The Gourmet Edit

September 30, 2016

The Gourmet Edit

In the market basket with shane stanley

Queensland cherries come into season this month – the freshest cherries have a shiny skin with firm fruit. Soft shriveled fruit is an indication that it may not be fresh.

Stone fruit season is upon us and some varieties such as nectarines from the Mary Valley and Sunshine Coast, and mangoes farm direct from North Queensland growers have been available for a number of weeks.

Why not complement market pickings and grow some Asian vegetables such as pak choy or buk choy at home? They are easy to grow, either in your vegetable patch or in pots and mature in six to eight weeks. Seedlings are available at the local markets.

The Gourmet Editguilt-free lunchbox filler – homemade ‘muesli bar’
  • 2 cups dried dates, pitted
  • 6 dried figs
  • ½ cup rolled oats
  • ¼ cup pepitas
  • ¼ cup sunflower seeds
  • ¼ cup chia seeds
  • teaspoon cinnamon
  • teaspoon vanilla
  • tablespoon honey
  • water to combine, if needed

Place the dates and figs into a food processor and pulse until they’re finely chopped (you may need to do this in batches depending on the size and strength of your food processor). Add the rolled oats, pepitas, sunflower seeds, cinnamon, vanilla and honey and mix again until all ingredients are well combined and come together, you may need to pour a little water if the mixture is too dry.
Line a large dish with baking paper and tip the mixture into the dish, pressing with a spatula or the back of a large spoon. Make sure it is level and pressed firmly.
Cover with plastic wrap and store in the fridge, this helps to firm up the mixture and makes it easier to cut into slices. Alternatively, you could roll the mixture into cherry-sized balls for an on-the-go snack.

Lola Berry

Health Hack with Lola Berry

Renowned for her delicious approach to healthy living, I caught up with Lola Berry to learn some tips and tricks for leading a healthy lifestyle.

“Pull processed, refined junk out of your diet and come back to real food – bring in whole ingredients the body knows what to do with. That is the first step and that switch alone is quite massive,” she says.


Click here for more of my exclusive chat with Lola!

meet the ‘marketpreneur’

Helen Langlois launched the new Hinterland Harvest Market last month – a feast of fresh flavours. Held every Saturday from 6am to 11am at the Suncoast Church carpark on Kiel Mountain Road, Woombye.

“It is simply about linking people with good, wholesome fresh food, sharing information and connecting the producers with the community. Most of all, supporting the farmers and the people who grow and produce the food we eat,” Helen says of the concept.

For more information visit

The Gourmet Edit

this for that

Sometimes a recipe calls for an ingredient you don’t have in your pantry or fridge. Here are a few helpful substitutes you can use when cooking or baking.

1 tsp baking powder = ½ tsp cream of tartar + ¼ tsp baking soda
1 cup buttermilk = 1 cup milk + 1 tbsp vinegar or lemon juice
1 square chocolate = 3 tbsp cocoa + 1 tbsp vegetable oil
1 tbsp cornstarch = 2 tbsp plain flour
1 cup cream half and half = 1 tbsp melted butter + 1 cup whole milk
1 cup self-raising flour = 1 cup plain flour + 1 tsp baking powder + ½ tsp salt + ¼ tsp baking soda
1 cup honey = 1 ¼ cup sugar + ¼ cup water 1 tsp lemon juice = ¼ tsp apple cider vinegar
1 egg = ¼ cup mashed potatoes or ½ mashed banana or ¼ cup applesauce or 3 tbsp peanut butter

The Gourmet Edit


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