BOXED TREATS

The Weekend Australian - Travel - - Front Page -

Alive­andCook­ing: Chef James Ree­son keeps it lo­cal as he vis­its some of Aus­tralia’s top food and wine des­ti­na­tions, high­light­ing re­gional in­gre­di­ents as he pre­pares in­spi­ra­tional dishes along the way. Mon­day, 5pm, Life­Style Food.

TheRiverCot­tageTreat­ment: One of the world’s most fa­mous tree-chang­ers, Hugh Fearn­leyWhit­tingstall, at­tempts to con­vert a group of city­d­welling, fast-food loving, non-cooks to his River Cot­tage phi­los­o­phy. Thurs­day, 7.30pm, Life­Style.

has just started im­port­ing an al­most hand­bag-sized chur­rera for sale in the Aus­tralian mar­ket.

This ex­cel­lent lit­tle gad­get sim­ply needs to be loaded up with chur­ros bat­ter (recipe in­cluded), which is then pressed out in the tra­di­tional thin stream, snipped into bite-sized lengths and fried in oil. The fi­nal touch, of course, is a lus­cious dip­ping pot, prefer­ably made from the deca­dent cook­ing chocolate from Barcelo­nan choco­latier Blanxart (also im­ported by The Span­ish Pantry). Surely the per­fect gift for the food-loving friend who has it all? www.thes­pan­ish­pantry.com.au; www.sanchurro.com.

DE­TEC­TIVE loathes: Squir­rels. Braised with ba­con, that is. Or even Pek­ing duck style, as served by a ho­tel in Bri­tain’s Lake District. TheNewYorkTimes re­ports that the ridicu­lously cute ro­dent is now grac­ing the Bri­tish ta­ble; it’s in­creas­ingly to be found at farm­ers’ mar­kets, butcheries, vil­lage pubs and even high-end restau­rants.

‘‘ It’s a great con­ver­sa­tion starter for din­ner par­ties,’’ says butcher Barry Shaw, who is sell­ing grey squir­rels. De­tec­tive , who would never be able to look an­other Beatrix Pot­ter book in the eye should she suc­cumb to this lat­est ‘‘ del­i­cacy’’, will have to stick to idle gos­sip and rude jokes to keep her next soiree afloat.

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