Loaded beef brisket nachos

Ever the crowd-pleaser, nachos make feeding the hordes simpler than ever, and each element of this loaded version – packing different flavours and textures – helps it make an impression. The beef takes time, yes, but if you set the oven just a little lower, you can leave it to cook overnight and wake to fork-tender brisket.


  • 300 gm tortilla chips or corn chips
  • 200 gm coarsely grated cheddar

Beer-braised brisket

  • 2 tbsp dijon mustard
  • 1 tbsp brown sugar
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander seeds
  • 5 garlic cloves, finely chopped
  • 2 kg piece of brisket
  • 1 onion, thinly sliced
  • 500 ml (2 cups) beef stock
  • 400 gm canned crushed tomatoes
  • 375 ml (1½ cups) lager
  • 250 ml (1 cup) tomato passata
  • 2 chipotle chillies in adobo (see note), finely chopped, or to taste

Pico de gallo

  • 400 gm mixed cherry tomatoes, halved or quartered, depending on size
  • ½ onion, finely chopped
  • 2 long green chillies, thinly sliced
  • ½ cup finely chopped coriander


Step 1  For beer-braised brisket, combine mustard, sugar, cumin, coriander seeds and garlic in a bowl and season generously. Rub mixture all over brisket, wrap tightly in plastic wrap and refrigerate for 2-3 hours. Preheat oven to 150°C. Scatter onion in a roasting pan and place unwrapped brisket on top. Combine remaining ingredients in a jug, season to taste, pour mixture over brisket and cover pan with foil. Braise until fork tender (6½-7 hours), then remove brisket and shred. Skim excess fat from the sauce, transfer to a container, add meat and refrigerate for up to 5 days. Warm in a saucepan over medium heat before serving.

Step 2  For pico de gallo, combine tomatoes and 1 tsp sea salt in a colander and stand for 25-30 minutes to drain. Combine in a bowl with remaining ingredients, season and refrigerate in an airtight container for up to 3 days.

Step 3  Preheat oven to 180°C. Scatter corn chips in a large baking tray, spoon brisket mixture over the top, scatter with cheddar and bake until bubbling (10-15 minutes). Scatter with feta, radish, avocado and coriander, and serve with pico de gallo and lime wedges.

Notes:  Chipotle chillies in adobo are from select delicatessens and some supermarkets.
Drink Suggestion: Goblets of shiraz. Drink suggestion by Max Allen

Source:  Gourmet Traveller, 26 December 2017 by Emma Knowles, Photography by Ben Dearnley, Styling by Kirsten Bookallil and Emma Knowles

Link to recipe on gourmettraveller.com.au

Spring clean in Fall

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The past few years have seen the best combination of factors for markets: improving economies, easy policy settings, low inflation and strong earnings. However, the major improvement in global growth may now be over and synchronised recovery may now give way to a more diverse range of outcomes.

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Watching and waiting

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We review how February’s market volatility has affected valuations across the asset classes. Equity valuations have improved significantly; credit has been surprisingly resilient; bond yields have moved closer to normal but have some scope further to fall; and the $A has moved closer to our fair value estimates.

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Healthy chicken chow mein

Healthy chicken chow meinTry this healthy version of the Chinese takeaway classic. In just 25 minutes you can feed the whole family a tasty healthy chicken dish that won’t disappoint!


  • 200g packet dried egg noodles
  • 2 teaspoons sesame oil
  • 1/2 teaspoon five-spice powder
  • 500g chicken breast, thinly sliced
  • 2 teaspoons vegetable oil
  • 3cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 150g oyster mushrooms, halved if large
  • 200g snow peas, trimmed, halved
  • 1/4 cup salt-reduced chicken stock
  • 2 tablespoons salt-reduced soy sauce
  • 1/4 cup oyster sauce
  • 2 tablespoons kecap manis
  • 2 cups bean sprouts, trimmed
  • Fresh coriander leaves, to serve
  • Sliced red chilli, to serve
  • Lime wedges, to serve


Step 1  Prepare noodles following packet directions. Drain.

Step 2  Combine 1 teaspoon sesame oil and five-spice in a bowl. Add chicken. Stir to coat.

Step 3  Heat vegetable oil in a wok over high heat. Stir-fry chicken, in 2 batches, for 2 minutes or until browned all over. Transfer to a plate.

Step 4  Add ginger and garlic to wok. Stir-fry for 1 minute or until fragrant. Add mushrooms. Stir-fry for 2 minutes or until softened. Add noodles, snow peas, stock and sauces. Stir-fry for 2 minutes or until heated through. Add remaining sesame oil, chicken and bean sprouts. Stir-fry for 1 minute or until chicken is cooked through. Sprinkle with coriander and chilli. Serve with lime.

Source:  Author: Amira Georgy, Image credit: Nigel Lough, Publication: Coles

Central bankers called to action

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We expect major changes in monetary policy this year across the globe, including from the RBA. We now assume two raise rates in Australia in 2018. Markets are not fully positioned for hikes in Australia and Europe. These expectations are more aggressive than what is currently priced into markets.

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