Innholdsfortegnelse for Issue 70 i Cooking with the Australian Womens Weekly

Gosh, isn’t the year flying by? Easter is upon us, which in our foodie bubble, means permission to indulge in chocolate and hot cross buns – it’d be rude not to! Turn to page 104 for our step-by-step guide to make your own, as well as savoury flavour switch-ups, like our Cheesy Chorizo & Jalapeño Hot Cross Pull-apart Buns (page 108). Mouth watering yet? It will when you get to our lush chocolate masterpieces on page 94! Seizing the opportunity for a few days off is also a great excuse to cook for precious family and friends, be it a leisurely autumn lunch (page 54) or picnic (page 84). Either way, we have easy and delicious recipes just right for the occasion. Most cooks have a go-to secret ingredient in…

“Tea and a slice of cake?Yes please!”Fran Abdallaoui, Editor, AWW FOOD Lucy Kelly FOOD EDITOR, AWW FOOD I’m addicted to my tea and drink about six cups a day of any sort of black tea with milk. However, I do enjoy a pot of blended tea from specialist tea shops when the girls come round for card afternoons – with a homemade slice or cake, of course. Gemma Harland CONTENT EDITOR, AWW FOOD I inherited my love of tea from my mum, who introduced me to English breakfast tea. I like to support local tea-makers and always have a range of herbal teas on hand. Right now, I’m enjoying chamomile with a hint of lavender, or a chai with a dash of…

SOY FOR YOU Love cooking with soy sauce, but have a gluten intolerance? No worries! Kikkoman Gluten Free Soy Sauce has been endorsed by the Coeliac Society of Australia, which makes it a great alternative to use for the recipes in our special soy feature on page 24. PAPA-YAY! Australian papayas taste amazing and are packed with nutrients, making them a great natural snack. Look for a yellow skin with a slight blush, and don’t shy away from a few freckles – the fruit will be perfectly ripe inside. For recipe ideas, visit australianpapaya.com.au DIPPIN’ GOOD Fresh Fodder, a boutique producer of handmade dips, hails from beautiful Orange, NSW, but its taramasalata has avid fans far beyond those city limits (we love the smoky version!). Find the whole range at…

BEEF SHORT RIBS WITH CHIMICHURRI PREP + COOK TIME 2 HOURS 15 MINUTES (+ STANDING) SERVES 8 3kg beef short ribs, cut crossways into 5cm strips 2 tablespoons Kikkoman Soy Sauce 2 tablespoons coarsely torn fresh flat–leaf parsley CHIMICHURRI 2 tablespoons red wine vinegar ½ cup (125ml) extra virgin olive oil 4 cloves garlic, chopped finely ½ teaspoon dried chilli flakes 2 teaspoons Kikkoman Soy Sauce 2 cups loosely packed fresh flat–leaf parsley leaves 2 tablespoons fresh oregano leaves 1 Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 180°C, or follow manufacturer’s instructions. 2 Rub ribs with soy sauce and season with black pepper. Place ribs in a large ovenproof dish. Place dish on barbecue; turn burners off underneath dish, leaving other burners…

EGGPLANT, OLIVE & PINE NUT PASTA SAUCE PREP + COOK TIME 6 HOURS 30 MINUTES SERVES 6 3 cloves garlic, chopped finely 2 medium onions (300g), chopped finely 1 fresh long red chilli, chopped finely 500g ripe tomatoes, chopped coarsely 1 large eggplant (500g), chopped coarsely 400g can diced tomatoes ½ cup lightly packed fresh basil leaves 2 tablespoons tomato paste ½ cup (75g) pitted black olives 2 tablespoons toasted pine nuts ⅓ cup finely shredded fresh basil leaves small fresh basil leaves, extra, to serve 1 Place garlic, onion, chilli, fresh tomato, eggplant, canned tomatoes, basil leaves and paste in a 4.5-litre (18-cup) slow cooker; stir to combine. 2 Cover and cook on low for 6 hours. Season to taste. 3 Add olives, pine nuts and shredded basil to…

ROGAN JOSH LAMB PIE PREP + COOK TIME 3 HOURS (+ COOLING) SERVES 6 1kg diced lamb shoulder ⅓ cup (50g) plain flour 2 tablespoons vegetable oil 2 medium onions (300g), sliced thinly ½ cup (135g) rogan josh curry paste 410g can diced tomatoes 2 cups (500ml) beef stock 1 sheet puff pastry 2 teaspoons milk ¼ teaspoon cumin seeds 1 Toss lamb in flour, shaking off excess. Heat oil in a large saucepan; cook lamb, in batches, until well browned. Remove from pan. 2 Cook onion in same pan, stirring, until softened. Add curry paste to pan; cook, stirring, until fragrant. Return lamb to pan with canned tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, for 1½ hours. Remove lid; simmer for 30 minutes or until…

Champagne or heirloom radishes are available from growers’ markets and specialty greengrocers. Serve the anchovy dip warm or cold. Salmon is best served a little rare in the centre to prevent it from drying out. You can use the pear poaching syrup as a sauce over ice-cream or topped up with chilled soda water for a refreshing drink. Dried lavender is available from gourmet food stores and cake decorating stores. Shortbread can be made up to a week ahead. Store in an airtight container, or freeze for up to 3 months.…

1 DISHWASHER METHOD Put the jars and lids through the hottest cycle of a dishwasher without using any detergent. 2 BOILING METHOD Place the jars horizontally in a large saucepan with the lids. Cover with cold water, then cover with a lid. Bring the water to the boil over a high heat; boil for 20 minutes. 3 OVEN METHOD Do not use this method if using plastic lids. Stand the jars upright, without touching each other, on a wooden board on the lowest shelf in the oven. Turn the oven to the lowest possible temperature, close the oven door and leave the jars to heat through for 30 minutes. Next, remove the jars from the dishwasher or oven using a towel, or from the boiling water with tongs and rubber-gloved…

STEP-BY-STEP REMOVING HEAD AND ENTRAILS Using a slight twisting motion, firmly pull squid head away from body; most of the entrails will come out as well. REMOVING QUILL Pull out and discard the clear quill that runs down the inside of the squid body (hood). Rinse hoods well with cold running water. REMOVING HEAD Cut the tentacles from the head, just below the eyes. Using your fingers, push out the hard black ‘beak’ in the centre of the tentacles. REMOVING MEMBRANE Pull membrane away from the hood and flaps. Wash hood and flaps well. To help with gripping, dip your fingers in salt.…

No matter what the season is, this book will have you creating impressive vegan recipes, from lighter to more substantial meals, for you and the family. From tofu and tempeh to dairy alternatives, there’s something here to suit every palate and occasion. We’ve even included sweet recipes, including scrumptious winter crumbles and sensational fruit parfaits for the warmer months. Available where all good books are sold and at awwcookbooks.com.au…

MAKING LEMON CURD Ensure the bowl doesn’t touch the simmering water in the saucepan underneath, and that the mixture doesn’t get too hot, or it will curdle. The lemon curd is ready when the mixture is the consistency of a thick mayonnaise and thickly coats the back of a wooden spoon. MAKING VANILLA BLUEBERRIES Split the vanilla bean and scrape out the seeds. You can use 1 teaspoon vanilla extract or vanilla bean paste instead. Briefly cook vanilla with the other ingredients, just long enough for the blueberries to infuse their flavour into the syrup but still hold their shape. MAKING CRÊPE BATTER Whisk the crêpe batter ingredients together as directed. Or combine the ingredients in a food processor (you won’t need to strain the batter before adding the poppy…

Homemade hot cross buns have a stronger flavour than commercially made buns and they won’t keep for more than a day or so. You’ll notice hot cross buns appearing in supermarkets many weeks before Easter because they have preservatives added. So, rather than slaving over the buns on Good Friday, make them the day before. Place the shaped buns in the prepared pan, cover them loosely with oiled plastic wrap and refrigerate overnight. The buns will prove in the fridge. All you have to do the next day is make the crosses, then bake the buns. HOT CROSS BUNS PREP + COOK TIME 1 HOUR 30 MINUTES (+ STANDING & COOLING) MAKES 16 1 tablespoon (14g) dried yeast ¼ cup (55g) caster sugar 1½ cups (375ml) warm milk 4 cups…

LITTLE GINGER & CITRUS CAKES PREP + COOK TIME 50 MINUTES (+ COOLING) MAKES 12 20g butter, melted ⅓ cup (50g) plain flour ¾ cup (110g) self–raising flour ¼ teaspoon bicarbonate of soda ⅔ cup (80g) almond meal ¾ cup (165g) caster sugar ⅓ cup (80ml) extra virgin olive oil 2 eggs, beaten lightly ⅓ cup (80ml) strained freshly squeezed orange juice 3 teaspoons finely grated lemon rind 2 teaspoons ground ginger 1 teaspoon fresh lemon thyme leaves 1 tablespoon loosely packed fresh lemon thyme sprigs, extra LEMON ICING 1¼ cups (200g) icing sugar ¼ cup (60ml) strained fresh lemon juice, approximately 1 Preheat oven to 180°C/160°C fan. Grease a 12-hole 7cm, ½-cup (125ml) mini bundt pan with melted butter. Divide plain flour among pan holes; turn and tap pan…

TOFU RICE PAPER ROLLS WITH PEANUT SAUCE PREP + COOK TIME 30 MINUTES MAKES 16 100g vermicelli rice noodles 1 tablespoon peanut oil 350g firm tofu, cut into 1cm strips 16 rice paper wrappers 1 cup mint leaves 1 cup coriander leaves 1 red capsicum, thinly sliced 1 spring onion, thinly sliced 2 avocados, thinly sliced 1 Lebanese cucumber, julienned 1 carrot, peeled and julienned 1½ cups shredded red cabbage PEANUT SAUCE ½ cup peanut butter ¼ cup soy sauce 2 teaspoons honey 1 tablespoon chilli sauce (optional) 1 tablespoon fresh lime juice 1 clove garlic, finely chopped 3 tablespoons water 1 Place the vermicelli noodles in a large bowl and cover with boiling water. Stand for 3 minutes, then strain and set aside. 2 Heat the peanut oil in…

FRYING PAN COCONUT BLONDIE WITH SEA SALT HONEYCOMB PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 8 200g white chocolate, chopped ½ cup macadamia halves 125g butter, chopped ¾ cup (180ml) canned coconut cream ½ cup (110g) caster sugar ½ cup (110g) firmly packed brown sugar 1 egg, beaten lightly 1 cup (150g) plain flour ½ teaspoon baking powder ½ teaspoon bicarbonate of soda 1 cup (80g) desiccated coconut 1½ cups (375ml) thick cream, whisked lightly SEA SALT HONEYCOMB 1 cup (220g) caster sugar ¼ cup (60ml) pure maple syrup 2 teaspoons bicarbonate of soda 1 teaspoon sea salt flakes 1 Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper. 2 Spread chocolate and macadamias evenly over tray. Cook in oven for 8 minutes or until…

FIG JAM & RAISIN ROLLS PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) MAKES 20 SLICES 125g butter, softened ½ cup (100g) firmly packed light brown sugar 2 eggs 1½ cups (225g) self–raising flour ½ cup (160g) fig jam 1 cup (170g) finely chopped raisins ½ cup (125ml) milk butter and jam, to serve 1 Position oven racks to fit standing nut roll tins. Preheat oven to 180°C/ 160°C fan. Grease two 8cm x 19cm nut roll tins; line ‘base’ lid with baking paper. Place tins upright, base-lid down, on an oven tray. 2 Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time (mixture may curdle but it won’t affect the outcome). Transfer mixture to…

Leeks are the mild-mannered members of the onion family. Thin young ones (sometimes known as pencil leeks), braised whole, make an elegant dish to serve with a sauce as a course in their own right, or to accompany meats, fish or poultry. Larger ones, sliced and cooked slowly in butter or oil, melt down to a luscious mass that can be used in a savoury tart, risotto, frittata, or soup, as a pizza topping or sauce for pasta, chicken or fish. Leeks are available all year, their peak season being from spring to autumn. PREPARATION The edible part of the leek is the thick white stem and the first, pale part of the green top. Because leeks are planted deep to keep them white, they harbour soil between the leaves…

Season the steaks, then cook on a barbecue grill over medium-high heat until browned both sides and done to your liking. Chimichurri is delicious served as a sauce with your favourite style of steak. You can also use pork shoulder for this recipe. Do ahead This recipe can be made to the end of step 3, up to a day ahead. Refrigerate pork and sauce in separate airtight containers. Gently reheat pork before serving, adding a little extra stock to moisten it, if necessary. Do ahead The dough can be made and refrigerated a day ahead or frozen for up to 1 month. The filling can be made a day ahead; keep refrigerated until required.…

THAI CHICKEN, PAPAYA & PEANUT SALAD PREP TIME 20 MINUTES SERVES 4 ½ barbecued chicken (500g) ½ small green papaya (325g), grated coarsely ½ cup (75g) roasted unsalted peanuts, chopped coarsely 250g shredded vegetable salad mix 75g baby salad mix 1 cup fresh coriander leaves ½ cup (125ml) Asian–style salad dressing 1 Remove meat from chicken; coarsely chop. Discard skin and bones. 2 Place chicken and papaya in a large bowl with peanuts, salad mixes, coriander and dressing; toss gently to combine. Season to taste. PORK CUTLETS WITH BAKED PARSNIPS & APPLES PREP + COOK TIME 30 MINUTES SERVES 4 4 small parsnips (480g), peeled, halved lengthways 3 small red apples (390g), unpeeled, quartered 4 cloves garlic, unpeeled ¼ cup loosely packed fresh sage leaves 2 tablespoons pure maple syrup…

CHICKEN TACOS PREP + COOK TIME 25 MINUTES MAKES 10 Heat an oiled large frying pan over medium-high heat; cook 1 finely chopped medium brown onion (150g), stirring, until softened. Add 500g chicken mince; cook, stirring, until browned. Add 35g packet taco seasoning mix; cook, stirring, until fragrant. Add half a 375g bottle thick and chunky taco sauce and ½ cup (125ml) water; cook, stirring occasionally, for 7 minutes or until mixture thickens. Remove from heat. Meanwhile, heat 10 (140g) stand’n’stuff taco shells following packet directions. Fill taco shells with some shredded red cabbage, chicken mixture, quartered cherry tomatoes, grated cheddar, fresh coriander leaves, remaining taco sauce and sour cream, if you like. Serving suggestion Use whatever salad ingredients you like to fill your tacos; some sliced avocado would…

Saltiness is a primary flavour we are equipped to detect through some of the taste buds in our mouth (mostly on the front of the tongue). While how much salt is too much is a matter for concern in relation to blood pressure and heart disease, it is still an essential compound the body needs to function healthily. Pure salt is sodium chloride. Originally, all salt came from the sea and, depending on how and from where it’s been sourced, it will have a variety of impurities, some undesirable. Other impurities bring subtle flavour differences, which are highly prized. THE GREAT PRESERVER Long before modern appliances, such as fridges and freezers, salt was used as a preservative to ensure perishable food could last from season to season. Curing with salt…

SMOKED TROUT CROQUETTES WITH HERBY DIPPING SAUCE PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) MAKES 15 1 litre (4 cups) milk 3 fresh bay leaves ¾ cup fresh dill, stalks reserved ¾ cup fresh flat–leaf parsley leaves, stalks reserved 110g butter 1¼ cups (190g) plain flour 300g hot–smoked trout, flaked 1 bunch fresh chives, chopped finely 2 tablespoons finely grated lemon rind 2 eggs ¼ cup (60ml) milk, extra 2 cups (150g) panko breadcrumbs vegetable oil, for deep–frying extra fresh dill sprigs, to serve HERBY DIPPING SAUCE 2 egg yolks 2 tablespoons fresh lemon juice ⅓ cup (80ml) extra virgin olive oil 240g baby cornichons, drained, rinsed, chopped 1 tablespoon drained baby capers, chopped 1 Place milk, bay leaves and herb stalks in a large heavy-based saucepan over medium…

EGG WRAPS PREP + COOK TIME 5 MINUTES MAKES 2 Whisk 2 eggs in a small bowl; transfer to a plastic squeeze bottle. Spray a small frying pan with cooking-oil spray; place over medium heat. Drizzle half the egg into pan to form a lacy pattern; cook for 1 minute or until set. Remove from pan. Repeat to make 2 wraps. To roll wraps, place a sheet of baking paper on the bench with a short side in front of you. Place egg wrap on the paper near the end closest to you; add filling. Using the paper as a guide, roll or fold wraps to enclose filling. Carefully slide off the paper onto a serving plate. MEXICAN WRAPS PREP + COOK TIME 15 MINUTES SERVE 2 Make 2 egg…

BAKED RICOTTA WITH OLIVES PREP + COOK TIME 50 MINUTES (+ COOLING) SERVES 6 600g fresh ricotta 1 teaspoon fresh thyme leaves ¼ cup (40g) pitted kalamata olives, chopped coarsely ⅓ cup (25g) finely grated parmesan 1 egg 125g cherry truss tomatoes extra virgin olive oil and crispbread, to serve 1 Preheat oven to 180°C/160°C fan. Grease a 20cm springform pan; place pan on an oven tray. 2 Combine ricotta in a large bowl with thyme, olives, parmesan and egg. Season to taste. 3 Spoon ricotta mixture into pan. Bake for 35 minutes or until firm and light golden. Cool in pan. 4 Pile tomatoes on top of ricotta; drizzle with olive oil. Serve with crispbread. BABY COS LETTUCE WITH CREAMY HERB DRESSING PREP TIME 8 MINUTES SERVES 6 ¼…

CHOCOLATE KNOW-HOW Nibs are pieces of the cacao bean itself, which have been roasted, shelled, then broken into tiny pieces. Nibs have the purest chocolate taste as they haven’t been mixed with anything else. Cocoa liquor is the liquid that comes out of the beans when ground. The liquor is pressed to extract the cocoa butter. Cocoa butter is the fat contained within the bean. Cocoa powder is the resulting mass left after cocoa butter is extracted from the cocoa liquor. Cacao powder The difference between cocoa and cacao powder is that cocoa is processed at high temperatures, while cacao is processed by fermentation, so it is thought to be higher in antioxidants. However, the flavours are similiar and interchangeable. Chocolate chips often contain vegetable oil rather than cocoa butter.…

TYPES OF YEAST You can buy compressed yeast from some health food stores and delicatessens. Dried or granular yeast is available from supermarkets, which makes it the most popular to use. ACTIVATING THE YEAST Most recipes start by mixing yeast, sugar and warmed liquid, then standing the mixture in a warm place for 10-15 minutes to activate it. It’s important to measure the yeast accurately for success. RUBBING IN BUTTER Sift the dry ingredients into a large wide-topped bowl. Rub the chopped butter through the ingredients with your fingertips. Butter is best used at room temperature. ADDING INGREDIENTS Mix in the fruit and sugar, then use a wooden spoon to stir in the egg and yeast mixture. When the mixture becomes too stiff to stir, use your hand to finish…

MAKING THE MERINGUE Once mixture is thick and glossy, to check if sugar has dissolved, rub a little meringue between your fingers. It should feel smooth and silky, without any residual sugar granules. PIPING THE MERINGUE Use a long-handled small paint brush to paint stripes of food colouring down the inside of the piping bag. This will make it easier to create more even lines along the bag. DIPPING THE CONES Make sure you have the rice-filled container or bowl ready to hold your cones upright before you start the dipping process. Place the pistachios in a shallow saucer or bowl. ASSEMBLING THE CONES This recipe is best made on the day of serving. Serve the cones within 1 hour of assembling, as they will soften once dipped and filled…

Tea has a rich and complex history spanning centuries and countries around the world. The traditions and ceremonies that have developed around drinking tea are fascinating and varied, often reflecting the culture of their origin. But regardless of its diverse history, where it is enjoyed, or whether it is green, black, medicinal, a blend or a herbal infusion, tea brings us together, and revitalises and warms us. In England, through the 1700s, tea drinking was embraced as a social activity. It became popular to entertain at home and serve tea to guests. From this, of course, it didn’t take long for people to perfect the art of afternoon tea – scones, pastries, sandwiches and cakes accompanied by carefully brewed black tea with milk or lemon. Today, tea drinking is much…

This month on Instagram, @a.gffamily used our new cookbook Gluten Free Baking, for inspiration, making the Blueberry & Spice Breakfast Bars. Nibble on these for morning tea or keep some on hand to get you through slump – delish! It’s hardly surprising that this Greek-style Baked Eggplant dish was loved by all on Instagram. That fetta and olive filling topped with cheesy crumbs is a winner! Over on Facebook, Lamb Kofta with White Beans turned plenty of heads. And why not? Adding grated beetroot to the tzatziki is a touch of genius – and it’s super-healthy, too. Our Pinterest community went nuts over this Halva, Honey & Carrot Cake. Nuts, cinnamon and sesame seed halva add a sophisticated Middle Eastern touch to this family favourite. Visit us on Instagram @womensweeklyfood…

For a gluten-free version, swap plain flour for gluten-free plain flour. Use any combination of root vegetables for the mash topping, including potatoes, orange sweet potato, white sweet potato and turnip. The flavour of the sauce relies on gentle, slow cooking of the leek and garlic to release their sweetness. You can use six 1-cup (250ml) ovenproof dishes. Bake for 20 minutes. A soft, golden mass of butter-cooked leek is such a kitchen treasure that it is worth increasing the quantity you need for a recipe and freezing the rest, in batches, for up to 2 months. You could also use a combination of button and enoki mushrooms in this risotto.…

FLATBREADS WITH SPINACH, LENTIL & ZUCCHINI SALAD PREP + COOK TIME 40 MINUTES SERVES 4 1¼ cups (185g) plain flour ½ cup (75g) self–raising flour pinch bicarbonate of soda 2 teaspoons caster sugar 1 teaspoon black sesame seeds 1 teaspoon salt flakes ½ cup (140g) sour cream 2 tablespoons vegetable oil 4 medium zucchini (480g), sliced thinly 400g canned lentils, drained, rinsed 50g baby spinach leaves ⅓ cup (110g) mango chilli chutney ¼ cup (40g) roasted unsalted cashews CASHEW YOGHURT ⅓ cup (50g) roasted unsalted cashews, chopped coarsely ¾ cup (200g) Greek yoghurt 2 tablespoons shredded fresh mint leaves 1 tablespoon fresh lime juice 1 Sift flours and soda into a large bowl. Stir in sugar, seeds and salt. Whisk sour cream, ⅓ cup (80ml) water and half the oil…

Shredded vegetable salad mix contains carrot, beetroot and broccoli stem. It is found in the chilled lettuce section of major supermarkets. You could use coarsely grated vegetables if salad mix is unavailable. You can use apple puree instead of apple sauce for this recipe. Use a mixture of fresh herbs, such as dill, parsley, basil, chives, mint, oregano or marjoram. If you don’t have a frying pan with an ovenproof handle, wrap handle in two layers of foil, to prevent the handle from burning while under the grill.…

LEMONGRASS SWEET TEA PUNCH PREP + COOK TIME 40 MINUTES (+ STANDING & REFRIGERATION) MAKES 4 4 Earl Grey tea bags 2 cups (500ml) boiling water 10cm stalk fresh lemongrass (40g), chopped coarsely ¾ cup (165g) caster sugar 4 fresh kaffir lime leaves 10cm stalk fresh lemongrass (40g), extra 1 medium lemon (140g), sliced ¾ cup (180ml) white rum 2 cups (500ml) apple juice 2 cups (500ml) soda water ½ cup loosely packed fresh mint leaves ice cubes 1 Place tea bags and the water in a medium saucepan; stand for 30 minutes. Remove tea bags. 2 Add chopped lemongrass, sugar and lime leaves to tea in pan; stir over high heat until sugar dissolves. Simmer, uncovered, for 5 minutes or until reduced by half; cool. Refrigerate until cold. 3…

Do ahead The syrup can be made up to 2 days ahead. Store, covered, in the fridge. Prawns can be crumbed up to 3 hours ahead. Store, covered, in the fridge. Preserved lemons will keep for up to year. How to use Remove and discard pulp from rind rinse rind well, pat dry, use as directed in the recipe. Serving suggestions Use in tagines, couscous, salads, sauces, stews and pilafs. Use as a seasoning for steaks, creamy pasta or risotto. Keeps for up to 3 months. Use as a seasoning for vegies, fish and chips, prawn cutlets or crumbed calamari. Or use to coat the rims of glasses for margaritas. Keeps for up to 3 months. To fillet the fish for serving, make a diagonal cut near the gills and…

Seafood swap Instead of squid, use 1kg uncooked peeled, cleaned prawns with tails intact, if you like. Gochujang is a Korean red chilli paste, available from Asian grocers and some supermarkets. To carefully remove skin from salmon, lay the fillet, skin-side down, and cut 1cm in from the tail end, just until you reach the skin. Adjust the blade horizontally, and, holding the end of the fish with the skin attached, run knife between the skin and the flesh, moving along the fillet right to the other end. Try moving the skin rather than the knife to ensure a clean cut. Soak bamboo skewers in water for 30 minutes before threading. Seafood swap The yakitori glaze and miso sauce also work well with king prawns.…

TOFU ‘CHORIZO’ & PICKLED PINEAPPLE SOFT TACOS PREP + COOK TIME 35 MINUTES (+ STANDING) MAKES 12 300g firm tofu 2 tablespoons extra virgin olive oil 400g can chickpeas, drained, rinsed 1 medium red onion (170g), chopped finely 1½ teaspoons smoked paprika 1 teaspoon ground coriander 1 teaspoon ground cumin 1 clove garlic, crushed 1 tablespoon finely chopped chipotle chilli in adobo sauce 12 small white corn tortillas (300g), warmed 3 cups (240g) finely shredded green cabbage 1 medium avocado (250g), sliced ¼ cup fresh coriander leaves PICKLED PINEAPPLE ½ small pineapple (450g) ¼ cup (60ml) lime juice 1½ tablespoons pure maple syrup 1 tablespoon soy sauce (see notes) 4 radishes (140g), cut into thin wedges 1 Drain tofu; pat dry with paper towel. Crumble tofu into pea-sized chunks. 2…

LEMON CURD & POPPY SEED CRÊPE CAKE PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION, COOLING & STANDING) SERVES 8 1 cup (150g) plain flour 4 eggs 1 tablespoon vegetable oil 2 cups (500ml) milk 1 tablespoon poppy seeds 500g mascarpone 50g store–bought meringues, crushed coarsely icing sugar (optional), for dusting LEMON CURD 1 titanium–strength gelatine leaf (5g) 3 eggs 4 egg yolks 2 teaspoons finely grated lemon rind ½ cup (125ml) fresh lemon juice 1 cup (220g) caster sugar 250g butter, chopped VANILLA BLUEBERRIES 1 vanilla bean ½ cup (110g) caster sugar 5cm strip lemon rind 250g blueberries 1 Make lemon curd. 2 Make vanilla blueberries. 3 Place flour in a medium bowl; make a well in centre. Gradually whisk combined eggs, oil and milk into flour…

Unfilled biscuits will keep in an airtight container for up to a week. Filled biscuits will keep for a few days in an airtight container in the fridge. Dab a couple of tablespoons of the icing on the cake stand before placing the first cake layer. This will prevent the cake from sliding while you’re icing it. Place a few strips of baking paper under the first layer to help keep the cake stand clean as you ice. An off-set spatula/ palette knife is a great tool to use when icing cakes. The angle means you don’t keep swiping your knuckles into the icing as you spread it. Spread the filling right to the edges; this will help when icing the side of the cake. Do-ahead The un-iced cake can…

EASTER EGG CAKE POPS PREP + COOK TIME 1 HOUR (+ REFRIGERATION) MAKES 16 1 (350g) frozen chocolate cake (do not thaw before use) 500g white chocolate melts 16 lollipop sticks (see notes) icing flowers and small icing flowers ROYAL ICING 1½ cups (240g) pure icing sugar 1 egg white ½ teaspoon fresh lemon juice yellow, green and pink food colouring 1 Cut 16 slits in the top of the lid of a weighted egg carton. If you have a few cartons, cut holes in the dividers (see right). Or use a polystyrene square. Line a large baking tray with baking paper. 2 Break cake into pieces and process in a food processor. Transfer mixture to a large bowl. Form heaped tablespoons of mixture into 16 egg shapes. Place on…