GOOD DOUGH
Chef Haya Molcho returned
to the city of her childhood
to write Tel Aviv: Food.
People. Stories. with her
four sons. Best known
for Neni, a string of
Med-Levantine restaurants
across Europe, the family
operated a pop-up as part
of the research (Murdoch
Books, $49.99, hbk).Spaghetti with haloumi marinated
in chilli, garlic, capers and lime
zest from Annabel Crabb’s latest
Special Guest cookbook.Silky Oaks Lodge,
near Mossman.Guest of honour
Political pundit and cookbook author Annabel Crabb
on how to entertain guests when you’re short on time.The red centre, reef and
now the Rainforest
Baillie Lodges has added tropical rainforest
to its cache of high-end itineraries.
Founders Hayley and James Baillie have
bought their first Queensland property, the
well-established Silky Oaks Lodge adjoining
Daintree National Park in Far North Queensland,
and will spend about $10 million on upgrades.
Baillie Lodges is in expansion mode
following “substantial” investment late last year
by KSL, a US-based private equity company.
As well as working on acquisitions, the Baillies
are developing Remarkable Lodge in southern
Tasmania and operating a trio of luxury lodges,
on Lord Howe Island, Kangaroo Island and
at Uluru. They consider the Daintree lodge a
“perfect fit” for the portfolio, “offering guests
a broader range of multi-lodge itineraries”.Annabel Crabb is known for her political insights, but she’s just as savvy with food. For her
Kitchen Cabinet TV show, she’s made ice-cream in a hotel room and her first cookbook,
Special Delivery, includes a soufflé you can transport over long distances. So what are her
tips for dealing with guests who show up without much notice? “Haloumi is a last-minute
friend,” she says. Marinate cubed haloumi in chilli, garlic, capers and lime zest, crisp it all
in the pan, then toss through spaghetti, rocket and lime juice. Defrosted peas blitzed with
mint, feta, lemon zest, olive oil, salt and pepper is an all-purpose dip or sandwich spread,
she says, while her freezer stand-by (prawn cutlets) can transform an Asian-style omelette
with herbs and a stripe of oyster sauce. Catch her in conversation with Julie Bishop at
Long Lunch with Annabel Crabb, 9 March, The Palais, Adelaide, adelaidefestival.com.auBreadcrumbs are the
surprising inspiration
behind designer Inga
Sempé’s Panier
collection of cut metal
baskets for Hay. From
$78 each, hay.dk24 GOURMET TRAVELLER
PHOTOGRAPHY ROB PALMER (SPECIAL GUESTBY ANNABEL CRABB AND WENDY SHARPE, MURDOCH BOOKS, $39.99, HBK),MARK RUSSELL (GREAT BARRIER ISLAND) & GARETH SOBEY (NEGRONI).