Donna Hay 201502-03

SAVE OFFLINE

fast, fresh, simple.

casual chic

summer

ISSUE 79 FEB/MAR 2015 www.donnahay.com

+ the best barbecue recipes + quick-fix marinades + vibrant noodle salads + on-trend coconut

lime and tequila chicken

the new grill

with smoky chilli sauce

+ 10 super-simple weeknight meals for easy summer evenings plus frosty lamington ice-cream bars, popsicles and our new travel guide

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Infused Summer Salad

DUCK WITH POMELO & GREEN PAPAYA SALAD (SERVES 4) INGREDIENTS 2 tablespoons finely chopped lemon thyme ¼ teaspoon star anise powder ½ tablespoon cracked black pepper 4 duck fillets 3 tablespoons Cobram Estate Lemon Infused Extra Virgin olive oil 1 tablespoon sea salt SALAD: 3 cups of grated green papaya or green mango 1 Pomelo or grapefruit segmented ¼ cup chopped roasted peanuts ½ cup coriander leaves ½ cup mint leaves ½ cup thai basil 2 kaffir lime leaves finely shredded 1 long red chilli sliced Fried shallots to garnish Toasted coconut to garnish DRESSING: 2 garlic cloves 1 small red chilli, seeds removed & finely chopped 1 ½ tablespoons fish sauce 2 tablespoons lime juice 1 tablespoon brown sugar 2 tablespoons Cobram Estate Lemon Infused Extra Virgin olive oil

METHOD: 1. In a medium bowl mix together lemon thyme, star anise and cracked pepper. Add duck fillets and coat the meat well. Cover with plastic wrap and refrigerate until ready to cook. 2. Preheat oven to 200°C. 3. Heat ½ tablespoon Cobram Estate Lemon Infused Extra Virgin olive oil in a non-stick pan. When hot, place duck fillets, skin down, in pan and cook for 2 minutes. They must not burn. 4. Remove duck from pan and place on a rack, skin up, set over a roasting tray. Sprinkle duck with salt and place in hot oven. Bake for 5 minutes, then reduce oven to 100°C and cook for a further 15 minutes. In the meantime prepare the salad and dressing. Using a julienne peeler or mandolin, slice the green papaya or green mango into julienne strips. Add all other salad ingredients together in a bowl. Add dressing to taste. 5. Slice each duck fillet into 6 pieces. Drizzle the duck with remaining Cobram Estate Lemon Infused Extra Virgin olive oil and serve with Pomelo salad.

For more recipe ideas visit cobramestate.com.au WorldMags.net

editor's letter

hello There's something so exciting about this time of year. The sun's out, the days are full of promise and we're all trying to make our summer holidays last just that little bit longer… I've never been one for making new year's

wistfully gazing at our passports and

resolutions that are impossible to keep (try

dreaming of Spanish sunsets. Each issue,

giving up chocolate when you work next to

we'll be taking you to a food destination

a test kitchen!) But, for me, now is still a

that inspires us with its beauty, cuisine and

perfect time to refresh and get ready for the

culture. Plus, our extended style guide gives

year ahead – I can tell it's going to be a busy

you more ideas for those clever touches

one for all of us. So, to get in the spirit, my

that make all the difference at home.

team and I have given some of our pages a

If you enjoy lazy breakfasts on long, warm and sunny mornings (who doesn't?), our new-look style section will give you clever ideas to make them extra special.

With plenty of hot days stretching ahead

makeover, and we hope you love our new

of us, you can't go past our cool twists on

look. We thought about how we could make

one of my ultimate summer favourites, the

weeknight dinners even simpler (because

ice-cream cake (guaranteed to bring back

who needs to fuss on a Monday?), and you'll

fond childhood memories). I'm sure you'll

find our revamped Ten in Twenty on page 37.

also love our fresh take on barbecue grills

Also new this issue are our picks of the

with big, bold flavours and, to finish on

best ingredients and trends for the season

a tropical note, I can't wait to spoil my

(page 16). These are fast becoming my

friends with our ideas for the coolest new

favourite pages, as I love sharing my latest

kid in town, coconut. Happy summer!

finds and new products for you to try. I'm also so excited about our new travel

recipes we love raw tuna and crunchy potato salad char-grilled flatbreads with chipotle romesco, mozzarella and coriander spiced rack of lamb with ginger yoghurt

pages, which have had all of us in the office

PHOTOGRAPHY CHRIS COURT

raw coconut and macadamia bars

@awhitefarm Happy place!!

@ thechicshopper Christmas inspiration

It was such a treat seeing you all enjoy our latest issue on Instagram! Whether you're cooking from our pages, planning a menu for your summer barbecue or just having a browse over a coffee, tag our cover in your photos using @donnahaymagazine or @donna.hay – we can't wait to see them.

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5

needs, wants, must-haves

summer love For me, summer is all about enjoying simple, beautiful things – the beach, the sunshine and those little holiday luxuries that make us feel special. Here are some of my current treasures. BATHING BEAUTY I was recently lucky enough to have a short break away with my boys, and the gorgeous resort we stayed at was stocked with these woven bath towels from Bemboka. They were so soft, thick and comfy, I fell head over heels.

SHOWER CHIC This sleek outdoor shower is just the thing for when you return home, hot and sandy, after a long day at the beach. No plumbing required – just attach a hose. So clever!

SKIN SAVIOURS I'm a sun worshipper but I'm also vigilant about protecting my skin. I'm currently loving this Aesop body lotion with SPF50 and I cheat a little on my tan with this tanning mousse from JBronze. My latest anti-ageing trick? A friend swears by this resurfacing serum, Glow by Dr Brandt.

WELL SEASONED I adore products that are just as beautiful as they are functional, and this striking salt set fits the bill. Rocks of Himalayan salt come with a mini stainless steel grater and engraved oak stand – sit it on your table so your

SLIP-ON STYLE  I couldn't resist treating myself to a pair of these leather sandals from La Garconne – they'll be perfect for slipping on with a loose dress on my summer holiday.

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PHOTOGRAPHY CHRIS COURT BATH TOWELS IN GREY AND CHARCOAL FROM BEMBOKA. ‘AQUART’ OUTDOOR COPPER SHOWER FROM SELETTI. PROTECTIVE BODY LOTION SPF50 FROM AESOP. TANNING MOUSSE FROM JBRONZE. OVERNIGHT RESURFACING SERUM, BY GLOW BY DR BRANDT FROM MECCA. RIVSALT, FROM iCONNECTPRODUCTS. MARSÈLL ARSELLA SANDAL FROM LA GARCONNE. SEE DIRECTORY FOR STOCKIST DETAILS.

guests can admire (and help themselves!).

NEW 140g tube

Authentic Vanilla. Simple. No more scraping, no waste and no more mess. Queen’s Vanilla Bean Paste in a new 140g tube makes it easy to use real vanilla. Just squeeze.

QEN15254

queen.com.au

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EDITOR-IN-CHIEF Donna Hay MANAGING EDITOR Pru Engel COPY + DIGITAL EDITOR Abby Pfahl -----------------------------------------------------------------------------------------ACTING CREATIVE DIRECTOR Sami Simper DEPUTY ART DIRECTOR Drina Thurston DESIGNER Naya Kim SENIOR ART DIRECTOR – PROMOTIONS Chris Saltzman -----------------------------------------------------------------------------------------FOOD DIRECTOR Steve Pearce FOOD EDITOR Jessica Brook ASSISTANT FOOD EDITOR Dolores Braga Menéndez FOOD ASSISTANT Georgina Esdaile MARKET EDITOR Emmaly Stewart CONTRIBUTORS PHOTOGRAPHY Chris Court, William Meppem, Anson Smart MERCHANDISING + STYLING Lynsey Fryers-Hedrick, Phoebe McEvoy

OFFICE + EDITORIAL COORDINATOR Georgia McCarthy (02) 9282 6500 -----------------------------------------------------------------------------------------COMMERCIAL DIRECTOR Sev Celik NATIONAL SALES DIRECTOR Paul Blackburn GROUP SALES DIRECTORS – NSW Rachael Delalande (02) 8045 4657, Belinda Miller (02) 8045 4651, Sam Tomlinson (02) 8045 4676

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

QLD, SA & WA SALES DIRECTOR Rose Wegner (07) 3666 6903 STRATEGIC RESPONSE MANAGER – QLD Mark Lacy (07) 3666 6915 HEAD OF SALES & STRATEGY – FOOD Nicole Bence (02) 8045 4935 BRAND STRATEGY MANAGER David Rogers (02) 8045 4741 BRAND STRATEGY EXECUTIVE Angela Apostolakis (02) 8045 4744 ASIA ADVERTISING Kim Kenchington, MediaWorks Asia (852) 2886 1106 -----------------------------------------------------------------------------------------NEWS LIFE MEDIA CHIEF EXECUTIVE OFFICER Nicole Sheffield GROUP PUBLISHER – FOOD Fiona Nilsson COMMERCIAL MANAGER – FOOD Laura Lane DIRECTOR OF COMMUNICATIONS Sharyn Whitten GENERAL MANAGER, RETAIL & CIRCULATION Brett Willis MARKETING DIRECTOR Diana Kay PRODUCTION DIRECTOR Mark Moes (02) 8045 4918 PRODUCTION MANAGER Leanne George (02) 8045 4921 ADVERTISING PRODUCTION COORDINATOR Janelle Britt (02) 8045 5962 PRE-PRESS PRODUCTION News PreMedia

donna hay (editorial) Level 5, 83–97 Kippax Street, Surry Hills, NSW 2010 PHONE (02) 9282 6500 EMAIL [email protected] WEBSITE www.donnahay.com SUBSCRIPTIONS (Australia) 1300 656 933 (International) +61 2 9282 8023 EMAIL [email protected] donna hay (accounts, production) NewsLifeMedia, Lvl 1, 2 Holt St, Surry Hills NSW 2010 PHONE (02) 9288 3000 Published by NewsLifeMedia Pty Ltd (ACN 088 923 906), Level 1, 2 Holt St, Surry Hills NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007 871 178). Distributed by Gordon & Gotch, Unit 2, Bldg 2B, mFive Industry Park, 1 Moorebank Ave, Moorebank NSW 2170. Printed by Offset Alpine, 42 Boorea Street, Lidcombe, NSW 2141, under ISO14001 Environmental Certification. Offset Alpine are committed to continuous environmental improvement by using environmental management systems, introducing environmental initiatives and benchmarking to globally recognised standards and monitoring. Paper fibre is from PEFC certified forests and controlled sources.

Environment ISO 14001 Certification applies to Offset Alpine Printing

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contents

summer 90

120

54

68

21

every day SUMMER ESSENTIALS Our top 10 picks of the season – summer

COVER PHOTOGRAPHY CHRIS COURT COVER STYLING STEVE PEARCE COVER RECIPE LIME AND TEQUILA CHICKEN WITH SMOKY CHILLI SAUCE, SEE PAGE 98.

ingredients, trends and tips we love

16

MAKE NOW

TRAVEL

QUICK FIX

Fresh and flavourful noodle salads inspired

Explore the spectacular coastline

Fast-track to vibrant bruschettas, tasty

by bustling Asian markets

and historic villages of Spain’s

FAVOURITE THINGS

barbecue marinades and rubs, plus cool milkshake-inspired popsicles

21

Costa Brava

The new grill – fiery rubs, tangy sauces

EASY WEEKNIGHTS

and sticky marinades for the barbecue

Ensure summer weeknights are a breeze

FRESH

with these fresh, simple dinners

78

90

every issue CONNECT

Step up to our raw bar and try the finest

Connect with us on your smartphone,

HOW TO COOK

seafood, sashimi, ceviche and sushi

iPad, Android device or laptop

Soft, smoky flatbreads are simple to

INSPIRED

SUBSCRIPTIONS

We’re bringing back the ice-cream cake in

Subscribe for 2 years and receive

irresistible new ways, with creamy blends,

3 bonus issues

frosted fruits and luxurious layers

RECIPE INDEX

make on the barbecue or grill

37

48

DRINKS Colourful, fun and fruity ice cubes

50

special days LOCATION Be seduced by stunning Positano and its vibrant, rustic Italian fare

54

IN SEASON It’s a bountiful harvest of plump, juicy peaches, nectarines and apricots

68

142

100

110

ON-TREND

Each recipe from this issue, right at

Let these stunning coconut treats transport

your fingertips

you directly to the tropics

STOCKISTS

120

131

137

150

style and travel

Where to find our favourite products and

STYLE

THINGS I LOVE

the items that feature in these pages

With its clean lines and sleek look, we love

Summer entertaining is fuss-free and

marble in the kitchen and beyond

all about relaxing with good friends

134

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152

154

wondering what’s for dinner?

Some of the app’s features include

» shopping list

»

» recipes

weekly planner

FREE TO DOWNLOAD The app for iPhone, iPad and iPad mini is available now in the App Store.

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Apple, the Apple logo, and iPhone are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc.

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

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ADVERTISING FEATURE

the dream kitchen It’s where you spend time doing what you love most with the people you cherish, so create the space you’ve always wanted with IKEA complete kitchen solutions. It’s the entertaining hub of the home – the place family and friends gather

The beauty of an IKEA kitchen is that you can tailor it to your needs. Choose

and where you explore your creativity – so make the kitchen your ultimate

the cabinets – you might like glass, or a combination of glass and solid front

go-to space. From classic airy, country-style kitchens to sleek streamlined

cabinets – in a colour to suit your home. Your dream kitchen may have an island

contemporary designs, IKEA can help create the kitchen you desire. With

bench, and you can select a stone, wood or laminate benchtop. Storage won’t

flexible modular designs and a great selection of styles and appliances to

be a problem with the fantastic array of space-saving cupboards and clever

choose from, there’s a kitchen to suit your taste and budget. Size is not an

interior accessories that fit into the drawers. The top-quality appliances at IKEA

issue – there’s a range of different cabinets available and fabulous sink

are carefully designed to fit the range of kitchens, so you can deck your home

accessories to help get a little more workspace when needed.

out with everything you need – from ovens to cooktops and rangehoods.

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it’s the little things Sometimes just adding a few special items can help refresh and organise your space. 1. ARV BRÖLLOP Serving stand with lid, $19.99. 2. ENIGT Deep plate, $3.99. 3. APTITLIG Butcher’s block, $19.99.

your space, your way Space shouldn’t be an issue when creating your dream kitchen. Browse through the comprehensive online IKEA kitchen brochure to find ideas to make the most of the space you have. You can mount cabinets all the way to the ceiling for extra storage and use drawer dividers to keep everything organised. Corner space is ideal for swing-out cupboards with adjustable shelves to store pots and pans. Utilise the sink area with special accessories, such as a cutting board and colander that fit over the sink, giving you more bench space. Maximise the available space with wall organisers, hooks, rails, small boxes and cabinets so items you use regularly are close at hand.

Get a $200 IKEA voucher for every $1000 spent on your IKEA kitchen* complete the look Complement your kitchen with beautiful cookware and utensils. The KASTRULL Pot with lid, $24.99, and the KASTRULL Saucepan with lid, $19.99, pictured above, add a whimsical touch and are easy to use with wooden handles. You’ll find all the accessories you need for your kitchen at IKEA.

Valid 23 January – 1 March, 2015 *Offer available from 23 January – 1 March, 2015 for IKEA FAMILY and IKEA BUSINESS members who swipe or scan their membership card. The $200 IKEA voucher(s) issued as part of this promotion will be valid for redemption from 2 March – 30 May 2015 only. For full terms and conditions visit IKEA.com.au. Offer and prices valid in NSW, VIC and QLD only. ©Inter IKEA Systems B.V. 2014

For more ways to create your dream kitchen, visit in-store or IKEA.com.au/kitchens. * For more information on interest free finance, visit IKEA.com.au/services.

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PHOTOGRAPHY CHRIS COURT

Every day

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we love

| summer essentials

1.

PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE

micro SALAD MIXES Delicate micro herbs are popping up in markets and greengrocers, and we love the salad mixes – think tiny, tender versions of your favourite herbs in a leafy mix that packs lots of flavour. Perfect as a garnish or in a side salad.

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we love

2.

fruit trays What better way to celebrate summer's bounty of seasonal fruit than to buy trayfuls when produce is cheap, ripe and at its best? We're loving fragrant, juicy mangoes right now – see our tips, below, for making the most of these tropical gems all summer long.

THREE WAYS WITH SUMMER MANGOES Cut cheeks of sweet mango and freeze the flesh in zip-lock bags. Use them in smoothies or to make this easy sorbet: place 300g frozen mango in a food processor with 1½ cups (375ml) coconut water and process until combined. Pour into a tray lined with non-stick baking paper and freeze. Slice into squares and return to the food processor and process until smooth. Freeze for a further 30 minutes and scoop to serve. Another delicious holiday idea is to use mango slices instead of banana in a summery ice-cream sundae.

3.

HAND-DRIED HERBS

4. first-press OLIVE OIL The first press of oil from new-season olives is considered to be the best, and it's full of pure, fruity flavour. Enjoy simply, with fresh crusty bread or drizzle it over summer tomatoes with a sprinkling of basil, sea salt and cracked black pepper.

Summer is the best time to dry herbs, like thyme and rosemary, to use throughout the year. Tie bundles with string and hang in a window in direct sunlight. Store in airtight jars.

GIANT ice cubes When it comes to ice cubes, we're going large this summer! Not only do they look great, they keep your drinks nice and chilled because the ice takes longer to melt. Find large moulds or trays in kitchenware stores. WorldMags.net

5.

we love

6.

maple butter When we first spread this creamy, softly sweet and oh-so indulgent maple butter over our warm and fluffy pikelets, it was love at first bite. Simply irresistible!

TRY IT WITH…

pikelets crumpets warm toast scones muffins banana bread

artisan CORDIALS Made in small batches with unique flavours (ever tried a celery cordial?), these natural tonics have quickly

7. 18

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become our go-to summer drinks. Mix into your favourite fruity cocktails, or create a simple, sophisticated refresher by adding them to still or sparkling water and garnishing with fresh fruit or herbs.

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Those sweltering summer days call for some seriously refreshing tipples, and these chic and fruity blends are causing quite the stir! Look for them in grocers and cafes.

summer

dressings Our quick-fix tip for tasty summer salads is to always have homemade dressings on standby in the fridge. We simply add our favourite ingredients to jars, then shake and serve – and just top them up as you use them. Try these ideas, below.

8. THE NEW milkshake Retro milkshakes have had a makeover! We're reliving days of sipping straws in old-school milk bars, with revamped flavours like salted caramel and cacao. Start by blending 2 cups milk with 2 scoops vanilla ice-cream, then get creative. Blend in store-bought caramel and salt for salted caramel, or add spoons of cacao powder for a new take on classic chocolate.

9. creamy slaw dressing Mix white vinegar with horseradish cream, buttermilk and mayonnaise in a jar and shake to combine. Toss dressing through shredded carrot and cabbage for a no-fuss crunchy slaw.

tomato vinaigrette

iceberg LETTUCE

10.

Lettuce snobs (we know you're out there!), it's time to embrace the crispiest, crunchiest leaf around. Serve it simply, cut into chunky wedges with a light dressing.

Mix equal parts white wine vinegar with olive oil in a jar and stir in dollops of tomato paste. Shake to combine, and serve with any leafy green salad.

classic dressing Mix extra-virgin olive oil with lemon juice and sprinkle with salt and pepper for a classic zingy dressing that's perfect for a wide range of salads.

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To Serve: Old El Paso™ Tortillas 6pk ½ cup light sour cream ¼ teaspoon smoked paprika ¼ teaspoon cayenne pepper ¼ green cabbage, finely shaved 1 red onion, sliced 1 cucumber, cut into matchsticks SIMPLE STEPS. IDEAL FOR ENTERTAINING. MAKES: 6 FAJITAS 2 tablespoons olive oil Old El Paso™ Fajita Spice Mix 600g boneless firm white fish fillets, sliced into long strips 2 limes, halved Coriander Salsa Verde: 1 small white onion, diced 1 fresh jalapeno chili, seeded Juice of 1 lime, extra 2 large handfuls coriander, washed 2 tablespoons olive oil, extra

1. Combine oil and Fajita Spice Mix, add fish and toss to coat. Preheat barbecue and cook fish for 3 minutes each side or until charred & cooked through. Remove, cover and set aside. Brown limes on barbecue, cut side down. 2. Coriander Salsa Verde: Blend onion, jalapeno chili, lime juice (extra) coriander (leaves and stems) and olive oil in a small food processor or with a stick blender. 3. For authentically charred tortillas – open tortilla pouch, discard Freshness Sachet. Remove tortillas from pouch and char on barbecue for 5 – 10 seconds on one side only. Wrap in tea towel until ready to serve.

Discover more delicious recipes like this from Old El Paso™ on ©General Mills.

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4. In a small bowl, combine sour cream, smoked paprika and cayenne pepper. 5. Serve fish, charred limes and tortillas, salad, Salsa Verde and seasoned sour cream to the table on a board or platter.

quick fix

quick fix

| bruschetta

Make light work of summer entertaining with these fast and fresh ideas – bruschetta like you’ve never seen it before, magical marinades and rubs, plus treats with a touch of frost to finish. photography WILLIAM MEPPEM styling STEVE PEARCE

heirloom tomato, harissa and green olive bruschetta ¹⁄³ cup (40g) pitted green (Sicilian) olives, chopped ¹⁄³ cup flat-leaf parsley, chopped 1 tablespoon toasted pine nuts, chopped

Place the olive, parsley, pine nuts, lemon juice, salt and pepper in a medium bowl. Mix to combine and set aside. Preheat a char-grill pan or barbecue over high heat.

1 tablespoon lemon juice

Place the harissa and oil in a small bowl and mix to

sea salt and cracked black pepper

combine. Brush each side of the bread lightly with half

1 teaspoon harissa paste

the harissa oil and cook for 1–2 minutes each side.

2 tablespoons extra virgin olive oil

Add the remaining harissa oil to the olive mixture and

4 slices sourdough bread

stir to combine. Top each slice of bread with tomato,

250g mixed heirloom tomatoes, sliced

the olive mixture and mint leaves to serve. Makes 4.

RECIPES JESSICA BROOK

baby (micro) mint leaves (optional), to serve

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quick fix

lemon, ricotta, basil and honey bruschetta 4 slices sourdough bread extra virgin olive oil, for brushing, plus extra to serve ¹⁄³ cup (65g) ricotta 1 tablespoon lemon zest ¼ cup basil leaves 1 teaspoon pink peppercorns, crushed sea salt flakes 1 tablespoon honey, to serve Preheat a char-grill pan or barbecue over high heat. Brush each side of the bread lightly with oil and cook for 1–2 minutes each side. Spread each slice with ricotta and sprinkle with the lemon zest, basil, peppercorns and salt. Drizzle with extra oil and the honey to serve. Makes 4.

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white bean, horseradish and salami bruschetta 1 x 400g can white (cannellini) beans, rinsed and drained 2 teaspoons horseradish cream

Preheat a char-grill pan or barbecue over high heat.

¼ cup (60g) mascarpone

Place the beans, horseradish, mascarpone, oil, salt

1 tablespoon extra virgin olive oil,

and pepper in a medium bowl. Using a fork, mash

plus extra for brushing and drizzling

to a paste and set aside. Brush each side of the bread

sea salt and cracked black pepper

lightly with oil and cook for 1–2 minutes each side.

4 slices sourdough bread

Spread each slice with the bean mixture and top with

12 slices (150g) hot salami

salami and watercress. Sprinkle with salt and pepper

½ cup watercress leaves

and drizzle with oil to serve. Makes 4.

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quick fix

pesto, white anchovy and mozzarella bruschetta 1 cup baby rocket leaves, chopped 2 tablespoons store-bought pesto ¼ cup (60ml) extra virgin olive oil, plus extra for brushing and drizzling 8 white anchovies 2 teaspoons white balsamic vinegar 4 slices sourdough bread 1 clove garlic, halved 2 x 100g buffalo mozzarella, torn ½ teaspoon chilli flakes Preheat a char-grill pan or barbecue over high heat. Place the rocket, pesto, oil, anchovies and vinegar in a bowl and mix to combine. Set aside. Brush each side of the bread lightly with oil and cook for 1–2 minutes each side. Rub each slice with garlic and top with the pesto mixture and mozzarella. Drizzle with oil and sprinkle with the chilli flakes to serve. Makes 4.

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quick fix

| marinades

spicy mint, lime and honey marinade 1 cup mint leaves

Place the herbs, chilli, lime rind and juice, oil, honey, salt and

½ cup coriander (cilantro) leaves

pepper in a small food processor. Process until fine. Makes 1 cup.

1 long red chilli, chopped

Serving suggestion: For a great starter, mix ¼ cup (60ml) of the

1 tablespoon finely grated lime rind

marinade with 16 green (uncooked) prawns (shrimp) and set

¼ cup (60ml) lime juice

aside for 3 minutes. Heat a char-grill pan or barbecue over

½ cup (125ml) extra virgin olive oil

medium heat. Add the prawns and cook, turning, for 3–4 minutes

1 tablespoon honey

or until cooked through. Serve with the extra marinade.

2 teaspoons sea salt flakes

Tip: Fresh, zesty and super versatile, this marinade is also perfect

1 teaspoon cracked black pepper

with lamb, beef or chicken. It will keep in the fridge for 2–3 days.

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quick fix

chilli, coconut and lemongrass marinade

Place the lemongrass, ginger, garlic, chilli, coriander, sugar, fish sauce and oil in a small food processor and

1 x stalk lemongrass, white part only, chopped

process until fine. Add the lime juice and coconut milk

1 tablespoon finely grated ginger

and mix to combine. Makes ¾ cup.

1 clove garlic

Serving suggestion: For an easy summer dinner, mix

1 long green chilli, chopped

½ cup (125ml) of the marinade with 12 cleaned, halved

¼ cup coriander (cilantro) leaves

squid tubes and set aside for 10 minutes. Preheat a char-grill

2 teaspoons caster (superfine) sugar

pan or barbecue over high heat. Thread the squid onto

2 teaspoons fish sauce

12 soaked bamboo skewers and cook for 1 minute each side

2 tablespoons vegetable oil

or until just cooked. Sprinkle with baby mint leaves to serve.

1 tablespoon lime juice

Tip: This marinade also partners beautifully with fish, chicken

½ cup (125ml) coconut milk

and pork for a delicious summer grill.

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smoky sumac, chilli and lime rub

Place the paprika, chilli, sumac, sugar, pepper, salt and lime rind in a bowl and mix well to combine. Makes ½ cup.

1½ tablespoons ground smoked paprika

Serving suggestion: Spice up your summer feast by tossing

2 teaspoons ground paprika

450g chicken wings with ¼ cup (60ml) of the rub and

1 teaspoon chilli flakes

1 tablespoon of extra virgin olive oil. Preheat oven to 180°C

2 teaspoons ground sumac

(350°F). Place the wings on a wire rack set above a baking

2 teaspoons brown sugar

tray and roast for 20–30 minutes or until golden and cooked

½ teaspoon cracked black pepper

through. Sprinkle with extra rub and serve with lime wedges.

1 tablespoon sea salt flakes

Tip: Try rubbing this smoky blend on pork ribs, steak and chicken

1 tablespoon finely grated lime rind

thighs. You can store it in the refrigerator for up to one month.

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quick fix

lemon, salt and sichuan pepper rub 1 tablespoon Sichuan peppercorns 2 tablespoons store-bought crispy fried shallots (eschalots) 1½ tablespoons sea salt flakes 1 tablespoon finely grated lemon rind Place the peppercorns and shallots in a mortar and pound with a pestle until coarse. Add the salt and lemon rind and mix to combine. Makes ½ cup. Serving suggestion: Rubs aren’t just for meats – try this tasty tofu option. Toss 350g firm tofu pieces with 2 tablespoons of the rub. Heat 1 tablespoon vegetable oil in a large frying pan over high heat. Add half the tofu and cook, turning, for 2–3 minutes or until golden. Repeat with the oil and remaining tofu. Serve with micro salad mix and extra rub. Tip: This zesty, salty rub is also ideal for adding extra punch to fish, chicken and pork. It will keep in the fridge for up to one month.

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quick fix

| milky pops

cookies and cream popsicles ½ cup (125ml) single (pouring) cream 1¼ cups (310ml) milk ¼ cup (40g) icing (confectioner’s) sugar 1 teaspoon vanilla extract 15 cream-filled chocolate biscuits (140g), crushed Place the cream, milk, sugar and vanilla in a medium bowl and whisk until the sugar has dissolved. Add the biscuit and stir to combine. Divide the mixture between 8 x ¹⁄ ³-cup-capacity (80ml) popsicle moulds and insert popsicle sticks. Freeze for 4–5 hours or until frozen. Makes 8.

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choc-dipped banana popsicles 1½ cups (375ml) milk 1 cup mashed banana (about 2 large bananas) ¼ cup (40g) icing (confectioner’s) sugar 2 teaspoons vanilla extract 200g dark chocolate, melted 1 tablespoon vegetable oil Place the milk, banana, sugar and vanilla in a blender and blend until smooth. Divide the mixture between 8 x ¹⁄ ³-cup-capacity (80ml) popsicle moulds and insert popsicle sticks. Freeze for 4–5 hours or until frozen. Remove the popsicles from their moulds and place on a tray lined with non-stick baking paper. Place the chocolate and oil in a small bowl and stir to combine. Dip each popsicle halfway into the chocolate mixture. Return to the tray and freeze for a further 5 minutes or until set. Makes 8.

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quick fix

caramel swirl popsicles 1 cup (250ml) milk 1¼ cups (310ml) single (pouring) cream 2 tablespoons malt powder ¼ cup (40g) icing (confectioner’s) sugar ¼ cup (60ml) caramel topping 2 tablespoons single (pouring) cream, extra Place 8 x ¹⁄ ³-cup-capacity (80ml) popsicle moulds in the freezer to chill. Place the milk, cream, malt powder and sugar in a medium bowl. Whisk until the sugar has dissolved and set aside. Place the caramel and extra cream in a small bowl and mix to combine. Using a teaspoon, drizzle the caramel down the sides of the frozen moulds. Divide the milk mixture between each mould, insert popsicle sticks and freeze for 4–5 hours or until frozen. Makes 8.

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31

quick fix

chocolate milkshake popsicles 2 cups (500ml) milk ¼ cup (25g) Dutch cocoa powder ¾ cup (120g) icing (confectioner’s) sugar 1 teaspoon vanilla extract Place the milk, cocoa, sugar and vanilla in a blender and blend until smooth. Divide the mixture between 8 x ¹⁄ ³-cup-capacity (80ml) popsicle moulds and insert popsicle sticks. Freeze for 4–5 hours of until frozen. Makes 8. Tip: Most popsicle moulds have lids to keep sticks in place while they are freezing. If you don’t have this type of mould you can cover the filled popsicle tray with two layers of aluminium foil and make small incisions for each stick.

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donna hay news

what’s new… There are exciting new products available in the donna hay general store, as well as a new way to enjoy the magazine. Plus, if you have a special occasion coming up, why not consider starting a list at our gift registry?

kitchen style Your favourite donna hay silicone kitchen tools are now available in stylish indigo. Durable and dishwasher safe, the

fast, fresh, simple.

cook's spoon, spatula and spoonula make an ideal addition casual chic

to your bakeware collection. Plus, they go perfectly with

summer

+ the best barbecue recipes + quick-fix marinades + vibrant noodle salads + on-trend coconut

our range of napery in classic beach navy – from tea towels to elegant aprons. Available from $12.95 at donnahay.com

your digital edition Did you know that donna hay magazine is now available to download for just $4.99 at Google Play? That means you can get all the fast, fresh and simple ideas you love about

the new grill

the magazine on your android device, including extra

lime and tequila chicken with smoky chilli sauce

features such as video footage. Plus, there's a clever cook mode, with simple steps in a larger format, so you can use your device while creating delicious dishes in the kitchen.

a donna hay wishlist Are you planning something new, exciting and special in the new year? Whether you're a bride-to-be or have a notable birthday coming up, the donna hay general store gift registry is a simple way to organise a gift list for your guests (leaving you with one less thing to worry about!). We’ll package up your presents and organise to have them delivered at a time that suits you. Visit donnahay.com.au/giftregistry to find out

PHOTOGRAPHY CHRIS COURT

more and to browse our beautiful collection of gift ideas.

for the latest news, visit donnahay.com like us on facebook

follow us on twitter

follow us on instagram

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ISSUE 79 FEB/MAR 2015 www.donnahay.com

crafted by nature On an organic farm in the rich pastures of the Goulburn Valley in Victoria, an Australian family is following age-old traditions and working with nature to produce pure pot-set yoghurt.

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ADVERTISING FEATURE

Peter Smith, John Schofield and Melinda Smith

Jalna is a second-generation Australian family business, passionate about making traditional pot-set yoghurt. pure pot-set quality Peter and Melinda Smith, who run the Jalna biodynamic organic farm for the McLaren family, believe life should be as simple and uncomplicated as possible. On the farm, located just outside of Echuca in Victoria, they adopt a holistic, organic approach. They lovingly tend to the lush pastures and herd of cows to supply the best-quality milk to make Jalna’s traditional pot-set yoghurts. Jalna produces yoghurt in the most natural way – they simply take the fresh milk sourced from local farms, add friendly probiotic cultures, place it in pots, sealing with a lid, and create the ideal environment to let nature do the rest. Jalna is a second-generation family business, with the McLaren story beginning over 36 years ago when they purchased a small dairy from a Polish migrant who specialised in making cheese, cream and pot-set yoghurt. The dairy was called ‘Jalna’, so they decided to keep the name and continue the pot-set tradition. Quality Assurance Manager, John Schofield, is always on hand to ensure the finest ingredients are used to make the yoghurts, with absolutely no artificial ingredients, gums, stabilisers or cane sugar. The team is passionate about the way they make their yoghurt and believe that the delicious results

PHOTOGRAPHY JEREMY SIMONS

speak for themselves – they know that food made in a natural way not only tastes better, but is better for you. “Life in Australia is wonderful, with our vast outdoors and abundance of delicious foods and fresh ingredients,” says Melinda. “We want Australians everywhere to enjoy our small contribution.”

visit www.jalna.com.au

A little pot of purity WorldMags.net

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. e a s y.

weeknights Keep your cool this season with these fast and vibrant feasts. Bright summer bowls, spicy grills and simple zesty pastas will ensure balmy evenings are a breeze.

RECIPES DOLORES BRAGA MENÉNDEZ

photography WILLIAM MEPPEM styling STEVE PEARCE

WorldMags.net

easy weeknights

ONE

chilli tuna pasta 500g spaghetti 2 tablespoons extra virgin olive oil, plus extra for drizzling

Cook the pasta in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain and set aside.

4 cloves garlic, thinly sliced

Heat the oil in a large frying pan over high heat. Add

¼ cup (50g) capers, drained

the garlic and cook, stirring, for 1 minute or until lightly

400g cherry tomatoes, quartered

browned. Add the capers and cook for a further 1 minute.

¼ cup (60ml) red wine vinegar

Add the pasta, tomato, vinegar, tuna, parsley, lemon zest,

2 x 185g cans chilli-flavoured tuna, drained 3 cups flat-leaf parsley leaves, finely chopped 2 tablespoons lemon zest

salt and pepper and toss to combine. Divide between serving bowls and drizzle with the lemon juice and extra olive oil to serve. Serves 4.

sea salt and cracked black pepper ¹⁄³ cup (80ml) lemon juice

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easy weeknights

TWO

portuguese-style chicken drumsticks 1 tablespoon smoked paprika 1 teaspoon cayenne pepper

Preheat oven to 250°C (500°F). Place the smoked paprika, cayenne pepper, cumin and oregano in a large bowl.

1 teaspoon ground cumin

Add the oil, 1 tablespoon of the vinegar, the sugar, salt

1½ tablespoons dried oregano leaves

and pepper and mix to combine. Reserve and set aside

¼ cup (60ml) extra virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon brown sugar sea salt and cracked black pepper 3 cloves garlic, crushed 12 x 120g chicken drumsticks 2 slices white bread, torn ¹⁄³ cup (80ml) water lemon wedges, to serve

2 tablespoons of the marinade. Add the garlic and chicken to the bowl and toss well to coat. Place the chicken on a large lightly greased baking tray lined with non-stick baking paper and roast for 15–18 minutes or until golden and cooked through. While the chicken is roasting, place the bread, water, reserved marinade and remaining vinegar in a small food processor and process until combined. Serve with the chicken and lemon wedges. Serves 4.

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easy weeknights

THREE

spicy omelettes with asian prawn salad 1 tablespoon fish sauce 1 tablespoon chilli jam, plus extra to serve 8 eggs

Place the fish sauce and chilli jam in a large bowl and whisk until well combined. Add the eggs and whisk to combine. Heat 2 teaspoons of the oil in a 15cm non-stick

2 tablespoons peanut oil

frying pan over high heat. Add ¹⁄³ cup (80ml) of the egg

16 large cooked prawns (shrimp), peeled and cleaned 4 baby cucumbers +, quartered

mixture and swirl to coat the base of the pan. Cook for

1 carrot, peeled and shredded

1 minute or until the egg is just beginning to set. Remove from the pan, fold in half, set aside and keep warm.

1 cup (80g) bean sprouts, trimmed

Repeat with the remaining oil and egg mixture to make 4

1 cup coriander (cilantro) leaves

omelettes. Place the omelettes on plates and top with the

lime wedges, to serve

prawns, cucumber, carrot, bean sprouts and coriander. Serve with the extra chilli jam and lime wedges. Serves 4. + If baby cucumbers are unavailable, simply halve 1 large Lebanese cucumber and cut into small lengths.

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easy weeknights

FOUR

harissa beef skewers with tahini slaw ½ cup (140g) plain (Greek-style) yoghurt

Place the yoghurt, tahini, lemon juice, salt and pepper in

2 tablespoons tahini

a large bowl and stir to combine. Add the cabbage, onion,

¼ cup (60ml) lemon juice

dill, sultanas and pine nuts and toss to combine. Set aside.

sea salt and cracked black pepper

Preheat a char-grill pan or barbecue over medium heat.

700g white cabbage, thinly sliced

Place the harissa, oil, salt and pepper in a small bowl and

3 green onions (scallions), shredded 1 cup dill sprigs, chopped ¹⁄³ cup (55g) sultanas ¹⁄³ cup (50g) pine nuts, toasted 1 tablespoon harissa paste

mix to combine. Thread the meat onto 16 metal skewers and brush with the harissa mixture. Cook, in batches, for 2–3 minutes each side for medium, or until cooked to your liking. Serve the skewers with the slaw. Serves 4.

2 tablespoons extra virgin olive oil 850g beef rump, trimmed and cut into 1cm-thick slices lemon wedges, to serve

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easy weeknights

FIVE

spiced lamb and chickpea burgers 1 x 400g can chickpeas, drained, rinsed and lightly crushed 500g lamb mince

Preheat a char-grill pan or barbecue over medium heat. Place the chickpeas, lamb, dukkah, garlic, parsley,

¼ cup (35g) store-bought dukkah, plus extra to serve

eggwhite, honey, salt and pepper in a large bowl and

3 cloves garlic, crushed

mix well to combine. Divide into four equal portions

½ cup flat-leaf parsley leaves, chopped 1 eggwhite 2 tablespoons honey sea salt and cracked black pepper 1 medium eggplant (aubergine), thinly sliced extra virgin olive oil, for brushing 160g havarti cheese, sliced 4 soft white rolls or burger buns, halved sliced tomato, baby spinach and Greek-style yoghurt, to serve

and shape into 1cm-thick patties. Set aside. Brush the eggplant with oil and cook for 3–4 minutes each side or until charred. Divide the cheese between the bases of the rolls and top with the eggplant. Brush the patties with oil and cook for 2–3 minutes each side or until cooked through. Place on top of the eggplant. Top each burger with slices of tomato and sprinkle with salt, pepper and the extra dukkah. Sandwich with the tops of the rolls and serve with spinach leaves and yoghurt. Serves 4.

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easy weeknights

SIX

pancetta, egg and tomato cheat’s pizza 2 large Lebanese flatbreads ¹⁄³ cup (95g) tomato paste 2 cups (160g) grated havarti+ 8 slices flat pancetta 200g mixed cherry tomatoes, halved 1 cup (200g) ricotta 6 eggs sea salt and cracked black pepper finely grated parmesan, to serve

Preheat oven to 220°C (425°F). Place the flatbreads on baking trays lined with non-stick baking paper and spread each with the tomato paste. Divide the havarti, pancetta, tomato, ricotta and eggs between the bases and sprinkle with salt and pepper. Bake for 12–15 minutes or until the eggs are just set. Allow the pizzas to stand for 2–3 minutes before sprinkling with the parmesan to serve. Serves 4. + Havarti is a buttery, mild, semi-soft cow's milk cheese. Find it in most supermarkets and delicatessens, or substitute with a mild cheddar.

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easy weeknights

SEVEN

chicken and chorizo tacos 250g firm air-dried chorizo, cases removed and chopped 2 tablespoons extra virgin olive oil 500g chicken mince

Place the chorizo in a small food processor and process until finely chopped. Heat the oil in a large non-stick frying pan over high heat. Add the chicken, chorizo,

2 cloves garlic, crushed

garlic, chilli, salt and pepper and cook, breaking up any

½ teaspoon chilli flakes

lumps with a wooden spoon, for 12–15 minutes or until

sea salt and cracked black pepper 8 small tortillas, warmed 1 avocado, seeded and sliced ½ cup (120g) sour cream, plus extra to serve 1 x 400g can black beans, rinsed and drained

browned and cooked through. Divide the chicken mixture between the tortillas. Top with the avocado, sour cream, black beans and coriander. Serve with the chilli sauce, lime and extra sour cream. Serves 4.

1 cup coriander (cilantro) leaves chilli sauce and lime wedges, to serve

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easy weeknights

EIGHT

salmon with ginger quinoa ¼ cup (60ml) peanut oil

Heat 2 tablespoons of the oil in a large non-stick frying

2 tablespoons shredded ginger

pan over high heat. Add the ginger and garlic, and cook

3 cloves garlic, thinly sliced 1½ cups (300g) white quinoa, cooked+

for 1–2 minutes or until lightly golden. Add the quinoa

3 green onions (scallions), thinly sliced

until lightly toasted. Add the onion and soy sauce and

2 tablespoons light soy sauce 4 x 160g salmon fillets, skin-on and halved sea salt and cracked black pepper 1 Lebanese cucumber, seeded and thinly sliced 1 small red onion, thinly sliced 1 cup basil leaves lime wedges, to serve

and cook, stirring occasionally, for 10–12 minutes, or toss to combine. While the quinoa mixture is cooking, heat the remaining oil in a medium non-stick frying pan over high heat. Cook the salmon for 3–4 minutes each side or until cooked to your liking. Divide the quinoa and salmon between plates and sprinkle with salt and pepper. Serve with the cucumber, red onion, basil and lime. Serves 4. + Cook the quinoa according to packet instructions.

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easy weeknights

NINE

zucchini and ricotta summer lasagne 3 store-bought fresh lasagne sheets, cut into 6cm lengths

Cook the pasta in a large saucepan of salted boiling

1 cup (120g) frozen peas, thawed

water for 2 minutes or until al dente. Refresh under

1 zucchini (courgette), grated 2 small red chillies, finely chopped 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice ¼ cup (65g) store-bought pesto, plus extra to serve sea salt and cracked black pepper 1 cup (200g) ricotta

cold running water and set aside. Place the peas in a large bowl and gently crush with a fork. Add the zucchini, half the chilli, the oil, lemon juice, pesto, pasta, salt and pepper and toss to combine. Divide between serving plates, top with the ricotta, the extra pesto and the remaining chilli. Sprinkle with mint and parmesan to serve. Serves 4.

1 cup mint leaves ½ cup (40g) finely grated parmesan, to serve

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easy weeknights

TEN

char-grilled snapper and green olive pesto bruschetta 8 thin slices sourdough bread extra virgin olive oil, for brushing and drizzling 8 x 100g snapper fillets, skin on 2 cups (100g) watercress 500g radishes, trimmed and halved olive and cashew pesto 1 x 360g jar pitted Sicilian (green) olives, drained ½ cup (75g) roasted cashews ½ cup basil leaves 2 tablespoons lemon juice

To make the olive and cashew pesto, place the olives, cashews, basil, lemon juice, oil, salt and pepper in a small food processor and process until combined. Set aside. Preheat a char-grill pan or barbecue over high heat. Brush the bread with oil and cook for 1–2 minutes each side or until toasted. Set aside. Working in batches, brush the fish with oil and cook, skin-side down, for 3 minutes. Turn and cook for a further 1 minute or until just cooked through. Divide the watercress, radish and toast between plates.

1 tablespoon extra virgin olive oil

Spread the toast with pesto and top with the fish. Sprinkle

sea salt and cracked black pepper

with salt and pepper and drizzle with oil to serve. Serves 4.

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how to cook

| flatbread

These soft and smoky homemade flatbreads are definitely worth the extra effort. Irresistible when served warm and fresh from the grill, simply add your favourite dips, salads and the best barbecued meats.

RECIPE JESSICA BROOK

photography WILLIAM MEPPEM styling JESSICA BROOK

flatbread

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how to cook

flatbread 2 teaspoons dry yeast 1 teaspoon caster (superfine) sugar ²⁄³ cup (160ml) milk, at room temperature ¹⁄³ cup (80ml) water, at room temperature 2½ cups (320g) 00 (superfine) flour+ 1 teaspoon sea salt flakes 1 tablespoon extra virgin olive oil, plus extra for greasing Place the yeast, sugar, milk and water in a small bowl and stir to combine. Set aside for 5 minutes or until the mixture starts to bubble and the surface looks foamy. Place the flour and salt in a large bowl and mix to combine. Add the oil to the yeast mixture and stir to combine. Gradually add the yeast mixture to the flour mixture, mixing until combined. Turn out onto a lightly floured surface in a large, lightly oiled bowl, cover with a damp tea towel

tips + tricks

and allow to stand for 40 minutes or until doubled in size.

+ Flatbreads are delicious with hummus or tzatziki and a

and knead for 4–5 minutes or until smooth. Place the dough

Preheat a char-grill pan or barbecue over medium heat.

squeeze of lemon. They're a great partner for barbecued

Punch the air out of the dough and divide into 6 equal pieces.

meats and fish, too (see our beautiful grills on page 90).

Roll out each piece on a lightly oiled surface to a 20cm round.

+ Keep the flatbreads warm and soft before serving by

Cook the flatbreads, in batches, for 1–2 minutes each side, or

placing them between the folds of a clean tea towel.

until they puff slightly. Transfer to a clean dry tea towel and

+ Wrap any unused dough in plastic, refrigerate and use

cover until ready to serve. Makes 6.

within 1 day. You can freeze cooked flatbreads in zip-lock

+ 00 or bread flour is available from the baking aisle of the supermarket.

bags, then defrost and reheat to serve.

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49

drinks

| flavoured ice cubes

Pop one of these colourful, fruity and juicy jewels into your favourite tipple for a refreshing tropical drink that's as cool as ice! photography WILLIAM MEPPEM styling STEVE PEARCE

cucumber and lime ice cubes

blood orange swirl ice cubes

Using a hand-held stick blender, blend 100g chopped Lebanese

Divide ¾ cup (180ml) blood orange juice between moulds

cucumber and ¼ cup (60ml) coconut water until smooth.

of a 12 x 30ml-capacity ice cube tray and freeze for 15 minutes

Divide half the cucumber mixture between 6 moulds of a

or until just beginning to freeze. Top up with ¾ cup (180ml)

12 x 30ml-capacity ice cube tray. Divide ¹⁄³ cup (80ml) coconut

orange juice to create a swirled effect and freeze for a further

water between the remaining 6 moulds. Top each mould with

45 minutes or until frozen. Pop out and serve in your desired

1 thin slice of lime and freeze for 30 minutes. Top up moulds

drink. Makes 12.

with remaining cucumber mixture and ¹⁄³ cup (80ml) coconut

Serving suggestion: Use these ice cubes as a delicious base for your

water, alternating layers, and freeze for a further 30 minutes or

Campari and soda. You can buy blood orange juice, either fresh or

until frozen. Pop out and serve in your desired drink. Makes 12.

in cartons, from delis and greengrocers.

Serving suggestion: This refreshing flavour is perfect with gin and tonic or to add to sparkling mineral water with a dash of elderflower cordial.

pineapple and coconut ice cubes

coconut and lychee ice cubes

Divide ¹⁄³ cup (80ml) pineapple juice between 6 moulds of a 12 x 30ml-capacity ice cube tray. Divide ¹⁄³ cup (80ml) coconut

Using a hand-held stick blender, blend 150g peeled, pitted

milk between the remaining moulds and freeze for 30 minutes.

and chopped lychees and ¼ cup (60ml) coconut water until

Top up moulds with ¹⁄³ cup (80ml) pineapple juice and ¹⁄³ cup

smooth. Divide half the lychee mixture between 6 moulds

(80ml) coconut milk, alternating layers, and freeze for a further

of a 12 x 30ml-capacity ice cube tray. Divide ¹⁄³ cup (80ml)

30 minutes or until frozen. Pop out and serve in your desired

coconut water between the remaining 6 moulds and freeze

drink. Makes 12.

for 30 minutes. Top up moulds with the remaining lychee

Serving suggestion: This pine-coconut mix is a great match for white

mixture and ¹⁄³ cup (80ml) coconut water, alternating layers,

rum or spiced rum – just top up with pineapple juice and soda water.

and freeze for a further 30 minutes or until frozen. Pop

raspberry and peach ice cubes

out and serve in your desired drink. Makes 12. Serving suggestion: These tropical ice cubes will freshen up a vodka soda or simply serve with sparkling mineral water and mint leaves.

Using a hand-held stick blender, blend ½ cup (80g) frozen raspberries, ¹⁄³ cup (80ml) coconut water and 1 tablespoon

ginger beer and orange ice cubes

icing (confectioner’s) sugar until smooth. Divide half the

Divide ¹⁄³ cup (80ml) ginger beer between 6 moulds of

ice cube tray. Divide ¹⁄³ cup (80ml) peach nectar between the

a 12 x 30ml-capacity ice cube tray. Divide ¹⁄³ cup (80ml)

remaining 6 moulds and freeze for 30 minutes. Top up moulds

orange juice between the remaining moulds and freeze

with the remaining raspberry mixture and ¹⁄³ cup (80ml) peach

for 30 minutes. Top up moulds with ¹⁄³ cup (80ml) ginger

nectar, alternating layers, and freeze for a further 30 minutes.

beer and ¹⁄³ cup (80ml) orange juice, alternating layers, and freeze for a further 30 minutes or until frozen. Pop

Pop out and serve in your desired drink. Makes 12.

out and serve in your desired drink. Makes 12.

sparkling wine or champagne just before serving, for a fizz that's

Serving suggestion: The tangy citrussy flavour of these ice cubes

ideal for toasting the summer.

make them perfect in a tumbler of whiskey, or add to sparkling

Tip: You can play with the layers and flavours of your ice cubes

wine with a dash of fresh orange juice.

by varying the amount of liquid you pour into each mould.

Serving suggestion: Drop one of these fruity ice cubes in a flute of

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RECIPES JESSICA BROOK

raspberry mixture between 6 moulds of a 12 x 30ml-capacity

drinks . flavoured ice cubes

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51

ADVERTISING FEATURE

the event On Friday 17 October, 2014, 15 lucky winners and their guests were treated to an enchanting dinner, hosted at the donna hay studios. A beautiful night was had by all, thanks to American Express.

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PHOTOGRAPHY CON POULOS

Special ays WorldMags.net

location . positano

FROM

Positano

Be seduced by the dramatic cliffs tumbling into an ocean of turquoise, the sun-bleached villas in pastel hues and the steep winding alleys of charming Positano. This pretty fishing village is a jewel on Italy's Amalfi Coast, where lovingly crafted dishes, sweet flavours and bountiful fresh produce are shared by the sea in the company of lovers, friends and holidaymakers. Wish you were here. photography CON POULOS food photography CHRIS COURT styling STEVE PEARCE

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RECIPES STEVE PEARCE MERCHANDISING PHOEBE MCEVOY

location . positano

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Our Italian romance begins, lounging on the

sun-drenched pebbled beach in this dreamy

coastal hamlet.

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location . positano

Local providores overflow with an abundance of bright and fresh ingredients, ready to be crafted into simple rustic fare. zucchini and provolone tart 6 eggs sea salt and cracked black pepper ¾ cup (180ml) milk ¾ cup (180ml) single (pouring) cream ¾ cup (60g) finely grated parmesan, plus extra to serve 350g provolone, thinly sliced 6 yellow squash (220g), thinly sliced 2 green zucchini (courgette) (200g), thinly sliced 2 grey zucchini (courgette) (200g), thinly sliced pastry 2¾ cups (410g) plain (all-purpose) flour 1½ teaspoons sea salt flakes 300g cold unsalted butter, chopped ¹⁄³ cup (80ml) iced water Preheat oven to 200°C (400°F). To make the pastry, place the flour, salt and butter in a food processor and process until the mixture resembles breadcrumbs. With the motor running, gradually add the water and process until the mixture comes together to form a dough. Shape into a disc, wrap in plastic wrap and refrigerate for 1 hour. Roll out the dough on a well-floured surface to 5mm thick. Lightly grease a 24cm x 34cm x 3.5cm rectangular tin. Line the tin with the pastry, allowing a 3cm overhang, and reserve any trimmings. Line the pastry case with non-stick baking paper, fill with baking weights or uncooked rice and bake for 20 minutes. Carefully remove the baking weights and paper+. Reduce oven to 180°C (350°F) and bake for a further 15–20 minutes, or until the pastry is lightly golden. Place the eggs, salt and pepper, milk, cream and parmesan in a large bowl, whisk to combine and set aside. Place the provolone, in a single layer, over the base of the tart. Top with the squash and zucchini and pour the cream mixture over the top. Bake for 45–50 minutes or until golden and just set. Set aside to cool to room temperature. Using a small serrated knife, carefully trim the overhanging pastry and discard. Sprinkle with extra parmesan to serve. Serves 6–8. + After you first bake the case, you may notice a few cracks in the pastry. Use the reserved trimmings to patch up any holes before baking again.

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zucchini and provolone tart

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location . positano

spaghetti with garlic, ricotta, tomato and crispy salami

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Winding through cobbled alleys on the way to lunch, the sweet scent of blooms in vibrant violets, pinks and brilliant magenta fills the sea-side air.

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61

A tangy citrus crush or icy fruit cocktail is the

perfect refreshment to enjoy against an idyllic ocean backdrop of the clearest blue.

icy lemon cups ½ cup (110g) caster (superfine) sugar 3 strips lemon rind ¼ cup (60ml) lemon juice 2 tablespoons water 3 cups ice cubes Place the sugar, lemon rind, lemon juice and water in a small saucepan over high heat and bring to the boil. Remove from the heat, discard the rind and refrigerate until cold. Place the ice and lemon mixture in a blender and blend until finely crushed. Spoon into cups to serve. Serves 4.

campari with watermelon and soda 500g chopped seedless watermelon 2 tablespoons lime juice ¼ cup (55g) caster (superfine) sugar ¹⁄³ cup (80ml) Campari 1½ cups (375ml) soda water crushed ice, to serve lime slices, to serve icy lemon cups

Place the watermelon, lime juice and sugar in a blender and blend until smooth. Divide between 4 tall glasses. Top with the Campari, soda and ice and serve with lime. Serves 4.

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campari with watermelon and soda

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limoncello and pistachio cannoli 1½ cups (225g) plain (all-purpose) flour, plus extra for dusting 1 tablespoon caster (superfine) sugar 30g unsalted butter, chopped 1 egg, separated ½ cup (125ml) white wine vegetable oil, for deep-frying slivered pistachios, to serve limoncello filling 2 cups (400g) ricotta 1 cup (250g) mascarpone ½ cup (160g) icing (confectioner’s) sugar, plus extra for dusting

Live la dolce vita with these pretty cannoli, bursting with the sweet, tart flavour of limoncello, emerald pistachio and a

sprinkling of sugar.

1 teaspoon vanilla extract 1 teaspoon finely grated lemon rind ½ cup (125ml) limoncello Place the flour, sugar and butter in a food processor and

lower into the oil and cook for 1–2 minutes, or until golden and

process until the mixture resembles fine crumbs. With the

crisp. Drain on absorbent paper for 1–2 minutes, or until the

motor running, add the egg yolk and wine and process until

moulds have cooled slightly, before sliding the pastry cases off.

a smooth, sticky dough forms. Turn out and divide into four

To make the limoncello filling, place the ricotta, mascarpone,

equal pieces. Wrap in plastic wrap and allow to stand at room

sugar, vanilla, lemon rind and limoncello in a food processor and

temperature for 15 minutes.

process for 3–4 minutes or until smooth. Place in a piping bag

While the dough is resting, fill a saucepan half-full with

fitted with a 1.7cm-round nozzle and fill the cases. Press the ends

oil and place over medium heat until the temperature reaches

with pistachios and dust with icing sugar to serve. Makes 22.

180°C (350°F) on a deep-frying thermometer. Working in batches,

+ Cannoli moulds are available from cookware stores. If you can't find

roll out the dough on a surface dusted lightly with flour to 2mm

them, buy dried cannellini pasta tubes and roll the pastry around the

thick. Using a sharp knife, cut the pastry into 22 x 10cm x 8cm

pasta (discarding the pasta after use). The cannoli tubes can be made

rectangles. Working in batches, wrap the pastry around cannoli moulds+, brushing the edges with eggwhite to seal. Carefully

1–2 days in advance and stored in an airtight container. Keep filled cannoli in the refrigerator for up to 2 days.

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STRIPED CHAIR (JUST SEEN) FROM ELEMENTS I LOVE.

limoncello and pistachio cannoli

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65

location . positano

Complete your Italian love story with this irresistible creamy ricotta torta, topped with glistening ruby cherries.

hazelnut, orange and ricotta cake spaghetti with garlic, ricotta, tomato and crispy salami

1 cup (140g) hazelnuts, toasted and skins rubbed off

2 heads garlic, halved

½ cup (110g) caster (superfine) sugar

¹⁄³ cup (80ml) extra virgin olive oil, plus extra for drizzling 1 teaspoon sea salt flakes

40g unsalted butter, melted

¼ cup (60ml) white balsamic vinegar

1 cup (220g) caster (superfine) sugar, extra

125g spicy salami, chopped

2 tablespoons finely grated orange rind

500g spaghetti

1 teaspoon vanilla extract

400g buffalo ricotta+

1 cup (250ml) single (pouring) cream, whipped to soft peaks

500g cherry tomatoes, halved

icing (confectioner’s) sugar, for dusting

300g baby bocconcini

1 cup (150g) cherries, to serve

¹⁄³ cup (50g) plain (all-purpose) flour 3 eggs

4 cups (800g) firm ricotta

finely grated parmesan, to serve 1 cup basil leaves, to serve

Preheat oven to 180°C (350°F). Line the bases of 2 x lightly

cracked black pepper, to serve

greased 22cm springform tins with non-stick baking paper and set aside. Place the hazelnuts and flour in a food processor

Preheat oven to 180°C (350°F). Place the garlic on a large sheet of aluminium foil and drizzle with 2 teaspoons of the oil.

Place the eggs and sugar in the bowl of an electric mixer

Wrap the garlic in the foil, place on a baking tray and roast for

and beat for 6 minutes or until tripled in size. In three batches,

30 minutes or until the garlic is golden and soft. Allow to cool

using a large metal spoon, fold the hazelnut meal into the

slightly, push the cloves out of their skins and place in a bowl

egg mixture. Add the butter and gently fold to combine. Divide

with the salt and vinegar. Using a fork, mash to a smooth

the mixture between the tins and smooth with a palette knife.

paste. Gradually add 2 tablespoons of the oil, whisking to

Bake for 15 minutes or until dry to the touch. Set aside for

combine, and set aside. Heat the remaining oil in a small

15 minutes to cool, before removing from the tins.

frying pan over high heat. Add the salami and cook, stirring,

While the cakes are cooling, place the ricotta, sugar, orange rind and vanilla in the bowl of an electric mixer and beat on

for 4 minutes or until crisp and golden. Cook the pasta in a saucepan of salted boiling water for 8–10 minutes or until al dente. Drain, reserving 1 cup (250ml)

high speed for 4 minutes or until smooth. Fold through the whipped cream and set aside.

of the cooking liquid. Return the pasta to the pan and add the

Line the base and sides of one of the cleaned tins with

reserved liquid and the garlic mixture. Toss well to combine.

non-stick baking paper. Place one of the cakes in the base

Cut the ricotta into thin wedges and divide between

66

and process to a fine meal. Set aside.

of the tin. Spoon the ricotta mixture over the cake and

plates. Top with the tomato, salami, bocconcini and pasta.

smooth with a palette knife. Top with the remaining cake

Drizzle with oil and sprinkle with parmesan, the basil and

and press lightly to secure. Freeze for 1 hour or until set.

pepper to serve. Serves 4.

Remove the tin, dust with the icing sugar and top with

+ Buffalo ricotta is available from selected cheese shops and

the cherries to serve. Serves 8–10.

delicatessens. You can substitute it with regular ricotta if you like.

Tip: You can store this cake in the refrigerator for up to 2 days.

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hazelnut, orange and ricotta cake

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in season . stone fruit

golden harvest The abundance of plump, juicy stone fruit means summer is well and truly here. Peaches, nectarines and apricots in honeyed tones of soft pink, rich yellow and dusty orange lend their signature sweetness to these iced delights and luscious baked treats. photography WILLIAM MEPPEM styling STEVE PEARCE

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RECIPES GEORGINA ESDAILE MERCHANDISING EMMALY STEWART

white peach and bourbon vanilla ice-cream

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69

in season . stone fruit

Conjuring the colours of a vivid sunset, these golden fruits are bright, beautiful and juicy. This, along with their sweet scent, makes them our most-loved summer treat.

nectarine and semolina cake

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blistered rosehip peaches

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in season . stone fruit

nectarine and semolina cake 125g unsalted butter, softened ¾ cup (165g) caster (superfine) sugar 2 teaspoons vanilla extract 2 eggs 1 cup (150g) plain (all-purpose) flour, sifted

The dynamic duo of white and yellow

2 teaspoons baking powder, sifted

nectarines in this fruit pie adds a delicious variation of flavour and extra sweetness.

1 cup (160g) fine semolina 1 cup (250ml) buttermilk 4 medium nectarines (450g), thinly sliced 1 tablespoon caster (superfine) sugar, extra 2 tablespoons honey ¼ cup (60ml) orange juice Preheat oven to 160°C (325°F). Lightly grease a 30cm round

nectarine and honey tray pie

heavy-based ovenproof dish. Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes or

4 medium white nectarines (500g), sliced

until pale and creamy. Scrape down the side of the bowl

4 medium yellow nectarines (500g), sliced

and add the vanilla and eggs, one at a time, beating well

½ cup (110g) caster (superfine) sugar

after each addition. Add the flour, baking powder, semolina

2 tablespoons honey

and buttermilk and beat until just combined. Spoon the

2 teaspoons vanilla extract

mixture into the prepared dish and smooth the top with

2 tablespoons cornflour (cornstarch)

a palette knife. Place the nectarine and the extra sugar

½ cup (60g) almond meal (ground almonds)

in a large bowl, toss to combine and arrange on top of the

1 egg, lightly beaten

cake. Bake for 40–45 minutes or until golden and cooked

white (granulated) sugar`, for sprinkling

when tested with a skewer. Place the honey and orange juice

pastry

in a small bowl, mix to combine and spoon over the cake.

4½ cups (675g) plain (all-purpose) flour

Set aside to cool slightly before serving. Serves 8–10.

375g cold unsalted butter, chopped 1½ cups (240g) icing (confectioner’s) sugar

blistered rosehip peaches

4 egg yolks 2 tablespoons iced water

2 rosehip tea bags ½ cup (125ml) boiling water

To make the pastry, place the flour, butter and icing sugar

7 medium white peaches (900g)

in a food processor and process until the mixture resembles

7 medium yellow peaches (900g)

fine breadcrumbs. With the motor running, add the egg yolks

½ cup (110g) caster (superfine) sugar

and iced water and process until a dough just comes together.

1 vanilla bean, split and seeds scraped

Turn out the dough onto a lightly floured surface and bring

4 strips orange rind

together using your hands. Divide the dough in half and flatten into discs. Cover in plastic wrap and refrigerate for 1 hour.

Preheat oven to 220°C (425°F). Place the tea bags and water

Preheat oven to 160°C (325°F). Place the nectarine, caster

in a small heatproof jug and set aside to steep for 2–3 minutes.

sugar, honey, vanilla and cornflour in a large bowl. Gently mix

Carefully remove the tea bags and discard. Arrange the peaches

to combine and set aside. Roll out 1 piece of the dough between

to fit snugly in a 30cm round heavy-based ovenproof dish.

2 sheets of non-stick baking paper to 3mm thick. Use the pastry

Place the sugar, vanilla and orange rind in a small bowl, stir

to line the base of a 37cm x 25cm Swiss roll tin. Sprinkle the

to combine and sprinkle over the peaches. Pour the rosehip

base with the almond meal and top with the nectarine mixture.

tea over the peaches and bake for 35–40 minutes, brushing

Roll out the remaining dough, as above, and place it over the

with the syrup halfway, until blistered and tender. Transfer

top of the pie. Press the edges with a fork to seal and trim any

the peaches to a serving plate and drizzle with the syrup to

excess pastry. Using a sharp knife, cut a cross in the middle of

serve. Serves 6–8.

the pastry. Brush the pastry with the egg and sprinkle with the

Tip: These baked peaches are delicious on their own, or served with

white sugar. Bake for 55–60 minutes or until golden and cooked

vanilla ice-cream and store-bought meringues.

through. Serves 8.

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nectarine and honey tray pie

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73

in season . stone fruit

This rustic summer cobbler brings your ripened stone fruit to life. With the sweet tang of raspberries in our home-style buttermilk biscuits, just waiting for lashings of fresh cream, it's nostalgic dessert at its best.

mixed stone fruit cobbler with raspberry and buttermilk biscuits 4 medium white peaches (500g), sliced 5 medium white nectarines (600g), sliced 6 apricots (400g), sliced ¾ cup (165g) caster (superfine) sugar 2 tablespoons lemon juice 2 teaspoons vanilla extract 2 tablespoons cornflour (cornstarch) icing (confectioner’s) sugar, for dusting raspberry and buttermilk biscuits 3 cups (450g) plain (all-purpose) flour, sifted, plus extra for dusting 3 teaspoons baking powder, sifted ¾ cup (165g) caster (superfine) sugar 185g cold unsalted butter, chopped ¾ cup (180ml) buttermilk 125g fresh raspberries, lightly crushed Preheat oven to 180°C (350°F). Place the peach, nectarine, apricot, sugar, lemon juice, vanilla and cornflour in a large bowl and mix to combine. Transfer the fruit mixture to a large (3-litre-capacity) ovenproof dish. Place the dish on a large baking tray, cover with aluminium foil and bake for 30–35 minutes or until the fruit has softened. While the fruit mixture is baking, make the raspberry and buttermilk biscuits. Place the flour, baking powder and caster sugar in a large bowl and mix to combine. Use your fingertips to rub the butter into the mixture until it resembles coarse breadcrumbs. Add the buttermilk and use a butter knife to mix until just combined, taking care not to overmix the dough. Turn out onto a lightly floured surface and gently bring the dough together. Place the raspberries on top of the dough and lightly dust with flour. Using your hands to gently work the raspberries into the dough, push out the dough to 2cm thick. Use a knife or square cutter to cut 8 x 7cm squares. Place the biscuits on top of the fruit and bake, uncovered, for a further for 30–35 minutes or until the biscuits are golden and cooked through. Dust with icing sugar to serve. Serves 8.

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mixed stone fruit cobbler with raspberry and buttermilk biscuits

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in season . stone fruit

white peach and bourbon vanilla ice-cream 1 litre water 1½ cups (330g) caster (superfine) sugar 8 medium white peaches (1.2kg) 2 cups (500ml) milk 1 cup (250ml) single (pouring) cream 1 teaspoon vanilla bean paste

apricot and cinnamon dutch pancakes

8 egg yolks ²⁄³ cup (150g) caster (superfine) sugar, extra

¼ cup (75g) caster (superfine) sugar

¼ cup (60ml) bourbon

4 apricots (250g), halved

18 amaretti biscuits (65g), crushed, to serve

20g unsalted butter, melted store-bought vanilla ice-cream, to serve 2 tablespoons ginger syrup +, to serve

Place the water and sugar in a large saucepan over high

pancake batter

Add the peaches, cover with a piece of non-stick baking

4 eggs

paper and weigh down with a small plate to submerge.

¾ cup (180ml) milk

Reduce the heat to medium and cook for 15–20 minutes

2 teaspoons vanilla extract

or until soft. Drain the peaches, reserving the syrup. Allow

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

the peaches to cool slightly before peeling. Refrigerate

½ teaspoon ground cinnamon

4 of the peaches. Halve and remove the stones from

¼ cup (55g) caster (superfine) sugar

the remaining peaches and place the flesh in a food

heat and bring to the boil, stirring until the sugar is dissolved.

processor. Process until smooth and refrigerate until cold. Preheat oven to 220°C (425°F). Place a medium non-stick

Place the milk, cream and vanilla in a medium saucepan

frying pan over medium heat. Place the sugar on a plate.

over high heat, stirring until the mixture is just boiling.

Press the apricot halves, cut-side down, into the sugar.

Remove from the heat and set aside. Place the egg yolks

Cook the apricot, cut-side down, for 2–3 minutes or until

and extra sugar in a large bowl and whisk until pale and

caramelised and set aside.

thick. Pour the milk mixture slowly into the egg mixture,

Place 2 x 14cm (1-litre-capacity) ovenproof frying pans

whisking to combine. Return the mixture to the saucepan

on a large baking tray and heat in the oven for 5 minutes.

over low heat and cook, stirring, for 8–10 minutes or until the

To make the pancakes, place the eggs in a blender and

custard is thick and coats the back of a spoon. Pour into a

blend for 2 minutes or until pale and frothy. Add the milk,

large bowl, cover with plastic wrap and refrigerate until cold.

vanilla, flour, cinnamon and sugar and blend for 1 minute

Add the bourbon and peach puree to the custard and whisk

or until well combined. Carefully remove the pans from

to combine. Pour into a 20cm x 30cm metal tray and freeze for

the oven and brush them generously with the butter.

8 hours or overnight until frozen. Remove from the freezer and

Divide the batter between the pans and return to the oven.

cut into squares. Working in batches, place in a food processor

Bake for 8–10 minutes or until golden and puffed. Serve the

and process until smooth, scraping down the side of the

pancakes immediately, topped with the apricots, ice-cream

processor. Return to the tin and freeze for 1 hour or until

and ginger syrup. Serves 4.

frozen. Place scoops of the ice-cream in serving bowls and

+ Ginger syrup is available from the toppings section of some

sprinkle with the amaretti. Serve with the whole peaches

supermarkets and selected specialty food stores.

and the reserved syrup. Serves 4–6.

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apricot and cinnamon dutch pancakes

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77

make now . noodle salads

noodle market

Delicate twirls of silky noodles among fragrant herbs and the freshest of flavours – be transported to a vibrant and bustling Asian market with these bright, beautiful salads, just perfect for summer days. photography WILLIAM MEPPEM styling STEVE PEARCE

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RECIPES DOLORES BRAGA MENÉNDEZ + STEVE PEARCE MERCHANDISING EMMALY STEWART

crispy pork and crab larb

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make now . noodle salads

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barbecued prawn skewers with nam jim vermicelli

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81

make now . noodle salads

crispy pork and crab larb

To make the dressing, place the mint, coriander, galangal, ginger, chilli, oil, sugar, fish sauce and lime juice in a small

1½ tablespoons finely grated ginger

food processor, process until combined and refrigerate. Place

4 cloves garlic, crushed

the noodles in a large bowl and pour over enough boiling water

5 coriander (cilantro) roots, chopped

to cover. Allow to stand for 5 minutes or until softened. Drain

2 tablespoons peanut oil

and refresh under cold running water. Thread the prawns onto

500g pork mince

the skewers and brush with oil. Heat a barbecue or char-grill

¼ cup (90g) oyster sauce

pan over high heat. Add the skewers and cook for 3–4 minutes

1 tablespoon lime juice, plus extra to serve

each side or until charred and cooked through. Toss the dressing

½ cup (125ml) water

through the noodles and divide between plates. Top with the

375g rice stick noodles

skewers, cashews, shiso, mint and lime juice to serve. Serves 4.

500g cooked crab meat 2 cups each Thai basil and coriander (cilantro) leaves 2 cups en choy+

lemongrass and coconut chicken noodle salad

store-bought crispy fried shallots (eschalots), to serve

4 x 180g chicken breast fillets

2 small red chillies, thinly sliced

½ cup (125ml) white vinegar ¼ cup (65g) grated palm sugar

Place the ginger, garlic, coriander root and oil in a bowl. Mix to

1 white onion, thinly sliced

combine and set aside for 3–4 minutes. Heat a large non-stick

1 Lebanese cucumber, thinly sliced

frying pan over high heat. Add the ginger mixture and cook for

3 kaffir lime leaves, shredded

30 seconds–1 minute or until fragrant. Add the pork and cook,

1kg fresh flat rice noodle sheets, cut into 2cm strips

breaking up any lumps with a wooden spoon, for 8–10 minutes or until well browned. Add the oyster sauce, lime juice and water

½ cup (70g) roasted peanuts, roughly chopped ¼ cup (20g) store-bought crispy shrimp+

and cook for 2–3 minutes or until just reduced.

2 cups mint leaves

Place the noodles in a large bowl and pour over enough boiling

2 small green chillies, thinly sliced, to serve

water to cover. Allow to stand for 5–10 minutes or until softened.

lemongrass and coconut broth

Drain and refresh under cold running water. Divide the noodles

1 x 400ml can coconut milk

and mince mixture between plates. Top with the crab, basil,

2 cups (500ml) coconut water

coriander, en choy, crispy shallots and chilli. Drizzle with the

1 tablespoon fish sauce

extra lime juice to serve. Serves 4.

3 small green chillies, halved

+ En choy, also known as amaranth, is an Asian leaf. You can buy

2 lemongrass stalks, white part only, halved and bruised

it at Asian grocery stores and greengrocers.

5 kaffir lime leaves, torn

barbecued prawn skewers with nam jim vermicelli

To make the broth, place the coconut milk, coconut water, fish sauce, chilli, lemongrass and lime leaves in a large deep-sided reduce the heat to low and cook for 5 minutes each side. Remove

16 extra-large green (uncooked) black tiger prawns (shrimp)

from the heat, cover and set aside for 10 minutes or until the

peanut oil, for brushing

chicken is cooked through. Drain the liquid, reserving 1 cup

½ cup (75g) roasted and salted cashews, finely chopped

(250ml). Allow the chicken to cool slightly, slice and set aside.

baby (micro) shiso and mint leaves (optional), to serve

Place the vinegar and sugar in a large non-reactive bowl

¼ cup (60ml) lime juice, to serve

and stir to dissolve the sugar. Add the onion, cucumber and

green nam jim dressing

lime leaves and allow to stand for 10–15 minutes. Drain,

1 cup Vietnamese mint leaves

reserving ½ cup (125ml) of the liquid. Place the noodles in a large bowl and pour over enough boiling

1 cup coriander (cilantro) leaves 1 tablespoon peeled and finely grated galangal

water to cover. Allow to stand for 5 minutes or until softened.

1 tablespoon finely grated ginger

Drain and refresh under cold running water. Top the noodles

2 long green chillies, 1 with seeds removed, roughly chopped

with the cucumber mixture, chicken, peanuts, shrimp and

2 tablespoons peanut oil

mint. Drizzle with the reserved broth and vinegar mixture,

1 tablespoon caster (superfine) sugar

and top with the chilli to serve. Serves 4.

½ tablespoon fish sauce

+ You can buy dried crispy shrimp in the Asian section of the

2 tablespoons lime juice

supermarket or at Asian grocers.

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WOODEN TEA CHEST PACKING CRATES FROM DOUG UP ON BOURKE.

frying pan over medium heat. Bring to a simmer, add the chicken, 200g vermicelli rice noodles

lemongrass and coconut chicken noodle salad

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83

make now . noodle salads

chilli squid and tomato salad with lotus chips

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beef and noodle slaw with ground roasted rice

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85

make now . noodle salads

chilli squid and tomato salad with lotus chips

While the rice is roasting, place the fish sauce, lime juice, sugar and onion in a bowl. Stir until the sugar is dissolved and set aside. Heat a large non-stick frying pan over medium heat. Sprinkle

400g dried wheat noodles 2 tablespoons chilli soybean paste

the beef with salt and pepper and cook for 1–2 minutes each

½ cup (125ml) lime juice, plus lime wedges to serve

side or until browned. Transfer to an oven tray and roast for

1kg squid tubes, cleaned and thinly sliced

12–15 minutes for medium rare or until cooked to your liking.

2 tablespoons peanut oil

Allow to rest for 5 minutes before slicing. Place the noodles in a large bowl and pour over enough boiling

400g heirloom cherry tomatoes, halved 4 small green tomatoes (360g), quartered

water to cover. Allow to stand for 5 minutes or until softened.

baby (micro) green and purple basil leaves (optional), to serve

Drain and refresh under cold running water. Divide the noodles,

lotus chips

carrot, cabbage, mango, bean sprouts, basil, chilli and beef

vegetable oil, for deep frying

between plates. Drizzle with the dressing and sprinkle with the

1 lotus root (400g), peeled and thinly sliced

ground roasted rice to serve. Serves 4.

sea salt and cracked black pepper To make the lotus chips, fill a large saucepan two-thirds full

duck and cucumber salad with chilli ginger dressing

with vegetable oil and place over medium heat until the temperature reaches 160ºC (325°F) on a deep-frying thermometer.

4 x 200g duck breast fillets, skin scored

Cook the lotus root, in batches, for 30 seconds – 1 minute or until

sea salt flakes

lightly golden. Drain on absorbent paper, sprinkle with salt and

420g fresh egg noodles+

pepper and set aside. Cook the noodles in a large saucepan of

2 apple cucumbers (500g), peeled, seeds removed and sliced

boiling water for 4 minutes or until just cooked. Drain, refresh

2 Lebanese cucumbers (260g), peeled, seeds removed and sliced

under cold running water and set aside.

8 baby cucumbers (cukes), halved 1 pomelo ++, peeled and chopped

Place the chilli paste and lime juice in a small bowl and stir to combine. Place the squid and half the chilli mixture in a bowl

4 eschalots (French shallots), thinly sliced

and toss to combine. Heat ½ tablespoon of the peanut oil in a large

2 cups Vietnamese mint leaves, to serve

non-stick frying pan over high heat. Cook the squid, in batches,

baby (micro) lemon balm leaves (optional), to serve

for 2–3 minutes or until just cooked and golden, wiping the pan

chilli ginger dressing

and adding more oil as necessary. Divide the noodles between

2 tablespoons fish sauce

serving plates. Top with the squid, tomato and lotus chips and

1½ tablespoons finely grated ginger

sprinkle with salt and pepper. Drizzle with the remaining chilli

2 long red chillies, thinly sliced

mixture and serve with lime wedges and basil. Serves 4.

½ cup (110g) caster (superfine) sugar

beef and noodle slaw with ground roasted rice

¹⁄³ cup (80ml) water ¼ cup (60ml) lime juice

½ cup (100g) jasmine rice

To make the dressing, place the fish sauce, ginger, chilli, sugar

2 tablespoons fish sauce

and water in a small saucepan over high heat and bring to the

¼ cup (60ml) lime juice

boil. Cook for 6–7 minutes or until reduced and glossy. Remove

¹⁄³ cup (90g) grated palm sugar 2 green onions (scallions), thinly sliced

from the heat, stir through the lime juice and refrigerate.

800g beef eye fillet

duck with salt and cook, skin-side down, for 3 minutes or until

sea salt and cracked black pepper

golden. Turn and cook for a further 5–6 minutes or until cooked

400g Pad Thai rice noodles

to your liking. Allow to rest for 5 minutes before slicing.

Heat a large non-stick frying pan over high heat. Sprinkle the

While the duck is cooking, place the noodles in a large bowl

2 medium carrots, peeled and shredded 700g white cabbage, shredded

and pour over enough boiling water to cover. Allow to stand

2 medium green mangoes, peeled and shredded

for 5 minutes or until softened. Drain and refresh under cold

2 cups (160g) bean sprouts

running water. Divide the noodles between plates. Top with

Thai basil leaves and thinly sliced small red chillies, to serve

the cucumber, pomelo, eschalot, duck, mint and lemon balm, and drizzle with the dressing to serve. Serves 4.

86

Preheat oven to 200°C (400°F). Spread the rice evenly on a baking

+ Find fresh egg noodles in the chilled section of the supermarket.

tray and roast for 30–35 minutes or until browned. Place in a

++ Pomelo is an Asian fruit, similar to grapefruit. You can buy it

small food processor, process into a fine powder and set aside.

at Asian grocery stores, or you can use ruby grapefruit instead.

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duck and cucumber salad with chilli ginger dressing

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picnic fare The sun is shining and the days are long, so pack a hamper with delicious treats and head to the park for a stunning summer feast. This no-fuss frittata, wrapped in GLAD Bake & Cooking Paper, makes for a perfect picnic.

summer ham, tomato and zucchini frittata

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ADVERTISING FEATURE

summer ham, tomato and zucchini frittata GLAD Bake & Cooking Paper

SUMMER FUN

200g ham, chopped

Versatile and useful, GLAD Bake & Cooking Paper

2 small zucchinis (courgettes), thinly sliced

is the perfect helper in the summer kitchen.

200g mixed cherry tomatoes, halved

easy cooking

8 eggs, lightly beaten cup (80ml) milk

The non-stick coating on GLAD Bake & Cooking

1½ cups (110g) finely grated parmesan

Paper makes it ideal to use when cooking – from

sea salt and cracked black pepper

quiches to frittatas to savoury slices.

150g soft goat’s cheese, crumbled

less mess, no fuss Preheat oven to 200°C (400°F). Line a 20cm x 30cm slice tin with non-stick

Once you’re done, simply remove the paper and

GLAD Bake & Cooking Paper. Add the ham, zucchini and tomato and toss to

throw it away – no need for scraping and scrubbing.

PHOTOGRAPHY CHRIS COURT STYLING STEVE PEARCE

combine. Place the egg, milk, parmesan, salt and pepper in a large bowl and whisk to combine. Pour the egg mixture over the filling, sprinkle with goat’s cheese and

it’s a wrap

bake for 25–30 minutes or until golden and cooked through. Allow to cool slightly

The slight transparency of the paper makes it ideal

and refrigerate until cold. Slice the frittata into 6 pieces and wrap in sheets of

for wrapping food for picnics and alfresco dining.

GLAD Bake & Cooking Paper. Tie with kitchen string or a peg to secure. Serves 6.

GLAD’s best non-stick performance GLAD Bake & Cooking Paper is a kitchen essential. Made from high-quality paper capable of withstanding temperatures of up to 230°C, it has a specially designed non-stick coating, so you can easily slide food from the tin or tray. With no need to use additional oil, your family can eat healthily with less mess. GLAD Bake & Cooking products can be found at your local Woolworths and IGA supermarkets. For more information, visit glad.com.au or facebook.com/gladaustralia

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favourite things . summer grill

the new

The barbecue season is in full swing and what better way to celebrate than with juicy joints of the best grilled meats? We've made over some of your barbecue favourites with sensational spices, fiery rubs and tangy sauces for new-style grills that are guaranteed to thrill. photography CHRIS COURT styling STEVE PEARCE

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RECIPES JESSICA BROOK MERCHANDISING EMMALY STEWART

summer grill

lime and tequila chicken with smoky chilli sauce

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chilli and hoisin sticky pork

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favourite things . summer grill

spiced rack of lamb with ginger yoghurt

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favourite things . summer grill

korean-style skewers with miso, chilli and apple marinade

chilli and hoisin sticky pork 4 cloves garlic, crushed 1 tablespoon finely grated ginger

¼ cup (60g) white miso paste

1 teaspoon Sichuan peppercorns

3 long red chillies, chopped

3 whole dried chillies

1 green (Granny Smith) apple, peeled and grated

1 tablespoon tomato paste

1 teaspoon sesame oil

1 tablespoon black vinegar, plus extra to serve

3 cloves garlic, peeled

2 teaspoons fish sauce

1 tablespoon soy sauce

½ teaspoon Chinese five spice

2 tablespoons apple cider vinegar

¾ cup (180ml) hoisin sauce

¼ cup (55g) caster (superfine) sugar

¼ cup (60ml) vegetable oil

600g rindless and boneless pork belly, thinly sliced

1.7kg boneless pork neck, butterflied

600g beef rump, trimmed and thinly sliced

store-bought pickled chilli sauce, to serve

5 x 100g skinless chicken thighs, thinly sliced 1 tablespoon toasted sesame seeds, to serve

Place the garlic, ginger, peppercorns, chillies, tomato paste,

mustard dipping sauce

vinegar, fish sauce, five spice, hoisin and oil in a large bowl.

1 tablespoon soy sauce

Whisk to combine and set aside.

2 teaspoons apple cider vinegar

Place the pork between two pieces of plastic wrap and, using

1 teaspoon hot English mustard

a meat mallet, pound to 2cm thick+. Remove the plastic and

sesame and white pepper mayonnaise

add the pork to the bowl with the marinade. Rub over the pork

¼ cup (75g) whole-egg mayonnaise

to coat. Cover and refrigerate for 6 hours or overnight.

1 teaspoon sesame oil

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

1 teaspoon apple cider vinegar

to bring to room temperature. Preheat oven to 200°C (400°F)

¼ teaspoon white pepper

(see cook's tip, page 98). Preheat a char-grill pan or barbecue

soy and cayenne pepper dipping sauce

over low heat. Remove the pork from the marinade, reserving

2 tablespoons soy sauce

the excess marinade, and cook for 6–8 minutes each side or

1 teaspoon white miso paste

until golden and charred. Transfer to a roasting pan and roast,

1 teaspoon mirin (Japanese rice wine)

brushing with the reserved marinade, for 20–25 minutes or until

¼ teaspoon cayenne pepper

golden, sticky and cooked through. Thinly slice the pork and serve with the extra vinegar and the pickled chilli. Serves 4–6.

Place the miso, chilli, apple, oil, garlic, soy, vinegar and

+ If the pork neck is too big to fit in your char-grill pan, simply slice in

sugar in a small food processor and process to a coarse

half and cook it in batches.

paste. Divide the marinade between 3 large bowls. Add the pork to one bowl, the beef to another and the chicken to the remaining bowl, and toss to coat. Cover each bowl with plastic wrap and refrigerate for 1 hour to marinate. To make the mustard dipping sauce, place the soy, vinegar and mustard in a small bowl, whisk to combine and set aside.

Singing with Asian flavours,

these spectacular grills are a cut above the rest. With the perfect balance of savoury and sweet, and a touch of heat , your summer barbecue menu will never look the same again.

To make the sesame and white pepper mayonnaise, place the mayonnaise, oil, vinegar and pepper in a small bowl, whisk to combine and set aside. To make the soy and cayenne pepper dipping sauce, place the soy, miso, mirin and cayenne pepper in a small bowl, whisk to combine and set aside. Preheat a char-grill pan or barbecue over medium heat. Thread the marinated meats onto 30 metal skewers. Cook the pork and chicken skewers, in batches, for 4–5 minutes each side or until charred and cooked through. Set aside and keep warm. Cook the beef, in batches, for 2–3 minutes each side or until charred and just cooked through. Sprinkle skewers with sesame seeds and serve with the sauces. Serves 4–6.

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korean-style skewers with miso, chilli and apple marinade

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95

favourite things . summer grill

beef brisket with bourbon barbecue sauce 3kg beef brisket, untrimmed 1 head garlic, halved

spiced rack of lamb with ginger yoghurt

1 red onion, quartered 3 fresh bay leaves

1 tablespoon yellow mustard seeds

6 sprigs thyme

2 teaspoons coriander seeds

1 long red chilli, halved

1 teaspoon ground cardamom

2 cups (350g) brown sugar

1 tablespoon ground cumin

1 tablespoon black peppercorns

½ teaspoon ground turmeric

1.5 litres water

1 tablespoon sea salt flakes

1 cup (250ml) apple cider vinegar

2 tablespoons finely grated ginger

1 cup (250ml) bourbon

2 cloves garlic, crushed

bourbon barbecue sauce

¼ cup (60ml) vegetable oil, plus extra for brushing

¼ cup (30g) smoked paprika

2 x 8-bone (2.6kg) lamb racks, untrimmed

½ teaspoon cayenne pepper

ginger yoghurt

¼ cup (60ml) apple cider vinegar

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

1 tablespoon tomato paste

2 teaspoons finely grated ginger

½ cup (175g) honey

½ teaspoon sea salt flakes

¹⁄³ cup (75g) brown sugar 2 teaspoons mustard powder

Place the mustard and coriander seeds in a small frying

1 tablespoon bourbon

pan over medium heat and cook for 1–2 minutes or until fragrant. Allow to cool slightly, place in a mortar and pound

Preheat oven to 160°C (325°F). Place the beef, fat-side down,

with a pestle to a coarse powder. Add the cardamom, cumin,

in a large, deep-sided roasting pan. Add the garlic, onion,

turmeric and salt and mix to combine. Place half the spice

bay leaves, thyme, chilli, sugar, peppercorns, water, vinegar

mixture, the ginger, garlic and oil in a medium bowl and

and bourbon. Cover with aluminium foil and roast for 4 hours

mix to combine. Rub over the lamb and refrigerate for

or until tender. Remove the beef from the cooking liquid,

6 hours or overnight. Remove the lamb from the fridge

discarding the liquid, and allow to rest for 15 minutes.

and set aside for 30 minutes to bring to room temperature.

To make the bourbon barbecue sauce, place the paprika,

Preheat oven to 200°C (400°F) (see cook's tip, page 98).

cayenne pepper, vinegar, tomato paste, honey, sugar and

Preheat a char-grill pan or barbecue over medium heat and

mustard powder in a small saucepan over medium heat

brush the lamb with the extra oil. Cook, skin-side down, for

and stir to combine. Bring to a simmer and cook, stirring,

3–4 minutes. Turn and cook for a further 8 minutes. Transfer

for 3–4 minutes or until thickened. Remove from the heat, add

to an oven tray and roast for 25–30 minutes for medium rare

the bourbon and stir to combine. Set aside to cool completely.

or until cooked to your liking. To make the ginger yoghurt,

Preheat a char-grill pan or barbecue over low heat. Pat

place the yoghurt, ginger and salt in a bowl and stir to combine.

the brisket dry with absorbent paper and cook, fat-side

Slice the lamb into cutlets, sprinkle with the remaining

down, for 6–8 minutes each side or until charred. Top with

spice mixture and serve with the yoghurt. Serves 4–6.

the barbecue sauce to serve. Serves 8–10.

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beef brisket with bourbon barbecue sauce

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97

favourite things . summer grill

lime and tequila chicken with smoky chilli sauce

char-grilled flatbreads with chipotle romesco, mozzarella and coriander

1.7kg whole chicken, butterflied

3 whole dried chipotle chillies +, roughly chopped

2 tablespoons lime rind

¾ cup (180ml) boiling water

¼ cup (60ml) lime juice

¼ cup (35g) slivered almonds, toasted

1 tomato, quartered

½ cup (30g) semi-dried tomatoes

2 cloves garlic, peeled

1 clove garlic, peeled

1 teaspoon ground coriander

1 teaspoon sea salt flakes

2 teaspoons ground cinnamon ¼ cup chipotle in adobo +

1 tablespoon honey

1 tablespoon caster (superfine) sugar

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

½ cup coriander (cilantro) leaves

2 teaspoons sea salt flakes

2 green onions (scallions), chopped

6 whole jalapeños

1 x quantity homemade flatbread dough (see recipe, p48)

lime and tequila brine

2 cups (200g) grated mozzarella

½ cup (125ml) extra virgin olive oil

1.5 litres water ¼ cup table salt

To make the chipotle romesco, place the chillies and water in

2 tablespoons caster (superfine) sugar

a bowl and set aside for 15 minutes. Drain, squeezing out any

3 cloves garlic, bruised

excess water and place the chillies in a food processor. Add

½ cup (125ml) lime juice

the almonds, tomatoes, garlic, salt, honey, ¹⁄³ cup (80ml) of the

½ cup (125ml) tequila

oil and 1 teaspoon of the lemon juice. Process to a smooth paste and set aside. Clean the bowl of the food processor and add the

To make the lime and tequila brine, place 2 cups (500ml)

coriander, onion, remaining oil and lemon juice and process to

of the water, the salt, sugar and garlic in a small saucepan

a coarse paste.

over high heat and bring to the boil. Pour the liquid into a

To make the flatbread dough, follow the recipe on page 48.

large non-reactive container. Add the lime juice, tequila

To cook, preheat a char-grill pan or barbecue over medium

and remaining water. Stir to combine and set aside to cool.

heat. Punch the air out of the dough and divide into 6 portions.

Add the chicken, breast-side down, to the brine. Cover and

Roll each piece out on a lightly greased surface to a 20cm round. Cook the flatbreads, in batches, for 1–2 minutes. Turn and

refrigerate for 2 hours (but no longer). While the chicken is brining, place the lime rind and juice,

spread each with 2 tablespoons of the chipotle romesco and

tomato, garlic, coriander, cinnamon, chipotles, sugar, oil and

sprinkle with mozzarella. Cook for a further 1–2 minutes or

salt in a food processor and process until smooth.

until the cheese has melted and the f latbreads are cooked

Remove the chicken from the brine and pat dry with absorbent paper. Rub ½ cup (125ml) of the marinade all over the chicken and set aside at room temperature for 15 minutes. Preheat oven to 200°C (400°F) (see cook's tip, right). Preheat a char-grill pan or barbecue over medium heat. Cook the

through. Top with the coriander mixture to serve. Makes 6. + You can find dried chipotle chillies at specialty food stores.

cook's tip

chicken, breast-side down, for 5 minutes. Turn and cook for a further 8 minutes. Transfer to an oven tray and roast

+ We've given you temperatures for cooking these recipes

for 30–35 minutes or until cooked through.

on a char-grill pan and in the oven, but you can also cook

While the chicken is roasting, place the remaining

them all on a barbecue. Start by using the barbecue grill at

marinade in a small saucepan over medium heat and cook,

the specified temperature, then reduce your barbecue heat

stirring, for 4–5 minutes or until thickened. Set aside to cool.

to low, close the lid and cook the meat for the specified oven

Preheat a char-grill pan or barbecue over medium heat

time, turning halfway.

and cook the jalapeños, turning, for 4–5 minutes or until charred. Slice the chicken and serve with the smoky chilli sauce and jalapeños. Serves 4. + Chipotle in adobo is a smoky, spicy Mexican sauce of smoke-dried jalapeño chillies. You can buy it from specialty stores and delicatessens.

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char-grilled flatbreads with chipotle romesco, mozzarella and coriander

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99

R AW TALENT These succulent slivers of the freshest fish are cured, marinated and dressed to perfection. Dotted with leafy herbs, a sprinkling of spice and silkily draped over the finest ingredients, step up to our raw bar to savour the artful delicacy of seafood in its most pure form. photography CHRIS COURT styling STEVE PEARCE

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RECIPES JESSICA BROOK MERCHANDISING LYNSEY FRYERS-HEDRICK WHITE PORCELLINO DESSERT PLATE FROM THE COUNTRY TRADER.

fresh . raw fish

raw tuna and crunchy potato salad

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101

HANDMADE CERAMIC TUMBLER FROM GOLDEN BROWN FOX.

fresh . raw fish

raw snapper with cucumber slaw and tamarind dressing

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kingfish toasts with sesame and kimchi

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103

fresh . raw fish

The beauty of sashimi is in its raw simplicity. Master the art of these elegant Japanese-style dishes that all begin with the freshest seafood from your fishmonger, paired with delicate flavours. Your fishmonger can prepare the fish for you, then you'll need a sharp knife to make clean, smooth cuts against the grain of the fillet.

sake-marinated trout with dashi broth 1 tablespoon finely grated ginger ½ cup (125ml) sake

raw snapper with cucumber slaw and tamarind dressing

¼ cup (55g) caster (superfine) sugar 2 tablespoons table salt 400g sashimi-grade skinless ocean trout

vegetable oil, for shallow frying

2 bunches spinach (500g), trimmed

12 store-bought wonton wrappers

½ cup (125ml) water

2 Lebanese cucumbers, shredded 2 cups (160g) bean sprouts, trimmed

¼ cup (60ml) mirin (Japanese rice wine) 1 tablespoon dashi powder+

2 nashi pears, cut into thin strips

1 teaspoon soy sauce

1 long green chilli, seeds removed and thinly sliced 1 teaspoon finely grated lime rind

1 tablespoon wasabi mayonnaise + shichimi togarashi+, to serve

1 tablespoon lime juice

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

1 tablespoon mayonnaise 400g sashimi-grade skinless snapper, thinly sliced 1 teaspoon store-bought chilli oil + baby (micro) coriander (cilantro) leaves (optional),

Place the ginger, sake, sugar and salt in a medium bowl and mix to combine. Place the fish in a small non-reactive container++ and pour over the sake mixture to cover. Cover with plastic wrap and refrigerate for 1 hour.

to serve

While the fish is marinating, blanch the spinach leaves

tamarind dressing 2 teaspoons tamarind pulp

in salted boiling water for 30 seconds and refresh under

1 tablespoon grated palm sugar

cold water. Gently squeeze out the excess water and divide

2 tablespoons lime juice

the spinach into 2 x 24cm-long rolls. Place 1 roll of the spinach

2 teaspoons kecap manis (sweet Indonesian soy sauce)

along the short edge of a clean tea towel and roll up tightly,

1 teaspoon fish sauce

squeezing out any excess water. Wrap in plastic wrap and refrigerate. Repeat with the remaining spinach.

Heat 2cm oil in a medium frying pan over high heat. Cook

Place the water, mirin, dashi and soy in a medium bowl

the wonton wrappers, in batches, for 30 seconds each side or

and whisk to combine. Divide the dashi mixture between

until puffed and crisp. Set aside to drain on absorbent paper.

4 shallow serving bowls. Drain the fish, discarding the excess

To make the tamarind dressing, place the tamarind, sugar, lime juice, kecap manis and fish sauce in a small bowl. Mix to

marinade, pat dry and thinly slice. Slice each spinach roll into 4 even logs. Wrap 2–3 slices

combine and set aside. Place the cucumber, bean sprouts, pear,

of fish around each spinach log and place in bowls. Top with

chilli, lime rind, lime juice and mayonnaise in a large bowl

wasabi mayonnaise, sprinkle with the togarashi and shiso

and gently toss to combine. Divide the fish between 4 serving

leaves to serve. Serves 4 as a starter.

plates and drizzle with the chilli oil and tamarind dressing.

+ Dashi powder (a soup stock base), wasabi mayonnaise and togarashi

Serve with the wontons, cucumber slaw and coriander. Serves 4.

(a Japanese spice) are available from Asian supermarkets and grocers.

+ Chilli oil is available from Asian supermarkets and grocers.

++ Non-reactive materials include glass, plastic or stainless steel.

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sake-marinated trout with dashi broth

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105

fresh . raw fish

These light and fresh recipes are perfect summer fare. Our new take on niçoise sees firm, velvety tuna loin step into the spotlight with crunchy, golden potatoes and bright cherry tomatoes. Or, try raw South American flavour with cured cod, dressed in a coconut-citrus blend and served with a tangy lime salt and wafer-thin taro chips.

raw tuna and crunchy potato salad 1 clove garlic, crushed

coconut and ginger cod ceviche with lime salt and crispy taro chips

1 teaspoon finely grated lemon rind 1 teaspoon sea salt flakes, plus extra to serve 1 cup flat-leaf parsley leaves, finely chopped 500g skinless sashimi-grade tuna loin

vegetable oil, for deep frying 250g taro, thinly sliced+

400g kipfler potatoes, peeled and chopped

1 teaspoon sea salt flakes

250g cherry tomatoes, quartered

1 teaspoon finely grated lime rind

¼ cup (45g) small wild olives 1 tablespoon lemon juice

¹⁄³ cup (80ml) coconut milk 1 teaspoon finely grated ginger

cracked black pepper, to serve

400g sashimi-grade skinless cod, thinly sliced

micro (baby) basil leaves (optional), to serve

¼ cup (60ml) lime juice micro (baby) sorrel leaves and coriander (cilantro) leaves

Place the garlic, lemon rind, salt and 1 tablespoon of the oil in

(optional), to serve

a small bowl and mix to combine. Rub the garlic mixture over the fish. Sprinkle the parsley on a tray and roll the fish in the

Fill a medium saucepan two-thirds full with oil and place

parsley to coat. Wrap the fish tightly in plastic wrap and

over medium heat until the temperature reaches 180°C

refrigerate for 30 minutes.

(350°F) on a deep-frying thermometer. Add the taro and

While the fish is marinating, preheat oven to 200°C (400°F).

cook, in batches, for 1–2 minutes or until golden. Set aside

Place the potato in a medium saucepan of cold salted water.

to drain on absorbent paper. Place the salt and lime rind in

Bring to the boil over high heat and cook for 12–15 minutes or

a small bowl and mix to combine. Sprinkle the taro chips

until tender. Drain and return to the saucepan. Cover with a

with half the lime salt.

lid and shake the pan to break potatoes up slightly. Place on a

Place the coconut milk and ginger in a small bowl,

baking tray, top with the remaining oil and sprinkle with salt.

mix to combine and set aside. Place the fish in a bowl

Roast for 20 minutes, turning halfway, until golden and crisp.

with the lime juice and set aside for 5 minutes. Divide the

Slice the fish into 8 pieces and divide between serving plates.

fish between serving plates and drizzle with the coconut

Place the tomato, olives, lemon juice, salt and pepper in a

mixture. Sprinkle with the micro herbs and serve with

medium bowl and toss to combine. Spoon the tomato mixture

the taro chips and remaining lime salt. Serves 4.

over the fish and top with the potatoes, salt, pepper and basil

+ Taro is a tropical root vegetable, with a texture that's similar

leaves to serve. Serves 4.

to potato. You can find it in greengrocers and large supermarkets.

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RECTANGULAR MARBLE CHEESE BOARD FROM THE LOST & FOUND DEPARTMENT. OPPOSITE: LITTLE MARBLE SAUCER (PART OF 10-PIECE SET) FROM ELEMENTS I LOVE.

¼ cup (60ml) extra virgin olive oil, plus extra to serve

coconut and ginger cod ceviche with lime salt and taro chips

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107

fresh . raw fish

Salmon is undoubtedly the queen of sashimi – rich in texture and flavour with a glossy gown of golden orange and a versatility that reigns supreme. Here, we've pared it back to a simple sushi style, crowned with a light soy dressing and a sprinkling of fresh, green leaves.

pressed spicy salmon sushi 1 cup (200g) sushi rice, rinsed 1½ cups (275ml) water 2 tablespoons brown rice vinegar+ 250g sashimi-grade skinless salmon, thinly sliced ¼ cup (60ml) light soy sauce 1 tablespoon chilli sauce ¼ cup (60ml) brown rice vinegar, extra ¼ cup flying fish roe ++, to serve mixed micro (baby) salad leaves (optional), to serve (see summer essentials, page 16) Place the rice and water in a small saucepan over high heat and bring to the boil. Cover with a tight-fitting lid, reduce the heat to low and cook for 10 minutes. Remove from the heat and allow to stand, covered, for a further 10 minutes. Place the rice in a large bowl, sprinkle with the vinegar and gently toss to combine. Set aside to cool completely. Lightly grease and line a 7cm x 29cm tin with plastic wrap. Line the base with the fish slices, overlapping them slightly. Top with rice and press down firmly. Cover with plastic wrap and top with a 7cm x 29cm piece of cardboard. Weigh down with food cans to press, and refrigerate for 30 minutes. Place the soy, chilli and extra vinegar in a small bowl and mix to combine. Remove the cardboard and cans from the tin, invert the sushi onto a serving plate and remove the plastic wrap. Spoon over half the chilli dressing and top with the roe and herbs. Using a sharp knife, cut the sushi into 2cm strips. Serve with the remaining dressing. Serves 4–6. + Brown rice vinegar is available from Asian supermarkets and grocers. ++ Flying fish roe is available from fishmongers.

2 teaspoons sesame oil 2 tablespoons vegetable oil 1 clove garlic 1 teaspoon caster (superfine) sugar 2 green onions (scallions), chopped 1 teaspoon sea salt flakes 1 thin baguette, thinly sliced diagonally, toasted 250g sashimi-grade skinless kingfish, diced baby (micro) purple shiso and mint leaves (optional), to serve toasted black sesame seeds, to serve 1 cup store-bought kimchi+ Place the oils, garlic, sugar, onion and salt in a small food processor, process until smooth and set aside. Top the toasts with the green onion mixture and the fish. Sprinkle with shiso, mint and sesame seeds and serve with the kimchi. Serves 4. + Kimchi is a fermented vegetable dish. It's available from Asian grocers.

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MARBLE PLATES (PART OF 10-PIECE SET) FROM ELEMENTS I LOVE. OPPOSITE: MARBLE CHEESE BOARD (375 X 150MM) FROM CHEF & THE COOK.

kingfish toasts with sesame and kimchi

pressed spicy salmon sushi

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109

inspired . ice-cream cakes

the coolest

ice-cream cakes In a nod to retro summers and childhood birthdays gone-by, we’re bringing back this classic in an irresistible new way. Updated with creamy blends, luxurious layers, tingling sorbets and frosted fresh fruits, these showstoppers become the ultimate holiday dessert. Clever tricks and cheats mean they’re deceptively simple, and with inspiration from crowd-pleasers like black forest, tiramisu and banoffee pie, they’re almost too good to be true! photography CHRIS COURT styling STEVE PEARCE

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RECIPES DOLORES BRAGA MENÉNDEZ

cheat’s summer sorbet slice

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111

berry ice-cream slice

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inspired . ice-cream cakes

passionfruit three-milk ice-cream cake

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113

inspired . ice-cream cakes

cheat’s summer sorbet slice

bowl of an electric mixer and beat on low speed for 1–2 minutes or until softened. Spoon into the tin and spread evenly with a

32 vanilla cream wafers (200g), trimmed to fit

palette knife. Freeze for 3–4 hours or until frozen. Use a skewer

500ml mango sorbet

to make multiple holes in the cooled cake and place on top of

500ml lychee sorbet

the frozen ice-cream base. Place the condensed milk, milk and

500ml raspberry sorbet

buttermilk in a medium bowl and stir to combine. Place the tin on a tray to catch any spills and pour the milk mixture,

Line a lightly greased 8cm x 7.5cm x 32.5cm (2-litre-capacity)

½ cup (125ml) at a time, over the cake. Freeze for 30 minutes

tin with non-stick baking paper (see cook's tips, page 118).

or until chilled.

Line the base with half the wafers, trimming if necessary.

Place the cream, sour cream and icing sugar in a medium bowl and whisk until stiff peaks form. Invert the cake onto

Freeze until ready to use. Place the mango sorbet in the bowl of an electric mixer

a serving plate and remove the tin. Top with the cream and

and beat on low speed for 1–2 minutes or until softened.

passionfruit and serve immediately. Serves 8–10.

Spoon into the tin and spread evenly with a palette knife.

+ If you'd like to start making this cake one or two days in advance,

Place the lychee sorbet in the bowl of an electric mixer and

see our cook's tips, page 118, for detailed instructions.

beat on low speed for 1–2 minutes or until softened. Spoon onto the mango layer and spread evenly with a palette knife.

tiramisu ice-cream cake

Top with the remaining wafers and freeze for 30 minutes. Place the raspberry sorbet in the bowl of an electric mixer

²⁄³ cup (160ml) single (pouring) cream

and beat on low speed for 1–2 minutes or until softened. Spoon

75g dark chocolate, chopped

onto the wafer layer and spread evenly with a palette knife.

½ cup (125ml) strong instant coffee granules

Freeze for 4–5 hours or until frozen. Remove the cake from

²⁄³ cup (150g) caster (superfine) sugar

the tin, place on a plate and serve immediately. Serves 8–10.

2 cups (500ml) boiling water 20 small store-bought sponge fingers

passionfruit three-milk ice-cream cake

4 litres vanilla ice-cream

90g unsalted butter, softened

Place the cream in a small saucepan over medium heat and bring

½ cup (110g) caster (superfine) sugar

to the boil. Remove from the heat, add the chocolate and allow

1 teaspoon vanilla extract

to stand for 5 minutes or until the chocolate has melted. Whisk

3 eggs

until well combined and refrigerate until cold. Line a lightly greased 22cm x 17cm x 8cm (3-litre-capacity) tin

¾ cup (110g) self-raising (self-rising) flour, sifted 2 litres vanilla ice-cream

with non-stick baking paper (see cook's tips, page 118) and freeze

½ cup (125ml) sweetened condensed milk

until ready to use. Place the coffee, sugar and water in a bowl

1 cup (250ml) milk

and whisk to combine. Reserve and set aside ¼ cup (60ml) of

½ cup (125ml) buttermilk

the coffee mixture and allow to cool to room temperature.

½ cup (125ml) single (pouring) cream

Dip 10 of the sponge fingers in the coffee mixture and arrange

½ cup (120g) sour cream

in a single layer on the base of the tin, trimming the biscuits

1 tablespoon icing (confectioner’s) sugar

if necessary. Freeze for 30 minutes or until just set.

¼ cup (60ml) passionfruit pulp (approximately 3 passionfruit)

Place half the vanilla ice-cream in the bowl of an electric mixer and beat on low speed for 1–2 minutes or until softened.

Line a lightly greased 20cm round deep-sided loose-based cake

Add the reserved coffee mixture and beat until combined.

tin with non-stick baking paper. Preheat oven to 160°C (325°C).

Spoon into the tin and spread evenly over the sponge layer

Place the butter, sugar and vanilla in the bowl of an electric mixer

with a palette knife. Freeze for 2–3 hours or until frozen.

and beat for 8–10 minutes or until pale and creamy. Scrape down

Pour the chocolate ganache onto the ice-cream layer and

the side of the bowl and add the eggs, one at a time, beating

spread evenly with a palette knife. Dip the remaining sponge

well after each addition. Add the flour and beat on low speed

fingers in the coffee mixture and arrange in a single layer.

until just combined. Spoon the mixture into the tin and bake for

Freeze for 1 hour or until just set.

30–35 minutes or until cooked when tested with a skewer. Allow

Place the remaining ice-cream in the bowl of an electric

to cool in the tin for 5 minutes before transferring to a wire

mixer and beat for 1–2 minutes or until softened. Spoon onto

rack to cool completely.

the sponge layer and spread with a palette knife, creating swirls.

Lightly grease and re-line the cleaned tin with non-stick baking paper and freeze until ready to use. Place the ice-cream in the

Freeze for 3–4 hours or until frozen. Remove the cake from the tin, place on a serving plate and serve immediately. Serves 8–10.

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tiramisu ice-cream cake

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115

banoffee ice-cream pie

berry ice-cream slice

400g plain digestive biscuits

125g raspberries

1 cup (50g) pretzels

½ cup (80g) icing (confectioner’s) sugar, sifted

180g unsalted butter, melted 1 litre banana ice-cream+

1 litre strawberry ice-cream

2 cups (720g) dulce de leche or thick store-bought caramel

1 litre vanilla ice-cream

500ml vanilla ice-cream

1 x store-bought rectangular double sponge cake

½ teaspoon sea salt flakes

125g strawberries, halved

2 tablespoons water

125g raspberries, extra

½ cup (160g) blueberry jam

125g blueberries Place the biscuits and pretzels in a food processor and

80g store-bought shortbread biscuits, crushed

process into fine crumbs. Add the butter and process to combine. Lightly grease a 22cm springform cake tin and

Line a lightly greased 11cm x 26cm x 7cm (2.25-litre-capacity)

line the base with non-stick baking paper. Using the back

tin with non-stick baking paper (see cook's tips, page 118) and

of a spoon, press the mixture into the base and sides of the tin++. Freeze until ready to use.

freeze until ready to use.

Place half the banana ice-cream in the bowl of an electric

Place the raspberries and sugar in a bowl and, using a fork, crush until smooth. Place the strawberry ice-cream in the bowl

mixer and beat on low speed for 1–2 minutes or until softened.

of an electric mixer and beat on low speed for 1–2 minutes

Spoon into the case and spread evenly with a palette knife.

or until softened. Add the raspberry mixture and beat until

Freeze for 1 hour or until frozen. Spread ½ cup (180g) of the

combined. Spoon into the tin and spread evenly with a palette

caramel onto the banana layer and freeze for 1 hour or until set.

knife. Freeze for 2 hours or until frozen.

To make the salted caramel ice-cream, place the vanilla

Place the blueberry jam in a small bowl and stir well until

ice-cream in the bowl of an electric mixer and beat on low

it becomes smooth and soft. Spread the jam evenly over the

speed for 1–2 minutes or until softened. Add ¼ cup (90g) of

berry ice-cream layer. Freeze for 1 hour or until set.

the caramel and the salt and beat until just combined. Spoon

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

onto the caramel layer and spread evenly with a palette knife.

and beat on low speed for 1–2 minutes or until softened.

Freeze for 1–2 hours or until frozen. Spread ½ cup (180g) of

Spoon onto the jam layer and spread evenly. Trim the sponge

the caramel evenly onto the salted caramel ice-cream layer

cake to fit the tin. Top the vanilla layer with the trimmed

and freeze for 1 hour or until set.

sponge and freeze for 3–4 hours or until frozen.

Place the remaining banana ice-cream in the bowl of an electric mixer and beat on low speed for 1–2 minutes or until

Invert the cake onto a serving plate. Top with the berries and shortbread crumbs, and serve immediately. Serves 8–10.

softened. Spoon onto the caramel layer and spread evenly with a palette knife. Freeze for 1–2 hours or until frozen. Place the remaining ¾ cup (270g) of the caramel in a bowl, add the water and mix to combine. Spoon the caramel mixture over the banana layer and spread evenly with a palette knife. Freeze for 2–3 hours or until frozen. Remove the pie from the tin, place on a plate or cake stand and serve immediately. Serves 8–10. + You can buy banana ice-cream from specialty food stores and grocers. ++ It helps to use a drinking glass to press and smooth the mixture right to the edge of the tin.

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inspired . ice-cream cakes

banoffee ice-cream pie

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117

cook’s tips + When lining your tin with baking paper, allow 3cm of overhang to sit above the edges of the tin to help you remove the cake. + To help loosen your ice-cream cake from the tin, rub the outside of the tin with a clean tea towel warmed under hot water. Use the baking paper to help you lift the cake from the tin.

black forest ice-cream cake

+ All the cakes, except for the three-milk cake, can be made

100g dark chocolate, chopped

+ You can make the ice-cream layer of the three-milk cake 2–3 days

2–3 days ahead and stored in the freezer until ready to serve. 125g unsalted butter, chopped

in advance and keep it in the freezer. Make the sponge layer

¾ cup (130g) brown sugar

2–3 days ahead and keep it refrigerated, wrapped in plastic

2 eggs

wrap. Assemble the cake and complete the remaining steps 30 minutes – 1 hour before serving.

²⁄³ cup (100g) plain (all-purpose) flour, sifted 2 tablespoons Dutch cocoa, sifted, plus extra for dusting

+ You can bake the brownie for the black forest cake 2 days ahead and keep it refrigerated, wrapped in plastic wrap.

500g cherries, halved and pitted

+ It’s important not to rush the layering. Freezers have varying

1 cup (220g) caster (superfine) sugar 2 tablespoons lemon juice

temperatures, so use our freezing times as a guide but make sure

1 teaspoon vanilla bean paste

each layer is frozen well before adding the next one. Preparing your

¹⁄³ cup (80ml) water 500ml vanilla ice-cream

cake a day or two in advance will ensure you allow enough freezing time.

1 litre chocolate ice-cream To make the brownie lining, preheat oven to 180˚C (350˚F).

Line a lightly greased 26cm x 8cm x 7.5cm (2-litre-capacity)

Line a lightly greased 37cm x 25cm Swiss roll tin with non-stick

tin with non-stick baking paper (see cook's tips, above). Using

baking paper. Place the chocolate and butter in a medium

the tin as a guide, trim the brownie to fit the tin and use it

saucepan over low heat and stir frequently until melted and

to line the base and sides. Freeze until ready to use.

smooth. Place the brown sugar, eggs, flour and cocoa in a

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

medium bowl. Add the chocolate mixture and whisk until well

and beat for 1–2 minutes or until softened. Add the cherry

combined. Pour into the tin and smooth with a palette knife.

mixture and beat until combined. Spoon into the brownie-lined

Bake for 12–15 minutes or until cooked when tested with a

tin and spread evenly with a palette knife. Freeze for 2–3 hours

skewer. Allow to cool slightly before refrigerating until cold.

or until frozen.

Place the cherries, caster sugar, lemon juice, vanilla and water

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

in a medium saucepan over medium heat and stir to combine.

and beat for 1–2 minutes or until softened. Spoon onto the

Bring to the boil and cook, stirring occasionally, for 25 minutes

cherry layer and spread evenly with a palette knife. Freeze for

or until the liquid is reduced and syrupy and the cherries are

3–4 hours or until frozen. Invert the cake onto a serving plate

translucent. Transfer to a bowl and allow to cool completely.

and dust with the extra cocoa. Serve immediately. Serves 6–8.

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inspired . ice-cream cakes

black forest ice-cream cake

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120

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RECIPES DOLORES BRAGA MENÉNDEZ MERCHANDISING EMMALY STEWART OPPOSITE: HAND-THROWN STONEWARE SIDE PLATE FROM GOLDEN BROWN FOX

on-trend . coconut

In soft white flakes, the purest of creams and cool, refreshing water, this all-rounder is what summer dreams are made of. Let these luscious treats, laced with coconut's nutty sweetness, transport you directly to the tropics. photography CHRIS COURT styling STEVE PEARCE

lamington ice-cream bars

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coconut, lychee and raspberry popsicles

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HAND-THROWN STONEWARE DESSERT BOWL FROM GOLDEN BROWN FOX

on-trend . coconut

coconut chia pudding with watermelon granita

coconut and a kiss of vanilla make this pudding perfect with papaya and lime. WorldMags.net

www.donnahay.com

123

on-trend . coconut

of fresh coconut, velvety ice-cream and sweet, chewy cookies make for the ultimate summer treat.

coconut, lychee and raspberry popsicles 1 x 560g can lychees in syrup 125g raspberries 1½ cups (375ml) coconut water Drain the lychees, reserving ½ cup (125ml) of the syrup. Chop ¾ cup (180g) of the lychees and divide between 8 x ¹⁄³-cup-capacity (80ml) popsicle moulds. Top with the raspberries. Place the coconut water and the reserved lychee syrup in a jug, mix to combine and pour into the

coconut cookie ice-cream sandwiches

moulds. Insert popsicle sticks and freeze for 4–5 hours or until frozen. Remove from the moulds and serve. Makes 8.

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

coconut chia pudding with watermelon granita

1 x 400ml can coconut cream 1 cup (260g) mashed bananas (about 3 medium bananas) ¾ cup (120g) icing (confectioner's) sugar

1 medium young coconut

2 cups (160g) freshly grated coconut (see cook's tips, page 130)

1 x 400ml can coconut cream

coconut and pineapple cookies

½ cup (90g) white chia seeds

½ cup (100g) coconut oil, melted

1 teaspoon finely grated ginger

¾ cup (165g) caster (superfine) sugar

1 teaspoon vanilla bean paste

1 teaspoon vanilla extract

2 tablespoons honey

1 egg

1 small papaya, peeled, seeded and sliced, to serve

½ cup (100g) chopped fresh pineapple

lime wedges, to serve

2 cups (300g) plain (all-purpose) flour, sifted

watermelon granita

1 teaspoon bicarbonate of (baking) soda

½ cup (110g) caster (superfine) sugar

1 cup (75g) store-bought shredded coconut

1¹⁄³ cups (330ml) water 750g watermelon, peeled, seeded and chopped

To make the ice-cream, place the yoghurt, coconut cream,

1 teaspoon vanilla bean paste

banana and sugar in a bowl and mix well to combine. Pour

2 tablespoons lime juice

into a small deep-sided tin and freeze for 3–4 hours or until frozen. Cut into pieces using a butter knife. Place, in batches,

To make the watermelon granita, place the sugar and water

in a food processor and process until smooth. Return to the

in a small saucepan over high heat and stir to combine. Bring

tin and freeze for 1 hour or until set.

to a simmer, remove from the heat and allow to cool completely.

While the ice-cream is setting, make the coconut and

Using a hand-held stick blender, blend the watermelon to a

pineapple cookies. Preheat the oven to 160˚C (325˚F). Place the

puree. Add 2 cups (500g)of the puree, the vanilla and lime

oil, sugar, vanilla and egg in the bowl of an electric mixer and

juice to the sugar syrup, stir to combine and pour into a

beat for 4–5 minutes or until well combined. Add the pineapple,

small deep-sided tin. Freeze for 4–5 hours or until frozen.

flour, bicarbonate of soda and shredded coconut and beat on low

Using a sharp knife, open the coconut by carefully making

speed until combined. Roll 2 tablespoons at a time into balls and

cuts in the top. Drain, reserving 1 cup (250ml) of the coconut

place on lightly greased baking trays lined with non-stick baking

water. Scoop the flesh from inside the coconut and refrigerate.

paper, allowing room to spread. Flatten slightly and bake, in

Place the reserved coconut water in a large bowl. Add 1 cup

batches, for 10–12 minutes or until golden on the edges but a

(250ml) of the coconut cream, the chia seeds, ginger, vanilla

little soft in the centre. Allow to cool completely on trays. To

and honey and stir to combine. Refrigerate for 2–4 hours or

assemble, spread the freshly grated coconut on a tray. Top half

until thickened. Divide between serving plates and top with

the cooled cookies with a large scoop of ice-cream. Sandwich

the papaya, remaining coconut cream and the coconut flesh.

with the remaining cookies and roll the sides into the coconut.

Rake the granita with a fork, spoon onto puddings and serve

Serve immediately. Makes 8.

with lime wedges. Serves 4.

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coconut cookie ice-cream sandwiches

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125

raw coconut and macadamia bars

OPPOSITE: HAND-THROWN STONEWARE DINNER PLATE FROM GOLDEN BROWN FOX

on-trend . coconut

WorldMags.net

coconut yoghurt and passionfruit brûlée tarts

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127

on-trend . coconut

raw coconut and macadamia bars

coconut and nectarine brown butter tart

5 cups (400g) desiccated coconut

2 eggs

1 cup (140g) roasted macadamias 1 cup (200g) coconut oil

¹⁄³ cup (75g) caster (superfine) sugar ¼ cup (35g) plain (all-purpose) flour

²⁄³ cup (160ml) maple syrup

½ cup (40g) desiccated coconut

2 teaspoons vanilla extract

75g unsalted butter, chopped

½ cup (40g) desiccated coconut, extra

450g white nectarines, cut into 8 pieces

lemon yoghurt icing

1 tablespoon caster (superfine) sugar, extra

2½ cups (400g) icing (confectioner's) sugar mixture, sifted 2 teaspoons lemon juice

¹⁄³ cup (25g) freshly grated coconut (see cook's tips, page 130) shortcrust pastry

2 tablespoons plain Greek-style (thick) yoghurt

1¾ cups (255g) plain (all-purpose) flour ½ cup (80g) icing (confectioner's) sugar

Place the coconut, macadamias, coconut oil, maple syrup and

125g chilled unsalted butter, chopped

vanilla in a food processor and process until well combined.

2 egg yolks

Spoon the mixture into a lightly greased 20cm x 30cm slice

1 tablespoon iced water

tin lined with non-stick baking paper and spread evenly with a palette knife. Refrigerate for 1–2 hours or until set. To make the lemon yoghurt icing, place the sugar, lemon

To make the shortcrust pastry, place the flour, icing sugar and butter in a food processor and process until the mixture

juice and yoghurt in a bowl and mix until thick and combined.

resembles fine breadcrumbs. With the motor running, add

Spread evenly over the coconut layer and sprinkle with the

the egg yolks and water and process until a dough just comes

extra coconut. Refrigerate for 1–2 hours or until set. Cut into

together. Turn out and bring the dough together to form a ball.

bars and refrigerate until ready to serve. Serves 6–8.

Roll out the dough between 2 sheets of non-stick baking paper to 4mm thick. Refrigerate the pastry for 1 hour.

lamington ice-cream bars

Preheat oven to 160°C (325°F). Line a 22cm loose-bottomed, fluted tart tin with the pastry. Trim the edges and prick the

2 litres coconut ice-cream+

base with a fork. Refrigerate for 30 minutes. Line the pastry

400g dark (70% cocoa) chocolate, chopped

case with non-stick baking paper and fill with baking weights

¹⁄³ cup (80ml) vegetable oil 4 cups (300g) store-bought shredded coconut

or uncooked rice. Bake for 10–12 minutes, remove the paper and weights and bake for a further 12–15 minutes or until the pastry is light golden. Remove from the oven and set aside.

Line a lightly greased 20cm x 30cm slice tin with non-stick

128

While the pastry case is baking, place the eggs and sugar in

baking paper and place in the freezer until ready to use. Scoop

a food processor and process for 5 minutes or until pale. Add

the ice-cream into the bowl of an electric mixer and beat on

the flour and coconut and process to combine. Heat a small

low speed until softened. Spoon into the prepared tin and

non-stick frying pan over medium heat, add the butter and

spread evenly with a palette knife. Freeze for 4–5 hours or until

swirl the pan until melted. Cook for 1–2 minutes or until golden

frozen. Remove from the tin and slice into 12 bars. Place on a

brown with a nutty fragrance. With the food processor running,

tray lined with non-stick baking paper and freeze for a further

add the butter to the coconut mixture in a thin steady stream

1 hour. Place the chocolate and oil in a heatproof bowl over a

and process for 2 minutes or until well combined. Increase the

saucepan of simmering water, stirring occasionally, until melted.

oven temperature to 180˚C (350˚F). Spoon the mixture into the

Remove from the heat and allow to cool completely. Spread the

tart shell and spread evenly. Place the nectarines and extra

coconut in a thin layer on a baking tray. Removing the ice-cream

sugar in a medium bowl and toss to coat. Arrange the nectarine

in batches from the freezer, using 2 forks, dip each bar into the

slices over the tart filling, sprinkle with the fresh coconut and

chocolate and press gently in the coconut to coat. Return to the

bake for 35–40 minutes or until golden and cooked through.

freezer immediately for 1–2 hours or until set, and serve. Makes 12.

Allow to cool completely before removing from the tin and

+ Buy coconut ice-cream from specialty food stores and delicatessens.

placing on a plate to serve. Serves 6–8.

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coconut and nectarine brown butter tart

tart sings with the flavours of sweet fruit, burnt butter and toasted coconut. WorldMags.net

on-trend . coconut

coconut yoghurt and passionfruit brûlée tarts ¼ cup (60ml) passionfruit pulp (about 3 passionfruit)

+ We've used regular coconuts, bought with their brown husks intact,

2 cups (240g) coconut yoghurt

for most of these recipes. If the recipe calls for young coconut, note

²⁄³ cup (150g) white (granulated) sugar

they are more difficult to open, but are lovely for their sweet water

1 teaspoon passionfruit pulp, extra

and soft flesh inside.

shortcrust pastry

+ To open a regular coconut, feel the husk for the soft, indented 'eye'

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

and pierce a hole using a skewer. Drain the water, reserving if

½ cup (40g) desiccated coconut

necessary. Preheat the oven to 180˚C (350˚F). Place the whole, drained

1 tablespoon finely grated lemon rind

coconut on a baking tray and bake for 15–20 minutes. Holding the

½ cup (80g) icing (confectioner's) sugar

warm coconut with a tea towel, use a heavy, blunt tool (such as a

125g chilled unsalted butter, chopped

sharpening steel or hammer) to break the husk around the middle.

2 egg yolks

+ To remove the flesh from the husk, gently prise it from the shell using

1 tablespoon iced water

a strong butter knife. Grate the flesh with the coarse side of a grater. + Store any excess coconut flesh or water in the fridge for up to

To make the pastry, place the flour, coconut, lemon, icing sugar

1–2 days. You can freeze fresh coconut flesh, in pieces or grated,

and butter in a food processor and process until the mixture

for up to 2 months – place in zip-lock bags or airtight containers.

resembles fine breadcrumbs. With the motor running, add the

+ You can replace freshly grated coconut with store-bought shredded

egg yolks and water and process until a dough just comes

coconut or moist coconut flakes (sweetened) which you can find in

together. Turn out and bring the dough together to form a ball.

the baking section of the supermarket.

Roll out the dough between 2 sheets of non-stick baking paper to 3mm thick. Refrigerate the pastry for 1 hour. Preheat oven to 160°C (325°F). Use a 12cm cutter to cut 6 rounds from the pastry, re-rolling if necessary. Line 6 x 8cm tart tins with the pastry rounds. Trim the edges and prick the base with a fork. Refrigerate for 20 minutes. Line the pastry cases with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10–12 minutes, remove the paper and weights and bake for a further 12–15 minutes or until the pastry is light golden. Allow to cool completely before removing the cases from the tins. Divide the passionfruit pulp between the tart cases and fill each case with yoghurt. Refrigerate for 1 hour or until chilled and firm. Place the sugar and extra passionfruit in a bowl and

have the sweetest water, and flesh that's still soft and smooth.

use your fingers to combine. Sprinkle over the tarts in a thin layer and use a kitchen blowtorch to caramelise. Allow to stand for 5 minutes before serving. Makes 6.

130

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PHOTOGRAPHY CON POULOS

Style and travel WorldMags.net

a smooth finish

With its clean lines and sleek, timeless look, we love the way marble adds a polished touch to all kinds of stylish and practical homewares. Here are some of our favourite marble finds that have moved well beyond the kitchen benchtop. photography ANSON SMART styling STEVE PEARCE + EMMALY STEWART

134

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. style .

We're inspired by the way you can change the look and feel of marble by pairing it with different materials and textures. These cake stands are the perfect example – the timber adds warmth and softness for a pretty, traditional display, or for a more modern statement, match minimalist marble with a sophisticated glass cloche.

Opposite: (clockwise from top

This page: (clockwise from

left) Marble cheese board,

top left) Cake stand, $117,

$65, from Contents. Marble

from Walker & Beck. Marble

half cheese board, $55, from

cake stand and dome, $209,

One French Summer. Marble

from One French Summer.

cheese board, $40.50, from

‘Tab fr’ Napkin #65 Bianco

Chef and the Cook. Hand-

by Society Inc, $245, box of 6,

forged cheese cutter, $19,

from Ondene. Marble cheese

from One French Summer.

dome set, $71.96, from Chef

Marble pear, $25, from

and the Cook. Deep marble

Maison et Jardin. Entertain

bowl, $17, from The Bay Tree.

serving board, $19.95,

Japanese white porcelain

from Freedom.

spoon (narrow with hole),

MERCHANDISING EMMALY STEWART SEE DIRECTORY FOR STOCKIST DETAILS.

$16.75, from The Bay Tree.

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. style .

Above left: (clockwise from

Above right: (clockwise from

top left) Large marble bowl,

top left) Marble pinch pot,

$66, from Walker & Beck.

$31, from One French

Marble server, $25.80, from

Summer. Jiro marble bowl,

Crate & Barrel. Large marble

$49.95, from Country Road.

plate, $49, from Maison et

Marble lemon reamer, $61,

Jardin. Round marble pinch

from One French Summer.

pots, $20 each, from The

Marble mortar and pestle,

Lost and Found Department.

$95, from Walker & Beck.

Marble bowl, $29, from White Home. Tam spreader, $7.95,

Left: Marble rolling pin, $80,

from Country Road.

from One French Summer. Marble pastry board, $72, from Chef and the Cook.

136

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SEE DIRECTORY FOR STOCKIST DETAILS.

Simple natural ingredients, like a sprinkling of seasoning or a bright juicy lime, come to life against a backdrop of tactile marble. How chic (and how clever!) are these handy kitchen tools. Plus, cool marble is the perfect surface for rolling out pastry dough, so this board and rolling pin duo are as useful as they are beautiful.

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. style .

morning, sunshine Warm, lazy summer mornings are the perfect time to linger over breakfast, and this collection of beautiful boards, trays and cute serving ideas will ensure you wake up to the best meal of the day.

MERCHANDISING EMMALY STEWART SEE DIRECTORY FOR STOCKIST DETAILS.

photography ANSON SMART styling STEVE PEARCE + EMMALY STEWART

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139

This page: (clockwise from top right) ‘Moss’ small jug, $14.95, from Country Road. Hand-thrown porcelain tea cup by Hilary Jones, $39, from Small Spaces. Wooden spoon in rubberwood (small), $2.95, from Wheel & Barrow. ‘Sorrento’ side plate in duck egg, $6.95, from Freedom. Linen waffle

Breakfast like a king (or queen) with extra-special touches fitting for the most important meal of the day. We've discovered these elegant ceramic milk bottles, rustic bread boards, soft linens and more – all you need to add is freshly brewed tea and coffee, and of course a pastry or two!

towel by Hale Mercantile, $35, from Small Spaces.

140

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. style .

Above left: (clockwise from

Opening page: (clockwise

top left) Ice-cream cups,

from top right) egg cup with

$17.06, set of 6, from Chef

saucer and dome, $23.95,

and the Cook. Compote

from One French Summer.

dessert glass (stacked), $66,

Beech egg cup, $2.69, from

set of 6, from One French

Chef and the Cook. Spoon

Summer. Japanese white

(14cm teaspoon shape),

porcelain butter/pâté knife,

$25.35, from The Bay Tree.

$25.35, from The Bay Tree.

Basalt plate in white, $31.17,

Tumbler, $72, set of 6, from

from Chef and the Cook. Egg

One French Summer.

rack with 6 cups in porcelain,

Japanese white porcelain

$6.95, from Wheel & Barrow.

spoon (narrow with hole) $16.75, from The Bay Tree.

Right: Marble cheese board

SEE DIRECTORY FOR STOCKIST DETAILS.

in white acacia, $69.95, from Above right: Large ‘Finch’ cereal

Wheel & Barrow. Bread knife

bowl in blue, $19.90, from

by French Laguiole, $50,

Citta. ‘Finch’ blue and natural

from One French Summer.

lunch plate, $19.90, from Citta.

Handcrafted recycled timber

‘Bon’ napkin #23 perla, $235,

share platter, $50, from

box of 6, from Ondene.

Koskela. Small breadboard,

Pewter spoon, $18, from One

$95, from The Country Trader.

French Summer. ‘Howe’ large

African wooden platter, $49,

board in white, $59.95, from

from White Home. Ice-cream

Country Road. Punnet, $17.95,

cup, $17.06, set of 6, from

from One French Summer.

Chef and the Cook. Pewter

Large white milk bottle, $23.95,

spoon, $18, from One

from One French Summer.

French Summer.

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. travel .

Costa Brava Winding its way north-east from Barcelona up to the Pyrenees mountains marking the French border, the spectacularly rugged coastline of the

Costa Brava is a Spanish treasure. Beyond the stunning beaches, coves and charming fishing ports nestled on the Mediterranean lies countryside that's rich in history, gourmet delights and natural beauty. Here you can explore sleepy mountain villages and medieval ruins, and discover the legacy of surrealist painter Salvador Dalí, all while savouring the best of the region's

stunning restaurants and local Catalan cuisine. Basking in almost year-round sunshine, it's the perfect place to plan your next siesta. photography MIKKEL VANG food photography CHRIS COURT styling STEVE PEARCE

142

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Clockwise from left: The quaint fishing village of Aiguafreda; sunrise over the boats in Aiguafreda; a holidaymaker soaks up the sun in Cadaqués; the medieval fortified village of Peratallada; the secluded coves of Aigua Blava.

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. travel .

This page (clockwise from bottom left): The idyllic fishing port of Cadaqués, famous for its whitewashed houses clustered around the rocky bay, is said to have inspired many of Salvador Dalí's works; the crystal waters of Begur are a perfect spot to snorkel; cooling off from the rocks at Begur. Opposite (clockwise from top left): approaching the picturesque port of Cadaqués; cobbled streets and traditional architecture in Aiguafreda; the charming Hotel del Teatre.

see & do BAYS AND BEACHES With over 300 beaches on this coastline, it's easy to find the perfect swimming spot. The area has some of the finest beaches in Europe, with a mix of long stretches of golden sand and secluded coves with pristine turquoise water.

CASTLES AND ANCIENT RUINS In the heart of the region, wander among the ancient Greek and Roman ruins of Empúries, a unique archaeological site with stunning views. To see one of the prettiest medieval towns in Spain, visit Begur (about an hour's travel north of Barcelona), with its crumbling castle perched on a hilltop.

THE DALI TRIANGLE The region is a treasure trove if you're interested in the life and work of the renowned Spanish surrealist painter, Salvador Dalí. Start by viewing a collection of his works at the Dalí Theatre-Museum in Figueres, visit Dalí's home in Cadaqués and see the castle he bought for his beloved wife Gala in Púbol.

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stay & relax POOL-SIDE HAVEN Relax at this cliff-top hotel, with 66 rooms and spectacular panoramic views over the bay of Roses and the Almadraba beach. Almadraba Park Hotel (almadrabapark.com).

CHIC RETREAT This intimate boutique hotel is a converted farmhouse that's had a modern makeover. It's just outside Begur and has a celebrated restaurant. Hotel del Teatre (hoteldelteatre.com).

ULTIMATE LUXURY Realise your dream of sleeping in a castle, with an escape to this romantic and magical hideaway in the Catalan countryside. Hotel Castell Emporda (hotelcastellemporda.com).

getting there The closest airport to the most scenic parts of the coast is Girona, which has connections to many destinations in Europe. International airlines fly directly into Barcelona, which is about two hours south of the Costa Brava by car or bus. Once there, the best way to get around is to hire a car.

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. travel .

eat & drink

char-grilled seafood platter with romesco and aioli

From casual tapas at beachside cafes to fine dining at Michelin-starred restaurants, the Costa Brava has a lot

¹⁄³ cup (80ml) extra virgin olive oil 2 cloves garlic, crushed

to offer food lovers. Typical Catalan dishes combine

1 tablespoon flat-leaf parsley leaves, chopped

ingredients from the sea and the mountains (known

sea salt and cracked black pepper

as mar i muntanya), starring the freshest of vegetables

4 medium green (raw) king prawns (shrimp)

and the best locally caught seafood. Wash it down with

4 baby octopus (360g), heads removed, trimmed and cleaned

a cerveza or a light red from the Empordà wine region.

4 green (raw) scampi 4 half-shell scallops

EXTRA SPECIAL Voted one of the best restaurants in the

8 clams (vongole) (80g)

world, El Celler De Can Roca offers the ultimate dining

romesco, to serve (see recipe, page 148)

experience. El Celler De Can Roca (elcellerdecanroca.com).

store-bought aioli, to serve char-grilled tomato bread, to serve (see recipe, page 148)

TOUCH OF ROMANCE This cosy restaurant in Begur specialises in modern Catalan cuisine. Sa Rascassa (hostalsarascassa.com).

Preheat a char-grill pan or barbecue over high heat. Place the oil, garlic, parsley, salt and pepper in a small bowl and stir to

OCEAN FRESH In a colonial-style mansion, this relaxed Begur

combine. Place the prawns, octopus and half the parsley

restaurant offers great local seafood. Aiguaclara (aiguaclara.com).

mixture in a large bowl, toss to combine and set aside. Cook the scampi for 4 minutes, turning halfway, and set aside. Cook the scallops, shell-side down, for 4 minutes. Add the clams, prawns and octopus and cook for 2–3 minutes each side or until charred and just cooked through. Place the seafood on a serving plate, drizzle with the remaining parsley oil and sprinkle with salt and pepper. Serve with the romesco, aioli and char-grilled tomato bread. Serves 2.

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char-grilled seafood platter with romesco and aioli

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147

. travel .

char-grilled tomato bread 4 slices sourdough bread extra virgin olive oil, for brushing, plus extra for drizzling 1 clove garlic, halved 2 roma tomatoes (120g), grated sea salt and cracked black pepper Preheat a char-grill pan or barbecue over high heat. Brush the bread with oil and cook, in batches, for 1–2 minutes each side or until charred. Rub the hot bread with garlic and top with the tomato. Sprinkle with salt, pepper and drizzle with extra oil to serve. Serves 2.

148

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comvita.com.au

recipe index

recipe index MEAT + POULTRY

raw tuna and crunchy potato salad

beef and noodle slaw with 86

sake-marinated trout with

96

salmon with ginger quinoa

chicken and chorizo tacos

44

spicy omelettes with

chilli and hoisin sticky pork

94

asian prawn salad

crispy pork and crab larb

82

dashi broth

beef brisket with bourbon barbecue sauce

86

harissa beef skewers with tahini slaw

41 94 82 98

pancetta, egg and tomato cheat’s pizza portuguese-style chicken drumsticks

spiced lamb and chickpea burgers

39 66 42 96

white bean, horseradish and salami bruschetta

honey bruschetta

21 22

tomato and crispy salami

66

zucchini and provolone tart

58

zucchini and ricotta 46

ice-cream cake

128

apricot and cinnamon

tiramisu ice-cream cake

114

dutch pancakes

76

banoffee ice-cream pie

116

berry ice-cream slice

116

black forest ice-cream cake

118

caramel swirl popsicles

72 31 114

FISH + SEAFOOD

choc-dipped banana popsicles

30

barbecued prawn skewers

chocolate milkshake popsicles

32

with nam jim vermicelli

82

with romesco and aioli

146 47

with lotus chips chilli tuna pasta

86 38

crispy pork and crab larb

106 82

kingfish toasts with sesame and kimchi

108

pressed spicy salmon sushi

24 108

raw snapper with cucumber slaw and tamarind dressing

www.donnahay.com

76

EVERYTHING ELSE char-grilled flatbreads with chipotle romesco, mozzarella and coriander char-grilled tomato bread

98 148

chilli, coconut and lemongrass marinade

26

classic dressing

19

creamy slaw dressing

19

flatbread

49

lemon, salt and sichuan pepper rub

28 148

smoky sumac, chilli and lime rub

27

spicy mint, lime and honey marinade

25

124

tomato vinaigrette

19

raspberry popsicles

124

DRINKS

cookies and cream popsicles

29

blood orange swirl ice cubes

51

hazelnut, orange and ricotta cake

66

campari with watermelon and soda

62

128

coconut and lychee ice cubes

51

64

cucumber and lime ice cubes

51

ginger beer and orange ice cubes

51

74

icy lemon cups

62

nectarine and honey tray pie

72

pineapple and coconut ice cubes

51

nectarine and semolina cake

72

raspberry and peach ice cubes

51

lamington ice-cream bars limoncello and pistachio cannoli

pesto, white anchovy and mozzarella bruschetta

vanilla ice-cream

romesco 124

coconut cookie ice-cream sandwiches

white peach and bourbon

coconut, lychee and

coconut and ginger cod ceviche with lime salt and crispy taro chips

130

coconut chia pudding with watermelon granita

chilli squid and tomato salad

128

coconut yoghurt and passionfruit brûlée tarts

char-grilled snapper and green olive pesto bruschetta

coconut and nectarine brown butter tart

char-grilled seafood platter

114

raw coconut and macadamia bars

blistered rosehip peaches 23

passionfruit three-milk

SOMETHING SWEET

cheat’s summer sorbet slice

150

38

43

spiced rack of lamb with ginger yoghurt

green olive bruschetta

summer lasagne

spaghetti with garlic, ricotta, tomato and crispy salami

chilli tuna pasta

spaghetti with garlic, ricotta,

lime and tequila chicken with smoky chilli sauce

40

lemon, ricotta, basil and

lemongrass and coconut chicken noodle salad

45

heirloom tomato, harissa and

korean-style skewers with miso, chilli and apple marinade

104

VEGETABLES, PASTA + CHEESE

duck and cucumber salad with chilli-ginger dressing

106

104

mixed stone fruit cobbler with raspberry and buttermilk biscuits

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PHOTOGRAPHY CHRIS COURT

ground roasted rice

advertising directory EACH ISSUE, WE BRING YOU THE BEST AND THE LATEST PRODUCTS AND SERVICES FROM OUR ADVERTISERS.

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Kewpie

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The new Kewpie Sesame Soy Sauce Dressing has

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New Vitasoy Unsweetened Coconut Milk is perfect

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soups, dips and dressings. Visit oriental.com.au

serve, it’s a great way to enjoy breakfast. soy.com.au

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stockists

directory + measures No matter where you live, you’ll be able to use our recipes by following these simple guidelines. For a more extensive conversion chart visit donnahay.com. Where to find the suppliers used in this issue of donna hay magazine.

1 cup almond meal (ground almonds)

110g

3¾ oz

1 cup brown sugar

175g

6 oz

1 cup white sugar

220g

7 oz

+ Bemboka (02) 9360 1224; bemboka.com

1 cup caster (superfine) sugar

220g

7 oz

+ Capi 1300 2274 7632; capi.com.au

1 cup icing (confectioner’s) sugar

150g

5 oz

+ Chef and the Cook 1300 961 496; chefandthecook.com.au

1 cup plain (all-purpose) or self-raising flour

150g

5 oz

1 cup fresh breadcrumbs

70g

2²⁄³ oz

1 cup finely grated parmesan

80g

2½ oz

+ Aesop aesop.com + The Bay Tree (02) 9328 1101; baytree.com.au

+ Citta Design (02) 9360 7904; cittadesign.com + Contents International Design (02) 9662 2443; www.contentsid.com + Country Road 1800 801 911; countryroad.com.au

1 cup uncooked rice

200g

7 oz

+ Crate and Barrel crateandbarrel.com

1 cup cooked rice

165g

5¾ oz

1 cup uncooked couscous

200g

7 oz

1 cup cooked, shredded chicken, pork or beef

160g

5¾ oz

1 cup pitted olives

160g

5¾ oz

+ The Country Trader (02) 9698 4661; thecountrytrader.com.au + Doug Up On Bourke (02) 9690 0962; douguponbourke.com.au + Elements I Love elementsilove.com; (02) 9698 8884 + Freedom 1300 135 588; freedom.com.au + Golden Brown Fox 0438 273 176; goldenbrownfox.com + iConnect Products 0415 133 509; iconnectproducts.com.au

LIQUID MEASURES

+ Koskela (02) 9280 0999; koskela.com.au

cups

metric

imperial

+ La Garconne lagarconne.com

¼ cup

60ml

2 fl oz

¹⁄ ³ cup

80ml

2½ fl oz

½ cup

125ml

4 fl oz

+ Maison et Jardin (02) 9362 8583; maisonetjardin.com.au

²⁄ ³ cup

160ml

5 fl oz

+ Ondene (02) 9362 1734; ondene.com.au

¾ cup

185ml

6 fl oz

+ One French Summer 0438 401 777; onefrenchsummer.com.au

1 cup

250ml

8 fl oz

2 cups

500ml

16 fl oz (1 American pint)

+ Small Spaces (02) 8399 3144; small-spaces.com.au

2½ cups

625ml

20 fl oz (1 Imperial pint)

+ Tina Frey Designs tinafreydesigns.com

4 cups

1 litre

32 fl oz

+ The Lost and Found Department 0414 474 686; thelostandfounddepartment.com.au + Mecca 1800 007 844; mecca.com.au

+ Punch Gallery (02) 9810 1014; punchgallery.com.au + Seletti 1300 730244; seletti.com.au

+ Walker and Beck walkerandbeck.com.au + Wheel and Barrow (08) 8282 2100; wheelandbarrow.com.au

If items are not listed, they are from Donna Hay’s personal collection or from overseas. All prices listed are approximate and correct at the time of going to press. Details were given by the suppliers and manufacturers listed.

www.donnahay.com

SOLID MEASURES metric

+ White Home (02) 9387 4344; whitehome.com.au

152

CUP CONVERSIONS FOR BASIC INGREDIENTS

imperial

20g

¾ oz

60g

2 oz

125g

4 oz

180g

6 oz

250g

8 oz

500g

16 oz (1 lb)

1kg

32 oz (2 lb)

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things I love

entertaining People often ask me if I ever get the chance to entertain and cook at home, and the answer is, most definitely yes! It's something I love doing when I can, and for me, summer sets the perfect tone. My friends know they're always welcome at my house, so we'll frequently spend balmy evenings together, with the kids all running around and playing games. The great thing is, because my friends know my house so well they'll just breeze into the kitchen, pull up a stool and automatically start helping me prepare the meal – I don't even have to ask! Someone will start mixing and pouring drinks, while someone else picks herbs to chop for the salad. I love the idea of everyone feeling so relaxed in my home that it all just happens naturally. Plus, when it comes to entertaining, I'm all about keeping things casual, so it suits me perfectly! Together we'll prepare big platters of salads and delicious things to share – no fussing over individually plating up dishes because I think it's more fun when everyone helps themselves. Then we'll all sit around the table, chatting and catching up, and allow

154

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PHOTOGRAPHY CHRIS COURT MERCHANDISING EMMALY STEWART LARGE CHAMPAGNE BUCKET BY TINA FREY DESIGNS FROM PUNCH GALLERY. SPARKLING WATER FROM CAPI. SEE DIRECTORY FOR STOCKIST DETAILS.

the evening to unfold. What could be better!

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BEYOND BETTER

ENJOY RESPONSIBLY

THE PURSUIT OF PERFECTION SINCE 1879

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