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Believe it or not but I started to learn how to cook through magazines like the Australian GoodFood and jotting down notes from TV Chefs like Rick Stein & the very young Jamie Oliver. The magazines are very affordable, interesting articles and contain many simple and easy to follow recipes. Mostly importantly as well, the ingredients are easy to find in many local supermarkets.
Here are some oldies from my Australian GoodFood magazines collection.
My colleague at work actually went through the magazine and gave me some insightful feedback. I will definitely trust an seasoned Italian cook to tell me the right thing. Her initial reaction was not too good but as she got more into the magazine, she was pleasantly surprised at the rich content, the different food ideas for parties. She was also very impressed that it had recipes from well known chefs like George Calombaris, Gary Mehigan and Manu Feildel. And she actually went out and grabbed herself a copy.
In the latest copy of the Australian Good Food that I was given to review, one of the more interesting sections was “In season” by Ross Dobson. I was instantly captivated by the difference shades of photography of greens from the peas, beans, broad beans and green vegetables. It was an easy decisionto make a dish from one of the featured recipes in this section. It’s Spring and that means peas, broad beans and of course, spring lamb! I wanted something simple, quick and delicious. Mister and I are staying in on a Friday night. I prefer to have a no hassle meal followed by chilling out on the couch, Foxtel and a very chilled pint of cider.
So off I went to South Melbourne market during my Friday lunch break to pick up all my ingredients. There was no problems finding lovely fresh peas and broad beans. They are everywhere. And make sure you buy more. I always tend to finish up about half of the quantity while podding peas and broad beans. Too good!
By the way, I had to get some asparagus. They looked fantastic.
- 1/2 cup (80g) of shelled peas
- 1/2 cup (60g) podded broad beans
- 1 garlic clove, crushed
- 1/2 tsp of dried mint (I used 2 tsp of chopped fresh mint just because I have it in my garden)
- 2tbsp of olive oil
- 12 French trimmed lamb cutlets
- Cook peas and broad beans in boiling salted water for 4 – 5 minutes, until just tender. Drain and peel outer skins of broad beans
- Place the peas, broad beans, mint and garlic into a food processor and blend till smooth. Season. Add olive oil slowly while the motor is running. Transfer to a bowl when it reaches the right creamy consistency
- Preheat a chargrill or BBQ on high and lightly brush with olive oil . Season and cook each side for about 3 mins
- Plate with the puree. Optional to sprinkle with mint and serving with a lemon wedge
Summer and festive season is just round the corner. There are loads of party food ideas , everyday meal ideas and beautiful desserts. There is something for everyone in this magazine. For $5.50 a copy or $49.95 for a 12 months subscription, that sounds like a pretty good deal to me.
OR if you prefer the Australian Gourmet Traveller? Or as a Christmas gift? There are so many magazines to choose from. You just need to visit Australia’s leading online magazine shop. Subscribe to your favourite magazine at magshop.com.au. The best titles in Women’s interest and Men’s Lifestyle. Women’s Weekly, Top Gear, Cosmopolitan, FHM, Money Magazine and Australian Geographic.
Tell me what your favourite magazine is from the website?