Seasoned/Autumn issue

1410

ContentsGuide to fresh Pasata...................8Food & Wine Festival.................10Magpies Nest Resturuant..........14Cold & Flu Remedies.................18Thirsty Crow...............................30Carrot Cake................................36

What to look forward to

38

Fruit MarketFresh produce from local farmers at great prices

Wagga Wagga Fruit Market is one of Wagga’s fresh produce suppliers. They source their products from local farmers and when certain stock is not available they head to the markets in Melbourne, Sydney and Brisbane.

fruits are out are now out of season. Most produce is available all year round due to farming in different areas. With these vegetables currently on offer you can create hearty warm soups and roasts for the cooler season.

Wagga Wagga Fruit Market not only provides cheaper prices compared to larger supermarkets to Wagga Wagga customers they are also supporting the local farmers within the Riverina and surrounding communities. Keeping money and jobs where it is most important to locals.

The current range of produce they have to offer comes to you with the freshest feel straight from the adjoining warehouse. The current stock includes vegetables, fruits, honey, oils, pastas, milk, bread and spices. The prices of their produce are considerably lower than that of the larger supermarket chains. This is due to sourcing their products from local farmers which eliminates the need for transport and lowers the cost of freight.

Produce that is currently in season for Autumn are all your winter vegetables such as pumpkins, parsnips, and carrots while fruits include mandarins & apples. Stone

Fruit MarketFresh produce from local farmers at great prices

Wagga Wagga Fruit Market is one of Wagga’s fresh produce suppliers. They source their products from local farmers and when certain stock is not available they head to the markets in Melbourne, Sydney and Brisbane.

fruits are out are now out of season. Most produce is available all year round due to farming in different areas. With these vegetables currently on offer you can create hearty warm soups and roasts for the cooler season.

Wagga Wagga Fruit Market not only provides cheaper prices compared to larger supermarkets to Wagga Wagga customers they are also supporting the local farmers within the Riverina and surrounding communities. Keeping money and jobs where it is most important to locals.

The current range of produce they have to offer comes to you with the freshest feel straight from the adjoining warehouse. The current stock includes vegetables, fruits, honey, oils, pastas, milk, bread and spices. The prices of their produce are considerably lower than that of the larger supermarket chains. This is due to sourcing their products from local farmers which eliminates the need for transport and lowers the cost of freight.

Produce that is currently in season for Autumn are all your winter vegetables such as pumpkins, parsnips, and carrots while fruits include mandarins & apples. Stone

5

PARSLEY is a great herb used fresh, it really is the only way I use it. It’s fantastic for salads and side dishes almost everything you can think of. It looks lovely and fresh on top of anything as a garnish.

PAPRIKA this spice is fantastic for a bit of color and to add warmth to that perfect Autumn dish.

CINNAMON is great for desserts especially when using apples. It is the ultimate dessert and Autumn spice.

SAGE works well fish, Pork and lamb either in marainades or rubs.

GARLIC POWDER is stronger than fresh garlic. it’s fantastic for dry rubs and soups. all so try adding it to homemade popcorn.

BASIL is personally one of my favourite herbs. Pasta sauce cant live without it, almost every italian dish contains basil. It’s perfect for cooking or even just fresh in salad.

Handy Herb Guide

Herbs And SpicesHerbs & spices can be daunting to work with, especially for someone who has never used them. So here is a

simple how to guide that will put a confident You back into the kitchen. There is a spice and herb perfect for every

cooking occasaion. Herbs and spices can add that extra flavour.

A helpful Guide for the unsure cook in the kitchen

NUTMEG works well with pumpkin and it’s fantastic for a warm nutty taste in soup. Also try adding it to your smoothies for an extra burst of flavour.

THYME is a roast meat must.. Make sure to put some in your roasting pan before sliding it in the oven, You can’t go wrong.

TARRAGON is perfect with chicken and works well with potatos, even try infusing some in olive oil. It creates a unique taste.

CUMIN is used for that fantastic curry taste. Great in stews, stir fry, curries and most important mexican food!

BAY LEAFS are great for homemade stock and slow cookers!

TURMERIC is great in soups and curries. but remember to not use to much, less is better. much like all spices start small, taste and add.

Great fresh tastePerfect Garnish

Don’t cook

Pasta, Stews, ChilliGreat Color

Soups

Poached FruitAromaticCurries

Fish, Pork, LambItalian DishesMarinades

Add to popcornStronger taste

Dry rubs

Pasta sauce mustFresh in salads

Italian

Good with soups SmoothiesPumpkin

Meat & veggiesRoasts meats

Soups

Infuse olive oilScrambled eggs

Chicken

Stews and stir fryLamb & pork

Mexican

Chicken stockPasta sauceSlow cooke

Little is moreBright color

Curries

PARSLEY PAPRIKA CINNAMON SAGE

GARLIC POWDER BASIL NUTMEG THYME

TARRAGON CUMIN BAY LEAF TURMERIC

PARSLEY is a great herb used fresh, it really is the only way I use it. It’s fantastic for salads and side dishes almost everything you can think of. It looks lovely and fresh on top of anything as a garnish.

PAPRIKA this spice is fantastic for a bit of color and to add warmth to that perfect Autumn dish.

CINNAMON is great for desserts especially when using apples. It is the ultimate dessert and Autumn spice.

SAGE works well fish, Pork and lamb either in marainades or rubs.

GARLIC POWDER is stronger than fresh garlic. it’s fantastic for dry rubs and soups. all so try adding it to homemade popcorn.

BASIL is personally one of my favourite herbs. Pasta sauce cant live without it, almost every italian dish contains basil. It’s perfect for cooking or even just fresh in salad.

Handy Herb Guide

Herbs And SpicesHerbs & spices can be daunting to work with, especially for someone who has never used them. So here is a

simple how to guide that will put a confident You back into the kitchen. There is a spice and herb perfect for every

cooking occasaion. Herbs and spices can add that extra flavour.

A helpful Guide for the unsure cook in the kitchen

NUTMEG works well with pumpkin and it’s fantastic for a warm nutty taste in soup. Also try adding it to your smoothies for an extra burst of flavour.

THYME is a roast meat must.. Make sure to put some in your roasting pan before sliding it in the oven, You can’t go wrong.

TARRAGON is perfect with chicken and works well with potatos, even try infusing some in olive oil. It creates a unique taste.

CUMIN is used for that fantastic curry taste. Great in stews, stir fry, curries and most important mexican food!

BAY LEAFS are great for homemade stock and slow cookers!

TURMERIC is great in soups and curries. but remember to not use to much, less is better. much like all spices start small, taste and add.

Great fresh tastePerfect Garnish

Don’t cook

Pasta, Stews, ChilliGreat Color

Soups

Poached FruitAromaticCurries

Fish, Pork, LambItalian DishesMarinades

Add to popcornStronger taste

Dry rubs

Pasta sauce mustFresh in salads

Italian

Good with soups SmoothiesPumpkin

Meat & veggiesRoasts meats

Soups

Infuse olive oilScrambled eggs

Chicken

Stews and stir fryLamb & pork

Mexican

Chicken stockPasta sauceSlow cooke

Little is moreBright color

Curries

PARSLEY PAPRIKA CINNAMON SAGE

GARLIC POWDER BASIL NUTMEG THYME

TARRAGON CUMIN BAY LEAF TURMERIC

7

“A wonderful way to spend a day with the family - food, wine and live entertainment... What more could you want?”

Food & Wine Festival

WAGGA WAGGA

Killeen Wines, Eunonyhareenyha Wines, Westend Estate Wines and Yarrow Park.

The live entertainment featured Off the Wall and Friends, Clare Brassil, Nathan Lamont, Anna and Damo, the Kapooka Concert Band, Sunset City, The Nortons and The Convicts. They all showcased some of Wagga’s finest talent both young and experienced and all contributed to making the day so much more entertaining and family friendly. There were so many compliments on the talents of these performers.

It was a relaxed day with Wagga’s locals and visitors enjoying a variety of beautiful food and wine while experiencing so many talented live performances and

Wagga Wagga’s Food and Wine Festival took place on a beautiful Saturday, the 31st of March 2012 at the Wagga Civic Theatre Garden around the shores of the picturesque Wollundry lagoon in the heart of Wagga’s CBD.

There were so many great producers at this year festival. The featured foods were provided by Country High Tea, Crowley’s Hot Sauce, Knights Meat, KyCa - Designer coolers, Party Cakes, Riverina Poffertjes, Three Chefs Bar, Cafe and Restaurant and Wagga Wagga High School.

A variety of tantalising wines selected from across the Riverina area included Book Book Estate Wines, Charles Sturt Winery, Cottontail Wines, Stanton and

Wagga’s thriving atmosphere. There was also a breath-taking exhibition of some of Wagga’s most talented local artists works on display inside the Civic Theatre.

Not only was this a great way to spend a beautiful Autumn Saturday, it was also used as a spectacular opportunity for Wagga to raise considerable funds to support the flood relief and its victims. Every dollar counted in contributing to the town’s efforts to restore Wagga to its former glory.

The 2012 Food and Wine Festival was even greater than the wonderful festival of 2011, and we aim to make the Wagga Wagga Food and Wine Festival of 2013 even more spectacular again.



WAGGA WAGGA

Killeen Wines, Eunonyhareenyha Wines, Westend Estate Wines and Yarrow Park.

The live entertainment featured Off the Wall and Friends, Clare Brassil, Nathan Lamont, Anna and Damo, the Kapooka Concert Band, Sunset City, The Nortons and The Convicts. They all showcased some of Wagga’s finest talent both young and experienced and all contributed to making the day so much more entertaining and family friendly. There were so many compliments on the talents of these performers.

It was a relaxed day with Wagga’s locals and visitors enjoying a variety of beautiful food and wine while experiencing so many talented live performances and

Wagga Wagga’s Food and Wine Festival took place on a beautiful Saturday, the 31st of March 2012 at the Wagga Civic Theatre Garden around the shores of the picturesque Wollundry lagoon in the heart of Wagga’s CBD.

There were so many great producers at this year festival. The featured foods were provided by Country High Tea, Crowley’s Hot Sauce, Knights Meat, KyCa - Designer coolers, Party Cakes, Riverina Poffertjes, Three Chefs Bar, Cafe and Restaurant and Wagga Wagga High School.

A variety of tantalising wines selected from across the Riverina area included Book Book Estate Wines, Charles Sturt Winery, Cottontail Wines, Stanton and

Wagga’s thriving atmosphere. There was also a breath-taking exhibition of some of Wagga’s most talented local artists works on display inside the Civic Theatre.

Not only was this a great way to spend a beautiful Autumn Saturday, it was also used as a spectacular opportunity for Wagga to raise considerable funds to support the flood relief and its victims. Every dollar counted in contributing to the town’s efforts to restore Wagga to its former glory.

The 2012 Food and Wine Festival was even greater than the wonderful festival of 2011, and we aim to make the Wagga Wagga Food and Wine Festival of 2013 even more spectacular again.

13

The Magpies NestThe Mind of a chef who’s passion is cooking and wine

The Magpies NestThe Mind of a chef who’s passion is cooking and wine

TheMagpiesNestRestaurant

Vintage is over for the year, with both merlot and cabernet sauvignon safe or almost safe in tanks quietly doing their things, and us trying new names because we have never produced either before, and need to match the graphics and wistful names of the Hungry Spider Chardonnay and the Blue Murdah Shiraz, Apologies to the memory of Joan Miro again.

It is coming into my favourite time of the year, autumn, the temperature is starting to drop and the leaves are just starting to turn on their colours. autumn and winter are the cooks time, when cuddling up to a warm stove is a pleasure, rather than a measurement of which the seven realms of hell we exist in today, depending on the temperature and mood of the denizens.

I ordered a lamb shoulder today, to have a bit of a play with it, this week I’m casting about for some dishes for the new menu. Believe it or not we have been open for almost 14 years yes fourteen years, The magpies nest restaurant has been run by Chris and Wendy Whyte, or more properly Wendy and Chris Whyte and now our daughter Hayley ‘after the comet’.

Its nearly time to pick the olives, what there is of them, this is there off year and the olive lace bug a lively little native that really doesn’t give up easily its sucking the life out of them but they will survive, we must be patient, rural pursuits and all of that.. On the upside, the frogs are back and this is good I saved a life yesterday, by tipping over a bucket of water, with a great big orange and black one in it, wonder if it has even been described there aren’t many frog obsessed people out on the rim.

Wendy, Pixie and I will be back in the kitchen tomorrow we have a nice little wedding this weekend so we have petit fours and hors d’oeuvres and all sorts of things to make, at the end of the day that’s what we do, we make things for people to eat. All this stuff is just stuff you go through to make things to eat I wonder if anyone even notices.

“the Temperature is starting to drop and the leaves are just starting to turn on their colours”

Article By Chris Whyte

16

TheMagpiesNestRestaurant

Vintage is over for the year, with both merlot and cabernet sauvignon safe or almost safe in tanks quietly doing their things, and us trying new names because we have never produced either before, and need to match the graphics and wistful names of the Hungry Spider Chardonnay and the Blue Murdah Shiraz, Apologies to the memory of Joan Miro again.

It is coming into my favourite time of the year, autumn, the temperature is starting to drop and the leaves are just starting to turn on their colours. autumn and winter are the cooks time, when cuddling up to a warm stove is a pleasure, rather than a measurement of which the seven realms of hell we exist in today, depending on the temperature and mood of the denizens.

I ordered a lamb shoulder today, to have a bit of a play with it, this week I’m casting about for some dishes for the new menu. Believe it or not we have been open for almost 14 years yes fourteen years, The magpies nest restaurant has been run by Chris and Wendy Whyte, or more properly Wendy and Chris Whyte and now our daughter Hayley ‘after the comet’.

Its nearly time to pick the olives, what there is of them, this is there off year and the olive lace bug a lively little native that really doesn’t give up easily its sucking the life out of them but they will survive, we must be patient, rural pursuits and all of that.. On the upside, the frogs are back and this is good I saved a life yesterday, by tipping over a bucket of water, with a great big orange and black one in it, wonder if it has even been described there aren’t many frog obsessed people out on the rim.

Wendy, Pixie and I will be back in the kitchen tomorrow we have a nice little wedding this weekend so we have petit fours and hors d’oeuvres and all sorts of things to make, at the end of the day that’s what we do, we make things for people to eat. All this stuff is just stuff you go through to make things to eat I wonder if anyone even notices.

“the Temperature is starting to drop and the leaves are just starting to turn on their colours”

Article By Chris Whyte

18

Ingredients

• 4GrannySmithApples

• 2tablespoonswholegrainmustard

• 2garliccloves,crushed

• 2tablespoonsbrownsugar

• 1tablespoonrosemaryleaves,chopped

• 8thickporksausages

• 4rashersbacon,rindremovedhalvedlengthways

• Preheatovento200°C.

Method

• Preheat oven to 200°C.

• Combine mustard, garlic, sugar and rosemary in a shallow ceramic dish.

• Add sausages and turn to coat.

• Wrap 1 piece of bacon around each sausage. Secure with a toothpick.

• Peel, cored and cut apples into quarters. Then half these quarters again.

• Place apples in a lightly-greased baking dish. Bake, uncovered, for 5 minutes.

• Arrange sausages over apples and bake for 25 to 30 minutes or until sausages are cooked through and apples are tender (but still holding their shape).

• Remove toothpicks from sausages and serve.

Pork Sausages with Apples

Serves-4/Prep-40mins

20

Ingredients









Method











21

Caramelised Apple

& Camembert Bagels

Pork & Apple Rolls

Method

• Peel, core and slice apples into rings.

• Melt butter in a large frying pan over medium heat, cook apples, turning until lightly golden.

• Reduce heat to low. Return all apples to frying pan. Sprinkle with sugar. Cook, turning often, until sugar has dissolved.

• Meanwhile, heat a frying pan over medium heat. Cook sausages until cooked through.

• Allow to cool slightly. Halve both sausages and rolls lengthways.

• Preheat grill on medium heat. Place rolls onto grill tray and toast.

• Top roll bases with cabbage, apples, sausages and mustard. Cover with roll tops. Serve.

Method

• Melt butter in a medium frying pan over medium-high heat. Add apples. Cook, stirring, for about 5 minutes or until lightly browned. Stir in craisins. Remove from heat.

• Meanwhile, preheat grill on high. Grill cut side of bagels for 2 minutes or until browned. Top with cheese. Grill for a further 2 to 3 minutes or until cheese is melted.

• Top bagels with apple mixture. Serve with rocket leaves.

Ingredients


• 60gbutter

• 1/4cupbrownsugar


• 4breadrolls

• 450gredcabbage,shreddedandblanched

• Wholegrainmustardtoserve

Ingredients

• 3mediumGrannySmithApples,thinlysliced

• 30gbutter

• 1/4cupcraisins

• 4poppy-seedbagels,split

• 100gcamembertcheese,thinlysliced

• Rocketleavestoserve

Serves - 4 / Prep - 30 mins


Caramelised Apple

& Camembert Bagels

Pork & Apple Rolls

Method

• Peel, core and slice apples into rings.

• Melt butter in a large frying pan over medium heat, cook apples, turning until lightly golden.

• Reduce heat to low. Return all apples to frying pan. Sprinkle with sugar. Cook, turning often, until sugar has dissolved.

• Meanwhile, heat a frying pan over medium heat. Cook sausages until cooked through.

• Allow to cool slightly. Halve both sausages and rolls lengthways.

• Preheat grill on medium heat. Place rolls onto grill tray and toast.

• Top roll bases with cabbage, apples, sausages and mustard. Cover with roll tops. Serve.

Method

• Melt butter in a medium frying pan over medium-high heat. Add apples. Cook, stirring, for about 5 minutes or until lightly browned. Stir in craisins. Remove from heat.

• Meanwhile, preheat grill on high. Grill cut side of bagels for 2 minutes or until browned. Top with cheese. Grill for a further 2 to 3 minutes or until cheese is melted.

• Top bagels with apple mixture. Serve with rocket leaves.

Ingredients


• 60gbutter

• 1/4cupbrownsugar


• 4breadrolls

• 450gredcabbage,shreddedandblanched

• Wholegrainmustardtoserve

Ingredients

• 3mediumGrannySmithApples,thinlysliced

• 30gbutter

• 1/4cupcraisins

• 4poppy-seedbagels,split

• 100gcamembertcheese,thinlysliced

• Rocketleavestoserve



23

24

Serves 4-6, /Prep - 30mins

Ingredients

• 1/2cupbutter

• 1onionfinelychopped

• 500gcookedpumpkin

• 21/2cupschickenstock

• 1cupwhippingcream

• 1/4teaspoongroundginger

• 1/8teaspoongroundnutmeg

• 2tablespoonscremefraicheorsourcream

• 50gfreshchoppedchives

Preparation

Have you ever wondered how food becomes fashionable? Does it all boil down to media hype or what produce is available in that season. Why does pumpkin soup with a dollop of sour creme with a sprinkle of chive, taste so good in the colder months why are those warm almond & pumpkin muffins so scrumptious in autumn.

"Thereareover100varietiesofpumpkinsareveryhighinbeta-carotenethatformsantioxidant,andprovidesyouwithagoodsourceofvitaminA"

Recipes have been passed down through our ancestors they have lived through generations like famous pieces of art. Recipes are inexpensive and have the ability to seduce your palate with their sensational flavours and smells.

There are over 100 varieties of pumpkins, that are very high in beta-carotene which forms a antioxidant, and provides you with a good source of vitamin A.Research studies show eating a rich diet in beta- carotene may reduce the risk of heart disease.

Spicy pumpkin soup

“PumpkinSimmeringinautumnspicesisthebestwaytowarmuponthosecolddays”

• Melt butter in a large saucepan over medium heat.

• Add onion and sauté until tender but not brown.

• Stir in pumpkin and next 4 ingredients.

• Cover and simmer for 30 minutes.

• Pour soup into a bowl and top with a dollop of

creme fraiche and a sprinkle of chopped chives. S•

Serves 4-6, /Prep - 30mins

Ingredients

• 1/2cupbutter

• 1onionfinelychopped

• 500gcookedpumpkin

• 21/2cupschickenstock

• 1cupwhippingcream

• 1/4teaspoongroundginger

• 1/8teaspoongroundnutmeg

• 2tablespoonscremefraicheorsourcream

• 50gfreshchoppedchives

Preparation

Have you ever wondered how food becomes fashionable? Does it all boil down to media hype or what produce is available in that season. Why does pumpkin soup with a dollop of sour creme with a sprinkle of chive, taste so good in the colder months why are those warm almond & pumpkin muffins so scrumptious in autumn.

"Thereareover100varietiesofpumpkinsareveryhighinbeta-carotenethatformsantioxidant,andprovidesyouwithagoodsourceofvitaminA"

Recipes have been passed down through our ancestors they have lived through generations like famous pieces of art. Recipes are inexpensive and have the ability to seduce your palate with their sensational flavours and smells.

There are over 100 varieties of pumpkins, that are very high in beta-carotene which forms a antioxidant, and provides you with a good source of vitamin A.Research studies show eating a rich diet in beta- carotene may reduce the risk of heart disease.

Spicy pumpkin soup

“PumpkinSimmeringinautumnspicesisthebestwaytowarmuponthosecolddays”

• Melt butter in a large saucepan over medium heat.

• Add onion and sauté until tender but not brown.

• Stir in pumpkin and next 4 ingredients.

• Cover and simmer for 30 minutes.

• Pour soup into a bowl and top with a dollop of

creme fraiche and a sprinkle of chopped chives. S•

29

Thirsty Crow, Wagga Wagga’s first microbrewery was officially opened on Friday February 11 at 31 Kincaid Street and is a premier and unique venue for Wagga Wagga. Through tours and product samples Thirsty Crow offers a unique experience for those who understand a quality product or are willing to learn about quality beer.

The working showcase at Thirsty Crow is the 500 litre brewery which stands proudly in full view for all visitors to watch the brewing action. They produce six beers year round and several seasonal brews for its adjoining 140 seat bar. For those who cannot convert to quality craft beer there is a well developed wine list available as well as locally roasted coffee and a great selection of tea.

The Thirsty Crow Kitchen specialises in craft pizza’s, which are a little bit quirky and pair up well with several of the brews. The antipasto platters and cheese boards are also a great choice.Thirsty Crow owner Craig Wealands believes that they appeal to a massive range of demographics.

“As a small bar we have to offer alternatives to beer, so we have tried hard to make the food, coffee and wine of a great standard; In saying that we are a brewery and that is our x factor” commented Mr Wealands.“I think our average customer is the person that “gets it” - they either know what quality product is or are willing to learn” he added.

Visitors to Thirsty Crow can learn more about the beers and the production process on one of the guided Brewery Tours which are held three times a week – Friday at 6pm, Saturday & Sunday at 2pm.On tour visitors are walked through the brewing process and learn about the ingredients whilst sampling the end product. Tours are $13/person, which includes a sample tray and is hosted by one of Thirsty Crow’s experienced brewers.

For the ultimate beer and food experience visitors should keep an eye on the upcoming dates for the Thirsty Crow Beer and Food Pairing 101 evenings. The first event is planned for April 20 with details available at the website www.thirstycrow.com.au and bookings essential at the bar.

“The working showcase at Thirsty Crow is the 500 litre brewery which stands proudly in full view for all visitors to watch the brewing action”

Thirsty Crow, Wagga Wagga’s first microbrewery was officially opened on Friday February 11 at 31 Kincaid Street and is a premier and unique venue for Wagga Wagga. Through tours and product samples Thirsty Crow offers a unique experience for those who understand a quality product or are willing to learn about quality beer.

The working showcase at Thirsty Crow is the 500 litre brewery which stands proudly in full view for all visitors to watch the brewing action. They produce six beers year round and several seasonal brews for its adjoining 140 seat bar. For those who cannot convert to quality craft beer there is a well developed wine list available as well as locally roasted coffee and a great selection of tea.

The Thirsty Crow Kitchen specialises in craft pizza’s, which are a little bit quirky and pair up well with several of the brews. The antipasto platters and cheese boards are also a great choice.Thirsty Crow owner Craig Wealands believes that they appeal to a massive range of demographics.

“As a small bar we have to offer alternatives to beer, so we have tried hard to make the food, coffee and wine of a great standard; In saying that we are a brewery and that is our x factor” commented Mr Wealands.“I think our average customer is the person that “gets it” - they either know what quality product is or are willing to learn” he added.

Visitors to Thirsty Crow can learn more about the beers and the production process on one of the guided Brewery Tours which are held three times a week – Friday at 6pm, Saturday & Sunday at 2pm.On tour visitors are walked through the brewing process and learn about the ingredients whilst sampling the end product. Tours are $13/person, which includes a sample tray and is hosted by one of Thirsty Crow’s experienced brewers.

For the ultimate beer and food experience visitors should keep an eye on the upcoming dates for the Thirsty Crow Beer and Food Pairing 101 evenings. The first event is planned for April 20 with details available at the website www.thirstycrow.com.au and bookings essential at the bar.

“The working showcase at Thirsty Crow is the 500 litre brewery which stands proudly in full view for all visitors to watch the brewing action”

31

FOODCHAIN

32

Food Chain is an area of our magazine that starts with an article we know our readers will love,

From there the following article will take a certain aspect it can be a colour, object or word. See if you

can connect the dots through 6 food chain articles

TAKE A LITTLE & CHANGE IT

So quick, So easy and so delecious Serves – 4 / Prep – 15 mins

Easy Fried Rice

• 4cupsofbrownrice• 1cupoffreshorfrozenprawns• 200gchoppedbacon• 1cupofpeas• 2carrotsgrated• 3eggslightlywhisked• Tbsgarlic• Tbsoliveoil• Freshspringonions• 1-2tbsofsoysauce• Freshspringonions

Ingredients Method• Addthecookedricetothewokandcook,tossingoften,for2minutesoruntilwellcombinedandheatedthrough.

• Addsoysaucetothewok.dependingonthepersonyoucanaddmoresoyReduceheattomediumandcook,for1minuteoruntilwellcombined.Dividethericeamongstservingbowls,sprinklewiththegreenshallotsandserveimmediately.

• Beforecookinginamediumsizepotcook4cupsofbrownrice.whencookedstrainandleavetositinfridge

• Heattheoilinalargewokoverhighheat.Addbaconandstir-fryfor5minutes.thenaddtheprawns,peas,carrotsandstir-fryfor1minute.

• Reduceheattomedium-highandpoureggsintothewok.Useawoodenspoontobreakuptheeggsuntiljustset.

So quick, So easy and so delecious Serves – 4 / Prep – 15 mins

Easy Fried Rice

• 4cupsofbrownrice• 1cupoffreshorfrozenprawns• 200gchoppedbacon• 1cupofpeas• 2carrotsgrated• 3eggslightlywhisked• Tbsgarlic• Tbsoliveoil• Freshspringonions• 1-2tbsofsoysauce• Freshspringonions

Ingredients Method• Addthecookedricetothewokandcook,tossingoften,for2minutesoruntilwellcombinedandheatedthrough.

• Addsoysaucetothewok.dependingonthepersonyoucanaddmoresoyReduceheattomediumandcook,for1minuteoruntilwellcombined.Dividethericeamongstservingbowls,sprinklewiththegreenshallotsandserveimmediately.

• Beforecookinginamediumsizepotcook4cupsofbrownrice.whencookedstrainandleavetositinfridge

• Heattheoilinalargewokoverhighheat.Addbaconandstir-fryfor5minutes.thenaddtheprawns,peas,carrotsandstir-fryfor1minute.

• Reduceheattomedium-highandpoureggsintothewok.Useawoodenspoontobreakuptheeggsuntiljustset.

35

CakeIngredients

• 1cupself-raisingflour

• 1teaspoonbicarb

• 1teaspoongroundcinnamon

• 1cupbrownsugar,firmlypacked

• 1½cupsgratedcarrot

• ½Cupsultanas

• ½Cupchoppedglacéginger

• ½Cupchoppedwalnuts

• 2eggslightlybeaten

• 2/3cupsunfloweroil

Method

• Preheat oven to 160’C (325’F).

• Grease 15cm x 25cm (6 x 10 in) loaf tin.

• Line the tin with baking paper and grease the paper.

• Sift flour, bicarbonate and cinnamon into the medium bowl of an electric mixer.

• Stir in sugar, carrot, sultanas, ginger and walnuts.

• Combine eggs and oil and add to flour mixture.

• Beat on medium speed for 5 minutes.

• Pour mixture into prepared loaf tin and bake for about 55 minutes.

• Turn on wire rack to cool.

CreamCheeseIcingIngredients

• 115g(4oz)creamcheese

• 28g(1oz)butter

• 225(8oz)icingsugar

• 1teaspoonvanilla

• Walnutstodecorate

Method

• In a small bowl beat together all the ingredients.

• When the cake is cold, spread with icing.

• Decorate with walnut pieces if desired.

Note:This cake can be frozen for up to 2 months. This recipe is unsuitable to microwave.

A Delicious Autumn Afternoon Treat


CakeIngredients


• 1teaspoonbicarb




• ½Cupsultanas





Method












• 28g(1oz)butter




Method







37

38

picky eater? This week tell your kids that are on the menu!Red foods

You could almost say that kids have a colour preference when it comes to foods, this week it’s RED! Red fruits and veggies are some of the healthiest foods on the planet and the ones that kids love best!

We all know that our kids can be extremely picky when it comes to the foods they want to eat and it can be hard to make sure that your kids get the nutrients they need to grow. Research has shown that red foods are some of the healthiest foods your kids can eat, and a lot of the time, they really enjoy them!

Listed are eight red fruits and veggies that your kids are likely to really enjoy, and they are the ones that contain a lot of the nutrients and health-building content to help your kid grow into a healthy teenager. All of these fruits and veggies are available

in supermarkets all year round - but a lot of them come into season in May, so hurry into your nearest supermarket and get your little picky eaters ready for some of the most delicious fruits and veggies they’ve had all year. Next week there may be a different colour preference, but once they’ve tried these red foods, there’s usually no turning back.

TomatoesGood News! Tomato sauce counts towards your kids reaping all the health-building benefits of tomatoes. But choose organic varieties in the produce and sauce sections.

StrawberriesServe these berries to your shortcake! Strawberries protect you heart, guard against arthritis and prevent eye disease. Bring on the whipped cream!

Apples‘An apple a day...’ is a cliché that is totally true! Apples are better for your heart than almost any other food choice. Apple juice is loaded with vitamins too, especially the ‘cloudy’ health foods brands that contain apple pulp.

Red PeppersThey’re stuffed with vitamins A and C. They also taste delicious when they’re stuffed with ground meat or rice. Red peppers are one of the few foods that contain a lycopene, one of the top cancer-preventing ingredients known to researchers.

WatermelonWho needs an ice block when there’s a watermelon in the fridge? Sweet and refreshing, watermelon is loaded with B vitamins that kids need for energy.

Red grapesThis one’s a no brainer, as most kids adore grapes! Though we know to cut them in half for our little ones, the other grape rule for parents is to always choose the red grapes over the green: the red-pigmented skin has got all the good stuff.

BeetsShow your kids how the juice of beets will stain their teeth darker than dracula’s! See if that dinner table fun doesn’t get them to eat these fibre-rich heart-healthy vegetables.

CherriesThe sundae-toppers are also the perfect homework snack - they’re one of the best brain foods around! Cherries contain melatorin, which is great for improved memory and sleep, both of which your picky eaters need to be their best at school.

Is your kid a

picky eater? This week tell your kids that are on the menu!Red foods

You could almost say that kids have a colour preference when it comes to foods, this week it’s RED! Red fruits and veggies are some of the healthiest foods on the planet and the ones that kids love best!

We all know that our kids can be extremely picky when it comes to the foods they want to eat and it can be hard to make sure that your kids get the nutrients they need to grow. Research has shown that red foods are some of the healthiest foods your kids can eat, and a lot of the time, they really enjoy them!

Listed are eight red fruits and veggies that your kids are likely to really enjoy, and they are the ones that contain a lot of the nutrients and health-building content to help your kid grow into a healthy teenager. All of these fruits and veggies are available

in supermarkets all year round - but a lot of them come into season in May, so hurry into your nearest supermarket and get your little picky eaters ready for some of the most delicious fruits and veggies they’ve had all year. Next week there may be a different colour preference, but once they’ve tried these red foods, there’s usually no turning back.

TomatoesGood News! Tomato sauce counts towards your kids reaping all the health-building benefits of tomatoes. But choose organic varieties in the produce and sauce sections.

StrawberriesServe these berries to your shortcake! Strawberries protect you heart, guard against arthritis and prevent eye disease. Bring on the whipped cream!

Apples‘An apple a day...’ is a cliché that is totally true! Apples are better for your heart than almost any other food choice. Apple juice is loaded with vitamins too, especially the ‘cloudy’ health foods brands that contain apple pulp.

Red PeppersThey’re stuffed with vitamins A and C. They also taste delicious when they’re stuffed with ground meat or rice. Red peppers are one of the few foods that contain a lycopene, one of the top cancer-preventing ingredients known to researchers.

WatermelonWho needs an ice block when there’s a watermelon in the fridge? Sweet and refreshing, watermelon is loaded with B vitamins that kids need for energy.

Red grapesThis one’s a no brainer, as most kids adore grapes! Though we know to cut them in half for our little ones, the other grape rule for parents is to always choose the red grapes over the green: the red-pigmented skin has got all the good stuff.

BeetsShow your kids how the juice of beets will stain their teeth darker than dracula’s! See if that dinner table fun doesn’t get them to eat these fibre-rich heart-healthy vegetables.

CherriesThe sundae-toppers are also the perfect homework snack - they’re one of the best brain foods around! Cherries contain melatorin, which is great for improved memory and sleep, both of which your picky eaters need to be their best at school.

Is your kid a

43

Prep - 30 mins

Ingredients

• 2 cups non-fat Greek yogurt • 1/3 cup water

• 1 tablespoon fresh lemon juice

• 3 tablespoons crumbled blue cheese

• ¼ teaspoon finely minced garlic

• 1 teaspoon cracked black pepper

• 3 tablespoons finely chopped fresh chives

• 2 tablespoons finely chopped parsley

• 1 tablespoon fresh thyme

• Pinch salt to taste

The first three ingredients are the base. Try adding other ingredients to create your own dressing or dip. Why not try adding tapenade and garlic, pesto and pine nuts, and cilantro and chipotle peppers. The sky is the limit.

Method

• Stir the ingredients together, cover and refrigerate for at least an hour to allow the flavours to meld. • If desired, season with additional salt, pepper, and lemon juice before serving. S

Phot

ogra

phy

Erin

Dow

Prep - 30 mins

Ingredients











Method


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phy

Erin

Dow

45

Prep - 30 mins

Ingredients











Method


Phot

ogra

phy

Erin

Dow

CakeIngredients


• 1teaspoonbicarb




• ½Cupsultanas





Method












• 28g(1oz)butter




Method







46

Ingredients









Method













Documents

Seasoned/Autumn issue