Belle magazine ch & tv

ottection Was rRAP !CHOLAS WATT WORDS TABOO BUCHANAN STYLING STEVE EOREPONtY b

ciPES SAVVA SAVAS RECIPE .DIT_QafiLMBIErSY FBEER tie

IMF

.1\1s and soft past of design di.to Scholtei Badals's newclod in the styling Of a. spring dinner at Corporate Culture.

Ref: 00121271355Copyright Agency Ltd (CAL) licenced copy

Belle01/01/2012Page: 206Section: General NewsRegion: National Circulation: 37216Type: Magazines LifestyleSize: 5959.00 sq.cmsFrequency: Bi-Monthly

Page 1 of 5

The

irrivtil ,,r 11,6 Wm. h rww.Seholue, A Raiiing, collection for Hay provided Rich.rd.,..,.,...,J.Car,,,c,....,, ,i.,ig,,,,,,,,,r. with the perfect excuse to hosl. H tipringclinger for , g mu', or kmehito..-Is and inleil, de,I.gner, The evening, introduced by hell,oailor-in-ehier, Noile Wliktokei-, wa,; held In Ctili's Syttlev showroom._ "It MIK it real

,,, it, h '3,4 an inri.mHLV din it cr. I; Dr 5 ,,,.13 numb, of sra IL) 0 d clew' s. Ihe /I frl Wk niiwas arm:du...a I. he it 4 ern clion belwevn clitrqs was wonderful to watti L.," said Richard.

The $i tn ple graphies a ntl miqu 150 c 11.1,1: iiiccilour in the Srl.l ten ek Tkillin gs rugs .11 d n sirwr Y

provided the inspiration ini- Pt* TI I ,-1,,o- ...ie,,kitn al l.tor Silo, CnnInny",tu ii fling, in sralla I hut of

spring flowers. Hundredsof ciiloorful new-lit...,cm bud, adnrned a white platform that wENNospindree-

Enagicaliy over Ole bmg dinner lable- Sim. wm-1,-.cil Mth Sydney ',ter., SaYva Savas ril. Plaled ona theme La complement Lhc crisp spring menu and lhe Del, oniduci,;_li was all abut,' ptipiirIcolour:' Steve said_ "The white space Is I he perfect CE111111 5 RI MAE, II ,peclal world for a dinner like

this_ Putting tugeLher a I El rge in allai inn 14 EVIC 111.1,11 oppi in u n il y to ex.p ',Wien!. witb a wider iqing.s,

ill flowers and a more diva, voila, r p,letie titan I. would ith.ua 1.1v use."Says SHV.. "Our mcruis id l'ial.f are wr.1 t Len firr c,..c.11 event Li combination or wh Fi t ill, di.,"

wants and inst intl. When I .srarke wit It head chef Kak COIllimos about i he menu fea,-1 his dinnershe said 'Why noE Grovki. The rre,1111CSE of tile 114;N:clients complements Sieve', styl Mg perfealv."

Cue5is we greeted with canape, of gm t's iota .cl watermelon accompanied by 4.1{5,er HillSparlding lIrul 20i16. Pots of warn t greeii olives and almond, flavoured with sminee and fenneladorned !hi. 1ables. F,n tree ...as a salad of eggplant and white anchovies. with larann.a1ata. rocket

and niivu crilsiini. ntalelvat Milt Tulturni Three lionlu Eume Mane .21.li Lit. gsaatilk..cl lamb rump withskorriti Li ki...104, beans 4.1nd parley salad with 'Fa ltarni Slingliwesell)()N followmirlitwinri 1cvas baked

semi in li cugard wrapped In tlio pastry with fig5, almonds and spiced syrup with Taltarn I Brut Tache

201 (-}, A ru.I the all Lila'. it Lint guest feedback; "I love .i.111 ktn ate ?Jou-ix; where %war,: able to truly ennritv

with Tv, olv from our Inclustrv." said &ea Maceda of Pepe,. Bay,. "Tim oii. y.. ri,i- , 'L., iderfid L'Verg..-

_

IP MENU

THIS PAGE A suspersded wnite

platform bilr, Min g with massed5orim3 bloarnS decorated Cult's

Sydney sli-oryroom forthedronercelebrelqg lfic arrival ar thenew

,Dilection trDrn 5cholter,& Callings

FP-

bILe 2e7



Page 2 of 5

THISPA.5,FFtl:InA ASOVIEHea.ther

Buttrose, Richard

Saidas..Gavin FLIVIS, El lie Watson

OPPOSITE PAGE, FROM TOP Guests

appreciated the intirnateSettingHead waiter Guy Gatineau. Holly

Pe,k,,FArbtba C hathaty. -Say va

saias anti head chef KateConomps put the ftnishingtouchee to-the roasted !end]

Ca alashC,H1

PS

EGGPLANT & WHITEANCHOVY SALAD5ER

a medium eggplant

Eihrn.114 ttipp extra virgin olive oil,

plus extra to brush.

thin slices olive bread

24 white anchuvies

aaog baby beetroot leaves

EGGPLANT PULP

ELITZANO SALATM

a inediumegg-pl.nt

s clove garlic

Jei,e of lemon

teblosIXOn5 e-etre virgin el,. ell

TARAMASALATA

s slices stale white bread,

crusts removed

soog karma cu red cud's roe)

egg yolk

:anal/ amon, very finely chopped

small. garlic clam crushed

Julceof 1 lemon

%teaspoon ground white pepper

szsrfil (1/2cuplextraArgloollve ull

s.Fr the eggplanr pulp, pr.enear

grill on high. Linea hating tray with

roiland oil lightly Cut eggplant in

halt lengthwise, place cut side

down on the foil GNI tor aoo5

M111114e5 OF untri the skin 15 slightly

charred and the flesh is soft.

a Smalh the park dove wi th the

back of a knile or the palm cri your

hand and place in a mediumsize

bawl. Scoop DUS Ow hot eggplant

flesh and place in a bowl with the

Back. stir in lernOb /dice and olive

oil, season with sea salt and freshly

ground black pepper It sbould

break.upasyou stir Pur remain

pulpy - rt is not a buree

3 ror the taramasalata, place bread

in a medium bowl, cover with cold

watt, and set aside to soak tor ao

mi nutes. Ur. in. and squee2c out

as much water as possrbze Place

tarama and egg yalk into a medium

rnixrng bowl, beat with electric

beaters on a low speed until

creamy.Add soaked bread, onion,

ga lemon Juice and pepper

WhileStill beating, slowlydrizzie

in oilas iimaking, mayonnaise.

Beatuntil light and fluffy.

4Slice remaining eggplantintothinioundsand spnnk le lightly with

salt. Leave tor halt an hour, then

pat cley Flea oil in a farge f y

pan over high heat, shallow fry the

eggplant,. in batches I'M 2 nirnutes

each side dr Until golden brown

s Lightly toast the olive bread and

brush with olive oil610 seRre.arrange eggplanr pc:ip

and taramasalata on plates fop

with A. anchovies per semng. Pile

beetroot leaves and eggplant

wiunds thecentteand drizzlewith oil Gainl.Sh with Olive bread



Page 3 of 5

ROASTED LAMBRUMP WITIT-1SKORDALTA,WHITE BEANS &PARSLEY SALADSE/WL5 5

3 lands rumps W.I3out oog each},

tlimmed

%cup dried Greek oregano leaves

2est of 1 lemon

chasms garlic, crushed

fiedil (r5. cup) extra vl r.gin olive

SKORDA Lift

G cloves garlic

1/2tea3poon sea salt

e slices stale white Weed,

crusts removed

lcup mashed potato

lulce eta lemon

600d .1,6 cup] eicLracirin olive nil

WIIITE BEAN & PARSLEY SALAD

.h red onion, thinly diced

tablespoons red wine vinegar

Icups cooked Witten beans

2 vine-ripened tomatoes, seeded,

sheer!, juice reserved

a tablespoons baby salted capers,

rinsed and drained

scup picked flableat parsley leaves

Extra virgin olive oir

s Combine oregano, tern.", ga rlic

and-dived Placelambinashalkornon-rnetallic containerand rub with marinade COVE r and

ref r(gerate, oyernighbf possible,

otherwise a few hours wilt do.

2 FOf skordalia, finely chop garlic

with salt until a paste forms. Place

bread inasmall bowl,cover with

cold water and seiaside to soak for

aominutes. Drain bread, squeeze

out as much water as passible and

place in a medium mixing bowl,

Add potato, lemontUiCeand garlic

page. Using electriC beatetS, healon a low speed,graduallyadOing

theoit until smooth and creamy

Season to tasteand set aside

3 Preheat oven to 18o'C or 3.6o'C

fan forced Season Iamb. Heat a

chargrilt or large frying pan ovei

high heat Cool, Iamb for.minutes each side co until browned

all Dyer. Transf ci toa large belong

tray, roast 10115 minutes or until

cookal to your liking Trapsrer is a

clean board, cover loosely with foil

and set aside to rest for ao-3.5

minutes fit will-continue to cook

a Far the bean salad. place the

onion inalarge bowland set aside for 5 minutes(this will

pickle the onion slightly).Add the

beans, tomatoes (and their juir0

and capers end season to taste

5 Toserve, warm skordalia gentty

inc sauce pan and dollop a small

amount on each plate (it's very

garlick vso you won't need:a lot:.

Slice the lamband divide evenly

among plates, fanning slightly

Finally,add parsleyanda good

dash or extra virgin alive oil to bean

salad and divide am ong plates

MENU



Page 4 of 5

FOOD MENU

RIGHTCalabash pendantItghts and Plet Heun'The

Great Bear' candelabmfromCul R. decorated the space.

1iEUGIY4 lHTds. hornArri1 IIIel with colourfulnerwers were complemented

by lushdisolays of greenery

aftG A LA KTOBOUREKOSEMOLINA CUSTARDWRAPPED IN FILO

E S

V. cup Warn hed almonds

1 teaspoon ground cinnamon

tablespoon king sugas

4 sheets filo pastry

laig unsalted butter. melted

fr.s..11 i1 halved, to genre

CUSTARD

semi Ix cups) milk

vanilla bean, split and

seeds scraped

mg OA cup) caster sugar

scinnamon quill

a doves

3l .u]a eggs

34Ig sinsalted buster, dked

SPICED SYRUP

44eg (a cups) cuter sugar

taplespoons hnney

joke of °ranee., tifaillEd

i<irinaman quill

1CiLIVE

z Preheat aven to /60.Cor 4a*C

tan forced Placealmonds on a

bakmg tray. roast 10115 minutes

or until golden brown. Remove,

set aside tocoolrthen chap nnely

Place in a bowl with cinnamon

and icing sugar..and set a iide.

a For the cuStard, grea se and line

ncrn 2CM loaf tin with bakmgpaper. Combine rullk,varrilIa, hall

Ehe sugar, crnnarnan quill and

cloves in a medium sauceDan Eiong

to boiling po!nt. then gradually

pour in serriol.na whde whisking

nstantry Return to tne.boll, then

remove trom heat and continue to

whisk for 1-2 m mutes or until thEck

3Cornbcne remain ingsugar and

eggs, then whisk into semolina

with the butter.Stra in custard into

prepared tin,cs-met with foil and

bake for 3orminutesar until just sec

It will puff up slightly Set asole TO

CD01, then refrigerateuntii chrlled.

Rem ewe from tin, trim edgesand

cut into 6 lOgS{abbut 10Cf1'1 411111

Lay one sheet of hlio on a clean

worksur face ush all aver with

melted butter, then lay aoother

sheet d irectly on ton. EltUiri again

With butter Cut thedouble sheet

intoLhreEeen vertical lengths.Sp' inklewith some reserved

almond rnixtute, lavinga 2crnbcgder.Placea loge custard at

the base of each length othlo.

then wrap iL up, Iike asp ring roll.

5 Repeat AO remaining hlo and

custard Place parcels on a baking

tray lined with baking pa per.8-rush

liberally with butter, thensprilldewith Ternaining almond mixture

Ref r igerate until butter sets.

iThey will keep far a dayor two)

.5 Preheat Ewen tO 200.0 Or 18eC

tan forced Bake uarcels for 2o

mmutes urrul golden brown

2 Meanwhh, Oace syrup

ingred.ems in a medium saucepan

and cook,stirn ng ove r (0.4 heat to

dissolve Me sugar, bring co the boil

Remove tram heat, keep warm

S Pow syr oinver hot Parcels, thenallow ro cool to room temperature

Cut diagonally and serve eathwith baJta hgand a dr; zz!e of so-up



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