Summer sips: Sweet Iced Tea

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Being in a heatwave and south of the equator, I think Sydney qualifies as southern. And there’s nothing more ‘Southern’ and simple to make than sweet iced tea! And it’s so refreshing on a hot day.

You’ll be my sugar baby, I’ll be your sweet iced tea
You’ll be my honeysuckle . I’ll be your honey bee
-Blake Shelton’s “Honey Bee”

This recipe makes a medium-sweet tea. Everyone has a personal preference for how sweet is sweet enough. Add more sugar or honey, to taste.

You can make this tea in a saucepan at home, but if you’re in an office without a kitchen stove, use a teapot and let the teabags drawn for a full 5 minutes.

Sweet Iced Tea

Makes 7 teacups of iced tea

You’ll need:

3-cup capacity glass serving jug – glass if possible
3 cups of filtered water
2 teabags, regular black tea
¾ cup caster sugar or ½ cup of honey
7 cups of chilled water
Ice cubes, several trays
Lemon wedges
Orange wedges (optional)
Fresh mint leaves (optional)

Cool the jug in the refrigerator for 30 minutes, until needed.

Then, in a medium size saucepan bring the 3 cups of water to the boil. Add the teabags and keep on the boil for 1 minute.

Remove and discard tea bags. Add the sugar (or honey), stirring constantly until dissolved, then let the mixture cool down to room temperature.

Don’t place the tea mixture in the refrigerator as it will go cloud. Leave on your stove top to cool.

When cooled, pour half the sweet tea mixture into a 3-cup glass jug.

Top up with 1 ½ cups of cold water and stir well.

Add the lemon and orange wedges and mint.

Pour into individual glasses or teacups half filled with ice.
Slip a lemon wedge onto the side of the glass, and serve immediately.

(recipe from SOULICIOUS Soul Food cookbook, Awia Markey)
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Awia’s Kitchen: My TOP 5 Cookbooks for 2016

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How to cull down to just five, all of the cookbooks published in one year?

It’s an impossible task, so I’ll start by saying that I’ve chosen the titles on this list based on a combination of personal opinion, and the following ‘ratings method’.

Each cookbook must ….
– make me excited to get into the kitchen, like right now!
– the recipe photos must inspire, and make you dribble with desire
– include recipes that excite you, not frighten you – well, not too much
– teach new skills or at least try to
– not just be on everyone else’s bestseller or Most Popular list
– promise and deliver on flavour … and, just be downright sexy!

(in no particular order)

1. NEIGHBOURHOOD – Hetty McKinnon
(Pan MacMillan, Australia)

2. GROWN & GATHERED – Matt & Lentil
(Pan Macmillan, Australia)

3. METAMORPHOSIS OF TASTE: Atelier Crenn
(Houghton, Miffin, Harcourt)

4. ORGANUM: The Food of Peter Gilmore
(Murdoch Books, Australia)

5. THE SKILLS – Monica Galetti
(Quadrille/Hardie Grant Publishing)

 

 

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NEIGHBOURHOOD
Hetty McKinnon
ISBN: 9781743538982

What’s not to love about this foodie fairy tale? Hetty, chef at Arthur Street Kitchen in Sydney’s Surry Hills, relocates to Brooklyn, NYC, and through her cookbook, shares with us her new community of foodie friends and recipes.

NEIGHBOURHOOD follows her previous book named, COMMUNITY, and includes a selection of plant-based recipes for salads and sweets which are modern, and delicious.

McKinnon also includes some of her Brooklyn-based friends in a section at the back of the book which shows ‘what food my friends would bring on a plate’ and includes their recipes.

And Hetty’s friends are good cooks – who wouldn’t like to eat a slice of Rhubarb Custard Tart with a macadamia shell with raspberry ice crumbled over the top? Not you? That’s OK, I’ll eat your slice.

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GROWN & GATHERED
Matt & Lentil
ISBN: 9781743547410

‘Recipes and practical guides to grown, cook, preserve, trade, and live well.’

GROWN & GATHERED includes wholefood recipes from Matt and Lentil Pubrick’s seasonal, and regional diet.

It’s impossible not to fall in love with a book like this – or its authors Matt and Lentil. They’ve named the chapter titles in their book to convey their holistic food message: Observe. Grow. Gather. Nurture. Trade. Seek. Eat.

It’s a lovely book, and while it doesn’t aim or claim to be vegetarian, it’s chock full of plant-based recipes, as well as those using protein.

In their own words Grown & Gathered includes recipes for, “Cultured butter, feta and sourdough starter, our much asked-for long ferment gluten-free sourdough bread, sourdough pastas, sourdough crumpets, traditional fermented dill pickles, kimchi, sauerkraut, and natural wine. Or try our pear and eggplant kasundi, green tomato ketchup, or home-cured and smoked bacon, and home-cured tuna.”

There’s plenty here to nurture your spirit and your palate.

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METAMORPHOSIS OF TASTE
Dominique Crenn
ISBN: 9780544444676

This is Dominique Crenn’s debut cookbook. Crenn was the first female American chef to win 2 Michelin stars for her restaurant Atelier Crenn in San Francisco.

The bird’s nest shown on the front cover is symbolic of the restaurant logo and what she calls “the conjunction of art and nature.”

In Crenn’s culinary world, it seems art, fantasy and food collide.
Her creativity is to be applauded, awarded, and rewarded.

Her recipe for ‘Walk in the Forest’ – made of burnt pine meringue, and crunchy hazelnut – looks truly Dali-esque.

While appearing minimalist her cooking is about crafting food into a work of art, but without pretention.

Crenn doesn’t expect home cooks to religiously follow her recipes – one is seven pages long. Instead, she hopes to inspire cooks to worship food and act accordingly in their own kitchen.

This is Crenn’s interpretation of fish and chips…

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With corkage at USD$50 per 750 ml at restaurant Atelier Crenn, buying the cookbook could be an economically sound investment to browse as you uncork your favourite bottle.

4

ORGANUM: The Food of Peter Gilmore
ISBN: 9781743368633

Australian Peter Gilmore is the Executive Chef of Quay restaurant which overlooks Sydney Harbour, and is a short stroll from Sydney Opera House.

Quay has been included in The World’s 50 Best Restaurants, and cookbook ORGANUM delights in food as opera – exhibiting texture, beauty, drama, colour, and style.

Gilmore aims to create “original cuisine where texture, purity of flavour and balance is paramount” and the recipes in ORGANUM are simply stunning.

Just take a look at the creativity of execution of his recipe for Walnut Floss, Bitter Chocolate Black Pudding, Fungi below, right. Or the part art, part engineering, precision of South Australian Octopus & Agretti, below left.

A seat at Quay overlooking Sydney Harbour Opera House on New Year’s Eve will cost you AUD$1500 per person, and while it may be a little out of my reach, diners will receive a degustation menu and absolutely the best fireworks in the world.

5

THE SKILLS
Monica Galetti
ISBN: 9781849497640

Whether you’re an amateur chef, or a professional looking to refresh basic cooking skills, it’s nice to have a cache of smart, easy to follow instructions for essential kitchen fundamentals.

THE SKILLS includes how to: joint a chicken, prepare a rack of lamb, fillet fish, or make basics like sauces, mayonnaise, pasta, meringues, caramel, and soufflé, breads, and pastries.

Then it’s on to the next level, with recipes that include her popular Braised artichoke with bacon and gin; Tartare of salmon; Roast lamb with peppers and olives; and Salt caramel chocolate ganache and Apricot sabayon.

Monica Galetti was born in Samoa and raised in New Zealand and is now one of the best-known female chefs in the UK through various food-related television roles, including appearing as a judge on MasterChef (UK).

Galetti launched, and was Head Chef at restaurant Le Gavroche des Tropiques in Mauritius.

In 2017 Monica and her husband David will open a new restaurant, called Mere, in London.

Also a special mention for these two titles:
PETAL, LEAF, SEED: Cooking with the treasures of the garden by Lia Leendertz
and
THE HEALTHY HEDONIST: 40 Naughty but Nourishing Cocktails by Nicole Herft

Pimp My Plate #32 – Will & Steve’s pop-up restaurant, Rozelle, NSW

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Salmon Tartare with peas, apple & fennel remoulade

Can Will & Steve’s pop-up restaurant PIMP MY PLATE?

 

‘The gourmet pommies pop up at TRAMSHEDS’

Anyone who watched Australia’s TV cooking show My Kitchen Rules last year will remember the charming and affable Will & Steve, or as they call themselves, ‘the gourmet pommies’.

Hailing from Britain, Will Stewart and Steve Flood were the winners of the 2015 series of My Kitchen Rules, and first met when they moved to Australia with the same investment bank.

When circumstances changed in their financial careers, the pair decided to fully embrace their foodie side, the catalyst being when Steve applied for them both to appear on the show. It was a good move.

Since their TV win, Will and Steve have continued their career in food, lifestyle and media. And for the last 12 months the pair has been busy producing their first cookbook, appropriately named Will and Steve, Home Cook, Aspiring Chef.

Tonight’s event is one of four pop-up dinners hosted by them, to meet some of their fans who share their love of good food, and to promote their new cookbook by serving us a 3-course meal from it.

The venue is Sydney’s new dining hub TRAMSHEDS at Harold Park. The atmosphere here is a bit like dining in a restaurant inside a restaurant. The freestanding kitchen space and tables are positioned in the busy Artisan Lane area.

It’s Saturday night and all around us, the whole of TRAMSHEDS is buzzing, while we sip champagne at our tables, in anticipation. Diners from other bars and restaurants walk by, glancing across at our tables twinkling with glassware and tea lights.

Will and Steve are happy to pose for selfies and answer all our questions, before, during, and after plating and serving. Both are energetic personalities – Will loves to engage and share a laugh, and Steve is passionate about food. And both are generous with their time throughout the night.

With a glass of champagne in hand we watch the boys’ hard work that usually happens behind-the-scenes in a kitchen. Their rhythmic precision is enjoyable to watch, and despite them having only one person to help them prep and plate, Will and Steve manage to make the work appear effortless.

Then our entrées arrive, a pretty pink and green plate of Salmon Tartare with peas and pea foam, and apple and fennel remoulade. It’s a light and refreshing start, served with slivers of crunchy black sesame seed lavoche on the side.

The main is a juicy and beautifully crispy piece of Pork Belly served with Colcannon, heirloom carrots, and apple cider juice. The only improvement on this dish would be a sharper knife to glide through that crackling and maintain the architecture of the pork. But sharp knives are a rarity in restaurants these days.

Dessert is a Chocolate, Beetroot and Milk Crunch with dramatic plating with a dark red sauce embellishment that is part strobe effect and part ‘how to get away with murder’.

As we finish each course, we flick to the corresponding recipe page in cookbook. It’s beautifully produced and also features fresh reinventions of classics, including The Perfect Steak with truffle butter and parsnip chips; Lobster Rolls with mango salsa; White Pudding with apple chutney; Sarnies (British slang for sandwiches); and a Maple Pumpkin Tart with sweet dukkha and yoghurt – a must-cook alternative to serving pumpkin pie for Thanksgiving.

Will and Steve are now touring around Australia to promote cookbook and share their passion for fresh flavours that showcase Australian produce. Will and Steve’s website also features their recipes so take a look and be inspired.

 

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RATED: Pimped!  FOOD: 4.5/5   Fresh flavours
VALUE: 4/5   VENUE ATMOS: Industrial modern   VIBE:  Friendly and generous

http://www.willandsteve.com.au

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