The Market Room Winter 16 Fresh Food Guide

WINTER GARDEN

Warm up your winter taste buds with a colourful selection of the season’s freshest produce at The Market Room.

WINTER EDITION 2016 3

THE CHILL OF WINTER SIGNALS A SEASON FULL OF HIBERNATION AND HEART-WARMING DISHES, LIKE SOUPS, STEWS AND HOME COOKING. IN THIS ISSUE, DISCOVER WHAT’S IN SEASON PLUS EXPERT TIPS AND CELEBRITY RECIPES TO INSPIRE YOUR NEXT MEAL.

Enjoy!

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FRESH PRODUCE

T I P! Opt for sweet potato for a nutrient-packed alternative to traditional potatoes – the vibrant orange bulbs offer more vitamin A, vitamin C and fibre.

NOW IN SEASON

WINTER RICHES

Photography: © Rene Derennes / PhotoCuisine / StockFood Australia

THE COLDER MONTHS HARVEST MORE INSPIRING SEASONAL PRODUCE THAN YOU MAY THINK.

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N AV E L ORA N GE

CABBAGE

PA SSION F RUIT

Plump, juicy and mostly seedless, these large oranges are at their peak in winter.

Their thick peel makes for a robust marmalade, and a hardy package to carry for morning tea.

A cousin to cauliflower, pick up green – like the savoy variety and wombok, – or red types. Try it raw, shredded instead of lettuce for salad, or braised with apple as a side for pork.

You can store for up to two weeks before scooping out their perfumed, tangy pulp.

Add a tablespoonful of the flesh and seeds to coconut quinoa porridge for an exotic winter brekkie.

BROC C OF L OW E R

C USTA RD A P P L E

GRA P E F RUIT

Also known as a Romanesco broccoli, it is distinguished by its pale lime-green colour and knobbly texture, with a flavour somewhere between regular broccoli and cauliflower.

The creamy flesh can be scooped with a teaspoon when ripe, such is the tenderness of its pulp. Choose firm, pale green fruit to ripen in your fruit bowl, much like an avocado.

Whether you prefer the tart white grapefruit with yellow flesh or the sweeter pink variety, try their segments atop dark leafy greens with shaved almonds for a tangy winter salad.

JE RUSA L E M A RT IC HOKE

GRA N N Y SM IT H A P P L E

M A N DA RIN

These sweet tubers can be used similarly to potato or parsnip in roasts, purees or soups. Give them a good scrub before cooking – they often sport soil after growing underground.

Crisp and tart, these green apples lend themselves nicely to being cooked. Top muesli with slow-baked, cinnamon-dusted wedges, or roast with potatoes and parsnips for your Sunday roast.

Best during the cooler months, look for Imperials earlier in the season, which have fewer seeds; baggyskinned Hicksons mid-winter; or the Sunburst variety for something extra juicy.

P ick of the bunch

STOP OFF AT EARTH MARKETS, COLES OR ALDI FOR A HUGE SELECTION OF SEASONAL WINTER FRUIT AND VEGETABLES.

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THE BAKER SIMMONE LOGUE’S

FRENCH TOAST WITH PASSIONFRUIT CURD & ROSE PETALS

WARM AND TOASTY

WHEN THE WEATHER COOLS, TURN TO PIPING HOT BREAD

UPSCALE YOUR BREAKFAST TOAST AVO SMASH MEETS MEXICO BETTER WITH BREAD FI LLI N G SOUP Try your hand at making pappa al pomodoro, a traditional Tuscan soup blending bread chunks with juicy tomatoes for a velvety puree.

A HEARTY LOAF IT’S CHILLY OUTDOORS – just the ticket for heating up a loaf of bread in the oven for a soothing warmth, or serving it toasted for extra crunch factor. Darker, wholesome and grain-based breads are ideal for the turn in weather. Think European-style breads, like the Lekkerbrot loaf. Dusted with kibbled rye, the dough uses a mix of white and wholegrain flours with linseeds. For those keen on high fibre, the Chia Omega-3 Wholemeal loaf is a double whammy with omega-3-rich chia seeds. Meanwhile, the Cape Seed Loaf is perfect for grain lovers, packed with sesame, linseed, sunflower and poppy seeds.

MY TRADE TIPS

CRUN CHY PASTA Blitz up stale, dry-as-a-bone bread with fresh rosemary and olive oil to make a fragrant topping for ovenbaked pasta.

SUBSTAN T I AL SALAD Soak bread pieces in water and olive oil, then toss with sliced tomato wedges and basil.

Squeeze avocado with fresh lime juice, sprinkle with sea salt and crush using the back of a fork. Spread across sourdough, and top with grilled sweetcorn, dried chilli flakes and fresh coriander.

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SERVES

4

“Not just one of the prettiest breakfast dishes ever, this French toast is lusciously delicious and an ingenious way to use up left-over sourdough.

Instead of passionfruit curd, you could drizzle the toasts with maple syrup and top with a scattering of blueberries or sliced banana.”

METHOD 1 In a bowl, whisk together the eggs, cream and vanilla to create an egg custard mixture. On a large plate, mix the caster sugar and cinnamon.

2 Gently fold the passionfruit pulp into the lemon curd. Cut each slice of bread into two pieces.

3 Place a large frying pan over high heat. Add half the vegetable oil and half the butter and warm until the butter starts to foam. Turn the heat down to medium.

4 Dip half the bread slices in the egg custard mixture and cook for 2 minutes, or until golden underneath. Turn the slices over and cook the other side. Drain on paper towel, then toss the slices in the cinnamon sugar.

5 Clean out the pan and repeat with the remaining oil, butter, custard and bread. Meanwhile, heat four plates.

6 Stack four pieces of toast on each plate. Spoon the passionfruit curd over the top, scatter with rose petals, and enjoy straightaway.

LEMON CURD 1 Put the butter and lemon zest in a heavy-based saucepan and place over medium heat.

2 In a separate bowl, whisk together the egg yolks and sugar.

3 When the butter has melted, add the egg yolk mixture and lemon juice, then whisk constantly over medium heat until the curd thickens.

This will take about 10 minutes.

4 Leave to cool, then ladle into a sterilised jar and seal. The curd will keep for at least 2 months in the fridge.

SHOPPING LIST 4 free-range eggs 250ml (1 cup) thin (pouring/whipping) cream ½ teaspoon vanilla extract 4 tablespoons caster (superfine) sugar

GO SCANDO Make like the Danes do with their traditional open-faced sandwiches, the beloved smørrebrød. Finish a piece of dense brown bread with cream cheese, finely sliced radish and cucumber, flaked smoked trout, trout roe and chopped chives.

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1 tablespoon ground cinnamon pulp of 2 passionfruit 125ml (½ cup) lemon curd (see below) 8 thick slices Sourdough bread about 4 cm thick 4 tablespoons vegetable oil

A SWEET START

Who says you can’t have dessert for breakfast? Top wholemeal bread with a slathering of velvety mascarpone cheese, sliced winter pear, protein-packed bee pollen, crushed hazelnuts and a generous drizzle of eucalyptus honey.

4 tablespoons butter unsprayed rose petals, to garnish (optional) LEMON CURD 250g unsalted butter

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“My favourite grain-best bread is our Cape Seed Loaf. Its wholemeal base fills you up and it has a low GI of 48. Keeps you fuller for longer. ”

zest of 2 lemons, plus the juice of 3 lemons 3 large free-range egg yolks 190g caster (superfine) sugar

SAMANTHA DOWNING, SALES MANAGER, BAKERS DELIGHT. This is an edited extract from In the Kitchen by Simmone Logue, published by Murdoch Books, RRP $39.99.

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THE POULTRYMAN

SUNDAY ROAST

CHICKEN MAKES A SUCCESS OF EVERY MEAL

SHOPPING LIST 8 chicken drumsticks sea salt and freshly ground

NEW TWISTS ON CLASSIC CHICKEN T EN DERS

ONE POT WONDERS POT PIES ARE A TRUE WINTER comfort food – fork-tender meat covered by a thick, rich sauce, topped with crisp golden pastry. ✱ Just about anything can be turned into a pie filling. For a twist on the traditional chicken pie, try using Thai chicken curry or tandoori chicken as your pie filling. ✱ They can be served as a large family-sized pie or as individual ramekins. You can find a huge assortment of pie dishes and ramekins at Robins Kitchen. ✱ For a ready-made solution, Lenard’s Chicken offers a great range of handmade pot pies, or pick up one of their delicious free-range roast chickens for a classic winter’s evening meal.

MY TRADE TIPS 10

Tenderloin is the small, very lean strip of flesh found under the breast. Their size makes them an easy choice for stir-fries, as well as pan-frying and deep-frying.

T HI GHS The more moist, dark meat of chicken. Use thighs, with skin and bone intact, for casseroles, braises and roasts.

Thigh fillets, with skin and bone removed, are perfect for stirfries, pan-frying and on the barbie.

BREAST Skinless, boneless breast fillets have very little fat.

Use for stir-fries, pan-frying and steaming.

3 tablespoons apple cider vinegar

THE CLASSIC: CHICKEN KIEV ✱ A staple on dinner party tables in the 1970s, this dish – chicken breast filled with garlic butter, crumbed and deepfried – actually originated in France and has nothing to do with Kiev.

3 tablespoons coconut oil or goodquality animal fat 1 teaspoon fennel seeds, crushed

THE NEW TWIST: Add chopped fresh herbs to the butter: try tarragon, parsley or thyme.

4 garlic cloves, finely chopped 120g pitted green olives 3 tablespoons salted baby capers, rinsed and patted dry

THE CLASSIC: CORDON BLEU ✱ Ham and Swiss cheese are sandwiched between thin slices of chicken, crumbed then pan- or deep-fried. The term means “blue ribbon” in French, and is given to food prepared to a very high standard.

THE NEW TWIST: Use mozzarella instead of Swiss cheese and top with chopped fresh herbs.

THE CLASSIC: PARMIGIANA ✱ While parmigiana is often associated with veal, chicken parmigiana is just as popular these days. Thin slices of chicken breast are crumbed, pan-fried and topped with a tomato sauce.

THE NEW TWIST: Top the chicken with a slice of prosciutto, a layer of mozzarella then the sauce.

“My go-to chicken dish for winter is butter chicken, cooked slowly to enhance all of the flavours. I love it with garlic naan bread!”

GINA MOUNTFIELD, FRANCHISEE, LENARD’S CHICKEN.

4 bay leaves 200ml Chicken Bone Broth* 100ml dry white wine

PETE EVAN’S

Photography: © George Seper / StockFood Australia

KNOW YOUR CUTS

black pepper

ROAST DRUMSTICKS WITH OLIVES & CAPERS SERVES

4

“This dish is a wonderful way to introduce some new ingredients to your kids.

You could swap out the drumsticks and use marylands or thighs (with the skin on), or a whole chicken.”

METHOD 1 Season the drumsticks with salt and pepper, place in a large bowl and set aside.

2 In another bowl, combine the vinegar, oil or fat, fennel seeds and garlic and mix well. Pour over the chicken and rub into the skin. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

3 Preheat the oven to 200°C. 4 Transfer the chicken to a roasting tin and pour

½ teaspoon paprika 1 large handful of oregano leaves

over the marinade.

5 Scatter on the olives, capers and bay leaves, pour on the broth and wine and sprinkle the paprika over the chicken.

6 Place the chicken in the oven and roast, occasionally basting with the juices in the tin, for 40 minutes until the drumsticks are cooked through and golden.

7 Season with salt and pepper if needed, scatter over the oregano and serve with your choice of sides.

This is an edited extract from One Pot Favourites by Pete Evans, published by Plum, RRP $39.99. *Chicken Bone Broth recipe available from hyperdomeshopping.com.au

THE FISHMONGER

BOUILLABAISSE

CATCH OF THE DAY

SERVES

4

INDULGE IN HOT, HEARTY SEAFOOD THIS WINTER

INFUSE FISH WITH WINTER FLAVOUR

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VITAMIN SEA OILY TYPES OF FISH are the perfect solution for seafood cravings once the weather starts to cool down. Fish species with heartier flesh harmonise well with the more robust flavours of winter ingredients. Pick up fattier kinds of fish, like salmon, mackerel, trout, cod and sardines, which are all good sources of fat-soluble vitamin D as well as omega-3 fatty acids. Likewise, adjust the way you cook your fish in order to reflect the change of season – this time of year, opt for baking, steaming and roasting whole fish or fillets to create satiating, wholesome dishes.

MY TRADE TIPS 12

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STEAM Best done in a bamboo steamer over a saucepan of simmering water, or wrapped in baking paper and foil (en papillote) in the oven.

Both give excellent results.

Score the fish through the thickest part to ensure even cooking.

SMOKING Easily done on the bbq in a wok. Line the wok with foil, add the smoking chips (or woody herbs or tea leaves) and place a wire rack over the top, ensuring plenty of room for the smoke to circulate. It’s best to only lightly smoke the fish, so as not to overwhelm the delicate flesh with a heavy smoke flavour.

Finish the fish off in a hot frying pan.

“My favourite barra would be the Wild Queensland Barramundi, which is best for the cooler months. I like to grill mine with mixed herbs and garlic.”

CHRIS TAPINOU, FISHMONGER, FISH DEPOT.

4 cloves garlic, minced 1 tablespoon tomato puree 2 bay leaves 4 sprigs tarragon 800ml fish stock 400ml water 60ml Pernod 2 bay leaves 400g clams, cleaned and debearded

8 large prawns, peeled, deveined, with tails intact 2 tablespoon unsalted butter salt freshly ground black pepper

BISQUE

B O U I LLABAI S S E

2 onions, finely chopped

4 flathead fillets

A creamy soup made with seafood as its main ingredient, along with potatoes and a roux-based sauce.

A French-style soup that consists of different kinds of fish, and shellfish such as clams and prawns.

Traditionally the broth and seafood are served separately.

1 fennel bulb, trimmed and sliced

4 John Dory fillets

CH OW D ER

A rich, velvety soup – lobster bisque is the classic, though any seafood may be used. Made using just three main ingredients: seafood, stock and cream.

open. Season to taste with salt and pepper and set aside.

5 Heat 25ml olive oil in a large pan over moderate heat until hot. Season and pan-fry John Dory fillets. Turn and cook for a further minute until cooked through.

6 Repeat for flathead fillets using the remaining olive oil. Set aside and keep warm, covered loosely with aluminium foil.

7 Add butter to the remaining oil in the pan and leave to melt until foaming. Season prawns and pan-fry in the hot butter for 1 minute on both sides. Remove from pan and set aside.

8 Reheat the broth if needed and ladle into bowls. Sit fish fillets and prawns on top of the soup and garnish.

75ml double cream

3 CLASSIC FISH SOUPS

TO SERVE 4 small fennel bulbs, halved with fronds reserved flat-leaf parsley sprigs thyme sprigs Photography: © Harry Bischof / StockFood Australia

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MARINADE An easy way to infuse flavour thanks to the myriad jars of pastes available.

Simply rub on and refrigerate for a couple of hours. To make your own, simply use flavours that pair well with seafood: coconut, lemongrass, citrus, coriander, soy, dill, ginger, garlic, etc.

METHOD 1 Heat 50ml olive oil in a large casserole dish over a moderate heat until hot. Sweat the fennel, onion, and garlic with a little salt for 8-10 minutes, stirring occasionally until softened.

2 Stir in tomato puree, bay leaves, and tarragon. Stir in fish stock and water, bring to the boil, and simmer for 1 hour.

3 Strain the broth into a large, clean saucepan, pressing the ingredients through the sieve to extract as much flavour as possible.

4 Add the Pernod to the broth along with the clams. Cover and simmer for 8-10 minutes until clams open and then stir in the cream. Discard any clams that don’t

SHOPPING LIST 100ml olive oil

Try this!

Garnish with fennel halves, their fronds, and sprigs of parsley and thyme

THE BUTCHER

TAKE IT SLOW

SHOPPING LIST 1 lamb shoulder (about 1.1 kg), bone in

WRAP YOURSELF IN THE WARM AROMA OF A WINTER’S KITCHEN

1 garlic bulb, halved crossways 2 brown onions, roughly chopped 1 tablespoon ground cumin

BEST CUTS FOR SLOW-COOKING

1 tablespoon ground coriander 1 tablespoon red Aleppo pepper (pul biber) 2 large handfuls saltbush (optional) 2–3 litres (8–12 cups) lamb stock (or another meat stock)

GO SLOW SLOW COOKING IS THE BEST way to cook – put it all in the pot and forget about it for a couple of hours. There are a number of ways to slow cook – on the stove top, in the oven or using a slow cooker – but all will deliver a succulent, juicy, filling meal. The best slow cooking cuts are “secondary” cuts: tough cuts of meat, such as stewing or braising meats.

These are usually inexpensive, but long, slow cooking delivers meltingly tender meat jam-packed full of flavour. Think about making double of a recipe; these leftovers make great pie fillings.

MY TRADE TIPS

BEEF

LAMB

PORK

CHUCK OR BLADE ST EAK

S H AN K S

FO R EQ UARTER CH O PS

85g (½ cup) raisins

Cut from the neck and shoulder; full of flavour and works well in casseroles, braises and stews. Also sold as stewing or braising steak.

Shanks from the hind legs are larger than those from the front (forequarter shanks); however, the sweeter front shanks are less meaty.

Cut from the thick end of the pork shoulder.

The chops are marbled well with fat, which adds plenty of flavour.

235g (1½ cups) pine nuts, toasted

SHI N

N ECK

S H O U LD ER

Cut with the bone in, it is full of delicious bone marrow. Used in the Italian dish osso buco. Shin without the bone is sold as gravy beef.

Neck chops are marbled with fat, so are brilliant for slow cooking.

They need a long cooking time to turn them tender and succulent.

Cut from the front, it is relatively high in fat, which adds flavour and keeps it moist during the long slow cooking time.

OXTAI L

S H O U LD ER

RIBS

A bony and muscular cut that needs slow cooking to release its flavour, which comes from the bone marrow. Use in soups and stews.

This has more fat than the leg, meaning more taste. It’s great either roasted or braised. Available with or without the bone.

Cut from the belly, pork ribs have more meat on them than American pork spare ribs.

Wonderful slow cooked in a saucy marinade.

“Beautiful casserole chuck steak is perfect for winter. It comes from the shoulder and breaks down really easily – perfect for slow cooking!”

ANDREW WISHART, OWNER, ANDREW’S MEATS.

½ rockmelon

handful coriander, leaves picked and chopped

SHANE DELIA’S

BRAISED LAMB WITH SALTBUSH & ROCKMELON SERVES

8

“This is a dish that you’ll want to cook over and over.

Dead simple and packed full of flavour. For me a slow-roasted lamb shoulder is one of the best dishes you can cook. If you can’t get saltbush don’t worry. It adds real mineral earth saltiness to the dish, but you can make do without it.”

METHOD 1 Place the lamb in a large wide-based saucepan over high heat and cook, turning occasionally to brown, for 10 minutes. Add the garlic, exposed sides down, onion and spices and continue to cook for 5 minutes until the lamb is evenly sealed and the onion is caramelised.

2 Add the saltbush, if using, and enough stock to cover. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and braise for 3–4 hours or until the meat falls off the bone.

3 Remove the bone from the lamb and discard. Set the meat aside and keep warm. Increase the heat to high and continue to cook the braising liquid for about

handful mint, leaves picked and chopped zest of 1 lemon

20 minutes until reduced by half.

Remove about 125 ml (½ cup) of the sauce and set aside.

4 Return the lamb to the pan.

5 Meanwhile, remove the skin from the melon, remove the seeds and cut the flesh into 2 cm pieces. Place the melon in a frying pan over high heat and caramelise for a few minutes, tossing to cook on all sides.

The pan has to be really hot to caramelise the melon, otherwise it will stew in its juices.

6 Add the raisins, pine nuts, coriander, mint and lemon zest.

Mix until combined and add the reserved sauce to help bind the rockmelon and garnishes together. Serve the lamb with the melon salad.

This is an edited extract from Spice Journey by Shane Delia, published by Murdoch Books, RRP $49.99.

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HEALTH MADELEINE SHAW’S

WINTER WARMERS

KEEP YOUR HEALTH IN CHECK THROUGH THE COOLER MONTHS

NATURAL WAYS TO WARD OFF WINTER FLU WINTER ESSENTIAL OILS T EA T REE

SOOTHING ELIXIRS SETTLING IN ON THE SOFA with a mug full of something warm makes the chillier weather much easier to bear. For a nutrient-rich take on hot chocolate, try powdered raw cacao blended with warm water, milk or almond milk. It’s high in minerals like magnesium and potassium.

Alternatively, use powdered turmeric to make a saffron-hued warming drink with anti-inflammatory properties. If you’re after a caffeine-free alternative to coffee, try dried dandelion root steeped in hot water – it has a roasted, earthy flavour.

This fresh scent offers antiseptic and antibacterial properties and can be used to ease respiratory conditions. Add to hand soaps to keep winter bugs at bay.

GRAPEFRUI T Energising and uplifting, this oil has disinfectant properties plus an intense, sweet citrus scent. Add a few drops to a bath to feel extra refreshed.

ECHINACEA This immune-boosting plant supplement can be taken as a pill or capsule, is anti-inflammatory, and may help with respiratory problems associated with the flu and common cold.

GINGER Ginger cleanses the system and is thought to lower the body temperature. Drink it as a tea or add it to soups and stir-fries as a cough suppressant.

SERVES

2

“I love pho for supper; it’s a Vietnameseinspired soup with plenty of heartwarming veg. This is the perfect light meal for a cold night when you’re looking to get loads of vitamins in one hit.”

METHOD 1 Heat the oil or butter in a pan, throw in the garlic and ginger and cook for 30 seconds, then throw in the mushrooms and stirfry for 2 minutes.

2 Pour over the stock, tamari, star anise and cinnamon stick and bring to a boil, then reduce to a simmer and cook for 10 minutes.

3 Throw the carrots and pak choi into the soup to cook for a further 7 minutes while you prepare the eggs.

4 Gently lower the eggs one by one into a pan half-filled with

boiling water and boil for 5 minutes for runny yolks and 9 minutes for hard-boiled.

5 Drain and hold under cold running water to stop them cooking and to cool them enough to peel.

6 Ladle the soup into two bowls, slice the eggs in half and place on top of the soup. Throw the chilli and spring onions over the soup to serve. When you come across the cinnamon stick or star anise, remove them, they are there to add flavour to the soup but not to be eaten.

SHOPPING LIST 1 tbsp coconut oil or butter 3 garlic cloves, crushed 1 tablespoon freshly grated ginger 100g wild or button mushrooms, chopped in half 450ml chicken stock 1 tablespoon tamari 2 star anise 1 cinnamon stick

PROPOLIS Available as a spray to use orally, this compound produced by bees within the hive has antibacterial, anti-inflammatory, antibiotic and soothing properties.

EUCALYPT US Along with its signature aroma, eucalyptus stimulates the immune system.

Add a few drops to steam inhalations.

HEARTWARMING PHO

GARLIC To get the most out of garlic’s powerful flu-fighting properties, it’s best to chew a raw clove every three or four hours.

If you can’t bear the taste, try garlic in capsule form.

1 large carrot or 2 small, julienned 3 pak choi, cut in half 4 eggs 1 red chilli, finely sliced, to serve 2 spring onions, finely sliced, to serve

All products available from Go Vita, and you can visit Realize Health for further wellbeing advice.

HEALTHY HINT

During the winter months, feet can suffer the most from bad circulation. Warm them up by treating them to a reflexology massage to help get the blood flowing.

FOOTCARE HAVEN HERBAL CENTRE. This is an edited extract from Ready, Steady, Glow by Madeleine Shaw, published by Hachette Australia, RRP $45.

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THE DESSERT

FORBIDDEN FRUIT

A LITTLE WICKEDNESS IN WINTER KEEPS US WARM

FLAVOUR BURSTS CINNAMON ✱ A classic pairing: the spice highlights the flavour of apple with a sweetness and warmth. Add early in cooking, but don’t overdo the amount.

AN APPLE A DAY KNOW YOUR APPLES

TRY: Whip cream, icing sugar, vanilla and ground cinnamon and dollop over hot apple pie.

ROYAL GALA Well-suited to apple sauce, they break down easily when cooked. A great substitute for butter or oil in dessert recipes.

CARAMEL ✱ So yummy. Luscious caramel cuts through the bite of sharp apples giving a yin/yang of sweet/tart that is hard to stop eating. The savoury highlights of salted caramel and apple is absolute bliss.

FUJ I

TRY: Pan-fried apple, drizzled with salted caramel.

NUTS ✱ A pairing of nuts, especially when roasted, and apples brings together two robust flavours common in many winter foods.

With a high sugar content, Fuji apples are ideal for cooking. Retaining their shape when cooked, they are perfect for desserts such as apple flans.

RED DELI CI OUS Best used in fresh preparations, such as fruit salad, as their flesh does not hold up well when cooked.

TRY: Sprinkle roasted chopped peanuts, walnuts or pecans over the top of salted caramel apples.

MY TRADE TIPS

APPLES ARE AN IDEAL CHOICE when looking to make a dessert. Some, such as Golden Delicious and Granny Smith, hold their shape better than eating apples when cooked or baked. And while nothing beats an apple pie, the following come pretty close.

1 Toffee apples A school fete favourite. Apples on a stick are coated with a golden toffee. Even kids who don’t like fruit like toffee apples!

2 Apple crumble Apples baked with a crunchy topping. The topping consists of a flour, butter and sugar mix to which rolled oats may be added.

3 Apple flan Basically a pie without a top. Apple flan has a base of spiced pureed apples, topped with sliced apples and baked.

“The Red Delicious, Royal Gala, Pink Lady and Fuji apples are the best apples during winter, with the Fuji apples only emerging in the cooler months.”

VOULLA FRONIS, EARTH MARKETS.

Try this!

Try using other seasonal fruits, such as pears.

FRENCH APPLE TARTS SERVES

4

These apple tarts are perfect for a quick and easy dessert. Not only delicious, they have a low glycaemic index (GI) which keeps hunger at bay for longer.

METHOD 1 Preheat the oven to 200°C. Line a large baking tray with baking paper.

2 Peel, quarter, core and thinly slice the apple.

3 Using a 10.5 cm round cutter, cut four circles from the pastry. Spread the hazelnut meal over the pastry, then top with the apple slices in a circular pattern.

Drizzle the honey over the top.

4 Bake the tarts for 20 minutes or until golden. Serve with the yoghurt.

SHOPPING LIST 1 large green apple 1 sheet reduced-fat puff pastry, just thawed 1 tablespoon hazelnut meal 1 tablespoon yellow box honey, warmed 150g low-fat, no-added-sugar vanilla yoghurt

This is an edited extract from Reversing Diabetes by Alan Barclay, published by Murdoch Books, RRP $35.

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THE DRINKS

WINTER CHEERS

SOME LIKE IT HOT, OTHERS LOVE THE WARMTH OF A GOOD RED

BRING ON THE RED! SHIRAZ ✱ Rich, smooth and velvety, shiraz originates in France but holds the lion’s share of Australia’s wine exports. With Penfold’s Grange in its stable, shiraz at its best is fruity and spicy.

TRY: The award-winning Black Chook Shiraz.

PINOT ✱ Pinot noir is for those who prefer a subtle red without compromising on intensity. Best grown in a cooler climate, Tasmania produces some of the best, along with the Marlborough region of New Zealand.

TRY: The soft and spicy Robinsons Marlborough Pinot Noir.

CABERNET SAUVIGNON ✱ Powerfully flavoured and blackcurranty, cab sav is at its best in the Coonawarra and Margaret River regions. It is often fattened out with merlot’s juicy fruit.

TRY: The rich and robust Houghton Margaret River Cabernet Sauvignon.

THE FINER THINGS

PA IR W IT H

KNOW YOUR DIGESTIFS Digestifs are consumed after dinner, helping to digest the meal.

SPICED CHOCOLATE MARTINI & APPLE PIE VODKA SERVES

2

People in Poland often make their own vodkas.

You can easily infuse ordinary vodka with spices and this cardamom infusion is particularly lovely. Add some cardamom pods to a bottle of vodka, seal it and leave it at room temperature (turning the bottle once a day). Within four or five days the cardamom flavour will have developed.

METHOD 1 Place the chocolate in a heatproof bowl and set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. As soon as it has melted remove from the heat and whisk in the cream and cinnamon.

2 Allow to cool completely before shaking it in a cocktail shaker with the vodka over ice, then pour it into a martini glass.

3 Alternatively, shake in a jam jar and strain into a glass.

4 Sprinkle over a little more ground cinnamon before serving.

APPLE PIE VODKA 1 Combine the ingredients in a tall glass and serve over ice.

BRAN DY Includes Cognac, Armagnac and eaux de vie which are brandies made from fruit other than grapes, such as calvados.

FORT I FI ED WI N E Port, madeira and darker sherries fall under the mantle of wine to which distilled spirit (often brandy) has been added.

WHI SKY American whiskey mostly means bourbon, made from corn.

Scotch whisky and Irish whiskey are made from barley, with aged single malts.

DESSERT IN A GLASS WHERE WOULD WE BE without Baileys? The Irish cream and whiskey liqueur hit shelves in 1974 and quickly anchored its place in cocktail history. Add it to a hot chocolate or coffee to give it a warming kick: 1 Hot chocolate Pour 50ml Baileys (or any Irish cream) into a mug or hot drinks glass.

Add hot chocolate then float whipped cream on top. Sprinkle with chocolate flakes. Marshmallows optional.

2 Irish coffee Combine 60ml Baileys with 180ml hot coffee and 30ml Irish whiskey. Top with a generous dollop of whipped cream. Enjoy!

Gents, before venturing out on a cold winter’s night, start the evening looking dapper with a sharp haircut and a close shave, old-school style.

SHOPPING LIST SPICED CHOCOLATE MARTINI 50g good-quality dark chocolate 50ml (¼ cup) single (light) cream large pinch of ground cinnamon, plus extra to serve 100ml (½ cup) cardamom-infused vodka (see method above) APPLE PIE VODKA 50ml (¼ cup) vodka 200ml (1 cup) goodquality apple juice large pinch of ground cinnamon

CAESAR’S BARBER SHOP. This is an edited extract from Polska by Zuza Zak, published by Quadrille, RRP $45.

20

21

THE FLORIST

INTO THE WOODS WINTER HOME

BRING THE OUTSIDE IN DURING WINTER

1 FLOWERS IN SEASON

MASTER A WINTER ARRANGEMENT

CREATE YOUR OWN

SUBDUED COLOURS Trade in a summery rainbow of flowers in the cooler months for a tonal palette of blooms. Rich burgundy tones pair perfectly with deep purple, while burnt orange and red will stand out in your home.

1

SN APDRAGON S Their unique shape lifts any arrangement.

COOL CLIMATES

2

HYACI N T HS

THINK BEYOND THE BLOOM in winter.

Succulents are resilient plants that can handle the chill of winter just as well as they can the summer heat, and will last longer than a flower arrangement. Many succulent types are dormant in winter, which means you won’t have to water them as much. But still keep an eye on the soil – heaters can dry them out quickly. Also make sure your plants get plenty of indirect sunlight every day, to keep them looking healthy and green. Transform your succulents into a terrarium by ditching the traditional potting and styling them into a unique glass structure. Mix and match your succulent types and bring personality into the arrangement with the addition of moss and pinecones.

Fill your home with their sweet and lingering fragrance.

STOCK Their delicate pastel shades brighten a wintery interior.

2

Try this!

EMBRACE GREENERY Foliage will bring a striking element of texture, shape and a neutral backdrop to let your flowers shine. “Geraldton wax branches are a great filler for winter arrangements,” shares Annette from The Lush Lily. “Magnolia, viburnum and mock-orange leaves are perfect for added greenery.”

Instead of a garden, use the vases with just water to store cut herbs.

3

HERB JAR WALL

Using a ruler and pencil, measure 8cm in from one corner of the plywood squares. Repeat on the opposite corner.

Place a jar in the middle of square, in between the two marks, so it is diagonal to the square. Lay a leather strap over the middle of the jar. Hold one end of strap over one mark and staple in place. Repeat on the other end, pulling strap tight to ensure jar is held in place.

Place a upholstery nail over the staple on one side of the leather strap and hammer in place.

Repeat on other side. Make as many timber jar vases as you require and hang them on the wall using picture-hanging strips.

SHOPPING LIST pencil & ruler

3

VIBRANT VESSELS For an element of colour and wow factor, swap a clear vase for a bright shade or geometric shape. It will lift your arrangement and make an eye-catching centrepiece on your table or windowsill.

4 marine plywood squares (9mm thick, 20cm x 20cm) 4 jars 4 leather straps staple gun 8 brass upholstery nails

MY TRADE TIPS

“Tulips are my favourite flower for winter. They last for ages in the cooler months and come in lots of pretty colours.”

velcro picturehanging strips

ANNETTE WALTERS, SENIOR FLORIST, THE LUSH LILY.

hammer Customise this project using the large variety of jars available from Robin’s Kitchen.

23

QUICK EATS

COMFORT FOOD WINTER HOME

WARM UP FROM THE INSIDE OUT WITH THESE CAFÉ COMFORTS MOMOMOMOMOMOOMOMO MOMOMOOM MOMOM

BRING ON THE SOUP! Warm your soul with a wholesome wintery soup.

The ultimate comfort food when the temperature drops, soups can be surprisingly filling and healthy. Load up on vitamin A, fibre and potassium with a bowl full of Soul Origin’s Pumpkin Soup.

FIVE TO TRY! 24

Must-have sweet treats your taste buds won’t want to miss.

1

SOUL ORIGIN Nutella Brownie has rivers of Nutella, crunchy nuts and chocolate.

2

DEGANI Rocky Road slice is a pile-up of chocolate deliciousness.

OPENING SOON

D E G ANI

WON TON TON

SOUL ORI GI N

If you’re finding the chill hard to take on a winter’s day, then head to Degani for a warming breakfast and great coffee. Their lunch menu is also full of great choices; try pasta, gnocchi, burgers and salads to get you through the day.

Warming and packed full of flavour, Won Ton Ton’s dumplings are absolutely delicious, and they’re freshly prepared. Surrounded by a tasty broth, these traditional Chinese delights, along with their won tons and pork buns, provide light but warming meals.

Salads still have their place in winter – the crunch can be a welcome break from soups and stews, plus they’re packed with nutritious goodness.

Try one with a spiced protein or a dressing with a bold flavour kick.

(07) 3106 5297

(07) 3416 0298

WRAP N ROLL

C X P RESSO

SUSHI PA RA DI SE

Even during winter, our days can be warm, and that’s when traditional Vietnamese rice paper rolls hit the spot.

Full of crunchy vegies, herbs, and noodles, and meat or seafood, these provide a filling, and healthy, lunchtime meal.

A cold winter’s day is made all the better when you start it with a hot breakfast. Try a buttery croissant paired with a cup of coffee (the Parisians swear by it!) or a warm dish of baked eggs with a side of toasted ciabatta for mopping up the rich tomato sauce.

From hand rolls to inside-out rolls to bento boxes, Sushi Paradise certainly lives up to its name. Fresh, healthy, filling and tasty, sushi has got it covered. Soups and dumplings also make an appearance, so there’s plenty to choose from regardless of the weather.

0404 355 852

(07) 3806 1266

0422 585 155

3

CXPRESSO Eat like the French with a chocolate croissant.

4

GO VITA Treat yourself to Goji Crunch chocolate truffles.

5

BAKERS DELIGHT Choc Mud Scones are chock-full of choc chips.

25

THE MARKET ROOM CNR PACIFIC HIGHWAY AND BRYANTS ROAD, LOGANHOLME, QLD 4129

26

ALDI

COLES

FISH DEPOT

LIQUORLAND

SOUL ORIGIN

(07) 3451 3000

(07) 3801 7200

(07) 3209 6002

(07) 3806 3282

OPENING SOON

FOOTCARE HAVEN HERBAL CENTRE

THE LUSH LILY (07) 3209 6800

SUSHI PARADISE

ANDREW’S MEAT

CXPRESSO

(07) 3209 9743

(07) 3806 1266

BAKERS DELIGHT

DEGANI

(07) 3801 1866

(07) 3106 5297

(07) 3801 3888

GO VITA (07) 3801 2561

REALIZE HEALTH (07) 3801 2561

CAESAR’S BARBER SHOP

EARTH MARKETS

LENARD’S CHICKEN

ROBINS KITCHEN

(07) 3806 4217

(07) 3806 2156

(07) 3801 5360

(07) 3209 6130

0422 585 155

WON TON TON (07) 3416 0298

WRAP N ROLL 0404 355 852

This publication is produced and designed by Plump and Spry, plumpandspry.com.au. DISCLAIMER: This publication is produced for the retailers of Hyperdome Shopping Centre. All prices and product descriptions are believed to be correct at time of printing; however, Hyperdome Shopping Centre, its retailers and publishers will not be held responsible for discrepancies. The nature of this publication is style-based and, although every effort has been made to ensure product descriptions and pricing are accurate, all product featured makes no representation or warranty of any kind regarding availability of product at individual stores. Please consult directly with individual retailers to verify product availability and price.