Indholdsfortegnelse for Issue#16 2018 i Eat Well

It’s not really certain where the term “barbecue” originated. The standard explanation is that when the Spanish landed among the Caribbean islands, they used the word “barbacoa” to refer to the local natives’ method of slow-cooking meat over a wood fire. Whatever the origin of the term, it’s certain that true barbecue is more than just slapping something on a grill. Genuine barbecue is cooked over indirect heat, usually a wood fire, and takes a long time. Meat is the usual food item of choice and the flavour resulting from authentic barbecue is a combination of smoke, meat juices, fat and added herbs and spices. The great benefit of barbecue is it allows an abundance of food to be cooked at once so the ravenous hordes can be fed.…

CAPRILAC GOAT YOGHURT & BROCCOLI SALAD RECIPE / NULAC This salad is great for last-minute invites to barbecues and dinners and can be made vegetarian by simply omitting the bacon. Serves: 6 1 head broccoli, chopped into small pieces ¼ cup diced red onion ¼ cup sunflower seeds ¼ cup raisins 3–4 slices bacon, cooked crispy & crumbled (optional) 200g CapriLac Goat Yoghurt 1½ tbsp white vinegar Salt & pepper, to taste Combine broccoli, onion, sunflower seeds, raisins and bacon in large bowl. Set aside. Stir together CapriLac Goat Yoghurt and vinegar in small bowl. Pour over broccoli mix and stir evenly to coat. Season with salt and pepper. CAPRILAC GOAT MILK & YOGHURT ALFREDO RECIPE / NULAC Creamy and rich, this sauce puts the natural tang of CapriLac Goat…

CARAMEL BANANA & COCONUT SMOOTHIE BOWL RECIPE / NIRVANA ORGANICS™ Makes: 1 bowl 1 frozen banana, frozen 1 fresh banana, a few slices reserved for topping 1 serving Nirvana Organics™ Stevia Liquid Caramel (20 drops) 100mL coconut water 30mL coconut cream ½ tsp vanilla essence Rolled oats (or granola) 1 tsp Nirvana Organics™ Cinnamon Surprise Xylitol Blend bananas, liquid caramel, coconut water, coconut cream and vanilla essence in blender or food processor until smooth. Pour into a bowl and top smoothie mixture with oats, banana slices and Cinnamon Surprise Xylitol. BANANA & WALNUT BREAD RECIPE / NIRVANA ORGANICS™ Makes: 1 loaf 2 eggs 2 overripe bananas, mashed 1/3 cup skim milk 1/2 cup unsweetened apple sauce 1 tsp vanilla extract 2¼ cups wholewheat flour 1 tsp Nirvana Organics™ Stevia Extract…

BANANA BREAD CAKE & LEMON CREAM CHEESE FROSTING RECIPE / @RAWSPIRATIONS Serves: 6 Banana Bread Layer 4 overripe bananas 4 tbsp coconut oil 1 tsp ORGRAN No Egg™ Egg Replacer 1 tsp vanilla extract ½ cup coconut sugar 1 ½ cups ORGRAN All Purpose Plain Flour ¼ tsp pink salt 1 tsp cinnamon Cheesecake Layer 250g vegan cream cheese, softened ½ cup xylitol birch (or sweetener of choice) 1 tbsp vanilla extract ½ cup coconut milk 1 tbsp agar agar Preheat oven to 180°C. In large bowl, mash bananas with fork. Add coconut oil, ORGRAN No Egg™ Egg Replacer, vanilla extract and coconut sugar. Stir until combined. Add ORGRAN All Purpose Plain Flour, pink salt and cinnamon. Stir until just combined. Don’t over mix. Pour banana bread batter into greased…

SOY SAUCE CHICKEN WINGS RECIPE / PEARL RIVER BRIDGE Serves: 2 6 chicken wings 1 tbsp Pearl River Bridge Superior Light Soy Sauce 1 tbsp Pearl River Bridge Premium Oyster-Flavoured Sauce Cornstarch, to coat Oil Seasoning ½ tsp cornstarch 2 tbsp water 1 tsp chopped ginger 1 tsp chopped garlic ½ tsp sugar Handful white sesame seeds Marinate chicken wings in Pearl River Bridge sauces for 15 mins. Coat chicken wings in cornstarch and deep-fry until golden. Set aside. Mix together seasoning ingredients. Sauté ginger and garlic until fragrant, then add sugar, seasoning and chicken wings. Cover and cook until done. Garnish with white sesame seeds and serve. MUSHROOMS IN OYSTER SAUCE RECIPE / PEARL RIVER BRIDGE Serves: 3 Oil ½ tsp chopped ginger 250g mushrooms, chopped A few spring…

THAT’S AMORE CHEESE Squacquerone, a popular cheese from the Italian region Emilia Romagna, is a delicious, fresh cheese with a tangy taste. This cheese is made year-round from whole pasteurised cow milk. Without rind, squacquerone is white, soft, fluffy and spreadable. It melts easily and is good as a filling for pasta and breads and for use in desserts. W: thatsamorecheese.com.au KITCHENAID The KitchenAid Proline® Blender is the ultimate appliance for making healthy and nutritious meals quickly and easily. Blend everything from frozen fruits to fibrous, nutrient-dense vegetables, juices, nut butters, dressings and so much more. W: kitchenaid.com.au TABLE OF PLENTY Table of Plenty’s Kefir Fermented Drink is the easy way to make your tummy smile. With 10 times more live cultures than yoghurt and available…

Vinegar is an incredibly diverse friend to have in your kitchen. It can tenderise in a marinade, act as a preservative, help poach your eggs and add flavour to just about any dish. Throughout history, this multifaceted food has been put to many uses. In the Middle Ages, alchemists would pour vinegar over lead to make a sweet-tasting substance called “sugar of lead”; it may have been tasty but don’t try it at home. Diluted vinegar was drunk by Roman legionnaires as an energising tonic called posca and Japanese samurai similarly drank a rice vinegar drink to boost their strength. These ancient uses by the Romans and Japanese echo into the modern day where many people start their days with a glass of water topped with lemon and vinegar.…

BLISS BALLS THREE WAYS RECIPE / @HEALTHFORHAPPY Serves: 4–6 1 cup cashews 1 cup Table of Plenty Crunchy Fruit-Free Muesli 1½ cups dried dates (soaked in boiling water for 5 mins, then drained) Optional Bliss Ball Ingredients Matcha: 2 tbsp matcha powder Salted Caramel: 1 tbsp mesquite powder & pinch sea salt Chocolate Coconut: 2 tbsp cacao powder & ¼ cup desiccated coconut Place cashews and Crunchy Fruit-Free Muesli in food processor and process until no large chunks remain. Add dates and process until mixture comes together. Add additional flavours (if desired) and mix together. Roll mixture into small balls. Coat in matcha powder or desiccated coconut. Refrigerate for at least 20 mins. Best kept in the fridge. CLASSIC APPLE CRUMBLE RECIPE / @WANDERCOOKS Serves: 8 Filling 4 medium-sized green…

COLD SOBA NOODLE SALAD WITH SMOKED SALMON, EDAMAME & PONZU RECIPE / SPIRAL FOODS Serves: 4 1 packet Spiral Organic Soba Noodles Dash Spiral Organic Toasted Sesame Oil 200g smoked salmon, roughly shredded ½ bunch spring onions, rounds 2–3 shallots, shaved, depending on size 8–10 cherry tomatoes (halved or quartered) 1 bunch coriander 75–100g blanched edamame beans 1 small knob ginger, julienned 100mL Spiral Ponzu Small handful fried garlic or garlic chips Cook soba noodles in boiling water. Once al dente, drain and refresh under cold water. Lightly oil with some toasted sesame oil and set aside. In bowl, toss smoked salmon with remaining ingredients (excluding noodles and garlic chips) and dress with ponzu Place noodles in rustic pile on plate. Over top, layer up salad and garnish with garlic…

HERBY VEGETABLE CROQUETTES RECIPE / MORLIFE Makes: 20 croquettes 6 potatoes, peeled & chopped 1 carrot, grated 1 zucchini, grated 1 egg, beaten 1 sachet Morlife Spinach, Herb & Onion SUPERDIP Mix ½ cup chopped parsley ½ cup gluten-free breadcrumbs 2 cups extra-virgin olive oil Boil potatoes until soft (approx. 20 mins). Drain and mash. Stir in grated vegetables, egg and Morlife Spinach, Herb & Onion SUPERDIP Mix sachet. Roll potato mix into balls, flattening slightly so they can cook through. Mix parsley through breadcrumbs in separate bowl. Lightly roll potato balls in breadcrumb mix. Lay on plate and refrigerate for 20 mins. Place large saucepan over medium heat with cooking oil. Test to see if oil is heated, using small piece of bread. If bread bubbles and fries immediately,…

To explore what it takes to make high-quality yoghurt, we’ve found three very different yoghurt makers who all have something in common: they produce a completely natural yoghurt made with milk from their own ethically raised animals. As Simon Schulz from Schulz Organic Dairy explains, “It’s very simple to make yoghurt but you need the right raw ingredients to make it special.” He also recommends you find a product you can relate to, one that benefits the whole chain of production, from the animals to the pot, and not just corporate greed. All three farmers we talked to don’t buy in standardised milk or use milk solids to thicken their yoghurt; they use only what they milk from their own animals. The rest is up to nature and their very…

Walk into your local farmers’ market and you’ll find the fruit shelves bursting with colours: red, pink, purple, yellow and orange. The sweet smell of ripe fruit lingers in the air and everyone seems happier, chirpier, more at ease. There are samples of nectarines, peaches, plums, apricots and cherries at the counter; you take a wedge or two. Sweet juice from the fleshy, plump slice trickles down your chin, leaving you sticky yet profoundly satisfied. Stone fruit season is here. As a fellow stone fruit enthusiast, you might circle this time of year in your calendar, knowing that delicious, sweet fruits will soon surround you. But for passionate growers like Gaethan and Nicole Cutri, this is when their hard work and long hours pay off. The husband-and-wife team own Cutri…

BRAISED BEEF CHEEKS WITH ORECCHIETTE RECIPE / FALCON Serves: 6 2 tbsp olive oil 3 beef cheeks Sea salt & freshly ground black pepper 2 onions, finely chopped 1 stick celery, finely chopped 1 carrot, finely chopped 3 cloves garlic, finely chopped 3 Roma tomatoes, chopped 2 fresh bay leaves 2 rosemary sprigs, chopped 250mL red wine 500mL beef stock 1 tbsp balsamic vinegar 750g orecchiette pasta 40g unsalted butter ½ bunch flat-leaf parsley, chopped Parmesan cheese, to serve Preheat oven to 140°C fan-forced. Place half the oil in large heavy-based ovenproof saucepan over high heat. Season beef cheeks with salt and pepper and brown all over, then remove from pan. Turn heat to medium–low and add remaining oil, onion, celery and carrot and cook until onion is soft, then…

NAKED WHEY SPINACH PIE WITH CHICKPEA CRUST RECIPE / PRO-MATRIX Serves: 8 400g tin chickpeas, drained ½ cup Pro-Matrix Naked Whey Protein Powder 2 tbsp olive oil 6 pieces bacon 2¼ cups egg whites 1 cup milk 300g fresh spinach, roughly chopped 30g crumbled blue cheese ½ tsp salt Preheat oven to 180ºC. Lightly grease 25cm pie pan. Pulse chickpeas, protein powder and olive oil in food processor and spread dough evenly over pie pan. Bake crust for 15–20 mins. Meanwhile, place bacon in skillet and cook over medium–high heat until crispy. Remove from heat and crumble. Whisk together bacon, egg whites, milk, spinach, cheese and salt in bowl. Pour into pie pan over pre-baked crust. Bake at 180ºC for 40 mins or until set. Serve immediately. ROUGH WHEY CHOC…

VEGETABLE LASAGNE WITH VEGAN RICOTTA CHEESE RECIPE / MAD MILLIE Serves: 8 Vegan Ricotta Cheese (all included in kit) 1 cup raw almonds or macadamias ½ tsp cheese salt ⅛ tsp citric acid ½ cup water Lasagne 1 tbsp olive oil 1 small onion, diced 2 carrots, diced 1 zucchini, diced 6–8 mushrooms, chopped Italian herbs Salt & pepper 300g spinach 1 jar vegan pasta sauce No-boil vegan lasagne noodles (1 pack contains approx. 12 sheets) Fresh basil leaves, to garnish To create ricotta cheese, simply follow steps included with Vegan Cheese Kit. Set aside. Preheat oven to 190°C. Heat olive oil on medium in frypan. Add onion and sauté for 5 mins. Add carrot, zucchini, mushroom, Italian herbs and some salt and pepper. Continue to sauté for another 2–3…

JANUARY 4–FEBRUARY 22, MELBOURNE, VIC SOUTH MELBOURNE NIGHT MARKETS This year, the South Melbourne Night Markets are celebrating their 10th birthday! The twilight markets attract a passionate community of locals along with visitors to Melbourne and beyond. Enjoy the balmy summer nights with delicious and cheap street fare from local breweries, restaurants, cafes, food trucks and carts. Plus, a wide variety of entertainers and musicians will perform, showcasing emerging talent as well as crowd favourites. If wandering aimlessly along the streets of Melbourne sampling gourmet food and wine is your thing, we suggest you head on down to South Melbourne. southmelbournenightmarket.com.au FEBRUARY 16–18, APOLLO BAY, VIC APOLLO BAY SEAFOOD FESTIVAL When was the last time you had freshly caught crayfish or abalone? It’s been some time for us at EatWell,…