Table of contents for July 2016 in delicious

COMFORT FOOD MEANS many things. It triggers memories, happiness, connections with cities you’ve visited, moments with family and favourite dishes. It can be both hearty and healthy (an immune-boosting chicken soup, p 90) or ridiculously decadent (a maple syrup pumpkin pie, p 120). For me, Phoebe Wood’s chicken parmigiana soup on our cover sums up what I want to eat right now – there has to be some benefit to the colder months, and this is it! Likewise Colin Fassnidge’s ham and cheddar pie (p 40), Guillaume Brahimi’s fish pie (p 83), Matt Moran’s slow roasts (p 110), Silvia Colloca’s easy bakes (p 72) or Valli Little’s perfect puddings (p 94). To many, including Melissa Leong, comfort and winter also means escape – she takes on Sri Lanka with photographer…

“It’s not real Christmas, sure, but it’s a worthy time to upscale your wine drinking. This menu cries out for rich sparkling wine, decadent reds and hedonistic dessert wines.” Mike Bennie, drinks writer FESTIVE MENU CHRISTMAS IN JULY Celeriac veloute with sage brown butter, p 80 Arras EJ Carr Late Disgorged Sparkling Chardonnay Pinot Noir 2002 Herb & garlic porchetta with roast winter vegetables, p 112; chestnut & bacon mashed potato, p 102 Felton Road Bannockburn Pinot Noir 2014 Chilli chocolate tart, p 58 Chateau Coutet Barsac 2010 “There are few things better than comfort food to bring everyone to the table. Give the classics a twist with these family dishes for cold nights.” Kate Gibbs, digital commercial editor FAMILY MEAL HOME COMFORT Brussels sprouts with mustard cream and speck,…

BITTER LEAVES Whether you decide to use radicchio, amaranth, dandelion or other bitter leaves, sweetness and saltiness are a good foil, so season well and include caramelised vinegar or honey in the dressing or fruit in the salad. Dandelion, although seen as a weed, is edible from root to flower, with the leaves a good source of vitamins A and C. Dress up leaves with bacon. Amaranth is another prolific plant, growing in different varieties with red or green leaves. Leaves are mild, stems are bitter and some species produce grains. Radicchio, on the other hand is best known in Italy, becoming more widespread in the last 30 years. The red leaves are great in salads with walnuts, orange segments and honey, but also hold up well when grilled. JOHN…

READ IT Forget complicated curries and unpronounceable spice mixes, British food stylist Amandip Uppal makes Indian comfort food a breeze in her aptly named new book INDIAN MADE EASY (Murdoch Books, $39.99). “This book is about discovering a casual attitude towards Indian cookery and bringing it up-to-date. Recipes such as chilli hot chocolate (left) and saffron pot-roast chicken help provide an appreciation of spice,” she says. CUT ABOVE Kitchen work calls for good tools and Melbourne-based bladesmith Aidan Mackinnon of Cut Throat Knives is delivering in spades with his bespoke hand-crafted knives. Each knife has beautifully carved handles made with Australian hardwood and comes with info on maintenance and cutting techniques. From $130. cutthroatknives.com.au AUSTRALIANS ALL LET US REJOICE, OUR FAVOURITE CHILDREN’S PARTY FOOD HAS NOW MADE ITS WAY…

MENU Angasi oyster with grapefruit and yuzu; prawn crackers with bottarga; egg custard with bacon chutney Shaw + Smith Sauvignon Blanc, Adelaide Hills, 2016 Smoked Cobia with fennel jam, yoghurt and toasted grains Shaw + Smith M3 Chardonnay, Adelaide Hills, 2014 Slow-cooked Wagyu brisket with bresaola, beetroot and creme fraiche Shaw + Smith Pinot Noir, Adelaide Hills, 2014; Shaw + Smith Shiraz, Adelaide Hills, 2014 Toasted rice and milk sorbet with honey cake Coffee & petits fours CELEBRATE THE VERY BEST of Queensland produce as chef and delicious . Produce Awards national judge Matt Moran invites you to an exclusive dinner at his beautiful Eagle Pier dining destination, ARIA. The ultimate culmination of Brisbane’s Regional Flavours festival (South Bank Parklands, July 16-17), which celebrates the state’s passionate chefs, growers and…

CARAMELISED PORK BELLY SALAD SERVES 4 1 tbs honey 1 tbs soy sauce 300g pork belly, thinly sliced 20g dried wakame (seaweed) 150g bean sprouts 1 carrot, finely shredded 1/2 telegraph cucumber, finely shredded 2 spring onions, thinly sliced on an angle Kewpie Japanese Dressing: Roasted Sesame 1 tbs black sesame seeds, toasted Preheat oven to 200°C Combine honey and soy sauce in a bowl Brush pork with honey mixture. Preheat a chargrill or frypan to high heat. Cook pork for 40 seconds each side, then transfer to a baking dish. Bake for 20 minutes or until caramelised. Combine wakame, bean sprouts, carrot, cucumber and two-thirds spring onion in a bowl. Drizzle dressing over serving plates, then top with salad and pork. Drizzle with extra dressing and scatter with sesame…

WHEN YOU THINK ‘comfort food’ your mind probably doesn’t jump straight to the humble cauliflower, but when cooked the right way and teamed with an array of ingredients such as creamy bechamel, parmesan and prosciutto (and did I mention butter?), you might just be convinced that cauliflower is king comfort. The cauliflower is one of my all-time favourite vegetables. It is so versatile and a regular feature on my dinner table. Recently I made cauliflower steaks for dinner and it was even a big hit with my partner, Haydn – he loves a good honest steak, so was a little concerned when he found out these weren’t of the beef kind. Needless to say, he was more than pleased with the result, and in true comfort-food style, slipped into a…

“WE MIGHT NOT ALL BE OLYMPIC ATHLETES, BUT WE CAN ALL USE A BOOST FROM TIME TO TIME. I’VE PACKED THESE DISHES FULL OF POWER FOODS THAT WILL TAKE YOU STRAIGHT TO FIRST PLACE, AND WHAT’S MORE, THEY TASTE FANTASTIC.” LENTILS A great source of plant protein, soluble fibre and minerals, lentils are a perfect low-fat option in any active person’s diet. BROWN RICE MUJADARRA WITH LAMB CUTLETS SERVES 4 100ml extra virgin olive oil, plus extra to serve 3 red onions, sliced 4 garlic cloves, chopped 1 cinnamon quill 11/2 tbs ras el hanout (Moroccan spice blend – from Middle Eastern food stores and selected grocers) 1 cup (200g) brown rice 400g can lentils, rinsed, drained 1 bunch coriander, leaves chopped 1 bunch mint, leaves chopped, plus extra whole…

SPINACH, PARMESAN & CHICKEN NOODLE SOUP SERVES 4-6 2 each carrots, onions and leeks (white part only), chopped 1 tbs olive oil 1.6kg whole chicken, rinsed, dried 2 celery stalks, chopped 4 bay leaves 1 parmesan rind, plus finely grated parmesan to serve Finely grated zest and juice of 1 lemon, plus extra finely grated zest to serve2 bunches English spinach 300g egg noodles, cooked according to packet instructions Preheat oven to 200°C Place carrot, onion and leek on a baking tray and drizzle with oil. Roast for 30 minutes or until light golden. Transfer to a large stockpot. Add chicken to pot with celery, bay and 3L (12 cups) water and bring to the boil over high heat. Reduce heat to low and simmer for 50 minutes or until…

LENTIL & TOMATO PAN-ROASTED CHICKEN SERVES 4-6 2 tsp extra virgin olive oil 4 x 150g Lilydale Free Range Chicken Breast Fillets, trimmed 1 onion, finely chopped 2 garlic cloves, thinly sliced 2 x 400g cans cherry tomatoes 1/2 cup (125ml) chicken stock 400g can lentils, rinsed, drained 1 cup basil leaves, to serve Preheat the oven to 200°C. Heat 1 tsp oil in a large ovenproof saucepan or flameproof casserole over high heat. Season the chicken and cook, turning halfway, for 5-7 minutes until golden. Remove from the casserole and set aside. Return the casserole to medium heat with remaining 1 tsp oil. Add onion and garlic, and cook, stirring, for 4-5 minutes until softened. Add cherry tomatoes and stock, and bring to a simmer. Add lentils and stir…

When it comes to hot new travel destinations for food-fond travellers, that pear-shaped diamond dripping from the ear of India has cause to vie for crown jewel status. Sri Lanka. Romantic images of sari-clad tea pickers against a backdrop of verdant terraces, dramatic surf breaks and old-world colonial charm certainly paint a picture of exotic, faraway bliss… and happily, it’s all true. No longer the bastion of the intrepid backpacker, Sri Lanka (or Ceylon as it is still rather nostalgically referred to) epitomises exotic luxe, without forgetting its rich roots in culture, customs and, of course, curry. As the landscapes change from steamy jungle to high tea country and back down to sunny coastal climes, the wealth of produce changes dramatically. Whether it’s earthenware-pot-set buffalo milk curd, which is consumed…

Balinese Beef Curry serves 4 | cooking 90 mins (slow cook) 1 tbs oil 1.5kg gravy beef, chopped 1 large onion, thinly sliced Curry Paste 2 large red chillies, finely chopped 1 shallot, finely chopped 2 garlic cloves, chopped 3cm piece ginger, peeled, chopped 4cm piece lemongrass, sliced 4 kaffir lime leaves, sliced ¼ tsp turmeric, ground ½ tsp salt ¼ tsp black pepper, ground 2 tbs oil 200ml coconut milk 4 tbs ABC Sweet Soy Sauce Kecap Manis ¼ cup (60ml) water 30g cashews, ground Fried Asian Shallots, steamed white rice and lime wedges, to serve 1. Heat oil in a frypan over medium heat and brown beef well. Remove and set aside in a casserole pot. 2. Add the onions to pan and brown well. Set aside with…

well cultured Making your own yoghurt at home is made with EasiYo yoghurt kits. Nutritious homemade yoghurt in three easy steps? Yes please! Try it with fruit for an easy breakfast and you’ll never buy yoghurt again. Visit: easiyo.com. oodles of noodles Hakubaku Organic Noodles are ideal for quick light dinners. Ready in just 2 minutes, Somen wheat noodles are perfect with grilled teriyaki salmon or as the base for an authentic cold noodle salad with sesame and carrot. Visit: hakubaku.com. feast your eyes Join Matt Preston and River Cottage Australia’s Paul West at Brisbane’s Regional Flavours (July 16-17). Enjoy free demos from chefs and gourmet bites as South Bank Parklands becomes a food lover’s paradise. Visit: regionalflavours.com.au. steam machine Make cooking large family meals easy with the new Smeg…

PHOTO OF THE MONTH #makeitdelicious I made the Gin & Tonic Tart with Candied Lemon from the May 16 issue (Wicked, p 85 ) with my very own lemons! The perfect Mother’s Day treat for my mum. @gginamax full plate Wow, there’s barely a recipe in the May 2016 issue that hasn’t got me excited! I can’t wait to start cooking, and I love the article on Oman. I lived there for more than 5 years, and have visited Sayq Plateau. Stunning place. Thank you delicious. Angie Mcfie cover girl The May 2016 issue of delicious. magazine is one of my favourite covers so far! Well done @deliciousaus, it’s always such a joy to read every single page. #inspirational @aminikitchen no. 1 dad Having recently moved to Australia, I…

Icebergs Dining Room and Bar is one of Sydney’s most iconic venues, set against the whole spectrum of blue water at Bondi Beach, but it’s a pub in Surry Hills that is holding executive chef Monty Koludrovic’s attention right now. He and a team, along with interior architect George Livissianis (Cho Cho San and The Apollo), have been charged with reinventing The Dolphin Hotel since Maurice Terzini announced he’d taken it over in March this year. It’s a busy time for Koludrovic, who has also joined the delicious. Produce Awards team as a state judge for NSW. “The challenge was to not only maintain our vision at Icebergs, but to build and strengthen it in the lead up,” he says. “You need the excitement and the nerves of a new…

WHY SUBSCRIBE? • We’ve taken a further $10 off the already discounted price • Pay only $5.45 per issue (RRP $7.50) • Never miss an issue of your favourite food magazine • Take advantage of free and convenient delivery to your door • Enjoy recipes from your favourite chefs, plus the latest restaurant and travel news *Offer ends July 13, 2016 Offer available for Australian delivery only An annual subscription to delicious . includes 10 monthly issues plus a double December/January issue SUBSCRIBE NOW! VISIT: MAGSONLINE.COM.AU/DEL/M1607DLC  OR CALL: 1300 656 933 AND QUOTE: M1607DLC…

We took over Sydney’s best kept secret, Busby Bar under Riley Street Garage in Wooloomooloo, to thank our growing family of delicious. contributors for their continued support in the magazine and online at delicious.com.au. From regular columnists, including our favourite butcher Anthony Puharich, to new faces including Produce Awards judges – Ross and Sunny Lusted from The Bridge Room and Icebergs’ Monty Koludrovic – Hayden Quinn and our hosts Liesel and Brody Petersen from Parlour Group, it was the ultimate foodie fam jam, complete with elegant canapés from executive chef Regan Porteous and Patron Tequila cocktails and Laurent-Perrier Champagne flowing all night. @deliciousAUS Tag yourself and your friends at our events using #makeitdelicious DELICIOUS.COM.AU/PEOPLE-EVENTS For all the galleries from delicious . events.…

HIGH SPIRITS The cooler months are so commonly matched to red wines you’d be readily crucified for busting out a crisp sauvignon blanc or even glancing at a tropical fruit cocktail. Cue the fireplace, bear skin rug, the slow-cooked foods and all the woollen garments you own worn at once, then the big, rich red slides in alongside. While all that sounds well and good, I assert that the spirit world also has a couple of handy tipples for defrosting humans and adding value when Jack Frost comes knocking. What most people overlook is how good spirits can be as a complement to dining, a talking point during a meal, or as an aid for digestion. My ideal cooler month dinner party features a raft of spirits. I usually kick…

IF IN 2015 IT WAS all hail king kale, then in 2016 it has been deposed by that old favourite, cauliflower, and I’m hanging out the bunting to celebrate its ascension to the vegetable throne. There’s only so many kale chips a man can consume. Once old and forgotten, this giant flower you can eat (which should be cause for applause alone) has become cool again just like names such as Doris, and having tattoos that were once the mark of prison time or life in the merchant marine. Caulifower is flexible Heck, it is so versatile it’s like the Leonardo DiCaprio of the cabbage world, able to turn its hand to just about anything whether you are grating it to cook down with milk into a silky puree to…

TOMATO, FENNEL & MEATBALL SOUP SERVES 4 1 small onion, roughly chopped 2 garlic cloves, crushed 1/2 cup flat-leaf parsley leaves 400g pork and veal mince 1/2 cup (35g) fresh breadcrumbs 1 tbs extra virgin olive oil TOMATO & FENNEL SOUP 2 fennel bulbs 1 tbs extra virgin olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1L (4 cups) chicken stock 2 x 410g cans Ardmona Chopped Tomatoes 1 tsp caster sugar 2 tbs chopped flat-leaf parsley leaves Preheat the oven to 200°C. Line a baking tray with baking paper. Whiz the onion, garlic and parsley in a food processor until finely chopped. Transfer to a bowl. Add mince and breadcrumbs. Season and stir well to combine. Roll tablespoons of mixture into walnut-sized balls. Heat the oil in…

AS A MOTHER OF TWO young boys, who is juggling a few different careers (say hello to your Opera singer, actor, food writer and TV host!), I find it a necessity to come up with shortcuts and hacks to make life more manageable and the daily chores a little more enjoyable. I am sure that many of you are stuck in a similar predicament, whether you are running busy households, freelancing, submerged in studies, the CEO of a mega enterprise, or all four of the above! We have all been in that situation when relatives from interstate arrive for the weekend, friendly neighbours and their children drop in on a Saturday or it’s your turn to bring a plate for the fete at the local primary school. What can we…

I AM NEVER really tempted by dessert in summer, just a piece of fresh fruit or at most a homemade ice cream will do me, but come winter things are very different. The first hint of cooler nights and I start dreaming about what delicious sticky, gooey pudding I can come up with to end a meal. It must be something to do with my English upbringing where the delights of my mum’s railway pudding (steamed sponge served with warmed golden syrup) or self-saucing number we called ‘chocolate puddle’ were regularly on the menu. I can also remember having my first taste of a sticky toffee pudding back in the ‘70s in the Lakes District. It has certainly become a classic dish that almost every chef worth his salted caramel…

“It’s no secret that I’m a committed carnivore. I’m a country boy and grew up on a farm – in fact, I still have a working farm to this day in the Central Tablelands of NSW. So beef, pork and lamb (and of course poultry and game) all frequent my table – I really do love them all.In winter I get right into comfort food with cuts that respond to a gentler style of cooking, yielding melt-in-the-mouth results and with full–flavoured braising juices to spoon over at the end.” HERB & GARLIC PORCHETTA WITH ROAST WINTER VEGETABLES SERVES 6-8 1kg rock salt 1.5kg boneless pork belly 1/2 bunch oregano, leaves finely chopped 1/2 bunch sage, leaves finely chopped 1 rosemary sprig, leaves picked Finely grated zest of 1 lemon 2…

“WHY BALI?” I ask Frank Camorra as we sit in the breezy indoor-outdoor dining space surrounded by lush tropical plants at his latest restaurant, the first international outpost of his hugely popular MoVida brand at Seminyak’s chic new Katamama hotel. “Good question!,” he responds, as if not quite sure of the answer himself, but that torpor is more to do with the heat. It’s 35 degrees and 500 per cent humidity by 10am and my main concern is how the Spanish-Australian chef is going to serve his signature tapas, the anchoa, a plump salty anchovy atop a paper thin cracker crowned with a mouth-puckering tomato sorbet you spread like butter over the salty fish before it melts. It’s a race against the clock in Sydney, so I don’t like my…

 I WOKE UP dustier than a share house shagpile. The cool climes of Tasmania’s east coast twisted my rubber arms in favour of a few too many. When forced from slumber to inspect the Tasman Sea Salt facilities, the brown bottle flu had claimed another victim. “SEA SALT IS REPRESENTATIVE OF THE WATERS IT’S FROM. WE BANG ON ABOUT SOURCING THE BEST PRODUCE -BUT SALT IS OFTEN AN AFTERTHOUGT.” There’s no sure cure, but in my experience the best thing for a hangover is a yum cha dumpling and a dip in the deep blue. Must be something in salt water. Sadly, these days I eat more dumplings than I manage swims in the sea. Anyway, hangover cure theories are great – putting them into practice is another thing entirely.…

I am full of excitement after reading the latest June 2016 issue. I’m only missing a few copies of delicious. in my collection since your launch in 2001, and this is one of my favourites yet. I’ve folded over the corners of so many recipes, I’m excited to try them all. I don’t think I’ll be able to fit them all in before the next issue! Thanks for reigniting my love of cooking for my family. Ellie Colville via email ED’S NOTE: Congratulations, Ellie! You’ve won a Breville Kitchen Wizz 8 valued at $199.95 – perfect for whipping up all the dishes from this issue. Visit: breville.com.au . Send your emails to delicious@newslifemedia.com.au or write to us at Locked Bag 5030, Alexandria, NSW 2015. delicious. reserves the…

“I’VE GONE TO THE MARKETS EVERY WEEKEND FOR EIGHT YEARS. WE DOUBLE IT UP AS FAMILY TIME, SO MY WIFE AND TWO LITTLE BOYS COME DOWN. WE GET A COFFEE AND THE BOYS RUN AROUND STEALING FOOD FROM EVERYONE.” POT-ROASTED LAMB SHANKS WITH POLENTA AND SPROUTS SERVES 4 It’s well worth your while to have this dish in your dinner arsenal for winter as it’s so simple. The shank meat can be the most unctuous and delicious cut on the whole animal when slow-cooked like this. 2 tbs white peppercorns, ground 2 garlic cloves, finely chopped 1 rosemary sprig, finely chopped 2 thyme sprigs, finely chopped 4 forequarter lamb shanks (ask your butcher) 2/3 cup (165ml) extra virgin olive oil 1/3 cup (50g) plain flour 1 each large onion and…

I’M NOT ONE FOR breathtaking views, at least not in a restaurant. I mean it’s not a deal breaker. It’s lovely. I succumb to the hypnotic bliss of deep blue as much as the next person, but it’s not important. It’s just a bonus. Aløft has magnificent views of Sullivans Cove and beyond. It’s housed on the top level, down the deep end of Brooke Street Pier with tapering walls like a bedroom in the attic – you might feel like the walls are caving in if it wasn’t for the outside streaming in through floor-to-ceiling windows. But as the sun sets, the saltwater ripples fade into the horizon and, apart from dotted lights across the harbour, the restaurant is left to prove its worth. The dining room is, for…

Massimo Bottura’s Italian accent echoes through The Sydney Opera House. It is MAD SYD (a day of talks and ideas on ‘Tomorrow’s Meal’, and the first overseas occurrence of legendary Copenhagen-based food symposium MAD) and the audience is captivated. During his speech, the 53-year-old chef is a vision of pure focus. The effervescent Italian with a million ideas bouncing around his head, who viewers fell in love with in cult Netflix series Chef’s Table, is on one clear track. Catch cries, words that have inspired him, fly from his mouth as he gesticulates: “ethics and aesthetics are one and the same,” “a recipe can be a social gesture,” and that final message, “cooking is a call to act.” Superstar chefs Rene Redzepi and David Chang had graced the stage and…

WE’RE LUCKY IN AUSTRALIA . Here, a plethora of vegetables are available for much of the year. However, I often find this unrestricted access leads to complacency and sometimes I find myself wasting much of the produce I buy. To avoid this, I try to get into the mindset of older generations. There’s no way my grandmother would have wasted anything – food was more than a commodity, it was a luxury, and putting food on the table was an art of invention, creativity and thriftiness. These days convenience dictates the way a lot of us think. We often buy our vegetables in plastic wrap, purchase processed food for its ease and throw away large parts of produce, such as the skin and seeds. Working in restaurants, it was apparent…

When it comes to cooking food for friends, my number one rule is that it must be delicious! My number two rule is that it must be bright, colourful and full of nutrients,” says Dan Churchill, summarising the fun, flavour-packed dishes in his new book and TV series with Hayden Quinn, Surfing the Menu: Next Generation . The two boys from Sydney’s northern beaches became mates after appearing on MasterChef , brought together by their love of cooking, surfing and travelling. In this latest adventure, they explore what s cooking across the vast lands of northern Australia, from coast to coast. The journey starts in the far west, off the Coral Coast of WA, where the boys feast on local seafood and are inspired to create their ultimate fish burgers…

“I come from a small town in France called Paris! Wherever you go around the city, these are some of the classic dishes that are never too hard to find, from the beef daube to the Paris-Brest pastries. Why have they survived for so long? Well, they are delicious, based on quality produce and seasonality, and all about people enjoying themselves. And they warm your heart.” CELERIAC VELOUTE WITH SAGE BROWN BUTTER SERVES 4 2 x 750g celeriac, peeled, cut into 1cm pieces 2 cups (500ml) milk 1L (4 cups) chicken stock or vegetable stock 300ml pure (thin) cream 100g unsalted butter 1 bunch sage, leaves picked Place celeriac in a saucepan and cover with the milk and stock. Bring to the boil, then reduce heat to low and cover…

“POTATOES ARE A COMFORTING CROWD-PLEASER, AND ARE A GREAT CARRIER OF LOADS OF DIFFERENT FLAVOURS, WHICH IS WHY I BELIEVE THAT RATHER THAN BEING A SIDE TO PROP UP OTHER DISHES, POTATOES CAN AND SHOULD BE THE HERO OF ANY MEAL.” POSH HAM, EGG AND CHIPS SERVES 4 Good roast potatoes deserve to be the main event, so I’ve teamed these epic, roasties with simple eggs and prosciutto. 4 large (about 300g) sebago potatoes, peeled 30g unsalted butter 1 garlic bulb, cloves separated 1 tbs extra virgin olive oil, plus extra to drizzle 1/2 bunch rosemary, leaves picked 4 eggs Thinly sliced prosciutto and rocket leaves, to serve SALSA VERDE 2 garlic cloves, finely chopped 30g capers, rinsed, drained, finely chopped 30g pickled gherkins, finely chopped 6 anchovy fillets in…

“MAPLE SYRUP CAN BE LABELLED A MERE PANCAKE ‘DRIZZLER’ BUT IT’S A FAR MORE VERSATILE DROP. THESE MAPLE SYRUP RECIPES GET COSY WITH DIFFERENT FLAVOUR COMBINATIONS AND SHOW THIS WINNING TRENDING INGREDIENT IN ALL ITS GLORY.” MAPLE PEANUT BUTTER SELF-SAUCING PUDDING SERVES 4-6 You will need a kitchen thermometer. 2/3 cup (150g) demerara sugar or raw sugar 1/3 cup (90g) smooth peanut butter 100g unsalted butter 11/2 cups (375ml) milk 2 cups (300g) self-raising flour 1/3 cup (35g) cocoa powder 1/4 tsp baking powder 1 tbs cornflour 1 cup (250ml) maple syrup Thickened cream, to serve MAPLE PRALINE 1/4 cup (60ml) maple syrup 3/4 firmly packed cup (170g) brown sugar 2 tbs chopped peanuts Preheat the oven to 180°C. Grease a 1.5L (6 cup-capacity) ovenproof pan. Place demerara sugar, peanut…

8.00am GO GREEN Start the day in Rio s Jardim Botânico (Rua Pacheco Leão, 101) Highlights include the 200-year-old avenue of Imperial palms and views of the famous statue, Christ the Redeemer. 9.00am COFFEE A LA MODE Fuel-up with breakfast at Confeitaria Colombo (Rua Gonçalves Dias, 32), a favourite downtown cafe for its ornate interiors and killer custard tarts 10:00am CULTURE TRIP A clutch of new museums have revived Rio s old port district. Top picks include Museu do Amanhã (Museum of Tomorrow – Praça Mauá, 1, Centro), housed in an appropriately futuristic building, and Museu de Arte do Rio (Praça Mauá, 5, Centro) which features art reflecting the culture, history and people of Rio. 11:30am HILLSIDE HIGH With its cobbled streets and colonial mansions, boho Santa Teresa is one…

There’s renewed vitality in Victoria’s oldest wine region. In the past 12 months, the Yarra Valley has welcomed a slew of high-profile openings and fresh culinary faces, eager to shake up this gourmet destination. One man who is making his mark – and in the most eco-minded of ways – is Matt Stone, who recently came on board as chef at Oakridge. Here, along with his pastry chef partner Jo Barrett, Stone has revitalised the dining experience at this acclaimed Yarra Valley winery. Stone has quickly established a network of local growers and hobby farmers, sourcing figs, exotic citrus fruits and crabapples, which he turns into jelly or ferments and serves with pork. During spring and summer, the pair pick edible weeds and wild flowers on their drive to work…