Innholdsfortegnelse for May 2019 i Gourmet Traveller

Italian cuisine is a great traveller. On menus from Taipei to Tehran it’s greeted like an old friend, though the burghers of Bologna might not recognise Chinese Bolognese pizza, nor might the Romans embrace carbonara alla Tokyo. Some of the most exciting openings in Australia this past year have been Italian – with varying degrees of “ish” – and it’s a measure of the remarkable diversity within cucina Italiana, its shape-shifting versatility and irresistible appeal, that we can hanker after Indian-spiced trippa alla Romana (Alberto’s Lounge, Sydney) and bug-tail carpaccio spiked with yuzu and seaweed dust (Fico, Hobart). In our Italian issue, we catch this new wave of Australian-Italian and chart the “respectful reinvention” underway. We also return to il bel paese, back to its glorious traditions and the source…

It’s rare in the booze world for a category to be defined by purpose rather than production, as amaro is, but it’s this fact that really speaks to the magic of it. Devilishly difficult to pin down, an amaro is, broadly speaking, a bittersweet herbal liqueur. The word amaro is Italian for “bitter” and the best known examples of the category hail from mainland Italy and Sicily. Italy is a nation steeped in history and tradition, much of which is based around the twin pillars of eating and drinking. The rules are simple: an aperitivo before dinner, wine during, and a glass of amaro afterwards to seal the deal. The rules are simple: an aperitivo before dinner, wine during, and a glass of amaro afterwards to seal the deal. The…

Characterised as cucina povera, ciceri e tira is a masterclass in transforming humble ingredients. Stewed chickpeas are combined with a double-whammy of pasta – supple ribbons of fresh tagliatelle and crisp fried strands cut from the same dough – in a union of grains and pulses. Today the dish, whose name is in part a legacy of Arab rule over Apulia, stands as a symbol of Salento, the region that forms the heel of Italy’s boot. In true Italian style, the recipe varies according to regional differences and family traditions, but however you cut it, it’s the play of textures and the savoury depth that are the most important. It’s a si from us. CHICKPEAS Dried chickpeas are soaked overnight and simmered until tender over a low heat in a…

It’s Friday night and Di Stasio Città is heaving like a party scene in a Fellini movie. Every red leather dining chair and lofty black leather barstool is occupied, except for when the occupant is doing the rounds of the room, greeting friends at other tables. People wave at and toast each other to a soundtrack of Italian pop and folk music. Floor staff – the women in inky-blue cassock dresses draped in scarlet beads, the men white-jacketed or besuited – are in constant motion, as are the video installations by Reko Rennie and Shaun Gladwell on loop behind the bar and high on two walls, their images reflecting off marble and terrazzo. Murano chandeliers hover like giant jellyfish above the bathrooms. The food and drink are similarly ready for…

Spaghetti alla puttanesca SERVES 4 Pasta from the pantry. A quick sauce. It’s a no-brainer for a midweek meal. The beauty of puttanesca, a sauce from Italy’s Campania region, is in its sharp, punchy flavours, which take a simple tomato pasta sauce to a whole new level. 400 gm dried spaghetti 2 tbsp olive oil 2 garlic cloves, thinly sliced 1 tbsp rosemary, finely chopped 8 anchovy fillets, finely chopped 12 black olives, pitted and torn into halves 2 tbsp capers in vinegar, rinsed and drained 700 ml tomato passata Finely grated parmesan, to serve 1 Cook spaghetti in a large saucepan of boiling salted water until al dente (8-10 minutes). Drain, reserving pasta water. 2 Meanwhile, heat oil in a saucepan over medium heat. Add garlic and stir until…

I t was the mid-1970s and I was about to read Italian at the University of Edinburgh. My knowledge of the language was limited to the bits and bobs I’d picked up from the stilted dialogues of BBC TV courses and phrasebooks. I’d never been out of the UK before, never mind to Italy, the country of my teenage dreams. So, Eurail Pass ticket in my pocket and rucksack on my back, I set off for a month travelling around the country before the degree course began. It was a chance at last to visit the art towns I’d only read about and eat the food I’d only ever seen in photographs. I spent a lot of time on trains, but if they were running late, if I had a…

SPEZZATINO AL L’UVA Pork cooked with grapes SERVES 6-8 “The foothills east of the Apennines in Molise grow Tintilia, an indigenous red grape known for its low yield and pleasant notes of red fruit and spices,” says Katie Parla. “Each year, the majority of the harvested grapes are pressed to make wine, with the remainder reserved for jams and savoury dishes like this stew, which is made only at harvest time. The slight sweetness of the grapes mingles beautifully with the savoury pork and herbaceous notes of the bay leaves. Season the pork 24 hours in advance.” 2 tbsp extra-virgin olive oil 1 kg boneless pork shoulder, seasoned with salt 24 hours ahead, cut into 5cm cubes 1 garlic clove, crushed 250 ml dry red wine 2 fresh bay leaves…

W ell over 500 grape varieties are grown in Italy, and there are almost as many reasons why consuming wine in the bel paese is an unpretentious, everyday pleasure. Apart from the regional diversity, there’s the palpable sense of tradition and often astonishing value for money. Go to the source, though many vineyards and wineries require advance reservations for tastings or tours, or head to the bars, bottle shops and restaurants that elevate the daily glass – these ones are recommended by wine industry folk who know their vino Italiano. PIEDMONT Ristorante Consorzio, Turin “Consorzio is a beacon of light in a pretty conservative town,” says Dan Clark, owner of Italian-wine importer Addley Clark Fine Wines and 1889 Enoteca in Brisbane. This unfussy restaurant in Turin’s Quadrilatero Romano is celebrated…

Getting there Danish Air Transport operates year-round flights from Palermo and Trapani; Alitalia flies direct to the island in summer from Rome and Milan. Siremar and Liberty Lines operate car ferries from Trapani. All transport is weather-dependent, particularly in late spring when winds can be wild. Car rental is available at Destino Pantelleria (see right) or Sicily by Car. Eat Osteria Il Principe e Il Pirata The best eatery on the island, this osteria is family-run, uses local produce and has a regional wine list. Even better is the view from its large terrace overlooking Punta Karace on the island’s east coast. Strada Punta Karace, ilprincipeeilpirata.it Panificio Terremoto The bakery’s wood-fired oven turns out excellent bread and pizze, and local specialties include bacio and the intricate mustazzoli. Via Khamma, +39…

Cremeria Santo Stefano From the portico, the appearance of Cremeria Santo Stefano (above) is more Parisian pâtisserie than gelateria. Inside, though, the display case is crammed with tubs of gelato. Flavours range from classics such as pistachio to originals such as crema delle zitelle made with mascarpone and pine nuts. Scoops are available in cups, cones or stuffed into brioche. Via Santo Stefano 70/c Vâgh íñ Ufézzí This osteria is utterly traditional, serving cured meats with lard-fried crescentine (flatbreads), plump balanzoni (spinach tortelloni filled with ground pork and ricotta) and meaty mains such as bollito misto. The menu changes daily and it’s short – a group of four could easily devour the entire list – but always offers a satisfying array of Bolognese comfort food. Via de’ Coltelli 9/c, vaghinufezzi.it…

Alex and Trahanas alexandtrahanas.com Batch Ceramics batchceramics.com.au Chanel 1300 242 635, chanel.com Country Road 1800 801 911, countryroad.com.au Cultiver cultiver.com Designstuff (03) 8598 9700, designstuff.com.au Dior (02) 9295 9022, dior.com Ginkgo Leaf ginkgoleaf.com.au Gucci 1300 442 878, gucci.com H&M hm.com/au Hale Mercantile Co (03) 9939 1267, halemercantileco.com Jardan (02) 9663 4500, jardan.com.au Jac+Jack jacandjack.com Kmart kmart.com.au Le Creuset 1300 767 993, lecreuset.com.au Matches Fashion matchesfashion.com Muji muji.com Net-a-Porter net-a-porter.com Omega omegawatches.com Parlour X (02) 9331 0999, parlourx.com.au Penelope Duke penelopeduke.com Pépite pepite.com.au Peter’s of Kensington (02) 9662 1099, petersofkensington.com.au Surface Gallery surfacegallery.com.au Tiffany & Co 1800 829 152, tiffany.com.au Tilecloud tilecloud.com.au West Elm westelm.com.au Williams Sonoma williams-sonoma.com.au Zara Home zarahome.com/au This issue of Gourmet Traveller is published by Bauer Media Pty Ltd (Bauer). Bauer may use and disclose your information in accordance with our Privacy Policy, including to provide you with your requested products or services and to keep you informed of other Bauer publications, products, services and…

Cardamom Mountains, Cambodia; Helen Anderson, travel editor Design guru Bill Bensley channels Indiana Jones and Jackie O at his new jungle camp, Shinta Mani Wild, in south-west Cambodia. Great fun, and a pioneering wilderness conservation project. @handersonglobal Hobart, Tasmania; Lisa Featherby, food director I squeezed time around a photo shoot in Tasmania to spend time in Hobart visiting markets, dining out and checking in at the fabulous Macq01. @lisafeatherby Coffin Bay, South Australia; Harriet Davidson, editorial coordinator It doesn’t get much more farm-to-table than oysters plucked straight from crystal-clear water, shucked, and finished with a squeeze of lemon. @harriet.olive…

It took a 15th-century genius to broker a rapprochement between Italy and France earlier this year, after escalating political tensions between the two nations threatened to scotch plans for a landmark Leonardo da Vinci exhibition at the Louvre. Both nations have claims on the Renaissance polymath. Da Vinci was born in the Tuscan hill town of Vinci in 1452 and died near Amboise in central France on 2 May, 1519 – a date that looms large this year as dozens of exhibitions around the world are staged to mark the 500th anniversary of the master’s death. Amid accusations from both sides of meddling in domestic affairs, Italian authorities appeared to backtrack on an agreement to loan key artworks to the Louvre, which holds the crowd-pleasing Mona Lisa and almost a…

What kind of Italian food did you grow up with? Pizza Hut and spaghetti Bolognese seasoned with fish sauce, cooked by my mother. She doesn’t have a sweet palate like most Filipinos, so I was saved from the sweet sauce and hot dogs. You’ve worked at Brae, Mr Wong and you once catered for a film. Had you been in an Italian kitchen before 10 William St? I had never professionally cooked Italian food in a restaurant. It creeps into most facets of cooking, so as a chef you always do feel connected to it through your work. One reason why I took the job is so I can learn as much as I can about Italian culture and cuisine. Has visiting the country inspired your approach? Going to Italy…

SYDNEY The team behind Paperbark, the highly regarded vegan diner in Waterloo, has looked to Italy for its next venture. Peppe’s, a new vegan pasta joint in Bondi by Joe Pagliaro and Grace Watson, shows that tasty Italian doesn’t need cheese or eggs. “We realised that Italian food in Italy is far more vegan than it’s portrayed outside the country,” says Watson. The short menu, by head chef Joel Bennetts (Three Blue Ducks), features a couple of pastas and gnocchi, perhaps with a cauliflower-porcini white sauce, along with plenty of aperitivo snacks. The drinks list focuses on minimal-intervention winemakers both local, such as James Erskine, and Italian, chosen by Giorgio De Maria of Fun Wines. MELBOURNE The name translates as “wine bay” in Italian, so it’s apt that grapes are…

1 CAPE SCHANCK OLIVE ESTATE PICUAL EXTRA-VIRGIN OLIVE OIL A favourite of Pt Leo Estate culinary director Phil Wood, Cape Schanck Olive Estate is renowned for its single-variety oils. Picual olives, Spain’s most widely planted cultivar, lend a pleasant and persistent bitterness to this powerfully scented, peppery oil. A little bit goes a very long way. $21 for 250ml.capeschanckestate.com.au 2 RIO VISTA OLIVES NEVADILLO EXTRA-VIRGIN OLIVE OIL Priming focaccia for the oven? Saucing a simple spaghetti with garlic and chilli? Perfecting that homemade mayonnaise? This buttery oil is the one for the job. Hints of lemon, baby spinach and tomato leaf add complexity, and the mouth-coating texture will really stick with you. $14 for 375ml. riovistaolives.com.au 3 ALTO DELICATE EXTRA-VIRGIN OLIVE OIL Father-daughter duo Robert Armstrong and Westerly Isbaih’s olive…

Since 2014, as Sydney’s lockout laws steadily dismantled the city’s traditional nightlife, its small bars have become increasingly vital. When two of them, 10 William St and Love, Tilly Devine, wine bars both, opened in the summer of 2011 on the back of changes to the state’s licensing laws, they were symbols of a growing movement: places run by good hospitality folk with an interest in interesting things to drink and eat in settings more about buzz and energy than formality or pretence. Looking back, it’s hard to imagine the city without them. Looking ahead, new talents are deepening their appeal. At 10 William St, the food has always been a draw as much as the wine. For the vine-dedicated there’s the chance to get lost in a deep list…

When Daniel Pepperell was leading the kitchen at 10 William St in Sydney’s east, he put his own stamp on Italian cooking, quietly testing its boundaries while staying true to the fundamentals. Diners embraced ragù enriched with a slug of fish sauce and sardine katsu slipped between pieces of white bread. Emboldened, Pepperell put a tripe special on the menu. Not one person ordered it. What a difference a few years make. Since Alberto’s Lounge opened in a quiet alleyway in Sydney late last year, the kitchen has served up to 20 portions of tripe a night. Pepperell even mentions a regular who orders it for lunch once a week. “He sits at the bar and has that,” he says. “A bowl of trippa alla Romana and a salad.” Alberto’s…

MEDITERRANEAN FEASTS Explore splendid locations and enjoy unique gastronomic encounters in the country that is synonymous with truffles, bottarga, aged parmesan, and fine wines. Dine in ancient cellars, try your hand at making pasta with chefs and relish the simplicity of dishes at nonna-run trattorias as you discover a food philosophy that elevates fresh and locally produced ingredients to an art form. Excite your tastebuds at elegant Michelin-starred restaurants and explore regions synonymous with la dolce vita. Enjoy wine tastings and dinners in the homes of local residents, all in the luxurious style of touring for which Abercrombie & Kent is renowned. From rustic farmhouse-style cooking in Puglia to epicurean temples that epitomise Florentine grandeur, the best of Italian food and wine awaits the discerning traveller. OUR TOP PICKS DELIGHTS…

PANAREA The upmarket espadrille brigade favours glamorous Panarea, a car-free islet with VIP status. Its coves are dotted with yachts owned by the likes of billionaire Roman Abramovich, and its summer residents include the Bulgari and Borghese families and assorted Euro and Hollywood royalty. A night out at Hotel Raya (hotelraya.it) is obligatory; this is the chic party hotel that put the Aeolians on the map in the 1960s, and its casual glamour and great food still draw an aristo-boho set. By day, houseguests can take long lunches, long walks and explore hidden coves by boat. The island’s beaches include Spiaggia della Calcara, with smoking fumaroles, hot springs and magical views, and Cala Bianca, in a collapsed crater on the west coast. Save the date in June for the festival…

APT Board Australia’s most-awarded luxury European river cruise. 2019 and 2020 dates for all-inclusive cruises are out now. The 15-day Magnificent Europe tour starts from $6,995 twin share. aptouring.com.au/eumcr15 Parisi The dual-spray Newform Libera kitchen mixer comes in a carbon-satin finish and a new anti-fingerprint opaque finish. It’s available in six exclusive metal colours, and is made in Italy. $1,495. parisi.com.au Boatshed Cheese Join a small-group tour to Southern France in September to experience all the region has to offer from French cheese, cooking classes, restaurants, local markets and so much more. boatshedcheese/travel Carnival Share, by award-winning chef Curtis Stone, offers a fine-dining experience you can enjoy on board the Ruby Princess with your loved ones. Sailing from Sydney from October. princess.com Riedel Made from sparkling fine crystal, the Riedel…

Rigatoni with ragù bianco SERVES 6 // PREP TIME 20 MINS // COOK 2½ HRS “This ragù is even better, softer and more delicious if made the day beforehand,” says Daniel Johnston Pictured p154. Don Peppino’s, 1 Oxford St, Paddington, NSW (02) 9326 9302 500 gm dried rigatoni Finely grated pecorino or Parmigiano-Reggiano, to serve RAGÙ BIANCO 60 ml (¼ cup) olive oil 1½ onions, finely diced 3 celery stalks, finely diced 1 large carrot, finely diced 100 gm pancetta, diced 40 gm anchovy fillets, finely chopped 8 garlic cloves 600 gm coarsely minced pork shoulder 400 gm coarsely minced chicken thigh 1 small rabbit (see note), jointed 60 gm tomato paste 120 ml white wine 100 ml milk 1 Heat a large casserole or large over medium heat, add…

ANTHONY MUSARRA restaurant manager, chef Northerly aspect, p86 Anthony Musarra is bringing to life the Valmorbida family’s vision of a new-age Italian providore. The historic corner store King & Godfree in Carlton, Melbourne’s Italian heartland, now has a rooftop bar, a deli and Agostino, a wine bar and cellar with a focus on food from northern Italy. In this issue, he shares the restaurant’s recipes, designed to be shared. “Agostino is about simple food using good produce without too much embellishing,” he says. LUKE BURGESS photographer, chef Sicily meets Africa, p132 “The rugged island of Pantelleria, off the south-west coast of Sicily, was the perfect spot to indulge my twin passions: food and photography,” says Luke Burgess. “I spent long days chasing the light and talking to amiable locals about…

Linden Pride, a one-time bar manager at Neil Perry’s Rockpool Bar & Grill, co-owns Dante in New York. It’s ranked ninth on The World’s 50 Best Bars list and has been singled out by Grub Street as having the city’s “absolute best Negroni”. The bartender reunites with his former boss for an Australian Dante pop-up that starts at Rosetta in Sydney on 5 May, and includes Negroni Sessions and Summer of Spritz events (8-10 May), then heads to Melbourne on 13 May for more pro-cocktail celebrations at Alfred Place (13-15 May) and Rosetta (16 May). rockpooldininggroup.com.au Qantas returned to the Fijian city of Nadi in March for the first time in almost 20 years, launching four flights a week. And for skiers, there will be direct flights between Melbourne and…

A joke with a colleague has turned into Silversea’s wildly ambitious Uncharted World Tour, a 167-day expedition voyage visiting 107 destinations in 30 countries on six continents. Conrad Combrink, the cruise line’s senior vice-president and expedition junkie (a veteran of 67 voyages to Antarctica, for starters), said the idea “took on a life of its own” when his team started to string together its dream voyage. The tour begins in the Argentinian port of Ushuaia on 30 January 2021 and ends in mid-July in Tromsø, Norway. Combrink is among the line-up of specialist expedition leaders, including scientists, explorers and archaeologists. From $138,000 per person, silversea.com…

As a teen, you helped your father at his Chicken Unlimited restaurant in Chicago. I was the delivery boy, and drove this tricked-out Chevy van. Our restaurant served as a gathering place for lonely people who had nowhere else to go – an old man dying of cancer, a manic woman who used to chain-smoke and chain-drink Pepsis, who later jumped into the Chicago River and was saved, against her will, by a guy passing by. So, great training for a writer in the mad variety of life, but also in the practice of having tender feelings for people who, at first, you might dismiss. Did the job kill your appetite for chicken? I still like it. But I sometimes think back with horror at the sheer number of calories…

There are two types of dough for making pasta: the first, made from durum-wheat semolina, a coarse flour high in protein, is used for pasta such as orecchiette, pici, fusilli, spaghetti, penne and rigatoni. The second style of dough, as seen in the recipe below, is one made of soft flour containing slightly less gluten and more starch. Combined with eggs, it makes a soft dough that is great for filled pasta like tortellini, agnolotti, tortelli and ravioli, as well as silky ribbons of pasta such as fettuccine, pappardelle and lasagne. The main secret of good pasta dough lies in the quality of the ingredients: organic flour and eggs are best. Step by step 1 Pile 400gm plain or “00” flour onto a dry (preferably wooden) surface. Form a well…

FRESH DOLCETTO 2017 GD Vajra Dolcetto d’Alba, Piedmont, $39 This gorgeous unoaked dolcetto is bottled early to capture all the grape’s trademark sour cherry fruit and lipsmacking freshness. Drink with cotechino and mustard fruits. Imported by cellarhand.com.au STELLAR RED 2018 Smallfry Stella Luna, Barossa Valley, $28 A blend of cinsault and shiraz, and containing a refreshingly low 12 per cent alcohol, this medium-bodied, supple and spicy red is best drunk slightly chilled. smallfrywines.com.au BUSH SPIRIT Larrikin Gin Sunburnt Country Bush Tucker Gin, Ballarat, $100 Fabulous new Australian native botanical-heavy gin with heaps of flavour, pumped up by a robust ABV (a smidge over 50 per cent). I love the savoury quality of it: try it in a Dirty Martini. larrikingin.com.au TASSIE PINOT 2017 Tasmanian Organic Wines Bye’s Pinot Noir, Tasmania,…

10 William St 10 William St, Paddington, (02) 9360 3310, 10williamst.com.au Licensed Cards AE MC V EFT Open Mon-Thu 5pm-midnight, Fri-Sat noon-midnight Prices Entrées $16-$25, main courses $29-$34, desserts $9-$12 Vegetarian Two entrées, one main course Noise Buzzing Wheelchair access No Minus Waiting to get in Plus Getting in Love, Tilly Devine 91 Crown Ln, Darlinghurst, (02) 9326 9297, lovetillydevine.com Licensed Cards AE DC MC V EFT Open Mon-Sat 5pm-midnight Prices Entrées $14-$22, main course $24, dessert $12 Vegetarian Two entrées, one main course Noise Steady Wheelchair access No Minus Tiny furniture Plus Big spirit…

Barring the inhabitants of a few coastal strips, especially in the south and the islands, it’s a myth that Italians adhere to a “Mediterranean diet”. They like to think they do, but they don’t. Mountains account for 40 per cent of the national territory and in the icy Alpine and Apennines winters you’d be hard pushed to get by on fresh fish and vegetables and fruit alone. Charcuterie and offal – to be consumed only sparingly according to Ancel Keys, the American physician who elaborated the Mediterranean diet thesis in the first place – play a huge part in the cuisines of most Italian regions. Antipasti everywhere invariably feature boards of affettati, and even seaports like Naples or Genoa pride themselves as much on their tripperie, or tripe shops, as…

“Agostino is about simple food using good produce with not too much embellishing. It’s about me delivering the family’s vision for a restaurant that highlights the food from northern Italy, food that’s elegant without being overly refined.” General manager and culinary director Anthony Musarra is referring to the Valmorbida family, owners of Carlton’s recently refurbished corner store King and Godfree. The historic store now includes a rooftop bar, espresso bar, a deli and grocery store and, most recently, Agostino, a smart-casual wine bar and cellar, with head chef Danielle Rensonnet at the helm. It’s named in honour of the small grocery store where their nonno Carlo started the family business mid last century. The family’s roots are in the north of Italy, reflected on the Agostino menu and in the…

My father grew up on the shores of the Adriatic Sea. Years later, in our home in suburban Melbourne, he told me that before the war his mother, my nonna Stefania, would wrap freshly fried sardines in paper and carry them down to the beach. They would sit on the rocks and eat the fish, still warm and so fresh they still tasted of the sea. The Italian coast of the Adriatic Sea runs from the base of the peninsula at the Ionian Sea to the northern waters of the Gulf of Trieste, before it loops around to Slovenia and Croatia. If you follow it northwards from its most southern point, where groves of olive trees twist their roots into the undulating red earth, you will see a changing landscape.…

Even in a city full of excellent food shops, Mercato Albani is special. Stalls champion local produce, while butchers sell cuts ready for ragù. Il Pollaio, a former poultry shop turned wine bar, features natural wines and small plates. Via Francesco Albani Getting there Airlines including Lufthansa and British Airways fly direct to Bologna from Frankfurt and London, respectively, while regular high-speed trains connect with Rome, Florence, Naples, Venice and Milan.…

STRAIN AWAY Drain that (al dente) pasta in classic Italian style with this beautiful brass and aluminium Ottinetti colander, made in Beveno in northern Italy. Ottinetti colander, $145, fatherrabbit.com Every cook needs a cast-iron pot. This one from Le Creuset, part of the autumn Freestyle collection, is an ideal addition to any kitchen as we head into winter. Did someone say minestrone? Le Creuset signature cast-iron casserole, from $399, lecreuset.com Packing heat Form and function are of equal importance for Smeg. The bold colours of Smeg’s latest oven range are inspired by the Italian seaside town of Portofino. Prepare that tray of biscotti in style. Smeg Portofino oven, available in eight colours including Sunshine Yellow, from $6,990, smeg.com.au Mellow yellow De’Longhi have been making life in the kitchen easier for…

Rigatoni with ragù bianco “The rigatoni with ragù bianco at Don Peppino’s is the business. I’d love to make it at home. Can you share the recipe?” Stephen Phillips, Zetland, NSW REQUEST A RECIPE // TO REQUEST A RECIPE, EMAIL FAREEXCHANGE@BAUER-MEDIA.COM.AU…