Flavours Issue 3

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THE COOKBOOK THESE RECIPES ARE EASY, QUICK TO MAKE, AND TRAVEL WELL - LEAVING YOU WITH PLENTY OF TIME TO ENJOY YOUR LATE SUMMER EVENINGS AND WEEKENDS OUTSIDE. WORDS AND PHOTOGRAPHY NATALIE FINDLAY 14 FLAVOURS FOOD & DRINK MAGAZINE
SPICY PRAWN & PINEAPPLE SKEWERS SUMMER BERRY TIRAMISU ½ CUP STRAWBERRIES, SLICED ½ CUP BLUEBERRIES 12 PIECES LAMB, CUBED ½ TSP CINNAMON ½ TSP GARLIC POWDER ¼ TSP SALT ½ TSP CAYENNE 1 TSP CHILI POWDER 1 TBS OLIVE OIL 16 LARGE PRAWNS 16 PIECES PINEAPPLE ½ CUP RASPBERRIES ½ CUP BLACKBERRIES ANGEL FOOD CAKE, POUND CAKE OR LADYFINGERS 1 CUP THICK GREEK YOGURT ½ CUP MINT SYRUP Peel prawns; leave tails on if you wish. Marinate in spice blend: cinnamon, garlic powder, salt, cayenne, chili. Soak skewers (if using wood). Sprinkle pineapple with spicy blend. Heat barbecue to 375 degrees F. Remove prawns from marinade and coat or spray with olive oil. Alternate prawns and pineapple on your skewers. Cook over high heat for 3 minutes per side. Serve or store for your picnic. MANGO COCONUT RICE SALAD 2 TBS OLIVE OIL 1 SMALL RED ONION, THINLY SLICED 10 LEAVES MINT, CHIFFONADE 5 LEAVES THAI BASIL, CHIFFONADE 1-½ ORANGES, ZESTED ½ CUP ORANGE JUICE 2 TSP GRAND MARNIER To make mint syrup: put ½ cup sugar (or sweetener of choice) and 1-¼ cup water in a small pot and bring to a boil. Stir until the sugar is dissolved. Remove from heat. Add ¼ cup of mint, finely chopped. Cool and refrigerate. Add orange zest, juice, and Grand Marnier to the Greek yogurt. Cut cake/ladyfingers to fit into your serving vessel. Make layers of cake or ladyfingers, mint syrup, Greek yogurt, then berries. Repeat. Drizzle with Grand Marnier and serve. You can also package all ingredients separately and layer at your picnic. HIBISCUS SPARKLE 1 CUP JASMINE RICE 1 TSP SALT ¾ CUP VEGETABLE STOCK 5 SPRIGS CILANTRO, LEAVES ONLY, CHIFFONADE ½ CUP CASHEWS ¾ CUP COCONUT MILK 1 LIME, ZESTED 1 MANGO, CUBED Sauté half the red onion in olive oil 5 minutes, reserve the rest for garnish. Add the rice and salt. Add the vegetable stock and coconut milk. Cook as per directions on rice package. Thinly slice (chiffonade) mint, basil, and cilantro leaves. Let rice cool slightly. Grate lime zest over rice and add a squeeze of lime juice. Top with the remaining red onion, herbs, mango, and cashews. 5 DRIED HIBISCUS FLOWERS ½ CUP SUGAR (OR SWEETENER OF CHOICE) 1-¼ CUP WATER Bring water, sweetener, and hibiscus flowers to a boil and let simmer 15 minutes. Let cool and refrigerate until chilled. ½ LIME, JUICED TO TOP: SELTZER OF YOUR CHOICE (GINGER ALE, SELTZER WATER, PROSECCO) In a glass add hibiscus liquid, a squeeze of lime, and your seltzer of choice. FLAVOURS FOOD & DRINK MAGAZINE 15
Page 1 and 2: FLAVO URS THE SUNSHINE COAST FOOD &
Page 3 and 4: FLAVOURS THE SUNSHINE COAST FOOD &
Page 5 and 6: CASUAL DINING Random awesome menu i
Page 7 and 8: Artisanal booze is a hit everywhere
Page 9 and 10: Sechelt's very own oil & vinegar st
Page 11 and 12: Adam and Shannon Vanderwoerd grew u
Page 13: TOOLS TO ELEVATE YOUR EXPERIENCE IN
Page 17 and 18: We’ve remarked, time after time,
Page 19 and 20: Make the most of the warm weather w
Page 21 and 22: The availability of fresh seafood e
Page 23 and 24: Food trucks are all the rage in the
Page 25 and 26: Best views ever It’s not just lun
Page 27 and 28: silke's kitchen zucchini lasagna On
Page 29 and 30: FOOD & DRINK GUIDE EMELLE'S CATERIN
Page 32: GIBSONS Gibsons Plaza, Upper Gibson

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