What do you want from a recipe? Unless you’re a qualified chef chances are it’s not a lengthy list of obscure ingredients and a long, involved method that keeps you tied to the cooktop for hours at a time. If you’re like us here at Table, the perfect mid-week meal is one that’s both simple and speedy to make, which is why we’ve put together a whole issue of quick and easy recipes. In Australian Table’s March Issue, now available from Coles supermarkets and newsagents, we have 70+ recipes ready in under 30 minutes, including lots that are on the table in just 15 minutes. We’ve even put together a three-course dinner party that takes less than an hour. Our tip? Don’t tell anyone how easy it was!

To save you even more time, we’ve taken the “what to pack” dilemma out of school lunches with our healthy lunch box special. With 12 yummy recipes, plus loads more variations and ideas, you’re sure to be inspired. We’ve even come up with some ideas for getting kids to actually eat the healthy food you’re packing for them, and not just the packaged treats...

Plus, we’ve got a Good Friday feast that gives a whole new meaning to chocolate eggs (Puffed Chocolate Omelette anyone?), a step-by-step guide to making perfect pancakes, pizzas the kids can make themselves, and a round-up of the best beverages for good health.

 Happy cooking!

This probably won’t come as a surprise, but according to a recent survey by BeefEater Barbecues, women do 79% of the shopping for barbecues, 93% of the preparation for salads and sides, and 65% of the cleaning up afterwards, yet a whopping 44% of women say that it’s the bloke manning the tongs who gets all of the credit for a job well done! Typical, huh?

In Australian Table’s Summer Holiday Issue, now available from Coles supermarkets and newsagents, we help you make the most of your barbie with new ideas for seafood, meat and even vegetarian meals. Plus, we’ve got great grilling tips, a must-read barbecue safety guide for when things heat up, and loads of great prizes to win – all you need to do is share your favourite barbecue memories and recipes.

Don’t fancy a barbie? Why not try our simple, summery picnic spread that’s perfect to pack up and take anywhere. And because outdoor eating wouldn’t be the same without an ice-cold beer to wash it all down, we reveal the coolest local and imported brews of the summer. (Tip: place beer in the freezer 30 minutes before you leave and it will help keep food chilled in the esky.)

Happy holidays!

How are you holding up? We’re all well into the silly season and if you’re anything like us here at Australian Table, weariness is starting to set in. Maybe it’s the busy whirl of work-related functions, boozy backyard barbies and mid-week catch-ups with old friends, or maybe it’s just the end of a long year, but roll on those summer holidays! Here at Table we’ve been literally counting down the days until we close the office, while simultaneously putting together our breezy Summer Holiday Issue (look out for it in Coles Supermarkets and newsagents from 27^th Dec).

Of course, the real challenge at this time of year – especially for a group of people like us who really love food – is trying not to overindulge too much in the food and alcohol departments. Tricky? Well, yes, but we’ve put our heads together and come up with some strategies for getting through the party season without having to undo the top button of your jeans.

• Don’t “save up” kilojoules for a special event. If you skip meals in advance of a big event, chances are you’ll be so famished you’ll lose control and overeat.
• Eat a small meal before you go out to cocktail parties. Not only does food slow the absorption of alcohol into the blood, you’ll be less likely to pig out on fatty finger foods.
• Steer clear of salty snacks such as pretzels and peanuts. As well as being incredibly more-ish, they’re dehydrating, so chances are you’ll be tempted to drink more alcohol.
• To keep portion sizes under control when serving yourself from a buffet, use a side plate rather than a dinner plate.
• If you’re asked to bring a plate, make it a low-fat dip with crudités or a fruit platter, so you’re guaranteed of at least one healthy choice.
• Move away from the kitchen or buffet table while catching up with friends to avoid subconsciously snacking.

For more ideas, check out our Party Season Survival Guide on page 114 of the December issue.

And finally, we’d like to say thanks for all your support this year. We look forward to bringing you more behind the scenes insights into your favourite food magazine in 2008.

Merry Christmas and happy holidays! The Table Team

Where has the year gone? It seems like just yesterday we were making New Year’s resolutions (lose that last couple of kilos; learn how to say ‘no’ to other people) and here it is nearly Christmas again. It may still be November but with diaries filling up fast and the kids already counting down to Santa, it’s not too early to start planning your festive menu. Daunting? Not with the fantastic December issue of Australian Table, on sale now at Coles supermarkets and newsagents.

We’ve gone back to basics to help make this your easiest Christmas ever, whether you’re planning to cook classic turkey with all the trimmings or a more casual spread for friends and family. With 285+ Chrissie tips and recipes, you’ll be spoilt for ideas. Learn how to glaze a ham in just three simple steps, bake up a storm with our festive sweet treats special (hint: homemade shortbread, ginger bread men and mince pies make great gifts), discover six new ways with succulent prawns, or give leftovers a low-fat makeover. Plus, we have more than $24,000 in great prizes to be won, and as our special gift to all readers, a free CD featuring Frank Sinatra, Bing Crosby and Perry Como singing all your favourite carols. Ho ho ho!

If you’ve had a chance to flick through the November issue of Table (on sale now at Coles supermarkets and newsagents for $3.95) you’ll have seen our Aussie Entertaining feature, Sunday Barbie (pg 66). With the bright blue sky, sun sparkling on the water and iconic Sydney Harbour Bridge in the background, it looks like the perfect summer’s day. Well, not exactly – those gorgeous photos were photographed on a chilly day back in mid-August. With the temperature hovering around 17 degrees and wispy grey clouds threatening rain, our models for the day, Table team members Dilvin and George (who says we aren’t a multi-talented bunch?), could barely stop their teeth chattering as they shivered in summery clothes. When the plucky pair were finally allowed back into their winter coats they were almost as blue as their backdrop.

But surely we don’t have to shoot so far ahead? Well, actually, yes we do. Like many monthly magazines we work at least three months ahead of the month on the cover. Not only do we have to come up with the overall theme for each issue and ideas for individual features, we have to write all the recipes; have them tested at least once; commission a photographer, food preparation person and stylist for each shoot; lay out and colour correct the photos; edit the recipes and other text to fit the layouts, and proof read everything several times to make sure that there are no mistakes. That’s a whole lot of work. Plus we also have to leave time for the printers to do their magic, before each exciting new issue gets to you.

Not that we’re complaining. Gathering in the test kitchen to compare turkey stuffing recipes in September? Happy to oblige. Easter eggs in December? Bring ’em on. Taste-testing marshmallow eyeballs for our kids Halloween party in July? It’s not that scary.

Where it does get hard is when we want to shoot recipes that feature produce that is only in season for a short period of time, such as cherries. If we wait until we can buy gorgeous, plump Australian cherries in Coles, then they won’t still be there for you to buy three months later. The solution? Cheat and use expensive Californian cherries which arrive in store several months before the home-grown variety, or shoot in January when the fruit is best and hold on to the story for 12 months until they grace the supermarket shelves again. You might think that a magazine like Table is all about great food but if you work here, it’s also all about being organised...

Happy eating!

The Table team

 PS: When we decided to put together an all-Aussie issue, celebrating true-blue classics such as Beef Wellington, Fish & Potato Pie and of course, the perfect Pavlova, we had no idea it would strike such a cord with you, our readers. We have been inundated with letters and calls from people wanting to share their favourite Australian recipes with us, and we want you to keep them coming! To share your favourite dinki-di recipe, or remind us of one we might have forgotten, post it in the comments section below, email us at atable@acpmagazines.com.au, or send a letter to Australian Table, PO Box 4088, Sydney NSW 2001.

How would you define Australian food? That’s the question we asked ourselves when we were putting together this month’s Aussie Issue of Australian Table. No longer just ‘meat and three veg’, many of our favourite foods have their roots in a diverse range of countries. Dinner tonight? How about Sweet & Sour Pork, introduced by early Chinese immigrants. Or perhaps Chicken Schnitzel, originally from Austria. In taking the best bits of cultures from around the globe – as well as incorporating indigenous bush foods into traditional Anglo recipes – modern Australian food is both diverse and delicious. Need inspiration? This issue of Table has 80+ Aussie favourites, including 16 dinky-di dinners, the ultimate surf ‘n’ turf barbie, mince meals the whole family will love and all your cake shop favourites including lamingtons, coconut ice and pavlova. 

So head to Coles or your local newsagent now for a copy of November Australian Table and enjoy our you-beaut tucker!

If you’ve enjoyed a cheeky chardonnay or lively merlot with dinner this week, it seems you’re not alone. According to the reader survey we did back it April, 52% of Table readers (and just about all of the Table team) enjoy a glass of vino at least two to three times a week. And why not? It’s a pleasant way to relax at the end of the day, which is why we regularly include wine suggestions with our seasonal and entertaining features.

But what makes a good wine match? Here at Table we’re fortunate enough to be sent dozens of bottles in the hope we’ll review them in the magazine, so we have the luxury of being able to try them before we make our recommendations. If you’re not lucky enough to be able to try before you buy however (ask your local bottle shops if they do tastings), there are some general principles that can help you pick the perfect partner for that bowl of fettuccine carbonara.

The ‘rule’ used to be that you should always drink red wine with meat and white wine with lighter dishes such as fish or chicken, but in reality you don’t have to be so dogmatic. The idea is to balance the food and the wine so that neither overpowers the other so it stands to reason that it’s the weight of the wine more than the colour that matters. A full-bodied white wine such as a pinot gris will work better with a meat dish than a lighter-style red wine such a sangiovese or pinot noir. Similarly, light, low-tannin reds will work with lighter dishes.

But it’s not just the main ingredient of a dish that matters. Ask yourself what the dominant flavours are and which types of wine replicate those flavours. Creamy chicken curry? The buttery, oaked flavours of a chardonnay would work well with the rich, full-flavoured sauce. Fish in a lemony dressing? A wine with high-acidity such as a sparkling wine, semillon or sauvignon blanc will complement the citrus zing perfectly. Hints of pepper or spice? Look for a wine such as a shiraz that shares the same flavours. Desserts will make a dry wine seem overly acidic, so try pairing them with a sweet, fruity wine such as a botrytis. Wine makers will use key words and phrases such as ‘green’, ‘tropical fruit’, ‘allspice’, ‘vanilla’ to give you an indication of the flavours their wine contains.  

 At the end of the day though we think successful food and wine matching comes down to two things: choose a wine you actually like to drink and have fun. Cheers!

If we are what we eat, we think it’s fair to say Australia is a fabulous mix of fresh ingredients, deliciously diverse tastes and harmonious presentation. This month’s Australian Table reflects the changing nature of the food the average Aussie eats with its first-ever World Fare Issue. Stuck for an idea for dinner tonight? Why not take the family on a round-the-world taste trip with one of our 90+ international recipes? Discover the orient with Chinese pork with choy sum, say bonjour to our deliciously simple French nicoise salad, conjure up the heady aroma of Indonesia with beef rendang, or dine like Princess Mary with Danish crispy skin salmon with dill sauce.

But it’s not just everyday cooking we’ve got covered this month, with a  traditional Portuguese footy final feast that will have your team cheering in appreciation, a step-by-step guide to light-as-air French pastries, and a ghoulishly good Halloween party for the little terrors in your life.

So head to Coles or your local newsagent now for a copy of October Australian Table, your passport to great international food. 

Here at Table we get dozens of letters from you every month, many of which ask for more waistline-friendly recipes. We hear you sisters. After all, who doesn’t want more ideas for quick, simple, yummy family dinners and snacks that also happen to be good for you? The result is our annual Low-Fat Issue, packed full of inspiration for health-conscious cooks. Hopefully you’ll have grabbed a September issue by now (available at Coles and newsagents for $3.95) and tried the Thai Chicken Soup (p39), Spaghetti with Creamy Coriander Sauce (p81) or perhaps the to-die-for Chocolate Meringues with Cherries on our cover.

The question we’re often asked is how our food editors come up with the low-fat recipes we feature. The answer is a combination of years of experience working with food, lots of testing and a little bit of outside help from Table nutritionist Karen Kingham, who analyses every recipe to see that it fits our criteria of 5g or less of fat per 100g. On the occasions that a recipe contains too much fat, the food team will work with Karen to revise it in a way that doesn’t compromise that other all-important factor, the taste.

One thing you have to remember about the fat content of a recipe is that it is often responsible for much of the flavour – such as in buttery mash or creamy gratin – so if you reduce the amount you use, you have to replace it with something else. In commercially made products the ‘something else’ is often sugar. But at home flavourings like fresh or dried herbs and spices, onion, garlic, lemon juice and vinegar are great ways to add oomph to a dish without affecting the bottom line. A great example is the Indian Rice with Chicken & Peas (p52, see photo at right), which uses the spice cumin, sliced onion and chicken stock to impart a deliciously aromatic flavour.

Cooking techniques are also important - grilling and steaming lend themselves to low-fat cooking in a way that pan-frying, roasting and frying don’t. And if you have a non-stick pan you really don’t need to add extra oil when cooking, not only saving you valuable kJs but a whole lot of messy splatters on your cooktop. How good is that!    

We demonstrate how simple it is to cook sensational seafood at home, with insider tips on selecting and preparing whole fish and fillets, foolproof cooking, quick tests for checking if it’s done and microwave shortcuts to make it even easier. Plus, we reveal how to recognise the environmentally responsible packaged seafood products available from your local supermarket. The only thing we don’t show you how to do is catch them!  

But, believe it or not, being kilojoule-conscious doesn’t have to mean depriving yourself. Even chocolate isn’t off the menu on a low-fat diet. Don’t believe us? We have six scrumptious chockie recipes to prove it. The September issue also features guilt-free afternoon tea treats, from blueberry scones to iced cupcakes, and an impressive three-course dinner party that’ll be all light on the night. Oh, and if you’re a vegetarian, there are 16 tasty recipes the family will love.

So head to Coles or your local newsagent now for a copy of Australian Table and tuck into the best spring eating this side of the equator.  

If there’s one cuisine that influences the way Aussie families eat, it’s Italian. In poll after poll (including our own reader survey back in April – thanks to all of you who filled them in) it’s the quick and easy pastas, creamy risottos and hearty slow-cooked casseroles of Italy that come out on top when it comes to keeping hunger pangs – and the last of winter’s chilly weather – at bay.

This month we’re serving up the best of Italian cooking in our new issue, which you’ll find on sale now at Coles Supermarkets and newsagents (that’s the cover, right). There are 18 delicious Italian weekday dinners that won’t break the budget and that can be on the table in 30 minutes or less, authentic bikkie recipes from our very own Italian Mamma (or rather our creative director’s mum, Dina), and simple antipasto dishes you can whip up in no time when friends drop by, using ingredients from the supermarket. Or if you have a little more time up your sleeve, invite them over for our leisurely Italian feast – it’s guaranteed to have them saying bravissimo!  

As a writer for Australian Table, the best part of my job - aside from all the great food - is meeting the people behind the brands we all know and love. Most days I’m chained to my desk, but occasionally I go out to the farms and factories to experience firsthand the hard work and love that goes into making the products we throw in our trolleys without a second thought.

People & Food stories can take weeks of phoning and emailing to organise, depending on conflicting schedules and deadlines. By the time the day arrived to go and meet with them, I’ve already built them up in my head – what they look like, what they’ll be like … and of course, I’m always wrong. Some subjects are open and friendly and I’ll come back to the office armed with several tapes of information and funny anecdotes. Others can be a little more difficult. I’m happy to report that the Dairy Farmers story was one of the best – mostly because Martin Hodge and his family (see right) were so friendly and accommodating to the Australian Table crew.

Driving down to Camden Farm to meet the family behind the Dairy Farmers campaign, I couldn’t help but feel excited. After a busy week in the office, my head was filled with visions of a long afternoon of splendour in the grass - milking cows in a picturesque meadow with my pretty wooden stool and Daisy, the personable cow. It was all going to be so beautiful. And neat.

It starts off as I imagined. Rolling hills, baby cows being licked clean by their mothers and the very charming (and unbelievable photogenic) Hodge family. Martin’s lovely mother, Joan makes sandwiches and tea and asks us for lunch before we start, lest André (Martin, our photographer) and I work on an empty stomach. Perfect!

My “splendour in the grass” dream unravels a short time later when I find myself tiptoeing through the piles of fresh cow manure in Martin’s big black gumboots. I’d been asked by my editor to milk a cow by hand for some photos (and hell, for the experience – that’s me giving it a shot in the photo album to the right), but this was not what I’d had in mind. Instead of the meadow and stool sequence I’d obviously snatched from a Disney movie of my youth, I’m in the milking shed, sandwiched in by 24 cows mooing impatiently to be milked, all bottoms facing me. Full of false bravado and aware of André clicking away beside me, I walk over to the smallest one and pull gingerly at the udder. “Yeah, you might want to pull your sleeves up before you start,” Martin advises. I don’t even get an opportunity to consider what he has just said, because as soon the words come out of his mouth, Daisy lets go of her bowels all over my arms. Reeling with horror, I try to keep my ‘country face’ on (I don’t want to forever be known on the farm as that ‘hysterical city chick’) and keep tugging like I’ve been wrestling sheep and joyriding V8s all my life. (You won’t see any of the messier pics because I had the presence of mind to threaten André with violence should he continue shooting at this point). It’s only when the cow behind me starts kicking wildly and pieces of rogue wet patty strike my hair and cheeks that I squeal and practically do army rolls out the exit door. I have cow manure splattered all over me, yet have not managed to extract a single squirt of milk (it turns out I’m hopeless at it).

I managed to get through the rest of the interview and photo shoot with bits of it still planted firmly in my hair (André somehow managed to get out of it fresh as a daisy). The Hodge family, bless them, pretended not to notice but the Table girls have been laughing about it ever since. Anyway, I can only hope this wasn’t in vain and that you enjoy reading the Dairy Farmers story (look for it in our September issue, on sale 15^th August) as much as I did writing it.

Until next time,

Dilvin

How stormy and cold is it at the moment? We’re well and truly in the grip of winter, which means it’s time to get busy with warming comfort foods. Our new issue is on sale now at Coles Supermarkets and newsagents (that’s the cover, to the right of the screen), and inside there’s everything you’ll need to keep your friends and family toasty from the inside out. There are 16 pages of casseroles (half of them can be on the table in an hour or less, so you won’t be stuck in the kitchen for too long!), more than 20 fave ways with spuds, plus a special peek inside Margaret Fulton’s kitchen as she prepares an entertaining feast – including Sticky Date Pud and Brandy Snaps. Yum. If you want to have a look at the behind the scenes photos from the shoot day, take a look at our album (right).  

And by the way, how cool would it be to have Margaret as your mum? Our food director, Suzanne, is Margaret’s daughter, and just the other night after battling to get home in the rain, she had nothing for dinner. So she popped a few doors down to her mum’s place where Margaret prepared an impromptu feast that she’s still raving about – great quality ingredients prepared simply and with love are always the best. So check out this month’s Australian Table for inspiring ways to take care of your loved ones this month.

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Going to a shoot is like going on an expedition. We usually shoot at the photographer’s studio and have to bring all our kitchen gear (saucepans, knives, bowls, baking trays…) as well as all the food. I tend to buy a bit more than the recipe calls for in case something goes wrong and I need to whip up another pasta dish or cake on the spot.

The fruit and vegetables are bought on the day so they look their best. I always put the herbs in a wet tea towel in the fridge as soon as I arrive, to keep them nice and fresh. When the taxi picks me - and the 5 or 6 huge boxes - up, they always think I’m moving house! But I’m not the only one carrying a truckload. The stylist brings along all sorts of “props” for the shoot: plates, glasses, napkins, tablecloths, table tops, painted boards to use as backgrounds… sometimes even rugs, cushions, blankets or furniture.

A “shoot”, as we call it, is a team effort. Each person has a different technical role, but the best result comes from the team. For our casserole shoot (published in the July issue, see our photo album at right) Tanya, the photographer, and Marie-Hélène, our stylist, bounced back and forth with input on the angles of the shots, whether a napkin thrown carelessly on the corner of the table was working or not and so on. I often consider when I’m developing the recipes how the dish could be presented, as it’s hard for even the very best stylist to shoot 16 casseroles or pasta dishes without them all looking the same. But Marie-Hélène is very talented and always comes up with new ideas.

As the day progresses, the story suddenly comes together and takes on a life of its own. Everything is digital now, so the shots pop up in a second on Tanya’s computer screen. Before, photographers would take a polaroid and then shoot loads of photos on film to be sure to have a good photo. Now, we can check if the photos are right and save a huge amount of time and expense.

There are many myths about a food photo shoot, but here’s what really happens:

- I cook the recipe exactly as I would at home, following each step. The only difference is that I don’t toss all the ingredients together. I let Marie-Hélène do this, and then she places the food on the plate making sure you can see all the ingredients and that it looks as beautiful as possible.

- We don’t spray the food with any chemicals or hairspray. We’re much too eager to eat it to waste it away like that! Anyway, the principle is that if the food doesn’t look good enough to be shot, then that means that there is a problem with the recipe itself. But as we test all our recipes first in our test kitchen, there are no surprises on the shoot – just plenty to eat.

- We don’t throw away food. If it’s not eaten or taken home, we try to give it away to charities. Tanya is great for that because she always has tubs ready from OzHarvest, an organisation that collects food that would otherwise go to waste and distributes it to charities.

So there you have it – my work is not the usual day in the office!

Lucy Nunes, deputy food editor

We’ve got a few mums on our team here at Australian Table, and being also busy working women, they're so looking forward to Mother’s Day and a day off from the cooking tasks. Somehow a good cup of tea and a little laze in bed on the morning is the best gift of all.

Our May issue is packed with great ideas for Mother’s Day. There’s a helping hand for everyone to put their bit in and make Mum a great brunch, and great gift ideas for the kids to make her. As a special treat, we're making homemade bread (just be sure to use 7-8 gram sachets of yeast, and not the 75 grams we accidentally put in!).

Take a look at Channel 9’s Fresh cooking show on Friday 11^th, as chef Peter Evans and I cook French Roast Chicken for my mum, Margaret Fulton. Mum and I had a little disagreement about whether you should strain gravy or not. What do you think?

Love to hear from you, and happy Mother's Day to all the other mums out there, Suz

Happy Easter to everyone! I hope you all had a relaxing weekend with family and friends. Don’t know what the weather was like in your neck of the woods but in Sydney we had a lot of rain – it was fantastic. And even better, some of this downpour landed in the catchment areas.

You may have seen our very-versatile Suzanne on the Today Show this week (see photos at right). She baked Pear & Cinnamon Muffins with Richard and Kelly. Apparently a few head teachers have banned parents sending birthday cakes to schools with their children – Suz was giving viewers an alternative to those sickly sweet iced cakes we’re all used to. Do you think schools are going too far with this ban? Is it ok for kids to celebrate their birthday with a cake once a year? I think so, but I can also see the school’s point of view. If you’ve got 100 children in grade 2, and they all bring in a cake for their birthday during the year, that’s a lot of cake…

Anyway, if you’d like the recipe for Healthy Pear & Cinnamon Muffins, see below. Why not mix up the ingredients and use apples and cinnamon or bananas and vanilla?

Look out for our May issue of Australian Table next week – it hits the stands on Wednesday. It’s our budget issue, so get ready to start saving! You’ll find more than 50 great recipes that cost $3 or less a serve, and lots of great insider tips about making your money go further.

Enjoy,
Sophie

Healthy Pear & Cinnamon Muffins
Recipe by Suzanne Gibbs
Makes 18
Prep time 10 minutes
Cooking time 20 minutes

2 cups (300g) plain flour
1 tablespoon baking powder
11/2 teaspoons ground cinnamon, plus extra to dust
1/2 cup (110g) sugar
2 eggs, lightly beaten
1 cup (250ml) milk
2/3 cup (160ml) light olive oil
2 pears, peeled, cored, diced

1. Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan. Lightly grease three 6–hole 1/3 cup muffin pans.
2. Combine flour, baking powder and cinnamon in a bowl. Stir in sugar.
Fold through combined egg, milk and oil until just combined. Gently fold through two–thirds of pear. Spoon into prepared pans and top each muffin with remaining pear. Dust with extra cinnamon and bake for 20 minutes, until golden.
3. Cool for 5 minutes in pan before turning out onto a wire rack to cool completely.