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Minimax Issue Eight - The Road Trip

THE ROAD TRIP ISSUE minimax.com.au

Minimax Issue Eight - The Road Trip - Page 2

With the longest weekend of the year headed our way, it’s the perfect time to get out and hit the road, have a break, enjoy our country and share some food, stories and memories with friends and family. That’s why for this issue of the Minimax Magazine we have decided to compile some tips and recipes so you can make the most of ‘The Big Weekend’.

ROAD TRIP ESSENTIALS Can’t Live Without A guide to some of the must-haves to make your next getaway in the great outdoors more fun and relaxing Kollab Picnic Mat $99 Tempa Atticus 800ml Water Bottle $34.95 The sun is shining and you want to head Oasis Insulated 2.1L Water Jug $59.95 to the park or beach? Stretch out your legs The one thing every hiker, bush walker with plenty of room for a banquet on the 2 or beachcomber needs is water. Both the metre by 2 metre Native Floral Picnic Mat Tempa Atticus and Oasis Drink bottles are by Kollab. Along with a funky design, the insulated to make sure your water stays mat comes paired with an adjustable strap cool even while you are out hiking in the so that they don’t need to be folded in any glorious sunshine. speci昀椀c way. Just fold or roll it up however you please and adjust the strap to suit.

Telescopic Set of 4 Maverick Cast Iron Marshmallow Forks $29.95 Double Jaf昀氀e Maker $49.95 Toasting marshmallows is another Cooking over a camp昀椀re is one the most favourite 昀椀reside tradition enjoyed by all. 2 enjoyable things about holidaying in the marshmallows are always better than one so great outdoors, and there are fewer more the double pronged fork is just the ticket. The classic camp昀椀re meals than the cheese extendable arm of these handy fork means jaf昀氀e. The cast iron double jaf昀氀e maker has you can keep a comfortable distance from the an extra long handle to ensure you don’t 昀氀ames, whilst packing up neatly to take up get burned by the 昀氀ames of the 昀椀re. minimal space in your rucksack or drawers. AVAILABLE SELECTED STORES ONLY COMING SOON Good Food Outdoors $19.99 Tempa Atticus Enamel Mug $14.95 The great outdoors doesn’t have to mean Victorinox 11cm Folding Paring Knife $29.95 stock standard camp food with little If you are wondering what are the 2 thought for 昀氀avour and nutrition. Good food kitchen essential items you need to pack can be enjoyed free from the four walls of on a camping trip, look no further than a a kitchen. Find inspiration for your picnics, hardwearing mug and a safe and trusty knife. bbqs or camping trips in this gem of a A classic enamelled mug is perfect for soups, recipe book. billy tea or just some good old H2O. And from the makers of the famed Swiss Army knife, this folding paring knife from Victorinox is the bees knees. Up to many a task, it folds into itself to save on space and deliver on safety.

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ROAD TRIP CLASSIC RECIPE Bush Spice Damper By Naomi Sherman Is there anything more Australian than an Easter road trip? An Easter road trip where you bake damper in your cast iron cookware? An Easter road trip where you cook damper infused with Aussie bush spices in your cast iron cookware? Okay, you get the drift. This damper is so easy and yet full of crazy good 昀氀avours. You can easily cook it on the camp昀椀re or in the oven. And ingredients include both weight and measure so that it makes cooking at camp easier.

Bush Spice Damper SERVES 4 INGREDIENTS: 2 cups / 450 grams self-raising 昀氀our ½ teaspoon salt 1 teaspoon lemon myrtle 2 teaspoons salt bush ¼ cup / 60 grams cold butter 1 cup / 250 ml milk METHOD: Pre-heat oven to 2000C or make sure you have a bed of coals prepared. Place the lid on the cookware and heat on the coals or in the oven while you make the damper. Place the 昀氀our, salt and bush spices into a bowl and then add the butter. Use a knife or your 昀椀ngers to cut the butter into the 昀氀our until it resembles breadcrumbs. Add the milk and use the knife to create a dough. Shape it into a ball and cut a cross in the top. Sprinkle some 昀氀our into the hot pot and place the damper in, covering immediately. Bake for 20-25 minutes or until the loaf sounds hollow when you tap it on the base. Eat warm with lashings of butter and a drizzle of honey. RECIPE BY NAOMI SHERMAN Naomi Sherman is a food photographer and stylist who creates edible artistry in her studio located in the beautiful Huon Valley. A 昀椀rm believer that there is no one-size- 昀椀ts-all approach to good health, Naomi loves to create recipes that are fresh and bursting with 昀氀avour, with an emphasis on gluten and re昀椀ned sugar free dishes. Her recipes, along with her award-winning cookbook Edible Heirlooms, can be found at www.naomishermanfoodcreative.com

Bush Spice Damper RECIPE BY NAOMI SHERMAN

LODGE CAST IRON COOKWARE Wanderlust Collection Dare to dive into deep waters, traverse undiscovered trails, and conquer ambitious climbs. And at the end of the day, gather with kindred spirits, put your feet up by the 昀椀re, and recharge for whatever fun tomorrow may bring. Wherever adventure takes you, allow the limited edition Lodge Wanderlust Series to inspire your pursuit of wonder and discovery. Lodge have been forging their premium quality cookware in Tennessee, USA, since 1896. The heavy-weight, pre-seasoned cast- iron range boasts incredible heat retention and the ability to withstand scorching temperatures—making it the indisputable choice for stove top searing, oven roasting, and even browning over an open 昀椀re. The Wanderlust consists of 3 timeless pieces perfect for cooking in the great outdoors: Wanderlust 22cm Tent Skillet Perfect for scrambling breakfast or cooking sides, this outdoor skillet is easy to pack and ready to go wherever adventure takes you. Was $89.95 Now $69.95 Wanderlust 27cm Dual Handled Camper Pan Easy to store, lift, and manoeuvre, make one-skillet meals, roast veggies, and cook under the stars. This outdoor pan is ready to fuel your adventures on the open road. Was $119.95 Now $99.95 Wanderlust Combo Cooker A deep skillet, a frypan and a dutch oven in one, the combo cooker is exactly the versatile companion you need. A great addition to any kitchen or camp昀椀re, its many talents lend itself to a mountain of recipes. Was $249 Now $199

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Cooking on the Road WITH ANALIESE GREGORY

“I love east coast Tassie, the white sand beaches, the crystal clear blue water, the oyster and cray昀椀sh shacks.” For our Road Trip issue we couldn’t think of anyone better to give us a few tips on cooking outdoors and enjoying the unique produce this land has to offer than Analiese Gregory. Author of ‘How Wild Things Are’, star of the SBS food series ‘A Girl’s Guide to Hunting, Fishing and Wild Cooking’ and chef from Michelin starred restaurants in Paris and Sydney, we asked Analiese a few questions about cooking on the road and what she loves in the kitchen.

Your book ‘How Wild Things Are’ celebrates nature and the slow food life, which dish of yours do you eat most often and why? At the moment I eat the abalone noodle dish the most, probably because I made a large batch of xo sauce and recently got an electric pasta roller that 昀椀ts on my KitchenAid so making noodles has been so much easier and faster! Also, it makes people happy and all my friends always ask for it. Can you share with our readers, your top 昀椀ve tips for cooking in the outdoors? Oooh, ok obviously 昀椀rst of all be aware of 昀椀re bans and what the laws are regarding 昀椀res where you’re going. I like to let a 昀椀re burn down and cook over the coals, it’s a much more even heat. I take a small kit of seasonings with me like sea salt, pepper, olive oil, vinegar, seaweed jam, butter, as in the outdoors you only have what you bring. I love to cook seafood in sea water if you happen to be near a clean, unpolluted beach (which I often am in Tasmania!). Keep it simple. I also pack a small kit of basic equipment when I go away, a solid pan that is ok in the 昀椀re, a tiny chopping board, bread knife and cutlery set. It just makes everything that much easier and nicer. And I always have my knife roll wherever I go! What’s one thing you can’t live without in your kitchen? My KitchenAid. I make a lot of pasta, noodles, brioche, cakes and bread at home and I’m a lazy kneader so for me it’s diversi昀椀ed my home cooking life. Also a digital thermometer and scales. What would be your favourite spot for a road trip? I love east coast Tassie, the white sand beaches, the crystal clear blue water, the oyster and cray昀椀sh shacks. When I was running a restaurant and needed a stress free weekend I’d throw a bunch of stuff and a loaf of bread in the car and drive up the east coast camping or staying in shacks, diving, having early morning coffees on the beach and eating vegetables from roadside stands, cray昀椀sh sandwiches, abalone and periwinkles. The beauty and solitude of it all was something else.

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Abalone Fritters with Bread and Butter (aka Tip Top Tacos) By Analiese Gregory These fritters are about as old-school Kiwi as you can get. They come with memories of the shore, at- taching an old enamel hand mincer to a picnic table and mincing paua (the Maori name for abalone) to fry in patties on the barbecue. These days it seems like a very luxurious thing to do, and even though I now have more re昀椀ned abalone recipes I still make them as a beachside snack for friends when I’ve been diving. 1 abalone (weight in shell 400 g/14 oz, or Clean the abalone by removing it from the 170g/6 oz abalone meat; you can use fresh or shell, pulling the guts away from the meat and frozen, either will work) trimming off any leftover pieces. I often use a ½ shallot, 昀椀nely chopped small pair of scissors for this. 1 egg white ¼ bunch coriander (cilantro) Dice the abalone into 2 cm (¾ in) pieces and ½ teaspoon chilli condiment, such as sambal either run twice through a hand mincer or or sriracha pulse in a food processor until no large chunks 100 g (3½ oz) soft butter remain. Combine with the shallot, egg white, 8 slices soft white sandwich bread* coriander and chilli condiment and season with any other condiments you deem 昀椀t sea salt to taste. Mix well, then use your hands to shape 8 balls. Heat a heavy-based frying pan. Add about 20 g (¾ oz) of the butter, then drop an abalone ball into the pan – it should be hot enough that it sizzles – and 昀氀atten to form a fritter. Fry each for approximately 2–3 minutes, adding more butter if required, 昀氀ipping when coloured underneath. Butter your bread, then add the fritters and any condiments you want, such as lemon, sweet chilli sauce or tartare sauce. * New Zealand’s cheap white bread is called Tip Top, hence this recipe’s name. Just grab whatever local brand you have that’s reminiscent of sausage sizzles and beachside snacks. This is an edited extract from How Wild Things Are by Analiese Gregory, published by Hardie Grant Books , RRP $45. Available in stores nationally. Photographer: ©Adam Gibson

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AUSTRALIAN DESIGNED. AUSTRALIAN MADE Solidteknics Quenched We love nothing more than a home grown success story and Solidteknics is certainly that. This distinctive, seamless, low carbon steel cookware is non toxic, chemical free and commands a cult following. It is healthy, sustainable and built for life. Invented and manufactured in Australia, Minimax is proud to support this home grown game changer in cookware. Until now. Solidteknics required users to season their pans. Answering the call to make the product easier to use, Solidteknics has now done all the hard work for you. Quenched is pre-seasoned at the point of manufacture, using rice bran oil. No need anymore to season your pans in the oven. The more you use you cookware, the better it will perform. It’s never been easier to make the switch to healthy and sustainable cookware and support Australian innovation. Solidteknics’ expertise in engineering and materials makes them bold enough to back their brand with a multi generational warranty. When used in accordance with their care and use instructions, Soliteknics should outlast us all.. That’s with the normal, recommended care of course.

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The Smore - a toasted marshmallow and chocolate sandwiched in Graham cracker is a classic, a camp昀椀re treat loved by the old and young alike. But like all classics we feel it may be a time to give the Smore a bit of a refresh so we have come up with list of ingredients that might help make you the master chef of the camp昀椀re. The The The The BAse ChOColate WoW NoN-NeGotiABLE This is the bread of Chocolate is essential This is the extra Don’t even think the Smore sandwich. but what kind of ingredient to send about making Smores chocolate will you your Smore to the without toasted choose? next level. marshmallow! Graham Milk PEaNUt Cracker ChOColate BUtTEr Oreo PePperMINT CAraMeL Biscuit Pattie SAUCE CAmPFirE ToaSteD ChOC-ChIP rEeCE’S PeANut SLiCED MArShmaLlOW COOkie BUtTEr cUP BANaNa PreTZeL WhiTE CriSpY ChOColate BACON

In the social media spirit of ‘If you don’t have a photo then it didn’t happen’ we asked the professionals at Ted’s Camera Stores for some tips of what to take on a road trip (other than a great camera from Ted’s) to get that perfect shot. They’ve also shared a list of the some of the most photogenic landscapes in Tasmania THE TED’S CAMERA STORES GUIDE TO Taking Great Road Trip Photos IN TASMANIA

Tasmania is one of those places where it’s hard to take a bad photo with all that rugged beauty. Whether you’re a beginner or a well-seasoned photographer, taking photos of the Island of Inspiration (as it is sometimes referred to) has got to be one of the best things to do in Tasmania. From incredible coastlines to pristine snow-capped mountains, there are so many must-see places in Tasmania plus Hobart’s photography potential is undeniably a draw card for photographers. If you are short on time though, and you’re wondering where to go in Tasmania, here are the places that we recommend visiting: Wineglass Bay. If crystal-clear blue water and white sands are on your checklist, this should be your 昀椀rst port of call. It’s got to be one of Tasmania’s most photographed views. Bay of 昀椀res. This is not just a cool name, but also a very cool place to take photos. As well as a pristine beach backdrop, this area is known for its incredibly unique orange boulders. Bonorong Wildlife sanctuary. This sanctuary gives you the chance to see native wildlife up close, which is perfect for the aspiring wildlife photographers out there. Port Arthur. Port Arthur is perfect for history buffs. This heritage-listed site has plenty of man-made structures to photograph alongside lush greenery, and you can immerse yourself in some of Australia’s history with a guided tour. The Tarkine. As well as being found in a relatively untouched, picturesque area of Tasmania, this national park is home to various rare native species, so it’s a great opportunity for photographers to capture the most brilliant images.

Of Course you are going to need a great camera to capture Tasmania’s rugged beauty but once the team at Ted’s have set you up with the camera that best suits you, what are the other pieces you will need in your kit to get the best our of your trip? Here’s a list of what they recommend. A tripod. Tripods work to keep your shots free from blur and to help compose with greater accuracy. While it’s important that there’s a bit of weight to each tripod, there is a wide range of travel-friendly options on the market. A camera bag. You’re going to want to keep your camera gear safe from harm at all times, and this is even more of a concern considering Tasmania’s wetter climate. A camera bag with rain protection is the best option. ND 昀椀lters, or neutral density 昀椀lters. Due to all that rainfall, Tasmania’s waterfalls are full and 昀氀owing all year round. For waterfall photography, use an ND 昀椀lter to help you soften the movement of the water, without overexposing your photographs. Spare batteries and memory cards. Although this is not speci昀椀c for Tasmania, we thought we’d remind you so that you save yourself from missing any shots. A Travel Drone. While not essential, packing a portable and powerful travel drone is a great option for making the most of your trip, as aerial photography in Tasmania is guar- anteed to be breathtaking, plus, you’ll get a unique perspective of the stunning scenery. If you are more photography tips and camera advice visit www.teds.com.au

If you are more photography tips and camera advice visit www.teds.com.au

Eggstravagant Easter Cake By Naomi Sherman White, dark or milk chocolate? How can you possibly cater for all tastes? With this epic chocolate creation, of course. Layers of rich and fudgy chocolate cake are sandwiched with 昀氀uffy whipped ganache buttercream and then decorated with even more ganache buttercream. Be as adventurous as you like with your decoration, this layered design is simple but looks like an expert created it. Finish off with a decadent pile of Easter eggs and your Easter lunch showstopper is done! Ecology Alto 32cm Cake Stand - $59.95

CAKE: (makes 3) DARK CHOCOLATE BUTTER CREAM: 750ml buttermilk 320 grams softened butter 2 ¼ cups vegetable oil 240 grams icing sugar 6 large eggs 400 grams dark chocolate, melted and cooled 670 grams dark brown sugar 4 tsp vanilla extract 380 grams caster sugar 1 tsp sea salt 595 grams plain 昀氀our 290 grams cocoa powder WHITE CHOCOLATE BUTTER CREAM: 3 tbsp baking powder 500 grams softened butter 3 tsp salt 480 grams icing sugar 375ml hot espresso or strong instant coffee 350 grams white chocolate, melted and cooled 2 tsp vanilla extract ½ tsp sea salt DAY ONE: MAKE CAKES AND BUTTER CREAM Preheat the oven to 180°C conventional oven. Grease and line three 20 cm cake tins with baking paper. (If you don’t have three, you can weigh the batter and divide it evenly into three to cook in batches - each batch should weigh approx 1.2kg) In a large mixing bowl, whisk together oil, eggs, brown sugar and caster sugar. Add buttermilk and whisk in. Sift 昀氀our, cocoa powder, baking powder and salt in a bowl and then add to the wet mixture. Whisk together until well combined. Whisk in hot coffee. Pour into the prepared tin and bake for 70 minutes or until well risen and a skewer inserted in the centre of the cake comes out clean (don’t open the oven until at least the 45 minute mark). Allow to cool in the tin for 15 minutes before transferring to a wire rack to cool completely. Trim and level the tops then wrap them in cling wrap and freeze overnight. Remove from the freezer half an hour before decorating. Make the chocolate butter creams, following the instructions for each batch: Beat the butter on high until light and 昀氀uffy, approx 5 minutes. Turn the mixer to low, add the icing sugar, and mix until well combined. Scrape down the bowl and paddle, give the melted chocolate a stir to make sure it’s not hot enough to melt the butter, then pour it in. Turn the mixer to medium speed and beat for approx 2 minutes, until the mixture is smooth and 昀氀uffy. Add the vanilla and salt and mix on low for another minute, until fully combined. Store covered in the fridge or in a cool area of the house until ready to use and re-whip if needed beforehand. DAY TWO: DECORATE Place three bowls on the bench and spoon ½ of the white chocolate butter cream into one bowl and half of the dark chocolate butter cream into another into bowls and the remaining halves of each mixture into the third bowl to be combined. Remove the cakes from the freezer and let sit for 30 minutes. Place the bottom layer down and spoon some of the dark chocolate butter cream over the top, spreading it out evenly. Top with the second cake and repeat with the milk chocolate butter cream. Finally add the 昀椀nal cake and a thin layer of white chocolate butter cream all over the cake to seal the cake. Chill for 30 minutes before frosting the top of the cake and the sides with the white chocolate butter cream and then adding the other butter creams to the middle and base. Use a smooth-edged palette tool or decorating blade to smooth the butter creams together to create an ombre look. Return to the fridge to 昀椀rm up. Gently melt some dark chocolate and allow it to cool so that it is liquid but not runny. Gently spoon it around the edges of the cake and over the top, in whatever way you like. Finish by piling Easter eggs on top in a 昀椀nal touch of chocolate decadence. Let the cake sit at room temperature for at least 15-30 minutes before serving.

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GLASSHOUSE FRAGRANCES Limited Edition Velvet Rhapsody With the hunt for the perfect Mother’s Day gift fast approaching we think that this year might be an easier hunt than most. Glasshouse have launched a limited edition range just in time for Mum’s special day. We love the scent and think you will too, and the team at glass house probably describe it best when they say: “Cascading petals of Jasmine, juicy Yuzu Citrus and Water Lily are a tribute to fruits and aquatic 昀氀orals which conjure a garden idyll after rain. Extravagantly celebrate the bounty and enchantment of a secret garden, with birds and unfurling blooms as beautiful to the eye as to the senses.”

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ECOLOGY DINNERWARE Nomad With a subtle speckle and bold graphic prints Ecology’s Nomad dinnerware is a fun range of mix and match dinnerware that allows you to pick and choose the colour in from its earthy range of tones. Blush, amber, charcoal or papaya, Nomad’s palette evokes elements of the Australian landscape. Available in a range of bowls, plates and mugs we are sure this range will liven up your table across the seasons.

GRAND DESIGNS RANGE AVAILABLE IN STORE NOW minimax.com.au