Innehållsförteckning för December 2017 - January 2018 från delicious

CHRISTMAS IS THE MOST intriguing dichotomy of tradition and dining anarchy. Of excess, then penance (if FebFast is not reparation, then I don’t know what is). It is a charming mishmash of rituals that demand you break all the rules you set all year; moderation is a dirty word and anything, almost, is acceptable. We spend all year trying to save time and do things quickly; at Christmas, when we eat, drink, cook and prepare, we’ll spend hours, maybe months on customs like turkeys and puddings. For the most part, I find this time of year so very pleasurable. Eggnog on the eve that leads into Champagne breakfasts; seafood, ham and rosé for lunch; and the good whisky for dinner is really my kind of life. However, while this issue…

GOLDEN CHICKEN BIRYANI SERVES 4-6 “This recipe is based on an Emirati dish known as Mandi biryani, where the chook is roasted above the rice so the juices drip down into the rice.” Begin this recipe 1 day ahead. You will need kitchen string. 1.6kg whole chicken 3 tsp ground turmeric 150g unsalted butter, softened 2 tbs olive oil 1 onion, finely chopped 3 cardamom pods, bruised 3 cloves 1 tsp black peppercorns 3 long green chillies, seeds removed, finely chopped, plus extra thinly sliced to serve 2 bay leaves 1 bunch flat-leaf parsley, stems finely chopped, leaves picked 21/2 cups (500g) basmati rice 4 cups (1L) chicken stock 1 tsp saffron threads Nigella seeds, toasted flaked almonds and lime halves and wedges, to serve HAWAYIJ SPICE MIXTURE 1 tsp…

“Sun-safety is important, but so is looking good poolside! This chic straw hat covers all bases.” – Sophie Kitchen, Editorial Coordinator “Forget block colours or stripes, this luxe towel will turn heads when you hit the beach. The tassels are a cute touch.” – Morgan Reid, Digital Art Director “Heading to Bali this summer? This clever guide (available in hard copy or as an e-book) clues you in on all the hotspots and can even save you money. ” – George Epaminondas, Contributing Editor 1. Aquabumps ‘Lido’ print, $35-$3950, aquabumps.com 2. Country Road ‘Cooya’ beach towel, $64.95, countryroad.com.au 3. Tiffany & Co. table tennis paddles with ball, $1050, tiffany.com 4. Fendi Man sunglasses, $770, (02) 9540 0500 5. Luna Atelier ‘Seraphina’ eye shade in serengeti, $70, luna-atelier.com 6. Ermenegildo Zegna hand-painted domino set, $1775,…

IKAN BAKAR , WHICH literally means ‘burnt fish’ in Malay, is a common dish in Malaysia. Popular among all the local ethnicities, it can be found in most hawker centres and street stalls around the country. It’s a simple dish that doesn’t need sophisticated tools to make. Follow the smoke trail in the streets and you’ll be sure to find it cooking away on the grill – little parcels loaded with sambal and fish, wrapped in banana leaves and barbecued to a wonderful smoky flavour from the hot charcoals. The most commonly used fish is stingray, but any white fish will work perfectly. Many ikan bakar traders also offer a variety of other seafood, including grilled squid, cockles, prawns and clams. Ikan bakar is always served with a condiment…

 AS MATT MORAN PREPARES for his busiest festive season in years – huge new Moran venues in Sydney’s Barangaroo and Brisbane’s South Bank are in the final stages of construction – the no-nonsense chef and restaurateur found time to throw a Christmas lunch for delicious. at Chiswick, his restaurant in Sydney’s Woollahra. “delicious. has been a massive supporter for years. I was actually in the first edition of the magazine, at my house in Redfern,” he says. “So this is my way of giving back – lunch in the beautiful Chiswick gardens on a beautiful day.” Not that he needs the practice, but also consider this a dry run for Christmas at Matt’s. “Christmas Day is my big day at home. I cook from the night before and I love…

THE DESSERT QUEEN “Light and delicate meringue makes the perfect summer dessert. With a creamy topping and drizzle of raspberry, it is sure to impress guests.” DONNA HAY Editor-in-chief DONNA HAY MAGAZINE WHIP SMART KENWOOD CHEF SENSE XL MIXER IN BLUE (KVL6100B), $699. On show: 6.7L stainless-steel bowl & whisk attachment (included). Five included attachments (and 20-plus optional tools) make this powerful, all-purpose mixer the home baker’s best friend. RASPBERRY MERINGUES WITH VANILLA BEAN MASCARPONE For recipes, visit HN.COM.AU/ RECIPES THE PARTY GENIUS “Entertaining is meant to be fun, so bring out the party spirit of your summer soirées with tangy cocktails and grown-up sorbets.” KERRIE McCALLUM Editor-in-chief DELICIOUS. BLEND THE RULES VITAMIX ASCENT A2500I BLENDER IN WHITE (063211), $1,195. Sorbets, smoothies, dips, sauces, nut butters, soups…

“THESE FRESH-AS SEAFOOD RECIPES ARE PERFECT FOR FEEDING A CROWD AT A HOT AUSSIE CHRISTMAS. THE BEST BIT? THEY LET THE STELLAR INGREDIENTS SHINE, AND THAT’S WHY I LOVE THEM.” CHORIZO-STUFFED BABY SQUID WITH SAGE & ORANGE BUTTER SERVES 4 You will need 16 toothpicks for this recipe. 200g chorizo, casings removed, torn into 16 pieces 16 baby squid, tentacles removed, cleaned 50g unsalted butter, chopped 12 sage leaves Finely grated zest of 1 orange Using clean hands, roll each chorizo piece into a sausage shape the length of a squid tube. Tuck a piece of chorizo into each squid tube, ensuring it runs the length of the tube, but leaving some space around it (the chorizo will expand while cooking and you don’t want the squid to split).…

From stunning gifts and table settings to inspired dessert recipes, your Christmas feast is sorted with Ferrero Rocher FERRERO ROCHER SACHER TORTE SERVES 8 200g unsalted butter, chopped, softened 1 cup (220g) caster sugar 6 eggs, separated 150g dark chocolate, melted, cooled 1/2 cup (75g) plain flour 1/2 cup (50g) hazelnut meal 1 cup (330ml) dulce de leche 2 tbs dark rum 8 Ferrero Rocher chocolates, plus extra to serve GLAZE 3/4 cup (165g) caster sugar 175g dark chocolate, chopped Preheat oven to 160°C. Grease the base, but not sides, of a 22cm cake pan and line base with baking paper. In a stand mixer fitted with the paddle attachment, beat butter and sugar until thick and pale. Add egg yolks, 1 at a time, then gradually beat in the…

plan ahead summer spritz (Serves 10) Make this bitter-sweet cocktail ahead of time and have it chilling in the fridge. It’s the perfect summer afternoon drink, plus it’s an excellent match for lighter first courses. INGREDIENTS 360mL Campari or Luxardo 750mL prosecco 240mL soda water Fresh mint and lemon slices, to garnish Ice METHOD • Add ingredients (except ice) to a large punch bowl or carafe. • Pour into individual ice-filled tumblers, garnish with extra fruit if desired. Set the tone for a great gathering with a refreshing aperitif. They’re easier to prepare than cocktails and, as they’re generally lower in alcohol, they’re a simple-yet-sophisticated way to begin late afternoon or early evening events. THE NEW SPRITZ The classic Spritz cocktail, (bitter spirit and prosecco with a splash of soda)…

“THIS PUNCHBOWL IS A FRESH AND TROPICAL FRUITY TWIST ON THE CLASSIC DARK AND STORMY COCKTAIL.” RUM, CARAMELISED PINEAPPLE & PASSIONFRUIT PUNCH SERVES 12-15 1/2 cup (125ml) honey 3/4 ripe pineapple, peeled, chopped 2 cups (500ml) dark rum Ice cubes 6 cups (1.5L) ginger beer Dried pineapple rings, mint sprigs and halved passionfruits, to serve Place honey in a large frypan over medium heat and bring to a simmer for 2-3 minutes or until lightly caramelised. Add pineapple and cook, stirring occasionally, for 15 minutes or until lightly caramelised. Cool completely, then place in blender with rum and whiz to a puree. Fill a punchbowl with ice. Strain pineapple puree through a fine sieve into punchbowl and stir through ginger beer. Garnish with dried pineapple, mint and passionfruit. GIN,…

The blessed Italian region of Tuscany is famous for its green rolling hills, the neatly stacked bales of hay dotting the picture-perfect landscape, and the giant Chianina cows grazing on emerald grass as they sunbake under the Tuscan sun. The well-known villages of San Gimignano, Cortona and Montepulciano attract masses of tourists each year for their delights, both culinary and architectural. But there is another area of Tuscany that is lesser known and that mesmerises with its wild, thick forests, villages nestled among mountain peaks, and, of course, its local cuisine. It’s the Lunigiana, strategically positioned between the Ligurian coast and Emilia-Romagna. Its cuisine borrows from both regions, and basil pesto and pumpkin tortelloni made here are a testimony to this fortunate kinship. However, Lunigiana’s cooking traditions stand alone, too,…

nuts about it For a truly impressive dessert centrepiece, look no further than the Grand Ferrero Rocher – perfect spheres of Ferrero Rocher encased in a delicious shell of milk chocolate and hazelnut pieces. Available in two sizes. Visit: ferrerorocher.com most egg-scellent Made using the finest natural ingredients to deliver a creamy, home-style recipe, it’s no wonder S&W Whole Egg Mayonnaise is an Australian favourite. Available in a value pack, it’s the perfect addition to a potato salad. Visit: swmayonnaise.com.au catch of the day Enjoy fresh and tasty salmon from Huon. Rich in omega-3 fatty acids, it makes for a quick and healthy dinner option. By harvesting their ethically farmed fish at night, Huon delivers the freshest produce the next day. Visit: huonsalmon.com.au live a sparkling life Featuring a selection…

#MAKEITDELICIOUS PHOTO OF THE MONTH Loaded these pantry bars (No Waste, October 17, p 112 ) with seeds, nuts, coconut and fruit, combined with honey. Feel ready for the working week! #makeitdelicious @mamma_butters FEAST FOR THE SENSES: I love arriving home to find a treat in my mailbox. Instead of the usual junk mail and bills, it’s my delicious. magazine, ready to inspire me with wonderfully creative and tempting dishes. I’ll find a sunny spot in the house where I can flip through the pages and let your magazine ignite my imagination with inventive recipes and chic styling. Tonight we feast! Rani Singh SWEET SURPRISE: Despite not being one to bake, I couldn’t resist Shannon Bennett’s baked white chocolate cheesecake from the cover of the November issue. My eight-year-old…

In the Christian tradition, the biblical Magi visited Jesus after his birth bearing gifts of gold, frankincense and myrrh. In the gospel of Matt Preston, the Three Wise Men were also culinary connoisseurs with sheaths of recipes up their gilded sleeves. Preston’s whimsical retelling of the Nativity, illustrated by the exotic and exquisite dishes on these pages, adds a lavish note to Christmas entertaining. “The Middle East is a font of religion and also a source of wonderful cooking ideas,” says Preston, who inhabits the food world like a latter-day high priest. The prolific columnist, cookbook author and cravat-wearing MasterChef Australia judge is one of the country’s sharpest epicures. A polymath in a chef’s apron, Preston reflexively avoided the usual suspects when tapped to create holiday-themed dishes. “Turkey, goose and…

“This genius pan makes paella night easy and so much fun. The whole set-up looks great and is a hit with guests.” – Hayley Incoll, Creative Director “I switched to a SoL glass coffee cup a couple of years back and have since gifted them to friends and family.” – Josie Smith, Deputy Art Director 1. Smeg 50s-style stand mixer in green, $799, harveynorman.com.au 2. Haigh’s bon-bons with milk chocolate baubles, $17.99, haighschocolates.com.au 3. Le Creuset ‘Signature’ oval casserole in marine, from $399, lecreuset.com.au 4. SoL Cup (8oz), $27.99, solcups.com 5. Robert Gordon ‘Elements’ mugs (set of 4), $34.95, robertgordonaustralia.com 6. Maggie Beer ‘Celebration’ hamper, $225, maggiebeer.com.au 7. Sheridan ‘Olivia’ glass tumbler vase, $59.95 each, sheridan.com.au 8. Nespresso ‘Vertuo’, $299, nespresso.com/au 9. Disaronno wears Missoni 3-pack minis, $18, available at BWS, Dan Murphy’s, First Choice, Vintage Cellars, Liquorland…

THE MYRIAD CULTURES calling Australia home have brought with them a magic carpet ride of spices and techniques, and it’s made Australia somewhat of a microcosm of the entire planet. Even more importantly, it’s become so integral to our food culture that chefs are confidently reaching into the global gastronomic pantry to create menus that are as far from the confusion of fusion as they are hard to pigeonhole. The multi-million-dollar renovation of The Smith is an interesting proposition. Owners Michael Lambie, Scott Borg and Brad Simpson closed the Melbourne venue late last year, bought the residence next door and hired March Studio (Gazi, Lucy Liu, Jimmy Grants) to create a venue that’s all about fun. It’s double the size and now includes an atrium bar with retractable glass roof.…

“I HAVE A PHILOSOPHY – MAXIMUM OF FLAVOUR, MINIMUM OF FUSS. AND CHRISTMAS IS THE PERFECT TIME TO MAKE THIS MOTTO YOUR MANTRA. GLAZES ENHANCE OUR FAVOURITE CHRISTMAS ROASTS, AND THESE MINIMUM-EFFORT RECIPES WILL BE YOUR NEW FESTIVE FAVOURITES.” CRANBERRY GLAZED TURKEY WITH PUMPKIN & PECAN STUFFING SERVES 8 Begin this recipe 1 day ahead. You will need kitchen string and a meat thermometer. 1/2 cup (40g) salt flakes 2 tbs raw sugar 4kg whole turkey, giblets and neck discarded 2 bunches rosemary 2 tbs olive oil 100g unsalted butter, melted, cooled 1L (4 cups) chicken stock CRANBERRY SAUCE 200g dried cranberries 600g frozen cranberries 1 tbs finely chopped rosemary leaves 2 cups (440g) raw sugar Finely grated zest and juice of 2 oranges PUMPKIN & PECAN STUFFING 150g…

“GONE ARE THE DAYS WHEN BORING SIDES CUT THE MUSTARD. RAISE YOUR GAME JUST IN TIME FOR CHRISTMAS WITH THESE STARS.” “AS FAR AS I’M CONCERNED, CHRISTMAS WOULDN’T BE COMPLETE WITHOUT A BUBBLING, CHEESY GRATIN ON THE DINNER TABLE.” CELERIAC & POTATO GRATIN SERVES 6 AS A SIDE 450ml pure (thin) cream 1 tsp caraway seeds, toasted 1 garlic clove, crushed 1 tsp fennel seeds, toasted 2 bay leaves 1/4 tsp ground cloves Zest of1/2 a lemon 2 tsp melted butter 1kg Dutch cream potatoes, peeled 1 cup coarsley grated peeled celeriac (about1/ 2 a celeriac) 6 slices prosciutto, torn 3/ 4 cup (180g) fresh ricotta 150g grated fontina cheese Place cream, caraway seeds, garlic, fennel, bay leaves, cloves and zest in saucepan over medium heat. Season. Bring…

CHILLI CHICKEN TACOS WITH GREEN GODDESS MAYO SERVES 4 6 (770g) chicken thigh fillets, trimmed 1 cup (250ml) buttermilk 21/2 tsp smoked paprika (pimenton) 2 tsp ground cumin 1 tsp dried chilli flakes 2 tbs olive oil 8 small, soft, flour tortillas, grilled 2 cups thinly sliced red cabbage 1 red onion, thinly sliced into rounds 2 green chillies, thinly sliced 1 avocado, halved, sliced Coriander sprigs, to serve GREEN GODDESS MAYO 1 cup each flat-leaf parsley, coriander, basil, dill and mint leaves 2 garlic cloves, roughly chopped Juice of1/2 a lemon 200g S&W Whole Egg Mayonnaise Place chicken, buttermilk and spices in a non-reactive bowl, cover and marinate for 4 hours or overnight. For green goddess mayo, place herbs, garlic, lemon juice and mayonnaise in a food processor and…

“Master meringue WITH A CHEAT’S WAY TO TURN STORE-BOUGHT PAVLOVA INTO A SUMMERY CHRISTMAS CENTREPIECE, OR SHOW OFF YOUR SKILLS BY TAKING ON A four-tiered festive showstopper.” – PHOEBE WOOD, FOOD DIRECTOR Gingerbread chocolate MERINGUE COOKIES WITH WARM BRANDY CUSTARD MAKES 10 100g brown sugar 3 cups (360g) pure icing sugar, sifted 1 tbs cornflour 1 cup (100g) good-quality cocoa 30g dark (70%) chocolate, chopped 1 tbs ground ginger 3 tsp mixed spice 3 eggwhites, plus 1 whole egg (use 55g eggs for this recipe), whisked together until foamy BRANDY CUSTARD 6 egg yolks 1/2 cup (110g) caster sugar 2 tsp vanilla bean paste 600ml pure (thin) cream 1 cinnamon quill 100ml brandy Preheat oven to 170°C. Line 2 trays with baking paper. Place brown sugar, icing sugar, cornflour, cocoa,…

CHIPS ’N’ DIPS , probably some of the best snacking food ever, and always a winner when you throw a party or have a lot of friends around. The list of possibilities is endless, but here are five of my favourites. My top picks have to be the green bagna cauda (garlic and anchovy dip), which as well as being a great dip is an amazing sauce for grilled or barbecued meats and fish, and the kimchi Bloody Mary dip, an absolute summertime winner. Not that the remaining three won’t be a sure-fire hit at any gathering. And while we’re talking dips, let’s also pay homage to the dipping gods by mentioning some classics: tzatziki, hummus or taramasalata served with grilled pita bread or crackers, the classic guacamole with corn…

If you skim the surface of Beirut, you’ll find its heart as elusive as the hints of rosewater in a sweet Levantine treat. One mouthful is just a taste, a tease of the tastebuds. This intriguing and often confounding city is one in which to immerse yourself, until you ‘get it’ and understand why the Beirutis are so passionate about their home. Throughout its complex history, Beirut has often been compromised to the point that, in the face of adversity, the locals hold it even closer, celebrate it even more intently and party even harder. There’s a lot to take in and plenty going on – from ritzy French restaurants with highly polished patrons in equally ritzy Downtown to food with heart and soul served in places as welcoming as…

FESTIVE FEASTING CHRISTMAS DAY Honey butter & saffron carrots with feta, p 92 Harewood Estate Flux-II Pinot Gris 2016 Maple & paprika glazed ham with festive nuts, p 70 Rod McDonald Wines Mister Rosé 2016 Pistachio & orange blossom trifle, p 131 Morris of Rutherglen Classic Liqueur Muscat NV “Pure as an alpine stream, this pinot gris suits the carrots and feta to a tee. For sweet, salty and spicy ham, I can’t look past a deliciously versatile rosé. As for the trifle, think luscious and fruity, like this Rutherglen Muscat.” Sabine Duval, Certified Sommelier, The Wine Society GRAZING TABLE BOXING DAY Salami dip with fried cheese and lavosh, p 144 Prawn & green mango salad, p 114 Rhubarb, pomegranate & kombucha punch, p 152 “It’s part of the fun…

Delicate and aromatic, Sì captivates the senses with florals, fruit and musky light wood. Strong yet subtle, sophisticated and independent: these are qualities that define what it means to be a modern woman. Sì fragrances by Giorgio Armani beautifully capture the essence of these winning characteristics, making them ideal gifts for someone special this Christmas. A gift of Sì is a tribute to femininity and, with her irresistible combination of grace, strength and spirit, no one embodies that better than Oscar-winning Australian actress Cate Blanchett, the face of the luxury fragrance range. The Sì message is clear: grant yourself permission to be assertive and allow your true self to shine. Sì was made for the woman who says yes to pursuing her dreams, yes to making her own decisions and…

“Any dish looks divine on this stunning platter, and it’s the perfect backdrop for taking food pics, too.” – Effie White, Art Director, delicious. on Sunday “I love the festive range that Glasshouse does each year. I plant them everywhere – gingerbread scents make the house smell like Christmas!” – Kerrie McCallum, Editor-in-Chief “The first single malt finished in India Pale Ale beer casks. Highly intriguing and well worth a place in your whisky collection.” – Jason Scullin, Chief Subeditor 1. Elisabetta mini dress, $489, wearekindred.com.au 2. Glasshouse ‘White Christmas’ candle, $46.95, glasshousefragrances.com 3. Mecca Cosmetica Limited Edition ‘The Happy Hostess’ handwash (300ml) and cream (30ml) duo in exotic rose, $48, mecca.com.au 4. Sol Sana ‘Everley’ heels, $209.95, sol-sana.com.au 5. Bollinger Rosé 2006, $180, davidjones.com.au 6. Furla ‘Metropolis Arabesque S’ shoulder bag, $789, furla.com 7. Plumm…

MERRIMENT IS THE currency of the season. It comes in reconnecting with family, lazy time spent with friends, and idle days. Traffic thins, pants stop at the knees, sunnies are worn from waking to sleep. You know the deal. Among all this there’s feasting; with that comes the obligatory glass clinking and bottle popping expected of the period. I like to come armed with an arsenal of options: fermented, brewed and distilled things for every possible scenario. In this armoury are, of course, fizzy wines and Champagne. The marketing folks from France caught us early with their drops, insisting they were de rigueur for anything resembling a celebration. Rightfully so – bubbly is still at the top of the order. Beyond that, the summer heat cries out for light, crisp,…

SOMETIMES THE MOST beautiful things are right under your nose without you even realising. It’s hard to believe, but one of the greatest culinary jewels of the sea – the Sydney rock oyster – was first harvested for the lime in its shell, rather than its luxurious eating properties. Endemic to Australia, Sydney rock is an odd name considering these oysters grow predominantly along 1500km of coastline from southern Queensland to Mallacoota on the NSW-Victoria border. Although each region produces very different oysters, the Sydney rock is characterised by its deep, rich and lasting sweetness. According to John Susman, from seafood consultancy Fishtales, it is like no other on the planet. “I’ve not eaten an oyster anywhere with its level of complexity, from the feral vegetal notes through the mineral…

COOKING AT HOME CAN be a real pleasure for a chef. Don’t get me wrong, I don’t do it every day, but on a Sunday or day off, there is nothing I find more relaxing and satisfying than putting together a meal that makes the missus happy and, who knows, possibly even makes her realise that I am worth having around for at least another week! The problem for me – and many other fathers – is that when kids come along, time is now a commodity. One-pot dishes are the secret, but for a chef, they are tough work we are always trying to cram as much technique and ingredients into a meal as possible and, too often, we overdo it. Maybe it’s me also getting older, but I…

“THE LULL AFTER CHRISTMAS DAY IS WHEN LEFTOVERS COME INTO THEIR OWN. I LOVE TRANSFORMING ODDS AND ENDS INTO COMFORT FOOD MEALS. ” MANGO & COCONUT PANCAKES SERVES 4 11/2 cups (375ml) coconut cream 6 eggs, separated 11/2 cups (225g) self-raising flour, sifted 11/2 tbs finely grated palm sugar 11/2 tsp baking powder, sifted Cooking oil spray, to grease 500g sour cream Thinly sliced mangoes, desiccated coconut and runny honey, to serve Preheat the oven to 100°C. To make pancake batter, whisk coconut cream, egg yolks, flour, sugar, baking powder and a pinch of salt flakes in a bowl until combined. In a separate bowl, using a clean whisk, whisk eggwhites to medium peaks. Fold whisked eggwhites through coconut cream mixture. Grease a non-stick frypan and place over medium-high…

“I REMEMBER CHRISTMAS AS A CHILD, ALMOST HYPERVENTILATING WITH EXCITEMENT OVER THE MAGICAL TRIFLE DISH. THEN SILENCE, AS BIG SCOOPS FILLED MY BOWL; DELICIOUS BLISS. WHAT A GIFT FOR ME TO WRITE THESE RECIPES FOR YOU. NOW, WHERE’S MY BOWL?” BARBECUED MANGO TRIFLE SERVES 8 Begin this recipe at least 4 hours ahead. You will need a sugar thermometer and a 4.5L round trifle dish. 22/3 cups (590g) caster sugar 4 eggs 1.3kg mascarpone 400ml coconut cream 6 firm mangoes, unpeeled, separated into cheeks Fresh coconut flakes, to serve KAFFIR LIME MERINGUE 8 eggwhites 2 cups (440g) caster sugar 6 kaffir lime leaves, finely chopped 2 tsp cornflour 2 tsp white vinegar Preheat the oven to 150°C and grease 2 baking trays. Use the trifle dish to trace circles…

HOMEGROWN HEROES Ardmona Cherry Tomatoes are picked and packed in Victoria’s Goulburn Valley within 24 hours to lock in all their goodness. They’re sweeter in flavour and hold their shape during the cooking process, making them perfect for summer pastas, slow-cooked meals and tomato-based recipes. HALOUMI & PUMPKIN EGGPLANTS WITH BAKED TOMATO SAUCE SERVES 4 2 eggplants, halved lengthways 200g Turkish bread, torn into 1cm pieces 2 garlic cloves, finely grated 2 tbs dukkah 1/3 cup (80ml) extra virgin olive oil 2 cups firmly packed grated pumpkin 1 bunch flat-leaf parsley, leaves finely chopped 1 rosemary sprig, leaves chopped 400g haloumi, grated 2 x 400g cans Ardmona Cherry Tomatoes Baby parsley, to serve Using a spoon, scoop out eggplant flesh, leaving a 1cm layer inside eggplant, and reserve. Rub 2…

“LARGER ITEMS ARE EXCITING TO COOK. WE PLAN TO USE ALL ASPECTS OF THE GRILL, SO DUCKS WILL BE HANGING ABOVE, LARGE VEGIES WILL COOK IN THE COALS, WHOLE FISH ARE CAGE-GRILLED AND FINER ITEMS WILL GO ON SKEWERS.” From Tassie, with love; that’s how Hobartians spirited their Franklin boy back to the mainland – for now, at least. Still passionately a part of the Apple Isle restaurant, David Moyle has opened Longsong his new Melbourne digs. Invited by Longrain Melbourne owners John and Lisa Van Haandel to realise the space above their already established venue, Longsong has been eight years in the planning. “It’s such an incredible building,” says Moyle. “Thankfully our working relationship was already well forged, because this was a tricky build. But the brief has stayed…

1 ENCHANTED CITY Québec City, North America s only remaining fortified city, is enclosed by a more than fou kilometre long wall built from 1608. Follow the walls to the Citadel a 19th-century star-shaped fortress and take in the views of the city and St Lawrence River. Old Québec, on the UNESCO World Heritage List, is best explored on foot (especially the Petit-Champlain district), to take in its stunning architecture, boutiques and restaurants. 2 DINE TIME It’s said that residents of Québec City enjoy more restaurants per capita than Manhattan’s. Sample progressive cuisine at Chez Muffy and Restaurant Légende par la Taniére – both feature dishes created with produce sourced from Québec’s farms, forests and sea. The city is also synonymous with fine chocolate. Visit the chocolate museum, Erico, and…

When chef and restaurateur Daniel Ridgeway (pictured above) first proposed the idea of opening a fine-dining restaurant in a sleepy Gold Coast suburb, his family and friends gave him an unequivocal answer. “Everyone told me I was crazy,” he says. “There was nothing like that around here.” Ridgeway went ahead anyway and opened a modern European restaurant. “I named it Little Truffle (littletruffle.com.au) because it was a tiny gem away from what was then the riffraff of the Gold Coast,” he says. “We were the jewel on the highway.” Fast-forward seven years and Ridgeway’s success has been magnetic. Stylish new venues are opening every week as the Gold Coast sloughs off its reputation as a glitzy destination only good for roller-coasters and surf clubs. The climate and geography mean the…

TOASTS & TIPPLES Champagne is good. I like to cook with a red wine in hand. At the end of the night a really good whisky is always the go – even out of a teacup. DESSERT DOCTRINE The ‘French Teacher’ (Fink’s translator partner, Estelle Hoen) makes a smashing tarte Tatin. Mum makes the best pavlova – everything is out of a box or tin, but it tastes homemade. SPECIAL SAUCE I’ll have Tabasco on my cornflakes, I like it that much. Hot English mustard is another winner, and mayonnaise with steak frites . INSIDER TRADING Our plates, cutlery and glassware all come from one of our restaurants. We’re working on limited-edition plates for Peter Gilmore at Quay and Bennelong, and I can’t wait to see them. NAPERY NEEDS Sally…