delicious Australia - March 2018

AHIGHBAR

NewfromtimelessDanishbrand

GeorgJensenarethesesculptural

bar tools made from

polished stainless steel.

The shaker, stirring spoon

andjiggerlookswish

even when not in use.

georgjensen.com

WHAT’S COOKING

Acardamomandfig

ginfizzisacocktailfit

for autumn. Combine

40ml Bass & Flinders

Soft&SmoothGin,

40ml of fig simple

syrupandadashof

cardamom over ice in

ashaker.Shakeandtop

with tonic water and

fresh fig and thyme.

BRONCO BEER

InSticky Fingers, Green

Thumb($30, Hardie

Grant), Melbourne baker

Hayley McKee knits

together sweet, seasonal

recipe ideas (such as

parsnip, pear and

cinnamon cake) with

practicaltipson

nurturingyourown

edible garden.

Fromits painterly plates to its graffiti-covered
walls, Amass in Copenhagen is one of the world’s
most intriguing restaurants, at the forefront of
theNewNordicvanguard.Soit’sacoupthat
itschef,MattOrlando,willappearatthisyear’s
MelbourneFood&WineFestival.Orlandowill
collaboratewithlocalheroBenShewryofAttica
inauniqueculinaryeventonMarch24.Tryto
nabaseatatoneoftheHouseofFoodandWine
Hotel international chef dinners, or hear from
manyofthevisitingculinaryluminariesatTheatre
ofIdeas,wherethey’lltacklebigissuesaffecting
our dining tables. melbournefoodandwine.com.au

NORSE GOD

Pescatarians will

relishBart’s Fish

Tales($50, Harper

Collins), a deep-

divingsurveyby

Bart Van Olphen

of the world’s most

sustainable fish

species, and how

to prepare them.

GET FIGGY

GIN PHOTOGRAPHY

KATHERINE JAMISON

22 delicious.com.au