what katie ate christmas '10

What Katie AteBumper Christmas 10 Edition

a very Merry christmasand best wishes for a wonderful, happy and prosperous New Year 2011

Featuring:

Nicole Franzen,Melina Hammer,Jim Lafferty,

Candepops Rebecca Gill,The Sydney Picnic Company,

Donal Skehan,Peter Bagi,

Kristina Gill,Marie Schultz,

Treehouse Sweets,Aboutlife

and many other goodies

When I set out to do a larger than average posting on the blog this Christmas, one of the reasons I wanted to do so was so I could include some of the people who have been especially supportive to me over the period of the past eight months since I started up What Katie Ate.

I also decided to approach them in relation to this edition as they are all extremely talented people who so passionate about photography and put their heart and soul into every job they take on. Therefore collaborative I felt they could bring a little bit of extra sparkle to the post and who doesnt love a bit of zing and magic at Christmas-time?

Seeing as all these friends are situated all over the world and the readers of What Katie Ate too are scattered widespread over the 7 continents (I am SURE I have some readers in Antarctica,!), I thought an idea to have an article on December in theCity - as in their city would be in a fun and interesting one. So throughout this edition you will be able to view and compare/contrast December and the run up to Christmas in the following capital cities; New York, London, Dublin, Rome and not forgetting my new and what I now think is without a doubt - the best city on the planet; Sydney.

Thanks again for all the photos, to the ladies; Kristinas, Marie, Melina and Nicole, and the lads; Donal and Jim. Huge thanks too to my good and long-standing buddy; Rebecca, for writing a story which includes the little people of this world in What Katie Ate (and to Cal for being chief recipe tester)

Well here it is folks

... finally, Ive uploaded the What Katie Ate bumper edition Christmas blog post and what a journey is has been.. I knew it would be big, but its turned into a monster! When I originally planned to do a magazine style post months back, I never envisaged how busy I was to become work-wise over the last few months. So juggling this Xmas post with work has been somewhat of a challenge to me and equated to a lot of very late nights (and early mornings) recently, but we have got there in the end! In 2011 I will be aiming to update the blog on a weekly basis, generally getting a new post up each Monday.

I urge you to read through the contributors info pages starting at page 3 as these people and the idea behind their submissions are a huge part of this Xmas posting. Included in this issue is a look at some Sydney and Melbourne-based artisan Chocolatiers; a photo editorial on forward-thinking, health-focused organic Sydney supermarket chain Aboutlife; a selection of foodie goodies for anyone with a very young baby as Rebecca from baby blog Candepop (candepop.tumblr.com) and her son Cal test ran some dinner ideas for babys first solids on Christmas Day; a look at Canadian foodie blogger and food photographer Peter Bagis new book Get Cooking Simple Food; a photo perspective of Dublin, London, New York, Brooklyn, Rome and Sydney in December and the run up to Christmas; a selection of cookie recipes submitted by readers of the blog; some general recipes including cherries - which are in abundance at this time of the year in Australia; one or two giveaways (thanks again Williams Sonoma); an article on fab Sydney-based company The Sydney Picnic Co.and various other bits and bobs.

Thanks too to all the readers who sent me recipes over the past while for consideration to be included in this feature posting. I tried my best to cook as many as I could with the time at hand and with the seasonal products I could get my paws on here in Sydney at this time of the year. Most importantly a HUGE thanks for all your ongoing support and encouragement in 2010. There are some very exciting things down the track planned for What Katie Ate in 2011, so I hope youll all continue to read the blog in the new year.

If youve sent me a mail in the past 3-4 weeks, please excuse me for not replying, thats next on my agenda, that is - after I enjoy a bottle of bubbly to celebrate all the work I and the people involved in this post have achieved in the past few weeks :)

Enjoy

Katie x

A huge contributor thank you! x

When I set out to do a larger than average posting on the blog this Christmas, one of the reasons I wanted to do so was so I could include some of the people who have been especially supportive to me over the period of the past eight months since I started up What Katie Ate. I also decided to approach them in relation to this edition as they are all extremely talented people who so passionate about photography and put their heart and soul into every job they take on. Therefore collaborative I felt they could bring a little bit of extra sparkle to the post and who doesnt love a bit of zing and magic at Christmas-time? Seeing as all these friends are situated all over the world and the readers of What Katie Ate too are scattered widespread over the 7 continents (I am SURE I have some readers in Antarctica,!), I thought an idea to have an article on December in the City - as in their city would be in a fun and interesting one. So throughout this edition you will be able to view and compare/contrast December and the run up to Christmas in the following capital cities; New York, London, Dublin, Rome and not forgetting my new and what I now think is without a doubt - the best city on the planet; Sydney.

Thanks again for all the photos, to the ladies; Kristinas, Marie, Melina and Nicole, and the lads; Donal and Jim. Huge thanks too to my good and long-standing buddy; Rebecca, for writing a story which includes the little people of this world in What Katie Ate (and to Cal for being chief recipe tester).

A huge contributor thank you! x

NICOLEFRANZEN

[email protected]

Nicole Franzen is a food, travel and lifestyle photographer based out of Brooklyn, NY.

I came across Nicoles work originally a few years ago via an old work colleague and friend from

Dublin. Since then I have developed a friendship with her and emails often zoom back and forth

between us in Sydney and NYC. I have particularly enjoyed working with Nicole on the Cities in

December brief and am utterly respectful of her ongoing drive, determination and passion. I feel strongly one day (soon) I shall be saying You

know I knew Nicole before she was a super famous photographer megastar.

Nicole is available for freelance work upon inquiry. She writes the blog La Buena Vida which captures her daily life combining her love for cooking and

photography. She is a firm believer in farm to table and supports seasonal and locally produced food.

Nicole shot December in the City - New York 1

USA

rebecca& cal

www.candepop.tumblr.com

Becca is a long-standing school friend of mine from Dublin. We met when we were seven and developed a close friendship. Weve shared many a memory - and many a bad dance move to Kenny Loggins Footloose (note - when we were 9!). In December 2009 Rebecca and her husband Ed became parents for the very first time to a gorgeous little fella called Cal. He couldnt ask for a better mum as Rebecca is one of the most natural

and loving mothers Ive ever encountered.

When not looking after Cal, Becca writes a little blog; CANDEPOP (at times along with her friend Mary who has a little girl called Edie) featuring the nice and pretty things in the world that they would love for their babies and the odd

adventurous day out and about. More than anything, as Becca puts it it keeps

my brain working!.

Rebecca has put together an article entitled Babys First Solids

Christmas Meal Ideas

IRELAND

MelinaHAMMER

melinaphotosnyc@gmail.comwww.melinaphotos.comwww.lickingtheplate.com

Melina is a New York City food and still life photographer whom I originally met about a year ago via the online photography site Flickr. Melina has always

been very supportive to me since our initial correspondence and I dont think I shall ever forget her generosity when I met her and her fabulous hubby Jim, during a US trip to NYC in September 2009. Upon meeting at a fab little Basque Tapas restaurant; Txikito in Chelsea, Melina very kindly produced a series of little gifts for me including some antique spoons which I still to this day use in photoshoots. The last one was for a cookbook commission from a publishing house in San

Francisco and when I look at the job the first thing I aways think is Thats Melinas spoon.

With a special penchant for vibrant food fresh from the harvest. As long as she can remember, food and its celebrations have been the high points in her life -

from hot fudge sundaes after ballet recitals as a child, to spontaneous dinner parties brainstormed with friends.

Simple, resonant flavors and locales are her focus for the Holiday WKA feature.

Melina shot December in the City - New York 2 along with Jim.

USA

Cinaste and filmmaker for a time. Tinkerer and inventor, too. Now, photography and little else.

I have a natural curiosity for figuring things out.

I enjoy overcoming technical problems, and even more

so have an affinity for people, collaboration, and laughter

I admire sincerity.

Jim shot December in the City - New York 2 along with his beautiful wife Melina.

USA

jimlafferty

www.jimlafferty.com

Marie Schultz

www.marieschultz.co.ukwww.facebook.com/siblingcities

Marie Schultz is a graphic designer who has a passion for photography. Originally from Adelaide, Marie moved to London in 2008. She now works on projects on opposite sides of the globe, coupling her strong

graphic and photographic sensibilities.

Marie has been awarded for her design work nationally, and in 2010 completed a Masters in

Graphic Branding and Identity at the London College of Communication.

Marie is currently collaborating with her sister Cathy Schultz on Sibling Cities, a project in which they document their lives in Adelaide and London

through weekly photographic comparisons.

Marie depicted the London leg of December in the City and I was thrilled with her results. Its

always great to see a fellow graphic designers eye at work through the lens of a camera. I think most designers who pick up a camera have an inherent

ability to see the smaller details in a scenario and are able to tell a story very well via a camera. Marie has also jotted down a few of her favourite

haunts in London at this time of the year, be it for a enjoying quick pint in a cosy pub or grabbing a

bite to eat.

LONDON

Donal Skehan is a 23 year old home cook who writes and photographs food for a living. He began cooking from an early age and inspired by a family of foodies, food

quickly became a way of life. During his teens he worked with his aunt Erica Ryan, one of Irelands top food

stylists, and got the chance to work alongside some of Irelands top food photographers including Jocasta

Clarke and Walter Pfeiffer.

Donal runs his food blog, thegoodmoodfoodblog.com where he writes about his food adventures and recipes everyday. After only 6 months blogging, he was approached by Irish

Publishing house, Mercier Press to write a cookbook based around the recipes on the blog. Good Mood Food was

released in October 2009.

Donal is currently working on his second cookbook, Kitchen Hero and is filming a 13 part TV series to be aired in 2011. He writes a weekly column in The Cork News, a monthly column in the Irish Independent and Irish Tatler magazine and updates his blog with new

recipes on a daily basis.

If that wasnt all enough, aside from the culinary world Donal has also had 2 number one singles in the Irish

music charts as a member of pop group Industry.

Donal did an outstanding job making me pathetically homesick with his shots for December in the City - Dublin

IRELAND

donalskehanwww.thegoodmoodfoodblog.com

Kristinagill

www.kristinagill.com

Originally from Nashville, Tennessee, Kristina moved to Italy for work eleven years ago and is still plotting her escape from the circus. During most of the week she

works in the field of development.

In her spare time, she is the editor of the weekly In the Kitchen With column at DesignSpongeonline.com and cookbook reviewer at the food blog MattBites.com. Her photography is available through ArtStream Studios

Gallery in New Hampshire and will also be available on Etsy in the new year.

It was originally via design*sponge that I met Kristina when she asked me to contribute to the In the Kitchen With. Since then she and I have shared many a laugh and

a chingwag over the internet about life, love, photography and cookbooks... I look forward to possible meeting up for many a vino rosso in some gorgeous Rome bar (served by some gorgeous Roman waiter) when I make a trip to

Italy in June 2011...

Kristina took some shots for December in the City around her now hometown of Rome.

USA

What Katie AteChristmasCookieSpecialA few months ago on the blog I asked readers to send me ideas for any recipes they would like to see featured in this Christmas edition. I received many wonderful mails and noticed quite a lot were cookies, so not being one to let a good opportunity slip me by, I decided Id do a special cookie section, as after all, who doesnt associate cookies with Christmas?! Thanks to everyone who sent me in recipes, Ive tried to cook, style and shoot as many as I could within the parameters of the brief and ingredients available to me here in Oz.

What Katie AteChristmasCookieSpecial

nutellacookies

by annie wangWWW.fritesandfries.com

2 1/2 cups all-purpose flour1 1/2 tsp. baking soda1 tsp. baking powder

1/2 tsp. salt1 cup butter

1 1/4 cups Nutella1 1/3 cups sugar

1 cup brown sugar2 large eggs

2 tbsp. soy milk 1 cup milk chocolate chips (optional)

Makes 3 dozen cookies

Cream together butter, hazelnut spread and sugars; beat in eggs. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Stir

the butter/sugar mix into the dry ingredients until creamy to make the cookie dough. Wrap the dough in plastic wrap and put the dough in refrigerator for at least 1 hour. After an hour, unwrap. Preheat the oven to 375F and set aside a parchment paper lined baking sheet Drop a generous tablespoon of the cookie dough batter and put on baking sheets.

Bake for about ten minutes. Repeat until all of the cookie dough has been used.

Vanillacookies

by Sanda Pagaimo www.littleupsidedowncake.com

500g flour, sifted250g butter

4 tbs of caster sugar1 egg

1 egg yolkJuice of one lemon

Vanilla infused icing sugarRosehip Jam (I used cherry jam)

Preheat oven to 180C (350F)

In the bowl of a stand mixer, add butter and caster sugar, beat until light and fluffy. Add egg and egg yolk, combine.

Add lemon juice, stir, then add flour.

Roll out dough to a thickness of 1.5 cm. Using a 2.5 inch cookie cutter, cut out round and place on a

lined baking tray. Cook in the oven for approx. 20 minutes. The cookies should remain pale visually.

Cool on a wire rack, when cold toss each cookie in a bowl containing a few tablespoons of powdered/

icing sugar then sandwich two cookies together with a teaspoon of sieved cherry or rosehip jam.

My favorite Christmas treat is Paprenjaci or black pepper cookies. My grandparents came to the U.S. from Croatia with suitcases full of tradition and culture and every visit we had was filled with stories from home and cooking with Baka. Paprenjaci is not just a scrumptious cookie (dont let the name fool you), it is the gateway to my heritage and a reminder of time well spent with loved ones.

Hallie

Paprenjaciby Hallie Knippel

2 1/2 cups all-purpose flour1 1/2 tsp. baking soda1 tsp. baking powder

1/2 tsp. salt1 cup butter

1 1/4 cups Nutella1 1/3 cups sugar

1 cup brown sugar2 large eggs

2 tbsp. soy milk 1 cup milk chocolate chips (optional)

Makes 3 dozen cookies

Cream together butter, hazelnut spread and sugars; beat in eggs. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Stir

the butter/sugar mix into the dry ingredients until creamy to make the cookie dough.

Wrap the dough in plastic wrap and put the dough in refrigerator for at least 1 hour. After an hour, unwrap. Preheat the oven to 375F and set aside a

parchment paper lined baking sheet Drop a generous tablespoon of the cookie dough batter and put on

baking sheets.

Bake for about ten minutes. Repeat until all of the cookie dough has been used.

vanillekipferl

by Juliawww.sonntagsessen.blogspot.com

100g ground almonds280g flour70g sugar200g butter2 egg yolks

50g vanilla sugar50g icing sugar

Mix almonds with the flour and sugar and add the butter (cut the butter into really small pieces). Add the egg yolks and knead the dough with cold

hands until smooth.

Form small rolls (5 cm long, 1.5 cm thick) and curl both ends towards you to form a C shape. *Note I rolled out the dough and I used a cutter for the ones opposite to cut out crescent shaped cookies.

Grease a baking sheet and bake at medium heat 180C (350F) until golden brown.

Meanwhile mix the vanilla sugar with the icing sugar in a small bowl. Remove the cookies from the oven

and roll in the vanilla sugar-confectionars sugar-mix carefully whilst they are still warm.

I found the recipe in my mums old notebook for her cooking classes in

boarding school in the 60s

Julia Munich, Germany:

gingerbreadcookies

1/4 cup caster sugar1/4 cup light brown sugar (firmly packed)

1/2 cup dark molasses1 tsp ground ginger1 tsp mixed spice1 tsp cinnamon

1 tsp baking soda125g butter1 egg, beaten

3 1/2 cups self-raising flour


Add sugars, molasses and spices into a saucepan and simmer until it comes to the boil. Stir

occasionally. Remove from heat and stir in baking soda. Add butter and stir gently until melted.

Whisk in egg, then add the flour in 2 or 3 batches and combine well. Empty contents onto a floured

worktop, knead gently and gather into a ball, wrap in cling wrap and place aside for 30 mins.

Meanwhile line 2 baking trays with non-stick baking paper. Flour a rolling pin and roll out dough to a thickness of 1/2 inch. Cut out gingerbread men or

stars and place on lined baking sheets.

Bake at for 10 - 15 mins. Cookies will harden after you remove them from the oven so be careful not to overcook them. Youll know they are ready when they start to brown slightly around the edges and small

cracks appear on the surface of the cookie.

Remove from oven, cool and ice as desired.

cherry bakewellcookies

2 cups plain Flour1 cup almond ground

1 teaspoon baking powder1/2 tsp ground cinnamon 1/2 tsp ground ginger

1/2 tsp Salt3/4 cup caster sugar,

2 cup canola Oil2 eggs

2 tablespoons runny honey1 tsp vanilla extract

1/4 cup cherry Jam, sieved1 cup flaked almonds, toasted

Preheat the oven to 180C (350F)

Line 2 baking sheets with baking paper and set aside. In a large bowl, combine flour, ground

almonds, baking powder, spices, salt in a large bowl and set aside.

In a stand mixer, add sugar, canola oil, eggs, honey, and vanilla, and beat on medium speed until

well blended, about 2 minutes. At low speed, gradually beat in the dry ingredients until just

combined.

Roll the dough into small walnut-sized balls and place on the prepared baking sheets, leaving space

in between for spreading. Flatten the cookies gently with your hand.

Bake for about 8 minutes, until golden brown. Transfer the cookies to a wire rack and cool

completely. When cool spread the top of each cookie with a tsp of cherry jam and sprinkle with the toasted almond flakes. Dust with icing sugar and

serve.

Macadamiacranberry

cookies380g plain flour

1 teaspoon baking soda200g butter

160g granulated sugar140g light brown sugar

2 large eggs1 teaspoon vanilla extract

300g dark chocolate (cut into small chunks)200g white chocolate (cut into small chunks)

1 cup dried cranberries 1 cup macadamia nuts

50g dark chocolate

Pre heat oven to 180C (350F)

Into a bowl sift the flour and baking soda, stir to combine. In a stand mixer, cream the butter and

sugars until light and fluffy.

Add flour, eggs and vanilla and beat until just combined. Stir in the chocolate and macadamias.

Using an ice-cream scoop, spoon mixture onto a baking tray covered with baking paper. Allow room for spreading. Bake for 12- 15 mins or until just

golden. Cool on wire racks.

Melt chocolate in a bowl over simmering water, when melted, using a spoon, drizzle over cooled cookies.

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1. Joseph Cold pressed olive oil About Life 2. The Grape Alternative Passionate Plum & Port Syrup, Blackwattle Deli 3. Maggie Beer Quince Vino Cotto About Life 4. The Stock Merchant Organic, Free Range Beef Stock The Stock Merchant 5. Simon Johnson Balsamic Glaze About Life 6. The Red Hill Kitchen Brown Sauce DOC Mornington 7. Fat Hen Farm Chili & lime Extra Virgin Olive Oil About Life 8. Cider Seaweed Vinegar (fab!) Simon Johnson 9. Belvoir Cranberry Cordial About Life 10. Nolans Road EVOO About Life 11. The Stock Merchant Organic, Free Range Chicken Stock The Stock Merchant

About Life: www.aboutlife.com.au | Joseph: www.primoestate.com.au | The Grape Alternative: www.thegrapealternative.com.au | Maggie Beer: www.maggiebeer.com.au | The Stock Merchant:

www.thestockmerchant.com.au | Simon Johnson: www.simonjohnson.com.au | The Red Hill Kitchen: +61 3 5931 0186 | Fat Hen Farm: www.fathenfarm.com.au | DOC Mornington: +61 3 5977

0988 | Belvoir: www.belvoirfruitfarms.co.uk | Nolans Road: www.nolansroad.com

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1. Joseph Cold pressed olive oil About Life 2. The Grape Alternative Passionate Plum & Port Syrup, Blackwattle Deli 3. Maggie Beer Quince Vino Cotto About Life 4. The Stock Merchant Organic, Free Range Beef Stock The Stock Merchant 5. Simon Johnson Balsamic Glaze About Life 6. The Red Hill Kitchen Brown Sauce DOC Mornington 7. Fat Hen Farm Chili & lime Extra Virgin Olive Oil About Life 8. Cider Seaweed Vinegar (fab!) Simon Johnson 9. Belvoir Cranberry Cordial About Life 10. Nolans Road EVOO About Life 11. The Stock Merchant Organic, Free Range Chicken Stock The Stock Merchant

About Life: www.aboutlife.com.au | Joseph: www.primoestate.com.au | The Grape Alternative: www.thegrapealternative.com.au | Maggie Beer: www.maggiebeer.com.au | The Stock Merchant:

www.thestockmerchant.com.au | Simon Johnson: www.simonjohnson.com.au | The Red Hill Kitchen: +61 3 5931 0186 | Fat Hen Farm: www.fathenfarm.com.au | DOC Mornington: +61 3 5977

0988 | Belvoir: www.belvoirfruitfarms.co.uk | Nolans Road: www.nolansroad.com

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About Life: www.aboutlife.com.auPomona: www.pomonafruits.com.auelementi: www.foodinthecity.comLoving Earth: www.raw-chocolate.netReal Good Food Co.: www.realgoodfood.com.auFine Fettle Flats: www.finefettleflats.com.auThe Fine Cheese Co.: www.finecheese.co.ukEssential Ingredient: www.essentialingredient.com.auDavid Jones Food Hall: www.davidjones.com.au2die4: www.2die4livefoods.com.au

1. Pomona Glac Whole Figs About Life 2. elementi Carnaroli Rice Simon Johnson3. Real Good Food Organic Roasted Almonds About Life4. elementi Risotto Rice Simon Johnson5. Fine Fettle Flats, Tomato & Basil About Life6. Bigoli de Bassan Spaghetti Essential Ingredient7. About Life8. Loving Earth Single Origin, Drinking Chocolate About Life9. Real Good Food Co. Flourless orange almod cake mix About Life10. Fine Fettle Flats, Spiced Pear & Hazelnut About Life11. Loving Earth Raw Red Botija Olives About Life12. The Fine Cheese Co. Walnut Oat Crackers David Jones Food Hall13. 2die4 Activated Almonds About Life14. Fine Fettle Flats, Sweetcorn & Paprika About Life


About Life: www.aboutlife.com.auLoving Earth: www.raw-chocolate.netMarks and Spencers: www.marksandspencers.comWhisk and Pin: www.whiskandpin.com.auMother Megs: www.mothermegs.com.auCocolo: www.cocolo.com.au

1. Chocolate truffles Marks and Spencers2. Monsieur Truffe Caramel Fondant Monsieur Truffe3. Mother Megs Double Chocolate Biscuits About Life4. Chocolate Santas Marks and Spencers5. Candy Canes Coles6. Cocolo Premium Organic Chocolate About Life7. Chocolate Peppermint Christmas Crisps Marks and Spencers8. Loving Earth Organic Raw Chocolate Bars About Life9. Traditional Chocolate Coins Coles10. Whisk & Pin Gluten Free Chocolate Mud Cookie About Life11. Loving Earth Raw Red Botija Olives About Life12. Organic Dark Chocolate Almonds About Life13. Chocolate Caramel Tree Decorations Marks and Spencers

Sweeties, cookies, chocolates & candy

About Life: www.aboutlife.com.auPomona: www.pomonafruits.com.auelementi: www.foodinthecity.comLoving Earth: www.raw-chocolate.netReal Good Food Co.: www.realgoodfood.com.auFine Fettle Flats: www.finefettleflats.com.auThe Fine Cheese Co.: www.finecheese.co.ukEssential Ingredient: www.essentialingredient.com.auDavid Jones Food Hall: www.davidjones.com.au2die4: www.2die4livefoods.com.au

1. Pomona Glac Whole Figs About Life 2. elementi Carnaroli Rice Simon Johnson3. Real Good Food Organic Roasted Almonds About Life4. elementi Risotto Rice Simon Johnson5. Fine Fettle Flats, Tomato & Basil About Life6. Bigoli de Bassan Spaghetti Essential Ingredient7. About Life8. Loving Earth Single Origin, Drinking Chocolate About Life9. Real Good Food Co. Flourless orange almod cake mix About Life10. Fine Fettle Flats, Spiced Pear & Hazelnut About Life11. Loving Earth Raw Red Botija Olives About Life12. The Fine Cheese Co. Walnut Oat Crackers David Jones Food Hall13. 2die4 Activated Almonds About Life14. Fine Fettle Flats, Sweetcorn & Paprika About Life


About Life: www.aboutlife.com.auMonsieur Truff: www.monsieurtruffe.wordpress.comEssential Ingredient: www.essentialingredient.com.auDavid Jones Food Hall: www.davidjones.com.auMiellerie Honey Tasmania: www.miellerie.com.auLoving Earth: www.raw-chocolate.netPapaer DAmour: www.papierdamour.com.auRiverside Foods: www.riversidefoods.com.auThe 1910 Bottle Company: www.the1910bottlingcompany.comBonnies Jams: www.bonniesjams.comHandmade in Healesville: handmadeinhealesville.com.auPulp it Produce: +61 2 4787 7502

Elizabeth Rosa: www.elizabethrosa.comWilkins & Sons: www.tiptree.comJ. Friend & Sons Honey: www.nzartisanhoney.co.nzFat Hen Farm: www.fathenfarm.com.au

1. Loving earth Coconut Chocolate Spread About Life 2. Miellerie Blue Gum Honey www.honeytasmania.com3. 1910 Bottle Company Organic Tomato Sauce Paper DAmour4. Riverside Foods Cheery Sauce About Life 5. Letterpressed Deer Gift Tag (Packet of 4) Paper DAmour6. Pulp it Produce Orange & Poopyseed Jam Essential Ingredient7. Bonnies Red Pepper Jelly Bonnies jams 8. Handmade in Healesville Harissa Pasta Handmade in Healesville9. Organic Black Pepper About Life10. Simon Johnson Dijon Mustard (the best Dijon in Oz!) Simon Johnson11. Loving Earth Raw Red Botija Olives About Life12. Spicy Tomato Sardines About Life13. Wilkin & Sons Wild Cranberry sauce About Life14. Gift tag Elizabeth Rosa15. La Dalla Sweet Smoked Paprika Essential Ingredient16. Hanks Ham Jam About Life17. Riverside Foods BBQ Plum Sauce About Life 18. Fat hen Farm Marinaded Olives About Life19. Selection of J.Friend & Co. Artisan Honeys About Life20. Monsieur truffe Sour Cherry jam About Life21. Wilkin & Sons Organic Chili Mustard About Life

Sauces, jams, mustards & honey

Sweeties, cookies, chocolates & candy

Marks & Spencers Amaretto cookieswww.marksandspencer.com

Belvoir Cranberry Cordial,

About Life, Rozelle & Bondi,www.aboutlife.com.au

www.belvoirfruitfarms.co.uk

Xmas tree decoration

Country Road www.countryroad.com.au

Dundee Cake

Marks & Spencerswww.marksandspencer.com

Partridge bauble

Moziwww.mozi.com.au

A fantastically fun Custard Cream Tin full of - you guessed it folks; Custard Cream biccies from


Another beautifully designed keepsake tin, this time containing buttery,

melt-in-the-mouth choc-chip cookies


First Australia brought you Caramelo Koalas, now its time for Top Tasting Yummy Tummy Koalas - these are moist, fudgy indiviual little fellas, great with a glass of milk or a cup of tea.

Yummy Tummy Koalaswww.yummytummykoalas.com.au

Bonnies jams

www.bonniesjams.comwww.bonniesjams.com/blog

I first came across Bonnies Jams back in August 10, when a friend of mine bought a jar back from a recent trip to Massachusetts in the US. I tried some and was hooked. Im not kidding, Bonnies Jam is the best I have ever tasted, I never realised a product like jam could taste so fresh and clean and real. I wrote to Bonnie herself and asked if I could order some more from Sydney, she said no probs so I am now the proud owner of 6 or 7 jars of this wonderful product. The Black and Blue is a really fresh tasting, flavour-packed jam with huge pieces of black and blueberries floating in a runny fruity sauce. It pairs superbly with cheese as it does your morning toast. Its a jam which really screams premium and you can tell theres been a huge serving of handmade care gone into each jar all the way down to the gorgeous labels, which I personally love. Its pretty difficult now to go back to bland supermarket brands after getting used to this standard so Ill have to keep a steady flow coming from New England to New South Wales in the new year.

Recipe T-Towel

Moziwww.mozi.com.au

Note: Check out Mozis Dove lantern on their website, I have one here now hanging in the garden and its really a beautiful addition to the patio area.

Ham Bag & Scented Candle

Moziwww.mozi.com.au

Lemon Squeezer

This is a fantastic little invention, I use lemons a lot in cooking and found this product is a God-send. You pop the lemon wedges inside, secure the lid and squeeze. Pour out the juice you need then place back on the table or in the fridge as a storage vessel.

Make my Daywww.makemydayproducts.com

GorgeousSilicone placemat / table runner

These fabulous and totally practical multipurpose mats,

protect your tabletop from high temperatures and still have a

gorgeous looking setting. The silicone can withstand high temperatures, is stain resistant

and is so easy to clean and is dishwasher safe.

Make my Daywww.makemydayproducts.com

Green Saucepot

Moziwww.mozi.com.au

Skrubs kiddies potato gloves

Leura Whisk www.leurawhisk.com.au

Biscuiteers Advent Calendar

www.biscuiteers.com

Ive been a fan of U.K. based Biscuiteers for years now, I am in awe of the talent of these people to be able to produce such a wide range of impeccably iced cookies. There is a cookie for every occasion imaginable. I saw this new advent calendar which they have just brought out this year and had to get my paws on one. The heavy duty fabric can be washed easily and kept for years to come to be filled in the following December months with more biscuits or sweeties. International shipping is not a problem and the cookies themselves are a wonderful texture, with a subtle Xmassy gingerbread flavour

Decorations left to right:

1. Red felt heart Paper DAmour 2. Red partridge bauble Mozi 3. White porcelain star Country Road 4. Hanging drop decoration Paper DAmour 5. White wire star Country Road 6. Aussie Christmas kangaroo Eumundi Markets 7. Clear glass feather bauble Country Road 8. Large glass Peace bauble Paper DAmour 9. White felt Xmas tree Paper DAmour 10. Red glass star Country Road 11. Silver partridge bauble Mozi 12. Small glass Joy bauble Paper DAmour 13. Gift tag Elizabeth Rosa 14. Aussie Christmas koala Eumundi Markets 15. Metal star Country Road 16. Felt Merry Christmas garland Paper DAmour 17. Letterpress deer gift tags (pack of 4) Paper DAmour.

Paper DAmour, Double Bar, Sydney: www.papierdamour.com.au | Mozi Australia: www.mozi.com.au | Country Road, Australia: www.countryroad.com.au | Elizabeth Rosa, Double Bay, Sydney:

www.elizabethrosa.com | Eumundi Markets, QLD: www.eumundimarkets.com.au

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Decorations left to right:

1. Red felt heart Paper DAmour 2. Red partridge bauble Mozi 3. White porcelain star Country Road 4. Hanging drop decoration Paper DAmour 5. White wire star Country Road 6. Aussie Christmas kangaroo Eumundi Markets 7. Clear glass feather bauble Country Road 8. Large glass Peace bauble Paper DAmour 9. White felt Xmas tree Paper DAmour 10. Red glass star Country Road 11. Silver partridge bauble Mozi 12. Small glass Joy bauble Paper DAmour 13. Gift tag Elizabeth Rosa 14. Aussie Christmas koala Eumundi Markets 15. Metal star Country Road 16. Felt Merry Christmas garland Paper DAmour 17. Letterpress deer gift tags (pack of 4) Paper DAmour.

Paper DAmour, Double Bar, Sydney: www.papierdamour.com.au | Mozi Australia: www.mozi.com.au | Country Road, Australia: www.countryroad.com.au | Elizabeth Rosa, Double Bay, Sydney:

www.elizabethrosa.com | Eumundi Markets, QLD: www.eumundimarkets.com.au

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Williams sonomawhat katie ate

holiday giveawayI was SO excited when I recieved an email a month or so ago from Williams Sonoma in the US. I have been fanatical about this shop for years and years and generally need an extra case freighter to carry my purchases home with me from this store everytime I

visit the US.

Williams Sonoma contacted me to say they would love to giveaway a gift to a lucky US What Katie Ate

reader of the bumper Christmas edition. Naturally I said WooHoo! Yes please! and on behalf of the blog readers Thank you, we would be delighted to accept

The gift to one of you guys from Williams Sonoma is a fantabulous large Le Creuset French Oven in red,

cream (Dune) or a colour of your choosing.

To win this superduper prize, just post a comment on the blog mentioning where in the US you are located,

then on Jan 10th, Ill print out all US based comments, stick them in a hat and pick one out.

Good luck!

New York (1)

New York (1)December 2010, through the eyes and lens of Nicole franzen

The Oak Room, a New York landmark and iconic meeting spot within the Plaza Hotel, is re-introducing elegance to Manhattan by providing an ideal option for the uptown crowd that wants to see and be seen. The Oak Room caters to city power players with a fresh seasonal menu and updated atmosphere. The Oak Bar serves as an informal gathering place for New Yorks luminaries, with distinctive cocktails and a separate bar menu along with the classic view of Central Park South from its windows.

10 Central Park SouthNew York, NY 10019, United States(212) 758-7777Subway: 5th Avenue - 59 St

The Rockerfeller Center, is a complex of 19 commercial buildings covering 22 acres (89,000 m2) between 48th and 51st streets in New York City. Built by the Rockefeller family, the largest private building project ever undertaken in modern times. Construction of the 14 buildings in the Art Deco style began on May 17, 1930 and was completed on November 1, 1939 when he drove in the final (silver) rivet into 10 Rockefeller Plaza. The Center is a combination of two building complexes: the older and original 14 Art Deco office buildings from the 1930s, and a set of four International-style towers built along the west side of Avenue of the Americas during the 1960s and 1970s

It is located in the center of Midtown Manhattan, spanning the area between Fifth Avenue and Sixth Avenue. It was declared a National Historic Landmark in 1987.

1250 Avenue of the AmericasNew York, 10112, United States(212) 332-6868

22 acres (89,000 m2)

JeffreysA beautifully designed tiny place, with fresh locally sourced produce and gourmet deli and dry foods stocked in the front part, while the back holds some twenty-odd hotly contested seats (no reservations taken), split between the communal table and high stools by the bar.

Greenwich Village172 Waverly PlaceNew York, NY 10014646-398-7630

www.jeffreysgrocery.com

Celebrate the Holidays at Gramercy TavernDining at this beloved revival of the classic American tavern is the closest thing to coming home for the holidays. Chef Michael Anthonys menu is a true celebration of the seasons, showcasing local ingredients sourced from the Union Square Greenmarket and local farms. Florist Roberta Bendavid turns the restaurant into a winter wonderland with over 70 handmade floral ornaments which grace the Tavern ceiling, floral arrangements that colorfully blanket the room and the signature Christmas Tree which sits atop the bar the as the rooms centerpiece. Pastry Chef Nancy Olson and her team craft cookie ornaments that adorn the tree and create cherished holiday treats like house-made chocolates and petits fours. The restaurants warm and welcoming style makes it the ideal place to feel the holiday spirit.

Gramercy Tavern42 East 20th Street New York, New York (212) 477-0777

www.gramercytavern.com

Xmas at Gramercy Tavern

Gramercy Tavern42 East 20th Street New York, New York (212) 477-0777

www.gramercytavern.com

Eataly

200 5th AvenueNew York, NY 10010Entrances on 5th Avenue and 23rd Street(212) 477-0777

www.eatalyny.com

AbracoAbraco means to hug or embrace in Portugese. Their coffee sure does makeyou want to hug...

86 E. 7th St., New York, NY 10003 nr. First Ave. 212-388-973

Bakeri

Williamsburg Brooklyn150 Wythe Avenue, Brooklyn, Ny 11211718.388.8037

[email protected]

New Amsterdam Marketpromotes regional economic development by supporting small businesses dedicated to creating local food systems and to reviving the thriving, equitable culture of the urban public marketplace.

New Amsterdam Market

224 Front Street902 Peck SlipNew York, NY 10038(212) 766-8688

[email protected]

Acme Smoked Fish - Brooklyn, NYAnimal Welfare ApprovedBasis and Basis Good Food To You - New York, NYBees Needs - Sag Harbor, NYBellwether Hard Cider - Trumansburg, NYBenmarl Winery - Marlboro, NY,The Bent Spoon - Princeton, NJBerkshire Cheese - Dalton, MABowery Lane Bicycles - New York, NY BKLYN Larder - Brooklyn, NYBreezy Hill Orchard - Hudson Valley, NY. Brooklyn Cured - Brooklyn, NYBrooklyn Oenology - Brooklyn, NYThe Cellars at Jasper Hill - Greensboro, VTCherry Grove Farm - Lawrenceville, NJCooperstown Cheese Company - Milford, NYDicksons Farmstand Meats - New York, NYDo Re Me Farm - New Hampton, NYEarly Bird Cookery - Cochecton, NYEdible CommunitiesThe Filling Station - New York, NYFleishers Grass-fed & Organic Meats - Kingston, NYFresh Flavors Catering - Amagansett NYGreat Performances - New York, NYHome / Made - Brooklyn, NYHudson Valley Duck Farm - Ferndale, NYGrill-A-ChefHudson Valley Seed LIbraryJacks Coffee - New York, NYJimmys No. 43New York, NYKombucha Brooklyn - Brooklyn, NYLa Newyorkina - New York, NYLedgenear Farm - West Glover, VTLiddabit Sweets - Brooklyn, NYLukes Lobster - New York, NYMarlow & Daughters - Brooklyn, NYMast Brothers Chocolate - Brooklyn, NYMcEnroe Organic Farm - Millerton, NYMilkMade Ice Cream - New York, NYMosefund Farm - Branchville, NJMother-in-Laws Kimchi - New York, NYNarragansett Creamery - Providence, RINordic Breads - New York, NYOrwashers Bakery - New York, NYPainted Goat Farm - Garrattsville, NYPeoples Pops - New York, NYPorchetta - New York, NYQueens County Farm Museum - Floral Park, NYRicks Picks - New York, NYThe Ravioli Store - Long Island City, NYRobertas - Brooklyn, NYSaxelby Cheesemongers - New York, NYSchoolHouse Kitchen - Brooklyn, NYShe Sells Seaweed - Steuben, MESour Puss Pickles - New York, NYStone Barns Center for Food & Agriculture - Pocantico Hills, NYSullivan Street Bakery - New York, NYSummers End Orchard - Unadilla, NYSweet Deliverance - Brooklyn, NYTable Tales Cafe and Catering - New York, NYTaza Chocolate - Somerville, MAValley Shepherd Creamery - Long Valley, NJVan Leeuwen Artisan Ice Cream - New York, NYWild Gourmet Food - Fairlee, VTZone 7 - Lawrenceville, NJ

The Bedford on BedfordThe perfect spot for cocktails or an intimate date. Atmosphere is seductive and ambient. Great food by chef Blake Joyal who puts his heart and soul into each dish. Also serves some of the best coffee in Brooklyn. Walk-Ins Welcome. Good For Groups, Outdoor Seating.

Focusing on American food, The Bedford gives traditional classics a fresh, modern twist with super scrumptious specials and daily menu changes. Sourcing ingredients that go from market to table, were salivating at the prospect of some high quality comfort food and delicious wines on cold winter evenings. Our ideal dinner menu (hint, hint)? Steamed butter and diamond shell clams with garlic, pancetta and fushimi peppers for entree and a pasture raised burger with gorgonzola, applewood smoked bacon, grilled onion and fries for main. Plus, the decorclassroom chic mixed with a darknstormyis pitch-perfect for a winter tipple. Done and yum!

Source: http://www.refinery29.com

Williamsburg, Brooklyn 110 Bedford Ave, at the corner of North 11th St.(718) 302 1002

www.thebedfordonbedford.com

Bedford Cheese Shopan old-fashioned cheese shop dedicated to providing the finest quality cheeses from around the world. Small number of knowledgeable cheesemongers rigorously trained in the art of properly maintaining cheese so you can be assured of receiving it in the best possible condition. Theyre also committed to providing you the type of friendly customer service that is sure to keep you coming back. In fact, some have said that, when it comes to selling cheese, the Bedford Cheese Cos staff goes to extremes.

229 Bedford AvenueBrooklyn, NY 11211 (718) 599.7588

[email protected]

Parmigiano Reggiano, Pierre Robert Brie de MeauxSt. MarcellinTaleggioGubbeenArdrahanRacletteVacheri FribourgeoisMunsterBrescianella Stagionata, GuffantiDurrus Montgomerys CheddarGrafton 4-star CheddarBoerenkaas 3yrMorbierCheshirePiaveLAmuseHoch Ybrig, BeelerGruyere, BeelerStilton BlueSprout Creek Farms OuraySprout Creek Farms ToussaintSprout Creek Farms EdenBleu dAuvergneCashel BlueFourme dAmbertBra TeneroWolzenKeens CheddarPleasant RidgeProvolone, GuffantiSt. Hannois, MonsCapriole Farms Crocodile TearsCapriole Farms Wabash CannonballConsider Bardwell Farms ManchesterChevrotCaprotto, MadaioGarrotxaTicklemorePauCapriole Farms SofiaLingot de QuercyJuniper Grove Farms BucheJuniper Grove Farms OtentiqueBerkswellPerailOssau IratyLavort, MonsAbbaye de BellocSeirass, Guffanti FreshCrozier BlueVermont ShepherdGrand Old ManLa TurTomme de Berger

katieswhat katie atexmas giveaway :)

The Gourmet Traveller MagazineOct, Nov and Dec 2010 editions

Donna Hay MagazineSpring & Christmas 2010 editions

Delicious MagazineOct, Nov and Dec 2010 editions

Grillhouse, Gastropub at HomeRoss Dobson, Murdoch Books 2010

Bills BasicsBill Granger, Harper Collins 2010

Mozi Christmas Ham BagVarious surprise Aussie foodie goodies

To win, simply email me your best photo which encapsulates the word Christmas to you, by Jan 10th

and Ill pick a winner to receive all of the above (plus a few other bits and bobs thrown in for good measure).

Roast loin of pork with cherry and green olive stuffing

1.5kg pork loin2 tsbp olive oil

1 onion, finely chopped2 garlic gloves

1 tbsp lemon juice2 cups fresh breadcrumbs

2 cups fresh cherries, finely choppedHandful pitted mild green olives1 tbsp chopped fresh parsley1 tbsp chopped fresh thyme1 tbsp chopped fresh sage

Sea saltFreshly ground black pepper

Preheat oven to 220C degrees.

Into a frying pan, add the oil, heat gently then add the onion, garlic and cook until softened. Remove the pan from the heat and stir in breadcrumbs,

cherries, olives, lemon juice and herbs. Season to taste.

Unroll the pork and score the fat in 1cm strips taking care not to cut all the way through. Pat dry with a piece of kitchen towel then rub a good tbsp sea salt flakes into the skin, making sure to get

right into the score marks. Flip the meat over skin side down and spread half the stuffing over the meat.

Roll up. Tie at 3 inch intervals with string.

Roast at 220C for 15 mins then turn the temp down to 180C and cook for a further 1 hour and 15 minutes until the skin is crispy and hard.

Sour Cherry Sauce

4 cups cherries1/2 cup sugar1/2 cup water

1/2 lemon (juice)

Place all ingredients into a saucepan and bring to the boil,

simmer for 30 minutes until liquid is reduced by 1/2 volume and cherries are caramelized and softened. Remove from heat, strain cherries, reserving the liquid. Set cherries aside and place liquid back into saucepan. Simmer the

liquid until it thickens, about 2-3 minutes. Remove from heat and add

the cherries back in.

Serve cold with pt, cold meats or blue cheese.

French toast Panettone with natural yoghurt,

fresh berries and honey

1 Italian Panettone cake6 eggs

1/2 cup light cream1/2 cup milk

1 tsp ground nutmeg1 box frozen berry selection

1 punnet or large handful fresh cherries 1 tub natural or Greek yoghurtRunny honey or maple syrup

Cinnamon sugar

Serves 4

In a bowl add the eggs, cream, milk and ground nutmeg, whisk to combine well. Pour into a large,

wide bowl and set aside.

Slice Panettone into 1 inch slices and dip into the egg mixture, place into a hot frying pan and cook

over low-medium heat for 20-30 seconds then flip over and cook for a further 30 seconds on second side

before flipping and repeating process once more until bread is browned and egg cooked.

Place onto a serving plate, spoon 2-3 tbsp berries on bread, scatter a few cherries on top (stones

removed). Dollop yoghurt onto fruit, drizzle with some honey and a sprinkling of cinnamon sugar.

Serve warm.

Chocolate cherrymousse pots

170g good quality dark chocolate, (broken into pieces)

170g butter1/4 cup instant coffee

4 eggs separated2/3 cup caster (superfine) sugar,

plus an extra tbsp which youll use later in recipe.2 tablespoons of dark kirsch liquer

1 tbsp waterA pinch of salt

Fresh cherries to serve

Heat a saucepan of water and set a heatproof bowl on top. Into the bowl add the coffee, chocolate and

butter, warm slowly over simmering water until melted, stirring occasionally. Once melted, set aside.

Into a new large bowl add a few handfuls of ice and fill halfway with water. Set aside nearby.

Using the same saucepan of water, continue to simmer and place a new bowl on top into which; add the 4 egg yolks, caster sugar, water and kirsch. Using a balloon whisk or a hand-held electric beater - whisk for about 3 minutes until the mixture thickens, pales in colour and has a similar consistency to runny mayonnaise.

Remove from heat and place bowl into the larger bowl of iced water. Be careful not to let any water into

the smaller bowl. Continue to whisk for a further few minutes until the mixture thickens considerably and is cooled. Add the chocolate mixture into the beaten eggs

and stir to combine.

In an stand mixer whip up the egg whites along with pinch of salt until almost stiff and frothy. At this stage add in one tablespoon of extra caster sugar and

beat again until almost glossy.

Using a large mixing spoon, add one spoonful of egg whites into the chocolate mix, fold in gently then add the remaining egg whites, folding in until almost fully combined. Be careful at this stage not to over whip as youll lose all the air which is needed to be present

to produce a light mousse.

Pour mixture into individual serving bowls/glasses.Top with a cherry and place in fridge.

Chill for approx. 3-4 hours and serve.

Trissas Chocolate Bread & Butter Pudding

www.trissalicious.com

1 Loaf Brioche, cut into about 18 slices and crust removed6 yolks

175g caster sugar300ml cream250ml milk

1 vanilla bean, scraped125g salted butter softened

180 grams of dark chocolate, chopped finely

Place egg yolks and sugar in a bowl and whisk until pale. Mix the milk, cream and vanilla bean in a pot and bring the mixture to a simmer. Pour a fourth of the scalded milk into the egg yolk mixture and whisk. Pour the rest of the mixture on to the egg

yolk mixture and whisk continuously. Strain through a fine mesh strainer. Set aside to cool slightly.

Meanwhile, butter the brioche slices and cover the bottom of an over proof dish (I used a 9 inch round cake dish) with half of the bread. Sprinkle half of the chocolate. Add the other half of the brioche and

then top again with the rest of the chocolate.

Pour half of the custard mixture and let rest for 30 minutes. Then pour the rest of the custard mixture

and let soak for at least 1 hour. When ready to use, pre-heat your oven to 130c and bake the pudding in a

bain marie for 45 minutes.

Remove from oven. Cool slightly and then sprinkle with icing sugar if you wish.

From Trissawww.trissalicious.com

Candied Pecan and Persimmon Herb Salad with Pomegranate Vinaigrette

2 semi hard persimmons cut into fine slices (I used a mandolin set at 0.75mm)

1 1/2 cups candied pecans1/2 cup Gorgonzola crumbled

1 bag pre-washed baby salad greensHandful fresh rocket

A few springs of fresh thyme.

Pomegranate vinaigrette:3 tbsp pomegranate juice2 tbsp red wine vinegar

1 tbsp honeySalt and pepper1/4 cup olive oil

Combine all ingredients on a serving platter and dress with vinaigrette when ready to serve.

From Bethwww.thescreenporch.blogspot.com

Roast Quail with cranberry, chestnut and pork sausage stuffing

6 quails

For the stuffing:1 large onion, finely chopped8 rashers bacon, finely diced

4 tbsp canned chestnuts1 cup dried cranberriesFresh Breadcrumbs

(6 standard white slices worth)Rind and juice of 1 lemon1/2 cup toasted pine nuts

1 tbsp dried thyme and sage3 tbsp chopped parsley

Sea salt and freshly ground pepperHalf tsp grated nutmeg

1.5 cups pork sausage meat(I used 8 pork chipolatas skin removed)

Serves 6

Add 1 tbsp olive oil to a frying pan and saut the onion for 5 minutes until soft, add another tbsp oil, then the bacon and fry for 10 minutes until

bacon is browned. Remove from heat and place into a large mixing bowl. Into which add everything else

and mix well with your hands.

Stuff the quails with the mixture and truss the birds to avoid the stuff falling out whilst cooking.

Cook in a 180C oven for 1 hour or so until meat is cooked. You can add the remaining stuffing mix into a baking tray, cover with foil and cook in oven whilst birds are roasting. Serve with Pamelas Potatoes.

Pamelass Potatoes

10 - 12 medium to large potatoes300m. cream

50g butter, melted1/2 tsp ground nutmegSalt & black pepper


Slice potatoes very thinly (0.75mm using a mandolin if possible), wash and drain, pat dry with kitchen

paper. Set aside.

In a large saucepan add all the remaining ingredients and warm to infuse flavours. Add the

potatoes, bring to the boil and simmer for 5 - 10 minutes. Tip contents into a baking dish, sprinkle with a dusting of nutmeg and bake until bubbling,

golden brown and potatoes are cooked when tested in the middle with a knife (approx. 30-40 mins).

thewkaxmasaussie

artisanchocolatier

extravaganza!Three stories allphotography by

Katie Quinn Davies

monsieurtruffe90 Smith St, Collingwood (near Gertrude st)Vic, AustraliaTel: +61 (03) 9416 3101

[email protected]

Prahran market in Melbourne used to be just around the corner from my house when I lived in the area between April 06 and Aug 07. Its an incredible spot for foodies, full of the most incredible veggies & fruit, delis, butchers, fishmongers, ptisserie etc etc.. One of the stand out stalls for me was always Monsieur Truffe. Run by Thibault Fregoni - a tall, exquisitely French ex-pat, Thibault now bases himself in Melbournes suburb of Collingwoods and will soon have a second shop in Lygon Street, East Brunswick. It will be in this shop that he plans to import, roast and grind his own cocoa beans. He also plans to run chocolate workshops to the public where participants can watch the process of transforming beans into chocolate. I want people to see whats involved and understand why we charge $15 for a bar of chocolate. The beans are picked by hand in the Dominican Republic. Well use only the natural fat of cocoa butter in our chocolate. Currently his regular stock at the Collingwood shop includes bars of single-origin chocolate from 20 regions including Madagascar, Mexico, Papua New Guinea and Uganda.

whilst the very best chocolate might cost more, we dont need to eat as much. The higher cocoa content and lower sugar levels mean we need less to satisfy our cravingThibault Fregoni - aka Monsieur Truffe

I want people to see whats involved and understand why we charge $15 fora bar of chocolate. The beans are picked by hand in the Dominican Republic. Well use only the natural fat of cocoa butter in our chocolate.

rochfordchocolatesTel: +61 419 490 940

[email protected]

I originally came across Rochford chocolates when I took a Saturday trip to the Sydney Orange Grove Markets in Rozelle. This was back in October 10. I was so lucky I went on the day I did as I discovered it was Timothys last weekend selling at the markets before taking a few months off to research new flavours and steer away from the open air humidity of the impending Sydney summer Thankfully I purchased some of the mouth-watering choccy offerings on display and all I can say is Timothys SALTED CARAMELS are out-of-this-word, drool-inducingly good. His chocolate is not too sweet, not too bitter, dark and creamy, rich and refined. I would feel confident giving any chocolate connoisseur a present of Rochford chocolates knowing they would be blown away with the quality and texture.

Ginger Macadamia Chocolate biscuits (gluten free)

Salted Caramels

Chocolate Logs

Created by Timothy Rochford, a Sydney chocolatier trained in Belgium. Products include molded truffles, pralines, fresh truffles, and gluten free chocolate biscuits. Ingredients are sourced from local producers where possible to ensure that vibrant seasonal freshness and natural flavours are achieved. Uniquely balanced with the various chocolate blends, Rochford Chocolates are packaged with artistry and practicality.

Products include molded truffles, pralines, fresh truffles, and gluten free chocolate biscuits.Note: Timothy ships all Rochford Chocolate products Internationally.

Hazelnut,Pistachio,Dark chocolate creams, Chilli,

Marzipan,Orange,Mandarin (seasonal),Coconut,Honey sesameLemon myrtle,Orange almond

Mandarin almond,Rose pistachio,Ginger macadamiaCoffee hazelnut

JOSOPHANSchocolates 132 The Mall, Leura, NSW Tel: +61 2 4784 3833

www.josophans.com.au

I took a trip up to the Blue Mountains in November to shoot at Josophans Chocolates located in the pretty village town of Leura. I had pre-arranged a time with the owner Jodie Van Der Velden early on Saturday morning to come up for a personal tour and tasting . So after a two hour drive west from Sydney, by 10am I was savouring the delights of her gourmet chocolate counter and being given an in-depth run down of the chocolate making process at Josophans. Jodie and her team work out the back of the shop in the impressive kitchen space which has come to be known as their Chocolate Laboratory to produce the line of fine chocolates. Jodie offers chocolate appreciation workshops onsite, and hands-on chocolate making workshops to the public. The ethos behind the brand is passion. Passion about fresh chocolates and a refusal to compromise quality to extend the shelf life of the chocolates. All chocolates are freshly made without the use of artificial flavours or preservatives and consist of exquisite centres using fresh flavour infusion, infusing cream with fresh herbs like basil and mint and premium ingredients including saffron, coffee beans and the incredibly aromatic Tahitian vanilla bean, to name a few. Beautiful blue gum and yellow box honey, local hazelnuts from Orange (NSW), and fine chocolate imported from France and Belgium blend together to make extraordinary chocolates. All chocolates are handcrafted with a belief that the way chocolate is treated ultimately benefits the end product.

Baby's First Solids

Christmasmeal ideas

By Rebecca and Cal

Baby's First Solids

Christmasmeal ideas

By Rebecca and Cal

with an overdue baby onlya week old on Christmas day the images of babys first Christmas that had played in my head in the run up to his birth were far fromreality. Instead of the glow of Christmas and new birth it was a time of nerves, a tiredness I have never before experienced and of solitary breast feeding between courses at Christmas dinner. In all this, we were still in awe of the tiny, perfect, new person who had joined our family and still are. We started off breast feeding and when it came time to try solids were eager to stick with pure and wholesome home made purees to keep him as perfect as when he arrived. This Christmas I am looking forward to a different type of Christmas. Baby will have just turned one and although he wont know who Santa is yet he is well aware of the excitement that is a new toy, sparkly lights or a new food to taste. As part of the normal preparations forChristmas day we will have a new challenge, babys first Christmaswith solid food.

Last Christmas was our first as new parents...

3Recipes

Babys Christmas Day Menu...

breakfastPorridge with cranberry pureeSimple Cinnamon French toast soldiersMilk

DinnerOne Pot Christmas DinnerApple and pear puree with cinnamonMilk

supperLovely LentilsApricot puree and plain yoghurtMilk

www.annabelkarmel.comwww.wholesomebabyfood.com

Breakfast

Annabel Karmel's Porridge for Babies

150ml (5 fl oz) milk/formula15g (1/2oz) porridge oatsMethod: Put the milk and porridge oats in a small saucepan, bring tothe boil and then simmer, stirring occasionally for 3 minutes. Pureewith a hand blender for babies who prefer smoother food. Annabel'srecipe includes apricot and pear however for Christmas I prefer to add a swirl of cranberry puree instead.

Cranberry Pure1 bag of cranberriesWaterBoil water. Add cranberries and return to a boil, lower heat and simmer on low until the majority of the cranberries' skin pops. Press the cranberries through a sieve then using a hand blender puree to the desired consistency.

Simple Cinnamon French Toast Soldiers

1 slice whole wheat bread1 eggbuttercinnamonSoak the bread in egg. Fry in a hot pan with a small knob of butter (in our case a soya alternative). Sprinkle cinnamon to taste.

3Recipes

dinner option one

This is a quickie dinner using the cooked food you will have already prepared for main dinner and can be prepped very simply while the turkey is resting before serving.

1 cup of Turkey - ( breast or leg meat)1/2 cup roast squash1/2 cup mashed potato1/2 cup roast sweet potatoSpoon of cranberry puree

Blend all the above to the desired consistency.

One Pot Christmas Dinner (based on One Pot Thanksgiving Dinner from wholesomebabyfood.com)

3Recipes

dinner option two

Annabel Karmels Turkey Pie30g/1oz butter1 small shallot, diced (40g)1 medium carrot, diced (100g)1/2 small leek, thinly sliced (30g)1/4 tsp chopped fresh thyme leaves4 tsp white wine vinegar20g/2/3 oz cornflour400ml chicken stock2 tbsp crme fraiche225g/8oz cooked turkey (white and dark meat) cut into bite sized pieces500g/1lb 2oz potatoes, peeled and cubed15g butter3 tbsp milk1 egg white lightly beaten (optional)

Melt the butter and sweat the vegetables and thyme for 10 minutes, until soft. Add the vinegar and boil until the vinegar had evaporated then stir in the cornflour. Add the stock a little at a time to make a smooth sauce then add the crme fraiche and season to taste with salt and pepper. Allow to cool.

Boil the potatoes in plenty of salted water for around 15 minutes, until just tender. Drain the potatoes then mash well. Beat in the butter and milk and season to taste.

Preheat the oven to 200c/400F/Gas 6/180 Fan.

Put the turkey into the base of ramekins or small dishes (I use 9.5 cmdiameter ramekins) and spoon the sauce on top. Spoon over the mash andfork the surface of each pie. Put the dishes on a baking sheet and bake for about 20 minutes The tops can be browned further under a hot grill and if you brush them with a little egg white they will brown nicely.

Makes 4 portions.

To freeze, do so before baking stage.

To serve, defrost overnight in the fridge and follow the baking instructions above.

dessert

Annabel Karmels Apple and Pear Puree2 dessert apples2 ripe pears (eg: Conference pears)4 tbsp pure unsweetened apple juice or waterGenerous pinch of ground cinnamon (optional)

Put the fruit into a saucepan together with apple juice or water and pinch of cinnamon (if using), cover and cook over a low heat until tender (about 6 to 8 minutes).

Blend the fruit to a smooth puree.

3Recipes

Supper

Lovely LentilsThere are a lot of Lovely Lentils recipes out there, this one is fromwww.nurturebaby.com. Baby has always been a fan of a smooth lentilcasserole, nearer to a lentil soup than a casserole and after a busyday should be an easy dinner to accept.

1 cup dried lentils1 tbsp. extra virgin olive oil2 shallots (or) red small red onion1 medium potato, peeled and diced into 1/4 inch cubes1 medium sweet potato, peeled and diced into 1/4 inch cubes3 cups of homemade chicken stock or vegetable stock*1 sprig of fresh thyme (optional)

*Can substitute with organic, low-sodium stock. However for glutenfree version, use homemade stock.

Soak lentils in water for approximately 20-25 minutes. This reducescooking time and should make the lentils easier to digest.

Meanwhile, heat olive oil in large stock pot on medium-high heat. Add shallots (or onions) and cook until translucent, about 5-6 minutes.Add potato, sweet potato, soaked lentils, chicken stock and thyme.Simmer on medium heat until potatoes and lentils are tender,approximately 25-30 minutes.

Once cooled, add to food processor and blend until you reach desiredconsistency - completely smooth for small babies or chunkier for toddlers. Serve immediately or disperse evenly in ice cube trays or cupcake tins to freeze.

Apricot PureeRecipe from http://www.weelicious.com

Apricot Puree (makes 2 Cups)1 lb Bag Unsulphered Apricots2 Cups Boiling Water

Put apricots in a glass bowl and cover with boiling water.Let stand for 15 minutes or until soft.Puree in a food processor adding water from glass bowl until smooth.Store in a glass container in the refrigerator for up to a month.

*Place in Baby Cubes and freeze

LONDONA pic of me with my mates, taken by my friend Cambria in a London pub

Marie Schultz

LONDON December 2010, through the eyes and lens of Marie Schultz

My guide to Christmas in the Capital...by Marie Schultz

For a classic Christmas shopping day join the crowds on Oxford Street. Head to the department stores; M&S, SELFRIDGES and JOHN LEWIS for their posh food halls filled with fancy products in fancy packaging. With your shopping bags in tow, walk your way towards Covent Garden, where youll see the KISSMASS tREE light up when two people kiss under the mistletoe. then sink into a cocktail at DIRty MARtINI, located on the Piazza, for happy hour. If you need a break and a dose of caffeine, seek out an Antipodean establishment for the best espresso in the capital (Im not biased, its just the truth!). For the strongest cup visit KAFFEINE, a 5 minute walk from Oxford Circus, or for the perfect flat white go to Milk Bar in fabulous Soho, or MONMOutH COFFEE in Seven Dials near Covent Garden. London is a city known for indulging in the pleasures of drinking. For a glass (or bottle for that matter) of wine, you cant go past GORDONS. Enter the doorway under the lantern on Villiers Street and take the narrow stairs down to the tunnels below, these brick arches beneath Embankment are Londons oldest wine bar. It has a great selection of wines and the food is delicious too, set up like a deli counter, you can select a few tasty snacks to go with your chosen drop. While there last Friday with friends visiting from Australia, we shared some small plates of pea salad, mushroom and spinach risotto and cauliflower and broccoli cheese which were all very tasty. If youre after a pint, the HOLLy BuSH (not the Holy Bush as I often call it) is a gorgeous pub near Hampstead Heath. take an ascent from the tube station up the hill and its located on the tiny street of Holly Mount. Its got all the attributes I love in an English pub. Wooden tables and chairs, a conglomeration of different sized cozy areas, and plenty of nooks to sit and enjoy a pint in.

Perhaps my favourite place for a drink in London is tHE MAHOGANy BAR At WILtONS. Wiltons is the oldest surviving Grand Music Hall in the world. It has to be seen to believed. the Hall itself plays host to shows throughout the year, and the Mahogany Bar at the front is open weekday evenings, with free live music on Monday. Im hoping to be enjoying a mulled wine in this magical old place before Christmas. When it comes to buying produce, London is scattered with farmers markets on the weekends. I head to my local one in Queens Park on a Sunday, the produce is great and relatively inexpensive. But if youre a tourist in London head to BOROuGH MARKEt, and youll be amazed by its size and variety of food on offer, as well as the exciting atmosphere. If you have the good fortune to be in this great city, the one thing Id urge you to do above all, is to walk along the Southbank and across the Jubilee Bridge, where the lights of the London skyline twinkle in the night and reflect off the thames,

it makes it feel like Christmas everyday...

it makes it feel like Christmas everyday...

www.marksandspencer.comwww.selfridges.comwww.johnlewis.com/christmaswww.dirtymartini.uk.comhttp://kaffeine.co.ukwww.timeout.com/london/restaurants/venue/2:4063/milk-barwww.monmouthcoffee.co.ukwww.gordonswinebar.comwww.timeout.com/london/bars/venue/2:14960/holly-bushwww.wiltons.org.ukwww.lfm.org.ukwww.boroughmarket.org.uk

Neals Yard DairyOur main aim is to keep in close contact with cheesemakers on one hand and customers on the other and above all to be in very close contact with all the cheese passing through our hands. We visit some cheesemakers very often; I select our cheddars by visiting the West Country every eight weeks and tasting through young cheese to select the batches that will be matured on for us. Apart from trying to find the best cheese available this is also when the cheesemaker can get a sense of how their cheeses are being received by customers. Many of the cheeses we buy are either matured on the farm or in our own maturing rooms in Bermondsey which are in brick railway arches under the main line from London Bridge to Dover. the insulation provided by the venerable Victorian brick work helps us maintain good conditions for the cheese: humid and cool. A team of five take care of the cheese, turning the cheeses and sometimes brushing or washing them until they ripen. the mature cheese is sent out to our own shops or in our own vans through London or by trucks all over the world. But our job doesnt stop there. A carefully selected and perfectly ripened cheese can suffer in transit or at its destination so we do our best to keep in contact with customers to ensure all is well.

17 Shorts Gardens London Wc2h 9atT+44 (0)20 7240 5700 F+44 (0)20 7240 2442

www.nealsyarddairy.co.uk

We buy cheese from about seventy cheesemakers on farms around britain and ireland and We sell the cheese in our tWo shops in london and to shops and restaurants all over the world.

the

thesydneypicniccoTel: 0420 943 [email protected]

Food Photography By Katie Quinn Davies

I first came across the Sydney Picnic Company when my husband Mike was given a voucher (from our good friend Siobhn) for his birthday earlier this year. The voucher itself was so unbelievable pretty and housed in its own little cotton pouch. As a former graphic designer, I was super impressed with the attention to detail and whole presentation which exuded a sense that the people behind this company totally adored what they did for a living and there was a lot of love vested in this firm. Because of this initial impression I always knew when I decided to do a bumper What Katie Ate Christmas posting, the Sydney Picnic Co. would just have to be part of it, as moreover Christmas in Oz = Summer in Oz and what better a thing to do on a glorious Sydney Summers day than to grab yourself a picnic and head to the beach or a park with a harbour view and soak up the beautiful Aussie sunshine. I only have glowing words to describe my first meeting with Natalie and Simon - two of the friendlist, most upbeat, fun and sociable people I have had the good fortune to encounter. They make such a gorgeous couple and from the second they stepped inside my studio, I felt like Id known them for years. Even though I now shoot food almost on a daily basis, its rare that I actually eat the food as I go, however the contents of the basket which the guys provided me with made it utterly impossible not to devour the entire thing. The food inside the basket was out of this world and was, without a doubt some of the best I have tasted in the past year. I am still raving about it to friends and family a month down the track. Simon has over 11 years experience within the food industry both in Sydney and the UK. His love of food began when he ran the family owned Vintner Wine Bar in Stratford upon Avon. It was here that he discovered the importance of good quality, seasonal ingredients. Since then, his belief that food should be fresh, simple and above all pleasurable has grown stronger, and this philosophy shines through in his food. Since arriving in Sydney, Simon has worked with Simon Johnson undoubtedly one of Australias finest providores and he is now putting this knowledge to great use within his picnics.

His wife and business partner, Natalie has spent the same length of time working in the design industry. Through her experiences working with some fantastic creative agencies, she has developed her art of creating beautiful things, and this is reflected in the exquisite, handcrafted presentation of each and every picnic. Together, they have been inspired to combine their passions to produce unique and lovingly prepared picnics that are as delicious as they are individual. As a couple of English food lovers who, many years ago, became captivated by the beauty ofSydneys outdoor way of lifeSimon and Natlaie want to share their love of al fresco dining and make it easy to enjoy a simple, fabulous and spontaneous picnic gourmet food, en plein air, without effort and thats why they decided to start The Sydney Picnic Co.

The food inside the basket was out of this world and was, without a doubt, some of the best I have tasted in the past year

The Sydney Picnic Co consists of two people: Simon & Natalie who are simply just passionate about food...

Medjool dates filled with goats curd & pistachios wrapped in prosciutto

Patchetts pork pie & home made mustard picklesLigurian Taggiasche olives marinated in

thyme, chilli, garlic & fennel seeds

Roast free range chicken with strozzapreti pasta,

bacon, green peas, mint, spinach with wholegrain

mustard dressing

Ligurian olives marinated in thyme, chilli, garlic & fennel seeds

Medjool dates filled with goats curd &

pistachios wrapped in prosciutto (opposite)

Poached Australian King prawns with gremolata & aioliLemon & thyme baked free range chicken with fregola,

asparagus, sugar snaps, baby peas, mint and toasted almonds

Feta, mint, lemon & cucumber dip with grissiniAustralian King prawns with gremolata & aioli

Fregola with chorizo, preserved lemon, roasted cherry tomatoes, green beans, spinach, mint, toasted almonds, lemon

juice & olive oil

Strawberry Eton Mess

Note: Champagne not included

Dublinin December 2010, photographed by Donal Skehan

Molly Malone (also known as Cockles and Mussels or In Dublins Fair City) (Irish: Mol N Mhaoileoin) is a popular song, set in Dublin, Ireland, which has become the unofficial anthem of Dublin City. The Molly Malone statue in Grafton Street was unveiled by then Lord Mayor of Dublin, Alderman Ben Briscoe during the 1988 Dublin Millennium celebrations, declaring June 13 as Molly Malone Day. To local Dubliners shes fondly known as

The tart with the cart...

Sheridans CheesemongersSheridans Cheesemongers is run by KevIN SherIDAN, SeAMuS SherIDAN AND FIoNA CorBeTT. The company was founded in 1995, when Seamus and Kevin started selling Irish farmhouse cheeses at the Galway market. Shortly after they opened a shop in Galway with Irish farmhouse cheeses piled from floor to ceiling. The Irish cheeses were quickly joined by their european cousins as well as a huge range of other artisan foods including olive oils, cured meats, condiments and pasta sourced during travels in europe. Since its first foray in to the world of cheese from a small market stall, Sheridans have expanded their business to include a total of four retail outlets, 11 market stalls and a purpose built warehouse premises in Co.Meath from where they supply our many trade customers. Sheridans are passionately committed to sourcing highest quality artisan products and forging links directly with the food producers. The close relationships they have with their suppliers are of the utmost importance to the ethos of the company. Many of the farmhouse cheeses and foods are handmade locally in Ireland and they have a wide selection of delicious artisan produce from all over europe. They feature cheese such as DurruS, CLoNMore, CooLeA AND CooLeeNey rAw MILK CheeSe ensuring that they source the best of continental cheeses available; to single out a few; Cravero Parmigiano reggiano, Dong Brie de Meaux, Marcel Petit Comt. other products include ruSTICheLLA DABruzzo PASTAS, orTIz TuNAS, PruNoTTo ITALIAN PASTA SAuCeS and cheese accompaniments and LuSCoMBe orGANIC DrINKS.

Sheridans Cheesemongers11 South Anne StreetDublin 2+353 1 679 3143

www.sheridanscheesemongers.com

ArdrahanBellingham BlueCashel BlueClonmoreCooleaCratloe hillsCrozier BlueDesmondDurrusGabrielGubbeenGubbeen SmokedKilleen CowKilleen GoatKnockanore SmokedLavistownMilleensMount Callan CheddarSt. Tolawicklow Blue BriKeens CheddarShropshire BlueStiltonMontgomerys CheddarArdi GasnaBeaufortBleu dAuvergneBleu de BresseBrie de Meaux AoCBrin dAmourCabrales DoCamembert de NormandieComt AoCDelice de Bourgogne epoisses AoCFourme dAmbert AoC

GabietouLe MoulisMimoletteMont dor AoCMorbier AoCPersille du Mariasossau Iraty AoC raclettereblochon AoCroquefort AoCSt Nectaire AoCTomme de JouvrayTomme de SavoieManchegoMonte-enebrovaldeon BlueBraGorgonzola CremosoGorgonzola PiccanteParmigiano reggiano DoCPecorino romano DoCPecorino Sardo DoCrobiolaTaleggio DoPAppenzelleremmental des GrotteGruyereTete de MoineGoats GoudaGouda extraMaturePenamacorTorta del CasarBarrel Aged Feta

Cocoa AtelierInside Cocoa Atelier you will find a multitude of truffles in all sorts of flavour combinations with columns of chocolate Florentines, jars and bottles oozing chocolatey deliciousness adorning the walls, and almost endless rows of macaroons waiting to be picked. The place is a temple to the art of all things chocolate. everything you see on display is produced in the downstairs kitchen using the best quality ingredients to make Cocoa Atelier an experience to be had while in Dublin.

Cocoa Atelier | Shopping, Snacks30 Drury Street | South city centre | +353 1 6753616

www.cocoaatelier.com

http://www.avoca.ie

Honey, ginger and rosewater cake

treehouseartisansweets

by Christy Loekitowww.treehouseartisansweets.com

Photography Katie Quinn Davies

The idea for the business started out simple enough: Christy want to make sweet baked goods that taste out of this world. But first, in order to make the best treats, she had to start with the best ingredients, so she proudly and personally sources as many as possbile from various Farmers Markets around Melbourne. The next step is to ensure that she stays as true as possible to the seasonality philosophy, which is why Christys product range changes to reflect the best of the seasons bounty. She tests her recipes again, again and again to ensure that everything that comes out of our kitchen is always better than the last!

You can find Christys products at:

Melbourne Showgrounds Farmers Market, Melbourne, Victoria, Australia

Treehouse Artisan Sweets is a Melbourne-based venture that specializes in creating mouth-watering treats using seasonal produce.

White Chocolate and Cherry Xmas Tarts

Caramel Popcorn Cookies

Festive Fruit Mince Pies

New York (2)in December 2010, photography by Melina Hammer and Jim Lafferty

Barneys New York City, The infamous Barneys NY holiday display windows are up and carrying the theme Have a FOODIE Holiday!. Every year the Barneys New York holiday windows are much anticipated and always follow some theme. Simon Doonan out did himself with embracing the pop culture of celebrity chefs. Simon even admitted that As a fashion person, Im not particularly well-versed in Food. But tonight fashion and food are coming together! From Mario Batali to Paula Deen all were present for the big revealing to see how they were displayed in the window.

660 Madison Avenue, at 61st streetNew York NY 10065(212) 826 8900

info@[email protected]

Im interested in the dissonance between fashion and food, said Doonan. Whenever we do an event, the fashion people say,

No food please. Lets just serve vodka. But our customers are much more interested in Bobby Flay and

Keith McNally than in Lindsay Lohan or the Kardashians.

Chefs are definitely the new celebrities.Simon Doonan, Barneys creative director

Sigmund Pretzel ShopSigmund Pretzel Shop booth is run by a couple from Melbourne, Australia. These are warmed, soft, German-style pretzels. Had the truffle cheddar which was mmmMMmm.

www.sigmundnyc.com

Fatty CrabThe sandwich on the brown paper with the sauce running out is from Fatty Crab -- it was a marinated beef sandwich. Fatty Crab is a bit of a New York institution by now -- really dense sandwiches to soak up the alcy. Fatty Crab is a restaurant that serves Malaysian inspired cuisine. The Malaysians use a wide variety of spices, fermented condiments, chilies, and a ton of coconut milk in their cuisine. Over the years there have been distinct Chinese, Portuguese, Indian and Indonesian influences integrated into the cuisine, especially in the urban centers and port cities. Abundant with curries, spicy and sour fish soups, satay, varied noodle dishes and the ubiquitous nasi lemak, Malaysian cuisine is complex, spicy and really hard to categorize and the coolest thing is they love to eat with their hands. A practice we at Fatty Crab fully embrace. You will find that we rotate some of our menu items seasonally and run market-inspired specials. And, a number of classic dishes stay on the menu all the time: beef short rib rendang, pork and watermelon salad, fatty duck and, of course, chili crab, to name a few

Fatty Crab643 Hudson Street(between Horatio and Gansevoort)New York, NY 10014(212) 352 3592

2170 Broadway(between 76th and 77th)New York, NY 10024(212) 496 CRAB (2722)

www.fattycrab.com

Crif DogsThe hot dog with avocado and white cream sauce is from Crif Dogs. Crif Dogs is famous partly for being the entrance to a fantastic -- and for a time little known, secret bar -- PDT (Please Dont Tell). At Crif Dogs, you enter a vintage phone booth to find a secret entrance to the bar downstairs.

Crif Dogs42 East 20th Street New York, New York (212) 477-0777

www.crifdogs.comwww.pdtnyc.com

Left Bank BooksLeft Bank Books is located on one of the sweetest streets in New York City, Bob Dylans Positively 4th Street, and we are positively certain you will enjoy visiting us if you come our way. The shop is relatively small, but chock-full of good books. We specialize in Modern First Editions (especially fiction, poetry, drama, and literary non-fiction), photography, art and film, but we buy and sell quality used books of all kinds in all categories. We are especially interested in signed books, and hope you are too.

Left Bank Books17 8th AveNew York, NY 10014, (212) 924 5638

www.leftbankbooksnyc.com

Stop by for a visit and see our whole array of books, and then enjoy the pleasures of the West Village,with all its quality shops and brilliant restaurants. Left Bank Books: Rare books well done.

Caf GrumpyCaf Grumpy is a Brooklyn-based independent coffee company that opened in Greenpoint, Brooklyn in 2005. It has since grown to include three locations around nyc, as well as an in-house coffee roastery. Cafe grumpy is recognized by national and local media as one of NYCs best coffee shops and also for bringing brewed-to-order specialty coffee to the forefront of the market.

Caf Grumpy224 West 20th StreetNew York, NY 10011-3502, United States(212) 255-5511

www.cafegrumpy.com

The Castello Plan The Castello Plan wine bar and kitchen is dedicated to serving a memorable and complete dining experience. With over 110 wines, 16 Belgian Beers and an amazing New European menu, The Castello Plan has been described as A Magical Place, one of the best wine bars in NYC, this Ditmas Park favorite shines in every way imaginable and unlike any other place I have ever been. Open for dinner daily, and serving a late-night menu and a special weekend brunch, The Castello Plan has quickly become a destination for all NYC foodies and winos.

The Castello Plan1213 Cortelyou Road, Brooklyn, NY(347) 268 7666

[email protected]

Chelsea MarketAt the National Biscuit Company complex, begun in the 1890s in what is now west Chelsea, the ovens baked everything from Saltines to Oreos. Those ovens went cold a half century ago, when the company moved out, but newer ovens have been working over the last decade in part of that old complex - at Chelsea Market, from Ninth to 10th Avenue and 15th to 16th Street. The ground floor contains a long arcade of food stores, now a well-known destination in west Chelsea. To walk through the Chelsea Market is to stroll through a sort of postindustrial theme park, carefully festooned with the detritus of a lost industrial culture, interspersed with specialty foodstores and restaurants.

Chelsea Market75 9th AvenueNew York NY 10011

www.chelseamarket.com

Chocolate BarChocolate Bar was founded in 2002 by owner Alison Nelson. Its first shop is located in New York Citys West Village where cobblestone streets and

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