HGBooks Key Titles July 2018 by Hardie Grant Publishing

JULY 2018

KEY TITLES

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Waste Not Simple Steps to Throw Away Less Erin Rhoads

C OV E R

This Plastic-Free July, join the war on waste with Waste Not, your comprehensive guide to cutting down the amount you throw away every day. Erin Rhoads's own journey to zero-waste living shows that you don't need to change your whole life to have an impact (but you just might be inspired to).

DRAF T

We need to talk about waste. From plastic packaging in supermarkets, to disposable coffee cups that can’t be recycled, to what we throw away in our homes daily, we are surrounded by stuff that we use once and then chuck out. Most goes into landfill and into our oceans, where it takes decades to break down or can end up in our food chain.

Publication

02 July 2018

Binding

Flexibound

Price

AU$29.99 | NZ$32.99

ISBN

9781743794623

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Non Fic General

Format

210 x 160 mm

Extent

256pp

Illustrations

Full colour throughout

Age Range

Terms

SOR

But what to do to solve such a huge problem? Where to start? That’s where Erin Rhoads, eco-blogger at therogueginger.com and the brain behind Craig Reucassel’s ‘bin audit’ on War on Waste, comes in. From the kitchen to the bathroom to your travel bag, inside your home and out, Erin (who can fit all her waste from a year into a jar) will share her easy steps to throw away less, including how to have a zero-waste wedding and even a zero-waste baby. Filled with practical advice and inspiration, Waste Not is a simple blueprint for readers to make meaningful everyday changes at their own pace, in order to have a global impact and live a life filled with less rubbish.

Author Details Erin Rhoads is a Melbourne-based eco-living personality and blogger who was a consultant on ABC’s War on Waste. Erin has inspired others to think differently about plastic and rubbish, and shares skills and ideas to hundreds at workshops, talks and forums. She is a regular contributor on ABC Radio and has been featured by BBC World, The Project, Sunrise, The Morning Show, The Age, Herald Sun, Marie Claire, Peppermint magazine and many more. http://www.therogueginger.com/

Key Information •

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Split into three parts for easy reading: Part 1 show the reader where to start, Part 2 focuses on reducing waste in different areas of home and life, and Part 3 takes the Waste Not message on the road through sustainable travel, workplace changes and activism. Erin shares her own relatable, funny – and far from perfect – journey towards living with less waste. Broader statistics on the global waste epidemic provide added motivation to make a change, but the focus is on empowerment, not guilt.

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION • • • •

DRAF T

C OV E R

•

Publication

02 July 2018

Binding

Flexibound

Price

AU$29.99 | NZ$32.99

ISBN

9781743794623

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Non Fic General

Format

210 x 160 mm

Extent

256pp

Illustrations

Full colour throughout

Age Range

Terms

SOR

Waste reduction has become a global trend, with the War on Waste television show drawing huge audiences in Australia and millions more tuning in on iView or to social media clips. Erin has over 22K followers across her social media channels, 28K unique views on her website monthly and 7K subscribers to her email newsletter, which we will be fully harnessing in the publicity campaign for the book. Publication date coincides with Plastic-Free July, which is gaining momentum year on year, and will also likely coincide with Woolworths and Coles banning plastic bags in store. Genuinely accessible and easy tips for everyone – from the novice to the eco-aware. Illustrations and colour photography throughout make this a highly practical, easy to follow and beautiful book.

WHY CHANGE?

CLEANING + CARE TOP TIPS Change one thing: Give up the plastic pump bottles and go back to a bar of unpackaged or paper-wrapped soap – you can use it to wash your dishes, your house, and yourself! Change two things: Most of clothing’s environmental burden is in all the washing and drying. Instead, do like Dr Holly Kaye-Smith and try hanging your clothes inside out in the sun or a ventilated space to freshen between wears and occasional washes. Change the world: Many companies will take back packaging and even products, such as electrical items, for proper recycling. If you’re disposing of your old phone or if you’ve got lots of packaging from your new eco-friendly fridge, try calling the manufacturer to see what options they have available.

022 INTRODUCTION

KITCHEN + FOOD

PHOTOSHOOT KITCHEN PIC

Our kitchens are the heart of the home. It’s where we make meals to nourish our bodies, a popular space to entertain family and friends, creating memories along the way. The kitchen is also the one room updated each week as we fill cupboards, fruit bowls, the fridge and freezer with food. It’s also where the most waste is made. If you completed the bin audit in chapter four (an activity I recommend) the results would have shown the food packaging and food scraps are what make up most of our bins in the kitchen. With adjustments to our habits, the bin in our kitchens can easily reduce. How to shop and where to locate low waste options were covered in ‘Where to start.’ You might have closed that chapter feeling empowered, ready to tackle the kitchen. Then you threw the doors open of your pantry and fridge the shelves full of ready made items and thought, how will I do this? You start by taking it slowly, one item at time. As your food items begin to run out, replace them with a low waste alternative. Chapter four is full of the tips and tricks to get yourself set up. Bags, jars, bottles, anything you might shop with, beeswax wraps, containers for buying meat/fish, water bottles, lunch boxes will all double for other uses. As you move towards a low waste lifestyle you’ll see the flexibility of these items. When shopping look at each item and ask how can I buy this with the least amount of packaging, whether you really need it, how can the packaging be reused, could I make it, is recycling this item worth it or can I find it in compostable packaging and lastly, who might this have impacted. Consuming only what we need, reducing and removing our reliance on the excess packaging, reminding ourselves humans thrived for a long time without much of the assumed convenience lining our shelves are all thing to keep in mind when we shop. It might appear daunting, but you will find yourself feeling connected to your food, where it came from and the farmers and makers.

KITCHEN + FOOD 013

D.I.Y.

CAN YOU MAKE IT? Learning new skills like cooking and the self reliance of doing it yourself are benefits of reducing rubbish. Depending where you live, making hard to find bulk options like mustard, mayonnaise, tomato sauce, dips, crackers, biscuits and pasta are all fun achievable activities the whole household can become involved in. You might discover a love for canning and preserving. Cooking for others also make great gift ideas. Some of us might not want to make our own stuff like condiments. Living a low waste life does not mean you need to become a cook extraordinaire and perhaps our lifestyles don’t allow the time. It could be easy to assume they made all their own food from scratch in the olden days, but they didn’t! There have been bakeries, markets, speciality stores around for hundreds of years. If you don’t want to make some of these staples and can’t find them in bulk, there are other ways to purchase and still reduce rubbish in your home. Look to see if you can purchase larger jars of condiments in glass, ask a local Italian restaurant to make extra pasta or pizza dough for you to pick up, call your bakery to see if they have excess pastry willing to sell you, stock up on preserves at the local farmers market or as presents from family and friends. I love receiving jams, chutneys and sauces as gifts. Some companies like Barilla sell pasta in cardboard too. Ask questions, be curious and start conversations.

014 KITCHEN + FOOD

MAYONNAISE

PASTA SAUCE

MUSTARD

2 large eggs (room temperature) 2 teaspoons fresh squeezed lemon juice or vinegar 1 cup of oil (light olive oil, sunflower oil, grapeseed oil) A pinch of salt

2kg tomatoes halved 125ml olive oil 100ml balsamic vinegar 1 clove garlic finely chopped Salt and pepper Sugar

2 tablespoons whole brown mustard seeds ¼ cup ground mustard seeds ¼ cup water 4 teaspoons apple cider vinegar ¾ teaspoon salt

Seperate the egg yolks from the egg whites. Save the eggs whites for another dish or freeze in a glass jar. Add the fresh lemon juice or vinegar to the eggs yolks and begin whisking. Add the oil very slowly as you whisk and the mixture should start to thicken. You must keep whisking as the oil goes in. By the time the oil has been added the result should be thick and creamy. Add the salt. Store in a glass jar for up to three days.

Preheat over to 200 C. Coat tomatoes with olive oil, salt, pepper, the garlic and balsamic in a baking dish then place tomatoes with the cut side facing up. Sprinkle with sugar and bake in an oven for 1 hour. Once cooked, let cool and mash or puree using a blender. To get sauce smooth, pass through a sieve. Pour the sauce into sterilised jars for use or to freeze.

Crush the mustard seeds in a mortar and pestle. Mix the crushed seeds with the mustard powder and salt in a bowl and mix. Add the water and apple cider vinegar, stir together and let sit at room temperature for two days. Once the two days has passed, mix the mustard which should now be thick. Transfer the mustard to a sterilised jar and keep for up to 4 months in the refrigerator.

KITCHEN + FOOD 015

PHOTOSHOOT FLAT LAY - 2X SPREADS HERE?

Storage solutions

Cucumbers will last longer out of the fridge in a cool location but must be kept on their own away from fruits and tomatoes.

Capsicum stored loosely in the crisper and eaten within three days otherwise they loose the crunch.

Eggplant can be stored in a cool dry place ideally out of the fridge

Mushrooms keep well in cloth produce bags in the fridge

Cauliflower can be stored in the crisper drawer. Wrap in beeswax wrap or tea towel if cut in half.

Broccoli is best stored in a cloth bag in the crisper and consumed within three days.

Beetroot lasts best in the crisper. If beetroot is bought with stems and leaves, remove to prolog the beetroot or it will go limp fast.

Avocado should be kept at room temperate. A cut avocado will last longer in the fridge with itâ&#x20AC;&#x2122;s pit. I usually put ours in glass jar or covered with a beeswax wrap.

Brussel sprouts store well in a cloth bag inside the crisper and consumed within three days.

Store whole Celery in the crisper or cut off bottom and leaves, then store in a glass jar or airtight container with some water.

Carrots can be stored in a glass of water or in a cloth bag in the crisper. Be sure to remove leaves as they will suck moisture out of the carrots. Store carrot leaves with

Chillies last longer when kept outside the fridge in a cool dry place

Eggplant can be stored in a cool dry place ideally out of the fridge

PHOTOSHOOT GARDEN PICS

Worm Farm Worm farms can be versatile making them ideal for homes with less yard space and apartment balconies. Compared to a compost, worms do a bulk of the work breaking down food scraps quickly. The result is a nutrient rich fertiliser. Worm farms need to be kept out of the sun, preferably in the shade as worms like dark, cool moist environments. Look for second-hand kits online or invest in brand new ones through local councils and hardware stores. If space is not an issue, try your hand at building your own upcycling a range of objects and materials. Composting and worm farms are typically the more popular systems but not the only ones. Below are more ideas: Composta, a worm farm and garden in one Bokashi Bin can be used inside

ShareWaste.com will help you locate someone in your neighbourhood with a compost willing to take it Family or friends compost

Electric composting creates compost in 72 hrs Community gardens allow locals to drop off compost School Garden compost

Compost collection Farmers markets Council green waste bins (check with your council first!)

FACT You can keep food scraps in the freezer between compost drops offs. This will stop any funky smells in the home.

024 KITCHEN + FOOD

KITCHEN + FOOD 025

PHOTOSHOOT COOKING IN KITCHEN PICS

Cooking with scraps Before food makes it's way to your desired composting system, it can be reduced by turning those scraps into meals. The skills, knowledge and common practice of cooking with food scraps was lost with the introduction of ready made food. This is how our great grandparents did it and how I do it. Cooking with scraps has made me not only a smarter cook but also a creative one. I like to keep the tops and tails of carrots, onion, celery, tomato, zucchini, fennel, cabbage, pumpkin skins, really any vegetable bits and bobs, in individual glass jars in the freezer. Through winter i'll use them to make vegetable broth and at the end of summer a hearty zucchini relish. Before readymade packaged stock and broth was sold it was made using scraps of vegetables and bones.

TIP There are two popular methods for sterilising jars and lids. Oven: Into a cool oven place baking paper on a tray with jars and lids upright. Heat the oven at 110C for 30 minutes. Water: Using a tea towel, place at the boÂ?om of a pot with the jars standing up and lids around the perimeter. Cover with water then bring water to a boil for ten minutes. Remove the jars, let cool on a dry tea towel

Sharing Sometimes life doesn't go plan and we may find ourselves with food that is perfectly good, but won't be eaten for some reasons. Check with family and friends if they would like to have it. Charity organisations, refuge shelters are also options to donate food too. Call ahead first to ask.

026 KITCHEN + FOOD

KITCHEN + FOOD 027

EXPERT TIP

HERE ARE SOME TIPS FOR PEOPLE LIVING FAR FROM TOWNS.

SABRINA FRASER BURKE Co-ordinator of Minimal Waste Central Queensland

We live in a small coastal town in Central Queensland, a region not known for being environmentally friendly. Mining coal and shipping it overseas is CQ’s biggest income earner, our major city Rockhampton is affectionately known as “the Beef Capital” and the road between our town and Rockhampton is densely li ered with trash and beverage containers tossed out of cars. Perhaps the seed of low trash living was sown in my brain during a trip to Thailand in 2015, where we saw pristine beaches awash with trash, or during travels in Mozambique, where I saw city drains absolutely choked with plastic bags and Coke bo les. In 2016 I asked my new husband Patrick, what he thought of a empting Plastic Free July as soon as we returned from our June honeymoon. His main concern was forgoing meat or milk in plastic bo les. I held the idea that we had a pre y low waste lifestyle, and compared to the average Australian we did. However, Plastic Free July was a rude awakening! Being a rather quiet person who doesn’t like to a ract unnecessary a ention to herself,

030 KITCHEN + FOOD

the hardest part for me was mustering the courage to ask store assistants if I could get items in my own containers. “I’m doing Plastic Free July” became my standard excuse. My husband found milk powder in recyclable tins, however, now we both drink our coffee black and the tinned milk sits in the pantry for surprise visitors. I created a Facebook group called Minimal Waste Central Queensland, gave talks, and recently published a community booklet to help local households shop unpackaged around Central Queensland. Zero waste living is still a li le hard to achieve in our neck of the woods, so I encourage people to minimize waste as much as they can, without becoming social hermits and hampering their enjoyment of life.

Start a local produce swap or a bulk buying group yourself. Browse Farmhouse Direct online: you can order bulk pantry items mailed in paper bags direct from the farm or mill. Find your nearest bulk shop and do a monthly or bimonthly bulk buy. Keep a running list of what you nee d to purchase, have all reusable bags/ containers cleaned, dried & ready to stock up. Find a Coles Pick & Weigh (although they aren’t organic items & have some dubious ingredients) Ask your local butcher or deli about how they can give you their products without any plastic waste (ie barrier bags and disposable gloves)- this will make them think of a solution that suits their business. If successful publicise them to help others trying to reduce waste.

Investigate your local council laws on shops using clean BYO (Bring Your Own) containers, so that if a shop assistant says that they can’t help you due to food safety laws, you can gently give them the facts. Even better, leave a print out with them so that they can pass it on to the manager. If you don’t have trash collection, start a compost bin near your back door for convenience; you don’t even have to use the compost, but it saves you paying to dispose of it at your waste transfer station. Please don’t burn plastic on your rural property. Wash, dry and save your unavoidable soft & scrunch-able plastics to deposit at the nearest Coles REDcycle bins when you do your next shopping trip. Try find alternatives to this packaging.

KITCHEN + FOOD 030

hardie grant publishing ADVANCE INFORMATION

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Waste Not GTIN: 9349685009306

16 copy pack with 50% discount RRP: $479.84 With discount: $239.92

DRAF T

C OV E R

NZ RRP: $527.84 With discount: $263.92

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The Book of Vermouth A bartender and a winemaker celebrate the world's greatest aperitif Shaun Byrne and Gilles Lapalus C OV E R

With over 100 classic and modern cocktail recipes, The Book of Vermouth explores every aspect of the drink and shows just how much you can do with it, on top of a delicious Martini or Negroni.

DRAF T

An introductory section offers a comprehensive guide to the essentials of vermouth, including the grape varieties, production, botanicals and wormwood (the key ingredient in making the drink). The main part of the book is dedicated to the many different ways to serve, drink and store vermouth. With chapters on Vermouth Neat, Vermouth in Spring, Vermouth in Summer, Vermouth in Autumn and Vermouth in Winter, as well as Bitter Edge of Vermouth, Stirred & Up, Vermouth Party and After Dinner, the book provides recipe ideas for enjoying it on every conceivable occasion. Vermouth is increasingly used in cooking and there are seasonal food recipes peppered throughout from chefs such as Kylie Kwong, Ben Shewing and Andreas Papadakis (Tipo 00).

Publication

01 July 2018

Binding

Hardback

Price

AU$39.99 | NZ$44.99

ISBN

9781743793992

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Format

230 x 170 mm

Extent

208pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Winemaker Gilles Lapalus and bartender Shaun Byrne are your expert guides to this most fashionable of drinks, this book is the must-have new release in alcohol books.

Author Details Gilles Lapalus has wine flowing through his veins. The third generation of a wine-producing family from the Cluny region of Burgundy, Gilles embarked on a prestigious wine making career that has taken him across three decades to the French regions of Burgundy, Languedoc, Medoc, and Beaujolais, and further afield to Tuscany, Campania, Chili and Australia. In 2001, he moved to Australia to become the manager of biodynamic viticulture and winemaking at Sutton Grange Winery near Castlemaine, central Victoria. Five years ago, he established boutique Australian vermouth brand Maidenii with business partner Shaun Byrne. Shaun Byrne has developed his love and understanding of the beverage industry through a rich career at some of Australia’s best bars. It was while managing Melbourne institution Gin Palace that he met Gilles, and they quickly established that Shaun’s cocktail experience and self-professed bar geekery was the perfect complement to Gilles' winemaking knowledge.

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ADVANCE INFORMATION Key Information •

C OV E R

• •

DRAF T

•

Publication

01 July 2018

Binding

Hardback

Price

AU$39.99 | NZ$44.99

•

ISBN

9781743793992

•

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Format

230 x 170 mm

Extent

208pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

• •

The Book of Vermouth has broad appeal to anyone with a passing interest in wine, cocktails and the story of this historically rich fortified drink. It will satisfy cocktail lovers – with 100 inventive ideas for incorporating it into drinks. Its voice of authority and historical detail also means it will appeal to readers who are familiar with vermouth, but want to know more – for example, it will dispel the idea that it is a spirit and teach people that – as much as it is the key to a killer Negroni or the best Martini – it is in fact also a versatile wine that compliments food and can be incredibly satisfying served neat. There is a (dated) perception that vermouth is an old lady's drink. The book, however, helps dispel this, advocating the joy of a vermouth on the rocks (and recognising that bartenders are no longer confused when they receive this request). And that in the past five years, a new generation of drinkers are discovering vermouth, a category that, to them, almost feels brand new. The book encourages readers to embrace the full scope of vermouth, not least its application in recipes. And to that end, includes ideas from Ben Shewry (Attica, Melbourne), Kylie Kwong (Billy Kwong, Sydney), Andreas Papadakis (Tip 00, Melbourne) and Indra Carrillo (La Condessa, Paris), Nicola Munari (Les 110 de Taillevent, London). In addition to the voice of long-time expert and coauthor Shaun Byrne, includes recipes from guest bartenders including: Sebastian Raeburn (Leading Australian spirits expert and founder of Anther Gin), Chris Hysted Adams (Black Pearl, Melbourne), Nick Tesar (Bar Liberty and the founder of Marionette Liquers), and Camille Ralph Vidal (the US-based face of Saint Germain). In addition, the package means it will assert its place in the gift market too. The authors produce vermouth under the brand Maidenii, which was one of the first contemporary artisan vermouths in Australia (there are now about six or seven brands). Their vermouth is sold in 12 countries: Australia (all states including Northern Territory), Italy, France, Spain, UK, Canada, Hong Kong, Singapore, Japan, Sweden, Dubai, New Zealand. There is a vermouth festival, called Vadevermut, in Barcelona, held twice yearly (in September and April). There is a strong and long history of drinking vermouth in Spain. Though Italy, by comparison, is more the pioneer. The Maidenii brand - designed by Lauren Bonkowski, who is also designing the book - won double gold at the San Francisco International Wine Competition in 2013.

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Kitchen Brewing A New, Easier and Quicker Way to Home Brew Mikael Zetterberg and Jakob Nielsen

C OV E R

A new, fun and affordable way to make delicious-tasting beer at home.

DRAF T

Making really good beer at home can actually be fun, easy and cheap – and take less than a day! In Kitchen Brewing, beer enthusiasts Jakob Nielsen and Mikael Zetterberg show you how to create delicious-tasting beers on a budget in just a matter of hours, without losing any quality along the way. Using regular, everyday kitchen equipment, plus a basic home-brew starter kit, you'll soon discover that brewing beer can be as simple as cooking: you don't need to be an expert but with a bit of patience and the right know-how you'll soon see just how simple and fun it is to make beer at home. Learn how to brew small volumes of a range of different styles of beer: from beautiful fruity IPAs and fresh and herbal lagers to a cracking porter and Swedish folköl with a real punch of hops, these are fun, manageable recipes that anyone can master.

Publication

01 July 2018

Binding

Hardback

Price

AU$29.99 | NZ$32.99

ISBN

9781784881832

Author Details

Publisher

Hardie Grant Books - Hardie Grant UK

Imprint

Shared Title: Managed by HG London

Jakob Nielsen and Mikael Zetterberg are the founders of The Small Kitchen Brewery. Their ambition to enable people all around the world to brew beer in their own kitchens.

Series

Category

Food & Drink

Format

240 x 180 mm

Extent

112pp

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Illustrations

Full colour photography throughout

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Age Range

Terms

SOR

Featuring comprehensive instructions on tools, bottling, equipment hygiene, as well as helpful hints and tips on the best season to brew each beer, it won't be long until you are making your own unique beer creations in your very own kitchen brewery.

Key Information •

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Kitchen brewing is less time consuming than traditional brewing, taking just 2–3 hours and is ready to drink after 4 weeks. This book fills the gap in the market for an accessible, easy, and fun guide to making beer at home on a budget. Most of the equipment required can be found in regular kitchens. This is an excellent starter book in brewing beer at home, aimed at a young, stylish market. Includes over 20 different types of beer plus a cider recipe and tips on how to adapt these to suit your own taste.

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The Margaret Fulton Cookbook Margaret Fulton A 50th anniversary edition of Margaret Fulton's cookery bible, featuring indispensable recipes from Australia's most renowned cook.

C OV E R

Described by Stephanie Alexander as Margaret Fulton's major work, The Margaret Fulton Cookbook is now being re-released as a 50th anniversary celebratory edition.

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More than anyone else, Margaret Fulton has been credited as the woman who taught Australians how to cook. Hundreds of thousands of readers have discovered that it is not only Margaret Fulton's ability to cook, but her talent in imparting her technique and knowledge to others that makes her such a trusted and authoritative kitchen companion.

Publication

01 July 2018

Binding

Hardback

Price

AU$39.99 | NZ$45.00

ISBN

9781743794814

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Format

Extent

320pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Recently revised and updated, The Margaret Fulton Cookbook features much-loved classics as well as a host of contemporary recipes that will entice the next generation of cooks and readers. This 50th anniversary edition is a book to treasure. It contains chapters that deal with fish, poultry, meat, vegetables, soups, salads, pasta and rice, desserts and cakes. Both the beginner and the gourmet cook will find recipes especially marked for them: all recipes have been coded according to the degree of difficulty involved and the time it takes to cook the dishes. Useful cookery hints are included on every page and line illustrations will lead readers step by step through techniques.

Author Details With a career spanning more than 50 years, Margaret Fulton is Australia’s best known and most loved cookery writer. Her interest in food has taken her to many countries, and she is credited as being one of the first people to bring international cuisine to the Australian table. She has authored over 25 cookbooks, which have extraordinarily influenced Australia’s culinary landscape. Margaret’s pre-eminence in the food world was officially heralded when she was honoured with the O.A.M. (Medal of the Order of Australia), and was recognised as one of the National Trust’s 100 Living Australian National Treasures.

Key Information • • • • • • •

2018 marks the 50 year anniversary of the publication of The Margaret Fulton Cookbook, activities and publicity are planned to celebrate this occasion. Margaret Fulton is a bestselling Australian cookery icon. Her no-nonsense approach to cooking the classics is well-known in Australian households. The book includes step-by-step instructions for both beginners and gourmet cooks. The book was originally published in 1968 and has vintage appeal. New cover celebrates the book's 50th anniversary and captures the book's classic appeal. More than 1.5 million copies of this book have sold.

cheese biscuits and olives

the first course The first course is the curtain-raiser to any meal and often sets the mood for what is to follow. The choice is vast and may range from simple crisp vegetables as munched by the ancient Greeks and Romans to the more elaborate foods eaten by later civilisations. The Russians introduced caviar, while the Spanish enjoy a glass of wine or sherry with tapas, a selection of dishes such as grilled fresh sardines, garlic prawns and fried spiced almonds. In Italy they serve an antipasto tray of olives, small vegetable dishes, salami and hams. The French have their pĂ˘tĂŠs and terrines and the Scandinavians know the value of pickled and smoked fish as a pre-dinner appetiser. Many of these delicacies are available at any good delicatessen and, along with fresh fruit and vegetables, combine to make simple but delicious appetisers.

onion and olive tart

seared scallop salad

T H E M A R G A R E T F U LT O N C O O K B O O K

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eggs & cheese

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eggs benedict The dish made famous at Brennan’s restaurant in New Orleans. 1 quantity hollandaise sauce (see p. 303) 6 eggs 3 English muffins, halved 6 slices ham chopped parsley, to garnish Prepare the hollandaise sauce, cover and set aside in a warm place. Butter a frying pan and fill with enough water to cover the eggs. Bring to the boil, lower the heat to simmering and add a little salt. Break the eggs, one at a time, into a cup and gently slide into the water. Cook until the whites are firm, for 3–5 minutes. While the eggs are poaching, toast the muffins. Gently move the poached eggs with slotted spoon. Place the ham on each of the muffins, top with the poached eggs and spoon the hollandaise sauce over. Garnish with parsley, if desired. Serves 6. ● ●

huevos rancheros Ranch-style eggs, a famous Latin American dish that makes a great weekend lunch or brunch dish. Serve 1 or 2 eggs per person. 3 tablespoons olive oil 1 small onion, chopped 1 clove garlic, crushed 1 small red capsicum, halved, seeded and shredded 2 ripe tomatoes, peeled, seeded and diced salt and freshly ground pepper a dash of Tabasco sauce 1 tablespoon chopped fresh coriander 4 eggs 4–8 tortillas fresh coriander sprigs, to garnish

Heat half the oil in a frying pan and cook the onion, garlic and capsicum gently until soft. Add the tomatoes and simmer until thick. Season with the salt, pepper, Tabasco and coriander. Make 4 depressions in the sauce and break an egg first into a cup and then transfer gently into each depression. Cover the pan and cook 3–4 minutes, or until the eggs are set. Meanwhile, heat the remaining oil and fry the tortillas 30 seconds on each side, or until crisp. Place 1 or 2 tortillas on each plate. Use an egg slice to lift 1 or 2 eggs and surrounding sauce onto each tortilla, and then scatter with coriander sprigs. Serves 2–4. ●

eggs tapenade A platter of delicious eggs, stuffed with robust flavours, is a favourite in France. Serve them on their own with plenty of crusty bread, followed by a green salad, or offer as an appetiser before a main meal. 125 g pitted black olives 6 anchovy fillets, drained and rinsed 3 tablespoons capers, drained 100 g tuna in oil, drained 1 lemon 1 /3 cup olive oil 8 hard-boiled eggs Crush the olives in a mortar or chop in a food processor. Add the anchovy fillets, capers, tuna and the juice of half a lemon. Pound or process until the mixture has formed a fairly smooth paste. Still pounding, or with the motor still running, add the oil in a slow, steady stream. Taste and add more lemon juice if liked. Set aside (can be made a few days ahead and stored airtight in the refrigerator). Halve the eggs lengthwise. Mash or sieve the yolks and mix with the tapenade. Pipe or spoon into the egg whites and arrange on a serving platter. Serves 4–6. 37

basic omelette with herbs

Many a good cook’s reputation has been built on the ability to make an omelette. The perfect omelette must be beaten quickly, cooked in seconds and served immediately. Some claim that the traditional French omelette of 2–3 eggs should be beaten, cooked and served in 90 seconds. It can be done if the stage is set, with the eggs broken in the bowl, the filling, if any, heated and at hand and the fortunate omelette eater already sitting at the table. OMELETTES

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basic omelette Anyone who can make the basic French omelette and goes on to discover the other great omelettes, will always be able to serve a delicious meal at a moment’s notice.

Using a fork, pull the edges of the egg mass towards the centre as it thickens. The liquid part will run into vacant spaces.

Spoon on the prepared filling and fold the omelette gently first one side towards centre then the other,

3 eggs salt and freshly ground pepper 1–2 teaspoons butter extra butter Beat the eggs with a fork only enough to blend the yolks and whites thoroughly. Add salt and pepper, to taste. Melt the butter in an omelette pan over a moderate heat. As the butter melts and foams, tilt the pan to film the base and sides. When the foam has almost subsided and the butter starts to colour, pour in the eggs. With a fork, pull the edges of the egg mass towards the centre as it thickens. The liquid part will run into vacant spaces. Repeat until there is no more liquid, but the eggs are still very soft. Spoon on the prepared filling (see following page). Lift the handle of the pan so that the omelette rolls over on to the warmed plate. Smear the top with a little extra butter to give it that professional sheen and serve immediately.

variations: Lightly mix one of the following into the beaten eggs: c h e e s e : Sprinkle in 1/3 cup shredded cheese. p a r s l e y : Mix in lightly 1 tablespoon chopped parsley. h e r b s : Add 1 tablespoon chopped fresh oregano, thyme, basil, tarragon,

Lift the handle of the pan so that the omelette rolls over on to the warmed plate.

chives, parsley or dill, in any combination. h a m : Add less salt to the eggs and mix in 2 tablespoons diced ham.

T H E M A R G A R E T F U LT O N C O O K B O O K

scallops provençale

● ● ●

the first course

●

500–750 g scallops salt and freshly ground pepper plain flour 60 g butter 2 tablespoons olive oil 2 tablespoons chopped parsley 1 clove garlic, finely chopped lemon juice Remove the tough membrane from the scallops and rinse well, retaining only scallop and coral. Dry, season with salt and pepper then roll in flour, shaking off any surplus. Melt half the butter with the oil in a heavy-based frying pan. When the butter begins to froth, add scallops. Sear over a high heat for 30 seconds only on each side. Put scallops in scallop shells or ramekins. Sprinkle with parsley and garlic and a few drops of lemon juice. Melt the remaining butter and pour a few drops on each scallop. Serve hot. Serves 4–6.

seared scallop salad

●

Prepare the scallops as for scallops Provençale (see recipe above). Pile a small mound of baby green leaves in the centre of each dinner plate. Sear scallops in a hot frying pan. Transfer to the plates, piling on to the greens. Heat remaining butter and a tablespoon of olive oil in the pan, add 2 teaspoons good balsamic vinegar and stir to combine. Drizzle over the scallops and greens. Serves 4.

indonesian satays

●

500 g pork fillet juice of 1 lemon 1 clove garlic, crushed 2 tablespoons light soy sauce

peanut sauce: 3 tablespoons peanut butter 30 g butter 1 /2 teaspoon sugar 1 /2 teaspoon Tabasco 1 /4 cup coconut cream or fresh cream Cut pork into 2 cm cubes. Combine lemon juice, garlic and soy sauce. Marinate pork cubes in this mixture, turning occasionally, for 2–4 hours. Drain and reserve the marinade. Thread cubes on skewers, 3–4 cubes to each, and grill for 6–8 minutes. Serve hot with sauce. Makes about 12.

p e a n u t s a u c e : In a saucepan, blend the reserved marinade with the sauce ingredients, except coconut milk or cream. Cook over a low heat, stirring constantly until it is thick. Remove from the heat and gradually stir in the coconut cream. Pour the sauce over the satays or serve as a dip. Serves 4 as a first course or 8–10 as part of an hors d’oeuvres tray.

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

I Am Wonder Woman Inspiring Activities for You to Try. Incredible women to discover. Ellen Bailey An inspirational look at some of the most amazing women in history, complete with creative fill-in elements to spark imagination. Every page of this book is filled with aspirational and astounding stories about the most influential women to have ever lived. What’s more, readers can step into the lives of these inspirational figures with unique activities, creative questions to answer and captivating topics to give thought to. With quirky artwork to bring each story to life, readers can travel the globe and discover remarkable women from across the world, from every kind of profession, with every kind of talent. From American aviator Amelia Earhart and Danish spy Britta Tott, to the Polish physicist and chemist Marie Curie to Mexican activist Eufrosina Cruz. Publication

01 July 2018

Author Details Ellen Nowak grew up in Cambridge and spent her childhood making up games, putting on plays, and writing a magazine for all the children living in her street. After studying English Literature she worked as a children's book editor for a few years before moving into the charity sector. She lives with her husband and baby daughter, and is the author of a variety of bestselling activity books and annuals.

Binding

Paperback

Price

AU$16.99 | NZ$19.99

ISBN

9781780555515

Publisher

Michael O'Mara Books

Imprint

Buster Books

Series

Category

Child Novelty

Format

246 x 189 mm

Key Information

Extent

128pp

•

Illustrations

Full colour illustrations throughout

Age Range

Terms

SOR

Sophie Beer is a freelance illustrator and writer. She studied law at university but found that unutterably dull and now works primarily in children's and editorial illustration. She is perpetually astounded that she has somehow hoodwinked people into paying her money to draw all day long. When she's not illustrating and writing, she thinks a lot about plants, animals, music and books. Sophie lives in Brisbane.

• •

This book tells the inspirational stories of the most influential women in history. Contains fill-in activities and ideas to spark imagination. Features women from across the world, including three Australians Turia Pitt, Jessica Watson and Pamela Lyndon Trarers (author of Mary Poppins).

ada

lovelace

Ada was not only an awesome English mathematician. She is also considered to be the world’s first computer programmer.

Ada’s dad was Lord Bryon – he was quite a famous poet, but Ada’s mum thought Lord Byron was a useless layabout. She wanted her daughter to be different. Ada was taught maths and logic, and turned out to be a bit of a genius. She was even made to lie still for long periods of time to develop her self-control. Perhaps this is why she became interested in designing her own set of wings. At age 12 she investigated

W h a t ’s a n

algorithm?

Algorithms are incredibly important to modern computing, and are essential to the way computers process information, or data. Using algorithms, computers can carry out useful tasks, such as calculating complicated sums or printing large amounts of material.

the

cheese

sandwich

Computer coding is all about breaking big tasks down into small steps. Put yourself to the test and see if you can write an algorithm for making a cheese sandwich.

Challenge

different materials and sizes for wings and wrote a book called Flyology.

1. Buy cheese and bread

Give your code (and all the ingredients and

Write down detailed step-by-step

materials needed) to a friend. Ask them to

Things took off for Ada when she was a teenager

instructions for making a cheese

follow the instructions as if they’re a robot

and met mathematician Charles Babbage, who is

sandwich. Make sure that you include

who has never made a sandwich before.

known as “the father of the computer” after he

every single detail and that all the steps

They are not allowed to do anything that

are in the correct order.

isn’t written down.

invented the first mechanical computer. But it

2. Test the code

was Ada who realized before anyone else that computers could be used to carry out a set of instructions, known as an algorithm.

3. Debug 4. Test and debug

mathem aticia n

1815 – 1852

Repeat the test until your code is flawless Sadly Ada died young, at 36 years old, but not before she had made her mark as one of the most important names in computing history.

and the sandwich is delicious!

Has your friend made a normallooking sandwich? If yes, congratulations, your algorithm worked. If no, debug your code by adding in additional steps or switching them around.

Anne

Frank Author

1929 – 1945 Anne Frank is the author of one of the most famous books in the world: her diary. Anne was born in Germany, but when she was four her family moved to Holland, as the Nazi Party gained control of Germany. The Nazi party persecuted many groups of people, in particular people of Jewish heritage, which Anne and her family were. During the Second World War, the Frank family were in such danger that they went into hiding. They lived in a secret annex that was concealed behind a moveable bookshelf at her father’s workplace. The annex was a few rooms shared by the four Franks and four other people. The employees at the workplace took care of everyone in hiding, bringing them supplies. It was a task that became more difficult with each passing day. Anne received her diary for her 13th birthday, just before she went into hiding. She dreamed of being a journalist or a famous author. Her diary describes her life, from the difficulties of living in such a confined space to the relationships between her family member. It is a touching account of what it’s like to be teenage girl. Sadly, after two years in hiding, the family were arrested by Nazi police and sent to concentration camps. Anne died of typhus a few months later at the age of 15, but her diary lives on – selling over 30 million copies and has been translated into 67 languages. It teaches the world about the dangers of prejudice and discrimination.

My diary Write your own diary entry here. What might people in the future be interested in hearing about from your life? What are your feelings about the people you live with? Do you have any hopes and dreams for the future?

elizabeth I

Post card from the Towe r of Lond on

Tu do r La st mo nar ch of the Ho us e of

1533 – 1603

yo u When are et go ing to g iz? married, L

Imagine you had a sister who locked you up in the Tower of London because she thought you’d done somethin g wrong. What a betrayal!

but e v a h I will tress here, s o ne mi o master!

Send her postcard to her telling her how you feel.

Speak Up

and n

age 2

Elizabeth’s mother, Anne Boleyn, the disgraced second wife of Henry VIII, is beheaded. Life’s not off to a good start for the young princess.

age 22 Henry VIII is dead. Elizabeth’s half-sister Mary is now queen. She accuses Elizabeth of treason and locks her up in the Tower of London. Not good – but Elizabeth has enough supporters in government to convince Mary to spare her.

age 33

age 55

The government refuses to give Elizabeth any more money unless she gets married. She tells them to get lost. Although deeply shocking at first, this decision became the cornerstone of her success. She was to stamp her authority on her court and government.

Under Elizabeth’s command British troops defeat the Spanish Armada – a fleet of Spanish ships that set sail hoping to invade England and remove Elizabeth from the throne. The world gets the message – don’t mess with Queen Liz.

age 69

age 50

age 25

Elizabeth becomes queen when Mary dies. Mary was not very popular so the country rejoices their shiny new queen.

Her reign as queen is known as the Golden Age. Theatre flourishes in England so Shakespeare is busy, and many English explorers sail to new lands.

Elizabeth dies a beloved queen, famous for ruling over one of the most exciting times in English history.

Elizabeth had a fiery temper. What do you think she said to the court when they tried to bully her into getting married? Write a speech for Elizabeth to give about not being pressured into doing something.

Brita

Could you be a spy?

Tott

If a career in espionage sounds like the job for you then you’ll need to be discrete, flexible, adaptive, and good at working with people.

Answer the questions below, rating yourself on each scale from 1 – 5.

circa 1498

1. How important is it to you to be able to talk about what you’ve done at school with your friends and family?

aw es om e sp y & fo rg er

Unimportant

Very important

very rich, very powerful, and had a huge

I was

2. Do you like to follow a set routine or are you happy to do things at different times each day? Set routine

inf luence in politics.

Danish-born, 15th century noblewoman, Brita Tott, became one of the world’s most effective spies. She got married and moved to Sweden. There she became BFFs with King Charles of Sweden. But when Sweden and Denmark went to war, she felt totally loyal to her homeland.

burn at the stake, but she didn’t think that was a hot idea. She managed to persuade them to let her just stay imprisoned in a nunnery for a while. She forged documents to

3. Do you prefer to always work with your friends or do you like to meet and work with new people? Work with friends Work with new people

4. Do you like to figure problems out by yourself or to work collaboratively as part of a team?

She used the King to get the gossip on Sweden’s battle plans. Then she betrayed the King and told her pals back in Denmark everything. She was caught and sentenced to

Different each day

Alone

Collaboratively

increase her fortune, created fake wax seals and forged documents to authorise things. 5. How good are you at keeping secrets?

Brita wasn’t going to let anyone push her around.

Hopeless – I always end up telling!

1 Can you forge Brita’s signature?

Excellent – I never tell!

Add up your score. The closer it is to 25, the more suitable you are for a career in espionage.

jane

Goodall Conservationist Ethologist Primatologist circa 1934

Age 18

Jane leaves school, but can’t afford to go to University. She works as a waitress and saves enough money to travel to a friend’s farm in Kenya.

Age 23

In Kenya Jane meets some famous scientists and studies chimpanzees. She lives amongst them and documents their behavior. Jane discovers that chimpanzees use tools, eat meat, can understand human emotions and can even learn to communicate using sign language.

Age 3

Jane’s father gives her the gift of a toy chimpanzee, which she loves.

Age 5

Jane hides for hours in a hen house to study the hens and find out where eggs come from.

Age 7

Jane dreams of travelling to Africa to watch and write about animals. Her mother tells her to work hard and never give up.

HAPPY Move your hands in circles in front of your chest.

SAD Move your hands downs in front of your face.

EAT Mime putting food to your mouth.

Learn the language This is the sign language Jane taught to a chimpanzee called Washoe. Washoe then taught some of these signs to her son Louilis.

MUSIC Move your right hand as if you’re conducting an orchestra.

DRINK Mime drinking from a cup

Build a book The Brontë sisters proved that you didn’t have to have epic life experiences to be a great writer. Follow in the Brontës’ footsteps and make your own miniature book by following the instructions below. Fill it with poems or a short story.

18 4 8 1818 –

1816 – 18 55

Charlotte

Authors

18 2 0 – 18 4 9

Anne

Emily

Brontë

Charlotte, Emily and Anne grew up in a little village called Haworth in England. Their house backed onto the Yorkshire moors – a wild, isolated place

Take an A4 piece of paper and fold it in half lengthways so that the two long sides meet.

Now fold it in half again so that the two short sides meet.

Then fold it in half again.

! st op cu tt in g he re

that sparked the children’s imaginations. With no televisions or computers back then, they had to come up with other ways of having fun. One day, their father gave them a set of 12 wooden soldiers. They absolutely loved them and invented a fictional world called ‘Glass Town’ for the soldiers to live in. They made tiny books for the soldiers and filled them with poems, stories, drawings and maps. The girls’ passion for writing developed, and in 1846 they published a book of poems they had written. They worried that the world might not be interested in the writing of three unknown girls, so they published it under the pseudonyms Currer (Charlotte), Ellis (Emily) and Acton (Anne) Bell.

Now unfold the piece of paper so that you have a sheet with 8 rectangles on it.

Fold the paper in half again so that the two short sides meet, then cut from the fold to the cross in the centre.

Unfold the piece of paper. It should now have a slit along the middle. Fold it in half so that the two long edges meet.

Beautiful Brontë novels Each of the sisters then went on to publish their own novels, which are loved and admired to this day.

Charlotte

The oldest of the children, clever and ambitious, authored Jane Eyre , Shirley , Villette and The Professor .

Emily

Very shy and was only ever happy at home. Her one published novel, Wuthering Heights , changed the course of English literature.

Anne

A girl who appeared mild but was fiercely passionate about women’s rights, authored Agnes Grey and The Tenant of Wildfell Hall .

Push the folded edges towards the centre. The slit should open up into a diamond shape.

Keep pushing until the folded edges meet in the middle, then fold the pages all together to make a book.

You’re finished. Now you just need to fill it with genius ideas!

! s f r e s e h t e e Fr

Catherine

the Great

While serfs were not technically slaves, they were not free either.

Empress 1762 – 1796

Serfs belonged to a property and were required to work for the master who owned the property, whether they liked it or not. Imagine you are Catherine and write a letter trying to convinve a wealthy property owner to free their serfs.

Who was Catherine? Catherine was Empress of Russia for over 30 years and was one of the country’s most influential rulers. She was the daughter of a German royal family and was born in Prussia (now Szczecin in Poland). At the age of 14 she married Grand Duke Peter, who was the heir to the Russian throne.

What made Catherine ‘Great’?

What about this Peter fellow? Peter was horrible and was rubbish at being the Emperor. The people of Russia didn’t like him, but they loved Catherine. In fact, someone disliked Peter so much that they assassinated him and Catherine became Empress.

So what happened then?

Catherine had all sorts of great ideas

Of course, the people who owned the serfs

about how she could make life better

didn’t like the idea of freeing them. Catherine

for the people of Russia. She was into

was forced to abandon her big ideas and

education and culture. She thought that

focus on making Russia powerful. She did a

people should be given the opportunity

really good job of it, and at the end of her

to learn about art, music, literature and

reign Russia had expanded westward and

science. She wanted to free the ‘serfs’,

southward over an area of more than 200,000

peasants who where bound to a property

square miles. The era of her reign is known as

and did all the hard farming work for the

the Golden Age of the Russian Empire.

country.

When Emmeline was born in England,

ne Pankhu i l e r mm

men were allowed to vote but women weren’t. She was not happy about that at all. Both Emmeline’s parents had a

Votes for Women

strong interest in politics, and she was only 14 when she was first introduced to the women’s suffrage movement. When Emmeline was older, she founded a group called the Women’s Social and Political Union (WSPU) who fought

Suf

for women’s right to vote. They believed

fragette 1 8 5

9 1 8

li s t : E m m e li n e ’s t o d o Make a speech about women’s rights Get as many people as possible to sign a petition

Organize a rally Publish this week’s Votes for Women newspaper

Smash shop windows Set fire to a stately home

in “deeds not words” and did all sorts things to gain attention.

Chaining oneself to railings and disrupting political meetings isn’t the best way to get your point across, but

VOTES FOR WOMEN

Emmeline believed desperate times called for desperate measures. She was repeatedly arrested, but didn’t see herself as a law breaker. She saw herself as someone who was trying to become a law maker. In 1918 the law was changed so that women over the

In 1907, Emmeline started

age of 30 were allowed to vote. This

up the newspaper Votes

was great news but still unfair because

for Women, well known for

men were allowed to vote from the age

its in-depth articles. Write

of 21. Emmeline continued to fight

an article for the front

for women’s rights up until her death

page about why you think

on 14th June, 1928. Just a few weeks

women should be able to

later all women over 21 years were

vote, just the same as men.

allowed to vote. Go, sister suffragettes!

hardie grant publishing ADVANCE INFORMATION

hardiegrant.com

I Am Wonder Woman GTIN: 9349685009535

8 copy pack @ 47.5% discount RRP: $135.92 With discount: $71.36 NZ RRP: $159.92 With discount: $83.96

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Cauliflower Over 70 Exciting Ways to Roast, Rice, and Fry One of the World’s Healthiest Vegetables Oz Telem In Cauliflower, Oz Telem shows readers how to make the most of this humble ingredient by showcasing its versatility. Cauliflower is one of the most versatile ingredients to cook with. Packed with nutrition and flavour and tons of texture, this is one superfood that is capable of improving any meal. In Cauliflower, Oz Telem shows readers how this amazing ingredient can be prepared and cooked with over 70 delicious and easy recipes. From a quick 5-minute Cauliflower Tabbouleh to an elegant Linguine with Cauliflower Ragu, this book showcases recipes fit for every occasion. Highlighting the many different varieties of the brassicas family, and its history, Oz also talk you through the basic techniques such as cutting florets, making cauliflower ‘grains’ and even how to make a tasty stock using off-cuts from the vegetable. Featuring recipes for snacks and starters, soups, salads, Middle-Eastern inspired meals and comforting pastries and pies, Cauliflower is a true celebration of this incredible super vegetable.

Publication

01 July 2018

Binding

Hardback

Price

AU$24.99 | NZ$26.99

ISBN

9781784881788

Publisher

Hardie Grant (UK)

Imprint

Hardie Grant (UK)

•

Series

•

Category

Food & Drink

•

Format

240 x 170 mm

Extent

240pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Author Details Oz Telem is a recipe developer and food writer.

Key Information Cauliflower includes step-by-step guide for over 70 recipes. Showcases the versatility of the cauliflower. Nowadays, cauliflower is used as a healthy alternative to rice, couscous and even pizza base.

Preface Welcome to my first cookbook When people ask me what exactly do I do for a living, my reply is, ‘I help spread happiness through cooking’. This is the ultimate goal of every post I publish on my blog – thekitchencoach.co.il – and every article I write. Whenever you prepare a successful dish at home – one that makes you and your loved ones smile – you create joyful moments and pleasant, happy memories. It is a great privilege for me to be the person whose words help forge such moments. I am excited to learn and discover more about the most common ingredients, and convey that knowledge to other people.

Why cauliflower? The idea of dedicating an entire book to ‘the white princess’ came from my wife, Adi. Once she suggested the idea, it was just a lightbulb switched on. It felt so right, I knew I could devote myself wholeheartedly to this subject. Of course, everyone loves cauliflower. It is nutritious and delicious, easy to access and handle and can be cooked in every possible way. Yet, when I asked around, I found that most people knew only three or four ways to prepare it. So, I saw a gap I could fill.

Where did the inspiration come from? In my research for the book, I collected recipes from Israel and abroad, from family and friends, and from readers who heard about my project. In many dishes I borrowed techniques reserved for other ingredients and used them on cauliflower. Another great source of inspiration was the internet. Many wonderful cauliflower ideas are trending online, and ones that made it in to the book are marked with the stamp: ‘viral recipe’. You will also find recipes and methods that I developed myself and that feature here for the first time.

Before you start cooking All the recipes were written for and tested by home cooks. I have put great thought into writing the cooking steps, as they are the building blocks of a succesful dish. In almost every recipe you will find tips and instructions on how to make the dish gluten free, vegan and even paleo-friendly. Some tips on how to veganize dishes can be found online at https://goo.gl/ndJp7m. If you are cooking the recipes gluten-free, remember that gluten might be found in spices, nuts, bottled sauces and more, so shop with extra care. I am at your service for any questions that might arise while using the book, so contact me at: Oz@thekitchencoach.co.il

Cauliflower cuts

addition to cauliflower cream or mash (page 32), taking full advantage of an otherwise neglected part.

Whenever you pick up a cauliflower at the market, you are welcoming not one, but four different vegetables into your home. Aside from the prime cut of the florets, each part of the body of the cauliflower had its own distinct use.

Stalks Through each of the leaves surrounding the head of cauliflower, runs a thick central vein that carries sugars to the plant and water to the leaves. We shall refer to them as stalks, as they are similar in function and in culinary behaviour to other edible stalks, like those of celery and fennel.

During summertime these parts are less attractive, and rarely even make it to the stores, but during the rest of the year they should not be discarded by your greengrocer or by you. Maximizing the use of the cauliflower and its parts will help you get a better value for your money and will help reduce food waste.

Full of flavour and texture, they can be chopped and added to any recipe that calls for celery, like soups, stews and rice dishes (see paella onp. 218 and maqluba p.210). If nice and fresh, they can even be chopped and oven roasted – to be added to your next vegetable antipasti platter.

Cauliflower leaves Slightly bitter, sturdy greens, that are very similar to kale (genetically, nutritiously and culinary), cauliflower leaves must be cooked until they are tender. They lend an earthy bitterness to various dishes and can be braised (see page 202), stuffed (like vine leaves) and also oven roasted (like kale chips).

Cauliflower varieties

Other than your classic white, farmers now grow a rainbow of caulis: yellow, orange, green and purple. Don’t be shy about using them: they cook in the same way and might even have a more intricate flavour. However, do try to use them in recipes that show off their shape and colour – don’t just throw them into a mash.

Main stem The thick stem that holds the head together is the culinary equivalent of kohlrabi: once you peel away the fibrous outer layer, you have a root-like vegetable that can be julienned to join crispy salads (see page 44) and oven-roasted like Jerusalem artichokes. It’s also a useful

Romanesco The unique coral-shaped romanesco is an eye-catcher for sure. Thought to have originated in sixteenth-century Italy, it is a seasonal vegetable, so buy it when you see it, during the cooler months of the year. Slightly firmer than broccoli and cauliflower (and very similar to them in flavour), romanesco takes a little more time to cook. Try using it instead of cauliflower in the pasta ragu (see page 156), and the gnocchi (see page 162) or turn it into popcorn (see page 76).

Fried cauliflower with tahini and orange A taste of the Galilee

Serves 2–3, Vegan, gluten free, Prep and cook: 30 minutes

For the tahini 270 g (10 oz, 1 cup) raw tahini (sesame seed paste) 250 ml (8 1/2 fl oz, 1 cup) cold water 2–4 tablespoons freshly squeezed lemon juice fine sea salt, to taste

For the cauliflower 1 medium-size cauliflower (the fresher the better) 3–4 cups oil, for frying 1 sour orange or mandarin (preferably unripe) fine sea salt, to taste

Method 1. To prepare the tahini: Place raw tahini in a bowl, add 120 mml (4 fl oz, 1/2 cup) of water and the lemon juice and mix well to combine. 2. Gradually add more water until you have a smooth, pourable but not runny consistency. Season with salt and more lemon juice to taste. 3. To cook the cauliflower: Cut the cauliflower into bite-size florets (reserving the other parts for other uses). 4. Heat the oil in a medium-size, deep saucepan, using just enough oil to barely cover the florets. 5. Carefully add one-third of the florets and fry for 5–6 minutes until nicely golden and tender, moving the florets around in the oil using a slotted spoon for even browning. 6. Transfer the florets to a colander lined with kitchen paper and season with salt. Keep them warm while you fry the remaining florets in two batches. 7. Transfer the warm florets to serving plates. Add a couple of generous spoonfuls of the prepared tahini on top and squeeze some fresh orange on the tahini to finish.

Whenever we travel to the Galilee, we like to stop and eat at Sharabic, a wonderful, tiny restaurant owned by Ya’akub hi’yat, who is a true master of vegetables. Alongside char-roasted aubergine(eggplant) with wild berries, pinky-size stuffed vine leaves and lemony okra (ladies’ fingers), he serves what is, for me, the best fried cauliflower dish in the country. Like many, he adds homemade tahini to his fried florets, but his twist is surprising and really takes the dish to the next level: he squeezes unripe orange or mandarin on top, giving it a hit of much-needed acidity and tang. If you don’t live next to an orchard, any sour fresh citrus you have available will work here (even lime and grapefruit). For best results, make this dish the day you buy the cauliflower; the fresher it is, the better it browns in the oil. If you are not in the mood for frying, you can bake your florets (see page 29)

Liat’s salad

Black lentils with baked cauliflower, peppers and cashew nuts Serves 4–5, Vegan, Prep and cook: 1 hour

For the lentils 250 g (9 oz, 1 cup) black or Puy lentils, well rinsed and drained 2 1/2 cups water 1/2 teaspoon sea salt

For the cauliflower and peppers 1 small cauliflower 2–3 red and/or yellow bell peppers, cut to 2–3 cm (1 in) cubes 2–3 tablespoons olive oil 1/2 teaspoon sea salt

For the salad about 60 g (2 1/2 oz, small bunch) parsley, chopped 1 small red onion, peeled and finely diced 60 g (2 oz, 1 small handful) toasted cashew nuts, coarsely chopped 3–4 tablespoons olive oil 2–4 tablespoons freshly squeezed lemon juice 1 teaspoon apple cider or red/white wine vinegar fine sea salt and freshly ground black pepper, to taste

Method 1. Preheat the oven to 190°C (375°F, Gas 5). 2. For the lentils: Place lentils, water and salt in a medium-size saucepan. Bring to the boil over a high heat, partially cover and cook over a medium-low heat 20–25 minutes until the lentils are tender but not mushy and all of the water has been absorbed. If the lentils are not soft enough, add some more hot water and continue to cook. Allow the lentils to cool. 3. For the cauliflower and peppers: Cut the cauliflower into bite-size florets, then place in a bowl with the diced peppers. Add the olive oil and salt and toss to coat. Spread on a baking (cookie) sheet lined with parchment paper and bake for 25–30 minutes until tender and golden. Allow the vegetables to cool down before adding them to the salad. 4. To finish the salad: Place the cooked lentils, peppers and cauliflower in a large mixing bowl. Add the parsley, onion and nuts. Season with olive oil, lemon juice, vinegar, salt and pepper to tasted. Mix well and serve.

I have a strong affinity for legume salads, especially for ones made with black lentils, that don’t need soaking, are fast to cook, full of flavour and rich with nutrients. This is one of those salads you can make a day ahead and it will only improve. We got the recipe from Liat, a good friend of Noa’s, the food stylist for the book. Liat is known as the salad champion amongst her friends, and likes preparing this colourful salad whenever she is entertaining. The cauliflower florets and peppers are baked together in the same pan to keep it simple. You can also bake and add the other parts or the cauliflower to the salad: peel the main stem and cut both the stem and the stalks to a similar size to that of the florets. Feel free to add a small handful of raisins or dried cranberries, use different nuts (toasted flaked (slivered) almonds and pine nuts for example) and, of course, play around with different herbs: dill and mint would be great here. For a dairy version, crumble some feta cheese over the salad.

Far Eastern Cauliflower

Easy aloo gobi With a Yemenite twist

Serves 3–4, Vegan, Prep and cook: 40 minutes

Ingredients 1 medium-size cauliflower 3 tablespoons olive oil 1 teaspoon whole cumin seeds (optional) 1 medium-size onion, peeled and diced to medium-size cubes 4–6 garlic cloves, peeled and thinly sliced 3 medium potatoes, diced to 2.5 cm (1 in) cubes (no need to peel) 1 scant tablespoons hawaij or good-quality curry powder 350 ml (12 fl oz, 1 1/2 cups) water 2 tablespoons freshly squeezed lemon juice (optional but recommended) a handful of fresh coriander (cilantro) leaves fine sea salt and freshly ground black pepper steamed rice and Spicy Green Herb Salsa (see page 60), to serve

Method 1. Cut the cauliflower into small florets. Thinly slice the stalks and leaves, peel and roughly chop the main stem. 2. Heat the oil in a medium-size saucepan. Add the cumin seeds, onion, garlic, cauliflower stalks and stem and sauté over a high heat for 3–4 minutes until the onion appears translucent, stirring frequently. 3. Add the potato and florets and sauté for a further 2 minutes, then add the hawaij and stir. 4. Add the water, season with salt and pepper and stir well – the water will not cover the content of the pan and that’s OK (we are cooking using steam here). Bring to the boil, cover the pan and cook over a medium heat for 18–24 minutes until the potatoes and florets are completely tender. Stir every once in a while, and if the bottom of the pot appears too dry, add a little more water. 5. Once tender, remove the lid and continue cooking until almost all the water has evaporated. 6. And the lemon juice, if using, and stir gently. 7. Divide among serving plates, garnish with coriander (cilantro) leaves and serve with steamed rice and green salsa. 8. It will keep refrigerated for four days.

120

Aloo gobi (literally meaning: potato and cauliflower) is a vegetable dish typical to northern India. According to chef Rina Pushkarna, one of the top female chefs in Israel, aloo gobi is eaten in some places there as often as three times a week. Traditional recipes for this dish included a long list of whole and ground spices. Admittedly, I am yet to posses the deep insights and spice wisdom of Indian cooks. But there is one spice mix I love to use at home that fits right in here. It is called hawaij, and it is the signature spice blend of Yemen. Consisting of turmeric, fenugreek seeds, cloves, coriander seeds, cumin, cardamom (and more, depending on the blend maker), hawaij adds colour and depth to hearty chicken or meat soups. Many former Yemenite Jews use it in their daily cooking. I like adding it to lentil soups and fish stews. Here hawaij sets the tone for the dish, greatly shortening the ingredients list. You can find it in Middle Eastern spice shops or you can order it online. If it is not available, a good-quality curry powder also works.

Thai cauliflower salad Inspired by larb gai

Serves 2–3, Contains fish, Prep and cook: 15 minutes

Ingredients 1 small cauliflower about 90 g (3 oz, 1 small bunch) fresh coriander (cilantro) leaves from 15–20 mint sprigs leaves from 5–10 basil sprigs 1 small red onion or 2 shallots, peeled and finely chopped 2–3 spring onions (scallions), chopped 1/2 teaspoon dried chilli flakes (use less or more to your liking) 3–5 teaspoon Thai fish sauce 2–3 tablespoons freshly squeezed lime or lemon juice 1/2 teaspoon palm or brown sugar (whatever kind you have) a handful of unsalted toasted peanuts, roughly chopped leaves from 1–2 baby gem lettuce, to serve (optional)

Method 1. Cut the cauliflower into florets, then grate using a box grater into a large bowl. 2. Chop up all the herbs (not too finely). Add to the bowl of grated cauliflower along with the chopped onion, spring onion and chilli flakes. 3. Gently mix all the ingredients together, then season to taste with fish sauce, lime or lemon juice and sugar, if needed. 4. Add the chopped peanuts and mix again. Serve at once, divided among lettuce leaves, if using.

132

During the month Adi and I spent in Thailand, we loved ordering this dish to see how it varies around the country. After coming back home, I thought to myself: if cauliflower can work as a substitute for bulgur wheat, a key component in tabbouleh, could it replace meat, a key component in larb? Since this recipe is in the book, you can guess the answer. Our white star delivered, creating a super-fresh salad that got everyone who tried it excited. In Thailand every spicy salad is served with fresh cabbage or lettuce on the side – and from there I got the presentation idea shown here. You can, of course, serve it in a bowl.

Vegan: Replace the fish sauce with light soy sauce or salt. If you are not a coriander (cilantro) lover, omit it and use more of the other herbs.

On page 38 I described my love for tabbouleh salad, and I also love other herby salads from different cuisines worldwide. One of these salads hails from northern Thailand (and Laos) and is called larb (or laab, depends on who you ask). It contains minced chicken, duck, beef, pork or other proteins, and a lot of fresh herbs, shallots, chillies and ground toasted rice.

Cauli-tip

To save some preparation time, I replaced the traditional ground toasted rice with chopped toasted peanuts.

#GOALS Life behind the Instagram filter Quadrille Publishing Ltd The truth about life behind the Instagram filter.

"Being an adult is like trying to fold a fitted sheet." "I'm just a girl, standing in front of a salad, asking it to be a donut." "If only my teeth were as white as my legs." From Instagram to Twitter, we all want to be a social media star these days. But behind your phone screen are those perfectly filtered lives all they’re really cracked up to be? For millennials everywhere comes a book that says what we’re all really thinking. Whether it’s stuffing your face with pizza while scrolling through Gigi Hadid’s feed or experiencing life at the speed of fifteen WTFs per hour, this is the real life struggle of getting that double tap and achieving #goals.

Publication

01 July 2018

Binding

Hardback

Price

AU$9.99 | NZ$12.99

Key Information

ISBN

9781787132283

•

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

Category

Humour

Format

127 x 105 mm

Extent

144pp

Illustrations

Text only

Age Range

Terms

SOR

• •

With over 44 million #goals tags on Instagram, this aspirational hashtag covers everything from the mundane to the ridiculous. Social media culture meets the everyday in this gift book that channels Read This if You Want to be Instagram Famous, Never Have a Bad Day Again and The Life-Changing Magic of Not Giving a F**k. The perfect gift book for social media addicts.

GOALS From Instagram to Twitter, we all want to be a social media star these days. But behind your phone screen, are those perfectly filtered lives all they’re really cracked up to be? For millennials everywhere here comes a book that says what we’re all really thinking. Whether it’s stuffing your face with pizza while scrolling through Gigi Hadid’s feed or experiencing life at the speed of fifteen WTFs per hour, this is the real life struggle of getting that double tap and achieving #goals.

#GROWNUPGOALS

Let us have a moment of silence for all the things we added to our cart but never bought.

I think my guardian angel drinks.

#GROWNUPGOALS

#RELATIONSHIPGOALS

FYI I don’t look very good in the morning.

I’m going to take you not caring about farting in front of me as a compliment.

#RELATIONSHIPGOALS

#BEAUTYGOALS

I came. I saw. I contoured.

The only drama I enjoy is in my lashes.

#BEAUTYGOALS

#FOODGOALS

I want to be like a caterpillar. Eat a lot. Sleep for a while. Wake up beautiful.

Breakfast for dinner.

#FOODGOALS

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ADVANCE INFORMATION

Onsen of Japan Japan’s Most Amazing Hot Springs and Bathhouses Steve Wide and Michelle Mackintosh

DRAF T

C OV E R

As a country blessed with natural geothermal energy, no trip to Japan is complete without an authentic onsen (hot springs) experience. Yet this world has remained a mystery for western tourists, who are keen to take advantage of the onsen's relaxing qualities and healing properties.

Publication

01 July 2018

Binding

Paperback

Price

AU$29.99 | NZ$32.99

ISBN

9781741175516

Publisher

Explore Australia

Imprint

General

Series

No Series

Category

Travel

Format

210 x 170 mm

Extent

192pp

Illustrations

Full colour throughout

Age Range

Terms

SOR

Onsen of Japan is your entry into the art of Japanese communal bathing. Featuring listings for more than 100 onsen across the country, authors Steve Wide and Michelle Mackintosh have selected out the very best places to enjoy this quintessential Japanese experience – including traditional 7th-century baths, historic wooden buildings, open-air mountain springs, rustic neighbourhood baths, and big city super santos (aquatic centres). Alongside vivid descriptions and beautiful images, each listing includes a checklist with important travel information, such as price range, whether same-sex or mixed bathing is available, whether English is spoken, and if tattoos are accepted. A detailed introduction at the front of the book includes a guide to etiquette, onsen rules, customs and quirks, as well as information on different water types and their healing benefits. The authors also offer tips on how to take a bath like a local, bathing in different seasons, the best places to take a foot bath (ashiyu) or hand bath (teyu), and where you can cook your own onsen egg. Slip off your clothes and ease yourself into the world of the Japanese onsen. One thing is for sure, taking a bath will never be the same again.

Author Details Steve Wide and Michelle Mackintosh have been obsessed with Japan since their first visit in the late 1990s. Since then they have been saving up all their pennies to travel to Japan twice a year. Steve is a passionate writer and DJ, with a local radio show. Michelle is a book and stationery designer and illustrator. Together they have created all of the text, photography, illustrations and design for this new-age travel guide. This is the third Japan guidebook they've authored, following Tokyo Precincts and Kyoto Pocket Precincts , both which received wide acclaim. Michelle also won a 2015 Australian Book Design Award for her work on the Precincts guidebook series.

Key Information • • • • •

This is the first English guidebook focused on onsen around Japan – one of the country's most cherished pastimes. Western tourism to Japan is booming with Japan set to host the Rugby World Cup in 2019 and the summer Olympics in 2020. In 2016, Australian tourists were the sixth largest inbound market to Japan. Information and reviews are written specifically for western tourists, covering information such as onsen etiquette and whether tattoos are accepted. A handy paperback format with a beautiful design makes this guidebook easy to take with you on your travels, yet also a keepsake for when you return. Comparative title: Japan Inns and Hot Springs by Rob Goss (Tuttle, November 2017), but this book only features a total of 40 places.

ATAMI We first saw Atami on celluloid in an indie cinema when we fell in love with Japan and onsens through the eyes of director Yasujirō Ozu in his classic film Tokyo Story. Our first onsen ryokan was in Atami and we won’t forget the luxury of having a private hot-springs bath in an historic ryokan nestled in the Atami hills. Atami is a short shinkansen (bullet train) trip from Tokyo and is a seaside retreat boasting some of the best beachside hot-spring bathing and seafood (especially sushi) in Japan. In fact the name Atami translates as ‘hot ocean’ and if you’re looking for onsens with sweeping views of the sea you’ve definitely come to the right place. The discovery of hot-springs sources in Atami goes back to the 8th century, and the water has been rated since the year 1250, when shogun Iyeasu had it transported all the way to his stronghold in Kyoto. The great Kanto earthquake of 1923 and subsequent tsunami made sure a lot of that history was swept away, but by the late ’30s Atami was thriving and by the time the bullet train arrived in the ’60s it was one of onsen culture’s prime destinations. The ’60s beachside resort feel still exists today and many look upon Atami as being a place of great nostalgia.

ONSEN TOWN

MID JAPAN

BATHS OUTDOOR INDOOR PRIVATE SAME SEX BATH BOTH SEXES BATH

HOTEL!MICURAS

HOTEL!NEW!AKAO

ATAMI

WATER ONSEN REGULAR INFORMATION PRICE SHUTTLE BUS EXTRAS TOWEL FEE SAUNA MASSAGE DRINKS FOOD ACCOMODATION

The baths at this hotel have stunning panoramic views of the Pacific. In fact these uninterrupted views of the ocean are some of the best you will find in Japan. The women’s and men’s baths are separated by floor – women on the 8th and men on the 13th – but both have unmissable views. The men get a viewing lounge from their lofty perch, but the women’s area has a special skin-beauty water regime. ‘Otsuki no yu’ is a large ‘beauty bath’ where water rich in silicic acid softens your skin as it warms your body. It wells up from the hotel’s own private hot-spring source, so you can walk Atami’s charmingly retro streets with a healthy glow and a supernatural softness of skin.

INDOOR PRIVATE SAME SEX BATH BOTH SEXES BATH

Hotel Akao is a towering hotel where all rooms – and the spa – look towards the ocean. And it has a rate for day bathers so you can really take advantage of the hotel’s prime position.

VIEW

The hotel’s private water source bubbles up from deep underground, filling spacious indoor and outdoor baths. Outside you can climb into your own solo tub to view the ocean from the comfort of your own space. The indoor relax spa hosts one massive bath and a range of pristine jet baths.

REGULAR

When we visited we made a beeline for the stunning outdoor rock rotenburo, overlooking the vast ocean. Framed by charming bamboo screens and a palewood beamed roof, this is a place where you can literally lose hours. Soaking in the hot waters while gazing philosophically out to sea and listening to the waves is a joint merger of peaceful sea view and hot water calming – double the relaxation.

At ten minutes’ walk from the station, this is one of Atami’s premium offerings, a stunning seafront view and one of the prime spots for firework viewing. As with many hotels that offer day- rate bathing you can pay for a bathing and lunch package here where, if you’re feeling continental, wine and French cuisine make up the menu.

And if you’ve got kids in tow, there’s even a swimming pool nearby at Marine Spa Atami, where you can have some fun family time. Don’t forget to take your swimsuit if you are in the onsen mindset and used to being ‘in the buff’ – strolling into the pool with tackle out is not only a faux pas, but probably an arrestable offence.

DETAILS 3-19 HIGASHIKAIGANCHO, ATAMI 557-86-1111

WATER ONSEN

INFORMATION PRICE SHUTTLE BUS EXTRAS TOWEL FEE SAUNA MASSAGE DRINKS FOOD ACCOMODATION DETAILS 1993-250 ATAMI, ATAMISHI 557-82-5151 OPEN MON–SUN 1–5PM

WWW.MICURAS.JP/ ENGLISH

WWW.I-AKAO.COM/ NEWAKAO

OPEN MON–SUN 2–7PM

ATAMI STATION

OUTDOOR

VARIETY OF CHOICES

VARIETY OF CHOICES VIEW

BATHS

ONSEN TIP

Please ring ahead because at busy times day-trip bathing is not available.

ONSEN TOWN

MID JAPAN

YUYADO! ICHIBANCHI ATAMI

BATHS OUTDOOR INDOOR PRIVATE SAME SEX BATH BOTH SEXES BATH VARIETY OF CHOICES VIEW WATER

Just a stone’s throw from Atami station, this popular onsen is replete with old-world charm. Its brutalist-meets-medieval-rotunda retro chic is unlike any architectural style we’ve come across (and we want to see more).

ONSEN REGULAR INFORMATION

Boasting two privately owned onsen sources, it has superb water that can be enjoyed over a range of different indoor baths and two outdoor baths, one of which (Basho no Yu) looks out onto the Atami streets and the other (Konnihiro no Yu) looks out toward the ocean. The baths are clad in Izushi stone, a smooth, highly prized granite that was used to give a luxurious edge to Edo Castle.

PRICE

Men’s and women’s baths change over at 7pm, so go late and enjoy the different bath options. The steamy, salty waters are said to be very beneficial for neuralgia and rheumatism and sensitivity to the cold. There are fun, colourful indoor baths to try, or for some extra yen you can upgrade your experience to a private bath. For an extra ¥4200 the private bath fits one to six people, a great option for families.

MASSAGE

SHUTTLE BUS EXTRAS TOWEL FEE SAUNA DRINKS FOOD ACCOMODATION DETAILS 1-2 KASUGACHO, ATAMI 557-81-3651 WWW.YUYADOICHIBANCHI.JP OPEN MON–SUN 1–6PM ATAMI STATION

ONSEN TOWN

MID JAPAN

JIGOKUDANI MONKEY PARK 6845 YAMANOUCHIMACHI, SHIMOTAKAIGUN, NAGANO HTTP://EN.JIGOKUDANIYAENKOEN.CO.JP 0269-33-4379 OPEN MON–SUN 8.30AM–5PM SUMMER, 9AM–4PM WINTER YUDANAKA STATION, BUS TO SHIGA KOGEN BUS STOP

JIGOKUDANI! MONKEY!PARK JIGOKUDANI

JIGOKUDANI!ONSEN! KORAKUKAN JIGOKUDANI

Home of the monkey park, Jigokudani Onsen Park turns a snow-covered mountain into a fairytale wonderland or an autumn aspect into a gilded, halcyon paradise.

Jigokudani Onsen Korakukan is an overnight-guests-only ryokan. It’s a spectacular sight from the lip of the mountain, an enticing vista that will draw you down and bring you under its spell.

From Shibu Onsen it is a little less than an hour on foot, or you can grab the shuttle, which drops you at the start of the 35-minute forested trek. The path is icy in winter so wear some appropriate shoes or buy some clip-on snow traction cleats.

This is the place to stay if you want to share space with the snow monkeys. It’s possible that you’ll be soaking quietly in the outdoor tub here when a couple of the little critters decide it’s time for a dip and drop into the water right next to you. For people who have an unhealthy onsen monkey obsession (that’s a lot of people) you will definitely want to stay here. Rooms have outdoor private tubs with direct line of sight to the chattering clans as they burrow for food or plot their next bath.

There are several day onsen along the way if you feel the need to stop by for a bath (or warm up in winter), including charming Kanbayashi with its lodgelike lobby and impressive art collection. Your hike will bring you to the only free-roaming monkeys in the world with their own hot springs. In the white of winter flakes of soft snow drift down and settle on their thick fur. If the mood takes them they will plop into the steaming water of a small rock-hewn bath.

JIGOKUDANI ONSEN KORAKUKAN 6818 HIRAO, YAMANOUCHI-MACHI, SHIMOTAKEI-GUN, NAGANO 0269-33-4376 WWW.JIGOKUDANI ONSEN.COM YUDANAKA STATION, BUS TO SHIGA KOGEN BUS STOP

There is no day rate here, so you’ll have to stay over, but we thought it was worth mentioning because those macaques are so darned cute.

The plush clan fossicks in the snow, ignoring any call you might make for them to pose for a photograph. To them you are just those people who don’t have their own onsen. Look out for the boss monkey; if you happen to be there at feeding time he’s the one who will be fed first, then his family, then the rest of the crew. Don’t miss the wall of photos of previous bosses in the gift shop. There are no bars or walkways around the hot-spring bath to stop you from going up close and personal, so get snap happy.

112

113

NOZAWA Skiers delight – Nozawa has snow in abundance and plenty of slopes for you to take a chance on. It’s one of the pinnacles of Japan’s ‘Japow’ snowmania scene, but let’s pause for a moment to consider the onsen, because Nozawa’s are truly unique. There are 30 hot springs sources here, making Nozawa an onsen town with serious credibility. Check out the famous Ogama hot-springs source. It’s nicknamed the ‘villagers kitchen’ as so many locals cook eggs and vegetables and make pickles here; it’s a real cultural sight to behold. Nozawa has 13 public baths (sotoyu), mostly free and all maintained since the Edo era by the townsfolk. The Yu-nakama, friends of the hot spa, contribute their money and time to cleaning, maintaining and, of course, bathing. You can also benefit from this, and you don’t even have to do any of the heavy lifting. Just make sure to bring your own towels and toiletries – they can’t lay everything on for you! Expect an international crowd here, but some of the locals who run the place go back eighteen generations, so authentic flavour is still the soul of the town. Old narrow streets with shops selling trinkets and local specialties, charming ryokan, footbaths, hot-spring sources, places to cook your

ONSEN TOWN

SOUTHERN JAPAN

YAKUSHIMA!ISLAND KAGOSHIMA

YAKUSHIMA TOURIST ASSOCIATION 799 MIYANOURA, YAKUSHIMA, KUMAGE DISTRICT, KAGOSHIMA 997-42-0091 HTTP://WWW. YESYAKUSHIMA.COM

Yakushima (www.yesyakushima.com) is a Unesco World Heritage–listed island off the coast of Kyushu. The towering cyprus trees and the alien granite chunks of the mountaintops are the island’s skyscrapers. With a plethora of hiking trails, dense forest (god knows what lives deep down in those almost impenetrable thickets…) and incredible natural assets, Yakushima is one of the world’s great secrets, the land of Studio Ghibli’s Princess Mononoke. Shiratani Unsuikyo is a primal forest with a deep green, mossy and rocky ravine There is something about the soft mat of luminescent soft green that conjures images of pixie worlds and toadstool houses. Moss grows over thick tree roots and carpets old stone stairways – this is an escape with a touch of old-world magic to it. With tropical fish flitting about the warm shallows, and loggerhead turtles making their nests in the sand, this island is a dream for anyone wanting to souse themselves in hot mineral springs while gazing wistfully out to the far horizon over a rolling, whooshing sea. Small seaside hot pots surround the island, baths of mineral spring water carved out of natural rock over time – research and find your favourite. In some you can wear swimming costumes, in others you’re fully naked with god as your only witness (and a possibly a few fishing trawlers). Go further south to check out Hirauchi Onsen, one of the ‘secret’ onsen of Japan. The name actually means ‘in the sea’; the onsen has been carved by sea into rock girded by dark stone perched on the lip of the ocean that is said to be over 400 years old. Mixed outdoor bathing has never been so good. This is the rustic real deal, an onsen that is literally only available twice a day for a couple of hours – at low tide. Another place to try is Yudomari Onsen, a sex segregated bath divided by nothing but a bamboo partition. Before you is a small beach of pebbles leading to the vast, open sea – it even has its own foot bath. It’s truly stunning.

TRAVEL TIPS

To get to Yakushima Island, catch the Toppy or Rocket hydrofoil from Kagoshima’s high-speed ferry terminal to Yakushima (Miyanoura or Anbo Port). The journey takes two and a half hours. Transport around the island is by bus only. Take enough yen for your adventure; ATMS and credit-card facilities are few and far between.

183

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ADVANCE INFORMATION

Half-full Adventure Map: London Sam Trezise C OV E R

TheHalf-Full Adventure Map is a new breed of map. Part map, part local guide, Half Full-Adventure Map: London has been designed for explorers with an open mindset and a generous spirit.

DRAF T

One side of the map features suggested itineraries that reveal hidden treasures and key attractions, giving you a real taste for the city even if you have limited time. There are also links to online features, including a playlist filled with local music and additional commentary. The other side is what makes this map 'half-full' – space has been left for you to record your own travel experiences and ideas. Your new personalised guide can then be passed on to a friend, or you could keep it as a reminder of your travels. The A2-sized map and guide comes in a specially designed box, and can easily be folded down and put in your bag or backpack.

Publication

01 July 2018

Binding

Paper Map

Price

AU$12.99 | NZ$14.99

ISBN

9781741175646

Publisher

Hardie Grant Travel

Imprint

Hardie Grant Travel

Series

Half-full Adventure Maps

Category

Travel

Format

379 x 519 mm

Extent

Illustrations

Full colour throughout

Age Range

Terms

SOR

Copies available in a specially designed counterpack of 20 with a 50% discount. This includes: 6 x Melbourne, 4 x Tokyo, 4 x London, 3 x New York, 3 x San Francisco. GTIN: 9349685009498

Author Details Sam Trezise started his guidebook journey as the director and co-founder of Insider Guides in Australia (insiderguides.com.au). Focused on offering travel advice for international students, these guides have been in circulation since 2007 and are now distributed worldwide in several different languages, covering a range of Australian and UK destinations. A graphic designer by trade, Sam has worked with various publications, agencies, banks, local councils and universities in both concept development and content creation capacities. Sam is responsible for all of the research, writing, design, illustrations and mapping for theHalf-full Adventure Map series.

Key Information • • • • • • •

Features three one-day itineraries that can be navigated on foot. Includes links to an online map companion, and a Spotify playlist filled with local music and additional commentary. Comes in a specially designed box that will fit in a backpack or pocket. AU titles in this series: San Francisco, New York, Melbourne, Tokyo. Comparative titles: Crumpled City Maps (Palomar), My City – Pocket Maps (OMY). Each map is printed in a unique colour way. Watch the Half-full Adventure Map: vimeo.com/243010469 Password: HFG2017

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Half-full Adventure Map: Melbourne Sam Trezise C OV E R

The Half-Full Adventure Map is a new breed of map. Part map, part local guide, Half Full-Adventure Map: Melbourne has been designed for explorers with an open mindset and a generous spirit.

DRAF T

Publication

01 July 2018

Binding

Paper Map

Price

AU$12.99 | NZ$14.99

ISBN

9781741175608

Publisher

Hardie Grant Travel

Imprint

Hardie Grant Travel

Series

Half-full Adventure Maps

Category

Travel

Format

379 x 519 mm

Extent

Illustrations

Full colour throughout

Age Range

Terms

SOR

Copies available in a specially designed counterpack of 20 with a 50% discount. This includes: 6 x Melbourne, 4 x Tokyo, 4 x London, 3 x New York, 3 x San Francisco. GTIN: 9349685009498

Author Details Sam Trezise started his guidebook journey as the director and co-founder of Insider Guides in Australia (http://insiderguides.com.au). Focused on offering travel advice for international students, these guides have been in circulation since 2007 and are now distributed worldwide in several different languages, covering a range of Australian and UK destinations. A graphic designer by trade, Sam has worked with various publications, agencies, banks, local councils and universities in both concept development and content creation capacities. Sam is responsible for all of the research, writing, design, illustrations and mapping for theHalf-full Adventure Map series.

Key Information • • • • • • •

Features three one-day itineraries that can be navigated on foot. Includes links to an online map companion, and a Spotify playlist filled with local music and additional commentary. Comes in a specially designed box that will fit in a backpack or pocket. AU titles in this series: San Francisco, New York, London, Tokyo. Comparative titles: Crumpled City Maps (Palomar), My City – Pocket Maps (OMY). Each map is printed in a unique colour way. Watch the Half-full Adventure Map: vimeo.com/243010469 Password: HFG2017

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Half-full Adventure Map: New York Sam Trezise C OV E R

The Half-Full Adventure Map is a new breed of map. Part map, part local guide, Half Full-Adventure Map: New York has been designed for explorers with an open mindset and a generous spirit.

DRAF T

Publication

01 July 2018

Binding

Paper Map

Price

AU$12.99 | NZ$14.99

ISBN

9781741175622

Publisher

Hardie Grant Travel

Imprint

Hardie Grant Travel

Series

Half-full Adventure Maps

Category

Travel

Format

379 x 519 mm

Extent

Illustrations

Full colour throughout

Age Range

Terms

SOR

Copies available in a specially designed counterpack of 20 with a 50% discount. This includes: 6 x Melbourne, 4 x Tokyo, 4 x London, 3 x New York, 3 x San Francisco. GTIN: 9349685009498

Key Information • • • • • • •

Features three one-day itineraries that can be navigated on foot. Includes links to an online map companion, and a Spotify playlist filled with local music and additional commentary. Comes in a specially designed box that will fit in a backpack or pocket. AU titles in this series: London, San Fransisco, Melbourne, Tokyo. Comparative titles: Crumpled City Maps (Palomar),My City –Pocket Maps (OMY). Each map is printed in a unique colour way. Watch the Half-full Adventure Map: vimeo.com/243010469 Password: HFG2017

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Half-full Adventure Map: San Francisco Sam Trezise C OV E R

The Half-Full Adventure Map is a new breed of map. Part map, part local guide, Half Full-Adventure Map: San Francisco has been designed for explorers with an open mindset and a generous spirit.

DRAF T

Publication

01 July 2018

Binding

Paper Map

Price

AU$12.99 | NZ$14.99

ISBN

9781741175639

Publisher

Hardie Grant Travel

Imprint

Hardie Grant Travel

Series

Half-full Adventure Maps

Category

Travel

Format

379 x 519 mm

Extent

Illustrations

Full colour throughout

Age Range

Terms

SOR

Copies available in a specially designed counterpack of 20 with a 50% discount. This includes: 6 x Melbourne, 4 x Tokyo, 4 x London, 3 x New York, 3 x San Francisco. GTIN: 9349685009498

Key Information • • • • • • •

Features three one-day itineraries that can be navigated on foot. Includes links to an online map companion, and a Spotify playlist filled with local music and additional commentary. Comes in a specially designed box that will fit in a backpack or pocket. AU titles in this series: Melbourne, New York, London, Tokyo. Comparative titles: Crumpled City Maps (Palomar), My City – Pocket Maps (OMY). Each map is printed in a unique colour way. Watch the Half-full Adventure Map: vimeo.com/243010469 Password: HFG2017

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Half-full Adventure Map: Tokyo Sam Trezise C OV E R

The Half-Full Adventure Map is a new breed of map. Part map, part local guide, Half Full-Adventure Map: Tokyo has been designed for explorers with an open mindset and a generous spirit.

DRAF T

Publication

01 July 2018

Binding

Paper Map

Price

AU$12.99 | NZ$14.99

ISBN

9781741175653

Publisher

Hardie Grant Travel

Imprint

Hardie Grant Travel

Series

Half-full Adventure Maps

Category

Travel

Format

379 x 519 mm

Extent

Illustrations

Full colour throughout

Age Range

Terms

SOR

Copies available in a specially designed counterpack of 20 with a 50% discount. This includes: 6 x Melbourne, 4 x Tokyo, 4 x London, 3 x New York, 3 x San Francisco. GTIN: 9349685009498

Key Information • • • • • • •

Features three one-day itineraries that can be navigated on foot. Includes links to an online map companion, and a Spotify playlist filled with local music and additional commentary. Comes in a specially designed box that will fit in a backpack or pocket. AU titles in this series: New York, Melbourne, San Francisco, London. Comparative titles: Crumpled City Maps (Palomar), My City – Pocket Maps (OMY). Each map is printed in a unique colour way. Watch the Half-full Adventure Map: vimeo.com/243010469 Password: HFG2017

hardie grant publishing ADVANCE INFORMATION

hardiegrant.com

Half-full Adventure Maps GTIN: 9349685009498 Copies available in a specially designed counterpack of 20 with a 50% discount. This includes: 6 x Melbourne 4 x Tokyo 4 x London 3 x New York 3 x San Francisco

RRP: $259.80 With discount: $129.90 NZ RRP: $299.80 With discount: $149.90