Delicious Australia – (04)April 2019

THE RECIPE

Michelin-starred New

Zealand chef Josh

Emett set himself the

herculean task of

compiling (and testing)

300 recipes from

leading international

chefs. It’s a serious

gastronomic collection

($40, Hardie Grant).

ANDALUSIA

Prawns baked in

salt,porkloinwith

pear, and Barbary

fig margarita are

among the stunning

Sevillian ideas in

José Pizarro’s book,

an ode to Spain’s

southern coast ($50,

Hardie Grant).

CaffeinatedurbanitesindowntownSydneywould
appreciate the high-octane cocktails at Maybe Sammy,
arecentarrivaltoTheRocksfromthepizza-slinging
ownersofMaybeFrank.TheEspressoMartikiis
prepared with nitro coffee, pineapple rum, coffee
liqueur,mangoandbanana.Equallybracingarethe
venue’sRatPack-inspiredinteriors,withsplashes of
green, brass trimmings and florid wallpaper.

HIGH ROLLERS

In an inspired bit of upcycling, Scottish

whisky brand Glenmorangie has worked

with US-based Grain Surfboards to

refashion its wooden casks into hand-built

boards. “People often ask us what happens

tothosecasksaftertheirwhisky-makinglife

is over,” says Glenmorangie’s Bill Lumsden.

Nowweknow:thelimited-editionboards

are available from grainsurfboards.com,

andatUS$5500,theywillsetyouback

more than a drop in the ocean.

CULINARY ACADEMY

Interested in nailing homemade pasta?

Seektoimproveyourfamiliaritywith

Mediterranean varietals? Mister Percy at

boutique hotel Ovolo 1888, in Sydney’s

Darling Harbour, is hosting classes on

bothepicureansubjects.Theformeris

helmed by head chef Luca Guiotto

(pictured), the latter by wine curator

Shun Eto. ovolohotels.com.au

FA NTASY I S L A N D

NEW

WAVELENGT

FLINDERS ISLAND PHOTOGRAPHY

ADAM GIBSON

32 delicious.com.au