The Good Food Guide is the definitive authority on Australian restaurants and this version contains more than 450 reviews of restaurants, plus bars and cafes, throughout Queensland and in northern New South Wales. Known for their “chef’s hat” scoring system, it is an honour for a restaurant or cafe to receive a hat or even to just be included in the guide.

To take advantage of this fantastic offer, visit this link.

This is a RocketFuel sponsored post

Queensland Good Food Guide Offer is a post from: entertaining made easy

This exceptional cookware brings the best qualities of commercial cookware to domestic kitchens. The range features a hard-wearing exterior and a non-stick interior for perfect stovetop and oven cooking. Using the latest non-stick technology, it offers fast even heating, low fat-cooking and easy cleaning.

The Chefs Toolbox Como AdvanceTM range of cookware is made from high quality materials designed to withstand many years of use, including multi-layering for durability and professional riveting to ensure that the handles are there to stay. Because the base is made from stainless steel, they are compatible with inductions cookers.  All the products in the Como AdvancedTM range are covered by a 10-year warranty.

The range is extremely versatile, and can be used on the stove (including induction cooktops) as well as in the oven. I love the fact that if I’m making a dish like Beef Bourguignon, I can brown the beef in one of their pots, add the liquid and then place it straight in the oven. Similarly, if I’m cooking a fillet of beef, I’ll sear it over the stove it in the same pan that I roast it in the oven. Anything that reduces washing up and saves time always get a big thumbs-up from me!

Products included in the Como AdvancedTM range are:

•    28cm Sauté Pan – This is a great all-rounder, and if I could only own one pan, this would be the one! The Sauté Pan can be used for sautéing, baking, casseroling and frying. You can even use it for stovetop baking, thanks to the steam vent.

•    30cm Square Roaster – A family sized pan that fits 2 large chickens or a large rib roast, plus vegetables. Also great for lasagne.
•    36cm Wok with Steamer & Lid – Equipped with a very large base and stainless steel steamer, the wok is great for stir-fries, curries and steaming. The steamer is large enough to fit a 1.5kg fish.
•    Frypans – 22cm and 30cm with lid.  The 22cm is a great size to cook 2 fillet steaks or salmon cutlets, also good for toasting nuts and spices. Both are ideal to make frittata.
•    Saucepans and Stockpots – Come in 4 sizes (2, 3.5, 6 and 9 litre), to suit a mulitude of dishes and tasks.
•    Griddle Pan and Chefs Grill – The Griddle Pan is ideal for grilling almost anything and can also be used as a small roasting dish. The Chefs Grill is perfect for healthy grilling all year round (note the Griddle Pan and Chefs Grill are not suitable for induction cooking)
•    Como Commercial Tri-Ply Baking Dish – Perfect for cooking succulent roasts, and you can transfer it to stovetop to make gravies. Also good for large lasagnes.

The Chefs Toolbox are currently offering some fantastic specials on their Como AdvancedTM cookware this Christmas, including:

•    Family Feed Pack, includes Square Roaster, Wok and 9L stockpot (save $268)
•    Roasting Set, includes Baking dish, Roasting Rack and Carving Set (less than half price)
•    Bonus Griddle Pan when you purchase a 30cm Frypan

These specials are available until 31 December 2011, but to ensure delivery before Christmas  you’ll need to place your order prior to 15 December, 2011. For more information about these fantastic products or to place an order, visit their website.

Review: The Chefs Toolbox Cookware is a post from: entertaining made easy

The grapes for the Cool Harvest range are picked at the cool of night, hence the name.  According to Jacob’s Creek Winemaker Rebekah Richardson, the night harvesting of the grapes is essential for creating the crisp and fresh style of the Cool Harvest range, which makes them an ideal choice for serving at barbeques, parties, lunches and relaxed outdoor dining.

The Jacob’s Creek Cool Harvest range comprises:

Jacob’s Creek Cool Harvest Sauvignon Blanc 2011
Refreshing and zesty balance of lychee, lemongrass and citrus. The palate shows lovely balanced acidity which is vibrant to the finish. Delightful on its own or with soufflés, Thai curries or any citrus based dessert.

Jacob’s Creek Cool Harvest Pinot Grigio 2011
Refreshing and zesty pear and citrus flavours balanced by nuances of crème anglaise to finish. Delightful on its own or with any form of shellfish or a great match to fresh fruit desserts.

Jacob’s Creek Cool Harvest Shiraz Rosé 2011
Bursting with fresh berry fruit, reminiscent of biting into a summer strawberry, followed by a gentle finish of nicely tempered spice and quince. Delightful on its own or with coconut based curries, stir fries or berry crepes.

Jacob’s Creek Cool Harvest Sauvignon Blanc Cuvée NV
Refreshingly effervescent with zesty flavours of lychee, lemongrass and citrus carried through by a vibrant acidity to the finish. Delightful on its own or with soufflés or citrus based desserts.

I enjoyed a couple of glasses of  the Pinot Grigio with dinner last night, and it was indeed a crisp and lively wine which is in the effervescent Italian Grigio style rather than the softer French Gris style. It married perfectly with my dinner of Barbequed Cuttlefish on an Asian herb salad with Thai dressing. I was pleased to note that the alcohol content is lower than many Australian wines, making it a good choice to drink in the warmer weather.

The Jacob’s Creek Cool Harvest range is now widely available from liquor retailers around Australia (RRP $14.99).

Competition
Entertaining Made Easy blog has 2 x prize packs of 4 bottles of the Jacob’s Creek Cool Harvest range (1 of each variety) to give away. All you need to do to be in the running is:

1. Leave a comment at the end of this blog post stating in 25 words or less what your favourite summer indulgence is,
AND
2. “Like” our facebook page at www.facebook.com/NoosaCookingSchool and/or subscribe to the life’s a feast Entertaining Made Easy newsletter at www.lifesafeast.com.au/subscribe.htm

Entry to the competition constitutes acceptance of these conditions. All entry instructions and prize information published by the Promoter form part of these conditions.

Terms and Conditions:
1. The promotion is open to any resident or citizen of Australia aged over 18 years.
2. Participants may enter the competition once only.
3. Prizes are not transferable or redeemable for cash
4. The promotion commences on Tuesday 29 November 2011 and closes at 5pm (AEST) on Wednesday 14 December 2011. The competition winner will be announced by Entertaining Made Easy blog Friday 16 December 2011.
5. This competition is a game of skill. Chance plays no part in determining the winners.
6. The winner will be judged based on creativity of answer.
7. Judges’ decision is final and no correspondence will be entered into.
8. The judges reserve the right to disqualify entries, should the content violate the terms and conditions (eg..offensive content)
9. The winner will be contacted by Entertaining Made Easy blog.
10. Supplying your valid contact details are part of the conditions of entry to this promotion. All contact details entered incorrectly shall be deemed invalid.
11. Prizes are not exchangeable and cannot be taken as cash.
Prize:
4 x bottles of Jacob’s Creek Cool Harvest Wines (Sauvignon Blanc 2011, Pinot Grigio 2011, Shiraz Rosé 2011, Sauvignon Blanc Cuvée NV)
Please allow 14 days for delivery of the Prize.
12. No responsibility is accepted for any variation in the value of the prizes.
13. By entering the competition and submitting content you authorise that it is your own content and that you are permitted to distribute such content.
14. The Promoter reserves the right to at any time delete any content that in sole judgment violates the terms & conditions or which may be offensive, illegal or violate the rights, harm, or threaten the safety of any person.
15. If for any reason this promotion is not capable of running as planned because of infection by computer virus, bugs, tampering, unauthorised intervention, fraud, technical failures or any other causes beyond the control of the Promoter which corrupt or affect the administration, security, fairness, integrity or proper conduct of this promotion, the Promoter reserves the right to cancel, terminate, modify or suspend the promotion or to disqualify any individual who tampers with the entry process, subject to any written directions given under applicable State or Territory legislation.

Good luck, feel free to share this post and Entertaining Made Easy is looking forward to seeing your entries!

Win the new Jacobs Creek Cool Harvest range of wines is a post from: entertaining made easy

Ayam’s products range from coconut milks and creams, to sauces and condiments, noodles and desserts. Their coconut milks and creams are exceptional – rich and creamy, not watered down like many inferior brands. I use their coconut products when making a curry and the result is always superb. One of my favourite Ayam products is their Palm Sugar, which is conveniently sold in a liquid form, ready to use. Say goodbye to time-consuming grating blocks of palm sugar and getting in a mess!

Another great feature about Ayam products is that many of them are gluten-free, including their soy sauce. You can view their range of gluten free products here. Participants that attend our Gluten-Free Cooking Class are thrilled to discover that they have access to such a large range of gluten free products.  Ayam products are also free from artificial colours, flavours (including msg) and the majority of them are preservative free.

Ayam products are readily available, stocked by all major supermarkets and many smaller independent stores.

Try this simple and delicious Thai-inspired recipe, made using Ayam products. The beef becomes very tender and falls off the bone due to the long cooking time.  Don’t trim the fat from the beef ribs, as it adds to the delicious flavour of the coconut sauce.

Beef Ribs Baked in Coconut

Ingredients (serves 4):

600ml Ayam coconut milk
3 tablespoons Ayam palm sugar
2 tablespoons Ayam Thai fish sauce
2 lemongrass stalks, bruised with a mallet and cut into 3
5 cm piece ginger, sliced
4 birds eye chillies (small red chillies), seeded and finely chopped
5 garlic cloves, peeled and finely chopped
1 large lime, rind finely grated and juiced
3 star anise
2 cinnamon sticks
1.5 kg beef ribs, with bone

To serve: steamed jasmine rice

Method (prep 15 mins, cooking time 90 mins):

1.    Preheat the oven to 180°C (160°C fan-forced).
2.    Place all ingredients except the beef ribs in a large casserole or baking dish and mix well. Add the ribs and baste with the sauce. Cover and bake for 60 minutes, basting and turning occasionally. Uncover and cook for a further 30 minutes or until the meat is tender and falling off the bone, turning once.
3.    Serve with steamed jasmine rice, spooning the juices over the meat.

Beef Ribs Baked in Coconut, made using Ayam Asian products is a post from: entertaining made easy

Olive, herb & parmesan loaf

This evening I tried their Olive, Herb and Parmesan Loaf featured in Issue 3. I was immediately attracted to this recipe, as I liked the idea of a savoury loaf that is easily put together without the use of yeast or the necessity for kneading. Instead, the use of buttermilk, baking powder and bicarbonate of soda make this loaf rise. The recipe includes stuffed olives, pimentos (red peppers), herbs and parmesan for flavouring. I altered the recipe slightly and used kalamata olives instead of stuffed olives, and sun-dried tomatoes instead of the pimentos. It’s a straightforward recipe, the result being a light-textured, flavoursome savoury loaf. I served it alongside a bowl of hearty soup which made for an ample dinner. It would be lovely served for lunch with a mixed salad, and would make perfect picnic food. Next time I make this recipe, I would add a couple of cloves of crushed garlic and a pinch of chilli flakes for an extra punch. You can actually view the recipe on the Baked and Delicious Website.

One of the things I like about this magazine is the clear, concise, step-by-step instructions, with plenty of illustrations. I also like the explanations behind the methodology – after all baking is more of a science than an art. For example, in the Olive, Herb and Parmesan Loaf recipe, it explains the importance of having all the ingredients prepared before mixing the dough due to the baking powder and bicarbonate of soda giving an immediate lift to the flour.

The other recipe I tested, also from Issue 3, was the Lemon Drizzle Cake. This is a beautiful cake, perfect for morning or afternoon tea, and again a simple fail-proof recipe. I used limes instead of lemons (due to the abundance of fruit on my lime tree!) and the end result was delicious. I particularly liked the use of golden syrup in the drizzle, rather than sugar used in most similar recipes. I served this as afternoon tea to an interstate visitor, and she had three servings!

I can highly recommend Baked and Delicious magazine to anyone who enjoys baking, or would like to become proficient at it. There are 60 issues in the Baked and Delicious collection, each coming with a piece of silicone bakeware or fancy decorating tool which builds into a complete baking collection.

Although Baked & Delicious is available for sale in newsagencies, there are a number of great benefits for subscribing including:

•    4 exclusive gifts for subscribers only worth over $75.00 (electronic kitchen scales, cake tins, cake slice and binder)
•    Price guarantee: the price remains the same throughout the series
•    Guaranteed delivery to your door
•    You’ll never miss an issue

The per issue prices are $2.99 for issue 1, $7.99 for issue 2 and $14.99 from issue 3 onwards. You can subscribe via the subscription page on the Baked & Delicious website, and it’s possible to unsubscribe at any time.

Entertaining Made Easy is currently running a competition offering a subscription to Baked & Delicious which includes 60 issues of Baked & Delicious and 4 exclusive (subscriber only) gifts, in total worth $1,105.00. The competition closes on 28 September 2011. To enter, please visit our blog post which explains what you need to do to enter as well as the terms and conditions. Good luck and happy baking!

Review: Baked and Delicious Magazine is a post from: entertaining made easy

I reviewed Issue 3 last week, which included a silicon loaf pan, and some gorgeous recipes including the classic Sachertorte and a delicious-sounding Olive and Parmesan Loaf. I opted to test the Lemon Drizzle Cake which was simple to make and really delicious. The silicon loaf pan provided with the magazine worked a treat and was easy to clean. In addition to the recipes, the magazine included techniques such as working with yeast and how to make pizza dough. Just one thing to be aware of: Baked and Delicious recipes use an English tablespoon of 15 mls, rather than the standard Australian 20mls. So when you’re measuring your ingredients and using Australia spoons measures, use 3 teaspoons (3 x 5ml) for each tablespoon mentioned in the recipe.

There are 60 issues in the Baked and Delicious collection, each coming with a piece of silicone bakeware or fancy decorating tool which builds into a complete baking collection.

Although Baked & Delicious is available for sale in newsagencies, there are a number of great benefits for subscribing including:

•    4 exclusive gifts for subscribers only worth over $75.00 (electronic kitchen scales, cake tins, cake slice and binder)
•    Price guarantee: the price remains the same throughout the series
•    Guaranteed delivery to your door
•    You’ll never miss an issue

The per issue prices are $2.99 for issue 1, $7.99 for issue 2 and $14.99 from issue 3 onwards. You can subscribe via the subscription page on the Baked & Delicious website, and it’s possible to unsubscribe at any time.

Competition:
Entertaining Made Easy is thrilled to announce a competition offering a subscription to Baked & Delicious which includes 60 issues of Baked & Delicious and 4 exclusive (subscriber only) gifts, in total worth $1,105.00. To enter, all you need to do is:

1. Leave a comment at the end of this blog post stating why you’d like to win a 60-edition subscription to Baked & Delicious (in 25 words or less)
AND
2. “Like” our facebook page at www.facebook.com/NoosaCookingSchool and/or subscribe to the life’s a feast Entertaining Made Easy newsletter at www.lifesafeast.com.au/subscribe.htm

Entry to the competition constitutes acceptance of these conditions. All entry instructions and prize information published by the Promoter form part of these conditions.

Terms and Conditions:
1.         The promotion is open to any resident or citizen of Australia.
2.         Participants may enter the competition once only.
3.         Prizes are not transferable or redeemable for cash
4.         The promotion commences on August 22nd 2011 and closes at 5pm (AEST) on September 28th 2011. The competition winner will be announced by Entertaining Made Easy blog on September 30th 2011.
5.         This competition is a game of skill. Chance plays no part in determining the winners.
6.         The winner will be judged based on creativity of answer.
7.         Judges’ decision is final and no correspondence will be entered into.
8.         The judges reserve the right to disqualify entries, should the content violate the terms and conditions (e.g.offensive content)
9.         The winner will be contacted by Entertaining Made Easy blog.
10.       Supplying your valid contact details are part of the conditions of entry to this promotion. All contact details entered incorrectly shall be deemed invalid.
11.       Prizes are not exchangeable and cannot be taken as cash.

Prize:
1 x 60 issue subscription to Baked & Delicious Magazine
Please allow 30 days for delivery of the Prize.

12.       No responsibility is accepted for any variation in the value of the prizes.
13.       By entering the competition and submitting content you authorise that it is your own content and that you are permitted to distribute such content.
14.       The Promoter reserves the right to at any time delete any content that in sole judgment violates the terms & conditions or which may be offensive, illegal or violate the rights, harm, or threaten the safety of any person.
15.       If for any reason this promotion is not capable of running as planned because of infection by computer virus, bugs, tampering, unauthorised intervention, fraud, technical failures or any other causes beyond the control of the Promoter which corrupt or affect the administration, security, fairness, integrity or proper conduct of this promotion, the Promoter reserves the right to cancel, terminate, modify or suspend the promotion or to disqualify any individual who tampers with the entry process, subject to any written directions given under applicable State or Territory legislation.

Good luck everyone – keep your entries coming and feel free to share this post!

Win a Subscription to Baked & Delicious Magazine Worth over $1000! is a post from: entertaining made easy

On one of my first posts, you can read all about the recent 2011 Noosa Food & Wine Festival, Australia’s leading food and wine event. You can view photos of some famous foodies, including Matt Preston, Stephanie Alexander and Maggie Beer who I was lucky enough to meet during the weekend. Stay tuned as I review local products, produce, restaurants and cafes, as well as share some of the wonderful foodie experiences available in the region. As is the case with this blog, Noosa Foodie uses my own recipes and photos. I would love you to visit Noosa Foodie, and value your feedback and shared experiences.

Gail
xxx

My new blog: Noosa Foodie is a post from: entertaining made easy

Poh bursting with natural enthusiasm

Poh’s first book, simply titled “Poh’s Kitchen” is her journey through the wonderful world of food. Beautifully presented and photographed, the book contains more than 80 recipes, some of which have been featured on her TV show. Poh’s cooking style is heavily influenced by her Chinese-Malay background, and the recipes (all her own) are designed for the home cook and (like my own recipes) are  easy to follow as well as foolproof.

I had the opportunity to meet Poh at the book launch, and she was just  lovely - extremely down to earth, surprising considering her shoot to fame. Her popularity was evidenced by the fact that the restaurant had to turn away 700 people to attend the launch! She has a gorgeous sense of humour and an infectious laugh.

Poh was happy to share some of her Masterchef experiences and secrets, which really brought the house down. Like how the pantry was reorganized on a regular basis to send the contestants in a spin when they had just 1 minutes to find their ingredients.  Or how she had no idea where “the house” was when she had to instruct a taxi driver how to take her home.

Me and Poh

Amazingly, Poh only started cooking in her early 20’s, although she said she grew up in a house of food. Her passion for food and cooking is undoubtedly largely responsible for her success. Her creative background (Poh is a professional artist) is certainly an attribute too, and she strongly believes cooking is a creative process. Poh’s aim is “to bridge the gap between the home kitchen and restaurants”.

The lunch menu, a Berardo’s creation, was as follows:

Chrystal Bay Prawns, Green Mango Salad, Local Cane Juice Dressing, Crisp Peanuts
-
Braised Salmon, Light Fragrant Broth, Star Anise, Cassia Bark
-
Innisfail Paw Paw Parfait, Tropical Fruits, Lime Syrup

It was a most pleasant afternoon, great food, company and ambiance – all the essential ingredients for a great time.

Braised Salmon, Light Fragrant Broth, Star Anise, Cassia Bark

Poh’s Book Launch is a post from: entertaining made easy

When shopping for electronic scales, check what the incremental measurements are. Ideally look for 1-gram increments, particularly important if you enjoy baking.

Also, look for a set of scales that has a “tare” function that allows you to zero the scales after each ingredient addition. This will allow you to measure multiple ingredients quickly and accurately, and save on washing up too!

Another feature to look for is dual imperial and metric display, which allows you to use it for recipes from around the world.

life’s a feast uses and recommends The Chefs Toolbox Electronic Scales. What I love about them is that in addition to including all of the above features, they also boast a sleek, easy-to-store design and a handy conversion and temperature reference chart on the platform. They are also easy to clean, with just a quick wipe-down required. My students love using them in our cooking classes.

The Chefs Toolbox Electronic Scales, not available from retail stores, can be purchased from The Chefs Toolbox website (you’ll find them under “Chefs Tools”). 

Kitchen Tool of the Month: Electronic Scales is a post from: entertaining made easy

Silicon bakeware is made from food-grade silicon, which makes it 100% safe for use in the kitchen. Unlike metal bakeware which is susceptible to oven “hot spots” which can result in overcooked areas of a cake or biscuits, with silicon heat is evenly distributed, resulting in uniformly cooked foods.

Due to its non-stick finish and unlike metal bakeware, food won’t stick; in most cases, it doesn’t even need to be greased. It’s also a lot easier to clean than its metal counterparts, as well as being dishwasher safe.

As a result of its flexibility, food is easily removed, even without greasing. An added benefit is that silicon bakeware can be folded for easy storage.

Silicon bakeware can be used in the oven, microwave and freezer, making it extremely versatile.

My recommended brand for silicon bakeware is The Chefs Toolbox. Having used an inferior brand of silicone bakeware previously, I can honestly say that all silicone is not equal. The Chefs Toolbox silicone products are of excellent quality and durability, and they provide an excellent range including (but not limited to):

- 12-cup muffin
- 24-cup mini-muffin
- 12-cup friand
- 9 inch round cake
- Loaf
- Tartlets x 12
- Slice pan
- Kugelhopf
- Heart

These products, not available from retail stores, can be purchased from The Chefs Toolbox website.

Happy baking!

Kitchen Tool of the Month: Silicone Bakeware is a post from: entertaining made easy