Territory Stories

The Northern Territory news Thu 22 May 2014



The Northern Territory news Thu 22 May 2014

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NT news


The Northern Territory news; NewspaperNT




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Community newspapers -- Northern Territory -- Darwin; Australian newspapers -- Northern Territory -- Darwin

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News Corp Australia

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Copyright. Made available by the publisher under licence.

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News Corp Australia



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THURSDAY MAY 22 2014 LIFESTYLE 27 V1 - NTNE01Z01MA Iranian staples a family favourite FROM a young age, food has been about family for me. I started cooking when I was about 10 because my mother worked as a teacher in our home town of Gonbad, a small city in the north of Iran. She taught me how to cook so that I could prepare lunch for my brother and sister while she was working. Gonbad actually has a similar tropical climate to Darwin. After living in Tehran for about six years, we moved to Adelaide about two years ago for my husbands work before shifting to Darwin earlier this year. We often get together with other Iranian families in Darwin for a weekend picnic. Many Iranian dishes are based around rice. We like to have rice with everything. My father, for example, is happy to just eat rice, while my mother likes to have something accompanying her rice. Iranian dishes are sometimes divided into Persian and Turkmen. The latter dishes are similar to Turkish dishes, as is the lifestyle and language. While I speak Turkmen, I have done English courses in Tehran and Adelaide. My son, who goes to school in Darwin, tends to only speak English. Zereshk polow is one of the most popular dishes in Iranian cuisine, and it can be made with chicken or lamb, rice and barberries. Barberries are rich in vitamin C and have a slightly acidic taste. Zereshk polow goes well with a leafy salad, and is ideal for lunch or for dinner. Tapps tasteful task to promote produce Celebrity chef Lynton Tapp is teaming up with Tourism NT to promote the produce of the Territory, which he says has its own wonderfully distinct flavours LYNTON Tapp is happily teaming up with Tourism NT to promote Territory produce and producers. The MasterChef 2013 runner-up has been in the Top End visiting everyone from farmers to fishos to meet the people responsible for some of the Territorys best produce. On Tuesday, he caught some fresh NT mud crab and cooked them up with Territory chef Jimmy Shu, then yesterday he started his day by making mango ice cream with Karen from Crazy Acres, a mango farm and farm shop in Berry Springs. Karen was telling about how much ice cream they pro duce each year and how its growing, Tapp said. They had 25,000 tubs printed up and theyve already gone through those. Thats a huge amount to come from such a quaint dwelling. After leaving the Crazy Acres, Tapp spent the afternoon at the Territorys only buffalo dairy run by Geoff and Sharon in Batchelor. This is the only buffalo dairy in a semi-arid environment in Australia and maybe even the world, the Territorian foodie said. I think thats an amazing effort of their behalf. Tapp said because of its Territory location, the dairy products have their own distinctive taste. The grass the buffalo feed on up here flavours the milk which means its completely different from anything any other dairy in Australia produces, he said. And that makes the cheese and yoghurt from the dairy unique as well. The chef said thats the same for much of the produce that come from the NT. Our grapefruit in the NT is much sweeter because of where it is grown and the pristine waters up here mean the live-caught seafood is amazing the farmed barramundi isnt anywhere near as good as our wild-caught barra. Tapp will collect stories from each producer he visits and 15 to 20 will feature in anNT cookbook he is writing. The information he gathers will also be used as part of the Tourism NTs contribution to Tourism Australias Restaurant Australia campaign. In the NT were known for some of the most beautiful landscapes in the world, hesaid. Were not as known for our food but we have someof the best food available in Australia. And the Territory boy is doing his bit to promote the NT by taking wild-caught seafood and buffalo mozzarella back to Pei Modern, the Melbourne restaurant he works at, to showcase what the Territory has to offer. Zereshk polow INGREDIENTS 400g basmati rice 50g barberries 2 tbsp sugar 4 tbsp cooking oil 6 tbsp butter 4 boneless, skinless chicken thighs 1 tbsp tomato paste 2 onions, thinly sliced 1 tsp turmeric 2 tbsp lemon juice 2 tsp saffron METHOD 1. Wash rice several times and soak in cold salted water for at least two hours. 2. Garnish the chicken with salt, pepper, lemon juice and one tsp of saffron and let stand for one hour. 3. Fry the chicken in cooking oil until both sides are browned, then remove chicken from pan; add the turmeric and tomato paste and fry the onions before adding the chicken again with one cup of water. Simmer for about 20minutes until the chicken is tender. 4. Wash barberries, drain and then cook on low heat in a pan with sugar for two minutes. 5. Gently ground one tsp saffron and mix with two tbsp of hot water. 6. Drain the soaked rice then boil with six cups of water and two tbsp of salt for about five minutes. Drain and rinse the rice with cold water. 7. Add three tbsp of butter to the pot before adding the rice again. Shape the rice into a pyramid and make four or five in it. Put a towel over the lid of the pot and steam on medium-low for one hour. 8. Spoon the saffron mixture and barberries over the rice. Serve with chicken. THE COOKS CORNER AYSEN NAZARY IRANIAN FOOD EXPERT

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