Eat

Veggies in Disguise: Mac ‘n’ Cheese Deliciously deceptive to even the most discerning young eyes! Now, I have to say that as a staunchly proud veggie lover I adore the idea of placing them front and centre on the plate. However, as an aunty to a handful of little people I know that often it is the colourful healthy food that gets shoved around the plate (or thrown on the floor), while the pasta or rice is happily gobbled up. This recipe is perfect for deceiving such discerning young eyes. The combination of pumpkin, carrot and cauliflower create the perfect faux cheese sauce, with the cauliflower and butternut pumpkin creating a creamy texture without needing to overdo the cheese. Perfect for freezing into kiddie sized portions for a quick instant meal, this recipe is also customisable to your little ones tastes by adding additional veggies, shredded chicken or sausages. Cook time: 20 mins + additional grilling time (optional)
Serves: Up to 10 portions for 2-5year olds Ingredients 500g macaroni 
200g butternut pumpkin, grated or diced finely 200g cauliflower, roughly chopped into small pieces 200g carrots, grated (approx. two carrots) 1/2 – 1 cup water
125g cream cheese, diced 1 cup milk 1/2 cup grated cheese + extra for topping Optional extras
 Dried herbs or paprika dusted on top Additional cooked veggies or meat Method Begin by placing pumpkin, cauliflower and carrots along with 1 cup of water in a medium sized saucepan over medium heat. Cover and allow the vegetables to gently steam until they are tender and can be mashed easily with the back of a spoon. You may need to add a little more water if you notice the pan boiling dry – this will happen if you’ve got the temperature up a bit too high. 

You may also do this step in the microwave if preferred. Place veggies and about 1/2 – 3/4 cup of water in a microwave safe dish, cover and cook on high for about 9 minutes or until tender. Meanwhile cook macaroni in salted water as per packet instructions, usually around 10-12 minutes. Drain and reserve. Once veggies are tender keep them in the saucepan and use a stick blender to blend until smooth. You can also use a blender, but I prefer to use the pot to save additional washing up. Return blended vegetables to stove over medium heat and add the milk, diced cream cheese and stir until smooth, you might need to use the stick blender again to blend thoroughly. Once combined and smooth add the shredded cheddar cheese. Don’t be tempted to add extra as you’ll end up losing the smooth texture of the sauce. In a large bowl combine the sauce to the macaroni. If you’re adding extra cooked veggies or shredded meats this is the time to incorporate them. At this point you can serve up the mac ‘n’ cheese as is, but for one step further you can grill it to add a crispy top. 

For grilling, place pasta in an ovenproof dish and top with additional grated cheese and a dusting of paprika or dried herbs if desired. Grill until top is crispy or browned. NOTE: While you can use any old pumpkin, I recommend butternut as it is less watery and has a really lovely silky texture that adds to the faux cheesiness of the dish. Bio Passionate about supporting local food producers, Jessie takes pleasure in observing the diverse array of colour and beauty found in nature, in her cooking. She celebrates modern day Australia by melding cultures and cooking techniques with beautiful seasonal ingredients creating a vibrant and colourful menu for her catering business, Jessie Does Food and newly opened My Grandma Ben. jessiespiby.com / mygrandmaben.com@jessie_spiby / @my.grandma.ben

Bloom Nutrition Studio – Julia Boase & Angela Stradwick, Accredtied Practising Dietitians Between us, we have worked in paediatric nutrition for over 30 years, and have 8 children. It’s safe to say we know fussy eaters! In fact, it’s probably the one topic we get asked about most, from clients, friends and even family. It’s no secret that children can be fussy when it comes to family meals. In fact, some fussiness and food refusal is a perfectly normal part of feeding development in toddlers. But, what can you do to stop this phase from becoming a more permanent fixture at your family table? The good news is there’s plenty you can do to raise good eaters, and help bring harmony to dinner time. Parents provide, child decides. This is the mantra of childhood feeding pioneer Ellyn Satter in her ‘Division of Responsibility in Feeding’, and it’s a good concept to remember at home. Parents choose the what, when and where of feeding, and children select from what’s on offer, deciding how much they will eat. What to offer — Try serving the food you want your family to eat “buffet” style at the dinner table, including some options you know your child likes. A meal like spaghetti bolognese can be placed at the table: pasta, sauce, cheese, herbs, salad or vegetables all separately, and each family member serves themselves (with help for young children). If meals are served directly on the plate, let kids know it’s ok if they don’t like a certain part of the meal, just enjoy the parts they want to eat. This way you allow your child some choice and independence within what you have provided, but there are no separate meals and no food wars. Over time, with repeated offering and role modelling, children become familiar with less-favourite foods and are more keen to have a go. When to offer – Have a predictable timing of meals and snacks. Let your child know it’s ok not to eat certain foods at that time, but the next time food is offered will be at the the following meal or snack. Where to offer – Parents create the environment and try to set the tone of family meal times. Eat together, often. Let your child see you eating and enjoying family meals. Family and friends are the perfect role models for young children, especially when it comes to eating. Set the tone. Try to let meal times be relaxed. Talk about your day, or share a funny story. If you do talk about your meal, speak positively about the food but don’t coerce, bribe or force your child to eat. While you eat say “I love how crunchy and sweet these capsicums are”, rather than “try one bite of capsicum, please!”. Make friends with food. For children already showing signs of fussiness, have your child interact with food away from the dinner table. Grow fruit, veggies, or herbs in pots or your garden. Have your child pick up the produce and place it in your shopping basket or trolley, talking about each item as you go. Read books about food, and use food in play, like making pictures, patterns, or counting. All of this is done with no expectation of your child eating, but expands their food comfort zone. Consistency is key. Make these strategies part of your regular routine and good eating habits should follow. But don’t expect perfection at every meal – everyone has dislikes and bad days, and that’s ok! Still worried? Some children, no matter what, will develop feeding problems which may need expert help. Parents tend to know when something is wrong – like a child who won’t touch food, may react to foods (tummy aches, loose poos, rashes), or is losing weight. Kids with medical conditions, allergies and autism may be especially at risk. See your doctor, and ask to see an Accredited Practicing Dietitian who specialises in children. You can visit us at www.bloomnutritionstudio.com.au for more help too. bloomnutritionstudio.com.au @bloomnutritionstudio Phone: 0413 452 234

By Karissa Woolfe and Lia Jaunzems There’s no denying it, kids parties are full of excitement and hype, and that’s without the added sugar rush. Kids love birthday parties. They love the games; the presents and they also love party food. The thing is, most of the menu is sugary, salty and high fat treats – think party pies, little pigs in blankets, cupcakes, fizzy drink, bowls of chips and lollies. Yes, kids can enjoy a treat on special occasions, but when there’s a party on almost every week, it’s probably time for the menu to get a healthy makeover. Hosting a healthier kids party is easy (hip hip hooray!) Here’s 7 ways to make the menu simple, fresh and light, so your little guests don’t go home with a sugar high. 1. Balance sweet with savoury Offer a mix of savoury bites to balance out the sweetness of the birthday cake. Options include: Cheese & veggie kebabs – thread a combination of mini bocconcini cheese, cherry tomato halves, and cucumber wedges onto straws cut on the diagonal (straws are more toddler and kid-friendly). Wholemeal wraps with egg, lettuce and grated carrot, or roasted pumpkin, baby spinach and feta, held in place with baking paper and food-grade string. Homemade dip like hummus, tzatziki or guacamole – served with brown or grainy rice crackers and veggie sticks (just no raw carrot sticks for under 5’s as its a choking hazard). Store bought sushi, pre-cut into rounds (skip the soy sauce, which is high in salt). Meatballs or felafel (enjoy plain, as a dollop of tomato and barbecue sauce contains one to two teaspoons of sugar). Zucchini slice, served warm or cool. Too pressed for time to cook? Consider booking your party, or ordering catering from an Adelaide venue that dishes up healthier kids menu options. Check out: www.healthykidsmenu.com.au 2. Cut up fresh fruit Many sweet treats are full of refined sugar, but fresh fruit offers nutritional benefits like vitamin C to boost immunity, and fibre, which makes it unlikely to cause a sugar high! Dietitian’s Tips: Pre-cut fruit is easier for little fingers to grab and eat, plus reduces their risk of choking. Use a melon baller or cookie cutter to carve out fun shapes. Thread diced fruit chunks onto straws cut on the diagonal for kebabs. 3. Beware of allergies Some children are sensitive to the protein found in wheat (gluten), nuts, seeds, fish, dairy or eggs. The fear of an allergic reaction can really dampen the party mood. Overcome this (and avoid last minute stress), by asking parents if there are special dietary needs ahead of time, so you can plan the menu around them. An easy way to draw attention to dishes that may contain allergens is to serve them on a brightly coloured plate, then inform parents. 4. Keep the fairy bread A kid’s party doesn’t feel complete without it; so here’s a simple party trick to make it healthier (without your guests even noticing!) Buy a loaf of high fibre white bread to use for the base. A-bra-ca-dab-ra! 5. Ditch the sugary drinks Water is the best drink to keep kids well hydrated, especially with lots of running around and party games! One small glass of fizzy drink, cordial or fruit juice can contain more than 4 teaspoons of sugar, which you can cut out by offering plain water instead. 6. Save cake til last. A slice of birthday cake is a nice way to finish the party on a sweet note. For a quick and easy option, you might consider carving a watermelon into a cake, just like Brutus the hippo from Adelaide zoo enjoyed on his birthday. Fresh watermelon is naturally free from gluten, dairy, egg and nuts, so that’s one less thing to worry about if catering for special dietary needs. Plus it has a high water content to help kids stay hydrated, vitamins, and a low glycaemic load to avoid a sugar spike. 7. Pimp up the party bags The take home party bags are a “must” for most kids, but they usually contain more sugary treats like lollypops and fun-sized chocolate bars. Set a healthier trend and buy non-food items that kids enjoy like stickers, stamps, bubbles, and mini-notebooks/pencils. Pinterest has great ideas for goodie bags too. AUTHORS BIO: Karissa Woolfe is an Accredited Practising Dietitian and Journalist.Lia Jaunzems is a Dietitian and mum of two. They competed in the D3 ‘Healthy Kids Menu’ Challenge and are passionate about making healthy eating for kids fun and easy. HERO IMAGE CREDIT: Shaun Li Capture the Present Photography @capturethepresent FOOD STYLING: Ashley Patterson @waggonwheels

Scotch College Presents: Alfonso Ales Clear your schedules on Monday 4 June, because Scotch College will be welcoming an exciting gastronomic guest. Alfonso Ales, Chef and Owner of Anchorage Hotel, will perform a live cooking demonstration in the Fisher Chapel. Alfonso Alés is a Chef from Seville, Spain, who worked in some of the finest restaurants in Spain, Germany and France before settling his knives in the kitchens of Sydney and South Australia. Try not to drool, but Alfonso culinary qualifications include periods with the master of Eugénie-les-Bains in France, a 3 Star Michelin for 40 years, Chef Michel Guérard, Chef Ferran Adria in El Bulli Hotel, the world famous Museum Guggenheim- Bilbao of Frank Gehry under the direction of the 3 Michelin Star Chef Martin Berasategui and the internationally acclaimed 2 Star Michelin French superstar Chef Thierry Marx, at Chateau Cordeillan Bages….. wow that was a mouthful, literally. Alfonso began his career in fine dining in Seville and then worked his way up in “Relais-Chateaux” hotels and “Michelin” starred restaurants across Europe. Prepare for some exotic delights, because Alfonso is strongly influenced by his roots in the Mediterranean culinary cultures of Southern Europe and northern Africa. Register for FREE here scotch.sa.edu.au

These easy party treats are as entertaining as they are tasty! It has been a busy ride since appearing on MasterChef Australia 2015 for Jessie Spiby. Thesedays you will find her at hosting pop up dinner events around Adelaide, penning articles andrecipes for several publications, curating her pop-up event Food, Booze + Dancing Shoes aswell as catering at Plant 4 where she is a resident event caterer and has her own eatery MyGrandma Ben. “I like to think about the colour of food and how it will impact the plate, but I also enjoy theimperfection that nature naturally gives to food. Above all, I want every mouthful to bedelicious,” Jessie Spiby Passionate about supporting local food producers, Jessie takes pleasure in observing thediverse array of colour and beauty found in nature in her cooking. She celebrates modern dayAustralia by melding cultures and cooking techniques with beautiful seasonal ingredientscreating a vibrant and colourful menu for her catering business Jessie Does Food and newlyopened My Grandma Ben. It’s a Kiddo party Kids birthdays. They might evoke a feeling of stress, perhaps even present a lurking sense ofdread, but fear not. In this Pinterest-instagram- obsessed world you too can throw somethingtogether that will look cute as a button, taste great and most importantly won’t break thebank… or crush your soul. These little recipes can be done in a matter of minutes and have been designed to be perfectlypresentable as is, or a great base for your own creativity to take over. White chocolate popcorn Fun flavoured popcorn designed for little hands. Packed into cupcake patty pans, paper bags orwaffle cones dipped in white chocolate and sprinkles, it’s the perfect mixture of naught andnice. The white chocolate base is the same for both flavours and is ridiculously quick and easy toput together. The rainbow unicorn adds a sparkly touch of make-believe to the party while thescary bears in slime with tiny teddies and candy teeth scattered throughout is a creepyalternative. We’ve listed a few different options for toppings, however you can use whatever takes yourfancy. Get creative! This recipe is also a great substitute for traditional style lolly bags. White chocolate popcorn base *The same base is used for both flavours3-4 cups popped corn OR 1/2 cup kernels popped as per packet instructionsRoughly 1 cup OR 1 block white chocolate1/2 tbs coconut oil Rainbow unicorn popcorn 1/4 tsp natural food colouring – pink1/4 tsp natural food colouring – blue2 tbs sprinkles2 tbs larger natural coloured sprinkles1/2 cup mini marshmallowsSour candy hearts Scary bears in slime popcorn 1/4 tsp natural food colouring – green1/4 tsp natural food colouring – blue2 tbs sprinkles1/2 cup chocolate Tiny Teddies1/2 cup of candy teeth, chopped in halves Method Melt white chocolate and coconut oil in the microwave in 30-second bursts until melted andsmooth, stirring in between to combine. Divide the chocolate into two bowls and add the food colouring. Divide your popcorn into twoand pour over the chocolate, tossing gently to coat. Evenly spread popcorn onto a baking tray. Add sprinkles and desired toppings. Allow to sit until dry, ideally 30 mins but I wouldrecommend a couple of hours. If it’s a hot day, pop it in the fridge to help it set. To serve, place in patty pans, paper bags or big bowls and the kids (and adults) can helpthemselves. Cheesy stars and hearts Cute as a button, incredibly moreish and ridiculously easy. These adorable little stars and heartsare perfect for little people and tiny mouths. You will need cookie cutters for this recipe, anyshape will do. We’ve used stars and hearts but dinosaurs, arrows or butterflies will definitelywork a treat. Ingredients 400g puff pastry sheet1 – 2 of grated cheddar cheese, mix in a little parmesan or pecorino if you have some for asharper cheese flavour2 tbs milkFlour for dustingOptional: paprika, poppy seeds, dried herbs and sesame seeds for sprinkling on topTo ServeTomato sauce or chutney Method Preheat your oven to 200C or 180C fan forced. Line two baking trays with baking paper, setaside. Unroll your thawed pastry. Sprinkle most of the cheese over half of the pastry sheet, then foldthe pastry sheet in half to seal the cheese in and press down gently. Dust your work surface and rolling pin with a little flour and roll out the pastry until it hasdoubled in size. If you don’t have a rolling pin a bottle of wine will do. Using a cookie cutter, cut the pastry into shapes and put them on the prepared baking sheets.Brush the top of your shapes with milk and add a little more cheese, then sprinkle the seeds orherbs of your choice if you are using any. Scoop up the leftovers and re-roll to cut out more shapes. Bake in the oven for 10-12 mins or until risen and golden. Serve warm or cold. If preparingearlier allow to cool fully then place in an air tight container. You can store the puff pastryshapes for up to 2-3 days. Little monsters These little terrors can be made from fruit, meringues, marshmallows or a combination. It’s acharming way to get the kids eating some fruit at the party. These little guys are really easy andyou can customise them to your own taste. Be wary of using super juicy fruit as they tend tobleed and you may have trouble keeping the facial features stuck on. Set up a decorating stationfor older children, they may be inspired to make their own little critters! Ingredients Punnet of strawberries, tops removed2 bananas, cut into 1 inch piecesLarge marshmallows – the type you toast camping OR meringue kissesSmall white marshmallows (for the eyes) the type used for rocky roadCandy teeth cut into 3 or 4 pieces1/2 cup dark chocolate OR store bought piping icingSprinklesRoyal Icing for piping* You may be able to find pre-made ready to pipe icing at your supermarket1 1/2 cups pure icing sugar, sifted, extra to thicken if needed.1 egg white1/2 teaspoon lemon juiceNatural food colouring Method Cut your white marshmallow into the right size for eyes. I had to cut ours into three. I found

It has been a busy ride for Jessie Spiby since appearing on MasterChef Australia in 2015. These days you will find her at Plant 4 in Bowden where she is a resident event caterer, penning articles and recipes as well as curating her pop-up event Food, Booze + Dancing Shoes. JESSIE’S SUPER COOL POPSICLES My childhood summer memories are of beach trips, boogie boards, being lathered head to toe in sunscreen by my mother and cooling off after school in my grandmother’s swimming pool, happily slurping on her home-made lemon cordial popsicles. Summer is here along with a bounty of yummy seasonal fruits that are just begging to be turned into scrumptious frozen treats. These popsicles are a step up from grandma’s and are ridiculously easy and totally customisable, but the best bit, dare I say it, is that they are pretty damn healthy too! Go nuts and create your own flavour combinations. Blend any fruit you like, add extra yoghurt or indeed have none. Try adding a bit of mint, pieces of fruit, fruit purees or freshly juiced fruit. Try iced tea, herb infusions or fruit teas for an icy sophisticated take on the humble ice block. MAD MANGO + BANANA POPSICLEMAKES AROUND 6 ICE BLOCKS 1 banana1 mangoHoney to taste (this is optional, ripe mangos usually don’t need sweetening)200mls coconut milk or yoghurt METHOD In a blender blitz all the ingredients together. Pour the mixture into the moulds, and freeze for about 3-4 hours. If you are using pop sticks place them into the iceblocks about half an hour after placing in the freezer. This will stop the sticks sinking down too far. BREKKIE ON THE RUN: GRANOLA YOGHURT ICE BLOCKSMAKES AROUND 6 ICE BLOCKS 1 cup of seasonal fruit – berries, grapes, kiwi, peachesHoney to taste200mls natural yoghurt, coconut yoghurt for dairy free1/2 cup granola – homemade or low sugar store bought METHOD Mix your desired amount of honey into the yoghurt.Fill your mould about 1/4 full of fruit. Pour the yoghurt in to moulds making sure there aren’t any air bubbles. A good tap on the bench will get them out or you can stick a chopstick in to release the bubbles.Mix a couple of tablespoons of yoghurt into the granola to moisten the mixture. This will help it stick and freeze in the mould. Top the yoghurt with spoonful of granola mixture.Freeze for about 3-4 hours. If you are using pop sticks place them into the iceblocks about half an hour after placing in the freezer. This will stop the sticks sinking down too far.Enjoy! For a naughty addition try making your own hard setting chocolate sauce by melting together 180g of dark or milk chocolate with 100ml of coconut oil in the microwave. Stir every 20 seconds to prevent burning in spots, or melt in a heat proof bowl over a simmering saucepan. Let it get to room temperature before dipping your iceblock. Save the left sauce and melt together once again next time you want to use it. jessiespiby.com Facebook  JessieSpibyCooksInstagram @jessie_spibyTwitter  jessie_spiby All images by Meaghan Coles Now and Then Photography

There’s nothing more exciting for kids than taking them to buy their own ingredients, then letting them cook something from scratch. Bring the kids to the Adelaide Central Market to buy their fresh produce, then let them have a go at this easy and fun recipe! Ingredients  Chantilly cream300ml cream2 tbsp caster sugarvanilla extract1 pkt mini meringue nests10 medium size strawberriesfinely shredded coconutblack writing icing tube Prep time 20 -30minServes 10 Place the cream, caster sugar and vanilla extract in a bowl and whisk till soft peaks form. Fill into a piping bag fitted with a small star-piping nozzle.Remove the stems from the strawberries and cut approx 1/3 from the tip to make the Santa hat.Pipe some cream into the meringue nest; place the larger strawberry piece into the cream. Pipe a star into the cut side of the strawberry. (This will make the face)Dip the top of the strawberry into the cream and then into the coconut, place the hat onto the cream star.Pipe a small star onto the hat to form the pompom and sprinkle with a little coconut. Add two small cream spots for buttons on the large strawberry.Using the black writing icing create two eyes on the Santa and watch him come to life – HO HO HO!! For more recipes and Adelaide Central Markets opening hours visit: adelaidecentralmarket.com.au