Innholdsfortegnelse for June 2016 i delicious

FOOD AND TRAVEL go hand in hand, and it’s little surprise that food is a major motivation for Australians to visit a destination. So, where to start for the first leg of our annual global issue? Each year we see certain cuisines and countries trending, yet there are some cultures whose stance on food and life never date (Italian for one). Phoebe Wood used a recent trip to Dubai and the spice souks as the starting point for her story and recipes (p 130), Valli Little riffs on beloved Irish dishes with her hearty, comforting fare (p 112), and our mod takes on Italian pasta using just five ingredients are perfect for winter weeknight meals (p 62). Luke Mangan is a chef with a global point of view – his…

PHOTO OF THE MONTH #makeitdelicious I nearly burnt the house down making the syrup for Phoebe Wood’s spectacular choc pav with maple pears (Wicked, April 16, p 81 ), but it was well worth the trouble! @foodinfocus1 top marks I just took the cardamom buns from the April 2016 issue out of the oven (Valli’s Kitchen Diary, p 116). These are one of the nicest things I think I’ve ever eaten! My husband is onto his third. I’m considering joining him. What an awesome way to start our Easter! Thanks delicious.! Jodie Anderson hooked I made Shannon Harley’s seafood and tomato fregola (Balancing Act, April 16, p 107) as soon as I saw the recipe. Super easy and super delicious! @thomia home grown It has been fantastic seeing how…

FRIDAY, JULY 15 • Don’t miss The Hunting Club, a pop-up bar, bistro and stage on Little Stanley Street Lawns featuring meats, brews and demos. • Friday 4-7pm; Sat-Sun 10am-7pm. SATURDAY, JULY 16 • Maggie Beer will be on the EAT-SHOW-TELL stage, encouraging everyone from young to old to enjoy seasonal cooking for longevity. • 10:30-11:15am. Book signing to follow. SATURDAY, JULY 16 • Matt Preston demonstrates how important keeping it simple in the kitchen really is. He’ll be sharing hacks and tips to create fast, fresh food that friends and family will love. • EAT-SHOW-TELL stage: 2:15-3pm. SUNDAY, JULY 17 • Nutritionist and author Lola Berry jumps on stage with secrets on eating for happiness and wellbeing. Paul West is on after with tips on cooking local. • EAT-SHOW-TELL…

BRUSSELS SPROUTS Like so many of those classic boiled vegetables, it seems no one figured out that there were other ways to cook Brussels sprouts until most of the population had been turned off them. Soggy, grey, pallid, mushy things with a faint bitterness and a taste like a dishcloth. Turns out we were just doing it wrong the whole time. Roasted, pan-fried or deep-fried, sprouts with a bit of caramelisation are nutty and wholesome and go well with something fatty: butter (duh!), poached eggs, pancetta or hung yoghurt are all great options. They can still be bitter, so add a little sweetness and you’re good to go. LEEK Apart from the fact that they look impressive in your market basket and make a good base in soups and stews,…

Be drawn to a masterful blend of social, cultural and sensory experiences that can only occur at a place renowned Melbournian culinary maestros call home. Explore the flavours of Jimmy Grants, Pacos Tacos, Ang Ang, Hunky Dory, Hunter & Barrel, Huxtabuger, Cellar Door By The Public Brewery, Brioche, Kyoto Cafe and Lavezzi. 400 GRADI and The Golden Duck will also join Town Square mid 2016.…

Scotch whisky isn’t just for late nights by the fire, says Matt Preston , who combines it with apple juice and a hint of spice in this warming welcome cocktail that’s perfect for cool autumn nights. The best part? It tastes just like a slice of American apple pie. WHISKY APPLE FIZZ WITH CINNAMON APPLE SUGAR MAKES 1 This recipe makes enough apple sugar for 6 drinks, store extra apple sugar in an airtight container for up to 2 weeks. Ice sphere or ice cubes 30ml Johnnie Walker Red Label scotch whisky 1/4 cup (60ml) ginger ale 100ml sparkling apple juice CINNAMON APPLE SUGAR 1 Granny Smith apple, thinly sliced, plus extra thinly sliced fresh to serve 2 tbs caster sugar 1/4 tsp ground cinnamon Preheat ovefl to 80°C (fafl-forced).…

I LOVE PARIS. It is afl iflcredible city to visit at afly tifie of year, at afly poiflt ifl your life. But a visit way back ifl 1995 struck a chord with fie. Beehives ofl top of the Palais Garflier seefied progressive afld excitiflg. It hadfl’t occurred to fie before, but it becafie obvious that ifl fiost cities there is a great deal of uflder-used space. After fiulliflg this over, I took the pluflge afld cofipleted a course with Tifi Malfroy of Malfroy’s Gold focused aroufld sustaiflable urbafl beekeepiflg. Raw hofley is differeflt frofi the average hofley: it hasfl’t beefl pasteurised, heated or processed, afld cofltaifls fiafly flutrieflts. Not oflly is it full of fiiflerals, vitafiifls, eflzyfies afld afltioxidaflts, it has afltibacterial, afltiviral afld afltifuflgal properties, too. I’ve heard that…

rofi hufible begiflfliflgs earfliflg his salt as a chef, Luke Maflgafl’s life is flow speflt fioviflg aroufld: two weeks ifl Sydfley, a week ifl Jakarta, three days ifl Siflgapore, a stop ifl the Maldives, thefl back hofie to start all over agaifl. Travelliflg, eatiflg, cookiflg, shariflg is the life for a fiafl with restauraflts across five coufltries, ofl cruise ships with P&O afld ifl the sky with Virgifl Australia. Back hofie ifl Sydfley, Maflgafl’s restauraflt Mojo ifl Waterloo is groufld zero, offeriflg afl iflterflatioflal fieflu iflspired by his travels. “It’s our HQ,” Maflgafl explaifls. “It has a test kitchefl, two airlifle ovefls afld thefl a lot of the recipes that go ofl the fieflu ifl Siflgapore or Jakarta, or wherever it fiay be, are tested there too.” The restauraflt, all…

TANDOORI CHICKEN WITH HOMEMADE FLATBREADS SERVES 4 (8 AS AN ENTREE) You will need 8 metal skewers. 400g (8 pieces) Lilydale Free Range Chicken Tenderloins 1/2 cup (140g) thick Greek-style yoghurt, plus extra to serve 1/4 cup (70g) tomato paste 1 tsp each garam masala, smoked paprika, ground cumin and turmeric 2 tbs mustard oil 1 tbs brown sugar 2 tsp red wine vinegar 2 garlic cloves, finely grated 3cm piece ginger, finely grated 1/2 tsp cayenne pepper 150g paneer, cut into 4 pieces Micro coriander and lemon wedges, to serve FLATBREADS 12/3 cups (250g) self-raising flour 11/2 tsp baking powder 1 tsp cumin seeds, toasted 1 tbs mustard oil Combine all ingredients, except paneer, coriander and lemon, in a bowl. Cover and set aside for 1 hour to marinate.…

POT-ROASTED CHICKEN WITH ROSEMARY BUTTER AND POTATOES SERVES 4 100g unsalted butter, softened 3 cloves garlic, crushed 2 teaspoons finely chopped rosemary sea salt and cracked black pepper 1 x 1.6kg Lilydale Free Range Whole Chicken 500g baby (chat) potatoes 1 lemon, sliced 3 sprigs rosemary 1 cup (250ml) chicken stock 1 tablespoon extra virgin olive oil Preheat ovefl to 200°C (400°F). Place the butter, garlic, rosefiary, salt afld pepper ifl a sfiall bowl afld fiix to cofibifle. Carefully loosefl the skifl uflder the chickefl breasts afld push the butter uflder the skifl. Usiflg kitchefl striflg, tie the chickefl legs to secure. Place ifl a large heavy-based oveflproof saucepafl with the potatoes, lefiofl, rosefiary afld stock, afld spriflkle with salt afld pepper. Cover with a tight-fittiflg lid afld cook for…

“GOING GLUTEN-FREE DOESN’T MEAN YOU HAVE TO MISS OUT ON THE GOOD STUFF. AND THE BEST PART ABOUT THESE BAKES IS NO-ONE WILL TASTE THE DIFFERENCE!” CHEESE & GARLIC PULL-APART SERVES 4-6 2 garlic bulbs 1 tbs extra-virgin olive oil, plus extra to drizzle 80g unsalted butter, softened 25g parmesan, finely grated 125g ball of mozzarella, torn 50g blue cheese, crumbled 1 small bunch basil, leaves torn DOUGH 450g gluten-free white bread flour, plus extra to dust 2 tsp dried instant yeast 1 tsp gluten-free baking powder 1 tbs caster sugar 1 egg, plus extra 1 eggwhite 1 tsp white wine vinegar 25g parmesan, finely grated Preheat oven to 200°C. Slice tops from garlic bulbs, exposing the cloves. Place on a 20cm square of foil, drizzle with 1 tbs oil,…

treat your tastebuds Pep up your cookiflg with New Zealafld-growfl Pure Wasabi. The secret is ifl the flafie, as it’s fiade with real wasabi, rather thafl horseradish afld colouriflg, so it has a pure flavour. Try it with seafood or Asiafl dishes. Visit: purewasabi.co.nz. latest squeeze Lookiflg after yourself isfl’t just about diet, book a fiafifiografi with BreastScreen Australia today. If you’re over fifty they’re free at ofle of 600 locatiofls aroufld Australia. Early detectiofl could save your life. Visit: cancerscreening.gov.au. star power Frofi Bethafly Fiflfl’s pork bufls to Colifl Fassflidge’s pig’s ear schflitzel, you’ll flever be short of iflspiratiofl with the PorkStar database. There’s hafldy tips afld videos ofl how to use all the best cuts, too. Visit: porkstar.com.au. meow, please Make your furry friefld feel like a star…

DINNER SORTED! » speedy weeknights Feeling stressed about what to cook this week? Our healthy meal planner takes the hassle out of dinner while putting the flavour back in. Winner! TUSCANY ON A BUDGET WE’VE UNCOVERED THE TOP CHEAP EATS IN ITALY’S GLORIOUS FLORENCE, FROM THE ULTIMATE SANDWICH TO THE BEST PECORINO PIZZA, PASTRIES, MARKETS AND SECRET DEALS AT FINE-DINERS. 5500 + recipes from your favourite chefs, including Maggie Beer, Jamie Oliver, Bill Granger, Matt Moran, Colin Fassnidge and, of course, the delicious. team. COOKING SCHOOL BAKING 101 Take your baking from zero to hero with our easy-to-follow recipes, tips, tricks and how-to guides from achieving that ‘naked’ cake look, to nailing Italian meringue and more. FOLLOW US @deliciousAUS Download our App for Cook Mode & bonus content…

MENU Beet and milk kefir; Quail egg, mushroom powder Dal Zotto Pucino Prosecco NV, King Valley, VIC Garfish, Yarra Valley salmon roe, quandongs Catalina Sauvignon Blanc, Marlborough, NZ, 2015 Marron, chicken, nasturtium Snake+Herring Tough Love Chardonnay, Margaret River & Great Southern, WA, 2015 David Blackmore Wagyu, cabbage, dill Rockbare Tempranillo, McLaren Vale, SA, 2014 Pyengana Cheddar 12+, apple, rye Nanny Goat Pinot Noir, Central Otago, NZ, 2014 DINNER AT VUE DE MONDE DINNER AT MELBOURNE’S ICONIC Vue de fioflde, chef Shaflflofl Beflflett’s fiulti-award-wiflfliflg restauraflt, is ofle of the fiost coveted difliflg tickets ifl towfl, afld you’re iflvited. Joifl us for afl uflforgettable flight celebratiflg Australiafl produce with host afld flatioflal delicious . Produce Awards judge Shaflflofl Beflflett. Driflk ifl the stuflfliflg 360-degree views of Melbourfle city over this sufiptuous four-course…

PICK OF THE DROP THE DELICIOUS . PRODUCE AWARDS, in partnership with Miele, welcomes two exciting new award categories in 2016: Outstanding Design, recognising craftsmanship in Australian-made and designed eating and cooking utensils; and In the Bottle, championing Australia’s craft drink industry. “In the Bottle recognises and celebrates boutique innovators,” says awards project manager Lucy Allon. “There’s a growing number of Australian drink makers who are creating distinctive small-batch and hand-crafted spirits, beers and ciders, made from native Australian ingredients, grains and botanicals, which complement the dining experience in a unique and exciting way.” “Australia’s burgeoning craft drink industry is one of the most dynamic and exciting in the world,” continues Mike Bennie, delicious. contributor, wine expert and maker (check out his Brian Wines on the menu…

Afldrew McCoflflell claifis he flever fieaflt to take over Melbourfle, but over 16 years, he has established afl efipire, with flifle veflues across the city (iflcludiflg Cufiulus Iflc., Cutler & Co., Superflorfial afld the Builders Arfis Hotel, to flafie a few), so you’d be forgivefl for thiflkiflg it was sofiethiflg other thafl “slow growth afld evolutiofl.” Still. That’s what he says. “I thiflk the directiofl I’ve takefl has beefl a respoflse to what I efljoy cookiflg,” he fiuses. But his fiatter-of-factfless belies a real uflderstafldiflg of the fiarket, as well as flexibility, afld a williflgfless to experifieflt with iflflueflces frofi aroufld the world (Superflorfial offers a Melbourfle-fieets-pafl-Asiafl fieflu, for exafiple). At the core, sourciflg the best produce has beefl ifiportaflt, with the growth fieafliflg he cafl guarafltee sfiall providers a…

1 FRESH START Sydney’s Fratelli Fresh group, which includes Cafe Nice, five Cafe Sopra venues and four retail outlets, has been sold to the expanding Urban Purveyor Group (best known for Ananas Bar & Brasserie and the chain of Sake restaurants). Fratelli fans get excited, there are two new outlets in-the-works, including a first-ever for Melbourne. 2 IN THE BAG More names are out of the bag for Sydney’s Barangaroo Precinct. Two as-yet unnamed restaurants, including a three-story concept by Matt Moran and a seafood-focused fine-diner by the Bentley team, will bookend the eat street. Banksii, a vermouth-focused Mediterranean eatery by Bar H team Hamish Ingham and Rebecca Lines is also slated to open in September. 3 NEW CLASS Is old-school the new school? Following in the footsteps of Sydney’s…

IT’S A CLICHÉ, but we truly are the lucky coufltry. Well, at least frofi a culiflary perspective that is. Where else ofl earth would you fifld such diversity? Our culiflary lafldscape afld its fiyriad iflflueflces oftefl correlate directly with fiigratiofl patterfls. The low-efltry poiflt fieafls flew Australiafls oftefl begifl by opefliflg restauraflts that deliver the food of their hofielafld. Ifl the 1950s it was the Italiafls who arrived ifl droves briflgiflg all the swagger of Cucina Italiana with thefi. Now spaghetti bologflese (yes, we kflow it’s ragu) is basically our flatioflal dish. Hell, we’ve evefl adapted Italiafl words iflto our dialect – calafiari, for iflstaflce, cofies frofi the Italiafl for squid. Adelaide’s Osteria Oggi, fieafliflg ‘today’, is the braiflchild of flofl-Italiafls, yet it’s a lessofl ifl everythiflg that’s so right…

I DON’T THINK I’fi alofle whefl I say that if there is crefie brulee ofl the fieflu I just have to order it. Have to, evefl if it fieafls beiflg a little drafiatic afld orderiflg two desserts! Ofl a trip to southerfl Fraflce, I foufld fiyself luflchiflg ifl a little chateau ifl the Dordogfle. The food was absolutely dreafiy afld fiuch to fiy delight, the fieflu featured a classic Freflch crefie brulee. Frofi the fiofieflt it hit the table it ticked all the right boxes: the crispy toppiflg was takefl to the perfect poiflt of alfiost-burflt carafiel – just the way I like it, with the perfect crack whefl I perforfied the ‘spoofl test’. Uflderfleath the carafiel the custard was sfiooth, sceflted with vaflilla afld flot overly sweet. I’ll flever…

BUCATINI ALL’AMATRICIANA SERVES 4 200g guanciale (Italian cured pork cheek) or speck, chopped 11/2 tsp dried chilli flakes 5 garlic cloves, finely chopped 2 x 400g cans whole peeled tomatoes 400g bucatini Finely grated pecorino, to serve Place guanciale in a large cold frypan over low heat. Cook, stirring, for 6 minutes or until golden and fat has rendered. Add chilli and garlic, and cook, stirring, for 2 minutes or until fragrant. Add tomatoes and 400ml water and increase heat to medium-high. Cook for 20-25 minutes until thick and reduced. Season to taste. Meanwhile, cook the pasta in a saucepan of boiling salted water according to packet instructions. Fold the pasta through sauce. Scatter with cheese to serve. BACON, CHICKPEA & ROSEMARY CAVATELLI IN BROTH SERVES 4 12 rashers smoky…

BLADE OF BEEF, GINGER CARROTS AND HORSERADISH MASH SERVES 4-6 200g ginger, half finely grated, half sliced 500g kipfler potatoes, peeled 150ml pure (thin) cream 150g unsalted butter 1/3 cup (90g) horseradish cream 1 tbs extra virgin olive oil 1kg beef oyster blade, trimmed 1 garlic bulb, plus 2 extra cloves 1/2 bunch thyme 2 bunches mixed baby (Dutch) carrots, stalks trimmed Chopped flat-leaf parsley leaves, to serve Wrap grated ginger in a muslin cloth or a clean Chux and squeeze over a saucepan to extract juice. Discard pulp. Place the pan over medium heat and simmer for 2-3 minutes until reduced by half. Set aside. Place potato in a saucepan of cold salted water and place over medium heat. Bring to the boil, then simmer for 15 minutes or…

CHAR SIU SPARE RIBS SERVES 6 Short on time? Use store-bought char siu sauce. Begin this recipe 1 day ahead. 2/3 cup (150g) caster sugar 1/4 cup (55g) sea salt flakes 11/2 tbs Chinese five-spice powder 1 tbs garlic powder 750g (about 6) pork spareribs 1/3 cup (115g) honey, melted White sesame seeds, to serve CHAR SIU MARINADE 1 cup (250g) fermented bean curd (from Asian grocers) 3/4 cup (185ml) hoisin sauce 1/2 cup (125ml) ground bean sauce (from Asian grocers) 11/2 tbs rose wine (mei kuei lu chiew – from Asian grocers) 11/2 tbs sesame oil Combine sugar, salt, five-spice powder and garlic powder in a bowl. Add pork ribs and turn to coat. Cover with plastic wrap and chill overnight to cure. The next day, for the marinade,…

YEARS OF POLITICAL UNREST did little to put Northerfl Irelafld ofl afly food lover’s fiap, but thiflgs have chaflged afld flow afl excitiflg food scefle exists ifl its capital Belfast afld the lush fields afld fioufltaifls that lie beyofld. I was fortuflate to visit recefltly afld discovered a part of this beautiful coufltry that is at a crossroads betweefl old afld flew, iflflovatiofl afld traditiofl. Cuttiflg edge restauraflts such as OX Belfast herald a flew era of difliflg. Nafied as ofle of the UK’s 50 Best Restauraflts ifl the 2016 Good Food Guide , executive chef Stephefl Tofiafl is leadiflg the way with his seasoflal approach to Irish food usiflg local afld foraged produce. While there is a flew foufld eflergy afld approach brought about by iflflovative chefs afld artisafl…

From Red Square (Lenin Mausoleum is optional, but free), make sure you visit the KREMLIN – a walled triangular citadel housing five immaculate government palaces as well as four superb churches, each lined with beautifully preserved gold-leaf icons and other treasures. Also check out the architectural extravaganzas that are the Metro stations such as ARBATSKAYA and SOKOL , book a night at the BOLSHOI THEATRE , and see the ancient icons at the STATE TRETYAKOV GALLERY . For a bit of culture – with cafes and bars – make sure you head to the following Moscow landmarks: A beautifully designed space in one corner of the famous Gorky Park, GARAGE MUSEUM OF CONTEMPORARY ART (9/32 Krymsky Val Str) is a centre for contemporary art, events, a permanent collection as well…

ELEPHANT IN THE FORT It’s worth risiflg early to beat the crowds at Amer Fort ifl the towfl of Afier. Catch afl elephaflt to the top afld iflvest ifl a local guide. Highlights iflclude Jai Mandir (Hall of Victory), with its fiirrored ceiliflg afld view of Maota Lake frofi the palace rafiparts. LASSI PIT STOP Refresh with the best lassis in Rajasthan at Lassiwala (192 Link Rd, Bapu Bazar), served in disposable clay cups. Imitators have opened directly next door under the same name, but you can spot the original thanks to its green and white-striped awning and silver lettering boasting: since 1944. BARGAIN LIKE A LOCAL The vibraflt Johari Bazar (Johari Bazar Rd) is fafied for gefistofles afld jewellery, but shopkeepers will sell you every shade of sari here,…

“SURE THEY’RE GOING TO END UP ON THE DINNER TABLE LIKE EVERY OTHER PIG, BUT IT’S THE LIFE THEY HAVE BEFORE THAT MATTERS MOST.” I WAS MORE THAN a handful when growing up. Chubby cheeks with a scarlet spandex devil suit kind of personality. That annoying little Huck was constantly asked by his mum to, “Stop carrying on like a pork chop”. It’s one of a throng of classic Aussie turns of phrase delivered with a sense of endearment that relies heavily on our laconic swagger to express the sentiment. You know ‘fair suck of the sauce bottle’ or ‘full as a fat sheila’s sock’. But ‘you are what you eat’ doesn’t settle well in my stomach. It’s the finger pointing that I find hard to swallow. That somehow enjoying…

“These wines have fresh acidity, balanced fruit and savoury tannin without the use of new oak, so won’t get in the way of classic European flavours.” Adafi Foster, Syrahfii wifles DINNER PARTY EURO STARS Leeks with rofiesco sauce, p 26 Syrahmi Garden of Earthly Delights Riesling 2015 Spaflish chickefl chorizo bake, p 44 Syrahmi Mourvedre/Monastrell/Mataro 2013 Walflut crefie brulee with walflut Florefltifles, p 48 Syrahmi Wood Aged Grappa “Throw these Chinese dishes together for an easy banquet for family or friends. Just add rice, and maybe a beer or two.” Heidi Fiflflafle, chief subeditor SHARED ASIAN MOD-CHINESE BANQUET Prawfl toasts with chipotle fiayoflflaise, p 58 Gefleral Tso’s chickefl, p 98 Carafielised Brussels sprouts with Chiflese sausage, p 26 “There are few things better than a British seaside meal; the view…

CARAMELISED BRUSSELS SPROUTS WITH CHINESE SAUSAGE SERVES 4-6 (AS A SIDE DISH) 2 tbs grapeseed oil 500g Brussels sprouts, trimmed, halved lengthways 4 lap cheong (Chinese sausage – from Asian supermarkets), thinly sliced DRESSING 11/2 tbs rice wine vinegar 1 tbs fish sauce 1 tbs mirin 2 tsp light soy sauce 1 tsp lemon juice 1 small red chilli, thinly sliced, plus extra to serve 2 tsp grapeseed oil 1 tsp caster sugar For the dressing, whisk all ingredients and 1 tbs water in a small bowl. Set aside. Heat the grapeseed oil in a frypan over medium heat. In batches, cook Brussels sprouts, turning, for 8 minutes or until golden and caramelised. Return all the Brussels sprouts to the pan, then add the sausage and cook, tossing frequently, for…

1. Beans and Jazz deep edge copper and enamel dishes in citrus, from $99, beansandjazz.com.au. 2. Le Creuset citrus juicer in ‘Soleil’, $49.95, davidjones.com.au. 3. Dinosaur Designs large resin ‘Earth Bowl’ in yellow swirl, $280, dinosaurdesigns.com.au. 4. Villeroy & Boch ‘S+’ cutlery sets in ‘Chilli’ and ‘Kiwi’, $159 each (set of 24), villeroy-boch.com.au. 5. Dinosaur Designs small resin ‘Earth Bowl’ in orange swirl, $90, dinosaurdesigns.com.au. 6. Rolling 2013 moscato, $19 (750ml), danmurphys.com.au. 7. Poor Toms ‘Sydney Dry’ gin, $66.99 (700ml), poortomsgin.com.au. 8. The Aromotherapy Company ‘Neroli & Citrus’ reed diffusion set, $26.95, thearomatherapycompany.co.nz. 9. The Nail Lab ‘Carmen’ nail polish, $15, thenaillab.com.au. 10. The Nail Lab ‘Elaine’ nail polish, $15, thenaillab.com.au. 11. Capri Positano ‘Multi Cross’ leather sandals, $190, capripositanosandals.com. 12. Lack of Color ‘Sunset Palms’ short brim fedora, $59,…

Don’t avoid wines you can’t pronounce because you’re missing out, says Mike Bennie , who guides us through the slippery world of wine words. HARD TO SWALLOW Wine must be one of the hardest languages to learn in the world and us wine writer folks tend to make things confusing, complex and sometimes downright impossible to follow. We push our trolleys through the fruit and vegie aisles plucking out descriptors, tossing in one-liners about malolactic ferments and volatile acidity, then make you learn a million grape varieties and blends to keep up with the latest thing to drink. We also know that our weird language involves a lot of foreign words. And though people can wrap their lips around shiraz, riesling and cabernet, we’re now offering up varieties that require…

IMAGINE A WORLD WITHOUT beef vifldaloo, pizza, paella, tefipura, sweet chocolate afld evefl the Christfias turkey or the hufible difi sifi. Oh the horror! You are ifiagifliflg a world without fusiofl fiy friefld. Or how about Italiafl without tofiatoes or Ifldiafl without chilli? Witfless here the ifiportaflce of the culiflary cross-polliflatiofl that fusiofl represeflts. Favourites ifl ofle coufltry oftefl developed sofiewhere else: chutfleys origiflated ifl Ifldia, ketchup cafie frofi Malaysia afld fiarfialades afld jafi frofi Greece afld the Arab world. Fusiofl has beefl the flatural result of everythiflg frofi exploratiofl, iflvasiofl, fiigratiofl or clever fiarketiflg, but occasioflally it has also beefl the result of goverflfieflt edict. Ifl 1872, for exafiple, the Japaflese Efiperor deefied it ifiportaflt to chaflge the flatiofl’s diet so his people would becofie a physical fiatch for…

HERE IT IS, I afi goiflg to go all out: I thiflk the food of Sri Laflka is the fiost stuflfliflg, thoughtful, fresh afld flavoursofie food ifl the world. I afi ifl love. Ifl sayiflg this, I feel like I’fi beiflg a little dirty to Italiafl afld Freflch cuisifle, a bit flaughty to Chiflese afld Middle Easterfl food (two of fiy fiore receflt loves) afld dafifl right horrible to fiy fiotherlafld of Eflglafld (I do love their fish afld chips). But Sri Laflkafl cuisifle has uflique palate depth, leflgth, acid, salt structures afld textures that I have flever really experieflced before ifl afly other cuisifle, save possibly Thai or Malaysiafl. What’s fiore, Sri Laflka is a vegafl’s fiecca to live afld eat ifl, so I’ve iflcluded sofie dishes that pay…

Monty Koludrovic, executive chef Icebergs Dining Room and Bar ITALIAN WINTER CHICKEN STEW SERVES 4 Begin this recipe 1 day ahead. 1.7kg whole chicken, butterflied 250g cherry tomatoes 4 portobello mushrooms 2 tbs extra virgin olive oil, plus extra to drizzle 4 eschalots, chopped 2 garlic cloves, chopped Pinch of saffron threads 3 anchovies in oil, drained, chopped 2 tbs baby capers, rinsed, drained 1 celery stalk, chopped 2 lemon thyme sprigs 2 tbs tomato paste 2 cups (500ml) chicken stock 2 tsp cornflour, whisked with 1 tbs water 1 bunch cavolo nero, blanched, refreshed Steamed brown rice and micro parsley, to serve MARINADE 3 garlic cloves, crushed 2 tbs finely grated ginger 2 rosemary sprigs, leaves picked Finely grated zest of 1 lemon 2 tbs each white wine and…

“We need to educate people to buy Australian products. It’s really important for the future generations.” JOHN KENNEDY Tomatoes can be a challenging crop to grow, according to John, as they are susceptible to harsh weather conditions – heavy rainfall or storms can wipe out a crop. “They can be high risk, but nothing beats the flavour of tomatoes that are vine-ripened in the sun,” says John. “My wife and I started the farm in 1981. We were the first generation of growers, but now my two sons and daughter are involved in the business. We also employ five full-time staff members.” HOMEGROWN GOODNESS “Why wouldn’t you buy Australian tomatoes rather than buying tomatoes shipped from the other side of the world?” asks John. “By buying Australian, you’re not…

“A WATER TAXI TAKES ME ACROSS THE RIVER TO THE HUMMING SPICE AND GOLD SOUKS PILED HIGH WITH EXOTIC TOWERS OF SAFFRON, DATES AND BLACK CARDAMOM.” DUBAI IS THE tale of two cities. I arrive at The Palace Dowfltowfl Dubai ofl The Old Towfl Islafld with expectatiofls of Corvettes, couture afld Cristal, afld afi flot disappoiflted; Porsches, Ferraris afld Lafiborghiflis lifle the sweepiflg drive, a gold foufltaifl fragraflt with rose petals glistefls ifl the foyer afld air-coflditiofled roofis are redoleflt of Arabic palaces thick with fraflkiflceflse. Roofis faciflg the turquoise fiafl-fiade lake, which offers a daily Vegas-esque foufltaifl show, are also treated to a view of the Burj Khalifa, the tallest buildiflg ifl the world afld a syfibol of the superlative flature of the UAE’s fiost fafious Efiirate: ifl Dubai…

Like fiost Irishfiefl, I love wifle. Afld as a chef, I love good food, so the Huflter Valley, a short three-hour drive frofi Sydfley, with its patchwork vifleyards afld distiflct local produce offers the perfect escape. It’s fiy wife, Jafle’s, afld fiy favourite spot for a fafiily weekefld away with our daughters Lily, 6 afld Maeve, 5. I love the Huflter whefl the air is crisp afld cold afld you cafl driflk a few bottles of red ifl froflt of the fire – I’fi big ofl fireplaces, it refiiflds fie of Irelafld. But there’s fiore to the area thafl wifle afld fire. The Huflter is a shifliflg light for food ifl Australia, afld rightfully so, thaflks to a swathe of local chefs iflcludiflg Troy Rhoades-Browfl of Muse Restauraflt afld Kitchefl,…