Índice para October 2018 em delicious

WHERE TO START for a spring clean this month? Brunch seems logical. The great Aussie brunch has well and truly gone global, currently making waves in New York as an array of expat eateries bring our fresh take on breakfast (and good coffee) to eager residents of the Big Apple. Back home, brunching options just get better (as Matt Preston wrote last year, ‘brinner’ – substantial breakfasts that double as dinner – is his favourite kind of meal). Given the ‘bottomless brunch’ is also becoming a popular at-home entertaining movement, we invited some breakfast pioneers to share their much-loved recipes on page 84, even convincing Emma Knowles of Sydney’s Ruby’s Diner, who also moonlights as a food stylist for delicious., to part with her secret recipe for coconut-chilli eggs with…

2124 likes, 52 comments Tiramisu has taken the world by storm this year, quickly becoming one of our favourite desserts of 2018. This version, from @guygrossi and Chris Rodriguez, really takes the cake when it comes to ticking all the right boxes. Find the recipe in the August issue. Photo: @markroperphotography Styling: @deborahkaloperfoodstylist LOVE AT FIRST BITE: I was married at the Lake House just over 30 years ago, right at the beginning of Alla Wolf-Tasker’s remarkable career in Daylesford (Extract, July 2018, p 104). The husband, as it turned out, was not a good choice. But the restaurant was. I ditched the husband after a few years, but I’ll always treasure my copy of the menu! Penny Hawe GREEN TEAM: Thank you Matt Preston for giving me a new…

“WITH BEETROOT, BERRIES AND KOMBUCHA, THIS HAS TO BE THE PRETTIEST LEMONADE YOU’LL MAKE THIS SUMMER.” BEETROOT, STRAWBERRY & GINGER KOMBUCHA LEMONADE MAKES 4 CUPS (1L) Begin this recipe at least 1 day ahead. 4 cups (1L) kombucha 1 large beetroot, peeled, cut into 1.5cm pieces 1 tsp finely grated ginger Pared zest of 1 lemon, plus finely grated zest of 1 lemon and juice of 3 lemons 2 tbs runny honey 1/2 cup (110g) raw sugar (we used Woolworths Macro) 1/2 tsp thyme leaves Ice, mint leaves and sliced hulled strawberries, to serve Combine kombucha, beetroot, ginger and pared zest in a large container. Cover and chill overnight or up to 3 days to infuse. When ready to serve, stir lemon juice and honey through kombucha mixture. To prepare…

“THIS YEAR AND NEXT I THINK IT WILL BE ALL ABOUT GOLD AND BRASS. I LOVE THESE TWO METALLICS, AND I THINK IF YOU ARE GOING FOR A PREMIUM LOOK, BRASS IS YOUR WEAPON OF CHOICE.” - KIRSTEN JENKINS, STYLE EDITOR…

ALPHA BOX & DICE ZAPTUNG PROSECCO NV $22 This is bright, refreshing stuff. This wine showcases simple fruitiness, crisp acidity, bubbles and vivacity. Drink it chilled, straight up, or better yet, splash Adelaide Hills Distillery The Bitter Orange in it to dial up the fun. ADELAIDE HILLS DISTILLERY THE BITTER ORANGE AUSTRALIAN APERITIF, $60 The Campari switch-out: an all-Australian distillate produced with natural flavours and no additives. It’s the perfect product to make Aussie Negronis or spritzes. It’s lightly tart, orange-y and delicious. NGERINGA UNCULTURED PET NAT 2017l, $30 The fun fizz: pet nats are naturally sparkling wines, and this one is vibrant, fizzy and full of citrus and apple-y fruit characters. Biodynamic farmed fruit contributes to this. Try with grilled octopus or squid. BLIND CORNER ROUGE CABERNET MERLOT 2017,…

AS THIS IS my last issue for delicious. I’d like to thank those of you who have tried out my recipes over the past year. I hope you’ve enjoyed making them and sharing them with your loved ones just as much as I have. I also hope you’ve picked up a few new recipes to try, and learnt a bit more about Malaysian cuisine. This final recipe is all about freshness. As we come into the warmer months, I thought it would be nice to incorporate some mild spices to the dish, and use grains and fresh herbs to ease into the salads and cold foods that come with summer. I chose quail because it’s not commonly used and is a great substitute for chicken, but feel free to swap…

5.28AM AND I’VE AWOKEN with the sort of blinding clarity that usually accompanies moments of great insight… or the onset of a migraine. Why is it that if I make a list of my favourite street food dishes, it is far longer that the great restaurant dishes I’ve eaten? And why is the memory of these dishes generally far, far clearer? I can almost taste the food and remember the texture. I can throw myself back to Bangladesh and that tiny, dark hole in the wall by the river in old Dhaka, where two old men are fishing out hot little flatbreads from a sunken oven, the orange glow of the embers playing on their faces. These cakes of bread are flaky, plain and delicious, eaten straight from a twist…

Take in Myanmar’s myriad of treasures, which were hidden from the western world for many years. With its headwaters found high in the Himalayas, Myanmar’s Irrawaddy River has long been a source of inspiration for intrepid travellers, artists and poets alike. It could be the aura of spirituality that draws them in, the tranquil countryside along the riverbanks, or the centuries-old pagodas and gilded temples that dot the surrounding landscape. A passage along this mesmerising waterway is the perfect way to take in Myanmar’s myriad of treasures, which were hidden from the western world for many years. Experience first-hand the country’s incredible culture and remarkable beauty on Scenic’s Luxury Irrawaddy River Cruise. The 11-day journey of a lifetime travels from Myanmar’s largest city, Yangon, to its culture-capital, Mandalay. Along the…

KIYA AZAMI, ABACUS, MELBOURNE CHORIZO, CHARRED ASPARAGUS, PRESERVED LEMON AND SPRING GREENS SERVES 2 ”This recipe works well for one reason alone: it’s simple and has nothing to do with being a chef; it comes down to good, local ingredients that you can pick up from your local farmers’ market. Try to meet the people who are growing your produce – these guys matter and need all the help they can get.” 2 tbs extra virgin olive oil, plus extra to serve 1 bunch asparagus, trimmed 1 chorizo sausage, thinly sliced on an angle lengthways 150g sourdough loaf, crusts removed, torn 1/4 preserved lemon, flesh and pith removed, skin shredded 50g goat’s feta, thinly sliced 1/2 loosely packed cup each baby spinach, watercress and warrigal greens (optional) Heat oil in…

SLOW-COOKED PIE WITH SMASHED PEAS AND CHARGRILLED ZUCCHINI SERVES 2 2 Herbert Adams Slow-Cooked Beef with Caramelised Onion & Cabernet Sauvignon pies 1 zucchini, thinly sliced lengthways Olive oil spray 250g frozen peas 1 tbs extra virgin olive oil, plus extra to serve Finely grated zest and juice of 1 lemon Small mint leaves, to serve Prepare pies according to instructions on the pack. Heat a chargrill pan or barbecue to medium heat. Spray zucchini with olive oil and cook for 2-3 minutes each side or until charred and tender. Transfer to a plate and keep warm. Meanwhile, cook peas in a saucepan of boiling water for 2 minutes. Drain and mash lightly with olive oil and 1 tbs lemon juice. Season. Arrange peas and zucchini on serving plates. Top…

CHAMOMILE RICOTTA CAKE WITH WHITE CHOCOLATE SERVES 10 Begin this recipe at least 4 hours ahead. 350g almond meal 140g unsalted butter, melted, cooled 65g caster sugar 21/2 tbs dried chamomile flowers (from tea and health food shops), plus extra to serve 11/2 titanium-strength gelatine leaves 150g pure icing sugar 400g firm ricotta, at room temperature Finely grated zest of 11/2 lemons and juice of 1 lemon 180g good-quality mascarpone, at room temperature 150ml thickened cream, whipped WHITE CHOCOLATE GANACHE 23/4 titanium-strength gelatine leaves 210ml thickened cream 320g white chocolate, finely chopped 240g Greek yoghurt Preheat oven to 180°C. Grease base and side of a 25.5cm springform cake pan and line with baking paper. To make base, whiz almond meal, butter, caster sugar and a pinch of salt flakes in…

1. CRATE (Jl. Canggu Padang Linjong; cratebali.com) Smoothie bowls, smashing breakfasts and barista-made cappuccinos overlooking rice paddies. 2. LACALITA (Jl. Pantai Batu Bolong 68; lacalongtime.com/lacalita-bar-ycocina) Fresh, zesty and flavour-filled Mexican fare. 3. LITTLE FLINDERS (Jl. Pantai Batu Bolong 76, Canggu; littleflinders.com) Perfect for those craving Melbourne cafe culture while overseas. 4. BOTTEGA ITALIANA (Jl. Pantai Batu Bolong 77; bottegaitalianabali.com) They call it a “gourmet Italian marketplace” – that means house-made pastas, a range of salamis, ’nduja and meats, and paninis and fresh bread. 5. DEUS EX MACHINA (Jl. Batu Mejan 8; deuscustoms.com/cafes/canggu) The Balinese outpost of the Sydney Camperdown institution serves jaw-busting burgers and other crowd-pleasers. 6. MONSIEUR SPOON (Jl. Batu Bolong 55; monsieurspoon.com) Expect crisp, buttery croissants, traditional choux eclairs, croque monsieur and more at this delightful French bakery.…

• LIQUID LAUNDRY for lunch or dinner (Huaihai Road West Section, Xuhui) • EL WILLY for Spanish bites (5/F, 22 Zhongshan Dong Er Road, Huangpu) • MERCATO for Italian food by chef Jean-Georges Vongerichten (6/F, Three on The Bund, 3 ZhongShan Dong Yi Road) • MR & MRS BUND serves modern French cuisine by chef Paul Pairet (6/F, Bund 18, 18 Zhongshan Dong Yi Lu) • VILLA LE BEC – BISTRO 321 for Asian accented French classics (321 Xinhua Road, Changning) • XIAOYANG SHENGJIAN is a must-visit for dumplings, with locations throughout the city • LOST HEAVEN offers contemporary Yunnan food in the French Concession (38 Gaoyou Rd) • DI SHUI DONG for traditional Hunan spicy food (56 MaoMing South Road) • CINKER PICTURES if you fancy a cocktail and a movie (HKRI Taikoo Hui, 3/F, 288 Shimen Yi…

YOU’RE INVITED… GET READY TO learn entertaining and design tips from the best, just in time for party season. Whether it be a long lunch in the garden this summer or Christmas Day itself, you’ll leave feeling confident you can throw an event like a pro. Enjoy canapés and drinks as experts from delicious. , Vogue Living and Miele share inspiring food styling, home design and garment care advice, plus how to dress your table for a beautiful soirée worthy of a magazine shoot. Brought to you by Miele, this exclusive masterclass will take place for one night only in Miele Experience Centres in Sydney, Brisbane and Melbourne. Don’t miss your chance to be at one of these exclusive events. Limited tickets are available, so book now. We’ll see you…

The July 2018 issue of delicious. arrived with perfect timing. In contrast to the usual busyness of my rural life, I’m holed up here on the couch with my crutches and a broken ankle! Having had the chance to read every word, I sent my husband off with a shopping list for so many dishes: Matt Preston’s silverbeet and chickpea puttanesca, all the marvellous pulse and grain recipes (Silvia Colloca, p 56), and can we perhaps finish off with the pear and honey caramel cobbler (Wicked, p 118)? Since I’m looking at six weeks of this, I can’t wait for the next issue. Thanks for softening the blow delicious.! Sue Wilson Congratulations, Sue! You’ve won the Kuvings ultimate kitchen pack, which includes the stylish Kuvings EVO820 cold press juicer (pictured),…

COURSE 1: MEXICAN Andy’s barbecue cuttlefish with burnt corn, buttermilk, manchego, lime and buckwheat (gf) and Matt’s roasted poblano chilli pickle with Pizzini ‘Rosetta’ Sangiovese Rosé 2017 COURSE 2: CHINESE Matt’s barbecue bugs and prawns with XO butter sauce and Andy’s charred greens with Pizzini Verduzzo 2017 COURSE 3: GREEK Spit-roasted lamb, garlic, rosemary and lemon Andy’s beets, whipped feta, pickled lentils and smoked almond salad Matt’s roasted stuffed red capsicums with Pizzini ‘Pietra Rossa’ Sangiovese 2015 COURSE 4: DESSERT VIETNAMESE : Matt’s coconut panna cotta with caramel sauce and peanut praline FRENCH : Andy’s chocolate mousse, hazelnut crunch and creme fraiche with Pizzini Picolit 2017 @mattscravat @threeblueducks @andyallen444 @pizziniwines…

WHEN I WAS a child, we had an abundance of fruit trees. We collected fruit that had dropped to the ground. I wish I knew then what I know now: green mangos would have been made into pickles; banana passionfruit made into curd; jams would have been peach or mulberry. Preserving strawberries gives them a delicious second life. Remove blemishes and freeze on a tray, then pack into containers. Puree and freeze in ice cube trays to use for desserts such as this strawberry parfait. Whiz 250g hulled strawberries in a blender until smooth. Whisk 250ml thickened cream to soft peaks and set aside. Place 250g caster sugar, 2 tbs glucose syrup, 1 tbs lemon juice and 2 tbs water in a small saucepan, bring to the boil and boil,…

“THANK GOODNESS THE WORLD OF BOLD COLOUR HAS HIT THE KITCHEN! I BELIEVE NOT ALL DESIGNS ARE NECESSARILY IMPROVED WITH TIME, SO RETRO APPLIANCES ARE WORTH A REVISIT NOT JUST FOR PERFORMANCE, BUT ALSO VISUAL DESIGN POINT.” – KIRSTEN JENKINS…

I’VE ALWAYS THOUGHT it unnatural seeing chefs plating up dishes with tweezers. It makes food seem clinical. But it doesn’t prevent the wonderful eating experiences. Apart from plucking hairs that grow in odd places (it happens as you get older), I’ve not had much use for tweezers, and never did I expect to use a pair to eat food and be rapt in the joy of it. And yet here we are, course two at the $4 million born-again Quay, and I’m like a kid in a rock pool selecting hand-harvested raw scallop, clam, squid and seaweed – with tweezers – from a pool of virgin soy and aged vinegar. It’s one of the most festive celebrations of the sea I’ve eaten and blew apart any perceptions I may have…

• Five-star Scenic Aura with one-bedroom balcony suites• Four exclusive Scenic Enrich experiences• Your choice of six Scenic Freechoice activities• Two Scenic Sundowners events• 32 meals (11 breakfasts, 11 lunches and 10 dinners)• Complimentary beverages on board all day• Scenic cruise director and tour director with expert local guides• Butler service for all guests• Complimentary Wi-Fi• All tipping and gratuities• The only Australian-owned river cruise line…

COLIN FASSNIDGE’S CLAMS WITH GARLIC BRIOCHE GRATIN SERVES 4 AS A STARTER 150g brioche, crusts removed 1 large garlic clove, crushed 1/4 bunch flat-leaf parsley, leaves picked, finely chopped 21/2 tbs extra virgin olive oil, plus extra to serve 1kg clams (we used Cloudy Bay Storm Shell clams – substitute other clams) 1/4 cup (60ml) white wine (we used a Marlborough sauvignon blanc – quantity depends on number of clams) Preheat the oven grill to high heat. To make the garlic brioche crumb, pulse brioche, garlic and parsley in a food processor to form coarse crumbs. Toss 2 tbs oil and clams in a bowl. Heat a saucepan with a fitted lid over high heat until very hot. Add clams and immediately cover. Cook, shaking pan occasionally, for 1 minute.…

Herbert Adams has been creating delicious pies for more than 100 years, and its Gourmet Wine Infusions range brings to life an exciting blend of flavours. Choose from three irresistible options: Slow-Cooked Beef with Caramelised Onion & Cabernet Sauvignon, Slow-Cooked Beef with Shiraz & Cracked Pepper, and Slow-Cooked Beef with Portobello Mushroom & Merlot. Each pie is crafted with a mouth-watering combination of quality ingredients, including 100 per cent Australian slow-cooked beef and wine from Victoria’s Swan Hill region, all wrapped in Herbert Adams’ signature golden, flaky pastry. The Gourmet Wine Infusions range is available at all major supermarkets. • For more information visit herbertadams.com.au or find @herbertadamsau on Facebook…

GOURMET DELIS AND grocers, al fresco dining, and stylish restaurants and cafes… Melbourne’s newest suburb, YarraBend, is building on local passion for quality food and diverse dining experiences. The new foodie hub is part of the Glenvill Group’s reworking of the Amcor paper mill site in Alphington. Once complete, YarraBend will comprise five precincts, with the Artisan precinct boasting food and dining options picked by chef and Fairfield local Scott Pickett. Pickett, YarraBend’s food curator and consultant, has lived in the area for 15 years and his renowned, award-winning restaurants – Saint Crispin and Estelle Bistro – are just around the corner. “Melbourne’s north has a great community feeling,” says Pickett. “Streets like High Street offer so much variety and that’s the feel we want with YarraBend.” Culinary House will…

1. Addition Studio marble dumbbell, $99.95 each, additionstudio.com 2. Running Bare High Rise ‘Seeing Stars’ full-length tights, $99.99, runningbare.com.au 3. Beats Studio3 wireless over-ear headphones ‘The Beats Decade Collection’ in Defiant Black-Red, $449.95, from Apple (apple.com/au) 4. Margot jacket, $189, from The Upside (theupsidesport.com) 5. Gym hooks (large), $99 each, from Hay (hayshop.com.au) 6. Running Bare ‘Sweat Sesh’ gym towel, $34.99 7. Reebok ‘Classic Leather’ unisex sneakers, $129.95, from The Iconic (theiconic.com.au) 8. Adidas Performance ‘3 Stripes Power’ medium backpack, $50, from The Iconic 9. Local Supply ‘Freeway’ sunglasses, $79.95, localsupply.com 10. Bonds ‘Spliced’ sports shorts, $34.95, bonds.com.au 11. Adidas Performance Essentials Linear ‘Oh Fleece’ hoodie, $90, from The Iconic 12. Bonds Originals pullover hoodie: $59.95 13. Basketball, $5, from Kmart (kmart.com.au) 14 . Bonds Originals shorts, $39.95 15. Dance bra, $89, from The…

• THE SLOW This 12-room hotel will appeal to the creative types – there’s edgy artwork adorning the walls, the cool sounds of Reverberation Radio piping through rooms and common areas, and the designer-led suites feature bespoke furniture, lush greenery and muted decor. We particularly like the clever additions such as Bali Belly Aid in the mini-bar. On the top floor there’s a rooftop for events and festivals. theslow.id • HOTEL TUGU BALI Set among verdant tropical gardens, Tugu Hotel Bali is a surprisingly Zen oasis of 21 rooms in the heart of bustling Batu Balong. Indonesia’s largest collector of Chinese and local artworks and cultural antiquities owns this boutique hotel – and you’ll find many artefacts on display around the property. Tugu also offers a range of activities to connect you…

viva Italia Renowned Italian brands Smeg and Dolce & Gabbana have joined forces to create the ‘Sicily is my love’ range. The stylish appliances feature Dolce & Gabbana’s striking motifs, and bring high fashion to the kitchen. Visit: smeg.com.au/sicily-is-my-love the real deal Made with premium organic wheat, Hakubaku Organic Ramen is Australia’s bestselling authentic Japanese noodle. The slightly chewy texture makes it the perfect addition to a hot broth. Visit: hakubaku.com.au classically cool With a nod to retro, Italian appliance brand Artusi’s ’60sand ’70s-style refrigerators come in three classic colours: black, white and red. Playful design meets modern technology, with its wine drawer, LED lighting and static cooling. Visit: artusi.com.au straight to the sauce An Aussie classic, Masterfoods expertly blends sun-ripened tomatoes and a mix of spices to create the…

SYDNEY WHERE MIELE EXPERIENCE CENTRE, 3 Skyline Place, Frenchs Forest, NSW WHEN 6pm to 8pm, Tuesday, October 9 BRISBANE WHERE MIELE EXPERIENCE CENTRE, 63 Skyring Terrace, Newstead, QLD WHEN 6pm to 8pm, Wednesday, October 24 MELBOURNE WHERE MIELE EXPERIENCE CENTRE, 206–210 Coventry Street, South Melbourne, Vic WHEN 6pm to 8pm, Tuesday, October 30 TICKETS BOOK $39 PER PERSON (includes a $25 Miele voucher) delicious.com.au/mieleexperiences…

BRUNCH ESSENTIALS Beetroot, strawberry & ginger kombucha lemonade, p 23 Coconut-chilli eggs with dhal, p 91 Chamomile ricotta cake with white chocolate , p 125 “Weekend brunch kitchen parties are the new dinner parties for me. And roti is good for any time of day, especially when served with Emma Knowles’ coconut-chilli eggs. You can prep your kombucha during the week, and this decadent cake the day before, so all you have to do on the day is grab some market-fresh flowers to style your table. Enjoy!” Hayley Incoll, Creative Director VEGIE DELIGHTS Roast baby carrots with salsa verde and green tahini, p 72 St Hugo Barossa GSM 2015 Gigli with chickpeas and za’atar, p 78 St Hugo Chardonnay 2017 Pumpkin, salted ricotta and honeycomb, p 61 St Hugo Eden…

• BEETROOT comes in purple white or golden varieties and is rich in vitamins and antioxidants At its best right now, this versatile veg can be eaten raw or cooked. • AVOCADO is packed with monounsaturated fats, vitamin E and folate. This ever-popular fruit is the star of one of the biggest millennial food trends: smashed avo on toast. Those grown in southeast Queensland and northern NSW are peaking at this time of year. • WHITING is known for its delicately flavoured white flesh. Thirteen species of the fish are found in Australian waters, with sand whiting season at its height between July and December. • PINEAPPLE , the quintessential summer fruit, is high in vitamin C. Australian pineapples are picked at their peak, so there’s zero waiting time for them to ripen and…

BEES ARE RESPONSIBLE for pollinating about one-third of food crops around the world – everything from almonds to avocados – but populations in North America and Europe have been decimated by the varroa mite parasite and monoculture, which is a double-edged sword that causes habitat loss and pesticide poisoning. These threats don’t necessarily kill bees immediately, but affect their immunity, memory and everyday functioning – much in the same way as one cigarette won’t kill you, but smoking two packs a day eventually might. This perfect storm is called Colony Collapse Disorder and causes around a 30 per cent annual die-off in colonies around the world. Everywhere, that is, except Australia. It seems we are the lucky country for bees (and farmers, too, who benefit from their pollination services). We…

“THE LATEST TREND HERE IS TO APPLY THE MONOCHROME PALETTE TO INDUSTRIAL-STYLE KITCHENS, WHICH MAKE USE OF ELEMENTS LIKE CONCRETE SURFACES AND MATT-BLACK RACK SHELVING.” – DARREN PALMER…

POOR DANNII MINOGUE. Her tones don’t really float my boat, but even I can recognise that if she’d been born into another family, she might have had a shot at becoming the Queen of Pop. Sure, she’s done well, but you know, there’s someone called Kylie slapping her in the face with the wet fish of sibling rivalry. Mirror dory is the Dannii of the deep blue. Big brother John Dory, arguably the world’s most famous fish, has long cast a shadow over mirror dory, making it play second fiddle always and forever (why do I know a Kylie song?). “Every year, I plan to do something to improve its reputation, and every year, by October, I’ve forgotten to do so and the season has ended,” says John Susman of…

FAST, NUTRITIOUS, TASTY and economical: these vegetarian recipes from Tom Walton, of Bondi’s The Bucket List and Nudefish Poké, hit every target on the family-friendly front. The young chef credits the plant-heavy Middle Eastern cooking learnt at the feet of his ‘adoptive’ grandmother for his love of vegies. “I find cooking with vegetables at home more exciting and creative,” he says. “I care a lot about my health and do feel better for it. My wife is vegetarian, too, so we eat vegetarian at home. These recipes are ones I cook often and are great for family dinners, as they are a fantastic way to eat well, with lots of flavour and less pressure on the back pocket. They also have the added benefit of making for epic leftovers, so…

BRIDGET JONES’S PAN-FRIED SALMON WITH PINE NUT SALSA SERVES 4 (OR HALF THE RECIPE IF YOU’RE ON THAT SECOND DATE!) “This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby. ‘From Ottolenghi,’ says Dempsey, ‘delicious and healthy!’ And easy, we might add! What sounded like a bit of product placement on our part was, in fact, no such thing. The recipe didn’t even exist on our menu, so this is a retrospective acknowledgement.” 100g currants 4 (500g) salmon fillets (skin on), pin-boned 100ml olive oil 4 (180g) celery sticks, cut into 1cm dice, leaves removed but kept for garnish 30g pine nuts, roughly chopped 40g capers, plus 2 tbs brine 40g (about 8)…

MACARONI, RADISH & CHORIZO SALAD SERVES 4 AS A SIDE 1/4 cup (75g) whole-egg mayonnaise 1/2 tsp ground chipotle 2 tbs piccalilli pickle 250g macaroni 2 fresh chorizo, casings removed 2 tbs extra virgin olive oil, plus extra to serve 1/2 red capsicum, seeds removed, finely chopped 2 celery stalks, thinly sliced Finely grated zest and juice of 1 orange 1/2 bunch heirloom radishes (substitute red radishes), trimmed, very thinly sliced (we used a mandoline) Finely chopped chives and snowpea tendrils (substitute baby rocket), to serve To make the dressing, combine the mayonnaise, chipotle and pickle in a bowl and set aside. Cook macaroni in a saucepan of boiling salted water according to packet instructions. Drain and set aside. Place chorizo in a small food processor and pulse until finely…

“THE COMMUNITY HAS BEEN SO SUPPORTIVE. RESTAURANT OWNERS HAVE BEEN SENDING ME FLOWERS, OFFERING ME HELP WITH PRODUCE AND STAFF.” FORGET ABOUT METER MAIDS and leering skyscrapers, the Gold Coast is shaking off its reputation for the tacky, and proving itself as adept at food as it is at surf breaks. Restaurant Labart is the latest resident of Burleigh Heads, and comes courtesy of revered Sydney chef Alex Munoz Labart. With a résumé boasting stints at fine diners est., Marque and Cirrus Dining, Labart has arrived in the Sunshine State armed with a hefty reputation. While Munoz Labart’s wife, Karla, is a Gold Coast local, it wasn’t family that inspired the move, but a desire for a better work/life balance. “I love Sydney, I’m a Sydney boy,” Munoz Labart explains.…

What is it that makes a hotspot, well, hot? Is it an edgy and creative sensibility? Is it that it’s peopled with culturally dynamic types? Maybe it’s in direct proportion to the amount of street art that adorns local buildings. One thing is certain, a hotspot is never truly hot unless there’s a certain level of culinary swagger in the mix. And that’s certainly the case with Canggu, a once-sleepy seaside village that now boasts an exciting energy and a proliferation of interesting and diverse eateries. A decade ago, Canggu – or ‘The Gu’ as some expats call it – was little more than a smattering of villas surrounded by rice paddies. While the breaks off Echo Beach have been a long-time magnet for surfers, today super-hip beach clubs have…

SHANGHAI IS EVER appealing to the modern traveller, offering variety, architecture, entertainment, heritage, luxury and much more. Whether it’s experiencing the Shanghainese specialty xiao long bao (soup-filled dumplings), cycling the tree-lined streets of the French Concession, walking through the historic centre or gazing up at the futuristic skyscrapers of The Bund, this ‘Oriental Paris’ is a crossroads of old and new and has plenty to discover right around the clock. A WALK THROUGH HISTORY Any impression of Shanghai wouldn’t have the full impact without a tour of The Bund, the waterfront area in central Shanghai. Begin at the Fairmont Peace Hotel at East Nanjing Road, once the most luxurious and expensive hotel in Shanghai. Take a walk through to view the colonial-style interiors and inhale the subtle scent of cloves…