Good health starts on the inside
This enzymatic dessert is a delightful palate cleanser after a hearty meat dish, or as an afternoon pick-me-up on a hot summer’s day. Fresh mango is a fruit bursting with antioxidants, and more than 20 different vitamins and minerals, and is a good source of fibre to keep you regular. ½ large mango, diced and frozen (or use frozen mango chunks) 1 frozen banana, peeled and roughly chopped 125ml coconut milk 125g coconut yoghurt ½ teaspoon alcohol-free vanilla extract or vanilla powder Juice of 1 small lime Pinch of ground cinnamon 1 handful of blueberries, to serve (optional) Pinch of grated lime zest PLACE the mango and banana in a high-speed blender. Add the coconut milk, coconut yoghurt, vanilla, lime juice and cinnamon. Whiz until smooth. COCKIES SURF COAST BLONDE, 4.4 per cent Easy-drinking ales that still pack a flavour punch look to be becoming big business in the craft beer industry, and this little ripper from the Barrabool Hills Brewery is a perfect example of why subtlety is thriving. The blonde ale is smooth and simple with a moderate bitterness and restrained yet striking floral, herbal and citrus features — due to a whirlpool blend of three hop varieties. Brewed here in South Geelong, the Cockies Surf Coast Blonde is an outstanding beer, and one highly recommended for beer lovers and newcomers alike. SERVE immediately, topped with the blueberries, if using, and a sprinkling of lime zest. For a firmer nicecream, freeze for four hours, or until set, then scoop into bowls or cones; if it becomes too hard to scoop, place in the fridge to soften. GEELONG foodie success story Angkana Nawar attributes years of experience cooking her native food for her recent success.
Ms Nawar, who operates Torquay Thai, Grovedale Thai and Chaba Thai, started off with the Torquay business more than seven years ago and has taken out the 2018 and 2016 best Thai cooking trophies for Greater Geelong.
“It’s in my blood that I can cook, I’ve never been to school,” Ms Nawar (pictured) said.
Arriving in Australia in 2002, she worked in factories and as a personal care assistant until finally giving in to her true passion — cooking.
In 2009, Ms Nawar started Torquay Thai, then Grovedale Thai in 2015 and most recently Chaba Thai in Newcomb.
Her family still owns a street food cart in her home town of Nakhon Sawan in Thailand.
She said growing up she cooked for both family and customers.
As for her most requested dishes, she said her green curry, pad thai and basil crispy pork belly were hotly contested favourites. This prebiotic bake is pimped up with a tangy garlic tahini drizzle. Roasting is a great way to cheer up any vegetable that may have been left in the fridge too long. The vegetables all cook at different speeds, so some are crunchier than others, which adds to the beauty of this dish. 200g Jerusalem artichokes 12 lemons 200g parsnips, peeled and quartered lengthways 300g heirloom or baby carrots, trimmed 2 leeks, white part only, washed well, cut into 2cm rounds 2 red onions, cut in half, or into thick wedges 1 jicama (Mexican yam bean), peeled, thinly sliced 12 asparagus spears, trimmed 60ml extra virgin olive oil Aleppo pepper or red chilli flakes, for sprinkling garlic tahini drizzle 1 garlic clove, crushed Pinch of Celtic sea salt 3-4 tbsp tahini 3-4 tbsp lemon juice, or more to taste 2-3 tbsp filtered water PREHEAT the oven to 200C. Line a large roasting pan with baking paper. TO prepare the artichokes, scrub them well, but don’t peel them unless the skin seems too rough. Cut in half lengthways and immediately rub the cut surface with the cut surface of the h lemon, to stop it browning. PLACE all the vegetables, except the jicama and asparagus, in a single layer in the roasting pan. Don’t crowd the vegetables, or they won’t roast and crisp up, so use another lined roasting pan if necessary. Drizzle with the olive oil and rub to coat well. BAKE for 25 minutes, turning the vegetables once. ADD the jicama and asparagus and roast for a further 10 minutes, or until the asparagus is just cooked and all the vegetables are golden around the edges. MEANWHILE, to make the garlic tahini drizzle, mash the garlic and salt to a puree, using a mortar and pestle. Transfer to a bowl and whisk in the tahini. ADD the lemon juice and a little bit of the water, whisking continuously, adding a little more water each time until the sauce reaches the consistency of thick cream or runny yoghurt. Taste and adjust the seasoning. SERVE vegetables with the garlic tahini drizzle.