Mmakan magazine

VOLUME ONE

MMAKAN A GUIDE FOR FOOD AND MUSIC LOVERS

MMAKAN A GUIDE FOR FOOD AND MUSIC LOVERS

MMAKAN The

BREAKFAST issue For our first issue, we would like to start off with the best meal of the day. That would be breakfast! Like what our mothers would say, “Eat your breakfast”! It’s not just important for you but who wouldn’t want a huge plate of an All-American Breakfast all to yourself or even with your friends. What a nice thing to do to start your day, and we would like to present to you “The Breakfast Issue”.

CONTENT 7

BREAD AND BREAKFAST

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HOW TO TOTALLY SCREW UP FRENCH TOAST

10

8 SUPER-FAST BREAKFASTS FROM GROCERY STORE STAPLES

12

YOUR KITCHEN WHAT TO PUT WHERE

16

TIPS FOR WINNING OVER PICKY EATERS

18

HOW MINT WAS MINTED

18

WHY THE BREAD YOU CHOOSE FOR YOUR SANDWICH MATTERS

19

FEATURE: MY MORNING ROUTINE

27

RECIPES

42

INTERVIEW: CHRIS CHU OF THE MORNING BENDERS

44

5 QUESTIONS WITH BREATHE OWL BREATHE

46

DIRECTORY

49

ULTIMATE KITCHEN MUST HAVES

52

SOCIAL FOODIE

54

FOOD PLAYLIST

BREAD AND BREAKFAST

B

read is both the newest and

civil engineer making Nordic-style

the oldest fermentation experi-

loaves in industrial Brooklyn. Now that

ment, and today’s most forward

naan is at the corner store, American

thinking food artisans are once again

bakers are tackling other kinds of flat

obsessed with it. There’s the Los Angeles

breads from around the world, like the

baker who makes some of the best

crisp and chewy Persian naan barbari.

bagels we’ve ever had, and the former

BREAD TREND: BAGELS

T

he elements of a top-notch New

cisco’s Schmendricks and Zoe Nathan of

York City style bagel are simple

L.A.’sMilo and Olive, are bagel purists;

to describe a noticeable chew,

others are experimental. Portland, Oregon’s

a crisp crust and a slight malty flavor

Bowery Bagels sells the wonderfully savory

but difficult to master. Now, young

MSG bagel, flavored with miso, soy and

bakers around the country are putting

ginger. Owner Michael Madigan defends

the time and energy into making the

his unorthodox flavor choice: “I think

real thing by hand-rolling the dough,

if Jewish immigrants had arrived in

proofing it, then boiling it in alkaline

Portland in 2013 instead of the Lower

water before baking. Some, like part-time

East Side in 1900, they’d be making

food writer David Kover of San Fran-

bagels with miso.”

7

HOW TO

Totally Screw Up French Toast

F

rench toast is the champion of brunch. Nothing says “weekend” like tucking into what should be a dessert (it’s basically fried bread pudding) and washing it down with something bubbly that you can cloak in orange juice and serve in a flute. But there’s also a practical reason why

it’s uniquely a weekend dish: it requires multiple steps, considerable prep and cooking time, and ad-

equate post-meal downtime to surrender to a carb and sugar-induced coma on the couch. We asked Bon Appetit’s assistant food editor Alison Roman to work around our most common French toast mistakes. Her tips below:

UNDER-SOAKING THE BREAD Lots of home cooks quickly dip each side of the bread in the custard before throwing it in the pan. The bread has to soak in the egg mixture you want it to penetrate the bread for a soft, creamy center. Soak the slices for at least a minute per side.

NOT CHOOSING THE RIGHT BREAD ONLY USING BUTTER

USING TOO MUCH HEAT OR NOT ENOUGH

a creamy texture on the inside, and a slightly crunchy

Give the pan a light coating of nonstick spray, then

French toast is not a steak you don’t want to scorch the

texture on the outside. If the bread is too thin, it will

add the butter. This will help prevent the butter from

surface. Since there’s sugar in the egg mixture (the

be too flimsy to hold together when dipped in the

burning. And make sure to wipe out the pan after every

custard), it will caramelize and burn quickly. Plus, the

custard. If it’s too thick, it will never cook to the center.

batch, then use a fresh combination of cooking spray

inside won’t cook, and you’ll be left with a burnt yet

The ideal thickness for a slice of French toast is 3/4 to

and butter. Otherwise, the butter will burn and little

soggy piece of French toast. Conversely, if you cook it

1-inch thick and make sure to pick a kind of bread that’s

black bits will stick to the next batch of French toast.

on too low a temperature, the bread will dry out and

French toast is like bread pudding it soaks up a custard for

ADDING TOO MUCH DAIRY AND SUGAR TO THE CUSTARD

both spongy and sturdy enough not to fall apart during

you won’t have that nice, soft center that makes French

cooking. Brioche or challah or even a croissants ideal,

toast so decadent. Cook 3-4 minutes per side on medium

which is why you see them on brunch menus so often.

NOT PREHEATING THE PAN

NOT MIXING THE CUSTARD THOROUGHLY

If the pan isn’t hot enough when you put your first slice

you’re adding maple syrup, honey, or dusting the toast

You don’t want pieces of egg white showing up on your

of the French toast. When the pan is hot enough, the

with powdered sugar on the plate, you don’t need the

perfectly browned slices. Make sure to whisk the custard

batter won’t have time to seep--the eggs will start

custard to be too sweet.

until the milk, eggs, and spices are well combined.

cooking as soon as they hit it.

Don’t go overboard with the milk. If there’s too much,

to medium-high heat.

the egg in the mixture won’t cook, meaning wet, soggy, bread. You want the French toast to be dry on the surface with slightly crisp edges. As for the sugar, if

8

in, the custard spreads out, forming a foot on the bottom

9

8 Super-Fast Breakfasts from Grocer y Store Staples

I

4

’m a firm believer that breakfast is the most important meal of the day. Not to

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belittle lunch or dinner. Or brunch. Or linner. Or snack time. (I like them all.)

But to get your day off to a good start, you’ve got to put some brain food in

Cereal

your gut. Don’t think you have time to get more than a cup of burnt coffee in the

Greek Yoghurt

Blueber ries

morning? I’m here to help.

Plan in advance, choose the right things at the grocery store, and you can have

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a delicious breakfast in no time that leaves you with more than a case of the

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jitters and a charred taste in your mouth. The idea is to awaken your body with foods that contain fiber, protein, and enough carbs to kick your thinker into gear.

Cereal

Here are some of my favorite quick and easy breakfasts that provide the fuel I

Strawber ries

Milk

need to keep me feeling good and thinking on my toes.

Here are some ideas for an easy and scrumptious breakfast: 6

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1

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English Muf fin

Cottage Cheese

Grapefruit

Flax seeds

Yoghurt

Honey

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2

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Oatmeal

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Ber ries

Toasted Waffles

Raisins

Peanut Butter

Soy Milk

8

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3

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Banana

10

W hole W heat Toast

Apples

Sliced Cheddar Cheese

Almond Butter

11

YOUR KITCHEN

What To Put Where Oniony milk, rock hard avocados and a drawer you’re afraid to open in case it never closes again? You too can avoid kitchen chaos with our simple guide to stocking your fridge, freezer, shelves and cupboards:

IN THE FRIDGE The supermarket or grocers gives you a clear indication of where products should be stored.

If it’s in the fridge in the shop then that’s where it should go at home. Some items need to be stored in the fridge after opening and most will then have a date they should be used by so it’s worth noting on them when they were opened.

There are a few ground rules for fridges that you’ll find in any professional kitchen:

1

Ready-to-eat foods - like yogurts, butter, spreads, cheeses and cooked meats should always go on the top and middle shelves.

2

Anything that needs to be cooked ie. raw meat and fish should be placed on the bottom shelves so that they don’t drip and contaminate the foods you’re going to put straight in your mouth.

3

Most of us have a salad drawer and it’s fine to put your veggies and fruit in there but make sure they get a good wash before you eat them. Ideally you’ll keep them covered to avoid any potential spillage on to them.

W hat Not To Keep In The Fridge Where possible avoid putting smelly items in the fridge

Avoid getting one in the first place by regularly giving

for too long. The worst offenders are raw onion, strong

the whole lot - shelves, drawers, handles and walls a clean

cheeses and smoked fish. On the other hand in the case

with warm soapy water. Steer clear of toxic or strong-

of cheese and fish they do need to be stored at 5C or

smelling cleaning products as these can transfer to food.

below to remain safe to eat.

If your fridge is still a bit pongy, try using a little diluted va-

In the winter, it can be possible to store them in a picnic box outside but in many cases it’s just not practical.

So buy these foods as close to when you’ll need them as possible and put them in a sealed container if the smell is strong. Avoid putting them right next to dairy products including eggs or even worse a creamy pudding as the smell can easily transfer. Keep eggs in their box or in a separate covered fridge compartment.

12

W hat To Do W ith A Stinky Fridge

nilla essence on a cloth to freshen it up. Bin any products that are passed their use-by date.

IN THE FREEZER

Leftovers should always be cooled as quickly

If you do your shopping weekly, check the labels

as possible and put in the fridge within two hours.

to see when use-by dates are and also if the item is

Even better, put spare portions in the freezer. It can

freezable. It’s easy to take an item out of the freezer

be tempting to leave items in the fridge for a few

and let it defrost in the fridge overnight, rather than

days thinking you’ll eat them but often this doesn’t

getting to the end of the week and realising that

happen, especially if you have a lot of leftovers. It’s

pack of chicken thighs you bought is now destined

aways worth having a stash of plastic lidded contain-

for the bin.

ers and some sticky labels in reserve so that freezing your food is a hassle-free option.

SHELVES AND CUPBOARDS When you’re stacking your shelves, group similar items together and put the the things you use most often within easy reach. It’s always worth having a clear out from time to time as the least used items can some times fester and end up wasting space you could otherwise use.

With equipment and cooking utensils, again arrange similar items together and keep them near to where they’ll be used. Here are a few suggestions:

IN THE DARK 1

Keep pans, trivets, cooking utensils, the spice rack, baking trays, cake tins, oven gloves and

Oils are best kept away from light, heat and air

Root vegetables are particularly happy outside

to prevent oxidisation which makes them spoil. So

the fridge and most other vegetables fare well but

keep your oil in a sealed bottle in a cupboard rather

if you keep them in the salad drawer of your fridge

2

Keep tea and coffee making equipment, and mugs near the kettle.

than next to the hob.

they will last longer. Leafy vegetables generally last

3

Keep knives, measuring spoons, weighing scales and chopping boards near the work surface.

4

Keep crockery, cutlery and tea towels near the sink/ dishwasher.

5

Clear your kitchen surfaces to give you room - so if you only use your bread maker or slow

a meat thermometer near the hob/ oven.

better in the fridge. If you’re doing a weekly shop, Banana skin blackens in the fridge so even though

eat leafy veg earlier in the week and save brassicas

the inside will ripen more slowly and taste fine, it

and roots for later. Squash and the like will last for

can be off-putting. Some people like to freeze

weeks.

cooker once a week think about putting it away in between.

bananas and use them in smoothies. Surprisingly this really does work and young children may even

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Garlic, onions and potatoes also like the dark as

be convinced to have this instead of an ice cream.

this helps to avoid sprouting. A dry environment

You can also pop a ripe banana in a paper bag or

is best. A brown paper bag is an ideal place to put

drawer with an avocado to speed up the ripening

these vegetables. You’ll need a separate bag for

process of the avocado.

each veg.

6

Stack vertically not horizontally where possible and go for wall-mounted organisers like spice racks, knife or utensil holders.

7

Invest in a cookbook stand if you often use recipe books.

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GET THEM INVOLVED

HIDE IT

Browse through a recipe book together, and let them

If you’ve got a serious veg-dodger on your hands then

contribute ideas to a weekly meal plan. You could also

there are plenty of sneaky ways of getting the good

try taking them shopping to a market or supermarket

stuff into them. Recipes like Spaghetti and meatballs

and letting them select a fruit or vegetable they want

with hidden veg, More-veg-less-meat Summer bolognese

to try. Growing your own brings a host of benefits, like

and Pasta with tomato and hidden veg can soon start

fresher produce and saving money. Try something that’s

racking up their five-a-day. Finishing a meal with fresh

easy to plant, and look after, like an avocado, herbs or

puds like frozen fruit sticks is a great way of adding extra

tomatoes, which can all fit into a windowsill box. They

nutrients too.

are bound to be delighted at the process.

PATIENCE AND PERSISTENCE START SMALL, THINK BIG

Don’t expect immediate results, changing your child’s

Try offering really small portions on a plate so it doesn’t

attitude to food can be an ongoing journey and you

look overwhelming, and you can always top them up as

may need to present a particular vegetable or dish a

you go along. A starter of daintily sliced, colourful veg

number of times before they are brave enough to try it.

crudités is a good way of getting some good-stuff into

Familiarity is often key, it is widely reported that if a child

your kids when they are at their hungriest. Keep sweet

initially rejects a particular food - it normally takes at

foods well out of sight until the end of the meal, if you

least ten times for it to become accepted.

are packing a lunch box then try two separate boxes for sweet and savoury foods.

Tips for winning over picky eaters Really Fussy Eaters

F

eeding children is fraught with emotion, the desire to keep your kids healthy and happy is very strong, so it is easy

N

o one wants to cower to their children’s demands like they are some kind of mini Alan Sugar.

for kitchen table situations to get highly

But it is easy to fall into the trap of offering

charged. It can be quite an unsettling

multiple meal choices when your instinct is

experience when a happy eater changes

to keep your children fed, and dinner times

their feeding habits overnight, and starts

can quickly turn into a battleground. But

shunning everything you put in front of

whether you believe in staying firm or

them. But most children will experiment

being flexible, here are some ideas to help

with some form of pickiness or food refusal

achieve happier meal times...

GET AHEAD

MAKE A MEAL OF IT

Ironically kids that are over-hungry tend to be the most

Put on some relaxing music and where possible sit

might be on the cards. Batch cooking freezable meals

down and eat together as a family. Making it a relaxing

is another great way of reducing stress, meaning you

experience from the start can work wonders at defus-

should be able to sit down with your children as they

ing difficult mealtime behavior. Watching parents and

eat and give them your full attention with a clear mind.

siblings get stuck in can also be agreat incentive for

Besides cooking after a long day at work with a toddler

younger children to follow suit.

clinging to your knees is never easy anyway.

difficult to feed, miss the window and mealtime meltdowns

at some stage, and it is likely to be with the things you most want them to eat.

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Why The Bread You Choose For Your Sandwich Matters There’s an art to pairing your sandwich fillings with the right loaf.

A few guidelines: 1 Saucy sandwiches demand

How Mint Was Minted

M

and butter, is best showcased on thinly sliced bread.

But Minthe ended up getting the

worst deal out of the whole situa-

and chicken salads, will get

anywhere, tastes great in

tion, by far. When Hades brought

squashed if the outside of the

everything, and comes back every

Persephone back to his place, and she

year but it was born from violence,

found out that Hades had already been

bread is too crunchy.

sadness, and jealous rage. The story

kinda sorta dating Minthe, she flew

goes that back in the day, Hades had

into a rage and just started stomping

a girlfriend, a naiad named Minthe,

Minthe into the ground. At this point,

who had the bad luck to live in a river

either the stomping just straight-up

that ran through the underworld. It’s

transformed Minthe into a mint plant,

unclear whether she did the seduc-

or Hades intervened and came up with

ing, or whether Hades worked his

the compromise of turning his ex into a

lord-of-the-dead charms on her, but

plant, instead of letting her get totally

either way they ended up “hanging

trampled by Persephone.

But then, as Greek alpha gods are

Etymologically, it’s theorized that

wont to do, Hades decided that he

Minthe’s name came into Greek from

needed someone new in his life, and

an even older language, which Greek-

went and kidnapped Persephone.

speaking people had wiped off the

The most famous fallout from Hades’

face of the Mediterranean. No one’s

decision to abduct a new lady friend

sure what, exactly, that pre-Greek

was that her mom, Demeter, cursed

language might have sounded like,

the Earth, but then got haggled down

but the “nth” sound in Minthe is one

to just cursing the Earth for the third

of the markers of possible loanwords

of the year that Persephone stayed in

from that long-dead tongue.

the underworld.

MY MORNING ROUTINE

3 Soft fillings, such as tuna

plant, it can grow almost

out” a lot.

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won’t fall to pieces.

2 A super-simple combo, like radish

The Ancient Greek Origin Of The Herb’s Name int may seem like a happy

a roll with a hardy crust that

4 But sturdy fillings like salami can handle the baguette pressure.

5 When in doubt, go with a good peasant loaf.

WELCOME TO MY MORNING ROUTINE, WHERE WE TAKE A LOOK AT HOW PEOPLE KICK-START THE DAY AND BY PEOPLE WE MEAN CELEBRITIES.

W

hen he’s not recording or touring

When I’m on the road, it’s sort of fun to take

with the band Peter Bjorn and John,

advantage of what’s special about where you

drummer John Eriksson is the master-

are. So if you’re in France, you eat croissants

mind behind Hortlax Cobra, a more electroni-

and that’s it. And if you’re in New York, you

cally driven project far from the pop that his

might eat a bagel. I like to surprise myself from

mainstream group pumps out. Hortlax Cobra’s

morning and onwards so it’s always different

latest album, 1984, was released December

when I’m on tour. If not, I get bored.

12 and is based on the Van Halen album of the same name each track coincides with the

I try to go to studio as soon as possible be-

original, with the same track names, tempos,

cause I think I work best in the morning. But

lengths, and keys. We sat down and talked to

these days, I have a kid so I usually start off with

the multi-talented Swede about his seasonal

hanging out with him and trying to teach him

breakfasts, eating on the road, and teaching his

tricks. Like how to make things like coins and

son “tricks.” , Danielle Walsh

lamps disappear. And how to rap.

I wake up around 8, I think. My clock is set to 8:05. If I can, I want to have a long start so I can read the whole morning paper before eating breakfast and slowly start the day. So usually it starts with reading one of the Stockholm based newspapers.

John (of Peter Bjorn and John) on Eating on the Road and Teaching His Son “Tricks”

In Sweden, the seasons are very varied, so my breakfast varies with them. Now, in the winter time, usually I eat some kind of Finnish style porridge, like really dark with a lot of grains a variation on oatmeal with hazelnuts, and cinnamon and apples. And some good, dark rye bread. When spring comes, I eat more Swedish style breakfast: sour milk with muesli and some sourdough bread with seasoned tomatoes and a boiled egg. Summer, I like huevos rancheros with lots of coriander and freshly squeezed orange juice. And in the fall, it’s English style toast, fried potatoes, fried eggs, vegetarian sausages. Lots of grease to prepare for the winter like bears.

If there is one thing that is consistent

If ther e is one thing that is cons i s tent thr oughout the year, it is that I always drink Earl Grey tea. I drink it all day. It’s my kind of drug.

On Swedish television, they broadcast the world cup of cross-country skiing every weekend in the morning, so I keep it on. The sound of the skiers coming around it’s a very calming, soothing sound.

If I could have any breakfast I wanted, I would bring my grandmother back from the dead and have her make pancakes. When we visited my grandparents as kids, I would always wake up thinking that the house was on fire. But it was Elna, my grandmother, frying thin, crisp Swedish-style pancakes on high heat. Every little pancake had been fried in a tablespoon of butter.

She served them with thick whipped cream and white sugar it doesn’t get any better than that.

throughout the year, it is that I always drink Earl Grey tea. I drink it all day. It’s my kind of drug.

It’s not that rock-and-roll, but maybe in the future they will ban tea.

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Badass Rocker Shirley Manson Likes Her Earl Grey with a Splash of Milk and a Side of BBC

A

fter a seven-year hiatus, alt-rock band Garbage dropped a new album called “Not Your Kind Of People” two weeks

ago. This means that the beautiful mug of Shirley Manson, the band’s front woman, has thankfully returned to the covers of music and fashion magazines everywhere. When she’s not

We have it in our dining room, where there are French doors that open out to the garden. It’s the only civilized part of my life. The rest is chaos, but breakfast is always civilized.

kicking ass on tour, the porcelain-skinned, redheaded Scot has a penchant for poached eggs

Then we move onto an iced coffee and a walk

and long dog walks. Read on for her morning

of the aforementioned dog. After that, I go for

routine.

a morning workout a mixture of weight lifting and ballet and cardio. That’s what I wanted to

I usually get up around 7:30. For whatever reason, round about 7:30, my dog sort of snipes

do with my life, actually, ballet but I chronically sprained an ankle and that was the end of it.

at me, and that’s a sign for me pull up the covers and let her slide in next to me. Then my hus-

I love dinner parties and I love entertaining.

band, who is a wonderful husband, brings me a

The love for cooking came from my mother, who

cup of Earl Grey tea with a splash of milk in bed.

was an amazing cook. And my grandfather was

I do the cooking. He handles the tea making. I

a master baker. You don’t realize how much you

think that’s a fair deal.

learn by osmosis and then you have these weird memories of how to make a dough. You think,

I tend to be on Facebook before I get up be-

“How did I know how to do this?”

tween the tea and getting up to make breakfast.

So I spend some time reading emails and Face-

On tour, the eating goes out the window. It’s

booking you know, things that people have to

really hard to eat healthy on the road. We have

do on my laptop. And I love to read BBC news.

cleared out every piece of crap from our rider,

Once a Brit always a Brit.

otherwise you have chips backstage and you overly indulge in deli treats it’s too tempting. So,

In the morning, I do either a Vitamix home-

we have no chocolate, no biscuits, nothing.

made shake or I make the Shirley Manson Special, which is a toasted English muffin on top of

You forget when you live on the coasts that

a bed of spinach with a piece of prosciutto and

you’re spoiled. In the Midwest, it’s hard to go

two poached eggs with a sprinkling of Parme-

into a restaurant and get something simple that

san, chopped spring onion, and red pepper

doesn’t have candied something on it or big

flakes. And it’s f*#king delicious. F*#king killer.

lumps of cheese. But we’ll survive.

We have it in our dining room, where there are French doors that open out to the garden.

It’s the only civilized part of my life. The rest is chaos, but breakfast is always civilized.

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Justin Timberlake “If I Die from Anything , It Will Be Gluttony”

W

hen it comes to entertaining, few do it

I’m such a Type A personality, when it comes to a

better than Justin Timberlake onstage

road trip, I plan my food so far in advance. I roll hard

or off. It’s not just the sold-out world

with a cooler. I don’t mess around. I want to avoid

tours and big-budget movies, like the new film

ending up eating fast food. I try to stay away from that.

Trouble with the Curve with Clint Eastwood.

We’re talking about Sunday barbecues during

With the exception of octopus, I don’t think I’ve met

football season that feature quality eats and

any food that I didn’t like. And by the way, sometimes

maybe a late-night burger delivery from an In-

I DO like octopus. I’m just not crazy about it by itself. I

N-Out truck. We got the skinny on all that and

love sea urchin. I love uni. If I’m going to die of anything,

more from the actor/singer/interior design guru

it’s going to be gluttony. I like to indulge in food and

here. Below, his morning routine.

wine. But when you ask about the best meal, my mind goes to a trip to Italy, and to a restaurant, Quinzi e

I train in the mornings and I’ll eat two breakfasts. I’ll

Gabrieli. They make an amazing langoustine. They do

have waffles with flax seed and almond butter and one

a lobster pasta with Pecorino cheese that is, extremely

egg scrambled. Then I’ll work out and have a second

memorable. Home cooked pasta in Italy is one of the

breakfast another egg or a protein shake. Within a half-

most perfect things. The amount of preservatives we

hour to 40 minutes after a workout, that’s when you

put in our food, it hits you when you travel abroad.

want to load up on protein. I mostly workout so I can eat religiously. I’m such a foodie. The only way I can make myself feel better about what I eat is to work out.

I train in the mornings and I’ll eat two breakfasts. I’ll have waffles with flax seed and almond butter and one egg scrambled.

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A FEW RECIPES TO SPICE UP YOUR LIFE

RECIPES WE BRING YOU A FEW HANDY INTERESTING RECIPES FOR YOU TO TRY AND EVEN WOW YOUR FRIENDS. WE HAVE RECIPES FROM STARTERS, MAIN MEALS AND EVEN DESSERT!

INTERESTING MEALS TO WOW YOUR FRIENDS TOO

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CHICKEN TORTILLA SOUP 2 people lllkk (Easy)

The New Por nographers Together s

Serves Difficulty Musical Pairing

INGREDIENTS 1 JalapeĂąo chiled, seeded and minced Juice from three limes 1/2 Bunch of cilantro, minced Tomato salsa 2 Teaspoons of ground cumin Salt and pepper, to taste

METHOD 1. Prepare the broth: place the whole chicken, carrot, celery, bay leaf, parsley, peppercorns, and garlic in a large soup pot. Add enough water to cover the chicken. Bring the broth to a boil and then simmer for an hour, to an hour and a half, occasionally skimming off the foam.

2. Remove the chicken from the broth and strain the broth, tossing the veggies. Strain the broth again and set it aside.

FOR THE GARNISH

3. Let the chicken cool, then shred the meat into a separate bowl or container and toss the carcass (or freeze it and use it to make

Tortilla chips Freshly grated cheddar cheese Lime wedges Chopped cilantro Diced red onion

chicken stock later).

4. Heat a few tablespoons of olive oil in large soup pot over mediumhigh heat. Add the onion, tomatoes, peppers and chile. Cook for about 5 minutes, until the vegetables have softened.

5. Pour in the broth and add the lime juice, cumin, cilantro, salt and pepper. Stir the mixture, bring it to a boil and then decrease the heat to medium-low.

6. Add the chicken and about 1/3 cup of tomatillo salsa. Give the soup a nice stir and simmer for about 20 – 30 minutes.

7. To serve, ladle the soup into bowls, top with tortilla chips, cheese, cilantro, red onion and more salsa, to taste. Season with salt and pepper and stir in more lime juice, as desired.

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MARINATED EGGPLANT

ROASTED CARROTS 2 people llllk

(Super Easy)

Albert Hammond Jr. Hard to Live (In The City) s

Serves Difficulty

8-12 carrots 3 tablespoons good olive oil 1 1/4 teaspoons kosher salt 1/2 teaspoons freshly ground black pepper 2 tablespoons flat-leaf Italian parsley

Serves

llllk

Difficulty

(Super Easy)

Elvis Costello & the Attractions Blood & Chocolates

Musical Pairing

INGREDIENTS

2 to 3 people

METHOD 1. Preheat the oven to 400 degrees F.

Musical Pairing

INGREDIENTS 3-4 small Italian eg g plants, cut into 1/4-inch-thick

2. If the carrots are thick, cut them in half lengthwise; if not,

slices

leave whole. Slice the carrots diagonally in 1 1/2-inch-thick

4-5 tablespoons of olive oil

slices. (The carrots will shrink while cooking so make the slices big.)

3. Brush the carrots with olive oil, sprinkle with salt, and pepper.

Transfer to a cookie sheet and roast in the oven for 20 minutes (until you can tell they’re starting to brown and look a bit shriveled).

4. Toss carrots chopped parsley and serve warm.

2 tablespoons of red wine vinegar 1/4 cup of fresh chopped mint or parsley 2 tablespoons of capers

METHOD 1. Preheat your oven’s broiler.

2. Line a baking sheet with foil and place the eggplant slices over the foil. Generously brush the slices with olive oil.

3. Broil the eggplant for about 10 minutes (or until the pieces are slightly browned, but not burned). Use a spatula to fold the pieces into a medium-sized bowl.

4. In a small bowl, combine the vinegar, 3 tablespoons of olive oil, capers, salt and pepper (to taste), and mint or parsley.

5. Pour the mixture over the warm eggplant and toss well. Add more salt and pepper, if needed. Let marinade for about 20 minutes, or overnight and serve at room temperature.

31

FETTUCCINE WITH TURKEY MEATBALLS AND SMOKY SAUCE 2 to 3 people

Serves

llkkk

Difficulty

Motel Beds Tango Boys

Musical Pairing

(Moderate)

INGREDIENTS FOR THE TOMATO SAUCE

METHOD 1. Add about two tablespoons of extra virgin olive oil to a medium pot over medium-high heat. Add the onion and garlic, bay leaf, and

1 small onion, diced 3 garlic cloves, peeled and minced 1 pinch of red pepper flakes 1 teaspoon of smoked, sweet paprika 3 sprigs of thyme 1 bay leaf

translucent).

2. Add the rest of the ingredients and bring the mixture to a boil.

Lower the heat to a simmer and continue cooking for about 30-40 minutes, stirring occasionally. Taste and adjust spices to your liking.

1/3 cup of vegetable broth

3. To make the meatballs: combine all of the ingredients in a bowl

1 tablespoon of fresh basil, roughly chopped

and mix with your hands. Form the mixture into balls roughly the

1 pound of medium-sized tomatoes, quartered 1 tablespoon of tomato paste salt and pepper, to taste extra virgin olive oil FOR THE TURKEY MEATBALLS 1 pound of ground turkey 1/4 teaspoon of cinnamon 1 teaspoon of smoked sweet paprika 1 teaspoon of cumin 1/2 teaspoon of chili powder 1 large egg 1/3 cup of fresh breadcrumbs FOR THE PASTA Fresh or dried fettuccine Parmesan cheese, to serve

32

thyme. Cook for about 5-8 minutes (until the onions are soft and

size of golf balls.

4. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the meatballs, in batches, being careful not to crowd them, and cook for several minutes (until golden brown on one side). Flip to the other side and cook for several more minutes.

Continue flipping the meatballs until they’re browned on all sides and completely cooked through. Lower the heat if they’re browning too quickly.

5. While you’re cooking the meatballs, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions. If you are using homemade, fresh pasta, boil for only a few minutes, until al dente.

6. Drain the pasta and distribute among bowls. Top with a few meatballs and sauce. Serve with Parmesan cheese.

CHICKEN WITH CARAMELIZED ONION & CARDAMOM RICE 4 people lkkkk

(Kind-of Hard) Grizzly Bear Shields

Serves Difficulty Musical Pairing

INGREDIENTS FOR THE CHICKEN AND RICE

METHOD 1. If you are using currants, skip this step. Combine the sugar and water in a small saucepan and heat over medium until the sugar has

3 tablespoons of sugar

dissolved. Remove the saucepan from the heat and add the barberries.

3 tablespoons of water

Allow the barberries to soak while you prepare the rest of the recipe.

2 1/2 tablespoons of barberries (you can sub currants) 4 tablespoons of olive oil 2 onions, thinly sliced 1 whole chicken, quartered, or 2 1/4 pounds of chicken thighs 10 green cardamom pods rounded 1/4 teaspoon of whole cloves 4 cinnamon sticks (or 2 long, broken in half) 1 2/3 cup of basmati rice 2 1/4 cups of boiling water 1 1/2 tablespoons of flat-leaf parsley leaves, finely chopped 1/2 cup of dill, finely chopped

2. Heat 2 tablespoons of olive oil in a sautĂŠ pan. Add the onion and cook for 10-15 minutes, stirring occasionally, until it is golden and caramelized. Transfer onion to a small bowl.

3. Combine the chicken with salt, pepper, 2 tablespoons of olive oil, cardamom pods, cloves and cinnamon. Mix everything together with your hands.

4. Heat a large dutch oven over medium-high. Add the chicken, along with the spices, to the pot and cook for 5 minutes on each side. You want it to get golden, and for the skin to crisp up a bit. Use a pair of tongs to remove the chicken from the pot and set aside.

5. Add the rice, caramelized onion, salt, and pepper to the dutch oven.

Stir until the rice is coated in the oil/leftover chicken fat. Drain the

1/4 cup of cilantro leaves, finely chopped

barberries and add them to the pot. If you are using currents, add

kosher salt and freshly ground black pepper.

them in at this stage. Stir and then re-add the chicken to the pot, tucking it into the rice.

FOR THE YOGURT SAUCE 1/2 cup of Greek yogurt 2 tablespoons of olive oil

6. Add the boiling water, cover, and dial down the heat to low.

Continue cooking, over very low heat, for 30 minutes.

7. After 30 minutes, remove the pan from the heat, take off the lid and place a tea towel over the pot. Replace the lid and let sit for 10 minutes. Meanwhile, use a spoon to stir the olive oil into the yogurt and set aside.

8. Stir in the herbs and use a fork to fluff the rice. Season with more salt and pepper, if desired. Transfer to a serving bowl. Enjoy this dish hot or warm, with a few dollops of yogurt sauce.

33

POACHED HALIBUT with corn salad 2 people lllkk (Easy)

Beirut The Rip Tide s

Serves Difficulty Musical Pairing

INGREDIENTS

METHOD

FOR THE FISH

1. Fill a large saute pan with about two inches of water. Add the

2 6 ounce halibut fillets (skin removed) 4 garlic cloves, peeled and cr ushed 8 sprigs of f lat-leaf parsley 1 teaspoon of salt extra virgin olive oil, sea salt, pepper, and lemon, to ser ve

garlic, parsley and a teaspoon of salt.

2. Bring the poaching liquid to a simmer, cooking for about 5 minutes.

3. Gently place the fish fillets into the poaching liquid, cooking them for about 10 minutes per inch of thickness. Be sure to keep

FOR CORN SALAD 2 cobs of cor n, ker nels cut 1 large heirloom tomato, diced

the poaching liquid to a very light bubble as the fish cooks. The fish will be done when the fish is no longer opaque.

4. Transfer the fillets to plates using a slotted spatula. To serve, driz-

juice from 1 lime

zle with a bit of extra virgin olive oil, season with salt and freshly

olive oil, to taste

ground pepper and a squeeze of lemon juice.

salt and pepper, to taste 1/4 cup of cilantro, finely chopped

FOR CORN SALAD 1. Toss all of the ingredients together in a medium bowl. Let sit for 10-15 minutes before serving alongside the fish.

BALSAMIC STRAWBERRY SHORTCAKES 4 people lkkkk

(Kind-of Hard)

David Bowie Hunky Dor y s

Serves Difficulty Musical Pairing

INGREDIENTS FOR THE SHORTCAKES

METHOD 1. Preheat the oven to 350 degrees F. Make the shortcakes: combine the flour, 1/4 cup of sugar, baking powder and salt in a bowl. Add the

1 1/4 cups of all-pur pose f lour 1/4 cup of sugar 1 tablespoon of large grain sugar (Demerara or Turbinado) 1 teaspoon of baking powder 1 teaspoon of kosher salt 3/4 of a stick of unsalted butter, cut into small cubes 2 large eggs 1/4 cup of heavy whipping cream

butter and cut it into the flour using a pastry cutter until the smallest pieces of the mixture are no larger than a pea.

2. Whisk together one egg and the heavy cream. Add it to the dry mixture and stir the dough with a fork until it just comes together.

3. Transfer the dough to a well-floured surface and press it down with your fingers until it’s about 1 inch thick. Use a 3 inch biscuit cutter to cut out 4 circles. Place them on an ungreased cookie sheet, a few inches apart.

4. Whisk the other egg in a small bowl and brush the tops of the biscuits with it. Sprinkle with the large grain sugar.

FOR THE STRAWBERRIES 1 1/2 pints of strawberries, thinly sliced lengthwise 2 teaspoons of balsamic vinegar 2 teaspoons of freshly grated lemon zest 3 tablespoons of sugar For the whipped cream: 3/4 cup of heavy whipping cream 1 tablespoon of sugar 1 teaspoon of vanilla extract

5. Bake the biscuits for about 30 – 45 minutes (until the tops are golden). Remove from the oven and cool until they are warm (you can make them ahead of time and rewarm them in a 300 degree F oven).

6. While the biscuits are baking, combine the strawberries with the vinegar, sugar and lemon zest, and allow them to sit on the counter for 20-30 minutes.

7. Make the whipped cream: pour the cream into a large bowl, add the sugar and vanilla extract. Use a hand blender with a whisk attachment to whisk on high speed for a minute or two until the cream holds soft peaks.

8. To assemble the shortcakes, slice the biscuits in half, then evenly divide the strawberries between the four bottom halves of the biscuits. Next, drop a generous dollop of whipped cream over the berries, and place the biscuit halves on top. Serve with additional whipped cream and macerated strawberries on the side (and a glass of port, if you wish).

37

FIG, MINT AND HONEY GALETTE 4 to 6 people

Serves

lkkkk

Difficulty

Jor ge Ben Força Bruta s

Musical Pairing

(Kind-of Hard)

INGREDIENTS FOR THE DOUGH 1 cup of f lour 1 stick of butter + 1 tablespoon, cold and diced 1 teaspoon of apple cider vinegar

METHOD 1. Make the crust: combine the flour, salt and sugar in the bowl of a stand mixer fitted with a beater attachment. Mix briefly. Next, add the butter and egg and mix until thoroughly combined. Wrap the dough in plastic wrap and place in the refrigerator for 1-2 hours.

1 egg

2. Preheat the oven to 350 degrees F. Roll out the dough on a well

1 teaspoon of sugar

floured surface until it is about 1/2 an inch thick. Roll out from the

1/2 teaspoon of kosher salt

center to form a circle. Flour the surface and your rolling pin if the dough sticks. Carefully transfer it to a lined baking sheet.

FOR THE FILLING 1 pint of fresh figs, sliced 1 sprig of chocolate mint 1 tablespoon of honey 1 tablespoon of turbinado sugar 1 tablespoon of sugar

3. Arrange the fig slices over the dough in concentric circles, leaving about a 2 inch border. Next, sprinkle the sugar evenly over the figs and drizzle them with honey. Scatter a few mint leaves on top.

4. Carefully fold over the edges of the dough, pinching them and closing any holes with extra dough. Keep moving in a circle until you’ve created a pouch with the dough. Brush the edges with water and sprinkle with turbinado sugar.

5. Bake the galette for approximately 50 minutes (start watching after about 35) until the dough is golden brown. Let the galette rest for about 15-30 minutes before slicing it (I like to use a pizza slicer).

38

CHOCOLATE-APRICOT CLAFOUTIS CAKES WITH HONEY DRIZZLE 2 to 6 people (makes 6 mini cakes) lllkk (Easy)

Lemonade Diver s

Serves Difficulty Musical Pairing

INGREDIENTS 4 tablespoons of all-pur pose f lour 2 tablespoons of cocoa powder 4 tablespoons of sugar 2 large eggs 1/3 cup of finely chopped chocolate (a few bigger chunks is ok) 1 tablespoon of unsalted butter, melted and slightly cooled, plus more for the pan 1/2 cup of yogur t 1 teaspoon of real vanilla extract 3 ripe apricots, halved, pits and stems removed

METHOD 1. Preheat your oven to 350 degrees F and generously butter six molds inside a 12-cup muffin tin. You can also line the muffin cups with paper liners.

2. Whisk the flour, cocoa powder and sugar in a medium bowl, until combined.

3. In a small bowl, whisk the eggs, vanilla extract, cooled, melted butter, and yogurt. Stir the wet mixture into the dry ingredients until a smooth batter forms, then stir in the chopped chocolate.

4. Divide the batter between the 6 muffin cups, filling them almost to the very top (leave about 1/4 inch of space). Place one apricot half, round side down, on top of each of the batter-filled muffin cups (the fruit will sink slightly into the batter).

5. Bake for about 25 minutes (until puffed and set). Once slightly cooled to the touch, run a knife along the edges of each mini cake, and carefully prod it out of its hole (be very gentle, and make sure you unhinge the cakes on all sides before pulling them out). If you used cupcake liners, you won’t need to do this. Drizzle each mini cake with honey, and serve either warm, or at room temperature.

41

INTERVIEW Chris Chu Of The Morning Benders

MMAKAN: I understand you’ve been living in Portland recently

Is the new album finished yet? Does it have a working

working on LP3 for the Morning Benders. Before that, you

title? No. But I am already super proud of it. It’s the best thing

spent time living in New York City and San Francisco. All

we’ve made.

three of those cities are considered foodie heaven. What are

Can you name any of the songs that will be on it?

some of your favorite restaurants in those cities? I am actually

Don’t want to disappoint anyone, so no promises yet.

in LA now, another amazing food city! But anyway,too many

I’ve noticed from your recent tweets that you’ve been

good places to list. Here are 3 off the top of my head. Dove

listening to a pretty diverse array of artists recently (Britney

Vivi (Very special cornmeal curst pizza in Portland), Taste

Spears, Cass McCombs, The-Dream, etc); have you been

Good (Malaysian in Elmhurst, NY), Yamo (Burmese in SF)

influenced by any of the albums you’ve been listening to?

When you are cooking, do you have any albums that you like

Definitely. We always listen to a lot of different kinds of music,

to listen to in the kitchen? Right now I’ve been listening to a

but this album is definitely more influenced by Pop and R&B

lot of Frank Ocean and K Michelle.

than anything else we have done.

What is the most memorable meal you’ve ever had? This is

How will the new album be different from Big Echo? Kind of

kind of impossible. Probably this Kaiseki meal I had at a place

hard to say, but one thing I’ve been thinking about is how,

down a random alley in Tokyo I can’t remember the name of.

when we made Big Echo, we made it to be a “grower.” The

In terms of the food, what are the best and worst parts of

way it was arranged, the way the songs were written, it had

being on tour? The best: getting to try new foods, or more

a lot of subtleties and nuances that we hoped would reveal

specifically, experiencing different regions’ different takes on

themselves after multiple listens. We were really excited by

certain dishes. The worst: always having a time constraint.

that idea at the time. Lately I’ve been interested in things that

Is there are any food that you just won’t eat? Nope

are more immediate. Music that gets its point across quickly

Do you have a favorite celebrity chef (i.e. a contestant from

and clearly. That’s how the new album will be different.

Top Chef, Bobby Flay, Thomas Keller, etc.)? I like Alice Waters

What type of recipe do you think the album would pair with? The new album? Something spicy, maybe Korean?

L

istening to a record by The Morning Benders is kinda like sitting down at the dinner table to enjoy a good home-cooked meal. Their latest record, Big Echo, for example, is warming, comforting, engaging and completely satisfying, thereby stirring the same emotions brought on by a good meal and beyond that, they’ve also proven to be some of the nicest guys in music. You can follow front man Christopher Chu on Twitter where he regularly shares his thoughts on food, music and life with his Twitter followers and unlike many other musicians, he regularly engages with those followers directly. The band is currently hard at work in L.A. working on the follow-up to Big Echo. Nonetheless, Chris was kind enough to sit down and answer some questions for MMAKAN about dining out in restaurants from Tokyo to New York, jamming out to music in the kitchen and the progress of their new album.

42

2. Is there one album that has dominated the stereo in the tour van?

Micah: Today we listened to different soundtracks. It was almost like a game where we played Last of the Mohicans, Back to the Future, Indiana Jones. There was some Bone Thugs & Harmony, we did a little M.C. Hammer: Have You Seen Her. Trevor: Not really an album, but a mix and mash.

3. What is your favorite music discovery of 2013?

Micah: I think I’m always rediscovering Arthur Russell’s recordings. I’m just amazed of everywhere he has been in his songs.

Andrea: It is hard to pick just one. I’ll be specific in a way you didn’t ask for. The first discovery of a band from a live show, that I didn’t know, that really blew me away was this band called Future Islands. I had definitely never heard of. They really blew me away live.

5 Questions

4. What is one food or beverage you can’t live without?

W ith Breathe Owl Breathe

two dinosaur kale, and number three would have to be fair

I

Micah: There is this sandwich that I really enjoy making. You

Andrea: Number one would be sweet potatoes, and number trade, organic dark chocolate.

caught up with Micah, Andrea and Trevor from Ann Arbor, Michigan’s Breathe Owl Breathe.

toast the bread and you put peanut butter and bread and

Their live show is upbeat and whimsical. In fact, I’d venture as far as to say I’d never seen a

butter pickles and a little bit of hot sauce and you serve it

band appear to have so much fun on stage ( The Decemberists probably come in a close 2nd

with a side of rice. It’s just a really good gourmet. There will

though). Whether Micah was performing barrel rolls, play acting as if he were swimming, or

become a time in your life when you’ll be like: “I’m going to

creating giraffe hand puppets to accompany a song’s lyrics; it was often enough to elicit

try the peanut butter and pickles sandwich, and you are either

u n c o n trollable giggling and knowing, amused smiles from Andrea and Trevor. Thankfully, although the trio know how to have a good time, they also never missed a note even when Andrea unleashed operatic vocals in the midst of “Parrots In The Tropical Trees.”

ready for it or you are not.”

5. Any resolutions for 2012?

Trevor: Putting things out there that are on my mind, when they happen, rather than later, including inspirations. It pretty

44

1. What is the tastiest treat you’ve had on the last tour or

who live way in the woods. They are amazing. They have these

back home?

amazing permaculture gardens that put up a huge amount

Trevor: We like to get Indian food, it is our weakness. It makes

of the food that they eat year round. His Uncle Ray makes this

us feel like we are at home. That’s because back home in

amazing hot sauce called Ray’s Polish Fire that we’re addicted

Ann Arbor, Michigan there is a really good Indian restaurant

to and put on almost everything. Ray made this amazing chili.

called Raja Rani. It is like the best Indian buffet and it is close to

Usually I don’t like chili, but it has wild turkey from up there

home. So it isn’t really on tour.

and all of this kale, it was kale heavy, and I’m obsessed with

Andrea: I love Indian food a lot. On the last tour we did about

kale. It also had tomatoes that they had grown and beans.

two and a half weeks only in Michigan. So we toured the

That was my favorite treat from our last tour. It was a really

Upper Peninsula and stayed with Micah’s Aunt and Uncle

special treat.

much applies to anything in the world.

Andrea: My resolution is to be more active. To go for more hikes and runs and walks and swims.

45

DIRECTORY

CHOO CHOO’S

Good Food with Good Music

Level 2, 252 Swanston St Walk

r

Restaurant

Melbourne

J 03 9639 8770

Opening hours

4

M - Th 5pm to 3am F - Sa 5pm to 5am 5pm to 3am Su Prices $ $$$$

www.choochoos.com.au

DING DONG LOUNGE

c

Bar

Level 1, 18 Market Lane Melbourne

Opening hours

1

M T W T FS S 4pm to 4am

Toff In Town head chef Karen Batson introduces Choo Choo’s, a reinvigorated, deformalised menu for the Toff’s intimate Carriage Room.

Perfect for late night sharing, Batson’s Thai-inspired menu brings the

Prices $ $$$$

Toff into harmony with her other offerings at renowned gastro-bar

J 03 9662 1020

Cookie and its cheeky cousin Colonel Tan’s at Revolver Upstairs. It may

www.dingdonglounge.com.au

be an after work drink to have with your chicken & salted duck egg dumplings or you may prefer to graze your way through the evening.

With the success of Cherry comes The Ding Dong Lounge, the sister bar to New York City’s very own of the same name. The Ding Dong Lounge is filling the void in Melbourne’s rock’n’roll scene, sure we got the venues and plenty of bands that want the limelight, but now

THE ESPY

c

r

Bar & Restaurant

11 The Esplanade St. Kilda

Opening hours

comes a mid-sized venue that can be your after work drinking hole or

CHERRY BAR

a place to see some of the scene’s best local and international bands.

c

Bar

103 Flinders Lane

2

Melbourne

MTWTFSS 12pm to 3am

J 03 9877 4052 www.cher r ybar.com.au

Prices $$ $$$

J 03 9534 0211

Opening hours 5pm M Tu - W 6pm Th - Sa 5pm 2pm Su

to to to to

5

3am 3am 5am 3am

Prices $ $$$$

Hang out with touring rock stars who come in for quiet beers at

www.espy.com.au

Cherry Bar on Australia’s most iconic laneway - ACDC Lane. You won’t find it in some outer suburb; ACDC Lane is in the middle of the city,

For over 100 years the Esplanade Hotel has been Melbourne’s

right next to the financial district. It’s the most authentic rock pub in

premier live music venue. Since the early days of string performances

town. On other nights you might find a touring Jon Bon Jovi or even

in the late 1800s the Espys hallowed stages have been graced by the

Bruce Springsteen. The owner, Bill Walsh, was a rock star once himself.

finest performers from around Australia and the world. Truly a physical landmark in St Kilda, and a cultural icon to Australia, the Espy continues this long standing tradition of live music, on an average week the pub plays host to over 50 bands across 3 stages 7 days a week and a lot of it free.

MISS LIBERTINE

c

r

Bar & Restaurant

34 Franklin St. Melbourne

J 03 9663 6855 www.misslibertine.com.au

Opening hours M -W Th F Sa Su

10am 10am 10am 12pm 12pm

to to to to to

3

12am 1am 5am 5am 12am

Prices $ $$$$

YELLOW BIRD

cc

Bar & Cafe

122 Chapel St Windsor

Opening hours

6

M T W T FS S 8am to 12am Prices $$ $$$

J 03 9533 8983 www.yellowbird.com.au

A Something For Kate fan? Or just a fan of a cafe that serves a mean Miss Libertine, surrounded by universities and shopping strips operates as a music venue hosting a range of emerging and established artists from varied backgrounds, with one underlying theme, providing the most innovative and quality music and artistry. The venue boasts ‘the best sound in Melbourne’, a total capacity of five hundred,

46

all-day fry-up breakfast and isn’t afraid to play loud rock ‘n roll music?

Something For Kate drummer Clint Hyndman hung up his drum sticks and now runs Yellow Bird on trendy Chapel Street, he says they’re the only place playing rock music on a dance music street, and if you ask

three bars throughout two levels, a fully equipped recording studio

him to turn it down you won’t like his response. Often from 8am till

and independent art gallery. On top of this, Miss Libertine is one of

1am he’ll serve breakfast because rock ‘n rollers don’t live on normal

Melbourne’s hottest eateries during the day.

meal times.

47

MAP

i 1

Figuring out where it is

DING DONG LOUNGE

Level 1, 18 Market Lane, Melbourne 2

THE ESPY

11 The Esplanade, St. Kilda 3

MISS LIBERTINE

34 Franklin St, Melbourne 4

CHOO CHOO’S

Level 2, 252 Swanston St Walk, Melbourne 5

ULTIMATE KITCHEN MUST HAVES

CHERRY BAR

103 Flinders Lane, Melbourne 6

YELLOW BIRD

122 Chapel St, Windsor

A FEW PRODUCTS WE FOUND FOR YOU GUYS! FROM KITCHEN GADGETS TO UTENSILS, YOU CAN NEVER GET ENOUGH THINGS FOR YOUR KITCHEN.

3

1 4 5

MAP of

MELBOURNE CITY 6 2

48

To St. Kilda & High Street

PRODUCTS For You and Your Kitchen

10 7

FRUIT ILLUSTRATION ART PRINT

MOBILE FOODIE SURVIVAL KIT $26

www.uncommongoods.com

$40

www.etsy.com 1

DIP-DYE NAPKIN SET

4

FYRKAT CHARCOAL GRILL $82.80

www.bodum.com

$20

www.westelm.com

8

NESPRESSO PIXIE ESPRESSO MAKER $229.95

www.williams-sonoma.com 2

FIRE KING JUICER 8.5”

5

$16.95

BEATER WHISK $17.50

www.normann-copenhagen.com

50

ART & COOK SOAK/STRAIN WASHING BOWL

$25.74

SCHMIDT BROTHER STEEL CUTLERY SET

www.amazon.com

$249

www.fishseddy.com

3

11

www.westelm.com

6

OTTO 6 - PIECE PLACE SETTING $148

www.tableartonline.com

9

SAKUTEIKI SALAD/PUNCH SET $490

www.shop.esque-studio.com

12

PORCELAIN TASTING DISH SET

$48

www.leifshop.com

51

SOCIAL FOODIE

@alice_gao

@chiestylee

We just want to jump right into this professional photographer’s lovely, well-lit life.

BA Art Director, Elizabeth Spiridakis alerted us to t h e d r e a m y, e t h e r e a l p h o t o s o f t h i s J a p a n e s e I n s tagrammer.

@citygrit Sarah Simmons, owner of culinary salon City Grit in New York City, is an early adoption ‘grammer and clearly has command of the depth-of-field affect.

@foodrepublic Sometimes food porn-y and sometimes not, Food Republic’s instagram feed is always full of edible adventures.

A SECTION WHERE YOU CAN FIND THE BEST “FOODIEINSTAGRAMMERS, TWITTERS AND SO ON. A PLACE WHERE YOU CAN BE INSPIRED OR EVEN RELEASE YOUR INNER FOODIE.

@foodzie This monthly tasting club always chooses the perfect filter for each photo. We’re seriously dying over that pie.

@piarieu This Instagrammer is always cooking amazing French meals, perfectly plated in stunning d i s h ware.

@marte_marie_forsberg This food stylist/photographer’s stunning photos have a soft, rustic feel.

@nicolefranzen Another one of our talented web photographers, Nicole Franzen has eye for great shots from New York City’s restaurant and bars.

53

BREAKFAST PLAYLIST

S

ince this is a breakfast issue, we

remained intriguing so that it didn’t lull

approached this with a few rules in

you back to sleep. Finally, we wanted

mind. First, we wanted the mix to open

to keep the pacing so that it grew more

softly. After all, if you’re just sitting down

melodically upbeat as it progressed.

bleary-eyed and with your first cup of

Ideally, by the time you reach TRAILS

coffee for the morning, you’ll want to

AND WAYS, you’ll be feel pleasantly

begin with some gentle tunes. Second,

energized and ready to start your day.

we wanted to make sure it nonetheless

So we hope you enjoy this playlist!

01. Rhye – Open 02. Joao Gilberto – Aguas de Marco

food playlist

03. Lucas Santtana – Cira Regina e Nana 04. Sonny and the Sunsets – She Plays Yo-Yo W ith My Mind 05. Seamonster – Vincent’s Chair 06. Grizzly Bear – Gun-shy 07. Levek – Muhammed Ali and Me

A PLAYLIST TO WAKE YOU UP AND MAKE YOU EAT YOUR BREAKFAST! SOMETHING TO LIVEN UP YOUR MOOD FOR THE DAY, SO THAT YOU’LL ALWAYS GET UP THE RIGHT SIDE OF THE BED.

08. Cass McCombs – Love Thine Enemy 09. The National – You’ve Done It Again, Vir ginia 10. Sufjan Stevens – Futile Devices (Shigeto Remix) 11. Beach House – Lazuli 12. Francoise Hardy - Quel mal y a-t-il à ça (Patsy Cline Cover) 13. A.C. Newman – Encyclopedia of Classic Takedowns 14. Blu – Amensia (Rewind) 15. Keep Shelly in Athens - Fokionos Negri Street 16. Feist – Inside Out (Bee Gees Cover) 17. TRAILS AND WAYS – Miracle (Ghost Beach Cover)

55

FOOD IS MUSIC to the

BODY MUSIC IS FOOD to the

HEART Gregor y David Roberts

M M A K A N I S A M A G A Z I N E T H AT F O C U S E S O N Y O U, Y O U R S T O M ACH AND YOUR KITCHEN. THE MMAKAN TEAM COMES FROM ALL OVER THE WORLD GIVING DIFFERENT PERCPECTIVE FOR THIS MAGAZINE. WE INCORPORATE MUSIC TO OUR MAGAZINE B E C A U S E F O O D A N D M U S I C I S A L W AY S P A I R E D T O G E T H E R B E CAUSE IT GIVES YOU BETTER AMBIENCE. WE HOPE YOU E N JOYED IT, WE’LL SEE YOU IN THE NEXT ISSUE!