Good food 1 october 2012

mackay’s

goodfood A supplement of

Issue 2 | October 2012

Tart Temptations

Page 9

A sweetly divine treat

SWEET FIGGY pudding

A recipe sure to tantalise the tastebuds Page 6

Singaporean feast

We roadtest Kevin’s Place Page 18

On the menu CONTEMPORARY CUISINE

at Romeo & Juliet’s Page 7

What’s Inside

welcome

Kitchen Hawk whips up a pizza that’s three times the fun page 4 It’s salmon the Scandanavian way in Food in Vogue

page 5

Sweet figgy pudding

page 6

What’s On the Menu at Romeo & Juliet’s

page 7

How to eat healthy on a budget

page 8

Tart temptations

page 9

Joel Riddell’s bare essentials

page 10

A heavenly brew at Metro

page 11

Discover the pizza fondue in That’s Entertainment

page 13

Mackay men who can cook

page 14

Supplements for clean eating diets

page 16

Clean eating queen survives trip away

page 17

OCTOBER – the second month of spring and I think we’re already getting a taste of what summer is going to be like… stinking hot!

What a perfect time to fire up the barbie, whip up some cool cocktails and sit back and relax.

I have to say, I love this time of the year and my favourite spring past time involves inflating the blow up pool and sitting in the back yard with some freshly cut fruit and a cool drink.

Our Season Fresh page has some of this month’s yummy offerings on display with plenty to tempt and inspire. And for the second edition of Mackay’s Good Food magazine, we had the opportunity to

Calling all home cooks We road test Kevin’s Place

page 18

It’s mango time in Season Fresh

page 19

Mackay’s own healthy eating club

page 20

Honey and balsamic glazed lamb cutlets in A Cut Above

page 21

Gluten free eating

page 22

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DO you love to cook? Would you like your cooking skills displayed in the latest foodie magazine in Mackay?

W

e are giving our valued readers the opportunity to feature in our monthly publication. All you have to do is send us your yummy recipe and a picture of it displayed beautifully and we will print your recipe in an upcoming edition of The Mackay Telegraph’s Good Food magazine.

To be a part of this mouth-watering, eye catching new magazine, send your recipe and photo to newsroom@ mackaytelegraph.com.

spend some time with a passionate local who is this month’s Mackay Man who cooks. His name is Rick A Peck and he will have your mouth watering with his Baha style delicacies.

This month our Treat Me sweetly section features our fabulous contributor Kim from Table 38 and we find out What’s on the Menu at Romeo and Juliet’s.

I hope you enjoy this edition as much as I liked putting it together.

Pour yourself an icy drink and indulge in Mackay’s Good Food magazine.

Petra

contributors

Introducing our contributors

I

T’S time to meet the top chefs who have helped bring you the second edition of Mackay’s Good Food.

If you caught our first edition, you will no doubt remember Kristy Borg, of Romeo & Juliet’s Restaurant,

Kim Taylor-Powell Coffee Club Riverfront Restaurant

Kim Taylor-Powell has been in the food industry for more than 27 years, helping prepare and serve food at functions and weddings.

Four years ago, Kim started cooking at popular café Oscars and from there she became a part owner of Traffic café and bar.

Kim’s interest in food and meeting new people has led her to open her own restaurant under the Quest apartments, Table 38.

The pride Kim has in her new venture is heard in her voice and shown in the hours she dedicates to her new culinary baby.

Table 38 is a vibrant, comfortable and almost new eatery in Mackay.

This month, Kim has contributed to our Treat me sweetly section and her delicious recipe is a must for your weekend baking plans. Drop in and see Kim in her fabulous new venture at Table 38.

and Joel Riddell, of the Coffee Club’s Riverfront Restaurant.

This month we welcome a new contributor in Kim Taylor-Powell. Kim has a wealth of experience in the industry and you may know her face from Table 38, one of

Mackay’s newest eateries. If you have a cooking or food related question for one of our food experts, email us at newsroom@mackaytelegraph.com and we will get them to give you some useful tips.

Romeo & Juliet’s Restaurant

Coffee Club Riverfront Restaurant

Kristy Borg

We are happy to have Kristy Borg from Romeo and Juliet’s Restaurant back as a contributor for us this month.

Kristy is very passionate about food and this month she can’t get enough of Spanish inspired dishes.

“At the moment I love Tapas food, the little morsels are full of Spanish flavour that makes your taste buds go wild.

“But if I had to pick a style of food that I love and am interested in expanding my knowledge about it would be molecular gastronomy. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines. I like creating dishes that look like a piece of art on a plate.

“I like to be wowed when I take my first bite and I want every bite to be an explosion of intense flavours. I prefer meals that are small so guests can try more than a few dishes, but when saying that each dish has to be executed 110%.”

This month, Kristy gives readers a rundown of what’s on the menu at Romeo & Juliet’s Restaurant.

Joel Riddell

Joel Riddell, the head chef at the Coffee Club’s Riverfront Restaurant, also returns as a contributor this month.

Every professional chef has some items they just can’t live without and this month Joel shares his six kitchen must-haves.

Five of his kitchen necessities are ingredients essential for using as “the building blocks of any tasty treat”, according to Joel who has a highly regarded culinary background. Joel completed his chef apprenticeship on Hamilton Island and became qualified while working at the Clarion Hotel. He has also flexed his culinary muscles at Coral Cay and Satchmos at the Reef. Joel was more than happy to give readers an insight to his kitchen and is looking forward to being an ongoing contributor to Mackay’s Good Food.

kitchen hawk

A pizza that’s three times the fun Triple decker 3 cheese pizza pie

Base n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary 1 cup warm water Filling n 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs Crust n Half wedge parmesan cheese Rocket salad n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic

M

ACKAY’S Good Food celebrity chef Ryan Hawkins knows how to make a pizza that’s three times as tasty – and big.

Ryan’s special pizzas are literally three times the size – a triple decker cheesy delight.

His triple decker three cheese pizza pies are easy enough for the budding chef to make at home. Perhaps, the biggest test is getting your mouth around the pizza pie.

You can follow the recipe here or scan the QR using your smart phone or tablet to see Ryan’s step by step cooking demonstration.

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Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough.

Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.

Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from the oven, let stand for about two mins and then cling wrap the capsicum to sweat the skin off. This will take about 10 mins. Then under the tap wash the skin and seeds away from the flesh, chop into strips and set aside with garlic.

Step 4: Mix the cream, cheese and eggs together into a smooth sauce. Put into the fridge.

Step 5: To caramelise your leek, chop it up. Place a non-stick pan on high heat, add a tablespoon of olive oil and toss in the leeks in with sprinkle of sea salt. When your leek starts to soften and colour, sprinkle with a teaspoon of brown sugar and cook until golden brown.

Step 6: By this stage your dough should be double its original size. So flip it out onto a lightly floured surface and knead all the air out. Portion it into 3 even balls and roll out flat, take your pre-form cake tin and press it into each base to get the perfect size. Place each base onto a tray with baking paper and cook for at 200°C for 10-12 minutes. Cool the bases down.

Now you have all your components to make this triple decker 3 cheese pizza pie. So reduce the temp on the oven to 160°C. Step 7: Place one of your bases into your cake tin, cover with your cream cheese sauce, spicy salami, roast capsicum, caramelised leek and pizza cheese. Do this twice.

At this stage, you need to peel shavings of parmesan cheese and start to stuff it down the sides of the pie to create the crust to keep all the goodness in. Repeat the process for the third time and stuff more parmesan down the sides (remember too much is never enough when it comes to parmesan crust). Place back into the oven at 160°C for 35–40 mins. When you take it out of the oven leave it to rest for about 15 minutes to let the bad boy set.

Step 8: While waiting for the pie to rest, wash your rocket leaves and toss with roast garlic, a splash good olive oil and a splash of caramelised Apple balsamic.

Cut your pie with a really sharp bread knife and enjoy.

Scandanavian style salmon

W

hether it’s grilled to perfection, has a beautiful crispy skin or is steamed in with an assortment of Asian-style vegetables, salmon can be a highlight on any dinner party menu.

Another way to prepare your salmon is to cure it and a dish which seems to be appearing on some trendy restaurant menus is Gravlax.

What is it?

Gravlax is salmon cured the traditional Scandinavian way in a mixture of salt, sugar and dill. Prized for its deep pinkish-orange colour, firm yet tender texture and delicate anise flavour, gravlax makes the perfect appetiser or open-sandwich topping and remains an indispensable part of any authentic-style smorgasbord.

How it’s made

To make gravlax, sprinkle a piece of salmon with a salt, sugar and dill mixture and then press it down with weights and refrigerate for several days. The salt enhances the colour of the salmon and helps break down the protein in the flesh, making it tender. The weights press out excess liquid, firming the fish so that it can be sliced thinly. The end result is beautifully cured salmon, traditi-

onally served with rye bread and mustard dill sauce. It’s also ideal for tossing through pasta or salads.

Try these tasty ideas

Serve your gravlax with scrambled eggs and thick-sliced, buttered wholegrain toast for a satisfying breakfast. n For crowd-pleasing canapés, make mini potato rosti and top with dollops of crème fraîche and small slices of gravlax. n Fold shaved fennel through your potato salad and top with slices of gravlax. n Give gravlax an Asian twist by replacing the dill with fresh coriander leaves and the vodka with dry sherry. n Create a flavoursome fusion-style dish by tossing slices of gravlax through a green leafy salad and serving it with a zesty Japanese-style dressing. n

food in vogue Want to try making your own gravlax?

You simply need six ingredients and 10 minutes to start it off. The salt and sugar cures the salmon so it doesn’t even need to be cooked.

Gravlax Once you taste the final results of this Nordic dish, you’ll want to make it again and again.

Serves 8 Prep 10 mins (plus two days curing time) n 70g (1/2 cup) sea salt flakes n 70g (1/3 cup) caster sugar n 1 bunch fresh dill, coarsely chopped n 1 tsp ground white pepper n 800g-1kg piece of salmon, pin-boned n 60ml (1/4 cup) vodka 1. Place 2 pieces of plastic wrap (large enough to enclose the salmon) on a clean work surface. Combine the salt, sugar, dill and pepper in a bowl. Sprinkle half of the salt mixture on the plastic wrap. Place the salmon, skin side down, on top of the salt mixture. Sprinkle over the remaining salt mixture and drizzle with the vodka. Fold over the plastic wrap to enclose tightly.

2. Place the salmon in a deep baking dish. Top with a smaller tray or breadboard and press down firmly with weights, such as cans of food. Place in the fridge for 36-48 hours to cure. Use paper towel to remove the salt mixture from the salmon. Starting at the narrower end, use a large, sharp flexible knife to thinly slice the salmon across the grain, scraping it away from the skin as you go.

Preparation tips n When buying salmon, choose the tail piece or the next cut up from the tail. This makes it easier to slice the finished gravlax. The fillet is also thinner, so it cures faster. n To pin-bone salmon, place the fillet, skin-side down, on a chopping board. With tweezers in one hand, run the tips of your fingers of your other hand gently over the salmon to locate the bones.

Use the tweezers to pull out the bones and discard.

treat me sweetly

A sweet figgy pudding L

LET’S be honest, who doesn’t love a yummy sweet dish?

Whether it’s a little treat with a coffee or something divine after an amazing meal – any occasion is great for sweets.

This month Kim from Table 38 has given us a delicious recipe for a Fig and Ginger Pudding with Caramel Sauce.

Kim prides herself on making the sweet treats for her restaurant and would love for you to drop in and sample some of her sweet delights. And she also makes great coffee to go with them.

A fig and ginger pudding with caramel sauce. Photo Amanda Balmer

Fig and Ginger Puddings with Caramel Sauce

n 150gms butter n 200gms caster sugar n 5 eggs n 1gm mixed spice n 2gms ground ginger n 250gms milk n 1gm vanilla essence n 225gms dried figs, dices (softened in warm water for 30 minutes) n 425gms of self raising flour n 330g of caster sugar n 125ml water n 130gms brown sugar n 300ml thickened cream Method n Organise trays and ramekins (use deep trays) n Cream the butter, sugar and vanilla essence until light and fluffy n Mix in eggs one at a time n Sift flour and spices together n Drain and fold figs into butter; mix in milk n Fold flour in halves at a time n Spoon into greased ramekins three-quarters full n Place into trays (must be deep ones for when they rise they don’t press on foil) n Fill with water to half way up the ramekins n Cover with foil. You may need two layers to make sure it stays sealed (you want to avoid them roasting on top and losing the steam) n Cook 180°C for 40-45 minutes.

Kim Taylor-Powell from Table 38 prides herself on making sweetly divine creations for the restaurant.

Photo Amanda Balmer

Caramel Sauce n Combine the caster sugar and water in a small saucepan n Stir over low heat until sugar is dissolved n Use a wet pastry brush down the side of the pan to dissolve any remaining sugar crystals n Increase heat to medium-high and bring to the boil n Reduce heat to medium and boil, uncovered, without stirring for 10 minutes or until the mixture turns a light golden colour n Remove from the heat and use a wooden spoon to stir the brown sugar n Stir cream (it may splutter a little) until well combined.

Return to medium heat and cook, stirring for 2 minutes or until smooth n Pour caramel sauce into clean jars or bottles and seal while hot n Set aside until cooled to room temperature label and store in the fridge

on the menu

Confit duck leg, duck sausage with parsnip and vanilla puree, pressed sweet potato cake and coffee infused jus. Photo Amanda Balmer

Romeo & Juliet’s head chef Kristy Borg with her braised pork ribs with mojo sauce.

Photo Amanda Balmer

Romeo & Juliet’s

dishes up contemporary cuisine Banana Prawns, chorizo and broad beans baked in tomatoes, chilli and berb with persian feta and toasted rye. BACK - braised pork ribs with mojo sauce.

Photo Amanda Balmer

T

HE chefs at Romeo & Juliet’s Restaurant pride themselves on delivering quality cuisine that’s second to none.

Head chef Kristy Borg says the key is using fresh local seasonal produce and the best quality meats.

“Our current menu is modern cuisine that has a bit of a Spanish influence,” she said.

“We are all about using fresh local seasonal produce and only the best quality meats and seafood.

“We have fantastic steaks on the menu with your choice of side dishes to make the perfect meal.”

Romeo and Juliet’s offer a special dining experience by

A chocolate parfait with chocolate cake, praline and pop rocks topped with a macaron.

Photo Amanda Balmer

serving up a wide range of dishes with different textures.

“We like to serve up dishes that have a play of textures like savoury custards, purées and foam, and for something different I have offal like sweetbreads and duck livers,” Ms Borg said.

“We’re in the middle of creating a new menu which is going to consist of grazing plates, with a Spanish feel/ influence, so it’s a good opportunity to try more of what we offer. To get inspiration I go on food trips to places like Brisbane Melbourne Sydney and dine at some of the best restaurants Australia has to offer.”

Some of the popular menu items at Romeo & Juliet’s

Score wagyu beef from Darling Downs with steamed broccolini with hazelnuts and lemon and a side of fries and chilli relish. Photo Amanda Balmer

include a confit duck leg served with duck sausage, parsnip and vanilla puree, pressed sweet potato cake and coffee infused jus.

There’s also the tantalising banana prawns dish which is served with chorizo and broad beans baked in tomatoes, chilli and herb with Persian feta.

Romeo & Juliet’s also serves up some desserts to die for, including a chocolate parfait with chocolate cake, praline and pop rocks topped with a macaron.

To taste the world on your plate right here at a local restaurant, call Romeo & Juliet’s on 4969 0200 to make a booking.

MACKAY QUOTA INC. INVITES YOU TO A

Melbourne Cup Luncheon @ Souths 11.00am Tuesday 6th November

$75 per person

Includes: Complimentary Glass of Brown Brothers Bubbles on arrival, 2 Course Meal with Table Service, Round Tables of 10 RSVP Thursday 1st November

FASHIONS ON THE FIELD (Male & Female) l LUCKY DOOR PRIZE l SPOT PRIZES l RAFFLES l SWEEPS ALL PROCEEDS GO TO MACKAY MATER HOSPITAL PALLIATIVE BREAST CANCER UNITS To Book Your Ticket Please Call Souths on 4957 2166 or Mavis on 4957 7367 (If you are a member you can take advantage of our Courtesy Bus!)

good food tips

How to eat healthy on a budget

T

O eat properly, and get all the nutrients you need, can challenge the weekly budget.

To be healthy it is important to eat a variety of foods. Here are a few simple tips that may help you stick to your budget while still eating for health and wellbeing.

Autumn: Grapes, beetroot, raspberries, nashi, capsicum, avocado, potato, nuts, Asian greens, quince, rhubarb, mushrooms, brussel sprouts.

Winter: Beans, apples, broccoli, cauliflower, cabbage, berries, oranges, carrot, leek, parsnip, spinach, turnip and sweet potato.

Eat seasonal

Grow your own

Eating seasonal produce will generally save you cash, as there is more available at that certain time of the year.

Plan your meals around seasonal produce and this will reduce your grocery bill.

Spring: Grapefruit, mandarin, papaya, pineapple, mango, broad beans, spring onion, silverbeet.

Summer: Peach, cherry, currants, watermelon, strawberries, blueberries, asparagus, apricot, cucumber, lettuce, peas, sweet corn, tomatoes and zucchini.

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Having your own supply of fruit and veggies will not only save you money, but will also teach you some new skills. Get the little ones involved and this will teach them where food comes from and what it needs to grow.

Try canned

Canned foods are ideal because of their long shelf life.

Tomatoes and legumes are good cupboard staples for use in pastas and curry dishes. The sodium content of

some canned foods such as chickpeas or lentils can be reduced by pre-rinsing with water before use.

Super specials

By shopping for the super specials you will no doubt keep some of your money in your wallet. The super special are discounts on everyday seasonal produce. The specials are generally found at the front of the produce section.

Buy in bulk

If something has been greatly discounted and it’s a staple in your freezer or pantry, buy it. Just ensure the product has a good shelf life and won’t be out of date before you get to use it. Ideal products for the freezer include lean meats, fish or frozen vegetables which can be easily defrosted when needed. Healthy options for the pantry include sauces, canned products and rice or pasta.

flavour of the month Paul Gibbs shows off his delicious tart.

A Triple Chocolate Tart served at The Restaurant and Cafe on the Lagoon. Photo Amanda Balmer

Tart temptations

P

AUL Gibbs from The Restaurant and CafĂŠ on the Lagoon certainly knows how to whip-up a sweet treat.

For our Flavour of the Month, Paul has indulged readers by explaining how to make a sweetly divine triple chocolate tart.

But be warned – the success of the tart largely depends on the chocolate you use, so choose wisely.

Triple Chocolate Tart

Pastry n 375gms butter diced n 185gms icing sugar n 550gms plain flour n 75gms cocoa powder n 3 eggs To prepare the pastry, mix the butter sugar flour and cocoa powder in a food processor on low until the mixture resembles bread crumbs. Add the eggs one at a time and mix until the pastry just starts to come together. Wrap in plastic film and rest for two hours.

Preheat the oven to 180°C Roll out the pastry to a thickness of about 8mm and ease into a 28cm tart tin. Gently press the pastry into the tin, then refrigerate until firm. Bake for 20 minutes or until it feels firm when gently pressed. Removed from the oven and set aside to cool.

Filling n 520mls cream n 100gms butter, cut into small dice n 350gms dark chocolate n 100gms milk chocolate n 5 eggs n 3 egg yolks n Cocoa powder for dusting Pour the cream into a saucepan and bring to a simmer, then remove from the heat. Stir in the butter and both types of chocolate until melted and combined. Then add the eggs and egg yolks.

Pour the mixture into the tart shells and bake for 15 minutes.

Remove and cool completely on a wire rack.

Dust with cocoa powder before serving.

bare essentials Joel’s kitchen necessities

Coffee Club Riverfront restaurant head chef Joel Riddell.

T

HERE are some things that chefs – both professional and amateur – can’t live without.

Coffee Club Riverfront Restaurant head chef Joel Riddell has five ingredients which he says are the building blocks of any tasty treat.

Chef knife:

It’s very important to have a good quality sharp chef knife for precision cuts. Believe it or not a sharp knife is a safe knife.

Garlic, onion and chilli:

I always have these three ingredients on hand at work and for the kitchen at home. I like to call these three the usual suspects as they can be used as key ingredients at the beginning of various dishes. If used correctly they can add extra aromatic flavours and taste to a particular dish.

Sea salt and Cracked pepper: I find these ingredients go hand in hand with nearly all savoury cooking. A nice coarse sea salt and dried pepper corns grinded or cracked are very important elements when cooking. These two ingredients alone, I feel, are always under rated and can be used incorrectly. Using these two ingredients at the correct cooking stages can really enhance a dishes natural flavour.

In this week’s bare essentials, Joel shares his kitchen must-haves.

Some of them may surprise you, but we reckon many foodies will have the majority of these items somewhere in the kitchen.

White wine:

Having a white wine on hand to cook with is a great way to add flavour. It’s also a vital ingredient used to deglaze pots and pans when sautéing and making sauces.

Olive oil:

A good quality extra virgin olive oil is a great ingredient to have at home. Uses can include using to fry off ingredients, dressings, or a last minute drizzle over a dish for extra depth and richness.

Fresh Herbs:

A nice fresh herb is an amazing way to add a fresh hit of flavour to a dish. They also add colour and change the appearance of a sauce or dish with desired amounts. I am a big fan of the fresh herb. Always add into a dish at the end of the cooking process to get maximum flavour from the herbs.

beaut bevvies

A heavenly brew at Metro T

A sample of some of the Blue Sky Coffee served at Metro Market Cafe.

here’s nothing quite like starting the day with a nice strong cup of coffee.

But where do you go for a good brew?

Blue Sky Coffee is one of the best coffees on the market and Drew Crouch at Metro Markets Café has this little gem of a coffee flowing from his machine daily.

The difference with Blue Sky Coffee is the freshness.

At Blue Sky they believe that freshness is paramount.

Like fruit and vegetables, coffee is a perishable commodity. After a certain period, coffee becomes stale as the oils become rancid and the aroma is lost. Fresh locally roasted coffee will always taste better than one that has spent months in transport and storage, no matter how good it is and how it is packaged.

Blue Sky Coffee provides extremely fresh coffee because the team locally hand-roasts small batches of coffee to order. They package it immediately and supply it to you within days of roasting.

The coffee stocked on Drew’s shelves is about seven days old which really does make a huge difference to the flavour in your cup.

Drew boasts that they are the only stockists of Blue Sky Coffee in Mackay and he would be more than happy to serve you a steaming cup of the Golden Bean Award winner. Drop in and see Drew at Metro Markets Café and sample this fabulous brew.

that’s entertainment

A nifty pizza maker

The Outdoor Furniture Specialists floor manager Lonnie Dick is a huge fan of the Pizza Fondue.

Photo Amanda Balmer

A

RE you looking for something a bit different to spice up your backyard entertaining area?

Then look no further than the nifty Pizza Fondue which is available in Mackay at The Outdoor Furniture Specialists.

The Pizza Fondue is much like a fondue pot - it becomes the centrepiece of the table.

It brings everyone together, creating a positive mood as people create and cook their own mini-pizzas together.

And best of all, because everyone is in control of their own pizza, they can all choose the toppings they like.

Simply make your own pizza dough, which is simple because the good people at Pizza Fondue have included a recipe. Then fill the table with all the different toppings

which you have on hand. Fire up the Pizza Fondue and watch while everyone grabs a spatula and creates their own pizzas.

The Pizza Fondue is such a brilliant idea for the outdoor entertainer and makes a great gift.

The Outdoor Furniture Specialists store is located at Shop 4, Northpoint Retail at the Windmill Crossing.

Visit us today for specialist advice on transforming your outdoor area into something everyone can enjoy!

MACKAY 4942 8277

The best room in the house... isn’t in the house

Northpoint Retail Centre, Windmill Crossing

e-mail: info@tofsmackay.com.au

mackay men who can cook

Rick’s passion for fine food Rick Peck is a whiz in the kitchen.

Spanish salad of potatoes with capers and dill

Serves 6 A favourite when I visit the tapas bars of Barcelona and always loved by my dinner guests (where ever I am) n 700g potatoes (preferably red waxy) n 1/2 cup olive oil n 2 tbsp. fresh lemon juice n 2 tbsp. fresh orange juice n 2 tbsp. onions (minced) n 2 tbsp. parsley (minced) n 1 tbsp. fresh dill (minced) n 4 tsp. capers n salt n pepper (freshly ground) n fresh dill (garnish) Directions: n Boil the potatoes in their skins in salted water until tender. n While the potatoes are cooking, make the dressing in a small bowl mixing together the oil, lemon juice, orange juice, onion, parsley, dill, capers, salt and pepper. Let sit at room temperature. n Drain the potatoes, cool briefly, skin and cut into thin slices. n Arrange in layers in a serving dish, pouring some of the dressing over each layer. n Marinate for several hours at room temperature, carefully turning occasionally with a metal spatula. n Serve at room temperature, decorated with a sprig of dill.

Basic salmon patties

P

ASSION, creativity and an absolute love for life and the art of cooking – Rick Peck has all three of these qualities, along with a wicked sense of humour.

I rang Rick on his day off to discuss his love of food and after a good hour I hung up the phone feeling very inspired and lucky I have the job that I have and the fact I get to meet such amazing, creative people. Rick is one of those people who exude life and he enjoys the finer things of the culinary world. Here are a few of the questions I asked Rick about his passion.

How did you get into cooking?

I was the oldest of six children and with a chronically ill mother I started cooking at the age of eight to feed the family. I would prepare dinners and lunches for everyone and since then I haven’t stopped.

What do you like about cooking?

It’s like a form of modern day magic; you can start with very basic ingredients and turn it into something totally beautiful. I do worry that the art of cooking in the home will disappear, with everyone turning to fast or processed foods.

If you could invite five people to dinner who would they be?

William Shakespeare, Abe Lincoln, Australia’s own Dame

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Nellie Melba, Musician Brian Eno (Roxy Music) and anyone of my dear friends.

Can you give our readers six basic ingredients they should have in their pantries?

1. A good fish sauce, like the 3 crabs brand. I use it in everything that calls for salt, my Italian, Mexican and Asian dishes alike. It adds a roundness of flavour, kind of smoothing things out.

2. Good spices and herbs, they don’t have to be fresh like dry basil.

3. Garlic and onion 4. Freshly ground pepper, not out of a stock standard pepper grinder. I grind my own in a spice or coffee grinder.

5. Balsamic vinegar, great for making your own salad dressings. (Rick’s recipe is attached) 6. I also think you really need to think about the people you are cooking for and their likes and dislikes What advice do you have for our home cooks?

Don’t stick to a recipe, use them as a base and then make them your own. I love to cook cuisines that have a good tradition behind them, you can take a great pasta and add a simple fabulous sauce and make it a great dish. I also think you really need to think about, and hold in your heart, the people for whom you are cooking.

Serves 6 Great as an entrée or main dish, and can be frozen for future use.

Ingredients: n 1 can (16 ounces) wild Alaskan salmon n 1 small onion, finely grated n 2 tbsp. minced fresh parsley n Ground black pepper, to taste n 2 large eggs, well beaten n 1 to 1 1/2 Cups fine dry bread crumbs n 3 tbsp. butter Method: n Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing or mashing any bones (they are edible). n Mix in grated onion, parsley and pepper, and then the beaten eggs. n Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. n Chill for at least one half hour. n In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side until brown, then add remaining butter, turn patties and fry until brown on the other side. n Serve with tartar sauce, mayo or aioli.

Balsamic vinaigrette salad dressing

My dinner guests have raved about this for years. It’s a very easy to make all-purpose salad dressing, which will knock the socks off of anything you could ever buy at the supermarket.

Ingredients: n 1-2 Tablespoons of real Dijon mustard n 1tbs. of dried basil n 1tsp. of fresh ground black pepper n 1tsp. of garlic powder n 1tsp. of fish sauce n 1tbs. of raspberry or strawberry preserves n A splash of water n Balsamic vinegar to fill half-way Method: n Cover and shake vigorously until well blended, then add: n Extra-virgin olive oil (or the oil of your choice) to almost fill a 250g-300g plastic squeeze bottle, or a jar of that size with a tight lid. n Cover and shake vigorously until well blended. Keeps in the fridge forever, but never lasts that long

clean eating

Supplements for clean eating diets

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HAT supplements should you be taking if you have started a clean eating plan?

In last month’s edition we spoke about what clean eating is and now we discuss some of the recommended supplements for the diet.

Firstly, fish oil. Out of the thousands of supplements on the market, there is only a handful which deserves your consideration. Possibly the most well-researched, safe and effective dietary supplement of all is fish oil.

Here are a few quick benefits of taking fish oil:

1. Decrease the incidence of depression and anxiety 2. Decrease blood pressure 3. Reduce the stress response

4. Assist in the treatment of psoriasis and dry skin 5. Assist in decreasing your body’s insulin response to food 6. Decrease whole body inflammation as marked by C reactive protein 7. Decrease triglyceride levels 8. Help with treating ADHD 9. Assist in activating fat burning genes 10. Assist in muscle protein synthesis The next supplement you should look at including in your diet is Calcium. A clean eating diet can sometimes lack in the calcium department, so it doesn’t hurt to add this to your list. When your calcium intake is low, or calcium is poorly absorbed, bone breakdown occurs because the body must use the calcium stored in bones to

maintain more urgent biological functions such as generating a heartbeat, nerve and muscle function.

Bone loss also occurs in post-menopausal women because of decreased oestrogen. Adding a quality calcium supplement will help keep your bone mass and insist in keeping them healthy.

A good multi-vitamin is also recommended. If you think your diet is at all lacking in iron, B vitamins or any minerals, you should look at adding a multi-vitamin to your diet. They help to cover all bases and aid inner-wellness.

For more information on supplements recommended for clean eating or any other type of diet, drop in and see the friendly team at Healthpoint Day and Night chemist on Sydney St.

clean eating

Martinique is loving her new healthy lifestyle

M

ARTINIQUE Aprile, our clean eating queen, is into her second month of her new healthier lifestyle and she loves every minute of it.

Recently, Martinique had a work trip away and had to try and maintain her clean eating program.

“I made sure I had a good breakfast everyday consisting of some poached eggs and healthy side dishes, and then when snack and lunch was supplied during the day I just made the healthier choices,” she said.

“I limited my carbohydrate intake and went for the higher protein meals.

“It is hard to stick to the strict clean eating plan when you are away, but making healthier choices makes you feel better and you know you can get back on track when you get home.”

Martinique also says that drinking Green Tea to keep her metabolism going is helping her reach her goal and is useful when wanting to snack on some naughty things during the day.

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11/05/12 8:43 AM

food review

Kevin’s Place lives up to its reputation

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HEN it comes to dining out, a menu item’s reputation can often precede it.

What I mean is that some dishes are hyped up so much by friends and family that once they are put in front of you its near impossible that the first bite will exceed your expectations.

Before going to Kevin’s Place for this food review I had heard that the restaurant served an insanely amazing calamari dish. In fact, some friends had said it could very well be the best calamari dish in Mackay, so as you could imagine my expectations were very high.

And I’m happy to say that Kevin’s Place didn’t disappoint.

Their lightly battered, deep fried calamari is tossed with five spices, shallots and garlic was a culinary sensation and the best calamari I have, to date, tasted in Mackay.

The five spices calamari also came out alongside some steamed scallops dumpling. Now I have to be honest here, I’m not huge on dumplings. However, I am pleased to say the steamed scallops dumping was soft and tasted great in the crushed chilli and soy sauce.

I am, however, quite fond of sang choy bow and Kevin’s version was a treat. Although next time I would refrain from putting so much of the thick sweet soy sauce (as great as it tasted) in the lettuce cup as after a few bites the sauce was running down my fingers.

Next out was the Malay style sambal chicken. The chicken is wok fried and served in a spicy homemade sambal sauce with carrots and asparagus. The dish was well textured with the chicken tender and the asparagus crisp. Then, the restaurant’s most popular dish arrived – the sizzling beef steak. The beef is put on a hot plate in front of you and the waiter has to fan away the smoke.

The beef was tender and the chef’s special sauce was a delight.

Our chicken and beef dishes were served with the Canotese Fried Rice. There is always the danger that fried rice will be bland but this variation was anything but with a good mix of flavours provided by the shredded chicken, spring onion and egg.

Unfortunately, we can’t review Kevin’s dessert menu.

As much as I and our photographer, Amanda Balmer, wanted to try the banana fritter we were just too full to do it. We did, however see the deep fried ice cream served to a diner at another table and it looked so good that I think we will be back soon to give it a go.

All photos Amanda Balmer

The sambal chicken

The sang choy bow

The steamed scallops dumpling.

Mackay’s Good Food review Melissa Grant gets ready to tuck into the sizzling beef, sambal chicken and fried rice.

The five spices calamari

season fresh

It’s mango time M

ANGO season has arrived and the popular stone fruit is already lining the shelves at Hatties Supa IGA. The store’s produce manager Samantha Watson is always on hand to accept produce deliveries as they come into the store and is committed to quality.

“If it’s not the best I won’t put it on show,” she announced as she checked out the latest seasonal mangoes fresh off the truck.

Fast delivery and good packaging is key, making sure the fruit arrives undamaged and virtually as soon as it is picked.

Ms Watson had a huge job on her hands at this time of year given that mangoes, Australian grapes and beautiful stone fruits have started arriving for the summer months.

Why not stop into Hatties IGA and pick up some season fresh mangoes and prepare this delicious summer salad for your next gathering.

Grilled king prawns with mango, young coconut and lime Serves 4 Ingredients n 2 young coconuts n 2 mangoes n 200ml coconut cream n 1 long green chilli, seeded and finely chopped n Juice of 4 limes n 1 tablespoon fish sauce n 6 spring onions (scallions), sliced n 20 green king prawns

Hatties Supa IGA produce manager Samantha Watson shows off some mangoes which have just arrived at the store.

Method n Peel and finely dice the mangoes and put in a large bowl. Add the coconut flesh, coconut cream, chilli, lime juice, fish sauce and spring onions. n Preheat the barbecue hotplate to medium. n Cut the prawn in half lengthways and remove the intestine.

Season with salt and pepper and cook for a couple of minutes until opaque and just cooked through. Serve drizzled with mango dressing.

healthy eating Before starting the group, Shelly Drage was 34kg heavier.

After: Shelly Drage is a picture of good health.

Weight loss support at new health club

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RE you looking for some support when it comes to losing weight? The Healthy Hub club might be just what you are looking for.

The Double Portion café, in conjunction with The Mackay Vineyard Community Hub, run this inspiring and motivating club every Tuesday evening in the Double Portion café’s function room.

Healthy Hub Club organiser, Shelly Drage said: “I started the group after losing 34kg myself, I wanted to help people come to terms with reasons they’re overweight and just offer support.”

The group is open to everyone and at the moment there are members from both genders who range in age from 35 to 55. The Healthy Hub Club doesn’t push any

brands and they use holistic, spiritual, emotional and physical methods to help individuals during their weight loss and self-discovery journeys.

“We have people join us, that aren’t only here for weight loss,” Shelly said. “The group is currently helping people with gambling issues and to quit smoking. We offer support to everyone and cover different topics each week.

“There is no set program and we understand that everyone needs different kinds of help, so we offer a range of nutritional support.”

If you would like to become a part of the Healthy Hub Club contact Shelly Drage at the Mackay Vineyard Community Hub on 4840 2384.

Did you know?

Tips for healthy eating n By changing the way you cook a meal, you can not only make recipes healthier but you can learn new skills. Nutrient losses can also be reduced by changing your technique. For example, if a recipe asks for boiled vegetables, steaming them is a great alternative. Instead of frying or roasting, try grilling or barbecuing meat and letting the fat drip away. Baking potato chips with a light spray of oil can also produce similar results to deep frying with much less fat absorbed. n Food labels can tell us a lot about what we are buying so we can chose the right products to ensure we meet our recommended daily intakes of nutrients. Compare the nutrition information panels on the back of products by ‘per 100g’ to help you chose healthier ingredients for your cooking. Good things to compare are the saturated fat, sugar and sodium content. Choose the item with the lowest amounts of these nutrients and the ones with higher amounts of protein, fibre and vegetables, which may be listed as a percentage in the ingredients. Percentage of daily intake labelling is also a useful tool to help you choose products and plan meals. n Nuts are often thought to be bad for you because of their fat content. Nuts contain ‘good fats’ (monounsaturated and polyunsaturated fats) which are essential for our health. They are also packed with other nutrients such as protein and fibre and antioxidants. Remembering adding nuts to your diets can be beneficial but limit them to 15 nuts per serve.

A one-stop butcher shop

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HAT a beautiful time of the year to gather up the friends and throw a steak on the barbie.

If you’re a bit over buying your meat from the bigger supermarkets, then why not discover the great range of fresh meats available at Mackay Wholesale Meats?

Mackay Wholesale Meats is your one-stop butcher shop, with five handy locations all around Mackay.

The first store was opened in Alfred St, and since then stores have also opened at Northern Beaches Central, Hatties IGA Complex, Mega Meats at Caneland Central, as well as the latest store to open in the Big Bear Shopping Centre, an express pre-pack outlet perfect for shopping on the run. They only provide Prime Victorian Lamb and Australian Pork and Beef, sourced only from Victoria, NSW and Tasmania to guarantee quality products from their stores to your table.

As well as stocking a huge range of quality meat, we also provide a variety of delicious smallgoods and specialty items, including traditional South African items such as Biltong, Drywores and general grocery items.

Mackay Wholesale Meats has a Facebook page which details exclusive online competitions and weekly special updates. The page can be found at www.facebook.com/ mackaywholesalemeats

a cut above

Honey and balsamic glazed lamb cutlets Ingredients: n Âź cup honey n 2 tbsp. olive oil n 2 cloves garlic n 1 tbsp. balsamic vinegar n Sea salt and cracked pepper n 12 x lamb cutlets, trimmed Method: n Place oil, honey, balsamic vinegar, garlic and salt and pepper in a bowl and mix to combine. n Add the lamb, and toss through the marinade to coat. n Place lamb in a baking dish and cook in a pre-heated oven at 180 degrees for 10 mins. Baste with more marinade and return to oven for a further 5 mins, or until cooked to your liking. n Serve with your choice of salad or vegetables and enjoy

T

HE price of lamb has dropped in recent months, making it an affordable meat to put on the menu this summer.

Lamb cutlets are a popular cut and the team at Mackay Wholesale Meats have given us a simple marinade which is sure to impress.

The best thing is that most foodies will already have the ingredients in their kitchen cupboard.

gluten free eating

Spice up your cooking

L Hatties IGA customer service manager Barb Boles checks out the supermarket’s huge range of gluten free products. Photo Amanda Balmer

Hatties IGA offers wide range of gluten free products COELIAC disease is an autoimmune disease and it seems to be more and more common.

Some people are born with a genetic predisposition to develop the disease, and environmental factors play an important role.

Coeliac disease can be managed by sticking to a strict gluten-free diet.

A person with coeliac disease can still enjoy a varied diet if they fully understand the gluten-free diet.

Foods to avoid include bread, batter, baked goods, pasta, meat products containing gluten and beer. It is important to consult with a dietician with experience in coeliac disease.

The condition can be quite painful and it is important to get correctly diagnosed as the symptoms can mimic those of other digestive problems.

Some of the symptoms of coeliac disease, which may occur on their own or in combination, include: n Anaemia n Digestive upsets, such as flatulence and bloating n Diarrhoea or constipation n Nausea n Vomiting

n Abdominal pains and cramps n Weight loss or poor weight gain in children n Fatigue and generalised malaise Hattie’s Supa IGA stocks a wide variety of gluten-free products.

Suppliers specialise in these products by producing many varieties such as Zehnder, a company which bakes a wide variety of gluten free breads, rolls, pastries and cakes.

There is also a company called Gluten Free Bakery which produces lamingtons, custard slice, Danish pastry and donuts just to name a few. Gluten-free snacks are produced by Snack World and Hole-Sum and foods include cheese gems and Rollies fruit tape.

Another popular supplier is Orgran which specialises in anything to do with baking at home such as cake mixes, muffin mixes, crumbs, flour, etc. There are also many dairy free and gluten free products on the market such as coconut yogurt and coconut ice cream.

These are just some of the gluten-free foods stocked at Hattie’s Supa IGA and to make shopping easy the store is ticketing all these lines with special pointers to highlight that the product is gluten free.

OOKING for a little something to spice up your meals?

If so, then be sure to get yourself down to Hattie’s Super IGA today (27 October) and Saturday 3 November to learn how you can spice up your meals with local chef and KnT Gourment Herbs and Spices owner Kylie Agius.

Bitey nice burgers, Bali dip and Balinese coconut sauce (which can also be used either as a sauce or as a base for a laksa soup) will be on the menu.

KnT Gourmet Herbs and Spices has been operating since 2010 in Mackay, selling produce at local markets and various local retail outlets and restaurants. Now, KnT is stocked at Hattie’s Supa IGA. Ms Agius is a chef with more than 20 years’ experience in the industry and has created spices such as creole, sweet curry, Bali spice mix, herbs de Provence, tomato relish, tomato pickle, Indian chilli pickle (can be used as a curry paste as well) and Balinese yellow curry paste.

“Our mission is to inspire you to create your own mouthwatering and absolutely delicious meals or snacks by using our herb and spice blends in your everyday cooking,” Ms Agius said.

The great thing about KnT Gourmet is the products are gluten and wheat free, contain no artificial flavours, colours or preservatives and are quick and easy to use (no egg wash required when using Spice Mixes) and taste absolutely delicious.

For additional recipes you can go www.blogspot. com/kntgourmet or download a free e-cookbook at www.facebook.com/kntgourmet .

Bitey Nice Burgers: Combine together: n 500g mince meat n 20g KnT Gourmet Creole Spice Mix n 1 onion finely chopped n 1 egg and salt and pepper to taste.

Make into patties and cook to your liking either on the barbecue or panfry. Serve with salad or in a burger roll.

Optional: Add 1 small carrot grated, chopped parsley and 1 stick of finely chopped celery to your burger mix.

Bali dip: Combine: n 200g Philadelphia Cheese n 60ml water n 20g KnT Gourmet Bali Spice n squeeze of lime juice (optional) n salt and pepper to taste.

(For a richer version use cream or mayonnaise instead of water),.

Serve with savoury biscuits or corn chips.

Balinese curry sauce or base for laksa: n 400ml coconut milk n 2-3 tablespoons KnT Gourmet Balinese yellow curry paste n 4 Kaffir Lime Leaves n 1 tablespoons fish sauce.

Season with pepper and salt if required. Heat all ingredients in saucepan. Thicken with cornflour if using as a sauce.

Creole Spice Mix

22

mackay’s

goodfood

Indian Chilli Pickle

OCTOBER 2012

Herbes de Provence

Bali Splee Mix

Sweet Curry Spice Mix

DELICIOUS, CLEAN EATING MEALS PREPARED FRESH TO HELP YOU LOSE FAT, GET IN SHAPE & REACH YOUR GOAL!

Meals are designed to strip fat & add lean muscle,

correctly portioned with protein, fats & carbohydrates.

// save time in the kitchen // affordably priced // different meal options available // clean eating made easy!

$7.50 per meal

For further info & ordering contact:

MASS NUTRITION MACKAY

4951 2996

// Shop 2/105 Victoria St, Mky