Donna Hay - June/July 2015

fast, fresh, simple.

winter

COMFORTS

ISSUE 81 JUN/JUL 2015 www.donnahay.com

+ must-make muffins + the ultimate lasagne + fresh power soups + feel-good baking

the new muffin, p134

+ the most warming weeknight recipes and on-trend brown butter sweets plus new ideas with seasonal greens, quick pies and clever dessert sauces

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classic

editor’s letter

hello I know I’m not alone when I say winter is my time to hibernate. I relish staying indoors and using the chilly weather as an excuse to cook up all sorts of warming treats for the ones I love…

Most people know that I’m a summer girl

Everyone has their own special lasagne

at heart – living by the water, I can’t help it!

technique, perhaps with a secret ingredient

But, as the nights close in and we slip into

or two (mine is the just-right combination

these cooler days, there’s definitely one

of oregano and tarragon), but I promise our

thing I love most about this frosty season.

new recipes will give your favourite a run

And that’s the excuse to head indoors and

for its money. Start browsing on page 94.

cook up a storm. There’s nothing more

At this time of year, I also adore filling

satisfying and warming to the heart than

the house with the enticing aroma of

taking time to create a comforting dish for

freshly baked muffins – it’s certainly one

my boys (or whoever happens to drop

way to brighten a wintry Sunday! As you

into my house to escape from the cold!).

can see on our gorgeous cover, we have

This issue, we have plenty of inspiration

some show stoppers, topped with spiced

for those rainy weekends, perfect for long,

glazes and buttery crumbles, for you to try.

blissful afternoons of cooking and baking.

They’re just the thing when you need a little

Lasagne is definitely one of those dishes

We taste-test a lot of dishes here at DH HQ, but everyone in the office agrees: this light, crispy and altogether irresistible miso fried chicken (page 115) has to be one of our all-time favourites. We tested (and tasted) it a few extra times for you, just to be sure.

something sweet to warm your soul. Enjoy!

we all love coming home to. Fresh from the oven and lovingly laboured over, there’s something so tempting about a giant tray of velvety pasta with rich, bubbling sauce and a topping of golden cheese. Delicious!

recipes we love cauliflower, sage and cheddar gratin

PHOTOGRAPHY CHRIS COURT

green soup with chia and almonds I’m always looking for cute and clever styling ideas, and we’ve found some gorgeous products that will make the most of your baked treats this winter. Turn to page 148 to take a peek.

slow-cooked pork lasagne rhubarb crumble muffins sticky banana puddings with burnt butterscotch www.donnahay.com

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needs, wants, must-haves

for a touch of

win ter style A few special little somethings can help brighten the chilliest of days. Here are a few of my current favourites, because we all deserve a treat every now and again…

PERFECT FUSION My skin needs a little extra care in winter, especially when I’m out and about all day. My latest beauty Laurent – it’s so silky, it glides onto your skin and gives great coverage without that heavy, cakey feeling.

LAB CHIC I love lighting a traditional scented candle, both at home and in my office, but sometimes something a little more modern is called for. How interesting is this unique science-lab-inspired oil burner? Plus, it’s sustainably designed and made in Australia – a lovely bonus!

MY TWO SCENTS A quick spritz of fresh perfume always puts a spring in my step and I’m currently loving this duo of fragrances from Byredo Parfums – Gypsy Water and Sunday Cologne (the latter is meant for men, but it’s so classic and crisp, I think it’s the perfect unisex scent).

LEATHER DETAIL I’ve always wanted a biker jacket and I think I’ve finally found the one! I’m going to pair this luxe leather piece with one of my signature tutus for a look that’s a little bit edgy but a little bit pretty.

BLANKET EFFECT Those frosty winter evenings are the perfect excuse to indulge in beautifully luxurious, warm and cosy throws, and subtle greys and calming creams are the shades of the season. These angora and merino blankets from Bemboka will make the comfiest addition to your couch. Even better, they’re machine-washable and can be tumble-dried (so no need to worry about the odd spill).

OFF ON THE RIGHT FOOT Every busy woman’s winter staple has to be a versatile pair of cute leather ankle boots. And a pair you can easily take from day to evening in comfort is a godsend – I’m currently wearing these Pistol Short boots from Acne Studios. They’re great for a long day of food styling in the studio, but equally perfect to dress up for a night out. So chic and simple.

PHOTOGRAPHY CHRIS COURT STYLING EMMALY STEWART. FUSION INK FOUNDATION FROM YVES SAINT LAURENT. COMPACT OIL BURNER FROM PAGE THIRTY THREE. SUNDAY COLOGNE AND GYPSY WATER BY BYREDO PARFUMS FROM MECCA. MOCK BLACK JACKET FROM ACNE STUDIOS. NATURAL ANGORA/SUPERFINE MERINO CHUNKY CABLE THROWS AND FRAME THROWS FROM BEMBOKA. PISTOL SHORT BLACK BOOTS FROM ACNE STUDIOS. SEE DIRECTORY FOR STOCKIST DETAILS.

discovery is this clever ink foundation from Yves Saint

“This winter, I’m teaming edgy leather pieces (for me), with baby-soft, luxurious throws and simple touches (for the home). It’s the perfect combination for the season!”

www.donnahay.com

13

EDITOR-IN-CHIEF Donna Hay

wondering what’s for dinner?

One of life’s daily questions is now one of the simplest to answer with the donna hay app.

MANAGING EDITOR Pru Engel COPY + DIGITAL EDITOR Eloise Basuki -----------------------------------------------------------------------------------------ACTING CREATIVE DIRECTOR Sami Simper DEPUTY ART DIRECTOR Drina Thurston DESIGNER Naya Kim SENIOR ART DIRECTOR – PROMOTIONS Chris Saltzman -----------------------------------------------------------------------------------------FOOD DIRECTOR Steve Pearce FOOD EDITOR Jessica Brook ASSISTANT FOOD EDITOR Dolores Braga Menéndez FOOD ASSISTANT Georgina Esdaile MARKET EDITOR Emmaly Stewart PHOTOGRAPHY Chris Court, Ben Dearnley, William Meppem, Anson Smart OFFICE + EDITORIAL COORDINATOR Georgia McCarthy (02) 9282 6500 JUNIOR BRAND MANAGER Evelin Eldic' (02) 9282 6500 -----------------------------------------------------------------------------------------COMMERCIAL DIRECTOR Sev Celik NATIONAL SALES DIRECTOR Paul Blackburn DIRECTOR OF BRAND STRATEGY Dennis Michael GROUP SALES DIRECTORS – NSW Rachael Delalande (02) 8045 4657, Belinda Miller (02) 8045 4651, Sam Tomlinson (02) 8045 4676

VIC SALES DIRECTOR Kim Carollo (03) 9292 3204 GROUP SALES DIRECTORS – VIC Karen Clements (03) 9292 3202, Sally Paterson (03) 9292 3217, Astrid White (03) 9292 3222

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donna hay (editorial) Level 5, 83–97 Kippax Street, Surry Hills, NSW 2010 PHONE (02) 9282 6500 EMAIL enquiries@donnahay.com.au WEBSITE www.donnahay.com SUBSCRIPTIONS (Australia) 1300 656 933 (International) +61 2 9282 8023 EMAIL subs@magsonline.com.au donna hay (accounts, production) NewsLifeMedia, Lvl 1, 2 Holt St, Surry Hills NSW 2010 PHONE (02) 9288 3000

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contents

winter 124 114

70 84 every day

134

WINTER ESSENTIALS Our favourite new ingredients to boost

FAVOURITE THINGS

TRAVEL

HOW TO COOK

Traditional lasagne is transformed

Glide along the peaceful waterways

Add yum cha to your repertoire with

with exciting new layers such as pulled

of Venice’s islands – quiet, seaside spots

the flavour of your winter dishes

our guide to fluffy barbecue pork buns

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23

QUICK FIX

94

FRESH

Creamy gratin, sweet hand pies and dessert sauces are ready in an instant

pork, chorizo or creamy mushrooms

make nourishing dinner-time options

104

SUBSCRIPTIONS

EASY WEEKNIGHTS

ON-TREND

From chorizo ragu to a mini lamb roast,

Magic miso ignites a range of comforting

subscribe or extend your subscription

dishes, from ribs to glazed salmon

RECIPE INDEX

these warming meals are quick to cook

54

DRINKS flavoursome new way to start the day

64

special days LOCATION

114

70

Each recipe, right at your fingertips

Golden brown butter adds delicate, nutty

CONNECT

flavours to simple and sweet desserts

Keep up-to-date with our latest news

124

MAKE NOW

and inspiring recipes on social media

We give the humble muffin a makeover

STOCKISTS

with spiced nuts and sticky glazes

Join us for a seafood feast as we cosy up by the seaside for a winter crab boil

Take advantage of this special offer to

INSPIRED

We turn your morning espresso into a

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every issue

Our super-charged power soups will 29

to explore traditional Venetian fare

134

158

159

Where to find our favourite products and the items that feature in these pages

style and travel

146

160

THINGS I LOVE

IN SEASON

STYLE

Once-scorned brussels sprouts get a chance

Stylish storage solutions to keep your baked

snuggle up to as it gets cooler: soft

to shine with our beautiful new recipes 84

creations looking good on the go

woollen knits handmade with love

Donna shares her favourite thing to

148

162

find the perfect gift for any special occasion

donnahay.com

PHOTOGRAPHY CHRIS COURT

Every ay

| winter essentials

Dried seaweed is popping up, shredded and flaked, in our salads and rice bowls this winter to impart a subtle taste of the sea. Look out for types such as kelp, wakame, arame and dulse – they’re great for adding an extra dimension of flavour and a nutritious kick to your cooking. Soak and boil in water to make a flavourful stock for soup, add to stir-fries or sprinkle over savoury dishes.

We’re drinking

cold-drip coffee We’re all for new ways to get our daily caffeine fix, and cold-drip coffee is the perfect new pick-me-up. It’s made by slowly dripping cold filtered water through roasted ground coffee for anywhere between 6–24 hours. The result?

A chilled, full-flavoured coffee you can enjoy over ice, with milk or without. Ask at your local cafe or specialty food store.

DID YOU KNOW

Japanese cuisine makes use of over 20 varieties of seaweeds.

The most commonly cooked are brown seaweeds, such as kelp and wakame, followed by red seaweeds, such as nori (the type you’ll find in sushi).

PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE

we love

we love

www.donnahay.com

19

we love

the new flours With the rise of alternative seed and grain flours now stocked on supermarket shelves, we’ve rounded up our latest baking favourites.

quinoa flour Made from one of the most nutritious foods of the moment, quinoa flour is a gluten-free option that adds a nutty, earthy flavour – substitute it completely, or try mixing it with standard flour.

barley flour A popular wheat-free alternative to plain (all-purpose) flour, barley flour is low in gluten and is slightly sweet, making it a great choice for baking breads and cakes.

buckwheat flour This gluten-free flour is perfect for making pancakes, crepes and blinis. It can be tricky to use as a straight substitute for plain (all-purpose) flour, so we like to use it as a blend with other varieties of gluten-free flours.

WE'RE EAT ING…

FOR EXTRA CRISPY pieces, we keep the rind on our thinly cut bacon before frying. Slices will also crisp up nicely when cooked in the oven on a lined tray for about 10 minutes at 200°C (400°F).

THINLY CUT bacon is now readily available in supermarkets and we love these delicately slim slices that cook to a perfect crisp – not that we needed another excuse to add bacon to all our warming winter recipes…!

SHISO leaves The ideal garnish for any Asian dish you’re cooking this winter, shiso is a Japanese herb with a slightly minty, aniseed flavour. Available in large leafy bunches in a red or green variety, as well as in punnets of micro leaves, we’re snipping it fresh over salads, soups and noodle dishes. www.donnahay.com

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Our specially grown Australian popping corn is

COATED and BAKED to seal in the crunch. It’s then seasoned

with Gourmet ingredients for a delicious flavour sensation.

you’ve never tasted popcorn like this.

how to cook

| pork buns

Light and fluffy on the outside, delicious barbecue-flavoured pork on the inside – these Chinese dumplings are top of the list when it comes to comfort food. It’s easier than you think to make your own, which means you can enjoy these cloud-like morsels even when there’s no yum cha trolley in sight. Eat straight from the steamer for best results.

RECIPE GEORGINA ESDAILE

photography CHRIS COURT styling JESSICA BROOK

pork buns

how to cook

pork buns ²⁄³ cup (240g) char siu (Chinese barbecue) sauce ¼ cup (60ml) dark soy sauce ¼ cup (90g) honey ¹⁄³ cup (110g) Asian chilli jam 1kg boneless pork neck, butterflied 2 tablespoons cornflour (cornstarch) hot chilli sauce and Chinese black vinegar, to serve dough 1 tablespoon caster (superfine) sugar 1 cup (250ml) lukewarm water 2 teaspoons dried yeast 2½ cups (375g) plain (all-purpose) flour, plus extra for dusting 25g unsalted butter, melted Place the char siu sauce, soy sauce, honey and chilli jam

bowl, covered with a clean damp tea towel, and set aside

in a large bowl and mix to combine. Remove 1 cup of the

in a warm place for 1 hour or until doubled in size.

mixture and set aside. Add the pork to the bowl and toss to coat. Refrigerate for 1 hour to marinate.

Preheat oven to 180°C (350°F). Place the reserved marinade

16 balls. Roll out each on a lightly floured surface to a

and the cornflour in a small saucepan over medium

10cm round. Place 2 tablespoons of the pork mixture in

heat and cook, stirring, for 2–3 minutes or until thickened.

Set aside. Place the pork on a large oven tray lined with non-stick

the centre of each round, and pinch and pleat the edges together to seal+. Place 1 bun on each square, cover

baking paper and cook for 1 hour, turning halfway, or until

the trays loosely with a damp tea towel and set aside

cooked through and golden. Set aside to cool slightly. Finely

for 5–10 minutes or until slightly risen.

chop the pork and place in a large bowl. Add the remaining marinade and mix to combine.

To make the dough, place the sugar, water and yeast in a small

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Cut 16 x 8cm squares of non-stick baking paper and divide between 2 large oven trays. Divide the dough into

Place the buns, in batches, in a medium bamboo steamer, allowing room to spread. Place the steamer over a medium saucepan filled with simmering water and steam

bowl, mix to combine and set aside for 5 minutes or until foamy.

for 12 minutes or until the dough bounces back when

Place the flour and butter in a large bowl, add the yeast mixture

pressed. Serve with the chilli sauce and vinegar. Makes 16.

and mix to form a dough. Turn out the dough onto a lightly

+ Uncooked pork buns can be frozen between pieces of baking

floured surface and knead for 4–5 minutes or until the dough is

paper for 1–2 months. To cook, defrost the buns and steam

smooth and elastic. Place the dough in a large, lightly greased

following the recipe.

www.donnahay.com

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What is your weight range? <70kg 70-89kg

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quick fix

quick fix

| gratin

Seek comfort from the cold with winter warmers that effortlessly satisfy. Creamy gratin, flaky hand pies and versatile fudge sauces are the perfect indulgence on chilly nights. photography ANSON SMART styling STEVE PEARCE

cauliflower, sage and cheddar gratin 800g cauliflower, trimmed, cut into florets and blanched 2 cups (240g) grated cheddar 1 cup (250ml) single (pouring) cream sea salt and cracked black pepper ½ cup sage leaves Preheat oven to 250°C (485°F). Place the cauliflower, half the cheddar, cream, salt and pepper in a large bowl and toss to combine. Divide the cauliflower mixture between 4 x 1½-cup-capacity (375ml) ovenproof ramekins and sprinkle over the remaining cheddar. Cover each with non-stick baking paper and aluminium foil, place on a large oven tray and cook for 10 minutes. Carefully remove baking paper and foil and cook for a further 8 minutes. Top with sage and cook for a further 2 minutes

RECIPES GEORGINA ESDAILE

or until golden and bubbling, then serve. Serves 4 as a side.

www.donnahay.com

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leek, parmesan and thyme gratin 3 cups (210g) coarse sourdough breadcrumbs 2 tablespoons extra virgin olive oil 2 leeks (700g), trimmed and thinly sliced 2 tablespoons thyme leaves sea salt and cracked black pepper 1 cup (35g) finely grated parmesan ¾ cup (180g) sour cream ½ cup (125ml) water Preheat a grill (broiler) to high. Place the breadcrumbs and 1 tablespoon of the oil in a medium bowl. Mix to combine and set aside. Heat the remaining oil in a medium ovenproof frying pan over high heat. Add the leek, half the thyme, salt and pepper and cook for 5–6 minutes or until soft. Add the parmesan, sour cream and water and stir to combine. Top with the breadcrumbs and cook under the grill (broiler) for 5–6 minutes or until golden.

Sprinkle with remaining thyme to serve. Serves 4 as a side.

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www.donnahay.com

quick fix

potato, nutmeg and mozzarella gratin 1 cup (250ml) single (pouring) cream 800g small desiree (waxy) potatoes, peeled and thinly sliced 2 cups (200g) grated mozzarella sea salt and cracked black pepper ¼ teaspoon ground nutmeg Preheat oven to 220°C (425°F). Place the cream in a small saucepan and bring just to the boil. Place the potato, mozzarella, salt, pepper and cream in a large bowl and mix to combine. Divide into 4 x 1-cup-capacity (250ml) ovenproof ramekins and cover with non-stick baking paper and aluminium foil. Place on a large oven tray and cook for 20 minutes. Carefully remove baking paper and foil and cook for a further 5 minutes or until golden. Sprinkle with the nutmeg to serve. Serves 4 as a side.

quick fix

pumpkin, caramelised onion and feta gratin 1 tablespoon extra virgin olive oil 1kg jap pumpkin (squash), peeled, seeded and chopped sea salt and cracked black pepper ½ cup (140g) store-bought caramelised onion relish 100g feta, crumbled ½ cup (40g) flaked almonds ¾ cup (180ml) single (pouring) cream Preheat oven to 250°C (485°F). Heat the oil in a large ovenproof frying pan over high heat. Add the pumpkin, salt and pepper, and cook, covered, for 8–10 minutes or until just cooked through.

Top with the caramelised onion, feta, almonds and cream. Cook for 10 minutes or until golden and bubbling. Sprinkle with pepper to serve. Serves 4–6 as a side.

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www.donnahay.com

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The machine behind the moment

TBP6260

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quick fix

quick fix

| hand pies

rhubarb and almond hand pies 200g rhubarb, trimmed and thinly sliced ¾ cup (165g) caster (superfine) sugar 2 sheets frozen puff pastry, thawed ¼ cup (30g) almond meal 1 egg, lightly beaten ¼ cup (20g) flaked almonds Preheat oven to 200°C (400°F). Place the rhubarb and sugar in a medium bowl and mix well to combine. Cut the pastry into 8 x 10cm squares. Place 4 squares on a large baking tray lined with non-stick baking paper and top with the almond meal and rhubarb mixture. Top with the remaining squares, pressing to seal. Brush with the egg, top with the almonds and cook for 15 minutes or until puffed and golden. Cut in halves to serve. Makes 4.

www.donnahay.com

35

quick fix

blackberry and coconut hand pies 1½ cups (225g) frozen blackberries, thawed ½ cup (110g) caster (superfine) sugar 1 tablespoon cornflour (cornstarch) 2 sheets frozen shortcrust pastry, thawed ½ cup (40g) desiccated coconut 1 egg, lightly beaten icing (confectioner’s) sugar, for dusting Preheat oven to 200°C (400°F). Place the blackberries, sugar and cornflour in a small bowl and mix to combine. Set aside.

Cut the pastry into 12 x 8cm x 12cm rectangles. Place 6 rectangles on a large baking tray lined with non-stick baking paper and top each with the coconut and the blackberry mixture, leaving a 1cm border. Top with remaining rectangles, pressing to seal. Press the edges together with a fork and cut 3 slices through the top of the pastry. Brush with the egg and cook for 16–18 minutes or until the pastry is golden. Dust with icing sugar to serve. Makes 6.

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www.donnahay.com

pear and caramel hand pies 1 William (firm green) pear (220g), grated ¼ cup (55g) white sugar ½ teaspoon ground cinnamon 3 sheets frozen puff pastry, thawed ¼ cup (75g) store-bought caramel or dulce de leche 1 egg, lightly beaten Preheat oven to 200°C (400°F). Place the pear, 2 tablespoons of the sugar and ¼ teaspoon of the cinnamon in a small bowl and mix to combine. Using a 10cm round cutter, cut the pastry into 12 rounds. Place 6 rounds on a large baking tray lined with non-stick baking paper. Spoon the pear mixture onto the pastry rounds, top with the caramel and remaining rounds, pressing to seal. Cut a small cross into the top of each pie and brush with the egg. Mix the remaining sugar and cinnamon together and sprinkle half over the pies. Cook for 14–16 minutes or until puffed and golden. Serve with remaining cinnamon sugar. Makes 6.

quick fix

date and dark chocolate hand pies 1½ cups (210g) pitted dried dates, chopped ¼ cup (60ml) boiling water 1 tablespoon maple syrup 2 sheets frozen puff pastry, thawed 60g dark chocolate, broken into pieces 1 egg, lightly beaten icing (confectioner’s) sugar, to dust Preheat oven to 200°C (400°F). Place the dates, water and maple syrup in a small bowl and set aside for 5 minutes. Cut the pastry into 8 x 10cm squares and place on 2 large baking trays lined with non-stick baking paper. Divide the date mixture between the squares and top with a piece of the chocolate. Fold the squares over, pressing the edges to form a triangle. Brush with the egg and cook for 12–14 minutes or until golden. Dust with icing sugar to serve. Makes 8.

38

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quick fix

quick fix

| fudge sauces

salted burnt honey sauce ¼ cup (90g) honey ½ cup (125ml) sweetened condensed milk 1½ cups (375ml) single (pouring) cream ¼ teaspoon sea salt flakes Place the honey in a large saucepan over high heat and cook for 2–3 minutes or until dark golden brown. Add the sweetened condensed milk and cream, whisking well, and bring to the boil. Reduce heat to medium and cook, whisking, for 6–8 minutes or until thickened. Add the salt and whisk to combine. Makes 1¾ cups. + Serve with toasted waffles or drizzle over ice-cream. The sauce will keep refrigerated for two weeks – just warm and whisk before serving.

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43

quick fix

peanut butter and chocolate sauce ¼ cup (90g) golden syrup 1 cup (280g) smooth peanut butter 1 cup (250ml) double (thick) cream 100g milk chocolate, chopped Place the golden syrup, peanut butter, cream and chocolate in a small saucepan over low heat. Cook, stirring frequently, for 2–3 minutes or until smooth and the chocolate has melted. Makes 2 cups. + Serve spooned over ice-cream. The sauce will keep refrigerated for two weeks – just warm and whisk before serving.

44

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mocha fudge sauce 200g dark chocolate, chopped 1 cup (250ml) single (pouring) cream 50g unsalted butter ¹⁄³ cup (75g) caster (superfine) sugar 1 tablespoon instant coffee Place the chocolate, cream, butter, sugar and coffee in a small saucepan over medium heat. Cook, stirring, for 4–5 minutes or until the butter and chocolate have melted and the mixture is smooth. Makes 2 cups. + Serve spooned over ice-cream or warm brownies. The sauce will keep refrigerated for two weeks – just warm and whisk before serving.

quick fix

malted butterscotch sauce 1 cup (250ml) single (pouring) cream 1 cup (175g) brown sugar 60g unsalted butter ½ cup (75g) malted milk powder Place the cream, sugar, butter and malted milk powder in a small saucepan over medium heat. Bring to the boil, whisking frequently, and cook for 4–5 minutes or until thickened. Makes 2 cups. + Serve spooned into hot steamed milk. The sauce will keep refrigerated for two weeks – just warm and whisk before serving.

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Let there be

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THE LIVING ROOM Pendants in copper tones

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and sculptural shapes add a luxe edge to an everyday room.

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THE DINING ROOM

Group pendants in similar colours and a range of sizes over the table for a contemporary look.

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THE KITCHEN

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easy weeknights |

10 in 20

Have dinner on the table in 20 minutes or less with our ten speedy midweek meals. From a cheat’s beef stroganoff served on creamy polenta to a fiery Thai stir-fry packed with greens, these simple yet nourishing dinners will impress and satisfy. photography WILLIAM MEPPEM styling STEVE PEARCE

ON E

pasta with kale, lentil and chorizo ragu

1 tablespoon extra virgin olive oil 3 cloves garlic, sliced 1 x 400g can chopped tomatoes

Cook the pasta in a saucepan of salted boiling water for 8–10 minutes or until al dente. Drain, reserving 1½ cups (375ml) of the cooking water, and keep warm.

While the pasta is cooking, place the chorizo in a small food processor and process until finely chopped. Heat

1 tablespoon brown sugar

a large frying pan over high heat. Add the oil, garlic and

sea salt and cracked black pepper

chorizo and cook, stirring, for 4 minutes or until golden.

1 x 400g can brown lentils, rinsed and drained ¼ cup finely chopped oregano leaves, plus extra to serve

Add the tomato, reserved cooking water, sugar, salt and pepper and bring to a simmer. Reduce the heat to medium

150g baby kale leaves

and cook for 8 minutes. Add the lentils and oregano and

finely grated parmesan, to serve

cook for 2 minutes or until warmed through. Divide the pasta between serving bowls and top with the ragu, extra oregano, baby kale and parmesan to serve. Serves 4–6.

RECIPES JESSICA BROOK

500g orecchiette 200g firm air-dried chorizo, cases removed

T WO

sticky ginger and black bean chicken ¹⁄³ cup (80ml) store-bought black bean sauce 1 tablespoon finely grated ginger

Preheat oven to 220°C (425°F). Place the black bean sauce,

¼ cup (90g) honey

combine. Add the chicken and toss to coat. Set aside to

¼ cup (60ml) lime juice

marinate for 10 minutes. Place on an oven tray lined with

12 x 130g chicken drumsticks 2 bunches broccolini, trimmed ¼ cup (35g) salted peanuts, chopped steamed rice and lime wedges, to serve

ginger, honey and lime juice in a large bowl and mix to

non-stick baking paper and cook, turning halfway, for 15–20 minutes or until sticky and cooked through.

While the chicken is cooking, cook the broccolini in a saucepan of salted boiling water for 3–4 minutes or until tender. Divide broccolini between serving plates, top with the drumsticks, sprinkle with the peanut and serve with the rice and lime wedges. Serves 4.

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55

easy weeknights

THREE

pork sausage, brussels sprout and rosemary pizza 2 large Lebanese flatbreads

Preheat oven to 200°C (400°F). Place the flatbreads

½ cup (140g) tomato purée (passata)

on oven trays lined with non-stick baking paper.

200g pork and fennel sausages, cases removed

Spread each flatbread with tomato purée. Roll the

150g brussels sprouts, thinly sliced 220g bocconcini, drained and sliced

sausage mince into balls.

Divide the brussels sprout, sausage, bocconcini

¼ teaspoon dried chilli flakes

and chilli between the flatbreads and sprinkle with

2 teaspoons rosemary leaves

rosemary, salt and pepper. Drizzle with oil and

sea salt and cracked black pepper

cook for 12 minutes or until golden and bubbling.

extra virgin olive oil, for drizzling

Sprinkle with parmesan and slice to serve. Serves 4.

finely grated parmesan, to serve

easy weeknights

Colourful Dutch carrots and a creamy white bean purée form a satisfying base for tender and juicy lamb roasted in a sweet red wine vinaigrette.

FOU R

mini lamb roasts with creamy white bean purée 2 tablespoons extra virgin olive oil ¼ cup (60ml) red wine vinegar 2 tablespoons honey sea salt and cracked black pepper

Preheat oven to 250°C (485°F). Place half the oil, vinegar, honey, salt and pepper in a small bowl, whisk to combine and set aside. Place the carrots on a large oven tray lined with non-stick baking paper. Place the garlic, fennel, salt, pepper and remaining

500g Dutch carrots, trimmed and cleaned

oil in a bowl, mix to combine and rub over the lamb. Top the

2 cloves garlic, crushed

carrots with the lamb and drizzle with half the vinaigrette.

1 teaspoon fennel seeds

Cook for 20 minutes or until the lamb is medium rare or cooked

2 x 400g mini lamb rump roasts, trimmed

to your liking. Allow to rest for 5–10 minutes. Place the beans

2 x 400g cans white (cannellini) beans, drained and rinsed

and cream in a small saucepan over medium heat. Bring to a

¼ cup (60ml) single (pouring) cream

simmer and cook for 3 minutes. Remove from the heat and,

watercress sprigs, to serve

using a hand-held stick blender, blend until smooth. Divide the purée between plates and top with the lamb, carrots, watercress and the remaining vinaigrette to serve. Serves 4.

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57

easy weeknights

FIVE

spicy harissa mussels with tomato, chickpeas and basil 2 tablespoons extra virgin olive oil 1 brown onion, finely chopped

Heat the oil in a large deep-sided, heavy-based frying pan over medium heat. Add the onion and

2 cloves garlic, crushed

garlic and cook, stirring, for 5 minutes or until

1 tablespoon harissa paste

soft. Add the harissa and smoked paprika and

1 teaspoon smoked paprika

cook for 1 minute. Add the tomatoes, chickpeas,

1 x 400g can cherry tomatoes

water, salt and pepper, increase the heat to high

1 x 400g can chickpeas (garbanzos), rinsed and drained ½ cup (125ml) water sea salt and cracked black pepper

and bring to the boil.

Add the mussels, cover with a lid and cook for 6 minutes or until the mussels have opened.

1kg mussels, cleaned

Remove from the heat and allow to stand, covered,

basil leaves, to serve

for 5 minutes. Divide between serving bowls and

sourdough toast, to serve

top with the basil. Serve with sourdough. Serves 4.

easy weeknights

Packed with protein

and delicate Japanese flavours, this wholesome dish is an easy meat-free meal that will be ready in minutes.

SI X

japanese brown rice bowl with kale, tofu and sesame nori ¼ cup (60ml) oyster sauce

Place the oyster sauce, soy and 2 teaspoons of the sesame oil

2 tablespoons soy sauce

in a small bowl and mix to combine. Place the rice, water

1 tablespoon sesame oil

and half the soy mixture in a small saucepan over high

1½ cups (300g) shortgrain brown rice

heat and bring to the boil. Reduce heat to low, cover with

2 cups (500ml) water

a lid and cook for 20 minutes or until just cooked. Remove

600g firm tofu, sliced

from heat and allow to stand, covered, for 5 minutes.

1 tablespoon sesame seeds, toasted

Heat a large non-stick frying pan over medium heat.

1 tablespoon finely chopped nori sheets (dried seaweed)

Brush the tofu with the remaining oil and cook, in

½ teaspoon dried chilli flakes

batches, for 2–3 minutes each side or until golden.

1 teaspoon sea salt flakes

Combine the sesame seeds, nori, chilli and salt in a

3 cups (150g) finely shredded kale, blanched

small bowl. Divide the rice between serving bowls, top

green onions (scallions), shredded, to serve

with the kale, tofu, remaining soy mixture and green onion. Sprinkle with the sesame nori to serve. Serves 4.

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59

easy weeknights

Soft and creamy polenta serves as a smooth and velvety side to soak up all the flavoursome juices from the tender beef and earthy mushrooms.

SE V E N

cheat’s beef stroganoff with creamy polenta 2 tablespoons extra virgin olive oil 600g scotch fillet steak, trimmed and cut into thin strips 300g Swiss brown mushrooms, chopped sea salt and cracked black pepper 1 tablespoon Worcestershire sauce 1 cup (240g) sour cream ¼ cup (60ml) water 1 litre milk 1 cup (170g) instant polenta ½ cup (140g) store-bought caramelised onion relish, to serve watercress sprigs, to serve

Heat half the oil in a large non-stick frying pan over high heat. Add the beef and cook, turning, for 2–3 minutes or until just seared. Remove from the pan and keep warm. Heat the remaining oil in the pan and add the mushroom, salt and pepper and cook, stirring, for 6 minutes or until golden. Add the Worcestershire sauce, sour cream and water and bring to a simmer. Add the beef and cook for a further 3 minutes.

While the sauce is cooking, place the milk, salt and pepper in a large saucepan over medium heat and bring to a simmer. Gradually add the polenta and cook, whisking, for 2–3 minutes or until thickened. Divide the polenta between serving plates and top with the stroganoff, caramelised onion and watercress to serve. Serves 4.

easy weeknights

E IGH T

prosciutto-wrapped chicken with herbed sour cream and crispy potatoes 4 x 200g chicken breast fillets, trimmed 8 slices prosciutto

Preheat oven to 220°C (425°F). Wrap each chicken breast with 2 slices of the prosciutto and place on a

500g baby (chat) potatoes, halved

lightly greased oven tray. Place the potato, salt, pepper

sea salt and cracked black pepper

and oil in a roasting pan and toss to coat. Place the

1 tablespoon extra virgin olive oil

prosciutto-wrapped chicken and potato in the oven

½ cup (120g) sour cream 2 tablespoons finely chopped chives 1 tablespoon finely chopped parsley leaves 2 cups (360g) store-bought sauerkraut, warmed

and cook, turning halfway, for 20 minutes or until golden and cooked through.

Place the sour cream, chives, parsley, salt and pepper in a small bowl and mix to combine. Serve the chicken with potatoes, sauerkraut and herbed sour cream. Serves 4.

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61

easy weeknights

NINE

thai pork, chilli and basil stir-fry ½ cup (150g) red curry paste

Place the curry paste, lime juice, lime rind, sugar

¼ cup (60ml) lime juice

and water in a medium bowl, mix to combine and

1 teaspoon finely grated lime rind

set aside.

¼ cup (55g) caster (superfine) sugar

Heat the oil in a large frying pan or wok over high

¹⁄³ cup (80ml) water 2 tablespoons vegetable oil

heat. Add the pork and cook, turning, for 2 minutes,

600g pork fillet (tenderloin), trimmed and thinly sliced

2 minutes or until the pork is cooked and the beans

200g green beans, trimmed

are just tender. Add the curry mixture and cook for

200g sugar snap peas, trimmed 200g dried thick rice noodles, cooked basil leaves, to serve

then add the beans and peas and cook for a further

1–2 minutes or until the sauce is slightly reduced.

Divide the noodles between serving bowls, top with the pork mixture and basil to serve. Serves 4.

easy weeknights

The classic combination of flaky salmon, cream and dill all come together in this rich and warming pie.

TEN

salmon, leek and cauliflower pie 800g cooked cauliflower florets ½ cup (40g) grated parmesan 1 cup (100g) grated mozzarella

Preheat oven to 220°C (425°F). Place the cauliflower in a food processor and process until smooth. Add the parmesan and half the mozzarella, process to combine and set aside.

1 leek, thinly sliced

Place the leek in a 20cm x 32cm roasting pan and drizzle

1 tablespoon extra virgin olive oil

with the oil. Cook for 5 minutes. Place the salmon, flour,

600g skinless salmon fillets, cut into 3cm pieces 1 tablespoon plain (all-purpose) flour

salt and pepper in a bowl and gently toss to coat. Spoon the salmon mixture over the leek and top with the cream. Spoon

sea salt and cracked black pepper

over the cauliflower mixture and top with the remaining

½ cup (125ml) single (pouring) cream

cheese. Cook for 20 minutes or until golden. Allow to cool

dill leaves, finely chopped, to serve

for 5 minutes and sprinkle with the dill to serve. Serves 4.

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63

drinks

| coffee

Discover a great new way to kickstart your day with these unique, warming blends.

Beautifully brewed for intense aroma and flavour, coffee perfectly partners here with caramel, chilli, almond and maple to create four statement drinks. photography CHRIS COURT styling STEVE PEARCE

brown sugar coffee with dulce de leche cream

chilli chocolate mocha

1¾ cups (430ml) water

200g dark chilli chocolate +

2 x 30ml shots strong brewed coffee

1¾ cups (430ml) milk

2 teaspoons vanilla extract

2 tablespoons caster (superfine) sugar

¹⁄³ cup (60g) brown sugar

2 x 30ml shots strong brewed coffee

²⁄³ cup (160ml) single (pouring) cream, whipped to soft peaks

hot frothed milk, to serve (optional)

2 tablespoons dulce de leche or thick store-bought caramel ¼ teaspoon sea salt flakes

Chop half the chocolate and place in a medium saucepan

ground cinnamon, for dusting

over a medium heat. Add the milk, sugar and coffee and bring to a simmer, stirring until chocolate is dissolved.

Place the water, coffee, vanilla and sugar in a small saucepan

Pour into 4 x 300ml glasses and serve with shards of

over medium heat. Bring to a simmer and cook for 2 minutes

chocolate and hot frothed milk. Serves 4.

or until the sugar has dissolved. Set aside and keep warm.

+ Dark chilli chocolate is available from supermarkets. If you

Place the whipped cream in a large bowl, add the dulce de

can’t find it, you can use standard dark chocolate instead.

leche and salt, and fold until just combined. Pour the coffee into 4 x 300ml glasses and top with the cream mixture.

RECIPES GEORGINA ESDAILE + JESSICA BROOK

Dust with cinnamon to serve. Serves 4.

drinks . coffee

vietnamese almond coffee

mulled maple-spiced coffee

1²⁄³ cups (410ml) almond milk

2¾ cups (680ml) water

3 x 30ml shots strong brewed coffee

2 x 30ml shots strong brewed coffee

¼ cup (60ml) sweetened condensed milk

2 cinnamon sticks, plus extra to serve (optional) 4 green cardamom pods

Place the almond milk and coffee in a small saucepan

1 vanilla bean, split and seeds scraped

over medium heat and stir to combine. Bring to a simmer,

½ cup (125ml) maple syrup

remove from the heat and set aside. Divide the sweetened

4 thin strips orange rind

condensed milk evenly between bases of 4 x 250ml glasses.

Pour the warm almond milk mixture over the sweetened

Place the water, coffee, cinnamon, cardamom, vanilla and

condensed milk and serve immediately. Serves 4.

maple syrup in a medium saucepan over medium heat. Bring to a simmer and cook for 4 minutes. Cover and set aside for 5 minutes to infuse. Divide the extra cinnamon sticks and orange rind between 4 x 250ml glasses and serve. Serves 4.

Cook’s tip + We’ve used shots of strong brewed espresso coffee to make our drinks, but you could also substitute an espresso pod or 1 teaspoon of strong instant coffee for each shot used.

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65

cook up a storm There’s so much more to make with the extensive KitchenAid ® family.

Introducing the newest member – the Cook Processor. It makes delicious cuisine with the touch of a button, like this fabulously hearty seafood stew. Enjoy!

KitchenAid® Cook Processor

ADVERTISING FEATURE

Italian seafood stew with gremolata ½ cup flat-leaf parsley leaves finely grated rind of 1 lemon 4 cloves garlic 1 onion 2 celery stalks, chopped 1 baby fennel, chopped ¼ cup (60ml) olive oil ¼ teaspoon chilli flakes ¼ cup (60ml) white wine 2 cups (500ml) fish stock 1 jar Saclà Cherry Tomato & Basil pasta sauce 250g salmon fillet, skinned, pin-boned and chopped 250g white fish, skinned, pin-boned and chopped 250g green prawns, peeled and deveined 12 mussels, debearded and cleaned toasted bread, to serve To make the gremolata, insert the Mini-Bowl and MiniBlade into the KitchenAid® Cook Processor and combine the parsley, lemon rind and half the garlic in the bowl. Pulse for 5–10 seconds or until finely chopped. Set aside. Remove Mini-Bowl and MiniBlade from the machine.

Insert the MultiBlade attachment into the machine and add the onion, celery, fennel and remaining garlic.

Pulse for 5 minutes until chopped. Replace the MultiBlade with the StirAssist attachment. Add the olive oil and chilli, close lid and press Stew P3. After 2 minutes, press the Pause button, open the lid and add the wine, stock and pasta sauce. Season. Close the lid and remove the Measuring Cup. Press start to recommence the program.

Italian seafood stew with gremolata

When the program has finished, press cancel to exit the Keep Warm Mode. Open the lid and remove the StirAssist attachment. Add the salmon, white fish, PHOTOGRAPHY SAMANTHA MCADAM. STYLING JUSTINE POOLE

prawns and mussels, close the lid and replace the Measuring Cup. Set the machine to 170°C for 8 to 10 minutes then press start.

When finished, ladle the seafood stew into deep serving bowls, scatter with the gremolata and serve with toasted bread. Serves 4-6

This versatile all-in-one appliance will revolutionise the way you cook forever.

the kitchen wonder machine Take the hard work out of cooking with the amazing new KitchenAid® Cook

you step-by-step through recipes for delicious dishes, and you can also opt

Processor. This multi-functioning machine can process entire dishes with the

for manual mode to experiment on your own.

touch of a button. From boiling, frying, steaming, stewing and making dough,

AVAILABLE AT QUALITY KITCHENWARE STORES.

to chopping, mincing, pureeing, mixing, emulsifying, whipping and stirring, this machine can do it all. It features six automatic cooking modes that guide

PHOTOGRAPHY CHRIS COURT

Special ays

location . crab boil

escape to the beach As the waves crash gently on the shore and a light sea mist settles on cosy woollens, we gather around for a warming, spicy seafood feast. Steam rises from the bubbling pot of the day’s catch – a succulent mix of crab, clams and prawns – and we prepare for the ultimate beach banquet with the sand between our toes (crackers and napkins at the ready!)

RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART + PHOEBE MCEVOY

photography CHRIS COURT styling STEVE PEARCE

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location . crab boil

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Se t on a rocky bed of glowing embers, the steaming pot cradles a mouthwatering mix of the juiciest crabs, clams and prawns, spiced and seasoned to perfection.

spiced crab, clam and prawn boil

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location . crab boil

spiced crab, clam and prawn boil 1 tablespoon extra virgin olive oil crinkle-cut potato and sweet

1 teaspoon yellow mustard seeds

potato chips with spiced salt

1 teaspoon fennel seeds 1 teaspoon smoked paprika 1 teaspoon cayenne pepper 1 teaspoon dried oregano 4 pickling onions, peeled 10 cloves garlic, bruised 3 litres water 1 tablespoon celery salt 4 bay leaves 6 sprigs lemon thyme 2 x 700g whole raw mud crabs 3 corncobs, husks and silks removed, sliced into rounds 400g dried chorizo, cases removed, thickly sliced 2 x 375g raw blue swimmer crabs, halved 1kg clams (vongole), rinsed 1kg green (raw) tiger prawns (shrimp) 2 lemons, halved Heat the oil in a large deep-sided 10-litre saucepan over high heat. oregano, onions and garlic and cook, stirring, for 30 seconds or until fragrant. Add the water, celery salt, bay leaves and thyme, cover with a tight-fitting lid and bring to the boil.

Add the mud crabs, cover and cook for 4 minutes. Add the corn, chorizo, blue swimmer crab and clams, cover and cook for 8 minutes. Add the prawns, cover and cook for 2 minutes. Add the lemon, remove from the heat and allow to rest for 5 minutes

milk rolls

before draining and discarding the liquid. Serve the seafood with the milk rolls, the horseradish and lemon butter and roasted garlic salsa verde (see recipes on the following pages). Serves 8–10.

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Add the mustard seeds, fennel seeds, paprika, cayenne pepper,

location . crab boil

Rustic amber bottles and iced tumblers are brimming with a tangy brew of home-style ginger beer – the ultimate refreshing quencher for this relaxed beachside banquet.

homemade ginger beer

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location . crab boil

For a true crab boil feast, line your table with paper and arrange the fresh seafood, sweet corncobs and spicy chorizo down the centre and let everyone help themselves.

crinkle-cut potato and sweet potato chips with spiced salt vegetable oil, for deep-frying 400g sebago (starchy) potatoes, peeled 300g sweet potatoes (kumara), peeled 300g white sweet potatoes (kumara), peeled spiced salt 1 teaspoon fennel seeds 2 teaspoons sea salt flakes 1 teaspoon smoked paprika

roasted garlic salsa verde

½ teaspoon dried oregano ¼ teaspoon cayenne pepper

2 heads garlic, halved

1 teaspoon brown sugar

½ cup (125ml) extra virgin olive oil ½ cup dill sprigs

To make the spiced salt, place the fennel seeds in a mortar

1 tablespoon chopped chives

and pound with a pestle to a fine powder. Add the salt, paprika,

1 cup flat-leaf parsley leaves

oregano, cayenne pepper and brown sugar and mix to combine.

1 tablespoon capers

Set aside. Fill a large saucepan two-thirds full with oil and

¼ cup (60ml) white balsamic vinegar

place over high heat until the temperature reaches 180°C (350°F)

1 teaspoon sea salt flakes

on a deep-frying thermometer. Using a serrated peeler, peel the potatoes and sweet potatoes into thin strips. Cook in batches

Preheat oven to 180°C (350°F). Place each garlic half on a piece

for 1–2 minutes or until golden and crisp. Drain on paper towel.

of aluminium foil and wrap tightly to enclose. Place on a baking

Toss in half the spiced salt and serve with the remaining salt

tray and cook for 25–30 minutes or until tender. Remove from

on the side. Serves 8–10.

the foil and set aside to cool slightly. Squeeze the soft cloves out into a small food processor. Add the oil, dill, chives, parsley, capers, vinegar and salt and process until finely chopped. Spoon over hot seafood to serve. Makes 1 cup.

horseradish and lemon butter 2 tablespoons finely grated fresh horseradish + ½ teaspoon mustard powder 1 clove garlic, crushed 150g unsalted butter, chopped

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1 tablespoon lemon juice 1 teaspoon sea salt flakes 1 tablespoon crème fraîche Place the horseradish, mustard powder, garlic and butter in a small saucepan over low heat and stir until the butter is just melted. Whisk in the lemon juice, salt and crème fraîche. Set aside and keep warm. Spoon over the hot seafood to serve. Makes 1 cup.

roasted garlic salsa verde, and

+ If fresh horseradish is unavailable, you can use 2 tablespoons

horseradish and lemon butter

of store-bought grated horseradish instead.

lemon and thyme jellies

homemade ginger beer 1 cup (220g) raw sugar ½ cup (125ml) water 2 tablespoons finely grated ginger

lemon and thyme jellies

¼ teaspoon dried yeast ¼ teaspoon sea salt flakes ¼ cup (60ml) lemon juice

¹⁄³ cup (80ml) water ²⁄³ cup (160ml) lemon juice

1.5 litres water, extra

1 cup (220g) caster (superfine) sugar 4 strips lemon peel

Place the sugar, water and ginger in a small saucepan over

2 tablespoons powdered gelatine

high heat and bring to the boil. Cook for 1 minute or until

1.25 litres boiling water

the sugar has dissolved. Set aside to cool completely.

8 sprigs lemon thyme

the yeast, salt, lemon juice and water, place the lid on tightly

Place the water, lemon juice, sugar and lemon peel in a small

and set aside at room temperature for 6 hours. Refrigerate

saucepan over high heat and bring to the boil. Remove from

for a further 6 hours or overnight. Gently upturn the

the heat and remove and discard the peel. Sprinkle the gelatine

bottle 1–2 times before serving. Makes 2 litres.

over the lemon mixture and set aside for 5 minutes.

+ Ensure the lid is secured tightly so the gas that develops during

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Transfer the lemon mixture to a large jug, add the boiling

fermentation can’t escape. The bottle will expand and tighten as the gas

water and stir well to combine. Divide between 8 x 300ml

develops. Keep ginger beer, refrigerated, for up to three days – release

glasses and place a sprig of the thyme in each. Refrigerate

excess pressure every couple of days by unscrewing the lid, then replacing.

for 2 hours or until set. Makes 8.

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Pour the ginger syrup into a 2-litre plastic bottle. Add

location . crab boil

Complemen t the wisps of salty sea spray with these delicately sweetened zesty lemonade jellies, eagerly clutched by little hands before they run to play on the sand.

The final trea t to savour by the shore is a freshly torn square of brown butter blondie, rich with notes of caramel and enticing dark chocolate. milk rolls 2 cups (500ml) milk 100g unsalted butter, chopped ¼ cup (55g) caster (superfine) sugar 1 tablespoon dry yeast

brown butter and pecan blondies

1 teaspoon sea salt flakes 3 eggs, lightly beaten

250g unsalted butter, chopped

6½ cups (975g) plain (all-purpose) flour

1 cup (175g) brown sugar

1 egg, extra

1 cup (220g) caster (superfine) sugar

2 tablespoons milk, extra

2 eggs

2 teaspoons caraway seeds, for sprinkling

2¹⁄³ cups (350g) plain (all-purpose) flour 1 teaspoon baking powder

Place half the milk in a small saucepan over high heat and bring

¼ teaspoon bicarbonate of (baking) soda

to a simmer. Remove from the heat, add the butter and sugar

¼ teaspoon sea salt flakes

and stir until the butter has melted. Add the remaining milk and

¼ cup (30g) malted milk powder

set aside for 5 minutes or until cooled to room temperature.

2 cups (240g) pecans, chopped

Add the yeast and whisk to combine. Set aside for 5 minutes

200g dark chocolate, chopped

or until the surface is foamy.

vanilla ice-cream, to serve

Transfer the mixture to the bowl of an electric mixer with a dough hook attached. Add the salt, egg and flour and beat for

Preheat oven to 160°C (325°F). Place the butter in a large

5 minutes or until the dough is smooth. Place in a large lightly

frying pan over high heat and stir until melted. Cook for

greased bowl, cover with a clean damp tea towel and set aside

a further 1–2 minutes or until foamy and golden brown.

for 30 minutes or until the dough has doubled in size.

Transfer to a large bowl, add the sugars and mix well to combine. Set aside to cool slightly.

Lightly grease and line a 20cm x 30cm slice tin with

Punch out the air from the dough, divide into 24 equal pieces and roll into balls. Place on a lightly greased 30cm x 42cm baking tray lined with non-stick baking paper, allowing space for

non-stick baking paper. Add the eggs to the butter mixture

spreading. Cover with a damp tea towel and set aside for

and whisk to combine. Place the flour, baking powder,

a further 30 minutes or until the rolls have risen.

bicarbonate of soda, salt, malted milk powder, pecan and

Preheat oven to 180°C (350°F). Place the extra egg and milk

chocolate in a large bowl and mix to combine. Add the butter

in a bowl and whisk to combine. Brush the rolls with the

mixture to the flour mixture and mix well to combine. Spoon

egg mixture and sprinkle with the caraway seeds. Cook for

the mixture into the tin and, using the back of a spoon, press

20 minutes or until golden and cooked through. Set aside to

to smooth the surface. Cook for 40–45 minutes or until cooked

cool slightly before serving with the crab boil. Makes 24 rolls.

when tested with a skewer. Set aside to cool completely in the

Tip: These rolls are great for freezing. After baking, place in zip-lock

tin. Slice and serve with vanilla ice-cream. Serves 8–10.

bags and freeze for up to one month.

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location . crab boil

brown butter and pecan blondies

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brussels sprouts Sprouts are back, but not as you know them! These vibrant green globes have re-emerged on our plates with their rich, nutty and sweet characters.

Shredded, pan-fried or quickly pickled, their tender leaves add delicious crunch to pasta, salads and sandwiches, while lightly roasting until crisp and golden reveals their earthy, caramelised flavours. Versatile, hardy and full of surprises, it’s time to welcome brussels back to the kitchen.

RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART. GARDEN TABLE FROM ICI ET LA.

photography CHRIS COURT styling STEVE PEARCE

in season . brussels sprouts

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potato gnocchi with brussels sprout, nduja and chestnuts

in season . brussels sprouts

Just like a mini cabbage, sprouts add delicate texture and are quick to cook.

Pan-fry in butter or make a pickled brussels sprout sauerkraut to add bite to a rich, indulgent sandwich.

toasted coppa and brussels sprout sauerkraut sandwiches

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in season . brussels sprouts

potato gnocchi with brussels sprout, nduja and chestnuts

toasted coppa and brussels sprout sauerkraut sandwiches

2 tablespoons extra virgin olive oil 200g nduja+, crumbled

1 x 500g jar old-fashioned large pickled onions

1 x 240g can whole cooked chestnuts ++, halved

400g brussels sprouts, trimmed and thinly sliced

400g brussels sprouts, trimmed and shredded

½ teaspoon caraway seeds

potato gnocchi

1 tablespoon caster (superfine) sugar

rock salt, for baking

1 tablespoon Dijon mustard

1kg sebago (starchy) potatoes, scrubbed

8 slices rye bread

½ cup (40g) finely grated pecorino, plus extra to serve

200g thinly sliced spicy coppa+

1 cup (150g) plain (all-purpose) flour, sifted, plus extra

1 cup (125g) grated gruyere cheese

for dusting

1 tablespoon extra virgin olive oil

unsalted butter, softened

sea salt and cracked black pepper 2 egg yolks

Preheat oven to 200°C (400°F). Drain the pickled onions, reserving ¹⁄ ³ cup (80ml) of the liquid, and thinly slice. Heat the oil in a large

To make the gnocchi, preheat oven to 180ºC (350ºF). Place a

frying pan over medium heat. Add the pickled onion and cook,

layer of rock salt in a roasting dish and top with the potatoes.

stirring occasionally, for 3 minutes. Add the brussels sprout,

Bake for 1 hour 30 minutes or until the potatoes are soft and

caraway seeds, reserved pickling liquid and sugar and cook,

skins are crispy. Allow to cool slightly. Cut the potatoes in half,

stirring, for a further 2–3 minutes or until just wilted. Remove

scoop the flesh into a bowl and mash until smooth. Add the

from the heat and set aside. Spread the mustard over half the

pecorino, flour, salt and pepper and mix to combine. Add the

bread slices. Top with the brussels sprout mixture, coppa and

egg yolks and stir until mixture comes together. Turn out

cheese, and sandwich with remaining bread. Lightly butter the

onto a lightly floured surface and knead for 1 minute or until a

outside of each sandwich. Cook the sandwiches, in batches, in a

soft dough forms. Divide dough into 4 pieces and roll each to

large non-stick frying pan over medium heat for 3 minutes each

a 20cm-long piece. Cut into 1cm-long pieces, and, using

side. Place on a large oven tray lined with non-stick baking paper

the palm of your hand, roll each into an oval shape with

and cook for 5 minutes or until the cheese is melted. Serves 4.

pointed ends. Set aside on a lightly floured tray.

+ Coppa is a salt-cured meat available in the deli section of supermarkets.

Cook the gnocchi, in batches, in a large saucepan of salted boiling water for 3–4 minutes or until firm and floating to the surface. Remove with a slotted spoon. Set aside.

While the gnocchi is cooking, heat the oil in a large frying

roasted brussels sprouts with parmesan and vincotto

pan over high heat. Add the nduja and cook, breaking up with a wooden spoon, for 4–5 minutes or until starting to crisp.

600g brussels sprouts, trimmed

Add the chestnut and brussels sprout and cook for a further

1 tablespoon extra virgin olive oil

2 minutes or until the brussels sprout has wilted. Add the

2 tablespoons water

gnocchi and gently toss to coat. Divide between bowls and

sea salt and cracked black pepper

serve sprinkled with extra pecorino. Serves 4–6.

½ teaspoon dried chilli flakes

+ Nduja is a spicy spreadable Italian salami. It’s available from

4 cloves garlic, sliced

delicatessens and specialty grocers (see page 18). If you can’t find

1 teaspoon finely grated lemon rind

it, you can substitute with a finely chopped spicy salami.

¼ cup (20g) finely grated parmesan, to serve vincotto +, to serve

++ Whole cooked chestnuts are available in cans from selected delicatessens and specialty food stores.

Preheat oven to 180°C (350°F). Place the brussels sprouts, oil, water, salt and pepper in a heavy-based ovenproof roasting dish and toss to coat. Cover with a lid or aluminium foil and cook for 30 minutes. Remove the lid and cook for a further 20 minutes or until tender and crisp. Add the chilli, garlic and lemon rind and toss to coat. Cook for a further 10 minutes or until the garlic is crisp. Serve the brussels sprouts sprinkled with the parmesan and drizzled with vincotto. Serves 4. + Vincotto is available in the vinegar section of most supermarkets.

roasted brussels sprouts with parmesan and vincotto

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pan-seared duck with apple and brussels sprout salad 4 x 200g duck breast fillets, trimmed and skin scored sea salt and cracked black pepper ¼ cup (60ml) pomegranate molasses 200g brussels sprouts, trimmed and leaves separated 100g red-vein sorrel leaves 2 small red apples, thinly sliced 1 tablespoon lemon juice Preheat oven to 200°C (400°F). Heat a large ovenproof frying pan over high heat. Sprinkle the duck with salt and pepper and cook, skin-side down, for 4 minutes or until golden.

Carefully drain excess fat and turn. Brush the skin with the pomegranate molasses, place in the oven and cook for a further 5–6 minutes, for medium rare, or until cooked to pan-seared duck with apple and brussels sprout salad

your liking. Allow to rest in the frying pan for 5 minutes before slicing. Place the brussels sprout leaves, sorrel, apple and lemon juice in a bowl and gently toss to coat. Divide the duck and salad between serving plates. Serve drizzled with the pan juices and sprinkled with salt and pepper. Serves 4.

Fresh, peppery greens balance out the salty speck and creamy sauce in this enticing clam dish, or mix lemony leaves with crispy apple for a textural winter salad next to pomegranate-laced duck.

creamy clams with sherry, speck and brussels sprout 1 tablespoon extra virgin olive oil 200g speck, thinly sliced 1 leek, white part only, thinly sliced 2 cloves garlic, crushed 2 fresh bay leaves 2 sprigs thyme ½ cup (125ml) sweet sherry 1½ cups (375ml) single (pouring) cream 1kg clams (vongole), rinsed 300g brussels sprouts, trimmed and coarsely shredded cracked black pepper, for sprinkling bread, to serve (optional) Heat the oil in large heavy-based saucepan over medium heat. with a slotted spoon and set aside. Add the leek, garlic, bay leaves and thyme and cook for 4 minutes or until the leek is soft.

Increase the heat to high, add the sherry and cook for 2 minutes.

Add the cream and bring to the boil. Add the clams, cover and cook for 5 minutes or until just opened. Remove from the heat, add the brussels sprout and speck, cover and set aside for 5 minutes or until the brussels sprout has wilted. Place into bowls, sprinkle with pepper and serve with bread. Serves 4.

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Add the speck and cook for 3–5 minutes or until crisp. Remove

in season . brussels sprouts

creamy clams with sherry, speck and brussels sprout

blackcurrant, brussels sprout and cheese flatbread 1½ cups (375ml) lukewarm water 1 tablespoon milk 1 teaspoon caster (superfine) sugar

Roast your sprouts to intensify sweetness and add golden char. Try them on this pretty flatbread topped with sharp cheese and juicy blackcurrants.

1½ teaspoons dried yeast 4 cups (600g) 00 flour+, plus extra for dusting 2 tablespoons extra virgin olive oil, plus extra for greasing 1 teaspoon sea salt flakes ½ cup (40g) finely grated manchego 300g taleggio ++, rind removed and chopped 200g blackcurrants +++ 200g small brussels sprouts, halved sea salt and cracked black pepper Place the water, milk, sugar and yeast in a medium bowl and stir to combine. Set aside for 5–6 minutes or until the mixture starts to foam. Place the flour, 1 tablespoon of the oil, salt and manchego in a large bowl. Add the yeast mixture and mix until a smooth dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth. Place in a lightly greased bowl, cover with a damp tea towel and set aside for 40 minutes or until doubled in size.

Preheat oven to 220°C (425°F). Roll out the dough to 2cm thick and place on a large lightly greased oven tray.

Top with the taleggio. Place the blackcurrants, brussels sprouts, remaining oil, salt and pepper in a large bowl and toss to combine. Gently press the blackcurrants and brussels sprouts into the dough. Reduce oven temperature to 200°C (400°F) and cook for 25 minutes or until golden and cooked through. Serves 6–8. + 00 flour is a superfine flour that makes for soft and stretchy dough.

It’s available from the baking aisle of most supermarkets. delicatessens and specialty grocers. If unavailable, you could use fontina instead. +++ Blackcurrants are available from selected greengrocers and supermarkets. You could substitute with any dark-skinned grape.

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++ Taleggio is a strong-flavoured Italian cheese available from

in season . brussels sprouts

blackcurrant, brussels sprout and cheese flatbread

favourite things . lasagne

lasagne On a chilly winter’s night, there’s nothing more inviting than a golden lasagne straight from the oven, filled with layers of velvety ragu, luscious cream sauce or roasted vegetable slices, and finished, of course, with a gleaming topping of bubbling cheese. A simple weeknight meal that can easily feed a crowd when a few extra mouths stop by, lasagne offers so much more beyond the familiar bolognese varieties we’ve loved over and over again. Here you’ll find some of our favourite new flavour combinations to pair with fresh sheets of silky pasta and set to simmer in the oven, from an indulgent chicken and mushroom bake to creamy cauliflower and cheese or satisfyingly tender, slow-cooked pulled pork. This is true comfort food. photography ANSON SMART styling STEVE PEARCE

RECIPES DOLORES BRAGA MENÉNDEZ MERCHANDISING EMMALY STEWART

A NEW TAKE ON

slow–cooked pork lasagne

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veal, pork and zucchini individual lasagne

favourite things . lasagne

Try adding smoky chorizo meatballs to your layers for a spicy Spanish kick. Mingled with fragrant and peppery oregano, light and fluffy ricotta, and molten roasted cherry tomatoes, this simple lasagne packed with flavour is sure to become a favourite feast.

chorizo meatball, ricotta and oregano lasagne

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favourite things . lasagne

veal, pork and zucchini individual lasagne

white cauliflower lasagne

800g zucchini, cut lengthways into 5mm-thick slices

½ tablespoon fennel seeds

using a mandolin

1.5kg cauliflower, trimmed, cut into florets and thinly sliced

¼ cup (60ml) extra virgin olive oil

3 leeks, white part only, thinly sliced

sea salt and cracked black pepper

2 tablespoons extra virgin olive oil

1 brown onion, finely chopped

2 tablespoons rosemary leaves, finely chopped

4 cloves garlic, crushed

sea salt and cracked black pepper

500g veal mince

1 bulb garlic, halved horizontally

500g pork mince

100g unsalted butter, chopped

1 tablespoon rosemary leaves, finely chopped

¾ cup (110g) plain (all-purpose) flour

2 tablespoons tomato paste

1.5 litres milk

¾ cup (180ml) dry white wine

2 cups (160g) finely grated parmesan

2 x 400g cans chopped tomatoes

275g fresh lasagne sheets 2 x 200g burrata+, torn

1 cup (250ml) tomato purée (passata) 1 teaspoon caster (superfine) sugar 375g fresh lasagne sheets

Preheat oven to 200°C (400°F). Place the fennel seeds in a

4 cups (400g) grated mozzarella

mortar and pound with a pestle until just crushed. Place the

store-bought basil pesto and finely grated parmesan, to serve

cauliflower, leek, oil, rosemary, salt, pepper and fennel in a bowl, toss to combine and divide between 2 large oven trays

Preheat oven to 240°C (475°F). Place the zucchini, 2 tablespoons

lined with non-stick baking paper. Add the garlic, cut-side

of the oil, salt and pepper in a large bowl and toss to coat. Divide

down, and cook for 15–20 minutes, swapping trays halfway,

the zucchini between 2 oven trays lined with non-stick baking

or until just cooked and golden. Allow to cool completely.

paper. Cook, swapping trays halfway, for 10–12 minutes or until

Squeeze the garlic cloves from the skins and crush with

just golden and cooked through. Allow to cool completely.

a fork to form a purée. Set aside.

Heat remaining oil in a deep frying pan over high heat. Add

To make the garlic and parmesan sauce, melt the butter in

the onion and garlic and cook, stirring, for 3–4 minutes or until

a medium saucepan over medium heat. Add the flour and cook,

lightly browned. Add the veal and pork mince, rosemary, salt and

whisking, for 1–2 minutes or until well combined. Gradually

pepper and cook, breaking up any lumps with a wooden spoon,

whisk in the milk and cook, whisking, for 1 minute or until just

for 18–20 minutes or until browned. Add the tomato paste and

thickened. Remove from the heat and whisk in the garlic and

wine and stir well to combine. Add the tomato, purée and sugar

parmesan. Set aside to cool slightly.

and bring to a simmer. Reduce the temperature to medium and

Lightly grease a 28cm x 17cm (3.25-litre-capacity) ovenproof

cook for 15–20 minutes or until reduced. Allow to cool slightly.

dish and cover the base with 1 layer of lasagne sheets, trimming

Reduce oven temperature to 200°C (400°F). Line the bases of

to fit. Top with one-third of the cauliflower mixture and 2 cups

4 x 3-cup-capacity lightly greased ovenproof dishes with 1 layer

of the garlic and parmesan sauce. Repeat with remaining

of lasagne sheets, trimming to fit. Add ½ cup of the mince

ingredients to make 2 more layers. Place dish on an oven tray

mixture to each dish, top with half the zucchini slices and

and cook for 20–25 minutes or until golden. Top with the

another layer of lasagne sheets. Top each with remaining

burrata and cook for a further 10–15 minutes or until melted.

mince mixture, ½ cup of the mozzarella and another layer

Allow to cool for 10 minutes before serving. Serves 6–8.

of lasagne sheets. Top each with ½ cup of the mozzarella

+ Burrata is a fresh Italian cheese made with mozzarella and cream.

and remaining zucchini. Cook for 15–20 minutes or until the

Find it at specialty food stores, cheese shops and some greengrocers.

cheese is golden and melted. Drizzle with pesto and top with

Tip: For a shared table, divide the ingredients into 2 x 1.5-litre-capacity

parmesan to serve. Serves 8–10.

ovenproof dishes and bake at 200°C (400°F) for 15–20 minutes. Add the burrata and cook for a further 7–10 minutes or until melted.

white cauliflower lasagne

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favourite things . lasagne

slow-cooked pork lasagne

ovenproof dish with 1 layer of lasagne sheets, trimming to fit. Top with half the pork mixture and 1 cup of the cheese

1 tablespoon extra virgin olive oil

mixture. Repeat to make another layer, and finish with 1 layer

2kg boneless pork shoulder, trimmed and cut into thirds

of lasagne sheets, the bechamel sauce and remaining cheese.

sea salt and cracked black pepper

Place the dish on an oven tray and cook for 35–40 minutes or

1 brown onion, finely chopped

until golden and melted. Sprinkle with extra thyme. Allow

6 cloves garlic, crushed

to cool for 10 minutes before serving. Serves 8–10.

1 tablespoon plain (all-purpose) flour ¼ cup (55g) brown sugar

pumpkin and sage burnt butter lasagne

½ cup (125ml) malt vinegar ¼ cup thyme leaves, plus extra to serve 2 tablespoons smoked paprika

1.2kg jap pumpkin (squash), peeled, seeds removed and cut into thin slices

½ teaspoon cayenne pepper

3 red onions, cut into wedges

2 cups (500ml) chicken stock

3 cloves garlic, crushed

2 x 400g cans chopped tomatoes

2 tablespoons sage leaves, shredded

4 fresh bay leaves

1 tablespoon extra virgin olive oil

3 cups (270g) grated provolone

2 tablespoons maple syrup

2 cups (200g) grated mozzarella

1 tablespoon white wine vinegar

200g fresh lasagne sheets

sea salt and cracked black pepper

bechamel sauce

375g fresh lasagne sheets

40g unsalted butter, chopped

100g cavolo nero (Tuscan kale), trimmed and shredded

¼ cup (35g) plain (all-purpose) flour

300g soft goat’s cheese, crumbled

2 cups (500ml) milk

4 cups (400g) grated mozzarella

1½ tablespoons Dijon mustard

50g unsalted butter, chopped ¼ cup sage leaves, extra

Preheat oven to 180°C (350°F). Heat the oil in a large ovenproof heavy-based saucepan over medium heat. Add the pork,

Preheat oven to 220°C (425°F). Place the pumpkin, onion, garlic,

sprinkle with salt and pepper and cook for 5–6 minutes each

sage, oil, maple syrup, vinegar, salt and pepper in a large bowl

side or until browned. Remove from the pan and set aside. Add

and toss to combine. Divide between 2 large oven trays lined

the onion and garlic and cook for 6–7 minutes or until lightly

with non-stick baking paper and cook, swapping trays halfway,

browned. Add the flour and cook, stirring, for 1 minute. Add

for 20–25 minutes or until lightly golden. Allow to cool slightly.

the sugar, vinegar, thyme, paprika and cayenne and stir well

Cook the lasagne sheets in a large saucepan of salted

to combine. Add the stock, tomato, bay leaves and pork and

boiling water for 2 minutes, drain and refresh under cold

bring to a simmer. Cover, place on an oven tray and cook in the

running water. Reduce oven temperature to 200°C (400°F).

oven for 2 hours 15 minutes or until very tender. Remove the

Line the base of a lightly greased 29cm x 22cm (4-litre-capacity)

pork from the cooking liquid and, using 2 forks, shred the meat,

ovenproof dish with 1 layer of lasagne sheets, trimming to

discarding the fat. Skim the fat from the surface of the liquid

fit. Top with one-third of the pumpkin mixture, ½ cup of

and discard. Return the pork to the saucepan.

the cavolo nero, one-third of the goat’s cheese and 1 cup

To make the bechamel sauce, melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking, for 1–2 minutes or until well combined. Gradually whisk in the

form 2 more layers, finishing with a layer of lasagne sheets.

Melt the butter in a small non-stick frying pan over medium

milk and cook, whisking, for 1 minute or until just thickened.

heat and cook for 1 minute or until foamy. Add the extra sage

Remove from the heat and whisk in the mustard until

and cook for a further 1 minute or until crispy. Remove the

combined. Set aside to cool slightly.

sage from the butter and set aside. Spoon the melted butter

Place the provolone and mozzarella in a large bowl and mix

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of the mozzarella. Repeat with remaining ingredients to

over the lasagne, sprinkle with the remaining mozzarella

to combine. Increase oven temperature to 200°C (400°F). Line

and cook for 20–25 minutes or until golden. Top with the

the base of a lightly greased 27cm x 22cm (3.5-litre-capacity)

reserved sage leaves to serve. Serves 6–8.

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pumpkin and sage burnt butter lasagne

favourite things . lasagne

chorizo meatball, ricotta and oregano lasagne

chicken and mixed mushroom lasagne ¼ cup (60ml) extra virgin olive oil

6 fresh chorizo, cases removed

150g Swiss brown mushrooms, sliced

1½ tablespoons extra virgin olive oil

150g button mushrooms, sliced

4 cloves garlic, thinly sliced

200g chestnut mushrooms

¾ cup oregano leaves

1kg chicken mince

2 x 400g cans cherry tomatoes

6 cloves garlic, crushed

1 cup (250ml) tomato purée (passata)

sea salt and cracked black pepper

1 tablespoon brown sugar

1 tablespoon plain (all-purpose) flour

sea salt and cracked black pepper

2¼ cups (560ml) single (pouring) cream

4 cups (800g) ricotta

¼ cup tarragon leaves, chopped

1 cup (80g) grated pecorino

200g fresh lasagne sheets

375g fresh lasagne sheets 1 cup (100g) grated mozzarella

2 cups (185g) grated parmesan 150g taleggio +, thinly sliced

Slice each of the chorizo into 8 pieces and roll each piece

Heat 1 tablespoon of the oil in a large non-stick frying pan

to form a ball. Heat 1 tablespoon of the oil in a 23cm

over high heat. Cook the mushrooms, in batches, for 4–5

(3.25-litre-capacity) heavy-based ovenproof saucepan over

minutes or until golden, adding an extra 1 tablespoon of the

medium heat. Add the chorizo and cook, stirring occasionally,

oil in-between batches. Remove from the pan and set aside.

for 5 minutes or until just golden. Add the garlic and ½ cup

Add the remaining oil, mince, garlic, salt and pepper to the

of the oregano and cook for a further 1–2 minutes or until

pan and cook, breaking up any lumps with a wooden spoon,

golden. Add the tomato, purée, sugar, salt and pepper and

for 18–20 minutes or until golden. Add the flour and stir well

bring to the boil. Cook for 8–10 minutes or until just reduced.

to combine. Add the cream and tarragon, bring to the boil and

Transfer the mixture to a large bowl and set aside.

cook for 1 minute or until just thickened. Allow to cool slightly.

Place the ricotta and pecorino in a large bowl and mix to

Preheat the oven to 200°C (400°F). Line a lightly greased

combine. Set aside. Preheat oven to 180°C (350°F). Line the base

25cm x 19cm (2.75-litre-capacity) ovenproof dish with 1 layer

of the saucepan with 1 layer of lasagne sheets, trimming to fit.

of lasagne sheets, trimming to fit. Top with half the mince

Top with 2 cups of the chorizo mixture and another layer of

mixture, half the mushrooms and 1 cup of the parmesan.

lasagne sheets. Spoon over half the ricotta mixture and spread

Top with another layer of lasagne sheets, the remaining

evenly. Top with another layer of lasagne sheets, spoon over

mince mixture, remaining parmesan, remaining mushrooms

remaining ricotta mixture and spread evenly. Sprinkle with the

and taleggio. Place dish on an oven tray and cook for

mozzarella, top with remaining chorizo mixture and cook for

25–30 minutes or until golden. Serves 6–8.

30 minutes. Combine the remaining oil with the remaining

+ Taleggio is a strong-flavoured Italian cheese available from

oregano leaves, sprinkle over the top of the lasagne and cook

delicatessens and Italian grocery stores. If unavailable, you

for a further 5–10 minutes or until golden. Serves 6–8.

could use fontina instead.

Cook’s tips + Place your lasagne dish on top of an oven tray before placing in the oven to catch any spills as the lasagne cooks. + You can assemble any of these lasagne the day before.

Just prepare up to the point of baking, then cover and refrigerate. Remember to bring the lasagne to room temperature before baking.

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Swiss brown, chestnut and button mushrooms are bundled together for this satisfying dish, offering their earthy and woody flavours to balance the creamy richness of the strong taleggio cheese. If you don’t have taleggio on hand, fontina adds a nice, nutty element, or for complete indulgence, substitute a triple cream brie.

chicken and mixed mushroom lasagne

fresh . power soups

Simmering broths packed with rejuvenating greens, with tender chicken falling off the bone, dashes of aromatic spices and fresh leafy herbs – there’s no dish more celebrated for its power to nourish, comfort and heal than a warming bowl of soup. We’ve super-charged each of these magical blends with a medley of wholesome vegetables, nutrient-rich nuts, seeds and satisfying grains to revive and recharge. Robust and soothing, there’s a wealth of goodness in every spoonful. photography ANSON SMART styling STEVE PEARCE

RECIPES DOLORES BRAGA MENÉNDEZ MERCHANDISING EMMALY STEWART. MARMALADE OAK SPOON FROM FUNKIS.

SOUPS

sweet potato and harissa soup with tahini and crispy chickpeas

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chicken and spelt soup with greens

BAMBOO & CYPRESS WOOD SOUP LADLE, KUMINABE CAST IRON POT BY KAMASADA IRONWORKS AND KAMI MUG, ALL FROM GINKGO LEAF

fresh . power soups

Our take on classic minestrone swaps pasta for ‘it’ ingredient quinoa and packs in the vitamins with creamy pumpkin, zucchini and green-of-the-moment, cavolo nero. Finished with a velvety poached egg, a sprinkling of chilli and fresh parsley for that iconic Mediterranean flavour, this vegetarian wonder is set to become your guilt-free winter staple.

quinoa minestrone with poached egg

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fresh . power soups

chicken and spelt soup with greens

prawn and brown rice vermicelli hotpot

1 x 1.5kg chicken, rinsed and drained

200g brown rice vermicelli noodles +

1 carrot, peeled and chopped

1 teaspoon sesame oil

1 stalk celery, chopped

3 cloves garlic, thinly sliced

1 brown onion, skin on, quartered

30g ginger, peeled and shredded

1 leek, chopped

1 cup (250ml) Chinese cooking wine (Shaoxing)

2 fresh bay leaves

¼ cup (60ml) soy sauce

1 head garlic, halved crossways

2 tablespoons oyster sauce

1 teaspoon black peppercorns

1 litre water

2 litres water

1 tablespoon bonito flakes ++

1 cup (200g) spelt+

1 teaspoon caster (superfine) sugar

2 stalks celery, trimmed and chopped, extra

16 medium green (uncooked) prawns (shrimp), peeled,

300g broccolini, florets trimmed and stalk chopped

deveined and tails intact

sea salt and cracked black pepper

2 x 125g bok choy, halved

100g green beans, trimmed and chopped

300g frozen edamame, thawed and podded

50g baby kale leaves

150g small oyster mushrooms

1 tablespoon finely grated lemon rind

300g firm silken tofu, sliced

baby (micro) lemon balm leaves, to serve

2 green onions (scallions), shredded, to serve 1 small red chilli, thinly sliced, to serve

Place the chicken, carrot, celery, onion, leek, bay leaves, garlic, peppercorns and water in a large saucepan over high heat and

Place the vermicelli in a large bowl and cover with boiling

bring to the boil. Reduce the heat to medium, cover with a lid

water. Allow to stand for 5 minutes, drain under cold

and simmer for 1 hour 30 minutes.

running water and set aside. Heat the oil in a large saucepan over medium heat. Add the garlic and ginger and cook, stirring,

Return the stock to a clean saucepan over a high heat, add the

for 2–3 minutes or until just golden. Add the wine, soy sauce,

spelt and bring to the boil. Cover with a lid, reduce the heat to

oyster sauce, water, bonito flakes and sugar, increase the heat

medium and cook for 15 minutes or until tender. Shred the

to high and bring to a simmer. Cook for 3–4 minutes, add

chicken, discarding the skin and bones. Add the extra celery,

the prawns, bok choy and edamame and cook for a further

broccolini, salt and pepper to the saucepan and cook for

3–4 minutes or until the prawns are cooked.

4 minutes. Add the green beans and shredded chicken and

Remove from the heat and stir through the mushrooms.

cook for 2 minutes or until the beans are tender. Remove from

Divide the noodles and tofu between bowls and pour over the

the heat and stir through the kale leaves and lemon rind.

soup. Top with the green onions and chilli to serve. Serves 4.

Divide the soup between bowls, top with the lemon balm

+ You can find brown rice vermicelli noodles in the Asian section

and sprinkle with cracked black pepper to serve. Serves 4–6.

of supermarkets, in Asian grocers or in health food shops.

+ Spelt is an ancient wheat grain that is high in fibre, protein, vitamins

++ Bonito flakes (also known as katsuobushi) are flakes of dried

and minerals. It’s also low in gluten so is easier to digest than other

and smoked bonito fish. You can find them in the Asian aisle of

grains. You can find it in health food stores and supermarkets.

supermarkets or in Asian grocers.

Firm, juicy prawns pair with silken tofu, twirls of brown-rice noodles and an abundance of vegetables in this fragrant, gently steaming hotpot.

Delivering well-rounded f lavour and heat, it will delight the taste buds and warm the soul.

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Strain the soup, reserving the stock and the whole chicken.

prawn and brown rice vermicelli hotpot

fresh . power soups

Sneak extra goodness into your day and embrace the mighty green power of broccoli and peas with our replenishing blend of nutritious vegetables, super-food chia seeds, coconut water and wholesome roasted almonds.

quinoa minestrone with poached egg 2 tablespoons extra virgin olive oil 1 brown onion, diced 4 garlic cloves, thinly sliced 700g kent pumpkin (squash), peeled, deseeded and diced sea salt and cracked black pepper

green soup with chia and almonds

400g zucchini (courgette), diced

1 tablespoon extra virgin olive oil

1 cup (200g) white quinoa

1 small brown onion, chopped

50g cavolo nero (Tuscan kale), trimmed and leaves torn

4 cloves garlic, roughly chopped

¹⁄³ cup (80ml) white vinegar 4 eggs

sea salt and cracked black pepper

baby (micro) parsley leaves, to serve

1 litre vegetable stock

dried chilli flakes, to serve

1 litre coconut water

800g broccoli, cut into small florets and stalks chopped

500g frozen peas Heat the oil in a large saucepan over high heat. Add the onion,

½ cup (80g) almonds, roasted

garlic, pumpkin, salt and pepper and cook for 8–10 minutes or

¼ cup (45g) black chia seeds, plus extra to serve

until just golden. Add the stock and bring to a simmer. Add

50g watercress sprigs

the zucchini and quinoa, reduce the temperature to medium

baby (micro) mint leaves, to serve

and cook for 15–20 minutes or until the quinoa is cooked.

Remove from the heat and stir through the cavolo nero.

While the soup is cooking, heat a medium saucepan

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Heat the oil in a large saucepan over high heat. Add the onion, garlic, salt and pepper and cook for 4–5 minutes or until just

of water over high heat and bring to a simmer. Reduce the

golden. Add the broccoli stalks, stock and coconut water and

temperature to low, add the vinegar and use a wooden spoon

bring to a simmer. Cook for 3–4 minutes or until the stalks are

to create a gentle whirlpool. Crack each egg into a small bowl

just tender. Add the broccoli florets, peas, almond and chia

and gently slip into the water. Poach the eggs for 3–4 minutes

seeds and cook for 3–4 minutes or until just cooked. Remove

or until the eggwhite is cooked and the yolk is still runny.

from the heat, add the watercress and stir to combine. Using

Remove with a slotted spoon. Divide soup between serving

a hand-held stick blender, blend the soup until smooth. Divide

bowls, top with the poached egg and parsley leaves, and

the soup between serving bowls and top with extra chia seeds

sprinkle with chilli flakes to serve. Serves 4.

and mint to serve. Serves 4–6.

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2 litres vegetable stock

green soup with chia and almonds

fresh . power soups

Wrapping your hands around a bowlful of warm, creamy soup, perhaps while you snuggle beneath a woolly throw by a crackling fire, is one of winter’s greatest pleasures. Dial up the flavour and nutrition of this cosy staple with these two heartwarming recipes, with crispy chickpeas and crunchy spiced seeds for added texture.

creamy cauliflower, chicken and split pea soup with spiced seeds 1 tablespoon extra virgin olive oil 1 teaspoon ground coriander 1 teaspoon ground cumin 1 white onion, finely chopped 2 cloves garlic, crushed 500g cauliflower, chopped 1 cup (205g) yellow split peas

sweet potato and harissa soup with tahini and crispy chickpeas

½ cup (75g) unsalted raw cashews sea salt and cracked black pepper 2 x 200g chicken breast fillets

1 brown onion, finely chopped

spiced seeds

2 cloves garlic, crushed

¼ cup (60ml) extra virgin olive oil

½ teaspoon smoked paprika

2 cloves garlic, thinly sliced

2 tablespoons tomato paste

2 tablespoons pumpkin seed kernels (pepitas)

2 teaspoons harissa paste

1 tablespoon sunflower seeds

500g sweet potato (kumara), peeled and grated

1 teaspoon sesame seeds

1.5 litres vegetable stock

½ teaspoon ground coriander

2 tablespoons tahini paste

½ teaspoon ground cumin

baby (micro) shiso leaves, to serve crispy chickpeas

Heat the oil in a large saucepan over medium heat. Add the

2 tablespoons extra virgin olive oil

coriander and cumin and cook, stirring, for 30 seconds or until

1 x 400g can chickpeas (garbanzos), drained,

fragrant. Add the onion and garlic and cook for 4–6 minutes

rinsed and patted dry sea salt and cracked black pepper

or until softened. Add the cauliflower, split peas, cashews, salt and pepper and stock. Increase the heat to high and bring to the boil. Cover with a lid, reduce the heat to medium and

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 4–6 minutes or until lightly

Add the chicken, cover and cook for 12 minutes or until

golden. Add the paprika, tomato and harissa and cook,

cooked through. Remove the soup from the heat, cover and

stirring, for a further 1 minute. Add the sweet potato and

allow to stand for 5 minutes. Remove the chicken, set aside

stock. Bring to the boil and cook for 8–10 minutes or until the

to cool slightly and shred. Using a hand-held stick blender,

sweet potato is just tender. Remove from the heat, add the

blend the soup until smooth.

tahini and stir to combine.

While the soup is cooking, make the crispy chickpeas. Heat

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cook for 30 minutes or until the split peas are tender.

To make the spiced seeds, heat the oil in a small non-stick frying pan over high heat. Add the garlic, pumpkin seeds,

the oil in large non-stick frying pan over high heat. Add the

sunflower seeds and sesame seeds and cook for 1 minute

chickpeas, salt and pepper and cook, stirring, for 4–6 minutes,

or until golden. Add the coriander and cumin and stir to

or until crispy. Divide the soup between serving bowls and top

combine. Divide the soup between bowls and top with the

with the crispy chickpeas and shiso leaves to serve. Serves 4.

shredded chicken and spiced seeds to serve. Serves 4.

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BY STUDIO MUTE FROM GINKGO LEAF. SEE DIRECTORY FOR STOCKIST DETAILS.

1.5 litres chicken stock 1 tablespoon extra virgin olive oil

creamy cauliflower, chicken and split pea soup with spiced seeds

. miso on trend slug

Miso Loved for the distinctive flavour it adds to our favourite Japanese soup, it’s exciting to discover how much more there is to miso. This fermented blend of salt, soybeans and rice or barley has been revered in Asian cuisine for centuries and now lends its unique savoury character – known as umami – to countless everyday dishes. Stir sweet white miso into light sauces, delicate risottos and creamy mayonnaise, and liven up gloriously sticky glazes and marinades with the mild yellow variety. Red miso is more intense, adding a robust edge to our irresistible ribs and succulent pork.

RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART. OPPOSITE PAGE: KITCHEN MING PLATE FROM SEASONAL CONCEPTS. EARLY COUNTRY SIDE TABLE FROM ICI ET LA.

photography BEN DEARNLEY styling STEVE PEARCE

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crispy miso and ginger fried chicken with miso mayonnaise

miso, orange and star-anise

EARLY COUNTRY SIDE TABLE FROM ICI ET LA. GLUE POT FROM SEASONAL CONCEPTS.

braised beef ribs with

on trend . miso

miso roasted spatchcocks with shiitake mushroom and rice stuffing

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117

on trend . miso

Sweet and spicy flavours unite in these lightly charred salmon skewers, marinated in a mellow miso glaze. Sprinklings of the traditional Japanese spice mix, shichimi togarashi, deliver a gratifying fiery finish.

miso roasted spatchcocks with shiitake mushroom and rice stuffing 2 tablespoons yellow miso paste 2 tablespoons soy sauce 2 tablespoon honey 2 tablespoons mirin (Japanese rice wine) 4 x 500g spatchcocks (baby chickens), rinsed and patted dry shiitake and rice stuffing 1 cup (200g) jasmine rice, rinsed 2 cups (500ml) water ½ cup (15g) sliced dried shiitake mushrooms +

miso-glazed salmon skewers

1 tablespoon yellow miso paste 1 tablespoon caster (superfine) sugar

2 tablespoons mirin (Japanese rice wine)

Place the miso, soy sauce, honey and mirin in a small bowl

2 teaspoons caster (superfine) sugar

and whisk to combine. Place the spatchcocks and half the

600g skinless salmon fillets, thinly sliced

marinade in a large bowl and toss to coat. Cover with plastic

amaranth leaves (optional), to serve shichimi togarashi, to serve ++

wrap and set aside to marinate for 15 minutes.

While the spatchcocks are marinating, make the stuffing.

Place the rice, water, mushrooms, miso, oil and sugar in

Preheat grill (broiler) to high. Place the miso, dashi powder,

a medium saucepan and stir to combine. Place over medium

mirin and sugar in a medium bowl and mix to combine.

heat and bring to the boil. Reduce heat to low, cover with

Thread the salmon onto metal skewers and place on 2 large

a tight-fitting lid and cook for 15 minutes or until rice is

oven trays lined with aluminium foil. Brush each side of the

cooked. Set aside to cool slightly.

salmon with the miso marinade. Cook the salmon, in 2 batches,

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Preheat oven to 180°C (350°F). Fill the cavity of each

for 4 minutes or until golden and slightly charred. Set aside

spatchcock with the rice mixture, tie the legs together with

and keep warm. Place the skewers on a plate with amaranth

kitchen string and place on a lightly greased large oven tray

leaves and sprinkle with shichimi togarashi serve. Serves 4–6.

lined with non-stick baking paper. Cook, brushing halfway

+ Dashi powder is a Japanese soup stock. It’s available in the

with remaining marinade, for 30 minutes or until golden

Asian aisle of supermarkets and in Asian grocers.

and cooked through. Serves 4.

++ Shichimi togarashi is a Japanese spice mixture. It’s available

+ Dried shiitake mushrooms are available in the Asian aisle

in the Asian aisle of supermarkets and in Asian grocers.

of supermarkets and from specialty Asian grocers.

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OPPOSITE PAGE: EARLY COUNTRY SIDE TABLE FROM ICI ET LA.

2 teaspoons sesame oil ¼ cup (55g) yellow miso paste 2 teaspoons dashi powder+

miso-glazed salmon skewers

on trend . miso

braised beef ribs with miso, orange and star-anise 2kg beef short ribs, cut into 10cm lengths + 1 bulb garlic, halved 4 strips orange zest 1 cup (250ml) orange juice ½ cup (125ml) Chinese cooking wine (Shaoxing) 1 cinnamon stick 4 star-anise 4 whole dried chillies 12 fresh dates (210g), pitted and halved 2 cups (500ml) water

black sesame roasted pork with miso caramel

¾ cup (165g) red miso paste ¼ cup (55g) caster (superfine) sugar

1 x 3kg boneless pork loin with the belly attached, trimmed

600g jap pumpkin (squash), peeled and chopped

¹⁄³ cup (40g) sea salt flakes ¼ cup (55g) red miso paste

baby (micro) purple shiso leaves (optional), to serve

2 tablespoons black sesame seeds Place the ribs in a large saucepan, cover with cold water and

1 teaspoon cracked black pepper

bring to the boil. Cover with a tight-fitting lid, reduce the heat

extra virgin olive oil, for brushing

to low and cook for 1 hour or until tender. Carefully remove

miso caramel

the ribs and discard the cooking liquid. Preheat oven to 180°C

1½ cups (330g) caster (superfine) sugar

(350°F). Place the ribs, garlic, orange zest, juice, wine, cinnamon,

¼ cup (60ml) fish sauce

star-anise, chillies and dates in a large deep-sided roasting pan.

¼ cup (60ml) water

Place the water, miso and sugar in a large jug, mix to combine

1 tablespoon rice wine vinegar

and pour over the ribs. Cover with aluminium foil and cook

1 tablespoon red miso paste

for 30 minutes. Remove the foil, add the pumpkin and cook,

2 teaspoons grated ginger

uncovered, for 45 minutes, turning occasionally, or until the meat is sticky and pumpkin is tender. Sprinkle with shiso

Using a sharp knife, score the pork skin at 1cm intervals.

leaves to serve. Serves 4–6.

Sprinkle the pork with 2 tablespoons of the salt and rub into

+ Ask your butcher to cut the ribs into pieces for you.

the skin. Refrigerate, uncovered, for 2 hours.

Cook’s tips + Miso paste is available in tubs or sachets from the Asian aisle of your supermarket, and from Asian grocers. There are many different

Spread the pork, skin-side down, with the miso and sprinkle with the sesame seeds and pepper. Roll up to enclose and tie with kitchen string. Brush the skin with oil and rub with the remaining salt, ensuring the salt is rubbed into the scored cuts.

Place the pork on a lightly greased wire rack in a roasting

types available, all of which vary in colour and flavour. In our recipes,

pan lined with non-stick baking paper and cook for

we’ve used white, yellow and red. You can substitute any miso for

30 minutes. Reduce the temperature to 200°C (400°F) and

another variety, but it may affect the flavour of your dish.

cook for a further 45 minutes. Remove from the oven,

+ White miso (also called sweet miso or shiro miso) has a delicate flavour and is lighter in colour as it hasn’t been fermented for as long as the darker varieties.

cover with aluminium foil and allow to rest for 15 minutes.

While the pork is resting, make the miso caramel. Place the sugar in a medium saucepan over medium heat and cook, swirling the pan occasionally (do not stir), for 8–10 minutes or

+ Yellow miso (also called shinshu miso) can range in colour from light yellow to light brown. It is still mild in flavour and is great to use in marinades, glazes, mayonnaises and butters.

120

until golden. Remove the pan from the heat and carefully add the fish sauce, water, vinegar and miso and stir to combine.

Return to the heat, add the ginger and cook, stirring, for

+ Red miso (also called aka miso) has been fermented for longer

2 minutes. Remove from the heat and allow to stand for

so has a stronger salty flavour. It’s best to use in more robust

5 minutes to cool slightly. Remove the string from the pork,

meals, such as rich soups, stews and meat dishes.

slice and serve with the miso caramel. Serves 6–8.

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Preheat oven to 220°C (425°F). Brush the salt from the pork and pat dry with paper towel to remove any excess moisture.

Crispy pork crackling dotted with snowy flakes of sea salt and slices of tender white meat are the perfect match for drizzlings of the creamy, salty-sweet and oh-so indulgent miso caramel.

black sesame roasted pork with miso caramel

on trend . miso

Our irresistible, buttery crab risotto is the height of winter indulgence. The gentle flavour and smooth texture of white miso enhances the tender arborio rice, crispy tarragon and tangy ginger to warm the chilliest of evenings.

crispy miso and ginger fried chicken with miso mayonnaise

miso crab risotto with ginger butter and crispy tarragon

½ cup (110g) yellow miso paste

2 tablespoons extra virgin olive oil

1 tablespoon finely grated ginger

6 sprigs tarragon

2 cloves garlic, crushed

3 eschalots (French shallots), finely chopped

¼ cup (60ml) mirin (Japanese rice wine)

2 cloves garlic, crushed

2 tablespoons rice wine vinegar

¹⁄³ cup (80ml) dry sherry 1 tablespoon white miso paste

800g skinless chicken thighs, cut into 2cm-wide strips

sea salt and cracked black pepper

vegetable oil, for deep-frying

2 cups (400g) arborio rice

¾ cup (110g) self-raising (self-rising) flour

1.25 litres fish stock, heated

¾ cup (150g) cornflour (cornstarch)

miso crab butter

¼ teaspoon cayenne pepper, for sprinkling

150g unsalted butter, chopped

baby (micro) mint leaves (optional), to serve store-bought pickled ginger, to serve

1½ tablespoons white miso paste 500g cooked crabmeat+

miso mayonnaise

1 teaspoon finely grated lemon rind

½ cup (150g) Japanese mayonnaise

1 teaspoon finely grated ginger

1 teaspoon hot English mustard

2 teaspoons lemon juice

2 teaspoons yellow miso paste 1 teaspoon rice wine vinegar

Heat the oil in a large saucepan over medium heat. Carefully add the tarragon, in batches, and cook for 30 seconds or until

Place the miso, ginger, garlic, mirin and vinegar in a large bowl and mix to combine. Add the chicken, toss to coat and

crisp. Set aside on paper towel.

Add the eschalot and garlic and cook, stirring occasionally,

cover with plastic wrap. Place in the refrigerator to marinate

for 6–8 minutes or until translucent. Add the sherry, miso,

for 30 minutes. Remove from the fridge and set aside for

salt and pepper and cook for 2 minutes. Add the rice and

30 minutes to come to room temperature.

cook, stirring, for 1–2 minutes. Add the stock, 1 cup (250ml)

Fill a large saucepan two-thirds full with the oil and place over medium heat until the temperature reaches 180°C (350°F) on a deep-frying thermometer. Place the self-raising flour

at a time, stirring until each cup is absorbed and the rice is al dente (around 20 minutes).

To make the miso crab butter, melt the butter in a small

and cornflour in a large bowl and whisk to combine. Place

saucepan over medium heat. Add the miso and cook for

the marinated chicken in the flour mixture and press to coat.

1 minute. Add the crab and lemon rind and cook for a further

Cook the chicken, in batches, for 2–3 minutes or until golden

2 minutes or until the mixture is foaming and the crab is

and cooked through. Drain on paper towel and keep warm.

heated through. Add the ginger and lemon juice and stir to

To make the miso mayonnaise, place the mayonnaise,

combine. Divide the risotto between bowls, spoon over the

mustard, miso and vinegar in a small bowl and mix to

miso crab butter, sprinkle with black pepper and serve with

combine. Sprinkle the chicken with the cayenne pepper and

the crispy tarragon. Serves 4–6.

serve with the mayonnaise, mint and pickled ginger. Serves 6.

+ You can buy cooked, picked crabmeat from your fishmonger.

miso crab risotto with ginger butter and crispy tarragon

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123

With its signature honey glow and toasty hazelnut flavours, brown butter adds a little splash of magic as it’s swirled through your sweets and sauces.

A classic French method that has stood the test of time, butter is gently simmered until the milk solids separate and caramelise, creating a glossy, tawny liquid, speckled with golden flecks and fragrant with nutty aromas.

It’s an easy way to add a complex depth of flavour and decadent texture to the most simple recipes – and after trying a few of these tempting desserts, you’ll begin to wonder how you ever cooked without this liquid gold. photography CHRIS COURT styling STEVE PEARCE

RECIPES GEORGINA ESDAILE MERCHANDISING EMMALY STEWART

brown butter

inspired . brown butter

brown butter waffles with whipped maple butter

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125

Infused in a classic pound cake or drizzled over rosy quinces like sweet nectar, brown butter brings its familiar nuttiness and golden hue to these pretty autumn desserts. A hint of cinnamon and vanilla impart extra warmth and delicate spice.

brown butter pound cake

SHINO PLATE FROM SARAH SCHEMBRI CERAMICS. SEE DIRECTORY FOR STOCKIST DETAILS.

inspired . brown butter

roasted quince with brown butter ice-cream

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127

roasted quince with brown butter ice-cream

brown butter, honey and lemon thyme cakes

150g unsalted butter, chopped

250g unsalted butter, chopped

1.6kg (about 4) quinces, peeled and cut into quarters

¾ cup (270g) honey

2 cinnamon sticks

½ cup (125ml) milk

1 vanilla bean, split and seeds scraped

2 eggs, lightly beaten

2 cups (440g) caster (superfine) sugar

2 teaspoons vanilla extract

2 cups (500ml) water

2 cups (300g) self-raising (self-rising) flour, sifted

brown butter ice-cream

½ teaspoon bicarbonate of soda (baking soda), sifted

150g unsalted butter, chopped

½ cup (110g) caster (superfine) sugar

1 cup (250ml) maple syrup

12 sprigs lemon thyme

2 litres store-bought vanilla ice-cream Preheat oven to 160°C (325°F). Place 100g of the butter in a To make the brown butter ice-cream, place the butter in a

small frying pan over high heat and stir until melted. Cook for

large saucepan over high heat and stir until melted. Cook for

3–4 minutes or until foamy and golden brown. Transfer to a large

3–4 minutes or until foamy and golden brown. Add the maple

bowl and add the honey, milk, egg and vanilla and whisk until

syrup and cook, stirring frequently, for a further 4–5 minutes

smooth. Add the flour, bicarbonate of soda and sugar and whisk

or until thick and syrupy. Allow to cool slightly.

until smooth. Divide the mixture between 12 x ½-cup-capacity

Place the ice-cream in the bowl of an electric mixer, in

(125ml) lightly greased mini loaf tins lined with non-stick baking

2 batches, and beat on low speed for 1 minute or until softened.

paper. Place on a large baking tray and cook for 18–20 minutes

Swirl the maple butter through the ice-cream and freeze for

or until golden brown and cooked when tested with a skewer.

1–2 hours or until firm.

While the ice-cream is freezing, preheat oven to 200°C (400°F).

Place the butter in a small frying pan over high heat and stir until melted. Cook for 4–5 minutes or until foamy and golden brown.

Place the quince, cinnamon, vanilla bean and seeds, sugar, water and browned butter in a large roasting pan. Cover the pan with aluminium foil and cook for 50–60 minutes or until the quince start to soften. Remove the foil, turn the quince and cook, spooning the syrup over the quince occasionally, for a further 30–35 minutes or until dark red and caramelised. Serve with the brown butter ice-cream, drizzled with syrup. Serves 6–8.

cook’s tips

Place the remaining butter in a small frying pan over high

inspired . brown butter

brown butter, honey and lemon thyme cakes

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inspired . brown butter

Draped in a smooth white chocolate coating that’s rich with roasted caramel flavours, this chewy brown butter cookie is a simple way to make bountiful baked sweets all in one big tray, guaranteed to please a crowd. brown butter cookies with caramelised white chocolate 225g unsalted butter, chopped ¾ cup (130g) brown sugar 1 cup (220g) caster (superfine) sugar

brown butter pound cake

1 teaspoon vanilla extract 2 eggs

185g unsalted butter, chopped

2½ cups (375g) plain (all-purpose) flour, sifted

1½ cups (330g) caster (superfine) sugar

1 teaspoon bicarbonate of soda (baking soda), sifted

3 eggs

2 teaspoons cream of tartar, sifted

2 teaspoons vanilla extract

caramelised white chocolate

1 cup (240g) sour cream

720g white chocolate, chopped

2¼ cups (335g) plain (all-purpose) flour, sifted

1 cup (250ml) single (pouring) cream

1½ teaspoons baking powder, sifted ¾ cup (180ml) milk

Preheat oven to 160°C (325°F). Place the butter in large

brown butter icing

non-stick frying pan over high heat and stir until melted.

100g unsalted butter, chopped

Cook for 3–4 minutes or until foamy and golden brown.

1½ cups icing (confectioner’s) sugar, sifted

Transfer to a bowl and set aside for 15–20 minutes to cool.

2 tablespoons milk

Place the browned butter, sugars and vanilla in the bowl of an electric mixer and beat for 5 minutes or until well

Preheat oven to 160°C (325°F). Place the butter in a small frying

combined. Add the eggs, one at a time, beating well after

pan over high heat and stir until melted. Cook for 3–4 minutes

each addition. Add the flour, bicarbonate of soda and cream

or until foamy and golden brown. Pour into a shallow tray and

of tartar and beat on low speed until just combined. Roll

refrigerate for 15 minutes or until cold and starting to firm.

the mixture between 2 sheets of non-stick baking paper to

Place the browned butter and sugar in the bowl of an electric

a 30cm x 40cm rectangle and place on a large baking tray.

mixer and beat for 5–6 minutes or until pale. Add the eggs,

Cook for 20–22 minutes or until golden brown and the centre

one at a time, beating well after each addition. Add the vanilla

is still slightly soft. Allow to cool in the tray.

and sour cream and beat until just combined. Reduce speed to

While the cookie is cooling, make the caramelised white

low, add the flour, baking powder and milk and beat until just

chocolate. Reduce oven temperature to 120°C (250°F) and place

combined. Spoon the mixture into a lightly greased 11cm x 26cm

the chocolate in a deep-sided medium baking tray. Cook for

(2.5L-capacity) loaf tin lined with non-stick baking paper. Cook

10 minutes, remove from oven and spread into an even layer

for 1 hour 15 minutes or until cooked when tested with a skewer.

Allow to cool in the tin for 10 minutes before transferring to

with a spatula. Cook, stirring every 10 minutes, for a further 40–45 minutes or until golden brown+. Transfer to a large

a wire rack to cool completely.

bowl. Heat the cream in a small saucepan over high heat until

While the cake is cooling, make the brown butter icing. Place

just before boiling point. Gradually whisk the cream into the

the butter in a small frying pan over high heat and stir until

chocolate until smooth. Spread the warm chocolate mixture

melted. Cook for 2–3 minutes or until foamy and golden brown.

evenly over the cookie and refrigerate for 15–20 minutes or

Transfer to a bowl, add the icing sugar and milk, and whisk to

until firm. Cut into squares to serve. Serves 10–12.

combine. Refrigerate for 15–20 minutes or until mixture starts

+ Don’t worry if the chocolate looks a little chalky as it cooks in

to firm. Whisk the brown butter icing for 1 minute or until pale,

the oven, it will come together smoothly when the cream is added.

spread over cake and serve. Serves 6–8.

Tip: Cookies will keep in an airtight container for 3–4 days.

brown butter cookies with caramelised white chocolate

inspired . brown butter

Rich and creamy butterscotch teams up with smooth, ripe banana to create a bowl of syrupy pudding that will warm from within. Balance the sweetness of the sauce with a thick dollop of cream for a lovely little bite of luxury.

brown butter waffles with whipped maple butter

sticky banana puddings with burnt butterscotch

200g unsalted butter, chopped

250g unsalted butter, chopped

1¾ cups (260g) plain (all-purpose) flour, sifted

360g (about 2) medium bananas, peeled and mashed

1½ teaspoons baking powder, sifted

1 cup (220g) dark brown sugar

½ cup (110g) caster (superfine) sugar

2 eggs, lightly beaten

2 eggs, lightly beaten

1½ cups (225g) plain (all-purpose) flour, sifted

1½ cups (375ml) buttermilk

1½ teaspoons baking powder, sifted

maple syrup, to serve

double (thick) cream, to serve

whipped maple butter

burnt butterscotch

150g unsalted butter, chopped

150g unsalted butter, chopped

¹⁄³ cup (80ml) maple syrup

1½ cups (265g) brown sugar 1 cup (250ml) single (pouring) cream

To make the whipped maple butter, place the butter in a large saucepan over high heat and stir until melted. Cook for

Preheat oven to 180°C (350°F). To make the burnt butterscotch,

4–5 minutes or until foamy and golden brown. Add the maple

place the butter in a small saucepan over high heat and stir until

syrup and cook, stirring frequently, for a further minute or

melted. Cook for 4–5 minutes or until foamy and golden brown.

until slightly thickened. Transfer to a large bowl and refrigerate

Add the sugar and cream and bring to the boil. Reduce heat to

for 20–30 minutes or until the mixture just starts to firm.

medium and cook, stirring frequently, for 5–6 minutes or until

Remove from the refrigerator and whisk for 1 minute until

thickened. Set aside and keep warm.

pale and creamy. Set aside.

To make the waffles, place the butter in a small frying pan

While the butterscotch is cooking, place the butter in a large frying pan over high heat and cook for 4–5 minutes or until

over high heat and stir until melted. Cook for 3–4 minutes or

foamy and golden brown. Transfer to a large bowl and allow to

until foamy and golden brown. Transfer the browned butter

cool slightly. Add the banana, sugar, egg and browned butter and

to a small bowl and set aside for 5 minutes. Place the browned

whisk to combine. Add the flour and baking powder and whisk to

butter in a large bowl, reserving 2½ tablespoons, add the flour,

combine. Divide the mixture between 6 x 1-cup-capacity (250ml)

baking powder, sugar, egg and buttermilk and whisk to combine.

ovenproof ramekins and cook for 16–18 minutes or until golden

Heat a waffle iron as directed by the manufacturer’s instructions. Brush the iron with 1 teaspoon of the reserved browned butter and pour ¹⁄³ cup (80ml) of the buttermilk mixture onto the iron. Cook for 2–3 minutes each side or until golden brown. Repeat with the remaining mixture, brushing the iron with 1 teaspoon of the browned butter each time. Serve with the whipped maple butter and maple syrup. Makes 10.

brown and cooked when tested with a skewer. Serve warm with the butterscotch sauce and double cream. Makes 6.

SHINO DISH FROM SARAH SCHEMBRI CERAMICS. SEE DIRECTORY FOR STOCKIST DETAILS.

sticky banana puddings with burnt butterscotch

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133

make now . muffins

Studded with roasted nuts, sweetened with syrupy stewed fruit or drizzled in a glistening spiced glaze, there’s no better wake-up call than the scent of freshly baked muffins wafting through the kitchen on a rainy winter’s morning.

Whether it’s a buttery rhubarb crumble or a tangy lemon drizzle, our unique flavour combinations give this well-loved teatime treat a sophisticated twist. photography CHRIS COURT styling STEVE PEARCE

RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART

pumpkin muffins with cinnamon sugar pecans

www.donnahay.com

135

carrot cake muffins with spiced honey glaze

make now . muffins

breakfast muesli muffins

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137

make now . muffins

upside-down maple and pear muffins

138

www.donnahay.com

lemon, chia and ricotta muffins

make now . muffins

lemon, chia and ricotta muffins 2½ cups (375g) self-raising (self-rising) flour 1 cup (220g) caster (superfine) sugar 2 tablespoons finely grated lemon rind ¹⁄³ cup (60g) black chia seeds +, plus extra for sprinkling 1 cup (200g) fresh ricotta 2 eggs, lightly beaten 2 teaspoons vanilla extract 1 cup (280g) plain Greek-style (thick) yoghurt

Spike pear-topped muffins with glossy maple syrup and subtle spices, while our divine chocolate, banana and coconut version offers a hidden surprise of rich, dark and silky chocolate in the centre.

½ cup (125ml) vegetable oil lemon drizzle icing 1 cup (160g) icing (confectioner’s) sugar 1½ tablespoons lemon juice Preheat oven to 180°C (350°F). Place the flour, sugar, lemon rind and chia seeds in a large bowl and mix to combine. Add the ricotta, egg, vanilla, yoghurt and oil, and, using a butter knife, mix until just combined. Spoon into 12 x ½-cup-capacity (125ml) well-greased muffin tins. Cook for 20–25 minutes or until cooked when tested with a skewer. Set aside to cool for 2 minutes in the tin before transferring to a wire rack to cool completely. To make the lemon drizzle icing, place the sugar and lemon juice in a small bowl and whisk to combine. Sprinkle the muffins with extra chia seeds and drizzle over the icing

upside-down maple and pear muffins

with a small spoon to serve. Makes 12. + Chia seeds are available from the health food aisle of the supermarket.

2 small (400g) William (firm green) pears ¼ cup (60ml) maple syrup, plus extra to serve

chocolate, banana and coconut muffins

1¼ cups (185g) self-raising (self-rising) flour ¼ teaspoon ground nutmeg

2½ cups (375g) self-raising (self-rising) flour

¼ teaspoon ground cinnamon

½ cup (40g) desiccated coconut

¼ cup (55g) caster (superfine) sugar

1 cup (175g) brown sugar

1 egg, lightly beaten

¼ cup (25g) Dutch cocoa

1 teaspoon vanilla extract

2 eggs, lightly beaten

¼ cup (60ml) milk

2 teaspoons vanilla extract

¼ cup (60ml) vegetable oil

½ cup (125ml) coconut milk ½ cup (125ml) vegetable oil

Preheat oven to 180°C (350°F). Cut 1 of the pears into

2 cups (500g) mashed banana

6 x 1cm-thick round slices and place 1 slice in each base

200g dark chocolate, chopped

of 6 x ¾-cup-capacity (180ml) well-greased large Texan

icing sugar, for dusting

muffin tins. Pour the maple syrup over each slice and cook

140

for 10 minutes or until the pear is tender. Peel and grate the

Preheat oven to 180°C (350°F). Place the flour, coconut, sugar and

remaining pear and place in a large bowl. Add the flour, nutmeg,

cocoa in a large bowl and mix to combine. Add the egg, vanilla,

cinnamon and sugar and mix to combine. Add the egg, vanilla,

coconut milk, oil, banana and chocolate, and, using a butter

milk and oil, and, using a butter knife, mix until just combined.

knife, mix until just combined. Spoon into 12 x ½-cup-capacity

Spoon into the muffin tins, tapping the tins gently. Cook for

(125ml) well-greased muffin tins. Cook for 25 minutes or

15 minutes or until cooked when tested with a skewer. Remove

until cooked when tested with a skewer. Set aside to cool

from the oven and, while hot, invert onto a tray. Set aside to

for 2 minutes in the tins before transferring to a wire rack

cool for 5 minutes. Serve with extra maple syrup. Makes 6.

to cool completely. Dust with icing sugar to serve. Makes 12.

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chocolate, banana and coconut muffins

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141

make now . muffins

carrot cake muffins with spiced honey glaze 1 cup (250g) fresh dates, pitted and chopped

rhubarb crumble muffins

½ cup (125ml) boiling water 2½ cups (375g) self-raising (self-rising) flour

300g rhubarb, trimmed and chopped

½ cup (110g) caster (superfine) sugar

1 vanilla bean, split

¼ cup (20g) desiccated coconut

½ cup (110g) caster (superfine) sugar

2 teaspoons mixed spice

1 teaspoon finely grated orange rind

2 eggs, lightly beaten

¼ cup (60ml) orange juice

2 teaspoons vanilla extract

2½ cups (375g) self-raising (self-rising) flour

½ cup (125ml) milk

1 cup (175g) brown sugar

½ cup (125ml) light extra virgin olive oil

1 teaspoon ground cinnamon

300g carrots, peeled and finely grated

1 teaspoon ground ginger

250g cream cheese, softened

2 eggs, lightly beaten

2 tablespoons caster (superfine) sugar, extra

2 teaspoons vanilla extract

spiced honey glaze

½ cup (125ml) buttermilk

½ cup (175g) honey

½ cup (125ml) vegetable oil

1 tablespoon water

crumble topping

½ teaspoon mixed spice

½ cup (75g) self-raising (self-rising) flour 2 tablespoons Demerara sugar

Preheat oven to 180°C (350°F). Place the dates and boiling water

40g unsalted butter, melted

in a bowl and set aside for 5 minutes or until liquid has absorbed.

Place the flour, sugar, coconut and mixed spice in a large bowl

Preheat oven to 180°C (350°F). Place the rhubarb, vanilla

and mix to combine. Add the egg, vanilla, milk, oil, carrot and

bean, sugar, orange rind and juice in a medium saucepan

dates, and, using a butter knife, mix to just combine. Divide half

over medium heat. Bring to a simmer and cook, stirring,

the batter between 12 x ½-cup-capacity (125ml) well-greased

for 6 minutes or until soft. Set aside to cool slightly.

muffin tins, filling the tins halfway. Place the cream cheese and

While the rhubarb is cooling, make the crumble topping.

extra sugar in a medium bowl and whisk to combine. Spoon

Place the flour, Demerara sugar and butter in a medium

tablespoons of the cream cheese mixture into each tin and top

bowl and mix until just combined. Set aside.

with remaining batter. Cook for 20 minutes or until cooked when

Place the flour, sugar, cinnamon and ginger in a large

tested with a skewer. Set aside to cool for 2 minutes in the tins

bowl. Add the egg, vanilla extract, buttermilk and oil, and,

before transferring to a wire rack to cool completely.

using a butter knife, mix until just combined. Spoon into

While the muffins are cooking, make the spiced honey

12 x ½-cup-capacity (125ml) well-greased muffin tins. Top

glaze. Place the honey and water in a small frying pan over

each with the rhubarb and spoon over the crumble. Cook

high heat and cook for 3 minutes or until thickened. Add the

for 20 minutes or until cooked when tested with a skewer.

mixed spice, stir to combine and pour the warm glaze over

Set aside to cool for 2 minutes in the tins before transferring

the muffins to serve. Makes 12.

to a wire rack to cool completely. Makes 12.

rhubarb crumble muffins

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make now . muffins

PERFECTLY SOFT AND SPRINGY, muffins are ideal to take to a gathering or keep on hand for hungry guests. Use your favourite fruits and nuts to add sweetness and crunch, like the cinnamon sugar pecans on our pumpkin version, and bake up a warming batch that’s as cosy and comforting as it is delicious.

breakfast muesli muffins

pumpkin muffins with cinnamon sugar pecans

1 Granny Smith (green) apple, grated

4 cups (550g) grated jap pumpkin (squash)

¼ cup (90g) golden syrup, plus extra to serve

½ cup (90g) brown sugar

½ cup (55g) natural muesli

2 tablespoons maple syrup

½ cup (40g) flaked almonds

2½ cups (375g) self-raising (self-rising) flour

½ cup (55g) chopped walnuts

1 cup (175g) brown sugar

1 cup (280g) plain Greek-style (thick) yoghurt

1 teaspoon ground cinnamon

2 teaspoon vanilla extract

¼ cup (30g) pecans, finely chopped

1 teaspoon finely grated orange rind

2 eggs, lightly beaten

¼ cup (60ml) orange juice

2 teaspoons vanilla extract

2½ cups (375g) self-raising (self-rising) flour

½ cup (125ml) buttermilk

2 eggs, lightly beaten

½ cup (125ml) vegetable oil

½ cup (125ml) light extra virgin olive oil

cinnamon sugar pecans

muesli topping

1½ cups (180g) pecans, chopped

¼ cup (25g) natural muesli

1½ tablespoons caster (superfine) sugar

¼ cup (20g) flaked almonds

2 teaspoons vanilla extract

¼ cup (25g) chopped walnuts

½ teaspoon ground cinnamon

2 tablespoons golden syrup Preheat oven to 180°C (350°F). Place the pumpkin, sugar and Preheat oven to 180°C (350°F). Place the apple, golden syrup,

maple syrup in a large frying pan over high heat. Cook, stirring,

muesli, almonds, walnuts, yoghurt, vanilla, orange rind and

for 8 minutes or until just soft. Set aside.

juice in a medium bowl and mix to combine. Set aside to soak for 5 minutes.

While the mixture is soaking, make the muesli topping.

vanilla and cinnamon in a bowl and mix to combine. Set aside.

Place the flour, sugar, cinnamon and pecan in a large bowl

Place the muesli, almonds, walnuts and golden syrup in

and mix to combine. Add the egg, vanilla, buttermilk, oil

a medium bowl and mix to combine. Set aside.

and pumpkin mixture. Using a butter knife, mix until just

Place the flour, egg, oil and apple mixture in a bowl and,

144

To make the cinnamon sugar pecans, place the pecans, sugar,

combined. Divide mixture between 12 x ½-cup-capacity (125ml)

using a butter knife, mix until just combined. Spoon into

well-greased muffin tins. Spoon the cinnamon sugar pecans

12 x ½-cup-capacity (125ml) well-greased muffin tins and

on top of the muffins, pressing them in gently. Cook for

top each muffin with the topping. Cook for 20 minutes or

20–25 minutes or until cooked when tested with a skewer.

until cooked when tested with a skewer. Serve drizzled

Set aside to cool for 2 minutes in the tins before turning

with extra golden syrup. Makes 12.

out onto a wire rack to cool completely. Makes 12.

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CLASSIC OR GOOOOEY? We understand brownies are as individual as you, so we’ve developed the FUDGE FACTOR. You can make the perfect GOOOOEY or CLASSIC fudge brownies!

Gooey Fudge 32 min

Classic Fudge Brownie 38 min

Easy to make and even easier to eat. Try one today, your taste buds will love you.

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PHOTOGRAPHY CHRIS COURT STYLING EMMALY STEWART

S tyle and travel

on the go We’re going back to basics with our chic yet practical collection of portable containers that will keep your lovingly baked goods looking fresh, delicious and perfectly intact as you go from kitchen to party.

A few rustic styling ideas and cute touches will complete the look. photography CHRIS COURT styling EMMALY STEWART

A sweet homemade pie that’s baked with love deserves to make a stylish entrance! En route to parties, picnics or just next door, we love toting our freshly baked cakes, pies and tarts in sleek and sturdy boxes for an effortless and sophisticated delivery that won’t crush or crumble your delicious creations.

. style .

Elegant, versatile and so very clever, chic polished jars are the perfect way to transport crisp crumbles and prevent them getting soggy on the go. Not just a smart storage solution, if you wrap them in twine and secure a little wooden spoon, you can turn dessert into a sweet and thoughtful gift, too. Just warm up the apple mixture, top with the pre-baked crumble (find the recipe at donnahay.com), add a dollop of cream and savour your crumble just like one warm from the oven.

Storage jars, $65 each, medium, $75 each, large, from Mr Kitly.

Wooden spoons, $2.95 each, small, from Wheel & Barrow. apple crumble jars

find this recipe at donnahay.com

Opposite page: PieBox with leather strap, $79, from BOXD.

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149

. style .

There’s no happier guest than one sent home with cake, and these handmade boxes are perfect for a sneaky takeaway slice. Attaching these individual name tags with cute mini wooden pegs adds a personalised touch and ensures no-one misses out on their sweet goodbye. handmade cake boxes

find the template at donnahay.com

Cake boxes made from 225gsm cardboard, 95 cents per sheet, from Paper2, find the template at donnahay.com. Wooden salt spoon, $1.35 each, from Chef and the Cook. Mini pegs in natural, $3.50 (60-pack), from Eckersley’s. Vintage-style labels, $3.50 (10-pack), from East of India. Opposite page: Wide hessian, $6.25 per metre, from Bunnings Warehouse. Wooden cutlery, $9.96 (20-pack), from Donna Hay General Store (donnahay.com). Grid straws, $4.95 (24-pack), from Paper2. Tajika copper scissors, $115, large, from Mr Kitly.

SEE DIRECTORY FOR STOCKIST DETAILS.

Entertaining is made easy with stylish yet simple hessian cutlery pouches, handsewn together with twine. Whether it’s to complement a rustic buffet spread or coordinate a potluck feast, they’re a clever way to stay organised on the day. The natural, recyclable pieces will make the clean-up a breeze, too!

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151

STREET FOODS OF THE WORLD COME TO NOOSA

H O S T E D B Y P E T E R K U R U V I TA 1 6 J U LY F R O M 6 . 3 0 P M , $ 8 9 * P E R P E R S O N NOOSA BEACH HOUSE, HASTINGS STREET To book, call 07 5449 4754 or email noosabeachhouse@sheraton.com Open 7 days a week for breakfast and dinner. Lunch Saturday and Sunday.

Visit noosabeachhousepk.com.au

Superb accommodation available at Sheraton Noosa Resort and Spa from $249* per night including breakfast at Noosa Beach House. For bookings call 07 5449 4888. Visit sheratonnoosaresort.com *89 per person is food only. *249 room rate is subject to availability. Conditions apply.

SNR1477

. travel .

THE islands of

VENICE With its picture-book scenes of charming gondoliers, enchanting gothic cathedrals and sweeping views of the arched Rialto Bridge over turquoise waters, all waiting to be discovered among winding canals and secret alleyways, Venice has long captured the hearts of wistful travellers. But beyond the imposing Grand Canal and the bustling St Mark’s Square lies a sleepy collection of islands that are some of the city’s lesser-renowned gems. Scattered across the far-reaching lagoon, there are dozens of islands that offer an escape from the hordes, each with unique style and character. A short boat ride is all it takes to reach these serene spots that make the perfect destination for happy daytrippers and Venetian dreamers. photography MIKKEL VANG food photography CHRIS COURT styling STEVE PEARCE

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153

. travel .

see & do

stay & relax

GIUDECCA

MOVIE-STAR LUXE For the ultimate in indulgence, discover

Minutes away from the main island by vaporetto (a Venetian

the famous five-star Cipriani Hotel on Giudecca with its large,

water bus), the small island of Giudecca has a relaxed, quaint

leafy private gardens, pool and palazzo-style surroundings.

atmosphere and offers great views of Venice, without the

Hotel Cipriani (belmond.com/hotel-cipriani-venice)

tourists. Easily covered on foot, it’s home to wealthy residences, galleries, friendly waterside trattorias and Il Redentore, the

SAVVY TRAVELLER Choosing a hotel on the island of Lido,

16th-century Roman Catholic church that dominates the skyline.

as opposed to in the heart of Venice, can be a clever way to save money on accommodation. The Hotel Reiter is a central

LIDO

and convenient budget option. Hotel Reiter (hotelreiter.com)

This picturesque narrow island, with sandy beaches, sleepy shaded streets, luxury villas and up-market hotels, has the feel

PEACEFUL HAVEN Escape the crowds and take temporary

of a seaside resort. It becomes home to the rich and famous

residence on Murano at this elegant hotel, enclosed in the antique

every year for the Venice Film Festival. This area was also the

walls of an old furnace. Lagare Hotel Venezia (lagarehotelvenezia.com)

setting for Thomas Mann’s famous 1912 novel, Death in Venice.

MURANO AND BURANO

154

getting there

Murano and Burano are the most commonly visited islands in

The islands of Venice are easily accessible by water bus from

the Venetian lagoon, both a short vaporetto ride from the main

the main island. There are two airports servicing Venice – the

hub. Murano is famed for glassmaking (with the chance to see

closest is Marco Polo (about a 20–30 minute taxi or bus ride

glassblowing demonstrations) while Burano is known for its

from the centre) and Treviso, which is about an hour away

lace and the rainbow of pretty pastel houses that line its canals.

by bus and mostly services local European carriers.

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This page (clockwise from top): Swimming in the pool at the Hotel Cipriani on the island of Giudecca; an elegant verandah bar at Hotel Cipriani; cruising along the Rio della Croce, one of the main canals of Giudecca.

Opposite page: The view from the Church of San Giorgio Maggiore, on the island of the same name, looking north-east towards Venice.

. travel .

This page (clockwise from left): Lido is one of the few Venetian islands where you can drive cars; A local Lido restaurant, La Favorita, is well known for its pasta and seafood; Enjoying a sun-dappled afternoon on the tree-lined boulevards of Lido. Opposite: Picturesque boatsheds on the canals of Lido.

eat & drink Like any bucket-list destination, when it comes to eating out in Venice, it’s worth spending time seeking out the bars and restaurants where the locals eat, rather than succumbing to the tourist traps lining the Grand Canal or St Mark’s Square. Expect to tick off many of the hallmarks of traditional Italian cuisine, and, thanks to the seaside location, plenty of seafood. Signature dishes of the region are risi e bisi (a simple rice dish with pancetta and fresh peas), and meals such as softened, dried and salted codfish served with a side of polenta, which was the original peasant food and is generally favoured by Venetians over pasta.

One of the hidden gourmet treasures of Venice are the bàcari – tiny neighbourhood bars serving tapas-style bites known as cicheti. It’s customary to pop into one of these hideaways for an afternoon snack of tramezzino (see our recipe, right), and small dishes such as Venetian polpette (pork meatballs) or grilled cuttlefish, washed down with an ombre (a small glass of wine).

ISLAND DINING Dine alfresco and feast on traditional seafood and pasta dishes under the vine-covered pergolas at La Favorita.

This quiet, family-run restaurant on the island of Lido has long captured the hearts of locals and tourists alike. (Trattoria La Favorita, Via Francesco Duodo, 33, Lido, Venezia, Italy)

(venetian tea sandwiches) ¼ cup (75g) mayonnaise ¼ cup flat-leaf parsley leaves, finely chopped 2 teaspoons finely grated lemon rind 1 tablespoon lemon juice 200g marinated artichokes, drained and chopped sea salt and cracked black pepper 8 slices white bread 60g parmesan, thinly sliced

try these alternative fillings

and gorgonzola, pickled pear and thyme.

RECIPE JESSICA BROOK

find more tramezzini recipes at donnahay.com

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157

recipe index

recipe index MEAT & POULTRY

cauliflower, sage and cheddar gratin

black sesame roasted pork

green soup with chia and almonds 120

braised beef ribs with miso, orange and star-anise

120 60

chicken and mushroom lasagne

102

chicken and spelt soup with greens

108

chorizo meatball, ricotta 102

57

sticky ginger and black bean chicken slow-cooked pork lasagne thai pork, chilli and basil stir-fry

118

24

tahini and crispy chickpeas

61

breakfast muesli muffins brown butter and pecan blondies

55

caramelised white chocolate

100

brown butter, honey and lemon

62

thyme cakes brown butter pound cake

88

79

32

98

dulce de leche cream

64

chilli chocolate mocha

64

homemade ginger beer

80

112

mulled maple-spiced coffee

65

98

vietnamese almond coffee

65

88

36 144 82 130 128 130 132

carrot cake muffins with spiced

coconut muffins 90

date and dark chocolate hand pies lemon and thyme jellies

butter and crispy tarragon

122

lemon, chia and ricotta muffins

miso-glazed salmon skewers

118

pear and caramel hand pies

salmon, leek and cauliflower pie

63

spiced crab, clam and prawn boil

76

142 140 38 80 140 37

pumpkin muffins with cinnamon sugar pecans

144

roasted quince with brown

spicy harissa mussels with tomato, 58

butter ice-cream rhubarb and almond hand pies

prawn and brown rice 108

rhubarb crumble muffins

128 35 142

sticky banana puddings with

VEGETABLES, PASTA & CHEESE

burnt butterscotch

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132

upside-down maple and

blackcurrant, brussels sprout

158

brown sugar coffee with

chocolate, banana and

miso crab risotto with ginger

and cheese flatbread

DRINKS

brown butter waffles with whipped maple butter

creamy clams with sherry, speck

vermicelli hotpot

43

roasted garlic salsa verde

100

brown butter cookies with

honey glaze

chickpeas and basil

44

salted burnt honey sauce

SOMETHING SWEET blackberry and coconut hand pies

56

FISH & SEAFOOD and brussels sprout

45

peanut butter and chocolate sauce

90

veal, pork and zucchini individual lasagne

parmesan and vincotto

white cauliflower lasagne

toasted coppa and brussels sprout sauerkraut sandwiches

mocha fudge sauce

31

sweet potato and harissa soup with

prosciutto-wrapped chicken with herbed sour cream and crispy potatoes

88

roasted brussels sprouts with

pork sausage, brussels sprout and rosemary pizza

82

quinoa minestrone with poached egg 110

pan-seared duck with apple and brussels sprout salad

46

milk rolls

122

white bean purée

79 79

pumpkin and sage burnt

and feta gratin

chips with spiced salt malted butterscotch sauce

54

pumpkin, caramelised onion

miso roasted spatchcocks with shiitake

pork buns

nduja and chestnuts

157

crinkle-cut potato and sweet potato horseradish and lemon butter

112

mini lamb roasts with creamy

mushroom and rice stuffing

30

potato gnocchi with brussels sprout,

butter lasagne

crispy miso and ginger fried chicken with miso mayonnaise

chorizo ragu

potato, nutmeg and mozzarella gratin

creamy cauliflower, chicken and split pea soup with spiced seeds

59

pasta with kale, lentil and

creamy polenta

and oregano lasagne

leek, parmesan and thyme gratin

artichoke, lemon and parmesan tramezzini (venetian tea sandwiches)

japanese brown rice bowl with kale, tofu and sesame nori

cheat’s beef stroganoff with

110

EVERYTHING ELSE

92

pear muffins

140

PHOTOGRAPHY CHRIS COURT

with miso caramel

29

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stockists

directory + measures Where to find the suppliers used in this issue of donna hay magazine. + Acne Studios acnestudios.com + Bardot Junior bardot.com.au + Bemboka (02) 9360 1224; bemboka.com + BOXD 0404 556 577; boxd.net.au + Bunnings Warehouse bunnings.com.au + Chef and the Cook 1300 961 496; chefandthecook.com.au + Cotton On Kids 1800 420 176; cottonon.com + Country Road 1800 801 911; countryroad.com.au + Donna Hay General Store (02) 9525 6483; donnahay.com.au + Doug Up On Bourke (02) 9690 0962; douguponbourke.com.au + Dulux 132525; dulux.com.au + East of India (02) 4423 2041; eastofindia.com.au + Eckersley’s eckersleys.com.au + Funkis (02) 9358 3093; funkis.com + Ginkgo Leaf 0497 552 339; ginkgoleaf.com.au

Stockist details from Escape to the beach, page 70 Page 70–71 Striped Folding Camping Chairs (red, green and blue) from Seasonal Concepts; Jumpers on backs of chairs: Casual Sweater from Jac+Jack (left) and Philosopher Knit from One By One Teaspoon (right). Page 72 Top left: Sam wears Zip-Up Sweat in indigo from Seed Teen and July Washed Chino from Seed Teen. Top right: James Wears Rib Cotton Duffle Cardigan from Trenery. Bottom: Grey Enamel Platter and Enamelled Cast Iron Pan, both from Seasonal Concepts. Page 73 Laundry Tongs from Seasonal Concepts. Page 74–75 Falcon Enamel Plates from The Lost and Found Department; Olive Wood Lobster Mallet from Williams-Sonoma. Page 76–77 Brown Lab Bottles and Rustic Timber Trestle Table, both from Doug Up On Bourke.

Page 78–79 Clockwise from left: Nikki wears Rigg Sweater from Jac+Jack and Tencil Drape Cargo from Country Road; Claudia wears Chambray Malibu Dress from Bardot Junior and Daisy Cardi in twilight blue from Cotton On Kids; Kristy wears Modal/ Cashmere/Cotton Scarf from Lee Mathews, Eva Necklace in natural from Funkis, Grayson Sweater from Jac+Jack and Twist Tank Dress from Witchery; Stella wears Jana Denim Jacket from Cotton On Kids, Lace Tee from Witchery and Crinkle Pant from Country Road. On Table High Ball Seagrass Glass From Chef And The Cook.

Page 82 Small ‘Jamaul’ Stool made from recyled hardwood timber from Timbermill.

CUP CONVERSIONS FOR BASIC INGREDIENTS 1 cup almond meal (ground almonds)

110g

3¾ oz

1 cup brown sugar

175g

6 oz

1 cup white sugar

220g

7 oz

1 cup caster (superfine) sugar

220g

7 oz

1 cup icing (confectioner’s) sugar

150g

5 oz

+ Jac+Jack jacandjack.com

1 cup plain (all-purpose) or self-raising flour

150g

5 oz

+ Kim Wallace Ceramics 0404 187 248; kwceramics.com.au

1 cup fresh breadcrumbs

70g

2²⁄³ oz

+ Lee Mathews (02) 9997 3787; leemathews.com.au

1 cup finely grated parmesan

80g

2½ oz

+ Ici et là (02) 8399 1173; icietla.com.au

+ Mecca 1800 007 844; mecca.com.au

1 cup uncooked rice

200g

7 oz

+ Mr Kitly (03) 9078 7357; mrkitly.com.au

1 cup cooked rice

165g

5¾ oz

+ Mud Australia (02) 9569 8181; mudaustralia.com

1 cup uncooked couscous

200g

7 oz

+ Ondene (02) 9362 1734; ondene.com.au

1 cup cooked, shredded chicken, pork or beef

160g

5¾ oz

+ One Teaspoon 1300 221 559; oneteaspoon.com.au

1 cup pitted olives

160g

5¾ oz

+ Page Thirty Three 0488 182 991; pagethirtythree.com + Paper2 (02) 9318 1121; paper2.com.au

LIQUID MEASURES

+ Sarah Schembri Ceramics 0414 377 397; sarahschembri.com

cups

+ Seasonal Concepts 0430 044 383; seasonalconcepts.com.au

¼ cup

60ml

2 fl oz

+ Seed Teen 1800 118 889; seedheritage.com

¹⁄ ³ cup

80ml

2½ fl oz

+ Studio Enti 0417 111 688; studioenti.com.au

½ cup

125ml

4 fl oz

+ The Lost and Found Department 0414 474 686;

²⁄ ³ cup

160ml

5 fl oz

¾ cup

185ml

6 fl oz

1 cup

250ml

8 fl oz

2 cups

500ml

16 fl oz (1 American pint)

2½ cups

625ml

20 fl oz (1 Imperial pint)

4 cups

1 litre

32 fl oz

thelostandfounddepartment.com.au + Timbermill (02) 8068 1152; timbermill.com.au + Trenery trenery.com.au + Wheel & Barrow (08) 8282 2100; wheelandbarrow.com.au + Williams-Sonoma 1800 231 380; williams-sonoma.com.au + Witchery 1800 033 465; witchery.com.au + Yves Saint Laurent 1300 651 991; yslbeauty.com/en-AU

SOLID MEASURES metric

imperial

If items are not listed, they are from Donna Hay’s personal

20g

¾ oz

collection or from overseas. All prices listed are approximate

60g

2 oz

125g

4 oz

180g

6 oz

and correct at the time of going to press. Details were given by the suppliers and manufacturers listed.

160

metric

www.donnahay.com

250g

8 oz

500g

16 oz (1 lb)

1kg

32 oz (2 lb)

imperial

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things I love

cosy knits Just like a big, warm and comforting cuddle, there’s nothing like snuggling up in a soft, luxurious knit on a chilly day. My favourite woolly jumpers and cardigans are like old friends – reliable, familiar and guaranteed to give you that safe and cosy feeling. They’re my wearable security blanket! What’s all the more special is when a winter woollen has been handmade, just for you. This beautiful high-neck knit, magically created from tumbling spools of gorgeous inky blue wool, was a thoughtful gift from my dear friend’s mother, Nonni. It gives me the same glowing sense of warmth I get when I visit Nonni’s home with my boys (usually for lasagne night!) – she’s the epitome of the sweet and nurturing Italian grandmother.

I love that you can create something so simple and meaningful with just a few balls of pure, soft wool,

PHOTOGRAPHY CHRIS COURT STYLING EMMALY STEWART

a pair of knitting needles and a kind heart.

162

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the fast issue

sneak peek

Look out for our first-ever ‘fast’ issue, coming soon with lots of clever ideas to save you time in the kitchen. Discover our favourite short cuts, delicious seasonal recipes and more.

classic