Belle magazine ch & tv

Belle
01/01/2012
Page: 206 Page 1 of 5
Section: General News
Region: National Circulation: 37216
Type: Magazines Lifestyle
Size: 5959.00 sq.cms
Frequency: Bi-Monthly

.11
s and soft past Badals's new
of design di.to Scholtei
ottection Was r clod in the styling Of a. spring dinner at Corporate Culture.
RAP !CHOLAS WATT WORDS TABOO BUCHANAN STYLING STEVE EOREPONtY b
ciPES SAVVA SAVAS RECIPE .DIT_QafiLMBIErSY FBEERtie

IMF
Copyright Agency Ltd (CAL) licenced copy Ref: 00121271355

Belle
01/01/2012

IP MENU

THIS PAGE A suspersded wnite
platform bilr, Min g with massed
5orim3 bloarnS decorated Cult's
Sydney sli-oryroom forthedroner
celebrelqg lfic arrival ar thenew
,Dilection trDrn 5cholter,& Callings

FP-
irrivtil ,,r 11,6 Wm. h rww.Seholue, A Raiiing, collection for Hay provided Rich.rd
,
.,..,.,...,J.Car,,,c,....,, i.,ig,,,,,,,,,r. with the perfect excuse to hosl. H tipring
clinger for , g mu', or kmehito..-Is and inleil, de,I.gner, The evening, introduced by hell,

The oailor-in-ehier, Noile Wliktokei-, wa,; held In Ctili's Syttlev showroom._ "It MIK it real
,,, it, h '3,4 an inri.mHLV din it cr. I; Dr 5 ,,,.13 numb, of sra IL) 0 d clew' s. he /I frl Wk nii
was arm:du...a I. he it 4 ern clion belwevn clitrqs was wonderful to watti L.," said Richard.
I
_

The $i tn ple graphies a ntl miqu 150 c 11.1,1: iiiccilour in the Srl.l ten ek Tkillin gs rugs .11 d n sirwr Y
provided the inspiration ini- Pt* TI I ,-1,,o- ...ie,,kitn al l.tor Silo, CnnInny",tu ii fling, in sralla I hut of
spring flowers. Hundredsof ciiloorful new-lit...,cm bud, adnrned a white platform that wENNospindree-
Enagicaliy over Ole bmg dinner lable- Sim. wm-1,-.cil Mth Sydney ',ter., SaYva Savas ril. Plaled on
a theme La complement Lhc crisp spring menu and lhe Del, oniduci,;_li was all abut,' ptipiirI
colour:' Steve said_ "The white space Is I he perfect CE111111 5 RI MAE, II ,peclal world for a dinner like
this_ Putting tugeLher a I El rge in allai inn 14 EVIC 111.1,11 oppi in u n il y to ex.p ',Wien!. witb a wider iqing.s,
ill flowers and a more diva, voila, r p,letie titan I. would ith.ua 1.1v use."
Says SHV.. "Our mcruis id l'ial.f are wr.1 t Len firr c,..c.11 event Li combination or wh Fi t ill, di.,"
wants and inst intl. When I .srarke wit It head chef Kak COIllimos about i he menu fea,-1 his dinner
she said 'Why noE Grovki. The rre,1111CSE of tile 114;N:clients complements Sieve', styl Mg perfealv."
Cue5is we greeted with canape, of gm t's iota .cl watermelon accompanied by 4.1{5,er Hill
Sparlding lIrul 20i16. Pots of warn t greeii olives and almond, flavoured with sminee and fennel
adorned !hi. 1ables. F,n tree ...as a salad of eggplant and white anchovies. with larann.a1ata. rocket
and niivu crilsiini. ntalelvat Milt Tulturni Three lionlu Eume Mane .21.li Lit. gsaatilk..cl lamb rump with
skorriti Li ki...104, beans 4.1nd parley salad with 'Fa ltarni Slingliwesell)()N followmirlitwinri 1cvas baked
semi in li cugard wrapped In tlio pastry with fig5, almonds and spiced syrup with Taltarn I Brut Tache
201 (-}, A ru.I the all Lila'. it Lint guest feedback; "I love .i.111 ktn ate ?Jou-ix; where %war,: able to truly ennritv
with Tv, olv from our Inclustrv." said &ea Maceda of Pepe,. Bay,. "Tim oii. y.. ri,i- , 'L., iderfid L'Verg..-
bILe 2e7


Belle
01/01/2012

Ca alash
C,H1
PS

EGGPLANT & WHITE hand and place in a mediumsize
ANCHOVY SALAD bawl. Scoop DUS Ow hot eggplant
5ER flesh and place in a bowl with the
THISPA.5,FFtl:InA ASOVIEHea.ther Back. stir in lernOb /dice and olive
a medium eggplant
Buttrose, Richard
Eihrn.114 ttipp extra virgin olive oil, oil, season with sea salt and freshly
Saidas..Gavin FLIVIS, El lie Watson
plus extra to brush. ground black pepper It sbould
OPPOSITE PAGE, FROM TOP Guests
appreciated the intirnateSetting thin slices olive bread break.upasyou stir Pur remain
Head waiter Guy Gatineau. Holly 24 white anchuvies pulpy - rt is not a buree
Pe,k,,FArbtba C hathaty. -Say va aaog baby beetroot leaves 3 ror the taramasalata, place bread
saias anti head chef Kate in a medium bowl, cover with cold
Conomps put the ftnishing EGGPLANT PULP watt, and set aside to soak tor ao
touchee to-the roasted !end] ELITZANO SALATM mi nutes. Ur. in. and squee2c out
a inediumegg-pl.nt as much water as possrbze Place
s clove garlic tarama and egg yalk into a medium
Jei,e of lemon rnixrng bowl, beat with electric
teblosIXOn5 e-etre virgin el,. ell beaters on a low speed until
creamy.Add soaked bread, onion,
TARAMASALATA
ga lemon Juice and pepper
s slices stale white bread,
WhileStill beating, slowlydrizzie
crusts removed
in oilas iimaking, mayonnaise.
soog karma cu red cud's roe)
Beatuntil light and fluffy.
egg yolk
4Slice remaining eggplantintothin
:anal/ amon, very finely chopped
ioundsand spnnk le lightly with
small. garlic clam crushed
salt. Leave tor halt an hour, then
Julceof 1 lemon
pat cley Flea oil in a farge f y
%teaspoon ground white pepper
pan over high heat, shallow fry the
szsrfil (1/2cuplextraArgloollve ull
eggplant,. in batches I'M 2 nirnutes
s.Fr the eggplanr pulp, pr.enear each side dr Until golden brown
grill on high. Linea hating tray with s Lightly toast the olive bread and
roiland oil lightly Cut eggplant in brush with olive oil
halt lengthwise, place cut side 610 seRre.arrange eggplanr pc:ip
down on the foil GNI tor aoo5 and taramasalata on plates fop
M111114e5 OF untri the skin 15 slightly with A. anchovies per semng. Pile
charred and the flesh is soft. beetroot leaves and eggplant
a Smalh the park dove wi th the wiunds thecentteand drizzle
back of a knile or the palm cri your with oil Gainl.Sh with Olive bread


Belle
01/01/2012

MENU
ROASTED LAMB 2 FOf skordalia, finely chop garlic
RUMP WITIT-1 with salt until a paste forms. Place
SKORDALTA, bread inasmall bowl,cover with
WHITE BEANS & cold water and seiaside to soak for
PARSLEY SALAD aominutes. Drain bread, squeeze
SE/WL5 5 out as much water as passible and
3 lands rumps W.I3out oog each}, place in a medium mixing bowl,
tlimmed Add potato, lemontUiCeand garlic
%cup dried Greek oregano leaves page. Using electriC beatetS, heal
2est of 1 lemon on a low speed,graduallyadOing
chasms garlic, crushed theoit until smooth and creamy
fiedil (r5. cup) extra vl r.gin olive Season to tasteand set aside
3 Preheat oven to 18o'C or 3.6o'C
SKORDA Lift fan forced Season Iamb. Heat a
G cloves garlic chargrilt or large frying pan ovei
1/2tea3poon sea salt high heat Cool, Iamb for.
e slices stale white Weed, minutes each side co until browned
crusts removed all Dyer. Transf ci toa large belong
lcup mashed potato tray, roast 10115 minutes or until
lulce eta lemon cookal to your liking Trapsrer is a
600d .1,6 cup] eicLracirin olive nil clean board, cover loosely with foil
and set aside to rest for ao-3.5
WIIITE BEAN & PARSLEY SALAD
minutes fit will-continue to cook
.h red onion, thinly diced
a Far the bean salad. place the
tablespoons red wine vinegar
onion inalarge bowl
Icups cooked Witten beans
and set aside for 5 minutes(this will
2 vine-ripened tomatoes, seeded,
pickle the onion slightly).Add the
sheer!, juice reserved
beans, tomatoes (and their juir0
a tablespoons baby salted capers,
and capers end season to taste
rinsed and drained
5 Toserve, warm skordalia gentty
scup picked flableat parsley leaves
inc sauce pan and dollop a small
Extra virgin olive oir
amount on each plate (it's very
s Combine oregano, tern.", ga rlic garlick vso you won't need:a lot:.
and-dived Placelambina Slice the lamband divide evenly
shalkornon-rnetallic container among plates, fanning slightly
and rub with marinade COVE r and Finally,add parsleyanda good
ref r(gerate, oyernighbf possible, dash or extra virgin alive oil to bean
otherwise a few hours wilt do. salad and divide am ong plates


Belle
01/01/2012

FOOD MENU

G A LA KTOBOUREKO nstantry Return to tne.boll, then

aft SEMOLINA CUSTARD
WRAPPED IN FILO
ES
remove trom heat and continue to
whisk for 1-2 m mutes or until thEck
3Cornbcne remain ingsugar and
V. cup Warn hed almonds eggs, then whisk into semolina
1 teaspoon ground cinnamon with the butter.Stra in custard into
tablespoon king sugas prepared tin,cs-met with foil and
4 sheets filo pastry bake for 3orminutesar until just sec
laig unsalted butter. melted It will puff up slightly Set asole TO
fr.s..11 i1 halved, to genre CD01, then refrigerateuntii chrlled.
Rem ewe from tin, trim edgesand
CUSTARD cut into 6 lOgS{abbut 10Cf1'1 411111
semi Ix cups) milk Lay one sheet of hlio on a clean
vanilla bean, split and worksur face ush all aver with
seeds scraped melted butter, then lay aoother
mg OA cup) caster sugar sheet d irectly on ton. EltUiri again
scinnamon quill With butter Cut thedouble sheet
a doves intoLhreEeen vertical lengths.
3l .u] Sp' inklewith some reserved
a eggs almond rnixtute, lavinga 2crn
34Ig sinsalted buster, dked bcgder.Placea loge custard at
the base of each length othlo.
SPICED SYRUP
then wrap iL up, Iike asp ring roll.
44eg (a cups) cuter sugar
5 Repeat AO remaining hlo and
taplespoons hnney
custard Place parcels on a baking
RIGHTCalabash pendant joke of °ranee., tifaillEd
Itghts and Plet Heun'The tray lined with baking pa per.8-rush
i<irinaman quill
Great Bear' candelabmfrom liberally with butter, thensprillde
1CiLIVE
Cul R. decorated the space. with Ternaining almond mixture
1iEUGIY4 lHTds. horn z Preheat aven to /60.Cor 4a*C Ref r igerate until butter sets.
Arri1 IIIel with colourful tan forced Placealmonds on a iThey will keep far a dayor two)
nerwers were complemented
bakmg tray. roast 10115 minutes .5 Preheat Ewen tO 200.0 Or 18eC
by lushdisolays of greenery
or until golden brown. Remove, tan forced Bake uarcels for 2o
set aside tocoolrthen chap nnely mmutes urrul golden brown
Place in a bowl with cinnamon 2 Meanwhh, Oace syrup
and icing sugar..and set a iide. ingred.ems in a medium saucepan
a For the cuStard, grea se and line and cook,stirn ng ove r (0.4 heat to
ncrn 2CM loaf tin with bakmg dissolve Me sugar, bring co the boil
paper. Combine rullk,varrilIa, hall Remove tram heat, keep warm
Ehe sugar, crnnarnan quill and S Pow syr oinver hot Parcels, then
cloves in a medium sauceDan Eiong allow ro cool to room temperature
to boiling po!nt. then gradually Cut diagonally and serve eath
pour in serriol.na whde whisking with baJta hgand a dr; zz!e of so-up


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