flb80.delicious..may.2014

delicious.MAY 2014 | VOTED AUSTRALIA'S BEST FOOD MAGAZINE

CURTIS STONE New LA restaurant

ALEX HERBERT Hot autumn flavours

BEN SHEWRYWhere chefs really eat

Valli's chai cake withginger cream-cheese icing

& pomegranate syrup

DINNERPARTY S.O.S.Valli’s easy menusto the rescue

BEST OF

THE BLOGSGluten-freebaking ideas

30 classic cakes, on-trend tarts & hearty pies

THE

It doesn‘t just look superior.

It is.

Talis S2 Variarc®

TRP

HA

NS

007

0

Made in Germany with a 15 year warranty and designed by luminaries such as Philippe Starck, Antonio Citterio and Phoenix

Design, your beautiful Hansgrohe kitchen mixer is pure quality from drip-free tip to it‘s silently superior Pex hose. Realised in

quality chrome or in stainless steel optic with optimum strength boltic lever locks and angry master-chef proof robust pull out

sprays, your Hansgrohe mixer will always retain its superior attitude and stand every test your kitchen sink can throw at it -

including the test of time. Experience the inspiring kitchen range at www.hansgrohe.com.au

Incidentally, many Hansgrohe products will help you to save up to 40% water, lower your energy consumption and reduce your CO2 emissions – thanks

to the efficient EcoSmart technology. Find out now how much water you can save with our products at www.hansgrohe-int.com/saving-calculator

1 WARRANTY*

The art of baking is definitelymaking a comeback, which is nosurprise when you consider allthe excellent reasons to spend anafternoon measuring, mixing andstirring. Whether you’re engagingin a bit of kitchen therapy, want toimpress at a dinner party, or plan to treat your mum tosomething special for Mother’s Day, you’ll find the recipesyou need in our first baking issue. There’s Valli’s gorgeouscover cake, inspiration from AnnekaManning’s BakeCluband heirloom dishes from Sydney’s Jewish community.Plus, don’t miss chef Alex Herbert’s take on her favourite

autumn ingredients, or our glimpse inside Curtis Stone’snew LA restaurant, Maude, named after his grandmother…now there’s a fittingMother’s Day tribute.

Danielle Oppermann, Editor

the hit list

The decadent chocolatehazelnut torte from Sydney’sFlour and Stone (p 33). Andif you head to the bakery,

don’t miss the luscious pannacotta-soaked lamington.

As the cool weatherarrives, assistant food editorWarren Mendes’ one-potmeatballs with risoni (p 79)

are on my list for easyweeknight comfort food.

Join us for a specialdelicious. does cooking class(p 17) with baking queenAnneka Manning as she

guides you through some ofthe recipes from this month’sCooking School feature (p 68).

delicious. 7

editor’s letter.

8 delicious.

Cover stories10 The baking issue

This month we have

gorgeous cakes, tarts

and pies in abundance,

including our spectacular

cover chai cake.

19 Alex Herbert’s hot

autumn flavours

Sydney chef Alex Herbert

shares her top seasonal

ingredients in our new

feature, Hand Picked.

53 Dinner party S.O.S.

Valli Little’s failsafe

entertaining menus.

60 Curtis Stone’s

new LA restaurant

Aussie chef abroad Curtis

Stone shares a taste of his

citrus-themed menu from

new LA restaurant Maude.

92 Best of the blogs:

gluten-free baking

Our favourite gluten-free

blogs and baking recipes.

140 Ben Shewry: where

chefs really eat

This month’s Locavore,

Attica’s Ben Shewry, shares

his top spots on Victoria’s

Bellarine Peninsula.

106

60

The Test Kitchen uses meat

supplied by Hudson Meats;

hudsonmeats.com.au

84

68

76

Eat33 Hotspots

The best bakery and deli

dishes from Sydney’s Flour

and Stone, Smith Street

Alimentari in Melbourne and

Butterfingers in Adelaide.

68 Cooking school

Sydney author and food

editor Anneka Manning

invites us to her new

cooking school, BakeClub.

76 Daily special

Seven global-inspired

weeknight dinners ready

in less than 30 minutes.

84 Exclusive extract

Sydney’s Monday Morning

Cooking Club share

treasured recipes by

Jewish home cooks from

all corners of the globe.

119 Easy does it

Quick autumn slices, just

like Grandma used to bake.

122 Balancing act

Gluten-free eating under

the spotlight in our new

health column.

Escape126 Global flavours

Authentic Cambodian food,

from street food to David

Thompson’s new restaurant.

136 Postcard

Plan a foodie getaway to SA’s

Kangaroo Island and sample

the island’s unique produce.

138 24 hours in Santa Barbara

Coffee, wineries and fresh

oysters in California.

Regulars7 Editor’s letter

12 Menus

15 Inbox

17 Out & about

Join us this month in Sydney

for two special cooking

classes with Anneka Manning

from BakeClub (see also

Cooking School, p 68).

53

99 Jamie Oliver exclusive section

100 Jamie’s May mash-up

With the cooler weather approaching, Jamie

looks to late-season vegetables to create

warming comfort-food dishes.

106 A slice of heaven

Jamie turns up the heat with his terrific tarts,

including classic treacle and salted banoffee.

27 Produce Awards 2014

Photos from our final

showcase dinner at

Sydney’s Rushcutters.

29 Insider

The latest food trends,

books and restaurant news.

38 What to drink when

Sticky wines are a great

dessert accompaniment

explains Andrea Frost.

40 5 reasons to…

Matt Preston shares his

love of Indian cuisine.

48 Subscribe to delicious.

Upgrade to our exclusive

food hamper package.

148 Recipe index

153 Next month in delicious.

154 Secret address book

Michelin-starred Australian

chef Skye Gyngell’s top

foodie spots in London

and further afar.

126

10 delicious.

cover recipe.

chai cake with gingercream-cheese icing andpomegranate syrupServes 15

This recipe makes a large layer cake to

entertain a crowd, but can also be halved

to make a smaller cake to serve 6-8.

2 chai tea bags

300g unsalted butter, softened

2 cups (440g) caster sugar

6 eggs

2 cups (300g) self-raising flour

1 tsp ground cinnamon

1 tsp ground cardamom

1/4 tsp ground ginger

1/4 tsp ground clove

Ginger cream-cheese icing

250g cream cheese, softened


1/4 cup (60g) brown sugar

4 cups (600g) icing sugar, sifted

2 tsp ground ginger

1/2 tsp ground cinnamon,

plus extra to serve

Pomegranate syrup

1 pomegranate, halved

1/2 cup (110g) caster sugar

Preheat the oven to 170°C. Grease and

line two 22cm springform cake pans.

Place the tea bags in a jug with 1/2 cup

(125ml) boiling water and set aside to cool.

Beat the butter and sugar with electric

beaters for 5-6 minutes until thick and pale,

then add the eggs, 1 at a time, beating

well after each addition. Sift in the flour

and spices, and mix well to combine.

Remove and discard the tea bags and

slowly add the cooled tea to the batter,

beating constantly. Divide batter evenly

between the pans, spreading to even the

surface, then bake for 45-50 minutes until

golden and a skewer inserted into the

centre comes out clean. Cool the cakes

in the pans for 10 minutes, then turn out

on to a wire rack to cool completely.

For the icing, beat the cream cheese,

butter, brown sugar and icing sugar using

electric beaters for 6-8 minutes until

smooth and voluminous. Add ginger

and cinnamon, and beat to combine.

For the pomegranate syrup, place a

pomegranate half, skin-side up, in a sieve

over a bowl, and use a wooden spoon

to bash the skin so the seeds fall into the

sieve and the juice into the bowl. Repeat

with the remaining pomegranate half.

Reserve the seeds and place the juice

in a saucepan with the sugar and 1/2 cup

(125ml) water, then stir over low heat until

the sugar dissolves. Increase the heat to

medium and simmer for 3-4 minutes until

reduced by half and a syrupy consistency.

Add the reserved seeds to the syrup and

set aside to cool.

Place one cake on a serving plate and

spread with half the icing. Top with the

other cake and spread the remaining icing

over the top. Drizzle over syrup and dust

with cinnamon just before serving. d.

RECIPEVALLILITTLE

PHOTOGRAPHYJE

REMYSIM

ONS

STYLING

DAVID

MORGAN

12 delicious.

Mix and match recipes from this issue to create a rustic dinner party with a hint of spice,a warming autumn lunch for Sunday at home, and a brunch to spoil Mum this Mother’s Day.

mother’s day brunchOnion & goat’s

cheese tarts

+

Caramel walnut slice

+

Lemon curd on brioche

12154 66

spice routeFarro salad with shanklish

+

Green harissa chicken

with baked couscous

+

Ginger creams with

poached plums

8234 59

autumn’s bestCarrot soup with herb

puree and prosciutto crisps

+

Pork with prosciutto

& apricots

+

Upside-down apple &

almond cake

with pistachios 2564 104

delicious.

ISSN

1448-4455

PrintedbyHannanprint,8Priddle

Street,Warw

ickFarm

NSW

2170

underISO14001EnvironmentalCertifica

tion.Paperfibre

isso

urced

from

certifiedforestsandco

ntrolle

dso

urces.

EDITOR

Danielle Oppermann

[email protected]

FOOD DIRECTOR

Valli Little

[email protected]

EDITORIAL

Deputy Editor Shannon Harley [email protected] Subeditor/Online Editor Lara Zilibowitz [email protected]

Junior Subeditor Heidi Finnane [email protected] Coordinator Amy Pagett [email protected]

Editorial Enquiries (02) 8045 4909, [email protected]

ART

Art Director Shannon Keogh [email protected] Designer Kate Skinner [email protected]

FOOD

Assistant Food Editor Warren Mendes [email protected] Assistant Sarah Murphy [email protected]

Food Enquiries [email protected]

Senior Editor Matt Preston

Contributors Jill Dupleix, Andrea Frost, Bill Granger, Lizzie Loel,

Hilary McNevin, Jamie Oliver, Stephanie Westcott, Simon Wilkinson

NSW Sales Director Paul Blackburn (02) 8045 4666NSW Group Sales Directors Nicole Bence (02) 8045 4644,Sam Tomlinson (02) 8045 4676, Belinda Miller (02) 8045 4651

Group Sales Partnerships David Rogers (02) 8045 4741VIC Sales Director Kim Carollo (03) 9292 3204

VIC Group Sales Directors Sally Paterson (03) 9292 3217,Lisa Mikkelsen (03) 9292 3206, Astrid White (03) 9292 3222

QLD Sales Director Rose Wegner (07) 3666 6903SA Advertising Representative Maree Marasco (03) 9292 2749

WA Advertising Representative Bronwyn Robinson (08) 9326 9806Classifieds Advertising Rebecca White 1300 139 305

Commercial Intergration Manager Kate Corbett (02) 8045 4737Commercial Integration Executive Caitlin Griffith-Pecset (02) 8045 4744

Advertising Creative Director Richard McAuliffe

Advertising Creative Manager Zoe Tack

Senior Art Director, Creative Services Lisa Klaus

Production Director Mark Moes [email protected] Manager Neridah Burke [email protected]

Ad Production Manager Katie Nagy (02) 8045 4923;[email protected]

Publisher ABC Magazines Liz White [email protected] Editor ABC Magazines Marija Beram [email protected]

Commercial Manager, Food Laura Lane [email protected] Manager Anthony Whittle [email protected]

Brand Manager Renee Gangemi [email protected] Assistant Lucy Johnston [email protected]

Group Circulation Manager, Food Sheri Mohamed [email protected]

Chief Executive Officer Nicole Sheffield

Group Publisher, Food Fiona Nilsson

General Manager, Commercial Development Marcus Williams

Commercial Director Prue Cox

Director of Communications Sharyn Whitten

Marketing Director Diana Kay

General Manager, Retail and Circulation Brett Willis

Subscription Enquiries 1300 656 933; [email protected]

Enquiries: Locked Bag 5030, Alexandria, NSW 2015, tel: (02) 8045 4909, email: [email protected] Office, HWT Tower, Level 5, 40 City Rd, Southbank, Vic 3006, tel: (03) 9292 2000. delicious. is

published by NewsLifeMedia Pty Ltd (ACN 088 923 906), 2 Holt St, Surry Hills, NSW 2010, tel: (02) 9288 3000.NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007 871 178).

Copyright 2013 by NewsLifeMedia Pty Ltd. All rights reserved. “ABC” and the “Wave” device trademark areused under licence from the Australian Broadcasting Corporation. Colour separations News PreMedia.

Distributed by Gordon and Gotch Australia Pty Ltd, tel: 1300 650 666.No material may be reproduced without prior written permission of the publisher.

delicious.reservestherightto

editreaderletters.

MEMORY LANE

Looking through the April issue, I came across the self-saucing

chocolate pudding (Wicked, p 68), which is similar to the one my

83-year-old mother used to make when we were kids. It brought

back some great memories – we used to drown it in cream and she

always used the same dish, I actually think she still has it. I know

what I’ll be making this weekend. Kathy Chambers, Woodford, NSW

BRAVE NEW WORLD

Inspired by your new seasonal feature, Hand Picked (Apr 14, p 26),

I bit the bullet and got cooking. What a result! My family left

no trace of Sydney chef Mark Jensen’s water spinach with

wild mushrooms, and wok-tossed soy and sesame beef. I will no

longer procrastinate when it comes to cooking from the magazine.

Jemima Clarke, Marsfield, NSW

LEADING BY EXAMPLE

My husband and I have made a conscious effort to eat less meat,

for both ethical and health reasons. I was pleased to see some tasty

vegetarian recipes in delicious., but you really surprised me with

Matt Preston’s ‘5 reasons to go meat-free’ column (Apr 14, p 46) – if

Matt can do it, then we all can. Louise van Camp, Petersham, NSW

QUICK FIX

One look at the salted chocolate and caramel tarts on the April

cover (Apr 14, Wicked, p 71) and I drove straight to the shops

after work, bought what I needed and got baking.

Robyn Moroneyo, Illawong, NSW

Follow us:

@[email protected]/

deliciousmagazine

Send your emails to [email protected] orwrite to us at Locked Bag 5030, Alexandria, NSW 2015.

LETTER OF THE MONTHI made Valli’s apple frangipane tart with salted caramel sauce

(Kitchen Diary, Mar 14, p 56) and it proved to be a hit as

a quick but impressive dessert. A friend who is currently

caravanning in the Northern Territory asked me for a

dinner-party dessert she could make in her tiny kitchen

and the tart immediately

came to mind. It was

an absolute winner for

her, too.Michelle Elliott,

Sydney, NSW

Ed’s note:

Congratulations,

Michelle! You’ve won a

Maggie Beer gift pack,

valued at $300. Visit:

maggiebeer.com.au.

delicious. 17

Events • Photo galleries

Our new feature, Cooking School, takes

you inside some of the best classes. This

month, not only are we featuring recipes

from food writer Anneka Manning’s

BakeClub (see p 68), but we’re offering you

the chance to attend at two special classes

in Sydney for delicious. readers. The theme

of these three-hour classes will be ‘Bake to

Entertain’, arming you with a collection of

fail-safe recipes for your next gathering.

Sip on De Bortoli Este sparkling wine as

Anneka shares her expert tips and tricks,

then walk away with a box of treats from the

day, a copy of Anneka’s book, Bake, Eat,

Love, and a bakeware gift fromWiltshire.

Places are limited, don’t miss out.

WHERE: Rosebery, NSW.

WHEN: Sunday, May 25,

1.30-4.30pm &

Monday, May 26, 6-9pm.

PRICE: $125 for a three-hour

cooking class with De

Bortoli Este sparkling wine

on arrival, a copy of Bake,

Eat, Love and a Wiltshire

bakeware gift.

BOOKINGS: Taken from 10am

Wednesday, April 16,

visit: bakeclub.com.au

or tel: (02) 9399 7645.

Chicken, leek & thyme pies

with simple flaky pastry

*

Caramelised onion

& blue cheese flatbread

*

Parmesan & sesame

biscuits

*

Gluten-free mandarin, coconut

& polenta cake with

toffee mandarins

*

Pear & rosemary tart

*

Chocolate Marsala

souffle pudding

with BakeClub in Rosebery, Sydney

in season.

delicious. 19

RECIPESALEXHERBERT

PHOTOGRAPHYMARKROPER

STYLIN

GBERNISMITHIES

Sydney chef Alex Herbert of Bird Cow Fish fame, who can

be found at her stall at Eveleigh Farmers’ Market on Saturday

mornings, shares a taste of the seasonal produce in her

basket this month, from sweet Jap pumpkin to lamb shoulder.

20 delicious.

in season.

Roast pumpkin & herb salad.

Opposite: braised lamb korma

with potato and coriander.

in season.

in season.

22 delicious.

in season.

Upside-down apple & almond

cake with pistachios. Opposite:

warm spiced rice salad with

fried cauliflower and broccoli.

in season.

24 delicious.

roast pumpkin & herb saladServes 6

1/3 cup (80ml) verjuice (unripe grape juice

from gourmet food shops), warmed

3/4 cup (120g) raisins

900g small Jap (kent) pumpkin, peeled,

cut into 3cm wedges

1 lemon, 1/2 thinly sliced, 1/2 juiced

1/4 cup (60ml) olive oil

2 tbs pepitas, toasted

1/2 bunch each, coriander, mint and

flat-leaf parsley, leaves picked

Preheat oven to 200°C. Pour the verjuice

over the raisins and set aside to cool.

Arrange pumpkin and lemon slices on

a baking paper-lined baking tray. Drizzle

with oil, season, then roast for 35 minutes

or until soft and caramelised. Set aside to

cool. Reserve the oil from the baking tray.

Strain verjuice, reserving raisins, and

mix with lemon juice and reserved oil.

Place, pumpkin, lemon, raisins, pepitas

and herbs in a bowl and toss with dressing.

braised lamb korma withpotato and corianderServes 6

1.5kg lamb shoulder (off the bone),

fat trimmed, cut into 4cm pieces

2 tbs sunflower oil

2 onions, sliced

3 garlic cloves, chopped

5cm piece ginger, peeled, chopped

1 tsp ground cumin

1 tsp ground nutmeg


1 tsp garam masala

1/2 tsp red chilli powder

3 bay leaves

2 dried small red chillies

1 cup (280g) thick Greek-style yoghurt

2/3 cup (165ml) chicken stock

250g sour cream

500g (about 4) Dutch cream potatoes,

peeled, cut into 3cm pieces

Coriander and naan bread, to serve

Preheat the oven to 160°C. Season the

lamb with salt. Heat the oil in a flameproof

casserole over medium-high heat. Cook

the lamb, in batches, turning, for 6 minutes

or until browned all over, then remove from

the pan. Reduce heat to medium, add the

onion and cook, stirring, for 3-4 minutes

until softened. Add the garlic and ginger,

then cook, stirring, for a further 1 minute.

Add spices, bay leaves and chillies, and

cook for 30 seconds or until fragrant.

Add the yoghurt, stock and sour cream,

then stir to combine.

Return the lamb to the casserole, season

with pepper and bring to a simmer over

medium heat. Cover surface with baking

paper cut to fit, then cover with a lid, and

place in the oven for 2 hours or until the

meat is tender.

Meanwhile, place the potatoes in a

saucepan of cold salted water. Bring to

the boil over medium heat and simmer

for 12-15 minutes until tender, then drain.

Add the potatoes to the curry and stir

to combine. Scatter with coriander and

serve with naan.

warm spiced rice salad withfried cauliflower and broccoliServes 6

13/4 cups (350g) brown rice

1/2 head broccoli, cut into florets

1/2 head cauliflower, cut into florets

1/4 cup (60ml) olive oil,

plus extra to drizzle

1 onion, finely chopped

1 garlic clove, finely chopped

1/2 tsp black mustard seeds

1/2 bunch each mint, coriander, flat-leaf

parsley, leaves picked

1/2 bunch spring onions, white and light

green parts thinly sliced

Juice of 1/2 lemon

100g thick Greek-style yoghurt

1 tbs harissa (from gourmet food shops)

Cook rice according to packet instructions

or until tender. Bring a saucepan of salted

water to the boil and blanch the broccoli

and cauliflower for 2 minutes or until

tender. Drain and set aside.

Heat oil in a large frypan over medium

heat. Cook the onion for 3-4 minutes until

softened. Add the garlic and mustard

seeds, and cook for a further 1-2 minutes

until fragrant. Add the cauliflower and

broccoli, increase heat to medium-high

and cook for 3-4 minutes until browned.

Transfer broccoli and cauliflower

mixture to a bowl with the rice, herbs

and spring onion, then season and toss

to combine. Squeeze over the lemon

juice and drizzle over extra oil.

Combine the yoghurt and harissa,

then serve with the warm salad.

upside-down apple & almondcake with pistachiosServes 10-12


1 cup (220g) caster sugar

2 tbs brown sugar

6 eggs

1/2 cup (60g) almond meal

11/3 cups (200g) self-raising flour

1 tsp vanilla extract

Finely grated zest of 1 lemon

1/2 cup (160g) apricot jam, warmed

2/3 cup (100g) slivered pistachios

Caramelised apples

40g unsalted butter

5 Granny Smith apples, peeled,

cut into thin wedges


Preheat oven to 180°C. Line a 23cm

springform cake pan with baking paper.

For the apples, melt the butter in a

frypan over medium-high heat. Add the

apple and cook, turning, for 4 minutes

or until golden and slightly softened. Add

the brown sugar and cook for 2 minutes

or until caramelised and a syrup forms.

Arrange apple slices in a single layer over

the base of the cake pan and set aside.

Beat the butter, caster sugar and brown

sugar using electric beaters for 4 minutes

or until thick and pale. Beat in the eggs,

1 at a time, then fold in the almond meal,

flour, vanilla and lemon zest.

Pour batter over apples and bake for

50-55 minutes until a skewer inserted into

the centre comes out clean. Allow to cool

then release pan and invert onto a plate.

Brush warmed jam over cake and

sprinkle over pistachios to serve. d.

Japanese, Jap or kent pumpkinis a sweet varietal with ribbedgreen skin. Look for heavyfruit with dry, hard skin andno bruises or soft spots. Roastkent pumpkins with theirskin on for added crunch;sweet and slightly nuttybutternut pumpkins are greatpureed in soups; and you canmake pumpkin scones withsteamed Queensland blue. Fora quick snack idea, make yourown crispy pumpkin seeds bycleaning the seeds, then patting dry and tossing in 1 tbs eachmelted butterand oil. Season and bake for 30 minutes in a preheated 180°C oven.

Shoulder is a cut that’s perfect for the cooler weather, as it’s good forlong, slow-cooking, roasting or braising. It’s an economical cut too.The flesh should be a clear rosy colour (avoid lamb with a dark brownshade) and any fat should be creamy-white and feel firm.

Part of the brassica family, cauliflower is made up of a central head(curd) protected by wide leaves. Choose a firm, compact and creamywhitehead with green, crisp leaves. Avoid vegetables with a yellow tinge andunpleasant smell. Look out for the purple heirloom variety that is sweeterthan commonwhite. Cauliflower can be eaten raw – try it shaved in a saladwith parmesan and a tangy dressing, finely chopped and used in place ofrice or couscous, or bake a whole head (see Jamie Oliver’s recipe, p 103).

First discovered and cultivated as a variety by ‘Granny’ Maria Ann Smithin the Ryde district of NSW, these apples are known for their glossy greenskin and crisp, white flesh that is tart, but sweetens with maturity. Chooseheavy fruit with smooth, clear skin and no soft or dark spots. Use themfor baking as they hold their shape as they cook, or add to a winter slawor cheeseboard as they are slower to brown than other varieties when cut.

What else to buy inMayFRUIT

• avocado (Sheppard and Hass; Bundaberg, Qld)

• rhubarb (Tamborine, Qld, and Vic) • tamarillo • Australian

kiwifruit (short season) • custard apple • quince

VEGETABLES• broccoli (Mornington Peninsula, Vic) • celery (Werribee and Clyde, Vic)

• parsnip (Mornington Peninsula, Vic, and Gatton, SA) • kohlrabi

• ginger (Buderim and Eumundi, Qld) • capsicum (Bundaberg, Qld)

• leek (Robinvale,Werribee andMornington Peninsula, Vic)

event.

In association with

Wewrapped up our series of ABC

delicious. Produce Awards showcase

events around the country with dinner at

Rushcutters in Sydney hosted by ABC 702

Sydney’s SimonMarnie (above left with

delicious. editor Danielle Oppermann).

NSW state judgeMartin Boetz (top right

with Produce Awards project manager

Lucy Allon) prepared a four-course feast

using some of the state’s best produce,

including Tathra Oysters and Palmers

IslandMulloway. Each course was matched

withMcWilliam’sWines. For more photos,

visit: deliciousmagazine.com.au.

showcase dinnerat Rushcutters, Sydney

delicious. 27

PHOTOGRAPHYANDYLEW

IS

Come to a place where you can discover an abundance of

locally caught, home-grown and organic produce. A place

that caters for all tastes. From casual alfresco dining and

first class restaurants to pubs and cafes, cooking schools,

farmers markets and food festivals.

Discover the naturally refreshing flavour of the Sunshine Coast.

The Spit, Mooloolaba

visitsunshinecoast.com.au

SCAN TODOWNLOAD

YOUR FREE

OFFICIAL FOOD GUIDE

MAKE THE MOSTOF THE MOMENT6DYRXU�WKH�ư�DYRXU�RI�WKH�6XQVKLQH�&RDVW

Trends • News • Travel • Products • Books

TABLE TALK• The Walter Burley Griffin-designed

Incinerator in Willoughby, Sydney, has

been given new life with a hip cafe

of the same name by owner Jonathan

Slingo (ex-Merivale). Serving up fresh

daytime dishes from the woodfired

oven alongside The Grounds Roasters

coffee as well as tipples after 10am if

you prefer a glass of Champagne with

your poached eggs and wood-smoked

salmon. Visit: theincinerator.com.au.

• Also on Sydney’s northside, Mercato

e Cucina (meaning ‘market and

kitchen’) is a sleek new Italian

restaurant in Gladesville with a bakery,

butcher, wine cellar, greengrocer

and deli on the side, so you can pick

up provisions after enjoying a plate

of braised veal shoulder ravioli.

Visit: mercatoecucina.com.au

• Smoked meats and fish, oysters and

absinthe, and all in a revamped pub –

oui monsieur! Le Bon Ton, formerly The

Glasshouse Hotel in Vic’s Collingwood,

has been taken over by the Balleau

brothers, who are also behind Chingon

in Richmond. Visit: lebontonmelb.com.

• Acclaimed chef Philippa Sibley and

restaurateur Jason M Jones have

opened Melbourne’s first ticketed

restaurant, Prix Fixe, in the CBD. The

monthly set menus are themed, from

‘A Midsummer Night’s Dream’ to ‘The

Whole Hog’. Visit: prixfixe.com.au.

• Passionate chef and ABC delicious.

Produce Awards judge Mark

McNamara (ex-Appellation), has

opened a space for interactive cooking

classes in SA’s Barossa Valley. Mark’s

classes explore a range of cuisines

and traditions. Visit: foodluddite.com.

delicious. 29

Sydney’s new northside

cafe, The Incinerator. Left:

old-world elegance at new

Melbourne absinthe and

oyster bar Le Bon Ton.

WORDSHEID

IFIN

NANE,SHANNON

HARLEY,HILARYMCNEVIN

&LARA

ZILIBOW

ITZ

LOCO FOR COCONot just for cooking, cold-pressed, organic virgin

coconut oil is a great treatment for hair and skin. We’re

loving the hair serum ($29.95/70ml) from Aussie-owned

Coconut Revolution. Visit: coconutrevolution.com.au.

IN SEASONWear your love of fresh

vegetables on your

sleeve with Gorman’s

graphic Winter Harvest

Dress. $269. Visit:

gormanshop.com.au.

30 delicious.

insider.

THE PERFECTGIFTThis month we bring you the ultimate foodie

gift to treat Mum or yourself with our premium

subscription package for only $120, including

a year of delicious. and a deluxe pantry box

including Atticus & Max Bloody Beetroot

Relish, David Bitton BBQ Sauce, Sami’s

Kitchen Zaatar, Stefano’s Lemon Curd, Bright

Chocolate Ecuador Block and Thistle Be Good

Moroccan Couscous. See p 48 for details.

KITCHEN GARDENAs the weather cools, it’s time to sow a winter crop

– think heirloom root veg such as beetroot, carrot

and celeriac. The Little Veggie Patch Co Heirloom

Seeds come in beautifully illustrated packs, from

$2.25. Visit: littleveggiepatchco.com.au.

RISE AND SHINEThe versatile Cuisinart Griddler

is a sandwich press and grill

with removable waffle plates,

so you can prepare the ultimate

Mother’s Day brunch with ease.

$219; waffle plates $49.95 extra

(gift with purchase until May 31).

Visit: cuisinart.com.au.

INNER-CITY BUZZHarvested from beehives

in the heart of Sydney,

Centennial Park Honey

is 100 per cent raw with

a unique floral flavour.

$13/300g. Visit:

centennialparklands.com.au

STACKING UPThis set of nesting cake tins in

the distinctive retro prints of Irish

designer Orla Kiely is a great gift

idea for the mum who bakes. $89.95.

Visit: domayneonline.com.au.

insider.

DanielWilson, chef and owner of Huxtable restaurant inMelbourne has come out with

Huxtabook: Recipes fromSea, Land and Earth (Hardie Grant, $49.95), a mix of playful

and elegant dishes from the restaurant and his travels. Easy to navigate, the book is

divided into chapters reflecting the restaurant’s menu – Bites, Sea, Land, Earth and Sweets.

Celebrating recipes handed down through the generations,Nonna toNana: Stories

of Food and Family ($59.95) documents the culinary traditions of 15 Australian

grandmothers from diverse cultural backgrounds.Written and published byMelbourne

sisters Jessie and Jacqueline DiBlasi, the book is inspired by recipes from their own

Nonna Giovanna, who shares her recipes for beef ragu and fried sweet ricotta cakes.

Tasty Express (RandomHouse, $39.99) is packed with easy-to-make recipes with

bold full-page photography from Sneh Roy of award-winning food blog Cook Republic.

Sneh presents a delicious range of new recipes and a handful of her most popular

creations, including sticky caramel chicken wings and gingerbread tiramisu.

With recipes for every occasion, from brunch and picnics to afternoon tea and dinner

parties, Three Sisters Bake (Hardie Grant, $39.95) by Scottish sisters Gillian, Nichola

and Linsey Reith, is a pretty celebration of food for sharing with friends and family.

Celebrity chef Pete Evans’ new book,Healthy Every Day (PanMacmillan, $39.99), has

plenty of inspiration for overhauling your weekly repertoire. Inspired by the paleo diet,

Pete has made over classic recipes to make them lighter and healthier –think fish tagine

with quinoa – also throwing in some sugar, gluten and dairy-free desserts.

TASTE TESTPARIS PASTRY CLUBHardie Grant, $34.95

French-born pastry chef Fanny Zanotti,

who currently works at London’s new

Chiltern Firehouse, shares recipes from

a life spent cooking in this nostalgic

cookbook. She reminisces about fond

memories from her family home – from

her mother’s orange and yoghurt cake

to her grandmother’s chewy nougat.

Fanny also shares her own recipes

from her years as a pastry chef in top

restaurants, such as her deconstructed

version of a pumpkin pie and a

decadent triple-chocolate mousse

cake. Her step-by-step instructions

take the mystery out of puff pastry,

but instead, I tried my hand at Fanny’s

grandmother’s clafoutis. I took her

lead and tweaked the recipe for the

season, using apples instead of

cherries. The result was simple and

splendid, a cross between a fruit flan

and a baked custard. Lara Zilibowitz d.

DON’T MISS• On Thursday, May 8, CampQuality

Supper Club is hosting a nation-wide

dinner party in 150 of Australia’s top

restaurants to support children living

with cancer. Some of the participating

restaurants include Sydney’s Quay and

Vue deMonde inMelbourne. Visit:

supperclub2014.org.au to book a table.

• Grab a picnic blanket and head to the

Tasting Australia’s Producers’ Picnic on

Sunday, May 4 in Victoria Square,

Adelaide. Browse the stalls, chat to the

producers and fill your basket with some

of the best produce the state has to offer.

Visit: tastingaustralia.com.au.

• Sample the best of Sydney’s markets

with ‘Markets inMay’, a month dedicated

to the finest stall-holders. Stop byMartin

Place at lunchtime on Thursday, May 1

for a freemarket display with producers

offering samples of their goods.

Make your next BBQ

memorable with our 100%

Australian Gold Angus

Beef Sausages, fl avoured

with cracked pepper and

Barossa Valley Shiraz wine.

WORDSLARA

ZILIBOW

ITZ

PHOTOGRAPHYNIG

ELLOUGH

delicious. 33

insider.

Flour and StoneWHERE 53 Riley St, Woolloomooloo,

NSW, (02) 8068 8818.

WHO Celebrated pastry chef Nadine

Ingram has opened up her own slice

of bakery heaven after working at

Le Gavroche and The Ivy in London,

and Sydney’s Bourke Street Bakery.

THE BUZZ This cosy inner-city cafe

bursts with an abundance of daily

baked goods and a constant flow

of people coming for breakfast,

lunch and everything in between.

THEMENU Breakfast staples include

avocado on toast or boiled eggs with

soldiers (the bread is from Brickfields

in Chippendale) and the rotating

blackboard menu could include a

Ferrero Rocher-like hazelnut torte,

leek and gruyere tart or Nadine’s

signature ‘joy of a lemon drizzle cake’.

THEDRINKSOrganic teas by Rabbit

Hole and brews by Coffee Alchemy.

MUST-EAT The lamington with sponge

layers soaked in panna cotta and

bound with berry compote.

Flour powerPastry chef Nadine Ingram has worked in some of the best-knownrestaurants and now offers daily baked goods at her Sydney cafe.

choc-hazelnut torteServes 8-10

12/3 cups (250g) hazelnuts, roasted,

skins removed, plus extra to serve

400g dark chocolate

250g softened unsalted butter


6 eggs, separated

3/4 cup (185ml) pure (thin) cream

Preheat the oven to 150°C. Grease

and line a 22cm springform pan.

Place the hazelnuts in a food processor

and whiz until finely ground. Set aside.

Place 220g chocolate in a food processor

and whiz until finely chopped. Set aside.

Using electric beaters, beat the butter

and 3/4 cup (165g) sugar until thick and

pale. Add yolks, 1 at a time, beating well

after each addition, until combined.

Gradually add chocolate and ground

hazelnut, beating until combined.

In a clean, dry bowl whisk eggwhites

with remaining 1/4 cup (55g) sugar until

stiff and glossy, then fold a little through

the chocolate mixture to loosen. Fold in

remaining eggwhite until just combined.

Pour into the pan and bake for 1 hour

10 minutes or until the centre of the cake

bounces back. Cool in pan for 10 minutes

then remove from pan and transfer to

a wire rack to cool completely.

Place the cream and remaining 180g

chocolate in a heatproof bowl set over

a pan of simmering water, until melted.

Cool, then spread ganache over the cake

and top with extra roasted hazelnuts.

Street smartThe team behind popular Brunswick Street Alimentari in Fitzroyhave branched out into another of Melbourne’s hot eat streets.

farro salad with shanklishServes 4

13/4 cups (400g) farro*

1 rosemary sprig

1 small onion, cut into wedges

1 bunch broccolini, blanched,

refreshed

1/2 bunch dill sprigs

1/2 bunch basil, leaves picked

1/3 cup (55g) blanched almonds,

roasted, chopped

100g shanklish* or feta, chopped

Basil pesto

Bunch basil, leaves picked

2 tbs pine nuts

1/3 cup (25g) grated parmesan

1/3 cup (25g) grated pecorino

1/3 cup (80ml) extra virgin olive oil

Rinse the farro well and drain. Place faro,

rosemary and onion in a saucepan of cold

salted water over medium heat. Bring to a

simmer, then cook for 25-30 minutes until

tender. Drain the farro, discarding the

rosemary, season and set aside to cool.

Meanwhile for the pesto, place all the

ingredients in a small food processor and

process until a smooth paste.

Combine the farro with the broccolini,

dill, basil, and 1/2 cup pesto. Top with

almonds and shanklish, then serve.

* Farro (a grain from the same family

as pearl barley with a chewier, nuttier

texture) and shanklish (a Middle

Eastern cheese made from cow or

sheep milk that’s shaped into balls

and covered in zaatar, thyme and

pepper) are both available from

delis and gourmet food shops. WORDSHILARYMCNEVIN

FOOD

PHOTOGRAPHYBRETTSTEVENS

STYLIN

GBERNISMITHIES

34 delicious.

insider.

Smith StreetAlimentariWHERE 302 Smith St, Collingwood,

Vic, (03) 9416 1666.

WHO Meaghan Gorski and Paul and

Linda Jones who own all-day diner

Gorski and Jones next door have

created a food, wine and coffee hub.

THE BUZZ White tiled walls, high

ceilings and a vast array of deli goods

and take-home meals are feeding the

inner-north – think wine, charcuterie

and a wicked chocolate mousse.

THE MENU Free-range chickens,

suckling pig and roast beef twirl on

the rotisserie, while seasonal salads

may include roasted beetroot with

feta, walnuts and dill, or shaved fennel

with orange, chicory and currants. Plus

meatballs, risotto and pasta to go.

THEDRINKS There’s a smart wine list,

good coffee and juices.

MUST-EAT Roasted Bannockburn

chicken filled with lemon, rosemary

and parsley is a life-saver for the

cook’s night-off. Salads too are a must.

Upper crustTwo Adelaide chefs have teamed up to open new bakery and cafeButterfingers, where “handmade fun food” is the order of the day.

braised beef & cauliflower pieServes 8

1kg beef cheeks, trimmed

2 cups (500ml) red wine

11/2 tsp fennel seeds, ground

1 tsp whole black peppercorns

1 each cinnamon quill, bay leaf, star anise

1/3 cup (50g) plain flour


1 each onion and celery stalk, chopped

2 carrots, chopped

100ml Pedro Ximenez or sweet sherry

3 sheets frozen shortcrust pastry, thawed

Chopped flat-leaf parsley, to serve

Cauliflower puree

600g cauliflower, chopped

600g desiree potatoes, peeled, chopped


75g unsalted butter

Place the beef, wine, spices and 11/2 tbs

salt in a non-reactive bowl. Cover and

refrigerate for at least 6 hours or overnight.

Drain the beef, reserving the wine and

discarding spices, and pat dry. Dust in

2 tbs flour, shaking off excess. Heat oil

in a casserole over medium-high heat and

cook beef, turning, for 7-8 minutes until

browned, then remove from casserole.

Reduce heat to medium, add onion,

celery and carrot, and cook for 3-4 minutes

until softened. Return beef to pan with the

reserved wine and 1 cup (250ml) water.

Cover surface with a piece of baking paper

and bring to a simmer. Cover with lid and

reduce heat to low. Cook, occasionally

turning beef, for 21/2 hours. Add the Pedro

Ximenez and cook for a further 30 minutes.

Combine remaining 2 tbs flour with1/3 cup (80ml) water, then stir into the

casserole until smooth. Cook for a further

5 minutes or until thickened. Cool slightly,

then chill to cool completely. Remove beef

and shred, then combine with 11/2 cups

thickened sauce and vegetables.

Meanwhile for puree, place cauliflower

and potato in a saucepan of cold salted

water. Bring to the boil and cook for

10-15 minutes until tender. Drain, mash

and beat in the cream and butter while

still warm. Season and set aside to cool.

Preheat oven to 210°C. Grease a deep

26cm pie dish and line with pastry,

patching sheets. Add beef, then top with

cauliflower puree. Bake for 35 minutes or

until pastry is golden. Serve with parsley. WORDSSIM

ON

WILKIN

SON

FOOD


STYLIN

GBERNISMITHIES

36 delicious.

insider.

ButterfingersWHERE 168 Melbourne St,

North Adelaide, SA, (08) 7225 8855.

WHO Bakers Domenic Tiani and

Nicole Abbasi have made their dough

in Adelaide institutions including

Mulots Patisserie, Nano, ETC and

Martini Restaurante, where they met.

THE BUZZ Butterfingers has only been

open a few months in well-heeled

North Adelaide, but its recycled

timber and metal are much older,

coming from a pavilion at the Wayville

Showground. Try for a seat at the

communal table outside if it’s warm.

THE MENU Domenic has a passion for

pies that are made with top-quality

ingredients in unique combinations.

“Butter sticks” are crunchy lengths

of house-made focaccia with different

fillings, while the apple and lemon

tarts are hard to pass up.

MUST EAT The pies. Try the braised

beef cheek with Pedro Ximenez and

cauliflower puree if it’s on. d.

NEWSLIFEMEDIA

CREATIVESERVIC

ES

delicious. CAMPBELL’S ADVERTISING FEATURE

Boost the flavour of these hearty family favouriteswith the all-natural range of Campbell’s Real Stock.

REAL BEEF BURRITOS1/4 cup (60ml) olive oil

750g chuck steak or gravy beef,

thinly sliced

1 large onion, finely chopped

2 garlic cloves, crushed

1 tsp Mexican chilli powder

1 tsp ground cumin

2 tbs tomato paste

2 cups (500ml) Campbell’s Real Stock: Beef

400g can corn kernels, rinsed, drained

2 tomatoes, quartered, seeds removed,

thinly sliced into strips

1/2 bunch coriander, leaves chopped

6 tortillas, heated or chargrilled

Heat a non-stick frypan over medium heat.

Add 1 tbs oil and cook the beef, in batches,

stirring, until browned. Transfer beef to

a plate and set aside.

Add onion, garlic, Mexican chilli powder

and cumin to pan and cook, stirring, for

2 minutes. Return beef to pan with tomato

paste and cook, stirring, for 2 minutes.

Pour in Campbell’s Real Stock and

bring to boil. Reduce heat to low and

simmer for 30 minutes or until the liquid

has almost evaporated. Season to taste.

Meanwhile, combine the corn, tomato,

coriander and remaining 2 tbs oil in a bowl.

Season to taste.

To assemble, place a tortilla on a flat

surface. Place a little beef just left of centre.

Top with corn salsa and roll into a burrito.

Repeat with remaining tortillas and serve

immediately. Makes 6

OVEN-BAKED TOMATO

& CHICKEN RISOTTO

1 tbs olive oil


100g bacon rashers, thinly sliced

500g chicken thigh fillets, thinly sliced


1 tsp finely grated lemon zest

1 tbs finely chopped fresh rosemary

1/2 tsp dried chilli flakes (optional)

2 cups (440g) arborio rice

The real dealOne hundred per cent all-natural

beef or chicken bones, vegetables

and spices, and four hours of gentle

simmering go in to each carton of

Campbell’s Real Stock. The result

is a clear stock that adds a deeper,

richer flavour to your favourite

meals in minutes. Perfect in risottos,

soups, casseroles and braises.

Take stock

2 tbs tomato paste

1L (4 cups) Campbell’s Real Stock: Chicken

Finely grated parmesan (optional), to serve

Preheat the oven to 180°C.

Heat the oil in a large flameproof,

ovenproof dish over medium heat. Cook the

onion and bacon, stirring, for 2 minutes or

until golden. Add the chicken and cook,

stirring, for 3-4 minutes until golden. Add

garlic, lemon zest, rosemary and chilli, if

using, and cook for a further 2 minutes.

Add the rice and cook, stirring, for

1 minute to coat the grains. Mix the tomato

paste and Campbell’s Real Stock in a jug and

Pour over rice. Bake, covered, for 35 minutes

or until rice is just tender and the liquid has

almost been absorbed. Stir through the

parmesan, if using, and serve. Serves 6

38 delicious.

$$$

From light and floral to dark and rich, Andreaexplains the spectrum of dessert wines.

what to drink when. by andrea frost

GIVENHOWLITTLE sweet wine we drink on a regular

basis, you might well be surprised how many styles there

are in the world. Dessert wines make up some of the world’s

most lauded, famous, expensive and delicious wines.

In Australia, dessert or ‘sticky’ wines fall broadly into

two camps: wines that are made from grapes that have

sweetened on the vine, and those that have been made

from wine that has been fortified during winemaking.

The first style, often made from semillon or riesling, produces wines that are light

golden in colour and super sweet. These grapes may have been left to ripen longer or

affected by a naturally occurring fungus, called botrytis cinerea, which transforms the

grapes into intense, sweet and unattractive looking bunches called ‘Noble Rot’. Look

for sweet or botriysed wines from warmer regions such as the Hunter Valley, Riverina

and North East Victoria. Flavours can include honey, apricots, marmalade, mandarins

and blossom. Pair such wines with fresh fruit, a lemon cheesecake or creme caramel.

The second style, the fortified wines, are those where fermentation has been

stopped early, some fortifying agent such as grape spirit added so that the wines are

higher in alcohol and hedonism. Such wines include sherry, liqueur muscat and port.

In Australia, you can’t go past Rutherglen in North East Victoria for some of the

worlds best fortified wines. Styles range from sweet, amber and luscious to dark,

rich and viscous. Pair with strong blue cheeses to rich chocolate desserts or, as

blasphemous as it is, pour over ice cream and top with shavings of chocolate. d.

Follow Andrea at newrubypress.com; and send your wine questions

for Andrea to: [email protected].

Sweet talk

“Does it matter which wine I use for cooking?”Yes, but it doesn’t have to be too special as it’s mostly used to boostflavours in the dish. The idea is that wine changes as it is heated – useamedium-bodied dry wine, so as not to overpower with tannins, andavoid wines that are highly acidic, as this is only amplified by cooking.

Campbells IsabellaRare RutherglenTopaque, $120

Like dark toffee, this wine

offers heady aromas of

treacle and mocha, while

the palate is intense, rich,

sweet and opulent. A rich

and complex wine to be

paired with the most

hedonistic offerings.

$$Brown Brothers PatriciaLate Harvest NobleRiesling 2008, $35

From the famous Milawa

vineyard this wine has a

golden colour with complex

aromas of warm honey and

marmalade. The palate is

rich with luscious sweetness

and wonderful length.

$De Bortoli Noble One2010, $33

An Australian wine icon.

Made from botrysied

semillon, it’s golden in

colour and offers a rich

bouquet and finely

balanced palate. Flavours

of honey, mandarin and

a hint of vanilla are lifted

with a little acidity.

WORDSANDREA

FROST

ILLUSTRATIO

NSSTEPHANIE

WESTCOTT

THE VIBRANT COLOURS, rich aromas

and complex flavours of Indian food

mean there are many reasons to love

this spice-laced cuisine. However, if

I had to choose only five, which I must

for this column, the reasons below draw

me back to the subcontinent literally

and in the kitchen.

1India is a jolly big place

The sheer size of India means a wealth

of different climates and environments, whichmeans not just 19

or so different regional cuisines but also the fact that everything

from coconuts to peppercorns varies in flavour from coast to

coast. It’s the same in cities likeMumbai

where you’ll find the local Marathi cuisine

living beside onion-free Gujarati food

from the north andMangalorean

cuisine from the south. So basically

calling something ‘Indian’ is about as

specific as calling a cow a ‘mammal’.

2Spice not spicy

Once Indian food was prized in the

West for its heat alone but in the last

decade we’ve started to understand it’s

the combination of spices that makes Indian cuisine special

rather than just the heat of dried red chilli. Oh, and that

This month, Matt shares his love of Indian cuisine in all its diversity, fromgolden fried street food to creamy curries redolent of the glory days of the Raj.

to love Indian foodateaspoon of curry powder just won’t cut it. It can be as simple

as poaching apricots with green cardamom pods or making a

tandoori marinade for chicken thighs out of lemon, yoghurt and

garlic with turmeric, cumin, coriander, cloves and cardamom.

3Indians are sweet on sour

Much is always made about the spice and heat of Indian

food but it’s the clever use of sourness that impresses me

most. Yoghurt or curd is a staple on many tables. While on the

Mangalore or Konkan coasts in the west not only do they use

yoghurt, lemon juice and vinegar, but also tamarind, mango and

sourness from two fruit trees related to the mangosteen. From

one comes powdered kokum (made from the dried skins of the

fruit), and from the fruit of the other, a sticky, dark and smoky

kachampuli or Coorg vinegar. Few things

are better than fried chicken tossed in

this tangy local vinegar or, continuing

the theme, the sourness of a properly

fermented lentil batter that adds tang

to those crispy pancakes called dosa.

4Street food

While rich dishes such as chicken

korma, creamy with pounded ingredients

including cashew, come from the royal

courts, some of India’s best dishes come

from far humbler places. Every city in India has its favourite

street food, whether it’s the crisp, puffed cups of semolina filled

with potato, chickpeas and tamarind called panipuri or lacy

orange sweet fried jalebi, the burrito-like kati rolls of Kolkata,

or the stuffed flatbreads called parathas in Old Delhi.

5Naan

Indians love their bread – unleavened chapati, flaky

paratha – but foremost amongst these are those puffy

tandoori-cooked naan whether brushed with ghee or stuffed

with dried fruit and nuts in the Kashmiri style. All I really need

to be happy is a good rogan josh and basket of garlic naan. d.

Matt Preston's latest cookbook, Fast, Fresh and Unbelievably

Delicious (Plum/ PanMacmillan; $39.99) is on sale now.

“It’s the combinationof spices that makesIndian cuisine specialrather than just theheat of dried chilli.”

ILLU

STRATIO

NSTEPHANIE

WESTCOTT

matt preston.

40 delicious.

ADVERT I S EMENT

1

meet the expert

baristas at

harvey norman®

Come in-storeand talk to our

qualified baristas.Let them helpyou explore a

whole new worldof coffee appliancesand accessories

personal style.

1. Jura ‘Impressa J9.3’ One-Touch TFT Automatic Coffee Machine (J93), $2,950

Stylish and simple to use, the ‘J9.3’ features a large colour screen and scroll wheel, offering

a generous coffee menu with programmable functions. The machine makes silky-smooth

froth for cappuccinos, and comes with a stainless-steel milk container. Also pictured

are the Luigi Bormioli Thermic Dual Wall Glasses: 85ml (6510352), $19.95; 270ml

(6510354), $34.95; and 105ml (6510353), $24.95 (all sets of two). To find the complete

recipe for this delicious espresso glaze cake, visit HN.COM.AU/ESPRESSOYOURSELF H A R V E Y N O R M A N . C O M . A U

When espresso coffee is aconstant in your household

An automatic machine is ideal for

anyone who craves convenience in the

kitchen and wants to entertain with ease.

•

Make light work of whippingup perfect hot drinks

and café-quality desserts

IMPRESS YOUR GUESTS WITH THIS

MOLTEN MOCHA PUDDING

For the complete recipe, visit

HN.COM.AU/ESPRESSOYOURSELF

2. Saeco ‘Minuto’ Automatic Coffee

Machine (HD876203), $799

Sleek and ultra-compact, the ‘Minuto’

offers an integrated milk frother and

ceramic grinders, plus programmable

preference settings to ensure your coffee

is just the way you like it, every time.

3. Délonghi ‘Magnifica S’ Fully Automatic

Coffee Machine (ECAM22110SB), $899

With its one-touch operation system,

integrated bean grinder and ability to

prepare two cups of coffee with a single

brewing, the ‘Magnifica S’ is sleek,

user-friendly and super-efficient.

STAND & DELIVER

BA

C

DUAL WALL GLASSES TRAP THE HEAT

Luigi Bormioli Thermic Dual Wall Glasses

(all sets of two). A. Great for lattes, 270ml

(6510354), $34.95. B. Perfect for hot

chocolates, 340ml (6510355), $39.95.

C. Ideal for espresso, 105ml (6510353), $24.95.

cafe-style accessories

Molten mocha puddings

2

3

ADVERT I S EMENT

4

4. DéLonghi ‘PrimaDonna Exclusive’ Fully Automatic

Coffee/Chocolate Machine (ESAM6900), $3,499

The only coffee machine that will make you a hot chocolate, the ‘PrimaDonna

Exclusive’ features an intuitive colour screen with six standard coffees to choose from

plus multi-user functionality that allows you the freedom to program your own. (Price

includes the milk jug and the separate hot chocolate carafe pictured). Also pictured is

the Luigi Bormioli Thermic Dual Wall Glass, 270ml (6510354), $34.95 (set of two).

H A R V E Y N O R M A N . C O M . A U


5. Breville ‘The Oracle’

Manual Automatic

Coffee Machine

(BES980), $2,499

Combining automatic

grinding, dosing and

tamping features with

manual options that

allow users to extract

espresso shots to

within +/- 1°C of their

ideal temperature,

‘The Oracle’ brings

true café style to your

home. Also pictured

are the Luigi Bormioli

Thermic Dual Wall

Glasses, 85ml

(6510352), $19.95

(set of two).

ADVERT I S EMENT

5

Espresso caramel tart

PERFECT FOR THOSE WHOLOVE being in full control

A manual machine offers complete

creative control for aficionados who enjoy

the process of crafting the ultimate coffee.

•

Perfect your signature drink andexperiment with sophisticated

and coffee-infused masterpieces

TEST YOUR CULINARY SKILLS WITH

THIS ESPRESSO CARAMEL TART



6

7

FULL OF BEANS

D

AD-ON FOR THE ARTISAN

6. Sunbeam ‘Cafe Series’ Espresso

Coffee Machine (EM7000R), $949

The ‘Cafe Series’ machine is made

from high-quality materials and features

pressure indicators to help you brew the

perfect espresso time and time again.

7. Breville ‘The Barista Express™’

Espresso Machine (BES870), $799

Offering 18 grind settings and full control

over the extraction and dose functions,

this powerful machine with integrated

grinder and milk frother will have you

making café-quality coffee in the

comfort of your own home.

FRESH BEANS MAKE GREAT COFFEE

D. Délonghi Coffee Storage Vacuum

Canister (DECC500), $69.95

The airtight vacuum seal on this canister

will keep coffee beans fresh for longer.

Coffee bean biscotti

for homes that needcoffee to be convenient

Capsule machines are a perfect fit for

busy contemporary lifestyles that demand

quality coffee at the push of a button.

•

Enjoy quality coffee on the goand pre-prepare sweet treats

for a fuss-free fix

THIS COFFEE BEAN BISCOTTI CAN BE

STORED FOR A QUICK AND EASY TREAT



8

9

STAND & DELIVER

B

E

F

8. Nespresso ‘Lattissima Pro’

Coffee Machine (EN750MB), $899

This sleek and sophisticated Nespresso

machine boasts a patented automatic

cappuccino system designed to deliver

light and perfectly textured milk.

9. Lavazza ‘A Modo Mio’ Capsule

Coffee Machine (ELM5400S), $299.95

Featuring a programmable long and short

espresso button plus an integrated milk

jug, this machine comes with a capsule

starter pack and offers authentic coffee at

the push of a button. Also pictured is the

Luigi Bormioli Thermic Dual Wall Glass,

105ml (6510353), $24.95 (set of two).

KEEP YOUR PODS CLOSE AT HAND

E. For creative convenience, Dimora Universal

Capsule Holder (DCUPH), $39.95. F. Show your

true colours and store in style, Dimora Caffé

Entry Capsule Holder (DCENES), $24.95.

extra organised

ADVERT I S EMENT

10

G

H

I

J

K

L

10. Nespresso ‘Inissia’ Capsule Coffee Machine (EN80BAE), $249

Combining striking European design with clever energy-saving features,

Nespresso ‘Inissia’ is the stylish way to achieve quality coffee in an instant.

Available in black and red. Also pictured is the Luigi Bormioli Thermic

Dual Wall Glass (below left), 85ml (6510352), $19.95 (set of two).


espresso your personal styleHarvey Norman has everything you need to create a caféat home. Head in-store or online to view the full rangeG. A must for texturing milk, Dimora Caffé Milk Jug, 200ml (DCMJ6), $16.95.

H–K. A glass for every coffee, Luigi Bormioli Thermic Dual Wall Glasses (all sets of two):

H. 270ml, $34.95; I. 85ml, $19.95; J. 340ml, $39.95 and K. 105ml, $24.95.

L. A light dusting for a sweet finish, Dimora Caffé Chocolate Shaker (DCCS), $12.95.

Visit any Harvey Norman store to meet the expert baristas and view the range.

For more information, call 1300 464 278 or visit harveynorman.com.au

Not available at all stores. To find out what’s happening at your local Harvey Norman®,

contact your store directly. Harvey Norman® stores are operated by independent franchisees.

48 delicious.

subscription offer.

Treat Mum or yourself withour premium subscriptionpackage, including a yearofABC delicious. plusa deluxe pantry box forONLY $120 or subscribefor 1 year and pay just $65.

Yes, I would like to subscribe to delicious.YOUR PAYMENT OPTIONS:

Me Gift

1 year (11 issues) Australia $120 Save 22% + uTaste box

1 year (11 issues) Australia $65 Save 22%

2 years (22 issues) Australia $119 Save 28%

For overseas rates, please visit: magsonline.com.au.

An annual subscription to delicious. includes 10 monthly issues

plus a double December/January issue.

MY DETAILS:

Mrs/Ms/Miss/Mr

Address

Postcode Daytime telephone

Email DOB

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 Diners Club

Card number

■■■■ ■■■■ ■■■■ ■■■■Cardholder’s name (please print)

Cardholder’s signature

Expiry date /

3 EASY WAYS TO SUBSCRIBE

magsonline.com.au/del/m1405dlc

1300 656 933 and quote m1405dlcOverseas, tel: +61 (0)2 9282 8023

Send original or copy of this coupon(no stamp required) to:NewsLifeMedia,Reply Paid 87050,Sydney NSW 2001

HURRY! OFFER ENDS MAY 14, 2014.

Offer is available for delivery to Australian addresses only. Gift is subject to

availability, while stocks last and products may vary. uTaste hamper will be delivered

separately to your subscription. By including your email address, delicious. will keep

you informed of offers and updates from NewsLifeMedia, and specially selected

partners. Please tick if you’d prefer to miss out on offers and updates from:

NewsLifeMedia Our specially selected partners.

Privacy Policy can be found at www.magsonline.com.au/t/PrivacyInfo and includes

important information about our collection, use and disclosure of your personal

information (including to provide you with targeted advertising based on your

online activities). It explains that if you do not provide us with information we

have requested from you, we may not be able to provide you with the goods and

services you require. It also explains how you can access or seek correction of your

personal information, how you can complain about a breach of the Australian Privacy

Principles and how we will deal with a complaint of that nature.

Inside your uTaste pantry box (valued at $60):

+ David Bitton BBQ Sauce

+ Sami’s Kitchen Zaatar

+ Stefano’s Lemon Curd

+ Atticus & Max Bloody Beetroot Relish

+ Bright Chocolate Ecuador Block

+ Thistle Be Good Moroccan Couscous

To guarantee pre-Mother’s Day delivery of your uTaste

box, orders must be received by April 28, 2014

(postal orders must be received by April 25, 2014).

DON’T MISS OUT!

OFFER ENDS MAY 14, 2014

Visit: magsonline.com.au/del/m1405dlc

or tel: 1300 656 933 and quote: m1405dlc

• Curtis Stone’s new LA restaurant • Baking basics • The best of Jewish comfort food

delicious. 51

ADVERTISING FEATURE

delicious. 53

valli’s kitchen diary.

RECIPESVALLILITTLE

PHOTOGRAPHYJE

REMYSIM

ONS

STYLING

BERNISMITHIES&

DAVID

MORGAN

Entertaining tonight,

but stuck for inspiration?

Valli saves the day with

three of her all-time

favourite dinner party

menus – take your pick

from stress-free French,

Italian or Thai.

onion & goat’s cheese tartsMakes 4

375g block frozen puff pastry, thawed

1 egg, lightly beaten

1/2 cup (170g) onion jam

200g log firm goat’s cheese,

sliced into 4 rounds

1 tbs thyme leaves

Olive oil, to drizzle

2 tbs honey (optional)

Watercress sprigs, to serve

Preheat the oven to 200°C. Line a baking

tray with baking paper. Place the pastry

on a lightly floured surface and roll out to

5mm thick. Use a 7.5cm pastry cutter

to cut out 8 rounds. Lay 4 rounds on

the prepared baking tray and brush

with egg. Using a 5cm cutter, cut a hole

in the centre of the remaining 4 rounds,

discarding the small circles, and sit

the rings on top of the bases, pressing

gently to seal.

Bake the tart shells for 5 minutes or

until lightly puffed. Gently press down

the centre of the pastry and fill the cavity

with onion jam. Sit a round of goat cheese

on top and scatter with thyme leaves.

Drizzle with oil and bake for a further

8-10 minutes until the pastry is puffed and

crisp and the cheese is starting to melt.

Drizzle tarts with honey, if using, and

serve with watercress on the side.


delicious. 55

roast duck breast with orange,cranberry & walnut saladServes 4


Finely grated zest and juice of 2 oranges

Finely grated zest and juice of 1 lemon

1 tbs soy sauce

1/2 cup (125ml) chicken stock

1/3 cup (110g) orange marmalade

4 duck breast fillets

Orange, cranberry & walnut salad

(recipe follows), to serve

Place sugar and 1/2 cup (125ml) water in a

saucepan over low heat and simmer until

sugar dissolves. Add citrus zest and juice,

soy, stock and 2 tbs marmalade. Return

to the boil, reduce heat to low and simmer

for 2-3 minutes until syrupy, then set aside.

Score the duck skin, season well and

place, skin-side down, in a cold frypan.

Place the pan over medium-low heat,

then cook for 5-6 minutes until the fat has

rendered and the skin is golden. Place,

skin-side up, on a baking tray and brush

with remaining 2 tbs marmalade. Bake for

5 minutes for medium-rare or until cooked

to your liking, then rest for 3 minutes.

Add the resting juices from the duck

to the sauce and gently reheat. Slice the

duck and serve with the salad and sauce.

orange, cranberry & walnut saladServes 4

2 tbs red wine vinegar


3 oranges

2 wiltof, leaves separated, torn if large

1/4 cup chopped dill

1/4 cup chopped chives

1/4 cup mint leaves, roughly chopped

1/4 cup flat-leaf parsley, roughly chopped

1 celery heart, leaves torn

1/4 cup (40g) dried cranberries, soaked in

boiling water for 10 minutes, drained

1/2 cup (50g) walnuts, toasted, chopped

Whisk together the vinegar, oil and finely

grated zest and juice of 1 orange. Season.

Peel and segment remaining 2 oranges

and combine with the remaining salad

ingredients. Toss with dressing and serve.

make-ahead berry soufflesServes 4

Melted butter, to grease

1 cup (220g) caster sugar, plus extra

3 cups (450g) frozen berries,

thawed


1 tsp lemon juice

1 tbs cornflour

3 eggwhites

Icing sugar and vanilla ice cream,

to serve

Preheat oven to 200ºC. Grease four 1-cup

(250ml) capacity ramekins. Dust with extra

caster sugar, shaking out any excess.

Combine the berries, vanilla, lemon juice

and 1/2 cup (110g) caster sugar with 1/4 cup

(60ml) water in a saucepan over medium

heat. Combine cornflour with 1 tbs water,

add to the berries and cook for 2-3 minutes

until fruit has broken down. (The mixture

can be chilled for 3-4 hours at this stage.)

Whisk eggwhites and remaining 1/2 cup

(110g) caster sugar in a bowl until thick and

glossy. Fold three-quarters of the cooled

berry sauce into the eggwhite. Divide the

remaining sauce among the ramekins and

top with eggwhite mixture.

Bake for 10-12 minutes until risen. Dust

with icing sugar and serve with ice cream.

56 delicious.

confit tomato& ricotta crostiniServes 4


2 garlic cloves, finely chopped

1 tbs fennel seeds, crushed

1 tsp white sugar

2 x 250g punnets cherry tomatoes,

halved

8 slices sourdough bread

250g ricotta

Basil leaves, to serve


Combine oil, garlic, fennel seeds, sugar

and tomato in a bowl. Season and toss

gently to combine. Transfer to a baking

paper-lined baking tray and bake for

30 minutes or until soft and caramelised.

Chargrill the sourdough, then spread

with ricotta, top with confit tomatoes and

drizzle with pan juices. Season and serve

immediately with basil leaves.

pesto-crusted lamb rackswith golden parmesan potatoesServes 4

3 x 5-cutlet French-trimmed

lamb racks

100ml olive oil

4 potatoes, cut into 2cm-thick slices

120g jar good-quality basil pesto

2 cups (140g) fresh breadcrumbs

2 tbs Dijon mustard

2 tbs grated parmesan

Steamed green and yellow beans,

to serve

Preheat the oven to 180°C. Line 2 baking

trays with baking paper.

Season the lamb racks. Heat 1 tbs oil

in a frypan over medium-high heat. Cook

lamb, in batches, turning, for 3-4 minutes

until browned. Set aside to cool.

Place potato in a saucepan filled with

cold salted water over high heat. Bring

to the boil and cook for 3-4 minutes until

parboiled, drain and pat dry. Arrange slices

in a single layer on one of the baking trays,

drizzle with 2 tbs oil and season.

Combine the pesto, breadcrumbs and

remaining 2 tbs oil in a bowl, then season.

Spread the mustard over the skin side of

the lamb racks, then cover with the pesto

mixture, patting down well to form a

crust. Transfer the lamb to the other

baking tray and place in the oven, on the

top shelf, with the potato underneath,

then bake for 25 minutes or until the crust

is golden and lamb is medium-rare

or until cooked to your liking. Remove

the lamb and set aside to rest, loosely

covered with foil, for 10 minutes.

Sprinkle the parmesan over the potato

and return them to the top shelf of the

oven for a further 10 minutes or until the

potato is cooked, crisp and golden.

Slice the lamb into cutlets and serve

with the potato and beans.

aperol spritz jelliesServes 4

Aperol is a classic Italian aperitivo,

but here I’m using it to end the meal.

6 titanium-strength gelatine leaves* (see

Shopping list, p 57)

150g caster sugar

750ml bottle prosecco

100ml fresh orange juice

1/2 cup (125ml) Aperol or Campari

Whipped cream, fresh orange segments

and blanched finely pared orange

zest, to serve

Soak the gelatine in a bowl of cold water

for 5 minutes to soften.

Place the sugar, prosecco and orange

juice in a saucepan over medium heat.

Warm gently, stirring, until sugar dissolves.

Squeeze excess water from the gelatine

and add to the orange juice mixture,

stirring until dissolved. Set aside for

10 minutes to cool. Strain mixture through

a sieve into a clean bowl and add the

Aperol. Pour into 4 serving glasses and

place in the fridge for 4 hours or until set.

Serve with whipped cream, orange

segments and orange zest.


thai fish pieServes 4-6

400ml can coconut milk

1 lemongrass stalk (inner core only),


2cm piece ginger, grated

2 tsp grated palm sugar

1 long red chilli, seeds removed, chopped

2 tsp fish sauce

Juice of 1/2 lime

4 kaffir lime leaves, 2 shredded

2 tbs green curry paste

1.2kg pontiac potatoes, roughly chopped

80g unsalted butter, plus extra to dot

1/4 cup (60ml) milk

250g skinless ling fillets, chopped

250g skinless salmon fillets, chopped

16 green prawns, peeled, deveined

1 cup (120g) frozen peas, thawed

2 tbs finely chopped coriander leaves


Combine coconut milk, lemongrass, garlic,

ginger, sugar, chilli, fish sauce, lime juice, kaffir

lime leaves and curry paste in a saucepan over

medium heat. Bring to a simmer, stirring, then

set aside for 10 minutes to infuse.

Meanwhile, place potato in a saucepan

of cold salted water over high heat. Bring to

the boil, then simmer for 12 minutes or until

tender. Drain, then mash, add the butter and

milk, season and beat with a wooden spoon

until smooth and creamy.

Place the fish, prawns and peas in a 1.2L

baking dish. Remove lemongrass and whole

lime leaves from the sauce and discard. Add

the coriander, then pour over the seafood.

Top with the mashed potato, raking the surface

with a fork, and dot with extra butter.

Bake for 25-30 minutes until the top is

golden and seafood is cooked, then serve.

delicious. 59

thai chicken cakesMakes 24

These can be made ahead and reheated

in a 180°C oven for 20 minutes.

500g chicken mince

1 egg, beaten

1/2 cup (35g) fresh breadcrumbs

1 tbs fish sauce

1 tbs red curry paste

2 tbs finely chopped coriander root

1 small red chilli, seeds removed,

finely chopped

4 spring onions, finely chopped

1/4 cup (60ml) sunflower oil

Iceberg lettuce, lime wedges

and sweet chilli sauce, to serve

Place the mince, egg, breadcrumbs, fish

sauce, curry paste, coriander root, chilli

and spring onion in a bowl and use your

hands to combine.

Using tablespoonfuls of mixture, shape

into 24 small patties, pressing to flatten

slightly. Transfer to a large baking tray and

chill for 15 minutes.

Heat oil in a frypan over medium-high

heat. Cook the patties for 2 minutes each

side or until cooked through.

Serve cakes with the lettuce leaves,

lime wedges and sweet chilli sauce.

ginger creams withpoached plumsMakes 6

3 titanium-strength gelatine leaves

11/2 cups (375ml) pure (thin) cream


1 cup (250ml) ginger beer

2 tsp grated ginger

1/2 tsp ground ginger

Sunflower oil, to shallow-fry

8 wontons wrappers,

halved diagonally

Icing sugar, to dust

Poached plums

4 blood plums, halved

2 strips finely pared orange zest


Soak the gelatine in a bowl of cold water

for 5 minutes to soften.

Meanwhile, combine the cream, sugar,

ginger beer and fresh and ground ginger

in a saucepan, and bring to a simmer over

medium heat. Squeeze excess water from

gelatine and add to cream mixture. Strain

mixture through a sieve into a bowl then

chill for 1 hour or until starting to thicken.

Remove from fridge, lightly whisk and

pour into six 200ml capacity ramekins.

Return to fridge for 4 hours or until set.

For the poached plums, combine the

plum, orange zest, sugar and 1 cup

(250ml) water in a saucepan over medium

heat. Bring to a simmer, then reduce heat

to low and simmer for 5 minutes or until

plums are just tender and syrup thickens

slightly. Remove from the heat and

transfer to a heatproof bowl to cool,

then place in the fridge to chill.

Heat 1cm oil in a small saucepan over

medium-high heat. Fry wonton wrappers,

in batches, turning, for 30 seconds or until

crisp and golden. Remove and drain on

paper towel. Dust with icing sugar.

Serve creams garnished with wonton

crisps and poached plums. d.


60 delicious.

FAMILYLA-based Aussie chef Curtis Stone’s

first restaurant, Maude, dishes up

a unique produce-driven concept.

This month he shares punchy citrus

recipes from his debut menu.

curtis stone.

Opposite: lemon curd on brioche. This page (clockwise from

top left): the pared-back interior at Maude; Curtis Stone;

quaint touches in the dining room; Curtis plating up fettuccine

with prawns, finger lime and grapefruit beurre blanc.

WORDSLARA

ZILIBOWITZ

RECIPESCURTIS

STONE

FOOD


FOOD

STYLING

BERNISMITHIES

LOCATIO

N&PORTRAIT

PHOTOGRAPHYRAYKACHATORIAN

“There’s a tremendous amount of

in owning your own restaurant.”

creativity and excitement involved

MICHELIN STAR-TRAINEDCHEF, internationally recognised

television personality, best-selling author and entrepreneur with

famous good looks, Melbourne-born Curtis Stone seems to have

it all. Well, he does now, after the celebrated opening of his first

restaurant in LA, Maude, which is named after the 38-year-old’s

grandmother; who first taught him to make fudge when he was five.

The intimate 25-seat diner opened in February in Beverly Hills,

where Curtis lives with his wife, Lindsay, and two-year old son,

Hudson. “I literally bounce out of bed every day to get into the

kitchen. There’s a tremendous amount of creativity and excitement

involved in owning your own restaurant – for example I can’t wait

to see how the terrine turned out from the night before,” he tells us.

Before he gained international recognition hosting TV

programs such as Surfing the Menu, Take Home Chef and US

reality show Top Chef Masters, Curtis trained classically under

three-Michelin-star maestro Marco Pierre White in London at

The Cafe Royal and Mirabelle, before going on to become head

chef at Marco’s Quo Vadis. “It’s been too long since I was doing

the day in, day out in a restaurant kitchen. I’ve really cut back on

travel so that I can be here, on the line, every night that I possibly

can. It’s my second baby after Hudson.”

The concept is unique – each month Curtis sets himself the task

to come up with a new degustation menu centred around a single

seasonal ingredient. “For our opening month the theme was citrus,

next artichokes, then peas and so on. Sometimes the hero

ingredient is at the centre of the plate, and other times it’s a little

addition to set the meal off. The changing menu is a challenge

to test our creativity in the kitchen: how far can you go with citrus?”

Curtis’ aim was to create something sophisticated yet casual, in

the vein of a hosted dinner party with friends. This is reflected in

the eclectic mix of vintage crockery and photo of grandmaMaude

on the mantelpiece. Curtis’ wife even has a favourite table with

her name etched beneath. “I guess it’s a bit of a family affair and

an intimate, special space to be in everyday,” he says.

Visit: mauderestaurant.com.

curtis stone.curtis stone.

delicious. 63

Orange mostarda

with semolina crackers

orange mostardaMakes 11/3 cups (400g)

11/2 tbs caster sugar1/3 cup (80ml) champagne vinegar

1 tbs yellow mustard seeds

8 oranges

2 tsp sunflower oil

2 eschalots, finely chopped1/2 cup (180g) honey

1 rosemary sprig

1 thyme sprig

1 tbs Dijon mustard

2 tbs mustard powder

Semolina crackers (recipe follows),

to serve

To pickle the mustard seeds, place the

sugar, 1/4 cup (60ml) vinegar and 1/3 cup

(80ml) water in a small saucepan over

medium-high heat. Bring to the boil,

add the mustard seeds and cook for

8-10 minutes until a thick syrup. Cool.

Meanwhile, use a vegetable peeler to

peel the oranges in long strips – do not

remove the white pith. Finely dice the peel

until you have 1 cup (170g) peel. Juice one

orange (you’ll need 1 tbs juice).

Bring a saucepan filled with water to

the boil over high heat. Add the diced

orange peel and cook for 5 minutes.

Drain. Repeat this process twice so

the citrus is tender and no longer bitter,

then refresh in iced water.

Heat a small saucepan over medium-low

heat. Add the oil, eschalot and a pinch

of salt, then cook, stirring, for 3 minutes

or until tender. Add the honey and

2 tbs water, and bring to a boil over

medium-high heat. Add the rosemary and

thyme. Simmer for 5 minutes for the

flavours to infuse, then remove the

rosemary and thyme and discard. Whisk

in the mustard, mustard powder and

remaining 1 tbs vinegar. Simmer, whisking

constantly, for 5 minutes or until the liquid

is reduced by one-third.

Reduce heat to low, add the blanched

peel and cook for 5 minutes or until peel is

translucent. Remove from the heat and stir

in the pickled mustard seeds with reserved

1 tbs orange juice. Season and chill until

ready to serve with semolina crackers.

semolina crackersMakes 36 crackers

You will need a pasta machine.

3/4 cup (110g) plain flour3/4 cup (110g) semolina flour

21/2 tbs olive oil,

plus extra to brush

Using an electric stand mixer fitted with

the dough hook attachment, mix the

flours, oil, 1/2 cup (125ml) warm water and

1 tsp fine sea salt for 7 minutes on medium

speed or until the dough is smooth.

Transfer the dough to a lightly floured

work surface and form into a ball. Divide

the dough into 8 portions and place the

portions on a lightly oiled baking tray.

Cover and set aside at room temperature

for 30 minutes to rest.

Preheat the oven to 190°C. Line 2 large

baking trays with baking paper. Set a pasta

machine on the widest setting. Run the

dough through a few times, folding

it in half each time, until elastic. Keep

rolling the dough through the settings,

reducing the thickness each time, until

2mm thick. Lay the sheet on a baking tray.

Repeat with the second piece of dough

and place on the tray next to the other

sheet. Repeat with 2 more pieces of dough

and place on the second tray. (Reserve the

remaining 4 pieces for a second batch).

Using a pastry brush, lightly coat the

dough sheets with oil and sprinkle with

sea salt flakes. Prick the dough sheets all

over with a fork and bake, rotating pans

halfway, for 10 minutes or until golden.

Set aside to cool then break into pieces.

Repeat with remaining 4 balls of dough.

carrot soup with herb pureeand prosciutto crispsServes 6 as a starter

4 slices prosciutto

1 tbs olive oil

2 eschalots, finely chopped

800g carrots, cut into 3cm pieces

1.25L (5 cups) chicken stock

Finely grated zest of 1 orange

and juice of 3 oranges

Creme fraiche, to serve

Herb puree

1/2 bunch flat-leaf parsley,

leaves picked

2 tbs chopped chives

2 tbs chopped tarragon

Preheat the oven to 220°C. Place the

prosciutto on a baking tray lined with

baking paper and bake for 8 minutes

or until prosciutto is crisp and brittle.

Transfer to a wire rack to cool completely.

Break into small pieces and set aside

until ready to serve.

For the puree, place herbs in a small

saucepan of boiling water and blanch

for 2 minutes or until leaves start to break

down. Drain and refresh in iced water.

Drain the herbs and place in a small food

processor. Season with a generous pinch

of salt. Add 1 tbs water and blend until

smooth. Cover and refrigerate.

Heat oil in a large saucepan over

medium heat. Add the eschalot, then

season and cook for 2 minutes or until

tender. Add the carrot and cook, stirring

occasionally, for 10 minutes or until

starting to soften.

Add the stock and cook for 40 minutes

or until the carrot is tender and the stock

has slightly reduced. Remove from the

heat and stir in the orange juice and zest.

Use a stick blender to blend until smooth.

Serve the soup topped with herb puree,

creme fraiche and prosciutto chips.

delicious. 65

curtis stone.

Carrot soup with herb

puree and prosciutto crisps

66 delicious.

curtis stone.

“The monthly menu is a little challenge to test our

creativity in the kitchen: how far can you go with citrus?”

fettuccine with prawns, fingerlime and grapefruit beurre blancServes 4-6

2 tbs olive oil

1 fennel bulb, thinly sliced,

fronds reserved

1/2 bunch cavolo nero (Tuscan cabbage),

thinly sliced

1 long red chilli, thinly sliced

18 large green prawns, peeled

(tails intact), deveined

400g fettuccine

3 finger limes (optional), peeled

Grapefruit beurre blanc

1 cup (250ml) grapefruit juice,

strained

1 cup (250ml) dry white wine

1 eschalot, thinly sliced

1 tarragon sprig

1/2 tsp whole black peppercorns


125g chilled unsalted butter, chopped

Garlic chips

3 garlic cloves, thinly sliced

Sunflower oil, to shallow-fry

For the garlic chips, fill a small saucepan

with 3cm oil and place over medium heat.

In 2 batches, add garlic and shallow-fry,

stirring, for 1 minute or until golden.

Using a slotted spoon, transfer the garlic

to a piece of paper towel to drain.

For the grapefruit beurre blanc,

combine the grapefruit juice, wine,

eschalot, tarragon, and peppercorns in a

small saucepan over medium-low heat and

simmer gently for 30 minutes or until the

liquid is reduced to 1/3 cup (80ml). Strain

the liquid and return to the saucepan.

Place the saucepan over low heat and

whisk in the cream. Add the butter, 1 piece

at a time, whisking constantly to form a

smooth, creamy sauce. Season with salt,

remove from the heat and cover to keep

warm, whisking occasionally.

Heat a large frypan over medium-high

heat. Add 1 tbs oil with the fennel slices

and cook for 5 minutes or until golden and

softened. Add the cavolo nero and chilli,

then cook for a further 2 minutes or until

the cavolo nero is just wilted. Season and

remove fennel mixture from the pan.

Return the pan to medium-high heat.

Add remaining 1 tbs oil and prawns and

cook, turning, for 4 minutes or until just

cooked. Return the fennel mixture to the

pan with the prawns and toss to combine.

Meanwhile, cook the fettuccine in a

saucepan of boiling salted water according

to packet instructions or until al dente.

Using tongs, transfer the pasta to the

pan with the prawns, and toss to coat.

Add the beurre blanc, fennel fronds

and 1/4 cup (60ml) pasta cooking water.

Season and toss to combine.

Serve pasta immediately topped with

garlic chips and finger lime pearls, if using.

lemon curd on briocheMakes 4 cups

This curd is my dear mum Lozza’s recipe.

It’s one of the first things she taught me to

make – we’d have it on toast for breakfast.

You will need a kitchen thermometer. Store

any leftover curd in an airtight jar in the

fridge for up to 3 weeks.

5 eggs

11/4 cups (275g) caster sugar

1 cup (250ml) freshly squeezed lemon

juice (from about 6 lemons)

250g unsalted butter, at room

temperature, chopped

Toasted brioche slices, icing sugar, ice

cream and mint, to serve

In a heatproof bowl, whisk together the

eggs, caster sugar and lemon juice. Set

the bowl over a saucepan of simmering

water and whisk constantly for 10 minutes

or until it reaches 85°C. The mixture

should be smooth and thick, similar

to hollandaise sauce.

Remove the bowl from the heat and set

aside to cool to 35°C. Whisk in the butter,

1 piece at a time, until combined, then

strain through a fine sieve. Cover the

surface of the curd with plastic wrap to

prevent a skin from forming. Cover and

refrigerate for 3 hours or until thickened.

Serve curd spread on toasted brioche,

then dust with icing sugar and top with

a scoop of ice cream and mint leaves. d.

Fettuccine with prawns,

finger lime and grapefruit

beurre blanc

Sydney-based author, food editor and baking whiz Anneka Manning’s

new cooking school, BakeClub, celebrates the traditional art of baking

and the timeless techniques that get passed through the generations.

delicious. 69

cooking school.cooking school.

Opposite: caramelised onion & blue cheese flatbread.

This page (clockwise from top left): BakeClub classes

are hands on; Anneka Manning; chocolate chunk fudge

& hazelnut cookies (recipe p 72); orange blossom

cheesecake with pomegranate syrup (recipe p 74).

cooking school.

70 delicious.

CREATING AN ETHEREAL SPONGE, complete with jam, cream and the

CWA tick-of-approval is the stuff of baking dreams, but such techniques

have become a forgotten craft in our busy lives (not to mention the

proliferation of artisan bakeries and patisseries around the country

making it so easy – and appealing – to cheat).

With this in mind, Sydney-based author and food editor AnnekaManning

created BakeClub. “I discovered that so many people loved the idea of baking,

but they didn’t do it at home because it was too hard and they didn’t have the

time,” says Anneka. “I wanted to bring back traditional skills and show people

that baking doesn’t have to be tricky.” And so, drawing on her 23 years of

experience in Australian food print media and her passion for baking, Anneka

launched BakeClub a year ago.

Each month Anneka hosts pop-up demonstrations and private classes in

major cities and regional areas around the country. Classes are hands-on and

focus on recipes that home cooks want to make. We joined Anneka for one of

her 3-hour classes at a bright and airy studio in Sydney’s Rosebery where she

guided us through baking 101, sharing her expert tips and tricks along the

way. “BakeClub is about empowering people, so they enjoy baking,” she says.

WORDSHEID

IFIN

NANE

RECIPESANNEKA

MANNIN

GPHOTOGRAPHYALAN

BENSON

STYLING

BERNISMITHIES

OWNER AnnekaManning.

STYLE Traditional baking

techniques and heirloom recipes

adapted to suit modern lifestyles.

WHERE Catch Anneka at a

number of locations, including

Thredbo, NSW; Jindabyne, NSW;

and Sydney’s Rosebery (see Out

& About, p 17, for our exclusive

reader event with Anneka in

Rosebery) as well as private

group classes at various locations

around the country.

UPCOMING CLASSESNo Time

to Bake, Thredbo, May 3; Monday

Morning Cooking Club – Family

HeirloomBaking, Sydney, June 2;

Let’s Eat Cake, Sydney, June 15.

All classes are $150/person.

Visit: bakeclub.com.au.

caramelised onion& blue cheese flatbreadServes 10 as a starter

20g unsalted butter

3 red onions, halved, thinly sliced

2 tbs brown sugar

150g gorgonzola dolce* (see Shopping

list), crumbled

1/3 cup (50g) pine nuts

Rocket leaves, to serve

Flatbread dough

3 cups (450g) bread & pizza flour* (see

Shopping list), plus extra to dust

7g sachet dried instant yeast


For the dough, combine flour, yeast and

1 tsp salt in a large bowl and make a well

in the centre. Combine oil and 1 cup

(250ml) warm water, then add to the flour

mixture. Stir to combine, then use your

hands to form into a soft dough. Turn out

onto a lightly floured surface and knead

for 5-8 minutes until smooth and elastic.

Place the dough in an oiled bowl,

turning to coat lightly with the oil. Cover

with plastic wrap and rest in a warm place

for 1 hour or until doubled in size.

Meanwhile, to make the caramelised

onion, place the butter and onion in a

saucepan over medium heat and cook,

stirring occasionally, for 12-15 minutes

until onion is soft. Sprinkle with the sugar

and cook, stirring, for 6-8 minutes until

the onion is glossy and caramelised, and

any excess liquid has evaporated. Remove

from heat and set aside to cool.

Preheat the oven to 230°C. Line a large

baking tray with baking paper.

Knock back the dough. Turn out onto

a lightly floured surface and knead for

2-3 minutes until smooth and elastic.

Roll out to a 1cm-thick 40cm x 25cm oval.

Transfer to the lined baking tray. Top

the dough with the caramelised onion,

leaving a 1cm border, then sprinkle over

the gorgonzola and pine nuts. Season

with freshly ground black pepper and

bake for 18-20 minutes until golden

and cooked through.

Allow the flatbread to cool for

5 minutes, then scatter with rocket

leaves. Slice into wedges and serve

warm or at room temperature.

“I wanted to teach people how to bake and

show that it doesn’t have to be tricky.”

THE DELI &GOURMET SHOPFreeze-dried raspberries,have a long shelf life andadd a crunchy texture tocake toppings and biscuitdoughs. Available from:essentialingredient.com.au; substitute fresh orfrozen, thawed berries.

Gorgonzola dolce, mildcreamy Italian bluecheese; substitute anothersoft blue cheese.

Orange blossom water,traditionally used inMiddle Eastern dessertsto add a delicatefloral flavour.

THE SUPERMARKETBread & pizza flour, (alsoknown as ‘strong’ flour)has a higher gluten-content than regular plainflour and is more suited touse in yeast-based recipes.

layered white chocolate cakeServes 15

400g white chocolate, chopped

300g unsalted butter, cut into 1cm pieces

300ml milk

11/2 cups (330g) caster sugar


3 eggs, at room temperature,

lightly beaten

3 cups (450g) plain flour

3 tsp baking powder

1/2 cup (165g) good-quality raspberry jam

Freeze-dried raspberries* (see Shopping

list) or fresh raspberries, to decorate

White chocolate ganache

750g white chocolate, chopped

1 cup (250ml) pure (thin) cream


and line two 20cm round cake pans.

Place chocolate, butter and milk in

a saucepan over medium heat and cook,

stirring, until melted and smooth. Transfer

to a bowl and set aside to cool completely.

Add the sugar, vanilla and eggs to the

chocolate mixture and whisk until well

combined. Sift in the flour and baking

powder, then stir until just combined.

Divide mixture evenly between cake pans

and tap pans gently on a flat surface to

remove any air bubbles. Bake for 1 hour

or until a skewer inserted into the centre

comes out clean. Cool the cakes in pans

for 10 minutes, then turn out onto a wire

rack to cool completely.

Meanwhile, for the ganache, place the

chocolate and cream in a heatproof bowl

set over a saucepan of simmering water

(don’t let the bowl touch the water),

stirring until smooth and melted. Remove

bowl from heat and cover with plastic

wrap. Chill, stirring occasionally, for

11/2 hours or until it reaches a thick

spreadable consistency. Divide the

ganache into three portions (you will use

1 portion for the filling and the remaining

2 to ice the cake) and use immediately.

To assemble the cake, trim the top of

the cooled cakes to level, then slice each

cake in half horizontally. Place one cake

layer on a serving plate, and spread with

one-third of the ganache filling, then top

with 2 tbs jam. Repeat layering two more

times, finishing with a final layer of cake.

Using a palette knife, spread remaining

ganache icing over the top and sides

of the cake. Decorate the cake with

freeze-dried raspberries, then serve.

cooking school.

72 delicious.

chicken, leek & thyme pieswith simple flaky pastryMakes 6

400g desiree potatoes,

peeled, cut into 2cm pieces

60g unsalted butter

2 leeks (pale part only), halved

lengthways, chopped

1 celery stalk, thinly sliced

4 prosciutto slices, chopped

1/3 cup (50g) plain flour

1/2 cup (125ml) milk

2 quantities Anneka’s simple flaky

pastry (recipe follows)

10 thyme sprigs, leaves removed

1 egg, lightly beaten with 2 tsp milk

Poached chicken

1.5kg whole chicken

2 carrots, thinly sliced

2 celery stalks,

thinly sliced

1 onion, unpeeled, quartered

2 bay leaves

10 whole peppercorns

For the chicken, place all ingredients in

a large saucepan or stockpot and add

enough cold water to cover the chicken by

about 2cm. Cover with a lid and bring to

the boil over medium heat. Reduce heat

to low and gently poach for 40 minutes or

until the chicken is just cooked through.

Remove the chicken from stock, transfer

to a bowl and place in the fridge to cool.

Strain the stock, discarding the solids.

(The stock can be reserved and kept

frozen for up to 3 months). Return 1.5L (

6 cups) stock to the saucepan and bring

to the boil. Add the potato and boil for

8 minutes or until just tender. Remove

the potato from the stock with a slotted

spoon and set aside. Continue boiling

the stock for a further 15 minutes or until

reduced to 2 cups (500ml). Set aside.

Meanwhile, shred the chicken meat,

discarding the skin and bones. Cover

and chill until needed.

Melt 20g butter in a saucepan over

medium-low heat. Add the leek, celery

and prosciutto, then cook, stirring

occasionally, for 15 minutes or until

the vegetables are just soft. Transfer

to a bowl and set aside.

Melt the remaining 40g butter in

a saucepan over medium heat. Add the

flour and whisk for 1 minute. Remove

pan from heat and gradually add

the reduced stock and milk, stirring

constantly, until smooth and combined.

Return pan to medium heat and cook,

stirring constantly, until thickened and

simmering. Remove from heat and

transfer to a large bowl. Stir in the

shredded chicken, potato and leek

mixture, then season well with salt

and freshly ground black pepper.

Chill for 1 hour or until cooled.


six 3/4 cup (185ml) ovenproof dishes

or ramekins.

Roll out the pastry on a lightly floured

work surface until 4mm thick. Using the

top of one of the dishes as a guide, cut

out 6 rounds of pastry. Divide the chicken

mixture among the dishes and top each

pie with some thyme leaves. Brush the

edge of the dish with a little of the egg

wash, then place a piece of pastry over

each pie. Press down the edges with a

fork to seal. Cut a small cross or two slits

in the top of each pie, then brush pastry

with a little egg wash to glaze.

Place the pies on a baking tray and

bake for 25-30 minutes until the pastry

is golden and crisp.

Serve pies straight from the oven.

anneka’s simpleflaky pastryMakes 3-4 individual pie tops

or one 25cm pie top

11/4 cups (185g) plain flour

125g unsalted butter, frozen

Combine the flour and a pinch of salt in

a bowl. Holding the frozen butter with

a piece of foil or baking paper (this will

prevent it from melting), coarsely grate

onto a chilled plate. Add grated butter

to the flour, then using a round-bladed

knife or palette knife, cut through the

flour and butter until mixed and evenly

combined. Sprinkle 1/3 cup (80ml) chilled

water over the flour and butter mixture.

Using the knife again in a cutting motion,

mix until evenly combined and the mixture

starts holding together. Press a little of

the mixture between your fingers, if it

holds together easily, there is no need

to add more water. If it doesn’t, add an

extra 1 tsp chilled water, then test again.

Bring the pastry together with your hands

and transfer to a lightly floured, cool work

surface. Lightly knead the pastry with your

fingertips for 30 seconds or until smooth

and soft (the butter pieces will be visible

in the pastry). Shape the pastry into a

disc, then enclose in plastic wrap and

chill for 30 minutes before using.

chocolate chunk fudge& hazelnut cookiesMakes about 35

These cookies will keep in an airtight

container in a cool place for up to 2 weeks.

450g good-quality dark chocolate,

roughly chopped


1/2 firmly packed cup (125g)

brown sugar

2 eggs, at room temperature

11/2 cups (225g) plain flour

1/2 tsp baking powder

3/4 cup (100g) roughly chopped

roasted hazelnuts

Place 300g dark chocolate in a heatproof

bowl set over a saucepan of simmering

water (don’t let the bowl touch the water).

Stir over low heat until the chocolate is

melted and smooth. Remove from the

heat and set aside to cool.

Beat the butter and sugar with electric

beaters until thick and pale. Add the

eggs, 1 at a time, beating well after

each addition until well combined.

Add the cooled chocolate and beat

until combined. Sift the flour and baking

powder together, then fold into the

mixture. Add the hazelnuts and remaining

150g dark chocolate, then stir until evenly

combined. Cover the bowl with plastic

1. Roll out the pastry on a lightly floured work surface

until 4mm thick. 2. Brush the edge of the dish with

a little eggwash so the pastry adheres during cooking.

3. Brush the pastry with a little eggwash for a golden

crust. 4. Serve the pies straight from the oven.

cooking school.

wrap and chill for 1 hour or until the

mixture is firm enough to roll into balls.

Preheat the oven to 180°C. Line a large

baking tray with baking paper.

Roll heaped tablespoonfuls of the

cookie dough into balls and place on the

baking tray, spaced 5cm apart. Place any

remaining dough back in the fridge. Use

your hands to flatten the balls slightly until

4cm in diameter, then bake for 10 minutes

or until they are still slightly soft to the

touch. Remove the cookies from the oven

and cool completely on the tray. Repeat

with the remaining dough.

orange blossom cheesecakewith pomegranate syrupServes 10

100g plain sweet biscuits (we used

morning coffee biscuits)

50g unsalted butter, melted

375g cream cheese, at room

temperature, cut into 1cm pieces


3/4 cup (185g) sour cream



1 tbs finely grated orange zest

3 tsp orange blossom water*

(see Shopping list, p 70)

Orange & pomegranate syrup

Seeds of 1 pomegranate,

juice reserved


1/2 cup (125ml) orange juice, strained

Preheat the oven to 150°C. Grease a 20cm

springform cake pan and line the base

with baking paper.

Place the biscuits in a food processor

and whiz until fine crumbs. Add the

melted butter and whiz until combined.

Sprinkle biscuit mixture over the base of

the pan and press down to cover evenly.

Place the pan on a baking tray and chill

for 30 minutes.

Whiz cream cheese in the cleaned food

processor until smooth. Add eggs and

whiz to combine, then add the sour

cream, cream, sugar, orange zest and

orange blossom water, and whiz until well

combined, scraping down the side and

base of the bowl if necessary.

Remove the pan from the fridge and

pour mixture over the biscuit base. Gently

tap the pan on the bench to remove any

air bubbles, then bake for 1 hour and

10 minutes or until the cheesecake is just

set but the centre still has a slight wobble

when gently shaken. Turn off the oven and

cool the cheesecake in the oven with the

door ajar for at least 1 hour (this helps

prevent the top of the cheesecake from

cracking). Transfer the cheesecake to

the fridge and chill for at least 3 hours.

For the pomegranate syrup, strain the

juice from the seeds into a small saucepan

and set the seeds aside. Add sugar and

orange juice to the pan and stir over

medium-low heat until sugar dissolves.

Bring to a simmer and cook for 10 minutes

or until the syrup has thickened and

reduced to 1/3 cup (80ml). Remove from

the heat and set aside to cool. Once cool,

stir in the reserved pomegranate seeds.

Slice the cheesecake into wedges and

top with pomegranate syrup to serve.

gluten-free mandarin,coconut & polenta cakewith toffee mandarinsServes 10

2 large mandarins

1 cup (100g) almond meal

1/2 cup (90g) instant polenta

1/2 cup (45g) desiccated coconut




11/2 tsp vanilla extract

Double thick cream, to serve

Toffee mandarins

4 mandarins, peeled, thinly sliced


Place the whole mandarins in a small

saucepan and cover with water

(if necessary, top with a small saucer

and a sheet of baking paper to keep

the mandarins submerged). Bring to

the boil, then cook for 45 minutes or

until very soft when tested with a skewer.

Drain and set aside to cool.

Preheat the oven to 160°C. Line the

base and sides of a 20cm springform

cake pan with baking paper.

Quarter the boiled mandarins,

discarding the core and any seeds.

Whiz in a small food processor until

smooth. Set puree aside.

Combine the almond meal, polenta,

coconut and baking powder in a bowl

and stir to combine.

Beat the eggs, sugar and vanilla with

electric beaters until very thick and pale

and a ribbon trail forms when the beater

is lifted (this will take about 3-4 minutes).

Fold the mandarin puree into the egg

mixture until just combined, then fold in

polenta mixture until evenly combined.

Pour the mixture into the prepared pan

and smooth the surface with the back

of a spoon. Bake for 40-45 minutes until

the cake is firm to the touch and a skewer

inserted into the centre comes out clean.

Cool the cake in the pan for 5 minutes

before releasing the pan and transferring

the cake, still on the base, to a wire rack

to cool completely.

Meanwhile, for the toffee mandarins,

line a large baking tray with baking paper

and arrange the mandarin slices in a

single layer on the tray. Place the sugar

and 1/3 cup (80ml) water in a small

saucepan and stir over medium heat,

without boiling, until the sugar dissolves.

Bring to the boil, without stirring, and

cook, occasionally brushing the sides

of the pan with a pastry brush dipped

in water to remove any sugar crystals, for

7-10 minutes until golden. Remove from

heat and drizzle half the toffee evenly

over the mandarin slices. Set mandarins

aside to cool. Add 1/4 cup (60ml) water to

the remaining toffee and stir to combine

and form a syrup. Pour the hot toffee

syrup over the cake and set aside to cool.

Serve the cake topped with the toffee

mandarin slices and cream on the side. d.

74 delicious.

Gluten-free mandarin,

coconut & polenta cake

with toffee mandarins

RECIPESWARREN

MENDES

PHOTOGRAPHYBEN

DEARNLEY

STYLING

BERNISMITHIES

Experimenting with global cuisines doesn’t have to

be tricky when you can whip up a Sri Lankan fish curry

or lamb schnitzel with slaw in 30 minutes or less.

sri lankan salmon curryServes 4

2 garlic cloves

3cm piece ginger, sliced

2 tsp each panch phoran*

and whole coriander seeds

1 tbs mild madras curry powder

2 small green chillies, chopped

2 tbs sunflower oil

1 onion, chopped

4 tomatoes, chopped

10 curry leaves

1 bunch broccolini

270ml can coconut milk

600g skinless salmon fillets,

cut into 3cm pieces

Shredded coconut, lime wedges,

chutney and warmed roti, to serve

To make the curry paste, place the garlic,

ginger, spices and chilli in a mortar and

pestle and grind to a paste. Set aside.

Heat oil in a saucepan over medium

heat. Add onion and cook for 3-4 minutes

until softened. Add the curry paste and

cook, stirring, for a 2 minutes or until

fragrant. Add the tomato, curry leaves

and broccolini, then cook for a further

2 minutes. Add the coconut milk

and 1/2 cup (125ml) water, then bring

to a simmer. Add the salmon, season

and cook for a final 5 minutes or until

the salmon is just cooked.

Garnish the curry with shredded coconut

and serve immediately with lime wedges,

chutney and warmed roti.

* Panch phoran is an Indian whole spice

mix available from gourmet food shops.

delicious. 77

daily special.

mushroom san choy bowServes 4

1/4 cup (60ml) peanut oil

600g mixed mushrooms (such as

shiitake, enoki, oyster, button),

finely chopped

2 small carrots, finely chopped1/2 bunch spring onions, finely chopped

1 bunch coriander, roots chopped,

leaves picked

1 long red chilli, seeds removed,

finely chopped

1 tbs grated ginger

1 garlic clove, finely chopped

11/2 tbs fish sauce1/4 cup (60ml) kecap manis*1/3 cup (50g) unsalted peanuts, chopped

Iceberg lettuce leaves and bean

sprouts, to serve

Heat 1 tbs oil in a wok over high heat.

Stir-fry half the mushroom for 1 minute

or until just cooked, then remove and

set aside. Repeat with another 1 tbs oil

and the remaining mushroom.

Add remaining 1 tbs oil to the wok

and stir-fry carrot and spring onion for

1-2 minutes until slightly softened.

Add the coriander root, chilli, ginger

and garlic, then stir-fry for a further

1-2 minutes until fragrant. Add fish

sauce and kecap manis and stir-fry

for 1-2 minutes, then return the mushroom

to the wok and toss to coat.

Stir through half the peanuts and

coriander leaves. Serve in lettuce

cups sprinkled with bean sprouts and

remaining peanuts and coriander leaves.

* Kecap manis (Indonesian sweet soy

sauce) is available from selected

supermarkets and Asian grocers.

delicious. 79

meatballs with risoniServes 4

600g Italian pork sausages

2 tbs olive oil

75g pancetta, chopped



400g risoni or orzo pasta

400g can chopped tomatoes

1 tbs tomato paste

1 cup (250ml) red wine

Finely chopped flat-leaf parsley leaves

and grated parmesan, to serve

Squeeze the meat from the sausage

skins, discarding the skins. Roll sausage

meat into 20 walnut-sized balls.

Heat oil in a deep frypan over medium

heat and cook the meatballs, turning, for

3-4 minutes until golden. Remove and set

aside. Add pancetta to the pan and cook

for 2-3 minutes until slightly crisp, then

add the onion and garlic, and cook for

a further 2-3 minutes until slightly

softened. Add risoni and stir to coat, then

add the chopped tomatoes, tomato

paste, wine and 2 cups (500ml) hot water.

Season and bring to a simmer, stirring,

then return the meatballs to the pan.

Reduce heat to low and cook for a final

10 minutes or until the risoni is cooked

and liquid has absorbed.

Divide among bowls and scatter with

chopped parsley and parmesan to serve.

daily special.

spanish-stylechorizo & pipi soupServes 4

1 tbs olive oil

25g unsalted butter

1 leek (pale part only), halved

lengthways, sliced


110g chorizo, halved lengthways, sliced

330ml bottle apple cider

400g can cannellini beans,

rinsed, drained

1L (4 cups) good-quality fish

or chicken stock

2 tbs plain flour

1kg fresh pipis* or clams (vongole)1/2 cup (125ml) pure (thin) cream1/2 bunch chives, chopped or

1 baguette, sliced and toasted

Heat oil and butter in a large saucepan

over medium heat. Add the leek and cook,

stirring, for 5-6 minutes until softened.

Add garlic and chorizo, and cook, stirring

occasionally, for a further 2-3 minutes until

fragrant. Add the cider, beans and fish

stock, then bring to a simmer.

Dissolve the flour in 1/3 cup (80ml)

hot water and add to the pan, stirring

to combine. Add the pipis to the pan and

cook, covered, for 2-3 minutes until they

open. Add the cream, season and stir

until combined. Remove from heat and

divide among bowls. Scatter with chives

and serve with toasted baguette.

* Pipis are available from fishmongers.

daily special.

delicious. 81

baked lamb schnitzelwith celeriac slawServes 4

4 x 150g lamb rump steaks,

fat trimmed

1 cup (50g) panko breadcrumbs*

1 tbs finely chopped rosemary

40g parmesan, finely grated

2 eggs, lightly beaten1/4 cup (35g) plain flour, seasoned

100g green beans, blanched,

sliced in half lengthways

1 celeriac*, trimmed, peeled,

sliced into matchsticks

1 cup baby spinach, thinly sliced1/4 cup (75g) aioli

Juice of 1/2 lemon, plus wedges to serve

Preheat oven to 225ºC. Place the lamb

between 2 pieces of plastic wrap and

flatten with a rolling pin until 1.5cm thick.

Combine panko, rosemary and parmesan

in a bowl. Place eggs in a second bowl and

flour in a third bowl. Dust lamb in the flour,

then dip in the egg and coat in the crumbs.

Place on a baking paper-lined baking tray.

Bake, turning halfway, for 20 minutes

or until golden and cooked through.

Meanwhile to make the slaw, combine

the beans, celeriac, spinach, aioli and

lemon juice in a bowl. Season and serve

with the schnitzel and lemon wedges.

* Panko are coarse Japanese

breadcrumbs from supermarkets.

Celeriac is a root vegetable available in

the cooler months from greengrocers.

82 delicious.

daily special.

green harissa chickenwith baked couscousServes 4

2 long green chillies, chopped

1 garlic clove, chopped

1 lemon, zest finely grated,

lemon cut into wedges

1 tsp ground coriander

1 tsp ground cumin1/2 cup (125ml) olive oil1/2 bunch coriander

4 chicken thigh fillets,

(skin on, bone in)

11/2 cups (375ml) chicken stock

11/2 cups (300g) instant couscous

400g pumpkin, cut into 1cm pieces

To make the harissa, place the chilli, garlic,

lemon zest, 1/2 tsp each ground coriander

and cumin, 1/3 cup (80ml) olive oil and

the coriander in a small food processor.

Season with salt and pulse until smooth.

Rub half the harissa over the chicken and

set aside for 30 minutes to marinate.

Preheat oven to 200ºC. Place stock in

a flame-proof roasting pan over medium

heat. Bring to a simmer then remove from

heat and stir in the couscous. Set aside for

5 minutes for liquid to absorb, then fluff

with a fork. Add the pumpkin, 1 tbs oil and

remaining 1/2 tsp each ground cumin and

coriander. Season and toss to combine.

Heat remaining 1 tbs oil in a frypan over

medium heat and cook chicken, skin-side

down, for 3-4 minutes until slightly golden.

Place chicken, skin-side up, on top of the

couscous with the lemon wedges and bake

for 30-35 minutes until chicken is cooked

through, pumpkin is tender and couscous

is golden. Squeeze over roasted lemons

and serve with remaining harissa.

rolled pork belly withapple & raisin stuffingServes 4

1/2 apple, peeled, cored, chopped1/4 cup (40g) raisins, chopped

2 fennel bulbs, stalks finely chopped,

bulb sliced lengthways

1 tsp sweet paprika

2 garlic cloves, finely chopped1/4 cup (60ml) olive oil

1kg boneless pork belly, skin scored

1 tbs brown sugar

6 carrots, halved lengthways

1 tbs plain flour

11/2 cups (375ml) chicken stock

Preheat oven to 225ºC. To make the

stuffing, combine apple, raisins, fennel

stalks, paprika, garlic and 1 tbs oil. Season.

Place pork belly on the bench. Use

a sharp knife to remove one third of the

pork skin from the short side of the belly.

Turn the belly over and place the stuffing

along the skinless end. Roll pork belly

tightly and tie with kitchen string. Pat the

skin dry and rub with salt. Place on a wire

rack set in a roasting pan filled with 1cm

water. Roast for 30 minutes or until the fat

turns golden. Reduce oven to 150ºC and

roast for a further 1 hour.

Combine fennel bulb and carrot in

a bowl with sugar and remaining 2 tbs oil,

then season and toss to combine. Add

to the rack and roast, topping up water

if necessary, for 1 hour. Increase heat

to 225ºC and roast for a final 10 minutes

or until pork is tender and skin is puffed

and golden. Transfer pork and vegetables

to a platter and rest for 10 minutes.

Skim excess fat from pan juices and

place pan over medium-high heat. Add

flour and cook, scraping pan, for 2 minutes,

then add stock and cook for 2-3 minutes

until thickened. Season gravy, strain and

serve with sliced pork and vegetables. d.

84 delicious.

In their second book, The Feast Goes On, Sydney’s Monday Morning Cooking Club share treasured

family recipes from Jewish home cooks brought to Australia from all corners of the globe.

exclusive extract.

Claypot snapper

with burghul pilaf

WHENSIXWOMEN from Sydney’s Jewish community

beganmeeting up to cook together everyMondaymorning

to keep alive heirloom family dishes, little did they know

that their vision to tell the story of their heritage through

food while raising money for charity would take them so far.

The not-for-profit group, which started in 2006 and includes

Lisa Goldberg, Natanya Eskin, Merelyn Chalmers, Lauren

Fink, Paula Horwitz and Jacqui Israel, realised their dream

in 2011 with their first bookMondayMorning Cooking Club.

Their latest book, The Feast Goes On, is a collection of

treasured recipes from Jewish families from all corners of

the globe, from theMiddle East to Europe and even Asia,

eager to tell their story through food. “We felt privileged to

have a glimpse into the food that graces tables each night

and on the Friday night Shabbat dinner and festivals,” says

Lisa who hosts the group in her kitchen. “Choosing recipes

was a difficult job – culling was hard as we were emotionally

attached to the cooks as well as the dishes.” The result is a

beautiful book of heirloom recipes and the stories behind

them.Visit: mondaymorningcookingclub.com.au.

“IWAS FIVE YEARS old when we

emigrated from Turkey. My mother worked

very hard to make a new life in Australia

and to put a cooked meal on the table

every night. Growing up there was always

something soaking – maybe lentils or

beans, and this inspired my love of cooking

legumes in many traditional Turkish dishes.

I am always experimenting and finding the

flavours and smells that were part of my

childhood home.” Ata Gokyildrim

claypot snapperwith burghul pilafServes 4

You will need a claypot or a large,

shallow ceramic baking dish.

4 large (about 750g in total) skinless

snapper fillets

Ata’s spice mix – 1 tsp each ground cumin,

sweet paprika, hot paprika, ground

turmeric, baharat (aromatic Middle

Eastern spice blend) and ground chilli

50g softened unsalted butter,

chopped

1/2 bunch flat-leaf parsley leaves,

roughly chopped

1 lemon, thinly sliced

1 tbs olive oil

Burghul pilaf

30g unsalted butter

1/4 cup (40g) crushed Turkish soup

noodles* (see Shopping list, p 88)

or crushed fine egg vermicelli

11/4 cups (200g) burghul (cracked wheat)

1 small handful flat-leaf parsley leaves,

roughly chopped

Toss the fish fillets with the spice mix,

butter and three-quarters of the chopped

parsley to coat, then place in a claypot

or large, shallow ovenproof dish. Set

aside to marinate at room temperature

for 30 minutes.


Season the fish generously with sea salt,

top with the lemon slices and drizzle with

olive oil. Cover with foil or a lid and roast

for 20 minutes. Uncover, then return to

the oven for 5 minutes or until the fish

is just cooked through.

Meanwhile, for the burghul pilaf,

melt the butter in a frypan over medium

heat. Add the noodles and stir to

combine. Add the burghul and cook for

a further 1 minute, then add 1 cup (250ml)

hot water. Cover with a lid, reduce heat

to low and cook for 5 minutes or until the

burghul softens and the water is absorbed.

Add another 1/2 cup (125ml) hot water, stir

to combine, cover with the lid and cook

for 2 minutes or until the water is absorbed

(if the burghul is not tender once all the

water has been absorbed, add a little

more water and steam until just cooked.)

Stir the parsley through the burghul

and season with salt.

Garnish the fish with the remaining

parsley leaves and serve straight from

the claypot with the burghul pilaf.

“We felt privileged to have a glimpse into the food that

graces tables for the Friday night Shabbat dinner.”

RECIPESMONDAYMORNIN

GCOOKIN

GCLUB,ATA

GOKYILDRIM

,REUBEN

SOLOMON,M

IRICOLLIS,

COLETTELEVY&

ESTHERWAKERMAN

PHOTOGRAPHYALAN

BENSON

STYLING

DAVID

MORGAN

exclusive extract.exclusive extract.

REUBEN SOLOMON, from Rangoon,

Burma, and his wife, well-known Sri

Lankan food writer Charmaine, migrated

to Australia in 1959. They both loved the

exotic food that they left behind, but

since Sydney in the late 1950s offered no

similar options, they learned to cook it for

themselves. Reuben faithfully recreated his

much-loved Burmese dishes and this

‘chicken Everest’ became a staple after he

created it for a cooking competition.

chicken everestServes 4-6


2 tsp finely grated ginger

11/2 tbs curry powder

1 tsp sweet paprika

2 tsp salt1/2 tsp freshly ground black pepper

1 tsp garam masala (Indian spice mix)

2 tbs lemon juice

10 fresh curry leaves

2 tsp light soy sauce

2 tbs sunflower oil

2 tbs ground rice*


3 spring onions, chopped

Small handful coriander leaves

1.5kg whole chicken

Saffron pilaf, to serve

Combine all the ingredients, except

the chicken and saffron pilaf, in a food

processor and whiz to a paste. Add a

little warm water, if necessary, until

a spreading consistency.

Carefully run your hand under the skin

of the chicken breast and thighs, being

careful not to tear the skin, then rub

some of the paste onto the breast under

the skin, then rub the remaining paste

over the skin and into the cavity. Cover

and chill for at least 1 hour to marinate.

Preheat the oven to 170°C. Place the

chicken in an oiled roasting pan and

roast for 11/4 hours or until golden and

the juices run clear when the thigh is

pierced with a skewer. Cover with foil

if browning too quickly. Remove from

the oven and rest, loosely covered with

foil, for 15 minutes.

Serve warm or cooled with pilaf.

delicious. 87

“I WAS BORN IN ISRAEL to a

Moroccan family and I remember coming

home from school to find my parents in

the kitchen preparing for Shabbat.

Growing up we often had similar slow-

cooked aromatic dishes for Shabbat

lunch. This recipe reminds me of my

grandmother coming to our place in the

afternoon to help my mother. The dish

would slow-cook all night and the smell in

the house on Shabbat morning was so

warm and wonderful.”Miri Collis

slow-cooked beefwith ras el hanoutServes 4-6

1kg chuck steak, trimmed,

cut into 2.5cm pieces

2 small onions, finely chopped


2 tbs olive oil

2 tsp ras el hanout spice mix

(recipe follows) or use store-bought

2 small red chillies, seeds removed,

finely chopped

1/4 tsp each sea salt and freshly ground

black pepper

4 tomatoes

11/2 preserved lemon quarters

2 tsp honey

1 bunch coriander, roughly chopped

1 bunch flat-leaf parsley, roughly

chopped


Place the beef in a deep casserole dish.

Add the onion, garlic, oil, ras el hanout,

chilli, salt and pepper, and toss to combine.

Halve the tomatoes widthways, and

squeeze to remove seeds and discard.

Coarsely grate the tomatoes down

to the skin, straight into the casserole,

discarding the skins. Rinse the preserved

lemon, remove the pulp and white pith

and finely chop the rind. Add to the beef

with the honey and a small handful each

of the chopped coriander and parsley.

Stir well, cover and cook in the oven

for at least 31/2 hours or until the meat is

tender. The juice from the meat should

keep the dish moist, but check after

11/2 hours of cooking and add a little

extra water if necessary.

When the meat is cooked through and

very tender, transfer to a serving dish,

scatter over remaining herbs and serve.

ras el hanoutMakes 60g

1/2 tsp each ground cloves

and cayenne pepper

2 tsp each ground allspice, ground

cumin, ground ginger, ground

turmeric, freshly ground black pepper

and ground cardamom

3 tsp each ground cinnamon

and ground coriander

11/2 tbs freshly grated nutmeg

Combine all the spices in a jar. Seal and

shake well. Store in a cool dark place.

“This recipe reminds me of my grandmother

coming to our place to help mymother.”

Slow-cooked beef

with ras el hanout

88 delicious.

THEMIDDLE EASTERN GROCERTurkish soup noodles, traditionalegg noodles; substitute vermicelli.

Ground rice, coarse flourmadefromwhite rice.

THE SUPERMARKET‘00’ flour, super fine Italian flour.

THE DELI OR GOURMET SHOPFresh yeast, highly perishableand should be stored in therefrigerator. Available in packs,it should be firm and moist.Use within 2 weeks.

exclusive extract.

Basboussa

exclusive extract.

Using an electric mixer fitted with

a dough hook, or by hand, knead for

10-15 minutes, adding a little more flour

and milk or water if necessary to form a

smooth elastic dough that comes away

from the side of the bowl.

Transfer to an oiled bowl, cover with

a clean tea towel and set aside in a warm

place for 2 hours or until well risen.

Meanwhile, for the filling, place all the

filling ingredients in a bowl and mix with

a wooden spoon until well combined and

the consistency of a creamy icing.


a 32 x 22cm rectangular baking pan.

When the dough has risen, divide it

into three balls. Each ball will make one

cugloaf. Working individually, knead a

ball on a well-floured board, then roll

out until it is very thin and shape into

a 40cm-long rectangle.

Spread one-third of the chocolate

filling right to the edge, completely

covering the dough. Turn over the edge

the whole way around to make a 1cm

border, then, starting at the side closest

to you, roll up the pastry to make a long

sausage or strudel shape. Place in the

prepared pan, seam side down. Repeat

with the other balls of dough and the

remaining filling, laying them close

together in the pan so the logs touch

each other. Cover the pan with a clean

tea towel and set aside for a further

30 minutes to rise.

Lightly beat the remaining egg, then

brush the logs with the egg wash and

bake for 40 minutes or until a dark

golden and cooked through. Leave to

cool, then separate the logs. The cugloafs

can be served one at a time. d.

“GROWINGUP INCAIRO was glorious.

There were family meals, always prepared

by my mother and I loved the comforting

smell of all the spices in her kitchen. I have

been making this basboussa recipe for

nearly 40 years and today I enjoy making

it for my grandchildren as a treat. I love

the sweet syrupy flavour and the crunch

of the almonds.” Colette Levy

basboussa (semolina syrup cake)Makes 25 pieces

2 cups (360g) fine semolina




1/4 tsp vanilla sugar

1 cup (250ml) milk

25 blanched almonds

Sugar syrup

2 cups (440g) caster sugar

Juice of 1/2 lemon

1/4 tsp vanilla extract

Combine semolina, sugar, baking powder,

butter, vanilla sugar and 1/2 cup (125ml)

milk in a bowl. Set mixture aside at room

temperature for 30 minutes to absorb.

Preheat the oven to 180°C. Grease and

line the base and sides of a 27cm x 18cm

rectangular baking pan with baking

paper, leaving plenty overhanging the

sides (this will ensure the basboussa is

easy to remove).

Add the remaining 1/2 cup (125ml) milk

to semolina mixture and stir to combine.

Pour into the prepared pan, then bake

for 20-25 minutes until just golden on

top and slightly set.

Meanwhile, combine all the sugar syrup

ingredients together in a saucepan with

1 cup (250ml) water and simmer until

the sugar dissolves. Cook for a further

5-7 minutes until the liquid has thickened.

Set aside to cool.

Remove basboussa from the oven and

make diagonal cuts from corner to corner,

spaced 3-4cm apart, to create diamond

shapes. Press an almond, pointy side up,

into each diamond. Return to the oven

and bake for a further 20 minutes or until

golden. Remove from the oven and spoon

the cooled syrup over the hot basboussa,

then return to the oven for a further

10 minutes. Turn the oven off, leaving the

basboussa inside for a further 30 minutes

to rest and cool slightly.

Remove from the pan and cut into the

scored diamonds to serve. Store in an

airtight container for up to 3 weeks.

“MYMOTHER SHARI’S Hungarian/

Romanian cooking was known throughout

the community, especially her amazing

cugloaf. It became a tradition in our family

to break the Yom Kippur fast with cugloaf

at Nanna Shari’s place and, since my

parents passed away, we have continued

this tradition at our home – our children

love it so much. It is so satisfying to see

my family enjoying it with such relish,

and I always feel my mother is looking

down and smiling.” Esther Wakerman

shari’s cugloafMakes 3 loafs

500g ‘00’ flour* (see Shopping list, p 88),

plus extra to dust

35g fresh yeast* (see Shopping list, p 88)


120ml milk

2 eggs

150g sour cream

1 tbs sunflower oil

Chocolate filling



300g drinking chocolate

Place the flour in a large bowl and make

a well in the centre. Crumble the yeast

into the well and sprinkle 1 tbs caster

sugar on top. Warm 100ml milk and pour

half over the yeast mixture. Set aside for

5 minutes or until the yeast starts to froth,

then pour over remaining warm milk and

set aside for a further 10 minutes or until

it froths again.

Break one egg into the well and add

the sour cream, oil, 1 tsp salt, 11/2 tbs hot

water and remaining caster sugar and

1 tbs milk. Mix until it forms a sticky dough.

90 delicious.

The Feast

Goes On

by Monday

Morning

Cooking

Club

(Harper

Collins

Australia,

$49.95),

is out now.

CHICKEN

EVEREST(P

87)REPRODUCED

WITHPERMISSIO

NFROM

CHARMAIN

ESOLO

MON’SCOMPLETEASIANCOOKBOOK,HARDIE

GRANT1976,

COMPLE

TELY

REVISED

AND

UPDATED

2011.SLO

W-C

OOKED

BEEFWITHRASELHANOUT(P

88)ADAPTED

AND

REPRODUCED

WITHPERMISSIO

NFROM

THERECIPE‘SLO

WCOOKED

BEEFWITHHERBS’IN

THEFOODOFMOROCCO

BYTESSMALLOS,MURDOCHBOOKS2008.

Shari’s cugloaf

Whether you’re following a gluten-free diet or simply want toexplore the vast world of wholegrains, cereals and seeds, there’splenty of inspiration to be found online. We’ve collected creativegluten-free baking ideas from some of the best wholefood bloggers– from a US-based Basque food stylist to a Canadian green-thumb.

Grain exchange

My Darling

Lemon Thyme’s

flourless chocolate

& cardamom cake

(recipe p 96). Below

centre: Eleanor Ozich

of Petite Kitchen.

92 delicious.

hot blogs.

Cannelle et Vanille’s

roast beetroot,

caramelised onion

and goat’s cheese tarts

94 delicious.

hot blogs.

THE FIRST MESS

Vegetable gardener Laura Wright’s

home is nestled between a peach

orchard and a vineyard in southern

Ontario, Canada, where she develops,

photographs and shares vibrant,

wholefood recipes on her blog. She’s

spent time in restaurants and at culinary

school, but created her vegetarian

blog to inspire people to cook healthy,

nourishing food at home. Laura’s

passion for natural foods, eating

seasonally and sharing wholesome

meals with the important people

in her life is evident in every post.

Visit: thefirstmess.com.

vegan banana breadgranola barsMakes 16 bars

Store in an airtight container for 1 week.

3 overripe bananas

1/4 cup (70g) nut butter* (we used

almond – see Shopping list, p 96)

1/4 cup (60ml) brown rice syrup*


2 tbs maple syrup

1 tbs extra virgin coconut oil*

(see Shopping list, p 96),

plus extra to grease


3 cups (270g) rolled oats (make

sure they’re certified gluten-free)

11/4 cup (150g) chopped, toasted,

mixed nuts and seeds (we used

walnuts, hazelnuts and black

sesame seeds)

1/2 cup (95g) dairy-free chocolate

chips* (see Shopping list, p 96)

Chocolate drizzle1/2 cup (90g) dairy-free chocolate

chips* (see Shopping list, p 96)

1 tbs each almond milk and extra virgin

coconut oil* (see Shopping list, p 96)


a 20cm × 30cm lamington pan with

coconut oil and line with baking paper,

leaving plenty overhanging the sides.

Place the bananas, nut butter, brown

rice syrup, maple syrup, coconut oil,

cinnamon and 1/2 tsp salt in a food

processor, and whiz to combine.

In a large bowl, combine the oats,

chopped nuts, seeds and chocolate

chips, then stir to combine. Add the

banana mixture and stir to combine.

Transfer the mixture to the prepared

pan. Smooth the surface and press

down to compact. Bake for 40 minutes

or until golden. Remove from the oven

and allow to cool completely. Cut into

16 rectangles.

For the chocolate drizzle, combine the

ingredients in a heatproof bowl set over

a saucepan of simmering water (don’t

let the bowl touch the water), stirring

constantly, until melted and combined.

Drizzle the melted chocolate mixture

over granola bars. Transfer to the fridge

for 30 minutes or until firm.

CANNELLE ET VANILLE

A Basque expat living in Florida,

Aran Goyoaga is a food writer, stylist,

photographer and mother of two. After

discovering she had a gluten intolerance,

she adopted a strict gluten-free diet and

her blog offers an insight into her world

of gluten-free cooking, often reminiscing

about the flavours of her childhood

alongside inspiring imagery. The blog’s

name, ‘cinnamon and vanilla’ in French,

is a homage to her upbringing and the

familiar aromas of her grandparents’

patisserie. Visit: cannelletvanille.com.

roast beetroot, caramelisedonion and goat’s cheese tartsMakes 4

3 heirloom beetroots* (see Shopping

list, p 96) or regular beetroots

2 tbs olive oil

1 onion, sliced

2 eggs

1/2 cup (125ml) milk

1/2 cup (125ml) coconut milk

2 tbs finely grated parmesan

1 tbs cornstarch

60g goat’s cheese, crumbled

Gluten-free pastry1/2 cup (100g) superfine brown rice

flour* (see Shopping list, p 96)

1/3 cup (55g) quinoa flour*



2 tbs each potato starch and

arrowroot* (see Shopping list, p 96)

110g chilled unsalted butter,

chopped

Preheat the oven to 200°C. Wrap

each beetroot in a piece of foil, place

on a baking tray and bake for 45 minutes

or until tender. Set aside to cool, then,

when cool enough to handle, peel and

slice into thin wedges.

Meanwhile, heat oil in a frypan over

medium heat. Cook the onion with1/2 tsp salt for 8 minutes or until onion

is tender and caramelised. Set aside.

For the pastry, whiz the brown

rice flour, quinoa flour, almond meal,

potato starch, arrowroot, 1/2 tsp salt

and 1/4 tsp pepper in a food processor

until combined. Add the butter,

and pulse until finely chopped. Add

2 tbs cold water and pulse until dough

comes together. Shape into a disk,

enclose in plastic wrap and chill for

30 minutes to firm up.

Roll out pastry between 2 sheets of

baking paper until 4mm thick. Transfer

to a baking tray and return to the fridge

for 15 minutes.

Reduce the oven to 190°C. Grease

four 12cm loose-bottomed tart pans

and line with pastry. Prick pastry bases

with a fork, then line with baking paper

and fill with pastry weights. Bake for

15 minutes, then remove the paper

and weights, and return to the oven

for a further 5 minutes or until golden.

http://thefirstmess.com

http://cannelletvanille.com

The First Mess’ vegan

banana bread granola

bars by Laura Wright

(left). Bottom (from

left): Aran Goyoaga

of Cannelle et Vanille

and her roast

beetroot, caramelised

onion and goat’s

cheese tarts.

96 delicious.

hot blogs.

Scatter the onion and beetroot over

the tart shells.

Whisk the eggs, milk, coconut milk,

parmesan and cornstarch together

in a bowl. Pour into the tart shells,

and top with goat’s cheese. Bake for

25 minutes or until golden and set.

PETITE KITCHEN

It all started when Eleanor Ozich’s

four-year old daughter Izabella

developed a serious health condition,

and as remedy, the New Zealand

family cut out all gluten, sugar and

preservatives from their diet, swapping

them for simple, unprocessed foods.

Petite Kitchen documents Eleanor’s

journey back to basics through

beautiful photography and her healthy

and experimental recipes that are

mostly grain-free. Her first book,

My Petite Kitchen Cookbook (Murdoch

books, $39.99) has just been released.

Visit: petite-kitchen.com.

cheddar & quinoa muffins withsundried tomatoes and basilMakes 8

3/4 cup (150g) quinoa, rinsed, drained

11/2 cups (375ml) vegetable stock

4 eggs, lightly beaten

1 cup (120g) grated cheddar cheese

1 cup basil leaves,

roughly chopped

1/4 cup (40g) finely chopped

sundried tomatoes


8 holes of a muffin pan.

Place the quinoa in a saucepan with

stock and bring to the boil over high

heat. Reduce heat to low, cover, and

simmer for 12-15 minutes until liquid is

absorbed. Fluff up quinoa with a fork

and set aside for 10 minutes to cool.

Transfer quinoa to a bowl with the

remaining ingredients. Season and

mix well to combine.

Divide the mixture among muffin

holes and bake for 25 minutes or until

a skewer inserted into the centre of

a muffin comes out clean. Transfer

to a wire rack to cool.

MY DARLING LEMON THYME

Perth-based New Zealander Emma

Galloway discovered that her family

suffered from gluten and lactose

intolerances. With her chef background,

she became committed to creating

vegetarian, gluten-free dishes for her

family using fresh, seasonal flavours

that she shares with the world through

her blog. “This flourless cake is light

and almost mousse-like at room

temperature, but chill it in the fridge if

you like it dense and fudgy.” Her debut

book,My Darling Lemon Thyme: Recipes

From My Real Food Kitchen (Harper

Collins, $39.99) has just been released.

Visit: mydarlinglemonthyme.com.

flourless chocolate& cardamom cakeServes 10-12

Store in an airtight container

in the fridge for up to 5 days.

250g dark chocolate, roughly chopped

125g unsalted butter, chopped

1/4 cup (60ml) espresso, cooled,

or orange juice

4 large eggs, separated


2 tbs cocoa powder, sifted

1/2 tsp ground cardamom

Whipped cream, halved strawberries

and icing sugar, to serve


and line the base and side of

a 21cm springform cake pan.

Place the chocolate, butter and coffee

in a heatproof bowl set over a saucepan

of simmering water (don’t let the bowl

touch the water), stirring, until smooth.

Set aside to cool.

Beat yolks and 1/4 cup (55g) caster

sugar with electric beaters for 4 minutes

or until thick and pale. Fold in cocoa,

cardamom and chocolate mixture.

In a clean bowl, beat eggwhites with

electric beaters until stiff peaks form.

Gradually beat in remaining 1/4 cup

(55g) caster sugar until thick and glossy.

Fold one-third of the eggwhite

mixture into the chocolate mixture

to loosen, then fold through remaining

eggwhite until just combined. Transfer

batter to the cake pan and bake for

35 minutes or until puffed with a slight

wobble in the centre. Remove from oven

and set aside for 10 minutes, allowing

the cake to deflate slightly as it cools.

Release the side of the pan and set

aside to cool completely.

Serve at room temperature or chill

for 2 hours for a fudge-like consistency.

Serve topped with cream, strawberries

and dusted with icing sugar. d.

THE HEALTH FOOD SHOPNut butter, try cooking withmacadamia or ABC (almond,brazil nut and cashew).

Brown rice syrup, or ricemalt,a sweetener derived fromcooked brown rice.

Extra virgin coconut oil,available in jars. Can solidifyat colder temperatures.

Dairy-free chocolate chips,have nomilk solids, usuallymade using pure cocoa butter.

Brown rice flour, quinoa flour,potato starch and arrowroot,gluten-free alternativesto wheat flour.

THE GREENGROCERHeirloom beetroot, availablein a variety of colours, fromyellow to pink and striped.

CHEDDAR&QUIN

OAMUFFIN

SWITHSUNDRIED

TOMATOESAND

BASIL

RECIPEAND

IMAGEFROMMYPETITEKITCHENCOOKBOOKBY

ELE

ANOROZICH(M

URDOCHBOOKS2013,$39.99).FLO

URLE

SSCHOCOLA

TE&CARDAMOM

CAKEADAPTED

AND

REPRODUCED

WITH

PERMISSIO

NFROMMYDARLINGLEMONTHYME:RECIPESFROMMYREALFOODKITCHEN

BYEMMAGALLOWAY(HARPERCOLLIN

S2014,$39.99).

http://mydarlinglemonthyme.com

Clockwise (from top left): cheddar & quinoa muffins

with sundried tomatoes and basil; Eleanor Ozich

of Petite Kitchen; flourless chocolate & cardamom

cake; Emma Galloway of My Darling Lemon Thyme.

delicious. WOOLWORTHS ADVERTISING FEATURE

KillerMexican barbecued cornServes 4

4 corn cobs, husks removed

30ml olive oil

Sea salt and freshly ground black pepper

30g parmesan, finely grated

Sweet smoked paprika, to sprinkle

1 lime, cut into wedges

Place the corn cobs in a large pan of salted

water and bring to the boil. Simmer gently for

about 15 minutes or until cooked through.

Drain in a colander and allow to steam dry.

Preheat a barbecue or chargrill pan to high

and brush the corn with a little oil and season

with salt and pepper. Cook corn, turning the

cobs, until lightly toasted all over.

Meanwhile, spread the grated cheese out on

a tray or plate. Sprinkle the grilled corn with

paprika, then roll in the cheese. Serve with lime

wedges to squeeze over.

“Down-to-earth sidesare an easyway to puta fresh contemporaryspin on traditionalEaster fare. Try thisrecipe with juicy sweetcorn fromWoolworths.”

Take a fresh approach this EasterDelicious, down-to-earth sides, like this killer Mexican barbecued

corn, are an easy way to put a fresh spin on traditional Easter

fare. Whether you’re planning on entertaining a crowd or simply

creating a chocolate egg hunt for the kids, Woolworths has all

the inspiration you need to make this Easter special.

For more Easter inspiration, visit: woolworths.com.au/easter

EasterbrillianceEaster entertaining is made easy

with Jamie Oliver’s fast, fun and

fresh side dishes that are sure

to please a crowd.

NEWSLIFEMEDIA

CREATIVESERVICES.IM

AGEANDRECIPE:©2013,JAMIE

OLIVERENTERPRISESLIM

ITED(JAMIEOLIVER.COM).PHOTOGRAPHY:DAVID

LOFTUS.

http://woolworths.com.au/easter

99

JAMIE’S AUTUMN MENU MAKEOVER, PLUS BRILLIANT TARTS AND DESSERTS

100

Here we are in May, on the cusp of thecooler weather really setting in,when we're beginning to choosewarming, soul-affirming comfortfood. But with fresh autmnal

produce still at our fingertips, I've put togethera selection of recipes that make me feel niceand cosy but still celebrate late-season veg –adding lightness as well as crunch and colour.In a nod to my early Naked Chef days, we have

wonderful pork packed with an apricot stuffingand wrapped in prosciutto, which I love to serveon properly-done polenta.There’s tender chickenin wine that’s all about deep flavour, livenedup with the classic French combo of fine herbsand grapes. Enjoy it with fresh bread to mopup those lovely roasting juices.If you like a bit of spice, I’ve also done a cracking

warm chilli squid salad with fennel and pancetta– a killer combo, plus a gorgeous roastedcauliflower curry with knock-your-socks-offflavour. All of these dishes I love, and make forthe family a lot of the time.They’re easy to throwtogether and total crowdpleasers. I hope you enjoythem as much as I do.

Jamie shares some of his favourite things to eat right

now – tasty dishes for the change of season.

WINE-BRAISED CHICKENWITH ROASTED GRAPESServes 4

• Olive oil

• 1.5kgwhole chicken,

jointed into 8 pieces

• 4 onions, cut intowedges

• 4 carrots, chopped

• 2 garlic cloves,

finely chopped

• ½bunch of rosemary,

leaves picked and chopped

• 1 heaped tbs plain flour

• 300mlwhitewine

• 200ml chicken stock

• 600g potatoes, peeled,

roughly chopped

• 2 handfuls red and

green grapes

• Chopped flat-leaf parsley leaves,

to serve

1 Preheat the oven to 190°C. Heat

a glug of oil in a large saucepan

overmediumheat. Season the chicken

and cook, in batches, until golden all

over. Transfer to a plate and set aside.

2Add the onion, carrot and garlic

to the pan and gently cook over

medium-low heat for 15minutes or

until soft and sticky but not coloured.

3Return the chicken to the pan along

with the rosemary and flour. Increase

the heat tomedium–high and leave

to colour for a fewminutes.

4 Pour in thewine and bring to the boil,

then reduce heat to a simmer and let

it reduce by half. Add the stock and

potatoes, and bring it back to the boil.

5Transfer everything to a roasting pan

and place in the oven for 30minutes or

until the potatoes are tender and the

chicken is falling off the bone.

6 Place the grapes in a separate

roasting pan, drizzlewith a little oil

and roast for 20minutes or until

blistered and caramelised.

7Add the grapes to the chicken and

gently stir to combine. Scatter over

the parsley to serve. RecipesJamie

Oliver

StylingGeorg

inaHayden

Photo

graphyDavid

Loftus

WINE-BRAISED CHICKENWITH ROASTED GRAPES

FRIED CHICKEN LIVERS

WITH PICKLED CABBAGE

103

FRIED CHICKEN LIVERSWITH PICKLED CABBAGECrumbing and frying livers gives

theman extra dimension of texture.

Just be careful not to fry them for too

long – youwant that lovely pink

rosiness in themiddle.

Serves 6–8 as a starter

• 400g chicken livers,

trimmed of sinew and halved

• Olive oil

• 100g plain flour

• 2 eggs, lightly beaten

• 2 cups (140g) fresh breadcrumbs

• Splash ofmilk

• Cube of bread (to test the oil)

• Lemonwedges, to serve

Pickled cabbage

• ½ large red cabbage,

finely shredded

• ⅓ cup (80ml) sherry vinegar

• ¼ cup chopped tarragon

1 Place the livers in a bowl and cover

with coldwater. Leave to one sidewhile

you crack onwith the rest.

2 For the pickled cabbage, place the

cabbage and vinegar in a bowl, season

well and scrunch everything together

with your hands towork in the flavours.

Stir through the tarragon and set aside.

3 Pour enough olive oil into a large

saucepan to cover the base by about

2cm. Place it overmediumheat and

let the oil get hot.

4 Set up three bowls – place the flour in

one, the beaten egg in another and the

breadcrumbs in the third. Season the

flourwith salt and pepper andwhisk

a splash ofmilk into the eggs.

5Drain the livers, then dip each one into

the flour, shaking off any excess, then

dip in the egg, letting any extra drip off,

then coat in the breadcrumbs.

6Drop the cube of bread into the

hot oil. When it turns golden in

20 seconds, the oil is ready. Fry the

livers for 1½–2½minutes until golden

and cooked to your liking. Drain on

paper towel.

7 Serve the liverswith the pickled

cabbage and lemonwedges on the

side to squeeze over.

CAULIFLOWERTIKKA MASALAServes 4

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 3 long red chillies

• 2 garlic cloves,

peeled

• 2 tsp garammasala

• 1 tbs sweet smoked paprika

(pimenton)

• 8cm piece ginger

• Bunch coriander

• 75g flaked almonds

• 2 tbs tomato paste

• Sunflower oil

• 2 onions,

thinly sliced

• 400ml can low-fat coconutmilk

• 400g can chopped tomatoes

• 1 large head cauliflower

• Cooked basmati rice,

to serve

1 Preheat the oven to 180°C. Toast the

cumin and coriander seeds in a small,

dry frypan until aromatic, then pop

them in a food processor.

2Add 2 chillies to the food processor,

alongwith the garlic, garammasala,

paprika, half the ginger andmost of

the coriander and almonds (saving

some to serve), thenwhiz to a smooth

paste. Add the tomato paste, season

well and pulse to combine.

3 Thinly slice the remaining ginger and

chilli. Place a flameproof casserole over

mediumheat and add a glug of oil. Add

the sliced ginger, chilli and onion. Cook

for 10minutes or until the onion is soft

and sticky but not coloured. Spoon

in the spice paste, reduce the heat to

medium-low and fry for 10minutes.

5 Pour in the coconutmilk and chopped

tomatoeswith 600mlwater. Bring to

the boil, then reduce to a simmer.

6 Pop thewhole cauliflower in the

dish, drizzlewith oil, then transfer

the casserole, lid off, to the oven.

Roast for 1 hour or until the cauliflower

is cooked through and golden.

7 Toast the leftover almonds in a dry

frypan and chop the remaining

coriander. Serve the roasted cauliflower

on a bed of rice, with the toasted

almonds and coriander sprinkled over.

CAULIFLOWER TIKKAMASALA

104

CHILLI CONCERTINASQUID WITH FENNELThiswarm salad of crispy squid,

salty pancetta and zingy lemon and

fennel is awinning combo that packs

a flavour punch.

Serves 4 as a starter

• 6whole squid, skin removed,

cleaned, tentacles removed

but reserved (ask your fishmonger

to do this for you)

• ½ fennel bulb,

fronds reserved

• 1½ lemons

• Olive oil

• 6 pancetta slices,

thinly sliced

• 1 long red chilli,

finely chopped

• 2 garlic cloves, thinly sliced

• ½ tsp fennel seeds

1 Preheat the oven to 220°C. To

concertina the squid, place a large

chef’s knife flat inside the hood, then

use a second knife tomake several

slices across the flesh, about 1cm apart.

Having the knife insidewill stop you

cutting right through. Set aside.

2Using amandoline, thinly slice the

fennel bulb and½ lemon. Toss together

in a bowl and set aside.

3 Place an ovenproof frypan over

medium–high heat and add a little

olive oil. Add the sliced pancetta and fry

for 5minutes or until golden and crisp.

4Remove the frypan from the heat

and stir in the chilli and garlic. Squeeze

in the juice of the remaining 1 lemon.

Pour everything into a small bowl,

add a few glugs of olive oil and

stir to combine. Set aside.

5 Crush the fennel seeds using amortar

and pestle, then set aside.

6Return the pan to high heat, add a

splash of oil and fry the squid tentacles

for 1minute. Add the fennel seeds and

the squid and, quickly stir together.

7Transfer the frypan to the preheated

oven. Roast for 3-4minutes until the

squid is cooked through and light

golden in colour.

8Add the squid to the chilli and

pancetta dressing, and toss to coat.

Transfer to a serving plate and top

with the lemon and fennel salad,

then scatter over the reserved fennel

fronds to serve.

PORK WITH PROSCIUTTO& APRICOTSServes 6

• ⅓ cup (70g) dried apricots

• 100ml riesling or otherwhitewine

• Olive oil

• ½bunch sage

• 4 eschalots , finely chopped

• ½ cup (35g) breadcrumbs

• 18 prosciutto slices

• 1.2kg pork tenderloin, trimmed

• 2-3 rosemary sprigs

• 300ml redwine

• Cooked polenta, to serve

1 Preheat the oven to 190°C. Pop the

apricots in a small saucepanwith the

whitewine. Bring to the boil, remove

fromheat and set aside to cool.

2Heat a glug of oil in a frypan over

mediumheat. Finely chop half the sage

and add it to the pan alongwith the

eschalot. Cook for 10minutes or until

softened. Set aside to cool.

3Drain the apricots (reserving the liquid)

and pop in a food processor.Whiz to

formapaste, then add to the eschalot

mixture alongwith the breadcrumbs and

reserved apricot liquid. Stir to combine.

4 Lay out the prosciutto, overlapping,

so it’s about the same size as the pork,

and scatter over half the remaining sage.

5Using a sharp knife, cut an incision

down the side of the pork (being careful

not to cut all theway through). Spoon

the apricot stuffing into the opening

and pop inmost of the rosemary (saving

some to serve). Wrap up themeat in the

prosciutto and tie securelywith kitchen

string.

6Heat a glug of oil in a flameproof

casserole overmedium–high heat, add

the pork and fry until golden all over.

7 Pour in the redwine, bring to the boil,

then pop the lid on and transfer to the

oven. Cook for 45minutes, removing

the lid after 30minutes or until the pork

is cooked and the prosciutto is crisp.

8Rest themeat, loosely coveredwith

foil, for 10minutes, then slice and serve

with polenta and reserved rosemary

and sage, drizzledwith the pan juices.

CHILLI CONCERTINA SQUIDWITH FENNEL

PORKWITH PROSCIUTTO&APRICOTS

106

Crisp pastry bases toppedwith luscious fillings

make for a divine combination – these tarts and

desserts areworth letting your halo slip for...Recipes&stylingCharlie

Clapp

Photo

graphyLaura

Edward

s

LATTICED TREACLE& PECAN TART

108

ULTIMATE CHOCOLATE

&RASPBERRY TART

LATTICED TREACLE& PECAN TARTServes 10

• 1⅔cup (250g) plain flour,

plus extra to dust

• 2 tbs icing sugar

• Finely grated zest of 1 lemon

• 175g chilled unsalted butter,

chopped

• 1 egg, lightly beaten,

plus 1 extra egg yolk

Treacle filling

• 600ml golden syrup

• Pinch ground ginger

• 150g fresh breadcrumbs

• ⅓ cup (45g) pecans,

finely ground

• Finely grated zest and

juice of 1 lemon

• 1 egg, lightly beaten

1Tomake the pastry, place the flour,

icing sugar and lemon zest in the bowl

of a food processorwith a small pinch of

salt. Drop in the butter and pulse until

themixture resembles breadcrumbs.

2Add the egg yolk and 2 tbs coldwater,

then pulse again until it comes together

into a dough. Turn it out onto a lightly

floured surface, and bring it together

with your hands.Wrap in plastic wrap

and chill in the fridge for 20minutes.

3 Cut off a third of the pastry for the

latticed top, coverwith plastic wrap and

return to the fridge. Roll out the large

piece of pastry on a floured surface into

a 30cm circle, about 4mm thick.

4Drape the pastry over your rolling pin,

and lay it across a 23cm fluted tart pan.

Push it into place, making sure it goes

right into the edges. Roll your rolling

pin over the top of the pan to cut off

any excess. Pop in the fridge to chill

for 30minutes.

5Preheat the oven to 190°C. Prick the

pastrywith a fork, line the pastrywith

baking paper and fill with rice or pastry

weights, then bake for 15minutes.

Remove the paper andweights and

return to the oven for 5minutes or

until crisp and golden.

6 For the filling, heat the golden syrup

and ginger in a small saucepan over low

heat. Stir in the breadcrumbs, pecan,

lemon zest and juice and beaten egg

until combined, then pour into the

pastry case.

7Roll out the remaining dough into

a 25cm circle, 2mm thick. Slice into

5mm-wide ribbons, thenweave them

in a lattice pattern over the top of the

tart. Brushwith egg, and bake for

30–35minutes until cooked and golden.

8Remove from theoven and set aside

for 15minutes to cool, then carefully

remove it from thepan and slice –this is

perfect servedwarm from theoven.

ULTIMATE CHOCOLATE& RASPBERRY TARTServes 10

• 1⅓ cups (200g) plain flour,

plus extra to dust

• 25g cocoa

• 25g icing sugar

• 175g chilled unsalted butter,

chopped

• 1 egg yolk

• 1 tsp vanilla extract

• 250g punnet raspberries

Chocolate filling

• 2 cups (500ml) double thick cream

• ⅓cup (75g) caster sugar

• 300g dark chocolate,

broken into squares

• 2 large eggs, beaten

1Tomake the pastry, sift the flour,

cocoa and icing sugar into a food

processor. Add the butter and a pinch

of salt, then pulse until themixture

resembles breadcrumbs.

2Add the egg yolk, vanilla extract and

2 tbs coldwater and pulse again, until

the dough comes together. Tip out onto

a floured surface and bring it together

with your hands. Cover in plastic wrap

and chill for 20minutes.

3Preheat the oven to 200°C. Roll out

the pastry on a flouredwork surface

into a 25cm circle, 4mm thick. Using

your rolling pin, lift the pastry and

SUPER INDULGENT

MIXED BERRYMILLEFEUILLE

SALTED BANOFFEE TRANCHE

111

drape it over a 23cm loose-bottomed

tart pan. Ease it into place, pushing the

pastry right into the corners. Roll your

rolling pin over the top of the pan to

cut off any overhang, and return to

the fridge to chill for 20minutes.

4Prick the pastry basewith a fork, then

line the pastrywith baking paper and

fill with rice or pastryweights. Bake in

oven for 15minutes, then remove the

paper andweights and return to oven

for 5minutes or until crisp and golden.

Allow to cool.

5Meanwhile, for the filling, pop the

cream and caster sugar in a small

saucepan overmediumheat and bring

to the boil. Place the chocolate pieces

in a bowl, pour over the hot cream and

stir until the chocolate hasmelted.

Finally, whisk in the beaten eggs.

6 Scatter half the raspberries into the

cooled tart case, then pour over the

chocolate filling. Return to the oven for

20minutes or until the filling is almost

set but still has a littlewobble in the

centre. Set aside to cool completely,

then ease the tart out of the pan. Top

with remaining raspberries to serve.

SUPER INDULGENTMIXED BERRY MILLEFEUILLELuxuriant cream, crisp pastry, sharp

berries – it’s the best flavour combo.

Well, it would be rude not to share…

Makes 4 stacks

• 10 sheets filo pastry

• 100g unsalted butter, melted

• ½cup (75g) pistachio kernels,

finely chopped

• ⅓cup (50g) icing sugar

• 200g frozenmixed berries

• ¼cup (55g) caster sugar

• 1-2 tbs dessert wine (optional)

• 1 vanilla bean, split,

seeds scraped

• 150gmascarpone

• 150g natural yoghurt

• 150ml double thick cream

• Finely grated zest and

juice of 1 lemon

1Preheat the oven to 180°C and line

two baking trayswith baking paper.

2 Lay a sheet of filo on awork surface

and brushwith a littlemelted butter.

Topwith a thin layer of pistachio, then

a dusting of icing sugar. Lay another

sheet of filo on top and repeatwith

the butter, pistachio and icing sugar.

Repeat this twomore times, then finish

with a sheet of filo and a brush of

butter. Transfer the filo stack to a lined

baking tray and, using a sharp knife,

slice into 6 rectangles.

3Repeat step 2with the remaining filo

sheets, pistachio andmore icing sugar.

Transfer onto the second lined baking

tray and cut into 6 rectangles. You

should nowhave 12 rectangles.

4Pop both trays in the oven and bake

for 15minutes or until pastry is golden

and puffed. Remove from the oven,

sprinklewithmore icing sugarwhile

the rectangles are hot, then set aside

to cool completely.

5Meanwhile, combine themixed

berries and caster sugar in a saucepan

and place overmediumheat. Stir in

a splash of dessert wine, if using,

and the remaining butter.

6Add the vanilla pod to the berries,

simmer for 5minutes or until the

berries start breaking down, then

drain them in a sieve over a saucepan

to catch the juices. Set berries aside to

cool, and place the juice overmedium

heat to simmer and thicken to a syrup.

7 In a bowl, whisk together the

mascarpone, yoghurt, cream, vanilla

seeds, lemon juice and zest, and 25g

icing sugar, until light and fluffy.

8To assemble themillefeuille, place

1 filo rectangle on a plate, topwith a

few dollops of creammixture, arrange

a layer of the drained fruit on top, then

topwith another filo rectangle. Repeat

with a layer of cream and fruit, then

finishwith the final layer of filo. Repeat

with the remaining filo stacks, cream

and berries, making 4 filo stacks.

9 Serve drizzledwith the fruit syrup

and a dusting of icing sugar.

SALTED BANOFFEE TRANCHEBanana, salted caramel, chocolate

– possibly the ultimate dessert!

You'll love this decadent tart.

Serves 12

• 150g chocolate digestive biscuits

• 200g unsalted butter

• ½cup (125g) brown sugar

• 395g can sweetened condensedmilk

112

• Sea salt flakes

• 4 ripe bananas, sliced

• 300ml double thick cream,whipped

• Dark andwhite chocolate curls

1Whiz the biscuits in a food processor

until fine, then transfer to a bowl. Melt

75g butter, then stir it into the biscuits

until combined. Spoon it into a loose-

bottomed, rectangular tart pan and

firmly press it into the base and up the

sides. Chill in the fridge until firm.

2Tomake the salted caramel, melt the

sugar and remaining 125g butter in

a non-stick saucepan overmedium

heat, stirring constantly, until the sugar

has dissolved. Stir in the condensedmilk

and bring to the boil – allow to bubble

for a fewminutes until it darkens

slightly and thickens. Stir through

a good pinch of sea salt flakes, then

set aside to cool slightly. Pour into the

biscuit case and return to the fridge for

at least 1 hour until completely cool.

3When ready to serve, ease the tart

out of the pan and place on a serving

board. Arrange the sliced bananas on

top, dollopwithwhipped cream and

finishwith curls of chocolate.

PASSIONFRUITCURD TARTLETSMakes 6

• 1⅔cups (250g) plain flour,

plus extra to dust

• 2 tsp ground cardamom

• Finely grated zest of 1 lime

• 175g chilled unsalted

butter, chopped

• 1 egg yolk

Curd filling

• 15–18 passionfruits

• 2 eggs, plus 2 egg yolks

• ⅔cup (150g) caster sugar

• 125g chilled unsalted butter,chopped

1 For the curd, remove all the pulp from

the passionfruits andwhiz in a food

processor, then pass through a sieve

to remove all the seeds, set the seeds

to one side.

2Pour the strained pulp into a saucepan

with the eggs, egg yolks and sugar. Set

it over amedium-low heat and stir until

the sugar has dissolved.

3Add the butter a little at a time,

making sure each piece hasmelted

before adding the next, stirring

constantly (make sure it doesn’t boil

or the eggswill scramble). Keep stirring

until themixture is thick enough to coat

the back of a spoon, then take it off the

heat and set aside to cool.

4Pass the curd through a sieve

and add 1 tbs of the reserved seeds,

if desired, then set aside.

5Preheat the oven to 180°C. Tomake

the pastry, pop the flour, cardamom

andmost of the lime zest (saving some

to serve) in a food processor. Add the

butter, then pulse until themixture

resembles breadcrumbs.

6Add the egg yolk and 2 tbs coldwater,

then pulse again until the dough comes

together. Turn out onto a lightly floured

surface and brieflywork it with your

hands. Coverwith plastic wrap and chill

in the fridge for 20minutes.

7Divide the pastry into 6 pieces, then

roll out each piece into an 18cm circle,

2mm thick. Use these to line 6 x 12cm

mini tart pans, pressing them into place.

Trim off any excess pastry.

8Prick the pastry bases, line the pastry

with baking paper and fill with rice or

pastryweights, thenbake in the oven

for 10minutes. Removepaper and

weights and return to oven for 5minutes

or until crisp andgolden. Set aside to

cool for 5minutes, before turning them

out to cool completely.

9 Carefully fill the caseswith the

passionfruit curd, and leave to set in

the fridge for 30minutes. Sprinkle over

the remaining lime zest to serve.

PASSIONFRUIT CURD TARTLETS

RHUBARB GALETTE

WITH VANILLA ICE CREAM

RHUBARB GALETTEServes 8

• 1⅔cups (250g) plain flour,

plus extra to dust

• 2 tbs icing sugar

• 175g chilled unsalted butter, chopped

• Finely grated zest of 2 lemons and

juice of 1 lemon

• 2 egg yolks

• 500g rhubarb, cut into 5cm pieces

• Finely grated zest and juice of 1 lime

• ½ cup (110g) raw sugar

• Vanilla ice cream (recipe follows),

to serve

1 Tomake the pastry, place the flour,

icing sugar and a pinch of fine salt in a

food processor. Pulse to combine, then

add the butter and zest of 1 lemon, and

pulse again until themixture resembles

fine breadcrumbs. Add 1 egg yolk and

2 tbs coldwater, then pulse again to

form a dough.

2 Turn out the dough onto a lightly

floured surface and bring it together

gentlywith your hands. Cover in plastic

wrap and chill for 20minutes.

3Meanwhile, preheat the oven to

180°C and arrange the rhubarb on a

baking paper-lined baking tray. Squeeze

over the lemon and lime juice, then

sprinkle over the lime zest, remaining

lemon zest, and half the raw sugar.

4Bake in the oven for 15minutes, until

the rhubarb is just cooked but still holds

its shape. Remove and leave to cool

completely, before transferring to a

sieve to drain – youwant to remove as

much liquid as possible, then set aside.

5Roll out the pastry into a 40cm circle

on a floured surface (don’t worry if

it isn’t neat, rough edges give a nice

rustic look). Transfer to a baking

paper-lined baking tray.

6 Carefully arrange the drained rhubarb

in the centre of the pastry circle,

leaving a 7cm gap border.

7 Sprinkle overmost of the remaining

sugar, then carefully fold the edges of

the pastry over the filling (it doesn’t

have to be too neat, this is a free-form

tart). Brush the pastrywith the

remaining egg yolk and scatter

over the last of the raw sugar.

8Bake the galette in the oven for

25–30minutes until the pastry is

golden and cooked through and the

filling is tender and bubbling. Allow to

cool for a fewminutes, then slice and

servewith a scoop of vanilla ice cream.

VANILLA ICE CREAMCold and creamy, ice cream is

the perfect accompaniment to

a slice of hot tart, and homemade

is alwaysworth the extra effort.

Makes 900ml

• 300ml pure (thin) cream

• 300mlmilk

• 1 vanilla bean, split,

seeds scraped

• 1 tsp vanilla bean paste

• 6 large egg yolks

• ⅔cup (150g) caster sugar

1 Combine the cream andmilk in a

saucepan overmediumheat. Add

the vanilla pod and seeds to the pan.

Bring it to just below boiling point,

then turn off the heat and allow to

infuse for 30minutes.

2Place the vanilla bean paste, egg

yolks and sugar in a bowl andwhisk

to combine. Heat the infused cream

mixture back to just below boiling point,

then slowly pour it into the egg yolk

mixture, whisking constantly, until

it forms a custard.

3Wipe out the pan, pour in the custard

and place it over low heat, stirring

constantly. When themixture is thick

enough to coat the back of a spoon,

take it off the heat. Pass it through a

sieve into a bowl (discarding the solids)

and set aside to cool.

4Pour the custard into an ice-cream

machine and churn according to

themanufacturer’s directions.

(Alternatively, pour themixture into

a shallow container and freeze for

2 hours or until frozen at edges.

Remove and beatwith electric beaters.

Return the container to the freezer

and repeat 2 or 3 times.)

5Transfer the ice cream to a container,

seal, and store in the freezer until ready

to serve.for just $44.99 a yearjamiemagazine.com/ipad

NEWSLIFEMEDIA

CREATIVESERVICES.IM

AGEANDRECIPE:©2013,JAMIE

OLIVERENTERPRISESLIM

ITED(JAMIEOLIVER.COM).PHOTOGRAPHY:DAVID

LOFTUS.

delicious. WOOLWORTHS ADVERTISING FEATURE

Asian-style roast chicken saladServes 4-6

1.5kg Macro Wholefoods Market Free-Range

Whole Chicken

Sea salt and freshly ground black pepper

½ tsp dried chilli flakes

1 tsp coriander seeds, crushed

Olive oil

Handful of unsalted peanuts

Juice of 2 limes

Extra virgin olive oil

1 tsp sesame oil

1 tbs low-salt soy sauce

1 tsp light soft brown sugar

1-2 small red chillies, seeds removed,

finely chopped

1 bunch spring onions, trimmed

1 large or 2 small lettuces, softround or cos,

washed and spun dry

Large bunch each fresh mint and coriander

1 small cucumber

Preheat the oven to 180°C. In a roasting tray,

sprinkle the chicken with a pinch of salt and

pepper, the dried chilli and coriander seeds.

Drizzle with olive oil and rub all over the bird.

Cook for around 1 hour 15 minutes or until

golden and cooked through, basting the

chicken every now and then. To check it’s

cooked, insert a skewer into the thickest part

of the thigh. If the juices run clear, it’s done.

Meanwhile, roast the peanuts in the oven

for about 15 minutes or until smelling fantastic.

Roughly chop and set aside.

Once cooked, leave the chicken to rest for

30 minutes. While you wait, squeeze the lime

juice into a bowl and top with an equal amount

of extra virgin olive oil. Add the sesame oil, soy

sauce, sugar and chopped chilli, then mix well.

Finely slice the spring onions and roughly chop

the lettuce. Scatter over a large serving platter

and pick over the herb leaves. Use a fork to

scrape down the length of the cucumber (this

will help it to absorb the dressing), then cut

in half lengthways and scrape out the seeds.

Finely slice and add to the platter.

EasterdelightsWoolworths has teamed up

with Jamie Oliver to bring

you easy family meals to

enjoy throughout the holidays.

Create an Eastermenu everyone will loveThis fresh Asian-style roast chicken salad is the perfect

alternative to traditional Easter fare that everyone will love.

Whether you’re planning on entertaining a crowd or simply

creating a chocolate hunt for the kids, Woolworths has all

the inspiration you need to make this Easter special.

For more Easter inspiration, visit: woolworths.com.au/easter

Shred or pull the meat apart using two forks,

and add half of it to the bowl (save the rest for

another recipe). Drizzle over the dressing and

use your hands to toss everything together

until evenly coated. Sprinkle over the toasted

peanuts and tuck in.

http://woolworths.com.au/easter

Made with love

KitchenAid® Artisan KSM150 Stand Mixer,

with the Pasta Roller Attachment* (pictured),

also available in the KSM160 model

The perfect gift for Mum could be anything from a simple breakfast in bed to thatcreative kitchen essential forever on her wish list. This year, she deserves both,

and it comes beautifully bundled in the KitchenAid® Artisan® range.

delicious. KITCHENAID® ADVERTISING FEATURE

NEWSLIFEMEDIA

CREATIVESERVIC

ES.*P

ASTA

ATTACHMENTIS

NOTA

STANDARD

INCLUSIO

N.

Made for mumsDependable, resilient, beautiful – it’s these three qualities that

loving mums and the beloved KitchenAid® brand share in equal

measure, making them an obvious match made in heaven. So this

Mother’s Day, show mum the ultimate appreciation with a gift from

the classic KitchenAid® Artisan range.

ON A ROLL

There's nothing quite as satisfying as making things from scratch.

Enter the KitchenAid® Artisan Stand Mixer with Three-Piece Pasta

Roller Attachment. The roller kneads dough to perfection, while

the fettuccine and spaghetti cutters produce both flat strips and

spaghetti noodles. Get the kids involved rolling the dough and

cook up some fresh fettuccine with chilli garlic prawns.

HELPING HAND

This Mother’s Day, celebrate by throwing a decadent dessert into

the mix – quite literally – with the help of the KitchenAid® Artisan

9-Speed Hand Mixer. An electronic sensor adjusts the level of

resistance while kneading, whipping, blending and combining

for smooth, consistent results. Use it to whip up a chocolate

self-saucing pudding, or the cream for an elegant sponge cake.

THE PERFECT BLEND

Give the gift that keeps on giving with the KitchenAid® Artisan

Blender. Begin Mum’s special day with fluffy buttermilk cinnamon

pancakes and tangy berry coulis, or a refreshing berry smoothie.

Powerful enough to puree or liquefy, it’s the food preparation tool

that removes all the hard work from the prep process.

PROCESS-DRIVEN

Versatile enough to use each and every day, the KitchenAid® Artisan

ExactSlice™ Food Processor really makes its mark on Mother’s Day,

when Dad uses it to make the crumbs and salsa for Mum's favourite

breadcrumb and parmesan schnitzels with a vibrant salsa verde.

AVAILABLE AT QUALITY KITCHENWARE STORES. TO VIEW THE

KITCHENAID® ARTISAN RANGE, VISIT: KITCHENAID.COM.AU.

KitchenAid® Artisan

KFP1333 ExactSlice™

Food Processor

KitchenAid® Artisan

KSB560 Blender

KitchenAid® Artisan KHM926

9-Speed Hand Mixer

30-DAY FREE TRIAL*when you subscribe to thedigital edition of the magazine

iPad is a trademark of Apple Inc, registered in the U.S. and other countries. App Store is a service mark of Apple Inc.* Paid subscription commences at conclusion of free trial period.

Download a single issue for $5.49 or subscribe for one year for just $49.99.

delicious. 119

RECIPESVALLILITTLE&

SARAH

MURPHY

PHOTOGRAPHYJEREMYSIM

ONS

STYLIN

GDAVID

MORGAN

From classic walnut slice

just like Grandma used to

make to double chocolate

decadence, these recipes

are ideal for autumn baking.

120 delicious.

berries & cream jelly slice >Makes 12 slices

Store slice in the refrigerator for up to 1 week.

250g plain sweet biscuits

(we used morning

coffee biscuits)


Juice of 2 lemons

395g can sweetened

condensed milk

2 titanium-strength gelatine

leaves*

85g raspberry jelly crystals

Grease and line the base and sides of a 20cm x 30cm lamington

pan with baking paper, leaving plenty overhanging the sides.

Whiz biscuits in a food processor to fine crumbs. Transfer

to a bowl and combine with melted butter, then press mixture

into the base of prepared pan. Chill for 30 minutes or until firm.

Combine lemon juice and condensed milk in a saucepan with3/4 cup (185ml) water over medium heat. Cook for 5 minutes

or until warmed through.

Soak the gelatine leaves in cold water for 5 minutes to soften.

Squeeze excess water from the gelatine, then stir into the

condensed milk mixture until melted and combined. Pour over

biscuit base and return to the refrigerator for 2 hours or until set.

Prepare jelly according to packet instructions. Allow to cool

slightly, then pour over milk filling. Chill for 3-4 hours until set.

Carefully remove slice from pan, then slice to serve.

* Gelatine leaves are from gourmet food shops and delis.

< lemon & coconut sliceMakes 12 slices

250g milk arrowroot

biscuits

125g unsalted butter,

melted, plus extra

1 tbs softened

unsalted butter

1/2 cup (150g) sweetened

condensed milk

1 cup (90g) desiccated

coconut

Finely grated zest and juice

of 1 lemon

2 cups (300g) pure icing

sugar, sifted

Toasted coconut flakes,

to sprinkle

Grease and line a 20cm square pan with baking paper,

leaving plenty overhanging the sides.

Place biscuits in a food processor and whiz to fine crumbs.

Add melted butter, condensed milk, desiccated coconut and

lemon zest, then whiz until well combined. Press the mixture

into the prepared pan and chill for 2 hours or until firm.

For the icing, combine icing sugar, lemon juice and

remaining 1 tbs softened butter in a bowl, stirring until smooth.

Spread icing over slice and sprinkle with toasted flaked

coconut. Allow to set for 1 hour, then slice into 12 rectangles.

easy does it.

caramel walnut slice >Makes 12 slices

125g softened

unsalted butter

2 tbs pure icing sugar,

sifted

1 cup (150g) self-raising flour,

sifted, plus 2 tbs extra

2 eggs

11/4 firmly packed cup (310g)

brown sugar

2 cups (200g) walnuts, toasted

1 cup (90g) desiccated

coconut

2 tbs honey

Cocoa, to dust

Preheat oven to 180°C. Line the base and sides of a 20cm square

pan with baking paper, leaving plenty overhanging the sides.

Whiz butter, icing sugar and 1 cup (150g) flour in a food

processor until a soft dough forms. Press dough into the base

of the pan, then bake for 15-20 minutes until light golden.

Meanwhile, beat eggs and brown sugar for 3 minutes or until

thick and pale. Roughly chop half the walnuts and add to egg

mixture with coconut, 1/4 tsp salt and remaining 2 tbs flour. Stir

to combine. Spread mixture over pastry, then return to oven

and bake for 35-40 minutes until light golden and top is set.

Meanwhile, melt honey in a small frypan over medium heat.

Bring to a simmer, then add remaining 1 cup (100g) walnuts.

Cook, stirring, for 2 minutes or until caramelised. Transfer to

a baking paper-lined baking tray to set, then break into shards.

Serve slice topped with caramelised walnut and cocoa. d.

< double chocolate sliceMakes 16 slices

1/3 cup (35g) cocoa



4 eggs

13/4 cups (260g) self-raising

flour

2 tsp baking powder

1/3 cup (80ml) milk

1/3 cup (110g) apricot jam

150g dark chocolate,

chopped

21/3 cups (350g) icing sugar

Melted white chocolate,

to drizzle

Preheat oven to 180°C. Grease and line a 30cm x 20cm

lamington pan with baking paper. Combine cocoa with 1/3 cup

(80ml) hot water and stir until smooth. Set aside to cool slightly.

Beat butter and caster sugar with electric beaters until thick

and pale. Add eggs, 1 at a time, beating well after each addition.

Fold in flour, baking powder, milk and cooled cocoa mixture

until well combined. Spoon into pan and bake for 35 minutes

or until a skewer inserted into the centre comes out clean.

Cool slightly, then remove from pan and cool completely.

Melt jam in a saucepan over low heat. Add dark chocolate

and 1/4 cup (60ml) hot water, stirring until melted. Remove from

heat. Add icing sugar and whisk until smooth. Spread icing over

slice and allow to set, then drizzle with white chocolate.

balancing act.

GOINGGLUTEN-FREE is more popular than ever, with or

without amedical diagnosis of sensitivity to gluten. Google

searches for ‘gluten’ have been trending, while gluten-free options

are now a staple on restaurant menus (ever wondered what ‘gf’

next to the name of a dish stood for?). There are even gluten-free

dating sites for those on the lookout for lovin’.

What is gluten?Gluten – from the latin for ‘glue’ – is the protein component of

wheat and wheat-related grains including barley, rye and spelt.

It’s what gives elasticity to dough,

helping it to rise and keep its shape,

and contributes to the ‘chew’ of the

finished loaf. Bread flours are generally

higher in gluten than pastry flours, and

the traditional kneading process is

what promotes the formation of gluten

strands in the dough. Gluten is a

source of protein from both naturally

high-gluten foods and when used

as an additive in foods otherwise low

in protein, such as vegetarian products.

Various shades of intoleranceOften a sensitivity or intolerance to

gluten may be confused with coeliac

disease, but they aren’t the same.

‘Gluten sensitivity’ describes a

spectrum of disorders of which coeliac

disease – an autoimmune allergic

reaction to gluten – is the most

extreme. For coeliac sufferers, even the

smallest amount of gluten can damage

the gut lining and may potentially

contribute to the development of other

diseases, warranting absolute avoidance. For those at the

lesser end of the sensitivity spectrum, it may be helpful to

trial a gluten-free diet, then reintroduce small amounts

of gluten-containing foods as tolerated. Common grains

containing gluten include wheat, barley, burghul, semolina,

rye, spelt, kamut, triticale (a rye-wheat hybrid), farro and

oats (which are naturally gluten-free but often contain trace

amounts because of the way they’re manufactured).

Is going gluten-free better for you?It’s an easy mistake to make, but a gluten-free label doesn’t

necessarily bestow a cachet of health onto whatever food it

graces. In fact, many gluten-free alternatives for foods that

usually contain wheat – things like pastries, crackers, breads

and snack bars – are made with added fats, sugars and a laundry

list of highly processed ingredients designed to mimic the

texture and properties of gluten. So, going gluten-free in the

name of health isn’t a free ticket to go nuts on gluten-free potato

chips and triple-choc brownies.

You don’t actually need to buy specialty

products to go gluten-free. Your best bet for

both your health and your wallet is to focus

on naturally gluten-free wholefoods such as

vegetables, fruits, dairy, eggs, unprocessed

meats, seafood, legumes, gluten-free

wholegrains and grain-like seeds such as

quinoa, millet, amaranth and corn (see full

list, below). Avoiding processed foods also

negates the need to be on the lookout for

tricky items that might contain gluten

unexpectedly – such as soy sauce (opt for

tamari instead), processed lunchmeats,

ice creams and store-bought salad

dressings and relishes – where gluten

is used as a stabilising agent.

Gluten-free alternativesThere are plenty of gluten-free grains

and flour alternatives that are worthwhile

including in your diet, even if you’re not

avoiding gluten. All kinds of rice, corn

(including polenta), buckwheat, amaranth,

quinoa, millet, sorghum, potato starch,

arrowroot and nut meals (including

almond, chestnut, hazelnut and coconut flours) are naturally

gluten-free. For the adventurous, look for fava bean flour or

chickpea flour (besan) from Indian grocers, and seek out tapioca,

sweet potato flour and yam noodles fromAsian grocers.

Gluten-free flours can’t simply be substituted 1:1 for their

standard counterparts without some tweaks and adjustments,

but there are countless gluten-free recipe resources available

to help (see p 92 for our round-up of gluten-free blog recipes).

Gluten is a protein found in

grains such as rye, spelt, wheat,

barley, burghul and semolina.

It’s what gives bread its ‘chew’

and helps dough to rise.

You don’t need specialty

products to go gluten-free

– focus on naturally gluten-free

foods such as fruits, vegetables,

dairy, eggs, meat, seafood and

gluten-free grains such as rice,

buckwheat, quinoa and corn.

Gluten-free flours can’t be

substituted 1:1 for regular flour.

’Gluten sensitivity’ describes a

spectrum of disorders, coeliac

disease being the most extreme.

Back to basicsThis month we put gluten under the spotlight, exploring intolerances and gluten-free

alternatives you can use at home, including a clever pizza recipe with a cauliflower base.

WORDSKATESKIN

NER

RECIPESHANNON

HARLEY


STYLING

BERNISMITHIES

cauliflower-crust pizza withricotta, prosciutto andmint pestoMakes 4 individual pizzas

1 small cauliflower, cut into florets

11/4 cups (150g) almond meal

3/4 cup (60g) finely grated parmesan

2 eggs, lightly beaten

2 zucchinis, thinly sliced into ribbons

1 cup (240g) ricotta, crumbled

4 thin slices prosciutto, torn into strips

Mint pesto (makes 3/4 cup)

1 bunch mint, plus extra leaves to serve

1/2 bunch flat-leaf parsley

1 garlic clove, chopped

1/4 preserved lemon, flesh and

white pith discarded, rind chopped

Juice of 1 lemon


1/2 cup (125ml) extra virgin olive oil

Preheat 2 baking trays in a 200°C oven.

Whiz cauliflower in a food processor until

it resembles couscous. Combine 4 cups

cauliflower in a bowl with the almond

meal, parmesan and eggs, then season.

Place 2 sheets of baking paper on the

bench and, using one-quarter of the

cauliflower mixture for each pizza, place

2 mounds on each piece of paper, shaping

into 5mm-thick (16cm diameter) pizza

bases. Carefully transfer the pizza bases

to the preheated trays, then bake for

20 minutes or until dark golden and firm.

Meanwhile, toss zucchini with 1 tbs salt.

Set aside for 20 minutes. Rinse then drain.

For the mint pesto, whiz herbs in a food

processor until finely chopped. Add the

garlic, preserved lemon, lemon juice and

almond meal, then whiz to combine. With

the motor running, add the oil in a steady

stream until smooth. Season with pepper.

Divide ricotta, zucchini and prosciutto

among the pizza bases, then return to the

oven for 5 minutes or until heated through.

Drizzle the mint pesto over the pizzas and

garnish with mint leaves to serve. d.

delicious. 123

• Cambodian flavours • Chef’s guide to Victoria’s Bellarine Peninsula • 24 hours in California

delicious. 125

Lara Dunston ventures beyond Cambodia’s tourist

hotspots of Angkor Wat and Siem Reap to

Battambang, the country’s ‘rice bowl’ where the busy

streets are lined with hawkers and eateries offering

plenty of choices from sunrise until after dark.

LAND OFPLENTY

delicious. 127

Clockwise (from far left): boys ride home from school;handmade noodles at Lan Chov Khorko Miteanh; fish amok atAntique House; a family work their rice fields; monks wait forlunch in the leafy grounds of a pagoda; legendary Australianchef David Thompson, adviser to new restaurant Jaan Bai.

global flavours.

global flavours.

128 delicious.

Frommy first glimpse of Cambodia’s gritty riverside city of

Battambang I was enchanted. After an interminable bus ride

from sprawling Bangkok with its gleaming skyscrapers and

gridlocked traffic, sleepy Battambang’s mural-clad pagodas,

glittering gold chedi (temples) and Chinese shophouses

charmed the pants off me. Home to some of Cambodia’s

best-preserved French colonial architecture, the compact old

quarter quickly lured me out for a late afternoon stroll to see

the sun cast its golden light on the pretty buildings, their paint

peeling, balconies crumbling and shutters hanging from

hinges. In the riverside parks at sunset, mandarin-robed

monks strolled beneath umbrellas, old men in berets played

Chinese checkers and local women did aerobics and danced

the Madison. But it was the food stalls that dotted the riverside

selling hot corn on the cob, steamed buns and sweet coconuts

that captivated me.

Known as Cambodia’s ‘rice bowl’, the

agriculturally rich area of Battambang

is renowned for producing the country’s

finest produce. Locals boast that the

area reaps the best rice, juiciest oranges,

richest coconuts and sweetest bananas

and pineapples. The wet season sees

much of the farmland submerged

beneath monsoonal rainwater. But after

harvest at the start of the dry season,

attention turns to the fertile riverbanks

not long ago under water, where

farmers plant countless sorts of greens and vegetables used

in the samlors (soups and light stews) loved by locals for their

sour, pungent and bitter flavours.

While the seedlings are growing, fishermen take to the

coffee-coloured Sanker River to cast nets to catch freshwater fish

swimming from the massive Tonle Sap Lake – Southeast Asia’s

largest – along with river prawns, crabs, eels and sea snakes,

which will be smoked on the riverbank and stored for the next

monsoon. Stroll Phsar Nath, the old market in the historic

centre, or Phsar Boeung Chhoeuk and you’ll see vendors selling

Battambang’s beautiful produce – mountains of pineapples and

coconuts, colourful mats covered with vegetables, fish flapping

in buckets of water and baskets filled to the brim with vibrant

chillies, red onions and fragrant local favourites: lemongrass,

kaffir lime, galangal, turmeric and ginger.

OFF TO A GOOD START

You have no choice but to begin your day in the darkness in

Battambang. Without earplugs, expect to be woken well before

dawn by the melodic hum of monks chanting at the pagodas

or by a wedding party that starts around 4.30am with the

lyrical tinkling of a Cambodian xylophone followed by a

beautiful blues-style of folk filled with sorrow that sounds

more suitable for a funeral. Still, it’s more pleasing than the

mid-morning disco sounds that will later welcome guests.

Thankfully, dawn is the best time to depart for a tuk tuk ride.

Early mornings are when the country roads and village

lanes of Battambang come alive. Farmers set out on ox-carts

for the rice fields and fishermen for the riverbanks. Vendors

set up their roadside stands, while locals slurp breakfast soups

at ramshackle stalls. Kids ride bicycles to distant schools,

grown-ups whiz into Battambang on beaten-up old motorbikes.

Everyone is generous with waves and smiles so prepare to be

greeted with constant shouts of “hello!”.

MEETING THE PRODUCERS

In Battambang’s surrounding

villages, artisan producers still

make things by hand as generations

of their ancestors have always done.

Most hotels can arrange a tuk tuk

driver, however, nobody knows

Battambang province like

English-speaking Mr Ol, booked

through Bambu Hotel (see Where

to Stay, p 132). Mr Ol has driven

my husband and I down every

country lane, village track and

riverside trail that seemed far too narrow to trundle along,

spontaneously stopping off to chat to everyone from a family

barbecuing rice-field rats to women harvesting a garlicky

green called snoar.

Mr Kim Nou, the hospitable owner of boutique hotel

Maisons Wat Kor (see Where to Stay, p 132) organises an

excellent tuk tuk tour, stopping at a variety of traditional

cottage industries run from family homes and humble

workshops. During one long day we visit families producing

incense from the wood of the kapok tree; clay stoves, made

from recycled metals and mud, baked in a kiln; and rice

noodles, produced by a complicated process starting with

the grinding of rice into powder, continuing with heavy duty

mixing and kneading, and the extrusion of noodles by the

only machine on site, before finishing with the boiling and

cooling of the noodles, ready to be collected by vendors.

At a village well-regarded for its rice paper, we met a

rosy-cheeked woman who makes 1,200 pieces a day with the

help of her daughter, which she then sells for just over $1 for

100. At another village, Mr Mao, who has been making rice

“Earlymornings arewhen the countryroads and villagelanes of Battambangcome alive.”

WORDSLARA

DUNSTON

PHOTOGRAPHYTERENCECARTER

130 delicious.

wine for over 20 years showed us the tray of heady spices,

including star anise, chilli and garlic that he ferments

with rice and yeast to produce the potent spirit he sells

for $1 a litre. A dollar is also the going rate for the specialty

of Samrongkung village, kralan, a sweet snack of sticky

rice, fresh grated coconut, sugar and black eyed peas stuffed

into pieces of bamboo and grilled over an open fire.

STREET FOOD

Mornings may be the best time for

experiencing Battambang’s villages

and countryside, but evenings are

when you need to get a taste of the

city centre. If you don’t see plumes

of smoke rising in the darkness from

Phsar Nathmarket soon after dusk,

let your nose guide you to the pans

of simmering soups and stews, and

salted fish and meats barbecuing over

smouldering coals. The road that

skirts the perimeter of the market is

the site of Battambang’s only traffic

jam. Each day, for a few hours after

sunset, locals flock there on motorbikes, bicycles, tuk tuks

and cars to purchase the pre-cooked dishes that are the city’s

favourite form of take-away.

The best vendors are the busiest, including a very focused

woman called Roth who has run her stall here for a decade,

specialising in homemade samlors (soups), including samlor

machou, a tangy soup made with green papaya, spicy basil and

smoked fish; samlor machou youn, sweet and sour soup with

pineapple, tomato, watermelon, and tamarind; sgnor, a clear

chicken broth fragrant with lemongrass and kaffir lime;

and samlor trayong chek, made with banana blossom and

tamarind. Her other specialties are char kroeung, a dry

curry-like dish made with chicken, duck or catfish and

prahok chamhuy, steamed prahok (fermented fish paste),

with pork and eggs.

The adjoining stall specialises in

all things grilled – frogs, fish cakes,

chicken wings, pork ribs, quails,

sweet Cambodian sausages and

whole chickens – glistening from

amarinade of kroeung, oil and red

chilli. Large grey goby fish and

smaller catfish, both caught from the

river, are blanketed in salt and

continually turned on the barbecue.

Only for the culinary adventurous is

khnob, barbecued prahok (fermented

fish paste) with mushroom and

tamarind wrapped in banana leaf.

Nearby, petite Mao Vanna, who for 20 years has been selling

only three specialties from her small stools, serves up trays

topped with amok trey, a mousse-like fish curry steamed

in banana leaf that is Cambodia’s national dish; char kdao,

a kroeung-based duck dish with hot basil; and char

kgney, a light chicken and ginger stir-fry.

“The best vendors arethe busiest, including afocused woman calledRoth who specialisesin home-cooked soupsknown as samlors.”

Clockwise (from far left): smoke from an evening takeaway stalloutside Phsar Nath; spices used to make rice wine; an incensemaker; a family pull up on their bike to buy dinner from ahawker; son vac, fish paste grilled in banana leaves; a muralof legendary Cambodian singers who died during the Pol Potregime; nom krourk, fried rice and coconut cake.

global flavours.

global flavours.

132 delicious.

AUTHENTIC FLAVOURS

You’ll be hard pressed to find authentic dishes that don’t

include fermented fish paste or the chilli marinade kroeung.

They’re acquired tastes for foreign palates, especially the

fermented fish paste, prahok, that locals liken to smelly French

cheese. Eaten as a paste with minced pork to create tasty dips

and diluted for soup and curry

dishes, prahok offends most Western

palates, which is why tourist

restaurants tend to leave it out,

ensuring you rarely get to try

Cambodian cuisine as it’s intended

to taste. Much more palatable to

Westerners is kroeung, a herbal

paste ground from fresh lemongrass,

galangal, kaffir lime, turmeric, garlic,

eschalot and dried red chillies, that

forms the basis of the most delicious

Cambodian soups, curries and stews.

Our culinary guide, Kim Nou,

provided some of our most authentic

Cambodian food experiences.

Starting at a riverside restaurant

calledMlob Chan, which translates

to ‘in the shade of the nutmeg tree’,

we swung in hammocks in a rickety

alfresco bamboo pavilion

overlooking the Sanker River, while

we waited for the feast he’d arranged

– there is no menu and guests simply

request their favourite dishes, which

are served on a colourful mat on the

bamboo ‘floor’. The food is simple,

fresh and flavourful.

Later that evening we continued to

feast on local favourites at Antique

House, a splendid century-old

Khmer timber house in Wat Kor

Village, which you can visit during

the day for a private tour by the

distinguished owner Madame Ming.

Her long-term cook, Ming Pok, spent the day preparing our

elaborate meal. There was a sublime sweet and sour samlor

majou kti manoas or pineapple chicken soup that was like

a light chicken curry. A tangy lemony dip called tek kroeung,

which we ate with miniature crunchy clusters of flowers

called sdaow, was like nothing we’d ever tried before. Yet the

highlight was the finest rendition of a dish every tourist to

Cambodia eats – fish amok, prepared to a secret family recipe.

Late one afternoon, in high heels and a floppy hat, Phary, the

owner of Battambang Resort (see Where to Stay) took us on a

snack tour that she offers to guests along a dusty riverside road

dotted with stalls and rustic eateries. We began at a wooden stall

where owner Sal makes nom krourk, fried rice and coconut cakes,

in a mould over a charcoal fire, which she serves with a syrup

of palm sugar and fish sauce. At a

bamboo shack precariously perched

over the river, we ate son vac, fish

paste grilled in banana leaves, which

we wrapped in lettuce with basil, cold

noodles, saw-tooth coriander and

a tangy sauce. We followed it with

pong tia koun or boiled baby duck

eggs, which we scooped out after

first drinking the warm aromatic

juices from the shell that we’d created

by adding salt, pepper and lime juice.

At Ponleu Preh Chung, where

Mrs Vat Ongn has been crafting

a repertoire of desserts for over

20 years, we had our first taste of the

heavenly banh ja’neuk, glutinous rice

balls stuffed with mung bean paste,

drowned in coconut milk and tapioca,

and sprinkled with sesame seeds. The

dish is nicknamed ‘killing husband’

for its tendency to get caught in the

throats of drunk spouses.

But the highlight was our final stop,

where Mr Pra Dina piled raw beef

skewers that had been marinating in

a plastic tub of kroeung onto a row of

barbecues. As we watched him fan

smoke over the coals, dozens of

locals began arriving on motorbikes

to join us in our patient wait.

For an authentic breakfast, Phary

also offers a cycle tour to a soup stall

where Mr Lee Mun andMrs Te Lieng

have been making Battambang’s

quintessential breakfast, a pork noodle broth called kuy teav,

since 1995. Try the soup with pork slices or do as the locals

do and opt for pork offal, including intestines and lung.

TOP TABLES

When you’re done with eating on the streets, sleek new Jaan

Bai (Street 2), which translates to ‘rice bowl’, offers pan-Asian

sharing plates prepared with organic, seasonal produce, along

WHERE TO STAY

You’ll find the best hotels near the

riverbank and in tranquil villages

just a ten-minute tuk tuk ride to the

centre. Not far from the river, Bambu

Hotel (from $70 per night, including

taxes; bambuhotel.com) has large

rooms in a colonial-inspired villa as

well as Khmer-style rooms in timber

buildings, separated by an enticing

swimming pool.

In tropical gardens in peaceful

riversideWat Kor village,Maisons

Wat Kor (from $89 per night,

including taxes; maisonswatkor.com)

has spacious rooms in traditional

Khmer timber buildings with

wooden decks looking onto

a lotus pond and alluring pool.

Nearby, set amidst emerald rice

paddies, Battambang Resort (from

$61 per night, including taxes;

battambangresort.com) boasts

modern minimalist rooms and has

a poolside restaurant. All hotels

arrange excellent tuk tuk tours, while

Battambang Resort also offers breezy

riverside bike rides and a fishing

boat cruise to absorb life on the water.

http://bambuhotel.com

http://maisonswatkor.com

http://battambangresort.com

Clockwise (from top left): Mr Pra Dina’s famous marinated beefskewers; food stall at Phsar Boeung Chhoeuk market; the kitchenteam takes a break at Jaan Bai, a training restaurant backed byAustralians Chef David Thompson and restaurateur John Fink;David Thompson’s fiery Jungle Curry at Jaan Bai; a local womansells seedlings from the back of her bike.

134 delicious.

with a pumping soundtrack and potent cocktails. Set in

a stylishly refurbished shophouse clad in murals by local

artists, you’ll enjoy Cambodian specialties including Kampot

pepper crab from the south, while a fiery Thai jungle curry

comes courtesy of Chef David Thompson of Nahm Bangkok,

who, along with Australian restaurateur John Fink, is an

advisor to the restaurant that trains local chefs.

More Cambodian favourites

(and Western comfort food) are

on the menu at colonial-inspired

Russey Restaurant (Street 203) at

Bambu Hotel, from stir-fried peppery

beef lok lak, to a hearty samlor kako,

a Cambodian vegetable soup made

with kroeung and prahok. The

signature dish, beef Battambang,

is a richer, more sophisticated

version of sach ko ang jakak (grilled

kroeung beef and pork skewers) that is served at weddings.

Some of Battambang’s most elegant dishes are served

at beautifulMaisons Wat Kor (Street 800) boutique hotel,

where owner Kim Nou directs the kitchen to develop refined

renditions of Cambodian dishes that are packed with flavour.

Tasting menus change daily and tables must be booked ahead.

Hope that the fried frangipani appetisers are on the menu.

Deliciously simple dumpling and soup joint Lan Chov

Khorko Miteanh (145 Street 2), known to expats as ‘Noodle

Guy’, is the spot to hit for hand-pulled noodles and handmade

dumplings, cooked to order at the front of the no-frills eatery.

COFFEE & COCKTAILS

Kickstart your day with a creamy Cambodian cappuccino

at rustic Kinyei Cafe (Street 1½), where the rich combination

of palm sugar, pineapple syrup and coconut milk earned the

lovely Sakana Long the title of 2013 national barista champion.

You’ll also find faultless coffee at Jaan Bai (Street 2), as you’d

expect from a Melbourne-managed enterprise – along with

icy beer on tap and Battambang’s best

cocktails. Sundowners should be

savoured on the riverside at the

atmospheric Balcony Bar (Street 1)

in a big traditional timber house

about halfway to Wat Kor village,

or in town on the waterfront at

bohemian Cafe Eden (85 Street 1),

where the upstairs balcony offers

brilliant people-watching. If you’re

in town on weekends, make a beeline

for Lotus Bar (Street 2½) where Battambang’s expats will be

sipping something while listening to live music.

GETTINGTHERE

Battambang is around 2.5 hours by private car or 4 hours

by public bus from Siem Reap. Although it’s possible

to visit independently, Asian-based Backyard Travel

(backyardtravel.com) offer a three-day private tour

to Battambang covering some of the activities above,

including transfers, accommodation and some meals

for $485 per person for two people. d.

“Jaan Bai, backedby David Thompson,offers pan-Asiansharing plates.”

http://backyardtravel.com

global flavours.

Clockwise (from far left): elegant renditions of Cambodian specialities at

Maisons Wat Kor; a family fishing on the Sanker River; a bartender at Lotus Bar;

a monk at Ek Phnom temple; local kids in the back of a tuk tuk; Bambu Hotel; a

detail from Battambang’s Chinese temple.

“THERE’S GOLD IN THEMHILLS,

you just got to find it,” Peter Davis’ late

father, Ivan, once told him of the rugged

terrain of Kangaroo Island off the coast

of South Australia. Peter now oversees

1400 organic hives of Ligurian bees

under Island Beehive after taking over

Ivan’s 12 hives in 1963. And it turns out

Ivan was on the money – I was lucky to

strike gold on a recent trip to Kangaroo

Island, which is the ideal location for boutique producers,

from winemakers to dairy farmers.

High-end restaurants are left for the mainland, so visiting

farm gates is the best way to sample local produce. Or

call chef Tony Nolan, who operates a mobile kitchen

(kangarooislandculinaryadventures.com.au) using the

best produce he can get his hands on each day. You could

enjoy tender confit abalone at a vineyard lunch or perched

on bales of hay overlooking

the ocean.

Ever tasted lamb chorizo?

Locals head to Southrock

Lamb to get their fix of this

KI take on a delicacy, as

well as stock up on premium

cuts laced with subtle notes

of salt (thanks to the Arctic

winds that scent the

pastures). The prized

sheep’s milk dairy range from Island Pure Sheep Dairy

is certainly worth tasting, too. Chef and cheesemaker

Justin Harman produces tangy haloumi and feta,

as well as creamy yoghurt, ricotta and labneh.

Today the world’s only pure Ligurian bees call the island

home, yielding organic honey with strong floral notes – the top

choice for many chefs, including Tim Bourke of Southern

Ocean Lodge. At any other time, you need to stay at the luxe

lodge to sample Tim’s dishes, but during this month’s Kangaroo

Island Feastival, Tim is hosting a pop-up dinner at Island

Beehive, where you can also try island-made wines from

Islander Estate Vineyards.

Visit: tourkangarooisland.com.au/kifeastival.

Assistant food editor Warren Mendes heads to South Australia’s Kangaroo Island chasing every chef’s

dream: super-fresh produce and the unique flavours that are a result of the island’s pristine terroir.

Gold rush

honey-glazed lamb with smokedyoghurt and roasted root vegetablesServes 4

You can substitute smoked yoghurt for plain natural yoghurt.

3 parsnips, quartered lengthways

1 bunch each baby beetroot and baby (Dutch) carrots,

trimmed, halved if large

8 garlic cloves (unpeeled)

100ml olive oil

1 cup (280g) sheep’s milk yoghurt*

2 tbs each brown sugar and longrain rice

1/4 cup fine woodchips for smoking*

2 lamb backstrap fillets

1/3 cup (120g) good-quality organic honey

Juice of 1 lemon

150g baby spinach

2 tbs sunflower seeds, lightly toasted

Preheat the oven to 200°C. Combine the parsnip, beetroot, carrot

and garlic on a baking tray, season and toss with 2 tbs oil. Roast

for 35-40 minutes until golden and tender.

Meanwhile, place yoghurt in a small wide bowl set above

another small bowl filled with ice (this prevents the yoghurt from

curdling as it smokes). Line the base of a wok with 2 pieces of foil,

then add the sugar, rice and woodchips. Sit a wire rack in the wok.

Place wok over high heat for 5 minutes or until starting to smoke,

then place the two bowls on the rack and cover wok with a wok

lid or large metal bowl. Reduce heat to medium and smoke for

10 minutes or until yoghurt has a smoky flavour. Chill yoghurt.

Heat 1 tbs oil in a large frypan over medium-high heat. Season

the lamb, then cook, turning, for 2 minutes or until slightly

browned. Reduce the heat to medium and brush the lamb with

the honey. Continue cooking the lamb, turning and brushing with

honey, for a further 5-6 minutes until caramelised. Remove lamb

from the pan and rest, covered with foil, for 5 minutes, then slice.

To make a dressing, combine the resting juices with lemon juice

and remaining 2 tbs oil, then season. Arrange the lamb, roast

vegetables, spinach and seeds on serving plates, drizzle with

the dressing and serve with smoked yoghurt. d.

* Sheep’s milk yoghurt is from selected delis and health food

shops.Woodchips are from hardware and barbecue shops. WORDS&RECIPEWARREN

MENDES

FOOD

&PORTRAIT


STYLIN

GBERNISMITHIES

LOCATIO

NPHOTOGRAPHYCRAIG

WALL&

SOUTH

AUSTRALIA

NTOURISM

COMMISSIO

N(H

ONEY&

SEALS)

“Visitingfarm gates isthe best wayto sample localproduce.”

136 delicious.

postcard.

http://tourkangarooisland.com.au/kifeastival

WHERE Kangaroo Island, SA.

WHEN Kangaroo Island brings

out beauty in all seasons. Sample

the best local produce and flavours

at Kangaroo Island Feastival

(April 24-28).

WHY To unwind, sample the

abundance of artisan produce or

get out into the great outdoors

with the island’s famous wildlife.

MUST DO Stay at the Cliff House

(life-time.com.au) to enjoy the sunset

overlooking Snelling Beach, then

dine under the magical canopy of the

150-year-old fig tree on the property.

Taste island-distilled gin at Kangaroo

Island Spirits (kispiritis.com.au).

HOWHop on a 30-minute REX

flight from Adelaide, or take your

car on the 45-minute Sealink ferry

journey from Cape Jervis, which is

a scenic 2-hour drive from Adelaide,

to Penneshaw on the island.

Clockwise from top left:some Kangaroo Island locals;honey-glazed lamb withsmoked yoghurt and roastedroot vegetables; Island Beehivehives; stay at the Cliff House.

WORDSRACHELHANSON

ILLU

STRATIO

NSTEPHANIE

WESTCOTT

The beachside town just north of LA is the embodiment of

California dreaming with taco stands and swanky seafood spots.

8amSEASIDE START

Stroll along popular East Beach (E. Cabrillo

Blvd) past packed volleyball courts into

Montecito – home to movie stars, business

titans and media moguls – to Jeannine’s

(1253 Coast Village Rd). Grab a table on

the patio and tuck into the eggwhite vegie

scramble or throw calories to the wind with

the Kahlua banana French toast.

10amTO MARKET

Stop by Pierre LaFond Montecito Market

(516 San Ysidro Rd) for up-market goods

(think roast garlic, Champagne mustard and

fig balsamic), cookbooks and local wines.

11amLOCAL CULTURE

Refuel with an espresso or drip coffee

at The French Press (528 Anacapa St),

then wander down the street to tour the

ornate Moorish style Supreme Court

(1100 Anacapa St) and take in the

panorama from the top of the 26-metre

El Mirador clock tower, including the

town’s iconic namesake, Old Mission Santa

Barbara (2201 Laguna St), which is

steeped in 225 years of local history.

1pmHOT TAMALES

The ramshackle taco stand La Super-Rica

Taqueria (622 N. Milpas St) was a favourite

of Julia Child’s and is known for the

Super-Rica Especial – tortillas filled with

pork, roasted pasilla chillies and cheese.

However cross-town rival, Super Cuca’s

(626 W. Micheltorena St), was voted best

burrito in Santa Barbara last year.

2pmWINE TIME

Explore the sub-culture chic of downtown

via the Urban Wine Trail (urbanwinetrailsb.

com). More than a dozen tasting rooms

within a kilometre radius means you can

sample the region’s best vineyards minus

the designated driver. Along the way, stop

at Chocolate Maya (15 W. Gutierrez St)

for decadent hand-made confections

including organic vegan truffles and dark

chocolate scented with rosemary.

4pmSUNDOWNER

Any local will tell you that the perfect

Santa Barbara sunset includes the trifecta

of fresh oysters, New England clam

chowder and a perfectly seasoned Bloody

Mary at Brophy Bros. (119 Harbour Way)

while overlooking the harbour.

7pmSEE AND BE SEEN

Oprah Winfrey is one of the famous faces

to call Lucky’s Steakhouse (1279 Coast

Village Rd, Montecito) their local. Best

known for their steaks, the chophouse

also has the market cornered on martinis

and moreish sides. Follow up dinner with

a signature coconut ginger mojito from

Blue Agave (20 E. Cota St) or a flight

of boutique tequilas.

11pmHIT THE HAY

Citrus-farm-turned-luxury-hideaway, the

romantic San Ysidro Ranch (900 San Ysidro

Ln) has catered to celebrities (Audrey

Hepburn, John and Jackie Kennedy, Bing

Crosby and Winston Churchill, to name a

few) for years, while current A-listers seek

solitude in the cottages tucked away

in the hills. For a thriftier alternative,

Victorian Upham Hotel (1404 De la Vina

St) is the ideal bed and breakfast. d.

Santa Barbara

24 hours.

138 delicious.

http://urbanwinetrailsb.com

http://urbanwinetrailsb.com

/BlueDragonANZwww.bluedragon.comAM

E_AB

W79

4_FP

C_DE

LAU_

03/1

4FL

A

http://www.bluedragon.com

140 delicious.

Bellarine Peninsula

One of Australia’s most acclaimed chefs, Ben Shewry of Attica, spends his free time far from

Melbourne’s fine dining scene with family in Ocean Grove, on the laidback Bellarine Peninsula.

2

4

1. & 2. The Piping Hot Chicken Shop and, Ben’s favourite, their pulledpork roll. 3. A brave swimmer in the ocean. 4. The main attraction atRolling Pin Pies & Cakes. Previous page (clockwise from far left): BarwonHeads jetty; Starfish Bakery; ricotta hotcakes from Grow Naturally; 13thBeach at Barwon Heads; Fritz Gelato; Van Loons Nursery in Wallington;Locavore Ben Shewry; local legend Darryn Murphy of Murf’s Longboards.

1 to live,” he says. They’ve lived here, with their three children,

for more than five years now, and it works despite the

90-minute drive into the city.

Mornington Peninsula or north-east Victoria are probably

the first regions that come to mind when you think of

all-in-one food, wine and holiday destinations – for their wine

regions and popular seasonal restaurants throughout beachy

summers and snow-capped winters. Spend some time on

the the Bellarine Peninsula, however, and you’ll realise it has

an earthy, honest approach to coastal

living, plus plenty of worthwhile food,

wineries and producers to explore.

South-west of Melbourne, the region

is surrounded by Port Phillip and

Corio Bay and, along with the

Mornington Peninsula, separates

Port Phillip from the Bass Strait.

Ben has worked incredibly hard with

his business partners at Attica, David

and Helen Maccora, and a very dedicated team of chefs and

front-of-house professionals, to gain and maintain the profile

of one of the world’s best restaurants – it was ranked number

21 in the San Pellegrino World’s Best 50 restaurants in 2013

(the highest rated in Australia) – and it’s a gruelling schedule

that maintains that profile. But like many chefs, what he

Where do you imagine one of the best chef’s in the world

would take you to eat when you visited him at home? Would

you enjoy an eight-course meal in a fancy dining room,

a glass of vintage Champagne at an elegant bar, or slip

off to the local bakery for a meat pie? If you guessed

pie, you’re on track. Ben Shewry,

internationally renowned chef of

Attica in Melbourne’s Rippon Lea,

has taken the likes of Matt Preston and

award-winning Swedish chef Magnus

Nilsson to his favourite pie shop in the

town of Ocean Grove on the Bellarine

Peninsula, where he and his family live.

Safe to say that the pies are considered

some of the best in the country, and it’s

exactly this honest, good-quality, simple food in a low-key

region of Victoria that appeals to the New Zealand-born

chef and his young family.

Ben and his wife Natalia first discovered the small

town through friends. “We liked it and ended up pitching a

tent for a weekend, then decided it was where we wanted

“Wepitched a tentoneweekend, thendecided it waswherewewanted to live.”

3

WORDSHILARYMCNEVIN


delicious. 143

locavore.

One bite into the fabulously light pastry and tender

slow-cooked filling explains why it took out top honours. Also

available are creamy cakes, fruity custard tarts and friendly

banter from the staff. “It’s a very Australian experience,” says

Ben, “and most people get it. The kids love the sausage rolls.”

Just around the corner from the pie shop is The Piping Hot

Chicken and Burger Grill (Shop 6/63 The Terrace, Ocean

Grove, (03) 5255 1566). Ben describes this large space, with its

chaotic but welcoming decor and posters for upcoming shows

and events lining the walls, as a community hub for Ocean

Grove. It’s a chicken shop first but also

plays host to live music from local and

visiting artists. “Places like this are

important to the area,” he says, adding

that it’s good for the youth of the area to

have a place to spend time. As well as the

chicken and hot salted chips, they do beef

brisket and Ben’s pick, the pulled pork

roll. Ben says it’s the kind of place you

can “walk in with bare sandy feet and

order a chicken roll with gravy.”

Napona (24 Hodgson Street, Ocean Grove, (03) 5256 3153)

is a small oasis two blocks behind the busy shopping strip.

This leafy oasis offers respite for lunch, dinner or just a break

in between. Ben enjoys Napona for hot chocolates with his

three young children, but it serves as a restaurant, too.

serves customers and enjoys in the context of his own

restaurant, and what he cooks at home and enjoys eating

with his family are two different things. “I like simple,

honest places that cook good food.

It’s not about trends, it’s about quality,”

says Ben, who shares with us here some

of his and his family’s favourite places

in the region he calls home.

OCEAN GROVE

Ocean Grove is the small beachside

town where Ben is based and where

the aforementioned pies are produced.

Rolling Pin Pies & Cakes (12 Park Lane, Ocean Grove, (03)

5256 1517) is humble in its presentation, a pared-back room

with tiled floor, glassed-in cabinets filled with cakes and a

floor-to-ceiling pie-warmer showcasing the signature crusts.

Fillings range from chicken and mushroom to vegetable,

bacon and egg, and of course the award-winning chunky beef.

“I like simple,honest places. It’snot about trends,it’s about quality.”

1. & 3. Locally sourced Portarlingtonmussels on offer for lunch and dinnerat Napona in Ocean Grove, or dropin for an afternoon coffee. 2. Surfinglessons for the brave at OceanGrove’s Main Beach (see Things ToDo, p 146 for lesson information).

1

3

2

144 delicious.

The lunch and dinner menus represent the produce of the area

well. Lonsdale tomatoes may be mixed in a spaghetti of

calamari, fish and prawns. Mussels from

half an hour away in Portarlington are

dressed in a broth of tomato, chilli and

coriander sitting over a thick slab of

good sourdough bread.

The third Saturday of each month

sees local farmers and producers

congregate at the Bellarine Community

Farmers’ Market (9am-1pm, Ocean

Grove Park, cnr Draper St & Presidents

Ave). Among the many producers you’ll find Springfield Olive

Oils, sourdough breads from La Madre Bakery and The Bee

Box selling honey and handmade condiments, preserves

and dips. Bites to keep you going while you shop including

Moejo’s Curries and Sushi, and Wun Hung Lo dumplings

and dim sims. It’s a blissful place.

BARWON HEADS

There’s a constant hum of movement in the Starfish Bakery

(78 Hitchcock Ave, Barwon Heads, (03) 5254 2772). Ben says

he likes to drop in “after a long bike ride or a surf,” and there is

a sense of saltwater and sandy feet among the customers who

take a seat in the leafy courtyard out the front or in the small

dining room. Bright blues, greens and purples dress the room

where you order at the counter from the

blackboard menu on the wall above.

Pretty Pink Waldorf Salad may be

a special – slow-cooked pork with

marmalade, rocket and spinach and

cucumber, while the green eggs and

ham cooked with spinach and lots of

fresh herbs, keep many a surfer sated

after a morning on the waves.

WALLINGTON

“Elk Horn is another place that’s really honest,” says Ben as he

talks about the Elk Horn Roadhouse (420a Wallington Road,

Wallington, (03) 5250 6056) that sits in the small town inland

between Ocean Grove and Barwon Heads. Part of the room is

dedicated to a retail space where they sell relishes, jams and

1. Darryn ‘Murf’ Murphy outside hisshop in Ocean Grove. 2. Antiquefurniture and an array of signs, vasesand light fittings from the Far East atKyo in Ocean Grove. 3. Fritz Gelato.

“Ben drops intoStarfish Bakery inBarwonHeads aftera bike ride or surf.”

WHERE TO SHOPDarryn Murphy of Murf’sLongboards (82 The Terrace,Ocean Grove, (03) 5255 5525) is“an institution himself,” accordingto Ben, “Ocean Grove wouldn’t bewhat it is without Murf. People goin to talk to him, not just to shop.”Van Loons Nursery (405 Grubb

Road, Wallington, (03) 5250 1842)is “just a beautiful garden shop,”says Ben. It’s worth just going fora look but if you’re a green thumbthis is a must-visit.Kyo (26 Smithton Grove, Ocean

Grove, (03) 5255 2444) is anotherof Ben’s favourites for its stunningcollection of Asian-inspiredfurniture and artifacts. “Peoplecome to Ocean Grove just to checkthis place out,” he says.Stone and Grain (Shop 5 Ocean

Plaza, 71 The Parade, OceanGrove, (03) 5256 2228) is anelegant space in the heart ofOcean Grove selling furniture,homewares and gifts, while Benenjoys the Ballyhoo Arts gallery(90 Ryrie St, Geelong, (03) 52224532) for a very simple reason,“It has a great selection ofinteresting artworks.”2

1

3

locavore.

Ben will often meet up with Sea Bounty’s Lance Wiffen

at The Portarlington Bakehouse (48 Newcombe St,

Portarlington, (03) 5259 2274), where “the bread is

great and there’s a playground

out the back for the kids.”

QUEENSCLIFF

“It’s just really good gelato,” says

Ben of Fritz Gelato (62 Hesse St,

Queenscliff, fritzgelato.com), on

the main drag of Queenscliff,

the seaside town from which the

ferry travels across to Sorrento

on the Mornington Peninsula. The small shop carries

a mix of vibrant gelati – rich chocolate, subtle pistachio

and tart raspberry sorbet among others – and they all

sit pretty against the white walls. It’s one thing to look

good but the proof is in the flavour and this is one of

the better scoops you’ll find anywhere.

chutneys made in-house. Chalkboards resting against the

front counter list the specials, perhaps a sticky black rice

pudding with coconut cream, mango and toasted sesame

seeds, as well as the single-origin coffee they’re brewing at

the moment (for example a washed San Ignacio from Bolivia).

Open for breakfast, lunch or takeaway, the cafe produces

beautifully crafted seasonal dishes inspired by regional

produce – think slow-roasted

tomatoes, Camilo lemon-infused olive

oil, Drysdale goat’s cheese and herbs

from the garden on organic Zeally

Bay Sourdough. Hearty mains include

free-range sticky chicken wings with

slaw, and a hefty steak sandwich.

PORTARLINGTON

Half an hour north of Ocean Grove,

Portarlington is renowned for its seafood, particularly the

mussels. The lengthy Portarlington Pier, dotted with anglers

after snapper, whiting or other local fish, asks for commitment

to walk its full extent, and it’s worth every step. Sea Bounty

Mussels (seabounty.com.au) sell their catch directly off the

boat so there’s no argument as to their freshness.

“Sea BountyMussels sell theirdaily catch directlyoff the boat.”

1. & 4. Green eggs and ham from Starfish Bakery; the busy courtyardout the front of the bakery. 2. & 3. Fishermen bring in their catch atPortarlington pier where Sea Bounty sell mussels straight off the boat.

4

12

3

http://fritzgelato.com

146 delicious.

1

GEELONG

Roam Cafe (199 Ryrie St Geelong, (0432 535 965) is a

“one-woman band,” says Ben, “there’s a lot of love in the

kitchen.” Mia Huang opened Roam in January last year

and has gained a solid following for her simple cooking,

whether it be a barbecued pork wrap or a

plate of soba noodles with freshly

shredded cucumber and carrot, finished

with juicy pan-fried chicken and sesame

and soy dressing. Coffee is the Dark

Horse blend by Five Senses, and simple

bookshelves dress the room filled with

cookbooks and knick-knacks.

Another of Ben’s favourites in the heart

of Geelong is the understated Chinese

restaurant Chan Wei (147 Moorabool St, Geelong,

(03) 5221 7668). Be prepared for a sparsely decorated

room where you order at the counter and friendly staff

bring the dishes out as they come. Ben loves the chilli

pork ribs – sweet, sour and spicy, they are a tumble of

fried sticky deliciousness – and the Singapore noodles.

POINT LONSDALE

“On a day off, Natalia and I might drop the kids at school and

head to Point Lonsdale’sGrow Naturally (59 Point Lonsdale

Road, (03) 5258 2508) for some time together,” says Ben. The

cafe is just three minutes walk from the beach, and its earthy

sensibilities are translated through hessian-covered cushions

that soften the long wooden bench seats. Highlights include

vegetable juices, fresh ricotta hotcakes with strawberry and

rhubarb compote, corn fritters with coriander salsa, and

vibrantly fresh slabs of spanakopita with local tomato relish.

WHERE TO STAY

Koorameet (koorameet.com, from

$320 per night) is an eco-friendly,

self-contained retreat in Barwon Heads

with loads of space, sleeping up to six. In

Portarlington, the charming 19th-century

Angasi Boutique Hotel (angasi.com.au,

from $180 per double) overlooks the

pier and offers en suite rooms and

self-contained apartments for couples and families. Vue Grand

(vuegrand.com.au, from $178 per double, with breakfast)

is the grand old dame of Queenscliff. The historic building

has 32 rooms and suites, with a bar and dining downstairs. d.

Thanks to TourismVictoria for assistance with this story.

For more information, visit: visitvictoria.com.

“There’s a lot oflove in the kitchenat Geelong’sRoamCafe.”

THINGS TO DOGo for a surf at Ocean GroveMain Beach or 13th Beachat Barwon Heads. Try thelessons at Go RIde A WaveSurf School (gorideawave.com.au) or Surf Sessions(surfsessions.com.au).Mountain bike along thepaths between Ocean Groveand Barwon Heads.Bellarine Adventure

Golf (1540 Bellarine Hwy,Wallington, bellarineadventuregolf.com) “has twoawesome mini courses andis the best place to take kidsfor a day out,” says Ben.Other family activities

recommended by Beninclude the BellarineRailway (bellarinerailway.com.au) steam train fromQueenscliff to Drysdale, andthe Marine DiscoveryCentre at Queenscliff (mdca.org.au/centres/queenscliff).

1. The historic Vue Grand in Queenscliff. 2. & 3. Picnic-styleseating out the back at The Portarlington Bakehouse, wherethe decadent almond croissants are baked in-house.

2

3

http://koorameet.com

http://visitvictoria.com

http://adventuregolf.com

http://mdca.org.au/centres/queenscliff

http://mdca.org.au/centres/queenscliff

4

1

1. Ballyhoo Arts. 2. & 6. Elk Horn Roadhouse and their saladof beetroot with pickled apple, herbs, Drysdale goat’s cheeseand Wallington cos lettuce. 3. View from Queenscliff beach.4. Grow Naturally. 5. Knick-knacks at Roam Cafe, Geelong.

5

6

3

2

locavore.

Curtis Stone’s lemon

curd on brioche

(recipe, p 66)

delicious. 149

STARTERS & LIGHT MEALS

Caramelised onion

& blue cheese flatbread (v).................. 70

Carrot soup with herb puree

and prosciutto crisps ........................... 64

Cauliflower-crust pizza with ricotta,

prosciutto and mint pesto ................. 123

Cheddar & quinoa muffins with

sundried tomatoes and basil (v)........... 96

Chilli concertina squid with fennel ........ 104

Confit tomato & ricotta crostini (v) .......... 56

Fried chicken livers

with pickled cabbage ........................ 103

Onion & goat’s cheese tarts (v)................ 54

Orange, cranberry & walnut salad (v) ...... 55

Roast beetroot, caramelised onion

& goat’s cheese tarts (v) ....................... 94

Roast pumpkin & herb salad (v)............... 24

Thai chicken cakes................................... 59

MAINS

Baked lamb schnitzel

with celeriac slaw................................. 81

Braised beef & cauliflower pie................. 36

Braised lamb korma

with potato and coriander ................... 24

Cauliflower tikka masala (v).................... 103

Chicken Everest ....................................... 87

Chicken, leek & thyme pies

with simple flaky pastry........................ 72

Claypot snapper with burghul pilaf ......... 86

Farro salad with shanklish (v) ................... 34

Fettuccine with prawns, finger limes

and grapefruit beurre blanc................. 66

Green harissa chicken

with baked couscous ........................... 82

Honey-glazed lamb with smoked

yoghurt and roasted root vegetables..136

Meatballs with risoni................................ 79

Mushroom san choy bow (v).................... 78

Pesto-crusted lamb racks

with golden parmesan potatoes.......... 56

Pork with prosciutto & apricots ............. 104

Roast duck breast with orange,

cranberry & walnut salad ..................... 55

Rolled pork belly

with apple & raisin stuffing .................. 83

Slow-cooked beef with ras el hanout ...... 88

Spanish-style chorizo & pipi soup ........... 80

Sri Lankan salmon curry........................... 77

Thai fish pie ............................................. 58

Warm spiced rice salad

with fried cauliflower and broccoli (v) .. 24

Wine-braised chicken

with roasted grapes ........................... 100

SWEET THINGS

Aperol spritz jellies .................................. 57

Basboussa (semolina syrup cake) ............ 90

Berries & cream jelly slice...................... 120

Caramel walnut slice.............................. 121

Chai cake with ginger cream-cheese

icing and pomegranate syrup.............. 10

Choc-hazelnut torte................................. 33

Chocolate chunk fudge

& hazelnut cookies............................... 72

Double chocolate slice .......................... 121

Flourless chocolate & cardamom cake.... 96

Gluten-free mandarin, coconut & polenta

cake with toffee mandarins.................. 74

Ginger cream with poached plums ......... 59

Latticed treacle & pecan tart ................. 108

Layered white chocolate cake ................. 71

Lemon & coconut slice .......................... 120

Lemon curd on brioche ........................... 66

Make-ahead berry souffles ...................... 55

Orange blossom cheesecake

with pomegranate syrup...................... 74

Passionfruit curd tartlets ........................ 112

Rhubarb galette..................................... 114

Salted banoffee tranche ........................ 111

Shari’s cugloaf.......................................... 90

Super indulgent

mixed berry millefeuille ..................... 111

Ultimate chocolate & raspberry tart ...... 108

Upside-down apple

& almond cake with pistachios ............ 25

Vegan banana bread muesli bars ............ 94

Vanilla ice cream.................................... 114

EXTRAS

Anneka’s simple flaky pastry.................... 72

Orange mostarda .................................... 64

Ras el hanout ........................................... 88

Semolina crackers.................................... 64

(v) denotes vegetarian dishes

IndexMAY 2014

ThanksThe Test Kitchen uses Scanpan cookware and utensils, Global knives and Cuisinart

small appliances from Sheldon & Hammond. For national stockists, tel: 1800 209 999.

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 [email protected] or write to Locked Bag 5030, Alexandria, NSW 2015.

You can gain access to your personal information by contacting our privacy officer.

mailto:[email protected]

gourmet l i festyle

To advertise call 1300 139 305

1. Beat itMake light work of whipping, kneading and blending with the

new nine-speed KitchenAid Artisan Hand Mixer. Simply switch

between the stainless steel beaters, whisk, dough hooks and

blending rod for any culinary task. Visit: kitchenaid.com.au.

2. Soul foodComfort food is the cook’s answer to the cooler months,

and Campbell’s Real Stock is the ideal ingredient to make

hearty stews and casseroles, rich gravies and soups.

For more information, visit: campbellssoup.com.au.

3. Flash in the panCook like the professionals with the GreenPan Stockholm Hard

Anodised frypan. The scratch-resistant durable surface, stainless

steel handle and non-stick coating mean easy cooking and

cleaning, every night of the week. Tel: 1800 099 012.

4. Go fishKeep a can of Sirena tuna on hand to add an instant flavour burst

to any meal. Try the lemon, basil and chilli variety flaked over

salads, tossed through pasta or as a zesty sandwich filling. For

the full range of flavours and recipe ideas, visit: sirena.com.au.

5. Greek odysseyConsidering swapping the Australian winter for summer in the

Greek islands? Holiday experts Odyssey Travel have a new

selection of short tours to help you plan your ideal getaway.

For more information, visit: odysseytraveller.com.

6. Flavour bombCreate authentic Japanese-style meals at home with Kikkoman

Teriyaki Marinade & Stir-Fry Sauce. Made with a unique blend of

soy, herbs and spices, use it to glaze chicken or roast beef for a

flavour twist the whole family will love. Visit: kikkoman.com.au.

7. Winning combinationEnjoy the health benefits of legumes while adding extra protein to

your favourite meals with Edgell Four Bean Mix. Naturally high in

fibre, low in fat and low-GI, stir through Mexican chilli as a filling

for burritos. Visit: edgellplusone.com.au.

8. Black is backSunRice Black Rice not only makes a striking addition to your

plate, but has a unique chewy texture and rich nutty flavour that

goes well with lemon-baked salmon, chargrilled chicken and

homemade curry. For more recipe ideas, visit: sunrice.com.au.

AgendaThe latest products from our advertisers.

1.

7.

5.

3.

8.

2.

4.

6.

agenda.

152 delicious.

http://odysseytraveller.com

WORLD FLAVOURS

SPECIAL

A taste of Hong Kong,

India, Turkey & Spain

Jamie’s Greek feast

Bill Granger in Hawaii

JUNE ISSUE OUT

MAY 15

154 delicious.

secret address book.

The acclaimed Australian chef and author shares her passion for freshproduce and food highlights from her base in London to New York.

Skye Gyngell

THE CHEF TO WATCH? There are so many

young, talented chefs emerging; I think

what Australian chef James Henry is doing

at Bones in Paris with dishes such as

cockles escabeche (left) is a great example

of where food is going at the moment.

BEST FOR BREAD? London has been slightly

behind in the market for good artisan

bakers, but it’s finally catching up with

E5 Bakehouse (left) in East London

producing some lovely sourdoughs.

BEST FOR SMALL BITES? Barrafina in

London’s Soho – it’s the most delicious

tapas I’ve eaten. With a no-bookings

policy, get there early to avoid a long wait.

If you do need to wait, it is well worth it!

WHERE I WANT TO EAT NEXT? Faviken

(top left) in Sweden, I think Magnus

Nilsson’s approach is so interesting – I have

several friends who have eaten there and

they have all come back swooning.

BEST OFF THE BEATEN TRACK? East

London’s Rochelle Canteen in Arnold

Circus, owned by Margot Henderson (wife

of chef/restaurateur Fergus) is my go-to

off-the-beaten-track restaurant. Set in

an old primary school bike shed, it is tiny

but everything on the menu is spot on.

RECENT FOODIE DISCOVERY? On a recent

trip to New York, I ate at Roberta’s (above)

in Bushwick, it had incredible sourdough

pizzas and a really lovely atmosphere.

BEST FOR PRODUCE? Spa Terminus in the

Dockley Road Industrial Estate in South

East London is the best small market.

BEST FOR SWEET CRAVINGS I make a regular

pilgrimage to Violet Cakes in London’s

Hackney. Owner Claire Ptak, who is a

former Chez Panisse pastry chef, makes

beautiful seasonal cakes and pastries

made with the best possible ingredients.

THE NEXT BIG THING... is Copenhagen. I ate

at Noma years ago and loved it and have

been back several times since. Every time

I’m excited by what I see happening there.

I ate one of the best meals at Fiskebar,

but Bror, Amass, Relae and Manfreds

& Vin are all are doing great things. d.

Skye Gyngell will be in the country for

South Australia’s Tasting Australia food

festival (April 27 – May 4). For information,

visit: tastingaustralia.com.au. PORTRAIT

PHOTOGRAPHYCAROLSACHS

flb80.delicious..may.2014

Documents

baking recipes

art of baking

dinner party s

stone p

hansgrohe mixer

kitchen therapy

kitchen sink

hansgrohe products