Delicious Australia – (02)February 2019

LEF

TOVER

Watermelon

FUTURE

PROOF

WITHSUPERMODELS

CLAIMINGnothing tastes

as good as skinny feels

(thankyouKateMoss,I’ll

take your word for it), you’d

thinkfoodandfashionwere

mutually exclusive, but it’s time to think

again. Perhaps it’s the new-collection hype

around snagging a table (Noma) or even

adumpling(TimHoWan)atazeitgeist

eatery that reminds fashion’s tastemakers

ofhome,oritcouldbeconspicuous

consumption, powered by social media,

where a dining choice is as much an

identity statement as your outfit.

Either way, food is the new frontier

of cool and you’ll find fashion houses

emblazoningtheirdesignswiththefull

edible spectrum – Prada’s AW18 banana

print was this year’s most coveted, while

Dolce&GabbanateamedwithSmeg

on a kitchen appliance range that saw a

toaster with the same cachet as a handbag.

French gastronome Brillat-Savarin

famouslywrote:“Tellmewhatyoueatand

I shall tell you what you are”, suggesting

a link between gustatory choices and

identity. It appears both high-end and

streetwear labels have been taking a note

from the 18th century writer’s book as they

recruitchefstotheircampaigns,aplace

formerly reserved for actors, models and

popstars.Nikereleasedalimited-edition

Momofuku trainer. While luxury retailer

Matches Fashion collaborated with

acclaimedAustralianchefSkyeGyngell

to launch their new London concept store.

It’sno one-way street, either. Australian

chef Maxine Thompson launched

PolkaPants to bring a side of swagger to

thepass.Thetailoredchefpantscomein

arangeofhotprintsincludingleopard,a

favouriteofKateMoss,whomightnotbe

as far from the table as she thinks.

delicious.com.au/food-files

For more tips on making the

most of ingredients.

IAMAFERMENTFIEND.

Iadorehowbrining

watermelon rind turns waste

into vibrant probiotic pickles.

Brining is quick; 2-3 weeks

laterfermentationhasworkeditsmagic–

theresultssour,spicyandsupercrunchy.

Eatasis,servebesideThaicurryorshiitake

omelette,ortossthroughduckbreastsalad.

Peelgreenpartoffwatermelonrind,then

chopwhitepartinto3cmpieces.Packa

clean3-cup(750ml)jarwithanon-corrosive

airtightlidwithrind,2shreddedkaffirlime

leaves, 1 bruised lemongrass stalk and

1-3halvedsmallredchillies.

Forthebrine,combine10gseasalt,25ml

good-quality fish sauce and 100ml boiling

waterinaheatproofjug,stirringtodissolve

salt.Stirthrough400mlcoldfilteredwater.

Pourbrineoverrindmixture,fillingto

2cmbelowrim(useexcessbrinetoseason

asouporcurry).Covertightly,standina

bowlandleaveinacoolplacefor2-3weeks

or until furious bubbling subsides. Open

andtaste.Ifyou’dlikeitmoresour,reseal

andstandforanother7days.Storeinfridge

andeatoverthenext3months.Keepthe

top of the jar clean and don’t double dip.

STORE AND SELECT

Selectwatermelonsthatfeelheavyfor

their size and have no soft spots. Select

cut watermelons that are bright in

colour with no mildew. Store uncut

watermelonsatroomtemperatureand

cut watermelons wrapped directly in

plastic wrap and chilled.

GOES WITH

Feta, olives, chilli, lime, coriander,

cumin, strawberries, rosewater.

Searchdelicious.com.au for

‘watermelon & pomegranate salad’

Theworldsoffoodandfashion

are colliding in more ways than

one, writesShannon Harley.

ILLUSTRATION

ALICE CLEARY

PHOTOGRAPHY

BEN DEARNLEY

FERMENT – A GUIDE TO THE ANCIENT ART OF CULTURING FOODS

(MURDOCH BOOKS) IS AVAILABLE NOW

@misspamplemousse

Follow Shannon

@hollydaviswholefood

Follow Holly

INSIDER.

28 delicious.com.au