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
4
www.tsvfood.com.au
FINALIST Best Corporate Identity Best Service Logo Best Poster Best Design for Print Over 8 Pages Best Brochure
SPECIAL FEATURE
from the editor
SPECIAL FEATURE
www.tsvfood.com.au
5
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.
14
www.tsvfood.com.au
cover star www.tsvfood.com.au
15
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
16
www.tsvfood.com.au
SPECIAL FEATURE
from the editor
SPECIAL FEATURE
www.tsvfood.com.au
17
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
from the editor
OPEN 7 DAYS
24
www.tsvfood.com.au
SPECIAL FEATURE
from the editor 28
www.tsvfood.com.au
SPECIAL FEATURE
from the editor
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
www.tsvfood.com.au
SPECIAL FEATURE
from the editor 32
www.tsvfood.com.au
SPECIAL FEATURE
in focus 40
www.tsvfood.com.au
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.
www.tsvfood.com.au
41
in focus 42
www.tsvfood.com.au
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!
www.tsvfood.com.au
43
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
54
www.tsvfood.com.au
/thesourcebulkfoodsnorth
best eats www.tsvfood.com.au
55
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
local licks 58
www.tsvfood.com.au
ADVERTORIAL
best eats
SPECIAL FEATURE
www.tsvfood.com.au
59
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
66
www.tsvfood.com.au
uCh O O T F
a
local licks
SAVE THE DATE ����
26
17
Y
Y
TaSSIE M
ARCH
20
www.tsvfood.com.au
67
$80
ISSUE 11 • SUMMER • DEC | JAN | FEB 2016/17
PP
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! 80
www.tsvfood.com.au
SPECIAL FEATURE
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
from the editor 94
www.tsvfood.com.au
SPECIAL FEATURE
from the editor
SPECIAL FEATURE
www.tsvfood.com.au
95
from the editor 96
www.tsvfood.com.au
SPECIAL FEATURE
from the editor
It’s time to get festive at Townsville’s only boutique dining precinct! De
nh
am
St.
BOOK YOUR CHRISTMAS & NEW YEAR EVENTS NOW The Stra
nd
CONTACT EACH VENUE FOR MORE INFORMATION Woolies
Sto
ke
t
t. Eas
ers S
Flind
sS
rS lke
Stu
rt
St.
Wa
Castle Hill
ek
t.
Ro ss Cr e
t.
Victoria Bridge
nS
t.
nd
de Og
t.
Fli
yS
er
sS
St.
t.
Dean
nle
st
nS ra Ha n
WWW.CITYLANE.COM.AU 373-385 FLINDERS STREET SPECIAL NEXT FEATURE TO CITY ARCADE
t.
k
r an Pa Hanr
Sta
.
er St
Palm
www.tsvfood.com.au
97
from the editor
Lunch & Dinner
98
www.tsvfood.com.au
SPECIAL FEATURE
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!
SPECIAL FEATURE
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
www.tsvfood.com.au
5 99
from cover thestar editor 100 6
www.tsvfood.com.au
SPECIAL FEATURE
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
101 7
from cover thestar editor
s tma lad s i r Ch er Sa e 12) m pag Sum ipe on c e re
(Se
Peach Flan
102 8
www.tsvfood.com.au
SPECIAL FEATURE
fromcover the editor star
d Brea s Roll
m
Glazed Ha ipe on (See rec ) page 12
sh Fre it Fru
SPECIAL FEATURE
www.tsvfood.com.au
103 9
from cover thestar editor
el Knordman
s)
ling
(Ge dump ato Pot
Red Cabbage
104 10
www.tsvfood.com.au
SPECIAL FEATURE
fromcover the editor star
Christmas Biscuits
Gravy
cipe (See re e 13) on pag
Turkey
ed ch with a o P rs rry pearanbe c
(See re c on pa ipe ge 13)
SPECIAL FEATURE
www.tsvfood.com.au
105 11
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.
106 12
www.tsvfood.com.au
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. SPECIAL FEATURE
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. SPECIAL FEATURE
www.tsvfood.com.au
107 13
from the editor 108
www.tsvfood.com.au
SPECIAL FEATURE
from the editor
SPECIAL FEATURE
www.tsvfood.com.au
109
from the editor
Book your Festive Functions now
110
www.tsvfood.com.au
SPECIAL FEATURE
fromq the + a editor
SPECIAL FEATURE
www.tsvfood.com.au
111 17
from the q +editor a
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.
112 18
www.tsvfood.com.au
SPECIAL FEATURE
+ 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!
SPECIAL FEATURE
www.tsvfood.com.au
113 19
from the q +editor a
M
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!
114 20
www.tsvfood.com.au
SPECIAL FEATURE
fromcover the editor star
SPECIAL FEATURE
www.tsvfood.com.au
115 21
from the editor 116
www.tsvfood.com.au
SPECIAL FEATURE
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
117 23
from the editor 118
www.tsvfood.com.au
SPECIAL FEATURE
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!
SPECIAL FEATURE
www.tsvfood.com.au
119
from the editor
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.
120
www.tsvfood.com.au
SPECIAL FEATURE
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
SPECIAL FEATURE
www.tsvfood.com.au
121
from the editor
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.
122
www.tsvfood.com.au
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.
SPECIAL FEATURE
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.
SPECIAL FEATURE
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
www.tsvfood.com.au
123
from the editor 124
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
www.tsvfood.com.au
st
nd
th th
th
th st
SPECIAL FEATURE
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!
www.tsvfood.com.au
125 31
from the editor 126
www.tsvfood.com.au
SPECIAL FEATURE
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.
SPECIAL FEATURE
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
127 33
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.
34 128
www.tsvfood.com.au
SPECIAL FEATURE
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.
SPECIAL FEATURE
www.tsvfood.com.au
35 129
