• 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 

    Ginger Florentines

    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 limited edition print magazine will be posted to you via standard Australia Post.

    Eatable Volume 04 (Print)