Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Tetsuya Wakuda's Thai chilli spanner crab (without shell) Food Tetsuya Wakuda's Thai chilli spanner crab (without shell) Preparation time Cooking time Serves 4 INGREDIENTS Olive oil 1 clove garlic, sliced 200g Queensland CEAS spanner crab meat (raw) 1 tbsp ginger 1 tsp spring onion 1 coriander stalk, chopped 60ml Thai sweet chilli sauce 2 tbsp coconut milk 6 leaves of basil 1 tsp lime juice to taste 1 tsp fish sauce to taste 1 chilli, chopped 1 shallot, sliced METHOD Heat oil on high in pan with sliced garlic. Add crab meat, then toss, cooking quickly. Add ginger, spring onion, coriander stalk and sweet chilli sauce. Stir together. Add coconut milk and basil. Season with lime juice and fish sauce. Serve with sprinkle of fresh chopped chilli and shallot slices. Food Preparation time Cooking time Serves 4 SHARE You might also like Food Impress: Maggie Beer Words by Mark Hughes on 1 Mar 2016 If there is one person who embodies the themes of nature and nurture, it is Maggie Beer. The nature side comes from her intuitive use of fresh, seasonal ingredients in her recipes and her vast range of food products. The nurture side from her background as a farmer, tending crops from seed to fruit in the wonderfully fertile soils of South Australia’s Barossa Valley. Of course, one could posit that Maggie’s nurturing element also comes from her wholesome, nourishing dishes that bring comfort to our bellies and warmth to our hearts. Or, from her soft caring nature. What you see on TV is what you get with Maggie. She comes across as very maternal, and she is. She’s thoughtful, happy and humble, very much like your best-loved auntie who cooks your favourite recipe, a dish that seemingly hugs your soul and lingers in your memory forever after. All this is quite remarkable when you discover the Maggie Beer story. Originally a Sydney girl, Maggie turned a fondness for food into a way of life when she married her true love, Colin, and moved to the Barossa to support him in his dream to farm pheasants. Maggie took to farm life like a duck to water, growing crops, preserving food, cooking and even starting up her own restaurant. Then she started making her own pâté - her first ‘product’. It was the start of her 35-year ‘overnight’ success. “It was only when I came to live in the Barossa 42 years ago that I really understood the seasons, because here we have four very distinct seasons and we live the rhythm,” Maggie tells me when we sit down for a chat on a warm day in the heart of the Barossa Valley. “All I have ever had to do to cook is follow it as it happens and relate to the produce at hand.” As her orders grew, so did her range, to pastes, jams, dips, oils and, of course, verjuice. In the early 1980s, festooned with an oversupply of Riesling grapes, Maggie turned adversity into opportunity. Having often read about an ingredient called ‘verjus’ in French country cookbooks, she produced what is thought to be the world’s first commercial batch of verjuice, a product these days synonymous with the name Maggie Beer. “I’m quite proud of the verjuice story,” says Maggie. “It’s been around since Roman times, but I’ve pulled it out of obscurity and lots of people have followed, and that’s wonderful because verjuice gives this lovely acid balance to food.” What’s in a name? These days, Maggie Beer is a household name, the brand probably more so than the woman. It is a double-edged sword lending your name to a brand. It helps in the beginning to get recognition, but should the business grow, it can be like the mariner’s albatross, each weighing the other down. However, it is here where the yin and yang of life has rewarded Maggie. She has only ever given out love and respect, and it has come back to her. She is lauded as a matriarch of the Australian food scene and her business is a reflection of her, run in a morally healthy way by good, honest people. “I often have to pinch myself because I feel that coming to me and it’s not something you seek out,” Maggie says of the adoration she receives from the food loving public. That is not to say she hasn’t been shrewd and tough enough to make strong business decisions. She admits she is a control freak, even cooking all the dishes for this photoshoot, But she has done it all her way. The natural, nurturing way. “I’ve always been onto this continuous improvement, it’s part of me, I’m driven. But all I have ever done, one step in front of the other, was do what I love and believe in it, without any grand plan, just loving the moment.” Food Jamie Oliver - cooking up a revolution Words by Mark Hughes on 26 Jan 2017 Jamie Oliver admits he questions reality when he is centre stage at places like the World Health Assembly giving a speech on global nutrition or in the inner sanctum of British Parliament planning the obesity strategy with the Prime Minister. “It’s absolutely nuts,” he tells me down the phoneline from the UK. “To make it even worse, everyone listens, but I still feel like the naked chef." It is admirable, but why him? Why has Jamie felt the need to change the way we eat? Why has he became the flag bearer for the food revolution? Responsibility and right place, right time is only part of it. Happily married, he and wife Jools have recently welcomed their fifth child, River, into their lives. “It is brilliant and amazing and we are very thankful,” he says of his newborn son. “Sunday, I looked around the table and everyone was around it and I just went, ‘Bloody hell, how did this happen?’ I know how it happened...but you know…” And there’s the answer. Every parent knows, as does any responsible adult. For Jamie, it's about giving children the nutrition they need to be the best they can be. All this starts with education. Kids, adults, governments; everyone. Life Changes to Eating Australia and Britain are up there with the USA in adult obesity rates. How has this happened in just three short decades? “People always find a way to shortcut,” reasons Jamie. “And the minute they find a way to make time on a job, they fill it up with other stuff. Technology has really added to that. Everyone is juggling more things, more money and more responsibilities – life has just changed. “The reality of it is 56% of Aussies are overweight or obese and health problems are shooting through the roof because of it. And this is at the same time we have more knowledge and beautiful produce. But it comes down to two things: knowing how to cook and access to good food.” Jamie’s plethora of cookbooks and cooking shows is helping solve the first issue. But he’s gone above that, setting up initiatives such as The Ministry of Food, a hands-on community cooking school, The Kitchen Garden Project to introduce growing food and cooking into schools, as well as being part of The Obesity Strategy, Sugar Smart UK, and the list goes on. Look at What you Serve The second part of the solution – access to good food – is getting people to look at the produce they eat. In short, it’s about more fruit, veg, nuts, seeds and beans. “I just spent two years going around the world to where people live the longest,” says Jamie. “These places are not rich, they are not scientists or nutritionists – they just happen to be good at cooking food that is delicious and really good for you. And it is pretty much vegetarian. They eat meat and fish, but really only twice a week. “Take Korea, for instance. I sat down at a table where there were 10 plates of noodles, heaps of veg – steamed, stir-fried, pickled, fermented – colour everywhere, and then a plate of meat. By default, that is super balanced, super healthy.” The thing is, Jamie knows his stuff. Alongside over two decades of cooking, he has been studying nutrition for the past four years. A full diploma. As a consequence, each recipe in his most recent cookbooks has nutritional information such as calories, fats, protein and carbs, plus special sections offering healthy tips and ways to balance your meals. “Nutrition can be very technical, very scientific,” says Jamie. “So I have tried hard to build bridges between science and understanding it in the real world.” Still the Same Guy All of this seems far removed from the knockabout chef that burst onto our TV screens all those years ago.“I often think the Naked Chef did well in Aussie because, back in the day, my attitude was all about having a laugh and using food to make cool memories and I think that’s very Australian. To a certain degree, nothing has changed. I am inspired by the same things. The food that made me tick, still makes me tick. “But I have always been driven by what people want and these days people ask, what is balance? What does ‘good food’ look like? So the point of books like Super Food Family Classics is to create something where every choice is a good choice. “It isn’t about getting it right all the time. Personally, I try to eat to the principles of the book, Monday to Friday lunch. That’s how I do it. And then, guess what? Friday night, I don’t even think about it – the whisky is out, I am planning the weekend, I am getting amongst it. Everyone will find their own pattern, but that generally puts me in a good place.” Food Neale White’s pan-roasted Blackmore’s wagyu beef skirt salad with pomegranate, macadamia and herb red slaw A savoury Heathcote Shiraz would be perfect for this dish, but why not do as they did at this lunch and match it with a medium-bodied Grenache .