SPRING TO LIFE
Embrace the diverse selection of fresh produce and beautiful flowers in full bloom this season at The Market Room.
SPRING EDITION 2016 1
FRESH PRODUCE
NOW IN SEASON
BUDDING FLAVOURS
SUNNY DAYS RETURN AS WE TRANSITION OUT OF WINTER’S CHILL, USHERING IN THE FIRST YOUNG SHOOTS OF THE SEASON. SPRING IS ALL ABOUT FRESHNESS, WHERE HERBS AND BLOSSOMS ARE THE FIRST TO SPROUT AND A BOUNTY OF PRODUCE SOON FOLLOWS
HYPERDOMESHOPPING.COM.AU Cnr Pacific Highway and Bryants Road, Loganholme Qld 4129
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BL UE BE RRY
C A UL IF L OW E R
GOOSE BE RRY
They may be small but they don’t skimp on flavour, or health benefits. Blueberries are high in antioxidants and add sweetness to smoothies, sorbets and pies alike.
Oven-roasting until golden brown will enhance the nutty taste of cauliflower, which is packed with vitamin C. Toss the caramelised florets with pomegranate for a hearty spring salad.
Green, firm and tart berries should be used as a pie filling or jam, while those with a rosy skin and softer flesh are better eaten fresh. Fun fact: they’re a cousin of red currants.
SN OW P E A
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C A RROT
Crunchy and ultrasweet, be sure to maximise your snow peas’ snap factor by storing them in the refrigerator’s crisper – they like the cool temperature and a bit of extra moisture.
These tart-yet-sweet berries take to both dessert and savoury dishes. When at their peak, they’ll make a tangy vinaigrette or pair perfectly with a crunchy granola and thick yoghurt.
In a classic cake, baked until golden, stir-fried as medallions or crushed to a juice, there’s no end to what can be done with this sweettasting, vitamin A-rich root vegetable.
P IN E A P P L E
A SPA RA GUS
TA M A RIL L O
A sniff and a squeeze reveal when to eat these tropical fruits. Give it a whiff from the base – ideally gushing with a sweet aroma – and gently press the skin, which should be slightly soft.
Though steamed is a time-honoured way to serve these antioxidantrich spears, try barbecuing to highlight their natural sweetness, or raw and finely shaved into a green salad with parmesan.
A relative of the tomato, these oval, lip-puckering fruits are great in a chutney when served with roast chicken or pork, or a tropical change atop your morning muesli.
P ick of the bunch
STOP OFF AT EARTH MARKETS, COLES OR ALDI FOR A HUGE SELECTION OF SEASONAL SPRING FRUIT AND VEGETABLES.
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THE NEWS
NOW PLANTING
GET COOKING!
Tomatoes Broccoli Strawberries Spinach
IMAGINE THE POSSIBILITIES WITH THE LATEST FOOD TRENDS
Cauliflower Herbs Passionfruit vine
REIMAGINED FOOD FAVOURITES BRUN CH REVOLUT I ON
MINUTE MASTERCLASS Cooking dinner should never feel like a chore. The kitchen is a space of creativity, experimentation and imagination. Having a few simple yet flavourful dishes up your sleeve will take the stress out of your daily meals. We've created a series of Minute Masterclasses to show you just how easy cooking dinner can be. From One Pot Casseroles to Honey & Almond Pancakes for breakfast or dessert, you'll be expanding your repertoire in no time. Once you get the basics down pat you can start to add your own creative flair! Follow us on Facebook to catch each video and reignite your passion for cooking.
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Brunch dishes will get creative: ocean trout is replacing smoked salmon on brioche; and vanilla chia pudding is taking over from cinnamon porridge.
THE PLEASURES OF PICKLING Pickling is on the upswing – becoming a clever way to lift your food game. It’s a way to balance rich foods with a sour, mouth-puckering note. Think about the glorious marriage of tangy gherkins and a few slices of bitey aged cheddar. Best of all, once you’re familiar with the process, you can pickle almost anything. Try:
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SOUR BEERS More correctly known as Lambic beers from Belgium, this style is fruity, sour and tart – and not at all like regular beer.
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MI LLET A versatile glutenfree grain that cooks similarly to rice. Use loads of water (this is key) and cook until al dente. Steam for the final 5-10 minutes. Serve with curries and stir-fries.
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Try this!
Use fresh herbs in sweet dishes, like a lemon thyme cake or basil ice cream.
VEGETABLES Swap cucumber for zucchini, fennel or cauliflower. They are naturally firm which means they’ll remain crunchy when pickled.
FRUIT Yes, you can pickle strawberries, as well as peaches, figs and beyond. They add a sweet contrast to the bitterness of the vinegar. AND MORE! Progress beyond the garden to ingredients like sardines, quail eggs and anchovies. The pickling process enhances their bold flavours even further.
To stay up to date with the latet food trends and in-season produce available at The Market Room, head to hyperdomeshopping.com.au/dining-and-leisure. Don’t forget to sign up to our monthly newsletter too!
A SHARED LOVE OF GARDENING Whether you're lacking the green thumb gene or simply don't have space or time to grow your own veggie patch, our Community Garden offers a shared place to grow fresh and seasonal produce. Located on a vacant lot bordering Mandew Street, just down from the Hyperdome Library, you can access gardening equipment as well as our chicken coop for an abundance of fresh eggs. To find out more visit hyperdomeshopping.com.au
THE BAKER
HAYDEN QUINN’S
BAKED GOODNESS
SERVES
4
MORE INVENTIVE IDEAS SINCE SLICED BREAD
EASY ENTERTAINING INVENTIONS BESPOKE AFTERNOON TEA
BLANK CANVAS
Settle in with your choice of tea and these new takes on Bakers Delight scones. PUMPKI N SCON E
The abundance of fresh produce that arrives with springtime is the perfect inspiration for DIY pizza toppings – an easy, but creative and fun, homemade meal. Whether you prefer a plain white or wholemeal option, Bakers Delight pizza bases offer a versatile foundation for your imagination. Try a pizza bianca style without tomato sauce, using marinated feta cheese, peas, torn mint and shaved zucchini. Lemon zest-scented cottage cheese along with asparagus spears and fresh basil is another light – and winning – combo. Are you a meat lover at heart? Layer caramelised leek with cured bacon or prosciutto and spiced pork sausage.
MY TRADE TIPS
Add to a layer of cream cheese: drizzled maple syrup with flaked almonds, or go savoury with marinated roast capsicum. DAT E SCON E Dust a touch of cinnamon over a dollop of ricotta, and top with fresh raspberries. CHEESE AN D CHI VES SCON E A slick of salted butter and a spoonful of onion jam are calling out for this cheddarlaced delight.
WHOLEMEAL SPINACH AND FETA SCROLL Filled with nutty grains, flecks of spinach and tangy feta cheese, slice into bite-sized pieces and layer with strips of marinated grilled zucchini and fragrant, fresh lemon zest.
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FISH BURGERS WITH QUICK PICKLE AND HERBED MAYO METHOD 1 Whisk the eggs in a shallow bowl and place the flour (seasoned with salt and pepper) and breadcrumbs onto separate plates. Dip a fish piece into the flour, shake off the excess, then dip into the egg and shake off the excess. Coat in breadcrumbs, pressing on gently. Place onto a tray, and continue until all fish is coated. 2 To make the quick pickle, combine the cucumber, vinegar, sugar, salt and cayenne pepper in a medium glass or ceramic bowl. 3 Cover and place into the fridge until ready to serve.
4 For the herbed mayo, combine all the ingredients in a small bowl or jar. Cover and refrigerate until ready to serve. 5 Heat half the oil in a non-stick frying pan and cook 2 pieces of fish over medium heat for 2–3 minutes each side, until golden and cooked through. Drain on paper towel, and repeat with the remaining fish. 6 To assemble the fish burgers, spread the bottom half of each bun with a generous helping of the mayo. Make a layer of lettuce, then the fish and finally the pickle and bun top.
SHOPPING LIST 2 eggs ¼ cup plain flour ¾ cup dried breadcrumbs 4 x 150g white fish fillets, skin and bones removed (about 1.5cm thick) ¼ cup rice bran oil, for frying 4 soft round buns, split ¼ iceberg lettuce, shredded QUICK PICKLE 1 large Lebanese cucumber, cut into 5mm discs ¼ cup apple cider vinegar
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1 tsp sugar 1 tsp salt ¼ tsp cayenne pepper
SOURDOUGH OLIVE VIENNA
HERBED MAYO
Studded with juicy black olives, this crusty loaf works well sliced and toasted to make crostini. Top with ricotta, crushed and roasted hazelnuts, and finely sliced red onion.
½ cup mayonnaise
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finely grated zest of 1 lemon ¼ cup dill leaves, finely chopped
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½ small red onion, finely diced
TURKISH LOAF WITH CHILLI AND GARLIC Lift the warming flavours of this pillow-soft bread with a roasted eggplant dip with fresh mint. Serve bread whole for guests to tear off chunks and dive into the puree.
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“I love using the Turkish loaf for toasted cheese sandwiches – they have so much more flavour than plain white bread!”
Try this!
Choose a wholegrain roll for added fibre.
SAMANTHA DOWNING, SALES MANAGER, BAKERS DELIGHT. This is an edited extract from Surfing the Menu by Dan Churchill & Hayden Quinn, published by Simon & Schuster, RRP $49.99.
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THE BUTCHER
TASTE OF THE SEASON TENDER LAMB AND PORK CUTS SING OF SPRING
1 BANGERS WITH BITE Fire up the barbecue with Andrews Meats’ selection of sausages seasoned with creative flavours.
FLOCK TO THE BUTCHER Spring’s luscious pastures mean peak season for lamb, thanks to time spent grazing on young, flavourful grasses. The exceptionally sweet, tender meat is best served with light, fragrant flavours – think a roast lamb rack served with a pea, mint and feta salad, or grilled asparagus and carrots alongside a butterflied lamb leg studded with rosemary. Likewise, delicate pork cuts marry well with springtime flavours. Try an aromatic whole pork shoulder braised in white wine, garlic, thyme and sage, or a warm salad of snow peas, baby radishes and roasted red onions with grilled pork chops.
MY TRADE TIPS
PORK THREE WAYS PULLED PORK Slow-cooking a boneless pork shoulder with spices and a little vinegar creates meltingly soft meat. Serve it southern US-style with creamy coleslaw on a crusty bun, or go Mexican – stuff into tacos with guacamole and coriander.
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METHOD 1 Crush fennel seeds using a pestle and mortar and sprinkle them over a piece of baking paper with the garlic and salt. Trim any tough silverskin from tenderloin and roll it in the garlic, salt and crushed fennel seeds on the paper. Roll up in the paper, place on a plate and transfer to fridge for at least 30 minutes and up to a day. 2 Preheat oven to 180°C. Remove pork from fridge to come to room temperature while you make salad. 3 For the dressing, combine the lemon juice and oil in a bowl and season to taste. 4 For the salad, lentils should be at room temperature or lightly
warmed in a pan over low heat. Mix lentils, prunes and parsley together, add half the dressing and toss to combine – keep remaining dressing for before serving. Arrange lentils on large platter with leaves, peach slices and dill. 5 Heat oil in a large non-stick frying pan and when hot, brown pork all over to seal in juices. Transfer to roasting tin and cook for 12–15 minutes or until firm to the touch. Remove from oven and set aside, covered in foil and a tea-towel, to rest for 10 minutes. Cut into 1cm slices, arrange on top of lentils with any cooking juices and reserved dressing poured over the top. Serve straight away.
SHOPPING LIST 1 tbsp fennel seeds 1 garlic clove, finely chopped 1 tsp fine sea salt 1 x 600g pork tenderloin 1 tbsp extra virgin olive oil DRESSING juice of 1 lemon 4 tbsp extra virgin olive oil salt and freshly ground black pepper SALAD 390g can brown lentils, rinsed and drained 60g soft dried prunes, roughly chopped 2 tbsp finely chopped flat-leaf parsley 75g spinach, kale, lettuce or rocket 2 peaches, stoned, skin on and each one cut into 12 slices
PORK Try the classic Cumberland made with garlic, chives and a twist of basil with a side of mash.
SERVES
PEACH AND LENTIL SALAD WITH WARM PORK TENDERLOIN
2 tbsp chopped dill or wild fennel
BEEF
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The honey satay flavour will add a touch of sweetness to the nutty peanut sauce.
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LAMB Love roasted pumpkin and feta? Taste them together with delicate mince in the deluxe lamb sausage.
PORK TENDERLOINS This multi-purpose cut is prized for its leanness and soft texture, and is perfect for grilling. Try it with a maple syrup-orange zest marinade.
PORK RIBS Cook ribs low and slow to help the meat fall right off the bone. Oven roast them for at least two hours – a spicy plum sauce braise works well, or a paprika-based dry rub marinade.
“The best spring pork cut would be the Pilton Valley Sirloin. It’s quick to cook, slices nicely for salads and goes beautifully with a lemon pepper, white wine and garlic marinade.” ANDREW WISHART, OWNER, ANDREWS MEATS. This is an edited extract from Around the World in Salads by Katie & Giancarlo Caldesi, published by Kyle Books, RRP $39.99.
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THE POULTRYMAN
SPRING CHICKEN NEW SEASON, NEW FLAVOURS
SHOPPING LIST 2 tbsp coconut oil 400ml coconut cream 125ml chicken stock 600g chicken thigh fillets, roughly chopped
ALL ABOUT KEBABS Turn up the taste on your kebab skewers with these saucy flavour additions.
FAR AWAY FLAVOURS
HON EY MUSTARD
Flavoursome yet versatile, good quality chicken always leads to a satisfying meal, while an ample repertoire will serve home cooks well. If you like a honey soy marinade, try mixing it up with miso – mixed with fresh ginger and sesame oil, this Japanese bean paste creates a sticky-sweet glaze on chicken breasts. If you usually go for a classic lemon-stuffed whole chicken, switch fresh citrus for preserved lemons to add a hint of Morocco to your Sunday roast. Who can go past a hearty chicken schnitty? Swap the standard breadcrumb coating for polenta, wholesome quinoa flakes, or even cornflakes – they’ll all crisp up nicely.
MY TRADE TIPS
Sweet yet piquant, this beloved combination is perfect with a salad using stonefruit or citrus. T ERI YAKI Host your own teppanyaki at home – the barbecue will turn the glaze on these extra sticky. SATAY Releases a warm, peanutrich aroma that recalls the flavours of Thailand.
CHICKEN SALAD: ALL MIXED UP
5 kaffir lime leaves
COCO-NOODLES
3 tbsp canned bamboo shoots, drained
1 green capsicum, cut into thin strips 2 zucchini, sliced
For a Vietnamese-inspired noodle salad, poach chicken breasts in a mixture of half coconut milk, half chicken stock. Cool, slice and toss with cooked vermicelli rice noodles, shredded carrot and cucumber, sesame seeds and plenty of fragrant, fresh coriander, basil and mint.
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3 tbsp canned water chestnuts, drained 1 large bunch of Thai basil, leaves picked 1 handful of coriander leaves, roughly chopped
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GREEN CURRY PASTE 5 spring onions, finely chopped 5 long green chillies, finely diced
TWICE AS NICE WITH RICE Nutty, nutritious wild rice offers a satiating base for orange zest, marinated grilled chicken breast, chopped roasted carrot, plump kidney beans and sweetcorn kernels.
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Dice pineapple, shred green and purple cabbage, and top with oven-roasted macadamias for an Aussie take on coleslaw that reflects the warmer weather. This salad is the perfect partner for barbecue chicken.
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“I love good, easy finger food in spring, like our Chinese honey marinated wings. They’re great for kicking back with the family outdoors.” GINA MOUNTFIELD, FRANCHISEE, LENARD’S CHICKEN.
SERVES
4
TROPI-COLESLAW
5 garlic cloves, diced
LUKE HINES’
GREEN CHICKEN CURRY WITH CAULIFLOWER RICE METHOD 1 Get started by making the green curry paste. Put all the ingredients in a food processor with 3 tablespoons of water and blitz to form a nice, smooth paste. 2 Heat the coconut oil in a saucepan over medium heat, add curry paste and fry until nice and fragrant, stirring gently as it bubbles to prevent it from sticking to pan. 3 Reduce heat to low, add coconut cream and chicken stock and bring to a simmer. Add chicken, kaffir lime leaves, capsicum, zucchini
and bamboo shoots and simmer, stirring occasionally, for 15 minutes, or until chicken is just cooked. 4 Meanwhile, make the cauliflower rice. Place chopped cauliflower in a food processor and pulse briefly into tiny rice-like pieces. This usually takes about six to eight pulses. Melt coconut oil in a large frying pan over medium heat, add the cauliflower rice and sauté for 4–6 minutes, or until softened. Season with salt to taste. 5 Remove the curry from the heat and stir through water chestnuts, Thai basil and freshly chopped coriander. Serve with cauliflower rice.
2 lemongrass stalks, white part only, chopped 5cm piece of ginger, peeled and chopped 1 tsp ground coriander 1 tsp ground cumin 1 bunch of coriander, chopped 1 tbsp sugar-free fish sauce juice of ½ lime 1 tbsp honey 2 tsp sea salt CAULIFLOWER RICE 1 head of cauliflower, roughly chopped 2 tbsp coconut oil
This is an edited extract from Eat Clean by Luke Hines, published by Plum, RRP $39.99. 10
THE FISHMONGER
HOOKED ON FLAVOUR HAVE A SPRING FLING WITH SEAFOOD
SHOPPING LIST 16 diver scallops salt and freshly ground black pepper juice of 1 small lemon a splash of champagne vinegar 1 tbsp finely diced shallot 4 tbsp olive oil
ALOHA, POKE! KNOW YOUR OYSTERS SYDN EY ROCK
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Native to Australia, this species’ petite shape and fresh seawater taste makes them perfect for picking up in your hand to enjoy raw.
FRESH FISH FOR THOUGHT ATLANTIC SALMON Farmed in Australia, this firm-textured fish holds a lot of flavour thanks to its oily flesh, meaning it can handle more robust cooking techniques and recipes. Try it raw, cured, baked or pan-fried.
12 asparagus spears, tough ends removed 1 bunch of watercress, cleaned and dried a large handful of sugar snap peas, cut into 1cm slices (about 1 cup) 4 tbsp unsalted butter coarse sea salt lemon wedges, for serving (optional)
GWYNETH PALTROW’S
TASMAN I AN
Hailing from the tropical paradise of Hawaii, poke is a traditional raw fish salad that’s so fresh and fabulous, you’ll soon be making it on the regular. The beauty of it lies in the contrasting textures at play: cool silky tuna, creamy avocado, crunchy cucumber and hot rice. Always ask your fishmonger for sashimi-grade tuna. Since this is the most crucial component, choose tuna that’s bright crimson and firm to touch (if raw fish isn’t for you, use cooked salmon). Next, marinate the fish in citrus, soy and sesame oil. Finally, assemble your bowl! Trust us, this colourful medley of ingredients makes for the ultimate spring lunch.
MY TRADE TIPS
The same type and quality as Coffin Bay oysters from South Australia, these ones are large with a creamy taste.
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CORAL TROUT Sold as fillets or a whole fish, this coveted reef fish has white flesh with a delicate flavour and flaky texture. Opt for a simple cooking style to avoid damaging the fish – a quick steam, poach or grill is ideal.
AN GASI Also known as the southern mud oyster, this large, round, flat mollusk is endemic to southern Australia, with a rich, meaty flavour.
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GOLDBAND SNAPPER Sourced from local waters, with a pink-tinted white flesh, not too many bones, and a mild flavour. Purchase this one as a whole fish or filleted – it’s ideal for pairing with citrus-based marinades and side dishes.
“For making raw fish dishes this spring, I’d recommend our sashimi-grade Atlantic salmon or wild caught yellowfin tuna.” CHRIS TAPINOU, FISHMONGER, FISH DEPOT.
SERVES
4
SEARED SCALLOPS WITH WATERCRESS AND ASPARAGUS We know scallops intimidate a lot of cooks, but they’re actually one of the easiest and quickest types of seafood to prepare. The most important things to remember are to get the skillet nice and hot, to make sure the scallops are dry so they sear rather than steam, and to not touch them until they’ve developed a nice crust on one side and are almost cooked through.
METHOD 1 Remove the scallops from the fridge, use a paper towel to dry them very well, and season generously with salt and pepper. 2 Mix the lemon juice, vinegar, shallot, and 1 tablespoon of the olive oil in the bottom of a large bowl. 3 Use a peeler to shave 4 of the asparagus spears and add them to the bowl along with the watercress. Cut the remaining 8 asparagus spears into ½-inch pieces and set aside. 4 Heat a large sauté pan over medium-high heat. Add 1 tablespoon of the olive oil, the snap peas, and the asparagus pieces, season with salt and pepper, and sauté for 1 to 2 minutes, or until just barely cooked. Add to the bowl with the
watercress and shaved asparagus. 5 Add the remaining 2 tablespoons of olive oil to the sauté pan, then add the scallops, leaving them to sear on one side, undisturbed, until very crispy and almost cooked through, 3 to 5 minutes. Flip the scallops, then reduce the heat to low and add the butter. The butter will immediately sizzle and start to turn brown. Turn off the heat (the residual heat will finish cooking the scallops). 6 Toss the watercress-asparagus salad to combine well. Divide the salad among four plates (or arrange it on one platter), arrange the cooked scallops on top of the salad, and pour the brown butter over. Garnish with a little coarse sea salt and serve with lemon wedges on the side, if desired.
It's All Easy by Gwyneth Paltrow, published by Hachette Australia, available in hardback and ebook, RRP $45. 12
HEALTH
SPRING FEVER
REAWAKEN YOUR SYSTEM AFTER WINTER HIBERNATION
SHOPPING LIST
NATURAL WAYS TO TREAT HAY FEVER DETOX TONICS DAN DELI ON ROOT T EA
GO NUTS FOR COCONUT How to get that tropical island getaway feeling without breaking the bank? Coconut oil. From beauty treatments to the kitchen, this versatile, nutty-scented oil has broad-ranging health benefits. Coconut oil is a healthy saturated fat with a high smoke point, so it’s ideal for high heat cooking because, unlike many cooking oils, it won’t oxidise. Coconut oil also contains medium chain triglycerides, which have been found to be beneficial in weight loss and preventing brain disorders like epilepsy and Alzheimer's. It's also antifungal and antibacterial, making it a powerful ingredient in skin treatments.
Made from the dried root of the dandelion plant, this traditional remedy increases blood flow and detoxifies the liver. APPLE CI DER VI N EGAR The list of health benefits tied to apple cider vinegar is long, one of which is breaking down build-ups of lactic acid that cause fatigue.
100g dark (85–90% cocoa) chocolate, chopped pinch of sea salt, plus coarse sea salt, to garnish berries, edible petals and activated buckwheat groaties, to garnish (optional) CRUST
PROBIOTICS Probiotics prevent the immune system from becoming overactive and reacting to allergens. A serving of yoghurt will help lessen the effects of hay fever.
⅓ cup coconut oil ¼ cup rice malt syrup
SARAH WILSON’S
SERVES
LICORICE ROOT TEA Sipping on tea is a soothing ritual all on its own, but licorice root tea has official health benefits, too, helping to reduce irritation of the respiratory system.
New season, new you? Hail in spring with aromatherapy. An essential-oil massage for the whole body is not only guaranteed to relax you, it’s also a clever way to sneak in some me-time. FOOTCARE HAVEN HERBAL CENTRE.
½ tsp pure vanilla powder or 1 tsp pure vanilla extract
HORSERADISH Whether taken in capsule form or as a cooking ingredient, horseradish dries out mucous membranes, which helps to reduce a runny nose and watery eyes.
All products available from Go Vita, and you can visit Realize Health for further wellbeing advice.
HEALTHY HINT
2 tbsp cardamom pods, lightly crushed with a flat blade until the outer husks crack
PINEAPPLE This sweet fruit has natural antihistamine properties thanks to its rich source of bromelain, which reduces swelling and inflammation associated with hay fever.
KOMBUCHA Hailed for improving gut health, kombucha is a naturally fermented drink that helps rebalance your digestive system.
270ml can coconut cream
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CARDAMOM AND SEA SALT GANACHE TART METHOD 1 Preheat the oven to 180°C. 2 To make the crust, melt the coconut oil and rice malt syrup in a saucepan. Remove from the heat, add the shredded coconut and cacao powder and mix well. Press the mixture into the base and up the side of a quiche or tart tin – no need to grease it – so that the mixture's
approximately 5mm thick all over. Bake the crust for 15–20 minutes. Remove from the oven and set aside to cool and firm up. 3 Meanwhile, heat the coconut cream, cardamom pods and vanilla in a saucepan to a simmer, then turn off the heat and cover with a lid. Allow to steep for 10 minutes. 4 Strain the coconut cream mixture into a bowl, reserving ¼ cup in the pan for emergency use later, if needed. Discard the cardamom pods. Add the
2 cups shredded coconut 1 tbsp raw cacao powder extract
chocolate and salt to the bowl, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolatey cottage-cheese appearance, just add the reserved coconut cream, whisking swiftly to bring it all back together. 5 Once silky, pour into the tart shell and refrigerate until the ganache sets (at least 2 hours). 6 Garnish with a pinch of coarse sea salt and berries, petals and activated groaties, if desired.
This is an edited extract from Simplicious by Sarah Wilson, published by Pan Macmillan Australia, RRP $39.99. 14
THE GROCER
FRESH THOUGHTS
GREAT FLAVOUR GROWS ON TREES... AND IN THE GROUND!
VEGETABLES FOR DESSERT CARROTS ✱ Carrot has a natural sweetness that’s intensified even more once cooked. It pairs well with a number of other ingredients that also walk the savoury-sweet line, like ginger, nutmeg and mint.
WASTE NOT, WANT NOT
SERVES
6
PUMPKIN AND CORN TIMBALES WITH SAGE BUTTER AND PANCETTA CRUMB Creamy, light timbales are matched perfectly to the earthiness of sage and a hint of salty pancetta. For a vegetarian dish, simply omit the pancetta crumb.
METHOD 1 Preheat oven to 150°C. Grease 6 x 200ml metal dariole moulds. Have ready a large 25cm x 35cm (approximately) baking dish. 2 Heat milk in a small saucepan until boiling, then stir in tasty cheese until melted. 3 In a bowl, whisk together parmesan, cream, eggs, flour, pumpkin, corn and salt, then fold in cheese mixture until well combined. 4 Place tomato halves, cut side down, decoratively in base of the dariole moulds. Spoon pumpkin mixture into moulds, filling each to three-quarters full. Place in the baking dish and pour in water to a depth of 2cm up the sides of
moulds. Bake for 40 minutes or until timbales are set. 5 Meanwhile, to make pancetta crumb, heat a frying pan over medium-high heat and lightly coat with cooking oil. Place pancetta slices in pan and cook, turning once, until crisp. Cool, then process to a crumb in a food processor or chop very finely. 6 To make sage butter, melt butter with oil in a frying pan and cook sage leaves for 5 minutes over a medium-low heat. 7 Remove dariole moulds from baking dish and leave to stand for 5 minutes before turning timbales out onto serving plates. Drizzle with warm sage butter and sprinkle with pancetta crumbs.
CARROT TOP PESTO
TRY: Honey-drenched baked baby carrots with vanilla bean ice cream. BEETROOT ✱ The earthy flavour of beetroot lends itself to similarly rounded flavours – like dark chocolate and warming spices – and contrasts nicely with intensely sweet and sour tastes, like citrus and pomegranate. TRY: Flourless beetroot chocolate cake or a beetroot and blood orange granita. AVOCADO ✱ Ultra-smooth and with a hint of fresh grassiness, avocado is ideal in recipes that would typically call for milk, cream or butter. It’s perfect as a dairy substitute in vegan dishes.
Transform these unloved fronds into a lively pesto – blend in a food processor with pine nuts, parmesan, basil and olive oil. BEET ROOT LEAF CHI PS Sprinkle washed, dried leaves with a little ground cumin, salt and black pepper, drizzle with olive oil and roast at 180°C until crisp and delicate. PI CKLED WAT ERMELON RI N D
TRY: Avocado-chocolate mousse, or a lime-scented avocado cheesecake.
MY TRADE TIPS
Bottle these oft-discarded edges with a sugar-sweetened white wine vinegar, cinnamon and cloves and they’ll turn soft and tangy; perfect for a cheese platter.
ROCKET SCIENCE We might not all be turning into vegans just yet, but plant-centric dishes are certainly having their moment in the spotlight. A number of chefs this year have announced their menus will be going entirely meat-free, while vegetarian-friendly restaurant dishes are on the rise. ✱ Zoodles Also known as ‘courgetti’ in the UK, shred raw zucchinis with a spiraliser from Robins Kitchen to form noodle-like strands. They need not be cooked, and can be topped with your pasta sauce of choice. ✱ Cauliflower ‘rice’ After a lighter, fibre-filled option to mop up that curry or stir fry sauce? Toss some raw cauliflower into a food processer and whizz into tiny, rice-like grains.
“My favourite vegetarian dish, which I make at home, is vegetable moussaka, with eggplant, capsicum, zucchini and sweet potato.”
SHOPPING LIST ½ cup milk 60g grated tasty cheese 30g freshly grated parmesan 2 tbsp cream 3 eggs ¼ cup self-raising flour ½ cup cooked mashed pumpkin, cooled ½ cup creamed corn ¼ tsp salt 200g cherry or grape tomatoes, cut in half 100g pancetta slices 30g butter 2 tsp olive oil 1½ tbsp sage, finely chopped
VOULLA FRONIS, EARTH MARKETS. This is an edited extract from A Kitchen in the Valley by Sally Wise, published by ABC Books, RRP $45.
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THE DRINKS
MATTHEW EVANS’
WHITE PEACHES WITH BLUEBERRIES AND SAUVIGNON BLANC JELLY
IN THE SPIRIT
CHEERS TO A WARM CHANGE IN SEASON
SERVES
4
THE SPIRIT OF SPRING GARNISH WITH IMAGINATION FLOWERS
FERMENTED FLAVOUR The fermented apple drink, cider has been enjoying a renaissance in recent years. Craft brews, with their complex flavours and gluten-free hipster cred, are now mainstream, with Australians spending over $1billion on cider last year. Try these three Liquorland top-sellers. 1 5 Seeds Cloudy Apple is produced from Braeburn apples, with a sharp, tart taste, balanced sourness and refreshing zing. 2 James Squire Orchard Crush Apple Cider has a crisp and fresh palate with complexity and a medium dry finish. 3 Matilda Bay Dirty Granny is mature and crafty, combining sweetness and acidity in the crisp taste of 100% Australian apples.
COOL REDS
Float edible flowers or petals atop your cocktail for the finishing touch, or freeze them inside ice cubes for a colourful twist – try borage, pea flowers or nasturtium. HERBS Use rosemary or thyme sprigs in place of a wooden cocktail stick, skewered with blueberries or peach wedges, not just for effect but for an infused flavour. FRUI T & VEGETABLES Freeze cubes of cucumber to use in place of ice, or lend a tangy note with pickled fruit like cherries, pineapple or plums.
APEROL ✱ Low in alcohol and orangey in flavour, this coral-hued number is a beloved option in its native north Italy for a refreshing pre-dinner drink with snacks.
It’s nice to serve fruit in a soft, giving jelly. It’s even nicer if that jelly is made with a lively wine. Depending on your wine, the sugar quantity might vary.
METHOD 1 Heat the wine in a saucepan with the water and sugar and stir until dissolved. 2 Bring close to the boil (simmer if you want to dissipate the alcohol) and sprinkle in the gelatine, stirring rapidly to dissolve. 3 Cool the jelly well, but not so much that it sets. 4 Distribute the peach pieces evenly into the bottom of four glass dishes that you will serve it in, and pour the jelly over them. Allow to set overnight in the fridge and serve with the cream and blueberries.
TRY IT IN: The Aperol Spritz. Layer one part Aperol and two parts Prosecco over ice, top with soda water and add a slice of orange.
CAMPARI ✱ Renowned for its signature ruby red colour, this famous Italian spirit offers strong bitterness and a herbaceous flavour. TRY IT IN: The Boulevardier, a take on the famed Negroni. Mix two parts bourbon with equal parts sweet vermouth and Campari; serve over ice with a slice of lime.
SHOPPING LIST 300ml sauvignon blanc 200ml water about 60g sugar
VERMOUTH ✱ There are many styles of this sweetened wine infused with a blend of botanicals, making for a complex, herb-and-spice flavoured spirit.
2 tsp powdered gelatine
TRY IT IN: The Manhattan. Add a dash of bitters to a glass of ice, plus one part sweet vermouth and two parts bourbon. Garnish with a citrus slice.
60ml (¼ cup) pure cream (35% fat), lightly whipped (or use a nice-quality yoghurt), for serving
If you love your red wine but prefer something cooler on a warm spring’s day, try rosé, sweet reds and light-bodied, fruity reds - they better suit being chilled than heavy red wines.
2 poached white peaches, peeled, stones removed, cut into wedges
about 50g blueberries, for serving
LIQUORLAND. This is an edited extract from Summer on Fat Pig Farm by Matthew Evans, published by Murdoch Books, RRP $49.99.
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19
THE FLORIST
COME INTOHOME BLOOM WINTER
A WEALTH OF FRAGRANT FLOWERS SIGNAL SPRING’S ARRIVAL
CREATE YOUR OWN DREAM CATCHER
PICK AND MIX POSIES
SCENTS OF SPRING
VASE SHAPES Choose the best blooms for your vessel.
HYACINTHS & FREESIAS For a fragrant symbol of spring, you cannot overlook the vastly popular hyacinths. These are usually long lasting as cut flowers and their aroma is sweet. Freesias are also beautifully scented and come in a range of hues, from deep gold to purple. Pair the two for an elegant table setting.
Nothing says springtime like the huge array of flowers that come into bloom this time of year. Aromatic blossoms infuse the air with a natural sweetness, so it’s an especially good time for scenting the home with their floral perfume, in particular, bulb flowers – they grow from a bulb out of the ground – which are mostly available now. At the florist, look out for hyacinths, freesias, erlicheers, iris, tulips and jonquilles, which have little yellow flowers. How to ensure your blossoms will keep fresh and release their fragrance for longer? Place them away from the damaging heat of direct sunlight, and clear of drafts and fans, which dry them out.
IRISES & SNAPDRAGONS Call in the renewal of the season with snapdragon blooms, which come in gorgeous hues and oftentimes colour variations within the same bunch. Partner a dozen or so with vibrant purple irises and you'll have one of the prettiest bouquets around.
TULIPS & ERLICHEER Tulips are showy flowers and the quintessential spring bloom. Match them with erlicheer – hugely fragrant clusters of cream blooms – for a classic bunch to gift to a friend or display at home.
BUD These are made to show off one perfect stem.
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For a selection of vases to complement your floral arrangement, visit Robins Kitchen
MY TRADE TIPS
2
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TALL Go for statuesque blooms with heavy heads, like proteas and sunflowers.
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HAN GI N G Try varieties such as lilacs or hydrangeas, then add ivy as foliage.
A dream catcher hangs above the bed and is believed to capture bad dreams in its web, vanishing them by the time the sun rises. Good dreams however filter through the middle of the web and down the feathers to the sleeper beneath.
“During spring, I like hyacinths – they’re so pretty, come in all different colours, and have a high perfume.” ANNETTE WALTERS, SENIOR FLORIST, THE LUSH LILY.
3 SHOPPING LIST
Try this!
Add tiny glass beads to the string as you weave the web and watch them sparkle in the sunlight.
hoop or bracelet 7.5cm in diameter
WRAP THE HOOP Double knot the natural twine onto the hoop, making sure it won’t slip. Wrap the twine tightly around the hoop, tying it off at the beginning on the outside of the loop so that the knot can be hidden by the large bead.
WEAVE THE WEB Tie the bleached string on the loop and, working clockwise, stretch the string to the right, wind it around the hoop and back through the left side of the loop, pulling the string snuggly as you go to make eight loops.
FINISH THE WEB For the second row of loops, wind the string around the middle of the first loop and continue weaving the string, winding it at the middle of each loop. Tie off at the middle of the last loop with a double knot.
2m thick natural twine 3m bleached string large decorative bead 3 coloured beads 3 feathers scissors
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ADD THE DECORATIONS To hang the dream catcher, double a piece of twine over the hoop, thread on the large bead to hide the knots and tie off. Double three short pieces of string over the base of the loop to thread on beads and tie the feathers. 21
QUICK EATS
FEELING WINTER FRESH HOME
SEASONAL FLAVOURS TO SATISFY YOUR LUNCH TIME CRAVINGS MOMOMOMOMOMOOMOMO MOMOMOOM MOMOM
M A L AC CA M A L AY At this authentic Malay and Chinese kitchen, relax as your spicy chicken satay, laksa or beef rendang arrives, with roti canai hot off the griddle. These are big, bold flavours, with a touch of chilli and fragrant coriander to bring it all home.
D E G ANI
WON TON TON
SOUL ORI GI N
This is a beloved coffee and brunch spot – and for good reason. Since mushrooms are now in season, don’t look past the chunky mushroom bruschetta, served with Spanish onion, fresh herbs and crumbled feta. FYI: the mixed berry and mint smoothie is delish, too.
How do silky pork wontons in a fragrant clear broth sound? This traditional eatery, serving Chinese classics, is renowned for humble soups that nourish and restore. Get your dumpling fix here, straight up or in liquid gold and be sure to tell your friends!
The colourful array of gourmet salads and sandwiches at Soul Origin are prepared in-store daily. Make the most of the season’s best looking produce with a roasted vegetable salad, a gluten-free bean salad or tasty chicken schnitzel baguette. Just don’t forget your latte.
(07) 3106 5297
(07) 3416 0298
(07) 3209 6413
WRAP N ROLL
C X P RESSO
SUSHI PA RA DI SE
We love all the fresh and fragrant offerings at this Vietnamese street-food favourite. Whether you’re looking for fast, humble eat-in or take-home options, it’s the delicate rice paper rolls and crunchy bánh mì packed with herbs and veg that will rule the day.
This must-try café does diverse breakfasts with a difference. Opt for the Norwegian – smoked salmon and poached eggs; Spanish breakfast roll with chorizo; or macadamia muesli with vanilla Greek yoghurt. Every craving will be satisfied here, and then some.
When you’re craving classic Japanese fare, stop in at Sushi Paradise. Begin with a pipinghot miso soup, then move onto the lighter flavours of sashimi, hand rolls and bento boxes – perfect for a quick lunch on-the-go, or late-afternoon protein hit.
0404 355 852
(07) 3806 1266
0422 585 155
(07) 3801 5211
NOW OPEN
FIVE TO TRY! 22
We’ve gone mad for eggs. How do you like ’em?
1
WON TON TON: Wrapped snuggly in shrimp, egg and Chinese chives dumplings.
2
DEGANI: Brunch is served with bacon benedict, baby spinach and hollandaise.
3
MALACCA MALAY: Stir-fried combination ho-fun in egg sauce does the job.
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SOUL ORIGIN: Hard boiled or softly oozing over your Caesar salad.
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CXPRESSO: Spanish baked eggs with roasted mushrooms just begs an Insta snap. 23
THE MARKET ROOM CNR PACIFIC HIGHWAY AND BRYANTS ROAD, LOGANHOLME, QLD 4129 ALDI
COLES
FISH DEPOT
LIQUORLAND
SOUL ORIGIN
(07) 3451 3000
(07) 3801 7200
(07) 3209 6002
(07) 3806 3282
(07) 3209 6413
FOOTCARE HAVEN HERBAL CENTRE
(07) 3209 6800
SUSHI PARADISE
(07) 3801 3888
MALACCA MALAY
0422 585 155
ANDREWS MEATS
CXPRESSO
(07) 3209 9743
(07) 3806 1266
BAKERS DELIGHT
DEGANI
(07) 3801 1866
(07) 3106 5297
GO VITA (07) 3801 2561
THE LUSH LILY
(07) 3801 5211
REALIZE HEALTH
WON TON TON (07) 3416 0298
CAESAR’S BARBER SHOP
EARTH MARKETS
LENARD’S CHICKEN
ROBINS KITCHEN
WRAP N ROLL
(07) 3806 4217
(07) 3806 2156
(07) 3801 5360
(07) 3209 6130
0404 355 852
(07) 3801 2561
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