Índice para August 2016 em delicious

IF YOU HAD asked me 12 months ago which places, faces and foods would be trending in 2016, I would never have said mince (although many Mums would say mince never went out!), or green smoothies, or chicken, or #freakshakes – don’t knock it ‘til you try my favourite post-workout shake opposite. Yet here we are, watching food and lifestyle trends rival fashion in their velocity and unpredictability. It’s why we do an annual trend issue; it’s exciting to learn new cuisines, or try new twists on old favourites (such as Hamish Ingham’s take on the revived trifle), yet take comfort from staples that never go out of style (from roast pumpkin to chocolate brownies). If you’re anything like me, you’re always on the lookout for a new city to…

“I’ve left delicious. open at the page where I’d like to go,” said my reluctant-to-holiday, avocado farmer husband. Six weeks later we were in Ha Giang province (Global flavours, April 16, p 126) trekking through the very same ancient rice terraces, drinking ‘moonshine’ rice wine with remote Hill Tribe farmers and relishing the inventive and delicious North Vietnamese cuisine of Pan Hou Village. Thanks delicious. for inspiring my husband to leave the farm for his first holiday in 4 years. One neither of us will forget! Chris Culross, via email ED’S NOTE: Congratulations, Chris! You’ve won a Smeg 50’s Style Blender valued at $299. This retro-style appliance will have you whipping up smoothies and other treats in no time. For more information, visit: smeg.com.au . Send…

MENU Fried seasoned pasta Limoncello spritzer House pickles and Woodside goat’s curd; Veal tongue tonnato, anchovy, tuna mayonnaise, fried capers Adelina ‘Eternal Return’ Arneis, Adelaide Hills, SA 2015 Fernet-Branca chicken liver crostini Landaire Vermentino, Padthaway, SA 2014 Campanelle, smoked eel, chilli, peas, lemon Freeman Vineyards ‘Secco’, Rondinella Corvina, NSW, 2011 Boston Bay pork rack, root vegetables, celeriac sauce Tenuta Pandolfo, Sangiovese Superiore, Emilia-Romagna, 2014 Hazelnut cream & meringue cake Borgo Maraglianno ‘La Caliera’, Moscato d’Asti, Piedmont, 2015 BE TRANSPORTED TO THE streets of Italy and raise a glass with us as delicious . heads to the new star of Adelaide’s dining scene, Osteria Oggi. Simon Kardachi and chef Andrew Davies (pictured), the team behind lauded Press Food & Wine, invite you to a special dinner showcasing the abundant food Oggi,…

SYDNEY ROCK OYSTER Sydney rock oysters are endemic to Australia and, as such, have been eaten for thousands of years by indigenous Australians. Generally smaller than the introduced Pacific oyster, Sydney rocks are rich, creamy and pleasantly oily, and differ in flavour depending on where they’re grown, from eastern Victoria to Hervey Bay in Queensland. Learn to shuck them yourself, or befriend a fishmonger who will do it for you, to ensure that they’re fresh and the brine is kept in the shell (careless fishmongers wash the brine away during shucking). Oysters will also keep longer unopened. Throwing them back raw is a no-brainer, but they’re also great crumbed and fried (think po’boys), or steamed served with soy dressing, ginger and shallot. SAND WHITING A small fish that schools in…

IN VOGUE I heard from a very reliable source that one of the biggest trends at this year’s Australian Fashion Week was ‘statement jewellery’. Bold, chunky pendants, cuffs and collars with vivid hues and plenty of eye catching accoutrement. I’m not envisioning a change in career to start advising you on fashion. Heavens, I barely get myself out of my ‘wine-tasting tracksuit’ most days. What it got me thinking about though, is what’s happening in the cutting edge of drinking. What’s hip, what’s next, what are the fancy-haired (or bearded) set pouring? Pet Nat: Pet nat is short for petillant naturel (naturally sparkling), made by putting a wine that is still fermenting into a bottle. The ‘live wine’ creates bubbles from the natural fermentation. Best examples are easy to drink…

THE GOLDEN TOUCH Plucked from the farms of Victoria’s Goulburn Valley, Ardmona tomatoes are a product of Australia’s golden soil. TOMATO BUTTER CHICKEN WITH CORIANDER RAITA SERVES 6 1/2 cup (150g) tandoori paste 1 cup (280g) thick Greek-style yoghurt Juice of 2 limes, plus lime wedges to serve 1kg chicken thigh fillets, cut into 6cm pieces 1 tsp ground turmeric 50g unsalted butter 1 tbs olive oil 1 onion, finely chopped 4cm piece ginger (20g), grated 1 long red chilli, roughly chopped, plus extra sliced fried chilli to serve 400g can Ardmona Diced Tomatoes 1 cinnamon quill 2 tsp garam masala 1/2 tsp each ground cumin, coriander seeds and smoked paprika (pimenton) 1/4 cup fresh curry leaves, plus extra whole fried leaves to serve Cooked brown rice, micro coriander and…

GET CREATIVE AT HARVEY NORMAN HOMEGROWN HERO CHEF’S PRODUCE CHOICE: CHISWICK-GROWN BEETROOT “The rush is addictive,” says Laura Baratto, head chef at Chiswick at the Gallery, located in the Art Gallery of NSW in Sydney. “It’s all about meeting deadlines head on.” Laura thrives in the kitchen. Having started her career in the kitchen at ARIA Sydney, she also worked at Chiswick Woollahra when it opened in 2012 and moved over to be the head chef at Chiswick at the Gallery when it opened in 2014. “I love getting creative with produce. I look at a raw ingredient, like beetroot, and think of ways I can use it to put personality on a plate,” says Laura. Fresh produce is at the heart of the menu at Chiswick at the Gallery.…

“OUR TABLE IS A 120-YEAR-OLD SHEARER’S TABLE THAT HAS BEEN HANDED DOWN THROUGH MY FAMILY.” Light, healthy eating in winter can sometimes seem like a tall order, but it’s part of the everyday for Sydney nutritionist, TV chef (she’s the good chef on Channel Ten’s Good Chef, Bad Chef) and mum Zoe Bingley-Pullin. “For me, food is the essence of life and family. I love food, bringing my friends together, having a good chat, a good meal, and they always know they’re going to get something healthy, but really tasty.” It’s a point Zoe is passionate about: eating well does not mean sacrificing flavour. “Luxe health food does not have to be complicated,” says Zoe, who has used spices including sumac and paprika, citrus and plenty of fresh herbs to…

IKUEI ARAKANE Ikuei Arakane (Kin San) is the chef behind popular restaurants in Melbourne and Hobart. SASHIMI & RADISH SALAD SERVES 4 6 mixed radishes (such as Champagne, French breakfast and purple daikon), thinly sliced 5cm daikon, thinly sliced 200g sashimi-grade salmon, thinly sliced 2 cups mixed soft salad leaves (such as dandelion, endive and amaranth) 1 tbs white sesame seeds, toasted Kewpie Japanese Dressing: Sesame Soy, to serve Place the radishes and daikon in a bowl of iced water for 2-3 minutes to crisp up. Drain and pat dry with paper towel. Arrange the salmon on a serving plate. Top with radishes and daikon, and scatter with leaves and toasted sesame seeds. Drizzle with dressing to serve. DRESS TO IMPRESS Add authentic Japanese flavours to a huge array of…

MIDDLE-EASTERN LAMB FLATBREADS MAKES 4 1 cup (150g) self-raising flour, sifted 1 cup (150g) wholemeal plain flour, sifted 1 cup (280g) thick Greek-style yoghurt, plus extra to serve 1/3 cup (80ml) extra virgin olive oil, plus extra to brush 1 onion, sliced 2 garlic cloves, finely chopped 1 tsp each ground coriander and cumin 1 tbs ras el hanout spice 500g lamb mince 150g marinated feta cheese Mint leaves, pomegranate molasses and seeds and dried chilli flakes, to serve To make flatbreads, combine flours, yoghurt, 2 tbs oil and 1 tsp salt in a large bowl to form a ball. Turn out onto a lightly floured surface and knead for 2 minutes or until smooth. Cover dough and rest for 15 minutes while you make the topping. For spiced mince,…

Balinese barbecued chicken serves 4 | cooking 40 mins 1.4kg whole chicken Banana leaves, to serve salad, to serve Marinade ½ cup (125ml) ABC Sweet Soy Sauce Kecap Manis 1/3 cup (80ml) coconut milk 4 kaffir lime leaves, thinly sliced 1 cinnamon quill, crushed 1 green chilli, finely chopped 1 tbs ginger, grated ½ tsp salt 30g palm sugar, grated ¼ tsp freshly ground black pepper ¼ tsp chilli powder 1. Lay chicken, breast-side down, on chopping board. Using kitchen shears, cut along both sides of the backbone. Cut through the breastbone to form two halves. Turn over and make a cut in the thickest part of each leg and breast. Place chicken in a shallow dish. 2. Combine marinade ingredients and mix well. Pour over the chicken to coat.…

WE SKI, GLIDING OVER the deep powder through the aspen trees, blue spruce and Douglas firs dusted in white, and I feel as if I’m floating. I’m in Telluride, Colorado, and if it wasn’t so cold (it’s minus 18 degrees out) I’d take off my mitten and pinch myself. It seems days, although it’s only been one, since I arrived at Montrose airport, a 90-minute drive from Telluride, one of the highest ski towns in the Rocky Mountains at 2667 metres. Located at the end of a box canyon in the San Miguel Valley, the historic former mining town (Butch Cassidy robbed his first bank here in 1889), resembles the set of an old Western film with its two-storey Victorian clapboard buildings that line the main road. Today, the area…

flavoursome Make Asian cooking healthier with Lee Kum Kee Salt Reduced Soy Sauce. This full-flavoured soy sauce packs a punch and is perfect for all your Asian cooking needs. Enhance a spicy beef stir-fry or use in a dressing for a noodle salad. Visit: lkk.com. blown away A Krosno Glassware Vase is sure to add a little elegance to your next dinner party. Made to last, Krosno has a range of designs to suit any occasion. Perfect as a centrepiece on the table filled with your favourite flowers. Visit: krosno.com.au. eggcellent An extra creamy choice for sandwiches, dips and sauces, Doodles Creek Mayonnaise is sure to become a staple. What’s more, it’s made with free-range eggs in the Southern Highlands of NSW. Visit: doodlescreek.com. steam team Cook like a top…

REAL + HEALTHY This month we are releasing the first cookbook in our new Real + Healthy series with a focus on everyday superfoods. Featuring more than 100 recipes packed full of our favourite nutrient-dense ingredients for living and eating well, from power breakfasts through to satisfying soups and salads, easy dinners and healthy desserts. Available August 1 at newsagents. ROLL UP, ROLL UP WE GO BEHIND THE SCENES OF CIRQUE DU SOLEIL’S NEW SHOW KOOZA (LAUNCHING AUGUST 25), AND DISCOVER A DAY IN THE LIFE OF A PERFORMER – MOST IMPORTANTLY, WHAT’S ON THEIR PLATE. 5500+ recipes from your favourite chefs, including Maggie Beer, Jamie Oliver, Bill Granger, Matt Moran, Colin Fassnidge and, of course, the delicious. team. TRAVEL CHEF’S GUIDE Surf mecca Byron Bay on the NSW far-north…

“I just love ‘dressing up’ fast food with drinks that are way fancier than the occasion – delicious, fun and decadent seems apt with these dishes.” Mike Bennie, drinks writer STAYING IN DIY FAST FOOD Kewpie & panko fried chicken with crisp salad, p 118 Bollinger Special Cuvee Champagne NV Anthony’s cheeseburger, p 50 Leeuwin Estate Art Series Chardonnay 2013 Rosemary loukoumades with honey and pistachio, p 86 De Bortoli Noble One Botyrtis Semillon 2013 “With roasted pumpkin and earthy beetroot, the carnivores and vegos will both be equally impressed.” Kirsten Jenkins, style editor ENTERTAINING ROOT TO LEAF Walnut pâté, p 80 Whole roast pumpkin with sage and caramelised honey, p 104 Freekeh & roasted beetroot salad, p 80 Bruleed Shaker lemon pie, p 24 “Sancerre’s acidity pierces through…

OUTSTANDING DESIGN THE DELICIOUS . PRODUCE AWARDS, in partnership with Miele, welcomes an exciting new category in 2016: Outstanding Design, recognising the craftsmanship of Australian-made and designed eating and cooking utensils. “The Outstanding Design award celebrates the quality and integrity that Australia’s innovative designers bring to their craft, as well as the contribution they are making to a more sustainable restaurant industry,” says awards project manager Lucy Allon. “The dining experience is as much about aesthetics, from the design of the dining space to the utensils we use to cook, serve and eat with, as it is about the food, wine and service. From high-quality Australian restaurant design, to stoneware plates, hand-crafted knives made from recycled materials, and cast-iron cooking utensils made to last.” Ross and Sunny…

“I BELIEVE THAT FOOD IS JUST ONE PART OF A MEMORABLE MEAL. WE’RE REALLY BLESSED IN THE SERVICE INDUSTRY BECAUSE WE GET TO LOOK AFTER PEOPLE AND BE GENEROUS.” Skye Gyngell has previously called winning a Michelin Star in 2011 “a curse”, resigning from Petersham Nurseries – the restaurant she had run in West London for nine years – a year after the accolade. In the backlash, the chef went to lengths to explain herself, but maintains that it changed how they operated. “The classic line is when people come to eat and say ‘You call yourself a Michelin-starred restaurant?’ And you go, ‘No. No, we didn’t.’ People think you’ve got tickets on yourself.” Speaking from London, with barely a trace of her Australian accent, Gyngell expresses sincere gratitude for…

MEN IN SUITS standing, drinking and blocking doorways. It has become quite the thing in the belly of Sin City. When we descend into new subterranean Mercado, we’re confronted by a pack of business wolves dominating the small bar. In those frantic first moments of looking to fit in, staff happily lead us through to a high-top table, remove cutlery and glassware and offer an aperitif. Phew. Mercado, meaning ‘market’ in Spanish, is more smart casual than suit and tie. The brainchild of chef Nathan Sasi (ex-Nomad) and the crew behind China Doll and China Lane, it’s one of a few new restaurants (Hubert, No. 1 Bent Street) making CBD dining more accessible with simple, well-executed food and great wine that arrives with a relaxed swagger. Beyond the brass-railing of…

1 “Restaurants like Kensington Street Social (above) will continue to up their fit-out game. Expect a mix of strong industrial concepts such as polished concrete, exposed brick, brass and leather, with emeralds, tans, burnt mustards and highlights of gold.” Kirsten Jenkins, style editor 2 ARTISAN SALT IS MORE THAN JUST A FINISHING FLOURISH. WE’RE FAST REALISING THE UNIQUE FLAVOURS AND TEXTURES SALT FLAKES – FROM SEA, RIVER OR LAKE – CAN ADD TO OUR FAVOURITE DISHES. 3 Roast chook has never been so hot, with chefs taking a family favourite and elevating it for diners. Whether it’s breed, provenance, brine or method, flavour is the focus. Think Henrietta’s free-range Milawa birds in Melbourne, or Mercado’s woodfired version (above) in Sydney. 4 Cheers to old-school Euro alcohols, from Pastis cocktails, Fernet-Branca…

GOING PALEO AND quitting sugar is old hat. I love my new dream diet regime, inspired by Hollywood’s popular Moon Juice creator Amanda Chantal Bacon… (P.S. my range of health giving natural powders and supplements will be out soon.) I usually wake up at 6:30am, and start with some Kundalini meditation and a 23-minute breath set – along with a copper cup of silver needle and calendula tea – before my recently renamed sons, Kaleb and Kinnamon, wake up. At 8am, it’s a warm, morning chi drink on my way to the school drop off. It’s like chai but far more fashionable, plus it contains only three letters making it far superior. I feel like a rebel drinking it in the car rather than in a proper state of mindfulness!…

BROWN BUTTER CHARGRILLED PRAWNS WITH TURMERIC PICKLE SERVES 6 12 large king prawns, peeled, butterflied (tails intact) 2 tbs extra virgin olive oil 125g unsalted butter, chopped 10 curry leaves or 4 lemon myrtle leaves Juice of 1 lemon 1½ tbs brown mustard seeds TURMERIC PICKLE 100g turmeric, peeled, thinly sliced ¼ cup (55g) caster sugar ¼ cup (60ml) white vinegar For turmeric pickle, place turmeric in a heatproof bowl and set aside. Place sugar and vinegar in a small pan over medium heat, stirring until sugar dissolves. Bring to the boil, then remove from heat and pour over turmeric. Set aside to cool. Toss prawns with oil and season. Heat a chargrill pan over high heat. Cook prawns, turning, for 3-4 minutes until just cooked through. Place on a…

LET’S START WITH the most important thing regarding olive oil: it’s not like fine wine, aged olive oil ain’t no good. Like herbs, fresh is best when it comes to olive oil. In fact, those in the know recommend using only oil from the last year’s harvest. Which leads me to say that Australia makes some of the best olive oil in the world. Why? All Australian-produced olive oil is classed as extra virgin, is naturally made and has no synthetic processing, meaning its smoking point goes up to 210°C. This can’t be said for some imported stuff from many larger olive oil producing countries. Sure these oils may cost less, but they can be lower in quality and health benefits, so in my eyes it makes sense to buy…

Luise and I both love to cook, but with long working hours and two kids running around, smoothies have become a necessity in our lives. They are a quick, easy and delicious way to refill energy, and also a great way to sneak extra vegetables into our kids’ diet. One of our favourite things about smoothies is that they don’t call for special kitchen ninja skills, the only real skill is knowing how to press a button. Smoothies have an endless number of ingredient combinations but we’ve cracked the perfect formula by following these few steps. Firstly, start with a base: water, milk or plant milk (such as soy or almond milk), fruit or vegetable juice or yoghurt. Then choose your fruit, your vegetable, and a flavour booster: spices, herbs,…

TECHNOLOGY IS SOMETHING I have embraced in my job as a chef and, if anything, I am striving to integrate it more to allow my chefs and front of house team to better serve guests in a less labour-intensive environment. At home it’s another story. Sure I have the modern kitchen appliances, but I certainly don’t have the knowledge or, let’s be honest, the inclination to link them to a smartphone and allow a meal to be cooked by automation! I love the rawness of cooking at home, the romance of being able to decide on the hop what we will have for dinner. Well, once a week I do – I don’t know how romantic it would be every night for a busy household. So recently on a Sunday…

“NORDIC LIGHT IS A NAME I’VE GIVEN TO A PARTICULAR STYLE OF EATING, ONE THAT SATISFIES OUR DESIRE TO EAT MORE HEALTHILY, MORE INTERESTINGLY AND MORE DELICIOUSLY.”  What is Nordic light? With my photographer’s hat on, I think of it first in literal terms; it’s that beautiful light you find during the afternoon hours when the sun drops and casts unfamiliar long shadows, or that intense magenta glow of warmth on a clear morning. As a food writer, and for the purposes of this book, Nordic light is a name I have given to a particular style of eating – one that combines elements of new Nordic cuisine, classic Scandinavian, raw food and vegetable-focused eating to create a better balanced diet that satisfies our desire to eat more healthily,…

Salt. Those tiny grains, jewel-like crystals or ethereal flakes we sprinkle on our food religiously, but where does it actually come from? I’m ankle deep in the strawberry milk-hued water of the vast Pink Lake in Dimboola, Victoria, and I have salt on my mind, well under my feet to be precise. In this open, windy pocket of the The Grampians National Park, where the Wimmera River meets the Little Dessert, I’m hand-shovelling salt from the shallow surface of the lake with delicious. Produce Awards winner Mount Zero Olives and men from the local Barengi Gadjin Land Council. The annual harvest is a joint partnership that produces around 30 tonnes (a pinch, on the grand scale) of this beautiful, unrefined, mineral-rich kitchen staple. “My family have been at Mount Zero…

PERSONAL INFORMATION ABOUT my dancing skills were leaked to a celebrated chef recently and he’s been holding me to ransom ever since. So, I’ve decided to come clean. As avid readers might know, I lay claim to possessing a heavy metal heart, but there was a time when I stole hearts as a breakdancer. That’s right. I’d pop and lock, duck and dive, caterpillar and moonwalk, but as the said chef was informed, if I bust a move nowadays it’s during the small hours and usually without clothing. These days, with my top-heavy dad bod I’m more likely to pop a hip than pop and lock. And while my duck and dive may be more belly splat, and my caterpillar like someone salted a slug, I can say M. Jackson’s…

PHOTO OF THE MONTH #makeitdelicious We’re a group of friends who gather once a month to cook from delicious. magazine. The spicy pepperoni and burrata flatbread (Faster food, May 16, p 92), wow! @delicious_sunday crowd pleaser I love when delicious. arrives in the mail every month. A subscription is my yearly birthday present from my daughter who shares my love of food. I was excited by Jamie Oliver’s gluten-free baking (June 16, p 106) as I’m coeliac. Everyone loved the pistachio & lemon layer cake. Barbara J Hughes dessert star Matt Preston’s Turkish roast quinces with creme fraiche and halva (Wicked, June 14, p 70) are so good! They always get the ‘oohs’ and ‘ahhs’ at a dinner party. Thanks delicious. @jojonbr home grown After picking up the latest copy…

SNICKERS PUDDING MAKES 4 11/2 cups (225g) self-raising flour 1/3 cup (40g) milk powder 1/2 cup (110g) caster sugar 1/4 cup (25g) cocoa, plus extra to dust 90g unsalted butter, melted, cooled 3/4 cup (180g) sour cream 1/4 cup (60ml) milk 1 tsp vanilla extract 2 eggs 1/3 cup (95g) crunchy peanut butter 100g milk chocolate buttons 100g brown sugar 1/2 cup (165g) dulce de leche, warmed Vanilla ice cream and chopped salted roasted peanuts, to serve Preheat oven to 160°C. Grease 4 x 350ml ovenproof dishes. Place on a baking tray. Sift the flour, milk powder, caster sugar, cocoa and1/2 tsp salt flakes into a bowl and stir to combine. In a separate bowl, whisk the melted butter, sour cream, milk, vanilla, egg and peanut butter until smooth. Gradually…

“At Spring we make our own black garlic. It’s not difficult, you just need a little patience. It’s also fairly easy to buy and has a lovely umami flavour. It works really well with a cut of meat such as onglet, which has so much flavour and texture, though it needs to be served rare. We season it generously with salt then cook it quickly over a very high heat with just a little oil. The idea is to form a really good crust, then remove from the pan, douse in black garlic butter and rest for at least 10 minutes before slicing and serving. With the silverbeet, slow-cooking is a nice simple way of cooking this vegetable – which is one of my very favourites – and it’s lovely…

MINIMISING FOOD WASTE is hot on the agenda of cooks and chefs, and the trend seems to be growing as awareness spreads. Menus around the country more frequently offer dishes that use every last skerrick, whether it be ‘nose-to-tail’ or ‘peel-to-stem’. During my MasterChef days, any leftover produce was donated to a fantastic organisation called Second Bite, which distributes surplus food to the community. It opened my eyes to using every part of an ingredient. It’s satisfying to discover that minimising waste creates room for innovation and creativity, and this got me thinking about how to use different foods to their full potential. Working at Heston Blumenthal’s The Fat Duck, the hours are huge, so when I have a day off my fridge can be pretty bare. One night I…

1. BANKSIA Named after the first Australian botanist, Sir Joseph Banks (Banksii is also named after him), the sweet nectar of banksia flowers is extracted by soaking the flowers (spikes) in water. 2. SALTBUSH A native grey-blue shrub known as Old Man saltbush. At Bar H, Hamish deep-fries delicately battered saltbush and serves it with chilli mayonnaise and lemon. 3. ROSELLA FLOWERS Also known as wild hibiscus, this introduced flower is prolific in Australia’s tropical north. The rhubarb flavour lends itself to desserts. 4. NATIVE BASIL Grown in the drier areas of northern Australia, native basil works well in Asian cuisine with its aniseed flavour and aroma. 5. CRYSTAL ICE PLANT A relative of barilla and saltbush, crystal ice plant is a salty green succulent that works well blanched or…

“I WANT TO INSPIRE families to cook again and empower people everywhere to fight obesity.” These were Jamie’s words ahead of this year’s Food Revolution Day, an annual day of action for food education, part of the Food Revolution campaign led by the chef. It’s part of a catalogue of programs and campaigns run by Jamie aimed at creating a better food future, including Jamie’s Ministry of Food, a program teaching people how to cook from scratch; Kitchen Garden Project, integrating growing and cooking into schools; and a campaign aimed at reducing sugar consumption that included his documentary, Jamie’s Sugar Rush . With 41 million obese or overweight under-fives globally and millions without access to good food, Food Revolution aims to fight obesity and undernutrition through encouraging debate on food…

“WHEN YOU ROAST VEGETABLES WHOLE YOU RETAIN THEIR INTEGRITY, REALLY ALLOWING THE VEGETABLE TO BE THE HERO. PLUS, BY NOT PEELING THEM AND COOKING THEM IN THEIR SKIN, YOU CONCENTRATE MORE OF THEIR NATURAL FLAVOUR. AND WE ALL KNOW THAT THERE’S MORE NUTRIENTS IN AND AROUND THE SKIN, SO IT’S BETTER FOR YOU AND SAVES ON WASTE. WINNING!” CARAMELISED RED ONION & GARLIC PERSIAN BREAD SERVES 6-8 2 red onions 2 tbs pomegranate molasses 2/3 cup (165ml) extra virgin olive oil 2 garlic bulbs 31/2 cups (560g) white spelt flour, plus 1 tbs extra 11/2 tsp dried instant yeast 2 tsp raw sugar 1/4 cup chopped oregano leaves, plus extra whole leaves to serve 1 tsp caraway seeds, half crushed 1 tsp nigella seeds Labneh and sumac, to serve…

Chocolate is hard enough to resist in its purest form, and even harder when you add more sugar and cream! If we are going to indulge in guilty pleasures, why not make them sensational? That’s my philosophy behind my second book, Chocolate . I chose chocolate as the theme for this book for its diversity and my love of it, from the cocoa bean through to the finished brownie. So, what are my tips on how to select the best ingredients? I’m not a fan of compound chocolate, which is a cheaper alternative to couverture, as it replaces naturally occurring cocoa butter with vegetable fats often derived from palm oil. Unlike couverture, compound chocolate will melt and set without tempering (a melting technique used to ensure chocolate stays glossy with…

“London has grown up. Design, food and fashion are now shaping the fabric of back streets, with coffee roasters next to cheese shops and rooftops overflowing with berries.”  LOUNGE LIFE Brisbane travellers, raise your (coffee) cups! Construction on the new Qantas first and business international premium lounge has begun, and with an all-day barista, airport caffeine hits are front and centre. qantas.com.au Roaming chef Part guide book, part travel memoir with a few recipes peppered throughout (naturally), SHANNON BENNETT’S LONDON (Hardie Grant Books, $49.99) combines the renowned Australian chef’s insights with close-friend and writer Scott Murray’s, as the duo explores the British capital through food and drink. Chapters cover accommodation, fine-dining options, casual restaurants, pubs and bars from Mayfair to Mile End. This book is a must-read for any…