Delicious Australia – (05)May 2019

GONATIVE

RebeccaSullivanand

DamienCoulthard’s

WarnduMai($45,

Hachette)is a clever

compendiumofnative

ingredients,from

Kakaduplumto

pepperberry,and

howtomakethe

mostofthemwith

accessible recipes.

S AYC H E E S E

Mastertheartof

makinghaloumi,

pecorinoandother

cheesesathome

withTheModern

Cheesemaker($45,

Quarto).Author

MorganMcGlynnis a

bigcheesein London,

andoffersadvice and

recipe ideas.

BREWS

AND VIEWS

Overtheyears,Sydney’s 10 WilliamStreet

in Paddingtonhasseenmanygiftedchefs

behindthepans,includingDanPepperelland

MikeEggert.Nextupis TrishaGreentree

(right)whoselastpostwasatBraein Victoria.

Greentreebringswithhera penchantfor

simple,seasonalfare,butthankfullyboththe

restaurant’spretzelwithwhippedbottarga

andtiramisuremainonthemenu.Exiting

chefEnricoTomelleriis preparingto launch

a new venue for the same crew.

TheCointreaubottlehasbeen

aniconformorethana century,

sothisnew,limited-edition

versionrepresentsa major

costumechange.Thecompany

tappedLondon’sTheDesign

Laboratoryforitsre-imagined

look,whichplaysuptheorange

liqueur’santecedents.When

ÉdouardCointreauinvented

thebeveragein the19th

century,orangewasa rare

andexoticfruit.Thishandsome

amberbottlepeels back that

rich history.

MichaelandZaraMadrusan,thesavvy

pairbehindMelbournecocktailbarsThe

EverleighandHeartbreaker,aredebuting

a thirdventurethismonth.BarMargaux

is a Paris-meets-New-Yorkwateringhole

in theCBDofferingrefineddrinkssuch

asa FrenchAmerican(pictured),with

sweetvermouth,BonalAperitif,

soda and a dash of absinthe.

STREETS AHEAD

JUICY STORY

NinetyminutesnorthofMelbourne,Nagambieis knownforitslushplains,pristinewaterways
and,soonenough,itsmicro-brewsandbespokespirits.NagambieBreweryandDistilleryis
a multi-million-dollarprojectfromentrepreneurGerryRyan.Thelakesideventure,withan
impressivesteelandglassfitoutbySixDegrees,willreleasethreebeersanda gin,vodkaand
whiskylaterthisyear.In themeantime, enjoy the restaurant’s woodfired pizzas and smoked
meats from chef Dan Hawkins.

ThelatestcookwearfromDenmark’s

Scanpanpromisestohaveyoushapingupin

thekitchenwitha rangedesignedbychefs

forchefs(aspiringorprofessional!).Taking

theircuesfromprofessionalkitchens,the

newTechnIQpans– forgedfromStratanium+

• reveala chef’seyeforshapeandform.In
  ‘TheBistro’,thismeanshighsidesanda
  generoussize,resultingin a versatilepan
  idealforstir-frying,simmeringandwhisking
  withoutspills.With‘TheWindsor’,thehigh,
  angularsidesand22cmdiameterareperfect
  forreducingandthickening sauces.
  scanpan.com.au

TURNING PRO

FRENCH-AMERICAN

NAGAMBIE BREWERY PHOTOGRAPHY

GARETH SOBEY

INSIDER.

32 delicious.com.au