delicious.

BAKING SMART TART Gin & tonic tart

with candied lemon

SPECIAL
PERFECT PIES,
COOKIES &
HEALTHY
MUFFINS
ONE TRAY
EASY ONE DISH
DINNERS (AND
SPEEDY 5 MINUTE
PIZZA DOUGH!)

GIN&
TONIC
TART
Your favourite flavour combinations, reinvented

COLIN FASSNIDGE PAUL WEST JAMIE OLIVER

Ultimate Mother’s The new Five of the best
Day comfort food roast chicken cheesecakes
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 MAY CONTENTS
72
SAVOUR
19 Hand picked
River Cottage Australia’s Paul West
shares his autumn produce picks.
56 Entertaining
Sydney restaurateur power couple
Brody and Liesel Petersen show
how to barbecue, Southern-style.
64 Exclusive extract
Sweet pies from The Pie Project.
72 Valli’s kitchen diary
Valli’s vegetarian Indian menu.
80 Wicked
We turn winning flavour combos
into dangerously good cakes.
88 Faster food
Easy one-tray dinners.
100 Balancing act
Bakes made with alternative flours.
10 delicious.com.au
REGULARS
12 Ed’s letter
15 Menus
17 Out & about Join us for dinner
with Mike McEnearney in Sydney.
28 Subscribe to delicious.
29 Insider: news
Food trends and restaurant news.
34 Review
Brisbane’s The Apo.
36 Drinks
Drinks matches for your fave bakes.
38 How to
Darren Purchese’s icing 101.
40 Meat market
Anthony Puharich and Colin
Fassnidge love their Mums’ cooking.
42 I’m loving
Matt Preston’s best bakes awards.
44 Mike McEnearney
Gluten-free pastry, at last!
46 Masterchef
Billie McKay’s Chelsea buns.
48 Bake club
Mastering a simple vanilla cake.
136 Insider: travel
Hot destinations, news and products.
153 Recipe index & directory
154 Innovators
Anthony Huckstep chases tuna.
FOLLOW US...
106 Guest chef
Christine Manfield’s cookies.
114 Jamie Oliver
Jamie’s five best cheesecakes. @deliciousAUS
120 Silvia Colloca
Download our enhanced App
Easy Italian baking. for Cook Mode & bonus content
delicious.com.au
ESCAPE
For more delicious content.
128 Global flavours ON THE COVER
A luxurious stay in Oman. Gin & tonic tart with candied lemon
138 24 hours in Auckland (recipe p 85)
Must-visit food and wine hotspots. Recipe Warren Mendes
140 Postcard Photography Mark Roper
Uncovering the secrets of Nordic Styling Kirsten Jenkins
rye bread from a Swedish bakery.
144 Locavore THE DELICIOUS. TEST KITCHEN USES:
Discover Wellington’s emerging
food and drink scene.
From across the country, these emerging and established PorkStar chefs encompass
the diverse Australian culinary landscape. The PorkStar 11 are leaders, not followers,
and share a love of the magical beast, the pig. Be a PorkStar and get some pork on
your menu. www.porkstar.com.au
ED‘S LETTER.

W E L C O M E
ONE OF THE greatest gifts my mother
gave me was the ability to cook, and she
encouraged me to love it as well. Growing
up, she gave me a great deal of autonomy
in the kitchen, and I remember baking on
my own from a very young age and enjoying
the solitude, the creativity and the sense
of achievement. These feelings stay with
me today, and it is a great pleasure that
I now have a daughter of my own who
enjoys being in the kitchen (and a son
who also thoroughly enjoys licking a bowl or two). It is a real privilege to
have children to cook for and cook with (not that it’s always easy finding
something everyone likes!). My daughter looks forward to studying home
economics when she reaches high school, even though the subject is now
called ‘design and technology’. This pleases me as I think it is such a
valuable skill, yet completely underrated (full disclosure: my nanna was a

PORTRAIT PHOTOGRAPHY JORDAN GRAHAM

home economist and it was actually my plan B if journalism didn’t work out).
With Mother’s Day on the horizon, this issue has many touching tributes
to mothers – Colin Fassnidge and Anthony Puharich both developed a love
of good food from their mothers (p 40). It is also no coincidence this issue
is our baking special, and the abundance of brilliant recipes is the perfect
place to start for spoiling family and friends.

Kerrie McCallum, Editor-in-chief

PHOTOGRAPHY ALICIA TAYLOR STYLING KIRSTEN JENKINS

Follow me: @kerrie_mccallum

K I KI PI
delicious.’ own Mike McEnearney River Cottage
Phoebe Wood and has opened his new Australia’s Paul
Kirsten Jenkins debut Sydney venue and West cooks a
luscious pies from their you’re invited to be seasonal feast
beautiful new book, the first to eat there. in this month’s
The Pie Project, p 64. Book now, p 17. Hand Picked, p 19.

12 delicious.com.au
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 MENUS
MAY
Baked butter
chicken

delicious.com.au/entertaining
Want more menu inspiration? Check out
our recipe collections for great ideas.

Download our enhanced App for Bennelong

bar manager Aaron Gaulke’s cocktail recipes

Seared bonito
salad with
horseradish
dressing

BEST BAKING
Gluten-free potato, leek & creme
fraiche galette, p 44
~
Cavolo nero & sausage LO N G LU N C H
SPI C ED FE A S T
pizza, p 122
~
INDIAN BANQUET Baked berry cheesecake, p 118 AUTUMN
ENTERTAINING
Tandoori eggplant skewers, p 74
“Cooler weather calls for
Eastern Peake Pinot Tache Seared bonito salad with
days best spent baking
Rosé 2015 horseradish dressing, p 22
and sharing the bounty of
~ your efforts with friends French 75
Baked butter chicken, p 96
and family.” John Hannan, ~
SC Pannell Pinot Grigio 2015 digital producer Oxtail pot-au-feu, p 40
~ Weidmann & Groh Trierer
Cardamom pistachio Weinapfel German Cider
CO M F O R T F O O D
cookies, p 112 ~
Frogmore Creek Iced Gluten-free Blackberry & ginger pie, p 66
Riesling 2013 potato, leek & Plum & berry sherry cobbler
creme fraiche
galette
“Indian meals are “Fresh autumnal
often overlooked for ingredients, coupled
wine pairing with with slightly drying,
most opting for beer, tannic, yet flavourful
but rosé and aromatic drinks will keep your
whites can really palate dancing in cold
work well.” Mike weather.” Aaron Gaulke,
Bennie, drinks writer bar manager, Bennelong

delicious.com.au 15
THE DINNER PARTY
you don’t want to miss
Search more than 5500 recipes from your favourite

celebrity chefs, entertaining ideas to be the ultimate host,

the latest restaurant reviews, hot travel destinations,

daily food news and more!

VISIT US AT THE NEW

 OUT & ABOUT.

Mike’s seasonally-led menu

features dishes such as this
watermelon, tomato and
haloumi salad (below).

YOU’RE
INVITED...

DINNER AT No. 1
BENT ST BY MIKE
THE HOTTEST TICKET IN TOWN this month is Mike McEnearney’s eagerly anticipated
new restaurant No. 1 Bent St By Mike, and you’re invited to an exclusive first taste. The
brand new venue (the builders and painters are making their finishing touches as we go WHERE
to print) at The Wintergarden in Sydney’s CBD, features McEnearney’s switch to formal 1 Bent St, Sydney
dining with a menu that perfectly reflects his ethos of seasonally-led food made using
locally sourced and house-made produce. “We’re looking forward to being a part of the WHEN
CBD, where the food just gets better and better. No. 1 will have a small daily-changing 6:30pm, Tuesday, May 24
menu with a strong focus on produce. And although the setting may be more formal,
PRICE
I hope it will feel familiar to those who loved Kitchen By Mike,” says McEnearney. For
$120 + booking fee for 4 courses
guests, this is the first chance to experience McEnearney’s signature food since he closed
with matched David Lowe wines
much-loved canteen-style Kitchen By Mike in Rosebery, and each course will be
matched with David Lowe wines from Mudgee, NSW. Don’t miss out, book now. BOOK
admin.moshtix.com.au/v2/Delicious
DELICIOUS.COM.AU/PEOPLE-EVENTS for galleries from every delicious. event.

delicious.com.au 17
 HAND PICKED.

HANDPICKED
When it comes to working the land, no one does it better than Paul West,
who swapped fine dining for DIY on River Cottage Australia and never
looked back. Paul joins the delicious. Produce Awards judging panel
for 2016, so who better to ask for a seasonal entertaining menu.
PHOTOGRAPHY BRETT STEVENS STYLING KIRSTEN JENKINS WORDS KATE GIBBS & DAVID MATTHEWS

delicious.com.au 19
 HAND PICKED.

Butterflied chicken
with chargrilled lemon.
OPPOSITE: garlic & preserved
lemon rainbow chard (recipes
p 22). Sisters Gulassa ‘Yves
Klein’ wallpaper in cobalt (used
throughout), from Emily Ziz.
delicious.com.au 21
HAND PICKED.
“AT THE FARM, I MAKE MY OWN BREAD, REAR MY OWN GOATS FOR MEAT,
AND BREED PIGS FOR GUANCIALE AND PROSCIUTTO, PORK CHOPS,
OR TO BARTER IN THE LOCAL COMMUNITY.”
GARLIC & PRESERVED LEMON
RAINBOW CHARD
SERVES 4
1/4 cup (60ml) extra virgin olive oil,
plus extra to drizzle
4 garlic cloves, thinly sliced
1 bunch rainbow chard, stalks cut into
4cm lengths, leaves chopped,
blanched and refreshed
11/2 cups (375ml) vegetable stock
400g can chickpeas, rinsed, drained
1 preserved lemon, flesh and white pith
removed, finely chopped
Goat’s curd and toasted slivered
almonds, to serve
Heat oil in a frypan over medium heat.
Cook garlic for 1 minute or until fragrant.
Add chard stems and cook for 1 minute
or until softened. Add stock, chickpeas and
preserved lemon. Season and cook for
4-5 minutes until reduced by half, then stir
through chard leaves. Remove from heat.
Divide chard among plates and top
with goat’s curd and slivered almonds.
Drizzle with extra olive oil to serve.
SEARED BONITO SALAD WITH
HORSERADISH DRESSING
SERVES 4
1 (about 2kg) bonito, filleted (skin off),
bloodline and bones removed, each
fillet cut into 4 tenderloins (ask your
fishmonger to do this)
1/3 cup (80ml) extra virgin olive oil
1 tsp finely grated horseradish,
plus extra to serve
Finely grated zest and juice of 1 lemon
100g mixed sorrel leaves (from
greengrocers) or baby salad leaves
1/2 bunch small red radishes,
thinly sliced using a mandoline
22 delicious.com.au
Remove bonito from the refrigerator
30 minutes before cooking. Heat 1 tbs oil
in a frypan over high heat. Season bonito,
then cook for 45 seconds each side or
until the outside is lightly charred but
the centre is raw. Remove and set aside.
To make dressing, place horseradish,
lemon zest and juice and remaining
1/4 cup (60ml) olive oil in a small bowl.
Whisk to combine.
Thinly slice the bonito and arrange
on a serving platter. Scatter over sorrel
leaves and sliced radish, and drizzle over
the dressing. Serve salad topped with
extra horseradish.
BUTTERFLIED CHICKEN WITH
CHARGRILLED LEMON
SERVES 4
Begin this recipe 1 day ahead.
1.8kg whole chicken
3 lemons, halved
Extra virgin olive oil, to brush
Flat-leaf parsley and oregano leaves,
to serve
BRINE
3/4 cup (165g) each sea salt flakes
and caster sugar
1 tsp each coriander seeds, cumin seeds
and black peppercorns, toasted
1 each onion and carrot, chopped
6 garlic cloves, bruised
2 bay leaves
1 small bunch thyme
HERB & TAHINI SAUCE
1 bunch each flat-leaf parsley, coriander
and mint, leaves picked
50g baby spinach leaves
2 tbs tahini
100ml extra virgin olive oil
Finely grated zest and juice of 1 lemon
1 small garlic clove,
crushed
1 tbs apple cider vinegar
To butterfly the chicken, place chicken
breast-side down on a chopping board.
Use kitchen scissors to cut down either
side of the backbone to remove. Discard
(or freeze to use in stock). Turn the chicken
breast-side up, then use your hand to push
the bird flat, breaking the breast bone.
For the brine, place 1L (4 cups) water in a
large saucepan over high heat. Bring to the
boil, then add salt and sugar, stirring until
dissolved. Remove from heat, then add
2L (8 cups) iced water and allow to cool.
Add remaining ingredients and chicken.
Cover and refrigerate in brine overnight.
The next day, remove chicken from
brine, discarding brine, and pat dry with
paper towel. Transfer the chicken to a plate
and return to the fridge uncovered for at
least 1 hour or until ready to cook (the dry
air in the fridge removes moisture from the
skin, making it extra golden and crisp when
cooked). Remove from the fridge 1 hour
before cooking to allow chicken to come
to room temperature.
Preheat a barbecue with a lid to
medium-high heat (alternatively place
a chargrill pan over medium-high heat and
preheat oven to 220°C). Brush chicken and
lemons with oil. Cook chicken, skin-side
down, for 2 minutes, then add lemons,
cut-side down, and cook for 2-3 minutes
until chicken is golden and slightly charred.
Reduce heat to medium-low. Turn chicken
and lemons. Close the barbecue lid and
cook for 35-40 minutes until juices of
chicken run clear when thickest part
of thigh is pierced and lemons are soft.
(Alternatively, transfer chicken and
lemons to a roasting pan and cook for
35-40 minutes until cooked through.)
Seared bonito salad with
horseradish dressing
Vanilla rice pudding
with roast quince

Remove from oven and rest, loosely
covered with foil, for 10 minutes.
Meanwhile, for tahini sauce, bring a large
pan of water to the boil over medium-high
heat. Blanch the herbs and spinach for
20 seconds or until tender, then refresh in
iced water and drain, squeezing out excess
liquid. Place in a small food processor or
blender with remaining ingredients and
2 tbs water. Season and whiz to combine.
Cut chicken into pieces and place on a
platter or tray with lemon and tahini sauce.
Scatter with parsley and oregano to serve.
VANILLA RICE PUDDING
WITH ROAST QUINCE
SERVES 4
1 vanilla bean, split, seeds scraped
1/2 firmly packed cup (125g) brown sugar
Finely grated zest and juice of 2 oranges
4 cloves
3 quinces, peeled, quartered lengthways
RICE PUDDING
1 cup (220g) Arborio rice
25g unsalted butter
3 cups (750ml) milk
1/3 cup (75g) caster sugar
1 vanilla bean, split, seeds scraped
3/4 cup (185ml) pure (thin) cream
Preheat oven to 160°C. Combine vanilla
pod and seeds, sugar, orange zest and
juice, cloves and 1/2 cup (125ml) water in
a roasting pan. Add quince and toss to
coat, then spread in a single layer across
tray. Tightly cover pan with foil and roast,
turning quinces and basting with the
cooking liquid every 30 minutes, for
21/2-3 hours until tender and dark amber.
For stockist details, see Directory, p 153.
Meanwhile, for the pudding, place rice,
butter, milk, sugar and vanilla seeds in a
saucepan over medium heat and bring
to a simmer. Reduce heat to low and cook,
stirring occasionally, for 20-25 minutes
until rice is tender but still al dente. Stir
cream into rice.
Divide rice pudding among bowls. Top
with quinces and roasting syrup to serve. >>
MARKET
BASKET
RAINBOW CHARD
Those vivid mixed bunches of
white, yellow, ruby red and pink
stemmed chards you find on
shelves – commonly referred to as
rainbow chard – are confusingly cut
from different varieties of the same
plant, related to sugar beet. Swiss
chard and silverbeet (actually the
same thing) are most common,
but the coloured specimens are
becoming increasingly popular. Like
silverbeet, stalks and leaves can
be treated as separate vegetables,
with succulent stems making a
juicy addition to minestrone or
taking well to rich sauces and leaves
working as a pleasantly coarse
substitute for spinach in gnocchi
or Greek spanakopita (spinach pie).
BONITO
There are several varieties of bonito
found across the globe, with three
main commercial varieties commonly
sold in Australia (generally just sold
under the label ‘bonito’). These are
all relatively smaller fish with striking
stripe patterns and pale red to pale
pink or whitish flesh. Bonito’s soft
flesh deteriorates rapidly, so make
friends with your fishmonger and
demand fresh, firm fish with a nice
sheen and pleasant smell. The flesh
is delicate and reasonably oily, so
it’s best charred and cooked rare,
pickled, cured or eaten raw in
chirashi zushi (scattered sushi bowl).
WHAT ELSE TO BUY IN MAY
• artichokes • broccoli • capsicum • custard apples (Qld)
• fennel • kiwifruit • mushrooms • kohlrabi
• nashi (Vic) • okra • pears • pumpkin • spinach
HAND PICKED.
CHICKEN
Roasting a big free-range chook
adds to the sense of occasion when
entertaining, re-establishing it as
a centrepiece rather than just what
you cook when you couldn’t think
of anything else. Brining seasons
the meat and keeps it extra juicy,
while butterflying increases the
surface area of skin exposed to
direct heat, making it crisper to
keep the crowds happy.
QUINCE
Firm, fragrant quinces are renowned
for their pleasant aroma and differ
from related apples and pears in
that they need to be cooked before
eating. Poaching slowly in syrup is
best, which turns the yellow flesh
a deep and appealing red. Quinces
preserved in jars of honey and
vinegar are thought to be the
ancestors of jam and marmalade,
with their high pectin content aiding
the gelling process. Try making your
own quince pastes and jellies for a
sweet addition to cheese boards.
delicious.com.au 25
HAND PICKED.
WEST LIFE
Chef, farmer and delicious. Produce Awards
judge Paul West has become a poster boy for
sustainable farming and his passion for growing
his own makes River Cottage Australia the hit it
is, now in its fourth season on LifeStyle FOOD.
I
t’s the kind of documentary-style television that gets viewers
hooked: man rearing beast or bird, then slaughtering it for his
own sustenance. Such is the remit of River Cottage Australia,
the show on which former Melbourne Vue de Monde chef and now
television host and farmer Paul West grows, sources and rears his
own food in Central Tilba, five hours south of Sydney. It’s the dream
of many urbanites, a rural idyll where long lunches are held al fresco;
a pig, a tomato patch and a dog called Digger the lunchtime
entertainment. But it’s not all cups of tea fireside.
“Stuff goes wrong. But that’s nothing new. No matter how hard
you work, nature has bigger plans. Farmers go out and put the
work in, but sometimes it doesn’t happen. There’s a huge margin
for failure,” West says. Season two saw a tomato crop fail, and there
was loss when a fox got in to the chicken run. Through the seasons,
goats have been stubborn milkers, ducks have refused to lay, and
there have been a few flops in the kitchen as well.
26 delicious.com.au
CLOCKWISE: Paul West at home in
Tilba with his dog Digger; West gave
up city life for a move to country
NSW; the cottage by the river,
complete with vegie patch.
West makes his own bread, rears and kills his own Boer goats for
meat, and breeds pigs which he turns into guanciale and prosciutto,
pork chops, or barters in the local community. It’s engaging viewing,
and that’s not lost on the chef. “You have to have the mindset that
farming is not a sentimental process. Whether it’s a newborn duck
or baby goat, there’s close contact with the animals but in the back
of your mind you know they’re for food. It’s a respectful relationship,
but I don’t give them names. The best part is that you’re responsible
for using the entire animal, there’s no waste at all,” he says.
“People ask ‘how can you kill an animal’. But it’s what happens.
We’re omnivores and we choose to eat meat. If it weirds you out,
then don’t eat it. Because someone is pulling the trigger for you.”
Turning to DIY food is something he plans to pass on to his new
LOCATION PHOTOGRAPHY JEREMY SIMONS
son Otto, who appears in the upcoming season. “Parents put a
protective cloak around their children but they’re in tune with life
and death. People say they can’t get kids to eat their vegetables.
Well you should see kids in a vegetable patch, they go through
it like a pack of cockatoos. They pull up carrots, have tomato juice
running down their faces. I hope Otto will grow up close to the
living world, and be community-centric instead of self-obsessed.”
West produces his own honey in the latest season and makes
his own mead, too. He rates it as his best experience on the show
so far. “I use the honey in place of sugar and have it on toast with
abundant butter.” He says even if he lived in the city, he’d grow
PORTRAIT PHOTOGRAPHY NICK WILSON
his own rooftop or balcony garden. “With a bit of ingenuity you
can grow your own. And once you do, you’re hooked.”
delicious. PRODUCE AWARDS 2016
This year, Paul West joins the delicious.
Produce Awards state judging panel.
IN PARTNERSHIP WITH “Australian produce is an expression
of our unique and diverse landscape as
well as a reflection of the hardworking
and innovative people who tend it,” he
says. Visit: delicious.com.au for more.
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 INSIDER.

By the GLASS
Melbourne has very quietly become the
best place in the country to order by
the glass. Joining Andrew McConnell’s
MARION WINE BAR in the CBD,
EMBLA, a little sister to Carlton’s The
Town Mouse, is pouring a mix of organic
and biodynamic drops. Domestic darlings
such as Adelaide Hills’ Gentle Folk and
hip Patrick Sullivan wines are chalked up
next to Julia & Navines organic Spanish
cava and Corsica red. The kitchen is
equipped with a woodfire grill giving
a lick of smoke to their wine-friendly fare.
Local calamari, perhaps, with a buttermilk
sauce, or simple roast chicken ready to
pair with a New York chardonnay.
Nearby, BAR ESTRELLA is slinging
wines the Spanish way with free tapas
(fat slices of tortilla, say, or hunks of TA B L E TA L K

1
house-smoked chorizo), the list covering
ground between cava and tempranillo.
Byron Bay’s iconic Balcony Bar,
has relaunched as BALCONY BAR
WORDS HEIDI FINNANE, DAVID MATTHEWS & SHARNEE RAWSON

Meanwhile, in South Melbourne, you

can graze at the front bar of LAMARO’S & OYSTER CO. (above), with a
BODEGA (pictured), while working fresh new beach-chic vibe thanks to
through more than 25 wines available executive chef Sean Connolly (The
by the glass. There’s everything from Morrison) and business partner
paprika-dusted crispy school prawns
to sausages with onion gravy to help
Fraser Short (The Sydney Collective).
line the stomach. Expect a fresh seasonally-focused
menu showcasing local produce and
seafood – think peel ‘n’ eat Yamba
prawns with tomato blush mayo.

INSIDER NEWS 2
Those who’ve traipsed through
Melbourne’s Chinatown
late-night might be accustomed
to steaming bowls of congee
Hot tables, lust-have products, the latest news, books & more. (rice porridge) in the small hours,
but Victor Liong (Lee Ho Fook) is
pressing the issue for breakfast
at LAWYERS, GUNS AND MONEY,
serving congee your way (it might
TRENDING NOW be with century egg, spicy pickles or
fried bread) with Vietnamese-style
ROTISSERIE CHICKEN coffee and other Chinese-leaning
» Henrietta’s, Melbourne Stuart Brookshaw and offerings including noodles and fried
chicken wings right through lunch.

3
Ruth Gifney have opened this lunch-till-late crowdpleaser in
the CBD, serving 12-hour brined free-range charcoal chickens Less bistronomy, more bistro
with a rotation of salads (above left) and soft serve to finish. is the mood at chef Frederic
» take
Belleville, Melbourne Belleville are doing a fresh
on your neighbourhood chicken joint, heating up
Colin’s and sommelier Lionel
Richard’s BISTROT GAVROCHE on
Chinatown with drinks, beats and miso-glazed chooks.
» Juicy
Sydney’s Kensington Street. An
Lucy, Sydney The team behind Sugarcane offshoot of acclaimed Brasserie
in Surry Hills are mashing up a local chicken shop with South Gavroche in Singapore and exuding
East Asian at nearby Juicy Lucy (left). Grab a bird brined in
Sichuan and coriander with Asian Caesar or try their wraps.
Parisian charm in oak and pressed
linen, the menu follows through with
Edited by Heidi Finnane and David Matthews classics done well such as terrine,
duck confit, onion soup and French
DELICIOUS.COM.AU Go online for weekly restaurant news and reviews from our team of critics and reviewers. and Australian wines to match.

delicious.com.au 29
 UP FRONT

BUTTER UP
» What is cultured butter? Pepe
Saya Cultured Butter is made
using cream that has been
innoculated with lactic bacteria,
then left to ferment before

WORDS SHANNON HARLEY, DAVID MATTHEWS & SHARNEE RAWSON

being hand-kneaded. The
addition of a culture changes
the flavour and adds probiotics.
» Why do you cream butter?
Beating butter and sugar makes
mock cream – it’s so delicious!
I prefer it to sweetened cream.
» How should you store butter?
Butter oxidises with exposure

SPREAD THE WORD

to water, light and air. To avoid
this, store in an opaque airtight
container in the fridge for up
to 3 months, or freeze for up to
According to Pierre Issa, the man behind Sydney’s cult artisan butter 6 months. Oxidised butter will
Pepe Saya, you can never have too much butter. Here he shares his have a metallic taste and the
outer layer will turn orange;
tips for storing and cooking (he prefers unsalted for baking, salted scrape it off and the butter
for the table) and shares a hack for homemade sweet butter ‘cream’. underneath should be fine.

NEW IN

30 delicious.com.au
 INSIDER.

ON THE BOIL
1 NEW GUARD

As we go to press, the hottest

table in (Sydney) town is
just-opened Bar Brosé, where
Analiese Gregory (ex-Quay) has
teamed up with Acme’s Mitch
Orr and is blowing us away
with veg-led desserts – think
fennel ice cream with fernet
ganache and walnut cake.
READ IT While Merivale’s new restaurant
• FOOD FOR FRIENDS (Hardie Grant Books, $24.99) is a curated collection of all-occasion menus Fred’s, headed by Danielle
from Hardie Grant’s online recipe database, cooked.com. Our picks? Greg Malouf’s hot lemon fritters Alvarez (ex-The French Laundry
for brunch, Sunday roast with Justin North’s caramelised parsnips and Matt Wilkinson’s vegetarian and Chez Panisse, USA) is
miso-glazed eggplant. • THE PIE PROJECT (Hardie Grant Books, $29.95) is the first cookbook from almost (finally!) open. Leading
delicious. senior food editor (and pie fiend) Phoebe Wood and style editor Kirsten Jenkins. The duo
ladies are taking charge behind
have cracked the ultimate pie crust, and with 60 sweet recipes, from Nutella pie to ginger creme
brulee pie, we dare you not to lick the page (see p 64 for a sneak peek). • Ivan Orkin, or for those the pass in 2016.
who don’t know him, the Jewish American guy who took on the world of ramen in Tokyo, cracked
it and became an international sensation with his signature shio ramen, has released his first book 2 ON THE VINE
IVAN RAMEN: LOVE, OBSESSION AND RECIPES (Bloomsbury, $44.99). Read his story, make the
ramen (included are recipes for the 8 building blocks, then how to assemble), and do some very
Wine, it seems, is the new
cool things with the leftovers from making Japanese rolled omelettes to schmaltz-fried katsu.
food festival. Firstly with the
return of Game of Rhones
(beginning May 1 in Adelaide

ID, PLEASE
Krug’s latest offering for
and finishing July 2 in
Auckland). Pitched as a
Champagne aficionados is their combative event between wine
new Krug ID on all bottles, makers, Game of Rhones
which allows you (via your showcases Rhone Valley-style
phone or tablet) to trace your
pours. Then, our very own
bottle’s family tree, along with
tips for storing, drinking, food drinks writer Mike Bennie has
pairing and even suggested teamed up with wine merchant
music to serve your bubbles United Cellars to present Wines
with. To download the free that Will Change Your Life,
App, visit: app.krug.co.
a series of themed tastings.
. Visit: unitedcellars.com.

3 TEAM SPIRIT

Not content to play to their

home crowd, chefs are
increasingly hitting the road for
collaborative dinners. Igni, in
Geelong, has already hosted
Australia’s hottest talents: Luke
Burgess, James Viles and David
Moyle, with Matt Wilkinson and
Mac Forbes set for May 22 (six
courses, with beverages, $250).
INSIDER.

MUM’S THE WORD

Mother’s Day is a wrap with this stylish round-up
of gifts for the epicurean woman in your life.

1 3 4 5 6

10
9

8
18
11

12

13 14 15 16
17

PHOTOGRAPHY BRETT STEVENS STYLING KIRSTEN JENKINS

1. Marmoset Found ‘etchings’ platter in large, $69, marmosetfound.com.au. 2. Smith & Co hand balm in ‘unwind’ and ‘restore’, $17.95 each (80ml),
thearomatherapycompany.co.nz. 3. Aesop parsley seed cleansing masque, $39 (60ml), aesop.com/au. 4. Country Road ‘Orla’ rectangular marble
board, $69.95, countryroad.com.au. 5. Country Road marble 3-wick candle in fig, $99.95, countryroad.com.au. 6. Diptyque ‘Genevrier’ candle
in juniper, $87, mecca.com.au. 7. T2 ‘Weekend in Budapest’ glass teapot, $50, and ‘Weekend in Budapest’ clear Turkish glass, $16, t2tea.com.
8. Perrier-Jouet ‘Belle Epoque’ 2007 vintage Champagne, $220, perrier-jouet.com. 9. OPI nail polish in ‘let’s be friends’, $19.95, davidjones.com.au.
10. Sally Hansen complete salon manicure nail polish in ‘sheer ecstacy’, $9.95, au.sallyhansen.com. 11. Nail Lab nail polish in ‘flossie’, $15, thenaillab.
com. 12. Amy Tamblyn ‘3 Crystal’ necklace, $90, The Collector Store, (02) 9699 7740. 13. Dinosaur Designs resin bold stone cuff in ‘cement and chalk’,
$350, dinosaurdesigns.com.au. 14. Marc Jacobs ‘cotton splash’ eau de toilette, $69 (100ml), 1800 812 663. 15. La Prairie cellular radiance perfecting
fluide pure gold, $630 (40ml), laprairie.com.au. 16. La Prairie skin caviar liquid lift, $645 (50ml), laprairie.com.au. 17. La Prairie skin caviar firming
complex, $220 (30ml), laprairie.com.au. 18. Riedel ‘H20 classic bar’ whisky glass, $49.95 (set of 2), riedelglass.com.au.

32 delicious.com.au
 www.ara-anz.com
d a y
Our shoe.,
our

Fit your lifestyle.

REVIEW.
The lower level
at The Apo.
BELOW RIGHT:
chicken liver eclairs.
SPARKS FLYING
The Apo is right in line with Australia’s new wave of dining, says
Anthony Huckstep, who finds a perfect match in the Brisbane restaurant.
IT WASN’T ALL THAT LONG AGO
that chefs traded jackets for lab
coats, using chemistry to turn meat
into fruit, fruit into foams, and in
the process, some off their food.
Though smears and foams can be damn impressive,
food needn’t be so manipulated. But chemistry is
important in food. The way ingredients interplay
are the reason something may be delicious.
Thanks to the Moubment Group (Gerard’s Bistro,
Gerard’s Bar, Hatch & Co, Laruche), The Apo,
housed in a heritage-listed former apothecary hall
(circa 1862) where Brisbanites once collected their
daily dose of medicines and prescription drugs, is
providing just the right chemistry with Brizzie’s
citizens once again. Downstairs in the two-storey
restaurant-cum-bar an open kitchen provides the
backdrop in a darkened room of exposed brick and
polished concrete. It’s casual and moody, the service
snappy and sincere. Upstairs the setting is startlingly
bright, even though the seating is more cocktail bar
than restaurant. And although gun mixologist Pez
Collier is busy crafting cocktails and wheeling out
whisky, you can dine on the menu proper, too.
Chef Braden White made a name for himself at
Ricky’s in Noosa and Hatch & Co in Brisbane, but
there’s a sense of maturity here. For example, the
spate of lobster roll joints espousing imported
lobster has been totally cray of late, so it’s nice to
see a chef championing our local (Cairns) pinchies.
34 delicious.com.au
Here, it’s poached in saltwater then tossed with
celery, mayo and lemon and served on a brioche THE APO
bun. Meanwhile, WA octopus is cooked confit with
chilli, bay leaves and peppercorns, then charred CUISINE
Contemporary
over coals and served on chickpea and pork cheek.
His suckling pig is just as strong. White uses 9kg CHEF
Tawoomba sucklings. They’re bagged with brown Braden White
butter and slow-cooked for 12 hours. The skin is VISIT
crisped to order – smoked yoghurt and parsnip Bakery Lane, 690 Ann
St, Fortitude Valley,
puree cuts the richness. Then velvet chicken liver
Brisbane, QLD
parfait hides inside miniature eclairs before the
chew and give of Rangers Valley outside skirt OPENING HOURS
Tues 3pm-late;
arrives with a fresh slap of Moroccan chermoula.
Wed-Sun 12pm-late
White’s food is simple, honest and for the most
part delicious. He is a tad heavy-handed on the BOOKINGS
Yes
leafy garnishes, but he’s not spending 30 minutes
over each dish with tweezers. He’s not afraid of a bit BOOK (07) 3252 2403
of molecular either. Condensed milk parfait is given theapo.com.au
time in a nitrogen bath. A puff of ice smoke arrives PRICE $$$$
with passionfruit curd and dried meringue beneath.
White calls his food ‘modern progressive’. And BYO No
it’s certainly in line with much that has emerged in OTHER FEATURES
the new wave of Australian dining. There’s enough Bar
creativity here to keep you interested, but it’s born CHILD FRIENDLY
from the chemistry of classic pairings. Yes
delicious.com.au/eat-out
@huckstergram
For more of our critic’s dining picks.
@anthuckstep
DRINKS.

BAKER’S DELIGHT
The best drink pairings can be the ones you make at home with the everyday
foods you love to eat, says Mike Bennie, with a slice of quiche in hand.
@mikerism101

BAKED, NOT STIRRED

Often the best food and wine matches
OCHOTA BARRELS DCB WINE PINOT NOIR,
tend to be totally individual, contextual
(I mean, who you’re drinking with is just as THE SLINT VINEYARD 2015, $20 (YARRA VALLEY,
important as the combo of wine and food!) CHARDONNAY, 2015, $40 VIC) What a bargain this
and usually done without fanfare at home. (ADELAIDE HILLS, SA) wine is, but it’s got massive
It’s also often the most common foods that A lean, racy chardonnay drinkability too. It’s bright
bring out the most interesting and satisfying
from a fun-loving producer in fruit-and-spice perfume,
matches with drinks.
We’re used to a raft of Kimye-style in the Adelaide Hills. Try juicy and gently sweet,
high end matches: Champagne and caviar, it with a Cornish pasty, finishing with a tang of
Chablis and roast chicken, Bordeaux and where the grapefruit and fresh acidity. It would be
roast beef. But what about dishes that green-apple tang would pair amazing with a sausage roll
require just a fork to eat, maybe chopsticks,
brilliantly with the filling. and fancy tomato sauce.
or even – shock, horror – your hands.
It got me thinking about what goes with
baked goods. These are the one-handed
heroes of the food world that are built in
single serves (mostly) and can be consumed LINDEMANS KRIEK SMALL CHANGE WHITE,
with a drink balanced in the other hand.
CHERRY BEER, $9 2015 (LANGHORNE
Hanging for a slice of quiche? Well, how
about tucking into a white blend, where the (BELGIUM) What a delight CREEK/ADELAIDE HILLS,
fruity crispness should work a treat with the it is drinking gently sour and SA) $18 A great name that
creamy, cheese-rich eggy filling of that pastry. sweet fruit beers. This one, tells you a couple of things:
A meat pie might conjure up the need for from a traditional Belgian it’s a good price, it’s a bit
a beer in the opposite palm, but a juicy,
brewer, uses cherries to different. Blending old vine
light to medium-bodied red with a gentle
chill is going to work a treat. uplift the natural sourness of verdelho with gewurztraminer
Thinking about sweets such as fruit-spiked the beer. A sip of this, then a results in a wildly aromatic,
pastries and custard-filled breads? Try sipping bite of a fruity-sweet pastry zesty and thirst-slaking
a sparkling with a little fruit-driven sweetness would be an ideal match. white. Pair with pastizzi.
to complement. If fizzy wine isn’t your thing,
I bet that cherry Danish would work brilliantly
with a gently sour-sweet fruit beer.
The wine and drink matches don’t have to
be that prescriptive either. Like chardonnay?
Have a crack at a pastry filled with savoury, JAUMA WINES HUNTER POOR TOMS SYDNEY DRY
vegetable-rich sauce. Keen on making a
AND WOLF RED, 2015, GIN $70 (SYDNEY, NSW)
wholesome pie built around leftovers? Dive
into a glass or two of medium-bodied red. $30 (MCLAREN VALE, SA) A funny thing suggesting gin
Whether you’re going savoury or sweet, This sloshy-textured, bright, and pastries, but what came
pie or tart, and working with puff, choux, vibrant drop is made from to mind with a classic lemon
flaky, filo or shortcrust, there’s always room shiraz grapes, grown and tart was a gimlet gin cocktail
for something good in your spare hand.
raised for the Unicorn Hotel made with lime juice and
in Sydney, though it’s now soda. This epically good,
more widely available. Pub Sydney-distilled gin has a
delicious.com.au/drinks
For more seasonal pairings. fare works well, but it’s best spike of citrus that would do
with an old-school meat pie. the job so very, very well.

36 delicious.com.au
 A girl needs her space.

Each free range chook has more space than a king size bed.
Because Sunny Queen free range farms have only 1500 hens
per hectare, each chook has more space outdoors than a king
size bed. Maybe that’s why they lay such great tasting eggs.
To see our chooks, go to sunnyqueen.com.au/freerange
HOW TO.
BASIC
INSTINCT
The king of cakes, pastry chef
Darren Purchese of Melbourne
sweet studio Burch & Purchese,
spills the sugar on achieving
the perfect icing.
”Icing is simple in theory but
difficult to master, so practice
makes perfect. For best results,
use clean bowls and utensils
and palette knives and scrapers
without dents in them. You can
use hot water to heat your palette
knives to ensure a smoother
finish on your cake, but don’t
heat ganache or buttercream
too much as they won’t adhere
to the cake. Make sure your cake
is chilled before attempting to
ice as the icing may melt. Get
inventive with piping bags and
nozzles for a final flourish.”
Download our enhanced
App for Cook Mode
@burchpurchese @burchpurchese
delicious.com.au/food-files
For more helpful how-tos.
38 delicious.com.au
VANILLA & LEMON FROSTING
Use as an icing for 1 large cake
or 12 cupcakes.
300g unsalted butter, chopped,
at room temperature
250g pure icing sugar, sifted
Finely grated zest of 2 lemons
2 vanilla beans, split, seeds scraped
11/2 tbs milk
Beat butter, sugar, lemon zest and vanilla
seeds in a stand mixer on medium-high
speed for 5 minutes or until thick and
pale. Add the milk, reduce speed to low
and beat for a further 1 minute to combine.
MIX IT UP
This works well as an alternative filling
in a Victoria sandwich. Use any citrus
for a variation, but be sure to use
unsalted butter.
DARK CHOCOLATE GANACHE
Use as an icing for 1 large cake or
12 cupcakes. You can also make this
ganache the day before and set aside
at room temperature overnight.
350g dark chocolate, chopped
350ml thickened cream
Place chocolate in a heatproof bowl. Place
cream in a saucepan over medium heat
and bring to just below boiling point.
Remove pan from heat and pour cream
over chocolate. Set aside for 30 seconds,
then gently stir to form a smooth and shiny
ganache. Set aside to cool for 30 minutes,
then cover with plastic wrap. Set aside at
room temperature for at least 2 hours or
until desired consistency. Spread over
cake using a palette knife.
MIX IT UP
This ganache can be used as a glaze for
a cake or used as a filling for a chocolate
tart. Simply leave the ganache to cool for
30 minutes at room temperature and it will
be ready to pour over your cake, chocolate
mousse or to fill a blind baked case.
RASPBERRY SWISS MERINGUE
BUTTERCREAM
Use as an icing and filling for 1 large
layer cake, or to ice 24 cupcakes.
You will need a kitchen thermometer.
8 eggwhites
500g caster sugar
3 tsp glucose syrup
500g unsalted butter, chopped,
at room temperature
10g freeze-dried raspberry powder
(from gourmet food shops)
Place eggwhites, sugar and glucose in a
heatproof bowl. Set bowl over a saucepan
of gently simmering water (don’t let bowl
touch water). Whisk for 3-4 minutes until
sugar dissolves and meringue reaches
60°C on a kitchen thermometer. Transfer
to a stand mixer fitted with a whisk
attachment and whisk on high speed
for 10-12 minutes until thick, glossy and
cooled completely. Change mixer to
a paddle attachment. Add the butter,
1 piece at a time, beating constantly until
combined. (If mixture is too warm, the
STYLING KIRSTEN JENKINS
butter may split. If this happens, place in
freezer for 10 minutes to chill, then return
to stand mixer and whisk until thick and
smooth). Fold in raspberry powder.
Use buttercream immediately or store
in a container in the fridge for up to four
days, or freeze for up to 4 weeks. Bring
PHOTOGRAPHY MARK ROPER
the buttercream to room temperature
before transferring to a stand mixer and
beating until smooth and fluffy.
MIX IT UP
Freeze-dried fruit powders are becoming
more readily available at gourmet food
stores and health food stores, or use
WORDS & RECIPE DARREN PURCHESE
whole freeze-dried fruit and whiz in a
food processor for 1 minute. If you are
having trouble finding them, head online
to Fresh As, a New Zealand brand that
I like to use (fresh-as.com). For a tangier
version, swap raspberry powder for
passionfruit powder. Or if you prefer
a plain Swiss meringue buttercream
you can also omit the powder altogether.
CLOCKWISE
(from top right):
dark chocolate
ganache; raspberry
Swiss meringue
buttercream; vanilla
& lemon frosting.
MEAT MARKET.
Colin Fassnidge and Anthony Puharich admit
they’re both mama’s boys as they reflect on the
kitchen alchemy learnt from their mothers, and
the recipes that shape the way they cook today.
THE CHEF AND
THE BUTCHER
A I love my mum. She is an amazing
woman, hard working – she raised three
kids, and is an incredibly gifted home
cook. Mother’s Day is a time to spoil her.
C With what? Kidneys?
A Not what I had in mind! Kidneys may be
all the rage in Dublin, but on Mother’s Day
we eat comforting, homely dishes. My
Croatian background is about peasant-style
food, such as braises with humble veg.
C Let me explain what I mean by kidneys.
My mum sent me a message after she
saw my menu and said “Kidney, liver and
hocks – that’s our family, that’s our food”.
We’d have steak and kidney pie, lots of ham
hocks, liver and stews, which I hated. We
had stew every day after school because it
was always cold in Ireland. Now I’ve grown
up, I realise the work she put into what we
ate. I didn’t appreciate it then, but I do now.
A So true.
C My mum was a very good cook. Her
life was feeding us. She’d get up early
for breakfast, then she’d start working up
lunch, then dinner, so everything was built
around the table. That’s why I became
a chef. Nothing went to waste and she
used secondary cuts – we were a working
class family. The effort my mother put in,
I try to do the same for my kids.
A That was beautiful Fass. We could
have been separated at birth.
C Our jobs are the same. When we were
growing up, everyone wanted you to get
Download our enhanced @cfassnidge
App for Cook Mode
40 delicious.com.au
into office jobs, it was frowned upon if you
said you wanted to be a chef or a butcher.
A You’ve said a lot of things that are
consistent with my upbringing, and it’s
amazing how what was important to our
families back then is topical now: no waste,
secondary cuts, whole food. I ask myself
why the food my mother cooked tasted so
good, and it’s because there was a deep
understanding of flavour and taste. She
could turn a pig’s ear into a sow’s purse.
C They used to feed pig’s ears to the dogs!
A Oxtail is really popular now, but back
then it was all my family could afford.
Irrespective of how cheap or undesirable
those cuts of meat might have seemed
to be, my mother put a lot of love into
her cooking and she created magic.
OXTAIL POT-AU-FEU
SERVES 4
1/4 cup (60ml) extra virgin olive oil
1kg oxtail, jointed (ask your butcher)
2 onions, chopped
3 carrots, cut into 1cm pieces
2 celery stalks, cut into 1cm pieces
1 garlic bulb, halved horizontally
3 bay leaves
1/2 bunch thyme, leaves picked
1 bunch sage
300ml port
300ml dry white wine
1 (about 750g) smoked ham hock
@fourinhand @askthebutcher_
QUICK PICKLED CABBAGE
1/4 redcabbage, thinly sliced
using a mandoline
1 tbs caraway seeds, toasted
STYLING KIRSTEN JENKINS
2 tbs apple cider vinegar
Heat 1 tbs oil in a flameproof casserole
over high heat. Season oxtail, then cook,
turning, for 8 10 minutes until browned.
Remove from pan and set aside. Reduce
heat to medium and add vegetables,
PHOTOGRAPHY JEREMY SIMONS
garlic, bay leaves, thyme and half the sage
to casserole. Cook for 6 minutes or until
softened and slightly golden. Add port
and wine, bring to the boil and simmer
for 2 minutes, then return oxtail to pan.
Add ham hock and 1L (4 cups) water
and bring to the boil. Reduce heat to
medium low, cover and simmer for
31/2 hours, skimming impurities from
PORTRAIT PHOTOGRAPHY SHARYN CAIRNS
the surface every 30 minutes. Remove
lid and simmer for a further 30 minutes
or until sauce is thickened and reduced.
For the cabbage, combine all ingredients
with 1/4 tsp sea salt in a bowl. Set aside in
the refrigerator for 30 minutes to pickle.
Heat remaining 2 tbs oil in a frypan
over high heat. Add the remaining sage
leaves and fry for 2 3 minutes until crisp.
Drain on paper towel.
Shred the ham hock meat and return
INTERVIEW SHANNON HARLEY
to the pan, discarding the bone. Serve
the pot au feu with pickled cabbage
and top with crisp sage leaves.
delicious.com.au/recipes
For more slow-cooked meat recipes.
BUTCHER’S CUT
OXTAIL
Oxtail is the tail of beef or veal, which is jointed into
smaller pieces. The combination of gelatine-rich meat,
a thin layer of fat and a central bone make it one of the
most flavoursome cuts for slow cooking. It makes a great
base for stock, and is commonly used in soups and stews,
or braised until tender and unctuous. Like many affordable
cuts, time will transform it into something spectacular.
 I LOVE...
GLOBAL BAKES
Matt Preston awards his baking Oscars, naming
the best in show from Paris to Melbourne.

NO TIME FOR MUCKING around here and spinning some ridiculous (and CHOCOLATE CHAI FUDGE CAKE
probably fictitious) story about what baking means to me, full of sepia-toned SERVES 8-10
images of weathered hands kneading dough. No, we’ve got serious business to Begin this recipe 1 day ahead.
detail the coolest bakes from around the world – no easy task given the global
obsession with combining flour, sugar and butter in baked treats. Perhaps the 1/3 cup (100g) sweetened condensed milk
easiest way is to break it down into category winners – a bit like a bakery Oscars. 13/4 cups (500g) thick Greek-style yoghurt
Puff Pastry: croissant and sfogliatella. Cronuts, cruffins, morning buns out 250g dark (70%) chocolate, chopped
of San Francisco, or the Danish kouign amman (Breton cake) all make quite 250g unsalted butter, chopped
an impression, but for me they’re still not a patch on the simple croissant. 1 firmly packed cup (250g) brown sugar
So, let it be the first of our great bakes. Specifically the flaky, slightly elastic 6 eggs, separated
and supremely crisp croissants at Du Pains et Des Idées in Paris. Or from Lune 2 /3 cup (100g) plain flour

Croissanterie in Melbourne if we’re looking a little closer to home. Add custard, 1 tsp each ground cinnamon and cardamom
or a little cream to puff pastry and enter the wonderful world of millefeuille or 1/2 tsp each ground ginger and star anise

the Portuguese tart with a blistered face and a flaky base. But still, it is the 1/4 tsp each ground cloves and cream of tartar

Neapolitan sfogliatella (lobster tail), with supremely crisp leaves of pastry and 3/4 cup (165g) caster sugar

fillings such as sweetened ricotta with candied fruit, that comes out on top here. Pinch of saffron threads
Choux Pastry: Paris-Brest. Crisp, slightly chewy choux gives us chocolate Toasted cashews, to serve
eclairs and profiteroles, both strong contenders, but the Paris-Brest is champion.
Created to resemble a wheel and filled with waaaay too much creme patissiere, Combine condensed milk and yoghurt in a
praline, cream, or all three, this French choux cake gets the nod for its decadence. bowl. Transfer to a sieve lined with muslin set
Yeast Risen: monkey bread. Add yeast and butter to flour, sugar and perhaps over a bowl. Tie ends together. Chill overnight.
a little egg and baking reaches heights such as Swedish cinnamon buns, the The next day, preheat oven to 170°C. Grease

STYLING KIRSTEN JENKINS

Chelsea bun, or obscenely buttery Danishes filled with custard and apricot. Best
of all however has to be US monkey bread – sweet yeast dough balls slathered in
melted butter, cinnamon, sugar, and chopped pecans. A winner in every sense.
Slice: chocolate caramel slice. The slice is pretty much a unique Aussie
contribution to baking with such beautifully named slices as the jelly slice, the
Bus Driver’s Mother in Law (honey and almond) slice, the Cherry Ripe slice or
the Mars bar slice. But the rise of salted caramel with chocolate makes the
and line a 23cm springform cake pan with
baking paper. Melt chocolate and butter in a
heatproof bowl set over a pan of simmering
water (don’t let bowl touch water) until smooth.
Place brown sugar and 2 tbs water in a pan
over medium heat. Cook for 3-4 minutes until
a caramel. Stir into chocolate and set aside to

PHOTOGRAPHY BRETT STEVENS

caramel slice, known as millionaire’s slice in the UK, the ultimate choice here.
Flourless: orange and almond cake. While a rich fudgy Tuscan flourless
torte stabilised with just a spoon of rice flour is the obvious choice, there’s
something wonderful about the simplicity and reliability of Claudia Roden’s
Middle Eastern version of this cake. Especially as it’s almost as easy as boiling
a couple of oranges, then mixing them with almonds, eggs and baking powder.
Cake: Zumbo’s V8 cake and Victoria sponge. In the ‘fancy’ category the
mud cake, the cloud-like chiffon, the red velvet cake, the layered Opera and
cool. Stir through egg yolks, flour and spices.
Beat eggwhites and cream of tartar to soft
peaks. Fold one-third into chocolate mixture to
loosen, then fold through remaining eggwhites.
Pour into pan and bake for 35-40 minutes until
a skewer inserted comes out clean. Set aside
to cool slightly, then remove from pan.
Place the caster sugar, saffron and 3/4 cup
WORDS & RECIPE MATT PRESTON

the classic Black Forest are all cracking examples of great gateaux. But I’d rather (185ml) water in a pan over medium heat. Cook
something modern like Pierre Herme’s large version of his most famous macaron for 8 minutes or until slightly thickened. Cool.
in lychee, rose and raspberry. Paris is a long way to go for cake, so locally, Spread strained yoghurt over cake. Top with
Adriano Zumbo’s V8 cake with its eight textures of vanilla comes up a winner. cashews and drizzle with syrup to serve.
In the simpler category? There’s something perfect about the mix of vanilla,
cream, strawberries and ethereal sponge in a Victoria sponge that can’t be beat. delicious.com.au
Still, to appease the chocoholics, I’ve given a nice recipe for a fudgy chocolate Need more Matt Preston in your life? Head
online for recipes, travel stories and more.
cake loaded with chai spices and topped with sweet yoghurt and saffron syrup.

42 delicious.com.au
 I’M LOVING.

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MIKE MCENEARNEY.
MAKE IT FROM
SCRATCH
For those with coeliac disease, or people who are sensitive to gluten, pastry is a big
no-no. Well it was until Mike McEnearney stepped up to the plate with his recipes for
sweet and savoury gluten-free pastry, and a galette that’s more nom nom than no-no.
PHOTOGRAPHY BRETT STEVENS
GUT HEALTH IS of paramount
importance to our wellbeing; if your
gut is struggling it can affect the
health of your entire body. Many
ancient sciences and medicines rank
gut health as the primary focus for
optimum wellness and there has been
much research in the West in recent
years to underpin this. There also
seems to be just no getting around
the fact that gluten can be a big trigger
for gut inflammation in some people.
If you do have a gluten intolerance,
don’t be fooled by packaging with
‘gluten-free’ and assume that it means
‘healthy’. Always make sure to read the
ingredients. My general rule is that if
it has more than six ingredients, most
of which you can’t pronounce or have
numbers attached to them, it’s probably
more of a science experiment than real
food! So, if are looking for gluten-free
options, a great alternative is to make
your own. We’re fortunate that so many
gluten-free ingredients are now readily
available; we don’t have to hunt in
specialist shops for rice flour or almond
meal, and pastry is one of the things that
we all want to be able to eat.
If you can’t stomach gluten, I urge
you to give this gluten-free pastry a go.
The sweet version works with a variety
of fillings from rhubarb and pastry cream
to lemon curd and spiced pumpkin puree.
It can also work as a top for apple pie,
or crumbled as a base for cheesecake.
44 delicious.com.au
STYLING KIRSTEN JENKINS
The savoury version can be used in tarts,
quiches, or rolled thin, docked (pricking
holes to allow steam to escape), baked,
then filled with ricotta and tomatoes, and
topped with a spicy extra virgin olive oil.
SAVOURY GLUTEN-FREE PASTRY
This recipe is for savoury pastry. For sweet
omit the salt and add 40g brown sugar.
1/3 cup (60g) rice flour, plus extra to dust
60g almond meal
1/3 cup (50g) buckwheat flour
2 tsp cornflour
60g chilled unsalted butter,
cut into small pieces
1 egg
Place the rice flour, almond meal,
buckwheat flour, cornflour, butter and
1/2 tsp salt in a food processor and whiz
until the mixture resembles breadcrumbs.
Add the egg and 1 tbs cold water and
pulse until pastry comes together. Turn
out onto a clean work surface, shape into
a disc, then enclose in plastic wrap. Chill
for 30 minutes before using.
GLUTEN-FREE POTATO, LEEK
& CREME FRAICHE GALETTE
SERVES 6
40g unsalted butter
5 leeks, halved lengthways
2 garlic cloves, thinly sliced
1/4 bunch thyme, leaves picked
200g creme fraiche or sour cream
1 cup (100g) Gruyere cheese, grated
1 Nicola potato or other waxy potato,
thinly sliced
1 quantity savoury gluten-free pastry
Melt butter in a large frypan with a lid over
medium heat. Add leeks, garlic, thyme
and 2 tbs water. Bring to a simmer, then
cover and cook, stirring every 5 minutes,
for 20 minutes or until tender. Remove
from heat, transfer leek mixture to a large
bowl and add creme fraiche, cheese and
potato slices. Season and stir to combine.
Chill for 1 hour or until completely cool.
Meanwhile, place pastry between two
pieces of baking paper and roll out to
a 35cm x 25cm rectangle. Slide baking
paper with pastry base onto a baking
tray. Chill for 10 minutes to firm up.
Preheat oven to 180°C. Remove pastry
and baking tray from fridge, then top with
leek mixture, leaving a 4cm border free
from topping. Use baking paper to help
fold over pastry edges. Bake for 40 minutes
or until the pastry is cooked through and
golden. Transfer to a wire rack to cool
slightly, then slice and serve.
@kitchenbymike @kitchenbymike
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and recipes.
 D I D YO U K N OW
• Gluten, a mixture of proteins found
in wheat, helps bread rise and gives
it its characteristic doughy texture.
This is why good gluten-free breads
can be almost impossible to find.
Pastry, however, isn’t as reliant on
1 gluten, so a good result can usually be
achieved using gluten-free alternatives.

2
STEP-BY-STEP
1. Pulse flours, almond meal
and butter in a food
processor until mixture
resembles breadcrumbs.
Combine with egg and
water to form a dough.
2. After chilling, place pastry
between two sheets of
baking paper and roll out to
a 35cm x 25cm rectangle.
3. Cook leeks until tender
with the butter, garlic,
thyme and water. Allow
to cool then stir through
creme fraiche and potato.
4. Spread filling over pastry,
leaving a 4cm border, then
fold over edges.
5. Bake for 40 minutes or
until cooked through. The
dough can be made sweet
3 or savoury and be used
with different fillings.
4
5
MASTERCHEF.
MADE IN
CHELSEA
Billie McKay serves up her own creative take
on a childhood favourite, the Chelsea bun.
I AM A HUGE FAN of all things pastry. If it’s sweet, shiny, golden
and sticky, I’m as happy as a kid in a sweet, well, pastry shop.
My sisters and I would make Chelsea buns when we were
growing up, the only problem was that in a household of seven
they were always demolished within the hour! But we all still make
them now, which is a true testament to how delicious they are.
Chelsea buns are sweet scrolls made from a yeast-risen dough
enriched with egg. The dough is risen, rolled out, spread with
brown sugar and butter, sprinkled with dried fruit, candied citrus
and sweet spices, then rolled up and cut into rounds. It’s then
left to rise again, baked and finally glazed with sugar.
I don’t usually change recipes that have always served me well,
but I was making Chelsea buns recently and halfway through,
realised I had no dried fruit. I must admit I don’t mind this kind
of conundrum, it’s how new recipes are born. The result was a
sweet/savoury apple, pine nut and goat’s cheese Chelsea bun,
finished with a drizzle of vanilla-infused honey. This recipe is
sure to satisfy and you’ll be lucky if they last morning tea hour!
46 delicious.com.au
SPICED APPLE CHELSEA BUNS
MAKES 8
7g sachet dried instant yeast
1/2 cup (125ml) milk, warmed
11/2 tbs caster sugar
21/2 cups (375g) plain flour, sifted
225g unsalted butter, cut into pieces
Finely grated zest of 1 lemon,
plus 1 tsp lemon juice
1 tsp mixed spice
1 egg, lightly beaten
1/2 firmly packed cup (125g) brown sugar
1 cup (170g) grated Granny Smith apple
80g goat’s cheese
11/2 tsp ground cinnamon
1/3 cup (50g) pine nuts, toasted
1/3 cup (120g) honey
1 vanilla bean, split, seeds scraped
STYLING KIRSTEN JENKINS PORTRAIT PHOTOGRAPHY NIGEL LOUGH
Combine the yeast, milk, 1 tsp caster sugar
and 1 tbs flour in a bowl. Set aside for
10 minutes or until frothy.
Rub 125g butter into remaining flour
until crumbs form. Stir in zest, mixed spice,
remaining sugar and a pinch of salt. Make
a well in the centre, add egg and yeast
mixture. Stir to combine. Turn out onto
a floured surface and knead until smooth
and elastic. Place in an oiled bowl. Cover
with a clean tea towel. Set aside in a warm
place for 1 hour or until doubled in size.
Preheat oven to 210°C. Grease a 20cm x
30cm baking dish. Combine brown sugar
and remaining 100g butter in a bowl. Knock
back dough. Roll out on a floured surface
until 40cm x 20cm. Brush with butter,
PHOTOGRAPHY JEREMY SIMONS
leaving a 1cm gap on long edges. Sprinkle
with apple, cheese, cinnamon and pine
nuts. Roll up from long edge and cut into
8 pieces. Place buns close together on tray,
seams facing in, and flatten slightly. Cover
and set aside for 30 minutes or until slightly
risen. Bake for 20 minutes or until golden.
Meanwhile, to make glaze, place honey,
lemon juice and vanilla pod and seeds in a
WORDS & RECIPE BILLIE McKAY
pan over medium heat. Bring to a simmer.
Remove from heat and cool slightly.
Download our
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for Cook Mode
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For more of Billie’s recipes.
@billie_mckay15
BAKE CLUB.

EASY VANILLA CAKE WITH

PASSIONFRUIT BUTTERCREAM
SERVES 8-10

125g unsalted butter, cut into pieces,

at room temperature, plus melted
butter to grease
1 cup (150g) self-raising flour
1/4 cup (35g) plain flour

3/4 cup (165g) caster sugar

1/3 cup (80ml) milk

2 eggs, at room temperature

11/2 tsp natural vanilla extract

PASSIONFRUIT BUTTERCREAM
125g unsalted butter, at room
temperature
11/2 cups (180g) pure icing sugar, sifted
1 tbs passionfruit pulp, plus extra to
decorate

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

round cake pan with melted butter and
line the base with baking paper.
Place the self-raising and plain flours,
sugar, milk, eggs, vanilla and remaining
125g butter in the bowl of a stand mixer.

WORDS & RECIPE ANNEKA MANNING PHOTOGRAPHY ALAN BENSON STYLING BHAVANI KONINGS
Beat on low speed until combined, then
increase the speed to high and beat for
3 minutes or until well combined and
very pale in colour. Spoon into the
prepared pan, smoothing the surface

CLASS ACT with the back of a spoon.

Baking guru Anneka Manning shares her
secrets in new book, BakeClass, so all you
need to do is measure, beat and bake.
MY CHILDHOOD was filled with Mum’s homemade sponges –
iced for afternoon tea, with Granny’s chocolate sauce on special
occasions. I do love a sponge, but there’s nothing like a simple
vanilla cake – and this one really personifies simplicity.
Made using my ‘measure and beat’ method, the ingredients
for this cake are all simply thrown into a bowl together and beaten
– it really couldn’t get any easier. Topped with an easy passionfruit
buttercream (which uses the same no-fuss method), this cake
makes a wonderful standby for any occasion and is definitely one
to add to your baking repertoire. BakeClass (Murdoch Books,
$45), by Anneka Manning, is available in bookshops nationally.
To book a bake class with Anneka, visit: limeandtonic.com.au.
Recipe and image from BakeClass by Anneka Manning (Murdoch Books), $45.
Bake for 45-50 minutes until a skewer
inserted into the centre comes out clean.
Remove from oven and leave to cool in
the pan for 5 minutes before turning out
onto a wire rack to cool completely (this
will take about 11/2 hours).
For the passionfruit buttercream, place
butter, icing sugar and passionfruit pulp
in the bowl of a stand mixer and beat until
pale and creamy.
Spread the passionfruit buttercream
over the top of the cooled cake, then
spoon over the extra passionfruit pulp to
Download our
enhanced App decorate. Serve in wedges.
for Cook Mode
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For more easy baking recipes.
@bakeclub_australia

48 delicious.com.au
 HARVEY NORMAN ADVERTISING FEATURE

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 HARVEY NORMAN ADVERTISING FEATURE

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SAVOUR

delicious.com.au 55
SOUTHERN
HOSPITALITY
Canadian-born Sydney restaurateur Brody Petersen and wife Liesel look to the US
for inspiration for a relaxed autumn barbecue with friends in their Bondi home.
RECIPES REGAN PORTEOUS PHOTOGRAPHY BRETT STEVENS
STYLING KIRSTEN JENKINS WORDS DAVID MATTHEWS
 ENTERTAINING.

@rileystgarage
@surlys_bbq_and_beer
@thestuffedbeaverbondi
@thevillageinnpaddington

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delicious.com.au 57
A lip-smacking Southern US menu might
be a step away from Brody Petersen’s
Canadian roots, but he and Australian wife
Liesel have become addicts after opening
Surly’s, an American-themed barbecue joint, in Sydney’s Surry
Hills, where the menu skirts across the Southern states in a
best-of line-up of slow-smoked brisket with pickles, hot wings,
sticky pork ribs, house-made cornbread and much more.
Surly’s is one of several restaurants run by the couple through
Parlour Group, including Canadian dive bar The Stuffed Beaver
in Bondi, doling out poutine and Bloody Caesars, and Art Deco
Riley Street Garage in Woolloomooloo – “a big warehouse-style
venue where you can have a $100 banquet all sat at the bar,”
says Brody. There’s more to come, too. They’ve just taken over
The Village Inn in Paddington, where they’re aiming to capture
the generosity and honesty of a classic London pub. All venues
are unique, and hit the spot for different crowds – Canadians
flock to the Beaver, Americans can’t get enough of Surly’s, Riley
Street Garage does NYC brasserie dining and The Village Inn
is one for the locals.
Surly’s has inspired their take on today’s barbecue, with
friends from around the neighbourhood tucking into a spread
of glazed pork ribs, sweet potatoes and apple slab pie under
the autumn sun in the backyard of their Bondi home – a relaxed
space designed according to Liesel’s vision. “The house is
inspired by the area we live in. So there’s a palette of blues,
greys and whites, which I really like,” she explains. Friends
gather in the kitchen, sip iced tea or Laurent Perrier and move
seamlessly between the open kitchen and living room into the
backyard. “It’s a really nice indoor-outdoor feel, we designed
it like that to flow out to the backyard.”
“We entertain all the time,” adds Brody. “In summer we put a
blow-up pool in the backyard and the kids [Harper, 6 and Inès, 2]
will be running around. Kids love barbecue, right, whether it’s
hamburgers, hot dogs, just eating with your hands. And when
it comes to the adults we’ll do some relaxed food, fill the esky
with cans of Blue Ribbon and sit out in the yard all day.” And for
them, relaxed is best. “Eating is about the whole experience,
getting messy – it’s not sitting down with a knife and fork, it’s
about getting your fingers dirty and having fun.”

OPENER (guests, from left): Brody Petersen; hairstylist and Bondi local
Donna Purnell; reality TV star and co-owner of Luis Tans in Bondi, Nathan
Jolliffe; model Iwona Lau; Parlour Group’s Bay Kilpatrick; husband of
Iwona and director/producer Anthony Lau; Liesel Petersen. (Food):
twice-cooked spare ribs with bourbon glaze (recipe 60); Graunty Janna’s
cheesy jalapeno cornbread (recipe 62).
ENTERTAINING.

delicious.com.au 59
ENTERTAINING.
ICED GREEN TEA WITH GINGER
SERVES 6
4 green tea bags
2 x 237ml bottles ginger syrup
(from supermarkets)
1 lemon, sliced
Mint leaves, jasmine flowers and ice
cubes, to serve
In a large heatproof jug, place tea bags
and 1L (4 cups) hot water. Steep tea for
5-10 minutes, then remove tea bags.
Stir in ginger syrup, then chill until cold.
To serve, add lemon, mint and jasmine
flowers. Top up jug with ice to serve.
SOUTHERN-STYLE BAKED BEANS
SERVES 6 AS A SIDE
1 tbs olive oil
150g bacon rashers, sliced
1 onion, chopped
1/2 cup (125ml) tomato sauce
60 delicious.com.au
2 cups (500ml) vegetable stock
1 tbs molasses
1 tsp mustard powder
2 x 400g cans adzuki red beans,
rinsed, drained
400g can kidney beans, rinsed, drained
Preheat oven to 180°C. Heat oil in an
ovenproof frypan over medium heat.
Cook bacon and onion, stirring, for
3-4 minutes until softened. Add tomato
sauce, stock, molasses and mustard
powder, and stir to combine. Bring to a
simmer, then reduce heat to medium-low
and cook for 15 minutes or until thickened
slightly. Add beans and stir to combine.
Transfer to oven and bake for 45 minutes
or until beans are thickly coated in sauce.
MAPLE-CANDIED SWEET POTATO
SERVES 6 AS A SIDE
1kg sweet potatoes, peeled,
cut into 3cm pieces
1/2 cup (125ml) olive oil
1/3 cup (80ml) maple syrup
2 tbs brown sugar
3 rosemary sprigs
1 tbs malt vinegar
100g feta, crumbled
1/4 cup (40g) pepitas (pumpkin seeds),
toasted
1/2 cup snow pea shoots
Soak potato in cold water for 45 minutes to
soften. Drain and pat dry with paper towel.
Preheat oven to 200°C. Grease and line
a large baking tray with baking paper.
Toss sweet potato, oil, maple, sugar and
rosemary in a bowl. Season. Spread sweet
potato over prepared tray. Roast, tossing
every 20 minutes, for 40-45 minutes until
cooked through and slightly caramelised.
Drizzle malt vinegar over sweet potato,
then scatter over feta, pepitas and snow
peas to serve.
TWICE-COOKED SPARE RIBS
WITH BOURBON GLAZE
SERVES 6
Store extra bourbon glaze in an airtight
container in the fridge for up to 1 month.
2kg pork spare rib racks
1L (4 cups) chicken stock
150ml apple juice
100ml Worcestershire sauce
BOURBON GLAZE
1 cup (250ml) bourbon whisky
440g brown sugar
1 cup (250ml) tomato sauce
1/2 cup (175g) honey
2 tsp hot sauce (we used Sriracha)
2 tbs apple cider vinegar
1 tsp each onion and garlic powder
1 tsp smoked paprika (pimenton)
1/4 tsp cayenne pepper (optional)
Preheat oven to 180°C. Place ribs in a
large roasting pan and cover with stock,
juice and Worcestershire sauce. Cover
pan with foil and roast for 2 hours or
until meat is tender. Remove from oven.
Drain, discarding liquid. Set ribs aside.
Meanwhile, for the bourbon glaze,
place all ingredients in a saucepan over
ABOVE RIGHT:
iced green tea
with ginger.
BELOW RIGHT:
maple-candied
sweet potato.
OPPOSITE:
Southern-style
baked beans.
ENTERTAINING.
medium heat. Bring to the boil,
then reduce heat to low and simmer
for 11/2-2 hours until reduced by half
and a thick glaze forms. Set aside.
Preheat a barbecue or chargrill pan
to medium heat. Cook ribs, turning and
brushing with glaze, for 10 minutes or until
slightly charred and warmed through.
Serve with extra glaze on the side.
GRAUNTY JANNA’S CHEESY
JALAPENO CORNBREAD
SERVES 6
“Brody’s graunty (great aunty) Janna is
the most divine lady! She’s lives on Mudge,
a small island near Vancouver Island and
her cornbread is delicious”. Liesel
200g polenta
11/3 cups (200g) cornflour
11/2 tbs caster sugar
11/2 tsp baking powder
60g unsalted butter, melted, cooled
350ml buttermilk
1 egg, lightly beaten
125g sharp cheddar, grated
62 delicious.com.au
50g pickled jalapeno, drained, chopped
1 tsp dried chilli flakes
Preheat the oven to 200°C. Grease and
line a 22cm x 7cm x 7cm-deep loaf pan
with baking paper.
Combine the polenta, cornflour, sugar,
baking powder and 1 tsp salt in a bowl.
In a separate bowl, whisk butter, buttermilk
and egg until combined. Add butter
mixture to polenta mixture and fold to
combine. Fold in cheese, jalapeno and
chilli flakes, then pour into pan. Bake for
50-55 minutes, covering with foil for the
final 30 minutes of cooking to prevent it
from browning too quickly, until a skewer
inserted comes out clean. Cool slightly,
then turn out onto a wire rack.
APPLE & GINGER SLAB PIE
SERVES 10
1.5kg (about 10) Granny Smith apples,
peeled, chopped
11/2 cups (330g) caster sugar,
plus 2 tsp extra to sprinkle
Finely grated zest and juice of 1 lemon
1 tsp ground ginger
1/2 tsp ground allspice
3cm fresh ginger, finely grated
11/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbs plain flour
1 egg, lightly beaten
Double cream, to serve
SOUR CREAM PASTRY
31/2 cups (500g) plain flour,
400g unsalted butter, chopped
250g sour cream
Combine apple, sugar, lemon zest and
juice, and spices in a bowl. Set aside for
2 hours or until the apples are softened.
Strain apple liquid into a small saucepan,
reserving apples. Place pan over medium
heat and bring to the boil. Cook for
15 minutes or until reduced and syrupy.
Set aside to cool completely.
For the pastry, place flour and butter
in a bowl and toss to coat. Turn out onto
a cool, clean work surface, then, using a
pastry cutter, cut butter into flour until it
resembles very coarse crumbs (leave some
big pieces of butter, as this will ensure a
flaky crust). Make a well in the centre of
flour mixture, add sour cream and 1/4 cup
(60ml) iced water. Carefully fold flour
mixture into water until you have a rough
dough. Add a little extra water if needed.
Divide pastry into 2 portions and enclose
in plastic wrap. Chill for at least 1 hour.
Roll out 1 portion of pastry on a lightly
floured work surface to a 3mm-thick
rectangle and use to line a 20cm x 30cm
brownie pan. Chill for 30 minutes. Roll out
remaining pastry until 3mm thick. Use a
knife to make small crosses all over pastry.
Toss apple and cooled syrup with flour.
Spread over base. Brush edges with
beaten egg, cover with pricked pastry
and press edges together to seal. Trim
the excess pastry with a knife, brush with
beaten egg and sprinkle with extra 2 tsp
sugar. Chill for a further 30 minutes.
Preheat oven to 180°C. Bake pie for
50-55 minutes until golden. Set aside
for 10 minutes before slicing.
Serve pie warm with dollops of cream.
 SET
THE
SCENE
MENU
Recently we’ve done
barbecues because
they’re relaxed, easy
and outdoors. We
might pick a main
and then do corn
on the cob, green
beans and seasonal
veg. Keep it simple.

TABLE
Mud Australia has
beautiful and organic
plate-ware. We also
have a lot of Merci
ABOVE: Liesel linen from Paris or
with eldest
fun prints to mix up
daughter Harper.
BELOW: iced the colour scheme;
green tea with I keep a neutral
ginger (recipe palette then spice
p 60). OPPOSITE: it up with linens,
apple & ginger
food and flowers.
slab pie.

PLAYLIST
We really like 70s and
80s rock, Steve Miller
or Creedence
Clearwater Revival.
Everyone sings along.
Or a bit of early 90s:
Farside, Jurassic 5,
Souls of Mischief.
Music from when
we were teenagers.

DRINKS
We always throw
some cans of beer in
an esky. Just simple
– Melbourne Bitter,
VB or Pabst Blue
Ribbon. But we like
Laurent Perrier
Champagne, nice
delicious.com.au/entertaining rosé, or some iced
Want more tips and tricks from Australia’s tea (maybe spiked
top entertainers? Head online for guides.
a little) to start.
Roasted strawberry &
cream pie (recipe p 69).
OPPOSITE: rhubarb,
strawberry, balsamic
& thyme pie (recipe p 66).
 EXCLUSIVE EXTRACT.

LIFE OF PIE
Perfectly flaky, buttery, crunchy crusts with luscious sweet fillings – is there
anything better than a slice of homemade pie? Here our very own delicious.
senior food editor Phoebe Wood and style editor Kirsten Jenkins share
a slice from their beautiful new book, The Pie Project.
PHOTOGRAPHY & STYLING KIRSTEN JENKINS

delicious.com.au 65
 “THE PIE PROJECT IS ALL ABOUT
EXPERIMENTATION, APPRECIATION
AND ENJOYMENT – WE WANT PEOPLE
TO EXPERIENCE THE WONDERFUL
ANTICIPATION AND JOY OF BAKING.
THIS BOOK ISN’T ABOUT FINE-DINING
DESSERTS, THESE ARE JUST GOOD
RECIPES FOR THE HOME COOK. WE
HOPE THAT EVERY PIE YOU MAKE
TELLS A NEW STORY, AND YOU MAKE
IT YOUR OWN PERSONAL PIE PROJECT.”
Download our enhanced
@thepieprojectcookbook App for Cook Mode

BLACKBERRY & GINGER PIE
SERVES 6
If you can’t find a 17cm pie dish, make
another half batch of pastry to fit a
20cm pie dish.
500g frozen blackberries
1/2 cup (110g) caster sugar
1/2 cup (160g) cherry or raspberry jam
25g crystallised (candied) ginger,
chopped
2 tsp cornflour
1 egg, lightly beaten with 1 tbs water
of flour mixture and add vinegar water in RHUBARB, STRAWBERRY,
3 batches, working it in with your hands to BALSAMIC & THYME PIE
form a rough dough (you may not need all SERVES 8
the water). Discard ice. Shape into a disc,
wrap in plastic wrap and chill for 3 hours. 2 × 435g frozen Careme vanilla bean
Roll out one-third of the pastry on pastry, thawed, or other store-bought
a lightly floured work surface to form sweet shortcrust pastry rolled to
a 20cm × 15cm rectangle, 3mm thick. a thickness of 3mm
Cut into fifteen 8mm × 20cm strips. 1kg rhubarb, trimmed, cut into 5cm
Place them on a baking tray and cover pieces
with plastic wrap. Roll out the rest of the 1 vanilla bean, split, seeds scraped
pastry to a thickness of 3mm and line the 1 cup (220g) caster sugar
base and side of a 17cm × 3cm-deep pie 3 thyme sprigs

1 tbs demerara sugar dish. Chill all the pastry for 30 minutes.
Thickened cream, to serve Cook blackberries, caster sugar, jam
and ginger in a pan over medium heat
PASTRY for 15 minutes or until syrupy. Stir 1/4 cup
11/3 cups (200g) plain flour (60ml) syrup with cornflour until smooth.
1/4 cup (55g) caster sugar Return cornflour mixture to pan and cook
1/4 tsp fine sea salt for a further 4 minutes or until thickened.
125g cold unsalted butter, Remove from heat. Cool completely.
cut into 2cm cubes Pour the filling into the pastry-lined
This is an edited extract from The Pie Project by Phoebe Wood & Kirsten Jenkins,
2 tsp cornflour
500g strawberries, hulled, halved
2 tbs balsamic vinegar
1 egg, lightly beaten
1 tbs demerara sugar, to sprinkle
Preheat oven to 180°C. Line a 20cm pie
dish with one of the pastry sheets, leaving
a 1cm overhang. Line the pastry case with published by Hardie Grant Books, RRP $29.99.

2 tsp apple cider vinegar mixed with 1/3
cup (80ml) cold water and 4 ice cubes
For the pastry, combine flour, sugar and
dish. Make a loose lattice top with the
chilled strips and place it over the filling.
Press the edges to seal and trim any
excess pastry. Freeze for 1 hour.
baking paper, fill with baking beads (or
uncooked rice or dried beans) and bake
for 15 minutes or until pastry is just dry
and light golden. Remove paper and
PORTRAIT SIMON KELLY

salt in a bowl. Add butter and toss to coat.
Turn out onto a clean work surface and,
using a pastry cutter (or flat-bladed knife),
roughly cut butter into flour (leaving some
large chunks of butter so the pastry will be
nice and flaky). Create a well in the centre
Preheat oven to 200°C. Brush pastry with
egg wash and scatter with demerara sugar.
Place on a baking tray. Bake for 30 minutes
or until light golden. Reduce oven to 180°C
and cook for 30 minutes or until golden.
Rest for 30 minutes. Serve with cream.
baking beads and leave to cool. Cut the
remaining pastry sheet into eight 4cm
strips. Chill strips while you make the filling.
Cook the rhubarb, vanilla, caster sugar
and thyme sprigs with 1/4 cup (60ml) water
in a large deep frypan over medium heat.

66 delicious.com.au
EXCLUSIVE EXTRACT.

Blackberry &
ginger pie
Nutella pie

Carefully stir until sugar starts to dissolve,
then reduce the heat to medium-low,
cover and simmer for 8 minutes or until
the rhubarb is almost tender. Using a
slotted spoon, transfer the rhubarb to
a colander set over a bowl and discard
the thyme sprigs. Leave to drain very well.
Combine rhubarb syrup with cornflour
and return to the pan set over medium
heat. Boil for 10 minutes or until thick
and syrupy. Set aside to cool completely.
Carefully fold rhubarb through syrup
followed by the strawberries and balsamic
vinegar. Spread cooled filling into pastry.
Make a tight lattice top with the chilled
strips and place it over the filling. Trim any
excess, pinching the edges to seal. Brush
with the beaten egg and sprinkle with the
demerara sugar. Place on a baking tray
and bake for 55 minutes or until golden.
Rest for 30 minutes before serving.
NUTELLA PIE
SERVES 12
400g Nutella
3 eggs, plus 2 egg yolks
400ml pure (thin) cream
1 tbs plain flour
30g roasted hazelnuts, some left whole
and some roughly crushed, to serve
PASTRY
11/3 cups (200g) plain flour
1/4 cup (55g) caster sugar
1/4 tsp fine sea salt
125g cold unsalted butter,
cut into 2cm pieces
2 tsp apple cider vinegar mixed
with 1/3 cup (80ml) cold water
and 4 ice cubes
For the pastry, combine flour, sugar and
salt in a bowl. Add butter pieces and toss
to coat. Turn out onto a clean work surface
and, using a pastry cutter (or flat-bladed
knife), roughly cut the butter into the flour
mixture (leave some large chunks of butter
as this will help the pastry to become nice
and flaky as it cooks).
Create a well in the centre of the flour
mixture and add vinegar water in 3 batches,
working it in with your hands to form a rough
dough (you may not need all of the water).
Discard ice cubes. Shape into a rough disc
and wrap in plastic wrap. Chill for 3 hours.
Roll out pastry on a lightly floured work
surface to a thickness of 3mm. Use pastry
to line the base and side of a 22cm pie dish
leaving 3cm overhang. Using your thumb
and index finger, pinch the overhang to
form a fluted edge. Freeze for 30 minutes.
Preheat oven to 200°C. Line pastry case
with baking paper and fill with baking beads
(or uncooked rice or dried beans). Bake for
25 minutes or until pastry is a light golden
colour. Remove paper and baking beads,
and bake for a further 5 minutes or until
base is just dry. Remove from oven and
leave to cool. Reduce oven to 140°C.
For the filling, whisk the Nutella, eggs and
egg yolks, and the cream in a bowl until
smooth. Whisk flour with 1/4 cup Nutella
mixture until smooth, then stir into the rest
of the mixture to combine. Strain into the
cooled pastry case and bake for 1 hour or
until the edge is set but there is still a gentle
wobble in the centre. Cool pie to room
temperature, then serve topped with nuts.
ROASTED STRAWBERRY
& CREAM PIE
SERVES 10
435g frozen Careme vanilla bean pastry,
thawed, or other store-bought sweet
shortcrust rolled to a thickness of 3mm
750g strawberries, hulled, halved if large
1 vanilla bean, split, seeds scraped
2 tbs maple syrup
1 thyme sprig, plus extra to decorate
500g mascarpone cheese
11/2 cups (375ml) thickened cream
1/3 cup (40g) pure icing sugar
1 tsp vanilla bean paste
Preheat oven to 200°C. Line base and side
of a 22cm × 5cm-deep pie dish with pastry
and trim away the excess. Line pastry case
with baking paper and fill with baking beads
(or uncooked rice or dried beans). Place on
a baking tray. Cook for 20 minutes or until
golden, then remove baking beads and
paper. Cook for a further 5 minutes or until
base is dry to the touch. Set aside and leave
to cool completely. Keep oven on.
EXCLUSIVE EXTRACT.
Toss together strawberries, vanilla pod
and seeds, maple syrup and thyme on a
baking tray lined with baking paper, and
roast for 16 minutes or until softened and
slightly syrupy. Cool to room temperature.
Whisk mascarpone, cream, icing sugar
and vanilla bean paste in a bowl until thick.
Spread into the cooled pie crust and top
with roasted strawberries and their syrup.
HONEY & GINGER
BRULEE PIE
SERVES 8
You will need a kitchen blowtorch.
370g gingernut biscuits
100g unsalted butter, melted,
cooled
1/2 cup (175g) honey
2 tsp vanilla bean paste
600ml pure (thin) cream
1/2 cup (110g) chopped crystallised
(candied) ginger
6 egg yolks
3 tsp cornflour
1/4 cup (55g) caster sugar
Pulse the biscuits in a food processor to
crumbs. Add the butter and pulse again
to combine. Press crumb mixture into the
base and sides of a 24cm loose-bottomed
fluted tart pan. Freeze for 1 hour.
Place honey, vanilla, cream and ginger
in a saucepan over medium heat and bring
to just below boiling point, stirring to
combine. Set aside to infuse for 30 minutes.
Preheat oven to 150°C. Whisk egg yolks
with cornflour in a heatproof bowl until
pale. Return cream mixture to a simmer,
then pour over the egg yolks and stir to
combine. Transfer to a clean saucepan
and cook over medium-low heat, stirring
constantly, for 6 minutes or until thickened.
Strain through a fine sieve into a clean
bowl, pressing down to extract as much
flavour from ginger as possible.
Pour into biscuit case, then bake for
30 minutes or until set at the edge but with
a distinct wobble in the centre. Remove from
oven and cool to room temperature, then
chill for 4 hours or until completely cold.
Scatter top with sugar, then caramelise
with a kitchen blowtorch before serving.
delicious.com.au 69
EXCLUSIVE EXTRACT.
PEAR, MAPLE SYRUP & BROWN
BUTTER PIES WITH CINNAMON
SPELT CRUST
SERVES 12
3 hard, crisp pears (such as beurre bosc),
peeled
1 cup (250g) dark muscovado sugar
1 cup (250ml) maple syrup
Double cream, to serve
SPELT PASTRY
22 /3 cups (400g) spelt flour
2 tsp ground cinnamon
1/2 cup (110g) caster sugar
1/2 tsp fine sea salt
250g cold unsalted butter, chopped
2 tbs apple cider vinegar mixed
with 1/2 cup (125ml) cold water
and 4 ice cubes
70 delicious.com.au
BROWN BUTTER CUSTARD
120g unsalted butter
1 vanilla bean, split, seeds scraped
2 eggs
1/2 cup (110g) caster sugar
1/3 cup (50g) plain flour
For the spelt pastry, combine the flour,
cinnamon, sugar and salt in a bowl. Add
the butter pieces and toss to coat. Turn
out onto a clean work surface and, using a
pastry cutter (or flat-bladed knife), roughly
cut the butter into the flour. Make a well in
the centre and gradually add the vinegar
water in 3 batches, mixing together with
your hands, until a coarse dough forms.
Divide in half, shape into discs and wrap
in plastic wrap. Chill for at least 3 hours.
Working with one piece of pastry at
a time, roll out each piece on a lightly
floured work surface to 32cm × 17cm.
Use to line two 23cm × 10cm x 3cm-deep
pie dishes. Trim the edges to neaten, but
allow some excess to overhang the sides.
Chill for 1 hour.
For the pear filling, place the pears,
muscovado sugar, maple syrup and
1.25L (5 cups) water in a saucepan over
medium-low heat. Cover with a cartouche
(a circle of baking paper) and bring to
a simmer. Reduce the heat to low and
cook gently for 1 hour or until the syrup
is dark golden and the pears are tender.
Let the pears cool in the syrup, then
remove the pears from the syrup and
simmer 1 cup (250ml) syrup in a saucepan
over high heat for 15 minutes or until
thickened. Leave to cool.
Preheat the oven to 200°C. Line the
two pie dishes with baking paper and
baking beads (or uncooked rice or dried
beans) and blind bake for 15 minutes or
until the edges are just dry. Remove the
beads and paper and bake the cases
for a further 5 minutes or until the bases
are just dry. Leave to cool completely.
Reduce the oven temperature to 160°C.
For the brown butter custard, melt the
butter in a saucepan over medium-high
heat for 6 minutes or until it is nut brown.
Add the vanilla seeds and remove from
the heat. Whisk the eggs and sugar in a
bowl, then whisk the butter mixture into
the egg mixture to combine. Whisk in the
flour until smooth. Divide between the
cooled pastry cases.
Thickly slice pears and arrange in the
pastry cases, allowing the pears to rest on
top of the custard. Bake for 20 minutes or
until the custard is just set. Remove from
the oven and cool to room temperature.
Drizzle with the thickened pear syrup and
serve with thick cream.
delicious.com.au/recipes
Need more pie? Head online for our
collection of the best-ever pie recipes.
 Pear, maple syrup &
brown butter pies with
cinnamon spelt crust.
OPPOSITE: honey
& ginger brulee pie
(recipe p 69).
 THE SPICE
OF LIFE When it comes to vegetarian inspiration,
Valli Little looks to the bold flavours of the
subcontinent to create a banquet fit for a Maharaja.
PHOTOGRAPHY JEREMY SIMONS STYLING KIRSTEN JENKINS
VALLI’S KITCHEN DIARY.

Indian samosa pie

with minted yoghurt.
OPPOSITE: tandoori
eggplant skewers
(recipes p 74).

delicious.com.au 73 
VALLI’S KITCHEN DIARY.

IT’S FUNNY HOW RECIPE writing takes you on a journey. This feature was going to be a
vegetarian dinner party, starting with the spiced carrot and lentil soup, but as I thought about
the other recipes, more and more warm spices with a particular nod to the Indian subcontinent
made me decide on creating an Indian-themed feast.
The hero dish is a lovely flaky samosa pie with buttery homemade pastry that makes for
a great centrepiece. I like to serve it with a minted yoghurt and a glazed pumpkin and crispy
chickpea salad topped with fried paneer, which can also make a light midweek meal on its own.
I had planned to serve gulab jamun (Indian doughnuts soaked in a sugar syrup) for dessert,
but my journey took me to the filled doughnuts that are so on trend right now. They are filled
with shrikhand, a sweetened Indian yoghurt, and are absolutely addictive.

GLAZED PUMPKIN WITH CRISPY
CHICKPEAS AND PANEER
SERVES 6
1/2 cup (160g) mango chutney
11/2 tsp coriander seeds, crushed
11/4 tsp biryani spice mix (from Herbie’s
Spices), plus extra to serve
Juice of 2 limes
1.2kg Kent pumpkin, cut into 3cm pieces
400g can chickpeas, rinsed, drained
1/2 cup (140g) thick Greek-style yoghurt
1 tbs coconut oil
400g paneer, cut into 3cm pieces
Mint leaves, coriander leaves and mango
pickle (from supermarkets), to serve
Preheat oven to 200°C. Combine chutney,
coriander seeds, 1 tsp biryani and half the
lime juice in a bowl. Season. Add pumpkin
and chickpeas and toss to coat. Place on
a baking paper-lined baking tray. Roast for
1 hour, then increase heat to 250°C and
roast for a further 10 minutes or until
pumpkin is golden and chickpeas are crisp.
Meanwhile, combine yoghurt, remaining
biryani and lime juice in a bowl. Season.
Heat 2 tsp oil in a non-stick frypan over
medium-high heat. Cook half the paneer
for 3 minutes each side or until golden.
Repeat with remaining paneer and oil.
Spread pumpkin, paneer and chickpeas
on a platter, top with yoghurt and herbs.
Serve with extra biryani and mango pickle.
TANDOORI EGGPLANT SKEWERS
SERVES 4-6
You will need metal skewers.
3 eggplants, cut into 3cm pieces
1 tbs malt vinegar
250g thick Greek-style yoghurt
2 tbs tomato paste
1 tbs grated ginger
1 tsp sweet smoked paprika (pimenton)
1 tsp ground turmeric
1 tsp garam masala (Indian spice mix)
11/2 tbs mustard oil
1 red onion, sliced
1/3 cup (80ml) white wine vinegar
1 tsp caster sugar
Mint leaves and lime wedges, to serve
Combine eggplant with 2 tbs salt in a bowl.
Set aside for 11/2 hours. Rinse and dry well
with paper towel. Thread onto skewers.
Preheat oven to 200°C. Combine malt
vinegar, yoghurt, tomato paste, spices and
oil in a bowl. Brush skewers, then place
skewers on a baking-paper lined baking
tray. Roast, basting and turning skewers
occasionally, for 30 minutes or until tender.
Increase heat to 250°C and cook for a
further 5 minutes or until charred.
Combine the onion, white vinegar,
sugar and 1 tsp salt in a bowl. Set aside
for 10 minutes to pickle.
Serve eggplant skewers with pickled
onion, mint and lime to squeeze over.
INDIAN SAMOSA PIE WITH
MINTED YOGHURT
SERVES 6
2 cups (300g) bread and pizza flour
(strong flour)
180g cold unsalted butter, cut into pieces
400g potatoes, cut into 1cm pieces
11/4 cup (150g) frozen peas
11/2 tbs coconut oil or ghee
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbs grated ginger
1 long red chilli, seeds removed,
chopped
1 tsp Madras curry powder
1 tsp cumin seeds
1 tbs tomato paste
1 tbs mango pickle (from supermarkets)
1 egg
1 tbs caraway seeds
1 tbs nigella seeds
MINTED YOGHURT
200g thick Greek-style yoghurt
1 cup firmly packed mint leaves
1 red (Asian) eschalot, chopped
1 garlic clove, chopped
2 tsp caster sugar
Place flour and butter in a bowl with 1/2 tsp
salt. Rub together until it resembles large
breadcrumbs. Add 2/3 cup (165ml) chilled
water, 1 tbs at a time, stirring, until a rough
dough forms. Shape into a ball, then turn
onto a floured work surface. Roll to a
30cm x 20cm rectangle. Bring one short
end into the centre, and fold the other on
top to enclose and form 3 layers. Rotate
90 degrees. Repeat rolling, folding and
turning five more times until smooth.
Enclose in plastic wrap and chill for 1 hour.
Meanwhile, place potato in a pan of cold
salted water over medium heat. Cook for
15-20 minutes until tender, adding peas
for the final 2 minutes of cooking. Drain.
Heat oil in a pan over medium heat. Add
onion and fry, stirring, for 5-6 minutes until
soft. Add garlic, ginger, chilli, curry powder
and cumin, and cook, stirring, for a further
1 minute or until fragrant. Add peas and
potatoes, season, then stir through tomato
paste and mango pickle. Chill.

74 delicious.com.au
 Glazed pumpkin
with crispy chickpeas
and paneer
VALLI’S KITCHEN DIARY.

Spiced carrot & lentil

soup. OPPOSITE:
Indian doughnuts.

@vallilittle

Download our enhanced

App for Cook Mode
 Preheat oven to 200°C. Divide pastry in
two. Roll out one piece on a floured work
surface to 40cm x 25cm rectangle. Place
on a baking tray lined with baking paper.
Place filling in centre of pastry, leaving a
3-4cm border. Roll out remaining pastry
to 30cm x 20cm. Beat egg with 2 tbs cold
water, then brush a little over edges of
larger pastry. Lay smaller pastry over filling,
using a fork to crimp edges. Brush with
egg, and make a few incisions in the top.
Sprinkle over caraway and nigella. Bake for
25 minutes, then increase heat to 220°C and
cook for a further 15 minutes or until golden.
For minted yoghurt, place all ingredients
in a food processor. Whiz until smooth.
Serve pie with the minted yoghurt.
SPICED CARROT & LENTIL SOUP
SERVES 4-6
1 tbs extra virgin olive oil
1 onion, chopped
3 garlic cloves, chopped
1 tbs grated ginger
1 long red chilli, seeds removed, chopped
2 tsp mild curry powder
2 tbs tomato paste
750g carrots, chopped
1/2 cup (100g) dried red lentils,
rinsed, drained
400g can chopped tomatoes
1L (4 cups) vegetable stock
Juice of 1 lemon
Fried curry leaves, fried garlic slices,
fried shredded ginger, lime wedges
and roti, to serve
Heat oil in a pan over medium heat. Add
onion, garlic, ginger and chilli, and cook,
stirring, for 3-4 minutes until soft. Add
curry powder and tomato paste, and cook
for a further 1 minute or until fragrant. Add
carrots and lentils, stir, then add tomatoes,
stock and 1L (4 cups) water. Season.
Increase heat to high and bring to the boil.
Reduce heat to low and simmer, covered,
for 35-40 minutes until carrots are tender.
Cool slightly, then blend using a stick
blender until smooth. Stir in lemon juice.
Serve soup with curry leaves, garlic,
ginger, lime wedges and roti.
INDIAN DOUGHNUTS
MAKES 12 DOUGHNUTS
Begin this recipe 1 day ahead.
500g thick Greek-style yoghurt
1/2 tsp saffron threads
1 cup (120g) pure icing sugar, sifted
2 tsp rosewater
7g sachet dried instant yeast
2 tbs honey
1/2 cup (125ml) milk, warmed
22 /3 cups (400g) bread and pizza flour
(strong flour)
2 eggs
60g unsalted butter, chopped
Sunflower oil, to deep-fry
1/2 cup (110g) caster sugar
1 tsp ground cinnamon
1 tsp ground cardamom
Chopped pistachios, to serve
Place yoghurt in a sieve lined with a muslin
set over a bowl. Tie with kitchen string,
then chill overnight for the liquid to drain.
The next day, soak saffron and 1 tsp hot
water in a bowl for 5 minutes to soften.
Gently combine drained yoghurt with icing
sugar, rosewater, saffron and saffron liquid.
Place in a piping bag and chill until needed.
Combine yeast, honey, milk and 1 tbs
flour in a bowl. Set aside for 10 minutes
or until frothy. Place remaining flour in an
electric mixer fitted with a dough hook.
Add yeast mixture, eggs and 1/2 tsp salt,
then knead for 2 minutes or until dough
comes together. Add butter, one piece
at a time, until combined. Knead for
2-3 minutes until dough is soft, but not
sticky (add a little more flour if necessary).
Transfer to a greased bowl. Cover with a
tea towel and set aside in a warm place
for 45 minutes or until doubled in size.
Knock back dough. Divide into 12, roll
into balls and place on an oiled baking tray.
Cover with the tea towel and set aside for
a further 20 minutes or until risen slightly.
Meanwhile, combine the caster sugar,
cinnamon and cardamom in a large bowl.
Half-fill a deep-fryer or large pan with oil
and heat to 160°C (a cube of bread will turn
golden in 45 seconds when hot enough).
In batches, fry doughnuts, turning, for
2-3 minutes until golden. Toss in sugar
mixture. Repeat with remaining doughnuts.
Push piping bag nozzle into the side of
each doughnut and pipe in a little yoghurt.
Sprinkle with pistachio to serve.
delicious.com.au/recipes
For more vegetarian recipes.
delicious.com.au 77 
LILYDALE ADVERTISING FEATURE

THE ENTERTAINER
Impressive entertaining has never been easier than with Lilydale Free Range Chicken,
which shines in this light and fresh Asian-inspired dinner party menu.

COCONUT-POACHED CHICKEN
LETTUCE CUPS WITH MINT SALAD
SERVES 8 AS AN ENTREE

2 cups (500ml) coconut milk

Finely grated zest and juice of 2 limes,
plus wedges to serve
2 kaffir lime leaves, thinly sliced
1 tsp fish sauce
2 x 200g Lilydale Free Range Chicken
Breast Fillets
1 bunch Vietnamese mint, leaves picked
1 packet baby cucumbers (qukes), sliced
1/2 red onion, sliced

1 long red chilli, sliced

1 green lettuce, outer leaves removed

Place the coconut milk, lime zest and

juice, lime leaf and fish sauce in a
saucepan over low heat and stir to
combine. Add the chicken and cook
for 20 minutes or until cooked through.
Remove from heat and set aside to cool
slightly. Refrigerate chicken in the
poaching liquid until cold.
Toss mint, cucumber, onion and chilli
in a bowl. Slice chicken and toss with
2 tbs coconut poaching liquid.
Place the lettuce leaves on a serving
platter, top with chicken and mint salad.
Serve with lime wedges to squeeze over.
 CONFIT CHICKEN MARYLAND
WITH GREEN CHILLI NOODLES
SERVES 4

2 x Lilydale Free Range Chicken

Whole Chickens
1 garlic bulb, halved
1 bunch coriander, leaves picked,
roots reserved
2 star anise
2 tbs sesame oil
1L (4 cups) olive oil
1L (4 cups) chicken stock
1 tbs light soy sauce
200g soba noodles
2 cups (240g) frozen podded edamame
1 green chilli, seeds removed, sliced
2 spring onions (green part only), sliced
1 tbs rice wine vinegar

To remove marylands, place chicken,

breast-side up, on a cutting board. Pull
one leg away from the body and cut
between the body and both sides of the
thigh, careful not to remove skin from
the maryland. Bend the whole leg firmly
away from the body until the ball of the
thighbone pops from the hip socket. Cut
between the ball and socket to separate
the leg. Repeat with the other legs.
Run your knife along the breastbone
to remove the breast fillet. Repeat
with other breasts and set aside to and return to heat. Discard bones. Bring
use another time (see note at end). to the boil, then add soba noodles and
Reserve the chicken bones. cook according to packet instructions. THE EASY INGREDIENT
Preheat the oven to 150°C. Place Add the edamame for the final 3 minutes Lilydale Free Range Chicken is
marylands, garlic, coriander roots, star of cooking. Strain into a bowl, set broth premium-quality chicken. It’s the
anise and sesame oil in a large baking aside. Refresh noodles and edamame ideal versatile ingredient to use to
dish. Cover with oil and secure with foil. in cold water. create a variety of dishes for your
Bake for 2 hours 30 minutes or until Combine chilli, shallots, coriander next dinner party.
cooked through. Set aside to cool leaves and rice wine vinegar in a bowl • For information and recipes,
slightly. Remove the chicken and reserve with the reserved cooking oil. visit: freerangechicken.com.au
1 tbs cooking oil. Place chicken, skin-side Serve chicken with broth, noodles,
NEWSLIFEMEDIA CREATIVE SERVICES

down, in a cold frypan. Place frypan
over medium heat and cook for
5-6 minutes until skin is crisp and
golden. Keep warm to serve.
Meanwhile, place the stock, soy
sauce and reserved chicken bones in
a saucepan. Bring to the boil over high
heat, reduce heat to medium and simmer
for 20 minutes. Strain into a saucepan
edamame and green chilli oil.
• Try this easy tabbouleh-inspired dish
with the leftover chicken fillets. Place
fillets in a bowl with 2 tbs each lemon
juice and olive oil. Season and chargrill
over medium heat for 8 minutes each
side. Slice and toss with 1 tsp sumac, a
can of drained chickpeas and a cup each
of chopped flat-leaf parlsey and mint.
WICKED.

D RE AM
TE AM
Gin and tonic. Apple and cinnamon. Choc
orange. Banoffee. Warren Mendes takes our
favourite flavour combinations to the next
level with these incredible desserts.
PHOTOGRAPHY MARK ROPER STYLING KIRSTEN JENKINS

80 delicious.com.au
Gin & tonic tart with candied
lemon (recipe p 85). OPPOSITE:
banoffle (cookie dough waffle
sandwiches with banoffee
cheesecake – recipe p 82).
 “I’VE TAKEN FAVOURITE FLAVOUR COMBOS
– FROM ESPRESSO MARTINI COCKTAILS TO
SEASONAL PAIRINGS – AND TURNED THEM
INTO IRRESISTIBLE DESSERTS.”
Download our enhanced
@warrenmendes App for Cook Mode

BANANA & CARAMEL
BANOFFLE (COOKIE DOUGH
WAFFLE SANDWICHES WITH
BANOFFEE CHEESECAKE)
MAKES 6
You will need a waffle maker or waffle iron.
1/2 firmly packed cup (125g) brown sugar
2 /3cup (150g) caster sugar
250g unsalted butter, softened
2 eggs
2 tsp vanilla extract
2 cups (300g) plain flour
1/2 tsp baking powder
200g dark (70%) chocolate,
melted
CHEESECAKE
500g cream cheese, at room temperature
2 small ripe bananas
450g jar dulce de leche
3 eggs
1 cup (250ml) thickened cream
Preheat the oven to 150°C. Grease and
line a 30cm x 20cm x 3cm-deep lamington
pan with baking paper leaving 3cm
overhanging.
For the cheesecake, whiz cream cheese
and bananas in a food processor until
smooth. Add the dulce de leche, eggs
and cream, and whiz until smooth and
combined. Pour into prepared pan and
bake for 45 minutes or until just cooked
with a slight wobble in the centre. Cool in
oven with door slightly ajar for 1 hour then
chill for at least 2 hours or until set and firm.
To make the waffle cookie dough,
combine sugars, butter, eggs, vanilla,
flour and baking powder in a bowl.
Chill for 1 hour or until firm.
Preheat an electric waffle iron. Using
about 1/4 cup (60ml) dough for each waffle
cookie, cover the base of the iron and
cook according to the manufacturer’s
instructions for 3 minutes or until golden.
The waffles will be quite soft while still
warm so use a spatula to turn out, then
set aside on a wire rack to cool. Repeat
to make 12 waffle cookies.
Using an 8cm cookie cutter, cut out
6 round pieces of cheesecake. To serve dip
one side of each waffle in melted chocolate
then use to sandwich cheesecake rounds.
COFFEE & CHOCOLATE
ESPRESSO MARTINI LAYER CAKE
SERVES 12
200g unsalted butter, softened
21/2 cups (550g) caster sugar
4 eggs
250g sour cream
150g dark (70%) chocolate, melted, cooled
3 cups (450g) self-raising flour
3/4 cup (75g) cocoa
1 cup (250ml) Kahlua
1/2 cup (125ml) pure (thin) cream
1/4 cup (60ml) vodka
75g chocolate-coated coffee
beans, chopped
COFFEE ICING
1kg cream cheese, at room temperature
175g unsalted butter, softened
11/2 tbs instant coffee granules, dissolved
in 1 tbs warm water
21/2 cups (300g) pure icing sugar
Preheat oven to 160°C. Grease and line
two 20cm springform cake pans with
baking paper.
Beat butter and 13/4 cups (385g) sugar
in an electric mixer fitted with the paddle
attachment on medium-high speed until
thick and pale. With the motor running, add
eggs, 1 at a time, beating until combined.
Reduce speed to medium-low, then add
sour cream, chocolate and a pinch of salt.
Combine flour and cocoa in a bowl, then
beat one-quarter flour mixture into
chocolate mixture, then one-quarter
(60ml) Kahlua. Repeat, alternating between
the flour mixture and Kahlua, beating
constantly until combined. Divide batter
between pans and bake on the same rack
in the oven for 1 hour 10 minutes or until a
skewer inserted into the centre comes out
clean (if both cakes do not fit on the same
rack, then swap halfway through cooking
time). Cool in pans for 10 minutes then
remove and cool completely on a wire rack.
To make the caramel, combine the
remaining 3/4 cup (165g) sugar and 2 tbs
water in a small saucepan and place over
medium heat. Bring to a simmer and cook
for 8 minutes or until golden. Carefully add
cream and a pinch of salt, stirring until
smooth. Set aside to cool completely.
For the icing, beat cream cheese and
butter in the bowl of an electric mixer
on high speed until combined, then
reduce speed to medium and gradually
add coffee and icing sugar, beating
constantly until combined.
Trim the tops of the cakes to level, then
slice each cake in half horizontally so there
are 4 cake layers. Brush each cake evenly
with the vodka. To assemble, place one
cake layer on a cake stand and spread
with one-quarter icing. Repeat layering
three more times, finishing with a final
layer of icing. To serve, top with the
coffee beans and drizzle over caramel.

82 delicious.com.au
 WICKED.

Espresso martini
layer cake
Apple & cinnamon
creme caramel cakes

“IN THE GLASS OR ON THE PLATE, THESE TIMELESS
COMBINATIONS ARE WINNERS: GIN AND TONIC WITH
A HINT OF CITRUS, DARK CHOCOLATE LACED WITH
EARTHY COFFEE, AND MASHING UP COOKIE DOUGH
WAFFLES AND BANOFFEE IS A COMPLETE NO-BRAINER.”
APPLE & CINNAMON
APPLE & CINNAMON CREME
CARAMEL CAKES
MAKES 8
2 /3cup (150g) caster sugar
250g cream cheese, at room
temperature
395g can sweetened condensed milk
6 egg yolks
2 tsp vanilla bean paste
APPLE SPONGE
175g unsalted butter, softened
1 large apple, grated (about 150g),
plus 1 thinly sliced apple
1 tsp ground cinnamon
11/2 cups (330g) caster sugar
3 eggs, separated
1 cup (150g) self-raising flour
Grease and line 8 holes of a 12-hole
loose-bottomed mini cheesecake pan
with baking paper. (Alternatively, grease
and line 8 x 1 cup (250ml) ramekins with
baking paper.)
For the caramel, place sugar and 2 tbs
water in a small saucepan and place over
medium heat. Bring to a simmer and cook
for 7 minutes or until golden, then quickly
divide among 8 holes. Set aside until cool.
To make the custard layer, place cream
cheese in an electric mixer fitted with the
paddle attachment and beat until smooth
(alternatively, beat with electric beaters
until smooth). Gradually add condensed
milk, egg yolks, vanilla and a pinch of salt.
Divide among the 8 holes, then chill for
1 hour to firm slightly.
Meanwhile, for apple sponge, melt 25g
butter in a saucepan over medium heat.
Add grated apple, cinnamon, 1/4 cup (55g)
caster sugar and 1/4 cup (60ml) water. Cook,
stirring occasionally, for 8-10 minutes until
softened. Remove from heat and set aside
to cool completely. Preheat oven to 160°C.
Combine apple mixture, egg yolks, flour,
remaining 150g butter and 1/2 cup (110g)
caster sugar. Whisk eggwhites to stiff
peaks, then fold into apple mixture. Divide
among the 8 holes, making sure not to
push apple mixture into the custard. Place
pan in oven and bake for 35-40 minutes
until sponge is cooked through.
To make candied apple slices, combine
remaining 3/4 cup (165g) caster sugar and
2 tbs water in a frypan over medium-high
heat. Cook for 6-8 minutes until a golden
caramel. Add apple slices and cook for
30 seconds each side or until slightly
tender. Cool on a baking tray lined with
baking paper. Reserve caramel in pan.
Cool cakes in pans for 5 minutes, then
turn out onto a serving plate (some caramel
will remain on the bottom of the pan or in
the bottom of the ramekin). Serve topped
with a few slices of apple and drizzle with
reserved caramel.
GIN & TONIC
GIN & TONIC TART WITH
CANDIED LEMON (COVER RECIPE)
SERVES 12
11/3 cups (295g) caster sugar
8 eggs, plus 4 egg yolks
250g unsalted butter, chopped
Finely grated zest and juice of
3 lemons and 1 lime, plus 1 extra
thinly sliced lime to serve
2 tsp juniper berries
2 titanium-strength gelatine leaves
ALMOND SHORTCRUST
1/2 cup (50g) almond meal
11/4 cups (185g) plain flour
WICKED.
1/3cup (40g) pure icing sugar
125g chilled unsalted butter, chopped
1 egg, plus 1 egg yolk
1 tsp vanilla bean paste
1-2 tbs tonic water, chilled
CANDIED LEMON
11/2 cups (330g) caster sugar
1 cup (250ml) tonic water, chilled
2 lemons, thinly sliced
1/4 cup (60ml) gin
To make the curd, place sugar, eggs and
egg yolks, butter, lemon and lime zest
and juice, and juniper berries in a large
heatproof bowl. Whisk to combine. Place
over a saucepan of gently simmering
water (don’t let the bowl touch the water)
and cook, whisking constantly, for
6-8 minutes until thickened.
Meanwhile, soak the gelatine in a bowl
of cold water for 5 minutes to soften.
Remove curd from heat, squeeze excess
water from the gelatine and add the
leaves to the bowl, whisking to combine.
Strain into a clean bowl, discarding solids.
Cover the surface with plastic wrap and
chill for 2 hours or until thickened.
Meanwhile, preheat oven to 180°C.
Grease and line the base of a 22cm
springform cake pan with baking paper.
For the almond shortcrust, place the
almond meal, flour, sugar and butter in
a food processor and whiz until a rough
crumb. With the motor running, add the
egg yolk and vanilla, then add the tonic
water, a little at a time, until pastry comes
together. Press dough into the lined cake
pan to create a 3mm thick base and sides
about 3mm thick. Chill for 30 minutes.
Trim the sides of the tart to a straight
edge, about 3.5cm deep. Using a fork,
prick holes in the bottom of the tart. Line
the tart with baking paper and fill with
delicious.com.au 85
WICKED.
pastry weights. Bake for 20 minutes, then
remove pastry weights and baking paper.
Beat remaining egg and brush over tart.
Return tart to oven for a further 10 minutes
or until golden and cooked through. Set
aside until cool, then remove from pan.
Spread thickened curd into the tart case
and chill for 4 hours or until firm.
Meanwhile, for candied lemon, place
sugar and tonic water in a saucepan over
medium heat. Bring to a simmer, then
reduce the heat to low and add lemon.
Cook, stirring occasionally, for 40 minutes
or until soft, then remove the lemon and
86 delicious.com.au
Pistachio, orange &
chocolate mousse brownie
spread evenly over a wire rack to cool.
Cool syrup slightly, then add the gin
and cool completely.
Top tart with candied lemon and extra
lime slices. Drizzle with gin syrup to serve.
CHOC & ORANGE
PISTACHIO, ORANGE &
CHOCOLATE MOUSSE BROWNIE
SERVES 12-16
225g pistachios
3/4 cup (110g) plain flour
300g unsalted butter, melted, cooled
13/4 cups (385g) caster sugar
1/2 tsp salt
6 eggs, lightly beaten
3/4 cup (75g) cocoa
Finely grated zest of 11/2 oranges
1/2 tsp baking powder
CHOCOLATE MOUSSE
13/4 cups (300g) dark (70%) chocolate,
chopped
1/2 cup (60g) pure icing sugar, sifted
600ml thickened cream
CHOCOLATE GLAZE
100g dark (70%) chocolate
100g unsalted butter
1 tbs glucose syrup
Preheat the oven to 150°C. Grease
and line a 20cm x 30cm x 4cm-deep
lamington pan with baking paper,
leaving 3cm overhanging.
Place pistachios and flour in a food
processor and whiz until a fine crumb.
Transfer to a bowl and combine with the
remaining ingredients and 1/2 tsp salt.
Spread into prepared pan and bake for
35 minutes or until set, but with a slight
wobble in the centre. Cool in pan.
For the mousse, place chocolate and
sugar in a heatproof bowl and set aside.
Place cream in a pan over medium-high
heat and bring to a simmer, then pour over
chocolate mixture. Set aside for 5 minutes
or until melted, then stir until smooth. Chill
for 30 minutes or until thickened and
cooled, then whisk to stiff peaks (do not
overwhip as mixture will split). Spread over
brownie. Chill for 2 hours or until set.
For the glaze, place all the ingredients
in a heatproof bowl set over a pan of
simmering water (don’t let bowl touch
water) for 4 minutes or until melted, stir
to combine, then remove and cool.
Remove brownie from the fridge 1 hour
before serving. Slice into 12-16 pieces and
drizzle with chocolate glaze to serve.
delicious.com.au/recipes
For more wicked dessert recipes.
 Burnaid® burn gel cools and soothes burns*. After running
CHC71300-02/16

your burn under cold water for 20 minutes, use Burnaid® gel
to keep your burn cool and help ease the pain. So you can
get back to what you were doing. www.burnaid.com.au

Available at and leading Pharmacies.

Burnaid burn gel is for the first aid treatment of minor burns. Always read the label. Use only as directed. If symptoms persist, see your healthcare professional. Mundipharma Pty Limited, Sydney. Registered trademark. AU-2906 Aug 2015
Oven-roasted
meatballs with
kale pesto
and mozzarella.
OPPOSITE: spicy
pepperoni &
burrata flatbread
(recipes p 92).

Phoebe Wood makes

dinner memorable
and clean up
forgettable with her
easy flavour-packed
one-tray dishes for
midweek meals,
including a 5-minute
pizza base that’s
better than takeaway!

PHOTOGRAPHY CHRIS COURT

STYLING KIRSTEN JENKINS
 FASTER FOOD.

delicious.com.au 89
 Baked cauliflower
risotto with sage
and hazelnuts
(recipe p 92).
OPPOSITE: roasted
Brussels sprouts,
chorizo & Taleggio
pasta (recipe p 96).
 FASTER FOOD.

delicious.com.au 91

OVEN-ROASTED MEATBALLS WITH
KALE PESTO AND MOZZARELLA
SERVES 4
500g beef mince
1 egg
3/4 cup (75g) fresh breadcrumbs
1/4 cup (65g) kale pesto (from delis)
or basil pesto, plus extra to serve
4 garlic cloves, roughly chopped
1 bunch oregano, leaves picked
1 tbs olive oil
1 red onion, finely chopped
700ml tomato passata (sugo)
1 cup (100g) grated mozzarella
Basil leaves, to serve
Preheat oven to 200°C. Combine mince,
egg, breadcrumbs, pesto and one-quarter
chopped garlic in a bowl. Roughly chop
half the oregano and add to beef mixture.
Season, then form into 6cm meatballs.
Heat oil in a deep ovenproof frypan
over medium heat. Add the meatballs
and cook, turning, for 6-7 minutes until
browned all over. Remove from pan and
set aside. Add onion and remaining garlic
to pan and cook, stirring, for 3 minutes
or until softened. Add tomato passata,
season, then bring to a simmer. Return
meatballs to pan and scatter with cheese
and remaining oregano. Bake for
15-20 minutes until meatballs are cooked
through and cheese is bubbling.
Serve with extra pesto and basil leaves.
92 delicious.com.au
“MY WEEKNIGHTS ARE ABOUT
MAXIMUM FLAVOUR (IN MINIMUM
TIME), USING AS FEW INGREDIENTS
AS POSSIBLE, WITH NO WASTE AT THE
END OF THE WEEK. THESE RECIPES
ARE A CINCH, SNEAKING IN EXTRA
VEG AND SAVING ON WASH UP.”
@phoeberosewood
BAKED CAULIFLOWER RISOTTO
WITH SAGE AND HAZELNUTS
SERVES 4
400g cauliflower
80g unsalted butter
2 eschalots, finely chopped
1 garlic clove, chopped
11/3 cups (295g) Arborio rice
850ml chicken stock
300ml thickened cream
1/2 bunch sage leaves
Toasted hazelnuts and grated parmesan,
to serve
Preheat the oven to 180°C. Place the
cauliflower in a food processor and
whiz until it resembles rice.
Melt 40g butter in a deep flameproof
casserole over low heat. Cook eschalot
and garlic, stirring, for 2 minutes or until
softened. Add the rice and cauliflower
and stir to coat, then add stock and
increase heat to high. Bring to the boil,
then cover tightly with foil and bake for
25 minutes or until rice is al dente. Remove
from oven and rest for 10 minutes. Stir the
cream through risotto and season.
Meanwhile, melt remaining 40g butter
in a small saucepan over medium-high
heat. Cook for 2-3 minutes until golden
brown. Add sage and cook for 30 seconds
or until crisp, then remove from heat.
Drizzle butter and sage over risotto.
Scatter with nuts and parmesan to serve.
Download our enhanced
App for Cook Mode
SAUSAGE & THYME RAGU
SERVES 4
6 Roma tomatoes, roughly chopped
4 garlic cloves, roughly chopped
1/2 bunch thyme
1 heaped tsp dried chilli flakes
4 pork and fennel sausages, casings
removed, crumbled
1 cup (250ml) chicken stock
1 tbs extra virgin olive oil
2 tbs tomato paste
250g vine-ripened cherry tomatoes
400g bucatini or spaghetti, cooked
according to packet instructions
Fresh ricotta, to serve
Preheat oven to 220°C. Place Roma tomato,
garlic, thyme, chilli and sausage meat in a
deep-sided baking tray. Pour in stock and
drizzle with oil. Season. Bake for 20 minutes
or until sausage is browned and tomato is
soft. Remove from oven and roughly crush
tomatoes. Stir in tomato paste and add
cherry tomatoes. Bake for a further
10 minutes or until cherry tomatoes are
slightly soft. Serve with pasta and ricotta.
SPICY PEPPERONI &
BURRATA FLATBREAD
SERVES 4
22 /3 cups (400g) self-raising flour
1 tsp baking powder
1/3 cup (80ml) extra virgin olive oil
 FASTER FOOD.

Sausage &
thyme ragu

1 cup (280g) thick Greek-style yoghurt
11/2 tsp salt flakes
11/2 cups (150g) grated mozzarella
100ml tomato passata (sugo)
20 slices mixed pepperoni
1/2 tsp dried chilli flakes
2 balls burrata, torn
Chilli oil, to serve
Preheat the oven to 220°C. Combine flour,
baking powder, oil, yoghurt, salt flakes and
half the mozzarella in a bowl. Knead on a
work surface to form a smooth dough, then
roll out to a 7mm thick rectangle. Place on a
94 delicious.com.au
Thai-style chicken wings
with lemongrass and chilli
baking paper-lined baking tray. Spread
over passata, then scatter with pepperoni,
chilli and remaining 3/4 cup (75g) mozzarella.
Bake for 15-18 minutes until base is cooked
and pepperoni is crisp.
Serve topped with burrata and chilli oil.
THAI-STYLE CHICKEN WINGS WITH
LEMONGRASS AND CHILLI
SERVES 4
1kg chicken wings
1/2 lemongrass stalk (inner core only),
finely grated
1/2 garlic clove, finely grated
2cm piece (10g) ginger,
finely grated
1 tsp dried chilli flakes
100g golden syrup
1/4 cup (60ml) each soy sauce and rice
wine vinegar
Coriander leaves, chopped peanuts and
lime halves, to serve
Preheat the oven to 220°C. Place all the
ingredients in a deep baking tray and
toss well to coat the chicken. Roast,
turning wings every 5 minutes to coat
in the sauce, for 25-30 minutes until
sticky and golden.
Sprinkle the chicken wings with herbs
and chopped peanuts, and serve with
lime to squeeze over.
DUKKAH-CRUSTED BLUE-EYE
WITH ROASTED GARLIC MAYO
SERVES 4-6
1 garlic bulb
2 cups (140g) fresh breadcrumbs
3/4 cup (90g) dukkah
1 bunch flat-leaf parsley leaves, chopped
1/3 cup (80ml) extra virgin olive oil
1kg blue-eye trevalla fillet (skin on),
pin-boned
1 cup (300g) mayonnaise
Baby cos lettuce leaves, micro parsley
and lemon wedges, to serve
Preheat the oven to 200°C. Wrap garlic
bulb loosely in foil and place on bottom
shelf of oven. Combine breadcrumbs,
dukkah and parsley in a bowl. Season,
then add oil and toss to completely
coat. Place fish on a baking tray lined
with baking paper and spread over the
dukkah mixture. Bake, on middle shelf
above garlic, for 25-30 minutes until fish
is cooked through, top is crisp and the
garlic is soft.
Remove garlic from foil. Squeeze garlic
from cloves into a bowl and discard skins.
Add mayonnaise and whisk to combine.
Serve fish with cos leaves, micro parsley
garlic mayonnaise and lemon wedges.
 FASTER FOOD.

Dukkah-crusted
blue-eye with
roasted garlic mayo
FASTER FOOD.

BAKED BUTTER CHICKEN

SERVES 4-6

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

3 tsp garam masala
(Indian spice mix)
2 tsp ground turmeric
1.7kg whole chicken
1 lemon, halved
3 garlic cloves, chopped
3cm piece ginger (15g), chopped
1 long red chilli, chopped
400g can tomato puree
1 cup (280g) thick Greek-style yoghurt
1 cup (250ml) chicken stock
1 large handful curry leaves, plus extra
fried leaves to serve
Papadums and raita (yoghurt combined
with cucumber), to serve

Preheat oven to 220°C. Place the oil in a

bowl with 1 tsp each garam masala and
turmeric. Season. Rub spice mix all over
the chicken. Place a lemon half in the
cavity, then tie the legs together using
kitchen string. Place garlic, ginger, chilli,
tomato puree, yoghurt, stock, curry leaves
and remaining 2 tsp garam masala and
1 tsp turmeric in a deep baking tray.
Season. Place the chicken on top and roast
for 30 minutes, then reduce oven to 180°C
and roast for a further 20 minutes or until
the juices of the chicken run clear when the
thickest part of a thigh is pierced. Remove
from oven and rest for 15 minutes.
Squeeze over the juice from remaining
lemon, top with extra fried curry leaves and
serve with papadums and raita.
ROASTED BRUSSELS SPROUTS,
CHORIZO & TALEGGIO PASTA
SERVES 4
500g Brussels sprouts
2 tbs extra virgin olive oil
Baked butter chicken
3 dried chorizo, casings removed,
finely chopped or crumbled
200g Taleggio, sliced
300g short pasta (we used
maccheroni calabresi)
Purple basil leaves and sherry
vinegar, to serve
Preheat the oven to 220°C. Halve
any large Brussels sprouts and spread
evenly over a deep-sided baking tray.
Drizzle with olive oil and season. Roast
for 20 minutes or until just starting to
colour. Remove tray from oven and
scatter over the chorizo. Roast for a
further 20 minutes or until Brussels
sprouts are golden and chorizo is crisp.
Meanwhile, cook the pasta in a
large saucepan of boiling salted water
according to packet instructions. Drain.
Add the cooked pasta to tray and stir
through Taleggio.
Divide pasta among serving plates and
scatter with purple basil leaves. Drizzle
over a little sherry vinegar to serve.
delicious.com.au/recipes
For more fast weeknight dinners
and weekly meal planners.

96 delicious.com.au
 LILYDALE ADVERTISING FEATURE

STREET
EATS
One bite of these Asian-style sliders and
you’ll be transported to the bustling, vibrant,
hawker markets of Asia. Lilydale Free Range
Chicken brings streetfood to your kitchen.

HOISIN CHICKEN BAO

SERVES 4 (8 AS AN ENTREE)

1 packet frozen bao buns

(from Asian grocers)
11/2 tbs peanut oil
700g Lilydale Free Range
Chicken Breast Fillets,
sliced into 1cm-thick pieces
3 garlic cloves, finely grated
1/3 cup (80ml) hoisin sauce

1 tbs oyster sauce

1 tbs rice wine vinegar
11/2 tsp Chinese five spice
powder
1 bunch coriander, leaves picked
1 packet baby cucumbers (qukes),
sliced lengthways
1 small red chilli, sliced (optional)
1/4 cup (40g) roasted peanuts, skin on

Place buns in a large steamer and set over

a wok of boiling water. Cover and steam
for 3-4 minutes until soft, pillowy and
cooked through. Set aside and keep warm.
Meanwhile, heat half the oil in a large
frypan over medium heat. Add half the
chicken and cook, stirring, for 4-5 minutes
until golden. Set aside in a bowl and
repeat with remaining oil and chicken.
Combine the garlic, hoisin, oyster
sauce, vinegar and five spice in a bowl. THE VERSATILE INGREDIENT
Return all chicken to the pan and add Lilydale Free Range Chicken Fillets are perfect
sauce, stirring to coat. Simmer for to pair with Asian flavours to create your own
2 minutes, then remove from heat. streetfood at home.
Fill buns with chicken mixture. Top • For information and recipes, visit:
with coriander, sliced qukes and chilli, freerangechicken.com.au
if using. Sprinkle with peanuts to serve.
ARDMONA ADVERTISING FEATURE
THE BIG RED
Meet Australian farmer Bruce Weeks – he works hard to provide the best homegrown
produce so you can enjoy vine-ripened, sweet, juicy tomatoes in your cooking.
B
ruce owns a tomato farm in
Nanneella – a small country town
in rural Victoria. “I believe knowing
where produce comes from and how it
has been grown is an essential part of
the cooking process these days,” says
Bruce. “People tend to reach for the cans
of Italian tomatoes at the supermarket,
but the quality of Aussie tomatoes is
just as good, if not better, and you are
“BY CHOOSING supporting the Australian economy
instead of sending our money overseas,“
AUSSIE-GROWN says Bruce. “It’s not just the farmers
PRODUCTS YOU you support but their employees, the
nurseries, and the people working in the
ARE KEEPING factories who process the tomatoes.”
FARMERS LIKE OUR GOLDEN SOIL
ME IN BUSINESS.” “Australian soil is perfect for growing
BRUCE WEEKS tomatoes. We have self-mulching soil
which is capable of holding a lot of
moisture to sustain a tomato plant in hot
conditions. A hot dry climate creates the
ideal conditions to produce top-quality,
juicy tomatoes that ripen naturally on the
vine and are full of flavour,” says Bruce.
KEEPING IT LOCAL
For more than 90 years, Ardmona
products have been the ultimate cook’s
companion. Ardmona is committed
to supporting local growers by only
choosing Australian-grown vine-ripened
tomatoes, as Ardmona believes ‘the
best tomatoes grow in golden soil’.
By featuring the images of the farmers
and their families on the tomato cans,
Ardmona is sharing the real-life stories
and faces that make the brand what
it is – a genuine homegrown product.
 LAMB & HARISSA LASAGNE
WITH FETA AND OREGANO
SERVES 8-10

1 tbs olive oil, plus extra to drizzle

1 onion, finely chopped
3 garlic cloves, finely grated
750g lamb mince
2 x 400g cans Ardmona
Chopped Tomatoes
1/3 cup (100g) harissa

200g marinated roasted

capsicum, chopped
21/2 cups (600g) fresh ricotta
13/4 cups (350g) Danish feta
2 /3 cup (165ml) milk

375g packet instant lasagne sheets

1 cup oregano leaves
1/4 cup (20g) finely grated parmesan

Green salad leaves (optional), to serve

Heat oil in a large saucepan over medium

heat. Add the onion and cook, stirring,
for 3-4 minutes until softened. Add the
garlic and lamb, and cook, stirring, for
5-6 minutes until browned. Stir through
tomato, harissa and capsicum. Bring to a
simmer, then reduce heat to low and cook,
NEWSLIFEMEDIA CREATIVE SERVICES. ‘ARDMONA’ IS A REGISTERED TRADE MARK OF SPC ARDMONA.

stirring occasionally, for 45 minutes or until

thickened. Set aside to cool slightly.
Place ricotta, feta and milk in a bowl
and stir until smooth. Set aside.
Preheat the oven to 180°C. Spread a
layer of lamb mixture over the base of a
34cm x 28cm deep baking dish. Top with
a layer of lasagne sheets, then one-third
ricotta mixture and one-third oregano.
Repeat layering twice more, finishing with
a layer of ricotta mixture. Sprinkle with
parmesan and cover with baking paper
and foil. Bake for 30 minutes or until a
knife pierces pasta easily. Remove from
oven, discard baking paper and foil, and
increase oven to 200°C. Top lasagne with
remaining oregano and drizzle with oil.
Bake for a further 15 minutes or until
golden. Remove from oven and rest for
10 minutes before slicing.
Serve lasagne with green salad, if using.

• For more recipes using Ardmona

tomatoes, visit: facebook.com/Ardmona
#buyhomegrown
BALANCING ACT.

PHOTOGRAPHY CHRIS COURT STYLING KIRSTEN JENKINS

Teff? Millet? Buckwheat? Spelt? You’ve heard the hype, now Samantha Coutts
shows you how to easily weave these good-for-you alt-flours into everyday bakes.

Download our enhanced

@s.coutts
App for Cook Mode

GLUTEN
FREE

Teff hotcakes with tea

infused maple syrup.
OPPOSITE: garlic & rye
bagels (recipes p 103).

100 delicious.com.au
RICH IN
PROTEIN
Bran & brown rice
carrot muffins with
ginger icing

GOOD
SOURCE OF
WHOLEGRAINS

BRAN & BROWN RICE CARROT
MUFFINS WITH GINGER ICING
MAKES 12
1 cup (120g) oat bran
2 cups (250g) brown rice flour
2 cups peeled grated carrot
1 firmly packed cup (250g) brown sugar
1 cup (250ml) sunflower oil
4 eggs, lightly beaten
2 tsp baking powder
2 tsp bicarbonate of soda
1 tsp each ground allspice, cinnamon
and ginger
1/2 cup (125ml) milk
CRYSTALLISED GINGER ICING
1/2cup (100g) chopped crystallised ginger
1 tbs brown sugar
250g cream cheese, at room temperature
Preheat the oven to 180°C. Grease a
12 hole (1/3 -cup capacity) muffin pan.
Place all muffin ingredients and a pinch
of salt in a bowl. Stir until smooth. Divide
batter evenly among muffin holes. Bake
for 25 minutes or until a skewer inserted
into the centre comes out clean. Cool
on a wire rack for 10 minutes.
For the icing, place ginger, sugar and
1/3 cup (80ml) water in a saucepan over
medium heat. Bring to the boil, then
simmer for 4 minutes or until thickened.
Set aside to cool. Using electric beaters,
beat cream cheese until smooth. Spoon
cream cheese onto cooled muffins and
top with ginger glaze to serve.
TEFF HOTCAKES WITH TEA
INFUSED MAPLE SYRUP
SERVES 4
1 cup (150g) currants
1 tea bag (we used Earl Grey)
1 cup (120g) teff flour
1 cup (130g) millet flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbs brown sugar
11/4 cups (300g) ricotta,
plus extra to serve
11/4 cups (310ml) milk
2 tsp vanilla bean paste
1 egg
2 tbs coconut oil
2 /3 cup (165ml) maple syrup
1 cinnamon quill
2 whole cloves
Place the currants, tea bag and 11/4 cups
(310ml) boiling water in a heatproof bowl.
Set aside for 30 minutes or until currants
are plump. Stain liquid into a saucepan,
reserving currants.
Combine flours, baking powder, bicarb
and sugar in a bowl. Place ricotta, milk,
vanilla and egg in a separate bowl and
whisk to combine. Add ricotta mixture to
dry ingredients, stir to combine, then fold
in currants. Set aside for 5 minutes to rest.
Heat 1/2 tsp oil in a non-stick frypan
over medium-low heat. Add 1/3 cup (80ml)
batter and cook for 2 minutes, then flip
and cook for a further 2 minutes or until
cooked through. Remove from pan and
keep warm. Repeat with remaining batter.
Add maple, cinnamon and cloves to
currant liquid. Place over high heat and
cook, stirring, for 8-10 minutes until syrup
is thick and coats the back of a spoon.
Serve hotcakes with ricotta and syrup.
GARLIC & RYE BAGELS
MAKES 12
2 garlic bulbs
Extra virgin olive oil, to drizzle
1 cup (125g) rye flour, plus extra to dust
21/2 cups (350g) wholemeal spelt flour
2 tbs brown sugar
2 tsp (10g) dried instant yeast
1 tbs molasses
1 tsp bicarbonate of soda
1 egg
2 tbs each nigella seeds and onion flakes
Marinated labneh, mixed tomatoes and
micro radish, to serve
Preheat oven to 180°C. Place garlic bulbs
on a piece of foil, drizzle with oil, season
and wrap to enclose. Place on a baking
tray and roast for 1 hour or until very soft.
Squeeze garlic from cloves into a bowl
and discard the skins.
Meanwhile, combine flours and sugar
in an electric mixer fitted with a dough
BALANCING ACT.
hook. Transfer 1/2 cup flour mixture to
a separate bowl and add yeast and
11/4 cups (310ml) warm water. Set aside
for 10 minutes or until frothy. Add yeast
mixture to dry ingredients in mixer with
21/2 tsp salt. Knead on medium-low speed
for 10 minutes or until smooth. Transfer
to a work surface lightly dusted with rye
flour and bring together to form a ball.
Place in a greased bowl, then cover with
a clean tea towel and set aside in a warm
place for 11/2 hours or until doubled in size.
Grease a baking tray. Turn out dough
onto a work surface lightly dusted with
rye flour. Add garlic and gently knead into
dough, then divide dough into 12 equal
pieces. Roll one piece under the palm of
your hand to form a sausage shape. Brush
ends with water, then fold to form a bagel
shape, pinching ends together. Place onto
tray and repeat with remaining dough.
Set aside for 5 minutes to rise slightly.
Bring a large saucepan of water to
the boil over high heat. Add molasses
and bicarb. In batches of 2-3, boil bagels
for 3 minutes each side or until puffed
slightly and a skin has formed. Remove and
place on a wire rack set over a baking tray
to drain. Repeat with remaining bagels.
Preheat oven to 220°C. Grease and line
a baking tray with baking paper. Whisk
egg in a small bowl. In a separate bowl,
combine nigella seeds, onion flakes and
2 tsp salt flakes. Place bagels on tray,
brush with egg and sprinkle with nigella
seed mixture. Bake for 25-30 minutes
until golden.
Halve the bagels and top with labneh,
tomato and herbs. Drizzle with oil to serve.
CINNAMON BUCKWHEAT
CRUMPETS WITH THYME HONEY
MAKES 18
You will need 6 egg rings.
3/4 cup (110g) buckwheat flour
3/4 cup (100g) wholemeal spelt flour
1 tsp coconut sugar
1 tsp ground cinnamon
1/2 tsp bicarbonate of soda
11/4 tsp dried instant yeast
175ml milk, warmed
225ml buttermilk
delicious.com.au 103
BALANCING ACT.
HOMEMADE
CRUMPETS
60g unsalted butter, chopped
1/2 cup (180g) honey
1/4 cup thyme sprigs
Juice of 1 lemon
1/2 cup (75g) hazelnuts, roasted
Fresh honeycomb (from gourmet food
stores), to serve
Combine flours, sugar, cinnamon, bicarb
and 1 tsp salt in a bowl. In a separate
bowl, combine yeast, milk and 1/2 cup
flour mixture. Set yeast mixture aside
for 30 minutes or until doubled in size.
Whisk into remaining flour mixture with
buttermilk until a smooth batter. Cover
with plastic wrap and set aside in a warm
place for 1 hour to rest (at this point the
dough will double in size and the surface
will be covered with lots of small bubbles).
Preheat the oven to 180°C. Spread
one-third butter in a deep baking tray.
Place egg rings on baking tray and heat
in oven for 3 minutes or until butter melts.
Remove tray from oven. Brush rings with
melted butter, then add 1 heaped tbs
104 delicious.com.au
batter to each ring. Bake for 14 minutes
or until risen and cooked through. Use
a knife to release crumpets from rings.
Cover and keep warm. Repeat with
remaining batter to make 18 crumpets.
Meanwhile, heat a frypan over medium
heat. Add honey and thyme, simmer
for 1 minute, then add lemon juice and
simmer for 2 minutes or until thickened
and syrupy. Remove from heat. Set aside
to cool slightly.
Serve crumpets with thyme honey,
roasted hazelnuts and honeycomb.
NO-KNEAD SPELT & PUMPKIN
BREAD WITH TARRAGON BUTTER
MAKES 1 LOAF
Begin this recipe 1 day ahead.
600g pumpkin, chopped into 2cm pieces
1 tbs fennel seeds
2 tbs extra virgin olive oil
2 tsp (10g) dried instant yeast
51/3 cups (750g) white spelt flour
1 cup (180g) semolina
CULTURED TARRAGON BUTTER
600ml pure (thin) cream
21/2 tbs kefir (from health food stores)
or thick Greek-style yoghurt
2 tbs chopped tarragon leaves
Preheat oven to 180°C. Line a baking tray
with baking paper. Toss pumpkin, fennel
seeds and oil in a bowl. Spread evenly over
tray. Add 1/2 cup (125ml) water and cover
with foil. Bake for 40 minutes, then remove
foil and increase heat to 220°C. Cook for
a further 15 minutes or until caramelised.
Remove from oven and mash with a fork.
Set aside to cool completely. Transfer to
a large bowl and combine well with yeast,
flour, 1 cup (250ml) water and 1 tsp salt.
Cover with plastic wrap and chill overnight.
For the butter, place cream and kefir
in a bowl. Cover with plastic wrap and set
aside overnight at room temperature to
ferment. The next day, whisk cream in
an electric mixer on medium speed until
split. Reduce speed to low and whisk for
a further 8 minutes or until buttermilk has
split out and butter resembles popcorn.
Strain in a colander, reserving buttermilk
for another use (store buttermilk in the
refrigerator for up to 2 weeks). Place the
colander in the sink, then rinse butter with
iced water. Squeeze out excess liquid
with your hands. Spread out butter and
sprinkle with tarragon and 1 tsp salt.
Form into a ball. Wrap in baking paper,
then enclose in foil and plastic wrap.
Store in the fridge for up to 3 months.
Preheat a 3L-capacity cast iron casserole
with the lid in a 220°C oven for 30 minutes.
Turn out dough onto a work surface
dusted with 1/2 cup (90g) semolina. Form
into a ball. Carefully place dough into
preheated saucepan. Dust with remaining
1/2 cup (90g) semolina and score top with
a sharp knife. Cover with lid and bake for
1 hour, then remove lid and reduce heat
to 200°C. Bake for a further 15 minutes
or until golden. Cool for 15 minutes in
pan, then remove and cool for a further
10 minutes. Serve with cultured butter.
delicious.com.au/recipes
For more healthy alternatives to
your everyday favourites.
KNOW YOUR GRAIN
SPELT is a fibre-rich grain
in the wheat family. It has
a nutty flavour similar to
barley and is commonly
used in cakes, muffins
and breads for a denser
consistency and darker
colour. From supermarkets
and health food stores.
RYE is a grain that is lower
in gluten than wheat flours
and has a tangy flavour. Rye
creates deliciously dense
baked goods (see Postcard,
p 140, for a Swedish apple
& cardamom rye cake).
From health food stores.
MILLET is a small, yellow
ancient grain that has a
mild corn-like flavour. Rich
in iron and B vitamins, this
gluten-free grain works
well cooked as porridge
or try it toasted and then
cooked like cous cous for
a gluten-free alternative.
From health food stores.
TEFF is a fine grain, about
the size of a poppy seed,
that is predominantly grown
in Ethiopia. The grain,
which comes in a variety
of colours, from white and
red to brown, has a mild,
nutty flavour that works well
in pancakes, pie crusts and
other baked goods. From
supermarkets and health
food stores.
BROWN RICE flour is darker NO-KNEAD
in colour than white rice
flour and has a strong rich, BREAD
nutty flavour. This naturally
gluten-free flour is high in
fibre and protein. Try it in
waffles and pizza dough.
From health food stores.
BUCKWHEAT is actually
No-knead spelt &
a herb although it has
pumpkin bread with
grain-like characteristics
tarragon butter.
(and name!). Gluten-free,
OPPOSITE: cinnamon
the earthy and nutty flavours
buckwheat crumpets
of buckwheat make it a
with thyme honey
versatile wheat-free flour
(recipe p 103).
best used in pancakes,
pasta and noodles. From
supermarkets and health
food stores.
Ginger snap & chocolate
mousse sandwiches
(recipe p 109). OPPOSITE:
cardamom pistachio
cookies (recipe p 112).
 INS
NK
JE
N
TE GUEST CHEF.
RS
KI
G
N

I
YL
ST
S
ON
IM
GRA
JE R
P HY
EM
YS
COOKIE
CUT TER
PHOTO

Christine Manfield aka the Dessert Diva shows us

how she rolls – when it comes to dough that is –
with this wicked line up of cookies and biscuits
that will have you reaching into the jar.

delicious.com.au 107
Passionfruit melting
moments
 GUEST CHEF.

I LOVE TO BAKE. It’s so therapeutic and relaxing, experimenting with flavours and
textures – nothing beats a good cake, sweet pastry or melt-in-the-mouth cookie. Late
last year, I was invited to create a limited edition cookie for Byron Bay Cookie Company to
celebrate their 25th anniversary, to mark the beginning of a larger brand ambassadorship
to create new flavours for their existing range. That first recipe was a passionfruit and
dark chocolate shortbread with a second flavour of salted caramel popcorn soon to be
released. Passionfruit is my all-time favourite fruit and it partners perfectly with dark
chocolate, the flavours bouncing off each other and adding that touch of lushness to
the buttery shortbread. These melting moments are an Aussie classic and have that
same sweet tang against buttery shortbread.
People often ask me “what’s the difference between a biscuit and a cookie?”, and
it has more to do with whether you are from Australia or USA. Cookies have more
moisture content, so yield a softer texture, whereas biscuits have more bite. These chewy,
oversized salted choc-chip cookies are my ultimate recipe, easy to bake and oh-so-easy to
eat. The secret to making a good cookie? Getting the right consistency in the dough and
making sure there is a pronounced flavour, as well as using the best ingredients possible.

Download our enhanced

@christinemanfieldchef @byronbaycookies App for Cook Mode

PASSIONFRUIT MELTING MOMENTS
MAKES 8
30ml passionfruit juice (from about
2 passionfruit), strained
220g unsalted butter, softened
100g pure icing sugar
1 tsp vanilla extract
12 /3 cups (250g) plain flour
1/2 cup (75g) cornflour
PASSIONFRUIT ICING
60g unsalted butter, chopped,
at room temperature
1 cup (120g) pure icing sugar, sifted
11/2 tbs passionfruit pulp
Preheat the oven to 140°C and line two
baking trays with baking paper. Place
passionfruit juice, butter, icing sugar and
vanilla in the bowl of an electric mixer and
beat until thick and pale. Add flour and
cornflour and beat until a smooth dough.
Working with 11/2 tbs for each biscuit,
roll the dough into 16 small balls and
place on baking trays, 3cm apart. Flatten
the balls slightly with a fork dusted with
flour. Bake, swapping trays halfway, for
30 minutes or until slightly firm. Cool
on a wire rack.
For the icing, place the butter and icing
sugar in the bowl of an electric mixer and
beat until thick and pale. Stir through the
passionfruit pulp until combined.
Spread icing over one biscuit, then
sandwich with another biscuit. Repeat
with remaining biscuits.
GINGER SNAP & CHOCOLATE
MOUSSE SANDWICHES
MAKES 10
You will need a sugar thermometer.
50g unsalted butter, softened
2 tbs golden syrup
2 small eggwhites, lightly beaten
90g plain flour
1 tsp ground ginger
CHOCOLATE MOUSSE
2 eggs, plus 1 extra egg yolk
100g caster sugar
1 cup (185g) dark (70%) chocolate,
chopped
300ml thickened cream, whisked to
stiff peaks
For the chocolate mousse, place eggs
and egg yolk in the bowl of an electric
mixer and whisk on medium speed until
thick and pale. Place sugar and 1/3 cup
(80ml) water in a small saucepan over
medium heat, stirring until the sugar
dissolves. Heat to 121°C on a sugar
thermometer, then, with the mixer still
running, pour onto the eggs in a thin
steady stream. Increase speed to high
and whisk for 10 minutes or until mixture
is very thick and completely cool.
Meanwhile, place the chocolate in a
bowl set over a saucepan of simmering
water (don’t let the bowl touch water),
stirring until melted. Cool slightly, then
fold into egg mixture. Fold in half the
cream to loosen, then fold through
remainder. Place in a container and
chill for 3 hours or until firm and cold.
To make the ginger snaps, preheat the
oven to 180°C and line two baking trays
with baking paper. Place the butter and
golden syrup in the bowl of an electric
mixer and beat until pale. Add half the
eggwhite and beat until combined, then
repeat with the remaining eggwhite.
Sift flour and ginger together, then add

delicious.com.au 109
GUEST CHEF.

Salted choc-chip cookies.

OPPOSITE: vanilla butter
shortbread.
to the butter mixture and beat to combine.
Using a palette knife, spread half the
dough over one tray in a very thin layer,
about 1mm thick. Bake for 5 minutes, then
remove from oven and, using an 8cm
round cookie cutter, cut 10 rounds and
discard surrounding dough. Return tray
to oven and cook for a further 8 minutes
or until biscuits are crisp and dark golden.
Cool completely on tray. Repeat with
remaining dough.
Using a piping bag fitted with a round
nozzle, pipe 2 tbs mousse on half the
biscuits, then sandwich with the
remaining biscuits. Serve immediately.

SALTED CHOC-CHIP COOKIES

MAKES 12 LARGE COOKIES

125g unsalted butter, softened

125g caster sugar
1/2 firmly packed cup (125g) brown sugar

1 tsp vanilla extract

1 egg
11/2 cups (220g) self-raising flour
1 tbs milk powder
3/4 cup (135g) good-quality dark

chocolate chips
1/2 tsp salt flakes, plus extra to scatter

Preheat the oven to 180°C. Grease and
line two large baking trays with baking
paper. Place the butter and sugars in
the bowl of an electric mixer fitted with
a whisk attachment and beat until pale.
Add vanilla extract and egg, and beat
until combined. Add the flour, milk power,
chocolate chips and salt flakes and fold
gently until combined. Working with
2 tbs dough at a time, roll into balls and
divide among trays, leaving 6cm between
each ball. Flatten slightly, then bake for
12 minutes or until golden.
Cool slightly, then scatter with extra
salt flakes to serve.
VANILLA BUTTER SHORTBREAD
SERVES 10
250g unsalted butter, softened
1 vanilla bean, split, seeds scraped
125g caster sugar
2 cups (300g) plain flour, sifted
75g rice flour, sifted
2 tbs raw sugar
Place butter and vanilla seeds in an electric
mixer fitted with a paddle attachment
and beat until smooth. Add all remaining
ingredients, except raw sugar, and a pinch
of salt and beat until a smooth dough.
Turn out onto a lightly floured work
surface and knead until dough comes
together. Enclose in plastic wrap and
refrigerate for 40 minutes to firm up.
Preheat the oven to 150°C and line
a baking tray with baking paper. Place
dough between two sheets of baking
paper on a work surface and roll out to
a 7mm thick rectangle.
Transfer to prepared tray and, using
a sharp knife, cut shallow incisions all over
the cookie sheet to mark lines where the
biscuits will be broken. Scatter over sugar.
Bake for 25-30 minutes until pale and dry.
Cool then break into biscuits.

delicious.com.au 111
GUEST CHEF.

Place eggwhites in a bowl and whisk to

Gluten-free coconut
& lemon macarons.
‘Perspective’ marble
board, Beans + Jazz
(used throughout).
soft peaks. Gently fold through remaining
ingredients. Working with 2 tsp at a time,
roll coconut mixture into balls and place
on tray, a few centimetres apart. Bake for
15 minutes or until firm, but not coloured.
Cool completely on trays.
To serve, spread the lemon curd over
half the biscuits to cover, then sandwich
curd with the remaining biscuits to
form macarons.
CARDAMOM PISTACHIO COOKIES
MAKES 24

1/2 cup (75g) pistachios, plus 2 tbs extra

roughly crushed pistachios
2 cups (300g) plain flour, sifted
250g unsalted butter, softened,
chopped
1 cup (125g) pure icing sugar, sifted
2 tsp ground cardamom
1 egg yolk
2 tbs raw sugar

Place the pistachios and flour in a food

GLUTEN-FREE COCONUT For the lemon curd, place the egg yolks
& LEMON MACARONS and sugar in a heatproof bowl and whisk
MAKES 15 until thick and pale. Add lemon juice, then
Store curd in the fridge for up to 2 months. place bowl over a saucepan of gently
simmering water (don’t let the bowl touch
2 eggwhites water). Cook, stirring with a spatula, for
21/4 cups (150g) shredded coconut 2 minutes or until thick. Add cold butter,
processor and whiz until pistachios are
finely ground (be careful not to whiz too
much, or you’ll make a paste). Set aside.
Place butter and icing sugar in the bowl of
an electric mixer and beat until thick and
pale. Add cardamom and egg yolk, and
beat until combined, then add ground
pistachio mixture and a pinch of salt and
beat to combine. Shape into a ball and
enclose in plastic wrap. Chill for 1 hour.
Preheat oven to 160°C. Line two baking
trays with baking paper. Place the dough
between two sheets of baking paper and
roll out until 7mm thick. Using a 5cm
round cookie cutter, cut into 24 rounds,
re-rolling dough if necessary. Arrange
biscuits on baking trays. Combine extra
crushed pistachios and raw sugar in a
For stockist details, see Directory, p 153.

100g caster sugar
20g pistachios, chopped
Finely grated zest of 1 lemon
LEMON CURD
3 large egg yolks
1/4 cup (55g) caster sugar
1/4 cup (60ml) lemon juice, strained
100g cold unsalted butter, cut into pieces
one piece at a time, and stir to combine,
making sure each piece is incorporated
before adding the next. Cook, stirring
constantly, for 8 minutes or until curd is
very thick and coats the back of a spoon.
Cool slightly. Cover surface with plastic
wrap. Chill for 2 hours or until needed.
To make shells, preheat oven to 160°C.
Line two baking trays with baking paper.
bowl then scatter over cookies. Bake for
20 minutes or until pale golden and firm.
Cool on trays before serving.
delicious.com.au/recipes
For more sweet and savoury
recipes from Christine Manfield.

112 delicious.com.au
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 ACE OF
CAKES
When it’s time to celebrate, Jamie Oliver turns to cheesecake.
Here he shares five of the best, from a tangy baked
number with bursts of berries to espresso-spiked
minis with a buttery amaretti crumb.
PHOTOGRAPHY MYLES NEW RECIPES CARA HOBDAY

@jamieoliver

Download our enhanced App for

Cook Mode, plus bonus content:
burnt honey & oat cheesecake
 JAMIE OLIVER.

Baked berry cheesecake.

OPPOSITE: chocolate
terrine (recipes p 118).

delicious.com.au 115
Espresso
cheesecakes
ESPRESSO CHEESECAKES
SERVES 8
Begin this recipe 1 day ahead.
250g pitted prunes
100ml dark rum
170g amaretti biscuits, crushed
80g unsalted butter, melted
2 tbs almond meal
1/3 cup (80ml) espresso coffee
200g pure icing sugar, sifted
500g cream cheese, at room temperature
3 egg yolks
3 titanium-strength gelatine leaves
150ml milk
Cocoa powder, to dust
Place the prunes in a bowl with the
rum. Set aside overnight to soak.
The next day, grease and line a
20cm x 30cm brownie pan with baking
paper. To make base, combine amaretti,
butter and almond meal in a bowl. Press
into base of the pan and cover and chill.
Whiz prunes in a food processor with
2 tbs soaking rum until smooth, adding
more rum if needed. Spoon over the base.
To make cheesecake, whiz espresso,
icing sugar, cream cheese and egg yolks in
a food processor for 1 minute to combine.
Soak gelatine leaves in a bowl of cold
water for 5 minutes to soften. Heat milk
116 delicious.com.au
in a heatproof bowl set over a small pan
of simmering water for 2-3 minutes until
warmed through. Remove bowl from heat.
Squeeze excess liquid from gelatine, then
whisk into warm milk. Return bowl to pan
of simmering water and whisk constantly
until gelatine dissolves. Remove from heat.
Add milk mixture to cream cheese and
whiz to combine. Spoon over prune layer,
and smooth surface with the back of a
spoon. Chill for 4 hours or until set.
Using a 6cm round cutter, cut out eight
individual portions. Dust cheesecakes with
cocoa to serve.
SESAME & DATE
CHEESECAKE
SERVES 12
300g cream cheese, at room temperature
200g thick Greek-style yoghurt
2 tbs cornflour
4 eggs, lightly beaten
200g pure icing sugar, sifted
2 tbs tahini
6 figs, halved
100g honey
1/3 cup (50g) pistachios, roasted, chopped
SESAME BASE
60g caster sugar
60g unsalted butter, softened
1/2 cup (75g) sesame seeds
2 tbs fine polenta
2 tbs plain flour
1/2 tsp baking powder
1 egg, lightly beaten
1 tsp vanilla extract
DATE COMPOTE
100g pitted medjool dates
1/3 cup (50g) pistachios, toasted,
ground to a fine powder
Preheat the oven to 180°C. Grease
and line the base and sides of a 22cm
springform cake pan with baking paper.
For the base, beat sugar and butter
in a bowl until thick and pale. Beat in
remaining ingredients with 1/4 tsp salt, to
form a dough. Press into the base of pan
with the back of a spoon, then bake for
10-12 minutes until just firm. Cool slightly.
Meanwhile, for the date compote,
place dates in a bowl and just cover with
hot water. Set aside for 15 minutes to
soften. Drain dates, reserving soaking
water, and whiz in a food processor until
smooth, adding 1 tbs soaking liquid at a
time to make a spoonable puree. Stir in
pistachios, then spoon over sesame base.
To make the filling, whiz cream cheese
in a food processor for 30 seconds until
smooth. Add yoghurt, cornflour, eggs,
 JAMIE OLIVER.

“DATES, SESAME, PISTACHIOS AND HONEY

ALL COME TOGETHER IN THIS LUSCIOUS
MIDDLE EASTERN-STYLE CHEESECAKE.”

Sesame & date

cheesecake
JAMIE OLIVER.
sugar and tahini, and whiz to combine.
Pour over date puree. Bake, on the
bottom shelf of oven, for 40 minutes or
until cooked through with a slight wobble
in the centre. Place figs on a baking tray
and add to oven for the final 10 minutes
of cooking or until just soft. Allow to cool.
Arrange figs over cheesecake, drizzle
with honey, and sprinkle with pistachios.
Serve chilled or at room temperature.
COTTON CHEESECAKE
WITH HONEY PLUMS
SERVES 10
250g cream cheese, at room temperature
6 eggs, separated
100ml milk
60g unsalted butter, melted
1 tsp vanilla extract
1 tbs lemon juice
140g caster sugar
60g plain flour
1 tbs cornflour
1/4 tsp cream of tartar
Icing sugar, to dust
HONEY PLUMS
400g plums, halved, stones removed
100g honey
Preheat the oven to 200°C. Fill a roasting
pan with hot water and place on the
bottom shelf of oven to create steam.
Grease and line base and sides of a 20cm
springform cake pan with baking paper.
Whisk cream cheese to loosen, add egg
yolks and whisk until smooth. Add milk,
butter, vanilla, lemon juice and half the
sugar, and whisk to combine. Add flours,
and a pinch of salt and whisk to combine.
In a separate bowl, whisk the eggwhites
to soft peaks. Add cream of tartar and
remaining 70g caster sugar, 1 tbs at a time,
whisking until glossy. Fold into the cream
cheese batter, in three batches, then pour
into pan. Bake cheesecake on the shelf
above the water for 15 minutes or until
puffed and golden on top. Reduce oven to
170°C and cook for a further 30 minutes or
until cooked through with a slight wobble
in the centre. Turn off oven and leave
cheesecake to cool with the door ajar.
118 delicious.com.au
For honey plums, place all ingredients
in a pan over medium heat. Cook for
8 minutes or until just soft. Allow to cool,
then remove plums with a slotted spoon
and discard skins. Return to syrup.
To serve, dust cheesecake with icing
sugar and spoon over the cooled plums.
CHOCOLATE TERRINE
SERVES 8-10
Begin this recipe 1 day ahead.
40g unsalted butter, softened
1/3 firmly packed cup (80g) soft dark
brown sugar
50g gluten-free plain flour
1/3 cup (35g) cocoa powder,
plus extra to dust
3 eggs, separated
250g cream cheese, at room temperature
250g double cream
1/4 cup (30g) chopped pecans, toasted,
plus extra to garnish
Preheat the oven to 180°C. Grease and line
the base and sides of a 9.5cm x 22cm loaf
pan (1L capacity) with baking paper leaving
3cm overhanging.
Combine butter and 2 tbs sugar in a
bowl. Add flour, 1/4 cup (25g) cocoa and
2 tbs chilled water and stir to combine
and form a dough. Press into the bottom
of the pan, then bake for 15 minutes or
until set. Set aside to cool completely.
Place the egg yolks and remaining 2 tbs
sugar in a large heatproof bowl set over
a saucepan of simmering water (don’t let
bowl touch water). Whisk constantly for
3-4 minutes until thick, pale and the sugar
dissolves. Remove from the heat, scrape
down the sides of the bowl and set aside.
Place the cream cheese, cream and
remaining 10g cocoa in a food processor
and whiz for 30 seconds or until combined.
Add one-third cheese mixture to
the sabayon to loosen, then fold in the
remaining cheese mixture until combined.
Whisk eggwhites in a large bowl until
doubled in volume and stiff. Add eggwhite
to cream cheese mixture in three batches.
Fold in the chopped pecans, pour into
the loaf pan, cover pan with plastic wrap
and freeze overnight.
Remove terrine from freezer and set
aside to thaw for 10 minutes. Using the
baking paper, carefully remove terrine
from the pan. Dust with cocoa and garnish
with whole pecans to serve.
BAKED BERRY CHEESECAKE
SERVES 8
400g cream cheese,
at room temperature
3 eggs, lightly beaten
150g pure icing sugar
1 tsp vanilla extract
200g frozen berries, thawed
(such as blackberries, blueberries
or raspberries)
PASTRY
100g unsalted butter, chilled, chopped
11/3 cups (200g) plain flour
1/3 cup (80ml) milk
For pastry, rub butter and flour together
until the mixture resembles breadcrumbs.
Stir in a pinch of salt, then, using a butter
knife, cut in milk, 1 tbs at a time, until
combined. Enclose pastry in plastic
wrap and chill for 30 minutes.
Preheat oven to 200°C. Roll pastry out
on a floured work surface to 0.5mm thick,
then use it to line the base and sides of a
20cm x 5cm-deep round springform cake
pan, allowing pastry to extend up sides.
Chill for 10 minutes to firm up. Line with
baking paper and fill with pastry weights.
Bake for 15 minutes, then remove the
weights and paper. Bake for a further
8-10 minutes until golden. Reduce the
oven to 160°C.
Meanwhile, whiz cream cheese, eggs,
sugar and vanilla in a food processor for
1 minute or until combined. Pour over
base and spoon berries over the top.
Place pan on a baking tray and bake
for 1 hour or until cheesecake is cooked
through but not too brown.
Serve cheesecake warm or cold.
delicious.com.au/recipes
For Jamie Oliver’s burnt honey
and oat cheesecake.
Cotton cheesecake
with honey plums

“THE LIGHT TEXTURE OF

THIS JAPANESE-INSPIRED
CHEESECAKE PAIRS PERFECTLY
WITH STICKY, SWEET PLUMS.”
Cavolo nero & sausage pizza.
OPPOSITE: schiacciata with vincotto
cherries (recipes p 122). Jackson Fabric
‘Collectives – Cherry Blossom’ fabric in
denim (used throughout), from Emily Ziz.
 SILVIA COLLOCA.

O N TH E R I S E
It’s easy to bake like the pros, says Silvia Colloca, who rolls up her sleeves
and urges us to “make bread, not war” with these moreish Italian recipes.
PHOTOGRAPHY JEREMY SIMONS STYLING KIRSTEN JENKINS

delicious.com.au 121
 AS MORE AND MORE people seem to declare war against wheat, I feel my connection with
baked goods growing stronger by the day. I admire the strength of character needed to give up
on something as delicious and inviting as a freshly baked loaf of bread! It’s not simply the flavour
I would be missing, it’s the ritual of baking – that excitement that springs out of knowing that each
bread is always slightly different, the seemingly interminable wait while the dough is resting, and
the anticipation to finally tear it apart and devour it.
Baking can seem daunting, so why not try my foolproof ciabatta, soft with a golden crust –
you don’t even have to knead it. For the time-poor, my grissini dough is made in a food processor,
which also keeps hands clean. For the experts, I have the best pizza recipe you’ll ever need, and
for sweet tooths there is panzerotti oozing with ricotta and berries. Make bread, not war!

Download our enhanced

@silviacolloca @silviascucina App for Cook Mode

CAVOLO NERO & SAUSAGE PIZZA
SERVES 6
This dough can be used after a 10-12 hour
ferment, or be slow-proved in the fridge for
up to 3 days to allow the flavour to develop.
Begin this recipe 1 day ahead.
1kg bread and pizza flour (strong flour)
1/2 tsp dried instant yeast
cavolo nero and chilli, and brush with
remaining garlic oil. Bake for a further
5-10 minutes until golden and tender.
Slice pizza into wedges and serve hot.
SCHIACCIATA WITH
VINCOTTO CHERRIES
SERVES 6
Cover with a clean tea towel and set aside
in a warm place for 1 hour or until risen.
Preheat oven to 200°C. Combine all
cherry ingredients in a bowl. Top dough
with cherry mixture, pushing a few cherries
into bread. Bake for 30 minutes or until
corners are golden and top is pale golden.
Serve schiacciata warm with extra thyme.

11/2 tbs sea salt flakes
1/3 cup (80ml) extra virgin olive oil
3 garlic cloves, finely grated
2 /3 cup (70g) grated mozzarella
6 (500g) pork and fennel sausages
1 bunch cavolo nero, stalks removed,
leaves chopped
1 small red chilli, sliced
Combine flour, 650ml room temperature
water and yeast in an extra large bowl. Add
salt and 1 tbs oil, then stir to combine into
a dough. Form dough into a ball. Cover
with plastic wrap and set aside at room
temperature for 10-12 hours until more
than doubled in size.
The next day, knock back dough, then
transfer to a clean work surface lightly
dusted with flour and roll into a ball.
Preheat oven to 220°C. Combine garlic
7g sachet dried instant yeast SWEET PANZEROTTI WITH
2 tsp honey RICOTTA AND RASPBERRIES
32 /3 cups (550g) bread and pizza flour MAKES 12
(strong flour)
2 tbs extra virgin olive oil 400g fresh ricotta, strained
3 tsp salt flakes 2 tbs caster sugar
2 tsp vanilla bean paste
VINCOTTO CHERRIES Finely grated zest of 1 orange
1 tbs brown sugar 1 egg
400g frozen pitted cherries 2 tbs milk
2 tbs vincotto (cooked grape must) 250g raspberries
or balsamic vinegar Sunflower oil, to deep-fry
2 tbs extra virgin olive oil Pure icing sugar, to dust
1 tbs thyme leaves, plus extra to serve
DOUGH
To make the dough, combine yeast, honey, 7g sachet dried instant yeast
1 tbs flour and 11/2 cups (375ml) water in a 1 tbs honey
jug. Set aside for 5 minutes or until frothy. 21/2 cups (375g) bread and pizza flour
Place remaining flour in an electric mixer (strong flour), plus extra to dust
fitted with a dough hook, add yeast, oil and 50g caster sugar
PORTRAIT PHOTOGRAPHY NIGEL LOUGH

and remaining 1/4 cup (60ml) olive oil in a
bowl. Brush a 32cm round x 2.5cm-deep
pan or dish with garlic oil. Roll out dough
to a circle the same size as the pan, then
press dough into pan. Brush with garlic oil,
reserving excess, then scatter over cheese.
Squeeze sausage meat from casings, then
push small pieces of meat into dough. Bake
for 20 minutes, then remove pan from oven
and increase heat to 250°C. Top pizza with
salt, and knead for 6 minutes or until dough
is smooth and elastic. Turn onto a lightly
floured work surface and shape into a ball.
Place in a greased bowl and cover with a
clean damp tea towel. Set aside in a warm
place for 11/2-2 hours until doubled in size.
Turn dough out onto a floured surface,
then roll out to a 20cm x 30cm rectangle.
Place in a greased 20cm x 30cm baking
dish. Press with lightly oiled hands to fit.
2 tbs milk, plus extra if needed
1 egg
2 tbs extra virgin olive oil
For the dough, combine yeast, honey, 1 tbs
flour and 150ml water in a jug. Set aside for
5 minutes or until frothy. Place sugar and
remaining flour in an electric mixer fitted
with a dough hook. Add milk, egg and oil
to yeast mixture and whisk to combine.

122 delicious.com.au
SILVIA COLLOCA.

Sweet panzerotti with

ricotta and raspberries
SILVIA COLLOCA.

Easy ciabatta.
OPPOSITE: chia
grissini with
prosciutto.
Jackson Fabric
‘Collectives
– Feather Grand’
fabric in ‘Deep
Sea’, from
Emily Ziz.

>>
Add liquid to flour mixture and knead for
6 minutes or until smooth and elastic,
adding a little extra milk if too dry. Turn out
onto a floured work surface, roll into a ball,
then place in a greased bowl. Cover with
a clean tea towel and set aside in a warm
place for 1-11/2 hours until doubled in size.
Meanwhile, to make the filling, combine
ricotta, sugar, vanilla and orange zest in a
bowl and set aside. In a separate bowl,
whisk egg and milk. Set aside.
Divide dough into 12 equal pieces. Roll
each into a ball, then roll out to 12cm disks.
Brush with egg wash. Place 1 tbs ricotta
mixture and 2 raspberries in the centre of
each circle and fold pastry over to make a
half moon. Press edges together, then fold
edge over itself to create a lip. Pleat edges
to seal. Repeat to make 12 panzerotti.
Heat the oil in a deep-fryer or large
saucepan to 160°C (a cube of bread will
turn golden in 45 seconds when oil is hot
enough). In batches, add panzerotti and
deep-fry for 2 minutes each side or until
puffed and golden. Drain on paper towel.
Serve the panzerotti warm, dusted with 1/2 cup (75g) flour. Shape dough into a long Turn out dough onto a floured work
icing sugar. oval. Carefully pour a glass of cold water surface and shape into a ball. Place in a
into the hot pan to create steam (this helps greased bowl and cover with a clean damp
EASY CIABATTA the bread expand before forming a crust), tea towel. Set aside in a warm place for
SERVES 6 then place ciabatta on rack above pan and 20 minutes or until slightly risen. Remove
bake for 25-30 minutes until bread is risen, dough and stretch into a rectangle. Fold
7g sachet dried instant yeast golden and bottom sounds hollow when one short edge into the middle then fold
4 cups (600g) bread and pizza flour tapped. Cool on a wire rack for 1 hour. over other edge to cover the first fold.
(strong flour) Serve ciabatta with artichokes, olives, Form into a ball, then cover and rest for a
Extra virgin olive oil, to drizzle zucchini, cheeses and basil leaves. further 11/2 hours or until doubled in size.
Artichoke hearts, olives, shaved zucchini, Knock back dough on a floured surface.
bocconcini, goat’s cheese and basil CHIA GRISSINI WITH PROSCIUTTO Knead in chia seeds for 2 minutes or until
leaves, to serve MAKES 20 combined. Cut into 20 equal portions, then
roll each piece into a thin 25cm sausage.
Place yeast, 3 cups (450g) flour, 360ml 2 cups (300g) bread and pizza flour Brush each with oil and season. Place at
water and 2 tsp salt in an electric mixer (strong flour) 2cm apart on 3 baking paper-lined baking
fitted with the paddle attachment. Beat 7g sachet dried instant yeast trays and cover with a damp tea towel.
on medium-high speed for 3-4 minutes 2 tbs olive oil, plus extra to brush Rest for 20 minutes or until slightly risen.
until dough comes away from the sides of 1 tbs each black and white chia seeds Preheat the oven to 220°C. Bake grissini
the bowl (dough will be quite wet). Transfer Thinly sliced prosciutto and caper for 15-20 minutes until golden. Cool on
to a greased bowl, cover with a clean tea berries, to serve a wire rack.
towel and set aside at room temperature Serve the grissini with prosciutto,
for 2-3 hours until doubled in size. Pulse flour in a food processor to break up caper berries and extra oil.
Preheat oven to 220°C. Place a saucepan lumps. Add yeast, oil and 1 cup (250ml)
on the bottom of the oven with a rack warm water, and whiz for 1 minute or until
above it. Flour a baking paper-lined baking dough resembles crumbs. Add 11/2 tsp salt delicious.com.au/recipes
tray with 1/2 cup (75g) flour. Gently turn and whiz for 1 minute or until dough comes For more of Silvia’s Italian recipes.
out dough onto tray. Top with remaining away from sides of bowl and is smooth.

delicious.com.au 125
 A gift for living

If you’re aged 50-74 you’ll be sent a free bowel cancer screening kit. The kit is simple to use and
can detect bowel cancer before any symptoms appear. Around 80 Australians die of bowel cancer
every week, but if detected early, up to 90% of cases can be successfully treated. So be sure to
complete and return your kit. It’s a gift that could save your life. If you’re over 74 talk to your GP.
By 2020 people aged 50-74 will receive a kit every two years.

australia.gov.au/bowelscreening
1800 11 88 68
LUXURY IN THE MOUNTAINS OF OMAN 128 >> AUCKLAND’S TOP FOOD AND WINE SPOTS 138
SWEDISH BAKERY SECRETS 140 >> WELLINGTON: FOOD CAPITAL OF COOL 144

ESCAPE

delicious.com.au 127
GLOBAL FLAVOURS.
AR ABIAN
Travel writer Lee Tulloch happens upon an oasis lined with date palms,
pomegranate and olive trees as she journeys to Alila Jabal Akhdar, the luxurious
new five-star resort perched high in the rocky Al Hajar mountains of Oman.
PHOTOGRAPHY TONY AMOS

@bymrsamos

delicious.com.au 129
I
GLOBAL FLAVOURS.

am afraid my teeth might just

rattle out of my head as we’re
driven on the rocky roads, not
much more than goat tracks,
which cross the ancient mountain range
that rises beyond Oman’s capital, Muscat.
I’d be terrified if it wasn’t so beautiful.
The landscape of deep ravines
and soaring craggy limestone peaks,
coloured rust and slate green, seems
inhospitable to vegetation, and yet the
region is known as Oman’s ‘bread basket’.
To be frank, I’m more concerned with the
way our guide navigates the switchbacks
that climb up to the ridges, than looking
for a fig tree. I don’t like heights and we’re
about 3000 metres above sea level here.
From the highest point, we see rocks,
hundreds of miles of rocks. Magnificent
mountains, folded like lava, shedding
shards. And goats. There are many,
many long-haired goats. When we stop
for a picnic in a dry riverbed, or wadi,
the goats come to look at us.
We are on our way to Alila Jabal
Akhdar, the first five-star resort to
be built in Oman’s Al Hajar mountain
range, a 2.5 hour drive from Muscat,
mostly on good roads. We have driven
a longer route, hijacked by a guide
instructed to take us on the dizzying
mountain paths. My backside is cursing
him, but the scenery is sensational and
we can see close hand the villages
and farms tucked away in the valleys.
It’s not all rock here, after all. Green
corn crops, date palms, juniper, peach,
pear, walnut and olive trees appear,
mostly growing along the wadis that
run with water when the December rains
come. Patchwork farms nestle in gullies,
including a property owned by Oman’s
Sultan, His Majesty Qaboos bin Said
al-Said. (Oman is one of two Sultanates
in the world – the other is Brunei.)
Suddenly, as if on call, there’s an
entirely unexpected flash flood and the
 CLOCKWISE (from far left):
the private pool and outdoor
dining area that overlooks the
gorge in the Jabal villa;
the large stone bath in Jowz
villa; Nakhal Fort; a private
house on the banks of the
Al Thowarah hot springs in
the Jabal Akhdar (green
mountains); purple salad sold
by the side of the road; an
Omani pomegranate.
PREVIOUS PAGE (from left):
the pool and spa area at
luxurious Muscat hotel,
The Chedi; a remote
mosque in the Jabal
Akhdar mountains.
downside of the range runs with rivulets
of water. In April and May these same
landscapes are coloured pink, covered
by a rash of damask roses that produce
the precious essences and the water
that flavours Omani cooking. The only
pink we spot in October comes from the
piles of glossy pomegranates farmers
are selling by the side of the road.
Oman is the most romantic and
beautiful of the countries on the Arabian
Peninsula and the most accessible
for westerners. The Omanis are known
for their hospitality, and in these
hidden villages, locals will ply you with
pomegranates, dates and coffee and
invite you into their homes – their
openness is legendary. They practise a
tolerant form of Islam known as Ibadism,
which is moderate in acceptance of other
religions and views. It’s a modern country,
where women are highly educated and the
infrastructure – schools, public buildings,
roads – is superb, but it also feels like a step
way back in time to the Arabian Nights,
with its souqs, robed residents (men wear
long dishdasha, the women are veiled and
jewelled) and ancient forts and markets
where the Bedouin bring their goats.
The capital, Muscat, is a glittering city
of low white buildings strung along the
warm Gulf of Oman. The interior desert,
part of the ‘Empty Quarter’ that reaches
into the United Arab Emirates, contains
a stretch of longitudinal dunes that can
be 200 metres high; the 1700 kilometres
of coastline is lush, gorgeous and mostly
untouched. In the south, in Salalah, it’s
as green as Ireland in the wet season.
delicious.com.au 131
GLOBAL FLAVOURS.
DIZZYING HEIGHTS
Alila Jabal Akhdar sits, spellbindingly,
on the edge of a steep ravine on the top
of the Sayq Plateau with only a perimeter
fence of logs between guests and the
valley hundreds of metres below. Although
inspired by the traditional stone and log
houses that dot the mountains, the resort
looks more like something you’d expect
to find in New Mexico.
Making the most of the local granite,
the walls of the 78-room resort (which
also includes six suites and two villas)
are built entirely of stone. The stark
landscape is laced with traditional aflaj
irrigation systems, which bring the cooling
sound of running water to the resort. Clay
pot fountains and an alluring outdoor
infinity pool further mitigate the natural
starkness of the environment.
It’s about 15 degrees Celsius cooler
up here than in Muscat, which makes it
a popular summer destination, not only
for Omanis escaping the heat, but for
weekend visitors from the Emirates.
We arrive on a Sunday and the
restaurant is filled with visiting Emirati
families. As we’re sipping our welcome
drink of iced ginger tea with za’atar and
honey, a sudden thunderstorm brings
a flash flood of rain and hail and the
132 delicious.com.au
guests rush out into the open, dancing
around in the rain. It’s a joyful moment
for people who rarely see rain.
ARABIAN TRADITION
Alila is steeped in the culture of the
mountain and the ‘open house’ tradition
of hospitality, which goes back to the time
when traders travelled these routes with
their donkeys. The resort’s management
even hired locals to fill the staggering
architecture with heart and soul. More
than a hundred mountain people walked
to the resort for interviews, many of them
local farmers who brought their sons.
Some of the bellboys were raised as goat
herders (they’ve got extremely strong
legs for carrying luggage) and the guides
and doormen are from nearby villages,
connecting the community to the resort.
The local juniper leaf is Alila’s symbol
(and Juniper is the name of its restaurant),
the resort’s curtains and baskets are all
hand-woven by local women, and pottery
from the ancient fortified city of Bahla
decorates the lobby
We’re about to spend two unforgettable
nights in Villa Jowz (‘walnut’). Covering
361 square metres, it has two bedrooms
at either end of the house, with a vast
sitting room and enormous Omani-style
dining/meeting room in between. There’s
a kitchen, walk-in dressing rooms and
two bathrooms – the largest including
a bath as big as a boat, hewn out of a
single piece of stone. All the rooms open
up onto a deck with a long, private infinity
pool and a cabana made from timber
CLOCKWISE (from
far left): Nizwa Fort
market, where the
Bedouin sell their
goats; the high
pass in the Jabal
Akhdar mountains;
the lobby at The
Chedi, Muscat.
slats. The focus of the design is the view
– we’re only metres from the ridge of the
plateau here. Twinkling in the distance
at night is the valley town Al Hamra.
We could stay privately ensconced in
this self-contained villa (it has a kitchen
where staff can prepare meals) for days,
but the main building is the hotel’s hub,
with the Juniper restaurant, a number
of lounges and bars, an indoor pool
(for winter days when the temperature
plummets outside) and a beautiful spa.
MOUNTAIN CUISINE
Like many Arabic countries, Oman is as
much about the food as it as about the
landscape. At Alila, the hotel’s executive

VISITING MUSCAT
Muscat is one of the world’s most
exotic cities and an exceptionally
safe place to wander around. Omanis
are friendly, generous and tolerant,
although it’s essential to be covered
correctly when visiting mosques,
such as the awe-inspiring SULTAN
QABOOS GRAND MOSQUE,
completed in 2001. The city is
situated on an old port, where the
Sultan lives in one of his eight palaces.
The neighbouring town of
MUTRAH with its lovely corniche,
a waterfront boulevard lined with
charming old Portuguese houses, is
a must-visit. the highlight of Mutrah
is its 200 year-old, labyrinthine souq
(marketplace) with its shops selling
pungent perfume in jewelled bottles
and the traders hawking gold
jewellery, khanjars (traditional
daggers), sacks of frankincense,
copper coffee pots and burqas from
holes-in-the-wall. It is in the souq you
should try the Omani coffee – a rich
brew infused with cardamom.
Muscat’s most beautiful resort,
THE CHEDI MUSCAT, is situated on
the Gulf of Oman near the centre
of the city, amid 21 acres of gardens,
pools and restaurants and bars. And
with superb food (executive sous chef
David Pooley is from Sydney) and one
of the most glamorous spas, The
Chedi is one of the coolest places in
town. lhw.com/TheChediMuscat.
chef, Daniel Johnson, works with local
growers, following what the season offers,
from pomegranates and mountain honey
to fresh rosewater from some of the
nearby rose farms (there are 90 in the
region). The menus have been tweaked
to lighten the traditionally heavy mountain
cooking for modern palates.
Breakfast on the terrace of Juniper
begins with pomegranate juice, pancakes
with an Omani edge, slathered in sweet,
unctuous date syrup, and pots of coffee.
For lunch, there are various mezzes
including creamy labneh, raita, falafel and
crunchy fattoush salad, served with warm
bread. A brilliant beetroot salad with feta
and preserved lemon is sprinkled with
pomegranate seeds. Hot soup might seem
an anomaly but it is a spicy tomato-based
harira with lentils and bulgur.
The menu includes chicken or pumpkin
b’stilla with cinnamon and ginger, a tagine
of vegetables, beef or lamb, a manakish
(flatbread) of olives, cheese, minced lamb
and chilli, or chargrilled tenderloin, chicken
or fish, with sides of carrots with cinnamon
and orange zest, and fried eggplant with
garlic, thyme and yoghurt.
Omanis are fond of sweets (the
local saffron-laced halwa is sensational)
and Alila doesn’t disappoint. On offer
is mohalabia, a custard served with
CLOCKWISE (from
left): wild long-haired
goats roam the Jabal
Akhdar mountains;
a pomegranate tree;
pomegranate salad
at Juniper restaurant
with mixed lettuce
pomegranate, feta and
honey vinaigrette.
walnut ice cream, basbousa, semolina
cake soaked in syrup with lemon sorbet,
and kunafa, which is shredded kataifi
pastry with mango, pistachio and mango
sorbet. There’s also a meltingly flaky
baklava served with pistachio ice cream.
For dinner, there’s a lavish spread
– the Emiratis like buffets, apparently.
As we pile our plates high, we’re treated
to one of the regular and glorious sunsets
that stretch across the enormous horizon,
followed by a crisp sky of sparkling stars.
SIDE TRIPS
Visitors can get to know the mountains
and its people with excursions organised
by the hotel, including trekking, canyon
walks, cave exploration, a visit to the
Friday goat market in Nizwa or to a
rosewater distillery, and a walking tour
of the picturesque abandoned village
of Wadi Bani Habib.
On the route back to Muscat, it’s worth
a stop at the magnificent Nakhal Fort,
which exists very much as it did in the
17th century, and a trip to Nizwa to the
centuries-old markets and to walk
the cool passages of its imposing fort
(where less friendly visitors were once
greeted with boiling date syrup.)
Alila Jabal Akhdar. Rooms from $715.
alilahotels.com/jabalakhdar.
 The best
souvenirs are stories
worth telling
It’s easy to get lost in the routine of
daily life. Which is why it’s so important
to step away and reconnect with your
life. And there’s no better way than on a
cruise with Princess®.
Out at sea, you’re free to relax, unwind
and feel the joy of the journey. More than
just a holiday, embark on an adventure of
thrilling discoveries – unexpected moments
that reawaken your senses of elation and
wonder, exotic tastes and cultures that
expand your horizons, and shared times
with family and new friends you’ve made
onboard that you’ll never forget. Our
‘Come Back New Promise’ offers guests
new and enriching experiences – like our
partnership with award-winning Australian
chef and restaurateur, Curtis Stone, the
new Princess Luxury Bed, designed for the
ultimate night of sleep at sea; creations
from master chocolatier Norman Love;
our Discovery at SeaTM experiences and
award-winning excursions; new original
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You’ll come back renewed, refreshed with
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CONTACT YOUR TRAVEL AGENT | 1300 385 631 | PRINCESS.COM
 CHECK IN
1
Enjoy the good old (luxurious)
days at Adelaide’s boutique
MAYFAIR HOTEL. With bespoke
mattresses (they patented their own
design), you’re guaranteed to be
sound asleep after a feast of Euro
classics at the white-clothed
Mayflower Restaurant (think oysters,
chateaubriand, duck fat chips and a
French patisserie trolley for dessert)
and a nightcap with a view of the
Adelaide Hills in Hennessey bar (left)
made with honey from the rooftop
bees. mayfairhotel.com.au.

2
Featuring 94 private villas set
among the eucalypts, brand

TRAVEL NEWS
new ELEMENTS OF BYRON
(above) is ideal for those in need of a
city time-out. Laze by the infinity pool,
graze on chef Justin Dingle-Garciyya’s
share menu, or succumb to a facial
Hot destinations, cool stays, travel essentials & everything in transit. at the Osprey Spa – with options
like these, you may never leave.
elementsofbyron.com.au.

JET SET Dreaming of an African safari? A luxury tour with

Abercrombie & Kent via private jet may just be the ticket. But
for a cool $122K, we’re still dreaming. abercrombiekent.com.au.

BEER TRAIL

PRODUCT PAGE PHOTOGRAPHY BRETT STEVENS STYLING KIRSTEN JENKINS

• The world’s best hops, pure water and
locally-grown grain make Tasmania a

WORDS HEIDI FINNANE, SHANNON HARLEY & SHARNEE RAWSON

beer brewer’s (and drinker’s) paradise.
The 20-strong breweries are producing
some of the most interesting ales in the
country, and have banded together to
SAVING FACE U -Ì>Þ} vÀiÃv>Vi` `y}Ì Ã i>ÃÞ ÜÌ launch THETASMANIAN BEER TRAIL,
Beauty Essentials compact y}Ì  7«ià ­fÓ°
x®° iVV>°V°>Õ° a state-wide craft beer trail winding all
• Say au revoir Ì ÃÌÀiÃà ià ÜÌ Ìi La Prairie fast-acting Anti-Aging the way from Moo Brew in Bridgewater
,>«` ,iëÃi ÃÌiÀ ­xä] fÎÈä®° /i «iÀviVÌ «Ài`>Þ to Little River Brewery in Scottsdale. Hobart has a bevy of new breweries to
«ViÕ«° >«À>Ài°V°>Õ° U ->Ûi «ÀiVÕÃ L>}}>}i >Ü>Vi  showcase, including Last Rites, Double Head Brewing and Hobart Brewing
ÞÕÀ iÝÌ ÌÀ« ÜÌ à ¼½ iÀ ÌiÌÀið "ÕÀ «V¶ Dermalogica Special Co, complete with fire-pit and food-truck-friendly beer garden. Up in

i>Ã} i ­xä] f£Ç® >` ÕÌƂVÌÛi /iÀ ­xä] f£È®] ÜV Launceston, the ultra-hip KICK|SNARE has made waves with a low-alcohol
`ÕLiÃ>Ã>y}ÌÞ`À>ÌiÀqLÌÌÀ>ÛiÃâi°`iÀ>}V>°V°>Õ° raspberry sour brew that challenges sour beer norms, and a few hours west,
micro-brewery Seven Sheds owner Willie Simpson uses locally-grown quinoa
Edited by Heidi Finnane: @runsandheids @heidifinnane and Peruvian cacao in his Black Inca ale. Visit: tasbeertrail.com.

DELICIOUS.COM.AU/TRAVEL Go online for more travel news from Australia and around the world.

136 delicious.com.au
 INSIDER.

FESTIVAL FEVER
With food festival season kicking off, we round up the
must-have essentials for the food-loving traveller.

2
3 4 5 6
1

7 8 9

10 11

12 13

14 15
16

18
17

19

1. Valextra ‘North South’ leather tote, $2748, valextra.com. 2. Neridah Winter ‘Bermuda’ straw hat, $240, neridawinter.com. 3. Petite Grand ‘Fancy Chain’ gold
bracelet $163, petitegrand.com. 4. Petite Grand ‘Big Bar’ gold bracelet, $141, petitegrand.com. 5. Mecca Cosmetica ‘To Save Face’ SPF30+ facial sunscreen, $38
(100g), mecca.com.au. 6. Helmut Lang eau de parfum, $279 (100ml), helmutlang.com. 7. The Daily Edited leather luggage tag in taupe, $54.95, thedailyedited.com.
8. Sachajuan strong hold hair spray, $18 (75ml), and volume powder, $40 (200ml), sachajuan.com.au. 9. Capri Positano ‘Roman’ leather sandals, $190,
capripositanosandals.com. 10. Knotty Turkish towel in stars, $69, from The Collector Store, (02) 9699 7740. 11. Illesteva ‘Tribeca’ sunglasses in matte black, $250,
mychameleon.com.au. 12. Opus Lomo’ instant camera , $190, opusdesign.com.au. 13. Oliver Peoples ‘Fairmont 47 Rx’ low ball glass, $500 oliverpeoples.com.
14. Marvis toothpaste in aquatic mint, $13.50, and toothbrush, $5.95, marvisaustralia.com.au. 15. Victorinox ‘Evowood 17’ pocket knife in walnut, $139, victorinox.
com. 16. Matteau Swim the petite triangle top in khaki, $95, and the classic brief in khaki, $95, matteau-swim.com. 17. Coconut Revolution beauty kit, $39.95 (95g),
coconutrevolution.com.au. 18. Ici et La cutting board, $300, icietla.com.au. 19. Daniel Wellington ‘St Andrews’ watch, $329, danielwellington.com/au.
INSIDER.

24 hours in
HOLE IN ONE

9.00am
Kick off the day with the best Montreal-style
bagel outside, well, Montreal. According to

AUCKLAND
New Zealand’s city of sails is a veritable
treasure trove for foodies and fashionistas
alike, writes Magdalena Roze, who uncovers
legendary kiwi chef Al Brown these thin, sweet
wood-fired bagels are better than their more
famous New York cousins, and his bagels at
Best Ugly (cnr Wellesley and Nelson Sts) give
both a run for their money. Hand-rolled and
wood-fired over Manuka hard wood, it’s worth
going downtown for these doughy rings alone.
HIGH FASHION

10:30am
Head waterfront to Auckland’s hip designer hub
the best places to wine and dine. Britomart (130 Quay St), home to some serious
homegrown fashion talent, including Karen
@magdalena_roze Walker, Zambesi and Kate Sylvester. The ferry
terminal is just minutes away, so why not escape
the city and wind down at Waiheke Island for
lunch? First wander to uber cool diner The Store
(5b Gore St) and perk up with one of the city’s
best coffees to sip on during the ferry ride.

ISLAND TIME

12:30pm
Waiheke Island is the pride of Auckland,
renowned for its natural beauty, wineries and
oysters. Hop on a bus to take you straight to
the island’s quaint seaside high street for fresh
seafood and excellent service at The Oyster
Inn (124 Oceanview Rd, Oneroa). If you prefer
to dine among the vines, take a cab to the
picturesque Stonyridge Vineyard (80 Onetangi
Rd) for exceptional wines, views and food.

COCKTAIL HOUR
5.00pm

Back on the mainland, check in to the retro

Hotel DeBrett (2 High St) in the heart of the
CBD, where the Art Deco-style cocktail bar is
a destination in itself. Or for drinks with a view,
Sky Tower (pictured – Victoria St W and Federal
St) has the best vantage of the city. Daredevils
can even jump a gut-curdling 192 metres from
the tower or take a walk around the platform.

DINNER TIME
7:30pm

Stroll across the road for dinner at Depot Eatery

(86 Federal St), another Al Brown venture, and
arguably the hippest place in town. Start off with
oysters from the excellent raw bar, then wrestle
over unpretentious share plates including turbot
sliders. Prefer fine dining? Dego-only Meredith’s
(365 Dominion Rd, Mt Eden) is innovative and
intimate, or head to Clooney (33 Sale St) if you’re
after sexy booths and mood lighting.
PHOTOGRAPHY TOURISM NEW ZEALAND

NIGHT CAP
10:30pm

For a late night tipple in a bar so cool that even

the locals haven’t heard about it, head to Mo’s
(cnr Wolfe & Federal Sts). Here cocktails are king
and cigars rule, making you feel at home among
the Rat Pack photos and Cuban beats.

delicious.com.au/travel
For more international city travel guides.

138 delicious.com.au
 ®

An irresistible range of
chef-inspired gourmet recipes
POSTCARD.

CATCHER IN THE RYE

In a tiny bakery in the heart of Sweden, travel writer Caroline Hamilton unearths
the secrets to real Nordic bread, and nabs a winning recipe to use up the leftovers.

EVEN A VISITOR TO IKEA can recognise Swedish culinary classics such as APPLE & CARDAMOM RYE CAKE
kanelbulle (cinnamon rolls) or the open-faced smorgas sandwich, but beneath SERVES 8
the pearl sugar and the smoked salmon there’s another ingredient that’s even
more essential to Nordic food: rye flour. 150g unsalted butter
It’s only when I find myself in front of the sweltering ovens in a downtown 4 eggwhites
Stockholm bakery at four in the morning with master baker Tina Fernlund, 150g pure icing sugar, plus extra to serve
that I begin to appreciate how varied and underrated rye bread really is. 60g almond meal
A few minutes with Fernlund and I discover a range of Nordic breads, each with 70g self-raising flour, sifted
its own special qualities: Finnish ruis bread, Swedish limpa, German pumpernickel 3 tsp baking powder
and Danish rugbrod. From her tiny Green Rabbit bakery in the Vasastan district of 1 tsp salt
Stockholm, Fernlund is leading the charge for a return to old rye-baking traditions. 2 pink lady apples, peeled, grated
Working exclusively with rye and heritage wheat sourced from two small local 1/2 tsp ground cardamom

producers just outside the city, she makes traditional sourdoughs, dark rye loaves, 1 cup (85g) firmly packed rye breadcrumbs
sweet breads studded with plums and almonds, and even crisp bread. Double cream, to serve
“Rye is an ancient food,” Fernlund says. “Although wheat long ago replaced rye
as the industrial baker’s go-to grain, various people in Northern Europe have grown Preheat oven to 200°C. Grease and line
different varieties of rye for centuries, and each rye has its own special qualities.” Rye the base and sides of a 20cm springform
can produce breads that are dense and dark, or sweet and fruity, and each needs its cake pan with baking paper.
own kind of treatment. “At the moment I’m working with a rye that results in a wetter Cook butter in a pan over medium heat
for 5 minutes or until browned. Transfer
“FROM THE TINY GREEN RABBIT BAKERY, to a heatproof bowl and cool slightly.

FERNLUND MAKES TRADITIONAL Place the eggwhite and icing sugar in

an electric mixer and whisk on medium
SOURDOUGHS, DARK RYE LOAVES, SWEET speed for 5 minutes or until stiff peaks.

BREADS STUDDED WITH PLUMS AND Add almond meal, flour, baking powder
and salt. Whisk on low speed until almost
ALMONDS, AND EVEN CRISP BREAD.”

RECIPE TINA FERNLUND BAKERY PHOTOGRAPHY MARTIN RUNEBORG

combined, then, with the motor running,

FOOD PHOTOGRAPHY JEREMY SIMONS STYLING KIRSTEN JENKINS

slowly add the browned butter until
dough – it’s taken me some time to establish a good working relationship,” she jokes as completely combined. Remove bowl
she shapes her loaves. “Like all good things, rye needs time,” Fernlund says. “If wheat from mixer and gently fold in apples,
is the sprinter, rye is the marathon runner!” cardamom and breadcrumbs.
There’s very little gluten in rye, and it’s a different kind to that in wheat, so it doesn’t Pour batter into prepared pan and
respond in the same way. This means that the same techniques that work for wheat bake for 35-40 minutes until a skewer
don’t always work for rye. Rye breads, for example, need about 12-14 hours to prove. inserted into the centre comes out clean.
That can mean it’s more complex to work with, but also more rewarding. “It has a Remove from the oven and cool for
flavour that makes excess salt and sugar unnecessary, it’s low-GI, and unlike wheaten 15 minutes. Remove cake from pan, then
breads, rye bread actually tastes better after a few days!” place a wire rack over top of cake and
And when a few days becomes a week, Fernlund has a solution – a classic Swedish dust with icing sugar to create lines.
“recycle recipe” as she puts it – bread cake that transforms an old rye loaf into a rustic Serve cake with double cream.
apple cake. Perfect for a Swedish fika (coffee break) with a difference.
delicious.com.au/recipes
For more recipes inspired
Download our enhanced Share your travel snaps
@foodtastica_feed App for Cook Mode with us @deliciousAUS by beautiful places.

140 delicious.com.au
CLOCKWISE
(from top left):
sweet cakes studded with
seasonal fruits at Green Rabbit
bakery; apple & cardamom
rye cake; smorgas at Green
Rabbit bakery; local ferries in
Stockholm; loaves are made
with local rye and heritage
wheat flour; rye apple cake.
WEL L IN GTO N
 LOCAVORE.

New Zealand’s capital may be known as ‘the windy city’, but it has a new status as the capital
of cool, thanks to its booming arts culture and food and drink scene that’s taking over the
inner-city laneways. Jos Ruffell from Garage Project takes us on a tour.

WORDS KERRIE MCCALLUM @kerrie_mccallum

View of Wellington
from Mount Victoria

delicious.com.au 145
LOCAVORE.

1
GARAGE LIFE
Jos Ruffell, along with brothers Pete
and Ian Gillespie started craft brewery
Garage Project (68 Aro St, Aro Valley)
in the site of a derelict petrol station in 2011.
Initially brewing out of a tiny 50 litre tank, the
award-winning brewery now includes over
60 beers, all of which feature different graphic

N
artworks on the labels. The drops, which include
Aro Noir, a black full-flavoured stout; Artful
Dodger, an English pale ale with a twist; and
the aptly named Beer, a simple pilsner with saaz
hops; can be sampled over the road at Taproom
(left – 91 Aro St), where you’ll find a selection of

2
beers on tap, plus cans, bottles and food bites.

ew Zealand’s capital may sometimes

play second fiddle to Auckland, but its
emerging creative culture has earned
it the moniker ‘capital of cool’. It’s also
given rise to a new wave of great food, wine, coffee and art hot
spots, which is small wonder given its youthful population, proximity
to amazing produce and position between two top wine regions.
A supportive community vibe is a signature of Wellington,
with many of the local restaurants and bars stocking other
small supplier’s products. Hannah’s Laneway is one of the
BREAD ND
BREAKINEG JESSE A E
OTH RSU
most interesting food precincts; the narrow street is home
to bakers, roasters, grinders, brewers, chocolatiers, a peanut WHEN BRO F TI KO KA CAF
butter factory and soda makers, and has recently undergone SHEP NNOUNCED THEY
PE
a transformation from Wellington City Council as part of an FAME A PENING LEEDS ST
initiative to improve the city’s 70 laneways. WERE O(14 LEEDS ST) FANS
Wellington has also become a global hub for craft brewers, BAKERY FAMOUS SALTED
with no fewer than 17 breweries taking up residence around the OF THEIREL COOKIES WERE
city. The Garage Project is arguably Wellington’s premier brewer CARAM D. THE PAIR HAVE ’S
(it was named New Zealand’s fastest growing business in 2015), THRILLE NSFORM HANNAH B
A U
with its quirky set up in a former garage (hence the name) and
HELPED TYRIN TO A C ULINARY SH,
tap bar with 20 unique brews available daily. Both spots are hubs
LANEWATHEIR FRESH BREASD. ADD
for locals to congregate and sample the daily specials (Cereal WITH SANDWIC HE
ND M
Milk Stout is a hipster favourite, made with real corn flakes). Jos
PAST RIES A
-O RIG IN COF E FRO
FE
C O .
Ruffell, international beer expert and one of the three founders
A SINGLEED RABBIT COFFEET.
of Garage Project, can often be found with his two dogs, Mila
ONSITE RMORNINGS ARE SE
and Monte, knocking back a brew or two in the bar. Here he AND
reveals his top spots to eat, play and drink in the emerging
foodie destination that Wellington has become.
 3HEAD FOR
THE HILLS
Tiny Hillside Kitchen
& Cellar (241 Tinakori
Rd) delivers cold brew
coffee and a concise,
yet delicious blackboard

4
breakfast and lunch
menu by day, before chef
and owner Asher Boote
(of The Ramen Shop fame)
ramps up to his constantly
BRUNCH
changing and effortlessly
DATE
Brothers Enzo and Nardi Bresolin grew
clever three and four
up with hospitality in their blood and it shows
course menus by night.
at The Bresolin (278 Willis St, Te Aro), just a
Dishes such as hapuka,
stone’s throw from The Garage Project. Housed
butternut, cauliflower and in a restored villa with a courtyard to settle into, it’s
mandarin (above) are all the kind of place to head to on weekends for a long
matched with co-owner brunch or lunch made for sharing among friends.
and sommelier Jules van Current favourites being sent out from chef Lucas
Cruysen’s well-curated Tock’s kitchen are tender 12-hour slow-roasted lamb
beer and wine selection. shoulder with salsa verde and braised beef short
rib served with house-made kimchi and burnt
pineapple where the sweet and
heat combo alongside the beef
is pure genius.

(PEANUT) BUTTERFINGERS
5
If the peanut butter flag is out, poke your head into the hole-in-the-wall
‘nut buttery’ where the team behind Fix and Fogg (Eva St) produce
their delicious spreads. Making just four varieties of PB – smooth, extra
crunchy, smoke & fire, as well as a new dark chocolate blend – they’re
dedicated to producing high-quality products with no additives or
preservatives. “My go-to? Hands down the smoke and fire,” says
Ruffell. “Inventive, an unusual combo, and it just works.”

delicious.com.au 147
 6. BEST OF THE BURGERS
Once a basement carpark,

features a regularly changing seasonal

menu in a sleek industrial-chic space filled with dark woods
and ambient pendant lighting. The winner here (quite
literally) is the aged Angus burger with smoked beet relish,
pickled onions and jack cheese all served on a freshly steamed
bun (above) – it took out the gong for Visa Wellington On
a Plate 2015’s Burger Wellington competition. Delish!

8
MELT IN

7
YOUR MOUTH
Wellington Chocolate
Factory (5 Eva St, Te Aro)
make organic products
lovingly using traditional
N
EUROVISEIO
artisan methods that date

D O N CH F AURAER
L back to the 18th century.
LO N RTN
LD AND PSAON’S
“Each year they release
GREENFIEA FERG U
RAECH LVE
special Easter eggs, and

IM E N U E FIELD &) IS this year they did a craft

DAY T K T
EFIELD SO
(262 W A beer version,” says Ruffell
GREEN OR ROBUST EUR A excitedly. For those who
A HIT F D FLAVOURS IN aren’t craft brewers, try
SOUL FOSOHED DINING ROOX M
,
hazelnut or salted brittle
A
WHITEW BEETROOT GRAVL SH A caramel dark chocolate
– THINK SALMON AND WE O L bars presented in
POTTED IT. DON’T FORGET TD’S wrappers designed
RAREB SSERT, GREENFIEL by local artists.
ORDER DEEAM IS LEGENDARY.
ICE CR

148 delicious.com.au
 LOCAVORE.

9 SODA
FACTORY
Six Barrel Soda (Lv 1, 33-35 Dixon
St), has fast become a mainstay
for locals, with its boutique soda blends
available from many local cafes, bars and
grocery stores. Six Barrel have created
unique flavours such as feijoa, celery tonic

1
and hibiscus, all with fresh ingredients.
The brand’s HQ also serves snacks
and meals in an upstairs space
with a great view for
people watching.
GOLD RUSH
Tucked down Leeds Street is Golding’s
Free Dive (14 Leeds St), a zany little
craft beer bar with buckets for
11. ALL HUNG UP lampshades and awnings made from
old skis. “There’s always a great line up
Located in the boutique culinary enclave of local and international beers,” says
that is Hannah’s Laneway, Ruffell. “It’s a relatively small selection
which makes it highly curated and in
(14 Leeds St) is a new cocktail bar in moody good rotation, so it’s nice and fresh.”
Golding’s is a free house, meaning they
brick and leather, manned by experienced shakers can put anything they like on tap, and
always up for a chin wag. Try a quirky cocktail such swap out beers often, so breweries from
all over NZ can have their turn. Patrons
as the ‘Smoke and Cross’ with Irish whisky and can also order pizza from nearby Pizza
Pomodoro and have it delivered to
manuka smoke to start, or end, a night out. their table while they imbibe.

LACED UP AND READY TO GO

Bustling, intimate, and housed in an Art Deco era boot factory, WBC (Lv 1,
107 Victoria St) is a go-to option for lunch or dinner, where a spot at the bar
gives prime views straight into the energetic little kitchen. Seafood is the
specialty with an array of oysters and clams always on hand to kick things
off, with the rest of the menu adding global touches, from green papaya
sambal with market fish, chermoula with lamb chops, or an Ecuadorian
ceviche for the summer time. Sommelier Matt Bocock’s wine list is heavy
on NZ whites to pair with seafood, or beers to try with food.
12
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152 delicious.com.au
 RECIPE INDEX & DIRECTORY.

RECIPE
INDEX
MAY 2016

STARTERS & LIGHT MEALS
Chia grissini with prosciutto .................. 125
Easy ciabatta (v)..................................... 125
Garlic & preserved lemon
rainbow chard (v) ................................. 22
Garlic & rye bagels (v)............................ 103
Glazed pumpkin with crispy
chickpeas and paneer (v) ..................... 74
Gluten-free potato, leek &
creme fraiche galette (v) ...................... 44
Graunty Janna’s cheesy jalapeno
cornbread (v)........................................ 62
Maple-candied sweet potato (v).............. 60
No-knead spelt & pumpkin bread
with tarragon butter (v) ...................... 104
Seared bonito salad with
horseradish dressing............................ 22
Southern-style baked beans.................... 60
Spiced carrot & lentil soup (v).................. 77
Tandoori eggplant skewers (v) ................. 74
MAINS
Baked butter chicken.................................. 96
Baked cauliflower risotto with
sage and hazelnuts (v) ............................ 92
Butterflied chicken with
chargrilled lemon.................................... 22
Cavolo nero & sausage pizza ................... 122
Dukkah-crusted blue-eye with
roasted garlic mayo ................................ 94
Roasted Brussels sprouts, chorizo
& Taleggio pasta..................................... 96
Sausage & thyme ragu ............................... 92
Spicy pepperoni & burrata flatbread.......... 92
Thai-style chicken wings with
lemongrass and chilli .............................. 94
Twice-cooked spare ribs
with bourbon glaze ................................. 60
SWEET THINGS
Apple & cardamom rye cake ................. 140
Apple & cinnamon creme caramel cakes .. 85
Apple & ginger slab pie .......................... 62
Baked berry cheesecake........................ 118
Banoffle (cookie dough waffle sandwiches
with banoffee cheesecake) .................. 82
Blackberry & ginger pie........................... 66
Bran & brown rice carrot muffins
with ginger icing ................................ 103
Cardamom pistachio cookies ................ 112
Chocolate chai fudge cake...................... 42
Chocolate terrine................................... 118
Cinnamon buckwheat crumpets
with thyme honey .............................. 103
Cotton cheesecake with honey plums ..... 118
Easy vanilla cake with
passionfruit buttercream...................... 48
Espresso cheesecakes ........................... 116
Espresso martini layer cake ..................... 82
Gin & tonic tart with candied lemon ....... 85
Nutella pie............................................... 69
Passionfruit melting moments ............... 109
Pear, maple syrup & brown butter pies
with cinnamon spelt crust .................... 70
Pistachio, orange & chocolate
mousse brownie................................... 86
Rhubarb, strawberry, balsamic
& thyme pie ......................................... 66
Roasted strawberry & cream pie ............. 69
Honey & ginger brulee pie...................... 69
Salted choc-chip cookies....................... 111
Schiacciata with vincotto cherries.......... 122
Sesame & date cheesecake................... 116
Spiced apple Chelsea buns..................... 46
Sweet panzerotti with ricotta
and raspberries.................................. 122
Teff hotcakes with tea infused
maple syrup ....................................... 103
Vanilla butter shortbread ....................... 111
Vanilla rice pudding with roast quince .... 25
DRINKS & EXTRAS
Dark chocolate ganache.......................... 38
Iced green tea with ginger ...................... 60
Raspberry Swiss meringue buttercream .. 38
Savoury gluten-free pastry (v) .................. 44
Vanilla & lemon frosting........................... 38
(v) denotes vegetarian recipes

DIRECTORY
Indian samosa pie with minted yoghurt (v) .74 Ginger snap & chocolate mousse
Oven-roasted meatballs with sandwiches ........................................ 109
kale pesto and mozzarella ...................... 92 Gluten-free coconut & lemon macarons.. 112 Beans + Jazz, (02) 9332 1810,
Oxtail pot-au-feu......................................... 40 Indian doughnuts .................................... 77 beansandjazz.com.au
Emily Ziz Style Studio,
(02) 9380 4180, emilyziz.com
OFFICIAL TEST KITCHEN SUPPLIERS: Our meat is supplied by Vic’s Meat (vicsmeat.com.au).
We use Wüsthof knives (for stockists, tel: 1800 099 266).

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delicious.com.au 153
INNOVATORS.
CHANGE OF TUNA
Walker Seafoods were Produce Awards finalists for a reason, attracting
attention for their sustainable practice. Anthony Huckstep weighs anchor.
I ONCE WORKED WITH a lady who hated eating. In fact, if it
weren’t vital for survival she’d gladly give eating a miss. Once
a week she dined on canned tuna in the office, but not nicely
tossed through a salad or on a sandwich with cucumber. Just
nuked, obliterated, given a napalm death in the zapper. The
pungent stench of her gift to gastronomy made it feel like I was
working on the canning line of a Whiskers factory.
Needless to say I’ve not eaten canned tuna since. Not that
there’s anything wrong with it, but those cans of tuna couldn’t be
further from the stunning silver bullets swimming the seas between
Cape York, Queensland and the border of South Australia and
Victoria. This vast area is home to the Eastern Tuna and Billfish
Fishery (ETBF) and Walker Seafoods, who recently earned Marine
Stewardship Council (MSC) certification for sustainable fishing
of yellowfin tuna, albacore tuna and broadbill swordfish – the first
Australian business to achieve the MSC global standard. Walker
Seafoods, based in Mooloolaba and owned by Heidi and Pavo
Walker, have been working over the last four years with the
MSC to ensure they met the strict regulations.
“We err on the side of caution, much like the precautionary
principle – it’s almost like a no-take fishery,” explains Pavo.
Walkers operate with four small boats and when I visit, their
“WALKER SEAFOODS ARE THE
FIRST AUSTRALIAN BUSINESS
TO ACHIEVE THE MSC
GLOBAL STANDARD.”
boats are out for twelve days, but fishing
for just nine of them.“It’s called a moon fishery,
because we use squid for our bait,” he explains.
Fishermen here catch tuna by the light of a full moon
because tuna naturally feed on squid that come to the
surface attracted by the light.
Tuna and swordfish are caught on long line – essentially
a drum sends out the line with a series of single-baited hooks
on it. The hooks are usually set shallower than 300m with the
system using bird mitigation devices to prevent bycatch at the
surface, and designed to prevent turtles being caught too.
Most of the tuna they pull in range from 20-60kg.“You can
get them up to 80kg,” says Pavo. “Swordfish can be anything
from 20-200kg.”
154 delicious.com.au
Once on board, the fish are killed via the traditional Japanese
technique, ikejime, where a quick spike to the brain humanly
paralyses the fish, ensuring quality. They are then placed in brine
tanks at 0°C. Fish hang by their tales suspended in a state near
freezing point, helping maintain their freshness and colour.
On land, Pavo and Heidi guide me into the grading room at
contractor Debrett’s Seafood. Gary Heilman is the chief grader
and something of a ‘Sashimi Rain Man’. He can grade a fish
as sashimi grade for Japan and once sold on the auction floor
he’ll remember the exact detailing of its flesh to know why it
received a certain price.
One by one, tuna slide along stainless steel benches, their
chrome barrel bodies glistening. The jagged yellow fins along the
extremities as bright as the Mooloolaba sun. Gary slices a small
chunk from the tail of one and holds the red flesh in front of me.
“That’s a really nice A-grade sashimi fish,” he says. There’s no
rainbow when you move it – like a hologram. Just nice strong
ruby colour and a glossy sheen to the meat. “This one will go
to Japan,” he says. But contrary to common belief, not all our
best tuna goes overseas. The fishery is so well managed that
each fish is chosen for each client. All tuna is sold fresh, and
in most circumstances, whole. None goes to canneries.
It’s fresh fish sustainably caught and not just destined
for the premium markets of Japan, the US and Europe
but to the back door of some of our best restaurants
such as Rockpool Bar & Grill. “Neil [Perry] wants
a certain level of quality for his fish – we hand
select the one that goes to him, as we do
for all our clients,” says Heidi.
PHOTOGRAPHY BRETT STEVENS STYLING KIRSTEN JENKINS
@huckstergram @anthuckstep
delicious.com.au/food-files
For more stories on Australian innovators, including
barramundi farmers and hand-pulled noodle masters.
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