Indholdsfortegnelse for July 2018 i delicious

NOTHING SOOTHES THE SOUL more than a comforting meal, particularly when it’s served with a side of good friends and a few bottles of red. Laughter and happiness have long been associated with the ritual of eating, but increasingly we’ve come full circle to realise what our ancestors did that home cooking, and ingredients with benefits, are actually so good for you in more ways than one. Slow or fast, winter is when I cook most. It feels right to be indoors over the stove. And although we’re loathe to overuse the word ‘nourish’ (that’s what Instagram is for), that’s what this issue does, be it stoking a desire to explore a forgotten corner of the world, eat a dish you’ve always longed for, or soothe a cold with the…

COLD COMFORT Brussels sprout chilli chips, p 80 Cachorro Cabernet Sauvignon 2016 Buttermilk chicken burger, p 67 Ada Chardonnay 2017 Apple & salted caramel baklava, p 124 Lello Semillon Sauvignon Blanc 2017 “We love the changes winter brings: crisp mornings and lighting a fire in the evenings with a glass of wine. This menu is perfect for a whole plethora of wine styles, from whites with layers of texture, to bright, juicy reds.” Sarah Morris and Iwo Jakimowicz, Si. Vintners winemakers SOULFUL DINING Pumpkin porridge, p 114 Travis Tausend Joy Riesling 2017 (Adelaide Hills, SA) Winter greens bone broth, p 85 Freehand Cloudy Sauvignon Blanc 2017 (Great Southern, WA) Restorative turmeric & lemongrass chicken noodle soup, p 90 The Other Right All Fruits Ripe Pinot Noir 2017 (Adelaide Hills, SA)…

PARMESAN VELOUTÉ WITH CELERIAC SERVES 4 AS A STARTER 30g unsalted butter 3 eschalots, thinly sliced, plus 1 extra finely chopped 200g finely grated parmesan 2 cups (500ml) pure (thin) cream 2 tsp caster sugar 2 tbs extra virgin olive oil 300g peeled celeriac, cut into 1cm cubes 1 tbs sherry vinegar 2 tbs finely chopped chives Melt butter in a saucepan over medium heat. Add sliced eschalot and cook, stirring occasionally, for 6 minutes or until softened but not coloured. Add parmesan and cook, stirring constantly, for 1 minute or until mixture forms a paste and oils separate. Gradually whisk in cream until combined, then stir through 1 cup (250ml) water. Bring to a gentle simmer and cook, stirring regularly, for 10 minutes or until reduced slightly, then stir…

THE BOTANICA Vaucluse is not your garden-variety restaurant. This recent arrival to Sydney’s Eastern Suburbs is festooned with tropical wallpaper and pink chairs, bathed in shimmering light, and encircled by lush plants. The sylvan theme continues in delicate dishes that intend to be a snapshot of the season. Winter-wise, that could mean roast butternut pumpkin wagyu beef with pickled beetroot, and tempura eggplant. Chef Perry Hill sources much of the produce from Jamberoo Valley Farm, south of Sydney.…

WE MAKE A HUGE effort in the kitchen at work and at home to have no food waste. The final destination is the compost, but with a little thought and experimentation we’ve had great success giving undesired offcuts and trimmings a second life. The entire cauliflower is edible, and the outer leaves and stems are the most commonly wasted parts. Pickling is a great way to use these. Combine 2 cups (500ml) apple cider vinegar, 1 cup (250ml) water, 1 cup (220g) caster sugar and a large pinch of salt flakes in a saucepan. Bring mixture to the boil and add aromatics such as bay leaves and peppercorns. Cool completely. Finely shred cauliflower leaves and stalks, and place in a bowl with a pinch of salt flakes. Set aside for…

TAHBILK MARSANNE ‘MUSEUM RELEASE’ 2011, $27 Marsanne with some cellar time takes on a honeyed, lemon tea feel and softer texture, but retains its natural acidity and freshness. This release is light but supple, gently rich and wonderful drinking. Enjoy with baked fish. EXPRESS WINEMAKERS ‘ORANGE’ 2017, $29 Orange wines are white wines made like reds, where the grape skins are macerated in the clear juice. This is chalky textured, offering fine tannins and more depth than expected. Orange and dried apple characters abound. Perfect with pork. McHENRY HOHNEN LATERITE HILLS CHARDONNAY 2018, $35 This chardonnay blew me away for its personality and deeply savoury notes – green apple, stone fruit, but loaded with nutty, saline, almost toffee-like characters, and with a dry, clean finish. Drink not too cold, and with charcuterie.…

THIS RECIPE IS another family favourite from my mum’s Hokkien heritage. I always remember her cooking it after rushing home from work to get dinner on the table. She would use a pressure cooker to have it ready in 30 minutes if she was short on time, and, voilà , dinner was served! Tau yu bak is my ultimate comfort food, especially in the colder months. An added bonus is that it freezes really well, just like bolognese or curries, so you can make a big batch to come home to after a long day. When it comes to braised pork, for me, there’s almost nothing better than pairing it with sweet soy sauce. The white peppercorns give the dish a hit of heat without it being too overpowering, while…

THREE YEARS AGO, I came to this place to preach on the subject of why silverbeet is so much better than kale, but it appears some of you need more convincing. My love affair with silverbeet began a decade ago. I was mesmerised by the dark-green, glossy profusion in my father-in-law’s garden. I remember marvelling at how, when the vegetable patch was a wasteland, the proud plumes of glossy silverbeet, rainbow chard and ruby chard stood proudly full of promise. That promise, a flavour that is both earthy and juicy, bitter and sweet. Before we talk dishes, let’s talk about this wonderful plant that is really two ingredients in one. The white stem takes longer to cook but is juicy; the green leaves have more texture than spinach and, I…

THIS IS THE time of year when we indulge in longer meal preparation and enrich dishes with extra nutrients to boost our energy level and immune system. Legumes and vegetables take centre stage and it’s marvellous to create myriad dishes where they are showcased. Think pots of bubbling beans or chickpeas, and dark-as-night puy lentils, so small yet so flavoursome and nutritious. I love to take advantage of the dropping temperatures to warm up my kitchen with the waft of stews, braises and warm salads. My children enjoy them as much as I do and often ask for pisarei e ceci, a northern Italian hand-rolled pasta and chickpea soup, so thick and robust even hardcore meat lovers will give it a go. Stay warm! PISAREI PASTA WITH BRAISED CHICKPEA AND…

If the idea of using Himalayan salt blocks is new to you, when you discover the benefits, you might begin to wonder why. For starters, it’s one of the most eye-catching, natural and healthy ways you can prepare, cook and serve food. THE HEAT IS ON Himalayan pink salt blocks have impressive temperature resistance and retain heat well, meaning they are ideal for high-temperature cooking. And, thanks to its unique crystalline structure, heat spreads evenly through the AEG Salt Block, which means greater cooking control. That perfect steak you once fluked in a pan? You’ll nail it every time with one of these – and with added flavour, as Himalayan pink salt is packed with minerals that help add complexity and a tangy taste without being overly salty. VERSATILE ENTERTAINER…

delicious. and Escape, in partnership with Scenic, will be stepping aboard from April 8-20, 2019, and offering exclusive inclusions. Join delicious. editor-in-chief Kerrie McCallum (above left) and Escape national travel editor Jana Frawley – two of Australia’s premier food and travel experts – as they host a variety of special experiences, including cheese and wine tasting, a pre-dinner cocktail event and an exciting live chocolate art show with renowned American visual artist Mark Alsterlind.…

THIS BOOK IS a celebration, three decades on, of our home, of Lake House and the local food community that now surrounds us, the richness of our life here, the beauty of our landscapes and seasons, and the bounty of food we now produce and grow here. Lake House is a work in progress. With my co-owner husband, Allan, and our daughter, Larissa, we are eternally restless, intent on maintaining our ethos, but keen not to rest on our laurels. The evolution of our house on the lake reflects the change of moods of the dining and travelling public. There is also the change in where we live and our local community. These are the things I’m hoping to share with you. Much of what I dreamt about when I…

THIS BOOK HAS BEEN four years in the making and I have travelled the world trying to take you to different sweet treats. It’s about sweet journeys to quick sugar fixes that use items lying about the pantry, fridge and freezer. It’s about all levels of cooks getting into the kitchen and giving it a go. I don’t want you to leave this book on the coffee table or lose it among all the other books on your shelves; I want it to get dirty. Use it to impress your family and friends (and yourself) when you learn that spectacular cooking can be easy. Sharing a dish brings people together. I hope that my sweet treats will cross roads and allow you and your loved ones to create and eat…

Nova Scotia has been growing grapes since 1611, although the terroir proved challenging when it came to nurturing traditional European fruit. The first vineyard didn’t open until 1979, and there was no chardonnay or shiraz being produced but, instead, a native hybrid known as l’acadie blanc. Today, Nova Scotia is home to 22 vineyards, growing dozens of types of grapes. The province has also created its own appellation, Tidal Bay, a crisp and aromatic white. Here are four estates you must see. • L’Acadie Vineyards: this family-run estate produces organic wines, including traditional-method sparkling, which are so good, they’ve been mistaken for Champagne. (310 Slayter Rd, Gaspereau; lacadievineyards.ca) • Benjamin Bridge: this vineyard also produces sparkling wines using méthode classique techniques, as well as a popular Tidal Bay and sell-out Nova 7…

GREEN LIVING I tend to decorate my table with lots of fresh plants – fresh flowers in spring and summer, moss and foliage for autumn, and squash in winter. I make sure the scent of any flowers isn’t overpowering. GLAM GLASSES For water, I use silver tumblers from Ercuis, or coloured crystal from Baccarat. For Champagne and wine, I use specific tasting glasses from Riedel. PREFERRED TIPPLES Since it’s a recent launch, Perrier-Jouët Blanc de Blancs is at the top of my list. After dinner I might serve mate (a caffeine-infused drink) as a tribute to my birth country, Uruguay. It’s great for a burst of energy. PLATING UP I love vintage tableware, often discovered at flea markets in Paris. But I also love Bernardaud and Baccarat for their creativity…

PHOTO OF THE MONTH At the Lion & Buffalo, we’ll take any excuse for a celebration… so we’re throwing a royal wedding knees-up this weekend! Here is the splendour of the royal wedding cake, recipe by @phoeberosewood @deliciousaus – @thelionandbuffalo SOUP FOR THE SOUL: What is it about a chicken soup that makes one feel instantly soothed and satisfied with every spoonful? The slow-cooked chicken, fennel & rice soup (Balancing Act, April 2018, p 88) was a welcome aromatic addition to our mid-week meal repertoire. I added fresh diced carrot for an extra boost of vitamins. Magdalena Tomasevic PUPPY LOVE: I get so excited to receive your magazine each month, have a quick flick, then pop it on the coffee table to devour at my earliest convenience. This month, my…

YOU’RE INVITED... TO AN EXCLUSIVE DELICIOUS. readers’ dinner where you’ll be among the first select group to experience the Green Room at the newly reopened Quay Restaurant. After a three-month re-imagination, executive chef Peter Gilmore’s iconic Sydney fine diner – magnificently situated between the Harbour Bridge and the Opera House in the city’s Rocks precinct – will open its doors with the ambition of taking its previously stellar experience to even greater heights. Watching the chefs at work in Quay’s new open kitchen, you’ll enjoy a completely transformed dining experience celebrating a brand-new menu that represents Peter’s own culinary evolution over many years as one of Australia’s greatest chefs, all paired with impeccably crafted Voyager Estate wines. This never-to-be-repeated event is a must for discerning diners. Book…

• CELERIAC is a root vegetable from the celery family, with a distinct celery flavour that is more intense in smaller, younger roots. Rich in vitamin K, add it to your Sunday roast vegies, or puree and serve with slow-cooked meat. • MUSHROOMS are available in countless varieties, from classic field to the more exotic wood ear, shiitake or Swiss brown. When placed in the sun, mushrooms can naturally generate vitamin D – just one serve can satisfy the entire daily requirement for an adult. • ROCK LOBSTER , also known as crayfish, is renowned for its rich, meaty flesh. Four varieties are found in Australia – the Southern Rock, Western Rock, Eastern Rock and Tropical. When buying live, look for hard shells and intact limbs and antennae.…

IT WAS LONDON-BASED Israeli chef Yotam Ottolenghi who awakened us to the idea that vegetables could be the hero, using meat, if at all, as a seasoning. Ten years on from his first cookbook, plant-based dining has hit the fast lane, from LA to London and even here in steak-loving ‘Straya (the latest figures show the number of vegetarians Down Under has risen from 1.7 million to almost 2.1 million). Health is a key driver, along with a growing realisation of provenance and the toll of animal farming. “There’s been a shift in perceptions about sustainability. People are more aware of the importance of local products and a balanced diet,” says Sydney chef Brent Savage, who removed meat from his menu at Yellow in 2016. Michelin-starred French chef Alain Passard…

C Beef cheeks are an expensive commodity, but they are well worth the money. All you do is sear them and braise them. Sometimes I put a bit of licorice root in the pot. A I remember for my TV show you put licorice in. And your tip about putting the lid on so you don’t lose the steam. C Yes. You also don’t cut the cheek when the beef is hot because you lose all the steam and it dries out the meat. And I’d use a Le Creuset casserole – best piece of equipment you can buy. A Can I have a few pots? Cast iron is king. C Maybe? Anyway, remember Janni Kyritsis did the wild weed pie? But you don’t have to get too wild; use…

ONE WORD CAN describe BellaMumma lifestyle blog founder Nikki Yazxhi and husband Adam, the creative director at branding and design powerhouse MAXCO: busy. When the pair do find time in their hectic lives, they love entertaining in their relaxed and stylish home on Sydney’s northern beaches, which is where delicious. caught up with them. “Living up on the beaches, we don’t want to spend a ton of time travelling around, we like to get everyone together and unwind,” says Adam. “It tends to take a lot of hard work to organise everyone at the same time,” adds Nikki, “so when we do get people together, it turns into a relaxation, but also a really good catch-up. Lunches generally turn into early dinners.” That was certainly the case with this lunch,…

COFFS HARBOUR IS A destination more famous for its oversized fruit than its dining offerings. But the famed Big Banana looks set to be overshadowed by the arrival of The Hilltop Store – a licensed cafe that comes courtesy of two of Sydney’s top chefs. Eager for a better life balance after welcoming son Hudson, husband-and-wife Carla Jones and Richie Dolan made a sea change, moving back to Jones’ hometown of Sawtell. But rather than turn their backs on kitchen life, the duo partnered with Jones’ childhood friend, Matt Evans, to open The Hilltop Store. Considering the district’s ample produce, the decision to launch an eatery to call their own was a no-brainer. “The Coffs coast is really starting to bloom,” explains Jones. “There are some amazing local farmers, growers…

WHEN IT COMES TO surviving the colder months, Darren Robertson reckons winter greens are the key. “Everything here packs a bit of a punch – it’s all very nutritious and tasty,” says the Three Blue Ducks and Rocker chef. “Keeps you away from colds and flu! “We’ve got the green goddess sauce, which is just a great way to use up all the herb stalks. Then there are the sprouts – I love ‘em. Dehydrating them is a good way to use up a spare handful. Just spice them up and it’s a nice, crunchy snack. “And we’re swearing by bone broth at the moment. We’ve introduced a little bit of acid to the recipe and it breaks down the bones to extract a lot more of the nutrients. You…

NOODLES ARE MY go-to meal – any time of day. In Northern Thailand, I love bowls of coconutty khao soi for breakfast, or in Tokyo a steaming bowl of ramen laced with chilli at lunch. Mee goreng is a fast, easy snack, and chicken noodle soup is one of the most restorative, nourishing meals to get you through the winter months. Whether it’s thin, flavoursome buckwheat noodles, springy fresh egg ropes, white and chewy wheat strands, or silky rice noodles, there’s a noodle for every type and taste (and I’ve probably had them all). SPICY PRAWN NOODLES WITH COOLING CUCUMBER SERVES 4 This dish is inspired by the bug noodles with hellfire chilli at Chin Chin Sydney. This version is toned down, but the cooling cucumber is still a great…

“MY SCOTTISH HERITAGE HAS ALWAYS MEANT HEAVILY SALTED BOWLS OF WARM OATY GOODNESS FOR BREAKFAST – THEY ARE MY EARLIEST MEMORY OF ANY KIND OF MORNING MEAL. THESE RECIPES DROP THE SALT FOR FRUIT, NUTS, PUMPKIN AND EVEN BACON. SPOONS AT THE READY!” SamanthaCoutts @s.coutts ALMOND MILK QUICK OATS WITH PANELLA BANANAS SERVES 1 100g quick oats 11/3 cups (330ml) store-bought almond milk 1 banana, thinly sliced 11/2 tbs panella (unrefined whole cane sugar – from health food shops, substitute brown sugar) Chopped almonds, to serve To make the porridge, combine oats, milk and 2 tbs water in a microwave-safe bowl. Microwave on high, stirring halfway, for 90 seconds or until oats are softened. Transfer to a serving bowl and stand for 5 minutes to thicken slightly. Meanwhile, to…

Olive oil has deep roots in Spain, the world’s largest producer of the prized liquid. Spanish olive oil is lauded for its diversity of tastes – a result of the country’s distinct growing regions, ideal climate and vast tree varieties. For generations, Moro has been producing the finest oils made with 100 per cent Spanish olives. Moro olives are pressed within hours of harvesting to retain aroma and flavour, then masterfully blended. Enjoy the vibrant taste with these recipes. SMOKED PAPRIKA CHICKEN WITH TOASTED HAZELNUT PICADA SERVES 6 2 tsp each smoked paprika and brown sugar 1/3 cup (80ml) Moro Primero Extra Virgin Olive Oil 6 chicken marylands, halved 250g cherry tomatoes on the vine 1 cured chorizo, casing removed, finely chopped 100ml Moro Tradicional Olive Oil 1/2 cup fresh…

“THE SEAFOOD, I’M TOLD, IS THE FRESHEST ON THE ISLAND; IT’S BOUGHT STRAIGHT FROM THE FISHING BOATS EVERY MORNING.” Thirty-six hours of flying is enough to test even the most intrepid frequent flyer, so when I step into the lobby of Essque Zalu (essquehotels.com) I’m both weary from my marathon journey and a little frazzled from the soaring humidity outside. Thankfully, before I can even take a seat, a cool towel and a fresh mint mocktail are placed in my hands. Sipping on my refreshing drink, I gaze at the turquoise waters of the Indian Ocean glistening through the building’s arched passageways and enjoy the gentle sea breeze that takes the edge off the 32°C heat. Suddenly, everything is forgotten. Essque Zalu’s reception – situated in the largest traditional Zanzibari…

juiced just right Prepare juice without the fuss! High-quality materials, a powerful motor and built-in sensor technology make the Smeg citrus juicer a kitchen essential. The ’50s-style design will also add vintage glamour to any kitchen. Visit: smeg50style.com.au French flavours Experience the south of France – its lifestyle and food – aboard Scenic’s luxury 13-day cruise. From charming Chalon-sur-Saône to Tarascon, with stops in Lyon and the Beaujolais wine region, it will be a trip to remember. Visit: scenic.com.au/Europe say cheese Frico’s range of authentic Dutch cheeses are guaranteed to delight. For generations, the Frico cheese makers have been producing pure and tasty cheese – from gouda and maasdam to goat’s cheese and classic smoked. Visit: mayers.com.au easy as ABC Boasting an authentic recipe, ABC Kecap Manis contains all-natural sundried…

I love delicious. ; my recipe file is filled with your recipes, and my most asked-for dishes come from the magazine. I have just received the May 2018 issue, and you have surpassed yourselves. I have earmarked 12 pages, filing them for future use. What do I love? The vegetable bakes are divine; Jamie’s comfort food is perfect; Matt Moran’s mince recipes are inspiring; and Lune’s chocolate & hazelnut croissant bread & butter pudding… sensational! Thank you for inspiring me to cook beautiful food for my friends and family. Louise Oliver ED’S NOTE: Congratulations, Louise! You’ve won a Panasonic NN-SF574S 27L microwave oven, valued at $329. Inverter technology and precise power control makes for evenly cooked food every time, while Flatbed Technology means there’s no turntable, allowing space for larger…

Chefs from around the world consider Mayura Station’s full-blood wagyu to be a truly exceptional product thanks to its high-quality taste and texture. According to Scott de Bruin, director of the Station, this unique flavour profile comes down to Mayura’s blend of feed, which is all grown on site. “We pride ourselves on producing a singe source product,” he says. “Not only do we rear the cattle, but we also grow the grain and fodder.” Set on South Australia’s pristine Limestone Coast, Mayura Station is blessed with fertile soil and moderate climate. This makes for ideal farming conditions, which is reflected in the award-winning wagyu beef that is sustainably produced. No wonder their produce is consistently showcased on the plates of revered restaurants worldwide. SOUTH AUSTRALIA’S WAGYU WONDER “I have…

Globe-trotting chef Nick Honeyman, who trained in Sydney and worked under Justin North at Becasse, is committed to giving classic French food a twist no matter his location. “Winter ingredients are the only thing I enjoy about winter,” says chef Nick Honeyman, who lives his life in perpetual summer. The on-the-go chef divides his time between two restaurants, Paris Butter in Auckland (pictured above) and Le Petit Léon in the South of France. If that sounds like the makings of an engaging Netflix series, the photogenic Honeyman would rather not get on board. He’s already hosted a TV project in New Zealand and prefers the confines of the kitchen. On camera “all of your life emotions need to be put on hold to deliver your show”, he says. Honeyman favours…

If you dream of having more Mörk Chocolate on your fork, you’re in luck. The revered North Melbourne chocolaterie is distributing a new line of exquisite cakes for chocoholics. The decadent desserts, including a vegan chocolate bundt and a twice-baked chocolate cake, are branded as Söt by Mörk. Discover them at Market Lane cafes (Collins Street, Queen Victoria Market and Prahran Market) and the CBD’s Patricia Coffee Brewers. Enjoy a slice with one of the brand’s signature chocolate beverages and feel all your anxieties melt away. sotbymork.com.au COASTING ALONG The Pacific Club Bondi Beach, a new all-day-dining bistro and beach club, is a shore thing. Not least because chef Bret Cameron is behind the pans. Cameron, who was last seen at Harvest Newrybar, has a deft way with native ingredients,…

Give your nourishing broths a bowl that befits their soul-warming properties, whether it’s handmade terracotta, or porcelain polished with a native flora glaze.…

THE FOOD WORLD is full of illusions. A banana tree, for instance, is not a tree. It’s actually a herb. Pumpkin is a fruit, and peanuts are legumes. It’s nuts. Similarly, Murray cod, native to Australia and endemic to the Murray-Darling Basin, is not a cod at all. It’s a freshwater perch – and one of the world’s largest at that. “It’s confusing, particularly for any Pom seeking the mild fish and chip favourite of the Northern Hemisphere,” says John Susman of seafood consultancy Fishtales. “It’s a uniquely Australian fish, and the skin cooks up like pork crackling.” Early last century, the Murray cod almost faced extinction. Wild populations were dramatically affected by a mix of dryland irrigation that destroyed their habitat and competition from the newly introduced carp –…

An ideal cut for colder weather, beef cheeks make for a rich, tender meal, whether it be a casserole with red wine, a decadent ragu or a moreish pie filling. Beef cheeks can be cooked for anywhere between three and eight hours for flavoursome, melt-in-your-mouth meat. This often-overlooked cut is taken from the cheek of the animal, and generally weighs around 400g. The muscle is dense and sinewy from consistent use when the cow chews. Ask your butcher to clean off some of this sinew for easier at-home preparation.…

I LOVE WINTER… we’ve got a bit more time up our sleeves and that gives us the opportunity to enjoy the rest of the animal other than the prime cuts. Things like brisket, chuck, oyster blade, lamb shanks, pork neck, beef ribs, cheeks. The only tricky thing is you need to apply a very different cooking method. It’s not about fast, it’s about slow. It’s about braising, stews, casseroles. The result is hearty, generous and economical. These forequarter and hindquarter cuts have a lot of connective tissue and sinew, but by cooking low and slow, you get that unctuous, gelatinous quality that gives the dishes their richness. So when you sit down to these more wholesome dishes and cuts, you feel like you’ve got better value for money. It hasn’t…

LAMB SHANK ORECCHIETTE WITH ROSEMARY & PARMESAN CRUMB SERVES 4-6 2 tbs extra virgin olive oil 4 x 300g lamb shanks 2 leeks, sliced 2 garlic cloves, chopped 1/4 cup (55g) tomato paste 2 x 500ml Campbell’s Premium Grass Fed Beef Stock 1 rosemary sprig 500g orecchiette pasta 1 cup (60g) sourdough bread crumbs 2 tbs baby salted capers, rinsed 1/4 cup rosemary leaves 1/4 cup (25g) finely grated parmesan Preheat oven to 180°C. Heat 1 tbs oil in a large flameproof casserole over medium-high heat. Add the lamb shanks and cook, turning, for 6 minutes or until well browned. Remove from pan and set aside. Add leek and garlic, and cook for 1 minute. Add tomato paste and cook for 1 minute. Add stock and rosemary, bring to the…

CIDER CARAMEL DUMPLINGS SERVES 4 110g salted butter, chilled, chopped 1 cup (150g) self-raising flour 1 egg, lightly beaten 11/2 tbs milk 690ml apple cider 1 cup (220g) caster sugar 1/3 cup (80ml) maple syrup Pure (thin) cream, to serve To make the dumplings, rub together 50g butter, flour and a pinch of salt flakes in a bowl until mixture resembles coarse breadcrumbs. Stir through egg and milk, and roll into tablespoon-sized balls. Heat cider, sugar, maple syrup and remaining 60g butter in a large deep-sided frypan with a fitted lid over high heat. Cook, stirring constantly, for 2 minutes or until sugar dissolves. Bring to a simmer, add dumplings and reduce heat to a gentle simmer. Cover and cook, swirling pan occasionally, for 15 minutes or until dumplings are…

PT. LEO ESTATE 3649 Frankston-Flinders Road, Merricks; ptleoestate.com.au FOR ANYONE WHO enjoys the good things in life, this impressive place is a must-visit. But be warned, once you have seen the entirety of Pt. Leo Estate, you cannot unsee it. It is so divine, everywhere else will almost seem like it’s missing something. Encompassing 134 hectares of the southernmost tip of the Mornington, driving up through the vineyards you are poured into a curved bunker and arrive at a light-filled space with slick black surfaces. A monumental cellar door at your left, two restaurants to your right, and ocean views directly in front beyond a lawn dotted with colossal, bold structures that remind me of fallen UFOs. Designed by Melbourne architectural firm Jolson, the estate houses one of Australia’s largest…