Innholdsfortegnelse for November/December 2023 i Market Magazine

Dear Reader, Christmas is such a time of celebration with families coming together all round the world. For the person in charge of the kitchen, a Christmas meal can mean a time of stress and exhausted credit cards. In our Greek Cypriot heritage the notion that 'food is love' is strong in our family. As luck would have it our family has access to some of the best seafood Australia has to offer. And it’s lucky for you, as our valued customer that we make sure that the most amazing seafood will be available for you to buy for your Christmas family table too! While we’ll always be grateful to have access to fresh Australian prawns and oysters at Christmas we know that it can sometimes be helpful to find…

Time slows down in Fiordland and civilisation is an ephemeral guest. Cruising through one of the world’s great wildernesses in south-western New Zealand leaves you with a sense of modern comfort while simultaneously feeling all of its primordial 560-million-year age away. The Fiordland Jewel is one of a couple of boats to venture into and beyond Doubtful Sound for more than an overnight stay. The family-owned, purpose-built vessel spends its summer around Milford Sound but in the colder months it heads south to explore the untouched Dusky and Long Sounds and remote inlets. It’s a seven-day, six-night trip with a spectacular helicopter transfer one-way and whose exact itinerary depends on the weather, the captain’s whims and where the overflowing crayfish pots are waiting with their treasure. The boat is a…

The best thing about this time of year is being able to share it with the people we love. Christmas has its own type of excitement. And isn’t it wonderful? And, indeed, warmly infectious. It’s all about the sharing and caring, which makes it so special. We become involved in thinking about how we will spend time with family and friends who matter to us. We concentrate on what gifts we need to be giving from small to larger and across all age groups so recipients know they are loved. Then on how we will make our feasting delicious with the intent of making everyone feel celebratory. Or how we will happily arrive laden with goodies at someone else’s table. But one of our special thoughts right now is you,…

PRESENT IT LIKE A PRO Ensure optimum freshness and arrange all ingredients on platter just before serving for maximum sparkle and crispy bites. Then drizzle over dressing. SUMMER SENSATION SALAD RECIPE ON PAGE 24 > GREEK SALAD WITH HERB AND GARLIC DRESSING RECIPE ON PAGE 26 > ROCKET, RADICCHIO AND BEETROOT SALAD WITH HONEY MUSTARD DRESSING PREPARATION: 15 minutes COOKING: 10 minutes SERVES 6 INGREDIENTS ½ cup walnuts 1 small head radicchio, base trimmed and outer leaves removed 100g wild rocket leaves 250g packet peeled and cooked fresh beetroot, coarsely chopped 100g marinated goat cheese, cut into 2cm cubes or coarsely crumbled DRESSING ¼ cup olive oil 2 Tbsp balsamic vinegar 2 tsp honey 2 tsp Dijon mustard METHOD 1. Preheat oven to 180°C. Scatter walnuts over a baking tray. Bake for about 7 minutes or until…

CHRISTMAS TURKEY WITH COUSCOUS FIG CHORIZO STUFFING AND GRAVY PREPARATION: 25 minutes COOKING: 3 hours 30 minutes SERVES 10 INGREDIENTS TURKEY AND STUFFING 1 whole turkey (around 5kg) 1 brown onion 3 garlic cloves 1 chorizo ¼ bunch thyme 100g dried figs ¼ bunch parsley 1 cup couscous 50g salted butter 1 lemon 1 bunch grapes GRAVY 1 brown onion, chopped 2 garlic cloves, finely chopped 1 bay leaf 2 thyme sprigs 500ml chicken stock 2 Tbsp flour 2 Tbsp butter FROM THE PANTRY Salt and pepper Olive oil 250ml cider/beer/white wine 2 Tbsp flour (for gravy) 1 Tbsp caramelised balsamic METHOD 1. Preheat oven to 200°C. Wash and pat dry turkey. Remove neck from inside of cavity. Set aside. 2. For stuffing, roughly…

And for MORE Meet Australia's favourite home cook, Belinda Jeffery. In her latest cookbook below, she has revisited and polished her favourite recipes in her repertoire to reflect the way she cooks now – and added a handful of new ones. With Belinda’s wise and warm encouragement*, you’ll find her food mouth-wateringly good, her flavours simple and fresh. And her recipes never fail. VANILLA MERINGUE CAKE WITH CINNAMON-SUGARED ALMONDS PREPARATION: 40 minutes COOKING: 30 minutes SERVES 10-12 INGREDIENTS 125g unsalted butter, at room temperature 125g caster sugar 4 organic or free-range egg yolks 1 tsp vanilla extract ¼ cup (60ml) milk 1-2 x 150g punnets raspberries 1 cup (150g) self-raising flour MERINGUE 4 egg whites 180g caster sugar 90g flaked almonds 1 tsp ground cinnamon 1 Tbsp caster sugar, extra CREAM FILLING 200ml thickened cream 1 tsp vanilla extract Up to…

There are so many ways to create a mouth-watering grazing board, but how to make the perfect one with something for everyone? These tips will help you get there. • Pick a good variety of cheeses. A mix of soft cheeses like all things Meredith Dairy; aged cheeses like cheddar; firm cheeses like manchego; and blue cheeses like gorgonzola or roquefort. • Include a balance of sweet and savoury. Savoury things like olives or artichokes are great. And sweet things to balance the board include dates, other dried fruit, jams or fruit pastes. • Add charcuterie, such as prosciutto, salami and ham. • Ensure cheeses are room temperature. This brings out the real flavour, and it allows soft cheeses a spreadable texture. • Offer a mix of crackers and crusty…

Queenstown is the entry point for Fiordland cruising and is a fabulous destination in its own right. The backpacker adventure experience is still there but it is increasingly an upmarket town framed by the equally stunning Lake Wakatipu and The Remarkables mountain range. Skiing, mountain biking, wine, adventure and a one hundredyear-plan to replace all the imported pine trees with native species will greet you here. It’s the world’s intrepid travel hub with a sprinkle of Louis Vuitton for good measure.…

As Christmas and the holiday season approach its hard not to look back on this year with some deep sadness and compassion for so many. How can each of us help in our own small way? Many years ago, when travelling in Bhutan, we learnt that it all starts with self; we first need to find our own inner happiness and contentment. Bhutan as a country, I’m sure you know, now measures Gross National Happiness, not just GDP. Many corporations around the world are starting to follow suit. They report not just their financial outcomes, but also ESG – environmental, social and governance. Who would have thought the pursuit of genuine happiness could help heal so many wounds and make the world a better place? We now have a family…

SEAFOOD OYSTERS – 3 WAYS RECIPE ON PAGE 36 > MOROCCAN-ROASTED SALMON WITH TAHINI YOGHURT AND POMEGRANATE RECIPE ON PAGE 30 > How to Pin bone a fish Feel along the length of the fish fillet with your fingertips. The pin bones are usually in the thickest part of the fish, toward the middle. When you locate a pin bone, press the flesh next to the tip gently so that the bone pokes above the surface. Grab the exposed tip of bone with pliers or tweezers. MOROCCAN-ROASTED SALMON WITH TAHINI YOGHURT AND POMEGRANATE SEE PAGE 29 PREPARATION: 25 minutes COOKING: 12-15 minutes SERVES 6 INGREDIENTS 1 side (about 1.5kg) Tasmanian Atlantic salmon fillet, pinboned (see method above) 1 Tbsp extra virgin olive oil Finely grated zest and juice of 1 lemon  ½…

EAT AND ENJOY! VISIT HARRISFARM.COM.AU/COOK SMOKED SALMON WITH HORSERADISH. AVOCADO MASH AND SOFT-BOILED QUAIL EGGS RECIPE ON PAGE 44> CHEF'S TIP You can use any eggs you choose but go smallish so they keep the delicate look. SPLENDID FOR CHRISTMAS! What a dazzler for a festive feast. Serve it up for your people to help themselves and add a decoration or two alongside. BEEF EYE FILLET WITH PARSNIP AND POTATO MASH PREPARATION: 10 minutes COOKING: 45 minutes SERVES 4 INGREDIENTS 1 beef eye fillet 800g potatoes 200g parsnips 1 brown onion 300ml cream ½ bunch kale FROM YOUR PANTRY Olive oil Seeded mustard METHOD 1. Preheat oven to 200°C. Pat beef dry and carefully remove any additional fat. Slice in half and season well. 2. Peel and dice potatoes and parsnips…