Megan Morton, author of Things I Love
What is the key to styling? Come find your inner stylist with Megan at this workshop held in Toby Scott Studio, Brisbane. Perfect for those interested in styling at home or professionally. Price $450 (includes lunch)
Contact The School
P (02) 9693 2782
Megan Morton, author of Things I Love
This workshop will help you turn your inspirations into beautiful, workable ideas. It is a concise, achievable workshop and completely suited to you. Price $450 (includes lunch)
Contact The School
P (02) 9693 2782
This is another creation of Logan Campbell, executive chef at Lucio’s restaurant, so I’ll hand you over to him to introduce it: ‘Cooking and blending beetroot then incorporating it into potato gnocchi gives these guys an amazing colour and subtle sweet flavour. You do need to make adjustments to compensate for the addition to your gnocchi dough, but I’ve done all the trial and error for you. Some salty pancetta and tangy goat’s cheese seemed like the natural accompaniments to the earthy potato and beetroot.’
60 ml extra virgin olive oil
200 g pancetta, cut into large dice
2 cloves garlic, finely chopped
200 ml chicken stock
sea salt and freshly ground black pepper
200 g firm goat’s cheese
handful of wild rocket leaves
BEETROOT GNOCCHI
200 g beetroot
2 tablespoons red wine vinegar
1 kg desiree potatoes
250 g plain flour, plus extra for dusting
2 egg yolks
sea salt and freshly ground black pepper
Practical and inspiring, Jamie Durie's Edible Garden Design is a book for our times. As more and more of us recognise the environmental, financial and health benefits of growing our own food, all over the country flower beds are being transformed into vegie patches and empty windowsills into flourishing windowboxes.
Here Jamie shows you how to create productive edible gardens that look great. He gives you the lowdown on the design function of each plant, and reveals how to incorporate edibles into even the smallest of outdoor spaces without sacrificing style.
Be inspired by real-life case studies in Australia and the US, from Jamie's mum's beloved vegie patch and kids' community plots in Chicago to Matt Moran's classic kitchen garden in Sydney and New York's buzzing green produce markets.
'A truly great garden should enrich your soul, and those of many others - hopefully for generations to come.'
This is celebrated landscape designer Paul Bangay's inspirational story of creating Stonefields, one of Australia's most beautiful country gardens. The Garden at Stonefields reveals the triumphs and trials of designing and building this extraordinary house and garden – Paul's most challenging and personal project yet. Photographed by Paul's long-time collaborator Simon Griffiths, the stunning photos reveal the evolution of the site from conception to completion, and capture the unique beauty of each area of the garden. The book also features extracts from Paul's personal diary, an intimate and compelling account of dealing with drought, bushfires and the threat of mining in contemporary rural Australia.
It's hard to imagine a more knowledgeable and inspiring guide to the vibrant world of Thai street food than internationally renowned chef and Thai food expert David Thompson. Join him on a leisurely stroll to the curry shops and stir-fry stalls of Thailand: afloat on the canals of Bangkok, on the streets and in the markets – then try your hand at cooking the fast, fresh and irresistible dishes that feed a nation. With Earl Carter's exquisite photographs of food and scenes from daily life, Thai Street Food so effectively captures the atmosphere of Thailand's streets and markets it's as if you were there.
Join renowned chef Matt Moran at home as he relaxes in the kitchen and around the table, sharing great food and good times.
'In this beautifully photographed book, Matt Moran steps out of ARIA's kitchen to showcase the recipes he uses to cook for family and friends.' The Sydney Morning Herald
Collette Dinnigan is Australia's most internationally recognised designer. Her signature delicate lace pieces, lingerie style dresses and detailed prints are as distinctive today as they were in 1990 when the label first started. Collette is a proud member of the Chambre Syndicale du Pret a Porter des Couturiers et des Createurs de Mode and her designs have featured in every major fashion magazine around the world.
Collette's clothes are worn by an extensive and international list of leading actresses, celebrities and royalty, and her collections are sold in every corner of the world, including a flagship Collette Dinnigan Boutique in Chelsea Green, London and boutiques in Sydney and Melbourne, Australia. Most recently, in 2012 Collette Dinnigan launched an online boutique that ships internationally.
Collette Dinnigan currently designs thirteen collections per year. This includes her ready-to-wear range as well as her diffusion line, collette by Collette Dinnigan, Collette Dinnigan Bridal & collette by Collette Dinnigan Lingerie collection.
In this much-anticipated book from Collette Dinnigan, the Australian designer and fashion icon provides an intimate insight into her life and work.
For the first time, this intensely private woman opens up about what makes her tick. What inspires her to create clothes worn by the most glamorous women in the world, from film stars to royalty? How has her bohemian childhood shaped her? What has made her so successful? What drives her creativity and her famed attention to detail? How does she unwind? How does she juggle the roles of mother and businesswoman?
Obsessive Creative takes you behind the scenes of the world of high fashion, from the studio where Collette's sublimely beautiful clothes are made, to backstage at the Paris shows, from the red carpet to a beading factory in India. Lavishly illustrated with photographs from top international fashion photographers and from Collette's own family albums, this is an intensely personal account of her life and times.
The name Collette Dinnigan conjures up images of romance, style, luxury and femininity – meet the woman behind the name.
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, and this convenient boxed set is perfect as a gift or to enhance your own collection.
Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Kylie Kwong, Gary Mehigan and Matt Moran.
Food lover Silvia Colloca is a woman of many talents: professional actress, trained opera singer, blogger and sensational cook. After spending her childhood in the kitchens of her mother and grandmothers, Silvia absorbed much of their Italian culinary heritage. Since moving to Australia eight years ago, Silvia has kneaded, beaten, rolled, chopped and pounded her way to an authentic Italian identity in her Sydney kitchen. Silvia is married to actor Richard Roxburgh and they have two sons, Raphael and Miro. Silvia's Cucina is her first book.
'Italians are passionate and opinionated about their food and I am no exception!'
Italian-born food lover, blogger and actress Silvia Colloca offers us her personal insight into authentic Italian home cooking. Now living in Australia, she is quick to correct the misconception that every dish must be drowned in olive oil or topped with a thick coating of parmesan. On the contrary, Silvia's everyday recipes are simple, light and healthy, and based on fresh, seasonal ingredients. This is the food she grew up with. This is how Italians really eat.
Step into Silvia's kitchen and sample such goodies as twice-cooked cinnamon gallettes, watermelon rind jam, white wine and fennel crackers, Abruzzese fisherman's stew with garlic toast, rocotta gnocchi with cavolo nero pesto, and strawberry and mascarpone cake. Silvia's warmth, humour and thoughtful instructions show you how easily it can be done in your own kitchen.
During a trip to Italy, my friend Ann Parronchi took me to the terracotta kilns in Chianti where workmen used to cook beef shins overnight in the residual heat of the kiln. This is my interpretation of what that dish may have been like. If I make this when globe artichokes are in season, I like to braise them in verjuice to serve alongside, as I did when this was photographed.
Method
1 beef shin (off the bone), sinew and excess fat discarded
2 sticks celery, diced
1 carrot, diced
1 onion, roughly chopped
1 small leek, white part only, roughly chopped
6 sprigs thyme
4 stalks flat-leaf parsley
1 fresh bay leaf
800 ml veal or beef stock
400 ml red wine
softened unsalted butter
plain flour, for dusting
32 golden shallots, peeled
2 heads garlic, cloves of 1 head peeled, second head halved widthways
zest of 1 orange, removed in thin strips with a vegetable peeler, leaving white pith
1 cup (160 g) kalamata olives
sea salt and freshly ground black pepper
soft polenta or mashed potato, to serve
MARINADE
2 cups (500 ml) extra virgin olive oil
zest of 1 orange, removed in a thin strip with a vegetable peeler, leaving the bitter pith
1 fresh bay leaf
1 sprig rosemary
1 sprig thyme
several stalks flat-leaf parsley
with Guillaume Brahimi, author of Brahimi: Food For Friends
Indulge in a long BBQ lunch on Smith's Beach with world class chef Guillaume creating a gourmet feast, using the region's best culinary delights. With regional wines to match, relax in this unique and intimate affair whilst taking in the beauty of the Indian Ocean. Tickets $170
Contact Gourmet Escape
www.gourmetescape.com.au
George Calombaris, author of Your Place or Mine?
As part of the Margaret River Gourmet Escape festival, join George for a gourmet BBQ lunch on Smith's Beach. Using local produce, George will execute a delicious feast with matching regional wines. So take in the beauty of the Indian Ocean and whilst sampling the best of George's culinary skills.
Contact Gourmet Escape
www.gourmetescape.com.au
with Guillaume Brahimi, author of Brahimi: Food For Friends
The highly esteemed Fraser Gallop Estate will open its doors to this exclusive French inspired long lunch, with Guillaume creating the delicious menu using the best of Margaret River produce. Part of the Gourmet Escape festival, the exquisite event will be complemented with fine wine and a beatuiful vista of the estate. Tickets $295
Contact Gourmet Escape
www.gourmetescape.com.au
This amazing dip, which originated in Aleppo, is very dear to my heart. Known for its spicy kick, walnut crunch and subtle pomegranate molasses flavour, it’s also beautiful as a spread or marinade. I chargrill the red capsicums to give the dip a little more texture and a good earthy flavour.
Method
3 red capsicums (peppers)
2 cloves garlic, peeled and left whole
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 teaspoon dried chilli flakes
¼ cup (60 ml) lemon juice
2½ tablespoons extra virgin olive oil
2½ tablespoons pomegranate molasses
¹⁄³ cup (35 g) walnut kernels
¼ cup (25 g) dried breadcrumbs
Middle Eastern bread, to serve
All of us at Almond Bar love our almonds, and while we don’t want them to take over the menu, from time to time they do make an appearance for all the almond-lovers visiting the restaurant. In this dish, the crushed raw almonds highlight the flavour of the scallops, without being too overwhelming. Since you are serving the lightly crumbed scallops with lemony broad beans and vinegary pickled turnip you don’t need to add lemon juice.
2 cups (240 g) broad bean pods
¼ cup (60 ml) lemon juice
½ cup (125 ml) olive oil
1 teaspoon salt flakes
¾ teaspoon freshly ground black pepper
½ cup (80 g) raw almonds
¼ cup (25 g) dried breadcrumbs
1 egg
1 tablespoon milk
½ cup (75 g) plain flour
24 scallops, roe removed
pickled turnip, to serve
Traditionally, chocolate doesn’t feature much in Middle Eastern desserts, but the demand for chocolate in the restaurant got the better of me. It didn’t take much to twist my arm, and I came up with the following dish. Kataifi is a finely shredded pastry that looks similar to vermicelli noodles, but has a beautiful crunchy texture when cooked.
300 g kataifi pastry
50 g butter, melted
80 g hazelnuts, crushed
150 ml ater (sugar syrup)
CHOCOLATE CREAM
600 ml thickened cream
1 cup (250 ml) milk
250 g milk cooking chocolate, broken into pieces
2 tablespoons orange blossom water
¹⁄³ cup (50 g) cornflour blended with ¼ cup (60 ml) milk to make a paste
Most pastry and pizza shops throughout Italy sell this pie, which is similar to the Greek spanakopita, by the piece. Here is my homemade version, full of fl avour and great for lunches, barbecues or an easy mid-week dinner. I have included the pastry recipe; however, you could easily substitute filo or a store-bought shortcrust or butter-based puff pastry. I use spinach, but if you prefer a stronger flavour, use 400 g of silverbeet instead – just blanch it for 4 more minutes as it takes a little longer to cook.
Method
600 g spinach leaves, stalks removed and well washed (or 360 g cooked spinach)
salt
70 g butter, chopped
1 clove garlic, crushed
2 tablespoons chopped flat-leaf parsley
100 g plain flour
2 cups (500 ml) milk
sea salt and freshly ground black pepper
6 eggs
2½ cups (200 g) grated parmesan
1 pinch of ground nutmeg
PASTRY
2¾ cups (410 g) plain flour, plus extra for dusting
½ teaspoon salt
95 g butter, chopped, plus extra (melted) for brushing
2 tablespoons olive oil
¾ cup (180 ml) warm water
1 egg, lightly beaten (optional)
