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Good Things Magazine - December 2017 - January 2018 part 2

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GOURMET GIFT GUIDE
Home from home
We think the Cheval Residences are one
of London?s best-kept secrets. Luxurious
apartments in fabulous locations for the price
of a hotel room. Pre-Christmas shopping?
Make the trip extra special and stay at
the sumptuous Cheval Knightsbridge
which is just a stone?s throw from
Harrods and Harvey Nichols. Enjoy
two bedrooms and bathrooms and a
bright, airy kitchen and sitting room
overlooking Knightsbridge. Book for爐wo
nights or more燽efore 15 December and
receive燼n array of爀dible燙hristmas
treats燼nd a爏urprise gift爐o take home.
And, if travelling with the family,
kids receive a Letter from Santa燼nd
some爕ummy爂oodies, too.燜rom �0
per night. chevalresidences.com
HEY RUDOLF... Book Christmas Day lunch
3
at chic Hurley House Hotel in Berkshire and
you?ll be greeted outside by a real reindeer!
6
1
SUMPTUOUS AFTERNOON TREATS
4
1. Think chestnuts roasting on an open fire, plus evocative aromas of
gingerbread, mulled pears and clementines, and you have The Scents of
Christmas Penhaligon?s Afternoon Tea at The Savoy. The boozy option comes with
a glass of Louis Roederer Vintage champers (68pp/�0pp). fairmont.com
2. At The Lanesborough, afternoon tea in the spectacular C閘este includes mulled
wine and pear cake, spicy muffins, cinnamon doughnuts, caramel sable and a
glass of Taittinger Champagne. Between 3.30-5.30pm on the 9 and 16 Dec
you?ll also be serenaded by a choir of carol singers. oetkercollection.com
3. The Kensington has created the new Style as Old as Time overnight
package which includes one night in a signature suite, breakfast
5
and afternoon tea for up to four people. Expect glories such as
a Sevruga caviar blini, vanilla and gold jelly in shot glasses,
orange pudding en flambe and Champagne. From �000
based on two sharing. doylecollection.com
4. Find your golden ticket at One Aldwych, where the
afternoon tea is inspired by Charlie & The Chocolate Factory
and includes Champagne or a cocktail, a golden chocolate egg,
homemade candyfloss, gingerbread and white chocolate
pops. The 25-foot Christmas tree which is decorated with
mini set designs from West End shows is a genius bonus.
onealdwych.com
5. After tramping the West End for last-minute shopping, kick
the shoes loose under the afternoon tea tables at the renovated
Royal Lancaster London, celebrating its 50th anniversary this year.
�pp, or � with Champagne. royallancaster.com
6. Many miles from the bustle of the capital, watch the waves roll in
with afternoon tea at Fistral Beach Hotel in Newquay. Better still, book
the Twixmas Break (27-29 Dec) with breakfast, dinner and a 60-minute
2
spa treatment. fistralbeachhotel.co.uk
6
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GOURMET GIFT GUIDE
Lights, camera...
Move over popcorn, this season?s Crimble movies
come with some pretty fine dining. At London?s
super-stylish Charlotte Street Hotel, you can enjoy
a three-course dinner, followed by Love Actually in
the state-of-the-art screening theatre (15 & 22 Dec)
for �pp. Or head to Rudding Park in Harrogate,
where you can catch Elf (20 & 22 Dec) or How the
Grinch stole Christmas (21 & 23 Dec), plus tuck
into three courses from the dining menu or a
festive Bento box, for �pp.
IN THE PINK
Strawberry & black pepper G&T
A measure of your preferred gin
with a cube or two of ice. Add a
strawberry, cut into long slices in
order to extract the best flavour.
Add two grinds of black pepper
for a spicy finish. Top up with
Merchants Heart Pink Peppercorn
tonic, from a collection of aptly
named spirit enhancers and a
favourite of bartenders across the
UK. merchantsheart.co.uk
92
BABY IT?S COLD OUTSIDE?WHEN THE
TEMPERATURES PLUMMET, IT?S TIME
TO SPA. THE RASUL TREATMENTS
AT RUDDING PARK TAKE ON A
FESTIVE TWIST WITH A SALT SCRUB
INFUSED WITH SEASONAL BERRIES.
WINTER BERRY RITUAL, FROM �PP.
RUDDINGPARK.CO.UK
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GOURMET GIFT GUIDE
JAZZ UP
BOXING
DAY
WEST IS BEST
Enjoy a taste of Cornwall in the
capital on Christmas Day thanks
to Nathan Outlaw and Tom Brown
at Outlaw?s at The Capital hotel,
including Cornish fish food, roast
cod with shrimps and Christmas
pud with clotted cream. Or treat
a loved one to dinner at Nathan
Outlaw?s Port Isaac restaurant ?
voted best in the country for 2018
by The Good Food Guide ? with a
gift voucher, available online from
�-�00. nathan-outlaw.com
Let someone
else create the
magic (and do
the cooking) on
26 December.
There?s jazz and
a buffet at
Sopwell House
in St Albans,
�pp, or jazz
and a festive
menu at Luton
Hoo on the
Bedfordshire
borders, �pp.
DATES
FOR YOUR
DIARY
SELECTED DATES IN DECEMBER
With 10 quintessentially English
bedrooms, The Victoria Inn, on the
Holkham Estate in Norfolk, is a superb
bolthole at the best of times. Its
candelight tours (3-20 Dec), Festive
Food Fair (16 & 17 Dec) and Festive
Flower Workshop (20 Dec) are just
cherries on the cake. holkham.co.uk
18 DECEMBER Christmas is all
wrapped up at a masterclass with
floral art designer Jonathan Mosely
and expert gift wrapper Jane Means at
Belmond Le Manoir Aux Quat?Saisons.
The day in Oxfordshire includes
a Laurent-Perrier Champagne
reception, canap閟 and a three-course
lunch, �5pp, belmond.com
Just Capital
Rub shoulders with the cool crowd at the City?s hottest hotel,
The Ned, where you?ll be spoilt for choice with no less than
nine restaurants serving festive fare, fabulous cocktails and a
rather special Christmas afternoon tea. Love singing carols? The
Choirmaster Gareth Malone will be overseeing evenings on
the first three Sundays in December. thened.com
13 DECEMBER Whisky gets its own
masterclasses at The Balmoral in
Edinburgh as whisky bar SCOTCH
and The Balmoral Bar both explore
different drams and cocktails based
on a Past, Present & Future theme.
roccofortehotels.com
17-27 DECEMBER Shopping at
Westfield Shepherd?s Bush? Make a
night of it at the funky nearby K-West
hotel. Guests can enjoy a 25% discount
off the best available rate on selected
dates. k-west.co.uk
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23/11/2017 17:14
RING IN
THE N EW
How will you celebrate 31
December? May we suggest?
Like a cat on a hot gin roof
at Soho?s Ham Yard Hotel,
with hot gin cocktails and
acoustic music on the leafy
roof terrace. You?ll also enjoy
a charcuterie board of cured
meats, fabulous cheeses
and warm breads to soak
up cocktails such as the Hot
Negroni or Reverse Martini.
�pp, firmdalehotels.com
With some very fine wines at
The Vineyard at Stockcross
in Berkshire. New Year?s Eve
celebrates 70 years of Sgt.
Pepper with a black tie event
and a Christmas tree made
out of bottles (below). From
�9pp, the-vineyard.co.uk
At Northcote in Lancashire,
Nigel Haworth and Lisa
Goodwin-Allen will be
welcoming 2018 with a feast
worthy of their Michelin star
which includes free-flowing
Louis Roederer bubbly,
�0pp. northcote.com
GET
YOUR
SKATES ON
At Skylight in Wapping, the
smart money negotiates the ice
first at London?s only rooftop rink and
knocks back the mulled wine at the
apres-skate bars second. And for those
who take their skating seriously, at
the new ice rink at Gleneagles
in Perthshire, you can even
get tuition from former
Olympic coaches!
Tis the season...
You?ll certainly get value for money
with Christmas at Lucknam Park
in Bath. Start with afternoon tea
on Christmas Eve, followed by
Champagne and carols, dinner by
Michelin-starred Hywel Jones, then
Midnight mass. Squeeze in some
sleep before Santa arrives in a
horse-drawn carriage, then enjoy a
traditional lunch, followed by a buffet
supper. Head for Snow White at the
Theatre Royal Bath on Boxing Day,
followed by a treasure hunt in the
afternoon then a black-tie dinner.
Phew! lucknampark.co.uk
At the Montagu restaurant
in London?s Hyatt Regency,
The Churchill hotel celebrates
New Year?s Day with a
recovery brunch starting
with a glass of Champagne
followed by a buffet table
groaning with all sorts of
reviving goodies. �pp.
themontagurestaurant.co.uk
THE CHEF?S HAMPER
A great addition to any family gathering
is this hamper of Corrigan?s Christmas
goodies including treats from Richard
Corrigan?s London restaurants and his
Irish estate, Virginia Park Lodge.燜rom
Irish cheeses to a Corrigan?s pork pie,
there?s something to please everyone.
�0 including a signed recipe card.
corrigansmayfair.co.uk
94
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GOURMET GIFT GUIDE
SWAP
RACING AROUND
WAITROSE IN A PANIC
FOR?THE FOURNIGHT GASTRONOMIC
CHRISTMAS AT GILPIN
HOTEL & LAKE HOUSE,
WHICH INCLUDES A
LEISURELY CRUISE ON
LAKE WINDERMERE
ON CHRISTMAS EVE
WITH AN ON-BOARD
FESTIVE BUFFET?
THEGILPIN.COM
Woolf it down
Sheepskin blankets and hot chocolate
cocktails would have us queuing up to join
the Bloomsbury set. Floral designers Wild
at Heart are doing the festive makeover
on the heated Dalloway Terrace (inspired
by author Virginia W.) at the Bloomsbury
on London?s Great Russell Street, where
last year?s GBBO winner, Candice Brown,
creates afternoon tea. dallowayterrace.com
ON THE FESTIVE MENU? Gidleigh Park in Devon has a three-night
New Year celebration that includes Champagne tasting, a 10-course gala
dinner of Michael Wignall?s two-Michelin star dishes, and a
welcome bracing country walk on 1 January. gidleigh.co.uk
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MINDFUL CHEF
MIRABEAU
The innovative Provence Ros� producer welcomes its latest cuv閑 to its
award-winning range. This effervescent, ballet-pink sparkling ros� hails
from the Luberon and is aptly named ?La Folie?. It boasts a delicately-scented
nose of strawberries and raspberries, followed by hints of gooseberry and
blackcurrant. With a mouth-filling, elegant mousse carrying flavours of red
berry, grapefruit and a hint of spice, and a long finish, it?s the perfect aperitif
-? and also pairs beautifully with salads and seafood tapas. �.99, Waitrose
MORE
Mindful Chef?s co-founders Myles Hopper and Giles Humphries
pioneered the delivery of nutritious meal kits to the nation?s doorsteps
and dining tables with their healthy recipe box service. The pair believe
in wholesome food that benefits the body rather than calorie counting
and strict diets and, in their first cookbook, that?s exactly what they?re
showing you to prepare at home. Each of the 70 recipes in the book is
ready in 30 minutes or less and contains a maximum of 10 ingredients ideal for the busy festive season (not to mention when you want to shift a
few pounds come January). �, Century publishing
Good Things
Some of our favourite artisan goodies to eat, drink and complement your Christmas
FLINT AND FLAME
This stunning 20-piece classic knife set will make the homeliest of
kitchens suitable for a Michelin-starred chef. With everything from
cheese and bread knives through to detachable steak knives and a
carving set included, there?s a tool in the box for every task - and every
single one is built to last. Crafted from superior-grade German steel
and configured using Centre Point Balance technology for precision
and control, these knives are at the cutting edge. �125 (�5 for Gold
Members with the code christmas17), flintandflame.co.uk
96
SEVEN KINGS PREMIUM DRY GIN
This unique bar and restaurant on Douglas Quay on the beautiful Isle of
Man has just launched its very first run of gins. Curious about the name?
It comes from the old adage of the six kingdoms you can see from the Manx
peak of Snaefell: England, Ireland, Scotland, Wales, Heaven and Sea; giving
Mann as the seventh. Crisp and clean, it?s perfect for craft gin-lovers in all
seven kingdoms. From �, sevenkingdomdistillery.com
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PROMOTION
AABELARD APRONS
Aabelard is a company that follows the great
British tradition of creating timeless designs.
The result? Aprons that are as much of a
wardrobe essential as that LBD; equally apt
for use in the kitchen, garden or workshop.
Available in Heritage and Atelier Aabelard
styles, these aprons feature deep pockets,
long straps and generous cuts of fabric;
doing what you need them to do, and doing so
beautifully. Fusing utility and style, they?re
the perfect gift for the busy, multitasking
foodie this Christmas. �5-135, abelard.com
FURI KNIVES
PORTOBELLO ROAD GIN
This brand has rapidly risen to become a distinctly
British, versatile classic ? an essential in any gin
connoisseur?s cabinet. A unique combination of
nine botanicals makes it is the perfect companion
to any festive moment; so gift a bottle to your
nearest, dearest gin-lover and make them wonder
why they?d drink anything else. RRP �, Waitrose,
Tesco, Selfridges, Harvey Nichols and other leading
drinks retailers
With precision and quality underpinning
the design inspiration, F黵i knives are the
experts choice. Perfectly weighted, each
features a revolutionary wedge-shaped
handle and a blade hewn from high-grade
Japanese stainless steel, polished for a
super smooth surface. And ready sharpened,
bevelled blades mean they?re ready for use
straight out of the box. Made with dedication
and passion, these are knives designed to
last - available in a variety of styles and gift
sets. Various prices, furiglobal.com
JUDE?S ICE-CREAM
Black Coconut Ice Cream
With this unusually-hued ice-cream, Jude?s is making a real style statement:
black is the new black. The latest flavour to join the fast-growing Jude?s family
is made with exotic coconut and coconut ash - the latter ingredient imparting
both a deep black colour and a rich coconut flavour to to the seductively
smooth ice-cream. It?s set to be the edgiest treat on any festive table this year guaranteed to get your Yuletide guests talking. � Sainsbury?s.
Sticky Toffee Pudding
Nowhere is pudding held in higher esteem than in Britain, which is why Jude?s
is so excited to announce the arrival of its new ice-cream flavour for winter:
Sticky Toffee Pudding. To bring the nation?s favourite pudding to life, Jude?s
starts with a rich caramel ice-cream base, adding plentiful swirls of gooey,
sticky toffee pudding. It?s a real winner, whether served up in dainty dishes as
a dinner party dessert or in a big bowl to eat by a roaring fire. � Sainsbury?s
goodthingsmagazine.com
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GOURMET GIFT GUIDE
Roast turkey catnip toy,
�, cheshireandwain.com
Alessi Mio bowl, �,
black-by-design.co.uk
Hedgehog gift box, �,
boxwild.com
Fish-shaped ID
tags, � each,
cheshireandwain.com
Rabbit and guinea pig
food tin, �, tch.net
Wreath of dog
biscuits, �,
thegreatgiftcompany.co.uk
ANIMAL
Magic
Snuffle Dog Beer, 4-pack,
�, petspyjamas.com
Doggy Treats
kit, �99,
jeremyshomestore.co.uk
Wool carrot dog toy,
�.99, petspyjamas.com
Pets party
salt & pepper
set, �.99,
cathkidston.
co.uk
Handmade
doggie
biscuits,
�99,
biscuiteers.
com
Happy Jackson dog bowl,
�95, cuckooland.com
98
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PROMOTION
Clean up
this Christmas
*The prize cannot be taken on Saturday or Sunday brunch and is subject to availability.
Love entertaining, hate the endless dirty dishes? The
nightmare?s over with V-ZUG?s Adora dishwasher range
I
t?s not easy to play the host with
the most without making a mess in
the kitchen. And, when your guests
have gone home, that mountain of
washing-up can put a dampener on the
most sparkling evening.
Enter V-ZUG?s innovative, functional
and ecologically-sound Adora
dishwasher range; now with the added
benefit of the new ?Party setting?
that?s present across both the 15- and
18-function models.
Along with the V-ZUG Adora?s classic
attributes ? including a world-first
integrated high-efficiency pump which
reduces energy consumption by almost
half ? the feature offers the keen cook a
myriad of benefits, including:
Speedy turnaround: More courses
than you have serveware? No worries ?
with the Party programme, dishes are
clean as a whistle and ready to use again
in just 11 minutes. You can run up to
five adjacent rinse cycles, making that
knockout tasting menu a possibility?
providing you can handle the prep!
Continuous refresh: There?s nothing
worse that pressing the ?power? button
halfway through the occasion, getting
caught up in the festivities, then
returning to an unsavoury-smelling
(if clean) load. Thankfully, that?s never
the case with V-ZUG?s innovative party
setting ? it?ll also auto-refresh every 16
minutes for up to three hours.
Now that?s what we call a clean sweep.
WIN
DINNER FOR SIX IN
LONDON
V-ZUG is offering one lucky
reader and five of their
friends the chance to enjoy
a dinner at one of London?s
most stylish restaurants:
B&H Buildings in Farringdon
(bandhgroup.com), where
the kitchen utilises V-ZUG
appliances for all tutorials
in the cookery school. The
prize includes a three-course
meal for six with a bottle of
fizz, and paired wines to a
maximum of four bottles.
The prize must be taken
by 28 February 2018*.
To enter, simply visit
goodthingsmagazine.com/
vzugdinner before
30 December 2017.
To discover more
about V-ZUG products
and local stockists,
visit vzug.com
goodthingsmagazine.com
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ENTERTAINING & INTERIORS
Wa
l nu
tt
t
ar
THE
Sweetest
ENDINGS
Prepare to dazzle festive dinner guests
with these spectacular desserts ? just warn
them to save room for something special
DESSERTSCATHY ZP READ.indd 100
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ENTERTAINING & INTERIORS
Coffee yule log p100
E
cole Ferrandi was once
dubbed ?the Harvard of
gastronomy? by Le Monde and
has been sharing the secrets
to perfect cakes and p鈚isserie for
almost a century. These classics are
really worth the effort...
Walnut tart Serves 8
INGREDIENTS
For the caramelised walnuts
? 300g walnut halves
? 100ml gomme syrup
? 125g golden raisins
For the Chantilly cream
? 2 vanilla beans, split lengthwise, seeds
scraped
? 80g mascarpone
? 160ml whipping cream
? 10g icing sugar
For the walnut cream
? 80g butter, softened
? 80g caster sugar
? 80g ground walnuts
? 65g lightly beaten egg
? 10ml rum
For the walnut-vanilla pastry
? 130g flour
? 52g sugar
? 15g ground walnuts
? pinch of salt
? 75g butter, chilled and diced
? 25g lightly beaten egg
? 10ml vanilla extract
For the vanilla fudge
? 300g icing sugar
? 30g glucose
? 3 vanilla beans, split lengthwise, seeds
scraped
? 200ml whipping cream
? 30g chestnut honey
? 15g butter
METHOD
1. Preheat the oven to 160癈. For the
caramelised walnuts, mix the nuts with the
gomme syrup, drain off any excess, and
spread out on a non-stick baking sheet.
2. Bake for 15?20 minutes until caramelised.
Set aside a few caramelised walnuts and
raisins for decoration, then add the remaining
raisins to the walnuts. Reserve until required.
3. For the Chantilly cream, place the vanilla
seeds, mascarpone, cream and sugar in a
stand mixer fitted with a whisk attachment,
and beat until stiff. Refrigerate until required.
4. For the walnut cream, place the butter and
sugar in a large bowl and cream together until
pale. Stir in the ground walnuts, then gradually
add the egg and combine until smooth. Stir
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ENTERTAINING & INTERIORS
the mixture is sandy in texture.
6. Gradually add the egg and vanilla
held mixer until the temperature
of the mixture reaches 45癈.
Chocolate e?clairs
Makes 50 mini e?clairs
INGREDIENTS
For the choux pastry
? 125ml water
? 125ml whole milk
? 1 tsp salt
? 1 tsp caster sugar
? 100g unsalted butter, diced
extract, and combine into a smooth dough.
4. Transfer the bowl to a work surface and
? 150g plain flour, sifted
Wrap in clingfilm and refrigerate for 1 hour.
continue to whisk until cold, pale and thick.
? 250g eggs (about 4-5 eggs)
7. Grease a 23cm tart ring. Roll out the chilled
When the beaters are lifted, the mixture
For the chocolate cre?meux
pastry into 3mm-thick disc, large enough to
should fall off in a thick ribbon that stays on
? 200ml full-fat milk
line the tart ring. Gently press the pastry into
the surface for several seconds.
? 200ml whipping cream
the ring, and refrigerate for 1 hour.
5. Sift the flour and cornflour into the egg
? 80g egg yolks (about 4 yolks)
8. Preheat the oven to 160癈.
mixture and lightly fold in with a spatula until
? 40g sugar
9. Fill the chilled tart shell with the walnut
just combined. Pour onto the silicone mat,
? 160g dark chocolate, 70% cocoa solids, cream, and bake for 25 minutes, or until the
spread lightly into an even layer, and bake for
pastry is crisp and golden. Remove from the
5 minutes, or until just springy to the touch.
For the decoration
oven and set aside to cool completely.
6. Meanwhile, make the soaking syrup. Place
? bittersweet chocolate pouring fondant icing
10. Meanwhile, make the vanilla fudge. Place
the water and sugar in a small saucepan and
? halved pistachios
the icing sugar and glucose in a large
set over medium heat, stirring, until the sugar
? diced dried apricots
non-stick frying pan, set over low heat,
dissolves and the mixture comes to the boil.
? chopped roasted hazelnuts
and heat until melted, swirling the pan
Remove from the heat and set aside to cool.
METHOD
occasionally. Cook until deep golden.
7. For the buttercream, place the water and
1. For the choux pastry, heat the water, milk,
11. Meanwhile, place the cream and vanilla
sugar in a saucepan set over medium heat.
salt, sugar, and butter in a medium saucepan
beans and seeds in a medium saucepan, bring
When the sugar has dissolved, heat to 117癈.
set over medium heat. When the butter melts,
to a simmer, then turn off the heat. Strain the
8. Meanwhile, in a large bowl, whisk the eggs
increase the heat and bring to a fast boil.
hot infused cream through a fine sieve over
until pale and frothy. Pour the prepared
2. Remove from the heat and tip in all the flour,
the caramel, stirring, then add the honey.
syrup onto the eggs in a thin, steady stream,
beating vigorously until smooth. Return the
12. Bring to a simmer, then remove from the
whisking constantly.
pan to a high heat and stir constantly to dry
heat and stir in the butter. Blend with a stick
9. Strain through a fine-mesh sieve into a
out the mixture. Remove from the heat and
blender, then strain through a fine sieve and
stand mixer fitted with the whisk attachment,
gradually beat in the eggs.
set aside cool until lukewarm.
and beat until the mixture cools to 20�25癈.
3. Preheat the oven to 180癈. Spoon the
13. To assemble the tart, fill the cooled tart
Add the butter and beat until smooth.
pastry into a pastry bag fitted with a 10mm
shell with the caramelised walnut and raisin
10. Spoon about 100g of the buttercream into
tip. Pipe 5cm mini e?clairs onto a non-stick
mix. Cover with the fudge, and decorate with
a separate bowl and set aside. Stir the coffee
baking tray, and bake for 30?40 minutes.
the reserved caramelised walnuts and raisins.
extract into the remainder, and spoon into a
Remove and set aside to cool.
14. Refrigerate for 10 minutes, then garnish
pastry bag fitted with the basketweave tip.
4. Meanwhile, make the chocolate cre?meux.
with quenelles of Chantilly cream and serve.
11. To assemble the log, brush the syrup over
Place the milk and cream in a medium
the sponge to moisten it thoroughly. Using
saucepan and bring to the boil.
a spatula, spread with a 2mm-thick layer of
5. Meanwhile, in a large bowl, whisk together
the coffee buttercream, and roll up from one
the egg yolks and sugar until pale and
INGREDIENTS
short side like a Swiss roll.
thickened. Whisk in a little of the hot milk and
For the genoise
12. Cut a diagonal slice at 45癈 off each end
cream, pour back into the saucepan, and cook,
? 100g sugar
and lay the slices, cut side down, on top to
stirring constantly, until the mixture reaches
? 150g lightly beaten egg (about 3 eggs)
make knots on the log.
82�84癈 and coats the back of a spoon.
? 70g plain flour
13. Spread the plain buttercream over the
6. Place the chocolate in a large heatproof
? 30g cornflour
ends and the knots, with a dab of the coffee
bowl. Strain the cre?meux through a fine sieve
For the soaking syrup
buttercream in the centre. Pipe the remaining
onto the chopped chocolate and blend with
? 110ml water
coffee buttercream in lines down the length of
a stick blender, keeping the arm immersed so
? 100g sugar
the log to cover it in a thick layer.
as not to incorporate any air. Refrigerate for
For the coffee buttercream
14, Roughen the surface with the tines of a
30?40 minutes.
? 100ml water
fork dipped in ice-cold water to resemble
7. To assemble, melt the chocolate fondant
? 250g caster sugar
bark. Warm the blade of a knife and smooth
icing. Spoon the chocolate cre?meux into a
? 100g lightly beaten egg (about 2 eggs)
the ends and knots neatly.
pastry bag fitted with a 6mm tip, and use to
? 325g butter, diced, at room temperature
15. Colour the remaining plain buttercream
fill the cooled e?clair shells.
? 30ml coffee extract
with a little green food colouring and spoon
8. Dip the tops of the e?clairs in the melted
For decoration
into a paper cone. Snip off the tip and pipe a
chocolate fondant icing, then finish with the
? a little green food colouring
winding stem with ivy leaves down the stem.*
pistachios, apricots and hazelnuts.**
Coffee yule log Serves 6?8
102
chopped
*Yule log keeps for up to 1 week in the refrigerator. **Eclairs keep for up to 2 days in the refrigerator
GLOBAL GOURMET
METHOD
蒫ole Ferrandi opened
lightly whipped. Cover the
1. Preheat the oven to 230癈.
in 1920 to train culinary
professionals. It now offers
surface of the cream with
2. For the genoise, place a
courses to all levels of
clingfilm and refrigerate
silicone mat on a baking
students from around the
until required.
sheet. Place the sugar and
world including
5. For the pastry, sift the dry
eggs in a bowl set over a
masterclasses from
ingredients into a large bowl.
saucepan of hot water.
celebrated MichelinAdd the butter and rub in until
3. Whisk together with a handstarred chefs
in the rum, and beat until
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ENTERTAINING & INTERIORS
Chocolate e?clairs
goodthingsmagazine.com
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103
23/11/2017 17:18
ENTERTAINING & INTERIORS
Spiced loaf cake
104
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ENTERTAINING & INTERIORS
Spiced loaf cake Serves 4?6
INGREDIENTS
? 100g orange flower honey
? 30ml full-fat milk, heated
? 1g ground cinnamon
? 1g ground nutmeg
? 1g ground star anise
? 1ml vanilla extract
? 2g finely grated lemon zest
? 2g finely grated orange zest
? 70g rye flour
? 30g flour
? 7g baking powder
? 20g caster sugar
? 70g lightly beaten eggs
? 2g softened butter, to pipe on the batter
METHOD
1. Line a 14cm x 7cm x 7cm loaf tin with
baking parchment, and stand the opened
jar of honey in a saucepan of hot water
to melt the honey.
2. Place the milk, spices, vanilla and citrus
zests in a small pan and bring to a simmer
over medium heat. Remove from the heat
and set aside to cool to room temperature.
3. Cover the saucepan with clingfilm and
refrigerate for 15 minutes.
4. Preheat the oven to 150癈. Sift the
flours and baking powder into a large bowl
and set aside.
5. Place the sugar and eggs in a large mixing
bowl, and whisk with a hand held mixer until
pale and thick.
6. Add the spice-infused milk, the warm
honey, and the remaining dry ingredients,
and stir with a spatula until evenly mixed.
7. Pour the batter into the loaf tin, filling it
three-quarters full.
8. Fill a paper cone with the softened butter,
snip off the tip, and pipe a line of butter
down the centre of the loaf.
9. Bake for 30?40 minutes, or until a
skewer inserted into the centre comes
out clean. Remove from the oven and set
aside to cool for 5 minutes, then turn out
and allow to cool completely on a wire rack.
10. To serve, garnish with spices and candied
orange zest. Keeps for up to 6 days in a dry
place, wrapped in clingfilm.
Dubbed the�Harvard of
gastronomy?燽y燣e Monde,
Ferrandi is爐he professional
culinary school爄n Paris
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ENTERTAINING & INTERIORS
Apple tart Serves 6
INGREDIENTS
METHOD
apples. Cut into very thin slices, no more than
For the shortcrust pastry
1. For the shortcrust pastry, grease a 23cm
2?3mm thick. Reserve any leftover pieces to
? 125g flour
tart ring. Sift the flour into the bowl of a stand
put in the middle of the tart.
? 75g butter, diced
mixer fitted with a paddle beater.
6. Preheat the oven to 180癈.
? 6g sugar
2. Add the butter, sugar and salt, and beat
7. Spread the apple sauce over the base of the
? 3g salt
until it has the texture of coarse sand.
tart and top with the leftover apple pieces.
? 25g egg, lightly beaten
3. Add the egg and water and mix to a smooth
Arrange the apple slices neatly in concentric
? 1 tbsp water
dough. Shape into a ball, wrap in clingfilm, and
circles, overlapping the slices and alternating
For the apple topping
refrigerate for at least 1 hour.
the direction of the circles.
? 800g Golden Delicious apples
4. On a lightly floured surface, roll out the
8. Brush melted butter over the apple slices.
? 200g ready-made apple sauce
dough into a disc large enough to line the
Bake for 35 minutes, or until the pastry is
? a little melted butter, for brushing
tart ring. Gently push the pastry into the ring,
golden and crisp. Remove from the oven and
? a little clear baker?s glaze or warmed apricot
crimp the top edge with a fork, and set aside.
allow to cool. Once cool, brush the apple slices
5. For the apple topping, peel and core the
with the warmed clear glaze before serving.
jam, for brushing
App
le t
art
French P鈚isserie:
Master recipes
and techniques
from the Ferrandi
School of
Culinary Arts.
Photography:
Rina Nurra.
Flammarion, �
106
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ENTERTAINING & INTERIORS
BAKED TO PERFECTION
For a different take on the Christmas cake, try this fruit-laden, dough-based delight from
Claus Meyer, chef and co-founder of Noma in Copenhagen and Agern in New York
Christmas cakeCATHY ZP READ.indd 108
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ENTERTAINING & INTERIORS
?From the age of seven, I would help the baker in the village of
Wetterberg before school. Later, as a student, I worked in a bakery on
the island of Amager, but I got the sack from the job because I was too
slow. The following day, I made the master baker an offer. I wanted to
sublet the bakery after closing. I vividly remember how proud I was as
I biked across the Langebro inner harbour bridge towards a couple of
Copenhagen restaurants with a box of freshly baked bread.?
Nordic Christmas cake with plum compote,
currants & cardamom Makes 2 cakes
INGREDIENTS
to a lidded container, cover, and set aside at
For the dough
room temperature until ready to use.
? 200g full-fat milk, chilled
7. For the compote, add all the ingredients to
? 35g fresh organic baking yeast
a saucepan set over high heat. Bring to the
? 1 egg
boil, then simmer for 30 minutes, or until the
? 500g plain flour
compote thickens. Strain through a fine mesh
? 35g sugar
sieve set over a bowl, and drain for 10 minutes.
? 8g salt
8. Transfer the compote to a lidded container,
? 75g salted butter, cut into small cubes
cover, and refrigerate to cool completely. Set
For the butter filling
aside the syrup that?s gathered in the bowl at
? 100g salted butter, softened
room temperature for brushing the cakes.
? 100g sugar
9. Once the dough is rested, chop into two
? 100g marzipan
halves, and roll each piece into a 25cm square.
For the plum compote
10. Place half of the butter filling in a long
? 500g plums, such as Mirabelle, washed
line down the middle of one square, then top
and pitted
evenly with the plum compote. Sprinkle with
? 250g sugar
cardamom and currants. Repeat with the
? 1 vanilla pod
remaining dough square.
? 1 lemon, juice and zest
11. Working one cake at a time, fold each
? 50g water
corner over the middle, then fold 1cm of the
For sprinkling
new corners back over themselves again to
? 5g ground cardamom
ensure the filling stays in.
? 50g currants
12. Turn the cakes over so they are seam-side
For brushing
down, and place one on each baking sheet.
? 1 egg, beaten
13. Gently press the cakes to level them out.
METHOD
Score the dough in the centre of each, cover
1. Line two baking sheets with non-stick
with a damp tea towel and leave in a warm
baking paper.
place for 2 hours, until almost doubled in size.
2. For the dough, add the milk and yeast to the
14. Preheat the oven to 225癈. Brush the risen
bowl of a stand mixer and stir until the yeast
cakes with the egg and bake for 10 minutes,
dissolves. Crack the eggs into the bowl and
then reduce the heat to 200癈 and bake for
mix well to combine.
approximately 10 minutes, or until golden.
3. Add the flour and sugar, and knead well on
15. Remove from the oven, brush with the
low speed for 6-8 minutes, or until the dough
reserved syrup, then transfer to a rack to cool.
is smooth, shiny, and comes away from the
inside of the bowl.
4. Add the butter to the bowl. Knead well, until
it is all absorbed and the dough is shiny and
smooth. Switch off the machine as soon as the
dough slides off the inside of the bowl.
5. Cover the bowl of dough with oiled clingfilm
and refrigerate for 1 hour.
6. Meanwhile, for the filling, add all the
Meyer?s Bakery:
Bread and
Baking in the
Nordic Kitchen
by Claus Meyer,
published
this month by
Mitchell Beazley,
RRP �
ingredients to a bowl and stir to mix. Transfer
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ENTERTAINING & INTERIORS
110
goodthingsmagazine.com
EntertainingCATHYZP READ.indd 110
20/11/2017 21:19
THE ART OF
Entertaining
The way you decorate the festive
table is almost as important as
what you serve to eat
THIS PAGE A centrepiece
adds the wow-factor.
These LED wax pillar
candles are stunning,
lights4fun.co.uk
OPPOSITE PAGE
A colour scheme
always looks stylish.
Gold partywear all
from talkingtables.com
(and it's all disposable)
EntertainingCATHYZP READ.indd 111
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ENTERTAINING & INTERIORS
STYLE GUIDE
NAPKINS & LINEN
THE SINGLE POCKET FOLD
Adds a contemporary touch to the table
1
Cranberry
tablecloth, �3,
juliabrendel.com
2
Star napkins, �,
raggedrose.com
3
1. Lay the napkin face down. Fold in half from the bottom to the top to
form a rectangle with the open end facing away from you. 2. Fold the
top layer halfway back. Flip the napkin over. 3. Fold in half from right to
left and then in half again from right to left. 4. Flip the napkin over. Tie
a piece of twine in a bow and insert a sprig of fresh rosemary. Slide a
menu card under the herb and place on the plate.
From How to Set a Table, RRP �99, Ebury Press
Poinsettia
napkins,
�49,
talking
tables.co.uk
Snowflake
napkin
rings, �,
thewhitecompany.com
4
THE DIAMOND FOLD
A modern classic for more formal occasions
1
Scandi-style
napkins, �,
raggedrose.
com
2
Beaded
placemats,
� for 2,
thewhitecompany.
com
Linen napkins, �,
kellyhoppen.com
112
3
1. Lay the napkin face down. Fold in half from top to bottom, and again from
left to right. You should have a smaller square with the open end facing you.
2. Fold back the top layer so its bottom right corner touches the upper left
hand corner of the napkin. 3. Fold back the second layer just as the first but
stop slightly short of the last fold to create an even but staggered effect.
Repeat until you have folded back all of the remaining layers. 4. Rotate the
napkin clockwise until the point of the triangle shape is at the top. Flip the
napkin over. Fold both bottom corners towards the centre, overlapping them a
little so you end up with a five-sided diamond shape.
4
goodthingsmagazine.com
EntertainingCATHYZP READ.indd 112
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ENTERTAINING & INTERIORS
THE WELCOMING WREATH
Our favourite decorative wreaths, perfect for outdoors or inside
LED garlands,
all from a
selection,
lights4fun.co.uk
Rustic twig star with LED lights,
�.95, livelaughlove.co.uk
Mirror ball disco wreath, �,
rocketsttgeorge.co.uk
WE LOVE...
This statement wreath in
selected berry eucalyptus,
baubles and cones. �,
berriesandbaubles.co.uk
Gypsophila wreath, �,
interflora.co.uk
Gisella Graham frosted light-up
wreath, �, tch-net
DON'T FORGET THE FINISHING TOUCHES
...to add festive good cheer at the table
Platter, �,
jimbobart.com
Bloomingville
lantern, �,
amara.com
Alessi platter,
�, blackby-design.
co.uk
Scandi
coasters,
�.50,
gilliankyle.
com
Nordic
candleabra,
�.50,
abodeliving.co.uk
Wall
sticker, �,
oakdenedesigns.com
goodthingsmagazine.com
EntertainingCATHYZP READ.indd 113
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20/11/2017 21:19
PROMOTION
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he Rh鬾e Valley has some of the world?s
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goodthingsmagazine.com
Wine promoCATHY ZP READ.indd 114
23/11/2017 12:41
LUXURY ESCAPES
Luxury Escapes
WHERE IN THE WORLD? THE EXPERT?S BUCKET LIST FOR 2018 P120
THE FOODIE?S GUIDE TO EATING OUT IN AUSTRALIA P123
MARTHA ORTIZ TALK COOKING AND CULTURE IN MEXICO CITY P132
ESCAPE THE BRITISH WEATHER AND FIND THAT PICTURE-PERFECT BEACH
mage: The beach at Eden Rock, St Barths
WITH OUR WINTER SUN SPECIAL P142
Travel openerCHCathy.indd 115
23/11/2017 12:41
CONTRIBUTORS
ad.indd 2
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LUXURY ESCAPES
Hotel of the month
I
Spitbank Fort
f James Bond were to open a hotel,
this would surely be it. Built as a naval
defence for Portsmouth 150 years ago,
the troops have been replaced with eight
supremely luxurious suites, along with
three bars, a fire pit and a rooftop hot
pool. The once dingy rooms have had a
glamorous makeover while still retaining
the authenticity of the fort?s past. Think
distressed-brick walls, ceilings with hooks,
and the occasional old fishing hole in the
middle of a bedroom. And when it comes
to dining, the Officer?s Mess is a destination
in itself. Stunning ironwork and high
vaulted ceilings create fabulous ambient
surroundings for a feast at sea.
solentforts.com
Hotel of the month - sr copyCATHY ZP READ.indd 117
24/11/2017 10:28
LUXURY ESCAPES
Destination of the month
F
St. Barths
阾ed the world over for its exciting
gastronomy and the tranquillity of
its eight square miles of volcanic
rock, St. Barths hit the headlines
more recently for extensive hurricane
damage. But it takes more than a 185mph
wind called Irma to stop this island in its
tracks and rebuilding is already underway.
Eden Rock - St. Barths
At the iconic Eden Rock - St. Barths
hotel, the team is working flat out on a
renovation programme which should see it
welcoming back guests this summer, while
the Eden Rock Villa Rentals ? a collection
of super-smart properties on the island?s
key spots ? are already open for business.
That?s what we call the Caribbean spirit...
? oetkercollection.com
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Destination of the monthCATHY ZP READ.indd 119
119
22/11/2017 23:52
where in the world?
The 10 hottest destinations for your 2018 travel wish list
1
2
travel trendsCHCathy ZP READ.indd 120
24/11/2017 10:30
LUXURY ESCAPES
1DjiBOUTI
Spectacular geological
scenery, whale diving, and
amazing beaches makes
this the place to enjoy the
wonders of Mother Nature.
2CHINA
Big, beautiful and full
of mystery and adventure,
hop on board a bullet train
and start your exploration.
34
5 6
3 MALTA
This tiny nation?s buzz
has been building fast in
preparation for Valletta?s
2018 stint as the European
Capital of Culture.
4 CHILE
From its disparate
extremes through to the
trendy capital of Santiago,
in 2018 the whole country
will be marking 200 years
of independence in style.
5 GEORGIA
Visit for the excellent
wines - and to toast the
anniversary of the first
Georgian republic in 1918.
6 MAURITIUS
7 SOUTH KOREA
With its brochureperfect beaches and luxury
resorts, what?s not to love?
78
9 10
Images: Matt Munro/Getty Images/Shutterstock/Aaron Geddes/Claire Willans
A compact playground
of Asian modernity, the
country is getting ready
to host the 2018 Winter
Olympics in Pyeongchang.
8 NEW ZEALAND
A long-haul magnet
for adventure-seekers,
the Great Walks which
criss-cross the South
Island are hard to beat.
9 SOUTH AFRICA
The country?s many
diverse attractions will
be bolstered by ?Nelson
Mandela Centenary 2018?.
10 PORTUGAL
Portugal is enjoying a
moment in the spotlight as
a dynamic centre for art,
culture and great food.
Find more at lonelyplanet.com
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travel trendsCHCathy ZP READ.indd 121
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24/11/2017 10:30
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Firedoor
Kensington Street Social
P
Quay
THE GREAT
gourmet
escape
With a collision of cultures and a bounty of natural
ingredients on tap, Australia?s food scene is on the up.
Lizzie Pook explores the culinary landscape Down Under
eer past the pristine beaches and
the dazzling sunshine and you?ll
see Australia for what it really is ?
one of the most dynamic gourmet
destinations on the map. While
its laid-back rep means it might previously
have been seen as a prime spot for a dirty
burger and a swift half of lager, a proliferation
of award-winning restaurants and an army
of brave chefs who aren?t afraid to take a risk
means the country?s foodie offering has never
been so diverse.
Just last year, Ren� Redzepi got his hands
dirty by foraging in the country?s top end for
briny clams, zesty ants and other aboriginal
ingredients to help inspire his pop-up Noma
restaurant.
And this April, Heston Blumenthal lauded
the country?s culinary offering, saying, ?I have
never seen a food scene on the planet explode
like in Australia, because they have not been
strangulated with the measurable ?better and
best, right or wrong, you can?t eat this with
this?. There is something here in Australia
that is a lesson for the rest of the world.?
Whether it?s a buzzy caf� serving top-notch
artisanal sandwiches or a bombastic,
no-holds-barred tasting menu, there?s
something in Australia for any food-lover.
goodthingsmagazine.com
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21/11/2017 11:15
Sydney, Chippendale
Starting in Sydney?s bustling CBD and
blurring into Broadway, Chippendale is
making its mark as one of Australia?s most
innovative gourmet districts. With pop-up
markets and fusion caf閟 with wonderfully
unpronounceable names, being here is as
much about being seen as what you tuck into.
SPICE ALLEY
Make sure you pay a visit to Spice Alley ? a
vibrant, graffiti-emblazoned open-air market
serving hawker-style dishes from around the
globe, from Cantonese comfort food (get the fried
prawn dumplings) to Vietnamese street fare. �
AUTOMATA
For something more upmarket, head around the
corner to Kensington Street?s Automata ? Aussie
chef Clayton Wells? first solo restaurant ? and try
the delicate fried fish skin and storm clams with
rosemary dashi and cream, and a beautifullytender cut of inside skirt steak with aubergine,
shiitake, tamari and brown butter. �
DON?T
MISS!
KENSINGTON STREET SOCIAL
Just next door is Jason Atherton?s lofty
Kensington Street Social, which opened last
year to rave reviews (the truffled mushroom
sourdough flatbread is dangerously moreish).
Atherton also runs the pool bar at the top of the
neighbouring Old Clare hotel, where he serves
alcoholic slushies and Bloody Mary sundaes to
sunbaked revellers.
Spice Alley?s Gin
Lane, based on a 17thcentury gin palace. With
over 80 gins, cocktails
include the Gunpowder
Plot & the Lemon
Aspen Gimlet
Spice Alley
Sydney, Central
QUAY
When it comes to memorable dishes, you?ll find
a real haul in Sydney?s CBD. But food-lovers flock
to Quay restaurant in The Rocks for MasterChef
Australia winner Peter Gilmore?s sought-after
Snow Egg desert (a composition of poached
meringue, ice-cream, tuile and crystalline granite,
served in a miniature goldfish bowl).
Kensington Street Social
HUBERT
The eclectic menu at Hubert, in the heart of
downtown, also tops many a ?best place to eat in
Sydney? list. The French restaurant serves up real
wow factor fare including Clams Normande and
Oeufs爀n燝el閑: a shimmering moulded jelly of
Japanese燿ashi爏tock and燗vruga燾aviar holding a
soft-cooked egg yolk. Theatre on a plate.
Foodie Oz_v2CATHY ZP READ.indd 124
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LUXURY ESCAPES
Melbourne
GAZI
Firedoor
Sydney, Surry Hills
Having (rightfully) earned a reputation as one
of the best dining districts in Australia, Surry
Hills is jam-packed with rather special places,
from tiny hole-in-the-wall bakeries to fairylight-strewn al fresco restaurants.
BOURKE STREET BAKERY &
MESSINA
Take a stroll through this bohemian district and
you?ll spot locals and tourists alike queueing
around the block for the Pork and Fennel Sausage
Rolls at Bourke Street Bakery before heading to
cult gelateria Messina down the road for a cone of
the ice-cream shop?s finest salted caramel.
FIREDOOR
For something more high-end, you?d be wise to
stop at Firedoor. You?ll battle to get a table, but the
shellfish cooked over Applewood is so divine you?ll
fight to the death. Or try Argentinian favourite
Porteno, for Wagyu beef with soft sausage.
At Gazi, restaurateur and MasterChef Australia
judge George Calombaris (a resident Melburnian
with Greek heritage) pays homage to Melbourne?s
collision of cultures. Food errs towards ?Greekfusion? ? smooth taramasalata accompanies
prawn crackers, deep-fried soft-shell crab takes
the place of the marinated meats normally found
in souvlaki ? but you?ll also find wood-fired flat
iron steak from Rangers Valley, and lamb ribs
from Flinders Island in Tasmania. Representative
of the small-plates culture that?s taken hold in the
city, the taverna-style restaurant is a great place
for a party (read: the cocktail menu is on-point).
MR. MIYAGI
Japan meets Mexico meets the Middle East at
this edgy, concrete-floored eatery, named after
the fictional sensei in cult classic The Karate Kid.
The menu includes rainbow-hued sushi classics
as well as innovative options, like fried triangles
of succulent pork jowl with Kewpie mayo, and the
cracklingly delicious battered corn. The cocktails
are the real draw, though, with surprising hits
including the Bubblegum Crisis (vodka and
sake with a splash of sour apple and vanilla).燘e
prepared to wait for a table ? but really that?s just
an excuse to knock back another Old Fashioned.
ATTICA
Attica
Multi-award-winning Attica is actually helmed
by New Zealand-born Ben Shewry, who is putting
native ingredients, such as the cherry-red
quandong fruit, back on the table. The exterior is
entirely low-key ? a bare brick facade ? but inside
it?s all about modern experiential dining (you may
well be there for over five hours, so be prepared).
From the seemingly-simple Aromatic Ripponlea
Broth to An Imperfect History of Ripponlea
as Told by Tarts, all dishes are painstakingly
prepared. On a smaller scale, the macadamia nut
dip (with pillowy-soft bread) is to die for and you?ll
be endlessly entertained by Ten Flavours of St.
Joseph?s Wort which, simply, is tomatoes and ten
types of basil. Like the rest of the menu, it works.
GROSSI FLORENTINO
Don?t forget your airs and graces at Grossi
Florentino, Australia?s oldest restaurant, which
opened in 1897. There are no dirty burgers to be
had here. Instead, the menu operates on a ?simple
yet superb? basis ? comprising just a handful of
ingredients, each dish is as much of an artwork
as the richly-painted murals on the restaurant?s
walls. Seek out the risotto with lemon, cuttlefish
and Nduja, then roll home.
goodthingsmagazine.com
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LUXURY ESCAPES
Spotlight
on...
Gourmet Escape festival
Perth
WILDFLOWER
MARGARET RIVER
Think of the remote,
jarrah-filled Margaret River
region ? a three-hour drive
from Perth ? as a more
rustic Napa Valley, with far
fewer tourists. Known for
its superlative wines and
local produce, the region is
gaining serious credibility
as a gourmet hotspot.
Head to Leeuwin Estate
to sample its complex Art
Series Chardonnays (often
described as Australia?s
best), before popping
into celeb-favourite Cape
Lodge for theFrench Toast
with fresh figs, fig cream
and vanilla labna. A visit
to the grand Vasse Felix
wine estate must include
the rabbit pappardelle with
mushroom, fig, cocoa and
blue cheese. But if you really
want the best the region has
to offer, the annual Gourmet
Escape festival each
November offers a chance
to indulge in fine cuisine in
breathtaking surroundings
(previous headliners include
Noma?s Ren� Redzepi,
Momofuku front-man David
Chang, and the inimitable
Heston Blumenthal).
Leeuwin Estate
Vasse Felix
DARWIN?S MARKETS
to people representing
These cross-cultural food
over 100 cultures (including
markets have gained
Indonesians, East Timorese,
legendary status. None more
Thais, Papua New Guineans
so than Mindil Beach Sunset
and indigenous Australians).
Market, with its sprawling
For a less-touristy experience
boulevard of colourful tropical
you can?t beat Parap Village
produce and snacks. The
on Saturday mornings, where
city?s markets are a real
the dish to focus on is laksa,
melting pot of influences
or Nightcliff, where you can
? unsurprising given the
tuck into Vietnamese rice
northern capital, which is
paper rolls, a Cambodian larb
closer to Asia than it is to
salad, or a Malaysian roti wrap
the rest of Australia, is home
of flaky flatbread before 9am.?
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This award-winning restaurant sprawls across the
top floor of the impressive Como Treasury hotel
and serves imaginative forager-driven food based
on the six seasons of the indigenous aboriginal
calendar. Food has an almost Noma-esque quality
and chef Jed Gerrard serves up intelligentlycrafted dishes made with native produce, such
as爐he tender pressed Baldivis rabbit terrine with
macadamia, witlof, pickled radish, wild fennel
and nasturtium and the succulent Shark Bay
scampi caviar with roasted potato skin dashi,
soured cream and chive.
LONG CHIM
Perth?s newest Thai-inspired offering from
Michelin star chef and self-confessed ?aged wok
jockey? David Thompson is housed below the
Treasury, in a series of barrel-vaulted basements.
If you?re a sucker for punishment, have the fieryas-hell Chiang Mai-style larp of chicken (a jumble
of chicken mince, chilli and pepper that will
literally take your breath away). For something
milder, the fried fish pieces are served with a
sweet and sour ?three flavoured sauce? ? all tangy
tamarind and potent garlic. As a finishing touch,
the durian ice-cream will divide opinion, but
what?s food if not a talking point?
LUCKY CHAN?S
Tucked away in hipster Northbridge above what
looks like a launderette is this brilliant (and
completely crowd-funded) noodle bar. D閏or
is tongue-in-cheek (you eat surrounded by old
washing machines and ironing boards) but the
food is delicious. My visit involved lashings of
crab pot ramen, a glut of ?Royale With Cheese?
dumplings ? beef, cheddar, tomato salsa, shiitake
ketchup and Wagyu fat ? and a few too many
rounds of the alcoholic bubble teas (including a
knockout lychee mojito).
Al鴉t
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Darwin
PEEWEE?S AT THE POINT
Wildflower
It?s all about location, location, location at
PeeWee?s, which sits within a palm tree-filled
nature reserve on the northern end of Fannie
Bay, next to Darwin?s impressive harbour.
Sweeping sea views come as standard alongside
the restaurant?s distinctly Territorian take on
fine dining. Standout dishes include chilled
prawn salad with paw paw and chilli jam and the
double-roasted duckling served with prosciuttowrapped asparagus spears, pastry fleuron,
Kakadu plum and tamarind jus. There?s even
a dessert called The Chocolate Slut (ahem),
a compendium of five different ? but equally
indulgent ? chocolate desserts.?
THE PEARL
The Canadian scallops with black pudding
and the kangaroo carpaccio with walnut and
chocolate are some of the best dishes on offer
at the Pearl ? a coffee-by-day, cocktails-by night
salon-style bar, which is making its mark at
the forefront of modern Darwinian dining.
Pair a whiskey sour with the gin-cured coral
ocean trout, or sip on a hearty stout alongside
pork belly with scallops and black pudding
crumble. The tempting Angus eye fillet also
comes wonderfully-presented alongside vivid
beetroot, ch関re and dukkah. Oh, and expect
to stay out late.?
Hobart, Tasmania
AGRARIAN KITCHEN
Hobart is fast becoming Australia?s alternative
gourmet escape. Leading the charge is the
Agrarian Kitchen, a farm-based cookery school
where guests can milk the resident goats before
churning their own custard, or pet the heritage
pigs before smoking their own pork loins and
wrapping them in belly. It brings a whole new
meaning to DIY. �
MITCHELL?S BAR AND GRILL�
There?s nothing particularly fancy about nofuss Mitchell?s, part of the Hilton hotel, but it
really is the place for local seafood ? serving up
a menagerie of delicious rock cod, just-caught
jewfish, Tasmanian smoked salmon terrine and
Spanish mackerel, all accompanied by a decent
array of very drinkable local wines. NB: the
Kolkata fish head curry is also a must-have.
DIER MAKR
The tasting menu at Dier Makr rotates around
seasonal and even daily variations, such as
smoked tuna belly, fig leaves with apricot, and
sourdough bread made from Tasmanian flour.
The sleek bistro also offers an extensive list of
?minimal intervention wines? and a stellar vintage
playlist on the speakers. If you?re strapped for
time, pop in for the snack-sized sweetbread
?nuggets? or a plate of mussels in cream.
AL谾T
DON?T
MISS!
Images: Graziano Di Martino
Asian influences abound at this modern
restaurant ? all cement-resin tables and underbench lighting ? and the menu is bursting with
playful concoctions, like tempura saltbush with
Green Goddess sauce. Other memorable dishes
include the Water Egg ? ginger-infused custard
with spanner crab meat, fried ginger, fresh lovage
and lovage oil ? and baby banh xeo, a turmeric
pancake with coconut sambal, fig cream and a
marinated, chargrilled prawn.�
PeeWee?s Taste Plate,
a gourmet tour of
the menu?s entr閑s which might include
oysters, scallops, blue
swimmer crab and
pork cheek.
PeeWee?s at the Point
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The Monday W
morning crew
Since 2006, these Sydney women have kicked off the
week together cooking, laughing, debating and sharing
heirloom recipes from the global Jewish community
128
ith a melting pot of
backgrounds and
heritage, including
Hungarian, English and
Polish, the seed of an idea that was to
become the Monday Morning Cooking
Club soon gathered momentum ? and
followers. The aim was to showcase the
best recipes from their ?food obsessed
community? and the Monday morning
girls ? Lynn, Natanya, Lisa, Merelyn
and Jacqui ? now have three cookery
books under their aprons, plus all their
profits go to charity. We caught up with
them to discover the ingredients of
their success?
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Roasted cauliflower & pear salad Serves 6?8 as a side dish
INGREDIENTS
METHOD
? 1 large cauliflower, broken into florets
1. Preheat the oven to 220癈 and line a
? 60ml olive oil
large baking tray with baking parchment.
? � tsp sea salt
2. Toss the cauliflower florets with the olive
? � tsp granulated garlic
oil, salt, garlic and cumin. Place on the
? 1 tbsp ground cumin
prepared baking tray, and roast in the oven
? 2 firm beurre bosc (brown) pears
for 20 minutes, or until starting to brown
? 1 fennel bulb, trimmed
and crispen at the edges.
? � a lemon, juice only
3. Quarter and core the pears, then shave
? 250ml water
the pear and fennel into strips and place in
? 40g rocket leaves
a bowl with the lemon juice and water.
? 40g shaved pecorino cheese
4. Drain the pear and fennel well. On a
For the dressing
shallow salad platter, layer up the rocket,
? 60ml apple cider vinegar
pear, fennel and cauliflower.
? 60ml extra virgin olive oil
5. To make the dressing, place the vinegar,
? 1 lemon, juice only
olive oil, lemon juice, sugar, Cayenne
? 1 tsp sugar
pepper, salt and pepper in a bowl, whisk
? � tsp Cayenne pepper
together, and season to taste. Dress the
? � tsp sea salt and ground black pepper
salad, then scatter with pecorino to serve.
MORE
ONLINE
For the MMCC
recipe for Sumac
snapper with roasted
chickpea salad, go to
goodthingsmagazine.
com/snapper
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What was your initial motivation?
To create 燼 world-class cookbook.
It had to be able to sit alongside any
chef?s book on any bookshelf, and have
unbeatable fail-proof recipes. We knew
there were heirloom recipes ? from
the older generation and ours ? and
we wanted to create a snapshot of our
community. It took five years for our
first book to come out; none of us had
ever written or published a book before
and it was a steep learning curve.
�
Are there ever any arguments?
We like to say we have very active
discussions! The truth is we have lots
of arguments and debates about which
dish is best, but we have never had a
real argument. Over the last decade
we have become a true sisterhood.
Monday morning has become the best
day of the week.
�
Where do you find inspiration?
Our first book, Monday Morning
Cooking Club - The Food, The Stories,
The Sisterhood curated爐he best recipes
from the Sydney Jewish community.
Not Jewish food爌er se; just delicious
food from Jewish homes. We asked
friends and family who was the best
cook they knew, then asked for their
best recipes. We were looking for those
dishes which爌eople cook to nurture
family and friends. Those recipes you
desperately want to copy on a scrap of
paper before you leave their house!�
�
Tell us about your new book?
We realised there was a bigger story,
and The Feast Goes On came out in
2014. That begged the question, there
must be more great cooks, more great
dishes and more stories from around
the world, right? It was an interesting
challenge, finding cooks from around
the world while sitting at our computers
in Australia, but we managed it for It?s
Always About The Food. This a snapshot
of the global Jewish diaspora through
recipes and stories.
�
How was your search for the
most-loved Jewish dishes?
Harder than we thought. First you
have to research who to ask. We
emailed friends, family and community
organisations far and wide. But
then you have to wait for a response
(and beg, plead and cajole to get the
response). The recipes needed to
130
?We?re part
good marriage,
part business
colleagues and, more than
anything, really
close friends?
be different from
those in our first
two books and, of
course, delicious.
We?re so happy
with the recipe
mix, and the cooks
who feel like part of
the MMCC family.
�
Any favourite
anecdotes?
We received an email from a
lady in Nova Scotia asking for Sydney
restaurant recommendations爁or an
upcoming trip. Over several emails,
a friendship formed, and we realised
Gloria was as obsessed with cooking
as we were. Then, by coincidence, we
bumped into her in Sydney!燱e?d never
seen a blueberry tart recipe before, let
alone one from Nova Scotia. Hers is so
drop-dead photogenic that it?s now on
the back cover of the book. All from a
little request for a restaurant?.
What?s next?
We?re working on our fourth book,
which will be almost
all sweet, with
a teeny bit of
savoury for some
semblance of
balance. We talk
about doing a TV/
radio show from
time to time, and are
waiting for the right
moment. We might start
with a podcast.
�
The Australian food scene is on a
high ? where do you like to eat?
Australian food is unique because it
travels across so many cultures and
our ingredients are great quality. It?s
possible to eat really excellent food
from a different cuisine every night
of the week. We all have our favourite
chefs and it?s so hard to choose, but
most recently we have been excited
about燤ichael Rantissi and Mike
McEnearney. Some of our favourite
places include Sean?s Panaroma, Billy
Kwong, Mr. Wong, No. 1 Bent Street,
Little Jean, and Kepos and Co.
Mandarin cake with marmalade syrup Serves 10-12
INGREDIENTS
5. While the fruit is cooking, make the
? 4 thin-skinned mandarins (about
marmalade syrup. Place the mandarins and
480g in total)
limes in a large, heavy-based saucepan.
? 1 lemon
Add the water and bring to the boil, then
? 6 eggs
reduce the heat to low and simmer for 1
? 300g caster sugar
hour, or until the fruit is soft.
? 300g ground almonds
6. Add the sugar and simmer for at least 1
? 1 tbsp baking powder
hour, or until a rich syrup forms. The syrup
? whipped cream, to serve
should reduce to 500ml. Strain off 125ml
For the marmalade syrup
of the syrup into a heatproof jug, add the
? 3 mandarins, thinly sliced and deseeded
brandy to the strained syrup, and set aside.
? 2 limes, thinly sliced and deseeded
7. Preheat the oven to 180癈.
? 1 � litres water
8. In an electric mixer, whisk the eggs
? 690g caster sugar
until creamy and light. Add the sugar and
? 1 tbsp brandy
whisk for a few minutes. Add the ground
METHOD
almonds and baking powder and whisk for
1. Line a 22cm spring-form cake tin.
1-2 minutes.
2. Wash all the fruit very well; do not peel.
9. Fold in the fruit pur閑 and pour into the
3. To make the fruit pur閑 for the cake,
prepared tin. Bake for 1 hour 10 minutes, or
put the mandarins and the lemon into a
until a skewer inserted in the centre of the
saucepan and cover with water. Bring to
cake comes out clean.
the boil, cover, and simmer over a medium-
10. Remove from the oven and prick the top
low heat for 1 hour, or until the fruit is soft.
of the cake all over with a skewer. Pour the
Drain and set aside to cool.
strained syrup over the top, and decorate
4. Cut the fruits in half and remove the
with the peel from the syrup. Cool in the tin.
seeds. In a food processor or blender,
8. Serve warm or at room temperature with
pur閑 the unskinned fruit, then set aside.
extra marmalade syrup and cream.
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It?s Always About
The Food by
Monday Morning
Cooking Club,
published by
Harper Collins
RRP �
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Exploring
ECUADOR
From mystical cloud forests to the magical
Galapagos Islands, Courtney Maggs-Jones discovers
a country that?s small but perfectly formed
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E
cuador may not be at the top of your
travel wish list, but there?s no reason
for it not to be. It?s a fascinating and
often breathtaking country with an
abundance of culture, scenery and
luxury that?s guaranteed to meet
the highest expectations. Given its diversity,
Ecuador is much smaller than you might imagine;
around the same size as Britain, and split into
four distinct regions. The Tropics to the west
hug the Pacific up to Colombia; volcanoes and
mountains make up the Andean highlands in the
centre from the north to the south; to the east is
the Amazonian basin; and, finally, there are the
Galapagos Islands, 1,000km west in the Pacific.
Spectacular Quito
At 2,800m in the northern Andes, Quito is
the world?s second highest capital. Pack a
sweater, because it gets chilly and you?ll want
to wander the cobbled streets of the pretty Old
Town with its grand buildings, museums and
stunning cathedrals. La Ronda has recently
been refurbished to give a taste of the colourful
wooden panels and brickwork, and it?s here you
get amazing views of the winged Virgin of Quito
statue towering above the city on En Panecillo
(Little Bread Loaf ) mountain.
Quito has a wide variety of restaurants both
traditional and gastronomic, including Urko
(urko.rest), a contemporary cocina which uses
ingredients from farming communities across
Ecuador. It?s during a meal here that you start
to unravel the country?s sophisticated, complex
palate ? a 13-course tasting menu takes you on
a journey of intense flavours and delivers some
thoroughly surprising ingredient combinations.
At Hotel Plaza Grande (plazagrandequito.
com), an historic, grand hotel refurbished by
Swissotel, lunch often turns into an impromptu
cookery class ? typically ceviche ? where you work
alongside the staff, enjoying the fruits of your
labour. With a trip incorporating November?s
D韆 de los Muertos (Day of the Dead), we also
learn to make traditional colada morada (a spiced
berry drink), served with guaguas de pan - small
decorated brioches in the shape of a baby.
For a great base in Quito, the boutique Hotel
Marquiz (hotelmarquiz.com.ec) is delightful and
offers a warm welcome - it?s clean, modern, and
perfectly located for sightseeing.
All aboard the Tren Crucero
Planes, trains and automobiles are all options
to help you enjoy what Ecuador has to offer, but
we leave Quito on a Train of Wonders cruise.
Travelling in panoramic carriages, it?s a privilege
to sit back and marvel at the beauty and diversity
of the countryside as it unfolds in front of you.
Day one: we head north of the Equator,
glimpsing snow-capped volcanoes punctuating
134
the horizon. Lunch is served at a traditional
150-year-old, immaculately preserved familyowned Hacienda. A hearty soup is followed by a
ceviche starter, then a main course of meat, corn,
plantain and rice ? all in enormous portions.
Given this country?s rich sugar and chocolate
heritage, you?ll find juices with every meal, as well
as encountering the most incredible desserts.
Day two: Today?s travel reveals the Avenue
of Volcanoes. If you?re lucky with the weather,
you can spot all 20 volcanoes from the train.
We eventually arrive in Urbina, 3,600m above
sea level, at the foot of Mount Chimborazo ? the
farthest point from the centre of the Earth due
to our planet bulging out at the Equator. It?s
here that we met Balthazar, the last remaining
ice-merchant who follows his ancestral trade in
mining ice and selling it at the market.
Day three: A steam locomotive cuts through
colourful purple, yellow and red quinoa fields. We
continue south towards the mythical Devil?s Nose
pass, a vertiginous descent of 450m zig-zagging
down to the Chanch醤 river gorge, crossing an
impressive cloud forest towards Bucay. It?s here
you move from the Andes to the Tropics, with the
country literally changing before your eyes.
Day four: Leaving the forest, we head through
the open plains. Rice, sugar cane, pineapple and
banana plantations pass by until we stop for
lunch on the tracks outside Hacienda La Danesa,
an exclusive resort with luxury lodging and fine
dining at its core. Lunch is amazing, and a fitting
final meal on this once-in-a-lifetime journey. On
the final leg of the trip to Guayaquil, cocktails in
hand, we are baffled as to why more people don?t
explore this beautiful country.
Train of Wonders - Quito to Guayaquil, 4 days4 nights, US $1,650pp, trenecuador.com
The buzz of Guayaquil
The port city of Guayaquil is bustling and humid
? there?s a casual energy and the taxi drivers are
loco. Hotel Del Parque (hoteldelparquehistorico.
com) was originally downtown, but physically
lifted and moved to the Parque Hist髍ico where
the hotel ? and the separate restaurant of Casa
Juli醤 ? now stand. 44 rooms sprawl across two
floors, surrounding relaxing, open air courtyards
filled with tranquil plants and fountains.
Juan Carlos Ord篑ez, the hotel and restaurant?s
executive chef, is only 32, but it?s this energetic
visionary who dreamt up Hotel Del Parque.
His vision was to build a world-leading hotel
and restaurant - and have Latin America?s 50
Best finally take notice of what Ecuador has to
offer. He takes us on a tour around the markets
and restaurants of the city to sample stunning
flavours from streetfood eateries - like the
amazing gust conchas black clams at Mercado De
Sauces 9, the tasty cazuela from El Pez Volador,
and the breakfast dishes at Caf� Chonero.
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Quito: Where to eat
For incredible gastronomic tasting menus,
make a visit to Urko or Zazu
? For
jaw-dropping views, it?s Mosaico in the city
or El Crater near the Pululahua viewpoint
? For
fine dining - Swissotel?s Hotel Plaza Grande
? What to see & do
Witness the trickery of the Equator?s swirling
waters at the Equator Museum
? Go
on a beer tasting at Cerveceria Quiteno
? Cleanse
your soul with some of the ancestral
medicines you?ll find at San Francisco Market
? Marvel at the gold in ?La Compania? Church
? Learn to cook at Hotel Plaza Grande La Ronda
? goodthingsmagazine.com
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Chocolate dreams - how to make ?black gold?
cacao plantation tours demonstrate how
chocolate is made ? and it?s fascinating. The Arriba Nacional cacao variety
farmed and harvested here grows only in Ecuador; regarded as some of the
finest money can buy. Freshly-harvested cacao pods are chopped open,
displaying the many lychee-like fruits that each conceal (and protect) a single
cacao bean - around 40 per pod. After fermentation and sun-drying, the
beans are readied for shipment. A chocolate-maker roasts them, cracks them
into nibs, grinds them and conches them into chocolate along with varying
amounts of cacao butter and sugar. A final tempering gives the chocolate the
clean snap and glossy shine we know and love. haciendaladanesa.com
AT HACIENDA LA DANESA IN GUAYAQUIL,
136
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?By the final leg of the trip, we?re struggling to understand
why more people don?t explore this beautiful country?
JOIN US!
GOOD THINGS/ECUADOR
SUPPER CLUBS
We will be hosting a series
of supper clubs in 2018 to
enable you to experience the
highlights of Ecuador?s cuisine.
Look out for details and
upcoming dates at
goodthingsmagazine.
com
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For the love of food
There?s something special going on with
Ecuador?s food scene. From the tasting menu
at Urko in Quito, to Dos Sucres and Ros閑 in
Cuenca, to the Huecas, the country is making
new statements with its cuisine. Testament
to the trend are Casa Juli醤 and Guayaquil?s
La Pizarra ? championing all that?s edible
about Ecuador. Young chefs like Juan Jos�
Mor醤, Howard Kujan, Daniel Maldonado,
Daniel Contreras, Juan Carlos Ord篑ez and
Santiago Granda are driving the movement
and recently launched ISAC (Instituto
Superior De Arte Culinario Guayaquil) to
highlight their craft.
Make it real...
TRAVEL TO GUAYAQUIL with AirEuropa, which offers four
weekly flights departing from London Gatwick. Business Class
has just 24 seats, and further perks include Mediterranean menus
and premium drinks with extensive entertainment, Sky priority
check-in counters and priority fast track security access, extra
luggage allowance and priority baggage unloading.
Return flights start from �54.30pp.
For more details, see the website aireuropa.com
For general information about where and when to visit, see
ecuadortravel.com/tourism
138
Cruises of varying lengths on the
Tip Top II catamaran are available
from $2,883pp, rwittmer.com
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South Tyrol seeks
dolce vita skiers.
South Tyrol seeks you.
Discover South Tyrol ? the Alps? best-kept secret. You?ll find
1,000 km of perfect 璸istes in this stunning winter wonderland,
where the sun shines 300 days a year. And when you?re finished
skiing for the day, bask in the midst of the Dolomites while you
sample some of the area?s sensational food and drink.
www.suedtirol.info/dolcevita
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LUXURY ESCAPES
When evening comes, we dine in style, enjoying
the tasting menu at Casa Juli醤 where every
detail is a delight. Highlights include shrimp
and clam ceviche, a traditional metal lunchbox
filled with llapingachos potato patties and black
cheese-filled breads with honey and salsa, and
sea bass cooked in a banana leaf, served topped
with a stunning reduction. One of the night?s most
memorable desserts is made entirely of plantain,
whilst another lets us sample our first goats?
cheese ice-cream ? which is weirdly delicious.
The culture of Cuenca
mages: iStock
Whilst Quito is the capital of Ecuador, Cuenca is
its cultural home and a UNESCO World Heritage
site. Between Guayaquil and Cuenca is an
incredibly scenic drive up to the national park of
The Cajas, some 4,200m above sea level.
Cuenca?s historic centre boasts colourful,
immaculately-preserved colonial Spanish
buildings, cobbled streets, and beautiful public
spaces - including its main square. The city is safe
to walk around and easy to navigate, and there?s
lots to do including a beautiful flower market.
We dine at Dos Sucres, owned by celebrated
young chef Daniel Contreras and his family. The
focusz is on sustainable local produce grown by
agricultural partners. The approach inspires us
to visit an organic farm close to the city, where
the farmer still uses traditional Incan ploughing
methods and acscribes to centuries-old beliefs.
We are staying at Hotel Mansi髇 Alc醶ar
(mansionalcazar.com), a protected building which
has been converted to a stunning luxury hotel.
Everything has been preserved in time, with every
detail untouched, save for the odd bit of modern
refinement and technology.
From the hotel, head east to soak up the Parque
Etnobot醤ico Pumapungo and its Incan ruins, as
well as some of the extraordinary shrunken heads
from traditional tribes. Or head west of the city
to visit one of the hot springs naturally forged
into the hills. Spa Piedra de Agua is delightful,
with spacious outdoor facilities and wonderful
underground spas carved out of the stone. Here,
hot and cold mud, natural spring pools and
steam hot boxes work their magic on our travelweary limbs. Our lunch stop is at the highly
recommended Ros閑, a brasserie whose menu
features delicate soups, ceviches, empanadas and
chicken - each dish wonderfully in line with the
wave of gastronomy newly spanning the country.
The early evening return drive through The
Cajas takes us past wild alpacas, llamas and
vicu馻s ? like sheep on the Brecon Beacons ? and
the stunning sunset over the blanket of clouds
literally takes my breath away.
The Galapagos
You can take an internal flight from Quito or
Guayaquil to Baltra in this amazing archipelago.
A short coach ride from the airport takes you
to the port where most of the resorts are, but
also, most importantly, the boats waiting to take
you to the islands. On Santa Cruz, The Darwin
Centre is a must-see, where some of the island?s
giant turtles are protected as part of a breeding
programme. The town has a real Pacific/Hawaiian
surf vibe, and fishermen work in the port whilst
pelicans and sea lions squabble for scraps ? with
us standing right in the mix.
Many people opt to stay on Santa Cruz island,
taking day trips to the different islands, returning
at night to a hotel. Whilst some of the hotels
are delightful, we?d strongly recommend taking
an organised boat tour to best experience the
Galapagos. Our cruise, Tip Top II, is aboard a wellequipped catamaran holding 16 guests. Cabins
are simple yet spacious, and the living quarters
allow for fun dinner parties as well as sunbathing.
We?re travelling in style, but most importantly, we
travel at night, arriving at a new island each day,
ready to explore.
Natural wonders
The magic of The Galapagos is never ending. Each
island offers a completely different geological
spectacle; from the white sand on Chinese Hat to
the scorched red earth of Rabida - which is home
to hundreds of female sealions and their pups as
well as the odd irate bull covering his territory.
It?s also where curious juvenile Galapagos hawks
swoop in for close inspection.
Wander trails to find lava lizards and iguanas,
as well as a number of different Darwin finches.
Flamingos, frigatebirds, mocking birds and
Galapagos doves all form part of the incredibly
diverse tapestry. Diving is possible, but with
limited availability - although snorkelling with
an experienced guide is still very special. Look
out for sealions, sharks, rays, penguins, marine
iguanas and turtles, not to mention the amazing
coral and tropical fish. There?s so much of the
unspoiled to discover; so much flora and fauna
above and below the water.
We cross paths with other tours, and some
of the guides seem disinterested and more
concerned with timekeeping than enjoying the
experience. But we are lucky. Our guide Etienne
is charming and truly cares about this stunning
place and its conservation, and is mindful of our
enjoyment and ensuring our experience isn?t
hindered by rushing. Typically, visitors to the
Islands stay for 8-15 days, and there?s plenty to see
during that time. From start to finish, the whole
experience is nothing short of magical.
Ecuador is a dark horse - one we truly fell in
love with. We arrived in this unique country
not really knowing what to expect during the
journey, and we left with a deep-seated belief that
it?s an amazing, beautiful and diverse place that
deserves to be explored and explored.
goodthingsmagazine.com
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LUXURY ESCAPES
MexicoCATHY ZP READ.indd 140
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The art
of cooking
For Martha Ortiz, the chef behind London?s hottest new Mexican
restaurant, everything from poetry to paintings inspires her work
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LUXURY ESCAPES
N
amed by Ferran Adria? as one of his
all-time favourite chefs, Martha
Ortiz opened Dulce Patria in Mexico
City in 2011 in the luxury hotel Las
Alcobas. One of the first Mexican female chefs to
establish herself at the forefront of gastronomy,
Ortiz?s dishes all have abstract names deriving
from her love of literature and the arts.
Fine local ingredients and plenty of colour
combine to enhance the overall effect; Dulce
Patria boasts an avant-garde interior as
colourful, exuberant and idiosyncratic as the
food Ortiz creates. The bar serves cocktails,
mezcal, tequila, flavoured raspados and other
pequen?as delicias fri?as, while the menu offers
ceviche, tostadas, guisados colorados and aguas
frescas crowned with flowers. Mexican wines are
also featured. The chairs, textiles and crockery
are all made by Mexican artisans.
Childhood dreams
As a little girl, Ortiz aspired to be either Maria
Callas or a museum curator. Because her
mother was an artist, she grew up surrounded
by creatives, among them the diplomat, poet
and Nobel Laureate Octavio Paz, and the painter
Rufino Tamayo.
the sensuality of love, you feel the kiss of burning
chillies in your mouth. So you say, ?Ahhhhh, I am
Mexican?!?
Guilty pleasures
With her mother?s artistic personality balanced
by her father?s profession as a doctor, Ortiz
came to believe that ?cuisine is science and art
at the same time?. Her parents loved to read, as
she does, and she believes that it?s a life habit
that cannot be over-emphasised ?because when
you read you think, and when you think you can
invent?. The novel she best remembers reading
while still at school (where it was banned) was
Captain Pantoja and the Special Service by
Mario Vargas Llosa, whom she saw on television
when she was nine and recalls as being ?so
handsome?. The book, she says, was a ?hidden
love and guilty pleasure?.
She recalls Octavio Paz coming to dinner with
?Marie-Jose?, his beautiful and amazing wife ...
She looked like Brigitte Bardot or something, a
very sensual and beautiful woman. And he had
wonderful, wonderful eyes ... I?d just read Piedra
de Sol, which I think is one of the best poems of
the 20th century, and I had to come downstairs
and try to see this man?.
Her menus draw inspiration from a wide range
of sources: opera; the visual arts; an insatiable
reading habit; and Mexican women whose lives
have influenced her - among them the poet Sor
Juana Ine?s de la Cruz, the artist Frida Kahlo, and
the many home cooks of Michoaca?n.
About her daily routine, Ortiz says, ?I love to
walk, I need the market, and I love to see people.
And I love to say hello ... I like people ... I like
to live.? The sensual side of Mexican cuisine is
important to her, born as it was out of a blending
of cultures and culinary habits. ?In Mexico,?
she observes, ?part of the libido comes through
cooking. We are such a guilty culture that the
food has to be sensual...?
The ecstasy of ingredients
?We have a very sophisticated culture, very
mystical and magical and energetic ... We are
very ?body-present?, but we are food-present.? She
cites mole as a perfect example of this theory:
?When you try a mole, you feel the ecstasy
of 50 ingredients ... When you try these 50
ingredients, you feel the spirit of love, you feel
142
And she was taught about literature by Sergio
Ferna?ndez, a Proust expert. ?In the end, I really
enjoyed it,? Ortiz remembers. ?Because when
you have these stories, they are fantastic, and
you have your imagination. For a day you can be
maybe Ophelia, and for another day Madame
Bovary, and for another day Anna Karenina.?
She admits to being a ?frustrated writer?
herself, and she enjoys drawing, even if her work
is ?horrible?. ?I don?t go to the market to see dead
fish,? she jokes. ?I get inspired. I get inspired
by stories. I say, ?I want this dish to taste like
blackness?. And what does black taste like??
From Mexico: A Culinary
Quest by Hossein
Amirsadeghi, published
by Thames & Hudson
with TransGlobe
Publishing, RRP �
Photography � Adam Wiseman, Hossein Amirsadeghi, Carlos Alvarez Montero, Maryam Eisler
?In Mexico, part of the libido comes through
cooking. We are such a guilty culture that
the food has to be sensual...?
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LUXURY ESCAPES
NEW
HORIZONS
After the success of
Dulce Patria, Martha?s
first project outside Mexico
is Ella Canta in Park Lane?s
Intercontinental Hotel,
which just opened to
rave reviews
The Popocat閜etl and Iztacc韍uatl volcanoes
overlooking the Valley of Mexico
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LUXURY ESCAPES
WINTER SUN SPECIAL
Chasing the
SUN
Pack your passport and say goodbye to grey
skies. Somewhere in the world there?s a lounger
with your name on it...
ZANZIBAR CALLING
The average January
temperature in this Indian Ocean
archipelago is 27癈. In London
it?s 5癈 ? you do the maths...
Like that? You?ll love...
THE MAGIC OF INDIA Taj Safaris has four
glorious lodges, including Banjaar Tola
in Kanha National Park. At the end of
a dusty safari, the luxurious tents
with their romantic decks round
off the perfect day. Or how about
the latest Taj property in Nepal;
Meghauli Serai in UNESCO World
Heritage Chitwan National Park?
tajhotels.com
144
THE RICHES OF COSTA RICA
From catatonic sloths to
screaming howler monkeys, the
exhilarating Discover Costa Rica
experience takes in the kind of
wildlife that normally has a David
Attenborough voiceover. The
16-day trip staying in eco-friendly
lodges and hotels departs until
the end of January 2018, from
�629pp. exodus.co.uk
goodthingsmagazine.com
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LUXURY ESCAPES
TANZANIA +ZANZIBAR
= DOUBLE DELIGHT
Be sure to pack those aviator shades, because
this twin-centre trip uncovering the wealth of the
Tanzanian wildlife is simply dazzling. Via a series
of Cessna flights, you?ll get the chance to spot the
leopards and lions of the Tarangire National Park,
catch the hippos, rhinos and zebra of the famous
Ngorongoro Crater, and discover the giraffe,
elephants and cheetahs of the Serengeti. Then,
on the 10th day, you get to swap safari boots for
flipflops at The Residence Zanzibar for four days
of chilling out, spotting dolphins from a glassbottomed cruiser, and looking back on all those
amazing photos. theluxuryholidaycompany.com
THE BIG FIVE IN SOUTH AFRICA
We?re talking bottlenose
dolphins in the waters east of
Cape Town, seals and African
penguins in Port Elizabeth,
and southern right whales
just off the Hermanus
coastline. And you can
see them all with Hayes &
Jarvis ? adrenaline junkies
can even cage dive with
a great white shark! From
�799pp. hayesandjarvis.co.uk
THE BIG BLUE IN SRI LANKA
With a 200-strong pod of
blue whales six miles offshore,
hotels Cantaloupe Aqua and
Cantaloupe Levels are making
the most of the ocean?s natural
wonder. With their Big Blue
experience, guests can watch
these majestic animals up
close and even pay a visit to
the Kosgoda Turtle Hatchery.
cantaloupehotels.com
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LUXURY ESCAPES
Shout it from
the rooftops
The latest resort from Caribbean specialists
Sandals is Sandals Royal Barbados, the first to
offer a rooftop infinity pool and bar. In another
first, Chi Asian is the operator?s inaugural
Chinese-Japanese fusion restaurant - and one
of five choices at the resort. To ring the culinary
changes, try a different cuisine every night
with the exchange dining programme that
includes 11 more restaurants at nearby Sandals
Barbados. sandals.co.uk
FLIGHT NEWS
The Seychelles gets a boost
from March 2018 when British
Airways爎elaunch direct flights to
the archipelago.燱ith no lengthy
layovers in Dubai, Abu Dhabi or
Doha, you can afford the 20 minutes
it takes the helicopter transfer from
Mah� to whisk you to the 650-acre
island of F閘icit� for a stay at Six
Senses newest resort; the fabulous
30-villa Zil Pasyon. scottdunn.com
5
1
FOR FOODIES
When dinner is always the pinnacle of your day?
1. Velaa Private Island, Maldives
Chef Gaushan de Silva worked at the royal palace in Jordan, so expect
majestic plates at this luxury resort where the guest to staff ratio is 1:8.
Break up long days by the pool with a gourmet cooking class or winetasting in the Maldives? largest cellar. velaaprivateisland.com
2. Amanpuri, Thailand
The Aman group announced a new culinary concept earlier
this year. Called Nama (the reverse of Aman and Japanese
for raw), it celebrates washoku - meaning harmony in
food. Each resort will tailor the concept to their region?s
produce; accordingly, the Amanpuri menu will team with
seafood from the waters around Phuket. aman.com
3. One@Only, Cape Town, South Africa
Home to Africa?s only Nobu, this resort also celebrates
local flavours at Reuben?s Brasserie, with more casual
wood-fired pizzas at poolside Isola. oneandonlyresorts.com
4. Mondrian Doha, Qatar
The architecturally breathtaking Mondrian Doha features
two world-class dining experiences ? CUT, the Beverly Hills
steakhouse from Wolfgang Puck, and Japanese/Western fusion
from the legendary Masaharu Morimoto. mondriandoha.com
5. Knai Bang Chatt, Cambodia
Canada-born Jay Scaife heads the team producing dishes like
pan crisp crab cake with tomato shrimp bisque rose and cherry
tomato confit at the hotel?s open-air The Strand, and the new
Sailing Club Restaurant and Lounge. knaibangchatt.com
3
4
5
2
HOT OFF THE PRESS? Italian-owned Baglioni is bringing la dolce vita to
146
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PERFECT SENSE
The azure waters are a
natural wonder for divers at
Six Senses Laamu, where
dolphins swim and turtles
are celebrated with their own
festival. sixsenses.com
BUBBLY ON TAP
A new sushi bar, plus
Ocean-View Suites with
a BBQ butler and pressfor-Champagne button?
Phuket?s Nai Harn has all
the bases covered?
thenaiharn.com
Maldives
SAY MAC
?N? CHEESE
If you thought the US was
the place for mac ?n? cheese,
the new Mr. Mac artisan
truck at Beaches Turks &
Caicos may blow that theory
out of the turquoise waters.
Try the world-famous
snack 10 ways, including
Cajun and Mediterranean
varieties, and follow with
an ice-cream from the
Curls n? Swirls爒intage
Volkswagen truck. Both
are part of upgrades at
the award-winning resort.
beachesresort.co.uk
That?s what we call... A VILLA
The 10 private villas in the grounds of the stunning Es Saadi resort in
Marrakech are out of this world (and probably most people?s budget!)
You can always dream... essaadi.com
a 96-villa resort in the Maldives from March 2018. baglionihotels.com
goodthingsmagazine.com
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T H E JANUARY
SAIL S
Dust off the deck shoes and hit the
high seas for some winter rays
WHAT?S THE BUZZ ABOUT...
Ochos Rios?
Seabourn Cruises
P&O Cruises
1. Atlantic crossing Join Seabourn
on its 19-night winter sailing from
Brazil to South Africa and call in
at Tristan da Cunha, the remotest
island in the world, out in the
middle of the South Atlantic.
Other stops include the majestic
mountains of Cape Town, and the
deep lagoon of Namibia?s Walvis
Bay with its mesmerising pelicans
and flamingos. seabourn.com
Ochos Rios (eight rivers) has long
been a magnet for the glitterati.
Noel Coward, Errol Flynn and
Bond creator Ian Fleming all
enjoyed the Caribbean sun in this
corner of northern Jamaica. And,
when Marilyn Monroe married
Arthur Miller in 1956, they spent
their belated honeymoon at
Jamaica Inn, a timeless hideaway
tucked away on a sandy cove
just east of Ochos Rios. With 45
suites and seven cottages with
private plunge pools tucked away
in the grounds, it?s a hard to drag
yourself away, but adventurous
visitors shouldn?t miss nearby
Dunn?s River Falls. Clambering up
this natural phenomenon behind
a nimble guide is challenging,
fun, and thoroughly deserving of
007?s favourite Martini
back at the hotel.
jamaicainn.com
2. Caribbean jetset Jump aboard
the 14-night P&O Cruise from
Barbados to Curacao, Aruba,
Grenada, St. Vincent, St. Lucia,
Tortola, St.Kitts, Antigua and
Dominica, and you can literally
fly above the water with a
thrilling 45-minute jet-board
experience in Aruba. Cruise
from �499pp, jet-board �pp.
pocruises.com
3. Celebrity Cruises Dig deep
into the culture of Abu Dhabi,
feast under the stars, and enjoy
immersive experiences curated
by Celebrity Cruises? destination
expert and renowned adventurer,
Ben Fogle. From �6pp, part
of the 12-night Arabian Sea &
India Cruise departing on 2
January 2018. From �200pp.
celebritycruises.co.uk
Celebrity Cruises
HOT OFF THE PRESS? Six Senses is to open a new Israeli resort in the
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LUXURY ESCAPES
KENYA BY
THE SEA
Indian Ocean fans should
raise Kenya?s signature
dawa (vodka, honey, lime
and sugar) to celebrate
the January reopening of
the five-star Hemingways
Watamu in Watamu
Marine National Park, with
13 new deluxe ocean-view
rooms. Home to turtles,
barracuda, whale sharks
and coral reefs, the ocean
theme washes into the
restaurant too, with dishes
such as crispy lamu crab
claws and bahari calamari.
hemingwayscollection.com
That?s what we call... A BEDROOM
Walking tours rule for guests at Sand Rivers Selous in Tanzania, so this is the perfect
bed to flop onto post-hike and rest your weary body. nomad-tanzania.com
3
FOR SOOTHING THE SOUL
1
When it?s time to nourish the spirit, too
1. Heritage Le Telfair, Mauritius This blissful five-star just
reopened, newly boasting a pavilion for Tai Chi, yoga, pilates
and Qigong, plus bespoke wellness packages. Healthy
breakfast corners are part of the holistic approach, plus you
can try the massage lesson for two and take your new-found
skills home with you. slh.com/telfair
2. Banyan Tree Samui, Thailand What could sound sweeter
than watching trained monkeys picking coconuts on a coconut
farm? Well, sampling the Banyan Tree Samui?s unique Coconut
Immersion Spa treatment comes pretty close. It includes a
pineapple and coconut scrub followed by an Island Dew
massage, with fresh coconut jelly and juice to finish.
banyantree.com
3. Soul & Surf, Sri Lanka This itinerary makes us drool.
Yoga before breakfast, catching the waves before
lunch, afternoon meditation, then back to the beach
for a sunset surf. Just some of the many attractions
at Soul and Surf?s newest location, a 12-bedroom villa
near Ahangama in Sri Lanka?s south. soulandsurf.com
3
2
Negev Desert in November 2018. One for next winter?s diary? sixsenses.com
goodthingsmagazine.com
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LUXURY ESCAPES
Pick of the
TROPICS
Sophie Ritchie discovers the sun-kissed charms of the Caribbean island
of Nevis, where the mango has gained near-iconic status
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LUXURY ESCAPES
T
here aren?t many destinations
that can offer visitors wild
monkeys running across their
bedroom ceiling as a wakeup call, or the chance to see roaming
donkeys during breakfast. Equally,
there are few places in the world quite
as special as the little tropical island of
Nevis. And then there are the mangos!
Now, take me to a supermarket and
show me the fruit aisle, and I?d be able
to point out a mango without much
difficulty. In Nevis, however, there
are 44 varieties ? and they all serve a
different purpose. Some are tart, some
are decadently sweet. Some are huge,
some are mini. It?s like the Olympics of
the mango world. There?s no cookiecutter end purpose for the fruit either.
Grated and Polly mangos are supreme
for salsas, while others are perfect for
pur閑s and juices. Locals know them
like the back of their hand, and the
fruit grows in abundance all over the
mountainous terrain. While none of
the fruit is exported, some people have
started bottling mango jams, sauces and
salsas in kitchen-run operations.
Out and about
SAVE THE DATE
The annual Mango
& Food Festival is a fourday-long event that takes
place every July -playing host
to an enormous island-wide
display of culinary creativity,
with demonstrations,
special suppers, chef
cook-offs, cocktails
and more.
When not devouring mango, there?s
plenty to do during a Nevisian stay.
Explore the vibrant Botanical Gardens
of Nevis to marvel at its tropical plants,
flowers and trees, then pitch up at its
chic Oasis In The Gardens restaurantmeets-bar to try a Purple Rain cocktail
and sign the guestbook that boasts
the signature of Canadian PM Justin
Trudeau himself.
Adventure-seekers with a thirst for
heights can take on the challenge of
climbing Mount Nevis, a 3,232ft slippery
hike with awe-inspiring views described
by locals as ?like climbing an ice-cream
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LUXURY ESCAPES
cone?. For an afternoon of utter
relaxation, on the other hand, spoil
yourself with a private catamaran
trip with Leeward Islands
Charters and enjoy a few hours
of sunbathing, snorkelling and
endless sipping in the heat of the
Caribbean sun. Should you fancy a
cocktail with a serious kick, pull up
a chair at Sunshine?s Bar & Grill to
order a Killer Bee ? a famous rum
punch that knocks you for six in
delicious fashion.
MAKE IT REAL...
BA offers two flights per week to and from St. Kitts on
Wednesday and Saturday via London Gatwick.
Flight time is 9 hours 50 minutes, including a brief
stopover in Antigua. Nevis is a 10-minute ride from
St. Kitts by water taxi. For the best packages and to
book visit ba.com/stkitts or call 0844 4930758.
There are also daily flights to Antigua with BA and
Virgin, with Caribbean Helicopters offering direct
connections to Nevis on Fridays, Saturdays and
Sundays. For more information, visit nevisisland.com
or follow Nevis Naturally on Facebook and Twitter.
Private paradise
If it?s elegance and privacy
you?re after, book a room at the
Relais & Chateaux Montpelier
Plantation & Beach. Resting in
Nevis? southern hills, this former
sugar plantation turned luxury
hotel resides on the historic
Montpelier Estate. It?s familyrun with excellent service,
and rooms are spacious,
TV-less and boast simple yet
elegant decor, along with little
touches like fresh flowers and
Molton Brown toiletries. For
uninterrupted seclusion, this
quiet hotel is ideal, but it?s the
food that makes the Montpelier
really stand out, along with a
fabulously stocked rum and
wine cellar. Menus here focus
on serving quality local produce
with a contemporary edge ?
think crunchy cinnamon fried
banana and coconut parfait ?
plus the hotel?s head chef was
crowned champion of 2017?s
Mango & Food Festival?s chef
cook-off - accolade indeed.
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Bespoke, luxury holidays created by an experienced, trusted
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this is what we offer at Inspiring Travel Company. Whether
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excellence at every turn means you receive impeccable service
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08/06/2017 15:39
08/06/2017 15:21
LUXURY ESCAPES
Silence is
GOLDEN
...and so is the winter sunshine in Fuerteventura. Sophie Ritchie
discovers sandy splendour, heavenly menus, and an ocean of calm
W
hen it comes to switching off, a stay
at the five-star Gran Hotel Atlantis
Bahia in Fuerteventura is like a
satisfyingly good stretch. Located
on a glorious beach in Corralejo, there?s little
sound apart from the gentle lapping sea. The
sense of tranquility is impossible to fight ? even
the fiercest of workaholics reside happily on the
sun loungers. Total relaxation begins at check-in,
itself where there?s a welcoming glass of bubbly
before you?ve even pocketed your room card.
Let the reclining begin.
Shut your eyes just for a moment, and imagine
waking up to the gentle sound of breaking waves.
There are no beeping horns, no angry sirens, no
flurry of footsteps. The only traffic you might
encounter is other guests making their way to the
154
breakfast buffet for counter after counter of fresh
meats, creamy local cheeses and enough fruit to
feed a fruitarian family for a year.
Despite the sense of escape though, the hotel
is ideally located ? a 40-minute drive from the
airport, with the nearby old town a relatively easy
stroll away. With six restaurants, 170 rooms and
72 suites, it feels more like a town itself (which is
why the signposts come in so handy).
Make the most of the surroundings and go
for a room with an ocean view to enjoy the
endless Atlantic skyline, complemented by regal
decor in a Moroccan meets Canarian style. The
little details make all the difference and this
hideaway is full of them. From the toiletries to
the enveloping robes, rooms here are traditional,
gorgeously comfortable and full of detail.
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LUXURY ESCAPES
La Alacena Real
Each of the six restaurants, filled with guests
and locals alike, offers its own style of cuisine.
The culinary crown jewel is undeniably La C鷓ula
de Carles Gaig ? a Grecian-style gourmet spot on
the top floor overseen by Michelin-starred Carles
Gaig and offering beautiful dishes such as blue fin
tuna tartare with watermelon.
For Japanese food fans, Yamatori is an authentic
style eatery with indoor rivers and a menu
brimming with sushi, sashimi and hot dishes.
Sink your teeth into everything from octopus
sashimi to succulent local pork and, if you?re
lucky, enjoy a theatrical teppanyaki experience
with each dish prepared expertly before your eyes
? just watch out for the occasional wave of fire!
There?s also the garden patio of La Alacena
Real or, for something a little more Spanish,
book Las Columnas for heavenly tapas and � la
carte cuisine prepared with ingredients straight
from Espa馻 itself. During the day, Beach Club
Las Palmeras makes a lusciously Mediterranean
lunch stop. Positioned on the water?s edge with
its own pier, there?s a tempting menu of fresh
seafood and local rice dishes that you can wash
down with thirst-quenching cocktails.
MAKE IT REAL
Details at atlantisbahiareal.com/en
Book through classic-collection.co.uk
Catamaran charter fuertecharter.com
Guided tours fuertescout.com
Suite Atlantico
Spend your time?
1. Hidden away Take a stroll down the beach to Coco Beach
Lounge and Club if you?re looking for a little more privacy. You can
order nibbles and drinks at the bar and book one of the private
Bali Beds (which come complete with lavish Taittinger towels).
2. In the spa Make the most of the enormous 3,000 square metre
Bahia Vital spa, the largest on the island, to bask in the steam
rooms, enjoy a range of treatments, or take a dip in the lake-like
pool. Exercise classes are also on offer throughout the week.
3. Exploring A trip to the local old town is perfect for picking
up designer bags or chic trinkets. You can rent a Fuerte Charter
catamaran to sail and sunbathe around Lobos Island, or take
a guided tour with Fuerte Scout for a fascinating few hours
exploring local terrain and famous points of interest.
goodthingsmagazine.com
Winter sun canariesCATHY ZP READ.indd 155
155
18/11/2017 23:18
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24/11/2017 11:10
LUXURY ESCAPES
Paradise
FOUND
Maia Morris discovers steel bands, snorkelling heaven and
saltfish for breakfast on the Caribbean island of Antigua
T
he welcome drink at Carlisle
Bay, the ?Carlisle Breeze?,
is a delicious mix of fresh
pineapple juice and a splash
of lemonade, delicately infused with
a hint of mint. Much like the resort
itself, it?s sophisticated, understated,
and very refreshing.
Set in a secluded bay on the lessdeveloped south coast, Carlisle Bay
looks out over white sand and clear
turquoise waters, surrounded by
emerald green rainforest. On an island
with 365 beaches, this surely has to
be one of the best. Each of the suites
makes the most of this with its own
private balcony or terrace, so you?re
never far from the view.
After the bumpy half-hour journey
from the airport and that muchneeded welcome drink, my palatial
suite is contemporary and cool with
grey plantation shutters and aqua blue
cushions echoing the blue of the sea
outside. Everything else is a stylishly
muted mix of whitewashed wooden
ceilings, oversized white sofas and dark
wood furniture ? it?s not only luxurious,
it?s very welcoming.
There are four restaurants, serving
everything from excellent sushi and
sashimi to Caribbean-style grilled
meats and seafood. On the first night
I plump for poolside Ottimo! for lion
fish dusted with smoked paprika
and served with turmeric mash,
tomato fondue and gremolata. This
delicious fish is a relative newcomer
to Caribbean plates, but Carlisle Bay
is leading the way. It tastes a little like
grouper and is in plentiful supply.
Removing it from the water also
goodthingsmagazine.com
Winter sun antiquaCATHY ZP READ.indd 157
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27/11/2017 13:32
LUXURY ESCAPES
Meet the chef
Lisa Sellers, the British
executive chef at Carlisle
Bay, has been cooking in
the Caribbean for more
than 18 years?
benefits native marine life, as lion
fish otherwise will prey on baby fish,
depleting local fisheries.
Breakfast on the beach
Mornings start with pilates on the jetty
followed by breakfast at Indigo on the
Beach, the resort?s main restaurant
where you can watch the surf lapping
as you eat. The menu reflects the ethos
of all the food at the resort; classic
with accessible Caribbean elements think mountains of fresh mangoes and
papayas alongside pretty pastries. The
traditional breakfast of saltfish and
fried plantain is also delicious.
Suitably full, it?s time to check out
the complimentary activities on offer.
You can brush up on your tennis with
an expert, or go reef snorkelling or
kayaking and paddle boarding out
in the bay. There?s also a two-hour
rainforest hike for a birds-eye view of
the island?s southern coastline.
At an additional cost, you can
even book private charter cruises to
some of the stunning beaches for a
spot of snorkelling, swimming, or a
sumptuous picnic. We take the Carlisle
Bay boat up the coast to historic
Nelson?s Dockyard before stopping off
on the way back to snorkel, passing
leaping rays and turtles as we go.
There?s also The Blue Spa which is
fabulously restrained with a steely
glamour. It may be small, but it
delivers. The facials use products by
organic skincare specialists Voya,
and the menu features wraps, scrubs
and massages. Uniquely, there are
158
treatments for teens too, plus a yoga
pavilion, wet room and sauna.
Steel-y determination
My final night is spent at Shirley
Heights? Sunday Night Barbecue party.
Held every Sunday for over 31 years,
this great mix of pulsating steel band
tunes, barbecued jerk chicken and the
most amazing views down over English
Harbour is a real Antiguan institution.
Yes, it?s unashamedly touristy, but
there are plenty of locals mixing with
the dancing Americans and Brits, the
calypso music is contagious, and the
rum cocktails are strong. Ask any of the
bartenders if this really happens every
Sunday and the reply is, ?Yes? like
church.? Amen to that!
MAKE IT REAL
Room rates from �8 per night
in a Garden Suite, based on two
people sharing, including breakfast
and afternoon tea. Government
tax is charged at 12.5% and service
charge is an additional 10%.
For more details, visit
carlisle-bay.com
What should we try?
Saltfish for breakfast,
cooked with tomatoes
and peppers and served
with avocado, plantain
and ?float?, which are fried
savoury doughnuts.
Do you source locally?
We have mahi mahi, tuna,
wahoo, snapper, grouper
and more. Apart from
salmon, all our fish is locally
caught. Our lettuce, rocket,
papaya, watermelon and
mangoes are all grown
nearby, and Carlisle Bay has
its own vegetable garden.
Describe the style of
food you serve?
I try to mix authentic
Caribbean flavours with
European style, such as a
jerk chicken ravioli.
Where should foodies visit?
Sheer Rocks has amazing
views ? you can waste a
whole day there. For dinner
I love Papa Zouk?s. It has
the biggest selection of rum
on the island, so get a taxi!
And check out the produce
market in St. John?s on a
Saturday ? you?ll see a lot of
the island?s chefs there.
How is Antiguan food
changing at the moment?
Europeans have had a big
influence. You can now
enjoy sushi, Indian, French
and Italian, alongside
Antiguan fare. You can also
still stop on the roadside for
barbecue snacks on
a Saturday afternoon,
when the locals have their
grills out.
Which is the best beach?
Pigeon Beach in English
Harbour. There?s nothing
there, and it has the most
amazing sunsets.
goodthingsmagazine.com
Winter sun antiquaCATHY ZP READ.indd 158
18/11/2017 23:34
Aspen_v2.indd 134
08/06/2017 15:30
Air Europa
& your comfort.
Enjoy Air Europa?s business class flights with
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Every detail counts.
For more information visit us at www.aireuropa.com or
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COMING
NEXT ISSUE
JASON ATHERTON
ON CHAMPAGNE
AND RELAX...
THE BEST WELLNESS
HOLIDAYS
CHEFS? RECIPES
(WITH A DEFINITE
HEALTHY TWIST)
EATING OUT IN STYLE,
WHEN YOU?RE VEGAN
MEET THE CHEF:
MICHELIN-STARRED
MICHAEL WIGNALL
FAVOURITE LUXURY
SHORT BREAKS
IN EUROPE
DON'T
MISS IT!
Feb/March
issue on sale
29 January
A room with a view, the
new Morukuru Beach
Lodge, South Africa,
opening in 2018
Next issueCHCathy.indd 161
27/11/2017 13:33
LAST WORD
Create your own
RESTAURANT
Terence Conran, designer of well over 100 restaurants,
caf閟 and bars, shares his entrepreneurial checklist
S
Bluebird
Bistro
Br
un
o
o, you?ve chosen your location,
found your premises, and got
all your local permissions
in place?but remember
that constructing a medium-size
restaurant costs approximately
�million, with the kitchen being
roughly a quarter of that. A caf� can
cost much less but, even so, a good
coffee machine is very expensive, so
make sure the costs don?t exceed your
estimates. Here are a few pointers
from one who?s been there?
Berber & Q
A. Wong
Find a designer who?s worked on
restaurants before
You?ll probably need a separate
kitchen designer and supplier. If
you?ve found a chef already, get them
involved in the kitchen design so they
can?t complain it isn?t right for them.
Brief your designer
Use very strong words and a letter
to explain the budget must not be
exceeded. Then ask for detailed
drawings of the position of drains,
water, gas and power supplies.
Discuss the general layout
Waiting staff have to take hot food to
the customers, and dirty plates and
glasses back to the wash-up, so they
need space to collect the dirties, and
to house the technology that tells the
kitchen what?s been ordered.
Decide on the look you need
Are you aiming for modern and slick,
or rustic and comfortable? Discuss
colours and materials, especially the
floor, which takes a lot of wear and has
to be easily cleaned.
Consider the ambience
Think about the light and its ability to
be dimmed to soft and mellow. And
think about the acoustics ? a textured
ceiling helps, likewise a carpet, fabric
on seats and banquettes, and space
between tables.
Find a local artist and you could
become a local gallery, selling
their work from your walls
Don?t forget the graphic design of
menus and wine lists ? a strong style
helps you promote via social media.
This is your personal project
Taste every dish before it joins the
menu and all wines before you buy
them. Good luck!
From Eat London
3: All About Food
by Terence Conran
and Peter Prescott,
published by
Conran, RRP �
162
goodthingsmagazine.com
Last WordCATHY ZP READ.indd 162
27/11/2017 13:34
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below the
Treasury, in a series of barrel-vaulted basements.
If you?re a sucker for punishment, have the fieryas-hell Chiang Mai-style larp of chicken (a jumble
of chicken mince, chilli and pepper that will
literally take your breath away). For something
milder, the fried fish pieces are served with a
sweet and sour ?three flavoured sauce? ? all tangy
tamarind and potent garlic. As a finishing touch,
the durian ice-cream will divide opinion, but
what?s food if not a talking point?
LUCKY CHAN?S
Tucked away in hipster Northbridge above what
looks like a launderette is this brilliant (and
completely crowd-funded) noodle bar. D閏or
is tongue-in-cheek (you eat surrounded by old
washing machines and ironing boards) but the
food is delicious. My visit involved lashings of
crab pot ramen, a glut of ?Royale With Cheese?
dumplings ? beef, cheddar, tomato salsa, shiitake
ketchup and Wagyu fat ? and a few too many
rounds of the alcoholic bubble teas (including a
knockout lychee mojito).
Al鴉t
21/11/2017 11:16
LUXURY ESCAPES
Darwin
PEEWEE?S AT THE POINT
Wildflower
It?s all about location, location, location at
PeeWee?s, which sits within a palm tree-filled
nature reserve on the northern end of Fannie
Bay, next to Darwin?s impressive harbour.
Sweeping sea views come as standard alongside
the restaurant?s distinctly Territorian take on
fine dining. Standout dishes include chilled
prawn salad with paw paw and chilli jam and the
double-roasted duckling served with prosciuttowrapped asparagus spears, pastry fleuron,
Kakadu plum and tamarind jus. There?s even
a dessert called The Chocolate Slut (ahem),
a compendium of five different ? but equally
indulgent ? chocolate desserts.?
THE PEARL
The Canadian scallops with black pudding
and the kangaroo carpaccio with walnut and
chocolate are some of the best dishes on offer
at the Pearl ? a coffee-by-day, cocktails-by night
salon-style bar, which is making its mark at
the forefront of modern Darwinian dining.
Pair a whiskey sour with the gin-cured coral
ocean trout, or sip on a hearty stout alongside
pork belly with scallops and black pudding
crumble. The tempting Angus eye fillet also
comes wonderfully-presented alongside vivid
beetroot, ch関re and dukkah. Oh, and expect
to stay out late.?
Hobart, Tasmania
AGRARIAN KITCHEN
Hobart is fast becoming Australia?s alternative
gourmet escape. Leading the charge is the
Agrarian Kitchen, a farm-based cookery school
where guests can milk the resident goats before
churning their own custard, or pet the heritage
pigs before smoking their own pork loins and
wrapping them in belly. It brings a whole new
meaning to DIY. �
MITCHELL?S BAR AND GRILL�
There?s nothing particularly fancy about nofuss Mitchell?s, part of the Hilton hotel, but it
really is the place for local seafood ? serving up
a menagerie of delicious rock cod, just-caught
jewfish, Tasmanian smoked salmon terrine and
Spanish mackerel, all accompanied by a decent
array of very drinkable local wines. NB: the
Kolkata fish head curry is also a must-have.
DIER MAKR
The tasting menu at Dier Makr rotates around
seasonal and even daily variations, such as
smoked tuna belly, fig leaves with apricot, and
sourdough bread made from Tasmanian flour.
The sleek bistro also offers an extensive list of
?minimal intervention wines? and a stellar vintage
playlist on the speakers. If you?re strapped for
time, pop in for the snack-sized sweetbread
?nuggets? or a plate of mussels in cream.
AL谾T
DON?T
MISS!
Images: Graziano Di Martino
Asian influences abound at this modern
restaurant ? all cement-resin tables and underbench lighting ? and the menu is bursting with
playful concoctions, like tempura saltbush with
Green Goddess sauce. Other memorable dishes
include the Water Egg ? ginger-infused custard
with spanner crab meat, fried ginger, fresh lovage
and lovage oil ? and baby banh xeo, a turmeric
pancake with coconut sambal, fig cream and a
marinated, chargrilled prawn.�
PeeWee?s Taste Plate,
a gourmet tour of
the menu?s entr閑s which might include
oysters, scallops, blue
swimmer crab and
pork cheek.
PeeWee?s at the Point
goodthingsmagazine.com
Foodie Oz_v2CATHY ZP READ.indd 127
127
21/11/2017 11:16
LUXURY ESCAPES
The Monday W
morning crew
Since 2006, these Sydney women have kicked off the
week together cooking, laughing, debating and sharing
heirloom recipes from the global Jewish community
128
ith a melting pot of
backgrounds and
heritage, including
Hungarian, English and
Polish, the seed of an idea that was to
become the Monday Morning Cooking
Club soon gathered momentum ? and
followers. The aim was to showcase the
best recipes from their ?food obsessed
community? and the Monday morning
girls ? Lynn, Natanya, Lisa, Merelyn
and Jacqui ? now have three cookery
books under their aprons, plus all their
profits go to charity. We caught up with
them to discover the ingredients of
their success?
goodthingsmagazine.com
MMCC.CATHY ZP READ.indd 128
18/11/2017 21:56
LUXURY ESCAPES
Roasted cauliflower & pear salad Serves 6?8 as a side dish
INGREDIENTS
METHOD
? 1 large cauliflower, broken into florets
1. Preheat the oven to 220癈 and line a
? 60ml olive oil
large baking tray with baking parchment.
? � tsp sea salt
2. Toss the cauliflower florets with the olive
? � tsp granulated garlic
oil, salt, garlic and cumin. Place on the
? 1 tbsp ground cumin
prepared baking tray, and roast in the oven
? 2 firm beurre bosc (brown) pears
for 20 minutes, or until starting to brown
? 1 fennel bulb, trimmed
and crispen at the edges.
? � a lemon, juice only
3. Quarter and core the pears, then shave
? 250ml water
the pear and fennel into strips and place in
? 40g rocket leaves
a bowl with the lemon juice and water.
? 40g shaved pecorino cheese
4. Drain the pear and fennel well. On a
For the dressing
shallow salad platter, layer up the rocket,
? 60ml apple cider vinegar
pear, fennel and cauliflower.
? 60ml extra virgin olive oil
5. To make the dressing, place the vinegar,
? 1 lemon, juice only
olive oil, lemon juice, sugar, Cayenne
? 1 tsp sugar
pepper, salt and pepper in a bowl, whisk
? � tsp Cayenne pepper
together, and season to taste. Dress the
? � tsp sea salt and ground black pepper
salad, then scatter with pecorino to serve.
MORE
ONLINE
For the MMCC
recipe for Sumac
snapper with roasted
chickpea salad, go to
goodthingsmagazine.
com/snapper
goodthingsmagazine.com
MMCC.CATHY ZP READ.indd 129
18/11/2017 21:56
LUXURY ESCAPES
What was your initial motivation?
To create 燼 world-class cookbook.
It had to be able to sit alongside any
chef?s book on any bookshelf, and have
unbeatable fail-proof recipes. We knew
there were heirloom recipes ? from
the older generation and ours ? and
we wanted to create a snapshot of our
community. It took five years for our
first book to come out; none of us had
ever written or published a book before
and it was a steep learning curve.
�
Are there ever any arguments?
We like to say we have very active
discussions! The truth is we have lots
of arguments and debates about which
dish is best, but we have never had a
real argument. Over the last decade
we have become a true sisterhood.
Monday morning has become the best
day of the week.
�
Where do you find inspiration?
Our first book, Monday Morning
Cooking Club - The Food, The Stories,
The Sisterhood curated爐he best recipes
from the Sydney Jewish community.
Not Jewish food爌er se; just delicious
food from Jewish homes. We asked
friends and family who was the best
cook they knew, then asked for their
best recipes. We were looking for those
dishes which爌eople cook to nurture
family and friends. Those recipes you
desperately want to copy on a scrap of
paper before you leave their house!�
�
Tell us about your new book?
We realised there was a bigger story,
and The Feast Goes On came out in
2014. That begged the question, there
must be more great cooks, more great
dishes and more stories from around
the world, right? It was an interesting
challenge, finding cooks from around
the world while sitting at our computers
in Australia, but we managed it for It?s
Always About The Food. This a snapshot
of the global Jewish diaspora through
recipes and stories.
�
How was your search for the
most-loved Jewish dishes?
Harder than we thought. First you
have to research who to ask. We
emailed friends, family and community
organisations far and wide. But
then you have to wait for a response
(and beg, plead and cajole to get the
response). The recipes needed to
130
?We?re part
good marriage,
part business
colleagues and, more than
anything, really
close friends?
be different from
those in our first
two books and, of
course, delicious.
We?re so happy
with the recipe
mix, and the cooks
who feel like part of
the MMCC family.
�
Any favourite
anecdotes?
We received an email from a
lady in Nova Scotia asking for Sydney
restaurant recommendations爁or an
upcoming trip. Over several emails,
a friendship formed, and we realised
Gloria was as obsessed with cooking
as we were. Then, by coincidence, we
bumped into her in Sydney!燱e?d never
seen a blueberry tart recipe before, let
alone one from Nova Scotia. Hers is so
drop-dead photogenic that it?s now on
the back cover of the book. All from a
little request for a restaurant?.
What?s next?
We?re working on our fourth book,
which will be almost
all sweet, with
a teeny bit of
savoury for some
semblance of
balance. We talk
about doing a TV/
radio show from
time to time, and are
waiting for the right
moment. We might start
with a podcast.
�
The Australian food scene is on a
high ? where do you like to eat?
Australian food is unique because it
travels across so many cultures and
our ingredients are great quality. It?s
possible to eat really excellent food
from a different cuisine every night
of the week. We all have our favourite
chefs and it?s so hard to choose, but
most recently we have been excited
about燤ichael Rantissi and Mike
McEnearney. Some of our favourite
places include Sean?s Panaroma, Billy
Kwong, Mr. Wong, No. 1 Bent Street,
Little Jean, and Kepos and Co.
Mandarin cake with marmalade syrup Serves 10-12
INGREDIENTS
5. While the fruit is cooking, make the
? 4 thin-skinned mandarins (about
marmalade syrup. Place the mandarins and
480g in total)
limes in a large, heavy-based saucepan.
? 1 lemon
Add the water and bring to the boil, then
? 6 eggs
reduce the heat to low and simmer for 1
? 300g caster sugar
hour, or until the fruit is soft.
? 300g ground almonds
6. Add the sugar and simmer for at least 1
? 1 tbsp baking powder
hour, or until a rich syrup forms. The syrup
? whipped cream, to serve
should reduce to 500ml. Strain off 125ml
For the marmalade syrup
of the syrup into a heatproof jug, add the
? 3 mandarins, thinly sliced and deseeded
brandy to the strained syrup, and set aside.
? 2 limes, thinly sliced and deseeded
7. Preheat the oven to 180癈.
? 1 � litres water
8. In an electric mixer, whisk the eggs
? 690g caster sugar
until creamy and light. Add the sugar and
? 1 tbsp brandy
whisk for a few minutes. Add the ground
METHOD
almonds and baking powder and whisk for
1. Line a 22cm spring-form cake tin.
1-2 minutes.
2. Wash all the fruit very well; do not peel.
9. Fold in the fruit pur閑 and pour into the
3. To make the fruit pur閑 for the cake,
prepared tin. Bake for 1 hour 10 minutes, or
put the mandarins and the lemon into a
until a skewer inserted in the centre of the
saucepan and cover with water. Bring to
cake comes out clean.
the boil, cover, and simmer over a medium-
10. Remove from the oven and prick the top
low heat for 1 hour, or until the fruit is soft.
of the cake all over with a skewer. Pour the
Drain and set aside to cool.
strained syrup over the top, and decorate
4. Cut the fruits in half and remove the
with the peel from the syrup. Cool in the tin.
seeds. In a food processor or blender,
8. Serve warm or at room temperature with
pur閑 the unskinned fruit, then set aside.
extra marmalade syrup and cream.
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Good Things Magazine, journal
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