SAVE - BMag

More documents

Recommendations

Info

THE EXCLUSIVE QUEENSLAND RUGBY CLUB BLACK CARD Annual Memberships Just $360 Includes 2012 St.George Queensland Reds Membership (1 adult silver category) Benefits and Rewards include: • Access to Rugby Quay, Brisbane’s finest waterfront private club • Dining Rewards Programme • Private members bar facilities for St. George Queensland Reds’ home games • Exclusive offers to selected hotels, retail outlets, car parking and health clubs • Special member invitations and events TO JOIN VISIT www.qrclub.com.au 48 bmag.com.au I Read Brisbane’s Best MS0364_221 Kirsty Ehlers and Nicole Birett bseen Helen Galletly and Max Bree New Year celebrations At Moda Events Portside, Hamilton, revellers were invited to indulge their dark side in a Deadly Sins New Year’s Eve Party Jodie and Debbie Taylor and Sam Hotton Photography by Marc Grimwade At the Villager Hotel Supper Club in the city partygoers turned back time to the 1920s at an anti-Prohibition party Sujata Karandikan and Angela Parsons John Girvan and Jemma Gustafson Nikita Jeroma and Simon Tope Renata Annakin and Tanya Moe Vicky Sweetingham & Jeremy Schepis Sarah Greatorex and Hannah Wilson A LIMITED OPPORTUNITY TO FURNISH YOUR HOME WITH BEAUTIFUL TIMBER FURNITURE, PATIO AND LIVING LOUNGES, UNIQUE HOMEWARES AND ART AT UP TO 70% OFF THE RRP!
delicious FOOD + DRINK + DINING OUT Braised rabbit with borlotti beans Ask your butcher to save you a farmed rabbit to make this hearty meal, says Gary Mehigan ingredients serves 4 2 tblspns extra virgin olive oil, plus extra for drizzling 1 × 2kg rabbit, cut into 8 pieces Table salt 1 tblspn plain flour 4 cloves garlic, peeled 1 onion, sliced 200ml dry white wine 1.2 litres chicken stock 4 sprigs thyme 4 fresh bay leaves 650g fresh borlotti bean pods, podded (to yield 200g beans) 4 globe artichokes 1 lemon, halved and finely grated Zest and juice of 1 lemon Freshly ground white pepper 2 tblspns flat-leaf parsley leaves Crusty bread, to serve Method Heat the olive oil in a non-stick sauté pan, heavybased saucepan or flame-proof casserole over high heat. Season the rabbit with salt and dust with flour. Fry the rabbit for 3-4 minutes or until golden. Add the garlic and onion and cook for 1 minute, then add the wine and cook for a further 3-4 minutes or until reduced by half. Add the stock, thyme, bay leaves and borlotti beans. Once the mixture boils, reduce the heat to low and simmer, covered, for 20 minutes. Meanwhile, prepare the artichokes, working one at a time. Strip down the outer leaves until you reveal the heart at the base. Peel the stem and base with a vegetable peeler to remove the outer green layer. Rub the artichoke quickly with the cut lemon or it will turn brown. Chop the top off about halfway down the bulb of each artichoke. Use a dessert spoon to scoop out the fibrous matter (choke) from inside the artichoke heart. Cut each artichoke in half lengthways, then rub with lemon again. Immediately add the artichokes to the pan. Cover and cook for another 20 minutes or until the rabbit, beans and artichokes are tender. Remove and discard the thyme, then add a few grinds of pepper, a drizzle of olive oil and the parsley. Stir in the lemon zest and juice, then serve with crusty bread. gArY MehigAn MasterChef Judge Recipe from Comfort Food by Gary Mehigan, published by Penguin Read Brisbane’s Best I bmag.com.au 49
Page 1 and 2: ISSUE 225 10 JanuaRy 2012 www.bmag.
Page 3 and 4: •NO FOR DEPOSIT •NO INTEREST ON
Page 5 and 6: •NO FOR •NO DEPOSIT ONLY $ $ 99
Page 7 and 8: Editor Heather McWhinnie Journalist
Page 9 and 10: Uni wiz kid takes next step Most 17
Page 11 and 12: Your say on dietary guidelines More
Page 13 and 14: A lifestyle built better by Apollo
Page 15 and 16: informed After the flood A year on,
Page 17 and 18: Lest we forget The tragedy and deva
Page 19 and 20: Hot property in 2012 After a dark y
Page 21 and 22: spirit was amazing, everyone wanted
Page 23 and 24: The King and his princes Wally Lewi
Page 25 and 26: adveRtIsIng featuRe Versatility, th
Page 27 and 28: MICRA 5 DOOR 1.9%p.a. comparison ra
Page 29 and 30: BEAUTYBAR Compiled by Laura Nolan p
Page 31 and 32: HealtH, Beauty & FItNeSS Did you ma
Page 33 and 34: 50% off your second ceILInG fAn * f
Page 35 and 36: ADVERTISING FEATURE Ask the expert
Page 37 and 38: virtually indestructible tubs made
Page 39 and 40: Fertilise at least three times duri
Page 41 and 42: the street, but one very large wind
Page 43 and 44: Anything’s possible with tAFe Wit
Page 45 and 46: England. See www.cunardline.com.au.
Page 47: MOVIE BUZZ The Girl with the Dragon
Page 51 and 52: KITCHEN WIZ Compiled by Laura Nolan
Page 53 and 54: .com.au .com.au .com.au .com.au .co
Page 55 and 56: Read Brisbane’s Best I bmag.com.a
Page 57: 46 bmag.com.au I Read Brisbane’s

SAVE - BMag

Create successful ePaper yourself

Delete template?

Save as template?