Beef Estofado

Ahh, the thing I love about Winter is getting out the cast iron pot or the slowcooker out and smelling a beautiful casserole fill the house with wonderful aroma.  It's so welcoming and homely.

I saw this recipe in Australian Good Taste - it's part of the 'cook the issue' promotion.  As I made it I tweaked it a bit, so if you want the original recipe, you'll need to go buy your own copy!

Now, some things I want to share:  I wasn't such a fan of the polenta topping.  Personally I would make this recipe again but use a potato/sweet potato mash on top (with the diced parmesan).  I found the polenta topping a little bitter after it had cooked.  If you love your polenta (which I normally do) give it a try.

Ingredients:

1 kg chuck or blade steak

2 onions, roughly diced

2 carrots, roughly diced/cut

4 cloves of garlic, finely diced

2 smoked chorizo sausages, roughly chopped

1 tsp dried oregano (I used fresh)

1/2 tsp cinnamon

3 tsp paprika

1 tin peeled tomatoes

1 cup white wine

1 cup beef stock

1/2 cup peas

for topping:

2/3 cup dried polenta

1 cup self raising flour

2 eggs

100g parmesan cheese, diced

Method

Pre-chop all your meat, chorizo, onions, garlic and carrots.  Heat up and place a tb oil in your cast iron or heavy pot.

Brown your meat, a bit at a time and set aside.

Add the onion, garlic and chorizo over a medium heat until the onions become a bit golden on the edges.

 Add paprika, cinnamon and oregano, mix through well for about a minute.

This smells SO good at this point, try not to pull out the bits of chorizo and eat it all...OK?

Add back the beef and then add carrots, tinned tomatoes, beef stock and white wine.

Pop the lid on and set it down to low for about 1 hour.  Look at THAT.

Get making your polenta (or mashed potato) top.  For polenta mix polenta and self raising flour in a bowl.  Mix 2 eggs with buttermilk, then gently add the wet to the dry ingredients

Stir through parmesan...a bit at a time.

Sprinkle peas over the top of the meat mixture....

...then dribble the polenta mix over the top.  Make sure you leave some 'holes' for the meat to vent


Bake for 30-40 minutes until polenta (or mash) is golden brown on top.

Yes, you're allowed to drool at this bit.

Now if this doesn't warm you up... I don't know what will!

Behind the Scenes: Australian Good Taste Cover Shoot!

After having so much fun contributing to the Australian Good Taste Reader's issue the icing on the cake is being a guest at the cover shoot.   When I went to the editorial photo shoot I left with an idea of how painstakingly perfect each shot needs to be, how it needs to convey the look and feel of the issue and the magazine....

Well the cover shoot was like that, but on speed.

Miranda is preparing the food, today's stylist Saskia is busy preparing the props and Michelle, AGT's food editor is briefing the photographer, Brett and his assistant.   Michelle pops on her phone to speak to Brodee the Editor just to run a few things by her prop-wise and then the pre-shoot is set up and sent for approval.

Meanwhile Michelle steps into the kitchen and works on the detail of the recipe for the cover - the Mile High Guinness Pie.  Back in November ideas were workshopped and many options were made and tested before arriving at the decision in January this year was going to be the June cover recipe... takes longer than you think right?

The recipe is then tweaked, and tweaked again and Michelle sends a brief to the stylist to advise what sort of theme, inclusions and options she needs for the cover shot.

So in Michelle's test the five layers of pastry have turned out many times and are wonky - this is the effect we're after but we're using different ramekins, and a different oven, and it's just not going 'mile high'.  There is a nervous huddle around said oven.  It's a no-go.  So the recipe is tweaked and put back in the oven and bingo!  It works.

Over to the stylist and the shoot begins, re-positioning and a couple of options everyone is happy with and it's sent over for approval by the Editor.

We start moving onto the next cover (I know two in one day - crrazy!) and the word comes back - it needs something else, a bit of this and that and finally it's sent over and hurrah everyone's happy!

By then everyone who has tried the recipe 50 gadzillion times in the past few weeks is over it, and it's been heated, reheated, and heated again.  No one opts to eat it. We move on.

Then there's a phone call - did you get a photo of Liss with the pie?  Ummm problem.   Brodee wants a pic of me with the pie.  Where's my hair and makeup artist? Why didn't I wash and blowdry my hair this morning?  Oh my lordy-me.

Where's the pie?

It's in the bin.

So Michelle makes another.  We're laughing! Such is life of Food Magazines - but clearly the photo was not meant to be - it's not in the issue (Just between you and me - a bit relieved!)  The good news is,  I did eat that one, and it's delicious.

So what's inside the cover? Here's a few shots - but you really are going to have to get it yourself - my hubby thinks my profile shot looks like I'm naked - I assure you I AM NOT.  Not that day anyways.

Here's Michelle's recipe on the sky-high-guiness-pie.  YUM.

Here I am reviewing a few things....

And Tobie shares his gnudi recipe with everyone - I'm quoted on this one - it's delicious! I tasted it last time I visited the Australian Good Taste offices.

I attended the shoot of the Take 5 section - those behind the scenes shots here

So that's it!  I hope you've enjoyed the behind-the-scenes journey as much as I have! Pick it up at the shops from May 25th, or if you subscribe you should have your issue very soon - let me know what you think?!

The Insider: Behind the scenes - Finishing touches the Australian Good Taste Readers Issue with Tobie Puttock!

As the Australian Good Taste Team are putting the finishing touches on the June 2011 Issue 'The Reader Issue' they invited ten of the 'Reader Editor' team of 50 to come and have a sneak peak and meet the ambassador of the issue, Tobie Puttock.

We started back in the heat of Summer and I know many at that time struggled with getting their head around winter food - but this day, there was no issue.  The weather was well and truly showing us winter was on its way  and it was lovely to see the familiar faces - we were very excited about the day was going to bring.

First of all, Brodee showed us through some pages that had been put together and many were pointing saying 'that was my idea' and 'I went to that shoot'! There was one shoot that featured some mulled wine and Michelle Southan - AGT's food editor jokes: 'Oh I remember that shoot!  Don't remember getting home though'.  She WAS joking friends, promise!  But it does give you some idea of how friendly and warm the staff are (and not intoxicated either!)

It was wonderful seeing the ideas brainstormed come to life on the page.  Brodee confessed that there were so many brilliant ideas they couldn't fit them all in one issue so they may appear in some of the other winter issues.

As for the pages we looked at - they have that signature rich warm feel, and I'm going to tell you right now - it's totally lickable!!  We also saw the cover - I was present at this shoot and I'll be sharing more about that with you later but you're going to love it.

Then Tobie arrived, yes in his signature beanie.  But it was off in no time and he was sitting with us (in fact next to yours truly) chatting over tea and muffins. Oh well he would have had I not accidentally eaten his muffin, and left him mine. Whoops.

This is the lovely Sue (Baby-Mac Beth's Mum) on our video!

We had a look at the video we created on our first day to get Tobie up-to-speed about how the issue came about and all the people involved - I don't have access to it yet - but stay tuned!

We talked food endlessly obviously and it was a very free-flowing conversation.  There's a real air of 'normalcy' to Tobie - and as he stated straight up he's not into 'stuck up' food.  He takes us through his beginnings of getting into food and his deep love of Italian food.   He learned to speak Italian in the kitchen whilst working in Italy and then put this to good use in his job some time later the River Cafe (where he met Jamie Oliver) when he would translate real family recipes from some local Italian immigrants.  This is the food you can tell excites Tobie - the food that's from the heart.

His latest book 'How to cook like an Italian' is very much centred on that and was the product of a trip he did with his wife.

The book, along with Tobie's glasses and the remains of his muffin (that I ate...whoops)

All the non-food photos are actually happy snaps by them. It's gorgeous.  

We are lucky enough to have lunch cooked from this book:  Gnudi (which honestly are amazing) - ricotta gnocchi - think cheesy gnocchi - a bit firm on the outer and oozy in the centre.

Also rolled pork neck stuffed with figs, pistachio, fennel seeds and all kinds of yummy things.

Needless to say, it was absolutely-drop-dead-delicous and I got home that night, hopped online and bought myself a copy.

We also got to see Tobie have his 'ambassador shots' get taken - love seeing the photographers and stylists at work!

After Tobie jetted back to Melbourne to work at the The Kitchen Cat - his new restaurant, I got back to work and that meant hanging out with the new Art Director at Australian Good Taste, Dan.

Dan used to work at Good Living supplement with the Sydney Morning Herald, and although he didn't do the art direction for the photo-shoots in the June 2011 issue, he's still put his stamp on it by putting it all together - imagine that the puzzle pieces have been made by someone but you need to put the jigsaw together.

Dan took me through a layman's guide to Art direction which is basically to:

• Work on concept/look/feel of each issue with the Editor
• Work with Food Editor on recipes
• Work with Editor and sub-editors on other content
• Assign photographers and stylists, schedule shoots and engage the relevant home economist
• Be responsible for the art direction budget which includes paying all the photographers/stylists/studios/printing - the list goes on!
• Put together and distribute the design brief and follow up everyone's availability.

The booking of photoshoots and resources is done about 4-5 months in advance to lock in the right resources.  For example some photographers have better skills at covers or particular looks.  Stylists certainly have their own distinctive 'looks' and home-economists have their unique skill sets - i.e. they may be amazing at cakes, but not so great at pastry or fish.

Interesting isn't it?

So friends, one more update to come, and that's on the cover photo-shoot - I shall be revealing to you the day before it's out (May 25, mark your calendar) - so you'll get a sneaky peak first!

So friends are you looking forward to the issue and are you going to buy it?

What would you ask Tobie Puttock if you had the chance?

Behind the Scenes at Australian Good Taste: How recipes are chosen and how they get on the page

'Twist my rubber arm' I respond when I'm asked if I'd like a behind-the-scenes look at food prep and photo shoots for Good Taste Magazine.  I'm on the editorial team in the 'reader issue' coming out in June and I can hardly wait until it comes out!

If you've ever picked up a copy of Good Taste its photography is beautiful and totally lickable.  That's what you want when taking photos of food so I was fascinated at the process and of course, I needed some tips!

I arrive at News Magazines and we see that we're booked into studio 4.

I often wondered how the issue comes together and in what order it's planned.  Our tour-guide assistant food editor Sonja gives me the low down:

The issue is brainstormed and a theme is decided.  From there individual areas of the magazine will put forward the ideas for the issue and the editor and food editor will polish/approve the ideas and then a plan is procured.  Each part of the food editorial team takes their share of recipes to develop, and they also contract some external recipe developers.  Michelle Southan, the Food Editor usually almost always will develop and be present for the cover recipe/shoot.  Each recipe is tested, and then added to the schedule.   Stylists are engaged depending on the style of shoot and photographers and home economist/food preparation person is booked.

They have been going for a few hours when we arrive.   Jeremy the photographer, Anita the art director, Tracey the stylist and Miranda the home economist and food preparation person.  We assemble over the photo desk and see what's on the agenda:

We're here for a shoot of the Take 5 section of the magazine, where there are only five ingredients in each dish.  This is particularly challenging as we all know the distinction of food arranging/cooking...

Most dishes are shot 3+ months ahead of time, some shots like the 'In season' are sometimes shot 12 months ahead.

Here's the start of Tracey's styling - ironing the tablecloth and napkin to ensure they look pristine..

Jeremy and Anita are looking over the rest of the photos in the series, before they set up the shoot for the current photograph, to ensure there is balance - both colour-wise and items in the photos.  For example you don't want overload one photograph so it won't flow on from the others

Here is Miranda in the cooking, she has a full list of things to make!  She receives the recipes about a week in advance and is responsible for purchasing all the ingredients she will cook with.  She also does all the washing up!

Whilst Miranda is cooking away Tracey and Jeremy do the test-shoot.  This is to check all the elements are there (except the food) - the position of the items is correct etc. Then they will transfer the plate of food over and start the 'live shoot'.

They check the shot, and make any adjustments if necessary.

Tracey adds some more crumbs to the dish.

Ideally each day will produce 6 images/dishes - at times there are more but that would include a 12+ hour day... no one likes those!

It's not as easy as it looks is it?  I have new found appreciation for the magazine now, can't wait to see the images of the food we saw shot in both the June 2011 issue (I'll be in it people!) and also the November issue.

So what food magazines do you buy? Do you have a favourite?