Foodie Issue 93: November/December 2017

ISSUE 93 | NOVEMBER/DECEMBER 2017 | WWW.AFOODIEWORLD.COM

festive feasting Recipes, special menus, catering, charitable giving, and edible gifts ideas SPONSORED BY

One of Champagne’s historic and most renowned terroir.

Distributed in Hong Kong & Macau By Montrose Fine Wines Unit 11, 8F, Eastern Harbour Centre, 28 Hoi Chak Street, Quarry Bay, Hong Kong Phone (852) 25558877 Fax (852) 28702488 Email: info@montrose.com.hk Online Store: http://www.montrose.com.hk/

Montrose Fine Wines montrose_wines

INTRO DU CTIO N

YULE FIND US AT THE MARKET CEO Lily Ng CTO Derek Kean Editor-in-Chief Alicia Walker Editor-at-Large Celia Hu Digital Editor Stephanie Pliakas Art Director Jen Paolini Marketing & Community Leader Yanhan Tan Director of Commerce Joseph Kwok Relationship Manager Cecilia Gui Interns Anson Chan, Carol Lum, Becky Fawdry

Contributors Laura Williams, Cindy Lam, Hannah Chung

We are in the unique and lucky position to get a taste of some of the holiday goods far before it comes to the feasting season: we tasted our first mince pies in September (yes, September!), had a full turkey on Thanksgiving in October (not on the Canadian date either) and have been sampling Christmas chocolates and bon bons throughout autumn. And this has only got us even more jazzed up for the tastes and tempting treats to come during this exciting season for food. And much of this deliciousness will be found at our 18-day Fashion Walk x Foodie Holiday Market. You’ll find a teaser of the delights on p.20; that’ll get you geared up for the approaching hosting, gifting and feasting festivities.

We will have our own stall there too selling local and eco goods to have you heading into the new year armed with planet-friendly tools to assist Cover image by Laura Williams with making greener choices.

Also this issue, we chat with the inspirational nose-to-tail pioneer Fergus Henderson about his exciting collaboration here in Hong Kong (p.10) and we have our holiday guide to dining out, dining in, charitable giving, and food-lover gifting (p.14), as well as hearty recipes to fire up the oven at home for. Happy festive feasting from all of us at Foodie!

Published by Foodie Group Ltd., 7/F Remex Centre, 42 Wong Chuk Hang Road, Wong Chuk Hang, Hong Kong www.afoodieworld.com

Alicia Walker, Editor-in-Chief alicia@afoodieworld.com

Printed by Teams Printing Co., Ltd.

If you’d like us to help you to promote your brand, please contact Joseph Kwok at sales@afoodieworld.com, 3791 2565

"We elves try to stick to the four main food groups: candy, candy canes, candy corns, and syrup."

– Buddy the Elf

Foodie is published monthly, 12 times a year. The contents of the magazine are fully protected by copyright and

LOVE FOOD? JOIN THE FOODIE COMMUNITY!

nothing may be reprinted without permission. The publisher and editors accept no responsibility in respect to any products, goods or services that may be advertised or referred to in this issue or for any errors, omissions or mistakes in any such advertisements or references. Foodie

@foodiehk

@foodiehk

afoodieworld

and the Foodie magazine logo are trademarks of Foodie Group Limited. All rights reserved.

www.afoodieworld.com

@afoodieworld

CO NTENTS

26

Contents 1 0 C HE WIN' T HE FAT WIT H. . .

Fergus Henderson and Trevor Gulliver of St. JOHN, Richard Turner of Hawksmoor, and Nate Green of Rhoda, as they prepare for a collaborative cooking experience in Hong Kong

14 HOLIDAY EATING & GIFTING Gifts, gizmos, special menus

20 FA S HION WA L K x FOO DIE HO L I DAY MAR KET Our holiday market will solve all your gifting needs with everything from glorious food and beverage stalls to beauty, fashion, and skincare

and celebrations to tempt you into the seasonal spirit of giving and indulging

30 2 6 LITT LE H O N G KO N G K ITC H E N Laura Williams' ‘leftovers’ curry pies will solve all your post-holiday leavings dilemmas

3 0 M E AT LE SS M O N T H LY Cindy Lam warms us heart, soul and stomach with her heavenly vegan laksa

3 2 T H E ZE RO WA S T E DIARIE S Our zero waste hero, Hannah Chung, details how to upcycle waste into edible gifts that’ll impress recipients and enrich the earth afoodieworld.com 03

FOOD

Photo Credit: Pieshell

Photo Credit: Alibaba

TECH

The latest and greatest ideas being cooked up in the tech kitchens.

What we're geeking over this month:

KELPING OUT We know superfoods are important to incorporate into our diets, but superfoods that are also good for the environment are what really put oil into our engines.

Created by a team of chefs and ocean farmers, Beyond the Shoreline are soon to launch their range of Kelp Jerky that aims to be “just as healthy for humans as it is for our planet.” Made from kelp and mushrooms, this super-snack is high in protein, low in sugar and fat, and is vegan, and both soy and gluten-free (all good for the body), and the kelp grows quickly and sustainably as the farming requires no fresh water, no land and no fertilizer to grow (all great for the planet). We hope it tastes as good as Richard Branson says it does! www.beyondtheshoreline.co

04 afoodieworld.com

ALIBABA TAKES FOOD ONLINE E-commerce behemoth Alibaba has been quietly opening supermarkets all over China intergrated with online and offline stores. Their “new retail” concept, Hema, requires customers to download the dedicated app and then links to their Alipay accounts for a cashless checkout.

Products in store are enabled with barcodes, which when scanned by phone, give details on origin and production. All purchases are recorded to log customer data and determine preferences to offer suggested products you may like.

Customers can also access Hema stores online through the app to order groceries for delivery within 30 minutes. An interesting twist also allows shoppers to have their groceries, like fresh seafood, cooked up by the in-house Hema chefs, which can then be eaten at the in-store dining areas or have sent on ready-toeat to their homes. There are 20 stores open so far, with Shenzhen and Hangzhou being the most recent additions.

Photo Credit: Coravin

Photo Credit: Slissie

FO O D TECH

FOOD VAPING

THINKING CAP

Fancy a bit of the vaguely ridiculous?

Cue the Slissie, a liquid food essence atomiser, which touts itself as an anti-snacking aid. This batteryoperated device releases “appetite suppressing flavours” to keep you from chowing down when hunger strikes.

With misting options like fruit and mint, soon we’ll all be doing it. Or we really won’t. www.slissie.co.uk

You may already be in possession of one of those nifty Coravin contraptions that allow wine drinking without ever uncorking the bottle, and you better believe they weren't going to alienate the screw cap wine crowd either. The Coravin Screw Cap has now been launched in Asia and works by using argon gas (same used by winemakers during bottling) to pressurise the bottle with a silicone membrane to reseal the bottle. It is designed to protect the bottle so you can indulge in a glass without having to commit to its entirety, leaving you free to sample from several bottles if you choose. Screw Caps come in two sizes, in packs of six for $245 from Watson’s Wine and Enoteca Hong Kong.

VEGGIE MILK Forget almond, rice, and soy, the milky way of the future is paved with peas. Yellow peas to be exact. This protein-packed little vegetable is solving problems in the dairy space where other milk alternatives have failed. The new product line, called Ripple, is said to have a smooth, clean flavour made from using yellow peas that are cheap to grow and have a low environmental impact. Launched only in North America currently, but Ripple already has plans for international expansion. Pass the cookies, we’re ready for a veggie milk dunk. www.ripplefoods.com

afoodieworld.com 05

FOODI E C LU B

A round up of all of our Foodie Club events from last month. Come join the fun next month by signing up on www.afoodieworld.com. It's free!

Estrella Damm Tapas Tour In partnership with Estrella Damm beer, we shuffled our Foodies to four different locations in Wan Chai and Sai Ying Pun, where they indulged in a cornucopia of tapas and downed ice cold Estrella Damm beer - a beverage that was perfect to combat the summer heat. With unlimited beer throughout the night and a chance to dig into dishes such as a freshly-made giant paella, mini banh mi, beer-battered calamari, and crispy prawns, everyone rolled home in a jolly good mood, with a stuffed belly and a goodie bag courtesy of Estrella Damm.

Gnocchi & Fresh Pasta Workshop Did you know it only takes three ingredients (flour, potatoes and egg) to make gnocchi? Foodie clubbers discovered this and a delicious recipe for making it from scratch at our October gnocchi and pasta workshop at ilBelPaese. The group hustled hard for their grub, along with Chef Simone Bianchi, where they peeled potatoes, kneaded pasta dough, cut and shaped gnocchi chunks. It was a messy affair that ended on a delicious note of savouring their hard work for dinner.

06 afoodieworld.com

FO O DIE CLUB

Morning Spice Blend Workshop To round up the happening month of September, Foodie clubbers simmered down with a spice blend workshop conducted by Spicebox Organics. Held in conjunction with Spicebox Organics' anniversary month, Foodies tucked into homemade wholesome goodies like energy balls, samosas and smoothies, learnt more about different spices and the benefits of each, and got a chance to mix their own unique spice blend to bring home.

Kin Hong Seafood Festival We celebrated the Kin Hong Seafood Festival in the month of September, where over 100 restaurants participated and pledged to have one sustainably-sourced seafood dish on their menu.

Hosted by Ocean Recovery Alliance, the goal of Kin Hong Seafood Festival has always been to inspire change within the food and beverage industry by encouraging restaurants and caterers to choose responsibly-sourced seafood and raise public awareness about why we should all care about the manner in which our seafood is caught and produced. First, our Foodie clubbers were in for a sustainable seafood treat at our Foodie Table, with a specially curated seven-course menu by participating Italian restaurant, Gia Trattoria.

After the delicious feast, Foodies huddled up at Metta and engaged in a panel discussion with key industry players to learn more about how they too can play an influential part in the sustainable seafood movement.

afoodieworld.com 07

Delicious foods and wonderful times await you at Fashion Walk, Causeway Bay's hottest shopping and dining area

trendsetting

Tastes

1. EAT.it This neighborhood eatery and market helmed by Chef Gianni Caprioli is serving up all things Italian, whether you're looking to enjoy an upfront alfresco dining experience or a celebratory gathering with friends. Their re-opening sees them serving up daily Italian delights and new exciting dishes such as dry-aged meatballs, authentic pizzas, fresh pasta dishes with homemade sauces, chicken Milanese, and special Italian cocktails that will keep you coming by to say ciao and staying until you're stuffed! Shop J, 9 Kingston Street, Fashion Walk, Causeway Bay

2. AC Flower Gallery

EAT.it BurgeRoom

Although not a food offering, what goes better for a night out than a bouquet of beautiful flowers to take home afterward. This new addition to the area pursues the beauty of nature, with a contemporary and funky twist.

AC Flower Gallery specialises in interesting varieties of flowers and plants from around the world, as well as selected stylish home accessories and decorations transformed into modern arrangements for urban homes and offices. Shop G7, 9 Kingston Street, Fashion Walk, Causeway Bay

3. BurgeRoom Founded in 2007, BurgeRoom is one of the hottest restaurants in town and well-known for making the ordinary extraordinary. This sole winner of the Prestigious Restaurant Award at the OpenRice Best Restaurant Award 2016 gives their burgers a twist with premium ingredients to elevate the people's favorite sandwich to whole new level. Signature dishes include

COEDO Taproom

Lady M

Minh & Kok

PRO MOTIO N

salads, grilled skewers, udon and donburi bowls, make COEDO the perfect choice to spend a relaxing afternoon. Shop C, G/F, 50-56 Paterson Street, Fashion Walk, Causeway Bay (Food Street)

AC Flower Gallery foie gras beef burger, portobello cheese burger and lobster burger. Their stylish interior and outdoor areas create the perfect place to hang out and indulge. Shop D, G/F, 50-56 Paterson Street, Fashion Walk, Causeway Bay (Food Street)

4. Café Match Box Nostalgic Cantonese comfort food in the décor of a 1960s cha chaan teng makes Café Match Box a delightful experience right from the get go. Mismatched furnishings, coloured tiled walls and old school booths serving up BBQ pork, soup noodles, fried eggs and ham, macaroni and baked rice and milk tea. The scrumptious afters pad out the menu with baked egg tarts, red bean shaved ice cones and ice cream coke floats. Shop C&D, G/F, 57 Paterson Street, Fashion Walk, Causeway Bay

5. COEDO Taproom COEDO beer is unique for its artisan techniques learned directly from an authentic Braumeister and perfectly crafted facilities built through precise German engineering methods that combine the best of tradition and modern technology.

Their commitment to internationally-recognised premium quality ingredients make for outstanding and unique brews to be savoured. An excellent selection of Japanese-inspired

6. Lady M This sophisticated New York cakery has been making waves since opening in Hong Kong and the Fashion Walk outlet has some of the prettiest food you've ever seen along with their famed mille crepe cakes.

Their new Salted Caramel Mille Crepes is a creation of chocolate crêpes layered with salted caramel infused pastry cream, garnished with a buttery glaze and crunchy cacao nibs. The restaurant, complete with an al fresco garden seating area, is the only Lady M shop in Hong Kong to serve a full savoury menu. Shop C, G/F, 1-3 Cleveland Street, Fashion Walk, Causeway Bay (Food Street)

7. MINH & KOK This cool noodle joint is designed with elements of Vietnamese and Thai street stalls in mind with a colourful coziness that's like relaxing in the midst of a South East Asian market. Their signature Viet Thai noodle dishes are hearty, flavourful and authentic dishes like the bun vermicelli with chargrilled caramelised pork patty and the rice vermicelli in boat noodle soup with pork. Order with a side of shrimp and sweet potato fritters and a herbal drink and you'll feel like you've left Hong Kong altogether. Shop C&D, G/F, 66-72 Paterson Street, Fashion Walk, Causeway Bay (Food Street)

CHEWIN' THE FAT WITH...

This culinary tetrad came together for a unique collaboration in Hong Kong to celebrate their shared love of “bloody good food and wine”

FERGUS HENDERSON, RICHARD TURNER, TREVOR GULLIVER & NATE GREEN

Fergus Henderson, the pioneer of nose-to-tail cooking and of London’s renowned St. JOHN, along with Trevor Gulliver of St. JOHN Wines, Richard Turner of the UK’s favourite steakhouse Hawksmoor, and Nate Green of HK’s own Rhoda, all combined their considerable talents to prepare a feast for diners in a five-day takeover at Rhoda this autumn presenting good, honest nose-to-tail dishes with bold flavours paired with niche French wines. We chatted with this culinary powerhouse of personalities to find out how this spectacular union came to be: Fergus, how did you meet Nate Green and Richard Turner? FH: Richard and I have known each other for years, but we properly bonded on a trip to Jerusalem. We arrived and the city had shut down for the night, but we were thirsty (as chefs often are) and so we were sent by the hotel’s bell hop to a bar out in the countryside. A most peculiar experience! There we were, in the middle of nowhere, surprised to find all the other customers wearing very tiny shorts. We were with another 10 afoodieworld.com

chef who became quite excitable… Richard had to remind him that all these bright young things were army trained, and could kill you with one blow. Richard is a useful chap to have around when travelling! When Richard introduced me to Nate, I recognised a kindred spirit; any friend of Richard’s is a friend of mine.

NG: Rich was telling Fergus and Trevor about the dinner we did together back in April and they were very keen to come do a dinner with us. Obviously I

CHEWIN' THE FAT

was a little taken back but really stoked when Rich messaged me to say Fergus and Trevor would love to come cook with us here in Hong Kong. And that they wanted to bring out their fabulous wine – what do you say to that? “Of course” was the answer.

What values do you all share that make this collaboration work? FH: A belief in good food and bonhomie! A shared interest in exploring the whole animal, and in the pleasure of eating, cooking and gathering folk together.

What are you most looking forward to? NG: I can't wait to just spend time with them again. We spent a few days together in London last month, workshopping and planning for dinner – which was great conversation over good food and wine. Listening to their approach to hospitality and how they have grown their business was fantastic. Rhoda is a team and I’m really looking forward to mine getting to spend time with these icons, and gaining invaluable experience too.

TG: It is going to be great cooking, great fun and I get the easy bit – I put the wine in the glass to make the fun happen!

What wines will diners be sampling? TG: Our very own Boulevard Napoleon wine, made in our medieval winery in the Minervois, in France. It is extremely special, a labour of love, and the first time it will be shown in Asia.

What do you look for when you add new wines to the wine list? TG: Good and happy growers who care for their soil, their people and their wines.

What are three wines you love? TG: Anything from Domaine Romanee-Conti, or Cheval Blanc. Who wouldn’t? And from Italy, Fontodi… I could go on and on. Impossible to select just three!

What is your favourite wine + food pairing that works magically together? TG: A good burgundy and a new season grouse, with all the traditional trimmings: bread sauce, watercress, liver toast… that really is magic.

Trevor, you are said to favour French wines, are there wines from other countries that tempt you? TG: I am always tempted! But our wine list is all French, and has been since we set up St. JOHN over 20 years ago. France is our neighbour, it makes sense. The nose-to-tail philosophy is not, as commonly thought, just eating the whole beast. It is about eating seasonally, and using local ingredients. This translates to the wine, too.

Fergus Henderson

afoodieworld.com 11

Trevor Gulliver

Richard Turner

Fergus, you’ve been quoted as saying that cooking nose-to-tail stems from common sense; does it surprise you that now everyone wants to cook like you? FH: It is a very pleasant surprise! I have never been an evangelist about it, I have just been getting on with what I do. I am pleased that other people now seem to be doing the same.

Are people in the UK getting more comfortable eating the lesser used parts of animals? How does it compare to what you know of HK? FH: Hong Kong definitely embraces nose-to-tail. There is still a little trepidation here in the UK. It seems to have fallen out of our culture somehow – it is a way of cooking that the UK used to embrace; when we opened St. JOHN all those years ago, we were accused of being 200 years out of date. I took that as a compliment! I am pleased to be bringing it back.

How have things evolved at St. JOHN over the years? Have your diners attitudes changed noticeably? FH: Things have evolved in a way, but we have always stuck to our guns in doing what we do. The attitudes of our guests and the public have changed a little, after all we are full every night!

But there is still a way to go.

12 afoodieworld.com

Nathan Green

Have you ever had a particularly amusing reaction to one of your dishes when a diner was introduced to something completely new to them? FH: It is always worrying when people come to St. JOHN as an act of bravado – we used to have city traders hoping to order the ‘scariest’ thing on the menu. But they are always happily disappointed – what they receive is not scary, but delicious!

What part of any animal do you find the trickiest to make good use of? FH: Lung is tricky, but then again it is essential in both faggots and haggis. It is all good, it is all useful!

What do you think chefs learn when they begin cooking with every part of the animal?

FH: They learn to love the animal! Often innards and extremities look like exactly what they are – by which I mean, they are not pre-cut, pre-packaged, unidentifiable bits of generic meat. This is a thing of beauty, and gives you a greater understanding of the beast.

What’s a dish you’ve made that did not work out the way you wanted it to? FH: On the whole, if you are in a good frame of mind when you start cooking, everything will turn out well! The

CHEWIN' THE FAT

Photo Credit: Elliot Sheppard

Richard, what is your favourite dish to cook?

Your favourite steak to eat? RT: My favourites change constantly, but I like fish and meat combos, surf and turf. My favourite steak is rump.

state of mind is essential; you can taste negative thoughts, nothing will turn out how you want.

What’s your favourite season for produce?

FH: The great thing about seasons is that each one brings different joys! Currently we have autumn, bringing game and root vegetables after the summer greens. Just as you’ve eaten your fill of one season, before you can get bored the next one is upon you! Nature writes your menu and you should listen. It remains exciting all the time!

What is the most surprising thing you’ve ever tasted? FH: When I was last in Hong Kong, I ate snake soup. It was rather medicinal tasting. Not something you readily find in London...

Nate, has Fergus’s cooking influenced you in your own career? NG: 110%. When Fergus and Trevor set up St. JOHN over 20 years ago, they were cooking a style of food no one else was doing and they stuck to their guns. Since then, St. JOHN is now one of London's most iconic restaurants and a firm favourite among the chef community. It's consistently been in the World 100 list and holds a Michelin star. Their approach to food has certainly inspired Rhoda; the use of offal, whole animals, great technique, seasonal produce that stands out.

St. JOHN is the epitome. I dream one day Rhoda could become a restaurant as unique as that and loved the world over.

In your opinion, do we eat too much meat?

As a well known carnivore, what do you think can be done to get the balance right? RT: Yes, way too much meat. A good balance might be 80% vegetable, 10% fish, and 10% meat, but we all eat far more than that. Eat more veg!

Who are your favourite kind of diners to have in your restaurant? RT: I like customers who really enjoy their food, so plump people.

Favourite local dish? RT: In April, I had roast goose in Temple Street near the night market, and the typhoon shelter crab of course.

What’s one thing you would never eat? RT: Fugu, my life is adventurous enough.

Where do you eat out in Hong Kong? RT: I always love Duddell’s and 22 Ships. Last time I was there I had a great lunch at Arcane, Shane Osborne’s place.

FH: Everything that I have eaten in Hong Kong has been astonishingly good, from the restaurant which uses every single bit of the chicken (beak-to-tail!) to the table barbeque restaurant with the chef fascinatingly wearing an immaculate golf jumper – a curious juxtaposition. Wonderful.

Nate, if you had unlimited time, where would you take Fergus, Richard and Trevor to eat in HK? NG: Lots of little local places. They can expect lots of roast meat, dim sum and offal. Spring Deer is on the list – love the Peking duck there.

We will also hit up Australian Dairy Company for a scrambled egg and corn beef sandwich. If the season allows we’ll grab spicy crab and maybe a detour to Back Bar for a drink. The sommelier at Duddell’s is buying some very cool wines from China right now – I would love for Trevor to see them. Yard Bird is a given, so too Ho Lee Fook. afoodieworld.com 13

Holiday Eating and Gifting Whether it's turkey and stuffing for Thanksgiving and Christmas, or hosting gifts and stocking stuffers, you’ll be snowed under with holiday offerings that’ll get the tummy rumbling with excitement for the season ahead

COUNTDOWN TO CHRISTMAS Pierre Hermé has unveiled his wreath-shaped advent calendar with 24 drawers concealing a square of dark chocolate within and a host of individual creations like his fleur de sel or the delicate Ispahan nougat. A new Pierre Hermé flavour each day makes for a happy December in our minds. $880. www.pierreherme.com/hk

STARRY NIGHTS AHEAD This new line of holiday confections from La Maison du Chocolat has wowed our eyes and our taste buds. The Starlit Night bouchées are a fruity and nutty chocolate paradise. Brazilian dark chocolate is paired with candied lemon, pistachios, cranberries, pine nuts, hazelnuts, and more for a taste of the season in a luxurious treat. $420 for the bouchées set of four gift box. www.lamaisonduchocolat.hk

ONE FOR THE BAR Whisky fans will go la la for this new collaboration of Johnnie Walker Blue Label and British designer Tom Dixon. This striking design with copper accents is a deliberate nod to the art of distilling whisky in copper pots and the series comes complete with bespoke bottle design, ice bucket, coaster and bottle cap. $2,400 from Lane Crawford locations.

SOMETHING TO CHEERS WITH And not just any old thing either. Not only is Perrier-Jouët Champagne alive with the aromas of fresh flowers, yellow fruit and subtle hints of vanilla, this limited edition Grand Brut is an intricate blend of 50 crus from some of the finest plots in the vineyard. Beautifully boxed in an urban jungle design, you can take one home or gift one out for $398. Available from midNovember at Watson’s Wine and Enoteca while stocks last.

14 afoodieworld.com

HO L IDAY GUIDE

CHRISTMAS CANDY If you’ve got a sugar-seeking sweet tooth, the debut of The BonBonist will be sending you into an anticipatory sugar rush. Founded by French confectionery expert, Olivia Niddam, you’ll find a treasure trove of treats from the powerful pops of the Sour Ninja Nino to the decadent crunch of Crunchy Ball Charlie, to the sugar-free and guilt-free Gloria ,and the festive Sparkle and Pop Bob, carefully curated from all over Europe with an affordable price point starting from $38 to $68 per box. Level 2, Pacific Place, 88 Queensway, Admiralty. www.thebonbonist.com

GET HAMMED UP Classified do a lovely hamper range that stems from the affordable Little Drummer Boy $700 up to the All I Want for Christmas $2,400. With goodies like homemade cranberry jelly, gingerbread cookies, granola, serrano ham, cheeses, mince pies and mulled wine mixes, one of these would be a delight to receive. And who doesn’t love themselves a discount? All of those pre-planners who order by 30th November will earn themselves a 15% discount on their gifting. www.classifiedfood.com

ARTISINAL GIFTING Log on to Profood’s premium online store to order up holiday goods for an easy and impressive present to give your fave food-lovers. Home to some of the highest quality artisanal food including biodynamic and organic wine, cold cuts, caviar, seafood, coffee, sauces, pasta and chocolate, Profood have a personal relationship with each supplier and make it their mission to hunt down the best food from around the globe to share it with Hong Kong. Items include Zotter’s 75% 2016 Vintage Dry Aged Chocolate, Mekhala’s Sacha Inchi (a seed also known as the ‘Inca Peanut’, an organic, nut-free, allergen-free, high-protein super-snack that comes in multiple flavours) and Nativa Food’s first-ever teff-based, gluten-free ‘long pasta’ tagliatelle. www.profood.hk

ALL YOUR EGGS IN ONE BASKET Or dish as this case may be. Now, you may not need a caviar dish in your home, but if you were to have one, wouldn’t you want it to look like one of these! The porcelain plates in the Ecume Pattern by Bernardaud and Petrossian are available in white, gold or platinum and come with bell cloche with gold or platinum sturgeon handle for an impressive unveiling of the delights beneath. Available from Exclusivities for $2,370, in case you happen to be in the market for such a dishy dish. www.bernardaud.com afoodieworld.com 15

NEVER SAY DON'T TO FONDUE A food trend that’s been tricky to find since the 70s but that doesn’t stop us trying. Bungalow has made our cheese-filled dreams come true with their Winter Fondue Special. This ooey gooey gruyere and swiss cheese fondue comes with house-made brioche, grissini bread sticks, poached broccoli, herb potatoes, cherry tomatoes, house-made pickles, fresh grapes, diced apples, pan-seared beef cubes, and grilled prawn skewers. Don your ski sweater so you can enjoy the communal pot of cheese proper chaletstyle. The set for two is $288 with a bottle of Chilean Sendero Sauvignon Blanc for an additional $88.

60 Wyndham Street, Central, 2623 7868

THANKS FOR TURKEY

SOLSTICE CELEBRATION

THREE TIMES A CHICKEN

We are always thankful for Thanksgiving and for the turkey that it brings. Wolfgang’s Steakhouse are doing both lunch and dinner for turkey day with such seasonal dishes as the pumpkin butternut soup, sous vide turkey with crispy pork belly, gravy, baby carrots and baby cabbage and homemade pecan pie. If you’re from another strange “I don’t like turkey” planet, there is the option of the equally appetising dry-aged rib eye with mash and creamed spinach. Priced at $588 and running from the 22nd to 24th of November. 1st Floor, Printing House, 6 Duddell Street, Central, 3990 1646

This year’s winter solstice comes on December 22nd, an important celebration on the Chinese calendar that brings with it an optimism for the year ahead. Duddell’s are celebrating the shortest day of the year by featuring ten authentic Cantonese dishes. Some of the offerings to look forward to include crispy suckling pig, steamed garoupa with dried termite mushroom, and sautéed prawn with salted egg yolk and pumpkin. A premium experience with a premium price, this menu is available on 22nd December only for $2,080 per person.

Level 3 Shanghai Tang Mansion, 1 Duddell Street, Central, 2525 9191

For those who love a lot of variety and a little something different when they gobble gobble, Mott32 are offering roasted free range chicken three ways. The turkey is carved tableside and served with pancakes and three subtle, homemade sauces - a plum & lemon, a fresh garlic, and Chef Lee’s secret turkey sauce. Next, the turkey and ‘Five Shade Salad’: a combination of papaya, dragon fruit, melon, scallion, red pepper, cashew nuts and a sweet peanut sauce. To complete the turkey trio comes the minced turkey with water chestnut, mushroom and bamboo in a lettuce cup. Bookings from 22nd November until stocks last for $1,880. Standard Chartered Bank Building, 4-4A Des Voeux Road Central, 2885 8688

16 afoodieworld.com

HO L IDAY GUIDE

WINTER DATE NIGHTS

UGLY SWEATER PARTY

Want a novel way to warm up and get cosy? The newly launched spirits library at The Woods’ Annex has an array of alcohols to try that’ll heat you from the inside out. Book in for a workshop with founder Victoria Chow and discover spirits you may never have tried before as she guides you through her collection and tempts you down the boozy rabbithole. This intimate and insightful experience will have you returning again and again seeking new spirit-based thrills. By appointment only. 64 Staunton Street, Central. www.thewoods.hk/annex

208 DUECENTO OTTO has launched a hump day highlight to get you through to the weekend.

Highballs & Meatballs, the regular mid-week favourite has been rebranded as ‘Highballs & Meatballs: The Christmas Edition featuring Sh*t Knits’. We all know what that means: haul out the worst sweater in your collection and wear it with pride. You’ll also get a free drink at the bar for braving your terrible knitwear and there’s a magnum of Veuve Clicquot champagne awarded each week for the sh*ttest knit of them all. Along with all the sweater-wearing fun there will be festive highballs and bites (all $50) and old school Christmas tunes so you can sing along looking cool while staying warm in your ugly sweater.

208 Hollywood Road, Central, 2549 0208

TURKEY TAKEAWAY

INSPIRED FEASTING

Fancy this spread across your table? Whether it’s for office or home, for Thanksgiving, Christmas, or a random Tuesday, Main St. Deli have a feast that will hit all the right holiday notes. You’ll chow down on one juicy U.S. turkey with apple, sage and cornbread stuffing, Brussels sprouts, mashed potatoes, honey roasted sweet potatoes, buttered baby carrots, almond glazed beans, pan gravy and cranberry-orange sauce. Choose from either pumpkin cheesecake, maple-glazed pecan pie, cherry pie, or Christmas pudding with brandy cream and vanilla bean sauce. Salivating yet? $3,588 for 16-20 people. Lower Lobby, THE LANGHAM, 8 Peking Road, TST, 2132 7898

For a creative twist on the usual holiday banquet, Invisible Kitchen, the mindful chef-made catering company by Tom Burney, are doing several versions of a Christmas party for your home or office.

Starting from $225 a head for the ‘Essential’ package and working up to $500 a head for the ‘Premium’, you’ll choose from delights such as the Turkey Tikka Pasta and Turkey Caesar Sandwich, Meat and Cheese Platters, Super Salads, Xmas Tree Brownies, Mince Pies and Boozy Fruit Salads that’ll get those visions of sugarplums dancing in your head. www.invisiblekitchen.com

HO LEE KARAOKE If singing is your game and creative Chinese food sings to your taste buds, Ho Lee Fook is the place to book your December 31st. A late seating at 8.30pm will line the stomach before you pick up the mic at 10.30pm for three hours of free-flow sake, whisky green tea, vodka and beer. $1,118 includes dinner, free flow and karaoke, or $628 for drinks and karaoke minus the meal. 1-5 Elgin Street, SoHo, 2810 0860 afoodieworld.com 17

REFINED REVELRY Let Executive Chef Andrea Accordi from Four Seasons Hotel take care of your at-home festive feasting with an alternative to the traditional turkey: the Mayura Short Loin. The 5kg, 7-hour slow roast is an award-winning Australian Wagyu beef varietal that gets its special flavour from the chocolate fed to the cows. This platinum beef short loin comes with potato and black truffle gratin, red onion marmalade, Romanesco and mustard jus for $4,850. You can also choose another alternative with the classic Gammon bone-in ham for $2,680, or the time-honoured roast turkey and all the trimmings for $2,680. All are good for 8-10 diners. Four Seasons Hotel, 8 Finance Street, Central, 3196 8888

GROCERIES FOR GOOD Make your holiday food purchases benefit Hong Kong’s hungry by ordering from HonestBee’s online Feeding Hong Kong store. From now until December 31st, for every item purchased within the store (products such as canned goods, cooking ingredients, rice and noodles), HonestBee will match item-for-item then directly donate the products to the Feeding Hong Kong charity to be distributed to the underprivileged in the city. www.feedinghk.honestbee.hk

DRINKS TO YOUR DOOR This new alcohol delivery service is an app designed for the simple purpose of delivering chilled drinks (mainly alcohol) to your door. Download the Chillers app on your phone and get your refrigerator stocked for the season. Drinks will be delivered within 40 minutes and is available all over Hong Kong Island, Sai Kung and Discovery Bay, as well as Foodpanda and Uber Eats. The menu provides a selection of beers, ciders, wine, Champagne and spirits, as well as mixers. Deliveries available from 10am-10pm daily.

RING IN THE NEW YEAR If you like a theme with your New Year celebrations, we have the party for you. DiVino will host a gangster-themed mob party with prohibition era attire and the restaurant decked out like a Speakeasy, complete with plenty of props for photo opps. They’re also featuring a mafia meal with a mini a la carte and specials menu early even, then after 9:30pm, a DJ kicks off with some countdown tunes to get revelers into the party mood. Free flow DiVino standard pours available for $650 from 8pm until 1am.

73 Wyndham Street, Central, 2167 8883 18 afoodieworld.com

HO L IDAY GUIDE

Foodie Gifting Here’s a taster of some of the foodielicious products available on www.afoodiemarket.com. From eco-friendly metal straws, designer lunch boxes and handkerchiefs to made-in-Hong Kong candies, cookbooks, sauces, biscuits and cakes (like the Pandan Coconut Cake, mmm) as well as tableware, organic foods and a curated selection of amazing biodynamic and natural wines. Did we mention the sushi cushions? There’s no better pressie for a foodie that the gift of laying their head down on soft and comfy onigiri; that’s pure sushi soothing.

Puni Puni Sushi is Operation Overhaul's first plushie project and was funded with Kickstarter. The collection features four super squishy and huggable plushies with your favourite sushi designs. Each plushie is made from a super soft minky fabric and designed to be large enough to double up as pillows. $290 each or $1,000 to collect all four.

Biodynamic and Natural Wines are a beautiful way to celebrate the cooler season. Foodie eMarket has a carefully curated selection of gorgeous French wines with prices starting from $180. You’ll find labels from family-owned vineyards like Domaine Saint Nicolas and Château Vieux Taillefer to woo your fine wineloving taste buds. For the festive season any wine order over $1,000 will come complete with a set of 6 Foodie x Lucaris crystal wine glasses worth $600.

Fancy some feel-good cakes? What do we mean by that? Well, let us tell you: Cedele believes in an 'Eat Well. Be Well' philosophy with an emphasis, of course, on great taste. Their cakes contain no refined sugar and make use of only the highest quality ingredients, which makes you feel pretty good about eating that extra slice, right? From the Chocolate Flourless Log, Classic Minced Pie and Salted Caramel Pecan Pie to Christmas Pumpkin Cake and the Pandan Coconut Log, there are flavours to suit every palate. Plus, any cake orders over the festive period will receive a free cake-cutter, and the first 20 customers will get a 10% off coupon for dining in Cedele's Fashion Walk location in December.

And finally, a great gift for that special foodie in your life - have our print magazine delivered direct to their door! A subscription to Foodie is only $30 for 3 issues and $45 for 6 (but they don’t have to know that!). afoodieworld.com 19

foodie Our fabulous Foodie Market returns! Running every weekend from November 18th until December 31st, at Food Street, Fashion Walk in Causeway Bay, you’ll find everything you need for the holiday season. From food and drink to beauty, fashion and skincare, get all your shopping done while enjoying fresh festive treats along the way. We'll have fantastic giveaways for each day of the market, and make sure to visit Foodie at our stall within Cedele to share a glass of mulled wine with us!

Visit us at www.afoodieworld.com for all the details.

Here’s a taster of some of the stalls to look forward to:

20 afoodieworld.com

FO O DIE HO L IDAY MAR KET

Patisserie Jeffrey Koo

Bite Me

Peacock Fine Foods

Myicellar

PAT I S S E R IE JE FFERY KOO This local Hong Kong patisserie will be showing off and selling a wide selection of their awardwinning baked goods, like ginger heart chocolates, apple crumble tart, chocolate truffles, macadamia dragees, chocolate lollipops and dark chocolate orange peels. www.pjk.com.hk Coco Espresso

P E ACO C K FINE FOODS This family of food fanatics come from a background of F&B and FMCG markets that make them experts on identifying, sourcing and selecting unique high quality products from around the world to bring to Hong Kong consumers. Some of their carefully curated products include their award-winning raw New Zealand honey and artisinal Belgian chocolates. www.peacockfinefoods.com

BIT E ME TO NIC Bite Me Immune Support is an all-natural blend of rich Manuka honey, organic apple cider vinegar, ginger, lime and lemon juice combined with cayenne pepper and turmeric. This all-natural tasty tonic is a family recipe, which has passed down the generations and contains organic ingredients. www.bitemetonic.com

MY ICELLA R This mobile platform makes it easy for food-lovers to discover wine and tasting events. With easy access to wines from local distributors delivered direct to customers door steps as well as keeping them updated with wine news and tasting events around town. www.myicellar.com

COCO ESPRE SS O With their motto of “Roasting Perfection, Brewing Happiness�, Coco Espresso prides themselves on their single origin coffee and drip coffee technique that has grown into one of the leading specialty coffee chains in Hong Kong. With 4 coffee shops, their rapidly growing enterprise continues to bring innovative coffee products to Hong Kong coffee lovers. www.cocobarista.com afoodieworld.com 21

Eat.it

CR A F T ISSIMO Selling two specialty brands for true appreciators of passionate brewing with special deals and discounts for the holiday season: Birra del Borgo craft beers like the Duchessa,which posesses a floral and peppery Saison brewed with spelt malt from the Duchessa Regional Park, and the ReAle Extra, a complex quanitity of hops leading to an epic range of fragrances with unpredictable gusts of citrus, pine resin and tropical fruits. Also Maley Ciders exhibiting clean aromas of green apple that blend in pleasing notes of citrus. www.craftissimo.hk

EAT.I T Enjoy delicious Italian foods from this casual neighbourhood eatery and market serving up all things simple and absolutely delicious in an unpretentious manner. Most ingredients are flownin fresh direct from Italy for guests to experience the joy of sharing like a true Italian family. www.italyeatery.com

THE F LYING WIN EMAKER Changing the way people view wine, founder Eddie McDougall will be selling some of his beautiful vinos like his King Valley Prosecco, Tête-à-tête Rouge, and The Urban Project, a Grenache fermented and bottled right here in Hong Kong. www.flyingwinemaker.com.hk 22 afoodieworld.com

NOSH

RW W IN E STO RE This wholesaler and retailer specialises in unique Italian wines from family vineyards such as Mizzon, Giorgi, Guarini, Pellegrino, Riva and Argisole and will be selling everything from whites and reds to fizzante and dessert wines to complement your celebrations this festive season.

N OSH NOSH believes in re-inventing the takeaway business in Hong Kong. All NOSH recipes are under 550 calories and made with the best seasonal ingredients sourced globally. To deliver on its “Eat Smarter. Live Better” motto, all products are packaged in biodegradable materials. www.nosh.hk

YOUN G M A S T E R B RE W E RY Hong Kong’s largest, highest rated, and most awarded craft brewery producing a wide range of exciting craft beers. They kick-started the craftbrewing movement in Hong Kong since 2013 with a mission to make truly distinctive beers with world-class quality standards and no pandering to lowest common denominator flavor profiles. www.youngmasterales.com

FO O DIE HO L IDAY MAR KET

Young Master Brewery

Victor & Hugo Chocolate & Wine

V I C TO R & HUG O C HO COLAT E & WI N E Victor & Hugo Chocolatier is an established and well respected chocolate and wine retailer in Hong Kong, who offer quality products and exceptional customer service to shoppers. With Victor & Hugo Wine, they are offering online shoppers the ability to browse and purchase from their lovely selection of wine with home delivery, from the comfort of their own homes. www.victorhugowine.info

BA SAO Based in Hong Kong, BASAO works closely with artisanal producers across the growing regions of Asia to produce a range of 'clean' teas from living soil, free from inorganic fertilisers and pesticides.

The result is a diverse range of styles made using traditional methods and of exceptional quality. www.basaotea.com.cn/en

BASAO

BE R R I E S4 BE AU T Y Berries4beauty source an unsurpassed selection of skincare, haircare, body-care and makeup brands from all across the world and share those with you to exude your beauty from the inside out. www.berries4beauty.com

C HI C H OME D ECO This European household and gift online and popup shop offers aprons, tea towels, oven gloves, diningware, glasseware, plaid, throws, vintage collection and other household accessories imported mainly from Europe for your loved ones. www.chichomedeco.com

Coco Paradise

COCO PA RADISE Specialising in crafting healthy, delicious, dairyfree, gluten-free and nutrient-packed coconut goods. It's coconuts everything! From improving heart health, beautifying, increasing immunity and even aiding with weight loss - the coconut is a superfood! They create coconut recipes that eliminate the junk without compromising on flavour. www.cocoparadise.com afoodieworld.com 23

EV ERY T HING ORGAN I C With exclusive distribution rights across Asia Pacific for CityFarm and Be Organic food products which are all ECO-certified, Everything Organic offer a wide range of competitively priced, high quality and consistent organic products with a vision of Everything Organic, Everyday Organic. www.everything-organic.com

Everything Organic

Jou Sun

Sabatino Tartufi

Taboocha

N*ce Pops

Teapigs

J O U SU N HK’s first Online Farmers’ Market where customers buy food directly from farmers and importers. To ensure the finest product quality, their partners freshly pick and pack orders on delivery day, which their team then delivers to you with a view to revolutionise how the world eats! www.jousun.com

N *I C E P OP S The Incredibly Nice Gourmet Ice Pops are 100% all natural, 100% handmade in small batches, here in Hong Kong, using only fantastic ingredients - most pops are 100% vegan too! Inspired by Mexican paletas, creative seasonal cocktails, healthconscious juicing, decadent western and traditional Chinese desserts, and amazing foods they love, their pops comes in a seasonal variety of exciting and uniquely nuanced flavours, including their signature boozy pops! www.nicepops.hk

SA B ATINO TARTUFI Established in 1911, Sabatino Tartufi carries only the most highly regarded truffle species and offers a range of original gastronomic truffle products. The blend of modern technologies and our traditional recipes create the ultimate truffle experience. All truffles are processed and preserved to maintain their freshness and high quality. www.sabatinotruffles.com

S TO RY WINE From years of visiting vineyards, they became dedicated wine students and three years ago set up Story Wine to bring beautiful wines from artisanal wineries in Italy to Hong Kong - beautiful as they are made with love and respect for nature, taste fabulous and are good for the body. www.storywine-hk.com 24 afoodieworld.com

TABOOC H A Taboocha is the first kombucha company locally brewed in HK and founded by the sisters Pat and Lisa in mid 2014. Kombucha (fermented tea) is a fizzy drink served chilled, which contains good probiotics and enzymes to help digestion, promote gut health and body detox. Taboocha engages in promoting health for mind and body! www.taboocha.com

TEAPI G S ‘No airs. No graces. Just fine tea’ sums up the teapigs world. They offer super quality tea without the pomp, bow ties and gold trim. Their tea comes in biodegradable tea ‘temples’ - loose tea without the fuss. Each tea temple contains whole leaves, flowers or berries. No dust! www.teapigs.com.hk

FO O DIE HO L IDAY MAR KET

O U R VENDO RS

U N C V R

More vendors to be added every day! Visit www.afoodieworld.com for the most up-to-date vendors list. afoodieworld.com 25

LITTLE HONG KONG KITCHEN Recipe blogger and home-cook extraordinaire Laura Williams from My Little Hong Kong Kitchen gives us her secrets for some seriously delicious dishes www.mylittlehongkongkitchen.com

26 afoodieworld.com

R ECIPES

'LEFTOVERS' CURRY PIES Serves: 4 Prep time: 30 mins Cooking time: 30 mins

Ingredients: Noodles • 300g leftover shredded chicken or turkey • 2 medium potatoes • 1 medium carrot • ½ small head of broccoli • ½ cup frozen peas • 1 onion • 2 garlic cloves • 2 tsp grated ginger • 1 chopped chilli • 1 tsp turmeric • 1 tsp cumin • 1 tbsp garam masala • 1 tin chopped tomatoes • 300ml coconut milk • 1 chicken stock cube • 1 handful chopped coriander • 500g puff pastry • 1 egg

3.

4.

5.

Method: 1.

2.

Begin by peeling and chopping the potato and carrots into small cubes (around 2cm). Blanche in boiling water for 5-6 minutes until beginning to soften and remove from the water.

Chop the onion finely and place into a large pan with a drizzle of oil. Cook for a minute or two until soft and add in the chilli and ginger. Continue to cook for

6.

another minute or two. Add the dry spices into the onion mix and cook for a minute, then add in the tomatoes, coconut milk and stock cube and stir to combine.

Season well with salt and pepper.

Cook the curry mix for 20-25 minutes on a medium to low heat. Allow the sauce to reduce by about a third. After 15 minutes of simmering, chop the broccoli into small pieces and add this into the curry along with the peas, shredded chicken or turkey, and coriander. Once the curry has thickened, remove from the heat and allow to cool in a bowl.

Roll out the puff pastry to about the thickness of a $10 coin. Cut out 8 rings of pastry about 5 inches.

Line a small, 5inch loose bottomed cake tin with the pastry, or alternatively, make flat hand pies - to do this, place a mound of the cooled, thickened curry into the centre of the pastry round and brush the outside with beaten egg - top with another round of pastry and secure the outside of the pie with a fork or your fingers. If using the tin, fill the mould with curry and top with another disc of pastry.

Push the pastry together to seal and trim the excess.

Brush the top of the pies with beaten egg and place into a preheated oven at 180°C for 25-30 minutes until golden brown.

Allow the pies to cool for 10 minutes before consuming.

afoodieworld.com 27

28 afoodieworld.com

R ECIPES

MUSHROOM & THYME RAVIOLI Serves: 4 Prep time: 30 mins Cooking time: 10 mins

Ingredients: Pasta • 2 large free range eggs • 200g tipo ’00’ flour • 1 tsp extra virgin olive oil • Pinch of salt

3.

Filling • 400g mixed mushrooms • 1 onion • 1 tbsp olive oil • 1 tbsp butter • 1 large clove garlic • 2 sprigs fresh thyme • 125g ricotta • 50g Parmesan cheese • Salt and pepper to season Method: 1.

2.

For the pasta, place the salt and flour into a bowl and make a well in the middle.

Crack the eggs into the well and add oil.

Gently mix, bringing the flour into the eggs until you achieve a dough. Knead for ten minutes until the dough becomes soft and stretchy. Wrap and place into the fridge to rest for 20 minutes.

For the filling, finely chop the onion and garlic and place into a frying pan with the butter and oil. Chop the mushrooms and add to pan with the thyme sprigs. Cook the mushrooms on medium heat until softened and browned. Then place the

4.

mushroom mix into a bowl and mix in the ricotta and Parmesan. Season.

For the ravioli, cut the pasta dough into four. Keep the sections well covered in cling wrap so they don't dry out. Gently press one section into a flat round. Dust the surface with flour and roll the pasta out to a 1cm thickness or use a pasta rolling machine to get a long rectangle shaped sheet of pasta. Repeat with the other dough sections. Add heaped teaspoons of the filling along the sheet of pasta, leaving around 3cm in between each mound. Dip your finger into water and draw a ring around each mound of filling. Top this pasta sheet with the second pasta sheet. Press the top sheet of pasta around each mound of filling ensuring all the air is pushed out and the pasta sheets are sealed. Use a pasta cutter or a knife to cut out the ravioli.

Repeat with the remaining pasta and filling. Ravioli is now ready to be cooked.

Place ravioli into a pan of boiling water for 2-3 minutes until the pasta is al dente.

Drain the ravioli and serve with a creamy mushroom sauce. For the full recipe method, visit www.afoodieworld.com.

Visit www.afoodieworld.com for the recipe on how to make a dreamy, creamy mushroom sauce for the ravioli.

afoodieworld.com 29

meatless monthly Cindy Lam of Olive Oly Kitchen cooks delicious vegetarian recipes that support local farms and promote good old home cooking. This month, she shares her hearty vegan laksa www.oliveolykitchen.com

30 afoodieworld.com

R ECIPES

VEGAN LAKSA Serves: 1 Prep time: 20 mins Cooking time: 30 mins

Ingredients: Laksa paste • 2 lemongrass stalks • 1 garlic clove • 1 red chili • 1 shallot • ½ onion • 1 bunch coriander • 1 thumbsize tumeric • 1 thumbsize ginger • 1 thumbsize galanga • ½ cup coconut cream • 1 tsp cumin seeds • 1 tsp curry powder • ½ cup peanuts • 1 tbsp peanut butter • 1-2 tbsp soy sauce • ½ lime juice • 1 tbsp sesame oil

• •

•

Method: 1.

2.

3.

Laksa soup • 500-600 ml vegetable broth • 1 cup coconut cream • ½ onion, thinly sliced • 1 carrot, cut into chunks • 1 cup bean sprouts • ½ zucchini, thinly sliced Noodles and garnishing • 80-100g rice noodles, cooked • ½ cup of cooked edamame • 80g pan-fried tofu marinated in Sriracha, honey and soy sauce, cut into cubes

80g roasted broccoli A small bunch of chopped coriander, thinly sliced red pepper, spring onions and mint leaves A small wedge of lime

4.

Place all of the ingredients for the laksa paste in a food processor and blend until smooth. Store any leftovers in the fridge for up to one week.

Cook the rice noodles in a pot of boiling water according to the package instructions. After the noodles are cooked, rinse the noodles to stop cooking and set aside.

Heat a small pot with a drizzle of olive oil on medium-high heat, add the laksa paste and cook for 2-3 minutes until the paste gets separated with its oil and a strong fragrance releases. Then, add onions, carrots, and zucchini along with the vegetable broth and coconut cream.

Bring the pot to boil and reduce heat to medium-low. Let simmer for at least 15-20 minutes. Add the bean sprouts 2-3 minutes before serving. Season the broth according to your taste.

In a serving bowl, place the cooked rice noodles first, then top with roasted broccoli, edamame, and tofu. Ladle the soup into the bowl and garnish with coriander, red pepper, spring onions, and mint.

afoodieworld.com 31

the zero waste diaries Hannah Chung is on a zero eco alternatives and green solutions for everyday living

•

Celery leaves

and is aiming to achieve

•

Coarse sea salt

zero waste within one year.

Follow her journey on Instagram @thezerowastechallenge.

Fruit peels. Forgotten veggies. That rum in the back of your cupboard.

Don’t give up on your leftovers and turn your trash into treasure with these edible gift ideas.

It’s estimated that a third of our groceries end up in the trash and it doesn’t have to be this way. I’m happier than ever knowing that all my years of effort in making edible gifts for Christmas has gone from ‘cardiganwearing old lady chic’ to now becoming on trend. You too can be a trendy gift-giver by making your own from things you already have. Here are a few ideas to get you started: 32 afoodieworld.com

CELERY SALT

1. Pick out the celery leaves and dehydrate them in an oven set to 100°C, or over a dry saucepan. They don’t need very long to dry out. Once dry, crumble in with the same amount of sea salt and store in glass jars.

Keep old glass jars for these recipes and to make sure they’re sterilised by cleaning with hot soapy water, and then placing in a 140°C oven (along with metal lids) until they are completely dry.

Illustrations by Becky Fawdry

waste challenge. She seeks

THE ZERO WASTE DIAR IES

VANILLA EXTRACT •

Vanilla beans

•

Vodka, rum, bourbon or brandy

1. Cover vanilla beans in an alcohol of your choice in a sterilised glass jar or bottle. Whether it’s vodka, rum, bourbon or brandy, it should be 35% alcohol or more.

2. Let infuse for 2-3 months, shake every few weeks, and the colour should transform into a dark brown.

Add more beans if you want to speed up the process.

Store at room temperature and out of sunlight.

QUICK PICKLES •

½ tsp salt

•

½ tsp sugar

•

1-2 garlic cloves (sliced)

•

1 tsp black peppercorns

•

1 tsp coriander seeds

•

¾ cup vinegar

One of the most expensive spices in the world, vanilla should never be wasted. After scraping out seeds for custards or other desserts, keep the stems to make vanilla sugar or vanilla extract.

This recipe works well with onions, cucumber, peppers and cauliflower.

Experiment with those wilted looking veggies in the bottom of your fridge.

1. Slice your veggie of choice and place in a colander. Pour over boiling water and let drain.

2. In a clean and sterilised jar, mix in the rest of ingredients until the salt and sugar has dissolved.

3. Add in the veggies and mix well. The pickles are best eaten in a few days and will keep in the fridge for several weeks.

TOMATO SKIN SALT •

Tomato skins

•

Coarse sea salt

1. To remove skins from tomatoes, slit their bottoms in a criss cross and plunge in boiling water until the skins slowly start to peel back. Place in ice cold water to cool for a bit, and then peel with ease.

2. Weigh the skins (about 50g from 5 tomatoes) and place on a baking sheet. Weigh out the same amount in salt and sprinkle over the skins.

3. Place in a 100°C pre-heated oven and dehydrate until completely dry. This should take 2-3 hours.

4. Let it cool and then crush with a pestle and mortar.

If a recipe requires for you to remove tomato skins, keep them and transform into tomato salt. Its umami qualities will heighten your dishes and add a summery flavour.