Innholdsfortegnelse for Issue 71 i Cooking with the Australian Womens Weekly

There’s no doubt the kitchen is the heart of the home – the engine room. From morning to night, it keeps running. Some people see small appliances as ‘fashion’ – as desirable as the latest designer handbag – to be displayed as a badge of honour in prime bench-top position. They’re purchased for their aesthetics as well as their ability to prepare food. But while I love a gadget, my struggle is where to store them all! Maybe that’s why the butler’s pantry or scullery is so popular these days. I do agree that making magic in the kitchen can be a whole lot easier with smart equipment. Some, such as the Thermomix and other multifunction appliances, chop, sauté, stir, knead and cook all in one, so if you’re the…

On Instagram, Dora shared some images of the lamingtons she made from our cookbook Baking: the complete collection. They certainly look the part and we just wish we could reach in and pick one up to taste it! Our Instagram followers went nuts over these tender Chicken Satay Skewers with Crunchy Salad. And no wonder, this tasty low-carb dish is a terrific all-rounder. Here’s a warming recipe that got our Facebook friends excited. This Red Tofu Curry takes under 20 minutes from go to whoa, and tastes just as good as it looks. Our Pinterest community loved these Rye, Honey & Seed Bread Rolls. Not only do they look gorgeous, but they’re packed with nourishing ingredients and taste fab, too! Visit us on Instagram @womensweeklyfood, follow us on Facebook or…

ORANGE BLOSSOM TRIFLE CAKE PREP + COOK TIME 2 HOURS (+ REFRIGERATION & COOLING) SERVES 12 4 eggs ½ cup (110g) caster sugar ⅔ cup (100g) plain flour 60g butter, melted ¼ cup (20g) flaked almonds ¼ cup (60ml) fresh orange juice 2 tablespoons golden syrup ¼ cup (40g) icing sugar 1 teaspoon orange blossom water 4 medium oranges (1kg), segmented 300ml thickened cream edible flowers (optional), to serve ORANGE JELLY 6 titanium–strength gelatine leaves (30g; see notes) 2 cups (500ml) strained fresh orange juice ⅔ cup (150g) caster sugar 1 cup (250ml) dessert wine red and yellow food colouring CRÈME PÂTISSIÈRE 1¼ cups (310ml) milk 2 wide strips orange rind 3 egg yolks ¼ cup (55g) caster sugar 1 tablespoon plain flour 1½ tablespoon cornflour 1 Make orange jelly…

To save time, buy 32 winglets. These are wings cut in half with the wing tips removed. Available from most supermarkets. Use less chilli if you don’t want spicy wings, or omit the chilli altogether. This recipe is best made just before serving. Tandoori paste is medium-hot and includes coriander, garlic, tamarind, ginger, chilli, turmeric and other spices. Its red-orange colour is typical of the food produced by traditional tandoor oven cooking. Serving suggestion Steamed or microwaved basmati rice and pappadums. Add more chilli powder to the spice mix if you like it hot, or omit it if serving to young children. Serving suggestion Tabbouleh or Greek salad. You will need 18 metal skewers. If using bamboo skewers, soak in water for at least 30 minutes to prevent them scorching…

If you have an electric pressure cooker, it will automatically stabilise itself. Check with manufacturer’s instructions before use. Recipe not suitable to freeze. Serving suggestion  Serve with steamed jasmine rice. If you have an electric pressure cooker, it will automatically stabilise itself. Check with manufacturer’s instructions before use. Recipe not suitable to freeze. Serving suggestion Serve with pasta or mashed potato. If you have an electric pressure cooker, it will automatically stabilise itself. Check with manufacturer’s instructions before use. Serving suggestion Serve with steamed rice and steamed baby buk choy. If you have an electric pressure cooker, it will automatically stabilise itself. Check with manufacturer’s instructions before use. You can also use chuck or gravy beef. Recipe suitable to freeze. Serving suggestion Serve with mashed potato. If you have an…

Short ribs (although not necessarily that short) are sections of beef, not pork, ribs usually taken from the second to the 10th rib. Each ‘slab’ can contain two to eight ribs. The meat is full of flavour, but is very tough, so the ribs are best braised slowly over low heat, making them perfect for cooking in a slow cooker. Serving suggestion Serve with thinly sliced fried potatoes. Serving suggestion Serve with spinach leaves and roasted truss cherry tomatoes. This recipe is not suitable to freeze. Serving suggestion Serve with cooked rice noodles. Not suitable to freeze. Serving suggestion Serve with Greek yoghurt and lemon wedges. Suitable to freeze at the end of step 2.…

HOW IT WORKS Air fryers are renowned for replicating the crisp texture of deep-frying with a fraction of the oil. This amped-up benchtop convection oven works by pushing hot air around food. The rapid circulation of air is what helps to make food crisp, but with much less oil. For example, air-fried hot chips provide 4–6g fat compared to 17g for the deep-fried equivalent. There are many sizes of air fryers; however, in the book we’ve used a popular well-priced and mid-sized 5.3-litre model. If you have a larger appliance, you will be able to cook larger amounts of food, while for a smaller one, you will need to decrease the quantities accordingly. SAFETY Before starting any recipe, read the manufacturer’s instructions for your appliance first. The machine can get…

BAKED SNAPPER PREP + COOK TIME 1 HOUR SERVES 4 1 Preheat oven to 200°C/180°C fan. Rinse a 1.2kg whole snapper under cold water; pat dry with paper towel. Using a sharp knife, make 4 deep diagonal slashes across the flesh on both sides. Place a large piece of extra-wide foil on a work surface. Top with a slightly smaller sheet of baking paper, ensuring that both are longer than the fish. Place fish on baking paper. 2 Cover with another piece of baking paper and foil; scrunch edges together to seal. Carefully lift parcel onto a large oven tray. Bake for 45 minutes or until just cooked through. Carefully open fish parcel. Place under a hot grill for 5 minutes or until browned. ITALIAN-STYLE BAKED SNAPPER PREP + COOK…

Storage Store biscuits in an airtight container for up to 1 week. Malted milk powder is a combination of wheat flour, malt barley flour and milk, evaporated to create a fine powder. It is available from most larger supermarkets. Lightly spray the measuring spoon with cooking oil to help the syrup slide off easily. Storage Refrigerate in an airtight container for up to 1 week. Slice biscuit as you need it. For round biscuits, spoon biscuit mixture onto a 30cm x 40cm sheet of baking paper. Shape into a 30cm-long, 5cm-diameter log. Roll to enclose, twisting ends to secure, then roll in plastic wrap. Refrigerate for 1 hour; continue as per step 4. Storage Store in an airtight container for up to 1 week. Pink peppercorns are actually berries from…

Bring butter, eggs and milk to room temperature before you start to bake. Cake is best made on the day of serving. It can be layered up to 6 hours before serving; keep refrigerated. Stand cake at room temperature for 30 minutes before serving. Unfilled cake is suitable to freeze. The Kenwood Chef XL Titanium stand mixer’s unique creaming beater has an innovative plastic body and removable wiper, making it a fast-working tool that’s ideal for cake mixes and toppings. Its pliable wings work around the side of the bowl to ensure an even consistency throughout.kenwoodworld.com…

MARMALADE SCUM While you’re boiling marmalade or other preserves, a scum (or foam) will usually form on the surface. Use a large metal spoon to remove and discard it. JELLING TEST 1 The jam is ready when two or three large drops of mixture roll along the bowl of a wooden spoon to form a thick triangular-shaped mass. JELLING TEST 2 Drop a small spoonful of jam onto a pre-chilled saucer (put them in the fridge or freezer before you start). The jam will cool quickly to room temperature. WRINKLE TEST Push the jam with your finger, the skin will wrinkle if the jam’s ready. Or run a finger through the middle; if the gap remains open, the jam’s ready. DECANTING If you don’t have a funnel, ladle hot preserves,…

“A staple in Latin American desserts, dulce de leche is made by cooking sweetened condensed milk until it caramelises, resulting in a rich, luscious spread that’s divine!”Sarah Murphy, Food Editor, AWW FOOD PEAR & CARAMEL PIES PREP + COOK TIME 30 MINUTES MAKES 8 400g can pear slices in juice, drained 2 sheets frozen shortcrust pastry, thawed 2 sheets frozen puff pastry, thawed ⅔ cup (200g) store–bought dulce de leche or Caramel Top ’n’ Fill 2 tablespoons hazelnut meal 1 egg, beaten lightly 1 Pat pear slices well with paper towel to absorb any moisture. 2 Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker. 3 Using pastry cutter provided, cut out eight large rounds (11cm) from shortcrust pastry and eight small rounds (9.5cm) from puff pastry (see notes). Using…

SMOOTHIE OPERATOR The Kuvings Vacuum Blender SV400 removes air from the jug before the blending begins, which minimises the contact your ingredients have with oxygen, helping to retain their colour, flavour and nutrients. And what’s not to love about a self-cleaning mode for easy cleaning? See page 86 for some serious smoothie inspo. RRP$799. Visit kuvings.com.au FLAVOUR PROFILE Did you know each soy sauce has its own unique charateristics, much like wine? Kikkoman Soy Sauce is naturally brewed from wheat, soybeans, water and salt. It’s a process that takes months, allowing a deep, complex and mellow umami flavour to develop. Visit kikkoman.com.au QUICK MIX Whip up a luscious cake topping in minutes with CSR’s Buttercream Icing Mix. Made with natural ingredients (this rich Butterscotch flavour is derived from sweet corn…

MEXICAN STUFFED POTATOES WITH SPICED TOMATO & AVOCADO SALSA PREP + COOK TIME 40 MINUTES SERVES 4 4 large potatoes (1.2kg) 1 tablespoon extra virgin olive oil 1 small red onion (100g), chopped finely 2 cloves garlic, crushed 30g packaged burrito spice mix 400g can red kidney beans, drained, rinsed 400g can crushed tomatoes ½ cup (120g) sour cream ½ cup loosely packed fresh coriander leaves SPICED TOMATO & AVOCADO SALSA 1 large tomato (220g), cut into 1cm pieces 1 medium avocado (250g), cut into 1cm pieces 2 tablespoons fresh lime juice ¼ cup lightly packed fresh coriander leaves, chopped finely 2 tablespoons extra virgin olive oil 2 teaspoons Tabasco sauce (see notes) 1 Scrub potatoes well. Prick skin all over with a fork. Cook in microwave oven on HIGH…

MAKING ORANGE JELLY Gelatine leaves have a neutral taste and dissolve more easily than powdered gelatine. If using powdered, use 2 tablespoons. Scatter over warm juice mixture; stir until dissolved. MAKING THE CRÈME PÂTISSIÈRE It’s important to whisk continously as you add the hot milk mixture to the egg-yolk mixture. This helps to regulate the temperature and prevent curdling. ADDING BUTTER TO SPONGE BATTER Use a light hand to gently fold the melted butter into the batter. The mixture only needs to be just combined, in order to avoid deflating the batter. STARTING TO ASSEMBLE THE CAKE Once you’ve brushed the cake with the syrup mixture, place the orange segments in concentric circles, with the wider part of each segment facing outwards. LAYERING CRÈME PÂTISSIÈRE & CREAM Make peaks in…

CAULIFLOWER MAC & CHEESE PREP + COOK TIME 25 MINUTES SERVES 4 Cut half a cauliflower into florets; place into the bowl of a rice cooker with 300g uncooked macaroni, 2½ cups boiling water and 1 teaspoon salt; stir to combine. Set rice cooker to regular cook. Cook, covered, for 8 minutes or until water is almost absorbed and pasta is slightly firm. Stir in 1 cup milk, 300ml thickened cream, 2 teaspoons Dijon mustard, 200g grated vintage cheddar and 100g grated mozzarella. Cook for a further 5 minutes; season. (The sauce will look wet, but will thicken on standing.) Divide among bowls; sprinkle with ⅓ cup toasted pepitas (pumpkin seed kernels) and 2 tablespoons coarsely chopped fresh flat-leaf parsley. RICH BROCCOLI MAC & BLUE CHEESE PREP + COOK TIME…

HAZELNUT, ESPRESSO & CHOCOLATE CHEESECAKE PREP + COOK TIME 2 HOURS 10 MINUTES (+ REFRIGERATION & COOLING) SERVES 14 500g cream cheese, softened ½ cup (110g) caster sugar 400g chocolate–hazelnut spread 250g sour cream 4 eggs 200g dark chocolate (70› cocoa), melted, cooled slightly ½ cup (125ml) espresso coffee 1 tablespoon 100› gluten–free cornflour black salt (optional), to serve BISCUIT BASE 380g gluten–free plain chocolate biscuits, broken into pieces 60g butter, melted 2 tablespoons Dutch–processed cocoa HAZELNUT BRITTLE 1 cup (220g) caster sugar 1 cup (135g) skinless roasted hazelnuts, chopped 1 Preheat oven to 160°C/140°C fan. Grease a 22cm springform pan; line base and side with baking paper. 2 Make biscuit base. Firmly press biscuit mixture over base of pan with a straight-sided glass or bottle. Bake for 15 minutes…

A sausage roll maker has a non-stick coating, which is best preserved by using non-stick cooking utensils. In most cases, we recommend also greasing the surface first. Cooking-oil spray is the simplest way to achieve a light, even coating. A neutral-flavoured oil, such as canola, is suitable for savoury and sweet recipes. Or simply brush the holes with a little oil. Sausage roll makers heat up quite quickly so they don’t require preheating. The recipe will direct you when to turn the machine on (and off). Recipes that direct you to line the holes with pastry and fill with mixture, are intended for this to be done while the machine is off. If the machine is hot (or still hot) it will start cooking the base pastry before you finish…

SPICY CAJUN POTATO WEDGES Preheat a 5.3-litre air fryer to 200°C for 3 minutes. Cut 1kg unpeeled kipfler potatoes into wedges. Combine 2 tablespoons olive oil, ½ teaspoon ground oregano, 2 teaspoons ground cumin, 1 teaspoon hot paprika, ½ teaspoon ground black pepper, 1 teaspoon ground coriander and ¼ teaspoon chilli powder in a large bowl. Add wedges; toss to coat. Keep temperature at 200°C; set timer for 15-20 minutes. Cook, turning once, until golden and cooked. Serve wedges sprinkled with oregano leaves and salt. SWEET POTATO WEDGES WITH LIME CHILLI SALT Preheat a 5.3-litre air fryer to 200°C for 3 minutes. Cut 1kg orange sweet potatoes into wedges. Toss with 2 tablespoons olive oil. Keep temperature at 200°C; set timer for 15-20 minutes. Cook, turning once, until golden and…

CREAMY MUSHROOM & BRIE TOASTIES  PREP + COOK TIME 20 MINUTES MAKES 4 ¾ cup (190g) mascarpone 2 teaspoons Dijon mustard 4 large portobello mushrooms, stalks removed 1 tablespoon thyme leaves 1 tablespoon extra virgin olive oil 8 slices brioche 50g butter, softened slightly 200g brie, cut into 12 slices 1 Combine mascarpone and mustard in a small bowl; season. Mix until smooth and combined. 2 Preheat a sandwich press. Halve each mushroom horizontally; place two halves in hot sandwich press. Top with 1 teaspoon thyme; brush with 1 teaspoon oil. Cook for 4 minutes or until just cooked through. Repeat with remaining mushrooms, thyme and oil. 3 Lay a sheet of baking paper on a chopping board; top with brioche slices. Spread each slice with butter; turn buttered-side down.…

ORANGE & MAPLE-GLAZED BABY CARROTS WITH HAZELNUTS PREP + COOK TIME 25 MINUTES SERVES 6 30g butter 1kg baby carrots, trimmed, peeled 2 teaspoons finely grated orange rind ¼ cup (60ml) fresh orange juice 2 tablespoons dry white wine 2 tablespoons maple syrup ½ cup (70g) coarsely chopped roasted hazelnuts 1 Melt butter in large frying pan; cook carrots, turning occasionally, until almost tender. 2 Add rind, juice, wine and syrup; bring to the boil. Reduce heat; simmer, uncovered, until liquid has almost evaporated and carrots are tender and caramelised. 3 Serve carrots sprinkled with nuts. CORN BLINI WITH AVOCADO CREAM & CRAB PREP + COOK TIME 50 MINUTES (+ STANDING) MAKES 12 40g butter, chopped ⅔ cup (160ml) milk 1 cup (150g) plain flour ⅓ cup (55g) cornmeal 1…

Plan to make jam when fruit is at its peak – that way you can enjoy the flavours of fresh produce all year-round. Jams, conserves and marmalades are made from a single or several types of fruit (or vegetables). A conserve is jam made with large pieces of fruit. Marmalade is simply jam made from citrus fruit. INGREDIENTS Fruit The best fruits for jam-making are those with a good balance of acid and pectin, such as grapes, tart apples, quince, citrus and plums. Fruits low in pectin but high in acid include apricots, pineapples, rhubarb and under-ripe peaches. To increase the pectin content, add 2 tablespoons of lemon juice to each 1kg of fruit used. Or include a fruit that’s high in pectin and low in acid, such as a…

SLOW COOKER • Set and forget: come home from work to a hot meal• Saves energy compared to a conventional oven• Saves money by cooking with cheaper cuts of meat• Meat is more tender due to the slow cooking process PRESSURE COOKER • Saves two-thirds of the cooking time of conventionally cooked food• Saves energy and money• Keeps the kitchen cooler• Works wonders to tenderise cheaper cuts of meat quickly• Great for cooking pulses of all types without soaking SANDWICH PRESS • Saves you money by using up last night’s leftovers• One of the fastest ways to make a simple hot meal everyone will love• Uses less fat than frying sandwiches in a pan with butter or oil ELECTRIC STAND MIXER • Designed to beat mixtures evenly in large or…

“One of the best things about shopping at local markets is watching people pick up vegetables they haven’t seen before, like kohlrabi. It’s about the size of a tennis ball. When picking a green or purple kohlrabi (they both taste the same), choose a smaller one, as this means they’ve been picked young and are full of flavour. Its crisp texture and sweet, slightly peppery flavour mean kohlrabi lends itself well to salads like coleslaw, roasting with hazelnuts, or even fresh for a quick snack. Queen Victoria Market will have plenty of this unique vegetable, so stock up and try pickling it with vinegar or fermenting in a brine, similar to sauerkraut.” Market tip: Kohlrabi is often sold with its leaves intact. These can be added to soups or…

Buffalo mozzarella has a more tangy lactic dairy taste than cow’s milk mozzarella. You can use bocconcini instead, if you prefer. Potato cooking time will depend on the wattage of your microwave. If you don’t like too much chilli heat, start by adding a dash of Tabasco to the salsa, then increase to taste. Serving suggestion Serve with rocket leaves or a green salad and lime cheeks or wedges. Tomato, onion and coriander sambal or a mixed-leaf salad. You can substitute either 1 fresh red bird’s-eye chilli or ½ teaspoon chilli flakes for pickled jalapeño, if you like. For a lower fat version, use reduced-fat cheeses and sour cream. This soup can be frozen at the end of step 2. Rouille can be made a day ahead.…

TANDOORI CHICKEN PREP + COOK TIME 25 MINUTES SERVES 4 1 cup (280g) plain or Greek yoghurt ⅓ cup (100g) tandoori paste (see notes) 4 chicken breast fillets (800g) TOMATO & CORIANDER SALSA 170g punnet grape tomatoes, sliced thinly 1 small red onion (100g), chopped finely 2 teaspoons caster sugar 2 tablespoons finely chopped fresh coriander 1 Combine yoghurt and paste in a large bowl. Add chicken; turn to coat in marinade. 2 Cook chicken on a heated oiled grill plate (or grill or barbecue) for 5 minutes, brushing occasionally with marinade, or until browned on both sides and tender. 3 Make tomato and coriander salsa. 4 Slice chicken thickly; serve with salsa. TOMATO & CORIANDER SALSA Combine ingredients in a small bowl. LAMB KOFTA WITH SPICY TOMATO CHUTNEY PREP…

Pressure cooking is economical in terms of energy use, as it removes about two-thirds off the time it takes to cook food conventionally. So it will not only save you time, but money, too, and of course your kitchen will stay cooler. The food, the liquid and the resulting steam sealed in the pressure cooker during cooking reach a very high temperature – higher than normal – which softens the fibres in the food, with flavoursome, tender results. For this reason, pressure cookers work wonders with cheaper, secondary cuts of meat; tough meat is tenderised in no time at all. Ask your butcher what cuts he has that are suitable for stewing or braising – you’ll be surprised how inexpensive they are. Older (tougher) chickens, often called ‘boilers’, are a…

Slow cookers are available in a range of shapes and sizes, and come with a variety of features. We tested these recipes in either a 4.5-litre (18-cup) slow cooker or a 5-litre (20-cup) slow cooker. If you have a smaller or larger cooker, you will need to decrease or increase the quantity of food, and almost certainly the liquid content, in the recipes. Before using your slow cooker, read the manufacturer’s instructions, as each will differ depending on its features. They will also outline appropriate safety measures, such as not leaving an appliance unattended at any time. Some cookers heat from the base and side, while others heat just from the base; some have timers that cut off after the cooking time has expired, while others have timers that will…

ON SALE JUNE, $24.99 We reckon the sausage roll maker is going to be as popular a small appliance with the family as its cousin, the pie maker. This inexpensive bench-top machine is simple and fun to use, incredibly versatile and creating just as much of an online buzz. Of course, it’s ideal for making a host of pastry-wrapped treats using classic mince-based fillings and flavour combinations, but this new cookbook ramps things up a notch with inventive recipes for ‘everything but sausage rolls’. Whether it’s making spring rolls or apple pies (or anything in between), you’ll find the kids will be lining up to get involved, too! Available where all good books are sold and at awwcookbooks.com.au…

ON SALE MAY, $24.99 The air fryer is the latest must-have kitchen appliance, and for good reason. This revolutionary benchtop convection oven creates the crispy crunch that deep-frying does, but with a fraction of the oil. Healthier versions of all the family’s favourites › schnitzel, wedges, eggplant parmi, and even roasted cauliflower, broccoli and other vegies › can be cooked in an air fryer without sacrificing flavour or texture. You can even make brekky in it! Plus, you’ll find creative air fryer alternatives for snacks and healthy treats, sweet things and even indulgent desserts. Available where all good books are sold and at awwcookbooks.com.au…

ROAST CARROT & GARLIC SOUP WITH CRUNCHY CHICKPEAS  PREP + COOK TIME 1 HOUR 25 MINUTES (+ STANDING) SERVES 4 If you use organic carrots, give them a wash, but don’t peel as the skin is high in phytonutrients. Otherwise, it’s probably best to peel them first. 1kg carrots, chopped coarsely 2 medium onions (300g), chopped coarsely ¼ cup (60ml) extra virgin olive oil 1 teaspoon cumin seeds ¼ teaspoon dried chilli flakes 1 bulb garlic, halved ¼ cup (30g) rinsed chickpeas 3 teaspoons za’atar 1.5 litres (6 cups) water ½ cup small fresh coriander leaves 1 Preheat oven to 200°C/180°C fan. Line two oven trays with baking paper. 2 Divide carrot and onion between the trays. Drizzle with 2 tablespoons of the oil; sprinkle with seeds and chilli. Season.…

RAINBOW LOLLY CAKE BISCUIT  PREP + COOK TIME 15 MINUTES (+ REFRIGERATION) MAKES 25 125g butter, chopped ½ cup (125ml) sweetened condensed milk 250g plain chocolate biscuits, broken coarsely 250g licorice allsorts, halved crossways ¼ cup (50g) 100’s & 1000’s 1 Place butter and condensed milk in a small saucepan over medium heat; cook, stirring, for 3 minutes or until butter melts and mixture is heated through. Remove from heat. 2 Blend or process biscuits until fine. Transfer to a large bowl, add licorice, then butter mixture; stir to combine. 3 Grease a 8cm x 25cm straight-sided loaf pan; line base with baking paper. Spoon mixture into pan. Refrigerate for 1 hour or until firm. 4 Place hundreds & thousands on an oven tray. Turn out biscuit from pan; press…

SMOKED SALMON & HERB PINWHEELS PREP TIME 10 MINUTES MAKES 24 ½ cup (120g) sour cream 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped fresh dill 2 teaspoons finely grated lemon rind 4 rye mountain bread wraps 200g sliced smoked salmon 1 cup watercress sprigs 1 Combine sour cream, herbs and rind in a small bowl; season. Place mountain bread on a board; spread with cream mixture. Top with salmon and watercress. Roll up to enclose filling. Cut each roll into 6 slices. ROAST BEEF & MUSTARD RIBBON SANDWICHES PREP TIME 5 MINUTES MAKES 12 4 slices white sandwich bread ½ cup (120g) sour cream 1 tablespoon horseradish cream 1 tablespoon Dijon mustard 250g thinly sliced roast beef 60g rocket leaves 4 slices wholemeal sandwich bread 1 Place…

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…

ON SALE JULY, $49.99 Pre-order yours by scanning the QR codes below. Since Grace Mazur brought Thermomix to Australia 20 years ago, it has become a household name across Australia and New Zealand. More than half a million families, passionate cooks, chefs and influencers have embraced this cutting-edge appliance that can literally do everything in one, from weighing, chopping, blending and grinding, to kneading, cooking and so much more. To celebrate its 20-year anniversary, this beautiful new cookbook tells the story of Thermomix’s journey through delicious recipes that inspired cooks at the time (and still do!) and delightful stories that illustrate how this amazing appliance has helped create something truly incredible for so many of us. thermomix.com.au thermomix.co.nz…

To Australians, Tasmania’s very name conjures up images of farmers’ markets, cool-climate wines and succulent seafood. Some of the best produce is hidden away off Tassie’s southeast coast, on Bruny Island. Against this backdrop of abundant wildlife, Bruny’s produce benefits from clear waters and fertile soil. Large, meaty oysters are farmed in the D’Entrecasteaux Channel. On land, one-of-a-kind cheeses are matured, fruity chardonnays are bottled, and bees are sent out to work collecting nectar. Producers are few and standards are high, meaning a gourmet road trip of the island has an exclusive, boutique feel – if you mention the cheese place or the winery, locals will know exactly where you mean. GET SHUCKED The oysters farmed on Bruny Island are glistening, juicy-fat mouthfuls that slide from their pearlescent shells onto…