ED’S LETTER.

delicious - - ED’S LETTER -

WHERE TO START for a spring clean this month? Brunch seems log­i­cal. The great Aussie brunch has well and truly gone global, cur­rently mak­ing waves in New York as an ar­ray of ex­pat eater­ies bring our fresh take on break­fast (and good cof­fee) to ea­ger res­i­dents of the Big Ap­ple. Back home, brunch­ing op­tions just get bet­ter (as Matt Pre­ston wrote last year, ‘brin­ner’ – sub­stan­tial break­fasts that dou­ble as dinner – is his favourite kind of meal). Given the ‘bot­tom­less brunch’ is also be­com­ing a pop­u­lar at-home en­ter­tain­ing move­ment, we in­vited some break­fast pioneers to share their much-loved recipes on page 84, even con­vinc­ing Emma Knowles of Syd­ney’s Ruby’s Diner, who also moon­lights as a food stylist for de­li­cious., to part with her se­cret recipe for co­conut-chilli eggs with dhal that has pun­ters lin­ing up all week­end.

What about a whole­some take on spring flavours? Over to the phe­nom­e­non that is Guy Tur­land of Bondi Har­vest, who shares his sea­sonal mar­ket bas­ket with a twist on page 19, demon­strat­ing why his fresh, beachy ap­peal has reached cult sta­tus on TV chan­nels around the world. Even the Chef (Colin Fass­nidge) and the Kom-butcher (An­thony Puharich) ‘come clean’ this month, rid­ing the wave of kom­bucha in cook­ing as they use it in a mari­nade on page 48. Yo­tam Ottolenghi’s lat­est re­lease sees him turn over a new leaf with a cook­book called, sim­ply, Sim­ple (p 76).

Tom Wal­ton of­fers up in­ven­tive vege­tar­ian (p 66), Shan­non Ben­nett shares his new salad clas­sics (p 102), and some of our top contributors take on seafood in­spired by a de­li­cious. fam­ily trip to NZ’s Marlborough re­gion (p 94). The Three Blue Ducks de­but their new diner at the W in Bris­bane on page 56, and it will be in­ter­est­ing to watch this space with so much de­vel­op­ment hap­pen­ing river­side in the Queens­land cap­i­tal. Nearby on the GC, Alex Munoz broad­ens Burleigh Heads’ of­fer­ing with the newly opened Labart and gives us a sneak peek on page 112 (don’t miss his recipe for ap­ple pie ice cream!). Fi­nally, Phoebe Wood and Charlotte Binns-McDon­ald get fresh with desserts via a spring high tea of el­e­gant but epic pro­por­tions (p 120).

Global roam­ing takes us to hot spots such as Lis­bon, Canggu and Shang­hai. And don’t for­get to watch for our an­nual de­li­cious. 100 guide to the 100 most de­li­cious restau­rants in NSW ( Sun­day Tele­graph), Vic­to­ria ( Sun­day Her­ald Sun) and Queens­land ( Sun­day Mail). Out next month, it’s just the ticket to map out how you’ll Eat Out for the fes­tive months ahead!

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