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Page 18


Culinary Corner By Chris Koehn “Cauliflower is nothing but cabbage with a college education”. - Mark Twain A fresh and crunchy salad doesn’t always have to be on the side, it can be the star of its own meal.


3 cups of cauliflower rice (1/2 cauliflower blitzed in a food processor) 250g of broad beans ½ cup fresh peas 2 handfuls of rocket (or baby kale, spinach) 4 radishes thinly sliced ½ cup Medjool dates finely chopped Handful of parsley roughly chopped Handful of mint roughly chopped 1 avocado cubed

Try out this fantastic summer salad made with cauliflower rice. Summer is the perfect time to increase your vegetable intake. This salad will give you energy, it is 100% raw goodness while still being filling and bursting with flavour, cauliflower rice is a mild tasting fresh and filling way to bulk up a salad, dates add a wonderful sweetness and rocket gives you a lovely nutty flavour. It is surprisingly delicious, very easy to make, lowcalorie, and gluten-free and it’s a great rice substitute.

Summer salad with cauliflower rice, rocket and turmeric toasted seeds


Juice of 1 lemon 4tbs olive oil 1 clove garlic finely diced 1/2 tsp maple syrup or coconut sugar Pinch sea salt and a generous amount cracked pepper Toasted turmeric and tamari seeds ½ cup sunflower seeds ½ cup pumpkin seeds ¼ cup sesame seeds 1 tabs tamari ¼ tsp turmeric

For more recipes or any culinary enquiries you can contact me by visiting my website: www.myhomechef.com.au

Wine matters – Champagne Charlie By Guy Surkijn

Drive 145 km East of Paris, France, and there you are in one of the world’s most renowned wine regions, Champagne, a name also given to its sparkling wine and synonymous with celebrations. Champagne must come from this delimited geographic area totaling approximately 84,000 acres of land and where three main grape varieties are grown: one white grape, chardonnay and two black grapes, pinot noir and pinot meunier. Using these grapes and a process called ‘Traditional Method’, characterised by a second fermentation and maturation of the wine in its go to market bottle, this famous beverage is crafted with great care and skill in many a style. So which to choose? The main thrust of the production goes into non-vintage (NV) brut (or dry) champagne. NV brut is typically


made by blending wines from of all three grapes varieties from the current year together with reserve wines from prior years. It is then matured for at least 15 months. This skillful winemaking process allows champagne houses to achieve their own style consistently year on year. This is the more affordable champagne.

champagne produced; Blanc de Blanc, created exclusively from chardonnay grapes, tends to promote crisp citrus flavours of lemon and grapefruit and; Blanc de Noir, where only point noir and pinot meunier grapes are used, usually develops delicate flavours reminiscent of red berries such as raspberry or strawberry.

Besides NV brut a number of other dry styles appear: Rosé, made either by adding some red wine into the blend or by allowing contact with black grape skins for colour extraction. Rosé is increasingly popular and now accounts for one in 10 bottles of

Next up the value chain comes vintage champagnes in a similar variety of styles. The main difference is primarily due to the use of better quality fruit yielded in years warranting a vintage to be declared by the champagne producer combined with a longer maturation

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1 In a small sauté pan toast seeds and ground turmeric, over medium heat until slightly toasted, stir through tamari and set aside to cool. Combine with the rest of the ingredients in a jar and shake or whisk until combined.

2 Cook broad beans in boiling salted water for about 3 mins drain and rinse under cold water then remove the outer layer. If you are using frozen beans cover with boiling water for about 2 mins discard outer skin. 3 Combine all other salad ingredients season with salt and pepper.

4 Just before serving add the dressing and sprinkle with the toasted seeds.

period of minimum three years during which time the wine acquires much of the sought after yeasty, fresh bread or brioche flavour characteristics. Top of the range sits the prestige cuvée showcasing the different house styles, using selected grapes only from the best vintages and precious tiny vineyards. Prestige cuvée is matured for much longer, often in excess of six to 10 years, during which period the wine gains more pronounced yeasty and fresh brioche notes contributing to more complex flavours before finally being released to market in special bottles and packaging at the steepest prices. These premium champagnes are the most elegant with the finest bubbles. Talking of bubbles, if you happened to sip one flute of champagne while reading this article, you might be interested to know that, according to research by scientist Gérard LigierBelair keen to put the record straight on this matter in April this year, you sipped one million bubbles.

22/10/14 9:50 PM

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3004 NEWS Issue 56 SUMMER 2015  

SummerSalt Outdoor Arts Festival

3004 NEWS Issue 56 SUMMER 2015  

SummerSalt Outdoor Arts Festival