The Market Room Fresh Food Guide - Easter Edition by Herbie Smith

HAPPY EASTER!

The long weekend marks early autumn, plus chocolate galore. Get inspired with our tips and tricks for seasonal ingredients, cooking and entertaining.

AUTUMN EDITION 2016 1

SAMPLE A GREAT DEAL WITH THESE SPECIAL OFFERS

ALL DAY BREAKFAST CXPRESSO

$12.50

All Day Breakfast - bacon & eggs on toast with a regular coffee for just $12.50.* Valid 8 March 2016 to 17 April 2016.

FREE RAINBOW OR RED ROSE FREE! THE LUSH LILY

10% OFF STOREWIDE DEGANI

FREE Rainbow or Red Rose with every purchase over $50 (valued at $15).*

Receive 10% off your order upon presentation of voucher.*

10%OFF

Valid 8 March 2016 to 17 April 2016.

$5 OFF YOUR PURCHASE EARTH MARKETS

$5OFF

Receive $5 off your purchase when you spend $20 or more.*

Happy Easter! JOIN US ONLINE AT WWW.HYPERDOMESHOPPING.COM.AU Cnr Pacific Highway and Bryants Road, Loganholme Qld 4129

@HYPERDOMESHOPPINGCENTRE 2

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One FREE cheese kransky upon presentation of voucher.* Valid 8 March 2016 to 17 April 2016.

Valid 8 March 2016 to 17 April 2016.

Cover image: (c) Achim Sass / StockFood Australia

SUMMER HAS COME TO AN END AND THERE IS A LIGHT CHILL IN THE AIR. DISCOVER THE BEST OF AUTUMN PRODUCE, DINING AND ENTERTAINING TIPS, WHILE TAKING A WELCOME BREAK OVER EASTER. HERE’S TO THE LONG WEEKEND.

FREE CHEESE KRANSKY ANDREW’S MEAT

6 DUMPLINGS AND CRISPY CHICKEN WON TON TON

$9.90

Receive 6 Chive & Pork Dumplings with Shong Dong Crispy Chicken for only $9.90.*

$30 OFF YOUR PURCHASE $30OFF ROBINS KITCHEN Spend $100 and receive $30 off full price items.* Valid 8 March 2016 to 17 April 2016.

Valid 8 March 2016 to 17 April 2016.

FREE TRADITIONAL LOAF BAKERS DELIGHT

FREE!

Purchase 6 hot cross buns or cheese & bacon rolls to receive a FREE traditional loaf.* Valid 8 March 2016 to 17 April 2016.

EASTER SPECIALS THE FISH DEPOT

SAVE

Salmon fillets $26.99kg.* Sydney rock oysters $9.90 dozen.* Fresh ocean prawns $21.99kg.* Valid 8 March 2016 to 17 April 2016.

00c *Terms and conditions apply. See store specific terms and conditions. Coupon not to be used with any other offer or discount. Customer must present the coupon to redeem the offer. One offer per person, per day. Subject to availability. Not redeemable for cash or with any other offer.

HIGHLY DECORATED

Unless otherwise stated, offer exclusive to The Market Room Hyperdome retailer and valid 8 March 2016 to 17 April 2016.

TURN YOUR EASTER EGGS INTO A WORK OF ART

*Terms and conditions apply. See store specific terms and conditions. Coupon not to be used with any other offer or discount. Customer must present the coupon to redeem the offer. One offer per person, per day. Subject to availability. Not redeemable for cash or with any other offer.

Unless otherwise stated, offer exclusive to The Market Room Hyperdome retailer and valid 8 March 2016 to 17 April 2016.

*Terms and conditions apply. See store specific terms and conditions. Excludes electrical, gift cards and lay-by. Must be a VIP. Coupon not to be used with any other offer or discount. Customer must present the coupon to redeem the offer. One offer per person, per day. Subject to availability. Not redeemable for cash or with any other offer. Unless otherwise stated, offer exclusive to The Market Room Hyperdome retailer and valid 8 March 2016 to 17 April 2016.

EACH

PAINT YOUR OWN EGGS

Unleash the kid within and add a little homemade touch to your Easter décor.

Unless otherwise stated, offer exclusive to The Market Room Hyperdome retailer and valid 8 March 2016 to 17 April 2016.

Shopping list Eggs Utility knife Paper clip, straightened

Straw 1 cup hot water 1 teaspoon vinegar

Unless otherwise stated, offer exclusive to The Market Room Hyperdome retailer and valid 8 March 2016 to 17 April 2016.

20 drops of food colouring Heatproof bowl Tongs Paint

BLOW OUT CONTENTS OF EGGS Pierce both ends of an egg using your knife, making one hole bigger than the other. Insert the paper clip into the larger hole to “stir” the yolk, then place a straw against one end to blow the contents out into a bowl. Clean and dry eggs completely.

DYE THE EGGS To create the dye, mix the vinegar, food colouring and hot water in a heatproof bowl. Use tongs to handle the eggs, and submerge them completely in the mixture. For different tints, vary the dipping time.

ADD THE FINISHING TOUCHES When the eggs have dried, get creative with paint and other craft supplies to decorate. Draw on designs, or create a textured effect with sponged on paint. Add some glitter or gold foil, turn them into characters, or brush the eggs lightly with vegetable oil to create a shine.

Craft supplies 5

FRESH PRODUCE

EASTER ABUNDANCE

WELCOME THE CHANGE IN SEASONS WITH A PALETTE OF OCHRE INGREDIENTS – THINK EARTHY ROOTS, ORANGE-TONED FRUIT AND VEG, AND WARMING, PRODUCE-DRIVEN DISHES.

TI P! They may be tiny, but blueberries are nutrient-packed powerhouses. They’re also loaded with fibre to help you feel fuller for longer.

MY TRADE TIPS 6

“As we head towards Easter we will see great quality melons, berries, custard apples and citrus fruit such as Imperial mandarins.”

NOW IN SEASON TI P! Halve your pomegranate, hold it over a bowl, and tap the skin with the back of a wooden spoon to gently release the seeds inside.

F IGS

P E RSIM M ON

QUIN C E

They’re known as the fruit of the gods for good reason. These ambrosial little nuggets are bursting with floral sweetness – add slices to a green salad with goat’s cheese.

Originating from Asia, this fruit is crunchy and sweet, with an edible skin. Enjoy it in wedges much like an apple, or accompanied by a tart, fresh cheese.

The effort required to carefully peel and cook quince before it becomes edible is worth the extra work. Poach in a cardamomspiced syrup and pair with Greek yoghurt for a healthy dessert.

BRUSSE L SP ROUT S

P L UM

P OM E GRA N AT E

They’ve had a bad rap over the years, but these sweet baby brassicas are having a renaissance. Fry up diced bacon with halved sprouts – they’ll soak up the pork’s salty richness.

Flying the stonefruit flag come autumn, when peaches and nectarines are gone, plums are the ideal sweet-meets-tart treat. Lovely fresh, or baked in an upside down hazelnut cake.

The juicy jewels nestled inside these lumpy magenta fruits are oh-so versatile. Sprinkle them over yoghurt, pancakes or ice cream; or add them to a leafy salad with soft feta.

BE E T ROOT

P UM P KIN

PA RSN IP

Say ‘no’ to tinned beets! These earthen delights are fantastic raw – grate them up with fresh mint for a vibrant side dish – or bake with honey as an accompaniment for roast chicken or lamb.

Both the Kent and Butternut varieties are available this time of year. Try one roasted in a frittata with feta, or pureed with coconut milk and fresh chilli for a modern pumpkin soup.

Sweet and earthy, parsnip pairs well with roasted meats and white fish. Boil in a stock to make a velvety puree, or bake with rosemary for an alternative side with your Sunday roast.

P ick of the bunch

SWING BY EARTH MARKETS, COLES OR ALDI FOR THE BEST OF FRUITS AND VEGETABLES IN SEASON THIS AUTUMN

VOULLA FRONIS, EARTH MARKETS.

THE BAKER

HOT FROM THE OVEN AN ANNUAL BUN-BAKING TRADITION

ALL FOR BUNS, AND BUNS FOR ALL

NEXT LEVEL BUNS

Take your hot cross bun up a notch with toppings that switch out the go-to knob of butter.

BUNS THROUGH THE AGES 800 BC Cakes bearing a cross shape are offered to goddesses in Ancient Greece

BREAKING BREAD

MY TRADE TIPS 08

Pagans in Europe serve small cakes marked with crosses at spring festivals 12T H CEN T URY Anglican monk celebrates Good Friday by creating buns imprinted with a cross

TAHINI, FLAKED ALMONDS & HONEY Spread the tahini over your bun and top with a sprinkling of almonds and a drizzle of honey for a nutty, creamy flavour.

GINGER-MAPLE BUTTER Take a small stick of butter, grate over a knob of fresh ginger and add a tablespoon of maple syrup. Mix the ingredients until well combined, and you’ve got yourself a deluxe butter ready for spreading.

RICOTTA AND POACHED PEACHES Spoon a dollop of this creamy fresh cheese atop your bun, and lay over thin slices of inseason figs or honey poached peaches.

16T H CEN T URY Queen Elizabeth I makes new law to prohibit the sale of buns marked with a cross outside of Good Friday, Christmas and funerals

“My favourite thing about Easter is the hot cross buns. I especially love the chocolate ones with a bit of Nutella drizzled over it.” SAMANTHA DOWNING, SALES MANAGER, BAKERS DELIGHT.

BELOVED HOT CROSS BUNS are steeped in history and laced with superstition. In years gone by, they were so sacred that people believed they’d never go stale; aboard ships, the buns thwarted any chance of shipwreck; hung in the kitchen, they’d ward off evil spirits. These days, the spiced aroma of hot cross buns wafting from Bakers Delight stores across the country heralds the approach of Easter – and that long weekend we all look forward to. Their bakeries cook up some 13 million buns each year, pillow-soft and filled with the classic combination of dried currants, raisins and warming spices, and brushed with a light glaze and that signature ‘x’ of piped icing.

1ST CEN T URY BC

Over the years, Bakers Delight has added tasty new hot cross bun flavours to its baking repertoire. What kind of bun fiend are you?

FOR THE TRADITIONALIST A timeless Easter pastry, the classic hot cross bun comes studded with sultanas and currants, and laced with warming spices like cinnamon and nutmeg. Slice, toast and add lashings of butter to up the long weekend nostalgia factor.

FOR THE SOURDOUGH LOVER If you like your bread loaf on the sour side, go for a twist on the old school hot cross bun with one that’s been made using a sourdough bread base plus all your favourite spice and fruit trimmings.

FOR THE CHOCOLATE ADDICT Start your Easter with a bit of indulgence. The promise of 100 chocolate chips nestled inside each one of these buns is enough to tempt anyone, and will satisfy even the keenest of sweet tooths.

FOR THE COFFEE CONNOISSEUR No time for a latte with your Easter weekend brekkie? The mocha hot cross bun brings together the best of both worlds, with a heady coffee aroma and oodles of chocolate chips.

THE BUTCHER

Try this!

The flavours of coffee and lamb work brilliantly when bridged by the flavour compounds in garlic.

MATT PRESTON’S

PERFECT ROAST LAMB NOTHING BRINGS THE FAMILY TOGETHER LIKE A HEARTY HOME-COOKED LEG OF LAMB

SERVES

ROAST LEG OF LAMB WITH MINT SAUCE

METHOD 1 Preheat the oven to 200ºC and set a wire rack in your roasting tin.

MATT’S TOP 3 SECRETS

Matt Preston shares his secrets for mastering the perfect roast lamb.

RESTING Once cooked, rest the lamb for at least 15 minutes and ideally for 30 minutes. I like to rest lamb under a sheet of foil and a few layers of newspaper. This allows the meat juices to soak back into all parts of the meat. CARVING Always carve across the grain as this will make the meat taste far more tender. Carving with the grain means that you will be chewing through the lengths of meat fibres.

2 Slice the two peeled garlic cloves lengthways into wide thin flakes. Using the tip of a sharp knife, make small angled incisions under the fat of the lamb and into the meat and push a slice of garlic into each one. Rub a little of the coffee into each of the slits, then rub the lamb all over with the oil and season with salt and lots of black pepper. Strip the leaves from 1 rosemary sprig and scatter over the lamb. 3 Lay the rest of the rosemary on the roasting rack to create a sort of bed (if you don’t have a rack, just lay it on the bottom of the roasting tin). Place the lamb on top and tuck in the garlic bulbs so they’re just peeking out from beneath the lamb. Roast for 1 hour 10 minutes, after which time the lamb will still be a little pink on the inside. If you want the lamb medium, then cook it for 10 more minutes, or for 15 minutes if you want it well done.

1 × 2kg leg of lamb, bone in, trimmed, at room temperature 1 tablespoon instant coffee

and sweat gently over low heat under a cartouche. Cover the pan and stew for 20–25 minutes, taking care not to colour it. Don’t rush things! When the onion is meltingly soft, stir in the flour and cook for 5 minutes. Stir in the milk, then add the nutmeg and season. Bring to the boil slowly, stirring all the time, then cover and cook at the barest simmer for at least 45 minutes. Stir occasionally. Press the sauce through a fine sieve and return it to a clean pan over the heat. Stir in the rest of the butter and the crème fraîche and simmer for 5 minutes. Season. 5 Remove the lamb from the oven, cover loosely with foil and leave to rest for at least 20 minutes, although resting longer is better. While it’s resting, make the mint sauce. Combine the mint and sugar in a bowl. Add the boiling water to dissolve the sugar, then stir in the salt and vinegar. Serve immediately with the juicy lamb and sauce soubise.

4 While the lamb is roasting, make the sauce soubise. Melt 40g of the butter in a heavy saucepan, then add the onion

This is an edited extract from The Simple Secrets by Matt Preston, published by Plum. Available at QBD THE BOOKSHOP, $39.99. 10

2 whole garlic bulbs, plus 2 extra garlic cloves, peeled

2 tablespoons extravirgin olive oil salt flakes freshly ground black pepper 1 bunch of rosemary SAUCE SOUBISE 60g butter 250g onions, finely sliced 1 heaped tablespoon plain flour 250ml (1 cup) milk few grates of fresh nutmeg 2 tablespoons crème fraîche

ROOM TEMEPERATURE Before roasting, bring the lamb to room temperature for 15-30 minutes. This helps with even cooking and cooking all the way through.

Shopping list

MINT SAUCE ½ bunch of mint, leaves picked and finely chopped 2½ tablespoons caster sugar 100ml boiling water couple of pinches of salt flakes 150ml good-quality white wine vinegar

HOMEWARES

EASTER TABLE

DRESSED TO IMPRESS A good spread isn’t just about the food. Adorn your table with your finest servingware and Easter-inspired details for a show-stopping setting.

GATHER AROUND A DECORATIVE SPREAD OF SWEET TREATS

P ick of the bunch

F IV E OF T HE BE ST

W HAT A DISH!

When entertaining, always bring out your finest cutlery. It’s the ideal time for a little luxury.

Serving dessert in a clear dish lets the mouth-watering ingredients shine through!

Rather than serving individual cups of tea, infuse your favourite brew of tea leaves in a teapot and place it centre stage for endless top-ups.

BOW L E D OV E R

A GOOD E GG

Easter is all about pastel shades, so decorate your table with a pop of colourful plates.

Instead of place cards, add an egg cup to each setting with a personalised name tag.

OH SO SW E E T

HE A RT OF STON E

For a standout centrepiece, fill lolly jars to the brim with Easter eggs.

Rather than your traditional platter, try a sweet heart plate for appetisers.

Visit ROBINS KITCHEN for products and further inspiration.

THE FISHMONGER SERVES

THE SEASON’S CATCH SWITCH UP YOUR FISH GAME FOR THE COOLER MONTHS AHEAD

FISH FOR A CROWD FISH SAUCE Swap the standard squeeze of lemon for one of these bold fish accompaniments. CI T RUS BUT T ER

FRESH FISH FRIDAY AVOID THE RUSH! PRE-ORDER YOUR FRESH SEAFOOD FOR GOOD FRIDAY. Australia is spoilt for choice when it comes to seafood, making a meat-free Good Friday a treat, rather than the traditional symbol of sacrifice that forms the meaning behind Fish Friday. While fish and chips on Friday evenings is a crowd-favourite, splash out on something more refined, taking advantage of the plethora of fresh fish and seafood in-season at the moment. From fresh oysters with a homemade red wine vinaigrette to baked whole fish seasoned with lemon and fresh herbs, make your seafood the shining star on your menu this Good Friday.

MY TRADE TIPS 14

Mix the zest of a lemon, orange and mandarin with butter and a pinch of salt. Add a teaspoonful to warm fish to serve. SALSA VERDE Blend mint, basil and parsley with capers, salt, lemon juice and lashings of olive oil. Keep in the fridge and drizzle over cooked fish. CAPON ATA This condiment roasts eggplant, capsicum and tomatoes with parsley and sultanas for a sweet-and-salty fish topping.

Serving up a whole fish is an impressive main course option for your next dinner party. Go for a cooking style that works for your personal level of kitchen confidence. FOR THE BEGINNER - EN PAPILLOTE A fancy French way of saying baked ‘in paper’, this simple technique steams the fish in its own juices, keeping it moist. Take a large sheet of baking paper; lay your fish atop this on a baking tray. Season and add flavourings – say, sliced ginger and red onion – plus a dash of olive oil. Fold the edges of the paper together and roll down to encase the fish before baking in the oven or barbecuing the fish.

IAN THORPE’S

MISO COD “Nobu is one of my favourite restaurants, especially the one in New York where I first ate one of their signature dishes – miso black cod. Since then I’ve eaten similar dishes in my travels to Japan. My recipe has less sugar than most, and uses blue-eye trevalla (also known as blue-eye cod).”

METHOD 1 Put the mirin and sake in a small saucepan and bring to the boil. Reduce the heat to a simmer and add the miso and sugar. Stir until dissolved, then remove from the heat and leave to cool. Set aside 3 tablespoons of the mixture in a small bowl to use as a dressing. 2 Lay the fish fillets in a shallow dish and cover completely with the miso mixture. Cover with plastic wrap and

refrigerate along with the bowl of dressing for 2 or 3 days. 3 Preheat the oven to 220°C. Heat a frying pan over medium heat. Remove the fish from the marinade and add it to the pan, placed skin-side down. Fry for 3 minutes, then turn and cook for another 3 minutes. Transfer to an oven tray and bake for 8–10 minutes, or until cooked to your liking. Serve drizzled with the reserved miso dressing.

Shopping list 125ml mirin 3 tablespoons sake 400g (1½ cups) miso 150g (⅔cup) sugar 4 x 220g blue-eye trevalla fillets, skin on.

FOR THE CONFIDENT COOK - SALT-BAKED You’ll need faith for this one, as you can’t test the fish flesh while it’s cooking. Layer lemon slices inside the cavity of a salmon and cover with a very generous layer of salt – it should be completely concealed. While baking, the salt forms a hard, crackable crust, encasing an incredibly moist, flavoursome fish.

“Easter is all about fresh fish. Queensland barramundi, Tasmanian salmon and reef fishes are all in season and great on the barbecue. For a simple, fresh option, you can’t beat king or tiger prawns.” CHRIS TAPINOU, FISHMONGER, FISH DEPOT. This is an edited extract from Eat Well Now by Ian Thorpe, published by Hardie Grant Books. Available at QBD THE BOOKSHOP, $29.95.

HEALTH LOLA BERRY’S SERVES

SWEET LIKE CHOCOLATE TREAT YOURSELF TO A RICH YET HEALTHY DELICACY

4 WAYS WITH CACAO

CACAO BEANS WHAT: The whole bean from the cacao tree WHY: Cacao in its least processed state, made up of around 10% antioxidants HOW: Snack on a handful of beans, or add them to a trail mix with nuts and dried fruit

HEALTHY HINT 16

WHAT: Cacao beans that are peeled and cracked into smaller pieces WHY: Add a sprinkling of cacao to your meal for a slightly bitter flavour and a dash of crunch

ALL ABOUT CACAO BEFORE THERE WAS CHOCOLATE, there was cacao. Our cherished chocolate starts out as the little cacao nibs made from peeled, cracked cacao beans – these are then roasted, crushed and refined before being blended with sugar, cocoa butter and other ingredients to make chocolatey treats. While chocolate is a delicious delicacy, raw cacao offers a rich, dark chocolate-like – and slightly bitter – flavour, with health benefits to boot. Unlike conventional chocolate, raw cacao hasn’t been through so many food processing steps, so it remains rich in antioxidants and is high in minerals, like magnesium and potassium. Use a cacao powder, which you can find in-store at Go Vita in your Easter baking for a healthy twist on brownies or a rich chocolate cake.

CACAO NIBS

HOW: Top muesli, porridge or fruit salad with a handful of nibs

CHOCOLATE PANCAKES WITH HEALTHY ‘NUTELLA’ AND FRESH STRAWBERRIES

“These chocolate pancakes are moreish, and hard to resist when combined with my Healthy Raw ‘Nutella’ Spread. Topped off with strawberries these pancakes are truly out of this world!”

METHOD 1 Put the sifted flour and salt into a large bowl. Make a small well in the middle, add the almond milk slowly and fold it through the mixture, then add the egg and mix well until you have a smooth batter. Now add in the cacao powder and nibs, and ½ cup maple syrup. You can pop the mixture in the fridge for an hour or two to rest if you like, but I’m not very patient so this rarely happens and they still turn out fine.

2 Put a little coconut oil or butter into a frying pan over a medium heat, pour in about 60ml (¼ cup) of batter and cook your pancake for a couple of minutes on each side until golden. Cover and keep warm while you repeat the process with the remaining batter. To serve, top with a scoop of raw nutella (see Lola’s healthy homemade recipe posted on our website hyperdomeshopping.com.au), some fresh strawberries and drizzle with maple syrup.

Shopping list 260g (2 cups) buckwheat flour, sifted pinch of salt flakes 375ml (1½ cups) almond milk 1 egg (omit this if you want to make these pancakes vegan) 60g (½ cup) raw cacao powder 40g (⅓ cup) raw cacao nibs 125ml (½ cup) maple syrup, plus extra to serve 4 heaped tablespoons Healthy Raw ‘Nutella’ Spread Fresh strawberries, halved, to serve

CACAO POWDER WHAT: Cacao nibs that have been ground into a fine powder WHY: An easy, delicious way to experiment with eating cacao HOW: Add a couple of tablespoons to a smoothie or your milk of choice for a chocolatey kick

CACAO BUTTER WHAT: A natural oil extracted from the cacao bean that’s solid at room temperature WHY: This plant-based fat is high in antioxidants, and ideal for vegans HOW: Use in place of butter to add a rich creaminess to baking

Consider swapping chocolate for raw cacao this Easter. It’s rich and flavourful, but also has many health benefits, such as reducing your risk of cardiovascular disease, lowering your blood pressure, and improving your mood. For more advice, speak to a health specialist at GO VITA.

This is an edited extract from The Happy Cookbook by Lola Berry, published by Plum. Available at QBD THE BOOKSHOP, $29.99.

THE DRINKS

SERVES

RAISE A GLASS

GEORGE CALOMBARIS’

GAZI ESPRESSOTINI METHOD

DECADENT, ROMANTIC AND TRULY INDULGENT, CHOCOLATE AND WINE IS A MATCH MADE IN HEAVEN... IF YOU GET YOUR PAIRINGS RIGHT

WINE WITH CHOCOLATE WHITE CHOCOLATE ✱ Pair it with a white wine with a little acidity that will cut through its richness.

PAI R W I TH

TRY: A late harvest Riesling or a Sauvignon Blanc.

BUBBLES FOR EVERY BUDGET U N D ER $60: MU MM

CARAMEL CHOCOLATE

CHOCOLATE LIQUEUR CHOCOLATE INSPO / RECIPES

LIQUEURS

COSY UP WITH AN EASTER inspired cocktail featuring one of these chocolate-infused liqueurs in the starring role. 1 Bailey’s Irish Cream – a blend of Irish whiskey, cream and chocolate. 2 Crème de cacao – flavoured with roasted cocoa beans, vanilla and spices. It comes in dark and white (a clear, colourless form of the same liqueur) varieties. 3 Kahlua – usually thought of more as a coffeeflavoured liqueur, Kahlua is flavoured with cocoa beans, coffee beans, vanilla and brandy. 4 Godet® – a smooth, creamy white chocolate liqueur made from fine, cask-aged spirit, with rich, white Belgian chocolate.

LIVE A LITTLE 18

✱ Caramel adds a rich, sweet saltiness to chocolate so a wine with a bit of acidity will cut through all that gooey sweetness.

TRY: Semillon or Riesling.

1 To make the honeycomb, place the honey, glucose, sugar and ½ cup (125 ml) water in a deep saucepan.

“This is my adaption of the espressotini cocktail made famous by British bartender Dick Bradsell. Any leftover honeycomb should be stored in an airtight container in the freezer, where it will keep for a few months. Halve the quantities if you like”.

2 Bring to the boil, then immediately reduce to a simmer. Continue to simmer for about 10 minutes or until the edges of the syrup become light golden – the honeycomb will continue to darken so don’t worry if it seems pale when you add the bicarb.

4 Allow to cool completely, then break the honeycomb into pieces and store in an airtight container until needed. 5 Place the Kahlua, Amaretto, espresso and salt in a cocktail shaker and shake vigorously to combine. 6 Strain into a chilled ouzo glass (or any short glass) and garnish with a sprinkling of honeycomb crumbs.

3 Add the bicarbonate of soda and whisk for 5 seconds, then immediately pour the honeycomb onto a silicon mat or a tray lined with baking paper.

The perfect celebratory Champagne, you can taste the elegance, length of flavour and pristine finish. U N D ER $30: CR O S ER N V

DARK CHOCOLATE ✱ The higher the cocoa solids, the more bitter the flavour. Intense dark chocolate pairs well with robust reds.

TRY: Merlot, Cabernet Sauvignon or Shiraz.

U N D ER $20: H EN K ELL

MILK CHOCOLATE ✱ Sweeter and milder than dark chocolate, pair with fruity flavours. TRY: Pinot Noir, Merlot, Port or a smooth 12-year-old Scotch Whiskey.

Raising the bar on the quality of domestic fizz, this non-vintage is a blend of Pinot Noir and Chardonnay.

One of the world’s favourite sparkling wines, expect a crisp clean flavour with a lively finish.

Matching the right wine to food makes for a perfect meal. For Easter, you can’t go wrong when you pair lamb with Cabernet Sauvignon, roast chicken with Chardonnay, ham with Pinot Noir, and fortified wines with chocolate. Grab your favourite drop from LIQUORLAND. This is an edited extract from Greek by George Calombaris, photography by Earl Carter, published by Lantern. Available at QBD THE BOOKSHOP, $59.99.

Shopping list 30ml Kahlua 30ml Amaretto 1 shot of fresh espresso Pinch of salt flakes HONEYCOMB 75g honey 140ml liquid glucose 400g caster sugar 1 tablespoon bicarbonate of soda

THE FLORIST

CRAFT

AUTUMN IN BLOOM

DIY DECORATIONS

EASTER IS A GREAT TIME OF YEAR TO GET CRAFTY. BE INSPIRED BY A PASTEL PALETTE AND NATURE

AS THE LEAVES FALL, FLOWERS COME INTO THEIR OWN IN VIBRANT, BOLD HUES

MAKE THEM LAST! FLOWER POWER THIS SEASON’S BLOSSOMS

DAHLI A Enduring grace and creativity.

BUDDING GENIUSES

MY TRADE TIPS

P ick of the bunch

N ES T EG G S E T T IN G

Dye eggs in pastel shades and pop them into mini buckets with sprigs of grass for an egg hunt inspired gift for guests.

Create a nest out of shredded paper and finish with eggs speckled with paint splatter.

✱ Cut the stems of the flowers on an angle. Doing so will release air bubbles and open up more of the stem to absorb as much water as possible. ✱ Add a couple of tiny drops of bleach to the water. This keeps the water cleaner and prevents the stem from drying out and stopping water flow. ✱ Change the vase water every couple of days. Fresh water will keep flowers alive for much longer.

CARN AT I ON Conveys gratitude.

E A ST E R E GG T RE E GARDEN I A Symbol of peace.

ROSES Happiness and admiration.

AUTUMN NOTES

This indulgent candle combines earthy sandalwood notes with in-season jasmine blooms for a woody floral fragrance that smells like an autumn’s day. The sweet hint of vanilla will put you

“A great way to decorate your home during Easter is with table arrangements. Incorporate some artificial bunnies and eggs among flowers to make a secret bunny garden.” ANNETTE WALTERS, SENIOR FLORIST, THE LUSH LILY.

FRESH FLOWERS DON’T JUST MAKE A STRIKING CENTREPIECE; their delicate fragrance infuses your entire home with the heady scent of the garden. This Easter, try experimenting with creative floral displays, using seasonal blooms. Line a glass bowl with vibrant strips of emerald green leaves and team with piercing white gardenia. Leave it in the bathroom and it will fill the air with the sweet perfume of this floral favourite. Carnations aren’t just for jacket lapels; bundle together a spray of vibrant red and pink carnations for a pop of radiant colour.

Freshly cut flowers can be a great way to brighten up the home during Easter, but unfortunately, they can be short-lived. To help them keep blooming beyond the holidays, follow these simple, yet effective, tips and tricks:

An Easter twist on an old tradition - dangle eggs from a potted tree.

FA N C IF UL W RE AT H Mother Nature meets the whimsical Easter bunny with this DIY wreath.

QUICK EATS

CASUAL DINING

KNOW YOUR COFFEES Get to know the many kinds of coffee brews.

SIMPLE YET SATISFYING EVERYDAY EATS OPENING SOON

SOUL ORIGIN

OPENING SOON

When the cooler weather kicks in and you start to feel sluggish, reach for a salad packed with fresh, nutrient-rich produce. Soul Origin’s salads are anything but bland and boring, and will give you the energy boost your body is craving.

M AL A CC A M AL AY

D E G A NI

WON TON TON

Named for “The Historic State” in Malaysia, this Asian food joint lures in diners with the rich, sweet and spicy aromas of traditional Malaysian cuisine. If you’re looking for something both hearty and healthy over the long weekend, Malacca Malay will hit the spot.

More than just a morning stop-off for great coffee, the food at Degani is super moreish too. From decadent breakfasts with the works, to healthy steak sandwiches, and gourmet burgers stacked to the max with fresh salad, bacon and cheese.

Light, flavoursome and aromatic, the traditional Chinese fare at Won Ton Ton makes for a nice change of pace from indulgent Easter feasts. Expect dishes like pork buns and dumplings, and the gem that gives this eatery its name… wontons.

(07) 3106 5297

(07) 3416 0298

L AT T E A shot of espresso topped with steamed milk

C A P P UC C IN O Coffee, milk, a thick layer of froth and a dusting of chocolate

M A C C HIATO An espresso shot with a dash of foamed milk

C XP R E S S O

WR AP N R O L L

SUSHI PA RA DI SE

You could get your food to go, or you could indulge in a tea time out. Sip on a soothing cup of green tea, get a sneaky side of violet crumble cake (life’s all about balance!) and take a moment to simply unwind.

Understanding Australia’s love for Vietnamese street food, this eatery does traditional Vietnamese fare justice, with fresh and wholesome dishes like Bahn Xeo and, of course, rice paper rolls. A trip to Wrap N Rolls is the perfect way to ease back into healthy eating after Easter.

Sushi is a light, fresh favourite, especially when you’re in a hurry, but when the cold weather sets in, you’re probably in the mood for a winterwarming dish. Try the rich flavours of one of Sushi Paradise’s heartier menu items and linger a while.

(07) 3806 1266

0411 777 333

0422 585 155

M OC HA A milky blend of coffee and chocolate sauce

THE MARKET ROOM CNR PACIFIC HIGHWAY AND BRYANTS ROAD, LOGANHOLME, QLD 4129

ALDI

COLES

FISH DEPOT

THE LUSH LILY

SOUL ORIGIN

(07) 3451 3000

(07) 3801 7200

(07) 3209 6002

(07) 3209 6800

OPENING SOON

FOOTCARE HAVEN HERBAL CENTRE

REALIZE HEALTH (07) 3801 2561

SUSHI PARADISE

ANDREW’S MEAT

CXPRESSO

(07) 3209 9743

(07) 3806 1266

BAKERS DELIGHT

DEGANI

(07) 3801 1866

(07) 3106 5297

CAESAR’S BARBER SHOP

EARTH MARKETS

(07) 3806 4217

(07) 3806 2156

(07) 3801 3888

GO VITA (07) 3801 2561

MALACCA MALAY OPENING SOON

LIQUORLAND

ROBINS KITCHEN

(07) 3806 3282

(07) 3209 6130

0422 585 155

WON TON TON (07) 3416 0298

WRAP N ROLL 0411 777 333

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