‘ALFRESHCO - foreshore flavour’ finally delivered

Hi

There’s a saying that writing and publishing a book is like giving birth, especially at the end of the process when you just want to cross the finish line.  It has been a challenging journey with many hiccups, to say the least, but I’m happy that ‘ALFRESHCO  -  foreshore flavour’ ( my last book)  has finally been delivered. 

Celebrating the ‘produce providers’ of yesterday & today along our abundant foreshores and the innovators who have refreshed the Australian cuisine.
Foreshore flavours are explored, expressing the changing nature of today’s cuisine,with a focus on shared platters and eating alfresco.

I'm excited to say that it will be launched in late November, just in time for Summer alfresco eating.  In the meantime I'll be posting about some of the fresh food ideas from it.

 Clara

Beet and Hummus dip enlivens a Meza Plate

Colourful addition to a shared platter

Beet Hummus Dip

This quick, healthy dip can be made with pre-cooked or pre-roasted beets. Dukkah or Za'atar adds a Middle Eastern flavour.  Alternatively, roasted nuts and seeds of your choice or fresh herbs can be used.

Combine the following in a food processor until creamy but with some grainy texture.  If not using tahini you may need to add a little water.
1 can - 400g, chickpeas, drained & rinsed; 2 medium cooked, quartered beetroots; 2 cloves garlic, juice and zest from 1 medium lemon; 2 tbsp olive oil, 1/4 tsp salt, 1/2 tsp ground cumin, 2 tbsp tahini (optional even though it adds a lovely nutty flavour)


Sprinkle liberally with Dukkah or Za'atar. Serve with toasted flatbread or pita. 

Beetroot hummus will keep in the fridge, covered, for 4-5 days. 

ALFRESHCO Hint

What is the difference between Za'atar and  Dukkah?

Dukkah

Za'atar is a mix of crushed herbs like oregano, thyme and toasted sesame seeds with added sumac or marjoram. This is delicious over hummus, beans, eggs or vegetables. 

Dukkah is a textural treat blending nuts such as pistachio, hazelnut or almond – with cumin, toasted sesame and coriander seeds for a little kick.