Inhaltsverzeichnis für August 2015 in delicious

THIS MONTH WE CELEBRATE a special milestone – 10 years of the delicious. Produce Awards. Delicious. has long championed the best Australian produce and the people behind it, and we’re proud to present the winners for 2015 in this issue. Our national judging panel has decided on the country’s top offerings from the sea, dairy, paddock and earth (p 19), along with great ideas on how to cook with the winning produce (p 82). In fact this entire issue celebrates our vast country, from the first glimpse of Peter Gilmore’s anticipated new venue, Bennelong, and dishes to match; Matt Moran’s fresh and easy entertaining menu; and Jill Dupleix’s clever recipes designed to reduce kitchen waste (her pasta that‘s not pasta is genius!). We’ve included a guide to Victoria’s spectacular Mornington…

INSTA OF THE MONTH #MAKEITDELICIOUS Happy 150 issues @delicious! Thanks for all the great treats! #makeitdelicious #cooking #milestone #delicious150 @chefmattmoran b’stilla got it I made Matt Wilkinson’s pumpkin b’stilla with beetroot & yoghurt sauce (July 15, p 98) on Saturday for a good friend who appreciates good food. Absolutely fantastic and the beetroot yoghurt is a perfect accompaniment, even my husband described it as damn good! Carmel Mitchell it’s a keeper 150 issues and I’ve never missed a single one, congratulations delicious.! Pat Hamilton-Smith #inspiration The Vin Santo & pear chocolate nemesis tart (Jamie Oliver, July 15, p 116) looks so good! I wonder if Jamie was inspired by the nemesis chocolate cake invented at The River Cafe where he trained? I’ve had it there, it was the best…

This much-anticipated annual food festival didn’t disappoint, with four days of great food, produce, wine and wonderful events. We kicked off on Thursday with an Asian Spice Trail at Tim Warren’s Garnisha Spice Farm, with cocktails by Shane Johnson from Berardo’s and a spicy banquet with chefs Mark Jensen, Prin Polsuk, Rory Thorpe, Shane Watson and Victor Liong. Next up was the Hinterland Trail, hosted by Matt Preston, and lunch at Walker Farm Foods with Martin Duncan, Martin Boetz, Alex Herbert and Cameron Matthews. On Saturday, readers joined us for our Produce Awards shared table lunch, where chefs David Moyle, Jake Nicolson, Alex Herbert, Martin Boetz and Valli Little cooked dishes using previous winners and finalists, and not even the rain could dampen our spirits! @deliciousAUS Tag yourself and your…

WINNER PRIMARY CATEGORY KURRAWONG ORGANICS, ORGANIC BEETROOT AND ORGANIC BROCCOLI, NSW Organic farmers the Bland family started off growing Brussels sprouts in the 1930s, moved on to specialise in all brassicas, then branched into organics, a move that has led them to winning the Earth primary category. Their broccoli literally stopped conversation at the national judging days as the judges all went back for seconds. And their beetroot? ”We were all blown away. I have my own organic vegie garden and I grow beetroot, but I have never tasted beetroot like this,” says Awards Patron Maggie Beer. ”Kurrawong Organics are artists.” The Blands practice rotation farming using organic methods, producing nutrient-rich fruit and vegetables packed full of flavour. You‘ll find their produce at Sydney‘s Eveleigh and Taylor Square farmers‘ markets,…

JOHN DORY It’s not the prettiest fish around, but what John Dory lacks in looks it more than makes up for in flavour. One of Australia’s most highly prized fish, fillets are great pan-fried, but cooking on the bone is more forgiving and brings out the best from its sweet, delicate and juicy flesh. Other true Dory varieties like King and Mirror Dory are worth trying too, and less expensive. Be sure to choose those with lustrous skin, firm flesh and a pleasant, fresh ocean smell. YABBIES Many Australians have memories of dipping a piece of string with bait attached (or a toe) in the water and waiting for a yabby to latch on, then boiling them over a fire and sucking out sweet morsels from their bright orange shells.…

setting the SCENE WHEN YOU’RE CELEBRATING ONE OF LIFE’S SIGNIFICANT EVENTS, IT’S ALL ABOUT THE MOOD, MENU AND CHAMPAGNE. MOËT & CHANDON GRAND VINTAGE IS A LUXURIOUS CHOICE AS EACH VINTAGE REFLECTS THE DISTINCTIVE FLAVOURS OF A SINGLE YEAR’S EXCEPTIONAL HARVEST. Neale says IN THE MOOD “They say we eat with our eyes first and that’s not just about the food. Whether we’re entertaining at home or dining out, creating the scene is as significant as what’s served.” GO FOR GLAMOUR “I’m all about details, but not in a formal or stuffy way. The linen doesn’t have to be starched but I care about the lighting, the music – and the stemware. Everyone likes to drink from big, generous glasses – they don’t have to be full!” SHARE PERFECTION “My…

1 & 2. BELLING 110CM RICHMOND DUAL-FUEL RANGE FREESTANDING COOKER AND MATCHING BLACK CANOPY RANGEHOOD, $5,999 (BR1100DFCPACK) “The rich flavour from the grass feeding and dry aging makes this beef unique.” A large oven can accommodate big cuts of meat, so you can provide a hearty feast for friends. MEAT MASTER CHEF’S CHOICE: Warialda Belted Galloways beef Jake Kellie has worked for the stars of the cooking world. From an apprenticeship at Matt Moran’s Aria Restaurant, Jake moved to Gordon Ramsay’s Maze restaurant in Melbourne before heading overseas to work at Brett Graham’s two-Michelin-starred restaurant The Ledbury. Now settled in Melbourne, Jake works at Scott Pickett’s Estelle Bistro, which has a coveted chef’s hat. This fine venue is in the go-to destination for serious dining in north Melbourne. Scott…

“Each year I am excited to see new and interesting products join the ranks of the delicious. Produce Awards, and this year didn’t disappoint with live snails from Queensland!” BEING A JUDGE IN THE DELICIOUS. PRODUCE AWARDS would have to be one of the highlights of my year. Daunting though it is to spend two days eating non-stop, I am in great company with my fellow judges, and the wealth of produce that we get to review and taste is always inspiring. Each year I am excited to see new and interesting products join the ranks. This year, there were live snails from Gourmet Glass Snails in Queensland, milk kefir (fermented milk) from The Fermentary in Victoria, and some truly delicious cheeses – more than we…

SILVERBEET, MINT & PARMESAN SALAD SERVES 4 2 tbs olive oil 2 bunches baby silverbeet, stalks trimmed 1 bunch mint, leaves picked 100g parmesan, crumbled VINAIGRETTE 2 tbs white wine vinegar Finely grated zest and juice of 1 lemon 1 tbs Dijon mustard 100ml olive oil For the vinaigrette, place all ingredients in a bowl and whisk until well combined. Season and set aside. Heat oil in a frypan over medium heat. Cook silverbeet, in batches, for 3-4 minutes until tender and slightly wilted. Transfer to a bowl with mint and toss with vinaigrette. Serve scattered with parmesan. CRUMBED LAMB CUTLETS WITH BEETROOT CHUTNEY SERVES 4-6 We use Moran Family Lamb from our farm, but this dish will make any good-quality cutlets sing. Any extra chutney will keep in an…

IF YOU HAPPEN to fly into Alice Springs, look out the window. The vast burnt orange expanse seems to go on forever, marked with no more than a few small silvery green patches of scrub, the occasional dramatic ridgeline and the faint scratching of dirt tracks that fade into the edges of the frame. I’m in town to visit chef Rayleen Brown, whose relationship with this land runs deep. Far from a trivial sprinkling of pepperberry over grilled roo, or a bush tomato chutney, her mission in life is to champion the integration of bush food into Australia’s culinary conversation in a serious way. She tells me she’s taking me to a desert park. My mind conjures a local patch of grass on my street in Newtown, but it turns…

BEST BRUNCH DECADENT BRUNCH Miso croque madame, p 119 Stone Pine Distillery Finger Lime Vodka Bloody Mary Buckwheat pancakes with roasted rhubarb & grapes, p 94 2012 Seppelt Original Sparkling Shiraz French toast with cinnamon sugar pangrattato , p 106 Amaro Montenegro Spritz “Surprise your guests with this nourishing dinner party that finishes strongly with a healthy Snickers bar” Phoebe Wood, senior food editor HEALTHY EATING LIGHTEN-UP DINNER PARTY Labneh & green beans with whey dressing, p 106 Spiced salmon with coconut & cashew cauliflower rice, p 93 Paleo Snickers bars, p 94 “Comfort food doesn’t need to be boring, and neither do the wine pairings. Each of these come from a unique terroir and are made by boundary-pushing innovators.” Matt Swieboda, sommelier Love Tilly Devine and Waterman’s…

Thanks for the past 150 issues, I can’t wait to cook some of the recipes out of the next 150 issues. I think delicious. magazine is such a great gift idea to give to novice cooks, part-time entertainers and the regular dinner party throwers – there’s a recipe for everybody. Leanne Jennings, via Facebook ED’S NOTE: Congratulations, Leanne! You’ve won a Furi Classic Gift Set, which includes a paring and cook’s knife. For details and stockists, visit: furiglobal.com/au Send your emails to delicious@newslifemedia.com.au or write to us at Locked Bag 5030 Alexandria NSW 2015. delicious. reserves the right to edit reader letters.…

Pull out the party hats and light the birthday candles – it’s time to celebrate ten years of the delicious. Produce Awards! It's been a decade of unearthing some of Australia’s most innovative produce and celebrating the growers, farmers, chefs, farmers’ markets and food stores that all play their part in bringing it to our tables and driving our industry forward. This year’s winners are innovating in a way that focuses on regular everyday products (chicken, cheddar and milk) done really, really well, with a few new products thrown in the mix.”We’re so lucky in this country, every year we have more new products, and return entrants are just getting better and better,” says national judge Matt Moran. “We are the lucky country when it comes to produce.” Fellow judge…

WINNER PRIMARY CATEGORY MILKING YARD FARM, SOMMERLAD BREED WHOLE CHICKEN, VIC Sometimes, bigger is better, and sometimes, the produce is just so good that it makes our judges jobs easy. Let‘s talk chicken. ”We look at the flesh, we look at the presentation as raw produce as a whole animal, we will smell it, touch it, we will see the element of fat inside the body, and the next step will be the cooking of it – how does it taste and the flavour of it, because at the end of it that‘s what it‘s all about, flavour and taste,” says Guillaume Brahimi. Reminiscent of the famous Bresse and Label Rouge chickens in France, this Sommerlad chook stands out immediately for its size, but it‘s the depth of flavour and…

STRAWBERRY, GINGER & HONEY PIE WITH GOLDEN SPELT CRUST SERVES 8 500g strawberries, hulled, halved if large 1/2 cup (175g) Wellington Apiaryprickly box honey 1/2 cup (110g) caster sugar 1/4 cup (35g) cornflour6 pieces crystallised ginger, sliced2 tsp finely grated ginger1 egg1 tbs demerara sugar or raw sugarSour cream, to serve SPELT CRUST 375g spelt flour, plus extra to dust 1/4 cup (55g) caster sugar 250g cold unsalted butter,cut into 2cm pieces 1/4 cup (60ml) apple cider vinegar For spelt crust, combine spelt flour, caster sugar and1/2 tsp fine sea salt in a bowl. Add butter and toss to completely coat. Turn out onto a cool, clean work surface, then, using a pastry cutter, cut the butter into the flour until it resembles very coarse crumbs (leave some big pieces…

The restaurant space of Australia’s most recogniseable building, the Sydney Opera House, has been lying dormant for 18 months. That’s a long time for walls that are accustomed to housing industry heavyweights such as Phillip Searle, Gay Bilson, and most recently Guillaume Brahimi, who called time on his 12-year stint at the end of 2013. Finally, it’s time for the next act, and who better to be in the spotlight projecting his defining vision of Australian food than one of our most celebrated chefs? With Quay as his flagship across the water, Peter Gilmore has the freedom at Bennelong to create a more playful, produce-driven experience with dishes like DIY pikelets or deconstructed desserts riffing on Aussie classics from lamingtons to pavlova. “I want to present food in a more…

TABLE TALK 1 Sydney’s hottest new food postcode, Double Bay, welcomes a new player. Well, sort of. Classic nightspot THE SHEAF has just revealed the first stage of its multi-million-dollar reno with The Garden Bar (above), a swish bistro with mod menu to match. Wagyu burger? Check. Prawn pizza with zucchini and parmesan? Check. Plus Earl Grey tea cocktails for stylish Sunday-afternoon drinks. 2 Newly opened SMITH & DELI in Melbourne’s Fitzroy is serving up Jewish comfort food with vegan cred. Say what? Owners Mo Wyse and Shannon Martinez did it with Smith & Daughters, their off-the-hook popular Latin-American-meets-vegan restaurant just around the corner. Grab a ‘pastrami’ sandwich to go or stock up on deli and pantry goods. 3 It’s the size of a postage stamp, but there’s so much…

fair play You could drive a ute around with a dingo in the back tray, eating a meat pie and chanting “Aussie Aussie Aussie, Oi Oi Oi”. Or, you could take some lessons from the Australian wine industry to better understand what Australian culture might mean. You could start off with some chest-beating about our old vines. Not the kind that look all scraggly and hang off the back of someone’s turn-of-the-century terrace house, but vineyards that date all the way back to the middle of the 19th century. In the Barossa Valley, the Cirillo family are custodians of grenache and mataro vines dating back to the 1850s. Over in the Eden Valley, Henschke’s Hill Of Grace vineyard produces the only wine from Australia to rival Penfolds Grange for fame…

IMAGINE YOU ARE A GORGEOUS , willowy silverbeet plant of statuesque beauty with stems as long as a supermodel’s legs. Your rightful place as queen green was usurped by English spinach, baby spinach and now kale (silverbeet with a disco perm). Isn’t it about time we bury the lie told by English culinary great Elizabeth David that you are bland? Whereas that uppity Tuscan kale might look like it’s dressed in fashionista frills, silverbeet is down to earth. It’s as hardworking and versatile as a tradie, offering you luscious shiny green leaves and the stem to cook. It has a noble past, too. Sure, its Latin name might be beta vulgaris, but this leaf was always at home among aristocracy. It’s one of the vegetables recorded as growing in the…

Subscribe to delicious. magazine today for just $69.95* and receive a whole year of delicious. PLUS receive a bonus market bag! Our stylish, striped market bag is the perfect size to fit all your fresh produce after a trip to the local market. TO SUBSCRIBE, VISIT: MAGSONLINE.COM.AU/DEL/M1508DLC OR CALL: 1300 656 933 AND QUOTE: M1508DLC. Bonus gift offer available for delivery to Australian addresses only and offer ends August 26, 2015. Stocks are limited – please allow 4-6 weeks for the delivery of your gift. For overseas rates visit: magsonline.com.au/DEL. Our Privacy Policy can be found at www.magsonline.com.au/t/PrivacyInfo and includes important information about our collection, use and disclosure of your personal information.…

CHEFS ARE RESPONDING TO THE CALL by sourcing locally, growing their own ingredients, cooking nose-to-tail, and using every part of the vegetable or plant. At Sydney’s sustainable hotspot Cornersmith cafe and picklery, windfall fruits are gathered from neighbours in exchange for coffee and meals, then they’re pickled and preserved for future use. At Greenhouse in Perth, they mill their own flour, roll their own oats, and compost all food scraps in-house through an Australian-designed Closed Loop system, transforming it into a concentrated compost that is used to revitalise and nourish soil. Over in Hobart, chef David Moyle goes beyond the obvious (marrow bones, abalone, rare-wheat bread) to showcase Tasmanian produce in the wood-fired scotch oven that is heart and hearth of the kitchen at Franklin. Meanwhile, Jock Zonfrillo of Adelaide’s…

ahead of the curve At delicious. we’re all about supporting Australian producers, and it doesn’t stop at food. Zebrano stock some of the best Australian-designed clothing for sizes 14+. Treat yourself to a new look this winter. Visit: zebranocom.au. buon appetito There’s a new range of Italian cheeses on the block – Il Migliore’s Grana Padano is a great match shredded and mixed through pastas, or shaved over risottos. Make Nonna proud. Visit: ilmig.com.au. suite dreams Whether you’re jetting off for a European summer to escape the winter chill, or just after a relaxing weekend in the Adelaide Hills, MGallery Hotels are your go-to for luxury. For more information, visit: mgallery.com.au. hot spot Can’t wait to whip up Warren’s grilled snapper with Cajun salt (Faster Food, p 120)? Tefal has…

You could be forgiven for thinking it was the pristine grape-growing conditions that drew Sam Coverdale (pictured far left) to the Mornington Peninsula in 2008, but it was another natural force that lured the winemaker to the region: the unspoiled surf beaches. “Surfing keeps me sane,” Sam admits. “I’ve worked in wine regions across Australia and Europe, and the Peninsula offers one of the most beautiful combinations of beach, hinterland, wine and food. I can finish work and be in the water within 20 minutes, and then it’s only an hour’s drive to Melbourne.” Together with his wife, Emma, the young-gun winemaker established Polperro on a 25-acre property in Red Hill. The sophisticated bistro and cellar door were styled by interiors heavyweights Hecker Guthrie, and the four cosseting villas bear…

BAR STOOL MAINSTAYS? My ultimate cocktail is the Negroni. I do love THE LUI BAR at Vue de Monde (left) at the Rialto in Collins Street, watching the sun set over Melbourne. The local I couldn’t live without is a wine bar in Port Melbourne called HARRY & FRANKIE . It’s a great place to perch at the bar, or for a casual dinner. Best spot for small bites is CHARLIE DUMPLING (left and below) in Prahran. It has the most amazing food and is great for the kids, too. I’d spend my last weekend on earth in SAN SEBASTIAN , Spain, wandering the lanes, popping into tapas bars and people-watching. I can’t get enough of BLACK SESAME SEEDS sprinkled on everything from salads to hummus They add texture and…

WINNER PRIMARY CATEGORY AUSTRAL FISHERIES, SKULL ISLAND TIGER PRAWNS, NT National judge Shannon Bennett has too often seen Australians disregard unique local seafood. ”The species we cook with in commercial kitchens is so limited in terms of availability. Going out to sea with commercial fisherman, I‘ve seen amazing species that I‘ve never used before. And we export them!” Thankfully, one of Australia‘s best kept secrets, the oversized Skull Island tiger prawn, is now making its way onto our tables. Found among the verdant seagrass off Skull Island in the Gulf of Carpentaria, Austral Fisheries is one of a limited number of suppliers with access to this MSC-certified sustainable prawn, and work to catch it sustainably, then deliver it in the best condition possible. australfisheries.com.au MEDALLISTS Austral Fisheries, Glacier 51 toothfish…

JOINT WINNERS PRIMARY CATEGORY SCHULZ ORGANIC DAIRY, ORGANIC FULL CREAM MILK, VIC Real milk was a hot topic at this year‘s judging days. More specifically, that we should be supporting producers making real milk, hence this years‘ joint primary category winners. ”The milk industry is growing and getting a much stronger representation every year. You taste the real thing, unhomogenised with that fat and milk separation, the flavour is just so different,” says Christine Manfield. Schulz are making milk the old-fashioned way. They adhere to biodynamic, organic principles to make a truly special unhomogenised milk with a rich cream top. It‘s about going back to basics: tasting the farm, tasting the soil and the changing seasons – it‘s the closest thing to milk having terroir. schulzorganicfarms.com.au MUNGALLI CREEK DAIRY, BIO-DYNAMIC…

ROASTED JOHN DORY WITH BABY SPINACH AND UMAMI BUTTER SERVES 6 At Bennelong, Peter garnishes this dish with gai lan (chinese broccoli) flowers. 100ml extra virgin olive oil 6 x 400g John Dory (cleaned, heads removed) 200g baby spinach leaves Micro basil or parsley (optional), to serve UMAMI BUTTER 165g unsalted butter,softened10g dried shiitake mushrooms,finely chopped11/2 tbs sesame seeds3 tsp fish sauceFinely grated zest of 1 lemon11/2 nori sheets, finely chopped Preheat oven to 220°C. For the umami butter, combine all the ingredients together in a bowl. Set aside. Heat 1 tbs oil in a large frypan over medium-high heat. In 3 batches, cook fish for 2 minutes each side or until golden. Repeat with remaining oil and fish. Transfer fish to two baking paper-lined baking trays, then roast for…

longtime WHERE 610 Ann St, Fortitude Valley, Qld; (07) 3160 3123. WHO Ben Bertai (ex-Longrain, Melbourne and The Spirit House) with co-owner Angelo Valente (Peel Street Kitchen), and Tyron Simon and Nicholas Woodward. THE BUZZ The golden rickshaw at the front door sets the tone. Brick walls and cosy banquettes shimmer under moody lighting, which lends a party atmosphere to late night dining. THE MENU Punchy, colourful and spicy, the menu is largely Thai with a few detours such as the chicken burger with white pepper mayo and prawn laab in Bangkok tacos. THE DRINKS The cocktail menu is the stuff Oriental dreams are made of: limey, light and addictive. Horny Elephant ale is brewed on site and the wine list sticks to spice-friendly varietals. MUST-EAT Whole crisp fish with…

1. Fat Poppy original blend whole coffee beans, $15 (250g), fatpoppycoffee.com.au. 2. H2Coco ‘Cocoespresso’ coconut water with espresso, $2.99 (330ml), h2coconut.com. 3. Mr Black cold drip coffee liqueur, $64.99 (700ml), danmurphys.com.au. 4. Muji teaspoon, $3.95 each and coffee spoon, $4.95 each, muji.com/au. 5. Inker espresso cup and saucer in aubergine, $61 (80ml, set of 6), venezianocoffee.com.au. 6. Laduree Coffee Macaron, $3.50/per macaron, Laduree Westfield Sydney, (02) 9231 0491. 7. Amari Cantucci pistachio and almond biscotti, $9.45 (200g), ilprovidore.com.au. 8. Hario Copper Buono Kettle, $258 (900ml), sensorylab.com.au. 9. YSL ‘Couture Variation Palette’, $129, 1300 651 991. 10. ‘Pergtamp’ jarrah wood handled tamp, $185 (58.5mm), sensorylab.com.au. 11. Guerlain ‘Four Seasons’ bronzer in terracotta, $93 (10g), (02) 9695 5678. 12. Shiseido ‘Shimmering Cream Eye Colour’ in ombre creme satinee, $44 (6g), (02) 9695…

ONE HALLOWEEN WHEN young Huck resembled a mini Mac truck, a neighbour offered up a brick disguised as organic carrot cake, rather than candy. They should’ve renamed it Trick or Traumatise. Organic food has polarised us since we first realised plants don’t necessarily require deodorant. Pesticides, herbicides, insecticides – excuse me waiter, I don’t recall ordering any sides. The perception of ‘organics’ is somewhat like the obnoxious partner you once had that made you feel good, but even your best friends thought you were ‘just going through a phase’. But you don’t have to grow a beard and ride a fixie to explore its virtues. You just have to care about what fuels your body. Eating your body weight in organic chocolate won’t prevent you from looking like someone poured…

HARBOUR ROCKS HOTEL SYDNEY In the heart of Sydney lies the beautiful Harbour Rocks Hotel. Enjoy an intimate evening in the famous Rocks precinct with author and critic, Alison Croggon. Alison, who has written everything from opera libretti to fantasy novels is looking forward to sharing her words, stories and thoughts with guests over dessert. WHEN: 6.30pm, Friday, September 25 WHERE: Harbour Rocks Hotel, 34 Harrington St, The Rocks, Sydney PRICE: $125 per person BOOK: (02) 8220 9999 Harbour Rocks Hotel Sydney Menu Seared scallops wrapped in crispy prosciutto with raisin and caper vinaigrette Roast beef fillet served with grilled asparagus, shimeji mushrooms, bone marrow and jus Banana creme brulee with peanut brittle ice cream Served with matching wines and a dessert cocktail: Rackhouse Flip FAIRMONT RESORT BLUE MOUNTAINS Situated…

CHICKEN BROTH WITH KALE, QUINOA AND PRESERVED LEMON SERVES 6-8 I love this recipe because you poach the whole chicken and make the stock in one go. 1.4kg whole chicken 2 tsp whole black peppercorns 1 onion, halved 2 carrots, halved 4 bay leaves 12 garlic cloves 10 lemon thyme or regular thyme sprigs 5 celery stalks 1 fennel bulb 1 cup (200g) white quinoa 2 tbs olive oil 4 anchovies in oil, drained 2 preserved lemon quarters, fleshremoved, zest thinly sliced 1 long green chilli, thinly slicedon an angle 1/4 cup (60ml) verjuice 50g baby kale or1/2 bunch torn kale leavesJuice of1/2 lemon (optional)Toasted pumpkin seeds (pepitas– optional), to serve Place chicken, peppercorns, onion, carrot, bay leaves, 10 garlic cloves, 5 thyme sprigs, 2 celery stalks and 1 tbs…

SESAME-CRUMBED PORK CUTLETS WITH QUICK TONKATSU SAUCE SERVES 4 1 1 /3 cups (65g) panko breadcrumbs1/3 cup (50g) sesame seeds2 tbs plain flour2 eggs, lightly beaten4 x 200g pork cutlets, trimmedSunflower oil, to shallow-fryThinly sliced radish and mixed microherbs, to serve TONKATSU SAUCE 2 tbs kecap manis1 1 /2 tbs Worcestershire sauce100ml tomato sauce1/4 tsp garlic powder1/2 tsp ground ginger Combine breadcrumbs, sesame seeds and flour in a bowl and season. In a separate bowl, combine eggs and 1 tbs water. Dip each pork cutlet in egg mixture, then coat in breadcrumb mixture and set aside on a baking paper-lined baking tray. Heat 1cm oil in a large heavy-based frypan over medium-high heat. Add cutlets and cook for 3 minutes each side or until golden and…

New Zealand is much further than 100 miles from Byron Bay in northern NSW, but it was a friendship across the Tasman that made 100 Mile Table what it is now. After working with the Rockpool group in Sydney for 15 years Sarah Swan made the move north to Byron, launched her own home-based catering business, outgrew it, then flung a text message to long-time friend Jeremy Burn across the ditch asking him to join her. “We shared common dreams and ideas, and always talked about doing something together,” says Sarah. “One day I texted him and I said it’s time you moved over, and at the beginning of 2014 Jeremy moved his entire family to Byron Bay.” They’ve never looked back. Driven by their passion for local produce, they…

1. Satara 4-person wicker picnic basket, $165, satara.com.au. 2. West Elm copper measuring cups, $29, westelm.com.au. 3. Pottery Barn ’Hyannis’ lantern, $44, potterybarn.com.au. 4. ’Victoria’ parasol, $44.95, parasolswith love.com.au. 5. Nerida Winter ’It Brit’ boater in Blonde, $150, neridawinter.com. 6. Mes Demoiselles ‘Divine Top’ blouse, $342, hbfashion.com.au. 7. Pottery Barn bronze pocket clock, $49, potterybarn.com.au. 8. Lover ’Surrender’ Tri bralette, $99, and V bikini, $179, loverthelabel.com. 9. Vintage cameo scarf clip, $55, The Vintage Clothing Shop, (02) 9238 0090. 10. Somedays Lovin ’Moonlight Mile’ dress, $79.95, somdayslovin.com. 11. Binoculars in leather case c1920, $360, seasonalconcepts.com.au. 12. Barr-Co Blood Orange Amber soap, $17.95, opusdesign.com.au. 13. Khaki leather monogrammed pouch, $79.95, thedailyedited.com. 14. Thom Browne tortoiseshell and gold opticals, $675, 1300 258 767. 15. Found Goods Market 85-hour candle, $54.95, opusdesign.com.au. 16.…

Accoutrement, 02) 9969 1031, accoutrement.com.au Citta Design, 1800 256 723, cittadesign.com Claystone Pottery, (03) 9553 3330, claystone.com.au Cloth Fabric, (02) 9360 2311, clothfabric.com Country Road, 1800 801 911, countryroad.com.au Elke Lucas, 0435 622 369, elkelucasceramics.com Emily Ziz Style Studio, (02) 9380 4180, Emilyziz.com The Fortynine studio, thefortynine.com.au Freedom, 1300 135 588, freedom.com.au Honeybee Homewares, (02) 9948 9908, honeybeehomewares.com.au Koskela, (02) 9280 0999, koskela.com.au Lime Lifestyle, Facebook.com/LimeLifestyleAustralia Mud, (02) 9569 8181, mudaustralia.com NSW Leather Co., (02) 9319 2900, leatherco.com.au Riedel, (02) 9966 0033, riedelglass.com.au Slab & Slub, 0425 212 770, slabandslub.com.au Studio Enti, 0417111688, studioenti.com.au Top3 by design, 1300 867 333, Top3.com.au White Home, (02) 9387 4344, whitehome.com.au William-Sonoma, 1800 231 380, william-sonoma.com.au Thanks Our meat is supplied by Vic’s Meats (vicsmeats.com. au). We use Global knives, Scanpan cookware and…