The Australian Women - S Weekly Food 2015-07.bak

A Letter from Pamela
Welcome TO THE
SLOW COOKING ISSUE OF FOOD
A
PORTRAIT PHOTOGRAPHER YIANNI ASPRADAKIS
t this time of the year, were all thinking about

keeping warm and longing for comfort food. In
this issue, weve included a selection of recipes
for the much-loved and ever-popular slow cooker. I remember
testing recipes to be used in a crock pot (with its earthy orange
hue) in the 1960s FYI younger readers, the crock pot was
the predecessor of the modern day slow cooker.
As they say, weve come a long way baby but have we? The
recipes of yesteryear could easily be used in our current
smart-looking appliances, the principles are exactly the
same: secondary cuts of meat, cooked slowly at a low
temperature over a long period of time, will always
result in yummy flavoursome food. The fact is, the
ingredients get the time to develop and mingle flavours.
As well, for those not lucky enough to own a slow cooker,
weve included methods for changing the recipes to either
cook in an oven or on the stove top.
We hope you enjoy this WARMING WINTERY issue.
EDITORIAL AND FOOD DIRECTOR
AWW FOOD ISSUE SEVEN 2015
(PAGE 16)
DESSERT OF THE
MONTH (PAGE 24)
This much-loved vegetable

packs a big flavour punch.
Always a winner banoffee

meringue with honeycomb.
WINTER EXPRESS
CARAMEL-oh
Fast dinners for cold nights.

Gratins, roasts, stews and
curries, all on the table in
30 minutes or less after
all, do you really want to
cook something that takes
longer if you dont have to?
Some people love it more

than chocolate. Caramel
does general duty in cakes
and fillings, but comes into
its own when it weaves its
magic into a bewitching
array of toffees, pralines
and salted sauces.
MEAT-FREE
MONDAY
QUINCE (PAGE 10)

Slow-cooking turns quince
from inedible, to a fragrant,
musky-flavoured fruit.
CAULIFLOWER
Every Month
REGULARS
Test Kitchen Q & A
Whats in season?
Dessert of the month
Spotlight on
In the Garden
Food in a Flash
The Sweet Spot
Meat-Free Monday
Whats for Dinner?
Fresh from the Oven
Cooks notes
Recipe index
Conversion chart
008
010
024
028
040
070
078
092
098
120
142
144
147
ON THE
COVER
Weve been blown away

by meatballs this month,
especially the meatballs
in tomato sauce (p112).
The long, slow cooking
really adds extra flavour to
the dish. Set and forget...
we slow-cooking!
photographer Lan Wallace
Stylist louise pickford
photochef Sharon kennedy
70
78
Warming vegetarian meals

that are both substantial and
fast, which, in winter, is just
what you want in a meal,
regardless of whether
youre eating meat or not!
92
July Contents
28
40
SPOTLIGHT ON
IN THE GARDEN
Spices are indispensable

to cooking. They add an
incredible depth of flavour
and mouth-watering aroma
to so many dishes.
Who doesnt love potatoes?

Roasted, fried, mashed,
smashed, creamed...there
are as many ways to use
them as there are varieties.
COOK N FREEZE
SLOW-COOKER
ROLLS & SCROLLS
Dont spend hours making

warming meals, do double
duty and freeze. Double
the recipe and all you need
do is thaw and reheat when
youre ready.
Put your slow-cooker to

clever use and get dinner
ready with a minimum of
fuss. And, if you dont
have a slow-cooker, there
are stove top and oven
instructions as well.
Now you need something

to mop up all the delicious
juices and gravies from
those soups, stews and
curries youve just cooked.
Fresh from the oven, these
breads will do the trick.
110
120
98
50
4 WAYS WITH
VEGETABLE MASH
Mash isnt just potato, you
know. It can also be the
base for vegetable mash.
54
NOURISHING
BOWLS
These warming soups are
packed full of vitamins
that will help keep winters
chills at bay.
ROAST PORK AND

CRACKLING
Learn how to make a juicy
rolled loin of pork with a
wonderful crackling and
simple apple sauce.
130
5
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CONTAINS
RECIPES FOR
BREAKFAST
LUNCH
DINNER
AND THE
ALL-IMPORTANT
DESSERT
Available where all
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Test Kitchen Q&A
Test Kitchen
UESTIONS
IVE RECENTLY
PURCHASED A FABULOUS
CAST-IRON DUTCH OVEN
AND WAS WONDERING
HOW TO KEEP THE
ENAMEL COATING INSIDE
CLEAN AND UNSTAINED?
For basic cleaning, fill

the pan with water and
a squeeze of detergent while
its still warm; this will make
washing easier later on. Using
a nylon scourer is ideal when
washing the pan, to help remove
marks and cooked-on food. If
there are stubborn marks, make
a paste with bicarbonate of
soda and a little water. Rub
the paste over the surface
and leave it overnight before
washing as normal in soapy
water. Even though this is a
gently way of cleaning, it is
still slightly abrasive, so its
best to do this only when
necessary. Remember, it is
not essential to remove all
the stains from your pan.
They wont affect the pans
performance and will simply
add character to it. After
washing, always dry the pan
immediately, and occasionally
rub a little oil into the rim this
will help prevent rust, which
can affect the cast iron. Also,
use non-metal utensils with
your pans to help protect the
enamel surface.
THE PAPRIKA IVE GOT

IN MY SPICE CUPBOARD
AT HOME JUST SAYS
PAPRIKA, BUT IVE
NOTICED A NUMBER OF
RECIPES CALL FOR SWEET
OR HOT PAPRIKA. I ONLY
THOUGHT THERE WAS
ONE TYPE. WHATS THE
DIFFERENCE?
IVE SEEN A
COUPLE OF
RECIPES
ASKING FOR
HALOUMI.
WHAT IS
THIS?
Many curry recipes ask for

the spice paste to be fried
for several minutes or until
fragrant. What does this
mean, and why do you have
to do it?
Paprika actually comes

in many types, including
sweet, hot, smoked, mild, fiery
hot, medium sharp, semi-sweet,
delicate and more! Originating
in the Americas, the species
was taken to Europe by early
explorers where numerous
varieties were then produced
throughout Hungary, Turkey,
Bulgaria and Spain. The milder
varieties are usually used for
colour, while hotter varieties
will add a fair bit of spiciness
to the dish. (For more on spices,
see our story on page 28.)
Originally from Cyprus,

haloumi is a cheese with
a slightly springy, fibrous
texture. Pan-fried or grilled,
its one of the few cheeses that
holds its shape when cooked.
It should be eaten immediately
when cooked, though, as it
tends to turn rubbery when it
cools down. A delicious way to
eat haloumi is to cook it over
high heat in a pan, or on a
barbecue flat plate, with some
extra virgin olive oil until
browned; sprinkle with fresh
oregano leaves, dried chilli
flakes and a squeeze of lemon,
and eat immediately.
You fry a spice paste to

rid it of its raw taste. It
needs about 5 minutes frying
over gentle heat to develop a
deeper, richer flavour and a
noticeable fragrance. If you
use a curry paste, either homemade or purchased, without
giving it this preliminary
frying, youll really notice
the difference in taste.
THE AWW
TEST KITCHEN
ESTABLISHED 1950
For the past 65 years, The Australian Womens Weekly
Test Kitchen has been developing, triple-testing, styling and
photographing thousands of recipes for home cooks all around
Australia and across the world. Our wonderful chefs work hard
to deliver delicious fail-safe recipes for all cooks, young and
old. So whenever you see our trademark Triple Tested seal of
approval stamp, this is our guarantee that what you make at
home will turn out looking as beautiful as our photographs.
Whats in Season?
Whats in
SEASON
WINTER
Fruit
APPLES
BANANAS
BERRIES
STRAWBERRIES
CUMQUATS
CUSTARD APPLES
GRAPEFRUIT
KIWIFRUIT
LEMONS
MANDARINS
NASHI
ORANGES, NAVEL;
BLOOD
PASSIONFRUIT,
PANAMA
PEARS
POMELO
QUINCE
RHUBARB
TANGELOS
uince
Quince are a winter fruit that, in their
raw state, are inedibly bitter. But when
they are cooked slowly with sugar and
spices a wonderful alchemy results,
transforming the flesh to a fragrant and
rosy hue. Once cooked they store well.
10
Whats in Season?
UNDER-RIPE
FRUIT IS BEST
FOR JAM
RECIPE ON PAGE
WINTER
12
Vegetables

AVOCADOS
BEETROOT (BEETS)
BROCCOLI
BRUSSELS SPROUTS
CABBAGE
CARROTS
CAULIFLOWER
CELERIAC (CELERY ROOT)
CELERY
FENNEL
JERUSALEM ARTICHOKES
(SUNCHOKES)
KOHLRABI
KUMARA (ORANGE
SWEET POTATO)
LEEK
OKRA
OLIVES
ONIONS
PARSNIP
POTATOES
PUMPKIN
SILVER BEET (SWISS
CHARD)
SPINACH
SWEDE
TURNIPS
WITLOF (BELGIAN
ENDIVE)
PHOTOGRAPHER IAN WALLACE + STYLIST LOUISE PICKFORD + PHOTOCHEFS ELIZABETH MACRI & SHARON KENNEDY
11
Whats in Season?
This cousin to the

apple is always eaten
cooked, as it is too
hard and acidic to
be enjoyable raw. It
takes long, slow
cooking, but its
glorious scent and
lovely musky flavour
are well worth it. Its
flesh is cream when
raw, but turns deep
pink as it is cooked.
Quince
Quinces are excellent simply
sliced, poached and served with
cream, or the slices can be used
as a tart filling, served beside a
panna cotta or crme caramel or
folded through a plain butter cake
batter. They are also good served
with pork, duck or roasted quail
or chicken. Middle Eastern cooks
often pair quince with meat in a
casserole and use it in stuffing
and rice dishes. Quinces other
great gift is that it is high in
pectin, so it makes excellent
jam or jelly, and is the best of
all fruits to use for the stiff fruit
paste that is a popular addition
to cheeseboards. Quinces
season is from early autumn
until midwinter, and cold-stored
fruit are often available for a
further month or two.
12
SERVE WITH
A CHEESE
PLATTER
QUINCE PASTE
PREP + COOK TIME 6 HOURS (+ COOLING)
MAKES 5 CUPS
6 medium quinces (2.1kg)

1 cups (375ml) water
4 cups (880g) caster sugar
QUINCE AND LEMON MARMALADE
QUINCE AND LEMON

MARMALADE
PREP + COOK TIME 2 HOURS MAKES 6 CUPS
3 medium lemons (420g)

4 medium quinces (1.4kg), peeled,
cored, grated coarsely

1 litre (4 cups) water
5 cups (1.1kg) white sugar,
approximately
1 Slice lemons thinly, reserving

seeds and juice. Tie seeds in muslin.
2 Combine lemon slices, any juice,
muslin bag, quince and the water in
a large saucepan; bring to the boil.
Reduce heat; simmer, covered, for
1 hour or until rind is soft. Discard
muslin bag.
3 Measure fruit mixture; allow 1 cup
sugar for each cup of fruit mixture.
Return fruit mixture and sugar to pan;
stir over high heat, without boiling,
until sugar dissolves. Bring to the
boil; boil, uncovered, without stirring,
for 45 minutes or until marmalade
jells when tested.
4 Pour hot marmalade into hot
sterilised jars; seal immediately.
Label and date jars when cold.
1 Peel, quarter and core quinces;

tie cores in muslin. Coarsely chop
quince flesh.
2 Combine quince flesh and muslin
bag with the water in a large saucepan;
bring to the boil. Boil, covered, for
35 minutes or until the fruit is soft;
discard muslin bag.
3 Strain fruit over a large heatproof
bowl, reserving cup of the liquid;
cool for 10 minutes. Blend or process
fruit with the reserved cooking liquid
until smooth.
4 Return fruit mixture to pan with
sugar; cook, stirring, over low heat,
until sugar dissolves. Cook, over low
heat, for 3 hours, stirring frequently,
or until quince paste is very thick and
deep ruby coloured.
5 Meanwhile, preheat oven to
100C/80C fan. Grease a loaf pan;
line base with baking paper, extending
paper 5cm over long sides.
6 Spread paste into pan. Bake for
1 hours or until surface is dry to
touch. Cool paste in pan. Remove
from pan; wrap in baking paper, then
in foil. Store in an airtight container
in the refrigerator.
SERVING IDEAS Its a great accompaniment to
cheese, or can be melted down and used in
fruit tarts and pies. It should be cut into
small slices to serve.
Whats in Season?
COOK'S
NOTES
When the paste is
sufficiently cooked, a
wooden spoon drawn
through the paste will leave
a very distinct trail across
the base of the pan.
To dry out the paste, you
can also place it in a
fan-forced oven with only
the fan working (and no
temperature set) overnight.
SERVE WITH
A CHEESE
PLATTER
QUINCE PASTE
RECIPE OPPOSITE
13
COOKS
Whats in Season?
NOTES
Quince will keep
in their syrup in
the fridge for up to
1 month.
SERVE WITH
ICE-CREAM
RECIPE OPPOSITE
14
Whats in Season?
SLOW-POACHED QUINCE
WITH FILLO FINGERS
PREP + COOK TIME 4 HOURS SERVES 6
1 cups (330g) caster sugar

cup (175g) honey
3 bay leaves
3 star anise
2 cups (500ml) red wine
2.25 litres (9 cups) water
6 large quinces (2.4kg)
FILLO FINGERS
4 sheets fillo pastry
60g unsalted butter, melted
2 tablespoons ground hazelnut
1 tablespoon icing sugar
DID YOU
KNOW?
To the Ancient Greeks,
the quince was held
sacred to Aphrodite,
the goddess of love,
and they regarded it
as a symbol of love
and fertility. Quince
first appears in Greek
text just after 600BC,
having been part of a
marriage ceremony.
The Romans also held
quince in high regard,
calling it the honey
apple, not that quince
was sweet back then,
but because it was
preserved in honey.
FOR MORE OF OUR RECIPES GO TO
1 Stir sugar, honey, bay leaves, star

anise, wine and the water in a large
saucepan over medium heat until
sugar dissolves.
2 Peel quinces, cut into quarters
(or eighths depending on their size);
remove cores. Add quince to syrup;
cook over medium heat until syrup
comes to a simmer. Simmer, covered,
over low heat, for 3 hours or until
quince is soft and rosy-coloured.
3 Strain half the poaching liquid
into a medium saucepan (discard the
rest); simmer for 40 minutes until
syrupy and reduced by half.
4 Meanwhile, preheat oven to
150C/130C fan. Line an oven
tray with baking paper.
5 To make fillo fingers, place one
sheet of pastry on the bench. Brush
with a little of the butter; top with
remaining pastry sheet, brushing with
more butter. Fold layered pastry in
half widthways. Brush with butter;
fold in half widthways again. Brush
with a little more butter; sprinkle
with half the ground hazelnuts. Fold
in half once more and brush with
butter. Cut the rectangle into four
long strips; place on tray. Repeat
process with remaining ingredients
to make another four pastry fingers.
6 Bake fillo fingers for 10 minutes
or until golden.
7 Dust fillo fingers with sifted icing
sugar. Serve quince with syrup and
fillo fingers.
SERVING SUGGESTION Vanilla ice-cream, double
(thick) cream or yoghurt.
PREPARATION
This skin is covered with a
rather sticky down, and this
should be rubbed off under
running water. Cutting the
hard fruit takes a heavy knife
and great care to keep your
fingers out of harms way.
The skin can be removed
with a vegetable peeler or
small serrated knife. Drop
each piece into water with a
little lemon juice added, as
the flesh discolours quickly
when in contact with the air.
CHOOSING
They should be undamaged
and hard. When ripe, they are
golden, but if you are buying
them for jam, jelly or quince
paste, those which are still
slightly unripe, indicated by
sharp-yellow or greenishyellow skins, are ideal as
they are at their highest in
pectin at this stage.
STORING
Quinces will keep well at
room temperature, in a single
layer not touching each other,
for weeks. Refrigerate only
if you want to keep them for
much longer, and only in a
lidded plastic box or other
airtight container or they
will perfume other food.
15
Whats in Season?
The most delicate member of the cabbage family, cauliflower,

has been malignly lumbered with a comparison to the ears of a
much-walloped boxer: cauliflower ear.
DID YOU
KNOW?
16
PHOTOGRAPHER STUART SCOTT + STYLIST KATE BROWN + PHOTOCHEF REBECCA MELI
Mark Twain
once said that
cauliflower is
nothing but
cabbage with a
college education.
Whats in Season?
FAMILY
FAVOURITE
CAULIFLOWER GRATIN
RECIPE ON PAGE
PHOTOGRAPHER WILLIAM MEPPEM + STYLIST VIVIEN WALSH + PHOTOCHEFS ADAM CREMONA & DOMINIC SMITH
19
17
Whats in Season?
BOIL
Cover cauliower
orets in lightly
salted water then
boil, uncovered,
for about
4 minutes.
STEAM
whole cauliower
(large and small)
or orets for about
4 minutes, or until
tender.
PAN-FRY
MICROWAVE
Cauliower is suitable
to be cooked in a
microwave oven; turn
midway through the
cooking time.
ROAST
cauliower in a
gratin; the white
and purple varieties
stand up better to
this preparation
than romanesco.
Slice whole
cauliower into
2cm-thick slices then
slowly pan-fry over
gentle heat in butter
for delicious
results.
STIR-FRY
A GREAT
SNACK
FRIED CAULIFLOWER
RECIPE OPPOSITE
18
PHOTOGRAPHER WILLIAM MEPPEM + STYLIST VIVIEN WALSH + PHOTOCHEFS ADAM CREMONA & DOMINIC SMITH
small pieces of
cauliower for
3 to 5 minutes.
Whats in Season?
VARIETIES
Mature cauliflower is closely
related to broccoli, and looks
similar. The florets that sprout
at the top of the stalks are
referred to as the curd. The
creamy, fleshy stalk and
mustardy curd becomes
pleasingly soft when cooked.
Baby cauliflower is also
available, and is a great singleserving treat; it tastes great
drizzled with white sauce.
FRIED CAULIFLOWER
PREP + COOK TIME 15 MINUTES SERVES 4
2 eggs
cup (110g) self-raising flour
cup (125ml) water
cup finely chopped fresh coriander
vegetable oil, for deep-frying
1 small cauliflower (1kg), cut into
small florets
1 cup (280g) greek-style yoghurt
1 To make batter, whisk eggs, flour

and the water in a medium shallow
bowl until smooth. Stir in half the
coriander; season.
2 Heat oil in wok. Dip cauliflower
in batter; drain off excess. Deep-fry
cauliflower, in batches, until browned
lightly and tender. Drain cauliflower
on kitchen paper.
3 Combine remaining coriander
and yoghurt in a small bowl; season
to taste. Serve cauliflower with
coriander yoghurt.
BROCCOFLOWER
is a cross between
broccoli and cauliflower,
producing a lime-green
head. It tastes like
cauliflower, although
is slightly sweeter,
and is prepared the
same way.
CAULIFLOWER GRATIN
750g cauliflower, cut into florets

50g butter
cup (35g) plain flour
1 cups (375ml) hot milk
cup (60g) coarsely grated cheddar
cup (20g) finely grated parmesan
JACARANDA,
OR PURPLE
CAULIFLOWER,
is naturally coloured
with the same red
properties that make
red cabbage red. It is
very similar in taste to
white cauliflower, with
a faintly bitter, rather
than overly mustard,
taste. It will retain its
purple colour whether
microwaved, boiled,
steamed or roasted. A
squeeze of lemon juice
added to the cooking
water will help keep
the vibrancy of the
colour intact.
ROMANESCO
CAULIFLOWER
1 tablespoon packaged breadcrumbs
1 Preheat oven to 220C/200C fan.

2 Boil, steam or microwave cauliflower
until tender; drain. Place in a medium
shallow ovenproof dish.
3 Meanwhile, melt butter in a
medium saucepan, add flour; cook,
stirring, until mixture bubbles and
thickens. Gradually stir in milk until
smooth; cook, stirring, until mixture
boils and thickens. Remove from heat,
stir in cheeses.
4 Pour cheese sauce over cauliflower
in dish; sprinkle with breadcrumbs.
Bake for 15 minutes or until topping
is browned lightly.
CAULIFLOWER GRATIN
is a bright green
variety with spherical
florets that closely
resembles white
cauliflower in taste.
It does not roast well
as both its texture and
flavour suffer. Use for
a novelty effect in a
stir-fry or side dish.
19
Whats in Season?
It probably comes as no surprise that,

despite its somewhat ungracious association
to a boxers ears, and notwithstanding its
subtle flavour, cauliflower can pack a bit of
a punch thanks to its sulphur compounds,
similar to those of cabbage, which breakdown
as they cook to release a distinctive odour.
This gets stronger the longer cauliflower is
cooked, so have the extractor fan full on and
cook cauliflower only until it is tender but
still with a little bite. Half-cooking it, then
transferring to an oven dish, covering with
cheese sauce, and finishing its cooking in
the oven, is one way of minimising the
problem. Another is to half-cook it and
finish by pan-frying in butter with a
little lemon juice and good
curry powder added.
auliflower
Cauliflower adapts to many
ways of cooking. It is good
simply boiled or steamed
and served with a white or
cheese sauce, or the classic
polonaise garnish of fried
breadcrumbs chopped
hard-boiled egg and parsley;
or stir-fried; or made into a
creamy soup; or into fritters.
20
Indian cooks use cauliflower

with other vegetables such
as potatoes and peas for
vegetable curries. Raw
cauliflower florets, with other
crudits (raw vegetables) such
as carrot sticks, mushrooms,
cherry tomatoes and baby
beans, can be served with a
dip or piquant dipping sauce
as healthy appetisers.
CAULIFLOWER AND
CHEESE PASTA BAKE
250g spiral pasta

500g cauliflower florets
1 egg, beaten lightly
cup (20g) panko (japanese)
breadcrumbs
cups (50g) coarsely grated
mozzarella
teaspoon ground nutmeg

CHEESE SAUCE
30g butter
2 tablespoons plain flour
2 cups (500ml) milk
1 cup (100g) coarsely grated
mozzarella
2 tablespoons coarsely chopped
fresh flat-leaf parsley
1 Preheat grill. Oil a 2-litre (8-cup)

ovenproof dish.
2 Cook pasta in a large saucepan of
boiling water until almost tender; add
cauliflower to pasta for the last 5 minutes
of pasta cooking time. Drain well.
3 Meanwhile, make cheese sauce.
4 Combine pasta, cauliflower and
cheese sauce in a large bowl; stir in
egg. Spoon mixture into dish, top with
combined breadcrumbs and cheese;
sprinkle with nutmeg.
5 Place dish under hot grill for
10 minutes or until top is golden.
CHEESE SAUCE Melt butter in a
medium saucepan over medium heat,
add flour; cook, stirring, until bubbling.
Gradually stir in milk; cook, stirring,
until mixture boils and thickens. Remove
from heat; stir in cheese and parsley.
SERVING SUGGESTION A green leaf and mixed
herb salad, or as a side with roast chicken.
Whats in Season?
BREAK THE
FLORETS INTO SMALL
PIECES, AS LARGE
CHUNKS WONT COOK
THROUGH IN THE
COOKING TIME
ALLOCATED.
FEEDS FOUR,
ALTHOUGH HAS
BEEN KNOWN
TO FEED ONE!
CAULIFLOWER AND
CHEESE PASTA BAKE
RECIPE OPPOSITE
21
Whats in Season?
COOKS
NOTES
The recipe can be
prepared a day ahead to
the end of step 3; store,
covered, in the fridge. We
used a hot curry paste,
but if serving to children,
you might like to choose
one with a mild heat.
REDUCE
HEAT FOR
KIDS
RECIPE OPPOSITE
22
Whats in Season?
CAULIFLOWER, PUMPKIN
AND SPLIT PEA CURRY
PREP + COOK TIME 1 HOUR SERVES 4
cup (100g) yellow split peas

500g butternut pumpkin,
chopped coarsely
1 large brown onion (200g),

PHOTOGRAPHER IAN WALLACE + STYLIST LOUISE PICKFORD + PHOTOCHEFS ELIZABETH MACRI & ARIARNE BRADSHAW
chopped finely
2 cloves garlic, crushed
4cm piece fresh ginger (20g), grated
cup (75g) hot curry paste
500g cauliflower, cut into florets
4 large tomatoes (880g),
chopped coarsely
1 cup (120g) frozen peas
1 cups (420g) skim-milk yoghurt
cup loosely packed fresh
coriander leaves
1 Cook split peas in a medium

saucepan of boiling water for
20 minutes or until almost tender.
Add pumpkin; return to the boil.
Boil, uncovered, for 8 minutes or
until pumpkin is tender; drain well.
2 Meanwhile, heat a large non-stick
saucepan over medium heat; cook
onion, garlic and ginger, stirring,
until onion softens. Add paste; cook,
stirring, for 2 minutes or until fragrant.
Add the water; bring to the boil.
3 Reduce heat, add cauliflower and
tomato to the pan; simmer, covered,
stirring occasionally, for 10 minutes
or until cauliflower is tender and
curry is thick.
4 Add pumpkin and split pea mixture,
peas and yoghurt to curry; stir over
low heat until mixture is heated
through. Season to taste. Serve
curry sprinkled with coriander.
Cauliflowers
are available
all year with their peak season in winter.
As well as the familiar white cauliflower
with its curd of closely-packed, rounded
florets, there is a purple variety, a green
cultivar (cultivated variety) called
broccoflower, and a bright yellow-green
variety with pointed florets,
called romanesco. There
are also baby or
miniature cauliflowers.
All these can be used
in the same way as
ordinary cauliflower.
PREPARATION
CHOOSING
For a cauliflower to be served whole,

use a sharp knife to cut off the heavy
main stem and cut a cone-shaped
core out of the base to allow heat to
penetrate; also make deep incisions in
any other thick stems. Trim off large
leaves, but young ones may be left on.
For miniature cauliflowers, cut off the
main stems and trim off coarse or
damaged leaves, leaving the smaller
ones on. Cook as the recipe directs.
For cauliflower to be served cut up,
break into florets and trim and cook
as recipe directs.
Note that cauliflower should be cooked
in non-reactive pans, as aluminium
pans can react with its chemicals and
discolour it and create off-flavours.
Cauliflower should be undamaged, with

closely packed, unmarked florets. The
leaves should look fresh, without any
yellowing. White cauliflower should
be white: the curd darkens with age
so avoid any with deep-cream, darkspotted or brownish florets. Coloured
cauliflowers should be evenly and
brightly coloured, with no suggestion
of darkening.
STORING
Heavy main stems and coarse outside
leaves may be trimmed off to give a
more compact shape for storing, but
do not trim the inner leaves or cut
cauliflower up until you are ready to
use it. Enclose in a paper bag, then in
a plastic bag, and store in the fridge
for a few days only: cauliflower readily
develops specks of dark mould if it is
stored for too long.
23
Dessert of the Month
Banoffee Meringue
WITH HONEYCOMB
This dessert is an absolute show-stopper, the combo of crunchy meringue, gooey luscious caramel
and caramelised bananas, teemed with honeycomb is enough to stop just about anyone in their
tracks. Check out the do-ahead information to make life easier at assembly and serving time.
Not only does the dessert look and taste amazing it will serve 12 people with maybe a little leftover
for seconds. If youre a real caramel lover, turn to page 78 for more caramel recipes.
PHOTOGRAPHER WILLIAM MEPPEM

STYLIST SOPHIA YOUNG
PHOTOCHEF KIRSTEN JENKINS
24
making the meringue

If using hand held beaters for the meringue, steady the bowl
on a tea towel and ensure that you move the beaters around
the bowl for even beating. The meringue is ready when its
glossy and forms stiff peaks.
caramelising the bananas

Hold the blowtorch 10cm above the bananas. Adjust the flame
so the inner part of the flame almost touches the sugar; move
it in slow sweeping movements. The sugar will dissolve and
finally caramelise as it heats. Add extra sugar if necessary.
shaping meringue layers

To achieve a lovely rounded edge, place spoonfuls of meringue
close together just inside the traced rectangle, then fill the
centre with random spoonfuls. Spread the mixture evenly,
from the outside in, trying to avoid touching the outer edge.
spooning on the dulce de leche

Top the second meringue layer with the remaining thick
cream then drizzle over the remaining dulce de leche (caramel
sauce), before finishing with banana slices and honeycomb.
Serve immediately, before you eat the lot yourself!
COOKS
NOTES
Dulce de leche is a caramel
sauce. If you prefer, you
can use ready-made dulce
de leche sold in jars from
delis, gourmet food stores
and supermarkets.
Plain honeycomb is
available from some
specialty sweet stores or
greengrocers. If unavailable,
use two 50g Crunchie bars
and cut off the chocolate.
Blowtorches are
available from homeware
and hardware stores.
Alternatively, you can place
the bananas under a hot
grill to caramelise the sugar.
The three individual components assembled

to make this dessert the meringue, toffeed
bananas and caramel sauce are each standalone recipes. Use them to develop your own
luscious creations with your own subtle twist.
BANOFFEE MERINGUE WITH HONEYCOMB

PREP + COOK TIME 3 HOURS (+ COOLING) SERVES 12
4 egg whites
teaspoon cream of tartar
cup (55g) caster sugar
cup (165g) firmly packed brown sugar
2 teaspoons cornflour
1 teaspoon white vinegar
teaspoon vanilla extract
DO-AHEAD
Dulce de leche can be made
a day ahead. Meringue is
best made on the day of
serving. Store in an airtight
container and assemble
just before serving.
LAYERING WITH CREAM

Assemble the meringue
only when you are ready to
serve. Spread cream using
an offset spatula or the back
of dessert spoon, leaving
a border of meringue; top
with the dulce de leche, then
another meringue layer.
SERVING
The luscious multi-textured
layers of this cake mean
it will be a little bit messy
to serve, but dont worry.
Cut the cake using a nely
serrated knife and place
on plates, or for a modern
approach serve in glasses
(see photograph, page 24).
26
2 medium bananas (400g), sliced

1 tablespoon caster sugar, extra
300ml thick cream (56% fat)
100g honeycomb, chopped coarsely
DULCE DE LECHE
395g canned sweetened condensed milk
1 Make dulce de leche.

2 Preheat oven to 120C/100C fan. Line
two large oven trays with baking paper.
Mark two 12.5cm x 30cm rectangles on
paper; turn, marked-side down, on trays.
3 Beat egg whites, cream of tartar and
sugars in a medium bowl with an electric
mixer on high speed for 8 minutes or until
thick and glossy and sugar is dissolved.
Beat in cornflour, vinegar and extract on
low speed. Divide mixture evenly between
trays, spreading to cover just inside the
marked rectangles; swirl meringue on
top for effect.
4 Bake meringue for 1 hour or until dry

to touch. Cool in oven with door ajar.
5 Place banana slices, in a single layer,
on an oven tray; sprinkle with extra caster
sugar. Using a blowtorch, caramelise sugar.
6 Whisk dulce de leche in a medium bowl
until smooth. Whisk cream in a small bowl
until soft peaks form.
7 Place one meringue on a platter; spread
with two-thirds of the cream. Using half the
dulce de leche, drop spoonfuls on top of the
cream. Repeat layering with remaining
meringue, cream and dulce de leche. Top
with banana slices and honeycomb.
DULCE DE LECHE Preheat oven to
220C/200C fan. Pour condensed milk
into a 1.5-litre (6-cup) ceramic ovenproof
dish. Cover dish tightly with foil; crush
excess foil upwards. Place ceramic dish in
a medium baking dish; add enough boiling
water to come halfway up the side of the
ceramic dish. Bake for 1 hour. Whisk mixture;
cover, bake for a further 30 minutes or until
a golden caramel colour, adding extra boiling
water to baking dish as needed to maintain
the water level during baking. Remove dish
from water; cool. Whisk mixture until smooth.
Transfer to a medium bowl; cover, refrigerate
dulce de leche until chilled.

3 IN 1
RECIPE
BANOFFEE MERINGUE
WITH HONEYCOMB
RECIPE OPPOSITE
MERINGUE
The brown sugar meringue
turns into a classic pavlova
when teamed with whipped
cream and piled with your
favourite fruits.
TOFFEED BANANAS
Serve caramelised
bananas as a fast and
simple hot dessert for cool
weather; serve on their
own, or accompany
with biscotti.
CARAMEL SAUCE
The caramel is a sauce that
can be poured over cakes or
drizzled over ice-cream
and crushed nuts for a
simple but indulgent
caramel nut sundae.
27
Spotlight On
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
bay leaves
turmeric
coriander seeds
cinnamon quills
chilli flakes
cumin seeds
allspice berries
juniper berries
cardamom
smoked paprika
mustards seeds
mixed peppercorns
kaffir lime leaves
nutmeg
star anise
10
Sweetness and
11
28
12
13
14
PHOTOGRAPHER JOHN PAUL URIZAR + STYLIST SOPHIA YOUNG + PHOTOCHEF ANGELA DEVLIN
If you have a drawer full of old spice, its time to

restock and discover how to put them to use. Sweet,
savoury, warm and aromatic, spice combinations can
pack a punch or add subtle background flavour.
PHOTOGRAPHER IAN WALLACE + STYLIST LOUISE PICKFORD + PHOTOCHEFS OLIVIA ANDREWS & REBECCA KIRK
Spotlight On
VIETNAMESE
CLASSIC
COOK N
FREEZE
SLOW
COOKER
CHINESE
FIVE SPICE
SUITABLE
TO FREEZE AT
THE END OF
STEP 4.
FIVE-SPICE CARAMEL
PORK BELLY
RECIPE ON PAGE
30
29
Spotlight On
COOKS
NOTES
SUITABLE
TO FREEZE AT
THE END OF
STEP 4.
COOKS NOTES HEAD

SLOW
COOKER
FIVE-SPICE CARAMEL
PORK BELLY
2kg boned pork belly, rind removed

2 litres (8 cups) water
1 cup (250ml) coconut water
1 cup (250ml) water, extra
cup (180ml) fish sauce
cup (110g) firmly packed
brown sugar
2 teaspoons chinese five-spice

powder
16 garlic cloves, unpeeled
6 eggs, at room temperature
6 fresh small red thai red chillies
cup fresh coriander sprigs
CARAMEL
1 cup (220g) caster sugar
cup (125ml) water
CHINESE
FIVE-SPICE
is a fragrant mixture
of ground cinnamon,
cloves, star anise,
sichuan pepper and
fennel seeds.
30
Coconut water is the liquid from the centre

of an immature coconut. It is readily
available in tetra packs and cans from
a variety of supermarkets. Ensure its
labelled 100 per cent coconut water,
and that its not sweetened.
1 Cut pork into 4cm pieces.

2 Place pork and the water in a
large saucepan, bring to the boil
over medium heat. Boil for 5 minutes,
skimming impurities from the
surface; drain.
3 Meanwhile, make caramel.
4 Place pork in a 4.5-litre (18-cup)
slow cooker with caramel, coconut
water, the extra water, sauce, sugar,
five spice and unpeeled garlic cloves.
Cook, covered, on low, for 6 hours.
5 Meanwhile, place eggs in a medium
saucepan; cover with cold water. Bring
to the boil; boil eggs for 6 minutes or
until hard-boiled. Transfer to a bowl
of cold water; when cool enough to
handle, shell eggs.
6 Add eggs and chillies to cooker.
Cook, uncovered, on high, for
30 minutes; skim fat from surface.
Sprinkle with coriander before serving.
CARAMEL Combine sugar and the
water in a small saucepan; stir over
high heat, without boiling, until sugar
dissolves. Bring to the boil. Boil,
uncovered, without stirring, until a
deep golden caramel.
SAFFRON AND BRANDY

SQUID
4 small cleaned squid hoods

(300g), sliced thinly

pinch saffron threads
2 teaspoons hot water
1 tablespoon olive oil
2 tablespoons brandy
100g baby spinach leaves
1 Combine squid and garlic in a

medium bowl.
2 Place saffron in a small dish;
stir in the water.
3 Heat oil in a large frying pan;
cook squid until browned lightly,
remove from pan.
4 Add brandy to pan; cook for
30 seconds or until brandy has
almost evaporated.
5 Add spinach and saffron to pan;
cook, stirring, until spinach is wilted.
Return squid to pan; mix gently.
Serve immediately.
SERVING SUGGESTION Steamed jasmine rice.
Spotlight On
10
MINS
SAFFRON AND
BRANDY SQUID
RECIPE OPPOSITE
SAFFRON
Expensive because it
consists of the hand-gathered
stigmas from a crocus ower.
Buy it only from a reputable
source. It turns food a
rich golden colour, and
has a bittersweet
almondy taste.
31
GA R
A
MA
SALA
SPICE BLEND
HOW
TO BUY
SPICES
Cuisines around the world have developed unique

blends of diverse spices that give a signature flavour
to their national dishes. These convenient blends are
now readily available to purchase. Particular blends
may vary from maker to maker.
RAT
ZA
ATA
R
BAHARAT
CH
E
O
RM
If youre buying fresh

spices, like ginger or
turmeric, buy as you need
them and use within a
week. Dried spices quickly
lose their flavour, so its
important to buy them
from a trusted shop with a
rapid turnover. Quality
counts, so only buy a
reputable brand. For best
results, buy whole spices
wherever you can, and
grind or grate as needed.
BA H A
Can include mixed spice,

black pepper, allspice,
dried chilli akes, paprika,
coriander seeds, cinnamon,
clove, sumac, nutmeg, cumin
seeds and cardamom. Used
in Middle Eastern cooking.
Is available in delis and
Middle Eastern food shops.
Rubbed on sh, beef and
lamb before cooking. Adds
an exotic avour to roasts
and casseroles.
U LA
UT
NO
HA
Store spices in a dry place

away from heat or light
in airtight packages or
containers. All spices
deteriorate over time and
lose flavour. Check them
at least once a year and
throw out spices that are
past their use-by date.
Why go to all the trouble
of cooking a dish with
stale spices that wont
give a good result?
D UK
DUKKAH
KA
HA
32
A North African spice

blend that can contain
cumin, paprika, onion,
turmeric, cayenne pepper,
garlic, parsley, pepper and
dried coriander leaves. Is
available as a fresh paste or
powder, in delis and Middle
Eastern food shops. Used
as a marinade to add a
Moroccan avour to grilled,
barbecued and roasted
meat and sh.
R AS
HOW
TO STORE
SPICES
EL
CHERMOULA
RIS
SA
An Egyptian specialty spice

mixture made of roasted
nuts, seeds and aromatic
spices, most commonly
coriander and cumin seeds.
Is available in supermarkets.
It is most commonly served,
for dipping, with crusty
bread and olive oil. Is also
good as a coating for
chicken and sh, and
sprinkled over yoghurt,
vegetables and salads.
GARAM
MASALA
Means 'spice blend'. This
savoury spice has a peppery
bite. Used in Indian cooking
in curries, and is sometimes
sprinkled over the nished
dish. Is available from
supermarkets.
HARISSA
A ery Tunisian paste made
by pounding hot chilli with
paprika, caraway, coriander
and cumin seeds, garlic and
mint. Available as a paste in
delis and Middle Eastern
food shops. It is used to
season meats and placed on
the table as a condiment. It
is extremely hot and will
blow your head off if youre
not used to such potent heat.
RAS EL
HANOUT
A North African 'best' spice
blend. May include caraway,
clove, cardamom, cayenne
pepper, cinnamon, chilli,
coriander, pepper, saffron
and turmeric. Available in
delis and Middle Eastern
food shops. Used in tagines,
rubbed on meat and stirred
into rice dishes.
ZAATAR
Contains dried oregano,
marjoram, thyme, sumac,
sesame seeds. Is available
in delis and Middle Eastern
food shops. Good as a rub
for chicken.
Spotlight On
SMOKED PAPRIKA
PHOTOGRAPHER IAN WALLACE + STYLIST LOUISE PICKFORD + PHOTOCHEF AMAL WEBSTER
also known as pimenton, this

capsicum has been dried and
naturally wood-smoked before
grinding into a powder. It is
not a hot spice, but is used
to add a colour and a
full-bodied avour to stews
and casseroles.
SMOKED
PAPRIKA
CHORIZO AND CHICKPEAS
IN WHITE WINE
RECIPE ON PAGE
35
33
Spotlight On
MIXED SPICE
MIXED
SPICE
SPICED GINGER AND
ORANGE BISCOTTI
RECIPE OPPOSITE
WATCH
OUR VIDEO
to see how to
melt and colour
chocolate. Download
the free viewa app
(see page 6) and scan
this page with your
tablet or smartphone.
Run a piece of white

bread through the
grinder afterwards to
mop up any leftover spice
that might contaminate
the next spice.
PHOTOGRAPHER LOUISE LISTER + STYLIST VIVIEN WALSH + PHOTOCHEF SHARON KENNEDY
is a blend of ground
spices usually consisting
of cinnamon, allspice
and nutmeg.
Spotlight On
HOW TO
GRIND
SPICES
You can grind whole spices
in a traditional mortar and
pestle, by crushing them
with the pestle in a circular
motion in the bowl of the
mortar. Or, use an electric
coffee grinder that you keep
exclusively for spices.
SPICED GINGER AND

ORANGE BISCOTTI
PREP + COOK TIME 1 HOURS (+ COOLING & STANDING)
MAKES 50 SLICES
2 cups (335g) plain flour

1 cup (220g) caster sugar
cup (60g) ground almonds
2 teaspoons mixed spice
3 eggs, beaten lightly
2 teaspoons vanilla extract
cup (80g) blanched almonds,
BUY
WHOLE
SPICES
Spices such as
nutmeg, cinnamon
and vanilla beans
have the strongest
and most intense
avour if bought
whole and grated, or
scraped if using vanilla
beans, when needed.
DID YOU
KNOW?
Meaning cookie
or biscuit in Italian,
biscotti is the biscuit
for dunking in coffee.
They are twice-baked,
first in a log shape,
then cut into slices
and baked again,
which gives them a
super-crisp texture.
They will last for
months in an airtight
container, so you can
always have some on
hand when unexpected
guests arrive.
chopped coarsely
1 tablespoon finely grated orange rind
cup (110g) uncrystallised ginger,
chopped finely
extra flour, for dusting
200g white chocolate Melts
CHORIZO AND CHICKPEAS IN WHITE WINE
1 Preheat oven to 180C/160C fan. Grease

two oven trays; line with baking paper.
2 Sift flour, sugar, ground almonds and
spice into a large bowl. Stir in egg, vanilla,
chopped almonds, rind and half the ginger
to form a dough. (If mixture is too dry
add 2 teaspoons water.) Turn dough onto
a lightly floured surface. Divide dough in
half; roll each portion into a 6cm x 30cm
log shape. Transfer to tray, placing logs
10cm apart.
3 Bake logs for 35 minutes or until a
skewer inserted into the centre comes
out clean. Cool on trays for 15 minutes.
4 Reduce oven to 150C/130C fan.
5 Using a serrated knife, cut logs into
1cm-thick slices. Place slices, cut-side
down, on oven trays; bake for 15 minutes
or until biscotti are dried and browned
lightly. Transfer to wire racks to cool.
6 Melt chocolate; cool to room temperature.
Spoon chocolate into a small ziptop bag,
snip end and drizzle chocolate over biscotti;
sprinkle with remaining ginger. Stand until
chocolate is set.
CHORIZO AND CHICKPEAS

IN WHITE WINE

1 small brown onion (80g), sliced finely
2 cured chorizo sausages (340g),
chopped coarsely
1 medium red capsicum (200g),
sliced finely
400g can chickpeas, rinsed, drained
teaspoon smoked paprika
cup (60ml) dry white wine
cup (80ml) chicken stock
1 Heat oil in a large frying pan; cook

onion, garlic and chorizo, stirring, until
chorizo is browned lightly.
2 Add capsicum, chickpeas and paprika;
cook, stirring, until capsicum softens. Add
wine and stock; cook, stirring, until liquid
is reduced by half.
35
Spotlight On
CARDAMOM PODS
SUGAR-COATED FENNEL SEEDS

(MUKHWAS)
CUMIN SEEDS
CHILLI FLAKES
CORIANDER SEEDS
STAR ANISE
FENNEL SEEDS
SMOKED PAPRIKA
TURMERIC
SAFFRON THREADS
PINK PEPPERCORNS
36
Spotlight On
GLUTEN
FREE
SPICY LAMB, SPINACH
AND FETTA PIZZAS
RECIPE ON PAGE
39
GROUND
CUMIN
GROUND
CORIANDER
GROUND
CINNAMON
PHOTOGRAPHER JOHN PAUL URIZAR + STYLIST VIVIEN WALSH + PHOTOCHEF SARAH HOBBS
GROUND
PAPRIKA
37
Spotlight On
GROUND
ALLSPICE
GROUND
CARDMOM
GROUND
CINNAMON
The three types of nuts used here are tossed
45
MINS
TEACAKE
SPICES OF THE
ORIENT TEACAKE
RECIPE OPPOSITE
38
PHOTOGRAPHER JOHN PAUL URIZAR + STYLIST MICHAELA LE COMPTE + PHOTOCHEF KIRRILY LA ROSA
with the spice mixture then roasted, a process

that infuses the cake with their combined flavours.
The secret to a successful teacake lies in the beating
of the sugar, egg and butter the mixture must be
very light in colour and FULL OF AIR.
Spotlight On
SPICES OF THE
ORIENT TEACAKE
60g butter, softened

1 teaspoon vanilla extract
1 egg
1 cup (150g) self-raising flour
cup (80ml) milk
20g butter, melted, extra

SPICED NUTS
2 tablespoons shelled pistachios,
chopped finely
2 tablespoons blanched almonds,
chopped finely
2 tablespoons pine nuts,
chopped finely
cup (40g) icing sugar
teaspoon ground allspice
teaspoon ground cardamom
1 teaspoon ground cinnamon

Grease a deep 20cm round cake pan.
2 Beat butter, extract, sugar and egg
in a small bowl with an electric mixer
until light and fluffy. Stir in sifted flour
and milk.
3 Spread mixture into pan; bake
about 25 minutes. Stand cake in pan
for 5 minutes before turning, top-side
up, onto a wire rack.
4 Meanwhile, make spiced nuts.
5 Brush cake with extra butter;
sprinkle with spiced nuts. Serve
cake warm.
SPICED NUTS Place nuts in a strainer;
rinse under cold water. Combine wet
nuts in a large bowl with icing sugar
and spices; spread mixture onto an
oven tray, roast in oven for 10 minutes
or until nuts are dry.
COOKS
NOTES
SPICY LAMB, SPINACH
AND FETTA PIZZAS
Swap lamb for beef or
chicken mince. If the pizza
base is not crisping as much
as you would like, place
the cooked pizzas on an
oiled, heated grill pan (or
barbecue plate) for
a few minutes.
SPICY LAMB, SPINACH

AND FETTA PIZZAS
PREP + COOK TIME 30 MINUTES MAKES 4

250g lamb mince
teaspoon ground cumin
teaspoon ground coriander
teaspoon ground cinnamon
teaspoon ground paprika
1 cup (100g) pizza cheese
2 store-bought gluten-free
pizza bases
100g fetta, crumbled
3 WAYS TO
SPOT A STALE
SPICE
1
Become familiar with
the smell of newlypurchased spices so
you can readily
detect change.
2
Sniff a pinch of a
nearing-its-use-by-date
spice to detect aroma
and pungency. If its
faint, then its time to
throw it out.
2 tablespoons gluten-free
plain yoghurt
lemon wedges, to serve
1 Preheat oven to 200C/180C fan;

oil oven trays.
2 Heat oil in a large frying pan over
high heat, add lamb; cook, stirring,
until lamb changes colour. Add spices;
cook, stirring, for 2 minutes or until
fragrant. Remove from heat. Cool
mixture slightly.
4 Sprinkle pizza cheese over pizza
bases; top with half the spinach, then
all the lamb mixture and fetta.
5 Place pizzas on oven trays; bake
for 20 minutes or until golden and
cheese is melted. Just before serving,
top with remaining spinach and
yoghurt, and a squeeze with lemon.
TIPS Make this as individual pizzas, if you like.
Simply use 4 store-bought small gluten-free
pizza bases.
If you have a gluten allergy, make sure the
ground spices you buy are gluten free as some
brands may contain wheat-based anti-caking
agents or fillers.
Scrape whole nutmeg

with a knife and break off
a piece of cinnamon or
clove to let your nose tell
you how fresh it is.
39
In the Garden
Rare is the person who doesnt eat potatoes, whether as the

ubiquitous chip, comforting mashed spuds or via more sophisticated
cooking methods. Nor is a potato merely a potato these days.
A shopping trip means negotiating purple congo, kipfler, dutch blue
and many more all with their different textures, tastes and colours.
DESIREE
DUTCH CREAM
KIPFLER
RUSSET BURBANK
BABY NEW (CHATS)
P H O T O G R A P H E R I A N WA L L AC E + S T Y L I S T L O U I S E P I C K FO R D + P H O T O C H E F A M A L W E B S T E R
40
In the Garden
FREE
RECIPE
VIEWA
POTATO STRAWS
YOU WILL NEED
to download the
viewa app
RECIPE ON YOUR PHONE
FREE RECIPE
WANT TO MAKE
THE CRUNCHIEST
POTATO STRAWS?
Download the
free viewa app
(see page 6) and
scan this page
with your tablet
or smartphone.
In the Garden
GROWING
Potatoes
F
ew gardeners ever grow

potatoes; they are well
worth the effort, though,
as each kind has its own
distinctive flavour and texture.
The way a potato is grown also
makes a difference: one grown to
full maturity on the plant, in the
right soil, will taste better and
keep better than one that was
harvested earlier or grown in
sandy soil, which doesnt suit
potatoes so well but makes
machine harvesting easier.
Potatoes are easy to propagate.
You simply keep a few of your
favourite varieties, let them
sprout and grow your own.
All you need is a sunny, welldrained site and enough room.
Potatoes must be grown in
frost-free conditions, so wait
until theres no risk of late frosts.
They can be planted all year
where winter conditions are mild.
In tropical areas, dont plant them
in the wet as theyll rot. Select a
sunny, well-drained position. If
the soil was not manured for the
previous crop, add compost so
the soil is light. Break up heavy
clods. Dont add lime, but do
add a complete or slow-release
organic fertiliser.
Potatoes grow from whole potatoes
or small pieces (golf-ball size)
that have started to sprout. You
can sprout your own (just keep
42
them until shoots form). Make

a furrow about 15cm deep and
position the potato pieces about
40cm apart, with their eyes or
sprouts facing up. Backfill with
fine soil and mulch to reduce
weeds and late-frost damage.
When the leafy stems are about
20cm tall, hill up the soil to about
5cm below the top of the stem
on each plant, creating furrows
between them. Hilling encourages
more stems to develop and hence
more potatoes.
Potatoes need regular watering
to keep the tubers well-shaped
and smooth-skinned. Use the
furrow to irrigate the crop and
make harvesting easier. If space
is limited, you can also plant
potatoes in tyres or log beds.
Add new tyres or extra logs with
a further dressing of soil each
time the stems grow higher.
New potatoes are ready to harvest
when the flowers are fully open,
about 12 weeks after planting. If
you leave potatoes longer, they
develop their familiar hard skins
and so can be stored. Harvest
when the foliage has browned.
Shake off the soil and dry for a
few hours out of the sunlight.
Give them a shake to remove
excess soil, then store in an airy
basket, hessian bag or a box in
the dark, away from pests.
POTATO SOUFFLS
350g desiree potatoes, chopped

coarsely
2 tablespoons packaged
breadcrumbs
60g butter
cup (180ml) milk
3 eggs, separated
cup (90g) coarsely grated
cheddar
1 teaspoon fresh thyme leaves
1 Boil, steam or microwave potato

until tender; drain. Mash potato in a
large bowl.
Oil four -cup (180ml) souffl dishes;
sprinkle bases and sides with
breadcrumbs, shake out excess. Place
prepared dishes on an oven tray.
3 Melt butter in a medium saucepan;
cook flour, stirring, until mixture
thickens and bubbles. Gradually add
milk, stirring until mixture boils and
thickens; remove from heat. Stir in
egg yolks, cheese, thyme and potato,
mixing until cheese melts and mixture
is smooth. Return souffl mixture to
same large bowl.
4 Using an electric mixer, beat egg
whites in a small bowl until soft peaks
form. Fold egg whites, in two batches,
into souffl mixture. Spoon souffl
mixture into prepared dishes; bake,
uncovered, in oven for 20 minutes or
until browned lightly and puffed.
TIP You can also use lasoda or sebago potatoes
for this recipe.
In the Garden
DINNER
PARTY
STARTER
POTATO SOUFFLS
YOU WILL NEED
four -cup (180ml)

souffl dishes
RECIPE OPPOSITE
43
In the Garden
A common mistake is to
boil potatoes covered. This
just results in a messy
stove-top. Instead, simply
cover the potato pieces
with water, bring to the boil
and cook, uncovered, for
10-15 minutes or until soft.
Baby neW (CHATS)
BOILING
Coliban
Idaho
If cooking whole potatoes,
pierce the skins all over with
a fork, dampen the potatoes,
cover with microwave-safe
plastic wrap and cook in
5-minute intervals until soft
when tested with a skewer.
Potato pieces need a shorter
cooking time.
Pinkeye
Pontiac
Purple congo
MICROWAVE
Russet burbank
Sebago
Spunta
The secret to perfect chips is

frying them twice and
sprinkling with salt as soon
as they leave the oil not
5 minutes later. Dry potatoes
on a clean tea-towel or paper
towel before frying and
always use hot, clean oil.
PERFECT CHIPS
For a creamy mash, cut

potatoes into small pieces,
and cover with cold milk.
Bring to the boil and cook
until soft but not falling
apart. Drain, reserving any
milk, then mash in the same
pan, adding the reserved
milk and a little butter.
Kipfler
44
Royal blue
PERFECT MASH
Desiree
In the Garden
A WAXY POTATO,
HIGHER IN MOISTURE
POTATO
TYPES
A POTATO THAT IS
LOW IN MOISTURE,
low in sugar and
high in starch will
bake to floury
perfection with a
crisp outside, and
will make golden,
rather than dark,
chips. It will also
perform well when
cooked in fat around
a roast, though its
low sugar content
means it will take
longer to brown
than some others.
However, these
types of potatoes
tend to fall apart if
boiled, so stick to
roasting and frying.
and lower in starch, will

boil beautifully and cut into
clean slices for salad, but
will not have that lovely
mealy texture and crisp
outside when baked or
fried. Experts classify
potatoes as floury or waxy
by their specific gravity
(weight for size compared
to a given standard); the
higher the specific gravity,
the higher the starch level
and the more floury the
potato. The sugar/starch/
moisture balance changes
as the potato matures sugar
gradually changes to starch
as the tuber grows, and the
final levels reached vary
from one variety to another.
BAKING AND
FRYING VARIETIES
include russet burbank,
idaho, coliban, king edward,
spunta and kennebec.
MASHING VARIETIES
include the all-rounders
desiree, dutch cream (which
is particularly smooth and
creamy), nicola and pontiac,
which give a firm-bodied
mash, and the floury types
king edward and spunta,
which give a fluffy mash
you may prefer to steam,
rather than boil these before
mashing, in case they break
down in the boiling water.
BOILING
VARIETIES
include new potatoes
of any variety, bintje,
nadine, jersey royal,
pinkeye, red lasoda,
petrone, pink fir
apple and purple
congo, which has a
purple skin and flesh.
ALL-ROUNDER
VARIETIES,
which will perform
satisfactorily with
any cooking method,
include nicola, dutch
cream and kipfler
(which has a good
flavour), desiree,
pontiac, sebago and
royal blue, a blue/
purple-skinned,
yellow-fleshed potato
with a buttery flavour.
45
In the Garden
YOU WILL
NEED
45
MINS
14cm x 21cm
LOAF PAN
POTATO, OLIVE AND SUNDRIED TOMATO BREAD
SPANISH TORTILLA
800g russet burbank potatoes,
250g coliban potatoes, chopped

coarsely
30g butter, melted
2 cups (300g) self-raising flour
1 cup (250ml) milk
cup (60g) seeded green olives,
sliced thickly
cup (75g) drained sun-dried
tomatoes in oil, sliced thickly
1 cup (100g) coarsely grated
mozzarella cheese

Oil 14cm x 21cm loaf pan; line base
and sides with baking paper, extending
paper 5cm over long sides.
until tender; drain. Mash potato in a
large bowl with butter until smooth.
3 Add flour, milk, olives, tomato
and cheese to potato mixture; mix
to combine. Spoon into pan; bake,
uncovered, in oven, for 50 minutes
or until cooked through.
TIP You can also use nicola or pink-eye
potatoes for this recipe.

sliced thinly
sliced thinly
200g chorizo sausage, sliced thinly
300ml cream
4 green onions, sliced thickly
cup (25g) coarsely grated
mozzarella
cup (30g) coarsely grated cheddar

until just tender; drain.
2 Meanwhile, heat oil in a medium
frying pan; cook brown onion, stirring,
until softened. Add chorizo; cook,
stirring, until crisp. Drain chorizo
mixture on kitchen paper.
3 Whisk eggs in a large bowl with
cream, green onion and cheeses; stir
in potato and chorizo mixture.
4 Pour mixture into a heated lightly
oiled medium frying pan; cook, covered,
over low heat, for 10 minutes or until
tortilla is just set. Carefully invert
onto a plate, then slide back into
pan; cook, uncovered, for 5 minutes
or until cooked through.
TIP You can also use bintje or pink fir apple
potatoes for this recipe.
46
HOW TO
STORE
Potatoes should be
stored in a cool, dark,
airy place. Refrigerating
potatoes converts the
starches to sugar,
causing them to become
sweet. Direct sunlight
produces a green skin
these potatoes should not
be eaten. Dirty potatoes
store better than washed
ones, so dont wash until
ready to prepare.
HOW TO
PREPARE
Wash dirty potatoes well.
If peeling, remove the eyes
with the tip of the vegetable
peeler using a twisting
action. Potatoes brown as
their flesh is exposed to
air, so drop them straight
into water as you go. Chop
into large chunks if you are
boiling or steaming for
mash or gnocchi batter
as they will cook more
quickly that way.
In the Garden
POTATO, OLIVE AND SUN-DRIED TOMATO BREAD (RECIPE OPPOSITE)

SPANISH TORTILLA (RECIPE OPPOSITE)
POTATO SOUFFLS (RECIPE ON PAGE 42)

GOATS CHEESE AND POTATO FRITTERS (RECIPE ON PAGE 48)
47
In the Garden
HOW TO COOK
POTATOES
BOIL
potatoes using enough cold

water to barely cover the potatoes in
the saucepan. Sprinkle a little salt into
the pan and cook with the lid on until
potatoes are tender when tested with
a sharp knife. Quartered potatoes will
take about 15 minutes to cook.
STEAM potato chunks for 20 minutes.

Steaming is best if cooking potatoes for
gnocchi as water absorption is less,
allowing for a dryer, fluffier gnocchi.
MICROWAVE whole unpeeled

potatoes (see page 44) then halve and
cook on the barbecue, or cut into wedges
then roast, or leave whole for stuffing.
Prick the skin of unpeeled potatoes well
with a fork.
SAUT Cut potatoes into 1cm slices.

Heat oil or butter, or a little of both in
a frying pan; cook potato, covered,
tossing occasionally, for 15 minutes
or until browned.
ROAST potatoes after partly cooking

by steaming, boiling or microwaving.
Roughen the edges slightly by shaking
them in a colander, dry them with
kitchen paper, then roast, brushed with
a little olive oil, at 200C/180C fan, for
1 hour or until browned. Whole, unpeeled
potatoes (rubbed with oil and sprinkled
with sea salt, if you like) can be roasted
for about an hour at the same temperature.
The skin will become crisp and puffy.
DEEP-FRY potato chips by cutting

uncooked, peeled potato into 1cm chips.
Stand in a large bowl of cold water for
30 minutes to prevent discolouration.
Drain and pat dry with kitchen paper.
Heat oil (we like peanut oil best), in a
deep pan until hot. Deep-fry chips, in
batches, until they are tender, but not
browned. Drain on kitchen paper;
stand for 10 minutes. Reheat oil;
deep-fry chips, in batches, until golden
brown. Drain on kitchen paper.
GOATS CHEESE AND

POTATO FRITTERS
PREP + COOK TIME 30 MINUTES MAKES 32
600g pontiac potatoes, chopped
coarsely
cup (60ml) cream
teaspoon ground nutmeg
2 egg yolks, beaten lightly
250g firm goats cheese, crumbled
fresh flat-leaf parsley

pinch cayenne pepper
FREE
RECIPE
vegetable oil, for deep-frying
STEPBY-STEP
PERFECT ROAST POTATOES
FREE RECIPE
PERFECT ROAST
POTATOES
Download the
free viewa app
(see page 6) and
scan this page
with your tablet
or smartphone.
48
1 Boil, steam or microwave potatoes

until tender; drain. Mash potatoes in
a large bowl with cream and nutmeg
until smooth. Add eggs and egg yolks;
using a wooden spoon, beat until
smooth. Stir in flour, cheese, parsley
and pepper.
2 Heat oil in a large saucepan; deepfry level tablespoons of mixture, in
batches, until fritters are browned
lightly. Drain on kitchen paper.
TIP Try fritters with smoked salmon, sour cream
and dill, accompanied with a glass of chilled
champagne for a delicious indulgent brunch.
4 Ways With
CAPSICUM MASH
4 WAYS
WITH
Vegetable MASH
Mash isnt just potato, although its often
used as the base; try adding capers, herbs,
mashed boiled peas or pureed spinach. They all
add an extra dimension to what most of us
think of as average, everyday food.
50
POTATO MASH
CAPSICUM MASH
Quarter 2 medium red capsicums;

discard seeds and membranes. Roast
under a hot grill, skin-side up, until
skin blisters and blackens. Cover
capsicum with plastic or paper for
5 minutes, then peel away skin. Blend
capsicum until smooth. Meanwhile,
boil, steam or microwave 1kg coarsely
chopped peeled potatoes until tender,
drain. Mash potato; stir in cup hot
cream and 20g softened butter. Add
capsicum; stir until combined. Season
to taste.
PHOTOGRAPHER LOUISE LISTER + STYLIST KATE BROWN + PHOTOCHEF ANGELA DEVLIN
4 Ways With
PUMPKIN MASH
KUMARA MASH
TO MAKE THE
BEST MASHED
POTATOES
Download the
free viewa app
(see page 6) and
scan this page
with your tablet
or smartphone.
POTATO MASH
KUMARA MASH
PUMPKIN MASH
Place 1kg coarsely chopped peeled

potatoes in a medium saucepan; add
enough cold water to barely cover
potato. Boil, over medium heat, for
15 minutes or until potato is tender;
drain. Using the back of a wooden
spoon, push potato through a fine
sieve into a large bowl. Stir 40g butter
and cup hot milk into potato, folding
gently until mash is smooth and fluffy.
Boil, steam or microwave 500g each

coarsely chopped peeled kumara and
potatoes together until tender; drain.
Mash in a large heatproof bowl.
Combine cup chicken stock and
40g butter in a small saucepan over
medium high heat until butter is
melted. Stir into kumara mixture
until combined. Season to taste.
Boil, steam or microwave 500g each

coarsely chopped peeled potatoes
and pumpkin together until tender;
drain. Mash potato and pumpkin;
stir in 30g butter. Season to taste.
51
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Nourishing BoWls
ouris i
9 DINNERS
THAT KEEP YOU
WARM AS WELL
AS HEALTHY
ESE WARMING BOWLS OF NOURISHING SOUPS

will thaw you out during the cold winter months.
egardless of whether youre after a quick soup or a
slow-cooked BROTH, a spicy dish or simple COMFORT FOOD,
these HEALTHY SOUPS will help ward off any of winters chills.
Dont be put off by some of the lengthy cooking times; these come
from making the broths or stocks, and most of these can be
PREPARED AHEAD and FROZEN for fast future use,
or substituted with GOOD-QUALITY BOUGHT STOCKS.
P H O T O G R A P H E R I A N WA L L AC E + S T Y L I S T L O U I S E P I C K F O R D +
P H O T O C H E F S O L I V I A A N D R E W S , S H A R O N K E N N E DY, R E B E C C A K I R K & S A R A H W I L M O T
54
Nourishing BoWls
HIGH IN
CALCIUM &
POTASSIUM
QUICK TO
MAKE
UDON NOODLE SOUP
RECIPE ON PAGE
60
55
SLOW
COOKER
SOUP
Nourishing BoWls
HIGH IN
FIBRE
HIGH IN
VITAMIN C
CHICKEN HOT
AND SOUR SOUP
YOU WILL NEED
slow cooker
RECIPE OPPOSITE
56
Nourishing BoWls
SLOW
COOKER
SOUP
CHICKEN HOT AND

SOUR SOUP
Set and forget. This delicious winter warmer

is made in the slow cooker.
1.6kg whole chicken
2 medium carrots (240g), chopped coarsely
2 stalks celery (300g), trimmed,

chopped coarsely
chopped coarsely
6 fresh kaffir lime leaves, crushed
2 x 10cm stalks lemon grass, bruised
2 fresh long red chillies, sliced thinly
cup (125ml) lime juice
cup (125ml) fish sauce
3 teaspoons brown sugar
425g canned straw mushrooms,
rinsed, drained
2 baby buk choy (300g), trimmed,
chopped coarsely
200g rice vermicelli
cup firmly packed fresh coriander leaves
1 Remove and discard fat and skin from

chicken. Place chicken, carrot, celery, onion
and the water in a 4.5-litre (18-cup) slow
cooker. Cook, covered, on low, for 8 hours.
2 Carefully remove chicken from cooker;
shred the meat coarsely using two forks.
Discard bones. Strain cooking liquid through
a muslin-lined sieve, clean Chux or linen
tea towel; discard solids.
3 Return strained liquid to cooker with
lime leaves, lemon grass, ginger, chilli, juice,
sauce, sugar, mushrooms and chicken.
Cook, covered, on high for 30 minutes.
Stir in buk choy.
4 Meanwhile, place vermicelli in a medium
heatproof bowl, cover with boiling water;
stand for 10 minutes or until softened, drain.
Divide vermicelli into serving bowls; ladle
hot soup over noodles. Serve sprinkled with
coriander, and fresh sliced chilli, if you like.
PRESSURE
COOKER
CHICKEN CONGEE
CHICKEN CO
NGEE
1 tablespoon peanut oil

1 cup (200g) jasmine rice
1 green onion, sliced thinly
1 fresh long red chilli, sliced thinly
1 tablespoon light soy sauce
CHICKEN STOCK
half a fresh chicken (800g)
1 medium carrot (120g), halved
1 small brown onion (80g), halved
1 trimmed stalk celery (100g), halved
1 teaspoon black peppercorns
1 Make chicken stock. Discard skin and

bones from chicken; shred meat coarsely.
2 Heat oil in a 6-litre (24-cup) pressure
cooker; cook rice, stirring, for 2 minutes.
Add stock and ginger; secure lid. Bring
cooker to high pressure. Reduce heat to
stabilise pressure; cook for 10 minutes.
3 Release pressure using the quick release
method; remove lid. Stir chicken into
cooker, reheat. Serve congee topped with
onion, chilli and sauce.
CHICKEN STOCK Combine ingredients
in a 6-litre (24-cup) pressure cooker;
secure lid. Bring cooker to high pressure.
Reduce heat to stabilise pressure; cook for
15 minutes. Release pressure using the
quick release method (see Cooks Notes for
Classic Minestrone, page 66); remove lid.
Strain stock into a large heatproof bowl.
Reserve chicken; discard vegetables and
peppercorns.
per serve 14g total fat (3.9g saturated fat); 1288kJ
(307 cal); 28.7g carbohydrate; 16g protein; 1.3g fibre
COOKS
NOTES
GINGER
AIDS
DIGESTION
PRESSURE
COOKER
CHICKEN CONGEE
If making chicken stock for
another recipe where you
only need the stock, use
chicken necks, wings and
backs instead. The stock
will keep refrigerated for
up to 1 week, or frozen
for up to 2 months.
CHICKEN HOT
AND SOUR SOUP
You can make this soup
up to the end of step 3 and
freeze it in an airtight
container. Thaw in the
fridge overnight.
per serve 16.5g total fat 5g saturated fat 1482kJ

(354 cal) 13.4g carbohydrate 34.5g protein 6.2g fibre
57
Nourishing BoWls
GINGER
AIDS
DIGESTION
PRESSURE
COOKER
CHICKEN CONGEE
YOU WILL NEED
pressure cooker
RECIPE ON PAGE
57
58
Nourishing BoWls
ITS VERY FILLING
EASY TO ADAPT
Dont want another bowl
of chicken soup, even
though its good for the
soul? Swap the chicken
for pork or beef. Or, add
your choice of vegetables
to the broth base.
TAKE IT TO WORK
Pop it in a Thermos, or
a plastic microwave-safe
container, and Bobs your
uncle... a low-cost, healthy,
hearty lunch that you dont
have to brace yourself
to go outside in the
cold to buy.
Densely-packed with fresh

vegetables and noodles
to fill you up, these soups
also have herbs and spices
for added flavour and
health benefits.
YOU CAN FREEZE IT
REASONS WHY YOU

SHOULD HAVE SOUP
FOR DINNER
HEALTHY LIVING
Most soups can be frozen,

but even better, some of
the longer-cooking broths
can be made ahead, and
frozen, so theres no
need to wait to
warm up.
ONE POT COOKING

Most of these recipes only
use one pot... who wants
to spend time in the
kitchen when the couch
and a warm doona
beckons from
the lounge room?
Its freshly made and its

healthy - after all you
made it yourself, and that
means its probably a
whole heap lower in salt
than processed soups, and
thats a good thing.
59
DL
OO
NN
OUP
ES
UD
Nourishing BoWls
25
MINS
MEAT
FREE
HIGH IN
VITAMINS
A&C
LOW
IN FAT
CHINESE NOODLE, TOFU

AND VEGETABLE SOUP
1 litre (4 cups) vegetable stock

4cm piece fresh ginger (20g),

20
MINS
COOKS
NOTES
UDON NOODLE SOUP
Be careful to not overcook
the pork; it cooks very
quickly if sliced thinly.
If you prefer, you can use
ramen noodles instead
of udon noodles; just
cook according to packet
directions. Ramen noodles
are thinner and less chewier
than udon noodles; both are
made from wheat.

AND VEGETABLE SOUP
This soup is very refreshing
if youre looking for a
meat-free meal. If you cant
nd gai lan, you can use
baby buk choy, choy sum,
broccolini or snow peas.
60
LOW IN
FAT
UDON NOODLE SOUP

1 tablespoon dashi granules
3 small leeks (600g), sliced finely
grated finely
1 clove garlic, crushed
cup (60ml) light soy sauce
1 teaspoon caster sugar
100g fresh shiitake mushrooms
1 bunch gai lan
450g fresh hokkien noodles
1 medium carrot (120g),
cut into long thin strips
1 stick celery (100g), trimmed
cut into long thin strips
300g silken tofu
teaspoon sesame oil
2 green onions, sliced thinly
pinch ground white pepper
4 green onions, trimmed

300g pork loin, sliced thinly
1 Bring the water and dashi to the boil in

large saucepan; add leek, simmer, covered,
for 10 minutes or until leek is tender.
2 Meanwhile, chop half the green onions
coarsely; thinly slice remaining onions. Add
coarsely chopped onion, pork, sauce and
mirin to pan; simmer, uncovered, for a few
minutes or until pork is just tender.
3 Cook noodles in a large saucepan of
boiling water until tender; drain.
4 Divide noodles and soup into bowls;
sprinkle with sliced onion.
1 Bring stock, the water, ginger, garlic,

sauce and sugar to the boil in a large pan.
2 Meanwhile, remove stems from
mushrooms; thinly slice caps. Separate
gai lan stems and leaves.
3 Rinse noodles under warm water to
separate; drain well.
4 Add carrot, celery, mushrooms, gai lan
stems and noodles to the pan; simmer,
uncovered, for 2 minutes. Add gai lan
leaves; simmer, uncovered, for 1 minute
or until just tender.
5 Cut tofu into 1.5cm cubes; add to soup
with oil. Season to taste with a little extra
soy sauce or salt. Remove from heat.
6 Ladle soup into serving bowls; serve
with chilli, onion and white pepper.
per serve 2.9g total fat (1.1g saturated fat); 964kJ

(230 cal); 29.4g carbohydrate; 18.4g protein; 3.3g fibre

(338 cal); 50.4g carbohydrate; 18.4g protein; 6g fibre
cup (125ml) japanese soy sauce

cup (60ml) mirin
500g dried udon noodles
Nourishing BoWls
25
MINS
MEAT
FREE
HIGH IN
VITAMINS
A&C
LOW
IN FAT
AND VEGETABLE SOUP
PHOTOGRAPHER WILLIAM MEPPEM + STYLIST VIVIEN WALSH + PHOTOCHEF ADAM CREMONA
RECIPE OPPOSITE
61
Nourishing BoWls
GOOD
SOURCE
OF FIBRE
HIGH IN
PROTEIN
HEALTHY
BROTH
PORK AND
RAMEN NOODLES
RECIPE OPPOSITE
62
Nourishing BoWls
JAPANESE
DISH
LOW
IN FAT
PORK AND RAMEN NOODLES

PREP + COOK TIME 6 HOURS (+ STANDING
& REFRIGERATION) SERVES 6
8 dried shiitake mushrooms

500g ramen noodles
40
MINS
CLASSIC
VIETNAMESE
LOW IN
SATURATED
FAT
SPEEDY BEEF PHO

500g baby buk choy, leaves separated
1 litre (4 cups) salt-reduced beef stock
cup (125ml) japanese soy sauce
6cm piece fresh ginger (30g),
125g bamboo shoots, sliced finely
185g chinese barbecued pork, sliced thinly

6 green onions, chopped coarsely

SOUP STOCK
1kg pork bones
1kg chicken bones
10cm piece kelp (konbu)
125g fresh ginger, peeled, sliced
1 head garlic, halved crossways
3 medium carrots (360g), chopped coarsely
1 To make the soup stock, place the bones

in a large saucepan; add enough water to
pan to cover bones. Bring to the boil; drain.
2 Rinse bones; return to pan. Snip kelp
in several places using scissors; add to pan
with onion, ginger, garlic, carrot and the
water. Bring to the boil; discard kelp.
3 Simmer soup, covered, for 5 hours or until
liquid has reduced to 2 litres; strain soup
into a large bowl. Refrigerate overnight.
Remove fat from surface of soup.
4 Place mushrooms in a small heatproof
bowl, cover with boiling water, stand for
20 minutes; drain. Discard stems.
5 Cook noodles in a large saucepan of
boiling water until tender. Add buk choy
leaves to noodles at end of noodle cooking
time; blanch for 20 seconds. Drain noodles
and buk choy. Rinse under cold water; drain.
6 Bring soup, sauce and sake to the boil
in a large saucepan.
7 Divide noodles and soup into bowls; top
with mushrooms and remaining ingredients.

1 Combine stock, ginger, onion, garlic,

star anise, cinnamon, sugar and sauce in
a large saucepan; bring to the boil. Reduce
heat; simmer, covered, for 20 minutes.
Strain broth through a fine sieve into a
large heatproof bowl; discard solids.
2 Return broth to pan; bring to the boil.
Add noodles; simmer, uncovered, for
5 minutes or until noodles are tender.
Add beef; return to the boil. Remove heat.
3 Ladle soup into serving bowls; top
with sprouts, chilli and herbs.
1 cups (120g) bean sprouts, trimmed
sliced thinly
1 small brown onion (80g),
sliced thinly
1 clove garlic, quartered
1 star anise
1 cinnamon stick
1 tablespoon grated palm sugar
1 tablespoon fish sauce
175g dried rice stick noodles
200g beef eye fillet, sliced thinly
cup (40g) bean sprouts
cup loosely packed fresh mint
cup loosely packed fresh coriander
cup loosely packed fresh thai basil leaves
PH
BEEF
EDY
SPE
cup (125ml) sake
COOKS
NOTES
PORK AND RAMEN
NOODLES
These Japanese wheat
noodles are sold in dried,
fresh, steamed and instant
forms. A popular fast food
in the many ramen bars in
Japan, they are also a diet
staple for students. Ramen
is the name of noodle, as well
as the name of the dish.

63
Nourishing BoWls
40
MINS
CLASSIC
VIETNAMESE
LOW IN
SATURATED
FAT
SPEEDY BEEF PHO

RECIPE ON PAGE
63
64
PHOTOGRAPHER LOUISE LISTER + STYLIST JANE HANN + PHOTOCHEF LARA REYNOLDS
Nourishing BoWls
GOOD
SOURCE
OF IRON
BRAISED BEEF & MUSHROOM

IN GINGER BROTH
YOU WILL NEED
ovenproof stock pot
RECIPE ON PAGE
66
65
Nourishing BoWls
BRAISED
BEEF
IN C
HI N
BRAISED BEEF AND

MUSHROOM IN GINGER BROTH
ES
PRESSURE
COOKER
CLASSIC MINESTRONE
EG
TH
BRO
ER
ING
1 ham hock (1kg)
This recipe may take over 7 hours, but 6 of them are in

the oven and the other one is simmering on the stove.
1 medium brown onion (150g)

1 stalk celery (100g), trimmed, halved
1 teaspoon black peppercorns
1kg beef brisket
1 dried bay leaf
30g fresh shiitake mushrooms
30g oyster mushrooms
2 cups (360g) cooked white beans
30g enoki mushrooms
1 large carrot (180g), chopped coarsely
1 tablespoon light soy sauce
2 medium zucchini (240g),
teaspoon sesame oil

chopped coarsely
2 stalks celery (200g), extra, trimmed,
chopped coarsely

COOKS
NOTES
CLASSIC MINESTRONE
PRESSURE COOKER
For the quick release
method, use tongs
(the steam can burn
your ngers) to turn the
pressure valve on top of
the cooker to open the
valve and release the steam.
This will release the
pressure quickly, before
you remove the lid. If you
have an electric pressure
cooker you wont need to
reduce the heat to stabilise
pressure, your cooker will
automatically stabilise
itself. Always check with
the manufacturers
instructions before using.
Youll need to cook 1 cup
(200g) of dried white beans
for this recipe. If soaked
overnight, they take
10 minutes to cook in a
pressure cooker. You can
use any white bean you like.

GINGER BROTH
1 bunch coriander (100g), with
roots attached
10cm piece fresh ginger (50g), sliced thinly
1 trimmed stalk celery (100g),
chopped coarsely
1 medium carrot (120g), chopped coarsely
1 large red onion (300g), chopped coarsely
3 cloves garlic, chopped coarsely
1 Make ginger broth.

3 Place beef and broth in an ovenproof
pot; cook, covered, in oven, for 6 hours.
4 Remove beef from broth; cover to keep
warm. Slice mushrooms, add to broth;
simmer, uncovered, for 5 minutes or until
mushrooms are tender. Stir in sauce and oil.
5 Slice beef thinly; divide beef between
bowls. Ladle broth into bowls. Serve topped
with ginger and reserved coriander leaves.
GINGER BROTH Wash coriander; chop
roots and stems coarsely, reserve leaves
(to sprinkle over broth before serving).
Combine ingredients (except coriander
leaves) in a large deep flameproof dish;
bring to the boil. Reduce heat; simmer,
uncovered, for 1 hour. Using a slotted
spoon, discard solids.

410g canned diced tomatoes
1 cup (100g) small pasta shells
1 cup coarsely chopped fresh basil leaves
cup (40g) flaked parmesan
1 Combine ham, onion, halved celery,

peppercorns, bay leaf and the water in a
6-litre (24-cup) pressure cooker; secure lid.
Bring cooker to high pressure. Reduce heat
to stabilise pressure; cook for 20 minutes.
method (see Cooks Notes, left); remove lid.
Strain stock into a large heatproof bowl;
reserve ham, discard vegetables and
peppercorns. When ham is cool enough
to handle, remove meat from bone; discard
bone, skin and fat, shred ham coarsely.
3 Return stock to cooker with shredded
ham, beans, carrot, zucchini, chopped
celery, garlic, undrained tomatoes and
pasta; secure lid. Bring cooker to high
pressure. Reduce heat to stabilise pressure;
cook for 3 minutes.
method; remove lid. Season to taste. Serve
soup sprinkled with basil and parmesan.
(242 cal); 20g carbohydrate; 24.8g protein; 6.3g fibre

66
Nourishing BoWls
35
MINS
PRESSURE
COOKER
HIGH
FIBRE
LOW
IN FAT
CLASSIC MINESTRONE
PHOTOGRAPHER IAN WALLACE + STYLIST LOUISE PICKFORD + PHOTOCHEF SHARON KENNEDY
RECIPE OPPOSITE
FOLLOW THE
MANUFACTURERS
INSTRUCTIONS WHEN
USING YOUR
PRESSURE COOKER.
67
LOW
IN FAT
A GOOD
SOURCE
OF ANTIOXIDANTS
CLASSIC
THAI
TOM YUM GOONG
RECIPE OPPOSITE
68
FOOD PHOTOGRAPHER BRETT STEVENS + STYLIST SOPHIA YOUNG + PHOTOCHEFS KIRSTEN JENKINS & DOMINIC SMITH
Nourishing BoWls
Nourishing BoWls
Tom yums are the most popular

soups in Thailand. It loosely translates as
broth (tom) and combined spicy sour (yum).
Tom yum goong, made with prawns, is the
most popular version with Westerners.
LOW
IN FAT
A GOOD
SOURCE
OF ANTIOXIDANTS
CLASSIC
THAI
TOM YUM GOONG

750g uncooked large king prawns

2 tablespoons red curry paste
1 tablespoon tamarind concentrate
10cm stick fresh lemon grass (20g),
chopped finely
1 teaspoon ground turmeric
2 fresh small red thai chillies,

chopped coarsely
6 fresh kaffir lime leaves, shredded finely
1 teaspoon grated palm sugar
150g shiitake mushrooms, halved
2 tablespoons fish sauce
2 tablespoons lime juice
vietnamese mint leaves
coriander leaves
1 Shell and devein prawns leaving tails

intact; reserve heads and shells.
2 Heat oil in a large saucepan; cook prawn
shells and heads, stirring, for 5 minutes
or until they turn a deep orange colour.
3 Add curry paste and 1 cup of the water
to pan; bring to the boil, stirring. Add
remaining water; return to the boil. Reduce
heat to medium-low; simmer, uncovered,
for 20 minutes. Strain broth through a
muslin-lined sieve or colander into a large
heatproof bowl; discard solids.
4 Return broth to same cleaned pan. Add
tamarind, lemon grass, turmeric, ginger,
chilli, lime leaf and sugar; bring to the boil.
Boil, stirring, for 2 minutes. Add mushrooms,
reduce heat; cook, stirring, for 3 minutes.
Add prawns; simmer, uncovered, for a further
3 minutes or until prawns are just cooked
through. Remove from heat; stir in sauce
and juice.
5 Serve bowls of soup sprinkled with mint
and coriander.
DID YOU
KNOW?
Turmeric has been used
for centuries in Asia to
treat ailments, but now
some early research is
showing it may help
ward off dementia and
reduce cancer risk.
Curcumin, a substance
in the spice, is thought
to have antioxidant
properties. Further
laboratory research is
currently ongoing.
FRESH TURMERIC
DID YOU
KNOW?
There are four elements
in Thai cooking: sweet,
sour, salty, spicy. Each
must perfectly balance
to create harmony in
the dish. In this recipe
for Tom Yum Goong,
the sweetness is from
the palm sugar, the
sour from the lemon
grass, kaffir lime leaves
and lime juice, the
saltiness is attributed to
the fish sauce and the
spicyness comes from
the red chillies.
69
Food in a Flash
WINTER EXPRESS
TUNA
MAC N
CHEESE
ASIAN BAKED
SNAPPER
MOROCCAN
CHICKEN
PORK
AND MANGO
CURRY
SMOKY
PRAWN AND
CHORIZO
STEW
PERI PERI
COCONUT
CHICKEN
CURRY
LAMB AND
BLACK BEAN
STIR-FRY WITH
SAMBAL
THE WINTER EXPRESS ARRIVES IN LESS THAN 30 MINUTES.

With 7 different dishes to make and enjoy, everyone
is advised to be ready for their first and final call to the table!
Please mind your step when cooking these recipes
because they are seriously FAST!
P H OTO G R A P H ER W I L L I A M M E P P E M + S T Y L I S T V I V I E N WA L S H + P H OTO C H E F A DA M C R E M O N A & D O M I N I C S M I T H
70
Food in a Flash
MAKE
AHEAD
25
MINS
TUNA MAC N CHEESE
YOU WILL NEED
6 x 1 cup
ovenproof dishes
RECIPE ON PAGE
74
71
Food in a Flash
30
MINS
ASIAN BAKED SNAPPER
YOU WILL NEED
a large baking dish
RECIPE ON PAGE
74
72
Food in a Flash
30
MINS
MOROCCAN CHICKEN
RECIPE ON PAGE
75
Serve with
PRESERVED
LEMON AND OLIVE
COUSCOUS
SEE COOKS NOTES
PAGE 75
73
Food in a Flash
25
MINS
TUNA MAC N CHEESE

NOTES
TUNA MACARONI
If you are unable
to buy tuna pasta bake
sauce you can use any
store-bought white sauce.
ASIAN BAKED SNAPPER

To check if the sh is cooked,
insert a knife into the
thickest part of the esh; the
esh should pierce easily
with no resistance to the
knife. The esh will also
have turned opaque.
74
ASIAN BAKED SNAPPER

300g macaroni
500g baby new potatoes
1 cups (350g) roasted
2 medium tomatoes (300g)
red capsicum strips in oil, drained
COOKS
30
MINS
3 medium red onions (510g), sliced thinly
425g canned tuna in spring water, drained
425g canned asparagus spears, drained
2 tablespoons shredded fresh basil
2 cups (540g) tuna pasta bake sauce
cup (80ml) olive oil
1 cups (180g) coarsely grated cheddar
2 x 500g whole cleaned snapper
1 cup (75g) panko (japanese) breadcrumbs

2 tablespoons torn fresh flat-leaf parsley


2 Boil, steam or microwave potatoes until
just cooked; drain.
3 Meanwhile, seed tomatoes; slice into
thin strips. Place half the onion and half the
tomato in a large baking dish; top with chilli
and half the basil, drizzle with 1 tablespoon
of the oil.
4 Season fish; place on onion and tomato
in baking dish. Top with remaining onion,
tomato and basil; add potatoes and drizzle
with remaining oil.
5 Roast for 12 minutes or until fish is just
cooked through.
SERVING SUGGESTION Oak leaf and mixed herb salad

with dijon vinaigrette.


Oil 6 x 1-cup (375ml) ovenproof dishes.
2 Cook pasta in a large saucepan of boiling
water until just tender; drain.
3 Combine pasta, capsicum, tuna, asparagus
and sauce in a large bowl; spoon mixture
into dishes. Sprinkle with combined cheese
and breadcrumbs. Bake for 10 minutes or
until browned and heated through. Sprinkle
with parsley.
Food in a Flash
COOKS
NOTES
PORK AND MANGO CURRY
You need to spoon the thick
cream layer off the top of
the coconut cream, so dont
shake the can as the thick
cream will separate from
the liquid underneath. If you
shake it, you have to wait
until the liquid settles into
layers again.
30
MINS
MOROCCAN CHICKEN
1 tablespoon moroccan spice mix

4 chicken thigh cutlets, skin on (800g)
1 large red onion (300g), cut into wedges
1 cup (250ml) chicken stock
200g green beans, halved
1 tablespoon lemon juice
1 tablespoon finely chopped preserved
lemon rind
1 Sprinkle seasoning over chicken.

2 Heat oil in a large frying pan over
medium heat; cook chicken, turning,
for 5 minutes or until browned all over.
Remove from pan.
3 Cook onion in same pan, stirring,
for 5 minutes or until softened and
browned lightly.
4 Return chicken to pan, skin-side up.
Stir in stock; simmer, covered, for about
10 minutes. Add beans; simmer for
5 minutes or until chicken is cooked
through. Stir in juice.
5 Serve chicken sprinkled with preserved
lemon rind.
25
MINS
PORK AND
MANGO CURRY
425g canned mango cheeks

400ml canned coconut cream
2 tablespoons yellow curry paste
500g pork fillet, cut 1cm thick strips
cup (60g) frozen green peas
cup fresh mint leaves
1 Drain mango, reserving cup of juice.

2 Heat a medium saucepan over medium
heat. Spoon the thick cream layer off the
top of the coconut cream into the pan; cook,
stirring, until slightly golden. Stir in paste;
cook until fragrant. Stir in remaining cream
and reserved juice; bring to the boil. Reduce
heat; simmer, uncovered, for 8 minutes or
until sauce is reduced by about a third.
3 Stir pork into sauce; simmer, uncovered,
for 10 minutes or until pork is tender. Add
peas and mango; cook until heated through.
Sprinkle with mint.
MOROCCAN CHICKEN
Couscous is a delicious
accompaniment to the chicken.
PRESERVED LEMON AND
OLIVE COUSCOUS
prep time 15 minutes serves 6
1 cups (250g) couscous
1 cups (310ml) boiling water
15g butter
400g canned chickpeas,
rinsed, drained
cup (60g) seeded green olives,
chopped coarsely
2 tablespoons lemon juice
2 tablespoons nely chopped
fresh at-leaf parsley
1 tablespoon thinly sliced
preserved lemon rind
1 Combine couscous with the
water and butter in a large
heatproof bowl, cover; stand
for 5 minutes or until water
is absorbed, uffing with fork
occasionally.
2 Stir remaining ingredients into
couscous; season to taste.

SERVING SUGGESTION Roti, or any flatbread you prefer,
and mango pickles.

SERVING SUGGESTION Serve with preserved lemon and
olive couscous (see Cooks Notes, right).
75
SMOKY PRAWN AND CHORIZO STEW
PERI PERI COCONUT CHICKEN CURRY
RECIPE OPPOSITE
RECIPE OPPOSITE
SERVING
SUGGESTION
Slices of crusty
wood-fired bread
or grilled ciabatta.
FISH CHOWDER WITH GARLIC CHIVE ROLLS

VIEWA
FREE RECIPE
This fast sh
chowder is ready
in just 30 minutes.
Download the
free viewa app
(see page 6) and
scan this page with
your tablet or
smartphone.
30
MINS
LAMB AND BLACK BEAN STIR-FRY WITH SAMBAL

RECIPE OPPOSITE
Food in a Flash
30
MINS
30
MINS
30
MINS
SMOKY PRAWN AND

CHORIZO STEW
PERI PERI COCONUT

CHICKEN CURRY
LAMB AND BLACK BEAN

STIR-FRY WITH SAMBAL
1 large red onion (300g),
1.5kg chicken wing nibbles
500g lamb backstrap, sliced thinly
1 medium brown onion (150g),
300g broccoli, cut into florets
chopped finely
45g drained canned anchovies,

chopped finely
1 cured chorizo sausage (170g),
sliced thinly
1 large red capsicum (350g),
chopped coarsely
2 teaspoons paprika
pinch saffron
cup (125ml) water
1kg shelled uncooked medium
king prawns
cup (60g) drained halved
green olives
2 tablespoons small fresh
flat-leaf parsley leaves
1 Heat oil in a large saucepan over

high heat; cook onion, garlic, anchovy
and chorizo, stirring, until onion
softens. Add capsicum, paprika and
saffron; cook, stirring, for 1 minute or
until fragrant. Add tomatoes and the
water; bring to the boil. Reduce heat;
simmer, uncovered for 10 minutes or
until capsicum is tender and the sauce
has thickened.
2 Add prawns; cook, stirring
occasionally, for about 5 minutes or
until prawns are cooked through.
3 Serve stew topped with olives
and parsley.

chopped coarsely
cup (80ml) sweet sherry
750g bottled coconut curry
with peri peri cooking sauce
1 cup (250ml) water
cup (70g) frozen sliced beans
cup (25g) shredded coconut
450g packet basmati microwave rice
1 Heat oil in a large heavy-based

saucepan; cook chicken, in batches,
until browned all over. Return chicken
to pan.
2 Add onion and sherry to pan; cook
until onion softens. Add sauce and the
water; bring to the boil. Reduce heat;
simmer, covered, for 15 minutes. Stir
in beans; simmer, covered, for about
10 minutes or until chicken is cooked.
3 Stir coconut in a medium frying
pan, over low heat, for 3 minutes or
until golden. Remove from the pan
immediately to prevent over-browning.
4 Cook rice following instructions
on packet. Place rice in a medium
bowl with coconut; stir to combine.
5 Serve curry with coconut rice.
300g green beans

cup (160ml) water
300g snow peas
cup (125ml) black bean sauce
6 green onions, cut into 5cm lengths
3 teaspoons sambal oelek
1 Heat half the oil in a wok over high

heat; stir-fry lamb, in batches, until
browned all over. Remove from wok.
2 Heat remaining oil in wok; stir-fry
broccoli, beans and half the water
until tender. Return lamb to wok with
peas, sauce and the remaining water;
stir-fry until peas are tender and lamb
is heated through. Add onion and
sambal to wok; stir-fry to combine.
Season to taste.
per serve 13.5g total fat (3.5g saturated fat);
1263kJ (302 cal); 8.9g carbohydrate;
33.3g protein; 5.8g fibre
SERVING SUGGESTION Steamed jasmine rice.

TIPS Cook 1 cup (200g) basmati rice if you are
unable to buy microwave rice. Chicken wing
nibbles are also known as chicken wingettes.

77
The SWeet Spot
Caramel-
Ooey, gooey, sweet and sticky,
bitter and salty, fudgy and brittle, CARAMEL lingers

in your MOUTH and on your FINGERS, and always leaves you
wanting more. Chocolates saucy little sister really
CAN HOLD HER OWN.
78
The SWeet Spot
LUNCHBOX
TREAT
CHOCOLATE CARAMEL SLICE

YOU WILL NEED
18cm x 26cm slice pan
RECIPE ON PAGE
80
79
The SWeet Spot
LUNCHBOX
TREAT
CARAMEL BUTTER CAKE
PREP + COOK TIME 50 MINUTES (+ REFRIGERATION)
MAKES 24

cup (35g) cocoa powder
1 cup (220g) firmly packed brown sugar
2 eggs
1 cup (80g) desiccated coconut
1 tablespoon golden syrup
125g unsalted butter, melted
1 cup (150g) plain flour
1 egg
125g butter, chopped, extra
cup (125ml) milk
2 x 395g cans sweetened condensed milk
COOKS
NOTES
CHOCOLATE
CARAMEL SLICE
The slice can be made up
to 3 days ahead; store,
covered, in the fridge.
Dust with a little extra
cocoa before serving.
80
cup (115g) golden syrup or treacle
CARAMEL ICING

Grease an 18cm x 26cm slice pan; line base
and long sides with baking paper, extending
the paper 5cm over sides to use as handles.
2 Sift flour and cocoa into a medium bowl.
Stir in sugar and coconut; make a well in
the centre. Stir in melted butter, extract and
egg until combined. Spoon mixture into pan;
using the back of a spoon, press evenly over
the base. Cover with a sheet of baking paper,
press down firmly until even and smooth.
Refrigerate for 15 minutes.
3 Meanwhile, stir extra chopped butter,
condensed milk and syrup in a medium
saucepan over low heat until combined.
Pour over chocolate base.
4 Bake for 25 minutes or until top is
toffee-coloured; cool.
5 Refrigerate slice until just before cutting
into squares and serving.
60g butter
2 tablespoons milk
cup (120g) icing sugar
2 teaspoons milk, extra

Grease a deep 20cm round cake pan;
line base with baking paper.
2 Beat butter, extract and sugar in a small
bowl with an electric mixer until light and
fluffy. Beat in eggs and golden syrup. Stir
in sifted flours, cinnamon and milk.
3 Spread mixture into pan; bake for about
50 minutes. Stand cake in pan for 5 minutes;
before turning, top-side up, onto a wire rack
to cool.
4 Meanwhile, make caramel icing. Spread
icing on top of cold cake.
CARAMEL ICING Stirring constantly,
heat brown sugar, butter and milk in a
medium saucepan without boiling until
sugar dissolves. Bring to the boil. Reduce
heat; simmer, uncovered, for 3 minutes
without stirring. Stir in sifted icing sugar.
Gradually stir in extra milk until icing is
of a spreadable consistency.
PHOTOGRAPHER JAMES MOFFATT + STYLIST VANESSA AUSTIN + PHOTOCHEF ANGELA DEVLIN
PHOTOGRAPHER JULIE CRESPEL + STYLIST KATE NIXON + PHOTOCHEF SHARON KENNEDY
The SWeet Spot
COFFEE
BREAK
CARAMEL BUTTER CAKE
YOU WILL NEED
deep 20cm round cake pan
RECIPE OPPOSITE
81
MAKING THE CARAMEL

Its important to brush the side of the pan with a wet pastry
brush to remove any undissolved sugar crystals as they can
fall into the melted sugar and recrystallise it (turn it grainy).
PREPARE TO BAKE
Once the cake pan is inside the roasting pan, add enough
boiling water to the roasting pan to come halfway up the
side, being careful not to drip water into the crme caramel.
WATCH OUT! ITS HOT

Take care when pouring the hot caramel into the cake pan as
the mixture will be hot. Use a tea towel to hold on to the pan,
and swirl to ensure the base of the pan is completely covered.
GENTLY TURN OUT

Ease the crme caramel away from the side of the pan. Invert
onto a large plate that has a rim (this will catch the caramel as
it is turned onto the plate, otherwise it will run everywhere).
The SWeet Spot

CLASSIC
FRENCH
MAKE
AHEAD
CRME CARAMEL
YOU WILL NEED
RECIPE ON PAGE
84
83
The SWeet Spot

CLASSIC
FRENCH
DID YOU
KNOW?
In France, crme,
meaning cream, is also
the word used to refer
to custard, for which
there is no equivalent
word. Crme caramel
is essentially a caramelsauced baked custard
served in small
individual dishes.
COOKS
NOTES
CRME CARAMEL
To clean the saucepan
used to make the caramel,
ll it with water and place
back on the stove over heat
for a few minutes until the
water dissolves the caramel.
Or just leave the pan lled
with water overnight to
dissolve the toffee.
TOFFEE, DATE AND

GINGER PUDDINGS
Pecans can be used in place
of the walnuts, if you prefer.
Be careful when measuring
the bicarb add any extra,
and you will taste its distinct,
bitter avour in the pudding.
To line the bases of the pan
holes, simply cut the bases
out of the paper cases that
fit a texas muffin pan; you
can find these in the baking
aisle at supermarkets.
84
MAKE
AHEAD
CRME CARAMEL
PREP + COOK TIME 1 HOURS (+ REFRIGERATION)
SERVES 8
Start this recipe the day before.

cup (125ml) water
6 eggs
2 teaspoons vanilla extract
cup (75g) caster sugar, extra
1 cups (430ml) milk
300ml cream

2 Stir sugar and the water in a small
saucepan over medium heat, without
boiling, until sugar dissolves. Brush the
side of the pan with a wet pastry brush
to remove any undissolved sugar crystals.
Bring to the boil; boil, without stirring,
until the mixture is a dark golden colour.
Taking care, immediately pour caramel
into a deep 20cm round cake pan.
3 Whisk eggs, extract and extra sugar
in a large heatproof bowl or jug.
4 Stir milk and cream in a medium
saucepan; bring to the boil. Whisking
continuously, pour hot milk mixture
into egg mixture. Strain mixture through
a sieve into the cake pan.
5 Place cake pan in a medium roasting
pan; pour enough boiling water into the
roasting pan to come halfway up the side
of the cake pan.
6 Bake for 35 minutes or until caramel
is set. Remove cake pan from water;
cool. Cover; refrigerate overnight.
7 Using your fingers, gently ease the
crme caramel away from the side of
the pan. Place a platter with a lip over the
pan, then quickly invert crme caramel
onto the plate.
1
HOUR
TOFFEE, DATE AND

GINGER PUDDINGS
PREP + COOK TIME 1 HOUR MAKES 6
cup (115g) finely chopped glac ginger

cup (60g) finely chopped roasted walnuts
1 cup (140g) seeded dried dates
cup (180ml) water
1 teaspoon bicarbonate of soda
50g butter, chopped coarsely
2 eggs
1 teaspoon ground ginger
GINGER CARAMEL SAUCE

cup (160ml) cream
teaspoon ground ginger

Grease a six-hole -cup (180ml) Texas
muffin pan; line bases with baking paper.
2 Combine glac ginger and walnuts in
a small bowl; sprinkle mixture over bases
of pan holes.
3 Combine dates and the water in a small
saucepan; bring to the boil. Remove from
heat; stir in soda. Stand for 5 minutes.
4 Blend or process date mixture with butter
and sugar until smooth. Add eggs, flour and
ground ginger; process until combined.
5 Pour mixture into pan holes; bake about
30 minutes. Stand for 5 minutes before
turning onto a wire rack to cool for 5 minutes.
6 Meanwhile, make ginger caramel sauce.
7 Serve warm puddings drizzled with
ginger caramel sauce.
GINGER CARAMEL SAUCE Stir ingredients
in a small saucepan over low heat until
smooth. Simmer, uncovered, for 5 minutes.
The SWeet Spot
1
HOUR
SINGLE
SERVES
TOFFEE, DATE AND

GINGER PUDDINGS
YOU WILL NEED
6-hole 180ml Texas muffin pan
RECIPE OPPOSITE
FREE
RECIPE
SALTED CARAMEL
MERINGUE TARTLETS
YOU WILL NEED
to download the
viewa app
CLASSIC
FRENCH
CRME CARAMEL
YOU WILL NEED
RECIPE OPPOSITE
WANT MORE
CARAMEL?
To make these salted
caramel meringue
tartlets, download
the free viewa app
(see page 6) and
scan this page with
your smartphone
or tablet.
The SWeet Spot
Remember eating a wedge of sticky date pudding as a child,

STILL WARM FROM THE OVEN, drizzled with caramel sauce and
served with a scoop of vanilla ice-cream? Oh yeah, that was HEAVEN.
Well, weve added A TOUCH OF SALT to the caramel sauce of this
enduring favourite and we think
youll love it.
DIVINE
DESSERT
STICKY DATE PUDDING WITH

SALTED CARAMEL SAUCE
YOU WILL NEED
deep 22cm round flan tin
RECIPE OPPOSITE
86
The SWeet Spot
STICKY DATE PUDDING WITH

PREP + COOK TIME 1 HOURS (+ STANDING) SERVES 10
1 cups (245g) seeded dried dates,

chopped coarsely
1 cups (375ml) boiling water
1 teaspoon bicarbonate of soda
1 cups (275g) firmly packed brown sugar
cup (35g) walnuts
cup (40g) pecans
300ml cream
1 teaspoon sea salt flakes

Grease a deep 22cm round cake pan;
line base and side with baking paper.
2 Combine dates and the water in a
medium heatproof bowl. Stir in soda;
stand for 5 minutes.
3 Process date mixture with butter and
sugar until smooth. Add egg and flour to
mixture; process until just combined.
Spread mixture into pan; sprinkle evenly
with nuts.
4 Bake pudding for 1 hour or until a
skewer inserted into the centre comes out
clean. Stand pudding in pan for 10 minutes
before turning, top-side up, onto a wire rack.
5 Meanwhile, make salted caramel sauce.
6 Drizzle top of hot pudding with cup
of the salted caramel sauce. Serve pudding
with remaining sauce.
SALTED CARAMEL SAUCE Stir ingredients
in a medium saucepan over medium-low
heat, without boiling, until sugar dissolves.
Simmer, stirring, for 3 minutes. Remove
from heat; stir in salt.
BANOFFEE PIE
PREP + COOK TIME 1 HOUR (+ REFRIGERATION
& STANDING) SERVES 8
395g can sweetened condensed milk
COOKS
NOTES
75g butter, chopped

2 tablespoons golden syrup
2 large bananas (460g), sliced thinly
300ml thickened cream, whipped

PASTRY
1 cups (225g) plain flour
1 tablespoon icing sugar
140g cold butter, chopped
1 egg yolk
2 tablespoons cold water
1 Make pastry.
2 Grease a 24cm round loose-based fluted
flan tin. Roll dough between sheets of
baking paper until large enough to line tin.
Ease dough into tin; press into base and
side. Trim edge; prick base all over with
fork. Cover; refrigerate for 30 minutes.
4 Place tin on oven tray; line pastry with
baking paper, fill with dried beans or rice.
Bake for 10 minutes; remove paper and
beans. Bake for a further 10 minutes; cool.
5 Meanwhile, cook condensed milk, butter,
sugar and syrup in medium saucepan over
medium heat, stirring, for about 10 minutes
or until mixture is caramel coloured. Stand
for 5 minutes; pour into pie shell; cool.
6 Arrange banana slices on caramel; top
with whipped cream.
PASTRY Process flour, sugar and butter
until crumbly; add egg yolk and water,
process until ingredients come together.
Knead dough on a floured surface until
smooth. Enclose in plastic wrap; refrigerate
for 30 minutes.
STICKY DATE PUDDING

WITH SALTED
CARAMEL SAUCE
Both the pudding and the
sauce can be made a day
ahead. Store separately,
covered, in the fridge.
The pudding can also be
frozen for up to 3 months.
Defrost and warm individual
slices in the microwave
for about 30 seconds.
The caramel sauce may
separate when stored in
the fridge overnight. Dont
worry, simply reheat in a
small saucepan or in the
microwave, whisking until
the sauce is smooth again.
BANOFFEE PIE
The method in Step 4 is
known as blind baking
or pre-baking. The
pastry base is partially
or completely baked so
that it is strong enough
to hold a moist lling.
You can use a store-bought
butter shortcrust pastry,
rather than make your own.
EASY DULCE DE LECE

A simple recipe for making
caramel (dulce de lece) is to
gently boil unopened tins of
sweetened condensed milk
for 2 hours. Make sure the
tins are always completely
submerged in the water
otherwise they will explode.
Placing a folded tea towel in
the bottom of the saucepan
will stop the tins rattling
during cooking. Cool
completely then refrigerate
the unopened tins overnight
for a thickened caramel or
serve immediately if you
want a warm sauce. Two tins
of sweetened condensed milk
makes enough caramel lling
to ll a large round tart base.
87
The SWeet Spot
PERFECT
PIE
BANOFEE PIE
YOU WILL NEED
24cm round loose-based
fluted flan tin
RECIPE ON PAGE
87
88
The SWeet Spot

AFTERNOON
TEA
EASY TO
MAKE
COFFEE WALNUT LOAF
YOU WILL NEED
11cm x 25cm loaf pan
RECIPE ON PAGE
91
89
The SWeet Spot
LUNCHBOX
TREAT
PHOTOGRAPHER JOHN PAUL URIZAR + STYLIST KRISTINE DURAN THIESSEN + PHOTOCHEF DOMINIC SMITH
BANANA CARAMEL SCROLLS

YOU WILL NEED
a large oven tray
RECIPE OPPOSITE
90
The SWeet Spot
BANANA CARAMEL
SCROLLS
COFFEE WALNUT LOAF
PREP + COOK TIME 1 HOUR (+ STANDING)
125g butter, chopped
MAKES 10
1 cup (220g) raw caster sugar

cup (125ml) milk
cup (60ml) freshly brewed
2 tablespoons instant coffee granules
espresso coffee
cup (55g) sultanas
1 cups (150g) toasted whole walnuts
cup (165g) firmly packed
2 teaspoons ground cinnamon

brown sugar
COFFEE ICING

1 teaspoon baking powder
2 teaspoons instant coffee granules
1 tablespoon caster sugar
1 tablespoon boiling water
1 cup (100g) roasted walnuts,

chopped coarsely
60g cold butter, chopped finely,
extra
1 small overripe banana (130g)
1 egg
cup (160ml) buttermilk
140g canned caramel topnfill
1 Combine hot coffee and sultanas

in a heatproof bowl; stand for 1 hour.
Drain well; discard coffee. Pat sultanas
dry on kitchen paper.
Line a large oven tray with baking
paper.
3 Using your fingertips, rub softened
butter, brown sugar and cinnamon
together in a small bowl.
4 Process flour, baking powder,
caster sugar and three-quarters of the
walnuts until nuts are finely ground.
Add cold butter; process until mixture
resembles breadcrumbs. Transfer to a
large bowl.
5 Mash banana in a small bowl; you
will need cup. Whisk egg and
buttermilk into mashed banana. Pour
banana mixture over flour mixture.
Using a flat-bladed knife, cut banana
mixture through flour mixture to
make a soft dough.
COFFEE WALNUT LOAF
1 cup (160g) icing sugar
6 Roll dough on a piece of wellfloured baking paper into a 25cm x

32cm rectangle. Sprinkle the sugar
mixture and sultanas over dough.
Using paper as a guide, roll up dough
from one long edge. Using a sharp
serrated knife, and flouring it between
each cut, slice roll into 10 pieces.
Using your hands, reshape slices
slightly so they are round, rather than
oval. Place slices, cut-side up, about
4cm apart on oven tray.
7 Bake scrolls for 25 minutes or
until golden and risen. Immediately
brush top and side of each scroll
with caramel; sprinkle with remaining
chopped walnuts. Cool for 10 minutes
before serving.

Grease and line an 11cm x 25cm loaf pan
(top measurement).
2 Stir butter, sugar, milk and coffee in a
small saucepan over low heat until melted.
Remove from heat.
3 Chop half the walnuts. Sift flour and
cinnamon into a medium bowl; stir in eggs,
butter mixture and chopped walnuts. Pour
mixture into pan.
4 Bake loaf for 15 minutes. Top loaf
with remaining walnuts; bake a further
30 minutes or until a skewer inserted in
the centre comes out clean. Turn loaf,
top-side up, onto a wire rack. Cool.
5 Make coffee icing.
6 Drizzle icing over loaf; stand until set.
Serve with butter, if you like.
COOKS
NOTES
10g soft butter
COFFEE ICING Combine coffee and the

water in a small jug. Sift icing sugar into
a small heatproof bowl; stir in butter and
enough of the coffee mixture to form a firm
paste. Place bowl over a small saucepan
of simmering water; stir until icing has
a thin consistency.
BANANA CARAMEL SCROLLS

If the roll feels too soft to
slice, place it in the freezer
for 10 minutes to rm up.
These scrolls are best eaten
on the day of making.
91
Meat-free Monday
FASTSo,MEAT-FREE
MONDAY
you want to reduce your carbon footprint,
and get healthy along the way? If giving up meat in one hit
is a bit drastic, then meat-free Monday is for you.
These recipes are just the thing to keep carnivores happy.
25
MINS
RICOTTA AND SPINACH
AGNOLOTTI
RECIPE ON PAGE
97
92
PHOTOGRAPHER WILLIAM MAPPEM + STYLIST VIVIEN WALSH + PHOTOCHEF ADAM CREMONA & DOMINIC SMITH
Meat-free Monday
30
MINS
MUSHROOM, POTATO AND
SPINACH TORTILLA
RECIPE ON PAGE
94
93
Meat-free Monday
MUSHROOM, POTATO AND

SPINACH TORTILLA
KUMARA POTATO JACKETS
4 small kumara (orange sweet potato)
500g desiree potatoes, cut into cubes
(1kg)
cup roughly chopped fresh chives
150g soft goats cheese
2 tablespoons olive oil

200g button mushrooms, quartered
8 eggs
cup (125ml) cream
MUSHROOM, POTATO AND SPINACH TORTILLA
COOKS
NOTES
MUSHROOM, POTATO
AND SPINACH TORTILLA
The mushrooms and spinach
will produce a lot of liquid
while resting. Squeeze out
and discard the excess
liquid from the mushrooms,
garlic and spinach before
adding to the egg mixture.
DID YOU
KNOW?
1 Preheat grill.
2 Boil, steam or microwave potatoes
until just tender; drain.
3 Meanwhile, heat half the oil in a large
ovenproof frying pan over high heat;
cook mushrooms, stirring, until golden.
Add garlic to pan; cook, stirring, until
fragrant. Add spinach; cook, stirring,
until wilted. Remove from pan; squeeze
excess moisture from mixture.
4 Heat remaining oil in same cleaned pan
over high heat; cook potatoes, stirring, until
golden and tender.
5 Meanwhile, whisk eggs in a large bowl
until combined. Whisk in cream; stir in
cheese and mushroom mixture. Season.
6 Pour egg mixture over potatoes; cook,
over medium heat, for 6 minutes (pull in
the edges to help the egg cook) or until the
base and side are set. Place under hot grill;
cook for 8 minutes or until just set.
1 Preheat oven to 200C/400F. Line a

baking tray with foil.
2 Scrub kumara; pierce all over with a fork.
Wrap in plastic wrap; cook in a microwave
oven on high (100%) for about 8 minutes or
until tender. Cool 5 minutes; unwrap.
3 Cut a 2cm deep incision, lengthways
from one end of the kumara to the other.
Using a tea towel, gently squeeze the base
of the kumara to open the top. Scoop
two-thirds of flesh into a small bowl.
Repeat with remaining kumara.
4 Add egg and half the chives to kumara
flesh; stir to combine, season. Divide mixture
between kumara; top with crumbled cheese.
Place on baking tray.
5 Bake kumara for 5 minutes or until golden
brown. Sprinkle with remaining chives.
SERVING SUGGESTION Baby spinach and parmesan salad.
SERVING SUGGESTION Leafy green salad.
Kumara is the
Maori word for
sweet potato and
in New Zealand,
they grow three
types: orange,
red and gold.
94
Meat-free Monday
25
MINS
KUMARA POTATO JACKETS
RECIPE OPPOSITE
95
Meat-free Monday
35
MINS
CURRIED PUMPKIN CREPES
YOU WILL NEED
20cm x 30cm ovenproof dish
RECIPE OPPOSITE
96
Meat-free Monday
CURRIED PUMPKIN CREPES
RICOTTA AND SPINACH AGNOLOTTI
COOKS
medium butternut pumpkin (1kg),
NOTES
peeled, cut into 2.5cm pieces

1 cup (270g) cashew masala simmer sauce
400g canned brown lentils, rinsed, drained
CURRIED
PUMPKIN CREPES
8 savoury crpes (400g)

1 cup (250ml) coconut cream
You can use prepared

peeled, chopped pumpkin
to save time; its available
from most greengrocers and
major supermarkets. Paneer
is a type of cheese popular
in India. It is available from
major supermarkets and
Indian food stores. Omit the
chilli if you like.
100g paneer cheese, crumbled

3 large roma (egg) tomatoes (270g),
chopped finely
1 small red onion (100g), chopped finely
fresh coriander

2 Boil, steam or microwave pumpkin
until tender; drain.
3 Heat sauce in a large frying pan until
fragrant. Add pumpkin; cook, stirring,
until broken down and hot. Add lentils
and spinach leaves; cook, stirring, until
heated through. Season to taste.
4 Spoon pumpkin mixture down the
centre of each crpe. Roll to enclose
filling. Place crpes, seam-side down,
just touching, in a shallow 20cm x 32cm
ovenproof dish. Drizzle coconut cream
over crpes; sprinkle with cheese.
5 Bake crpes for 15 minutes or until
heated through and browned lightly.
6 Meanwhile, combine tomato, onion,
coriander and chilli in a medium bowl;
season to taste.
7 Serve crpes with tomato mixture.
RICOTTA AND SILVER BEET

AGNOLOTTI
625g fresh ricotta and spinach agnolotti

50g butter
500g silver beet, trimmed, shredded finely
RICOTTA AND SILVER BEET

AGNOLOTTI
We used agnolotti, but any
vegetarian-style pasta will
work well in this dish.
We used a white cheese from
the Castello range; it has
a mild, slightly tart, avour.
As it matures, it becomes
creamier, and develops
a fuller avour.
1 teaspoons ground cinnamon

1kg canned pumpkin soup
cup (125ml) cream
100g white-mould cheese, crumbled
1 Cook agnolotti in a large saucepan

of boiling water until tender; drain.
2 Melt butter in same cleaned pan over
medium heat; cook silver beet, covered,
for 5 minutes or until slightly wilted. Add
cinnamon; cook, stirring, until fragrant.
3 Add soup to pan, bring to the boil; boil
for 2 minutes. Add cream and agnolotti;
stirring until well combined and heated
through. Season to taste. Stand for
5 minutes before serving.
4 Sprinkle agnolotti with cheese; serve
with extra cinnamon, if you like.
97
What's For Dinner?
IF SLOW-COOKED casseroles, curries and hearty winter soups

have become culinary meals saved solely for the weekends, there is
a way to make them everyday options. THE SECRET LIES in the kitchen
FREEZER. With a bit of PREPARATION, and some handy hints,
you can cook your favourite recipes in advance, FREEZE them,
THAW them and then REHEAT them at your convenience.
2
HOURS
BEEF AND RED WINE PIES
YOU WILL NEED
six 1-cup (300ml)

pie dishes
FREEZE
RECIPE ON PAGE
101
AT THE END OF STEP 4
THAW
OVERNIGHT IN THE FRIDGE
REHEAT
Brush tops of thawed
pies with egg; bake
for 25 minutes or until
pastry is browned and
lling is hot.
98
What's For Dinner?

1
HOUR
SERVE WITH
SPAGHETTI
GREAT
SANDWICH
FILLER
MEATBALLS NAPOLETANA
RECIPE ON PAGE
102
FREEZE
THAW
REHEAT
meatballs and
sauce in a saucepan
and continue
from step 4.
99
What's For Dinner?
CHICKEN WITH CHORIZO

AND CHICKPEA STEW
YOU WILL NEED
deep large frying pan
an oven tray
RECIPE OPPOSITE
FREEZE
THAW

REHEAT
in a baking dish at
180C/160C fan for
45 minutes to 1 hour
or until heated through.
Sprinkle with oregano
to serve.
100
PHOTOGRAPHER BRETT STEVENS + STYLIST SOPHIA YOUNG + PHOTOCHEFS KIRSTEN JENKINS & DOMINIC SMITH
1
HOURS
What's For Dinner?

1
HOURS
HOURS
CHICKEN WITH CHORIZO

AND CHICKPEA STEW
PREP + COOK TIME 2 HOURS MAKES 6
1kg chuck steak, diced

8 chicken thigh cutlets (1.6kg)
1 medium red onion (170g), cut into

thin wedges
2 cured chorizo sausages (340g),
sliced thinly
400g canned chickpeas, rinsed, drained
1 teaspoons smoked paprika
2 cups (560g) bottled tomato passata
1 cup (250ml) chicken stock
250g cherry tomatoes
1 cup (160g) green sicilian olives
1 tablespoon red wine vinegar
2 tablespoons fresh oregano leaves

2 Heat oil in a deep large frying pan over
high heat; cook chicken, turning, until
browned all over. Transfer to oven tray;
season. Roast chicken for 30 minutes or
until cooked through.
3 Meanwhile, reheat same pan over a
medium heat; cook onion and chorizo,
stirring, until onion softens. Add
chickpeas and paprika; cook, stirring,
for 1 minute or until fragrant.
4 Add passata and stock; simmer,
uncovered, for 5 minutes or until
thickened slightly. Add tomatoes and
olives; simmer, uncovered, for 10 minutes
or until tomatoes begin to split and
soften. Stir in vinegar; season to taste.
5 Add chicken, skin-side up, and any
juices to frying pan.
6 Serve stew sprinkled with oregano.
chopped finely
1 large carrot (180g), diced
1 stalk celery (150g), trimmed, diced
1 tablespoon tomato paste
2 bay leaves
STORAGE
CORRECT STORAGE of frozen
meals is an important
factor in ensuring the food
tastes as good as it did on
the day it was made.
AIRTIGHT containers and
sealable bags are essential.
Expel as much air as
possible, but leave a gap
at the top so liquids can
expand as they freeze.
WHEN freezing a homemade
hot dish, it is important to
let it cool slightly before
covering and placing it in
the fridge to cool properly.
After the food has cooled,
place it in the freezer.
NEVER use glass bottles or
containers when freezing,
as they are likely to break.
Plastic containers are best
as they can be transferred
easily between the freezer
and microwave. Or if
reheating in an oven,
disposable foil baking
trays are best for baking
and freezing.
STORE cooked foods such as
soups and casseroles in
single-serve containers.
The food will freeze faster,
thereby preserving more
nutrients, and it will ensure
quicker defrosting with
minimal wastage.
1 cup (250ml) red wine

1 cups (375ml) beef stock
cup coarsely chopped flat-leaf parsley
3 sheets shortcrust pastry
1 Toss steak in flour, shake off excess.

Heat oil in a large saucepan; cook beef, in
batches, until browned. Remove from pan.
2 Add onion, garlic, carrot and celery to
same pan; cook, stirring, until softened.
Add tomato paste and bay leaves; cook a
further 2 minutes. Add wine; bring to the
boil. Return beef to pan with stock; simmer,
covered, over low heat, for 1 hours.
Uncover, simmer, stirring occasionally,
for a further 30 minutes or until meat is
tender. Stir in parsley.
Grease six 1-cup (300ml) pie dishes;
place dishes on oven tray. Divide beef
mixture into dishes.
4 Cut pastry sheets in half. Cut thin strips
from the edge of each pastry portion to
line around the top edge of the pie dishes.
Cut pastry into rounds large enough to
cover tops of dishes; trim edges, then
crimp with fingers or a fork.
5 Brush tops with egg; bake for 25 minutes
or until pastry is browned and filling is hot.
per pie 34g total fat (12.5g saturated fat); 2759kJ
TIP If you prefer, make the pie filling to the end of
step 1 then freeze. Thaw overnight in the fridge.
Pack the cold filling into pie dishes and continue
from step 3.
101
What's For Dinner?
Kefalotyri is a Greek,
hard, salty cheese
made from sheep
and/or goats milk. Its
colour varies from
white to yellow
depending on the
mixture of milk used
in the process and its
age. Its great for
grating over pasta or
salads and can be
replaced by parmesan.
1
HOUR
MEATBALLS
NAPOLETANA
500g beef mince

1 egg
cup (50g) packaged breadcrumbs
COOKS
NOTES

cup finely chopped fresh flat-leaf parsley
1 small brown onion (80g), chopped finely
3 cups (750g) bottled tomato pasta sauce
cup (60g) frozen peas
MOUSSAKA
Cut moussaka into serving
sized pieces and wrap pieces
in foil to freeze. When
reheating, rewrap pieces in
plastic wrap if reheating
in a microwave oven.
cup coarsely chopped fresh basil
1 Combine beef, egg, breadcrumbs, cheese

and parsley in a medium bowl. Using wet
hands, roll level tablespoons of mixture
into balls.
2 Heat half the oil in a large frying pan;
cook meatballs, in batches, until browned
and cooked through.
3 Heat remaining oil in same pan; cook
onion and garlic, stirring, until onion softens.
Add sauce; bring to the boil. Add meatballs,
reduce heat; simmer, uncovered, for about
10 minutes or until sauce thickens slightly.
4 Add peas and basil; simmer, uncovered,
until peas are tender. Serve meatballs and
sauce with crusty bread, if you like.
SERVING SUGGESTION Nothing says meatballs like stirring
them through a bowl of hot spaghetti. Any leftover
would make a good meatball sub for lunch!
102
LABELLING
Labelling is an integral
part in freezing any food
whether its leftovers, fresh
meat or stock.
First and foremost you
should make it very clear
what you are freezing. A
month after you put your
minestrone in the fridge,
you may not remember
its soup and mistake it
for a casserole.
DATING
Dating your frozen meals is
also important. You need
to be able to monitor how
long they have been in the
freezer because contrary to
popular belief, freezing
something doesnt mean
it will last forever.
1
HOURS
MOUSSAKA

2 large eggplants (1kg), sliced thinly
1 large brown onion (200g), chopped finely
1kg lamb mince
410g canned crushed tomatoes
cup (125ml) dry white wine
cup (20g) finely grated kefalotyri cheese
WHITE SAUCE
75g butter
2 cups (500ml) milk
1 Heat oil in a large frying pan; cook eggplant,

in batches, until browned both sides. Drain
on kitchen paper.
2 Cook onion and garlic in same pan, stirring,
until onion softens. Add lamb; cook, stirring,
until lamb changes colour. Stir in tomatoes,
wine and cinnamon; bring to the boil. Reduce
heat; simmer, uncovered, for 30 minutes or
until liquid has evaporated.
3 Meanwhile, preheat oven to 180C/160C
fan. Oil a shallow 2-litre (8-cup) rectangular
baking dish.
4 Make white sauce.
5 Place one-third of the eggplant, overlapping
slices slightly, in dish; spread half the meat
sauce over eggplant. Repeat layering with
another third of the eggplant, remaining meat
sauce and remaining eggplant. Spread white
sauce over top layer of eggplant; sprinkle
with cheese.
6 Bake moussaka for 40 minutes or until top
browns lightly. Cover; stand for 10 minutes
before serving.
WHITE SAUCE Melt butter in a medium
saucepan, add flour; cook, stirring, until
mixture bubbles and thickens. Gradually add
milk; stir until mixture boils and thickens.
SERVING SUGGESTIONS Green salad.
What's For Dinner?
CLASSIC
GREEK
MOUSSAKA
YOU WILL NEED
shallow 2-litre (8-cup)
rectangular baking dish.
RECIPE OPPOSITE
PHOTOGRAPHER WILLIAM MEPPEM + STYLIST VIVIENE WALSH + PHOTOCHEF ADAM CREMONA
1
HOURS
FREEZE
THAW
OVERNIGHT IN
THE FRIDGE
REHEAT
in oven or
microwave oven
103
What's For Dinner?

35
MINS
ONE
PAN
CHICKEN WITH PANCETTA
AND WHITE BEANS
YOU WILL NEED
a large deep frying pan
RECIPE OPPOSITE
THAW
REHEAT
Reheat in a large deep
frying pan, adding a little
chicken stock or water, if
necessary, or in a large
ovenproof dish, covered with
foil, in a 180C/160C fan oven.
Sprinkle with parmesan
just before serving.
104
PHOTOGRAPHER LOUISE LISTER + STYLIST JANE HANN + PHOTOCHEF LARA REYNOLDS
FREEZE
What's For Dinner?
35
MINS
30
MINS
ONE
PAN
LOW
IN FAT
CHICKEN WITH PANCETTA GREEK LIMA BEAN SOUP

AND WHITE BEANS
WITH FETTA AND OLIVES
4 chicken thigh cutlets, skin on
2 tablespoons extra virgin olive oil
(800g)
2 tablespoons fresh thyme leaves

chopped coarsely
2 medium carrots (240g),
8 brown pickling onions (320g)

2 cloves garlic, sliced finely
100g thinly sliced pancetta

2 drained anchovy fillets
cup (60ml) dry red wine
400g canned rinsed, drained
white beans
1 Using a small sharp knife, make two

2.5cm cuts into each cutlet; fill cuts
with half the thyme. Season chicken.
2 Heat oil in a large deep frying pan;
cook chicken, skin-side down, for
5 minutes or until browned lightly.
3 Meanwhile, peel onions, leaving
root ends intact; quarter onions. Turn
chicken and add onion to pan; cook,
covered, for 5 minutes or until onion
is soft and browned lightly.
4 Add garlic to pan with pancetta,
anchovies and remaining thyme;
cook, stirring, until pancetta is crisp.
Add wine and beans; bring to the boil.
Reduce heat; simmer, uncovered, for
5 minutes or until chicken is cooked.
Season to taste.
5 Sprinkle with cheese to serve.

SERVING SUGGESTION A rocket salad.
30
MINS

chopped coarsely
1 celery stick (100g), chopped
coarsely
1 litre (4 cups) vegetable stock
800g canned lima beans,
rinsed, drained
2 medium green zucchini (240g),
halved lengthways, sliced thinly
1 teaspoon finely grated lemon rind
cup (50g) seeded kalamata olives,
chopped coarsely
100g greek-style fetta
1 tablespoon chopped fresh dill
1 Heat half the oil in a large saucepan

over medium heat; cook onion, carrot
and celery, stirring, for 5 minutes or
until softened. Add garlic; cook,
stirring, until fragrant.
2 Add tomatoes to pan with stock and
the water; bring to the boil. Add beans;
simmer, covered, 10 minutes. Add
zucchini; simmer, uncovered, for
5 minutes or until tender. Stir in rind;
season to taste.
3 Ladle soup into serving bowls; top
with olives, crumbled fetta and dill.
Drizzle with remaining oil.
TIPS Large canned lima beans are also known
as butter beans.
GREEK LIMA BEAN SOUP WITH FETTA AND OLIVES
REHEATING
The microwave is the frozen
meals best friend. Most
microwaves come with
pre-programmed defrost
settings for different types
of foods. Make sure to check
your frozen food often when
reheating to ensure it is
defrosting evenly and that it
is heated through. Stirring
the food at intervals will
assist with this. Be sure to
keep food covered so that it
doesnt splatter or dry out.
DO NOT FREEZE
VEGIES with a high water
content such as cucumber,
LETTUCE, CELERY and ZUCCHINI.
POTATOES and MUSHROOMS
unless nely chopped.
HARD-BOILED EGGS and
egg-based sauces.
Foods with stuffing such
as WHOLE CHICKEN.
BUTTERMILK, YOGURT and
COCONUT CREAM/MILK are not
recommended to freeze as
they may split on reheating.
SERVING SUGGESTION Warm pitta or crusty bread.
105
30
MINS
What's For Dinner?
LOW
IN FAT
GREEK LIMA BEAN SOUP WITH
FETTA AND OLIVES
RECIPE ON PAGE
FREEZE
THAW
OVERNIGHT IN
THE FRIDGE
REHEAT
Reheat gently in
a saucepan, then
continue from step 3.
106
105
What's For Dinner?
2
HOURS
CLASSIC
INDIAN
LAMB ROGAN JOSH
RECIPE ON PAGE
PHOTOGRAPHER BEN DEARNLEY + STYLIST SARAH OBRIEN + PHOTOCHEF ANGELA PORTELA
109
FREEZE
THAW
OVERNIGHT IN
THE FRIDGE
REHEAT
in a saucepan or
microwave on medium
power (50%) until
heated through.
Continue from step 5.
107
3
HOURS
What's For Dinner?
SERVE
WITH
MASH
ONE
BAKING
DISH
BRAISED OXTAIL WITH
ORANGE GEMOLATA
YOU WILL NEED
a large flameproof
baking dish
FREEZE

BEFORE ADDING THE TOMATO
THAW
OVERNIGHT IN
THE FRIDGE
REHEAT
Reheat in a saucepan,
adding a little stock
or water if necessary.
Add the tomato, then
continue from
step 4.
108
PHOTOGRAPHER JOSHUA DASEY + STYLIST JANE HANN + PHOTOCHEF HELEN WEBSTER
RECIPE OPPOSITE
What's For Dinner?

3
HOURS
SERVE
WITH
MASH
ONE
BAKING
DISH
2
HOURS
CLASSIC
INDIAN
BRAISED OXTAIL WITH

ORANGE GREMOLATA
LAMB ROGAN JOSH
1 bunch fresh coriander
1.5kg oxtails
chopped coarsely
cup (125ml) sweet sherry
1 cup (250ml) beef stock
1 cup (250ml) water
4 sprigs fresh thyme
2 dried bay leaves
10cm strip orange rind
4 medium tomatoes (600g),
chopped coarsely
ORANGE GREMOLATA
cup finely chopped fresh
flat-leaf parsley
1 tablespoon finely grated orange rind

2 Cut oxtail into 5cm pieces. Coat oxtail
in flour; shake off excess. Heat half the oil
in a large flameproof baking dish; cook
oxtail, in batches, until browned all over.
Remove from dish.
3 Heat remaining oil in same dish; cook
onion and garlic, stirring, until onion
softens. Return oxtail to dish with sherry,
canned tomatoes, stock, the water, herbs
and rind. Cover dish, transfer to oven; cook
for 3 hours or until oxtail is tender. Stir in
fresh tomato.
4 Meanwhile, make orange gremolata.
Serve oxtail topped with gremolata.
2
HOURS
1 tablespoons vegetable oil

1.2kg boned lamb shoulder, cut into

5cm pieces
2 medium brown onions (300g),
sliced thinly
cup (200g) rogan josh curry paste
410g canned tomato puree
1 cup (250ml) water
1kg kumara (orange sweet potato), cut
into 2.5cm pieces
3 x 400g canned chickpeas rinsed, drained
1 Reserve leaves from coriander; cover,

refrigerate. Finely chop coriander stems
and roots.
2 Heat 1 tablespoon of the oil in a large
saucepan over high heat; cook lamb, in
batches, until browned all over. Remove
from pan.
3 Reduce heat to medium; cook onion and
garlic, stirring, for 4 minutes or until onion
softens. Stir in chopped coriander stems
and roots. Add paste; cook, stirring, until
fragrant. Return lamb to pan with puree and
the water; stir to combine. Bring to the boil;
simmer, covered, 1 hours.
4 Add kumara to pan. Cover; simmer
for 30 minutes until lamb and vegetables
are tender.
5 Stir in chickpeas with spinach and
reserved coriander leaves until heated
through. Season to taste.
per serve 16.7g total fat; 4.6g saturated fat; 1779kJ
LAMB ROGAN JOSH
HOW LONG
CAN I FREEZE
THIS FOR?
1
MONTH
Cooked seafood
3
MONTHS
Meat, poultry and

vegetable casseroles.
Cakes, muffins and
biscuits
4
MONTHS
Soups and pies
TIP You can also cook this recipe in a 180C/350F

oven for about 2 hours.
ORANGE GREMOLATA Combine

ingredients in a small bowl.
per serve 110.2g total fat; 40g saturated fat; 5656kJ
SERVING SUGGESTION Serve with mashed potato or
creamy polenta.
109
SloW Cooking
The clever
SLOW COOKER
Our busy lives dont negate our craving for
something warm and comforting for dinner despite
our boredom for stodgy old stews and casseroles.
Here are 6 delicious recipes that solve all of those
dilemmas and puts your slow cooker to clever
use in ways you possibly never thought of.
Isnt it time we all let dinner cook itself tonight?
P H O T O G R A P H E R I A N WA L L AC E + S T Y L I S T L O U I S E P I C K FO R D + P H O T O C H E F S H A R O N K E N N E DY
110
SloW Cooking
DONT WORRY IF YOU
DONT OWN A SLOW
COOKER BECAUSE WEVE
GIVEN YOU AN OVEN OR
STOVE-TOP METHOD
FOR EACH RECIPE.
INDIAN
TAKE-AWAY
SUITABLE
TO FREEZE
CHICKEN TIKKA MASALA

RECIPE ON PAGE
112
111
SloW Cooking
INDIAN
TAKE-AWAY
COOKS
MEATBALLS IN
TOMATO SAUCE
NOTES
2 slices white bread (90g), crusts removed

cup (125ml) milk
1kg beef mince
1 large brown onion (200g), chopped finely
1 medium carrot (120g), grated finely
STOVE TOP
METHOD

1 egg

Combine chicken, undrained
tomatoes, onion and paste
in a large saucepan; cover,
bring to the boil over high
heat. Reduce heat, and
simmer, uncovered, for
about 1 hour or until chicken
is tender and sauce has
thickened. Season to taste.
Serve chicken drizzled
with cream and sprinkled
with coriander.
2 tablespoons tomato paste

teaspoon dried oregano leaves
2 tablespoons finely chopped fresh basil
1 medium brown onion (150g), chopped
finely, extra

STOVE TOP
METHOD
1kg skinless chicken thigh cutlets

MEATBALLS IN
TOMATO SAUCE
Make meatballs following
step 1, then place in a large
saucepan. Make the sauce
following step 2, add to
saucepan with meatballs.
Cover pan, bring to the boil
over medium to high heat.
Reduce heat, and simmer,
uncovered, for 45 minutes or
until meatballs are tender
and sauce has thickened.
Season to taste. Serve
sprinkled with basil.
2 large brown onions (400g), sliced thinly

cup (200g) tikka masala paste
cup (60ml) pouring cream
1 cup loosely packed fresh coriander leaves
1 Combine chicken, tomatoes, onion and

paste in a 4.5-litre (18-cup) slow cooker;
cook, covered, on high, for 4 hours. Season
to taste.
2 Drizzle with cream, sprinkle with
coriander leaves.
SERVING SUGGESTIONS Serve with steamed rice, naan
bread and raita (a minted yogurt and cucumber dish).
SUITABLE TO FREEZE at the end of step 1.
112
2 cloves garlic, crushed, extra

400g canned cherry tomatoes
2 tablespoons tomato paste, extra
cup loosely packed fresh basil leaves
1 Combine bread and milk in a large

bowl; stand for 10 minutes. Add beef,
onion, carrot, garlic, egg, paste, oregano
and chopped basil, season; mix well. Shape
level tablespoons of mixture into balls.
Transfer to a 4.5-litre (18-cup) slow cooker.
2 Heat oil in a large frying pan; cook
extra onion and garlic, stirring, until onion
softens. Stir in tomatoes, extra paste and
stock; transfer to cooker. Cook, covered,
on low, for 6 hours. Season to taste.
3 Serve sprinkled with basil leaves.
SERVING SUGGESTION Serve meatballs with spaghetti or
mashed potato, sprinkle with parmesan cheese.
SloW Cooking
COVER
RECIPE
SUITABLE
TO FREEZE
MEATBALLS IN
TOMATO SAUCE
RECIPE OPPOSITE
113
SUITABLE
TO FREEZE
SloW Cooking
POACHED CHICKEN WITH

SOY AND SESAME
RECIPE OPPOSITE
CLASSIC
CHINESE
SERVE
WITH RICE
114
SloW Cooking
SERVE
WITH RICE
SUITABLE
TO FREEZE
COOKS
CLASSIC
CHINESE
NOTES

SOY AND SESAME
STOVE TOP
METHOD
1.6kg whole chicken
MEXICAN PULL-APART
PORK
4 cloves garlic, halved

2 star anise
2 cinnamon sticks
1 cup (250ml) light soy sauce
SANDWICH
FILLER
1 cup (250ml) chinese cooking wine
SUITABLE
TO FREEZE
cup (75g) white sugar

cup (80ml) light soy sauce, extra
2 teaspoons sesame oil
MEXICAN PULL-APART PORK
2 cloves garlic, cut into matchsticks
2.5cm piece fresh ginger (15g), cut into
2 medium red capsicums (400g),

matchsticks
2 fresh long red chillies, sliced thinly
cup (80ml) peanut oil
cup loosely packed fresh coriander
leaves
sliced thinly
2 medium brown onions (300g),

1 Trim excess fat from chicken. Place

chicken in a 4.5-litre (18-cup) slow cooker.
Add sliced ginger, halved garlic, star anise,
cinnamon, sauce, wine, sugar and the water
to cooker. Cook, covered, on low, for 6 hours.
Remove chicken from cooker; discard the
poaching liquid.
2 Cut chicken into 12 pieces; place on a
heatproof platter. Drizzle extra sauce and
sesame oil over chicken; sprinkle with garlic
and ginger matchsticks and chilli.
3 Heat peanut oil in a small saucepan, over
medium heat, until very hot; carefully drizzle
over chicken. Top with onion and coriander.
TIP Chinese cooking wine is also known as chinese rice
wine or shao hsing wine; dry sherry can be used instead.

sliced thinly
375g bottled chunky mild tomato salsa
1 cup (280g) barbecue sauce
3 teaspoons ground cumin
2 teaspoons cayenne pepper
1 teaspoon dried oregano
1kg boneless pork shoulder
12 large flour tortillas
1 cup (240g) sour cream
1 cup coarsely chopped fresh coriander
1 Combine capsicum, onion, salsa, sauce,

garlic, spices and oregano in a 4.5-litre
(18-cup) slow cooker; add pork, turn to coat
in mixture. Cook, covered, on low, for 8 hours.
2 Carefully remove pork from cooker; shred
meat using two forks. Return pork to cooker;
stir gently. Season to taste.
3 Divide pork between tortillas; serve
topped with sour cream and coriander,
and accompany with lime wedges.
SERVING SUGGESTION Serve with steamed noodles or rice.

Combine capsicum, onion,

salsa, sauce, garlic, spices
and oregano in a large
heavy-based flameproof
dish; add pork, turn to
coat in mixture. Cover dish
tightly with foil and a lid;
bring slowly to the boil.
Reduce heat to as low as
possible; cook for 2 hours
or until pork is very tender.
Continue recipe, following
steps 2 and 3.
STOVE TOP
METHOD

SOY AND SESAME
Place chicken in a large
saucepan or small boiler;
add sliced ginger, halved
garlic, star anise, cinnamon,
sauce, wine, sugar and
enough water to barely
cover the chicken (might be
more than 1 litre, depending
on the size of the pan).
Cover pan, bring to the boil;
reduce heat, simmer covered
for about 1 hours or until
chicken is tender. Remove
chicken, discard liquid.
Continue recipe, following
steps 2 and 3.
115
SloW Cooking
SANDWICH
FILLER
SUITABLE
TO FREEZE
MEXICAN PULL-APART PORK

RECIPE ON PAGE
115
116
SloW Cooking
SERVE
WITH RICE
NOT
SUITABLE
TO FREEZE
BRAISED ASIAN-STYLE
BEEF RIBS
RECIPE ON PAGE
119
117
NOT
SUITABLE
TO FREEZE
SloW Cooking
CLASSIC
ITALIAN
EGGPLANT PARMIGIANA
RECIPE OPPOSITE
118
SloW Cooking
EGGPLANT PARMIGIANA
COOKS
NOTES

chopped finely
1 cup (260g) bottled tomato pasta sauce
(passata)
teaspoon dried chilli flakes
2 medium eggplants (600g), sliced thickly
cup loosely packed fresh basil leaves
200g bocconcini, sliced thinly
teaspoon sweet paprika
1 Heat 1 tablespoon of the oil in a large

frying pan; cook onion, stirring, until onion
softens. Add garlic; cook, stirring, until
fragrant. Stir in tomatoes, sauce and chilli.
Transfer to a medium jug.
2 Toss eggplant in flour to coat, dust off
excess. Heat remaining oil in the same pan;
cook eggplant, in batches, until browned.
Drain on kitchen paper.
3 Layer half the eggplant in a 4.5-litre
(18-cup) slow cooker; season. Top with half
the tomato mixture, basil and bocconcini.
Repeat layering, finishing with parmesan.
Sprinkle with paprika. Cook, covered, on
low, for 6 hours.
SERVING SUGGESTIONS Serve with crusty bread and
rocket salad or stir through cooked short pasta.
NOT SUITABLE TO FREEZE
OVEN
METHOD
EGGPLANT PARMIGIANA
BRAISED ASIAN-STYLE
BEEF RIBS
Follow steps 1 and 2. Preheat

oven to 180C/160C fan.
Layer the eggplant, tomato
mixture, basil and
bocconcini in a shallow
ovenproof dish, top with
parmesan, sprinkle with
paprika. Bake, uncovered,
parmigiana is heated
through and cheese is
lightly browned.
OVEN
METHOD
2kg racks beef short ribs

cup (190g) hoisin sauce
cup (60ml) salt-reduced soy sauce
cup (60ml) mirin
2 x 3cm strips orange rind
cup (90g) honey
5cm piece fresh ginger (25g) grated
2 teaspoons sesame oil
1 Cut rib racks into pieces to fit into a

4.5-litre (18-cup) slow cooker; place ribs in
cooker. Combine remaining ingredients in
large jug; pour sauce over ribs. Cook, covered,
on low, for 8 hours. Season to taste.
2 Cut ribs into serving-sized pieces; serve
with sauce.
BRAISED ASIAN-STYLE
BEEF RIBS
Preheat the oven to
160C/140C fan. Cut ribs
into pieces (see tips); place
in a single layer in one or
two large shallow baking
dishes. Heat remaining
ingredients in a medium
saucepan, pour over ribs.
Cover dishes with foil; bake
for 1 hour. Remove foil; bake
for a further 15 minutes or
until ribs are tender.

TIP Get your butcher to cut the ribs so that they will fit
into your slow cooker.
NOT SUITABLE TO FREEZE.
119
CIABATTA DINNER ROLLS
Fresh From The Oven
YOU WILL NEED

a bench mixer with a
dough hook
RECIPE ON PAGE
120
S
C
&
R
O
S
L
L
L
The aroma of fresh-baked
bread is second to none.
Straight from the oven, warm
rolls help mop up delicious
soups, gravies and sauces.
They are filling and
satisfying in their own right,
and hit the spot on a cold
winters day.
LS
RO
122
Fresh From The Oven
121
Fresh From The Oven
CARAMELISED ONION
AND VINTAGE CHEDDAR
PULL-APART BREAD
PREP + COOK TIME 1 HOURS (+ COOLING & STANDING)
SERVES 8
CARAMELISED ONIONS Heat the oil in

a large frying pan; cook onion, stirring
occasionally, over medium heat until soft.
Add remaining ingredients; cook, stirring
occasionally, for 10 minutes or until onion
is caramelised. Cool.

100g cold butter, chopped
1 cup (120g) coarsely grated vintage
PREP + COOK TIME 50 MINUTES (+ STANDING) MAKES 12
1 cup (160g) wholemeal self-raising flour
cheddar cheese
cup coarsely chopped fresh chives
1 egg, beaten lightly
1 cups (310ml) buttermilk,
approximately

COOKS
NOTES
The dough is very soft, even
sloppy, so is difficult to
knead by hand.
SERVING SUGGESTION
Serve with bread and butter
pickle, sliced leg ham,
sliced truss tomatoes and
sliced vintage cheddar
cheese; or alongside soup,
stews or casseroles to
mop up the juices; or with
olive oil and balsamic
vinegar for dipping.
122

CARAMELISED ONIONS
2 medium white onions (300g),
sliced thinly
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar
2 tablespoons water
1 Make caramelised onions (see top of

next column).
Line a large oven tray with baking paper.
3 Sift flours into a large bowl, add husks
to bowl; rub in butter. Stir in half the cheese
and half the chives. Add egg and enough
buttermilk to mix to a soft sticky dough.
Turn dough onto a floured surface; knead
gently until smooth.
4 Roll dough between sheets of baking
paper into a 30cm x 40cm rectangle. Spread
caramelised onions over dough leaving a
2cm border along the far long side; sprinkle
remaining cheese and chives over onion. Roll
up firmly from long side; transfer to tray.
5 Using a sharp knife, cut the dough into
eight slices, without cutting all the way
through. Gently push slices to the left and
right. Brush with a little extra buttermilk.
6 Bake bread about 40 minutes. Stand on
tray for 20 minutes before serving.
3 cups (560g) 00 flour, bread flour or
plain flour
3 teaspoons sea salt
2 teaspoons (7g) dry yeast
1 tablespoon extra virgin olive oil
2 cups (500ml) warm water
2 teaspoons plain flour, extra
1 Place flour, salt and yeast in a large bowl

of an electric mixer. Add oil and enough of
the water to form a very soft, sticky dough.
Mix with a dough hook on low for 10 minutes
or until smooth and elastic.
2 Lightly flour a large bowl; scrape dough
into bowl. Place bowl in a large plastic bag;
seal bag. Stand in a warm place for 1 hour
or until dough doubles in size.
3 Knead dough on a floured surface until
smooth. Return to bowl; place in a plastic
bag, seal bag. Stand in a warm place for
1 hour or until dough doubles in size.
Flour two large oven trays.
5 Divide dough into 12 pieces; shape into
rounds. Place on trays; stand for 45 minutes
or until risen slightly.
6 Dust tops of rolls lightly with extra flour.
Cut a slit in the centre of each roll. Spray rolls
lightly with a fine mist of water or sprinkle
lightly with water.
7 Bake rolls for 20 minutes or until browned
lightly and sounds hollow when tapped on
the base. For crusty rolls, spray rolls with
water every 5 minutes during baking. Cool
rolls on a wire rack.
Fresh From The Oven

PULLAPART
CARAMELISED ONION
AND VINTAGE CHEDDAR
PULL-APART
PHOTOGRAPHER IAN WALLACE + STYLIST LOUISE PICKFORD + PHOTOCHEF ADAM CREMONA
RECIPE OPPOSITE
123
Fresh From The Oven

BEST MADE
ON THE DAY
DRIED FIG AND WALNUT BREAD

YOU WILL NEED
dough hook
RECIPE ON PAGE
126
124
Fresh From The Oven
HEALTHY
MULTIGRAIN
ROLLS
RYE, HONEY AND

SEED PULL-APART
YOU WILL NEED
dough hook
RECIPE ON PAGE
126
125
Fresh From The Oven
COOKS
NOTES
DRIED FIG AND
WALNUT BREAD
If you dont have a mixer
with a dough hook, knead
the dough by hand on a
lightly oured surface for
10 minutes by pulling
and stretching the dough
every quarter turn.
This bread is best made
on the day of serving, but
is also delicious toasted
and served with cheese or
spread with ricotta and
drizzled with honey.
RYE, HONEY AND

SEED PULL-APART
If you dont have a mixer
with a dough hook, knead
the dough by hand on a
lightly oured surface for
10 minutes by pulling
and stretching the dough
every quarter turn.
Spraying the rolls with
water gives a crisp crust.
Rolls are best served slightly
warm on the day of baking.
126
DRIED FIG AND

WALNUT BREAD
RYE, HONEY AND

SEED PULL-APART
PREP + COOK TIME 1 HOUR (+ STANDING & COOLING)
PREP + COOK TIME 50 MINUTES (+ STANDING) MAKES 12
MAKES 15 SLICES
2 cups (250g) rye flour

2 teaspoons caster sugar
plain flour
1 cups (310ml) lukewarm water
plain flour
2 teaspoons sea salt flakes (10g)
cup (55g) coarsely chopped walnuts
cup (140g) coarsely chopped dried figs
2 tablespoons honey
1 cups (330ml) lukewarm water
2 tablespoons pepitas (pumpkin seed
kernels)
2 tablespoons sunflower seeds
1 Combine yeast, sugar and the water

in a medium bowl of an electric mixer (see
Cooks Notes, left). Stand in a warm place
for 10 minutes or until bubbly.
2 Add flour and salt to the bowl; mix with
an electric mixer fitted with a dough hook
on low for 5 minutes or until smooth and
elastic. Transfer dough to a board; press
out to flatten slightly. Top with nuts and
figs, knead into dough.
3 Place dough in an oiled bowl. Place bowl
in a large plastic bag; seal bag. Stand in a
warm place for 45 minutes or until dough
doubles in size.
4 Preheat oven to 220C/200C fan;
heat an oven tray.
5 Punch down dough with fist. Knead
dough on a floured surface into an oval
shape, 28cm long. Place dough on a large
piece of baking paper, then on a board.
Place board in a plastic bag; seal bag.
Stand in a warm place for 15 minutes
or until risen slightly.
6 Remove bag; transfer dough to a hot oven
tray. Sprinkle the top with a little extra
flour. Using a small sharp knife, make a
shallow cut along the length of the loaf,
leaving a 4cm border at each end. Spray
bread and tray lightly with a fine mist of
water, or sprinkle lightly with water.
7 Bake bread for 35 minutes or until
browned and sounds hollow when tapped
on the base. Transfer to wire rack to cool.
1 tablespoon sesame seeds

1 tablespoon poppy seeds
1 Place flours, salt, yeast, honey and the

water in a medium bowl of an electric mixer
(see Cooks Notes, left). Mix with dough
hook on low for 10 minutes or until smooth
and elastic.
2 Place dough in an oiled bowl. Place
bowl in a large plastic bag; seal bag. Stand
in a warm place for 1 hour or until dough
doubles in size.
Lightly flour a large oven tray.
4 Punch down dough with fist. Knead
dough on a lightly floured surface until
smooth. Divide dough into 12 portions;
knead until smooth, shaping into rounds.
Combine seeds in a shallow bowl. Roll
rounds in seeds to cover. Place three rounds,
1cm apart, in the centre of the oven tray.
Position remaining nine rounds, 1cm apart,
in a ring around the edge.
5 Place tray in a large plastic bag; seal bag.
Stand in a warm place for 30 minutes or
until risen slightly.
6 Remove tray from plastic bag. Spray rolls
and tray lightly with a fine mist of water or
sprinkle lightly with water.
7 Bake rolls for 20 minutes or until browned
and sounds hollow when tapped on the base.
Remove rolls from tray in one piece; transfer
to a wire rack to cool.
DRIED FIG AND WALNUT BREAD

RECIPE OPPOSITE
CRUSTY SEED ROLLS

RECIPE ON PAGE 129
RYE, HONEY AND SEED PULL-APART

RECIPE OPPOSITE
QUINOA AND SEED CHEESE DAMPER

RECIPE ON PAGE 129
LITTLE
DINNER
ROLLS
CRUSTY SEED ROLLS

RECIPE OPPOSITE
128
PHOTOGRAPHER LOUISE LISTER + STYLIST JANE HANN + PHOTOCHEF KERRIE RAY
Fresh From The Oven
Fresh From The Oven
CRUSTY SEED ROLLS

PREP + COOK TIME 1 HOURS (+ STANDING) MAKES 12
3 teaspoons (10g) dried yeast

cup (180ml) warm water
QUINOA AND SEED CHEESE

DAMPER
PREP + COOK TIME 1 HOURS (+ STANDING)
MAKES ABOUT 12 SLICES
2 teaspoons caster sugar
cup (50g) red quinoa
2 cups (300g) white plain flour
cup (125ml) boiling water
cup (75g) wholemeal plain flour
1 teaspoon salt
30g butter, melted
40g butter, chopped
cup (125ml) warm milk
cup (50g) roasted buckwheat
cup (50g) pepitas (pumpkin seed
2 tablespoons linseeds

kernels)
cup (35g) sunflower seeds
1 tablespoon linseeds
1 egg yolk, beaten lightly
2 tablespoons pepitas, extra
2 tablespoons sunflower seeds, extra
1 tablespoon linseeds, extra
1 teaspoon salt, extra
1 Whisk yeast, water and sugar in a small

bowl until yeast dissolves. Cover; stand in a
warm place for 10 minutes or until frothy.
2 Sift flours and salt into a large bowl;
stir in yeast mixture, butter, milk and
seeds. Knead dough on a floured surface
for 5 minutes or until smooth and elastic.
Transfer to an oiled large bowl. Cover; stand
in a warm place for 1 hour or until dough
has doubled in size.
3 Punch down dough; knead on a floured
surface until smooth. Divide dough into
12 portions; shape each portion into a round
roll. Place on an oiled oven tray, cover;
stand in a warm place for 15 minutes or
until doubled in size.
5 Using a sharp knife, slash the top of each
roll. Brush rolls with egg yolk; sprinkle with
extra seeds and salt, pressing down lightly.
6 Bake rolls for 25 minutes or until they
sound hollow when tapped.
2 tablespoons pepitas (pumpkin seed
kernels)
cup (90g) grated vintage cheddar
cup (125ml) milk
cup (180ml) water, approximately
1 Place quinoa in a small heatproof bowl;

cover with the boiling water. Stand for
20 minutes. Drain well.
2 Preheat oven to 180C/160C fan. Flour
a large oven tray.
3 Place flour and salt in a large bowl; rub in
butter. Stir in quinoa, buckwheat, linseeds,
pepitas and cheddar. Stir in milk and enough
of the water to mix to a soft dough. Knead
dough on a floured surface until smooth.
4 Place dough on the tray; press into a 16cm
round. Brush with a little extra water or milk;
sprinkle with a little extra flour. Cut a 1cm
deep cross in top of dough.
5 Bake damper for 50 minutes or until
golden brown and sounds hollow when
tapped on the base.
SERVING SUGGESTION Accompany with soup.
QUINOA AND SEED CHEESE DAMPER
COOKS
NOTES
QUINOA AND SEED
CHEESE DAMPER
Damper is best made on the
day of serving, or reheat,
wrapped in foil, in the oven
warmed through.
CRUSTY SEED ROLLS

These rolls are best eaten
on the day they are made.
They can be frozen for up
to 3 months.
129
Made From Scratch
ROAST PORK
This delicious roast has graced the tables of many families over the years.
With its rich, juicy meat, most wonderful crackling, and sweet, tangy apple
sauce, roast loin of pork is definitely one recipe you will want in your repertoire.
APPLE SAUCE
MADE WITH JUST
3 INGREDIENTS
P H O T O G R A P H E R L O U I S E L I S T E R + S T Y L I S T K AT E N I XO N + P H O T O C H E F N I C O L E D I C K E R , L U CY N U N E S & T E S S A I M M E N S
130
Made From Scratch

WITH
PERFECT
CRACKLING!
CLASSIC
DISH
ROAST LOIN OF PORK
WITH APPLE SAUCE
YOU WILL NEED
a large baking dish
RECIPE ON PAGE
133
131
SCORE AND SECURE

Using a sharp knife, score the rind at 1cm intervals. Tie
the pork at 2cm intervals with kitchen string to secure.
Avoid slipping the string into the cuts.
WATCH OUT FOR CRACKLING THIEVES!

Once cooked, cover pork loosely with foil (dont cover tightly,
otherwise the crackling will turn soggy). Rest pork for about
15 minutes keeping an eye out for crackling opportunists!
ADD CLASSIC FLAVOURS

Place pork in a shallow baking dish and rub the oil all over
the rind. Tuck a couple of rosemary sprigs under the string,
then rub the salt all over the rind, working it into the cuts.
SLICE AND SERVE WITH SAUCE

Transfer the pork to a clean chopping board and, using a
sharp knife, cut into slices to serve. Accompany with your
choice of vegetables and apple sauce.
Made From Scratch
ROAST LOIN OF PORK

WITH APPLE SAUCE
VEGETABLE SIDES
SALAD SIDES
2.5kg boneless loin of pork, rind on

2 sprigs rosemary
1 tablespoon coarse cooking salt
APPLE SAUCE
3 large apples (600g)
cup (125ml) water
1 teaspoon white sugar
pinch ground cinnamon

2 Score pork rind with sharp knife.
Tie pork at 2cm intervals with kitchen
string; tuck rosemary under string.
Place pork in a large baking dish; rub
with oil, then salt. Roast for 40 minutes
or until rind blisters. Drain excess fat
from dish.
3 Reduce oven to 180C/160C fan.
Roast pork for 1 hour or until cooked
through. Transfer pork to a plate, cover
loosely with foil; stand for 15 minutes
before carving.
4 Meanwhile, make apple sauce. Serve
pork with apple sauce.
APPLE SAUCE Peel and core apples;
slice thickly. Place apples and the
water in a medium saucepan; simmer,
uncovered, for 10 minutes or until
apple is soft. Remove pan from heat;
stir in sugar and cinnamon. Blend or
process mixture until almost smooth.
SERVING SUGGESTION Steamed snow peas or
beans, brussels sprouts and, of course, your
favourite roasted vegetables.
This pork recipe avoids

overpowering flavours, so
you can accompany it with
just about any vegetable.
Try yellow and green squash,
baked alongside the pork, to
offset the sweetness of the
apple sauce. Baked carrots,
potatoes and mushrooms
work well, too.
For a light side dish, toss

together a raw vegetable
salad. Combine shredded
spinach, red cabbage and
carrot, sprinkle with flaked
almonds and raisins, and
dress with apple cider
vinegar and oil. Just add a
sliced french baguette for
a complete meal.
QUICK APPLE SAUCE

You can take a shortcut using the microwave oven. Place the
apple, water, sugar and cinnamon in a heatproof, microwave-safe
bowl. Cover with a lid and cook on HIGH/800watts/100% for
3 minutes. Remove cover and cook on HIGH/800watts/100%,
stirring every 4 minutes, for 8 minutes or until apples are soft.
PORK ROLLS
Leftover roast pork makes a
great filling for vietnamese
pork rolls. Spread combined
pt and mayonnaise inside
a warm bread roll, then fill
with pork slices and top
with grated carrot, green
onion and chilli. Top with
sweet chilli sauce, soy sauce,
and coriander.
LEFTOVERS
Allow any leftover pork to
cool to room temperature,
then store in an airtight
container and place in the
fridge. The pork should be
eaten within 2 days.
133
Book Extract
BOOK
COVER
THE
FAMILY
TABLE
KEEP AN
EYE OUT IN
BOOK STORES
FOR THIS
GREAT NEW
COOKBOOK
THE FAMILY TABLE ($29.95)
is available where all good
books are sold and online at
www.awwcookbooks.com.au
BOOK EXTRACT
The nightly decision of whats for dinner is solved. Busy parents with
young children or hungry teenagers, housemates and empty-nesters
alike, can all benefit from these easy-to-prepare and cook recipes.
134
P H OTO G R A P H LO U I S E L I S T ER + S T Y L I S T S O P H I A YO U N G + P H OTO C H EF A N G EL A D E V L I N
Book Extract
30
MINS
EASY
FRIDAY
NIGHTS
ROCKET AND TOMATO

LAMB BURRITOS
RECIPE ON PAGE
136
135
Book Extract
ROCKET AND TOMATO

LAMB BURRITOS
500g lamb mince

35g packet taco seasoning mix
425g canned mexe beans
cup water
small white onion (80g), chopped finely
150g yellow cherry tomatoes, quartered
1 clove crushed garlic
1 fresh green chilli, chopped finely
cup coarsely chopped fresh coriander
ROCKET AND TOMATO LAMB BURRITOS
4 x 20cm flour tortillas, warmed

50g baby rocket leaves
cup (90g) grated tasty cheese
COOKS
NOTES
HONEY SOY CHICKEN
Baby pak choy
is distinguished from
baby buk choy by its
pale green-coloured
stems, while the stems
of baby buk choy
are white.
1 Cook lamb in a heated oiled pan;

stirring for 5 minutes or until browned.
Add seasoning mix, tomatoes, beans and
the water to pan; boil then reduce heat
to medium-low. Simmer, uncovered, for
10 minutes or until mixture thickens;
season to taste.
2 Combine onion, tomatoes, garlic,
chilli and coriander in a small bowl.
3 Divide lamb mixture between tortillas;
top with rocket, tomato mixture and cheese.
Season to taste. Fold tortilla to enclose filling.
HONEY SOY CHICKEN

PREP + COOK TIME 25 MINUTES (+ REFRIGERATION)
SERVES 4
cup (90g) honey

cup (60ml) soy sauce
teaspoon chinese five-spice powder
1 tablespoon dry sherry
1 teaspoon finely grated fresh ginger
700g chicken breast fillets, sliced thinly
1 large brown onion (200g), sliced thinly
1 tablespoon sesame seeds
500g baby pak choy, quartered
500g choy sum, chopped coarsely
2 tablespoons dry roasted peanuts,
chopped coarsely
1 Combine honey, sauce, five-spice, sherry,

garlic and ginger in a small screw-top jar;
shake well. Place chicken in a medium bowl,
combine with half the honey mixture; cover,
refrigerate for 3 hours or overnight. Reserve
the remaining honey mixture, covered, in
the fridge.
2 Drain chicken, discard marinade. Heat
half the oil in a wok; stir-fry chicken and
onion, in batches, until chicken is browned.
Remove from wok.
3 Heat remaining oil in wok; stir-fry seeds
until browned lightly. Return chicken to
wok with pak choy, choy sum and reserved
honey mixture; stir-fry until vegetables are
just wilted. Sprinkle with peanuts and chilli
to serve.
SERVING SUGGESTION Steamed jasmine rice or softened
rice stick noodles.
136
Book Extract
25
MINS
FAST MID
WEEK
HONEY SOY CHICKEN

RECIPE OPPOSITE
137
OTHER
RECIPES
IN THIS
BOOK
CAULIFLOWER, POTATO AND BEAN CURRY
VEGETABLE, HALOUMI AND ROCKET SALAD
PORK AND VEGETABLE PANCAKES
CHINESE BARBECUED PORK STIR-FRY
TOMATO AND CHILLI PASTA
TANDOORI LAMB CUTLETS WITH TOMATO AND CORIANDER SALSA
HOT-SMOKED SALMON SALAD
PAPRIKA CHICKEN WITH TOMATO AND CHICKPEAS
BEEF AND NOODLE STIR-FRY
25
MINS
Book Extract
FAST
PASTA
GNOCCHI WITH HERB AND
MUSHROOM SAUCE
RECIPE ON PAGE
141
139
40
MINS
Book Extract
FRENCH
BISTRO
STEAK BOURGUIGNON WITH

CELERIAC POTATO MASH
RECIPE OPPOSITE
140
Book Extract
40
MINS
FRENCH
BISTRO
25
MINS

GNOCCHI WITH HERB AND

MUSHROOM SAUCE
1 small celeriac (400g), chopped coarsely
1 tablespoon vegetable oil
2 medium potatoes (400g),

chopped coarsely
cup (60ml) milk
40g butter
cooking-oil spray
4 x 200g beef eye-fillet steaks
200g button mushrooms, halved
6 baby onions (150g), quartered
1 tablespoon tomato paste
1 tablespoon coarsely chopped fresh thyme
1 Boil, steam or microwave celeriac and

potato, separately, until tender; drain.
Mash in a medium bowl with milk and
butter; cover to keep warm.
2 Meanwhile, spray a large frying pan
with cooking oil; heat over medium-high
heat. Cook beef for 4 minutes each side
or until browned and cooked as desired;
remove from pan, cover to keep warm.
3 Cook mushrooms, onion and garlic in
same pan until vegetables just soften. Add
wine, stock and paste; simmer, uncovered,
for 5 minutes or until sauce thickens slightly.
4 Serve beef with mash and bourguignon
sauce; sprinkle with thyme.
SERVING SUGGESTION Pan-fried baby carrots, steamed
asparagus or broccoli.

chopped coarsely
400g swiss brown mushrooms,
sliced thinly
1 tablespoon plain flour
1 cup (250ml) vegetable stock
1 tablespoon light sour cream
600g fresh potato gnocchi
cup grated parmesan
2 tablespoons micro herbs, optional
1 Heat oil in a large frying pan over medium

heat; cook onion, garlic and mushrooms,
stirring, for 5 minutes or until vegetables
are just tender. Add flour; cook, stirring, for
1 minute.
2 Add wine, stock and sour cream to pan;
cook, stirring, until sauce thickens slightly.
3 Meanwhile, cook gnocchi in a large
saucepan of boiling water until gnocchi rise
to the surface and are just tender; drain.
Add gnocchi to mushroom sauce; toss gently
to combine. Sprinkle with parmesan and
micro herbs to serve.
TIPS You could substitute button or oyster mushrooms
for the swiss browns. We used a shiraz-style wine.
Gnocchi are small dumplings made from ingredients
such as flour, potatoes, semolina, ricotta or spinach.
25
MINS
GNOCCHI WITH HERB AND MUSHROOM SAUCE
COOKS
NOTES
The mash can be made a
day ahead; store, covered,
in the fridge. Reheat just
before serving.
You can substitute rib-eye
(scotch llet) or sirloin
(new-york cut) steak for
eye-llet.
SERVING SUGGESTION Green salad and a loaf of fresh

crusty bread.
141
Cook's Notes
A
RUI
and vegetables are
considered peeled,
unless otherwise
indicated. All nuts
are shelled.
OVEN
ROASTING
NUTS
Australia uses metric measures. A tablespoon

equals 20mls; 1 cup equals 250ml.
We usee large eggs
in our recipes that

have an average
weight of 59g, unless
otherwise indicated.
RELEASES THEIR
AROMATIC OILS: PLACE
NUTS IN A SINGLE LAYER
ORGOT TO
AK H GGS
U O H RIDG
Simply place eggs in a
bowl of warm, not hot,
water for 5-10 minutes
to bring them to room
temperature.
ON AN OVEN TRAY IN A
180C/160C FAN OVEN.
STIR NUTS EVERY FEW
MINUTES UNTIL THEY
ARE GOLDEN. WATCH
CAREFULLY AS THEY CAN
OVER-BROWN VERY
QUICKLY. REMOVE
IMMEDIATELY FROM THE
TRAY TO PREVENT
BURNING.
To dry-roast spices,
seeds or nuts, heat them
in a dry pan, stirring
continuously over
medium-high heat until
fragrant and just starting
to colour (seeds will
begin to pop). Be careful
not to burn as this makes
them bitter. Remove
immediately from the
pan to cool, then use
according to the recipe.
Non-reactive bowls are

made from ceramic,
stainless steel and glass.
These types of bowls
should be used when
marinating ingredients
that contain acid, such
as lemon, vinegar
and tomato.
Cake pans are

measured across the
top, from one inside
edge to the other.
CHOPPED CHOCOLATE IN A
HEATPROOF BOWL OVER A PAN
OF BARELY SIMMERING WATER.
THE WATER MUSTNT TOUCH
THE BASE OF THE BOWL. STIR
CHOCOLATE UNTIL SMOOTH,
N AS
FROM THE PA
AND REMOVE
SOON A
S ITS M
ELTED.
Cook's Notes
MAY CALL FOR RAW OR

BARELY COOKED EGGS;
exercise caution if there is a salmonella
problem in your area. The risk is greater for
those who are pregnant, elderly or very young,
and those with impaired immune systems.
HOW TO
STERILISE
JARS
UNLESS STATED OTHERWISE, WE USE FRESHLY GROUND

BLACK PEPPER AND SEA SALT WHEN SEASONING.
OV NS
Run clean
jars through the
hot rinse cycle in a
dishwasher or wash
them in hot soapy
water and rinse well.
Place jars and metal
lids on a tray in a cold
oven; heat to 120C
(100C fan) and heat
for 30 minutes.
should be preheated
to their indicated
temperature for at
least 10 minutes
before using.
READ THE
RECIPE
STARTING, THIS WAY
YOU WILL KNOW WHAT
EQUIPMENT YOU NEED,
ALL INGREDIENTS
SHOULD BE AT ROOM
TEMPERATURE
UNLESS OTHERWISE
INDICATED.
WHETHER ANY
PARTICULAR SKILLS
ARE NEEDED, OR IF
YOU NEED TO REST,
OR FREEZE THE RECIPE
Mandolines
FOR ANY LENGTH

If the butter is still cold
and hard, just grate it
into a bowl using the
coarsest side of a box
grater. If you heat the
grater under hot water,
then dry it well, the
butter will easily slip
off the grater.
Green onions are the

long thin variety sold
in bunches. They may
sometimes be sold
as shallots. This is
an immature onion
picked before the bulb
has formed.
THROUGH BEFORE
STAND, REFRIGERATE
AND JULIENNE (OR

ASIAN) PEELERS
R XC
N OR
HIN Y S ICING
V G AB S
BROWN AND WHITE

ONIONS ARE
INTERCHANGEABLE.
OF TIME.
SHALLOTS, OR
ESCHALOTS,
ARE SMALL
SWEET ONIONS
WITH A
GOLDEN
BROWN SKIN.
Spring onions, also
sold as globe or
salad onions have
small white bulbs,
long green leaves
and narrow greenleafed tops.
POSITION OVEN
RACKS BEFORE
PREHEATING
THE OVEN.
143
Whats
RECIPE
INDEX
ON THE
MENU
SWEET BAKING & DESSERTS
SAVOURY BAKING
banoffee meringue with honeycomb
26
dried fig and walnut bread
126
caramelised onion and vintage cheddar

pull-apart bread
122
banana caramel scrolls
91
ciabatta dinner rolls
122
banoffee pie
87
crusty seed rolls
129
caramel butter cake
80
quinoa and seed cheese damper
129
chocolate caramel slice
80
rye, honey and seed pull-apart
126
coffee walnut loaf
91
crme caramel
84
salted caramel meringue tartlets
SOUPS, STEWS & CURRIES
viewa
slow-poached quince with fillo fingers
15
spiced ginger and orange biscotti
35
spices of the orient teacake
39
sticky date pudding with salted caramel sauce
87
toffee, date and ginger puddings
84
braised beef & mushroom in ginger broth
66
chicken congee
57
chicken hot and sour soup
57
chicken with chorizo and chickpea stew

chinese noodle, tofu and vegetable soup
classic minestrone
greek lima bean soup with fetta and olives
MISCELLANEOUS
mushroom, potato and spinach tortilla
94
quince and lemon marmalade
12
quince paste
12
spanish tortilla
46
SYMBOLS MEAN?
144
60
66
105
peri peri coconut chicken curry
77
pork and mango curry
75
pork and ramen noodles

smoky prawn and chorizo stew
63
77
speedy beef pho
63
tom yum goong
69
udon noodle soup
What do the
101
= fast
= vegetarian
= gluten-free
60
RECIPE
INDEX
MEAT, POULTRY & SEAFOOD

asian baked snapper
VEGETABLES
74
capsicum mash
50
beef and red wine pies
101
cauliflower and cheese pasta bake
20
braised asian-style beef ribs
119
cauliflower gratin
19
braised oxtail with orange gremolata
109
cauliflower, pumpkin and split pea curry
23
curried pumpkin crepes
97
chicken hot and sour soup
57
chicken tikka masala
112
chicken with pancetta and white beans
105
chorizo and chickpeas in white wine

fish chowder with garlic chive rolls
five-spice caramel pork
honey soy chicken
lamb and black bean stir-fry with sambal
35
eggplant parmigiana
fried cauliflower
gnocchi with herb and mushroom sauce
48
30
kumara mash
51
136
77
kumara potato jackets

perfect roast potatoes
potato mash
meatballs in tomato sauce
112
potato straws
meatballs napoletana
102
pumpkin mash
mexican pull-apart pork
115
102
poached chicken with soy and sesame
115
75
133
rocket and tomato lamb burritos
136
saffron and brandy squid
30
spicy lamb, spinach and fetta pizzas
39
steak bourguignon with celeriac potato mash

tom yum goong
tuna mac n cheese
potato souffls
ricotta and silver beet agnolotti
94
viewa
51
42
viewa
51
97
75
moussaka
roast loin of pork with apple sauce
141
goats cheese and potato fritters
109
pork and mango curry
19
viewa
lamb rogan josh
moroccan chicken
119
141
69
74
PASTA & NOODLES

chinese noodle, tofu and vegetable soup
classic minestrone
gnocchi with herb and mushroom sauce
pork and ramen noodles
ricotta and silver beet agnolotti
speedy beef pho
60
66
141
63
97
63
tuna mac n cheese
74
udon noodle soup
60
145
BAKED RISOTTO
CLEVER
RISOTTOS
BAKED, NOT
STIRRED - NO
NEED TO STAND
AT THE STOVE,
THESE CREAMY
RISOTTOS BAKE
IN THE OVEN.
EDITORIAL DIRECTOR Pamela Clark

DEPUTY EDITOR Wendy Bryant
CREATIVE DIRECTOR & DESIGNER Hieu Nguyen
ADVERTISING MANAGER Lauren Sharpe
lsharpe@bauer-media.com.au
EDITORIAL OFFICE
BAUER MEDIA
BOOKS
Whats
COMING
UP
CLEVER BAKING
CLEVER
BAKING
syndication@bauer-media.com.au
SUBSCRIPTIONS MARKETING MANAGER
PUBLISHED BY BAUER MEDIA PTY LIMITED (ACN 053 273 546). 54-58 Park St,
Sydney, NSW 2000; GPO Box 4088, Sydney, NSW 2001. The trade mark
The Australian Womens Weekly Food is also the property of Bauer Consumer
NEXT
ISSUE
Media Pty Limited and used under licence. 2015 All rights reserved.
FOR A SIMPLE
DINNER PARTY,
COOK UP THE
MAIN COURSE &
ADD A STYLISH
STORE-BOUGHT
DESSERT.
On sale
AUGUST
10
BAUER
MEDIA
Printed by Toppan Printing Co. Hong Kong. Distributed by Network Services.
CLEVER
ENTERTAINING
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copy of AWW Food.
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follow step-by-step
instructions, download
recipe cards and more.
Download the free
VIEWA app on all tablet
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MARKETING,
RESEARCH &
CIRCULATION
Michelle Willis mwillis@bauer-media.com.au
In the
EASY WEEKEND DINNER PARTY
GPO BOX 4088, SYDNEY,

NSW 2001, AUSTRALIA
CIRCULATION MANAGER BOOKS Jane Woodward

MARKETING Kimberly Omodei
SYNDICATION INQUIRIES
IMPOSSIBLE PIE,
SLICE & BAKE:
INGENIOUS
WAYS TO GET
CREATIVE IN
THE KITCHEN.
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TEAM
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THANK YOU SEE YOU AGAIN NEXT MONTH
26
2OZ
100ML
3 FLUID OZ
90G
3OZ
125ML
4 FLUID OZ
125G
4OZ (LB)
150ML
5 FLUID OZ
155G
5OZ
190ML
6 FLUID OZ
185G
6OZ
250ML
8 FLUID OZ
220G
7OZ
300ML
10 FLUID OZ
250G
8OZ (LB)
500ML
16 FLUID OZ
280G
9OZ
600ML
20 FLUID OZ
315G
10OZ
345G
11OZ
375G
12OZ (LB)
410G
13OZ
750G
24OZ (1LB)
1KG
32OZ (2LB)
OVEN TEMPERATURES
The oven temperatures in this book are for conventional ovens; if you
have a fan-forced oven, decrease the temperature by 10-20 degrees.
IN
6MM
IN
1CM
IN
2CM
IN
2.5CM
1IN
5CM
2IN
6CM
2IN
8CM
3IN
10CM
4IN
C (CELSIUS)
F (FAHRENHEIT)
13CM
5IN
VERY SLOW
120
250
15CM
6IN
SLOW
150
300
18CM
7IN
MODERATELY SLOW
160
325
20CM
8IN
MODERATE
180
350
22CM
9IN
MODERATELY HOT
200
400
25CM
10IN
HOT
220
425
28CM
11IN
VERY HOT
240
475
30CM
12IN (1FT)
22
15
12
16OZ (1LB)
3MM
11
500G
25 CM
IMPERIAL
10
15OZ
METRIC
470G
10 INCH
LENGTH MEASURES
14OZ
1000ML (1 LITRE) 1 PINTS
440G
21
60G
20
2 FLUID OZ
19
60ML
18
1OZ
17
30G
16
1 FLUID OZ
14
30ML
13
OZ
We use large eggs with an

average weight of 60g.
15G
The imperial measurements

used in these recipes are
approximate only.
Measurements for cake pans are
approximate only. Using sameshaped cake pans of a similar
size should not affect the
outcome of your baking. We
measure the inside top of the
cake pan to determine sizes.
IMPERIAL
All cup and spoon

measurements are level. The
most accurate way of measuring
dry ingredients is to weigh
them. When measuring liquids,
use a clear glass or plastic jug
with the metric markings.
METRIC
{ actual size }
The difference between one

countrys measuring cups and
anothers is within a two- or
three-teaspoon variance, and
will not affect your cooking
results. North America, New
Zealand and the United Kingdom
use a 15ml tablespoon.
IMPERIAL
Metric ruler
METRIC
One Australian metric

measuring cup holds
approximately 250ml; one
Australian metric tablespoon
holds 20ml; one Australian
metric teaspoon holds 5ml.
LIQUID MEASURES
1 INCH
2.5 CM
DRY MEASURES
MEASURES
23
24
25
Conversion Chart

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A Letter from Pamela

t this time of the year, were all thinking about

EDITORIAL AND FOOD DIRECTOR

AWW FOOD ISSUE SEVEN 2015

This much-loved vegetable

Always a winner banoffee

Fast dinners for cold nights.

Some people love it more

QUINCE (PAGE 10)

Weve been blown away

Warming vegetarian meals

Spices are indispensable

Who doesnt love potatoes?

ROLLS & SCROLLS

Dont spend hours making

Put your slow-cooker to

Now you need something

ROAST PORK AND

DOWNLOAD VIEWA FREE FROM

USE YOUR PHONE

LIVE LIFE HEALTHY

A collection of our most

Test Kitchen Q&A

For basic cleaning, fill

THE PAPRIKA IVE GOT

Many curry recipes ask for

Paprika actually comes

Originally from Cyprus,

AWW FOOD ISSUE SEVEN 2015

You fry a spice paste to

AWW FOOD ISSUE SEVEN 2015

AWW FOOD ISSUE SEVEN 2015

This cousin to the

6 medium quinces (2.1kg)

QUINCE AND LEMON

3 medium lemons (420g)

cored, grated coarsely

1 Slice lemons thinly, reserving

1 Peel, quarter and core quinces;

AWW FOOD ISSUE SEVEN 2015

AWW FOOD ISSUE SEVEN 2015

AWW FOOD ISSUE SEVEN 2015

1 cups (330g) caster sugar

FOR MORE OF OUR RECIPES GO TO

1 Stir sugar, honey, bay leaves, star

The most delicate member of the cabbage family, cauliflower,

AWW FOOD ISSUE SEVEN 2015

PHOTOGRAPHER STUART SCOTT + STYLIST KATE BROWN + PHOTOCHEF REBECCA MELI

AWW FOOD ISSUE SEVEN 2015

AWW FOOD ISSUE SEVEN 2015

1 To make batter, whisk eggs, flour

AWW FOOD ISSUE SEVEN 2015

750g cauliflower, cut into florets

1 tablespoon packaged breadcrumbs

1 Preheat oven to 220C/200C fan.

It probably comes as no surprise that,

Indian cooks use cauliflower

250g spiral pasta

1 Preheat grill. Oil a 2-litre (8-cup)

AWW FOOD ISSUE SEVEN 2015

AWW FOOD ISSUE SEVEN 2015

AWW FOOD ISSUE SEVEN 2015

cup (100g) yellow split peas