Easter

— April
50
REGULARS
EST C
GU

H
EF

8
10
Editor’s Letter
Masthead & Inbox
32 Drinks
News, events and must-try tipples. 96
13 In Season 36 Yotam Ottolenghi
The duo behind Tasmania’s Agrarian A tasty, tangy meat-free pasta dish.
Kitchen embrace all that’s autumnal. 38 The Cut / The Chef & Butcher
20 Eat Out Colin and Anthony rack up a
The best new restaurants and spectacular Easter lamb feast.
the hottest trends in dining. 41 Nornie Bero
22 Review Mallow out with a sweet treat.
Canberra pilots a brand new venue. 42 Subscribe to delicious.
24 Food News 44 Cheese Counter
Tasty bites of the latest in food. A creamy dessert with Aussie flair.
26 Style 46 What’s Trending / Matt Preston
Easter essentials for urbane bunnies. The highs and lows of TikTok trends.
 CONTENTS.
+W
NU I

N
ME

E PAIRIN
G 78 “The ritual of
sharing lovingly
Choc & drops prepared, leisurely
— from the expert meals with family
and friends is one
Matt Preston’s chocolate of life’s GREAT
mousse Helene, p 46
Christian Drouin Sélection PLEASURES.”
Calvados 40% ($94 ) — M I C H A E L JA M E S
~
Chocolate hot cross bun
pudding, p 65
Rieslingfreak No.5 Clare Valley
Off-Dry Riesling 2022 ($25)
~
Alison Roman’s perfect tangy
chocolate tart, p 73
Monceau Pét-Nat Non-Alc ($14)
“With chocolate-based dishes, it’s
common to reach for dessert or sweet
fortified wines, but I find those matches
can be overwhelming, and often result
in a cacophony of cloying texture.
Fruit beers and ciders, off-dry (not I F YO U H A D TO C O O K
fully sweet) white wines JUST ONE THING...
and fruit-based spirits “One of my favourite Easter
tend to be more nimble traditions is spending a slow
and harmonious.” morning drinking coffee and
Mike Bennie, baking with my mum. This fig
and pecan pull-apart is already
Drinker-in-Chief
on our list this year, along with
a very generous serving of that
whipped brown sugar butter.”
Corinne Parkes, Assistant Editor

S AV O U R

50 At Home / Darren & Mags 78 Savoury Bakes

delicious. contributors Darren Indulge in the buttery goodness
Robertson and Magdalena Roze of pastry with Michael James’
invite you into their warm and crisp and flaky seasonal bakes.
welcoming Byron Bay home. 88 Matt Moran
60 Sweet Bakes Be the host who has the roast
Rise to the occasion this Easter with the most this Easter Sunday.
with Anneka Manning’s irresistibly 96 Guest Chef / Adam D’Sylva
sweet and spicy baked treats. A symphony of flavours come
70 Extract / Alison Roman together in this maestro’s menu.
From elegant cakes to perfect 106 Wicked
shortbread, it’s time to embrace Take your Easter chocolate to new
the many joys of dessert. heights with these epic recipes.

delicious.com.au 5
CONTENTS.

T R AV E L & L U X U RY 118
118 Local
Leave the skis at home – Victoria’s
High Country has blossomed into
a food-lover’s paradise.
125 Check In
Cali cool comes to Westside LA
at the Santa Monica Proper Hotel.
128 Travel News
Hot stays, cool cruises and
more items for your bucket list.
130 Global
From street corners to the top end
of town, Tokyo is always guaranteed
to deliver consummate cuisine.
138 Passport
Where to stay, what to
eat and how to spend
125
your leisure time in
Bodrum, Turkey.

MAKE THE RECIPE

Don’t just dream about this
heavenly white chocolate
layer cake – make it
a reality. The sweet secret
here is that, while it looks
spectacular, it’s super
easy for bakers of all levels to
create at home. You can find
130
the recipe on p 114. Show us
your version by tagging
@deliciousaus &
#makeitdelicious

ON TH E COVE R
WHITE CHOCOLATE FOR MORE DELICIOUS. CONTENT, GO TO:
LAYER CAKE (recipe p 114) delicious.com.au

RECIPE Tracey Pattison FOLLOW US:

PHOTOGRAPHY Ben Dearnley @deliciousaus
STYLING David Morgan

OFFICIAL DELICIOUS. TEST

KITCHEN SUPPLIER:
Our meat is supplied by Vic’s Meat;
vicsmeat.com.au

6 delicious.com.au
 WINTER BLUES

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imaginative menus inspired by Noosa.

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beachhouse.noosa@sofitel.com
EDITOR’S LETTER.

Hello! W hat is it about chocolate? It’s that time of year, of course, when hot cross buns
truly have their moment and epic slow-cooked feasts start trending. But nothing
beats the mood-boosting properties of the world’s most desirable ingredient (which
conveniently also reduces stress). For delicious. readers, Easter is as big a ‘food moment’
as Christmas. Perhaps because we’re able to enjoy the experience a little more. It’s a time
when family and friends come together, but there’s slightly less pressure and expectation;
no last-minute complications or rush to wrap presents, find a tree or nail the pav. It makes
for an indulgent but more relaxed time for cooks, and hopefully our cover recipe, a triple-
layer white chocolate cake, is the crowd-pleaser you’ve been looking for.
If you’re searching for the ultimate Easter menu, turn to p 50, where delicious.
contributors Darren Robertson and Magdalena Roze invite us into their warm and stylish
Northern New South Wales home (and share the recipe to Mags’ famous hummingbird cake). The ultimate sea-changers,
they swapped Sydney for Byron Bay before it was fashionable and took to its laid-back beach scene like (blue) ducks
to water. In good news for delicious. fans, Darren is hosting a second series of our show, Make It delicious., with
fellow contributor Nornie Bero, so watch this space for release dates later in the year.
There’s also a wealth of inspiration to keep avid cooks busy, from Tivoli Road Bakery founder Michael James, who
shares his savoury baking hits and tips for perfect pastry, to Matt Moran’s annual roast round-up – he is the master of
the slow-cooked leg of lamb, after all. The Agrarian Kitchen’s Rodney Dunn shares a seasonal feast with characteristic
elegant but understated style, while Adam D’Sylva takes care of the seafood with his unique fusion of Italo-Asian flavours.
But if it’s chocolate you want (and let’s face it, who doesn’t?), dig further into the issue, where you’ll find our food
team’s ode to sensory pleasure on p 106. There are also sweet yeast-based bakes, and an extract from Alison Roman’s
new book Sweet Enough. Or perhaps the Studd siblings’ Anzac cheesecake will tempt you?
In other good news, Japan has opened up again, and Melissa Leong makes the case for Tokyo on p 130. But if
domestic travels are on your radar, our month-long festival of food, American Express delicious. Month Out, is back for
the entire month of May. We’ll kick off proceedings in Sydney, then Brisbane, Melbourne and Adelaide, with a line-up
of ticketed events and exclusive offers to encourage you to get out, eat out and stay out. There’s a taster of what’s
to come on p 27, so get in before it all sells out. It’s just the ticket for warding off the winter blues!

Kerrie McCallum, Editorial Director

FOLLOW US: @kerrie_mccallum | @deliciousaus

PHOTOGRAPHY BEN DEARNLEY STYLING DAVID MORGAN

MARK YOUR
CALENDAR...
American Express delicious. Month
Out returns in May for a full month
of exclusive dining offers, events and
experiences across four cities. Head
to delicious.com.au/dmo to start
planning your month out now, and
stay tuned for more details in our
May issue, out April 20.

Really good
chocolate cake
with double-choc
ganache (p 109)

8 delicious.com.au
 I L L I A N T
R
B

BA
BR I G H T

R O SSA

E M BR AC E TH E BO L D
Explore new wine and dining
experiences with Yalumba, Australia’s
oldest family-owned winery.
inbox delicious. EDITORIAL DIRECTOR
Kerrie McCallum

DIGITAL DIRECTOR

Follow us on social CREATIVE DIRECTOR

John Hannan

EDITOR FOOD DIRECTOR

— @deliciousaus #makeitdelicious Hayley Incoll Krysia Bonkowski Lucy Nunes

EDITORIAL
Assistant Editor Corinne Parkes
Chief Sub Editor Alison Turner
Travel Editor Constantina Demos
WHAT YOU’RE Editorial Coordinator Monika Hecimovic
Senior Editor Matt Preston
LOVING... Contributing Editors
George Epaminondas, Kate Gibbs

800 LIKES, 4 COMMENTS ART

Art Director Rebecca Buttrose
You can have your cake and feel good FOOD
Food Editor Tracey Pattison
too when you bake with wholesome Studio Assistant Abbey Pollock
ingredients like naturally sweet fruit Food Enquiries [email protected]

and veg. Get a slice of the action with DIGITAL

this healthy carrot cake with yoghurt National Restaurant Editor Erina Starkey
Digital Editor Stefanie Jackson
frosting. #makeitdelicious Senior Digital Producer Mark Mariano
Social Media Editor Kriti Gupta
Contributing Food Editor, Digital Warren Mendes
RECIPE: @teresacutterofficial Video Production Manager Magna Chan

PHOTO: @chriscourt CONTRIBUTORS

Lindy Alexander, Mike Bennie, Chris Bernabeo, Nornie Bero, Chris Court, Ben Dearnley,
STYLING: @justinepfoodstylist Adam D’Sylva, Nadia Fairfax-Wayne, Colin Fassnidge, Andrew Ingalls, Gemma Ingalls,
Michael James, Alan Jensen, Chrisanthi Kaliviotis, Emma Knowles, Melissa Leong, Nigel Lough,
Jonathan Lovekin, Anneka Manning, Natascha Mirosch, Matt Moran, David Morgan,
Yotam Ottolenghi, Rob Palmer, Francesca Percy, Justine Poole, Anthony Puharich,
Darren Robertson, Alison Roman, Mark Roper, Magdalena Roze, Brett Stevens, Ellie Studd,
Sam Studd, Catherine Sutherland, Nikki To, Lucy Tweed, Vivien Walsh, Merrick Watts
LETTER
OF THE MONTH... MANAGING DIRECTOR, FOOD CORP
Fiona Nilsson
Last year, I prepared and Director of Communications Sharyn Whitten
smoked my own 12kg ham for Head of Retail Marketing, Retail Sales & Marketing Rohan Smith
Christmas. I was so proud of GM Product & Partnerships, Food Corp Rachael Delalande
GM Product Integration Nicole Waudby
it, but I have to say that I used Senior Product Integration Manager, Food Corp Adelaide Johnson
your recipe for spiced sticky Product Integration Manager, Food Corp Tessarne Rowley
peach-glazed ham (Dec 22/Jan Product & Partnerships Manager Garineh Torossian
Product Implementation Managers Alana Pasquale, Sally Longobardi
23) which was a game changer. Senior Marketing Manager, Food Corp Michelle Kaplan
It was so good, my father-in- Marketing Executive, Food Corp Isabella Pipolo
law has crowned me the ‘Ham
Master’ for all future Christmas MANAGING DIRECTOR, NATIONAL SALES
Lou Barrett
Day lunches! If you knew my National GM, News Amp Renee Sycamore
FIL, you would know how much of a big deal that is! Advertising Rach Howard 0480 097 561
Ben Shute WA Group Sales Director Marissa McNish [email protected]
Head of Creative Richard McAuliffe Head of Creative Operations Eva Chown
Senior Creative Producer Lou Davids Creative Director Brooke Lewis
Lead Art Director Karen Ng Senior Art Directors Lisa Klaus, Nicole Vonwiller
Copywriter Team Lead Melanie Collins Senior Content Writers Julian Hartley,
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10 delicious.com.au
 AFTER TASTING
ORDINARY PASSATA,
MUTTI WOULD TAKE
HER TO A WHOLE
NEW LEVEL.

MUTTI. WHEN YOU KNOW, YOU KNOW.

IN SEASON
IN SEASON.

4 LEEK “The leek is

the king of the allium, in
my opinion. Leeks are a
seasonal treat here at The
Agrarian Kitchen – at each
stage of the year, we have
some sort of allium in the
garden, and autumn is
leek’s time to shine. When
treated with reverence,
leeks reveal sweet subtle
flavours, and there’s no
better way to coax it from
them than a gentle braise.”

3 CELERIAC
“Celeriac is such an
underrated vegetable.
It’s easy to see why –
it looks pretty gnarly; it’s
got an ugly face on it. But
it’s just so versatile, whether
shaved and eaten raw, grated
in salad or cooked. Give it
a chance and you will be
singing its praises, too.”

2
 “We were living in Sydney with no land to grow anything.
Tasmania just seemed to be this amazing wonderland where
we would be able to do that.”
The farm’s reputation soon spread and the business thrived,
with The Agrarian Kitchen’s cult destination restaurant opening
in 2017 inside New Norfolk’s former Willow Court asylum, joined
by a casual kiosk in 2020. In its latest and greatest incarnation,
Dunn and Demanet shuttered the original school to bring it to
Willow Court. Late last year, the new purpose-built classroom
was revealed, along with a flourishing garden in the old exercise

T hey might be leaders of Australia’s farm-to-fork

movement, but Séverine Demanet and Rodney
Dunn’s appetite for learning and evolving shows no
yard, which almost entirely sustains both eateries and classes.
As a greener food mentality has moved from the fringe to the
fore, Dunn has found it satisfying watching Tassie lead the way.
sign of being satisfied. Growing from a grass-roots “That old joke that Tasmania is 10 years behind has actually
cooking school run out of an historic schoolhouse really worked in its favour,” he says. “Down here, having a
in the Derwent Valley, The Agrarian Kitchen is today vegetable garden is not out of the ordinary, it’s something that
on the must-visit list of any self-respecting foodie. everyone does. Being able to buy produce off the side of the
Chasing the greener pastures that have since road is just the norm. It had held on to more of that agrarian way
lured so many treechangers south, the young family of life, so it was kind of primed to capture the upswing again.”
INTERIORS ANNA CRITCHLEY

shifted to Tasmania in 2007 and established a farm Never content to rest on their laurels, the couple are always
PORTRAIT REMI CHAUVIN

and the school at their new home in Lachlan. For perfecting their agrarian idyll. Dunn talks with fascination about
ex-chef and food editor Dunn, the move was driven soil health, and new ways they are reducing food miles and waste
by a desire to connect more deeply with produce. – from making their own cheese to fermenting excess harvests.
“I wanted to be able to taste things as they were “As a young chef, I remember very clearly thinking: ‘How am
meant to be, straight off a tree when they were I going to learn everything?’ And the easy answer is, I’m not,
perfectly ripe, or pulled out of the ground,” he says. and I never will. And that’s what keeps me excited every day.”

| FOLLOW US: @agrariankitchen

“PEOPLE ARE SO USED
TO HEARING ABOUT
‘FARM TO FORK’, BUT
I ALWAYS WANTED
TO BE AUTHENTIC
ABOUT IT.”
“IT’S LOVELY TO BRING
THAT CONNECTION BACK
FOR PEOPLE, WHERE
THEY’RE ACTUALLY
HARVESTING THE
PRODUCE AND SEEING
THAT THEN TURNED
INTO SOMETHING
ON THEIR PLATE.”
IN SEASON.

CARAMEL BRAISED PORK HOCK Meanwhile, for the root vegetable in a large bowl. Using fingertips, rub in
WITH ROOT VEGETABLE SALAD salad, place root vegetables in a large butter until mixture resembles coarse
SERVES 4 bowl, scatter with 2 tsp salt flakes and breadcrumbs (you could also process in
Begin this recipe at least 5 hours ahead. toss to combine. Set aside for 1 hour. a food processor). Add egg yolk and 1 tbs
Combine fish sauce, sugar and 1 tbs iced water and gently knead until mixture
200g white sugar water in a small bowl, stirring to dissolve just comes together. Form pastry into
1/2 cup (125ml) fish sauce sugar. Stir through garlic, chilli and lemon a flat disc, enclose in plastic wrap and
3 cups (750ml) coconut water or water juice. Drain liquid from root vegetables, refrigerate for 1 hour or until chilled.
6 garlic cloves, thinly sliced drizzle with dressing, add basil and mint Line a large oven tray with baking
12cm (60g) piece ginger, peeled, finely leaves and toss to combine. paper. Remove pastry from fridge and
chopped Drizzle pork hocks with reduced set aside to soften slightly. On a lightly
4 eschalots, thinly sliced braising liquid and serve with steamed floured bench, roll dough out to a 5mm
1.8kg pork hock rice and root vegetable salad. thickness. Using a 8cm cutter, cut out
1 tsp white pepper rounds, re-rolling pastry as needed to
Steamed jasmine rice, to serve PASSIONFRUIT ANGEL PIES create 12 rounds. Transfer to prepared
MAKES 12 tray. Chill for 1 hour.
ROOT VEGETABLE SALAD Begin this recipe at least 1 day ahead. Preheat oven to 200°C/180°C fan-forced.
1 bunch radish, trimmed, thinly sliced Bake pastry on chilled tray directly from
into rounds 130g caster sugar the fridge, for 18-20 minutes until golden
6 (260g) baby carrots, peeled into 60g brown sugar brown. Cool completely on tray, then
long strips 130g egg whites, at room temperature enclose tightly with plastic wrap and
2 medium (300g) white turnips, (see note) leave at room temperature overnight.
trimmed, thinly sliced into rounds Creme fraiche, to serve Meanwhile, to make the meringue,
1 small (170g) kohlrabi, trimmed, Passionfruit pulp, to serve reduce oven temperature to 130°C/110°C
thinly sliced into rounds fan-forced. Line a large baking tray with
1 tbs fish sauce SHORTCRUST PASTRY baking paper.
2 tsp caster sugar 315g plain flour Whisk both sugars and 1/2 tsp fine salt
1 garlic clove, finely chopped 175g chilled unsalted butter, chopped in a medium bowl until there are no lumps.
1 small red chilli, finely chopped 30g caster sugar Place egg whites in a stand mixer fitted
2 tsp lemon juice 1 egg yolk, at room temperature with the whisk attachment and whisk on
1/ 2 cup each basil leaves and mint leaves medium-high speed to soft peaks. Add
PASSIONFRUIT CURD sugar mixture, a spoonful at a time, and
Preheat oven to 170°C/150°C fan-forced. 2 eggs, at room temperature whisk for 3 minutes on medium-high, or
Place sugar and 1/3 cup (80ml) water 4 egg yolks, at room temperature until all sugar is added and mixture is
in a large, ovenproof saucepan over low 150ml strained passionfruit juice (you’ll smooth when rubbed between fingers.
heat. Cook, stirring, until sugar dissolves. need 10 large passionfruit) Using 2 large dessert spoons, drop large
Increase heat to high and cook, without 1/ 2 cup (110g) caster sugar quenelles of mixture onto prepared tray,
stirring, for 4-5 minutes until a deep 80g chilled unsalted butter, chopped then using the back of a spoon, create a
caramel colour. Remove from heat. Add depression for curd. Bake for 1 hour or
fish sauce and coconut water, then garlic, To make the curd, lightly whisk eggs, until meringue can be lifted cleanly from
ginger and eschalot. Return to medium- yolks, passionfruit juice and sugar in a baking paper. Turn oven off, and leave
low heat. Cook, stirring to dissolve caramel. medium non-stick saucepan (off the heat) meringues in oven to cool completely
Add hock, cover and bake for 1 hour until very well combined. Transfer pan to with the door ajar (overnight is best).
30 minutes. Turn hock and bake for a a medium-low heat and cook, whisking To serve, place a shortbread biscuit
further 1 hour 30 minutes. Remove lid continuously, for 8-10 minutes or until onto each plate, top with meringue
and cook for a further 1 hour. mixture very thickly coats the back of a then spoon in curd and finish with
Remove hock and set aside. Using a wooden spoon. Remove pan from heat creme fraiche and passionfruit pulp.
large spoon, remove and discard fat from and add butter, piece-by-piece, whisking NOTE: You’ll need approximately
braising liquid. Reduce remaining liquid until smooth. Strain into a medium bowl 4 large eggs to get 130g egg whites.
over medium-high heat for 4-5 minutes and cover surface directly with plastic
or until it coats the back of a spoon. Stir wrap. Chill overnight or for up to 3 days. FOR MORE RECIPE IDEAS
through white pepper, return hock to For the shortcrust pastry, place flour, USING SEASONAL PRODUCE:
braising liquid and keep warm. butter, sugar and a pinch of salt flakes delicious.com.au/recipes

18 delicious.com.au
 Talking TABLES
— Hot restaurants, the latest news, trends & more.

Miss Mi, Per t h .

Melbourne’s mod-Asian diner Miss Mi
has opened a sister restaurant in the
Novotel Perth Murray Street. The menu
treks from Bangkok to Borneo, capturing Clover, Melbourne .
the smoky, charred flavours of the Asian Of all the new wine bars in Richmond, Pilloni, Brisbane .
grill. Turn up the heat with the fire- Clover Vin de Cave is our pick of the crop. Set sail for Sardinia at Pilloni, a new
roasted cauliflower with chilli sambal or The new venue comes from Lyndon Kubis, West End restaurant inspired by Italy’s
try the sticky Sichuan-glazed lamb ribs the bar baron behind The Alps and Toorak second largest isle. The menu includes
with pickled red cabbage. Drinks stay Cellars. This time, he’s teamed up with regional specialties from gnocchetti
on theme with a native redback ginger- ex-Etta chef Charley Snadden-Wilson. sardi to potato and cheese stuffed
washed gin and wasabi-spiked cocktail. A Euro-leaning wine list is paired with culurgiones. Or go the whole hog and try
simple snacks that are all about fresh the su porcheddu – a succulent roast
produce cooked over the coals. suckling pig cooked on the spit.

CURATED BY ERINA STARKEY, FOLLOW ME: @erinastarkey

HOT NOW . HOT NOW . HOT NOW . HOT NOW . HOT NOW . HOT NO

FOR MORE RESTAURANT NEWS, GO TO delicious.com.au/eatout 21

 RE V I E

W
IN

Second ACT
An intriguing new restaurant in Canberra, led by the trio of culinary
stars behind Pilot, is all set to soar, writes Carla Grossetti.
Cucumbers in
tahini miso RIGHT:
Restaurant interiors
were designed
D ining at this new venue
by Dash Rumble, Ross
McQuinn and Mal Hanslow
glass of the current favourites, or dive
deeper into the 25-plus page wine list,
both of which feature drops from lesser-
by Mark Brook of
MyMyMy Architecture – the team of titans behind known regions around the globe.
two-hatted Pilot in Ainslie But back to the main act: the food. You’ll
– feels very civilised, thanks to the warm want to lick your bowl clean after your last
SUCH AND SUCH
wood tones, bespoke Tassie blackwood mouthful of blue-eye cod in crazy water,
tables and shelving, and bottle-green made memorable for its impeccably
CUISINE
Contemporary banquettes. And it’s not just its location sourced fish and mussels served in a
that makes the chic space perfect pre- or beautifully seasoned bone broth with
CHEF
Nick Petersen post- show at Canberra Theatre. There’s sun-dried tomato and cannellini beans.
a lot that appeals about this all-day venue It’s a satisfying riff on an Italian fish stew
VISIT
8/220 London Cct, as a destination in its own right. Take the prepared with acute attention to detail
Canberra ACT 2601 ingredient-led menu by executive chef and reason enough to book a return trip to
@and.suchandsuch Nick Petersen (ex-Porteño, Sydney), which Canberra. It’s a dish to build a dream on.
today features fresh, plump oysters from Swap out the more decadent desserts
PRICE $$
nearby Narooma and a sensational starter for the kiwi cup, the contents of which
BYO No
of school prawns crusted in a cashew have been hollowed out and reimagined
OPENING HOURS crumb and doused in 666 – dubbed ‘the into a scoop of cooling kiwi sorbet cut with
INTERIOR PHOTOGRAPHY ANNE STROUD

Lunch Fri; Dinner

Mon – Sat devil’s spice’ – to add wallop. Cucumbers kiwi pieces, a dusting of tart black lime
arrive both fresh and pickled in a creamy and fennel and a delicate shard of white
BOOKINGS
0426 698 776 pond of tahini miso flecked with Bulgarian chocolate. It’s more savoury than sweet
andsuchandsuch.com sheep’s feta and garnished with sprigs of and perks up when paired with a glass
GO-TO DISH dill. It’s a zippy little salad. But not as zippy of COS Naturale Orange Vermouth.
Blue-eye cod as Zippy 2.0. The OG cult salad features The term ‘such and such’ refers to
in crazy water on the menu on Pilot; this version pairs something you don’t want to name or say
CRITIC’S RATING beautifully with a glass of vibrant Sijnn exactly. It’s an apt name for this exciting
White, which is complex, refreshing and new eatery, which, like the fine-dining
fragrant. You can choose wines by the Pilot project, is impossible to pigeonhole.

22 | FOLLOW ME: @food.travel.stories | FOR MORE REVIEWS: delicious.com.au/eat-out

 LET’S DANCE
The curtain has lifted on
Maison Balzac’s latest
collection, La Danse. The
new troupe is made up of
playful, expressive pieces,
including spritz glasses
complete with glass citrus
garnish, extra large carafes
and the cheerful Happy
Serving Bowl. Prices start at
$69 from maisonbalzac.com

Bits & BITES

— The latest foodie finds for
your kitchen, home & life.

PRO
UR D
Good EGG O
Y

U
Don’t wait until Easter.

CE
NOW

Get cracking on Bahen

& Co’s latest range, R
which includes Mushroom
#K

chocolate-coated
cherries, honey MAGIC
macadamia bars and ‘Mixed mushrooms’ takes
hazelnut praline bars, on new meaning at delicious.
all made from ethically Harvey Norman Produce
sourced cacao beans. Award-winning Yarra Valley
From $9.90 from fungi farm, Unearthed Co.
bahenchocolate.com Mushrooms. Its autumn crop
includes abalone, snowflake,
MORE, PLEASE nameko, wood ear, lionsmane
Looking for vegan Jamaican TURNING JAPANESE and pioppino mushrooms.
recipes? You’ll find an Be inspired to have a clean, Head to unearthedco.com.au
abundance in Denai Moore’s uncluttered kitchen with Sunbeam’s to find retail stockists.
debut cookbook, Plentiful new Kyoto Breakfast Collection,
($49.99, Hardie Grant). influenced by Japanese minimalism.
Inside, Moore debunks The range includes a sleek kettle
popular taboos about and 4-slice toaster in four matte
Jamaican food while shades referencing the textiles
sharing vibrant veg-friendly and temples of the historic Honshu
recipes unique to the island. city. Priced from $179 from
harveynorman.com.au

24 delicious.com.au | CURATED BY ERINA STARKEY: @erinastarkey

 STYLE
5.

6. 7.

Easter
treats
Embrace the earthy, rich hues and
9.
8.

sweet flavours of the season with

this stylish selection of products
that everybunny will love.
15. 1. M.A.C Cosmetics Colour Excess Gel Pencil Eye
Liner in Sick Tat Bro, $47, maccosmetics.com.au
2. Saarde Olive Wood Egg Cup, $19.50, saarde.com 10.
3. Brixton Messer Packable Fedora in Sand, $99.95,
au.brixton.com 4. Raie Eyewear Saski, $189, and Ivy
Zodiac, $139, raieeyewear.co 5. Sonoma Not Cross
Buns, $20 for a box of 6 or $3.50 each,
sonomabakery.com 6. Country Road Martin Glass
Highball, $19.95, Codi Australian Cotton Tea Towel
(pack of 2) in Grey Marle, $24.95, Theo Timber Long 11.
Dish, $79.95, Theo Timber Paddle, $79.95, Apollo Jug,
DETAILS CORRECT AT TIME OF PUBLISHING.
14. $49.95, Apollo Extra Small Canister, $29.95, Harford
Dip Bowl (pack of 3), $49.95, countryroad.com.au 7.
COMPILED BY REBECCA BUTTROSE.

Saarde Corfu Throw, $179, saarde.com 8. Saben

Parker Briefcase in Brownstone, NZD$599, saben.co.
nz 9. Cacao Giant Smash Eggs in Dotty, Beehive and
Flower, $30, cacao.com.au 10. Burnt Co Country
Cookies candle, $45, burntco.com.au 11. Haigh’s
Assorted Hot Cross Buns Gift Box, $41.50,
haighschocolates.com.au 12. Smashbox Cover Shot
Eye Palette, $48, mecca.com.au 13. The Morning
Machine, $599, drinkmorning.com.au 14. Cacao
Beehive 10-piece Box Hand-Painted Chocolates, 12.
$32, cacao.com.au 15. Robert Gordon My Mugs
(set of 4) in Basalt, $54.95, robertgordonaustralia.com

26 delicious.com.au
The most
DELICIOUS
month
is here!
MAY 1–31
A month of exclusive offers, events
and experiences across four cities: #amexdeliciousmonthout

START PLANNING YOUR

SYDNEY | MELBOURNE MONTH OUT NOW
BRISBANE | ADELAIDE delicious.com.au/dmo
SUPPORTING PARTNERS
SYDNEY
LAUNCH: SUNDAY SESSION:
Brunch with NBF
BONDI ~Breakfast with a view~

TAKEOVER
SUNDAY WHEN
& WHERE
April 9am – 11am
North Bondi
30 Fish

+ STAY TUNED
FOR MORE
EXCITING
SYDNEY
EVENTS
AND OFFERS!

DETAILS SUBJECT TO CHANGE; TERMS & CONDITIONS MAY APPLY.

WEDNESDAY CABARET SOIREE
May 3 at The Charles WHEN
~Drinks, dinner & WHERE
& a show~ From 6pm at
The Charles Grand
Brasserie & Bar
AND
From 7:30pm
at Tiva

CABARET & CANAPES

at Tiva

SUNDAY SESSION: SUNDAY SESSION:

Long lunch with Da Orazio Italo discoteca at Icebergs
~Do as the Italians do~ ~Sydney launch party~
WHEN
& WHERE
12pm OR 2:30pm
Da Orazio

WHEN
& WHERE
6:30pm – 9:30pm
Icebergs Dining
Room and Bar

delicious.com.au 29
BRISBANE
ALL FIRED UP: WHEN
Five chefs take over Agnes & WHERE
~Trailblazers unite~

WEDNESDAY
May 10

MELBO
WHEN
& WHERE

LEVEL UP AT HER
~Melbourne launch party~
@ BKK & HER ROOFTOP

30 delicious.com.au
 OUT AND ABOUT.

ADELAIDE
ALL FIRED UP:
Jake Kellie & Scott Pickett WEDNESDAY
take over arkhé May 24
~Adelaide is heating up~

WHEN

OURNE
& WHERE

WEDNESDAY
May 17

MORE
MELBOURNE
EVENTS
DROPPING
SOON!

DETAILS SUBJECT TO CHANGE; TERMS & CONDITIONS MAY APPLY.

Drinks
— with our resident sippers the Critic and the Comic

BETWEEN
FRIENDS
It’s easy to make friends
with Surry Hill’s new Bar
Copains. A collaboration
between Nathan Sasi
(Leigh Street Wine Room)
and Morgan McGlone
(Belles Hot Chicken), the
corner wine bar is named
after the French word
for ‘friends’. Bar Copains
serves up European-style
snacks designed for
sharing with your pals,
alongside rare and
interesting wines from
the duo’s personal
collection.

BAR COPAINS
67 Albion Street,
Surry Hills
@barcopains

Merrick’s a poor man’s Sidecar. It’ll get you there,

SHOUT but it won’t be a smooth ride. However,

this one was stunning. Refreshing, but
Merrick Watts also rich, opulent and complex. I was
on his latest so intrigued, I ordered a straight shot of
Cognac to compare. Although strong on
drinks discovery.
fumes and heat, it was richly fruited and
Is Cognac the new gin? For many, Cognac aromatic. I was like,
has an association with wealthy old men, ‘Ahhhh, now I get why
expensive Chinese restaurants and that rich people dig this’.
wall at the airport duty-free you walk past Cognac can get
to get to the bourbon. But maybe we’ve very expensive very
been a little dismissive? Recently, at an
airport lounge in Singapore, I was offered
a Sidecar cocktail (Cognac, orange liqueur
quickly, but personally
I recommend Camus.
Not because I know
In the BAG
Brisbane’s Mandatory Spirit Co is thinking
and lemon juice). For whatever reason, much about Cognac, outside the box with its new range of
I chose it over Tiger beer, and I’m glad but because I’m a fan cask spirits. The party-ready packaging
I did. I have seen a version of this drink of the author. Or is he increases the shelf life of the product
many times before. My mum occasionally a painter? Geez, I’m while reducing the brand’s carbon
Camus VSOP
enjoyed a (cheap) brandy with orange juice glad I’m not driving Intensely Aromatic footprint. Available in gin and vodka.
on a winter’s night. That, of course, was just the Sidecar home. Cognac, $112.99 $84.95 from mandatoryspiritco.com.au

32 | FOLLOW US: @merrickwatts | @mikebennie101

 Mike’s pour
Mike Bennie
campaigns for
the return of a red
wine that has fallen
out of favour.
When Miles Raymond (Sideways, 2004) uttered
his immortal line, “If anyone orders merlot, I’m
leaving,” winemakers across the world shuddered.
When the film was released, merlot made up
almost 20 percent of California’s wine market.
A few years later, sales had dropped to
13 percent, overtaken by pinot noir in what has
widely been called ‘the Sideways Effect’.
But it wasn’t just the film; consumers had
become fatigued with the image of merlot as this
soft, plummy, chocolatey, round and cuddly red.
Now, a quiet revolution is happening all over
New vintage
Australia. A low-key groundswell of producers Stock up on shiraz and grenache at the Barossa
are embracing almost retro versions of the variety. Vintage Festival, which celebrates its 75th
Lighter to medium-bodied, tannin-shaped, anniversary this April 19-23. Graze in the gardens
elegant renditions are emerging, particularly from or dine among the vines, just don’t forget to place
younger-generation and boutique producers. a bid at the world-famous Barossa Wine Auction.
It marks a shift in mentality from homogenised barossavintagefestival.com.au
merlot styles to seeking out the inherent vitality
of the variety, and therefore perhaps greater
drinkability in the warmer Australian climate.
Getting crafty
MERITE 343 MERLOT 2019, $24 Collingwood gin distillery The
The self-professed merlot Craft & Co has launched its first
fiends at Merite have worked
hard at sourcing the best whisky. Seven years in the
merlot clones for their making, the Solera Aged Whisky
vineyard. This is a lighter, juicy, reveals ripe banana on the nose
fresh-feeling expression of
a very easy-drinking nature. with stewed quince, burnt
orange and raisins on the palate.
LITTLE FRANCES $158 from thecraftandco.com.au
MERLOT 2021, $32
Made from cool-climate
fruit grown in the King Valley
of northern Victoria, this
crunchy expression marries
tart plum, blackberries and
faint earthiness, with blood
orange tang finishing the
wine refreshing and vibrant.

MAC FORBES HUGH

MERLOT 2017, $75
At the top of the tree for
Aussie merlot, this is a wine
to drink in fancy glassware
now, or lay down for several
decades in a cellar. Tight
tannins bring together dark
cherry, mahogany wood spice
notes and faint herbal lift. Epic.

SCAN FOR MORE FROM MIKE, OR GO TO: delicious.com.au/drinks

 T
his vegetarian weeknight dinner Add oil to a large frypan with a lid and
comes together in half an hour place it over medium-low heat. Once
and is made super special with hot, add garlic and chilli, and cook for
the addition of haloumi – it looks like a 2 minutes, stirring often, until garlic is
fluffy cloud when grated, and it gives the nicely golden.
pasta just the right amount of salty tang. Stir in chopped thyme leaves, beans,
Be sure to use a very fine grater, like pasta, stock, 2 tsp salt flakes and plenty
a microplane, when you prepare the of freshly ground black pepper, and bring
haloumi, as it will only add to the fluffy to a simmer. Turn the heat to medium,
effect (which is what you’re after). This cover with a lid, and cook for 12 minutes.
is a full meal in its own right, but you can Remove from the heat and let sit, with
also serve it alongside a big green salad. lid off, for 5-10 minutes. This will help

Give us PESTO PASTA WITH WHITE

BEANS AND HALOUMI
the mixture absorb more of the liquid.
As the pasta cooks, make the rocket
pesto. Add pine nuts, garlic, rocket,

a twirl... SERVES 4 parsley, half the oil, 1/ 2 tsp salt flakes and
a good grind of freshly ground black
Bring the zing on meat- 75ml extra virgin olive oil pepper to a food processor. Pulse a few
6 garlic cloves, peeled, thinly sliced times, scraping down the sides of the
free Monday with this
1 medium green serrano chilli or long bowl and pulsing again until you have a
fast and fresh dish from green chilli, stem removed and halved coarse paste. Transfer to a small bowl and
Yotam Ottolenghi, which lengthwise stir in remaining olive oil, adding a touch
will take that weeknight 1 tbs chopped fresh thyme leaves extra if needed, to loosen the pesto.
pasta from routine to 2 x 400g cans cannellini beans, drained When ready to serve, stir lemon juice
remarkable. and rinsed and half the pesto into the pasta (discard
3 cups (345g) short, twirled pasta, the chilli, if you wish) and transfer to a
preferably gemelli or trofie pasta large serving bowl or platter with a lip.
700ml chicken or vegetable stock Sprinkle over half the grated haloumi,
1/4 cup (60ml) lemon juice (from about and serve with remaining haloumi and
2 lemons) rocket pesto alongside.

PHOTOGRAPHY BRETT STEVENS STYLING JUSTINE POOLE

1 block haloumi (about 200g), very
finely grated (we used a microplane)
PORTRAIT PHOTOGRAPHY JONATHAN LOVEKIN

ROCKET PESTO
1/3 cup (50g) pine nuts, well toasted
2 small garlic cloves, roughly chopped
3 lightly packed cups (about 60g total)
rocket, roughly chopped Yotam Ottolenghi is chef-patron of
1/2 cup roughly chopped parsley (leaves the London-based Ottolenghi delis
and the NOPI and ROVI restaurants.
and tender stems only) He has published many best-selling
90ml extra virgin olive oil, plus more cookbooks – his latest is Ottolenghi
as needed Test Kitchen: Extra Good Things.

36 | FOLLOW ME: @ottolenghi | FOR MORE GREAT OTTOLENGHI RECIPES: delicious.com.au/recipes

 C: A bit chunkier. I’d have some heat in ORANGE CARROTS
there; smoked paprika, and garlic powder. 30g unsalted butter
A: I prefer a more Italian version, which is 1 large rosemary sprig
a little more chunky, a bit more tomatoey. 8cm piece ginger (40g), peeled, sliced
C: You know, I’d like some capers and a 2 garlic cloves, bruised

The Cut little bit of mint in there, and some lemon

zest and juice to give it some zing.
A: Lemon is such a classic pairing with
3 bunches baby carrots, trimmed, peeled
150ml orange juice
Finely pared zest of 1 large orange
— with the Chef lamb, along with rosemary and garlic.

and the Butcher And I know you don’t put lemon in a

classic romesco, but we’re not doing
Preheat oven to 220°C/200°C fan-forced.
Position an oven shelf at the highest point
it the traditional way. This is our take. of your oven, and another at the lowest.
C: So, I’d start by sealing the rack, to Place a wire rack over a large baking
render the fat, then I’d season it and brush tray. Line a second large baking tray
over some romesco, and put it in the oven with baking paper. Set aside.
so the rack gets a bit of a crust on it. For the salt-crust kipflers, combine
A: I think people can get put off, because herbs and salt in a medium bowl. Roll
roasting can take a little more time and kiplers, still wet from washing, in mixture,
technique. But you’ve only got to use coating well. Transfer to the lined tray.
two things – a thermometer, and time. To make the romesco, place almonds
C: Roast it to 46°C inside, then rest it. in a food processor and whiz until roughly
Then I’d serve it with the sauce on it, chopped. Add remaining ingredients,
bring it to the table, and carve it. except for the lamb, and whiz until
A: Rack is definitely a bit theatrical. But it a coarse paste. Season. Set aside.
would be one of the less popular ways to Heat a large, deep frypan over high heat.
eat lamb – lamb cutlets are super popular Cook lamb racks one at a time, fat-side
in summer – but rack is worth the expense. down, for 2-3 minutes until fat renders by
C: And it’s Easter! half and a brown crust forms. Transfer lamb
A: On the side, I’d use root vegetables, to prepared wire rack, reserving frypan,
like parsnips. ensuring the lamb racks stand upright and
C: Why don’t we do some salt-crust lean against each other. Spoon 2 / 3 cup

Lamb rack kiplfers? Oh and carrots; carrots cooked in

orange juice. That’s very classic Fassnidge.
romesco evenly over the fat on each rack.
Place kipflers on the highest oven
Colin Fassnidge and Anthony shelf and lamb on the lowest. Roast for
LAMB RACK WITH ROMESCO 40-45 minutes until kipflers are tender and
Puharich are about to make

INTERVIEW KRYSIA BONKOWSKI PORTRAIT PHOTOGRAPHY BEN DEARNLEY

SERVES 4-6 lamb is medium-rare and has formed a
your Easter a little sunnier with crust. (Or remove kipflers and continue
a showstopping roast updated 1/2 cup (80g) whole almonds, roasted to cook lamb to your liking.) Rest lamb,

FOOD PHOTOGRAPHY NIGEL LOUGH STYLING VIVIEN WALSH

with Spanish flavours. 350g roasted red capsicum, peeled covered, while you cook the carrots.
Zest and juice of 1 large lemon For the carrots, heat reserved frypan
C: Spring and summer were sort of 1/3 cup mint leaves over high heat. Add butter, rosemary,
cancelled because of the weather. 2 tbs extra virgin olive oil ginger and garlic. Once butter is foaming,
Everyone’s been feeling a bit dreary. 3 tsp smoked paprika add carrots. Cook, tossing occasionally,
But autumn weather is usually nice, 2 tsp capers for 2 minutes. Add orange juice and
so for our Easter lamb, I’m thinking 1/2 tsp dried chilli flakes 1/2 cup (125ml) water and bring to the boil.

of a bright, happy sauce, like romesco. 1/2 tsp garlic powder Cook, tossing, for 5-7 minutes until carrots
A: It this a weather prediction from you? 2 x 8-9 point lamb racks, fat attached, are just tender and sauce has reduced
C: I think so, yes. French-trimmed by three-quarters. Transfer carrots to a
A: At the end of the rainbow, there’s not serving dish. Discard rosemary, ginger
a pot of gold, there’s a lamb. SALT-CRUST KIPFLERS and garlic from pan. Season sauce. Stir,
C: We’re trying to make people happy 1/ 3cup oregano leaves, finely chopped pour over carrots, then top with zest.
before we head into winter. 1/4 cup rosemary leaves, finely chopped Brush excess salt crust from kipflers
A: Do you prefer a chunky romesco sauce, 1/4 cup (50g) salt flakes and serve with lamb racks, remaining
or a smoother one? 1kg small kipfler potatoes, washed well romesco and orange carrots.

38 | FOLLOW US: @askthebutcher_ @cfassnidge | FOR MORE MEATY IDEAS: delicious.com.au/recipes

 Cut to it:
The Chef ’s tip for
leftover lamb
Follow up your theatrical
Easter Sunday roast with a
lazy Easter Monday brunch.
The next day, take any lamb,
potatoes and carrots you’ve got
left, dice them up finely and fry
them up for a breakfast hash
or hearty lunchtime frittata.

RECIPE NOTE: You can

purchase pre-roasted red
capsicum from delis or in jars.
From beach-side brunch spots to rooftop bars, family-friendly
eateries or fine diners – delicious. Eat Out has you covered.
Our team of expert reviewers and trusted foodies share news,
reviews and recommendations, so you can feel
confident when planning your next night out.

delicious.com.au/eatout
 NORNIE BERO.

STRAWBERRY GUM MARSHMALLOWS

MAKES 40
Begin this recipe at least 6 hours ahead.
You’ll need a sugar thermometer.

Vegetable oil, to grease

2 tbs (28g) powdered gelatine
385g glucose syrup
300g caster sugar
INGRED
VE 2 tsp vanilla extract

TI

IE
.NA

NT.
2 tsp ground strawberry gum, plus extra
to sprinkle (optional)
1 tbs cornflour
1/ 2 cup (60g) pure icing sugar
STRAWBERRY GUM

WATTLESEED CHOCOLATE COATING

680g dark chocolate (we used 40% cocoa)
60g copha
RECIPE NOTE:
This amount of 2 tbs finely ground roasted wattleseed
chocolate coating is 60g macadamias, crushed
enough for half the
marshmallows. Grease a 20cm x 30cm 2.5cm-deep cake pan and
Double the quantity line with baking paper. Lightly grease paper.
if you wish to coat
them all. Place gelatine and 1/2 cup (125ml) cold water
in the bowl of a stand mixer fitted with the whisk
attachment. Stir to combine. Stand for 15 minutes.

Soft spot distinctive eucalyptus freshness to

finish on. That’s a native combo that
just can’t miss!
If you’re wanting to start your own
Place glucose, sugar, 1/4 tsp fine salt and 1/2 cup
(125ml) water in a small saucepan over medium-low
heat, stirring constantly until sugar dissolves.
Increase heat to high and cook, without stirring, until
Say hallo to the mallow with native pantry, these three ingredients mixture reaches 115°C on a sugar thermometer.
Nornie Bero’s playful version, would be in my top five list of what to Whisk gelatine mix on low speed. Add vanilla.
bouncing with native flavours start with. Wattleseed and strawberry With motor running, pour in sugar mixture in a thin,
and dipped in chocolate. gum are always front and centre in my steady stream. Increase speed to medium. Add
own spice cupboard, and they’re so strawberry gum. Increase speed to high. Whisk for
easy to add to all kinds of desserts. 10 minutes or until mixture is thick and fluffy. Using

I ’m a sucker
for a good
marshmallow.
Nornie Bero is the Melbourne-based
founder and CEO of Mabu Mabu,
an oiled spatula, transfer mixture to prepared pan
and spread evenly. Set aside, uncovered, in a cool
place at room temperature for 6 hours or until set.
I also love making which includes Big Esso, Tuck Shop Combine cornflour and icing sugar in a bowl.
them at home, and Mabu Mabu catering. Sift half of the mixture over the set marshmallow.
PHOTOGRAPHY MAR ROPER STYLING VIVIEN WALSH

and adding the Turn out marshmallow from pan. Dust a sharp knife
natural flavours SPECIALTY INGREDIENTS with extra cornflour mixture and, keeping knife
of wattleseed, There are native ingredients required in well dusted, cut marshmallow into 3cm cubes.
macadamia and strawberry gum from this recipe – for dried herbs and spices, Dust cubes well with remaining cornflour mix.
our big island of Australia to really give try mabumabu.com.au and herbies. For the chocolate coating, place chocolate, copha
them a taste of home. com.au; for fresh herbs and greens, and wattleseed in a large heatproof bowl over a
Wattleseed delivers hazelnut and try specialty fruit and veg shops. pot of simmering water (don’t let the bowl touch
coffee flavours that pair perfectly with the water) until melted. Stir through macadamia.
chocolate, the macadamia adds a See the VIDEO Working one at a time, dip half the marshmallows
creamy taste with a little bit of crunch, Scan to see how we in chocolate, then rest on baking paper. Sprinkle
and strawberry gum has a strong made these marshmallows. with extra strawberry gum before chocolate sets,
strawberry extract flavour and a delicious.com.au/April if desired. Stand for 30 minutes at room
temperature or until set. Serve.

FOLLOW ME: @mabu_mabu_aus | FOR TIPS ON NATIVE INGREDIENTS: delicious.com.au/food-files 41

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delicious.com.au 43
Play it by schmear
Who can resist the velvety smooth allure of cream cheese?
Ellie and Sam Studd spread the good word, sharing the recipe
for a baked cheesecake with a decidedly Australian flavour.

ANZAC BISCUIT CHEESECAKE WITH

HONEY-ROASTED MACADAMIAS
SERVES 8
Begin this recipe 1 day ahead.

Melted unsalted butter, to grease, plus

extra 75g unsalted butter, melted
200g store-bought Anzac biscuits,
roughly broken
Store-bought salted caramel sauce,
to serve

HONEY-ROASTED MACADAMIAS
2 tbs runny honey in a single layer on the prepared baking
1 tbs macadamia oil tray. Bake for 10 minutes, then turn over
1 cup (150g) raw macadamias, using a heatproof spatula and bake for
roughly chopped a further 8-10 minutes until deep golden

A lthough cream cheese isn’t the most

flavourful dairy product under the
sun, it has its certain charms – among them
FILLING
500g full-fat cream cheese, at room
and the honey mixture is set like a firm
caramel. Set aside to cool completely
on tray. Transfer to an airtight container
a power to elevate your cooking. And temperature and store in a cool place until required.
despite its fairly tame temperament, it has 200g caster sugar Meanwhile, reduce oven temperature
a surprisingly long and prestigious history. 250ml sour cream to 160°C/140°C fan-forced.
The first references to cream cheese 3 large free-range eggs, at room For the filling, place cream cheese,
date back to England and France around temperature sugar and sour cream in the bowl of a
the 15th century, although it went under 1 tsp vanilla extract stand mixer fitted with the paddle
many different names. Cream cheese was Finely grated zest of 4 lemons attachment. Beat on medium-high speed
considered a luxury; cream was reserved Juice of 1 lemon for 3 minutes or until completely smooth.
almost exclusively for making butter. 1/ 3 cup (50g) plain flour Reduce speed to medium and add eggs
Cream cheese really hit its stride when one at a time, beating well between each
excess cream became available through Grease base and side of a 20cm addition until well combined and smooth.
industrial farming practices, and US dairies springform cake pan with melted butter, Add vanilla, lemon zest and juice, and beat

PHOTOGRAPHY BEN DEARNLEY STYLING EMMA KNOWLES

began producing it at scale. The (often and line the base with baking paper. until well combined. Sift in the flour, then
contested) story goes that in 1872, Place Anzac biscuits, a good pinch of beat until combined and very smooth.
American dairyman William Lawrence was fine salt and extra melted butter in a food Spoon mixture over chilled biscuit base
making Neufchâtel cheese and, one day, processor and whiz until finely chopped and level top. Tap pan on work surface
was compelled to add extra cream. Was and well combined. Firmly press mixture to release any trapped air bubbles.
he a genius? Probably not, but he sure evenly into base of prepared pan. Chill Bake for 50 minutes or until the edge of
hit the right note; cream cheese exhibits for 30 minutes or until set firm. cheesecake has just set and centre still has
all the hallmarks that we love in cheese: Preheat oven to 180°C/160°C fan-forced. a good wobble. Turn oven off and leave
salt, fat and acid. And, from there, cream Line a baking tray with baking paper. cheesecake in oven, with the door ajar,
cheese catapulted into worldwide markets. For the honey-roasted macadamias, for 2 hours (this prevents it from cracking).
From a schmear on a bagel to the combine honey and macadamia oil in Transfer to the fridge to chill overnight.
cornerstone of any good cheesecake, we a small frypan over medium-low heat Place cheesecake on a serving plate
can all agree that this cheese, although and cook, stirring, until mixture is well or cake stand. Top with honey-roasted
simple, has a certain elegance and an combined. Stir through macadamias until macadamias and drizzle with salted
undeniable appeal on the palate. evenly coated in the mixture, then spread caramel sauce to serve.

44 FOLLOW US: @thestuddsiblings | FOR MORE RECIPE IDEAS FEATURING CHEESE: delicious.com.au/recipes
Smooth
operator
The high fat and moisture
content of cream cheese, along
with its mild flavour, make it
incredibly versatile. You can dip
it, whip it, stir it through pasta,
slather it over a cake, spread
it on a sandwich or bake it in a
tart. Or just eat it with a spoon.
 What’s trending
— Matt Preston on the best & worst of TikTok
Viral recipe hacks might break the internet, but are they any good?
POV: food trends come and go, but good taste never goes out of style.

J ust as food was a driving

force for Instagram, so
it is with TikTok… and once
CHOCOLATE MOUSSE HELENE
SERVES 6

again it doesn’t have to 50g unsalted butter

taste good to garner an avalanche of likes. Basically, it was TikTok 2 (295g) Packham pears, unpeeled, stems intact,
where all those food hacks went to become famous. Here’s my take cut lengthways into 1.5cm-thick slices
on the best and worst that made it into top TikTok food trends. 100g brown sugar
FETA PASTA Nineteen million billion views later, this is one of 3 tsp sherry vinegar
TikTok’s top food hits: bake cherry tomatoes, a block of feta and 1 cup (250ml) milk, plus 2 tbs extra, warmed
some garlic and chilli with oil, then stir through cooked pasta. 120g caster sugar
Nothing else cook Jenni Häyrinen has posted ever resonated in 3 egg yolks
quite the same way (which is a pity, as she posts some lovely stuff). 400g dark (70%) cooking chocolate, finely chopped
CORN RIBS The idea of splitting par-cooked corn cobs lengthwise 300ml thickened cream
into finger-thick ribs that can be glazed and barbecued is genius.
It’s so much neater to eat. I like my corn ribs brushed with char Melt butter in a large frypan over medium-high heat. Add pear
siu sauce, grilled and served with finely diced fried lap cheong. slices and cook for 3-5 minutes each side until pear softens and
HONEYCOMB PASTA Do you know how long it takes to arrange tans at the edges. Add brown sugar and 1 tbs water, mix with the
a packet of cooked penne on end in a springform cake pan? No? butter and juice from the cooked pears and cook for 2 minutes
Well, it’s about 10 times longer than you’d ever want to spend. until a caramel-like syrup has formed. Using a slotted spoon,
But granted, with bolognese spooned in the holes in the pasta transfer pear slices to a plate to cool slightly. Stir vinegar into the
and a golden cheesy topping, it did make for a great picture. pear juice caramel, bubble and stir for 1 minute, then reserve.
PASTA CHIPS This hack involves boiling and then baking pasta Place milk in a medium saucepan and bring to the boil.
until crisp and dry and then loading it with a junky flavour bomb Meanwhile, place caster sugar and egg yolks in a heatproof
of onion powder, garlic powder, dried oregano and paprika. bowl and whisk until light and fluffy. Pour the just-boiled milk into
Not a patch on Twisties or salt and vinegar chips. the bowl, whisking vigorously to combine. Pour mixture back into
VODKA PASTA Supermodel Gigi Hadid made this vodka, tomato saucepan and cook over medium heat, stirring constantly, until
and chilli pasta a viral hit during lockdown, when we were all custard thickens and coats the back of a spoon. Set aside for
bored. When it was first created, back in the golden age of disco, 2 minutes to cool slightly.
it was a nightclub dish called pasta all’infuriata or penne inferno. Melt chocolate in a microwave-safe bowl in the microwave
PESTO EGGS A simple idea that delivers. Crack each egg onto in 30-second bursts on high, stirring after each burst, until
a dollop of pesto, and fry. Use homemade pesto and throw in chocolate is evenly melted. Set aside for 2 minutes to cool slightly.
an extra handful of parmesan, and it’s even better. When custard and chocolate are roughly the same

PHOTOGRAPHY NIGEL LOUGH STYLING DAVID MORGAN

CLOUD BREAD Egg whites, sugar and cornflour makes a cotton temperature, whisk one-third of the custard into the melted
wool-light, airy “bread”… Why? This old recipe is proof that just chocolate. Then, in 2 batches, firmly but gently whisk the
because you can doesn’t mean you should. remaining custard into the chocolate mixture, only adding the
CHOCOLATE MOUSSE There’s a recipe for a chocolate mousse final batch when the second is fully combined. If the chocolate
using just melted chocolate, Tia Maria and a raw egg yolk, but seizes, add 1-2 tbs extra warm milk and stir to unseize.
given fears about salmonella, I refer you to a two-ingredient white Whisk cream to firm peaks. Using a metal spoon, in 3 batches,
chocolate mousse recipe taught to me by Chef Joe from the fold cream into the chocolate custard.
MasterChef back-of-house kitchen: bring 600ml cream to the Divide chocolate mousse among serving bowls. Top with the
boil, then pour it over 350g chopped white couverture chocolate. pears and drizzle caramel over to serve.
Gently whisk together to melt, then chill overnight. The next day, NOTES: If you want to make the mousse in advance it will
a few hours before serving, whisk this chilled combo fast, dollop set quite firm. Make up to 1 day ahead and store it in a microwave-
into a piping bag and place in the fridge until needed. This second safe bowl in the fridge. Warm in the microwave for 20 seconds
chilling sets the mousse firmer. Or forget the fads and go with the on low before stirring and then spooning among serving dishes.
classics, like my take on the French dessert, Poire Belle Hélène. You can also garnish with toasted almonds, if the mood takes you.

46 | FOLLOW ME: @mattscravat | FOR MORE RECIPES FROM MATT PRESTON: delicious.com.au/recipes
MATT PRESTON.
 SAUCES
by

ME
UR O
PO

N!

UST TR
M

Y!

SHOP THE DELICIOUS. RANGE AT WOOLWORTHS NATIONALLY

 EASTER FEASTING…
AT HOME WITH DARREN AND MAGDALENA
| RISE AND SHINE WITH YEAST-ER BAKING | SWEET
DREAMS WITH ALISON ROMAN | MICHAEL JAMES’
PRO PASTRY TIPS | MATT MORAN’S EASTER ROASTS
| ADAM D’SYLVA’S FRESH TAKE ON ASIAN FLAVOURS
| THE ULTIMATE CHOCOLATE RECIPE COLLECTION
PHOTOGRAPHY BEN DEARNLEY STYLING DAVID MORGAN

White chocolate layer cake

(p 114)

delicious.com.au 49
AT HOME
with Magdalena & Darren

Darren Robertson and Magdalena Roze

welcome delicious. into their freshly
renovated kitchen, where they share the
meals, sides and desserts that their family
loves to feast on over the Easter season.

PORTRAITS & INTERIOR PHOTOGRAPHY Rob Palmer

FOOD PHOTOGRAPHY Alan Jensen STYLING Lucy Tweed
AT HOME.

T he kitchen is the beating heart of

every family home, and so, when
Darren Robertson and Magdalena Roze
chose to renovate, they knew something
extra special was needed for their young,
food-loving household.
“It was really important for us that the
design was both functional and timeless;
beautiful and bulletproof,” Roze says.
“We love spending time in the kitchen –
whether cooking, eating, pottering or
entertaining, we’re always in there!”
When it comes to entertaining, the
couple share the task of planning the
menu, but each has their own role to play.
“Typically, I take care of appetisers,
drinks and dessert, while Daz does
the main event,” Roze says. “If there’s
something delicious in season, we love
working around it – beautiful vegetables,
freshly shucked oysters or fresh prawns.
For dessert, a pavlova with the fruits
of the season never disappoints.”
And when it’s just the family?
“Taco Tuesdays are a staple,” Roze
says. “Our littlest one makes sure of
it, as he’d happily have it every day!”

CHICKEN LIVER PÂTÉ eschalot and garlic, stirring occasionally,

Q&A MAKES 21/ 2 CUPS for 3 minutes until softened. Carefully

—short fire Begin this recipe 3 hours ahead. You’ll

need 2 x 11/4 cup-capacity pots or bowls.
add port, brandy and allspice and cook
for 2-3 minutes until reduced to a syrup.
Pour into a blender. Add livers, butter
Every good host should… open the
bottle of wine the guest brings. 400g chicken livers, trimmed and sour cream, and whiz until smooth.
1 tbs ghee, plus 100g extra Season to taste. Pour into chosen pots
All good parties must have… great 1 eschalot, sliced or bowls. Chill for 2 hours or until set firm.
food and delicious drinks – that’s it. 1 large garlic clove, sliced Place extra ghee in a small saucepan
1/3 cup (80ml) port over low heat and cook, swirling pan
For drinks, we like… to start
with Champagne, a cocktail or 1 tbs brandy occasionally, until melted. Transfer to a
homemade kombucha on ice. Pinch of ground allspice small heatproof jug and allow to cool, at
Following this, we’ll move onto our 200g unsalted butter, melted room temperature, for 10 minutes. Pour
favourite natural wines, especially 1/4 cup (60g) sour cream carefully over pâté in dishes and top with
those from our friends, such as Jilly
Wine Co and Ochota Barrels. Fresh bay leaves and crushed whole bay leaves and crushed allspice berries,
allspice berries (optional), to top if using. Return to fridge and chill for
The perfect guest is… anyone who (see note) at least 1 hour or until ghee has set firm.
loves good food or Larry David. Rye crackers and baby gherkins, to serve Serve pâté with crackers and gherkins.
My perfect entertaining soundtrack NOTE: You can decorate your pâté with
is… ’ 90s nostalgic action. Heat a large frypan over high heat. Fry any fresh herbs or edible flowers you like.
livers in ghee, in 2 batches, for 1 minute We’ve chosen the traditional flavours
— Magdalena Roze
or until pink in the middle. Set aside. of bay leaves and allspice. Use a mortar
Reduce heat to medium and cook and pestle to crush the allspice berries.

| FOLLOW US: @darrenrobertsonfood @magdalena_roze

 For their kitchen
design, the couple
was inspired by both
the coast and the
countryside, combining
natural light, fresh air,
functionality and quality
organic materials

delicious.com.au 53
1/2
 The true joy of dessert is that it is born of pleasure
rather than necessity. In her new book, Alison Roman
encourages bakers of all levels to throw themselves
PHOTOGRAPHY Chris Bernabeo into the pure delight of creating something sweet.

70 delicious.com.au
 EXTRACT.

Perfect salted
shortbread (p 73)

“Shortbread is a perfect cookie.

Buttery, tender yet crumbly, a
little salty, and made with only
a few ingredients, most of which
you likely have on hand.”
This cake
is the
cake that
started
it all.
EXTRACT.
 In a medium bowl, and using your
hands, mix the sugar, lemon zest and
fennel seeds together until the texture
resembles wet sand. Whisk in the yoghurt
and eggs.
Almond cake
with figs In a large bowl, whisk together the
plain flour, semolina flour, baking powder
and 1 tsp fine salt. Whisk in the yoghurt
mixture and oil until blended.
Pour the batter into the cake tin. Bake
for 30-35 minutes, until the cake is golden
brown on top and along the edges (it
might look freckled/slightly spotted,
which is good!), and is pulling away
from the side of the pan.
Let cool slightly before turning out
onto a wire rack to cool completely.
EAT WITH: A cup of tea, a cup of coffee,
a cup of coffee followed by a cup of tea.
DO AHEAD: The cake can be baked
3 days ahead. Wrap tightly in plastic
wrap and store at room temperature.

ALMOND CAKE WITH FIGS

MAKES ONE 23CM CAKE
“Is this a cake or a tart? Yes, you’re baking
it in a tart tin, but I think the blurred
distinction has more to do with the way
the outside of this cake gets so crunchy
and golden, almost like it has a crust, while
the inside stays rich, almost gooey. The
almond flour keeps it moist, dense and
In a medium bowl, whisk the ricotta, SEMOLINA CAKE WITH LEMON delightfully nutty, while the figs provide
220g of the sugar, the eggs, vanilla and AND FENNEL jamminess without juiciness.”
citrus zest (if using) until smooth. Whisk MAKES ONE 23CM CAKE
or gently fold into the flour mixture until Softened butter and caster sugar,
just blended. Fold in the melted butter, Cooking spray, softened/melted butter for the cake tin
followed by half the raspberries, crushing or neutral oil, for greasing 145g plain flour
them ever so slightly as you fold – you 250g caster sugar 60g almond or hazelnut flour
don’t want them to disappear into the 11/2 tbs finely grated lemon zest 1 tsp baking powder
batter; just distributed evenly to create 1 tsp fennel seeds, crushed or finely 170g unsalted butter, at room
a nice, streaky look, almost like tie-dye. chopped temperature
Transfer batter to cake tin and scatter 230g plain full-cream yoghurt 160g caster sugar, plus 11/2 tbs extra
remaining raspberries and 1/4 cup (55g) (not Greek-style) 1/2 vanilla bean, split lengthways

sugar over the top. (It might look like a lot 2 large eggs 2 large eggs
of sugar – it is! But it’s necessary, promise.) 145g plain flour 80g Greek-style yoghurt or sour cream
Bake for 55-65 minutes, until the cake is 85g fine semolina pasta flour 450g fresh figs, halved or quartered if
golden brown, and a skewer inserted into 3 tsp baking powder large (or rhubarb, cut into 5cm pieces;
the centre comes out clean. Let cool for 80ml olive, grapeseed or or pears, cored and quartered
at least 20 minutes before unmoulding. canola oil lengthways)
EAT WITH: A bowl of ricotta
(sweetened or unsweetened) on the side. Preheat oven to 190°C/170°C fan-forced. Preheat oven to 180°C/160°C fan-forced.
DO AHEAD: This cake can be baked Lightly grease a 23cm cake tin with Butter a 23cm tart tin with a removable
3 days ahead, wrapped tightly in plastic cooking spray, butter or oil, and line base and sprinkle with sugar, tapping out
wrap and stored at room temperature. base with baking paper. the excess. (Alternatively, line a 23cm

74 delicious.com.au
“I could easily see this cake turning up
at afternoon teas or late lunches, or just
sitting on your kitchen counter for you to
slice off a sliver every time you walk by.”

Golden ginger cake

“If you’ve ever wished one

of those ginger molasses
cookies was a cake, well, have
I got the cake for you.
A friend described it as a
‘quiet, dignified cake’, having
‘good springiness’, with the
turmeric adding a ‘pleasant
mustiness, like finding
yourself alone in the back
halls of a museum on a sunny
day’. Took the words right out
of my mouth.”

delicious.com.au 77
Bake it.
For an unforgettable Easter brunch, look no further than these
recipes from baking guru Michael James. From a perfect loaf
and irresistible sausage rolls to a showstopping fish pie, you’ll
want to make these savoury bakes again and again.

PHOTOGRAPHY Ben Dearnley STYLING David Morgan

 Fish pie (p 81)

RECIPE NOTE: Perfect for a

traditional Good Friday meal (or any
day of the week), this pie is pure
comfort, with varied flavours and
See the VIDEO textures making each mouthful a
delight. Feel free to vary the ingredients
Watch how to create these according to what’s available at the
simple but beautiful pastry fish market or fishmonger.
scales: delicious.com.au/April
SAVOURY BAKES.

F ood is a great connector. The ritual of sharing lovingly

prepared, leisurely meals with family and friends is one of life’s
great pleasures. Eating produce of the season, grown with care,
connects us with the cycles of nature in a visceral way. And with
a few extra days off over Easter, we can let time expand as we
revive ourselves with great conversation and plenty of rest.
We always look forward to the shift from late summer into
autumn, and this menu is a celebration of the harvest season as
the days draw in. Be sure to buy from local growers to find produce
when it’s at its peak and least expensive. While there are generous
proportions for sharing in these dishes, there are plenty of
vegetables and fresh interesting flavours, so you should feel sated,
but not stuffed. There’s nothing too complicated, and plenty that
can be prepped in advance, meaning that cooks can relax alongside
everyone else when the time comes.

FOLLOW ME: @michaeljamesbakes

 Pork & apple sausage rolls;
tomato chilli jam (p 84)

RECIPE NOTE: “Hot, sweet and

totally addictive, we use this jam on
everything. We love preserving when
produce is at its best, and interesting
preserves make a lovely gift, too.
It will last in the fridge for a month,
or you can multiply the recipe and
store in sterilised jars at room
temperature indefinitely.”

delicious.com.au 83
Pumpkin, chickpea & feta pie
“This dish has a Mediterranean feel with the tomato
base and gentle use of herbs and spice. It’s also highly
adaptable – switch out chickpeas for cannellini beans,
sweet paprika for smoked or balsamic vinegar
for pomegranate molasses.”
MATT MORAN.
 Roasted chicken with porcini
mushroom & apricot stuffing
(p 93); Spice-roasted pumpkin with
goat’s yoghurt dressing (p 94)

RECIPE NOTE: To check if chicken

is cooked, place a small knife or skewer
between drumstick and thigh. The
juices should run clear. If juices run
a little pink, cook for a further
10-15 minutes, then test again.

From classic lamb shoulder to roast chicken, showstopping steak

and stunning seasonal veg, Matt Moran has just the recipe for
an unforgettable Easter long-weekend feast.
PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles STORY Corinne Parkes

delicious.com.au 89
 “A T-bone is one of my
favourite cuts. When it’s on
the bone, meat is always
sweeter... and there’s nothing
better than chewing on the
bone at the end of the meal!”

92 delicious.com.au
3/4
 Slow-roasted lamb
shoulder with beetroot
and mint salsa

RECIPE NOTE: These

flavours develop beautifully
overnight. Make the lamb
a day ahead and store in
an airtight container in the
fridge. Thickly shred lamb,
toss through salad leaves and
use the salsa as a dressing.

delicious.com.au 95
 Crab & herb betel leaves
with chilli jam (p 100)

RECIPE NOTE: If betel

leaves are unavailable,
you can substitute baby
cos lettuce cups.

Easter done
DIFFERENTLY
96 delicious.com.au
 GUEST CHEF.

Vibrant colours, punchy flavours and

contrasting textures star in these Asian-
inspired dishes from Adam D’Sylva, who
drew on favourite at-home recipes and
classics from his previous restaurants
to inspire an Easter feast like no other.
PHOTOGRAPHY Ben Dearnley
STYLING David Morgan
STORY Alison Turner

Prawn & shiitake lettuce

cups (p 100)

STYLE NOTE:
Marina Round Dining Table +
Mason Dining Chair, both from
loungelovers.com.au
(Used throughout)
GUEST CHEF.

Spiced wing dings with hot

& sour sauce (p 103)

RECIPE NOTE:
Marinating the chicken
for 24 hours allows the
flavours to really develop.
It also makes the chicken
tender and juicy once
cooked. They’re definitely
worth the wait!
Burrata with coriander relish
and charred roti (p 104)

delicious.com.au 99
 CRAB & HERB BETEL LEAVES chilli to a smooth paste. Stir in lime
WITH CHILLI JAM juice. Add sugar and fish sauce and
MAKES 12 mix until sugar has dissolved.
Place green mango in a large bowl.
12 betel leaves (from Asian grocers) Add nahm jim and toss to coat, then
1 ruby grapefruit, segmented, chopped set aside until required.
150g cooked spanner crab meat Preheat an oven grill to high. Arrange
(or other cooked crab, see note) scallops in shells over two large baking
1/ 3 cup Vietnamese mint leaves, torn trays. Cook under grill, one tray at a time,
1/ 3 cup coriander leaves for 3 minutes or until scallops just start
4 makrut lime leaves, thinly shredded to turn opaque (they will continue to
2 tbs lime juice cook on the shell once removed. You
2 tbs store-bought chilli jam don’t want to overcook them as they
2 tbs crispy shallots will go rubbery).
Top scallops with green mango
Arrange betel leaves on a serving plate. salad, and garnish with herbs, crispy
Place grapefruit, crab, herbs, makrut shallots and crispy garlic. Serve warm.

I f anyone was destined to become

a chef, it’s Adam D’Sylva. Growing
up in an Indian-Italian family, he was
lime leaves and lime juice in a medium
bowl and mix until well combined. Divide
between betel leaves and top with chilli
PRAWN & SHIITAKE LETTUCE CUPS
SERVES 4
surrounded by amazing food from birth. jam and crispy shallots to serve.
“I spent a lot of time in the kitchen as NOTE: You can purchase 150g packets 4 dried shiitake mushrooms
a child,” he says. “My nonna and my zia of frozen cooked spanner crab meat from 1 tbs vegetable oil
(auntie) would babysit me, and they were selected fishmongers. Defrost in the fridge 12 (450g total) large green prawns,
always cooking. They grew everything, like overnight, then drain well before using. peeled, deveined, finely chopped
proper Italians. They pretty much had a 1 onion, finely chopped
farm at their house, growing grapes, every SCALLOPS WITH GREEN MANGO 4 long green shallots, thinly sliced
vegetable under the sun; they made their AND RED NAHM JIM diagonally
own wine and sauces and salami. I just SERVES 8, AS A STARTER 1/4 cup (45g) water chestnuts, finely

thought everyone lived that way!” chopped

This enviable upbringing ultimately led 1 green mango cheek, peeled, cut into 8 large iceberg lettuce leaves, trimmed
to D’Sylva becoming one of Australia’s matchsticks (about 180g flesh) to form cups
most inspired chefs, responsible for 24 scallops in the half shell (we used Coriander leaves, to serve
some of Melbourne’s hottest menus, Hervey Bay scallops)
which have spanned modern Asian, Indian, Thai basil leaves, mint leaves, crispy DRESSING
Italian and everything in between. shallots and crispy garlic, to serve 50ml light soy sauce
“I’m lucky to have an understanding of 1 tbs shaohsing (Chinese cooking wine)
many different cuisines,” he says. “But RED NAHM JIM (MAKES 160ML) 3 tsp oyster sauce
one thing I’ve learned is to keep each 1 garlic clove 1 tsp sesame oil
cuisine really honest to what it is, and 3 coriander roots, well-washed
to focus on that balance of flavour. 1 bird’s-eye chilli, seeds removed Soak dried shiitake in a small bowl of
“These dishes are the kind that I like 3 long red chillies, seeds removed warm water for 10 minutes to soften. Drain
to cook at home – some of my favourite 1/ 2 cup (125ml) lime juice well, discard stems, then finely chop.
go-to Asian recipes; and the burrata with 60g palm sugar For the dressing, mix all ingredients
coriander relish and charred roti is a true 1 tsp fish sauce together in a medium jug. Set aside.
representation of my heritage.” Place a wok over high heat until hot.
For the red nahm jim, using a mortar and Add oil and prawn and stir-fry for 1 minute
FOLLOW ME: @adamdsylvachef pestle, pound garlic, coriander roots and or until just cooked. Add onion, shallot,

100 delicious.com.au
 GUEST CHEF.

“While these dishes are all ones I love to cook

at home, they’ve all been on my menus at
some stage, in some SHAPE OR FORM. ”

Scallops with green mango

and red nahm jim

RECIPE NOTE: You can

make the nahm jim up to
3 days ahead. Store in an
airtight jar in the fridge.
Shake before serving.
 “We’re a Catholic family, so we have fish on Good
Friday – lobster tails, oysters, PRAWNS. I just love
prawns. We have such fantastic seafood here.”

Bengali fish curry

RECIPE NOTE: You can

use any firm white fish
in this recipe, such as
flathead, ling or snapper.

102 delicious.com.au
 GUEST CHEF.

chopped shiitake and water chestnut, cover with boiling water. Stand for 10 SPICED WING DINGS WITH
and stir-fry for 3 minutes or until onion is minutes to soften slightly, then drain. HOT & SOUR SAUCE
cooked through and aromatic. Remove Heat mustard oil in a large saucepan SERVES 6-8, AS A STARTER
from heat and season with dressing. over medium-high heat. Add onion and Start this recipe 1 day ahead. You’ll
Divide mixture among lettuce cups cook, stirring occasionally, for 15 minutes need 2 large bamboo steamers.
and top with coriander leaves, to serve. or until dark golden brown. Add green
chilli, ginger and garlic and cook, stirring, 2kg chicken drumettes
BENGALI FISH CURRY for 1 minute or until fragrant. Add drained Vegetable oil, to shallow-fry
SERVES 4 mustard seeds and chilli powder and Coriander leaves and lime wedges,
cook, stirring, for 30 seconds or until to serve
11/ 2 tbs black mustard seeds fragrant. Add tomato and stir until well
100ml mustard oil (from selected combined. Reduce heat to medium and WING DING MARINADE
supermarkets and Asian grocers) cook, stirring occasionally, for 20 minutes 750ml shaohsing (Chinese rice wine)
2 red onions, sliced or until tomato softens. Remove from heat 1 cup (250ml) soy sauce
4 long green chillies, finely chopped and set aside, covered, for 15 minutes 150ml oyster sauce
80g fresh ginger, peeled, finely grated to cool slightly. Using a handheld stick 11/ 2 tbs caster sugar
10 garlic cloves, crushed blender, blend until smooth. 6 garlic cloves, crushed
1 tsp chilli powder Heat 1/4 cup (60ml) vegetable oil in a 5cm piece (25g) fresh ginger, peeled,
1kg ripe roma tomatoes, chopped large saucepan over medium-high heat. finely grated
1/ 3 cup (80ml) vegetable oil Add nigella seeds and cook for 1 minute
11/ 2 tbs nigella seeds or until fragrant. Add the curry sauce and HOT & SOUR SAUCE
12 black mussels, shells cleaned season with salt flakes. Add mussels, stir 11/ 2 cups (375g) brown sugar
and beards removed until well combined and coated in the 300ml red wine vinegar
12 extra large green prawns, peeled, sauce, then cover and cook, shaking 175ml sherry vinegar
deveined, tails intact the pan occasionally, for 3 minutes until 150ml raspberry vinegar
150g sugar snap peas, trimmed mussels start to open up. Add prawns 250g eschalots, finely chopped
4 skinless flathead fillets, boned and sugar snaps. Cook, covered, for 1/4 cup (60g) Dijon mustard

(about 100-120g each) 2 minutes or until prawns are just cooked,

Coriander sprigs, to serve sugar snaps are just tender and mussels SPICE MIXTURE
Steamed basmati rice, to serve have opened up completely (discard 1 tbs garam masala
any mussels that remain closed). 2 tsp curry powder
TOMATO RAITA Heat remaining 1 tbs vegetable oil in 1/ 2 tsp cayenne pepper

200g Greek-style yoghurt a large, non-stick frypan over high heat.

2 ripe roma tomatoes, finely chopped Season fish with salt flakes and cook for For the wing ding marinade, combine all
2 minutes each side or until golden and ingredients in a large non-reactive bowl.
For the tomato raita, combine yoghurt just cooked through (flesh should start Add chicken drumettes and toss until
and tomato in a bowl and season with to flake when tested with a fork). well coated. Cover and chill for 24 hours.
salt flakes and freshly ground black Add steamed rice to shallow bowls. For the hot & sour sauce, place sugar
pepper to taste. Mix to combine, then Tear fish into large pieces and place and vinegars in a large saucepan over
cover and chill until ready to serve. in bowls, then spoon over the curry. medium-high heat. Cook, stirring
To make the curry sauce, place Garnish with coriander leaves and constantly, until sugar dissolves, then
mustard seeds in a small bowl and spoon over raita, to serve. allow to simmer rapidly for 10-12 minutes
until mixture reduces by half and becomes
thick and syrupy. Remove from the heat
and immediately stir in eschalot. Stand
 a baking tray and set aside at room side or until warmed through and crisp.
temperature while your oil heats. Divide burrata among plates. Spoon
Place 5cm vegetable oil in a large over coriander relish, season with freshly
deep saucepan over medium-high ground black pepper and drizzle with
heat. Heat until it reaches 170°C olive oil. Serve with roti alongside.
on a thermometer (a cube of bread
will turn golden in 60 seconds when BROCCOLINI WITH KIMCHI
the oil is hot enough). Add wings, DRESSING
in batches, and deep-fry, turning, SERVES 6-8, AS A SIDE
for 3-5 minutes until golden and crispy. This dressing uses traditional kimchi
Transfer to a large plate lined with paper flavourings. It’s also great drizzled over
towel. Once all wings have been fried, toss steamed fish, roasted eggplant and
in the spice mixture to coat well. Pour over grilled mushrooms.
three-quarters of the hot & sour sauce
and toss again to coat. Transfer wings to 4 bunches broccolini, trimmed, thick
a serving plate and spoon over remaining stems halved lengthways
hot & sour sauce. Top with coriander leaves 1/4 cup (60ml) vegetable oil

and serve with lime wedges alongside. 1 long green shallot, thinly sliced
NOTE: You can prepare the hot diagonally
& sour sauce a day in advance while
the chicken marinates. KIMCHI DRESSING
100ml rice wine vinegar
BURRATA WITH CORIANDER 2 tsp gochugaru (Korean chilli flakes,
RELISH AND CHARRED ROTI from Asian grocers)
SERVES 4 50ml soy sauce
1 tbs sesame oil
4 store-bought frozen roti 5cm piece (25g) fresh ginger, peeled,
(from Asian grocers) finely grated
4 burrata 3 tsp caster sugar
Extra virgin olive oil, to drizzle
For the kimchi dressing, combine all
CORIANDER RELISH ingredients in a medium jug and stir
1 bunch coriander, washed, roots, stems until sugar dissolves. Season with salt
and leaves roughly chopped flakes and freshly ground black pepper.
1/4 cup (60ml) extra virgin olive oil Set aside until required.
for 5 minutes, then stir through mustard 2 garlic cloves Working in batches, blanch broccolini
until well combined. Cool for 10 minutes 1 tbs pine nuts in a large saucepan of boiling salted
at room temperature, then whiz in a 1 tbs lemon juice water for 30 seconds, then refresh in
blender until smooth. iced water. Drain well, then place in
For the spice mixture, combine For the coriander relish, place coriander, a large bowl with the oil. Toss to
all ingredients and 11/2 tbs salt flakes oil, garlic and pine nuts in a food combine and coat well.
in a large heatproof bowl. processor and whiz until almost smooth, Heat a large chargrill pan over high
Line two large bamboo steamers with pausing to scrape down the side of the heat. Chargrill broccolini, in batches,
baking paper and stack on top of each bowl as required. Be careful not to whiz turning occasionally, for 5 minutes or until
other. Set over a large wok of boiling for too long – you want the relish to be just tender and charred. Transfer to a
water on high heat. Drain wings from combined, but not too fine. Stir in lemon serving platter. Pour over kimchi dressing.
marinade and arrange in a single layer juice and season with salt flakes and Scatter with long green shallot, to serve.
in both steamers. Cover and cook for freshly ground black pepper. Set aside.
20-25 minutes until cooked through. Heat a chargrill pan over high heat. FOR MORE RECIPES FROM TOP CHEFS:
Transfer to a large wire rack set over Chargrill roti for 10-20 seconds on each delicious.com.au/recipes
 GUEST CHEF.

Broccolini with
kimchi dressing

delicious.com.au 105
CHOC
& AWE
For chocolate at its most transcendent, feast your eyes on these glorious creations.
Food editor Tracey Pattison has magicked up a divine collection of cakes, cookies,
crepes and more, ready to make your wildest chocolate dreams come true.
PHOTOGRAPHY Ben Dearnley STYLING David Morgan

Really good chocolate cake

with double-choc ganache
(p 109)

COOK’S NOTE: There’s

nothing quite like having
a really good, simple
melt-and-mix chocolate
cake up your sleeve – one
that wows everyone every
time it’s served up.
 WICKED.

The ultimate chocolate

cookies (p 114)

COOK’S NOTE: If you’re

going to make cookies,
go OTT with this recipe.
It delivers both crisp and
crunchy edges and a chewy
brownie at the centre.

delicious.com.au 107
 Hot chocolate
snacking cake

108 delicious.com.au
 WICKED.

HOT CHOCOLATE Add the eggs, one at a time, beating REALLY GOOD CHOCOLATE CAKE
SNACKING CAKE until just incorporated and scraping down WITH DOUBLE-CHOC GANACHE
SERVES 6-8 side of bowl. Add vanilla and beat until SERVES 8-10
Snacking cakes are just that – they’re combined. Sift flour and cocoa directly You’ll need a deep 20cm square or round
the perfect cake to keep in your kitchen, into bowl and beat on low until starting cake pan. Begin this recipe at least
so you (and your loved ones) can simply to combine, then pour in oil and milk. 5 hours ahead.
keep coming back over the next day Increase speed to medium-high and beat
or two to slice off sections for snacking briefly until well combined and smooth. 330g brown sugar
on… if it lasts that long! You’ll need Spoon mixture into prepared pan and 200g unsalted butter, chopped
a kitchen blowtorch for this recipe. level surface. Bake for 40-45 minutes 1 cup (250ml) milk
until a skewer inserted in the centre 1/ 3 cup (35g) dark cocoa powder, sifted

2 cups (440g) caster sugar comes out clean. Cool cake in pan for 2 cups (300g) self-raising flour
130g unsalted butter, at room 10 minutes, then transfer to a wire rack 11/ 2 tsp baking powder
temperature to cool completely. 3 eggs, at room temperature,
2 large eggs, at room temperature Once cake has cooled completely, lightly whisked
3 tsp vanilla bean paste make the choc-marshmallow frosting.
2 cups (300g) self-raising flour Place egg whites and sugar in a large DOUBLE-CHOC GANACHE
1 cup (100g) dark cocoa powder heatproof bowl and whisk until just 100g unsalted butter, chopped
1/ 3 cup (80ml) grapeseed oil combined. Set bowl over a saucepan of 180g milk chocolate, chopped
1 cup (250ml) milk simmering water over medium-low heat 180g dark (70%) chocolate, chopped
(don’t let the bowl touch the water). 300ml sour cream
CHOC-MARSHMALLOW FROSTING Whisk constantly for 4-5 minutes until 320g pure icing sugar, sifted
6 large egg whites, at room temperature sugar has completely dissolved and
11/ 2 cups (330g) caster sugar mixture is opaque and runny. For the double-choc ganache, place
1/ 3 cup (35g) drinking chocolate Immediately transfer to the clean bowl butter, both chocolates and sour cream
(we used Cadbury) of a stand mixer fitted with the whisk in a large heatproof bowl. Set bowl over
attachment and whisk on high speed a small saucepan of gently simmering
Preheat oven to 180°C/160°C fan-forced. for 8-10 minutes until tripled in volume water (don’t let the bowl touch the water).
Line the base and sides of a 22cm x and firm peaks form. Sift over drinking Cook, stirring occasionally, until mixture
2cm x 3cm-deep lamington pan with chocolate and whisk until well combined. is melted and smooth. Add icing sugar
baking paper. Immediately spoon frosting all over and whisk until very well combined and
Place sugar and butter in the bowl cooled cake, creating small peaks. Set smooth. Strain into a medium heatproof
of a stand mixer fitted with the paddle aside at room temperature for 30 minutes bowl and cover surface directly with
attachment. Beat on medium-high speed or until frosting is firm, then use a kitchen plastic wrap. Chill for 3 hours or until
for 1 minute until well combined. Scrape blowtorch to toast the meringue frosting ganache is a thick, spreadable
down side of bowl with a spatula. evenly. Slice and serve. consistency that holds its shape.
WICKED.

“I just adore this pie – it’s so DECADENT and moreish,

and when it stands at room temperature, the filling
SOFTENS and becomes more fudge-like.”
– Tracey Pattison | FOLLOW ME: @tracey.pattison

Cookies &
cream pie (p 112)

110 delicious.com.au
“This cake is always guaranteed
to IMPRESS, but is really quite
simple to prepare. Not that
anyone needs to know…”
White chocolate layer cake
(p 114)
WICKED.

To make the cake, preheat oven to 11/4 cups (185g) plain flour slightly, to evenly cover base. Cook for
180°C/160°C fan-forced. Line base 3 tsp fine instant coffee powder 30-40 seconds, then flip and cook for
and sides of a deep 20cm square or 11/ 2 tsp dark cocoa powder 20-30 seconds until cooked and light
round cake pan with baking paper. 4 large eggs, at room temperature golden around the edges. Transfer crepe
Place brown sugar, butter, milk and 2 cups (500ml) milk to a serving plate. Repeat with remaining
cocoa powder in a large saucepan over 50g unsalted butter, melted, at room batter, oiling pan between each crepe.
medium-low heat and cook, stirring temperature Fold crepes to form triangles, then
constantly, for 6-8 minutes until mixture 1 tbs brown sugar stack with figs, dollop with choc-hazelnut
has melted and is smooth. Remove pan Light olive oil cooking spray, cream and creme fraiche and sprinkle
from heat and stand at room temperature to cook with chopped hazelnuts to serve.
for 5 minutes to cool slightly. Add flour, 4 large black figs, quartered NOTE: You can find already peeled,
baking powder and eggs to chocolate 400g creme fraiche roasted hazelnuts in the baking aisle
mixture and whisk vigorously until well Peeled roasted hazelnuts, roughly of supermarkets. Crush using a mortar
combined and smooth. Pour into chopped, to serve and pestle, or by using the pulse button
prepared cake pan and level surface. in a small food processor.
Bake for 40-45 minutes until cooked CHOC-HAZELNUT CREAM
when a skewer inserted in the centre 150g dark chocolate, chopped COOKIES & CREAM PIE
comes out clean. Cool for 5 minutes in 150ml pure cream SERVES 8-10
pan, then remove from pan and transfer 1/ 2 cup (75g) peeled roasted hazelnuts, You’ll need a 6 cup-capacity pie dish
to a wire rack to cool completely. crushed (see note) (20cm base, 24cm top). We used a Pyrex.
Transfer cooled cake to a serving plate. Begin this recipe at least 3 hours ahead.
Remove double-choc ganache from For the choc-hazelnut cream, place
fridge and stir until smooth, then thickly chocolate and cream in a medium 4 x 133g packets Oreo cookies
spread over top and sides of cake. Serve. heatproof bowl and microwave on high, 150g unsalted butter, melted
NOTE: The generous amount of stirring every 30 seconds, for 1-2 minutes 360g dark chocolate, chopped
ganache means you can also halve the until chocolate has almost melted. Stand 300g mascarpone
cake horizontally and spread ganache for 2 minutes, then whisk until mixture is 3 tsp vanilla bean paste
over to form a filling, if desired. well combined and completely smooth. 600ml thickened cream (we used Bulla
Stir in hazelnuts and a good pinch of fine thickened cream)
MOCHA CREPES WITH salt. Set aside at room temperature while 1 tbs dark cocoa powder, sifted
CHOC-HAZELNUT CREAM you prepare and cook the crepes (mixture Dark chocolate, shaved into large curls,
SERVES 4 (MAKES 16) will thicken to a pourable consistency). to serve
This can be served as a filling brunch for To make the crepes, place flour, coffee
4, or will serve 8 for dessert after a meal. powder, cocoa, eggs, milk, butter and Split cookies in half, scrape off filling
If it’s for dessert and you’d rather not have sugar in a blender and whiz until and reserve filling in a small bowl.
caffeine at night, swap the coffee powder completely smooth. Stand at room Place cookies and melted butter in
for decaf or omit the coffee and use extra temperature for 30 minutes (this allows a food processor and whiz until well
dark cocoa powder instead. the gluten to relax so you have a lovely, combined and a fine crumb forms. Press
chewy crepe). over base (20cm) and side of a 24cm (top
Place a 26cm (base measurement) measurement) 6-cup capacity, round glass
non-stick frypan over medium-low heat pie dish. Chill for 1 hour until set firm.
and spray with a little oil. Once pan is Place dark (40%) chocolate and
hot, and working quickly, pour 1/4 cup mascarpone in a medium heatproof bowl
(60ml) batter into pan, shaking and tilting set over a small saucepan of simmering
water over low-medium heat (don’t let
base of bowl touch the water). Stir
constantly until completely melted and
smooth. Remove bowl from pan and
stand at room temperature for 5 minutes
to cool slightly, then pour into chilled
cookie base. Chill for 2 hours or until
pie filling has set firm.
 Mocha crepes with
choc-hazelnut cream

delicious.com.au 113
 Place reserved cookie filling and vanilla between each mound to allow for release any air bubbles, and level tops.
in the bowl of a stand mixer fitted with spreading, to create 8 cookies (4 per Bake both pans for 1 hour or until
the whisk attachment and whisk until well tray). No need to press down; they a skewer inserted in the centre comes
combined and smooth. Add cream and will spread during cooking. out with some moist crumbs attached.
cocoa powder and whisk until soft peaks Bake trays, one at a time and on the Cool cakes in pans for 10 minutes, then
form. Dollop high on top of pie filling. middle shelf in the oven, for 13-15 minutes transfer to a wire rack, upside down,
Sprinkle liberally with chocolate curls. until edges have crackled and centres to cool completely and flatten the
NOTE: You can prepare the pie base are slightly soft. Remove from oven and slightly raised tops.
and filling a day ahead. Lightly cover carefully and lightly press squares and For the frosting, place butter in the
and chill in the fridge until required. chopped pieces of dark (70%) chocolate bowl of a stand mixer fitted with the whisk
into tops of each hot cookie, then attachment and whisk on medium-high
THE ULTIMATE sprinkle lightly with salt flakes. Cool speed for 3 minutes or until very pale and
CHOCOLATE COOKIES on trays for 30 minutes, then transfer fluffy. Add icing sugar, milk and vanilla,
MAKES 8 to a wire rack to cool completely. Serve. and whisk on medium-low speed for 1
NOTE: Once completely cool, cookies minute or until well combined and fluffy.
150g unsalted butter can be stored in an airtight container, Transfer one-third of the frosting to a
180g dark (40%) chocolate, chopped at room temperature, for up to 3 days. medium bowl. Add 1 tbs cocoa powder
11/ 2 cups (225g) plain flour to remaining frosting in mixer bowl and
1/4 cup (25g) dark cocoa powder WHITE CHOCOLATE LAYER CAKE whisk until well combined and smooth,
1 tsp baking powder (COVER RECIPE) then transfer half to a separate small bowl.
2 large eggs, at room temperature SERVES 8-10 Add the extra 1/3 cup cocoa powder to
1/ 2 cup (110g) caster sugar remaining frosting in mixer bowl and
1/ 2 cup (110g) brown sugar 300g unsalted butter, chopped whisk until well combined and smooth.
180g dark (70%) chocolate, 135g broken 400g white chocolate, chopped To assemble, trim top of cooled cakes
into squares, remaining 45g chopped 11/ 2 cups (330g) caster sugar to level, then slice each cake in half
300ml milk horizontally. Place base of one cake
Preheat oven to 180°C/160°C fan-forced. 1 tbs vanilla bean paste on a serving plate, cut-side facing up.
Line 2 large baking trays with baking paper. 3 large eggs, at room temperature, Spread evenly with 1/ 2 cup dark chocolate
Place butter and dark (40%) chocolate lightly whisked frosting, spreading almost to the edges.
in a medium heatproof bowl set over a 3 cups (450g) self-raising flour Top with top half of cake, then spread
small saucepan of simmering water over Dark cocoa powder, for dusting with 1/ 2 cup milk chocolate frosting.
medium heat (don’t let base of bowl Top with base of remaining cake and
touch the water). Stir constantly until FROSTING spread with 1/ 2 cup white frosting.
melted and smooth. Remove bowl 500g unsalted butter, at room Top with remaining cake.
from pan and set aside. temperature Using a small offset spatula, frost
Meanwhile, sift flour, cocoa powder 960g pure icing sugar, sifted bottom third side of cake with the
and baking powder into a medium bowl, 1/ 3 cup (80ml) milk, at room temperature remaining dark chocolate frosting.
then stir through 1/2 tsp salt flakes. 1 tbs vanilla extract Clean your spatula, then frost middle third
Place eggs and both sugars in the bowl 1 tbs dark cocoa powder, sifted, side of cake with remaining milk chocolate
of a stand mixer fitted with the whisk plus extra 1/ 3 cup (35g), sifted frosting. Clean spatula, then frost top
attachment and whisk on medium-high third, then the top of the cake, with
speed for 3 minutes or until very thick Preheat oven to 160°C/140°C fan-forced. remaining white frosting. Dust top
and pale. Add one-third of the melted Line base and side of 2 x 20cm-round generously with cocoa powder and serve.
chocolate mixture and whisk gently on springform cake pans with baking paper.
low speed until just combined, then add Place butter, chocolate, sugar and milk
remaining melted chocolate mixture and in a large saucepan over medium-low heat.
whisk on low speed until just combined. Cook, stirring constantly, for 5-8 minutes
Add sifted flour mixture to egg mixture until completely melted and smooth.
and fold together until just combined Remove pan from heat and stand at room
(do not overmix). Working quickly, spoon temperature for 5 minutes, then whisk in
slightly heaped 1/3 cup measures of vanilla, eggs and flour until well combined
mixture onto the prepared trays in and completely smooth. Pour evenly into
mounds, leaving plenty of space in prepared pans, tapping bases firmly to

114 delicious.com.au
 WICKED.

SIMPLE CHOCOLATE BARK

SERVES 4-6
Simple
chocolate bark
290g dark chocolate, roughly chopped
290g milk chocolate, roughly chopped
2 tbs peeled roasted hazelnuts, halved
2 tbs freeze-dried raspberries
1 tbs slivered pistachios
1 tbs cacao nibs

Line a large baking tray with baking paper.

Place dark chocolate in a medium
heatproof bowl. Microwave on high,
stirring every 30 seconds, for 1 minute
30 seconds-2 minutes until almost
melted. Stir until completely melted and
smooth. Pour onto one half of prepared
tray, spreading out until 4mm thick.
Immediately sprinkle evenly with
hazelnuts and freeze-dried raspberries.
Place milk chocolate melts in a medium
heatproof bowl. Microwave on high,
stirring every 30 seconds, for 1 minute
30 seconds-2 minutes until almost
melted. Stir until completely melted and
smooth. Pour onto other half of prepared
tray, spreading out until 4mm thick.
Immediately sprinkle evenly with
pistachios and cacao nibs.
Chill for 30 minutes or until completely
set, then break into pieces to serve.

FOR MORE CHOC-TASTIC RECIPE

IDEAS: delicious.com.au/recipes
 Elegant design
meets Cali cool at
Proper Hotel, LA
~
(p 125)
PHOTOGRAPHY THE INGALLS

Discover... A NEW FOOD HAVEN IN VICTORIA’S HIGH COUNTRY | CHECK IN TO SANTA MONICA PROPER
HOTEL | THE LATEST TRAVEL NEWS | MEL LEONG’S TASTE OF TOKYO | WHAT TO EAT, SEE AND DO IN BODRUM, TURKEY
delicious.com.au 117
118 delicious.com.au
LOCAL.
 CLOCKWISE FROM
TOP LEFT: BOMA Merrijig’s
butterflied Buxton rainbow trout
with whipped tarragon citrus
butter; BOMA dining room;
BOMA head chef Cody Lewis;
Powers Lookout; BOMA mezcal
cocktails OPPOSITE FROM TOP:
Delatite Winery; Delatite
winemaker David Ritchie;
Riverfield Homestead

“IT’S THE KIND OF FOOD THAT HAS

YOU REACHING TO MAKE ANOTHER
RESERVATION, EVEN BEFORE
YOU’VE FINISHED YOUR MEAL.”

120 delicious.com.au
FOLLOW ME: @lindyalexanderwriter

ictoria’s High Country from chilli eggs and toasted wagyu

has long been known pastrami to silky hand-cut pasta with
as a destination for Italian sausage. The coffee is roasted
skiers, snowboarders, just down the road, and the sweet toffee
hikers and mountain notes of the Buellers Blend make for
bikers, but now the rugged alpine region an irresistible start to the day.
has become a burgeoning food mecca. The modern winery lunch is a thing
The two charming towns of Mansfield and of beauty at Delatite Winery. The scene
Milawa have everything you need after a is set with stunning mountain vistas, a
hard day on the slopes or in the wilderness, light-filled dining room and sun-soaked
or even if you’re just itching to escape terrace. Then come the food and wine.
the city. It’s time to make the pilgrimage. The first vines were planted by Vivienne
and Robert Ritchie in 1968, and in 2005
DESTINATION DINING their son David took over, focusing on
When Bonnie Rogers and Tristan Keene biodynamic principles. The natural, wild
opened The Fields, their modern casual yeast fermentation process yields clear,
eatery on Mansfield’s main street, they crisp wines, and the share plates in the
channelled their inner Kevin Costner. restaurant echo the commitment to
“We had an ‘if you build it, they will sustainability. The pillowy gnocchi
come’ mindset,” Rogers says. topped with mascarpone cream and
The couple had previously worked scattered with a spicy chorizo ‘rubble’
at nearby Mt Buller, and wanted to bring is a standout, especially when paired
a taste of the city to the country. The result with the 2021 estate pinot gris.
is a vibrant Palm Springs-esque restaurant Brown Brothers is an institution when
with a big dose of fun. Keene’s pan-Asian it comes to Australian wine, but it won’t be
menu is designed to share, and this is long until its Milawa restaurant becomes
food with punch – from crispy golden a destination in and of itself. Guided by
dumplings to beef rump with smoked what’s flourishing in the kitchen garden,
soy jus gras and ‘kimmichurri’ (Keene’s head chef Bodee Price creates superb
combination of kimchi and chimichurri). dishes measured in food metres, not miles.
Just 15 minutes from Mansfield is “Lots of chefs focus on the protein
BOMA in Merrijig, where, under a striking first,” Price says. “But we have such
geometric ceiling and gathered around an abundance of fresh produce that
a central fireplace, diners feast on fire- we build all our dishes vegetable first.”
licked seasonal dishes such as woodfired The result is a generous shared menu
asparagus with lardo or succulent that takes you by the hand (and stomach)
Roaring Forties lamb shoulder with through the season and the region – from
goat’s curd and tiny orbs of fresh peas. a fermented celeriac taco bursting with
For a hearty breakfast (that stretches fresh herbs to puffed beef tendon with
into lunch) and a solid caffeine fix, jersey ricotta and pickled black radish.
Mansfield locals head to the Mansfield It’s the kind of food that has you reaching
Coffee Merchant. It’s a spacious, to make another reservation, even before
industrial-chic spot serving everything you’ve finished your meal.
LOCAL.

HIGH COUNTRY LIVING Dutch Apple Pie Moonshine; it’s based

If you’ve ever harboured a desire to on a recipe from Hank’s grandmother,
be the lord or lady of a manor, look who baked the sweet treat for Hank’s
no further than Riverfield Homestead. birthday each year.
Sitting on 150 hectares just outside At Hurdle Creek Still in Milawa, owner
of Mansfield, with river frontage and and craft distiller Simon Brooke-Taylor
mountain views, the sprawling five- is rare in that he makes his base spirit
bedroom home marries English country from scratch. In doing so, he has
charm with an idyllic pastoral heritage. complete control over the flavours he
Mother and daughter team Jenee creates. Along with gin, Brooke-Taylor
and Madeleine Roberts-Thomson crafts other spirits, including a richly
have worked with stylist and decadent dark
decorator Belle Hemming “A PICNIC IS cacao liqueur as
to create a welcoming
homestead that’s grand
DEFINITELY IN well as pastis – a
traditional French
yet cosy, with layer upon ORDER WHEN aperitif, but with the
layer of texture, history
EXPLORING uniquely Australian
and tradition. taste of native
Another refurbished THE HIGH aniseed myrtle.
gem in the region is COUNTRY.” For gourmet
Lancemore Milawa, where groceries, head to
the vineyards, green fields and alpine Mansfield’s The Goods (next to The
peaks form a picturesque backdrop Fields and also owned by Bonnie
for the boutique hotel’s 40 rooms. Rogers and Tristan Keene) to pick up
The interiors capture a modern everything you need for a big night
high-country aesthetic, with the in – think fresh pasta with gourmet
furnishings reflecting the natural earthy sauces, smallgoods, pantry staples,
hues of the surrounding landscape – from sweet treats and natural wines.
reclaimed timbers and tonal concrete A picnic is definitely in order when
floors to sisal rugs. The in-house exploring High Country, and Milawa
restaurant, Merlot (named after the vines Cheese has some of the country’s best
it overlooks), is another great spot for fromage for your basket, such as the
seasonal paddock-to-plate dining. award-winning washed rind King River
Gold and the slightly sweet, crumbly
LOCAL KNOWLEDGE Milawa Blue. Just next door is The
As the owners of Swiftcrest Distillery, Milawa Kitchen, where artisan baker
a small-scale gin and vodka distillery Adam Rivett creates slow-fermented,
tucked away at the foot of Mt Buller’s small-batch bread and pastries using
alpine ranges, Hank and Carrie Thierry freshly milled wheat, rye and spelt.
live and breathe sustainability. The Don’t leave without a flaky cruffin or
distillery is off-grid and zero waste, two – especially if they’re honeycomb
their spirits use organic botanicals, and or lemon curd, lime and coconut.
mountain snowmelt is filtered through
granite bedrock from a spring on their
property. All this results in pure-tasting
spirits with hints of alpine and native DELICIOUS.COM.AU/TRAVEL
flavours. Grab a spot on one of their For more must-visit Australian
regular tours and ask to sample the destination inspiration.

122 delicious.com.au
 PARIS &
NORMANDY
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 PROPER HOTEL
With Santa Monica as
her muse, designer Kelly
Wearstler brings her
unmistakable brand of
eclecticism to the Westside Santa Monica, Los Angeles
with an art-filled oasis that
makes for a proper LA stay.
WORDS Chrisanthi Kaliviotis
PHOTOGRAPHY The Ingalls

F
ew hotels can truly lay claim to
being an “it” hotel. But when
global design guru Kelly Wearstler
is at the creative helm, the it-factor is
in-built. Between yoga studios, farmers’
markets and LA’s most famous sandy strip
sits Santa Monica Proper Hotel, the sunny
outpost of buzzy boutique hotel chain,
Proper. Like all properties within the
portfolio, this outpost takes its cues,
hues and motifs from its locale. Deeply
connected to its location and community,
its blueprint is beachy – from boundless
natural light to salty seaside flourishes and
a sandy palette, Santa Monica Proper
captures that quintessential SoCal-cool.
But it’s Wearstler’s bold and eclectic
approach to the hotel’s decor that really

compounds Proper’s cachet. Drawing

on her cult brand of interior design,
Santa Monica Proper blends beachside
brutalism with West Coast bohemia
to striking effect. Expressions of the
classic Cali aesthetic are explicit yet
unexpected: statement shells, light
hardwoods, grasscloths, soft curves and
towering indoor palms that sway gently
in the air-conditioned breeze. However,
it’s Wearstler’s contrast of this California
easy living with Mid-Century vintage
that truly gives the hotel its poetry. Walls
that undulate like waves, white-washed
alcoves, sculptural chaises, ornamented
woodwork and columns that birth big
bulbous tops sit alongside funky

delicious.com.au 125
 Westside. And it’s
heavenly. With front-row
seats to Santa Monica’s
impressive coastline
(and equally impressive,
jaw-slackening sunsets),
chic loungers, fluffy towels,
sunscreen, cooling aloe
and lemon-infused water
are all on tap.
Between dips, peruse
rooftop restaurant and
bar Calabra’s sundeck
menu, which offers
everything from yuzu salmon sushi to
tahini caesar salads. Calabra also nods to
LA’s Spanish roots, with Mediterranean-
inspired plates such as grilled Maine
lobster and crispy half chicken tagine,
served up in a swish bistro replete with
beach-style cabanas.
Hire a private poolside Downstairs, Palma – a lush living-room-
alcove for the day meets-library-meets-bar – dishes up
CLOCKWISE FROM
Italian-inspired cuisine through a California
TOP: Surya Spa; the
Rooftop Pool; suites lens, along with a newly reimagined
are the epitome of ‘wellness menu’, featuring Ayurvedic
Cali-cool; organic,
tasty and local produce
is on the menu at
Palma; the hotel’s
artwork is the result of
thoughtful curation

Memphis armchairs and modular Mid-Century sofas, showcasing the designer’s

fondness for both anachronism and anomaly.
Split across two buildings – a 1920s Spanish Colonial Revival landmark and new
curvilinear structure designed in collaboration with Howard Laks Architects – the
aesthetic continues onwards and upwards to its 271 guest suites. Rooms in the original
wing are floral and richly hued with patina; Art Deco lighting and glossy terracotta tiles
bunk beside textiles and wallpapers from the designer’s own collection. The modern
extension has a lighter palette – shades of oatmeal, putty and cream – and organic
textures, an ode to the local coastline. A brilliant arc-shaped bedhead reminiscent
of a California sunset is the showpiece in both, along with plush details like Bellino
and Fili D’oro linens, custom Parachute bathrobes, walk-in travertine showers, Aesop
amenities, mobile room keys and a Proper App to customise your in-room experience.
While wellness is a kind of religion in LA, in Santa Monica, it’s gospel. Proper is the
personification of this: from ‘detoxifying’ turmeric-spiked tonics to a dedicated yoga
deck and state-of-the-art fitness centre (complete with Peloton bikes). Most impressive
is Surya Spa; a spectacular sanctuary that will turn wellness atheists into believers. The
3,000-square-foot flagship is in consultation with Ayurvedic practitioner and herbalist
Martha Soffer (who counts Gwyneth Paltrow and Matt Damon as clients). Here, guests
can get their Goop on with a raft of treatments rooted in 10,000-year-old Ayurvedic
practices, including therapeutic massage, meditation, facials – even cooking classes.
The spiritual journey continues outside and seven floors up. Of course, no LA lodging
is complete without a rooftop pool, but Proper boasts the only one on the whole
 THE DETAILS

WHERE 700 Wilshire

lattes in partnership with Surya Spa. Here, the focus falls Boulevard, Santa Monica
squarely on local produce, best enjoyed with biodynamic wines, – walking distance to
seasonal cocktails and small-batch spirits. Lush and richly the beach.
properhotel.com/
detailed, the stunning hybrid space is the ultimate hip hang-out santa-monica
spot. A beachside hotel for the bold and the beautiful, Santa @santamonicaproper
Monica Proper is where cool, young things converge – guest WHEN TO VISIT Between
or not. The lobby – with its striking painting by local artist March and October, LA’s
sunniest months.
Jonathan Ryan and shell-esque desk – thrums at night with
ON-SITE PERKS
people in expensive jeans and equally expensive sneakers. The hotel has Tesla
It’s the scene to be seen, and rightly so – it oozes style. Model 3s available to hire.
But given Proper’s street cred, there’s no pretence or pomp. MUST-ORDER
This is Santa Monica, not Beverly Hills. It’s considered, not Any of the Ayurvedic lattes
on the wellness menu at
gaudy. Luxurious, not extravagant. Cool, not intimidating. While Palma, specially curated
the neighbourhood is there to be explored (via paddleboards, by Surya Spa’s founder,
surfboards and electric bikes, no less) you don’t need to leave Martha Soffer.
the hotel to encounter the best of Santa Monica. Your own dose MUST-DO
A Vinyasa yoga class on
of California dreamin’ isn’t just at your doorstep – it’s right the Olea Terrace or
inside. That’s the proper Santa Monica experience. Calabra Rooftop.

FOLLOW: @deliciousaus | FOR MORE DESTINATIONS: delicious.com.au/travel

 TRAVEL NEWS
Peruse our curated hot destinations, cool
stays, travel essentials & everything in transit.

CHECK IN
1. Check out Crete’s newest addition, Isla Brown
Chania Resort & Spa. Set to open next month, just
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is located on the Greek island’s northern coastline,
just 30 minutes from Chania. There are 148 spacious
rooms and suites, unique restaurant concepts, an
outdoor bar and lounge area, three swimming pools
and a spa and wellness centre. brownhotels.com
2. <RXƉOOƛQGWKH&DSHOODLQVLGHWKH\HDUROG
(GXFDWLRQ%XLOGLQJLQ6\GQH\ƉV6DQGVWRQH3UHFLQFW
RQ%ULGJH6WUHHWMXVWVWHSVIURPWKHLFRQLF6\GQH\
Opera House and Harbour Bridge. The new hotel is
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RƚHULQJVRQWKHJURXQGƜRRU+HDGXSWROHYHOVL[
DQG\RXƉOOƛQGDPHWUHKHDWHGLQGRRUVZLPPLQJ
pool. Keen to take a dip? capellahotels.com

CH
TE
L
T R AV E

FOUR OF A KIND

HOT SHOT CLOSE CALL SNAP HAPPY LISTEN UP

Ember Travel Mug² Ever broken or lost Don’t leave holiday You’ll never misplace
maintains your your phone while snaps just sitting your Airpods again
chosen temperature travelling? We do on your phone. when you carry them
for about three not recommend. Capture a memory in this stylish Bottega
hours, so your warm Keep your lifeline and print it instantly Venetta case. It
beverage stays safe and protected thanks to the Instax comes with a strap,
perfect from the in this Loewe case. Mini Evo Hybrid so you can wear it
first sip to the last The handy cross- Camera. This nifty around your neck.
drop anywhere you body strap means device gives you all It’ll also protect your
are. You can control you can carry your the perks of a digital ’pods from liquids
it via an app on your phone with your and polaroid camera or tumbles. $350,
phone. $299.95, hands free. $415, in one. $299, harvey bottegaveneta.
ember.com harrods.com/en-au norman.com.au com.en-au

128 delicious.com.au
From December 2023, keen
SKY’S THE LIMIT
skiers, mountain enthusiasts Come May, more than 1,000 drones
and epicureans can all will take flight each night to create a
experience the train’s Alpine
state-of-the-art light and sound show
debut. The routes will give
guests access to prime ski above Australia’s most iconic landmark,
destinations such as Megève, Uluru. Voyages Indigenous Tourism
Mont Blanc, Courchevel and Australia will host two nightly shows, in
Tignes-Val d’lsere in the most
glamorous way possible. the local Anangu language – the first with
belmond.com drinks and dinner at sunset; the second a
standalone. voyages.com.au

CRUISE REPORT
Celebrity Cruises is welcoming a
fourth ship to its Edge Series. Slated
to debut in December 2023, Celebrity
Ascent will feature an outward-facing
Resort Deck, staterooms that transform
into open-air verandas with the touch
of a button and more than 30 food
and beverage options. It will make its
maiden voyage from Florida. Bookings
are now open. celebritycruises.com/au

— Captain’s Choice
Captain’s Choice is returning to India in
October. The Spirit and Colours of India
15-day tour will take 58 guests via a private jet
from Singapore to some of India’s most iconic
sites on routes not accessible via commercial
airlines. You’ll tick the Taj Mahal, Udaipur
and Jaipur off your bucket list. The trip also
perfectly aligns with India’s biggest cultural
festival, Diwali. captainschoice.com.au

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

| CURATED BY CONSTANTINA DEMOS, FOLLOW ME: @constantinademos

 From street corners to the top end of town, Tokyo knows how to dish up the ultimate
food experience. Melissa Leong embarks on a culinary tour of Japan’s capital, and
discovers a whole new world of gastronomic adventure, hidden in plain sight.

PHOTOGRAPHY Nikki To

Tokyo’s lights are so bright, they

can be seen from outer space
OPPOSITE: Fresh produce for
sale at Toyosu Fish Market

130 delicious.com.au
GLOBAL.
GLOBAL.

CLOCKWISE FROM LEFT:

Tokyo is a city that fuses
the traditional and modern;
Tokyo at a quieter pace…
for now; Wagyumafia chef,
from outside, a slice of the
action and wagyu katsu
sando; sushi train at Toyosu
Fish Market; Omotesando
Hills shopping centre;
Melissa Leong

known for its packed streets and subways

at a slightly less frenetic pace. It makes
for a once-in-a-lifetime opportunity to
see a city slowly wake from its isolated
slumber. It’s gentler than I’ve ever seen
it, though no less rich and complex
when it comes to delving into a cultural
experience that is so uniquely Japanese.

THE INNER CIRCLE

Starting our week in Japan on a high
at members-only Wagyumafia – a brash
temple dedicated to elevating wagyu
beef to rock-star-level proportions –
is definitely an ideal way to highlight
the top end of town.
In all its guises – from air-dried and
silky, marbled morsels to flavour-bomb
gyozas and chewy ramen suspended
in lip-coatingly rich, beefy broth – it’s
a bit much, in the best possible way.
Here, jammed into the slimline,

B
ack when I first travelled exclusive space, the likes of David
to Japan as a newly minted Beckham and Ed Sheeran have dined,
adult not yet working in the underscoring a side of the city that you
world of food, I was utterly can’t possibly experience unless you
delighted to discover know someone who can hook you up.
that, when it came to eating out, Tokyo In fact, here in Tokyo, there’s an entire
was excellent at every level I could level of dining that exists, unbeknownst
access. From a 7-Eleven or standing to many who visit or even live here, that
izakaya to hole-in-the-wall ramen joints you can only access through connections
and fast-food chains, the Japanese with the right people. From Wagyumafia
“THE JAPANESE commitment to excellence on every to the hallowed rooms that house

COMMITMENT TO level is never more apparent than

when it comes to sustenance.
two-Michelin-starred Higashiazabu
Amamoto and one-Michelin-starred
EXCELLENCE ON EVERY Now, as a less-newly minted adult with Sushi Ryujiro, it’s not what you know,

LEVEL IS NEVER MORE the good fortune of calling the world of

food my job, the variety of options for
but who, that’ll get you in the door.
Who you need to know, if you’re
APPARENT THAN where I get to eat may have widened, but travelling from Australia, is Rachel Lang,

WHEN IT COMES TO the enduring egalitarian nature of great

food in Japan, from the gutter to the
founder of tour company Plan Japan.
For the past 20 years she’s been on a
SUSTENANCE.” (Michelin) stars, will always have my heart. deep dive when it comes to Japanese
Travelling to Tokyo just as visa culture and language, and most crucially,
FOLLOW ME: @fooderati restrictions ease means seeing a city building relationships with the people
delicious.com.au 133
GLOBAL.

CLOCKWISE FROM TOP

LEFT: Lunch at Michelin-
starred Ode; Ode chef Ode
Wakana; Marion Crepes in
Harajuku; the Golden Gai
is lined with more than
200 small bars; Tempura
Fukamachi; 7-Eleven egg
sandos; Toyosu Fish
Market; Sushi master
Ryujiro Nakamura

you really need to know. Whether it’s

a floor tour of Toyosu Fish Market or
getting French fusion palace Ode to
open just for your crew, being on tour
with her for the week is like a backstage
pass to every concert you want to go
to. But if you’re not riding her coat tails,
her advice is to find someone who
has, and ask for an introduction.
It sounds elitist, but it isn’t. The logic
behind the process is that many of these
restaurants are so small that guests are
more likely to truly value the meaning
of a seat at the table in every sense. For
the restaurant, it’s about controlling the
atmosphere of a space and providing
a respectful experience for every guest.

MEET THE MASTERS

AT A GLANCE A must, if you’re so fortunate, is to dine
sushi omakase (chef’s choice). Both Sushi
Ryujiro and Higashiazabu Amamoto are
about as revered as it gets in this regard.
of about 14 million.
Both Ryujiro-san and Amamoto-san have
spent a lifetime in training and the pursuit
of sushi perfection; each experience
a perfectly considered journey of
17-20 tiny but mighty steps, spanning
snacks and small composed dishes to
sushi that might just change your life.
At Ryujiro, the foie gras-esque richness
of Ryujiro-san’s famed monkfish liver; at
Amamoto, his famed tuna, kissed with
smoke. Do yourself a favour – put your
phone down and be present with the
meditative movements of hands to rice;
absorb the respect placed on pristine
seafood and the shun (seasonality)
drop at Shinjuku. This of it all. There is something to be said
for operating on a level where you
know just how little you need to do
 “THE IDEA OF
WRAPPING YOUR
ARMS AROUND
EVERYTHING TOKYO
HAS TO OFFER IS
LIKE TRYING TO
KNOW EVERYTHING
ABOUT MUSIC.”
GETTING THERE

Melissa Leong and

photographer Nikki
To were guests of Plan
Japan. Tours start from
$9,600pp, all-inclusive,
and feature food
experiences as well as
other specialised focuses.

department stores, you’re going to need

a restorative ramen. Menya Sho is known
for its rich, rustic pork broth, imbued with
breath of wok-smoky bean sprouts, the
entire experience given levity by a final
flourish of fresh ginger. Meanwhile,
Ramen Hayashida might be better
located for a post-Isetan shopping
to elevate produce to the best it can haul in Shinjuku, its clear, elegant broth
be… evidenced in a simple bowl of suppressed by the lightest seal of oil,
jewel-like Hokkaido ikura by Amamoto- keeping the broth hot and coating the
san, garnished simply with the slightest chewy noodles with rich, ducky broth.
suggestion of zest from a fragrant lime. If all else fails, at any time of day or
Speaking of shun, you don’t need a night, 7-Eleven’s egg sandos have gained
Centurion card and a guide to experience cult status the world over for their
the best of the season when it comes perfect, cloud-like texture, impeccable
to food, because it’s everywhere. The seasoning and consistency, no matter
Japanese connection to the seasons which store you happen to walk into.
and what each one brings is innate and The idea of wrapping your arms around
beautiful in its sensibility. You’ll see it in everything Tokyo has to offer, even just
the flavours of mochi on offer at a cafe when it comes to food, is like trying to
or in the selection of produce at a local know everything about music. It’s deep,
tempura restaurant (though even tempura layered, specialised… and impossible.
can be Michelin-starred in this city, such Don’t be daunted, though. Because no
as Tempura Fukamachi, a tiny family matter how you look at it, your first trip
restaurant near Ginza, that’s capable of to Tokyo will rarely be your last.
transforming fried food into an art form).
When you’re done mini-bar hopping
in the alleys of Golden Gai – the famed DELICIOUS.COM.AU/TRAVEL
warren of tiny watering holes fringing For more enticing destinations
Shinjuku – or want a break between to inspire intrepid foodies.

delicious.com.au 135
INDEX
— April 2023

STARTERS, SIDES
& LIGHT MEALS
Bitter leaf salad with figs, blue cheese
and macadamias .............................. p 56
Broccolini with kimchi dressing (V) .... p 104
Burrata with coriander relish and
charred roti (V) ............................... p 104
Cider-braised leeks with goat’s
cheese and hazelnuts (V) ................. p 17
Crab & herb betel leaves with
chilli jam .......................................... p 100
Pork & apple sausage rolls ................... p 82
Prawn & shiitake lettuce cups ............ p 100
Roasted baby carrots with nori
dressing ............................................ p 58
Salt-baked celeriac with miso butter,
90
coriander and shallots (V) ................ p 17
Scallops with green mango and red
nahm jim ......................................... p 100
Spiced wing dings with hot & sour Slow-roasted lamb shoulder with
“The hazelnuts
sauce .............................................. p 103 beetroot and mint salsa ................... p 94
Spice-roasted pumpkin with goat’s T-bone with honey-roasted carrots marry well
yoghurt dressing (V) ......................... p 94 and horseradish cream..................... p 93 with KALE
Whole roasted cauliflower with raisins,
and BEETS,
MAINS pine nuts and burnt butter (V) ........ p 90
Beetroot, kale & hazelnut quiche (V) ... p 86 especially in a
Bengali fish curry................................ p 103 SWEET THINGS silky custard
Caramel-braised pork hock with Almond cake with figs.......................... p 74
filling.”
root vegetable salad ........................ p 18 Anzac biscuit cheesecake with
Fish pie ................................................. p 81 honey-roasted macadamias ............. p 44 — M I C H A E L JA M E S
Lamb rack with romesco ...................... p 38 Chocolate & marmalade babka ........... p 65
Pesto pasta with white beans and Chocolate hot cross bun pudding ....... p 65
haloumi (V) ....................................... p 36 Chocolate mousse Helene................... p 46
Porchetta with celeriac remoulade Cookies & cream pie ...........................p 112
and pickled apple ............................ p 90 Croissant aux amandes ........................ p 66
Pumpkin, chickpea & feta pie (V) ......... p 84 Fig & pecan pull-apart with whipped
Roasted chicken with porcini mushroom brown sugar butter .......................... p 66
& apricot stuffing ............................. p 93 Giant hot cross scroll with maple
Roasted whole fish with long green glaze ................................................. p 62
shallots and sesame ......................... p 54 Golden ginger cake ............................. p 76

136 delicious.com.au
Hot chocolate snacking cake ............. p 109
Mags’ hummingbird cake ................... p 54
Mocha crepes with choc-hazelnut
cream ..............................................p 112
Passionfruit angel pies ......................... p 18
Perfect salted shortbread .................... p 73
Perfect tangy chocolate tart ................ p 73
Plum & almond danish ......................... p 69
Poached pear & hazelnut crumble
cake .................................................. p 58 65
Raspberry ricotta cake ......................... p 73
Really good chocolate cake with
double-choc ganache .................... p 109 DRINKS & EXTRAS “Laced with swirls
Semolina cake with lemon and Chicken liver pâté................................. p 52 of rich dark chocolate
fennel................................................ p 74 Chocolate & orange margarita ............ p 58
Simple chocolate bark ........................p 115 Puff pastry ............................................ p 81
and drenched in a
Strawberry gum marshmallows ........... p 41 Savoury shortcrust pastry .................... p 81 marmalade glaze,
The ultimate chocolate cookies .........p 114 Table loaf .............................................. p 84 you’ll find this
White chocolate layer cake .................p 114 Tomato chilli jam .................................. p 84
IMPRESSIVE
loaf hard to resist.”
— ANNEK A MANNING
86
58
(V) denotes vegetarian recipe

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delicious.com.au 137
 SS PORT
PA —
—
BODRUM
APRIL 2023

— Aegean
CLOCKWISE FROM LEFT:
Nadia Fairfax-Wayne once spent a Nadia Fairfax-Wayne; views
year living on the Bodrum Peninsula, aplenty at Maçakizi; you’ll
also get prime access to
and the media personality and content the Aegean Sea
creator can’t resist returning to this
Turkish seaside oasis. While it boasts
plenty of opulent hotels and yachts,
there’s still traditional food and culture
to be discovered. Fairfax-Wayne shares
how to enjoy the best of both worlds.

Maçakizi is the place

to be in Bodrum. It’s a temple for
laid-back luxury. I think there’s nowhere
in the world quite like it. As soon as Where to eat: There’s a small place in
you step out of your room you’re Türkbükü called Sheanai, which is named
overcome by a sense of beauty. The after the owner – a fabulous woman
glorious gardens and stone steps are whose home-cooked Aegean favourites What to do: How do you like to spend
one thing, but the view of the crystal- are the only thing on the menu. In fact, your time? There’s something for everyone.
clear blue waters of Türkbükü Bay will there isn’t a menu in the traditional There’s plenty of traditional village life
make your heart sing. If you want to sense, as Sheanai decides what to cook around the peninsula to be discovered. The
wind down and relax, there are outdoor on the day, using locally sourced food is seriously delicious and the people are
massage rooms and a super-chic produce. Think fish caught daily, so warm and welcoming. It’s a very authentic
marble hammam. Bliss out by kicking handmade meatballs (a family recipe), place to visit. If you want to spend the day
back on the sun loungers set on an jams made with fruits from the garden, on the water, I suggest boarding a traditional
over-water wooden deck, from which hand-rolled pastry, fresh herbal teas Turkish gulet to explore the numerous
you can jump straight into the sea. and more. You can get a taste of truly cerulean blue bays. Wanting to wrap the
classic Turkish cuisine here. My trip up with a bit of a health kick? Then I can
suggestion is to go in with an open mind recommend The LifeCo. This wellness and
and a hearty appetite. Did I mention detox centre will tailor a program to address
it’s also set right on the water? Staying whatever ailments you may have.
in the Türkbükü region, head to Garo’s.
The food here is simple, but tasty.
The restaurant has been around for
11 years and the tables and chairs are
set up right by the sea, so the views are
second to none. If you’re in the mood
for something a little more upmarket,
hop in the car and head to Orfoz. The
30-minute drive to the restaurant is
worth it. Freshly caught seafood is its
specialty. From lobster and crab to
octopus and prawns, whatever is caught
Bodrum from
on the day is delicately cooked and
St Peter’s Castle DELICIOUS.COM.AU/TRAVEL
OPPOSITE: Seaside plated up. Like most good restaurants
dining at Sheanai in Bodrum, Orfoz has been dishing For more travel ideas from
up delicious meals for decades. Australia and around the world.

138 delicious.com.au | FOLLOW ME: @nadiafairfax

 I L L I A N T
R
B

BA
BR I G H T

R O SSA

E M BR AC E TH E BO L D
Explore new wine and dining
experiences with Yalumba, Australia’s
oldest family-owned winery.