Harvest Magazine

I S S U E

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JAMIE OLIVER’S

FREE

Our

FIRST ISSUE

CAPITAL VENTURE

Hammy HOLIDAYS

THE PERFECT CHRISTMAS HAM

AUSSIE DAY LAMB FROM AROUND THE GLOBE

s! m u l p d e v r e s e r P

A VERY RETRO

Christmas

Stone fruit SEASON SUMMER IS

GREAT IDEAS FOR CELEBRATING THE SEASON WITH FRIENDS AND LOVED ONES BROUGHT TO YOU BY SUPABARN

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28 37

51 22 In this issue

12 16 18 22 28 37 45 51 57 62

Features HAMMY HOLIDAYS How to prepare the perfect ham from the people at Primo.

JAMIE’S ITALIAN Canberra prepares to welcome the Naked Chef.

ONE GREEDY ITALIAN We chat to Jamie Oliver's mentor, Gennaro Contaldo.

A VERY RETRO CHRISTMAS An irresistible spread of classics that Nanna would be proud of.

THE LAKE ESCAPE Plan the perfect picnic spread.

A DAY AT THE MARKETS How Supabarn's fresh produce ends up on their shelves.

SUMMER OF STONE FRUIT It’s the season for peaches, plums and apricots.

BREAK OUT THE BUBBLES AND CELEBRATE A bubbly to suit your budget this New Years Eve.

AUSSIE DAY LAMB FROM AROUND THE GLOBE An Australia Day multicultural feast.

A HEALTHY START TO THE NEW YEAR Make 2014 your healthiest year yet.

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45 57

04 07 20 41 42

Regulars EDITOR'S LETTER SEASON'S BEST

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SUPA PRODUCTS Ready to cook.

SUPA PRODUCTS Party fun.

FROM SCRATCH Your own shortcrust pastry.

Our Cover Preserved plums See recipe p 47.

Published by Coordinate for Supabarn Contributors: Managing Editor: Alex Tricolas Associate Editor: Jan O’Connell Creative Director: Logan Knight Food Consultant and Stylist: Kate Shelton Project Manager: Andrea Cano Health and Nutrition Consultant: Harriet Walker Original Photography: Alex Tricolas Props: Benedict House + Down Memory Lane Cover Photography: © Eising Studio - Food Photo & Video / StockFood Australia Advertising & Editorial enquiries: Julie Broome julie@supabarn.com.au 02 6257 1777 www.supabarn.com.au

HARVEST ISSUE 1

Editor's Letter Of all the things that distinguish our species from others on this wondrous blue planet, there is probably none more telling than the way we go about the business of eating. It is fair to say that without the rituals and the customs that we have attached to this most utalitarian of activities, we would feel less than human, and with good reason. Food is at the very centre of how we see the world. It has been integral in the way human societies have organised themselves since the days of hunter-gatherers, and right through history, there hasn’t been an event, holiday or milestone worth celebrating that has not involved food. With that in mind, we find ourselves launching Harvest right at the time when we are planning Christmas, perhaps the biggest celebration of the year, and when we are looking forward to some well earned time off to enjoy our beautiful summer with our families. So our inaugural issue becomes our Christmas issue and our summer issue, full of entertaining ideas and recipes to get the most out of this very special time. Today, we have the luxury—at least in our part of the world—of

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abundance and choice that is unprecedented, as well as the ability to make informed decisions about our food purchases. We like to understand the supply chain, and to know the source of the things we put in the mouths of our loved ones.

We all agree that fresh, high quality produce is a priority, but do we really know how the produce ends up on the supermarket shelves? In this issue, we get a guided tour of the Supabarn buying process as we walk around the Sydney Produce Markets and meet some colourful characters along the way. And speaking of colourful characters, we have a quick chat with greedy Italian, Genarro Contaldo, as he and his world famous protégé, Jamie Oliver, prepare to open their Canberra restaurant. So on behalf of the editorial team and the people at Supabarn, it is with great pleasure that I welcome you to our first issue of Harvest Magazine, and trust that you will enjoy it and future editions for a long time to come.

ALEX TRICOLAS HARVEST EDITOR

HARVEST PEOPLE

MANAGING EDITOR

ASSOCIATE EDITOR

Alex Tricolas

Jan O’Connell

Over the last decade, Alex Tricolas has been editor and publisher of the annual dining and tourism guides Beyond The Hill and This is Canberra, and was also founding editor of the short-lived but well received Walter magazine. He has a broad knowledge of all matters dining and foodie related, is a keen food photographer, and has a passion for chronicling the culinary development of the Nation’s Capital. Alex joined Harvest publisher Coordinate early in 2013, and remains editor and co-publisher of This is Canberra and its publications. He is also editor of the By the Water magazine and website, Local Liquor magazine SoVino, and a contributing writer for Inner Confidence magazine.

Jan O’Connell is a grocer’s grand-daughter who has spent a lifetime as a writer and creative director in leading Australian advertising agencies. Starting with Kmart catalogues, she worked her way up to national campaigns for ice cream, lollies, beer, yoghurt, biscuits, soup and other things we love to eat and drink. In 2005 Jan collaborated on the launch of a glossy magazine, Regional Food Australia and still contributes to the online edition. Her Australian food timeline, meandmybigmouth.com.au documents more than a century of changes in the way Australians eat, shop and grow their food.

FOOD CONSULTANT AND STYLIST

HEALTH AND NUTRITION CONSULTANT

Kate Shelton

Harriett Walker

Author and artist Kate Shelton is owner of Benedict House in Queanbeyan, where she prepares food with the same ethos of her rural childhood experience–improvising, growing what one can and using seasonal produce.

In her book Love of a Laminex Table, the virtues of a simple life are deeply engraved and recaptured alongside recipes that hold the memories. As a young woman, Kate travelled extensively and was introduced to alternative approaches to cuisine—from Greek after living in Paros for more than a year, Jewish cooking from friends in London, Italian neighbours, and African and Asian friends—all embellishing the practical approach dictated by Australian bush life.

Harriet Walker is a University qualified Nutritionist and is in the final month of completing a Master’s Degree in Nutrition and Dietetics. Harriet is also qualified as a Personal Trainer and surf-lifesaver. She is passionate about nutrition, health, fitness and wellbeing and is dedicated to assisting others to better themselves. Harriet has competed as a figure competitor and fitness model and enjoys strength training, surf boat rowing, powerlifting and CrossFit, along with anything else that will work up a sweat. When she’s not in the gym, Harriet loves getting in the kitchen and experimenting with new recipes to share with family and friends, or writing about health, fitness and nutrition.

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SUPPLIER PROFILE

PICK OF THE

crop

M

other always told you to eat your veggies.

She knew what she was talking about.

These days the Australian Government is saying the same thing. Their Food for Health dietary guidelines recommend five servings of vegetables a day.

But that shouldn’t be a hardship, with so many different veggies available. In fact, Supabarn’s leading supplier of fresh vegetables and herbs, Hydro Produce, has over a hundred different products. “Take lettuce, for example,” says Director, John Cordina. “We have green and red oakleaf, butter lettuce, mignonette, coral lettuce and baby cos.” Along with a range of fresh herbs, the lettuce is grown hydroponically.

“Customer trends have changed and people are now buying smaller baskets more often. They’re focusing on freshness and shelf-life is important.

When they take the produce home, they want it to last.”

Hydroponics is where the company started, when John’s father Charlie sold his produce from a small stand at the Sydney Markets. That was back in 1990, and it’s taken two generations and almost a quarter of a century of hard work to see Hydro Produce where it sits today.

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The company now has a network of more than 100 growers from Queensland through New South Wales and Victoria and down into South Australia. So, no matter what the season, they can keep the fresh veggies coming. In most cases, you’ll find them on your Supabarn shelves the day after they’re picked. “It’s about quality as well as speed,” John Cordina says. “Our facilities at Flemington markets and Silverwater pack and grade, to make sure the produce that ends up on the shelves is in top condition.”

Over the years, the Hydro Produce team have seen changes in the vegetables we eat. Their biggest sellers these days are sweet potatoes, Asian vegetables and herbs, along with old favourites like lettuce, broccoli and cucumbers.

“Kale is very popular right now,” says John Cordina. “Customer trends have changed and people are now buying smaller baskets more often. They’re focusing on freshness and shelflife is important. When they take the produce home, they want it to last.”

He believes that good communication between Hydro Produce and Supabarn is important in delivering quality and value to customers. “One of the major reasons we enjoy dealing with the Supabarn team is because of the open lines of communication,” he says. “Their buyers are at the market every morning, so we can discuss daily any supply updates, quality issues or special buying opportunities, giving Supabarn a real edge in getting that fresh produce on the shelf.”

SEASON'S BEST

Season's

best.

In this age of globalisation, you can get most kinds of produce at most times of the year. But isn’t it worth the wait to enjoy our Australian produce in season?

Not only does it cut down on food miles, it also means you get fruit and vegetables grown for their flavour, not just for their shipping qualities. We choose the best fruit and veggies in season right now!

re peaches a ! in season

H A R V E S T. I S S U E 1

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Season's best.

FRUIT

Nectarines Drizzle halved nectarines with honey, cinnamon sugar and a little lemon juice, then grill until caramelised and soft.

Serve with good quality vanilla ice cream for a decadent dessert.

Strawberries Dip these in chocolate. Don’t wait until Valentine’s Day, they are in season now!

Pineapples Pop chopped pineapple, mint and ice in a blender and whizz until smooth for a delightful, quick pineapple frappé. Garnish with fresh mint for added jazz.

WATERMELON

feta cheese Combine with t leaves. and whole min mic glaze lsa Drizzle with ba a salty r fo l oi and olive sweet salad.

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Blueberri

es

Blueberr y sauce is endles and deca sly usefu dent. Ju l st combin each of w e ⅓ of a ater and cup sugar, 2 blueberr c u ps of fre ies and a sh tablespo lemon ju on of fre ice over sh a mediu m heat.

SEASON'S BEST

PEACHES

Top fresh peach we dges with a fresh ba sil leaf, w rap them with pance tta and se cure with a toothpic k. Pop the m under a grill unti l both sid es are crisp then drizzle wit h a little balsamic and enjoy.

Mangoes Cherries

Great just as they are.

Or dice them along with onions, tomatoes, capsicum and lime juice for a summer salsa.

KME L O C O

N

R

SIMMER CHERRIES, WATER, DRY WHITE WINE, SUGAR AND LEMON JUICE THEN BLEND TO CREATE A REFRESHING SWEET AND SOUR SOUP—GREAT WARM OR CHILLED!

Toss into your blender along with banana, yoghurt, apple and mango juice for a breakfast smoothie.

Grapes Mix seedless grapes with Israeli couscous, thinly sliced celery, a splash of orange juice and white-wine vinegar then garnish with salt and pepper for a delicious unique salad.

Or just freeze them and use as tasty ice cubes in juices or wine.

H A R V E S T. I S S U E 1

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Season's best.

VEGETABLES

m

u Capsic

r uys fo ant g r t ib s v almo hese grill t ion to it d d a Char al sation meal. a sen pring any s

CARROTS Simply season with oil, salt and pepper then bake for one of the world’s great sides.

Green Beans For a simple, attractive side dish, toss lightly blanched green beans with roasted pine nuts.

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Zucchini Cut zucchini into small slices then top with sun-dried tomatoes and goats cheese for tasty bite-sized appetisers.

SEASON'S BEST

EGGPLANT

Add sliced an d grilled eggp lant to a Caprese salad for a gr eat texture and flavour boos t.

Avocados Spread avocado on bread, crackers, toast, crispbread…

Actually, just spread it on everything.

Garlic Combine minced garlic with Italian herbs and softened butter to make an easily stored spread—great for marinades, breads and sauces.

Asparagus Tomatoes. What can’t they do?

From bruschetta to ratatouille, this humble berry is a cornerstone of civilized cuisine.

Tomatoes

Steam and drizzle with olive oil. Top with an egg and parmesan for a café style breakfast.

Tomatoes. What can’t they do? this From bruschetta to ratatouille, of humble berry is a cornerstone civilized cuisine.

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FEATURE

HAMMY

holidays Whether it’s a magnificent baked ham for Christmas, or a cool slice with a salad or sandwich, ham is likely to be on the menu in the holiday season. And that’s just fine with Primo, the people who produce more ham, bacon and smallgoods than anyone else in Australia.

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serves 6

T

he company has come a long way from its humble beginnings. Primo started as a small local operation, with just one manufacturing plant and 38 employees. Now there are more than 4000 employees Australia-wide, and Primo has become a household name. You’ll even find Primo products overseas, thanks to growing exports of ham and smallgoods.

“We’re different from many other manufacturers,” says Primo’s CEO, Paul Lederer. “We own and operate the abattoirs, manufacturing plants, packing facilities and distribution warehouses. And because we control all these critical stages of the production and distribution process, we have the highest level of quality control in the industry.”

Primo is also committed to animal welfare. “Our animal welfare-friendly products are only sourced from farms that meet or exceed the British animal welfare standard, which is the highest in the world,” Paul says.

“It’s all about our customers,” Paul says. “We know that Aussies like their ham, and we want to offer them a great choice of products at a good price.”

“All the farms are independently audited to make sure that they meet the standard.” This means that animals are raised without the use of sow stalls and are housed in small social groups.

Paul emphasises that the company isn’t resting on its laurels. “We have to think of the future,” he says.

"We enjoy being leaders in the meat and smallgoods industry, and we want to maintain that position.

So we invest in training and development for our young employees. After all, they’re the future of our company.”

Primo also invests in research and development. This has two aims – to expand the product range and to refine production methods that improve quality and contain costs.

“It’s all about our customers,” Paul says. “We know that Aussies like their ham, and we want to offer them a great choice of products at a good price.”

The Primo ham range includes pre-sliced hams ideal for summer snacks and entertaining as well as whole and half leg hams for that special occasion.

BEER AND SPICE GLAZED HAM INGREDIENTS 1 leg of ham 250ml amber ale ¼ cup whole cloves 1 cup brown sugar 1 tsp ground ginger 1 tsp ground cardamom 1 cinnamon quill 1 tbsp seeded mustard METHOD Preheat oven to 190°C. Prepare leg of ham by cutting through the skin around the shank in a nice pattern. Using your fingers, carefully peel the skin back from the ham, gently pushing the skin away from the fat. This

method ensures that you do not cut away too much fat, which is necessary to keep the ham moist, but also for flavour. Score the ham fat in a diamond pattern with a small knife. Take care not to cut right through to the flesh. Stud the intersections of the diamonds with cloves.

Place the beer, spices, sugar and ½ cup water in a saucepan. Stir over low heat to dissolve the sugar, then increase heat and simmer until syrupy. Stir through the mustard. Brush this mixture all over the ham. Bake the ham in the oven for about 50 minutes, brushing often with the glaze until the outside of the ham has turned a beautiful burnished golden colour.

When the ham is heated all the way through and the glaze is cooked to your liking, remove from the oven and slice to serve.

H A R V E S T. I S S U E 1

13

FEATURE

WHAT TO DO WITH leftover ham?

After the Christmas feast is done, you may find yourself with the usual host of leftovers. Rather than just reliving the memories, get a little innovative with these great ideas for making the most of that leftover ham.

CROQUE MONSIEUR INGREDIENTS 220g grated gruyère cheese (or your favourite melting cheese) 200g crème fraiche 4-6 tsp Dijon mustard 12 slices leg ham 8 slices sourdough 50g unsalted butter Sea salt and freshly ground black pepper METHOD Preheat oven to 180°C.

Combine the cheese, crème fraiche and mustard in a bowl and season to taste.

Spread the cheese mixture over all 8 slices of sourdough. Top four of the slices with the ham, then place the remaining slices of sourdough on top, cheese side up.

Heat a frying pan over medium heat and add the butter. Once foaming, fry the base of the sandwiches in batches until golden and toasted. Transfer to a baking tray then place in the oven. Cook until the cheese on top is golden and bubbling. Serve immediately.

serves 4

HAM, EGG & ASPARAGUS TART serves 4

INGREDIENTS 1 piece ready made puff pastry, defrosted and refrigerated 4 free range eggs, plus 1 extra 1 bunch asparagus – thin spears are better for this recipe 200g diced ham 1 brown onion, sliced 2 tbsp olive oil 120g freshly grated parmesan Sea salt and freshly ground black pepper METHOD Preheat oven to 180°C. Heat olive oil in a frypan over medium heat and add the onion. Season gently with a little sea salt and cook, stirring, until onions are softened and golden. Turn up the heat slightly and add the ham. Sauté until the ham is slightly golden and has expelled any liquid. Drain off any excess oil on some kitchen paper, and then combine with half of the grated parmesan.

Bring a saucepan of salted water to a simmer.

Chop off the woody asparagus base and peel to one third of the way from the base. Blanch

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gently until just tender – you still want quite a bit of bite to the spears as they will be cooked again. Refresh in cold water to stop the cooking process. Drain on kitchen paper.

Roll the pastry out into a rectangle on a lined baking tray. With a paring knife, gently draw a border around the edge of the pastry, about 3cm from the edge – make sure not to cut right through the pastry. Use a fork to lightly dock the inside of the rectangle – this stops the pastry from rising too much underneath the filling. Spread the onion and ham into the inner rectangle. Lay the asparagus spears down the centre. Make 4 small wells in the onion layer and crack your eggs into these, making sure they don’t run onto the border. Season the tart with a little sea salt and freshly cracked black pepper, and sprinkle the remaining parmesan over the top. Drizzle with a little more olive oil.

Beat the remaining egg and brush it onto the border of the tart with a pastry brush.

Bake the tart for 15 – 20 minutes or until puffed and golden.

AUSTRALIA’S SWEETEST TASTING BANANA. AVAILABLE AT YOUR LOCAL SUPABARN STORE NOW. For enquiries contact David Vella 0428423330 or dvella@harrisfarm.com.au

FEATURE

Jamie’s Italian

PHOTOGRAPHY: DAVID LOFTUS

IN THE CAPITAL

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“I’ve been blown away by the support we’ve received, and I can’t tell you how excited I am to be opening in Australia’s Capital – make sure you come and check us out for tasty, affordable, top class Italian food.” says Oliver.

H A R V E S T. I S S U E 1

I

f diners’ experiences in Sydney and Perth are any indication, folks in Canberra will soon be queuing up in Bunda Street when Australia’s third Jamie’s Italian opens in the Canberra Centre’s North Quarter.

“I’m thrilled that our Jamie’s Italian restaurants in Australia are going down a storm – we started out in beautiful Sydney and are still going strong, we’ve recently opened to a fantastic reception in Perth and Canberra is next on the list,” the bubbly Englishman says.

The Canberra restaurant will feature the Jamie’s Italian signatures such as the famous antipasti counter, and will produce its own fresh pasta each day.

The family-friendly restaurant will offer authentically Italian food, as well as plenty of quirky Jamie twists.

“As well as being perfect for families, friends and couples of all ages, Jamie’s Italian also makes a great place for business lunches and after-work drinks.”

Judging by the reviews, plenty of people in Sydney and Perth have become fans. “Wow, what can I say, what a wonderful place! Not only was the atmosphere amazing, the food was absolutely delicious. Very, very happy and was reasonably priced too. Would definitely go again!” wrote one happy Perth diner.

The menu is based on dishes people enjoy eating all over Italy, made with care but delivered without fuss. The antipasti boards get a big thumbs-up from satisfied customers, while dishes as diverse as the prawn linguine and the Jamie's Italian Burger have also drawn rave reviews. And almost everyone has recommended saving room for the lemon meringue pie.

Jamie’s Italian is a partnership between Jamie Oliver and his Italian mentor, chef Gennaro Contaldo. The first restaurant in the chain opened in Oxford, UK, in 2008. There are now 33 restaurants in the UK as well as ventures in Dubai, Dublin, Singapore, Istanbul and Russia.

PHOTOGRAPHY: DAVID LOFTUS

“I’ve been blown away by the support we’ve received, and I can’t tell you how excited I am to be opening in Australia’s capital – make sure you come and check us out for tasty, affordable, top class Italian food.” says Oliver.

Jamie’s Italian Canberra will use many local ingredients from the region’s finest producers. A recruitment drive earlier this year has resulted in a kitchen and front-of-house lineup that will fulfil the restaurant’s promise of delicious, affordable food and friendly, welcoming service.

“Typically, customers return time and time again,” says Karen Westfield, Head of Operations for Jamie’s Italian Australia. “As well as being perfect for families, friends and couples of all ages, Jamie’s Italian also makes a great place for business lunches and afterwork drinks.”

H A R V E S T. I S S U E 1

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PHOTOGRAPHY © MATT RUSSELL

FEATURE One passionate Italian

ONE

GREEDY

italian

G

ennaro Contaldo is officially a Greedy Italian.

The other one is Antonio Carluccio. As Two Greedy Italians the pair, now long-term residents of London, toured their homeland for the television series that appeared in Australia on SBS. The two are old friends and colleagues, and it was while working with Carluccio that Gennaro met Jamie Oliver.

Gennaro was the chef at Carluccio’s Neal Street restaurant in London when the young Oliver joined as a pastry chef. He became Jamie’s mentor and close friend. The friendship developed over the years and Gennaro Contaldo is now a business partner in the Jamie’s Italian restaurants.

While Jamie’s restaurant career started at the age of 13, Gennaro started younger. He was only 11 when he began to work in restaurants on his native Amalfi coast, south of Naples. He left Italy in 1969 for London, where he married and had three children. At first Gennaro sold Italian antiques, but the desire to cook was too strong. Soon he was working for leading London restaurants and eventually, in 1999, he opened his own – Passione – featuring Amalfitan cuisine.

Passione was named London’s ‘Best Italian Restaurant’ in 2005. In 2003, Gennaro’s first cookbook, also called Passione, won ‘Gourmand World Cookbook - Best Italian Cuisine Book’. He has since released several successful cookbooks, including the book from the Two Greedy Italians television series which he co-authored with Carluccio.

With Jamie’s Italian due to open soon in Canberra, we caught up with Gennaro Contaldo with a few questions.

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Harvest: How did you come to cooking?

Gennaro: I grew up in the tiny village of Minori on the beautiful Amalfi coast. I was never very good at school but I used to go hunting with my father and fishing with the local fishermen and I would gather vegetables and herbs with my mother. Because of this upbringing, food and cooking just became part of me!

Harvest: Who first influenced you to become a chef?

Gennaro: My father loved to cook and taught me a lot. He would make amazing meals for the whole family – 25 people – and I used to love the smells coming from the kitchen when he was cooking.

Because I wasn’t very interested in school my father took me to his friend’s restaurant when I was 11 years old and I worked there all through the day! I loved it though....it all went from there!

Harvest: What makes Italian cooking special?

Gennaro: The simplicity of the cuisine and all the beautiful flavours of the ingredients. Also, the seasonality of the produce there. Every year I would wait for the cherries to ripen - so stunning! Italian cuisine is very simple – what you see is what you get. It’s just food that makes you smile.

Harvest: What’s your favourite Italian dish?

Gennaro: That’s impossible to say. I could never name one dish. It depends on the seasons, on how I’m feeling.

Harvest: And your favourite Italian wine?

Gennaro: I’m not a big drinker but on special occasions I do like a glass of Chianti.

Harvest: How did you first meet Jamie?

Gennaro: He came to me as a young boy asking for a job! He was very, very hard working. He could be a bit cheeky like any boy his age, but he would work all the hours God gave.

Harvest: Does it favour any particular region in Italy?

Gennaro: The Amalfi coast! It’s my home and I love it.

I know I’m biased but I believe it’s the most beautiful place in all the world.

Harvest: Have you visited any of Jamie’s Italian Restaurants in any other countries like Singapore or Russia?

Gennaro: I’m so incredibly lucky that he came into my life, he’s like a son to me and he calls me his Italian father! We teach each other and learn from each other still. I’ll make a dish and he’ll taste it and tweak it or add something and I’ll think, damn! It’s even better now!

Gennaro: I’m going to visit our team in Russia next week which is very exciting. I wish I could travel around our restaurants all the time. I have just got into using ‘Facetime’ on my iPhone though, which means I can talk to my team and see them wherever I am. It’s amazing. The team can show me dishes and the restaurant, so even when I’m in the UK I feel I am there!

Harvest: How authentically Italian is the food at Jamie’s Italian?

Harvest: Finally, who is the greediest, you or Carluccio?

Gennaro: The base of every dish is very authentic.

We want to keep it very simple and let the beautiful flavours shine through. Sometimes we put our own little twist on a dish though.

Gennaro: Without doubt, Carluccio!

Harvest: How would you describe Jamie?

PENNE

arrabiata Serves 4

INGREDIENTS 3 to 4 fresh red chillies, finely chopped 6 cloves of garlic, peeled and finely chopped 2 x 400g cans quality chopped tomatoes 200ml organic vegetable stock 400g penne 1 bunch of fresh basil, leaves picked and torn 25g Parmesan cheese OPTIONAL: ¼ Scotch bonnet chilli, very finely chopped extra virgin olive oil METHOD Mix all the pangrattato ingredients and a lug of olive oil together in a bowl. Tip onto a baking tray, then spread out evenly and toast under the grill for 2 to 4 minutes, or until lightly golden, giving the tray a jiggle occasionally for even cooking. Leave aside.

Add a splash of olive oil to a large pan over a medium heat, then fry the chilli and garlic for 1 to 2 minutes, or until softened and smelling fantastic, then pour in the tomatoes and veg stock and bring up to a simmer.

Meanwhile, add the pasta to a pan of boiling salted water and cook according to the packet instructions.

When the pasta is al dente (still with a bit of bite), drain, reserving a cup of the cooking water.

FOR THE PANGRATTATO 50g sourdough or ciabatta breadcrumbs ½ a bunch of mixed fresh herbs, such as, sage, rosemary, thyme, leaves picked and chopped 1 clove of garlic, peeled and finely chopped, olive oil

Tip the pasta and most of the basil into the tomato sauce, then cook for a further minute or so, adding a splash of reserved cooking water to loosen, if needed.

Divide between your plates, then finish with a few shavings of Parmesan, the remaining basil leaves, a sprinkling of scotch bonnet chilli (if using), and some crunchy pangrattato. Finish with a drizzle of extra virgin olive oil, then serve straight away.

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SUPA PRODUCTS

Ready to cook. ready to roast

1

2 Supa Easy Pre-cut vegetable range.

Longobardi Nonna’s Natural Tomatoes

PRICE RANGE

PASTA SAUCE

670ml

4 -6

$ 49 $ 99

2 EACH

$ 49

EACH

light the BBQ e.

vourit a f y l i Fam

4

3 The Gourmet Sausage Company

FROM

7

$ 40

Bruemar pre packed pork range

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EACH

500G RANGE

5 -9

$ 49 $ 59

PER PACK

A VERY RETRO CHRISTMAS

A very RETRO CHRISTMAS E

verything old is new again. Young men are growing Grandad beards and chances are your daughter is eyeing your mother’s wardrobe in search of that vintage look.

Christmas is a classic holiday, with traditions that originated in the European winter. Over the years however, the Christmas spread has evolved as Aussie homemakers have adapted it to suit our seasons.

From quite early on, traditional puddings may have taken a back seat to trifle and Pavlova; and today, a roast is usually done in the barbecue rather than the oven, but there’s nothing like a bit of old-school on Christmas Day. Many Antipodean innovations have been around long enough to challenge those early traditions, and some have even fallen out of favour. This Christmas, bring back some of that retro feel. Make lunch stress free by partly preparing the day before.

If baking a turkey, ham and pork dish, use a barbecue to free up the oven. The combined flavours of the warm meats and vegetables, alongside a crisp salad, give a wonderful combination of flavours. Guests can linger at the table to savour the irresistible spread of classics that Nanna would be proud of.

"Guests can linger at the table to savour the irresistible spread of classics that Nanna would be proud of."

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Glazed Christmas Ham

A traditional Christmas centrepiece

Most hams are pre-cooked and ready to eat, but the ham can become a dazzling centrepiece if it is glazed and served warm from the oven.

It takes just 20 minutes to glaze a ham and less than 1 hour to warm through, basted with a liquid. The preparation can be done the day before.

Serves 6-8 INGREDIENTS 1 leg of ham 1 cup maple syrup 2 cups cider Zest of 1 orange Cloves METHOD 1. Pre-heat oven or barbecue to 160ÂşC. 2. Cut the rind from around the shank. With a small sharp knife, lift the rind from the layer of fat and remove. Use a small sharp knife to score the fat in a diamond pattern. Place the ham into a large roasting pan.

3. Decorate the ham with a clove in each triangle, or thin slices of orange or pineapple or slivered almonds.

4. In a mixing bowl, combine cider, maple syrup and orange zest.

5. Pour half the glaze mixture over the ham.

6. Bake for one hour, basting every 10 minutes with the remaining glaze mixture.

7. Decorate the shank with Christmas ribbon and fresh herbs. Make sure you have a sharp carving knife and a family member or guest ready to carve at the table.

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A VERY RETRO CHRISTMAS

Everybody loves crispy crackling

Roast loin of pork stuffed with apples, peaches and macadamia nuts There is nothing nicer than tender pork with crispy crackling. Prunes, pecans and apricots are also delicious. Try this accompanied by sweet potato with brown sugar, and throw potatoes in with the meat. If cooking larger loins of pork, allow 1 hour per kilo for roasting.

Serves 6-8 INGREDIENTS 1 lemon, zest finely grated 2 peaches, peeled, sliced 1 Granny Smith apple, peeled, coarsely grated 1 cup chopped macadamia nut Salt and pepper 1 x 1.2kg rolled pork loin roast 2 tbsp olive oil 2 tbsp plain flour 500ml chicken stock 1 tbsp soy sauce or red wine METHOD 1. Preheat oven to 220°C. 2. Combine apple, peach, nuts, zest, salt and pepper.

3. Remove string from pork and unroll loin.

Pat skin dry with absorbent paper. Lay pork skin side down.

4. In a mixing bowl, combine first four ingredients for stuffing mixture.

5. Press stuffing mixture evenly over flesh. Roll up to enclose filling. Secure with kitchen string.

Combine 2 tsp salt with 1 tablespoon of oil and rub evenly over skin.

6. Place pork on a rack in a roasting pan with one tablespoon of oil and water. Cook for 25 minutes to achieve a good crackling.

7. Reduce heat to 180°C (add any vegetables for roasting at this point) and cook for another 50 minutes until cooked through. Remove pork from pan and rest for 10 minutes.

8. Reduce pan juices on top of stove to ¼ cup.

Add flour and cook, stirring for 1 minute. Add chicken stock and soy sauce. Whisk constantly over high heat until gravy boils and thickens.

Simmer on low until serving.

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H A R V E S T. I S S U E 1

Rolled turkey breast stuffed with prune and pistachio Roast turkey is a no-brainer for a traditional Christmas spread, but for variation, you could try this simple rolled breast idea. It’s easy and tasty, and the pistachio and prunes are a perfect complement for turkey meat.

Serves 6-8

INGREDIENTS

METHOD

1.4kg boneless turkey breast 500g minced pork 100g pistachio 100g pitted prunes 3 tbsp Marsala 1 tsp all spice

1. Mix all stuffing ingredients.

2. Place the turkey breast on a chopping board. Using a sharp knife cut from the centre of the breast horizontally towards the left then the right so that the breast is flattened and 1cm thick.

3. Season and place the stuffing over the centre part of the breast, roll tightly and secure with kitchen string.

4. Rub the skin with butter, drizzle olive oil, and season with salt and pepper.

5. Roast until just cooked, then cover with foil and rest before carving.

Prunes & pistachios are a perfect match

H A R V E S T. I S S U E 1

25

A VERY RETRO CHRISTMAS

Festive fruit and nut salad with lemon dressing

Serves 6-8 A festive salad comes alive with the beautiful jewels—pomegranate seeds. Caramelised nuts add to the Christmas spirit.

INGREDIENTS 6 sliced fresh peaches or nectarines 250g mixed salad leaves 1 packet frozen broad beans – peeled 200g goat’s feta – thinly sliced 200g caramelised pecans or walnuts 200g caster sugar 2 cloves garlic ⅓ cup honey 1 cup lemon juice

A medley of colour and texture

METHOD 1. In a flat frying pan stir the sugar and nuts. As the sugar melts stir rapidly to coat all the nuts.

Have backing paper ready to tip the hot nuts onto. Cool and keep in an air tight container.

2. Dressing. Combine 2 finely chopped cloves of garlic, ½ teaspoon salt, ⅓ cup honey, 1 cup of freshly squeezed lemon juice.

3. Combine well then add 2 cups good olive oil.

Shake well then taste and make adjustments.

Refrigerate until required.

4. On a flat salad dish, assemble the lettuce, then feta, then peaches, broadbeans, nuts and pomegranate seeds. Shake and add dressing at the last minute.

Prosecco summer punch Serves 12 Christmas is the perfect time to dust off the heirloom punch bowl, and punch is a great way to serve a group of party guests with little effort. It is the ideal party drink, and a big batch can save you from playing bartender all day.

INGREDIENTS 4 oranges sliced thinly 1 lemon sliced thinly 1 punnet strawberries, left whole 750ml bottle Campari or Aperol 1 litre sparkling mineral water 3 bottles Prosecco Mint for garnish

Dust off the heirloom punchbowl

METHOD 1. Slice fruit, place in punch bowl with Campari and ice.

2. Add mineral water and Prosecco and a few mint leaves.

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H A R V E S T. I S S U E 1

Brown sugar pavlova Serves 12 Meringues and Pavlovas are always regarded as special, and simply irresistible at the end of a long lunch on a summer’s day. The fresher the fruit, the bigger the treat.

INGREDIENTS ½ cup brown sugar 1 tbsp cornflour 1½ cups caster sugar 6 egg whites 1½ tsp vanilla extract 2 tsp white vinegar 500g mixed berries of your choice 300ml thickened cream 200ml sour cream Sifted icing sugar for dusting METHOD 1. Preheat the oven to 120°C. Line three 20cm pre greased cake pans and dust with a little icing sugar. Shake off excess.

2. Run the brown sugar, 1 cup caster sugar and cornflour in a food processor until they are mixed and free of lumps.

3. Whisk the egg whites and a pinch of salt until soft peaks form. Continue to whisk slowly adding the sugar mixture until stiff and glossy.

Fold vanilla and vinegar through, and then divide mixture among the pans. Place in the oven and bake for 1 hour. Let cool in the oven with the door ajar.

4. Place the remaining ½ cup caster sugar in a pan with ½ cup of water. Stir over low heat until the sugar dissolves, then simmer for 3 minutes until thickened slightly. Let the broth cool and add the berries. Transfer half the mixture to a blender and puree until smooth. Combine with the remaining berry mixture and chill.

5. Beat the thickened cream and sour cream together until they thicken

A much loved Aussie classic

6. Remove the cooled meringues by running a knife around the rim of each cake pan, then peel away the baking paper.

7. To assemble, place 1 meringue on a cake stand and spread with one third of the cream mixture. Scatter with one third of the berries.

Repeat with the remaining meringues, cream and berries, and drizzle with any remaining syrup.

Ice cream

Christmas puddings

A frozen treat for Christmas

Serves 6-8 How easy is this? And much loved by children.

Variations are many. Try crumbling a quality Christmas pudding, and use in the same method below. This sweet treat is limited only by your imagination.

INGREDIENTS 1 cup slivered almonds, roasted ½ cup chopped roasted pistachios, 1 cup dried cranberries 2 tbsp Grand Marnier ½ teaspoon cinnamon 2L of quality vanilla ice cream METHOD 1. Combine all ingredients – other than ice cream. Soak for 6 hours or overnight.

2. Spoon ice cream into large mixing bowl and allow to soften for 10 minutes.

3. Gently fold the mixture through the ice cream.

4. Spoon the ice cream mixture into individual moulds or a large single mould.

5. Freeze for 3 hours until firm.

6. To serve, loosen the ice cream with a hot towel wrapped around the mould. Invert the ice cream onto serving tray and place in the freezer for 15 minutes.

7. Garnish with almonds or fresh cherries.

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27

THE LAKE ESCAPE

The

lake escape Plan the perfect picnic spread with simple and refreshing dishes that are sure to please.

Photographs: by ADEL FERREIRA Š Great Stock! / StockFood Australia

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H A R V E S T. I S S U E 1

Grilled mushroom, cabanossi and gruyère salad Serves 4

A filling salad that is quick and easy to prepare

INGREDIENTS

METHOD

2 tbsp olive oil 400g small brown mushrooms 1 garlic clove, finely chopped A few sprigs of fresh thyme 3 cabanossi sticks or thin salami sticks, thinly sliced 50g gruyère shavings 3 tbsp caperberries A handful of rocket leaves Salt and freshly ground black pepper, to taste

1. Heat the oil in a pan over medium heat. Add the mushrooms, garlic and thyme and sauté for a few minutes until tender. Allow to cool completely and then combine with the rest of the ingredients. Drizzle over some fruity olive oil just before serving.

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29

THE LAKE ESCAPE

Flatbreads topped with roasted tomatoes, chicken and pickled red onions Makes 8 individual flatbreads.

INGREDIENTS Flatbread 300ml tepid water 15g instant yeast 1 tbsp sugar 500g white bread flour 1 tsp salt 2 tbsp olive oil Topping 2 red onions, thinly sliced into rounds

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H A R V E S T. I S S U E 1

1 cup white wine vinegar 400g vine tomatoes 1 garlic clove, finely chopped 1 tbsp olive oil Maldon salt and freshly ground black pepper, to taste 1 cup cream cheese 4 grilled chicken breasts, thinly sliced Âź cup pine nuts, toasted Handful of fresh basil

Nothing beats ith homemade bread w a delicious topping.

METHOD 1. For the flatbread, place all of the ingredients, except for the oil, into a mixer with a dough hook. Knead for about 10 minutes on a low speed or alternatively do it by hand. Place in a lightly oiled bowl in a warm place to rise until it has doubled in size, about 30 – 45 minutes. Preheat the oven to 180˚C.

2. Knock down the dough and divide into 8 even pieces. Roll out with a rolling pin to form 8 flatbreads and place onto a lined baking tray. Use your knuckles to make indents all over the flatbreads. Brush each with a bit of olive oil and add Maldon salt and black pepper on top.

4. For the topping, combine the onions and vinegar in a bowl and allow to stand for 30 minutes. Heat the oven grill. Combine the tomatoes, garlic and oil and place onto a baking tray. Grill for a few minutes until the tomatoes are tender and blistered. Season.

3. Bake until crisp and golden, about 20– 25 minutes. Transfer to a cooling rack and store in an airtight container once cooled.

5. To assemble, spread cream cheese onto the flatbreads and then top with the chicken, onions, tomatoes, pine nuts and basil.

Ready in 20 GRILLED MUSHROOM, CABANOSSI AND GRUYÈRE SALAD (Recipe p 29)

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31

THE LAKE ESCAPE

CHEDDAR AND CHIVE SHORTBREAD WITH CREAMED FETA AND BULLHORN CHILLIES.

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H A R V E S T. I S S U E 1

Cheddar and chive shortbread with creamed feta and bullhorn chillies Serves 4 – 6 INGREDIENTS Shortbread 180g unsalted butter, softened 200g cake flour, sifted salt and cayenne pepper, to taste 4 large egg yolks 2 cups cheddar cheese, grated 2 tbsp chives, finely chopped Creamed Feta 200g feta 6 bullhorn chillies, finely chopped 1 tbsp sweet chilli sauce salt and freshly ground black pepper, to taste 1 tbsp fresh flat leaf parsley, finely chopped.

Optional watercress, to serve METHOD 1. For the shortbread, preheat the oven to 180°C.

2. Beat the butter, flour, salt and pepper together with a wooden spoon. Add the egg yolks and mix until it just comes together to form a soft dough. Mix in the cheese and chives.

5. For the creamed feta, place the feta in a food processor and blend until crumbly. Add the bullhorn chillies and chilli sauce and blend until smooth. Season and stir in the parsley.

3. Lightly grease a loose-bottom cake tin or ovenproof dish. Spread the mixture onto the base of the dish to form a disc about 2cm thick. Bake until golden brown and slightly crisp, about 20 – 25 minutes.

6. Serve the shortbread topped with watercress and creamed feta on the side.

4. Cut into portions or wedges while it is still warm as it will harden once cooled.

Allow to cool for 5 minutes in the baking tray then transfer to a cooling rack. Store it in an airtight container.

COOK’S TIP As the shortbread bakes, some of the butter may bubble to the top. Simply dab it with paper towel when you remove it from the oven to remove the butter on the surface.

H A R V E S T. I S S U E 1

33

THE LAKE ESCAPE

Layered lemon cake jars Serves 6 The cheat’s way to portion off desserts and make them travel friendly.

INGREDIENTS Cream Cheese Icing 125g butter, softened 1 cup icing sugar, sifted 500g plain cream cheese 2 tsp fresh lemon juice Lemon Syrup 1 cup water 1 cup sugar Juice and zest of 1 lemon 2 x 300g ready-made Madeira loaf cakes, cut into 1,5cm thick rounds which fit in the desired jars 1 cup lemon curd

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H A R V E S T. I S S U E 1

METHOD 1. For the icing, cream the butter and sugar together and then lightly whisk in the cream cheese, ensuring you do not overmix as the mixture can easily split. Mix in the lemon juice.

2. For the lemon syrup, heat the water, sugar, lemon juice and zest together until the sugar has dissolved. Remove from heat and allow to cool.

3. To assemble, place a round of Madeira cake in the bottom of each jar and add a drizzle of the prepared lemon syrup. Pipe a layer of the cream cheese icing on top.

Add 2 tsp lemon curd and then repeat the entire process, ending with the cream cheese icing layer (there is no need for a second lemon curd layer as it may become too tart).

4. Garnish with lemon zest and fresh mint and cover with the lids. Serve cold or at room temperature.

SUPPLIER PROFILE

Watermelon and cranberry cooler Serves 6 Perfect made in a large batch and served with loads of ice and fresh mint.

INGREDIENTS 800g watermelon, roughly chopped 500ml cranberry juice Juice of 1 small lemon 25ml vodka, optional Crushed ice, to serve Fresh mint sprigs, to serve METHOD 1. Place all the ingredients into a blender and process until liquidised. Add more cranberry juice as desired to thin it out or to sweeten further. The mixture can be strained if you prefer.

2. Serve with plenty of ice and mint.

SUPPLIER PROFILE

A South Australian Story

y berr ysen Bo Rum

In the ‘30s, the Laura Ice and Produce Company was involved primarily with the manufacture of cream, ice cream and butter. Port Pirie emerged as part of the operation in 1938 for the supply of fresh milk to the wider market, and in 1948, Golden North Dairies Ltd was formed to cater for the increasing trade.

e

By 1923, the Bowker family expanded their operation by founding the Laura Ice Company, primarily to serve the growing demand for ice cream in Broken Hill and in Laura. In those days, freezing was done by packing the ice cream tub with ice and adding salt to give in effect, a brine solution. By 1930, electricity became available from local plants, and refrigeration replaced the old methods.

lat

n 1880, William Bowker left his hometown of Laura in South Australia, attracted by the lure of the opal mines being opened up in Broken Hill. What he found when he got there was a town in short supply of dairy; and subsequently went into business, supplying the people of Broken Hill with scalded cream from the family property.

oco

I

Ch

South Australians take their dairy very seriously. So seriously in fact, that their state is the only place in the world where a locally produced flavoured milk outsells Coca Cola. Another locally produced dairy product that is much loved by the good people of South Australia is Golden North ice cream, still made in the pretty town of Laura, just as it has been for almost a century.

The Bowker family sold the Golden North business in 1983 to the South Australian Southern Farmers Group (Farmers Union), which launched Golden North Ice Cream into the market. In 1991, Southern Farmers and Golden North became a part of National Foods. Milk production had moved to Port Pirie and the Laura site concentrated solely on the production of Ice cream.

In late 2001, a group of South Australian business people purchased the Golden North business from National Foods.

Today, Golden North is considered a South Australian icon. The factory underwent a 1.6 million dollar upgrade a decade ago, which has seen annual production lift to approximately 15 million litres per year, a long way from the humble beginnings back in 1923. Golden North has been long recognised for its quality products and has dominated the major awards for ice cream in the state, such as The Royal Show Awards and The Dairy Industry Awards. The factory remains in Laura to this day, producing ice cream for local and National customers.

sin

Rai

Choc Cook

ie

founded in 1930

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H A R V E S T. I S S U E 1

FEATURE

A DAY

AT THE

Markets WE ASKED SUPABARN TO SHOW US HOW FRESH PRODUCE ENDS UP ON THEIR SHELVES. HERE’S WHAT HAPPENED.

H A R V E S T. I S S U E 1

37

FEATURE

At 2am on a Wednesday, Parramatta

Road feels like a freeway. The traffic that turns this thoroughfare into a ribbon of snail-paced commuters is totally non-existent, and the drive to Homebush from the city is a breeze. Even a city the size of Sydney has to sleep, and save for a few late night stragglers and the odd cab, we have the road to ourselves. We are on our way to meet Supabarn’s produce buyers Joe Daminato and Tony Tasca, who have kindly allowed us to follow them around on what for them is a normal day’s work, and for the rest of us feels like the most absurd of times to be up and earning a living. Considering we have asked Supabarn and Sydney Produce Markets to give us access, it seems rude to tell them this is just plain nuts, and that we’ve changed our minds because we really need a few more hours sleep.

We all hope there’s coffee there. We will need plenty of it. As we drive through the gates of our destination, we immediately feel as if we’ve entered another time zone. In total contrast to the world outside, the markets are buzzing with activity. There are literally hundreds of forklifts zipping in every direction like giant mechanised ants; some unloading produce from the trucks that have turned up fully laden, others delivering pallets to the warehouses of buyers, and some moving at pace without a load, their tattooed drivers expertly steering them in reverse through the mayhem. We find coffee and immediately feel better. The coffee guy is in amazingly good cheer as are the majority of his customers. The banter—though peppered with expletives—is easy, and there is an air of jovial camaraderie from all. We move on to our meeting point with our buyers.

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H A R V E S T. I S S U E 1

"...these guys are looking for what an item should look like at its premium, and that’s the beauty of it. Finding the best on any given day is an art, and not everyone can do it."

At 3am, we meet Joe and Tony at

the Harris Farm Bananas stall. Both are goodnatured, burly working men. Quick with a joke, they have a disarming quality, and we instantly build an easy rapport. They are discussing a shipment of bananas that they had pre-ordered with owner Dave Vella. It is due to be delivered later this morning to their holding warehouse.

Joe’s mobile rings. After a brief discussion with a supplier, he hangs up. It rings again. He tells us we’ll get used to it. At the Exotic Fruit stall, the guys are shopping for berries. Owner Joe Costa is on hand to assist. Joe’s father is sorting through a shipment of avocados. He’s a veteran of the markets. He has been doing the same job for over 45 years, and he’s still going. “I got an award when I hit 30 years,” he tells us. “I started my business with 40 chokoes and six passionfruit,” he continues. “I kept going and built that up.

After a few years I bought the stall next door, and then this one.”

At 4am, Joe and Tony are shopping for

mangoes. This year, a heatwave has caused a lot of damage to the crop and there is a shortage. The price is steep. Premium mangoes are selling for almost six dollars each. They are tipped off about a shipment of mangoes with the same eating quality, but with slight blemishes to the skin. “You don’t eat the skin,” says Joe, as he works a deal to get these mangoes to his customers at under three dollars each. From there they head to Perfection Fresh. Owner Vince Simonetta has a lot to say about how his client does business. “The buyers come to the floor every morning,” he says. “It’s not always about a spec for them, because these guys are looking for what an item should look like at its premium, and that’s the beauty of it. Finding the best on any given day is an art, and not everyone can do it.”

At 5am, Joe’s mobile rings for maybe the

fiftieth time. He assures us that he will receive over a hundred calls before his buying is done this morning.

This time it’s a call from the warehouse, and he is on the move immediately. He stops at one of the stalls we had been to earlier, lifts a box of gala apples and opens it. The apples look perfect, red and shiny. “This morning we bought these apples,” he tells us. “The quality controller just called, and the actual apples we received look nothing like these–they are bruised and yellow. That’s why we have him there. We don’t always receive what we bought.” We are off again, this time to the Supabarn holding warehouse. They are checking the bananas from earlier that morning.

“What they showed us is what we got – 99 percent of the time, we get what we ordered, but we have to be on our toes. Sometimes they try to slip some lower quality stuff in, but we’re a bit smarter than them”

At 6am, the sky begins to lighten as dawn

approaches. Most of the action is at the holding warehouse as pallets begin to be loaded on to trucks, ready for delivery to Supabarn stores. Joe still has some buying to do, and we follow him to the stalls of Hydro Produce, suppliers of Supabarn’s herbs and greens. We meet Tony D'Orria and are given a quick rundown of the delivery process. He is holding a bunch of parsley that was picked under floodlights just four hours earlier. “This bunch of parsley was picked from our farms this morning and got in here an hour ago. It will be in a Supabarn store today,” he tells us with real enthusiasm. “We love dealing with Supabarn because we share an ethos. They really focus on quality, and we really focus on quality.”

At 7am, the trucks start rolling out. One is

headed for Canberra and another to the Five Dock store. We follow the one to Five Dock. Parramatta Road has transformed into something more familiar now as Sydney-siders begin their daily commute to the city, and the going is much slower. Over half an hour later we are at Five Dock. The truck reverses down the narrow service lane and comes to a halt at the loading dock. Before too long, the pallets are all unloaded and the driver sets off again. A few minutes later, a young shop assistant walks into the loading area and begins to unpack the pallets. He is looking for something.

Perhaps it’s the parsley that was picked at 2am, and was in Tony D'Orria’s hand at 6am, and now at almost 8am, perhaps its that same bunch that is being placed into the shelves, ready for the day’s customers.

SupaBarn

http://www.supabarn.com.au/home

Watch the video on our website www.supabarn.com.au

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H A R V E S T. I S S U E 1

39

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H A R V E S T. I S S U E 1

41

FROM SCRATCH

Make your own shortcrust pastry Many of us fear making pastry but it is so much nicer than the bought varieties.

Working at the bench, with such simple ingredients – flour, water, eggs – is a little like working with clay. Edging, scoring and applying decorations have similar elements to hand sewing.

Shortcrust

Pastry

Makes two 20cm tart tins

Pre heat the oven to 190ºC.

INGREDIENTS 300g butter, cut into small cubes and softened slightly 4 cups plain flour 1 tsp of salt 3 tsp of vinegar 2∕ cup water 3

Line the pastry shell with baking paper or aluminium foil. Fill with ceramic baking beads or uncooked rice. Bake for 10 minutes, then remove the paper and the beads and bake for another eight minutes until light golden colour.

METHOD

The tart shell is now ready for filling.

1.

Place the flour in a wide bowl, add salt and make a hole in the centre. Add butter cubes and rub between your fingertips into the flour until it has an overall crumbly texture.

2.

Add the vinegar and water and mix with a fork in circular movements, gathering the dry from the outer part of the bowl. Bring the dough together, remove from the bowl and use the palm of the hand to knead the dough just a few times. Do not over work it. Wrap in plastic and refrigerate for 30 minutes or more.

3. Remove the dough 20 minutes before rolling out. When rolling, use a little flour on the bench and rolling pin. Roll dough from the centre away from you, being careful to not overstretch it as it will shrink. Roll into a round disk larger than the pie tin.

4.

Grease the tin with olive oil spray, and gently place the dough over the tin.

5. Ease the dough into the base, pressing into the

corners. Trim the uneven excess with scissors, until there is approximately 1cm over the rim. Fold and pinch to make a serrated edge.

6. Refrigerate for 20 minutes.

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Blind BAKING

H A R V E S T. I S S U E 1

It ’s not as hard as you think!

IT IS BEST MADE IN COOLER WEATHER, SO IF YOU ARE MAKING IT IN SUMMER, HAVE ALL THE INGREDIENTS CHILLED, INCLUDING THE FLOUR

61. USEFUL TIPS

The dough freezes well, so make up few batches and freeze, or roll out and line the tin, cover and freeze, ready to pop into the oven. Can be frozen for up to two months.

2.

There are several steps in the process so it can’t be rushed – make dough, rest in fridge, roll, rest in fridge, blind bake with beads, bake without beads, make mixture, bake approximately 40 min. Do other things in between the ‘resting’ and have the dough made the day before.

3.

Blind bake on the day you want to use it so the base is crispy.

4.

Keep a little left over dough to patch up any holes or shrinking sides – the more water in the dough the more it can shrink.

5. For a crisper dough use metal tart tins not ceramic.

6. It is best made in cooler weather, so if you are

making it in summer, have all the ingredients chilled, including the flour.

H A R V E S T. I S S U E 1

43

FEATURE

Summer of STONE FRUIT Rich red cherries, blushing peaches and nectarines, purple plums and golden apricots – just looking at summer stone fruits makes your mouth water. And there are so many ways to enjoy their luscious flavours, as a snack, a dessert, in cooking or even in the famous Bellini peach cocktail.

H A R V E S T. I S S U E 1

45

FEATURE

D

espite their diverse flavours, most of our common stone fruits come from the same botanical family as the roses. They all share the Latin name Prunus, although they have different geographical backgrounds. Peaches are native to northern China, while apricots and cherries are thought to have originated in the Middle East. Plums may have been among the first fruits domesticated by human beings, with remains being found in ancient settlements in Eastern Europe and in Asia.

WHEN YOU’RE CHOOSING STONE FRUITS, USE YOUR NOSE. A FRAGRANT AROMA IS THE BEST INDICATION OF FLAVOUR. These stone fruits need a cool climate to grow, with a certain number of hours each year where the temperature drops below 7°C. For some varieties of peach, this can be as few as 50 hours, while some kinds of European plums need 1200 chilly hours to flourish and produce fruit. What’s more, frosts at the wrong time in spring can damage the blossoms and young fruit. It’s an anxious time for growers, nursing their crops towards harvest.

One stone fruit that’s completely different from these is the mango. The national fruit of India, the mango relishes hot conditions and is quite unrelated to the rose family. However, like the other stone fruits, mangoes are both delicious and nutritious. That yellow flesh is a sign that they’re rich in carotenes, which your body can turn into Vitamin A. Apricots, yellow nectarines and yellow peaches will also give you healthy amounts of carotene. Cherries and mangoes are a particularly good source of Vitamin C, while all stone fruits supply essential fibre.

When you’re choosing stone fruits, use your nose. A fragrant aroma is the best indication of flavour. Choose fruit that’s firm and ripe and reject any with a tell-tale green colour around the stem – a sign that it’s been picked too early. Slightly under-ripe fruit will ripen if you store them at room temperature, away from direct sunlight. Then pop them in the fridge and use them within two to three days.

Our delicious recipes will give you some ideas on how to use your favourite stone fruits. Find them in store at Supabarn now, and make the most of summer.

BLOOD PLUM

INGREDIENTS

crumble

250ml water ¼ Cup Marsala (Italian Sherry) 1 tsp vanilla essence ½ tsp ground cinnamon ⅔ cup, lightly packed brown sugar 1kg blood plums quartered, stones removed ½ cup plain flour 1 tsp mixed spice 75g butter, cubed 1 cup natural muesli METHOD Preheat oven to 180°C. Combine the water, Marsala, vanilla essence, cinnamon and half the brown sugar in a medium heavy-based saucepan and stir over medium heat until the sugar dissolves. Bring to the boil and simmer, uncovered, for 6-8 minutes or until mixture is slightly syrupy. Add the plums and simmer for 3-4 minutes or until the plums are just tender. Cool and drain the plums and place them in the base of a 20cm pie plate.

Classic comfort food 46

H A R V E S T. I S S U E 1

Sift together flour and mixed spice into a medium mixing bowl. Use your fingers to rub in butter until mixture resembles coarse breadcrumbs. Add muesli, almonds and remaining brown sugar and use your fingers to mix to a coarse crumbly mixture. Sprinkle evenly over plums.

Bake in preheated oven for 30-40 minutes or until golden. Serve warm with vanilla ice cream.

PRESERVED

plums

INGREDIENTS 1kg plums 200g sugar 200ml white wine, dry or medium sweet, to taste 1 vanilla pod, split 1 lemon, juice 2 tbsp lavender syrup

METHOD 1. Prick each plum all over a few times with a fork.

2. Bring the sugar, wine and 200ml water to the boil in a pan and boil rapidly for around 5 minutes.

3. Add the vanilla pod, lemon juice, lavender syrup and plums. Bring to the boil, remove the plums with a slotted spoon and transfer to the prepared jars.

4. Bring the liquor to the boil again and pour over the plums so that they are completely covered.

Seal immediately and leave to cool.

TIPS: Ideally, leave for at least 1 week before serving.

Simple and delectable

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FEATURE

Caramelised Peaches WITH MASCARPONE INGREDIENTS 6 ripe peaches ¼ cup Marsala or sherry ½ cup brown sugar 250g mascarpone Nuts, mint for garnish METHOD With a sharp knife cut around the seed.

Twist the 2 halves, until one half is separate from the seed. Pull the seed from the flesh with a sharp knife.

Heat sugar and Marsala in the pan.

Place peaches face down and cook for just 2 minutes then remove. Spoon mascarpone into the seed cavity. Garnish and serve at room temperature.

Great dessert for summer time!

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This is a simple jam to make and can be made with almost any stone fruit.

APRICOT JAM

with almonds INGREDIENTS 1kg apricots Grated rind and juice from 2 lemons 4 cups caster sugar 1 vanilla bean or pure vanilla essence 1 cup water 1 cup blanched almonds METHOD Preheat oven to 150°C. Halve apricots and remove stones. Peel the rind from the lemon. Halve and juice the lemon, reserving the seeds.

Wrap lemon rind and seeds in a piece of muslin and tie with unwaxed white kitchen string to enclose. Place the sugar in a deep-sided baking tray or baking dish. Bake, stirring occasionally, for 5-10 minutes or until sugar is warm. Meanwhile, place the muslin pouch, apricot, water and 2 tablespoons of lemon juice in a large saucepan over medium heat. Bring to the boil. Simmer, stirring, for 10 minutes or until the mixture is thick and soft. Reduce heat to low. Add the warm sugar and cook, stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5 minutes or until sugar dissolves.

Increase heat to medium. Bring to the boil. Simmer rapidly, stirring and using a slotted spoon to remove any scum from the surface, for 20-25 minutes or until the jam reaches setting point (take care the jam doesn’t catch on the base of the pan). Discard the muslin pouch. Ladle hot jam through a funnel into clean, dry jars and seal. Add the almonds. Invert for 2 minutes. Turn the jars upright. Set aside to cool. Label, date and store in a cool, dark place away from direct sunlight until ready to use.

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FEATURE

Break out THE BUBBLES & celebrate Fizz. Bubbles. Champers.

New Year’s Eve wouldn’t be the same without it. More than half the world’s champagne is consumed in the last four months of the year that lead up to Christmas and New Year’s Eve. But how did champagne (or its Australian sparkling equivalents, many of which are fine drops indeed) become the drink of choice for special celebrations? There’s a long-standing royal connection.

For centuries, kings of France were crowned in the city of Reims, in the heart of the Champagne region. The local wine was part of the coronation festivities, beginning the association with celebration and occasion. Through the 1800s, the new industrial barons and financiers were keen to establish their status by serving this ‘wine of kings’ on every special occasion.

Just as we do today.

FEATURE This New Year’s Eve will be no different, and because we aren’t all kings or industrial barons, we’ve put together a list of labels to suit every budget.

So, whether you choose a local sparkling wine or the genuine French article, spare a toast for those long-dead kings who established champagne’s reputation as a worldwide cultural treasure. Salut!

UNDER

$15

BUDGET conscious

FLINDERS BAY SPARKLING

ANDREW GARRETT NV SPARKLING SHIRAZ

APPEARANCE: Green straw with a pale pink hue.

APPEARANCE: Deep crimson red with a fine persistent bead.

PALATE: Notes of citrus, red apples and a hint of confection resulting in an overall impression of freshness. Lemon, shortbread and aged wine complexity linger harmoniously.

PALATE: Rich fruit characters and aromas of spice, pepper, cherry and plum. Full flavoured and complex with soft tannins and plenty of sweet berry fruit characters.

UNDER

$30

MID range

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BLUE PYRENEES MIDNIGHT CUVEE

CHANDON BRUT NV

APPEARANCE: Brilliant green straw with a fine bead of gentle bubbles.

APPEARANCE: Straw yellow in colour with flashes of green and a fine persistent bead.

PALATE: Yeast autolysis character of freshly baked bread complemented by citrus fruits and hazelnuts. A subtle lemon meringue confectionery note also appears before a fine acid backbone. A refreshing effervescence cleanses the dry finish.

PALATE: Citrus blossom, subtle pear and white nectarine combine with savoury characters of roasted nuts and delicate spices. Primary fruit characters followed by nougat and nectarines extending to a lingering and crisp brut finish.

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UNDER

$70

THE top shelf

MUMM CORDON ROUGE NV CHAMPAGNE

CROSER VINTAGE

APPEARANCE: Very light gold in colour, with small consistent bubbles.

APPEARANCE: Light golden in colour with persistent and fine bead.

PALATE: Clean and subtle on the nose. Rich fleshy fruits in the mouth with toasted nuts and subtle yeasty overtones. Fresh, elegant and balanced with a long, creamy finish.

PALATE: Hints of raspberry and strawberry from the Pinot Noir. Lovely ripe apple Chardonnay, subtle biscuit aromas and creaminess on the palate; highlighted by wonderful bracing crisp acidity.

Easy entertaining ON NEW YEAR’S EVE RETRO FUN WITH FONDUE

KEEP IT SIMPLE WITH ANTIPASTI

As far as preparation goes, there isn’t much to a good fondue. Of course it helps to have the necessary tools, like a good heavy, thick bottomed fondue pot. As far as dipables go, be mindful that all that bread and cheese may get a little stodgy, so include some fresh, roasted or steamed vegetables such as carrots, celery, parsnips or asparagus.

After all the Christmas cooking, it’s nice to relax over the New Year and catch up with friends, so deli goods and lots of interesting breads, cheeses and crackers are ideal.

You will need minced garlic, half a kilo of grated gruyère and half a kilo of grated swiss cheese, a little cornflour, about half a cup of dry white wine and some freshly grated nutmeg.

Toss the cheese with the cornflour. Rub the interior of a medium saucepan with the garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg. Stir over low heat until smooth and cheese is melted and bubbling.

Transfer the cheese mixture to a fondue pot and you are ready for dipping.

Continue to stir frequently.

An antipasto platter is perfect for this type of late evening catering, and the only cooking for this party should be roasting some vegetables or boiling some eggs if you wish to include them. Everything else can be store bought and arranged on platters at the last minute. Colours and textures create a visual feast.

A selection of premium cheeses and some dried fruit can be an alternative. To start the year with good health in mind, make a fruit and nut platter as well.

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SUPPLIER PROFILE

That’s entertainment W

hether it’s a Christmas party, a summer barbecue or just a few friends dropping in, chances are you’ll be doing some entertaining over the summer months. And chances are you’ll be having a drink or two. Sounds like it’s time to stock up on the easiest of nibbles – nuts.

In the fresh produce section at Supabarn there’s a great range of nuts to choose from, all supplied by JC's Quality Foods. Since 1994, this family-run company has been supplying independent supermarkets with fresh nuts, dried fruit and confectionery.

Louis and Joseph Cannatelli, of JC’s, know the business backwards. They started out working seven days a week in their own fruit and vegetable store, a great way to learn about customer service and customer preferences.

JC's patriarch Frank Can

natelli in the family sto

re.

Joseph, now Managing Director at JC’s, spotted an opportunity in the market. “I found a packaged fruit product for kids that sold better than my fresh product, so I started to distribute it to other small retailers in the area,” he says. “Now we’re national and have over 100 full time staff.”

The range expanded. “I guessed that nuts were going to be the next big thing in supermarkets,” Joseph says. “So I started to develop a range of fresh nuts and dried fruits.

Thankfully, I was right.”

JC's buy as much product as possible from Australia, but also import quality goods from the USA, Asia and Europe.

“We like to say we do everything but grow the product,” says Louis, now General Manager of Sales. “We cook, flavour, salt, freshly roast and pack, all in-house. It gives us full control of quality and freshness and ability to supply just what our customers are looking for.”

s today.

's Quality Food

The team at JC

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Almond Crusted Chicken Schnitzel INGREDIENTS 1 chicken thigh fillet per person 250g slivered almonds 1 bunch flat leaf parsley, leaves only 2 slices of stale bread, crusts removed 1 garlic clove, peeled 50g parmesan cheese 1 egg per fillet 100g plain flour Oil for shallow frying Salt and pepper METHOD Place chicken fillet between 2 sheets of baking paper and, using a meat mallet, hammer fillets out to approximately 5mm thickness.

Place bread, almonds, garlic, parsley and cheese in a food processor and pulse until a rough crumb is formed.

Using 3 wide shallow bowls, place seasoned flour in one, lightly beaten eggs in another and the almond crumb in the last.

Dredge fillets in seasoned flour, then in the egg wash and finally in the almond crumb, pressing the crumb into the surface until well covered. Place crumbed fillets on paper towel lined plates and refrigerate for at least 15 minutes to set the coating.

Waldorf Salad INGREDIENTS 1 cup walnuts 1 cup sultanas 1 cup celery, finely sliced 1 cup red grapes, cut in half 1 red apple, peeled and diced 1 cup shredded iceberg lettuce 3 tbsp mayonnaise ½ lemon, juiced Salt and pepper METHOD In a small bowl, combine mayonnaise with lemon juice, a pinch of salt and a generous grind of pepper.

Stir until well combined, taste and adjust seasoning.

In a large bowl combine all other ingredients, add the mayonnaise dressing and mix well.

Serve as a starter in a salad bowl or individual lettuce cups.

Heat oil in a heavy based frying pan to a depth of 1 cm. Using a small crust of bread, test oil (it should make the bread golden after 30 seconds). Fry fillets individually in the hot oil until golden on both sides.

Serve with lemon cheeks, potato wedges and a crisp iceberg salad.

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Sonoma began from a handful of sourdough ‘starter’ an abandoned wood red oven, and a whole lot of energy.

Sonoma Baking Company Head Ofce 32–44 Birmingham St, Alexandria NSW 2015 02 9690 2060 / 02 8362 1800 www.sonoma.com.au

FEATURE

AUSSIE DAY

LAMB

FROM AROUND THE GLOBE Most people will tell you Australia Day is all about lamb. All over the land, people are sparking up the barbie and doing their patriotic duty lest they be accused of being un-Australian. But of course, Australia is a multicultural country, so here are three easy lamb recipes from far and wide that celebrate our unique diversity and enhance our Aussie tradition.

Classic Greek lamb roast

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FEATURE

Middle

EASTERN Lamb INGREDIENTS 500g lamb mince 2 tbsp olive oil 1 onion finely chopped 1 tsp ground coriander 1 tsp cumin seed ½ tsp ground ginger ½ tsp all spice ¼ cup pine nuts, toasted 200g feta 2 tbsp natural yogurt Pomegranate seeds 1 bunch mint METHOD Heat oil in a pan. Add onion and sauté until soft. Add spices and cook for 1 minute. Add lamb, break up and cook through. Serve on toasted flat bread. Top with pine nuts, feta, yoghurt, pomegranate seeds and mint leaves.

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"This is economical and casual for a relaxed spicy meal."

"This is really easy, tastes delicious and is great as main, starter or picnic food."

Asian style lamb WITH CORIANDER, GINGER AND CHILLI

INGREDIENTS 1kg lamb steaks or lamb cutlets 20g flat leaf parsley 3 chillies seeded 30g mint 30g coriander ½ tsp salt 50 ml lemon juice 2 tbsp red wine vinegar 3 tbsp honey 60ml soy sauce METHOD Trim the lamb of excess fat. Blend all other ingredients. Pour over the lamb in a flat container. Refrigerate for 6 hours or overnight. Remove meat from the marinade and shake off the excess. Barbecue or grill the meat until just cooked through. Heat the marinade in a small saucepan and serve on top of the meat.

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FEATURE

Classic Greek LAMB ROAST The meat should fall off the bone and melt in your mouth after hours of slow cooking.

INGREDIENTS 2kg leg of lamb Salt and pepper Dried oregano 4 cloves garlic, crushed Olive oil Juice of 1 lemon METHOD Pre heat oven to 160°C. Place meat in roasting pan and season with the salt, pepper, oregano and garlic. Drizzle olive oil on and squeeze lemon juice. Pour ¼ cup of water into the pan and cover. Cook slowly for 3 hours. Turn the meat and baste. Add more water as required. Turn to 140°C and cook for another hour. Serve with roast potatoes and a fresh garden salad.

The true blue RED MEAT W

e’ll all be serving lamb on Australia Day, won’t we? After all, we wouldn’t want to risk being un-Australian. But why lamb? It’s true that there are more sheep in Australia than there are cattle, pigs, chickens or even kangaroos.

With around 75 million of the woolly creatures spread across the nation, that’s more than three sheep per person. But does that account for the Australia Day ‘tradition’?

The first official celebration of January 26 took place in 1818, the 30th anniversary of the First Fleet’s landing at Port Jackson. To mark the occasion, Governor Macquarie gave government workers a holiday and an extra allowance of “one pound of fresh meat”. Chances are that meat was mutton. But as the years rolled on, commemorations tended towards flag-raisings and speeches rather than chops on the barbie.

What created the Australia Day lamb tradition was not history, but advertising. In 2005 the Meat and Livestock Corporation recruited media personality Sam Kekovich to help arrest flagging lamb sales. His politically incorrect,

WHAT CREATED THE AUSTRALIA DAY LAMB TRADITION WAS NOT HISTORY, BUT ADVERTISING. anti-vegetarian rant insisted that the Anzacs “weren’t fighting for tofu sausages”. It struck a chord. Every year Sam produces another outrageous Australia Day address to the nation and, every year, lamb sales skyrocket.

Australians, it seems, agree that the barbecued lamb chop embodies “the egalitarian values that made Australia great”.

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Taste the difference.

Ad - Junee Lamb Junee Gold Lamb is premium, pasture-bred lamb that delivers high quality meat and great value for money.

Junee Gold Lamb is raised on grass in the rich Riverina region of NSW and then finished on grain for 30-45 days. This process promotes exceptional flavour and tenderness and ensures the highest quality lamb is consistently available all year round.

Junee Gold comes direct to your local Supabarn store from the farm, and the processes used to produce it ensure you receive a specialised graded lamb product.

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FEATURE

A healthy start to the New Year

Taking stock of your health goals may be the last thing on your to-do list during the countdown to Christmas.

But some forward thinking now means you can be on the front foot come January 1st. (OK January 3rd, who are we trying to kid?)

Before you flick the page to avoid the Tony Robbinsesque woo-hooing traditionally associated with goal setting, take a moment to look at the importance of having this goal at all. It’s a fact that having a clear idea of what you want and how to get it significantly increases the likelihood of it happening. If you have a map, you’re more likely to get to your destination than if you trust your charmingly adamant, yet frequently misguided inner GPS. If 2014 is going to be the year you beat the bulge, do away with the abdominal doona or escape the threat of becoming one of those alarming health statistics, having a plan and writing it down is Step One.

SURE, YOU CAN AIM FOR GWYNETH PALTROW KALE-SCOFFING, BIKRAM YOGA-WORSHIPPING RIGHTEOUSNESS, BUT INITIALLY YOU MAY HAVE TO BE HAPPY WITH AN UNDERSTATED TWO KILOS OFF AND LOWER BLOOD PRESSURE. Like all goals, health goals need to be specific, measurable, have a time frame and be realistic. The realistic bit is probably where most people fall down.

Once you have the big picture, chunk it down into steps and establish smaller goals within the grand scheme. Sure, you can aim for Gwyneth Paltrow kalescoffing, bikram yoga-worshipping righteousness, but initially you may have to be happy with an understated two kilos off and lower blood pressure.

Make goals specific. “Lose weight” or “get fit” won’t do it. We need to talk numbers. How many kilos lost?

How much exercise each week? Write down the goal, put an expiry date on it and keep it somewhere you can see it – deliberate blindness is not possible if it’s staring you in the face.

When setting out your health goals for 2014, here are a few things to consider: Lifestyle barriers. Is your current lifestyle conducive to good health? If not, what are the barriers that may get in the way?

Who’s on board? Every successful person has a support team. Support from your friends and family when making changes towards good health will increase your ability to have success.

Do you need help? Don’t know where to start? Ask yourself where your knowledge gaps are and go about finding someone to help, or at the very least find a reliable source of information to teach yourself the basics.

Sustainability. Are the changes you need to make sustainable? Sometimes a few small and nonthreatening changes introduced over time are more effective than trying to wipe the slate clean. Make one change at a time, and once you are confident you have that change down, introduce a new one. Small things can lead to big results.

So before the silly season takes hold, do yourself a favour and take the time to put together the action plan that will see 2014 be your best and healthiest year yet!

Why diet?

Most experts agree that if weight loss is your primary goal, diet is the most important factor in your regime.

We have been swamped over the years with different diets, each with their own passionate advocates.

Sometimes it’s difficult to know whether we should commit to low fat, low carb, low calorie, food combining, or any other philosophy that is out there or

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fashionable at the time. The truth is that most of these diets do work—if only we can stick to them—as they all demand some work from us to stay on the wagon.

The good news is that if you’re thinking about it, you will probably make better choices than if you’re not, so choose the one that suits you best and make sure you actually enjoy the foods you put into your mouth.

HERE’S AN EASY TO PREPARE DISH THAT IS LIGHT ON CARBS AND BIG ON FLAVOUR.

Crusted Steak WITH POMEGRANATE SALAD INGREDIENTS 3-4 pieces eye fillet steak For the steak rub 2 tsp mustard seeds 2 tsp pepper corns 1 tsp chilli flakes 1 tsp salt flakes For the salad Seeds from 1 pomegranate Half bunch mint leaves 1 telegraph cucumber (peeled lengthways into fine ribbons) For the dressing 2 tbsp lime juice 2 tbsp sesame oil 1 tbsp pomegranate molasses 1 tsp soy sauce 1 clove crushed garlic 1 tsp fish sauce

Serves 4 METHOD 1. Add all the steak rub ingredients to a mortar and pestle and finely crush. Spread rub mix onto a plate and roll the eye fillets in it so they are evenly covered.

2. In a pre-heated pan, cook steaks until medium rare.

Take steaks out of pan and allow to rest for 5 minutes, then slice into ½ cm slices.

3. Put all the dressing ingredients into a bowl or jug and whisk together until combined. Mix mint, cucumber and pomegranate seeds together in a bowl and separate onto 4 plates.

4. Top the salad mix with steak slices and drizzle the dressing over the top.

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Recipe Index A Almond crusted chicken schnitzel 55 Apricot jam with almonds 49 Asian style lamb with coriander, ginger and chilli 59 B Beer and spice glazed ham Blood plum crumble Brown sugar pavlova C Caramelised peaches with mascarpone Cheddar and chive shortbread with creamed feta and chillies Classic Greek lamb roast Croque monsieur Crusted steak with pomegranate salad

13 46 27 48 33 60 14 63

F Festive fruit and nut salad with lemon dressing 26 Flat breads with roasted tomatoes, 30 chicken and pickled onions G Glazed Christmas ham 23 Grilled mushroom cabanossi and gruyère salad 29 H Ham, egg and asparagus tart

I Ice cream Christmas pudding

27

L Layered lemon cake jars

34

M Middle eastern lamb

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P Penne arrabiata Preserved plums Prosecco summer punch

19 47 26

R Roast loin of pork stuffed with apples, peaches and macadamia nuts Rolled turkey breast stuffed with prune and pistachio

Five Dock Supabarn 4-12 Garfield Street Five Dock NSW 02 9370 0100 Gymea Supabarn 76 Gymea Bay Road Gymea NSW 02 9531 3577 Sutherland Supabarn 822-826 Old Princes Highway Sutherland NSW 02 9521 2179

42

W Waldorf salad Watermelon and Cranberry Cooler

55 35

14

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Kaleen Supabarn Georgina Crescent Kaleen ACT 02 6255 0805 Wanniassa Supabarn Sangster Place Wanniassa ACT 02 6231 6851 Crace Supabarn 56 Abena Avenue Crace ACT 02 6162 0913 ACT SupaExpress

Annandale Supabarn 4-8 Booth Street Annandale NSW 02 9571 5675

SupaExpress Florey 1/26 Kesteven Street Florey ACT 02 6259 1188

Sutherland Bottleshop 571 President Avenue Sutherland NSW 02 9521 6524

SupaExpress Kaleen 8 Gwydin Square, Maribyrnong Ave Kaleen ACT 02 6241 1734

ACT

SupaExpress Richardson Shop 1, Clift Crescent Richardson ACT 02 6291 6727

City Supabarn 125 Bunda Street Canberra City ACT 02 6257 4055

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S Shortcrust pastry

Store Locations NSW

24

SupaExpress Watson Watson Place Watson ACT 02 6255 6800

N f

e g n a R New SUPAsy™ Ea

New range of kitchen shortcuts. Freshly prepared fresh fruit and vegies ready for cooking or snacking Supa Easy Meal Prep - spice up your recipes with a range of freshly chopped fresh ingredients Roasting packs ready for the oven – fresh vegies ready to bake with your favourite roast or tossed through a warm salad Fresh microwavable vegies - A delicious range of fresh vegies ready to microwave Healthy snacking options including sliced fruits and snack pots for eating on the run

By sourcing the best quality produce directly from farmers, we’re not only supporting our farming industry: we’re also able to deliver you the highest quality meats, seafood and produce at the best value prices.

www.supabarn.com.au