Are you the publisher? Claim or contact us about this channel


Embed this content in your HTML

Search

Report adult content:

click to rate:

Account: (login)

More Channels


Channel Catalog


older | 1 | (Page 2) | 3 | 4 | .... | 25 | newer

    0 0

    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

    Cooking demonstration
    Kitchen
    Saturday, May 18, 2013 - 11:30
    QLD
    Lucio Galletto

    0 0

    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

    Cooking demonstration
    Kitchen
    Saturday, May 18, 2013 - 12:45
    QLD
    Matt Moran

    0 0
  • 03/12/13--16:13: Seafood Feast on the beach
  • 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

    Seafood lunch
    Kitchen
    Saturday, May 18, 2013 - 12:00
    QLD
    Giovanni Pilu

    0 0

    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

    Cooking demonstration
    Kitchen
    Sunday, May 19, 2013 - 14:45
    QLD
    Christine Manfield

    0 0

    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

    Food discussion
    Kitchen
    Sunday, May 19, 2013 - 10:15
    QLD
    Giovanni Pilu

    0 0

    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

    Food destination discussion
    Kitchen
    Saturday, May 18, 2013 - 11:00
    QLD
    Christine Manfield

    0 0

    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

    Food and lifestyle discussion
    Kitchen
    Saturday, May 18, 2013 - 13:00
    QLD
    David Thompson

    0 0

    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

    1. For the nam jim dressing, combine all the ingredients in a food processor or blender and process until smooth then set aside.
    2. Combine the cucumber, fennel, fennel fronds, spring onion and chilli in a bowl, then add the herbs and toss together gently.
    3. In a large bowl, toss the prawns with the vegetable oil to coat then season with salt and pepper.
    4. Preheat the barbecue to its hottest setting or a chargrill plate over high heat. Grill the prawns for 3 minutes or until just cooked through, turning once. Remove from the heat, transfer to a large platter and season with pepper.
    5. Divide the salad among individual bowls and place on the table. Serve the prawns with lime halves to squeeze over, and the nam jim dressing on the side.
    Matt Moran
    Serves 4 as a starter or light meal

    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

    Dinner at Matt's

    0 0
  • 03/13/13--19:53: Saffron prawn risotto
  • 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.

    Method

    1. Bring the stock to a boil in a saucepan, then reduce the heat to maintain a gentle simmer.
    2. Heat a wide, heavy-based pan and add the oil, then sauté the onion, garlic and chilli over moderate heat until soft and golden. Stir in the tomato. Add the rice and cook for a minute or two, stirring constantly, until the rice is coated with oil. Pour in the wine, then, when it has been absorbed, stir in the saffron. Start to add the simmering fish stock, 100 ml at a time, stirring frequently to prevent sticking. Allow the rice to absorb the stock before adding more. With each addition, the rice will steam and swell to absorb the liquid. As it cooks, the rice should become creamy and the grains remain intact and separate.
    3. About 3 minutes from the end of cooking, add the prawn meat and basil leaves with the last 100 ml stock, stirring constantly. Cook until the prawns are translucent, then stir in the butter and season to taste with salt and pepper. Serve immediately.
    Christine Manfield
    Serves 6

    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

    Fire & Spice

    0 0

    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

    Kitchen
    $19.99
    ISBN-13: 
    9781921383236
    144 pages
    Format: 
    Paperback
    Date Published: 
    20/03/2013
    3D Image: 
    Available in eBook: 
    Author Images: 
    Sort Title: 
    Lantern Cookery Classics: Belinda Jeffery

    0 0

    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

    1. Preheat your oven to 180°C. Butter a 23 cm square cake tin and line it tightly with foil (I find the extra-wide foil is best for this), making sure to push it right down into the corners. Butter the foil lightly, then line the base with baking paper. Set aside.
    2. Put the butter and chocolate into a medium-sized heavy-based saucepan over very low heat. Melt them gently, stirring from time to time. Take the pan off the heat when the butter has nearly melted and give it a good stir so the mixture is smooth and shiny. Set it aside to cool for 8 minutes.
    3. Add the sugar and vanilla extract to the chocolate mixture and use a balloon whisk to mix them well for 20 seconds or so. Add the eggs, one at a time, beating well after each one is added so it is completely incorporated before you add the next. Just so you know, the mixture may look a bit odd and lumpy after the first couple of eggs are added, however, it thickens and smoothes out after you mix in the last two.
    4. Tip in the flour and stir until it’s well combined (once the flour is in, don’t overdo the mixing or the brownie will toughen as it cooks). Gently fold in the macadamias and chocolate buttons. Scrape the batter into the prepared tin and shake it gently to level the top.
    5. Bake for 40–45 minutes or until a wooden skewer or toothpick inserted in the middle of the brownie comes out with very moist, but not wet, crumbs clinging to it. Another good indicator that it’s ready is to rest the palm of your hand lightly on the surface and gently jiggle the brownie from side to side – it should feel set but still be a little wobbly, a bit like a jelly.
    6. Cool the brownie completely in the tin on a wire rack. The middle may sink a bit; if it does, just gently press down on the sides as it cools to make it a bit more even.
    7. Once it’s cool, chill the brownie in the fridge for 30 minutes or so to firm it up so it’s easier to slice. When you’re ready to cut it, grasp the foil and carefully ease the whole brownie out of the tin. Invert it onto a chopping board and gently peel away the foil and paper. Slice the brownie into bars with a hot, dry knife. Dust the bars with icing sugar if liked and line them up on a serving plate.
    8. If you’re not eating them straight away, you can store the brownies in an airtight container for a day or two at cool room temperature. Otherwise, layer them between sheets of baking paper in an airtight container and store them, tightly sealed, in the fridge for 1 week or freezer for 3 weeks.
    Belinda Jeffery
    Makes about 20

    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

    Lantern Cookery Classics: Belinda Jeffery

    0 0

    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

    Kitchen
    $19.99
    ISBN-13: 
    9781921383250
    144 pages
    Format: 
    Paperback
    Date Published: 
    20/03/2013
    3D Image: 
    Available in eBook: 
    Author Images: 
    Sort Title: 
    Lantern Cookery Classics: Christine Manfield

    0 0
  • 03/20/13--22:52: Spicy chicken salad
  • 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

    1. In a bowl, mix the chicken with the oil, chilli powder and pepper. Cook over coals or under a hot grill for 5–6 minutes until cooked. Mince the meat using a sharp knife or cleaver (do not blend as this ruins the texture).
    2. In another bowl, mix the finely minced chicken with the coriander, eggplant, chilli, galangal and lemongrass, then moisten with the fish sauce and lime juice. Leave for 2 minutes to marinate slightly.
    3. Stir in the shredded cabbage and lettuce leaves, mint and roasted rice powder. Spoon the chicken salad onto serving plates, dust with a little extra roasted and ground rice, and serve.
    Christine Manfield
    Serves 4

    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

    Lantern Cookery Classics: Christine Manfield

    0 0

    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

    Kitchen
    $19.99
    ISBN-13: 
    9781921383274
    144 pages
    Format: 
    Paperback
    Date Published: 
    20/03/2013
    3D Image: 
    Available in eBook: 
    Author Images: 
    Sort Title: 
    Lantern Cookery Classics: Guy Grossi

    0 0
  • 03/20/13--23:33: Baked fennel with gorgonzola
  • 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

    1. Preheat the oven to 180°C.
    2. Arrange the fennel in a baking tray and cover with the cream and stock. Put a piece of gorgonzola on each piece of fennel, then season with salt and pepper. Bake for 20–25 minutes or until the fennel is tender and slightly browned on top. Scatter some extra gorgonzola on top, if using.
    Guy Grossi
    Serves 6

    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

    Lantern Cookery Classics: Guy Grossi

    0 0

    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.

    Kitchen
    $19.99
    ISBN-13: 
    9781921383267
    144 pages
    Format: 
    Paperback
    Date Published: 
    20/03/2013
    3D Image: 
    Available in eBook: 
    Author Images: 
    Sort Title: 
    Lantern Cookery Classics: David Herbert

    0 0
  • 03/20/13--23:53: Beef and mushroom pie
  • 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

    1. Preheat the oven to 180°C (Gas Mark 4).
    2. Heat 2 tablespoons oil in a large flameproof casserole dish over medium heat. Add the onion, garlic and mushrooms and cook, stirring occasionally, for 3 minutes. Add the meat and flour and cook, stirring, for 5 minutes.
    3. Stir in the stock or water and wine and bring to the boil. Add the thyme and bay leaves, then cover, transfer to the oven and cook for 1½ hours, stirring occasionally. Stir in the Worcestershire sauce and season well with salt and pepper. Allow to cool – preferably chill overnight.
    4. Preheat the oven to 190°C (Gas Mark 5).
    5. Spoon the beef mixture into a large pie dish. Cover with the pastry, pressing down on the edges to seal. Trim away any excess pastry, then brush with the beaten egg and bake for 40–45 minutes or until the pastry is golden and the filling is warmed through.
    David Herbert
    Serves 4

    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

    Lantern Cookery Classics: David Herbert

    0 0

    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

    Kitchen
    $19.99
    ISBN-13: 
    9781921383243
    144 pages
    Format: 
    Paperback
    Date Published: 
    20/03/2013
    3D Image: 
    Available in eBook: 
    Author Images: 
    Sort Title: 
    Lantern Cookery Classics: Manu Feildel

    0 0

    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

    1. Preheat the oven to 180°C.
    2. To make the croutons, heat the olive oil and butter in a large ovenproof frying pan over medium heat. Add the bread and shake the pan for 5–6 minutes or until the croutons are golden and crisp. Drain on paper towel and wipe the pan clean.
    3. Add the olive oil to the pan and place over medium heat. Season the fish with salt and pepper, then cook, skin-side down, for 4–5 minutes or until golden. Turn the fish over, then transfer the pan to the oven to cook the fish for 5 minutes or until it is just cooked through. Remove from the pan and place on serving plates.
    4. Pour off any oil from the pan and return to low heat. Add the butter and, as soon as it starts to foam, add the lemon segments, capers, croutons and parsley and toss to combine well.
    5. Pour the sauce over the fish fillets and serve immediately with a mixed leaf salad.


    Manu Feildel
    Serves 4

    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

    Lantern Cookery Classics: Manu Feildel

    0 0

    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

    Long Table Dinner
    Kitchen
    Saturday, June 1, 2013 - 19:00
    TAS
    Shane Delia

older | 1 | (Page 2) | 3 | 4 | .... | 25 | newer