Selector Divine Unions - 2022-01-01

• Wine with Food
• Sichuan pepper and salt school prawns
• An icon of modern Australian cuisine, Adam Liaw has been a regular fixture on our screens for over a decade, featuring often in the pages of Selector. This fresh recipe, a zesty spin on a seafood classic, is a textbook match for the poised acidity and ele
• Vietnamese barramundi salad
• The grand dame of Australian cuisine, Maggie Beer has been delighting the tastebuds of food lovers around the country for decades. An example of the wholesome, farm-fresh flavours Maggie is so celebrated for, the creamy, textural elements of this dish are
• Greek-inspired vegetable tray bake with garlic dressing
• Sardinian-born Giovanni Pilu was born to cook. Since arriving on our shores in 1992, he’s introduced the distinct flavours of his homeland to countless Australian food lovers with boundless passion. The citrussy notes of this Selector recipe are exquisite
• Prawns with cumin and garlic butter
• Soba noodles with peanut and ginger
• From one of Australia’s most highly esteemed food critics to life as a gourmet farmer and chef at his Fat Pig Farm, Matthew Evans knows his stuff when it comes to gustatory indulgence. His Selector recipe truly brings out the very best elements of Austral
• Chicken, chorizo and lemon tray bake
• Duck confit
• A pioneer of ‘the New Australian Cuisine’, Mark Best’s divine discontent has driven him to become one of the country’s leading chefs and restaurate­urs. His Korean-inspired chicken dish forms a sublimely savoury combinatio­n with the supple delights of a qu
• Turkey breast with cherry stuffing
• Lamb shoulder massaman curry
• To lovers of food, wine and screen, Silvia Colloca needs no introducti­on. Milanese-born with a natural flair for home-cooked Mediterran­ean meals, Silvia’s Selector recipe brings out Barbera’s charms at their best.
• An original champion of sustainabl­e practices in the hospitalit­y trade, Cameron Matthews has spent decades working at the uppermost echelons of Australian food. His Selector dish, a mouth-watering pork belly recipe, melts in the mouth when enjoyed with a
• Greek rack of lamb with beetroot and spinach pilaf
• Few Australian chefs and restaurate­urs are as instantly recognisab­le as Curtis Stone. A regular fixture on our TVs, he’s carved out a name for himself for his flavoursom­e, accessible approach to eating well. It’s a quality reflected in his Selector dish,
• Miso-marinated beef ribs with Sriracha mayo
• Orecchiett­e with eggplant and ricotta
• Coffee-rubbed steak with spiced Brussels sprouts
• There aren’t many chefs who do modern simplicity as well as Daniel Puskas. From his earliest days at Tetsuya’s to his Sixpenny restaurant, we’ve watched his star rise and rise. This Selector recipe from Daniel is an absolutely stellar match with a fuller-
• Neck of lamb stuffed with spinach and pine nuts
• Baharat lamb with eggplant two ways
• Chef Massimo Mele understand­s the importance of heritage. While Tasmanianb­orn, a childhood largely spent in Naples indelibly defined his relationsh­ip with food and its traditions, a relationsh­ip he shares with Selector readers in this customary favourite