Adriano Zumbo, now Australia’s most-celebrated pastry and dessert chef, is known for his croquembouche tower, V8 cake and fairy-tale house on MasterChef Australia. He opened his first shop in 2007, and began selling confectionary-as-art. Zumbo became a regular on MasterChef “by accident”, he says. He was asked on to the show to help design a croquembouche challenge, but soon found himself in front of the camera and has been invited back nearly 15 times. His latest book is the acclaimed The Zumbo Files.
“Chickpeas and chocolate, anyone? Apparently it’s a winning flavour combo and, provided you coat your crunchy oven-baked chickpeas in dark chocolate, it makes for a healthy snack, to boot! Naturally, the States have already launched a product, click here to find out more about it.” By Andrea Pafitis-Hill, F&HE Editor
“The Garlic Zoom is my favourite foodie gadget at the moment, available on yuppiechef.com (R149). It’s a big-time help in the kitchen when it comes to crushing garlic.…
“Geometric lighting fixtures not only look like art when the lights are off, but cast beautiful shadow patterns around the room when turned on. I generally like plain, neutral decor, but adding a functional statement piece to your living space gives it an extra touch of style. Geometric shapes and grid-like light fixtures are really in right now, and it’s not hard to see why!” By Kerry Macfie, F&HE Editorial Assistant Find out where you could get yours: 1. intl.target.com 2. Superbalist.com/apartment/decor/lighting/geometric-pendant-red-cable/50525 Find out more: 1. Details.com/culture-trends/home-interiors/201412/
“Burn your toast by mistake? Don’t throw it away! Powders are all the rage right now, but this is one of the easiest trends on our current radar…
Print Recipe Sesame-seared tuna with rosé peri-peri salsa Serves: 6 Cooking Time: 30 mins Ingredients Dressing juice of 1 lemon 50ml Portuguese rosé wine (Casal Garcia/Mateus) 2 red chillies, finely chopped cut into cubes handful fresh kale, shredded small handful fresh baby salad leaves Instructions 1 For the dressing, mix together the lemon juice, rosé,
Print Recipe Piquanté pepper-stuffed sardines Serves: 6 Cooking Time: 15 mins Ingredients 6 whole fresh or frozen sardines, defrosted, scaled and cleaned 80g piquanté peppers, chopped 250g cream cheese 45ml (3 tbsp) olive oil salt and freshly ground black pepper, to taste chilli oil, to serve toasted Portuguese rolls, sliced and toasted, to serve Instructions
Print Recipe Spicy pan-grilled calamari tubes with quince aïoli Serves: 6 Cooking Time: 50 minutes Ingredients Calamari 2 red chillies, chopped 2 garlic cloves, peeled and crushed 60ml (¼ cup) olive oil zest of 1 lemon juice of ½ lemon sea salt and freshly ground black pepper, to taste 100g calamari tubes olive oil, to
Print Recipe Grilled oysters with chorizo butter Serves: 6 Cooking Time: 20 mins Ingredients 100g butter 1 red onion, finely chopped 2 garlic cloves, peeled and chopped 180g chorizo, finely chopped 12 fresh oysters, cleaned and on half a shell 2 lemons, cut into wedges, to serve Instructions 1 Preheat the grill. Melt half the
Print Recipe Drunken prawns with port and vinho verde Serves: 6 Cooking Time: 30 minutes + 2 hours, to marinate Ingredients 1 large onion, chopped 20ml (4 tsp) olive oil 2 garlic cloves, peeled and crushed 1 stick celery, finely chopped 1 medium carrot, grated 180ml port 20ml (4 tsp) vinho verde (white wine) 700g
Print Recipe Tempura kob with onion and potato chips and garlic and herb dip Serves: 6 Cooking Time: 30 mins Ingredients Battered kob 80g cornflour 180g cake flour 350ml soda water + extra, if needed vegetable oil, to deep-fry 500g farmed dusky kob, cut into bite-size strips Chips 200g potatoes, peeled and finely grated 1