Innholdsfortegnelse for July/August 2021 i Market Magazine

This issue is great though – heaps of recipes but a few new features as well. Like all families we tend to discuss things we discover and start using them a lot. The standard understated way of saying ‘it’s a bloody good product’. Dad always tells us what is great in fruit and veg, so we decided Mum is going to give a blurb on what she’s finding bloody good from other parts of the store. I’m going to show off my farming skills again. I’ve found growing crops is amazing for connecting to the joy of food – for me and my kids. I farm an incredibly tough patch of ground (in McMahons Point, Sydney). The farm is only 0.0002 hectares so I may not solve world hunger but…

WINTER FRUIT Apples Bananas BLOOD ORANGES This variety builds colour when there is a big difference in temperature between chilly nights and warm sunny days: that’s right now in orchards in the Riverina and Riverland. Blood oranges have a different flavour to the red-fruited navel called Cara Cara. Named for the Venezuelan hacienda where it was found in 1976, Cara Cara, is a low-acid sweet orange with pretty pink-blushed flesh. Blood oranges, on the other hand, have a richer, tarter flavour with overtones of raspberry in the flesh that looks like it’s been soaked in red wine, courtesy of the same health-boosting anthocyanins that colour berries red and blue. The blood orange season is only short, so don’t delay! These juicy fruit are only available for a short time, so…

Baked Gnocchi • Trout with Soba Noodles • Pappardelle Boscaiola • Mexican Chicken • ALL INGREDIENTS FROM HARRIS FARM INGREDIENTS 500g gnocchi Olive oil 1 garlic bread 450g jar roasted tomato sauce ½ cup pitted kalamata olives ½ 150g ball fior di latte cheese 100g punnet baby Tuscan kale FOR MATES AND DATES ADD A GOOD CHILLI OIL or mix in spicy Nduja salami through the dish. BAKED GNOCCHI WITH OLIVES AND FIOR DI LATTE PREPARATION: 5 MINUTES • COOKING: 15-20 MINUTES • SERVES 4 1 Bring a large pot of salted water to the boil. 2 Preheat oven to 200C fan-forced. 3 Place gnocchi into boiling water. Once gnocchi rise to the surface, remove and refresh with cold water, drain and set aside. 4 In a large pan…

BAKED RICOTTA, CHOCOLATE AND HAZELNUT CHESECAKE WHEN ONLY Chocolate will do For those who have an irresistible love affair with chocolate, the need to indulge comes often and is not satisfied with anything else! It’s chocolate or nothing. So here you will find three superb desserts that undeniably sit at the top of any chocoholic’s go-to list – and now yours too. Quick to prepare and easy to cook, they each share a cooling period, especially designed to give you time for a cocktail as you wait. And there’s a tip or two to make them extra special or even better. A little bit fancy, yet easy to whip up thanks to a cheeky little store-bought trick. CHUCOLATE CUSTATD-FILLED PROFITEROLES PREPARATION: 15 MINUTES PLUS 3 HOURS COOLING • COOKING: 1…

CUT BACK ROSES while they’re bare of leaves. Prune any dead canes at the base of the plant, then trim back the whole plant by a half to a third, making the cuts just above an outward-facing bud on each cane. TIP: don’t prune climbing roses until after they flower. JAPONICA CAMELLIAS are a gorgeous choice while they’re in full winter bloom. Pinks and reds predominate, along with pure white and many bi-colours. FLOWERING BULBS such as daffodils and tulips that have already started producing foliage need to be fed. Use a slow-release fertiliser and water in well. COMPANION FLOWERS look great in vegie beds and help attract pollinators. Marigolds, nasturtiums and calendulas are three of the best you can choose. PRUNE BACK FRANGIPANI trees that have grown too large…

DON’T LET WINTER TIME dull your skin. With some of the best and most effective ingredients in beauty coming straight from your kitchen, it’s pretty easy to whip up a spa-worthy mask at home. Not only will it save you money – especially if you use Imperfect Picks* from HFM – but it absolutely drives results using only natural ingredients. IT’S AS EASY AS 1-2-3 This simple exfoliating mask uses just three ingredients to sloth-off dead skin cells, making way for brighter, healthierlooking skin. All you need are a few strawberries, a little plain yoghurt and raw honey. High in salicylic acid, strawberries are natural-born acne fi ghters; plain yoghurt is both calming and hydrating with skin-softening AHAs; and honey is both antibacterial and a humectant, meaning it naturally draws…

While Brisbane’s West End is packed with history and culture, we were quietly advised ‘Old West End’ was yet to be convinced of the merits of our new store in the redeveloped centuryold, heritage-listed original Peters Ice Cream factory. The pressure was on to make sure we delivered something of which the locals would approve. WE LOVE TO MEET THE COMMUNITY Knowing that, we set about to understand the nature of the local community. That is how we design our shops – making each a unique refl ection of and integrated into the community that it sits in. A strong background of migrants, Greeks in particular but many others alongside, underpin the current West End, while on top of that, the area had its downto-earth roots infused with a new,…

What a wonderful time of the year. We all adore coming home, cosying up and eating hearty... oh yes! And for that just check out the soups, pasta, meat dishes – and desserts – to keep your family and friends all loved and nurtured around the table this issue. If you want to talk mouth watering and delicious, keep turning the pages! But normally, our expectations of what Mother Nature is delivering when it’s chilly is not that of abundance, growth or colour. We think she’s quite sparse right now. But aren’t we all wrong! The season’s fruit and veg are as full, ripe and robust as any season. And as you"LL see strawberries are as sweet as you can get. And one of the most surprising and thrilling gifts…

This Thai style hot, sour, sweet soup ticks all the boxes with its almost addictive, flavour! We’ve added coconut milk for a creamier version. SPICY COCONUT TOM YUM SOUP WITH PRAWNS PREPARATION: 15 MINUTES COOKING: 20 MINUTES SERVES 4-6 1 Tbsp coconut or vegetable oil 3 cloves garlic, minced 3 eschalots, finely chopped ⅓ cup tom yum paste 3 cm piece fresh ginger, peeled, finely chopped 200g button mushrooms, sliced 6 kaffir lime leaves 1 stalk lemongrass, white base finely chopped [cut remaining stalk into 10cm lengths) 1L chicken stock 1L water 1 Tbsp fish sauce 1 Tbsp brown sugar 1½ cups / 375 ml coconut milk 400g deveined, peeled green prawns 2 Tbsp lime juice Lime wedges and fresh coriander leaves, to serve 1 Heat oil in a…

SWEDISH MEATBALLS These meatballs typically consist of an even mix of minced pork and beef. However, a plain beef meatball is a worthy substitute. A subtle hint of allspice and/or nutmeg is a must, to give the dish its signature flavour. TIPS TO REMEMBER To ensure a smooth sauce, it’s important to add stock about ¼ cup at a time, only adding in more once the previous amount has been incorporated. MAKE IT HEALTHIER You can substitute low-fat Greek yoghurt for the cream. SERVE WITH Pappardelle pasta or mashed potatoes Swedish MEATBALLS PREPARATION: 5 MINUTES • COOKING: 20 MINUTES • SERVES 4-6 INGREDIENTS 1 Tbsp extra virgin olive oil 2 x 420g packets readymade beef or pork and beef meatballs 50g butter 2 Tbsp plain flour 1½ cups chicken stock…

FROM LINDFIELD HARRIS FARM MARKETS BIG IS SO BEAUTIFUL FLOWERS ● Banksia ● Blushing bride ● Dracaena leaf ● Dried Lotus leaf ● Gum large ● Leuc green ● Magnolia leaf ● Nandina ● Protea ● Sea holly ● Thryptomene Hexandra Gather big Aussie natives and their friends and ‘crowd’ into a clear vase. Marry in pops of colour, show-off shapes and pretty leaves. Note how vase is decorated inside at the base. Gorgeous! HOW TO WIND AND WRAP YOU WILL NEED • CLIPPERS • PAPER • STRING • TAPE • TALENT Set out your blooms but keep varieties together to easily select stems as you arrange. Begin by holding several main blooms in your hand, then wind and cross stems going round. Keep winding and crossing stems, adding big…

WITH A PUNGENT FLAVOUR, coriander is quite distinctive and is strongly associated with Asian cooking these days. But it’s actually native to the Mediterranean region of southern Europe. Over the centuries, it made its way to the Middle East, India, Asia and South America and it features in the cuisines of all of those regions. Beyond its culinary uses, coriander is referred to in the Arabian story, The Thousand And One Nights, as having aphrodisiac properties and it was also used in love potions in the Middle Ages – how’s that for a multi-use herb? ALL PARTS OF THE PLANT ARE EDIBLE from the leaves and stems, to the roots and seeds. The seeds have quite a different flavour from the foliage – faintly citrus-like – and they can be…

In the dynamic book, Eat Like the Animals, Professors Stephen Simpson and David Raubenheimer from the University of Sydney’s Charles Perkins Centre and School of Life and Environmental Sciences, reveal why a baboon, cat and locust know instinctively what to eat for balanced nutrition. And yet we humans are stumped. WHAT WE CAN LEARN Leaders in the field of nutritional ecology and obesity, the authors have studied animal appetites for 20 years and believe we can learn from them. They take readers from the jungle to laboratory and back to our own kitchens to understand how and why we eat, how appetites are fed and regulated, and how, in the end, it all comes down to protein. HERE’S AN EXCERPT Stella was one of 25 adults who, between them, had…

Often hidden among the array of shelves and displays at Harris Farm Markets you come across something you have never thought about buying, so I thought I’d share a few I love. Firstly, The Swag. It is an intelligent bag that keeps fruit and vegies fresh and crisp for weeks, helping you save money, reduce food waste and plastic pollution. I buy dill and coriander, for example, to put on fish but only use about a third of a bunch. Hey presto, next time I need it there it is in my Swag! The spinach we grow in the garden now, we will still have for weeks after it’s finished because it stays fresh. Because of this The Swag has won heaps of awards for its unique patented three-layer design…

STEER CLEAR Avoid any vegetables that have mould on them – they are best thrown in the compost bin. Vegetables such as cabbage, kale, Brussels sprouts, broccoli, cauliflower and turnips can have quite an overpowering flavour, so only add these very sparingly, if at all. NOT SO SALTY Making your own stock allows you to control the amount of salt used. Great for those who need to keep a close eye on their intake. 1 WHEN PREPARING MEALS with washed vegetables, keep the scraps. Think carrot peels, corncobs, tomato chunks, leek off-cuts, celery and onion bases, mushroom stems and herb stalks. Store them away in the freezer in a container, adding to them until you have a container full. 2 PLACE THE FROZEN SCRAPS into a large pot. If you don’t have…

SOURDOUGH CRUMPETS WITH ORANGE, ROSEMARY AND RICOTTA Pan-fry a generous spoonful of Harris Farm Markets Three Fruit Marmalade and a few sprigs of rosemary in a large nonstick fry pan until bubbly and warmed through. Meanwhile, toast This Is Us Sourdough Crumpets. Slather fresh ricotta over toasted crumpets, top with peeled, sliced oranges and a drizzle of marmalade mixture. Serve scattered with chopped almonds. NOW TRY THIS GO SAVOURY You can top crumpets with all your fave savoury toppings, too. Try baked beans, smashed avo, crispy bacon or scrambled eggs. PAN-FRIED OCEAN TROUT WITH TURMERIC NOODLES Toss a Little Beerenberg Miso Maple Pork recipe base over halved broccoLini stems and thinly sliced ocean trout fillets. Pan-fry until golden and just cooked through. Meanwhile, cook Mrs Tran’s Kitchen Turmeric Rice Noodles…

SWEET LITTLE STRAWBERRY PUDDINGS PREPARATION: 20 MINUTES COOKING: 40 MINUTES SERVES 6 500g strawberries, hulled, cut in quarters ¼ cup caster sugar, plus extra 125g 1 Tbsp plain flour 1½ tsp rosewater 125g unsalted butter, softened 2 free-range eggs 1 cup self-raising flour Pinch of sea-salt flakes 1 tsp vanilla bean paste ⅓ cup (80ml) milk Vanilla ice-cream and cream, to serve Tray bake strawberry and vanilla bean jam, to serve (optional) 1 Preheat oven to 160C fan-forced. Grease 6 x 250ml oven-safe cups or ramekins with a little butter. 2 Reserve 18 strawberry quarters in a small bowl. Place remaining strawberries in a medium mixing bowl. Add caster sugar, plain flour, and 1 tsp of the rosewater and stir to combine. Set aside for 15 minutes to allow…

HOW CAN YOU TELL IF CRANBERRIES ARE FRESH? Crazy! But you bounce them! Cranberries grow in abundance in the States and the growers there often test the freshness of their cranberries simply by dropping them onto a plate to see if they bounce back. Because fresh cranberries bounce like a beauty! WHERE DID PIZZA COME FROM? Ah, our much-loved pizza originated in Naples as early as the 16th century. Also in Naples in the early 19th century, pizza maker Raffaele Esposito made a pizza for Queen Margherita in the colours of the Italian flag: mozzarella for white, tomatoes for red, basil for green. Thus Pizza Margherita! It’s questionable though, exactly what the word means. Some say it comes from the Latin pinsere, to pound or stamp. Or from the Lombardic…

AH THE ‘90s. It was a wild and wacky time for fad diets that promised the world and delivered, well, not much. Some memorable ones included plans where you eliminated all fat (bad idea), consumed only cabbage soup (uh, gosh) or ate strictly according to your blood type (science says nope). THE WHITE FOOD DIET. True to its name, this infamous diet only allowed white foods. We’re talking noodles with butter, potatoes, white rice and maybe the odd glass of milk. You’ve heard of low carb? Well, this was ALL the carbs! Quirky? Yes. Nutritionally sound? Not only no but hell no! Here’s the deal! Whatever your health and wellness goals, nature’s already got you covered! YIKES! Four out of five Aussies don’t eat enough fruit and veg to meet…

Bits ‘n’ pieces for you to build YOU WILL NEED • An empty box from the pantry (a cereal box is great) • Coloured pencils or markers • Scissors • Glue STEP 1 Cut out the front panel of your empty cardboard box. Ask Mum or Dad to help you with the cutting out, if you need to. STEP 2 Tear out this page from Market Magazine and glue it to a panel of your cardboard box. STEP 3 Colour in the three farmyard drawings using pencils or markers. Then cut them out. STEP 4 Make stands for your farmyard pieces. Cut out six little strips of cardboard from your box, about 3.5cm x 1cm in size. Cut a small slit down the middle of each cardboard strip but not…