HGBooks Key Titles September 2018 by Hardie Grant Publishing

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Destination Flavour People and Places Adam Liaw

C OV E R

Celebrate Adam Liaw's favourite food, people and stories from across Australia, New Zealand, China, Japan, Singapore and Scandinavia, and peek behind the scenes of the acclaimed TV series Destination Flavour.

DRAF T

In Destination Flavour, food writer and presenter Adam Liaw curates the best recipes and stories from the acclaimed television series, along with dozens of brand new dishes encountered in his travels. Celebrating food, people and places across six chapters, this book features more than 80 authentic and achievable recipes, unique stories of people Adam has met along the way, stunning food and travel photography, behind-the-scenes insights into the making of the show and candid moments from the road. This is the book that fans of the show have been waiting for.

Publication

01 September 2018

Binding

Hardback

Price

AU$50.00 | NZ$55.00

ISBN

9781743794487

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Format

270 x 215 mm

Extent

256pp

Illustrations

Full-colour photography throughout

Age Range

Terms

SOR

Author Details Adam Liaw is a unique voice in Australian food. He is a food columnist for Fairfax and The Guardian, and the author of five hugely popular cookbooks on Asian cuisines. On television, Adam hosts the prime-time SBS food and travel program, Destination Flavour, soon to be in its sixth season and recently awarded the ACTAA for the Best Lifestyle Program for 2016 for Destination Flavour Scandinavia. Adam was the winner of MasterChef Australia’s blockbuster second series in 2010.

Key Information • • • • •

The book follows in the path established by another successful SBS series, Food Safari. Hardie Grant titles based on this show starring Maeve O’Meara have collectively sold more than 100,000 units. Publication in September comes ahead of prime-time screening of the sixth season of the highly successful Destination Flavour – expected in October and to run for 10 episode – coinciding with the key Christmas selling period. Adam won MasterChef Australia's blockbuster second series in 2010 and has become one of Australia's favourite cooks, authors and TV presenters. Adam has previously authored five best-selling cookbooks: Two Asian Kitchens, Asian After Work, Adam’s Big Pot, Asian Cookery School and The Zen Kitchen. Adam is a keen social media influencer. In 2015 Klout ranked his online presence as the most influential in the Australian food industry.

AUSTRALIA

This recipe always reminds me of my friend James (see page xxx), and is not intended to be a traditional carbonara. But I feel like I need to explain myself here, as it seems any time anyone makes anything that isn’t a straight-down-the-line carbonara, you can almost feel the entire Roman diaspora gathering the pitchforks. So for a classic Roman carbonara, just follow this recipe but use guanciale instead of pancetta, and leave out the garlic and watercress.

ADELAIDE HILLS CARBONARA PREPARATION 10 MINUTES COOKING 15 MINUTES SERVES 4

1 bunch watercress; you’ll need about 60 g (2 cups) picked leaves 2 tablespoons olive oil 2 garlic cloves, finely chopped 180 g pancetta, cut into thin slivers 2 whole eggs, plus 3 egg yolks 85 g grated pecorino 500 g dried spaghetti

Pick the small stalks and leaves from the watercress, discarding any thick stalks. Heat a frying pan over medium heat, add the oil and sauté the garlic and pancetta slowly for about 5 minutes, to render the fat from the pancetta and toast the garlic. When the fat has rendered, stir the watercress through to wilt it, then remove from the heat. In a bowl, beat the eggs and extra yolks well, then whisk the pecorino through and grind in plenty of black pepper. While the pancetta is cooking, bring a large pot of water to the boil and add a good amount of salt. Add the spaghetti and boil until just al dente. Reserve about 60 ml (¼ cup) of the pasta water, then drain the pasta and return it to the warm pot. Add the pancetta mixture and all the rendered oil, the egg and cheese mixture and the reserved pasta water. Stir briskly until the oil, egg, cheese and pasta water have combined and emusified to make a creamy sauce that coats the pasta. Serve immediately. NOTE The key to a creamy carbonara is emulsifying the oil from the cured meat, the egg yolk and cheese with the small amount of pasta water added. In Italian, this blending and finishing process is called mantecare, and it’s an absolutely vital technique to know if you want to make great pasta and risotto dishes.

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AUSTRALIA

STEVE SUNK I FIRST MET STEVE OUT THE BACK OF BEYOND, IN A TOWN CALLED HUMPTY DOO, A LITTLE SOUTH OF DARWIN IN THE NORTHERN TERRITORY. IF YOU JUDGED STEVE’S BOOK BY ITS COVER, YOU’D THINK HE’D BE THE KIND OF GUY TO ROUGH YOU UP IN A COUNTRY PUB FOR LOOKING AT HIM FUNNY.

But the reality is beautifully different. A big-hearted character with an easy laugh, Steve spends much of his time with remote Indigenous communities in the Territory teaching nutrition, hygiene and life skills through cooking. Although the communities are usually suspicious of outsiders, Steve spends weeks at a time with them, accepted through decades of building strong friendships. I took this photo in his shed, which doubles as his forge and foundry. He made me a beautiful set of knives with steel from old twisted shipping cables, and handles carved from camel bones. My favourite is a small, heavy boning knife I’ve dubbed ‘The Croc Knife’. It might be the only hand-made crocodile-boning knife in the world. Steve hammers the steel with an old hydraulic rock crusher he found abandoned in a field in South Australia. It sprays sparks of white-hot metal with every strike, which don’t seem to bother Steve much, despite his singlet and thongs. After the knives were made Steve put me to work, showing me how to fillet a crocodile tail and find the bolts of pungent fat that run down each fillet, which taint the flavour of the meat if not removed. My set of knives from Steve – complete with its one-of-akind ‘Croc Knife’ – is still one of my favourite gifts from all of my travels, and every time I use them they remind me of big Steve and his big heart.

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There are so many dishes in Chinese cuisine designed to show off the ostentatious expense of the ingredients, and by doing so the status and wealth of the person serving them. Unfortunately, many of those expensive ingredients in the past (such as shark fin) were expensive because of their rarity. As the focus within China and around the globe shifts to sustainability, there’s a push to modernise these dishes with ethical and sustainable alternatives chosen to show the ingredient’s quality rather than just its price.

CHINA

This version of the classic Shandong ‘Eight Immortals’ is designed for just that purpose.

EIGHT IMMORTALS CROSSING THE OCEAN PREPARATION 45 MINUTES + 30 MINUTES SOAKING + 15 MINUTES STANDING AND RESTING COOKING 30 MINUTES SERVES 6–8 AS PART OF A SHARED MEAL

5 dried shiitake mushrooms, soaked in 250 ml (1 cup) hot water for 30 minutes 8 asparagus spears 8 raw prawns, peeled and deveined 8 raw scallops, roe removed 1 reconstituted dried sea cucumber (available frozen from Asian grocers or specialty suppliers) 1 chicken breast 1 tinned abalone, very thinly sliced 80 g prosciutto, thinly sliced 1 litre (4 cups) strong chicken stock, fish stock or a combination of each 2 tablespoons shaoxing wine ½ teaspoon salt

In a saucepan, bring about 1 litre (4 cups) salted water to a simmer. Add the shiitake mushrooms and their soaking liquid and simmer for 10 minutes, then remove the mushrooms and set aside. In the same pan of broth, blanch the asparagus spears for 1 minute, then refresh in iced water. Blanch the prawns and scallops separately for about 1 minute each, or until just cooked, then set aside. Simmer the sea cucumber for 2 minutes and set aside. Finally, add the chicken breast to the broth and simmer for 5 minutes. Turn off the heat, cover with a lid and allow the chicken to stand for a further 10 minutes. Remove the chicken from the broth, reserving the broth. Rest the chicken for 5 minutes, then thinly slice into medallions. Halve the prawns along their length, and halve the scallops horizontally. Thinly slice the shiitake mushrooms, abalone and sea cucumber. Cut the asparagus into 5 cm lengths. Arrange the chicken, seafood, blanched vegetables and prosciutto slices, in eight separate wedges, in a shallow presentation bowl. Meanwhile, in a separate saucepan, bring the stock to a simmer and add the shaoxing wine, salt, soy sauce and ginger. Add about 500 ml (2 cups) of the reserved blanching broth and adjust the seasoning of the soup to taste. It should be strongly savoury. Serve the arranged ingredients and soup separately, and pour the hot soup over the arranged ingredients just before eating.

½ teaspoon soy sauce 3 slices fresh ginger

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15/3/18 5:24 pm

SCANDINAVIA

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One thing I love about Destination Flavour is that we get to take our program to the most interesting places in the world for food from one series to the next. It wasn’t so long ago that Scandinavian food would barely have registered in a discussion of ‘important’ cuisines. The New Nordic food movement changed all that. It’s hard to really explain just how influential the movement was, but I think it’s safe to say that it has been as impactful on the way people eat all around the world as nouvelle cuisine was in the 1970s. Perhaps even more so.

13/3/18 1:31 pm

101 SCANDINAVIA

Before New Nordic, there was the French school where luxury, decadence and high taste triumphed over the frugal efficiency of peasant cooking. The Spanish movement embraced technology in almost impressionistic absurdity. Environmentalism, economics and even health took a back seat to the raw love of gastronomy. New Nordic dared to question all of that, and to perhaps question globalism itself. Almost bizarrely led by Noma, an extreme, high-end fine-dining restaurant in Copenhagen, New Nordic encompassed ideas of local eating, social justice, environmental impact, health and history. To truly understand the impact Nordic and Scandinavian food was having on the world stage, it was necessary for us to explore it from every angle – historical, political, environmental and yes, of course, gastronomical. What we found was a living expression of everything that makes a cuisine great. Not just a single chef pushing the boundaries, or a breakout restaurant daring to be different. It was an entire society whose thinking was changing and expressing itself in the most common way any society can – the daily preparation of a good meal to share with those around you.

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112

SCANDINAVIA

113

DAG LINDEBJERG THE SEAFOOD SITUATION IN THE NORWEGIAN TOWN OF BERGEN IS UNLIKE ANYTHING I’VE EVER SEEN. AN INTRICATE NETWORK OF SMALL ISLANDS MEANS THAT THE WATERS AROUND THE TOWN ARE A HAVEN FOR HUNDREDS OF DIFFERENT SEAFOOD SPECIES, WHICH COME IN TO ESCAPE THE RAVAGES OF THE NORTH SEA.

Every few weeks a new species swims in and the residents of Bergen, whose summer houses line the shores, either jump in their boats, or just head out to their back decks stretching out over the water and, by pot, net or line, just haul in their next meal. In the summer the waters teem with hundreds of thousands of delicious brown crabs, and a crab pot dropped in the water is sure to be filled when it’s next pulled up. It’s easier than going to the supermarket. My guide through the waters of Bergen was Dag Lindebjerg, a man they often call ‘Mr West Coast’. What he doesn’t know about the waters of Norway’s west coast isn’t worth knowing. Dag is a renaissance man. A former sailor, journalist, broadcaster, sports commentator and Olympic swimming coach, Dag retired in 2013 and spends much of his time aboard his wooden boat Lindy, exploring the waterways and fjords of western Norway. It’s an idyllic life, and one I hope one day to emulate. Among Dag’s long list of accomplishments perhaps he’s earned his happiness, but I’ll always remember him for teaching me how to make the perfect crab sandwich.

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SCANDINAVIA

114

Cooking seafood in the water it was caught in is one of the simplest and most satisfying experiences. It’s a perfect representation of connecting yourself to your food, and your food to its surroundings.

BROWN CRABS IN BEER WITH BROWN BUTTER MAYONNAISE KRABBEFEST PREPARATION 10 MINUTES COOKING 15 MINUTES SERVES 4

Chill the crabs for around 20 minutes in the freezer, or on ice, until they are asleep.

4 brown crabs, or 2 mud crabs

Fill a very large pot with clean sea water, or water with salt added. Add the additional salt, sugar, beer, halved lemons and dill and place the pot over high heat.

2 tablespoons salt 2 tablespoons sugar 1 bottle [330 ml?] dark lager or dark ale 2 lemons, halved ½ bunch dill, roughly torn lemon wedges, to serve crusty bread, to serve BROWN BUTTER MAYONNAISE

200 g butter 100 ml grapeseed oil, or other neutral-flavoured oil 2 egg yolks 2 tablespoons lemon juice a pinch of salt

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When the liquid starts to steam, add the crabs and continue to heat. The liquid will start to simmer after about 10 minutes, at which point it is time to remove the cooked crabs. For the brown butter mayonnaise, melt the butter in a small saucepan over medium heat and continue to cook for around 5 minutes, until it browns and has a nutty aroma. Add the oil, remove from heat and set aside for a few minutes to cool slightly. In a small bowl, mix the egg yolks and lemon juice using a hand-held stick blender, then add the brown butter mixture in a stream until a thick mayonnaise forms. Serve the crabs immediately, with the mayonnaise, lemon wedges and crusty bread. NOTE For Dag Lindebjerg’s (see page xxx) perfect Norwegian crab sandwich, spread a piece of bread with plenty of the mayonnaise, top with a generous amount of brown crabmeat or tomalley (preferably from a female crab), then add a pile of claw meat (preferably from a male crab) on top.

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SCANDINAVIA

116

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SCANDINAVIA

126

Created in Stockholm in the 1700s at a restaurant called Hasselbacken, the fancy single-sided accordioncut potatoes have been a classic for centuries. On the other side of the world, Japanese chefs were creating the ‘snake cut’, a style of cutting long vegetables that created a double-sided concertina-like effect. For the first time ever, we’re bringing the two together. Try these and you won’t go back to regular hasselbacks again.

DOUBLE-SIDED HASSELBACK POTATOES PREPARATION 20 MINUTES COOKING 1 HOUR SERVES 4

1 kg small potatoes, such as Dutch cream or kipfler (fingerling), peeled 1 teaspoon salt, plus extra for seasoning 1 teaspoon vinegar 100 g butter, melted 150 ml sunflower oil or other mild-flavoured vegetable oil

Place a chopstick on a chopping board. Place a potato right next to the chopstick. Using the chopstick as a stopper, slice the potato, on a 45 degree angle, two-thirds of the way through, in slices 1–2 mm apart. Now roll the potato over completely, so that the first lot of cuts are face down on the board. Repeat the cuts on the other side, cutting on the same angle, so the cuts on each side are perpendicular to one another, and the potato will not be divided. Cut the remaining potatoes in the same way. Place the potatoes in a large saucepan and cover with cold water. Add the salt and vinegar and bring to a simmer over medium–high heat. Cook for 15 minutes, then drain gently and allow to air dry for 10 minutes. Heat your oven to 200°C. Place the potatoes in a roasting tin. Combine the butter and oil in a bowl, then generously drizzle the mixture over the potatoes and gently toss to coat. Season well with salt. Roast the potatoes for 45 minutes to 1 hour, gently turning a few times during cooking, until the potatoes are crisp and well browned. Season with more salt if needed and serve. NOTE Instead of using a chopstick as a cutting guide, you can place a thin chopping board on top of a larger chopping board, then place the potato along the edge of the smaller chopping board, which will stop your knife cutting all the way through the potato. Adding salt and vinegar to the boiling water helps the potatoes retain their structure, but you still need to be gentle when handling them so that the delicate cuts you’ve made don’t break apart.

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JAPAN

154

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171

Kara-age is one of my favourite Japanese dishes and can be found on izakaya menus everywhere. An izakaya is a casual-style of Japanese restaurant found all over Japan, and they’re a great place to catch up with friends to share a good meal and a few cold beers. Kara-age means ‘empty fry’ or ‘naked fry’, which refers to the chicken being fried without a thick batter; instead, a flavourful soy-based marinade sits underneath a very light flour coating, giving the dish its name.

JAPAN

170

Frying the chicken in three short blasts at high heat with rests in between produces a crispy outer coating, while residual heat gently cooks the interior, for tender and succulent meat.

TRIPLE-FRIED KARA-AGE 三度揚げ唐揚げ

PREPARATION 15 MINUTES + 15 MINUTES STANDING COOKING 15 MINUTES SERVES 4, AS PART OF A SHARED MEAL

3–4 boneless chicken thighs (around 600 g), skin on 60 ml (¼ cup) light soy sauce 2 tablespoons sake 1 tablespoon grated fresh ginger, juice only ½ teaspoon sugar

Place the flour on a tray or in a large bowl. Using chopsticks, pull the chicken out of the marinade and drop it into the flour, one piece at a time. (Adding the pieces one at a time helps avoid pouring in too much marinade, and stops the chicken sticking together.) Shake any excess flour from the chicken and place on a tray in a single layer. Allow the floured chicken to stand, uncovered, for at least 5 minutes before frying. In a wide saucepan, heat the oil to 180°C.

about 2 litres (8 cups) rice bran, canola, sunflower or other vegetable oil, for deep-frying

Working in batches, deep-fry the chicken three times. For each batch, deep-fry the chicken for 1 minute, then remove to a rack and rest for 30 seconds. Return the chicken to the oil and fry for 30 seconds, then rest on a rack again for another 30 seconds. Add the chicken back into the oil for one last blast of 30 seconds to 1 minute, then rest for 2 minutes on a wire rack.

Japanese mayonnaise, to serve

Serve the chicken with a lemon wedge, and a little Japanese mayonnaise scattered with shichimi togarashi, if desired.

90 g (¾ cup) potato flour, or cornflour

lemon slices, to serve shichimi togarashi (Japanese seven-spice), to serve (optional)

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Cut the chicken into 5 cm pieces. Combine in a bowl with the soy sauce, sake, ginger juice and sugar and stand for 10 minutes.

NOTE Allowing the coated chicken to stand for 5 minutes before frying allows the flour to absorb the flavour of the marinade, and then dry slightly. This little resting time is the secret for producing crispy and flavourful kara-age.

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NEW ZEALAND

214

We always focus on the pavlova as the great battleground between Australian and New Zealand cuisine, but it could just as easily be the pikelet. Originally adapted from Scottish drop scones, just like the pavlova it’s likely the pikelet came first from New Zealand, as a delicious contrast to thin British-style pancakes. Matched with a bit of kiwi fruit jam and cream, it’s a beautiful New Zealand breakfast or afternoon tea.

YOGHURT PIKELETS WITH KIWI FRUIT JAM PREPARATION 20 MINUTES + 30 MINUTES RESTING COOKING 35 MINUTES FOR THE JAM, 4–5 MINUTES FOR EACH BATCH OF PIKELETS MAKES ABOUT 12 PIKELETS AND 3 CUPS JAM

1 egg 1½ tablespoons castersugar 375 g (11½ cups) plain yoghurt 150 g (1 cup) plain flour 1 teaspoon bicarbonate of soda a few tablespoons of milk (optional) 20 g melted butter, plus extra for brushing thick cream, to serve 2 tablespoons icing sugar, for dusting (optional) KIWI FRUIT JAM

1 kg kiwi fruit juice of 3 lemons

For the jam, scoop the flesh from the kiwi fruit and place in a saucepan. Add the lemon juice and cook over medium–high heat for 10 minutes. Add the sugar and 125 ml (½ cup) water, stirring to dissolve the sugar. Simmer for a further 25 minutes, or until the mixture has a jam-like consistency, stirring occasionally. Ladle into sterilised jars and allow to cool completely; the jam will keep in the fridge for up to 2 months. To make the pikelets, whisk the egg, sugar and yoghurt in a bowl until smooth. Sift the flour and bicarbonate of soda into the bowl, and fold gently until just combined. Depending on the thickness of the yoghurt, you can add a few tablespoons of milk for a thinner batter, if you prefer. Cover with a tea towel and rest in the fridge for at least 30 minutes. When you’re ready to cook, gently fold the melted butter through the pikelet batter, and set a large frying pan over medium–low heat. In batches, lightly brush the pan with melted butter. Spoon 2 tablespoons of the batter per pikelet into the pan. Cook for about 2 minutes on each side, or until golden and cooked through. Serve the pikelets immediately, with the kiwi fruit jam and a little cream, all dusted with a light fall of icing sugar, if desired. NOTE I am not awfully fussy when it comes to the setting of jam, but if you want to see whether the jam is set, just use the plate test. Chill a plate in the freezer for at least 5 minutes, then drop a teaspoon of jam onto it and return it to the freezer for a further 2 minutes. If the jam on the plate forms a skin that wrinkles when you push it with your finger, it will set. Personally I don’t mind a jam that is less set, as the runny consistency is perfect for serving with dishes like pikelets.

335 g (1½ cups) caster (superfine) sugar

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13/3/18 1:29 pm

hardie grant publishing ADVANCE INFORMATION

hardiegrant.com

Destination Flavour Pack GTIN: 9349685009771

C OV E R

RRP: $600 With discount: $300

DRAF T

12 copy pack & poster with 50% discount

NZ RRP: $660 With discount: $330

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ADVANCE INFORMATION

From the Earth World’s Great, Rare and Almost Forgotten Vegetables Peter Gilmore

C OV E R

From the Earth is a celebration of 50 unique and exotic heirloom vegetables and plants through the seasons. Some the author grows himself in his experimental garden on Sydney’s northern beaches, while others come from suppliers he has developed close and lasting relationships with over his 15 years as executive chef at Quay.

DRAF T

The book includes botanical illustrations, as well as full-colour photography by Brett Stevens, as well as key information about each vegetable (family group; history and origin; traditional cooking uses; growing conditions; anecdotal stories; and why the author loves them!) and a recipe inspired by the vegetable.

Publication

01 September 2018

Binding

Hardback

Price

AU$80.00 | NZ$90.00

ISBN

9781743793480

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Format

320 x 240 mm

Extent

256pp

Illustrations

Full-colour photography, and illustrations, throughout

Age Range

Terms

SOR

The recipes range from simple – about the cooking technique with little adornment – to more complex dishes that may feature at Peter's restaurants Bennelong or Quay. All are approachable and achievable in the home kitchen, but in some cases assume a level of competency. The key, always, is celebrating the organic beauty of the vegetables and allowing them to shine. In the chef's words: 'Simplicity is key, with a little bit of complexity thrown in'. Recipes include Fried puntarelle chicory, Kyoto red carrot salad (sheep’s milk feta, smoked almond, sherry caramel), Slow braised roveja peas (fermented mushroom and black garlic purée) and Slow cooked galeux d’ eysines pumpkin (aged comte cream, truffle). In addition, the book profiles, in words and pictures, chef Gilmore's home garden and the evolution of his now abiding passion for it, as well as five of his most loyal growers and seed suppliers.

Author Details Peter Gilmore is one of the most acclaimed chefs in Australia and his restaurant, Quay (where he has been executive chef since 2001), is one of the most awarded. It has held the prestigious three-hat and three-star rating in the Sydney Morning HeraldGood Food Guide and Gourmet Traveller Restaurant Guide for 13 consecutive years. As well, it has ranked in the S Pellegrino World's 50 Best restaurants since 2009 (as high as 26th in the world in 2011). Peter describes his cuisine as 'food inspired by nature' and his garden as his 'place of wonderment and imagination'. It is from his garden that the inspiration for world-class dishes comes. He sources rare plants and heirloom vegetable seeds, as well as growing his own at his home property – consisting of four 10 metre–long raised garden beds – on Sydney's northern beaches. If vegetables work here, they're grown for his restaurants on a larger scale. He was inspired to cook at a young age and started his apprenticeship at 16, then spent his 20s working in kitchens overseas and in country New South Wales. He received critical recognition as head chef at De Beers Restaurant at Whale Beach in 2000, and moved on to Quay – part of the Fink Restaurant Group – in 2001. He also oversees Bennelong at the Opera House, another Fink Group restaurant. His previous books are Quay (2010) and Organum (2014).

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

DRAF T

C OV E R

Key Information

Publication

01 September 2018

Binding

Hardback

Price

AU$80.00 | NZ$90.00

ISBN

9781743793480

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Format

320 x 240 mm

Extent

256pp

Illustrations

Full-colour photography, and illustrations, throughout

Age Range

Terms

SOR

•

From the Earth follows from the success of Quay (2010) and Organum (2014).

•

It capitalises on the global name Peter has established for himself as a cook who places the highest importance on the origins and quality of the ingredients he plates at his iconic harbourside Sydney restaurant. It reflects the journey he has undertaken since moving out of central Sydney and discovering the joys – personally and professionally – of cultivating vegetables from seed.

•

It will appeal to fans of his work at Quay and Bennelong, including global restaurant watchers who have observed his continued success as part of the S.Pellegrino awards; gardeners; and people who appreciate the beauty of next level organic, heirloom vegetables.

I N T RODUC T ION

I planted my first vegetable garden about twelve years ago; for the first time in my adult life I had moved into a house with a reasonable size backyard. I decided to plant a herb garden and experiment with a few vegetables. I was instantly hooked, the idea that you could plant a small seed and that within a few days it would spring to life from the earth. A small green shoot would appear with all of this potential for life which would turn into a more substantial plant and in the case of the humble pea, climb up a trellis and eventually start to flower. The flowers would be pollinated and turn into the beginnings of a very small pea pod, that pod would grow and provide sustenance, beauty and flavour and then if that pod was allowed to mature further new seeds would form inside, hundreds of them on a single plant. These seeds could be saved, stored and each seed would grow a new plant next season. Of course, I knew this was how it worked but I hadn’t experienced it first hand before. I hadn’t realised just how wonderful it was. What a truly, deeply amazing gift nature had provided. Then I discovered just how many remarkable varieties of vegetables are actually available. I started to devour seed catalogues and my humble garden bed grew to take over the whole of the backyard including my sons’ soccer pitch which they were not impressed with. I remember buying them a trampoline to make up for it thinking the trampoline would take up a lot less space but then I even planted potatoes underneath it. As a chef, I then started to question why I couldn’t buy some of these varieties I was growing for the restaurant. I wanted to use purple and white carrots, not just orange ones. I wanted some of the amazing varieties of radishes that I was growing, ones that were the colour of watermelon inside. I wanted to use the flowers from the peas I was growing. Twelve years ago, in Australia you couldn’t find some of these varieties in the market place so I decided I would approach farmers directly. I met with a couple of local market farmers who grew close to Sydney and asked them, “would you grow multi coloured carrots and pea flowers for me?” I was met with, “carrots are orange mate.” “No, I’m not going to grow a field of peas for you and go out each morning and pick flowers. If I grow peas, I will plant a whole field, wait until the peas are ready, go out and pick the whole field and send them to market just the once.” Eventually I found some like-minded, small scale passionate growers who were willing to work with me. They were prepared to grow more unusual, often heirloom varieties for the restaurant and I was willing to pay a premium for them. It gave me a much wider palette of beautiful ingredients to work from and the deal gave them a new market and a better livelihood. It was the beginning of a new revolution in produce here in Australia, a direct relationship between farmer and restaurant with no middle man, this was especially true from a city restaurant point of view. Of course this type of thing had been happening in Europe for decades but it wasn’t really happening in Australia back then. Most city restaurants just placed an order with a fruit and vegetable distributor who just bought what was available at the Sydney Markets. My small-scale farmers gradually became bigger and were able to start supplying other Sydney restaurants directly as well. Fast forward a decade or so and a lot of the produce that I wasn’t able to buy back then

F ROM T HE E ARTH

Black Chickpea FA M I LY

FABACEAE

SPECIES

CICER ARIETINUM

C U LT I VA R

CECI NERI DELLA MURGIA

ith an estimated 10 million hectares across the world dedicated to growing them, the chickpea is one of the most important pulse crops on earth. A legume of the Fabaceae family, it is believed that the chickpea originated in the fertile crescent of modern Turkey, Syria and Iran. It is one of the earliest cultivated legumes, with chickpea remains found in the Middle East dating back to around 7000 BC. Having been gradually introduced to the Mediterranean region, chickpeas reached the Indian subcontinent by 2000 BC. — Chickpeas are cheap to buy – much cheaper than most protein sources – and contain a wide range of amino acids. High in fibre, low in fat and containing phosphorous, calcium and iron, they are widely used in Middle Eastern dishes such as falafel and hummus as well as stews and soups. On the Indian subcontinent they form an important part of a predominantly vegetarian diet, where they are also processed into a flour (besan) used to cook bhaji, pakoras, breads and some dhals. — There are many cultivars of chickpeas but they generally fall into two main groups: desi (microsperma) cultivars, which produce smaller, darker seeds and are predominantly found in the Indian subcontinent, Ethiopia and Iran; and kabuli (macrosperma) cultivars, which produce relatively large, plump seeds with a smooth, cream-coloured coat and are largely grown through Afghanistan, North Africa, western Asia, southern Europe and the West ern hemisphere. — Chickpeas thrive in a sunny site with a cool, dry climate and a well-drained soil (they are generally grown on heavy black or red soils with a pH of 5.5–8.6). While chickpeas can be cultivated in tropical and subtropical climates, they do not do well in humid and low-lying tropical areas with excessive rains. — The Ceci Neri della Murgia chickpea is a desi cultivar, though larger in size and with an even darker black colour than the ones found in India. It was grown in the southern regions of Murgia in Apulia during the 19th century as an important protein source for rural families, though over time it almost disappeared from cultivation, falling out of production for more profitable crops such as olives and grapes. Being listed by the Slow Food Foundation has helped revive these black chickpeas, bringing them to the attention of artisan food importers and chefs, with six farmers from a local Slow Food Presidium having started to produce them again using integrated farming techniques. — The pods of Ceci Neri della Murgia can be harvested while they are still green; each contains two small chickpeas which are initially green in colour with a tinge of black – it is only once fully dried that the seeds become jet black in colour. (There are other chickpea cultivars that remain green even after they are dried and there exists a red variety of chickpea that, despite my best efforts, I have not yet been able to track down). I love these particular chickpeas for their nutty, rich flavour and striking black colour, and find them easy to grow in my home garden in Sydney.

F ro m T h e E a rt h 13

BLACK CHICK PEAS SLOW LY BR AISED IN ROAST ED ONION JUICE SERVES

The striking black chickpeas are the star of this dish. Their flavour is enhanced by cooking them slowly in a roasted onion juice, adding a depth and complexity that is set off by a little garlic cream and some fried wakame seaweed.

CHICKPEAS

GARLIC CREAM

400 g (14 oz) black chickpeas 1.5 litres (51 fl oz/6 cups) filtered water

24 garlic cloves, peeled 1.5 litres (51 fl oz/6 cups) milk 50 g (1¾ oz) unsalted butter 2 shallots, finely diced 20 g (¾ oz) inner celery stalk, white part only, finely diced 500 ml (17 fl oz/2 cups) Vegetable Stock (see Basics, page XX) 2 tablespoons crème fraîche sea salt

Add the chickpeas to a bowl, cover with the water and leave to soak overnight.

ROASTED ONION JUICE 1 kg (2 lb 3 oz) rock salt 10 large brown onions 100 g (3½ oz) shiitake mushrooms, sliced 1 x 10 cm (4 in) square dried kombu seaweed 1 tablespoon brown rice vinegar

Add the garlic cloves and 500 ml (17 fl oz/2 cups) of the milk to a saucepan. Bring to a simmer and cook for 2 minutes, then strain the garlic and discard the milk. Return the garlic to the pan and repeat this process twice more. (Triple blanching your garlic like this helps to reduce the intensity of its flavour, preventing it from being overpowering in the finished cream.) Melt the butter in a separate saucepan, add the shallot and celery and gently sauté until translucent. Add the blanched garlic and vegetable stock and simmer until virtually all the liquid has evaporated, then transfer the mixture to a food processor or blender and blitz on high speed for 1 minute until smooth. Pass through a fine-mesh sieve, stir in the crème fraîche and season with sea salt. Refrigerate until required.

Preheat the oven to 200°C (400°F) and cover a baking tray in a layer of rock salt. Cut each onion in half leaving the skins intact, then place the onion halves, cut side up, on the rock salt. Roast for 45 minutes, or until the onions are well coloured and soft to the touch. Dust the salt off the onion halves, then transfer to a large bowl, cover with plastic wrap and leave for 30 minutes to sweat. Once sweated, strain and reserve the onion juice and pass the onion flesh through a cold press juicer. Strain and combine the extracted juice with the reserved onion juice in a heavy-based saucepan, bring to a gentle boil together with the sliced shiitakes and cook until reduced by half. Remove from the heat and add the kombu seaweed and vinegar. Leave to cool, then strain, discarding the solids. Set aside.

Additional ingredients (optional) 2 tablespoons shredded dried wakame seaweed, soaked in cold water for 1–2 hours and patted dry 500 ml (17 fl oz/2 cups) grapeseed oil

To serve If garnishing with seaweed, place the wakame on a baking tray and semi-dehydrate in a dehydrator or a very low oven preheated to 80°C (175°F) for 2 hours, or until the seaweed is quite dry but still flexible. Heat the grapeseed oil to 180°C (350°F) in a large saucepan, add the semi-dehydrated seaweed in small batches and fry until crispy. Drain on paper towel and set aside in an airtight container until needed. Drain the soaked chickpeas, place them in a medium saucepan and pour over enough cold water to cover them by 10 cm (4 in). Bring to a gentle boil and cook for 15–20 minutes, adding additional water if necessary, until tender. Strain the chickpeas and transfer them to a clean saucepan with the reduced onion broth. Bring to a simmer over a high heat and cook for a further 20 minutes, or until the chickpeas have absorbed most but not all of the onion juice. Season with sea salt to taste. Reheat the garlic cream. Place a large spoonful of chickpeas in the centre of each bowl and ladle over some of the excess juice. Top with a spoonful of garlic cream and garnish with the fried seaweed, if using.

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Trentino Cabbage Turnip FA M I LY

BRASSICACEAE

SPECIES

BRASSICA OLERACEA

C U LT I VA R

NAONE ROSSE ANTICA TRENTINO

first came across the Trentino cabbage turnip in an article by Joseph Simcox of The Rare Vegetable Seed Consortium. A self-labelled ‘botanical explorer’, Joe travels the world in search of rare and unusual fruits and vegetables, collecting and saving seeds, and discovered this particular vegetable at a rare vegetable seed exchange in Northern Italy. According to Plinio Pancirolle, the editor of the regional country association for the Northern Italian region of Trentino, the Naone Rosse Antica has been raised in the area for more than 2000 continuous years, a claim substantiated by historical records. — Despite the name, Plinio and his colleagues claim that the Trentino cabbage turnip, because of its flavour, texture and leaves, is not actually part of the brassica rapa (turnip) species but belongs to brassica oleracea (cabbage) instead. Botanical information in this area shows extensive crossover between brassica species with many overlapping and conflicting definitions – whichever way it goes, this is a unique and ancient vegetable that needs to be celebrated. It has a succulent texture and mild flavour that is best enjoyed raw. — When I first grew this vegetable, I planted the seeds in mid-autumn. It did take some time for the swollen tap root to develop but it became very large by early spring, about the size of a soccer ball. There are two varieties of the Trentino Cabbage Turnip available, the redskinned, red-leafed variety Naone Rosse Antica, and the green-skinned variety Naone Giallo Antica. Both varieties have white flesh and are equally delicious.

F ro m T h e E a rt h 61

SA LA D OF R AW T R EN TINO CA BBAGE TUR NIP WIT H CA PER VINAIGR ET T E SERVES

Like a cross between celeriac and kohlrabi, the flavour of this rare cabbage turnip lends itself well to this caper vinaigrette preparation. This salad would make a great accompaniment to roast chicken. 1 large Trentino cabbage turnip 2 tablespoons salted capers, rinsed 1 tablespoon finely diced shallot ½ teaspoon finely diced garlic 2 tablespoons lemon juice 70 ml (2¼ fl oz) good-quality apple-cider vinegar sea salt and freshly ground black pepper 200 ml (7 fl oz) extra-virgin olive oil 1 tablespoon finely julienned flat-leaf (Italian) parsley 1 tablespoon sliced chives about 30 pea tendrils about 30 pea flowers about 40 small nasturtium leaves

Use a sharp knife to peel the cabbage turnip, then cut into thin 1-cm (½-in) wide ribbons using a mandoline. Transfer the ribbons to a large bowl of iced water and leave for 1 hour. Meanwhile, add the capers, shallot, garlic, lemon juice, vinegar and a pinch each of salt and pepper to a bowl and mix well. Leave to macerate for 1 hour. Once macerated, slowly whisk the extra-virgin olive oil into the caper mixture to form an emulsion, then stir through the parsley and chives. Drain and dry the cabbage turnip ribbons well, add to the bowl with the vinaigrette and toss together. Place the dressed cabbage turnip on a large platter and garnish with the pea tendrils, pea flowers and nasturtium leaves.

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Scorzonera (Black Salsify) FA M I LY

ASTERACEAE

SPECIES

SCORZONERA HISPANICA

C U LT I VA R

DUPLEX

corzonera, or black salsify as it is also known, is a member of the Asteraceae daisy family that includes lettuce, Jerusalem artichoke, dandelion and white salsify. Cultivated for its long, edible tap roots which grow up to 50 cm (20 in) in length, it is believed to have originated in southern Europe and the near East and is generally thought to have spread from Spain to the rest of the continent. Also known as serpent root, viper’s grass or oyster plant, it has been claimed that the name ‘scorzonera’ is derived from the old French word scorzone, meaning snake or adder, though it is more likely to come from the Italian scorza negra, meaning black bark. — Typical of the daisy family, the scorzonera roots produce a milky white sap that quickly discolours the flesh, so must be immersed in acidulated water (water with lemon juice or vinegar) immediately after peeling to avoid discolouration. The roots generally need about 20 minutes on a gentle simmer to become tender and their flavour once cooked is earthy and nutty – akin to asparagus and artichoke – though some people perceive an oyster-like flavour as well. Scorzonera has a very high vitamin E content, which acts as an antioxidant, as well as being high in vitamin B1 and magnesium, which are said to support the nervous system. — Although scorzonera has been cultivated as a vegetable in Italy and France as early as 1660 – with the Belgians growing vast fields of it soon thereafter – it is no longer widely grown and is now the reserve of small-scale market gardeners, though it has become popular with chefs as a result of its unique flavour and interesting texture. It is generally harvested in late autumn, when the flavour is at its peak, and stores well over winter, though it can be difficult to harvest as the roots are quite fragile and can lose their freshness when broken.

F ro m T h e E a rt h 71

SCOR ZON ER A , ROAST ED CHICK EN SKIN, CON FIT EGG YOLK SERVES

Scorzonera is a lovely root vegetable with a nutty, earthy flavour. Here it is coated with sesame seeds, pan fried and served with roasted chicken skin, confit egg yolk and a little aïoli.

ROASTED CHICKEN SKIN

CONFIT EGG YOLK

250 g (9 oz) fresh chicken skin olive oil sea salt

250 ml (8½ fl oz/1 cup) brown butter (see page XX), melted 8 egg yolks

Divide the brown butter among eight plastic dariole moulds and carefully place an unbroken egg yolk in each. Cover each mould tightly with plastic wrap and place in a 65°C (150°F) steamer for approximately 10 minutes or until the yolks are just set.

Preheat the oven to 180°C (350°F) and line a heavy-based baking tray with baking paper. Place the chicken skin on a chopping board, underside up, and scrape away as much fat as possible using a sharp knife. Brush the skin with a little olive oil and sprinkle with sea salt, then spread it out over the prepared baking tray, ensuring it is completely flat. Cover the skin with another sheet of baking paper, then place another heavy-based baking tray on top to sandwich it in place. Place in the oven and roast for 12–15 minutes, or until the skin is golden brown, then transfer the skin to a wire rack to cool. Break into small pieces and set aside until needed.

Additional ingredients zest of ½ lemon 125 ml (4 fl oz/½ cup) Aïoli (see Basics, page XX) 60 winter purslane sprigs

To serve

SCORZONERA

Mix the lemon zest together with the aïoli. Set aside. Add a spoonful of aïoli to the centre of each of eight warmed serving plates. Surround the aïoli with pieces of scorzonera and chicken skin and scatter over the winter purslane, then carefully remove the warmed eggs yolks from the dariole moulds with a slotted spoon and lower onto the aïoli. Serve immediately.

1 litre (34 fl oz/4 cups) water juice of 1¼ lemons 16 scorzonera roots 2 garlic cloves, finely sliced 2 thyme sprigs 400 ml (13½ fl oz) olive oil plain (all-purpose) flour, for coating 2 eggs, beaten 100 g (3½ oz/ 2 ⁄3 cup) white sesame seeds 100 g (3½ oz/4 cups) puffed amaranth

Combine the water with the juice of 1 lemon in a bowl. Using a vegetable peeler, peel a scorzonera root and plunge it straight into the acidulated water to avoid discolouring, then repeat with the remaining roots. Once all the roots are peeled, remove the scorzonera from the water and cut into 8-cm (3¼-in) lengths, then add to a vacuum-seal bag together with the garlic, thyme, remaining lemon juice and 300 ml (10½ fl oz) of the olive oil. Seal the bag, removing all the air, and steam at 95°C (200°F) for approximately 20 minutes or until tender. Alternatively, add the scorzonera and oil mixture to a baking tray and cook in a 180°C (200°F) oven for 30 minutes. Drain and pat dry with paper towel. Place the flour, beaten egg, sesame seeds and puffed amaranth in separate shallow bowls. Lightly flour the scorzonera pieces, coat with the egg and then roll in the sesame seeds and puffed amaranth. Heat the remaining 100 ml (3½ fl oz) olive oil in a non-stick frying pan over a medium–high heat. Working in batches, add the scorzonera pieces to the pan and fry until golden brown on all sides. Drain on paper towel and keep warm in a low oven.

F ROM T HE E ARTH 72

Grower

HAYDENDRUCE & ERIKAWATSON H AW K E S BU RY

T ountry Gentleman corn is an heirloom variety developed and introduced to the American market in 1890 by S.D Woodruff & Sons. This ‘shoepeg’ corn has sweet, milky white kernels tightly and unevenly packed in zig zag like patterns. I love the irregular patterns and when picked young this corn is deliciously sweet.—Corn is also referred to as zea-mays or maize and belongs to the Poaceae family of flowering plants known as grasses. The Poaceae is an important plant family that provides many cereal crops such as maize, wheat, rice, barley, oats and millet. Other relatives in this family group include lemongrass, rye, sugarcane and bamboo.—Corn’s genetic lineage can be traced back to Mesoamerica (Central America and Mexico) from a selection of wild grasses called teosintes. It is thought that naturally occurring mutations together with human selection of certain species transformed these ancient varieties of wild grasses into the cultivated plant now called maize or corn. Archaeological evidence shows that maize has been cultivated for some 7000 years.—When growing corn, it is important to remember to plant in groups / blocks rather than single rows. Corn is wind pollinated, so this technique will aid better pollination. Corn prefers full sun and needs a nutrient rich, loamy soil to grow well. In cooler climates corn seeds should be planted once the soil is beginning to warm and there is no danger of frosts. From seed to harvest will be about 90 days.—Corn is a majestic plant to watch grow from the initial shoot to its towering 8-foot height. Watching its tassels sway in the wind and knowing that pollination is underway gives me a sense of anticipation for the ripening cobs beginning to

REGION

form. The joy of picking a ripe cob in the height of summer and peeling back its husk to expose the milky white jewels makes the wait worthwhile.Bea volorepudam, sequi sume omnistis et, inulluptio blaudis doluptat aut ligendiscit destis et assum a dolorporerum illuptatemo blaborrum ipsundi optatem con con prem el il inulpar iostiaero to te pro etur, occatenisquo dipsam es everistis ut pliqui to berovid et qui volla ped ma diti cum fuga. Officid eruptam corestium alit, saperenditio offic tet volendantem autem iunt, exces eossinv elibus volesecum cusaperis qui aut quo te velendae la quam doluptat.— Caborpo rehenisquo dus sed maximo ipsam velibusape none non pa voleni reium ium, netur?—Berum quatisque sa conse landeni minveli berrum de nonsequis sint anis ipiendenit pliquiae nonsedis ipsapel ipiendae officiliqui comnis sandaec eaquia netur maxim verro quiaspelenet la nobis dolupta ssuntet quisimu stibus delenim vercimi, samendus elendici unt quo dolo dolendit que ped utatur aut facidestia idus volorei caboria placesciist, solliae. Ro intionseque sitaquid modit qui utessi coribus est quas aut ad ut faciam dem aut vellece aribusdant landelit odi vendi volorepudi odipis et res rest eturi nim il intia doluptas volorep rendit, coreprate aut que periorio. Ximet ipsam ent.—Veliquasitia cupidel liquae nimusam voluptam quiatis re nis ad molorepe cullecestrum aborpor rumquiducid quo quam idiamus, conempero comnis dernati blantiatur, optatis dis et et enimus sint quis ad quas eum fuga. Inctem quas as deniet, con prae venecatquis sendiorrunt quasper ehenihit et alique plique nobis aborionsed quiatecto bea sit, ipsus et que derum ex explatenis dolesequas eum quatus.

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hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

The Farm Community Emma Lane and Tom Lane

C OV E R

This is the story of a farm built with the involvement of the local community. The Farm at Byron Bay has since become a diverse community of its own, made up of organic farmers, growers, chefs, bakers – all united by the common values of simplicity, sustainability and real food.

DRAF T

The Farm Community is a blueprint for adopting those values and connecting with your own community, no matter whether you’re in the city, the suburbs or the countryside. Alongside stories of The Farm’s community, you will find simple steps to living more sustainably with rewarding projects like making your own compost bucket, companion planting and drying flowers. The book also includes more than fifty recipes collected from across the community, celebrating The Farm’s real food ethos.

Author Details Publication

01 September 2018

Binding

Flexibound

Price

AU$39.99 | NZ$45.00

ISBN

9781743794661

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Non Fic General

Format

270 x 215 mm

Extent

224pp

Illustrations

Full colour throughout

Age Range

Terms

SOR

Emma and Tom Lane once led big-city lives in fast-paced jobs in the advertising and fashion industries. They traded it in to establish The Farm in Byron Bay, to create a different life for themselves and their four children, where they could understand where their food comes from, develop a love of the land and be a part of a real community.

Key Information •

The Farm – while also being a working farm – is one of Byron Bay’s most popular tourist destinations, with hundreds of thousands of visitors each year and over 150 thousand followers across social media channels.

•

Recipes include contributions from Byron Bay institutions such as Three Blue Ducks, Stone & Wood and Brookfarm, as well as simple family dishes from the tables of the Lane family and the rest of The Farm community.

•

Stunning photography transports you to The Farm and the beautiful surrounds of iconic Byron Bay.

•

Emma and Tom are passionate about sharing everything they have learned in their switch to sustainable community living; their story will inspire others to make their own easy changes.

( emma & tom.)

From historic environmental protests such as the Bentley coal-seam gas uprising in our local community to the resurgence of community gardens in urban communities to the current trend in crowdfunding projects, communities have formed to create and sustain a sense of belonging and purpose united by a common goal. We all like to feel part of a community and take in the benefits it provides. In recent years, there has been a movement back towards the value of community – after all, we are ultimately social creatures wired to work as a team. As a society, we are all looking for more meaningful ways to connect and be involved in a greater cause, a project that may improve not just our lives but the lives of our community and the environment in which we live. One of the strongest and most rewarding ways to connect is through the growing and sharing of food. Real food. Thousands of years ago our ancestors knew this but, with the advent of machinery and a decline in organic farming practices in the twentieth century, we began to forget about the importance of growing food as part of a community. The emphasis became about mass production rather than quality, with machinery replacing humans, and synthetic fertilisers, pesticides and genetic modification replacing traditional practices.

But people began to question the potential negative effects these ‘improvements’ were having on our community, socially, politically and environmentally. Fortunately, in recent times there has been a return to traditional organic farming methods. Farmers are consciously choosing to be pesticide free, which is not only improving our environment, but also, importantly, the toxic load on people. Deep down, we all know this is a better way for the sustainable future of our planet. The Farm at Byron Bay is a place where a group of people are working together as a community for a more sustainable future. We want to show that by working as a community, following organic farming principles, we too can enjoy the real food that our ancestors enjoyed. It’s about the joy of simple living. You can taste the difference in every bite. The Farm Community is a book about the power of working in a community of people driven by a similar goal. We explore community through a selection of recipes and ‘how-to’s’ all brought about by the connections we have created on The Farm: a real working farm with sustainable farming practices and a deep passion for real food and wellbeing at its heart.

Something wonderful happens when you work in a community of people pulled together by a common goal. There is a certain misconception around the idea of going it alone and the satisfaction that solo achievements can bring. But many of the world’s greatest achievements have only been accomplished through the help of a community.

Our ethos to ‘grow, feed, educate and give back’ propels us. ‘Grow’ is not just about growing food – it’s about growing a community. ’Feed’ is about feeding our bodies, but also our souls. ‘Educate’ helps us to create a ripple effect around our mission of increasing wellbeing, and we ‘give back’ to the community through social enterprises as well as giving back to the land so that it can continue to nurture future generations. It really is one big cycle of life. Organic farming practices are important to us. Unlike conventional farming practices, we now realise that giving back to the soil and the land and not just taking is paramount. While The Farm is not yet certified organic, we adhere strictly to organic farming principles. This means we are all about soil conservation, composting and farm diversity. All food is grown without the use of synthetic pesticides and fertilisers and our animals do not take antibiotics or hormones. ‘Organic’ is a complete mindset where we recognise that The Farm has its own delicate ecosystem, much like our human bodies. We take a proactive approach to the soil and its fertility, and rely on beneficial insects and natural predators to maintain the delicate ecosystem. While studies so far do not necessarily prove that organic food is any more nutritious than conventionally grown food, eating organic does certainly limit our exposure to pesticides and antibiotic-resistant bugs. The latest research from the British Journal of Nutrition claims that organic foods can boost a person’s antioxidant intake by 40 per cent so this, together with the reduction of pesticides being ingested, must ultimately lead to a healthier life. This principle in itself ties in beautifully with our mission of increasing health and wellbeing from the soil up.

OUR ANIMAL COMMUNITY We have a community of animals at The Farm and these creatures are as important as the people. In the animal ‘Farmily’ we have Bond Brown chickens, English Large Black pigs and a variety of cattle breeds, including Scottish Highlanders, Murray Greys, Black Angus and Herefords. Our philosophy with our animals is to give them an opportunity to live as naturally as nature would allow. Our animals have up to seven times more space to roam compared to the industry standard. All our animals are raised on pasture and are regularly rotated to new pastures to give them a diversity of food. In turn, the animals fertilise the pastures with their droppings to help regenerate the land. In the Farmyard chapter of this book you will get to know our animals in more detail (we have some favourite characters that are not all for eating!) and their dedicated carers. We will explore the importance of good animal husbandry with our leading educators. We will discuss the importance of ‘snout to tail’ eating in today’s society of waste and overconsumption. There are numerous delicious recipes from our farm community and discussions around the importance of pasture raising animals and the effect this has on our own health.

THE FARM’S ETHOS AND ORGANIC PRINCIPLES

Grant.

Josh and Lynette.

Passion Plot at The Farm

Greens from The Farm

Chapter One

The Market Garden

We have known Josh and Lynette for nearly ten years; they have been with us since the beginning of The Farm. The ‘leg up’ they were given at The Farm was invaluable for them in starting their own market garden. Their produce business, Greens from The Farm, now occupies a 1.5-acre plot in the Market Garden at The Farm, and their entire harvest of seasonal produce is sold to the Three Blue Ducks restaurant, The Produce Store and to The Bread Social bakery next door. They also supply sunflowers to the flower nursery during the warmer months. Making a livelihood growing organic produce wasn’t always on the radar for Josh and Lynette. Josh worked at the Retravision store in Byron Bay for ten years, while Lynette was a chef from Sydney with time in the kitchen at Icebergs and Bills. She made the move to Byron Bay, where she met Josh and became head chef at local restaurant Fishheads before setting up her own meal delivery business, Dine at Home. That’s how we met Lynette. She had Josh come on board to help us grow and cook our fresh farm produce from our garden at home in Federal. In

hindsight, this was their trial ground for what was around the corner. When we invited Josh and Lynette to be the first growers to take on their own Market Garden plot at The Farm, they took a leap. They also tied the knot! But there was no time for a honeymoon. One week after their wedding, Josh and Lynette took their first delivery of seedlings and began planting out The Farm. Lynette has always demonstrated such a great work ethic. While we were preoccupied with the logistics of opening of The Farm’s gates, Lynette said, ‘We can’t open a farm without farm produce!’ and set about making that happen. A few years on, they now have two daughters, Lillian and Amelia, who are regular helpers in the Market Garden. During peak times, Josh and Lynette plant between 3000 and 5000 seedlings a fortnight, supplied by local business Seedlings Organic at Tintenbar. They grow salad leaves, herbs, edible flours, garlic, kale, spinach, rainbow chard and Warrigal greens, and this year they are harvesting their first season of brassicas.

Those who have met Grant on duty at The Farm in the Market Garden or on one of his guided Farm tours know that he is as passionate about his canine bestie, Jeta, as he is about his halfacre Market Garden space at The Farm, appropriately named ‘Passion Plot’. Grant’s background is in furniture design and hospitality, but one of his great passions is permaculture design. After 10 years serving food and running his own café in Canberra, his heart wasn’t in hospitality anymore, so he packed his things and headed north for a new direction. Landing in the Northern Rivers, Grant formed friendships with many of the young farmers in the area. These community networks quickly led him to The Farm, where he learned the ropes of small-scale farming firsthand. He is now working hard

to build his produce business, supplying the Three Blue Ducks restaurant and Produce Store, and he is about to take on another local farming aspirant from Mullumbimby to help him manage things. Grant is currently growing bush beans, carrots, beetroot (beets), radish, swedes (rutabaga), parsnip, fennel, purple broccoli and green cabbage. He has grown artichokes, celeriac, chillies, beans, sweet potato and button squash, among other crops. ‘For me The Farm is an important beacon providing people with an example of how we can move forward to a more responsible way of providing food,’ says Grant. ‘It’s great that The Farm provides an opportunity for people like me to take on a passion and benefit the community at the same time.’

HOW TO MAKE

YOUR OWN F L OWER CROWN B Y F L O W E R S AT T H E FA R M

Ros and Elle have kindly spent many an hour over the last three years teaching myself and the girls how to make flower crowns. What a joy to work with fresh flowers and to weave them into something you can wear. There may just be a little forest nymph in us all! W H AT YO U W I LL N E E D

Chapter Three

Flowers and Herbs

dodder vine (ask your florist for this) 12 green floristry wires (6 thin and 6 medium) scissors green, spriggy foliage, such as jasmine, eucalypt or any variety of thryptomene fresh seasonal blooms floristry tape

1 Pull away a nice semi-thick strand of brown dodder vine. Shape into a circle and intertwine to join at the back. Wrap a few lengths of thin floristry wire around the garland to lightly secure. Snip off any strays with your scissors. Now that you have your base, you’re halfway done. 2 Cut some strands of the green jasmine and thread them through the dodder vine, securing with a little piece of thin wire if need be. Repeat with the eucalyptus, thryptomene or whatever spriggy foliage you have, until you have a light covering all the way around. 3

Now it’s time to wire up your blooms. Take one length of medium floristry wire and gently push it through the top of one stem (just under the petals) until 1 cm is poking through. Carefully bend both sides of the wire downwards so they run parallel to the stem. Cut the flower stem nice and short. Starting from the top, wrap the floristry tape tightly around the stem and wire all the way to the bottom. (It helps if you stretch the tape a little as you wrap, so it’s tight.) This step is awesome as it makes the whole garland look polished, and your blooms last longer as you’re sealing the stem with the tape. Repeat for the remaining blooms.

4 Now attach your flowers to the garland. It’s best to start with the biggest bloom – put it at the front or just off centre, and then arrange the other blooms around it. Insert the covered stems into the dodder vine and either wind the stems around the vine, or secure with a small piece of wire if necessary. It doesn’t need to be perfect. It’s all about making a relaxed boho-style crown.

BY EMMA LANE

Wildflower, basil, tomato and buffalo mozzarella salad Serves 4

4 large red beefsteak tomatoes (or any fresh tomatoes you have) 1 bunch basil 3 large balls of mozzarella cheese,approx.

112

Cut the large tomatoes roughly into quarters. Thinly slice a handful of the larger basil leaves. Keep the sweeter, smaller leaves leave whole. Roughly tear the buffalo mozzarella up into smaller pieces. Add the chopped tomatoes, chopped basil, small basil leaves and smaller tomatoes to a bowl. Gently mix together with your hands. Add a decent splash of good-quality olive oil and a good squeeze of lemon juice. Season to taste with salt and pepper, or my favourite, Tridosha Native Spice gourmet salt and pepper. Transfer the salad to a flat serving dish and sprinkle with the edible flowers. My favourites are pansies, lavender and nasturtiums, but you can use any you can get your hands on. Just make sure they have not been sprayed with chemicals.

Flowers and Herbs

Chapter Three

150–200 g (5½–7 oz) each 1handfulofwholecherrytomatoes,yellow varietiesoranysmallervarietiesyoumay have splash of good-quality olive oil a squeeze of lemon juice 1 handful of edible flowers

Basil and tomato are great companion plants, and I always add a little basil to my tomato salads. It’s amazing how nature works – what grows well together often tastes delicious together too.

113

Historically, Indigenous cultures handed down knowledge from generation to generation about the native foods of their land. They were well versed in what the land could provide in terms of native plants for gathering and animals for hunting, as well as the climate patterns and the seasons. Sadly, with the passage of time, this knowledge is being diluted. Like any muscle that is not exercised, the skills necessary to forage in nature’s wild pantry are being lost, particularly to those living in cities away from natural environments. The convenience of grocery stores doesn’t help much either. They make everything that bit more accessible, but not necessarily seasonal, fresh or even as enjoyable and rewarding to eat. Indigenous Australians have a history of being incredible hunter–gatherers, in addition to being stewards of the land. Fortunately for us there are still Aboriginal elders in the community who are teaching their relatives and the wider community about bush foods unique to their land. Here in Byron Bay we have had the fortune of attending dinners organised by the local Boomerang Festival that supports Indigenous arts and tradition. At these dinners, not only have we eaten amazing bush foods integrated with modern cuisine, but we have also learned more about Indigenous culture. These events have highlighted for me the need to respect the land and not take more from it than we need. This is how we work with the land at The Farm. We make sure that we keep the soil healthy so that it can continue to provide highly nutritious food now and for future generations. My grandparents knew the land better than our generation. I remember how they would speak about the first sighting of a particular bud that would presage a certain bird arriving, the little secrets of the seasons and their particular idiosyncrasies. We all have

124

the native landscape

Chapter Four

( emma. )

knowledge of the obvious ones, like the golden-rust colour of leaves marking the start of autumn, but there are a multitude of subtleties that we have lost with the passage of time. The modern-day forager is more attuned to rummaging (alone, in silence) through the supermarket shelves under the blue haze of fluorescent lights. I can almost sense the broccoli grimacing in the over-refrigerated grocery store shelves, looking for a place to hide amongst its droopy neighbours. Even the organic produce can look like its on its last legs, having lost its lustre from weeks of tiresome travel in cold refrigerated planes and transport trucks. If we are what we eat, then it’s no wonder we have a population drowning in fatigue, obesity and anxiety. But it’s not all doom and gloom. There is a definite shift back to appreciating the idea of native foods, and with that, native regeneration. This has also meant a greater awareness of the importance of bees in the natural order of things, in particular their vital role in the food chain.

125

BY THE BREAD SOCIAL

Pumpkin pie Serves 8–10

PAST RY C R U ST

475 g (1 lb 1 oz) plain (all-purpose) flour 5 g (¼ oz) salt 285 g (10 oz) butter (chilled),plus extra,for greasing 70 g (2½ oz) sugar crème fraîche, to serve* roastedpepitas(pumpkinseeds),chopped, to serve

NOTE

Grown here through the warmer months, kent pumpkin (squash) in this recipe is roasted whole, over a few hours, to really sweeten the flesh. It’s a great way to finish a dinner party and although there are a few processes, none are too difficult. The first step is to roast your pumpkin. Set your oven to 180°C (350°F). Cut the pumpkin into large segments, leaving the skin on. Massage the pumpkin with olive oil and season with a generous pinch of salt and cracked pepper. Place the pumpkin on a baking tray in the oven for 30 minutes or until a knife is easily inserted into the largest part. Remove from the oven and let cool. While the pumpkin is cooking you can make the pastry. In a bowl work the flour, salt and butter together with your hands. Crumble and fold the mix together until you get something that resembles sand. Dilute the sugar in 140 ml (4½ fl oz) water and then add this to your crumbed flour and butter. Work these ingredients together with your hands and then gently knead the pastry until it forms a consistent dough piece. You can add a touch more flour if you need to help handle the dough, but do this sparingly. Place the dough in a container with a lid then leave in the fridge to firm for 1 hour. Preheat the oven to 180°C (350°F). When the pumpkin has cooled, remove the skin and place the flesh into a food processer and blend until well puréed. You should have 500 grams of purée. Whisk together the pumpkin, cream, liquor and eggs. Whisk the dry ingredients into the wet mixture and incorporate completely. Taste the mix and adjust any of the spices and salt. Each pumpkin will taste slightly different, so taste to make sure it is where it should be. Take your pastry out of the fridge and place on a flat, floured surface. Roll the pastry to a rough disc approximately 3 mm (¼ in) thick. Grease a 30-cm (12–in) baking tin with butter, drape the pastry over and press the pastry into the tin and cut away any excess. Line the pastry case with a round of baking paper and fill with baking beans or rice to weigh it down and prevent unwanted rising. Bake for 20 minutes, then carefully remove the paper and beans and cook the pastry for 10 minutes more, then remove from the oven and let cool. Turn the oven down to 160°C (320°F). Pour the pumpkin mixture into the cooled tart shell up to ½-cm (¼-in) from the top of the shell and carefully place in the oven. Bake for 40 minutes, turning the pie at the 20-minute mark. When the pie is ready, the centre will still have a little jiggle – similar to a custard tart. Remove from the oven and leave to cool and set for at least 30 minutes. The pie can be cut and served warm at this stage, or you could place the pie in the fridge until completely cool and serve cold. The pie will hold comfortably in the fridge for up to 72 hours. Be aware that the longer the pie is in the fridge, the base will go from crisp to soft. Serve the pie with crème fraîche, chopped roasted pepitas for texture, and a healthy nip of whatever liquor you have used.

Dairy and Bakery

Chapter Six

800 g (1 lb 12 oz) pumpkin (squash) olive oil, for roasting 270 ml (9 fl oz) cream 3 tablespoons liquor (brandy or rum) 180 g (6½ oz) whole pasture-raised eggs 30 g (1 oz) pasture-raised egg yolk 115 g (4 oz) soft brown sugar 1 teaspoon ground cinnamon 1 teaspoon salt ½ teaspoon ground ginger ¼ teaspoon allspice ¼ teaspoon nutmeg ¼ teaspoon fresh cracked pepper ¼ teaspoon ground cloves

We use Cultur’d Handcrafted Dairy crème fraîche.

212

213

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ADVANCE INFORMATION

The 2019 Foodies' Diary Seasonal produce, recipes, festivals and farmers' markets Allan Campion and Michele Curtis

C OV E R

A food-themed diary organised by week, featuring recipes, produce information, drink matches and markets around Australia.

DRAF T

Foodies’ Diary returns in 2019! This stunning diary for food lovers provides inspiration on what to eat and cook based on the best fresh produce available each month of the year. It includes all the features of a good diary as well as beautiful colour photography and illustrations, more than 60 delicious recipes, seasonal food lists, wine matches and a guide to food and wine markets and festivals around Australia.

Author Details Allan Campion and MicheleCurtis live and breathe food. Professional chefs and award-winning food authors, they have been writing about the Australian food scene since the mid 1990s. Cooking and eating seasonally has always been at the heart of what they do. Find Michele at Frankie’s Top Shop, her cafe and food store that specialises in delicious take-home meals – and cakes – in Melbourne’s St Kilda West. Allan is the founder of Melbourne Food Experiences, a specialist in food tours, corporate team-building events, cooking classes, functions and private parties. All are run in partnership with top Melbourne chefs, chocolatiers, bakers, wine experts, restaurants, bars and cooking schools to offer outstanding food and wine experiences.

Publication

01 September 2018

Binding

Flexibound

Price

AU$29.99 | NZ$32.99

ISBN

9781743793879

Key Information

Publisher

Hardie Grant Books

•

Imprint

HG Local

•

Series

• •

Category

Stationery

•

Format

210 x 150 mm

•

Extent

176pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Foodies’ Diary sells well each year and is sought out by foodies across the country. Lush colour photography and illustrations. Simple and delicious recipes feature what’s fresh at the market each month. Handy food hints throughout. A perfect gift for the food lover. Targeted marketing and publicity campaign to food and lifestyle media.

JANUARY

FRUIT apricots, bananas, blackberries, blueberries, boysenberries, cherries, currants, gooseberries, honeydew melons, loganberries, lychees, mangoes, mangosteens, mulberries, nectarines, passionfruit, peaches, pineapples, plums, rambutans, raspberries, rockmelons, strawberries, tamarillos, valencia oranges, watermelons VEGETABLES asparagus, avocados, beans, capsicums, celery, cucumbers, eggplants, lettuces, okra, onions, peas, radishes, squash, sweet corn, tomatoes, zucchini, zucchini flowers

We love this style of soup, where the simplicity of the broth is combined with the silky softness of delicate wontons. A delicious meal on a hot summer’s night.

Prawn wontons in a summer vegetable broth

300 g raw prawns

Remove the tail, shell and veins from the prawns.

2 spring onions, thinly sliced, plus 1 spring onion, dark-green part only, thinly sliced, to garnish

Chop the prawns until very finely minced. In a bowl mix together the prawn, spring onion, ginger, 2 tablespoons soy sauce, chopped coriander and egg white until it is really well combined.

2 teaspoons grated ginger

On a clean work surface, lay 1 wonton wrapper out flat in front of you. Brush two edges of the wonton with water. Place one teaspoon of prawn mixture in the centre of the wrapper.

100 ml soy sauce, plus extra, to taste 1 tablespoon chopped coriander 1 egg white 1 × 100 g packet wonton wrappers 1 litre (4 cups) fish or chicken stock ½ red capsicum, thinly sliced 1 celery stalk, thinly sliced 100 g fresh peas 1 cob of corn, kernels removed 2 cm piece fresh ginger, thinly sliced

Fold each wonton in half, press edges together and hold firmly to seal. Repeat until all the mince mixture is used (approximately 30 wontons). In a large saucepan bring the stock and 1 litre (4 cups) of water to the boil, then reduce to a simmer. Add 3 tablespoons of soy sauce and the capsicum, celery, peas, corn and ginger. Simmer gently for 5 minutes. Carefully add the wontons to the simmering stock and cook for a further 9–10 minutes. Season to taste with soy sauce and serve with the sliced spring onion on top. Serves 4 SEMILLON AND SAUVIGNON BLANC BLEND

The term ‘summer is a glass’ could have been created with semillon and sauvignon blanc in mind. This classic blend uses the gentle, mellow flavour of semillon to counter the blast of intense flavours typically present in sauvignon blanc. Pale-green in the glass, with beautiful apple and stone-fruit flavours, it’s a great example of perfect balance in winemaking.

There are many options of this blend from across Australia. Well established is the Evans & Tate Classic Semillon Sauvignon Blanc: it’s the go-to classic and super affordable standard from Margaret River in WA. Other excellent options made across the country include wines from Wolf Blass, Hardys, Lindeman’s, Fifth Leg, Vasse Felix, MadFish and Brokenwood.

JANUARY 2019

WEEK 04

JANUARY 2019

21 monday

25 friday

22 tuesday

26 saturday

23 wednesday

27 sunday

Robbie Burns Day

Australia Day

BERRY CHEESECAKE SLICE

24 thursday

‘Try a gluten-free base for this recipe. Soak 8–10 pitted dates in boiling water, then drain and place in food processor with 200 g (2 cups) ground almonds, 60 ml (¼ cup) melted coconut oil, and an optional 1–2 tbsps agave nectar. Process until combined and press into the bottom of the greased tart tin.’

Place 150 g digestive or granita biscuits in food processor and whiz to form small crumbs. Add 60 g melted butter and process briefly. Press biscuit mix into the bottom of a lined brownie tin and place in refrigerator to set for at least 20 minutes. Beat 500 g soft cream cheese and 150 g caster sugar until well softened and creamy. Bring 125 ml (½ cup) lemon juice to boil, add 2 × 5 g gelatine leaves and stir until dissolved. Add 125 ml (½ cup) cream and zest of 2 lemons and stir until well combined. Stir lemon mixture into cream cheese until combined. Pour on top of biscuit base, top with your choice of 500 g berries (sliced strawberries, raspberries, blackberries or blueberries) and chill until set. Remove from tin, cut in half lengthways and cut each slice into 3 cm slices to serve. Makes 10 slices.

JANUARY 2019

WEEK 05

FEBRUARY 2019

28 monday

01 friday

29 tuesday

02 saturday

30 wednesday

03 sunday

LYCHEE & STRAWBERRY PAVLOVA

31 thursday ‘Always use a scrupulously clean bowl for beating egg whites. Any speck of grease or dirt and the whites won’t whip correctly.’

Preheat oven to 180°C. Beat 6 egg whites until stiff peaks form. Add 440 g caster sugar, one-third at a time, allowing each third to be well incorporated so you end up with a thick, glossy meringue. Fold through 1 tsp vanilla extract, 1 tbsp cornflour and 2 tsps white vinegar. Either spoon the mixture into greased and lined 23 cm springform cake tin or spread in a thick circle on a sheet of baking paper on a tray. Place in preheated oven, lower the temperature to 120°C and bake for 45 minutes. Turn the oven off, leaving pavlova to cool inside oven. Place cooked pavlova on a serving platter and cover with whipped cream. Scatter 200 g sliced strawberries and 200 g lychee halves on top. Serves 8–10.

FEBRUARY

FRUIT bananas, blackberries, blueberries, boysenberries, figs, grapes, guavas, honeydew melons, kiwi fruit, loganberries, lychees, mangoes, mangosteens, nectarines, passionfruit, peaches, pears (red sensation, williams), plums, rambutans, raspberries, rhubarb, rockmelons, strawberries, tamarillos, valencia oranges, watermelons VEGETABLES avocados, beans, borlotti beans, capsicums, celery, chillies, cucumbers, daikon, eggplants, fennel, leeks, lettuces, okra, onions, peas, radishes, squash, sweet corn, tomatoes, zucchini, zucchini flowers

Chicken wings are the perfect for this recipe as they cook quickly on the barbecue, they adore a sticky marinade and are loved by everyone. Especially with noodles!

Chilli jam–glazed chicken wings with stir-fried noodles

PINOT NOIR

Barbecue meats and pinot noir are a classic food and wine match. Pinot typically has a beautiful bouquet of rich cherries and berries with soft, gentle tannins. It’s gentle, delicious and oh-so-easy to enjoy. This month’s chicken wing recipe, with lots of fabulous sweet spices and a kick of fresh chilli, is a great match with pinot. Pinot from the Yarra Valley region should be at the top of your list here, with excellent wines available from many local producers. These cool climate wines tend to be earthy, savoury and beautifully structured. Look for excellent pinot from wineries such as Mt Duneed Estate, followed closely by Yering Station, St Huberts, Coldstream Hills and Oakridge.

125 ml (½ cup) chilli jam 3 small red chillies, deseeded and finely diced ½ teaspoon salt 1 teaspoon caster sugar 80 ml (¹∕³ cup) olive oil 1 kg chicken wings 375 g hokkien noodles oil, for cooking 2 garlic cloves, crushed 1 teaspoon grated ginger ½ capsicum, finely diced 1 carrot, peeled and thinly sliced 4 broccoli florets, chopped 90 g sugar-snap peas ¼ Chinese cabbage, thinly sliced 4 spring onions, thinly sliced soy sauce to taste fresh coriander leaves, to garnish

Stir together the chilli jam, 2 of the diced chillies, salt, sugar and olive oil in a large bowl. Add the chicken wings and mix really well. Leave to marinate for 1–2 hours. Place the chicken on an oiled barbecue grill over a low heat. Cook for 40 minutes, turning often. Pour boiling water over the noodles and set aside to soften. Place the wok on a medium heat. Add a splash of oil, then garlic, ginger and remaining chilli, and cook briefly, stirring frequently, until fragrant. Add the capsicum, carrot, broccoli and sugar-snap peas and cook briefly, tossing occasionally. Add the Chinese cabbage, stir briefly, then add a splash of water. Cover the wok with a lid and cook for 2–3 minutes, stirring once or twice. Add more water if necessary to prevent the vegetables from catching. Drain the noodles and add to the wok with the spring onions and soy sauce to taste. Top the noodles with coriander leaves and serve alongside the chicken wings. Serves 4

MARCH

FRUIT apples (gala, jonathan), bananas, feijoas, figs, grapes, guavas, honeydew melons, kiwi fruit, lemons, limes, mangoes, mangosteens, nectarines, nuts (almonds, chestnuts, hazelnuts, pistachios, walnuts), papayas, passionfruit, peaches, pears (beurre bosc, nashi, packham, red sensation, williams), persimmons, plums, pomegranates, rambutans, raspberries, rhubarb, rockmelons, strawberries, tamarillos, valencia oranges VEGETABLES asian greens, avocados, beans, borlotti beans, cabbage, capsicums, celery, chillies, cucumbers, daikon, eggplants, fennel, leeks, lettuces, okra, olives, onions, peas, potatoes, pumpkins, shallots, silverbeet, spinach, squash, sweet corn, sweet potatoes, tomatoes, zucchini

Take the best local lamb and combine with beautiful lemons and fragrant herbs for this wonderful autumn barbecue. Perfect with your favourite roast potatoes and a simple salad.

Lemon-herb barbecued lamb with pesto

80 ml (¹∕³ cup) olive oil

Mix together the oil, lemon juice, chopped garlic and herbs, and season with salt and freshly ground black pepper. Place the lamb in a deep baking tray. Rub the marinade all over the lamb and refrigerate for a minimum of 1 hour or overnight, if time allows.

80 ml (¹∕³ cup) lemon juice 3 garlic cloves, chopped, plus 1 garlic clove, peeled 1 cup chopped fresh herbs (aim for a mix of basil, oregano and parsley) 1 leg of lamb, boned and pressed flat (often labelled as butterflied) ½ cup bunch basil leaves ½ cup parsley leaves ½ cup mint leaves 160 ml extra-virgin olive oil 1–2 tablespoons grated Parmigiano Reggiano

Place the lamb on a barbecue plate on a medium heat. Cook for 10 minutes, rotating once. Reduce the heat to low and turn the lamb over. Cover and cook for 10 minutes. Remove the cover, rotate and cook for a further 10 minutes. Check the lamb is cooked to your desired level. 30–40 minutes is usually about right. When it’s ready, rest the meat for 10 minutes. Place the remaining garlic clove, basil, parsley, mint and olive oil in a food processor and purée until smooth. Spoon into a bowl and stir in the grated parmesan. Season well with salt and freshly ground black pepper. The herb pesto should have a drizzling consistency. Cut the lamb into thick slices and place on a large platter. Drizzle the herb pesto over the lamb, or serve it on the side. Serves 6–8

GRENACHE

Grenache is the obvious drink choice when you’re cooking lamb on the barbecue. This wine typically has a generous and complex combination of rich, ripe plum and intense berry flavours with plenty of spice and pepper to round it out. It’s surprising that grenache is not more popular, as it’s like an uber-friendly shiraz. A lot of Aussie-grown grenache ends up in blends and there are amazing local wines of this style available. However if you are keen to try a straight grenache then you can’t go past classic Yalumba Old Bush Vine Grenache and the Bethany Old Vine grenache, both made from Barossa Valley fruit. Chapel Hill in McLaren Vale also make a delicious grenache. These wines are worth searching for as they match this month’s lamb dish beautifully.

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

The Making of Donald Trump David Cay Johnston

C OV E R

The New York Times bestseller that brought Trump's long history of racism, mafia ties, and shady business dealings into the limelight. Now with a new introduction and epilogue.

DRAF T

Pulitzer Prize-winning investigative journalist David Cay Johnston, who had spent thirty years chronicling Donald Trump for the New York Times and other leading newspapers, takes readers from the origins of the Trump family fortune – his grandfather's Yukon bordellos during the Gold Rush – to his tumultuous gambling and real estate dealings in New York and Atlantic City, all the way to his election as president of the United States, giving us a deeply researched and shockingly full picture of one of the most controversial figures of our time. "Johnston has given us this year's must-read Trump book." — Lawrence O'Donnell, host of MSNBC's The Last Word with Lawrence

O'Donnell "Provides useful, vigorously reported overviews of Mr. Trump’s life and career ... Mr. Johnston, who has followed the real estate impresario for nearly three decades, offers a searing indictment of his business practices and creative accounting."—Michiko Kakutani,

The New York Times "Johnston devastatingly covers ground he broke open as a reporter on the Trump beat in Philadelphia and at The New York Times ... The best of investigative reporting is brought to bear on a man who could potentially lead the free world."—USA Today

Publication

02 July 2018

Binding

Paperback

Price

AU$19.99 | NZ$22.99

ISBN

9781743794920

Publisher

Hardie Grant Books

Author Details

Imprint

HG Local

Series

Category

Non Fic General

David Cay Johnston is an investigative journalist and winner of a 2001 Pulitzer Prize for journalism. A long-time reporter for the New York Times and the former president of the Investigative Reporters & Editors (IRE), he is also the author of several New York Times bestsellers, including Perfectly Legal and Free Lunch. He has won the IRE Medal and a George Polk Award for his investigative reporting, and is a columnist for The Daily Beast, National Memo and USA Today. Johnston teaches at Syracuse University College of Law and lives

Format

198 x 128 mm

Extent

288pp

Illustrations

Text only

Age Range

Terms

SOR

AVAILABLE JULY 2018

"Carefully fleshes out the details of Trump's known biography ... with solid documentation."—Tampa Bay Times "Johnston's case is unassailable and eye-opening." —The Nation

in Rochester, New York.

Key Information • • • •

Author David Cay Johnston has chronicled Trump's life for close to three decades and knows the real Trump. Intensely researched book by Pulitzer prize–winning journalist, David Cay Johnston. Love him or hate him, Trump’s massive influence is undeniable. A media hit with publicity on release including: national TV interviews with ABC Breakfast; national TV interviews with Sky News’ The Bolt Report; national print extract in Australian Financial Review and reviews in The Age, The Sydney Morning Herald and The Adelaide Advertiser.

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Yes We (Still) Can Politics in the age of Obama, Twitter and Trump Dan Pfeiffer

C OV E R

From Obama's former communications director and current co-host of Pod Save America comes an entertaining and enlightening account of how politics, the media, and the internet changed during the Obama presidency and how to forge a path forward in the Trump era.

DRAF T

The Decade of Obama (2007-2017) was one of massive change that rewrote the rules of politics in ways we are only now beginning to understand (which is why we all got 2016 wrong). Yes We (Still) Can looks at how Obama navigated the forces that allowed Trump to win the White House to become one of the most consequential presidents in American history, and how those on the left can come out on top, both in the US and globally. Pfeiffer, one of Barack Obama's longest serving advisors, tells never-before-told stories from Obama's presidential campaigns to his time in the White House, providing readers with an in-depth, behind the-scenes look at life on the front lines of politics. But this is more than a political memoir – it's also a sorely needed blueprint for progressives in the Trump era. As many look for a way through the general apathy and populism of the post-Trump/Brexit world, Yes We (Still) Can is an essential insider's take on the crazy politics of our time.

Publication

01 August 2018

Binding

Paperback

Author Details

Price

AU$29.99 | NZ $32.99

ISBN

9781743795033

Dan Pfeiffer is a co-host of the popular political podcastPod Save America . One of Barack Obama's longest serving advisors, he was White House Director of Communications under President Obama (2009-2013) and Senior Adviser to the President (2013-2015).

Publisher

Hardie Grant Books

Imprint

HG Local

Series

•

After the book was announced in February this year the title shot into the #15 position on Amazon US.

Category

Current Affairs

•

Dan has 443K followers on Twitter, his primary platform: @danpfeiffer.

Format

234 x 153 mm

•

Extent

304 pp

Pod Save America, the podcast Dan hosts with former White House staffers Jon Favreau, Jon Lovett and Tommy Vietor, the 'nobullshit podcast for people not yet ready to give up or go insane', and averages more than 1.5 million listeners per episode.

Illustrations

•

Hear Dan talking about the book here: http://bit.ly/2IFVeSW

Age Range

•

Terms

SOR

Yes We (Still) Can taps into a growing demand in Australia and across the world for alternatives to the status quo and new ways of thinking about the world - witness the popularity of books such asUtopia For Realists and those by Thomas Piketty.

•

Feeds an ongoing interest in American politics and political memoir in Australia, alongside books likeWho Thought This Was a Good Idea? and James Comey's forthcoming A Higher Loyalty , alongside the more obvious blockbusters like Fire and Fury and What Happened .

AVAILABLE AUGUST 2018

Key Information

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Be Dazzling Simple Projects to Make Your Wardrobe Sparkle Rachel Burke Maximum cuteness for minimum effort: simple projects with sparkle and flair from super crafter Rachel Burke. You’re one glittery pompom away from having a better day! Inject some colour and fun into your life with Rachel Burke’s super-cute craft projects. Rachel, of Daphne and Daisy fame, is regularly asked how she makes her amazing bespoke fashions. Here she teaches you how to do it all: flowers, tinsel, gems, pompoms and bedazzling galore! These projects are easy too – no sewing or knitting skills required. Teaching you how to achieve maximum cuteness for minimum effort, Be Dazzling brings a welcome splash of razzle-dazzle to daily life. Publication

01 September 2018

Binding

Hardback

Price

AU$19.99 | NZ$22.99

ISBN

9781743794159

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Craft/DIY

Format

180 x 180 mm

Extent

112pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Chapters are: · Gems (e.g. party socks, bedazzled collars). · Tinsel (e.g. the golden shrug, rainbow jacket). · Lovely legs (e.g. confetti tights, flower tights). · Pomspiration (e.g. tote bag, necklace, party earrings). · Flower power (e.g. headphones, flower crown, brooch). More than half of the projects are exclusive to the book (both brand new items and new designs).

Author Details Rachel Burke is the author of Daphne and Daisy (Hardie Grant Books, October 2017) and a crafter, blogger and artist based in Brisbane, Australia. She is a regular contributor to frankie magazine, and her freelance clients have included UNIQLO, GOMA, Etsy, the QLD Ballet, Splendour in The Grass, and Bonds. Follow her on Instagram @imakestagram or @apomogy, or read more on her website imakeyouwearit.com.

Key Information • •

Author Rachel Burke has more than 35,000 followers on Instagram @imakestagram (and more than 7000 @apomogy). Easy craft projects that anyone can make.

Contents 4

Introduction 8

Gem for joy 29

Tinsel town 54

Lovely legs 62

Pomspiration 84

Flower power 109

Thank you About Rachel Burke

Introduction Ever since I was little, I’ve had the urge to dunk myself in glitter. One of my earliest memories is of me stuffing (to the brim!) the pockets of my pre-prep art smock with sequins, gems and pipe cleaners, which I was gently asked to remove before leaving class that day. Like a magpie, I would collect shiny things and hide them away, constantly curating my own personal treasure chest. These treasures have always been the same things – gems, sequins, beads … and POMPOMS! What started as a juvenile appreciation for these materials has grown into a constant, unwavering desire to adorn myself and others in these things that bring me so much joy. For me, more is always more! I have never been one for minimalism, embracing instead a style that isn’t afraid to surprise and is always ready to dazzle. The rush that comes from stepping into a room while clad in a surprising and unique outfit is something I have come to cherish – and it’s an experience I’m excited to share with you all! Understated is overrated. MORE IS MORE. Be Dazzling.

4 Be Dazzling

Tools and materials

ACRYLIC POMPOMS

RIBBON

PIPE CLEANERS

SEQUINS

FUSE BEADS FAKE PEARLS

FAKE GEMS WASHI MASKING TAPE

FAKE FLOWERS HOT GLUE GUN

TEXTAS OR OTHER PERMANENT MARKERS

SHARP SCI S S O R S

COLOURED CARD PAPER (CUPCAKE) CASES

HANDMADE POMPOMS

WO OL Y A R N

TINSEL

Bedazzled collar Have a few old collared shirts lying about? Need to add some fun to your neckline? Well, get out the hot glue gun and transform a humble collar into a dazzling work of art. Wear it over the collar of your favourite shirt, tee, or on its own as a fabulous neckpiece!

YOU WILL NEED • 1 old collared shirt • scissors • hot glue gun • enough gems, fuse beads and sequins to cover your collar, in a variety of colours and sizes

22 Be Dazzling

Gem earrings

HOW TO: BEDAZZLED COLLAR

Unbutton the shirt and cut the collar off just under the neck seam. Make sure you cut underneath the top button panel so the collar can still be buttoned up when you’re done.

Glue your gems, fuse beads and sequins onto the outside of the collar. Place them so they’re facing in all different directions, making sure they’re quite close together so the finished collar is entirely encrusted in bedazzlement. Don’t be afraid to layer as you go!

These earrings never fail to brighten up an outfit, so I prefer to call them ‘cheerings’! I like this colour combo, but feel free to branch out and experiment with others.

YOU WILL NEED • two 20 cm (8 in) lengths of floristry wire (about 1 mm thick) • 2 earring hooks • wire cutter • hot glue gun • 14 teardrop-shaped crystal gems • 12 fake pearls • 14 small circular green gems • about 30 large circular blue gems

24 Be Dazzling

Gem for joy 25

Tinsel dress How can you resist the lure of being decked out entirely in tinsel? The answer is that you can’t. You simply can’t, so don’t fight it. Get ready to upcycle an old frock and turn it into a fabulous glitter ball!

YOU WILL NEED • about 10 m (33 ft) of tinsel lametta strips in a variety of colours • tape measure • scissors • 1 old dress (ideally cotton or woven) • hot glue gun

38 Be Dazzling

HOW TO: TINSEL DRESS

Rainbow tinsel jacket

Cut your tinsel strips into 20 cm (8 in) pieces. This will make them more manageable to attach to your garment.

Lay your dress out flat. Squeeze a line of glue onto the back of a tinsel strip and attach it 20 cm (8 in) above the hemline (bottom edge) – you want to make sure the tinsel overhangs by at least 3 cm (1 1/4 in). Continue gluing strips of tinsel in a line around the garment, alternating colours as you go.

Measure 20 cm (8 in) up from the first line of tinsel and repeat step 2, creating another wraparound layer. Continue gluing on layers of tinsel until you get to the neckline.

There is nothing quite like taking an old, forgotten garment and turning it into a show-stopping piece that you will want to wear again and again. Enjoy the sensation of feeling like a human rainbow!

YOU WILL NEED • 1 old blazer or denim jacket

Glue strips of tinsel to the upper half of your dress, across the shoulder seams, collar and the upper back.

For maximum impact, glue some extra tinsel at the top of the shoulders and over any lametta strip edges that might be peeking out from the design.

40 Be Dazzling

• scissors • about 5 m (16 ft) of tinsel lametta strips in a variety of colours • hot glue gun

Tinsel town 41

Pomspiration

Making tips • The bigger your pompom template is, the bigger your finished pompom will be. I like to make my pompoms in three general sizes: large (tennis ball-sized); medium (lime-sized); and small (golf ball-sized). My pompom template is 12 cm (4 3/4 in) in diameter, which makes a medium-sized pompom. • The more wool yarn you use while wrapping your pompom, the denser and more lush it will be. • If you want to speed up the process of making your pompom, you can split a ball of wool and wind multiple pieces of wool at a time. • Don’t be afraid to use lots of different wool colours in your pompom. Creating multicoloured poms is as easy as SNIPping and STARTing a new colour. • The more wool you trim off your finished pompom, the plusher it will be. If you don’t trim it, it will be shaggy. Choose your own adventure here! You can use the offcuts from trimming your pompoms for other fun projects like collaging, sewing them onto the hemline of a jacket, or filling up jars with them to create colourful ornaments.

Pomspiration 63

Making the perfect pompom, Rachel Burke-style

YOU WILL NEED

1 CREATE A TEMPLATE

2 SPLIT THE WOOL

3 WIND THE WOOL

4 CUT AND TIE THE WOOL

5 TRIM YOUR POMPOM

• 1 sheet of card

Fold a piece of card in half, then sketch a circle onto it that’s 12 cm (4 3/4 in) in diameter. Use the bottom of a can or glass to trace your circle if freehand is a little daunting. Cut out the circle (you’ll end up with two) and stack them. Sketch a 3 cm (1 1/4 in)-wide keyhole onto your template – the top half of the keyhole should be at the centre, with the wide bottom half trailing off one edge – and cut it out. Your finished template should look like a doughnut with a bitesized slice missing.

Split a ball of wool yarn into two balls. Winding with multiple strands of wool at a time will make your pompom come together SO much more quickly than if you were working with one strand. Using your finger, hold the end of the wool down at the centre of your template (the unbitten part of the doughnut) and start winding the wool around, under and over through the keyhole.

Keep winding. If you want to change colours, just snip off the wool you’re working with and start again with a new colour. As you wind, make sure to leave a 1–2 cm (1/2–3/4 in) gap at each of the template’s ends. Your pompom is ready to progress to the next phase when your template is bursting with wool . . . or, for us visual folks, when it looks like a little croissant.

Take your scissors and cut through your wool croissant along the outer edge of the template. I find this step easier when I press down with the flat of my hand. Once your strands are cut, take a long, doubled-over strand of wool and work it between the template’s two layers until you reach the inner, uncut portion of wool. Pull the two ends of the strand around until they extend out of the keyhole. Tie it tightly in a knot, at which point the pompom will fluff up nicely. Pull out your template.

Trim off as much or as little wool as you like. I like to trim off a lot, as I find this gives me a really dense, plush-looking pompom. The more you make, the more you will find your style!

• measuring tape • Texta or other permanent marker • scissors • 1 ball of wool yarn (or multiple small balls of various colours)

Pomspiration 65

Pompom tote bag I prefer to have pompoms with me at all times, and having them attached to my bag makes this goal extra easy to achieve. Mixing and matching a variety of different colours will really make your bag pop!

YOU WILL NEED • 1 old wicker bag or basket • hot glue gun • at least 9 large handmade multi- and solid-coloured pompoms • 1 yarn needle • two 20 cm (8 in) pieces of wool yarn

72 Be Dazzling

Pompom head-pièce de résistance

HOW TO: POMPOM TOTE BAG

Glue seven pompoms to the outside of your wicker bag, spreading them out neatly in whatever arrangement you like.

Thread your yarn needle with one of the pieces of wool, tying a knot at the end. Pierce the centre of a leftover pompom and thread it through, stopping when the knot is flush with the pompom’s edge. Remove the needle and tie a knot at the long end of the string. Repeat this step with your remaining pompom.

Tie the two loose pompoms you just threaded onto one of the bag’s handles.

I like to think of a pompom headband as being like a cake topper: it’s a festive decoration for my head! Tip: if you feel like your headpiece is a little bit heavy, use some bobby pins to secure the card panel to your hair.

YOU WILL NEED • 1 sheet of coloured card • Texta or other permanent marker • scissors • hot glue gun • 1 headband • at least 9 large and medium handmade pompoms • a handful of small and medium acrylic pompoms

74 Be Dazzling

Pomspiration 75

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

ALSO BY RACHEL BURKE

Price

AU$19.99 | NZ$22.99

ISBN

9781743793169

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Footy’s Revolution Elliot Cartledge Footy's Revolution brings together footy’s changes, controversies, champions, highs and lows as it has hurtled into the twenty-first century.

C OV E R

From humble beginnings, Australian rules football is now played in supersized stadia from Brisbane to Perth, Sydney to Adelaide, with Melbourne steadfastly clinging to its ‘spiritual home’ status. AFL has become a genuine national force, with round-the-clock news and opinions, and spectators watching every move, both on and off the field.

DRAF T

As the code shook off its VFL suburban shackles, sponsorship flooded in, old grounds were swept aside, themed rounds became the norm, Indigenous players rose in prominence and women’s footy came to the fore. And many of the original Victorian clubs faced a precarious future as the game was ruthlessly rationalised, nationalised and marketed to a new generation. From night football to drug scandals, salary caps, ‘franchise’ teams and media proliferation, it has not been an easy contest, while some of the game’s biggest stars – Lockett, Ablett, Carey, Hird, Goodes, Dangerfield and Franklin – have strutted the national stage, garnering admiration and controversy in equal measures.

Footy's Revolution is packed with overviews, snapshots and first-hand accounts from coaches, players and commentators on the AFL's remarkable ascent.

Publication

01 September 2018

Binding

Paperback

Price

AU$29.99 | NZ$32.99

ISBN

9781743794340

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Sport & Fitness

•

Australian rules football is arguably the nation's favourite game, with over 3.5 million viewers tuning in for the 2017 AFL Grand Final.

Format

234 x 153 mm

•

Go inside the multimillion dollar operation that is the Australian Football League.

Extent

304pp

•

Cartledge explores the issues of individual clubs, including all the major controversies and battles for financial stability – and survival.

Illustrations

16 pp colour picture section

•

Hear from those who at the forefront, including coaches, players and commentators.

Age Range

•

Publishing in time for the AFL 2018 Grand Final and Father's Day.

Terms

SOR

Author Details Elliot Cartledge is a freelance writer, editor and author of two books books on AFL,The Hafey Years (2011) and Footy’s Glory Days (2013), as well as the co-author ofChasing Shadows: The Life and Death of Peter Roebuck (2015). He has played in and coached sporting teams on four different continents. Elliot lives in Melbourne, Australia.

Key Information

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

ALSO BY ELLIOT CARTLEDGE

Price

AU$24.99 | NZ$29.99

ISBN

9781743793497

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

1918: How the First World War Was Won Gen. Julian Thompson Produced in association with Imperial War Museums, and illustrated beautifully with contemporary photographs and full-colour maps throughout, 1918: How the First World War Was Won tells the story of the final year of the war, and the allies' ultimate victory.

DRAF T

C OV E R

The war in 1918 changed character radically, and nowhere more so than on the Western Front. Over three years of stalemate, what had effectively become siege warfare conducted along a line of trenches from Switzerland to the sea was ‘unlocked’ by the German March 1918 offensive. Suddenly it was a war of movement again for the first time since November 1914. After some desperate fighting the Allies stemmed the tide of the German advance, and began the counter-offensive. 1918: How the First World War Was Won gives the detailed account of the final year of the First World War. Every battle is examined and retold from a new, refreshing perspective – it wasn’t just the British forces on the final push – they were accompanied by new American troops, Canadian reinforcements, and masterminded by the tactical command of French General Ferdinand Foch. This new, incredibly illustrated book tells the story of those final violent pushes to the end of the war in 1918, and is a must for any interested in the subject.

Publication

01 September 2018

Author Details

Binding

Hardback

Price

AU$35.00 | NZ$39.99

ISBN

9781743794890

Major General Julian Thompson served in the Royal Marines for 34 years. During the Falklands War of 1982 he commanded the 3rd Commando Brigade of three Royal Marine Commandos and two battalions of the Parachute Regiment. He is now a visiting professor at the Department of War Studies at King’s College, London. He regularly appears on television as an authority on military history. He other books include Imperial War Museum’s The Somme and Verdun: 1916 Remembered, The Second World War In 100 Objects and The

Publisher

Hardie Grant Books

Imprint

HG Local Buy Ins

Series

Category

Military/War

•

Published to coincide with the 100th anniversary of the end of the First World War, the rarely told story of its final, pivotal year.

Format

•

Extent

224pp

Provides insight into, and analysis of, all aspects of the war showing how this long thought of stalemate was in fact a strong victory for the Allied powers.

Illustrations

Approx. 180 colour artworks

•

Age Range

A finely illustrated journey through every conflict in 1918, as well as an examination of many of the repercussions of the Great War after 11 November 1918.

Terms

SOR

•

This book is truly international in approach, looking at the impact of all Allied powers under the brilliant leadership of the French General Ferdinand Foch.

Gallipoli Experience.

Key Information

PART 4

OVERTURE TO CHANGING FORTUNES

NEW BRITISH TACTICS THE GREAT BATTLES THAT LAY AHEAD FOLLOWING THE STEMMING OF THE GERMAN OFFENSIVE WERE TO SEE THE BRITISH (INCLUDING OF COURSE THE AUSTRALIANS, NEW ZEALANDERS AND CANADIANS) PUTTING TO GOOD USE THE TACTICAL LESSONS THEY HAD LEARNED IN THE PRECEDING YEARS OF THE WAR.

he first involved changes in the techniques for artillery, which meant that guns could now hit targets picked from the map or air photographs, without preliminary ranging, which gave warning of an impending attack. More accurate survey combined

Previous page: Gun-carrying

tank.

Left: ???

with air photography provided the exact location of enemy positions. Accurate counter-battery fire was made possible by sound ranging: a line of microphones picked up the sound of enemy guns and pinpointed their position. Other factors that contributed to greater

Above: An Australian infantry platoon of the 29th Battalion being briefed by their platoon commander, Lieutenant Rupert Downs MC. It is only sixteen strong instead of thirty or more, companies often went into battle only fifty strong instead of over one hundred, and battalions around three hundred. However the firepower of an Australian (and British, Canadian and New Zealand platoon), even at this reduced strength was still greater than that of a platoon in the first three years of the war thanks to Lewis Guns (three in this platoon), and grenade launchers.

NEW BRITISH TACTICS 91

were laboriously moved forward. This allowed the enemy time to bring up reserves to mount counter-attacks and to improve their defences. As well as providing up to date information on enemy positions with air photographs, the newly formed Royal Air Force (established on 1 April 1918) supported the army by bombing and strafing enemy positions, again rudimentary by later standards, but valuable none the less. Aircraft were also used to drop ammunition to forward troops. To begin with the drops were inaccurate but improved with practice. Aircraft were also used to fly back and forth over a sector in which formations were moving up to the line, prior to an assault, to cover the noise of tanks, artillery and their ammunition limbers and wagons.

Below: Supply tank.

Above: Whippet Tank.

accuracy were an understanding of how a shell was affected by barrel wear, air pressure and high altitude wind. Meteorological messages were sent to gun positions every four hours giving wind speed, direction and temperature at various altitudes. So long preliminary barrages preceding an attack, some lasting for days, giving ample warning of the place of an impending attack, were things of the past. Now, a massive weight of fire would be brought down for a few minutes to drive defenders below ground. Next a creeping barrage would be fired, moving forward in stages, followed closely by the infantry – “leaning on the barrage” as it was called at the time. When the dazed defenders emerged, the infantry was on them with rifle, bayonet and grenade, before they had time to man their weapons. Tanks had also improved since the earlier types used on the Somme in 1916, and at Cambrai in 1917. The new Mk V was still slow by Second World War standards, top speed on roads 4.6 miles an hour, a fast walking pace – much slower across country, so effectively a mobile pillbox. But it was simpler to drive requiring one driver compared with four in earlier Marks. Some tanks were

PART 4: OVERTURE TO CHANGING FORTUNES

fitted with a bell inside connected to a wire pull outside. This enabled infantry to attract the attention of the commander, who could open a side hatch and talk to them enabling better co-operation between armour and infantry; an improvement on banging on the side of the tank with a rifle butt. In addition the British now had a medium tank, the Medium Mk A, rather misleadingly dubbed the Whippet; weighing fourteen tons, with a road speed of 8.3 mph, it hardly lived up to its canine name. But with four Hotchkiss machine-guns it was a valuable addition to the British capability. In addition the British had introduced the concept of supply tanks and gun carrying tanks. The supply tank, as the name implies, was designed to bring forward supplies and principally artillery ammunition over muddy, rough ground full of shell holes. Similarly gun carrying tanks carried artillery pieces forward – the gun was not fired from the tank. These tracked vehicles enabled the momentum of an advance to be maintained. Until their introduction, after each phase of an attack, when the advance had reached the limit of the supporting artillery, there had been long pauses while guns and ammunition

The infantry were trained and practised in flexible tactics. Advancing in rigid lines was out. Now infantrymen advanced in “blobs”, small groups of men, alternately moving and covering the other “blob”, in what became known as fire and movement: one blob moving, another covering it with fire. The light machine gun, the Lewis gun, provided far greater firepower than a bolt-operated, single-shot rifle, and was invaluable for these new tactics. In addition, the infantry now had its own “mini” artillery in the form of a grenade launcher. This fitted on the muzzle of a rifle and, using a special cartridge, would project a grenade far further than a man could throw it. Soldiers were taught that if held up by a pill box or strongpoint, or sometimes just a group of defenders in a shell hole, one blob was to go to

ground and return fire with Lewis gun rifles and grenade launcher, while others worked round to a flank. Trench mortars and Vickers machine guns also fired in support of the infantry. All these innovations, and the way that artillery, infantry, tanks and air were orchestrated meant that the British army was now fighting what todayâ&#x20AC;&#x2122;s soldiers call â&#x20AC;&#x153;an all arms battleâ&#x20AC;?, rudimentary at first, but improving

Below: Supply tank.

rapidly with practice. The biggest limitation was the absence of portable battlefield radios; these would not come until the Second World War. Despite this drawback, the British Army by mid-1918 had become the best-led and best-trained army in its long history. It was about to put this training and experience into effect in a series of great successful battles, each bigger than any fought by the British army in the Second World War.

LE HAMEL ALTHOUGH THE FRENCH, BRITISH AND AMERICANS HAD BEEN ENGAGED IN OPERATIONS IN JULY, ONE BATTLE EARLY THAT MONTH IS WORTHY OF ATTENTION AS A FORERUNNER FOR THE MANNER IN WHICH THE BRITISH ESPECIALLY WERE TO FIGHT.

e Hamel was the battle and the harbingers Lieutenant General John Monashâ&#x20AC;&#x2122;s Australian Corps. Since 1916 the Australians had established an enviable record of success on the Western Front. Success in local operations in the area of Albert on the Somme had shown that the Germans were vulnerable to penetration attacks. Monash accordingly submitted a plan to Rawlinson, commanding the Fourth Army, to recapture the village of Le Hamel, and Hamel and Vaire Woods. Monash believed in meticulous planning. He envisioned a battle plan as the score for an orchestral composition.

Hamel was garrisoned by the 13th, 15th, and 55th Infantry Regiments of the 13th German Division. Ten Australian battalions took part, plus five companies of tanks (sixty total) of 5th Tank Brigade plus three squadrons of Australian aircraft, as well as fighter-ground support by the RAF. The attack was to be carried out by the Australian 4th Division (Major General Sinclair-Maclagen), using only the 4th Brigade from his own division, along with the 11th Australian Brigade of the 3rd Australian Division on the left, and on the right two battalions of the 6th Brigade of the 2nd Australian Division. A total of 326 field guns

Opposite: Le Hamel

Above: Le Hamel village

LE HAMEL 105

Le Hamel Battle Bouzencourt

Corbie

II 11

Etampes

Aus

So m m e

1/2 44

Aus

Hamelet Aubigny

Fouilloy

Canal 15 4

Aus

4 Aus (Sinclair-McLagan)

13 Aus 21

Above: American troops resting by the roadside on their way to join the Australians for the Battle of le Hamel.

LIEUTENANT GENERAL SIR JOHN MONASH Monash was a civil engineer by profession, and a parttime soldier in the Australian militia. He joined the Melbourne University Company of the 4th Battalion Victoria Rifles before the war. He studied the military profession with as much thoroughness as a regular, and by 1913 took command of 13th Infantry Brigade as a Colonel. He landed at Gallipoli in April 1915 with his brigade, and by July had been promoted to Brigadier General. In 1916 he formed the 3rd Australian Division in England and on 7 June 1917 his division was successful in its first battle, Messines in the Third Battle of Ypres. In October his division suffered heavily at Passchendaele. On 27 March 1918, his division successfully blocked the German advance between the Somme and the Ancre. In May 1918 he was promoted to Lieutenant General to command the Australian Corps.

106

PART 4: OVERTURE TO CHANGING FORTUNES

Villers-Bretonneux

4 XX 2 Aus

Allied front line on Allied advance

Aus

1/2 44

Aus

43 Res

Ger

Pear Trench

III

Ger

Vaire and Hamel Wood Aus

Ger

Aus

Accroche Wood

2 III

Hamel

Aus

The three brigades were from different divisions. Major-General Sinclair-McLagan coordinated the attack.

Aus

Ger

Aus

1 Aus 15

III

Warfusée Abancourt

Ger

500 1000 yards

500 1000 metres

Allied tank advance Allied tank assembly areas

Lamotteen-Santerre

German front line German retreat

The numbers on the map do not indicate the order in which events took place, as all three brigades attacked at the same time, but it is convenient to describe the action as follow:

The 23rd and 21st Battalions encountered no serious opposition, and reached their objectives with slight casualties at 0449 hours.

In the 4th Australian Brigade, the 13th Battalion had the task of passing south of Vaire wood on a narrow frontage and then opening out rapidly to cover 1200 yards of the ﬁnal objective. The 13th Battalion reached its ﬁnal objective at 0418 hours.

The 16th Battalion’s job was to clear Vaire and Hamel Woods to ensure that battalions on either side were not delayed by enﬁlade ﬁre. The woods were cleared in an hour and a half.

The 15th Battalion had more trouble. The first lift of the barrage left the salient of Pear Trench clear, and the Germans had time to man their machine guns before the first wave reached the uncut wire. The wire was finally cut, but it was only after a fierce fight with the bayonet that Pear Trench was taken. By 0700 hours the battalion was well dug in on its objective.

The 11th Brigade with its tanks and American contingent had to capture Hamel and beyond the village re-establish the old French line, which ran down to the River Somme east of Bouzencourt. The brigade kicked off with the 42nd and 43rd Battalions in the lead. On reaching their intermediate halt line after encountering little opposition, except ﬁre from Pear Trench, the 44th Battalion, ‘leap-frogged’ the 43rd, and resuming the advance, divided into two, one half moving south and the other, north of Hamel, each supported by six tanks. The 43rd with the six remaining tanks cleared the village. The ﬁnal objective was reached between 0445 and 0455 hours. Mopping up of Hamel caused little trouble, and the enemy surprised in deep dugouts surrendered quickly.

LE HAMEL 107

and 302 heavies were in support. In addition 147 machine guns from five Australian machine-gun battalions would fire in support. American troops were attached to gain battle experience as follows: 13th Battalion one company, 15th Battalion, one company, and 11th Brigade, two companies. Coincidentally, the attack was to be carried out on 4 July, American Independence Day. The attack would be preceded by a creeping barrage, followed by infantry and tanks working together. The Australians had bitter memories of being let down by tanks at Bullecourt the year before and initially were sceptical about them. But these were Mk V tanks, a greatly improved model over the Mk Is at Bullecourt. No wire cutting would be carried out by the artillery; this

would be left to the tanks and the infantry. RAF aircraft were to parachute ammunition and supply tanks were to carry more ammunition and other stores; to carry these stores would have required 1,250 men as porters. Zero Hour was 0310 on 4 July 1918, one hour and thirty-two minutes before sunrise. The artillery preparation included laying down smoke. For some days before the battle, Monash had mixed gas with smoke in his bombardments, so that the Germans when they saw smoke immediately put on their gas masks, making it more difficult to fight. On this occasion there was no gas mixed in; the Australians did not wear their masks, but the Germans did.

At 2230 hours on 3 July the tanks moved up from their assembly positions under the cover of noise from aircraft flying along the whole of the Fourth Army front and positioned themselves about 1,000 yards behind the tapes from which the infantry were to begin the advance. For several nights before the operation, aircraft flew these sorties to accustom the Germans to this activity. As the barrage opened on the enemy, the tanks moved to join the infantry, using the noise from the artillery to cover the sound of their movement. The stages of the battle are shown on the accompanying map. The battle went so smoothly and exactly as planned that it was all over in 93 minutes. Covered by a thick

ground mist, the Australians and Americans speedily secured their objectives taking 1,472 prisoners, 2 guns, 171 machine guns and 41 mortars, for 775 Australian and 134 American casualties (dead, wounded and missing). Among the long list of engagements in the First World War, Le Hamel tends to be forgotten. Yet it was a masterpiece, and Haigâ&#x20AC;&#x2122;s headquarters published the battle plan as a brochure for the edification of the whole BEF. It stressed the importance of meticulous planning and the need for co-operation between infantry, artillery, machine-gunners, tanks and the RAF. It provided a model for how the BEF as a whole would conduct its attacks in future.

Below: German prisoners captured in the fighting at Hamel,

congregated near the 4th Australian Infantry Brigade Headquarters in a quarry just south of Corbie, prior to their removal to a compound (the â&#x20AC;&#x2DC;bird cageâ&#x20AC;&#x2122;).

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

The Ultimate Book of Party Food Master the Art of Entertaining Melanie Dupuis

C OV E R

In this landmark volume, Melanie Dupuis teaches readers to master the art of entertaining guests via a combination of recipes, cooking advice and tips on preparation techniques, alongside useful basics.

DRAF T

The Ultimate Book of Party Food presents the know-how required to master the art of entertaining guests with savoury and sweet treats. Each recipe features a full-colour cross-section illustration, step-by-step photography and a beautiful hero image to inspire the reader and demystify the cooking and preparation process. The Ultimate Book of Party Food includes basic building-block recipes such as sauces, breads, doughs and fillings, followed by detailed recipes, from fingerfood and small bites to sandwiches, rolls, soups, and tarts, to tiny sweet treats such as macarons and mini crèmes. Rounded of with tips on menu planning, preparation timing and food storage, alongside sample menus, cooking and preparation techniques and information on produce, The Ultimate Book of Party Food is the complete toolbox you need to host your next celebration.

Author Details

Publication

01 September 2018

Binding

Hardback

Price

AU$60.00 | NZ$65.00

ISBN

9781743794647

Publisher

Hardie Grant Books

Imprint

HG Local

•

A stunning package of beautiful illustrations and photography.

Series

•

Learn the art of entertaining guests with savoury and sweet treats.

Category

Food & Drink

•

Format

326 x 245 mm

Presents an exhaustive list of party food recipes, from fingerfood, small bites, sandwiches and soups to sweet treats such as crèmes and macarons.

Extent

288pp

•

Step-by-step recipes accompanied by illustrations and photographs illustrate cooking techniques for ease of preparation.

Illustrations

Full colour photography and illustations throughout

•

In-depth fundamentals section gives you the tools to master the basics.

•

Age Range

Contains useful tips on planning, timing and food storage, alongside sample menus, information on produce and cooking/ preparation techniques.

Terms

SOR

Mélanie Dupuis trained as a pastry chef and caterer in France and worked in the country’s best hotels and restaurants (Hélène Darroze, Benoît Castel, Nomad Food & Design) before embarking on a second career as a food writer. Her first book, Patisserie , was published in 2014 and has been an international success.

Key Information

contents basics

recipes

glossary

Pastries & doughs.. ........................ 10

Skewers......................................... 62

Menus.......................................... 274

Pancakes & wraps . . ........................ 22

Sandwiches & rolls........................ 92

Basics . . ......................................... 278

Bread............................................. 28

Bites............................................ 118

Cutting........................................ 280

Sauces. . .......................................... 42

Choux & macarons . . .................... 172

Cooking....................................... 281

Creams.......................................... 50

CrĂŞpes, tartlets & cakes............. 192

Products...................................... 282

Ballotines . . ..................................... 54

Soups........................................... 226

Practical tips................................. 58

Sweet treats................................ 242

HOW TO USE THIS BOOK

BASICS Discover all the basic recipes and principles used by caterers, categorised into pastries and doughs, pancakes, bread, sauces, creams and ballotines, with practical advice for getting organised. Each recipe comes with an infographic and an explanation of how to prepare the dish.

RECIPES Put the basics to use and make kebabs, mini choux pastries, vol-au-vents, little soups and miniature desserts. Each recipe cross-references the necessary basics and comes with an infographic for understanding the concept of the recipe, and step-by-step photos that guide you through the preparation.

Each recipe is accompanied by a small symbol indicating, at a glance, if the dish is to be served hot or cold.

ILLUSTRATED GLOSSARY Find tips and deepen your knowledge of basic cooking techniques, and products, accompanied by illustrations. There are also detailed sample menus to suit any cocktail party.

PUFF PASTRY

Learn

Understand WHAT IS IT?

TIPS

Neutral-tasting pastry made by layering dough and butter to form a crisp flaky crust.

TIME TO MAKE Preparation: 1 hour to 1 hour 30 minutes Resting: 3 hours for the dough, 4 hours for each turn

Don’t work the dough too much, to avoid it becoming too elastic. If the butter comes out when making the first turn, refrigerate the dough for a few hours then continue. If the room temperature is low, remove the dough from the refrigerator a little ahead of time to make it easier to roll out.

IT’S READY …

EQUIPMENT

When the butter and dough components are clearly layered.

Stand mixer fitted with dough hook Rolling pin

CLASSIC USES Mille-feuilles Epiphany cake Vol-au-vents

TRICKY ASPECTS

Incorporating the butter into the dough. Making square turns to maintain the neatness of the pastry.

DERIVATIVES

Inverse puff pastry: butter and flour around the dough. Quick or Scottish puff pastry: some of the turning butter is mixed with flour.

TECHNIQUE TO MASTER Rolling out (page 279)

ADVICE

Use butter with 14 per cent moisture (or dry butter), which is easier to work with. Puff pastry shouldn’t be rolled into a ball. To use up any extra pastry, layer the pieces on top of each other and roll out again.

STORAGE

1 week in the refrigerator as a dough. Up to 3 months in the freezer as a dough after four turns; thaw in the refrigerator overnight, then complete the final two turns before using.

HOW DO THE LAYERS CREATE THE FLAKINESS?

WHY DOES THE DOUGH HAVE TO BE RESTED?

Layering the butter and dough traps the water in the pastry, which evaporates as steam during cooking, but can’t escape. It’s this steam that makes each layer of pastry swell up.

When the water is mixed with the flour, it makes the starch grains swell up. The added butter slips between the swollen starch grains, and the flour proteins form a gluten network. During the resting time, this gluten network – which becomes very stretched when the pastry is worked – will relax and give the pastry a less firm texture.

WHAT DOES THE VINEGAR DO? It makes the pastry slightly acidic, which helps it keep for longer.

MAKES 560 G

1 DOUGH 120 g water 10 g white vinegar 5 g salt 30 g unsalted butter, melted 250 g (12/3 cups) plain flour

2 FOR TURNING 150 g unsalted butter

Making puff pastry 1

1 To make the dough, mix the water, vinegar, salt, butter and flour in the bowl of a stand mixer fitted with the dough hook attachment. Mix at low speed until the mixture is smooth. Roll into a ball, wrap in plastic wrap and refrigerate for at least 2 hours.

4 Place the butter in the middle. Rest for a few minutes at room temperature, then fold the four corners into the middle, taking care to maintain the same thickness all over. The butter should be firmly enclosed in the dough.

2 Put the butter between two sheets of baking paper. Tap lightly with a rolling pin to make a 10 cm square about 1 cm thick. Refrigerate for 30 minutes.

5 Roll the pastry out away from you, as evenly as possible, into a rectangle measuring about 30 × 15 cm.

3 Rest the dough at room temperature for 30 minutes. Roll it out (page 279) into a cross-like flattened diamond shape, leaving it slightly thicker in the centre.

third towards the middle, then fold the top third over it. Then make an anti-clockwise quarter (90-degree) turn with the folded pastry (with the seam at the right). You have made the first simple turn.

6 Fold the pastry into a ‘wallet’: fold the bottom

7 To make the second turn, roll out the pastry away from you. 8 Fold it into a wallet again and make an anti-clockwise quarter turn. Wrap in plastic wrap and rest in the refrigerator for at least 4 hours, ideally overnight. 9 Make two more simple turns, then rest in the refrigerator for a further 3–4 hours. Make one or, at most, two more turns before using. You can create gentle indentations with your fingers to indicate the number of turns you have completed.

BLINIS

Learn

Understand WHAT ARE THEY? Small pan-fried yeast pancakes that are thick, light and soft, made with yeast dough with beaten egg white mixed in.

VARIATION

Replace the usual plain flour with 50 g buckwheat flour and 75 g cake flour.

TIME TO MAKE Preparation: 15 minutes Resting: 1 hour

TIP

Pour the batter into a cookie cutter sitting in the hot pan to allow the mixture to set slightly, removing the cutter after about 10 seconds, and the blinis will be of uniform size.

EQUIPMENT Thermometer Stand mixer fitted with whisk attachment

THEY’RE READY … When the blinis are golden on both sides.

CLASSIC USE

Accompaniment for smoked salmon, taramasalata, etc.

TRICKY ASPECTS

Incorporating the beaten egg whites into the batter. Cooking.

DERIVATIVES

With seaweed: add 30 g wakame. With tomato: replace 40 g of flour with 40 g powdered tomato.

STORAGE

Cooked blinis: 2 days in an airtight container in the refrigerator.

WHY ADD BEATEN EGG WHITE AS WELL AS YEAST?

ORGANISATION

1 day before: prepare the batter up until the end of step 2, then set aside in the refrigerator. On the day: let the batter come to room temperature for 1 hour, then incorporate the beaten egg white.

To increase the amount of air in the batter. During cooking, this extra air – in addition to the water in the batter – will be transformed into gas bubbles that will give the blinis their airy texture.

MAKES 380 G (ABOUT 25 × 3–4 CM DIAMETER BLINIS) 30 g egg yolk (about 2 eggs) 10 g oil 125 g milk 7 g fresh baker’s yeast, crumbled 125 g plain flour 30 g unsalted butter pinch of salt 45 g egg white (about 1¹⁄₂ eggs) 10 g sugar

1 Mix the egg yolk with the oil. Warm the milk

to no more than 40°C on a cooking thermometer. Mix in the yeast, then pour into the egg mixture and whisk lightly until smooth. Add the flour to one side of the mixture and whisk delicately, gradually bringing the flour to the centre, until the mixture is smooth. Add the butter and salt, and whisk.

2 Cover with a clean tea towel and set

aside at room temperature for 1 hour, until the dough has doubled in volume.

3 Beat the egg whites in the bowl of a stand

mixer fitted with the whisk attachment, gradually increasing the speed of the mixer. Add the sugar to stiffen them. Using a silicone spatula, carefully fold the beaten whites into the yeast mixture (page 282).

4 Heat a lightly oiled frying pan until very

hot, then pour in small amounts of the batter to make the blinis. Small air bubbles will form. Once they burst, turn the blinis using a spatula and cook for a further 20–30 seconds. Set aside on a baking sheet lined with baking paper until cool. Repeat until all the mixture has been used.

ORGANISATION

STORAGE

Understand

Understand CHOOSE THE RECIPES WELL

HOW MANY PIECES?

Canapés + entrée–main–dessert: 4–6 pieces per person, 2–3 recipes Canapés + meal: main–dessert 8–12 pieces per person, 4–5 recipes Cocktail lunch: 18 pieces per person (4–6 of them sweet) 6–7 recipes Cocktail dinner: 24 pieces per person (6–8 of them sweet) 8–9 recipes

Balance the menu between pieces that take a long time to make and those that are very simple and quick, such as Cherry Tomatoes d’Amour (page 132) or Saffron Scallops (page 158).

WHAT IS REFRIGERATION?

WHAT IS FREEZING?

Storage of foodstuffs for several days between 0 and 4°C. The development of bacteria is slowed and the length of storage is increased in comparison to the fresh product.

Storage of foodstuffs for several weeks to several months at −18°C. The water in the products passes from a liquid to a solid state. Microbial and enzymatic activity is thus slowed or stopped, and products are stabilised.

HOW DO YOU FREEZE?

HOW DO YOU REFRIGERATE?

Freeze uncooked any mixtures to be finalised on the day, such as tart pastry. Do not freeze mixtures that are to be served raw, which will lose quality. Before placing a cooked mixture in the freezer, ensure that it has already come to room temperature, so as not to warm up the freezer too much.

Any element prepared in advance must be covered with plastic wrap and/0r stored in airtight containers. Don’t mix pieces from different recipes in the same container.

WHY PLACE PREPARED FOOD IN THE REFRIGERATOR? USE COMMON BASES

Choose multiple pieces that use a single recipe: for example, choux pastry can be used for a savoury dish (Mini Yellow Capsicum Religieuses, page 180) and for a sweet piece (Mini St Honoré Cakes, page 242).

FREEZING BASES

To freeze cooked: macaron shells, sautéed vegetables, chicken ballotines, foie gras rolls, choux pastry (piped in the desired shape). To freeze uncooked, rolled out, cut and shaped: puff pastry, shortcrust pastry, cracker dough, bun dough, choux pastry, soft white bread dough. To freeze uncooked in a dough: puff pastry.

Prepared dishes and sauces must be chilled within 2 hours of being made, including the time taken to cool, to prevent the growth of bacteria.

HOW CAN YOU ORGANISE YOUR REFRIGERATOR?

HOW DO YOU STORE RAW MEAT FROM THE BUTCHER?

WHY DO SOME THINGS NOT FREEZE WELL?

Use as many airtight containers of the same size as you can stack up. One hour before, arrange the pieces on a platter, place a small dessert glass at each corner, then stack the platters with glasses between each one depending on the height of your refrigerator shelves.

In their butcher paper, which is specially designed to optimise storage and prevent the meat drying out. Store mince at less than 4°C and eat it 24 hours after buying.

During freezing, the liquid water turns solid. The water crystals damage delicate products by tearing the cell walls and modifying the chemical composition. Products with a high water content and/ or with a brittle texture will have a disappointing texture after freezing: soft cheeses, potatoes, leafy vegetables or watery fruit such as watermelon and rockmelon.

HOW DO YOU STORE FRESH HERBS? You can wash the herbs the day before you use them and place them between two sheets of moist paper towel in an airtight container.

ADVICE

Don’t fill a container completely before freezing. When a product changes to a solid state, its volume increases. Leaving a space will therefore prevent the container from bursting or cracking.

Learn

LAMB & EGGPLANT SKEWERS WITH

MINT SAUCE

Understand ROASTED EGGPLANT

LAMB

PINE NUTS

2 MINT PESTO

WHAT ARE THEY?

ADVICE

Skewers of seared lamb pieces, rolled in a strip of roasted eggplant, served cold in mint pesto.

When the eggplant comes out of the oven, transfer the strips to a wire rack and cover with plastic wrap to prevent them drying out.

TIME TO MAKE

TECHNIQUES TO MASTER

Preparation: 1 hour Cooking: 1 hour 10 minutes

EQUIPMENT 20 × 6–8 cm long wooden cocktail skewers Microwave-safe plastic film Mandoline Pastry brush

Slicing in strips (page 280) Toasting nuts (page 279)

WHY TOAST THE NUTS? The high temperature allows specific aromatic grilled notes to develop and adds crunch.

ORGANISATION

1 day before | Make the entire recipe and store in the refrigerator in a baking tray covered with plastic wrap. 30 minutes before | Remove the

skewers from the refrigerator so they return to room temperature. Assemble and scatter with toasted pine nuts.

MAKES 20–25

1 LAMB 750 g deboned rack of lamb salt 30 g olive oil 30 g unsalted butter

2 ROASTED EGGPLANT 500 g eggplants (about 2 large) olive oil salt and pepper

3 MINT PESTO 1 bunch mint 30 g parmesan pinch of coarse salt 100 g olive oil 20 g pine nuts ¹⁄₂ garlic clove 2 g salt

4 DECORATION 30 g pine nuts

Making lamb & eggplant skewers with mint sauce 1

1 Make the pesto, following the method on page 42. 2 Preheat the oven to 170°C, then toast (page 279) the pine nuts for about 15 minutes and set aside at room temperature. 3 Cut the lamb into three or four slices then into about 50 cubes. Season lightly with salt. 4 Heat the oil and butter in a frying pan over high heat until the butter turns brown. Working in batches, brown (page 281) the lamb pieces on all sides for a few minutes. Check that the meat is well browned by lifting the pieces before turning them. They should stay pink in the middle. Repeat until all the lamb is cooked. Set aside on a baking tray.

5 Preheat the oven to 65°C, cover the baking dish with plastic wrap and put in the oven for 30 minutes. Allow to cool then set aside in the refrigerator. 6 Preheat the oven to 180°C. Using a mandoline, slice the eggplants into 2 mm thick strips (page 280), lay them on a baking tray lined with baking paper, brush with olive oil (page 278), and season with salt and pepper. Roast for 10–15 minutes. 7 Allow to cool. 8 Brush the eggplant slices with mint pesto, cutting them in half lengthways if they are too wide.

9 Wrap each lamb piece in an eggplant slice, put two rolls on each cocktail skewer and scatter over a few toasted pine nuts. Alternatively, serve the skewers on individual plates with a dollop of mint sauce on the side, garnished with a pine nut.

Making crab croquettes 1

1 To make the crab mixture, cut the onion in brunoise dice (page 280). Top and tail the chilli, cut in half lengthways, remove the seeds and white membranes, then cut in brunoise dice. Peel and mince the ginger. Mince (page 280) the lemongrass. 2 Using your hands, mix all the crab mix ingredients in a bowl. Adjust the seasoning, then cover with plastic wrap (with the plastic touching) and set aside in the refrigerator for 1–2 hours. 3 To make the salsa, cut the onion and capsicum in mirepoix dice (page 280). Degerm and mince (page 280) the garlic. Heat the olive oil over medium heat and sweat the onion. Add the garlic and capsicum, cooking for a few minutes without browning. Add the sugar and salt, then the vinegar, water and chilli. Reduce for 10–15 minutes, stirring frequently. Strain and leave to cool, then set aside in the refrigerator.

4 Drain the crab mixture in a strainer, pressing gently. Beat the eggs in a bowl. Mix the breadcrumbs and sesame seeds in baking tin. 5 Shape pieces of the mixture into walnut-sized balls. Dip them in the egg, then the breadcrumbs. Sit them on a baking tray lined with baking paper. 6 Heat the oil in a high-sided frying pan. Carefully shallow-fry the crab balls in the oil, working in batches and turning them over using a skimmer. Remove when cooked and drain on paper towel. 7 Plate individually by adding a spoonful of capsicum salsa onto each plate, then add a a crab cake skewered on a cocktail skewer. Serve immediately.

204

Learn

CHOCOLATE

MACARONS Understand TONKA BEAN GANACHE

WHAT ARE THEY? Chocolate macaron shells filled with a creamy chocolate ganache flavoured with tonka bean.

TIME TO MAKE Preparation: 1 hour Cooking: 12–15 minutes Resting: 24 hours (optional)

EQUIPMENT Electric mixer Thermometer Microplane grater Piping bag (8 mm diameter)

COCOA

Dough scraper Fine-mesh sieve

MACARON

TECHNIQUES TO MASTER

VARIATION

Replace the dark chocolate with milk chocolate and infuse the milk with a cinnamon stick.

ADVICE

Freeze left-over empty macaron shells for up to 3 months. The resting time at the end of the recipe is not obligatory but gives the shells a melt-in-the-mouth consistency.

TRICKY ASPECTS Folding in the meringue.

250

Making Italian meringue (page 20) Piping (page 279) Straining (page 278) Blanching egg yolks (page 283)

ORGANISATION

3 months or 15 days before | Make and freeze the macaron shells.

2 days before | For fresh macarons, make the shells. Make the ganache.

1 day before | Assemble the macarons. On the day | Serve.

MAKES 40 MACARON SHELLS 80 g water 250 g sugar 200 g egg white (about 6 eggs) 250 g fine ground almonds 250 g (2 cups) icing sugar 30 g unsweetened cocoa powder

CREAMY TONKA GANACHE

1 Make the macaron shells, adding the

cocoa powder to the tant pour tant (page 20). Match up pairs of shells of the same size.

2 To make the ganache, blanch

(page 282) the egg yolk and the sugar.

3 Bring the milk to the boil. When it starts

to rise up the sides of the pan, pour half into the blanched egg yolk and sugar. Mix. Return the lot to the saucepan and cook over medium heat, stirring constantly with a spatula, until the mixture coats the spatula; it will then be at 85°C.

60 g egg yolk 50 g sugar 250 g milk 250 g dark chocolate (65 per cent cacao) ¹⁄₂ tonka bean

251

4 Strain (page 278) the mixture over the

chocolate in a bowl. Grate in the tonka bean using a microplane grater and mix. Cover with plastic wrap (with the plastic touching), and refrigerate.

5 Gently stir the ganache with the spatula to loosen it.

6 Pipe (page 279) a dome of ganache on

one half of each macaron pair, leaving a 5 mm border, then put the other shell of the pair on top, pressing lightly so the ganache reaches the edges. Refrigerate for 24 hours before serving.

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

OTHER TITLES AVAILABLE IN THE SERIES

Price

AU$59.99 | NZ$64.99

Price

AU$59.99 | NZ$64.99

ISBN

9781743790946

ISBN

9781743793398

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Gelato Messina The Recipes Nick Palumbo Gelato Messina takes everything you knew about traditional gelati and blows it out of the water. Gelato Messina is THE gelati book that takes you to a whole new level, with unique recipes that result in the frozen works of art that are synonymous with this famous Sydney establishment. Gelato Messina is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make Gelato Messina's signature gelato cake, Hazelnut Zucotto, or indulge in a Royal with Cheese, ice cream-style. These recipes will challenge everything you believed about ice cream, but the results will be worth it.

Key Information FIRST EDITION COVER ONLY – COVER NOT FINAL

• Publication

01 September 2018

Binding

Flexibound

Price

AU$29.99 | NZ$32.99

ISBN

9781743794982

Publisher

Hardie Grant Books

Imprint

HG Local

Series

No Series

Category

Food & Drink

Format

258 x 208 mm

Extent

320 pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

• • • • •

New, flexi format! Inventive, creative, yet manageable at home! Mouthwateringly delicious recipes in abundance perfect for anyone wanting to impress on any occassion! A great gift for any sweet tooth. An excellent cookery coffee table book, as well as a great recipe book . A treat for the eyes as well as the taste buds.

CONTENTS HOW IT BEGAN 6 BASICS 8 CORE INGREDIENTS 10 BALANCING & COMPOSITION 21 EQUIPMENT & METHOD 28

RECIPES

GLOSSARY 312 INDEX 314

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40 DN ESS

RECIPES START ON PAGE 34

BA 110

DA IR

SED

INFUSIONS 206

UIT -BA

TE OLA

EGG BASE 70

260

ITE

SSI

T UR

Y 1 28

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RECIPES

THERE ARE 50 RECIPES IN TOTAL: WHITE BASE

SORBET

FIOR DI LATTE

FRUIT

HONEY

LEMON

SALTED CARAMEL

PASSIONFRUIT THE SAMURAI

YOGHURT BASE

RASPBERRY

YOGHURT GELATO

MANGO

(DOMESTIC) YOGHURT GELATO (PROFESSIONAL) BAKLAVA

NONNO CARLO BLOOD ORANGE BLOOD PLUM PROSCIUTTO E MELONE NON FRUIT

EGG BASE

COCONUT & PANDAN

GELATO AL ZABAJONE

CHOCOLATE

TIRAMISU

ESPRESSO

RUM BABA INFUSIONS NUT BASE

DAIRY

HAZELNUT

MINT

GIANDUIA

WHITE COFFEE

ELVIS, THE FAT YEARS

SAGE & BURNT BUTTER SORBET

CHOCOLATE BASE

KAFFIR LIME

WHITE CHOCOLATE

PEACH & ROSE PETAL

MILK CHOCOLATE POPâ&#x20AC;&#x2122;S (DARK CHOCOLATE)

MACERATION APPLE SKINS & MARSALA

FRUIT-BASED DAIRY

ALCOHOL BASE

BANANA

DAIRY

ROSSO ANTICO & MARMALADE APPLE PIE

POACHED FIGS IN MARSALA OLD GREGG JD & SMOKE SORBET BELLINI HELLO SAILOR

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RECIPES

In this final section, I’ve included nine

MESSINA MADNESS

signature flavours that have been created by

NACHO LIBRE:

the team at Gelato Messina and are probably

AVOCADO, TOMATOES AND

the most requested flavours we make.

CORN CHIPS THE BOSS’S WIFE: HAZELNUT AND COFFEE WITH PRALINE HANSEL, HANSEL … HE’S SO HOT RIGHT NOW: GINGER GELATO AND GINGERBREAD FAT CLEMENZA: RICOTTA GELATO AND CANNOLI SATAY GELATO: PEANUT BUTTER, SOY SAUCE, CHILLI AND CHICKEN SKIN NUT JOB: CREMA (CUSTARD) GELATO, PEANUT BUTTER DUST, PIE CRUST, CREAM NICKY GLASSES: COFFEE AND SALTED CARAMEL RANDY WATSON & THE SEXUAL CHOCOLATE BAND: CHOCOLATE GELATO WITH RASPBERRY WHITE CHOCOLATE GANACHE PAVLOVA FIOR DI LATTE GELATO, PASSIONFRUIT AND RASPBERRY COULIS, MERINGUE

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YOGHURT BASE

BAKLAVA GELATO

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YOGHURT BASE

BAKLAVA SYRUP CASTER (SUPERFINE) SUGAR / 220 G (8 OZ) HONEY / 120 G (41⁄2 OZ) ROSEWATER / 60 G (2 OZ) GRATED ZEST / 1 LEMON JUICE / 1 LEMON CLOVES / 9 WATER / 180 G (61⁄2 OZ) FILLING WALNUTS / 200 G (7 OZ) BLANCHED PISTACHIOS / 175 G (6 OZ) BLANCHED WHOLE ALMONDS / 200 G (7 OZ) CASTER (SUPERFINE) SUGAR / 75 G (23⁄4 OZ) GROUND CINNAMON / 10 G (1⁄3 OZ) PASTRY UNSALTED BUTTER, MELTED / 125 G (41⁄2 OZ) FILO PASTRY / 375 G (13 OZ) YOU WILL ALSO NEED: 1 KG (2 LB 3 OZ) YOGHURT GELATO (PAGES 60–63)

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YOGHURT BASE

To make the syrup, combine the sugar, honey, rosewater, lemon zest, juice, cloves and water in a saucepan. Bring to the boil over a high heat, stirring until the sugar dissolves. Reduce the heat to medium and simmer for 3 minutes, then set aside to cool. To make the filling, process the walnuts in a food processor until finely chopped (take care not to overprocess or the nuts will become oily). Transfer to a large bowl. Repeat with the pistachios and then the almonds; place in the bowl with the walnuts. Add the sugar and cinnamon and combine well. Generously brush the base and sides of an 18 x 28 cm (7 x 11 inch), 3.5 cm (1½ inch) deep baking tin with a little of the melted butter. Working with one filo sheet at a time, brush with melted butter, then place in the tin. Repeat with another 8 filo sheets. Scatter the nut mixture evenly over the filo. Repeat the buttering and layering with another 6 filo sheets, placing them over the nut filling. Preheat the oven to 160°C (320°F/Gas 2–3). Meanwhile, place the baklava in the freezer for 10 minutes to firm. Using a small, sharp knife, score the top few layers of filo into diamond shapes. To do this, score the filo parallel to the short sides of the tin at 5 cm (2 inch) intervals, then score it at a 45-degree angle to the first cuts at 5 cm (2 inch) intervals — don't worry too much about the size of the diamonds; you only want to score the filo so the syrup can soak through the layers. Bake for 35 minutes, or until golden (cover with baking paper if the pastry is browning too quickly). Pour the syrup over the hot baklava in the tin, then set aside for 2 hours, or until the syrup is absorbed and the baklava is cool.

· ASSEMBLY · Once you have the baklava ready, churn the gelato. You will need about half of the baklava for this recipe (cover and refrigerate leftovers for another batch of gelato). Smash the baklava into small pieces, roughly 1 cm (½ inch) square, and fold through the gelato. Cover tightly and return to the freezer for 1 hour to firm up.

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MESSINA MADNESS

PAVLOVA GELATO

306

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MESSINA MADNESS

Without question, this is one of the most popular flavours we have at Gelato Messina. It looks amazing but itâ&#x20AC;&#x2122;s so simple to make; it combines a raspberry coulis, a passionfruit coulis and a smashed baked meringue, layered through a Fior di Latte gelato (page 44).

307

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MESSINA MADNESS

PASSIONFRUIT COULIS PASSIONFRUIT PULP (4 PASSIONFRUIT) / 100 G (31⁄2 OZ) WATER / 25 G (1 OZ) SUGAR / 65 G (21⁄4 OZ) DEXTROSE / 80 G (23⁄4 OZ) PECTIN / 3 G (1⁄10 OZ) CITRIC ACID / 3 G (1⁄10 OZ) Put the passionfruit pulp (do not strain out the seeds) and water in a heavy-based saucepan over a low heat and heat to 65°C (149°F). Whisk in 45 g (1½ oz) of sugar and the dextrose. Combine the pectin and remaining 20 g (¾ oz) of sugar in a small bowl and mix well. Continue to cook the passionfruit until it gets to 95°C (203°F), then whisk in the pectin and sugar. Cook until the mixture reaches 105°C (221°F), then remove from the heat. Whisk in the citric acid, then transfer to a bowl and refrigerate until the mixture cools to 4°C (39°F). Refrigerate until needed.

RASPBERRY COULIS FRESH OR FROZEN RASPBERRIES (THAWED IF FROZEN) / 100 G (31⁄2 OZ) WATER / 25 G (1 OZ) SUGAR / 65 G (21⁄4 OZ) DEXTROSE / 80 G (23⁄4 OZ) PECTIN / 3 G (1⁄10 OZ) CITRIC ACID / 3 G (1⁄10 OZ) Purée the raspberries in a food processor until smooth. Do not strain. Put the raspberry purée and water in a heavy-based saucepan over a low heat and heat to 65°C (149°F). Whisk in 45 g (1½ oz) of sugar and the dextrose. Combine the pectin and remaining 20 g (¾ oz) of sugar in a small bowl and mix well. Continue to cook the raspberry purée until it gets to 95°C (203°F), then whisk in the pectin and sugar. Cook until the mixture reaches 105°C (221°F), then remove from the heat. Whisk in the citric acid, then transfer to a bowl and refrigerate until the mixture cools to 4°C (39°F). Refrigerate until needed.

308

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MESSINA MADNESS

BAKED MERINGUE EGG WHITES, ROOM TEMPERATURE / 200 G (7 OZ) SALT / 2 G (1⁄16 OZ) SUGAR / 400 G (14 OZ) Preheat the oven to 150°C (300°F/Gas 2). Line a baking tray with baking paper. In an electric mixer with a whisk attachment, whisk the egg whites with the salt to stiff peaks. While the mixer is beating, gradually add the sugar, a little at a time, and continue to whisk until the sugar has dissolved and the meringue is glossy. The test if the sugar is dissolved, stop the mixer and take a pinch of the meringue between your thumb and index finger and rub them together; if you feel a grittiness, continue whisking for a minute or so, until smooth. Slowly pour the meringue onto the prepared tray and gently spread it evenly across the tray to a 2 cm (¾ inch) thickness. Place in the oven and cook for 1 hour, then turn the oven off and leave the meringue to cool completely in the oven (leave the oven door closed). This will ensure that the meringue is dry. Remove and smash the cooled meringue into 1 cm (½ inch) chunks, then store in an airtight container for up to 3 days.

· ASSEMBLY · Once you have the fruit coulis and meringue ready, churn the gelato following the instructions on page 44 for the Fior di Latte gelato (put the gelato in the freezer for an hour to harden up before folding in the additions). Spoon a ladle of gelato into a shallow tray, then ladle over some of the raspberry coulis and then some of the passionfruit coulis, but try not to mix them too much. Sprinkle over some chunks of meringue and repeat the process again. Repeat as many times as you can, finishing with a layer of gelato. Freeze for 1 hour before serving.

309

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Big Salads The ultimate fresh, satisfying meal, on one plate Kat Mead The ultimate fresh, simple, nutritious meal on one plate. Everyone loves a big salad: it's how many of us prefer to eat either when cooking for a crowd or eating alone. Summer or winter, oneplate salads make for a delicious, fresh and healthy meal. Big Salads offers 60 recipes that make the most of seasonal salad ingredients, giving people the option to eat vegetarian, vegan or use meat and fish in small amounts with a bounty of beautiful fresh vegetables, herbs and leaves. From Pea, asparagus and lemon labneh salad and Papaya salad with coconut poached chicken in spring, to summery White peach with prosciutto and watercress, comforting autumn platters of Balsamic fig and baked goats' cheese and wintry Parsnip tostada and roast heritage carrot salad, Big Salads make the most wonderful mealtime solution all-year round. Publication

01 September 2018

Binding

Flexibound

Price

AU$24.99 | NZ$27.99

ISBN

9781787132108

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

Category

Food & Drink

•

Format

253 x 201 mm

•

Extent

176pp

•

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Easy to throw together, and most definitely good for you and the whole family, who needs a dozen small dishes when you can have one BIG SALAD?

Author Details Kat Mead is a food writer who has worked on countless books and magazines as both art director and stylist. This is her first book.

Key Information

• •

60 inventive ideas to turn salads into midweek feasts all year round. Vegan and vegetarian alternatives are given throughout. Easy, foolproof recipes, using supermarket ingredients, for all the family. Ties into the trend for platter-based food. Impressively packaged as a jacketed flexibound.

SPRING

PEA, ASPARAGUS, EGGS & LEMON LABNEH (V) Asparagus has a relatively short season – usually around mid-April to June – and I always find myself eating it greedily during that time to make the most of it. This salad is fresh, tangy, creamy, crunchy and has a little heat to round it all off. While you can buy labneh, it’s never quite as delicious or as much fun as making your own. This quantity makes enough for two salads (or use the remainder as part of some mezze, or spread on toast with a drizzle of olive oil). If you store the leftovers in a clean, airtight container in the fridge, it will easily last a week.

FOR THE LABNEH (MAKES 450G/1LB)

500g (1lb 2oz/2 cups) Greek yogurt 300g (10½ oz/1¼ cups) natural (plain yogurt 1 tsp sea salt 1 lemon, zest and juice FOR THE SALAD

400g (14oz) asparagus 240g (8½oz/1 cups) fresh (or frozen) peas 200g (7oz) sugar snap peas 20g (¾oz/2½ tbsp) pumpkin seeds 20g (¾oz/2½ tbsp) sunflower seeds

20g (¾oz/2 tbsp) golden flaxseed 2 tbsp white wine vinegar 4 eggs 100g (3½oz) pea shoots FOR THE DRESSING

2 tbsp extra virgin olive oil 1 tbsp lemon juice Sea salt and black pepper TO SERVE

1 tbsp extra virgin olive oil 1 tsp chilli flakes (crushed chilli)

Start the labneh the day before you plan to make the salad. Put the two yogurts, salt, lemon zest and juice into a large bowl and mix everything together well. Line another large bowl with a big piece of muslin (about 40 cm/20 in x 80 cm/40 in), folded to double thickness, and drape the corners over the edge of the bowl. Use a spatula to transfer the yogurt mix into the muslin. Tie the muslin corners together, first to make a tight bundle around the yogurt, and then again to make a loop so that you can hang up the bundle. I find a kitchen cupboard handle works well for this or you could use your kitchen tap; just make sure it’s in a cool spot out of direct sunlight. Place a bowl underneath to catch the whey and juice that will start to drip. And that’s it. Leave it to do its thing overnight or for 6–8 hours. The longer you leave it, the firmer it will get. When you are ready to make the salad, preheat the oven to 190°C/170°C fan/375°F/gas mark 5 and bring a large pan of water to the boil with a steamer basket and lid.

PEA, ASPARAGUS, EGGS & LEMON LABNEH continued Snap the asparagus ends off at their natural breaking point. Slice the thicker stems in half lengthways and leave the thinner ones whole. Place in the steamer for 1 minute before adding the peas and sugar snaps. Continue to steam for another 3â&#x20AC;&#x201C;4 minutes. Remove and plunge into a large bowl of iced water. This will stop the veg cooking and preserve the amazing shades of green. Line a roasting tin (pan) with baking parchment. Scatter all the seeds into the tin and pop it into the oven for 7 minutes. Then take the tin out and give it a shake to move the seeds around; return to the oven for another 5 minutes. The seeds should go a lovely golden brown and the pumpkin seeds will have started to pop open. Remove and set aside to cool. Bring another large, deep pan of water to the boil and add the white wine vinegar. Crack each egg into a little cup or ramekin (four in total). Once the water has come to the boil, reduce the heat to a simmer. Gently swirl the water with a spoon to make a vortex in the middle. Quickly add an egg to the side of the pan â&#x20AC;&#x201C; the water will pull it into the middle. Repeat with the other eggs until they are all in â&#x20AC;&#x201C; you need to do this as quickly as possible so they cook evenly! Let the eggs gently poach for 3 minutes for a soft yolk. Carefully lift them out with a slotted spoon and drain on some paper towel. Take a large serving plate and scatter it with the pea shoots. Drain the vegetables and transfer them to a mixing bowl. Add the ingredients for the dressing, season to taste, and mix it all together with your hands to coat the vegetables. Carefully arrange the veg on top of the salad. Crumble over the lemon labneh and lay the poached eggs on top. Finally scatter over the toasted seeds and drizzle over any dressing left in the bowl from the veg. Serve with another drizzle of extra virgin olive oil and a sprinkle of chilli flakes.

TIP

The steamed veg, toasted seeds and dressing make a great vegan salad in their own right.

WARM TIGER PRAWN COCKTAIL SALAD This is a rather decadent take on the classic prawn (shrimp) cocktail – a firm favourite in our house in the 1980s, when I fell in love with the creamy avocado and tangy thousand island combo. Using tiger prawns gives this some real substance, as they are almost meaty, but you could easily use any other large raw prawn instead.

600g (1lb 5oz) raw tiger prawns (shrimp), approx. 20 1 tbsp olive oil 2 tbsp tamarind paste 1 lemon, juice only 1 romaine lettuce, shredded 75g (2¾oz) lamb’s lettuce 1 cucumber, peeled and cut into chunks 2 avocados THOUSAND ISLAND DRESSING

30ml (1fl oz/2 tbsp) mayonnaise

30ml (1fl oz/2 tbsp) ketchup 2 tbsp horseradish 1 tbsp cider vinegar 1 garlic clove, finely grated 8 cornichons, finely chopped ½ tsp hot pepper sauce Sea salt and black pepper TO SERVE

Lemon wedges Chopped chives Pinch of paprika

First, prep the prawns. Prawns always look more dramatic when you leave some of the shell on.Very carefully remove the shell over the body, leaving the head and tail on. De-vein the prawn by gently slicing down its back – you should be able to see the vein and pull it out. Heat a large frying or sauté pan over a high heat. Add the oil and then the prawns. Keep tossing the pan to turn the prawns so that they cook evenly. After about 4 minutes, add the tamarind paste. Swirl the prawns in the sauce so that it sizzles and bubbles and starts to coat them in a delicious sticky glaze. Squeeze over the lemon juice and keep cooking until the prawns are all pink, curled and cooked through – it should take less than 5 minutes. Remove from the heat while you assemble the salad. Make the dressing by whisking all the ingredients together in a small bowl, seasoning to taste. Place all the lettuce and the cucumber into a large mixing bowl and add half the dressing. Mix together before you transfer to a platter to serve. Halve the avocados and scoop the flesh straight on top. Add the prawns to the centre of the platter, along with some lemon wedges to serve, and the rest of the dressing on the side for dunking the prawns into. Finish with a sprinkling of chopped chives and a pinch of paprika. This is a delicious twist on a real classic – share, but only if you want to!

SUMMER

TOMATO & BURRATA WITH BASIL & WALNUT PESTO ( V ) Burrata is mozzarella’s creamier, more decadent cousin but a good-quality buffalo mozzarella would work just as well here. Fresh tomatoes taste like sunshine, but this fresh and Roasting develops the flavour, adding another level of interest to this delicious salad.

400g (14oz) on-the-vine cherry tomatoes 4 heirloom tomatoes, sliced into rounds 2 beef (beefsteak) tomatoes, sliced into rounds 100g (3½oz) baby leaf salad leaves 1 tbsp extra virgin olive oil 2 burrata (about 400g/14oz) Sea salt and black pepper FOR THE PESTO

50g (1¾oz/2 cups) basil leaves 50g (1¾oz/½ cup) walnuts, toasted and crumbled

1 garlic clove, finely grated 30g (1oz) Parmesan cheese, grated (shredded) 120ml (4fl oz/½ cup) olive oil Sea salt and black pepper Vegetable oil, to fry TO SERVE

10g (¼oz) Parmesan cheese shavings 40g (1½oz/generous cup) walnuts, toasted

Preheat the oven to 190°C/170°C fan/375°F/gas mark 5 and line a large roasting tin (pan) with nonstick baking (parchment) paper. Lay the cherry tomatoes out in the tray. Season with a little salt and pepper and the dried oregano. Pop into the oven for 12–14 minutes – until they just start to burst their skins. While these are roasting, lay the slices of heirloom and beef tomato out on a serving platter. Put the leaves in a mixing bowl, drizzle over the extra virgin olive oil and toss to coat the leaves. Scrunch them together in your hands to shape them into a big ball, then put them in a mound in the middle of the platter and top with the two burrata. To make the walnut pesto, first set 20 of the basil leaves aside for later. Roughly tear the remaining leaves into a food processor and add the walnuts and garlic. Blitz to a coarse paste. Add the Parmesan and olive oil and blitz again until you have a lovely pesto. If you’d like it a little thinner, add a splash more oil. Season to taste and mix once more. Set aside.

S P R G

ROAST TOMATO AND BURRATA SALAD WITH CRISPY BASIL AND WALNUT PESTO continued Cover the base of a deep frying pan (skillet) with a thin layer of vegetable oil, and set over a low heat. Add the basil leaves you kept aside, in two batches. They will sizzle and pop and may spit if the oil is too hot, so do be careful not to burn yourself. The leaves take less than 30 seconds to get crispy and, when you remove them from the oil, they go like stained glass! Really very beautiful and a perfect topper to this salad. When they are ready, carefully lift them out of the oil and leave to drain on some paper towel. Gently press down in the centre of the burrata to break them open, releasing and exposing their creamy insides. Lay the lightly roasted vine tomatoes around the burrata. Dollop the pesto randomly on the leaves, tomatoes and burrata, top with the Parmesan shavings, crumble over the walnuts and finally add the crispy basil leaves.

S P R G

BLACK RICE NOODLE, RADISH & SUGAR SNAPS

BBQ CAULIFLOWER TACO SALAD

Using black rice noodles makes for a particularly striking salad, where the colours of the radish and sugar snaps really pop. Watermelon radish is a beautiful Chinese radish, with a pale creamy outer skin and a bright pink centre – hence the name. This is a simple salad full of crunch, but the wasabi dressing adds another dimension – bringing some heat to an otherwise cold dish.

This is no ordinary salad – this is a feast of a salad. It’s big, bold, colourful and great to eat with your hands! Get messy and make every bite a blend of different flavours and textures.

BBQ CAULIFLOWER

250g (9oz) black rice noodles 100g (3½oz) sugar snap peas 200g (7oz) watermelon radish, thinly sliced on a mandolin 200g (7oz) mooli, thinly sliced on a mandolin 3 carrots, peeled and julienned FOR THE DRESSING

2 tbsp soy sauce 1 tbsp wasabi paste

1 1 1 1 1 1 1

1 tbsp rice wine vinegar 1 tbsp mirin 1 tsp toasted sesame oil TO SERVE

Handful of Japanese baby herb mix 1 tbsp black sesame seeds Pickled ginger Wasabi Soy sauce

cauliflower tsp ground cumin tsp ground coriander tsp chipotle chilli flakes (crushed chilli) tsp smoked paprika tsp garlic powder lime, juice only

TACO SALAD

4 3 2 4 2

Cook the rice noodles according to the packet instructions (usually simmering or soaking for 3 or 4 minutes). Add the sugar snaps to the simmering water as well. Then drain into a colander and run under cold water for a few minutes to stop them cooking further. Leave to dry while you assemble everything else.

flour tortillas tbsp olive oil corns on the cob tomatoes, seeds removed, diced echalion (banana) shallots, finely

chopped 20g (¾ oz/generous cup) coriander (cilantro), roughly chopped 2 avocados 1 lime, juice only ½ iceberg lettuce, shredded 100g (3½oz) Cheddar cheese, grated (shredded) 40g (1½oz/ cup) sour cream 2 jalapeño chillies, sliced TO SERVE

Lime wedges Handful of coriander (cilantro) leaves

Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a roasting tin (pan) with baking (parchment) paper. Peel the leaves off the cauliflower and use a sharp knife to trim the base so it is flat and can stand upright. Mix together all the spices and the olive oil. Use your hands to rub the spice and oil mix all over the outer surface of the cauliflower. Place the cauliflower into the roasting tin and put in the oven for 1 hour, turning it round halfway through to make sure it cooks evenly. By the end of the hour, you should be able to slide a skewer into it relatively easily. If you can’t, give it another 10 minutes or so.

Put both types of radish into a large mixing bowl, along with the julienned carrot. Give the noodles and sugar snaps a last shake, and add them to the radish and carrot. Mix everything together well. Make the wasabi dressing by whisking everything together in a small mixing bowl. The wasabi does have a kick, so start with less if you want to see how strong it is. Pour the dressing over the salad and mix well to coat everything evenly.

While the cauliflower is roasting you can also make the taco bowl to serve it all in. Line a deep pie dish with non-stick baking paper. Brush both sides of the tortillas with the olive oil and lay them flat in the bottom of the pie dish and up the sides, overlapping them to make a crust of sorts. Press them down firmly onto each other. Put this dish into the oven under the cauliflower and bake until the taco bowl is crisp –about 10–12 minutes. Take it out of the oven and leave to cool in the dish. Bring a pan of water to the boil and add the corn. Cook for 8 minutes until tender and then drain.

Arrange the noodles on a serving plate. Sprinkle with the baby herbs and black sesame seeds, and serve with a heap of pickled ginger and some more wasabi and soy sauce on the side.

IN G

BBQ CAULIFLOWER TACO SALAD continued Once the cobs are cool enough to touch, sit them – one at a time – in a mixing bowl and slice the corn off the husks . Add the tomatoes, shallots and coriander (cilantro) to the bowl and mix. Halve the avocados, scoop out the flesh and squeeze lime juice all over it. Add to the bowl and gently mix everything together. Remove the cauliflower from the oven and leave to cool slightly. When the taco bowl is cool, you can start filling. Place some iceberg lettuce up one side, then add the corn and avocado mix, followed by the two cabbages. Break the cauliflower into florets and add them to the taco bowl, or serve on the side. Sprinkle over the cheese and spoon on the sour cream. Top with the sliced jalapeños.

P S

Serve with lime wedges and some extra coriander leaves. This is bowl food, finger food, big salad, Mexican, BBQ, but ultimately just everchanging mouthfuls of incredible flavour. Crack the taco, pull it, share it, enjoy it.

CRAB, ASPARAGUS & GRAPEFRUIT This is one of the lightest, freshest salads in the book and a winner for any seafood lover. The dressing is the key to this – it complements but doesn’t overpower the crab – still allowing it to shine through and be the star of the show.

400g (14oz) asparagus spears, trimmed 100g (3½oz) lamb’s lettuce 1 cucumber, peeled, deseeded and cut into chunks 1 avocado 2 white grapefruit, segmented, juice collected 200g (7oz) white crab meat DRESSING

1 lemongrass stalk, outer leaves removed, finely chopped 2 kaffir lime leaves, finely chopped 1 lime, juice only 2 tbsp grapefruit juice 1 tbsp extra virgin olive oil Sea salt TO SERVE

Small bunch of chives, finely chopped

1 red chilli, seeds removed, finely chopped

Bring a large pan of water to the boil with a steamer basket and lid . While you are waiting for it to boil, prep the asparagus. Snap the ends off at their natural breaking point. Slice thicker stems in half lengthways and leave thinner ones whole. Place into the steamer for 4 minutes until al dente, then remove and run under cold water to stop them cooking any further. Make the dressing by putting all the ingredients into an old jam jar and shaking well for a minute or so. Add the asparagus to a large mixing bowl along with the lamb’s lettuce and cucumber. Add half the dressing to the bowl and mix everything lightly, then transfer to your serving plate. Halve the avocado, remove the stone and slice it. Add the avocado, grapefruit segments and crab meat to the serving plate. Drizzle over the rest of the dressing and sprinkle with the chives.

S P R G

Just a French Guy Cooking Easy recipes and kitchen hacks for rookies Alexis Gabriel Aïnouz

C OV E R

The debut cookbook from the YouTube sensation.

DRAF T

French Guy Cooking is a YouTube sensation. A Frenchman living in Paris, Alexis loves to demystify cooking by experimenting with food and cooking methods to take the fear factor out of cooking, make it fun and accessible, and charm everyone with his geeky approach to food. In this, his debut cookbook, he shares 100 of his absolute favourite recipes – from amazingly tasty toast ideas all the way to some classic but super-simple French dishes. Along the way, he shares ingenious kitchen hacks – six ways with a can of sardines, a cheat's guide to wine, three knives you need in your kitchen – so that anyone can throw together great food without any fuss.

Publication

01 September 2018

Author Details

Binding

Hardback

Price

AU$24.95 | NZ$27.99

ISBN

9781787132238

Passionate home cook Alex Aïnouz, is a self-taught, Paris-based food fanatic. His love for cooking can be traced back to his grandparents who both worked as chefs and to childhood holidays he claims “opened my eyes to the diversity of things you can eat”. A self-confessed food geek, Alex isn’t afraid to try new things in the kitchen and discover the science behind his creations. Part of Jamie Oliver's Food Family, he shares recipes and tips with ever-increasing YouTube fans under the name Alex French Guy Cooking.

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

Category

Food & Drink

•

Format

225 x 175 mm

•

Extent

176pp

•

Illustrations

Full colour photography throughout

•

Age Range

Terms

SOR

Key Information •

90 easy French-inspired recipes presented with charming flair by a YouTube star. A cookbook of equal appeal to men and women. Fun, accessible recipes and hacks, perfect for students. Publication supported by major social media campaign across the author's considerable platforms. YouTube subscribers have now reached half a million worldwide.

A convenient onion soup Serves 6 1 Tbsp butter 1 Tbsp neutral flavoured oil 6 large onions, thinly sliced salt 1 Tbsp sugar 200ml [scant 1 cup] dry white wine 3 Tbsp any type of cognac [prefer to use rum or vodka? That’s OK, but choose an amber coloured one] 1 Tbsp flour 2 litres [8½ cups] good quality beef or vegetable stock ½ garlic clove slices of stale bread 100-150g [1-1½ cups] grated hard cheese [Comté, strong Cheddar]

You simply can't ignore French soupe à l'oignon. I agree it looks gorgeous served in those pretty round bowls but one it takes a lot of preparation, and two makes a lot of washing up, so not very practical, you'll agree. This recipe's much better.

Put a large, heavy-based saucepan over a mediumlow heat, add the butter and oil and then the onions. Season with salt and add the sugar. Leave to cook for 30 minutes, stirring from time to time – the onions must be golden brown. Pour in the wine, then the cognac, and flambé [watch out for the flames when doing this]. When the flames have died down, scrape the bottom of the saucepan with a wooden spoon to incorporate all the cooking juices sticking to it. Stir in the flour – this will give the soup a rich syrupy consistency. Mix well and then add the stock. Turn down the heat as low as it will go and leave to simmer for 30 minutes. Rub a large gratin dish with the garlic and pour in the soup. Cover the surface with bread slices and top them with a generous layer of grated cheese. Grill until the cheese bubbles and turns a nice golden brown before placing the dish triumphantly in the centre of the table. The heat and steam are fierce enough to burn the table cloth, which admittedly would add considerably to the drama, but if you’re attached to the cloth, put a trivet or pot stand on the table first.

NOTE!

000 · Soup

I'm giving you a classic, fuss-free u're version of onion soup here but, if yo after more complex flavours, add a rni pinch of mixed spice and a bouquet ga p before starting to simmer the sou .

Omelette Pépin-style Serves 1 3 eggs pinch of fine salt a drizzle of neutral flavoured oil 1 tsp butter Equipment you must have non-stick frying pan [skillet], 22-24cm [9-10in] in diameter a wooden fork or, failing that, a plastic one [takeaway anyone?]

Jacques Pépin is a French celebrity chef who for a long time has been an icon in the US. Very talented, a bit cheeky and with an accent you can cut with a knife don't look at me! , he is particularly famous for his incomparable omelettes. This is my take on how he makes them. First of all, beat the eggs, but only lightly as they must not be frothy. Add a pinch of fine salt. Place a frying pan [skillet] over a medium-high heat and add the oil and butter. If you cook the omelette over a low heat, it will be solid and cooked evenly all the way through. It’s also important to add just enough fat to the pan so the omelette fries but doesn’t brown. The mix of oil and butter should ‘sing’ when it comes into contact with the pan, but not ‘scream’. Pour the eggs into the pan. Shake the pan from front to back holding the handle with your left

hand and, with your right hand, use the fork to stir the eggs in a circular movement [I’m right-handed]. The flecks of cooked egg that progressively appear allow the heat to be distributed throughout the omelette and not just remain at the bottom. Gently pull the sides towards the centre. When the omelette starts to set, i.e. there is almost no liquid egg left in the pan, tilt the pan away from the handle and carefully roll the omelette over itself using the fork. By tapping the handle lightly but firmly with the palm of your right hand, you’ll release the omelette and it will go to the back of the pan. At this point you can add a filling [cheese, ham, etc…] or just fold it over. Change to holding the handle of the pan in your left hand with the palm underneath facing upwards and turn out the omelette onto a plate, lifting the plate and tilting it with your right hand. The idea is that the omelette should be plump and shaped like a half moon.

Making my body remember:

Every Saturday lunchtime for about a year, I made an omelette at home. Sometimes with a filling, sometimes without, but always trying to improve my technique. Smoother, more pointed, less golden, more golden, lightly cooked, more cooked ... all because I wanted my body and not my head to remember the movements necessary to achieve success. And, also, because without doubt I'm mad.

4 four ways to instantly upgrade ramen

My guilty secret is I'm totally addicted to instant Chinese noodles. I'm trying to give them up but, as it takes time, I tell myself while I'm waiting to be cured, I might as well have another fix. So, here are four almost instant combinations of ingredients that will add colour and flavour to the stock you use to cook the noodles. The majority of the ingredients are added as toppings once you've ladled the steaming broth and noodles into a soup bowl. For an instant beef soup Thai basil and/or leaf coriander [cilantro] bean sprouts thin slices of beef carpaccio small piece of star anise and cinnamon stick [added to the cooking liquid for the noodles] For an instant pork soup sweetcorn [corn] kernels chopped salad onions [scallions] a drizzle of milk and/or a knob of butter tiny bacon bits [add when the noodles are almost cooked]

For an instant spinach and egg soup [you could start with an onion-flavoured stock] shredded young spinach leaves grated fresh root ginger poached egg a few drops of sesame oil For an instant vegetarian soup minced mushrooms shredded Chinese cabbage [add when the noodles are almost cooked] carrots cut into matchsticks [add with the cabbage] fried tofu

‘Tarte flambée’ pizza

Makes 1 pizza For the base 1 quantity of pizza dough [see my recipe on page….], rolled out into a large round For the topping a little olive oil 50g [1/2 cup] chopped onions 50g [2oz] good quality smoked bacon rashers [slices] – don’t stint on these 100g [1/2 cup] ricotta or full fat natural Greek yogurt 4 Tbsp thick crème fraîche, 30% fat salt and pepper freshly grated nutmeg

Tarte flambée is a speciality of Alsace in eastern France, where it's also known as flammenküeche. To me it's every inch a pizza:in shape, in how it's made and how it's cooked. The pastry was the only thing I had a problem with as I found it a bit dry and less flavoursome than those wonderful crusts from Naples. Well, problem solved. As you can tell, it's exactly the same.

My recipe for making pizza dough takes up a whole page and needs a bit of time to master. You’ll find the recipe at the back of this book, with plenty of helpful tips, but if your courage fails you, ready-made dough bought from a supermarket will do the job. And don’t be too hard on yourself as we don’t always have time to make everything from scratch. To make the topping, heat a little olive oil in a frying pan [skillet] and fry the onions over a very low heat until they are translucent. Cut the bacon rashers [slices] into small lardons. In a bowl, mix together the ricotta or yogurt and crème fraîche. Season with salt and pepper and a little grated nutmeg. Place the round of pizza dough on a sheet of baking parchment and spread the cream mixture over it. Top with the onions and bacon lardons. Preheat the oven to its highest setting. Ideally slide the pizza onto a pizza stone or, better still, a baking steel – an upturned griddle pan also works well – and bake for 5-10 minutes or until the edges of the dough are lightly charred and puffed up.

000 · Pizza and quiche

Salmon, avocado and pickled beetroot rice bowl Serves 2 For the rice and seasoning 190g [1 cup] short grain rice 300ml [1¼ cups] cold water 75ml [1/3 cup] rice vinegar 50g [1/4 cup] sugar 1 tsp salt For the toppings 200g [7oz] sushi grade salmon fillet, skinned 1 small pickled beetroot 1 avocado, peeled and pitted ¼ bunch of watercress 2 Tbsp salmon roe

This recipe is the ideal excuse for learning how to cook rice for sushi. It's also super easy and looks great. So, what's not to like?

Put the rice in a fine-mesh strainer or colander and run cold water through it until the water runs clear. Transfer the rice to a rice cooker, add the measured water and cook the rice according to the manufacturer’s instructions. If you like rice but you don’t have a rice cooker [a bit hard to believe], go and buy one now. Place a saucepan over a low heat, add the vinegar, sugar and salt and heat, stirring regularly, until the sugar and salt have dissolved.

When the rice is cooked, spread it out carefully in a large, deep dish so it will cool quickly, and spoon the vinegar mixture evenly over it. Mix the rice gently with a spatula so you don’t crush or break the grains. As soon as the rice has cooled, it’s time to prepare the dish. The rest is all about making it look good! Fill 2 serving bowls with the rice. Prepare the toppings by cutting the salmon, beetroot and

avocado into thin slices. Divide the watercress into small sprigs, removing and discarding any yellow leaves and tough stalks. Arrange the salmon, beetroot, avocado and watercress sprigs over the rice and top each bowl with a tablespoon of salmon roe. If you’re rubbish at making things look pretty, go to Pinterest and check out ‘Chirashi Bowl’. For the recipe below, turn the page.

French fries & La Poutine

Serves 4 1kg [2 1/4lb] large potatoes, eg Maris Piper, Sebago, Bintje, Russet groundnut [peanut] oil for deep-frying 3 Tbsp butter 3 Tbsp plain [all-purpose] flour about 350ml [1½ cups] chicken stock salt 60g [about ½ cup] white Cheddar cheese curds or chunks of semidry mozzarella cheese

ANOTHER CONFESSION La Poutine is a Canadian dish from Quebec so, as far as I can see, there's nothing very French about this recipe...

Now here's a confession:French fries aren't French. They actually come from Belgium and I have to say the Belgians are extremely good at making them. Crispy on the outside, fluffy on the inside, and beautifully golden, they're absolutely nothing like the limp, barely-cooked sticks you find all the time in fast food places.

Peel the potatoes and cut them into sticks, 1-cm [1/2-in] thick. If they’re too thin, they’ll overcook when you fry them and, if they’re too thick, they’ll be raw in the centre. Pour a safe amount of oil into a large heavy saucepan or deep-fryer – i.e. don’t fill the pan more than half full – and heat the oil to 130ºC/270ºF. It’s important to use a cooking thermometer and to check it regularly to make sure the oil is the right temperature. Fry the potatoes in batches for 7-10 minutes or until they are tender when pierced with a skewer or the tip of a knife but they haven’t started to colour. Drain each batch onto a plate lined with kitchen paper towel before you add the next to the pan. Heat the butter in a saucepan over a medium heat. When melted, take the pan off the heat and stir in the flour until smooth and then cook until the mixture becomes caramel-coloured. Gradually stir in the stock and bring to the boil, stirring constantly until smooth and syrupy – the amount of stock you add will depend on how thick you want your sauce to be. Instant gravy – done. Keep the gravy warm over a low heat while you finish frying the chips. Reheat the oil to a higher temperature this time – 180ºC/350ºF – to ensure the fries are really crisp. Fry all the potatoes in one go until they are done to your liking – personally I prefer them brown rather than golden so in my case I’d do this for 4 minutes but you might prefer yours golden, so reduce the frying time a bit. Drain onto a plate lined with fresh kitchen paper towel and immediately sprinkle the fries generously with salt. Divide the fries between serving plates, scatter over the cheese and spoon over the hot sauce. Although I adore eating with my hands, in this case even I use a fork!

000 · Carbs

Vegan Christmas Over 70 amazing vegan recipes for the festive season and holidays, from Avant Garde Vegan Gaz Oakley

C OV E R

The first ever vegan Christmas cookbook, from YouTube and Instagram sensation Avant Garde Vegan.

DRAF T

Vegans and vegetarians everywhere will have the best holiday period ever with Gaz Oakley's fantastic alternatives to the trad turkey and trimmings. Gaz is an expert in bold flavours and textures, so everyone can enjoy a spectacular centrepiece and amazing food throughout the festive season.

Publication

01 September 2018

Binding

Hardback

Price

AU$24.95 | NZ$27.99

ISBN

9781787132672

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

Category

Food & Drink

Format

225 x 175 mm

Extent

160pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Gaz talks you through the menus and the planning, from Christmas morning breakfast like Sweet Potato Waffles and Tofu Benedict, through to a show-stopping lunch with the likes of Ultimate Christmas Wellington, "Turkey" Roast and Festive Nut Roast Wreath served with all the trimmings: "No Pigs" in Blankets, Hasselback Potatoes and Fluffy Yorkshire Puddings – all rounded off with spectacular dairyfree puds including Boozy Tiramisu and Creme Brûlée Tarts. There are vegan versions of mince pies, Pavlova and the traditional Christmas Pudding with Custard, and even a "cheese" board for afters! And it's not just about the big day: Gaz offers a supreme spread of party food for when you're celebrating with guests - Mini Sausage Rolls, Sticky BBQ "Ribs" and Arancini, among many others, plus ideas for Boxing Day leftovers including Bubble & Squeak, Christmas Curry and Gyros. Packed with suggestions for the festivities and advice on how to keep cool in the kitchen if you're cooking on the big day, Vegan Christmas offers every solution you'll ever need for what to cook for vegans and vegetarians at Christmas.

Author Details Gaz Oakley is passionate about vegan cooking. He became a chef in Cardiff, UK, at the age of 15. Inspired to follow a healthier lifestyle, he decided to change his diet and go vegan. Using the techniques he had learned working as a professional chef, he started devising beautiful, innovative vegan dishes. His Instagram and youtube channel @avantgardevegan has been phenomenally successful. His first book Vegan 100 was an instant hit worldwide; this is his second book.

Key Information •

No other commercial vegan Christmas cookbooks on the market — first of its kind for Christmas 2018.

•

Veganism is 2018's biggest food trend.

•

Christmas books have soared in popularity over recent years as people seek festive cooking solutions, with books by Jamie Oliver, Nigella Lawson, Donna Hay and more selling in large numbers.

•

Gaz Oakley has over 100,000 followers on Instagram and over 300,000 subscribers on YouTube.

e h t ll a

S G N I M M I R T

THE ULTIMATE CHRISTMAS ROAST THE BEST EVER VEGAN GRAVY SEXY CHRISTMAS VEGETABLES CHRISTMAS STUFFED SQUASH

s a m t s i r Ch This is the most epic ultimate vegan Christmas roast wellington. Gone are the boring nut roasts, this recipe is game changing!! The flavours are incredible & it has a really meaty texture whilst being packed with Christmassy flavours. I hope you all try it because its literally FIRE!!

WET

CHRISTMAS DAY!

2 tbs Vegetable Oil 1 Onion, chopped fine 1 Leeks, chopped fine 2 cloves Garlic, minced 1 tsp Sea Salt 1 tsp Cracked Black Pepper Pinch Cinnamon Pinch All Spice Pinch Paprika Pinch Ground Nutmeg 1 tbs Dried Sage 2 tsp Dried Rosemary 1/4 cups Dried Cranberries, chopped extra small 1/2 cups Dried Apricots, chopped small 1 cup Chestnuts, chopped small 1 cup Cider 1 cup Vegetable Stock 1 tbs Miso Paste

DRY

2 & 1/4 cups Vital Wheat Gluten 3 tbs Chickpea Flour

SPICE MIX RUB

Serves

Pinch of; Cayenne Pepper All spice Dried Sage Dried Rosemary Dried Tarragon

6-8

ROASTING INGREDIENTS

GF NO

Rest of the Cider 1 Orange 2 Cups Veg 1 Onion 2 cloves Garlic 1 Bay Leaf Handful Thyme & Rosemary 1 tbs Miso 2 tbs Balsamic

PASTRY

4 tbs Cranberry & Orange Sauce 1 block Shop bought Vegan Puff Pastry

GLAZE

3 tbs Maple 3 tbs Milk 4 tbs Vegetable Oil

Cooks In 3 HOURS Difficulty

6/10

Sweat the onion, leeks, garlic, herbs with the seasoning & spices. Once soft add the dried fruit & chestnuts. Sauté for 3 minutes. Deglaze the pan with the cider, then add the stock & miso paste. Allow the mix to simmer for 2 minutes before turning the heat off. Mix together the dry ingredients in a large mixing bowl. Once the wet mix has slightly cooled add it to the dry ingredient bowl & mix well. Knead the mixture for at least 10 minutes. The pre heat your oven to 180 degrees C. Allow the dough to rest for 10 minutes whilst you clean up. Roll the dough into a sausage shape around 4’’ in diameter. Sprinkle the spice mix on your board & roll the dough into it until well covered. Wrap the dough in cheese cloth & tie each end. Place the wrapped dough into a deep baking tray with the rest of the roasting ingredients. Bake for 2 hours at 180 degrees C, on the bottom shelf – turning half way through cooking. SEXY VEGETABLES P.36

Brush the roast with cranberry sauce. Then place into the centre of the pastry & wrap. Brushing the glaze on when needed. Bake for 15-20 minutes or until golden.

CHRISTMAS DAY!

Whilst the roast in cooking, strain the roasting mix through a sieve into a saucepan pressing through the lovely juices. Place the saucepan over a low heat & allow the gravy to simmer for 10 minutes until thick, you can add a touch of flour if it’s too thin.

Once the Roast is golden, carve & serve with the gravy.

ITH EA TW GR RE CI PE

Roll out your puff pastry into a tea towel sized rectangle around 3mm thick. Score strips a 3rd of the way in the pastry on each side so you can make a lattice (optional – see video for tips).

...

Once baked, remove from the tray & allow to cool slightly before removing the cheese cloth.

SMOKY SPROUTS I decided to show you 3 beautiful Christmas vegetable side dishes that are packed full of incredible flavours. They are also really simple to make.

500g/ 1lb Sprouts, trimmed 1/2 cup Vac packed Chestnuts 1 tbs Fennel Seeds 1/2 cup Dried Cranberries

1 tbs Maple Syrup 1 cup Coconut Bacon Zest of 1/2 Lemon Pinch Seasoning

Serves

Cooks In

45 MINS Difficulty

Piorum quem non tarbi pulibefecero venenatur, seremus in vivividi se, Patrum or unul halibut etordit. Caede tant? Ahabem ta Si fest vivigno nsiliusa aus ficatri onemori confecion dierudem dius viribus ade virisso ltorionvesis tam eticienium vidii sicervi rmihilius, simus, non ilium tum is, corte, comnocret vit audessimus eo ium se eniustu isulis contioc ori in vicam nere tudem que nonstum inatabus cureheniri consimandem diem maximis.

CHRISTMAS DAY!

Nihicie ne fatorari fore apecrem ussimaximum opte etiendachus, senim aturs labus hili in re dienstro, aut L. Quitique tem que more host? Aximo eoravoc, consum mum in Etre, aribus? Reis senatus bonficis, nonon vivatum es ceritrus consus occhuctod menic viventuamqua ortimus. Num tuam ina, ut vivestrio, comne imum publintero crum atinces sendies Mulati, Cupio iam patodicae ili.

Glazed Beets & Baby Rainbow Carrots P.52 Cauliflower Cheese P.55

4/10 GF YES

ALSO AVAILABLE BY GAZ OAKLEY

Price

AU$29.99 | NZ$32.99

ISBN

9781787131248

Vegan Trend Update [Sources: Google Trends, The Guardian, Vegan Life, BBC, Munchies, Vegan Society, Kantar, iNews, PETA, Ipsos MORI, Mintel, Sydney Morning Herald, Vegan Australia]

Why? The latest consumer surveys show that the concern for animals remains the main motivation for signing up to veganism:

We canâ&#x20AC;&#x2122;t deny the influence of food gurus and social media influencers who are educating and inspiring us to discover, experiment and enjoy vegan foods in endless new (Instagramable) ways. â&#x20AC;? I do think that celebrities . going vegan makes a difference

On Instagram, people make veganism look like a very desirable lifestyle

I went vegan when was watching a lot of YouTube and into healthy eating

Veganism in Australia • Australia is the third-fastest growing vegan market in the world (after UAE and China) • 9.9 million Aussies agree that they’re ‘eating less meat these days’ • Melbourne is fast becoming the vegan capital of the world: a new study finds most of Australia’s vegans and vegetarians were living in cities, with many gravitating to Melbourne where vegan cafes are rife. • Australia's packaged vegan food market is currently worth almost $136 million, set to reach $215 million by 2020 • Google finds Australians are more interested in getting information about vegan eating than any other diet – “vegan” is by far the most searched-for food trend (second is “gluten-free”) • “Paleo” (ie animal product heavy) became 75% less popular a search term in 2017

Around the World USA •  Like the UK, vegan is the number one health trend for Google searches •  “Vegan food” was the top Google food search term for New Yorkers in 2017 •  Currently the biggest vegan food labelling market is the US ($1.75 billion), followed by Germany ($614 million) and Britain ($507 million). •  Latest figures show that there are 1.62m full-time vegans in the USA •  Only 50% of US vegans are in their 20s and 30s (the average age is 42) •  74% of US vegans are female •  Vegetarian menus saw a “66% growth at restaurants while 51% of consumers agree they enjoy items that heavily feature vegetables.” •  Top 5 vegan cities in the US are Portland, Los Angeles, New York, Detroit and Nashville •  US dairy sector is so worried by the burgeoning plant milk industry that there is now a multi-million dollar lobby to America’s Food & Drug Administration to stop plant milk being called ‘milk’ •  America’s biggest meat processor, Tyson, bought a stake in the plant-based meat alternative company, Beyond Meat

Wider Popular Culture It’s not just the food sector that’s seeing massive growth when it comes to consumers choosing to eschew animal products: •  Fashion: the vegan leather industry is set to hit $85 billion globally and ASOS launched its ‘Compassion Fashion’ marketplace page •  Publishing: 2017 saw a 10% rise in vegan ISBNs with a TCM value of £5.8M •  Celebrity: those all-powerful influencers include Alicia Silverstone, Woody Harrelson, Joaquin Phoenix, Miley Cyrus, Liam Hemsworth, Kate and Rooney Mara, Beyonce and Jay-Z, Lea Michele, Ariana Grande, Jared Leto, Jennifer Lopez, Olivia Wilde, Tobey Maguire, Anne Hathaway, Brad Pitt and Bill Clinton •  Drinks: Baileys has launched a vegan brand ‘Baileys Almande’ and sales of vegan wine sales are already outperforming the overall category in 2018 (3% growth YOY)

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ADVANCE INFORMATION

The Jewelled Table Cooking, Eating and Entertaining the Middle Eastern Way Bethany Kehdy

DRAF T

C OV E R

Mezze has become synonymous with the Middle East; a style of eating automatically associated with tables laden and stacked with sharing plates that avalanche from the kitchen. However, that’s just one part of the picture. Eating in the Middle East is both a necessity and a social ritual. In The Jewelled Table, Bethany Kehdy explores the way Middle Easterners cook, eat and entertain, and the rituals of doing so at home, highlighting why the Middle East has such a rich, intricate and wonderful heritage of hospitality in part much inspired by the ‘hospitable’ desert. Over 80 ancient and every day recipes from the Middle East will be reinterpreted and made accessible for cooking in a Western kitchen without losing integrity for the classics. Find out the secret to nailing hummus once and for all, whip up a Persian herb frittata, and make an impressive, delicious Ox cheek, shallot and rhubarb stew. From simple weeknight suppers to lazy brunches, Sunday roasts, celebratory feasts and last-minute mayhem, Bethany illustrates that with a few key ingredients, Middle Eastern food is the perfect fit for every occasion.

Publication

01 September 2018

Binding

Hardback

Price

AU$45.00

ISBN

9781784881672

Publisher

Hardie Grant (UK)

Imprint

Hardie Grant (UK)

Series

Category

Food & Drink

Format

248 x 190 mm

Extent

256pp

Illustrations

Full colour photography throughout

Key Information

Age Range

•

"A new champion of Middle Eastern food."—Yotam Ottolenghi

Terms

SOR

•

Middle Eastern food, in particular Lebanese cuisine, has been marked as one of the hot food trends for 2018.

•

This book steers away from the mezze culture to focus on the Middle Eastern heritage of eating and entertaining at home.

•

Takes classic and traditional recipes and reinterprets them for a modern cook, without sacrificing authenticity.

Featuring menu plans, detailed instructions on how to cook the recipes, as well as charming anecdotes throughout from Bethany’s own experiences in the Middle East, all set to the backdrop of beautiful location shots, The Jewelled Table is an essential cookbook for anyone who loves the flavours of the Middle East.

Author Details Bethany Kehdy is a Lebanese-American food writer and presenter. Hailed by Yotam Ottolenghi as ‘A new champion of Middle Eastern food’, her debut cookbook, The Jewelled Kitchen, was selected as one of the notable cookbooks of 2013 by The New York Times. Highlighted by Monocle Magazine as one of four Mediterranean ambassadors, representing Lebanon, her work on promoting Lebanon’s food tourism to the world continues, via her food tour company Taste Lebanon as well as her consultancy work with the Ministry of Tourism. Her Middle Eastern inspired London supper-clubs have regularly sold-out and she is in the process of opening her very own Middle Eastern experiential restaurant in Central London.

2 UNFASTEN THE APPETITE SMALL PLATES & ADDITIONAL DISHES

Intro, have been generous with type size, can actually fit everything if we want, but I don’t think we should?

BEFORE WHAT IS TO COME M UQA BIL AT & A K L AT IDA FEEYA

Muqabilat, from the root word ‫ لبق‬or ‘before’ can be loosely translated to mean“things before what is to come.” Muqabilat therefore is the Arabic equivalent for appetiser. However, mezze (see pxx) is now used interchangeably with the word appetisers, but, there lies a deep-dish distinction. While many of the muqabilat dishes are without a doubt the same dishes you’d see on a mezze spread, and often served in the same quantity and order; the concept of mezze is that it is a meal made up of a procession of small dishes or nibbles with no focus over a ‘main’, attention-grabbing, substantial dish. There is no follow-up meal or main to mezze, though dishes that could fall into the ‘main’ category can be served as a small, ‘mezze’ portion. Mezze is also essentially the reserve of dining establishments (for more on this, see pxx). However, muqabilat are part of a typical meal or feast set in a Middle Eastern home and which is devised around a substantial or show-stopping main. And while these dishes grace the table as appetisers, they also remain part of the meal till the end, which is why muqabilat can also be referred to as aklat idafeeya, or ‘additional dishes’ as they can be served before the main and along with the main, in the same instance. Muqabilat and additional dishes are varied and usually the cold selections are offered, such as the cooked vegetable salads, bawarid and zayteeyat, before the warmer ones.

A LL YOUR EG GS IN MOR E TH A N ONE DISH!

We’ve all become very familiar with the Middle Eastern shakshouka- eggs poached in a rich tomato sauce (see pxx)- which graces almost every brunch table in the West these days. In the Middle East, however, eggs go into more than one dish! Known as kuku (Farsi) and eggah (Arabic, also written and pronounced ejjah), we too have a knack for the almighty egg, serving up omelette-like concoctions amongst other egg-centric dishes. In fact, it’s become more known that the very inspiration for the omelette and Spanish frittata in fact came from the Persian Kuku. Eggs were held in such high regard, especially so in the Middle Ages, that they adorned most dishes. Vegetables (and their scraps), herbs, meats, nuts, dried fruits, cheese, pasta, bread and even sugar all make for natural playmates for the humble egg in the region. Inspired by the season and occasion, omelettes are a wonderful showcase of the Middle Eastern cook’s masterful ability to stretch scraps of food into admirable meals. One great example of this is how the innards of vegetables which have been cored for stuffing (see stuffed kohlrabi, pxx) are recycled into a plethora of kuku’s or

Love the travel pics, now I get a glimpse of what real Lebanon is like

MUSAQA’A / BURANIYA / BORONIA The moussaka of the levantine is a meatless version known as musaqa’a “the chilled” or as maghmour (ar. root word for immersed) which is a combination of aubergines, chickpeas and tomatoes, served cold. You’ll often also find it without chickpeas, with a drizzle of yoghurt, as this recipe. I make this in big batches as any leftovers keep nicely in the fridge and make for wonderful sandwich fillings/ flavourings. Turn a gas burner to a high heat and lean the aubergines, peppers, stem still on, directly over the burner, turning each one occasionally with tongs until all the sides are charred and the aubergines and peppers are soft. This should take about 5 minutes per side or 15–20 minutes in total. Repeat this with the tomatoes. Use as many burners as necessary. Alternatively, preheat a charcoal barbecue until the charcoal is burning white, turn on a gas barbecue or preheat the oven to 200ºC/400ºF/Gas and cook the aubergines, peppers and tomatoes (poke aubergines a few times if grilling in the oven, to avoid them bursting) until all the sides are charred and the flesh is soft. Remove from the heat and transfer to a sealable plastic or paper bag, then seal and leave to rest for 10 minutes. Holding the stem of one aubergine or pepper or tomato at a time, use the bag to peel off the skin and any charred edges. Slice off the crown and then thinly slice the aubergines lengthways. De-seed the tomatoes and then finely chop. Place a heavy-based chef pan on medium heat, pour in the olive oil, and then add the onions and fry for 3-4 minutes until softened and translucent. Add the garlic and cook for a further minute, stirring often, then add in the prepared aubergines, pepper and tomatoes. Add in the spices and season with salt to taste. Cover and cook on low heat for about 45 minutes or until the vegetables have completely softened, almost melting into the oil. Set aside to cool, and serve at room temperature, with yoghurt as a side or drizzled over.

Unfasten the appetite.

serves 8 as part of muqabilat prep 30 minutes cook 1 hour 500g aubergines (about 2 large ones), 500g tomatoes 1 long red pepper 1/4 cup olive oil 1 large onion, thinly sliced 5 garlic cloves, minced 2 tbsp hot pepper paste (Shatta, pxx) 1/4 tsp white pepper 1/2 tsp allspice 1 tbsp Aleppo pepper 1 tbsp smoked paprika Yoghurt, for serving

Unfasten the appetite.

TA JEN SA M A K

SMOKED COD TAJEN S M O T H E R E D I N C L E M E N T I N E & B R O N Z E D O N I O N TA H I N I

serves 4 prep 15 minutes cook 15 minutes 4 tbsp Olive oil 750g Lightly smoked Cod Fillets 2 onions, thinly sliced 1 garlic head, peeled 1 tbsp ground turmeric 1 tbsp ground cumin 1 tbsp ground ginger B/c tbsp ground black pepper B/c tbsp dried tarragon B/c tsp white pepper 250 ml tahini 1 grapefruit, juiced 1 lemon, juiced 1-2 clementines, peeled and roughly chopped 240 ml white wine 2 tbsp almonds, lightly toasted 2 tbsp pine nuts, lightly toasted Fresh tarragon, finely chopped to sprinkle Lemon wedges, to serve

Known as Tajen samak, tajen being the name of the shallow frying pan used to prepare the dish, I like to use a shallow baking casserole that I can transfer directly to the table for this dish- which is traditionally served at room temperature. This is excellent make with the Gulfâ&#x20AC;&#x2122;s hammour fish, similar to meaty white fish such as cod or halibut. Pre-heat the oven to 180C/4G. Grease an oven proof pan lightly with about half of the olive oil, season the fillets with salt and pepper, and then place in the hot oven, uncovered to cook for about 10-12 minutes, depending on the size of the fillet. Meanwhile, place another sautĂŠ pan on medium-high heat, add the remaining olive oil and sautĂŠ the onions until they are lightly browned, about 4-5 minutes, then add the spices and herbs, cover, reduce the heat to medium-low and sweat them down for a further 2-3 minutes. As the onions are cooking, in a bowl whisk together the tahini, grapefruit and lemon juice with about 250 ml of water. You want the mixture to be of a thick, creamy consistency but not runny! Once the onions have sweated down, remove the lid, add the clementines, increase the heat to high let them brown along the edges for about a minute, then pour over the white wine, and allow it to simmer and evaporate, this may take about 1-2 minutes. Season with salt and pepper. Then whisk in the tahini and cook through for a further 2-3 minutes until the mixture has thickened nicely and looks like it will nicely enrobe the fish. At this stage, remove the sauce from the heat, and turn the oven to high grill in order to add golden, crispy edges to the fish. Remove from the heat, and then pour the tahini sauce over. Sprinkle over with the toasted almonds, pine nuts and fresh tarragon. Serve immediately with lemon wedges.

Recipe page Heading font: Ehmcke

STALK ( ERS ) KUKU

Unfasten the appetite.

WITH LEEKS & OLIVE OIL

This is inspired by a Persian frittata, known as kuku sabzi, which would use a mix of herbs except here I’ve used a mix of stalks from beets, carrots, radish, kohlrabi and so on. You may be asking if carrot stalks/greens are safe to eat- the answer is they are not poisonous but they can be allergenic, so be careful you’re not. Carrot greens are earthy and can be slightly bitter, so be sure you’re not overpowering the kuku. For this recipe, I used equal parts beet, carrot and radish stalks, You can adapt to your taste using any leftover edible stalks and even herbs you have on hand. If you do not have a grill or oven-proof chef pan, continue cooking the kuku on the stove-top but reduce the heat to low once the kuku begins to bubble and cook for only a further 3-4 minutes or until it’s just set. Use less olive oil if you prefer. Place a wide oven-proof chef pan over medium heat, heat through half of the olive for about 30 seconds then add the leeks and sauté for a minute stirring often. Add in the mixed stalks, toss to combine and leave them to wilt, about 5 minutes, stirring often. Meanwhile, pre-heat the top grill to high. Once the greens have wilted, add in the garlic, and spices, seasons with salt and mix well. Taste and adjust seasoning to taste, then make sure the greens are spread evenly across the bottom of the pan, drizzle over the remaining olive oil, then pour over the whisked egg. Tilt the pan gently to help spread the mixture out evenly and then leave to cook for about 3-4 minutes or until bubbles gently begin to develop on the top of the kuku. Transfer the kuku to cook beneath for a further 3-4 minutes, or until the edges turn golden brown. Remove from heat, divide into 4-6 slices and serve warm or at room temperature with sausages and bread.

serves 4–6 prep 20 minutes cook 20 minutes 4 tbsp olive oil 1 leek, finely sliced 200g mixed stalks and or herbs, finely chopped 3 garlic cloves, finely minced 1/2 tsp turmeric 1/2 tsp coriander 1/2 tsp ginger 1/4 tsp cinnamon 8-10 eggs, whisked

Travel pics accompanying super short recipes?

Unfasten the appetite.

2 tbsp butter handful of nut of choice

TOASTING NUTS I like toasting nuts in butter as it lends a more even golden colour while also releasing the natural oils. Melt the butter in a small saucepan over medium to low heat, and leave it to get foamy then add in the nut, stirring often, until lightly brown. Using a slotted spoon, transfer to a paper-towel lined plate.

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

The Beer Kitchen The Modern Guide to Cooking with Beer Melissa Cole

C OV E R

70 fabulous beer recipes from the UK's leading beer expert.

DRAF T

When a recipe calls for ‘beer’ do you have even the first clue of what you should add? When was the last time you read a recipe that really specified a beer style, or even suggested a few different brands from your supermarket shelves? It's never been done, until now! Award-winning beer expert Melissa Cole has combined two of her greatest passions: great brews and delicious food. Sharing over 70 gorgeous recipes using beer as the star ingredient, you will discover new and exciting ways to cook with beer. Far removed from your standard 'pub-grub' blokey food, Melissa has selected recipes that will suit the modern palate, regardless of whether you drink beer! From a show-stopping Brined Bone-in Pork Loin with a Beer-Soaked Fruit Stuffing to a delicate and sharp Sour-Beer Ceviche you'll also find inventive ideas for quick beer-infused pickles and brines to the most mouthwatering sweet and savoury bakes; this is a new, more inviting and sophisticated approach to cooking with beer.

Publication

01 September 2018

Binding

Hardback

Price

AU$39.99

ISBN

9781784881887

Author Details

Publisher

Hardie Grant (UK)

Imprint

Hardie Grant (UK)

Series

Category

Food & Drink

Format

248 x 190 mm

Award-winning writer Melissa is widely acknowledged as one of the UK’s leading beer & food experts. Renowned for her insightful and engaging writing style, sense of humour and ability to translate complicated beer jargon into something everyone can understand. When she's not judging beer competitions in Amsterdam, Rio, Denver or Dublin, she is brewing beers with some of the world’s most respected brewers like Odell and Thornbridge and is also sought after by restaurants like the world-famous St John and Meatopia to construct their beer lists. She has also appeared at the Hay Literary Festival and done cooking with beer demos at Borough Market and Foodies Festivals.

Extent

224pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

With expert advice on beer types, flavours and brands, to beer and cheese pairing and helpful menu ideas to inspire your own beer-food party, The Beer Kitchen is the benchmark cookbook for every beer lover.

Key Information •

The ultimate beer-based cookbook.

•

From the bestselling author of The Little Book of Craft Beer.

•

Chapters are divided into three: Simple Selections, Splash-Out and Show-Off, with 70 ideas for sharing feasts, dinner party snacks and week-day wonders.

•

Craft beers are still marked as a huge trend for 2018 and the sophisticated flavours in these brews have encourage people to not only drink beer, but cook with it.

•

Foreword by Michelin-starred chef Alyn Williams.

The Beer Kitchen

“Pint and a pie please.”

Melissa Cole, in most pubs.

Introduction

The Beer Kitchen

Why Beer & Food? This journey has two main roads, which segued about 15 years ago to create a deep, nerdy and abiding love affair of matching beer with food and then, a bit later on, cooking with it too.

The Beer Kitchen

The beer path is well documented in my first book, Let Me Tell You About Beer, released in 2011 so, without re-treading too much old ground, about 18 years ago I became fed up having to wade through tired tropes about beer and descriptions like ‘hoppy’ and ‘malty’, when my nose and mouth were experiencing everything from roses to roast coffee. And so, to quite some derision initially, I set about communicating what I was smelling and tasting in the beers, and after being told many times, ‘this isn’t wine, you know’, when the craft beer scene broke here about 15 years ago, suddenly people were sitting up and paying attention to a more fun and informative way of talking about beer. Fortunately, when I finally got around to writing my second book, The Little Book of Craft Beer, in 2017, the beer world had moved on at a staggering rate and the global face of brewing had changed immensely. In the UK we now have more breweries per capita than anywhere else in the world; in the US, ‘craft’ beer accounts for around 12 per cent of the beer market and the rest of the world can’t keep pace with the total transformation of the brewing landscape. But I’m probably boring you, because this book isn’t about the business of beer, it’s about the gustatory pleasure that can be derived when beer and food collide in the most magical way. My cooking with beer campaign started in earnest about 10 years ago, when I was looking at an, initially, tasty-sounding recipe for a steak and ale pie and the recipe called for ‘beer’… That was it, just beer. Not a hint was given whether you should use a lager or an ale, let alone specifying if it should be a bock or a bitter, a kölsch or a mild, and this annoyed me greatly, because the use of those varying styles will have a fundamental impact on the end dish. Then I got doubly annoyed when I turned the page of the magazine and there was a recipe using wine and being really specific about which variety. So I started scanning the pages of other food magazines I had and, at the very least, they cared enough to

say ‘full-bodied red’ or ‘fruity, dry white’ – and also, ‘if you wouldn’t drink it, don’t cook with it’ – but when it came to beer there was this big blind spot that ‘any old beer will do’ – naturally, I disagreed quite strongly then and even more vehemently now. The main reason I rail against this more strongly than ever is that choice is bigger than ever. Just the other day, I was doing a cooking demo with a friend, who started a bit later than me in his cooking with beer adventure but has done everything from run big barbecue festivals to restaurants with a heavy beer focus. He recounted how a few years ago he’d made a huge celebratory stew for a dinner party at home with a big American-style IPA and left it bubbling away for several hours only to be left with what could only be described as, in his words, ‘a god-awful bitter mess, a chaotic attempt to rescue the meat and, eventually, a pizza delivery’… and I laughed much harder than I should have at him because that’s what the start of my journey was like too. And before I go any further, I would like to be honest and say that a lot of my cooking with beer experiments have resulted in some pretty disgusting crimes against food along the way and I have managed to repulse any number of friends and family members with the results. However, after some of these inedible dinners and subsequent take-away orders, I decided to take a more scientific approach to it all and set myself a series of questions. How does temperature play a role? Where in the dish would that beer have the most impact? Why is there an unpleasant flavour when I do this, that or the other? What seems to always work well and why? And thanks to the bravery of family and friends, who continued being my guinea pigs, slowly patterns became clear and, as theories on what was happening with various beer styles used in different dishes were formed, they have been tested rigorously over and over again in various different ways. This is the result.

The Beer Kitchen

The Science Bits So, you saw the word ‘science’ on the cover of this book and still bought it? Brilliant. But I have a confession to make: I’m not a scientist. I don’t have a scientific qualification past GCSE to my name.

But before you slam the book closed and write an angry online review, I want to let you know that what I am is a good journalist (stop sniggering at the back, we aren’t all click bait hacks these days) and I’m also naturally really nosy; I don’t let up. I pull threads to find facts and I weave strands of interesting relevant statements into each other and research voraciously until stories come together that fascinate me and, hopefully, other people. Just as a small aside, if you ever meet my big sister Melanie, and ask her what my favourite word was from the time I could talk, she will roll her eyes heartily and say, in resigned and weary tones, ‘why?’. Anyway, torturing my extremely loving and tolerant sister aside, this whole subject of beer has fascinated me for nearly two decades, which means that I have a lot of those facts, statements and research articles at my disposal and they have all led to this point and, because science never sleeps, I will continue to delve into as many aspects of research in the field as I can. So, yes, I am going to hit you with a fair whack of science in this book; it’s not because I’m showing off (which I do from time to time) or because I want to seem smarter than you (I’m probably not) it’s because I want to tell you a story about a dish or a pairing, I want you to understand its narrative – some of which will come from the soul and some from the science – and how I arrived at the final version. All that said, my main job is to be a conduit to disseminate information, and I think one of the most important bits of information I can give you before we get into all the recipe bits is about how your perception of taste and flavour works.

Cooking with beer

The Beer Kitchen

Section Name

Dos

Dont’s

Do use beers as a seasoning – just as brewers use hops as a seasoning, so can you. Want to add a herbal note to a dish, how about a a classic British bitter? Want to add some lush tropical notes to a simple cheesecake? Add some Australian-style pale ale. Want to play with sweet vinous notes in a chicken casserole? Why not pop a New Zealand-hopped saison in there? And it can go on and on

Don’t deglaze your pan with beer – all this does is: reduce the beer down to bitterness, burns the sugars in the beer, which is bitter, and drives off all the aroma compounds Don’t use perceptually bitter beers in dishes that cook at high heat or for more than 10 minutes – all you’re doing is reducing them down to a bitter mess

Do taste as you go – one of the best things you can do is test your food as you cook (avoiding dangerous raw products of course!)

Don’t lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc lacinia suscipit urna, ut sodales tortor vulputate non. Cras nec odio porttitor, vulputate nunc a, viverra ante. Sed ut lobortis enim, tincidunt ullamcorper metus. Vestibulum vehicula, magna ac tempus ornare, urna dui cursus magna, vel auctor lorem ipsum

Do think of acidity - acidity is as much a flavour intensifier as salt is, you might not need that added salt, in fact it might be counter-productive, what you might need is a dash of Berliner weisse or a squeeze of lemon Do leave the room and come back in again before you serve up your food – you will get so much more pleasure from the food you’ve worked hard to cook if your senses aren’t saturated with it (or just stick your head out the window, that’ll do the trick too!)

The Beer Kitchen

Section 1

Simple Going back to K.I.S.S. at the beginning of the book, these recipes arenâ&#x20AC;&#x2122;t always a 15-minute meal, but they are easy to make and should be a simple joy to prepare. From dips to indulgent mid-week meals and family recipes, a lot of these are dishes I canâ&#x20AC;&#x2122;t imagine my food life without.

The Beer Kitchen

So Simple

Sardines with Beery Crab Meat Serves 2 One of the bonuses of living on an island is an astonishing abundance of fish, and cold water oily fish is, in my opinion, the best in the world. You can use two mackerel instead of four sardines if you like and this is particularly lovely when cooked on the barbecue.

Ingredients

1 tablespoon Belgian-style wheat beer (I used xxx) 80 g (3 oz) white crab meat 1 large red chilli, finely chopped 2 large wild garlic leaves, finely chopped (reserve any flowers for garnish) 60 g (2 oz) goatsâ&#x20AC;&#x2122; yogurt large bunch of washed watercress, thick stems removed fine sea salt and freshly ground black pepper

For the dressing 6 tablespoons groundnut, grapeseed or other neutral oil 3 tablespoons cider vinegar 1 teaspoon creamed horseradish (or fresh and grated if you can get it) pinch of sugar

Method

10 g (1/2 oz/2 teaspoons) unsalted butter

Burning Sky Saison a la Provision Alternatives: Saison Dupont Saison Silly Pairing - any of the above or: Mateo y Bernabe Santiago Victoria lager Brooklyn Lager Devilâ&#x20AC;&#x2122;s Backbone Vienna Lager

1 lemon 4 scaled, gutted, butterflied sardines

Beer used

Heat the grill to its highest heat. Make the dressing by mixing the oil, cider vinegar, horseradish and sugar in a jar. Very finely slice half the lemon and lay a bed of the lemon, roughly the same size as the sardines on a roasting tray. Make sure as many of the tiny bones as possible have been removed by your fishmonger, then rub the sardines all over with butter, season the skin very lightly with salt and put pepper on the flesh side (this will stop it from burning from direct heat). Put the fish on top of the lemons and place to one side for a moment. Place a small pan with just enough beer to cover the base on a medium heat. When the beer starts bubbling and is about to start evaporating from the base, pop in the crab meat and gently swirl the pan. As the crab meat is gently heating, pop the sardines under the grill. Take the crab meat off the heat and allow to cool a little. The sardines should by now be golden and crispy-skinned. Turn off the grill and leave them in the bottom of the oven to rest. Stir the chilli and garlic gently into the beery crab meat, then add just enough of the yogurt to bind it together. Check for seasoning and adjust accordingly. Place the watercress in a large bowl, dress lightly with the emulsified dressing, then divide between the plates. Place two sardines on each plate, dress with a spoonful of the crab mixture, garnish with the reserved flowers and finish with a scattering of lemon juice and ground pepper.

The Beer Kitchen

Warm kale and nduja salad Serves 2

Ingredients 8 sun-dried tomatoes in olive oil, chopped into fine strips

This is the kind of dish I have a tendency to knock together when I’ve been reading Nigel Slater’s work. Maybe I’m projecting a bit but it’s the kind of thing I can imagine him knocking up from bits in his fridge (if you haven’t seen his work then, for me, his best work is Kitchen Diaries, which are a non-stop source of inspiration and a heart-warming read). This makes a great light supper or lunch, but if you want to make it a bit more substantial then it’s great with some griddled sourdough drizzled with some more of the oil from sundried tomatoes and a splash of good balsamic. Ndjuja is a spicy, spreadable salumi, which originates from Calabria in Italy.

Juice of ½ lemon 1 red onion, halved lengthways and peeled, root trimmed but left intact 150g nduja (if you can’t get this, replace with a chorizo picante or other spicy sausage) 2 tbsp sunflower seeds, toasted 125g pre-cooked spelt or mixed grains (I get the pouches that are pre-cooked, see store cupboard staples on pg???) 1 bottle cold classic saison (you’ll only use a bit so plenty left to accompany dinner) 50g goat yoghurt 500g whole-leaf kale

Beer used Burning Sky Saison a la Provision Alternatives: Saison Dupont Saison Silly Pairing - any of the above or: Mateo y Bernabe Santiago Victoria lager Brooklyn Lager Devil’s Backbone Vienna Lager

Method

So Simple

Put three serving bowls and a ramekin in the oven to warm. Mix a little of the oil from the sun-dried tomatoes with the lemon juice to taste, then set aside. Put a dry frying pan on the heat. Slice the onion halves into 2cm-thick wedges. When your pan is hot, add the onions and cook until they start to just blacken. Turn them over, cook the other side and put in one of your warmed bowls. Wipe your frying pan out with a damp piece of kitchen towel and return to the heat. Take walnut-sized lumps of nduja and fry until they get a light crust on them, then add them to the onions, place back in oven. Wipe out the pan again with some kitchen towel. Add your sunflower seeds, toast lightly on both sides, watching like a hawk or they’ll easily burn. When light gold, pop them in the warmed ramekin. In the same pan, warm your spelt on a medium low heat, along with a small splash of beer. Stir in goat yoghurt, then add another splash of beer and your kale, stir through the spelt, cover and cook for about 3 minutes, stirring occasionally. In the meantime, take everything out of the oven. When the kale is cooked to your liking, give the mix a good stir and divide between the warmed bowls. Add your nduja, onions and sun-dried tomatoes, dress with the oil and lemon mix, then toss lightly. Check the seasoning and adjust accordingly, sprinkle with sunflower seeds and serve with the rest of your beer on the side.

So Simple

Proper Scotch Eggs

Serves 2

So Simple

The Beer Kitchen

Quick Chocolate Pots with Kriek Cranberries Serves 6

as a small treat or 4 indulgent ones

Ingredients For the chocolate pots 200 g (7 oz) dark chocolate with at least 70% cocoa solids

There are times when you just feel like you deserve a treat and these little pots are perfect. I had the idea when Tempest Brewing Company sent me some of its bourbon barrel-aged Mexicake – a kind of mole stout, and that’s what I’ve used in this one, but there are plenty of other examples like it out there or you can substitute a barrelaged stout ¬– bourbon barrel ones work well.

100 ml (31/2 fl oz/scant 1/2 cup) double (heavy) cream 1 teaspoon basic olive oil

For the cranberries 25 g (1 oz/1/4 cup) dried cranberries 50 g (2 oz) kriek (re-seal bottle and serve a shot of it with dessert) (I used xxx) 2 teaspoons sugar tiny pinch of sea salt

Method

100 g (31/2 oz) spiced or barrel-aged stout

Prepare the cranberries first. Put all the ingredients in a small pan and warm over a low heat until the liquid just starts bubbling. Stir well, then allow to bubble for about 4–6 minutes until the liquid is almost gone. Leave to cool. Using a microwave or a heatproof bowl set over a pan of simmering water, melt the chocolate. While that is melting, put the beer in a small pan and heat until it just starts to bubble around the edges. Swirl the pan a few times but don’t let the beer boil. When the chocolate is melted, take it off the heat and add a small amount of the hot beer, beating with a rubber spatula until the mixture is smooth – don’t panic if it looks granular, you just need to apply some elbow grease! Repeat until all the beer is used and you have a smooth, shiny paste. Add the cream and oil and beat until you get a smooth mixture. Pour into espresso cups or ramekins (custard cups). Place in the fridge for 30 minutes to set. Take out of fridge, top with the cranberries and serve with the remaining (or some extra!) kriek.

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ADVANCE INFORMATION

ALSO AVAILABLE BY MELISSA COLE

Price

AU$19.99 | NZ$22.99

ISBN

9781784881153

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ADVANCE INFORMATION

Put Your Damn Phone Down Glenn Manton Sometimes you've got to disconnect to reconnect... At a party? You’re on your phone. Lying in bed? You’re on your phone. Out for dinner? You’re on your phone. In class, on the train, at a concert, in the gym: phone, phone, phone, phone. And what’s wrong with that? Everyone else is doing it. But do you ever get the feeling that while you’re glued to your screen you’re missing out on ... life? In Put Your Damn Phone Down, former AFL legend Glenn Manton shares insights and wisdom from his years on and off the field. There’s no judgement. No rules. Just true stories and questions to get you thinking ... So if you want to live life instead of just viewing it on Instagram; if you want to have adventures instead of watching them on YouTube; if you want to fulfil your dreams instead of standing by while others fulfil theirs … this is the book for you!

Author Details

Publication

01 August 2018

Binding

Paperback

Price

AU$24.99 | NZ$27.99

ISBN

9781925589665

Publisher

Brio Books

Imprint

Brio Books

Series

Category

Non Fic General

•

A short, sharp call to arms for teens and their parents faced with tech overload.

Format

234 x 153 mm

•

Smartphone addiction is one of the biggest social issues of our time.

Extent

224pp

Illustrations

Full colour illustrations throughout

•

Fully illustrated, the book contains provocative short stories plus dozens of topical questions designed to stimulate conversation and debate.

Age Range

•

Charismatic, well-connected author, expert media performer.

Terms

SOR

•

Widespread TV, radio, print and online coverage including The Project; The Footy Show; ABC Radio and commercial radio.

Glenn Manton is a former AFL footballer turned author, actor, media personality, motivational speaker and corporate facilitator. He played 178 games for Essendon and Carlton and was a member of the 1995 Carlton Premiership side. In 1999 he co-founded Whitelion, a not-for-profit organisation assisting youth in crisis within the juvenile justice system. Glenn’s media credits include stints on The Footy Show, Vega 91.5, 3RRR and Fox Football programs, appearances at the Melbourne Comedy Festival and Fringe Festival, as well as a regular column for MX. He is the author of an autobiography, Dead Bolt; and a football dictionary, Mongrel Punts and Hard Ball Gets. He lives in Melbourne.

Key Information

Glenn Manton

I decided that knowledge was king. That conversation was a most important tool both internally and externally. And that placing a finishing line against my personal development was a mistake. I left the library exactly as I’d found it and made my way back to the noisy dinner table. Like the adults about me my head spun. Amongst the din I made a promise to always ask questions. To think, appreciate and grow. I’ve kept that promise. Maybe this book will encourage you to make a similar commitment.

Introduction Hear your voice above a world of noise.

Share it with those around you. And hear their voices.

Put your damn phone down

I began developing an appreciation of self. Just who was I?

Speak freely. Question. Debate. Appreciate. Grow. Access information. Appreciate and learn from the past. Create your future. Respect communication. Value relationships. Your phone isn’t all evil. It connects you with family and friends. It captures moments. Shares music. It can soothe, motivate and educate. Unfortunately, it can also isolate, irritate and dehumanise. The key to using your phone might be as simple as balance and timing. How much and when? This book is about building connections within yourself and with those around you. Think. Appreciate. Grow.

Glenn Manton

Put your damn phone down

Become resilient in both thought and action. Hear your own voice above a world of noise. And occasionally ... put your damn phone down. You’re out with friends and on your phone. You’re laying in bed beside your phone. You’re on your phone at your desk. You’re on the toilet. And on your phone. You’re on your phone while you eat. In class. On the train. At a concert. Behind the wheel. Phone. Phone. Phone ...

PUT YOUR DAMN PHONE DOWN! 11

Glenn Manton

Put your damn phone down

Have you ever been racist? Watch: ‘Do the Right Thing’ (1989) Spike Lee film

Glenn Manton

Put your damn phone down

What is the truth about global warming? Start researching here: â&#x20AC;&#x2DC;Trump v Goreâ&#x20AC;&#x2122; Link

Glenn Manton

Put your damn phone down

Does everyone have depression?

Consider: Are Creative Brains More Prone to Depression? by Esther Rivers on upliftconnect.com 16

Is a â&#x20AC;&#x2DC;lifelongâ&#x20AC;&#x2122; marriage possible?

Glenn Manton

Put your damn phone down

Regrets I know people who boast of no regrets. Some will offer such comment as a toast in an effort to capture the conversation late into the night – To ‘no regrets’ – salute!

Some will share it as a form of punctuation when they can’t cope with high-running emotions.Others will choose a font and ask a tattooist to pour on the electricity and fire up their gun to ink the words permanently upon their body. If you have no regrets you’re paying life no attention, no respect. Or you’re perfect. Or an arsehole. Or worse still a perfect arsehole. Here is a short list of ‘stuff’ I regret in no particular order.

Glenn Manton

Allowing Shane Edgar to take the blame and corporal punishment for my actions in primary school.

•

Giving a f*#k about nothing.

•

Not knowing the subtle art of not giving a f*#k.

•

Missing Nirvana in concert.

•

Missing INXS in concert.

•

Missing Nas in concert.

•

Holding onto toxic relationships.

•

Entertaining toxic people.

•

Not handing in the wallet full of money I found next to a table-top Galaga machine one summer.

•

Running away from opportunity. Many opportunities. Lots of running. Tired feet.

•

Cutting my arm in half as a teenager.

•

elling my dad not to kiss me goodnight.

•

Not wanting to control my anger.

•

Not wanting to learn how to control my anger.

•

Impregnating my teenage girlfriend.

•

Cheating in maths class. Maths homework. Maths exams. Lots of cheating.

•

Every text message sent after 3 am.

•

All the hickeys I placed on Kursten Davidson’s neck at lunchtime in high school.

•

Getting my hair permed.

•

Punching a wall.

•

Anytime I wasn’t myself.

•

Allowing Meredith Elliot to upset me.

•

Using my phone while driving.

•

Thinking that ‘she’ defined my value.

Breaking the limbo pole because I was too tall to limbo under it.

•

Thinking that ‘they’ were more valuable than me.

Eating a family sized El-Nacho pizza alone in my car and the effects thereafter.

•

Shadow boxing with fear.

•

Any time I chose to communicate poorly.

•

Trying cigarettes.

•

Joining Facebook.

•

Boat shoes.

Put your damn phone down

•

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ADVANCE INFORMATION

Being Shot A Place Between Worlds Gail Bell Gail Bell, author of the critically acclaimed and prize-winning The Poison Principle, uses the story of her shooting as the basis of this astonishing memoir, taking us into a world where lives can be changed forever by a single gunshot.

My ear tracked the sound … the slow roll of rubber on blue metal, the stealthy crunching undergrowth sound of something prowling. At the age of seventeen, Gail Bell was shot in the back. Coming home from evening class later than usual one night, she took a short cut through the dark streets of a new estate, unaware she was being watched. When a car began following her, she felt a jolt of fear. Then the car stopped and out of the eerie silence came a cracking sound as a bullet struck her from behind. The car sped away and the shooter was never found. Being shot is a life-altering experience that cries out for explanation, but for Gail there were bigger mysteries than the identity of the gunman. In this book, she questions the place of guns in our world, and explores the intricate, surprising ways our minds deal with traumatic shock. Publication

01 August 2018

Binding

Paperback

Price

AU$26.99 | NZ$29.99

ISBN

9781925589160

Publisher

Brio Books

Imprint

Brio Books

Series

•

New edition of the 2003 masterpiece.

Category

Auto/Biography

•

A highly personal, stimulating and incisive examination of gun culture and the havoc it wreaks.

Format

210 x 135 mm

•

Highly topical and more relevant than ever.

Extent

288pp

•

Widespread print and radio coverage expected including Conversations with Richard Fidler.

Illustrations

N/A NA

•

‘A public service as well as a work of art. [Its] prose has an exquisite precision.’ – The Age

Age Range Terms

SOR

•

‘If The Poison Principle’s greatest gift was its willingness to provide a widely digestible understanding of science, then Being Shot will surely deliver one of the most honest and compassionate discussions of grieving to be printed in Australia.’ – The Courier-Mail

Author Details Gail Bell was born in Sydney, is a graduate in pharmacy and education from the University of Sydney, and has worked in Australia and England. Her travel writing, book reviews, critical essays and long-form journalism have won acclaim and prizes. She is the author of two books, The Poison Principle and Being Shot, and a Quarterly Essay ‘The Worried Well’. She lives on the NSW Central Coast.

Key Information

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Zeroes and Ones The geeks, heroes and hackers who changed history Cristy Burne How did Australians help invent wifi? What does it take to invent social media? How can we get a laptop to every kid on the planet? Fuelled by pizza, late nights and unparalleled geekery, this is the history of some of the world’s most important milestones in the development of technology – from the earliest computers made of light bulbs and an old tin to Wikileaks and smartphones. Packed with weird facts, astonishing tidbits and extraordinary anecdotes, travel around the world and meet the people who made the world we live in today.

Author Details Cristy Burne is a past editor of CSIRO’s Scientriffic magazine for kids, a regular contributor to The Helix mag for kids/ teens, and has worked as a travelling performer in the Shell Questacon Science Circus. She has been a science writer at CERN in Switzerland, Fermilab in the US, Scitech in Perth and even a year in Japan at a biotech patent law firm. She has a Bachelor of Science in biotechnology, a Grad Dip in Science Communication, and a Masters in Professional Communication. She's had three middle grade adventure novels published in the UK.

Publication

01 August 2018

Binding

Paperback

Price

AU$24.99 | NZ$27.99

Key Information

ISBN

9781925589399

•

A funny, informative and light-hearted look at the history of computing that helps kids understand the world we live in today.

Publisher

Brio Books

•

Inclusive and diverse featuring lots of stories on women and people of colour.

Imprint

Brio Books

•

Focus on both Australian and international players.

Series

•

Perfect for school projects.

Category

Child Non Fiction

•

Cristy will be presenting at events for Science Week and Children’s Book Week.

Format

210 x 135 mm

•

Regular contributor to kids’ publications such as Crinkling News.

Extent

304pp

Illustrations

Two colour internals

Age Range

Terms

SOR

Hello world! D

igital technologies are still changing the way we live and learn and connect. And they’re changing fast. Billions of ordinary people are connected to the internet. We use the web to trade money, ideas, insults and inspiration. We upload and download movies, information and cat videos. We can phone a friend, spam an enemy or play computer games with total strangers. And we can work as a team with people all over the world to solve global challenges. This same enabling technology also makes us vulnerable to hackers, viruses, identity theft and cybercrime. And it also means we think of ‘like’, ‘friend’, and ‘share’ as clickable buttons. How did our world come to be this way? Who do we thank? Who should we blame? And what will the next fifty years bring?

Two BILLION computers ... and counting! T

here are more than two billion personal computers on our planet. If you used each computer for just one second, it would take more than sixty years to use them all. And you wouldnâ&#x20AC;&#x2122;t have even started on the squillions of other devices: tablets, smartphones, game consoles and more. But not so long ago, there were no computers in the entire world. Zero. Zilch. Zip.

This is COLOSSAL! I

n the 1940s, one of the first programmable electronic computersâ&#x20AC;&#x201D;nicknamed Colossus, which means enormous and hugely powerfulâ&#x20AC;&#x201D;contained around 1500 switches. That might sound like a colossal number, but today you can fit billions of switches on a chip small enough to wear on your wrist. And tomorrow? Who knows? Perhaps you can help to create the future.

Meet the revolutionaries

igital technologies are developed by regular people: people like you and me (and even the person sitting next to you!). It’s up to all of us to imagine—and create—our best tomorrows. To understand the future, let’s take a look at the past. This book takes us back to see where it all began ... So sit back, relax and enjoy the non-digital ride. Hope you packed some pizza!

1800s on: Cow-catchers, party tricks and Flyology T

wo hundred years ago, you’d bathe once a week if you were lucky, and there was no such thing as a shower. Doctors thought bad smells caused disease, and that harvesting your blood cured it. And if you so much as stole a loaf of bread in England, you’d be shipped off to Australia as a convict. Life was tough. Plus, there was no Google. No TV. No telephone. Not even radio had been invented. That didn’t stop crazed clever inventors from imagining the future of computing. Today it’s hard to believe that their predictions could be so spot on.  THE TECH: The Difference Engine (never finished) and the Analytical Engine (never started) THOUGHT UP BY: Charles Babbage and Ada Lovelace

Ada! Sole daughter of my house and of my heart! B

orn in 1815, Ada Lovelace was the daughter of famous poet and nonstop party animal, Lord Byron. But Ada’s mum, Lady Byron, didn’t dig nonstop partying. In fact, Lord Byron was such a load of trouble, she and Ada moved out when Ada was just a teensy baby. You see, Ada’s mum was a sensible mathematician. And she didn’t want Ada to end up like her troublesome dad. Diagnosis? High risk of poetic party brain (AKA madness) Prescription? Maths. Lots of maths. Studying maths will quash any fanciful tendencies, surely … Fortunately for us, Lady Byron’s plan backfired*. The more maths Ada studied, the more her imagination grew. *Lady Byron had no plan at all. Two hundred years ago, maths wasn’t something most young ladies were encouraged to study. But thanks to Lady Byron (and a whole bunch of tutors), Ada’s mathe-magical mind went on to change the world.

The name’s Babbage*

harles Babbage was born on Boxing Day in 1791. Then he grew up. He trained as a mathematician and engineer, practised as an inventor and (like Lord Byron) he loved to party. Charles would invite loads of lords and ladies—plus explorers, writers, actors and scientists—to his place. Then they’d all eat, drink, dance, romance, and hopefully swoon over his latest projects.

My awesome projects, by Charles

The Discovering Faculty W

hen Ada was twelve, she began a new project: she spent hours trying to learn how to fly. She even wrote a book on her findings. She called it Flyology. Her research convinced her there was a strong link between imagination and science. ‘What is imagination? … Imagination is the Discovering Faculty … It is that which penetrates into the unseen worlds around us, the worlds of Science.’ Ada Lovelace

•

cow-catcher (for protecting trains)

•

flashing lighthouse signals (for coded communication with ships)

•

tidal power (for when coal runs out) (Note to self: must get started on this, pronto!)

•

disaster recorder (for railway crashes)

•

dynamometer car (for measuring how well a train engine performs)

•

theatre lights with coloured filters (for that killer party atmosphere ... Whoops: the theatre manager fears my lights will burst into flames; I have reassured him, and arranged for two fire engines to be on stage, just in case) (Nope. Still not allowed. My genius goes unappreciated, again!)

•

tic-tat-to machine (for … not sure yet. (Idea: what if I charge people to play it and make millions!)

•

ophthalmoscope (for checking out what’s inside the human eye)

•

difference engine (for adding up numbers (I think this one’s my fave!)

*(rhymes with cabbage)

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ADVANCE INFORMATION

Adam Spencer's Big Book of Numbers Everything you wanted to know about the numbers 1 to 100 Adam Spencer

How can a prime number be ‘sexy’ and ‘safe’ at the same time? Why shouldn’t Aussie cricketers be scared of the number 87? And how many bacteria live in your pants … All the answers and more are in Adam Spencer’s Big Book of Numbers. This is a book for readers of all ages who love numbers, who want to love numbers, or who just love to laugh and learn about the wonderful world we live in. For 15 years Adam Spencer has been entertaining us. On triple j and ABC radio and television, he’s established himself as Australia’s funniest and most famous mathematician. And now, by popular demand, we have his Big Book of Numbers, a fascinating journey from 1 to 100.

Author Details Publication

01 September 2018

Binding

Paperback

Price

AU$26.99 | NZ$29.99

ISBN

9781925143133

Publisher

Brio Books

Imprint

Brio Books

Series

Category

Science

Format

219 x 143 mm

Extent

432pp

Illustrations

Two colour internals

Age Range

Terms

SOR

In 1996, while doing a Maths PhD at Sydney Uni, Adam Spencer won the Melbourne International Comedy Festival Raw Comedy Championship. He went on to host the triple j breakfast show with Wil Anderson before graduating to 702 ABC Sydney where he hosted the breakfast show for eight years. His TV credits include The Glasshouse, Good News Week, The Project, Q&A and, with Dr Karl, Sleek Geeks. Adam is the author of several popular mathematics books for adults and kids.

Key Information • •

Small format edition of the 2014 bestseller (35K+ copies). Publishing for Fathers’ Day ahead of Adam’s new 2018 Xmas book, Adam Spencer’s Hottest 100.

ADA M SPENCER’S BIG BOOK OF NUMBERS

here are 4 letters in the word ‘four’. This is the only number for which the number of letters and the number itself match up.

MY FIRST LOVE The first number I ever fell in love with was 4. I don’t know exactly why, but the fact that you could double 1 a couple of times and get 4, that there were 4 dots in a square, and that you clapped in 4/4 time made 4 seem very natural and beautiful to me. Even today when setting things like the volume of an MP3 player or the radio in the car I’ll always settle on a multiple of 4. Maybe it’s just me?

4=2X2 This doesn’t seem like the greatest of revelations, but this diagram tells us a couple of very cool things about the number 4.

Four is the first number that can be written as the product of factors other than 1 and itself. So 4 is the first ‘composite’ number. And because 4 = 2 × 2 we could write it as 4 dots in a square. As we’ve seen, we say that 4 is ‘2 squared’ and we write this 4 = 22. The number floating around in the air is called a ‘power’ or ‘exponent’. We also say 4 is ‘2 to the power of 2’. Extending this notation, 5 × 5 × 5 could also be written as 53 and called ‘5 to the power of 3’.

THE NUMBER 4

PARTITIONS OF 4 We can write the number 4 as 4 = 4 or 4 = 3 + 1 or 4 = 2 + 2 or 4 = 2 + 1 + 1 and so on. These are all called ‘partitions’ of 4. When we write partitions we consider 2 + 1 + 1 to be the same partition as 1 + 2 + 1. When writing out the partitions of a number we tend to write the numbers within the partition all smallest to largest or largest to smallest to make it easier to keep track of them and make sure you get every one. QUIZ QUESTION: Find all 5 partitions of 4. ANSWER AT THE BACK OF THE BOOK

THE FOUR 4S PROBLEM Have a look at the following 4 equations:

4×4 4×4 4+4+4 4

4 4

4 = (4 – 4) × 4 + 4

One famous, fun and very frustrating maths problems is this: with only basic mathematics write all of the numbers from 1 to 100 using exactly four 4s. When we say ‘basic mathematics’, you only need +, –, x, ÷ along with ! (see chapters 6 and 24), √ (see chapter 2) to get most of the numbers, and a couple more obscure signs to work out the toughest ones. Using the basics including 4! = 24, √4 = 2 and using two 4s to get 44, you can make all the numbers up to 30 with four 4s, without too much trouble. Give it a go! 15

ADA M SPENCER’S BIG BOOK OF NUMBERS

Deoxyribonucleic acid (DNA) is the amazing molecule that is crucial to the functioning of us and indeed all living things. Our DNA is housed in the nucleus of our cells and packaged as long structures called chromosomes. For all its incredible complexity, at its heart are four – just four – basic building blocks called nucleotides. The nucleotides are made up of a sugar called deoxyribose, a phosphate molecule and one of four bases, Thymine, Cytosine, Adenine and Guanine and it’s the arrangements of billions of these A, C, G and Ts that packs the phenomenal wealth of information into our DNA. Each cell contains 3 billion pairs of bases, which if uncoiled would give a strand of about 2 metres of DNA. The total DNA in your trillions of cells would stretch beyond the edge of our solar system. We have come so far in the 50 years since Francis Crick, James Watson and the much lesser-known, but absolutely awesome Rosalind Franklin unveiled the double-helix structure of DNA. Yet we have so far to go. Who would have thought four little letters – A, C, G and T – could tell us so much? 16

ADA M SPENCER’S BIG BOOK OF NUMBERS

ive members seems to be the preferred number for pop harmony boy bands. While they span different decades and hail from

different countries, Backstreet Boys, ’N Sync, 5ive, Take That, New Kids on the Block, One Direction et al have a couple of things in common – their music is truly deplorable and they all have 5 members. As far as I can tell, the allocation of talent across the 5 members is traditionally 2 fantastic dancers; 1 guy who looks great in slacks; 1 moody, brooding loner (complete with nose ring and facial hair); and 1 guy who can actually … sort of … sing.

FIVE DIMENSIONS You probably know that the area of a circle is ‘pi r squared’ which we write as πr2. Can I push you a bit further and remind you that the volume of a sphere is

4 3

π r3?

So when our radius is 1, the 2-dimensional ‘unit circle’ as we call it has area A = π. Similarly, the ‘unit sphere’ is a 3-dimensional object, which has volume V =

4 3

π.

Asking you to picture spheres in 4 dimensions or higher might well make your eyes bleed, but here is an amazing result. The unit spheres don’t just keep getting bigger as the dimensions go higher. In fact, the volumes of the unit spheres from 2 dimensions up are: 4π

π2

8π2

π3

16π3

π4

π, 3 , 2 , 15 , 6 , 105 , 24 , etc You can see that while the powers of π get higher, the fraction gets smaller much more quickly. Surprisingly, the volume heads to zero as the dimensions head towards infinity. So the ‘biggest’ unit sphere is the 5-dimensional one: V=

8π2 15

Next time you’re playing basketball in 5 dimensions point this out and really impress people. 18

THE NUMBER 5

very number that ends in a 5 is divisible by 5 (all other multiples of 5 end in zero). Oh, and 5 = 12 + 22

is the smallest number that can be written as the sum of two different

positive squares.

PLATONIC SOLIDS I’m sure you’re familiar with a cube. To describe a cube in fancypants maths talk we say, ‘A cube is a 3-dimensional shape with each face the same polygon, namely a square’, and the same number of faces meeting at each vertex (a fancy word for corner). That makes it a ‘Platonic solid’. There are 5 Platonic solids altogether. The cube has a square face. When we make a solid only out of triangles with all 3 sides equal (called an equilateral triangle) we get another 3 Platonic solids.

tetrahedron

octahedron

icosahedron

cube

And when the faces are all regular pentagons (5 equal sides) we get ...

... a dodecahedron.

ADA M SPENCER’S BIG BOOK OF NUMBERS

ive is the length of the hypotenuse (longest side) of the most famous right-angled triangle:

o square any number that ends in 5, just think of it as the number n5 where n is all the digits before the 5. To get your answer, write

25 and in front of it the number n × (n + 1). Huh? What is 752? Well, here the n = 7 so n × (n + 1) = 7 × 8 = 56, so 752 = 5625.

TETRIS We call an arrangement of 4 squares all touching along their edges a ‘tetronimo’ (like a domino but with ‘tetra’ meaning 4). If like me as a kid you didn’t mind blowing a few bucks playing Tetris, you probably didn’t realise that you were arranging the 5 basic or free tetrominoes.

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Adam Spencer's The Number Games Numbers. Trivia. Puzzles. Fun! Adam Spencer

Who’s smarter — a four-year-old chimp or a four-year-old human? How much does it cost to stop a computer virus? And will you really become a billionaire at 31? The answers to all these questions — as well as over 100 brainbusting and mind-bending number games, puzzles and quizzes — are in Adam Spencer's The Number Games. It doesn’t matter if you’re 6 or 60, this fascinating adventure from 1 to 100 is the perfect way to exercise the grey matter, keep you on your toes … and make you, well, generally AWESOME! So sharpen your pencils and get ready for this year’s most exciting battle: Adam Spencer’s The Number Games.

Author Details In 1996, while doing a Maths PhD at Sydney Uni, Adam Spencer won the Melbourne International Comedy Festival Raw Comedy Championship. He went on to host the triple j breakfast show with Wil Anderson before graduating to 702 ABC Sydney where he hosted the breakfast show for eight years. His TV credits include The Glasshouse, Good News Week, The Project, Q&A and, with Dr Karl, Sleek Geeks. Adam is the author of several popular mathematics books for adults and kids.

Publication

01 September 2018

Binding

Paperback

Price

AU$26.99 | NZ$29.99

Key Information

ISBN

9781925589696

•

Publisher

Brio Books

•

Imprint

Brio Books

Series

Category

Science

Format

219 x 143 mm

Extent

384pp

Illustrations

Two colour internals

Age Range

Terms

SOR

Small format edition of the 2017 bestseller (25K+ copies). Publishing for Fathers’ Day ahead of Adam’s new 2018 Xmas book, Adam Spencer’s Hottest 100.

001

Looking out for numero uno If you’ve been given this book for Christmas, brace yourself for a beauty of a word to describe the very first, number 1 person or creature you meet upon walking out your front door on New Year’s Day ... QUALTAGH! Pronounced ‘kwol-tog’, it comes from the mid-19thcentury Manx language which is spoken by a minority of the people who live on the Isle of Man, an island that lies between Great Britain and Ireland. Qualtagh translates as ‘first foot’, so it’s sometimes used to refer to the first person to walk into your house on 1 January. Whichever way you choose to define it, please, say hi to your qualtagh from me.

001 23

4 10

One fun O

15 16

11 17

22 20

ne of the most famous objects in mathematical puzzling is the ‘magic square’. A 5 × 5 magic square contains all the numbers from 1 to 25, once each, and each row, column, and main diagonal has the same sum. When you’ve placed the missing numbers correctly in the magic square above, each row and column and the two long diagonals will add up to 65. I’ve given you some hints to start (after all, we’re only at number 1!) so tell me this: where does the 1 go? I know this book has only just started, but if you’re feeling frisky, perhaps you can work this one out, too. Why do the rows of a 5 × 5 magic square like this always have to add up to 65?

001

One fun, two T

o start us off, here’s a typical counting problem to do with the number 1 that has confused high school students for decades. I have a book with 100 pages, numbered, not surprisingly, 1 to 100. If I look at all 100 pages, how many times will I see the number 1 printed? I’ll get you started on this question for two reasons. Firstly, I’m just a decent sort of guy. But, more importantly, my solution will help you with an important part of the problem-solving techniques needed to answer a lot of questions in this book — in other words, you’ll have a sensible strategy to make sure you get the correct answer. If you just dive in here thinking, ‘There’s the 1 on the first page, then there’s 11 which has two 1s, 100 starts with a 1 ... and of course there is 12 ... and there’s also 21 ...’ you’ll quickly get lost. Take a deep breath and realise this: the 1s in any number have to occur in some ‘position’ in that number. They can be at the end (we say these digits are in the ‘units’ column) or the next position along (the ‘tens column’), or in the next position (‘the hundreds’), and so on. To make sure we don’t miss any 1s, let’s go through the numbers 1 to 100 in this order. Let’s consider the ones that occur in the units column, that is in the numbers: 1, 11, 21, 31, 41, ... 81, 91; then the ones in the tens column of the numbers 10, 11, 12, 13, ... 18, 19; and finally, the one in the hundreds column of the number 100. So we can see the number 1 will occur 10 + 10 + 1 = 21 times on the pages 1 to 100. Here’s the question. I’m reading a much bigger book now, with 1150 pages. By looking at all 4 positions that a 1 could occur on the pages of the book, how many 1s occur in the pages 1 to 1150?

001

Itâ&#x20AC;&#x2122;s cube-alicious I

have one large cube in front of me with sides all of 30 centimetres. I slice through the cube horizontally and vertically every 10 centimetres. How many smaller cubes will I get? Next I take a second large cube and before slicing it up I paint the outside yellow on all 6 faces. Now I slice it into smaller cubes as before. How many of these smaller cubes will have only 1 yellow face?

002

Buccal phat! How have your buccal fat pads been lately? I know, you’ve got no idea what they are and didn’t even know that you had some, right? Well, you’ve got two of them. Your buccal fat pads are the bits of a baby’s face that give them adorable chubby cheeks. They play an important role in allowing babies to suck effectively when breastfeeding but in fact you keep them well into your life, only losing them in old age. It’s the loss of the buccal fat pads that make some older people’s faces appear ‘hollowed out’. When I searched for buccal fat pads on the internet, the first sites I came across were for cosmetic surgeons offering to help me reduce or remove mine. If you’re thinking of having that done, please think again. I’m sure your buccal pads make you look gorgeous.

002

Heads you win ... BIG T

o celebrate the new year, your friend suggests a simple $1 bet. On 1 January you toss a coin. If it comes up heads, you win, but if it comes up tails, your friend pockets the dollar. Whoever wins can keep the cash or decide to come back on 2 January and go double or nothing. If they win again they can try to double up again with another coin toss on 3 January that if successful would turn their $2 into $4 but, if they lose, the bet is over. You decide, ‘I’ll play. But if I win, I’m going to go and go ... until I win $1,000,000!’ Let’s say the coin comes up heads on 1 January. And keeps coming up heads every day. In which month would you win your $1,000,000? Even better, can you tell me the exact date?

002

Clique-bait Academics who study our social networks often argue that our friends can be thought of as existing in circles around us. The very closest, our inner circle, are those 5 or so people we will go to in times of trouble — our closest friends. The next circle, our ‘sympathy group’ are people close enough that if they died or moved away forever we would miss them greatly. Then we move onto more casual acquaintances, and so on. It’s thought that the total number of friends we can realistically manage is around 150 people. And here’s the kicker. According to Robin Dunbar, a professor of evolutionary anthropology at Oxford University, when we fall head-over-heels, rainboweyed, ‘get a room, you two, I’m going to vomit’, in love, our inner clique loses two people. It drops from 5 to 4, but one of those 4 is your new love interest, meaning that 2 family members or former BFFs have to take the fall. Who knows, if that bestie of yours hates PDAs they may even be happy to step back a bit and join the sympathy group. Seriously, you two ... get a room!

002

Liars, liars pants on fires! O

ne thing we’ll be doing in this book is taking a walk down a beautiful place called Puzzle Place. Puzzle Place is just like any street in any town, but perhaps with a slightly higher concentration of residents who really like mathematics and logic puzzles. Trust me, by the end of this book you’ll have met some seriously geeky people on Puzzle Place. One day, you are walking down Puzzle Place to visit your good friend Lionel Lyon. Out the front of Lionel’s house you bump into the twin Lyon brothers. It’s ironic that they have this surname, because everyone knows that with the Lyon boys, one always tells the truth while one is always lying. What single yes/no question could you ask either of the Lyon boys to figure out if their dad is home? Hint: you have to ask one of them a question that refers to the other one. Can you work out what that question would have to be? Later that day, a little bit further down Puzzle Place, you see a brother and sister — the Fibbs kids — sitting at the bus stop. The Fibbs kids might lie or tell the truth at any given time, but at any given time, between them, at least one of them always tells a lie. ‘I’m a boy,’ says the kid with black hair. ‘I’m a girl,’ says the kid with red hair. Does the brother or sister Fibbs have red hair, and how many of them are lying?

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The Pierre Junior Omnibus David M Henley

Eight years ago, Pierre Junior was born out of a psionic enhancement program. He escaped immediately after his birth and all attempts to find him failed. Now Pierre is back ... and he’s taking over the world, one mind at a time. The Pierre Junior Omnibus tells the story of a psionic messiah with unlimited telepathic and telekinetic powers who leads a rebellion that will either unite humanity or destroy it forever.

Author Details

Publication

01 September 2018

Binding

Paperback

Price

AU$29.99 | NZ$32.99

ISBN

9781925589566

Publisher

Brio Books

Imprint

Brio Books

Series

Category

Science Fiction

Format

234 x 153 mm

Extent

648pp

Illustrations

N/A

Age Range

Terms

SOR

David M Henley loves science, science fiction and the future. His books are inspired by authors such as Philip K Dick, Peter F Hamilton, Robert Heinlein and Matsumune Shirow. His breakout trilogy, The Hunt for Pierre Jnr, is fast like a comic book, strange as an anime and set in as complex a world as the one we live in today (but 150 years in the future!). Henley's world explodes with ideas about humanity and what is changing between the possible and the impossible. From geopolitical convergence to emergent online super organisms, the future is coming. His work explores themes of technological evolution, species diversification and takes the ‘all-powerful creepy child’ theme to a scary new level.

Key Information •

The critically-acclaimed trilogy first published by HarperCollins’ Voyager collected into one great value omnibus edition.

•

One of the brightest voices on the speculative fiction landscape.

BOOK 1: THE HUNT FOR PIERRE JUNIOR

PIERRE JUNIOR IS EIGHT YEARS OLD

Newton Pembroke was happy to be home. He’d flown back from his prospecting in the midlands with a buoyant heart and an appreciation for everything that met his eye. He landed his squib outside his house and, grabbing his aluminium attaché, sauntered inside. ‘Darlin’?’ he called. A woman with overlapping curls of short blonde hair came out from the kitchen. There was flour on her hands, forearms and the navy dress she was wearing. Gail was obviously experimenting with manual cooking again. Normally when Newton saw the ridiculous occupations his wife employed to pass the time he would sigh; today, he smiled. ‘What is it, Newton? I’m in the middle of some scones.’ ‘So it would appear.’ He grinned, and came close enough to give her a small kiss on the cheek. ‘Despite appearances, I did not mean that literally.’ She liked it when he was nice to her. Not that he was ever mean to her; it was just that life hadn’t turned out for him as he had planned and he was sometimes a bit dour. She turned back to the kitchen and spoke over her shoulder, ‘How was your day then? Something has put you in a good mood.’ ‘Yes. I do seem to be in a good mood, don’t I?’ Newton’s search for reasons was short and ended with a shrug. ‘Nothing in particular, except I did come across this remarkable family today.’ ‘Remarkable how?’ Gail was bent over a bowl of wet off- white mixture, brow furrowed and not really listening. ‘Well, it’s hard to explain really. I was out in the midlands looking for acquisitions and I stopped at this farmhouse where a family was outside, playing.’ ‘Uh huh . . .’ Gail nudged the story along while trying to understand the instructions in the recipe book beside her. She couldn’t tell if the mixture before her matched the description of what it was supposed to look like. Were her circles ‘short’? ‘Anyway, the thing is, the entire family was focused on the little boy. I can’t quite explain it, as it took me a moment to realise what was happening, but they orbited him like planets, bringing him food, water, or wiping his chin. He just sat on the grass as the others moved around him and he didn’t say a word the whole time I was there.’ ‘Maybe he was shy.’ ‘Maybe, but it was almost unnerving the way he watched me. He seemed a very strange little boy — intense, murky — but he left me with a good feeling about him. You should meet him.’ ‘Me?’ Gail squawked. Newt sometimes had odd ideas. Why in the world would I want to go to the midlands to meet some creepy child? ‘He wants to learn to read. Didn’t you say you wanted to help people? Now’s your chance.’ ‘I never said I wanted to teach midland lumps.’

‘They’re not lumps. Their farm is functional, and their house is quaint and clean. You’d love it.’ ‘I would?’ Gail was beginning to wonder what had got into her husband. Did he really expect her to squib out to the midlands to teach a lump the alphabet? ‘Really, dear, I’m not sure.’ ‘Trust me. Tell me you’ll go. What if I went with you?’ ‘Well, maybe.’ He nodded with pleasure, so glad that he had made her agree. Gail looked down at her hands and began scraping the mixture off her fingers. She had lost the impetus to cook.

— It was, as they say, only ‘a hop and a squib’ to get to the midlands. The Pembrokes lived in old Tennessee, just on the edge of the metropolitan area, and the squib needed a quick recharging to make the distance. The midlands were the unprotected zones between the two weather-controlled areas of the east and west coasts, where the big farms used to be. Now, any farms that still existed struggled with temperamental grazing lands and scattered herds. Making a living out here was a risky — some might say unnecessary — pursuit for throwbacks and reclusives. Husband and wife spoke very little during the journey; she had become used to him having notions and found that the best way to deal with them was simply to let him tire himself out. Why it had to involve her, she had no idea, but she was happy when they began descending toward a double-storey whiteboard house. At least now her husband’s fascination might be explained. They landed on a patch of previously flattened dry grass. The squib doors opened and Gail stepped outside. It’s often hot in the midlands, she thought, and she raised her hand to protect her eyes. When it wasn’t hot, it was typically raining and being decimated by twisters. The midlands took the brunt of the weather’s extremes. ‘Come on, Newt, let’s get this over with. Newt?’ She turned around to find him slumped over the dashboard. ‘What are you doing?’ She leant in and shook his shoulder. ‘Newt?’ In alarm she clambered back inside and felt for his pulse. He was alive, but unwakeable. She pushed him back into his seat and ordered, ‘Computer, patch me into Services, quickly.’ There was no response. All the power seemed to have drained from the vehicle. Gail screamed in frustration and panic. After a final ineffective shake of her husband, she rushed into the house, calling for help, but received no answer. Her eyes adjusted slowly to the darkness inside, diminished only by the dry light pushing through the brown curtains into the haze. The place was like a museum, one dedicated to the poverty of a previous century, and she sniffed at the baked air and the smell of degrading synthetics. Her next call for help caught in her throat as she recognised shapes in the room: a man lying on the floor, a pair of children folded over the arms of a giant settee, a woman slumped in the doorway to the dining room as if she’d become exhausted trying to push the doors closed. They were alive, breathing dully, like Newton, but flopped carelessly about like dirty laundry. ‘I am glad you came.’

A voice from behind made Gail jump. It was a boy about eight years old, obviously the one her husband had spoken of. ‘What’s wrong with everyone?’ she asked. ‘Nothing is wrong. Do not be afraid.’ Newton never mentioned the size of the boy’s head. She was surprised he could stand up straight. ‘My husband has collapsed. I need help.’ ‘It is okay. I understand.’ He didn’t speak like a little boy. His diction was immaculate with a confidence bordering on arrogance. ‘They are just asleep. It is good to let them sleep when you are not using them.’ Though she looked at him from above, it seemed that he was beginning to tower over her. She was in his shadow and he tilted his eyes down upon her. His lips pulled back as if smiling. She was terrified and then her fear was slipping from her as though a drug was calming her, stripping her emotions while keeping her conscious, and she knew that it was because of him, and it was good that it was him. He was inside her head, where she wanted her darling little boy to be. She reached down and he reached up, their hands meeting with a friendly squeeze. ‘Am I your mother now?’ Gail asked. ‘Yes. You shall take care of me and show me the world.’ ‘I love you, Pierre.’ ‘I love you too, Mother.’

HIS WHEREABOUTS ARE UNKNOWN

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ADVANCE INFORMATION

Viva La Novella VI Winner Book 1

C OV E R

The Seizure Viva la Novella competition, now in its sixth year, is a major part of the Australian literary landscape. Past winners include Mirandi Riwoe whose novella The Fish Girl was shortlisted for this year’s Stella Prize and Marlee Jane Ward who won the Victorian Premier’s Literary Award, Young Adult Fiction for Welcome to Orphancorp. This year we are announcing the winners at the time of publication to capitalise on publicity and social media impact.

DRAF T

Key Information • • • •

Publication

01 September 2018

Binding

Paperback

Price

AU$14.99 | NZ$19.99

ISBN

9781925589504

Publisher

Brio Books

Imprint

Brio Books

Series

Category

Quality Fiction

Format

203 x 127 mm

Extent

128pp

Illustrations

N/A

Age Range

Terms

SOR

Launch to accompany prize announcement. Giveaways of the novella pair. Full social media campaign including Facebook and Twitter. Full traditional media campaign to support announcement.

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ADVANCE INFORMATION

Viva La Novella VI Winner Book 2

C OV E R

DRAF T

Key Information • • • •

Publication

01 September 2018

Binding

Paperback

Price

AU$14.99 | NZ$19.99

ISBN

9781925589528

Publisher

Brio Books

Imprint

Brio Books

Series

Category

Quality Fiction

Format

203 x 127 mm

Extent

128pp

Illustrations

N/A

Age Range

Terms

SOR

Launch to accompany prize announcement. Giveaways of the novella pair. Full social media campaign including Facebook and Twitter. Full traditional media campaign to support announcement.

hardie grant publishing hardiegrant.com

ADVANCE INFORMATION

Sisters of No Mercy Vincent Silk

Mega-storm Martha has wreaked havoc and it’s harder than ever to find a home. Hapless Pinky, Del – mother-hen and mentor – and the ever-resourceful and sometime sleuth Almond are members of Sisters of No Mercy. A band of vigilantes, a pack of thieves or a new wave commune, this underground network has a fresh target: heir to a mining fortune and property mogul Dirk Trench. Can these underdogs take on the establishment and win? Vincent Silk’s zingy debut novel fuses climate fiction, hysterical realism with all the tension of a carefully planned and finely executed heist. Written with humour, stinging social observations and surprising insight, Sisters of No Mercy announces Silk as an exciting literary voice.

Author Details Vincent Silk is a writer working in fiction and non-fiction, and living in Narrm Melbourne. His work has been published in the UTS Writers Anthology, Voiceworks, Going Down Swinging, Archer, and Seizure, among other places. In his non-fiction, he blends poetics and facts, and in his fiction he explores possibilities. Sisters of No Mercy is his first novel. Publication

01 September 2018

Binding

Paperback

Price

AU$26.99 | NZ$29.99

ISBN

9781925589375

Publisher

Brio Books

Imprint

Brio Books

Series

Category

Quality Fiction

Format

210 x 135 mm

Extent

304pp

Illustrations

N/A

Age Range

Terms

SOR

Key Information •

Topical and timely investigating housing stress, climate catastrophe, LGBTQI+ indentity and experience.

•

Launches in Sydney and Melbourne.

•

Full print and digital publicity campaign.

•

Excerpts to be published in literary journals.

•

Will appeal to fans of Nathan Hill’s The Nix, David Foster Wallace and Nell Zink.

Chapter Two

wo wide roads crossed each other, bisecting the residential blob of District Four. These roads, both of them arterial roads, laden with traffic, cut the District into amorphous quarters, with student housing and the converted brewery weighing down one edge and a mishmash of industry and residence dotting the interior. One of these roads ran at cross-sections to the main highway, squiggling uphill past the construction site erected around the old train station, and diverged into a fork. One of these forks ascended another hill, and along the sides of this were apartment and office buildings, their street level rooms boasting expensive supermarkets, refurbished vintage furniture and, further along, boutique apartment showrooms. The other fork shrunk to two lanes and proceeded down a gentle slope through a pocket of urban village. It was early, but not so early that the newsagents hadnâ&#x20AC;&#x2122;t propped caged tabloid posters against their walls and rolled 1

Vi n c e nt S i l k

the security doors up set themselves up for the day. A queue was slowly forming outside a hole-in-the-wall coffee shop, with people lined up along the wall. All of them either scrolling on their phones or making a point of not, and were instead poring over e-readers or gazing self-consciously at the sky. Before the road rose again over the hill, it intersected with another, and this ran along beside a park, ending in a roundabout that split the road again into four spindly fingers. This park-side street was lined with apartment buildings of a similar style to those along the main road, but these were shorter, truncated by height regulations. The streets that ran in a grid behind this were dotted with terrace houses in varying states of elegance and decay. Their curtained windows looked down on the cars parked tightly along the curb. The cramped streets, bearing signage reading ‘One Way’ or ‘No Through Road’, were paved with brick and were home to groupings of identical concrete buildings, sharing walls and slivers of grass sufficing as gardens. At the centre of this wobbling grid there was a small rectangular street, where concrete bollards blocked vehicle access from one end, meaning that any car entering the street from the other end had to leave by driving around in a full loop, but pedestrians could use any number of brick-paved lanes to enter. In the middle of the street a low metal fence hemmed an awkward, blob-shaped area of scrappy grass. In three places inside this area were park benches, and in the middle was a set of play equipment, heavily decorated with graffiti. The adornments were in a variety of media; tags applied in thick paints, later tagged over and re-tagged in scratches to create a palimpsest urban communication. Three buildings faced the blob of grass, wood chips, play equipment and park benches. The buildings were concrete and red brick, 2

Sisters of No Mercy

identical, all four-storeys high, with concrete balconies on levels one to four, and square patches of dirt in front of the ground floor apartments. These yards were spare, save a few raggedy potted plants bunched together in the corner of one, and an overturned black plastic tub, evidently a recently vacated worm farm. Sturdy fences of the same red brick ran along the fronts of the three buildings, terminating in a row of lockable mailboxes set into the brick on the right side of the paths leading to the front double doors of each. All this was contained behind a wall of temporarily erected metal fencing. A blue BMW turned into the street at the far end, and rolled slowly towards the fenced off buildings. Another, marginally less sleek BMW followed, crawling the length of the street until the first car stopped outside the nearest of the three buildings and pulled into the empty parking space. The second car followed suit, slipping in behind. The two cars idled for a moment, then their drivers killed their engines in similar order and passengers began, just as regimentally, to emerge. Inside the lacklustre leisure area in the middle of the street, two people were seated on a park bench. One was tall, with long hair, which she allowed to flow freely down her back, and wearing a pair of fashionable silver sandals that could have been either slightly ironic or utterly earnest and it wouldnâ&#x20AC;&#x2122;t have been less cool either way. The other was short, with dark hair tied in a bun and sticking out the back of a baseball cap. Under the brim of her cap, her caterpillar eyebrows were in shadow. The bench on which they sat was the only bench available to them, as, of the other two, one was only a metal frame and a back, with the slats of the seat smashed in, and the other was occupied by someone 3

Vi n c e nt S i l k

who was presently having a sleep. They were on the farthest side of the park from the visitors, with the play equipment between them, where a group of teenagers lounged, smoking and talking. The passengers of the cars arranged themselves on the footpath by the temporary fence that blocked access to one of the empty buildings. They were the type of professional men that were almost indistinguishable from each other, all three of them white, clad in suits of either navy blue or charcoal, with hair cut clone-ishly short on the sides and mildly longer on top. The only ways in which they differed in appearance were age. The two younger ones hovered around the older one, who held court with a rakish grin and a swagger that was palpable even from the park bench. His dark hair, cut with slightly less severity than his underlings, was streaked with silver and grey, and he wore a bone-coloured linen suit, the jacket of which he smoothed and patted intermittently. The younger two had arrived in the second car, and the Silver Fox had arrived in the first car. Another, much less fancy car, bearing the government logo, pulled up behind the second beemer. A looming suit appeared from within, the crown of his head spectacularly bald and shiny, rimmed by a thin moat of hair. He glistened in the sunlight. Almond passed Del the bag of croissants. Sitting at the bench in the little square of grass that served as a park, the morning sun shone directly into their faces, never impeded by the buildings of Blenham Court. In the scheme of things, these three buildings had sat in this spot for a mere scrap of time. They had been assembled from clay and minerals not even half a century before, and were identical in construction to many other buildings erected in that era, with the 4

Sisters of No Mercy

purpose of housing people with low incomes, who needed to be housed. In their small lifetime, they had faced this park, full of residents. They would not face the park, or anything, for much longer. ‘How’s your Nan?’ Almond asked. Del’s shoulders, already rounded with the weight of worry, slumped further. ‘She’s ok. She had a chest infection last week. Probably from the stress of the move.’ ‘The new place is, where, right on the lip of District Six, isn’t it?’ Del nodded. ‘Way further out than she’s used to. St Barnaby’s stuck them all in this retirement village right under the overpass. It’s full of these shitty little onebedroom huts, made of, like, cardboard pretty much. I think they were pissed off because everyone got so organised and refused to move for so long. I think the publicity was really bad for the development, and the council copped heaps of shit. I saw that article your mum wrote. Thanks for hassling her about that, by the way.’ ‘No problem. I didn’t have to hassle her much. There’s always a market for stories about government sell-offs, especially when their kicking old people out of their homes,’ said Almond. Too late, she noticed Del’s shoulders slump a little further. ‘Are you going to move in with Nan out there?’ Del shook her head. ‘I can’t. For one, it’s only one bedroom. And if I do, it fucks with her pension and her housing entitlement because of my income. I’m just above the earning threshold so I don’t count as a dependant. Unless I apply to be her carer, in which case I can’t legally earn more than the pension.’ 5

Vi n c e nt S i l k

She leaned forward with her elbows on her knees, and rested her chin in her hands. One of the teens began doing pull-ups on the monkey bars, his knees bent and his skinny ankles crossed behind him. The others, lounging on the play equipment, whooped derisively or rolled their eyes. ‘It’s pretty hard for her to acclimatise to a new space after so many years.’ Almond chewed her croissant thoughtfully. She had been watching the small gang of suits chatting outside the empty buildings throughout her conversation with Del. The younger suits bustled while the silver fox in the linen suit, who was clearly in charge, threw sporadic instructions over his shoulder to the youngest and most promising looking underling, who was making notes on an tablet and nodding enthusiastically. He stood back while another underling unlocked the temporary security fence that blocked the front doors. Underling Two wrenched the fencing out of the way and the boss and Underling One entered, followed closely by the bald guy and his own underling bringing up the rear. The little team broke apart, and two of the underlings stayed hanging around outside the building, tapping away on the tablets they held. Almond could see the others emerging in the window of the stairwell, then they reached the top floor and disappeared again, heading inside 3A. ‘So most of her old neighbours are at the same place as her, this retirement village?’ she gestured to the other empty buildings. ‘Mostly, yeah. Some of them who are older didn’t get subsidies for housing. Too ‘high needs’. They went into this nursing home out in like, West Combined. St Barnaby’s runs that too. I think some have gone to live with family. Nan’s got a couple of old friends from here out in her block. 6

Sisters of No Mercy

It’s hard because there’s no grocery store nearby, because of how the train line construction works have taken over the footpaths and stuff on those streets. I do her shopping for her when I go out.’ ‘Maybe we can try get her a place closer in,’ Almond said, ‘for both of you, even.’ ‘What’s available?’ Del hadn’t meant to sound so nihilistic. She sat up straighter and turned to Almond, offering her a grimace. ‘Sorry,’ she said, ‘I appreciate you trying. I just feel like it’s never-ending. I know how full the waiting lists are. And I’m worried about Nan. She’s getting old. Of course, that would be ideal for me, to live with Nan, close to work. But it feels like a dream to even talk about it.’ She picked absently at a loose thread on her skirt. ‘I’m scared for Nan,’ she said, ‘for her health, you know.’ Almond nodded, her thick eyebrows drawn in thought. Mercy House action had been thick and furious all summer, with the momentum of the warm weather and the psychological Fresh Start vibes it brought. There were people available to do anything from put on nice clothes and sign a fake signature onto a lease, to break into an empty house, change the locks, and sit it out, waiting to see if anyone would raise the alarm. It was easier to funnel people into roles and get them plugging away at the boring administrational shit. The numerous benefactors of the Sisters of No Mercy donated their money generously and without caveats, but as with all philanthropists they liked to see it being used in ways they approved of, even if their donations had to be secret. During summer it was easy to get more people working on things like managing the accounts, leases, and emergency funds, and that could free up others to do the difficult tasks like 7

Vi n c e nt S i l k

cleaning up the money acquired through less legal means. When leaves started to fall, so did people drop off from organising and head back to their routine lives. It was to be expected, people were set upon by cosmic calendar pressure. It was hard to divvy up tasks when there were more and more gaps that had once held people, but Almond understood. But this thing with Nan was pretty dire. They’d have to think of something. She gestured with her croissant across the road where the lurching bald guy and the flashy silver fox were emerging from the entrance of Number 2 Blenham Court, underlings in tow. ‘Fuck these guys,’ she said. Almond, who had been a thief for as long as she’d known how to be, knew how to turn things into liquid, make them disappear, how to put things to use in the most efficient way. Property can be liquid and change hands easily, but buildings are static, rigid, and must stay the same. The youths spilling over the playground equipment and swings ignored Del and Almond. A gust of chilly autumn wind blew across the square, cutting through the illusion of an endless summer. Del’s phone buzzed as a text came in. She glanced at it, then stood up and brushed croissant crumbs from her knees. ‘Oh, god,’ she groaned, ‘it’s Briar. I have to go. I have a horrible feeling about Turkey Way.’ Almond sharply turned her gaze from the scene across the road. ‘Turkey Way? The eviction?’ Del nodded. ‘I thought they got an injunction?’ ‘They did. It was for thirty days. They applied for a second, but I don’t think it’s going to work out.’ 8

Sisters of No Mercy

he looked across the road at the meeting of suits, which was breaking up now. The two leaders were shaking hands while the underlings nodded at each other. The wind carried snippets of their conversation and the echoes of laughter across to the park. One of the teenagers on the play equipment took out a paint pen and began to tag over some previously etched graffiti. ‘If Pinky gets evicted I don’t have time to deal with it right now, with Nan and everything,’ Del said. Almond nodded slowly. ‘Ok’ she said, ‘I’ll check what the go is with Turkey Way. We’ll see Briar tonight at the meeting anyway. But let’s take things one step at a time. Nan first.’ ‘Thanks, Almond. See you tonight.’ ‘See you tonight.’ As Del made her way across the park, drawing a couple of narrowed glances from the teenagers, Almond turned her attention back to the gang of suits. She had been filming them. The fingernail-sized camera fastened to her jacket had a good zoom, though wasn’t great at high speed. But she had a few good shots of the group of them, which was all she needed. There wasn’t anything she could do with this recording anyway, apart from keep the images to find out who these guys were, and file them all away for one day when they might come in useful. As the two older guys exited the building, preceding their respective underlings, the boss swivelled around, taking in the whole street with his hands on his hips. Almond lowered her head so her baseball cap covered her face. She took out her phone and opened the app attached to her camera. Halting images of the group appeared on the screen; the Silver Fox was shaking hands with the bald guy. Underling One was back behind 9

Vi n c e nt S i l k

the driver’s seat of the second car, waiting patiently. She already knew the bald one, the Minister for Urban Affairs, by sight. And his two underlings seemed familiar and fairly inconsequential. She was more interested in the other guy, the flashy silver fox. Her eyes flicked to the watch on her wrist. Noticing the time, she shut down the camera via the app and stood up. The little lens closed, and she left the park, waving cheerfully to the teens, who scowled at her. The suits would be leaving soon too, and she wanted to slip away into the rabbit warren of one-way streets before they drove past her. Almond stuffed her hands in the pockets of her bomber jacket. The pouch containing her keys, wallet and phone was slung across her back, resting between her shoulder blades with a weight that comforted her. Even walking quickly, which she didn’t mind, it would take her nearly an hour to get to the depot. But she’d left herself enough time, and needed to stop past somewhere on the way. Maybe she could jump on a train for the two stops if she ran out of time. She took one of the laneways, relics from a bygone century that had been necessary for waste removal from the backyard toilet days, but which were now used mostly as the realm of bins. The lane was short, and spewed her out onto a wider street, packed with parked cars. She made her way up the slight incline, passing terrace houses humming from within with the sounds of morning routines. Nestled in among houses like this was one in a series of Mercy Houses. These houses were spread out across the city in the four Quarters, chosen often for their location and ease of access, but more often for their availability. She’d been on graveyard shift last night, here at this particular house, at the request of the residents. They’d seen council workers standing 10

Sisters of No Mercy

around on the street on more than one morning that week, gazing up and down the street with suspicion in their eyes. The residents of the Mercy House were worried they were about to get busted. It was one of the less secure occupations that the Sisters ran, being a squat. Almond had stayed over, sitting up in the darkened front room from 12:00 through to 6:00, reassuring the worried occupants that whatever happened, they would be looked after. Almond ran across the road, waving at the honking motorists, and into District Fourâ&#x20AC;&#x2122;s largest park. It was a city park, resplendent with basketball and tennis courts, sketchily maintained ornamental gardens, and a pool. The massive grassy plain of the park was oval shaped, and criss crossed with footpaths, hemmed by a border of short hardy hedges. She was vaulting the hedge when her phone buzzed in her jacket pocket. She fished it out. A familiar international number that she recognised flashed on the screen.

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Pillow Thoughts II Healing the Heart Courtney Peppernell Following the smash success of her best-selling book, Pillow Thoughts , Courtney Peppernell now returns with the follow-up sequel Pillow Thoughts II: Healing the Heart. Courtney Peppernell understands that healing is a process, and Pillow Thoughts II eloquently captures the time and experience that one goes through on their journey to peace through restoration. A collection of inspirational and comforting poems for anyone who is mending from a broken heart.

Author Details Courtney Peppernell is an LGBT author from Sydney, Australia. In October 2016 she released the best-selling poetry collection Pillow Thoughts. Courtney has been writing her whole life and currently writes young adult novels and poetry collections. In February 2017 she released her second novel, Keeping Long Island. In August 2017 she published Pillow Thoughts and The Road Between via US Publication

01 September 2018

Binding

Paperback

Price

AU$29.99 | NZ$32.99

ISBN

9781449495084

Publisher

AMP

Imprint

Andrews McMeel Books

Series

Category

Poetry

Format

203 x 127 mm

Extent

224pp

Illustrations

N/A

Age Range

Terms

SOR

publisher Andrews McMeel Publishing. When Courtney isn't writing she enjoys keeping fit, listening to music, and hanging out with her two dogs, Hero & Dakota.

Key Information •

Courtney Peppernell is an openly lesbian poet who brings a new and needed perspective to the poetry genre.

•

The book is organised into a “Table of Thoughts,” with writings grouped in sections such as, “If you are soul-searching,” “If you need a reason to stay,” and “If you are dreaming of someone.” This enables readers to have specific experiences with the book and return to it often, quickly finding the inspiration they’re seeking.

•

There is a strong diversity of work in Pillow Thoughts II: rhyming poetry, free verse, and prose.

•

Peppernell has an active and popular Tumblr (itsonlyyforever.tumblr.com) as well as 32k Instagram followers (@itsonlyyforever, as of 29/03/18).

Table of Thoughts

If your heart is in love 1 If your heart is aching 43 If your heart is missing someone 83 If your heart is happy 125 These are for your heart 167

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If your heart is in love

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Pillow Thoughts II

Love is all around us. It’s in flowers and sunsets, it’s the whisper in trees, the breath of a newborn child. It’s two teenage lovers, free and wild. Love is a mountain, a river, a hand to hold, it’s courageous, fierce, honest, and bold. It’s a shoulder when you weep, a blanket when you sleep. It is family, it is strength, it is faith. Love has no boundaries, no gender, love just exists.

PillowThoughtsII_INT.indd 2-3

Courtney Peppernell

You shouldn’t lose sleep over somebody any more than they should lose sleep over you. But you do, we all do. And we call this love.

3/7/18 12:23 PM

Pillow Thoughts II

I am a solar system with crashing comets and star clusters And in all my pieces she exists

Courtney Peppernell

I know life isn’t always about bright colors and fireworks. Sometimes the colors aren’t always clear, and our days get so hard they hurt. But settle down with me, hold my hand, let me kiss you. All I want is to know you more. Better than anyone else has before.

I can feel her so strongly it’s like I am not even me anymore Like all my pieces belong to her

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If your heart is aching

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Pillow Thoughts II

The Three Kinds of Heartbreak The first is when someone is reckless with your heart and it breaks and shatters in ways you never thought it could

Courtney Peppernell

Sometimes heartbreak will feel light, like a feather falling from the sky. Other times it will hurt so much you’ll stand in front of the mirror and beg, why? It will come and go through chapters of your life. You will cry. You will lie awake at night hoping it will pass in the morning. And it will pass. The ache will pass with every tide and return when things have come crashing down. It is a continuous cycle, here to make you stronger.

The second is when you break someone else’s heart Because you’ll never know pain like the type that has you look into their eyes but they look away And the worst kind of heartbreak is the kind that comes along when you have to watch the person you love be happy with someone else

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Pillow Thoughts II

Courtney Peppernell

When she puts her arms around you, she will make you feel safe, but rarely will she take you in her arms. She will call you late at night when the radio is playing her favorite song and tell you how much it reminds her of you. But these are the same songs she has dedicated to those before you. Listen to her when she’s crying; it’s one of the only times she will tell you the truth. She will pretend to understand you, and you’ll believe her when she says she loves all your flaws. She will tell you she wants all the same things you do, but she doesn’t. She doesn’t know what she wants. She will tell you that you are the only thing she needs, but you aren’t. She will want others. She will believe she is always right even when she’s not and you know she’s not, but you’ll stop arguing anyway. You’ll stay because her selfishness and her recklessness don’t seem less than ordinary. Everyone around you will constantly say how beautiful she is, a work of art, someone extraordinary. Until the day she shows the true colors underneath her mask. They will be dark and dangerous and in your hesitation, you might survive. You might just dodge a bullet.

My eyes hurt from staring at a screen trying to forget the memories. My legs hurt from running through empty streets trying to forget all the nights you slept in my sheets. My hands hurt from trying to distract myself in the pages of a book. I’ve been hoping to forget your smile and the way you look.

For the person who loves her next, because I couldn’t.

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ADVANCE INFORMATION

ALSO BY COURTNEY PEPPERNELL

Price

AU$29.99 | NZ$31.99

Price

AU$29.99 | NZ$31.99

ISBN

9781449489755

ISBN

9781449490331

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Baby Dragon: Finger Puppet Book Chronicle Books Bright art and simple, child-friendly text, plus an adorable magical finger puppet! Meet Baby Dragon! Where does Baby Dragon live? Is he finally ready to fly? Follow along as he experiences his world and discovers his special powers! An adorable finger puppet, warm illustrations, and a comforting story with a touch of magic make this perfect for the very youngest readers.

Author Details Publication

01 September 2018

Binding

Board Book

Price

AU$9.99

ISBN

9781452170770

Publisher

Chronicle Books

Imprint

Chronicle Child

Series

Category

Child Picture

Format

111 x 111 mm

Extent

12pp

Illustrations

Victoria Ying is an artist with a background in animation. Her film credits include Tangled, Wreck it Ralph, Frozen, Paperman, Big Hero 6, and Moana. Her current work focuses on storytelling with her debut picture book, Meow!, out October 2017, and many other novel and graphic novel projects in development.

Key Information •

The Finger Puppet series has sold more than 4.5 million copies!

•

Dragons are perennially popular, especially in light of Harry Potter, Games of Thrones, and The Hobbit, and the red dragon featured in this book is perfect for Chinese New Year.

•

This new line brings an exciting illustrator with a magical, animation-inspired style to the series, as well as a new playful approach to the text.

•

This series beautifully combines reading with interactive play. Die-cuts on every page become peekaboo holes for the finger puppet, or handles for a child to grip as they turn the pages.

Full colour throughout

•

The plush finger puppet is attached to the die-cut hole in the back cover so the puppet cannot be lost.

Age Range

•

Only $9.99 for a novelty board book with finger puppet!

Terms

SOR

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ADVANCE INFORMATION

Baby Unicorn: Finger Puppet Book Chronicle Books Bright art and simple, child-friendly text, plus an adorable magical finger puppet! Meet Baby Unicorn! What does Baby Unicorn find in the enchanted forest? Is she ready to use her healing magic? Follow along as she experiences her world and discovers her special powers! An adorable finger puppet, warm illustrations, and a comforting story with a touch of magic make this perfect for the very youngest readers.

Author Details Publication

01 September 2018

Binding

Board Book

Price

AU$9.99

ISBN

9781452170763

Publisher

Chronicle Books

Imprint

Chronicle Child

Series

Category

Child Picture

Format

111 x 111 mm

Extent Illustrations Age Range

Terms

SOR

Key Information •

The Finger Puppet series has sold more than 4.5 million copies globally!

•

Unicorns are trending everywhere, appearing in everything from picture books to clothing to décor.

•

This new line brings an exciting illustrator with a magical, animation-inspired style to the series, as well as a new playful approach to the text.

•

This series beautifully combines reading with interactive play. Die-cuts on every page become peekaboo holes for the finger puppet, or handles for a child to grip as they turn the pages.

12pp

•

The plush finger puppet is attached to the die-cut hole in the back cover so the puppet cannot be lost.

Full-colour illustrations throughout

•

Only $9.99 for a novelty board book with finger puppet!

ALSO AVAILABLE IN THE FINGER PUPPET BOOK RANGE

hardiegrant.com

Price

AU$9.99

Price

AU$9.99

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ISBN

9781452163765

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9781452163758

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9781452163734

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9781452163741

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ISBN

9781452156125

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9781452156118

ISBN

9781452156101

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AU$9.99

ISBN

9781452146614

ISBN

9781452142371

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ADVANCE INFORMATION

Dispatches You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another (Volume 1) René Redzepi and Chris Ying Dispatches is the inspired and ambitious collaboration between MAD, the international nonprofit organisation founded by René Redzepi, the chef and co-owner of Noma, and Lucky Peach cofounder and editor in chief Chris Ying. Each edition of this new series of singlesubject books will encourage readers to think about food in new ways and take action to make food better. Each book will unpack a single urgent and interesting topic, from the history of creative cooking to farming in a world changed by global warming. The first book—You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another—proposes that immigration is fundamental to cuisine, and that good food is the common ground between different cultures. The book comprises longform writing about the ways in which immigration has shaped food, and shorter features that point to our similarities, including the many ways we wrap meat in flatbreads, a basic primer on fire, and a catalog of all the species of animals that we eat. Dispatches is poised to take all our ideas about food to the next level.

Publication

01 September 2018

Binding

Hardback

Price

AU$50.00

ISBN

9781579658403

Publisher

Workman Publishing

Imprint

Workman

Series

Category

Food & Drink

Format

241 x 165 mm

Extent

160pp

Illustrations

N/A

Age Range

Terms

SOR

Author Details Chris Ying is the cofounder and former editor in chief of Lucky Peach. He has written and edited numerous books about food and other topics. René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognised as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and profiled in two feature-length documentaries and countless national and international media outlets. His previous book Noma: Time and Place in Nordic Cuisine, an IACP and James Beard Award winner, has over 150,000 copies in print. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph. MAD is a nonprofit organization founded by René Redzepi as an annual symposium of food professionals with an appetite for knowledge. Every summer, 300 chefs, restaurateurs, servers, entrepreneurs, farmers, artists, and writers gather in a red circus tent in Copenhagen to discuss the nature of food. Founded in 2011, the organisation is dedicated to creating a global cooking community with a social conscience, a sense of curiosity, and an appetite for change. Find MAD on Instagram @themadfeed.

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ADVANCE INFORMATION Key Selling Points

• The food-publishing landscape is oversaturated with reactive sites and cookbooks. Dispatches will encourage readers to think about food in new ways and to take action to make food better. • The design of the series will be smart and clean. The trim size of each volume of Dispatches will be the same, and the covers will be similar (or at least related), so that the books feel like part of a series. • While the exteriors of each volume of Dispatches will appear unified, inside, each volume will tackle its subject in a different way, whether it’s a photo book, a collection of recipes, a children’s book, a field guide, etc. • René Redzepi is one of the most admired and popular chefs on earth, with a following that continues to grow rapidly. Chris Ying is an established and respected voice in food writing, fresh from having launched and guided one of the biggest success stories in recent independent publishing history (Lucky Peach). • MAD provides numerous opportunities for cross-promotion, whether through its yearly gathering in Copenhagen (and the attendant press coverage), its social media (as well as Noma’s and René Redzepi’s), and other events and projects throughout the year.

Publication

01 September 2018

Binding

Hardback

Price

AU$50.00

ISBN

9781579658403

Publisher

Workman Publishing

Imprint

Workman

Series

Category

Food & Drink

Format

241 x 165 mm

Extent

160pp

Illustrations

N/A

Age Range

Terms

SOR

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ADVANCE INFORMATION

Dinosaur A Photicular Book Dan Kainen and Kathy Wollard A brand-new book in the 2-million-copy Photicular series features images of dinosaurs—from T. rex to triceratops—that really move right on the page.

Publication

01 September 2018

Binding

Hardback

Price

AU$50.00

ISBN

9781523504725

Publisher

Workman Publishing

Imprint

Workman

Series

Category

Child Picture

Format

203 x 203 mm

Extent

24pp

Illustrations

8 full-colour Photicular images

Age Range

Terms

SOR

We see their bones in museums. We pore over their imagined likenesses in books. We love movies that bring them to the big screen. Now, see dinosaurs come to life as if you were traveling on an expedition a hundred million years back in time. Using extremely lifelike animation, Dinosaur shows us a herd of giant sauroposeidons, with their impossibly long necks, lumbering across the sun-drenched plains eons and eons ago. Two angry triceratops preparing to lock horns. A threatened velociraptor standing tall, waving its wildly feathered arms. And, almost tenderly, a pair of duck-billed parasauropholuses feeling spring in the air and nuzzling. Flipping through these pages is as close as we’ll ever get to watching actual footage from earth’s distant past. The informative and lively text by science writer Kathy Wollard then brings us even closer through its insights and setting-the-scene storytelling. With T. rex roaring on the cover, Dinosaur is utterly irresistible.

Author Details Dan Kainen is an artist, designer, and inventor living in New York City. He is the creator of the bestselling Photicular books Safari, Ocean, Polar, Jungle, and Wild. While working with some of the pioneers of holography, Dan created a special spotlight that was used by Soho’s Museum of Holography to light holograms. The related field of holography led to Dan’s interest in lenticular art and, in turn, after nearly a decade of research and experimentation, to the creation of his “Motion Viewer,” his third patent in that field and the inspiration for Safari and the other Photicular books. Kathy Wollard is a science journalist and the author of the bestselling How Come? Every Kid’s Science Questions Explained. Her work has appeared in Newsday, Scholastic, Popular Science, and Family Fun magazines.

Key Information •

For dinosaur and Photicular fans of all ages, including kids and families, museum-goers, natural history buffs, and anyone looking for a "wow" holiday gift.

•

Photicular technology has never met such a popular subject! These images of dinosaurs in motion come from Discovery Footage Source, home of Discovery Channel, Science Channel and other networks focused on education. The experience of turning these pages is as close to watching actual footage of dinosaurs as one can get.

•

The Photicular series has more than 2 million copies in print, and Workman ships more than 300,000 copies of the books each year.

•

Young children (including the many who are dinosaur-obsessed) will love the moving images; older readers will learn something new from Kathy Wollard's insightful text that accompanies the images.

•

The book is serious enough for museum stores, and striking enough (with its T. rex cover!) to make a big impact on holiday gift tables.

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ADVANCE INFORMATION

ALSO AVAILABLE

AU$49.99

9780761180517

9780761189534

AU$49.99

AU$34.99

9780761163800

9781523501472

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ADVANCE INFORMATION

PHOTICULAR SERIES MIXED PACK 2 copies of Dinosaur 1 copy each of Jungle , Wild , Safari and Ocean WITH A 47.5% DISCOUNT

RRP: $284.96 WITH DISCOUNT: $149.60

Star Power A Simple Guide to Astrology for the Modern Mystic Vanessa Montgomery A simple, practical and revealing handbook that reloads classic astrology wisdom for the modern mystic. Become a better modern mystic with the help of this invaluable handbook. Through easy-to-follow chapters, you'll find all you need to know in order to read your own astrological chart, from the movement and meaning of the stars and planets to understanding astrological elements, houses, aspects and transits. Star Power reveals how your birth chart can all help you learn more about yourself, your life and your future. You'll find out which star sign you're compatible with, how the universe impacts your approach to love, wealth, creativity and careers, and ultimately learn to take cosmic control of your universe.

Author Details Vanessa Montgomery is a professional astrologer based in Australia. She specialises in psychological astrology and works with clients to cast light on, help heal and transform relationships, finance, career, self-belief and, most importantly, mental and physical health. Her personal motto is: free your mind, own your power, change your world.

Publication

01 September 2018

Binding

Hardback

Price

AU$19.99 | NZ$22.99

ISBN

9781787132245

Publisher

Quadrille Publishing Ltd

•

A contemporary, visually appealing gift book on a classic subject.

Imprint

Quadrille Publishing Ltd

•

Taps into self-help and soft MBS.

Series

•

Category

New Age/Inspirational

International trend with new, young audience – it's declared 2018's big new trend in New York Times, The Guardian, The Independent, The Atlantic and many others.

Format

185 x 135 mm

•

Extent

192pp

Horoscopes back in fashion, with weekly and daily updates in Elle, Vogue, Vice/Broadly, Lenny, The Cut, Evening Standard, Refinery 29, Marie Claire, Girlboss and many more.

Illustrations

Colour illustrations

Age Range

Terms

SOR

Key Information

Planets T B C

10 th

11th

8th

12th

7th

1st

6th 5th

2nd Signs Aries Taurus Gemini Cancer Leo Virgo Libra Scorpio Sagittarius Capricorn Aquarius Pisces

9th

3rd

4th Elements Fire Earth Air Water Modes Cardinal Fixed Mutable

Introduction 04 How to use this book 06 The language of astrology 08 How to read a birth chart 14 Planets 20 Nodes 68 Signs 70 Elements 24 Modes 134 Houses 136 Aspects 164 Compatibility 176 Transits 184 Resources 190 Acknowledgements 191

How to use this book Star Power is a step-by-step guide to reading a birth chart (also known as a natal chart or horoscope). Each chapter is a building block on your journey of discovery, so it‘s best to read the book from front to back. Each chapter will reveal the components that make up astrology and show you how to read these components together so you can use astrology as a system. Knowing how to do read your chart will empower your inner mystic ! Going well beyond Sun signs (which is simply the zodiac sign the Sun was in when you were born), you‘ll find reading a chart will give you insight into yourself and others. It helps you to identify your strengths and weaknesses, temperament and personality, areas of opportunity and challenge. You can read anyone‘s birth chart to find out the same things about them. Start with the planets, understand what functions they represent. Move on to signs : learn about their personalities and characteristics. And then tackle the houses : familiarise yourself with the areas of life where you‘ll feel the impact (known as the ‘expression‘) of the planets and signs. To dig deeper, read about modes, nodes, aspects and transits. This will give you an even greater understanding of your birth chart. Go as deep as you like ! But stick with it! It will all start to slot together, and before you know it, you‘ll be reading a chart like a pro.

What is a birth chart? A birth chart is based on the time, date and place of birth. You can create a birth chart using the birth chart calculator at www.xx.com or you can use any number of free, easy - to - use generators online. The chart shows the position of the planets and signs, your rising sign, the house positions, the position of signs on house cusps and aspects at the time of your birth. You can generate a chart for anyone as long as you know their birthday info. When you first see a chart, it will look confusing – a mass of lines and symbols. But as you become more familiar with these symbols (known as glyphs) it will come into focus. How to use this book

Keywords (and how to use them) Each planet, sign and house (as well as other features within the birth chart) have been assigned keywords. Get to know these keywords, as they are literally the key to unlocking astrology. The keywords are listed at the top of each relevant page. As you go through the book, you‘ll find the keywords are used as a shorthand (within brackets) to help you understand the connections between the planets, signs and houses. For example, you might see something like Moon (emotions), or it might be the other way around, such as love (Venus) – soon, you‘ll know the keywords without having to reference them. While each planet and sign in this book is written as a pure archetype (by keywords), remember we are all a synthesis of our parts. No one is just purely one sign, no one exists in a single area of life. Appreciate this, and you‘ll soon master the art of reading a birth chart.

Keep it simple

Expand your experience by looking up as many people‘s charts as you can, including celebrities or your favourite mentors. This way you‘ll notice the similarities and differences, gain confidence and build your knowledge. Keep it simple, and always go back to keywords. Use the astrological framework to guide your imagination and instinct. It can be a valuable tool in developing your ability to understand the world holistically, which means greater ability to get into a positive flow. And let your intuition be your most valuable asset. Your gut always knows – as they say, ‘First thought, best thought.‘ Catch it before your logical mind cuts in and tries to override any insights delivered by your mystical, all - knowing voice ! A good rule of thumb is, if you feel an upward expansive shift in your body, go with it. If it‘s downward and contracting, apply the brakes, you‘re going in the wrong direction. No matter what anyone else says, your truth is your own. Your inner mystic reserves the final say. Free your mind, own your power, change your world.

Star Power

How to read a birth chart

Claire Howell Female 16 Sept 1997, Tue 9 :55 PM AEST - 10 :00 Sydney, Australia Topical Placidus

Reading a birth chart is a simple 4 piece combination code. Planet + Sign + House + Aspect

1) Identifty which planet it is? (Sun, Moon, Mercury, Jupiter etc) And note the keywords for that planet

23° 18° 25° 19°

12°

19¡

05°

2) Identify which sign is it in? (within Aries, Cancer, Leo etc) And note the keywords for that sign

27°

15° 23°

3) Identify what house is it in? (within 2nd House, 5th, 11th etc) And note the keywords for that house

18°

11 16°

4) Identify if it forms an aspect – this is a geometrical relationship – to another planet? (trine, square etc) And remind yourself of the meaning of the aspects

03°

21°

05°

16°

1) Which planet? Let’s start with the Sun The planets represent WHAT is happening in the chart, they are like the various characters representing parts of our psyche, each with a unique function.

2 3

01°

15°

23° 05°

19°

A basic example based on Claire’s chart, focussing on the Sun

23¡

2) Which sign is the planet in? The Sun is in Virgo The sign a planet is in describes HOW the planet expresses its unique function. In this case, the Sun is filtered through the qualities of Virgo.

18°

3) Which house is the planet is in? The Virgo Sun is in the 4th House The house a planet is in indicates the particular area of life WHERE the planet most needs expression. This is like the stage.

25° 23°

III. Signs

What‘s your star sign ? Your answer could be the only bit of astro knowledge you have – which is a good start, because it‘s a fundamental part of your birth chart ! Your star sign (also known as a Sun sign) is determined by which of the 12 signs the Sun was in during the month you were born. The Sun‘s function – a sense of self – is expressed in this sign, so it is therefore very revealing. But your Sun sign isn‘t the only planet/sign combo you should be aware of. On the day you were born, all the other planets will have been positioned in certain places, within certain signs. As you might remember, the planets represent ‘what‘ is being expressed, the sign it is in shows ‘how‘ this function is expressed. So to get your inner mystic rolling, swat up on the traits of the Sun, Moon and planets, read this chapter to understand the characteristics of each sign, then identify which signs the planets are positioned in within your birth chart. Each planetary position will reveal a particular aspect of our nature. If you get lost, or the meaning of the signs is blurring or blending, go back to keywords and simplify. For example, if Venus (love) is in the sign of Aries (assertive), you will likely express your love directly and assertively. And what will you be attracted to ? Forthrightness and trailblazers ! It‘s as simple as that.

Sun signs

Star Power

Taurus I have

When giving practical help, her famous patience can be tried on those that don ‘t take steps to get themselves out of a mire. Less talk, more action. Taureans like to get on with it without fuss or complaint. Since before it was trending, Taurus has been an eco warrior. She ‘ll upcycle or repAir before she casts anything out. Wastefulness is not her style. This Earth sign tends to be the most comfortable and in touch with her body. Her body is her compass, she understands it knows everything. Instinctively cautious, Taurus has her own pace, which tends toward the rhythm of nature. She ‘s methodical and won ‘t be poked or prodded to perform at someone else ‘s whim. If she ‘s feeling harried or has a vague sense of ‘not quite right‘, Taurus will apply the brakes and slow down even more. Stubborn, yes. A beast of burden, no. From forest to sea she craves contact with the natural world. This modern mystic senses the spirit of the land, the energy in the rocks and the breath in the trees.

Sensual · Resourceful Fecund Consistent · Enduring · Cautious Determined

RULER Venus ELEMENT Earth QUALITY Fixed HOUSE Associated with the 2nd House RULES The throat, neck and chest PERSONALITY Introverted COLOUR Autumnal golds, browns, greens

The first of the material girls, Earth sign Taurus is ready to make the most of what the material world has to offer. She ‘s inestimably sensual : think honey dripping down the skin glacier - slow, with lush velvet and ambient,

scented - candle light. Ruling planet Venus is grounded in this sign of fecund creativity. She asks, is it beautiful, practical, useful ? She appreciates texture, natural materials and great design. All Earth signs work for and appreciate what money can buy, and Taurus is no exception. She ‘ll toil hard and long for what she purchases so she wants it to last. Don ‘t get me wrong, Taurus may have expensive taste, yet that resourceful nature will often find it at the best price. Taurus loves nothing more than a bargain. Oh, and pastries. Michelin starred, ideally ; cornershop at a pinch. They acquire, accumulate and build things that endure. From artisans that prefer form over abstract ideas to property tycoons, Taureans cleave to all things solid and beautiful. The current ‘ built to break ‘ ethos must have them shaking their head, rolling their eyes and heading for the nearest bespoke craftsperson. Taurus likes her loves and friendships the same as she likes her money in the bank… to last and grow. She ‘ll acquire you and feel she owns you for life. Nothing says BFF like the affectionate, solid consistency Taurus brings to the table. Sun signs

Classic Taurus Adele

Since Taurus rules the throat, it ‘s not surprising that many well - known singers are ruled by this melodic sign. While the body part ruled by each sign can be a focal point, it can also be the first place to suffer due to imbalance. Taurus often endures throat issues or stiff necks and shoulders. Taurus is a sign of acquisition as well as that of a gourmand, which often results in a robust and full physique. Movements are regular and calm, temperament is even. Since neck and shoulders are ruled by Taurus, they are generally not only strong but can be an erotic zone. Like all Taureans in tune with what matters most to them, even at the height of fame Adele decided she needed a work/ life balance and took five years off from her career. She also realised not many fans would relate to her experience as a successful global star, so the move helped ground her lyrics in a more down - to - Earth lifestyle they could identify with. At one point she even took back her old job in a small record store. Star Power

Surviving the pitfalls of being a Taurus Does your comfort zone fit Old habits die hard. You don ‘t like change, so you rarely leave your comfort zone. You have your own pace, but your opposite sign is Scorpio, whose impulse is to ruthlessly raze anything past its best in order to drive change. It takes this kind of no - holds - barred insistence to steer you into greener pastures when you cling to what you ‘ve outgrown. Draw on this polarity to balance any stubborn adherence to the familiar if it ‘s no longer serving you. Know when it ‘s time to consolidate and move forward. Because you know you ‘re worth it Being an Earth sign, you value your material possessions and can confuse what you own with what you ‘re worth. Reflect your inner worth into the outer world, not the other way around. Show off that internal abundance with a growth mindset, concrete plans and focused practical action. Find your forever bae Your stability tends to attract those who are more out to sea emotionally and in life. Loyalty and the ability to bed in for the long haul are essential, so make sure any potential partners are worth the investment, as you don ‘t give away your heart easily. As a fixed sign it takes even longer to let go. Plus, any match will need to pile on the cuddles. Restaurateurs, gourmands and grounded hedonists may also apply.

Cosying up to a Taurus Taste, touch, feel, see, listen… Taurus is super - sensual, so appeal to her senses and pile on the affection. Meet - ups over food and drinks are ideal. Music holds special appeal, so share playlists or invite her to see live bands. Nature ‘s temple Taurus is up for anything that involves communing with nature. Take her to her special place with a picnic, go on a hike or even go camping… hang on, make that glamping. Sun signs

Get Taurus on your team While Taurus knows how to kick back and enjoy life ‘s prizes, she also loves to get things done. She makes an excellent business or work colleague. If you have the start - up initiative, she has the stamina and resourcefulness to push projects through to fulfilment.

Taurus in your chart

You might not be a Taurus, but you ‘ll still feel the Taurus vibe Look at your birth chart, and locate the area ruled by Taurus. In this area, you ‘ll be practical, and interested in both pleasure and material acquisition. If Taurus rules your 7th House of equal partnership you ‘ll seek stability in your one - on - ones. They ‘ll need to provide you with both material comforts and serenity. You‘re in for the long game, so take it step - by - step. If your 9th House of personal philosophy, higher education and travel has a Taurus bias, you ‘ll roam for practical reasons. You ‘ll need to touch the architecture, bathe in the ambiance and enjoy local music and arts. You ‘ll have set beliefs that will take a lot to change, if ever, or may evolve very slowly over your lifespan. Planets expressing their function through the filter of Taurus will seek to ground themselves in practical application. Ruled by Venus, there is often some sort of artistic ability. Mars in Taurus seeks to act pragmatically and practically. She ‘s robust, and loaded with plenty of endurance and stamina to reach her goals. Although it may take her longer to get there, she tends to finish in front in the end due to sheer persistence and focused effort. Sensual distractions may get in the way, though – glass of vino, anyone ? When in Taurus, Mercury, ruler of mind and communications, is thoughtful and structured. She ‘ll take her time with decisions and tends not to change her mind once made up. She ‘s interested in how things work and in practical solutions rather than flaky concepts or emotional tangents. She may take longer to learn, but this fixed sign has an infallible and long memory.

Star Power

IV. Elements Personality types

There are three signs for each of the four elements (Fire, Earth, Air and Water). The elemental type describes the basic psychological types and traits of human behaviour. As the focal area of perception and function, the element is vital to understanding each zodiac sign type. The expression of each element can be observed over many levels : in body type, skin and hair texture, food preferences, a person‘s ‘vibes‘, as well as more esoteric characteristics including response times. Ideally a balance of elements is spread out through a birth chart, but at least one element may be lacking or overrepresented, which brings a challenge and a requirement for balance. Check out the elemental balance of the signs represented in a chart, as well as individual elements and the planets that function through them. This will give a more finely tuned understanding of each sign and planet as well as of the overall energy an individual is working with. Interestingly, the Myers - Briggs personality types used in the corporate world are based on Jung‘s four original psychological types. Just as they can be used to gauge the focus of an individual personality, so can merely knowing the elements in a chart, and that‘s before drilling down into the sign type, aspects and house placement. How‘s that for an insider‘s view ?

Sun signs

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Star Power

125

Fire Intuition Aries · Leo · Sagittarius

Fire perceives through intuition, prophetic vision and forecasting. With just a little information it leaps like well - fuelled flames into potentials and outcomes. It often lives in the future rather than being present. Fire is an energy of the spirit. It‘s identified by a joyful, high - energy vibe, with lots of movement and confidence. Air is compatible with Fire, as new ideas encourage it to respond. It‘s very positive and confident, and full of bravado. Fire types are stimulating to be around : they‘re direct and generally quite honest. Fire naturally attracts and enjoys attention. Response times are quick and assertive, but they become bored quickly, and soon need to move on to the next stimulus. Highly idealistic, Fire can be naive and innocent. Lack of ability to detect BS may result from projecting truth. In a tug - of - war, Fire starts off strong, then throws in the towel and goes off in search of something else to keep it amused. Fire often draws events that limit and ground. They will draw in missing elements in order to balance and learn ; however, they can be tripped up by the Earth element in terms of the limits of the physical body and injuries, which bring Fire back ‘down to Earth‘ when it‘s unbalanced. As the most psychologically different from Earth, Fire needs Earth to bring it back into the present.

Sun signs

126

Too much Fire in your chart You‘re not shouting, you‘re just debating passionately ! Highly enthusiastic about what you believe in, you find meaning in just about everything. Like a blazing inferno, you‘re a rush of kinetic energy, literally moving physically and feeling a need to roam. Anger, impatience and riding roughshod over quieter, more sensitive types can result from an imbalance of Fire. Often an overabundance of an element produces the reverse. Since Fire seeks attention, too much of this element can create high spirits and confidence within, but they are not expressed externally. The outcome is they don‘t seek attention and can appear shy. Physically, inflammation or issues around heat may be a problem. Avoid heating/stimulating foods like chilli, coffee and alcohol. Fire is already energising, so adding more of the same makes problems worse. Avoid deep - fried, oily food as well as sour flavours. Stay calm by eating fresh, raw foods. Balance hot, dry and light by consuming moist, cold and heavy. Drink lots of Water to keep your engine cool. You‘ll want to burn the candle at both ends with all that energy inside, but you‘re the most likely to exhaust your natural reserves, since there‘s not enough of the other elements to balance your output and exuberance.

Not enough Fire in your chart If you lack Fire in your chart, import it ! Bring in Fire types to teach you how to live with a high - energy outlook. What we lack naturally we can always learn later, to some degree. Not enough Fire may result in a lack of inspiration, motivation and joy, which can lead to low energy, low vitality, low feelings or even depression. Digestion can be sluggish. Bring in stimulants that have a Fire element, like chilli or coffee ; soak up lots of Sun, light and warmth. Intense exercise like running builds Fire. Power yoga like Ashtanga also helps. Fire lends a certain confidence, so a lack of it can result in shyness. Conversely, often those with insufficient Fire go out of their way to seek attention, becoming performers. We may overcompensate so much that it becomes our downfall. Star Power

127

V. Houses

A birth chart is divided into 12 pieces called houses. Unlike Sun signs, which each occupy 30º of the 360º birth chart, houses can occupy a bigger or smaller portion – these will vary from birth chart to birth chart. Each represents specific areas of life such as health and career. They are ‘where‘ a function is being expressed – remember, planets are ‘what‘ is being expressed, and Sun signs represent ‘how‘ that function is being expressed. Houses are like the stage for a planet‘s expression. As with the planets and signs, use the keywords for as a shorthand to their meaning. The houses literally house the planets, which all fall under a sign. For example, the Sun is where you learn about yourself, evolve and shine, so if it‘s positioned in the 7th House of partnerships in your birth chart, you will shine and evolve in in your relationships. The beginning of each house is called the cusp, which will be at a specific degree to a sign. The sign on the cusp of each house (known as the ruling sign), flavours the affAirs of life that house represents. For instance, if Libra is ruling the 6th House of mind/body, the flavour for that area of life would be Libran – therefore, you would the Libran traits of balance and harmony will sustain your health. Look out for an ‘intercepted‘ chart. This simply means you have a sign that begins and ends within a house and does not contain any cusp, and one sign ruling two house cusps. The signs ‘trapped‘ in a house with no cusp to rule are harder to access, and will need conscious effort, while planets in those signs need extra help in expression. Sun signs

138

Star Power

139

1st House Ascendant Rising sign · Self · Outlook Appearance · First impressions Personality · Vitality

The 1st House is also known as the rising or ascendant of and personal Fire the chart. Associated with POLARITY me vs we Aries and Mars, it represents an overlay to the rest of our chart, as it informs our outlook on life. The first of the Fire houses, it gives a clue about our vitality, health and ability to assert ourselves into the world. The sign and planets in the 1st House are part of your initial response and boundaries. If they‘re weak, this is an area worth consciously working on. It informs our concept and expression of self, just as the opposite house (7th) represents us in partnership. The Ascendant sign is taken into account with the Sun and Moon as being the top three components of a chart when reading : yes, it‘s that informative. CORRESPONDS to Aries, Mars

A focus on the 1 House in your chart st

A lot of planets in the 1st House suggest someone who is up front initially and can make an impression. You‘ll have quite a strong sense of ‘I am‘ and will be subjective. You‘ll learn a lot about yourself from how the world meets you in initial response.

How this area of life is approached : the sign on the cusp of the 1st House We fall back on the traits of the sign found on the cusp of the 1st House (aka the sign that ‘rules‘ it). The 1st House describes how we face new situations, experiences and the world in general. When feeling ratty we hide behind our rising. For Sun signs

140

example, Aries rising will turn on the assertion and start barking out commands. Taurus rising will head for quiet time and food. Since the 1st House is what people meet up front it can suggest what our appearance may be, to some degree. Think of it as window dressing. Taurus risings often have thick, luscious hair, a somewhat bovine forehead and a soft countenance. They‘re much more stubborn than they look, and being an Earth element, they have strong boundaries. Our essential personality, with traits of the Sun, come out once we‘re feeling comfortable. If you have a reserved rising like Taurus, yet a Sun in feisty Leo, you‘ll start off slowly, then as friends get to know you, out comes the diva ! The same is true in reverse. Imagine a party or unfamiliar situation. Leo risings will launch themselves into the centre of the room, but if the Sun is in shy Pisces, you‘ll feel like a deer in the headlights and want to sidle off to the sidelines. Aries rising dives headfirst into new encounters, and if everyone else is in a shy sign like Virgo, they may struggle to catch up if. Enter a room with an Earth rising and you‘ll immediately be grounded into your body, bringing you into the present. Taurus risings make a beeline for the food or drinks. Water signs will check in on their feelings and the vibe of the room, while Air will start communicating. Fire will draw attention to themselves with ease.

What needs expression : planets in the 1st House The sign and planets of the 1st House contribute to our overall personality. Planets in the 1st House will be activated in new situations, and you‘ll seek new situations in which to access them. For example, Venus in the 1st adds charm and beauty, while Saturn adds maturity, reserve and a responsible outlook on life : they keep their commitments. Saturn can be backward in coming forward in new situations and won‘t let many people through the front door on first contact. 1st House planets are particularly prominent and easily expressed. Venus rising will enjoy first contact and be seen as beautiful and charming. Neptune lets anyone in, no restrictions. It lends an openness to new encounters.

Star Power

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A Sloth's Guide to Mindfulness Ton Mak Delightful, sweet, and genuine, this unique take on mindfulness will charm anyone into learning how to slow their lives down, sloth-style. With the guidance of an unlikely mediation expert, this little mindfulness book teaches readers of all levels the basics of mindfulness. Illustrated and written by Ton Mak, a Shanghaibased artist and meditation enthusiast, this gifty book follows a chubby, Buddha-like sloth through meditative practices in a light-hearted but sincere voice. The content is simple and accessible with empathetic text (ex: "Sitting cross-legged is a good starting point. But really, do what feels right. You do you.") covering basics steps like breathing, poses, and tips for staying mindful every day.

Author Details Publication

01 September 2018

Binding

Hardback

Price

AU$27.99

ISBN

9781452169460

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

Category

New Age/Inspirational

Format

152 x 152 mm

Extent

120pp

Illustrations

100 b/w illustrations throughout

Age Range

Terms

SOR

Ton Mak is a visual artist and meditation and yoga enthusiast based in Shanghai who has collaborated with brands like Lamborghini, Adidas, Vans, Moleskine, Gucci, and Swiss Air. Her work can be found at flabjacks.com.

Key Information •

Everyone loves cute animals doing cute things and sloths have had a constant presence in society's and the Internet's fascination— from viral videos like Kristen Bell freaking out about meeting a sloth, to the breakout character in Zootopia!

•

Be like the sloth for success in traveling (article shared 66K times on Facebook alone!): money.cnn.com/2017/03/10/luxury/sloth-portland-oregon-business-travel/

•

Side note: October is International Sloth Month! www.huffingtonpost.com/entry/october-is-international-slothmonth_us_57e96298e4b00267764fca28

•

While there are a lot of mindfulness and meditation books out there, none of them take this playful tone and style to describe the basics of getting into a mindfulness practice.

•

More and more people are interested in mindfulness-which is a LIF trend that shows no sign of slowing! This book fits right in in a unique, fun, and accessible way.

•

Author is excited to work with Chronicle and has many ideas for future collaborations-this would be a fantastic opportunity to establish a partnership early on in her career.

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R

Sometimes itâ&#x20AC;&#x2122;s hard being a sloth.

um, hi

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R

Life feels a bit slow.

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R

food

It takes a big effort to get small things done.

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One hour later . . .

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R

FO Practicing mindfulness reveals the happiness in the present.

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The search for mindfulness is not

If we focus too hard on results,

marked by success.

it becomes harder to stay present.

Some days will be harder than others. The key is not to try too hard.

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Big Nate Goes Bananas Lincoln Peirce Join Big Nate and his pals for another round of pranks, jokes, and wedgies! The last days of school are always the hardest, even if your least favourite teacher is out for the rest of the year. Summer vacation can’t come soon enough! No school, baseball, beach trips, and blech! yellow bananas? Everyone at P.S. 38 is a little stir-crazy as the school year winds down. With Kim Cressly trying to make her gigantic boyfriend jealous, Artur and Nate BOTH entering Hunny Bursts cereal’s new mascot contest, and Coach John subbing for Mrs. Godfrey, will Nate survive to summer vacation? Join Nate and the gang for more shenanigans in this newest collection of comics!

Author Details Lincoln Peirce has been drawing the Big Nate comic strip for more than 20 years. Born in Ames, Iowa, Peirce grew up in Durham, New Hampshire. As a kid, he began creating his own strips in the sixth grade. Peirce taught high school in New York City and has created several animated pilots for Cartoon Network and Nickelodeon.

Key Information

Publication

01 September 2018

Binding

Paperback

Price

AU$16.99 | NZ$19.99

ISBN

9781449489953

•

Syndicated in over 300 U.S. newspapers and online at bignatebooks.com and gocomics.com.

Publisher

AMP

•

Big Nate is a big hit on poptropica.com, the web's fastest-growing virtual world for kids. Big Nate Island was the site's biggest

Imprint

Andrews McMeel Books

Series

Category

Child Fiction

Format

229 x 152 mm

Extent

176pp

Illustrations

Illustrations throughout

Age Range

Terms

SOR

•

Big Nate books have been on the New York Times bestseller list for more than three years. More than 9 million Big Nate books have been sold since 2010, including hardcover chapter books, activity books, boxed sets, and comic compilations.

launch ever, visited by 2.2 million kids in the first week and more than 30 since February 2009.

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