SLOW & STEADY

2. Change the electric pressure cooker setting to sauté or reduce the heat to medium-high. Add the pancetta, onion, celery, carrot and garlic to the pressure cooker. Cook, stirring often, for 5 mins or until the vegies have softened. Add the tomato, wine, bay leaves and rosemary. Simmer for 5 mins. Place beef in the pressure cooker, nestled among the vegies. Seal the pressure cooker and cook on high for 1 h 40 mins. Turn off the heat and slowly release the pressure according to the manufacturer’s instructions. Transfer beef to a serving dish. Cover and set aside for 10 mins to rest. 3. Set the electric pressure cooker to sauté or place the stovetop pressure cooker over medium-high heat. Add the beans to the mixture in the pressure cooker and simmer, stirring occasionally, for 5 mins or until the beans are warmed through. 4. To make the gremolata, place the parsley, garlic and lemon rind in a bowl. Mix until well combined. 5. Ladle the bean mixture on to the serving dish with the beef. Sprinkle with the gremolata and serve with bread. RECIPE: MIRANDA PAYNE, TASTE MAGAZINE PICTURE: GUY BAILEY Come down to the Cairns Esplanade for this year’s Cairns Festival Grand Parade, starting at 5.30pm on Saturday, 26th August. Be a part of the fun and vote for your favourite float. Simply log on to

and fill in your entry form to vote. The winning float will WIN $1,000 CASH thanks to Cairns Post. Make sure you support your favourite float and vote at this year’s Cairns Festival Grand Parade. SERVES 8 PREPARATION TIME: 20 MINS COOKING TIME: 50 MINS 1 tbsp extra virgin olive oil 2 tbsp dried breadcrumbs 500g dried fusilli pasta 50g butter ⅓ cup plain flour 3 cups milk 2 eggs, lightly beaten ¼ cup roughly chopped fresh dill 3 x 250g packets frozen spinach, thawed 100g fetta cheese, crumbled 250g fresh ricotta 1 cup grated mozzarella cheese Bean and tomato salad

400g green beans, trimmed, halved lengthways 2 x 200g tomato medley mix, halved 4 Roma tomatoes, sliced into rounds ⅔ cup pitted Sicilian olives, halved ¼ cup Greek dressing ¼ cup fresh dill sprigs METHOD 1. Preheat oven to 200C/180C fanforced. 2. Brush a 6cm-deep, 20cm x 30cm oval baking dish with oil. Add breadcrumbs to dish. Shake to coat. SERVES 4 PREPARATION TIME: 15 MINS COOKING TIME: 35 MINS 1 tbsp peanut oil 3 garlic cloves, finely chopped 3 fresh bay leaves 1 tbsp finely chopped fresh ginger 1 orange habanero chilli, sliced (optional) 2 tbsp curry powder 1 tsp allspice 500g sweet potato, peeled, chopped 250ml (1 cup) chicken stock 400ml can coconut milk 1 tbsp fresh thyme 600g chicken breast fillet, cut into 4cm pieces

1 lime, plus lime cheeks, extra, to serve Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain. Return to pan. 3. Meanwhile, melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 min or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 2 mins or until mixture thickens. Remove pan from heat. Whisk in egg. Season with salt and pepper. Add white sauce and 2 tbsp of dill to pasta. Stir to combine. Spoon into prepared dish. Press with the back of spoon to compact. 4. Squeeze excess moisture from spinach. Place spinach in a large bowl with fetta, ricotta, the mozzarella and remaining dill. Season. Stir to combine. Spoon spinach mixture over pasta Steamed rice, to serve Sliced green shallot, to serve Micro herbs, to serve METHOD 1. Heat oil in a saucepan over high heat. Add the garlic, bay leaves, ginger and chilli, if using. Reduce heat to low and cook, stirring often, for 2 mins or until aromatic. 2. Add curry powder and allspice and cook, stirring, for 1 min. Add sweet potato and stir until coated. Stir in stock, coconut milk and thyme. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for mixture in prepared dish. Sprinkle with remaining mozzarella. Cover with a layer of baking paper, then foil. Bake for 20 mins. 5. Remove and discard foil and baking paper. Bake for a further 15 to 20 mins or until golden and heated through. 6. Meanwhile, make bean and tomato salad. Place beans in a heatproof bowl. Cover with boiling water. Stand for 3 mins or until just tender. Drain. Refresh under cold water. Drain. Place beans, tomatoes and olives in a bowl. Add dressing and dill. Season with salt and pepper. Toss to combine. Serve pasta bake with salad. RECIPE: LIZ MACRI, SUPER FOOD IDEAS PICTURE: GUY BAILEY 20 mins or until sweet potato is tender. 3. Meanwhile, preheat a chargrill pan over high heat. Spray with oil. Cook the chicken, turning occasionally, for 5 mins or until lightly charred. 4. Add chicken to sweet potato mixture and simmer for 5 mins or until cooked through. Stir in juice of 1 lime. Serve with rice and extra lime cheeks, and sprinkled with green shallot and micro herbs. RECIPE: ALISON ADAMS, TASTE MAGAZINE PICTURE: JEREMY SIMONS