NATAGE G009

GREAT VALUE IN OUR Foodhalls

Tuesday, November 10, 2009 THEAGE EPICURE 9

ONTHEBOX

Luke Nguyen scours for fresh ingredients.

WEDNESDAY, NOVEMBER 11, SEVEN, 3PMNew Idea TVCelebrity chef Ainsley Harriott makes layeredcheese and pasta salad, plus easy afternoontea with chewy lemon cups.

WEDNESDAY, NOVEMBER 11,ABC1, 6.10PMRiver Cottage AutumnHugh prepares medlar chutney and cheeses,plus lamb tagine and roasted vegetablekebabs for bonfire night.

WEDNESDAY, NOVEMBER 11,LIFESTYLE FOOD, 6.30PMGood Chef Bad ChefGary makes panzanella salad with duckbreast and gizzards; Janella’s version usesbuckwheat and smoked tofu.

THURSDAY, NOVEMBER 12,SBS ONE, 7.30PMLuke Nguyen’s VietnamLuke makes razor clam salad on the beachat Mui Ne and prepares traditional rice-paper rolls using the freshest ingredients.

FRIDAY, NOVEMBER 13,LIFESTYLE FOOD, 3.30PMEveryday ItalianGiada prepares appetisers for a poolsidecocktail party.

FRIDAY, NOVEMBER 13, SEVEN, 7.30PMBetter Homes and GardensKaren creates a classic sponge cake;Fast Ed makes pikelets with homemadestrawberry jam.

SATURDAY, NOVEMBER 14, ABC1, 6PMThe Wild Gourmets:Northwest ScotlandTommi and Guy cook up a delicious Scottishseafood platter, as well as venison stewcooked in Chilean chocolate.

SATURDAY, NOVEMBER 14,LIFESTYLE FOOD, 8PMJamie At HomeJamie makes a game ragu with pearl barleyand pan-roasted venison with dauphinoise.

ANNABEL ROSS

OFFTHESHELF MEATPIES

FOUR’N TWENTY MEAT PIE $1.89The ubiquitous Four’N Twenty delivers a firm pastryand a rich, meaty filling, with a good ratio of meat togravy. The filling is quite salty and is dark suggestingit was made with a good dollop of Vegemite (itwasn’t). Fussy foodies should ignore the ingredients list— it has more numbers than Saturday’s lotto results.6/10

SILLY YAK GLUTEN-FREE MEAT PIE $5.80A firm golden crust and a deep pie shape bode wellfor this gluten-free version but the first bite disap-points. The nutty, chewy pastry dominates the pie andthe meat filling — while pleasant — is too thick andsmooth. A reasonable attempt to create a pie suitablefor coeliacs but it’s no substitute for the real thing.6/10105 High Street, Northcote, and available at inde-pendent supermarkets and health food stores.See sillyyak.com.au.

BOSCASTLE THE AUSSIE PURE BEEF PIE $4A great version of the classic pie, Boscastle (right)gets the pastry right — a firm shortcrust base that issturdy enough to hold the filling and a flaky pastrytopping for buttery crispness. A rich meat filling madewith loads of real meat and onion is just right. Tenmore minutes in the oven, however, would have giventhe pastry a more appealing golden crust.8/10260 Barkly Street, Brunswick, and widely distributedthrough cafes.

PATERSON’S MEAT PIE $4.90The master bakers at legendary Paterson’s must havebeen away on holiday the day this pie was made. Itwas very flat, very soft and with a filling that was sosalty, you would be begging for a glass of water towash it down. Unfortunately, this sample was a bigdisappointment. Never mind though — if you grab oneof their stunning vanilla slices, you will still walk away

a happy customer.5/10117 Chapel Street, Windsor; 332 Centre Road,Bentleigh; 555 Riversdale Road, Camberwell.

BABKA BEEF BURGUNDY AND MUSHROOMPIE $5.70 take away, $12 eat inBabka’s pie may not strictly belong in this list but it’swell worth crossing town for. The pick of the bunch,it is made from beef that is cooked slowly with redwine. The filling is then encased in a golden-brownbutter pastry. Large chunks of beef are meltinglytender and the flavour of red wine never dominates.It comes served with a little tub of house-madeIndian kasundi.9/10358 Brunswick Street, Fitzroy.

HILARY McNEVIN