FIVE MINUTES WITH…ALANA LOWES!
Alana Lowes may not have won the 2011 MasterChef title but she definitely won our hearts! The gorgeous Alana made a lasting impression on viewers when she took out third place in the competition and started a career she had only dreamt about.
These days the writer, presenter and actress spends most of her time heading off on food adventures around Australia and abroad for Cooking TV Series ‘A Taste of Travel’ on Network Ten. When she’s not filming, Alana works as a freelance food and travel writer with a weekly food column on ninemsn.com.au and regular columns in magazines such as OK!, NW, TV Week, Woman’s day, New Idea, Masterchef Magazine, That’s Life and the Taste lift out. Not to mention, she is also working as a brand ambassador for Eff Fruit Juices. Is there anything she can’t do?!
Alana took some time out of her hectic life to share some of her culinary secrets with us in Five Minutes With…(and also shares with us one of her all-time fave recipes, and it’s super easy!)
What is your favourite go-to meal to cook at home?
Living in Brisbane we have a beautiful big deck on the back of our Queenslander which is perfect for outdoor cooking and eating. I love to fire up the barbecue to cook meat or to grill vegetables. The best part is there are no pots and pans to clean and it doesn’t heat up the house.
What is your ‘cheating in the kitchen’ tip?
I love using gourmet sauces as a quick marinade. At the moment I am addicted to using spicy chipotle sauces as a marinade for sticky pork ribs – super simple!
What is the most common mistake you see amateur cooks (like us!) make?
Season, season season! Particularly if you are cooking things from scratch. The biggest lesson I learnt from the judges during my time on MasterChef is that home cooks don’t use enough salt and pepper and it is the salt and pepper which can really lift the flavour in your dish.
One ingredient you couldn’t live without and why?
If I am being naughty it is chocolate, I love to use chocolate to make mousse, cakes or just to eat a few squares. If I am being healthy, then I always have my fruit bowl full of apples as they are so versatile. I can use apples in both sweet and savoury dishes. The Jazz variety is my favourite as they are super crunchy and sweet and they hold their shape really well when cooked.
Your favourite place to eat out?
It all depends on which city I am in. If I am in Brisbane I love Public, their Kentucky Fried Duck dish is amazing. In Sydney, my hubby and I just have to stop in at MSG’s for a cocktail and something to eat. The prawn toast and slow cooked lamb ribs are my favourite. When I am in Melbourne I always feel like eating Xiao long bao (soup dumplings) and HuTong Dumpling Bar makes them to perfection.
Alana shared one of her all-time fave dessert recipes with us…
Lemon and Lime Jelly with Marinated Raspberries
Alana grew up eating and loving jelly and as an adult – she still loves jelly! So much so, that she has created her very own sophisticated, adult version of a jelly dessert. And I kid you not, this jelly dessert offers a flavour explosion so amazing that you cannot stop at one serving! It may look pretty fancy, but it is super simple to make.
What you’ll need:
500ml Eff effervescent lemon and lime fruit juice
6 gold leaf gelatine sheets
For raspberries:
200g raspberries
Juice of 1 lime
1/2 cup mint leaves, bruised (to bruise place in one hand and clap hands together)
250ml water
6 tbsp caster sugar
Rose Persian fairy floss to serve
(serves six)
What to do:
Place 150ml of the lemon and lime juice into a small saucepan and place over low heat until it begins to just simmer. Remove from the heat.
Soak the gelatine sheets in a small bowl of cold water for 5 mins, remove and squeeze out the excess water. Place into the hot juice and whisk until gelatine is completely melted. Pour into a jug and allow to cool to room temperature.
Add the remaining juice and stir to completely combine. Pour into small glasses, leaving enough room to serve with the raspberries on top. Place into the fridge to set for 4 hours or overnight.
To prepare the marinated raspberries, place the water, lime juice, sugar and bruised mint leaves into a small saucepan and place over a medium heat. Bring to a simmer and cook until the mixture reduces 1/3 to a syrup. Allow to cook and then strain through a fine sieve. Pour over the raspberries.
To serve, top the jelly with a spoonful of the marinated raspberries and the fairy floss.
Yum!!!
Want more from Alana? Jump on her website – http://www.alanalowes.com.au, follow her on twitter – @AlanaLowes, and check out more of her great recipes with Eff juices here.
