delicious -julkaisun December/January 2020 -irtonumeron sisällysluettelo

WHAT TO DO when you’re so excited about Christmas you start planning, well, in August? My enthusiasm is well known; I am a glutton and unashamed festive fanatic. Imagine my delight (and relief) to know so many of you feel the same! Christmas searches appear on delicious.com.au as early as August, bubbling away throughout spring to reach a crescendo on Christmas Eve. By the looks of what you search for – glazed ham, salads, rum balls, gingerbread, trifle, need I go on – you love spoiling others too. If history is anything to go by, mango seems to be your go-to, so for 2019, our food team dedicated an entire feature to the fruit, along with an epic tropical trifle for this month’s cover. There’s something so pleasurable about planning…

SPATCHCOCK “I often cook spatchcock at home for the kids. They’re so easy – they go straight in the oven and remain tender even if you overcook them. Buy them butterflied, or remove the bones yourself, and they will cook quickly. To season, I like to use a little paprika and lemon or just olive oil and salt, or even some Old Bay. For crispy skin, pan-fry them skin-side down for 5 minutes and bake for 10 minutes.” PEACH “Elvis and I look forward to peach season. As soon as they come into the restaurant, we grab them straight away. I like to use them in a salad with rocket, prosciutto and parmesan. Or I bake them with sugar syrup, which preserves them, and use them as a dessert accompaniment.…

SILVER GOOSE Grey Goose has teamed up with Parisian fashion label Maison Labiche to create a French Rivieria-inspired bottle. Pour into the Christmas punch or save as a personal reward for hosting Christmas. BARREL OF FUN A little too good for the pud, you’ll find holiday-friendly flavours of fruit and spice in this XO Single Cask ($190) and Double Cask ($275) Brandy by Sullivan’s Cove. ON THE HOUSE Archie Rose has released an Inside and Outside gin ($99 each) inspired by the Sydney Opera House. Each of the gins use individually distilled botanicals to capture the drama and dynamics of the landmark structure. GOLD STANDARD Make yourself the most popular guest at the party with a bottle of Moët Impérial 150th Anniversary Holiday Bottle ($70). Pop this limited-edition drop for…

BREVILLE THE 3X BLUICER™ PRO (BJB815BSS), $649. Shown here and on the previous page. A delicious cocktail, frappe or smoothie is yours with this mighty blender juicer. It features a wide chute bowl and Kinetix contoured blade to juice even the firmest of fruit. This all-in-one bluicer can blend, juice or ‘bluice’ with its Cold Spin Technology, five one-touch programs and 10 speed controls. So whether you’re after a slushie or a cocktail, it’s at your fingertips with this pro. BLOOD ORANGE, WATERMELON AND RUBY RED GRAPEFRUIT REFRESHER Be ready for summer entertaining no matter the guest list. Whether it’s a pre-dinner frozen cocktail loaded with crushed berries and rosé or a lush mix of blood orange, watermelon and ruby red grapefruit, the 3X Bluicer Pro will have your drinks…

SMEG ‘SICILY IS MY LOVE’ STAND MIXER (SMF03DGAU), $1,899. Nothing says summer quite like the quintessential Aussie dessert; the pavlova served with dollops of cream, mango and fruity curd. And whipping up this version of the classic has never looked more appealing than with the vibrant Smeg Dolce & Gabbana ‘Sicily Is My Love’ Stand Mixer. With its 10 electronic speed settings, whisk, dough hook and beater tools, and 4.8-litre bowl, this mixer will help you create crowd-pleasing desserts for your next soirée and will also be the envy of all for its designer good looks and sunny vibe. MINI PAVLOVAS WITH CRÈME FRAÎCHE, MANGO, AND TROPICAL CURD Whip your guests into a frenzy with this take on the classic pavlova – these individual pavlovas are topped with whipped crème…

CHRISTMAS MEANS tradition, and in my family, tradition means ham with caramelised pineapple, and trifle for dessert. These are dishes that we have strictly once a year so as you can imagine, we take preparation very seriously. For me, making a trifle is like winning a trophy, then walking to place it among the Christmas festivities, loud and proud, receiving pats on the back because, “you’ve done it again Larry”. I love unwrapping a panettone like a Christmas present and taking in the aromas of toasty bread and dried fruit. Adding this to my trifle is a must – not only does it taste magnificent, but it’s also an easier option than having to make your own sponge or cake. Combine this with roasted grapes, sherry and chocolate... need I…

CHRISTMAS MAINS MIGHT be the stars of the big day, but sides – especially when they’re Shannon Bennett’s gratins – demand to share the spotlight on the festive table. The key to making these accompaniments heroes in their own right is choosing the best produce and letting it shine, according to the Vue de Monde chef. For example, field mushrooms are given the star treatment with the addition of sage, Taleggio and onion. “Ideal for summer, field mushrooms are full of flavour,” says Bennett. “And paired with the classic flavours of sage and onion, this field mushroom gratin will become your go-to recipe,” he continues. The baked pumpkin is worthy of a mention too, with the combination of Comté and brie cheeses taking the favourite to new heights. But for…

“THESE VEGAN DISHES WILL BECOME PART OF A NEW TRADITION.” "ANYONE WHO KNOWS me knows that Christmas is my absolute favourite time of year. I’m one of those disgusting people who start playing Christmas carols in November," laughs Shannon Martinez, owner and head chef of the wildly popular Smith & Daughters in Melbourne."My staff are not looking forward to the next month whatsoever!" Carols aside, Martinez revels in the tradition that the season brings."We develop these really strong family rituals centred around food at Christmas, passed down through generations. So with these recipes I wanted to make food that was familiar and can be enjoyed by the whole family, something that can have its place at the table just as much as the roast turkey next to it and become…

bespoke lounge edwina mccann / editor-in-chief / vogue australia It’s one of the most-used pieces in my home, so my lounge needs to be both stylish and inviting. The Colevale lounge is perfect. I chose a three-seater, a light fabric, and bronze studs for added detail. TEXTILE DESIGN With thousands of quality fabric options in an array of colours, textures, and patterns, you can create the ideal combination to match your décor. ON THE EDGE You can entirely transform the look of your lounge when you select an edging to complement your fabric choice. Choose from black, silver or bronze studs, or opt for no studs if you prefer. SELECT FROM THE RANGE OF WOOD STAINS TO COMPLETE THE LOOK COLEVALE 3-SEATER LOUNGE UPHOLSTERED IN JACK FABRIC IN DUNE FROM…

POP GOES THE PARTY It’s that time of year when we make plans to catch up with friends and family, from midweek drinks and canapés to lavish weekend dinner parties. At the centre of these celebrations, naturally, are festive dishes and a carefully curated drinks list. And, as good hosts know, there’s something special about serving guests a perfectly chilled glass of Champagne. PERFECT CHOICE With a seemingly endless range of Champagnes to choose from, it can be difficult deciding which one to serve at your next gathering. While Champagne Duperrey may have flown under the radar, now’s the time to appreciate this award-winning French drop. Family-owned Champagne house G.H. Martel & Co sources its grapes only from vineyards in Champagne, including Premier Cru vineyards. Once harvested, winemaker Christophe Rapeneau…

Food-loving Paris regulars, I’ve discovered, have their places – and products – of pilgrimage. Along with fine jams, fellow food journalist Marie-Claude Lortie is also partial to a certain brand of French yoghurt, which travels all the way back with her to Montreal. I’m a French jam fan but my must-do is Alain Ducasse chocolate. Both of us are in Paris for an event (the World Restaurant Awards – see delicious.com.au for more). And the minute official proceedings wrap up, we duck off to fill our shopping bags. For a quick pit stop, a safe bet is the mother of all food halls, the Left Bank’s La Grande Epicérie Paris (lagrandeepicerie.com, rue de Sèvres, 7th arrondissement). On our way, we peruse colourfully retro tins of canned Brittany sardines in EVOO…

spice it up Shake up your pantry staples with MasterFoods Mexican BBQ Shaker Fries Seasoning. Perfect on fries, wedges or hash browns, the seasoning is also great on roast vegies and popcorn! The chipotle chilli, paprika and cumin hints will turn every night into a fiesta. Visit: masterfoods.com.au summer of love The timeless partnership between olive oil and vinegar is captured in Oli & Vine’s new salad dressings. Carefully crafted flavours include balsamic, ranch, mango and chipotle to zest up your salad greens. No artificial colours or flavours – just true love. Visit: oliandvine.com.au how’s the serendipity? Serendipity’s award-winning ice cream range is just the thing for the sunny season. The whole family will enjoy its standout flavours, like Jaffa, wattle seed, black sesame seed and lamington, and there are…

SEPTEMBER’S MOST-LIKED POST #MAKEITDELICIOUS 2517 likes, 51 comments Life without cake would be pretty boring, so we’re dropping this pink grapefruit, yoghurt and cardamom chiffon cake in your feed because we’re nice like that. Find the recipe on delicious.com.au. Recipe: @phoeberosewood Photo: @markroperphotography Styling: @morganfood CORNWALL CALLING: I love to cosy up each month with your magazine in anticipation of the pleasures I’ll find. In February’s issue your Cornwall feature (Food Trail, p 140) inspired me so much that I bought a ticket to the UK. I drove to Cornwall and faithfully followed the ‘food trail’; at Nathan Outlaw’s Fish Kitchen, I dined on red emperor fish with burnt butter sauce and little boiled potatoes followed by a sublime dessert of chocolate-lime bombe Alaska, to the mouthwatering seared scallops and…

GRILLED CALAMARI, ROMESCO AND GREEN MANGO SALAD SERVES 4 4 (750g total) calamari, cleaned, halved lengthways, scored, tentacles reserved 1 green mango, peeled, cut into matchsticks (we used a julienne peeler) 1 bunch Thai basil, leaves picked Juice of 2 limes, plus extra lime halves to serve ROMESCO SAUCE (MAKES ABOUT 1 1/ 2 CUPS – 375ML) 25g roasted slivered almonds 200g jar piquillo peppers, drained, stems and seeds removed, chopped 3 garlic cloves, crushed 1 tsp smoked paprika 1 tsp sherry vinegar or to taste 1 1/2 tsp Dijon mustard 1/3 cup (80ml) canola oil 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle For the romesco sauce, place all ingredients except oils in a food processor and whiz until finely chopped. Gradually add both oils…

O CHRISTMAS TREE Make sure all guests feel the love with these wheat-, dairy and gluten free rocky road Christmas trees by Rowie’s Cakes.rowiescakes.com.au PUDDING PERFECTION A mixing bowl and mould in one, this porcelain pudding bowl by Mud Australia ($137) will make a stylish centrepiece of your Christmas dessert. mudaustralia.com SWEET TIDINGS Whether you favour praline, caramel or liqueur, there’s a square for every member of the family in Koko Black’s new boxed Christmas collection. kokoblack.com CRYSTAL BALLS Decorations don’t get more eye-catching – or exquisite – than these fine-cut crystal balls by Waterford Crystal. Available in ruby, emerald ($299) or clear crystal ($199), each ornament comes with a dainty silver date tag. waterfordcrystal.com ALL THE TRIMMINGS You can now dress your table in the same festive linen gracing…

KITCHEN GURU Fab Five food and wine expert Antoni Porowski will give your culinary skills a makeover in his debut cookbook Antoni in the Kitchen (Pan Macmillan, $39.99). PITCHING IN Farmer (Harlequin, $29.99) sees stories from the land combined with home cooking by top chefs such as Maggie Beer, Stephanie Alexander and Jamie Oliver, with all proceeds donated to the CWA. SWEET TALK Sydney baker and pun maker Charlotte Ree reveals the secret behind her Instagrammable cakes, slices and sweets in Just Desserts (Pac Macmillan, $29.99). More, please Matt Preston says goodbye to the grey days of meat and potato with More (Pan Macmillan, $39.99), a vibrant collection of recipes that celebrate the humble veg. UPPER CRUST Get a taste for the cookery and customs of the Crawley household in…

KITCHENAID STAND MIXER IN BLUE VELVET (5KSM150PSAVB), $649. This sturdy tilt-head stand mixer in Blue Velvet is exclusive to Harvey Norman. A must in every entertainer’s kitchen, it can do just about anything, from churning ice-cream to making pasta, plus there are 20 optional attachments that are available separately. SPIRALIZER PLUS ATTACHMENT TO PEEL, SLICE AND SPIRALISE (5KSM2APC), $199. The Spiralizer Plus tool helps you create ‘noodles’ from a variety of vegetables for a show-stopping salad. MEDITERRANEAN-STYLE SALAD WITH RAW VEGETABLE ‘NOODLES’ Impress your guests this summer with this easy-to-prepare, Greek-inspired salad of spiralised beetroot, carrot and zucchini ‘noodles’, cucumber, red onion, ricotta and basil. It’s sure to become a staple with its flavour-packed seasonal vegetables and winning crunchy texture offering a fresh twist on summer salads. ADD THE ATTACHMENT…

GRIFTER SERPENTS KISS WATERMELON PILSNER, $5 EACH All hail the mix of fruits and beers! Inner West Sydney brewers Grifter produce this scintillating pilsner with the gentle sweetness and tartness of watermelon juice. Wow. So refreshing. I imagine serving this with…huge wedges of watermelon. JILLY MIAMI BAGNUM (1.5L), $59 A boutique wine producer doing a bright, crunchy, zero-additive red(ish) wine in a cask is so very thrilling. It's a really good example of a fresh, young, vibrant wine best served really cold. This one is coming to the Christmas party to be matched with Cheezels. MARIONETTE DRY CASSIS, $46 Marionette produces an 'Australian cassis' with around half the sugar of French types. Marry this blackcurrant-rich liqueur to Australian sparkling wine and you've got an authentic, local, Kir…

OH, THE PRESSURE we put on ourselves every Christmas, before things invariably unravel. For me, these disasters can be ranked like storms and hurricanes, so here is my own festive version of the revised Saffir-Simpson Hurricane Wind Scale. CATEGORY TWO : Objecting to your sisters playing a Neil Sedaka Christmas album because The Pogues’ 'Fairytale of New York' is the perfect soundtrack may not be a major disaster, but has the potential to explode into to a full-blown Category Seven. To avoid this, be diplomatic – suggest only songs that have the same patented Christmas chord progression and use lots of sleigh bells. CATEGORY THREE: Forgetting to buy cranberry sauce, not steaming enough brussels sprouts, or forgetting the long-running vendetta between Uncle Colin and cousin Bert, and sitting them opposite…

“IT’S HARD TO beat a great potato salad – it’s rare I meet one I don’t love.” When talking salads, Matt Moran doesn’t keep his cards close to his chest. And when there’s such an abundance of produce to work with during the warmer months, who would? “Tomatoes and peaches are a match made in summertime heaven – the key to success is to make sure they’re perfectly ripe,” says Moran. Green leafy salads are pimped up with bursts of texture, and potato salad “keeps things interesting by flirting with Indian flavours”. Ever the realist, Moran’s creations are achievable for the busy entertaining season, too, with prep-ahead components, dressings and pickles so “it’s simply a case of assemble, drizzle and scatter when you’re ready to serve.” And that’s the kind…

“ADD BLT MAYO TO PRAWNS – A SUMMER STAPLE – AND THEY BECOME STARS OF THE CHRISTMAS TABLE. AND NO ONE WILL TURN DOWN A SPARKLING MOJITO!”– DOMINIC SMITH POTATO PANCETTA SALAD WITH AVOCADO CREAM SERVES 6 AS A SIDE 8 slices round pancetta 1kg chat potatoes 1 bunch rocket, trimmed 1 small fennel, shaved (we used a mandoline) Toasted pistachios, chopped, to serve AVOCADO & SOUR CREAM DRESSING  (MAKES APPROX.3/4 CUP – 180ML) 1 avocado Juice of 1/2 lemon 2 tbs sour cream 1/4 cup (60ml) lemon-infused olive oil Preheat oven to 180°C. Grease a large oven tray and line with baking paper. Place pancetta on prepared tray and bake for 12-15 minutes until golden and crisp. Drain on paper towel. Place potatoes in a medium saucepan of cold…

“THE FRESH FLAVOURS AND FESTIVE COLOURS MAKE THIS TRIFLE A STANDOUT ON THE DESSERT TABLE.” – LUCY BUSUTTIL MANGO ROULADE WITH RASPBERRIES AND ELDERFLOWER SERVES 8 4 eggwhites 3/4 cup (165g) caster sugar 1 1/2 tsp cornflour 1/2 tsp white vinegar 1 tsp vanilla extract 2 tsp ground cinnamon 1 cup (250ml) double cream 1 1/2 tbs elderflower cordial 3 tsp rose water 5g freeze-dried raspberries (from health food shops), roughly crushed, plus extra to serve (optional) 1 ripe mango, peeled, thinly sliced Slivered pistachios and fresh raspberries, to serve Preheat oven to 160°C. Grease a 26cm x 38cm x 3cm cake pan and line with baking paper. Place eggwhites and a pinch of salt in a stand mixer fitted with the whisk attachment and whisk on medium speed to…

Day one of my Aspen alpine adventure, and who should be behind me in the queue to rent skis but Hollywood movie star Gwyneth Paltrow. From the moment you touch down at Aspen airport, flying between the craggy Rocky Mountains in a spectacular descent, it is obvious you have arrived in a playground of the rich and famous. So many private jets land at the quaint little airport that serves America’s premier ski location, sometimes they are not just parked wing-to-wing but nose-to-nose to pack more in. However, early impressions can often be misleading. Although it sometimes feels as if the bling sparkles just as much as the snow – locals sometimes call Aspen Mountain the 'glitter dome' because of its glamorous clientele – this beautiful ski resort is endearingly…

ULTIMATE FEAST Oysters with cucumber & fennel vinaigrette , p 116 Shaw & Smith Sauvignon 2019 Honey-glazed ham with parsley & praline crust, p 77 Bests Riesling Great Western 2019 Mango bombe Alaska, p 144 K1 By Geoff Hardy Autumn Harvest 2018 “A zesty sauvignon blanc works well with strong seasoning like vinaigrette on the oysters, while pairing a riesling with the ham is ideal – the citrus characteristics will cut through the sweetness of the honey and praline crust. For dessert, the natural sweetness of the riesling grapes, lingering intensity, and a nice acidity works well with mango, and is the fitting finish for a Christmas meal.” Nick Mallios, Qantas Wine Buyer, qantas.com/wine SUMMER NIGHTS Tomato, peach and mozzarella salad, p 91 Chaffey Bros Wine Co Kontra Punkt Riesling…

BUT FIRST … COFFEE Biodegradable and compostable, Pod & Parcel’s coffee pods ($9.50 for 10) are the eco-friendly answer to your caffeine addiction. Filled with Melbourne coffee, you can use them in your Nespresso machine, too. podandparcel.com.au OVER ACHIEVER The one appliance to rule them all, Breville’s new Multicooker 9 in 1 ($349.95) combines the talents of a bread maker, deep fryer, slow cooker, rice cooker and steamer in one.breville.com Greenhouse goals It’s the gift that keeps on giving. Plant-subscription service Botanic Box will deliver a bundle of greenery to your door each month, so you’ll never be without a happy, healthy houseplant ($299.70 for six months).botanicbox.com.au In full bloom Bring the outdoors in with Kip & Co’s table linen. The native placemat set ($99) is made from 100% French…

“ASSEMBLING THIS TREE IS AN ABSOLUTE DELIGHT – TRY NOT TO EAT ALL THE COOKIES BEFOREHAND!”– PHOEBE WOOD “ADD CHEERFUL ORNAMENTS TO MAKE THESE HOUSES EXTRA SPECIAL”.– HELENA MOURSELLAS GINGERBREAD DOUGH MAKES 1 QUANTITY 21/2 cups (375g) plain flour, sifted, plus extra, to dust 1/2 tsp bicarbonate soda, sifted 11/2 tbs ground ginger, sifted 150g dark brown sugar 125g unsalted butter, softened 1 egg 1/3 cup (80ml) golden syrup ROYAL ICING 1 eggwhite 1/2 tsp lime juice or water 11/2 cups (180g) pure icing sugar, sifted For the royal icing, lightly whisk eggwhite and lime juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined. Set aside. To make the gingerbread dough, place flour, bicarb, ginger, sugar and butter in a food processor and whiz until…

MIELE 38CM COOKTOP TEPPANYAKI GRILL (CS1327Y), $4,399. Take your summer entertaining to the next level with this Miele stainless-steel Cooktop Teppanyaki Grill that lets you braise, sauté or fry vegetables, seafood and meat. With two zones so you can cook food with different temperature requirements at the same time, easy-to-use rotary dials and a residual heat indicator, this sleek performer will not only look good in your kitchen, but will also help you create fuss-free gourmet dishes. SUMMERTIME SEAFOOD PLATTER WITH OREGANO AND GARLIC DRESSING Forget throwing another shrimp on the barbie, with the Miele Cooktop Teppanyaki Grill, you can create an impressive alfresco seafood feast with a flick of a switch on your built-in cooktop. From seared baby octopus to scallops and prawns, the Cooktop Teppanyaki Grill makes summer…

FORCES OF NATURE have a way of imposing themselves on you – cyclones, floods, confident egos. At times, they can be too powerful. But a combination of the right elements can create a perfect storm. Take CicciaBella, the new Bondi Italian osteria by restaurateur Maurice Terzini in the former bones of his Da Orazio Pizza + Porchetta. He’s corralled the culinary nous of Mitch Orr (ACME) and grape-juice guru James Hird for a trio with strong CVs and a healthy confidence to match. CicciaBella is a darker proposition than Da Orazio. With a disco-meets-post-punk playlist setting the tone, CicciaBella has wood panelling, rippled black metal, tie-dyed cloths and dim lighting, and you can sit at the bar, counter or banquettes. The wine, and indeed cocktail list, is a cracker. Hird…

Yotam Ottolenghi’s sensational salmon main for the festive season is set to rival any ham or roast on the big day. THIS SIDE OF salmon is a festive centrepiece dish. You can add plain or fried rice, steamed greens and roasted carrots or pumpkin to the artichoke and potato salad, which is served alongside, to create a generous holiday spread. You can substitute extra potatoes for the artichokes, if you’d like. Yotam Ottolenghi is chef-patron of the London-based Ottolenghi delis and the NOPI and ROVI restaurants. He has published seven bestselling cookbooks – his latest is Simple, published by Random House. CENTREPIECE SALMON WITH THAI BASIL AND BROWN BUTTER SERVES 6-8 90g unsalted butter 10g dried wakame seaweed (from Asian food shops), roughly broken up into 2cm pieces 5 garlic…

“THIS HONEY-GLAZED HAM TASTES AS SPECTACULAR AS IT LOOKS. IT’S A MUST-MAKE THIS FESTIVE SEASON!” LAMB WITH SOURDOUGH, BASIL & MACADAMIA PESTO SERVES 6-8 400g white sourdough, crusts removed and discarded, bread torn into 1cm pieces 3/4 cup (180ml) extra virgin olive oil, plus extra to drizzle 1 bunch basil, thick stalks removed and discarded, leaves chopped 1/2 cup (75g) roasted macadamias 4 garlic cloves, crushed 1/2 cup (40g) finely grated parmesan Zest and juice of 1 lemon 3kg easy-carve lamb leg (ask your butcher to leave untied so you can add stuffing – substitute 3kg boneless lamb leg) 1/4 cup (60ml) sherry vinegar 2 tbs caster sugar 1 small red onion, thinly sliced into rings 1 Lebanese cucumber, thinly sliced into rounds 1/2 cup loosely packed flat-leaf parsley leaves,…

ROASTING A NICE chicken for people is such a good way to say, I love you . I recently found this note to myself scrawled on the back of an electrical bill I had probably forgotten to pay, written one night after a dinner party. There was likely a lot of wine that night (the best ideas always come from a lot of wine), and well-intentioned (but fragmented) deep chicken thought. I realised after reading the note that it was the first time I articulated exactly what I wanted this book to be about, and what I want you to get out of it – because using your time and resources to feed people you care about is the ultimate expression of love. And love is about expressing joy, so…

THIS SEASON, THE gift that keeps on giving is the Christmas Day lunch that can be unwrapped in myriad ways for days. At Oakridge Wines in the Yarra Valley, chefs Jo Barrett and Matt Stone have earned praise for their rigorous no-waste kitchen and boundless creativity. So who better to ask for pointers on rethinking leftovers? “So much effort and money goes into Christmas Day that using leftovers not only keeps the celebrations going but also reduces landfill,” says Barrett. So, before you stash everything in the fridge, consider these fresh takes on what to do with turkey, ham, porchetta, prawns, smoked salmon and even leftover wine. In a neat trick, the alcohol is reborn as a cherry jelly cake that will be a welcome addition to any Boxing Day…

“Take the work out of Christmas Day by using store-bought ice cream for these desserts. Choose the best-quality ice cream, and make sure you leave plenty of time for re-freezing… and there’s enough room in your freezer for your creation!” PISTACHIO CHOCOLATE CHIP ICE CREAM CAKE SERVES 8-10 Begin this recipe 5 hours ahead. 560g store-bought chocolate brownie mix 150g dark (70%) chocolate, chopped 1/4 cup (60ml) pure (thin) cream 400g savoiardi biscuits 2 tbs (40g) dark cocoa, sifted 1.5L chocolate chip ice cream, slightly softened 1.5L pistachio ice cream, slightly softened 50g slivered pistachios Preapre brownie according to packet instructions and bake in a 20cm x 30cm lamington pan lined with baking paper. Remove from the oven and cool completely, then cut a 19cm round of brownie, discarding offcuts.…

NEW ZEALAND IS so close, we could almost pretend Jacinda Ardern is ours (please be ours). But we tend to overlook travelling there in favour of more exotic climes, and while our intrepid spirit propels us forward, we may be missing one of the most dynamic, delicious and luxurious holiday destinations in the world. The Land of the Long White Cloud may just be one of the ritziest road trips you can take minus the jet lag. In a land of sweeping vistas, from wild coastlines to lush, verdant forests, it’s obvious why it’s the backdrop of choice for many a Hollywood blockbuster. Large enough to feel epic, yet small enough to get around at your own pace, the ever-changing landscape also makes for ideal touring terrain. But when you’re…