New Idea Food

Can you believe it’s Christmas time? The sun is shining, the table is set, and it’s time to gather with loved ones to celebrate a joyful, stress-free Christmas and the magic of summer holiday catch-ups. We at New Idea Food have wrapped up a cheerful collection of simple yet easy-to-follow recipes and tips for everyone to share and enjoy. We’ve taken the guesswork out to plan your menu for the main event, from casual and relaxed ideas for the outdoors to traditional favourites and all the trimmings in between, without stretching the budget. Do try the luscious desserts and sweet treats to share – always impossible to resist. So whatever your celebration looks like this year, let this issue inspire you to fill your kitchen with festive aromas, laughter and…

FOOD FOR THOUGHT This year marks 20 years of Food for Health gluten-free granolas. The brand was founded when qualified naturopath Narelle Plapp began handmaking muesli for her patients with coeliac disease… and now they’re stocked in Coles and Woolworths nationwide. The range includes Honey Roasted Nuts, Maple, Almond & Vanilla, Creamy Vanilla & Berries, and Caramelised Apple Crumble. They’re Aussie-made, gluten-free, FODMAP-friendly and contain less than 7g of sugar per serve – so you know it’ll be a tasty brekkie that’s good on your gut. RRP $8. STIR, SIMMER, SERVE! Meet your new kitchen sidekick! The Fissman Felina 2.1L saucepan is made from durable 18/10 stainless steel, delivers perfectly even heat and comes with a handy glass lid so you can keep an eye on your creations. With ergonomic…

Little Peachy Pecan Fruit Cakes MAKES 8 PREP & COOK 1 HOUR 375g packet mixed dried fruit ¾ cup chopped dried peaches 100g packet red glacé cherries, halved 175g butter, chopped ½ cup firmly packed dark brown sugar ¼ cup golden syrup ½ cup sweet sherry, plus 2 tbsp extra 1 Granny Smith apple (170g), peeled, grated ½ tsp bicarbonate of soda 2 x 59g eggs, lightly beaten 1¼ cups plain flour ¼ cup self-raising flour 1½ tsp mixed spice ⅓ cup chopped pecans, plus extra for decorating (optional) 1 Grease an 8-hole (1-cup capacity) mini loaf pan. Line holes with baking paper to cover bases and sides, extending 2cm above edges. 2 Combine mixed fruit, peaches, cherries, butter, sugar, syrup, sherry and ¼ cup water in a large saucepan…

Roasted Chickpea Haloumi Salad with Hot Honey Dressing SERVES 4 PREP & COOK 45 MINS 420g can chickpeas, drained, rinsed2 tbsp olive oil2 tsp smoked paprika2 bunches asparagus, trimmed, halved225g haloumi, drained, cut into 2cm cubes¾ cup chopped fresh coriander leaves120g baby spinach and rocket HOT HONEY DRESSING ¼ cup extra virgin olive oil 1 tbsp honey 2 tbsp apple cider vinegar 1 small clove garlic, crushed 1 tsp Dijon mustard Pinch dried chili flakes 1 DRESSING Whisk ingredients in a small jug. Season with salt and pepper. 2 Combine chickpeas in a bowl with 1 tbsp oil and 1 tsp of the smoked paprika. Season with salt and pepper. 3 Line a 7-litre air fryer basket with baking paper or an air fryer liner. Add chickpeas. Air fry on…

Caramel Hazelnut Mango-Misu SERVES 6 PREP & COOK 25 MINS 3 medium, firm, ripe mangoes½ cup firmly packed brown sugar½ cup orange juice18 (160g) savoiardi lady finger biscuitsToasted skinless hazelnuts, freeze-dried edible flowers, to serve MASCARPONE CREAM 300ml tub thickened cream 2 tbsp brown sugar 2 tsp vanilla extract 250g tub mascarpone cheese ½ cup light sour cream 1 Cut away cheeks from mango, either side of the stone. Peel mango. Thinly slice. 2 MASCARPONE CREAM Beat cream, sugar and vanilla in small bowl of an electric mixer until soft peaks form. Using a wire whisk, gently whisk mascarpone and sour cream in a large bowl until combined. Fold in whipped cream in two batches. 3 Combine sugar, orange juice and ⅓ cup water in a small saucepan. Cook, stirring,…

Pork Nasi Goreng SERVES 4 PREP & COOK 30 MINS 450g packet family-size microwave basmati rice 4 green onions 4 eggs 400g pork stir-fry strips 2 medium red chillies, finely chopped, plus extra to serve 4 cloves garlic, crushed 1 tbsp fresh ginger paste ½ x 185g jar Malaysian nasi goreng rice paste 2 tbsp kecap manis, plus extra to serve (see tip) Fresh coriander leaves, sliced cucumber, cherry tomato wedges, to serve 1 Heat rice according to packet directions for 2½ mins. 2 Thinly slice the onions diagonally, separating the white part and green tops. 3 Heat an oiled, large wok over a medium heat. Add eggs, two at a time. Cook for 2-3 mins, until whites are set and yolks are still soft. Transfer to a large plate.…