Easter Menu

Written by Jessica Thompson on Wednesday, 16 April 2014.

Easter Menu


So hopefully you have your fish in order for Good Friday, your sacrifical lamb for Sunday, a colourful bowl of foiled egg excitment sitting on your kitchen bench, and several obnxious-looking bunnies stashed away ready to have their ears nibbled early Sunday morning. Maybe there's even a dark Lindt bunny in the mix too now we're grown ups.

But here's some Easter menu items you may not yet have planned: your breakfasts, your pretzel hunt, your Good Friday/ Easter Sunday sides, something sweet that isn't in the shape of an egg, bunny recipe for Holy Saturday, and of course a recipe for the Easter stalwart, the Hot Cross Bun.

Hot Cross Buns

Written by Jessica Thompson on Tuesday, 15 April 2014.

Hot Cross Buns


After suffering the family ridicule that resulted from my foray into the Easter bun world with 'Hot Cross Rocks' when I was about 12, I have been determined to create the fluffiest, softest bun that a non-commercial kitchen with a lack of chemical rising agents can produce. And these are just the numbers.

Carrot Cake

Written by Jacqueline Donaldson on Tuesday, 15 April 2014.

Carrot Cake

 

For a person who’s not a big fan of chocolate, Easter isn’t the jackpot of sweet goodness it is for most people. Surely rabbits could have been linked to this religious holiday with something more believable than chocolate eggs... Anyway, a tentative link begets more tentative links so here’s mine: easter = rabbits = carrots = carrot cake.

wear what you eat

on Monday, 17 March 2014.

wear what you eat

There's nothing that makes you look cooler than a cucumber than a silk bomber jacket covered in fruit and vegetables. That why we love British fashion designer Nel Millers new collection 'Salad'. The collection includes bomber jackets, baseball caps, shirts, dress and t-shirt adorned with Nel's painting of prawns, boiled eggs, bacon, eggplant and other delicious food items.... I'll have what shes having. 

Spring Jam by Vendi Vernic

on Monday, 17 March 2014.

Spring Jam by Vendi Vernic

The heart warming first signs of spring, the smell of fresh flowers, the awakening of the warmth and the excitement of new beginnings can be felt in this beautiful illustration by Croatian artist Vendi Vernic. 

chocolate, olive oil and cherry cake

Written by Maxine Thompson on Saturday, 15 March 2014.

chocolate, olive oil and cherry cake

With Tasmanian cherries being some of the best in the country and it being the height of the cherry season (which sadly only goes for 100 days), I've been eating cherries for breakfast, lunch and dinner (and many handfuls in between). Cherries are great in museli, work well in salads, go perfectly with duck and are a welcome accompaniment to any cheese platter. 

Classic Meat Pie

on Friday, 24 January 2014.

Classic Meat Pie


There's nothing more Australian than a dog's eye with a coldie and a bit of dead horse on a scorching summer's day.

This take on the classic hearty 'meat poi' is fragrant with fresh herbs and orange rind. 

Cauliflower and buttermilk soup with fried black olives

Written by Maxine Thompson on Sunday, 12 January 2014.

Cauliflower and buttermilk soup with fried black olives

Cauliflower is one of the super foods (along with cabbage) that you can leave in the fridge for weeks and it is still ok. It is incredibly versatile... you can eat it raw by shaving it on a mandoline to use in salads, you roast it, dry fry it with some caraway seeds or bake it covered in cheese for the ulimate comfort food. 

Double Chocolate Spelt Cookies

on Tuesday, 31 December 2013.

Double Chocolate Spelt Cookies


These crunchy and chewy chocolatey numbers are "healthy" cookies, so you can enjoy in bulk quantities. 

Brown Rice, Pine Nut & Current Dolmades

on Monday, 30 December 2013.

Brown Rice, Pine Nut & Current Dolmades


These sweet and saltly little parcels are great finger food for parties, and highly moreish. You could also serve them with a yoghurt dipping sauce and team with a salad for a meal option. 

Pear & Grape Galettes by Georgie Thompson

on Wednesday, 18 December 2013.

Pear & Grape Galettes by Georgie Thompson


Couldn't help myself creating this little collage of flavours  - grapevine passion when pears and wine intertwine!

 

Pear & Grape Galettes

Written by Georgie Thompson on Wednesday, 18 December 2013.

Pear & Grape Galettes


You can't really go wrong with these little freeform pastries - just about every fruit imaginable atop pastry and almond cream is generous and delicious. You can buy ready-made puff pastry but homemade puff pastry will give you a deep buttery crispiness that makes them extra spesh.

Speculaas

Written by Jacqueline Donaldson on Tuesday, 17 December 2013.

Speculaas


These spice-laden, Christmas-infused biscuits were traditionally made in the Netherlands for St Nicholas’ Eve, which falls on December 5th of each year (Sinterklaasvond). 

The Return of the Mac: America’s Enduring Love Affair with Mac & Cheese

Written by Jo Stewart on Tuesday, 10 December 2013.

The Return of the Mac: America’s Enduring Love Affair with Mac & Cheese


Thomas Jefferson was mad for it, Kraft Foods made a killing off it, and it was Kurt Cobain’s favourite food; the humble, cheesy goodness of mac & cheese sure has universal appeal. The traditional diet of poverty-stricken students, Southerners, fussy children and card-carrying members of Comfort Eaters Anonymous, slowly mac and cheese has shaken off its low rent status and moved into some prime real estate.

Abalone Diving Adventure

Written by Maxine Thompson on Monday, 09 December 2013.

Abalone Diving Adventure

 

Tasmania supplies approximately 25% of the yearly world abalone harvest, so when I was invited along to go abalone diving (well snorkling) at Fortescue Bay (about 2 hours drive from Hobart) I jumped at the opportunity. 

Grape & Apple Jelly

Written by Jessica Thompson on Sunday, 08 December 2013.

Grape & Apple Jelly


It's no secret here at Bookery HQ that we are big fans of a cheese platter. This tangy jelly is a perfect accompaniment to a variety of cheeses, is also delicious on toast with ricotta, and works a treat on a cold meats sandwich. It's kind of laborious, but rewarding. 

Broad Bean Falafel With Radish & Mint Salad & Spiced Tahini Sauce by Tom Bone

on Friday, 06 December 2013.

Broad Bean Falafel With Radish & Mint Salad & Spiced Tahini Sauce by Tom Bone

 

Vegetarian and proud of it, this weeks Illustrated Recipe is bought to you by Tasmanian based artist, Tom Bone. 

Octopus Salami

Written by Maxine Thompson on Wednesday, 04 December 2013.

Octopus Salami


Just when you think octopus or salami couldn't get any better, it just did. And no, we're not talking about surf 'n' turf here, just our favourite eight legged creature from the deep compressed into the shape of salami. It's one of those brilliant food items that is so incredible to look at, yet with a little time and patience, so simple to make. 

Israeli Chopped Salad

on Tuesday, 03 December 2013.

Israeli Chopped Salad


A salad unsurpassable in colour, crunch, flavour, and general freshness BOOM. Thanks to David Lebowitz for this number!

Grind: Kitchen Smooth

on Wednesday, 27 November 2013.

Grind: Kitchen Smooth


Slow jams for fast moves - smooth hip hop from the likes of Joey Bada$$, Schoolboy Q, Rome Fortune, Earl Sweatshirt and Freddie Gibbs and Madlib, mixed with the sugary synths and ambient bass-heavy sounds of Sango, Le1f, Jo Def and Husky, some D'angelo and Isley Brothers remixes, Tamiko Jones, and a couple of other lil disco tunes for good measure.

Giving Thanks in NYC

Written by Maxine Thompson on Monday, 25 November 2013.

Giving Thanks in NYC


Thanksgiving Day is a national holiday celebrated primarily in the United States and Canada as a day of giving thanks for the blessing of the harvest and of the preceding year, it is a time to spend with friends & family... and another perfect excuse for a banquet! Last year, we reunited in NYC to cook a thanksgiving feast in a Brooklyn loft, and in true Bookery style, there was food and blessings a plenty!

Luxe Sherbets

on Saturday, 23 November 2013.

Luxe Sherbets

 

Art Director Julien Michel has re-crafted these icy treats into classic 80's luxury items - with all the marbled/reflective/fluro fanfare from the golden age.. Check more here.

 

Like A Rolling Stone: A Culinary Journey with Danny Brown & Bob Dylan

Written by Jessica Thompson on Friday, 22 November 2013.

Like A Rolling Stone: A Culinary Journey with Danny Brown & Bob Dylan


"Ain't nobody gonna say no to Dylan" - Danny Brown on his appearance in the new interactive video for Bob Dylan's seminal folk tune Like A Rolling Stone (aka the greatest song of all time according to Rolling Stone mag). 48 years after the song was released, this first official clip was worth the wait. 

Moroccan Pumpkin Tagine with Lemon & Pomegranate Cous Cous

on Thursday, 14 November 2013.

Moroccan Pumpkin Tagine with Lemon & Pomegranate Cous Cous


Who doesn't need another pumpkin recipe. Cheap and abundant, pumpkin is a great.. Little zesty bursts of lemon juice and sweet tangy pomegranates, succulent apricots and soft rich pumpkin.

Brussels sprouts, fennel, roasted grape, hazelnut & goats cheese salad

on Tuesday, 12 November 2013.

Brussels sprouts, fennel, roasted grape, hazelnut & goats cheese salad


This retro number has it all - fresh, nutty, salty, cheesey, tart. 

10 Food-Themed Hip Hop Tunes (post-2000)

on Thursday, 07 November 2013.

10 Food-Themed Hip Hop Tunes (post-2000)


Ok so these tunes may not all be literally about food, but there is an (albeit loose) food reference that runs through them, which is good enough for us. And they're all damn tasty.

Fennel & Orange Salad

on Wednesday, 06 November 2013.

Fennel & Orange Salad

 

Lemon Curd Tartlets by Mia Christopher

on Tuesday, 05 November 2013.

Lemon Curd Tartlets by Mia Christopher


Mia collects anything and everything for her inspiration catalogue to draw from - photographs, the internet, sketches and other images. In this instance, a recipe! The highly stylised and whimsical kitchen scene she has created for our Lemon Curd Tartlets is full of soft yet strong colours marked by characteristic shapes and a sweet flavour - just like the little tarts themselves.

Lemon Curd & Spelt Pastry Tartlets

on Friday, 01 November 2013.

Lemon Curd & Spelt Pastry Tartlets


Tangy lemon curd and a crisp pastry shell, what's not to love about these cute little tartlets? Well maybe when it's 30*C and you're hungover and have coated the kitchen in flour and dough, but it's all worth it in the end. You could use pre-made shortcrust, but it's always an accomplishment to make the pastry yourself, and using spelt flour adds a wholesome angle, and a nutty and sweet flavour.