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  • 12/10/14--16:14: Love Italy ABDA 14
  • Book: 
    Love Italy
    Award Prize: 
    Winner
    Award Year: 
    2014
    Award Category Override: 
    Best Designed Cookbook
    Award Override: 
    Australian Book Design Awards

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    Book: 
    Love Italy
    Award Prize: 
    Winner
    Award Year: 
    2014
    Award Category Override: 
    Designer's Choice Book of the Year
    Award Override: 
    Australian Book Design Awards

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  • 12/10/14--16:17: 101 ABDA 14
  • Book: 
    101 Moments of Joy and Inspiration
    Award Prize: 
    Winner
    Award Year: 
    2014
    Award Category Override: 
    Bookworld People's Choice Award
    Award Override: 
    Australian Book Design Awards

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  • 12/10/14--16:18: Jamie Durie ABDA 14
  • Book: 
    Edible Garden Design
    Award Prize: 
    Short-listed
    Award Year: 
    2014
    Award Category Override: 
    Best Designed Fully-illustrated Book Under RRP $50
    Award Override: 
    Australian Book Design Awards

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  • 12/10/14--16:18: Collette ABDA 14
  • Book: 
    Obsessive Creative
    Award Prize: 
    Short-listed
    Award Year: 
    2014
    Award Category Override: 
    Best Designed Fully-illustrated Book Over RRP $50
    Award Override: 
    Australian Book Design Awards

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  • 12/10/14--16:20: Big Apple ABDA 14
  • Book: 
    A Bite of the Big Apple: My Food Adventure in New York
    Award Prize: 
    Short-listed
    Award Year: 
    2014
    Award Category Override: 
    Best Designed Cookbook
    Award Override: 
    Australian Book Design Awards

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  • 12/10/14--16:49: Frank Camorra SSS
  • Seafood Class with Frank Camorra, author of MoVida Solera

    Frank has set the benchmark for Spanish food in Australia with his MoVida restaurants and bars. Learn some delicious seafood dishes from Australia’s leading Spanish chef at this hands-on lunch workshop. 

    Cooking Class
    Kitchen
    Saturday, December 20, 2014 - 11:00
    NSW
    Frank Camorra

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  • 12/10/14--16:54: SSS Basics
  • Seafood Basics with the Sydney Seafood School Cookbook

    Want to gain more confidence in handling fish and shellfish plus take home the gorgeous Sydney Seafood School Cookbook with over 80 delicious seafood recipes from Australia’s leading chefs? At this hands-on dinner class you’ll learn how to choose, prepare and cook fish, crustaceans, bivalves and squid, then sit down to a delicious seafood meal. Class fee includes a copy of the Sydney Seafood School Cookbook (RRP $49.99). 

    Cooking Class
    Kitchen
    Friday, January 10, 2014 - 11:00
    NSW
    Sydney Seafood School

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    Anna Spiro has inspiration and advice for adding beauty to your home in Absolutely Beautiful Things - Photographs by Sharyn Cairns and Felix Forest

    In Absolutely Beautiful Things, successful designer Anna Spiro shows you how to create an interior that’s just right for you. To her, it's all about the mix, not the match, and, with her help, you'll find beauty in unexpected places. She’ll give you the confidence to put together a layered and very individual home using elements you love, and make you see your old belongings in a new light.

    As well as lavish photographs of rooms Anna has created, she shares many of her secrets from a life in decorating, gives practical details on how to work with pattern and colour, and provides a room-by-room guide to furniture choice. We’ve selected some tips from her book and some of the beautiful shots, to get you inspired to redecorate or just try something new in your home.

    Be a neo-traditionalist. By incorporating things from our family’s past into our lives today, we are setting a standard and a unique style in which to live our lives. Learn to recognise your ‘special thread’. Pluck up some courage and go out on a limb with a look you love and believe in.

     

    Shop at home – this is the best place to start when you are redecorating. You will be so surprised at what a bit of thought and a fresh eye can do to uplift and reinvigorate the rooms within your home.

     

    It is important to really know what colours you love and those you dislike. While I wholeheartedly embrace variety in colour combinations, there are some staples I always come back to, such as blue and white mixed with pink, yellow, orange and green. 

     

    While selecting fabrics for a room, I always start with something I call the ‘trophy fabric’. Starting with the trophy fabric as inspiration for the whole room will dictate the other major choices for furniture and accessories.

     

    Absolutely Beautiful Things by Anna Spiro - Photography by Sharyn Cairns and Felix Forest


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    This vegan and gluten-free Vanilla 'Cheesecake' is simply irresistible - Photo by Brent Parker Jones

    Beat the heat with this fresh, summery and healthy (believe it or not!) cheesecake from The Whole Pantry by Belle Gibson. Soaked cashews are blitzed with coconut cream and a touch of maple syrup to make a divine creamy 'cheese' filling, while chopped sunflower seeds and coconut oil combine to make an earthy, nourishing base. Studded with antioxidant-laden berries, this ticks all the boxes.  

     

    Vanilla 'Cheesecake'


    Serves 12

    2 cups (300 g) raw cashews
    1 cup (150 g) sunflower seeds
    1 1/2 cups (115 g) shredded coconut
    1/4 cup (60 ml) rice malt syrup
    1 tablespoon melted virign coconut oil
    Pinch sea salt
    1/2 cup (125 ml) coconut cream
    1/2 cup (125 ml) melted coconut oil, extra
    1/4 cup (60 ml) pure maple syrup
    3 teaspoons pure vanilla extract or paste
    125 g fresh or thawed frozen raspberries
    125 g fresh or thawed frozen blueberries
    extra fresh berries or fruit, to serve 

     

    Method

    1. Place the cashews in a bowl, cover with plenty of fresh water and set aside for 6–8 hours to soak. Drain and rinse well.
    2. Line the base of a 20 cm springform cake tin with non-stick baking paper.
    3. Process the sunflower seeds and shredded coconut in a blender or food processor for about 30 seconds or until coarsely chopped. Add the rice malt syrup, coconut oil and salt and pulse until combined and the mixture clings together when pressed with your fingertips. Press firmly into the base of the lined tin. Refrigerate until required.
    4. Blend the drained cashews, coconut cream, extra coconut oil, maple syrup and vanilla extract in a blender for 2–3 minutes or until very smooth.
    5. Arrange the raspberries and blueberries over the sunflower seed base. Pour over the cashew filling and smooth the surface. Cover and refrigerate for 8 hours or overnight, until firm. If you need to speed things up, place in the freezer for 2–3 hours to set. Serve topped with extra berries or fruit.

    Tips: Using a blender rather than a food processor will give you a finer, creamier filling. Coating your measuring cup lightly in coconut oil will help the maple syrup glide out easily when you add it to the mixture, so you won’t waste any!

    The Whole Pantry by Belle Gibson - Photography by Brent Parker Jones

     


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  • 01/08/15--22:14: Italian Joy
  • Italian Joy is a photographic journey of Carla Coulson's new life in Italy, now available in paperback.

    Carla Coulson left her glamorous inner-city apartment, successful business and designer wardrobe to go looking for love and adventure. Her first stop was Italy and she still hasn't left. The paperback release of her photographic journey, Italian Joy, explores her immersion in Italian culture: tasting the food, learning the language, meeting the people and exploring the country. Carla's evocative text and rich photographs bring alive the laughter, warmth and passion of Italy. We meet the people who have embraced her; we see the streets, bars, churches and markets that have enchanted her; and we feel her gioia (joy). Italian Joy will make you yearn to follow in Carla's footsteps and discover the true beauty of life in a magical place.

     

    Italian Joy by Carla Coulson - Photography by Carla Coulson


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  • 01/12/15--20:17: Salad Days
  • Crunchy and delicious, this Salad Nicoise is a perfect summer meal. - Photo by Anson Smart

    In these long summer months, it's never fun to be tied to the kitchen stove. So why not toss together a salad for dinner and enjoy the weather while it lasts! You could try this Salad Nicoise from Salades by Damien Pignolet. He says 'there should never be any cooked vegetables used since it is actually an hors d’oeuvre based on what the French call crudites or raw vegetables'.

    The soul of a great salade nicoise is, of course, using the best flavoured tomatoes available. The old nicois folk salted firm tomatoes before they began preparing the other vegetables. This technique develops the full flavour but has the disadvantage of rendering the tomatoes on the soft side and not looking really fresh, although the flavour is so much better. While the other vegetables chosen may vary with what is in season there are a few essentials such as green peppers, cucumbers and black olives. Sliced raw globe artichoke hearts and very tiny raw podded broad beans may be included when available. As to using lettuce, again this is not traditional so it is up to individual taste. Very small or torn cos leaves provide some texture and torn red oak-leaf lettuce adds some colour.

    This salad is best presented on a deep platter so leave adding the dressing and tossing until your beautiful salade niçoise is on the table. I adore this dish as the colours and aroma transport me to the sunny shores of southern France.

     

    Salad Nicoise

    Serves 6


    3–4 eggs, at fridge temperature
    8 tomatoes, cored, cut into 2 cm thick slices
    sea salt
    1 clove garlic, smashed
    2 green peppers, cut into thin matchsticks
    4 spring onions, white part only, trimmed and sliced on the diagonal
    2 small Lebanese cucumbers, peeled (optional) and very finely sliced
    120 g small black olives, rinsed and dried with paper towel
    torn lettuce (such as cos or red oak-leaf), washed and dried
    250–300 g tuna in oil (preferably Ortiz red label or Crespi), drained well
    10 anchovy fillets (preferably Ortiz brand), drained well, cut lengthwise into 2–3 pieces
    12 basil leaves

    VINAIGRETTE
    120 ml best-quality extra virgin olive oil
    sea salt and freshly ground black pepper
    2 teaspoons tarragon vinegar or Banyuls vinegar, or to taste

     

    Method

    1. Prick the eggs with a pin, then cook in a saucepan of boiling water for 10 minutes. Refresh under cold running water until cold. Shell and cut into quarters.
    2. Place the tomato in a colander, then sprinkle with sea salt. Leave for 15–20 minutes, then gently pat dry with paper towel.
    3. Rub a platter with the garlic and season it lightly. Arrange the tomato, pepper, spring onion, cucumber, olives, lettuce (if using), egg, flaked tuna and anchovies on the platter so that the various colours contrast with each other. Gently tear the basil and scatter over the salad.
    4. To make the vinaigrette, mix the ingredients, adding enough salt, pepper and vinegar to your taste, and distribute evenly over the salad. Toss gently so that the ingredients are anointed evenly.
       

    Salades by Damien Pignolet - Photography by Anson Smart


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  • 01/26/15--20:16: KBM Gourmand
  • Book: 
    Kitchen by Mike
    Award Prize: 
    Winner
    Award Year: 
    2015
    Award Category Override: 
    Best Chef Cookbook
    Award Override: 
    Gourmand World Cookbook Awards - Australian Division

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  • 01/26/15--20:18: Mangia! Gatherings Gourmand
  • Book: 
    Mangia! Mangia! Gatherings
    Award Prize: 
    Winner
    Award Year: 
    2015
    Award Category Override: 
    Best Italian Cuisine Book
    Award Override: 
    Gourmand World Cookbook Awards - Australian Division

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  • 01/26/15--20:21: Phillippa's Gourmand
  • Book: 
    Phillippa's Home Baking
    Award Prize: 
    Winner
    Award Year: 
    2015
    Award Category Override: 
    Best Pastry Book
    Award Override: 
    Gourmand World Cookbook Awards - Australian Division

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  • 01/28/15--21:02: Maggie's Kitchen
  • From Maggie Beer's own kitchen come 120 favourite recipes she has shared with her television audience, as well as the everyday basics Maggie believes form the foundations of a good food life. With her trademark warmth and finely honed knowledge, Maggie shows us how to get the best out of our ingredients so that every meal is as memorable as it is simple to prepare.

    Featuring the seasonal produce that has become synonymous with the name Maggie Beer - sweet quinces, verjuice, Barossa chooks and extra virgin olive oil - this collection will remind us daily of the joys of cooking and the pleasures of the table.

    Kitchen
    $39.99
    ISBN-13: 
    9781921382956
    256 pages
    Format: 
    Paperback
    Date Published: 
    28/01/2015
    3D Image: 
    Available in eBook: 
    Sort Title: 
    Maggie's Kitchen

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    If the mark of being vegetarian was based on a love of vegetables, then I’d be one (I just have trouble leaving out the meat, offal, poultry and fish!). For some reason I’ve never successfully grown cauliflowers, so luckily I get the chance to buy small heads from our Saturday-morning Barossa Farmers’ Markets during winter, which is their season. Cauliflower is a vegetable I enjoy so much that I feel it actually needs nothing more than a drizzle of extra virgin olive oil and a smattering of sea salt and freshly ground black pepper to be utterly delicious. But if you want to serve cauli as a dish in its own right then go the extra mile, as I’ve done here, by adding the crunch of breadcrumbs and the pungent saltiness of anchovies. 

    Method

    1. Blanch cauliflower in a saucepan of boiling salted water, then remove with a slotted spoon. Blanch garlic cloves in the same pan for 5 minutes, then drain and peel. 
    2. Heat 1 tablespoon of the olive oil in a frying pan over low heat, then sauté garlic for 7 minutes or until golden and almost cooked through. Remove and set aside. Add remaining olive oil, lemon thyme and cauliflower florets to the pan and cook over medium heat for 4–5 minutes or until cauliflower is golden and cooked through. Add breadcrumbs and cook, stirring until golden and crisp, then add anchovies, parsley and garlic and stir to combine. 
    3. Add grated pecorino, then serve. 
    Maggie Beer
    Serves 4 as an accompaniment or entrée

    1 small head cauliflower, cut into 2 cm florets

    1 head garlic, cloves separated

    1⁄3 cup extra virgin olive oil

    2 tablespoons lemon thyme leaves

    1½ cups coarse sourdough breadcrumbs (made from about ½ loaf)

    1 × 45 g tin anchovies, drained

    2 tablespoons coarsely chopped flat-leaf parsley

    ¼ cup grated pecorino, to serve

    Maggie's Kitchen

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    Here is another of those one-pot dishes that your family and friends will love. The trick is to use a shallow baking dish so that the ingredients come almost to the top of the dish; that way, when you drizzle the chicken skin with honey it will caramelise beautifully as so much more of it is exposed to the heat than if cooked in a deeper dish. If figs aren’t available, then add par-cooked and peeled baby onions tossed with vinegar, raisins and rosemary instead, to keep in tune with the lovely sweet-sour flavours of the dish. 

    I like to serve this with grilled semolina, however, the semolina needs to be cooked at least 2–3 hours in advance (or the day before) and chilled in the refrigerator until firm before char-grilling. If you don’t have the time for this, then serve the chicken with boiled waxy potatoes or some creamy soft polenta instead.

    Method

    1. If you plan to serve this with grilled semolina, then bring milk, water and bay leaf to the boil over high heat in a saucepan, then remove from the heat and leave to infuse for 20 minutes. Strain into a heavy-based saucepan, discard-ing bay leaf, then bring to the boil again. Reduce heat to low. Slowly pour in semolina and add salt, then whisk continuously to combine for 4–5 minutes, ensuring there are no lumpy bits. Grease a baking dish with olive oil, then pour semolina mixture into the dish. Cover with plastic film and leave to set in the refrigerator for at least 2–3 hours.
    2. Preheat fan-forced oven to 200°C (400°F). 
    3. Heat a splash of olive oil in a frying pan over medium heat, then add onions, thyme and rosemary and sauté for 5 minutes or until softened. Transfer to a shallow flameproof baking dish. Quickly sauté fig halves in the frying pan and transfer to onion mixture in baking dish.
    4. Sprinkle chicken pieces with salt and place on top of onions and figs, then add cinnamon, stock, verjuice, vinegar and lemon zest. Drizzle with honey, then bake for 30–35 minutes or until chicken is cooked, basting occasionally with pan juices. Remove from oven and transfer chicken and figs to a dish to rest; keep warm. Simmer pan juices over high heat until reduced and syrupy.
    5. If you’ve prepared the semolina, then cut it on the diagonal into 7 cm pieces. Lightly dust each piece with flour, then heat a splash of olive oil and a knob of butter in a char-grill pan over high heat and cook semolina pieces for 2 minutes on each side or until warmed through and grill marks appear.
    6. Return chicken and figs to sauce, then drizzle with olive oil and scatter with parsley, if using. Serve at once with grilled semolina, if desired. 
    Maggie Beer
    Serves 4

    extra virgin olive oil, for cooking

    2 red onions, roughly chopped

    2 teaspoons chopped lemon thyme

    2 teaspoons chopped rosemary

    4 large ripe figs, halved

    4 large Barossa or other corn-fed chicken marylands (thigh and drumstick joints), thighs and drumsticks separated

    sea salt

    1 stick cinnamon

    ½ cup chicken stock

    ½ cup verjuice

    2 tablespoons sherry vinegar

    zest of 1 lemon, removed in wide strips with a potato peeler

    2 tablespoons honey

    chopped flat-leaf parsley (optional), to serve

    GRILLED SEMOLINA (OPTIONAL)

    2 cups milk

    2 cups water

    1 fresh bay leaf

    1 cup instant semolina

    1 teaspoon salt

    plain flour, for dusting

    extra virgin olive oil, for cooking

    unsalted butter, for cooking

    Maggie's Kitchen

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  • 01/28/15--22:31: Passionfruit Parfait
  • This recipe is inspired by Martin Boetz of Longrain restaurant, a talented Sydney chef and a truly lovely person. I first met him years ago when I cooked at a fund-raising dinner for breast cancer research in Sydney. My friend Alex Herbert (who worked at the Pheasant Farm restaurant during its last six months) arrived on the night with Martin in tow and we each had to cook a course for three hundred people – a tall order at any time, but the camaraderie made it fun and helped us to get through it. Ever since, I’ve followed Martin’s career. I took inspiration for this directly from him, but added some changes of my own so it can be made without an ice cream machine. Thank you Martin!

    Method

    1. Bring coconut milk and cream to the boil in a heavy-based saucepan, then set aside. 
    2. Beat egg yolks and sugar with hand-held electric beaters until pale and thick, then pour coconut and cream mixture over egg mixture and whisk until combined. Pour mixture into a clean heavy-based saucepan and heat it gently over low heat, stirring with a wooden spoon for a few minutes or until it coats the back of the spoon. Don’t allow the mixture to boil as it will curdle. Pour the mixture into a bowl and chill in the refrigerator overnight.
    3. Stir passionfruit pulp into the chilled mixture, then transfer to a 1 litre baking dish, place in the freezer and leave to freeze. Stir occasionally so that the custard becomes creamy and frozen without forming lumps.
    4. Serve scoops of parfait in bowls or glasses.
    Maggie Beer
    Makes about 1 litre

    1 cup coconut milk

    100 ml pouring cream

    4 free-range egg yolks

    90 g caster sugar

    150 ml passionfruit pulp (from 8–10 passionfruit)

    Maggie's Kitchen

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  • 02/02/15--17:15: Amina's Home Cooking
  • MasterChef favourite Amina Elshafei is blessed with a rich family history – her mum is Korean, and her dad is Egyptian. Join her as she takes you on a unique culinary adventure, exploring the best cuisine from both cultures. Here in her long-awaited cookbook you'll find recipes for traditional Middle Eastern dishes such as Lamb, Prune and Fig Tagine and Korean staples such as Kimchi, as well as exciting new recipes, such as Sumac-crusted Trout with Heirloom Tomato Salsa and Harissa Chicken. 

    Amina's mouth-watering multicultural cuisine is a revelation – this is food to share and savour.

    Kitchen
    $35.00
    ISBN-13: 
    9781921383564
    216 pages
    Format: 
    Paperback
    Date Published: 
    25/02/2015
    3D Image: 
    Available in eBook: 
    Sort Title: 
    Amina's Home Cooking

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