FLAVOUR Food Magazine Example Spreads

Flavour AU ST R A L I A N F O O D M AGA Z I N E

the benefits of

JUNE 2013 ISSUE 24

blueberries!

E njoy som e s upe r b errie s wi t h thes e tasty recipes!

MARKET MAYHEM The ul ti m ate gui d e to gett i n g t h e greatest m arket di sco unts .

Snack

ATTACK Perfec t t reats fo r t h e k i ds l u n ch b ox .

ISSUE 24 $4.95

SIMPLY GOURMET

WINE & DINE

Delicious resturaunt quality meals on your dining room table.

Find the perfect bottle to go with your perfect meal!

47

81

39 ON THE COVER 39 The Benefits of Blueberries

Incorporate some super

berries into your meals with

these tasty recipes!

58 Simply Gourmet Enjoy

resturant quality on your

dining room table.

81 Wine & Dine Find the

perfect bottle to go with

your perfect meal!

95 Market Mayhem The

ultimate guide to getting the

greatest discounts.

111 Snack Attack Perfect treats

for the kids lunch box.

FANTASTIC FOOD 27 Easy Peasy Quick and simple

recipes for every meal.

32 Delicious Desserts Get ready

to sweeten your tastebuds.

47 BBQ Easy recipes for the best

home grill bbq.

72 Simple Soup Healthy comfort

food for those cold nights.

125 Pasta Primavera A delicious

pasta dish that everyone in

the family will enjoy.

58

138 REVIEWS 138 The Bar at Claude’s This iconic restaurant has been reinvented to suit modern diners and budgets.

142 Cornersmith This gregarious cafe truly walks the sustainable and local talk. It’s an absolute joy.

USUALS 2

Editor’s Letter

4 Mailbox 15 On the Menu Food News 70 Food Styling We show you

creative ways to decorate your

kitchen table.

72 32

81

148 Cooking Notes 150 Stocklists

THE BENEFITS OF

BLUEBERRIES Now even more great reasons to enjoy blueberries! This little fruit softens dry skin, boosts your brain, and may even prevent cancer. Here are some great recipes to try with these super berries!

Blueberries are popular around the world not only for their good tastes but also because they provide numerous health benefits for people. In fact, a recent study has suggested that blueberry is one of the most vital fruit for those who want to maintain their health at the highest level.

The base for all of the blueberries health benefits are in fact that they are extremely rich in Antioxidants. Antioxidants are very important to our body because they help support overall health and immune system.

BLUEBERRY AND VANILLA PANCAKES Give light and fluffy pancakes a delicious twist with vanilla and fresh blueberries.

MAKES: 12 pancakes PREPERATION: 5 mins COOKING: 15 mins 1 1/2 cup 1 2 tsp 2 cup

1/4 tsp 1/3 cup 25g 1 tsp 1 1/2 cup

milk egg extract White Wings self-raising flour bicarbonate of soda caster sugar butter, melted vanilla extract, extra fresh or frozen blueberries

STEP 1 Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in sugar.

STEP 2 Make a well in centre. Add milk mixture. Whisk until just combined. Stir in extra vanilla and blueberries.

STEP 3 Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through.

Transfer to a plate. Cover loosely with foil to keep warm.

STEP 4 Repeat with remaining mixture, brushing pan with butter between batches. Serve with blueberries and icing sugar.

BLUEBERRY LEMON TARTELETTES Make a batch of these blueberry tartelettes for afternoon tea or a simple after-dinner treat.

MAKES: 8 individual tartelettes PREPERATION: 15 mins COOKING: 15 mins 300g graham crackers (or

sweet digestive biscuits) 2 tbsp brown sugar 1/2 tsp ground cinnamon 1/2 tsp salt 1/2 cup unsalted butter, melted 2 cups Greek-style yogurt 2 tbsp granulated sugar 1 tsp finely grated lemon zest 2 cups blueberries

Lemon zest for garnish STEP 1 Heat oven to 350 F. (180 C.) STEP 2 Combine the graham crackers, sugar, cinnamon and salt in the bowl of a food processor.

Process until crumbly.

Add butter and pulse until the crust is

blended and beginning to stick.

Divide the crumbs between 8 holders and then press the crumbs evenly over the bottoms and up the sides.

STEP 3 Transfer to a baking sheet. Bake in oven until crust begins to turn golden brown, 10 to 12 minutes. Remove and cool completely on a rack.

STEP 4 While the crust is cooling, whisk the yogurt, sugar and lemon zest in a bowl. Pour the yogurt into the cooled crust, smoothing the top. Dot the yogurt with blueberries.

Garnish with lemon zest. Refrigerate until serving, up to 4 hours.

BLUEBERRY CRUMBLE MUFFINS For a sweet baked treat look no further than these crumble-topped blueberry muffins.

MAKES: 12 PREPERATION: 20 mins COOKING: 25 mins 375g 155g 150g 80ml 2 220g

self-raising flour brown sugar butter, melted milk eggs, lightly whisked frozen blueberries, thawed vanilla custard, to serve

CRUMBLE TOPPING 115g plain flour 90g chilled butter, chopped 100g brown sugar 50g flaked almonds STEP1 Preheat oven to 180°C. Brush twelve 150ml-capacity Texas

muffin pans with melted butter to lightly grease.

STEP2 To make the crumble topping, place the flour in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar and almonds.

STEP3 Place the flour and sugar in a large bowl. Add the butter, milk and egg, and stir until well combined.

STEP4 Spoon the mixture evenly among the prepared pans. Divide the blueberries evenly among the pans. Sprinkle over the crumble mixture. Bake in oven for 20-25 minutes or until a skewer inserted into the centres comes out clean.

Set aside in the pans for 15 minutes to cool slightly.

STEP5 Warm the custard following packet directions. Remove the muffins from the pans and divide among serving plates. Drizzle over the custard to serve.

BLUEBERRY VANILLA YOGURT POPSICLES These popsicles are the perfect icy cold summery treat to help beat the summer heat!

MAKES: 10 PREPERATION: 10 mins 3 1/2 cups low fat vanilla yogurt 2 cups blueberries 1 tbsp honey STEP 1 In a small bowl, stir honey and blueberries together. Set aside.

STEP 2 In a blender combine blueberries and 2 cups yogurt, blend until a smooth consistency is achieved STEP 3 Fill popsicle molds with 1½ cups yogurt. Layer blueberry mixture on top.

STEP 4 Freeze 4-24 hours, until popsicles are frozen through. Eat!

SIMPLYGOURMET It’s not that hard to create simple gourmet recipes at home. Try some of these out for yourself and enjoy resturaunt quality on your dining room table.

SIMPLYGOURMET

Chargrilled steak with asparagus and grilled onion

Tomato, bocconcini and basil bruschetta

SIMPLYGOURMET

TOMATO, BOCCONCINI AND BASIL BRUSCHETTA

CHARGRILLED STEAK WITH ASPARAGUS AND GRILLED ONION

STEP 2 Add the onion to the

SERVES: 4

SERVES: 4

STEP 3 Peel the skin off the onion

8 slices sourdough bread 2 garlic cloves 1/3 cup extra-virgin olive oil 4 roma tomatoes, sliced 5 bocconcini cheese, torn 1/4 cup small basil leaves Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 teaspoon oil.

1

1

4

1 tbs 2

60g

STEP 2 Top with tomato,

STEP 1

STEP 1

bocconcini and basil. Season with salt and pepper. Drizzle each with 1 teaspoon of oil and serve.

bunch asparagus, ends trimmed large red capsicum, deseeded, cut into pieces (about 100g each) rump point end steaks extra virgin olive oil shallots, thinly diagonally sliced Freshly ground pepper mixed salad leaves

Heat a barbecue or chargrill pan on a medium-high heat. Brush the asparagus and steaks with 2 tsp of the oil.

barbecue and cook for 4-5 minutes until the skin is slightly charred.

Remove. Transfer to a bowl and cover. Add the asparagus to the barbecue and cook for 1-2 minutes, until just tender. Set aside for 5 minutes to cool. and cut the flesh into thin strips.

Diagonally slice the asparagus into 3cm lengths. Place in a bowl with the onion shallots and remaining oil. Season with the pepper. Set aside.

STEP 4 Add the steaks to the

barbecue and cook for 2-3 minutes each side, for medium. Transfer to a plate, set aside for 5 minutes to rest.

STEP 5

Divide the salad leaves and onion mixture among serving plates. Top with the steak. Serve with the bread if desired.

CHICKEN, PANCETTA AND BROCCOLINI SALAD SERVES: 4 1 tbs olive oil 3 (about 600g) single

chicken breast fillets 12 (about 150g) thin slices pancetta 2 bunches broccolini, halved 200g marinated mushrooms 45g shaved pecorino 2 tbs toasted pine nuts 2 tbs Caeser dressing

STEP 1 Heat the oil in a large frying pan over medium heat. Add the chicken and cook for 3-5 minutes on each side or until cooked

Chicken, pancetta and broccolini salad

through. Transfer to a plate and cover with foil to keep warm.

STEP 2 Add the pancetta to the pan

and cook for 2 minutes or until crisp. Transfer to a plate lined with paper towel.

STEP 3 Meanwhile, cook the

broccolini in a saucepan of salted boiling water for 1 minute or until bright green and tender crisp.

Refresh under cold water. Drain.

STEP 4 Cut the chicken across the grain into 1cm-thick slices. Break the pancetta into large pieces.

Combine the chicken, pancetta, broccolini, mushrooms, pecorino and pine nuts in a large bowl.

STEP 5 Drizzle over the dressing and gently toss until just combined. Transfer to a serving platter and season with pepper.

Serve immediately.

RESTAURANT REVIEW

The Bar At Claude’s This iconic restaurant has been reinvented to suit modern diners and budgets.

Simon Thomsen reports.

People are creatures of habit. We like the sediment of familiarity. You can only be shocked by the new only so many times before fatigue sets in.

The challenge for Chui Lee Luk, chef, owner and the custodian of a 36-yearold tradition called Claude's, is to create her own tradition, rather than labouring under the weight of her predecessors.

It's seven years since the Singapore-born former lawyer took the reins from her mentor, Tim Pak Poy. The slow revolution Chui began, turning the food away from France to better reflect her MalaysianChinese heritage, reached a climax in July when she literally turned Claude's upside down, sending fine dining upstairs and building a casual bar and dining area downstairs where the high church of Sydney cuisine once stood behind locked door and you had to buzz to be let in.

Now it's back to the future, returning Claude's to the neighbourhood bistro intent of its founder, Claude Corne. Now all are welcome, yet the legacy remains, too, in the vibrant 30-seat first-floor dining room where, in a nod to continuity, Limoges porcelain bearing Napoleon's crest still hangs on the walls, and the five or eight-course tasting menus ($115

or $140), elegantly matched with one of Sydney's most intelligent wine lists, continue as Claude's hallmark.

Address: 10 Oxford St, Woollahra; Phone (02) 9331 2325 Food: Contemporary

Chui enlisted Melbourne designer Pascale Gomes- McNabb to create drama with a jagged use of colour and her trademark lighting, which is both practical and sculptural.

Drink: Licensed Hours: Bar, Tues-Sat 6-11pm; Sat-Sun 12-3pm; Degustation dinner, Wed-Sat 6.309.30pm Price guide: Entrees

So what of the bar food? It's a mix of

$22-$25; Mains $33-

history and the proprietor's predilections,

$38; Desserts $6-$15

CHUI LEE LUK’S RADICAL REVAMP OF AN EASTERN SUBURBS INSTITUTION AFTER SEVEN YEARS AT THE HELM MAKES IT MORE CASUALLY ACCESSIBLE WITHOUT SURRENDERING THE TRADITIONS THAT MADE CLAUDE’S GREAT. THE NEW BAR DINING DESERVES TO BE A HIT. a kind of Claude's lite that's undeniably

restaurant Pearls, which put America on

Chui – thoughtful, provocative, agile,

to this Cantonese staple, equally loved

wry and luscious, such as the "pig face"

here. Chui's deep-fried take is schnitzel

sandwich, $12 for two, a small, house-

meets sweet and sour, with pickled

made, brioche-like bun filled with hammy,

daikon cubes offset by an exquisite dollop

slow-cooked pig's cheek and a sherry and

of lemon marmalade.

ginger-scented black fungus relish. It's the Coco Chanel of bar food in a world of

Delightful Louise Tamayo runs a swift and

dude-style brashness.

upbeat floor. The wine list is global with 13 by-the-glass options.

It wouldn't be Claude's without a twicebaked gruyere cheese souffle, $22, and

Among just a few mains, the wintry lamb

this creamy, nutty, chewy, nutmeg-

belly, $33, slow-cooked for a day, is like

scented version is the benchmark all

an elegant Asian stew with Jerusalem

others aspire to. Pearl's lemon chicken,

artichoke and stirfried turnip in a "fish

$24, references the 1960s New York

fragrant" sauce, a take on yuxiang, the

Sichuan-style flavouring of soy, ginger and chilli, which is both pungent and refined.

A confit of ocean trout, $32, also has mixed heritage, taking on an Asian flavour with palm hearts and a light broth of salty, apple-flavoured dashi.

Chui's head chef, Ben Sears, has a tea obsession and it's beautifully expressed in the $6 "ice of the day" – in this instance, earl grey ice cream on jelly and crumble.

The new Claude's bar will take getting used to. It's hard to break old habits. Yet this food will lure me back. And hey, a tradition has to start somewhere.

Food: 16/20 Staff: 9/10 Drink: 4/5 X-factor: 4/5 Value: 8/10 TOTAL: 41/50