Thursday, August 25, 2016
Wednesday, August 24, 2016
I made this delicious, simple salad last night from Jo Seagar's latest book and it was divine. The publishers have kindly allowed me to reproduce it here.
THAI TOMATO SALAD
A lovely salad, beautifully flavoured and coloured, which looks great served in avocado halves.
Prep Time 5 minutes
1 punnet cherry tomatoes, cut in halves or quarters (approximately 2 cups)
½ small red chilli, deseeded & finely chopped, or ½ teaspoon medium-hot chilli paste
large handful of coriander, including the stalks, roughly chopped
grated rind & juice of 1 lime
2 teaspoons fish sauce
2 tablespoons sweet chilli sauce
2–3 firm but ripe avocados to serve
Place all the salad ingredients except the avocados in a bowl and mix together.
Halve the avocados, remove the stones and fill the holes with tomato salad. There will be enough to fill 6 halves. Serve straight away.
Copyright credit: Recipe reproduced with permission from Elbows Off the Table, Please by Jo Seagar. Published by Random House NZ. RRP $50.00. Recipes and text © Jo Seagar, 2016. Photography © Jae Frew, 2016. Available nationwide from 26 August 2016.
Tuesday, August 23, 2016
I Quit Sugar: Slow Cooker Cookbook by Sarah WilsonMacmillan, RRP $29.99
Sarah Wilson incorporates her mindful, sustainable and economical practices to bring back the 'slow 'n' low' approach of slow cooking which create densely nutritious meals with no or very low sugar
Sarah Wilson taught the world how to quit sugar in 8 weeks and then went on to teach everyone how to cook delicious essentials, simply. Her new book is designed to feed the family, individuals and people on-the-go.
In I Quit Sugar: Slow Cooker Cookbook, Sarah and her team share how to:
Use a slow cooker, use leftovers and buy sustainable cuts of meat
Create simple staples and clever sides
Start the day with hearty breakfasts and weekday dump 'n' runs
Slow cook soups and stews, curries and comfort classics or, for those more adventurous, a little offal
Sweeten your day with slow cooked sugar-free cakes and puddings
Written with all the care and knowledge you have come to expect from Australasia’s number one quit sugar team, this is the book that makes sugar-free cooking easier, less expensive and more creative.
ABOUT THE AUTHOR
Sarah Wilson is a New York Times bestselling author and entrepreneur. Her career as a journalist spanned 20 years, across television, radio, magazines, newspapers and online. She's the former editor of Cosmopolitan magazine and was the host of the first series of MasterChef Australia, the highest-rating show in Australian history. Sarah is the author of the international bestsellers I Quit Sugar, I Quit Sugar For Life and Simplicious and is director and founder of IQuitSugar.com, an online wellness program and series of bestselling ebooks.
Outdoors: Simple delicious food for barbecues, spits and open firesBy Jeremy Schmid, with photography by Devin Hart
Published by New Holland
$45.00, paperback with flaps
“Gone are the days of throwing a packet of basic sausages or steak on the ‘barbie’ with an attitude that ‘near enough is good enough’. Nowadays, we want style, flavour and expert presentation. You just can’t beat the smoky atmosphere, sizzling sounds and delicious smells of outdoor cooking as a drawcard.” – Jeremy Schmid
New Zealand’s relaxed and casual lifestyle means we love socialising and entertaining outdoors, and food cooked outdoors in the company of good friends always somehow tastes better. In his third book, Jeremy Schmid offers techniques and recipe ideas to help you create the delicious aromas and tantalising tastes produced by cooking on a barbecue, over a fire, or slow-cooking on a spit.
Jeremy’s own introduction to outdoor cooking, as a child, was on a basic home-built, brick, wood-fired barbecue, and he’s retained an uncomplicated approach, so that you can enjoy effortless food preparation and presentation. The recipes in Outdoors, accompanied by Devin Hart’s appetizing photographs, are grouped in chapters depending on which ingredient has the main focus, whether it’s various cuts of meat, poultry, fish and seafood or vegetables. There are also plenty of recipes for rubs, brines, marinades and condiments, and of course salads and desserts.
Many of the recipes are suitable to be made at home and prepacked, then transported for the occasion, whether it’s just out to the backyard, off to a picnic, or even to the races.
In addition to information on the various cooking appliances and implements, Jeremy also describes how to build a traditional spit roast, the perfect way to entertain a large gathering.
Jeremy Schmid (left) worked as a chef in New Zealand and Europe before studying at the prestigious Culinary Institute of America, with particular emphasis on charcuterie. He is owner and chef at The Officers Mess, a coastal functions venue on Auckland’s North Shore.
The publishers have kindly allowed me to reproduce the following Grilled Vegetable Salad recipe from the book which I have made:
GRILLED VEGETABLE SALAD
This is one of my favourite salads. It’s quick and easy to prepare with great results. It matches any barbecue meats and is always well received at picnics or parties.
2 eggplants cut into 1cm discs
2 red capsicums deseeded, and cut into 8–10 small, rectangular-shaped pieces
2 red onions, peeled, cut in wedges, keeping the core
4 courgettes cut into 1cm slices on the angle
10–15 fresh, large basil leaves
15g fresh Italian parsley, roughly chopped
3–4 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and freshly-ground black pepper
canola oil for cooking
Heat the barbecue to a medium-high heat and lightly oil the vegetables, then grill until tender.
Cut the eggplant discs into halves and place all the vegetables into a large bowl.
Add the herbs and dress with the oil and balsamic vinegar mixture and season well.
Gently toss together.
Recipe extracted with permission from Outdoors: Simple delicious food for barbecues, spits and open fires by Jeremy Schmid, photography by Devin Hart. Published by New Holland, $45.00.
The Eat Real Food Cookbook by David GillespieMacmillan, RRP $39.99
The Eat Real Food Cookbook is your guide to saying 'no' to the food the manufacturers want you to eat and 'yes' to the sort of food that will help you manage your weight and the long-term health of your family.
For nearly ten years, David Gillespie has warned us of the dangers of sugar, and Australasia has listened. More recently he has alerted us to the other toxin in our food supply: seed oil. Most processed food – from French fries to yoghurt to spreadable butter – contains one or both of these ingredients, so the question is: how do we eat real food?
Expanding on his 2015 bestseller Eat Real Food, David shows us how to:
Identify and avoid sugar - and seed-oil-laden supermarket products
Identify and shop for the healthy options
Make the foods we normally buy in jars and packets – from mayonnaise to bread to tomato sauce
Make simple, inexpensive daily meals the entire family will love
Pack and plan for meals away from home
Create healthier treats for all occasions, from kids' birthdays to cocktail parties
ABOUT THE AUTHORFormer corporate lawyer, David Gillespie is the best-selling author of the Sweet Poison books, Big Fat Lies, Free Schools and Toxic Oil. He lives in Brisbane with his wife and six children.
Monday, August 22, 2016
Elbows Off the Table, PleaseJo Seagar
Random House NZ
1 September 2016
Random House NZ
Random House NZ
She’s shared her no-fuss food tips and tricks for years, but one thing that the ‘Queen of Easy Peasy’ is not so relaxed about is lack of good manners.Jo Seagar simply believes that being courteous and generous to others enriches our daily life, and that amidst the hurly-burly, hustle and bustle of life today, it might be something we haven’t paid as much attention to as previous generations have.
Parents tirelessly ferry the kids to all sorts of after-school activities to help broaden their worlds, but Jo is firmly of the view that knowing how to conduct themselves in social situations is the skill-set that will truly open doors for our children later in life.
‘Our social rules grease the wheels to allow life to run smoothly,’ says Jo.It’s this theme that runs through Jo’s fabulous new cookbook.
Elbows Off the Table, Please includes more delicious, effortless ‘save the day’ recipes for impromptu dinners, foodie gifts, fail-safe loaves for times of crisis, fast and fabulous nibbles, office shout brownies and meals to impress the boss or potential parents-in-law. Jo demonstrates how good food can open doors and provide much-needed comfort. Being a confident host sets people at ease, and that comes from knowing what to cook and how to act in any situation.
In this must-have collection of recipes, Jo shares her favourite dishes for simple gatherings, special celebrations and those times when a home-made offering saves the day.
It’s also punctuated with wise advice on how to navigate any social occasion and make it truly special.Accompanied by useful tips to help you be a generous host and gracious guest, this is an indispensable kitchen-to-table companion.
Jo also covers off aspects of etiquette that can make us feel uncomfortable if we’re not sure what to do or say: sharing tips like which knife to use, how to apologise when you’re wrong, and how to address a dignitary.
Jo’s hitting the road in September: