Author Archives: gracienumber1

Sexy French and Drunken Fruit

at Les Bistronomes by Wendy Johnson

Photo by Sean Davey.

Don’t classic French dishes, like bouillabaisse and duck à l’orange, just make you want to worship to the food gods? They make me want to worship. These sophisticated dishes, that require megadoses of talent to create and plate, are being celebrated on the newly released seasonal menu at Les Bistronomes in Braddon.

Owners Abel Bariller and Clement Chauvin, with their sexy French accents, live and breathe wonderful wines and dishes that you may think have gone out of style but which, if truth be told, never, ever will—especially when served with such finesse.

Image LFW

Les Bistronomes can best be described as rustic French chic. It’s a casual, comfortable dining environment, with padded chairs that allow you to sit back and relax, and tables large enough to hold beautifully plated food and several wine glasses (at least that’s how many accumulate each time we visit).

Clement says they have added new dishes to the autumn menu but wouldn’t dare remove some that customers order time and time again. And currently that includes the chestnut and caramelised onion soup—silky smooth, earthy in texture and perfect for this time of year. And the ash encrusted duck à l’orange, a whole duck with red cabbage, orange and pine nuts (served for two).

Another dish Clement wouldn’t have the courage to remove is La Bouillabaisse, with its wonderfully complex flavours. This fish soup, traditionally associated with the Provence region, has been made for centuries. This one is created with love with Rouille sauce, which, as it name implies, is rust in colour, adding to the richness and depth of the soup. And let’s not forget the salmon, scallop, mussel and clams.

Photo by Sean Davey.

The menu at Les Bistronomes has a section of mains to share for two people, and pre-ordering is recommended. New on the menu is roasted piglet and Alsace sauerkraut served with potato, caramelised apple and truffle ($72 for two). This special section of the menu also features Cape Grim rib eye served with bone marrow, chips and béarnaise sauce ($96 for two). Each one takes 25 or 30 minutes to make, so rest easy and enjoy the wine and the ambience.

And now it’s time for the grand finale desserts, which Les Bistronomes is so famous for. There’s that classic vanilla bean crème caramel which you simply can’t beat (this one served with a drunken fig), a famous pear and almond Tarte Bourdaloue with vanilla yoghurt sorbet, a raspberry soufflé and a chocolate mosaic. If you please, the French cheese platter is a winner and Abel will help you select the best wines to match.

Photo by Sean Davey.

Abel is a professional French master sommelier and a ‘Knight of Cognac’. He has a nose for the best varieties and labels and is happy to chat away about what makes each wine on the menu a top pick.

Clement’s background in the kitchen started early. He was a young 18 years of age when he landed a position working in two-Michelin star restaurant Pic (Valence) and also received some heavy duty training in executing perfect flavours and perfect plating at Gordon Ramsay’s Claridges in London.

For a special occasion give yourself time to peruse and taste, or book a five-course chef’s degustation on Saturdays at lunch for an amazing $50 per person (this is worth every bite). Or just enjoy whatever you’d like for lunch or dinner off the a la carte menu or specials board.

Bon appétit.

Image LFW

Les Bistronomes is at the corner of Mort and Elouera Streets in Braddon. Open lunch and dinner, Tuesday to Saturday. 6248 8119.

Images by Sean Davey – http://www.seandavey.com.au unless otherwide indicated

Fasta Pasta = Healthy Pasta

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Big news today is that Mars Food, the makers of Dolmio and Uncle Bens pasta sauces and meal kits, is changing its labels in the UK to issue a warning that the sauces should only be consumed ‘occasionally’ because of the their high salt, sugar, and fat content. They do not say if this will extend to Australia, and other products by Mars Food. But seriously … who buys this stuff when it’s easy-peasy to make your own.

Dolmio labels will soon be changing to read consume ‘occasionally’ instead of everyday. Image – independent.co.uk

We stopped using ready-made sauces years ago, and our favourite pasta sauce is simple fresh vine-ripened tomatoes with hint of garlic and chilli. Even better if your toms come from a nice organic market such as Capital Region Farmers Market (Saturday am) or Choku Bai Jo (North Lyneham and Curtin).

So check it out. We promise you’ll never go back to ready-made sauces!

Photo by LFW

What you need: 3 – 4 large vine-ripened tomatoes, 2 cloves garlic, 1 very small red chilli (optional), and a teeny drizzle of good quality extra-virgin olive oil.

What you do: Cut your tomatoes in half and pop everything in your food processor and whiz until you get a nice thick sauce. How easy is that? If you don’t have a food processor, chop everything really finely and place in a saucepan over a low heat. Stir constantly (you don’t want it to burn) until it reduces to a nice sauce.

You can vary the sauce by including one or more of the following; a few fresh basil leaves, a couple of mushrooms, a few slices of red pepper, a couple of nice fat fresh olives from the deli, or a tablespoon of grated parmesan. However, we leave it up to people to put their own parmesan on so they can choose how much, or how little, cheese they want. Also best not to include if you’ve got dairy-free people popping round for pasta.

You can also use the basic sauce on your pizza bases.

Fresh and organic veggies from Choku Bai Jo

Eat fresh—eat healthy! Bon appetit!

Cooking Thai 101—Thai Fish Cakes

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We’ve been a bit tardy with the Thai recipes (promised in December—yes, that long ago), but before we start, we’ll recap with a visit to our earlier post on Cooking Thai 101 where we outlined the basics you need in your kitchen before you start your adventure with cooking Thai food.

Thai fish cakes with hot sour sauce (see recipe below)

One of our fave Thai foods is Thai Fish Cakes and part of our sojourn into authentic Thai cooking—with Silom Thai Cooking School—was to learn how to make them, and surprisingly, they’re not as tricky as you might think. So grab your ingredients and your wok or frypan and Let’s Cook Thai!

Thai Fish Cakes (serves 2 – 3)

What you need: 500 grams finely chopped white fish such as ling or mahi-mahi, or you can use salmon steaks, 5 kaffir lime leaves rolled and cut into thin strips, 1 tablespoon red curry paste, 1 teaspoon good quality Asian fish sauce, 1 teaspoon sugar, 1 tablespoon corn starch, 2 long beans or large green beans thinly sliced on the diagonal, 1 egg, and oil for frying. We choose to shallow fry in coconut oil but any good quality vegetable oil will do.

What you do: In a large bowl mix all ingredients together by hand, then take two tablespoon of mixture and shape into small flat patties. Heat oil and fry patties until golden brown turning once. And that’s it! Serve with dipping sauce and a crisp Asian salad.

Thai fish cakes with crisp salad

Thai chilli dipping sauce (well you can’t have Thai food without chillies, can you?)

What you need: 5 – 10 finely minced bird chillies (these are really HOT, so if you’re a Thai novice, start with 5 or 6 and be very careful when chopping, and don’t forget to scrub the chopping board in hot water afterwards!), 4 finely chopped garlic cloves, ½ cup good quality Asian fish sauce, 3 tablespoons white vinegar, 2 tablespoons freshly squeezed lime juice* (not out of a bottle), and 1 tablespoon refined brown sugar

What you do: Combine all ingredients together and mix well—this is best done in a jar with a sealed lid so you can give it a really good shake, then set aside for 10 minutes, then shake again. Repeat until the sugar has dissolved and store in the fridge. The sauce will keep for a couple of weeks.

Thai hot sour sauce

What you need: 2 tablespoons rice vinegar, 2 tablespoons freshly squeezed lime juice, 2 tablespoons fish sauce, 2 tablespoons hot chilli sauce (see above), 2 tablespoons crushed unsalted peanuts, and 2 small cucumbers peeled and sliced.

What you do: in a jar, mix together the vinegar, lime juice, fish sauce, chilli sauce and peanuts and shake well. Pour into a small bowl and add the sliced cucumber. Serve immediately.

*And, here’s Awesome Jay’s tip on squeezing limes. Cut your limes in half and squeeze the lime while running it against the flat rim of a knife (not the sharp side) over a small bowl. The lime juice will run down the knife and into the bowl—voila, no mess, no lime pulp, and no lime all over your hands. Cool eh?

Enjoy!

Recipes and tips courtesy Silom Thai Cooking School

Lost and Found—a leap of faith with boyandgirlco

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At first glance you don’t see the whales, but when you do—it’s pretty cool. Two of these graceful creatures feature on a new line of t-shirts being launched this month by Canberra’s boyandgirlco. By Wendy Johnson.

But these aren’t just any old t-shirts. These tees are special in many ways.

Can you see the whales?

For starters, they’re part of boyandgirlco’s new social initiative called Lost and Found. Funds from sales go to women and children affected by economic domestic violence, to help them get a head start in their lives. The tees also feature original artwork by a local artist. And they’re produced to the highest of international ethical standards, which means the earth is respected and so too are the makers.

The founders of boyandgirlco, Anita and Carlo Krikowa, started Lost and Found as an extension of their work in giving back to the community—a philosophy they adopted from the get go with the business donating to Menslink and Domestic Violence Crisis Service ACT.

Both experienced domestic violence and both want to keep on giving to the community. So they thought outside the square and started Lost and Found.

Anita says funds are channelled through the partnership with Domestic Violence Crisis Service Act so they get to the right people. “The priority is economic domestic violence which isn’t as well-known as other forms of domestic violence,” says Anita. “It’s when an abuser controls all the money in a relationship. It means the victim might have no access to bank accounts or an adequate allowance or even the money needed to get or hold down a job.”

The t-shirts are nothing short of wearable art, with the designs created by the resident artist at boyandgirlco, Canberra’s Katie McAuliffe, known affectionately as Bookie.

Models wearing boyandgirlco tees

Bookie adores the animal kingdom and is known for creating art with a warm and fuzzy story book feel. boyandgirlco intend to create a new design each season. The inaugural tee features whales but you’ll need to take a close look before you see all that is truly before you.

boyandgirlco t-shirt’s are as ethically produced as you can get by Earth Positive Apparel. They’re made using 100 per cent organic cotton, 73 per cent recycled water and 90 per cent renewable energy. The workers who make them are protected by Fair Trade laws.

The women’s tee is stylish with a semi-scoop neckline and stitched rolled sleeves. The men’s tee is a classic crew neck. The cotton is super soft and will get softer over time with the right care. And each one comes with a tag made of recycled birch that you can use as a bookmark.

boyandgirlco hasn’t just expanded the social good platform. They’ve expanded their business overall. They started out solely making sustainable furniture out of discarded pallets, but they’ve evolved into a lifestyle company that also makes homewares and clothing. Everything the company creates is unique, handcrafted and sustainable.

And, they’re out there participating in several community activities. This Friday, 8 April, they’ll be in Garema Place doing demonstrations on how to deconstruct a pallet and how to build at planter box at National Youth Week, run by the Youth Coalition of the ACT. The youth week festival runs from 2 to 7, and what’s more—it’s free.

Take a leap of faith with boyandgirlco

boyandgirlco t-shirts are only available through Cardif Collective, Green Square Kingston (upstairs in the Cusack Centre) and through www.boyandgirlco.com.au at $59.95.

Autumn 2016 ARF ChinWag out now!

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Our latest issue of ChinWag is available now!

Our cover boy for this issue is cute little Lego. Lego came into care on 22 January aged eight weeks and was adopted into his new forever home on 13 February.

This issue is full of information on what to do if your dog picks up a grass seed, crate training, camping with dogs, and socialisation. Plus, lots more info and rescue stats, and lovely pics of our recently adopted pooches! Download your copy now from http://www.fosterdogs.org

Rawspirations’ Inspiration!

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If you think raw vegan and vegetarian dishes are boring, think again. Just looking at Sabrina Muscat’s recipes is enough to make you drool and convert forever. By Wendy Johnson

Sabrina runs Rawspirations, a website stuffed full of free delicious recipes and ideas on healthy living. Her Instagram account has a whopping 74,600 followers and grows every day. And she’ll launch her first recipe e-book featuring her sensational sweets this Saturday 9 April at the Divine Rawspirations High Tea Event.

Baked purple sweet potato and pumpkin

Rawspirations’ ever-growing collection of savoury and sweet dishes are all organic and dairy-free, gluten-free and refined sugar-free. Some are baked and some are raw. This is food that looks and tastes amazing. Sabrina develops and trials all recipes, including her favourite baked purple, sweet potato wedges with smashed avocado, polenta and corn fritters, and rainbow sushi rolls.

For a little decadence in your life, Sabrina includes in her e-recipe book treats such as chewy caramel and choc custard cups, a choc mint slice, and a caramel slice that her family can’t get enough of. All of these desserts will be offered at the High Tea, along with mouth-watering raw and baked vegan and vegetarian buffet, organic wine, champagne and cold pressed juices.

For the High Tea, Sabrina is joining forces with Therese Kerr, voted one of Australia’s Top 50 Most Influential Women of 2015 and Organic Industry Leader of 2015. Therese owns The Divine Company, a line of certified organic beauty and personal care products.

Raw vegan choc-mint slice

Both Sabrina and Therese have had endometriosis, a major factor in their journey to live chemical-free lives. Endometriosis is where tissue from the membrane that normally lines the uterus grows outside the uterus, typically on the ovaries, fallopian tubes, intestines or other areas in the pelvis.

Sabrina’s story began many moons ago. She hadn’t been well and had almost given up on falling pregnant. In 2013, she sat shocked in her doctor’s office having been told she had Stage 4 endometriosis, a painful condition affecting between 25 and 50 per cent of infertile women.

“My endometriosis had spread through most of my organs and my doctor told me I had very little chance of ever falling pregnant,” said Sabrina. “It was suggested that I take a six-month course of a hormone therapy and type of chemotherapy, although there were no guarantees it would help me have a baby.”

Sabrina found some comfort by connecting with friends through Instagram. She ultimately chose not to go the treatment route but back to basics. “I decided to look at the underlying reasons my body wasn’t happy,” says Sabrina. “With support from my naturopath, I began to eat predominantly raw and vegan organic foods. Six months later I was pregnant and I had a beautiful baby boy.”

Chewy caramel and choc custard cups

Both Sabrina and Therese will speak at the Divine Rawspirations High Tea Event. Sabrina, backed by her studies in ongoing studies in nutritional science and her skills as a fully qualified life coach, will talk about how easy it is to eat well without compromising on food variety, presentation or taste.

Sabrina and Therese will also explore why thyroid challenges and other hormone-related disorders are so common these days and why it can be so hard to lose those extra few kilos no matter how much effort goes into it. They’ll share insights on the impact of chemicals in every day food and other products, including beauty products. “I’m not a preacher and believe that what worked for me may not work for everyone,” says Sabrina. “But I felt my experience, and Rawspirations, could motivate others to think health eating and living.”

Raw white chocolate and blueberry mini cheesecakes

The Divine Rawspirations High Tea Event is being held at Double Shot, Deakin, on 9 April. Bookings are essential. It’s a seated event with a maximum 150 guests allowed. Tickets, including the High Tea itself, are $58. Book online: www.rawspirations.com

Images of Sabrina Muscat by Margit Selg Photographer

Images of food by Sabrina Muscat

Trending Autumn with LFW!

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A few essential items can take you anywhere this autumn, and you probably have them already in your wardrobe. By Aine Dowling

The leaves are falling; nights are cooling, and it’s time to start thinking about getting the boots and jumpers out of hibernation, and check what’s trending in autumn/winter fashion. At a recent Get Your Style On event we were inspired by style guru and amazing presenter, Trish Murray, on autumn essentials and how to ramp up your wardrobe. And the best thing? You don’t need to take out a mortgage to look the part. With some savvy shopping, you can look like a million dollars without the spend! Check out our pics and Get the Look!

Crop jackets

Dark jeans, long tops, and a little crop jacket

Dark blue stretch jeans are definitely an item. Wear them rolled up for a casual look, or full length with cute little ankle boots for a more dressy date, and colder weather—just make sure they’re the perfect fit.

Dark blue stretch jeans

Long sleeveless tops (that cover your butt) look great with jeans and there’s a gazillion styles to choose from. Choose one with some shape that’s not too loose and bulky, and top it with a cropped jacket; one that sits just above or on the waist so the bottom of the top is showing. Stripes are also making a comeback in tops, as is the sleeveless turtle neck. Your little crop jacket can be plain, with or without a collar, or with stylish zip (or other hardware) features. Finish with a tote-bag for casual daytime, or a nice clutch for a great smart casual look.

The pencil skirt

A pencil skirt goes with anything. Wear it short with opaque tights and flats or ankle boots, or on the knee with full length boots or a heel. If you go for black, top it with some colour, you don’t want to look funereal, and many people just don’t like the all black look. A peplum top hides a tummy, while your shaped long top or tunic covers the hips and gives a longer line.

Pencil skirt worn with crop jacket and ankle boots

The boots

For style, comfort, and warmth, you can’t beat a good boot. Ankle boots are great with jeans and skirts, and long boots look terrific with short or long skirts and dresses. So many styles and colours to mix and match with—just don’t wear suede in the rain.

Cute ankle boots with buckle detail

The coat

As mentioned in our earlier post In the Trench, the Trench Coat is back! But, so is colour! Short or long, trench or not, look bright and cheerful in bright blue, forest green, burnt orange, plum, and bright red, or stay true to classic navy or camel. Pea coats, duffle coats, and trench ties or double-breasted will also be seen this autumn.

Winter coats: l-r Duffle, Pea, and military style

and finally … Scarves

Scarves are back—did they ever leave? This autumn/winter sees the arrival of the blanket scarf. A large warm square that can be worn rolled as a scarf or open as a shawl. Don’t underestimate the blanket in its name … round the shoulders, over the knees, as a poncho … you’re only limited by your imagination! And at the end of the season you can use it as a picnic blanket, dog blanket, sofa or bed throw or whatever!

How to wear the blanket scarf. Image by LFW

Thanks to Trish Murray, and Roundhouse Hotel Group, Premier Hotel and Apartments, Belconnen

London calling The Duxton!

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Duxton Kerbside Markets are back in 2016 with a twilight pop-up hosted by The Duxton, O’Connor, and shaking up the market scene with a real street/kerbside market feel a la Brick Lane in London! By Aine Dowling

Image courtesy The Duxton

With more than 25 stallholders, you can grab a bargain in clothing, vintage, homewares, aromatherapy, food and wine, art and design, jewellery and accessories, toys, and much more! You can also enjoy The Duxton’s great hospitality with burgers, steaks, pizza, salads, and yummy desserts, and kick back to cool music from Afi Ayup.

Here’s a little sample of what to expect—and enjoy!

Hummingbird Vintage—who doesn’t like a bit of vintage … ladies and men’s trendy vintage fashion at great prices. I know this because it’s where I bought my gorgeous tartan kilt last year, and it is a real kilt not just a pleated skirt.

Image courtesy Hummingbird Vintage – image from Hummingbird

Wyx and Wax make the most amazing candles. Remember these? How good do they look?

Candles from Wyx and Wax – image courtesy Wyx and Wax

Treat yourself to something special from Bonty or Glitterbomb

Bonty Bangle – image from Bonty

Glitterbomb pendant – image courtesy Glitterbomb

Then, take home a cheery bunch of flowers from Daisy’s Daisies, or a natural sweet treat such as this brand new Gungahlin honey with lemon, pear and vanilla, from Canberra Urban Honey

Gorgeous flowers from Daisy’s Daisies – image courtesy the florist

Canberra Urban Honey – image courtesy producer

Duxton Kerbside Markets are on this Thursday 31 March from 6 – 10pm.

It’s Vivid!

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Colour your World VIVID, by Wendy Johnson

Vivid is a word that describes perfectly the stunning colours of the leaves gracing the capital during autumn. And it’s a word that inspired Yumi Morrissey, the fashion designer behind Canberra’s independent label, Zilpah Tart, to get behind the lens of her camera to capture picture-perfect images she could use to design three new lines of fabric.

Vivid dress – also available in plain black

Vivid features a print with bright golden leaves Yumi discovered on trees in Yarralumla’s English Gardens. Another print features bold red leaves the designer discovered on trees while meandering through Diddams Close Park, Lake Ginninderra. And the third print—of a full tree image—was created around a shot Yumi took while in John Knight Memorial Park, also in Ginninderra.

Zilpah Tart’s three most popular styles of dresses are made in all three prints. For the colder weather (fast approaching) Yumi has adjusted her designs so some dresses and tops have long sleeves and she’s launching a new line of cape and outerwear.

Flared black cape – also available in red

Vivid loop scarves, which can be worn however your heart desires, are also part of the collection. “They’re light weight and an accessory in their own right,’ says the designer. “We wear a lot of solids in winter in the colder weather here in Canberra. These scarves easily add beautiful pops of colour.”

Vivid Loop scarf

The first time Yumi used her own photos to design her own fabrics representing special spots of Canberra was for the collection she launched at FashFest 2015. One pattern featured Australia’s very own Parliament House and a second the Civic Fountain. It was such a success that Yumi found herself wandering about with her camera in spring, capturing pretty blossoms at Tulip Top Gardens and Lennox Gardens for her Bloom Collection.

With Vivid, Yumi has manipulated the background colour of her photos, changing the blue sky to a grey scale, to form a colour palette that’s easier to wear in autumn and winter. “The grey is also a stunning contrast to the bright leaves on the autumn trees,” says Yumi.

l-r: Lava dress, T-shirt dress, Cowl neck dress

Vivid garments and scarves will be available at Cardif Collective, from Thursday 31 March (second level, Cusack Centre, Green Square, Kingston). Cardif Collective has the largest collection of independent, Australian fashion labels in the inner south. The Vivid collection also includes a gorgeous pencil skirt, and cowl neck top. Check out the full collection at www.zilpahtart.com.au

Vivid cross-front dress

Zilpah Tart products are also available online. Some, like Yumi’s handbags, cushions and scarves featuring the Parliament House pattern, are also sold through the gift shop, Parliament House.

Photography: Zilpah Tart

Make-up: Steph Church

Model: Rochelle Riley

In the Trench!

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Went to a terrific style night recently with style guru and fantastic speaker and presenter Trish Murray, and got the low-down on what’s in for autumn and winter fashion, and, some great tips and tricks on how to ramp up a simple pair of jeans and top and look like you’ve just stepped off the catwalk! But more about that later … what really caught our eye was the Blue Illusion Three-Way Trench Coat.

The trench is going to be ‘big’ this winter, and this trench beats them all.

Iris wears – Blue Illusion three-way Trench Coat

A short style trench in classic navy with tan contrast in the lining, lapels and inner collar, the coat is fashionably double-breasted and comes with a nice buckle belt—how to fasten the belt however, is the monumental question, though the general consensus in the fashion world is that you tie the belt. However, if you’re Iris Apfel (who’s 94 years young and the face of Blue Illusion—and isn’t that just fantastic!) you can basically do just what you feel like … and rightly so.

But back to the trench.

The trench works three ways. First, it’s a very stylish winter coat in 100 per cent pure cotton and looks totally fabulous, but … remove the trench feature and sleeves and you have a sleeveless vest trench. Then, wear the trench feature and sleeves by itself (it’s one piece) and it’s a bolero or cropped jacket that fastens at the neck. How cool is that!

The three-way trench sells for $299 and is available from Blue Illusion online, or from outlets at Westfield Belconnen and Woden, The Canberra Centre, and the Manuka Centre.

And now—how to ‘do’ the belt. You can tie at the front, or back, or do a grand Iris—whatever the heck you feel like!

LFW MAGAZINE

never lost for words

Author Archives: gracienumber1

Sexy French and Drunken Fruit

Fasta Pasta = Healthy Pasta

Cooking Thai 101—Thai Fish Cakes

Lost and Found—a leap of faith with boyandgirlco

Autumn 2016 ARF ChinWag out now!

Rawspirations’ Inspiration!

London calling The Duxton!

It’s Vivid!

In the Trench!