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    Made for iPad

    Tobie Puttock
    Date Published: 
    Monday, December 2, 2013

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  • 12/04/13--21:39: New Year's Eve
  • New Year's Eve with Monica Trapaga, author of A Bite of the Big Apple

    Celebrate New Year's Eve at Taronga Zoo with your friends and family, as well as all the incredible zoo creatures. Monica will be part of the performances throughout the evening; along with spectacular views of Sydney Harbour, welcome in the New Year at one of the most remarkable venues and wonderful atmosphere. 
    Contact Taronga Zoo Event Team
    P (02) 9978 4616 

    New Year's Eve celebration
    Life & Style
    Tuesday, December 31, 2013 - 17:00
    Monica Trapaga

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  • 12/04/13--22:39: VideoCook with Tobie Putock
  • Check out our new VideoCook series, a collaboration with Melbourne chef Tobie Puttock.

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    I’m on an instameet at The Mulia hotel in Bali and I am totally loving the palette that seem to come so naturally to the Balinese.

    Our hotel is huge with over 2500 staff. The rooms are graded by a rooster, a turtle (for the slow holiday makers!) and an elephant (my room!). It suits me perfectly as my room is a super king. The mangoes are enormous here and my appetite, now I have a few days to slow down, is huge!

    Bizarrely in my mini bar I find a can of protein sweat!

    The hotel has a divine library with a lot of limited edition art, garden and architecture books. One of my favorites is Rizzoli’s Resort Fashion.

    Sweet dreams in this little bunker.

    Is there anything more refreshing or reinvigorating than an ocean swim?

    Megan Morton, author of Home Love and Things I Love.

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  • 12/11/13--15:59: Spanish delight
  • Indira Naidoo's tomato, butter bean and chorizo salad - photo by Alan Benson

    If only we could pop to Spain for the weekend. With this week's Lantern recipe you can. Indira Naidoo whisks us away this this tasty tomato, butter bean and chorizo salad, inspired by La Boqueria Market in Barcelona. Use a good quality chorizo to delight in the smoky paprika taste.


    Tomato, butter bean and chorizo salad

    Serves 4 as a side dish or 2 as a main course
    00–150 g canned butter or cannellini beans, thoroughly washed and drained
    20 cherry tomatoes, halved
    ½ red onion, thinly sliced
    handful flat-leaf parsley leaves, roughly chopped
    olive oil, for pan-frying
    250 g mild or spicy chorizo, diced
    salt and freshly ground black pepper

    1 clove organic garlic, crushed
    1 tablespoon sherry vinegar or red-wine vinegar
    squeeze of lemon (optional)
    ⅓ cup (80 ml) extra virgin olive oil
    salt and freshly ground black pepper


    1. Place the beans, tomatoes, onion and parsley in a bowl.
    2. To make the dressing, place all the ingredients in a jar with a screw-top lid and shake to combine. Pour the dressing over the salad and set aside for 5–10 minutes for the flavours to infuse.
    3. Meanwhile, heat a frying pan over medium–high heat and add the oil to the pan. Toss in the chorizo and cook for a minute or two until crispy. 
    4. To serve, arrange the salad on a plate, scatter the chorizo on top and serve immediately.

    The Edible Balcony by Indira Naidoo

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    Please note the following revision:

    Roast turkey with prune and orange stuffing and Cumberland sauce, page 184

    Please note that the weight of the turkey needed for this recipe is 6.6 kg, not 2.2 kg.

    The 50 g unsalted butter listed in the ingredients is optional, but may be whisked into the pan juices just before serving to enrich them, if desired.


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  • 12/11/13--16:27: December Favourites
  • Photo by Jason Busch

    We can’t get enough of…

    At this time of year, OVViO’s ready-made Organic Roast Chicken Stuffing is a lifeline in the kitchen, and their Clarity Sage Tea helps to calm frayed nerves.

    Spanakopita with house-made filo from Athena Cake Shop, Marrickville, NSW – order in advance for summer picnics.

    Al fresco lunches at Orto Trading Co., in Surry Hills, NSW. 

    A year on, and we’re still cooking from Jerusalem, by Yotam Ottolenghi and Sami Tamimi: chicken with caramelised onion and cardamom rice; hazelnut and roasted cauliflower salad; and clear chicken soup with knaidlach are now all firmly established in our repertoire.


    We’re looking forward to…

    Crabbing at Port Parham, in South Australia – inspired by Maggie’s Christmas, this is on the agenda for Christmas holidays in Adelaide.

    Checking out North Bondi Fish, Matt Moran’s brand-new beachside venture, slated to open the week before Christmas.


    We’re inspired by…

    Fox’s Lane blog, for crafty inspiration and tales of daily life on an organic farm in Daylesford, Victoria.

    Armfuls of peonies.

    The architecture room of the Melbourne Now exhibition at the Ian Potter Centre: NGV Australia.

    How fast and light the new iPad Air is!

    David Lebovitz’s thoughtful musings on being an American in Paris, including his recent post about Thanksgiving– and his moving tribute to the late Judy Rodgers

    Hand-knitted bowls by Jacqui Fink of Little Dandelion.


    Our holiday reading includes…

    New Zealand author Eleanor Catton’s The Luminaries, winner of this year’s Man Booker Prize; The Goldfinch, the unputdownable new novel from Donna Tartt; Americanah, by Chimamanda Ngozi Adichie; A Tale for the Time Being, by Ruth Ozeki; and Coal Creek, by Alex Miller.


    We can’t wait to see…

    David O. Russell’s much-anticipated American Hustle, starring Christian Bale, Amy Adams and Jennifer Lawrence.

    If the couch is calling you, it’s hard to beat Treme, set in post-Katrina New Orleans, for affecting and immersive viewing you can completely lose yourself in. 

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    Photo by Anson Smart

    This week Lantern author Justin North talks all things Christmas, from what he’ll be dishing up for lunch to family traditions and his must have festive dish. 

    How will you spend Christmas this year?

    With my family here in Sydney, we alternate each year between Sydney and Blenheim in New Zealand where my mother lives – looking forward to a nice hot Sydney summer this year.


    What’s on the menu?

    Definitely a ham with mum’s special honey mustard and clove scented glaze, a boozy summer berry trifle and this year I’m going to make awesome Christmas mince pies with perfect buttery sweet pastry and fruity zesty filling.


    What’s a must have dish for Christmas?

    A delicious trifle, with sherry soaked sponge, thick vanilla custard, summer berry compote and fresh raspberry jelly, lightly whipped cream and grated chocolate.


    How do you make your house look festive?

    I normally leave that to my little kids – it ends up looking a bit like a day care centre – but fun nonetheless.


    Do you and your family share any special traditions for Christmas?

    Spending quality time together, eating, having fun and enjoying the sun!


    What’s your favourite Christmas memory?

    Growing up as a little kid and the exciting anxious feeling on Christmas Eve knowing that Christmas is finally here, and the next day will bring lots of pressies and yummy food.


    Any tips for entertaining during the festive season?

    Plan ahead, keep it simple and buy good quality ingredients. Do some advance preparation so on the day you can relax, have fun and really enjoy the day with your friends and loved ones.


    If you could pick one person to cook for you at Christmas who would it be?



    Photo by Anson Smart

    Photo by Anson Smart

    Photo by Anson Smart

    Family Cooking by Justin North

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  • 12/19/13--14:58: Lantern christmas party
  • Lantern Christmas Party at Clovelly Bowling Club.

    With a busy year drawing to a close, Wednesday was a day for celebration at the Lantern Christmas Party. 

    The day kicked off with a visit to Pepe Saya, makers of the most delicious butter you’ll ever taste. We discovered there’s more to butter than meets the eye, when Pepe took us behind the scenes to show us how it’s done. Made from 100% fresh Australian cream from a local farm, the butter is cultured over a two-week period, churned and then lovingly shaped and wrapped by hand. The result is something truly wonderful. In between tours, Pepe also laid on the most amazing brunch spread of beautiful ham, salami and cheeses – and plenty of bread and butter, of course. Thanks for having us, Pepe!

    Next on the agenda? Lunch and a spot ofbarefoot bowling at the spectacularly situated Clovelly Bowling Club. We enjoyed gourmet sausage sandwiches courtesy of The Fancy Banger (check them out every Saturday at Glebe Markets, you won’t regret it) and salads by the always-impressive Hetty of Arthur Street Kitchen.

    After a revealing exchange of ‘Secret Santa’ gifts, it was down to business when we hit the green. Despite the tough conditions, with a strong easterly blowing, we managed to keep our bowls on the green – at least most of the time.  Lots of fun was had by all, but needless to say, we won’t be turning professional anytime soon.

    The day finished on a high note, with the traditional bake-off: this year a slice-off, after last year’s hotly contested pav-off.  We basked in sugary heaven, enjoying lemon slice, caramel slice, chocolate coconut slice and many more. While all were winners, the top spot went to the lovely Aimee, who wowed us with her citrus hazelnut squares (recipe courtesy of David Herbert’s Best-ever Baking Recipes). 

    All in all, the day was a perfect way to see out another big year: beautiful weather, great company and, of course, wonderful food.

    We would like to wish you a very Merry Christmas, and we look forward to bringing you more food and lifestyle inspiration in 2014.




    Enjoying our spread at Pepe Saya. 

    Packed with love.

    Ready to hit stores.

    Our gorgeous view for the day.

    Our theme for the day, Nautical.

    Julie and Katrina taking time out.

    The men at work. 

    Secret Santa!

    Hitting the green.

    Our team in action.

    Winning slice of the day, Citrus Hazelnut Square by Aimee. 

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  • 01/12/14--21:03: Sicilian tour with Patrizia
  • Sicilian culinary tour with Patrizia Simone, author of My Umbrian Kitchen

    Not just any guided tour, this travel experience is an intimate adventure with Patrizia's friends and family. You will enjoy an authentic insight into the food and culture of Patrizia's home regions and the knowledge to recreate some dishes at home that will forever remind you of the journey.
    Contact Simone's Restaurant
    P (03) 5755 2266 

    Culinary Tour
    Wednesday, September 3, 2014 - 09:00
    Patrizia Simone

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  • 01/12/14--21:09: Italian tour with Patrizia
  • Italian culinary tour with Patrizia Simone, author of My Umbrian Kitchen

    Travel with Patrizia through the amazing regions of Puglia and Amalfi, exploring all the amazing sites, history and culture. Stay in the heart of Amalfi; visit the UNESCO village of Alborebello; and visit the most romantic of places- the Isle of Capri, all whilst making food and wine the main focus, of course!
    Contact Simone's Restaurant
    P (03) 5755 2266 

    Culinary Tour
    Saturday, September 20, 2014 - 09:00
    Patrizia Simone

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  • 01/14/14--16:41: Garden Show with Paul Bangay
  • International Flower & Garden show with Paul Bangay, author of The Garden at Stonefields

    Paul is one of Australia's most high-profile landscape designers and will proudly be one of many talented designers battling it off for the chance to be crowned winning designer for top Show Garden. The world renowned flower and garden show is regarded as the largest and most successful horticultural event in the Southern Hemisphere. 
    ContactMelbourne Flower Show
    P (03) 9864 1111 

    Flower & Garden Show
    Wednesday, March 26, 2014 - 09:30
    Paul Bangay

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    Meredith's latest collection ready to go to show.

    The very talented Meredith Gaston tells Lantern what she's been up to, including her latest exhibition and her recent collaboration with retailer Sussan. We also take a look at her beautiful home in the Blue Mountains of NSW and find out how her surroundings inspire her.

    What are you working on at the moment?

    I am currently working on my next book with Lantern, and a bunch of commissions on paper and linen. I'm also working on my daily yoga, meditation and mindful eating, and on a relaxed and open sense of everyday adventure!

    How did your sleepwear collaboration come about with Australian retailer Sussans? What was the inspiration behind it all?

    I was approached a couple of years ago by the Sussan Corporation to contribute affirmation card illustrations in support of the BCNA (Breast Cancer Network Australia). After this one inspiring and delightful project, I was given opportunities to continue collaborating with Sussan and since then, we've covered lots of ground. Since 2011, we've raised hundreds of thousands of dollars for the BCNA! My 'Meredith for Sussan' range has included gift and affirmation cards, calendars, nail polishes, soaps and sleepwear. Next year will all be about cooking and include items such as hand illustrated aprons, recipe cards and other surprises!

    You recently had your exhibit at Manyung Gallery in Melbourne. Tell us a bit about the collection. 

    Alongside the book release for '101 Moments..' at Manyung gallery this November, I gathered a collection of paintings and drawings on the theme for an exhibition of works. Joy and inspiration are wonderful themes from which to draw creativity, and made for a vibrant, warm and whimsical collection! Eclectic faces, birds, lovers, botanical and philosophical themes featured, including a selection of framed originals from the book.

    Is there a particular space you choose to work in?

    When in my studio, I feel absolutely at peace – focused, energised and inspired. It is a gloriously light, airy and spacious place to be, and I'm surrounded by bush and birdsong. I love living here in the beautiful Blue Mountains of NSW - I feel happiest living in nature and at a slower pace. 

    Why do you choose to work here? 

    I love to work from my home studio because at any moment an idea or inspiration catches me, I am able to translate it immediately. I am also quite personal when it comes to my work, and a great homebody too. I feel that my sense of comfort, joy and peace at home translates from my heart and my environment into my thoughts, words and artwork. I feel very blessed to live in such a serene and inspiring corner of the world,  and to work a 'job' I truly love.

    Meredith proudly holding her new book, 101 Moments of Joy and Inspiration.

    The final product. 101 Moments of Joy and Inspiration. 

    A peek inside the beautful book. 

    The gorgeous view from Meredith's home in the Blue Mountains of NSW.

    Meredith's summer studio in the mountains.

     A specially comissioned work by Meredith. 

    The lady can bake too. Baking her weekly loaf of 'Life changing bread'.

    The Nina Ballerinas.

    Watercolour joy! 

    A dressing gown from the Meredith for Sussan collaboration in support of Breast Cancer Network Australia.  

    Deluxe cream soaps also from Meredith for Sussan in aid of Breast Cancer Network Australia. 

    Hard at in the studio. 

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  • 01/15/14--19:14: A Visit to Italy
  • An Italian picnic with Giovanni Pilu and Lucio Galletto

    As part of the Noosa Food & WIne Festival, leading chefs Lucio and Giovanni will prepare picnic fare to share. Both Lucio and Giovanni have been serving sophisticated Italian dishes for many years at their restaurants and will no doubt create a delicious feast for all under the riverside marquee. Price $135 with wines. 
    Contact Noosa Food & Wine
    P (07) 5447 5666 

    Italian picnic
    Friday, May 16, 2014 - 12:30
    Lucio Galletto
    Giovanni Pilu

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  • 01/15/14--19:23: Bush & Bluegrass Adventure
  • with Annie Smithers, author of Annie's Garden to Table

    Join Annie on this adventure to the legendary Apollonian Hotel where she will prepare a memorable BBQ lunch alongside fellow chef Nicky Reimer. With a focus on what's fresh and in season, Annie will ensure you enjoy not only the glorious food, but also the lush rainforest and rolling green acreages around you. Price $135 including wine and transport.
    Contact Noosa Food & Wine
    P (07) 5447 5666 

    Festival lunch
    Friday, May 16, 2014 - 12:00
    Annie Smithers

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    with Justin North and Andrew McConnell

    As part of the Noosa Food & Wine Festival, Andrew and Justin will be among the chefs at the international degustation dinner. Both Justin and Andrew are solid figures in the Australian dining scene and are proud to be part of the team that will prepare a delicious 8-course meal. An event not to be missed. Price $495 with matching wines. 
    ContactNoosa Food & Wine
    P (07)  5447 5666

    Degustation Dinner
    Friday, May 16, 2014 - 18:15
    Andrew McConnell
    Justin North

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  • 01/15/14--20:55: Cooking demonstration with
  • Andrew McConnell, author of Cumulus Inc.

    As part of the Noose Food & Wine Festival, Andrew will take to the stage in a cooking demonstration, showcasing the signature dishes that have kept people coming back for more at his popular restaurant Cumulus. 
    Contact Noosa Food & Wine
    P (07) 5447 5666 

    Festival cooking demonstration
    Saturday, May 17, 2014 - 12:15
    Andrew McConnell

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  • 01/15/14--21:02: Cooking demonstration with
  • Guy Grossi, author of Love, Italy

    Watch as celebrated chef Guy Grossi takes to the stage at the Noosa Food & Wine Festival to demonstrate how to recreate delicious, authentic Italian dishes in your own kitchen. Guy's passionate for Italian food and culture is reflected in his warm and honest food. 
    ContactNoosa Food & Wine
    P (07) 5447 5666 

    Festival cooking demonstration
    Saturday, May 17, 2014 - 13:45
    Guy Grossi

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  • 01/15/14--21:36: Cooking demonstration with
  • Lucio Galletto, author of The Art of Pasta

    As part of Noosa Food & Wine Festival, Lucio will take to the stage in the auditorium and prepare a dish inspired by the selected key ingredient. With Lucio's Italian influence and plenty of sophisticated cheffing experience, it's sure to be a delicious dish you'll indeed want to recreate at home. 
    ContactNoosa Food & Wine
    P (07) 5447 5666 

    Cooking demonstration
    Saturday, May 17, 2014 - 12:45
    Lucio Galletto

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  • 01/22/14--19:02: Dried Apricot Pavlova
  • If you’ve read any of my cookbooks you will know I am a self-confessed non sweet-tooth. Although I enjoy putting desserts together, especially when they involve fruit, they are very much a special occasion thing in our household. I rarely order dessert in a restaurant, much preferring savoury over sweet.

    The exception to this is pavlova, which is ironic considering how sweet they are; however, I can’t resist them. I tend to hide any leftover pavlova in the back of the fridge so only I know it’s there – selfish, I know, but I find it even more addictive after it’s gone all squidgy in the fridge. Having declared all of that, my favourite pavlovas are ones with a sweet and sour component. The piquancy of creme fraiche takes away from the sweetness. Although I use the Dried Apricots in Verjuice Syrup I make for the Farmshop, which you can buy online from, this recipe allows you to make these apricots yourself. This is perfect for Boxing Day, when I have lots of egg whites leftover from making mayonnaise in the fridge needing to be used up. It’s an absolute doddle to prepare the meringue – it can even be baked in advance and frozen, making this a simple assembly job. Although, I grant you, the oven will need to be turned on to roast the nuts.

    1. Preheat the oven to 140°C fan-forced (160°C conventional). Line two baking trays with baking paper.
    2. Place the egg whites and a pinch of salt in the bowl of a clean and dry electric mixer and whisk until soft peaks form. With the motor running, gradually sprinkle in one-third of the caster sugar at a time, whisking well until the mixture is stiff, glossy and tripled in volume; it should stand up and not move when the beaters are lifted and turned upside-down. To check the sugar has dissolved, rub the meringue between your fingers – if it feels at all grainy, continue to beat. Add the cornflour and verjuice and beat until just combined.
    3. Divide the meringue mixture in half. Place one half on each prepared tray and shape into a 30 cm × 24 cm × 2 cm rectangle. Place in the oven immediately and bake for 40–45 minutes or until crisp on the outside and marshmallow-y inside. 
    4. Turn off the oven and leave the meringues to cool completely in the oven with the door ajar (wedge the oven door open with a wooden spoon).
    5. Once the meringues have been removed from the oven, preheat it to 200°C fan-forced (220°C conventional). Roast the almonds on a baking tray for 4 minutes or until light golden, checking them frequently to make sure they don’t burn. Set aside.
    6. To make the apricot filling, place the dried apricots in a microwave-proof bowl, then pour over the verjuice and water and cover with plastic film. Microwave on the defrost setting for 4 minutes to plump and soften the apricots. (My microwave is 1100 watts; this time will vary if you have a lower wattage microwave.) Remove from the microwave, then strain and reserve the verjuice mixture and set the apricots aside.
    7. Place the reserved verjuice mixture, honey and rosemary in a large heavy-based frying pan over low–medium heat and gently simmer for 1–2 minutes or until slightly reduced. Add the apricots and cook over low heat for 3 minutes or until the apricots are soft. Transfer the apricots to a roasting pan lined with baking paper or a bowl and set aside. Increase the heat to medium–high and simmer the syrup for 2 minutes or until it starts to bubble and turns deep golden. Immediately remove from the heat and pour over the apricots, then set aside to cool.
    8. Using hand-held electric beaters, whisk the cream until medium–soft peaks form. Add the creme fraiche and whisk for another 30 seconds. Spoon half of the cream mixture on top of one layer of the meringue, then top with the second layer of the meringue. Spoon the remaining cream mixture on top. Arrange the apricots and cooled almonds on top of the cream, then drizzle with the apricot syrup.
    9. Cut into slices and serve.
    Maggie Beer
    Serves 10-12

    8 free-range egg whites (from 59 g eggs)


    2 cups (440 g) caster sugar

    2 tablespoons cornflour

    2 tablespoons verjuice

    1 cup (100 g) flaked almonds

    2 cups (500 ml) thickened cream

    2 cups (500 ml) creme fraiche


    500 g dried apricots

    1 cup (250 ml) verjuice

    1 cup (250 ml) water

    2 tablespoons honey

    2 stems rosemary

    Maggie's Christmas

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