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Feasting
September 2013

Dear,

Greetings from life's a feast and welcome to the September edition of Feasting. Spring has sprung and its arrival brings a wonderful assortment of new season fruit and vegetables: asparagus and strawberries are two of my favourites at this time of the year! Our regular "What's in Season?" column in this newsletter will keep you up to date with which fruit and vegetables are best each month.

As much as most people welcome the warmer weather, Spring is also a time of year that some people dread, as they are paying the price of eating too much comfort food over winter. For those of you that have a few kilo's to shed, you'll definitely appreciate this month's feature article "Low Fat Food Ideas for Spring".

We have just finalised the first four months of our 2014 cooking class schedule, and have added some exciting new classes! Based on feedback from our clients, new cooking classes include "Advanced Pasta Making", "Duck Demystified", "Italian Long Lunch", "Flavours of Noosa – from Market to Plate" and "On the Table In Twenty". You can view class descriptions and sample menus on our website and our new timetable is at the end of this newsletter – we hope to see you at our cooking school in beautiful Noosa soon!

And lastly, don't forget to tune into The Great South East to see our television debut! This popular TV show which showcases tourist attractions in South East Queensland will feature life's a feast on their Sunday 22nd September episode which airs at 5:30pm on Channel 7 in Queensland. The episode will be repeated and shown in the rest of Australia the following Saturday 28th September at Channel 7Two. The time varies depending on your location but it is around midday – best to check your local TV guide.

Lights, camera, action at life's a feast!

The start of spring is a time when many people embark on diets to lose weight and get into shape. Cooking can be a challenge at this time of the year, but it is perfectly possible to prepare and serve your family and guests delicious tempting food without the fat and the extra calories, without them even knowing!

We are very fortunate in Australia with our incredible selection of fresh fruit and vegetables, endless cuts of meat and fantastic seafood. Serving quality fresh food does not require the flavours to be masked by rich sauces or fat-inducing cooking methods like deep-frying – the beautiful flavours speak for themselves.

We offer the following low-fat suggestions to incorporate in your meal planning:

If you're entertaining, for pre-dinner nibbles, choose a low-fat dip such as Tzatsiki (Greek yoghurt dip), served with vegetable crudités. A great snack idea is to serve Edamame (young soy beans) – buy them from the frozen food section of Asian grocers, boil in salted water and serve with sea salt.

An excellent lunch choice or an entrée if you're having guests is a salad topped with either poached chicken breast or seafood and dressed with a low-fat dressing (try making one yourself with citrus juice and fresh herbs). Pasta served with a tomato-based sauce or a non-creamy soup such as Minestrone or Gazpacho are also great choices.

A poached chicken salad makes a satisfying lunch or entree

For a main meal, choose fish or lean cuts of meat such as skinless chicken breast or lean pork. Be sure to remove any visible fat from the meat and serve with homemade salsas, such as a mango salsa or low-fat sauces rather than creamy or buttery sauces. Incorporate plenty of vegetables and legumes either in the dish or on the side.

Diet-conscious does not have to mean dessert-denied! Serve a fruit salad with yoghurt flavoured with a little honey and spice. Alternatively prepare a low fat dessert like my crust-free Strawberry Ricotta Cheesecake and you or your family or guests won't feel the least bit deprived.

This Strawberry Ricotta Cheesecake is a delicious low-fat dessert

Here are a few general tips to help you cut the fat out of your diet:

• Cooking methods make a big difference to fat and calorie content. Steaming, poaching, stir-frying and barbequing are all low fat cooking methods and retain the flavour and nutrients of the food. Avoid cooking methods such as deep-frying and shallow-frying, which add unwanted, unnecessary fat.
• Use non-stick frying pans as very little fat is required.
• Use a pastry brush to oil a pan.
• Choose leaner cuts of meat and remove visible fat.
• When cooking casseroles and braises, prepare the day before and leave in the refrigerator overnight – the layer of fat on the top will then be easy to remove.
• Use low fat food substitutions, such as yoghurt for mayonnaise or sorbet for ice cream.
• Choose foods packed in brine or vinegar rather than oil, such as tuna and olives.
• Flavour your dishes with fresh herbs rather than pre-bought sauces or dressings.
• Avoid processed foods which often contain hidden fats.
• Cook foods in liquids such as fruit juice, stock, wine or water rather than oil.
• When shopping, read the labels to determine and compare the fat content in foods.

Here's to healthy eating and vibrant good health!

Broadbeans are currently in season

When cooking pasta, add a little of the pasta cooking to the sauce just before serving. This helps loosen the sauce and the starch in the water adds body.

A life's a feast cooking class is more than just a cooking lesson! In addition to preparing a selection of sumptuous dishes, you will increase your kitchen skills and culinary knowledge and enjoy a full sit-down meal with wine tastings in a relaxed and fun environment at beautiful Noosa on Queensland's Sunshine Coast.

Our upcoming scheduled (public) cooking classes are as follows:

life’s a feast also specialises in private, customised cooking classes - ideal for birthday and anniversary celebrations, Hen's and Buck’s parties, social get-togethers and team building. We also offer individual tuition if required. For class details or to make a booking, please visit our website or call us on 0438 469 692.