ISSUE 10. 2023
Ingredients For A Beautiful Life!
FOLLOW
How To Be More POSITIVE
T he S un!
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BARCELONA on a Plate
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Picnic by the Sea
the
sunseeker’s
EDITION
$12.95 AUS (inc. GST)
travel . food . fashion . beauty . wellness . home
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a sweet start Mango Yogurt Mousse by Claire Saffitz
Ingredients
2 teaspoons unflavored gelatin powder 4 large egg yolks (2.1 oz/ 60g) ¾ cup sugar (5.3 oz/150g) ½ cup fresh orange juice (4oz/113g), from about 1 large orange 3 tablespoons fresh lemon juice ½ teaspoon ground cardamom ½ teaspoon kosher salt or ¼ teaspoon table salt 1 pound (454g) frozen mango chunks (about 4 cups) ½ cup plain whole-milk Greek yogurt (4.2oz/120g) 2 cups heavy cream (16oz/ 480g), chilled
Method
Soften the gelatin: Place 3 tablespoons (1.5 oz/43g) cold tap water in a small shallow bowl and sprinkle the gelatin evenly over the top (do not stir). Set the bowl aside to allow the gelatin to soften, 5 to 10 minutes. Meanwhile, assemble the curd: In a small saucepan, combine the yolks and sugar and whisk vigorously, making sure no unincorporated sugar is trapped around the sides, until the mixture is pale and thick, about 2 minutes. Stream in the orange and lemon juices, whisking constantly and scraping around the sides, until the mixture is smooth. Whisk in the cardamom and salt. Cook the curd: Place the saucepan over medium-low heat and cook, whisking constantly, until the foam has subsided and the curd barely holds the marks of the whisk and is thick enough to coat the back of a spoon, about 5 minutes. Immediately remove the saucepan from the heat and scrape in the softened gelatin, which will have solidified. Whisk briskly for about 30 seconds to dissolve the gelatin. Add the mango and blend: Add the frozen mango directly to the saucepan with the curd and stir to combine. Set the saucepan aside until the mango is mostly thawed and the curd is cold, about 5 minutes. Use a handheld or standard blender to blend the mixture until it’s completely smooth. Measure out 1 cup of the mango curd and set it aside at room temperature. Whisk in the yoghurt: Whisk the yogurt into the remaining curd in the saucepan until smooth. Set the saucepan aside. Whip the cream: In a large bowl, with a hand mixer, beat the cream on low speed to start and gradually increase the speed to medium-high as it thickens, until you have a firmly whipped cream that holds a stiff peak. Make the mousse: Scrape the curd/yogurt mixture into the bowl with the whipped cream and fold gently with a flexible spatula until combined and just a few streaks remain. Portion and chill: Dividing evenly, spoon the mixture into eight serving glasses. Tap the glasses gently on the counter to help the mousse settle, then top each with about 2 tablespoons of the reserved curd. Cover the glasses and refrigerate until the mousse is cold and set, at least 4 hours. Images and text from What’s for Dessert by Claire Saffitz, photography by Jenny Huang. Murdoch Books RRP $55.00
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New in Town
Melbourne, Australia Get excited! MasterChef alumni and Queen of the kitchen, Poh Ling Yeow cooks up her first in-restaurant experience in Melbourne. The Singleton’s Delicious Discoveries train is revolutionizing the traditional aperitivo hour, by bringing a unique and interactive dining experience to QT Melbourne. From February 2 until May 2023, diners can enjoy a conveyor belt of desserts and savory delights in the heart of Melbourne’s CBD. The teal accents throughout the space provide a colorful backdrop to enjoy The Singleton’s signature Plus Two cocktails while sampling eight different sweet, savory, and surprising dishes. The menu features a diverse range of globally inspired delicacies, all expertly paired with The Singleton whisky. Savory options include a delicious fried chicken, kimchi, and kewpie mayo bao and french fries with an anchovy cream sauce. For dessert, you can indulge on strawberries, mascarpone yoghurt, roasted almonds, aged balsamic and basil, or a playful Easter apple miso caramel turnovers with vanilla crème fraîche. qthotels.com & thesingleton.com
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eat
Jo’s Tip
Top with fresh seasonal cherries for the extra WOW factor.
Sour Cherry Bakewell Tart (Serves 8-10) Ingredients
1 jar of sour pitted morello cherries, drained 1 cup (250 g) raspberry or cherry jam 2 cups (500 g) plain flour 2 tablespoons (25 g) castor sugar 1/2 cup (113 g) cold unsalted butter, grated 2 egg yolks 1-2 tablespoons cold water 1/2 teaspoon almond extract (optional) 1 1/3 cups (350 grams) almond meal 1/4 cup (80 grams) all-purpose flour 1/2 cup slivered or flaked almonds (for the top) Frangipane filling 120 grams butter 1 cup (100 grams) icing sugar 2 eggs plus reserved whites from crust 1/2 teaspoon almond essence
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Method For the Crust In a mixing bowl, mix together the flour and sugar. Add the grated cold butter and rub with your fingers until the mixture resembles a rough breadcrumb-like texture. Add the lightly beaten egg yolks, almond extract and water to bring it together. It will make slightly sticky dough. Spread a little extra flour on your work surface and roll out the dough thinly. Alternatively, you can roll out the dough between two sheets of baking paper. Press the dough into a fluted flan tin and refrigerate for at least 30 minutes. For the frangipane filling Cream together butter and sugar until light and fluffy. Add 2 eggs and the remaining whites, beat well add 1/2 teaspoon almond essence. Add almond meal and plain flour don’t over mix just get it all combined. To Bake Preheat oven to 350°F (180°C). Cover the dough-lined tin with baking paper and baking beans or rice and blind bake for 10 minutes until starting to cook. Remove beans and paper and bake a few minutes longer. Remove from oven and spread with 1 cup of raspberry or cherry jam covering as much of the crust as you can, set aside and make frangipane mixture Drain a jar of sour cherries and place the cherries evenly over the jam covered crust spooning over the frangipane and smooth the surface Bake for 20 minutes then scatter the top with some slivers or flaked almonds and return to oven until golden brown and a skewer comes out clean from the middle of the tart. Cool tart on rack and serve in slices with double cream and a dust of icing sugar.
Escape with us.. eatlive e s c ape .c om
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PAIN A LA GREQUE Ingredients (makes 10 cakes)
500 g (1 lb 2 oz) strong (bread) flour 150 g (5 ½ oz) unsalted butter, softened 1 teaspoon ground cinnamon 10 g (3/8 oz) instant dry yeast 1 egg 280 ml (9 ¾ fl oz) full-fat milk Pinch (1/8 teaspoon) salt 320 g (11 ¼ oz) large non-melting sugar crystals or tiny pearl sugar (nib sugar) 3 tablespoons caster (superfine) sugar, plus 3 tablespoons water, for glazing Break the chocolate into small pieces, Combine the flour, butter, cinnamon and yeast in a large bowl or the bowl of an electric mixer fitted with the dough hook. Pour in the egg and half of the milk and start kneading. When completely
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absorbed, pour in the remaining milk and knead for 5 minutes. Set aside to rest for 5 minutes. Add the salt and knead for 10 minutes, scraping the dough off the dough hook and side of the bowl if needed, until it has come together in a smooth and elastic dough that is neither too dry nor terribly wet. Cover the dough and set aside for 1 hour until it has doubled in size. Weigh 200 g (7 oz) chunks of dough and set aside to rest while you prepare your baking trays. You need 4 trays, lined with baking paper, depending on how large your oven is: you might need more, or you could adjust the strips of dough to fit your trays. On another tray or your work surface, scatter the sugar. Roll each chunk of dough in the sugar and shape into a thin sausage, transfer to the baking trays and flatten until they are half as high. Let the dough rest covered
with a tea towel (dish towel) for 15 minutes. Meanwhile, preheat the oven to 200°C (400°F). Don’t use the fan setting. Flatten the rolls of dough further until they are 7 cm (2 ¾ inches) wide and sprinkle the leftover sugar over them. Place the trays in the middle of the oven, one at a time, and bake for 25–30 minutes or until golden brown. They should not be pale, but if some bits of sugar are black it has gone too far. While baking, make the glaze by melting the caster sugar in the water over low heat. Brush the pains à la grecque with the sugar syrup as soon as they come out of the oven, using a pastry brush, then turn over on the tray. While they are still warm, cut them into 10 cm (4 inch) long biscuits, then transfer them to a wire rack to cool. Keep in an airtight container.
Tarte Al Djote pg. 61 eat.live.escape
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Incredible Sunse ts
Taj Mahal, India The sunsets at the Taj Mahal are an unforgettable experience. The iconic white marble mausoleum, located in Agra, India, is considered one of the most beautiful buildings in the world and is a UNESCO World Heritage Site. As the sun sets, the monument takes on a golden hue, casting a warm glow over the intricate carvings and inlaid precious stones. The reflections of the setting sun on the white marble create a mesmerizing effect that is truly magical. The peaceful atmosphere and the surrounding gardens make it an ideal spot to watch the sunset and take in the beauty of the iconic Taj Mahal. Visitors can also enjoy the sunset while taking a leisurely stroll around the monument and take in the serene beauty of the Taj Mahal in the soft light of the sunset. Istoria Greece
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Escape
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Travel News
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Dream Destination: The Tropical St Barth
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Weekend Away: 28 Degrees, Byron Bay
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Follow the Sun
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Barcelona on a Plate
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Day Out: Warratina Lavender Farm
Image: Matteo Badini
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trave l
Follow The Sun WORDS Melinda Healy
‘Cover me in sunshine, shower me in good times’. Who doesn’t want that right? With La Nina doing its best to lash us with rain recently, there is no better time to manifest sunny days and good times. So whether you have your sights set on basking in Western Australia or are planning your next overseas adventure, Melinda Healy has rounded up some of the sunniest places on the planet.
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Incredible Sunse ts
Santorini, Greece The sunsets in Santorini are a sight to behold. The island’s unique geological formation, with its iconic white-washed houses perched on the rim of a volcanic caldera, provides the perfect backdrop for the daily spectacle. As the sun dips below the horizon, the sky turns into a canvas of warm hues of orange, pink and purple, painting the island in a beautiful light. The view of the sun setting over the Aegean sea is truly breathtaking and makes for an unforgettable experience. Visitors can enjoy the sunset from various viewpoints around the island such as Oia or Imerovigli, where they can watch the sunset while sipping on local wine or enjoying a delicious meal.
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Image: Cole Keister Image: Jess Loiterton
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Lifestyle Fashion, beauty, garden and home & wellness inspiration.
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What to Read Now Fashion Beauty Wellbeing Home & Garden
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The
Sun -Loving Garden
Elegance, wealth, prosperity - beautiful peonies have a reputation that precedes them including being difficult to grow. But once you master a few basic tricks, they may just be the most rewarding flowers to bloom in your Brighten up your yardgarden. with a sun-loving garden full of
color and texture. BY MIA COWLING
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Did you know? In the 1800s, dahlia breeding was a competitive sport, much like horse racing or dog shows are today. People would compete to grow the biggest, most beautiful, and most unique dahlias. The competition was fierce, and people went to great lengths to win, including sneaking into each other’s gardens to steal cuttings of rare varieties.
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