Innholdsfortegnelse for January/February 2025 i Market Magazine

WHAT IS SOBA? Soba is the name for Japanese noodles made primarily from buckwheat flour with a small amount of wheat flour. They're ashen brown with a slightly grainy texture, and are considered as a spiritual food by Zen monks. Soba salad PREP TIME 30 MINUTES • COOKING TIME 8-10 MINUTES • SERVES 4 INGREDIENTS 100g mixed leaves 12 cherry tomato halves 80g edamame beans (frozen), shelled or unshelled 1 capsicum, thinly sliced 1 carrot, thinly sliced 180g soba noodles (dry) 40g tofu, diced DRESSING 80ml olive oil 80g rice or 80ml white vinegar 80ml Kikkoman Soy Sauce of choice  (see bottom of page) 20ml sesame oil 20g sugar 2 Tbsp sesame seeds Salt and pepper METHOD 1. Wash and cut vegetables for salad. 2. Mix dressing ingredients in bowl or jar. 3. Cook soba noodles in boiling water as per instructions.…

Nestled among Indonesia's numerous islands lies one of the largest coconut plantations there is, with rows and rows of coconut trees. From its introduction back in 1989 through to today, Kara, the coconut specialist, has been working cooperatively with local farmers to help across the board. It's a self-sufficient production complex that has its own power – which runs from steam generators powered by coconut shells – for modern processing facilities and housing for over 2,000 locals, who remain at the heart of production. All the coconut is useful The finest coconuts are hand-picked by farmers and transported on long boats on the river, where they are then processed into the different products they make. The entire coconut is used, leaving no wastage behind. The sap becomes coconut sugar, the…

Basmati rice SERVES 2 Bring out the tantalising flavour, magical aroma and delicate fluffy texture of Pure Basmati Rice with these simple and easy-to-follow instructions. INGREDIENTS 120g or 1 cup Tilda Pure Basmati Rice METHOD - FOR COVERED PAN 1. Wash rice under cold water using sieve or colander or rinse in saucepan until water runs clear. This vital step prior to cooking removes any excess starch, giving you more separate, fluffy grains while bringing out the basmati's wonderful flavour. 2. Add washed rice to pan of water using a 2 to 1 water-to-rice ratio. So for 120g rice, use 240ml water. The correct ratio is important to ensure grains cook perfectly – not too dry or slightly soggy. 3. Stir, cover and cook rice for 10-12 minutes over a…

Imagine preparing the same gourmet meals in your outdoor kitchen as you do in your indoor kitchen. With SubZero and Wolf, you can – and with practically endless design flexibility. Outdoor kitchens come in all sizes, and so do the Wolf outdoor gas grills – 76cm, 91cm, 107cm and 137cm. All Wolf outdoor gas grills are designed to be built-in and are available in natural gas or LP. Wolf's multi-function grill gives you masterful control, while warming drawers lend a helping hand. Sub-Zero undercounter refrigeration keeps fresh foods, cold drinks and other necessities conveniently at your fingertips. WOLF MULTI-FUNCTION GRILLS Wolf outdoor grills specialise in nuanced temperature control, the key to successful grilling. Wolf combines the searing power of independent grill burners – up to 142 MJ/h on the 137cm…

NOW LET'S TAKE YOU TRAVELLING Discover PUGLIA From Down Under to La Dolce Vita discover Puglia's hidden magic. Monique Fabris and Andrea Farina are on a mission to share the beauty of Puglia, Italy's best-kept secret. Monique's journey began in 2012 when she co-founded Tours of Tuscany, drawing on her Australian-Italian roots. In 2018, captivated by Puglia's unspoiled charm, she partnered with local expert Andrea Farina to create Travel Puglia, taking travellers to this enchanting region. Nestled in Italy's heel, Puglia is a land of sun-drenched olive groves, whitewashed villages and inviting coastlines. But its true charm lies in its authenticity. “Puglia is more than a destination – it's a way of life”, Andrea says. “Here, traditions thrive and communities welcome you like family.” Travel Puglia's commitment to sustainable tourism…

PREP TIME 15 MINUTES PLUS MARINATING • COOKING TIME 20-25 MINUTES • SERVES 4 INGREDIENTS 3 garlic cloves, minced 1 thumb-sized piece of ginger, grated 1/4 cup soy sauce 2 Tbsp hoisin sauce 1 Tbsp oyster sauce 3 Tbsp honey 2-3 Tbsp sriracha sauce (adjust to your spice preference) 1 Tbsp sesame oil 1 Tbsp rice vinegar 1 kg chicken drumettes 1 Tbsp sesame seeds, for garnish Fresh coriander leaves Lemon wedges, for serving METHOD 1. In a large bowl, combine garlic, ginger, soy sauce, hoisin sauce, oyster sauce, honey, sriracha sauce, sesame oil and rice vinegar. Whisk until smooth. 2. Add the drumettes to the bowl, ensuring they're evenly coated. Cover and refrigerate for at least 2 hours or overnight for more intense flavour. 3. Preheat barbecue or grill to medium heat. Grill drumettes, turning and basting with marinade sauce, for…

Happy Lunar New Year to you! The Lunar New Year marks the beginning of a fresh cycle in the traditional lunisolar calendar, celebrated across many Asian cultures. It's a time for family reunions, honouring ancestors and inviting prosperity into the year ahead. Central to the festivities are symbolic foods, vibrant parades and rituals, meant to sweep away misfortune and usher in good fortune. Wonderful! Every year is associated with one of the 12 animals in the Chinese zodiac, each bringing unique energies and influences. This year, the Year of the Snake, is the sixth sign of the zodiac, representing wisdom, intuition and transformation. In mythology, the snake is a symbol of cunning and adaptability, often embodying the shedding of old skin for renewal. People born under this sign are thought…

Papaya SUNSHINE IN EVERY BITE Papayas, with their vibrant orange flesh and sweet, musky flavour, are a tropical treat Australians can enjoy nearly year-round. But their peak season is now through to March, when they thrive under sunny skies and tropical rains coming from regions in far north Queensland. Extra deliciousness Did you know? They're a good source of vitamin A, folate and potassium, supporting immune health, skin vitality and heart function. LOVE THESE IDEAS! Their taste is at its best at room temperature. But beyond that, enjoy them fresh with a squeeze of lime, blend them into smoothies or dice them into tropical salsas. Their tender flesh makes them an excellent base for chilled soups, while their hollow centres are perfect for stuffing with yoghurt, cottage cheese or a…

SEE PAGE 38 SEE PAGE 40 HINT! HINT! How to butterfly a duck on page 42. BUTTERFLIED IS BEST By simply butterflying your duck, you'll be able to cook it confidently. It will heat through more evenly, cook much faster and keep the meat moist for a better result. SEE PAGE 42 Bacon-wrapped pork balls PREP TIME 20 MINUTES • COOKING TIME 20 MINUTES • MAKES 24 SEE PAGE 36 INGREDIENTS 2 cups diced soybean and linseed sourdough ¼ cup milk 500g Italian pork sausages 125g finely chopped dried apricots ¼ cup finely grated parmesan 1 Tbsp finely chopped thyme leaves 1 Tbsp finely chopped flat-leaf parsley 1 Tbsp finely chopped sage leaves 2 finely chopped green shallots Sea salt and freshly ground black pepper, to season 12 rashers streaky…

From the Harris Farm kitchen to you TOP TIP! Choose asparagus with firm, bright green stalks and tightly closed tips for the freshest flavour. LOVING THE COLOURS! SEE PAGE 53 FOR MATES AND DATES For mates, pile it on thick and let them dig in. For dates, serve stylishly with balsamic glaze drizzled artfully – because presentation makes mushrooms (and hearts) flutter! Grilled flat mushrooms stuffed with pesto ricotta PREP TIME 15 MINUTES • COOKING TIME 10-15 MINUTES • SERVES 4-6 INGREDIENTS 8 flat mushrooms 375g ricotta 120g pesto Salt and pepper Zest of ½ lemon 200g mixed cherry tomatoes Olive oil 100g mozzarella shredded cheese Spinach leaves, to garnish METHOD 1. Preheat barbecue or griddle to high heat. 2. Remove hard core of each of the mushrooms. 3.…