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Inner Western Courier Thursday Not Used Anymore : November 26th 2008
28 INNER-WEST WEEKLY, Thursday, November 27, 2008 MB Spice up your salad TROPICAL FRUIT SALAD Recipe: KIRRILY LA ROSA. Photography: MARK O'MEARA. Ingredients: Serves: 4. 270ml can coconut cream; 1 tablespoon caster sugar; 2 tablespoons lime juice; 2cm piece fresh ginger, grated; 500g pineapple, peeled, thinly sliced; 12 lychees, peeled, seeds removed; 4 gold kiwifruit, peeled, thinly sliced; 2 medium mangoes, thinly sliced; 4 passionfruit, halved; 1 teaspoon finely grated lime rind; 1/2 cup shredded coconut, toasted. Method: Combine cream, sugar, lime juice and ginger in a saucepan over medium heat. Bring to the boil. Reduce heat to medium-low. Simmer for 5 to 8 minutes or until mixture has slightly thickened. Set aside to cool. Combine pineapple, lychees, kiwifruit, mango, passionfruit pulp and lime rind in a large glass or ceramic bowl. Toss to combine. Drizzle with coconut cream mixture. Sprinkle with coconut. Serve. Store remaining coconut cream mixture in an airtight container in the fridge for up to 3 days. For more recipes, grab the latest issue of Super Food Ideas, Australia's leading food magazine. Ask Kim I'd like to eat more fruit, but fruit salad can get a bit boring. Any tips for making it more interesting? Experiment with stewed or grilled fruit. A mixture of different tem- peratures and textures adds di- mension to your fruit salad. Try grilling mangoes or peaches and stewing pears or apples. Get kids involved, and make eat- ing fruit fun. Create fruit salad kebabs or cut fruits into different shapes. Get them involved in the preparation stages. Add ingredients other than fruit, like slivered almonds, shredded coconut or even marshmallows for a flavour boost. Dress fruit with fresh passionfruit pulp or lime juice, sugar syrups, ground cinna- mon or vanilla. * Add a hint of indulgence to your fruit salad by serving it with a creamy yoghurt, rich ice-cream or a tangy sorbet. For a special occasion, serve fruit salad in edible chocolate baskets. Kim Coverdale is food editor at Super Food Ideas. Email her at firstname.lastname@example.org Seafood SYDNEY FISH MARKET's specials for the week starting Monday, November 24. Prices are in kg/doz. Christie's Seafoods: Boston Bay blue mussels, SA, $9.90kg. Claudio's Quality Seafoods: Pacific oysters, Tas, $11.90 doz. De Costi Seafood: ribaldo fillets, NZ, $17.99kg. Musumeci Seafoods: whole blue-eye trevalla, NZ, $14.90kg. Nicholas Seafoods: cooked king prawns, NSW, $28.50kg. Peter's Fish Market: whole snapper, NZ, $12.99kg. WINE Western Australia's Capel Vale has earned an enviable reputation for cabernet sauvignon-based wines from its low-yielding Margaret River vineyards. Their new Regional Series 2007 Margaret River Cabernet Merlot is a wonderful addition. At $22.95 its almost under-priced to enjoy with prime rib. Specials FRANKLINS Wonderful Copenhagen Cookies 340g, $3.49. Coca Cola soft drink varieties 30 x 375ml, $15.99, save $8. Purex toilet roll varieties 18pk, $6.49, save $3.50. Farm Fresh half bone in leg ham or champagne ham varieties, $7.99kg. 345g Kellogg's Nutri-Grain or 360g Special K, $3.49, save $1.50. On sale until Sunday, November 30, while stocks last. Savings are off reg- ular prices. Savings may differ in your store. ALDI Strawberries, 250g, $1.49, or 60c per 100g. Mangoes, $1.99 each. Cherries, 500g, $2.99, or $5.98kg. Nectarines, $3.99kg. Produce prices effective until Monday, December 1. WOOLWORTHS Prime quality beef porterhouse steak, $18.94kg, save $9.05kg. Medium cooked Aussie tiger prawns, $22.64kg, save $4.35kg. Hass avocados, product of NZ, $1.65. Menindee seedless grapes, $8.75kg. On sale until Sunday, November 30, unless sold out earlier. Limits per customer may apply. TOP NOSH Alive www.innerwestweekly.com.au 2008 True Local Business Awards WINNER -- Café/ Coffee Shop F n sti f , rea a ue ght n e a nt 2186492k wk20 DRUMMOYNE SAILING CLUB 2 St Georges Crescent, Drummoyne Ph: 9181 1870 • 10 - 12 Specials per day • Open 7 days Lunch and Dinner from 12pm WINNER indulge yourself A LA CARTE RESTAURANT Bistro / Woodfired pizzas Water edge views FUNCTIONS AVAILABLE Christmas / NYE / Celebrations BUSINESS LUNCH Available Mon - Fri $25.50 2005 / 2006 / 2007 / 2008 FINALIST Restaurant & Catering Awards for Excellence Weekend Bookings Essential OPEN 7 DAYS Lunch & Dinner $10 BISTRO MEAL $5 KIDS MEAL Monday -- Thursday Lunch & Dinner 461 Marine Henley Drive, Drummoyne Ph: 9719 8392 aquavista.net.au 2032844i iww wk22
November 19th 2008
December 3rd 2008