Townsville Food Magazine Issue 11 - Summer

ISSUE 11 • SUMMER • DEC | JAN | FEB 2016/17

How it’s

DONE McManus Group Ribs and Rumps | The Coffee Club

DECEMBER 26 - FEBRUARY 5

We all know that Aussies love our sport!

Whether it be going to the footy, being proud parents and watching our kids on their sports days, or kicking back with a cold drink in front of the tennis or cricket - Australians love it all!

So join with us as we celebrate our SUMMER OF SPORT!

BOXING DAY ONE DAY ONLY...

Make a purchase of $20 or more at CastleTown on BOXING DAY for your chance to receive your entry to win...

A TRIP FOR TWO TO THE AUSTRALIAN OPEN TENNIS OR

A TRIP TO BRISBANE TO THE BIG BASH CRICKET It’s your choice!! Both trips include airfares and accommodation and other bonuses. We will give away the remaining trip during our SUMMER OF SPORT in January. Simply bring your completed entry to the CastleTown SUMMER OF SPORTS desk located in front of Big W to deposit your entry.

Terms and conditions apply - see our website for full details.

SUMMER OF SPORT

SUMMER LITE RHUBARB BERRY CHEESECAKE DESSERT

NUTRITION Check out our super Summer holiday recipes...

All ingredients available at Woolworths Supermarket in the Kings Rd Market in CastleTown.

SUPERSONIC SUMMER SMOOTHIE Blend together a banana, strawberries, blueberries, a teaspoon of honey and one of cinnamon with skim milk or water. It’s delicious - and full of energy-inducing goodness and antioxidants!

SUPER ENERGY APPLE OATS Chop an apple, add honey and cinnamon to taste, then boil in half a cup of water till soft.

Make one serve of instant oats, drop the apple on top with a little skim milk, and you’ll be saying “yummm!”

Toss two cups of rhubarb into a saucepan with two sachets of raspberry jelly and one and a half cups of hot water. Boil until rhubarb is soft. Beat two packs of light cream cheese and gradually add the rhubarb mixture, beating it in. Pour into individual serving dishes and chill. Serve topped with berries and grated white chocolate, and you’ll feel like you’ve died and gone to heaven!

No guilt!

SUMMER OF SPORT

NET A PRIZE

january 11 - 14 11am - 1pm daily Join the Magnetic North Netball Association and compete in their Best-of-Ten basket shooting competition in the Target Forecourt of CastleTown.

Heaps of prizes for different ages, parents and teams!

SUMMER OF SPORT

BACK TO SCHOOL EVENT january 18 - 21

Head into the Target Forecourt at CastleTown for the most amazing Back-To-School sales event. Make a purchase from any of the participating retailers and receive a SUMMER OF SPORT handball for the kids!

from the editor

Townsville Food Magazine has been named

Winner

B E S T A D V E R T I S I N G F E AT U R E I N P R I N T and

Finalist

B E S T N O N - D A I LY P U B L I C A T I O N at the 2015-16 Queensland Multimedia Awards.

These annual awards recognise the creme de le creme of regional media across Queensland and we are ecstatic to have been recognised.

The entire team at TFM would like to take this opportunity to thank every single one of our readers and clients for all of the support that has made these achievements possible.

We would also like to congratulate our partners Pink Noise Creative Design on their achievements over the past 12 months: WINNER Best Website Over $5,000 Best Retail Logo

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FINALIST Best Corporate Identity Best Service Logo Best Poster Best Design for Print Over 8 Pages Best Brochure

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SUMMERBRIGHTLAGER.COM.AU

DIVE INTO

SUMMER

LION0148/SB/BONDI

cover star We want to create career paths for people. Making good coffee is an art and skill and how hard hospitality people work needs to be recognised.

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b fu f ook nc es y ti ti ou on ve r no w !

from the editor

Townsville s favourite rib and steak house Open from 11:30am for lunch & dinner 7 days a week

07 4721 6088 Palmer Street, South Townsville www.ribsandrumps.com.au

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Townsville’s

A W A R D W I N N I N G R E S T A U R A N T, P R I V A T E DINING ROOM AND FIRST FLOOR FUNCTION ROOM OVERLOOKING THE CBD AND RIVER.

W E A R E PA S S I O N AT E I N S H O W C A S I N G M O D E R N S E A S O N A L LY INSPIRED MENUS WHILE PROVIDING A HIGH LEVEL OF PERSONAL AND PROFESSIONAL SERVICE.

Restaurant

Luxe Room

Loft

Offering breakfast, lunch and dinner service.

Stunning private dining, seating 6 to 18 guests.

Our first floor boutique function room with views across the CBD, river and hills. Catering for up to 50 sit down or 100 cocktail.

BREAKFAST - LUNCH - DINNER - FUNCTIONS - PRIVATE DINING

1 PALMER ST, SOUTH TOWNSVILLE | 07 4721 4900 | WWW.JAMCORNER.COM.AU

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OPEN 7 DAYS

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North Queensland’s Leading Specialty Coffee Expert Wholesale Coffee • Barista Training • Espresso Bar

Unit 14/37 Civil Road, Garbutt • 0478 745 181 facebook/specialtycoffeetrader • specialtycoffeetrader.com.au 30

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in focus 40

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in focus

People are time poor and becoming more so.

We are eating more takeaway... but as a mum myself, I know I want to feed my family good food.

So that means we all have to evolve and innovate if we want to stay relevant.

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best eats

THE WINNER IS D ...

AN TOWNSVILLE RSL

THE DIGGER

jack creek black angus Eat. Meat. Repeat.

That's a mantra we have all been well and truly living by at TFM HQ for the past three months, since we posed you the challenge of voting for your favourite when it comes to Townsville's Best Steak in our "Townsville's Best Eats" People's Choice Awards.

Once again dear readers, you didn't let us down - smashing our text line with hundreds upon hundreds of votes. We changed the rules a little this time around, meaning any individual number could only vote once per day, and this led to a neck and neck race to the finish!

After three recounts (just to make sure we were sure), there were

only 12 votes in it, but we can safely say we now know the winner.

A huge congratulations goes out to the team at Townsville RSL for their offering of "The Digger (Jack Creek Black Angus)"!

This beautiful specimen of meaty goodness, proudly delivered by the team at Lavaracks Restaurant was so well received by it's voters, that not only did we receive the votes, we received a few mini-reviews to go with them.

"Best steak in Townsville", you said.

"To dine for - hands down the best we have ever had", was another sneaky little comment we

received.

It's testament to the succulent, tender and full of flavour morsel that only the Black Angus can deliver - with the help of an award-winning kitchen, of course.

A big thank you to all who voted in our 'Raising the Steaks' meat spectacular, and a huge congratulations to all the team at Townsville RSL for taking the crown. Our canines (the tooth kind) adore you!

This issue, we are slowing things down a little to relieve the heat.

We are looking for Townsville's best cocktail with our "Mixology 101" feature; so be sure to try all our suggestions (from page 48) and get voting for your favourite!

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A DESTINATION Michels restaurant is Townsville’s food destination.

Enjoy modern Australian cuisine,

BAR M

seasonal ingredients. Michels can

Offering an alternative dining & drinking destination.

be enjoyed for a quick city lunch,

Bar M’s cocktail list has been

crafted from local produce and

a business dining venue, family dinner or enjoy our degustation experience. Michels is a relaxed dining and drinking destination, perfectly situated in the heart of Townsville’s restaurant hub Palmer Street.

created to complement Michels cuisine and capture the essence of Michels, which is simple sophistication. The cocktail selection has all the traditional offerings along with some innovative, must try cocktails.

Bar M also offers an impressive selection of French Champagne, Australian sparkling wine, premium imported & local wines,

CATERING Michels catering has been Townsville’s leading caterer for nearly two decades.

spirits, as well as a range of imported & local beers.

The secret to Michels success is consistency – always creating memorable events through innovative cuisine and seamless service. www.cateringbymichels.com.au

LUNCH TUE - FRI FROM 11.30AM DINNER TUE - SAT FROM 5.30PM 7 PALMER ST, STH TOWNSVILLE TEL 4724 1460

MICHELSRESTAURANT.COM.AU

best eats

/thesourcenorthward

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newmenu available now!

To shar e or no t to share ...

that i s th e qu es ti on !

We're mixing the old with the new!

BRINGING BACK SOME OF YOUR CACTUS JACK'S FAVOURITES AND MIXING IN SOME NEWBIES

just to name a few

Fajitas

Chi michangas

Enchila das

pizza

burgers

bbq

finger lickin ' goo dness

FLINDERS ST. TOWNSVILLE

CALL 4721 5705

CACTUSSALOON.COM.AU

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ADVERTORIAL

best eats

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

local licks

DO YOU LIKE YOUR LUNCH WITH A VIEW? A Touch of Salt, on the CBD’s waterfront is now open for lunch from noon every Wednesday, Thursday and Friday.

As well as being a great venue for entertaining clients and celebrating special occasions… our quick service lunch menu means you can enjoy a course, or two, during your lunch break – with time to spare.

Riverside at Metro Quays 86 Ogden Street Townsville City.

Reserve a table online at atouchofsalt.com.au

ATOUCHOFSALT.COM.AU

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SAVE THE DATE ����

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$80

ISSUE 11 • SUMMER • DEC | JAN | FEB 2016/17

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How it’s

DONE McManus Group Ribs and Rumps | The Coffee Club

TOWNSVILLE’S

ultimate seafood

DESTINATION

LUNCH - DINNER - COCKTAIL HOUR - FUNCTIONS PIERRESTAURANTANDBAR.COM.AU (07) 4721 2567

ing 10 Years Ce leb rat

Picnic Hampers • Coffee • A la carte dining • Catering

locally owned & operated breakfast and lunch 7 days a week

Contemporary Dining

Domain Central (next to the Post Office) Duckworth Street, Townsville

07 4779 1355

A qualification with TAFE Queensland North is the secret ingredient you need for a career in hospitality.

TAFE teachers are qualified industry professionals who can give you the recipe for success to work in restaurants, bars, resorts and hotels.

Gain skills in Kitchen Operations, Hospitality and Commercial Cookery.

3008

Depending on the training you choose, you can study part-time, full-time or through an apprenticeship.

Explore your options today.

Visit tafenorth.edu.au | Call 1300 656 959 RTO 0542

Townsville 3 Palmer St ~ 4976 9990 grilld.com.au ~ #grilld

ALL DAY BREAKFAST. LUNCH. DINNER.

420 Flinders Street. Open from 6am Licensed / Corporate catering Fairfield Central. Open till late Licensed / Full restaurant menu Stockland. Open 7 days Traditional espresso bar / CafĂŠ menu

from the editor

L I K E TO ‘ P I C ’ AT YO U R FO O D ?

Tag us in your food and drink photos with #tsvfood for @townsvillefoodmagazine and we will share our faves!

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CLINT BRADLEY’S

CAFE & CATERING

Mon-Fri: 7.00am - 4.30pm Sat-Sun: 7.00am - 3.30pm

Upmarket cafè with great coffee, breakfast, lunch and catering menus... plus picnic hampers.

Offering a full breakfast, lunch and drinks a la carte menu, along with a displaycase full of delicious goodies that are prepared with love and served with pride.

(07) 4779 1355 Domain Central (next to the Post Office) Duckworth Street, Garbutt www.clintbradleyscafe.com.au Map: L/M8

CROWN ON PALMER Tuesday to Sunday 12 noon - late

A nautical escape where cool breezes, sweeping marina views, a cold beer and great food await.

Including kids room, sports bar, deck, restaurant, live entertainment and the classic Sunday sesh. Just five minutes from the city centre (yet a world away), perfect for your next function.

(07) 4724 0405 69 Palmer St, South Townsville www.crownonpalmer.com.au Map: M3

THE REAL BURGER CO. Mon-Thu: 10.00am - 8.00pm Fri: 10.00am - 9.00pm Sat: 11.00am - 9.00pm Sun: 11.00am - 9.00pm

The ultimate burger place, proudly serving REAL, home-style burgers.

Packed with flavour and freshness, with unique and creative combinations.

All ingredients are freshly made in-house or sourced locally!

(07) 4721 1154 66 Bayswater Rd, Townsville Map: J5

RYLAND’S BBQ OBSESSION Mon-Fri: 9.00am - 5.00pm Sat: 9.00am - 4.00pm Sun: 10.00am - 2.00pm

We sell barbeques of all descriptions. Weber is our premium brand and we are Townsville’s only ‘specialist’ dealer. Smokers have been very popular over the last few years, and we have a range of gas, wood and electric models. Our knowledge of ‘the backyard barbie’ is second to none, with over 40 years of experience. Let us help you choose one.

(07) 4773 1133 70 Hervey Range Rd,Thuringowa 180 Charterts Towers Rd, Hermit Park www.bbqtownsville.com Map: C9, K5

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It’s time to get festive at Townsville’s only boutique dining precinct!

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Lunch & Dinner

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LE T’s

One of the best things about Christmas is the smorgasboard of beautiful food in which we get to indulge, but if you’re stuck for ideas on what to do for Christmas lunch or where to buy the best products for your special spread, look no further.

We have had a hunt around for the best Christmas retailers and providores, as well as collated some fantastic recipes for you to share with your loved ones. There are some great foodie gift ideas from our friends at CastleTown, as well as some beautiful feast inspo from our shining cover stars at Otto’s Fresh Food Market.

Procut Meats fill us in on some of the best meats to make your table a talking point on Christmas Day, and we chat to Townsville’s favourite local chefs about how they celebrate the best day of the year.

Add to this all the info you need should you be looking to dine out, arrange catering, plan a function, or party New Year’s Eve away, and we have one cracker of a Christmas catalogue! We have packaged it all up just for you in our special little flipbook mini feature, and we hope you have as much fun reading it as we had putting it together.

So Merry Christmas, one and all... we hope the festivities of 2016 are some of your best.

Be sure to celebrate with taste!

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fromfrom the editor the publishers

If it’s starting to feel a lot like Christmas, that’s because it is! The best time of year is right on our doorstep and boy, can we taste it!

E .. .

US CA

K AND BE MER RIN RY D T, BE A E

6 CHRISTMAS FARE - OTTO’S STYLE Otto’s Fresh Food Market show us how to do Christmas indulgence in style

17 A CHEF’S CHRISTMAS Townsville’s favourite professional Chefs share their own Christmas traditions

23 ‘TIS THE SEASON Lamberts are hamming it up again this year with beautiful meat and seasonal produce

31 MEAT, DRINK AND BE MERRY Let your table shine with local family owned and operated Procut Meats

33 THE MENU Festive foodie recipes for you and your family

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fromcover the editor star CA N YO U F E E L I T ? I T ’S S LOW LY MO R P H I NG IN TO T H AT T I ME O F Y E A R. T H AT T I ME W H E N T H E M A N G OES SW EL L , TH E F R A N GI PA NI S T URN R O MA NT I C W I T H F R AG RA NT B OU Q U ETS , A N D TH E A IR G E T S T H E F UNK O N W I T H YO UR H A I R. Y E P, CHRISTMAS AS W E KN OW A N D LOV E I T I N T H E T RO P I CS I S FAS T A P P R OAC H I NG , AND T H AT CA N ON LY M EA N ON E T H I NG ; I T ’S T I ME TO G E T YO UR CH RI S T MAS O RD E R S I N AT OT TO ’S F RE S H FO O D M A RK E T ! his year, Otto has stacked his larders with the type of fare you’d have dreamt of as a whippersnapper upon earning your golden ticket to Santa’s factory.

[Warning - as drooling in public is ill-advised you may want to read the following in private].

We’re talking spit roasts, whole hams on the bone, made-for-you hampers, and crowning glory ginger bread houses.

Yuuuummy!

For starters, make Christmas easy on yourself and order Otto’s style hampers on quick dial. This is the perfect gift for your Mother, Aunty, ever-suffering boss, or even for those courting a new ‘somebody’ in their life. From sweet and savoury gourmet hampers, to truffle lover hampers, coffee lover hampers, and even the option to build your own for Otto’s to wrap in love, there’s something for everyone.

With the festive season comes our favourite natural treat… stone fruit! And this year, Otto’s promises to source you the best of the best on the Australian market. Only the freshest, biggest, tastiest and juiciest peaches, nectarines, plums, apricots and cherries will be SPECIAL FEATURE

on offer.

So this all sounds glorious, but what about the meat you say? To that Otto’s says… let there be meat!

They gotta’ the ham, the turkey, the beef!

There’s the easy carve McAuliffe’s leg ham, Nature’s Choice and Bertocchi double smoked bone-in leg hams, and the top-shelf nitrate free Barossa Fine Foods gourmet ham (and all three are big on flavour, juiciness and tenderness).

Ever wanted to try cooking a traditional roast turkey? Put your order in for a whole free range turkey, or get yourself a buffet turkey.

And then of course, all ye beef lovers, fire up the barbeque and get your hunter on with some MSA standing rib rack beef roasts and stuffed standing pork rib rack roasts. Or go all out and order Christmas memories for your kids now with a bona-fide spit pig.

your must-do-list; the dry aged beef room alone will inject you with Christmas glow!

At the end of the day though, Christmas is all about the children, and Otto’s knows from experience there is nothing like lighting up the kids’ day then with some handcrafted gingerbread! Some little Christmas elves have been busy making everything from traditional Christmas cookies, to gingerbread men, and our all time favourite traditional gingerbread houses.

With a larder like this, you won’t be surprised to learn that Santa Claus has cancelled his gift order with the elves this year, requesting his stocking is filled with Otto’s goods instead. Who can blame him really?

Christmas fare. Otto’s style.

Make it your own this Christmas.

Then there’s the crème de le crème (just ask Chef Matt Moran) with Otto’s exclusive dry aged beef available; this treat cannot be surpassed on any Christmas table. If you haven’t been in yet to chat with Otto’s head butcher Damian or Don, put this on www.tsvfood.com.au

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from cover thestar editor Serves: fills a size 40 turkey

Serves: 10

• 200g beef mince • 200g pork mince • 100g chicken liver (finely chopped) • 1 brown onion (finely chopped) • 2 eggs • 1 bread roll • 2 tbsp tomato ketchup • 2 tsp mustard • 1 hand full parsley (finely chopped) • Salt and pepper to taste

• 120g butter, chopped • 3 strips lemon rind • 3 sprigs fresh thyme • 1 garlic clove • 2 tbsp lemon juice • 3½ cups good quality chicken stock • ¼ cup plain flour • ¼ cup brandy • ¼ cup cranberry sauce

1. Rinse turkey inside and out under cold running water, pat dry with paper towel.

2. Soak bread roll until soft then squeeze water out to remove all excess liquid.

3. Add all ingredients into a mixing bowl and mix with hands until well combined.

4. Stuff turkey, tie legs, tuck wings.

5. Any excess filling can be turned into stuffing balls and baked.

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1. Pour juices from the roasting pan into a jug. Discard fat from suface, reserving ¼ cup.

2. Return reserved fat to the pan over medium heat. Add flour. Cook stirring for 1-2 minutes or until it bubbles.

Remove from heat.

3. Gradually whisk in brandy, remaining stock and pan juices. Stir over medium heat until gravy boils.

4. Stir in cranberry sauce. Boil, stirring for 5-7 minutes or until gravy thickens slightly.

5. Serve with turkey.

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fromcover the editor star • Cloves for studding • 1 cup maple syrup • ½ cup freshly squeezed orange juice • ½ cup vintage port • 2 tbsp Dijon mustard • Freshly ground pepper 1. Score and stud ham with cloves 2. Mix other ingredients in small pan over low heat to combine and thicken 3. Bake ham at 160 degrees and glaze frequently 4. Add extra glass or two of vintage port for chef

Serves: 8 • 5 handfulls of greens of your choice e.g. baby spinach For something different try snowpea tendrils or watercress.

• 6 figs (cut into 8 pieces each) • 2-3 cubes Meredith Dairy marinated fetta (crumbled) • 1 punnet of blueberries • ½ pomegranate • 1 cup of walnuts (slightly crushed) • slivers of red onion • snow pea sprouts to garnish • Verjuice • Black pepper to taste 1.

2.

3.

4.

5.

Choose a nice flat serving tray to layer your salad on Place your washed and dried leaves on the bottom Place cut figs on top Crumble the fetta cheese over the figs Top with blueberries, walnuts, red onion slivers, pomegranate and microherbs 6. Just before serving, drizzle a good quality Verjuice over the salad and give it a hit of black pepper.

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Book your Festive Functions now

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G

rowing up we lived on property in Western Australia, so Christmas was always a very hot day. As a small family consisting of Mum, Dad, my sister and I, Christmas day wasn’t a huge affair. With a UK background, we always enjoyed a traditional English-style Christmas lunch consisting of roast pork and turkey, Yorkshire pudding, roast vegetables, beautiful stuffing, mince pies and, of course, pudding. On Boxing Day Dad would always invite our adopted family and friends over for a bbq.

Share-table family dining on Christmas day is a must for me. It generally starts with some seafood bbq prawns, scallops and crayfish. Last year, I cooked up a whole suckling pig and served it up on the centre of the table, surrounded by fig salad, asparagus with dried cranberries and roast potatoes. Paul’s Dad always brings the ham on the bone and Mum makes a gorgeous festive trifle to finish our lunch.

This year, we’re starting the morning at our house for breakfast with the family, then we will all progress on to Paul’s sister’s for lunch. After lunch, it’s a quick swim and then Paul and I fly to New York. With a bit of luck, we will get the chance to enjoy a white Christmas, arriving Boxing Day.

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+ a editor fromq the

O

ur first Christmas in Townsville was a stand out Christmas for me. We had a full roast dinner in the only airconditioned room of the house, which happened to be my Mum and Dad’s bedroom.

Coming from the UK, the family Christmas always includes traditional English favourites like Yorkshire puddings, Brussel sprouts, mince pies and lots of brandy custard.

Over the years, and with the growth of our family, a little Italian and Australian influences grace the table these days, things like risotto, a few cheeky prawns and the classic roast.

This year will be another family affair for us, around at my brother’s place enjoying the day with the people I love, that’s what Christmas is really all about after all.

I think I’ve been pretty good this year, so if Santa is around my place at all, I wouldn’t mind him landscaping the lawns for me!

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y Christmas days as a child were spent with my family in Chelsea, Victoria - on the beach at my Grandparent’s house.

I have very fond memories of opening presents and eating a big Christmas lunch there. We would feast on all the Christmas day essentials like roast pork, turkey and of course, Christmas pudding.

This year, I will be spending the day with my ‘work’ family at the restaurant, where we will be sharing the festivities with other Townsville families - those that want to savour delicious food without the mess!

We’ll be serving up classics like seafood, roast pork and Christmas pudding, alongside some beautiful modern choices including smoked duck breast and eye fillet. It’s going to be a great day!

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fromlocal the editor licks ‘ TIS T HE SEASO N TO BE JO LLY, THAT I S FO R SURE! I T ’ S A LSO THE SEASO N TO I NDULGE I N THE BEST HAMS, DI VI NE MEAT S A ND PERFECT SEASO NAL FRUI T AND VEG,. . .

A LL FRO M LO CA L FAVO URI TE, LA MBERT S FRESH PRO DUCE. he tree is up, the tinsel is glittering, the lights are flickering and the only thing left to do is prepare the feast that will adorn this year’s Christmas table.

Lamberts Fresh Produce is long renowned as Townsville’s bustling hub of quality produce and meat at affordable prices. A mecca of the finest fare from our local farmers and long established relationships from around this great country of ours. And it’s at this time of the year that the team at Lamberts really come into their own, and showcase the very best of food, service and festive spirit.

We all know that Christmas lunch or dinner simply would not be complete without a succulent ham, and a Lamberts ham is in a domain of it’s own. Moist and dense, infused with a sweet layer of fat that absorbs the beautiful woodchip smokiness from Lamberts own German Vegmag smokehouse, the only one of it’s kind in North Queensland. These 100% Australian pork legs are transformed with SPECIAL FEATURE

Lamberts steam cooking process that the smoker uses to lock in the moisture in each ham - ensuring a succulent, full flavoured ham every time. Lamberts also stock a full range of fresh chicken and turkey (stuffed rolled roast with Webley’s three famous stuffing mixtures), easy to carve lamb, pork leg roast (because it’s not Christmas without crackling!) and grain fed stuffed blade roast.

rummaging through shopping centres for hours on end and fighting off hoards of people while looking for the very best for your hungry brood can dampen one’s festive cheer just slightly.

Christmas and Summer in Townsville is also about stone fruit, and Lamberts range of Summer fruit is ripe, sweet and flavoursome. In season produce like plums, peaches, nectarines, lychees and of course the go to in season treat (and everyone’s favourite), cherries. Direct from their grower in NSW, Lamberts have an eight year relationship with their cherry grower who delivers big, bold, sweet cherries (nothing smaller than 30mm), with some up to 34mm+ in diameter.

But fear not Christmas shoppers of Townsville, as Lamberts is taking the stress out of your Christmas grocery shop this year with their range of pre-purchase ‘Reindeer Packs’. The team will pick the very best of everything you need to make this year’s Christmas feast quick, convenient and delicious! With a range of pre-made packs including meat, fruit and vegetables or a combination of both, this really is the most convenient and stress fee way to shop for this Christmas Day. Simply ring your order through to Lamberts in advance and have everything brought out to your car on site or even home delivered.

While we all await the food splendour that is the festive season, the thought of

Shop local, shop smart and shop festive fresh this year at Lamberts. www.tsvfood.com.au

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from the editor

It’s beginning to

taste a lot like Christmas!

The festive season has begun and a world of joyous merriment welcomes you at CastleTown.

Santa has arrived, the presents await and the most important element of any successful Christmas day - the Christmas feast - is quickly and conveniently accessible at our range of butchers, bakers and sweet treat makers.

CastleTown has everything you could possibly dream of to make this your most sensational Christmas yet, from the table setting, the main course, Christmas desserts, bon bons, spirits and wines, and of course a huge range of gifts to light up your loved ones faces this Christmas morning.

Eat, Sing and Be Merry at CastleTown this Christmas!

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With Christmas in full swing and the virtual line-ups for Santa growing, Townsville Food Magazine and CastleTown have joined forces to present a very special four-day event in the Kings Rd Market.

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from the editor

the townsville food magazine

thursday DECEMBER 15 to sunday december 18 ...

A

11am to 1pm

WAY TO WAIT FOR SANTA We invite kids to EAT, SING AND BE MERRY and join the OFFICIAL SANTA WAITING ZONE while they wait for their turn to see the big guy in red!

sundae fun m a e r ice c DONUT DECORATING and heaps more indulgent activites thanks to Wendy’s, Jean Pierre Patisserie, Donut King and New Zealand Natural

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Fantastic

for the Festive Foodie!

BIG W House and Home dinner plate in Stone Shadow Black, Pink or Stone Shadow Grey, $4 ea.

ANGUS & ROBERTSON The Cook’s Table by Stephanie Alexander, $69.99

COCO HOUSE “Always Happy Hour” sign, $39.

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COCO HOUSE Wooden bread board, $35.

ROBIN’S KITCHEN Hedwig mug, 325ml, various colours, $9.99 ea.

ROBIN’S KITCHEN 32cm Pizzeria plate, red or black, $39.99.

TARGET Lisa T round cake plate, $15.

ANGUS & ROBERTSON Super Food Family Classics by Jamie Oliver, $45.

BIG W House and Home dinner plate in Stone Shadow Black, Pink or Stone Shadow Grey, $4 ea.

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from the editor

Sing out this Christmas at CastleTown for simple and fantastic gift ideas for your favourite food fan. From homewares to cookwear, servery and books, CastleTown’s wide range of retailers are sure to make your Christmas shopping a breeze!

... and if you’re feeling hungry ...

CastleTown has a wide variety of food offerings across the centre should all that shopping leave you feeling peckish.

From our diverse food court to the outstanding Kings Rd Market, there is sure to be something to please (and refuel) everyone!

ANGUS & ROBERTSON Basics to Brilliance by Donna Hay, $55.

COCO HOUSE Turtle bowl, $59.

TARGET Ripple boards range, small, $10 and large, $19.

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JAMAICA BLUE Blueberry Honey Spelt Bar

TARGET Lisa T three-piece cheese knife set, $20.

ROBIN’S KITCHEN Marble paper roll holder, $24.99.

DONUT KING Royal Range

JAMAICA BLUE Coconut Berry Smoothie

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Mon

19th Dec

9am - 7pm

Tue

20th Dec

9am - 7pm

Wed

21 Dec

9am - 7pm

Thu

22 Dec

9am - 9pm

Fri

23rd Dec

9am - 10pm

Sat

24th Dec

9am - 4pm

Sun

25 Dec

Christmas Day - CLOSED

Mon

26 Dec

Boxing Day - 10am - 4pm

Tue

27 Dec

Public Holiday - 10am - 4pm

Wed

28th Dec

9am - 5:30pm

Thu

29th Dec

9am - 9pm

Fri

30 Dec

9am - 5:30pm

Sat

31 Dec

9am - 4pm

Sun

1st Jan

New Years Day - 10am - 4pm

Mon

2nd Jan

Public Holiday - 10am - 4pm

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th th

th

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fromlocal the editor licks

hristmas time is the most magical time of the year, and seeing our girls beaming little faces on Christmas morning is really something special. But before we revel in the joy of Christmas Day with family and friends, we strap ourselves in for the onslaught of locals who want the very best quality meat for their family this Christmas.

We are now heading into our third silly season here at Procut and are gearing up for our biggest year yet. We pride ourselves on creating the talking point at Christmas tables all over Townsville, and put our all into ensuring our local shoppers are amazed with our famous rolled roasts, succulent hams or tender poultry, all so good with our flavourfilled stuffings. Christmas food brings us SPECIAL FEATURE

all together, and we know it needs to be spectacular!

Whatever you and your family enjoy as Christmas lunch or dinner, come in and let our team tailor the perfect Christmas feast for you from our endless range of the highest quality meats guaranteed to make this Christmas your best ever.

Christmas order forms are available in store or you can send your enquiries and orders through via email anytime to procutmeats@hotmail.com.

Spend over $50 between now and Christmas Eve and you will also go into the draw to win a beautiful Weber Q thanks to Rylands BBQ Obsession, drawn Christmas Eve. Procut Meats will

be closed Public Holidays 25th-27th of December to spend some well earned time with our families, and will reopen to service everyone's New Year needs.

Thank you to our six staff and their families because without them getting through the long hours of the Christmas rush is impossible. They really are our back bone! We are glad we can support six families who support us back just as much.

Merry Christmas and thank you to all of our customers for a wonderful 2016!

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fromthe themenu editor

SHORTCRUST PASTRY 3 1/2 cups plain flour 250 g organic butter 2/3 cup honey 1 tsp cinnamon 2 egg yolks pinch of salt

For the fruit mince filling Chop up any big pieces of dried fruit, such as the apricot. Place all the chopped fruit, orange zest and orange juice into a bowl, cover and place in the fridge to soak overnight.

Once soaked, place in a food processor, add the spices and process into a puree. Spoon the spicy fruit puree into a bowl and set aside, while you make the pastry.

Shortcrust pastry

FRUIT FILLING 3 cups mixed dried fruit (we used sultanas, apricots, raisins and currants) 2 large oranges zest and juice 2 tsps cinnamon 2 tsps ground ginger 2 tsps mixed spice

tacky dough. Cover the dough, and place in the fridge to rest for 20-40 minutes.

Once the dough has rested, place between two pieces of baking paper and roll out to 5mm thickness. Take 3/4 of the dough and using a cookie cutter, cut out disks that are slightly wider than each individual tart mould or muffin cases you are going to be using (we used a small sized muffin tin).

Preheat the oven to 180°C. Place the butter and honey in a food processor, and pulse until smooth and creamy. Add the egg yolk and process until evenly incorporated.

Place the disks of pastry into the oiled tart cases/muffin tins and press down with your fingers to press into shape. Spoon the fruit mixture into each case. With the remaining dough, cut out small star shapes to place on top of the individual tarts.

In a bowl, mix together the flour, cinnamon and salt. Transfer the butter mixture into a large bowl. Slowly fold in the flour, in small batches until well mixed. You might need to start using your hands to ensure that it comes together into a soft, slightly

The tarts will last up to a week in an air-tight container.

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Bake in the oven for about 10 - 15 minutes or until golden brown. Remove from oven, and allow to partially cool in the tin before allowing to cool completely on a wire wrack. www.tsvfood.com.au

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from the q +editor a

1kg boneless pork loin roast

1 tbsp ground cinnamon;

3 medium apples, sliced

1 cup chicken stock

Âź cup honey (optional)

Olive Oil

1 red onion, halved and sliced

Salt and pepper

Season the pork to taste with sea salt and freshly ground black pepper.

Melt some cooking fat in a large skillet placed over a high heat and brown the roast on all sides.

Using a sharp knife, cut 3-inch deep slits into the pork.

Insert the apple slices into each pork slit.

Place half of the remaining apples in the bottom of a slow cooker.

Place the roast over the apples.

Drizzle the honey on top of the roast, then add the onion and remaining apples.

Add the chicken stock and sprinkle everything with cinnamon.

Cover and cook on low for 6-8 hours.

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fromq the + a editor

1 packet Marie biscuits

120g Copha, melted

1 cup coconut

1/2 tbsp vanilla essence

1 200g can condensed milk

2 tsp rum

2 tbsp cocoa

extra coconut for coating

Use a food processor to crumble half the biscuits, pour into a large mixing bowl and repeat with remaining biscuits.

Add coconut, condensed milk, cocoa, Copha, vanilla and rum to the biscuits and mix well.

Roll one heaped teaspoonful of mixture into a ball and roll in extra coconut. Store in the fridge.

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