for a person of Chinese descent, I find that rice fills me up too quickly
(Vocus) October 27, 2010
Stovetop conspicuously empty at 5:30pm? Kids clamouring for something that will pass their totally arbitrary taste test? Hubby pondering a dash to the pub?
The 154-page November issue of BBC Australian GoodFood magazine comes to the rescue, with more than one hundred triple-tested, tried and true recipes for everything from soup to nuts.
Kylie Kwong can help decide. “MasterChef” judges Gary Mehigan and George Calombaris are at the ready, as is in-house Food Director Suzanne Gibbs and a half-dozen other chefs and experts who offer their tips and tricks on produce, diet, nutrician, the care and feeding of a hungry family and, of course, tasty and healthy food.
The hot new food magazine everyone is talking about, BBC Australian GoodFood is available via subscription at magshop.com.au, the one-stop source for Australian magazines subscriptions, books, gift ideas and more.
What’s on the Menu?
Confessing “for a person of Chinese descent, I find that rice fills me up too quickly,” Kylie Kwong offers marinated soy duck and interactive seafood salads that spotlight mangoes and organic honey in their ingredients. “Plus,” she says, “there’s the added bonus that they are incredibly good for your health.”
Drawing once more on his Greek heritage, George Calombaris goes step by step with three easy mezze dishes: Baby cucumbers with spicy feta dip, crispy whitebait with almond skordalia and sweet and sour onions with pistachio crumbs. Of course, suggests George, these “are best enjoyed with a glass of ouzo or wine.”
Not to be outdone, Gary Mehigan offers his own sure-fire crowd pleasers for get-togethers in the form of mini scotch eggs with salad cream, bastilla of kumara, olives & goat cheese and smoked chicken wings with caramelised onion. Advises Gary: “they look fantastic and are easy to eat while nursing a drink.”
Our Motto: Be Prepared
The most successful dishes come from those who have thought it through in advance, as evidenced by Brisbane chef Philip Johnson’s inventory of what he keeps in his own larder. Turning to inner Sydney, architect Scott Weston shows off a fully-equipped kitchen taking up a minimum of space.
Rounding out the feature-packed issue are a guide to kitchen knives, the current best wine buys from at home and abroad and Australian GoodFood’s not-to-be-missed Alexandria, NSW schedule of in person events for Christmas Baking, Italian at Home and Tasty Whole Foods.
Leave Room for Dessert
From bread custards to tarts, apricots are everyone’s favourite seasonal stone fruit and Australian GoodFood has 10 different ways to present this sweet treat. Or maybe a low-fat lemon tart is more to taste, here’s one with no more than a quarter of the fat found in the classic version that doesn’t sacrifice taste or presentation.
In-house food director Suzanne Gibbs points to the food processor as the single piece of kitchen gear that emboldened her to make pastry from scratch, offering a pair of mouth-watering cherry concoctions in the form of crumble pies and strudel.
The November issue of the new food magazine doesn’t forget the kiddies, offering clever sweets recipes for scarily named seasonal favourites freaky fingers, spider cupcakes and of course, brainballs.