The Lantern team show they’re not just all talk by cooking up a storm from their favourite Lantern cookbooks. OK, the end results may not look exactly like the pictures – but trust us, the flavours made up for any rough edges…

Simply use a Lantern cookbook to create your own RECIPE SNAP on instagram and hashtag #recipesnap to go into the running to win a copy of Guy Grossi’s ‘Love Italy’.

At the end of the competition, we’ll also feature some of the best snaps on this blog and will encourage the authors of the recipes to comment.

Competition closes 30 November, 2013. For competition terms and conditions, please look under 'legal'. 

Guy Grossi’s olive oil cake, by Allie Webb

Karen Martini’s black pepper, walnut and cumin-stuffed chicken roasted with pumpkin, by Alison Cowan

Justin North’s prawn, chilli and mint spaghetti, by Emily O’Neill

David Herbert’s brownies, by Julie Gibbs

Sharon Salloum’s beetroot dip, by Nicole Abadee

Christine Manfield’s beef and potato rendang (made with goat!), by Jocelyn Hungerford

David Herbert’s blueberry swirl cheesecake (with Lantern website on laptop…), by Anna Scobie

David Herbert’s chocolate crackle cookies, by Anna Scobie

Welcome to the Lantern blog, where we’ll be posting stories and highlights from the beautiful world of illustrated books.

We’ll be offering you glimpses behind the scenes of what we do here at Lantern, as well as bringing you guest posts from our talented Lantern authors, photographers, stylists and illustrators. And there’ll be competitions where you can win copies of our latest titles or one-off Lantern experiences.

Want more? To inspire you in the kitchen, we’ll bring you recipes and menu suggestions. Postcards from our travels and hot tips from our widely travelled authors will get you planning – or at least dreaming about – your next trip.               

Closer to home, we’ll also share our favourite discoveries: books, of course, but also films, art exhibitions, architecture, gardens, classes, craft projects and whatever else is inspiring us right now.

We hope you’ll share your Lantern-inspired experiences with us too, and become part of the Lantern community. Because we put so much time and care into every Lantern project, we always love to hear about the lives our books lead after they leave our hands.

Here’s just a taste of what we’ll be bringing you. Please visit often and we’ll keep you posted… And if you need a reminder, sign up to receive our newsletter

Until my last trip to Italy I would never have eaten zucchini unless it was small and only just cooked. The moment of change came at a restaurant in Rome when I was served a dish of zucchini and beans that had been cooked so long and slow, then drizzled with extra virgin olive oil and served with parmesan. It was an epiphany of taste, so different from eating small, young, quickly cooked zucchini, that I started to leave some of my zucchinis to mature a bit more before picking, particularly when planning to cook for a big group. Whilst this won’t thrill your eye in quite the same way as just-cooked zucchini, believe me, it’s delicious.

Richly flavoured with a just hint of citrus, the secret ingredient in this robust soup is the briny seawater that infuses the tomato as the mussels open.

Gallery exhibition with Meredith Gaston, author of 101 Moments of Joy & Inspiration

To coincide with the release of Meredith’s latest book, ‘101 Moments of Joy and Inspiration,’ you are invited to join her for the opening of her new show at Manyung Gallery, featuring original works from the book as well as other, never before seen works on canvas and paper. Bring along family and friends to meet the artist and illustrator Meredith Gaston who has received international recognition for her enchanting paintings.
Contact staff@manyunggallery.com.au
P (03) 9509 8999 

Literary dinner with Carla Coulson, author of Naples: A Way of Love

Celebrate the latest book by with photographer Carla Coulson, who along with writer Lisa Clifford in their latest book taken you on a journey through the dazzling, magical city Naples, that they both know so intimately. Tickets $30/$60 (incl. book).

Contact Beaumaris Books

P (03) 9589 4638 

Styling Inspiration workshop with Megan Morton, author of Things I Love

Find your own style in this clever workshop with Megan, that will go beyond just inspirational images and show you how to turn your tear sheets, clippings, pinned pages and inspirations into beautiful workable ideas. You will leave with a workbook that is an interior scheme in the making. Price $450 (including lunch and materials).
Contact The School- classes@theschool.com.au
P (02) 9693 2782 

Selling and styling workshop with Megan Morton, author of Things I Love

Selling your property? Let talented stylist Megan share some of her ingenious styling concepts and insights to solve the practical issues at hand. A tips-and-tricks workshop that is also practical, all types of housing will be covered. Price is $450 (includes lunch and all necessary materials).
Contact The School- classes@theschool.com.au
P (02) 9693 2782 

with Megan Morton, author of Things I Love

What is the key to styling? Can we learn it? Living and breathing all matters of the home, Megan has a knack for creating beautiful rooms that make people obscenely happy.  Come find your inner stylist and learn about the visual language that is styling- through theory and practical. Price $450 (includes lunch and all materials).
Contact The School- classes@theschool.com.au
P (02) 9693 2782 

Food tour with Dominique Rizzo, author of My Taste of Sicily

Over 16 days, journey to Eastern Sicily and some of the most beautiful historical provinces, including the islands of the Aeolian, with Dominique Rizzo as your guide. Dine on regional artisan products, immerse yourself in cooking classes, cheese and wine tastings and discover a past that is rich in ancient history and architectural design. 
Contact Pure Food Cooking Tours
www.purefoodcookingtours.com.au 

I love wandering through the village in my home of Greece. No matter what the season, there is always something fabulous to photograph. I pass George’s workshop pretty much every day and can't resist looking in, it’s like an Aladdin's cave. George is now retired but he was thrilled when I asked recently if I could photograph him. It was even more exciting when his grandson, Mario dropped in. I could not resist the opportunity to photograph them together.

Claire Lloyd, author of My Greek Island Home.

This week’s Lantern recipe is a delicious lemon mousse from Silvia Colloca who fondly remembers this dessert from her childhood. Young or old, this one is sure to be a crowd pleaser. 

Mamma's lemon mousse

Sometime in the mid-eighties, Mamma was working as a market researcher for an advertising company in Milan. The lady she mostly collaborated with was an eccentric woman in her forties with platinum blonde hair, a permanent Caribbean tan, and a cigarette glued to her massive red lips. Anna spoke with a very posh Milanese accent and wouldn’t roll her ‘R’s, in the way of mere mortal Italians, employing the breathy French version instead. When she first tasted Mamma’s humble lemon mousse, she paused, licked the spoon clean and, in her 40-a-day husky voice, pronounced it ‘superrrbo’. And how right she was.

I confess I haven’t had this since I was a little girl. I have such fond memories of it, and can’t quite understand why it fell out of favour at some point. I think it’s time for a revival. The eighties are back!

Method

1. Put the water, butter and lemon rind in a medium saucepan over medium heat. Simmer until the butter has melted, then set aside.

2. Whisk together the egg yolks and sugar for about 1–2 minutes or until they look pale and creamy. Stir in the vanilla and flour. Gradually add the butter mixture, whisking constantly to combine.

3. Pour the mixture back into the saucepan and bring to a simmer, stirring regularly to prevent lumps forming. Reduce the heat to low and cook, stirring with a wooden spoon, for 2–3 minutes or until the cream starts to thicken. Remove from the heat and add the lemon juice. Pour into a bowl and cool for 20 minutes at room temperature. Remove and discard the lemon rind.

4. Whisk the egg whites with hand-held electric beaters until they form soft peaks. Dollop 2 tablespoons of the egg white into the cooled lemon cream and whisk to loosen it. Gently fold in the remaining egg white with a metal spoon, being careful not to knock the air out.

5. Pour the mousse into individual glasses or a flan mould, cover with plastic film and leave to set in the fridge for a couple of hours for a softer texture, and up to 6 hours for a firmer texture.

6. Serve with shortbread and berries, if liked. Superrrbo!

Silvia's Cucina by Silvia Colloca

Jamie at his new home in Avalon. - Photo by Jason Busch

At Lantern, one of the greatest joys in designing a book is being able to collaborate with our talented authors.

Our designer Evi O recently worked with Jamie Durie on his book Edible Garden Design. It’s been a busy year for Jamie who has been working on a number of projects including landscape and furniture design, collaborations and even branching out into an organic skincare range.

Jamie’s direction for the aesthetic of the book was for it to be produce driven. The design brief was straightforward, “have food on every page”.

With this in mind our design team set to work.

Jamie is a fan of Florence Broadhurst's designs and had the idea of recreating a particular pattern that he loved. 

Nadine, Didee and Evi working on endpapers. - Photo by Jason Busch

Photo by Jason Busch

Photo by Jason Busch

The first step was to order boxes and boxes of fresh carrots and parsnips. Once we had the produce, Nadine Bush (Creative Director of Durie Design), Didee Mitton (co-editor), Jason Busch (photographer) and Evi worked together to create Jamie’s ambitious vision. The result was something very original and exciting. It worked so well that Jamie suggested that the look be carried throughout the book. We then ordered even more produce to use on seven more patterns that Jamie and Evi had hand picked.  

Photo by Jason Busch

Photo by Jason Busch

Photo by Jason Busch

Photo by Jason Busch

Photo by Jason Busch

Photo by Jason Busch

Photo by Jason Busch

Overall it was a huge job with everyone from Jamie's team and the Lantern team offering a hand. It was a special collaboration that hopefully will inspire our readers and showcase both the importance and beauty of edible gardens.

Edible Garden Design is now available.

Author talk & book signing with Collette Dinnigan, author of Obsessive Creative

Collette Dinnigan is Australia's most internationally recognised designer, renowned for her beautiful feminine creations. Her latest book is an intimate insight into the life and work of the Australian designer and fashion icon. Collette will be in conversation with Caroline Baum at the Woollahra Village Weekend: an exciting event that will showcase the best of Woollahra with talks, fashion, food, farmer’s markets, art and live music and much more. 

Contact Queen Street and West Woollahra Association (QSWWA)

P 0414 966 755

Kitchen Garden talk with Indira Naidoo, author of The Edible Balcony

Indira will share her garden wisdom, along with other guest speaks at the Woollahra Village Weekend. Discussing ways to grow from your balcony to heritage gardens, the renowned Australian broadcaster and foodie willl discuss how to create a bountiful kitchen garden of fresh fruit, herbs and vegetables. 

Contact Queen Street and West Woollahra Association (QSWWA)

P 0414 966 755

Dress up your salads this summer with Simon Bryant’s Watermelon Salad with Pistachios, Basil and Vincotto. A tip, golden midget watermelons work best with this recipe. 

Watermelon salad with pistachios, basil and vincotto

Golden midget watermelons are perfect for this summer salad as they’re a little less sugary than other varieties. If you can’t get hold of them, any watermelon will do – just avoid overripe ones. To determine ripeness, feel the weight of the melon and give it a slap. A ping means the melon is unripe, while a dull thud indicates it’s overripe: you want a sound somewhere in the middle.

Chilling the sliced melon before grilling it allows you to sear the outside without the middle turning to mush. You need to use a lot of oil and salt on the grill, as this produces the smokiness that prevents the dish from tasting like dessert. The generous use of pepper also pushes everything to a savoury finish. To avoid waste, I like to pickle the watermelon rinds. They work brilliantly as a garnish for the salad or you can save them to eat as a snack. The sugar content in the pickle is on the low side, so they will only keep for a week or so and must be stored in the fridge. (You can add more sugar to make them last longer, but they’ll be too sweet to use here.)

I find that many nuts taste like cardboard, mainly due to extended periods in an overseas warehouse, so I always try to buy local. When you roast the pistachios for this dish, they enter a new realm of scent and flavour. Roast them as close to serving time as possible; I also recommend adding some salt flakes, and flipping the nuts over a few times as a fair bit of the flavour comes from contact with the oven tray. Little details maybe, but they will make all the difference to the final dish.

8 slices golden midget watermelon, cut into large triangles
8 slices red watermelon, cut into large triangles
100 ml extra virgin olive oil
salt flakes and cracked black pepper
2 small–medium tomatoes, roughly chopped or 8 cherry tomatoes, halved
½ bunch basil, leaves picked
2 sprigs mint, leaves picked
¹⁄³ cup (50 g) pistachios, roasted and roughly chopped
2 tablespoons vincotto

PICKLED WATERMELON RINDS
½ cup (125 ml) rice vinegar
¼ cup (55 g) caster sugar
1 tablespoon fine salt
watermelon rinds (see above) with 1–1.5 cm flesh attached, skinned and cut into 3 cm lengths

Method

1. Chill the sliced watermelon in the fridge for 10 minutes. This will help the melon to seize up a little, which is essential if it’s ripe and in danger of going cactus on a hot grill.

2. If you’re making the pickled watermelon rinds, bring the vinegar, sugar, salt and 3 tablespoons of water to the boil and heat until the sugar and salt dissolve. Leave to cool. Place the watermelon rinds in a sterilised jar, then pour the pickling liquid over the top.

3. Preheat a grill-plate to hot. Brush 20–30 ml of olive oil over both sides of the watermelon triangles and sprinkle with a pinch of salt. Grill for 2 minutes or until grill-marks appear and a little smokiness becomes evident. It’s really important not to overcook the watermelon, though, or it will fall apart.

4. Lightly salt the tomato and rip up the basil leaves. Arrange the grilled watermelon on plates and add the tomato, basil, mint and pistachios. Season with black pepper and drizzle with vincotto and the remaining olive oil.

5. Serve immediately, with a roughly diced pickled watermelon rind if you like.

Simon Bryant's Vegies by Simon Bryant

In this traditional lasagne recipe, the bolognese is made with milk and tomato paste instead of tomatoes, which gives an amazing richness to the sauce. I usually make my own pasta sheets for lasagne, however you can use bought fresh or dried lasagne sheets.

Method

1. For the bolognese sauce, place a saucepan over medium heat. Add the oil and butter, and when the butter starts to sizzle, add the onion, celery and garlic. Stir with a wooden spoon, then cook over low heat for 10 minutes until the vegetables are soft but not coloured. Add the sage and stir in, then cook for a further 2 minutes.
2. Increase the heat to medium–high, add the pancetta and cook, stirring, for around 2 minutes. Add the minced meats and cook for 5 minutes until browned, stirring constantly to break up the meat and ensure it doesn’t stick.
3. Add the tomato paste and stir in thoroughly. Pour in the wine and cook for a minute or so to reduce by half, stirring and scraping the base of the pan. Stir in the milk and bring to a boil, then season to taste, reduce the heat to low and simmer for 30 minutes or until moist but not runny.
4. Meanwhile, for the bechamel sauce, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 5–6 minutes until incorporated and the mixture is light brown in colour.
5. Add the warmed milk to the flour mixture and cook, whisking constantly to prevent any lumps forming, until smooth. Cook for a further minute, whisking constantly.
6. Add a pinch of salt, grate in the parmesan and nutmeg, then whisk well. Adjust the seasoning as necessary, then set aside to cool.
7. Bring a large saucepan of salted water to a boil and cook the pasta sheets, a couple at a time, until soft and pliable (the cooking time will depend on the type of pasta you use). Immediately transfer the cooked pasta to a bowl of cold water to stop the cooking process. 
8. Lay the pasta sheets out on a clean tea towel to dry. Preheat the oven to 180°C (350°F).
9. To assemble, spoon a layer of bolognese sauce into a baking dish about 30 cm x 20 cm (12 inches x 8 inches), then add a layer of grated parmesan, a layer of pasta and a layer of bechamel sauce. Repeat until everything is used up, finishing with a layer of bechamel topped with more grated parmesan and a little cracked pepper. Bake for 35 minutes until browned and bubbling.
10. Set aside to cool for a few minutes before cutting into portions. Serve with more grated parmesan, a drizzle of oil and a sprinkling of parsley.

This week at Lantern we released VideoCook, an exciting collaboration with Melbourne chef Tobie Puttock. There are three ebooks in the series: Classic Pasta, Easy Vegetarian and Old-School Desserts, all available from iTunes. Each includes 10 recipes accompanied by video of Tobie showing you the process step-by-step. Here's a recipe from Classic Pasta to try; head to iTunes to download your free sample of the eBooks.

Lasagne

Our new VideoCook series

Made for iPad

Made for iPad