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delicious. RETRO REVIVAL

Chicken parmigiana
soup with burrata

We did it...

SOUP + new comfort food classics
Ultimate cheat’s What a spud! Best BOTTURA
baking collection ever roast potatoes Exclusive interview

15 Hand picked
Monty Koludrovic: seasonal
winter produce guide.
50 Exclusive extract
Hayden Quinn and Dan Churchill
share an extract from their book
Surfing the Menu: Next Generation.
60 Faster food
Top superfood ingredients for
instant midweek power boosts.
72 Silvia Colloca
Super speedy Italian baking.
78 Guest chef 154 Innovators
Guillaume Brahimi’s easy REGULARS Anthony Huckstep is no flake as
French classics at home. 8 Ed’s letter he explores Tassie’s salt industry.
86 Balancing act 10 Inbox
Heartwarming soups. 11 Menus
94 Valli’s kitchen diary 12 Produce Awards FOLLOW US...
Best crumbles, pies and puddings. 25 Insider: news
100 Jamie Oliver 29 Subscribe to delicious.
Ultimate potato recipes. 31 Out & about
110 Matt Moran Join us for dinner at ARIA Brisbane. Download our enhanced App
Hearty slow roasts perfect 34 Review for Cook Mode & bonus content
for the cooler weather. Views from Hobart’s Aløft.
118 On trend 36 Drinks
Maple syrup’s time to shine. Mike Bennie is in high spirits. For more delicious content.

38 Profile
The irrepressible Massimo Bottura. ON THE COVER
40 Meat market Chicken parmigiana soup
ESCAPE Anthony Puharich and Colin (recipe p 90)
128 Global flavours Fassnidge talk ham and cheese. Recipe Phoebe Wood
Melissa Leong explores Sri Lanka’s 42 I’m loving Photography Chris Court
capital, coastline and tea trails. Matt Preston’s new favourite veg. Styling Kirsten Jenkins
138 24 hours in Rio 44 Mike McEnearney
Beach to bar in the Olympic city. Clever no-waste pumpkin ideas. THE DELICIOUS. TEST KITCHEN USES:
140 Postcard 46 MasterChef
MoVida heads to Bali. Billie McKay calls cauliflower king.
142 Locavore 136 Insider: travel
Chef Matt Stone’s Yarra Valley. 153 Recipe index & directory 7

It triggers memories, happiness, connections
with cities you’ve visited, moments with
family and favourite dishes.
It can be both hearty and healthy (an
immune-boosting chicken soup, p 90)
or ridiculously decadent (a maple syrup
pumpkin pie, p 120). For me, Phoebe
Wood’s chicken parmigiana soup on our
cover sums up what I want to eat right
now – there has to be some benefit to the
colder months, and this is it! Likewise Colin Fassnidge’s ham and cheddar pie
(p 40), Guillaume Brahimi’s fish pie (p 83), Matt Moran’s slow roasts (p 110),
Silvia Colloca’s easy bakes (p 72) or Valli Little’s perfect puddings (p 94).
To many, including Melissa Leong, comfort and winter also means escape
– she takes on Sri Lanka with photographer Caroline McCredie (p 128).

Shannon Harley pops over to check out MoVida’s new digs in Bali and
a signature Spanish dessert (p 140), and Matt Stone takes us on a tour
of the Yarra Valley (p 142).
Comfort food can also be healthy – with the Olympics on the horizon,
Warren Mendes takes on performance-enhancing superfoods (p 60; note:
this is a kale-free zone), and we spend 24 hours in Rio (p 138). Even Matt
Preston is in training, to perfect roasted cauliflower that is (p 42). My
realisation? Motivation in the middle of winter is not such a hard thing!

Kerrie McCallum, Editor-in-chief

Follow me: @kerrie_mccallum

Hayden Quinn hangs The elegant, Matt Moran
10 with Dan Churchill eloquent and hosts our next
in our exclusive effervescent chef reader dinner at
extract of their new Massimo Bottura ARIA in Brisbane.
cookbook, Surfing talks revolutionising See p 31 for all
the Menu, p 50. food, p 38. the details.


Kerrie McCallum


Hayley Incoll Wow, there’s barely
THE MONTH a recipe in the May 2016 issue
Managing Editor Shannon Harley #makeitdelicious that hasn’t got me excited!
Chief Subeditor/Features Writer Heidi Finnane
Senior Subeditor David Matthews I can’t wait to start cooking,
Editorial Coordinator Sophie Kitchen
Editorial Enquiries (02) 8045 4909;
and I love the article on
Oman. I lived there for more
Deputy Art Director Josie Taylor than 5 years, and have visited
Style Editor Kirsten Jenkins Sayq Plateau. Stunning place.
FOOD Thank you delicious.
Senior Food Editor Phoebe Wood
Food Editor Warren Mendes Angie Mcfie
Food Assistant Samantha Coutts
Food Enquiries
cover girl
Digital Commercial Editor Kate Gibbs The May 2016 issue
Associate Digital Editor John Hannan of delicious. magazine is one
Digital Art Director Morgan Reid I made the Gin of my favourite covers so far!
Senior Editor Matt Preston
Senior Contributing Editor Valli Little & Tonic Tart with Well done @deliciousaus,

Contributors Shannon Bennett, Mike Bennie, Silvia Colloca, Colin Fassnidge, Candied Lemon it’s always such a joy to
Jill Henderson, Anthony Huckstep, Karen Kingham, Mike McEnearney, read every single page.
Matt Moran, Jamie Oliver, Francesca Percy, Anthony Puharich, Matt Wilkinson from the May 16 #inspirational @aminikitchen
Intern Kara Agostinho issue (Wicked, p
Director of Sales and Strategy Paul Blackburn
85) with my very no. 1 dad
Sales and Strategy Director, Premium Living Milena Hopkins (02) 8045 4743
Having recently
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Send your emails to or write to us at Locked Bag 5030, Alexandria, NSW 2015.
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Advertising Copy Editor Brooke Lewis and Celeste Maddocks the latest June 2016 issue. I’m only
Production Director Mark Moes
Production Manager Neridah Burke missing a few copies of delicious. in
Ad Services Operator Carina Nilma my collection since your launch in
Business Analyst Kirija Nolan 2001, and this is one of my favourites
Marketing Director Hayley Peacock-Gower
Marketing Manager Chloe Harding yet. I’ve folded over the corners of so
Junior Brand Manager Alyssa Piva many recipes, I’m excited to try them
Events Manager Joanne Khawaja
all. I don’t think I’ll be able to fit them
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Herb & garlic

porchetta with
roast winter


Olive oil lemon
drizzle cake
Arras EJ Carr Late Disgorged
Sparkling Chardonnay
Pinot Noir 2002
Hoddles Creek Estate
Pinot Blanc 2015

Felton Road Bannockburn Hoddles Creek Estate

Pinot Noir 2014 Pinot Noir 2015

Chateau Coutet Barsac 2010 Paulo Saracco Moscato d’Asti 2015

Brussels sprouts with

mustard, cream and speck 11

For the full list of judges, awards criteria and previous winners and medallists, visit:




Available for $60.00 at OZHARVEST.ORG/COOKBOOK
OzHarvest rescues good quality surplus food and redistributes it to vulnerable Australians.

Icebergs Dining Room & Bar is famous

for elegant mod-Italian fare and sweeping
views over Bondi beach. This month, chef
Monty Koludrovic cements himself in the
foodie hall of fame with his ‘jaffington’
– a gluten-free, orange-scented take on
Australia’s national cake, among other
fantastic seasonal recipes.


John Dory minestrone (recipe p 21).
OPPOSITE: bitter leaf, roast beetroot,
pomelo & pecorino salad (recipe p 18).
‘Oiva’ blue plate, Marimekko.



POT-ROASTED LAMB SHANKS Combine white pepper, garlic, rosemary, smoking. Carefully add half the sprouts
WITH POLENTA AND SPROUTS thyme and 1 tbs salt in a bowl. Rub all over and fry for 1 minute or until outter leaves
SERVES 4 lamb shanks and set aside for at least one are crisp and centre is soft. Remove with
It’s well worth your while to have this dish 1 hour to marinate or chill overnight. a slotted spoon and set aside. Repeat
in your dinner arsenal for winter as it’s so Preheat oven to 180°C. Roughly wipe with remaining sprouts. Add chilli and
simple. The shank meat can be the most rub from the lamb shanks. Heat the oil in garlic to pan, and cook for 1 minute or
unctuous and delicious cut on the whole a large heavy-based frypan over medium until fragrant. Turn off the heat, return
animal when slow-cooked like this. heat. Dust each lamb shank in flour, all the sprouts to the pan and toss with
shaking off excess, then cook, turning, capers and lemon juice. Set aside.
2 tbs white peppercorns, ground for 8-10 minutes until browned all over. When ready to serve, remove the
2 garlic cloves, finely chopped Transfer to a roasting pan. Add onion, lamb from roasting pan. Set aside
1 rosemary sprig, finely chopped carrot, celery and fennel to the frypan. and keep warm. Strain the reduced
2 thyme sprigs, finely chopped Cook, stirring, for 8 minutes or until liquid into a saucepan and place over
4 forequarter lamb shanks slightly softened. Add the tomato paste medium heat. Simmer for 10 minutes
(ask your butcher) and cook, stirring, for 2 minutes, then add or until reduced and thickened. Add
2 /3 cup (165ml) extra virgin olive oil red wine and cook, scraping the bottom butter and whisk until smooth.
1/3 cup (50g) plain flour of the pan with a spoon, for 1 minute or Serve lamb shanks with polenta and
1 each large onion and carrot, chopped until reduced by half. Add the stock and sprouts and top with parsley and basil.
2 celery stalks, chopped bay leaf, bring to a simmer and cook for
1 fennel bulb, chopped 10 minutes or until slightly reduced. Pour BITTER LEAF, ROAST BEETROOT,
11/2 tbs tomato paste liquid over lamb, then cover surface of POMELO & PECORINO SALAD
1 cup (250ml) red wine roasting pan with a piece of baking SERVES 4
1L (4 cups) beef stock paper. Cover pan tightly with foil. Roast This is a beautiful earthy and crunchy
1 bay leaf for 1 hour, then remove from oven and salad, which is an elaboration on beetroot
20g unsalted butter turn lamb. Cover and return to oven for agrodolce, or bittersweet beetroots. The
Flat-leaf parsley and basil leaves, to serve a further 1 hour or until the meat is almost roasting juices, fragrant with lemon thyme
falling off the bone. Remove foil and and toasted fennel play matchmaker
POLENTA baking paper. Increase heat to 200°C between the bitterness of the leaves and
1L (4 cups) vegetable stock and cook, turning every 10 minutes, for the tartness of pomelo… then in walks Mr
110g polenta (we used Woolworths a further 40 minutes or until the sauce Salt Love Pecorino to finish off the party.
Macro polenta) is slightly reduced and lamb is glazed.
100g unsalted butter, chopped Meanwhile, for the polenta, place 1 radicchio, cut into wedges
the stock in a saucepan over high heat. 2 cups dandelion leaves
FRIED BRUSSELS SPROUTS Bring to the boil, then very slowly pour (from greengrocers)
1 cup (250ml) extra virgin olive oil in the polenta, whisking constantly (only 1 cup amaranth leaves
450g Brussels sprouts, halved whisk in 1 direction, this will help reduce (from greengrocers)
1 long red chilli, seeds removed, clumping). Reduce heat to very low, then 1 large pomelo or large grapefruit,
finely chopped whisk in the butter and cook, stirring segmented
2 garlic cloves, finely grated occasionally, for 40 minutes or until soft 1/2 bunch dill,
1/4 cup (50g) salted capers, rinsed, and creamy. Season. Remove from heat. leaves picked
drained For the Brussels sprouts, heat the oil Salt flakes, micro cress and
Juice of 1 lemon in a frypan over high heat until almost shaved pecorino, to serve




ROAST BEETROOT 50g unsalted butter stirring constantly, for 2 minutes, then
6 each baby purple and golden beetroot 2 onions, finely chopped add tomato paste, and cook, stirring, for
or 12 baby beetroot 3 garlic cloves, finely chopped a further 2 minutes or until coated. Deglaze
100ml extra virgin olive oil 100g smoked pancetta, chopped pan with reserved liquid, scraping bottom
2 tbs sherry vinegar or red wine vinegar 2 carrots, chopped of the pan with a spoon. Cook for a further
1 tsp brown sugar 2 small celery stalks, chopped 2 minutes or until slightly reduced. Add
1 tsp fennel seeds, toasted 400g celeriac, chopped 3L (12 cups) water and bring to a simmer.
4 lemon thyme sprigs Parmesan rind (optional) Reduce heat to low. Cook for 20 minutes
1 cup (250ml) tomato passata (sugo) or until slightly reduced. Strain through
Preheat oven to 160°C. For the beetroot, 1 bay leaf a fine sieve. Discard solids. Set aside.
line a roasting pan with baking paper. 2 cups cavolo nero (Tuscan cabbage), Heat 1/4 cup (60ml) oil and 25g butter
Combine all ingredients in a bowl and chopped in a large pan over medium heat until the
toss to combine. Transfer beetroot 3 zucchinis, chopped butter is foaming. Add onion, garlic and
mixture to pan, then cover with foil. Roast 1 cup chopped green beans pancetta, and cook, stirring, for 2 minutes
for 50 minutes or until tender. Remove 1 bunch flat-leaf parsley, leaves picked or until onion has softened. Add carrot,
from the oven, reserving cooking liquid. 400g can borlotti beans, rinsed, drained celery and celeriac, and cook, stirring to
When beetroot is cool enough to handle Juice of 1 lemon coat all the vegetables, for 10-15 minutes
(wear gloves to keep your hands from until softened. Add parmesan rind, if using,
being stained) rub off skins and discard. BROTH tomato passata, bay leaf and 2L (4 cups)
Cut in half lengthways and rest in the 1/4 tsp saffron threads reserved broth. Cover and simmer gently
cooking liquid until needed. Pared zest of 1/2 orange for 15 minutes. Add cavolo nero, zucchini
Arrange salad leaves on a platter. Top 1 tomato, chopped and green beans, and cook for 5 minutes
with beetroot and drizzle over reserved 3 garlic cloves, bruised or until zucchini is tender. Season to taste.
beetroot cooking liquid. Season with salt 2 thyme sprigs Remove and discard cheese rind. Stir
and scatter over pomelo. Finish with dill, 1 each onion and carrot, chopped through parsley, borlotti beans and lemon
micro cress, shaved pecorino and pepper. 1 celery stalk, halved juice. Remove from heat. Keep warm.
1/2 cup (125ml) white wine Melt the remaining 25g butter in a
JOHN DORY MINESTRONE 2 tbs brandy frypan over medium heat. Cook fish,
SERVES 4-6 1 tbs Pernod (unsweetened aniseed turning halfway, for 5 minutes or until
This dish is a hearty fish stew, but it can be flavoured liqueur – optional) cooked through.
made at any time of the year. When it’s 2 star anise Serve minestrone with flaked fish.
warmer, keep it fresh and serve with less 1/2 tsp coriander seeds

broth. In the cooler months, add bacon and 11/2 tbs tomato paste JAFFINGTONS (GLUTEN-FREE)
serve with bread to mop it up. For a more 2 tbs olive oil MAKES 15
robust flavour, I love to use red mullet or These almond cakes use the creaminess
sardines, but for a milder flavour I’ve used For the broth, combine all ingredients, of boiled whole oranges instead of butter
delicate John Dory. Mix and match all you except tomato paste and oil, in a bowl to keep them soft and decadent. Unlike
want but with this dish the brodo, or stock, with the reserved fish bones. Cover and regular lamingtons they are gluten-free,
is king! Begin this recipe 1 day ahead. place in the fridge to marinate overnight. dairy-free and have such a delicious
The next day, strain the broth mixture, fragrance of orange and chocolate.
3 John Dory, filleted (skin off), bones reserving the fish bones and spices. Heat
reserved, pin-boned the oil in a large saucepan over high heat. 2 oranges
1/4 cup (60ml) olive oil Add the strained bones and spices. Cook, 11/3 cups (295g) caster sugar 21
3 cups (300g) almond meal
2 /3 cup (60g) desiccated coconut

2 tbs cocoa powder

3 tsp baking powder
7 eggs, plus 1 extra egg yolk
Finely grated zest of 1 lemon
Shredded coconut, to coat

2 cups (500ml) Kara Coconut Cream
1/2 cup (110g) caster sugar

1 cup (100g) cocoa powder

Place oranges in a small saucepan, cover

with water, and place a small plate on top
to keep the oranges submerged. Place
pan over medium heat and bring to a
simmer. Reduce heat to medium-low
and cook for 30-40 minutes until oranges
are very soft and tender. Drain and set
aside to cool slightly. Halve oranges,
discarding core and seeds, then whiz
in food processor until smooth. Set
aside in the fridge to cool.
Preheat the oven to 160°C. Grease and
line a 20cm x 30cm rectangular lamington
pan with baking paper. Combine dry
ingredients in a bowl and make a well
in the centre. Weigh out 300g orange
puree and place in a separate bowl with
eggs, egg yolk and lemon zest. Stir to
gently combine. Fold orange mixture into
dry ingredients until well combined. Pour
the batter into prepared pan and bake
for 50-55 minutes until firm to the touch.
Cool in pan for 15 minutes, then place
in the fridge to cool completely.
Remove cake from pan and cut into 5cm
squares. For the chocolate coating,
combine coconut cream, sugar, cocoa
and 2 tbs water in a saucepan over
medium heat and whisk constantly
until smooth and warmed through.
Set aside to cool slightly.
Place shredded coconut on a plate.
Roll jaffington squares in the chocolate
mixture, then coat in the coconut. Place
on a wire rack set over a baking tray. Chill
for 30 minutes to firm up, then serve.
CLOCKWISE (from above): the bar
at Icebergs Dining Room and Bar;
the iconic restaurant overlooks the
sea and pool at Bondi Beach; Monty
Koludrovic; the main dining room at
Icebergs Dining Room and Bar.

Monty Koludrovic launches his latest
project, the makeover of Sydney’s Dolphin
Hotel into a triple-decker dining destination.
cebergs Dining Room and Bar is one of Sydney’s most iconic

I venues, set against the whole spectrum of blue water at Bondi

Beach, but it’s a pub in Surry Hills that is holding executive chef
Monty Koludrovic’s attention right now. He and a team, along with
There are fun relationships between each of the three spaces.
The public bar has a by-the-glass selection by sommelier James
interior architect George Livissianis (Cho Cho San and The Apollo), Hird (ex-Wine Library), for example, and the cured meats from
have been charged with reinventing The Dolphin Hotel since the charcuterie selection (curated by butcher Anthony Puharich)
Maurice Terzini announced he’d taken it over in March this year. at the wine bar are going onto the pizzas coming out of
It’s a busy time for Koludrovic, who has also joined the delicious. the woodfired oven that serves the restaurant. Other highlights
Produce Awards team as a state judge for NSW. “The challenge are cotoletta (an Italian schnitzel) with olive oil, butter, guanciale,
was to not only maintain our vision at Icebergs, but to build and capers, lemon and herbs, and a woodfired lemon delicious
strengthen it in the lead up,” he says. “You need the excitement with mascarpone.
and the nerves of a new build because you need to stay on point.” At both Icebergs and at The Dolphin, Koludrovic’s approach is
Koludrovic says that the easiest way to maintain his standards similar. “It sounds silly, but the main thing is just to start off with
is to make sure he’s using the best produce. He’s spent the really good produce, then give it a clever touch, so the approach
past eight years building ties with producers at Carriageworks to the food is fun, but it can still live up to expectations.”
Farmer’s Market. “I go there every weekend,” he says. “I love that
the producers there generally aren’t shipping into Flemington Download our enhanced
@monty_koludrovic App for Cook Mode
Market, so there’s a reward for fostering a relationship with them.”
The Dolphin is no side project. The venue, a Surry Hills stalwart,
is licensed for 600, and encompasses three separate areas – a
public bar, a restaurant and a wine bar – each with different vibes. For our seasonal produce guides, ingredient guide
“We’ve got three distinct offerings,” he explains. “The restaurant and more recipes from top Australian chefs.

is more of a traditional osteria or our take on an Italian bistro; then

the public bar, which is for all of the good stuff that was there
before like the pre-football, post-work catchups; then we have delicious. IN
the wine bar where the brief is ‘food that’s good with wine’.” WITH 23

Brisbane restaurateur Renata

1 Roberts has brought Kenmore

Paddington. Sharing a bar, Violetta
adds pastas and mains (try clam
linguine or spatchcock saltimbocca)
to its woodfired pizzas (above),
while Bang Bang keeps its classics
with wok-fried eggplant and
Mongolian lamb ribs, adding all you
can eat yum cha on weekends.
Hot tables, lust-have products, the latest news, books & more.
The new French revolution

2 continues at Melbourne’s ÔTER

where chef Florent Gerardin
(ex-Vue de Monde and Pei Modern)

is doing pared-back takes on French

classics. The menu changes daily
– cobia with kohlrabi, perhaps, or
veal’s head terrine – but their daily
TRENDING NOW tart board is reason enough to visit.
Pro surfer Mick Fanning and

3 friends have opened BALTER

brewery in Currumbin on the
Gold Coast. Grab a signature tinny,
drop in for a tasting, or hit up their
events for collaborations with
chefs such as Matt Stone.
Tom Walton (The Bucket List,

4 Bondi) has taken over DEUS

CAFE in Sydney’s Camperdown,
which formerly hosted a series of
pop-ups. He’s doing all-day food in
in Leederville. An Elizabeth Quay store is set to open any day.
his bright, wholesome style. That’s
Edited by Heidi Finnane and David Matthews green eggs and falafel for brekky,
big salads for lunch and eggplant
DELICIOUS.COM.AU Go online for weekly restaurant news and reviews from our team of critics and reviewers. fritters or roast meats for dinner. 25
complicated curries and
ounceable spice mixes,
food stylist Amandip
makes Indian comfort
breeze in her aptly
new book INDIAN
EASY (Murdoch Books,
). “This book is about
ering a casual attitude
s Indian cookery and
g it up-to-date. Recipes
s chilli hot chocolate (left)
ffron pot-roast chicken
rovide an appreciation
e,” she says.

Cut Throat
Knives is delivering in spades with
From healthy comfort food, must-have kitchen
his bespoke hand-crafted knives.
accessories including the best slow-cooker, to
trending ingredients and drinks, we have Each knife has beautifully carved
everything you need to keep warm this winter. handles made with Australian
hardwood and comes with info
on maintenance and cutting
techniques. From $130.



OLD-SCHOOL D VA NILLA There’s been a raft of big
BULLA FAIRY BRED IN SPRINKLES announcements in Sydney. First
ICE CREAMS COAT M! ($6.15 PA CK OF 6; up, Redfern’s Moon Park,
known for their mod-Korean
food, will not renew their lease
after two years in the hood.
Their last service will be on
D I A R Y D AT E September 24. In Chinatown,
Toby Wilson is calling time
Trule season’s here and so are at Asian-Mexican taco stall
seasonal pop-up Ghostboy Cantina in Dixon
stores in Sydney (259 Riley St, House food court. He’ll trade
Surry Hills) and Melbourne (17 Yarra under the same name at Tio’s
Place, South Melbourne). Selling in Surry Hills from July. Sydney
institution Marque will close its
fresh trules from around Australia,
doors at the end of June. Don’t
SLOW IT DOWN products include trule honey, salt, miss chef-owner Mark Best’s
Cool weather calls for hearty casseroles,
ice cream, ravioli and popcorn. final service, on June 30.
and stews, so bring in BREVILLE THE If you can’t make it to a pop-up,
FAST SLOW PRO ($349.95) a cooker that visit: 2 TA S S I E ’ S B E S T
slow cooks, steams, sautes and sears at
the press of a button. Plus, its pressure
cooking option is perfect for when you’re If the mainland won’t come
short on time. Try with one of the new to Tasmania, Tasmania will
slow-cooker sauces from BEERENBERG
($6/240g), featuring Moroccan lamb,
CRAFT DRINK, Australia’s largest online
come to the mainland. August
will see the Apple Isle’s
Cuban mojo pork, Spanish chicken and shop for cocktail bitters, tonics, shrubs and best produce and boutique
hungarian beef goulash. Delish! syrups has opened their first retail store,
beverages hauled to Sydney
The Bitters Lab (397 Smith St, Fitzroy,
Melbourne). A one-stop-shop for cocktail and Melbourne for the one-day
enthusiasts, the lab also sells barware, VIN Diemen 2016 festival.
including strainers and ice moulds, and Cider, sparkling, riesling,
there are also plans for cocktail classes chardonnay and pinot noir will
and specialty tastings. Watch this space.
be showcased, and $50 entry
includes a premium take-home
wine glass.

We’re calling it the ingredient of the moment... OUR Adelaide chef Jock Zonfrillo
(Orana) opened bistro-style
MAPLE SYRUP is a natural, unprocessed sweetener MAPLE Blackwood earlier this year and
made by boiling down the sap of Canada’s native maple STORY now he has gone a step further
tree. Popping up on menus and on everything from see p 118
doughnuts to bacon and burgers, and even in water with a food truck on Peel
to rival our coconut obsession. If you’re a traditionalist Street. Nonna Mallozzi Pasta e
make sure to buy good-quality pure maple syrup for Panini is a hat tip to Zonfrillo’s
your pancakes and waffles. Try THE ESSENTIAL lesser-known Italian heritage,
INGREDIENT Canada Pure Maple Syrup ($15.95/250ml) serving polenta chips and a
or for something a little different, try Pure Maple Sugar range of pasta and panini.
($7.95/60g) sprinkled over cakes and cookies.





delicious. RETRO REVIVAL

Chicken parmigiana
soup with burrata

We did it...

SOUP + new comfort food classics OFF REGULAR
Ultimate cheat’s
baking collection
What a spud! Best
ever roast potatoes
Exclusive interview SUBSCRIPTION


OR CALL: 1300 656 933 AND QUOTE: M1607DLC


Angasi oyster with grapefruit and yuzu;
prawn crackers with bottarga;
egg custard with bacon chutney
Shaw + Smith Sauvignon Blanc,
Adelaide Hills, 2016
Smoked Cobia with fennel jam, Queensland produce as chef and
yoghurt and toasted grains delicious. Produce Awards national

Shaw + Smith M3 Chardonnay, judge Matt Moran invites you to an
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Pier dining destination, ARIA. The
ultimate culmination of Brisbane’s
Slow-cooked Wagyu brisket with Regional Flavours festival (South
bresaola, beetroot and creme fraiche Bank Parklands, July 16-17), which
WHERE 1 Eagle St, Brisbane
Shaw + Smith Pinot Noir, celebrates the state’s passionate chefs,
Adelaide Hills, 2014; growers and producers, Moran has WHEN Thursday, July 21
Shaw + Smith Shiraz, created a stunning four-course menu
PRICE $170 for 4 courses matched
Adelaide Hills, 2014 showcasing the exceptional produce
with Shaw + Smith Wines
Queensland is renowned for, and all
paired with Shaw + Smith wines from BOOK (07) 3233 2555
Toasted rice and milk sorbet the Adelaide Hills. Don’t miss out!
with honey cake Book now, places are limited.
Coffee & petits fours
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Management, Ivana Frost from Hive Catering
and Produce Awards state judge Alex
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delicious. RETRO REVIVAL

Chicken parmigiana
soup with burrata


49 % delicious. RETRO REVIVAL

Chicken parmigiana

did it... soup with burrata

SOUP + new comfort food classics
Ultimate cheat’s What a spud! Best BOTTURA
baking collection ever roast potatoes Exclusive interview

We did it...

SOUP + new comfort food classics
Ultimate cheat’s What a spud! Best BOTTURA
baking collection ever roast potatoes Exclusive interview


OR CALL: 1300 656 933, AND QUOTE: M1607DLC
Hobart’s Aløft is much more than just a room with a (stunning) view, says
Anthony Huckstep, who is won over by its smart take on Asian flavours.

I’M NOT ONE FOR breathtaking Ryan (with manager/co-owner Heiki Stanley) to ALØFT
views, at least not in a restaurant. Property of: Pilgrim and Glenn Byrnes to Garagistes.
I mean it’s not a deal breaker. It’s They’ve teamed up again and the maturity shows. CUISINE
Contemporary Asian
lovely. I succumb to the hypnotic The menu is a clever, punchy and delicate flight
bliss of deep blue as much as the through the flavours at the forefront of many CHEF
next person, but it’s not important. It’s just a bonus. Asian cuisines, but Thai and Vietnamese feature Glenn Byrnes and
Christian Ryan
Aløft has magnificent views of Sullivans Cove and prominently. Firstly, a turmeric wafer is fried until
beyond. It’s housed on the top level, down the deep crisp. On top rests charred prawn with coconut and VISIT
Brooke Street Pier,
end of Brooke Street Pier with tapering walls like a fig leaf sambal. Prickly ash adds zing to the ultimate
Hobart, TAS
bedroom in the attic – you might feel like the walls beer snack – pig’s ears. They’re braised overnight,
are caving in if it wasn’t for the outside streaming pressed, then fried to ensure the outside crunches, OPENING HOURS
in through floor-to-ceiling windows. But as the sun but the gelatinous interior remains.
sets, the saltwater ripples fade into the horizon Then a Chinese savoury custard, traditionally
and, apart from dotted lights across the harbour, made with just egg and water, is infused with ginger. BOOKINGS
the restaurant is left to prove its worth. Spanner crab and shiso crown its glory. A tamarind
The dining room is, for the most part, rows of ‘nam prik’ paste (think roast garlic, eschalots, shrimp BOOK
tables and chairs, but if you see me here again I’ll paste) lies beneath lamb sweetbreads hidden (03) 6223 1619
be at the kitchen bar. We all like to dine in different among saltbush and a fried egg. Pan-fried striped
ways, but the sentiment of the staff, the theatre trumpeter, as iconic to Tasmania as King George PRICE $$$$
of the kitchen and the umami oomph on the plate whiting is to SA, is perhaps a little overcooked,
are what mesmerises me. And Aløft has nailed although the velvet yellow curry clearly works well
the trifecta. It’s as smart as any in the new wave with the clean, almost lobster notes of its flesh. OTHER FEATURES
Kitchen Bar + 8 course
of dining. In fact, the big city culinary crusaders Aløft is the next step in Hobart’s culinary
banquet menu for $85
could take a cue from the staff here. They care and evolution. It’s a restaurant with its heart in the game
it shows. Even the wine list, by young gun Alice and eye on the ball – not on the stunning view.
Chugg, shows a consideration for the palate ranges
of most, but it’s brave enough to twist your arm too.
The kitchen is led by a double act that shared @huckstergram
time at Melbourne’s Taxi Dining Room a decade For more of our critic’s dining picks.
ago. Both set sail for Tasmania – co-owner Christian

Ikuei Arakane (Kin San) is the
chef behind popular restaurants
in Melbourne and Hobart.

Red wines in winter are good, says Mike Bennie, but for something different,
and a sure-fire conversation starter, try artisan spirits to cut through the ice.

The cooler months are so commonly matched HARTSHORN SHEEP BELGROVE DISTILLERY
to red wines you’d be readily crucified for WHEY VODKA, $90 (TAS) GINGER HAMMER, $68
busting out a crisp sauvignon blanc or even
With whey leftover from their (TAS) Not content with
glancing at a tropical fruit cocktail. Cue the
fireplace, bear skin rug, the slow-cooked foods cheesemaking, artisan dairy making amazing whisky,
and all the woollen garments you own worn at Grandvewe have turned their Belgrove also produce a
once, then the big, rich red slides in alongside. hand to distilling. This vodka range of artisanal spirits with
While all that sounds well and good, I assert is as good as it gets: silky in locally-grown produce. This
that the spirit world also has a couple of handy
texture, lightly spicy with spirit (which they describe as
tipples for defrosting humans and adding value
when Jack Frost comes knocking. What most subtle pear-like flavours. “ginger beer on steroids”),
people overlook is how good spirits can be Make a fancy, warm, whole combines gentle sweetness
as a complement to dining, a talking point milk White Russian with it. with a piquant hit of ginger.
during a meal, or as an aid for digestion.
My ideal cooler month dinner party features
a raft of spirits. I usually kick off with a cocktail,
but something that won’t slap jelly-soled boots
onto visitors. A starter that brings a gentle
warmth is a hot toddy. Stay with me here, MELBOURNE GIN ORD RIVER RUM
I’m not serving up nanna’s remedy for scurvy COMPANY DRY GIN, OVERPROOF $97 (WA)
and chickenpox rolled into one, instead I’m
$70 (VIC) Melbourne Gin The crew at Hoochery
focussing on high-quality whisky splashed into
a warm ‘tea’ of honey, cinnamon and cloves. Company winemaker-distiller Distillery in remote WA are
Most people reach with auto-response to Andrew Marks has refined serious about rum. This is
bottles of wine during a meal, but why not try his offering and increased one of Australia’s great rum
something different? At Chinese restaurants, the botanical impact. This producers working with local
I’ve seen tables diving into cognac with braises
is wildly complex, utterly sugar cane and producing
and hot-pots, which got me motivated to try
it out. Snap. Great match. Cognac’s savoury delicious stuff in the herbal complex, rich spirits. It’ll
spice is a clever pairing for slow-cooked meats. spectrum of dry gin. Try it warm the cockles, but try
While there’s no one-size-fits-all for spirit chilled, neat. in a flaming Blue Blazer.
matching, there’s some general rules of thumb.
Firstly, think about how flavours work in
harmony. If you’ve got delicate flavours, try
something delicate: vodka goes with borscht
like bacon goes with eggs, while cured fish and
gin are a surprisingly good combination. For SULLIVANS COVE MELBOURNE
heavier slow-cooked dishes, check out fuller AMERICAN OAK WHISKY, MOONSHINE SOUR
flavoured, darker spirits like whisky (lamb
$255 (TAS) The price might MASH SHINE, $80 (VIC)
shoulder), rum (herb-crusted rib eye) and
Armagnac (game meat and mushroom). raise an eyebrow, but this Moonshine sounds like what
Sure personal taste comes into play, but as is no run-of-the-mill whisky you might sip then apply
that draught blows frosty through the kitchen, producer. This single cask, as alligator repellent in the
raise a spirit, red wine can always wait. American-oak-matured deep south of America,
whisky is incredibly complex, but these distillers make it
smooth and lavish in treacle, a deeply-flavoured, fragrant
For more local artisanal spirits. toffee and light saline. Best spirit best sipped from
for sipping in front of a fire. heavy-based tumblers.


“Italian cuisine is the sum of flavours from many cultures
distilled by centuries of history,” he explains. “You cannot change
it. You have to evolve it, because the flavour of lasagne is just

perfect.” (Bottura does this in a dish called ‘The Crunchy Part of
the Lasagne’, a deconstructed version with the flavour of the best
bit: the burnt corner.) The chef’s eyes light up and he smacks his
palms together in a characteristic flurry of motion, as if breaking

Massimo Bottura’s Italian accent echoes through The Sydney
Opera House. It is MAD SYD (a day of talks and ideas on
down a wall. “Italy needs people like me, who smash things in
front of people and open consciousness and scream about it!”
His dishes both challenge and delight, and read like artworks.
‘Memory of a Mortadella Sandwich’, Modenese flat bread served
with aerated mortadella, asks whether a recipe can ever replace
a memory by reducing a dish to its pure essence, while ‘Oops,
‘Tomorrow’s Meal’, and the first overseas occurrence of legendary I Dropped the Lemon Tart’, demonstrates the necessity to
Copenhagen-based food symposium MAD) and the audience is be willing to break something beautiful in order to recreate.
captivated. During his speech, the 53-year-old chef is a vision of I ask Bottura how he and Lara work together. He begins to
pure focus. The effervescent Italian with a million ideas bouncing explain how she introduced him to art (Lara studied art at
around his head, who viewers fell in love with in cult Netflix series Hampshire College, Massachusetts) and contemporary ideas, but
Chef’s Table, is on one clear track. Catch cries, words that have gets distracted, instead describing a new dish he’s working on.
inspired him, fly from his mouth as he gesticulates: “ethics and “I’ll show you, because it’s funny and it’s beautiful. Look,” he
aesthetics are one and the same,” “a recipe can be a social says, flashing me his iPhone. “This is ‘fish al cartoccio’.” He zooms
gesture,” and that final message, “cooking is a call to act.” in and out of a photo of charred paper broken over a pile of fish
Superstar chefs Rene Redzepi and David Chang had graced the and other ingredients. “There are some olives back there, lemon
stage and Australian industry legends Neil Perry, Peter Gilmore confit, lemon zest. And this is paper, made with water and salt,
and Kylie Kwong had spoken, yet the audience had seemed as and it’s burnt, as if it was in the oven. And you see? It’s beautiful!”
if they were waiting for something. As Bottura stepped on stage I ask Lara instead. “I try to get down as much as I can,”
they erupted into thunderous applause, cheers and whistles. It she says. “Influences, conceptual premise, flavours, variations,
was clear they’d been waiting for him. reactions, without losing sight of Massimo’s spontaneous
“I was very impressed,” Bottura tells me later over lunch with enthusiasm.” She’s his sounding board and translator, basically,
his wife Lara Gilmore, who works closely with him. “I stayed so transforming his storms of creativity into clear, focused ideas.
focused because I felt the energy from the stage. It was amazing.” On stage at MAD, Bottura launched Food for Soul, a
These days Bottura’s restaurant, Osteria Francescana, in his program aimed at developing contemporary soup kitchens
home town of Modena, is the most celebrated restaurant in Italy, across the world. It’s based on a model conceived during
landing consistent top-5 spots in The World’s 50 Best Restaurants, Expo 2015 in Milan called Refettorio Ambrosiano, a community
winning 3 Michelin stars and finally receiving a perfect 20/20 from dining hall created with artists, architects and designers,
ESPRESSO Guide, Italy’s most revered restaurant guide. But which over 6 months turned food destined for waste into


when it opened in 1995 Bottura’s approach was heretical, taking 10,000 meals with the help of 60 influential chefs, including
the unprecedented step of attempting to evolve Italian cooking the legendary Alain Ducasse and El Bulli’s Ferran Adria. He
in a country where nonna’s recipe for lasagne is the only one. implored the audience, “We need more places that unite
“It was very difficult. For the first six or seven years they want me people at the table. We need more places that revive
crucified! And then, they understood that asking myself the right neighbourhoods. We need more places that restore the body
questions was a way to evolve tradition,” he says. and the soul.” Lara calls it, “a project aimed at changing and
In person, Bottura sways between relaxed and energetic. improving communities, teaching and sharing knowledge, as
Perpetually in New Balance sneakers with oversized glasses, he well as bringing value back to the table and dignity to a meal”.
gives the impression of a cross between a hyperactive owl and a Already there are plans for more in Bologna, Turin and Palermo,
philosopher, bursting out with prophetic statements as they come. plus one in Rio designed with Brazilian artist Vik Muniz, potentially

The conflict of evolution and tradition dominate our discussion. opening during the Olympics. But for both he and Lara, it runs to
I’ve made the questionable decision to call Bottura’s bluff on his the core of Italian tradition founded in la cucina povera. “It’s not a
view of Australian cuisine (in his words: spaghetti mixed with charity,” Bottura says. “It’s more a cultural project. We want to use
sashimi, a little bit of curry, some soup) by giving him a plate of the waste, but we also want to involve the chefs, so every single
Thai carbonara at Boon cafe in Sydney. He doesn’t not like it. But chef brings his own tradition and approach.”
I learn that despite his reputation for breaking shackles, he treats “If we stop throwing away our food. If we revive ethical practices
tradition with a reverence almost unimaginable to us in Australia. in the kitchen, this can be the start of a new culinary tradition.”

Massimo Bottura
Anthony Puharich thinks Colin Fassnidge
is telling porkies about how good his ham
and cheese pie is, but discovers there’s an
ingenious side to the chef’s no-waste dish.


C So, ham hock and cheddar pie… rind to infuse the stock, then I use that 2 tbs capers, rinsed, drained
A I was negative when you first suggested liquid in the filling to make the bechamel. 2 eschalots, thinly sliced
this recipe, but then you opened my eyes. A That’s clever. Ham and cheese is such a 2 tbs vinegar
C What’s wrong with pork? You sell pork! done thing, so you’re taking it to the next
This is no ordinary pie. It has a bechamel level. I still like it on a pizza, though. Place ham hocks in a large pan with stock,


made with ham-hock stock. I add chunks C Let’s talk ham hocks, I’m sure you’ll have onion halves, carrot, celery, peppercorns,
of shredded ham and mustard for kick, something good to say about them. bay and enough water to just cover. Place
then microplane in the cheddar. Beautiful! A Haha! Hocks are super meaty and over medium heat and bring to a simmer.
A What about the pastry? traditionally used for pea and ham soup. Partially cover, then cook, skimming any
C I’ve used store-bought puff pastry They’re part of the shin that is smoked and, impurities from the surface, for 2 hours
because it’s easy. Ham and cheese is a when cooked, the meat is fibrous and or until hocks are tender. Strain, reserving
classic combo, you don’t mess with it. tender and soft, so it shreds well. 2 cups (500ml) stock, and shred the meat


A You still haven’t convinced me. C Hey, he’s back. Happy Anthony! (you will need 500g meat). Discard bones,
C It’s a basic chef’s dinner. After work A I swear to God Fass... fat and skin.
I often have ham and cheese. Hot frypan, Heat 2 tbs oil in a frypan over medium
butter, bread, ham, cheese; I put a teapot HAM HOCK & CHEDDAR PIE heat. Cook chopped onion, for 3-4 minutes
on top to weigh it down, then I turn it over SERVES 8 until softened. Add garlic and thyme, and
and it’s golden and salty and delicious. cook for a further 1 minute or until fragrant.
I even put the recipe in my cookbook. It’s 2 x 1kg ham hocks Add butter and stir until melted, then add
everything you like to eat: the cheese is 2 cups (500ml) chicken stock flour and cook for a further 2 minutes or
rich, the ham is salty. This month’s recipe 3 onions, 2 chopped and 1 halved until thick. Add ham stock and milk, a little


is the ham and cheese toastie pie. 1 each carrot and celery stalk, chopped at a time, whisking until smooth. Add the
A I swear to God, I hate admitting to 1 tsp whole black peppercorns mustard, juice of 1 lemon, shredded meat
agreeing with you, especially when I read 2 bay leaves and 150g cheddar. Set aside to cool.
something that sounds like a dumb idea at 1/3 cup (80ml) extra virgin olive oil Grease a 27cm pie dish. Roll out the
first, then we talk it out and it makes sense. 2 garlic cloves, chopped pastry until 3mm thick and use to line dish.
C What’s dumb about my toastie pie? 1/2 bunch thyme, leaves picked Trim excess pastry. Chill for 30 minutes.
A I like my pies made with beef – beef 125g unsalted butter Preheat the oven to 180°C. Add cooled
cheek, oxtail – because that’s traditional, 1 cup (150g) plain flour ham filling to pastry shell, then scatter
they’re rich and meaty. My favourite ham 12 /3 cups (415ml) milk with remaining 100g cheddar. Bake for
and cheese combo is on a pizza, not pie. 1 tbs mild English mustard 45 minutes or until golden and pastry
C Maybe you’ll come round when I tell Juice of 2 lemons is cooked through. Cool slightly.

you this is a nose-to-tail toastie pie. 250g cheddar, grated Combine the parsley, capers, eschalot,
A What do you mean? 445g shortcrust pastry, thawed vinegar and remaining 2 tbs oil and juice
C It’s no waste because I use the cheddar 1 bunch flat-leaf parsley, leaves picked of 1 lemon in a bowl. Serve with pie.

Download our enhanced @cfassnidge @fassnidge73 @askthebutcher_
App for Cook Mode For more slow-cooked meat recipes.


Kale was so 2015, says Matt Preston, who dons his party
hat in celebration of the new vegetable hero, cauliflower.

IF IN 2015 IT WAS all hail king kale, then about every other ancient grain; 1 tsp smoked paprika (pimenton)
in 2016 it has been deposed by that old cheeses from blue to Gruyere; celery, 1 tsp dried chilli flakes
favourite, cauliflower, and I’m hanging pomegranates, yoghurt, anchovies, lamb, 1 tsp cumin seeds, toasted
out the bunting to celebrate its ascension lemon, dried fruit and fatty nuts such as Lemon zest, flat-leaf parsley leaves and
to the vegetable throne. There’s only macadamias and pine nuts, to name a few. pomegranate molasses, to serve
so many kale chips a man can consume. Cauliflower is meat for vegetarians While
Once old and forgotten, this giant flower I’ve been disappointed in some of the TARATOR
you can eat (which should be cause for hucksterism that surrounds modern 100g crustless sourdough bread, torn
applause alone) has become cool again cauliflower recipes I will give kudos to the 1 cup (100g) walnuts, toasted
just like names such as Doris, and having concept of using cauliflower as a meat 90g tahini
tattoos that were once the mark of prison substitute on the barbecue – cut the 2 garlic cloves, chopped
time or life in the merchant marine. cauliflower into steaks thick enough to get Juice of 1 lemon
Caulifower is flexible Heck, it is so all the charry tastiness without losing the 1/4 cup (60ml) extra virgin olive oil

versatile it’s like the Leonardo DiCaprio of creaminess of the cooked flesh inside.
the cabbage world, able to turn its hand Cauliflower is well travelled Cauliflower’s Preheat oven to 220°C. Cook cauliflower
to just about anything whether you are versatility is further proven by how it is on high in microwave for 8 minutes or
grating it to cook down with milk into a used in cauliflower-loving countries such until tender. Rub with 1/4 cup (60ml) oil
silky puree to lay under scallops, slicing as the UK, US, Turkey and across the and season with salt, place on a baking


it thinly to make the prettiest of filigree Middle East. Israel has a special place in tray lined with baking paper. Roast for
pickles, or just steaming it to serve doused the cauliflower cookbook because it was 30 minutes or until golden.
with new season olive oil and salt. from here that The New York Times first Meanwhile, for the tarator, soak the
These days, cauliflower has found a new identified the trend of baking whole bread in 11/2 cups (375ml) warm water
role as a carb-substitute. While I quite like cauliflowers back in 2006. They attributed for 20 minutes. Drain and squeeze out
a raw or lightly steamed cauliflower ‘cous this to the restaurant of local celebrity excess water. Whiz in a food processor
cous’ and cauliflower ‘hummus’ I thank chef, Eyal Shani but the truth is that Eyal with walnuts, tahini, garlic and four ice


goodness that I can go gluten when I’ve himself admits he learnt the recipe from cubes until combined. Season and add
found myself in a room full of friends his mother – as all good celebrity chefs do! lemon juice. With the motor running, slowly
who try to convince themselves that a It is, however from my time in Istanbul add the oil until the texture of hummus,
cauliflower pizza base is anything other that I’ve taken inspiration for this month’s adding a little extra water if needed.
than a cruel joke. Far better, if you are recipe, a whole roast cauliflower with Place currants and vinegar in a bowl for
looking for a carb-stitute, make a garlicky crispy chickpeas and tarator sauce. 15 minutes to soak. Dry chickpeas with
mash; just steam your cauliflower with a paper towel. Toss in a bowl with paprika,
handful of garlic and emulsify with olive oil. WHOLE-ROAST CAULIFLOWER chilli and remaining 2 tbs oil. Season with

Cauliflower has loads of friends Coconut is WITH TARATOR AND CHICKPEAS salt. Place on baking paper-lined baking
only one of the odd array of flavours that SERVES 4-6 AS A SIDE tray and roast for 15 minutes or until crispy.
cauliflower loves. This includes cumin, Remove from oven. Cool slightly, then
coriander, dill, fennel, sumac, tarragon, 1 head cauliflower, outer stems removed toss with drained currants.
dukkah and nutmeg as well as butter, 100ml extra virgin olive oil Spread tarator on a plate and sprinkle
harissa, anything bacony, white-fleshed 2 tbs currants over toasted cumin. Top with cauliflower,
seafood such as prawns or lobster; 1 tbs red wine vinegar chickpea mixture, lemon zest and parsley.
chickpeas, freekeh, barley, spelt and just 2 x 400g cans chickpeas, rinsed, drained Drizzle with molasses to serve.


Stop thinking of skin and seeds as scraps, says Mike McEnearney,
who turns pumpkin ‘offcuts’ into superstar ingredients.


a plethora of vegetables are available MAKES THREE 400ML JARS PUMPKIN SEEDS
for much of the year. However, I often Once opened, the pickle will keep MAKES 1 CUP
find this unrestricted access leads to in the fridge for up to 1 month.
complacency and sometimes I find myself Begin this recipe 1 week ahead. Seeds of 1 pumpkin
wasting much of the produce I buy. 1/4 cup (55g) sea salt flakes

To avoid this, I try to get into the 3kg Jap pumpkin, halved 1 tsp olive oil
mindset of older generations. There’s 185g sea salt flakes 1 tsp soy sauce
no way my grandmother would have 21/4 cups (495g) caster sugar
wasted anything – food was more than 450ml white wine vinegar Preheat the oven to 180°C. Place the
a commodity, it was a luxury, and putting 3/4 tsp ground turmeric pumpkin seeds in a bowl of water. Using
food on the table was an art of invention, 3 cinnamon quills your hands, rub seeds to remove any
creativity and thriftiness. These days 1/4 tsp cumin seeds pumpkin flesh. The seeds will float to the
convenience dictates the way a lot of us 6 whole cloves top and flesh will sink to the bottom.
think. We often buy our vegetables in 3/4 tsp mustard seeds Scoop out seeds and place in a
plastic wrap, purchase processed food saucepan with salt and 1L (4 cups) water.
for its ease and throw away large parts Remove the seeds from the pumpkin Bring to the boil over high heat, then
of produce, such as the skin and seeds. and reserve to make roasted seeds reduce heat to medium and cook for
Working in restaurants, it was apparent (recipe follows). Cut rind into 1.5cm-thick, 10 minutes. Drain and rub the seeds dry
very early on that offcuts and scraps from 6cm-long batons, leaving 1cm pumpkin with paper towel.
the large amount of fresh food we were flesh on each baton. Reserve flesh for Toss the seeds with oil, soy sauce and
producing daily would not all fit in our another use. Place rind, 1/2 cup (110g) salt a pinch of salt in a bowl, then spread over
compost. This made me think outside the and 1.5L (6 cups) water in a large bowl, a baking paper-lined baking tray. Roast
box. I also wanted to be as responsible as stirring until salt dissolves. Cover and for 10 minutes, stir, then bake for a further
possible and not throw out nutritious food. set aside overnight to brine. 5 minutes or until slightly golden (the
So, I began pickling watermelon rind The next day, drain the rind, discarding inside of pumpkin seeds cook before
leftover from my watermelon, tomato and the brine, and place in a saucepan. Cover the outside, so don’t let them become
chilli salt salad. Not long after, I started with water, bring to the boil, then reduce too dark or the inside will burn). Cool
using the pickled rind in many of my heat to medium and cook for 5 minutes the seeds, then serve. Store remaining
recipes, and jarred and distributed or until just tender. Drain and set aside. seeds in an airtight container.
it in delis throughout Australia. Place the remaining ingredients,
1/3 cup (75g) salt and 450ml water in pan. @mikemcenearney
Another wonderful, prolific ingredient
I use is pumpkin. When buying pumpkin, Bring to the boil, then reduce heat to
choose smaller varieties, which are nice medium and cook for 10 minutes for
and sweet. You’ll be able to use not only flavours to infuse. Remove from heat. Download our enhanced
the flesh, but the rind and seeds, too. Divide the pumpkin rind among three App for Cook Mode

I have no doubt we all know how to 400ml-capacity sterilised jars with lids
roast pumpkin or make soup, so these and pour over pickling liquid. Seal and
delicious recipes are for the ‘offcuts’, set aside in a cool, dark place for For more of Mike’s DIY tips
so nothing goes to waste. 1 week to pickle before using. and recipes.


4 5

1 cauliflower, halved
50g unsalted butter
3 garlic cloves, crushed
3 eschalots, finely chopped
2 cups (500ml) milk
Pinch of freshly ground nutmeg
1 cup (80g) grated parmesan
2 tbs olive oil
150g Swiss brown mushrooms, chopped
4 slices prosciutto, chopped
6 thyme sprigs, leaves picked
1/3 cup (80ml) verjuice

Juice of 1/2 lemon

Truffle oil, to serve

Break one half cauliflower into florets, then

blanch in boiling water for 30 seconds


to soften. Drain and set aside. Roughly
chop remaining cauliflower, then whiz in
a food processor until finely chopped.
Melt butter in a saucepan over medium
heat. Add half the garlic and two-thirds
eschalot, and cook for 2-3 minutes until

softened. Add finely chopped cauliflower,
milk and nutmeg. Season and bring to a
simmer, then reduce heat to low. Cook for

10 minutes or until reduced and cauliflower
is tender. Strain, reserving milk. Transfer
cauliflower mixture to a food processor
Billie McKay dials up the heat with her with half the parmesan. Season, then
favourite comfort food, cheesy cauliflower. whiz, adding enough reserved milk to
make a thick puree. Set aside.
WHEN YOU THINK ‘comfort food’ your mind probably doesn’t Preheat the oven grill to medium-high.
jump straight to the humble cauliflower, but when cooked the Heat olive oil in an ovenproof frypan over


right way and teamed with an array of ingredients such as creamy medium-high heat. Add mushroom and
bechamel, parmesan and prosciutto (and did I mention butter?), prosciutto. Cook, stirring, for 3-4 minutes
you might just be convinced that cauliflower is king comfort. until golden. Add thyme and remaining
The cauliflower is one of my all-time favourite vegetables. It garlic and eschalot, and cook, stirring, for
is so versatile and a regular feature on my dinner table. Recently 2 minutes or until fragrant. Add verjuice
I made cauliflower steaks for dinner and it was even a big hit with and lemon juice, and cook, scraping the
my partner, Haydn – he loves a good honest steak, so was a little bottom of pan, for a further 3-4 minutes
concerned when he found out these weren’t of the beef kind. until evaporated. Add cauliflower puree
Needless to say, he was more than pleased with the result, and and florets and stir to warm through. Top

in true comfort-food style, slipped into a mild food coma for with remaining 1/2 cup (40g) parmesan.
a good half hour afterwards. Grill for 5 minutes or until golden.
Download our
This gratin recipe is inspired by a cauliflower dish I made on enhanced App Serve gratin drizzled with truffle oil.
MasterChef, and is one I have revisited many times since. It is a for Cook Mode
great dish for the cooler months and an easy and delicious recipe
to share. That’s what comfort food is all about for me – cooking
For our ultimate cauliflower recipes.
good food and sharing it with the people I love. @billie_mckay15




MasterChef alumni Hayden Quinn and Dan Churchill are the next gen
Curtis Stone and Ben O’Donoghue, hitting the road with their surfboards in
tow for the third series of Surfing the Menu. Here they share highlights from their
travels around Australia in search of the ultimate wave and local flavours.

W it must be bright, colourful and full of
nutrients,” says Dan Churchill, summarising the fun, flavour-packed
dishes in his new book and TV series with Hayden Quinn, Surfing
the Menu: Next Generation.
beetle Gigi in
Noosa; Byron
Bay, the boys’
final stop.

Download our enhanced

@hayden_quinn @dan_churchill App for Cook Mode 53
Begin this recipe 1 day ahead.

1 cup (250ml) coconut milk

1 cup (250ml) unsweetened almond milk
1/4 cup (40g) roughly chopped ULTIMATE SWEET POTATO BAKE
medjool dates SERVES 4
1 cinnamon quill
1/2 cup (80g) chia seeds 2 tbs olive or macadamia oil
125g strawberries, roughly chopped 3 lean rashers bacon, roughly chopped
600g sweet potato, very thinly sliced
GLUTEN-FREE SPICED GRANOLA 1 cup (240g) ricotta
2 cups (400g) quinoa, rinsed, drained 1 cup (250ml) coconut milk
11/2 cups (210g) raw mixed nuts 1 tsp ground nutmeg
1/4 cup (20g) desiccated coconut

2 tsp ground allspice Preheat oven to 200°C and lightly grease

1/4 cup (70g) tahini an 8-cup capacity ovenproof dish.
1/4 cup (90g) honey Heat the oil in a large frypan over
medium heat. Add the bacon and cook,
To make the chia pudding, combine the stirring occasionally, until browned.
coconut milk, almond milk, date and Remove from pan and set aside. In
cinnamon quill in a saucepan. Place over batches, add the sweet potato slices
medium-low heat, cover and bring to the bowl, then add to the quinoa mixture. to the frypan and cook for 2 minutes
boil. Remove from the heat and set aside Stir through until evenly combined. each side or until lightly golden.
to cool and infuse. Remove the cinnamon Spread evenly onto the tray and cook, Transfer the bacon and the sweet
quill (rinse, dry and keep for future use). stirring occasionally (be gentle as you potato to the ovenproof dish.
Pour into a bowl and stir through the chia want to it to clump into crunchy clusters), Place the ricotta, coconut milk
seeds. Cover and refrigerate overnight. for 1 hour or until golden. Cool and nutmeg in a bowl and whisk
For the granola, preheat the oven to completely and store in an airtight until smooth. Season with salt. Pour
140°C and line a large baking tray with container for up to two weeks. over the sweet potato and bacon
baking paper. Combine the quinoa, nuts, The next day, layer the chia pudding mixture. Transfer to the oven and
coconut and allspice in a large bowl. Stir into bowls or jars with some granola bake for 20-25 minutes, until lightly
the tahini and honey together in a small and the strawberries. golden on top. Serve immediately. 55

BUSHMAN’S STEAK 11/2 cups (225g) self-raising flour Preheat the oven to 170°C and lightly
WITH OUTBACK SAUCE 1/2 cup (165g) chocolate hazelnut spread grease a 12 hole (2 /3 -cup capacity)
SERVES 4-6 (such as Nutella) muffin pan, or line with paper cases.
Sift the coconut flour, baking powder,
2 x 1.5kg tomahawk steaks Preheat the oven to 170°C and lightly cinnamon and salt in a large bowl. Stir
(ask your butcher) grease a 12 hole (1/3 -cup capacity) muffin in the almond meal and make a well in
2 tsp rice bran oil pan, or line with paper cases. Using the centre. In a separate bowl, whisk the
11/2 tbs unsalted butter electric beaters, beat the butter and eggs, then add the yoghurt, macadamia
3 garlic cloves, smashed (you can leave honey until light and fluffy. Add the oil, rice malt syrup and vanilla essence.
the skin on) eggs, 1 at a time, beating well after Whisk until combined. Add the wet
each addition, then beat in the banana. ingredients to the dry and gently fold
OUTBACK SAUCE Sift the flour and a pinch of salt over the together until combined. Fold in the
1 cup whole egg mayonnaise banana mixture and fold through until raspberries and choc chips (reserving
1/4 cup (60ml) tomato sauce (ketchup) combined. Divide among muffin pans. a few of each for the tops). Spoon the
1/4 cup (60ml) hot chilli sauce Place 1 heaped tsp chocolate hazelnut mixture into the pans and top with the
2 tsp Worcestershire sauce spread on top. Using a knife, swirl the remaining chocolate and raspberries.
1 tsp smoked paprika (pimenton) chocolate hazelnut spread through the Bake for 35-40 minutes until tops are
1 tsp garlic powder batter a little. Bake for 25-30 minutes golden and a skewer inserted into the
11/2 tsp sauce from canned chipotle until a skewer inserted into the centre centre comes out clean (cover tops
chillies in adobo comes out clean. Leave in the pans for loosely with foil if they are browning too
5 minutes, then lift out and place onto a quickly during cooking). Leave in the pans
Take the meat out of the fridge 1 hour wire rack to cool slightly before serving. for 5 minutes, then lift out onto a wire
before cooking so it comes to room rack to cool slightly before serving. >>
temperature. Preheat the oven to 180°C. NOTORIOUS GLUTEN-FREE
Season steaks well with salt (we don’t CHOC & RASPBERRY MUFFINS
like to add pepper at this stage as the MAKES 12
pepper just tends to burn in the hot pan)
and drizzle with the oil. Heat an extra large 1 cup (110g) coconut flour
ovenproof cast-iron frypan over high heat 3 tsp baking powder
until smoking. Cook steaks for 3 minutes 2 tsp ground cinnamon
each side, then top with butter and garlic, 3/4 tsp salt

and transfer pan to oven. Cook, turning 2 cups (200g) almond meal
halfway, for a further 15 minutes for 3 eggs
medium-rare, or until cooked to your liking. 3/4 cup (210g) thick Greek-style yoghurt

Remove from the oven, then loosely cover 3/4 cup (185ml) macadamia oil

with foil and set aside to rest for at least 1/2 cup (125ml) brown rice malt syrup

10 minutes. 11/2 tsp vanilla essence

For the outback sauce, combine all 11/2 cups fresh or frozen raspberries
the ingredients in a bowl or large jar. If 3/4 cup (135g) dark chocolate chips

making ahead of time, cover and keep

refrigerated until needed.
Place the steaks and garlic on a large
board with a good dollop of the sauce on
the side. Slice and season well to serve.



125g unsalted butter, chopped,

at room temperature
1/2 cup (180g) honey

2 eggs
3 ripe bananas, mashed

1/2 cup (50g) dark cocoa powder,
plus extra to dust
1 tsp ground cinnamon
1/2 tsp chilli powder

21/2 cups (250g) hazelnut meal

200g unsalted butter, chopped, chilled
1 tsp finely grated orange zest
6 eggs
SALTED CARAMEL ETON MESS on high speed until soft peaks form, then
SERVES 4 add sugar, a little at a time, beating until Place flour, sugar, butter and a pinch of
dissolved. Continue beating on high until salt in a food processor and pulse until
11/2 cups (225g) self-raising flour smooth and glossy. Dollop spoonfuls of it resembles breadcrumbs. Add the egg
1 tsp baking powder mixture onto trays. Bake for 3 hours or and vanilla, and pulse until dough comes
225g unsalted butter, chopped, softened until crisp and dry. Set aside to cool. together. Turn onto a clean work surface
2 cups (220g) caster sugar For the caramel, place sugar in a small and form into a disc. Enclose in plastic
4 eggs, lightly beaten pan with 2 tbs water over medium-low heat wrap and chill for 15 minutes to firm up.
1 tsp vanilla essence and allow sugar to dissolve. Cook for a Meanwhile, for the filling, whiz the
Whipped cream, sliced strawberries further 5-8 minutes until the sugar starts chocolate, sugar, cocoa, cinnamon, chilli
and salted pretzels, to serve to turn golden. Remove from heat and stir and hazelnut meal in a food processor
in cream until smooth and combined. until finely ground. Add butter and zest,
MERINGUE Break cake and meringue into large and whiz until combined. Add eggs in
4 eggwhites pieces and layer in bowls or glasses with two batches, whizzing after each addition,
3/4cup (165g) caster sugar whipped cream. Pour over caramel sauce until combined. Chill until needed.
and top with strawberries and pretzels. Roll out pastry on a lightly floured work
CARAMEL SAUCE surface until 5mm thick. Use to line a deep
2 /3 cup (150g) caster sugar CHILLI CHOCOLATE TART 26cm loose-bottomed tart pan. Trim pastry
1/2 cup (125ml) pure (thin) cream SERVES 8 edges and freeze for 30 minutes to rest.
Preheat oven to 200°C. Line tart with
To make sponge, preheat oven to 180°C. 12 /3 cups (250g) plain flour, sifted baking paper and fill with pastry weights.
Grease and line two 18cm round cake pans 2 tbs pure icing sugar, sifted Bake for 10 minutes, then remove weights
with baking paper. Using an electric mixer, 125g unsalted butter, chopped, chilled and paper. Bake for a further 2-3 minutes
beat flour, baking powder, butter, sugar, 1 egg, lightly beaten until dry to the touch. Spoon filling into
eggs, vanilla and a pinch of salt until fluffy. 2 tsp vanilla bean paste tart shell and level surface. Place tart on
Divide among pans. Bake for 30-35 minutes Salt flakes, fresh raspberries a baking tray and bake for 35-40 minutes
until golden. Stand for 5 minutes, then turn and creme fraiche, to serve until the pastry is golden and the filling is
onto a wire rack to cool. firm to touch. Stand on a wire rack to cool.
For meringue, preheat oven to 90°C and FILLING Remove tart from pan. Dust with extra
line two baking trays with baking paper. 150g dark (70%) chocolate, chopped cocoa and sprinkle with salt. Serve with
Using an electric mixer, beat eggwhites 2 /3 cup (150g) caster sugar berries and creme fraiche.



Download our enhanced
@warrenmendes App for Cook Mode

absorbed. Remove from the heat and Place two small ovenproof skillets (or one
toss through the lentils and herbs. large ovenproof frypan) in the oven and
A great source of plant protein, soluble Meanwhile, combine remaining 2 tbs oil preheat to 240°C.
fibre and minerals, lentils are a perfect and 3 tsp ras el hanout in a bowl. Season For the Dutch pancakes, place the
low-fat option in any active person’s diet. with salt, then brush over lamb. Heat a eggs, flour, milk and parmesan in a food
chargrill pan or a barbecue to high, add processor. Season, then whiz for 1 minute
BROWN RICE MUJADARRA lamb and cook for 1-2 minutes each side for or until smooth. Remove pans from oven
WITH LAMB CUTLETS medium-rare, or until cooked to your liking. and divide the butter between the pans
SERVES 4 Place mujadarra in a bowl with cukes, to grease. Divide batter between the pans,
almonds and extra mint. Serve with the then immediately return to oven. Bake for
100ml extra virgin olive oil, lamb, yoghurt drizzled with oil and lemon 15 minutes or until golden and puffed.
plus extra to serve wedges to squeeze over. Meanwhile, heat 2 tbs oil in a frypan over
3 red onions, sliced medium-high heat. Add the mushrooms,
4 garlic cloves, chopped season, and cook, stirring, for 2-3 minutes
1 cinnamon quill until golden. Add thyme and cook, tossing,
11/2 tbs ras el hanout (Moroccan spice Rich in high-quality protein and for a further 1 minute or until fragrant.
blend – from Middle Eastern food containing all our essential amino acids, Remove mushrooms and set aside. Add
stores and selected grocers) eggs are also a natural source of at least remaining 1 tbs oil to the pan, then carefully
1 cup (200g) brown rice 11 vitamins and minerals, making them a crack in eggs and fry until whites are just
400g can lentils, rinsed, drained perfect power food for busy weeknights. cooked or until cooked to your liking.
1 bunch coriander, leaves chopped Serve Dutch baby pancakes in pans
1 bunch mint, leaves chopped, plus DUTCH BABY PANCAKES WITH topped with an egg, mushrooms extra
extra whole mint leaves to serve FRIED EGGS AND MUSHROOMS thyme sprigs and tomato relish on the side.
12 French-trimmed lamb cutlets SERVES 2
Quartered cukes, chopped roasted
almonds, yoghurt and lemon wedges, cup (60ml) garlic infused extra virgin
to serve olive oil, or extra virgin olive oil With more vitamins, minerals and fibre and
150g Swiss brown mushrooms a lower GI than regular white pasta, whole
Heat 1/4 cup (60ml) oil in a large deep 1 tbs thyme leaves, plus extra thyme wheat pasta is a perfect fuel for athletes.
frypan with a lid over high heat. Cook sprigs to serve
onions, stirring, for 3-4 minutes until crisp. 2 eggs BACON & LEEK
Remove with a slotted spoon (reserving oil Tomato relish, to serve WHOLE WHEAT RIGATONI
in pan) and drain on paper towel. Reduce SERVES 4
heat to medium and add garlic, cinnamon DUTCH BABY PANCAKE BATTER
and 3 tsp ras el hanout, and cook for 3 eggs 250g bacon rashers, chopped
1-2 minutes until fragrant. Add the brown 1/2 cup (75g) plain flour 3 garlic cloves, finely chopped
rice, stir to coat, then add 3 cups (750ml) 2 /3 cup (165ml) milk 1 tsp dried chilli flakes
water. Season, then cover and cook for 1 cup (80g) finely grated parmesan 2 tbs finely chopped rosemary leaves
20 minutes or until all the liquid has been 20g unsalted butter 250g cherry tomatoes, halved >>



1 bunch baby leeks, cut into 4cm lengths 3 cukes, thinly sliced into ribbons PICKLED RADISH
1 cup (250ml) white wine 4 small red chillies, very thinly sliced 4 radishes, very thinly sliced
400g whole wheat rigatoni on an angle 1/4 cup (60ml) apple cider vinegar

25g unsalted butter Chopped peanuts, to serve 1 tbs maple syrup

Shaved parmesan, to serve 1 tsp dried chilli flakes
Place quinoa and 3/4 cup (185ml) water in
Place the bacon in a cold frypan, then place a small pan and place over medium heat. For pickled radish, combine all ingredients
over medium heat. Once bacon starts to Cover with a lid, bring to a simmer and in a bowl with 1 tsp salt. Set aside.
sizzle and fat has rendered, cook, stirring, cook, stirring occasionally, for 10 minutes or Season the chicken and place skin-side
for 4-5 minutes until beginning to crisp. Add until all water is absorbed. Spread quinoa down in a cold non-stick frypan and place
garlic, chilli and rosemary, and cook, stirring, over a baking tray and chill for 10 minutes over medium-low heat. When chicken
for 1-2 minutes until fragrant. Add tomatoes to cool completely. Place quinoa in a bowl begins to sizzle cook for 6-8 minutes until
and leek, and cook, stirring, for a further with chicken, basil, ginger, garlic and bread. the skin is crisp and fat has rendered. Turn
1 minute. Add wine and bring to a simmer. Season, then stir to combine. Form into and cook for a further 3-4 minutes until
Cook for 2 minutes or until slightly reduced. walnut-sized balls. cooked through. Remove from pan and
Meanwhile, cook pasta in a saucepan of Heat oil in a frypan over medium-high keep warm.
boiling salted water according to packet heat. Add the meatballs and cook, turning, To make satay, combine the ABC butter,
instructions. Drain, reserving 1 cup (250ml) for 6-8 minutes until golden and almost garlic, soy, maple syrup, sesame oil and
cooking liquid. Add pasta to pan with butter cooked through. Add kecap manis, rice lime juice in a bowl. Set aside.
and reserved liquid and stir to combine. vinegar and 1/4 cup (60ml) water and cook, Cook noodles in a large pan of boiling
Serve pasta topped with parmesan. swirling pan, for a further 2-3 minutes until water according to packet instructions.
reduced, sticky and meatballs are cooked. Drain, reserving 1/2 cup (125ml) cooking
Serve meatballs in lettuce cups with liquid. Stir reserved liquid through satay
cukes, chilli and peanuts. sauce, then toss through the hot noodles.
Containing around twice the protein of Divide noodles among bowls and top
other grains, quinoa is an easy way to add with sliced chicken, cashews and micro
an extra boost to meals for muscle repair coriander. Serve with pickled radish.
and recovery. It’s also one of the few plant Nut butters – particularly ABC butter – can
foods to contain all essential amino acids. provide healthy fats and a host of essential
vitamins and minerals including B-vitamins,
STICKY QUINOA & CHICKEN selenium and magnesium for muscle repair. Greens such as English spinach are easy
MEATBALL LETTUCE CUPS to add to many midweek meals and are
SERVES 4 NUT BUTTER SATAY NOODLES perfect for topping up B-vitamins like
WITH CRISPY CHICKEN folate, as well as boosting levels of
1/2 cup (100g) quinoa SERVES 4 antioxidant carotenoids, which help to
500g chicken mince protect vision and cellular damage.
2 tbs finely chopped Thai basil, 8 boneless chicken thighs (skin on
plus extra whole leaves to serve – ask your butcher) CARAMELISED GARLIC & SPINACH
For stockist details, see Directory, p 153.

1 tbs finely grated ginger 1/3 cup (95g) ABC butter (almond, GNOCCHI WITH RICOTTA
2 garlic cloves, crushed brazil nut and cashew butter) SERVES 4
2 slices stale wholegrain bread, 2 garlic cloves, crushed
very finely chopped 2 tbs soy sauce 1 garlic bulb
2 tbs sunflower oil 1 tbs each maple syrup and sesame oil 3/4 cup (185ml) extra virgin olive oil
100ml kecap manis (Indonesian Juice of 1 lime 1 bunch English spinach, chopped,
sweet soy sauce) 300g wheat noodles (we used udon) plus extra spinach leaves to serve
2 tbs rice wine vinegar Chopped roasted cashews and 1/2 cup (40g) grated pecorino or

2 baby cos lettuces, leaves separated micro coriander, to serve parmesan, plus extra to serve


500g gnocchi Place the oats in a small food processor until fragrant. Add tamarind and tomato
25g unsalted butter and whiz until finely chopped. paste, and cook for 1 minute, then add
1 tbs white wine vinegar Combine zucchini with 1 tsp salt then canned tomato, fresh tomato and 1 cup
1 cup (240g) ricotta, crumbled place in a colander lined with a clean Chux (250ml) water. Simmer for 5 minutes or until
or muslin for 5 minutes to drain. Squeeze slightly reduced. Add salmon and cook for
Preheat oven to 220°C. Place the garlic excess liquid from the zucchini, then place 4-5 minutes until just cooked through.
on a piece of foil, drizzle with 1 tbs oil and in a bowl with oats, egg, haloumi, herbs Top curry with sugar snap peas and serve
wrap to enclose. Place on a baking tray and cayenne, and stir to combine. with coriander leaves, chilli, coconut flakes
and roast for 30 minutes or until very soft. Heat oil in a frypan over medium-high and naan bread.
Squeeze the garlic from cloves into a food heat. In batches, add 1/4 cup zucchini batter
processor (discard garlic skins), with the to pan for each fritter. Cook for 2 minutes
spinach, pecorino and 1/2 cup (125ml) oil. each side or until golden and crisp. Drain on
Season, then whiz until smooth. Set aside. paper towel. Repeat with remaining batter An excellent source of high-quality
Cook the gnocchi in a large saucepan Drain oil from pan and return to medium protein and easily absorbed iron and zinc,
of boiling salted water according to packet heat. Add the chorizo and cook, tossing, lean red meat can help support muscle
instructions. Drain, reserving 1/3 cup (80ml) for 3-4 minutes until crisp. function and a healthy immune system.
cooking liquid. Serve fritters with chorizo, sliced tomato,
Heat remaining 2 tbs oil and butter in lime wedges and extra mint and dill. STEAK WITH PORCINI BUTTER
a large frypan over medium-high heat. AND CHARRED ONIONS
Add the gnocchi and cook, tossing, for SERVES 4
4-5 minutes until golden. Add the vinegar,
reserved cooking liquid and spinach Oily fish such as salmon, rich in omega-3 2 tbs dried porcini mushrooms (from
sauce, and toss through gnocchi. fats and protein, help fight inflammation greengrocers), very finely chopped
Divide gnocchi among bowls. Dot with while the high protein levels support 2 garlic cloves, crushed
ricotta, and sprinkle with the extra muscle growth and repair. 2 tbs thyme leaves
pecorino and spinach leaves. 100g unsalted butter, softened
SALMON DURBAN CURRY 4 x 150g minute steaks
SERVES 4 1 bunch salad onions, halved lengthways
2 lemons, halved
Oats are a simple way to boost power 2 tbs sunflower oil Extra virgin olive oil, to brush
levels either in the morning, or used 11/2 tsp each mustard seeds and
in clever ways, such as in this fritter batter. cumin seeds Place porcini in a bowl with 2 tbs boiling
They’re a great source of carbohydrates 1 onion, sliced water. Set aside until liquid is absorbed,
and fibre, and a sustaining wholegrain 3 garlic cloves, chopped then add garlic, thyme and butter. Season
fuel for active people. 1 tbs grated ginger and stir to combine. Spread half the butter
12 curry leaves over steaks. Preheat a large frypan over
HALOUMI, OAT & ZUCCHINI 2 tbs masala or madras curry powder high heat until smoking. In batches, cook
FRITTERS WITH CRISPY CHORIZO 11/2 tbs tamarind puree steaks for 1 minute on one side, then turn
SERVES 4 2 tbs tomato paste and cook for 30 seconds for medium-rare,
400g can whole tomatoes or until cooked to your liking. Remove the
3/4 cup (65g) rolled oats 4 truss tomatoes, cut into wedges steaks from pan and rest, loosely covered
4 zucchinis, grated 800g skinless salmon fillet, pin-boned, with foil, for 4 minutes.
2 eggs cut into 3cm pieces Meanwhile, wipe pan clean and return to
250g haloumi, grated 150g sugar snap peas, blanched high heat. Brush onions and lemon halves
2 tbs chopped dill fronds, Coriander leaves, sliced small green chilli, with olive oil and cook for 2 minutes each
plus extra fronds to serve coconut flakes and naan bread, to serve side until charred and slightly tender.
1/2 bunch mint, leaves chopped, Serve steaks with lemon and onions and
plus extra whole leaves to serve Heat oil in a saucepan over medium heat. top with remaining porcini butter.
1 tsp cayenne pepper Add mustard and cumin seeds, and cook
1/2 cup (125ml) extra virgin olive oil for 1 minute or until popping. Add onion
2 x 140g chorizo, finely chopped and cook, stirring, for 3-4 minutes until For more healthy midweek
Sliced green tomato and lime wedges, softened. Add garlic, ginger and curry meals packed with flavour.
to serve leaves, and cook for a further 1-2 minutes


AS A MOTHER OF TWO young boys, who is juggling a few different careers (say hello
to your Opera singer, actor, food writer and TV host!), I find it a necessity to come up
with shortcuts and hacks to make life more manageable and the daily chores a little
more enjoyable. I am sure that many of you are stuck in a similar predicament, whether
you are running busy households, freelancing, submerged in studies, the CEO of
a mega enterprise, or all four of the above!
We have all been in that situation when relatives from interstate arrive for the weekend,
friendly neighbours and their children drop in on a Saturday or it’s your turn to bring a
plate for the fete at the local primary school. What can we offer that can be made with
very little effort and in a short time without sacrificing flavour?
Never fear, because I’ve come up with a few simple yet impressive dessert recipes you
can whip up in your food processor faster than you can say ‘cake batter’! From fruity, oozy
cobbler, indulgent chocolate brownies and nutty amaretti to a luscious lemon drizzle olive
oil cake and scones that are ready to be served within 20 minutes of pressing the ‘on’
button, I have it covered. This is delicious baking made easy and, to top it off, you won’t
even need to get your hands dirty. Perfect for every busy cook. Win-win!

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@silviacolloca @silviascucina App for Cook Mode

COFFEE & HAZELNUT AMARETTI Finely grated zest and juice of 1 lemon STRAWBERRY & RHUBARB COBBLER
MAKES 20 3 eggs SERVES 8
1/2 cup (125ml) buttermilk

2 eggwhites, at room temperature 1/3 cup (80ml) extra virgin olive oil 400g strawberries, hulled, halved
150g caster sugar, plus extra to sprinkle 1 vanilla bean, split, seeds scraped 500g rhubarb, cut into 2cm pieces
3 cups (300g) hazelnut meal Lemon thyme sprigs (optional), to serve 3/4 firmly packed cup (170g) brown sugar

1 tsp vanilla bean paste 21/2 tbs cornflour

11/2 tbs instant coffee powder LEMON GLAZE 1 vanilla bean, split, seeds scraped
12 dark chocolate coated coffee beans 1 cup (150g) pure icing sugar, sifted Finely grated zest and juice of 1 orange
Juice of 1 lemon Pure (thin) cream, to serve
Place all ingredients, except coffee beans,
in a food processor and whiz until a soft, Preheat the oven to 180°C. Grease and COBBLER TOPPING
sticky batter forms. Working with 1 tbs line a 20cm springform cake pan with 3 cups (450g) self-raising flour
batter at a time, roll into 20 equal-sized baking paper. 110g thick Greek-style yoghurt
balls. Sprinkle with extra sugar then push Combine flour, sugar and lemon zest 1/3 firmly packed cup (80g) brown sugar

one chocolate covered coffee bean into in a bowl and set aside. Place eggs in a 3 eggs
the top of each ball and flatten slightly food processor, then, with the motor 150ml extra-virgin olive oil
using your hand. Place the amaretti on a running, gradually add buttermilk, oil,
large baking tray lined with baking paper vanilla seeds and lemon juice, whizzing Preheat the oven to 180°C. Combine the
and chill for 30 minutes. until smooth. Add the dry ingredients and strawberries, rhubarb, sugar, cornflour,

Preheat the oven to 170°C. Bake the pulse until just combined. Pour batter into vanilla pod and seeds, and orange zest and
amaretti for 15-18 minutes until cracking pan and bake for 45 minutes or until golden juice in a 20cm x 30cm ovenproof dish and
slightly, but still soft. Cool on a wire rack and a skewer inserted into the centre set aside for 30 minutes to soften.
before serving. comes out clean. Allow to cool in pan, then For the topping, place all ingredients in
transfer to a wire rack to cool completely. a food processor and whiz until smooth.
OLIVE OIL LEMON DRIZZLE CAKE For lemon glaze, place icing sugar in a Remove vanilla pod from strawberry
SERVES 10 bowl and gradually stir through enough mixture, then dollop the batter over the
lemon juice until a smooth, runny icing. fruit. Bake for 30-35 minutes until golden
21/2 cups (375g) self-raising flour, sifted Drizzle glaze over the cake and top and cooked through. Cool slightly.
11/2 cups (330g) caster sugar with lemon thyme, if using, to serve. Serve cobbler with cream.




Mascarpone scones.
OPPOSITE: flourless
walnut brownies with
whipped ricotta.

42 /3 cups (700g) self-raising flour,

plus extra to dust
100g caster sugar
11/2 cups (375g) mascarpone,
plus extra to serve
11/2 tsp vanilla bean paste
3/4 cup (185ml) milk, plus extra to brush

2 tsp black sesame seeds

1/3 cup (45g) slivered almonds

Strawberry jam, to serve

Preheat the oven to 200°C. Place flour,

sugar, mascarpone, vanilla, and a pinch of
salt in a food processor and pulse until it
resembles breadcrumbs. Add milk, then
whiz until dough just comes together. Turn
out onto a lightly floured surface and bring
together with your hands. Roll dough out
to a 3.5cm-thick rectangle, then, using a
7cm pastry cutter, cut out circles, bringing
remaining dough together and cutting to
make 12 circles in total. Place onto a baking
tray lined with baking paper, brush with
milk and scatter over sesame seeds and
slivered almonds. Bake for 18-20 minutes
until golden and cooked through.
Cool on a wire rack then split in half and RICOTTA ICING pan and bake for 35-40 minutes until just
serve with extra mascarpone and jam. 500g ricotta, drained cooked through, but still soft in the centre.
300ml thickened cream Cool in pan for 20 minutes, then turn out
FLOURLESS WALNUT BROWNIES 1/3 cup (40g) pure icing sugar, sifted onto a wire rack to cool completely.
WITH WHIPPED RICOTTA 1 vanilla bean, split, seeds scraped For the icing, place the ricotta in a food
MAKES 12 processor and whiz until smooth. Add
Preheat the oven to 180°C. Grease and line cream, icing sugar and vanilla seeds, and
21/2 cups (250g) walnuts a 20cm square cake pan with baking paper. whiz until smooth and combined.
1 cup (220g) caster sugar Place the walnuts and sugar in a food Slice the brownie into 12 squares and
150g each dark and milk chocolate, processor and whiz until the walnuts are top with ricotta icing to serve.
melted, cooled crushed. Add the melted dark and milk
6 eggs chocolates and pulse to combine. With the
1 tsp ground cinnamon motor running, add the eggs, 1 at a time,
1/4 tsp ground cloves then add the spices, orange zest and a For more of Silvia’s Italian bakes.
Finely grated zest of 1 orange pinch of salt. Pour the batter into the cake 77

F rench
There’s no doubt about it, Guillaume Brahimi is a French master. This month he recreates
favourite home-style dishes from his childhood in France. Just add a carafe de vin rouge!
Brussels sprouts with mustard
cream and speck (recipe p 84).
OPPOSITE: wagyu beef daube
(recipe p 80). ‘Scope’ dinner plate
in charcoal, Country Road; ‘Scissor
Spindle’ dining chair in black
(used throughout), West Elm. 79

Celeriac veloute with

sage brown butter

Blue-eye & mussel pie

with Pernod and fennel.
‘Scope’ platter in
charcoal, Country Road.


Mini Paris-Brests
with praline cream
For stockist details, see Directory, p 153. 85
1 tbs nam prik pao (Thai chilli paste –
from Asian grocers) or other chilli paste
250g vine-ripened cherry tomatoes
150g oyster mushrooms
500g peeled prawns (tails intact),
deveined, butterflied DAIRY-FREE
Juice of 2 limes
1/4 cup (60ml) fish sauce

3 tsp coconut sugar

Heat oil in a large pan over medium heat.

Cook lemongrass, galangal and garlic for
30 seconds or until fragrant. Add kaffir lime
and stock, increase heat to medium-high
and bring to the boil. Add chillies and
chilli paste, and simmer for 5 minutes
or until fragrant. Add tomatoes and
mushrooms, and simmer for 5 minutes or
until tender. Add prawns and simmer for
2 minutes or until cooked through, then stir
in lime juice, fish sauce and coconut sugar.
Divide soup among bowls to serve.



1/3 cup white (shiro) miso

2 cups (500ml) chicken stock
3cm piece (15g) ginger, sliced
2 x 200g sirloin steaks
1 tbs extra virgin olive oil PARSNIP & LEEK SOUP WITH 1/4cup (60ml) oil. Season. Bake for
1 tbs shichimi togarashi (Japanese ROASTED GARLIC AND THYME OIL 18 minutes or until golden. Set aside.
‘seven flavour’ spice mix) SERVES 4 Meanwhile, heat 2 tbs oil in a large pan
270g dried udon noodles, cooked over medium-low heat. Cook leek, stirring
according to packet instructions 1 garlic bulb occasionally, for 20 minutes or until very
1/2 cup (80g) sauerkraut 140ml extra virgin olive oil soft. Chop remaining parsnips and add to
Amaranth leaves (from greengrocers), 4 parsnips, peeled pan with bay. Cook, stirring, for 2 minutes
chilli oil and soy sauce, to serve 3 leeks (white part only), or until coated. Add stock, increase heat to
thinly sliced high and bring to the boil. Reduce heat to
Place the miso, stock, ginger and 2 cups 3 bay leaves medium-low and simmer for 40 minutes or
(500ml) water in a pan over medium heat. 1.5L (6 cups) chicken or vegetable stock until parsnip is very tender. Remove bay
Bring to a simmer, then set aside and 1/2 cup thyme leaves and cool slightly. Using a stick blender,
cover to keep warm. 1/4 cup (35g) hazelnuts, toasted, blend until smooth. Stir in garlic.
Season steaks with salt. Heat oil in a chopped Heat remaining 1 tbs oil in a frypan over
frypan over medium heat. Cook steaks for medium heat. Add thyme leaves, stir to
4 minutes each side for medium-rare or Preheat oven to 200°C. Place garlic on coat, then immediately remove from heat.
until cooked to your liking. Rest, loosely a piece of foil, drizzle with 1 tbs oil and Serve soup topped with parsnip chips,
covered with foil, for 5 minutes. Scatter wrap to enclose. Place on a baking tray hazelnuts and drizzle with thyme oil.
steaks with togarashi and thinly slice. and roast for 40 minutes or until very soft.
Divide noodles among bowls. Ladle Squeeze garlic from cloves and set aside.
over broth and top with steak, sauerkraut While garlic is cooking, cut one parsnip
and amaranth leaves. Serve drizzled with into matchsticks. Place on a baking tray For more nourishing
winter meal ideas.
chilli oil and soy sauce. lined with baking paper and drizzle with 93

I AM NEVER really tempted by dessert in summer, just a piece of fresh fruit or at most
a homemade ice cream will do me, but come winter things are very different. The first
hint of cooler nights and I start dreaming about what delicious sticky, gooey pudding
I can come up with to end a meal. It must be something to do with my English upbringing
where the delights of my mum’s railway pudding (steamed sponge served with warmed
golden syrup) or self-saucing number we called ‘chocolate puddle’ were regularly on the
menu. I can also remember having my first taste of a sticky toffee pudding back in the
‘70s in the Lakes District. It has certainly become a classic dish that almost every chef
worth his salted caramel has replicated, and it’s a favourite in my house.
This month, I decided to add a twist to some of my favourites, including a bread and
butter pudding using waffles, a crumble with molten white chocolate and a passionfruit
twist on lemon delicious. All of them epitomise what we call ‘comfort food’, the sort of
thing that wraps you in a warm blanket and makes you feel good no matter how cold it is.

@vallilittle Download our enhanced App for Cook Mode


SERVES 4 You will need a kitchen blowtorch.
6 Granny Smith apples
3 beurre bosc pears, peeled, 85g fresh white breadcrumbs 1/2 cup (110g) demerara sugar

cored, chopped Finely grated zest of 1 lemon Finely grated zest of 1/2 lemon
2 cups (300g) frozen blackberries 1 tsp vanilla extract 1 tbs custard powder
2 tbs plain flour 240g caster sugar 1 cup (330g) dulce de leche
1/2 cup (110g) caster sugar 300ml each pure (thin) cream and milk Icing sugar, to dust
1 tsp vanilla bean paste 60g unsalted butter
Double cream, to serve 4 eggs, separated PASTRY
1/4 cup (80g) raspberry jam, warmed 2 cups (300g) plain flour
WHITE CHOCOLATE CRUMBLE 1 cup (150g) self-raising flour
75g unsalted butter, softened Preheat the oven to 180°C. Grease 1/4 cup (35g) cornflour

150g brown sugar four 300ml ovenproof serving dishes. 1/4 cup (30g) custard powder

1 tsp vanilla bean paste Combine the breadcrumbs, lemon 2 tbs icing sugar
2 /3 cup (100g) plain flour zest, vanilla and 1/4 cup (55g) sugar in 200g cold unsalted butter, chopped
1/2 cup (45g) rolled oats a heatproof bowl. Place the cream, milk 2 egg yolks, plus 1 extra egg
1/2 cup (90g) white chocolate chips and butter in a saucepan over medium 1 tbs demerara sugar
heat. As soon as cream mixture starts
Place pear, blackberries, flour, sugar and to bubble around the edge, pour over For the pastry, place the flours, custard
vanilla in a bowl and toss to combine. breadcrumbs. Set breadcrumb mixture powder, icing sugar and a pinch of salt in
Place in a saucepan with 1/4 cup (60ml) aside for 10 minutes to soak, then add egg a food processor. Pulse to combine, then
water and bring to the boil. Reduce heat yolks and beat to combine. Divide mixture add the butter and whiz to fine crumbs.
to low and cook, stirring occasionally, for among prepared dishes and place in Add egg yolks and 2/3 cup (165ml) cold
5-6 minutes until fruit has softened and a large roasting pan. Pour in enough water and whiz until the pastry comes
starts to release juice. Set aside. boiling water to come one-third up the together in a smooth ball. Enclose pastry
For crumble, rub butter, sugar, vanilla, sides of the dishes. Bake for 15 minutes in plastic wrap and chill for 2 hours.
flour and oats in a bowl until large clumps or until just firm. Cool slightly, then divide To make filling, peel apples and remove
form. Add chocolate and stir to combine. jam among dishes and spread over the top. cores, then thinly slice. Place in a pan with
Freeze for 20 minutes to firm up. Using electric beaters, whisk the demerara sugar, lemon zest and 1/2 cup
Preheat the oven to 180°C. Divide the eggwhites to soft peaks, then gradually (125ml) water over medium heat, stirring
fruit filling among two shallow ovenproof add remaining 185g sugar, beating until until sugar dissolves. Bring to the boil,
dishes and scatter over crumble. Place on stiff peaks form. Dollop meringue over then reduce heat to low. Cover and cook,
a baking tray and bake for 20-25 minutes pudding, then use a kitchen blowtorch to stirring occasionally, for 10 minutes or until
until golden. Serve with double cream. caramelise meringue. Serve immediately. apples have softened. Set aside to cool. 97
Preheat the oven to 200°C. Grease
four 12cm pie dishes. Divide the pastry into
two equal pieces. Divide one portion into
4 pieces, then roll out each piece on a
lightly floured surface until 3mm thick and
use to line the base and sides of the pie
dishes, leaving 2cm overhanging. Scatter
1 tsp custard powder over each base.
Divide spoonfuls of the apple filling among
the pie dishes, alternating with spoonfuls
of the dulce de leche until all filling and
dulce de leche are used. Brush pastry
edges with a little cold water. Roll out the
remaining pastry on a lightly floured
surface until 3mm thick. Cut into 16 x
3cm-wide strips and 12 x 1cm-wide strips.
Using 4 large strips and 3 thin strips each,
weave a lattice pattern over each pie. Trim
excess pastry, leaving 1cm overhanging,
then crimp pastry edges to seal. Whisk
whole egg with 1 tbs cold water and brush
over the pastry. Scatter pies with demerara
sugar. Place pies on a baking tray and
bake for 20 minutes, then reduce heat to
180°C and bake for a further 20 minutes
or until golden and cooked through. zest and juice and the passionfruit pulp, 300ml each thickened cream and milk
Serve pies warm, dusted with icing sugar then, on low speed, add the flour and 150g golden syrup, plus extra to serve
milk in two batches, beating well until Finely grated zest of 1 orange
PASSIONFRUIT LEMON DELICIOUS combined. Remove from stand mixer. 1 tsp vanilla extract
SERVES 6 Whisk the eggwhites with a pinch of salt 1/4 cup (60ml) whisky

until stiff peaks form. Fold one-quarter Vanilla ice cream, to serve
Pulp of 5 passionfruit eggwhites into the passionfruit batter
125g unsalted butter, softened to loosen, then fold through remaining Grease a shallow 30cm x 40cm baking dish.
200g caster sugar eggwhites. Pour into the baking dish Spread marmalade over both sides of the
4 eggs, separated and place in a large roasting pan. Pour waffles and place in a single layer in dish.
Finely grated zest and juice of 1 lemon in enough boiling water to come halfway Place eggs and yolks in a heatproof bowl
125g self-raising flour up the sides of the baking dish. Bake for and whisk to combine. Place cream, milk,
400ml milk 45-50 minutes until risen and set. golden syrup, zest and vanilla in a pan over
Double cream, to serve Meanwhile, for the passionfruit syrup, medium heat, stirring until syrup dissolves.
place sugar and 1 cup (250ml) water in a As soon as cream bubbles around the
PASSIONFRUIT SYRUP saucepan over medium heat. Stir until the edge, slowly pour over egg mixture,
1 cup (220g) caster sugar sugar dissolves, then simmer for 10 minutes whisking constantly until combined. Stir in
Pulp of 6 passionfruit or until reduced by half. Add passionfruit whisky, then pour over waffles. Set aside
pulp and cook for a further 2 minutes at room temperature for 2 hours to soak.
Preheat the oven to 160°C. Grease or until combined. Set aside to cool. Preheat oven to 180°C. Bake pudding
a 22cm baking dish. Serve pudding with syrup and cream. for 40-50 minutes until golden and custard
Place passionfruit pulp in a bowl and is set with a slight wobble. Cool slightly.
whisk with a fork to loosen. Place the WAFFLE BREAD & BUTTER PUDDING Serve pudding with ice cream.
butter and sugar in the bowl of a stand SERVES 8-10
mixer and beat on high for 5 minutes
or until thick and pale. Add egg yolks, 1/2cup (170g) orange marmalade
For more indulgent warming
1 at a time, beating well after each 15 store-bought rectangular waffles
winter desserts.
addition, until combined. Add the lemon 3 eggs, plus 2 extra egg yolks
When it comes to pleasing a crowd, nothing has star-status like the spud, says
Jamie Oliver. Here he elevates potatoes from bit-player to starring role with
totally moreish roasties, a super crisp potato tart and extra creamy bacon mash.

Pommes Anna (recipe p 106).

OPPOSITE: posh ham, egg
& chips (recipe p 102). 101
POSH HAM, EGG AND CHIPS into frypan and cook for 3-4 minutes until
SERVES 4 whites are set but yolks are still runny or
Good roast potatoes deserve to be the until cooked to your liking.
main event, so I’ve teamed these epic, Serve potatoes with prosciutto, rocket
roasties with simple eggs and prosciutto. salsa verde and fried eggs.

4 large (about 300g) sebago potatoes, CHESTNUT & BACON

30g unsalted butter SERVES 4
1 garlic bulb, cloves separated The sweet nutty flavours in this mash make
1 tbs extra virgin olive oil, it a brilliant match for roast chicken.
plus extra to drizzle
1/2 bunch rosemary, leaves picked 1kg sebago potatoes, peeled, halved
4 eggs 50g unsalted butter
Thinly sliced prosciutto and rocket 100g vacuum-packed chestnuts
leaves, to serve (from gourmet food shops)
4 rashers streaky bacon, sliced
SALSA VERDE 3 rosemary sprigs, leaves picked
2 garlic cloves, finely chopped Pinch of freshly grated nutmeg
“POTATOES ARE 30g capers, rinsed, drained, 50ml double cream (optional)
finely chopped Roast or barbecue chicken and gravy,
A COMFORTING 30g pickled gherkins, finely chopped to serve
6 anchovy fillets in oil, drained,
CROWD-PLEASER, finely chopped Place potatoes in a large saucepan of cold
AND ARE A GREAT 1/2 bunch flat-leaf parsley leaves, salted water over high heat. Bring to the
finely chopped boil and cook for 15-20 minutes until
CARRIER OF LOADS 1 bunch basil leaves, finely chopped tender. Drain in a colander and set aside
1/4 bunch mint leaves, finely chopped for 5 minutes to dry.
OF DIFFERENT 1 tbs Dijon mustard Melt the butter in a deep frypan over
FLAVOURS, WHICH 1/4 cup (60ml) red wine vinegar

2 /3 cup (165ml) extra virgin olive oil

medium heat. Add chestnuts and bacon,
and cook, stirring and gently breaking up
IS WHY I BELIEVE chestnuts, for 3 minutes, then add the
Preheat oven to 190°C. Place potatoes in a rosemary and cook, stirring, for a further
THAT RATHER THAN pan, cover with cold salted water and bring 2 minutes or until bacon is crisp. Set aside.
BEING A SIDE TO to the boil over medium heat. Cook for Return potatoes to original pan and
10-15 minutes until par-boiled. Drain in a mash using a potato masher. Season. Add
PROP UP OTHER colander and set aside for 3 minutes to dry. the nutmeg and stir in the cream, if using,
Shake colander to roughen potatoes (this then stir through half the bacon mixture.
DISHES, POTATOES will help them crisp). Place in a roasting pan Top potato with remaining bacon
CAN AND SHOULD with butter, garlic and oil, season and toss mixture and serve with roast chicken.
to coat. Roast for 30 minutes or until light
BE THE HERO OF golden. Remove from oven and gently INDIAN SPICED POTATOES
squash each potato a little with a spatula. WITH CHICKEN THIGHS
ANY MEAL.” Add rosemary, then drizzle with SERVES 6
oil and shake pan to coat. Increase oven to Roasting the chicken on top of these
220°C and roast for a further 40-45 minutes spice-packed spuds means you get the
until crisp, golden and cooked through. full whack of flavour as the juices seep
Download our enhanced Meanwhile, for salsa verde, place garlic, into the potatoes.
App for Cook Mode
capers, gherkins, anchovies and herbs in a
bowl. Add mustard and vinegar, then slowly 800g King Edward potatoes,
stir in the olive oil. Season and set aside. cut into 3cm pieces
Heat the oil in a large non-stick frypan 4 tomatoes, cut into 3cm pieces
over medium heat. Carefully crack eggs 1 large onion, cut into 3cm pieces


Chestnut & bacon

mashed potato

Indian spiced
potatoes with
chicken thighs
(recipe p 102).
with poached fish.
1 eggplant, cut into 3cm pieces
1 red capsicum, seeds removed,
cut into 3cm pieces
2 tbs extra virgin olive oil
2 tbs mustard seeds
2 garlic cloves, sliced
4cm piece ginger (20g), grated
1/4 cup curry leaves

1 small bunch coriander, stalks chopped,

leaves picked
11/2 tsp ground turmeric
6 large chicken thighs (bone in)
Sliced long green chillies and papadums,
to serve

1/2 cup(140g) thick Greek-style yoghurt
1 small bunch mint, leaves picked
1cm piece ginger (5g)
1 long green chilli, chopped
Juice of 1/2 lemon

Preheat oven to 190°C. Place potatoes

in a large saucepan of salted water over
medium heat. Bring to the boil and cook
for 10 minutes or until tender. Drain in a 4 spring onions, thinly sliced To make the sauce, melt the remaining
colander. Set aside for 3 minutes to dry. 1/2 small bunch chives, chopped 40g butter in a frypan over medium heat.
Place in a bowl and add tomato, onion, 1 bunch watercress, chopped, Add the garlic and cook for 2 minutes or
eggplant and capsicum. Toss to combine. plus extra whole sprigs to serve until softened, then pour in the cider. Place
Heat oil in a large frypan over medium 70g unsalted butter, chopped a large steamer basket over the pan and
heat. Add mustard seeds, garlic, ginger, 1 garlic clove, finely chopped add the fish fillets. Cover and steam for
curry leaves, coriander stalks and turmeric, 200ml cider 6 minutes or until just cooked (all the lovely
and cook, stirring, for 2 minutes or until 4 x 150g white fish fillets (skin on – such fish juices will end up in the sauce below).
fragrant. Remove from heat and set aside. as flathead or snapper), pin-boned By the time the fish is cooked, the cider
When cooled, add to potato mixture. Stir 2 tsp baby capers, rinsed, drained mixture should have reduced by half.
to combine and place in a roasting pan. 1 heaped tbs creme fraiche Remove steamer basket and set the fish
Arrange chicken on top, season, then roast Small bunch flat-leaf parsley, aside. Keep warm. Stir the capers, creme
for 1 hour or until chicken is cooked and leaves chopped fraiche and parsley into the sauce.
vegetables are crisp and fragrant. Celery leaves, to serve Divide fish among plates, pour over the
For dressing, whiz all ingredients in sauce and serve with the champ and a few
a food processor until smooth. Season. Place potatoes in a large saucepan of sprigs of watercress and celery leaves.
Top chicken with coriander leaves and salted water over medium heat and cook
chilli. Serve with papadums and dressing. for 15-20 minutes until tender. Drain in a HASSELBACK POTATOES
colander and set aside for 5 minutes to dry. SERVES 4
CHAMP WITH POACHED FISH Meanwhile, place milk, bay leaves and The crevices in these crispy, golden
SERVES 4 spring onions in a large deep frypan over potatoes hold loads of extra flavour.
Champ, an Irish classic of mash and spring medium heat. When the milk begins to I love them with a perfect steak and
onion, works beautifully with white fish. bubble around the edge, remove from a bitter mixed green salad.
heat. Discard bay leaves, then add chives
1kg King Edward potatoes, and watercress. Return the potato to 1kg desiree potatoes
peeled, halved original pan and mash with a potato 40g unsalted butter, melted
400ml milk masher. Stir in milk mixture until smooth. 1/2 bunch flat-leaf parsley, leaves chopped

2 bay leaves Season, then stir in 30g butter. 4 rosemary sprigs, leaves picked 105

20g parmesan, grated

30g fresh breadcrumbs

Preheat oven to 190°C. Cut slices into each

potato, 3-6mm apart (cut deep but not all
the way through). Place in a roasting pan,
drizzle over half the butter and scatter over
herbs. Season. Roast for 1 hour, then
remove from oven. Combine cheese and
breadcrumbs. Sprinkle over potatoes,
drizzle with the remaining butter, then
return to the oven and cook for a further
10 minutes or until golden. Serve hot.


Begin this recipe 1 day ahead.

1 smoked ham hock (about 1.2kg)

300ml tomato passata (sugo)
1 large onion, very finely chopped
2 garlic cloves, crushed
1 thyme sprig, plus extra to serve
1 rosemary sprig, leaves picked
1 bay leaf
500g pork belly, skin removed,
cut into 2cm pieces medium heat. Bring to the boil, then cook Preheat oven to 180°C. Heat oil in a large
2 cups (500ml) chicken stock for 15 minutes or until tender. Drain and pan over medium-low heat and cook
2 chipotle chillies in adobo sauce mash with a potato masher or ricer. Add onion, stirring, for 15 minutes or until soft.
50g demerara sugar the butter and milk, then season and stir Stir in horseradish, then set aside to cool.
1 tbs smoked paprika (pimenton) through cheese. Rinse potato under running water to
2 tbs bacon jam (from gourmet Preheat oven to 180°C. Spoon the ham remove starch. Spread on a clean tea
food shops) filling into a 30cm x 20cm pie dish and top towel and pat dry with paper towel.
2 x 400g cans cannellini beans, drained with mash. Bake for 25 minutes or until Grease the base of a 20cm ovenproof
1kg potatoes, peeled, cut into 2cm pieces hot and topping is golden (if the filling frypan with the ghee. Arrange the potato
40g unsalted butter has been chilled, cook for 45 minutes or over base in overlapping circles, brushing
2 tbs milk until hot and golden). each layer with ghee and seasoning as
100g cheddar, grated Serve pie warm topped with extra you go. When you have used half the
thyme sprigs. potatoes, sprinkle over onions and
Place ham hock in a large bowl of cold Gruyere. Continue layering potato. Bake
water. Cover and chill overnight to soak. POMMES ANNA on the bottom shelf of the oven for 1 hour
The next day, preheat oven to 160°C. SERVES 6-8 or until tender. Run a knife around the pan,
Drain ham. Place all ingredients, except This recipe is brilliant with a ploughman’s then press a plate against the potatoes
beans, potatoes, butter, milk and cheese, platter of your favourite cheeses, cured and tilt the pan over a bowl to catch the
in a casserole dish. Season with pepper. meats and a crisp apple and walnut salad. excess ghee. Slide the potato cake onto
Cover and bake for 3-31/2 hours until meat a board and serve crisp-side up.
is falling away from bone. Set aside to cool. 1 tbs olive oil Drizzle tart with truffle oil, if using, and
Remove and discard chillies and shred 3 red onions, sliced serve with a ploughman’s platter.
meat from ham hock. Discard bone. Skim 2 tbs freshly grated horseradish
excess fat from casserole, then return ham 1kg waxy potatoes, very thinly sliced
to casserole. 100g ghee
To make the topping, place potato in a 20g Gruyere cheese, grated For more of Jamie’s takes
on cold weather classics.
large saucepan of cold salted water over Truffle oil (optional), to serve

Ham hock & pork
belly pie. OPPOSITE:
hasselback potatoes
(recipe p 105).

Produce Awards national judge Matt Moran
staves off the cold weather with hearty
winter recipes exploring the bounty of
meats from Australia’s paddocks – think
slow-cooked sticky beef short rib, cracking
porchetta, rich shepherd’s pie and more.


Herb & garlic
porchetta with
roast winter
(recipe p 112)
“It’s no secret that I’m a committed carnivore.
I’m a country boy and grew up on a farm – in fact,
I still have a working farm to this day in the Central
Tablelands of NSW. So beef, pork and lamb (and
of course poultry and game) all frequent my table
– I really do love them all.
In winter I get right into comfort food with cuts
that respond to a gentler style of cooking, yielding
melt-in-the-mouth results and with full–flavoured
braising juices to spoon over at the end.”
Download our enhanced
@chefmattmoran @chefmattmoran App for Cook Mode

HERB & GARLIC PORCHETTA WITH a chopping board. Spread herb mixture 2 carrots, chopped
ROAST WINTER VEGETABLES over pork flesh, leaving a 1cm border, 1 leek (white part only), chopped
SERVES 6-8 and season with pepper. Roll up belly 1 celeriac, cut into 1.5cm pieces
tightly from the long edge to form a 2 onions, chopped
1kg rock salt log shape, making sure the skin is on the 4 garlic cloves, finely chopped
1.5kg boneless pork belly outside and not overlapping. Tie securely 1 rosemary sprig, leaves chopped
1/2 bunch oregano, leaves with kitchen string at 3cm intervals to 1/2 bunch thyme, leaves picked

finely chopped ensure pork holds its shape. Place pork 1 cup (250ml) port
1/2 bunch sage, leaves finely chopped on a wire rack set in a roasting pan. Roast 2 cups (500ml) red wine
1 rosemary sprig, leaves picked for 30 minutes or until skin is golden and 2 cups (500ml) veal or beef stock
Finely grated zest of 1 lemon starting to crisp. Reduce oven to 160°C 1.3kg (about 6) royal blue or desiree
2 garlic cloves, crushed and cook for a further 11/2 hours or until potatoes, peeled, quartered
1/3 cup (80ml) extra virgin olive oil, tender and crackling is crisp. Remove and 5 egg yolks
plus extra to brush set aside to rest, loosely covered with foil, 1 cup (250ml) pure (thin) cream
1 bunch thyme, leaves finely chopped for 10 minutes before carving. 2 tbs cornflour, dissolved in 1/4 cup
100g unsalted butter, melted Meanwhile, place the butter, Jerusalem (60ml) water
600g (about 10) Jerusalem artichokes artichokes and remaining thyme leaves 200g frozen peas, thawed
1 radicchio, cut into wedges in a bowl. Toss to combine and place in 1/2 bunch oregano leaves, chopped

Vincotto (from gourmet food shops) a roasting pan. Roast on shelf below pork 1/2 bunch tarragon leaves, chopped

or balsamic vinegar, to drizzle for final 40 minutes of cooking or until

tender and crisp. Preheat the oven to 170°C. Heat the oil in
Spread half the salt over the base of a Preheat a chargrill pan to high heat. a large casserole dish over medium-high
deep-sided baking tray about the same Brush the radicchio with oil and chargrill heat. Coat the lamb in flour, shaking off
size as the pork belly. Top with the pork for 1 minute each side or until lightly excess. In batches, cook lamb, turning,
belly, skin-side up, then cover pork with charred. Drizzle with vincotto. for 6-8 minutes until browned all over.
remaining salt. Cover with plastic wrap To serve, slice pork and serve with Remove from pan and set aside. Reduce
and chill for 3 hours to cure slightly. Jerusalem artichokes and radicchio. heat to medium, then add carrot, leek
Remove the pork, rinse well under cold celeriac, and onion, and cook, stirring, for
running water to remove the salt, then MORAN FAMILY SHEPHERD’S PIE 4-5 minutes until softened. Add garlic,
pat dry with paper towel. Using a sharp SERVES 4-6 rosemary and thyme, and cook, stirring,
knife, score pork skin in 5mm intervals. for a further 2 minutes or until fragrant.
Preheat oven to 230°C. Combine the 1/4 cup (60ml) extra virgin olive oil Add the port and wine, scraping the
oregano, sage, rosemary, lemon zest, 1.5kg boneless lamb neck (order from bottom of the pan with a spoon. Return
garlic, oil and half the thyme leaves in your butcher), cut into 3cm pieces lamb to pan, then add the stock. Bring to
a bowl. Place pork, skin-side down, on 1/2 cup (75g) plain flour a simmer and cover with baking paper


Moran family
shepherd’s pie
Sticky beef short rib.
corned beef
with horseradish
creme fraiche.

and a lid. Place in the oven and roast

for 11/2 hours or until lamb is tender.
Meanwhile, place potato in a pan of
cold salted water over high heat. Bring
to the boil and cook for 15-20 minutes
until tender. Drain and return to pan.
Mash using a potato ricer or masher.
Add egg yolks and cream, season
with salt and beat to combine.
Remove lamb from oven. Stir through
cornflour mixture, peas, oregano and
tarragon. Season. Increase oven to 220°C.
Transfer lamb filling to a 3L-capacity pie
dish and top with potato mixture. Return
pie to oven and cook for 10-15 minutes
until the potato is golden. Serve pie hot.



5 whole cloves
1 tsp coriander seeds
4 star anise
1 tsp juniper berries
1/2 tsp whole white peppercorns
1/4 cup (60ml) extra virgin olive oil,

plus extra to drizzle

3kg beef short rib, cut into portions
1 onion, chopped
2 carrots, chopped
1 garlic bulb, halved horizontally,
plus 6 garlic cloves (skin on)
2 cups (500ml) red wine
1L (4 cups) veal or beef stock
“The versatility and variety of meat, both with
250g honey primary and secondary cuts is just extraordinary,
6 baby fennel bulbs, quartered and it’s something that I’ll never get sick of.”
500g vine-ripened cherry tomatoes

Preheat oven to 170°C. Place spices in a cover tightly with foil. Transfer to the oven WAGYU CORNED BEEF WITH
frypan over medium heat. Toast, tossing, and roast for 3-31/2 hours until beef is HORSERADISH CREME FRAICHE
for 2-3 minutes until fragrant. Set aside. tender. Remove from oven and transfer SERVES 8-10
Heat oil in a large saucepan over high ribs to a tray. Cover with foil to keep warm.
heat. In batches, add short rib and cook, Increase oven to 200°C. Strain cooking 2.5kg corned wagyu silverside
turning, for 8 minutes or until browned all liquid, discarding solids, then pour half (order from your butcher)
over. Remove from pan and transfer to a into a saucepan over medium heat (reserve 1 carrot, halved, plus 1 bunch (about
large flameproof roasting pan. Add onion remaining half for another use). Simmer 375g) chantenay carrots (small sweet
and carrot to saucepan, and cook, stirring for 20 minutes or until thickened. carrots) or baby (Dutch) carrots
occasionally, for 5-6 minutes until tender. Meanwhile, place the fennel, tomatoes 1 onion, quartered
Add toasted spices, halved garlic bulb, and garlic cloves on a baking tray. Drizzle 1 leek, quartered
wine, stock and honey, and cook for a with oil, season and roast for 20 minutes 1 garlic bulb, halved horizontally
further 3-4 minutes until honey melts. Pour or until tender. 2 bay leaves
glaze over ribs, then place roasting pan Place ribs on a serving platter and brush 1 tsp white peppercorns
over high heat. Bring to a simmer, then with glaze. Serve with roasted vegetables. 2 rosemary sprigs 115

“In summer I like to keep things light,

but in winter I get right into comfort foods, gentle cooking and full
flavours – some things just taste better given time.”

1/2bunch thyme 1/4 cup (60ml) extra virgin olive oil caramelised. Add the tomatoes and
300g creme fraiche 1 carrot, chopped stock, and return osso buco to the
2 tbs horseradish cream 1 onion, chopped saucepan. Cover surface with a circle
2 bunches broccolini, blanched, 1 leek (white part only), sliced of baking paper, bring to a simmer,
refreshed 2 celery stalks, chopped then reduce heat to low and cook for
Extra virgin olive oil, to brush 2 garlic cloves, chopped 2 hours or until the meat is tender.
1/2 bunch thyme, leaves picked Remove osso buco from sauce, shred
Place beef, halved carrot, onion, leek, 2 cinnamon quills meat from the bones and set aside,
garlic, bay leaf, peppercorns, rosemary 2 tbs tomato paste discarding the bones. Return the sauce
and thyme in a large saucepan. Fill the 2 x 400g cans chopped tomatoes to medium heat and cook for 10 minutes
saucepan with enough water to cover 3 cups (750ml) veal or beef stock or until thickened and reduced. Using
vegetables and place over high heat. 500g pappardelle or other long pasta a stick blender, blend the sauce until
Bring to the boil, skimming impurities Grated parmesan, to serve smooth. Return the shredded meat
from the surface. Reduce heat to low, to the sauce.
cover with a lid, and cook for 2 hours PANGRATTATO Meanwhile, preheat the oven to 200°C.
or until beef is tender. Remove pan 200g sourdough, crusts removed, For the pangrattato, place sourdough on
from heat and allow the beef to cool cut into 1cm pieces a baking tray and bake for 15 minutes or
in the liquid for 30 minutes. 100g unsalted butter until crisp and dry. Cool slightly, then
To make the sauce, place the creme 2 garlic cloves, finely grated transfer to a food processor and pulse to
fraiche and horseradish cream in a bowl. Finely grated zest of 1 lemon fine crumbs. Melt butter in a frypan over
Season and stir to combine. Set aside. 1 long red chilli, seeds removed, medium-high heat. Add the breadcrumbs
Place a pan of salted water over high finely chopped and cook, tossing, for 2-3 minutes until
heat and bring to the boil. Add small 1/2 bunch flat-leaf parsley, leaves golden. Add garlic, lemon zest and chilli,
whole carrots and cook for 6-8 minutes finely chopped and cook for a further 1-2 minutes until
until tender. Drain. fragrant. Drain on paper towel then
Meanwhile, preheat a chargrill pan Place the flour in a large bowl and season. transfer to a bowl with parsley. Season
over high heat. Brush the broccolini with Add the osso buco pieces and toss to and toss to combine. Set aside.
oil, then cook, turning, for 3-4 minutes coat in the flour. Heat the oil in a large Cook pasta in a pan of boiling salted
until charred. heavy-based saucepan over high heat. water according to packet instructions.
Thinly slice the beef and serve with In batches, cook the osso buco for Drain and return to pan, then add meat
broccolini, carrot and horseradish 4 minutes each side or until well browned, sauce and toss gently to combine.
creme fraiche. then remove and set aside. Reduce heat Divide osso buco pappardelle among
to medium and add the carrot, onion, serving bowls and top with pangratatto
VEAL OSSO BUCO PAPPARDELLE leek and celery. Cook, stirring, for and parmesan to serve.
WITH CHILLI PANGRATTATO 3-4 minutes until softened, then add
SERVES 4 garlic, thyme and cinnamon, and cook,
stirring, for a further 1-2 minutes until
1/2cup (75g) plain flour fragrant. Add the tomato paste and cook,
1.8kg (about 6) veal osso buco stirring, for 1-2 minutes until slightly

Veal osso buco
pappardelle with
chilli pangrattato
From maple-glazed bacon to maple doughnuts, Canada’s nectar of the gods is this
season’s ingredient du jour. Samantha Coutts uses this versatile unrefined sugar
alternative to brighten favourite sweets, from pumpkin pie to glorious bundt cake.

Spiced maple pumpkin

pie with waffle crust.
OPPOSITE: dairy-free
maple & lavender
bundt cake (recipes
p 120). 119
@s.coutts Download our enhanced App for Cook Mode

MAPLE PEANUT BUTTER Meanwhile for the maple praline, line Set aside for 10 minutes, then turn out
SELF-SAUCING PUDDING a baking tray with baking paper. Place the onto a wire rack to cool completely.
SERVES 4-6 maple syrup, brown sugar and 1 tbs water For the maple icing, place icing sugar
You will need a kitchen thermometer. in a saucepan over medium heat, stirring and syrup in a bowl with 1 tsp water and
until the sugar dissolves. Cook, without stir to combine.
2 /3cup (150g) demerara sugar stirring, until mixture reaches 148°C on Drizzle the icing over cake to serve.
or raw sugar a thermometer. Pour onto prepared tray,
1/3 cup (90g) smooth peanut butter sprinkle with peanuts and set aside to SPICED MAPLE PUMPKIN PIE
100g unsalted butter cool completely. Break into pieces. WITH WAFFLE CRUST
11/2 cups (375ml) milk Serve pudding with cream and praline. SERVES 6
2 cups (300g) self-raising flour
1/3 cup (35g) cocoa powder DAIRY-FREE MAPLE & 900g (about 1/2) butternut pumpkin
1/4 tsp baking powder LAVENDER BUNDT CAKE flesh, chopped
1 tbs cornflour SERVES 12 1/2 cup (125ml) maple syrup

1 cup (250ml) maple syrup 1/2 cup (125ml) coconut milk

Thickened cream, to serve 11/4 cups (310ml) maple syrup 2 eggs, plus 1 extra egg yolk
1 tbs dried edible lavender 1/2 tsp freshly grated nutmeg,

MAPLE PRALINE (from Herbie’s Spices) plus extra to serve

1/4cup (60ml) maple syrup 1/2 firmly packed cup (125g) brown sugar 1/2 tsp each ground ginger and cinnamon
3/4firmly packed cup (170g) brown sugar 3/4 cup (185ml) sunflower oil

2 tbs chopped peanuts 4 eggs WAFFLE CRUST

1 cup (250ml) almond milk 150g unsalted butter, melted, cooled
Preheat the oven to 180°C. Grease a 21/2 cups (375g) self-raising flour 550g store-bought waffles, crumbled
1.5L (6 cup-capacity) ovenproof pan. 1/2 cup (50g) almond meal 1 tsp ground cinnamon
Place demerara sugar, peanut butter, 1 tsp vanilla extract 1 tbs maple syrup
50g butter and 1 tsp salt in a saucepan over
medium heat. Cook, stirring, for 4 minutes MAPLE ICING Place pumpkin in a microwave-safe bowl
or until sugar dissolves slightly. Add milk 3/4 cup (90g) pure icing sugar, sifted and cover with plastic wrap. Cook on
and bring to a simmer, then remove from 1/4 cup (60ml) maple syrup high for 12 minutes or until very tender.
heat and set aside to cool slightly. (Alternatively, cook in a steamer for
Sift flour, cocoa and baking powder Preheat the oven to 170°C. Grease a 26cm 20-25 minutes.) Transfer to a colander to
into a bowl. Make a well in the centre, bundt pan with oil. Place the maple syrup drain excess liquid and set aside to cool.
then add peanut butter mixture and stir and lavender in a saucepan over medium Preheat oven to 180°C. For waffle crust,
until smooth. Pour batter into pan. Melt heat and bring to the boil. Set aside for pour half the melted butter into a bowl and
remaining 50g butter and combine with 15 minutes to infuse. Strain, discarding toss with waffle pieces, cinnamon, maple
the cornflour and maple syrup in a bowl. solids. Combine in a bowl with remaining and 1/2 tsp salt. Spread onto a baking
Whisk until smooth, then pour over batter. ingredients. Pour into pan. Bake for 1 hour paper-lined baking tray. Bake, stirring
Bake for 40 minutes or until firm. or until a skewer inserted comes out clean. twice, for 25 minutes or until golden. >>


Maple peanut butter

self-saucing pudding

Maple pecan baklava

with spiced apple syrup.
OPPOSITE: maple macarons
with marbled maple filling
(recipes p 124).


Set aside to cool. Place waffle mixture and If using maple swirl, place maple syrup in reserved apple slices, overlapping
remaining 75g butter in a food processor a pan over medium heat and cook, without slightly, then scatter over one-quarter
and pulse to fine crumbs. Press into the stirring, for 5 minutes or until deep golden. pecans. Repeat layering 3 times, finishing
base and sides of a 24cm pie pan. Chill Pour into a heatproof bowl and set aside with a final layer of filo sheets. Brush with
for 20 minutes. until cool. Add glucose and stir to combine. remaining butter. Cover with baking
To make filling, whiz pumpkin, maple, For the filling, place butter in a stand paper and place a 20cm x 30cm tray
coconut milk, eggs, egg yolk and spices mixer fitted with a paddle attachment. on top to weigh down. Wrap with plastic
in a food processor until smooth. Pour Beat on high for 3 minutes or until pale, wrap and chill overnight to set.
into pan and bake for 50-60 minutes until then add maple and icing sugar, and The next day, preheat oven to 170°C.
set with a slight wobble in the centre. Set beat to combine (mixture may split at this Remove syrup and baklava from fridge.
aside for 10 minutes to cool slightly. stage, adding chocolate will bring mixture Bake baklava for 50 minutes or until golden
Serve pie warm or chilled topped back together). With the motor running, and crisp. Remove from oven and cool
with extra grated nutmeg. add the chocolate and beat to combine. slightly. Pour over syrup and apple slices,
Fill a piping bag fitted with a 1.2cm reserving some apple slices to serve.
MAPLE MACARONS WITH round nozzle with maple swirl, if using,
MARBLED MAPLE FILLING and maple buttercream. Pipe onto half MAPLE CREME BRULEE
MAKES 20 the macarons to cover, then sandwich SERVES 8
with remaining macarons. Begin this recipe 1 day ahead. You
1/2 cup (110g) caster sugar will need a kitchen blowtorch.
12 /3 cups (200g) pure icing sugar WITH SPICED APPLE SYRUP 1.2L pure (thin) cream
2 cups (200g) almond meal SERVES 12 1/2 cup (125ml) maple syrup

1 tsp vanilla bean paste Begin this recipe 1 day ahead. 11/2 tsp vanilla bean paste
10 egg yolks
MAPLE SWIRL (OPTIONAL) 1 cup (250ml) maple syrup 1 tbs brown sugar
1/2cup (125ml) maple syrup 1 cup (250ml) apple juice 1 tbs cornflour
2 tbs glucose syrup 6 cloves 1 cup (220g) caster sugar
6 allspice berries
MAPLE BUTTERCREAM FILLING 1 cinnamon quill Preheat oven to 120°C. Place cream, maple
250g unsalted butter, softened 2 star anise and vanilla in a pan over medium-low heat.
1/2 cup (125ml) maple syrup 10 pink lady apples, very thinly sliced Bring to a simmer, then strain through a
1/3 cup (40g) pure icing sugar 250g unsalted butter, melted, cooled fine sieve and set aside to cool slightly.
100g white chocolate, melted, cooled 25 sheets filo pastry Meanwhile, place egg yolks, brown sugar
400g pecans, finely chopped and cornflour in a stand mixer fitted with
Preheat oven to 160°C (fan-forced). Place the whisk attachment. Whisk for 4 minutes
caster sugar and 3 eggwhites in a stand To make syrup, place maple syrup, apple or until pale. Reduce speed to low and,
mixer fitted with the whisk attachment juice and spices in a pan over high heat. with the motor running, slowly pour in
and whisk on high speed for 8 minutes Bring to the boil, then reduce heat to warm cream mixture, beating until well
or until stiff peaks. medium and simmer for 2 minutes or until combined. Strain, then pour into a
Whiz icing sugar and almond meal in slightly reduced. Place apple slices in a 2L-capacity ovenproof dish. Place dish in
a food processor for 3 minutes to ensure heatproof bowl, then strain over syrup, a roasting pan, then fill pan with enough
mixture is very fine. Sift through a fine sieve reserving spices. Set aside for 10 minutes boiling water to come halfway up the
into a bowl. Make a well in the centre and to soften. Strain syrup into a small pan sides of the dish. Bake for 1 hour or until
fold through vanilla paste, remaining and place over medium heat, setting set with a slight wobble. Cool slightly,
eggwhite and one-third meringue to apple slices aside to cool. Simmer syrup then cover and chill overnight.
loosen, then fold through the remaining for a further 10 minutes or until reduced The next day, sprinkle the custard with
meringue. Transfer to a piping bag fitted by half. Return spices and one-quarter caster sugar and use a blowtorch to
with a 1.2cm round nozzle. Pipe 40 x 3cm apple slices to syrup. Cover with plastic caramelise top. Serve immediately.
rounds onto two baking paper-lined wrap and chill overnight.
baking trays, leaving a 3cm gap between Meanwhile, lightly brush a 30cm x 40cm
each. Set aside for 5 minutes, then bake, pan with butter. Brush 5 filo sheets with
swapping trays halfway, for 12-15 minutes butter, then layer on top of one another For more recipes made with
trending ingredients.
until dry to touch. Cool completely. in base of pan. Cover with one-quarter

Maple creme
Ambassador George Calombaris


this Bowel Cancer Awareness Month - Donate today!

that pear-shaped diamond dripping from
hen it
to hot
travel destinations for food-fond travellers,

the ear of India has cause to vie for crown

jewel status. Sri Lanka. Romantic images
of sari-clad tea pickers against a backdrop
of verdant terraces, dramatic surf breaks
you go, it’s legit.

and old-world colonial charm certainly

paint a picture of exotic, faraway bliss…
and happily, it’s all true. No longer the
bastion of the intrepid backpacker,
Sri Lanka (or Ceylon as it is still rather
nostalgically referred to) epitomises exotic
luxe, without forgetting its rich roots in
culture, customs and, of course, curry.

top left): colourful
tuk tuks in Galle’s
Dutch Fort; chaotic
street scenes occur
everywhere on the
island; Ministry of
Crab’s epic crabzilla;
in Negombo; palm
groves dot Sri
Lanka’s coastline;
girl making ceramics
in Udawalawe;
kotu roti stall at
Galle Face Green
night market; west
coast fishing boats.
tea picker in the tea
trails; sunset at Cape
Weligama Resort.

to order. It’s a rowdy, hands-on way to (67 Church St) a cosy casual cafe, is
experience food in the capital, and wildly a fort institution for good reason.
popular, so be sure to book ahead. If what you’re after is a hard drink
Continuing on a tour of the capital, in a dark bar, uber luxe boutique hotel
Kaema Sutra (Independence Ave) Paradise Road Tintagel (see Where to
showcases all of the island’s classic Stay) houses an intimate watering hole, The
dishes in elevated environs. From pol Red Bar, in which to cosy up to a cocktail.
roti (coconut flatbread) to hoppers and
goat curry, think of it as the essential WHERE TO STAY
capsule collection of Sri Lankan cuisine. Sri Lanka has really upped the stakes
If some respite from curry is in order, when it comes to catering for the traveller
there are certainly places to find it. Half in search of discreet luxury. In Colombo,
Sri Lankan, half Japanese chef Dharshan Galle Fort Hotel (28 Church St) may come
Munidasa shows his passion for his East to mind, but for those truly in search of
Asian roots at Nihonbashi (11 Galle Face the top shelf, look no further than Paradise
Tce), a temple to all things rising sun (the Road Tintagel (65 Rosmead Pl). Ensconced
crisp prawn tempura hand rolls are a must). in one of Colombo’s most exclusive
While over at August by Mama Aida’s neighbourhoods and away from the
(61 Dudley Senanayake Mawatha), Middle tourist trails, this former mansion has been
Eastern mezze is the order of the day. converted into ten staggeringly appointed
Try slow-cooked lamb, studded with suites, featuring all the royal comforts
pomegranate, it’s about as far from Sri you’d expect, and then some... just ask
Lankan cuisine as you’re likely to get. Prince Charles, who visited here in 2013.
When in Galle, a cold rooftop beer and Heading down the coast to Galle, the
a round of curry with all the obligatory Amangalla Resort Galle’s (10 Church St)
accompaniments is essential and Mama’s, cool tiled verandah is the perfect location >>


top left): poolside at
Paradise Road Tintagel;
Amangalla Resort’s
old-world charm;
Galle Fort oozes
colonial character; a
curry masterclass is
a must; the rugged
southern coastline;
evening cocktails at
Cape Weligama Resort;
kokis, traditional Sri
Lankan sweets. 133

(from left): a king
coconut vendor in
Galle; on safari
in Udawalawe
National Park; fruit
stand at Kandy
Central Market.


to sip a G&T in old world-style, before a SEE, SHOP & EXPLORE
white-clothed Sri Lankan feast in the dining There are a number of tourist follies to
room. The Aman Hotel Group’s reputation avoid in Sri Lanka, all of whom encourage
for creating unforgettable places to stay you to take a little piece of Ceylon home
in Asia is no more apparent than here, and with you. One thing you won’t feel
it’s easy to get caught up in the romance pressured into, however, is discovering Sri
of the bygone British Colonial era. Lankan treasure Barbara Sansoni’s rainbow
Further south, Cape Weligama Resort of vibrant cotton textiles at Barefoot
(Kalukanda Rd) is perched on rugged cliffs Ceylon. There’s an outpost in Galle (41
overlooking the dramatic coastline, and Pedlar St), but the Colombo flagship store
there’s no better place to view it than from (704 Galle Rd) is a veritable treasure trove
their crescent-shaped infinity pool. The airy of timelessly chic clothing, from shift
pavilion makes a perfectly good vantage dresses to shirts, as well as homewares
point for sundowners while sniffing the and ethically produced toys with loads of
salty Indian Ocean air, and there are a personality. The charming palm-thronged
number of accommodation options, from courtyard cafe is a great escape from the
regal suites to family-friendly dwellings. heat for a cooling beverage and a spot
Those intrepid enough to head north of lunch (the caramelised pork curry is
in search of ancient ruins should look into a highlight), and there’s even live music
Aliya Resort & Spa (Audangawa, Sigiriya), on Sunday afternoons.
a reasonably new addition to the region, Time to channel your inner Indiana Jones
it overlooks ancient rock fortress Sigiriya and head for the hills. Keen hikers might
and may offer the most dramatic sunrise wish to tackle Adam’s Peak in the south,
you can witness on the island. Start the but for something that weaves in a bit of
day with sun salutations at poolside yoga, ancient magic, head for Sigiriya. Situated
followed by a few laps and an ayurvedic in Central Province, the soaring column of
treatment to truly get on island time. rock was once home to an opulent palace.
(from left): Kandy’s
Temple of the Tooth;
tea ladies waiting
to weigh the day’s
pickings; a view
among the tea
terraces; high tea at
Tea Trails Norwood
bungalow; elegant
Tientsin bungalow.

Without a doubt, tea is one of Sri
Lanka’s best known exports and
whether you’re a connoisseur or merely
an occasional contemplative sipper,
altitudinous tea country is breathtakingly
beautiful. Stay at one of the elegant
Ceylon Tea Trails (resplendentceylon.
com) bungalows dotted among the jade
Featuring seemingly impossible feats of terraces and start the morning with
engineering and design, there are water a tour of a plantation to see how the
gardens, towering stone monuments magic is created. From meeting the
and heavily detailed frescoes that have sari-clad women with incandescent
survived more than 1,700 years. The walk smiles, who pick the tea, to following
isn’t difficult, but the humidity adds a the leaves’ various transformations and,
challenge. Pack water and a camera, naturally, learning how to taste tea
it’s worth the climb. like a pro, you’ll emerge with a greater
A visit to Udawalawe National Park, appreciation for what it takes to make
dedicated to elephant conservation, is the perfect cuppa.
good for the soul. An afternoon safari will Retiring to your classically colonial
get you up close to herds of elephants bungalow is an ideal way to see out the
emerging at dusk to feast, not to mention afternoon. They’re proudly owned by
a host of stunning indigenous wildlife. the Dilmah family, legends in these parts
Local produce markets are a way of life for their ethical and innovative approach
in Sri Lanka, and a visit to Kandy Central to bringing the story of Ceylon tea to
Market is a great way to immerse yourself the world, so you know you’re in great
in the island’s bounty. If something a little hands. Speaking of hands, you needn’t
more reverent is your speed, a twilight visit lift a finger; your personal butler is
to Kandy’s Temple of the Tooth is for you. on hand to cater to your every whim.
Shrouded in mystery, wars were fought Fans of high tea, this is as real as
over this site to keep the sacred remnants it gets. Channel your best old-world
of Buddha’s tooth safe. Purchase a lotus self while you enjoy cakes, cucumber
flower to offer at the temple to boost your sandwiches and fine brews among
karma and peacefully end a long day of For more international guides. manicured gardens and gorgeous vistas.
eating, exploring and sightseeing. 135

Celebrating their 15th anniversary in the

1 city renowned for its art and design,

five-star THE PENINSULA CHICAGO (left)
have unveiled 74 newly remodelled suites
with custom, hand-embroidered silk artworks
and all the comforts of home. The hotel has
also launched Keys To The City, 15 specially
curated experiences for guests, including
a tour of Vosges Haut-Chocolat and a private
kitchen tour of three-Michelin starred
restaurant Grace.
After nearly 15 months of extensive

2 rebuilding and restoration following the

destruction of Tropical Cyclone Pam, THE
reopened. Discover the best of Melanesian
culture in this tropical paradise that boasts 10
Hot destinations, cool stays, travel essentials & everything in transit. over-water villas and is perfect for couples and
families alike.

ALPINE AIR Snow season’s finally here with
Mt Buller, a short three-hour drive from Melbourne,
open for business. And with new apartment accom
at No. 96 The Avenue, there’s never been a
better time to hit the slopes.

Destination inspiration
• Top of every romantic’s travel list is a stop in the city of light,
but if you don’t know your arrondissement from your quartier, let STYLE ON THE FLY
PARIS PRECINCTS (Hardie Grant Books, $39.95 – right) by Australian • Au revoir beige money belt! Citta Design
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explore different neighbourhoods outlining the best shops, gold foil is bringing serious swagger back to the
restaurants, bars and museums (yes, there are quite a few, travel purse. • Keep makeup
it’s Paris after all), and are rounded-out with interviews brushes fresh with Mecca Cosmetica Brush with
with locals. Beautifully photographed with little tips Success ($24, 150ml), a quick-drying antibacterial
peppered throughout, beware this sweet book will cleaner with an easy spray application. mecca.
inspire an extended stay. Credit cards at the ready! • Escaping Oz for a European summer?
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DELICIOUS.COM.AU/TRAVEL Go online for more
Edited by Heidi Finnane: @runsandheids @heidifinnane travel news from Australia and around the world.















Give your beef curry a Balinese twist with an
aromatic blend of fresh herbs and spices, coconut
milk and ABC Sweet Soy Sauce Kecap Manis.

Balinese Beef Curry

serves 4 | cooking 90 mins (slow cook)

1 tbs oil
1.5kg gravy beef, chopped
1 large onion, thinly sliced
Curry Paste
2 large red chillies, finely chopped
1 shallot, finely chopped
2 garlic cloves, chopped
3cm piece ginger, peeled, chopped
4cm piece lemongrass, sliced
4 kaffir lime leaves, sliced
¼ tsp turmeric, ground
½ tsp salt
¼ tsp black pepper, ground
2 tbs oil
200ml coconut milk
4 tbs ABC Sweet Soy Sauce Kecap Manis
¼ cup (60ml) water
30g cashews, ground
Fried Asian Shallots, steamed white rice and
lime wedges, to serve

1. Heat oil in a frypan over medium heat and brown

beef well. Remove and set aside in a casserole pot.
2. Add the onions to pan and brown well. Set aside
with beef in a casserole pot. Saucy mix
3. Blend red chilli, shallot, garlic, ginger, lemongrass, kaffir lime Kecap manis, a syrupy,
leaves, turmeric, salt, black pepper and oil into a smooth paste. aromatic sauce, is an
4. Return pan to medium heat and stir-fry curry sauce for Indonesian staple. Use ABC
2 minutes. Stir in the coconut milk, ABC Sweet Soy Sauce, Sweet Soy Sauce Kecap Manis
water and cashews until liquid boils. to add flavour to a range of
5. Stir the curry paste into the casserole pot, cover and cook savoury dishes. It is available
over a low heat stirring occasionally until meat is tender. at your local supermarket.
Approximately 1-2 hours. • For more information and
6. Garnish curry with fried shallots and serve with steamed recipes, visit:
rice and lime wedges.



You will need a kitchen thermometer.

12/3 cups (250g) plain flour

2 tsp fennel seed
Managing editor Shannon Harley caught up with 1/4 tsp cumin seeds

MoVida chef/owner Frank Camorra to check out his 100ml each olive oil and white wine
expanding Spanish empire at the new Katamama 750g caster sugar
Bali, the restaurant’s first international outpost. 2 eggs, plus 9 extra egg yolks
2 cups (500ml) pure (thin) cream
“WHY BALI?” I ask Frank Camorra as we sit in the breezy 2 cups (500ml) milk
indoor-outdoor dining space surrounded by lush tropical plants 250g honey
at his latest restaurant, the first international outpost of his hugely Sunflower oil, to deep-fry
popular MoVida brand at Seminyak’s chic new Katamama hotel.
“Good question!,” he responds, as if not quite sure of the answer Combine flour, spices and 1 tsp salt in a
himself, but that torpor is more to do with the heat. It’s 35 degrees and heatproof bowl. Heat olive oil in a pan until
500 per cent humidity by 10am and my main concern is how the Spanish-Australian very hot. Pour hot oil over flour and spices,
chef is going to serve his signature tapas, the anchoa, a plump salty anchovy atop a then add wine. Stir until a dough. Cover
paper thin cracker crowned with a mouth-puckering tomato sorbet you spread like and set aside for 1 hour to rest.
butter over the salty fish before it melts. It’s a race against the clock in Sydney, so Preheat oven to 150°C. Grease eight
I don’t like my chances in these steamy conditions. 200ml ramekins and place in a roasting
“Bali is a new market for Australian chefs because the food we do works – the pan. Cook 300g sugar and 1/4 cup (60ml)
way Australian chefs translate traditional cuisines is a hallmark of our style. We offer water in a pan over medium heat, stirring,
a different take on local flavours, with refinement for a global palate,” he says. “In for 6 minutes or until a golden caramel.
Australia, we have to find local ingredients we can substitute for Spanish ingredients, Spoon 2 tbs caramel into each ramekin.
and we’re doing the same here. We’re trying to use as much local as possible, from Combine eggs, yolks and 200g sugar in
fish, fruit and veg to cheese – they’re even making a local version of manchego for us.” a heatproof bowl. Heat cream and milk in a
MoVida replaces a traditional lobby in the boutique Katamama hotel, which has pan over medium heat, then pour over
been built using traditional artisan techniques, from the 1.5 million red clay bricks egg mixture, whisking to combine. Return
handmade on site to the indigo fabrics from Ubud that adorn the rooms and the to pan over low heat. Cook, stirring, for
reproduction post-modern wooden furniture made in nearby Java. 10 minutes or until thick and smooth.
“When designing Katamama, craftsmanship and local materials became a strong Pour into ramekins. Fill roasting pan with
theme for me,” says architect Andra Matin, who worked closely with the hotel’s owner, enough boiling water to come halfway up
hotelier Ronald Akili of Potato Head Beach Club fame, to execute their shared vision sides of ramekins. Bake for 50 minutes or
for a hotel that deeply reflects local tradition in every detail. “In Bali, most of the until just set, then invert into serving bowls.
people earn their living through craftsmanship and art; they carve, paint, dye, or Meanwhile, place the honey, remaining
construct. This is what we wanted to emphasise through Katamama’s architecture.” 250g sugar and 100ml water in a pan over
“The hotel is an oasis. The more you look at it the more you appreciate it because it is medium heat. Cook, stirring, for 5 minutes


the work of artisans,” says Akili, who points out that a post-modern, mid-century hotel or until dissolved. Cool syrup.
with a Spanish restaurant built with local Indonesian materials seemed like an impossible Roll out the pastry on a floured surface
image at first, but one that gelled in the end because of the creative passion behind it, until 2mm thick. Cut into 3cm-wide strips.
much like MoVida’s menu, which translates Spanish flavours to Indonesia via Australia. Half-fill a deep-fryer or saucepan with
“If you go to any restaurant in Spain, the flan, or crème caramel as it’s also known, is sunflower oil and heat to 180°C.
on every menu. It’s such a simple recipe, but we just couldn’t get it to work here,” says In batches, deep-fry the pestiños for
Camorra. “Everyone loves a good crème caramel that’s cooked perfectly, wobbly and 2-3 minutes until golden and crisp. Cool
silky, so we experimented and now we make our flan here with duck eggs instead of slightly on wire racks, then soak in syrup.
hen eggs – that’s unique to Bali. It’s served with pestiños, aniseed pastries traditionally Drain well and serve with inverted flans.
served at Easter in Spain.” No such adaptations are made to the anchoa, which I order
with a pre-dinner negroni from adjoining Akademi Bar. Instead they come with a
concerned instruction from the waiter to “eat quickly” before the tomato sorbet turns For more recipes inspired
into a pink puddle on the plate like the fluorescent sun setting into the ocean outside. by beautiful places.

(from top):
MoVida Spanish
flan with
design at
open-air dining
at MoVida;
Akademi; Frank
Camorra and
MoVida Bali
head chef
Jimmy Parker.
Four Pillars Gin Distillery has a
stunning new home in Healesville.
OPPOSITE: Matt Stone holds
a jar of his pickled radishes.

While wineries have always been the cornerstone of the Yarra Valley, a new wave of
culinary talent has arrived on the scene, complementing the old guard with fresh energy
and style. Oakridge chef Matt Stone gives us a guided tour of his favourite haunts.

T here’s renewed vitality in Victoria’s oldest
wine region. In the past 12 months, the
Yarra Valley has welcomed a slew of
high-profile openings and fresh culinary
faces, eager to shake up this gourmet destination. One man who
is making his mark – and in the most eco-minded of ways – is Matt
Stone, who recently came on board as chef at Oakridge. Here,
along with his pastry chef partner Jo Barrett, Stone has revitalised
the dining experience at this acclaimed Yarra Valley winery.
Stone has quickly established a network of local growers and

Since joining the team in August last
year, Stone and his pastry chef partner, Jo
Barrett, have brought renewed vitality to the
restaurant at Oakridge (864 Maroondah Hwy,
Coldstream). Owners Tony D’Aloisio and Ilana Atlas’
Coldstream complex features a striking cellar door and dining
room, with floor-to-ceiling windows showcasing the impressive
valley views. Kickstart your visit by working your way through
David Bicknell’s exceptional range of single-block chardonnays,
pinot noirs and syrahs, before taking a seat for lunch, peppered
with foraged greens and freshly picked mushrooms. “Our
vegie garden informs and drives the menu,” says Stone. “It’s
like, holy shit, I’ve got so much of this I have to use it!” In
her desserts, Barrett also draws inspiration from her
surroundings, crafting red wine jellies from
leftover Oakridge musts and ice cream
from fragrant chardonnay lees.
Steel yourself for a day of tasting with breakfast
at Round Bird Can’t Fly (170 Main St, Lilydale), on
the edge of the Yarra Valley. “This is a lovely little
cafe,” says Stone. “It’s the perfect spot to grab a good
coffee.” In their bright, buzzy space, Laura Webb-James
and Evan James offer an all-day menu that’s a cut above
standard cafe fare. Order ricotta dumplings with lemon curd,
a delicate crab omelette, or a fortifying cast-iron pot of confit
potato, romesco salsa and Taleggio with poached eggs. 145
When Stone’s not shaking the pans at Oakridge,
he heads to Meletos (pictured – 12 St Huberts Rd,
Coldstream). “This joint is cool,” says Stone. “It’s a big
open space with a view of the huge wood-burning
oven. They serve great casual food, beer and cider.”
Order share plates of hand-cut cacciatore salami,
chicken liver parfait (left), chargrilled octopus and
barbecued quail or woodfired pizzas topped with
pumpkin and gorgonzola. The wine list celebrates
the best of the Valley, plus a smattering of French and
Italians for good measure. Another lunch option is The
Independent (79 Main St, Gembrook). In a revamped
hardware store near the Puffing Billy railway station,
chef Mauro Callegari dishes out punchy Argentinian
fare. “I love the short rib and the ceviche,” says Stone.
“It’s modern Argentinian with Australian flair.”



(870 Maroondah Hwy)
ofers a French-style
experience, with a
vine-shrouded cellar door
and a pétanque court.
(above – 882
Maroondah Hwy)
has partnered with
chef Teage Ezard to ofer
degustations and casual
dining. Look out for open
days at (810
Maroondah Hwy); “They
produce amazing wine
and the estate’s well worth
a look,” says Stone of the
150-year-old winery.
8 10
Time your visit for the third Sunday of
the month when the Yarra Valley Regional
Food Group Farmer’s Market sets up shop in
Yering Station (38 Melba Hwy, Yarra Glen). Trawl
the stalls for farm-fresh fruit and vegetables, rows of
Jam Lady and Cunliffe & Waters preserves, plus stands
selling paella and piping-hot poffertjes (mini Dutch
pancakes). Afterwards, visit the historic cellar door for
a tasting of Willy Lunn’s refined chardonnay, pinot
noir and shiraz, enjoy a snack in Matt’s Bar,
or linger over lunch in the view-blessed
Yering Station dining room, which
boasts top-notch fare.
For accommodation,
Stone suggests the RACV
Healesville Country Club
(122 Healesville-Kinglake Rd,
Healesville). “A lot of our guests
who want a little getaway from
the city, will come to us for
lunch, then spend the night
there,” says Stone. The
80-room estate is home to an
18-hole golf course, day spa,
croquet and bocce lawns, and

lawn bowls, as well as other
family-friendly distractions.

(215 Victoria Rd, Yering), set
on a 49-hectare nature reserve.
“I recently spent a night there and
it was stunning,” says Stone.
“The cottages are comfortable
and luxurious, and I’ve never
seen so many kangaroos and
deer wandering around.” The
11 free-standing abodes (and two
adjoining) promise spa baths,
kitchenettes, wood fires and

LAST DRINKS balconies with bush views.
Join local winemakers for knock-off drinks at the
Healesville Hotel (256 Maroondah Hwy, Healesville)
– you might even catch some of the vignerons rocking out in the
band room under the guise of The Yeastie Boys or Harvest Goon.
Hargreaves Hill Brewing Co (25 Bell St, Yarra Glen) is another For more Locavore features
from around Australia.
favourite, helping winemakers reset their palates with a handcrafted ale. 149
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JULY 2016
STARTERS & LIGHT MEALS Herb & garlic porchetta with roast Maple peanut butter self-saucing
15-minute tom yum ................................. 90 winter vegetables .............................. 112 pudding ............................................. 120
Bitter leaf, roast beetroot, pomelo Indian spiced potatoes with Maple pecan baklava with
& pecorino salad (v) ............................. 18 chicken thighs.................................... 102 spiced maple syrup............................ 124
Brussels sprouts with mustard cream John Dory minestrone ............................. 21 Mascarpone scones................................. 77
and speck ............................................ 84 Moran family shepherd’s pie.................. 112 Mini Paris-Brests with
Cauliflower gratin .................................... 46 Nut butter satay noodles with praline cream ....................................... 84
Celeriac veloute with sage brown butter... 80 crispy chicken ...................................... 68 MoVida Spanish flan with pestinos
Champ with poached fish...................... 105 Pot-roasted lamb shanks with polenta (aniseed pastries) ............................... 140
Haloumi, oat & zucchini fritters and sprouts .......................................... 18 Notorious gluten-free
with crispy chorizo ............................... 70 Salmon Durban curry............................... 70 choc & raspberry muffins ..................... 56
Parsnip & leek soup with roasted Spinach, parmesan & chicken Olive oil lemon drizzle cake..................... 74
garlic and thyme oil ............................. 93 noodle soup......................................... 90 Passionfruit lemon delicious .................... 99
Posh ham, egg and chips ...................... 102 Steak with porcini butter and Queen of puddings ................................. 97
Pumpkin & pancetta soup charred onions ..................................... 70 Salted caramel Eton mess ....................... 58
with pepita pesto................................. 90 Sticky beef short rib............................... 115 Spiced maple pumpkin pie
Sticky quinoa & chicken meatball Veal osso buco pappardelle with waffle crust ................................. 120
lettuce cups ......................................... 68 with chilli pangrattato ........................ 116 Strawberry & rhubarb cobbler................. 74
Ultimate sweet potato bake .................... 55 Wagyu beef daube .................................. 80 Waffle bread & butter pudding ............... 99
Whole-roast cauliflower with tarator Wagyu corned beef with horseradish
and chickpeas (v) ................................. 42 creme fraiche ..................................... 115 DRINKS & EXTRAS
Chestnut & bacon mashed potato ........ 102
MAINS SWEET THINGS Hasselback potatoes (v)......................... 105
Bacon & leek whole wheat rigatoni......... 64 Banana choctella muffins......................... 56 Pickled pumpkin rind (v) .......................... 44
Blue eye & mussel pie with Blackberry, pear & white Pommes Anna (v) .................................. 106
Pernod & fennel................................... 83 chocolate crumble ............................... 97 Roasted fresh pumpkin seeds (v)............. 44
Brown rice mujadarra with lamb cutlets .. 64 Caramel apple pies ................................. 97 (v) denotes vegetarian recipe
Bushman’s steak with outback sauce....... 56 Chilli chocolate tart ................................. 58
Caramelised garlic & spinach Coconut chia pudding with
gnocchi with ricotta (v)......................... 68 gluten-free spiced granola .................. 55
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Ginger miso with chilli beef..................... 93 Maple creme brulee .............................. 124
Ham hock & cheddar pie......................... 40 Maple macarons with marbled
Ham hock & pork belly pie.................... 106 maple filling ....................................... 124

OFFICIAL TEST KITCHEN SUPPLIERS: Our meat is supplied by Vic’s Meat ( We use Wusthof knives (for stockists, tel: 1800 099 266).

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Anthony Huckstep journeys to the Apple Isle to find innovators, Tasman Sea Salt,
harnessing old traditions and breathing life into the forgotten art of salt making.

I WOKE UP dustier than a share house shagpile. The cool climes to re-create a variation of cooling tower technology. Seawater is
of Tasmania’s east coast twisted my rubber arms in favour of a few roughly 3.5 per cent salt but the saturated solution of salts need
too many. When forced from slumber to inspect the Tasman Sea to be over 23 per cent salt to begin the process of salt production.
Salt facilities, the brown bottle flu had claimed another victim. To reduce evaporating time, pristine seawater from Mayfield
There’s no sure cure, but in my experience the best thing for Bay is pumped into the bottom of the tower. It flows up the
a hangover is a yum cha dumpling and a dip in the deep blue. middle and comes out of a sprinkler on top to circulate down
Must be something in salt water. Sadly, these days I eat the walls and back up again. Above is a giant fan and rows of
more dumplings than I manage swims in the sea. solar panels that also heat water as it passes through a heat
Anyway, hangover cure theories are great – putting them exchange to make evaporation easier.
into practice is another thing entirely. I’m driving along a dirt “It’s not necessarily heat, it’s dryness we want,” adds Manson.
road near Saltworks Beach, Swansea, when I first meet Chris In summer, easterly patterns give slightly more humid conditions,
Manson and Alice Laing from Tasman Sea Salt. It’s the tail end while winter’s westerlies (off the land) are dryer.
of summer, yet I’m wearing a jumper and coat. We wind down “Evaporation rates are better in winter,” says Manson.
windows and exchange pleasantries before Chris asks, “How Once the concentrated brine reaches the desired salt level
keen are you for a swim?”. it moves onto the crystallisation process. Just a tiny bit of heat
Even with the saving grace of the sea on offer, the answer is required for salt crystals to form on the surface. When they
was simple – “Not at all,” I reply. “It’s freezing”. get heavy enough they sink to the bottom allowing more
“We had a big swell and I think it must have broken one of the to form above.
moorings, and Alice won’t get in because of the sharks,” he smiles. This process is what forms that texture of the ‘salt flake’
“You were going to get me out to fix it?” I ask with brow raised. we’ve come to know from sea salt. The slower
it evaporates, the larger the salt flake.
“SEA SALT IS REPRESENTATIVE It’s a salt you can eat on its own. A typical table
salt is far too astringent for that. Most table salts
OF THE WATERS IT’S FROM. WE are mined and have to be chemically cleaned
BANG ON ABOUT SOURCING which strips out all the nutrients. You’re
left with sodium chloride, but no flavour.
THE BEST PRODUCE −BUT SALT Sea salt has all its nutrients still. It’s
IS OFTEN AN AFTERTHOUGT.” representative of the waters it has come
from. We bang on about sourcing the best
“I was going to go in with you,” laughs Manson. produce – but salt is often an afterthought.
The couple are brave. They’ve breathed fresh air into the lungs And yet it is the one ingredient found in every dish. It also helps
of what was once a burgeoning salt producing region almost bring the shining attributes of other ingredients to the surface.
200 years ago. In fact, the ruins of the 1830s Mayfield Saltwork Manson pours some of the finished product on my hand to
stand as monument close by the new world of Tasman Sea Salt. taste. There’s an amazing, lasting depth of flavour that washes
Having met in knee-deep mud at Glastonbury in 2008 they over you like jumping into the ocean. How refreshing.
both enjoyed high-profile London-based sports administration

jobs. Inspired by a trip in 2012 to Scotland, which reminded them

of Tassie, they headed for the clean crisp air of the Apple Isle, @huckstergram @anthuckstep
Manson’s homeland, and a new challenge.
Without the hangovers of tradition, they approached the art
of salt making with the exuberance and innovative eyes of youth.
Instead of a boiling house to evaporate fresh water from
seawater, they hired the help of a Tasmanian marine engineer