Innehållsförteckning för February 2017 från delicious

“A great summer menu, the entree and main seafood theme needs wine with freshness, good acidity and balance. Get together with someone special on Valentine’s Day and indulge!” Matt Wenk, Smidge Wines winemaker CANDLELIT DINNER Oysters with shiraz mignonette, p 48 Smidge Wines The GruVe Adelaide Hills Gruner Veltliner 2015 Crab linguine, p 95 Smidge Wines Pedra Branca Adelaide Hills Sauvignon Blanc 2014 Passionfruit chocolate tart, p 19 La Spinetta Moscato d Asti “Once all the Christmas ham has been eaten and the last drop of Champagne has been drunk, a new year detox is in order. Fresh and fast salad bowls and light summer desserts are the way to kick-start a healthy 2017.” Josie Taylor, deputy art director LIGHT LUNCH Crispy tofu brown rice nori wraps with pickled…

“THESE CORN FRITTERS ARE AN ABSOLUTELY PERFECT BEER SNACK: SALTY, SPICY, ALL THAT STUFF YOU WANT. THEY’RE ALSO SUPER EASY TO MAKE – JUST THROW EVERYTHING IN A BLENDER AND THEN FRY THEM. IT’S A 10-MINUTE JOB, SO THEY’RE GREAT IF YOU HAVE FRIENDS COMING AROUND.” JALAPENO & CORN FRITTERS SERVES 4 4 corn cobs, husks removed 1 tbs egg replacer (from selected supermarkets – we used Orgran No Egg Egg Replacer) 2 tbs caster sugar 11/2 tsp baking powder 1/4 tsp ground cumin 1 jalapeno, seeds removed, finely chopped, plus extra thinly sliced jalapeno to serve 1/4 cup chopped coriander leaves, plus extra whole leaves to serve 2 cups (300g) cornflour Sunflower oil, to deep-fry Lime wedges, to serve CORIANDER YOGHURT 1 bunch coriander, leaves picked 1/3 cup (80ml)…

WE LOVE SEAFOOD, but for a country ‘girt by sea’, we don’t eat a lot of it at home. Rather, we rely on the skills of top chefs to handle the slimy, scaly side of things, then to cook the catch with a delicate touch. However, great seafood restaurants (apart from a handful) have been thin on the ground, until 2016 reeled in a bounty of deep-blue dedicators. Cirrus, from ‘Bentley boys’ Brent Savage and Nick Hildebrandt, is one of the best. This fourth establishment in the group (after Bentley Restaurant + Bar, Monopole and Yellow) is perhaps their finest. Housed at the base of the cloud-shaped Anadara Building, Cirrus casts its line from the same site where Noma rocked Sydney’s culinary world. Again they’ve teamed up with Pascale Gomes-McNabb,…

OUR LIVES ARE BOUND with lots of little rules. ‘Keep Off The Grass’. ‘No Parking’. ‘No Running, No Diving, No Petting’. ‘Mobile Phones Prohibited’. ‘Wash Your Hands’. Yet research by different ethicists over the past few years seems to prove that most of us are quite content to break a rule or two every day, whether as an act of rebellion or of dishonesty. It might be returning new clothes after you’ve worn them to a party, driving over the speed limit, exaggerating your insurance claim, or even boarding a plane before your seat number is called (which ranks highly in my list of most hated crimes). This isn’t all bad. Related research has shown that people who cheat like this tend to be more creative. And what better place…

ACME, the not-quite-Italian restaurant in Sydney, is a hub for young creatives, where chef Mitch Orr heads the kitchen supported by Andy Emerson, Cam Fairbairn and Ed Loveday – the A, C and E in ACME (Mitch is the M). On a rare day off, the team kicks back with close friends at Andy and Lauren Emerson’s family place by the water at Clareville in Sydney’s north, to enjoy drinks, seafood and sun. “We’re lucky to be surrounded by friends with many different talents from all walks of life,” says Andy, who works behind the scenes at the restaurant. “You don’t need to go very far for help!” “It’s a group that has its perks,” agrees Mitch. “I try to surround myself with creative people whose strengths cover my weaknesses.”…

“A LONG SUMMER’S DAY CALLS FOR A DINNER THAT IS FAST AND REFRESHING. ENTER THE SUPERFOOD SUPERBOWL! THESE DISHES ARE LIGHTNING FAST TO PREPARE AND HAVE ENOUGH SUBSTANCE TO MAKE YOU FEEL SATISFIED. SO GRAB A BOWL, A FORK AND FILL ’ER UP.” WASABI FISH & CHIPS BOWL SERVES 4 2 1 /4 cups (250g) wasabi peas 1 cup (150g) plain flour 2 eggs, lightly beaten 6 x 200g skinless flathead fillets or other firm white fish, pin-boned, halved lengthways 3 small sweet potatoes, quartered lengthways 1 1 /2 tbs olive oil 1/4 tsp sesame oil 1 tsp soy sauce Juice of 1 /2 a lemon 200g frozen podded edamame, thawed, blanched, refreshed 1 cup firmly packed tatsoi leaves (from Asian grocers) or…

FOR A PICNIC like this, you don’t want to be messing around too much in advance. You want to enjoy the day and the company and the view. Seafood is something that lends itself well to eating outdoors, and keeps things nice and fresh. It’s not the sort of food you’d eat at a barbecue with the boys, having steaks and chops and all that kind of jazz. It’s more refined and quite simple. This time of year can be roasting hot, too, so this kombucha mix is exceptional for picnics and incredibly refreshing. Mags and I drink loads of it in Byron; it’s so easy to chuck in a flask. Make sure to add in sparkling water, loads of ice, and then use whatever else you’ve got. I’ve done…

Whether in Bangkok, Saigon, Jakarta or Kuala Lumpur, there's nothing more alluring than street food. I love, love, love it, in all its permutations. When I travel, my top priority is hitting the pavement in search of interesting things to eat, my eyes, ears and nose on constant red alert. Discovering local street food is the best way I know to understand a place and instantly feel connected to it. It's my ultimate buzz – the flames, smoke, smells, sounds, colour and a ton of flavour. I love watching street cooks work; I love hearing their stories; I love seeing the skill, care and passion they put into every dish. I gain so much in knowledge and in my humanity every time I get out among authentic street food action.…

If you’re in LA, it’s not worth eating at a white person restaurant,” said David Chang last year in a debate about the West Coast city’s best eats. “By that I mean a fancy sit-down restaurant – most of them run by some of my best friends in the business,” continued the Momofuku chef. “They’re all fantastic, and if they were in any other city they’d be the best, but in LA we have Korean, Chinese, Mexican and Japanese in spades, all more interesting than my best friends’ places that I lovingly call ‘white person’ restaurants.” Chang says LA might not have the Milky Way of Michelin stars that shines over New York, but it makes up for it with killer low-end food and a diversity of cuisines. Los Angeles…

“I LOVE PREPARING PAN-SEARED FISH WITH GREENS – IT’S NOT CLASSICALLY FRENCH, BUT FEELS JUST RIGHT HERE IN OUR MEDITERRANEAN LOCATION.” THE LAST TIME I was in Cannes, it was 2009 and I shared the front seat of a Renault Clio with my best mate, Dan. We were on a five-month odyssey around Europe, two young blond surfy boys with the world at their feet, but who couldn’t afford a place to stay! This time around, I am a slightly less young surfy lad, I’m still travelling with a Dan (albeit a different one) and I still have the world at my feet. The only difference is I have a bed to sleep in (big tick) and we are here for ‘work’ to promote our new series, Surfing the Menu:…

There’s a transformation happening in Victoria’s goldfields, the beating heart of which is an old red-brick industrial woollen mill in Castlemaine. The Mill Castlemaine (1/9 Walker St) has been revitalised by the arrival of winemakers, brewers, bakers, coffee roasters and a vintage bazaar. “For a relatively small town, people are so engaged with their food and wine,” says Tim Sproal (right), one of three friends who have joined forces to form Boomtown Winemakers Cooperative. “Jarad Curwood, Patrick Underwood and I share our knowledge and winemaking equipment at The Mill, where we create wines under the Boomtown brand as well as our own individual labels,” says Sproal. “The Mill is a new precinct full of great food and drink makers, and other creatives. The gold rush and big industry has left…

IF YOU’RE LIKE 99 per cent of the rest of the population, those ‘detox’ resolutions have likely already fallen aside. (Particularly if you are a delicious . reader – we are in our element all year round after all!) There is more noise than ever about ‘eating clean’ when a new year begins, but it’s something we’ve always espoused. Well, that’s if you call fresh produce, minimal intervention and eating in season eating clean. It’s the way we should eat always, not just in the new year. This issue makes eating ‘clean’ easier and tastier than it’s ever been, but I feel confident you’ll take these ideas on for months to come. Fresh, flavoursome and local shouldn’t be something just for February! I do acknowledge that the summer heat and…

COMING SOON! TICKETS AVAILABLE IN FEBRUARY TICKET INFORMATION REVEALED SOON AT DELICIOUS.COM.AU/PEOPLE-EVENTS…

CORN How do you get the best from your corn? One tip for basic on-the-cob consumption is to cut it into smaller pieces and then hold them upright, biting down as close to the core as possible to access the sweetest part – the base of the kernels. Butter is a must, as is salt, then extra butter is barely optional. Try stripping out the silk, then re-covering with the husk, dipping in water and grilling on the barbecue for a smoky flavour. There are also plenty of varieties of corn including red, orange, white or purplish-blue, although the hue may not have too much effect on flavour, so better to try to get baby corn in the husk (it’s not easy!) and eat raw or grill as per the…

1. Cocos Pure coconut water 330ml, $1.95, thegourmet.com.au 2. Simon Johnson coconut cream 400ml, $4.25, simonjohnson.com.au 3. Pure Naturally virgin coconut oil 500ml, $14.95, the gourmet.com.au 4. Ancient Greek Sandals ‘Kalonki’ sandals, $340, ancient-greek-sandals.com 5. Décor Single Wall Bullet Bottle in woodgrain, $16.95, woolworths.com.au 6. Rain & Humble ‘Palm’ tablecloth, $99.95, 123home.net.au 7. Maple Soaps Pink Grapefruit and Tangerine, $15.95, maplesoaps.com 8. Bambu coconut bowl, $16.50, emporioorganico.com.au 9. Byron Bay Cookie Company Gluten Free Coconut & Pistachio Macaroons, RRP $19.95, davidjones.com.au 10. Have You Met Miss Jones vase, $100, 123home.net.au 11. Lucy Folk ‘Sherbert Bomb’ sunglasses, $365, lucyfolk.com 12. Salt & Pepper ‘Shade’ tea cup and saucer in warm grey, $12.95, saltandpepper.com.au 13. Circa Home ‘1972’ Coconut & Orris Root candle, $29.95, circahome.com.au 14. CO:HOME ‘Bo’ serving tray, $34, cottonon.com 15. Philosophy 3 in 1 shampoo, shower gel & bubble bath, $30, 1800 812…

EXPRESS WINEMAKERS ROSÉ 2016, $22 (GREAT SOUTHERN, WA) Stacks of character married to tonnes of drinkability make this dangerously neckable. The perfume is spicy, imbued with redcurrants and earthiness. The palate is lean, tight, squeaky and fresh. Perfect alongside numbing chilli dishes. FREEMAN RONDO RONDINELLA ROSÉ 2016, $20 (HILLTOPS, NSW) The Italian grape variety rondinella, rarely seen in Australia, is used here to create a bolshie rosé of jubey fruit, bustling spice and a fine, dry finish. Slosh it in a chilled decanter and drink from tumblers with a plate of fine salumi. LA VIOLETTA SPUNK NAT 2016, $32 (GREAT SOUTHERN, WA) Winemaker Andrew Hoadley has created a brilliant wine in the ‘pet nat’ style (naturally sparkling wine that ferments in the bottle). Made from syrah and riesling grapes, it’s…

AS FAR BACK AS I can remember, smoked salmon or salmon fillet has been a go-to addition to many salads on menus all around Australia. The first I can recall eating was at a restaurant called Lindoni’s, on Hastings Street, Noosa Heads, in the late ‘80s – I was thrilled with the elegant simplicity. Salmon’s fat content (good fats, mind you) results in a harmonious texture when paired with a crunchy salad. You know what, though? I think it’s about time the salmon salad had a serious makeover. I’ve made it super with various superfoods in a rainbow of vibrant colours. Not only does it look fantastic, the addition of turmeric, lemon and cayenne aids digestion. Then fresh lemongrass adds fragrance, and it stays friendly to sensitive stomachs by using…

GUEST LIST Guests are drawn from Andy and Lauren’s walks of life, with Mitch Orr, Cam Fairbairn, Ed Loveday and Lillia McCabe (sous chef) coming from ACME, while Elizabeth Hackney works with Lauren and her Walter G co-founder Genevieve Hewson – in attendance with husband Andrew. Joeri Timmermans, sous chef at Sydney restaurant Automata, also joins in. STYLE “I’m a huge collector of ceramics,” says Lauren. “I love when I get to share my collection with fellow ceramic lovers. Indigo looks great paired with a huge range of florals, but I’m always a sucker for something bright like poppies, tulips or dahlias. Without these four elements – food, textiles, ceramics and florals – a table is never complete.” MENU “We like to keep things simple, quick and fresh,” says Andy.…

“SUMMER AND THE NEW YEAR ARE ALL ABOUT LIGHT, BALANCED MEALS THAT ARE RICH IN NUTRIENTS AND PACKED FULL OF VIBRANT IN-SEASON INGREDIENTS. WHETHER IT’S FRESH IDEAS FOR THE YEAR AHEAD, NEW-YOU LUNCHES, OR QUICK AND HEALTHY MIDWEEK MEALS, THESE FAST, FLAVOURFUL WRAPS ARE YOUR INSPIRATION.” ‘MEATBALL SUB’ PITAS SERVES 4 2 tsp extra virgin olive oil 1 red onion, finely chopped 2 garlic cloves, finely chopped 2 tsp fennel seeds 300g lean beef mince 50g tomato paste 1 cup (250ml) tomato sugo 1 bunch oregano, leaves picked 2 Greek pita breads 1 buffalo mozzarella ball, sliced 1 cup (80g) basil leaves Micro basil, to serve Heat the oil in a frypan over low heat. Add the onion and a pinch of salt. Cook, stirring, for 5 minutes or…

“VEGIE FRITTERS ARE ENJOYING THEIR DAY IN THE SUN RIGHT NOW, AND IT’S NO SURPRISE WHEN YOU CONSIDER HOW SIMPLE THEY ARE TO THROW TOGETHER AND JUST HOW MUCH GOODNESS THEY PACK IN.” ZUCCHINI & HALOUMI FRITTERS (COVER RECIPE) SERVES 4-6 5 zucchini (650g), coarsely grated 100g smoked ham, torn into thin pieces 250g haloumi, coarsely grated 2/3 cup (100g) self-raising flour 1/3 cup (50g) plain flour 2 eggs, lightly beaten 1/2 cup chopped dill Pinch of dried chilli flakes, plus extra to serve 1 tbs extra virgin olive oil, plus extra to shallow-fry 1 bunch radishes, very thinly sliced 1 cup (180g) podded broad beans, blanched, refreshed, skins removed 200g snow pea shoots GREEN GODDESS DRESSING 1/2 bunch each mint, dill, parsley and tarragon, leaves picked Juice of1/2 a…

THE NEW YEAR IS a time to take stock and reset after the excess of the festive season. So it was with the intention to rejuvenate that I set off for a short break at Thailand’s Amatara Wellness Resort in Cape Panwa. Overlooking the Andaman Sea, this luxury location makes relaxation a priority with a focus on health and spa treatments. As well as boasting a mixture of luxury pavilions and suites (popular with many Hollywood A-listers, so I was told, though Brad Pitt was nowhere to be seen), there’s a focus on food, with chef Justin Baziuk overseeing three main restaurants. The Retreat restaurant attracted my attention for its organic Thai dishes, crafted with free-range ingredients and whole foods. It was from here that I took my inspiration for…

 WHEN IT COMES TO THE OLYMPIC GAMES of food, Malaysia’s UNESCO World Heritage-listed city Penang is the host venue. As you move from George Town, where the winding streets are lined with bright Chinese shophouses and temples hidden by clouds of incense, to the streets of “THE STREETS OF PENANG ARE A SENSORY OVERLOAD OF SPICE AND INCENSE, WEAVING RICKSHAWS, AND HAWKERS.” Little India painted gold with turmeric, and on to the waterfront hawker markets, the best cuisine from around the world is competing for your attention. On any street corner, Indian roti canai, Nyonya otak-otak (fish and banana leaf parcels), Hainanese chicken rice, Malaysian laksa and char kway teow noodles, Chinese doughnuts filled with sweet red bean paste, and piles of spiky dragon fruit and durian are lined up…

refresh yourself Sweeten your summer with a refreshing Italian apéritif. With its bittersweet flavour, Campari is the perfect afternoon tipple. Mix over ice with tonic, prosecco and a slice of orange. Bellissimo ! Now available at Dan Murphy’s. Visit: danmurphys.com.au all dressed up Kewpie Japanese dressing adds an instant nutty flavour to salads and crisp vegetable platters, or it can be drizzled over stir-fries. Packaged in a squeeze bottle, it’s the ideal condiment companion when travelling or packing for picnics. Visit: kewpie.co.jp go nuts Start the new year right with Australia’s Own Organic milk. Dairy free, creamy and certified organic, the range includes an almond coconut blend. The perfect drink for those wanting a dairy and soy alternative. Visit: australiasownorganic.com.au feeling fancy Spoil your pet with the latest collection of…

vegan demon I made the vegan blueberry cheesecake bars in November’s delicious. (On Trend, p 93) for a vegan colleague and they were a hit! Not just with them but with everyone, vegan or non-vegan. @koukari_kitchen bake off Never has a delicious. magazine’s arrival been more timely than the ‘Big Birthday Party’ issue (November). It arrived just as I was planning a tea party to celebrate my 50th and my daughter’s 18th birthday! Robyn Panosh PANTRY STAPLE DELICIOUS. IS ALWAYS INSPIRING AND FULL OF THE LATEST NEWS, TRENDS AND IDEAS IN FOOD. IT’S AS MUCH A PANTRY STAPLE IN MY HOUSE AS FLOUR, EGGS AND OIL. CATHY KIRWA say cheese I was given a delicious. subscription for my birthday last year and I’m loving it, particularly the MasterChef column. I’m…

Shannon Martinez, the chef who is one half of the team behind vegan restaurant Smith & Daughters, is talking me through ‘blood’ sausage. “Instead of blood, I make a wine and beetroot reduction, and then besides that it’s almost exactly the same. The beetroot really helps with that metallic taste.” For a chef who runs a vegan restaurant and deli, re-creating the taste of blood doesn’t seem like your regular aim, but then Smith & Daughters isn’t your regular vegan restaurant. “A vegan would probably never even think to put a vegan blood sausage on the menu; it wouldn’t even come into their mind to create something like that. But I’ve grown up with that; it’s such a great flavour, and it’s those sort of left-of-centre things that we can…

WATCH THE SALT Statistics show that Australians consume too much sodium. The National Health and Medical Research Council has a suggested dietary target for adults (aged 19 and over) of 1600mg sodium (4g salt) per day and recommends staying below an upper daily intake level of 2300mg (6g salt, or 1 tsp). The latest Australian Health Survey (2011-12) results indicate most of us exceed this, with average daily intake (Australians aged two years and over) being 2404mg. And these figures do not even include salt added in cooking or sprinkled on meals at the table! HOW LOW CAN YOU GO? A good way to reduce overall sodium intake is to focus on a diet of fresh fruit, vegetables, lean meats, fish, whole grains, legumes, nuts, seeds and dairy foods. Also,…

Fulfil your resolution to eat more healthily with a nourishing morning meal smoothie sailing Cruise into a healthy new year with a fruity cocktail of fibrous berries, potassium-rich banana and a tasty dairy alternative. Try the Australia’s Own range of almond, soy and rice milks, which are free from artificial flavours, colours and additives, as part of a nourishing breakfast that reduces the urge to snack, so you can reach your goals faster. berry & coconut bowl makes 1 bowl 1 cup (250ml) Australia’s Own Almond and Coconut Milk 1/2 cup each frozen raspberries and frozen blueberries 1 frozen banana 1 tbs maple syrup Fresh berries and chia seeds, to serve Blend milk, fruit and maple syrup until thick and smooth. Pour into a bowl and garnish with fresh berries…

NOT LONG BACK FROM Greece and soon to open his first Sydney restaurant, George Calombaris is waxing lyrical about the beauty of the barbecue. “I love the idea of fire and grill, the emotion it brings into your life. Growing up, standing around the charcoal grill with my uncles and my dad and watching them roasting octopus was a beautiful thing. It’s been part of my culture from day one. And it’s in our DNA, too – meet an Aussie who doesn’t barbecue. What’s lovely nowadays is that it’s so much more about having a little but good amount of protein that’s simply cooked, and then great side dishes salads are interesting, they’re vibrant, they’re something that barbecues play a part in. Taking a piece of broccoli, quartering it and…

IKUEI ARAKANE Ikuei Arakane (Kin San) is the chef behind popular restaurants in Melbourne and Hobart. SPICY POACHED CHICKEN, CUCUMBER & SESAME SALAD SERVES 4 2 x 180g skinless chicken breasts 1 tbs chilli paste 100ml Kewpie Japanese Dressing: Roasted Sesame 1/2 iceberg lettuce, leaves separated 1 cup (80g) bean sprouts 2 long green chillies, thinly sliced 1 telegraph cucumber, cut into long thin strips 1 cup coriander leaves 1/4 cup (10g) coconut flakes 1 tbs white sesame seeds, toasted Place chicken in a pan of cold salted water over medium heat and bring to a simmer. Cover and cook for 15 minutes, then remove from heat and set aside for 20 minutes or until cooked through. Remove from liquid to cool completely. To make the dressing, combine chilli paste…

ZUCCHINI, or ‘courgette’ as we call it in England, is a truly incredible vegetable. For most of my childhood, I’d only ever seen one type of zucchini: boiled to death and pretty disgusting. But things, I’m pleased to say, have changed. Now, the variety of zucchini available is much more interesting – you can get them with delicate flowers, small or medium, yellow, green or ribbed – each with a slightly different flavour and just crying out to be cooked in various ways. This is particularly true in Italy, where the sheer variety of regional zucchini is amazing. Whether stuffed and braised, shaved into salads, roasted, grilled or pickled and preserved, zucchini really is a veg that can take on both bold and delicate flavours. I love how they are…

“THESE ICE-COLD FRO-YO RECIPES ARE REFRESHING, TEMPTING AND ALL KINDS OF DELICIOUS. GET READY TO STOCK THE FREEZER IN THE BEST WAY POSSIBLE WITH COOLING SCOOPS, SLABS, CAKES AND SLICES PACKED WITH FRUIT OR CHURNED WITH YOUR FAVOURITE FLAVOURS.” NO-CHURN STRAWBERRY FROZEN YOGHURT CAKE SERVES 8 Begin this recipe 2 days ahead. 1kg thick Greek-style yoghurt 400g strawberry-flavoured thick Greek-style yoghurt 395g can sweetened condensed milk 2 1 /4 cups (790g) rice malt syrup 50g unsalted butter 350g store-bought madeira cake, crumbled Finely grated zest and juice of 1 lemon 1 tsp vanilla extract 500g frozen strawberries 1 eggwhite Strawberries, mint leaves and basil leaves, to serve To make the labneh, combine the plain yoghurt and1/2 tsp salt in a bowl. Line a fine sieve with muslin…

“OUR MASTERCLASS ENDS WITH A LESSON IN EATING – A CANDLELIT LONG-TABLE DINNER UNDER THE STARS.” RUGGED SANDSTONE ESCARPMENTS peppered with eucalypts soar around me as I turn off the steep, narrow, winding road into Wolgan Valley. Far behind are the Blue Mountains and Jenolan Caves tourist crowds and I’m struck by the peacefulness and seclusion that’s such a part of the allure of Emirates One&Only Wolgan Valley (oneandonlyresorts.com/wolgan-valley). Nestled on an awe-inspiring 2800-hectare wildlife reserve between the Garden of Stone and Wollemi National Parks, the multi-award-winning conservation resort is a bucket-list luxury destination for local and international travellers alike. And for good reason. An easy three-hour drive from Sydney (or 45-minute helicopter ride), the Australian bush comes to life here as if straight from a May Gibbs story. Kangaroos,…

“OUR GAME DRIVES ARE THRILLING, WITH SIGHTINGS OF ZEBRAS, GIRAFFES, LIONS, LEOPARDS, HYENAS, WARTHOGS.” ADDICTED TO SAFARI adventures, I head to Botswana in southern Africa, ready for some up-close-and-personal game encounters within the remote Okavango Delta’s desert, savanna, wetlands and saltpans – one of the last remaining pristine wilderness areas left on Earth. As the largest inland delta in the world, the region is dense with animal and bird life. Botswana, unlike its neighbours, bans trophy hunting, and its zero-tolerance approach to poaching makes it a (mostly) safe haven for its wildlife. Through my working relationship with Sydney-based Classic Safari Company (classicsafaricompany.com.au), I’ve been invited by the founders of Great Plains Conservation (greatplainsconservation.com), renowned National Geographic explorers Dereck and Beverly Joubert, to mentor the chefs at their bush camps, Duba…

“THE BLACKLIP IS A MEATY ABALONE, SUBTLY SWEET WITH ALL THE UMAMI OOMPH OF A BIG GULP OF MISO SOUP.” I’M NOT SURE ABOUT you, but I only shake my booty after a few glasses of courage. If only I’d had access to such liquefied motivation in my youth. That chunky little Huck sat on the sidelines of every Blue Light Disco anxiously pondering how to ask his latest crush to dance. The threat of rejection circled like a bloodthirsty shark and I often went home hopeful there were plenty more fish in the sea, rather than telling tales of the catch of the day. Recently I asked a mate, Ross, what I thought was a simple enough question: “Do you wanna shuck the abalone?” “Nah man, I don’t dance,”…