t wo oceans, one epic

J O U R N E Y

Embark on the Indian Pacific and discover two oceans on one incredible journey. Over four days and three nights,
you’ll immerse yourself in the wonders of Australia. Pass through breathtaking mountain ranges, gaze out at
endless desert plains, and admire ancient landscapes, as you travel between Perth and Sydney.
Book your all-inclusive rail journey at journeybeyondrail.com.au and become part of a fifty-year legacy.
APRIL 2020 | VOTED MAGAZINE BRAND OF THE YEAR

EASTER
BAKING
FRENZY!
WHITE CHOCOLATE
CONFECTIONS,
CLASSIC COCOA,
PUDDINGS,
PIES & CAKES

HELLO,
HOT AUTUMN

CROSS
* ONE-PAN ROASTS
* DIY BAKERY
CLASSICS

BUN
* COLIN FASSNIDGE’S
LAMB SHEPHERD’S PIE
* MATT PRESTON’S

PUDDING
BUNDY & COKE CAKE

+ GUILLAUME BRAHIMI’S
BURGUNDY TOUR DE FORCE
WITH WHITE CHOCOLATE + LONDON’S BEST HOTELS
$8.50 (INC. GST) NZ $9.50 (INC. GST)

RICK STEIN DANIELLE MATT MORAN

Ultimate ALVAREZ All-new
Easter menu Easy autumn tarts hot cross buns
 CONTENTS
APRIL

64
 REGULARS
6 Ed’s Letter
8 Talk to Us
10 Menus
12 Out & About
A delicious. dinner in Adelaide’s
Botanic Gardens Restaurant.
14 delicious. Confidential
All the action from our travels.
25 Insider: News
30 Review
Vegan Italian gets the thumbs up.
32 Masterchef
Cookies for the crowd.
34 Drinks
Mike Bennie gets ready for change.
36 Ottolenghi
Spoil them with this rich sponge.
38 Meat Market
A winning lamb shank shepherd’s pie.
40 Subscribe to delicious.
42 Cheese Counter
The beauty of marinated cheese.
44 I’m Loving
Matt Preston’s baking success.

48
140 Insider: Travel
154 Passport
Get to know Istria, Croatia.

FOLLOW US...
SAVOUR
96 Extract
Yes, there is more to discover about @deliciousAUS
17 In Season the seductive world of chocolate.
Nido’s Max Sharrad has nothing but 102 Hot Cross Buns
delicious.com.au
praise for produce at its peak. Matt Moran makes sure there’s a For more delicious. content.
48 One-pan Roasts flavour for every taste.
Sunday roast just got easier, thanks 112 Wicked
to these no-fuss recipes. White chocolate magic to put ON THE COVER
Hot cross bun pudding with
54 Rick Stein a spell on them.
white chocolate (recipe p 121)
The star chef shares his Easter
Recipe Phoebe Wood

traditions and ultimate feast.
64 Guest Chef
Danielle Alvarez serves up sweet and
savoury tarts for your next brunch.
72 Dinners with Eggs
Genius ways with everyone’s
favourite all-day staple.
80 Extract
Standout sweets from Natalie Paull’s
new book, Beatrix Bakes.
88 Bakery
Phoebe Wood updates your
favourite childhood treats.
TRAVEL
Photography Ben Dearnley
Styling Kirsten Jenkins
124 Postcard
Merchandising Emmaly Stewart
Guillaume Brahimi samples the best
of Burgundy.
130 Global Flavours THE DELICIOUS. TEST KITCHEN USES:
Take in the magnificent sights,
sounds and tastes of Arizona.
142 Postcard
Our very own Warren Mendes goes
on safari in Sabi Sabi.
OFFICIAL TEST KITCHEN SUPPLIER:
144 City Guide Our meat is supplied by Vic’s Meat
The hottest hotels in London. (vicsmeat.com.au).

delicious.com.au 5
 WELCOME

EDITOR’S NOTE
As this issue went to print,
we were deeply saddened to
hear of the passing of Saskia Beer.
Saskia was a well-respected,
award-winning contributor to the
annual delicious. Produce Awards with
her Farm Produce Chicken a gold
medallist in 2019. Her mother Maggie
Beer is the awards’ patron, and the
entire delicious. team sends their
thoughts and love to Maggie,
Colin and their family.
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& INDEPENDENT GROCERS
INBOX.

TO US
NEXT-GEN FAN: I have every copy of delicious. since
FEBRUARY’S MOST-LIKED POST April 2002. There have been many recipes made over the years,
1864 likes, 25 comments but my three boys love Bill Granger’s one-pot chicken curry
and fruity beef casserole. My eldest was two years old when

#MAKEITDELICIOUS
I first bought the mag and now he is 20, has his own place
Fact: long weekends are
and has just qualified as a chef. I bought him his first
perfect for taking on
cooking projects. First cab off delicious. subscription for Christmas – now we have two
the rank is this watermelon- generations of fans! Kylie Cook
rose panna cotta with
meringue number by
@chefmattmoran. Find the SUMMER LOVING: Each summer, I look forward
recipe at delicious.com.au. to the delightful recipes in the party season issues of
Photo: @bendearnley delicious. – particularly November. As with many of my copies,
Styling: @kirstenljenkins I sit down and mark all of the recipes I want to make and what
party I could make them for. I made the pistachio, raspberry
and rose layer cake (p 122). It was a huge success and I can’t
wait to continue down my list: Valli Little’s Turkish delight
PIECE OF CAKE: My beloved dog Audrey had her first cheesecake (p 114), double chocolate and salted caramel
birthday recently, so I just had to make the cake on the November mud cake (p 121), and the list goes on! Julie Jones
issue cover to celebrate. My version wasn’t quite like the cover
photo, but she loved it and all her party guests were impressed.
Audrey was only allowed a small slice and was slightly miffed that
MAKE THE COVER RECIPE
APRIL 2020 | VOTED MAGAZINE BRAND OF THE YEAR

her friends got to eat more than her! Glenda Grice

EASTER
Warm, soft and rich in white chocolate
PICK AND MIX: My 91-year-old mother recently handed BAKING
FRENZY!
WHITE CHOCOLATE
CONFECTIONS,
CLASSIC COCOA,
butterscotch sauce, this hot cross bun
PUDDINGS,

down to me her mixer from 1958, so what a joy it was to put it into
PIES & CAKES

pudding will have you going back for

service by making the passionfruit and pineapple pavlova with seconds. It’s just the thing for the
passionfruit curd from the December/January issue (p 119) to serve HOT
HELLO,
AUTUMN long weekend Easter brunch.
CROSS
* ONE-PAN ROASTS
* DIY BAKERY

on Christmas day. The meringue whisked up like a dream – thick CLASSICS

Show us your version by tagging
BUN
* COLIN FASSNIDGE’S
LAMB SHEPHERD’S PIE
* MATT PRESTON’S

PUDDING
BUNDY & COKE CAKE

and glossy – and it came out of the oven perfectly. Even Mum WITH WHITE CHOCOLATE
+ GUILLAUME BRAHIMI S
BURGUNDY TOUR DE FORCE
+ LONDON S BEST HOTELS
@deliciousaus and
agreed that the pav was as good as the one she used to make. RICK STEIN
Ultimate
Easter menu
DANIELLE
ALVAREZ
Easy autumn tarts
MATT MORAN
A l new
hot cross buns #makeitdelicious.
Wendy Illingworth

delicious. reserves the right to edit reader letters, posts and comments.
or write to us at Locked Bag 5030, Alexandria, NSW 2015.
THE WINNER IS… Send your emails to delicious@newslifemedia.com.au

I’ve been purchasing delicious. for years, and after finding myself stuck in hospital recently, I read
every page of the February 2020 issue with a new zeal. While I always admire the stunning photos
and interesting columns, I’ve now marked at least 15 recipes to try out when I get home. The real
question is... will I start with Cajun black bean and sunflower burgers (p 95) or world’s healthiest
chocolate cake (p 118)? Maybe both? Cheers, you made my time in hospital not only brighter but
productive! Susan Ryan

ED’S NOTE: Congratulations, Susan! You have won the Sunbeam High Performance Power
Blender, valued at $499. The versatile appliance powers through food prep to blend, knead,
grind, mill, chop and juice your ingredients.

8 delicious.com.au
APRIL

MENUS
E A S TER S W EE TS LONG LUNCH AU T U MN FL AVO URS
STARWARD
TWO-FOLD
& TONIC

AUSTRALIAN WHISKY MATURED IN

AUSTRALIAN WINE BARRELS
DRINK RESPONSIBLY
 OUT & ABOUT.

Ranked #6
restaurant overall
+
Best Date Night in
South Australia!

BOOK
NOW!

DINNERS
S TR A L I A
S . A N D TASTING AU
E LI C I O U
E L A I D E WITH D AKER AT
EA D AUL B
CELEBR AT G HOSTED BY P
NIN
S
NTED EVE
JOIN US FO
RAN E NCHA

IC GARDEN
BOTANTAURANT
RES
RENOWNED FOR HIS use of fresh local produce, Botanic WHERE Botanic Gardens Restaurant

PHOTOGRAPHY ANDY STEVENS, JOHN KRUGER

Gardens Restaurant head chef Paul Baker will put this status Plane Tree Drive,
on show as he and the delicious. crew host a spectacular dinner Botanic Gardens of Adelaide
party in the heart of the Adelaide Botanic Gardens. Adelaide, South Australia
The evening begins with Champagne, cocktails and
WHEN 6.30pm, Friday, April 3
canapés before a three-course dinner with matching wines
MENU SUBJECT TO CHANGE.
is served under the canopy of the gardens’ towering 150-year-old MENU Champagne, cocktails and canapés,
Moreton Bay fig trees. Sample Baker’s mod-Oz flavours plus a three-course dinner with
sourced from abundant vegetable, herb and fruit gardens matched Peter Lehmann wines
on site, while sipping on some of the Barossa’s finest drops PRICE $220pp (plus booking fee)
from Peter Lehmann Wines.
Don’t miss out – book your ticket now BOOK Search ‘delicious. dinner’
using the link to the right. at tastingaustralia.com.au

@deliciousaus @bgr_adelaide @bakerpaul82

12 delicious.com.au
 Savour the difference with a Liebherr
The perfect environment for your wines

Quality, Design and Innovation

home.liebherr.com.au
 1 2

3 4

DELICIOUS. @ PATRON
Out&
About
“WE CELEBRATED
OUR 18TH BIRTHDAY
THE TRADITIONAL
WAY WITH TEQUILA!” We celebrate 18 years of
– KERRIE McCALLUM delicious. with a Patrón
party, revisit cult classics with
11 5
Dan Hong at Lotus, sit court-
side at the Australian Open
and band together for The
Feed Appeal charity.
1. Patrón cocktails fuelled the delicious.
18th birthday bash. 2. Perched on the
harbour beneath Sydney’s Museum of
Contemporary Art, the entrance to the 6
Patrón pop-up was a visual spectacle.
3. Matt Moran and Monty Koludrovic.
4. Mark McKie and Mitch Edwards.
10 5. Colin Fassnidge, David Abela and Manu 7
Feildel. 6. The classic Paloma cocktail was
just one of the expertly balanced drinks on
offer. 7. Patrón’s signature styling
decorated the space. 8. Matt Preston,
Merrick Watts and Justine Schofield.
9. delicious. food director Phoebe Wood,
John Susman and Mim Stacey. 10. Modern-
Mexican fare was the perfect
accompaniment to the cocktails.
PHOTOGRAPHY STEVEN WOODBURN
PATRON AND LOTUS READER EVENT

11. delicious. editor-in-chief Kerrie

McCallum with Jonathon Moran.

9 8

14 delicious.com.au
 12 13 DELICIOUS. CONFIDENTIAL

14

15

16 17
12. Guests enjoyed an Aperol spritz
on arrival at the delicious. 18th birthday
reader dinner at Lotus. 13. Kerrie
McCallum and Lotus head chef Dan
Hong. 14. Yellowfin tuna, sweet wasabi,
soy and ginger. 15. Lotus opens
its doors for a very special event.
16. Kerrie Rosati and Donna Harper.
17. Sue and Neil Shoebridge.
18. Cleverly disguised friends of
delicious. (Colin Fassnidge, Anna
Polyviou, Manu Feildel and Matt
Preston) helped raise funds for The
Feed Appeal last Christmas, allowing
DELICIOUS. @ LOTUS the charity to provide 20,000 meals to
18
those going hungry during the holiday
DELICIOUS. @ THE FEED APPEAL
season. 19. Rafael Nadal takes a break
“LOTUS RETURNED WITH from the court to stop in at The Crown

ITS ICONIC CHEESEBURGER IMG Australian Open Tennis Party.

20. A Moroccan-inspired scene was the
AND HOT FUDGE SUNDAE.” backdrop for the celebration.

– KERRIE McCALLUM
DELICIOUS. @ AUSTRALIAN OPEN

“The Crown and IMG’s Australian Open

oasis was the perfect escape from the
summertime heat in Melbourne.”
– HAYLEY INCOLL
20 19

“TODAY WAS ABOUT

DRESSING UP AND
GIVING BACK.”
– ANNA POLYVIOU

DELICIOUS. ON SOCIAL >>>

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 IN SEASON.

IN SEASON
This is peak time for Italian-leaning produce, says Max Sharrad,
who is cooking with the best – from smoky peppers and
mushrooms, to early autumn pears.
WORDS CORINNE PARKES PHOTOGRAPHY BEN DEARNLEY STYLING KIRSTEN JENKINS
MERCHANDISING EMMALY STEWART

delicious.com.au 17
BLISTERED PEPPERS
WITH GNOCCO FRITTO
SERVES 6
Vegetable oil (we used grapeseed),
to fry
250g goat’s curd
Flat-leaf parsley leaves, fried, to serve
BLISTERED PEPPERS
6 red capsicums
30g runny honey
1/4 cup (60ml) apple cider vinegar
GNOCCO FRITTO
1 tbs extra virgin olive oil
7g (1 sachet) dried yeast
31/3 cup (500g) plain flour
10g salt
For the blistered peppers, char capsicums
over an open flame, turning frequently, for
8-10 minutes until the skin has blackened.
(Alternatively, place under a grill on high
heat and grill, turning frequently, until
blackened.) Place in a heatproof bowl and
cover with plastic wrap for 10 minutes until
the skin loosens, then peel and remove
stems and seeds. Slice into strips and
place in a bowl with honey and vinegar.
Season and toss to combine. Marinate for
1 hour at room temperature.
For the gnocco fritto, place the olive oil
and 350ml tepid water in a mixing bowl.
Add the yeast, flour and salt and whisk to
form a dough. Turn the dough out into an
oiled bowl. Fold dough 10 times by
stretching it out and folding it back on
itself in the bowl. Cover and rest for
15 minutes, then fold the dough 4 more
times. Rest and repeat the 4 fold process
2 more times, then allow the dough to rest
for 1 hour or until doubled in size.
Once risen, divide the dough into
6 equal pieces and roll into balls. Place on
a large tray lined with baking paper.
Cover and rest again until doubled in size.
Half-fill a large, heavy-based saucepan
with oil. Heat to 180ºC (a cube of bread
will turn golden in 90 seconds when oil is
hot enough). Stretch out each ball of
dough to form a rough disc and fry, in
batches, for 11/ 2-2 minutes, then flip and
fry for a further 11/ 2-2 minutes until golden
and cooked through. Drain on paper towel
and season.
Spread goat’s curd over the base of a
large plate. Top with marinated peppers
and scatter with fried parsley leaves. Serve
with gnocco fritto on the side.
 IN SEASON.

Mushroom ragu,
egg yolk pappardelle
(recipe p 20).

delicious.com.au 19
IN SEASON.
MUSHROOM RAGU,
EGG YOLK PAPPARDELLE
SERVES 4-6
You will need a pasta machine for
this recipe.
1/4cup (60ml) extra virgin olive oil
150g unsalted butter, chopped
1 onion, finely chopped
150g pancetta, trimmed, cut into
lardons
3 garlic cloves, finely chopped
600g chestnut mushrooms, trimmed,
thickly sliced
25g dried porcini, soaked in 1/4 cup
(60ml) boiling water
2 cups (500ml) white wine
5 thyme sprigs, plus extra to serve
2 cups (500ml) chicken stock
100g Montasio cheese (substitute
Parmigiano Reggiano or Grana
Padano), finely grated
PASTA
16 (300g total weight) egg yolks
2 cups (300g) tipo ’00’ flour
For the pasta, place egg yolks and flour in
the bowl of a stand mixer fitted with the
dough hook. Mix until combined and
smooth. Cover and rest for 30 minutues.
Cut the dough into 4 pieces, cover and
set aside. Using a pasta machine, pass
each piece of dough through the machine,
starting at the widest setting and working
down to the thinnest. Repeat this process
for all 4 pieces of dough. Cut the sheets
into 20cm-long pieces and stack them on
top of each other. Roll them up and cut
into 2cm-wide noodles. Dust with flour and
store either in nests in the fridge, or dry by
draping them over a rack.
To make the mushroom ragu, heat half
of the olive oil and half of the butter in a
large frypan over high. Reduce heat to low,
add onion, pancetta and garlic and cook,
stirring frequently, for 6-8 minutes until
onion is translucent. Strain, reserving oil,
and set onion, pancetta and garlic aside.
Add the remaining 30ml oil, reserved oil
and 75g butter to the frypan and place
over high heat. Drain the porcini, reserving
liquid. Chop porcini and add to pan with
chestnut mushroom. Cook, stirring
occasionally for 5-6 minutes until softened
and coloured. Return the reserved
pancetta mixture to mushroom mixture
and toss to combine. Season to taste. Add
the wine, scraping the bottom of the pan
with a wooden spoon and reduce the wine
by one-third. Stir in thyme sprigs, reserved
porcini liquid and chicken stock. Bring to
the boil, reduce heat to medium and
simmer for 8-10 minutes until sauce is
thickened. Season to taste and set aside
and keep warm until ready to serve.
Meanwhile, bring a large saucepan
three-quarters full with salted water to
the boil. Make sure the mushroom ragu is
next to the saucepan and hot. Cook the
pappardelle in 2 batches, stirring gently to
separate pasta, for 1-2 minutes. Remove
using large tongs and immediately add to
the mushroom ragu. Toss well to combine.
If the pasta looks too dry you can add a
little of the cooking water. Scatter with
cheese and extra thyme to serve.
SPICED PEAR STRUDEL
SERVES 8-10
Begin this recipe 1 day ahead.
1/4 cup (40g) raisins
1/ 2 cup (80g) sultanas
Finely grated zest of 1 lemon and
1 orange
3/4 cup (105g) currants
1 tsp each ground cinnamon and
ground mixed spice
1/ 2 tsp ground nutmeg
90g brown sugar
1/4 cup (60ml) dark rum
1/4 cup (35g) slivered almonds
250g unsalted butter, melted
70g fresh breadcrumbs
1 tbs plain flour
16 sheets filo pastry
1/ 2cup (50g) flaked almonds
Icing sugar, to dust
Cream, to serve
STEWED APPLES & PEARS
30g unsalted butter
2 Granny Smith apples, peeled, cored
and sliced
3 Packham or Beurre Bosc pears,
peeled, cored and sliced
150g caster sugar
To macerate the dried fruit mixture,
combine the raisins, sultanas, lemon and
orange zest, currants, spices, sugar, rum
and slivered almonds in a large bowl with
90g of the melted butter and allow to
macerate for 3 hours or overnight.
Meanwhile, for the stewed apples and
pears, melt the butter in a large non-stick
frypan over medium heat. Add the fruit
and scatter over sugar and 1 tbs water.
Cook, tossing frequently, for 15-16
minutes until the sugar has dissolved and
the fruit has softened slightly. Remove
from heat and cool completely. Once
cooled, add to the macerated fruit
mixture with the fresh breadcrumbs
and flour, and mix to combine.
Heat oven to 200ºC. Place 4 sheets of
pastry on top of a large piece of fabric,
overlapping pastry edges by about 4cm.
Brush overlapped edges with melted
butter to seal the edges together to form
a rough 80cm x 50cm rectangle. Brush
with melted butter and layer 4 more
sheets of pastry on top. Repeat brushing
and layering with all the pastry. Place the
pear and apple mixture in a strip about
45cm long along one of the short sides
of the pastry, leaving 6-8cm around the
short edge border. Using the fabric, roll
strudel into a log and tuck the ends
underneath. (Make sure you roll from the
end of the pastry that has the filling on it
to the opposite end, not the other way
around.) Place log carefully onto a lined
baking tray. Brush the top with more
butter, sprinkle over flaked almonds and
dust with icing sugar. Bake for 25-30
minutes until golden. Dust strudel with
more icing sugar, cut into 8-10 even
slices, and pour over cream, to serve.
MARINATED FLOUNDER WITH
LEMON & PARSLEY BUTTER
SERVES 4
2 whole greenback flounder, (about
500g each), scaled, cleaned
2 cloves garlic, finely chopped
1/ 2 bunch flat-leaf parsley, finely
chopped
1 long red chilli, finely chopped
2 tbs baby capers, drained, finely
chopped
2 tbs extra virgin olive oil
Fried capers, to serve
BUTTER SAUCE
3/4cup (180ml) white wine
11/ 2
tbs baby capers, drained, chopped
250g cold unsalted butter, cut into
1cm pieces
1/ 2
bunch flat-leaf parsley, leaves picked,
finely chopped
Juice of 1 lemon
To marinate the flounder, score the top of
the fish 3 times. Place all of the remaining
ingredients in a large bowl. Season to
taste and stir to combine. Rub the
mixture all over each flounder. Cover and
marinate in the fridge for 2-3 hours.
For the butter sauce, place the wine in a
small saucepan over medium-high heat.
Bring to the boil and cook until reduced
by roughly half, then add the capers.
Reduce heat to low, then slowly start
whisking in the butter, 1 cube at a time
(alternatively, use a stick blender) until
completely combined. Do not let the
sauce get too hot or it will split, too cold
and it won’t combine. Stir through parsley
and lemon juice and season to taste. Keep
the sauce warm until ready to serve.
Preheat the oven to 220ºC.
Line a baking tray with baking paper.
Place the fish on the tray and pour over
the excess marinade. Bake the fish for
approximately 20-25 minutes until
the flesh just starts coming away from the
bone. Place flounder on a large serving
platter, pour over leftover marinade
from tray and spoon over sauce.
Serve immediately.
delicious.com.au 21
IN SEASON.

Spiced pear strudel

(recipe p 20).
 MARKET BASKET
BY MAX SHARRAD
CAPSICUM
“The end of summer is when
capsicums are at their prime. They are
ripe and sweet, and have that
characteristic aroma. One of my
favourite flavours is capsicum that’s
been charred and blistered. Then you
enhance the sweetness with a little bit
of honey, olive oil, and some sharpness
from the vinegar. The balance is

MOLTO
unbelievable with goat’s cheese and
gnocco fritto.”
MUSHROOM
“We used chestnut mushrooms in this

recipe because they’re readily
available, but if I were to make this at
home, I’d go out and pick saffron milk
caps or wild porcinis and get that ragu
on. Of course, you could substitute any
mushroom; think of this as a guide,
though I don’t recommend going out
and picking mushrooms if you don’t
know what you’re doing.”
FLOUNDER
“One of the best things about flounder
is that it is very easy to fillet once it’s
cooked – all you have to do is run
a spoon down the middle of the
backbone, and you can flake the
beautiful pearly white flesh. It’s nice
and sweet, and has a good amount
of texture… it has everything you want
in a fish. Except looks… but you can’t
have it all.”
PEAR
“The season for really good pears is
autumn, they’re ideal for cooking.
It’s important to get a nice buerre
NIDO PHOTOGRAPHY MEGHAN COLES
BENNE
Produce is key at Nido, where
head chef Max Sharrad’s
seasonal Italian menus and
unbridled energy have cemented
it a new Adelaide favourite.
“THE MOST AMAZING produce is
available right now; it’s the best time
to own an Italian restaurant!” says
Max Sharrad, buoyant with enthusiasm.
“The best tomatoes are coming into
season, late-summer basil, capsicum,
eggplant, zucchini, mushrooms…
they’re all at their absolute peak.
Use them up to make a lasagne, or one
of the brilliant recipes on these pages!”
As head chef of Nido, a relatively
new contender on the Adelaide
restaurant scene, Sharrad has had
a big year. “We’ve been going so well,
dinners (“I can’t really say much at this
point,” Sharrad explains, “but hopefully
we’ll have the chance to work with
international names as well as some
local talent”) and a special closing night
event for South Australia’s Tasting
Australia program in April, with
Adam Liston and friends. Plus there’s
the pipe dream of a deli project bubbling
away, too.
“Laura and I also have plans to take
a trip to Italy at some point. We’re
dreaming of going to Bologna, the

bosc, something that will cook down
and is a bit sweeter. If the pears are
from earlier in the season, they’ll be
crunchier with more acid, but late-
autumn pears are softer and have an
intense sweetness.”
we found our feet as a restaurant and
have a good balance in the menu now,”
he says.
But that doesn’t mean he and
his team are ready to take it easy,
with Sharrad’s eyes fixed firmly on
the horizon. To start, Sharrad’s wife
and fellow chef Laura Cassai will be
heading back to the MasterChef
kitchen, then there are the collab-
home of pasta… well it’s not the
home, it’s more like pasta mecca,
really. I want to go over there and
visit all the little pasta shops, learn
from the nonnas, bring back some
pasta-making tools and a few new
ideas, new techniques, some new
shapes,” he says. “We’ll just try to
keep kicking goals.” We have no doubt
they will.

delicious.com.au 23
 to

Taking pre-orders
online and in-store

Find us at Sydney Fish Market

vicsmeatmarket.com.au
02 8570 8570
 CRAY OF THE LAND
Annual crustacean celebration Flinders Island
Food & Crayfish Festival returns to Tasmania
this April 15-19. You can scuttle between farm
visits, long lunches, talks and demonstrations, or
Get to the root
Put down the black jellybeans.
simply kick back on the beach with a tasty crayfish.
foodandcrayfishfestival.com
Gundowring Fine Foods has just won
the 2020 Australian Grand Dairy Award
for its licorice ice cream. The frozen treat
is made from farm-fresh milk infused
with Green Grove organic licorice.
gundowringfinefoods.com.au

NICK AND NORA’S PHOTOGRAPHY JIWON KIM

feeling
PLANT-BASED Kombucha,Kefir, and
Beyond (Murdoch
DINING Books, $29.99) shows
you how to brew
Turn your table into an edible landscape
with this floral-and-foliage-covered dinner your own probiotic
set by Hermès. The Passifolia collection is beverages, from classic
made of 30 unique hand-painted pieces of kombucha to fun
Limoges porcelain. Available April from new ferments such
hermes.com as kvass, switchel,
mead and more.

26 delicious.com.au
 8

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PEPPE’S PERFECTION
A meat-free Italian feast? Yes, Peppe’s can, says Anthony Huckstep,
who samples its star gnocchi and other classics when he visits the
vegan favourite’s sleek new outpost in Sydney.
THE NOSTALGIC
meat-and-three-veg ethos
of yesteryear often came
with carnivorous caveats
that ridiculed vegans and
vegetarians for their fleshless feasting
habits. But now, choosing a meat-free diet
is as common as ants at a picnic. There is
a flourishing choice of vegan and
vegetarian options filling entire menus,
and chefs like Brent Savage and
Shannon Martinez are leading the charge.
When Waterloo’s beloved vegan
degustation den Paperbark closed,
disappointment soon turned to joy upon
the announcement it would become
Peppe’s Osteria – a larger version of
Bondi beauty Peppe’s, where diners
queue down the road for a taste of chef
Joel Bennetts’ gnocchi.
The space is relatively unchanged: a bar,
spots for groups, and rows of blonde-
timber tables along a grey banquette.
It has a casual, pop-up feel, and although
the staff seem a bit green, they mean well.
It is essentially a pasta paradise. The
menu is structured around the main ‘primi’
– variations of gnocchi and a few pastas –
with antipasti and contorni the support,
and dolci the encore. Although everything
is vegan, you wouldn’t know it. It’s
wonderful, balanced cooking that proves
30 delicious.com.au
BOOK A
TABLE NOW AT
delicious.com.au
Peppe’s pasta
offerings.
RIGHT: the
osteria’s cool
dining room;
and (below)
tiramisu.
quality ingredients can produce quite a
pleasing meal.
Start with golden arancini bursting with PEPPE’S OSTERIA
lemon zest and a lovely vegan capsicum
aioli, or green, yellow and red tomatoes, CUISINE
Vegan Italian
warmed and tossed with raw garlic and
parsley, served bruschetta-style. The CHEF
portion is incredibly generous, but watch Joel Bennetts
out for the odd whole garlic clove. VISIT
Traditional and toothsome spaghetti algio 8/18 Danks St, Waterloo
(enter through Phillip St)
e olio is dominated by sautéed garlic and
a kick of peperoncino (chilli), while OPENING HOURS
wonderfully delicate and fluffy gnocchi Monday to Sunday, 5.00pm – 9.30pm
come lathered in a mushroom ragu,
BOOKINGS
garnished with breadcrumbs. It’s heady, peppelovesgnocchi.com.au
almost dirty and earthy, thanks to a heavy
PRICE
hand of porcini. $$$$
The signature dish, at least in popularity,
is the lasagne – thin layers separated by BYO
No
a rich tomato ragu. It’s homely and the size
of a brick, but lovely.
Tiramisu, a dish normally impossible to
@huckstergram @anthuckstep
nail ‘vegan’, is like banana bread on drugs.
It’s actually quite nice, though the cashew
cream that replaces mascarpone leads it
away from tasting like a standard tiramisu. For more of our critics’ dining picks.
But for those who have never had dairy or
eggs, it’s probably exhilarating.
REVIEWED ONLINE THIS MONTH
Peppe’s Osteria is evidence that vegan
Gogyo, Fitzroy, Vic
food can deliver restaurant experiences Chaco Bar, Potts Point, NSW
that could sate not only any herbivore Coogee Pavilion, NSW
beast, but the carnivores, too. Le Plonc, Armadale, Vic
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 CRACKED CHOCOLATE
PECAN COOKIES
MAKES 12
Begin this recipe at least 4 hours ahead.

1 cup (150g) plain flour

1/ 2 cup (50g) Dutch cocoa powder, sifted

50g pecans, finely chopped

1 tsp baking powder
3/4 cup (165g) caster sugar

1/ 3 cup (80ml) extra virgin olive oil

2 large eggs
1 tsp vanilla extract
Icing sugar, for rolling

In a medium bowl, whisk together the

PHOTOGRAPHY NIGEL LOUGH STYLING KIRSTEN JENKINS MERCHANDISING EMMALY STEWART

flour, cocoa powder, pecans, baking

MAKE THE CUT

powder, 1/4 tsp salt and caster sugar until
combined. In a separate bowl, whisk
together the olive oil, eggs and vanilla
Larissa Takchi is arriving to Easter lunch with extract. Add the flour mixture into the
a batch of her chocolate cookies, which are just olive oil mixture and stir until well
the thing for a cracking afternoon tea. combined. Transfer to a large clean bowl
and cover with plastic wrap. Refrigerate
@larissatakchi for 4-5 hours or overnight.
Preheat oven to 180°C.
Line a large baking tray with baking
FILLED TO THE brim after a big Easter lunch, there is definitely no more room paper. Divide the dough into 12 pieces
for dessert. That is, until grandma or ‘sitha’ comes out with coffee and tea. and roll them into balls using the palm of
And then come the biscuits! The next thing you know, you’ve devoured a whole your hands. Roll the dough in icing sugar
tray of cookies while sipping your coffee and you don’t even know how generously until completely coated and
it all happened. This was the case last Easter at our place with these cracked cookies then place on the prepared baking tray.
– you start and you can’t stop. On that note, feel free to double the recipe if required! Bake for 12-15 minutes until
These cookies are named for their ‘cracked’ finish. And while there are those cookies have cracked and puffed up
who love crunchy cookies and those who prefer the chewy variety, this one into a mound.
is chewy inside and crunchy on the outside. The key to making these cookies Allow to cool slightly before serving.
just right is to slightly undercook them. Remember the cookies continue to cook
even after you’ve baked them!
And of course, for added flavour and texture, consider adding other delicious.com.au/recipes
nuts and spices, citrus zest or black pepper, and change it up according For more super-tasty recipes
from the MasterChef star.
to the festive seasons.

32 delicious.com.au
Visit: peterlehmannwines.com
DRINKS.
MATCH
MADE
Change is in the air for Mike Bennie, who
wraps up this column with left-of-centre
but undeniably good drink pairings.
@mikebennie101
FRANKLAND ESTATE
ROCKY GULLY RIESLING
2019, $19
Riesling is one of the most
refreshing grape varieties.
It's much maligned for
being sweet, but dry,
crisp styles, like this one,
are a stunning match for
a wealth of food – my
favourite is smoked
sausages. Unusual,
but it works a treat.
MADA WINES
PROSECCO 2019, $24
Prosecco is one of the
fastest-growing wine
categories on earth, and
Australia is showing Italy
just how good we do it
Down Under. This version
is crunchy in texture,
vivacious in bubbles,
and one of the best local
examples. Drink it with
a big fry-up breakfast.
STONY CREEK FARM
DISTILLERY NORTH OF
EDEN CLASSIC GIN, $75
An 'RSL daiquiri', or so
I call it, is gin with lemon
squash and bitters over
ice, and is awesome with
schnitzel or a parmy.
This is a superb dry gin,
probably best in a martini,
but works a treat in this
old-school drink.
34 delicious.com.au
LARMANDIER BERNIER
LONGITUDE EXTRA BRUT
CHAMPAGNE NV, $129
Larmandier-Bernier is
a biodynamic, boutique
Champagne producer
known for complex but
delicious Champagne
wines. This one is
incredible and feels super
fancy to sip. And matched
with salt-and-vinegar
chips? Heaven.
EASTERN PEAKE PINOT
TACHE ROSÉ 2018, $28
Yum cha is a great excuse
to have a beer or cheeky
wine before midday, but
you need utilitarian drinks
to span across everything,
from dumplings to roast
pork – for that, rosé is
your friend. This is a stellar
example from one of
Australia's hottest young
wine-making talents.
SAILORS GRAVE
BREWING SOU'EAST
DRAUGHT BEER, $6
Most people reach for sake
or dry white wines when
chowing down on sashimi,
but I reckon the dry, crisp
nature of plain beers works
really well. Sailors Grave
nails the brief with this
wickedly sessionable,
lightly bitter beer.
IN THE IMMORTAL WORDS of David
Bowie, ‘ch-ch-ch-ch-changes, turn and
face the strange…’
That’s right, this is the last you’ll see of
this column. Next month the drinks pages
evolve, and I am joined by my friend, the
wine-loving comedian and presenter
Merrick Watts, for our new column 'The
Critic and The Comic'. Much like our pals
Fass and Anthony over on the next few
pages, we’re going head-to-head each
month. Our new column will focus on
food-and-wine matching, and Merrick
and I will be doing the oh-so-very
difficult task of sitting down over a dish
and discussing best combinations. Fun
and learning do go hand-in-hand.
With this in mind, I thought that this
‘final' column could focus on some of my
favourite drink-and-food matches. These
are real world, non-restaurant unions that
make great sense to me, are possibly
surprising, but always delightful.
Sometimes, the simplest marriages
are best. Champagne and a bag of crisps
is one of my most righteous but
controversial couplings – I love the
decadence of the drink with the salty
simplicity of the snack. Rosé pairs with
just about everything – it's the Swiss army
MIKE BENNIE IS ALSO CO-OWNER OF A SYDNEY-BASED WINE AND LIQUOR RETAIL BUSINESS
knife of wine. Merrick talks a big game
about rosé and burgers, but I like
splashing it around at yum cha or with
Indian curries, Mexican feasts and spicy
Thai. An ice-cold can of lager or pilsner
works a treat with sushi and sashimi, and
prosecco and greasy breakfasts are
pretty much the cure for anything.
Of course, I could talk about the
virtues of Comté and the white wines of
the French wine region of Jura. I’ve been
known to lecture all who will listen on
Loire Valley Muscadet and oysters.
I can talk about the wines of Bordeaux
alongside the finest roast meals. All that
is great, but somewhat old hat. In the
end, we’re all looking for a change from
time to time, and that’s why Merrick and
I will see you next month.
delicious.com.au/drinks
To peruse Mike’s all-time
favourite drinks.
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YOTAM OTTOLENGHI.

STRIKE IT
RICH
Build a wealth of fans at your next soiree,
with this Yotam Ottolenghi cake rolling in dark chocolate,
caramel, lush fruit and a cheeky dash of rum. A scoop of
ice cream is all you need to make it extra luxe.

FIG AND CHOCOLATE SPONGE pan a few times, until the sugar has
WITH RUM AND ORANGE melted and turned a dark, caramel colour.
SERVES 4, GENEROUSLY Add the rum– be careful, it will spit
and seize up a little – and cook for
1/2 cup (110g) caster sugar another 30 seconds, stirring until
2 tbs dark rum combined and thick. Remove from

PHOTOGRAPHY CHRIS COURT PORTRAIT PHOTOGRAPHY JONATHAN LOVEKIN

1 orange; 1 tbs juice, 2 tsp finely the heat, stir in the orange juice and fig,
grated zest and set aside to cool.
400g ripe figs (around 10), Put egg yolks into a medium bowl with
tough stems removed and halved 25g sugar. Whisk until pale and thick,

STYLING KIRSTEN JENKINS MERCHANDISING EMMALY STEWART

lengthways
2 eggs, separated
1/4 cup (35g) plain flour
15g cocoa powder
1/4 tsp salt flakes
1 tsp vanilla bean paste
100ml double cream
40g dark (70%) chocolate, roughly
chopped into 1cm pieces
Creme fraiche, to serve
Preheat the oven to 170°C.
Add 60g sugar to a small, oven-proof,
high-sided saute pan with a 14cm base.
Place on a medium-high heat and
cook for 8-10 minutes, swirling the
about 3 minutes, then add flour, cocoa
powder, salt, vanilla, cream and orange
zest and whisk until smooth and thick.
In another medium bowl, use a clean
whisk to whisk the egg whites with the
remaining 25g sugar until they form stiff
peaks, about 4-5 minutes. Fold gently
into the yolk batter (do not overmix), then
pour the mixture over the fig in the sauté
pan (it should cover the fig completely).
Sprinkle all over with the chocolate
and bake for 25 minutes, until the batter
rises and is cooked through. Remove
from the oven, divide among bowls
and serve hot with some creme fraiche
alongside.

36 delicious.com.au
“THE FIGS
RELEASE THEIR
JUICES TO
CREATE A
SAUCE WITH THE
CARAMEL, RUM
AND ORANGE.”
MEAT MARKET.
If you're after a hearty dish for Easter, Colin
Fassnidge and Anthony Puharich have done the
legwork for you, and the recipe is as easy as pie.
THE CHEF AND
THE BUTCHER
A: It's got to be lamb for Easter. But
we’ve always done a leg of lamb or
a lamb shoulder, so let’s do lamb shanks.
Lamb shank shepherd’s pie. Slow-braised
lamb shanks with a delicious cheesy
potato top.
C: Let’s go fancy. I usually use mince for
a pie, but if you braise lamb shanks they
get this gelatinous texture.
A: Unctuous!
C: And then you hide the shredded lamb
meat under the duvet…
A: Doona. It's a doona.
C: …the duvet of mashed potato.
A: If you're feeling fancy, you can shred
the meat off the bone, but you keep one
bone and stick it through the mash.
C: It’s superficial, but it looks good! It’s
been done for years in pubs, though.
So we don't need to at home.
A: So your butcher doesn’t need to
French the shanks or anything like that?
C: No, no. As is!
A: Just nice fat, fresh, un-Frenched
hind-quarter lamb shanks. From the back
legs because they’re nice and meaty.
C: Perfect. So you sear your lamb shanks,
then we'll cook some veg and deglaze
the pan with some white wine. Then we'll
just braise the shanks with the veg till
the meat is falling off the bone. We'll
make a gravy with the cooking juices,
too. You let that cool down while you
make your mash. Now that’s sebago with
their skin on.
A: Skin on? What?
C: Skin on the potatoes.
A: Skin on! Skin off! You’re like Mr Miyagi.
C: What are we talking about now?!
Anyway, you boil them, then mash them
with cream, butter and about half the
cheese. Then a bit of parsley and lemon,
38 delicious.com.au
and we'll get the
meat, veg and gravy
into a dish, top with
the mash and the rest
of the cheese.
A: You made
shepherd's pie fancy.
It's a miracle!
LAMB SHANK SHEPHERD'S PIE
SERVES 4-6
Begin this recipe at least 3 hours ahead.
2 tbs extra virgin olive oil
6 lamb shanks
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, crushed
3/4 tsp ground clove
2 cinnamon quills
4 bay leaves
1 cup (250ml) white wine
3 cups (750ml) tomato passata
CHEESY POTATO TOPPING
1.6kg sebago potatoes, peeled
(sorry, Colin!), cut into 3cm pieces
1/ 2 cup (125ml) pure (thin) cream
30g unsalted butter
140g cheddar, coarsely grated
1/ 2 tsp freshly ground nutmeg
1/4 bunch flat-leaf parsley, leaves picked,
finely chopped
Finely grated zest of 1 lemon
Heat oil in a large heavy based saucepan
over medium-high heat. Season lamb all
over and add to the pan. Cook, turning for
8-10 minutes until browned all over. Set
aside. Add the onion, carrot, celery, garlic,
spices and bay leaves to the pan, and
cook, stirring occasionally, for
5-6 minutes or until vegetables start to
soften. Add white wine and scrape the
bottom of the pan using a wooden spoon.
INTERVIEW SAMANTHA JONES PORTRAIT PHOTOGRAPHY BEN DEARNLEY FOOD PHOTOGRAPHY ANSON SMART
Return lamb to the pan, add passata,
2 cups (500ml) water and bring to a
simmer. Reduce heat to low and simmer
gently for 3 hours 30 minutes-4 hours or
until meat is falling off the bone. Remove
lamb and set aside. Skim off excess fat
from sauce then increase heat to high and
bring to the boil. Reduce heat to low and
simmer sauce for 15-20 minutes until
thickened. Shred meat into large chunks,
discarding any fat, sinew and bones. Add
meat to sauce, season to taste and stir to
combine. Set aside.
STYLING KIRSTEN JENKINS MERCHANDISING EMMALY STEWART
Meanwhile, for the cheesy potato
topping, place potatoes in a large
saucepan and cover in cold, salted water.
Place pan over medium-high heat and
bring to the boil, reduce heat to medium
and boil for 25-30 minutes until cooked.
Drain potatoes, and return to the pan.
Add cream, butter, half the cheddar and
nutmeg, and mash until smooth and
creamy. Season to taste, and stir through
the parsley and lemon zest.
Preheat oven to 180°C. In a 2L-capacity
baking dish add the lamb mixture and
spoon over potato topping. Scatter with
remaining 70g cheddar and bake for 40-45
minutes until crispy and golden on top.
BUTCHER’S CUT
LAMB SHANKS
Taken from the lower part of the leg,
lamb shanks need to be slow-cooked.
But don't be deterred by this inexpensive
cut. The slow-cooking process results in a
melt-off-the-bone tender meat with a
depth of flavour that's just the thing for
the cooler months.

@askthebutcher_

@cfassnidge @fassnidge73
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 OIL
that’s perfect for the Easter table.
AUSTRALIA’S SHORT HISTORY of
specialist cheese has involved the
incorporation of many global recipes – and
oftentimes a tweak to include some local
ingredients, too. This has resulted in some
world-class cheeses, including one of our
favourites: marinated cheese curd.
The idea came from cheesemaker
Richard Thomas who created a fresh curd
cheese, emulsified with oil, garlic, black
peppercorns and thyme. This method of
preserving fresh curd in oil was inspired by
ancient cheesemaking.
Fresh cheese curd in oil is now a staple
in many households, both in Australia and
increasingly in other countries, too. When
asked why he thinks it’s so popular,
Thomas says, “It tastes fresh and bloody
delicious and goes with almost anything.”
We can’t disagree with that!
To celebrate Easter, we’re showcasing a
spanakopita-style recipe that is super fun
to make and features a unique Aussie
all-star curd-in-oil cheese.
AUSSIE SPANAKOPITA
SERVES 4-6
1 bunch each English spinach and kale,
stalks removed, leaves finely chopped
320g Australian marinated curd (we used
42 delicious.com.au
Yarra Valley Persian feta in oil), drained,
crumbled, plus 4 tbs reserved oil
3 long green shallots, thinly sliced
3 garlic cloves, crushed
Finely grated zest of 1 lemon
3 large eggs, lightly beaten
1 roasted red capsicum, roughly chopped
1/ 2 tsp hot paprika
1/4 bunch dill, finely chopped
20 sheets filo pastry
Unsalted butter, melted, to brush
Black sesame seeds, to scatter
Tomato relish, to serve
Preheat the oven to 200°C. Grease a 20cm
x 30cm x 3.5cm rectangular baking tray.
Combine spinach and kale in a large
colander and toss with 1/ 2 tsp salt flakes.
Stand for 20 minutes or until just softened.
Rinse under cold running water and drain.
Heat 2 tbs of reserved oil in a large
frypan over medium heat. Add spinach
and kale, and cook, stirring occasionally,
for 6-8 minutes until wilted. Stand until
cool enough to handle. Place in a clean tea
towel and squeeze out excess water.
Transfer to a large bowl.
Heat remaining 2 tbs reserved oil in a
large frypan over medium heat. Add long
green shallot and garlic. Cook for 2-3
minutes until shallot has softened. Cool
slightly then transfer to spinach mixture.
Add zest, eggs, curd, capsicum, paprika
PHOTOGRAPHY BRETT STEVENS STYLING KIRSTEN JENKINS
and dill. Season to taste and stir to
combine. Divide mixture into 5 portions.
Lay 4 sheets of filo on a clean work
surface. Brush 3 sheets with butter and
stack the 4 sheets together. Place
1 portion of the mixture on short edge of
MERCHANDISING EMMALY STEWART
pastry, around 2cm from the edge and
shape into 2cm-thick log. Place in
prepared tray and brush with melted
butter. Repeat with the remaining sheets
and mixture.
Sprinkle with black sesame seeds and
bake for 35-45 minutes until golden and
crispy. Cool on a wire rack for 15 minutes
before serving. Serve with tomato relish.
I’M LOVING.
I LOVE...
BOMBED
BAKES
It's not always smooth sailing in the kitchen,
something Matt Preston knows all too well.
NORMALLY, I LIKE TO smugly celebrate my culinary successes
here. But, for the baking issue, I feel I should finally come clean
about my baking fails. Here goes…
Not checking the recipe: Cooking in front of an audience
can lead to all manner of disasters, whether it’s leaving the lid
unsecured on a liquidiser and splatter-painting the stage, or
turning out a cake and the sludgy, uncooked middle plopping
on the bench. I’ve been there too – realising halfway through
shooting a masterclass that the butter for my banana bread
had been doubled.
And then, only recently, I was in South Africa doing a raft of
demos, and drew a terrifying blank in front 1500 people when
I came to my microwaved pudding. For the life of me, I couldn’t
remember the first step. Luckily, my friend and delicious. regular
Warren Mendes was with me, and started mixing the butter and
sugar as a clue to get me started. After the show I think he
might have asked, somewhat cruelly I felt, whether this was the
first sign of my Alzheimer’s kicking in. Then he laughed.
He stopped laughing the next day, in another demo, when he
mistakenly combined the butter and sugar for the recipe featured
in this column. Later, I gave him a brochure for a nice facility for
the elderly. I didn’t laugh. Ageing isn’t a laughing matter.
Ingredient mishaps: Then there was the time we were at
another overseas festival and we were making my peanut butter
cookies that have never failed when I’ve made them here,
whether on stage, on the telly, or at home. We made them the
morning of the show and they turned out like oily warm puddles
of disaster. The peanut butter I was given to use was so cheap it
was mainly palm oil, and the cookies melted in the oven. It took
a manic rush to a local supermarket for some half-decent Kraft
to sort that out.
The unlined cake pan: It only takes you once ignoring the
recipe because you can't be bothered to line the cake pan (and
thus ending up with half the cake left in the pan) for you to take
this baking instruction seriously. In fact, I have now become
quite evangelical about this. Better yet – invest in springform
pans and slip-bottom flan cases for all your fancy baking needs.
The cake without sugar: Done it. Disaster! Chewy, dense,
no golden carmelised edges. It also tasted pants.
I will leave you, however, with one of my baking successes –
a ridiculously rich, fudgy torte recipe that does not start with
creaming the butter and sugar...
44 delicious.com.au
BUNDY & COKE CHOCOLATE TORTE WITH
SMOKED BUTTERSCOTCH SAUCE
SERVES 8-10
4 cups (1L) Coca-Cola
1/4 cup (60ml) Bundaberg rum
300g dark (70%) chocolate, roughly chopped
200g unsalted butter, roughly chopped
4 eggs, at room temperature
100g caster sugar
1/4 cup (30g) almond meal
1 tbs (15g) plain flour, sifted
Sea salt flakes and creme fraiche, to serve
SMOKED BUTTERSCOTCH SAUCE
150g brown sugar
175ml pure (thin) cream
60g unsalted butter
2 tsp apple cider vinegar
1/2 tsp liquid smoke (optional), from specialty stores
Place the cola in a medium saucepan over medium-high heat.
Bring to the boil, reduce heat to low and simmer for 45-50 minutes
PHOTOGRAPHY CHRIS COURT STYLING KIRSTEN JENKINS MERCHANDISING EMMALY STEWART
until thickened and reduced to about 100ml. Watch at the end of
this time and stir to stop the mixture catching and burning.
Remove from the heat and cool slightly. In a small bowl, mix 40ml
of cola syrup with the rum, reserving the remaining 60ml.
Preheat oven to 180°C fan-forced. Grease a 20cm springform
cake pan and line the base and side with baking paper.
Place the chocolate and butter in a medium-sized microwave-
safe bowl. Microwave for 2 minutes or until butter has melted.
Set aside for 2 minutes, then stir until chocolate is melted and
mixture is smooth. Cool for 5 minutes at room temperature.
Add the eggs 1 at a time to the chocolate mixture, whisking
after each addition. Add cola and rum mixture, caster sugar,
almond meal and flour. Lightly whisk to combine. then pour
mixture into prepared pan and bake for 30-35 minutes until firm
when pressed and just cooked through in the middle. Rest in the
pan for 30 minutes at room temperature before serving.
For the smoked butterscotch sauce, place the brown sugar,
cream, butter, vinegar and liquid smoke, if using, in a medium
saucepan over medium-high heat. Stir with a whisk until the butter
has melted and mixture is combined. Bring to a simmer and cook
for 5-6 minutes until reduced slightly. Set aside.
Place torte on a large platter and drizzle with smoked
butterscotch sauce and reserved cola syrup. Sprinkle with salt
flakes and serve with creme fraiche on the side.
 PLUS

MARTA

ASH
DUSSELDORP
Stephen Peacocke
JOLENE
ANDERSON
David Speers
BART Y
SAMANTHA How the world’s
ARMYTAGE PLUS number one
Alison Bell became Australia’s
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NOVEMBER 24, 2019

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be sexy or pretty

PLUS

ANDY MURRAY
CATHERINE DENEUVE
REBECCA JUDD
CARRIE BICKMORE
ALTON MASON
NEALE WHITAKER
ROSIE PEREZ
JO LAMBLE
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1, 2019

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UNE 16, 2019

of planning, but the DANIELLE MACDONALD Y 26, 2019

one thing I so dearly “Why are Sandra Bullock

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talking about me?!”
be planned”
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hy 2019 is all about
revenge of the nerds

AUSTRALIA’S MOST READ

SUNDAY MAGAZINE
PLUS

TRACEY SP
ICER
uncovers the
#MeToo
stories you
haven’t hea
“As a fami
PLUS
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RACHEL GR
“Me? JARROD SC
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 Any given

Already heroes in our books, Sunday roasts are set

to conquer dinner tables everywhere, thanks to Phoebe Wood’s
one-pan wonders. Feast-worthy mains with all the trimmings
and none of the fuss win us over every time.

PHOTOGRAPHY BEN DEARNLEY STYLING KIRSTEN JENKINS

48 delicious.com.au
 ONE-PAN ROASTS.

“I’ve adapted chef Jordan

Toft’s method of salting and
drying the pork skin to
ensure crispy crackling.”
Crispy pork belly with
sauerkraut and thyme.
OPPOSITE: roast
snapper with crispy sage
breadcrumbs (recipes p 53).
 “WHO DOESN’T LOVE
ONE-PAN ROASTS? APART
FROM SAVING TIME – AND
WASHING UP – THEY ALSO
ALLOW FOR FLAVOURS
TO GET A RICH BOOST. ”

Easy carve lamb,

oregano, garlic & feta
potatoes (recipe p 53).

50 delicious.com.au
52 delicious.com.au
“IN SOME WAYS
I PREFER EASTER
TO CHRISTMAS
BECAUSE IT’S MORE
OF A RELAXED
FAMILY OCCASION
WITH PLENTY OF
LOVELY MEALS.”
 RICK STEIN.

I TEND TO FAVOUR QUITE SUBSTANTIAL

DISHES
 r t & s ou
Ta l

MERCHANDISING EMMALY STEWART

Sweet or savoury, tarts are one of the most valuable assets to a picnic,
brunch or light dinner. Sample a slice (okay, maybe three) from one of
Danielle Alvarez’s moreish creations and you’ll see what we mean.
PHOTOGRAPHY BRETT STEVENS STYLING KIRSTEN JENKINS
 “This is basically a pizza on
a tart crust rather than
bread dough, and there is
nothing wrong with that!
Tomato, anchovy & The anchovies melt into the
Gruyere tart (recipe sweet onions and add
p 68). OPPOSITE:
pineapple & umami richness. Do leave
macadamia tart with
salted caramel sauce
them out if you want
(recipe p 66). to keep it vegetarian.”

delicious.com.au 65
 A GOOD DOUGH recipe for a tart is an excellent thing to have in your repertoire and
frozen doughs are handy as they can get you out of a cooking rut quickly. Even though
I have made hundreds, I still feel a sense of wonderment when I see a perfectly baked
tart come out of the oven. Nothing elicits more “oohs and ahhs” than a golden-brown
tart. And anyone can do it because it doesn’t matter if the tart isn’t perfect!
Most people think of a tart as a base for sweet desserts only, but the buttery crust
works well for savoury toppings, too. A base of softened onions is an excellent sweet and
savoury start, then follow it up with whatever vegetable is in season – zucchini, wilted
greens, stewed mushroom or thinly sliced pumpkin – then top with cheese or cream or
both. As for the sweet tarts, my formula begins with a base of nut frangipane which
serves as the perfect sponge for roasty fruit juices but also works to create a barrier so
the crust doesn’t go soggy while baking.
I encourage you to experiment, but any one of the tarts on the following pages is a
good one to get your confidence going. You’ll be at the farmers’ market, selecting fresh
fruit and vegetables for your homemade tart in no time.

@daniellemariealvarez

TART PASTRY
340g plain flour, sifted
2 tsp caster sugar
200g cold unsalted butter, chopped
Place the flour, sugar and 1/2 tsp salt in
a bowl and stir to combine. Add the cold
butter and using your fingers, crumble
butter into flour until there are pieces no
bigger than a dried bean. Using the
palms of your hands, rub the butter and
flour together to create thin sheets of
butter (this will help to create thin flaky
layers). Add 1/2 cup (125ml) iced water,
1 tbs at a time, until the pastry comes
400g pitted frozen cherries,
thawed
2 tbs kirsch (cherry brandy, optional)
1 tsp finely grated orange zest
2 tbs demerara sugar
Pouring (thin) cream, to serve
Roll out pastry on a lightly floured work
surface to 3mm-thick round and place on
a baking tray lined with baking paper.
Chill until needed.
To make the frangipane, beat butter and
1/4 cup (55g) sugar in a bowl using a
wooden spoon. Mix until well combined
and butter is pale. Add 1 egg and beat to
PINEAPPLE & MACADAMIA TART
WITH SALTED CARAMEL SAUCE
SERVES 8
1 quantity tart pastry (recipe, left)
1 tbs unsalted butter, melted
1.2kg ripe pineapple, peeled, sliced
1 tbs caster sugar
1 egg white
Whipped cream, to serve
CARAMEL SAUCE
200g caster sugar
85g unsalted butter, chopped
1/4 cup (60ml) pure (thin) cream

together. (You may not use all the water.) combine. Add almond extract, a pinch of 1/4 cup (60g) sour cream

Turn pastry out onto a lightly floured salt flakes, almond meal and 1/3 cup (50g) 1/4 tsp vanilla bean paste

work surface and knead until it just comes plain flour. Mix to combine and set aside.
together. Shape into a ball, flatten into a Place cherries in a bowl with remaining
disc and enclose in plastic wrap. Rest in 20g flour, 40g sugar, kirsch, if using,
the fridge for 1 hour. orange zest and pinch of salt flakes.
Preheat oven to 200°C.
CHERRY & FRANGIPANE TART Remove pastry from the fridge and
SERVES 8 spread frangipane on the tart, leaving a
3-4cm edge. Top with cherry mixture then
1 quantity tart pastry (recipe above) fold edges over cherries to form a crust.
55g unsalted butter, softened Lightly beat remaining egg in a bowl
95g caster sugar and brush the edges of the tart with
2 eggs egg wash and sprinkle with demerara
1/4 tsp almond extract sugar. Bake for 50-60 minutes until
55g almond meal evenly golden. Drizzle with pouring cream
70g plain flour to serve.
MACADAMIA FRANGIPANE
2 cups (300g) macadamias
2 cups (240g) pure icing sugar, sifted
1 egg white
Roll out pastry on a lightly floured work
surface to 3mm-thick round and place on
a baking tray lined with baking paper.
Chill until needed.
For the caramel sauce, place sugar in
medium saucepan over medium-high heat.
Cook, whisking occasionally, for about
5-6 minutes until sugar melts. Don’t worry
if sugar crystallises, it will melt back down.

66 delicious.com.au
 GUEST CHEF.

“Do try to find sour cherries as I think the balance

of sweet and sour works best here, otherwise it’s
just sweet on sweet. Feel free to change this one
up and use a different fruit like strawberries,
blueberries or wedges of fresh apricots, they
would all work in place of cherries here.”

Cherry & frangipane tart

GUEST CHEF.
“This recipe will fill your home with the intoxicating vanilla aroma of roasting
figs, and the flavour is simply divine. Serve with unsweetened whipped cream
or creme fraiche as the figs will carry enough sweetness.”
You are looking for a dark amber colour.
Remove from the heat and carefully add
the butter. The mixture will bubble up
vigorously. Slowly pour in the cream and
add the sour cream, and continue to whisk
until completely incorporated. Add a pinch
of salt flakes and the vanilla bean paste.
This mixture can be stored in a jar in the
fridge for up to 1 month.
Preheat oven to 200°C.
Meanwhile, for the macadamia
frangipane, place macadamias and icing
sugar in a food processor and whiz until
finely crushed. Transfer to a bowl, add egg
white and 1/4 tsp salt flakes and mix until
just combined. Set aside until needed.
Spread macadamia frangipane on the
pastry, leaving a 5cm edge, then arrange
the pineapple slices over the top with
slices overlapping. Brush the top of the
fruit with the melted butter and sprinkle
with caster sugar. Fold the edge of the
pastry over the fruit. Lightly beat the egg
and brush the crust with an egg wash.
Bake tart for 50-60 minutes until evenly
golden. Allow to cool then serve with a
drizzle of caramel sauce and dollop of
whipped cream.
TOMATO, ANCHOVY &
GRUYERE TART
SERVES 8
1 quantity pastry (recipe on p 66)
2 tbs extra virgin olive oil, plus extra
to drizzle
2 onions, thinly sliced
6 thyme sprigs
1 tbs plain flour
8 good-quality anchovy fillets in oil,
(optional), chopped
400g ripe roma tomatoes or 2 large
heirloom tomatoes, sliced thinly
1 egg
2 tbs creme fraiche
2 tbs milk
70g Gruyere, grated
2 tbs finely grated parmesan
Salad leaves, to serve
Roll out pastry on a lightly floured work
surface to 3mm-thick round and place on
a baking tray lined with baking paper.
Chill until needed.
Heat oil in a large non-stick frypan over
medium-low heat. Add onion and 1/ 2 tsp
salt flakes and thyme. Cook, stirring, for
15-20 minutes until soft and translucent
but not coloured. Set aside to cool (you
can make the onions up to 2 days ahead
and store in the fridge).
Sprinkle 2 tsp plain flour over the pastry
base and top with the onion, leaving a 5cm
edge. Scatter over the chopped anchovy
fillets, if using. Place the tomato in an even
layer over the top and sprinkle with 1 tsp
salt flakes and drizzle with extra olive oil.
Fold the edge of the pastry over the
tomato. Lightly beat the egg and brush the
crust with egg wash.
Preheat oven to 200°C.
Bake tart for 30 minutes to partially cook
the pastry, then remove from the oven.
Whisk creme fraiche and milk together in
a bowl and drizzle mixture over the
tomato. Sprinkle with the grated Gruyere
and parmesan then return to the oven and
bake for a further 20 minutes or until the
cheese has melted and the edge of the
tart is deep golden. Cool slightly before
slicing. Serve with a green salad.
ZUCCHINI BLOSSOM, HONEY &
’NDUJA TART
SERVES 8
1 quantity pastry (recipe on p 66)
2 tbs extra virgin olive oil
2 onions, thinly sliced
3 thyme sprigs, leaves picked
1 tbs plain flour
1 egg
80g goat’s curd
75g ‘nduja (spreadable spicy salami –
substitute finely chopped salami)
10-12 zucchini flowers, stamen
removed, stem thinly sliced into
rounds (substitute 2 large zucchinis,
sliced thinly on a mandoline)
2 tbs pure (thin) cream
1 tbs warm runny honey
2 tbs toasted pine nuts (optional)
Roll out pastry on a lightly floured work
surface to 3mm-thick round and place on
a baking tray lined with baking paper.
Chill until needed.
Heat oil in a large non-stick pan over
medium heat. Add onion and a pinch of
salt flakes and thyme leaves. Reduce heat
to low and cook, stirring regularly, for
15-20 minutes until onion is completely
soft and translucent but not coloured. Set
aside to cool.
Preheat oven to 200°C.
Sprinkle flour over the pastry and top
with the onion mixture, leaving a 3cm
edge. Fold the edge of the pastry over the
onion. Lightly beat the egg and brush
the crust with egg wash.
Bake for 25 minutes then remove
from the oven and carefully top onion
mixture with spoonfuls of goat’s curd
and ‘nduja as evenly as possible. Arrange
the zucchini flowers and stems over the
top then drizzle with cream and add a
pinch of salt flakes. Return
to the oven to continue to bake for a
further 20-25 minutes until the crust is
golden brown. Remove the tart from
the oven.
Drizzle honey over the zucchini
flowers. Allow to cool before serving.
Scatter over toasted pine nuts, if using,
to serve.
FIG & WALNUT TART
SERVES 8
1 quantity pastry (recipe p 66)
60g toasted walnuts
55g unsalted butter, softened
1/4 cup (55)g caster sugar
1/4 cup (35g) plain flour
8-12 ripe figs (amount depends on the
size), halved
2 tbs warm runny honey
2 tsp finely grated orange zest
1 tsp vanilla extract
1 egg, lightly beaten
2 tbs demerara sugar
Whipped cream, to serve
Roll out pastry on a lightly floured work
surface to 3mm-thick round and place on
a tray lined with baking paper. Chill.
Chop toasted walnuts finely or pulse
in a food processor. Beat butter and
sugar in a bowl with a wooden spoon until
butter is pale. Add the flour, chopped
walnuts and pinch of salt.
Preheat oven to 200°C. Spread walnut
mixture on the pastry base, leaving a 5cm
edge. Arrange figs on top, cut-side up.
Combine honey, orange zest and vanilla
extract in a bowl. Drizzle mixture over the
figs. Fold the edge of the pastry over
the figs and brush the crust with egg wash.
Sprinkle the crust with demerara sugar and
place tart on a tray lined with baking paper
or a preheated baking stone, and bake for
50-60 minutes until evenly golden. Serve
with cream alongside.
delicious.com.au 69
 Chicken, sultana &
green olive tart

then place the chicken, skin-side down,

“The inspiration for this one comes
from my grandmother. She was an
incredible cook, and I can remember
CHICKEN, SULTANA & GREEN
OLIVE TART
SERVES 8
Begin this recipe at least 3 hours ahead.
2 quantities pastry (recipe p 66)
4 chicken marylands (about 2kg total)
2 tbs extra virgin olive oil
1 onion, finely chopped
1 red capsicum, seeds removed,
finely chopped
3 garlic cloves, finely chopped
1/4 cup (60ml) white wine
1 tsp dried oregano or 2 tbs chopped
fresh oregano
2 tbs tomato paste
1 bay leaf
the delight when she made her
pastel de pollo or chicken pie.”
2 cups (500ml) chicken stock
50g green olives, stones removed,
roughly chopped
50g sultanas
3 tsp plain flour
1 egg, lightly beaten
Oregano leaves, to serve
Roll out each sheet of pastry on a lightly
floured work surface to 3mm-thick round,
making one of the rounds slightly larger
than the other and place on 2 baking trays
lined with baking paper. Chill until needed.
Sprinkle salt flakes over the chicken skin
and allow to sit for at least 30 minutes
before cooking. Heat a large heavy-based
frypan over high heat. Add the olive oil
on the pan. Brown the chicken skin for
10 minutes, then turn over and cook for
a further 5 minutes until golden. Remove
from pan and set aside. Reduce heat to
medium-low then add onion, capsicum
and garlic, and cook, stirring constantly,
for 15 minutes or until vegetables have
softened. Add white wine, freshly ground
black pepper, oregano and tomato paste,
and stir to combine. Bring to a simmer and
return chicken to the pan then add bay leaf
and chicken stock. Return to a simmer and
cover with a lid. Reduce heat to low and
cook for 1 hour or until chicken is tender
and meat falls off the bone. Remove
chicken from the pan and increase heat
to medium-high. Simmer the sauce for
20 minutes, stiriring frequently, until
thickened and reduced by half. Remove
from the heat and set aside. When the
chicken is cool enough to handle, remove
and discard the skin and shred the meat
as much as possible. Add the meat back in
with the sauce then stir through olives and
sultanas. Season to taste then transfer
to a bowl and cool slightly, then chill for
2 hours or until cold.
Preheat oven to 200°C.
Use the smaller round of pastry as the
base. Sprinkle over the flour then place all
the chicken filling on top, leaving a 5cm
edge (mixture needs to be piled on high,
so it creates a dome). Lightly beat the egg
and brush the edge of the pastry with
egg wash. Place the other sheet of pastry
on top and press the edges together. Fold
them up in a twist pattern then brush the
top of the tart with egg wash. Cut 4-5
slits over the top to allow steam to escape
while baking. Bake for 50 minutes or until
the crust is golden and crispy. Scatter
over oregano leaves and serve warm,
room temperature or even cold, with
a green salad.

70 delicious.com.au
 GUEST CHEF.

“The combination
of cooling, sharp
goat’s curd and spicy,
fiery ’nduja with sweet
honey and zucchini makes
this a very surprising and
delicious tart.”
Zucchini blossom, honey & ‘nduja
tart (recipe p 68).
“WHILE KEY TO CLASSIC
CARBONARA, EGGS ARE
ALSO ESSENTIAL FOR
QUICK, COMFORTING
MEALS SUCH AS CURRIES,
OMELETTES AND TORTILLAS.”
PRAWN ASIAN OMELETTE
SERVES 4, AS A LIGHT MEAL

8 eggs
1/ 3 cup (80ml) fish sauce
1/ 2 cup (125ml) peanut oil

3 garlic cloves
100ml lime juice
1 long red chilli, seeds removed, finely
chopped, plus extra sliced to serve
2 tsp caster sugar
20 medium cooked king prawns, peeled
(tails intact), deveined
1 carrot, shredded (we used a julienne
peeler)
1 Lebanese cucumber, thinly sliced
Mint leaves and coriander, to serve

Preheat oven to 220°C.

Place eggs and fish sauce in a bowl
and whisk to combine. Heat half the oil
in a large non-stick frypan over high heat.
Pour egg mixture into pan and cook for
1-2 minutes until the edges start to set.
Place pan in oven and cook for 12-15
minutes until lightly golden on top and
egg is cooked through.
Meanwhile, place the garlic, lime juice,
chilli and sugar and remaining 1/4 cup
(60ml) oil in a small food processor.
Whiz until finely chopped and combined.
Place prawns, carrot and cucumber
in a bowl with the dressing, season to taste
and toss to combine.
Transfer omelette to a large serving
plate and top with prawn salad. Scatter
over mint and coriander to serve.
PAN FRIED GNOCCHI, BROCCOLI,
TOASTED BREAD AND EGG
SERVES 4
2 eggs
500g fresh gnocchi
200g unsalted butter, chopped
50g stale sourdough coarse breadcrumbs
2 garlic cloves, finely chopped
2 tbs finely chopped thyme leaves
Zest and juice of 1 lemon, plus extra zest
to serve
1/4 bunch flat-leaf parsley, finely chopped,
1 small bunch broccolini, trimmed,
halved
1/ 2
cup (125ml) good-quality vegetable or
chicken stock
Shaved parmesan and extra virgin olive
oil, to serve
Place eggs in a small saucepan of boiling
water and cook for 10 minutes for hard-
boiled. Drain, then cool slightly under
cold running water. Peel, then coarsely
chop egg and transfer to a small bowl.
Set aside.
Meanwhile, cook gnocchi in a large
saucepan of boiling salted water
according to packet instructions. Drain
well and transfer to a tray lined with paper
towel and stand until ready to use.
Heat one-quarter of the butter in
a large frypan over medium-high heat.
When the butter begins to foam, add
breadcrumbs, garlic and thyme and cook,
tossing, for 1-2 minutes until breadcrumbs
are toasted. Remove pan from heat and
stir in lemon zest and juice and parsley.
Season to taste and transfer to a plate.
Set aside.
Wipe pan clean and return to high heat
with half of the remaining butter. Add
broccolini, and cook, tossing frequently,
for 2-3 minutes until just cooked. Scatter
over the gnocchi and cook until it is
golden and broccolini is tender. Add
stock and remaining butter and toss until
slightly thickened. Season to taste. Add
more stock if gnocchi is a little dry.
Scatter over toasted breadcrumbs,
chopped egg and shaved parmesan.
Drizzle with extra virgin olive oil and
scatter with extra lemon zest and parsley,
to serve.
delicious.com.au/recipes
For more super-tasty and
speedy recipes starring eggs.

delicious.com.au 79
 to celebrate birth, birthdays and unions, and to mark life
passing. We don’t bake sweet to survive or to simply sustain. It is a gift, a powerful
elixir of pleasure, connection, generosity and joy.
In a world of ‘fast’ and oversimplification, where we seem to be losing the art of
making nice things, I hope I can inspire you to fall in love with baking from scratch.
Like making your own pasta, relish the ritual of making and rolling pastry from its
basic ingredients. A well-crafted, baked-from-scratch cake made from good things
(cultured butter, free-range eggs and seasonal produce) is a perfect sometimes
treat, far better than mass-produced, over-processed products every time.
A final crucial note of advice before you start on your baking adventure. Always
read a recipe thoroughly before you start, as it will give you more understanding
and confidence in the method, especially if it’s your first time.

delicious.com.au 81
EXTRACT.
for at least 1 hour before blind baking.
Preheat oven to 180°C. Blind bake for
25 minutes or until the crust is just cooked
– not too brown (the pie will be filled and
rebaked, so a slightly soft and
undercooked internal crust is okay here).
Cool for at least 15 minutes before filling.
For the filling, drain the ricotta in a
colander lined with paper towel for about
30 minutes. Place the ricotta and cream
cheese in the bowl of a stand mixer with
Bake in a 150°C oven for 50-55 minutes
until the top is pale and has puffed up a
little, and a few cracks have formed. It will
settle back when it cools. Turn the oven off,
open the door and leave the pie in the
oven to cool for 30 minutes. This will lessen
the deflating dip in the cooling pie.
Refrigerate for at least 8 hours before
serving. I love it served completely cold,
dusted with the combined icing sugar
and cinnamon.
Pour 1/4 cup (60ml) of batter into the pan.
Lift the pan up and swirl the batter out to
the edge so the base is covered with a thin
film of batter. Pour the excess back into the
jug. Return the pan to heat and cook for
1-2 minutes until set and faintly golden on
the edges.
Flip the crepe with an offset spatula and
cook for a further minute. Slide the crepe
out on a wire rack to cool. Repeat the
process until you have 20 crepes. If you
lose one it doesn’t matter, but this usually
happens when flipping before the crepe
has set. When you make your best one, set
it aside for the top of the cake. Fan them,
half resting on each other (they aren’t
prone to sticking) on the rack, to cool.
For the filling, whip the cream, creme
fraiche and vanilla in a large bowl to soft
peaks. Refrigerate until needed.
Meanwhile, for the lemon curd, fill a
medium saucepan one-quarter full of
water and bring to a simmer. Place the
lemon juice, sugar and 1/4 tsp salt flakes in
a large heatproof bowl and whisk to
combine. Whisk in the egg yolks. Place the
bowl over the simmering water and whisk
continuously until the curd has thickened
and is 85°C on a kitchen thermometer.
Remove the bowl off the pan and add
the softened butter, a few pinches at a
 “YOU CAN MAKE THIS
IN A SPRINGFORM CAKE
PAN OR STACK IT
FREESTYLE. ANY WAY
YOU DO IT, HOLY CREPE
IT’S A SPLENDID CAKE.”
“I’VE NEVER BEEN
ABLE TO REFUSE
THESE BARS –
THAT CARAMEL
FILLING FLOORS
ME EVERY TIME.”
 EXTRACT.

time, whisking them in, until all the butter
has been added and has dissolved. Whisk
in the lemon zest. Scrape the mix into a
plastic tub or bowl. Immediately press a
piece of baking paper on the top, to
prevent a skin forming, and refrigerate for
at least 2-3 hours or until cooled
completely. The lemon curd will look loose
but will become firmer as it cools
To assemble, if you want to make it in a
springform cake pan, choose one a little
wider than the crepes so you don’t have to
trim the crepes (if you do want to do this,
use scissors). Or you can stack them
freeform on a cake platter. If you choose
the pan, spray it with cooking oil spray and
line the base and side with baking paper. If
you opt for the freeform, make sure you
smooth the cream and curd out as evenly
as possible, to keep the layers level.
Whichever way you choose, place
1 crepe in the pan, followed by a heaped
tbs curd. Place another crepe on top
followed by heaped spatula-full of cream
(about 100g per layer).
Smooth out the curd and cream evenly
over entire crepe. Repeat the layers until
you use up all the components. Finish with
reserved crepe. Cover with plastic wrap
and chill for at least 3 hours or overnight.
Remove the plastic (and the pan if using)
and dust with icing sugar. Serve cold.
CHOCOLATE CARAMEL BARS
WITH A SALTY SPRINKLE
MAKES 14 BARS
TOPPING
200g dark (60–70%) chocolate
15g unsalted butter
40g roasted walnuts
1/2 tsp sea salt flakes
Preheat the oven to 160°C. Grease the
base and sides of a 23cm x 5cm deep
square cake pan and line with baking
paper, leaving a 3cm overhang.
Place the flour, icing sugar and ¼ tsp salt
flakes in a heatproof bowl and stir to
combine. Add the melted butter and mix
with your hands to form a sticky paste.
Press the mixture into prepared pan and
smooth out with an offset spatula.
Bake for 40-45 minutes until the base is
golden. If any bubbles form under the
base while baking, use a skewer to gently
deflate them.
For the caramel filling, place all the
ingredients in a large heatproof bowl.
Place the bowl on top of a saucepan of
gently simmering water, stirring well
occasionally, until the butter has fully
melted and emulsified. The consistency
should be thick and gloopy and the
colour just a shade darker – this will take
about 10 minutes. Remove and discard
the vanilla bean. Set aside at room
temperature. As soon as the base is
ready, remove from the oven and
immediately scrape the caramel filling
over the top.
Reduce the oven to 120°C. Return the
filled base to the oven and bake for
Choose your ooze factor and cool the
slice until the chocolate is set to your liking
– glistening and runny (about 15 minutes)
or firm (about 45 minutes). Take hold of
the excess paper on the sides, then
shimmy and lift the slice out of the pan
and place onto a chopping board. Peel
the paper away from the sides. Dip a
serrated knife in hot water, dry and slice
into 3cm × 11cm bars. Keeps for
1 day at room temperature, then in the
fridge for 1-2 weeks.
TART-A-MISU
MAKES ONE 24 CM TART
Keeps for up to 3 days refrigerated.
Begin this recipe at least 4 hours ahead.
100g of your favourite chocolate,
chopped
50g Dutch cocoa powder, to dust
NUTTY BUTTER CRUST (MAKES ENOUGH FOR
ONE 24CM TART PAN)
75g roasted mixed nuts
190g plain flour
30g caster sugar
150g cold unsalted butter, chopped
CHOCOLATE SPONGE CAKE
(MAKES A 20CM SPONGE)
35g plain flour
1/4 tsp baking powder
10g unsalted butter
1 tbs milk
1/2 tsp vanilla bean paste

You will need an offset spatula for 15-20 minutes. If it starts to brown too 90g egg white + 60g egg yolk
this recipe. quickly, reduce the oven slightly and (from approx. 3 eggs)
continue to bake. When cooked, the 1/8 tsp cream of tartar

220g plain flour middle will feel set and a little rubbery 80g caster sugar
50g pure icing sugar, sifted and the sides should be starting to blister 30g Dutch cocoa, plus extra to dust
180g unsalted butter, melted, cooled and turn light brown. Remove and
slightly leave to cool for 1-2 hours at MASCARPONE ZABAIONE (MAKES ABOUT
room temperature. 800G)
CARAMEL FILLING For the topping, melt chocolate 1 egg, plus 100g egg yolks
380g sweetened condensed milk and butter in a heatproof bowl over (from approx. 5 eggs)
50g dark muscovado (or dark a saucepan of gently simmering water. 70ml sweet marsala (or your favourite
brown sugar Stir thoroughly then pour it over the top liqueur – rum, brandy, Grand Marnier,
100g dark corn syrup of the caramel. Smooth lightly with an or just coffee)
100g unsalted butter offset spatula or tilt the pan to distribute 70g caster sugar
1/4 tsp fine sea salt the chocolate. Crush the walnuts with 1/2 tsp vanilla paste

1 vanilla bean, split, your hands and sprinkle over the top with 1/4 tsp cream of tartar

seeds scraped the salt flakes. 750g mascarpone, chilled

delicious.com.au 85
 EXTRACT.

“THIS RECIPE PUTS

ONE OF MY FAVOURITE
DESSERTS INTO AN
EDIBLE ‘BOWL’. MY
FIRST NUT CRUST
CHOICE IS WALNUTS,
BUT ALMONDS OR
HAZELNUTS WOULD
BE JUST AS GOOD.
“I'VE GIVEN
THESE
NOSTALGIC
TREATS A LITTLE
MODERN
MAKEOVER.”
T R U LY, M A D LY,
D E E P LY
In her new book Cocoa, cookbook author Sue Quinn delves into the seductive world
of chocolate, and shares recipes for a taste of the world’s most loved confection.

PHOTOGRAPHY YUKI SUGIURA

 EXTRACT.

“THIS GOOEY
FLOURLESS CAKE
WAS INSPIRED BY
‘CHOCOLATE WITH
RUM’, A RECIPE IN
SALVADOR DALI’S
COOKBOOK LES
DINERS DE GALA.”
Salvador Dali-inspired flourless
chestnut, chocolate and rum cake.
OPPOSITE: chocolate, lavender and
lemon bundt cake (recipes p 100).

delicious.com.au 97
EXTRACT.

CHOCOLATE. NO OTHER food has the same beguiling,

This is an edited extract from Cocoa:
An Exploration of Chocolate, With Recipes by
Sue Quinn (Hardie Grant Books, $39.99)
delicious pull on our senses. Almost magically, and alone among
the things we eat, chocolate melts at around body temperature,
flooding our mouth with voluptuous sweetness, an array of
flavours and a whisper of bitterness as soon as we place it on
our tongue. Its chemistry lights up the pleasure centres in our
brain, energises us and sates our hunger. But chocolate is more
than just an edible delight.
Chocolate is nostalgia. A simple bite into a favourite bar can
carry us back to our first childhood treat, that sweet reward for
good behaviour, or the comforting snack when we were sad.
Each bite of chocolate is imbued in history and flavoured
with its epic journey over millennia, from the rainforests of the
Amazon, where the ancients first discovered how to prepare
bitter cacao seeds, to the freshly minted bars stacked on
supermarket shelves today.
@penandspoon

CHOCOLATE, MARMALADE AND
GINGER STEAMED PUDDING
SERVES 6-8
Chocolate and marmalade are a
magnificent match in this traditional
steamed pudding, made more delicious
with the addition of nuggets of preserved
ginger. The sponge itself is lovely and
moist, and invested with a generous
marmalade crown. But as it doesn’t have
rivers of sauce, it’s best served with a jug
of custard – ideally spiked with rum or
whisky – alongside.
175g unsalted butter, softened,
plus extra to grease
1/ 2 cup (170g) marmalade
50g crystallised ginger, plus 2tbs ginger
syrup (if needed)
1
1 /4 cup (175g) plain flour
45g cocoa powder
2 tsp baking powder
175g caster sugar
3 large eggs, lightly beaten
1/ 3 cup (80ml) milk
Custard or ice cream, to serve
Generously grease a 1.2L pudding
basin with butter and line the base with
a circle of baking paper. Butter a large
square of foil.
Spoon the marmalade into the base of
the pudding basin and set aside.
Using a fork or balloon whisk, whisk the
flour, cocoa, baking powder and a pinch of
salt together in a bowl.
In a mixing bowl or the bowl of a stand
mixer with the paddle attachment, beat
the butter and sugar together until pale
and fluffy. Gradually beat in the eggs,
adding a little of the flour mixture if it starts
to curdle. Stir in the flour mixture and
enough of the milk to form a soft dropping
consistency. Fold in the chopped ginger.
Spoon mixture into the basin and
smooth the top. Make 2 pleats in the
centre of prepared foil, place buttered-
side down and secure with string around
the rim. Place an upturned saucer in a
large pan and place basin on top. Pour in
enough boiling water to come one-
quarter way up the side of the basin.
Cover with a lid and simmer for 1 hour 45
minutes, topping up with more boiling
water if needed.
Carefully remove the basin from the pan,
run a knife around the sides to loosen and
invert onto a plate. Serve with custard or
ice cream.
SALTED HONEY, PEAR AND
CHOCOLATE TARTE TATIN
SERVES 4-6
This is one of my very favourite desserts
in this book, and not just because I’m
a sucker for tarte Tatin. Salty caramel,
roasted pear, crisp pastry and walnuts
(sadly neglected since pistachios muscled
into nut top spot) fuse into something
completely delicious. I love the way the
chocolate surreptitiously enriches the
caramel, without shouting about it.
1 sheet ready-rolled puff pastry
Plain flour, to dust (optional)
6 small pears (about 100g each), peeled,
halved lengthwise, core removed
Juice of 1 lemon
70g unsalted butter, chopped
70g caster sugar
70g runny honey
50g walnuts, chopped
50g dark chocolate (60% cocoa solids),
chopped
Whipped cream, to serve
Preheat the oven to 180°C. Grease a large
oven tray and line with baking paper.
Cut a 23cm round from the pastry, prick
all over with a fork, place on prepared tray
and chill.
Place pears in a bowl with the lemon
juice to prevent browning.
Melt the butter in a 20cm ovenproof
frypan. Sprinkle over the sugar and cook
for 2 minutes or until it begins to dissolve,
then stir in the honey and ½ tsp salt
flakes. Arrange all but one of the pears,
cut-side up, in the pan with the narrowest
end pointing to the centre – you want
them to fit snugly as they will shrink
slightly during cooking. If there is space

98 delicious.com.au
“CHOCOLATE AND
MARMALADE ARE
A MAGNIFICENT
MATCH IN THIS
TRADITIONAL
STEAMED PUDDING,
MADE MORE
DELICIOUS WITH
THE ADDITION OF
NUGGETS OF
PRESERVED
GINGER.”
Chocolate, marmalade and
ginger steamed pudding
 MY FAVOURITE RECIP
NE OF ES FRO
O MT
IS IS HE
TH BO
“
O
K

.”
EL
IL
OV

AM

TH R
E

EW CA
AY HE
TH S T
EC HE
HO RIC
COL E N
ATE SURREPTITIOUSLY
“THESE ARE BASED
ON A POPULAR
AMERICAN DINNER
ROLL – THEY’RE
A FANTASTIC
AFTERNOON
SNACK, WITH
SLICED TOMATO
AND FRESHLY
GROUND
BLACK PEPPER.”
 WICKED.

Banoffee cream
pudding with white
choc crumble
(recipe p 121).

delicious.com.au 113
“WHITE CHOCOLATE IS A WONDERFUL
INGREDIENT WITH SO MUCH VERSATILITY.
I LOVE ALL THE WAYS IT ADDS SWEETNESS
AND SOPHISTICATION TO DESSERTS,
WHETHER MELTED INTO RICH CUSTARD,
FOLDED INTO PASTRY OR STIRRED INTO
AN IRRESISTIBLE CARAMEL.”
NEW

Brand new drama express

from the US and UK
Only on Foxtel

All in one place

Call 1300 550 864
Requires internet and compatible device. Breeders (MA15+): AVALON TELEVISION LIMITED. Devs (MA15+): © 2020 FX Productions, LLC. All rights reserved.
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LAND OF P L E NT Y
Known for some of the most exquisite wine and produce in the world, Burgundy is
a destination for every food lover. Guillaume Brahimi joins a once-in-a-lifetime tour
and discovers more reasons to love this part of his native France.
@guillaumebrahimi PHOTOGRAPHY SIMON BAJADA
 POSTCARD.

BURGUNDY, WITH ITS

history and world-
renowned terroir, is
a very special place.
This is my third trip
with Tastes Of
Burgundy and it’s
always such a pleasure;
I’ve already made plans
for a return in 2021.
Guests arrive on a Friday
afternoon at the Chateau de Barbirey
in the Vallee de l’Ouche, and are greeted
with a glass of Champagne. Wandering
through the chateau, we take in the
beauty of our surrounds as we approach
the terrace that overlooks the lake and
the park. This is the spot where the
evening’s aperitifs, Champagnes and
gin and tonics, are enjoyed by guests,
CLOCKWISE: Chateau while they listen to the songbird and
de Barbirey; streets of
Burgundy; the the chimes from the local church bells.
chateau’s manicured Focusing on guests’ relaxation,
grounds; taking in the Tastes of Burgundy is a truly luxurious
impressive surrounds;
Guillaume Brahimi at way to recharge, with the chateau’s
Beaune market (inset); peaceful grounds and environs
snacks, Burgundy making the ideal background against
style. OPPOSITE: one
of many leisurely which to unwind. Our welcome dinner
lunches offered is casual, with freshly shucked Gillardeau
on tour. oysters and lemon cheeks served on
the terrace, the aged rib eye resting in
anticipation of being smothered with
a sauce bearnaise.

delicious.com.au 125
POSTCARD.

On Saturday we head off for the Beaune

market, a food lover’s dream. It’s filled with
farmers and artisan producers selling their
wares to the local community. Busy and
bustling, it’s full of colour and fresh
produce that has us wanting to head
straight to the kitchen and cook. After our
shopping is complete and our bags filled
with fantastic produce, we retreat to a local
bistro for lunch and several glasses of
chilled chablis.
During the course of the week guests
join me in the chateau’s kitchen for
cooking classes, and the dishes prepared
become the evening meals. Each course is
expertly paired by resident sommelier,
Alexandre, whose wealth of knowledge is
eagerly absorbed by the guests. Tastes of
Burgundy’s cellar is located permanently Chandon de Briailles. Last year, our group
(and conveniently) at the chateau, where was fortunate enough to meet winemaker
guests are encouraged to choose the Cyrielle Rousseau from the prestigious
evening’s wines with Alexandre’s guidance. Domaine Armand Rousseau and enjoyed a
With the region famous for its exquisite magnum of its 2009 Clos Saint Jacques in
wines, we the sunshine overlooking the
enjoy private “WE ENJOY PRIVATE Gevrey village.
visits to
exclusive
VISITS TO Our time in Burgundy
concludes with a stunning
vineyards in EXCLUSIVE degustation at the three
the Cote de
Beaune and
VINEYARDS IN THE Michelin star restaurant,
Lameloise in Chagny. Then
Cote de COTE DE BEAUNE.” we head back to the chateau
Nuits. These are wonderful experiences, to toast our final evening in one of the ½ cup (125ml) extra virgin olive oil,
with tours and tastings at the largest most stunning places in the world. plus extra to drizzle
Grand Cru property in Burgundy, Clos de For more information 1 (approx. 650g) eggplant, halved
Tart; and the biodynamic Domaine visittastesofburgundy.com lengthwise, scored
3 garlic cloves, thinly sliced
3 zucchinis, cut into 2cm pieces
CLOCKWISE: guests
learn all about the 250g punnet cherry tomatoes, halved
region’s produce; ¼ bunch thyme, leaves picked
Beaune market; dinner
3 large ox-heart tomatoes, core removed,
is prepped; a cooking
lesson with Brahimi. cut into rough wedges
1/3 cup (50g) good-quality olives (such as

Arbequina), stones removed

4 figs, cut into thin wedges
½ bunch basil, leaves picked
2 slices sourdough bread, toasted, cut
into 2cm pieces
200g Meredith Dairy goat’s cheese

Preheat oven grill to high. Grease 2 large

oven trays and line with baking paper.
Place capsicums on 1 oven tray, drizzle
with extra olive oil and grill on top shelf,
 CLOCKWISE: ratatouille salad, eggplant
caviar, goat’s cheese; the chateau’s
dining room; Brahimi gets ready to
cook; an abundance of white asparagus.

“GUESTS JOIN ME FOR turning, for 15-20 minutes until blackened

COOKING CLASSES AND

and blistered. Transfer to a bowl, cover
with plastic wrap and stand for 10-15
THE DISHES PREPARED minutes until skin loosens. Peel and

BECOME THE
remove seeds, then cut into strips. Transfer
to a bowl, season and marinate with half of
EVENING’S MEALS.” the olive oil. Set aside.
Preheat oven to 220°C. Season cut side
of eggplant and place cut-side up on
remaining prepared tray. Scatter over half
the garlic and roast for 20-30 minutes until
eggplant is golden and cooked through.
Set aside to cool. Scoop out eggplant and
drain excess moisture. Chop and set aside.
Heat a large frypan with remaining 1/4
cup (60ml) olive oil over high heat. Add
zucchini and cook, tossing, for 3-5 minutes
until just cooked and starting to brown.
Remove from heat and set aside.
Place tomato on a small oven tray and
drizzle with extra olive oil. Scatter over
remaining garlic and thyme. Season then
roast for 10-15 minutes until just softened.
Set aside to cool.
Place cooked vegetables in a large bowl
with the ox-heart tomato, olives, figs, basil,
sourdough and half of the goat’s cheese.
Season and toss to combine. Scatter with
remaining goat’s cheese to serve.

delicious.com.au 127
 SUNLOVER HOLIDAYS
To book your road trip through
Western Australia’s Coral Coast,
including accommodation and car
hire, call 1300 730 039 and speak
to a friendly travel expert, or visit
sunloverholidays.com.au/waroadtrips

DISCOVER THE CORAL COAST. Start planning now at westernaustralia.com/roadtrips

NATURAL
 Home to breathtaking wonders like the Grand Canyon, Arizona is also filled with
history that’s evident in much of its food and wine culture. Just ask Max Brearley,
who takes in the sights, sounds and tastes of this wondrous US state.
PHOTOGRAPHY SARAH HEWER

delicious.com.au 131
132 delicious.com.au
 CLOCKWISE: mod-
Mexican at Penca;
Barrio Bread’s Don
Guerra; alfresco drinks
at Hotel Congress;
barrel cactus; Penca’s
nopales taco (inset);
Emma Zimmerman from
Hayden Flour Mills; top
brews at Exo Roast Co.;
fresh pics at Schnepf
Farms. OPPOSITE: taco
stop in Tucson.

134 delicious.com.au
136 delicious.com.au
 MELBOURNE AIRPORT ADVERTISING FEATURE

CLOCKWISE (from far left): Shane

Delia serves up Middle Eastern
flavours at Middle Ground; Axil
Coffee Roasters demonstrate
Melbourne’s coffee credentials;
Stomping Ground is Australia’s first
airport brewery; AFL Kitchen & Bar
screens live matches; Pickett’s Deli
keeps it simple with roast chicken
rolls and top produce.

FOR TOP VICTORIAN

PRODUCE: PICKETT’S DELI, T2
Chef Scott Pickett made his name in
Melbourne with upscale fine-dining
restaurants Matilda, Lupo and Estelle by
Scott Pickett, but he also knows his way
around a roast chicken and gravy roll.
Pickett’s Deli & Rotisserie has been
dishing up house-cured bacon and egg
butties and hot chicken sandwiches to
shoppers at Queen Victoria Market since
2016, and now to travellers in Terminal 2.
Chow down on tasty sandwiches and
salads made from the best Victorian
produce, take home a jar of pickles or
preserves, and try not to get hypnotised
by the rotating chook behind the counter.
FOR MULTICULTURAL FLAVOURS:
MIDDLE GROUND, T2
Melbourne’s rich history has created
a modern multicultural melting pot
of flavours, with second-generation
chefs such as Shane Delia putting their
own spin on classic dishes from their
childhoods. A pioneer of modern
Middle Eastern flavours on the
Melbourne food scene since he opened
city restaurant Maha in 2008, Shane has
turned his attention to spicing up airport
food with Middle Ground’s vibrant salad
bowls and sandwiches. Think healthy,
fresh and heavy on the hummus.
FOR A TASTE OF FOOTY FEVER:
AFL KITCHEN & BAR, T3
If you didn’t come to Melbourne for
the food, then there is a good chance
you came for the footy. Victoria’s
obsession with AFL borders on
evangelical during the football season,
so if you can’t beat ‘em, then you may as
well join ‘em at Melbourne Airport’s
AFL Kitchen & Bar. This world-first
concept will unite footy fans and offer
first-timers a taste of what to expect, with
big screens featuring live and classic
matches, occasional player appearances
plus food and refreshments for the
whole family.
• To plan your next foodie
experience at the airport visit
promo.melbourneairport.com.au/delicious
 CHECK IN
1
Few resorts come complete with on-site healers;

TRAVEL NEWS
and yet, opening on April 2, this five-star
boutique retreat offers guests individual body
analysis from its healer, nourishment from its
plant-based ‘conscious cuisine’ menu – with
ingredients plucked from its organic permaculture
Hot destinations, cool stays, travel essentials gardens, no less – and recuperative vitality from its
& everything in transit. house-made elixirs, herbal remedies, and daily spa
treatments. Settled between the jungle and beaches
of Sumba, Indonesia, Alamayah (above and above,
PRE-FLIGHT DELIGHTS left) is now taking bookings. alamayah.com
Travellers who often run for the gate as their planes
are about to take off might be convinced to arrive
earlier to sample Melbourne Airport’s new
culinary offerings. Following a major update of
the airport’s eateries, delicious. has curated a
selection of menus and deals that are bound to see
you arriving with time to spare. delicious. Takes
Off will run until the end of May. For more, head to
promo.melbourneairport.com.au/delicious

ALL THAT
GLITTERS
The face of the Gold Coast is changing,
and one hotel is leading the charge

TOM BLACHFORD AND SHARYN CAIRNS

BAR FLY
We all know the devastation that a leaked
bottle of shampoo can cause in a bag, and
we also know just how many single-use
plastics can accumulate with regular travel.
Aiming to solve this problem is Aussie
company Shampoo with a Purpose. Its bar
shampoos are plastic-free, cruelty-free and
come in a range of swoon-worthy scents.
toward a new Surfers Paradise. QT Gold
Coast has opened its sparkling new
poolside precinct, The Spring. Here,
blissed-out holidaymakers enjoy jugs
of sangria and bug-and-crab rolls
delivered to their cabanas. qthotels.com
2
Not since Cinderella donned those glass slippers THE PRINCE HOTEL PHOTOGRAPHY
has a regal figure undergone such a magnificent
transformation. A St Kilda icon since 1863, The
Prince Hotel (above) has recently been given the
royal treatment. Its well-dressed guest rooms’
refreshed palette reflects its waterfront location,
while careful attention has been given to preserve
its original Art Deco features. theprince.com.au
Edited by Sonya Gellert @sonya_gellert
DELICIOUS.COM.AU/TRAVEL Go online for more
travel news from Australia and around the world.

140 delicious.com.au
 TRAVEL INSIDER.

1
Feel the vacation vibes in your
very own home with these luxe
creature comforts – from a silk
2
eye mask and a bathrobe you’ll
want to live in, to plush furnishings.
PHOTOGRAPHY CHRIS COURT STYLING EMMALY STEWART

1. Dulux Wash&Wear wall paint in True Blue, $48.55

3 per litre, dulux.com.au 2. Cane partition, $3480, from
Trit House (trithouse.com.au) 3. Sheridan bathrobe,
$139.95, sheridan.com.au 4. Zeke floor lamp, $180,
from Trit House (trithouse.com.au) 5. & 6. J’ai Soif
carafe and glass set, $79, and champagne flutes, $79
(for a set of 2), all from Maison Balzac (maisonbalzac.
com) 7. Dinosaur Designs resin organic column vase
in Lapis Swirl, $190, and resin flat rock vase in
4 Honeycomb, $190, dinosaurdesigns.com.au
8. Ultimate Ears Megablast, $379.95, ultimateears.
com/en-au/ 9. Remy bar cart, $595, from Matt Blatt
(mattblatt.com.au) 10. Sheridan bath towel, $39.95,
and hand towel, $24.95, sheridan.com.au 11. Four
Pillars Gin Four Negronis, $90 (for a pack of 4),
fourpillarsgin.com.au 12. Lizzie stool, $325, from
Matt Blatt (mattblatt.com.au) 13. Sheridan women’s
slippers, $44.95, sheridan.com.au 14. Charm City
velvet armchair, $795, from Matt Blatt (mattblatt.com.
au) 15. InBed organic cotton velvet cushion in Mustard
$90 (square), $80 (rectangle), inbedstore.com 16.
Sheridan silk eye mask, $59.99, sheridan.com.au 17.
Away x Pantone suitcase, $295, awaytravel.com/au/en.

6
5

16

15 9 8
10

17
11

12
14

HOLIDAY 13

delicious.com.au 141
GAME ON
 TALK OF
THE TOWN
London – it’s not just the British capital, it’s also the centre of a rich history, arts, culture
and food scene, so when you must know the must-stays, it’s best to ask an expert like
Shannon Harley who’ll round up the hottest hotels in one of the coolest cities in the world.
WITH THE LAUNCH of a world-first,
direct Sydney-to-London route imminent,
the British capital reemerges not only as
a gateway to the UK but also to Europe.
The city is so fascinating in its diversity,

2
and worth a stop whether you’re in the
mood for drinking and dining, THE BOUNDARY,
fashion, art, architecture, SHOREDITCH
Each of the 17 rooms
spotting, or all of the and suites at this East London
above. There are the style maven, created by British
posh leafy suburbs of design icon Sir Terence Conran,
West London, where is inspired by an iconic designer
stately Edwardian of the 20th century. No two are
terraces and the city’s the same, so you may sip your
morning coffee from an Eames
their manicured rose lounger or Mies van der Rohe
gardens and swan- Barcelona chair one stay, and
a custom curved couch in the
Priscilla Carluccio split-level
suite the next (she’s the
designer sister of Sir Terence
who married food icon Antonio
Carluccio). The modernist
boutique hotel is part of The
Boundary Project, housed in a
converted Victorian warehouse
in the heart of Shoreditch, with
an open-air rooftop bar and
mod-British deli-cafe Albion at
street level, where the design
cognoscenti gather.
Rooms from $390/night.

1 THE CURTAIN, SHOREDITCH

Part hotel, part bar and restaurant, part
members’ club and 100 per cent street
style, The Curtain (from the team behind
New York’s The Gansevoort) is a highly
coveted address whether you are
checking in to your loft-style room with
urban panorama, or having supper in the
basement diner Red Rooster – an outpost
of the Harlem soul-food original.
It’s a hot ticket in the music industry,
so when the fried chicken and cornbread
are finished, there’s bound to be live
music playing as you sip on a bourbon
cocktail. Freshen up in the morning
with a dip in the rooftop pool while
your Nikes also get the five-star
treatment; yes, there’s a sneaker
cleaning service, of course.
Rooms from $470/night.

delicious.com.au 145
6 THE PILGRM, PADDINGTON
Housed in a set of Victorian townhouses in the heart
of the action at Paddington (where the Heathrow
Express fast train docks), the unassuming Pilgrm hotel is
trailblazing the area’s ascent. There’s a comfortable yet low-fi,
turn-of-the-century aesthetic, with polished wooden floors,
brass fittings and sophisticated shades of jade and indigo
colouring the walls and carpets. It’s an understated version of
cool here, and The Pilgrm marks a new era of hotels designed
as lifestyle spaces for locals and travellers alike. Rooms are on
the smaller side, but so are the prices, and you’ll want to spend
your morning sipping coffee and eating avocado on toast in
the cafe where bespectacled locals tap away on laptops and
flick through magazines. Rooms from $315/night.

delicious.com.au 147
 CITY GUIDE.

8 KIMPTON FITZROY LONDON,

BLOOMSBURY
For grandeur fit for a royal, check
in to this palatial 330-room grand dame,
whose decorative heritage-listed
terracotta façade dates back to the
late 1800s and whose generously
proportioned contours take up an entire
city block overlooking Russell Square.
Luxury here is of the all-out type, from the
gleaming marble lobby (you’ll want to
change out of your flight-mode trackpants
before arriving) to the handsome rooms
with their vanilla and hazelnut gelato
colour palette and oversized Italian marble
hamam-style bathrooms. Sip on a Negroni
at Fitz’s bar – an intimate drinking nook
cosseted behind a velvet curtain, before
crossing the lobby to Neptune for dinner,
where the creamy pastel cruise-ship
ballroom decor is the perfect match for
a menu that champions British seafood.
Rooms from $390/night.
GOURMET LIFESTYLE. ADVERTISING FEATURE

ITALIAN DELIGHTS TOURS

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1300 681 822 italiandelights.com.au

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Where to stay..what to do in tropical paradise. Mission Beach Holidays are
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150 delicious.com.au
 ADVERTISING FEATURE GOURMET LIFESTYLE.

THE CHILLI CHICK SHOP

Handcrafted, quality chilli spiced
gourmet products. Sauces, relish, oil,
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Chef Liesl - AKA The Chilli Chick says she
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Trophy-winning dairy and non-dairy ice creams. Made using artisan techniques & Learn from industry leaders. Self-paced
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delicious.com.au 151
AGENDA.

ON THE AGENDA
Treat yourself to the latest must-have products, experiences and ideas from our
advertisers, from staple ingredients to next-gen appliances to make life easier.

trust in tradition cheese please

Four generations of master salt Castello Chive & Spring Onion
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dark horse out of the box

Westinghouse’s sleek 600mm Hassle-free hosting is possible
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on the seashore keep it fresh

With Le Creuset’s cocotte in shell Liebherr’s BluPerformance
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Experience Barossa Valley’s charm Chefs, bakers and home cooks
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152 delicious.com.au
INDEX

2020
APRIL
Potato, garlic & rosemary tortilla (V)..... p 76
Roast cauliflower with bacon and
parmesan cream .................................p 53
Roast snapper with crispy sage
breadcrumbs.......................................p 53
Seafood gratin with caramelised

44
apples ..................................................p 62
Spaghetti carbonara .............................. p 76

MAINS
Aussie spanakopita (V)...........................p 42
Chakalaka with boerewors .................. p 142
Chicken pad kra pao (chilli basil stir-fry),
crispy fried egg...................................p 78
Chicken, sultana & green olive tart.......p 70
Crispy pork belly with sauerkraut and
thyme ...................................................p 53
Coconut, chicken & egg curry .............. p 76
Coq au riesling........................................p 59
Duck cottage pie ....................................p 62
Easy carve lamb, oregano, garlic & feta
potatoes ..............................................p 53
French ‘pizza’ of cheese and ham.........p 56
Lamb shank shepherd’s pie ................. p 38
Marinated flounder with lemon &
parsley butter......................................p 21
Mushroom ragu, egg yolk
pappardelle.........................................p 20
Mustard roast chicken with spiced
spinach ................................................ p 51
Pan-fried gnocchi, broccoli, toasted bread
and egg ...............................................p 79
SWEET THINGS
Apple, maple & almond gluten-free
mega-bun..........................................p 106
Banoffee cream pudding with white choc
crumble ............................................. p 121
Bee sting cake ........................................p 91
Bundy & Coke chocolate torte
with smoked butterscotch sauce ..... p 44
Cherry & frangipane tart .......................p 66
Chocolate caramel bars with
a salty sprinkle ....................................p 85
Chocolate, lavender and lemon bundt
cake................................................... p 100
Chocolate, marmalade and ginger
steamed pudding ...............................p 98
Choc-raisin hot cross buns with
Pedro Ximénez glaze .......................p 106
Cracked chocolate pecan cookies........p 32
Dulche de leche and pear hot cross bun
pull-apart loaf ...................................p 109
Fig and chocolate sponge with rum and
orange .................................................p 36
Fig, cardamom and orange
hot cross buns................................... p 110
Fig & walnut tart .....................................p 69
Hot cross bun pudding with white
chocolate........................................... p 121
Lamingtons with blackberry jam and
vanilla cream .......................................p 95
Lemon and vanilla slice ..........................p 94
Lemon curd cream crepe cake..............p 82
Lime and passionfruit melting
OFFICIAL TEST KITCHEN SUPPLIER:
Our meat is supplied by Vic’s Meat (vicsmeat.com.au).
moments .............................................p 94
Melt-and-mix white choc and ginger
mud cake ........................................... p 118
Neenish tarts (that actually taste
good) ...................................................p 90
Pineapple & macadamia tart with
salted caramel sauce..........................p 66
Ricotta crostata with spiced quince .....p 81
Saffron, sour cherry and pistachio hot
cross brioche..................................... p 110
Salted honey, pear and chocolate
tarte tartin ...........................................p 98
Salvador Dali-inspired flourless chestnut,
chocolate and rum cake ................. p 100
Sour cherry and rosewater
finger buns ..........................................p 91
Spiced apple turnovers..........................p 94
Spiced pear strudel ................................p 20
Tart-a-misu ..............................................p 85
Tarte flambee with apples .....................p 62
Violet crumble ........................................p 27
White chocolate and salted pecan
shortbread ........................................ p 116
White chocolate and cherry jam croissant
pudding ............................................. p 118
White chocolate custard tart with nutmeg
pastry ................................................. p 116
White mocha caramel slice.................. p 116
(V) denotes vegetarian recipe

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delicious.com.au 153
PASSPORT.

SINGLE
ORIGIN

WHITE BAIT PHOTOGRAPHY GETTY IMAGES

PULA PHOTOGRAPHY ELLA PELLEGRINI,

CLOCKWISE: Istria’s
storybook landscape; where
some of the best truffles can
be found; the seaside town of
Pula; the spot for the freshest
seafood; Pula Arena;
chef Joe Grbac.
MORE 20
2021

7
USA

Queen
Charlotte
Islands

2
1
Vancouver 2 1
Island 1
2 2
2

MORE VALUE MORE CHOICE MORE EXPERIENCE MORE RELAXED

Must-see sights, premium Perfect balance Part of the APT Travel A casual atmosphere
accommodation and of sightseeing and Group with over 90 years where fellow travellers
authentic meals. leisure time. in travel. become new friends.