Eatable Volume 04: The Winter Edition
There’s a chill in the air, and all we want to do is turn our energy inwards and hibernate - whether by our own accord or under duress. It’s the time for the tannins of red wine to warm us up, paired with slow-cooked roasts or braises. Stocks simmer on the stove all day as you prepare ahead for those gorgeous winter broths, and having the stove on heats up the house nicely. Time itself slows down, and so do the things we invest time in, like making sourdough, hand-rolling tortellini and baking cakes.
This edition is dedicated to all things centred around family and the home - cosy, comforting and just what we need to get us through the remaining weeks of winter. Nothing beats the smell of pancakes on a chilly morning with freshly brewed coffee, particularly ones from the Austrian alps. We take a look at a minimalist English farmhouse and dig into some roast beef and Yorkeshire puds, plus share some seasonal dishes made from winter’s favourite pome fruit, the humble apple.
We chat to Cafe Paci's Pasi Petanen, chef Analiese Gregory reveals her favourite cosy spots around Hobart, Penny Lawson discusses alpine cheese, Nancy Singleton Hachisu shares memories of making traditional mochi with her family every Japanese new year, and much more.
Recipes in this issue:
Brussels sprouts with dates and Comté
Kaiserschmarrn (Austrian pancake)
Cavolo nero and white bean soup with cheese toast
Beef brisket and pepper broth with udon
Tortellini in parmesan broth
Lamb shank and barley Scotch broth
Onigiri in dashi-green tea broth
A salad of roasted Kanzi apple, radicchio and walnuts
Apple and miso-caramel scrolls
Coral trout crudo with apple and orange dressing
Dry brined pork loin with old Port and apple sauce
Apple blackberry and spelt crumble
Frangipane apple tart
Hazelnut cake with apple jam
Roast rib of beef with Yorkshire puddings
Butternut squash and pumpkin soup
Crevette with samphire and lemon butter sauce
Roast beetroot, goat’s cheese and walnut salad
Chocolate, prune and whiskey cake
The Old Fashioned
Your magazine will come in a 68 page downloadable PDF format.