October 2020 - July 2021 - Sharing new conversations and fresh ideas for living life well - Murdoch books
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Sharing new
conversations
and fresh ideas for
living life well.
October 2020 – July 2021
Contents
AT THE TABLE
7
SUSTAINABLE
LIVING
21
HOME AND FAMILY
27
PERSONAL
TRANSFORMATION
AND SELF HELP
37
BACKLIST 51
INDEX 75
SALES CONTACTS 78
Books for living life well. What a year it has been. Perhaps that is enough said on that! From a publishing perspective, it has reinforced our philosophy at Murdoch Books of publishing books that add value to people’s lives. What we call books for ‘living life well.’ A taste of our upcoming line-up includes food waste pioneer Ronni Kahn’s uplifting memoir, A Repurposed Life; Durkhanai Ayubi’s love letter to her family’s homeland, Parwana: Recipes and Stories from an Afghan Kitchen; Alice Zaslavsky’s joyous celebration of all things vegetable, In Praise of Veg; Bill Granger’s very grown up Australian Food; Duncan Welgemoed’s take-no- prisoners cookbook inspired by his South African Heritage and award-winning restaurant, Africola: Slow food, fast words, cult chef ; bestselling international author Belinda Alexandra’s ode to the relationship between women and their cats, The Divine Feline; a first aid kit for anxiety in book form by Tammi Kirkness, The Panic Button Book ; Emily Ehlers’ self help guide for the modern era, Hope is a Verb; and the mouth-watering and eye opening Amber & Rye: A Baltic food journey through Estonia, Latvia and Lithuania from Zuza Zak. Stay safe! Lou Johnson Publishing Director, Murdoch Books
Lou Johnson is the Publishing Director of Murdoch Books. Kelly Doust’s career in publishing spans 20+ years in the roles
She has previously held senior roles across leading publishing of publisher, publicity manager and as an author of eight books
houses, including Managing Director for Simon and Schuster of fiction and non-fiction. Publishing across health, wellness,
Australia. She founded her own publishing start-up, The Author parenting, personal development and new spirituality with
People before joining Murdoch Books in 2016. She has also a keen eye on emerging trends, Kelly has collaborated with
represented the industry through the Australian Book Industry a number of high profile authors and influencers to create
Collaborative Council and as Vice President of the Australian on-trend bestsellers with distinctive flair. Her upcoming titles
Publishers Association. Lou is known for fostering innovation in this catalogue include: The Divine Feline, Higher Love, Single
and collaboration and is passionate about supporting the Pringle, Tea & Honesty, Do Something For Nothing, The Why,
relationship between creators and audiences. The Single Mother’s Social Club, In My Past Life I Was Cleopatra
and When We Become Strangers.
Contact details: louj@murdochbooks.com.au
Contact details: kellyd@murdochbooks.com.au
Corinne Roberts joined Murdoch Books in 2013 and her career
Jane Morrow is a publisher with deep experience shaping
spans 30+ years in Lifestyle publishing, shaping books for both
non-fiction books for a broad, popular audience. She has created
local and international markets. Corinne was Lifestyle Publisher
a list that is known for igniting conversations around food, health,
at DK (Penguin Random House) in the UK, commissioning titles
sustainable and conscious living, including category busters
and publishing internationally, particularly in food, health,
In Praise of Veg; Meat: The Ultimate Companion; Low Tox Life,
personal development and well-being. Upcoming titles include
The Panic Button Book; and The Mind Strength Method.
Duncan Welgemoed’s Africola ,Sophie Hansen’s In Good
Company, Zuza Zak’s Amber and Rye and The New Teen Age by Contact details: janem@murdochbooks.com.au
GP Dr Ginni Mansberg and clinical psychologist Dr Jo Lamble.
Contact details: corinner@murdochbooks.com.au
At the Table
8 O C TO B E R 2 0 2 0 – J U LY 2 0 2 1 at the table 9
‘… a new wonderful quote to come for Sophie's
second book with us…’ In Good Company Vegan Intermittent Fasting
someone special
Sophie Hansen Dr Petra Bracht and Mira Flatt
Sophie Hansen We all want to connect more with friends and family Intermittent fasting has emerged as an evidence-
but many of us have lost the confidence to have based revolution in health and wellness. You can start
people over. We want to create magic moments at any time and lose weight while still eating the foods
around a table but various things are stopping us; you love. In the popular 16:8 method, you eat 2 to 3
maybe we feel like our house isn’t nice or tidy enough times over 8 hours, then fast for 16 hours (which, of
or our cooking isn’t ‘instagrammable’ enough or we course, includes time spent asleep). The result: weight
In good
company just don’t have time or any clue what to cook and how
to put a menu together. In Good Company takes the
loss, a stronger immune system, increased longevity,
and so much more. In Vegan Intermittent Fasting,
Simple, generous recipes
and ideas for having people over angst out of cooking for friends, showing us how we Petra Bracht, MD, and Mira Flatt guide readers through
can make things right, better, best, through good the transition to a fasting lifestyle, with medically
264 pages food served with minimum stress and maximum love. 288 pages supported advice and over 80 satisfying vegan
hardback Sophie’s A Basket by the Door was all about food paperback recipes. Live healthier – and longer – with this
240 x 190 mm you can make, wrap and deliver. With its generous 240 x 190 mm complete vegan guide to intermittent fasting.
55,000 words 60,000 words
collection of over 120 recipes, menus and food
9781922351135 AU 9781922351494 AU
stories, In Good Company encourages you to
9781911668039 UK 9781911668213 UK
$39.99 (£18.99) open your door and invite people in to eat. $39.99 (£16.99)
March 2021 AU (May 2021 UK) March 2021 AU & UK
ABOUT THE AUTHOR ABOUT THE AUTHORS
of self-healing. My motto has always Fever: Better than Medicine
Sophie lives with her family Dr Petra Bracht is a doctor
been: Everyone can understand how to
stay healthy! We should not presume that
you first have to understand the highly
Fever is also a natural stimulus function
of the body. If you stop a fever with
medicine, the symptoms may be soothed
on a farm just outside Orange in of general medicine and
complicated biochemical and biophysical or eliminated, and the patient appears to
processes in order to know what you get “better.” It’s tempting, but in the end,
can do to promote your own health. it’s hardly a long-term solution, since it
This section is concerned with the most doesn’t allow the body to conclude the
country New South Wales. She naturopathy, specialising in
common diseases we experience. You’ll “work” it should be doing to heal itself.
learn why intermittent fasting functions Have you ever, upon feeling a cold coming
as an important preventive measure for all on, swallowed a pill to reduce the fever
of these diseases, and why you can expect and then gone to work? Don’t do that!
trained in print journalism at the nutritional medicine, and a improvement or even complete healing
from intermittent fasting.
Suppressing these common ailments
prevents the body from eliminating the
source of the problem, and the immune
University of Canberra and has bestselling author. She runs the
system “unlearns” how to function
The Hormesis Principle
properly. The body’s “inner doctor” needs
Any practitioner or proponent of natural that stimulus to activate the immune
Intermittent Fasting as
medicine knows that short phases of stress system so that it can dispose of the
over 20 years experience as a first vegan private medical health
can be beneficial to humans; these phases pathogen on its own.
provide impulses for self-regulation,
Therapy—from A to Z the activation of our natural, endogenic What Does All That Have to Do with
Intermittent Fasting?
features writer. She has been
healing powers. This effect is known as
center in Bad Homburg, Germany. the “hormesis principle,” or “adaptive
response,” and has long been implemented
Research on fasting has discovered
that a small stimulus, a slight surge of
D
rugs are generally able to block or apply them, if possible, concomitantly with in holistic therapeutic methods. It includes inflammation, occurs at the beginning
blogging at local-lovely.com She is a passionate advocate of
activate only a very limited part of other, more natural methods. cold and warm stimuli (e.g., sauna, of every fasting period. This upends our
our metabolism. Often, however, Kneipp cold water applications) as well physiology and triggers whole chains of
they dive deeper and disrupt complex as indulging in sea air or mountainous biochemical reactions. For a short period
The Holistic Alternative
processes, which in turn can produce climates. Well into the last century, many of time, it produces stress hormones—
since 2013 and now teaches intermittent fasting, and for over
strong side effects. As a doctor, of course,
I won’t avoid prescribing drugs in life-
threatening situations. But I do prefer to
Fasting is the most important method we
have at our disposal to enable the body to
activate its genetically “built-in” powers
sanatoriums were based on this principle. necessary to trigger the repair processes
that are so essential to fasting. Valter
Longo discovered that the stress comes
social media and content 30 years, has witnessed how
51 first, followed by stem cell production.15 If
28 · V e g A N I N T e R M I T T e N T FA S T I N g
marketing to producers and in good company
people can become healthy, even Vegan Intermittent Fasting_1A3.indd 27 8/21/20 09:08 Vegan Intermittent Fasting_1A3.indd 28 8/21/20 09:08
small businesses via My Open in cases of serious illness, with
GREEK SALAD with CHICKEN,
RISONI and caramelised lemon
This is just gorgeous and could easily stand up to being a main course for dinner or
Kitchen (podcast, e-course intermittent fasting and plant-
a lunch party on its own – just add a green salad and some toasted flatbread or similar.
You could also leave out the chicken and make it a vegetarian salad, or serve it as a
side dish to barbecued meats.
Frisée Salad with Kidney
Beans and Sprouts
S E RV E S 6
and workshops). With her first based nutrition.
PREP TIME : 20 MINS = CO O K T I M E : 4 5 M I N S
1 cup (220 g) risoni pasta
1/3 cup (80 ml) olive oil
2 lemons, thickly sliced
Dinner SERVES 2
PREP TIME: 20 minutes
PER SERVING: 600 calories, 16 g protein,
45 g fat, 30 g carbohydrates
2 red capsicums (peppers), halved and seeded
book with Murdoch Books, Mira Flatt is a recipe developer
200 g (7 oz) feta cheese
1/2 red onion, thinly sliced
Frisée Salad with Kidney Beans ½ head frisée
250 g (9 oz) mixed cherry tomatoes, halved or quartered if large
and Sprouts ½ head radicchio
1 large telegraph cucumber, cut into chunks
1 handful parsley, roughly chopped 1 small cucumber
Chickpea Protein Bowl
A Basket By The Door, based in Germany. She has been
400 g (14 oz) shredded roast chicken (or purchased barbecued chicken) ¾ cup (180 g) drained, rinsed canned
Potato and Green Bean Salad kidney beans
Cook the risoni according to the packet instructions, then drain and leave to cool while you with Smoked Tofu 1 handful alfalfa sprouts
prepare the rest of your salad.
Cauliflower Curry with Pearl 1 avocado
Heat half of the olive oil in a large heavy-based frying pan over medium–high heat. Add the
Sophie continues to build
Barley
working intensively with Dr.
lemon slices and cook for 5 minutes on each side or until soft and caramelised. Remove from DRESSING
the pan and set aside to cool. Escarole Salad with Fava Beans ¼ cup (60 ml) olive oil
Return the pan to the heat and cook the capsicum for 5 minutes or so on each side. Reduce
Lentil and Pepper Salad 3 tablespoons apple cider vinegar
the heat, cover and cook for another 15 minutes or until the capsicum is very soft and Juice of ½ lemon
cooked through. Broccoli Quinoa Bowl
her wonderful community of
1 tablespoon Dijon mustard
Bracht for seven years, has been
Meanwhile, break the feta into chunks and place in a bowl with the remaining olive oil, the “Chili Sin Carne” Rice Salad 1 garlic clove
lemon slices and red onion. Mix to combine and season to taste.
Creamy Yellow Lentils (Toor dal) Sea salt
Gently fold the risoni through the feta and lemon mixture. Add the cherry tomatoes, Fresh ground black pepper
cucumber, capsicum, parsley and chicken and fold together. Store the salad in the fridge but Tofu Palak “Paneer”
home cooks, brimming with a passionate vegan for many
bring it to room temperature before serving, sprinkled with the XXXX.
Celeriac Stir-Fry
1. Tear the frisée and radicchio into
Pea Soup bite-size pieces into two bowls. Dice the
Sweet Potato and Green Pea cucumber and add to the bowls along with
friendship and kindness. years and has been using the
Curry the kidney beans.
4. Pour the dressing into the bowls and health Tip
Root Vegetable Curry 2. Rinse the sprouts in a sieve and let toss. Top with the avocado and sprouts and Frisée is a summer lettuce with a
Turmeric Curry with Rice drain. Halve, pit, peel, and slice the serve. slightly bitter taste to it. But it’s these
Noodles avocado. bitter compounds that help our body
intermittent fasting method for
Indian-Spiced Lentils NOTE: Instead of using an avocado for to detox, by supporting the kidneys,
3. To make the dressing, mix the oil,
56 SPRING Working lunch 57 (Moong dal) the topping, you can sprinkle on some liver, and gallbladder. Kidney beans are
vinegar, lemon juice, and Dijon mustard
chopped walnuts. a valuable source of plant protein and
Chickpea Carbonara in a small bowl until creamy. Peel and
fiber and are rich in magnesium (140
five years.
Lentil-Chocolate Chili press the garlic and add it to the dressing.
milligrams per 100 grams beans)—the
Season with salt and pepper.
Red Lentils with Spinach ideal fitness food, since this mineral
prevents cramps and muscle aches.
DINNeR · 213
Vegan Intermittent Fasting_1A3.indd 212 8/21/20 09:09 Vegan Intermittent Fasting_1A3.indd 213 8/21/20 09:09
10 O C TO B E R 2 0 2 0 – J U LY 2 0 2 1 at the table 11
Australian Food Africola
Bill Granger Duncan Welgemoed
In the 20 years since Bill Granger published his first Duncan’s approach to food is fearless, take-no-
book of recipes, Sydney Food, the world has fallen in prisoners, bold and exciting, inspired by his South
love with the joyfully casual Australian way of eating. African heritage. His food is cooked on fire, in embers
Since then, Bill has been crowned the ‘egg master of or ashes, in ovens, or cast iron pots – from whole
Sydney’ (New York Times 2002), the ‘creator of smoked pig South African/Australian style, to
avocado toast’ (Washington Post 2016) and ‘the homemade biltong, hot smoked mackerel and
restaurateur most responsible for the Australian horseradish, whole roasted cauliflower with tahini
cafe’s global reach’ (The New Yorker 2018). Nowadays, sauce, and the world’s greatest roast potato recipe
from Sydney to Tokyo, and London to Seoul, queues for complete idiots. Duncan’s words aren’t pretty, and
form to enjoy ricotta hotcakes, fluffy scrambled eggs, he’s refreshingly honest about the highs and lows of
272 pages lively salads and punchy curries. It is a bright picture 256 pages
his industry and the people within it, delivering home
hardback of Australian food that has travelled across the globe, hardback truths for cooks and chefs alike. These recipes include
255 x 190 mm packed with fresh flavours and local produce, healthy 260 x 205 mm an array of meats, and seafood and a slew of intensely
50,000 words but never preachy, whose main ingredient seems to be 55,000 words flavourful, veg-forward dishes. There is also a culinary
9781760525989 AU 9781760523862 AU encyclopaedia of ferments, condiments and pickles,
sunshine itself. The plates at any of Bill’s restaurants
9781911632962 UK 9781760634643 UK
are more sophisticated today, but the warmth of along with a solid pastry section and a bunch of
$49.99 (£20.00) $49.99 (£20.00)
atmosphere and joy of eating remain the same. ridiculous cocktails. Come party with us #youbuygold
October 2020 AU & UK November 2020 AU & UK
#africolasoundsystem #afropunkoz
ABOUT THE AUTHOR ABOUT THE AUTHOR
CH 02 ♦ LA MER
Introduction
Bill Granger owns 19 restaurants We have a peculiar Australian phrase: ‘He’s got tickets on himself.’
South African by birth, Duncan
It’s been around for a hundred years, apparently. Australians are a
around the world which offer up was head chef at The Goose at
self-deprecating and modest bunch and we like to chuck this phrase
at anyone who’s getting a bit above themselves. I can hear you
wondering, how might you use that in a sentence?
Perhaps something like this. ‘That bloke thinks he invented
a uniquely Australian way of Britwell Salome, Oxford when it
avocado toast. He’s got tickets on himself.’
Another?
‘Apparently, this guy knows everything there is to know about
Australian food. He’s got tickets on himself.’
What even is Australian food? Healthy, hip and possibly with
eating – three in Sydney, four in was awarded a Michelin star in
a smashed avocado on top? It is true that since I opened bills
Darlinghurst in Sydney in 1993, a joyfully casual sort of Australian
food has backpacked its way across the world, being welcomed
wherever and bringing a touch of Sydney sunshine to restaurant
London (Granger & Co.), eight in 2005 and has also worked at
countertops from New York to Tokyo, Rome to Seoul.
This adoration all feels very new – Australia was long an underdog
in global culinary rankings. When I was growing up, we went quietly
unnoticed beyond our sandstone shores and isolating oceans. I
imagine for anyone outside Australia who bothered to think about
Japan, three in Seoul and one in Le Manoir aux Quat’Saisons.
it, our cooking was generally considered to be like British food –
only worse.
However, because of some lucky stars and gratifying quirks of fate,
the world seems to have embraced the Aussie way of eating and fallen
Hawaii. Bill lives with his family in In 2010, he arrived in South
in love with the all-day cafe. The word that gets used most is ‘sunny’.
I love that, but I’m not about to get any tickets on myself.
I have always believed Australia serves the sort of food that brings
people together – over coffee, over communal tables, over all-day
menus – and makes us all feel good. And I don’t think it’s just the
London and appears in food Australia and opened Africola in
food – it’s the way we eat and serve it. There’s always been a casualness
about Australian eating. We’ve never dressed for dinner (most of
us barely ever use a tablecloth). The majority of us are sprinkled in
towns and cities around the coast of this great wide land, our climate
media around the world. This is 2014. Over the years, Duncan has
means we get to eat outside a lot of the time, and we don’t need to
be wealthy to enjoy a family picnic by the beach or a barbecue in a
park with friends.
his twelfth book – his previous 9
become Adelaide’s (un)official 96 97
eleven titles have sold over spirit animal – mythical beast,
Africola TxtJW SI.indd 96
africola_TEXT 20-06-25 Black
Cyan
Magenta
Yellow txt96 4/6/20 11:58 am africola_TEXT JW SI.indd 97 4/6/20 11:58 am
1 million copies. He has also troublemaker, conversation
PERI PERI CHICKEN BETTER THAN N@NDHOES
Seared duck breast with beetroot
& cherry ponzu sauce
appeared in five TV series which starter. His latest restaurant,
SERVES 4 10 fresh bay leaves
2 lemons
Okay, gather round, kids. Time for some 2 garlic bulbs, halved
Serves 4 This is a sort of updated eighties duck a l’orange real talk now. Peri peri chicken is the
– with the sweetness of the Australian cherries and most important dish in my life because EQUIPMENT
4 duck breasts, with skin Mozambican/Portuguese food was central
have been shown in 30 countries. Africola, tells a story close to his
a nod to Japan with that sour–tangy ponzu sauce. Barbecue
4 candy beets or other beetroot, to my upbringing in Johannesburg. This
steamed until tender, peeled and cut Duck might sound rather exotic – perhaps a recipe is my father’s, the most important 60 g (2 oz) applewood smoking chips,
into eighths soaked in water overnight
‘restaurant meal’ – but duck breasts are very simple man in my life (apart from my two boys)
1 bunch (about 360g) spring green
leaves, rainbow chard or collard greens, to cook at home and deliciously impressive if you’re and remains unchanged. It’s better than
blanched
having people for dinner. I usually cook everything
pretty much all the recipes for this dish METHOD
heart and was awarded 4.5/5
80g cherries, halved and pitted that exist and it completely destroys that
fast, but here it’s worth taking a bit of time to To make the peri peri sauce, preheat the oven
120ml mirin sacrilegious, famous, franchised, overcooked
to 180°C (350°F). Place all the chillies on a
render the fat from the duck skin in the pan first, and overpriced product, which due to
80ml ponzu sauce (citrus soy) baking tray and roast them for 10 minutes.
legal reasons I can’t mention by name. So,
then you can pop it in the oven to cook through. instead we will just call them N@NDHOES. Cool and roughly chop the chillies. Place the
In honour of my father, my beautiful city of chillies, garlic, salt, bay leaves, paprika, olive
Australians by The Australian’s
Johannesburg and the chefs that cook this oil, vinegar and lemon juice in a saucepan
Preheat the oven to 200˚C. Season the duck well and place, dish day in, day out … I give you and simmer for 2–3 minutes.
skin side down, in a cold ovenproof frying pan. Cook over THE WORLD-FAMOUS AFRICOLA
Allow the mixture to cool, then blend it to
medium–high heat until the fat is rendered and the skin PERI PERI CHICKEN THAT SHITS ALL
a purée in a blender or food processor. Store
browned. Turn the duck over and add the beetroot. Sear OVER N@NDHOES.
in a lidded container at room temperature;
food editor John Lethlean. It has
the other side of the duck and colour the beetroots, then it will keep for about a month. Shake well
transfer the pan to the oven for 4–5 minutes. Remove the 20 INGREDIENTS before using.
duck and beetroot to plates to keep warm.
1 whole chicken, spatchcocked To make the brine, put all the ingredients and
Colour the green leaves in the hot pan over medium heat Lemon wedges 1 litre (4 cups) water in a large pot and bring
on the stovetop, then remove to a plate. 4 soft floured bread rolls to the boil, then take off the heat. Once cool,
featured in countless magazines,
add the chicken and leave overnight. When
Add the cherries to the pan, then add the mirin and ponzu PERI PERI SAUCE you are ready to cook, take the chicken out of
and stir to deglaze the pan. Cook until the liquid has slightly the brine and give it a wash in cold water.
15 red bird’s eye chillies
reduced and thickened. Season to taste.
10 green bird’s eye chillies Place the chicken in a bowl and add half the
Carve the duck breasts into thick slices. Arrange the 5 tbsp chopped garlic peri peri sauce, spreading it over evenly, and
1 tsp sea salt flakes
newspapers and TV shows
beetroot and greens around the duck and finish with the marinate in the fridge for 3 hours.
cherry ponzu sauce. ½ tsp chopped fresh bay leaves
½ tbsp smoked paprika Light your braai. When the coals are ashed,
100 ml (scant ½ cup) extra virgin olive oil throw the chicken on the grill. Place the lid
1 tsp white wine vinegar on the braai and cook for 10–15 minutes on
100 ml (scant ½ cup) lemon juice each side or until the chicken is thoroughly
CH 01: SLAUGHTERHOUSE BRAAI
around the world and frequented
cooked through, occasionally taking off the
BRINE lid to baste with excess marinade. For the
last 5 minutes, toss the smoking chips on the
160 g (¾ cup) sea salt flakes embers and shut the lid.
55 g (¼ cup) brown sugar
55 ml (¼ cup) apple cider vinegar Serve the chicken with extra peri peri sauce,
lemons wedges and the soft bread rolls.
by rockstars and celebrities alike.
1 bunch of thyme
230 Big Plates
21
Africola TxtJW SI.indd 20
africoloa_TEXT 20-06-25 Black
Cyan
Magenta
Yellow txt20 20/5/20 9:43 am africoloa_TEXT JW SI.indd 21 20/5/20 9:43 am
05 Bill_192-263_BBQ_BigPlates_Sweet_CRA SI.indd 230 6/5/20 10:34 am 05 Bill_192-263_BBQ_BigPlates_Sweet_CRA SI.indd 231 6/5/20 10:34 am
Australian Food_Bill Granger TXT 20-05-27 Black
Cyan
Magenta
Yellow p230
12 O C TO B E R 2 0 2 0 – J U LY 2 0 2 1 at the table 13
In Praise of Veg Serendip
Alice Zaslavsky Peter Kuruvita
The definitive guide to making vegetables the centre of Acclaimed chef Peter Kuruvita reaches deep into
the plate. kitchen experiences with his grandmother and
In this comprehensive and fully illustrated kitchen aunties, and has travelled the markets and stalls of
companion, food writer and presenter Alice Zaslavsky the lush green island, to bring us this comprehensive
profiles 50 favourite vegetable varieties, offering 150+ collection of Sri Lankan recipes and a host of heart-
recipes reflective of both tradition and modernity, just warming stories. Offering Sri Lankan curries of every
as all good cooking should be. Uniquely organised kind, as well as traditional snacks, breads and sticky
by colour and filled with countless tips on flavour sweet treats, Serendip is a treasury of spicy meals
combinations, rule-of-thumb buying/storing/cooking and tasty morsels.
methods, shortcuts, and veg wisdom from over
488 pages
50 of the world’s top chefs, In Praise of Veg will help 256 pages
hardback beginners and avid cooks alike turn a bag of yawns paperback
260 x 200 mm or a produce-box surprise into a knock-out meal. 240 x 210 mm
147,000 words For the vegetarian or just veg-forward, In Praise 30,000 words
9781760525729 AU 9781922351326 AU
of Veg is the most ambitious and comprehensive
9781911632900 UK 9781911668169 UK
reference on the topic, as well as the delicious
$59.99 (£25.00) $49.99 (£16.99)
November 2020 AU & UK
answer to the age-old question: what are we eating? May 2021 AU (February 2021 UK)
ABOUT THE AUTHOR ABOUT THE AUTHOR
Alice Zaslavsky is a fresh voice Born in London to an Austrian
in food, with a bright, inclusive mother and Sri Lankan father, Ingredients
tone that brings people into the acclaimed chef Peter Kuruvita
1 tablespoon ghee
4 shallots, finely chopped
1 garlic clove, finely chopped
½ teaspoon ground turmeric
700 ml (24 fl oz) coconut milk (see Glossary)
250 g (9 oz) English spinach leaves,
kitchen and invites them to stay.
1 sprig fresh curry leaves, leaves picked picked, washed and roughly chopped
spent much of his childhood in
125 g (4½ oz/½ cup) red lentils, washed 100 ml (3½ fl oz) coconut cream
and drained (see Glossary)
Orange
2 small green chillies, finely chopped SERVES 6
Her modern, accessible
Method
Sri Lanka acquiring idyllic
Heat the ghee in a heavy-based frying pan over low to medium heat, add the shallots
and garlic and cook for 1–2 minutes or until just soft. Add the curry leaves and lentils
and cook for another 3 minutes, then add the chilli, turmeric and coconut milk and cook
approach to cooking has been
for 8 minutes or until the dahl is soft and pulpy. Add the spinach and coconut cream and
memories of family, fun and
simmer for 3 minutes.
Season to taste with salt, and serve.
honed through a career that CARROT
SWEET POTATO happy hours spent in the
spans champion food judge,
BUTTERNUT
kitchen with his grandmother.
SQUASH
+ Spaghetti squash
PUMPKIN
critic, writer, television host and His teenage years in Australia
food literacy advocate. Alice is led into a career as a chef that
118 Serendip In � beginning 119
also the creator of Phenomenom,
SERENDIP_062-131 SI.indd Sec1:118 3/11/08 3:59:07 PM
has taken him from Sydney to
SERENDIP_062-131 SI.indd Sec1:119 26/11/08 11:42:26 AM
In_Praise_of_Veg_TXT128
IPOV_p128-171_Orange_SI.indd 20-06-26 Black
Cyan
Magenta
Yellow p128 16/6/20 2:20 pm IPOV_p128-171_Orange_SI.indd 129
In_Praise_of_Veg_TXT 20-06-26 Black
Cyan
Magenta
Yellow p129
16/6/20 2:20 pm
a digital toolbox that helps prestigious restaurants in
Dark green
TORN ZUCCHINI FLOWER PIZZA
teachers slip more serves of This pizza dough is the same versatile overnight Make the overnight dough a day ahead. London, the USA, Fiji, Lord
veg into the curriculum.
special used in the potato and rosemary focaccia The next day, preheat the oven to 220°C (425°F).
Howe and Hayman Islands, Bali
on page 352. Once you get the hang of making Grease two non-stick pizza trays with oil.
this version, which is just sublimely pretty with Add the grated zucchini to the dough and roughly
the addition of torn zucchini (courgette) flowers, knead to combine. Divide the dough in half. On a lightly
you can add whatever toppings tickle your floured work surface, stretch out one piece of dough
fancy – from truss tomatoes (or even just freshly to a circle of 2 cm (¾ inch) thickness and transfer to
and back to Sydney’s impressive
torn basil for a plain margherita) in summer, to a pizza tray. Repeat with the remaining dough, then
pumpkin (winter squash) and caramelised onion bake for 10 minutes, or until the base is cooked.
in autumn. Meanwhile, combine the sour cream, cheese and
nutmeg in a bowl. Remove the flowers from the baby
zucchini and tear into pretty strips. Thinly slice the
Flying Fish Restaurant. Peter’s
SERVES 4
baby zucchini.
Divide the creamy cheese mixture between the
200 g (7 oz) sour cream 2 tablespoons extra pizzas, using the back of a spoon to spread it out to
200 g (7 oz) fior di latte virgin olive oil the edges. Scatter the nduja over, then top with half
passion for Sri Lankan cuisine
or mozzarella cheese, basil leaves, to serve the zucchini flowers and zucchini slices. Drizzle each
coarsely grated, plus crispy chilli oil (from pizza with 1 tablespoon of the olive oil.
extra, torn, to serve Asian grocers), to serve Bake for 12 minutes, or until the dough is golden
(optional) lemon wedges, to serve and moves easily from the base of the trays. Scatter
½ teaspoon with basil leaves, the remaining zucchini flowers and
ground nutmeg Dough slices, and extra cheese, if using. Dollop with crispy chilli
is evident in Serendip’s fine
12 baby zucchini 1 quantity Overnight oil and serve with lemon wedges alongside for squeezing
(courgettes), with dough (page 352) over as the pizzas hit the table.
flowers attached 1 zucchini (courgette),
120 g (4 oz) nduja, coarsely grated
collection of traditional recipes
crumbled (or finely olive oil, for greasing Tip This is a Roman-style pizza dough, which is quite
chopped chorizo) flour, for dusting chewy and dense. If you prefer a ‘soupier’ Napoli-style
pizza, I’d suggest ordering a take-away margherita from
your best local wood-fired pizza place, and topping with
fresh zucchini and mozzarella once you get it home.
Go meat free The nduja is absolutely an optional extra.
Switch it out for a tablespoon or two of chilli paste,
if you like.
drawn from his family’s kitchens
as well as his travels to various
Shortcut Some store-bought pizza doughs these days
are of a pretty high quality. Look for ones where the
Zucchini
ingredients most closely resemble those in this recipe.
98 Serendip Sec�on Header 99
regions of the island nation.
376 IN PRAISE OF VEG
SERENDIP_062-131 SI.indd Sec1:98 22/12/08 10:55:05 AM SERENDIP_062-131 SI.indd Sec1:99 22/12/08 10:55:20 AM
In_Praise_of_Veg_TXT 376
IPOV_p324-399_DarkGreen_SI.indd 20-06-26 Black
Cyan
Magenta
Yellow p376 16/6/20 3:13 pm IPOV_p324-399_DarkGreen_SI.indd 377
In_Praise_of_Veg_TXT 20-06-26 Black
Cyan
Magenta
Yellow p377
16/6/20 3:13 pm
14 O C TO B E R 2 0 2 0 – J U LY 2 0 2 1 at the table 15
Sumac Coastline
Anas Atassi Lucio Galletto and David Dale
Sumac is a deep red spice that adds a vibrant lift to all The perfect pesto. The best bouillabaisse. The purest
kinds of food, and is a prized ingredient in both paella. A river of gold flows through western Italy,
traditional and contemporary Syrian cuisine. This book southern France and eastern Spain. It’s the olive oil
includes over 80 recipes inspired by Anas Atassi’s that links three great cuisines, along with a love of
family recipes and travels, as well as the stories, garlic, anchovies, peppers, fresh herbs and seasonal
celebrations and memories of loved ones in Syria that vegetables. In stories and recipes, and beautiful
inspired the recipes. It includes the wonderful Friday location photography, Coastline explores the legacy
breakfasts he’d eat in his grandmother’s garden, his of the ancient Greeks, the Romans, the Arabs and
mother’s sfeeha, along with the falafel he now loves to the Vikings, who left the gift of a ‘cuisine of the sun’
make for his friends, along with many other mezze, flavoured with generosity and conviviality.
248 pages salads, meats, vegetables, and desserts. Sumac is an 288 pages
hardback evocative and inspiring food journey that offers a hardback
250 x 190 mm glimpse into Syrian food culture’s deep historical 250 x 190 mm
40,000 words roots, which through millennia of cultural traditions 40,000 words
9781922351265 AU and neighbouring influences have been shared and 9781922351104 AU
9781911668107 UK 9781911632993 UK
shaped to perfection.
$49.99 (£20.00) $49.99 (£20.00)
March 2021 AU & UK March 2021 AU (April 2021 UK)
ABOUT THE AUTHOR ABOUT THE AUTHORS
Xató
Lucio Galletto grew up
TARRAGONA
Anas Atassi was born in Homs in
Serves 4, as a salad dressing
Two coastal towns, about halfway between Tarragona and Barcelona, claim to be the
source of the sauce that is pronounced like the French word chateau — Sitges and
Vilanova i la Geltrú. But six other towns, on what is called ‘the Xató route’, all offer their
own recipe for the sauce and the curly endive salad that it usually dresses.
Syria and now lives in Amsterdam. between the tables of his
We hope the one we offer here is approximately what is served every January in
Vilanova’s food carnival, but that doesn’t mean we are taking sides.
This one differs from romesco in having no capsicum (bell pepper), no hazelnuts,
no tomatoes and no bread, but we’ve seen xató recipes containing all of those
ingredients, so feel free to play around to your taste.
He has a great love for cooking parents’ restaurant on the Italian
4 garlic cloves sea salt and freshly 125 ml (4 fl oz/½ cup)
12 blanched almonds, ground black pepper olive oil
toasted 2 red-hot chillies, halved 60 ml (2 fl oz/¼ cup)
and seeded white wine vinegar
Riviera, but migrated to Australia
In a mortar, place the garlic and the almonds with a pinch of salt. Pound for 2 minutes.
and cherishes the memories of
Add the chillies and pound until you have a smooth paste. Gradually blend in the
olive oil and vinegar, and taste to see if you need more salt or pepper.
If making this sauce in a blender, put all the ingredients in at once and process until
the almonds are reduced to a fine paste.
Use straight away, or keep in the fridge and use within 1 week.
Syria from his childhood. The to be with the woman he loves.
Best with: Xatonada salad (page 137), or on a frittata, or as a rub for roast chicken.
personal stories in Sumac were He now runs the acclaimed
the inspiration for the dishes and Sydney restaurant Lucio’s.
build a bridge between Syrian David Dale has been described
culture and the world, with good BREAKFAST as ‘Australia’s top chef-wrangler’.
food as a common denominator. He’s interested in the story COASTLINE Sauces & Dips ~ 61
He speaks English fluently, and is behind everything he eats.
CL_2_Sauces_Dips_FINAL SI.indd 61 23/11/2016 10:39 am CL_2_Sauces_Dips_FINAL SI.indd 63 23/11/2016 10:39 am
confident to do media and radio. Jazmaz In addition to his books with
— Eggs in Tomato Sauce with Chillies
P rE PA r AT Io n I nG rE D IE n TS
Lucio, his publications include
The Little Book of Australia,
Heat the olive oil in a large non-stick frying pan set SERVES 4
on medium heat and sautée the onion in the hot oil
2 tablespoons of olive oil
for 5 minutes, or until it starts to brown. Add the
1 onion (chopped)
garlic and sautée it with the onion for another couple PROVENÇAL SAUCE
2 garlic cloves (pressed)
of minutes, stirring so that the garlic doesn’t burn.
Essential Places, The 100 Things
1 hot chilli (cut in half lengthwise) Recipe page 52
Stir in the chilli, diced tomatoes (along with the 3 medium tomatoes (diced) — store the juice
juice) and paprika. Salt and pepper to taste. Turn the 1 teaspoon of paprika
heat to low and simmer the sauce for 5 mintues, or Salt and pepper
until it thickens and reduces a bit. 4 eggs
Everyone Needs To Know About
1 handful of flat-leaf parsley (coarsely chopped)
With a spoon, make 4 little wells in the sauce and 1 handful of black olives (pitted and sliced)
crack an egg into each so that the sauce surrounds
each one. Cover and cook for 5 to 6 minutes, plus an SOCCA / FARINATA
extra 2 minutes if the yolks need to cook thoroughly. Recipe page 189
Italy, and with Somer Sivrioglu
Serve in the frying pan, garnished with chopped
parsley and olive slices. Salt and pepper to taste.
This is delicious when eaten with warm bread.
Anatolia: Adventures in Turkish PISTOU
Recipe page 36
Jazmaz, as it is known in Syria, is also popular in
Levantine cuisine, where it goes by the name shakshoka.
It is a simple dish that could be served at any time of the
day – breakfast, brunch, lunch or dinner. Every family
cooking.
makes it a little bit differently. The differences are small,
but important: a little bit of extra chilli pepper, eggs
TAPENADE
that range from softly cooked to completely hard-boiled. Recipe page 65
I like my jazmaz spicy and eat it the traditional way,
AÏOLI / ALLIOLI/ AGLIATA
with flatbread or, in a modern twist, with baguette.
Recipe page 53
(028) B r E A k FA ST (029)
CL_2_Sauces_Dips_FINAL SI.indd 50 23/11/2016 10:38 am CL_2_Sauces_Dips_FINAL SI.indd 51 23/11/2016 10:38 am
16 O C TO B E R 2 0 2 0 – J U LY 2 0 2 1 at the table 17
Epic Meatballs From Our Kitchen to Yours
C
PIIC
uno
Matteo br ne’s Meatball and Wine Bar
EPIC MEATBALLS
EPIC
s
E
e- ur
of Melbo
week Founder
Matteo Bruno The Country Women’s Association of Victoria Inc.
EP
MEATBALLS
Meatballs make the perfect dish for a Monday night Forget celebrity chefs and fleeting food fads.
supper, a Saturday night dinner party or a Sunday The 185 tried and tested recipes in this book
TB
AT ALLLLS
BA S feast. And here are 60 recipes for meatballs like come from the home cooks of The Country Women’s
e meatball
EA
ME
lls as well
you’ve never seen them before - Meatballs rustico, Association of Victoria, Inc. and have been shared
auce for
t, or Red
hout the
nd Onion,
nd tuck in.
M devoured with crusty bread to sop up the delectable countless times between friends and published in
120 sauce; Seared beef carpaccio meatballs, best eaten community cookbooks to raise funds for cash-
Matteo bruno
d many hours
adiso and NEXT-LEVEL
mporting the
ne makers.
MEATBALL RECIPES
including recipes for
glass of Prosecco in hand; Pork, ginger and strapped good causes. Food tastes may have evolved
Food
SIDES lemongrass meatballs; Lobster meatballs. There are but these recipes stand the test of time – Tex Mex
SAUCES
and GARNISHES
recipes for lamb, chicken, fish, prawns, venison and Fish with Crispy Potato Slices to feed a hungry family,
duck. There are even vegetarian (meat)balls - Corn Lamb, Lentil and Rosemary Soup to give as a gift to
176 pages
and quinoa balls; Chickpea and cauliflower balls; Tofu 224 pages
a neighbour, or Orange Poppyseed and Cardamon
paperback with mushroom balls. Select from 20 ideas for sotte hardback Biscuits to share with a friend over a strong cup of tea.
240 x 190 mm palle (literally ‘underneath the balls’), from Creamy 240 x 190 mm There are recipes for breakfasts, morning teas,
47,000 words polenta or Roasted fennel to Wasabi slaw, Cheesy 40,000 words soups, salads, vegetarian dishes, main meals, jams,
9781922351470 AU bread or Toasted quinoa. Top with one of the 20 9781922351296 AU chutneys and preserves, updated with additional
$24.99 $36.99
sauces such as Aioli, Red wine and onion or Creamy tips and hints to ensure success for the most
June 2021 AU April 2021 AU
mushroom, then sprinkle with Truffle salt or Crushed inexperienced modern cook.
pistachios - and tuck in.
ABOUT THE AUTHOR TOOLS OF TH E TRA DE
ABOUT THE AUTHOR
Chicken Marengo Lamb Chops Bradbury
Matteo Bruno is a film and The Country Women’s
Originally published in The ‘Rooster’ Cookbook Originally published in The ‘Rooster’ Cookbook
Soft hands
BONING KNIFE
Ice-cream scoop Frying pan
A good boning knife can be used to break down joints A frying pan with a nice heavy base is ideal so there SERVES 4 SERVES 4
There are no better tools than your own hands of meat into the required cuts, or can be used as a Use an ice-cream scoop to ball up minced meat
are no hot spots to burn your meatballs. Try to find
to mix and roll meatballs. Use your fingers to finishing tool to trim the excess fat or connective into consistent portions, about 50 g (1³/₄ oz) each.
a pan suitable for the oven as well, as many recipes
television producer with several Association of Victoria Inc. was
combine and fold the meatball ingredients, tissue off a selected cut. Boning knives have a flexible start on the stovetop and finish in the oven.
and use your cupped hands to gently form the blade, which can bend and follow the contours of 1 chicken, jointed 4 tablespoons flour
round meatballs. Not overworking the meat bones, allowing you to remove the meat effectively. DIGITAL SCALES BAKING TRAYS 1/2 cup (75 g) plain flour, seasoned with 1 teaspoon mustard powder
and keeping the pressure as light as possible Good-quality digital scales will allow you to measure pepper and salt 8 forequarter lamb chops
A nice, high-sided baking tray is ideal for baking
will ensure your balls don’t become rubbery MEAT GRINDER individual portions of meatballs right down to the 30 g butter 300 ml chicken stock
meatballs, and if you can find one that’s non-stick on
or tough. And always clean and dry your hands
feature films and many hours of formed on 12 March 1928. It is a
It is fairly common these days for most domestic food gram. You don’t always have to be precise – after all, the base and sides, you’re already ahead of the game. 3 tablespoons oil 4 tablespoons tomato sauce
thoroughly before working with them. processors to have meat mincing attachments and making meatballs is about having fun – but for those A bakers tray with indents is also perfect for baking 12 button mushrooms 1 tablespoon worcestershire sauce
they work perfectly well in most applications, but for who want to be exact with their portions, digital scales meatballs. The divots are rounded, which hold the
the more serious meatball aficionado, a dedicated meat are the way to go. 4 French shallots or 1 onion, sliced 1 teaspoon brown sugar
shape of your meatballs. You can turn the ball halfway 3 large tomatoes, sliced 1 teaspoon salt
COLD FRIDGE mincer is required. They come in various sizes to suit through the cooking process to expose each side to
all needs and are described in detail in the Minced 250 g tomato passata
broadcast television credits to self-funded, non-party-political,
Keeping it cool is what making meatballs is all DIGITAL THERMOMETER the bakers tray so a nice crust can form.
Meat section (pp 10–11). 1/2 cup (125 ml) dry white wine
about. Your minced (ground) meat should be as cold A digital thermometer is a must-have – especially if
as possible at all times. Most domestic fridges sit you’re making large batches of meatballs that you OVEN 1/2 cup (125 ml) chicken stock
Mixing bowl 1 large garlic clove, chopped Mix flour and mustard, then coat chops thickly
between 3°C (37°F) and 5°C (41°F), which is fine, may reheat down the track. As a guide, try to bring In a perfect world we’d all have combination ovens that
parsley, to garnish and place in casserole dish.
but if you can cool your meat to 1–2°C (33.8–35.6°F) A wide, deep mixing bowl is a vital tool you need to the centre of your meatballs up to 74°C (165°F); this cook with convection heat and controlled humidity. If
Mix all other ingredients and pour over chops.
his name, including Stefano’s
prepare the perfect meatball. Use glass or metal bowls,
non-sectarian organisation which
before mincing, you will not only get a better temperature is hot enough to kill any potentially you don’t have one, add an ovenproof saucer of water
textured meatball, but the lifespan of your meat if possible. Note that glass retains the temperature of harmful bacteria. Avoid going much higher than this inside your regular oven to create humidity. The wider Bake in a moderate oven for 1–11/2 hours,
will be extended. ingredients a little better than metal. to ensure you don’t dry out your meatballs. your saucer, the higher the humidity level in the oven.
Preheat oven to moderate. until tender.
Dip chicken pieces in the flour, reserving the
aims to improve conditions for
left-over flour.
Cooking Paradiso and Ask the Fry chicken in melted butter and oil over
medium heat for 5–10 minutes, until golden
brown, turning to brown all over. Lift into
casserole dish and add mushrooms, onions
women and children and make
and tomatoes.
Butcher. He launched Flinders With the pan juices, make a sauce by mixing
with tomato passata, wine, stock, garlic and
reserved flour mix until smooth. Pour over
life better for families, especially
chicken.
Lane Food & Beverage Company,
Cook in moderate oven 11/2–2 hours.
Garnish with parsley.
importing the finest Italian wines those living in rural and remote Chicken Marengo
and representing some of Australia. The Country Women’s 110 Dinner
FROM OUR KITCHEN TO YOURS 111
{ 8 } IntroductIon {9}
Australia’s most celebrated
MB_001_015_prelimintro_SI.indd 8 12/03/15 10:14 AM MB_001_015_prelimintro_SI.indd 9 12/03/15 10:14 AM
Association of Victoria Inc. is
wine makers. Lamb, Roasted Potato & Rosemary Oven Bake
Makes 18
meatballs
actively involved in ongoing
Rhubarb Jam Rhubarb Jam
Like a Sunday roast, these meatballs combine some classic
ingredients to create a wonderfully nostalgic meatball experience.
The scent of roasting potatoes and rosemary are sure to leave you
250 G (9 OZ) ROASTING POTATOES,
CUT INTO SMALL CHUNKS
4 GARLIC CLOVES
campaigns to fundraise for those Originally published in Well Preserved
MAKES ABOUT 8 x 375 GRAM JARS
and your guests salivating in anticipation of a great meal. 1 TABLESPOON CHOPPED
affected by drought and the
ROSEMARY
1 ONION, SLICED
OLIVE OIL 1.5 kg rhubarb, chopped Combine rhubarb, water, lemon juice and ginger
Preheat the oven to 160°C (315°F).
1 TABLESPOON JUNIPER BERRIES 1 cup (250 ml) water in a large saucepan. Bring to the boil and simmer,
In a roasting tray, place the potatoes, garlic, rosemary and onion, 1 TABLESPOON CORIANDER SEEDS 2 tablespoons lemon juice covered, for 1 hour.
recent bushfire emergency.
and drizzle with olive oil. Bake until the potatoes are cooked (about 750 G (1 LB 10 OZ) MINCED
5 cm piece of fresh ginger, peeled
11/₂ hours). (GROUND) LAMB Discard the ginger.
1.25 kg caster sugar, approximately
25 G (1 OZ/1⁄4 CUP) FINELY GRATED Measure the fruit and allow 3/4 cup (165 g) of sugar
Remove the tray from the oven, place the potatoes in a large bowl and 1/2 cup (110 g) finely chopped glacé
PARMESAN CHEESE
mash the mix with a fork before setting aside to cool. ginger per cup of fruit.
21⁄2 TABLESPOONS DRY
Toast the juniper berries and coriander seeds in a dry frying pan over BREADCRUMBS Return the sugar and fruit mixture to the saucepan
medium heat until they begin to give off a lovely aroma (but before they 1 EGG and stir over medium heat until sugar is dissolved.
take on any colour). This will take approximately 3–5 minutes. Remove OLIVE OIL SPRAY, FOR BAKING
them from the pan and grind them down in a mortar and pestle.
Stir in the glacé ginger and boil, uncovered, for
about 15 minutes, or until the jam gels.
Season the minced lamb with salt and pepper in a large mixing bowl.
Add the cooled potatoes, ground juniper and coriander, parmesan cheese, Pour into warm sterilised jars and seal when cold.
breadcrumbs and egg, and combine. Jam will keep for up to 2 years. Once opened,
Add a small ovenproof saucer of water to the back of the oven to create store in the fridge.
humidity.
Using your hands, gently roll the mixture into 60 g (21/₄ oz) balls.
Spray a baking tray with olive oil and carefully place the meatballs in
the tray. Bake in the humid oven for 12 minutes.
Serve immediately.
Sotto palle
Couscous with muscatels
& pistachios (p 148) or
Roasted pumpkin (p 152) or
Super potato smash (p 145)
Sauces
Chunky Italian red sauce (p 157) or
Hot tomato & eggplant sauce (p 161)
or
Red wine & beef stock sauce
(p 163)
Garnishes (pp 166-9)
Fresh herbs or
Hazelnut pangrattato or
Salt flakes
{ 58 } MEATBALLS
180 FROM OUR KITCHEN TO YOURS Jams & Preserves 181
MB_016_139_meatballs_SI.indd 58 13/03/15 8:50 AM MB_016_139_meatballs_SI.indd 59 13/03/15 8:51 AM18 O C TO B E R 2 0 2 0 – J U LY 2 0 2 1
Amber & Rye
Zuza Zak
In the Baltics, two worlds meet: the Baltic Sea
joins Eastern Europe and Scandinavia, bringing
with it culinary influences and cultural exchange.
Amber & Rye explores this exciting part of Eastern
Europe, guiding you around the capitals, sharing
stories and discovering a dynamic, new style of
cooking. Contextualised within the Baltic’s rich
history and culture, the food is a doorway to a deeper
understanding of the region and what makes it tick.
The recipes explore new culinary horizons, are
240 pages
grounded in Baltic tradition, yet inspired by
hardback contemporary trends, making them modern, unique
250 x 190 mm and easy to recreate at home. In addition to the
50,000 words recipes and travel stores, there are snippets of poetry,
9781760525538 AU literature, songs and proverbs, adding a rich layer of
9781911632733 UK
context that makes Amber & Rye a cultural reference
$49.99 (£25.00)
June 2021 AU & UK
point for travellers as well as a showcase for the
vibrant new cuisine of the Baltic States.
ABOUT THE AUTHOR Syrniki are pancakes made from curd cheese and eaten in
many guises all over the Baltic States. They are often served
for breakfast topped with soured cream and berries, but once
I’d eaten them with popped chocolate buckwheat, there was
no going back. The trick to making them fluffy, I find, is to use
an extra soft, fine flour, but if none is available, plain flour will
Zuza describes herself as a
be fine. You can buy roasted buckwheat (kasza gryczana) and
twarog cheese from Polish food shops, or you could just use
curd cheese instead.
Syr n i k i pa n ca ke s
‘storyteller cook’ whose debut w i t h s u m m e r b e rry sa lad a n d
p o p p e d c h o co lat e b u c k w h e at
cookbook Polska: New Polish
Serves 4 Preheat the oven to 100°C (200°F).
× 300 g (10½ oz) twarog or curd For the summer berry salad, combine the berries with the mint.
cheese If you are using marigold flowers, pull off some of the petals
× 2 eggs, lightly beaten and mix them into the salad, saving a few whole flowers for
× Good pinch of salt decoration. Set aside.
× 2 tablespoons 00 pasta flour
Cooking was published in six
or plain (all-purpose) flour, In a large bowl, use a fork to mash the cheese and eggs with
plus more for rolling the salt. Add the flour and sugar and carry on mashing with the
× 2 tablespoons caster fork until all the ingredients are well combined (if you are using
(superfine) sugar twarog, the batter will retain some texture). Cover and leave
× 1 teaspoon vanilla extract to chill in the fridge while you make the popped chocolate
× Rapeseed oil, for frying buckwheat.
countries. Since publishing her
× Soured cream or creme
fraiche, to serve Pour about 2 tablespoons of oil into a heavy-based frying pan
over a medium heat. Add a couple of kernels of the buckwheat
For the summer berry salad and, when they start to pop, add the rest and quickly cover the
pan. Let the buckwheat pop away – the kernels won’t expand
× 200 g (7 oz) mixed berries,
like popcorn does, so just let it go until it stops popping. In a
book, Zuza has had regular
such as blackberries,
saucepan, melt the butter with the honey, then stir in the cacao
raspberries and quartered
powder. Using a slotted spoon, scoop out the buckwheat and
strawberries
drain on paper towel. Tip into a heatproof bowl and pour the
× Handful of torn mint leaves
butter, honey and cacao mixture on top. Stir well, then allow to
× Marigold flowers – optional
cool while you cook the syrniki.
appearances on Polish TV and
For the popped chocolate Heat a film of oil in a large non-stick frying pan over a medium
buckwheat heat. Working in batches of 2 or 3, fry tablespoonfuls of the
× 2 tablespoons roasted batter for 3–4 minutes on each side until golden brown. Drain
buckwheat on paper towel, then keep the cooked syrniki warm in the oven
× 1 tablespoon butter while you cook the rest.
× 1 tablespoon honey
radio and in the UK and the rest
× 1 tablespoon cacao powder Serve the syrniki with the popped chocolate buckwheat, soured
cream or creme fraiche and plenty of berry salad. Decorate
with the reserved marigold flowers, if using.
We saw those berries, over-ripe and glowing,
of Europe you can see her on
in weak and tepid light of the October sun
persisting red as blood in right full growing,
without much inkling of the winter clouds to come…
16 amber & rye 17
Food Network Finds: Poland.
She is also currently in talks with
a UK production company about
a food and culture related TV
show, as well as running her
regular supper clubs and events
in the UK and Poland.Sustainable Living
22 O C TO B E R 2 0 2 0 – J U LY 2 0 2 1 S ustainable L iving 23
From the Ground Up Hope Is A Verb
Matthew Evans Emily Ehlers
The soil your food was grown in matters. For your When the world feels bleak, we need hope, humour
health and for that of the planet. This is the urgent and meaningful action like never before.
and internationally relevant story of our previously Hope is a Verb is a stunningly illustrated antidote
maligned but most precious resource – the ground to anxiety that makes the ideal handbook for anyone
beneath our farmers’ feet – and why choosing food feeling the wobbles right now. Illustrator and activist
grown in better ways makes a world of difference. Emily Ehlers, from cult Instagram account
Ever wondered why one carrot, one stick of @ecowithem, offers a cheerful six-step process that
asparagus, one rockmelon, can taste better than reframes the current global mood as an invitation,
another of the exact same variety? The answer lies rather than a death sentence. Be inspired to examine
under your feet. Great soil means great tasting food. the stories you tell yourself, to live in alignment with
280 pages
And great tasting food is an indicator of food that 208 pages
your values, realise your true agency and take both
paperback is not only great for our personal health, but also hardback individual and collective action. For those of us feeling
234 x 153 mm the planet. 200 x 160 mm less imaginative than ever, Hope is a Verb points to
70,000 words From the Ground Up is a book of hope for humanity, 40,000 words a world of opportunity and promise.
9781922351418 AU showing us that what we do in our backyards, on our 9781922351340 AU
9781911668190 UK 9781911668176 UK
farms and what we put on our dinner tables, can make
$32.99 (£14.99) $29.99 (£12.99)
an enormous difference.
July 2021 AU (October 2021 UK) May 2021 AU & UK
ABOUT THE AUTHOR ABOUT THE AUTHOR
Matthew Evans is a former chef Emily Ehlers is a writer, illustrator,
and food critic, now Tasmanian speaker and nature lover whose
smallholder, restaurateur and food upbeat Instagram feed @ecowithem INTRODUCTION: CHOOSING HOPE 6
activist and star of the long- focuses on arty activism (‘artivism’).
running SBS TV show The Gourmet Her work has been featured in
Farmer as well as food Buzzfeed, the website 1 Million Step one Step two Step three Step four Step five Step six
STOP CHANGE SET YOUR OWN YOUR JUST FIND YOUR
documentaries What’s the Catch? Women and National Geographic. FREAKING THE STORY INNER POWER START PEOPLE
OUT COMPASS
and For the Love of Meat. He is the She is currently completing a 54 112 144 176
12 80
author of thirteen books, including degree in Sustainable Development FINAL THOUGHTS: WE’VE GOT THIS!
the authoritative and bestselling and International Aid. When she is 4 5
not working she is chasing her two
The Real Food Companion and
On Eating Meat.
children and husband around her Take action with your…
backyard. Kin dn ess
Anim al
shelters
VOICE eer Gi
Use your Volunt Com pan ve
ionship Elderlys
platform
Ca ll peop ! TIME home
&
Ca ll peop
le out
VOTE C re
Teach
a skill
Foster
programs
n ate Lend a
le in
Desig Beco Learn a skill hand
Heal a mentm e
S KILLS Help or
Babysitting
Errands
for someone
Calcu
late r less able
Repurpose Enginee Fu ndraise
MON EY
Com post WASTE Vote with
your $$$
Support
loca l sma ll
& Don ate businesses.
STUFF
Consider peop
Donate Divest & plan et.
le
What you ur
Choose less can A % of yo or Invest in
(look up share s e
ram
com post progif you
in com t organisations
in your area
& ethically profi doing good.
room)
don’t have
152 153You can also read
