JUNE 2018 | VOTED MAGAZINE BRAND OF THE YEAR

delicious. LOBAL
G >>

+ANDREW McCONNELL’S
TURKISH FEAST LAMB
+ WICKED SPICED DESSERTS
+ TOBIE PUTTOCK’S
PLANT-BASED RECIPES
SHANK
+ SOUTH AFRICA:
BEYOND SAFARIS
+CLAYTON WELLS’ SINGAPORE
CURRY
+ CURRIES FROM AROUND THE WORLD

MATT PRESTON JAMIE OLIVER SKYE McALPINE

World’s best Easy Spanish Postcard from
tray bakes flavours Venice
Watch Maggie cook her favourite roast chook recipe at www.miele.com.au/kitchen-experience
“For me, continuous improvement is the real essence of life...
Why do I love my Miele kitchen? Because the innovations Miele integrate into every appliance, have revolutionised the
way I cook. By constantly pushing myself to learn more and do even better, my Miele kitchen has been a revelation!”

Maggie Beer - Cook, Food Author and Presenter.

Miele. Immer Besser.

 JUNE CONTENTS
SAVOUR
23 Hand picked
Chef Adam Wolfers puts a Jewish
spin on seasonal eating.
52 Entertaining
Tobie Puttock and David Abela
celebrate their love of vegetables.
62 Curries
Whether a chilli fiend or mellow
fellow, we’ve got a curry for you.
70 Andrew McConnell
Inspired by a trip to Istanbul,
Andrew serves up Turkish delights.
83 Jamie Oliver
The superstar chef explores Spain’s
love affair with the capsicum.
90 Matt Preston
Our MasterChef maestro brings you
the world’s best one-tray bakes.
100 Extract
Skye McAlpine’s Venetian secrets.
108 On trend
Spice up your dessert options.
6 delicious.com.au
20 Produce awards
A 2017 winner revisited.
31 Insider: news
Food trends and restaurant news.
36 Drinks
Mike Bennie on the alchemy of
a perfect food and wine pairing.
38 Review
Anthony Huckstep’s verdict on
a Melbourne seafood temple.
40 Catch of the day
Your expert guide to a global great.
42 Masterchef
Warm up with a Penang-style laksa.
44 Meat market
Our feuding chef and butcher give
each other another good ribbing.
46 I’m loving
Put down the Vegemite, Matt
Preston’s taking brekkie global.
48 Subscribe to delicious.
134 Insider: travel
Hot destinations, news and products.
150 Last course
Legendary designer Vera Wang
shares her entertaining ethos.
FOLLOW US...
ESCAPE @deliciousAUS
120 Global flavours
Epic adventure at every turn on an
African trip to three iconic locations. delicious.com.au
128 Food destinations For more delicious. content.
Seven food and travel insiders
reveal their top international picks. ON THE COVER
136 Check in Lamb shank, turmeric, kale
Sydney’s hippest new hotel rolls out & chickpea curry (recipe p 11)
a movie star welcome to guests. Recipe Phoebe Wood
138 Locavore Photography Brett Stevens &
Majestic Marlborough more than Chris Court
lives up to its reputation. Styling Kirsten Jenkins
Merchandising Emmaly Stewart
REGULARS THE DELICIOUS. TEST KITCHEN USES:
8 Ed’s letter
12 Talk to us
13 Menus
16 Out & about
18 delicious. insider OFFICIAL TEST KITCHEN SUPPLIERS:
Our meat is supplied by Vic’s Meat (vicsmeat.
All the action from the Flinders com.au). Our equipment is provided by Sheldon
Island Food and Crayfish Festival. & Hammond (sheldonandhammond.com.au)
royaldoulton.com.au #royaldoulton
 COVER RECIPE.

SUPERFOOD CURRY
This is one of your delicious. favourites – so we’ve given the recipe a ‘global’ twist for this
issue and added some of the hottest trending spices and ingredients of the year. When
we tasted it, we fell in love, and all agreed we had to make it this month’s cover recipe.
RECIPE PHOEBE WOOD PHOTOGRAPHY BRETT STEVENS +

LAMB SHANK, TURMERIC, KALE

& CHICKPEA CURRY
SERVES 4 1 cinnamon quill until browned. Remove from pan using
CHRIS COURT STYLING KIRSTEN JENKINS

Begin this recipe 3 hours ahead.
2 tbs coconut oil
4 Frenched lamb shanks
1 onion, finely chopped
2 garlic cloves, chopped
5cm piece (25g) ginger, chopped
2 tsp each mild curry powder, chilli
powder, ground turmeric, ground
coriander seeds, fennel seeds
and cumin
800ml coconut milk
4 cups (1L) chicken stock
400g can chickpeas, rinsed, drained
1 bunch broccolini, chopped
1 bunch kale, stalks removed,
finely chopped
Baby shiso leaves, to serve
Heat the oil in a large cast-iron pan
over medium-high heat. Season lamb
and cook, turning, for 8 minutes or
tongs and set aside.
Reduce heat to medium-low and
add onion, garlic and ginger, and cook,
stirring, for 5 minutes or until softened.
Return lamb to pan with spices, coconut
milk and stock, and simmer gently for
3 hours or until lamb is tender. Add
chickpeas, broccolini and kale, and
cook for a further 4 minutes or until
tender. Season.
Serve topped with baby shiso.

delicious.com.au 11
INBOX.

TO US
chicken terrine (Kitchen Diary, March 2011, p 63) and the slow-
APRIL’S MOST-LIKED POST roasted pork belly with the autumn salad (Valli’s Kitchen Diary,
April 2012, p 72) – never fails! Carolyn Hunt

Autumn tends to CRACK UP: It’s official: delicious. is my favourite magazine

#MAKEITDELICIOUS
signal the start of – and not just for the recipes. My gosh, I laughed out loud reading
soup season. And while
the punny headings – ‘It’s All Gouda’, ‘Mince Charming’ (May 2018).
temperatures around most
of Australia may currently Not only were the recipes amazing, the titles – haha! Thank you for
seem more summer bringing a consistently amazing mag out each month – the family
appropriate, when the has requested I make the haloumi and oregano bechamel
weather finally cools you can (Vegetarian, p 71) every time I need a white sauce, and the roast
seek comfort in a bubbling
lemon chicken and potatoes (Australian Flavours, p 104) is
pot of soupy goodness.
Like this baked sweet potato earmarked for our Sunday roast. Karyn Reimann
soup with blue cheese toast from @charliebmcd.
Recipe in the April issue. TOUGH TASK: The time has come to sort out which
Photo: @chriscourt Styling: @kirstenljenkins delicious. issues I’m going to keep and which to send elsewhere.
I have every issue since the first one with Jamie’s best ever curry,
which I still make. Not an easy job ahead. Eileen Morton
SCOTTISH CHARM: I was so excited to see Scotland’s
NC500 in the April 2018 (Global Flavours, p 126) issue. My partner
and I were there only a few months ago marvelling at the scenery ON THE COVER
and the food! We were thrilled to see Kylesku (wonderful lunch If you love one of our covers and have
there), Smoo Cave and Cocoa Mountain (also soothed the chill wind wanted to try out the recipe, now’s
for us) and noted a whole lot of new places to see, stay and eat the time to get cooking! Post a pic
at when (not if) we return. Thanks delicious.! Tanya Henshaw of your creation on Instagram and
tag @deliciousaus for your chance
EASTER FAVOURITES: Easter Sunday long lunch has to be our ‘photo of the month’ in
become a tradition at our house, hosting our friends who are our the next issue!
other family. My go-to recipes every March/April are the pork and

THE WINNER IS...

delicious. reserves the right to edit reader letters, posts and comments.
In lieu of missing Easter with the family (as I needed to be overseas for work), I took away the Easter
(April 2018) edition of delicious. and read it cover to cover over numerous flights. I soon came up

or write to us at Locked Bag 5030, Alexandria, NSW 2015.

with a long list of recipes to try upon my return. The days I had off after my time away were so
enjoyable filled with cooking – the stuffed zucchini flowers (so easy!) and baked cauliflower and Send your emails to delicious@newslifemedia.com.au

chermoula roasted veg salad from ‘Salad Days’ (Entertaining, from p 52), and the Earl Grey poached
pears (Jamie Oliver, p 103) proved a successful and tasty vegetarian dinner for friends. I also cooked
a belated Easter lunch for my family – creating the plum and cider pot roast duck (Meat Market, p
46) and Jamie Oliver’s pretty orchard tart (p 100) for dessert, much to everyone’s delight (it only
required minor tweaking to cater for my gluten-free sister). Thank you to the delicious. team for such
an engaging edition that kept me entertained whilst I was away, and for providing such inspiration
for a very special Easter lunch – it didn’t even matter that it was a week late! Ceinwen Mackay
ED’S NOTE: Congratulations, Ceinwen! You’ve won a Vitamix Ascent A2500i High-Performance
Blender, valued at $1195. Combining sleek design with power and precision, this revolutionary
blender is the first with wireless connectivity for the ultimate versatility.

12 delicious.com.au
 JUNE
MENUS
SPICED DEL IGH TS
Spiced cauliflower salad, p 74
Billy Button 2x2 Riesling Pinot Blanc 2016
~ ~
Massaman lamb leg curry with
quickled vegetables, p 66
Domaine Huet Vouvray
Demi Sec Le Mont 2016
~ (Riverina, NSW)
MIKE BENNIE IS ALSO CO-OWNER OF A SYDNEY-BASED WINE AND LIQUOR RETAIL BUSINESS
Mexican chilli chocolate tart, p 112
Toro Albalá Don PX Gran Reserva 1987
“Spices and wine – not often the easiest of
bedfellows. Between the fiery flavours of chilli,
through to the cooling effect of cardamom and
clove, even the best wines, when paired poorly,
cannot overcome the piquant flavours of
spice. But think a little laterally, and imagine
how the flavours of typical condiments and
accompaniments would enhance the dish, and
you’ll find yourself a winner. Gewürztraminer,
off-dry riesling, or a fruit-forward gamay can
help refresh and cleanse an overheated palate.”
Simon Green, Chief Sommelier,
The Wine Society
GLO BA L FL AVO U RS
Indian aloo gobi
Onion and olive pissaladiere with
‘A Love Supreme’, p 21
Indian aloo gobi, p 94
~ Salmon with lime, paprika, cumin
‘Topfengolatsche’, cream cheese,
rhubarb, p 29
“We begin in France with a tangy-
sweet pizza-tart hybrid, move to
India for a gorgeous, fragrantly spiced
cauliflower bake, and finish with
a classic Danish pastry with one of
my favourite ingredients, rhubarb.
This menu is exactly what I love about
the recipes in our global issue – a true
journey around the world.”
Samantha Jones, Editor
W IN T ER WA N D ERLUS T
Fried eggs with sucuk, p 77
Best’s Foudre Ferment Riesling 2017
(Great Western, Victoria)
~
and coriander seeds, p 60
Calabria Private Bin Montepulciano 2016
~
Apple, honey & walnut cake, p 105
Hurdle Creek Distillery Pastis (Victoria)
“Winter months usually mean
reaching for heftier red wines, but you
can find the same kind of impact with
fine tannins in medium-bodied reds
(think nebbiolo, sangiovese, Hunter
Valley shiraz and similar) and whites
that have been matured in oak barrels.
Lots to play with in this menu!”
Mike Bennie, Drinks Writer
delicious.com.au 13
SCENIC ADVERTISING FEATURE

GLIDE TIME
 Immerse yourself in Europe’s charms,
from cultural to culinary, on a once-
in-a-lifetime Scenic river cruise.
A very grand cruise

A journey to remember
*TERMS AND CONDITIONS APPLY

JEWELS OF EUROPE
15-day luxury cruise: Amsterdam to Budapest, from $6,695*pp,
plus free flights, all year, all cruises, all suites, all rivers.
OUT & ABOUT.

O N S E R I E S
TH E I C ICONIC CH
E FS , ICONIC D IS H E S , ICONIC V
EN UES

NTS
AT T S P RESE
U M E TH
ASHLEY PA
N AL
LMER-W

H ES TO N B L
DINNE R BY E VEN T
D ER LU NC H
RE A
YOU’RE INVITED... WHERE Dinner by Heston Blumenthal,
Crown Towers, Level 3,
TO CELEBRATE THE making of an icon at this truly unmissable
8 Whiteman St, Southbank,
dining opportunity, which will see Ashley Palmer-Watts, Chef
VIC 3006
Director of Melbourne’s Dinner by Heston Blumenthal, travel
through his career in the most delicious way possible. WHEN 12pm to 3.30pm,
For the first time outside the UK, Ashley and his team will Friday, June 29
re-create dishes spanning those early years at The Fat Duck
MENU A celebration of Ashley Palmer-Watts’ career
(White Chocolate and Caviar), through to the present with
with paired wines selected by The Wine Society
PRICE $199
BOOK dinnerbyheston.com.au/reservations/restaurant
Enquiries : email events@dinnerbyheston.com.au
MENU SUBJECT TO CHANGE

or phone +61 (0)3 9252 5568

BOOK
NOW!
@dinnerbyhb @thewinesociety

16 delicious.com.au
 LET’S
FIGHT

Your family could be losing

$195 a month by wasting food.

JOIN THE MOVEMENT

www.ightfoodwaste.org
 DELICIOUS. @ FLINDERS ISLAND

Out&
About
1
WALLABY.” at the Flinders Island Food
and Crayfish Festival. 8
delicious. food director
Phoebe Wood joined
some of the industry’s
best for a weekend of
7
straight-from-nature fare.
1. The breathtaking beauty of
Flinders Island was the perfect
backdrop for the inaugural festival.
2. From left: Vladimir Panevin, from
Etties’ in Hobart; Three Blue Ducks’

2
Biota Dining in the NSW Southern
3 Highlands, test their knife skills.
3. Mark helps to prepare the freshly
caught crayfish. 4 & 5. Oakridge

and Jo Barrett, also both delicious.

Produce Awards state judges, get in

warrior Joost Bakker used boxthorn

to create a dramatic installation for
the event’s long lunch. 7. Fried
saltbush with abalone salt. 8. Alice
Chugg, sommelier at Ettie’s,
forages for coastal garnish.
6

4 5

18 delicious.com.au
CANADA
& ALASKA
2019 OUT NOW!

Enchanting Rockies
& Alaska Cruise
2 FOR 1 Journey through the alpine beauty of the Canadian Rockies and
$8,695* AIRFARES* glide alongside the soaring glaciers of Alaska’s Inside Passage
on one of Travelmarvel’s premium holidays of a lifetime.

More Value • More Inclusions • More Choice

ü Guaranteed Ocean View Stateroom on your Holland America Line
cruise, with a full day at the World Heritage-listed Glacier Bay
ü Premium accommodation in central or unique locations
ü Travelmarvel’s ‘Insider Experiences’, offering unique sightseeing,
special stays and memorable meals throughout your holiday
ü Canadian Tour Director and Driver, key sightseeing with expert local
guides, tipping, transfers, port charges, entrance fees and many meals

Member of
the APT
Travel Group
Order your
free brochure
today
( 1300 301 460
or see your local travel agent
travelmarvel.com.au/Canada2019
PRODUCE AWARDS.

B E H I N D E V E RY G R E AT C H E F I S A

GREAT PRODUCER
Queensland state judge Jake Nicolson puts last year’s Produce Awards ‘From the Dairy’ winner,
Cedar Street Cheeserie’s A Love Supreme, centre stage in his moreish pissaladiere.

THE PRODUCER
TREVOR HART
CEDAR STREET CHEESERIE

A delicious. Produce Awards

veteran (having won several
accolades over the years), Cedar
Street Cheeserie’s selection of
handcrafted buffalo cheese is truly
artisanal. Founder Trevor Hart (who
is also an avid trumpet player!) uses

MERCHANDISING EMMALY STEWART PRODUCE PHOTOGRAPHY NIGEL LOUGH

traditional farmhouse methods and
processes to produce fresh cheese
that is expertly balanced in both
flavour and texture.

FOOD PHOTOGRAPHY CHRIS COURT STYLING KIRSTEN JENKINS

In Maleny on the Sunshine Coast,
Trevor makes his cheeses by hand
in small batches using milk sourced
from a local buffalo farm,
sometimes just hours after it has
been collected. Cedar Street’s
product range includes yoghurt,
mozzarella, haloumi, burrata NO SINGING THE BLUES WITH THIS CHEESE
and the award-winning A Love “I really love the relationship between Trevor’s cheese and his passion for music.
Supreme, and is supplied to a And while I’m not even sure how he has managed to convert a love of jazz into
few select restaurants in Sydney, one of the most soulful and inspiring products in the country, A Love Supreme is
Brisbane and Melbourne. a textbook example of a product from a producer who has put heart and soul into
A true craftsman, Trevor’s astute their craft. It’s a cheese that can be a standalone hero in any great dish, or a
skills are reflected in his products, thoughtful added ingredient that takes your food to a new level.”
which are fast gaining attention. – Jake Nicolson
JAKE NICOLSON
BLACKBIRD BAR AND GRILL, QLD

ONION AND OLIVE PISSALADIERE

WITH ‘A LOVE SUPREME’
MAKES 6

2 sheets frozen puff pastry, thawed

2 egg yolks
1 tbs milk
1 cup (160g) kalamata olives
300g Cedar Street ‘A Love Supreme’,
cheese (substitute goat’s cheese), torn
Extra virgin olive oil and baby rocket,
to serve

CARAMELISED ONION MARMALADE

75g unsalted butter, chopped
11/2 tbs extra virgin olive oil
3 onions, thinly sliced
3 garlic cloves, crushed
2 thyme sprigs
1 bay leaf
Pinch caster sugar
1 tbs runny honey
1 tbs sherry vinegar
For the caramelised onion marmalade,
heat butter and oil in a saucepan over
medium-high heat. Add onion, garlic,
thyme and bay leaf, and cook, stirring
occasionally, for 25 minutes or until
very soft. Add sugar and honey, and
cook, stirring regularly, for 10 minutes
or until dark golden. Transfer to a sieve
set over a bowl to drain slightly. Transfer
drained onion mixture to a bowl and stir
through vinegar.
Preheat oven to 200°C. Grease 3 baking
trays and line with baking paper.
“A LOVE SUPREME IS A WORLD-CLASS
CHEESE THAT CELEBRATES ONE MAN’S
PASSION TO CREATE SOMETHING SPECIAL.”
Cut pastry into six 14cm rounds.
Transfer to prepared trays and brush with
combined egg yolk and milk. With the
blunt side of a knife, score a 1.5cm border
around each round and score lines 1cm
apart in the centre. Place 1/4 cup (75g)
onion marmalade inside borders and
scatter with olives. Bake, swapping trays
halfway, for 15-20 minutes or until golden
and pastry is cooked through. Divide ‘A
Love Supreme’ among hot tarts, drizzle DELICIOUS.COM.AU/PRODUCEAWARDS
with oil and scatter with rocket to serve. For more information on the 2018 awards.

delicious.com.au 21
THE DINNER PARTY

VISIT US AT
 HAND PICKED.

HAND
PICKED
MERCHANDISING EMMALY STEWART

Inspiration from his grandmother’s recipes

and time with big-name chefs has given
Adam Wolfers a unique style. Here it’s revealed
in a seasonal Jewish menu that’s all about comfort.
WORDS GEORGE EPAMINONDAS PHOTOGRAPHY CHRIS COURT STYLING KIRSTEN JENKINS

delicious.com.au 23
“MY GRANDMOTHER ALWAYS
SAID IT HAS TO BE JUST THE
SOUP AND THE MATZO BALL,
THAT’S IT. DO NOT FANCY IT
UP WITH ANYTHING ELSE.”
delicious.com.au 25
MATZO BALL SOUP
SERVES 6-8
Begin this recipe 1 day ahead.
2.5kg each chicken wings and frames
2 each onions, carrots and celery
stalks, chopped
1 garlic bulb, halved
2cm piece (10g) ginger
10g kombu (dried seaweed – from
Asian food shops)
1 bay leaf
2 tbs black peppercorns
MATZO BALLS
1 tsp finely grated ginger
1 egg, plus 1 eggwhite
11/3 cups (190g) coarse matzo meal
(from selected supermarkets)
Preheat the oven to 220°C. Grease a
baking tray and line with baking paper.
Place chicken wings on prepared tray
and roast for 55 minutes or until golden.
Meanwhile, place chicken frames in a
large saucepan, cover with water and bring
to the boil. Drain, reserving chicken. Place
onion, carrot, celery, garlic, ginger, kombu,
bay leaf, peppercorns, chicken wings and
frames, and 11/2 tbs salt flakes in the pan
and cover with water (split between 2 pans
if needed). Bring to the boil, reduce to
a very low simmer and cook for 4-6 hours
to infuse. Strain through a fine sieve into a
large bowl, discarding solids. Stand stock
for 1 hour to cool, then chill overnight.
Remove surface fat (‘schmaltz’) and reserve
for matzo balls (you will need 90g, plus
extra to serve). The next day, bring stock
to the boil in a saucepan and cook for
20-30 minutes or until reduced by
one-third. Set aside.
For the matzo balls, combine reserved
schmaltz, ginger, 2 tsp salt flakes, 1/4 tsp
freshly ground black pepper and 90ml
water in a bowl. Stir through egg and
eggwhite. Place matzo meal in a second
bowl, add schmaltz mixture and stir to
combine. Cover and rest for 5 minutes
only (oversoaking will change texture). Roll
1 heaped tablespoon of matzo mixture
into a ball, place on a tray and repeat with
remaining mixture.
26 delicious.com.au
Bring a saucepan of salted water to
the boil. Add matzo balls, reduce to a
simmer and cook, stirring halfway, for
30 minutes. Remove from heat and stand
for 30 minutes to finish cooking.
To serve, place 2 matzo balls in each
serving bowl, top with soup and drizzle
with extra reserved warmed schmaltz.
PARSNIP SCHNITZEL
SERVES 4
6 large parsnips, peeled,
halved lengthways
3 garlic cloves, crushed
1/4 cup (60ml) extra virgin olive oil
300g panko breadcrumbs
21/2 tbs smoked paprika
600ml buttermilk
12 /3 cups (250g) plain flour
Sunflower oil, to shallow-fry
Chervil, dill, flat-leaf parsley sprigs,
thinly sliced gherkin and lemon
wedges, to serve
YOGHURT DRESSING
160g Greek yoghurt
1 eschalot, finely chopped
1 tsp finely chopped baby capers
1/2 tsp hot English mustard
1/2 small garlic clove, crushed
1 tsp lemon juice
Preheat the oven to 180°C.
Toss parsnip, garlic and oil in a bowl.
Transfer parsnip mixture to a large piece
of foil, fold to enclose and place on a
baking tray. Roast for 50 minutes or until
parsnip is tender. Using tongs, transfer
to a heatproof tray to cool. Using a small,
sharp knife, carefully remove and discard
cores from cooled parsnip.
Meanwhile, for the dressing, whisk all
ingredients in a bowl until combined. Chill.
To make the crumb coating, combine
breadcrumbs, paprika and 11/2 tsp salt
flakes in a shallow bowl.
Place buttermilk and flour in separate
shallow bowls. Dust parsnip in flour and
shake off excess. Dip in buttermilk, then
press into crumbs. Transfer to a tray.
Fill a frypan with 1cm sunflower oil and
place over medium-high heat. When hot,
in batches, shallow-fry parsnips, turning
halfway, for 3 minutes or until golden.
Remove with a slotted spoon and drain
on paper towel.
Transfer dressing to a serving bowl and
top with combined herbs and gherkin.
Place parsnip schnitzels on a serving
plate. Serve with lemon wedges
ROASTED DUSKY FLATHEAD,
KOSHER XO, FLATBREAD
SERVES 4
2 whole flathead, cleaned
1 lemon, thinly sliced, plus juice
of 1 lemon
1 tbs extra virgin olive oil
2 tbs chopped chives
100ml vegetable stock
KOSHER XO (SUBSTITUTE GOOD-QUALITY
STORE-BOUGHT XO SAUCE – THOUGH THIS
IS OFTEN NON-KOSHER)
20g dried anchovies
1/4 cup (60ml) sunflower oil
2 eschalots, finely chopped
10 garlic cloves, finely chopped
6 long red chillies, finely chopped
4 fresh anchovies, finely chopped
(substitute 4 sardine fillets)
2 tbs shio koji (Japanese seasoning –
optional, from Asian food shops)
30g beef jerky, finely chopped
40g brown sugar
FLATBREAD
50g caster sugar
1 tsp dried yeast
500g strong (baker’s) flour
160g unsalted butter,
plus extra to grease
For the kosher XO, place anchovies in a
heatproof bowl, cover with boiling water
and stand for 2 hours. Drain and finely
chop. Heat oil in a frypan over medium-
high heat. Add eschalot, garlic and
chilli, and cook, stirring occasionally, for
6-8 minutes or until softened. Reduce heat
to low, add anchovies, shio koji, if using,
and jerky, and cook, stirring regularly, for
30 minutes or until reduced slightly. Stir
through sugar. Chill until needed.
Parsnip schnitzel
HAND PICKED.

‘Topfengolatsche’,
cream cheese,
rhubarb

MARKET BASKET
• PARSNIP is the ultimate winter root vegetable, the
creamy white flesh becoming sweeter during cold
seasons. Opt for smaller parsnips when buying – large
ones are prone to a woody centre.
• RHUBARB, though technically a vegetable, is at its
best when incorporated into something sweet. The
naturally tart stalks can be frozen for year-round use.
• CELERY is high in fibre and packed with anti-
inflammatory properties. All parts of the distinctively
flavoured plant can be used – leaves, stalks and seeds.
 Meanwhile, for the flatbread, in the bowl
of a stand mixer fitted with the hook
attachment, combine sugar, yeast and
320ml warm water, cover and stand in a
warm place for 10 minutes or until frothy.
Add flour and 1 tsp salt flakes, and knead
for 10 minutes. Transfer to a greased bowl,
cover and stand in a warm place for 1 hour
or until doubled in size. Divide into 8 equal
pieces and roll into balls. Transfer to a tray,
cover with a clean tea towel and stand for
30 minutes. On a buttered surface, stretch
a piece of dough to form a 26cm x 32cm
rectangle. Fold in half lengthways and
scrunch long edges together into a strip.
Twist into a flat spiral and cover with plastic
wrap. Repeat with remaining dough and
stand for 30 minutes.
Heat 20g butter in a frypan over
medium-low heat. Working with 1 piece at
a time, on a buttered surface, press dough
into a 22cm round. Using a wide spatula,
carefully transfer to pan and cook for
2 minutes each side or until golden.
Transfer to a tray and repeat with
remaining dough and butter. Cover
to keep warm.
Preheat the oven to 200°C. Line an
ovenproof wire rack with baking paper and
place over a baking tray. Place flathead
on prepared tray, place lemon slices
in fish cavity and drizzle with oil. Roast
for 17 minutes or until cooked through.
Meanwhile, heat 1/2 cup (100g) XO,
lemon juice, chives and stock in a frypan
over high heat and stir until hot.
Transfer flathead to a serving platter,
spoon over chive mixture and serve with
the flatbreads.
‘TOPFENGOLATSCHE’, CREAM
CHEESE, RHUBARB
SERVES 4
Topfengolatsche is an Austrian pastry.
100g cream cheese, softened
1 cup (220g) caster sugar
90g creme fraiche
225g fresh ricotta
Finely grated zest of 1/2 orange
and 1/2 lemon
1 vanilla bean, split, seeds scraped
1/3 cup (80ml) thickened cream, whipped
GRAN DESIGN
dam Wolfers’ flavoursome food has been variously described as Eastern
A European, Hungarian Jewish and new-school Jewish. Yet when asked to
explain its diverse appeal, the chef points instead to his biggest culinary
inspiration: his grandmother. “She was from Vienna and her father was a chef who
owned a kosher restaurant serving Ashkenazi Jewish food in the early 1900s,” he
says. Her enduring recipes, bequeathed over generations, form the basis of Wolfers’
approach. Working with chefs the stature of Peter Doyle, Mark Best and Brent
Savage has helped him to refine them even further. “Using all these influences,
techniques and memories, I’ve developed an exciting way of cooking with a focus
on my heritage,” he says. His parsnip schnitzel recipe is a delightful twist on the
meat dish, while roasted flathead with ‘kosher XO’ nods cleverly to Chinese cuisine.
But don’t even think about modifying matzo ball soup. “My grandmother always
said it has to be just the soup and the matzo ball, that’s it. Do not fancy it up with
anything else. The matzo ball has to be light and fluffy, and the soup has to be full
of flavour and clear.” Unsurprisingly given his singular style, Wolfers is an in-demand
chef, with a string of pop-up restaurants under the Ètelek banner in Sydney,
Melbourne and Canberra. “Expect to see exciting things on the horizon,” he says.
@a.wolfers
650g trimmed rhubarb, baking paper and stand for 1 hour.
cut into 10cm pieces Preheat the oven to 160°C.
1 sheet frozen butter puff pastry, Roast rhubarb for 25 minutes or
thawed until softened. Stand to cool.
1 egg, lightly beaten Increase oven to 200°C. Grease a large
Sifted icing sugar, to serve baking tray and line with baking paper.
Place pastry on prepared tray and brush
In a stand mixer fitted with the whisk with egg. Bake for 40 minutes or until
attachment, whisk cream cheese and golden. Brush with some rhubarb juice,
60g sugar until smooth. Stir through creme cool, then break into shards.
fraiche, ricotta, zest, vanilla seeds and a Divide cream cheese mixture among
pinch of salt flakes. Fold cream into cream serving plates, top with rhubarb, then
cheese mixture and chill until needed. cover with pastry shards. Drizzle with
Toss rhubarb, 50ml water and remaining some rhubarb juice and dust with icing
160g sugar in a roasting tray lined with sugar to serve.
delicious.com.au 29
 NEXT IN THE SERIES

FOR ALL EVENT INFORMATION AND BOOKINGS:

WWW.DOLPHINHOTEL.COM.AU
 INSIDER.

BEAUTY SALON
SALON DE CO., the new restaurant at Ovolo Inchcolm in
Brisbane, casts a spell. The beguiling space combines saturated
colours, painterly walls and numerous seating options. Hassell
Studio collaborated with stylist Anna Roberts and art curator
Lisa Fehily to execute the hotel’s Art Deco-inspired public spaces.
Chef Anthony Hales is similarly adventurous when it comes to the
menu. Signature dishes include Jerusalem artichoke with lemon
and cultured cream, and aged duck with kohlrabi and umeboshi.

INSIDER NEWS
Hot tables, lust-have products, the latest news, trends & more.
Edited by George Epaminondas

@georgeepam

TA B L E TA L K

2
Chinese chain QUANJUDE (above) reportedly
sells more than three million Peking roast
ducks a year at its many outlets in Shanghai,
Toronto, Melbourne and beyond. The company, TRENDING NOW
which traces its origins back more than 150 years,
recently arrived in Sydney with its impeccable
IGLOOS
crisp-skinned birds. Guests at the expansive World
Square eatery can also feast on duck pancakes, The toastiest and toniest digs this
winter? One of the waterside igloo bars
duck spring rolls and duck buns, as well as other at Pier One Sydney Harbour offering
Northern Chinese specialties. cocktails,

3
Located in the heritage-listed Old Mineral canapes and

1
MATILDA 159 DOMAIN (above) is Scott Pickett’s
latest outing in Melbourne. As with anything the
chef behind ESP and Saint Crispin puts his mind
to, it’s a polished affair. More casual than his other
restaurants, Matilda is devoted to cooking over a
wood fire – everything from Blackmore wagyu to
Macedon duck. The new venture, in South Yarra’s
United Places hotel, is arrayed with custom lighting,
timber tables and an artwork by Bill Henson.
House, WALTER’S STEAKHOUSE (above right) majestic views.
The transparent
is a sizzling new player in Brisbane with domes are
cherry-red booths, marble-topped tables and kitted out with
neo-classic cocktails. Its trademark dish is a cosy furnishings,
grain-fed, dry-aged porterhouse. The menu includes fireplaces and
even a hot-tub.
other clubby dishes such as oysters Rockefeller, Book suite 216
caesar salad, and creamed spinach. Sidle up to the for your own
handsome bar for aperitifs like a Calvados Highball. private version.

DELICIOUS.COM.AU Go online for weekly restaurant news and reviews from our team of critics and reviewers.
delicious.com.au 31

F TOV E R
LE
Rhubarb
Cornersmith co-owner Alex Elliott-Howery is famed for her
food-saving ways, as she proves with this easy rhubarb relish.
THIS IS MY RHUBARB and
red onion relish (or rubbish
relish as I call it at home).
Making chutneys and
relishes is a great way to use
up your extra fruit and vegetables, and this
is one of my favourites. I make it when I’m
overloaded with rhubarb. I don’t go to the
effort of sterilising jars for my rubbish; I just
store it in a container in the fridge, where
it lasts up to a month. It’s delicious with
burgers, barbecue meats, eggs, cheese
and fritters! Heat 1/4 cup (60ml) extra virgin
olive oil in a saucepan over medium-high
heat. Add 1 thinly sliced red onion, 1 tbs
finely grated ginger and 1 crushed garlic
clove, and cook, stirring occasionally,
for 4 minutes or until softened. Add
1/2 tsp each ground cumin and coriander,
1/4 tsp ground fenugreek, 1 coarsely
grated apple, 1 bunch trimmed rhubarb
cut into 5cm pieces, 1 cup (250ml) red
wine vinegar, 1/2 cup (125g) brown sugar
ILLUSTRATION ALICE CLEARY
and 1/2 tsp salt flakes, and stir to combine.
Reduce heat to low and simmer, stirring
occasionally, for 15-20 minutes or until
relish is thick and glossy with no puddle
on the surface.
delicious.com.au/food-files
For more tips on making the
most of ingredients.
Search delicious.com.au for ‘sugar-free
rhubarb and almond muffins’
MAKE IT LAST
Select rhubarb that is vibrantly
coloured with firm stalks. To store,
discard leaves, enclose stems in
plastic wrap and place in the
crisper drawer in the fridge for
up to one week.
SERVE IT WITH
Cinnamon, vanilla, strawberries,
ginger, custard, cream, honey,
yoghurt, pork, black pudding,
star anise, orange, goat’s cheese,
mascarpone, apples and walnuts.
Follow Alex Follow Shannon
@cornersmith @misspamplemousse
INSIDER.
FUTURE
PROOF
It’s thirsty work exploring the
region leading Mexico’s wine
revival, says Shannon Harley.
WHEN YOU THINK of
Mexico’s greatest exports,
wine is rarely in the mix with
tequila, tacos, mezcal and
margaritas. However, the
country’s lesser-celebrated
wine-making culture is experiencing
a modern-day renaissance thanks to a
new wave of producers and creatives.
Today, wineries exist in several Mexican
states, including Sonora, Coahuila and
Baja California. The latter is where you’ll
find Valle de Guadalupe, ground zero for
fine-wine production and the country’s
wine destination du jour.
Today’s renaissance can be traced to
brothers Hugo and Alejandro D’Acosta, two
visionaries instrumental in developing Valle
de Guadalupe as a major wine hub. In 2004,
French-trained winemaker Hugo founded
La Escuelita (‘the little school’) where locals
could learn the art of enology, while
Alejandro, an architect with a penchant for
upcycling, has designed many of the valley’s
iconic cellar doors, from Vena Cava, with
its upturned fishing boats, to Clos de Tres
Cantos, also made from reclaimed materials.
In keeping with this New World order, a
distinguishing style is yet to emerge. While
a variety of grapes are grown in the valley,
the principal varietals are cabernet
sauvignon, tempranillo and chardonnay.
However, intense climatic conditions result
in wines that are far fruitier than their
European counterparts, but in no way
inferior. In fact, La Lechuza Vineyards’
chardonnay outweighed many Napa options
and is on the menu at Thomas Keller’s
heavily toqued California restaurant, French
Laundry. This frontier mentality of fearless
experimentation has created a unique
terroir, where chefs and winemakers
are combining local and international
ingredients and nouse to create something
truly hecho en Mexico (made in Mexico).
INSIDER.

SHAKE
8

Choosing the right ingredients can turn even
a basic dish into something special. Discover
the difference Maldon sea salt makes.
A favourite with food lovers, and the first choice of
celebrity chefs, top cooks and even Royalty, Maldon
sea salt is seasoning as nature intended. Its distinctive,
white pyramid flakes have become a quality standard
for taste and texture. Their signature flavour gives a
gourmet twist to food and is ideal for finishing almost
any dish.
Extracted in their purest form, the sea salt flakes have
been hand harvested by the Osborne family for four
generations in the coastal town of Maldon, Essex. Even
today, the crystals are still collected using traditional
artisan methods to give Maldon sea salt its unique
taste.
mayers.com.au or 02 9669 2211 for your nearest stockist & more information
This attention to quality has earned Maldon Salt the
approval of the Organic Food Federation, and a Royal
Warrant as the official purveyor of sea salt to Her
Majesty The Queen. So when you sprinkle it on your
own special recipes, you know you’re in good company.
IDEAS FOR A SOPHISTICATED TOUCH
• Rub Maldon sea salt and butter into the
skin of jacket potatoes before baking for a
delicious, crisp finish
• Coat the rim of your cocktail glasses in
Maldon sea salt for a fresh, crystal finish
to your drink
• Sprinkle Maldon sea salt flakes over
chopped vegetables before roasting to add
extra flavour
DRINKS.
GAME, SET
AND MATCH
Choose the perfect wine and food
pairing and you’ll be swiping right like
a Tinder superstar, says Mike Bennie.
@mikebennie101
SIMONNET FEBVRE
PETIT CHABLIS 2015,
$22 Chicken: One of the
world’s top food and wine
matches is roast chicken
with great chardonnay.
Chablis that is crisp,
refreshing and a touch
citrussy is a beautiful final
condiment to your chook.
This one is thirst-slaking
and a bargain.
NIKKA COFFEY GRAIN
WHISKY, $135
Dark chocolate: Great
whisky comes alive with
dark chocolate; a little-
known food and wine
pairing, but those who
know, know. This Japanese
whisky has an ease of
drinking and gentle spice
and sweetness that are
ideal with dark cacao.
GIOVANNI ARMANI
GIORGIO ROSATO
DELL’AMORE 2017, $25
Pizza: Just about any wine
goes with pizza, but for me,
rosé works a treat in cooler
months. Don’t drink this
rosé icy cold; let it come up
a few degrees and enjoy the
juicy, red and black berry
fruit flavours and earthy
spice things going on.
36 delicious.com.au
@mikebennie101
ANGOVE ALTERNATUS
VERMENTINO 2017, $23
Tinned seafood:
Anchovies, sardines,
cured octopus, smoked
mussels… all better
beware. This vermentino,
with its saline tang and
green apple crunch, is
absolutely spot on with
canned things of the
ocean. Delicious matching.
BENEVELLI LANGHE
NEBBIOLO 2016, $45
Truffle dishes: Nebbiolo,
with its charry, firm tannins
and floral perfume, holds its
own with truffle as a garnish.
The earthiness of the truffle
is in sync with the wine’s
earthiness. This release is
stellar – moreish and deep,
dark fruit flavoured, with
fine chalky texture.
COOPERS SPARKLING
ALE 330ML, $5 Cheddar
cheese: Most people reach
for wine with cheese, but
beer (and sake and whisky!)
is often a way better
pairing. Cheddar and ale
are a time-held tradition.
Coopers makes a richer-
flavoured ale just right for
resetting the palate for the
big cheddar character.
WINE AND FOOD matching is by no
means an exact art. Sommeliers are wine
waiters (and much more) with the job of
synchronising things on plates with things
in glasses. That sort of demeans the task
of ascertaining what a diner wants, what
a diner likes, what a diner is eating and
whether the pairing will work.
For award-winning sommelier Caitlyn
Rees, from Fred’s in Sydney, “my approach
is to choose a wine or beverage that will
neither overshadow nor be overshadowed
by the dish. The two should complement
each other. I feel like it works when you
keep going back to the wine, then the
food, then back again because the
combination is more enjoyable.”
With that thinking, classic matches see
riesling or semillon paired with oysters,
where the tart, tangy whites work like a
final squeeze of lemon juice with a wealth
of seafood. And lamb seems to find great
syncopation with cabernet sauvignon and
cabernet blends. For duck, it’s pinot noir.
Pairing a country or region’s cuisine with
a wine or drink of that place can also be a
decent pathway to successful food and
drink matching. For example, some of
Australia’s lesser-known grape varieties
of Italian origin seem to be kindred with
MIKE BENNIE IS ALSO CO-OWNER OF A SYDNEY-BASED WINE AND LIQUOR RETAIL BUSINESS
red sauce Italian pasta dishes and pizza.
However, it’s not always so cut and
dried. Matt Swieboda of Sydney wine bars
Love, Tilly Devine and Dear Sainte Eloise
takes a different perspective: bottle first,
dish second. “Wine is the main attraction,
so we design our menu to work well with a
range of wine styles. This is made easier by
most of the wines sharing common themes
of low alcohol, high acid and savoury
flavours.” It’s a different approach, but
rules are made to be broken.
Indeed, I say enjoy your own adventures
in food and wine, and though cohesion
between glass and plate can make or
break a meal, in the end, it’s up to personal
taste. It’s why I drink big-flavoured
chardonnay with my steak, at times.
delicious.com.au/drinks
To peruse more of Mike’s
favourite drinks.
 BOOK A
TABLE NOW AT
delicious.com.au

FROM LEFT:
kingfish with
sweetcorn and
smoked scallops;
the chef’s table;
prawn cocktail.

QUITE THE CATCH

temple, Anthony Huckstep is hooked by a sophisticated experience.
I DON’T TRUST ANYONE
who doesn’t like a prawn
cocktail. For one, we have
arguably the best prawns
on the planet. Second,
iceberg is the king of lettuces. And the
tomato, Worcestershire, mayonnaise
twang of Marie Rose sauce creates a holy
trinity of joy. So when I eagerly pull on the
bib at Shannon Bennett’s sustainably
focused fish restaurant, Iki Jime, the prawn
cocktail reels me in. Five Maloolabah king
prawns poached in court bouillon hang
their tails off the edge of a dark-grey plate.
They’re sprinkled in crumbled cured
duck-egg yolk, kombu, wasabi and finger
lime. It’s finger food and rightly comes
with a hot towel to wipe your digits.
They’re fantastic, but about as far from
a prawn cocktail as ABBA is from AC/DC.
Iki Jime (named for the Japanese
humane fish-killing method) is a slick,
dark den in the hull of Shannon Bennett’s
former Bistro Vue. With a sophisticated
bar, open kitchen and chef’s table, it’s got
a special night out written all over it.
Where Sydney’s Saint Peter brings
focus on our world-class seafood at the
pointier end of dining.
Head chef Sam Homan and his brigade
are ageing fish, making tongue-in-cheek
snacks and letting guests decide whether
they’d like the catch of the day – think IKI JIME
hapuka, flathead, King George whiting, CUISINE Contemporary seafood
barramundi and red emperor – steamed
CHEFS Shannon Bennett
or wood-grilled, and what they’d like it
and Sam Homan
served with – potato dashi, brown butter
vinaigrette, or clam and lemon myrtle. VISIT
430 Little Collins Street, Melbourne
Robbins Island blue mackerel benefits
from a few days hanging in the coolroom OPENING HOURS
to help firm the flesh and draw out some Daily from 11am to late
moisture. The skin is seared, the flesh raw, BOOKINGS
and it’s served with a dollop of bonito (03) 9691 3838
cream, cubes of dashi jelly, and a paste ikijime.com.au
of white soy, fermented mushroom and PRICE $$$
Padrón peppers, which all complement
BYO No
the rich, meaty and oily fish. Then, to keep
it Australian, a fish snag sanga. Blue-eye OTHER FEATURES Bar
trevalla is minced and encased in a skin,
CHILD FRIENDLY No
then housed in a small sweet roll. It’s a
two-mouthful morsel, and should be
selling by the boatload in the bar.
@huckstergram @anthuckstep
Bermagui blue-eye trevalla, aged for
three days, is steamed and served with
PHOTOGRAPHY HARVARD WANG

a fins-to-scale approach to under-used
species, Iki Jime is more focused on the
catch of the day and administering
culinary smoke and mirrors to not only
highlight the beauty of the ingredient,
but provide a bit of magic for the diner,
too. I’m not convinced we need the show,
but it’s wonderful to see this renewed
potato dashi with a greater depth than the
fish plumbs itself. Though the combination
is nice, the flesh of the fish is a bit too tight.
Nevertheless, Iki Jime shines a new light
on seafood dining, snubbing its nose at
the seafood basket mentality of old, and
celebrating our ocean bounty with a
convincing contemporary confidence.
For more of our critic’s dining picks.
REVIEWED ONLINE THIS MONTH
Bar Patrón, Circular Quay, Sydney, NSW
Longsong, Melbourne CBD, VIC
Yarri, Dunsborough, WA
The Potager, Mount Tomah, NSW

38 delicious.com.au
T H E WO R L D O F C R Y S TA L®

ILLUMINATES
E VERY JOU RN E Y

Beyond destinations. Past expectations.

Shines a world that redefines what it means to travel.

OCEAN RIVER YA C H T E X P E D I T I O N AIR

CRYSTALCRUISES .COM | 1300 059 262 | CONTAC T YOUR TR AVEL PROFESSIONAL

©2018 Crystal Cruises, LLC. Ships’ registries: The Bahamas and Malta.
 BLUEFIN TUNA
Anthony Huckstep. He tells why everyone wants a piece of bluefin.
GLOBALLY, IT MAY BE
as controversial as that
monkey-abandoning JBT
(Justin Bieber t****r), but
southern bluefin tuna (SBT),
prized for its creamy mouthfeel when
eaten raw, is, in fact, caught then grown
under the world’s most stringent
management practices in Australia, and it’s
helped protect and rebuild the biomass.
An open ocean dweller, SBT needs to
feed constantly to maintain its high
energy levels. This means it’s always on
the prowl for smaller fish, crustaceans
and molluscs. That, combined with the
non-stop activity, helps build layers of
fat throughout its muscles, making it
incredibly delicious to eat.
Most SBT in Australia is purse seined,
not line caught. The tuna is captured live,
in the Great Australian Bight, slowly
towed back to Port Lincoln in SA and
kept in large floating pens where it
doubles in size over 4-6 months on a
diet of pilchards, squid and mackerel.
Prized wild-caught SBT is often found
on the east coast in winter and spring,
with the largest/fattiest mostly sent
to premium sashimi markets in Japan.
“We produce amazing tunas in Australia,
from the albacore to yellowfin and bigeye,
40 delicious.com.au
too, but the southern bluefin tuna is the
most delicious,” says fish expert John
Susman of Fishtales seafood consultants.
Indeed, we have the Japanese to
thank for the SBT’s luxury status. The
nation’s discovery that Australian bluefin
is one of the world’s highest-quality
tuna, perfect for sashimi prep, and their
teaching of fishermen how to catch and
handle them, has seen SBT gain rockstar
status in less than a generation.
“Be prepared for a unique difference
in southern bluefin tuna from other
species,” says Susman. “Whilst other
tunas have bright-red flesh, the colour
of the meat in southern bluefin tuna is
a rich burgundy and can be a light pink
across the fat-filled belly, which makes
it an unctuous eating experience.
“The flesh is typically softer than other
tunas also, due to its very high fat
content, which makes it a highly prized
sashimi fish. But it’s perfect for braising
or to confit at low temperature, too.”
@huckstergram @anthuckstep
delicious.com.au/food-files
For more tips on buying and
storing fresh seafood.
Search delicious.com.au for ‘Tom Walton’s
tuna poke bowl’ to find the recipe.
BUYING Bluefin tuna is mostly sold
as loins or chunks, but you might find
a fishmonger selling pieces from a
whole fish. Look for a clean, consistent
colour, ideally with translucent flesh.
STORING Wrap in muslin and
place on a drip tray over ice, sealed
in an airtight container at the bottom
of the fridge.
COOKING Best raw, or seared until
rare or medium-rare in the centre.
Bluefin can also be braised, its
delicious fat rendering to add a deep,
rich flavour to a dish.
CATCHING METHOD Farmed
fish are seine caught then ranched
ILLUSTRATION ALICE CLEARY
(where they grow in sea pens).
SUBSTITUTIONS
Mackerel, albacore tuna.
ACCOMPANIMENTS
Agrodolce (Italian sweet and sour
sauce), apple, citrus, eggplant,
capsicum, avocado, rice.
 Charlie Chef is helping kids with cancer
Buy Charlie the chef bear for yourself, a little friend, or brighten
the day of a sick child by donating him to a hospital. Call or visit
our website to meet all twelve of our cuddly creatures,
and make a difference today.
MASTERCHEF.

PENANG ASSAM LAKSA

SERVES 4

10 dried red chillies, seeds removed

150g tamarind pulp (in block form, not
puree – from Asian food shops)
500g piece mackerel, cleaned
1/2 bunch Vietnamese mint, plus extra

leaves to serve
1/4 cup (60ml) sunflower oil

2 tbs coarsely grated palm sugar

1 tsp fish sauce
200g dried rice noodles, cooked
according to packet instructions
Sliced red onion, small chillies and
pineapple, quartered baby cucumbers
(cukes) and mint leaves, to serve

SPICE PASTE
10g peeled galangal, chopped
5 long red chillies, chopped
8 Asian (red) eschalots, chopped
3 garlic cloves, chopped
20g belacan (roasted shrimp paste)
2 lemongrass stalks, white part only,
chopped

Soak dried chillies in a bowl of water

BOWLED OVER for 30 minutes. Drain and set aside.

PHOTOGRAPHER BEN DEARNLEY STYLIST KIRSTEN JENKINS MERCHANDISING EMMALY STEWART

Soak tamarind pulp in a heatproof bowl
with 2 cups (500ml) boiling water for
Feeling the cold? MasterChef winner Diana Chan
20 minutes to soften. Strain, reserving
has the perfect pick-me-up with her laksa that liquid and discarding seeds.
will transport you to the tropical heat of Penang. Bring 8 cups (2L) water to the boil in
a saucepan. Add mackerel and boil for
@diana.chan.au @DianaChanAU
14 minutes or until cooked through.
NOTHING BEATS A WARM bowl of laksa on a cold winter’s day. The type of laksa is Transfer fish to a bowl and set aside
dependent upon the soup base used in its recipe: either rich and savoury coconut-milk to cool. Strain fish stock into a clean
curry laksa, fresh and sour assam, or a combination of the two. Every state in Malaysia saucepan, stir through Vietnamese
claims to have the best version, but my favourites are assam laksa and laksa Johor. mint, cover and set aside until needed.
Laksa Johor is, for me, very different to all the laksas found in Malaysia. It’s not Coarsely shred mackerel and set aside.
as soupy, but rather more of a thick gravy consistency, and uses spaghetti noodles. For the spice paste, place drained
Assam laksa, also known as Penang laksa, is a sour fish-and-tamarind-based soup. soaked chillies and all paste ingredients
‘Assam’ is the Malay word for any ingredient that makes a dish taste sour (eg, in a food processor and whiz to a paste.
tamarind), and laksas typically use assam keping – dried slices of sour mangosteen. Heat oil in a wok over high heat. Add
The main ingredients in assam laksa include shredded mackerel and finely sliced paste and cook, stirring constantly, for
vegetables such as cucumber, onion, red chilli, pineapple, lettuce, mint, Vietnamese 6-8 minutes or until darkened slightly.
mint and ginger flower. Assam laksa is normally served with thick rice noodles and Return stock to boil, add paste, tamarind
topped off with hae ko, a thick, sweet shrimp paste. liquid, sugar and fish sauce, and simmer.
This dish is quintessentially Penang, an island off the northwest of Peninsular Divide noodles and laksa among serving
Malaysia. It’s usually sold by street vendors and most Penangites enjoy a bowl for bowls. Top with mackerel, onion, chilli,
lunch or dinner. I think assam laksa would give curry laksa a run for its money, but pineapple, baby cucumber, mint and
both are delicious. extra Vietnamese mint.

42 delicious.com.au
MEAT MARKET.
Anthony Puharich is ready to pop over the
cola Colin Fassnidge chooses for his pork spare
ribs braise. Will this be the issue that breaks
their bond, or can taste save the day?
THE CHEF AND
THE BUTCHER
A There’s already an issue.
C What?
A I like Pepsi and you’re using Coke.
C Kendall Jenner doesn’t like Coke.
She likes Pepsi.
A Didn’t Nigella do a cola-braised ham?
C I don’t know.
A Right. Anyway, it’s the global issue
and I think a lot of people will be very
surprised that the most consumed
meat in the world is pork.
C Are you sure? Someone definitely told
me it was goat.
A No, it’s pork. Australia is the biggest
exporter of goat in the world, but pork
is the most consumed meat.
C Pork seems to actually be very
expensive at the moment.
A No, no, no, that used to be the case!
Until recently, pork ribs were like $25 a
kilo, and most of it is bone. But there was
this obsession with pork ribs, and so the
price went down. But now the demand
has gone down a bit I think it’s time for
us to give it a bit of an injection again.
C I’m a huge fan of this as it’s a cheaper
cut then. Let’s confit them overnight in
the pan, or you can braise them
overnight in stock. I leave the bone in.
It’s not very Paleo, but it is what it is. You
can put the Coca-Cola on the ribs the
night before and it acts like a tenderiser.
A Coca-Cola will clean a 50¢ piece, so
yeah, it will tenderise the meat alright.
C It gives it a sweetness. Then you add
more flavour – tomato and barbecue
sauce, smoked paprika, grated ginger.
A I like Pepsi.
C I like Coca-Cola better than Pepsi.
The co-lobal issue!
A Sounds like Chernobyl. These are
44 delicious.com.au
atomic pork ribs.
C It’s a kid’s recipe
for adults. Everyone
will love it.
PORK SPARE RIBS GLAZED IN
COCA-COLA BARBECUE SAUCE
SERVES 4
Begin this recipe 1 day ahead.
2kg pork ribs
4 cups (1L) Coca-Cola
1 tsp smoked paprika
1 tbs maple syrup
1/4 cup (60ml) each barbecue sauce
and tomato sauce
1 tbs finely grated ginger
1/4 cup (60ml) apple cider vinegar
1/2 red cabbage, shredded
1 red onion, thinly sliced
1 tbs brown sugar
1/4 cup flat-leaf parsley leaves
Place ribs and cola in a glass bowl, cover
and chill overnight to marinate.
The next day, preheat the oven to
160°C. Grease a large baking tray and line
with baking paper.
Transfer ribs to prepared tray and strain
cola into a saucepan. Cover ribs and roast
for 2 hours 30 minutes or until tender.
Meanwhile, add paprika, maple syrup,
barbecue and tomato sauce, ginger, 1 tbs
vinegar and 1 tsp salt flakes to cola, place
over high heat and bring to the boil. Boil,
stirring occasionally, for 15 minutes or until
thickened slightly. Set aside.
Remove ribs and increase oven to
220°C. Uncover ribs and brush with some
cola mixture. Roast ribs, uncovered,
brushing every 10 minutes with cola
mixture, for 40 minutes or until glazed and
charring slightly around the edges.
Meanwhile, to make the pickled red
cabbage, toss cabbage, onion, sugar and
remaining 2 tbs vinegar in a bowl. Stand
for 20 minutes to pickle, then toss through
the parsley.
Scatter ribs with 1 tsp salt flakes and
serve with pickled red cabbage.
PORTRAIT PHOTOGRAPHY SHARYN CAIRNS PHOTOGRAPHY MARK ROPER STYLING EMMA KNOWLES
BUTCHER’S CUT
PORK SPARE RIBS
Versatile and relatively simple to cook, pork
spare ribs are best prepared using a low
and slow method, meaning that roasting,
braising and smoking are all on the cards.
This cut of meat is taken from the bottom
of the rib cage and breastbone, with bone
accounting for around half of the weight.
The name ‘spare rib’ originates from the
German ‘ribbesper’, a term used in the
16th century to describe the cooking
method of the rib meat on a spear or spit.
When buying, look for pinkish-red meat
with good marbling – a higher fat content
makes for a more tender rib.
@askthebutcher_
@cfassnidge @fassnidge73
Look out for more from Colin in
ON SUNDAY
 I LOVE RANKING
A GOOD BREKKIE
Matt Preston delves into the most important meal of the day
to rate the best offerings from every corner of the globe.
BREAKFASTS AROUND THE WORLD are more than just a bowl
of Wheaties or a boiled egg. But where do I need to go to get the
very best breakfast? For as very, very early health blogger Adelle
Davis (1904-1974) famously advised, you should “eat breakfast like
a king, lunch like a prince, and dinner like a pauper”.
So, we’ve thought long and hard about this global issue, and
have come up with the world’s five best breakfasts. The French
or Argentinian croissant/medialuna with coffee; the bread and
cheese of Denmark, Holland and the Middle East; and the idli,
vada and dosa of Southern India didn’t make the cut. Neither did
my friend’s favourite: “an espresso martini and a hot bloke”.
EGGS TWO WAYS The ultimate egg breakfast is Tunisian in
origin, even if it is now claimed by Israel. Shakshuka is poached
eggs on a thick sauce of tomatoes, onions and chilli with the
smoky hit of cumin seeds. This pips the egg and bean breakfasts
of Guatemala and Mexico, or even their huevos rancheros.
SOUPER GOOD BREAKFAST It normally takes a while, but
after a few days in Vietnam, starting another steaming day
with a steaming bowl of pho makes perfect sense.
PORRIDGE Porridge is a traditional way to start the day in so
many countries. But my pick would be the spelt or maize porridge
made over a smoky open fire at dawn in Botswana. Topped with
a dollop of peanut butter and the crunchy golden sweetness of
demerara sugar, they combine the best of your morning toast with
a hearty porridge to stave off the chill of a sunrise in the bush.
BREAKFAST NACHOS Yes, it is a thing. In Mexico, chilaquiles
are last night’s stale tortillas cut into triangles, fried, then topped
with a simple green or red chilli sauce and Mexican cheese
(queso fresco) and crema (sort of like a Mexican sour cream).
Last month I debuted my own breakfast nachos on the delicious.
stage at the Noosa Food & Wine Festival: a play on the classic
Aussie brekkie, smashed avocado. (Search ‘breakfast nachos’
at delicious.com.au for the recipe.) Truly delicious!
PANCAKES Moroccans get wistful about their mother’s crispy
msemen pancakes loaded with clarified butter. While in Somalia
and Yemen, their bubbly-fermenty lahoh pancakes are eaten with
honey, butter (ghee) and a sort of chipped beef or camel jerky
called oodkac. Or how about Sydney’s ricotta hotcakes that Bill
Granger has taken to the world, or a big stack of Canada’s finest,
with fried eggs, crispy bacon rashers and a tsunami of real maple
syrup. My belly, however, says that Sri Lanka’s egg hoppers are
the best. Crispy-edged fried rice flour pancakes are cooked in a
bowl-shaped pan with an egg at their base and served with fresh
46 delicious.com.au
coconut and caramelised onion chutneys that put even those
South Indian idli and vada accompaniments to shame.
Closer to home, these simple bruleed pancakes with the added
joy of a crisp toffee crust are perfect with the pink grapefruits
now in season. But remember, the first pancake is for the hens
that laid the eggs. That’s good news, as it’s always the dodgiest.
Head to delicious.com.au for more of Matt’s best breakfasts.
BRULEED PANCAKES WITH RUBY GRAPEFRUIT
SERVES 4
Tip: pair this with a ‘sommelier’s breakfast’ – a shot of espresso
‘corrected’ with a shot of Campari.
125g self-raising flour
1 egg
11/2 cups (375ml) milk
60g unsalted butter, almost melted
2 ruby grapefruits, peeled, thinly sliced (you should have about
PHOTOGRAPHY BEN DEARNLEY STYLING KIRSTEN JENKINS MERCHANDISING EMMALY STEWART
10 slices), plus finely grated zest of 1 extra ruby grapefruit,
plus chilled juice of 2 extra ruby grapefruits to serve
400g caster sugar
Cooking oil spray, to grease
Whisk flour, egg, milk and 1/2 tsp salt flakes in a bowl until
combined, then stir through butter and stand for 20 minutes.
Meanwhile, to cook the grapefruit, sprinkle each slice on
1 side with 2 tsp sugar. Grease a large non-stick frypan and
place over high heat. In batches, cook grapefruit, sugar-side
down, for 1-2 minutes or until caramelised. Carefully transfer
to a tray (clean and regrease pan as needed).
To cook pancakes, grease the frypan used to cook grapefruit,
place over medium-high heat and add tablespoon-sized
portions of batter 5cm apart. Sprinkle each pancake with 2 tsp
sugar and cook for 1-2 minutes or until bubbles appear. Flip
pancakes and cook for 1-2 minutes or until caramelised. Transfer
cooked pancakes to a plate and cover to keep warm. Repeat
with remaining batter (clean and regrease pan as needed).
Combine the grapefruit zest and remaining approximately
1/3 cup (75g) sugar and in a small serving bowl.
Transfer pancakes to serving plates, drizzle with some resting
liquid from cooked grapefruit and scatter with some grapefruit
sugar. Top with caramelised grapefruit. Serve with shots of
chilled grapefruit juice and remaining grapefruit sugar.
 3 BONUS ISSUES
Subscribe to delicious. for just $69.95
and receive 14 issues for the price of 11!

MARCH 2018 | VOTED MAGAZINE BRAND OF THE YEAR

GEORGE CALOMBARIS’ THE

BUTTER FAST
ISSUE
CHICKEN >CHEAT’S VEG PIZZAS
>15-MINUTE PASTAS

+ ROAST CHOOK
REINVENTED
+ NEW MENU FROM
CLAYTON WELLS
+ GINGER & SMART
MEET SYDNEY’S NOUR
+ ABU DHABI DREAMING

MATT PRESTON
Return of the retro:
ginger snap cake

SAVE
UP TO
42%

SUBSCRIBE NOW. VISIT MAGSONLINE.COM.AU/DEL/M1806DLC

 Yes, I would like to subscribe to delicious.
PRINT-ONLY OPTIONS:
Me Gift

1 Year Print (11 issues) + 3 Bonus Issues A$69.95 Save 38%

2 Year Print (22 issues) + 6 Bonus Issues A$129.95 Save 42%
I already subscribe, please extend my subscription with the above.
Print + Digital Bundle^: (Order online or via phone only)
1 Year Print + Digital (11 issues) AU$79.95 Save 44%
For overseas rates, visit: magsonline.com.au/del

MY DETAILS:

Mrs/Ms/Miss/Mr

Address

Postcode Daytime telephone

Email

GIFT RECIPIENT DETAILS:

Mrs/Ms/Miss/Mr

Address

Postcode Daytime telephone

Email

PAYMENT DETAILS:

Cheque/money order for $ is enclosed payable to NewsLifeMedia

or charge $ to: Visa MasterCard Amex

Card number

QQQQ QQQQ QQQQ QQQQ

Cardholder’s name (please print)

Cardholder’s signature

Expiry date /

3 EASY WAYS TO SUBSCRIBE

magsonline.com.au/del/M1806DLC
1300 656 933 and quote M1806DLC
Overseas, tel: +61 (0)2 9282 8023

Send original or copy of this coupon

(no stamp required) to:
NewsLifeMedia,
Reply Paid 87050,
Sydney NSW 2001

*Offer ends June 20, 2018. Bonus issue offer available for Australian delivery only. An annual
subscription to delicious. includes 10 monthly issues plus a double December/January issue.
^For print + digital bundle subscriptions, please order online or by phone, orders cannot be
accepted by mail. $79.95 will be charged to your credit card for the first 12 months 11 issues
(11 issues) then $79.95 automatic credit card payment every 12 months (11 issues) thereafter.
Automatic payments will continue for your subscription unless otherwise advised by you or
until the nominated credit card expires. You can cancel any time. By including your email
address, delicious. will keep you informed of offers and updates from our publisher,
NewsLifeMedia, and specially selected partners. Please tick if you’d prefer to not receive
offers and updates from † NewsLifeMedia † Our specially selected partners. Our Privacy
Policy can be found at www.newscorpaustraliaprivacy.com and includes important
information about our collection, use and disclosure of your personal information.

OR CALL 1300 656 933 AND QUOTE M1806DLC

 AUSTRALIA’S BEST GUIDE TO EATING OUT

RECIPES EAT OUT FOOD FILES ENTERTAINING TRAVEL DRINKS EVENTS

DELICIOUS 100

LATEST NEWS

RESTAURANTS

CAFES

Search delicious. for over 10,000 recipes and restaurants SEARCH

WHERE TO EAT?

> >

Find thousands of restaurants, cafes and bars

MANU REVIEWS

LOCATE
Eat Out wherever you are!
With our user-friendly interactive
map, you can plot your journey
to dining bliss with ease.
Manu Feildel joins our
CHEFS TALK BACK
team of critics for monthly We give the chefs the right
restaurant reviews. to respond to reviews.
 VEG STARS AT A LAID-BACK LUNCH 52 >> CURRIES FOR EVERY TASTE 62 >> TURKISH FLAVOURS 70
JAMIE SERVES UP A SPANISH FIESTA 83 >> MATT PRESTON GOES GLOBAL WITH ONE-TRAY DINNERS 90
SKYE McALPINE UNCOVERS THE REAL FOOD OF VENICE 100 >> SPICE UP YOUR DESSERT OPTIONS 108

SAVOUR
Tobie Puttock makes piadina –
Italian flatbread – for a lunch
celebrating his SuperNatural
plant-based eating program.
PHOTOGRAPHY MARK ROPER
ENTERTAINING.

WITH

FROM LEFT: Josh Hampshire, head mixologist

at David’s Richmond bar, The Ugly Duckling;
Daniel Vidinovski, a friend and business partner
in The Ugly Duckling; friend Diane Keith;
Rebecca Amos and husband David; Georgia
Puttock and husband Tobie; Sarah De Boer, a
long-time family friend of David and Rebecca.
 Millionaire #1 (recipe p 56).

Smoky romesco and piadina

(recipe p 56).
delicious.com.au 57
 “WHEN I HAVE FRIENDS
Quinoa, broccoli & asparagus
OVER, I DON’T EVEN
salad (recipe p 56).
PLATE THE DISHES
ANYMORE. I LIKE
PUTTING FOOD ON A BIG
BOARD AND LETTING
GUESTS DIG IN SO THEY
FEEL AT HOME.”
– Tobie

58 delicious.com.au
 ENTERTAINING.

Salmon with lime, paprika,

cumin and coriander seeds (left);
and pea, snow pea, almond
& feta salad (recipes p 60).
ENTERTAINING.
1/2 bunch dill, sprigs picked
1/2 cup loosely packed snow pea tendrils
Combine yoghurt, chopped mint and a
pinch each of salt flakes and ground black
pepper in a bowl and chill until needed.
Place the quinoa in a saucepan over
medium-high heat and cook, stirring
constantly, for 3 minutes or until toasted.
Add 1 cup (250ml) water and bring to
the boil. Reduce heat to low, cover
and cook for 15 minutes, then remove
from heat and stand, covered, for
5 minutes or until liquid is absorbed.
Transfer to a bowl and chill until
completely cooled.
Meanwhile, place fennel in a bowl
of iced water for 10 minutes to refresh,
then drain and pat dry with paper towel.
Heat a barbecue or chargrill pan to
high heat. Combine broccolini, asparagus
and 1 tbs oil in a bowl. Grill broccolini
mixture, turning halfway, for 3-4 minutes
or until tender and charred.
To make the dressing, whisk lemon zest
and juice, cumin, capers and remaining
2 tbs oil together in a bowl.
Toss grilled vegetables, whole mint
leaves, fennel, reserved fennel fronds,
dill, snow pea tendrils and half the quinoa
in a bowl. Spoon remaining quinoa onto
a serving platter and top with salad
mixture. Drizzle with dressing and serve
with mint yoghurt.
SALMON WITH LIME, PAPRIKA,
CUMIN AND CORIANDER SEEDS
SERVES 4
“This recipe has been adapted from my
most recent book, The Chef Gets Healthy,
and it’s a regular when friends come
around because it’s easy and super tasty,”
says Tobie.
2 tsp each cumin and coriander seeds
2 tsp hot smoked paprika
2 tbs extra virgin olive oil,
plus extra to brush
600g piece salmon fillet (skin on)
2 limes, halved
Using a mortar and pestle, pound cumin
and coriander seeds until finely ground.
60 delicious.com.au
Stir through paprika and oil. Place salmon
on a plate and rub marinade all over.
Cover and chill for 30 minutes or
overnight to marinate.
Heat a barbecue or chargrill pan
to high heat.
Brush cut-side of lime halves with extra
oil and grill, cut-side down, for 2 minutes
or until grill marks appear. Brush salmon
with extra oil and grill, skin-side down, for
7 minutes, then turn and grill for a further
2-3 minutes or until medium rare. Transfer
salmon to a serving plate with limes and
rest for 5 minutes before serving.
PEA, SNOW PEA, ALMOND
& FETA SALAD
SERVES 4
150g snow peas
150g fresh or frozen peas
1/2 red onion, thinly sliced
1/4 cup (25g) almond flakes, roasted
11/2 cups loosely packed
basil leaves, torn
50g feta, crumbled
11/2 tbs extra virgin olive oil
2 tsp red wine vinegar
Blanch snow peas and peas in a saucepan
of boiling water for 30-40 seconds, then
drain and refresh in iced water. Drain well.
Place pea mixture, remaining
ingredients and 1/2 tsp salt flakes and
pinch of ground black pepper in a bowl
and toss to combine. Serve immediately.
VEGAN CHOCOLATE MOUSSE
WITH BERRIES AND PISTACHIO
MAKES 6
“There are lots of recipes for vegan
chocolate mousse, some using avocado
and many using chia or avocado cream,
but would you believe the liquid from a tin
of chickpeas can be whisked to stiff peaks
and made into a mousse? Crazy but true,”
says Tobie. “In this recipe I use some fresh
berries that are even more delicious when
macerated with grappa, but when I wrote
this recipe I was thinking of the kids, so no
grappa. It’s important to allow this mousse
to set in the fridge like a regular mousse
recipe.” Begin this recipe 1 day ahead.
80g dark vegan chocolate, chopped
2 tbs rice malt syrup
1 tsp vanilla extract
170ml reserved water (aquafaba) from
1 x 400g can chickpeas
200g raspberies
80g chopped pistachios
Place chocolate, rice malt syrup and
vanilla in a heatproof bowl set over a
saucepan of gently simmering water
(don’t let the bowl touch the water) and
stir until chocolate is melted and mixture
is combined and cool.
Using an electric whisk, whisk aquafaba
to stiff peaks. Add one-quarter whipped
aquafaba to melted chocolate, stirring
until combined. Add chocolate mixture
to remaining aquafaba and gently fold to
combine. Divide among six 350ml serving
glasses and chill overnight. Top with the
raspberries and pistachios to serve.
SET THE SCENE
STYLE
“Our house is very modern. We have a
big B&B Italia round table that we both
love, and if it’s a casual party we like
serving meals on earthy platters from
Simone Nabholz’s Wnterwares and
Made in Japan,” says Rebecca.
MENU
“I like preparing vegan food when I’m
entertaining now – sticky soy eggplant
and cold soba noodles are my go-to
recipes,” says Tobie.
PLAYLIST
“We have a lot of friends who are
musicians, so there’s often live music in
our house. We had Ryan Ritchie over the
other day playing guitar,” says David.
“Bec loves Australian urban artists like
Sampa the Great and Remi.”
DRINKS
“We own a bar (The Ugly Duckling in
Richmond), so cocktails are an absolute
must when entertaining. Negronis are
my signature, but probably not the
safest start to a meal!” laughs David.
“OUR HOME IS
THE WAY WE EN
ALMOST THE C
OPPOSITE – WE
GENEROUS SH
FISH AND SALA
 MATCH WITH
BILLY BUTTON 2X2
RIESLING PINOT
BLANC 2016
Available from
winesociety.com.au

ANDREW McCONNELL’S

TURKISH Fired up by a deep dive into Instanbul’s vibrant and exciting

food scene, Andrew McConnell serves up some of his
favourite dishes from a memorable trip that has influenced
his menus and changed the way he eats at home.
PHOTOGRAPHY MARK ROPER STYLING EMMA KNOWLES
 ANDREW MCCONNELL.

Marinated octopus
(recipe p 77).
OPPOSITE: spiced
cauliflower salad
(recipe p 74).

delicious.com.au 71
C
“I serve the herb salad with
yoghurt alongside the
spiced and braised lamb.”

Spiced braised lamb

with lemon and smoky
eggplant (top); herb
salad with yoghurt.
OPPOSITE: çoban
salatasi (shepherd’s
salad – recipes p 77).

delicious.com.au 73

GARLIC FLATBREAD WITH
WHIPPED CURD CHEESE
SERVES 6 AS STARTER OR PART OF
A SHARED MEAL
“I‘ve adapted this flatbread recipe from my
trip, and now it‘s on the menu in our wine
bar, Marion. We serve it brushed with
plenty of garlic butter, and with house-
made whipped curd cheese on the side for
dipping.” Begin this recipe 4 hours ahead.
1 tsp dried yeast
1/2 tsp caster sugar
310g strong (baker’s) flour, sifted,
plus extra to dust
100g unsalted butter, softened
1 garlic clove, crushed
Aleppo pepper (optional – substitute
dried chilli flakes) and extra virgin
olive oil, to serve
WHIPPED CURD CHEESE
500g fresh firm ricotta
100g sour cream
1/3 cup (50g) pine nuts, toasted
1/2 red onion, thinly sliced
1/4 bunch mint, leaves picked
To make the flatbreads, in a large bowl
combine yeast, sugar and 200ml lukewarm
water. Cover and stand for 10 minutes or
until frothy. Add flour and a pinch of salt
flakes, stirring to form a dough. Transfer
to a lightly floured work surface and knead
for 10 minutes or until smooth and elastic
(or knead on low speed in a stand mixer
fitted with hook attachment).
Transfer dough to a large
greased bowl, cover with
plastic wrap and
“ISTANBUL IS ONE OF THE GREAT
FOOD CITIES OF THE WORLD.
WHETHER IT’S A KEBAB ON THE
STREET, A FINE-DINING RESTAURANT
OR A FISH SANDWICH BY THE DOCKS,
IT’S DONE WITH PASSION AND LOVE.”
@chef_andrewmcconnell
stand in a warm place for 2 hours or until
doubled in size. Turn out dough onto work
surface and punch once to knock out air,
then divide into 6 even pieces and roll
each piece into a ball. Place balls on a
greased tray, cover and stand in a warm
place for 30 minutes or until risen slightly.
Meanwhile, combine butter and garlic
in a bowl and set aside until needed.
Gently roll out each flatbread to 1cm
thick and dust with a pinch of flour. Return
to tray, cover with plastic wrap and chill
for 30 minutes to finish proving.
Meanwhile, for whipped curd cheese,
place ricotta and sour cream in a food
processor and whiz until combined.
Combine pine nuts, onion and mint in a
small serving dish. Transfer whipped curd
cheese to a serving bowl and scatter with
some pine nut mixture and Aleppo
pepper, if using. Drizzle with oil.
Heat a large frypan over medium-high
heat. In batches, add flatbread and cook
for 4 minutes each side or until golden and
cooked through. Remove from heat, brush
with garlic butter and scatter with a pinch
of salt flakes.
Transfer flatbreads to a serving platter
and serve with whipped curd cheese and
remaining pine nut mixture.
SPICED CAULIFLOWER SALAD
SERVES 4
“This salad was inspired by my first trip
to Istanbul. During my visit I ate the most
delicious vegetable dishes. What struck me
about all of them was their intense flavour.
More often than not, the vegetables
were prepared during the day and left to
marinate at room temperature, allowing
the flavours to really develop. Now, this
is how I usually cook at home.”
8 white peppercorns
1 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1 large cauliflower, trimmed,
cut into florets
1/3 cup (80ml) extra virgin olive oil
2 long green shallots (white and
light-green part only), thinly sliced
Juice of 1 lemon
1 green bird’s eye chilli (seeds removed
– optional), thinly sliced
Seeds from 1/2 a pomegranate
Mint and flat-leaf parsley leaves,
to serve
Preheat the oven to 200°C.
Place peppercorns and coriander, cumin
and fennel seeds on a baking tray and
toast for 2 minutes or until fragrant. Stand
to cool slightly then, using a mortar and
pestle, pound until coarsely ground
(alternatively, use a spice grinder).
Toss cauliflower and oil in a large bowl.
Heat a large non-stick frypan over
medium-high heat. Add cauliflower and
cook, stirring occasionally, for 8-9 minutes
or until golden and barely cooked
through. Add spice mixture and cook,
stirring constantly, for 1 minute or until
well combined. Transfer to a bowl and toss
through shallots, lemon juice, chilli and
1/2 tsp salt flakes. (If you like, stand for
at least 1 hour before serving to allow
the flavours to develop.)
Transfer cauliflower mixture
to a serving bowl. Scatter
with pomegranate,
mint and parsley
to serve.
 ANDREW MCCONNELL.

“I fell in love with the various

flatbreads I ate in turkey.”

Garlic flatbread with

whipped curd cheese

delicious.com.au 75
C
 C

REVANI SYRUP CAKE

SERVES 8
Revani is a sweet Turkish semolina cake.

200g caster sugar

3 eggs
1 cup (280g) Greek yoghurt
2 tbs grapeseed oil
1/4 tsp vanilla extract

Finely grated zest of 1 lemon and

juice of 1/2 a lemon
150g fine semolina
1/2 cup (50g) almond meal

1/3 cup (50g) plain flour

1 tsp baking powder

2 tbs chopped pistachios

LEMON SYRUP
11/2 (330g) cups caster sugar
Juice of 1 lemon

For the lemon syrup, combine sugar and

11/2 cups (375ml) water in a saucepan over
high heat, stirring until sugar is dissolved.
Bring to the boil and cook, without stirring,
for 3 minutes to reduce slightly. Remove
from heat and stir through lemon juice. Set
aside to cool (syrup can be stored, covered
and chilled, for up to 2 months).
Preheat oven to 180°C. Grease an 8cm x
27cm loaf pan and line long edges with
baking paper, allowing 5cm to overhang.
To make the cake, in a stand mixer fitted
with the whisk attachment, whisk sugar
and eggs together at low speed until sugar
is dissolved. Add yoghurt, oil, vanilla and
lemon zest and juice, and whisk until
combined. Add semolina, almond meal,
flour, baking powder and a pinch of salt
flakes, and whisk until just combined.
Pour batter into prepared pan and
sprinkle with pistachios. Bake for
35 minutes or until a skewer inserted in the
centre comes out clean. Pour cooled sugar
syrup over the hot cake and stand to cool
to room temperature. Remove from pan
using excess baking paper, transfer to a
serving plate and slice thickly to serve.

78 delicious.com.au
Pimp your
LUNCH
BOX.
Up your sandwich game with
this delicious North African
inspired recipe. The combination
of Moroccan spicy chicken,
harissa laced yogurt and Frico
Old Dutch Master cheese is
a game changer. Old Dutch
Master is traditionally ripened
on wooden shelves for almost a
year, to create a cheese with a
rich and creamy character and a
sweet and distinctive flavour. Say
goodbye to boring sandwiches.
MOROCCAN SPICY CHICKEN
& CHEESE SANDWICH
SERVES 2
1 large chicken breast fillet (flatten with
a mallet in between cling film to reduce
cooking time)
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
Salt and pepper
1 small tomato (cubed)
1 tablespoon green olives (pitted &
chopped)
1 tablespoon almonds (halved & toasted)
3 tablespoons olive oil
2 baladi bread (or pita)
1 tablespoon raisins (or chopped dried
apricots)
6 tablespoons grated Frico Old Dutch
Master cheese
2 tablespoons yoghurt
2 teaspoons harissa chilli paste
“Old Dutch Master has been
awarded a gold medal at the
World Champion Cheese Contest”
Soak raisins or chopped apricots in Put the bread on a serving plate and
some warm water and put to the side sprinkle over the Old Dutch cheese. It
until needed. Marinate the chicken with will melt from the residual heat. Arrange
cardamom, cinnamon and coriander. Add some of the tomato mixture in the middle
salt and pepper and put in the fridge for of the bread. Slice the cooked chicken
a few minutes. In the meantime, mix the and lay half over the tomato mixture.
yoghurt with the harissa in a small bowl. Spread some of the harissa yoghurt on
Set aside. top. Repeat for the second sandwich. To
eat, fold the sides to the middle and eat
In a separate bowl, mix chopped
it like a burrito!
tomatoes and green olives. Season with
salt and pepper and add a drizzle of olive Frico cheese originates from the unique
open landscapes of Northern Holland. For
oil. Add toasted almonds and pre-soaked
generations this area has been expertly crafting
raisins (or apricots) to the mix. Toss all
cheese from milk of the famous Frisian cows, to
ingredients together and set aside. produce pure and tasty cheese. For more
info, visit mayers.com.au
To put the sandwich together, cook the or frico.com
chicken in a frypan with 2 tablespoons of
olive oil. Make sure the chicken is cooked
through, should take 5-10 minutes on
each side depending on thickness.
Toast the baladi bread in a dry pan over
medium-high heat.
 WHAT WHAT
Barton & Guestier Syrah Cave de Monsegur 1935
Grenache 2016 AOC Bordeaux 2014
$16.99 $15.99

When? When?
Weekend barbecues Midweek meals

EXCLUSIVE DELICIOUS. READER OFFER – SAVE $50

ON YOUR FIRST ORDER!
Superb wines at great prices is already a big incentive to buy from The Wine
Society, but as a further sweetener, delicious. readers will receive $50 off their
first purchase. More than 70 years old, The Wine Society is Australia’s original
wine club and prides itself on selecting the best wine to accompany life’s
memorable moments. To learn more about The Wine Society and the offer’s
terms and conditions, and to claim your exclusive $50 discount, visit
winesociety.com.au/delicious and enter DELICIOUS50 at checkout.
IT’S A
FLAVOUR FIESTA!
 Life’s too short to spend hours at the
stove stirring, so… “let’s get baked!”
suggests Matt Preston. And like any
good backpacker, he’s going
around the world to do it!

BAKES
PHOTOGRAPHY BEN DEARNLEY STYLING KIRSTEN JENKINS

FRANCE
A simple French cassoulet
(recipe p 93). Gio 01
Turchese tile (200mm x
200mm, used throughout),
Di Lorenzo Tiles (dilorenzo.
com.au).

90 delicious.com.au
 MATT PRESTON.

MEXICO
Mexican black bean and
corn nachos (recipe p 97).
Encaustic tile (DLT84413 –
150mm x 150mm, used
throughout), Di Lorenzo Tiles.
GREECE
Greek lamb via an
Aussie sheep station.
XO Diversi Oceano tile
(200mm x 200mm,
used throughout),
Di Lorenzo Tiles.

WE LIVE IN A time when stews with
dumplings or potatoes are a little on
the nose among the snooty culinary elite.
And the rest of us have caught on to the
con of those so-called ‘one-pot meals’
that still rely on dirtying a second pot
for the rice, mash or, maybe, polenta
to soak up all those juices.
The tray bake is the acceptable
modern face of one-pot cookery,
as well as harking back to a time
when everything for the Sunday roast
– except the peas and carrots – was
cooked in the roasting tray.
Tray bakes are also a little magic, as
this technique of roasting and braising
ingredients together can be adapted
to making pretty much every recipe
easier with far less washing up. It’s just
a matter of good timing.
The tray bake is the true heir to the
one-pot crown, whether the carbs are
in there from the beginning, like the
sweet potatoes here in ‘The Donald’s
worst nightmare’; join the other
ingredients already par-cooked, as in
our take on an aloo gobi curry; or are
added raw at the end to soak up the
tasty juices, like the orzo pasta in the
‘Klepto Lamb’ bake or the cannellini
beans in our cheat’s cassoulet.
Anyway, they’re calling our flight,
so let’s get tray-bake trippin’.
@mattscravat
A SIMPLE FRENCH CASSOULET
SERVES 6-8
“The secret to making this fancy bean stew
taste meaty and sticky like it’s been cooked
for four hours is the powdered gelatine.
Sneaky or what! Adding the beans in two
batches means the first lot breaks down,
giving a wonderfully creamy texture.”
4 chicken thigh cutlets (bone in, skin on)
1 tbs extra virgin olive oil
8 pork chipolatas
2 each carrots, celery stalks and onions,
finely chopped
250g piece speck or bacon, rind
removed, cut into 1cm lardons
2 garlic cloves, crushed
1 bunch flat-leaf parsley, leaves picked,
stalks finely chopped (we used
Woolworths Macro)
1 cup (250ml) white wine
2 tsp powdered gelatine
1 cup (250ml) chicken stock, warmed
2 sage sprigs
1 bay leaf sprig
3 thyme sprigs
8 rosemary sprigs, leaves chopped
400g can cannellini beans,
rinsed, drained
1/4 cup (30g) finely grated Gruyere
(substitute parmesan)
40g each panko and fresh breadcrumbs
Finely grated zest of 1 lemon,
plus extra lemon wedges to serve
Rub 1 tsp salt flakes over skin of chicken
and chill, uncovered, until needed. Preheat
the oven to 180°C.
Heat oil in a deep-sided flameproof
roasting tray over high heat. Add chicken
and sausages, and cook for 4 minutes each
side or until browned. Transfer to a plate.
Add carrot, celery, onion and speck to
tray and cook, stirring occasionally, for
10 minutes or until vegetables have
softened. Add garlic and parsley stalks,
and cook, stirring for 1 minute to soften
garlic. Add wine, scraping bottom of tray
with a wooden spoon. Bring to a simmer
and cook, stirring occasionally, for
5 minutes or until reduced by half.
Gradually add gelatine into the warm
stock and stir to dissolve, then pour into
MATT PRESTON.
the tray. Add sage, bay leaf, thyme,
rosemary and half the cannellini beans.
Return chicken, skin-side up, and
sausages to the tray and roast for
30 minutes or until chicken is almost
cooked through. Carefully add remaining
200g beans, avoiding chicken (add more
stock or water if cassoulet looks dry).
Sprinkle cheese and breadcrumbs over
entire surface of the cassoulet and roast
for a further 25 minutes or until golden.
Scatter with parsley leaves and lemon zest,
and serve with lemon wedges.
GREEK LAMB VIA AN
AUSSIE SHEEP STATION
SERVES 6
“Australia’s rugged bush and the hot hills
of Greece are united in their love of lamb.
In fact, the story behind that jumbuck
in Waltzing Matilda and the creation of
Greece’s kleftiko lamb are bizarrely similar
– both are hymns to sheep-stealing.
Perhaps here we’d call it ‘Klepto Lamb’.
This dish is an homage to both traditions,
but asks: ‘If we can have mint sauce with
lamb, why can’t we use other herbs?’”
Begin this recipe around 4 hours ahead.
1 tbs extra virgin olive oil
1kg boneless lamb shoulder, trimmed,
cut into 5cm pieces
2 onions, chopped
3 oregano sprigs, plus extra 1/2 cup
chopped oregano leaves
2 bay leaves
1/2 tsp ground cumin
1 tsp smoked paprika
400g can chopped tomatoes
11/2 cups (280g) orzo or
risoni pasta
250g cherry tomatoes
1/2 cup (75g) pitted kalamata olives
Finely grated zest of 1/2 a lemon and
juice of 2 lemons
2 tsp caster sugar
100g crumbled feta
Preheat the oven to 180°C.
Heat oil in a small flameproof baking
dish over high heat. Season lamb and
add to dish. Cook, turning once, for
5 minutes or until browned. Add onion,
delicious.com.au 93
 “ROASTING AND BRAISING INGREDIENTS
TOGETHER CAN BE ADAPTED TO MAKING EVERY
RECIPE EASIER WITH FAR LESS WASHING UP.”
oregano sprigs, bay leaves, cumin and
paprika. Pour over tomatoes and cover
with foil. Roast for 90 minutes, uncover,
turn lamb and roast, uncovered, for a
further 30 minutes or until browned.
Add pasta, 1/2 tsp salt flakes and 3 cups
(750ml) boiling water. Re-cover with foil
and roast for a further 30 minutes. Add
cherry tomatoes and olives, re-cover with
foil and cook for a further 1 hour or until
pasta is tender.
Meanwhile combine extra chopped
oregano, lemon juice and caster sugar
in a bowl. Remove lamb from oven and
crumble over feta. Scatter with lemon zest
and dress with oregano mixture to serve.
INDIAN ALOO GOBI
SERVES 4-6
“While Indian-inspired, this curried tray
bake uses potatoes that originate from
Peru and cauliflower that was first
cultivated in Cyprus, making this an
early fusion dish.”
100g raw cashews
1 large cauliflower
600g small chat potatoes,
halved lengthways
3 tsp ground turmeric
1 tsp ground cumin
3/4 cup (180ml) coconut oil
94 delicious.com.au
1 each onion and celery stalk,
finely chopped
5cm piece (25g) ginger, finely grated
6 garlic cloves, crushed
2 tsp garam masala (Indian spice mix)
1 bunch coriander, stalks chopped,
leaves picked
6 long green chillies, seeds removed,
finely chopped
Toasted cashews, nigella seeds, toasted
coconut flakes, lime wedges, cooked
brown rice, mango chutney and
Greek yoghurt, to serve
Place cashews and 1 cup (250ml) boiling
water in a heatproof bowl and soak for
1 hour.
Place cauliflower in a microwave-safe
bowl, add 2 tbs water and cover with
plastic wrap. Microwave on high for
10 minutes or until tender. Cool slightly,
then cut in half or quarters. Place in
a large roasting pan.
Preheat the oven to 200°C. Meanwhile,
place potato in a saucepan and cover with
cold salted water. Bring to the boil over
high heat, then reduce to a simmer and
cook for 10 minutes or until just tender.
Drain. Transfer potato to roasting pan with
cauliflower. Scatter with 11/2 tsp turmeric
and cumin, and drizzle with 1/4 cup (50g)
coconut oil. Season. Roast for 10 minutes.
Heat remaining 1/2 cup (100g) coconut
oil in a saucepan over medium heat.
Add onion and celery, and cook, stirring
occasionally, for 5-6 minutes or until
starting to turn golden. Add ginger
and garlic, and cook, stirring constantly,
for 3-4 minutes or until starting to
caramelise. Add garam masala and
remaining 11/2 tsp turmeric, and cook,
stirring constantly, for 1 minute. Add
coriander stalks, half chilli and 2 cups
(250ml) water. Drain cashews, add to
pan and, using a stick blender, whiz to
a puree. Spoon cashew mixture into pan
around cauliflower and potato. Season
with salt flakes. Roast for 40 minutes or
until golden and caramelised.
Scatter over coriander leaves, toasted
cashews, nigella seeds, coconut and
remaining chilli. Serve with lime wedges,
rice, mango chutney and yoghurt.
THAI GREEN CURRY
FISH TRAY BAKE
SERVES 4
“This is another deconstructed curry. Using
the tray method ensures the fish doesn’t
get as abused as in a bubbling pot.”
1/3 cup (80ml) coconut oil
2cm piece (10g) ginger, finely grated
1/2 cup (150g) green curry paste
INDIA
Indian aloo gobi
 D
THAILAN
Thai green curry
fish tray bake
(recipe p 94).

“TRAY BAKES HARK BACK TO
A TIME WHEN EVERYTHING
FOR THE SUNDAY ROAST WAS
COOKED IN THE ROASTING PAN.”
1 tbs fish sauce
8 kaffir lime leaves, half shredded
1 bunch coriander, roots and
stalks washed, finely chopped,
leaves picked
400ml can coconut milk
115g baby corn, halved lengthways
3 Japanese eggplants, halved
lengthways, tops left intact
1 red onion, cut into thin wedges
700g skinless delicate white fish fillets
(such as snapper), pin-boned
100g each green beans and
sugar snap peas or snow peas,
blanched, refreshed
Juice of 1/2 a lime, plus extra cheeks
to serve
Baby coriander (optional) and
steamed white rice, to serve
Preheat the oven to 220°C. Add half the
coconut oil to a flameproof roasting pan
and place in oven to preheat.
When the oil is hot, carefully remove
roasting pan from oven and stir through
ginger, curry paste, fish sauce, whole
kaffir lime leaves, chopped coriander,
coconut milk and 1 cup (250ml) water.
Add baby corn and roast for 25 minutes
or until thickened and reduced.
Meanwhile, pour the remaining 2 tbs
oil into a second roasting pan and add
the eggplant. Roast for 25-30 minutes
or until tender.
Add the onion and fish to the coconut
milk mixture and roast for 12-14 minutes or
until fish is cooked through. Add roasted
eggplant, beans, sugar snap peas and
lime juice, and fold through. Scatter with
shredded kaffir lime leaves, coriander
leaves and baby coriander, if using.
Serve with lime wedges and steamed rice.
MEXICAN BLACK BEAN
& CORN NACHOS
SERVES 4
“This nacho tray bake might be the
greatest of all time! Just go heavy on
the corn, sour cream and greenery to
make you feel better about its 3am
postprandial decadence. Vegans: use
melty vegan cheese and mash two
avocados with the lime juice to make
a creamy ‘mole’.”
2 tbs extra virgin olive oil
2 corn cobs, kernels sliced
1 red onion, finely chopped
1 red capsicum, seeds removed,
chopped
3 garlic cloves, crushed
2 tsp each ground cumin and
ground coriander
1 bunch coriander, stalks thinly sliced,
leaves picked
2 chipotle chillies in adobo sauce
1 bay leaf
400g can chopped tomatoes
2 x 400g cans black beans,
rinsed, drained
1 cup (250ml) vegetable stock
170g corn chips
200g coarsely grated cheddar
2 ripe avocados, chopped
MATT PRESTON.
Juice of 1 lime, plus extra wedges
to serve
Thinly sliced long green chillies,
creme fraiche and Tabasco (optional),
to serve
Heat half the oil in a large frypan over
high heat. Add corn kernels and cook,
stirring occasionally, for 6 minutes or until
golden. Set aside until needed.
Add remaining 1 tbs oil to pan. Add
onion and capsicum, and cook, stirring
occasionally, for 5 minutes or until
softened. Add garlic, spices, coriander
stalks, chipotle chillies and bay leaf, and
cook, stirring occasionally, for 2 minutes
or until fragrant. Add tomatoes and cook,
breaking up with a wooden spoon, for
1 minute or until heated through. Stir
through black beans and stock, bring to
a simmer and cook, stirring occasionally,
for 30 minutes or until thickened and
reduced. Stir through corn kernels.
Preheat the oven to 180°C.
Spread corn chips over a baking tray
and spoon over bean mixture. Sprinkle
over cheese. Bake for 15 minutes or until
cheese is golden and bubbling. Turn off
oven, leaving tray in oven to keep nachos
warm and melty until ready to serve.
Meanwhile, toss avocado and lime juice
in a bowl with 1/2 tsp salt flakes.
Remove nachos from oven and scatter
over chilli. Spoon over creme fraiche, top
with coriander leaves and serve with lime
wedges, Tabasco, if using, and avocado
mixture alongside.
delicious.com.au 97
MATT PRESTON.

THE USA TRAY BAKE (WITHOUT

IMMIGRATION RESTRICTIONS)
SERVES 4
“Roasted sweet potato with tahini is quite
common at Native American barbecues AMERICA
in the US South. I love the subversive The USA Tray Bake
message of this combo, and have added (without immigration
restrictions)
a few more ‘migrants’ to join the party in
‘The Donald’s worst nightmare’.”

6 cardamom pods
2 tbs caster sugar
1 long sweet potato and 1 long purple
sweet potato, cut into wedges
2 carrots, cut into wedges
1/4 cup (60ml) extra virgin olive oil

8 dates, pitted, halved, chopped

Juice and seeds of 1 pomegranate
Finely grated zest and juice of 1 orange
400g can chickpeas, rinsed, drained
2 tbs tahini
1/2 cup (140g) Greek yoghurt (optional)

1 bunch mint, leaves picked, chopped

Warmed flatbread, to serve

Preheat oven to 220°C. Line a baking tray

with baking paper. Using a mortar and
pestle, pound cardamom, sugar and 1 tsp
salt flakes until well combined. Toss sweet
potato, carrot and oil in a bowl to coat.
Carefully arrange vegetables in a single
layer over prepared tray and roast,
turning halfway and scattering with
cardamom mixture, for 25-30 minutes
or until lightly caramelised.
Toss dates, 1/4 cup (60ml) pomegranate
juice, pomegranate seeds and the
orange juice in a bowl until combined.
Remove roasted vegetables from oven,
scatter over the chickpeas and roast for a
further 15 minutes or until carrots are soft
and sweet potato is caramelised.
In a bowl, combine tahini and yoghurt,
if using, with 1/3 cup (80ml) water and
season.
Drizzle date and pomegranate dressing
over vegetables and scatter with orange
zest and mint. Serve with tahini yoghurt
and flatbread.

98 delicious.com.au
 DREAMS

For some, Venice is a romantic holiday destination. For a few lucky others, such as noted
food writer and photographer Skye McAlpine, the island city is home. In this extract from
her first book, she shares the secrets to Venetian food, and what makes it truly autentico.
RECIPES & PHOTOGRAPHY SKYE MCALPINE
 CLOCKWISE:
tagliolini with
prawns, zucchini
and saffron;
enjoying a drink; a
canalside cafe.

“FOOD IS MUCH MORE

THAN A NECESSITY.
IT IS MEMORIES… AND
A WAY TO CONNECT WITH
THOSE AROUND US.”
EXTRACT.
 “SOME OF THE THINGS I FIND
MOST COMFORTING ABOUT VENICE
ARE THE GENTLE SOUNDS THAT
COME WITH DAY-TO-DAY LIFE.”
MOROCCAN
M’HANNCHA
(THE SNAKE)
SERVES 12
 n
estio
ne qu nus
The ove McMa self
Ro sk him
ld a
wou
iths
Lionel Ric
el Gri
hie
ck on Princ
Rach k on tra Ma e,
bac Michae riah and
gets r l Jackson
lan on he Renee Ba
Mo et”
Erin st year y red-carp rgh’s
et ride
u g he
“to il
big fa Cosent
ino
Do’s magic to ’s

Céline
Anh uch

SEPTEMBER
3, 2017
Dion
“

like a
I feel l upstart
a
oloni Guest editor
David Campbe
helps celebr ll
MARCH
18, 2018 ate
Father’s Day

The encoun
that
Julie Andre
starstru

Robin Bailey
wrenchi
Sarah H
off her arris shows
I was so new batt
new ba
Mack H
by
 but Jessic
McName
“Why orton: on courting
controversy
do I swim
Becaus
e it’s fu ?
n”
out of me
ugo Wea Sophie Monk
mocracyving on on fame,
d being , drag
a dag

2017
JULY 23,

’s
ntoura
life

on Noll
e
augh

i Lukis
0 years
ating
ie
hy Jam

THE
INTERNATIONAL
WOMEN’S DAY
ISSUE

STELLAR IS AUSTRALIA’S
NUMBER ONE SUNDAY MAGAZINE*

more
rrie Bick
Why Ca ep at night
can’t sle
How mothe
ray on
Bill Mur best has mel
s
the joke omen Michelle Br
left to w
What
Hanson: happen
Pauline my own Shania Tw
“I am itic”
I am still worst cr The all
and i
 ENJOY A TRIPLE TREAT OF AFRICAN ADVENTURE 120 >> SEVEN FOOD INSIDERS REVEAL THEIR TOP PIT STOPS 128
A SYDNEY STAY WITH CINEMATIC STYLE 136 >> NEW ZEALAND’S MARLBOROUGH REGION PUTS ON A SHOW 138

ESCAPE
PHOTOGRAPHY JAIME KOWAL

delicious.com.au 119
Botswana, Zambia and South Africa are on the agenda, as travel and food writer Shannon Harley
indulges her adventurous side with two epic safaris then kicks back in cutting-edge Cape Town.
PHOTOGRAPHY JAIME KOWAL

@misspamplemousse @jaimekowal
 Bantry Bay
from Ellerman
House, Cape
Town’s
uber-luxe
boutique
art hotel.

delicious.com.au 121
122 delicious.com.au
GLOBAL FLAVOURS.
 FROM TOP: Truth
Coffee’s breakfast
ravioli; the Zeitz
MOCAA; steam punk
vibes at Truth Coffee;
Lion’s Head mountain
rises behind Ellerman
House boutique hotel.
LOVE F O O D
WILL T R AV EL

128 delicious.com.au
 FROM TOP: Salt
Restaurant and Beach
Club; Swiit ice cream
parlour; the Catalan
capital is a feast for the
senses. OPPOSITE
(clockwise): a traditional
Singaporean breakfast;
Burnt Ends; Little India.
FOOD DESTINATIONS.

FROM TOP: head to Hvar

to party all summer long;
glorious Punta Rata
beach; stroll The Riva and
be spoiled for choice for
places to eat and drink.
CLOCKWISE: the scent of
spices infuses Marrakesh’s
souk; (inset) social
enterprise and restaurant
the Amal Centre; Nomad
restaurant; Marrakesh’s
medina market.
 FROM LEFT: Nantucket harbour;
Chatham mussels, white wine and
organic herb broth at The Galley; the
restaurant is an Instagrammer’s dream.
FOOD DESTINATIONS.

delicious.com.au 133
INSIDER.
TRAVEL NEWS
Hot destinations, cool stays, travel essentials & everything in transit.
MAJESTIC MALTA
Part of an archipelago in the central
Mediterranean, Malta packs a lot of history into
its small size. Consider Cugó Gran Macina, a
luxurious new hotel with a spectacular backstory.
The seafront building’s fortress walls were
constructed in 1554, and have been thoroughly
reimagined with 21 airy suites, a rooftop terrace
and a pool. Maltese food, a mix of Sicilian, French
and North African influences, is similarly tempting.
ANCESTRAL JOURNEYS Marcia Langton’s
Welcome to Country ($40, Hardie Grant) is an illuminating
guide to Indigenous Australia and the Torres Strait Islands.
Insights into culture, customs and art are featured, as well
as a directory of nearly 200 Indigenous tourism experiences,
including festivals and communities open to visitors.
TURKISH DELIGHT
Bodrum, the serene seaside getaway in
southern Turkey, is not lacking for stellar
digs. But Amanruya ups the ante on the
Turkish Riviera. The Aman resort has
refreshed its 36 stone pavilions, infinity
pool and restaurant. The Ottoman-style
rooms are graced with marble floors,
mahogany ceilings and hammam
bathrooms with skylights. A beachside
restaurant is an idyllic spot to graze on
mezze and lap up the Aegean coastline.
aman.com
CHECK IN
Cobalt-blue waters meet green olive groves
1 in Corfu, one of the lushest Greek islands.
MARBELLA NIDO SUITE HOTEL & VILLAS (left),
a recent arrival on the island’s southeastern coast,
is an elegant adults-only retreat with 70 rooms,
a private beach and Ionian Sea vistas. The invitingly
decorated suites hint at Corfu’s Venetian history,
while its two restaurants offer Greek and Italian
cuisine. A sister property, Marbella Corfu, has more
dining options, so you needn’t venture far. Skip
Mykonos this year. marbellanido.gr
After a six-month closure, HOTEL SAVOY (above)
2 in Florence has reopened in a voguish new guise.
Florentine fashion house Emilio Pucci was
enlisted to revamp the lobby, which now references
one of its brilliantly patterned scarves. Designer
Olga Polizzi, meanwhile, reconfigured four of the
suites with hand-painted wallpaper, sleek furniture
and vintage curios. People-watching doesn’t get
much better than a perch at Irene, the Savoy’s cafe
on Piazza della Repubblica. roccofortehotels.com
Opening this month in Melbourne’s South
Yarra is United Places, a 12-suite hotel with
a residential ambience. The rakish rooms
come with a personal butler and a menu
from Scott Pickett’s Matilda restaurant on the
ground floor. The petite property, adjacent to
the Royal Botanic Gardens, is steeped in lavish
style. unitedplaces.com.au
Edited by George Epaminondas @georgeepam
DELICIOUS.COM.AU/TRAVEL Go online for more
travel news from Australia and around the world.
 2

23

22 5

21 6
20

15 12

8
CLOCKWISE: amenities
come courtesy of
Aesop; a spacious
‘Loft’ room; the hotel
terrace and gym;
greenery is a feature
of the hotel; (inset) the
garden cafe and hotel
lobby. OPPOSITE
(clockwise): striking art
graces the walls; the
geometric exterior;
a ‘Sunny’ room; (inset)
minibar treats from
hip Sydney eateries.
MARLBO

How’s that for a view?

The Marlborough Sounds.

138 delicious.com.au
 LOCAVORE.

Whether on land or at sea, New Zealand’s Marlborough region is blessed with breathtaking
beauty and bountiful produce. delicious. editor-in-chief Kerrie McCallum revels in it all.

@kerrie_mccallum @kerriemccallum

O RO U G H
PHOTOGRAPHY SIMON KELLY
 A bundance has blessed Marlborough. This
ruggedly beautiful northeast tip of New
Zealand’s South Island boasts wall-to-wall
vineyards and the largest plantation of sauvignon blanc vines
on the planet (praise be!). Its network of waterways known as
the Marlborough Sounds is the source of some of the world’s
“IT’S
EXTRAORDINARY
STUFF, AND
best abalone diving, the turquoise waters also rich with crayfish,
salmon, mussels, sea urchin and the famous Cloudy Bay clam. THE SCENERY
Visitors will also find aromatic fields of garlic and amazing corn; even the
hops and resulting beers are great. It’s hard to imagine what more a food lover
CONSTANTLY
in the wild could want. ASTOUNDS; AT
It’s extraordinary stuff, and the scenery constantly astounds; at every turn there’s
a breathtaking view. There are more than 50 nature reserves and several wildlife
EVERY TURN
sanctuaries in the region. On the Sounds, you’ll motor past dramatic mountainous terrain THERE’S A
dotted with sure-footed goats. As you glide through pristine water speckled with pale
pink jellyfish, dolphins will playfully race you (likely one of the world’s smallest varieties,
BREATHTAKING
the endangered Hector’s dolphin). Look to shore to spot rock formations leaning into VIEW.”
the land like enormous ancient gateways to the underworld. It’s all very Lord of the Rings
and rather otherworldly. With so much on offer, where to start?

THE VINEYARDS
Marlborough is New Zealand’s largest
wine-growing region, and a wine trail
stretches from Blenheim to Picton (a
pretty port town a short flight or ferry
ride from Wellington with a population
of about 4500). There are more than
30 cellar doors, and over 140 wineries,
including the famous Cloudy Bay, and
driving around the region offers such
pleasurable sights as lambs playing
among the vines and beehives sitting
beside the road, all surrounded by
rampant fronds of wild fennel.
As well as the bigger houses, there
are also some exciting boutique wineries,
such as Te Whare Ra (which means
‘house of the sun’ in Maori), owned and
run by Jason and Anna Flowerday since
2003. It’s an organic and biodynamic
pioneer, using “magic cow poo natural
fertiliser, fed in the ground with egg
shells and basalt dust for three months
so you are feeding the soil rather than
the vines”, explains Jason. Te Whare Ra
is credited in local circles as having the
best riesling in New Zealand, a wine Anna
believes is Marlborough’s unsung hero.
The region’s distinctive slate and rocky
soil is ideal for sav blanc, but “there are
some really incredible rieslings being
produced here, even though it took us
a while to get it right”, she explains.
The Flowerdays are part of a collective
of organic and biodynamic vineyards
(Marlborough Natural Winegrowers) that
is bringing together the best of artisanal
wine-growing and eco science to create
wines that are true to the earth. As of
2015, 12 per cent of all NZ grape growers
had a certified organic vineyard, including
many in the Marlborough region. While
there are myriad Marlborough vineyards
to explore, the good news is the region
is compact: many wineries are just a short
cycle apart and within a 15- to 20-minute
drive of Blenheim.
CLOUDY BAY
Named by Captain Cook for its, well,
clouds, Cloudy Bay itself is a stark beach,
dotted with large grey pebbles and
driftwood, and what looks like the
remnants of bonfires, although it’s still
a sought-after holiday house spot. The
bay faces Cook Strait over a distance of
30 kilometres, from the Marlborough

Sounds (Port Underwood) in the north to
White Bluffs in the south. It’s a 15-minute
drive from Blenheim. Evidence of Maori
inhabitance dates back to the 1200s and
it’s one of the oldest and best researched
sites of early Polynesian settlement in
New Zealand. It’s the produce you will
find on land and off that most defines it.
The Cloudy Bay vineyards need no
introduction, but it’s the world-class
Cloudy Bay Clams operation that feeds
a lot of local menus and also exports
around the globe. Boats head out year
round from Port Underwood to fish for
surf clams mere metres from shore.
Cloudy Bay Clams, run by the Piper
family, is considered a world leader in
sustainable fishing. The company’s
unique rake and dredge method blasts
LOCAVORE.
high-pressure water through fine jets
ahead of the rakes, safely loosening the
clams and causing them to close for
collection, resulting in a near zero
mortality rate. (Believe it or not, clams
are haemophiliacs, and any damage to
their sensitive ‘tongue’ – actually their
foot – results in their death.)
The four types of clam (Diamond
Shell, Tua Tua, Storm Clam and
Moon Shell) are found on menus
across the Marlborough region,
as well as Australia and as far
afield as Hong Kong and
Europe. Each has a distinct
flavour, but whatever you
choose, there’s nothing like
the sweet, creamy flesh eaten
raw straight from the sea.
delicious.com.au 141
ARAPAOA ISLAND
Arapaoa (formerly Arapawa) is home to
the paua (abalone) farm run by Mike and
Antonia Radon of Arapawa Homestead.
It’s an untouched paradise of ancient hills
that roll down to the glimmering waters of
the Pacific Ocean, with a labyrinth of inlets
and bays. In one cove in the Tory Channel
rests the haunting skeletal remains of the
long-abandoned Perano Whaling Station
– NZ’s last operational station. The short
chopper ride or one-hour water taxi trip
affords incredible views.
The Radons farm blue pearls from the
paua from over 200 tanks, and although
the couple’s focus was initially on the
abalone meat, it has shifted to the pearls,
which they supply to the mainland. They
also rent out different accommodation
options on the island – choose from
unique homesteads, cottages and huts
(arapawahomestead.co.nz).
 Arapaoa Island

“ARAPAOA ISLAND IS AN
UNTOUCHED PARADISE OF ANCIENT
HILLS THAT ROLL DOWN TO THE
GLITTERING WATERS OF THE PACIFIC.”

delicious.com.au 143
Incredible produce abounds on the
mainland, too. Developed by Dion Brown
(formerly of Cloudy Bay Clams), Origin
South Food’s single-origin, grass-fed
local lamb is from Mount Peel. The flavour
develops from the livestock grazing on
grass open to coastal winds, and is a
favourite of chefs in the area. Then there
are the fragrant fields belonging to
Marlborough Garlic, sitting incongruously
between vineyards and scented like a loaf
of garlic bread. CEO John Murphy is
famous for the inroads he is making with
black garlic, or ‘Garlic Noir’; the bulbs are
fermented for a month to a blackish paste
to develop the umami flavour that is
winning fans around the world.
A perfect storm of nature and climate
has also resulted in world-class honey
production (with hives placed on farms
around the region to help pollination), or
you can cruise the local mussel or salmon
farms to experience the techniques
firsthand then dine on the catch.
Accommodation amid
Arapaoa’s rolling hills
includes homesteads,
cottages and huts.
144 delicious.com.au
The Te Araroa Trail (New Zealand’s
Trail) is a 3000-kilometre bucket list
walk, and the South Island section
starts at the historic Ship Cove in
the Sounds (famous for sheltering
Captain Cook during his voyages to
New Zealand). It winds through the
ridges and bays of the Queen Charlotte
Track, with reasonably easy walking
where the views keep on coming. There’s
also the New Zealand Cycle Trail, which
similarly follows the Queen Charlotte
track from Ship Cove to Anakiwa. It’s
a 70-kilometre ride, taking between two
and three days, boasting lush coastal
forest and skyline ridges. You can ride
the entire track or just sections, using
boat transport from Picton.
The Marlborough Sounds accounts
for one-fifth of New Zealand’s entire
coastline, so while the views are really
something, it’s also renowned for the
diving, particularly off Port Gore and
Motuara Island.
WHERE THE LOCALS EAT
• FINE DINING Arbour in
Blenheim dishes up elegant food
with a view over Renwick wine
country. Its contemporary menu
is driven by seasonality and
Marlborough produce.
• TOP CAFE Blenheim’s The
Vines Village Cafe, helmed by chef
Francis Nolan, is famous for its
brunching and lunching using the
region’s best produce. Popcorn
clams are a highlight.
• CULT CLASSIC The Burleigh in
Blenheim has the “best pies in the
world”, according to Cloudy Bay
Clams’ Isaac Piper. Varieties
include beef and blue cheese,
jerk chicken and pork belly.
• CHEAP EATS Witherlea
Takeaways’ fish and chips are the
go-to for Blenheim locals craving
a top-quality fresh catch.
• FESTIVAL MUST The
Marlborough Food & Wine Festival
attracts top food and wine talent
from New Zealand and Australia
every year on the second Saturday
in February. The 2019 festival is
again at Brancott Vineyard and is
the ideal way to sample the local
drops and produce.
FLOUR POWER
The classic fruity muffin gets a makeover with White Wings Wholesome
Blend, a perfect combination of wheat, millet, oat and coconut flours.

APPLE, CINNAMON & Bake for 25 minutes or until a metal

DATE MUFFINS skewer inserted into a muffin comes out
MAKES 12 clean. Cool in pan for 5 minutes before
transferring to a wire rack.
1/2 cup olive oil (see note) • Avoid using extra virgin olive oil as
3 eggs it will result in a savoury muffin.
1/2 cup milk of choice

1 tsp vanilla essence

1/2 cup coconut sugar

2 red apples (400g), cores removed, GOOD TASTE

chopped into small pieces Wholesome
1/2 cup fresh pitted dates, chopped options are now
3 tsp baking powder available for
1/2 tsp bicarbonate of soda home bakers.
1 tsp cinnamon
11/2 cups White Wings Wholesome Blend Jacqueline Alwill, a nutritionist,
Plain Flour author and founder of Brown Paper
Nutrition, created this recipe using
Preheat oven to 180°C (fan-forced). Line a White Wings Wholesome Blend Plain
12-hole, 1/3 -cup muffin pan with paper cases. Flour, which is available in the baking
In a large bowl, whisk together olive oil, aisle at Woolworths and independent
eggs, milk, vanilla essence and coconut retailers. For more
sugar until creamy. Add three-quarters each great recipes, visit
apple and dates, and stir to combine. whitewings.com.au
Sieve baking powder, bicarb and
cinnamon into a separate bowl. Fold flour
and cinnamon mixture into wet ingredients.
Pour combined mixture into prepared pan
holes. Top with remaining apple and dates.
gourmet lifestyle
Delicious gourmet blends for the everyday busy gourmet
Truffles of Tasmania

Black Truffle
Visit the largest and most mature
Trufferie of Oaks in Tasmania to
experience the mystique of the
prized Black Truffle.

Tour our majestic 50 hectare stand

of mature deciduous and evergreen
oak trees with the backdrop of the
Western Tiers Mountains.

For all truffle purchases

Email: orders@trufflesoftasmania.com.au
20% discount online, promo code Deli06
www.spicetradingco.com or visit our website for stockists in your area
trufflesoftasmania.com.au | 0400 067 093

BRACEGIRDLE’S

FOODSYMPHONY.COM . AU
Award winning handmade chocolates

www.bracegirdles.com.au

CHAI.COM.AU

Artisan Marinated Vegetables

for Caterers and Restaurants
Shopping Bag with
every 3 packets

Healthy Paleo and

Vegan Desserts
www.woodlane.com.au threechillies.com.au www.beskachella.com.au

Trophy-winning dairy
and non-dairy ice creams.
Made using artisan techniques &
Spelt • Wholemeal • Rye • Gluten Free • Egg • Casalinga • Organic • Khorasan Boutique Beachfront Huts premium natural ingredients. Our range
includes gluten-free, vegan and Kosher.
Mission Beach Queensland
serendipityicecream.com.au
www.labruzzese.com.au |
+61 8 8336 3006 | 28-30 Barnett Ave, Glynde, SA
www.sejala.com
To advertise call 1300 139 305
 gourmet lifestyle

Unique Folding Picnic Table Range

Perfect for your day at the beach,
romantic picnic or camping trip

summerpicnictables

Visit our website to purchase online WWW.SUMMERPICNICTABLES.COM.AU

100% certified organic frozen fruit Gifts, hampers,

handmade pottery
- plates and mugs

A Taste of summer straight from the freezer, all year round!

Enjoy our range of premium 100% certified organic frozen
blueberries, mixed berries, and raspberries.
Just great taste, Less food waste and more convenience.
@prettyperfectgifthampers
Available in leading supermarkets. w www.oob.organic /ooborganic
prettyperfectgifthampers.com.au

Unique small group tours of Italy for mature travellers

I You’re only one

click away from the
NATURAL AUSTRALIAN CORN perfect Italian holiday!
#justaddzest
1300 681 822 www.italiandelights.com.au www.zestbyronbay.com.au

T ble or Two

s
ART
u

BY
JAC
CL ARK
4

www.morabon.com.au

To advertise call 1300 139 305

AGENDA.

ON THE AGENDA
Treat yourself to the latest must-have products, experiences and ingredients from
our advertisers, from quality French wines to stylish and colourful cookers.

french connection star seasoning

Enjoy a little je ne sais quoi with Maldon has been producing the
The Wine Society’s range of wines finest natural sea salt for 135 years
from the world’s favourite wine and is a favourite among top
country. Add a touch of French chefs. Harvested by hand, the salt
flair to any occasion, with wines has a flaky texture and distinctive
from Bordeaux to Burgundy and, taste that will elevate any dish.
of course, Champagne. Visit: mayers.com.au
Visit: winesociety.com.au

kewpie with a kick pasta masters

Tap into the Kewpie craze with Family owned and run in South
the cult-favourite brand’s new Australia since 1980, L’Abruzzese
formulation of its wasabi-flavour makes artisan pasta with heart
mayonnaise. The Japanese using local ingredients. Its egg,
condiment is perfect for sushi, organic and gluten-free pastas
sashimi and yakitori, or just are dried for up to three days to
on a humble sandwich. preserve texture, nutrition and
Visit: oriental.com.au taste. Visit: labruzzese.com.au

well blended a fine wine

Sleek design meets revolutionary The combination of tart fruit and
technology in the all-new Ascent ripe tannins make Rutherglen
Series from Vitamix. With wireless Estate’s Tempranillo a truly
connectivity alongside Vitamix’s food-friendly wine. Try pairing
renowned power and precision, this medium-bodied red with
the Ascent delivers the ultimate a Spanish paella, or simply
convenience and versatility. enjoy on its own. Visit:
Visit: vitamix.com/NEWascent rutherglenestates.com.au

cool cucina cheese to please

Inspired by the colours and With Dutch heritage dating back
hospitality of Southern Italy, to the 19th century, Frico expertly
the Portofino by Smeg collection crafts cheese that is both pure
represents the ultimate in and tasty. Made with milk from
energy-efficient, large-format, the famous Friesian cow, enjoy
triple-fan freestanding cookers. classic cheeses from Holland,
Perfect for the entertainer. including gouda, edam and
Visit: smeg.com.au massdam. Visit: mayers.com.au

148 delicious.com.au
 INDEX.

JUNE 2018

RECIPE INDEX
STARTERS, SIDES & LIGHT MEALS
Cheese toastie......................................... 84
Çoban salatasi (shepherd’s salad) (v) ...... 77
Escalivada (v) ........................................... 86
Fried eggs with sucuk.............................. 77
Garlic flatbread with whipped
curd cheese (v)..................................... 74
Herb salad with yoghurt (v)...................... 77
Onion and olive pissaladiere with
‘A Love Supreme’ (v)............................ 21
Pea, snow pea, almond &
feta salad (v)......................................... 60
Quinoa, broccoli & asparagus salad (v)....56
Smoky romesco and piadina (v)............... 56
Spiced cauliflower salad (v) ..................... 74
MAINS
A simple French cassoulet....................... 93
Chicken chilindrón................................... 86
Curried beef ribs with pomegranate
lime sambal.......................................... 69
Duck maryland jungle curry..................... 68
Eggplant funghetto (v)............................. 56
Greek lamb via an Aussie
sheep station.. ..................................... 93
Grilled vegetable & squid salad .............. 88
Harissa chicken curry with braised beans
and couscous....................................... 64
Indian aloo gobi ...................................... 94
Japanese egg & pork curry soup ............ 66
Lamb shank, turmeric, kale &
chickpea curry...................................... 11
Marinated octopus .................................. 77
Massaman lamb leg curry with
quickled vegetables............................. 66
Matzo ball soup ....................................... 26
Mexican black bean &
corn nachos (v)..................................... 97
Mud crab curry ........................................ 68
Parsnip schnitzel (v).................................. 26
Penang assam laksa................................. 42
Pisto manchego....................................... 87
Pork spare ribs glazed in Coca-Cola
barbecue sauce ................................... 44
Roasted dusky flathead, kosher XO,
flatbread .............................................. 26
Salmon with lime, paprika, cumin and
coriander seeds ................................... 60
Spiced braised lamb with lemon and
smoky eggplant ................................... 77
Spiced meatballs ................................... 102
Tagliolini with prawns, zucchini
and saffron ......................................... 102
Thai green curry fish tray bake ................ 94
The USA tray bake (without immigration
restrictions) (v)...................................... 98 Moroccan M’hanncha
(The Snake) ........................................ 117
SWEET THINGS Persian love cake ................................... 114
Apple, gin & juniper tarte Tatin ............. 111 Revani syrup cake .................................... 78
Apple, honey & walnut cake.................. 105 Salted cinnamon brioche loaf with cream
Baked saffron kheer with saffron & cheese icing....................................... 116
vanilla pears....................................... 114 ‘Topfengolatsche’, cream
Bruleed pancakes with cheese, rhubarb................................... 29
ruby grapefruit..................................... 46 Vegan chocolate mousse with berries
Chocolate and amaretti custard ............ 106 and pistachio ....................................... 60
Drunken Jamaican ginger cake ............. 116
Maria’s famous tiramisu ......................... 106 DRINKS
Melopita (Greek honey and cinnamon Millionaire #1........................................... 56
cheesecake) ....................................... 116 Southern Maid......................................... 56
Mexican chilli chocolate tart.................. 112 (v) denotes vegetarian recipe

OFFICIAL TEST KITCHEN SUPPLIERS:

Our meat is supplied by Vic’s Meat (vicsmeat.com.au). Our equipment is provided by Sheldon & Hammond (sheldonandhammond.com.au)

PRIVACY NOTICE NewsLifeMedia collects your personal information to assist us in providing the goods or services you have requested, to process your
competition entries and to improve our products and services. We or any of our Australian related companies may be in touch by any means (including email
or SMS) at any time to let you know about goods, services or promotions that may be of interest to you. We may also share your information with other persons
or entities who assist us in providing our services, running competitions or with other companies who provide prizes for our competitions or reader offers.
This company is part of a global media and entertainment company. We would like to share your information with these overseas-related companies so
that they can contact you with special offers. If you would prefer us not to, please contact our privacy officer at privacy@newslifemedia.com.au or write
to Locked Bag 5030, Alexandria, NSW 2015. You can gain access to your personal information by contacting our privacy officer.

delicious.com.au 149
LAST COURSE.
THE PERFECT FINISH
DOF glasses, ‘Grosgrain’
New York designer Vera Wang is
revered as much for her exceptional
fashion collections as her exquisite
range for Wedgwood. Here, she
shares the rules at casa Wang.
@verawanggang
MERCHANDISING EMMALY STEWART INTERVIEW GEORGE EPAMINONDAS
Vera Wang Wedgwood
PHOTOGRAPHY JEREMY SIMONS STYLING KIRSTEN JENKINS
‘Blanc Sur Blanc’ soup
bowl, ‘Peplum’ crystal
plate and oval plate,
‘Bande’ cutlery,
(wedgwood.com.au);
‘Highclere’ crystal
tumbler, Royal Doulton
(royaldoulton.com.au);
Belvedere Vodka, from
good bottle shops.
good
“Being a family-
owned company, we
have the ability to
invest in beauty and
design and create
consumer-focused
kitchen furniture.”
– Jim Kalotheos, Smeg Australia
managing director

Smeg Portofino
freestanding dual-fuel
cooker in yellow, $6990.
 Whip up a typical
Italian dish, such as
spaghetti alle vongole, with
the stylish, feature-packed
Smeg Portofino cooker.

DESIGN OF THE TIMES

A milestone, such as Smeg’s 70th birthday,
deserves to be marked in style. Being an Italian-
based home-appliance company, it’s only fitting
that Smeg does this by launching the Portofino line
of advanced, freestanding dual-fuel and induction
cookers, available in a variety of colours, including
those from a palette inspired by the village of
Portofino. The line doesn’t just have good looks,
it also includes features a home cook dreams about.
Think 16 cooking modes with 20 automatic pre-set
recipes, an energy-efficient 126-litre-capacity oven,
TOP: Portofino, on the Italian and super-fast pre-heating times, which means it
Riviera, is the inspiration
takes just six minutes to reach 200ºC. And, once
for the stunning shades in
the range. ABOVE: Portofino you’ve created a gourmet masterpiece, cleaning
cookers are also available up isn’t a chore as the cooker has pyrolytic self-
in four classic shades.
cleaning technology, a removable inner-glass door
and durable Ever Clean enamel interior. It’s never
COLOUR CODE The line comes in eight colours, including Italian-
been simpler to give your kitchen a shot of glamour.
inspired coral red, burnt orange, sunshine yellow and olive green.
• Visit: smeg.com.au
 UNRIVALLED TRIPLE-FAN FREESTANDING COOKER IN CHOICE OF 8 COLOURS
SMA18868
 smeg.com.au

BRINGING THE RICH FLAVOURS OF THE ITALIAN COAST INTO YOUR HOME
 For an unforgettable Victor Churchill weekend, join Anthony Puharich at Emirates One&Only
Wolgan Valley in the Greater Blue Mountains, to experience an exclusive Talk & Taste session,
sausage making masterclass and an incredible gourmet BBQ dinner on 15-17 June 2018.

132 queen st, woollahra nsw 2025 / victorchurchill.com / t: (02) 9328 0402 / info@victorchurchill.com.au