Lucio Galletto, author of The Art of Pasta
As part of the Noosa International Food & Wine Festival, watch as Lucio Galletto along with Alfred Pizzini show and offer the taste of their products in this culinary exhibition.
Contactwww.noosafoodandwine.com.au
P (07) 5447 5666
Matt Moran, author of When I Get Home
As part of the Noosa International Food & Wine Festival, watch as Matt Moran offers a taste of his products and skills in this culinary exhibition.
Contactwww.noosafoodandwine.com.au
P (07) 5447 5666
with Giovanni Pilu, author of A Sardinian Cookbook
As part of the Noosa International Food & Wine festival, Giovanni along with other acclaimed chefs, will prepare a relaxing seafood lunch with matching wines on Main Beach in Noosa. Price $110
Contactwww.noosafoodandwine.com.au
P (07) 5447 5666
with Christine Manfield, author of Tasting India
As part of the Noosa International Food & Wine Festival, watch as Christine Manfield along with Giovanni Pilu show and offer the taste of their products in this culinary exhibition.
Contactwww.noosafoodandwine.com.au
P (07) 5447 5666
with Giovanni Pilu, author of A Sardinian Cookbook
As part of the Noosa International Food & Wine Festival, join in on some lifestyle discussions, as Giovanni and other chefs participate in a topical chat about the ‘Food of the Future’.
Contactwww.noosafoodandwine.com.au
P (07) 5447 5666
discussion with Christine Manfield, author of Tasting India
Food, travel and philosophy are a huge part of our lives. As part of the Noosa International Food & Wine Festival, join in as Christine and other chefs discuss ‘must-do’ food destinations.
Contactwww.noosafoodandwine.com.au
P (07) 5447 5666
with David Thompson, author of Thai Street Food
As part of the Noosa International Food & Wine Festival, join David and a host of other chefs as they discuss the plethora of new-age food trends and where to go with it all.
Contactwww.noosafoodandwine.com.au
P (07) 5447 5666
This dish is great for a summer barbecue under the stars, and the nam jim dressing gives it a distinctly Asian fl avour. Galangal comes from the same family as ginger, and has a similar but stronger fl avour. It is available from Asian grocers and specialty stores.
Method
½ large cucumber, thinly sliced
½ bulb fennel, trimmed and thinly sliced, fronds reserved
1 spring onion, trimmed and thinly sliced
½ large red chilli, very fi nely sliced lengthways
small handful mint leaves
small handful coriander leaves
12 large raw king prawns, peeled and deveined, with tails intact
1 tablespoon vegetable oil
salt and pepper
lime halves, to garnish
NAM JIM DRESSING
1 clove garlic, chopped
½ bunch coriander, leaves picked and chopped
1 large green chilli, seeded and chopped
4 teaspoons chopped galangal
2 tablespoons shaved palm sugar
2 tablespoons fish sauce
2 tablespoons lime juice
2/3 cup (160 ml) vegetable oil
This is one of my all-time-favourite risotto recipes. The grains of rice look like golden jewels on the plate and the flavour is complex and ambrosial. For the best results, use the highest grade superfino arborio rice and the freshest prawns; make a decent fish stock, and cook with the wine you would choose to drink with the dish, not Chateau Cardboard! Like any risotto, this must be eaten as soon as it is made – it cannot be cooked ahead of time and reheated with any success. Have everything ready and allow yourself 20 minutes or so to stand and stir the rice as you add the stock.
900 ml Fish Stock
100 ml olive oil
2 tablespoons minced brown onion
2 teaspoons minced garlic
2 red bird’s-eye chillies, minced
3 tomatoes, peeled, seeded and diced
350 g Arborio rice, rinsed
150 ml semillon or other dry white wine
1 teaspoon saffron threads
18 raw king prawns, peeled and deveined but with tails left intact
20 basil leaves, torn
75 g unsalted butter, diced
1½ teaspoons sea salt
1 teaspoon freshly ground black pepper
Much-loved food writer and presenter Belinda Jeffery shares her love of seasonal produce in this hand-picked selection of her favourite recipes.
Lantern is proud to publish many of Australia's most celebrated cooks and chefs.
Lantern Cookery Classics gathers timeless recipes from these much loved authors in this new series of indispensable books for your kitchen bookshelf.
Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Manu Fieldel, Guy Grossi, David Herbert, Belinda Jeffery, Kylie Kwong, Christine Manfield, Karen Martini, Gary Mehigan and Matt Moran.
Why not treat yourself to the complete set?
Photography by Rodney Weidland
A tin of this classic brownie is sitting cooling as I write this, and I can almost feel its fragrant chocolate tendrils weaving their way under my nose, luring me out to the kitchen to try a piece. However, I’m using all my willpower to hold off for a bit, because I know that, good as it will taste now, it will be even better once it’s cooled and the flavours have had a chance to meld together. It’s a truly delicious brownie which looks very dense but has an astonishingly light, melt-in-the-mouth texture that is beautifully offset by the crisp chunks of macadamia and solid nuggets of dark chocolate.
Method
250 g unsalted butter
180 g good-quality dark chocolate, coarsely chopped
1 ¾ cups (385 g) caster sugar
1½ teaspoons vanilla extract
4 eggs
1 cup (150 g) plain flour
100 g roasted macadamias, cut into very large chunks
100 g good-quality dark chocolate buttons or chunks
icing sugar, to serve, optional
An evocative collection of Christine Manfield's classic recipes, inspired by her lifelong passion for food and insatiable appetite for travel.
Lantern is proud to publish many of Australia's most celebrated cooks and chefs.
Lantern Cookery Classics gathers timeless recipes from these much loved authors in this new series of indispensable books for your kitchen bookshelf.
Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Manu Fieldel, Guy Grossi, David Herbert, Belinda Jeffery, Kylie Kwong, Christine Manfield, Karen Martini, Gary Mehigan and Matt Moran.
Why not treat yourself to the complete set?
Photography by Ashlry Barber and Anson Smart
This is my interpretation of the fresh and flavour-packed laap, one of the most common Lao salads, and a close relative of the Thai larb or larp. The salad can be served in the traditional manner, piled inside crisp iceberg lettuce cups (like Chinese sang choi bao) or just heaped onto plates.
Method
400 g organic chicken thigh fillets, cut into quarters
40 ml vegetable oil
½ teaspoon chilli powder
½ teaspoon freshly ground black pepper
2 tablespoons shredded long-leaf (saw-tooth) coriander
4 apple eggplants (aubergines), finely sliced
2 small red chillies, finely sliced
1 teaspoon minced galangal
1 teaspoon minced lemongrass
25 ml fish sauce
25 ml lime juice
2 Chinese cabbage (wombok) leaves, finely shredded
2 iceberg lettuce leaves, finely shredded
2 tablespoons shredded mint leaves
1 tablespoon white sticky rice, roasted and ground, plus extra to serve
Guy Grossi, Australia's favourite Italian chef, shares treasured family recipes for some of the classics of Italian cuisine.
Lantern is proud to publish many of Australia's most celebrated cooks and chefs.
Lantern Cookery Classics gathers timeless recipes from these much loved authors in this new series of indispensable books for your kitchen bookshelf.
Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Manu Fieldel, Guy Grossi, David Herbert, Belinda Jeffery, Kylie Kwong, Christine Manfield, Karen Martini, Gary Mehigan and Matt Moran.
Why not treat yourself to the complete set?
Photography by Adrian Lander and Sharyn Cairns
You will love the pungent aroma and full flavour of this dish. The fresh-tasting fennel holds up very well against the strong cheese.
Method
4 bulbs fennel, quartered
¼ cup (60 ml) cream
¾ cup (180 ml) chicken stock or vegetable stock
250 g dolce latte gorgonzola, broken into pieces, plus extra to serve (optional)
sea salt and freshly ground black pepper
If you're after classic recipes that work every time, look no further. This lovely collection of David Herbert's sweet and savoury favourites has something for everyone.
Lantern is proud to publish many of Australia's most celebrated cooks and chefs.
Lantern Cookery Classics gathers timeless recipes from these much loved authors in this new series of indispensable books for your kitchen bookshelf.
Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Manu Fieldel, Guy Grossi, David Herbert, Belinda Jeffery, Kylie Kwong, Christine Manfield, Karen Martini, Gary Mehigan and Matt Moran.
Why not treat yourself to the complete set?
Photography by Lisa Barber, David Loftus, Rob Palmer and Nato Walton.
Ready-made puff pastry is perfect for this pie. The filling is best made the day before you need it as it should be cold or at room temperature before it is topped with the pastry. The filling is also really good served warm on toast.
Method
100 ml olive oil
2 onions, sliced
2 cloves garlic, crushed
150 g button mushrooms, halved
1 kg rump or chuck steak, cut into 5 cm cubes
2 tablespoons plain flour
300 ml good-quality beef stock or water
300 ml red wine
4 sprigs thyme
2 bay leaves
2 teaspoons Worcestershire sauce
salt and freshly ground black pepper
1 sheet ready-rolled puff pastry, thawed
1 free-range egg, beaten
This carefully chosen selection of Manu's classic French home-style and bistro recipes is like the 'little red dress' of French cuisine - a must-have for anyone interested in the beauty of a cuisine that never goes out of fashion.
Lantern is proud to publish many of Australia's most celebrated cooks and chefs.
Lantern Cookery Classics gathers timeless recipes from these much loved authors in this new series of indispensable books for your kitchen bookshelf.
Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Manu Fieldel, Guy Grossi, David Herbert, Belinda Jeffery, Kylie Kwong, Christine Manfield, Karen Martini, Gary Mehigan and Matt Moran.
Why not treat yourself to the complete set?
Photography by Chris Chen
Here’s a classic French combination given an Aussie twist by using kingfish. It makes a really quick but classy main course for lunch or dinner. The delicious hiramasa (farmed kingfish from South Australia) we now have is great because it means there is a year-round supply of an otherwise seasonal fish, and that the kingfish are always of a consistent size.
Method
50 ml olive oil
4 × 200 g kingfish fillets, skin-on
sea salt and freshly ground black pepper
100 g unsalted butter, chopped
1 lemon, cut into segments
40 g salted baby capers, rinsed well
handful chopped flat-leaf parsley
mixed leaf salad, to serve
CROUTONS
2 tablespoons olive oil
20 g unsalted butter
4 slices good-quality white bread, crusts removed, cut into 5 mm cubes
with Shane Delia, author of Maha
Back due to popular demand, this event is designed to bring Tasmanian produce to the platter with a distinct Mediterranean influence. Join Shane and other renowned chefs as they prepare a course or dish for every diner and celebrate Tasmania. Price $95
Contact Savour Tasmania
P 1300 795 257 or (03) 6221 1700
