Innholdsfortegnelse for September/October 2017 i Food

3 things I have learned this issue 1 Combining custard powder with cream and milk results in a luxurious yet easy crème pâtissière-like custard which holds its shape – perfect for the Lemon & Gin Custard Squares on page 38. 2 There is no maximum limit for the number of Butter Chicken Pies that can be consumed by 21-year-old males, based on research conducted by my son and his friends in the course of developing our cover recipe. 3 Manu Feidel was initially turned down for his role as judge on My Kitchen Rules; it was felt his signature lilt (that we love) was too hard to understand – quels idiots! Welcome to the spring issue of Food magazine. We’ve called it our ‘really useful issue’, and as you flick…

Happy juice If you want a delicious pick-me-up that is packed full of goodness, it’s hard to go beyond a fresh, homemade juice. And you don’t have to limit yourself to simple fruit and veges – take yours to another level by adding herbs and spices. One of our favourites is the spice of the moment; turmeric. Popular for its antioxidant and anti-inflammatory benefits, turmeric matches well with citrus. Try juicing 2 carrots with 4 oranges and 15g fresh turmeric root. Serve immediately topped with crushed ice, ground black pepper and baby carrot tops. Some other combos to try: · Pineapple, orange, watermelon, spinach & cayenne · Mango, mandarin, carrot & cardamom · Apple, strawberry, cucumber, kale & mint cook’s NOTES This juice will separate on standing, however, a quick…

Anyone reluctantly avoiding spuds for health reasons can rejoice – you can now enjoy guilt-free potato salads, roasties and tattie-topped pies… within reason. Lotatoes are a new breed of potatoes that look and taste like a regular spud, but with 40 per cent less carbs. In an innovation that has been five years in the making, Lotatoes are created by cross-breeding different varieties. “Recent trends have put potatoes out of favour, often replaced with lower carb or calorie alternatives,” says nutritionist Abbie O’Rourke. “Lotatoes put them back at the top of the shopping list. They’re nutritious, delicious and a great source of Vitamin B6, potassium and fibre.” Lotatoes are sold in Countdown supermarkets in 2kg packs.…

1. Oven mitt, $25, Le Creuset. 2. Living & Co check Terry Navy tea towel, set of 3, $5, The Warehouse. 3. Paris hanging rope wall clock, $79.99, Briscoes. 4. Craftwise Vintage floral hemp cord 60m, $6, The Warehouse. 5. Metal basket, $19.90, Wallace Cotton. 6. Necessities 300ml preserving jar, $1, The Warehouse. 7. 2.2l clip lid glass canister, $4, KMart. 8. Bon Appétit script bistro mug, $20, Le Creuset. 9. Classic whistling kettle, $100, Le Creuset. 10. Woolf apron, $39.95, Freedom Furniture.…

SERVES 4 • 24 Aotearoa scallops• 1 onion, finely chopped• 1 clove garlic, crushed• 50g butter• 200g belly bacon, cut into lardons• 6 button mushrooms, sliced• 100ml Pernod• 200ml cream 1 Ensure scallops are clean. Remove sinews and pat dry. 2 In a large frying pan, soften the onion and garlic in the butter. 3 Add bacon lardons and mushrooms and cook for 2-3 minutes. Transfer vegetables and bacon into a separate bowl. 4 Spread scallops out in the pan and cook for 2 minutes on one side; turn and add vegetables and bacon back in. Deglaze by adding Pernod and allow to flame. Add the cream and cook for another 2 minutes before serving.…

Keeping tea piping hot and water ice cold can be a challenge when you’re on the move, which is why we love the new range of stainless steel flasks by Zoku. This collection of bottles, which come in assorted sizes and a variety of snazzy colours, will ensure the coffee you make in the morning is still hot by late afternoon and into the evening. The 500ml bottle will keep drinks hot for 12 hours and cold for 40 hours –and we have three to give away, worth $49.95 each. To enter, email food@bauermedia.co.nz with Zoku in the subject line by October 31, 2017.…

MUSHROOMS Mushrooms are the last-minute cook’s best friend. If you have a handful of them in the fridge, you can whip up a delicious brunch (think mushrooms on toast) or a quick hearty lunch (mushroom soup anyone?) in moments. Stuck for dinner ideas? Add mushrooms to a risotto or mix them with pasta and you have a flavoursome, nutritious dish the whole family will enjoy. While there are more than 250 varieties of edible mushrooms available worldwide, the main fresh types you’ll find in New Zealand are white button, Swiss brown and portobello. With an earthy, slightly nutty flavour that changes in intensity across different varieties, mushrooms are a versatile ingredient that can be eaten raw, as well as baked, grilled, stir-fried or stuffed. A great source of B group…

LEMONS Lemons add wonderful citrus zing to both sweet and savoury dishes and are an invaluable ingredient for every cook. Globally there are dozens of varieties, while in New Zealand there are just a few widely available, each one having different characteristics. Eureka lemons, for example, are acidic, so are great for marmalades and tangy sauces. Yen bens have a flavoursome skin, so are a good option for zesting. Meyers are quite sweet, largely because they are a hybrid of lemon and mandarin, so are commonly used in desserts and sometimes appear raw in salads and sweets. The recipes over the following pages will work with any variety. Like all citrus fruits, lemons are a great source of vitamin C, which is why historically they were used by sailors to…

CHICKEN DRUMSTICKS WITH SPICE RUB PREP + COOK TIME 1 hour SERVES 4 Preheat oven to 180°C. Rub ¼ cup of your chosen spice rub (see recipes, right) over 12 chicken drumsticks. You can do this by placing the spice rub and the chicken in a resealable plastic bag, and massaging the rub into the meat from the outside of the bag. Place chicken on an oven tray lined with baking paper; season with salt. Roast for 45 minutes or until chicken is cooked. PER SERVE Energy 584kcal, 2447kj • Protein 63g • Total Fat 35g • Saturated Fat 10g • Carbohydrate 3g • Fibre 3g • Sodium 797mg 1 INDIAN-STYLE RUB Place 2 tablespoons each coriander seeds and cumin seeds in a small frying pan; cook,…

Few of us can resist a giant, juicy burger, Burger bombes but why not take yours to the next level by packing the patty with a tasty filling? Easy to do and guaranteed to impress at your next barbecue, it simply involves shaping a basic mince patty around your favourite stuffing. You could keep it simple by adding a few cubes of cheese or a dollop of chutney, or get a little more experimental with some of these popular flavour combinations... A gorgeous Greek Feta cheese, chopped tomato, olives, red onion and dried oregano The family fave Cream cheese, cheddar cheese, sliced mushroom and basil Carb overload! Macaroni in a thick cheese sauce with chopped tomato cook’s NOTES To fill, divide each portion of patty mixture into 2 balls. Indent…

Make the cut With such a dazzling array of knives available, which ones are the most essential? 1 CHEF’S KNIFE Large, heavy, and the knife you’ll use more than any other. A 20cm blade is a good size. 2 CARVING KNIFE The long blade should be slightly flexible, but firm enough to slice through rare meat. 3 PARING KNIFE A much smaller version of the chef’s knife, this fits your hand for peeling and other close work. 4 SANTOKU (EAST-WEST) KNIFE Designed for fine slicing and chopping, it is shorter, thinner-edged and straighter than a chef's knife. 5 SERRATED KNIFE Its saw-tooth action cuts through soft fruit, tomatoes and buns without squashing. 6 STEAK KNIFE Used in a table setting when steak is served. Blade is serrated. 7 UTILITY KNIFE…

Trimmed lemongrass stalks can be frozen in a resealable plastic bag for future use Q How do you prepare lemongrass? A The pale, greeny-white stalk is the part you want, so trim off leafy stalks and the root. Slice longwise down the stalk and remove the coarse outer skin. If using whole stalks, bruise with a rolling pin to release the oils before adding to the recipe. To chop, crush the stalk with a rolling pin or the flat side of a knife, then finely chop or slice depending on the recipe requirement. Trimmed stalks can be frozen in a resealable plastic bag for future use. Q When cooking dried pasta, should you have the lid on or off – and why? A After adding pasta to boiling water, cover…

It’s no fun nagging the kids to tidy up, but get clever with smart storage and they’ll soon be excited about packing their things away. Top ideas 1 Screw-in pegs are a great storage solution when you have limited space. Use them to hang up bags which you can then fill with everything from colouring equipment to toys for the beach. 2 If using a shelving system, incorporate brightly coloured baskets – or even decorated shoe boxes – into it to store small items. 3 Ensure everything has a place: a basket for Lego, another for cars and a shelf for books. Label it all so it couldn’t be clearer. Top to BOTTOM Store regularly used items the kids love at easy-to-reach heights, and the antique doll collection up high!…

“Toonai is not just about the food, but about bringing everyone together” “The traditional way to cook is in the umu; you get the rocks really hot in the flames, lay the food on top, and cover the whole thing” Even a simple Sunday lunch has a party feel at the Masoe’s Auckland house, thanks to the size of the family. Accountant Imelda Masoe, 32, is mother of two-year-old Tulele-Isaac, and lives with her sister Agnes, brothers Isaac and Tulele, and cousin Roseanne Moananu. They are regularly joined by her four other siblings along with partners and extended family for family meals. Imelda, the eldest, moved to New Zealand from the Masoe’s native Samoa when she was 16, and was gradually joined by the rest of the family. They invited…

It’s important to assess your skin type so you can treat it accordingly They show up uninvited, overstay their welcome and leave a mess when they’ve gone. Like the worst kind of houseguest, spots don’t discriminate; from teens to adults and men to women, they can strike the best of us, and dealing with a flare-up doesn’t get any easier with age. With a horde of blemish-banishing products in the beauty aisle to pick from, deciding which one to try could be cause enough for a stress-induced spot, so we’ve done the hard work for you. A breakout issue A sudden breakout is not to be confused with acne. Most people will experience a flare-up at some point, however acne, a skin disease that affects mainly teenagers and 15 per…

SPICE OF LIFE I subscribed to Food magazine at the Wellington Food Show and I love it. I thought I would sent you a photo – I made this the day I got the magazine in the post. I am in my 60s and cook very traditionally, but am being encouraged by my 18-year-old granddaughter to try new things. So here it is! I am learning to experiment and am enjoying it, as is my husband who is a traditional eater (meat and three veges). Keep up the wonderful work. Marilyn Comber THOU SHALT NOT BE PARTED Thanks for a great magazine; I picked up a copy at Countdown and must say it is great to get so many recipes in one magazine, using local and in-season produce. There’s…

“Now that I’m a dad, I’m practicing what I call ‘one-handed cooking’, because I’ve got something more important in my other arm.” – CURTIS STONE “Like most fathers I would do anything for my children – I want to give them education, security, everything I never had.” – MARCO PIERRE WHITE “You can’t run a restaurant and be home for tea at 4.30, and bath and change nappies.” – GORDON RAMSAY “My soul duty as a father, particularly raising a little girl, is that she will never look to men for affirmation, or anyone else for affirmation or self-worth.” – ANTHONY BOURDAIN…

Stefano Manfredi will steal a pizz-a your heart with his delicious recipes and pizza-making tips. While pizza is technically a fast food, Stefano’s are healthy and easy to make, so there’s no stressing or feeling guilty after a few slices. With different dough options and a variety of topping combinations, pizza just got a whole lot more interesting. We have three copies of New Pizza to give away; to enter, email foodmagazine@bauermedia.co.nz with New Pizza in the subject line by October 31, 2017.…

Hutchinsons Cheese range is starting on a new journey with a change in look. The products will still offer the same great flavours for your cheeseboard – from mango and chilli fruit cheese to maasdam and gouda. But now, with the help of Hutchinson’s new ‘brand ambassador’ Hutch, you can learn more about where these cheeses have come from. Each cheese varietal will reflect one of Hutch’s expeditions around the globe and has a story attached. To find out more, visit hutchinsonscheese.co.nz.…

The Chocolate and Coffee Show, Auckland Saturday, September 23 – Sunday, September 24 There are few things as good as the combination of chocolate and coffee, so why not indulge in both at this event on Auckland’s waterfront? Be sure to check out the barista zone for advice on making the perfect coffee, or go to the demo zone to hear tips from chefs Julie Le Clerc and Sam Mannering. Tickets from $15.www.chocolatecoffeeshow.co.nz Port Chalmers Seafood Festival, Dunedin Saturday, September 30 Clams, crayfish and mussels are just some of the incredible seafood that will be available in this showcase of the country’s best ocean produce. Craft beer and Central Otago wines will be available to try, and it’s kid-friendly too, with children’s entertainment. Tickets are $25.www.festival.portchalmers.com Whitianga Scallop Festival Saturday,…

PINEAPPLES Pineapples have become increasingly popular in recent times, with the world trade of both fresh and canned nearly doubling in the past 10 years. While they originated in South America – where the Spanish first named them ‘pina’ because they looked like pine cones – a large proportion of the world’s supply of the fruit is now cultivated in south-east Asia. Pineapples are packed with an enzyme called bromelain, which boasts numerous health benefits. It’s not only an anti-inflammatory and a digestive aid, it also features chemicals that can prevent the growth of tumour cells. It was once feared pineapples could cause miscarriages, as bromelain breaks down proteins, the building blocks of a newly-conceived child. However, it has now been established you’d need to eat more than seven pineapples…

Anyone who keeps an eye on the budget – as well as the clock – will know the beauty of using up leftovers – and we’re not just talking about putting cold meat in a sandwich the following day. There are a multitude of new and exciting dishes you can make by utilising what the family hasn’t eaten the previous evening. Got a saucepan of leftover mash? Throw in some chunks of smoked fish, shape into patties, dip in flour, egg and breadcrumbs, and pan-fry for crispy fish cakes. A few sausages still sitting in the pan? Whip up a batter, chop up your bangers and create mini toad-in-the-holes. Stuck with a portion of uneaten roasted vegetables? Slather some tomato paste on a pizza base, add the veges and sprinkle…

Don’t say it with flowers, or even with a nice bottle of wine; if you want to show you are truly happy to be invited for a meal, say thank you by turning up with a delicious, decadent cake. Not only does it show you care, it will provide the perfect sweet note for your time together. The cakes showcased over the following pages take flavours we all know and love – lemon, orange, chocolate and honey – but elevate them to a new level with some clever twists. All would sit proudly in the cabinet of any great café, yet are easily achievable in your kitchen at home. So dig out the electric mixer, soften the butter and prepare to bake up a storm. ZESTY LEMON SOUR CREAM CAKE…

A pantry staple, lentils are pulses, which are derived from the legume family. Defined by their colour, they are mostly dried, although if you are in a rush, a can of lentils is a great shortcut. Brown lentils are known for holding their shape during cooking, and work well in salads, bolognese sauces, patties and curries. Red lentils are, contrary to the name, deep orange in colour and small in size. They are skinned, which means they cook in about 10 minutes, but beware of overcooking, as they break down quickly. Use to thicken soups, and also in curries, dhal, salads and purées. French-style green lentils are unskinned. They hold their shape during cooking and have a fabulous texture. Use in braises, salads, casseroles and patties. Naturally gluten-free, lentils are…

PEPPERED STEAK SANDWICHES WITH GRILLED TOMATOES PREP + COOK TIME 20 mins SERVES 4 • 2 tablespoons olive oil• 2 teaspoons cracked black pepper• 4 thin-cut beef steaks• 250g cherry truss tomatoes• 8 slices sourdough bread• ⅓ cup store-bought aioli• ½ cup store-bought caramelised onion relish• ½ cup loosely-packed trimmed watercress or rocket 1 Combine olive oil and pepper in a shallow dish; add steaks, turn to coat. 2 Heat an oiled chargrill pan (or barbecue or grill) over medium-high heat; cook the steaks for 2 minutes each side or until cooked as desired. Remove from pan, cover; rest for 5 minutes. 3 Cook tomatoes in chargrill pan for 3 minutes or until softened. Remove from pan. 4 Toast bread slices in chargrill pan for 30 seconds each side. Spread aioli onto half the…

RASPBERRY & CINNAMON MACARONS PREP + COOK TIME 1 hour 15 mins + standing + cooling MAKES 20 • 3 egg whites• ¼ cup caster sugar• 1¼ cups icing sugar, sifted• 1 cup ground almonds, sifted• ½ teaspoon ground cinnamon, sifted RASPBERRY ROSE BUTTER CREAM • 150g unsalted butter, soft• ½ cup icing sugar• ⅓ cup raspberry jam• ½ teaspoon rosewater PER SERVE Energy 166kcal, 697kj • Protein 1.8g • Total Fat 9.5g • Saturated Fat 4.2g • Carbohydrate 19g • Fibre 0.5g • Sodium 11.7mg cook’s NOTES Make these extra special with cinnamon sugar. Simply mix 2 tablespoons icing sugar with ½ teaspoon cinnamon, and dust macarons at end of step 4, and again when filled. STEP-BY-STEP method 1 PREP, SIEVE AND MIX Grease 2 oven trays; line with baking paper. Beat egg whites with…

SPELT & POPPY SEED WATER CRACKERS PREP + COOK TIME 40 mins MAKES 36 serves • 1 cup spelt flour• 1/3 cup plain flour• ¾ teaspoon baking powder• 3 teaspoons fine sea salt• 40g cold lard or butter, chopped• 1/3 cup water, plus 2 tablespoons, extra• 1 tablespoon poppy seeds• 2 tablespoons thyme leaves 1 Preheat oven to 180°C. Grease and line 3 oven trays with baking paper. 2 Pulse flours, baking powder and 1 teaspoon of the salt together in a food processor; add lard and pulse to combine. With the motor operating, add the water in a thin, steady stream until just combined. Add poppy seeds and half the thyme; pulse to combine. 3 Divide dough into three portions; roll each between 2 lightly floured pieces of baking paper until as thin as possible.…

“I’ve been thinking about building an above-ground herb garden, potentially with some vegetables as well… And no, not like Middle Earth”– The Lord of the Rings star Elijah Wood You say tomato... Traditionally the best time to plant out tomatoes is after Labour Day, on October 23, although in cooler parts of the country you may want to wait another month. As our minds turn to all things tomato, did you know… The Guinness World Record for the world’s heaviest tomato was smashed in August last year by a tomato weighing a whopping 3.9kg, grown in Washington, USA. The tallest ever tomato plant was 19.8m high and grown in Lancashire, England in 2000. The most tomatoes harvested from a single plant over the course of a year was…

“Pete was actually given my job and they were going to have someone else do it with him” Fronting one of Australasia’s most popular cooking shows and offering critiques in his signature French accent has made Manu Feidel a star. But the host of My Kitchen Rules admits that, ironically, it was his distinctive enunciation that almost destroyed his ambition of becoming a television chef. Manu was initially turned down when he applied to host the popular reality cooking show, because television execs felt he was too hard to understand. The rejection came just months after he narrowly missed out on a judging role on MasterChef Australia for the same reason, leaving the 44-year-old devastated. “I was pissed off, very very much so,” admits the dad-of-two. “The French accent was…

An indulgent Kiwi creation We’re a nation of innovators, bungy jumping, jet boats and now this: Gregg’s has taken the tastes Kiwis love and created a range of indulgent flavoured coffees. Mint Choc, Rocky Road and Hokey Pokey – all crushed into a cup. Ingenious and delicious, the new Gregg’s Kiwi Gold range is waiting for you to try at your local supermarket. Thyme to cook Destined to work tirelessly in your kitchen, the herb thyme is a culinary Cinderella that sprinkles its aro-magic on red or white meats. It can handle long cooking times, making it perfect for roasts, stews and slow cooking. Use whole or remove the leaves by pulling gently through your fingers. RRP $2.99. We love coconut The Coconut Collaborative yoghurt is a delicious, dairy-free yoghurt…

Christchurch Hospital is reaping the benefits of the Countdown Kids Hospital Appeal, after receiving a $123,000 donation to purchase a piece of cutting-edge respiratory equipment. The machine is the only one in New Zealand that uses the latest ultrasonic technology to measure lung performance, and will make a huge difference to children with breathing issues. The Countdown Kids Hospital Appeal is again in full swing, with fundraising events from car rallies to cake stalls taking place around the country. Find out more at your local Countdown supermarket.…

LITTLE BIRD GOODNESS by Megan May (Penguin), $60 Megan May, the brains behind the delicious food at Auckland’s Little Bird Unbakery, is sharing her secrets in her new book of 130 vegan recipes, all gluten-, dairy- and refined sugar-free. We have three copies of Little Bird Goodness to give away; to enter, email foodmagazine@bauermedia.co.nz with Little Bird Goodness in the subject line by October 31, 2017. HOT TIP When preparing a cheeseboard, the fromage doesn’t need any competition. Opt for unflavoured breads and crackers so not to overpower…

Finding an ‘on-the-go’ meal solution that’s tasty and satisfying as well as easy to prepare can be a challenge, but my current favourite is rice paper rolls. I was inspired to start making them again after eating some delicious pulled-pork ones with spicy mayonnaise and hoisin sauce at Hello Mister in central Auckland. What I particularly loved about these was they didn’t skimp on filling – there’s nothing more deflating than buying a rice paper roll with the expectation it will be stuffed with deliciousness, then finding just a slither of meat and a few limp bean sprouts. However, you do have to be careful – too much filling and the rice paper will burst; it’s a fine balance. In creating my own, I mixed cooked vermicelli noodles with mint…

 Restauranteur, food writer and something of a national treasure, Fleur Sullivan is a Companion of the New Zealand Order of Merit for her services to the food industry. Known for turning small towns into international foodie destinations, she launched Olivers in Clyde, Central Otago and is the woman behind Moeraki eatery Fleur’s Place. “When you’re hands-on, a foot from the ocean, it’s easier to reawaken a use for the fish and pioneer the art of waste not, want not” Q Can you describe your earliest food memory? Having the milk squirted into my mouth from the cow’s teat by my great aunt Bunny, Granddad’s sister. Q What were the main challenges you faced when starting out in the food industry? Getting anyone to take me seriously about where I was…

BETTER BRAIN FOOD by Ngaire Hobbins & Michelle Crawford (Murdoch Books), $45 The brain is an essential organ of the body, and this book will explain how to keep it in good condition and eat to prevent dementia. Part one explores the science of brain health and part two has more than 70 recipes to keep your body and brain nourished. We have three copies of Better Brain Food to give away; email foodmagazine@bauermedia.co.nz with Better Brain Food in the subject line by October 31, 2017.…

DAIRY-FREE COCONUT YOGHURT PREP + COOK TIME 10 mins + standing + chilling MAKES 4¾ cups • ¼ cup arrowroot• 800ml coconut milk• 400ml coconut cream• 3 probiotic capsules• 1 tablespoon pure maple syrup 1 Whisk arrowroot and ¼ cup of the coconut milk in a small bowl until smooth and combined. 2 Transfer arrowroot mixture to a saucepan; add remaining coconut milk and coconut cream; whisk to combine. Stir over low heat for 10 minutes or until mixture boils and thickens. Place a cooking thermometer in the saucepan; stand until mixture cools to 43°C. 3 Once cooled, open the probiotic capsules; add the powder with the maple syrup and stir to combine. 4 Spoon mixture into warm sterilised jars; seal immediately. Stand in a warm place for 12 hours or until…

GREEN BEANS Nothing says spring like a beautiful plate of green beans – and with the weather warming up, they have happily come down in price and are now widely available. Green beans are handy veges that can be eaten raw as a snack or lightly steamed as a side dish, and can also be roasted, sautéed and boiled, making them a great addition to salads, stir-fries and casseroles. Also known as runner or dwarf beans, they are a good source of fibre and have great levels of vitamins A and C as well as folate. Different varieties of beans can vary in size and shape, but green beans are about 10-15cm in length and have round, tender pods. When purchasing, look for brightly coloured beans that could snap easily…

MUSSELS IN SAFFRON AND WINE SAUCE PREP + COOK TIME 20 mins, plus cleaning and debearding SERVES 4 • 1 tablespoon butter• ½ tablespoon olive oil• 2 cloves garlic, crushed• ½ a red onion, finely chopped• ¾ cup white wine• ½ cup water• 2kg mussels, scrubbed and debearded• 1 large ripe tomato, chopped• pinch of saffron threads• pinch of fresh thyme sprigs• zest of 1 lemon• ¼ cup cream• chopped parsley, for garnish• bread, to serve 1 In a large, shallow pan heat the butter and oil until bubbling. Add the garlic and onion. Cook until soft. 2 Add the wine and water, and when simmering add half the mussels. Cover and cook until opened, shaking the pan from time to time. Remove the cooked mussels and repeat with remaining mussels, removing when opened. Discard any that don’t open. 3 Add…

It’s a thing of beauty, but one of stress; a cause for applause – and occasionally tears. A showstopping cake is often the pinnacle of a child’s birthday celebration, but for parents short on time, creativity or inclination, making it can become a mission of gargantuan proportions. It’s perhaps no surprise that a recent US survey found 55 per cent of parents finish their child’s birthday cake between the hours of 10pm and midnight before the event – and one in five slave until 2am to get the job done. With this in mind, we are taking the stress out of the birthday cake ordeal for you. Over the following pages you’ll find inspiration for a variety of simple but sensational cakes, all made in just one hour. Simply purchase…

CAULIFLOWER NASI GORENG PREP + COOK TIME 1 hour SERVES 4 • ⅔ cup long-grain brown rice• 2 tablespoons olive oil• 500g chicken breast, trimmed, thinly sliced• 2 cloves garlic, crushed• 2 teaspoons finely grated ginger• 1 long red chilli, deseeded, finely chopped• 1 teaspoon shrimp paste• 1 onion, finely chopped• 2 carrots, cut into matchsticks• 100g green beans, cut into 2cm lengths• 1 red capsicum, cut into strips• 2 cups shredded cabbage• 500g cauliflower, thinly sliced• 1½ tablespoons salt-reduced soy sauce• 4 eggs• 4 spring onions, thinly sliced• sliced chilli and fried shallots, to serve 1 Cook rice in a small saucepan of boiling water for 30 minutes or until just tender; drain. 2 Heat 2 teaspoons of the oil in a wok over medium-high heat; stir-fry chicken, garlic, ginger, chopped chilli and shrimp paste for 2 minutes or until just cooked through.…

GLUTEN-FREE HAWAIIAN PIZZA SCROLLS PREP + COOK TIME 50 mins MAKES 12 scrolls • 1 batch store-bought gluten-free pizza dough• potato flour, to dust• 1½ tablespoons tomato paste• 3 gluten-free bacon slices, rind removed, coarsely chopped• ¼ cup chopped pineapple, well drained• 1 tablespoon fresh oregano, coarsely chopped (or 1 teaspoon of dried)• 1 cup grated mozzarella or pizza cheese• fresh parsley leaves, to serve (optional) 1 Preheat oven to 200°C. Grease a 20cm x 30cm rectangular pan. 2 Make pizza dough according to the pack directions. Turn it out onto a work surface dusted with potato flour. Roll dough into a 25cm x 30cm rectangle. 3 Spread tomato paste over dough, leaving a 1cm border along one long side. Sprinkle dough with bacon, pineapple, oregano and ¾ cup of the cheese. 4 Firmly…

“There comes a time in every woman’s life when the only thing that helps is a glass of champagne” - Bette Davis A WORDY ARGUMENT It seems that being told a wine has the aroma of a forest floor with hints of pencil shavings and tobacco is enough to have most of us reaching for our wallets. A study from The University of Adelaide has found we’re all far more influenced by elaborate wine label descriptions than previously thought. After tracking consumer reactions to white wine, researchers concluded producer descriptions can positively affect how much a drinker likes a wine and even encourage them to pay more for a bottle. Bring on the velvety liquid Viagra with good legs… A sense of taste It’s often the most expensive part…

Q Name the dish that takes you straight back to your childhood? Tarte tatin. I make it and I am pretty good at it, but not as good as Mum. There is something special about my mum’s pudding – I don’t know what it is. A lot more love maybe. Q Is there one thing that you really don’t enjoy eating? Plain vegetables – like blanched green beans and nothing else. People love it and I think, what the heck? It’s like eating grass. You need butter and truffle and shallots and garlic in there. Q What’s your best healthy eating tip? No carbs, no booze, no sugar. Q Can you share your top budget cooking tip? It’s pretty simple; you just buy a piece of protein and a few…

If your family is deemed high-risk, doctors can test for genetic alterations that increase the risk of certain cancers and inherited disorders. Direct-to-consumer tests are also available, but experts have expressed concerns about their credibility and safety. A simple way to assess whether you might have inherited a higher risk of certain diseases is to analyse your family’s health history. We have looked at five health issues that your genes can put you more at risk of, but for which lifestyle habits can spark protective epigenetic changes. TYPE-2 DIABETES If one of your parents has it, your own risk doubles, and if both parents have the condition, you’re up to six times more likely to be similarly diagnosed. Take action by: Calculating your waist-to-height ratio. Divide your waist circumference…

BUTTER CHICKEN PIES WITH SMASHED MINTY PEAS PREP + COOK TIME 1 hour 10 mins + cooling SERVES 6 • 2 tablespoons oil• 750g boneless, skinless chicken breast, diced• 1 carrot, peeled, thinly sliced• 500g jar butter chicken simmer sauce• ½ tablespoon brown sugar• 1 tablespoon cornflour• 1 tablespoon coriander, chopped• 1 tablespoon cream• 2 sheets store-bought savoury shortcrust pastry• 1 egg, lightly beaten• 2 sheets store-bought puff pastry• 1 teaspoon poppy seeds (optional)• tomato sauce, to serve (optional) SMASHED MINTY PEAS • 1 cup chicken stock• 3 cups frozen minted peas• 1 sprig mint• 1 tablespoon natural yoghurt• salt, to taste 1 Heat 1 tablespoon of oil in a frying pan; brown half the chicken and remove from pan. Repeat with remaining chicken. 2 Place carrot and 2 tablespoons cold water in a microwave bowl; cover and cook on HIGH for 2 minutes until…