Indulge - April 2015

1 INDULGE

f Find us on facebook.com/IndulgeSydney

SYDNEY’S ENTRÉE TO PURE ENJOYMENTSPOIL MUMWith unique hamper gifting options from Bockers & Pony

IT’S WINE TIMEOur resident columnist Tom covers off the ultimate in fine wine

GREECE IS THE WORDAt Kefi Greek Tavern

A SPECIAL LIQUOR STAX PROMOTION

APRIL 20152 INDULGE

Where you will always find something different!

WE HAVE OVER 170 STORES THROUGHOUT NSW

Visit our website for your nearest store

MORE GREAT SPECIALS

www.liquorstax.com.au

Specials available from 22/04/15 until 26/04/15

Liquor Stax supports the responsible service of alcohol. Available in NSW, unless sold out prior. Not all specials and wine varieties available in

all stores. Pricing may vary in country and regional areas. Some products may not be available in some stores due to Liquor Licensing

Accords. Tobacco & alcohol not supplied to or for unders 18’s. Images for illustration purposes only. No trade supplied.

Where you will always findsomething different!

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Berri Cask5L

$13.99ea.

• Arktika Vodka • Baboushka Vodka • BeGin Gin • • Bond Seven Whisky • Chateau Chantelle Brandy •

• Old No15 Bourbon • Zeus Oyzo •MacBain

Scotch Whisky

Vodka O Premix 4*330ml

$16.99

Pure Blonde 24*355mlVictoria Bitter 24*375ml

$44.99ea.

$31.99

700ml ea.

700ml

$60ANY 2 FOR $39.99

700ml ea.

Corona

$49.99ea.

24*355ml

Johnnie Walker Black Label

$44.99

700ml ea.

$39.99ea.

Captain Morgan Spiced Rum & Cola 6% 10pk

10*375ml

$28.99ea.

Bavaria Premium Light24*330ml

Cougar Bourbon Premix6*375ml

$19.99ea.

Bundy Up & Cola 4.6% 10pk

10*375ml

$34.99ea.

Jansz NVGenre Lazy DaysBlackwood Valley / Margaret River

Evans & Tate ClassicJacob’s Creek Sparkling NVAroha Marlborough Sauvignon Blanc

Crystal Lake Marlborough Sauvignon Blanc

McKenzie & Grace Includes Botrytis Semillon

De Bortoli Sacred Hill

BUY 3 OR MORE

$22.99

SINGLE $23.99750ml Varieties

ea.

ea.

BUY 3 OR MORE

$7.99


ea.

ea.

BUY 3 OR MORE

$8.99


ea.

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BUY 3 OR MORE

$4.99


ea.

ea.

Peroni Leggera XXXX Summer Lime

Wild Turkey 86.8 Proof Jagermeister

Baileys Irish CreamMalibu

Houghton Classic750ml

$9.99 BUY 3 OR MORE $10.99

ea

Pepperjack 750ml

$19.99 BUY 3 OR MORE $20.99

ea

Jack Daniel’s Premix 4*340ml/375ml

2 for $36Three Oaks Cider

4*330ml

2 for $20Strongbow Cider

6*355ml

2 for $26

700ml

$50Any 2 for

750ml Varieties

$20Any 2 for

Jim Beam & Cola 4.8% 10pkAlso Jim Beam & Zero

Canadian Club & Dry 4.8% 10pkAlso Canadian Club & Cola

Claro Mexican Style LagerXXXX Summer Bright

$11.99ea.

6*330ml

Cheeky Blonde Lander Bräu Wheat Beer

$37.99ea.

24*330ml

ANY 2 FOR $26

6*330ml

XXXX Gold

2 FOR $72

24*375ml

10*375ml

$60ANY 2 FOR

31.99 each

TRY THE NEW

GENRE LIGHTER

IN ALCOHOL

SAUVIGNON

BLANC OR PINOT

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APRIL 2015 3 INDULGE

TOM’S TASTING TIPS

f facebook.com/TomsCellarswww.tomscellars.com.au

Calabria Family Wines Three Bridges Durif

$24.95

This full bodied wine delivers an aromatic blood plum and dark chocolate nose with an array of ripe blackberries, supported by toasty American oak. After picking up a gold medal at the Germany Mudus Vini Wine Show in March this year, it’s no wonder this one’s a real crowd pleaser!

Penfolds Koonunga Hill Shiraz Cabernet 2012

$16.99

A unique Australian style that was once called Claret. This classic red is loaded with raspberries, mulberries and redcurrants, complemented with just the right amount of vanilla oak and elegant tannins.

Penfolds Bin 9 Cabernet Sauvignon 2013

$29.99

Newest to the Bin stable is this classic Cabernet showing mulberry, blackcurrant and leafy fruits amply supported by savoury oak. It is big and bold but with plenty of underlying tannins so enjoy it anytime over the next 10 years.

Penfolds St Henri Shiraz 2011

$94.99

This Shiraz was created to contrast Grange. Unlike Grange it uses only very old oak barrels allowing this wine to be expressive and relying on natural fruit tannin for balance. The nose is perfumed with pepper, spice and bright red fruit. The palate is rich with vibrant fruit, spice and is wonderfully textural.

Chardonnay • Sauvignon Blanc • Semillon Sauvignon Blan • Moscato • Pinot Grigio • Shiraz • Cabernet MerlotChardonnay • Sauvignon Blanc • Semillon Sauvignon Blan • Moscato • Pinot Grigio • Shiraz • Cabernet Merlot

begins with a passion to deliver a distinctive style. Like any real work of art, it begins with a vision, to create

a masterpiece that you can truly be proud of.Genre... is in a field of its own.

LIGHTER IN ALCOHOL SAUVIGNON BLANC AND PINOT GRIGIO IS NOW AVAILABLE

THE ART OF CREATING OUTSTANDING WINE...

NEW GENRE

15-0

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W ithout a doubt no winery is more synonymous

with the Australian wine industry either domestically or internationally, than Penfolds.

Penfolds started making wines in 1844. Over the years Penfolds has continued to build on their reputation for producing high quality wines. This could not have been achieved without the commitment of the winemaking team, Chief Winemaker Peter Gago, Senior Red Winemaker Steve Lienert and Vintage Winemaker John Bird, who have accumulated years of service.

Penfolds respects its winemaking history and much of its success could be summed up by the old adage “If it’s not broke, then don’t fix it.” Throughout the years Penfolds has avoided

the temptation to go with emerging trends like creating fruit bombs, changing their oak regime or attempting to define their regionality.

The most famous of Australian wines and the top tier of the Penfolds Bin Series would be Penfolds Bin 95 “Grange.” The Bin Series was the brainchild of wine visionary Max Schubert, who wanted to reflect the quality of Grange in different varieties and price points. Max often stated his vision for the Bins was to be “Not the same, but similar”.

It just so happened that Penfolds had kept a collection of numbered ‘bins’ in their cellar, containing a selection of fine vintages. Inspired by this system, Max conceived the Bin Series and in 1959, the reowned Bin 28 was released. The series grew into a national and international favourite, its release eagerly anticipated by wine enthusiasts each year.

All Bin wines are made in the same way. All fruit goes into wax lined open fermenters with header down boards (large planks of wood that submerge the skins). Then their juice is pumped over twice a day. However there are factors that help determine its ultimate Bin number:

1. Grape variety - quite clearly the biggest factor. If it is a Cabernet Sauvignon it will never be destined for a Shiraz Bin like Kalimna Bin 28.

2. Region - where the vineyards are located. After years of winemaking there is long term knowledge of which vineyards or even rows are best suited to a particular Bins style.

3. Fruit selection - from the vineyard or upon arrival at the winery only the best fruit will do.

4. Tasting - while the juice is in barrels, but before blending, all

components are tasted starting with the top of the Bin series Bin 95 Grange. Ensuring that the integrity of the Bin Series wines is maintained.

For example the Shiraz fruit that has been ageing in American oak barrels that was intended for Grange but does not meet the strict criteria for this vintage, then finds its way into Bin 389 as it fits the style. It will never go into RWT because RWT sees French Oak, it does not go into St Henri because it uses large old oak barrels.

From its inception, the popularity of the Bin Series has grown and rather than risk the integrity of the quality of the Bins, Penfolds took another step in creating a new tier that would soon become a new benchmark in an early drinking wine style, Koonunga Hill.

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APRIL 20154 INDULGE

MR LIQUORMRLIQUOR.COM.AU

NEW STORE NOW OPEN AT

COOGEE SOUTH158 MALABAR ROAD

PH 8347 2470

CARLSBERGGREEN330ML

HOEGAARDENWHITE 330ML

HOLLAND IMPORT330ML

$14.99ea.

750ml

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750ml

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LOCATIONS

PARRAMATTA WESTFIELD LEVEL 5 SHOP 5038 T 9687 1922

EASTWOOD SHOP 4 161 ROWE ST T 9874 3778

MASCOT 952 BOTANY ROAD T 8338 9044

POTTS POINT 204 VICTORIA ST T 9357 2855

EARLWOOD 189 WILLIAM ST T 9718 5169

BRIGHTON 354 BAY STREET T 9567 1366

CRONULLA 17 THE KINGSWAY T 9527 3562

RAMSGATE 213 RAMSGATE ROAD T 9529 5740

DRUMMOYNE 180 LYONS RD T 9819 7289

ROCKDALE 14 KING STREET T 9567 6789

EDENSOR PARK 661-671 SMITHFIELD RD T 9753 5336

COOGEE SOUTH 158 MALABAR ROAD T 8347 2470

SPECIALS AVAILABLE ONLINE AND IN STORE UNTIL 27/04/15

FREIXENET GRAN NEGRO

SPARKLING

ABSOLUT VODKA 700ML

MCWILLIAMSINHERITANCE

RANGE

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METALASHIRAZ

CABERNET

CAPE MENTELLESAUVIGNON BLANC

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PENFOLDSRAWSON RETREAT

RANGE

KILLAWARRASPARKLINGRANGE

SAN PELLEGRINO750ML

$5.99ea.

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$12.99ea.

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$39.99ctn.

330ml

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PH 8347 2470

CARLSBERGGREEN330ML


HOLLAND IMPORT330ML

$14.99ea.

750ml

$18.99ea.

750ml

$19.99ctn

750ml

$11.99ea.

750ml

$5.99ea.

750ml

$33.99ea.

700ml

$4.99ea.

750ml

$44.99ctn.

330ml

LOCATIONS















SPARKLING

ABSOLUT VODKA 700ML


RANGE

TEACHERSSCOTCH700ML

METALASHIRAZ

CABERNET


SEMILLION


BLANC


RANGE


SAN PELLEGRINO750ML

$5.99ea.

750ml

$29.99ea.

700ml

$12.99ea.

750ml

$39.99ctn.

330ml

$29.99ctn

330ml




PH 8347 2470

CARLSBERGGREEN330ML


HOLLAND IMPORT330ML

$14.99ea.

750ml

$18.99ea.

750ml

$19.99ctn

750ml

$11.99ea.

750ml

$5.99ea.

750ml

$33.99ea.

700ml

$4.99ea.

750ml

$44.99ctn.

330ml

LOCATIONS















SPARKLING

ABSOLUT VODKA 700ML


RANGE

TEACHERSSCOTCH700ML

METALASHIRAZ

CABERNET


SEMILLION


BLANC


RANGE


SAN PELLEGRINO750ML

$5.99ea.

750ml

$29.99ea.

700ml

$12.99ea.

750ml

$39.99ctn.

330ml

$29.99ctn

330ml



BLACK BY EZARD PRESENTS CLASSICALLY INSPIRED FOOD

MOTHER’S DAY RESTAURANT SPECIALS

THE GAULT&MILLAU PAGE: IT’S ALL ABOUT THE FOOD!

FRENCH COMFORT FOOD

Ocean-inspired, Italian-inspired and quality-driven, Daniel Hughes has created a menu infused with passion and talent, and these qualities shine through on every plate.

Comfort is Manta’s hook, line and sinker – a place to lure business, impress a potential mate, celebrate a festive family occasion or to ponder life. Light, bright and airy; personable staff; soft chairs and crisp napery – this place ticks all the boxes. A view of the Botanic Gardens, city skyline, boats and pedestrians make Manta an attractive place to dine.

The food is of exceptional quality, kept simple to highlight the principal ingredients. To start, try the raw tasting plate of salmon, scallops and kingfish – prepared perfectly to bring out the character of the seafood – or the delicious Atlantic scallops with pressed pork shoulder, sitting atop a green apple and vanilla puree and balsamic glaze. The 250g eye fillet with garlic, parsley and olive oil could be one of the most tender and flavoursome cuts on the market.

Head Chef Nathan Jackson has re-joined 3 Weeds after stints at some of Sydney’s well-known restaurants, such as Public Dining Room and Manta.

The restaurant is situated inside the 3 Weeds Hotel and has a view of their organic herb and veggie garden, where

Chef Jackson collects ingredients daily. The restaurant is decorated in neutral colours and has a warm feel; it is a quiet little oasis hidden inside a busy bustling pub, great for a catch-up with family or friends.

Chef Jackson has put his own stamp on the innovative menu. The Smoked Mackerel Salad is a great option for the entrée; the horseradish crème fraiche provides a refreshing balance to the smoky characteristics of the Mackerel. This is balanced by pickled vegetables and potato gaufrette. For the main course it is hard to go past Nathans

‘Slow cooked Lamb Rump’. The richness of the lamb is complimented by baby fennel, green olives and decadent sarladaise potatoes. The kipflers and specials is fine to keep in – as they are always delicious!

Nathan Darling (ex-OTTO and Rick Stein’s Bannisters at Mollymook) draws on his experience for inspiration, offering a quality, balanced menu that delivers everything it promises.

Floor-to-ceiling glass is the only separation between you and the harbour, with views under the Harbour Bridge to the Opera House and beyond. The location is certainly one of the best you will find in Sydney. Sails offers exceptionally crafted dishes and fine wines, and is a perfect venue for a romantic evening, entertaining

international visitors or to impress for business.

Sails offers an extensive menu, and if choosing proves difficult, then the degustation menu offers a great sampling. The seared scallops are beautifully caramelised, nestling in a generous amount of jamón and pea shoots, while the roasted Grimaud duck breast is complemented by well-caramelised potato and fennel gratin and surrounded by a beautifully rich masala jus. The dessert selection is a great excuse to linger and soak up the views a while longer.

MANTACHEF DANIEL HUGHES | CONTEMPORARY WOOLLOOMOOLOO | 9332 3822

3 WEEDSCHEF NATHAN JACKSON |CONTEMPORARYROZELLE | 9818 2788

SAILS ON LAVENDER BAYCHEF NATHAN DARLING | CONTEMPORARYMCMAHONS POINT | 9955 5998

MOTHERS DAY SPECIAL: 3-course menu for $145pp, includes tea & coffee plus the best views of Sydney Harbour

MOTHER’S DAY SPECIAL: Chef Daniel will be creating something special based on the best produce on the day for his 3-course menu.

MOTHER’S DAY SPECIAL: 3-course decadent menu with a glass of sparkling wine on arrival for the ladies for $75 plus a 2-course children’s menu for $25

R enowned for his bold and boundary-breaking cuisine at Melbourne venues Ezard and Gingerboy, chef Teage Ezard’s dream came true when he

introduced Sydney to his contemporary Australian grill, BLACK by ezard.

Situated within Sydney’s premier entertainment venue, The Star, BLACK by ezard’s luxe dining room makes the most of the stunning views of the harbour and city.

Featuring signature seafood dishes and

Australian beef chosen especially for the wood fired grills, the classically inspired menu is influenced by great American grills and contemporary European cuisine.

The seasonal menu changes regularly showcasing the best of Australian produce with innovative flavour combinations. The restaurant seats 114 people and boasts two stunning and intimate private dining rooms seating 10 and 16 people.

BLACK by ezard bar is the ideal location to meet for drinks. Enjoy sophisticated signature

cocktails and almost-forgotten classics, or explore the extensive spirit list featuring many rare and one-off bottlings. Backed up by a smart menu of bar snacks, a quick rendezvous here can easily extend to an entire evening.

The package is completed by an award-winning international wine list boasting around 1000 wines of the finest quality, carefully sourced from the greatest wineries in Australia and around the world.

To make a booking, please call (02) 9657 9109 or visit www.star.com.au/black.

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French Comfort Food by Hillary Davis (Hardback, $29.99)

www.arbonpublishing.com

@Gault Millau.

@gaultmillauaus

@gaultmillauAU

Welcome to the official Gault&Millau page with restaurant reviews judged to international Gault&Millau standards by our qualified judges, recipes to entertain and foodie news. To purchase your 2015 Melbourne and Sydney Restaurant Guide or to subscribe to restaurant news,

chef interviews and chef recipes visit www.gaultmillau.com.au. The restaurant review season is well under way for Gault&Millau! The Gault&Millau judges began reviewing restaurants earlier this year, and this month there will be four international judges supporting

the domestic team. These four judges, from two European Gault&Millau countries, will judge some of Melbourne and Sydney’s best restaurants against the same 20-point system used by all Gault&Millau judges internationally. All reviews are in preparation for

the 2016 Melbourne and Sydney Restaurant Guide, which will be launched in November this year. Only the top 10% of Sydney and Melbourne restaurants will make the cut. Will your favourite restaurant make it? Share your top restaurant pick with us on Facebook.

Daniel Hughes and his mum, Livia HughesOwner Greg Anderson and his mum, Maryanne Aylmer

Chef Nathan with his Mother’s Day dessert

Brie Roti au Sucre Roux, pour Deux Brie Melted in Box with Brown Sugar for Two

Serves 2

INGREDIENTS• 1 (230g) brie cheese in

its box, room temperature• 1 tablespoon dark brown

sugar• 1 baguette, sliced,

or crackers

METHOD1. Preheat oven to 180ºC2. Take the brie out of its box,

slice off just the top rind, and put the cheese back in its box without its cover.

3. Place the box on a baking sheet or baking dish, sprinkle the cheese evenly with brown sugar, and bake for 6–10 minutes, or until oozy.

4. Serve on one plate with two spoons and slices of crusty bread or crackers.

5. You can also add any kind of jam, fruit compote, or honey and walnuts to the centre of the cheese.


APRIL 20156 INDULGE

Mother’s Day is that special occasion, specifically

reserved to honour the beautiful and inspiring women in our lives. Where the tables are turned, and instead, we get to deservedly lavish our mums with gifts and attention, all beautifully designed to tell them how much we cherish, appreciate and above all, love them.

At Bockers & Pony our exquisite range of unique Mother’s Day Hampers and Gifts are the perfect way to express your meaningful sentiments towards these exceptional women.

Our Pampering with Piper Rose Hamper might just be one of our most glamorous and elegant gifts, with a bottle of champagne, accompanied with the luxurious Glasshouse Manhattan Little Black Dress range of pamper products - the 100 Hour Candle, the Nourishing Body Bar and rich Hand Crème, all creating a pampering experience like no other for your mum.

For something a little more indulgent, you can’t go past our Gratitude Hamper. This impressive and extravagant hamper is bursting with an array of sumptuous treats, such as Valrhona’s delicious Blond Dulcey 32% Cacao, Simon Johnson’s Buttery Soft Pecan Brittle and Kennedy & Wilson’s delightful Chocolate Bears, which are almost too charming to eat (almost), a magnificent bottle of vintage champagne, plus much more. Your mum will show nothing but gratitude when she receives this splendid hamper packaged in our chic and stylish Bockers & Pony suitcase.

If you want to shower your mum with the perfect gifts this Mother’s Day then visit Bockers & Pony at www.bockersandpony.com.au, or call 1300 132 663 and speak with our amazing staff who are ready to help you with all your Mother’s Day needs. Just remember mum’s the word this Mother’s Day at Bockers & Pony.

MUM’S THE WORD AT BOCKERS & PONY

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Pampering with Piper Rose

Gratitude

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Cherry Ripe Mojito• 30ml coconut tequila

• 30ml condensed milk

• 20ml cherry brandy

• ¼ cup smashed black cherries

• 15ml chocolate liquor

Place all ingredients into a cocktail shaker with ice, smash together to blend.

Pour into cocktail glass and garnish with cherries and flaked coconut

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WARM SPICED MILK & RUM Anzac Biscuits with a Rum Twist• 1 cup rolled oats • 3/4 cup shredded coconut • 1 cup flour • 1 cup white sugar • 1 tsp baking soda • 1/2 cup butter, softened (not margarine) • 1 tbsp honey• 3 tbsp boiling water • 2 tbsp rum

Preheat oven to 300.

Cover two cookie sheets with aluminium foil.

Cream butter with sugar. Add coconut, honey and rum and set aside.

Sift together flour and baking soda and add to butter mixture.

Mix with hands just until blended (this is important, use hands) Add boiling water and lightly mix again.

Using hands, drop small amounts of batter on to cookie sheets leaving enough space for them to spread out.

Bake for 14 to 15 minutes, or until golden brown.

Let cool on cookie sheet, they will be soft and thin.

Enjoy!

Makes four 1/2 cup servings

INGREDIENTS per serving:

• 1/4 cup spiced milk

• 1 1/2 oz BUNDY RUM UP

• sweetened whipped cream

• nutmeg to sprinkle

SPICED MILK:

• 2 cups whole milk

• 2 tbsp light brown sugar, packed

• 2 cinnamon sticks

• 12 cloves

• 1/4 tsp nutmeg

In a medium sauce pot, combine milk, brown sugar, cinnamon, cloves, and nutmeg. Bring to a boil. Remove from heat. Cover with lid and allow spices to steep for 20 minutes. Strain spices.

SWEETENED WHIPPED CREAM:

• 1 cup heavy cream, chilled

• 1 Tbsp powdered sugar

Using a whisk or a handheld mixer, whip chilled cream and powdered sugar to medium peaks. Keep covered and chill in the fridge until ready to use.

DIRECTIONS:

Warm up spiced milk. Combine spiced milk and BUNDY RUM UP. Top with whipped cream. Garnish with additional nutmeg. Serve warm. Im

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Spiced milk with BUNDY RUM UP and a dollop of sweetened whipped cream. It’s your boozy alternative to hot chocolate to keep you warm this autumn.



GETTING FRESH WITH SUPABARNBY MIA MELAS

10% Offthe First Thursday of Every Month

when you spend over $100 or more**excludes tobacco products

www.supabarn.com.au

Have you ever had the opportunity to go to a fruit farm and get to pick your own fresh

fruit? Walking through a large orchard with magnificent mature trees, with fruit hanging off every branch. Then going up to one of those trees and picking the most perfectly ripe apple, with that amazing sweet juice exploding in your mouth, as you bite into that fresh deliciousness.

When you shop at Supabarn, it is almost like you’re visiting the farm and plucking from the tree, pulling out of the ground, or taking off the vine your own fresh fruit and vegetables, and taking it straight to your home to enjoy. Supabarn has earned a reputation for bringing the freshest produce straight from the farm to their store on the same day, for their customers to enjoy the best there is to offer in the world of fruit and vegetables. Supabarn has an amazing network of local producers, which they work closely with, to guarantee the shortest time it

takes to get from the farm to their stores, and ultimately to their valued customers.

Something else that makes Supabarn stand out and differentiate themselves from other fresh produce suppliers is that they make a point of not storing their produce in warehouses. It goes straight from the farm to the shelves of Supabarn, ready for their customers to take home.

But they don’t stop there; it is not just about finding the freshest fruit and veggies. It is also about making sure that every item that hits their shelves is of superior quality. From the healthy leafy greens that are only hours old from the farm, to the amazing array of colourful fresh fruit, all the produce that finds itself on the shelves of any Supabarn store go through a stringent quality control process to make sure that their customers only receive the best. From the moment that Supabarn’s buyers greet their suppliers at the markets, it is all about sourcing the best quality produce for their

customers. In fact they make it a point of getting to the markets early to make sure they have first pick of the best quality fruit and veg. Using their knowledge and experience they scour the markets to find the best there is every day. When the buyers have confidently purchased what they know to be outstanding produce, their second line of quality control gets to work, confirming that the items that eventually hit the Supabarn shelves have no bruises or blemishes. Each step of the way there is someone making sure that only prime produce makes it onto the shelves. Only the best will do for their customers.

For almost 25 years, Supabarn has been providing the freshest fruit and vegetables to their customers. Starting off with their first store in Canberra, Supabarn has since expanded to 14 locations across NSW and the ACT. Take the time to visit your local Supabarn and be amazed at the quality and freshness of the produce. Get fresh with Supabarn.

HOTPRICE

WHOLE BEEF EYE FILLET

$1599kg

On Sale 21/04/15 -28/04/15

SPECIAL OF THE WEEK

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APRIL 20158 INDULGE

KEFI GREEK TAVERN

W ith a name that translates to joy, passion and enthusiasm,

you know you’ve stumbled across a good thing at Kingsgrove’s Kefi Greek Tavern. This newly renovated eatery is putting Greek street food on the map in a serious way.

Built on one simple motto; an appreciation of the wonderful flavours of Greek cuisine, and with prime positioning on Kingsgrove Road, dining at Kefi is simple from the get go.

Inside, long wooden tables stretch out from wall to wall, promising the lively social dining experience that Greek culture is renowned for. An inbuilt fireplace crackles away, keeping patrons warm as the winter chill starts to set in.

With the kitchen set up behind wide glass panes, the more curiously inclined patrons can watch on as a team of dedicated chefs set to work on serving up delicious Greek cuisine.

Applying the perfect blend of technique and tradition every step of the way, the menu speaks to the inner Greek in all of us. Think tender pork neck marinated in a delectable concoction of garlic, mustard, paprika, red wine, sage, rosemary and puréed onions. There’s king prawns, marinated in olive oil, garlic, white wine parsley and lemon zest, as well as deep-fried calamari served with a side of Kefi’s delicious ouzo mayonnaise.

Vegetarians won’t be hard pressed to find something to enjoy, from haloumi with olive

paste and honey peppered figs, to horta, a dish of wilted wild greens drizzled with a delicious garlic, dill and lemon olive oil marinade. Other well-known favourites like vine dolmathes (vegetable and herb rice filling served with an egg lemon sauce) and spanakopitas (spinach, feta, dill and shallot wrapped in flaky filo pastry) are also available.

Be sure to save room for dessert. The loukoumades are a must-try, served up as six deliciously deep fried dumpling-shaped doughnuts. They’re soaked in spiced sugar syrup, with a generous sprinkling of mixed crushed nuts striking the perfect balance of sweet and savoury. If you fancy yourself a bit of a sweet tooth, give the rizogalo me fraola a try too. It’s a warmed vanilla and cinnamon

rice pudding served with strawberries marinated in mint and tsipouro. Topped with sweet

strawberry coulis, it’s guaranteed to hit the sweet spot.

With Mother’s Day fast approaching, why not call the friendly staff and make a reservation. Open from 12pm – 10pm on Mother’s Day, Kefi Greek Tavern is taking reservations for both lunch

and dinner. Spoil mum and make it a culinary experience she won’t forget!

Kefi Greek Tavern located at 1/231 Kingsgrove Road, Kingsgrove NSW 2208, is open Tuesday – Thursday 12pm-10pm, Friday and Saturday 12pm-11pm and on Sunday from 12pm-10pm. Free underground parking is available and public transport is within walking distance. For bookings call 02 9554 4442

Applying the perfect blend of technique and

tradition every step of the way, the menu speaks to the inner Greek in all of us.”

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GIFTING EXPERT JAMES STEVENS WEIGHS IN ON THE BEST GIFTS FOR MOTHER’S DAY

W e have been fortunate enough to have a few moments with

a legend in the gifting industry to discuss all things relating to Mother’s Day gifts. For over 30 years, in his family’s flower and gifting business, James Stevens - now representing David Jones Flowers (www.davidjonesflowers.com.au) in most major capital cities in Australia, and a Director of a national gifting and hamper company Bockers & Pony (www.bockersandpony.com.au) - has worked tirelessly in the retail and e-tail gifting industry, looking after mums all around Australia every Mother’s Day. So who better to give us a few tips to make this Mother’s Day really special.

James, thanks for stopping by the Indulge office to talk about Mother’s Day.

This is one of my favourite occasions in the gifting calendar, so glad to be here.

You have been in the gifting industry for many years, what are some tips you could give us when coming up with ideas to surprise our mums this Mother’s Day?

You need to remember that this day is all about mum. You want to make her feel special, so I recommend doing something out of the ordinary; something she wouldn’t expect. For example if you are not prone to giving her flowers, then surprise her with a stunning and elegant bouquet accompanied with a personal message. This is a great start to making the day all about her. Also, we shouldn’t forget our grandmothers, godmothers and even mothers-in-law and the special place they have in our lives.

So what are your favourite gift ideas for Mother’s Day 2015?

One of my favourite gifts for this Mother’s Day is the Manhattan Hamper from Bockers & Pony. This is a really stylish and luxurious gift, designed to pamper the most important women in your life. Packaged in a chic Bockers & Pony suitcase, your mum will find inside an exquisite bottle of Petaluma Croser, beautifully presented in an exclusively designed box by Megan Hess, and some irresistible pamper products from the Glasshouse Manhattan Little Black Dress range including their aromatic Candle, a rich Hand Crème, and a Nourishing Body Bar. Your mum

will surely feel pampered when presented with this amazing gift.

Flowers could be considered as the classic Mother’s Day gift, but David Jones Flowers raises the bar to really impress mum. At $99 including delivery, your mum will receive a dozen gorgeous, long stemmed pink roses, expertly arranged in an elegant David Jones flower box with their signature houndstooth design. David Jones Flowers prides itself in providing the freshest flowers of superior quality, with the largest heads, to guarantee that they are long lasting. A classic, yet elegant gift idea for this Mother’s Day.

What foodie mum wouldn’t love the “Cheers Mum” Hamper from Bockers & Pony. This fabulous gourmet hamper is generously filled with delicious items such as a spectacular bottle of Veuve Clicquot and a fabulous box of French Salted Butter Caramels, to name but a few.

Make this Mother’s Day special and visit www.bockersandpony.com.au and www.davidjonesflowers.com.au for the perfect Mother’s Day gift ideas.

Manhattan

Cheers Mum

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APRIL 201510 INDULGE

JAY HUXLEY’S SPECIAL RECIPES

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Angus Tomahawk with a bottle of Pinot Noir

G R I L L

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G R I L L

P E N R I T H N O W O P E N

Mother’s Day presents us all with a great opportunity to say thank you to the

person responsible for bringing us into this world. Unfortunately for me, my mother is no longer with us, but for all of you who are still lucky enough to have mum around this Mother’s Day, show your love with my favourite dish that will certainly make her day.

The changing of the seasons brings us into the cooler months, and nothing warms the heart more than a good lamb dish.

Without a doubt, my favourite cut of lamb would have to be the “secondary”, which requires long slow cooking. Do not be frightened to do this at home. If you’re not comfortable leaving your oven on a very low setting overnight or while you’re at work, you can buy a very inexpensive slow cooker.

Serves 4

INGREDIENTS:

• 1 whole bone in lamb shoulder (approx. 2kg)

• 1 cup each of diced carrot, celery and onion

• 2 ltrs of cooking red wine

• 2 ltrs of chicken stock (homemade or salt reduced)

• 1 bunch of rosemary

• 4 large potatoes

• 200mls of cream

• 100gms of butter

• 1 cup of clean, young eucalyptus leaves

• 2 cloves of snowy mountains garlic

• 2 cups of frozen peas

• 1 tablespoon of cornflour

METHOD:

LAMB

1. Leave out of the fridge to bring to room temperature. Season the outside then brown in a pan or on the BBQ.

2. In the same pan, sauté the diced carrot, celery and onion.

3. In a heavy baking dish or in your slow cooker, place the lamb, veggies and the wine and chicken stock, ensure all meat is covered, if not, add a little water.

4. Place in 100ºC oven for eight hours (if time poor, place in 140ºC oven for four hours) Note: the longer the cooking time, the more tender the meat.

MASH

1. Place the potatoes whole in a 200ºC oven for 1 hour.

2. Remove when you can push a skewer through, half and scoop the flesh out, pass through a potato ricer or push through a drum sieve.

3. Wash the eucalyptus leaves, then add the cream in a small saucepan, bring to the boil, then remove from the heat and let stand for 10 minutes, then strain. Whisk the cream and butter into the potato, and season.

PEAS

1. Blanche quickly in boiling water right before serving

JUS

1. Remove the lamb shoulder once cooked, strain the liquid and put into a large saucepan, then reduce by around 70%, add the corn flour to ½ a cup of cold water, mix then add to the reduced stock.

SERVE

Place peas and mash into the base of a large bowl, tear apart the piece of lamb and place on top of the mash, ladle the jus over the top.

8HR LAMB SHOULDER WITH EUCALYPTUS MASH AND ROSEMARY JUS

BEVERAGE MATCH!Archers Point Cabernet Sauvignonwww.liquorstax.com.au

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Three Williams, 613a Elizabeth St. Redfern, NSW 2016 (02) 9698 1111 • www.threewilliamscafe.com

BEVERAGE MATCH!Guillaume Blanc de Blancwww.liquorstax.com.au

Bowery Lane Shop 1, Level 4, 1 O’Connell St, Sydney NSW 2000 (02) 9252 8017 • www.bowerylane.com.au

BUTTERMILK HOTCAKES VEG GARLIC BRUSCHETTA

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The Smoking Panda 5 – 7 Park Street, Sydney.

(02) 9264 4618 • www.thesmokingpanda.com.au

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A breakfast made for mums….

A rustic plate of goodness to enjoy with Mum at any time of the day!

INGREDIENTS:

• 8 medium eggs separated

• 1 cup plain flour

• 2.5 tsp baking powder

• 500g ricotta

GARNISH:

• Lemon mascarpone (simply grate lemon zest in to mascarpone to taste)

• Maple syrup

• Powdered sugar

• Toasted sunflower seeds

• Edible flowers – for that extra special touch.

METHOD:

1. Combine egg yolks and milk.

2. Add the plain flour and baking powder and whisk gently.

3. Add the ricotta cheese and combine, allowing a few chunks of ricotta to remain for added texture.

4. In a separate bowl, whisk the egg whites to a stiff peak and then gently add to hotcake mixture.

5. To ensure deliciously fluffy hotcakes, fold gently together to keep the mixture light and airy.

6. Heat a small knob of butter in a medium-sized oven-proof griddle pan over a low-medium heat.

7. Pour a generous ladle of the mixture into the pan and cook for 2-3 minutes or until golden brown.

8. Flip the pancake and finish in the oven at 180° for 3 – 4 minutes until risen, fluffy and golden brown on both sides.

9. Serve with lemon mascarpone, fruit compote, seasonal berries and lashings of maple syrup. For that extra special touch garnish with toasted sunflower seeds, edible flowers and a dusting of powdered sugar.

Serves 4

INGREDIENTS:

• 4 slices Italian style bread

• 2 cloves garlic

• 1 bunch cavolo nero

• 400g ricotta

• Pinch chilli flakes

• Pinch oregano

• 240g truss cherry tomatoes

• 200g food grade wood chips

• Salt and pepper to taste

• Olive oil, lemon juice, radish and parsley to dress

METHOD:

1. Line a pan with foil and throw on wood chips, place tomatoes into a Chinese steamer and pop on top of the pan. Place over high heat till smoke starts to form. Turn heat down and leave for 8 minutes.

2. Blanch cavolo nero in boiling water for 3 minutes. Dress with olive oil and lemon juice.

3. Put ricotta onto a metal tray and sprinkle the oregano and chilli flakes and toast under grill.

4. Grill toast on char grill until slightly charred and rub with fresh garlic.

5. Pile cavolo nero, ricotta and tomatoes on top of toast. Finish with sliced radish and parsley, and season to taste with salt and pepper.

BEVERAGE MATCH!Da Luca Prosecco Italiawww.liquorstax.com.au

Deep Fried Ice-Cream, Coconut And Rum AffogatoThis is an Asian inspired twist on the Italian classic. Deep fried Green tea ice cream matched with coconut, rum and espresso is the perfect way to indulge your mum this Mother’s Day.

COCONUT AND RUM AFFOGATO INGREDIENTS:

• Dark rum

• Espresso

• Kahlua

• Caramel liqueur

METHOD:

1. Add all ingredients to a cocktail shaker with a generous scoop of ice and shake.

2. Strain into a martini glass and garnish generously with coconut and chocolate flakes.

DEEP FRIED ICECREAM INGREDIENTS:

• Vanilla bean ice-cream

• 500g rice flour

• 500g raw coconut sugar

• Egg wash (1 egg mixed whisked together with 3 tbsp of milk)

• Dessicated coconut

METHOD:

1. Coat a generous scoop of vanilla bean ice-cream in the rice flour and sugar.

2. Dip the ice cream into the egg wash, then roll in desiccated coconut.

3. Repeat the egg wash and coconut steps again to ensure the perfect coverage.

4. Deep fry in oil for 2 minutes at 180° and serve immediately!


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Indulge - April 2015