Wednesday, September 30, 2015

Zesty Citrus Loaf

1 October

I feel we've got the balance right this week; below you'll find two gorgeous baking recipes sitting side-by-side with two deliciously wholesome dishes. Then again, maybe I'm not the best one to ask about balance – I did have cake for breakfast this morning. Who could resist a treat from Bluebells Cakery, after all – their new café is filled with more than a few temptations. You can read about it here, if you dare!
Online Editor,

Zesty Citrus Loaf

Claire Aldous had an abundance of lemons in her kitchen to use – the result being this gorgeous moist loaf. It's perfect served with a bowl of thick plain yoghurt marbled with lemon curd.

Cauliflower Fried 'Rice' with Crispy Fried Eggs

A takeaway dinner favourite is made a little bit lighter and more wholesome with the substitution of cauliflower ‘rice' instead of white rice. This dish is incredibly speedy to make so is perfect as a midweek meal.

Salted Peanut Caramel Chocolate Popcorn Tart

It is unbelievably rich (shocked?) but not actually as sweet as you might imagine thanks to the use of 70% dark chocolate and a bit of sea salt to balance it out. I am leaving the peanut butter type option up to you – I used really good quality crunchy, but if you prefer smooth, go with that. Don't freak out that the recipe looks long – I promise it's very straight forward!

Wholewheat Fettuccine with Kale, Caramelised Onions and Goat's Cheese

Amy Chaplin's latest recipe book is brimming with lush, wholesome recipes like this super–simple pasta dish with kale and marinated goat's cheese. It will also work well with penne or other types of wholegrain pasta.

Bondi Harvest

BONDI HARVEST brings you the very best of sundrenched, simple, delicious and healthy Australian food and flavours from the most beautiful beach in the world.

With a style that sits somewhere between a young Jamie Oliver and a Corona ad, Guy Turland (chef, surfer, free-diver and YouTube cooking sensation) captures the easy, laidback, sundrenched essence of Bondi Beach. His recipes are chock-a-block with sunny, seasonal, vibrant, and zingily fresh flavours, designed to be eaten and enjoyed by friends and family.  Celebrating good times and focusing on delicious tastes, simplicity, sustainability, seasonal cooking, fresh whole foods and - most importantly - not taking life too seriously, this is food, flavours and lifestyle from the most beautiful beach in the world.  

After working as a chef in some of Australia's finest restaurants, Guy Turland and business partner Mark Alston started their YouTube cooking show in 2012, with only a surfboard, a camera and a camp oven, cooking food al fresco in some of Bondi's most iconic beauty spots. Now BONDI HARVEST is a hit weekly YouTube cooking show, with over 48,000 subscribers. Guy's recipes are featured on The Guardian's website and the two men have opened a restaurant in Sydney in addition to the Depot cafe in Bondi. Guy has also cooked live on NBC's Today Show. 

And the publishers have kindly allowed me to publish the following recipe from the book which I am looking forward to making when watermelons come into season:

Serves 4
Ceviche is one of our favourite ways to serve fresh fish. It requires no heat because the fish ‘cooks’ as it marinates in the acidic citrus juices. The citrus also gives the fish the most unbelievably refreshing flavour and tenderises it, making it melt in your mouth.
300 g (10½ oz) whiting or any white-fleshed fish, cut
into 2 cm (¾ inch) cubes
200 g (7 oz) watermelon, cut into 2 cm (¾ inch) cubes
250 g (9 oz) cherry tomatoes, halved if large
½ avocado, sliced
100 g (3½ oz) rocket (arugula)
6 slices prosciutto, torn, to serve
juice of 2 lemons
juice of 3 limes
juice of 2 oranges
1 red chilli, seeds discarded, finely chopped
1 red onion, finely chopped
1 tablespoon finely grated fresh ginger
2 tablespoons coconut cream
1 large handful coriander (cilantro) leaves,
coarsely chopped
To make the marinade, put the juices, chilli, onion, ginger, coconut cream and half the coriander in a medium bowl and mix to combine. Add the fish and toss to coat. Cover and refrigerate for 1 hour.
Put the watermelon, tomato, avocado, rocket and remaining coriander in a large bowl. Toss gently, add the marinated fish and toss gently again.
Arrange the salad on a serving platter and scatter over the torn prosciutto.

© Bondi Harvest
By Guy Turland and Mark Alston
Published by HarperCollins 

Butter & Scotch Bakery and Craft Bar


Butter & Scotch Bakery and Craft Bar
David, 30 Sept

S'mores pieWith over 1200 pastry shops, Paris has no shortage of places to satisfy one’s sweet cravings. That is, unless it’s after 8pm, when all the bakery shelves are wiped clean and they close up for the night. Then you’re kind of stuck. That happens to me a lot. And while the cocktail scene has revved up in Paris and there are plenty of places to have a libation after dark, desserts get the short end of the bâton when it comes to after-hours enjoyment.
Butter and Scotch Bakery and Bar, Brooklyn
Butter & Scotch is my happy place. Although it’s a few thousand miles away from Paris, Allison Kave and Keavy Blueher opened their mash-up of my two favorite things – cocktails and desserts – in one swell joint, in Brooklyn. Just walking in the door for the first time made me happy. And if they opened one nearby, I’d be happy every evening for the rest of my life.


This Poignant and Delectable Memoir Isn't Just About Pizza

Off the Shelf
By Hilary Krutt    |   Wednesday, September 30, 2015
The delicious scent of a heaping apple tart, baking in my oven, is beginning to waft toward me as I write this. And I have Molly Wizenberg’s memoir Delancey to thank.... READ MORE

Tuesday, September 29, 2015

Eat Your Books

September, 2015

Dear BookmanBeattie,

We're delighted to announce another milestone at EYB: 1.25 million indexed recipes! In addition, we have another complete author index featuring the recipes of David Tanis.

If you've been disappointed in the volume of new cookbook releases, this month's new books should cheer you up with several well-known authors and plenty of diversity in subjects. September also features sensational baking recipes, your favorite lists, giveaways and excerpts, and a cookbook that is selling for a good cause.

The team at EatYourBooks
1.25 million recipes indexed!
We've recently reached another milestone on EYB as we have surpassed our 1,250,000th indexed recipe (to be specific, 1,264,193 as of press time). The numbers keep adding up, and soon we will reach 6,000 indexed books. It's never been a better time to be a cookbook addict. 
Complete author index - David Tanis
We are pleased to announce a complete recipe index for David Tanis, including his cookbooks and his New York Times recipes. Tanis is the acclaimed author of A Platter of Figs and Other Recipes, chosen as one of the 50 best cookbooks ever by the Guardian/Observer, and Heart of the Artichoke and Other Kitchen Journeys, nominated for a James Beard Award. He has had a longtime association with Alice Waters at Chez Panisse in Berkeley, California, and he has been featured in many magazines including Saveur and Gourmet. Known for his simple, seasonal, straightforward style, Tanis is a passionate fan of home cooking.
Cooking together with Heidi Swanson
Heidi SwansonWhat could be better than exploring recipes by your favorite author? Doing the same thing with a great group of friends. That's why we created the  "Cooking together with an author" topic in the EYB Member Forum. The latest entry in the forum is Cooking Together with Heidi Swanson. Heidi is at the helm of indexed blog 101 Cookbooks. She joins others in the Forum including Yotam OttolenghiDiana HenryAnnabel LangbeinMaggie Beerplus several others. Remember that you can always add your favorite authors to the topic.


This week's gastronomy news

This Week's Gastronomy News