delicious 201402

delicious.FEBRUARY 2014 | VOTED AUSTRALIA‘S BEST FOOD MAGAZINE

VALLI LITTLE Beach holiday menu

KATIE QUINN DAVIES Valentine‘s Day

JILL DUPLEIX Luscious frozen yoghurt

Barbecued pizzas:

prosciutto with tomato and

mozzarella; chilli prawn

with zucchini and pesto.

ON

THE

TAKE IT OUTSIDEWITH

FUSS�FREEDINNERS

AND COOL DESSERTS

photographyjeremysim

ons

Whether you’re still enjoying a break or are back at work, this issue

is all about ways to keep that holiday feeling going right through

summer. Barbecues and picnics are high on the agenda, of course

– try Valli’s beach-inspired seafood menu (p 48) or chef-turned-

butcher Colin Holt’s grill favourites (p 90). You could also opt for

our clever cover idea – chargrilled pizza bases on the barbecue, then

have everyone load them up with their favourite toppings. Add

some cool, fruity desserts, such as ice cream sandwiches or tropical

popsicles (Wicked, p 74), and you’re all set. You don’t have to wait

for a weekend event, though. Take even a simple Daily Special

(p 58) pasta or salad outdoors on a Tuesday night and feel the

workday stress melt away, as you keep that holiday mood going.

Also this month, we take a cook’s tour of Lake Como, Italy, and

celebrate Lunar New Year with some of Sydney and Melbourne’s

top Asian chefs, who share their favourite dining spots.

Plus, you’re invited to join us in Perth and Noosa as we

showcase each state’s best at special delicious. Produce Awards

dinners. Hope to see you there.

Danielle Oppermann, Editor

This issue…

delicious. 5

editor’s letter.

10482D

el

Luigi Bormioli’sCanaletto,

the dazzling glass.

STILL

20

00

WASHES

AFTER*

delicious. 7

Cover stories

48 Valli Little’s beach

holiday menu

Sunset on the beach

is complete with a fresh

catch of seafood and Valli’s

simple barbecue menu.

58 Fuss-free dinners

Our daily specials have

every night of the week

covered, from chicken

salad to pork tacos.

66 Katie Quinn Davies’

Valentine’s Day menu

Set the scene with Katie’s

elegant 3-course menu.

74 Cool desserts

Gorgeous Sydney blog

The Food Dept. create

wicked tropical desserts,

including macadamia

biscuit ice cream

sandwiches and

homemade ice pops, so

you can keep your cool.

116 Jill Dupleix’s luscious

frozen yoghurt

Jill’s shares four light

and easy gluten-free

desserts for warm weather,

including a yoghurt and

berry gelato terrine.

Recipe Valli Little Styling Vivien Walsh

Photography Alan Benson

74

Our COver

barbecued pizzasServes 4

If you’re entertaining, make these pizza bases

and let guests assemble their own toppings.

21/4 cups (360g) bread & pizza flour

or 21/2 cups (375g) plain flour1/4 cup (50g) fine semolina

1 tbs dried instant yeast1/2 tsp caster sugar

2 tbs olive oil, plus extra to brush

Prosciutto with tomato and mozzarella

Good-quality tomato pasta sauce,

torn buffalo mozzarella, vine-ripened

cherry tomatoes, thinly sliced prosciutto,

black olives and rocket leaves

Chilli prawn with zucchini and pesto

Chargrilled zucchini slices, chilli-marinated

prawns, basil pesto and basil leaves

Combine flour, semolina, yeast, sugar, oil and

1 tsp salt in an electric mixer fitted with a

dough hook. Add 1 cup (250ml) warm water,

then knead for 8-9 minutes until smooth.

(Alternatively knead on a floured surface for

10 minutes or until smooth.) Place in an oiled

bowl, cover and set aside in a warm place for

3 hours or until doubled in size.

Knock back dough, then separate into four

rounds. Place on an oiled baking tray, cover

with a tea towel and rest for 30 minutes.

Preheat barbecue or chargrill pan to high.

Roll out dough on a floured surface to a

5mm-thick oval. Brush both sides generously

with oil (to prevent it from sticking to the

grill). Chargrill for 2-3 minutes each side

until charred. Add toppings, then serve.

contents.

8 delicious.

82

58Eat33 Hotspots

Dishes from Wood Fire Grill

in Noosa, Rushcutters in

Sydney and Melbourne’s

Fatto Bar & Cantina.

39 Easy does it

Easy summer tarts make

the ideal picnic food.

82 Hot blogs

Lighten up your cooking

with our round-up of the

best vegetarian and

wholefood blogs.

90 Guest chef

Colin Holt of Hudson Meats

shares his tips and recipes

for the ultimate barbecue.

Escape124 Global flavours

Valli travels to Lake Como

for an Italian cooking class

with Sydney-based chefs

Alessandro Pavoni

and Giovanni Pilu.

136 Postcard

Peter Gilmore escapes to

Fiji’s luxe Laucala Island.

138 24 hours in Lyon

Take a tour of France’s

gastronomic capital, Lyon.

142 Locavore: Lunar New Year

Top Aussie-Asian chefs share

their must-eat spots in

Sydney and Melbourne.

Regulars5 Editor’s letter

10 Menus

13 Inbox

15 Out & about

Join us for a special dinner

at Sydney’s Ormeggio at The

Spit, plus photos from our

reader dinner at Rushcutters.

124

66

99 Jamie Oliver exclusive section

100 Fun in the oven

Jamie shows woodfired ovens can turn out more

than just pizza with his alfresco cooking ideas,

including a summer fruit crumble.

108 In the mix

Jamie’s light, fresh Asian-inspired salads are

just the thing for warm evenings at home.

18 Produce Awards 2014

Join us for two special

dinners in Queensland

and Western Australia.

23 Insider

The latest food trends,

products, books and

restaurant news.

28 What to drink when.

Andrea Frost embraces the

outdoors with summer wines.

42 S reasons to…

Matt Preston has so many

reasons to get grilling.

44 Subscribe to delicious.

Receive a Pyrex gift set.

152 Recipe index

154 Secret address book

Chef Rene Redzepi from

Denmark’s Noma shares

his favourite food spots.

The Test Kitchen uses meat

supplied by Hudson Meats;

hudsonmeats.com.au.

Enjoy Hardys responsibly.

“Every wine should tell a story, and this

Adelaide Hills Sauvignon Blanc is no exception.

Its tale is one of perfect unity between region

and variety, enriched by the distinctive elements

of the vintage. Using gentle winemaking

techniques, the story that’s told is honest -

a pure expression of Australian Sauvignon Blanc.”

WILLIAM HARDY {5th Generation}

www.hardyswines.com

THE PUREST EXPRESSION

of AUSTRALIAN SAUVIGNON BLANC

10 delicious.

Mix and match recipes from this issue to create three fresh summer feasts, from a bright andhealthy dinner, to a smoky barbecue lunch and an Asian spread heady with herbs and spice.

hot summer nightsAsparagus, grape

& haloumi salad

with vinaigrette

+

Peach & pork tacos

+

Yoghurt & berry

gelato terrine

barbecue lunchKing prawns

with chimichurri

+

Barbecued lamb racks

+

Chocolate s’mores

asian feastVietnamese chicken salad

(goi ga)

+

Barramundi in banana leaf

with coconut rice

+

Fruit skewers with

gingersnap crumbs and

coconut cream

95 57

54110 76

6218 121

33

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delicious.EDITOR

Danielle [email protected]

FOOD DIRECTOR

Valli [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) 8062 2791, [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 PrestonContributors Jill Dupleix, Andrea Frost, Bill Granger,

Jamie Oliver, David Prior, Katie Quinn Davies, Stephanie Westcott

National Advertising Director Prue CoxNSW Sales Director Paul Blackburn (02) 8062 2563

NSW Group Sales Directors Nicole Bence (02) 8062 2670,Sam Tomlinson (02) 8062 2314, Belinda Miller (02) 8062 2663

Group Sales Partnerships David Rogers (02) 8062 2066VIC 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

Brand Solutions Director Sam SmithGroup Brand Solutions Manager Jane Purves (02) 8062 2946

Brand Solutions Manager Kate Corbett (02) 8062 2012Brand Solutions Coordinator Caitlin Griffith-Pecset (02) 8062 2917

Advertising Creative Director Richard McAuliffeAdvertising Creative Manager Zoe Tack

Senior Art Director, Creative Services Lisa KlausProduction Director Mark Moes [email protected]

Production Manager Neridah Burke [email protected] Production Manager Katie Nagy (02) 8062 2170;

[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 SheffieldGroup Publisher, Food Fiona Nilsson

General Manager, Commercial Development Marcus WilliamsCommercial Director Miffy Coady

Director of Communications Sharyn WhittenMarketing Director Diana Kay

General Manager, Retail and Circulation Brett WillisSubscription Enquiries 1300 656 933; [email protected]

Enquiries: Locked Bag 5030, Alexandria, NSW 2015, tel: (02) 8062 2791, email: [email protected]. Melbourne 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 are used 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.

PROUDLYNOT FORPROFIT

Educational Travel Specialistsfor over 50s since 1983

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Letter of the month

Charged with making my wife Kate’s birthday cake, our sons

Charlie, 2, Alex, 4, and I proceeded with an enormous amount

of trepidation to her collection of delicious. magazines to seek

out the culinary master that would walk us through the process.

The winner was Katie Quinn Davies and her gorgeous basil and

lemon olive oil cake with strawberries in syrup

(November 2013, p 116). The cake turned

out perfectly. Thank you Katie and

delicious. for producing amazing recipes.

Justin Fay, Lake Wendouree, Vic

ed’s note: Congratulations,

Justin! You’ve won a Zyliss

Knife Block Set, Carving

Set and Smart Touch Salad

Spinner, valued at $300.

Visit: zyliss.com.

delicious.reservestherightto

editreaderletters.

memory Lane

back many wonderful memories of my time there studying Italian.

I couldn’t believe that Gelateria Pomposa was featured – the

description of mascarpone gelato topped with warm caramelised

figs transported me straight back to the cobblestone streets.

Millicent Golding, Biggera Waters, Qld

fired up

I am the first to admit that while cooking is not my thing, I like

to think of myself as a bit of a barbecue king. After reading Jamie

Oliver’s Griller Tactics (November 13, p 84), I realised that the time

had come to change up my usual sausage, onion and tomato sauce

repertoire and challenge my tastes with new sensations – time to fire

up the barbie. Kevin Nathaniel, Riverview, NSW

hidden gems

Thank you so much for showcasing Perth in November’s Locavore

(p 143). All too often I think there isn’t anything exciting happening

in the food scene in Perth, but it seems I need to get out more and

explore the uncovered treasures! Leesa Plester, Melville, WA

confident cook

My first reaction upon receiving an annual subscription to delicious.

magazine for my birthday was one of nervousness, as I believed it

would be too sophisticated for my cooking skills. What a revelation!

I have gained more confidence and am now willing to cook more of

the recipes featured, it’s been a great success, thank you delicious.

Shirley-Anne Lukeman, Bonnet Bay, NSW

Follow us:

@deliciousAU @deliciousmagazine

facebook.com/deliciousmagazine

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

HOW DO YOU SPOTAUTHENTIC ITALIAN PASTA?

FROM ITALY TO YOUR TABLE WITH NOTHING LOST IN TRANSLATION

NUMBER 1 IN ITALYbarilla.net.au facebook.com/casabarilla

delicious. 15

Events • Photo galleries

This month, we followed two of our

favourite Australian-Italian chefs,

Giovanni Pilu of Pilu at Freshwater and

Alessandro Pavoni from Ormeggio at

The Spit, on their adventure in Lake

Como, Italy as they cooked up regional

specialities (see our story, p 124). Join

us as we celebrate the chefs’ return

home with an exclusive delicious. reader

dinner at the recently revamped

two-hatted Ormeggio at The Spit.

Giovanni and Alessandro will create

a five-course feast that spans Italian

cuisine from north to south, including

canapes on arrival, and each course

will be matched with fine Italian wines.

with Giovanni & Alessandro at Ormeggio

Where: Ormeggio at The Spit,

d’Albora Marinas The

Spit, Mosman, NSW

When: 7pm, Wed, February 19

Price: $120 for 5 courses

matched with fine

Italian wines

Bookings: Taken from 10am,

Monday, January 20,

tel: (02) 9969 4088

In association with

dinnedelicious.

does

Canapes on arrival

*Biodynamic veal vitello tonnato

with toasted pine nuts and capers

*Agnolotti pasta with asparagus,

aged sheep’s milk ricotta, black

olives, nduja and watercress

*Sa cassola (Sardinian seafood and

tomato soup) with fregola

*Carrot, fennel seed and farro

with vinegar caramel

event.

Readers gathered with Lallier Grand Cru

Champagne in hand to launch our latest

book, Love to Cook, at Rushcutters in

Sydney. Food director Valli Little teamed

up with executive chef Martin Boetz and

head chef Kasper Christensen (above left)

to showcase dishes from the book and the

restaurant. The shared feast included baby

beetroot and goat’s curd salad, and

slow-cooked lamb shoulder with chilli mint

sauce, all matched with South Australian

wines fromGrant Burge. For more photos,

visit: delicious.com.au.

delicious.does dinner

to launch Love to Cook

at Rushcutters, Sydney

In association with

PhotograPhyANDYLEW

IS

food

photographyAlAn

Benson

stylin

gViV

iAn

WAlsh

Coast to coastThis month, join us for two special reader dinners in Queensland and Western Australiaas our state judges showcase the very best produce from their state.

NOMINATE

ANDWIN!

asparagus, grape & haloumisalad with vinaigretteserves 4 as a starter

Last year’s From the Dairy finalist Cedar

Street Cheeserie’s haloumi is beautiful

when pared with 2013 From the Earth

finalist LiraH sweet apple vinegar.

ShowcaSe

dinner:

QUeenSLand

Taste the best of

Queensland’s past

Produce Awards winners

and finalists, including

the salad featured here, from state judge

David Rayner of Thomas Corner Eatery.

Where: Thomas Corner Eatery, 1/201

Gympie Tce, Noosaville, Qld

When: 7pm, Thursday, February 27

PrICe: $100 for 4 courses with

Catalina Sounds wines

BookIngs: (07) 5470 2224

ShowcaSe dinner:

weSTern aUSTraLia

Taste the best of WA’s Produce

Awards winners and finalists

with state judge Hadleigh Troy

of Restaurant Amusé as

he joins Kiren Mainwaring

at acclaimed East Perth

restaurant Co-op Dining.

This four-course lunch will

be matched with local wines

fromMyattsfield Vineyards.

Where: Co-op Dining,

2/11 Regal Pl,

East Perth, WA

When: 7pm, Wednesday,

February 5

PrICe: $100 for 4 courses

with matching

Myattsfield

Vineyards wines

BookIngs: (08) 9221 0404

1 tbs apple cider vinegar (we used

LiraH sweet apple vinegar)1/4 cup (60ml) extra virgin olive oil

1 tsp Dijon mustard

40g unsalted butter

2 tbs olive oil1/2 cup (25g) panko* or dried breadcrumbs1/4 cup (35g) currants,

soaked in 2 tbs port

20 asparagus spears, trimmed,

blanched

160g (about 36) red grapes, halved

350g haloumi (we used Cedar Street

Cheeserie haloumi), cut into strips

11/2 tbs vino cotto* or balsamic vinegar

Flat-leaf parsley leaves, to serve

To make vinaigrette, whisk vinegar, oil and

mustard in a small bowl. Set aside.

Heat half the butter and oil in a frypan

over medium-high heat. Add breadcrumbs

and cook for 2-3 minutes until golden and

crispy. Remove from heat and set aside.

Drain currants, then combine with

asparagus, grapes and vinaigrette.

Heat remaining butter and oil in a frypan

over medium-high heat. Add haloumi and

cook for 1 minute each side or until golden.

Top salad with breadcrumbs, haloumi,

vino cotto and parsley, then serve.

* Panko are coarse Japanese crumbs

from supermarkets. Vino cotto is a

condiment made from cooked grape

must and is from gourmet food shops.

18 delicious.

produce awards.

for blending, chopping or whipping – it makes light work of all recipes.Visit: kitchenaid.com.au. To nominate a producer and for terms andconditions, visit: deliciousproduceawards.com.au.

Asparagus, grape

& haloumi salad

with vinaigrette

The versatile, simple-to-use KitchenAid®

Deluxe Hand Blender helps you makethe most of top seafood from the delicious.Produce Awards right through summer.

Easy breezy

delicious. KiTcHenAiD® ADverTising feATure

Help is at Hand

Great for small, daily jobs that require

a quick, smooth and uniform result,

the KitchenAid® Deluxe Hand Blender

($249) is a joy to use. Perfectly weighted

with a rubber grip, its powerful 180-watt

motor quietly blitzes through any culinary

task, whether it’s blending, mincing,

chopping, whipping, puréeing or frothing.

The 1L, BPA-free jug allows you to blend,

serve and store in one container, while the

0.6L chopper makes light work of small

jobs. Switching between attachments,

from chopping blades to whisk, is easy,

and the patented removable pan guards

protect your cookware when mixing

directly in the pan.

FRom tHe sea

Try these simple ideas for making

the most of delicious. Produce Awards

‘From the Sea’ finalists using your

KitchenAid® Deluxe Hand Blender:

* Using the chopper, make a

fragrant Thai curry paste to cook with

Kinkawooka Petit Bouchot Mussels.

* Use the S-Blade attachment to

purée potato and leek soup until

velvety smooth. Chill and serve as

a canapé in small glasses topped

with Yarra Valley Caviar salmon roe.

* Use the whisk attachment to whip

up a batch of creamy herb mayonnaise,

then serve with fresh seafood or grilled

fish such as Cone Bay Barramundi.

* Using the chopper, make a fresh

herb salsa or chunky guacamole to

serve with Mexican style fish tacos

made with Palmers Island Mulloway.

* Serve One Sea Rottnest Island

Scallops on a bed of cauliflower purée

blended with the S-Blade attachment.

For more recipe inspiration,

visit: kitchenaid.com.au.

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Trends • News • Travel • Products • Books

TABLE TALK• Surf Life Saving Australia’s national

headquarters in Rosebery, Sydney, has

been given a lift with the newly opened

bar and restaurant Clubhouse. The

laid-back beach vibe of this all-day

venue works well with a share menu

from Rafael Tonon (ex-Barrio Chino).

Visit: clubhouseaustralia.com.

• Perched on a harbourside peninsula

in Sydney, the Watsons Bay Boutique

Hotel has relaunched with a stylish

new Vt-out complete with large open

kitchen, timber sundeck and cruisy

Beach Club cocktail bar. Plus, there’s

a seafood-dominated summer menu

by executive chef John Pye (ex-Doltone

House). Visit: watsonsbayhotel.com.au.

• Set on the edge of St Kilda beach

and with stunning views of Port Phillip

Bay, Captain Baxter has become a

favourite outdoor spot in Melbourne.

Chef and co-owner Matt Dawson

has created a Texible menu with

drink-friendly snacks for lazy

afternoons, think salt and pink-pepper

squid with Korean hot sauce.

Visit: captainbaxter.com.au.

• With windows overlooking the surf

at Burleigh Heads in Queensland,

The Fish House, owned by restaurateur

Simon Gloftis, is a celebration of

all things from the sea. According

to seafood expert John Susman of

Sydney-based Fishtales: “The Fish

House is what eating seafood in

Australia is all about – unpretentious,

professional and seriously delicious

food based on the very best from the

ocean.” Visit: theVshhouse.com.au.

delicious. 23

The Beach Club

bar at Watsons Bay

Boutique Hotel has

a beach-shack

vibe. Left: Sydney’s

new Clubhouse.

WordsLara

ZiLibow

itZ,shannon

harLey,heid

iFin

nane,LiZZie

LoeL&

hiLarymcnevin

Femme FataLe

Meet Gingerella, a

sultry concoction

of ginger, lemon

and spice from

Fairtrade co-ops

around the world.

$4.50/330ml; visit:

karmacola.com.au.

sugar and spice

The Yarra Valley Chocolaterie

& Ice Creamery has looked to the

garden for inspiration for their new

range, including toasted coconut

and curry leaf, and fig and fennel

seed. $7.50/bar; visit: yvci.com.au.

insider.

aMOVeaBLe FeaST

trending now

The trend for boutique

infused gin has arrived

Down Under with Four

Pillars Gin. Made in

the Yarra Valley, each

bottle is infused with

Australian natives such

as Tasmanian pepper

berry leaf and lemon

is a handy new tool from taste.com.au,

ingredients, cooking times and even allergies. Sign up

now for a free 28-day trial at tasteplanner.com.au.

nut cracker

Prefer your

on-trend coconut

water straight

from the shell?

Make it easy with

the CocoCut – no

machete required.

$29 each; visit:

cococut.com.

26 delicious.

Don’t miss...• Daylesford in Victoria plays host to the annual Regional Producers Day, which

is now in its 11th year in the grounds of Lake House (pictured). This market-style

celebration features over 50 stallholders, including the best farmers, producers,

bakers, winemakers and brewers from the region. There are also tastings, cooking

demonstrations and tutorials with a $5 entry fee. Visit: lakehouse.com.au/whats-on.

• Head to North East Victoria for the Tastes of Rutherglen Festival 2014

(March 8-9 and March 15-16) for two weekends flled with fabulous food

and wine as leading regional chefs and local winemakers play host to tastings,

markets, music and more. Visit: winemakers.com.au.

• Join Martin Teplitzky at his Take 2 Eggs Cooking Academy in Sydney as he

recreates some of the recipes from his mother’s legendary cooking school

in ‘Gretta Anna Revisited’ (February 1 & April 5). Visit: take2eggs.net.

• The next time you fy Singapore Airlines, be sure to check out their newly

designed SilverKris Lounge at Sydney airport. Renowned architectural and

interior-design frm ONG&ONG are behind the sleek new lounges worldwide,

which have a ‘home away from home’ ambience.

insider.

Take a look at the magical country of Morocco through the lens of Aussie photographerRob Palmer and his French/Moroccan wife Sophia, in their new bookColour ofMaroc

(Murdoch Books, $59.99) – a collection of traditional and contemporary recipesinterwoven with personal stories inspired by their travels.Head to the NSWNorthern Rivers with Byron Bay – a Food Journey Through

the Region (Tancred Holdings, $34.95). This collection of recipes, compiled byRemy Tancred and Nelly le Comte, highlights the finest producers and restaurantsof one of our most popular travel destinations.Join Paris-based foodie Rachel Khoo on her tour de France in her second book

My Little French Kitchen (Penguin, $39.95) as she seeks inspiration from famoushotpots and hidden gems around the country. Can’t get enough of French flavours?Irish-born Trish Deseine’s new book, The Paris Gourmet (Thames &Hudson, $45),is a definitive guide to Paris withmust-visit addresses and insider tips.

Chef’s tableSean Brock, Husk Restaurant,

Charleston & Nashville, USWhat is Husk known for? We first

opened Husk in Charleston (pictured) to

give a fresh outlook on Southern cuisine.

What makes the restaurants unique?

The dishes and ingredients tell a story

of a particular place, a family, or time

period. We want people to eat delicious

food, but also to think about where they

are and how special the US South is.

What is your favourite ingredient

to cook with? If I had to choose,

I would have to say heirloom corn.

It’s responsible for a lot of my favourite

things such as cornbread, grits, hominy

and of course, bourbon.

Do you have a signature dish? I choose

not to. Cooking is about discovery –

I like the freedom of constant evolution.

Visit: husknashville.com.

par avio

np

ar

avion

Succulent chunk-style tuna fi llets

All natural ingredients

In an Italian extra virgin olive oil blend

Try it and you’ll understand why Australians have loved their Sirena since 1956

JUST ONE TASTE

AND YOU’LL CHANGE YOUR TUNA

For tasty tuna recipes and more, go to www.sirena.com.au

$$$

With outdoor entertaining on the agenda,

Andrea shares favourite wines for summer.

what to drink when. by andrea frost

I’ve often thought that what makes anything suitable to the

great outdoors is really just a matter of attitude. Well, that

and the weather. Well, your attitude, the weather, food and

the view. So, alfresco dining is a warm-weather activity and

as such usually calls for certain styles of cooking; picnics,

barbecues and casual platters. Wine-wise I’d tend toward

food-friendly whites as well as lighter reds.

First, be sure to pack some riesling. It’s an exquisite wine

with a willingness to match to many different types of foods. Try Henschke Peggy’s

Hill Riesling ($20) or (the most lauded) Grosset Polish Hill Riesling ($52).

Vermentino is a savoury and easy-drinking white with racy acidity and fresh lime

– a wonderful match with seafood. Try Montevecchio Bianco ($23), a blend of mainly

Vermentino and Fiano, or Oliver’s Taranga Vineyards Vermentino ($24).

Rosé and summer just go hand in hand. Try Freeman Rondo Rosé ($20),

Le Chat Noir Rosé ($16) or La Linea Rosé ($21). Remember to serve it ice cold.

When it comes to reds, try those at the lighter end of the spectrum. Grenache

offers bright berry flavours and a little spice. Try S.C. Pannell Grenache ($55)

or Wirra Wirra The Absconder Grenache ($70).

Gamay is famous for making the lighter Beaujolais reds of France, which have

floral notes, some berries and a little spice and acid; and is ideal for warmer weather.

Try De Bortoli Roundstone Vinoque Gamay ($25) or Sorrenberg Gamay ($40). d.

Follow Andrea at newrubypress.com; send your questions for Andrea to:

[email protected] with ÔWhat to drink whenÕ in the subject line.

Take it outside

“Is it ever OK to put ice cubes in wine?”Putting ice in your wine is not against any laws, it’s merely a wine-drinking faux pas.

Or is it? Well, when wine is too warm, the aromas dissipate and all you’re left with is

tepid alcohol that makes for an unpleasant drink. To mymind, it’s better to put a cube

or two of ice in your wine to cool it down and keep it fresh, than to drink it warm.

However, when it comes to old, rare or special wine, I take all of this back.

Wirra Wirra TheAbsconder Grenache2012, $70

A variety that is doing very

well in Australia, this wine

is bright and charming,

offering aromas of crushed

red berries, some earth

and a hint of spice. The

palate is medium-bodied,

offering berries, spice and

lovely soft tannins.

$$La Linea Rosé 2013, $21

A wonderful example of

a modern Australian rosé,

this wine is pale, dry and

delicious. Brimming with

wafts of red fruit, rosehip

and a little spice, the wine

is bone-dry with refreshing

acidity to finish. Chill it

down and drink it up.

$Jacob’s Creek Riesling2012, $12

Possibly one of the

best-value wines around,

Jacob’s Creek Riesling

is a highly awarded and

easy-drinking wine. This

wine offers lovely floral

aromatics, a squeeze of

citrus on the palate and a

gentle line of acid to finish.

WordsAndReA

fRosT

illustrAtio

nssTephAnie

WesTCoTT

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MAY 15, 16, 17, 18, 2014

FOOD | WINE | MUSIC | FUN

Amazing events in the Qantas Beach Marquee Even food critics cook & serve their favourites Wonderful wines to sample

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Great live music for dancing with friends Delicious food trails Sunset canapes & concerts at The Lookout

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Wood FireGrillWHERE noosa wharf, 2 Quamby pl,

noosa heads, Qld, (07) 5447 2455.

WHoowner Brent ogilvie, who also

owns famed rickys next door and

nearby aromas cafe, with chef luke

Czajkowskyj (ex-rockpool Bar & grill

and flying fish) who heads up the

team in the open marble-clad kitchen.

THE BUZZ walls of firewood make it

a cosy spot, but the parkland and river

views bring salty breezes – a gentle

reminder you are dining in paradise.

THE MENU Cooking is centred on the

roaring woodfire, and provenance is

key for meat, seafood and produce.

THE DRINKS Craft beers and ciders

are on tap, there’s a small list

of classic cocktails and a strong

international wine list compliments

the beef-centric menu.

MUST EAT try the bone marrow

with garlic and parsley on sourdough

or the smoky chargrilled king prawns

with herby chimichurri.

Into the fireThe team behind Noosa favourite Rickys now has a spin-offrestaurant, where it’s all about fresh produce cooked over flames.

king prawnswith chimichurriserves 4-6 as a starter

16 green king prawns, (shells intact),

heads and legs removed

11/2 cups flat-leaf parsley leaves1/2 cup oregano leaves

2 garlic cloves, crushed

1 tsp chilli flakes

100ml extra virgin olive oil,

plus extra to brush1/2 tsp dried thyme1/2 tsp dried oregano

Juice of 1/2 lemon,

plus wedges to serve

Dilute 2 tsp salt in 1 tbs hot water and

set aside to cool. Split the whole prawns

lengthways and devein. Set aside.

To make the chimichurri, whiz remaining

ingredients, except the lemon wedges,

with salt water in a small food processor

until smooth. Transfer half to a large bowl.

Add prawns, then cover and chill for

15 minutes to marinate. Set aside the

remaining chimichurri until ready to serve.

Preheat a chargrill pan over high heat

and brush with oil. Grill prawns, flesh-side

down for 2-3 minutes. Turn and cook for

a further 1 minute or until cooked through.

Serve the prawns drizzled with reserved

chimichurri and lemon wedges on the side.

EurovisionAfter 13 years at Sydney’s Longrain, Martin Boetz returns to hisEuropean roots with the new pared back, all-day diner Rushcutters.

pork schnitzel with slawServes 4

7 star anise

5 bay leaves

2 tsp each fennel and coriander seeds2/3 cup (190g) cooking salt1/4 cup (55g) caster sugar

800g pork neck, skin and rind removed

(ask your butcher to do this) to give

600g fillet2/3 cup (100g) plain flour

3 eggs, lightly beaten with 1 tbs water

12/3 cups (120g) fresh rye breadcrumbs

75g unsalted butter1/2 cup (125ml) sunflower oil

Lemon wedges, to serve

Slaw

1 Lebanese cucumber, thinly sliced

6 chives, roughly chopped

1 radicchio heart, shredded1/2 cup flat-leaf parsley leaves

2 tbs creme fraiche or sour cream

2 tbs pure (thin) cream

1 tsp Dijon mustard

2 tsp white vinegar

11/2 tbs olive oil

1 tsp caster sugar

Combine anise, bay, fennel and coriander

seeds, salt and sugar with 2L (8 cups) water

in a saucepan over medium heat. Bring to

the boil, then cook for 3-4 minutes until

sugar dissolves. Cool completely. Transfer

to a plastic container, then add pork, cover

and chill overnight to brine.

Drain pork, discarding brine. Cut pork

into four 150g pieces, then place between

2 pieces of plastic wrap and lightly flatten

with a meat mallet. Dust pork in flour, then

dip in eggwash and coat in breadcrumbs.

Heat butter and sunflower oil in a

frypan over medium heat. Shallow-fry

pork for 4 minutes each side or until

golden. Drain on paper towel.

For the slaw, combine the cucumber,

chives, radicchio and parsley in a bowl.

Whisk the remaining ingredients together

in a small bowl, then season and drizzle

over the slaw.

Serve pork with slaw and lemon wedges. WordsHeid

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RushcuttersWHERE 10 neild ave, rushcutters

Bay, nsW, (02) 9326 9348.

WHo Keystone group has teamed

up with executive chef Martin Boetz

(ex-longrain) and head chef Kasper

christensen (ex-Quay).

THE buzz the site of the former

neild avenue restaurant has been

given a rustic farmhouse vibe with a

vaulted beam ceiling, exposed brick

walls and splashes of greenery across

the bar, deli and open dining room.

THE mEnu full-flavoured and

seasonal, featuring produce from

Martin’s hawkesbury river farm, the

cook’s co-op; European-inspired with

smoked meats, german-style

house-made rye and simple salads.

THE dRinks Wines are by the glass,

beers are on tap and cocktails are

made with natural sweeteners.

musT EaT the plump fried sardines

with sweet roasted tomatoes, and

from 5pm the pick of the menu is

the brined pork schnitzel.

TENDERISE OR STIRFRY

M A K E I T

Cool concertoThe home of the Melbourne Symphony Orchestra, Hamer Hall,now also houses bright new Italian eatery Fatto Bar & Cantina.

cofee granitaServes 6

1/2 cup (110g) caster sugar

1 tbs instant coffee granules dissolved

in 200ml hot water

50ml Kahlua (or other coffee liqueur)

Whipped cream and shaved dark

chocolate, to serve

Combine the sugar and hot coffee in

a large bowl, stirring until the sugar

dissolves. Add Kahlua and 200ml cold

water, then stir to combine. Pour the

mixture into a shallow container, then

freeze for 1 hour or until partially frozen.

Remove the container from the freezer

and break up the crystals by scraping the

surface with a fork. Return to the freezer

for 1 hour, then repeat process two more

times. Transfer granita to an airtight

container and freeze until needed.

To serve, divide the granita among

6 small serving glasses. Top with a dollop

of whipped cream, sprinkle with chocolate

shavings and serve immediately.

wordsHilaryMcnevin

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Fatto Bar &CantinaWHERE 100 st Kilda rd, Melbourne,

Vic, (03) 8698 8800.

WHo the Van haandel group –

owners of stokehouse in st Kilda and

Brisbane, and Comme in Melbourne

CBd – opened the hamer hall site as

trocadero in 2012, but have recently

relaunched it as fatto Bar & Cantina.

THE BUZZ a chic redesign by design

studio projects of imagination brings

a mod-bistro feel, and the group’s

executive chef and creative director,

anthony Musarra is back in the kitchen

cooking italian-influenced dishes.

THE MENU there is a large appetizer

section – think focaccia with whipped

ricotta, crushed peas and beans –

classic pasta dishes and meaty mains.

THE DRINKS a savvy list of australian

and italian wines and aperitivos.

MUST EAT pastas are a must, try the

ravioli with roasted broccoli or crab

spaghettini, then skip espresso and

head straight for a coffee granita. d.

delicious. 39

Recipesrebecca

smith

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illia

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gleden,racheljukes&

lucyo’reilly

Tartskeep a packet of pastry on standby in

the freezer and you’ll never be caught

out again for last-minute summer picnics.

40 delicious.

crab & watercress soufe tarts >Serves 4

2 sheets frozen shortcrust

pastry, thawed

2 eggs, separated

15g unsalted butter

15g plain flour

Large pinch cayenne pepper

150ml milk

200g fresh cooked crabmeat*

1 cup watercress leaves,

finely chopped

Preheat oven to 200°C and grease four 10cm loose-bottomed

tart pans. Line pans with pastry, trimming any excess, then chill

for 15 minutes. Line tarts with baking paper and pastry weights,

then bake for 10 minutes. Remove weights and baking paper,

then cook for a further 5 minutes or until golden.

Meanwhile, whisk eggwhites with electric beaters until soft

peaks form. In a separate bowl, beat yolks until smooth. Set aside.

Melt butter in a large saucepan over medium heat. Add flour

and cayenne pepper, then cook, stirring, for 2 minutes or until

flour is well combined. Slowly add milk, whisking constantly for

2-3 minutes until thick. Remove from heat, then add egg yolks,

crabmeat, and watercress, stirring to combine. Season.

Gently fold 1 tbs eggwhite through crab mixture to loosen,

then fold through remaining eggwhite. Divide mixture among

tart pans, then place on a baking tray and bake for 15 minutes

or until filling is golden and set. Remove from pans, then serve.

* Fresh cooked crabmeat is available from fishmongers.

< pancetta, pecorino & herb tartServes 4-6

1 large (quiche size) sheet

frozen shortcrust

pastry, thawed

150g pancetta, chopped

1 egg, plus 2 extra egg yolks

300ml thickened cream1/4 cup (60ml) milk1/2 cup (40g) grated pecorino

1 tbs each chopped flat-leaf

parsley, mint and basil

Preheat the oven to 180°C and grease a 20cm (3cm deep)

loose-bottomed tart pan. Line pan with pastry, trimming any

excess, then chill for 15 minutes. Line tart with baking paper

and fill with pastry weights. Cook for 10 minutes, then remove

weights and baking paper. Return to the oven and cook for

a further 5 minutes or until golden.

Meanwhile, heat a frypan over medium-high heat.

Add the pancetta and cook, stirring, for 4-5 minutes

until crisp. Remove from heat and drain on paper towel.

Combine egg and extra yolks, cream, milk and cheese

in a bowl. Season, then stir through herbs. Scatter half the

pancetta over the tart shell, then pour over egg mixture

and top with remaining pancetta.

Bake for 30-35 minutes until filling is golden and set.

Cool for 15 minutes, then remove from pan, slice and serve.

peach & cinnamon puf pastry squares >Serves 4

1 sheet frozen butter

puff pastry, thawed

1 egg, lightly beaten

4 small peaches


2 cinnamon quills

Mascarpone or thick cream,

to serve

Preheat the oven to 220°C. Place the pastry on a baking

paper-lined baking tray. Prick all over with a fork and brush

with egg. Cover with a sheet of baking paper and top with

a heavy tray. Bake for 15 minutes or until crisp and golden.

Meanwhile, cut a small cross in the base of each peach.

Blanch the peaches in a saucepan of boiling water for

30 seconds. Drain and refresh in cold water, then peel

and slice into wedges.

Combine sugar, cinnamon and 1 cup (250ml) water in

a saucepan over medium-high heat. Cook, stirring, for

1-2 minutes until sugar dissolves. Add peach and cook

for 5 minutes or until peach is tender. Remove peach and

set aside, then increase heat to high and bring liquid to

the boil. Cook for 7 minutes or until reduced and syrupy.

Discard cinnamon and set syrup aside.

Arrange the peach over the pastry, then drizzle over the

syrup. Slice into 4 squares, then serve with mascarpone. d.

< leek & feta tartServes 6

1 large (quiche size) sheet

frozen shortcrust pastry,

thawed

25g unsalted butter

2 leeks (white part only),

thinly sliced

100g good-quality feta,

crumbled

200ml thickened cream

100ml milk

2 eggs, plus

2 extra yolks

Preheat the oven to 170°C and grease a 23cm loose-bottomed

tart pan. Line pan with pastry, trimming any excess, then chill

for 15 minutes. Line tart with baking paper and fill with pastry

weights. Cook for 10 minutes, then remove weights and

baking paper. Return to the oven and cook for a further

5 minutes or until golden.

Meanwhile, melt butter in a large frypan over medium heat.

Add leek and cook, stirring occasionally, for 3-4 minutes until

softened. Season, then scatter leek and feta over the tart shell.

Combine the cream, milk, egg and extra egg yolks in a

bowl. Season well, then pour over the leek.

Bake for 30 minutes or until filling is golden and set.

Cool for 15 minutes, then remove from the pan and serve.

easy does it.

“You are to cut it into pieces, and the priest

shall arrange them on the wood that is

burning on the altar… It is a burnt ofering,

a food ofering, an aroma pleasing to the

Lord.” Here it is, writ large as life in The

Bible… God loves a barbecue! And who

are we to disagree, so rather than my

usual 5 reasons, here are S reasons.

Why? Because there are just so many

more reasons starting with S!

SLABS

Refers to icy cold beer obviously, as a barbecue without beer is

like a pagan festival without a sacrifice. Slabs also account for

meat. Get all Neanderthal and throw a whole hunk of animal

on the grill to commune with your

cave-dwelling ancestors. Perhaps a beef

fillet (nicely seasoned with salt only as this

will help a perfect crust to form; no pepper

because that will burn) or a boned-out leg

of lambmarinated in oil, lemon, garlic and

rosemary. Start the meat on a very hot grill

or flat plate over a direct heat, then when

it’s got a lovely burnished surface swap it

over to the cool side of the barbecue and

cook it with the lid down and with only

indirect heat until done to your liking.

STEAK

Of course, the other route is to ask your butcher to cut your

steaks super-thin and blast them on a searing-hot grill.

I love steak done this way for steak sandwiches with

slow-cooked onions, rocket, beetroot and horseradish.

SMOKE

While Aussie ‘barbies’ are all about quick cookery, in the US

South, where barbecuing is also a religion, it’s all about taking

things slow ‘n’ steady, with indirect heat and pits, which are very

diferent from our chrome-domed gas guzzlers. Slower cooking

benefits cheap cuts of meat and also allows the meat to pick up

Just the thought of outdoor smokers, spits and steaks gets Matt all hotunder the collar, so this month he can’t settle on only 5 reasons to grill.

to barbecuesome excellent smoky flavours. You can achieve this on your

lidded or kettle barbecue by buying wood chips, throwing them

in a holedmetal smoker box (available from barbecue shops and

big hardware places), wrapping them in heavy duty aluminium

foil, or arranging them in a small robust metal roasting tray,

before introducing them to heat to make them smoulder. This

summer, I intend to sneak round to chef Ben Shewry’s home to

play with his giant US style smoker-cum-barbecue that is the

size of a small locomotive and that will smoke and slow-cook

everything from hogs mopped with glaze to beef brisket.

SKEWERS

Skewers are a sure-fire winner with kids, about the easiest

of all meats to cook, and an invitation to be creative.

Lengths of spice-rubbed tenderloin served with peanut

sauce for ‘satay’; skewered cubes of lamb,

or coriander seed-rubbed pork, grilled

as Russian ‘shashlyk’; or to make Greek

‘souvlaki’ or Turkish ‘sis kebabi’. I prefer to

marinate my lamb or chicken Indian-style

in yoghurt with spices, or take a leaf out

of the Iranian kitchen by blitzing onions

so I can steep the meat in onion juice

overnight – this makes for wonderfully

tender meat. My favourite skewers are not

marinated at all. There’s an old Portuguese

recipe that interweaves lightly crushed

whole fresh bay leaves with beef onto

skewers, then grills them slowly. The leaf oils give the meat

a beautiful flavour and as the leaves burn, the smoke adds

another layer of flavour. Also, don’t forget the Cypriot

caul-wrapped ‘sheftalia’ skewers, which are not all that

diferent to our next ‘S’ – the superstar of the barbecue.

SAUSAGES

This is what puts the sizzle into the barbecue. Just a few

tips when cooking your snags: make sure they are at room

temperature before cooking; toast them up on a hot grill first;

then let them finish on a far lower heat – this should ensure

that they’re succulent and cooked through.

“I received a spitfor my birthday, solambs and sucklingpigs are destinedto slowly turn (andturn) into dinner.”

reasons

illustratio

nStephanie

weStcott

SPIT

This summer, I’ll be inviting many more people round each time

I throw a barbecue because I received a spit for my birthday.

So, whole lambs and suckling pigs are destined to slowly

turn (and turn) into dinner. You’ll find basic spits selling

at mega-hardware shops for about $100.

SEAFOOD

Sure the barbecue may be all about satisfying the desire for

meat but don’t forget the beauty of bugs or lobsters cooked

in the half shell, or prawns cooked on skewers for ease. Or cook

prawns a la plancha as the Spanish do, so they curl up orange

with chunks of chorizo, capsicum and blistered cherry tomatoes.

SWEETCORN

While I understand there is a place for grilling eggplant, field

mushrooms or zucchini, really the only vego solution that cuts it

for me on the same level as a good snag or steak is roasty-edged

cobs of sweet corn. These you can slather with butter, salt,

lime juice and dark brown sugar (for a sharper version

of the Dutch classic) or a mix of toasted shredded coconut,

chilli powder and fresh red chilli, cut with a little sugar and salt.

SWEET

There used to be that thing when people would ask everyone

to bring their ownmeat to the barbecue, but I would far rather

they brought their own desserts. Personally I could just go a

Lime Splice or barbecued bananas cooked in their skins with

chunks of chocolate pushed into the flesh through a single long

incision. And don’t forget that sweet works well with desserts

as well as with savoury. Pineapple is a case in point. In that

new cookbook of mine, I’ve got a recipe for pineapple with lime

syrup and black pepper which is ace on the grill but you can

also fry rings of it next to bacon for a killer Aussie burger.

Why not go all out and just fry the pineapple in the bacon fat?

SALADS

Please close the curtains and disconnect the phone. What I am

about to tell you might have the Secret Grill Police banging

on my door to confiscate my tongs if they heard what I am

about to share, to wit: I think that the salads are more interesting

than the meat at a barbecue – and that’s not just because I’d

rather hang out with women than men overly keen on proving

their alpha-dom. I’d love to tell you more, but we’ll have to save

that for my next column... d.

Matt Preston’s new cookbook, Fast, Fresh and Unbelievably

Delicious (Plum/PanMacmillan; $39.95) is on sale now.

matt preston.

delicious. 43

44 delicious.

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ALMOND PAN FRIED HALOUMI, ROCKET AND ORANGE SALAD

INGREDIENTSjuice of 1 orange

2 tablespoons olive oil

1 clove garlic, crushed

1 tablespoon wholegrain mustard

125g baby rocket leaves

1 cup parsley leaves

3 oranges, peeled, halved and thinly sliced

180g packet Lemnos Haloumi, cut into 1/2 cm thick slices

plain flour, for dusting

1 egg, lightly beaten

1 1/2 cups fresh breadcrumbs

1/2 cup natural flaked almonds, roughly chopped

oil, for shallow frying

METHOD1. Combine orange juice, oil, garlic and

mustard in a jar and shake until well combined.

2. Arrange rocket, parsley and orange slices on a serving platter.

3. Coat haloumi in flour, dip in egg and roll in combined breadcrumbs and almonds, pressing firmly.

4. Heat oil in a frypan over medium heat and cook haloumi on each side, until golden. Drain on absorbent paper, before adding to salad greens. Drizzle with dressing and serve immediately.

TIPS• This salad makes a perfect

vegetarian meal.

• To save time, cook haloumi in advance and then flash in a hot oven for 2-3 minutes just prior to serving.

www.lemnosfoods.com te life the Mediterranean way

salad inspiration?Looking for summer

• Katie Quinn Davies’ menu for two • Tropical desserts • Valli Little’s beach barbecue

delicious. 47

valli’s kitchen diary.

delicious. 49

What better way to enjoy a fresh catch of seafoodthan with a sunset beach barbecue? Simply prepyour herbs and sauces in advance, then sit backand relax as the food sizzles on the open flames.

goe down

50 delicious.

salmon escalopes withdill & avocado saladServes 4

1/4 cup (60ml) olive oil, plus extra to brush

Finely grated zest of 1 lemon, plus 1 tbs

lemon juice and wedges to serve

1 garlic clove, finely chopped

4 x 200g skinless salmon fillets1/3 cup (80ml) extra virgin olive oil

1 tbs Champagne vinegar

or white wine vinegar

Dill & avocado salad

2 Lebanese cucumbers, halved, sliced

1 avocado, halved, sliced

1 small red onion, thinly sliced1/2 bunch flat-leaf parsley, leaves picked1/2 bunch dill, fronds picked

Combine the olive oil, lemon zest and

garlic, then season well. Slice the salmon

on a 45-degree angle into 1cm-thick slices.

Coat the salmon in the marinade

and set aside for 15 minutes.

Preheat a barbecue or chargrill to high.

Combine the extra virgin olive oil, vinegar

and lemon juice. Season well and set

dressing aside.

For the salad, combine all ingredients.

Brush the chargrill with olive oil and cook

the salmon for 30 seconds each side or

until just cooked and slightly charred.

Toss the salad with the dressing, then

serve with the salmon and lemon wedges.

chilli soy prawns with ponzu aioliServes 4 as a starter

12 large green prawns (unpeeled)

2 tbs ponzu sauce* (see Cook’s

Notes, p 56)

300g aioli* (see Cook’s Notes, p 56)

Lime wedges and snow pea tendrils*

(optional – see Cook’s Notes, p 56),

to serve

Chilli soy marinade

2 small red chillies, seeds removed,

finely chopped

2 tbs light soy sauce1/3 cup (80ml) oyster sauce

2 tbs fish sauce

2 tbs palm sugar

2 garlic cloves, finely chopped

For the marinade, combine all the

ingredients in a bowl. Add the prawns

and toss to coat. Set aside for at least

30 minutes to marinate.

Preheat a barbecue or chargrill

to high and cook the prawns, turning,

for 4 minutes or until cooked through.

Combine ponzu and aioli in a bowl.

Serve prawns with the ponzu aioli, lime

wedges and snow pea tendrils, if using.

jamon-wrapped sardineswith harissa and chickpeasServes 4

400g can chickpeas, rinsed, drained

2 tsp ground cumin

2 tsp smoked paprika (pimenton)*

(see Cook’s Notes, p 56)

2 tbs olive oil, plus extra to brush

8 fresh sardines, cleaned (ask

your fishmonger to do this)

8 thin slices jamon or prosciutto

1 cup (320g) tomato chutney

2 tsp harissa

Salad leaves, to serve

Preheat a barbecue to medium-high.

Place a frypan over medium heat.

Combine chickpeas, cumin, pimenton

and oil in a bowl, then add to the pan and

cook, stirring occasionally, for 4 minutes

or until chickpeas are crisp and golden.

Wrap each sardine in a slice of jamon and

brush with oil. Barbecue the sardines for

2-3 minutes each side until cooked through.

Combine the chutney and harissa, then

serve with sardines, warm chickpeas and

salad leaves. reCiPeSvallilittle&

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Salmon escalopes

with dill &

avocado salad.

Opposite: chilli

soy prawns with

ponzu aioli.

52 delicious.

chargrilled baby octopuswith pico de galloServes 4

2 bay leaves

1 tbs whole black peppercorns1/4 cup (60ml) white wine vinegar

1kg baby octopus, beaks removed1/2 cup (125ml) olive oil


2 tsp caster sugar

Pico de gallo1/4 cup (60ml) olive oil

2 long green chillies, finely chopped

2 spring onions, finely chopped


2 tomatoes, seeds removed, chopped

Juice of 1 lime, plus wedges to serve1/2 bunch coriander, leaves chopped

Fill a large saucepan with water and add

bay leaves, peppercorns, vinegar and

1 tbs sea salt. Bring to a boil, then add

the octopus and cook for 30 minutes

or until tender.

Meanwhile, to make the pico de gallo,

combine all ingredients and set aside.

Drain octopus and combine with the oil,

garlic and sugar. Season well. Preheat a

barbecue or chargrill to high. Cook the

octopus, turning, for 4-5 minutes or until

charred. Serve with pico de gallo and

lime wedges to squeeze over.


Jamon-wrapped

sardines with

harissa and

chickpeas

54 delicious.

whole baked snapper withginger and chilliServes 4

4 lemons, sliced, plus wedges to serve

6cm piece ginger, thinly sliced

2 garlic cloves, thinly sliced

2 long red chillies, sliced

1 cup coriander leaves, plus extra to serve1/3 cup (80ml) olive oil

2 whole snapper, cleaned (ask your

fishmonger to do this), skin scored

Thinly sliced spring onion and

mint leaves, to serve

Preheat a barbecue or chargrill to high.

Place 2 sheets of foil on a workbench and

top each with a sheet of baking paper.

Divide half the lemon slices, ginger,

garlic, chilli, coriander and oil between

the paper and top with the fish. Cover with

remaining lemon slices, ginger, garlic,

chilli, coriander and oil, then season. Seal

the parcels and cook on the barbecue

for 25-30 minutes until cooked.

Open the parcels and top with spring

onion, herbs and lemon wedges.

chilli crabServes 4

3 uncooked blue swimmer crabs*


2 tbs peanut oil1/2 red onion, thinly sliced

2 long red chillies, thinly sliced


2cm piece ginger, grated

2 spring onions, cut into batons

3 tomatoes, chopped

2 tbs Chinese rice wine (shaohsing)*


1 tbs each brown sugar and kecap

manis* (see Cook’s Notes, p 56)

3 kaffir lime leaves, finely shredded

1 cup coriander leaves

Cut each crab into 6, using a cleaver,

and make a few cracks in the shell of each

piece using the blunt side of the knife.

Heat the oil in a wok over high heat until

it starts to smoke. Add onion, chilli, garlic,

ginger and spring onion, then stir-fry for

1 minute or until fragrant. Add the crab

and toss to combine.

Add tomato, rice wine, sugar and kecap

manis, then toss to combine. Cover and

steam for 4 minutes or until crab is cooked.

Serve immediately topped with kaffir

lime leaf and coriander.

barramundi in banana leafwith coconut riceServes 4

11/2 cups (265g) sticky rice*


1 tbs fish sauce

1 tbs grated palm sugar or brown sugar

2 tbs grated ginger

4 x 200g skinless barramundi fillets

1 tbs peanut oil


6 spring onions, thinly sliced1/2 cup (125ml) coconut milk

2 limes, sliced

4 large fresh banana leaves* (see Cook’s

Notes, p 56)

4 kaffir lime leaves, finely shredded

2 long red chillies, thinly sliced

Rinse rice, then soak in a bowl of cold water

for 1 hour. Combine fish sauce, sugar and

1 tbs ginger in a bowl, then brush over fish.

Set aside for 15 minutes to marinate.

Heat oil in a frypan over medium heat

and cook garlic, remaining 1 tbs ginger

and half the spring onion for 2 minutes

or until fragrant. Add the rice and stir

to coat. Add 11/4 cups (310ml) hot water

along with the coconut milk. Season

and cook, covered, over low heat for

20 minutes or until rice is cooked.

Preheat barbecue to high. Place 2 lime

slices in the centre of each banana leaf and

top with a fish fillet and kaffir lime leaf. Fold

up to form parcels and enclose in foil to

seal. Barbecue, turning, for 12 minutes or

until cooked. Top with chilli and remaining

spring onion, then serve with rice. Opener:buntingfrom

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Whole baked snapper

with ginger and chilli.

Opposite: chilli crab.


56 delicious.

Barramundi in banana

leaf with coconut rice


chocolate s’mores

Makes 12

24 white marshmallows

24 thin chocolate biscuits (we used

Phillippa’s Chocolate Biscuits)

200g good-quality dark

chocolate, melted

Cocoa powder, to dust

Place marshmallows on long skewers

and hold over a barbecue until charred.

Place 2 marshmallows on each of

12 biscuits, drizzle with melted chocolate

and sandwich with remaining 12 biscuits.

Dust with cocoa and drizzle with extra

chocolate to serve. d.

Cook’s Note* Snow pea tendrils are from

selected greengrocers.

* Ponzu is a tart, citrus-based

Japanese sauce, available

from Asian grocers.

* Good-quality aioli and smoked

paprika (pimenton) are from

gourmet food shops and delis.

* Whole blue swimmer crabs are

available from fishmongers.

* Chinese rice wine (shaohsing),

kecap manis (Indonesian sweet

soy sauce) and sticky or

glutinous rice (a short-grain rice

that’s sticky when cooked) are

available from supermarkets.

58 delicious.

chicken

lightatotacos

porkFrom

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these7 easy

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Recipeswarren

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gbernismithies

smoked chicken & fig saladserves 4

11/2 tbs pomegranate molasses*(see Cook’s Notes)

1/4 cup (60ml) olive oil

Juice of 1/2 lemon

1 radicchio, leaves torn1/2 oakleaf lettuce, leaves torn

3 x 140g smoked chicken breast

fillets* (see Cook’s Notes)

4 figs, quartered lengthways

1 Lebanese cucumber, halved

lengthways, thinly sliced

50g manchego* (see Cook’s Notes)

Sourdough, to serve

To make the dressing, combine the

pomegranate molasses, oil and lemon

juice in a small bowl. Season and set aside.

Combine the radicchio and oakleaf

lettuce in a large bowl and shred the

chicken over the salad leaves, discarding

the skin. Scatter over the fig and

cucumber, then, using a vegetable peeler,

shave over the manchego.

Drizzle the dressing over salad

and serve with slices of sourdough.

Cook’s Note* Pomegranate molasses is a Middle

Eastern condiment with a sweet/

sour flavour, available from delis.

* Smoked chicken breast fillets

are available from selected

supermarkets and delis.

* Manchego, a hard Spanish sheep’s

milk cheese, is available from

selected supermarkets and delis.

60 delicious.

pan-fried blue-eyewith wild rice saladServes 4

1/3 cup (80ml) olive oil

4 x 200g blue-eye fillets

Finely grated zest and juice of 1 lemon,


1 tsp Dijon mustard3/4 cup (135g) wild or brown rice, cooked

to packet instructions, cooled

100g marinated roasted capsicum,

drained, chopped1/3 cup (50g) pine nuts, toasted1/2 bunch mint, leaves torn1/2 bunch basil, leaves torn

Place 2 tbs oil in a large frypan over

medium heat. Season the fish and cook,

skin-side down, for 4 minutes, then turn

and cook for a further 3 minutes or until

cooked through. Transfer to a plate and

set aside to rest, loosely covered

with foil, for 3 minutes.

Meanwhile, to make the dressing,

combine the lemon zest and juice, mustard

and remaining 2 tbs oil in a large bowl.

Season, then add the cooled rice. Add

the roasted capsicum, pine nuts, mint

and basil, then toss to combine.

Discard the skin from the fish and

serve with the wild rice salad and lemon

wedges to squeeze over.

daily special

chorizo, ricotta& zucchini casarecceServes 4

1 tbs olive oil

160g dried chorizo sausage, sliced

4 large zucchinis, halved lengthways,

thinly sliced on the diagonal


400g casarecce or penne

1 cup (120g) frozen peas1/4 cup (60ml) white wine

Juice of 1/2 lemon1/2 bunch basil leaves

100g ricotta, crumbled

Place the oil in a large frypan over

medium-high heat, add chorizo and cook

for 2-3 minutes until golden. Add zucchini

and garlic, then cook for a further

2-3 minutes until fragrant. Set aside.

Meanwhile, cook pasta to packet

instructions, adding the peas for

the final 2 minutes. Drain, reserving1/3 cup (80ml) cooking water.

Add the wine and lemon juice to

the frypan, along with the pasta, peas,

reserved water and half the basil, then

season. Return to medium heat and

stir to combine until heated through.

Serve with ricotta and remaining basil.

62 delicious.

peach & pork tacosServes 4

1 tsp fennel seeds

1 tsp cayenne pepper

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

4 x 140g pork loin medallions1/2 tsp caster sugar

1 tbs apple cider vinegar

11/2 cups (100g) shredded red cabbage

8 mini tortillas

2 peaches, stones removed, thinly sliced1/3 cup (80g) creme fraiche

or sour cream

Coriander leaves, to serve

To make the marinade, combine the

fennel seeds, cayenne pepper, garlic and

oil. Season with salt. Rub over the pork

and set aside for 15 minutes to marinate.

Meanwhile, combine sugar and apple

cider vinegar, then toss with the cabbage

and set aside until ready to serve.

Place a large frypan over medium

heat. Add pork and cook for 4 minutes

each side or until cooked through.

Transfer to a plate and set aside to

rest, loosely covered with foil, for

3 minutes, then thinly slice.

To serve, fill each tortilla with cabbage,

pork and peach. Drizzle over the creme

fraiche and top with coriander leaves.

daily special

dukkah-crusted lamb cutletswith strawberry couscousServes 4

11/2 cups (300g) instant couscous1/4 cup (60ml) olive oil

12 French-trimmed lamb cutlets1/4 cup (30g) dukkah

250g punnet strawberries, quartered1/2 bunch mint, leaves shredded

400g can chickpeas, rinsed, drained

1 tbs white balsamic or

white wine vinegar

Thick Greek-style yoghurt,

to serve

Place the couscous in a large heatproof

bowl, stir through 1 tbs oil and season.

Add 11/2 cups (375ml) boiling water, cover

and set aside for 5 minutes to absorb.

Meanwhile, place remaining 2 tbs oil

in a frypan over medium-high heat. Season

the lamb and cook, in 2 batches, for

2 minutes each side for medium or until

cooked to your liking. Transfer to a plate

and rest, loosely covered with foil, for

2 minutes. Press the lamb in the dukkah.

Add berries, mint, chickpeas and vinegar

to the couscous, then season and toss to

combine. Serve with the lamb and yoghurt.

64 delicious.

seafood espetada(portuguese skewers)Serves 4-6


2 long red chillies, seeds removed,

finely chopped

2 tsp ground ginger

3 tsp sweet paprika

2 tsp dried oregano1/3 cup (80ml) olive oil,

plus extra to brush

4 limes, cut into wedges

24 prawns, peeled (tails intact), deveined

300g squid tubes, cut into 3cm strips

400g swordfish fillets,

cut into 3cm pieces

4 corn cobs


If you don’t have 12 metal skewers,

soak 12 wooden skewers in cold water

for 30 minutes, then drain. Preheat

a chargrill or barbecue to high.

To make the marinade, combine

the garlic, chilli, ginger, paprika, oregano

and oil, then season.

To make one skewer, thread 1 lime

wedge, 1 prawn, 1 piece of squid and

1 piece of swordfish onto a skewer,

then repeat. Repeat with remaining

skewers, then coat in the marinade.

Brush corn with oil and chargrill, turning,

for 10 minutes, until blistered and tender.

Set aside. Brush chargrill with oil and cook

skewers, in batches, for 2-3 minutes each

side until cooked through.

Slice the corn off the cob, garnish with

parsley and serve with the skewers.

daily special

garlic & ginger eye fillet withquick cucumber & radish pickleServes 4

1/4 cup (60ml) apple cider vinegar

11/2 tbs caster sugar

2 tbs grated ginger

2 small Lebanese cucumbers,

halved lengthways, sliced into

ribbons (using a vegetable peeler)

4 radishes, thinly sliced

1 tsp sesame seeds


800g beef eye fillet,

tied at 3cm intervals

2 tbs olive oil

Rocket leaves, to serve

For the pickle, combine the vinegar,

sugar, 1 tbs ginger and 1 tsp salt in a bowl

with the cucumber, radish and sesame

seeds. Set aside for 30 minutes to pickle.

Preheat oven to 200°C. Rub garlic and

remaining 1 tbs ginger over beef, and

season. Heat the oil in a large frypan over

medium-high heat. Cook beef, turning,

for 4-5 minutes until browned. Transfer

to a baking tray and roast in the oven for

15 minutes for medium-rare or until cooked

to your liking. Transfer to a plate and rest,

loosely covered with foil, for 5 minutes.

Slice the beef and serve with rocket

and the cucumber and radish pickle. d.

66 delicious.

recipes,photography&stylin

gKatie

Quin

nDavies

katie quinn davies.

Raspberry, prosecco & mint

cocktail (recipe p 71)

Dim the lights and create the perfectmood to swoon this Valentine’s Daywith Katie’s elegant dinner for two.

Queen of

68 delicious.

I’ve never really beenone for heading out to

a restaurant on February 14th, opting, more often than

not, to cook at home. Coming from Ireland, I grew up with

Valentine’s Day falling smack bang in the middle of the

coldest month of the year, but now that I live in Australia,

my world’s literally upside down and I have to think of lighter

fare when planning a special dinner for two in February.

So, first of is a light and colourful cocktail using prosecco

– a wonderful alternative to Champagne. It’s lighter, more

afordable and pairs superbly with fresh raspberries and mint.

Valentine’s Day is as good excuse as any to splurge on

special-occasion ingredients, such as lobster, used as a filling

for tortelloni. I like to use lobster fresh from the fish markets,

but you can substitute prawn – it’s a perfectly good alternative.

It was inevitable steak was going to feature on this menu

(requested by my husband, Mick) so I’ve opted for a rib-eye

steak on the bone, served with a lemon, caper and dill butter,

and paired with a beetroot and maple-roasted walnut salad.

Rather than the usual chunky chips, I’ve made some oven

baked ‘crisps’, and I challenge you not to eat half of them

straight from the tray before serving. For dessert, cardamom

panna cotta, which can be prepared the night before, is

embellished with pistachio praline for efect – all you need to

add is a glass of a good sticky wine. Visit: whatkatieate.com.

“valentine’s day is a good excuseto splurge on special ingredients.”

katie quinn davies.

Lobster & ricotta

tortelloni with prosecco

& tomato sauce

katie quinn davies.

Rib-eye steaks with lemon,

caper & dill butter; beetroot,

blue cheese & maple-roasted

walnut salad; baked salt

& vinegar potato crisps

and thyme kumara crisps.

delicious. 71

raspberry, prosecco& mint cocktailMakes 2


125g punnet raspberries1/4 cup (60ml) vodka

Handful mint leaves, half torn

Small pinch dried chilli flakes1/2 cup (125ml) prosecco or Champagne

Place sugar and 1/4 cup (60ml) water in a

small saucepan over medium heat. Bring

to a simmer and cook for 1-2 minutes until

sugar dissolves. Remove from heat and

cool, then cover and chill until needed.

Whiz half the berries in a food processor

until smooth. Strain, discarding any solids.

Half-fill a cocktail shaker with ice. Add

vodka, torn mint leaves, chilli, raspberry

puree and 2 tbs sugar syrup. Shake well,

then stir in prosecco.

Fill glasses with ice, strain over cocktail

and serve with remaining mint and berries.

lobster & ricotta tortelloniwith prosecco & tomato sauceServes 2

2 tsp olive oil

3 vine-ripened tomatoes, chopped

1 tsp caster sugar

50g unsalted butter, chopped

1 cup (250ml) prosecco or Champagne

Tabasco sauce, to taste

Juice of 1/2 lemon

6 wonton wrappers or homemade

pasta dough (recipe follows)

Dill sprigs (optional), to serve

Lobster & ricotta filling

1 tbs olive oil

2 eschalots, very finely chopped

2 garlic cloves, crushed1/2 cup (125ml) prosecco or Champagne

400g cooked lobster meat, chopped1/3 cup (80g) ricotta

1 egg

Juice of 1/2 lemon

For the filling, heat oil in a frypan over

medium heat. Add eschalot and garlic,

then cook, stirring, for 3-4 minutes until

softened. Add prosecco, then bring to

a simmer and cook for 2 minutes or until

slightly reduced. Add lobster and cook

for a further 1 minute. Transfer mixture

to a food processor. Add ricotta, egg and

lemon juice. Pulse until a coarse paste,

then season. Transfer to a bowl, then

cover and chill until needed.

To make the prosecco and tomato

sauce, heat oil in a saucepan over

medium heat. Add tomato and cook

for 2-3 minutes until slightly softened.

Add sugar and butter, then cook for

2-3 minutes until butter melts. Add

prosecco, then cook for 25 minutes or

until liquid has reduced by half. Remove

from heat and use a stick blender to

process until smooth. Stir in Tabasco

and lemon juice to taste. Season and

keep warm until ready to serve.

If using pasta dough, cut dough into

six 12cm squares. Place 2 tsp lobster filling

in the centre of each wonton wrapper or

pasta square, brush edges with water and

fold into a triangle, pressing to seal and

pushing out as much air as possible. Fold

the 2 corners on the longer side into the

centre and pinch together. Place on a

floured tray and repeat with remaining

wrappers or pasta dough and filling.

Cook tortelloni in a large saucepan of

boiling, salted water for 3-4 minutes until

al dente. Drain, then serve with the sauce

and garnish with dill sprigs, if using.

pasta doughServes 2

200g ‘00’ flour* (see Cook’s Notes,

p 72) or plain flour, sifted

2 eggs

Whiz flour and eggs in a food processor

until mixture comes together in clumps.

Turn out onto a lightly floured work

surface and knead for 2-3 minutes until

smooth. Enclose in plastic wrap and chill

for 15 minutes to firm up.

Divide dough in half, then enclose

1 portion in plastic wrap and set aside.

Start on the thickest setting of your pasta

machine and run the dough through

1-2 times, folding it in half each time until

elastic. Keep rolling the dough through

the settings, reducing the thickness each

time, until 2mm thick. Place pasta on a

flour-dusted tray and cover with a tea

towel while you roll remaining dough.

rib-eye steaks with lemon,caper & dill butterServes 2

80g unsalted butter, softened

2 tsp capers, rinsed, drained

Few dill sprigs

Finely grated zest and juice of 1/2 lemon

2 x 350g rib-eye steaks (on the bone)

Olive oil, to drizzle

Baked crisps and beetroot salad

(recipes follow), to serve

Whiz butter, capers, dill, zest and juice in

a food processor until combined. Transfer

to a bowl, then chill until ready to serve.

Heat a chargrill pan over high heat. Pat

steak dry with paper towel, then season

with salt and freshly ground black pepper,

and drizzle with oil.

Cook steaks for 4-5 minutes each side

for medium-rare or until cooked to your

liking. Cover loosely with foil and set

aside to rest for 3-5 minutes.

Serve steaks immediately with

lemon, caper and dill butter, baked

crisps and beetroot salad.

baked salt & vinegar potatocrisps and thyme kumara crispsServes 2

1 each large desiree potato and kumara

(sweet potato), scrubbed, thinly

sliced (using a mandoline)

2 tbs malt vinegar

Olive oil spray

3 thyme sprigs, leaves picked

Preheat the oven to 180°C and line

2 large baking trays with baking paper.

Arrange the potato slices in a single

layer on 1 baking tray. Brush with vinegar,

spray with olive oil and sprinkle generously

with crushed sea salt flakes.

Place kumara slices on the remaining

tray, spray with a little olive oil, then

72 delicious.

season with crushed sea salt flakes, freshly

ground black pepper and thyme leaves.

Bake, turning once and rotating trays

halfway through cooking, for 35 minutes

or until crisp and golden, then serve.

beetroot, blue cheese &maple-roasted walnut saladServes 2

2 beetroots, peeled, cut into wedges

2 tsp balsamic vinegar,

plus extra to drizzle

2 tsp olive oil, plus extra to drizzle

3 thyme sprigs, leaves picked3/4 cup (75g) walnuts

1 tbs maple syrup

75g mild blue cheese (such as

gorgonzola dolce), crumbled

Watercress, to serve

Preheat the oven to 180°C and line a

large baking tray with foil. Place beetroot,

vinegar, oil and thyme in a bowl. Season,

then toss to coat. Place on baking tray

and roast for 50 minutes or until cooked

through. Cool completely on tray.

Meanwhile, line a separate baking tray

with baking paper. Toss walnuts in maple

syrup, then roast for 12 minutes or until

golden. Cool completely on tray.

Arrange watercress on a serving plate,

top with beetroot, maple-roasted walnuts

and cheese. Drizzle with a little extra

oil and balsamic, then serve.

cardamom panna cottawith rosewater syrupand pistachio pralineMakes 2

Begin this recipe a day ahead.

2/3 cup (165ml) thickened cream2/3 cup (165ml) milk1/4 cup (55g) caster sugar

3 cardamom pods, bruised

1 titanium-strength gelatine leaf*(see Cook’s Notes)

Dried rose petals* (optional– see Cook’s Notes), to serve

Rosewater syrup1/3 cup (75g) caster sugar

1 tsp rosewater* (see Cook’s Notes)

1-2 drops pink food colouring

Pistachio praline1/2 cup (75g) unsalted pistachio

kernels1/2 cup (110g) caster sugar

Combine the cream, milk, sugar and

cardamom in a small saucepan over

medium heat. Bring to a simmer, then

cook, stirring, for 2-3 minutes for the

flavours to infuse. Remove from heat.

Soak the gelatine in cold water for

5 minutes to soften. Squeeze excess water

from gelatine, then stir into cream mixture

until melted and combined. Stand the

cream mixture for 10 minutes, then strain,

discarding solids. Divide mixture between

two 1 cup (250ml) serving glasses, then

cover and chill overnight to set.

For the syrup, combine sugar,

rosewater and 1/4 cup (60ml) water in a

small saucepan over medium heat. Bring

to the boil, then reduce heat to low and

cook, stirring, for 1 minute or until sugar

dissolves. Swirl through food colouring.

Remove from heat and allow to cool

completely. Pour over panna cottas,

then chill for 1 hour or until syrup sets.

Meanwhile, for the praline, line a baking

tray with baking paper, then place the

pistachios in the centre. Combine sugar

and 2 tbs water in a small saucepan over

medium-low heat and stir until sugar

dissolves. Increase heat to medium-high,

bring to the boil, then cook, without

stirring, for 12 minutes or until golden.

Immediately pour over the pistachios,

then chill for 1 hour or until set.

Break the praline into shards, then

place in a small food processor and

pulse until crumbs. Sprinkle over the

panna cottas and top with rose petals,

if using, then serve. d.

Cook’s Note* ‘00’ is a super-fine Italian flour grade

used to make pasta, from gourmet

food shops; substitute plain flour.

* Gelatine leaves are available from

gourmet food shops and selected

supermarkets. Check the packet

for setting instructions.

* Dried rose petals and rosewater

add a floral note and are available

fromMiddle Eastern shops, delis

and selected gourmet food shops.

katie quinn davies.

Cardamom panna cotta

with rosewater syrup

and pistachio praline

74 delicious.

recipes,photography&stylin

gTheFood

depT.

Macadamia biscuit

ice cream sandwiches.

Opposite: homemade

lemonade ice pops.

Colourful, refreshing and packed with bright tropicalflavours, you’ll make these gorgeous desserts from

Sydney blog The Food Dept. all summer long.

wicked.

76 delicious.

passionfruit & whitechocolate eclairsMakes 16

2 cups (500ml) milk

1 vanilla bean, split, seeds scraped

3 eggs, lightly beaten,

plus 6 extra egg yolks1/2 cup (110g) caster sugar

1 cup (150g) plain flour

60g unsalted butter

Pulp from 3 large passionfruit,

1 tbs strained passionfruit

juice (from 2 passionfruit)

1 cup (150g) icing sugar, sifted

200g white chocolate, melted

1 tbs light olive oil

To make the passionfruit custard, place

milk and vanilla pod and seeds in a

saucepan over low heat and bring to a

simmer. Combine the egg yolks, sugar and1/4 cup (35g) flour in a bowl and whisk until

light and creamy. Discard the vanilla pod

and gradually pour the hot milk mixture

into the egg mixture, whisking constantly

until combined. Return custard to the

saucepan over low heat and cook, whisking

constantly, for 8-10 minutes until thickened.

Transfer to a bowl, cover the surface with

plastic wrap to prevent a skin forming

and chill for 2-3 hours.

Preheat oven to 230°C. Place butter and3/4 cup (185ml) water in a saucepan over

medium heat until the butter has melted.

Bring to the boil. Add the remaining3/4 cup (110g) flour, stirring constantly with

a wooden spoon for 2-3 minutes until

the mixture forms a smooth ball. Set

dough aside to cool slightly.

Place dough in a large bowl, add beaten

egg, a little at a time, beating well with

electric beaters after each addition until

smooth. Spoon into a piping bag fitted

with a large star nozzle and pipe sixteen

8cm lengths onto a baking paper-lined

baking tray. Sprinkle eclairs with water and

bake for 7 minutes. Reduce oven to 180°C

and cook for a further 20-25 minutes until

golden. Pierce one short side of each eclair

with a skewer and set aside to dry and cool.

Remove custard from fridge, fold

through the passionfruit pulp and return

to fridge for 1 hour to set. Place custard in

a piping bag fitted with a plain 1cm nozzle.

Pipe custard into the holes in the eclairs.

To make the passionfruit icing, combine

the icing sugar and passionfruit juice

in a bowl and stir until smooth. Spoon into

a piping bag fitted with a fine nozzle and

set aside. Combine the white chocolate

and oil in a bowl, and stir until smooth.

Dip the top of each eclair into the white

chocolate and place on a sheet of baking

paper. Drizzle the passionfruit icing, back

and forth across the eclairs, then run a

bamboo skewer up and down the length

of the eclairs to create a marbling effect.

Allow the icing to set, then serve.

fruit skewers with gingersnapcrumbs and coconut creamServes 4

You can use any fruit – select varieties

with contrasting colours and flavours.

1/2 cup (125ml) thickened cream1/2 cup (125ml) coconut cream1/2 cup coconut sugar*

(see Cook's Notes, p 81)

125g gingersnap biscuits

1 each mango, kiwifruit and banana

2 star fruit

1 tamarillo or peach1/2 papaya1/2 small pineapple

Soak 12 wooden skewers in water for

15 minutes. Combine thickened cream,

coconut cream and 1 tsp coconut sugar

in a bowl and whisk until the cream has

thickened. Chill until ready to serve.

Whiz the biscuits in a food processor

until fine crumbs, then set aside until

ready to serve.

Slice the fruit into equal-sized pieces

and thread onto skewers. Place the

skewers on a baking tray lined with foil

and sprinkle the fruit with half the

remaining coconut sugar.

Using a blowtorch, brulee the fruit until

the sugar has melted and caramelised.

(Alternatively, place skewers under a hot

grill, turning, for 4 minutes or until

caramelised.) Sprinkle the remaining

coconut sugar over the fruit and brulee

again until a deep golden colour.

Serve skewers immediately with

coconut cream and gingersnap crumbs.

wicked.

Passionfruit & white

chocolate eclairs

78 delicious.

black sticky rice withchilli caramel mangoServes 6

Begin this recipe 1 day ahead.

11/2 cups (300g) black sticky rice*

(see Cook's Notes, p 81)

3 pandan leaves* (see Cook's Notes,

p 81), tied in a knot

1 cup (270g) finely grated dark palm

sugar, plus 2 tbs extra

3 large mangoes1/4 tsp dried chilli flakes

1 cup (250ml) coconut cream

Soak the rice in cold water overnight.

Drain and rinse under cold running

water until the water runs clear.

Combine the rice, 3 cups (370ml) water,

pandan leaves and a pinch of salt in a large

saucepan and bring to a simmer over low

heat. Simmer for 35 minutes or until the

water has been absorbed and the rice is

tender. Remove from the heat, cover and

leave to steam for a further 15 minutes.

Discard the pandan leaves.

Combine the palm sugar and 1/3 cup

(80ml) boiling water in a heatproof bowl

and stir until the sugar has dissolved. Stir

three quarters of the palm sugar syrup

through the rice, reserving the remaining

to serve. Cover the rice to keep warm.

Cut the cheeks from the mangoes and

sprinkle with chilli and extra palm sugar.

Drizzle the rice with coconut cream and

remaining palm sugar syrup, then serve

with mango cheeks.

wicked.

Fruit skewers with

gingersnap crumbs

and coconut cream

80 delicious.

macadamia biscuitice cream sandwichesMakes 10

125g unsalted butter,

at room temperature2/3 cup (150g) raw sugar

1 tsp vanilla extract

1 egg3/4 cup (110g) plain flour1/2 tsp bicarbonate of soda

11/4 cups (110g) rolled oats

1 cup (150g) salted macadamia nuts,

coarsely chopped

Selection of store-bought flavoured

ice cream (we used coconut,

passionfruit and strawberry)

Preheat oven to 180ºC. Combine butter

and sugar in a bowl. Using electric

beaters, beat until thick and pale. Add

vanilla and egg, then beat until combined.

Sift together the flour and bicarbonate

of soda. Add the flour mixture, oats and

macadamia nuts to the creamed butter

and sugar, and stir to combine.

Line 2 baking tray with baking paper

and place tablespoonfuls of mixture on

the trays, flattening to 1/2 cm thick.

Bake for 15 minutes or until golden

and crisp. Allow to cool on trays.

To serve, sandwich the ice cream

between the biscuits. Serve immediately

or keep in the freezer.

homemade lemonade ice popsMakes 8

You will need eight 1/3 cup (80ml)

ice block moulds for this recipe.

1/2 cup (110g) caster sugar1/2 cup (125ml) lemon juice

11/2 cups roughly chopped tropical fruit

(cut to fit your moulds – such as

papaya, pineapple, mango, star fruit,

lychee, kiwifruit and passionfruit)

Combine the sugar and 1 cup (250ml)

water in a saucepan over low heat, stirring

until the sugar has dissolved. Remove

from the heat and set aside to cool.

Once cooled, add the lemon juice.

Divide the fruit among the ice block

moulds, pressing the cut surfaces against

the sides. Pour over the homemade

lemonade, then cover and place in the

freezer for at least 6 hours or overnight

until frozen and set.

Remove the ice blocks from the

moulds to serve.

hummingbird cakewith tofee pecansServes 8-10

1kg pineapple, peeled

180g softened unsalted butter

11/4 cups (275g) raw caster sugar


2 eggs

1 large ripe banana, mashed

1 cup (90g) shredded coconut2/3 cup (80g) pecans, roughly chopped

2 cups (300g) self-raising flour, sifted

1 tsp ground cinnamon

Cream cheese icing

2 x 250g packets softened cream cheese


11/3 cups (200g) icing sugar

Toffee pecans

1 cup (220g) raw caster sugar

1 cup (140g) pecans

Preheat oven to 100°C. Cut 10 x 2mm-thick

slices from the pineapple. Arrange in a

single layer on a baking paper-lined baking

tray and bake for 1 hour. Turn slices over

and return to oven for a further 1 hour or

until pineapple is dry. Remove from oven

and transfer to a wire rack to cool.

Core the remaining piece of pineapple

and roughly chop. Use a food processor

to whiz the pineapple until just crushed.

You will need about 250g crushed

pineapple for the cake.

Grease and line two 20cm round cake

pans and increase the oven to 180ºC.

Using electric beaters, beat butter and

sugar together until combined. Add

the vanilla and eggs, 1 at a time, beating

well after each addition. Add the crushed

pineapple, banana, coconut and pecans,

then stir to combine. Add flour, cinnamon

and a pinch of salt, then stir to combine.

Divide the mixture between the cake

pans and bake for 35-40 minutes until

a skewer inserted into the centre comes

out clean. Allow cakes to stand in the

pans for 15 minutes to cool slightly, then

transfer to a wire rack to cool completely.

To make the icing, place the cream

cheese, butter and half the icing sugar

in a bowl and beat with electric beaters

for 5 minutes. Add the remaining icing

sugar and beat for a further 3 minutes

or until light and fluffy. Chill until needed.

To make the toffee pecans, combine the

sugar with 1/4 cup (60ml) water in a small

saucepan over medium heat. Stir until the

sugar dissolves. Bring to the boil and cook,

without stirring, for 10 minutes or until

golden. Using a skewer, dip each pecan

into the toffee. Drain off excess toffee and

place the pecans on a baking paper-lined

baking tray and allow to set.

To assemble, secure one cake to a

serving plate with a little icing. Spread

1 cup icing on the cake, then top with the

second cake. Spread remaining icing over

the top and sides of the cake. Decorate

with dried pineapple and toffee pecans. d.

Visit: thefooddept.blogspot.com.

wicked.

Hummingbird cake

with toffee pecans

Cook's Note* Coconut sugar is extracted

from the bud of a coconut

palm and has a caramel

flavour. It's available from

supermarkets and health

food shops; substitute

brown sugar.

* Black sticky (glutinous rice)

and pandan leaves are

available from Asian grocers.

If you’re looking to start the new year on a lighter note, there’splenty of inspiration to be found online. Here’s our round-upof the best vegetarian and wholefood blogs out there – froma chic Scandi stylist to a creative Californian couple, thesebloggers are bringing healthy and exciting vego fare to the mix.

Point and shoot

Strawberry & rhubarb ripple frozen

yoghurt (recipe p 88). Below (from left):

David Frenkiel and Luise Vindahl of

Green Kitchen Stories with daughter Elsa;

grilled haloumi and peaches with dukkah

(recipe p 86); Sarah Britton of My New Roots.

82 delicious.

Spiced millet pilaf

with beetroot,

feta and mint

hot blogs.

SPROUTED KITCHEN

This blog by Californian Sara Forte

and her photographer husband, Hugh,

documents their creative take on

wholefoods. Their beautifully styled

recipes make the most of seasonal

ingredients allowing the quality and

flavour of the produce to speak for

itself. Their book The Sprouted Kitchen:

A Tastier Take on Whole Foods (Random

House, $34.95) is a mostly vegetarian

journey into eating well and Sara and

Hugh’s love of sharing food with family

and friends. Visit: sproutedkitchen.com.

ranchero breakfast tostadasServes 4

8 small corn tortillas

Extra virgin olive oil, to brush

1 tbs coconut oil* (see Cook’s Notes,

p 88) or unsalted butter

8 eggs

1 cup (120g) grated cheddar

2 avocados, halved, thinly sliced1/3 cup (20g) chopped coriander

1 lime, cut into wedges

Hot sauce, to serve (optional)

Black bean mash

400g can black beans (frijoles),

rinsed, drained1/4 cup (60g) light sour cream

2 spring onions, finely chopped

1 tsp ground cumin

For the black bean mash, place the

beans in a saucepan over low heat.

Add sour cream, spring onion, cumin,1/2 tsp salt, 1 tsp freshly ground black

pepper and 1/4 cup (60ml) water, then

coarsely mash with a fork until heated

through. Remove from heat and cover

to keep warm.

Preheat the oven to 200ºC. Brush the

tortillas with oil and place on a baking

paper-lined baking tray. Bake, turning

once, for 6-8 minutes until golden.

Place the coconut oil in a frypan over

medium heat. In 2 batches, crack the

eggs, 1 at a time, into the pan. Cook for

5 minutes for soft yolks or until cooked

to your liking.

To serve, top each tortilla with the

bean mash, a sprinkling of cheese,

1 egg, some avocado and coriander.

Serve 2 tostadas per person with lime

wedges and hot sauce, if using.

MY DARLING LEMON THYME

New Zealand-born, Perth-based

blogger Emma Galloway worked as a

chef for many years before becoming

a mother. Soon after, she discovered

that her family suffered from gluten and

lactose intolerances. With her foodie

know-how, she took on the challenge

of creating vegetarian, gluten-free

dishes for her family using fresh,

seasonal flavours that she shares with

the world through her sweetly named

blog. Visit: mydarlinglemonthyme.com

spiced millet pilaf withbeetroot, feta and mintServes 6

1 bunch baby beetroot,

leaves reserved1/4 cup (60g) ghee* (see Cook’s

Notes, p 88) or olive oil

2 tsp black mustard seeds

2 tsp yellow mustard seeds

2 tsp cumin seeds

1 large onion, finely chopped


11/2 long green chillies,

finely chopped

3-4 curry leaves

1 tsp ground turmeric

11/2 cups (315g) hulled millet*

(see Cook’s Notes, p 88)1/2 cup (65g) cashew nuts, toasted,

roughly chopped

Coriander and mint leaves, feta

and lemon wedges, to serve

Mint & beetroot leaf pesto

Trimmed leaves from the baby

beetroots, washed

1 cup (60g) packed mint leaves1/2 cup (65g) cashew nuts, toasted1/2 long green chilli1/3 cup (80ml) extra virgin olive oil1/4 cup (60ml) lemon juice

Place beetroots into a saucepan, cover

with water and bring to the boil over

high heat. Reduce heat to low and

simmer for 20-25 minutes until tender.

Remove from the heat, drain and set

aside until cool enough to handle.

Peel the beetroot and cut into pieces.

Place ghee in a large saucepan over

medium heat. Add the mustard and

cumin seeds. When the seeds start to

pop, add the onion and cook, stirring,

for 1-2 minutes until tender. Add the

garlic, chilli, curry leaves and turmeric,

then cook, stirring, for a further

30 seconds or until fragrant. Stir in the

millet and 1/2 tsp salt, then cook, stirring,

for 1-2 minutes to toast the grains. Pour

in 3 cups (750ml) water (it will splatter,

so take care). Stir to combine and cover

with a lid. Bring to the boil, then reduce

heat to low and simmer, covered,

without stirring, for 20 minutes. Remove

from the heat, leave the lid on and set

aside for 5 minutes before fluffing up

the millet with a fork. Cover to keep

warm until ready to serve.

Meanwhile, place all the pesto

ingredients in a small food processor

and whiz until a smooth paste. Season.

To make the pesto thinner, simply add

a little more lemon juice and olive oil

until it’s the desired consistency. Set

aside until ready to serve.

Stir the cashews, coriander and

mint through the pilaf.

To serve, spoon pilaf onto plates, top

with beetroot, crumble over the feta

and drizzle with pesto. Serve with extra

lemon wedges to squeeze over.

84 delicious.

hot blogs.

Above (from left): spiced

millet pilaf with beetroot,

feta and mint; Emma

Galloway of My Darling

Lemon Thyme. Below

(from left): Sara and

Hugh Forte of

Sprouted Kitchen;

ranchero breakfast

tostadas.

My new roots

Canadian Sarah Britton trained as a

nutritionist and chef, so it’s no wonder

that holistic, vegetarian cooking that

appeals to omnivores is the focus for

this self-confessed “wholefood lover”.

She lives in Copenhagen, Denmark, with

her husband and new baby where she

also finds the time to work on her first

cookbook. Stay tuned for more recipes

for busy mums. Visit: mynewroots.org.

grilled haloumi andpeaches with dukkahServes 4 as a starter

4 ripe peaches, cut into wedges

350g haloumi, cut into cubes

2 tbs maple syrup

Lemon juice and olive oil, to serve1/2 small bunch mint leaves, shredded

Dukkah

11/2 tbs cumin seeds

1 tbs coriander seeds

1 tbs whole black peppercorns

1 cup (150g) hazelnuts, toasted,

skins removed1/2 cup (75g) sesame seeds, toasted

Soak 20 wooden skewers in cold water

for 1 hour. Drain.

To make the dukkah, place the cumin

and coriander seeds in a dry frypan over

medium heat and cook, stirring, for

2 minutes or until fragrant. Place in

a mortar and pestle with peppercorns

and grind until fine. Place hazelnuts and

sesame seeds in a small food processor

and pulse to roughly chop. Transfer to a

large bowl with the spices and 1 tsp salt,

then stir to combine.

To make the skewers, preheat a

barbecue or chargrill on medium-high.

Alternately thread the peaches and

haloumi onto the skewers, then cook,

turning, for 5-6 minutes until the

peaches have charred slightly and the

cheese has browned. Transfer to a

serving platter. Drizzle with maple

syrup, a squeeze of lemon juice and

a little olive oil, then top with mint

and sprinkle with dukkah.

Love and LeMons

Texan couple Jeanine Donofrio and

Jack Mathews are the creative minds

behind this blog. Jeanine, graphic

designer and “lemon-obsessed foodie”,

creates the colourful recipes, while Jack,

a self-declared cheese lover, is the

“website tech-guy”. Together they aim

to excite readers about how to make

vegetable-centric, healthy food taste

amazing. Many of their recipes are food

allergy-friendly with options for vegan or

gluten-free. Visit: loveandlemons.com.

zucchini & coconut noodlesServes 2

2 roma tomatoes, halved,

seeds removed, chopped

2 cups (70g) baby spinach leaves

1 cup (35g) basil leaves

3 zucchinis, thinly sliced (using a

mandoline), cut into long, thin strips

1 cup (35g) coriander leaves

Crushed roasted peanuts, to serve

Sriracha sauce* (see Cook’s Notes,

p 88), to serve

Coconut broth

1 tbs coconut oil*


3 spring onions, finely chopped,

plus extra to serve

1 tsp finely grated ginger

1 long red chilli, finely chopped

2 kaffir lime leaves

1 lemongrass stalk (inner core only),

bruised

1 can (400ml) coconut milk

2 tsp tamari

Finely grated zest and juice of 1 lime

Pinch coconut sugar or brown sugar

To make broth, place the coconut oil

in a saucepan over low heat. Add the

spring onion, ginger, chilli, kaffir lime

leaves and lemongrass, then cook for

1 minute. Add coconut milk and tamari,

then simmer, stirring occasionally, for

20 minutes for flavours to infuse. Add

lime zest and juice, and sugar to taste.

Add the tomato, spinach and basil

to the broth, then stir until just wilted.

Remove broth from heat, discard

lemongrass, then add zucchini. Serve

immediately topped with coriander

and peanuts, and sriracha on the side.

86 delicious.

hot blogs.

Cutting down on carbs? Replace regular rice

stick noodles with this lighter zucchini

variety and serve in a fragrant coconut broth.

Clockwise from top left: Jeanine Donofrio of Love and

Lemons; zucchini & coconut noodles; grilled haloumi

and peaches with dukkah; Sarah of My New Roots.

88 delicious.

hot blogs.

scandi Home

Maria Laitinen – the blogger and stylist

behind Scandi Home – was born in

Finland and moved to Sydney in 2005.

She is passionate about Scandinavian

cuisine and design, and her style

is heavily influenced by her Nordic

background. As well as travel stories

and Scandi-chic inspiration for your

home, you’ll find wholesome recipes

and many healthy baking ideas.

Visit: scandifoodie.blogspot.com.

chocolate & ricottacups with walnut crustMakes 10

You will need a silicone mini-muffin

mould, from kitchenware shops.

1 cup (100g) walnuts

1 tbs almond meal

1 egg, plus 1 eggwhite

50g dark chocolate


1 tbs honey

100g ricotta

Finely grated zest of 2 oranges

Icing sugar, to serve

Preheat the oven to 170ºC.

Place the walnuts in a food processor

and whiz until they resemble coarse

breadcrumbs. Add the almond meal

and eggwhite, then pulse 2-3 times

to combine. Take tablespoonfuls

mixture and press into the bases and

sides of ten 11/2 tbs (30ml) capacity

silicone mini-muffin moulds.

To make the filling, place the

chocolate, vanilla and honey in a

heatproof bowl set over a saucepan

of simmering water (don’t let the bowl

touch the water) and stir until melted

and combined, then set aside to cool.

Combine ricotta, egg, cooled

chocolate mixture and half the orange

zest in a bowl, then stir until smooth.

Spoon the filling into the walnut cups.

Bake for 20 minutes or until puffed

and just set, then transfer to a wire rack

to cool. Dust with icing sugar and top

with remaining orange zest to serve.

GReen KiTcHen sToRies

Health-conscious Swedes David

and Luise are the co-creators of

this beautifully photographed,

award-winning blog. Be inspired by

the vegetarian food they create in

their idyllic Stockholm home, including

child-friendly dishes for daughter Elsa.

Green Kitchen Stories is an intimate

glimpse into the way this young family

live, eat and entertain, and with their

book, The Green Kitchen (Hardie Grant,

$49.95), and two apps, one focusing

on healthy desserts, David and Luise

are successfully spreading the green

message. Visit: greenkitchenstories.com.

strawberry & rhubarbripple frozen yoghurtMakes about 1L

2 cups (220g) chopped rhubarb

2 x 250g punnets strawberries,

coarsely chopped

1 vanilla bean, split, seeds scraped1/2 cup (180g) honey

2 cups (560g) Greek-style yoghurt

Place the rhubarb, strawberry, vanilla

pod and seeds, and 1/3 cup (120g)

honey in a saucepan. Cover and bring

to the boil. Reduce the heat to low and

simmer for 10 minutes. Remove the

vanilla pod and use a fork to mash the

fruit to a puree. Place in the fridge for

1 hour to chill.

Combine the yoghurt, the remaining

60g honey and three-quarters of the

fruit puree in a large bowl. Pour the

yoghurt mixture into an ice-cream

machine and churn according to

manufacturer’s instructions.

(Alternatively, pour mixture into a

shallow container and freeze for 2

hours or until frozen at edges. Remove

and beat with electric beaters. Return

to container and refreeze. Repeat 2 or

3 times.) Swirl through the rest of the

fruit puree so you get a ripple effect.

Pour the frozen yoghurt into a

container and freeze for 3 hours.

Place frozen yoghurt in the fridge

20 minutes before serving to allow

it to soften to scooping consistency. d.

Cook’s Note* Coconut oil is extracted from the

kernel of matured coconuts. It’s

available from health food shops

and selected supermarkets.

* Ghee (clarified butter) is from

supermarkets; substitute olive oil.

* Hulled millet is a gluten-free grain

available from health food shops

and selected supermarkets.

* Sriracha is a hot Thai chilli sauce

available from Asian food shops;

substitute sweet chilli sauce.

Nutty chocolate ricotta cups and a tart fruit-laced

frozen yoghurt make ideal gluten-free desserts.

From top: Maria Laitinen of Scandi Home;

chocolate & ricotta cups with walnut crust;

David and Luise of Green Kitchen Stories;

strawberry & rhubarb ripple frozen yoghurt.

90 delicious.

We grilled Colin Holt, chef and co-ownerof Hudson Meats in Sydney and Melbourne,to find out how the experts throw theperfect summer barbecue.

do thechar char

guest chef.

Slow-cooked oyster blade

steak with tomato relish

92 delicious.

skirt steak withchargrilled vegetablesServes 4

6 echalots, finely chopped

300ml verjuice* (see Cook’s Notes, p 95)1/4 cup (60ml) white wine vinegar

1 thyme sprig

1L (4 cups) veal stock* (see Cook’s

Notes, p 95) or beef stock1/2 cup (80g) sultanas

2 x 500g skirt steaks

Olive oil, to brush


Chargrilled vegetables

4 zucchinis, sliced lengthways

2 red capsicums,

sliced lengthways

1 red onion, cut into wedges

Olive oil, to brush

Combine the eschalot, verjuice, white

wine vinegar and thyme in a saucepan

over medium-high heat. Season with

freshly ground black pepper, then cook,

skimming any impurities from the surface,

for 15-20 minutes until slightly reduced.

Add the stock and cook for a further

15 minutes or until thickened and reduced

by half. Add sultanas, then remove the

pan from the heat. Keep warm.

Meanwhile, preheat a barbecue or

chargrill pan to medium-high. Brush

steaks with oil and season. Chargrill,

turning, for 8 minutes for medium-rare

or until cooked to your liking. Rest,

loosely covered with foil, for 5 minutes.

Brush vegetables with oil and season.

Chargrill, turning, for 5 minutes or until

charred and cooked through.

Thinly slice steaks and serve with

vegetables, parsley and eschalot sauce.

slow-cooked oyster bladesteak with tomato relishServes 6-8

1 tbs smoked paprika (pimenton)

2 tbs brown sugar

1 tsp cayenne pepper1/4 cup (60ml) olive oil

1.5kg oyster blade steak, trimmed1/2 cup (125ml) red wine

1L (4 cups) beef stock

Roast potatoes and watercress

sprigs, to serve

Tomato relish1/2 cup (125ml) tomato sauce (ketchup)

400g can chopped tomatoes1/4 cup (60g) brown sugar

2 tbs white wine vinegar

2 tbs Worcestershire sauce

Finely grated zest of 1/2 orange

1 tbs Tabasco sauce

Preheat the oven to 130°C and preheat

a barbecue or chargrill pan to high.

Combine paprika, sugar, cayenne

pepper and oil in a bowl. Season, then

add oyster blade steak and turn to coat.

Chargrill, turning, for 6-7 minutes until

charred and browned. Transfer to a

roasting pan over medium heat. Add the

wine and stock. Bring to a simmer, then

cover with baking paper and foil. Roast,

turning after 2 hours, for 4 hours or until

tender. Remove from pan and rest, loosely

covered with foil, for 10 minutes.

For the tomato relish, place all the

ingredients and 1/2 cup (125ml) cooking

liquid from the meat in a saucepan over

medium heat. Bring to the boil and cook,

stirring, for 10 minutes or until reduced

and thickened.

Slice steak and serve with roast

potatoes, watercress and tomato relish.

Colin Holt of Hudson Meats.

Opposite: skirt steak with

chargrilled vegetables.

ReCiPeSCOlin

HOlT

LoCATio

nPhoTogRAPhyPaulRaeSid

e/livin

geTC/iPC+SyndiCaTiO

nPoRTRAiT

&Food

PhoTogRAPhyvaneSSa

leviS

STyLing

BeRniSMiTHieS

guest chef.

“lamb is a rich meat,so a little lemon zest

or juice helps balanceout the favours.”

Barbecued

lamb racks

guest chef.

delicious. 95

barbecued lamb racksServes 4

You will need a lidded barbecue

for this recipe.

2 tbs truffle oil*(see Cook’s Notes)

1 bunch flat-leaf parsley, chopped

1 cup (250ml) olive oil, plus extra

to brush

1 tbs sweet paprika

Finely grated zest of 2 lemons,


4 x 375g forequarter lamb racks*(see Cook’s Notes), trimmed

1 bunch asparagus

250g punnet vine-ripened cherry

tomatoes

To make the marinade, combine truffle oil,

parsley, olive oil, paprika and lemon zest

in a bowl. Season lamb, then add and turn

to coat. Cover and chill for at least 2 hours

or overnight to marinate.

Preheat a barbecue (with a lid) or

chargrill pan to medium heat. Drain lamb,

then grill, with the lid closed, turning, for

20 minutes for medium or until cooked

to your liking. Remove and rest, loosely

covered with foil, for 10 minutes.

Brush asparagus and tomatoes with

oil, season, then grill over medium heat

for 4 minutes or until slightly charred.

Slice lamb racks, then serve with

asparagus, tomatoes and lemon wedges.

toulouse sausageswith frisee saladServes 4-6

You will need 4 long metal

skewers for this recipe.

2 x 500g spiral Toulouse sausages*(see Cook’s Notes)

Olive oil, to brush

1 frisee (curly endive), roughly torn1/2 bunch spring onions,

thinly sliced on an angle

2 soft-boiled eggs, halved

Chargrilled sourdough, to serve

Mustard vinaigrette

1 tbs wholegrain Dijon mustard1/3 cup (80ml) olive oil

1 tbs verjuice* (see Cook’s Notes)

or white wine vinegar

1 garlic clove, crushed

Preheat a barbecue or chargrill pan to

medium-high heat. Using 2 metal skewers

for each sausage spiral, spear them on the

diagonal to hold them in place. Brush with

oil, then cook for 5 minutes each side

or until charred and cooked through.

For the vinaigrette, whisk all ingredients

with 1 tbs warm water in a bowl. Season

to taste and set aside.

Place the frisee and spring onion in

a bowl, then toss to combine. Top with

egg and drizzle over the vinaigrette.

Serve sausages with frisee salad and

chargrilled sourdough.

Cook’s Note* Verjuice (unripe grape juice, used

in similar ways to lemon juice or

vinegar), veal stock (substitute beef

stock) and trufe oil (substitute extra

virgin olive oil) are all available from

gourmet food shops and delis.

* Toulouse sausages are available

from selected butchers, or ask your

butcher to unlink sausages and form

a coil; substitute pork sausages.

* Forequarter lamb racks are

available from butchers; substitute

French-trimmed lamb racks.

* Spatchcocks are young chickens,

available from selected butchers and

specialty poultry shops. To butterfly

spatchcocks, cut out backbones using

poultry scissors, then flatten birds

with the palm of your hand. Or ask

your butcher to butterfly them.

Toulouse

sausages with

frisee salad

guest chef.

96 delicious.

spatchcock with tarragon& garlic butterServes 4

You will need a lidded barbecue and

8 long metal skewers for this recipe.

3 garlic cloves, crushed


1 bunch tarragon,

leaves chopped

Juice of 1 lemon

4 x 500g spatchcocks, butterflied*


Olive oil, to brush

Green bean, olive and fennel salad

(recipe follows), to serve

Combine the garlic and butter in

a small food processor and whiz

to a paste. Add the tarragon and

lemon juice, then season and pulse

a few times to combine.

Carefully run your hand under the

skin of the spatchcock breast and thighs

to separate the skin from the flesh, being

careful not to tear the skin. Rub the

tarragon and garlic butter into the breast

and thigh meat, under the skin. Using

2 skewers for each spatchcock, spear each

bird on the diagonal from the wing to the

opposite thigh, to ensure the birds hold

their shape during cooking. Rub any

leftover butter over the spatchcock skin.

Preheat a barbecue (with a lid)

to medium-high heat. Brush each

spatchcock with olive oil and place,

skin-side down, on the grill. Barbecue for

5 minutes or until the skin is golden. Turn,

being careful not to break the skin, then

reduce the heat to medium. Close lid

and cook for a further 20 minutes or until

cooked through. (To test if spatchcocks

are cooked through, the juices should run

clear when the thickest part of the thigh

is pierced with a skewer.) Remove from

the heat and rest, loosely covered with

foil, for 10 minutes.

Remove skewers from spatchcocks

then serve with the green bean, olive

and fennel salad.

green bean, olive& fennel saladServes 4 as a side

500g green beans, trimmed1/3 cup (80ml) extra virgin olive oil

2 tbs red wine vinegar

1 packet flatbread crisps

(we used Lavosh crackers)

1 small fennel bulb, thinly sliced

(using a mandoline)

200g Ligurian olives or other

small black olives1/2 bunch flat-leaf parsley,

leaves picked

Cook the beans in a saucepan of boiling

salted water for 2 minutes. Drain and

refresh in a bowl of iced water.

Whisk the olive oil and vinegar together

in a bowl. Season, then set aside.

Break the flatbread into small pieces,

then combine in a bowl with the fennel,

olives, parsley and drained beans.

Drizzle dressing over the salad, then

gently toss to combine. Serve salad with

the spatchcocks. d.

Colin’s barbeCue tipsThe chef of Sydney’s former

2-hatted Bistro Pave, co-owner of

Hudson Meats (visit: hudsonmeats.

com.au) – now with stores in

Sydney and Melbourne – and

delicious. Produce Awards expert

panellist shares his barbecue tips.

* Generally try to barbecue on

medium-high heat, around 190°C.

too low a temperature and the

meat will stew, too high, and

it will burn. always allow the

barbecue to preheat before using.

* bring meat to room temperature

before cooking, this allows the

meat to cook evenly.

* Don’t play with your meat! turning

meat constantly means that you

are taking it on and off the heat

and leads to an uneven cook. i turn

my steak no more than three times.

* Don’t be tempted to cut into steak

to check if it’s done, as you will lose

precious juices that make the meat

tender when resting. instead, press

the centre of the steak; it should

spring back for medium-rare.

* rest cooked meat, as this allows

the muscle fibres to relax and the

meat to maintain moisture and

flavour. rest prime cuts, such as

t-bone, sirloin and scotch fillet,

for 10 minutes. larger cuts need

a longer resting time. rest meat

in a warm spot on the side of the

barbecue or in a low oven.

“try a variety of beef cuts, such asbrisket, skirt and oyster blade steak,for different textures and favours.”

Spatchcock with tarragon

& garlic butter; green

bean, olive & fennel salad.

delicious.FEBRUARY 2014 | VOTED AUSTRALIA‘S BEST FOOD MAGAZINE

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99

Jamie’s outdoor cooking special and Fresh asian-inspired salads

ROASTED FRUIT

101

RecipesJamie

Oliver

StylingGinnyRolfe

Photo

graphyDavid

Loftus

If you have an outdoorwoodfired oven, it's time

to think beyond pizzas! To get you started, Jamie

shares some brilliant ideas for feasts cooked alfresco

that you can alsomake in a regular oven.

funi theovn

jamie’s diary

102

Woodfired ovens havebecome fashionable,but you may wonderwhat it is aboutthem that’s so

enticing?Tat’s easy – first up, theylook amazing. Secondly, there’ssomething hypnotising aboutwatching the open flames, withwhatever you’re cooking tickingaway in the background.Tey alsohave a really dry heat, so you getan incredible rendering of fat andcrisping of skin onmeat that’s hardto recreate elsewhere. And lastly, youget that subtle, invisible seasoningfrom the wood that you’re burningand, of course, the smoke.When you think about it, it was

only 60-odd years ago when thewhole scenario of a modern ovenbecame available. For thousandsof years, us humans have cookedover fire in one way, shape or form;

I’m sure that’s why people areoften mesmerised by fires, orget excited and light a barbecueas soon as the sun comes out.It’s a primal instinct.Here are my tips for creating the

perfect woodfired oven. Start yourfire early and wait for flames to diedown and hot coals to form beforeyou start cooking. Regulate the heatby having a small fire burning tokeep the coals glowing, as these areyour main heat source in the oven.Larger pieces of wood will result inlarger coals to maintain even heat,but don't feed the fire too much asthe temperature of the oven cansoar. Invest in some heatproof tools,such as pizza shovels or pan hookslong enough to reach into the oven.Be careful when reaching for itemsand keep your eye on the food inside.It takes some time to get going,but the result is worth the wait.

Roasted gRapeswith cheeseServes 8 as a starter

• 1kg black grapes (on the vine)

• 1 tbs caster sugar

• 2-3 thyme sprigs, leaves picked

• Extra virgin olive oil

• Splash of redwine vinegar

• 75g creme fraiche or sour cream

• 50g cheddar, roughly chopped

• 250g camembert or brie

• 1 bunch sage, leaves picked

• Fresh bread andwalnuts, to serve

1When the temperature on your

woodfired oven has reached roughly

220°C (check your thermometer) and

the smoke and flames have died down,

start cooking. (Alternatively, preheat

your regular oven to 220°C.)

2Place the grapes in a large roasting

pan, sprinklewith sugar and thyme,

and drizzlewith oil and vinegar.

Roast for 5–10minutes, keeping

an eye on them and turningwhen

necessary, until the grapes are just

starting to catch and burst open.

3Remove the tray from the oven and

spoon over dollops of creme fraiche,

scatter over the cheddar chunks, then

tear up the camembert and nestle the

pieces among the grapes.

4Drizzle the sage leaveswith olive

oil and scatter over the top. Return

the dish to the oven for 5minutes

or until the cheese just starts tomelt.

5 Serve in themiddle of the tablewith

bread and a bowl ofwalnuts.

Grilled cucumberSWiTH almond creamServes 4–6 as a side

• 3 telegraph or 8 Lebanese cucumbers

• Olive oil

• 1 heaped tsp cumin seeds

• 4 spring onions

• ½small bunch flat-leaf parsley

• ½small bunchmint

• 1 lemon

Almond cream

• ⅓cup (55g) blanched almonds

• 400g can chickpeas, rinsed, drained

• 2 tsp tahini

• ½tsp honey

• Seeds of 1 vanilla pod

• Milk, to loosen







2 Gently bash cucumberswith a rolling

pin so they split slightly, then pop in a

roasting pan, drizzlewith oil and

season. Roast for 15minutes or until

starting to char, adding the cumin seeds

to the pan for the final 3minutes.

3 Tip the contents of the roasting pan

onto a board and roughly chop the

cucumbers into different-sized chunks.

Finely slice the spring onions, parsley

andmint. Add everything to a bowl and

dresswith a squeeze of lemon juice.

4 For the almond cream,whiz nuts in a

foodprocessorwith chickpeas, tahini,

honey and vanilla seeds until smooth.

Add a splash ofmilk to loosen, if needed.

5To serve, spoon the almond cream

onto a serving plate, topwith the

cucumbermixture and drizzlewith

the lemon dressing from the bowl.

GRILLED CUCUMBERS

wIth ALMOND CREAM

ROAStED GRAPESwIth ChEESE

EGGPLANT AL FORNO. OPPOsiTE:

bAkEd-bLAckbERRy bELLiNi.

CAPTAIN CAVEMAN CHOPS

107

Baked-BlackBerry BelliniMakes 6

• 200g blackberries


• 750ml bottle prosecco

or Champagne



200°C (checkwith your thermometer)

and the smoke and flames have died

down, start cooking. (Alternatively,

preheat your regular oven to 200°C.)

2 Tip blackberries into a snug-fitting

roasting dish and scatter over the

sugar. Roast for 10minutes or until

the berries start to soften and burst.

Remove from oven and leave to cool.

3Whiz the roasted blackberries in

a blender or squash themwith a fork

until smooth, then pass through a sieve.

Pop in the fridge until chilled.

4 Evenly distribute the chilled fruit

puree among 6 Champagne glasses

and top upwith your favourite bubbles.

eggplant al fornoThis Sicilian-inspired dish

is a lovely alternative

to cheesy parmigiana.

Serves 4 as a side

• 3 eggplants, cut into 1cm slices

• Extra virgin olive oil

• ½ tsp ground cinnamon,

plus an extra pinch

• 4 spring onions,

finely chopped

• 2 garlic cloves, thinly sliced

• Handful vine-ripened

cherry tomatoes

• Redwine vinegar, to drizzle

• ⅔ cup (50g) fresh breadcrumbs

• ⅓ cup (50g) pine nuts

• 2 tbs raisins







2 Place the eggplant slices in a baking

dish. Brush lightlywith oil, then sprinkle

over the cinnamon and seasonwith salt

and pepper. Cook for 15–20minutes,

adding the spring onion, garlic and

cherry tomato after 10minutes.

Once the eggplant and tomatoes

have all softened and charred,

add a splash of vinegar to the pan.

3 In a bowl combine the breadcrumbs,

pine nuts, raisins, a pinch of cinnamon

and a drizzle of oil, then seasonwell.

Sprinkle over the auberginemixture

and cook for a further 5–10minutes

until crispy and golden, then serve.

captain caveMan chopsServes 4-6

• 12 x 100g lamb cutlets (not

French-trimmed)with long bones

• Olive oil, to drizzle

• ⅓ cup (55g) pitted prunes

• ¼ cup (55g) dried apricots

• ¼ cup (60ml) redwine vinegar

• 2-3mint sprigs

Gremolata

• Small bunch flat-leaf parsley

• Finely grated zest and

juice of 1 lemon

• Finely grated zest of 1 orange

• 1 small garlic clove

• 250g crackedwheat (burghul)






your regular oven to 220°C.) Preheat

a large roasting pan.

2Using a sharp knife, carefully score

crosses into the fat of the cutlets, then

season and drizzlewith oil. Transfer the

lamb to your preheated roasting pan

and cook for 10–15minutes until golden

and cooked. Transfer to a plate and

rest, coveredwith foil, for 5minutes.

3Meanwhile, place the prunes and

apricots on an oven tray and roast

for 5minutes or until softened. Add

to a bowlwith the vinegar and leave

to soak for 5minutes to plump up.

4Whiz the soaked fruit with themint

in a blender, adding a splash ofwater

to loosen, if needed. Set aside.

5 For the gremolata, finely chop the

parsley on a board alongwith the citrus

zests and garlic. Set aside.

6 Cook the crackedwheat according

to packet instructions. Dresswith a

little olive oil and the juice of 1 lemon.

7 Pile the crackedwheat onto a large

serving platter, then stack the chops

on top. Scatter over the gremolata and

servewith the prune and apricot sauce

to drizzle over.

roasted fruitServe this as it is with ice cream,

or turn it into a crumble.

Serves 8

• 1kg stone fruit (such as plums,

peaches, apricots and nectarines),

halved, stones removed

• 2 pears

• 2 apples

• 200g frozen blackberries

• Splash of brandy (optional)

• ¼ cup (55g) caster sugar

• 1 rosemary sprig, leaves picked

• 1 vanilla pod, split, seeds scraped


juice of 1 orange


juice of 1 lemon

• 2 bay leaves

• Vanilla ice cream, to serve

Crumble topping (optional)

• 120g plain flour

• 60g chilled unsalted butter

• ⅓ cup (50g) hazelnuts, chopped

• 2 tbs raw sugar

• Handful of oats







2Place the stone fruit, pears and apples

in a shallow roasting panwith berries.

Drizzle over brandy, if using, and sprinkle

over sugar, rosemary and vanilla seeds.

Scatter over citrus zest and squeeze

over the juice, then add the bay leaves.

3Toss to coat, then spread everything

out into an even layer. Roast for

5minutes (or 20–25minutes in

a regular oven), until the fruit is

soft but still keeps its shape.

4 If you’remaking the crumble topping,

rub the flour and butter together in a

bowl until it resembles breadcrumbs.

Mix in the nuts, sugar and oats, then

sprinkle over the fruit. Bake for

5minutes (10–15minutes in

a regular oven), until golden.

5 Serve the fruit crumblewith

scoops of ice cream.

108

RecipesJossHerd

Photo

graphyJonath

anGre

gson

VIETNAMESE cHArGrIllEd

EGGplANT SAlAd

(rEcIpE p 114)

JAPANESE GRILLED SALMON

&SEAWEED SALAD (REcIPE P 1144

It

MIX

Now is the time for light, bright and

super-fresh salads – cue these gorgeous

Asian-inspired recipes, from Japanese

salmon and seaweed salad to golden

Vietnamese chickenwithmint.

110

Rojak with pRawnsHot, salty, sour and sweet, this

Malaysian/Singaporean salad packs

a real punch. Tomake thiswork for

vegetarians, simply replace the

prawnswith crispy fried tofu and

omit the shrimp paste.

Serves 2

• 1 tbs sesame seeds

• ¼ cup (35g) roasted salted peanuts

• 1 green apple, thinly sliced

• 1 small firmmango, thinly sliced

• ¼pineapple, sliced intowedges

• ½ cucumber, peeled,

seeds removed, thinly sliced

• 6 thin baguette slices, toasted

• Juice of 2 limes

• 150g cooked, peeled prawns, halved

Dressing

• 3 tbs grated palm sugar*

or brown sugar

• ¼ cup (60ml) kecapmanis*

• 2 tbs sambal oelek*

• 2 tbs tamarind paste

• ½ tsp shrimp paste*

1 For the dressing, place all ingredients

in a small saucepan overmediumheat,

stirring until the sugar has dissolved.

Remove fromheat and set aside to cool.

2Toast the sesame seeds in a small, dry

frypan over low heat for 3–5minutes

until golden. Add to amortar and pestle

with the peanuts and pound until

coarse. Set aside.

3Add the apple, mango, pineapple,

cucumber and baguette to a large bowl

and squeeze over the limes. Add the

prawns and dressing, then toss to coat.

4Divide between 2 serving dishes

and scatter with the peanut topping.

Serve immediately.

*Kecapmanis (sweet Indonesian soy

sauce), sambal oelek (Malaysian chilli

paste) and shrimp paste are all available

fromAsian food shops.

Vietnamese chickensaLaD (Goi Ga)This chicken and cabbage salad is a

Vietnamese classic. Allow asmuch

time as you can tomarinate your

chicken formaximum flavour.

Serves 4

• 1 garlic clove, crushed

• 1 tbs fish sauce

• 1½ tsp caster sugar

• 4 chicken thigh fillets,

cut into 2cm pieces

• 2 red (Asian) eschalots

• 2 cups (500ml) peanut oil

• Small cube of bread (to test the oil)

• 1 tbs honey

Dressing


• 2 tbs rice vinegar


• 1-2 small red chillies, finely chopped

• 1 large garlic clove, finely chopped

• Juice of 1-2 limes

Salad

• 1 tbs jasmine rice

• 200gwhite cabbage, shredded

• 2 large carrots, shredded

• 10 shiso leaves*

• Handful mint leaves

1Place the garlic, fish sauce and sugar

in a bowl and stir to combine. Add the

chicken andmarinate for at least 1 hour.

2Thinly slice the eschalot and rinse

under coldwater, then patwith paper

towel. Set aside to dry.

3Meanwhile, heat oil in a saucepan over

medium-high heat. Drop in a cube of

bread, if it browns in 10 seconds, the oil

is hot enough. Carefully lower eschalot

into oil, in batches, and fry for 2minutes

or until golden and crisp. Removewith a

slotted spoon and drain on paper towel.

4 For the dressing, place the fish sauce,

rice vinegar and sugar in a small pan

overmediumheat, bring to a simmer

and stir until the sugar has dissolved.

Add chilli, garlic and lime juice, then

transfer to a bowl to cool.

5 Stir-fry the chicken in a drywok

overmedium-high heat, tossing, until

cooked and golden. Transfer to a bowl,

drizzlewith honey and keepwarm.

6Toast the rice for the salad in a dry

frypan overmediumheat until golden,

then grind to a coarse powder in a

mortar and pestle.

7Toss the remaining salad ingredients

in a bowlwith the dressing, topwith the

chicken and toss gently. Add the ground

rojAkwiTH

PrAwnS

vietnamese CHiCKen

saLaD (goi ga)

prawn&nOODLE

SaLaDwITH SwEET

CHILLI SaUCE

113

toasted rice and toss gently again.

Serve immediately, toppedwith the

crispy eschalot.

*Shiso, also known as Japanese basil,

looks like a large nettle leaf. It’s related

tomint and has a pungent, grassy

flavour. You should be able to find it

at your local Asian grocer but if not,

substitutewithmint leaves.

Prawn & noodle saladwith sweet chilli sauceThis recipe uses rice noodles in stick

form,which just need to be soaked

briefly, but you can use any type of

rice noodles you like. The balance of

sweetmango, creamy avocado and

spicy chilli makes this a brilliantly

fresh, pick-me-up dish.

Serves 2

• 100g packet 3mm rice stick noodles

• 1 small mango, chopped

• 1 avocado, chopped

• 100g cooked, peeled prawns

or shrimps

• 1 bunch coriander cress* or coriander,

leaves picked

Sweet chilli sauce

• 50g caster sugar

• 50ml ricewine vinegar

• 1 garlic clove, thinly sliced

• 2–3 long red chillies, seeds removed,

finely chopped

• 1-2 small red chillies, seeds removed,

finely chopped

1 For the sweet chilli sauce, pour the

sugar, vinegar and⅓ cup (80ml) water

into a small saucepan. Bring to a simmer

overmedium-low heat, stirring until the

sugar dissolves, then add the garlic and

chilli. Simmer for 15minutes or until the

sauce is reduced and syrupy. Set aside

to cool completely.

2 Soak the noodles according to the

packet instructions. Drain thoroughly

and toss in¼ cup (75g) cooled sweet

chilli sauce, adding a little extra

to coat all the noodles, if necessary.

3Add themango, avocado and prawns

to the noodles and toss gently to

combine, then add the coriander.

Serve immediately.

*Coriander cress is amicro herbwith

a strong citrus and pepper flavour,

available from selected greengrocers

and farmers' markets.

crisPy basil salad withPork & Pickled carrotsA fusion of Thai and Chinese, this

salad is packedwith great zingy

flavours. To save time,make the

pickled carrots in advance and

refrigerate until needed.

Serves 2

• 2 cups (500ml) peanut oil

• 300g porkmince

• Pinch groundwhite or black pepper

• 3 spring onions, finely chopped,

reserving one to serve

• 1 tbs red Thai curry paste

• 300ml chicken stock

• Small cube of bread (to test the oil)

• 1 bunch holy basil*,

leaves picked

• 1 iceberg lettuce, leaves separated

Pickled carrots

• 200ml rice vinegar

• 100g caster sugar

• 1 tsp fennel seeds

• 1 star anise

• 2 carrots, thinly sliced

(using amandoline)

1Tomake the pickled carrots, add the

rice vinegar to a saucepan over a

mediumheatwith the sugar, fennel

seeds, star anise and 1 tsp sea salt.

Bring to a simmer and stir until the

sugar has dissolved. Remove from the

heat, tip in the carrots and stir to coat.

Leave to cool completely, then pickle

for at least 30minutes.

2Heat 1 tbs peanut oil in awok until

smoking hot. Add the pork, season

with thewhite pepper and a pinch

of salt, then stir-fry until golden

and starting to crisp.

3Add 2 chopped spring onions and the

red Thai curry paste, and cook for a

further 1minute. Pour in the stock,

and reduce the heat, then cook for a

further 20minutes or until the stock

CriSPy bASil SAlAd

wiThPork&PiCkled

CArroTS

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has evaporated and the pork is tender,

cooked and starting to crisp up again.

4heat the remaining peanut oil in

a separate saucepan. Add the cube

of bread, if it browns in 10 seconds,

your oil is hot enough to start frying.

In batches, fry the basil leaves for

3 seconds or until they’re translucent

and crisp (careful of the hot oil, as it may

spit). Remove the crispy leaveswith a

slotted spoon and drain on paper towel.

5To serve, place the lettuce leaves on

a serving plate, scatter over the pork,

pickled carrots, reserved spring onion

and the crispy basil leaves. Drizzlewith

a little of the carrot pickling liquid and

serve immediately.

*Holy basil is a spicy herb similar

to bothmint and basil, it's available

fromAsian and selected grocers;

substitute regular basil.

Japanese grilled salmon& seaweed saladThemagic ingredient in this dish

is togarashi seasoning, amixof chilli,

orangepeel, ginger, sesameseeds,

Szechuanpepper andseaweed.

It adds ‘wow’ factor to salmon.

Serves 4

• 500g skinless salmon fillet,

pin-boned

• 2 tbs soy sauce

• 2 tbs honey

• 1 tbs togarashi seasoning*

• Juice of 1 lime

• 1 tbs black sesame seeds*

• 20g dried seaweed salad (wakame)*,

shredded

• 4 spring onions, shredded

• 1 cos lettuce, roughly torn

Dressing

• Finely grated zest of 2 limes,

plus juice of 1 lime


juice of 1 orange

• 3cmpiece ginger, grated

• 1 garlic clove, crushed

• 1 tbs soy sauce

• 1 tbs sesame oil

1 Preheat the grill to high and line

a shallow baking dishwith foil. Place

the salmon, skin-side down, in the dish,

spoon over the soy and honey, and

sprinklewith togarashi seasoning.

2Grill for 15–18minutes until dark,

sticky and the salmon flakes easily

when tested. Remove from the grill,

squeeze over the lime and set aside.

3 In a small dry frypan, fry the sesame

seeds over amediumheat until just

toasted, then set aside.

4Place the dressing ingredients in a

bowl andwhisk until combined. Add the

seaweed and spring onion and toss to

coat, then do the samewith the lettuce.

Divide between plates, topwith the

flaked salmon and sesame seeds.

*Togarashi seasoning, black sesame

seeds andwakame are available from

Asian food shops.

Vietnamese chargrilledeggplant saladTamarind cuts beautifully through the

melt-in-your-mouth charredeggplant.

Serves 2

• 1 tbs jasmine rice

• 2 small eggplants, sliced into

3mm-thick rounds

• 1 tbs peanut oil

• 3 spring onions, thinly sliced

• 75g beansprouts

• 1 long red chilli, finely sliced

• Handful mint leaves

• 30g punnetmicro garlic chives

(optional)

• 1 tbs roasted salted peanuts,

chopped

Dressing


• 1 tsp tamarind paste

• 1 tsp grated palm sugar

or brown sugar

1 For the dressing, heat fish sauce,

tamarind and sugar in a small pan over

mediumheat, stirring, for 3–5minutes

until sugar has dissolved. Cool.

2Toast the rice in a dry frypan over

mediumheat, shaking occasionally,

for 8–10minutes until golden and crisp.

Using amortar and pestle, grind it to

a coarse powder, then set aside.

3Heat a chargrill pan over high heat,

brush the eggplant sliceswith oil and

chargrill for 6minutes, turning, until

tender and charred.

4Divide the eggplant between

2 plates, scatter over the spring onion,

beansprouts, chilli, mint andmicro

garlic chives, if using, then drizzle

generouslywith dressing. Finishwith

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Christie Connelly

writes the popular

Australian food

blog, Fig & Cherry.

It features

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healthy meals and

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Mumblogger, ChristieConnellyIn her health-conscious food blog, Christie Connelly expresses her

love of cooking, eating, photography and travel.

Q&A with Christie Connelly

Cgandcherry.com

What was the hardest part of trying to conceive? And the best?

When I didn’t conceive in the frst month we tried I cried and

moaned that it was probably because I was “too old”, but I was

only 29 at the time. My poor husband had to put up with that kind

of melodrama ofen in those days. I was convinced that losing

weight would increase our fertility. We weren’t big fatties to start

with, but we had just spent 6 months travelling (read: eating) all

over Europe, Africa and Asia, and had piled on a bit of weight.

As the main cook in our house I promptly overhauled our meals,

banned alcohol and strongly encouraged daily exercise. Yes, I was

bossy, but hubby was 100% on board. For the record though,

I have really mellowed since then, and was not nearly as strict with

hubby the second time around! The second month we tried to

conceive, we had success. Hubby, understandably, felt very

stud-like. I was also much more relaxed. I knew when I was

ovulating so we timed the attempts, but we didn’t stress too

much about the result. It was more about enjoying ourselves.

It’s rIdIculously easy to eat well in summer, especially

when it comes to dessert. Put out a plate of ripe peaches and

a handful of juicy strawberries, and you’re done. Chop a few

diferent coloured melons for a cooling salad, or stock the

freezer with sweet summer sorbets to cool down a crowd.

My natural instinct with fruit is to keep things very simple

and light, and not load it up with heaps of desserty-things.

On the other hand, a little chocolate jelly, however,

or a vanilla-yoghurt cream? Yes, please. Whether it’s

whisking up an instant gluten-free banana soufe, building

a yoghurt and berry trifle around flourless chocolate cake,

or having ready-made sorbets in the freezer, a little bit

of what you fancy does you good.

With the excess of the holiday season

behind us, Jill takes a look at the lighter

side of cool summer desserts.

RecipesJilldupleix

photogRaphyben

dearnley

stylin

gvic

kivalsamis

nutRitio

nalanalysis

kateskin

ner

116 delicious.

Low in fat

Yoghurt & BerrY

gelato terrine

This tangy gelato terrine is perfect

for stress-free entertaining – just slice

and serve on a hot summer’s day.

1

jill’s fab four.

Gluten-free

banana & lime souffle

with toasted coconut

These easy souffles rise

miraculously and taste

like a banana milkshake.

2

jill’s fab four.

Low-kilojoule

dark chocolate jellies

with caramel popcorn

Top these silky chocolate jellies with

the sweet crunch of caramel popcorn.

3

delicious. 119

cake & berry trifle

This combination of flourless

chocolate cake, dreamy vanilla

yoghurt and tangy berries proves

that trifles don’t have to be heavy.

High in protein

4

banana & lime soufe with toasted coconutServes 4

2 tsp unsalted butter, melted1/3 cup (75g) caster sugar,

plus 2 tsp extra

1 banana

1 tbs lime juice

1 tbs dark rum (optional)

3 eggwhites (at room

temperature)

2 tbs shredded coconut,

toasted, plus extra to serve

Pure icing sugar,

to dust

Preheat the oven to 190°C. Brush four 1/2 cup (125ml) ramekins

with melted butter, then coat with the extra 2 tsp caster sugar,

shaking off any excess. Place ramekins on a baking tray.

Whiz the banana, lime juice, and rum, if using, in a food

processor until smooth. Transfer to a large bowl and set aside.

Whisk eggwhites with electric beaters until soft peaks

form. Gradually beat in caster sugar until stiff and glossy.

Gently fold the meringue mixture into the banana mixture.

Divide among ramekins, then run your finger around the inside

edge (this will help the souffles rise as they cook). Scatter

with coconut, then bake, on the centre shelf of the oven,

for 12 minutes or until golden and risen.

Dust the souffles with icing sugar and top with extra

toasted coconut, then serve.

Per serve: 720kJ (172 cal), fat 3.0g (saturated 2.0g), protein 3.4g,

carb 32.9g, fibre 1.6g, chol 5mg, sodium 56mg.

yoghurt & berry gelato terrineServes 8


500g thick Greek-style

yoghurt

1 cup (150g) pure icing sugar,

plus 2 tbs extra


2 tsp rosewater

3 x 125g punnets raspberries,

plus extra to serve

Mint leaves, to serve

To make sugar syrup, combine caster sugar and 2 cups (500ml)

water in a saucepan over high heat. Bring to the boil, then cook,

for 3 minutes or until sugar dissolves. Set aside to cool.

Whisk yoghurt, icing sugar, vanilla and 200ml cooled sugar

syrup together. Transfer to a container and freeze, stirring every

1 hour, for 3 hours. Spoon half into a 1.25L terrine lined with plastic

wrap and freeze. Chill remaining yoghurt gelato in the fridge.

Meanwhile, whiz rosewater, 250g berries and remaining 300ml

sugar syrup in a food processor until smooth. Strain, then transfer

to a container and freeze, stirring every 1 hour, for 3 hours.

Spoon berry gelato into terrine and freeze for 2 hours. Top with

reserved yoghurt gelato. Cover and freeze for 4 hours. Blend

remaining 125g berries and 2 tbs icing sugar until smooth. Strain.

Uncover terrine and invert onto a plate, remove plastic wrap

and slice, then serve with berry puree, mint and extra raspberries.



dark chocolate jellies with caramel popcornServes 4


100g dark chocolate, chopped

1 tbs instant coffee, diluted

in 2 tbs hot water

3 titanium-strength gelatine

leaves*

Store-bought caramel

popcorn, to serve

Place sugar and 11/2 cups (375ml) water in a saucepan over

medium heat and bring to the boil. Cook, stirring, for 2 minutes

or until sugar dissolves. Remove from heat, then add chocolate

and coffee, stirring until melted and smooth.

Meanwhile, soak gelatine leaves in cold water for 5 minutes

to soften. Squeeze excess water from gelatine, then stir into

the chocolate mixture, whisking until combined. Chill, stirring

every half hour, for 11/2 hours or until slightly thickened, then stir

mixture until smooth. Divide among four 1/2 cup (125ml) jelly

moulds then cover and chill for at least 6 hours or until set.

To serve, dip the base of each jelly mould briefly in hot water

and turn out onto serving plates. Serve with caramel popcorn.

* Gelatine leaves (check the packet for setting instructions)

are from delis and gourmet food shops.



flourless chocolate cake & berry trifleServes 4

100g dark chocolate, melted1/3 cup (75g) caster sugar

75g unsalted butter, melted1/2 cup (60g) almond meal

11/2 tsp vanilla extract

3 eggs, separated

2 tbs pure icing sugar

200g strawberries,

halved

200g low-fat yoghurt

100g ricotta

125g punnet blueberries

Preheat the oven to 180°C. Grease and line a 20cm springform

cake pan. Combine chocolate, caster sugar and butter in

a bowl. Add almond and 1/2 tsp vanilla, stirring to combine.

Add egg yolks, 1 at a time, beating well after each addition.

Whisk eggwhites with electric beaters until stiff peaks form,

then gently fold through chocolate mixture. Pour into pan and

bake for 25 minutes or until a skewer comes out clean. Cool.

Meanwhile, whiz icing sugar and half the strawberries in

a food processor until smooth. In a separate bowl, whisk

yoghurt, ricotta and remaining 1 tsp vanilla until smooth.

Crumble cake and divide among 4 glasses. Top with vanilla

yoghurt, coulis, blueberries and remaining 100g strawberries. d.

Per serve: 2205kJ (527 cal), fat 36.0g (saturated 18.2g), protein

15.7g, carb 35.6g, fibre 4.1g, chol 180mg, sodium 180mg.

jill’s fab four.

delicious. 121

Visit morefuninthephilippines.com.aufacebook.com/itsmorefuninthephilippines

• Asian hotspots in Sydney &Melbourne • Postcard from Fiji • A taste of Lake Como, Italy

delicious. 123

recipesGIo

vannIpIlu

&alessandro

pavonI

wordsvallIlIttle

photographyMarKroper

It may be George Clooney’s favourite holiday destination for its luxuryvillas, but if you explore a little deeper, Lake Como is also a foodie paradise.Valli joined two of Australia’s top Italian chefs, Alessandro Pavoni and GiovanniPilu, for a weekend-long cooking class to discover regional Lombardy dishes.

Hidden depths

delicious. 125

global favours.

TheGlisTeninGwaTer, craggy peaks and verdant

surrounds of Lake Como in the Lombardy region of Italy have

lured tourists and celebrities looking for a secluded getaway

for hundreds of years. Earlier this year, two of Australia’s top

Italian chefs teamed up for a cooking adventure in their

homeland organised by Sue Jenkins of Sydney’s Accoutrement.

For Ormeggio at the Spit chef and owner Alessandro Pavoni,

who grew up close by in Brescia, it was a chance to cook with

flavours from his childhood. “Lemons, olives, good olive oil

and freshwater seafood are the flavours I grew up with and

the hero ingredients in many dishes from the region,” says

Alessandro. For Sardinian-born Giovanni, who owns Pilu

at Freshwater on Sydney’s northern beaches, the getaway

provided the opportunity for some fresh inspiration. “There

are vast diOerences in the reginal specialities around Italy. For

example when it comes to cheese, in Sardinia we really only

produce pecorino, whereas in Como we had access to a variety

of incredible cheese such as Taleggio and gorgonzola,

which we incorporated into our menu,” says Giovanni.

The luxe lodgings of Villa La Cassinella, perched on the

waters’ edge, oOer panoramic views of the region and nearby

town of Lenno. The plush styling and traditional furnishings

were the launching pad for a weekend spent exploring the lake

and towns of Bellagio and Varenna, stopping for tastings at

local wineries and artisan food producers along the way. In the

evenings, Giovanni and Alessandro led hands-on cooking

classes and demonstrations back at the villa, before dinner

on the lakeside terrace overlooking the tranquil water.

“Alessandro and I love working together,” says Giovanni.

“We have a lot of fun and there’s always a touch of healthy

rivalry because he’s from the north and I’m from the south.”

Thanks to Singapore Airlines for their assistance with this story.

Singapore Airlines operate five flights a week fromAustralia

toMilan. For bookings, tel: 131 011 or visit: singaporeair.com.

global favours.

delicious. 127

Clockwise (from far left): Giovanni and Alessandro on

Lake Como; the lounge room at Villa La Cassinella; the

villa is only accessible by boat; scallops with bottarga

butter and pancetta; classic Italian style at the villa; baked

fish with white wine and green olives (recipe p 132).

slices and place one on top of each. Place

in the oven for 30 seconds or until butter

begins to melt. Immediately top each

scallop with a slice of pancetta and serve.

polenta with trufedmixed mushroomsServes 4

40g dried porcini mushrooms

11/2 cups (250g) instant polenta

2 tbs extra virgin olive oil

200g mixed mushrooms,

cut into small even-sized pieces

1 garlic clove, finely chopped1/2 bunch flat-leaf parsley, leaves chopped

75g gorgonzola piccante*


50g parmesan, finely grated

Truffle shavings or oil* (see Cook’s Notes,

p 134) and rosemary sprigs, to serve

Place porcini in a heatproof bowl and

pour over 1 cup (250ml) boiling water.

Soak for 10 minutes, then drain.

Meanwhile, cook the polenta according

to the packet instructions.

Heat oil in a frypan over medium-high

heat, add porcini, mixed mushroom and

garlic, then cook for 5 minutes or until

golden. Stir in parsley. Remove from heat.

When the polenta is ready, stir in the

gorgonzola and parmesan, then cook

for a further 2 minutes or until melted.

To serve, divide polenta among plates,

top with mushrooms, truffle shavings

or truffle oil and rosemary sprigs.

scallops with bottargabutter and pancettaServes 4

50g bottarga* (see Cook’s Notes, p 134),

finely grated1/2 tsp chilli powder


12 thin slices pancetta

12 scallops on half shell,

roe removed

Preheat the oven to 180ºC.

To make the bottarga butter, combine

bottarga, chilli powder and 150g butter.

Place a large piece of plastic wrap on a

workbench. Spoon butter along the centre

of the plastic in a long strip and fold one

end over to enclose the butter. Hold the

sides of the plastic and roll into a neat log

2.5cm in diameter, then twist ends firmly

to secure. Place in the fridge to chill.

Arrange pancetta slices on a baking

paper-lined baking tray. Place another

tray of the same size on top to keep the

slices flat. Roast for 8 minutes or until

crisp and golden.

Remove the scallops from their shells

and season. Heat a non-stick frypan over

medium-high heat. Add remaining 50g

butter and, when sizzling, add scallops

and cook for 1 minute on one side,

then turn and cook for 30 seconds or until

golden but still opaque in the middle.

Return scallops to shells and place on a

baking tray. Cut bottarga butter into thin

128 delicious.

Terraces in the town of Lenno. Left: polenta

with truffled mixed mushrooms. Opposite:

the view of the lake from Villa La Cassinella.

global favours.

“lake como is home to incredible

freshwater fsh and seafood.”

tagliolini with sardinesServes 8 as a starter

You’ll need a pasta machine for this recipe.

100ml extra virgin olive oil

50g unsalted butter

1 white onion, finely chopped

24 sardine fillets* (see Cook’s Notes,

p 134), skin on, pin-boned

11/2 tbs dry white wine1/2 bunch flat-leaf parsley,

leaves finely chopped

Tagliolini pasta dough

300g ‘00’ flour* (see Cook’s Notes,

p 134), plus extra to dust

3 eggs

Lemon breadcrumbs

50g unsalted butter

1 cup (70g) fresh breadcrumbs


Finely grated zest of 1 lemon

For the pasta dough, sift the flour into a

bowl. Add the eggs and use your hands

to bring the mixture together into a firm

dough. Tip onto a floured workbench

and knead for 5 minutes or until smooth,

dusting hands or the bench with a little

more flour if it starts to stick. Enclose in

plastic wrap and place in the fridge for

30 minutes to rest.

Divide dough into 6 pieces and flatten

1 piece slightly into a neat rectangle.

Cover the remaining pieces with a clean

tea towel to prevent drying out. Starting

on the thickest setting of your pasta

machine, 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. Cut the sheet into 3

equal lengths (about 25cm), dust with flour

and feed through the flat pasta-cutting

attachment on your machine to create

tagliolini. Place tagliolini on a flour-dusted

tray and repeat with remaining dough.

For the lemon breadcrumbs, melt butter

in a frypan over medium heat. Add crumbs

and garlic, then stir until golden. Remove

pan from heat, add lemon zest and a pinch

of salt, then toss to combine. Set aside.

Heat oil and butter in a frypan over low

heat. Add onion and a pinch of salt, then

cover and cook, stirring, for 15-20 minutes

until very soft, but not coloured. Add

sardines to the frypan, increase heat

to high and cook, stirring, for 5 minutes

or until sardines are almost dissolved.

Add the wine and stir to combine.

Meanwhile, cook pasta in a saucepan

of boiling, salted water for 2 minutes

or until tender, then drain.

Toss pasta with sauce and parsley, then

serve sprinkled with lemon breadcrumbs.

lamb with fregola & olive saladServes 4

4 x 350g French-trimmed lamb racks

2 tbs extra virgin olive oil

Flat-leaf parsley leaves and

lemon wedges, to serve

Fregola & olive salad

1 cup (200g) fregola*

(see Cook’s Notes, p 134)1/3 cup (80ml) extra virgin olive oil

2 tbs good-quality red wine vinegar

20 (120g) Bosane olives* (see Cook’s

Notes, p 134), pitted, finely chopped

1 rosemary sprig,

leaves finely chopped

1 marjoram sprig, leaves picked

1 mint sprig, leaves finely chopped

1 garlic clove, thinly sliced

Finely grated zest of 1 orange

Remove lamb from fridge 1-2 hours

before cooking. Cover and set aside

to bring to room temperature.

Preheat the oven to 200ºC. Season

lamb generously with salt. Heat 1 tbs oil

in a large ovenproof frypan over

medium-high heat. Add 2 racks of lamb,

skin-side down, and cook for 2-3 minutes

each side or until well browned. Repeat

with remaining 1 tbs oil and racks.

Transfer the lamb racks to a baking

paper-lined baking tray and roast for

15 minutes for medium or until cooked

to your liking. Remove lamb from the

oven, cover loosely with foil and set

aside to rest for 5 minutes.

Meanwhile, for the fregola and olive

salad, bring a saucepan of salted water

to the boil over high heat. Add the

fregola and cook for 10 minutes or until

al dente. Drain, then toss with 1 tbs oil.

Spread out on a tray to cool. Combine

the vinegar with the remaining 1/4 cup

(60ml) oil, and season. Combine the

remaining ingredients in a bowl,

add the fregola and drizzle over the

dressing, then toss to combine.

Divide the fregola salad among 4 serving

plates. Slice the lamb into cutlets and

arrange on top of the fregola.

Place the resting juices from the lamb in

a frypan over high heat and bring to the

boil. Drizzle over the meat and serve with

parsley and lemon wedges on the side.

130 delicious.

Clockwise (from top left): villas on

Lake Como; Giovanni and Alessandro;

lamb with fregola & olive salad; mosaic

in the villa gardens; tagliolini

with sardines.

global favours.

132 delicious.

perch with risotto and sage butterServes 6 as a starter

1.5L (6 cups) fish stock

200g unsalted butter

2 cups (440g) carnaroli rice*


100g finely grated parmesan1/2 cup (75g) plain flour

500g silver perch fillets, pin-boned

16 sage leaves

Extra virgin olive oil, to drizzle

Place stock in a large saucepan over high

heat and bring to the boil. Reduce heat

to low and simmer until needed.

Melt 25g butter in a deep frypan over

medium heat. Add rice and a pinch of salt,

and cook, stirring, for 3-4 minutes until

well coated. Add stock, 1 ladle at a time,

stirring and allowing each one to be

absorbed before adding the next, until

the rice is al dente (about 20 minutes).

Remove risotto from heat, add cheese

and 75g butter. Cover, without stirring, and

set aside for butter and cheese to melt.

Meanwhile, place flour on a plate and

season. Cut fish into strips and dust in the

flour, shaking off excess. Heat 50g butter

in a frypan over medium heat. Add half the

sage leaves and half the fish, then cook,

turning, for 2-3 minutes until cooked

through. Transfer to a plate and repeat

with remaining 50g butter, sage and fish.

Drizzle the risotto with oil and use a

wooden spoon to beat the risotto until

creamy, adding a little more hot stock if

necessary. Transfer to a serving platter.

Place the fish on top of the risotto.

Spoon the remaining sage butter from

the pan over the fish, then serve.

baked fish withwhite wine and green olivesServes 4

Alessandro and Giovanni used local

lake fish for this recipe, but we have

substituted rainbow trout.

4 x 300g whole rainbow trout, cleaned

1 spring onion, white part thinly sliced

2 rosemary sprigs, leaves finely chopped

2 garlic cloves, finely sliced

20 Bosane olives* (see Cook’s Notes,

p 134), cheeks cut from the stone

4 fresh bay leaves

1 cup (250ml) dry white wine

2 tbs finely chopped flat-leaf

parsley leaves

Preheat oven to 180ºC. Score one side

of each fish with four diagonal slits.

Place fish on a baking paper-lined

baking tray, scored-side up. Scatter the

spring onion, rosemary, garlic and olive

over the top and place a bay leaf on each

fish. Pour over wine and sprinkle with

parsley, salt and a generous amount of

pepper. Bake, basting with the pan juices

halfway, for 20 minutes or until just

cooked. Transfer fish to a serving plate.

Pour the cooking juices into a small

saucepan and bring to the boil, then

spoon over the fish to serve.

Perch with risotto and sage

butter. Opposite: the

meandering gardens of

Villa La Cassinella.

global favours.

134 delicious.

pears poached in red winewith ginger semifreddoServes 8

8 small pears, peeled (stems intact)

1L (4 cups) red wine

10 cloves

1 cinnamon quill

Pared zest of 1 orange, cut into large

strips, white pith removed

400g caster sugar

Crushed amaretti biscuits, to serve

Ginger semifreddo

6 egg yolks

150g caster sugar

2 tsp finely grated fresh ginger

200ml cream, whipped to soft peaks

For the ginger semifreddo, using electric

beaters, beat egg yolks until creamy.

Place sugar and 150ml water in a small

saucepan over medium heat and cook,

stirring, for 2-3 minutes until sugar

dissolves. Increase heat to medium-high

and bring to a simmer. Simmer for

4 minutes or until slightly reduced. Slowly

drizzle the hot sugar syrup into the egg,

beating constantly. Continue beating for

7-8 minutes until mixture is cool, glossy,

pale and tripled in volume. Fold the

ginger through the whipped cream, then in

batches, gently fold the ginger cream into

the egg mixture until just incorporated.

Pour into a 1.5L (6 cup) loaf pan or plastic

container, then cover and freeze for at least

6 hours to set.

Arrange pears upright in a single layer,

in a saucepan. Add wine, cloves, cinnamon,

orange zest and sugar, and cover the

surface closely with a piece of baking

paper. Bring to the boil, then reduce heat

to low and simmer for 25-30 minutes until

pears soften but still hold their shape.

Remove pears from pan, then return the

poaching liquid to medium heat and boil

for 30 minutes or until reduced to a syrupy

consistency. Strain, discarding solids.

Slice the pears in half through the stem

and serve with scoops of semifreddo, then

top with crushed amaretti and syrup. d.

Cook’s Note* Bottarga is a dried, cured mullet

roe, available from delis and

Asian food shops.

* Gorgonzola piccante is a piquante

Italian blue cheese available from

selected supermarkets and delis.

* Fresh truIes and truIe oil are

available from gourmet food shops.

* Sardine fillets are available from

fishmongers and the seafood counter

at selected supermarkets.

* ‘00’ flour is a super-fine Italian flour

grade, used to make pasta or bread.

It’s from supermarkets and delis.

* Fregola is a small Sardinian pasta,

from delis and Italian food shops.

* Carnaroli is a high-grade Italian

risotto rice from delis.

* Bosane olives are large green olives

from Bosa, Italy; substitute Sicilian

green olives.

Pears poached in red wine

with ginger semifreddo. Right:

alfresco dining at the villa.

global favours.

myfirstglimpse of Laucala island

is from the private plane; a green speck

of palm fronds surrounded by a thin

frame of white sand rising from a

turquoise lagoon. The island’s only resort

consists of 25 luxury thatched villas

spread out over 1400 hectares of tropical

paradise, and by that I mean lush coconut

groves, powder-white beaches and craggy

clif tops with 360-degree views.

I was lucky enough to be invited to Laucala Island Resort

to prepare a dinner for guests with the resort chefs. The island

is like no other I’ve been to, with ongoing eforts towards

conservation and a sustainable approach to hospitality at the

heart of its ethos. Almost all resources are produced on the

island, fromwater and

electricity to organic

crops and livestock

– it’s the ultimate

chef’s playground.

Fresh produce

on the island spans

everything from

plump vanilla beans

to wild pumpkin,

ginger, cassava and all

manner of herbs and

greens. Tropical fruits

are in abundance and, depending on the season, can include

papaya, mango, banana, star fruit and lychee. The farm is

also home to a herd of goats, sheep,Wagyu cattle and wild

boar-hybrid pigs. There’s an apiary producing honey and

a coconut press that extracts all the oil andmilk needed

for daily use in the kitchen and health spa.

Using the bounty of island produce, I created a seven-course

menu, and I can honestly say that the pressures of the Quay

kitchen seemed a galaxy away, with the ocean breeze in my

hair as I whipped around the island on a jet ski before service.

A green speck in the South Pacific, Fiji’s private island Laucala is the ultimate luxury getaway. Peter

Gilmore takes a break from the kitchen at his Sydney restaurant Quay to cook with fresh island produce.

Run to paradise

coconut cream with vanilla granita,lychees and raspberriesServes 6

This recipe is inspired by the abundance of coconuts

and tropical fruit on the island. I made a similar dessert

for guests at the resort, using tree-ripened bananas

and fresh mango.

100ml milk

100ml pure (thin) cream1/4 cup (55g) caster sugar

100g coconut milk powder1/3 cup (80ml) double thick cream

24 fresh lychees, peeled, halved,

seeds removed

125g punnet raspberries

Vanilla granita

2 cups (500ml) sparkling white wine

13/4 cups (385g) caster sugar

2 vanilla beans, split, seeds removed

For the vanilla granita, combine the wine, sugar, vanilla pod and

seeds and 2 cups (500ml) water in a saucepan over medium heat.

Bring to the boil and whisk to combine. Strain the mixture

through a sieve, allowing the vanilla seeds to pass through, then

set aside to cool. Place the mixture in a shallow container and

place in the freezer for 2 hours or until partially frozen. Remove

the container from the freezer and break up the crystals by

scraping the surface with a fork. Return to the freezer for 1 hour,

then remove and scrape crystals again. Repeat twice.

For the coconut cream, combine the milk, pure (thin) cream

and sugar in a saucepan over medium heat and bring to the boil.

Place the coconut milk powder in a heatproof bowl, then pour

over the hot milk mixture, whisking to combine. Chill until cool,

then whisk with the double thick cream until soft peaks form.

Spoon the coconut cream into serving glasses, then top

with lychees, raspberries and vanilla granita. d. LocAtio

nPhotoGrAPhyPETRIN

ATIN

SLAY

Food

PhotoGrAPhyALAN

BENSON

StyLin

GVIV

IENNEwALSh

“Fresh produce onLaucala island spanseverything fromplump vanilla beansto wild pumpkinand ginger.”

136 delicious.

postcard.

WHERE Laucala Island Resort, Fiji.

WHEN There isn’t a bad time to go

to Fiji, but the dry season (May to

October) is milder and less humid.

WHY A tropical foodie paradise

oOering sandy beaches, turquoise

lagoons, island-grown produce and

plenty of activities, from water

sports to horse riding.

Must-doAfter a lazy breakfast

overlooking the palm plantation, hit

the water for kite-surfing, game

fishing, jet-skiing and snorkelling;

practise your swing on the 18-hole

golf course; explore the island’s

farms and crops; or unwind with

a volcanic stone scrub at the spa.

HoW Fly to Nadi International

Airport, Fiji, then onto Laucala via

a 40-minute flight in a private plane

operated by the resort.

Visit: laucala.com and lhw.com.

Clockwise from top left: Peter Gilmore with resort executivechef Martin Klein in the hydroponic herb garden; coconutcream with vanilla granita, lychees and raspberries; theview from the beach; Laucala Island Resort’s pool.

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nStephanie

weStcott

It's said that if Paris is the heart of France, then Lyon is its stomach.

Valli Little puts this theory to the test with a day of local specialties.

8amRise and shine

When you're staying at hotel le Royal

(20 Place Bellecour), you need to look

no further than your own digs for the best

breakfast in town. It's the training ground

for students at L'Institut Paul Bocuse,

who train under the watchful eyes of

the masters as they cook for hotel guests.

9amtop shelf

Explore the boutiques at Place Bellecour,

including librairie in cuisine (1 Place

Bellecour), a bookshop devoted entirely to

gastronomy. Admire the range of cooking

utensils, grab a coffee or sign up to a class.

10amoff to maRket

No visit to Lyon is complete without

visiting the market les halles de paul

Bocuse (102 Cours Lafayette), named after

the famous Lyonnais chef. Guided tours

are available, or explore on your own.

Be sure to stop in at charcuterie Sibilia

for sausages, including local cervelas,

and la Mère Richard for cheese.

12pmdine like a local

The city's famous bouchons are enjoying a

renaissance. Neither a bistro nor a brasserie,

these cheap and cheerful eateries are

simple kitchens serving up local fare

including popular offal and pork dishes.

Try authentic Restaurant Daniel & Denise

(156 Rue de Créqui) for the meat and fish

pies, foie gras and omelette de cure

(omelette with cured meats).

2pmchoc full

Save room for dessert, as the laboratory

and boutique of master chocolatier

Sébastien Bouillet can’t be missed.

choKola (3 Rue Austerlitz) has a wall

of liquid chocolate to greet you, with an

abundance of chocolate bars to takeaway.

3pmchill out

Vieux Lyon (the Old City) is well worth

a visit. Discover the many alleyways and

winding streets originally used by the city’s

famous silk merchants. If you have room,

get another sweet fix at ice cream parlour

terre adélice (1 Place de la Baleine). Their

range of flavours is inventive and exotic

– think lavender, foie gras, Roquefort or

gingerbread, to name a few.

5pmput youR feet up

Time to rest those weary limbs and unwind

at Spa Saint-Jean (31 Rue de Boeuf). They

offer a range of body therapies and scrubs

perfect for soothing tired feet.

7pmdRink and be meRRy

Bar Baragones (5 Place Saint-Paul) is a great

spot to experience goneries (small snacks).

Choose from the extensive wine list or

enjoy an aperitif amongst the vintage decor.

8pmthe last suppeR

A short taxi ride will take you to the theatre

district and la Bonâme de Bruno (5 Grande

Rue Feuillants), where chef Bruno and his

wife create inspired dishes. Try foie gras

with pickled red cabbage, grilled squid

and candied lemon, and mascarpone and

mirabelle plum cheesecake to finish.

Thanks to Lyon Tourist Office and

Convention Bureau for assistance

(visit: en.lyon-france.com).

24 hours.

138 delicious.

DISCOVER THE STORY BEHIND

OUR AUSTRALIAN

RED GUM HONEY

In the 1880’s Benjamin Robinson was mining for gold in

Victoria, when he discovered the area’s native eucalypt honey

was an untapped source of liquid gold. Four generations later

and Robinsons are still producing honey from family hives

in Beechworth. Ask them their secret - the bees feed on the

blossoms of majestic native Red Gums fringing Australia’s

billabongs and rivers. They bottle the results. It’s as simple

and natural as that.

Only at

A fine vintageNestled in the heart of Victorian dairy country in Gippsland comes afamily-produced, award-winning vintage cheese for the Coles Finestrange, using traditions handed down from old cheddar masters.

delicious. Coles FiNest AdVertisiNG FeAture

Left to right: the Holstein dairy

cows; cheddar curd being mixed

by hand; cloth wrapping the

cheese; the fully matured cheddar;

Sam Riggall and Ferial Zekiman.

a passion for tradition

It’s 4am and Sam Riggall’s day starts with the sound of his herd

of Holstein cows bellowing as they come into the milking sheds.

With around 250 to milk and cheese to be made, it’s going to be

a long day. But he loves it.

Together with his mother, Ferial Zekiman, Sam runs Maffra Cheese

Company, which has been producing vintage cheddar for almost 30 years.

When Ferial first startedmaking cheese, she looked to her grandmother

in Cyprus, who made some of the island’s most famous goat cheeses,

to pass down her passion and artisan traditions. With her grandmother’s

help and the assistance of a couple of retired cheddar masters from

the local Maffra region, she began to learn the techniques that make

their cheese so special today.

As a trained chemist, Ferial combined the traditional techniques

with her innate science knowledge, and is now recognised as one of

Australia’s most experienced and accomplished cheesemakers.

"Making cheese using farmhouse traditions that are 90 years old

means we can play with nuance, flavour and aroma. It's about producing

something that's unique to our land," says Sam.

masters of their craft

Ferial and Sam are now producing their award-winning vintage cheddar

with milk from their farm for the Coles Finest range. It’s the beautiful

balance between the science of cheesemaking and the farmhouse

traditions that make their cheese so unique. Importantly, these traditions

mean that the milk in their cheddar comes only from their herd, and the

cheddar itself is made completely by hand and matured until ready for

selection on their farm.

During the maturing process they constantly check on the cheeses

to see that the flavour profile is developing. It's a hands-on process

driven by passion for their craft and the satisfaction of seeing

a product they made.

“We still mix the cheddar curd by hand every day in open

vats; very few factories in the world do that,” says Sam.

For Ferial and Sam it’s a true labour of love as they continually

perfect their cheesemaking traditions with a deep understanding

of the chemistry of the milk, flavours and aroma.

“The seasons of the year, what we feed the cows and the type of

cows themselves all make a huge difference to the cheese,” says Sam.

unearthing australia’s finest

Coles Finest Gippsland Farmhouse Vintage Cheddar is made

using traditional methods, wrapped in cloth andmatured for up

to 24 months. It’s available at Coles supermarkets nationally.

“making cheese using farmhouse

traditions that are 90-years old

means we can play with nuance,

favour and aroma.”

Lunar New Year

To kick off Chinese Year of the Horse, we asked some of Sydney and Melbourne’s top Asian chefsto name their favourite dining spots in their cities and to engage in a little friendly interstate rivalry.

delicious. 143

wordsShannon

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agrees). “The family who own it is well known and have a

cult following,” says Michael. “It’s fast and fresh, and there’s

always a line, but you only wait for about 15 minutes. I order

the combination pho, and they also have really good chilli

sauce,” says Jason. Also worth queuing for are the dumplings

at Shanghai Street Dumpling (342 Little Bourke St, Melbourne,

(03) 9600 2250). “They have every kind of dumpling and bun

you can imagine.” Victor is also a regular here, naming the

pan-fried dumplings “the best in the city”.

Stephen Lo, who has also worked with

the Lau family, has recently taken over

and reinvented Ants Bistro (7 Corrs Ln,

Melbourne, (03) 9639 2908). “Stephen

learnt a lot from our father and he’s taken

on a lot of what we do, especially with his

use of fresh produce to create good clean

food. It’s a great hidden gem.”

The brothers recommend Coda

(141 Flinders Ln, Melbourne, (03) 9650 3155) for a crowd

because chef Adam D’Sylva’s French-Vietnamese menu of

mostly small bites “ofers something diferent,” says Jason.

“The signature dish – roasted yellow duck curry – is amazing.”

Supper Inn (15 Celestial Ave, Melbourne, (03) 9663 4759)

in Chinatownmay be hard to find, but the brothers say it’s a

Melbourne institution for late-night dining. “We go with a group

after work and order the salt and pepper squab,” saysMichael.

4

1. Brothers Jason and Michael Lau. 2. Coda’s HerveyBay scallops. 3. Late-night dining at Supper Inn.4. Flower Drum. Previous page (clockwise fromfar left): Sydney’s Mr. Wong; Paddy’s Market; Coda’scrab, chilli & lime betel leaf; Melbourne’s Chinatown;Chow Bar & Eating House; The Century; tempuraudon at Nama Nama; Emperor’s Garden butcher.

Jason & Michael lauWhile they’ve gained a following for theirmapo tofu since

opening Lau’s Family Kitchen (4 Acland St, St Kilda, (03) 8598

9880) seven years ago, brothers Jason andMichael have

restaurant pedigree in their blood. “My father, Gilbert, opened

Flower Drum (17 Market Ln, Melbourne,

(03) 9662 3655) in 1975,” saysMichael. And

even though he sold the restaurant in 2003,

it’s still where the Lau family head for

special occasions. “It’s great for parties and

has good food and service,” he says. “I love

the Peking duck, I would go just for that.”

For a quick bite that’s more traditional,

the brothers head to Crystal Jade

(154 Little Bourke St, Melbourne, (03) 9639

2633), a Hong Kong-style eatery. “They do good barbecue pork,

noodles, seafood and all the Chinese classics,” says Jason.

One of their former waiters recently opened EC Kitchen

(1 Sir John Monash Dr, Caulfield East, (03) 9571 7665), which

has a casual student vibe. “It’s simple and cheap with a focus

on noodle bowls,” says Jason, who recommends the wonton

soup. I Love Pho (264 Victoria St, Richmond, (03) 9427 7749)

is another favourite for noodles (Victor Liong, see opposite,

“Supper Inn is

aMelbourne

institution for

late-night dining.”

32

1

delicious. 145

locavore.

1. Nama Nama. 2. Chef Victor Liong. 3. Neil Perry’s Spice Templeat The Crown. 4. Japanese restaurant Izakaya Den. 5. Lee Ho Fook’selegant raw ocean trout and jellyfish salad.

2

1

3

barbecue has got to be one of the best in the world. The unique

cooking techniques add tremendous depth of flavour,” he says.

For refined Cantonese cooking, Victor’s pick is Flower Drum.

“It’s hands down the best Chinese restaurant experience

in Australia,” he says. “Their stir-fried

pearl meat with spring onions and white

garlic chives is an example of perfection

lying in simplicity, but my favourite dish

is not actually on the menu and made on

request. It’s crabmeat soup dumplings

– they kill and cook the crab to order.”

According to Victor, the ramen game

in Melbourne is still early days, but

udon is perfected atNama Nama (31 Spring St, Melbourne,

(03) 9649 9500). “Their noodles are silky and their broths

clean and flavoursome. Small pony glasses of tap beers

for $5 accompanying great noodles, what’s not to love?”

When he’s heading out for a big night, Victor’s choice

is Neil Perry’s Melbourne outpost of Spice Temple (The Crown,

Southbank, (03) 8679 1888). “It’s a slick restaurant with a large

menu oaering great variety and a fantastic drinks list. I could

drink their Rickshaw cocktails all day long,” says Victor.

Victor Liong

After working at Marque and Mr. Wong in Sydney, 28-year

old Victor recently moved to Melbourne to open “new-style

Chinese” diner Lee Ho Fook (92 Smith St, Collingwood,

(03) 9077 6261). When he’s not busy in his own kitchen

he’s exploring the best Asian eats in his new hometown.

“I go to Izakaya Den (114 Russell St, Melbourne,

(03) 9654 2977) at least once a month,” says Victor,

whose go-to dishes include grilled ox

tongue, stir-fried eel with water spinach

and mushrooms, scallops with garlic soy

butter, duck liver pâté with wonton skins

and Japanese omelette with cod roe.

For a taste of home, Victor – whose

grandparents are Chinese and parents

were born in Malaysia – heads toMamak

(366 Lonsdale St, Melbourne, (03) 9670

3137). “The roti and thin curry gravies will always remind me

of my childhood in Southeast Asia, the formica tables and the

waiters wearing Crocs make it authentic. Get the teh tarik,

a frothy milk-based tea, or Milo made with condensed milk.”

Pacific Seafood BBQ House (210 Toorak Rd, South Yarra,

(03) 9826 3838) oaers a huge variety of seafood and roasted

meats. Victor says their roast duck, char siu and roasted pork

belly are “oa the chain”. He also recommends the chicken ribs

with salted egg yolk sauce from the a la carte menu. “Chinese

“Chinese barbecue

has got to be the

best in the world.”

3

4

5

146 delicious.

Dan HongThe hipster chef, who grew up in a restaurateur family, has

helped reinvent Chinese dining in Sydney. When he clocks

oc from his roles as executive chef at

Mr. Wong (3 Bridge Ln, Sydney, (02) 9240

3000), Manly’s new Papi Chulo, Ms. G’s and

El Loco, he heads to Korean restaurant

Arisun (1 Dixon St, Sydney, (02) 9264 1588),

known for its fried chicken, beer jugs, soju

shots and K-pop. “They make their own

noodles, but the real attraction is the fried

chicken” says Dan. Another top late-night

spot is quaint Eaton Chinese Restaurant

(313 Liverpool Rd, Ashfield, (02) 9798 2332). “I come here

to escape the hustle of Chinatown. They do really good

live seafood and crispy-skinned fried pigeon,” says Dan.

“I call it the poor man’s Golden Century.”

Speaking of which,Golden Century (393 Sussex St,

Haymarket, (02) 9212 3901), is a hop from Dan’s CBD home, and

his pick for traditional Cantonese. “Owners Eric and his wife

Linda have been doing the same food for the past 24 years and

it’s still the best place to have live seafood,” says Dan. “Their

steamed lobster with XO sauce is one of my top dishes, and

their salt and pepper mud crab the best I’ve ever had. Golden

Century is one of the biggest influences for Mr. Wong.” Eric

and Linda’s son Billy opened The Century (The Star, Pyrmont,

(02) 9566 2328), which has a similar menu to the original, but

with a more sophisticated atmosphere. “The best dish is

stir-fried lobster with ginger and spring onion,” says Dan.

While the rest of us are buying our morning latte, Dan is at

Happy Chef (Sussex Centre Food Court,

Haymarket), which specialises in noodle

soups. His order: ‘Number 1’ ($8), a

Cambodian noodle soup with pork, beef,

prawns, blood jelly, pig’s liver, choy sum

and spring onion in a clear broth. “This

place is always buzzing. Their laksa

is one of the best in town,” says Dan.

When it comes to specialty dishes,

Dan has a “soft spot” for the Peking duck

at Lao Zhou Good Luck Chinese Restaurant (180 Liverpool Rd,

Enfield, (02) 9747 4625). “You have to pre-order the duck and let

the chef know what time you’re coming in, as he will only serve

it fresh from the oven,” says Dan. Mr. Wong’s dumpling chef Eric

Koh steams everything to order. “Eric is a dim summaster. He’s

worked at Hakkasan in London and Lei Garden in Singapore,

and continually comes up with the best flavour combinations.”

1. Chef Dan Hong. 2. Thesophisticated atmosphereof The Century at The Star.3. Arisun’s fried chicken andbeer. 4. Eric Koh’s fresh-steameddumplings at Mr. Wong. opposite:

Momofuku Seiobo at The Star.

“Golden Century

is one of the

biggest influences

forMr.Wong.”

1

2

4

3

locavore.

148 delicious.

locavore.

Chui Lee Luk

Despite swapping her fine-diner Claude’s for the more relaxed

Chow Bar & Eating House (320 Crown St, Surry Hills,

(02) 8095 9058), Chui Lee Luk, who grew

up in Sabah, Malaysia, still appreciates

a big ticket dinner atMomofuku Seiobo

(The Star, Sydney, (02) 9777 9000).

“The food and service are consistently

wonderful, and they have a great wine list,”

says Chui, whose favourite dish is wagyu

with Korean-style black bean sauce and

radish. “I like sitting at the bar watching

the chefs calmly preparing each dish.”

When she’s in the mood for the classics, Emperor’s Garden

(96 Hay St, Haymarket, (02) 9211 2135) is the old-style Chinese

restaurant that Chui always returns to. “I like the roasted meats,

such as pork with crackling, as only the Chinese know how to

make, char siu and roast duck.” Their butcher next door, is also

Dan Hong’s go-to place for good-quality pork at bargain prices.

Another favourite she shares with Dan is Chinese Noodle

House (8 Quay St, Haymarket, (02) 9281 4508) for their

zha jiangmian, the northern-Chinese answer to spaghetti

bolognese – thick noodles topped with stir-fried pork mince.

For a taste of home, Chui likes Alice’s Makan (580, George

St, Sydney, (02) 9262 7771) for their assortment of kuihs (sweet

Malaysian steamed rice cakes), which you have to reserve before

ordering your main meal. “I really like the char kway teow,

which is famousMalaysian hawker fare of stir-fried rice noodles

with a selection of toppings including prawns, Chinese sausage,

eggs and bean sprouts.” Another specialty that reminds Chui

of Southeast Asia are the moreish peanut pancakes at

Bakso House (341 Anzac Parade, Kingsford, (02) 9662 3706).

Ramen Ikkyu (401 Sussex St, Haymarket,

(02) 9281 0998) in Chinatown is best

for noodles. “Tsuke-men (a deconstructed

ramen, where the noodles and toppings

are served in a separate bowl to the soup)

is my favourite style as it’s light but filling,

and has an intense acidity to it.” And

when noodles won’t cut it, Chui heads to

@ Bangkok (730 George St, Haymarket,

(02) 9211 5232). “They serve fantastic

deep-fried fish and deep-fried chicken. Plus there’s a band

playing until close. I’m slowly learning the Thai Top 40!”

For ingredients, Chui likes Jasmine Asian Supermarket

(194 Burwood Rd, Burwood, (02) 9715 6868) with staf who

have an “encyclopaedic knowledge” of the items they stock;

Dong Nam A & Co (14 Campbell St, Sydney, (02) 9212 6673)

where she can practice her Cantonese; and for inspiration,

she peruses the produce at Paddy’s Markets in Haymarket. d.

“Chinese Noodle

House serves the

Chinese answer

to bolognese.”

1. Chef Chui Lee Luk. 2. Tsuke-men – deconstructed ramen – fromRamen Ikkyu. 3. Fresh produce at Paddy’s Market. 4. Sydney’s newrestaurant Chow Bar & Eating House. 5. Thai restaurant @ Bangkok.

1

3

2

4

4

5

152 delicious.

IndexFEBRUARY 2014

Thanks

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

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

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STARTERS & LIGHT MEALS

Asparagus, grape & haloumi salad

with vinaigrette (v) ................................18

Baked salt & vinegar potato crisps

and thyme kumara chips (v) ..................71

Beetroot, blue cheese

& maple-roasted walnut salad (v) .........72

Crab & watercress souffle tarts .................40

Eggplant al forno (v) ...............................107

Green bean, olive & fennel salad (v).........96

Grilled cucumbers

with almond cream (v).........................103

Grilled haloumi and peaches

with dukkah (v) ......................................86

King prawns with chimichurri....................33

Leek & feta tart (v) ....................................41

Pancetta & herb tart .................................40

Roasted grapes with cheese (v) ..............102

Scallops with bottarga butter

and pancetta.......................................128

MAINS

Barbecued lamb racks ..............................95

Barbecued pizzas........................................7

Barramundi in banana leaf

with coconut rice ..................................54

Captain caveman chops .........................107

Chargrilled baby octopus with

pico de gallo. ........................................52

Chilli crab..................................................54

Chilli soy prawns with ponzu aioli.............50

Chorizo, ricotta & zucchini casarecce .......61

Crispy basil salad

with pork & pickled carrots.................113

Dukkah-crusted lamb cutlets

with strawberry couscous......................63

Garlic & ginger eye fillet

with quick cucumber & radish pickle ....65

Jamon-wrapped sardines

with harissa and chickpeas ...................50

Japanese gilled salmon

& seaweed salad.................................114

Lamb with fregola & olive salad .............132

Lobster & ricotta tortelloni with

prosecco & tomato sauce.....................71

Pan-fried blue-eye with

wild rice salad .......................................60

Peach & pork tacos...................................62

Polenta with mixed mushrooms (v).........132

Pork schnitzel with slaw ............................34

Prawn & noodle salad

with sweet chilli sauce ........................113

Ranchero breakfast tostadas (v)................84

Rib-eye steaks with

lemon, caper & dill butter.....................71

Risotto with perch fillets

and sage butter .................................. 130

Rojak with prawns...................................110

Salmon escalopes

with dill & avocado salad......................50

Seafood espetada

(Portuguese skewers) ............................64

Skirt steak with chargrilled vegetables .....92

Slow-cooked oyster blade steak

with tomato relish .................................92

Smoked chicken & fig salad .....................59

Spatchcock with

tarragon & garlic butter . ........................96

Spiced millet pilaf with beetroot,

feta and mint (v)....................................84

Toulouse sausage with frisee salad...........95

Vietnamese chargrilled

eggplant salad (v) ............................... 114

Vietnamese chicken salad (goi ga) .........110

Whole baked snapper

with ginger and chilli ............................54

Whole fish with white wine

and green olives .................................128

Zucchini & coconut noodles (v) ................86

SWEET THINGS

Banana & lime souffles with coconut......121

Black sticky rice with mango.....................78

Cardamom panna cotta with rosewater

syrup and pistachio praline...................72

Chocolate & ricotta cups

with walnut crust...................................88

Chocolate s’mores....................................57

Coconut cream with vanilla granita,

lychees and raspberries ......................136

Coffee granita...........................................36

Dark chocolate jellies

with caramel popcorn.........................121

Flourless chocolate cake & berry trifle ...121

Fruit skewers with gingersnap crumbs

and coconut cream...............................76

Homemade lemonade ice pops...............80

Hummingbird cake with toffee pecans.....80

Macadamia biscuit ice cream sandwiches ..80

Passionfruit & white chocolate eclairs ......72

Peach & cinnamon puff pastry squares ....41

Pears poached in red wine

with ginger semifreddo ......................132

Roasted fruit ...........................................107

Strawberry & rhubarb ripple

frozen yoghurt ......................................88

Yoghurt & berry gelato terrine................121

DRINKS, SIDE DISHES & ExTRAS Baked-

blackberry bellini . ...................................107

Pasta dough .............................................71

Raspberry, prosecco & mint cocktail ........71

1. Better brewTwinings new range of boutique teas includes Brisk English

Morning, Cottage Mint and Vintage Earl Grey, which come

in pyramid-shaped teabags for better brewing. For more

information, visit: twinings.com.au.

2. Hardy stockKeep a few bottles of easy-drinking William Hardy Chardonnay

in the fridge this summer and you’ll always be prepared for

last-minute entertaining when friends and family come visiting.

For more information, visit: hardyswines.com.

3. Buttered upWith picnic and barbecue season in full swing, Lurpak Butter

is your essential ingredient. Spread generously on fresh bread

and enjoy with grilled sausages and onions, or fresh prawns,

aioli and shredded iceberg lettuce. Visit: facebook.com/lurpak.

4. Portable feast

is perfect for entertaining. The stylish, non-stick pan features

cool-touch handles so you can take it straight to the table to

serve, meaning less washing up. Visit: morphyrichards.com.au.

5. Family fiestaFor an easy meal the whole family will love, try Mexican-style

chicken tacos with the goodness of Australian-grown corn. A

high source of fibre, corn is a great way to add more flavour and

healthy colour to your plate. For recipes, visit: edgell.com.au.

6. Secret saucePut a twist on your next barbecue with Kikkoman Japanese

Barbecue marinade. The sweet and salty flavour combination

works well with beef, chicken, pork and salmon. For more

information, visit: kikkoman.com.au.

7. Can doIn search of quick, healthy meal ideas? Try Sirena La Vita Lite

Tuna in Oil flaked over a green salad or tossed with wholemeal

pasta and chopped cherry tomatoes. For more information

and great recipe ideas, visit: sirena.com.au.

8. Sweet spotThe Coles Finest Honey range is made from native Australian

eucalypt with unique varieties available in each state. The Red

Gum Honey, which is available nationally, has heady fruit flavours

that work well in summer desserts. Visit: coles.com.au.

AgendaThe latest products from our advertisers.

7.

3.

6.

8.

5.

The world-renowned Danish chef and co-owner of two-Michelin starrestaurant Noma shares his favourite foodie spots around the globe.

Rene Redzepi

The ingredienT i can’T cook wiThouT

is… I can’t pick one specific ingredient,

but I would choose vegetables any day.

My choice for a Top Tipple… Mikkeller

Beer Bar (above left) in Copenhagen for

their craft beer and cool fit-out, or Torst

in Brooklyn, for its 21 beer taps and

restaurant out back – Luksus, from chef

Daniel Burn (ex-Noma and Fat Duck).

BesT place for fresh produce? Oaxaca

city markets in southwest Mexico – the

bright fruit and vegetables are beyond

anything else you will ever see. It even

dwarfs Barcelona’s huge La Boqueria.

BesT place To saTisfy sweeT cravings?

B. Patisserie in San Francisco owned by

pastry chef Belinda Leong is an outstanding

place with great craftsmanship and an open

pastry kitchen. Try her 10-hour apple tart.

My recenT foodie discovery is…

the wonderful world of bugs!

favouriTe spoT for a caffeine fix?

Cafe Det Vide Hus, in Copenhagen

for its cosy and laid-back atmosphere,

or Tim Wendelboe (left) espresso bar

in Oslo, which is a micro roaster, training

centre and coffee shop all in one.

BesT place for sMall BiTes?

The salumi, cheeses and pizza from

the bakery at Salumeria Roscioli

(top left) in Rome are unbeatable.

BesT Meal off The BeaTen Track?

Hartwood (left) in Tulum, Mexico. All

the food is prepared by hand – there are

no electrical appliances – and cooked in

a wood burning oven or on an open grill.

Top spoT for seafood? Rafa’s, a tiny,

unpretentious spot serving fresh grilled

seafood (a la plancha) in Roses, Spain.

The foodie experience ThaT’s BesT To

iMpress?Dragsholm Slot, just outside

Copenhagen, which is actually a baroque

castle, restaurant, hotel and museum in one.

chef To waTch… Blaine Wetzel (ex-Noma),

currently at The Willows Inn on Lummi

Island in the United States. He’s a really

smashing individual with great talent.

where i wanT To eaT nexT… the hugely

popular and frequently booked-out pub

The Sportsman in Seasalter, England.

who i wanT To cook for nexT… my kids.

when i don’T feel like cooking…

I actually cook every day – there’s just

no getting around it! d.

154 delicious.

secret address book.

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One easy week.

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or

2014

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delicious 201402

Documents

youre entertaining

basil pesto

g bread pizza flouror

course menu

vallissimple barbecue

pizza basesand

holiday feeling

warm weather