Bowled Over
Designer Jake Phipps reinterprets a British cultural icon by lining a felt bowler in anodised aluminium transforming it into an eccentric light shade. Named Jeeves – after the iconic P.G. Wodehouse butler – the authentic bowler pendant light is sure to add some dapper Brit-class to your place.
Taco Truck
It might look like a bit of fun, but it also solves a problem that’s plagued taco eaters for generations! Keep your taco from falling over and its contents spilling everywhere with a little help from this clever taco holder.
Clandestine Cuff Candy
Channel your inner James Bond with this pair of unassuming cufflinks. Hidden in one link is a WiFi transmitter and in the other a 2GB USB flash drive. Just the thing for covert operations and when snooping is in order at foreign embassy cocktail parties.
Haven review
Get out on the highway and into this collection of all-Australian motorcycle stories. Full of laconic Aussie humour, there are 40 tales that capture the freedom, fun, independence and adventure that comes with having a bike – no matter its size. Meet Tex and his blue heeler Bundy, who have ridden over 600,000km together for charity; Neil Collier, who crafted a chopper out of camphor laurel wood; and the unforgettable paramedic who saved the day and walked away with a great dinner party story.
ABC books RRP $29.99
Haven food
Cone Bay Barramundi with baby leeks and saffron dressing
Cooking time 30 minutes – serves 4
Ingredients
- 4 x 200g Cone Bay Barramundi
- 100g plain flour
- 100ml olive oil
- 4 baby leeks
- 100ml chicken stock
- 1 clove garlic
- 4 sprigs of thyme
- 100ml extra virgin olive oil
- Salt and pepper
Dressing
- 5g saffron
- 50ml freshly squeezed orange juice
- 2 ripe roma tomatoes blanched/skinned and deseeded
- 50ml extra virgin olive oil
Method
- Pre-heat oven to 180 degrees for 10 minutes.
- Cut the leeks into 4 even pieces, place into small baking dish, cover with stock and add garlic, thyme, olive oil, salt and pepper. Cover with alfoil and cook in oven for 20 minutes or until soft.
- Toast saffron in a pan to release the aromas, then add 20ml of the warm leek juice to the saffron. Let cool slightly and add orange juice, diced tomato and olive oil, set aside.
- Season barramundi with salt and pepper, then dust it in flour.
- Heat frying pan to a medium heat. Add olive oil to pan and lay barramundi into heated pan and cook for about 2 to 3 minutes.
- Turn barramundi with a fish slice and cook for a further 2 to 3 minutes.
- Take fish out of pan and let rest in a warm spot.
- To serve place barramundi on top of leeks and spoon dressing on and around the fish.
Thank you to WA Food Ambassador Don Hancey for this great recipe www.donhancey.com.au
