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Taste the World Proudly supported by smeg.com.au TIMETABLE

For over a decade Taste the World has celebrated the delicious food, fascinating cultures and moving stories from our artists hearts and homelands.

If you love music and food, don’t miss this year’s four-day adventure around the culinary world of WOMADelaide hosted by local food legend Rosa Matto.

FRIDAY SUNDAY 5.30pm Constantinople 1.00pm Jojo Abot and Ablaye Cissko 3.00pm N’Fa Jones Daymé Arocena 7.30pm 5.00pm Hypnotic Brass Ensemble 7.15pm Nano Stern SATURDAY 11.30am Eva Quartet 1.30pm Noura Mint Seymali MONDAY Bashka 3.30pm Le Vent du Nord 1.00pm Blick Bassy 5.30pm TAO Dance Theater 3.00pm Elephant Sessions 7.15pm Moussa Diakité 5.00pm & Wassado Mazi Mas FLAVOURS OF THE ITALIAN COAST 7.15pm

TRIPLE-FAN FREESTANDING COOKER • 8 COLOURS Constantinople and Ablaye Cissko CANADA/IRAN/SENEGAL After washing the rice it is gradually shaping the rice into Pour in water – 2 cups for meat SAFFRON STEAMED desirable, but not essential, to soak pyramid. This shape leaves room and 1½ cups for chicken. Cover PLAIN BASMATI RICE & it in 8 cups of water with 2 tbsp of for the rice to expand and enlarge. and simmer over low heat for salt for 2–24 hours. Soaking and Poke one or two holes in the rice 2 hours for meat or 1½ hours for OKRA KHORESH cooking rice in a lot of salt firms it pyramid with the handle of a chicken, until the meat is tender, Serves 4–6 up to support the long cooking wooden spatula. stirring occasionally. time and prevents the rice from While the meat is cooking, wash breaking up. The result is light and the okra. Boil it in salted water for Ingredients fluffy rice known as the Pearls of Ingredients 10 minutes and drain. If using Persian Cuisine. Saffron steamed plain Okra Khoresh frozen okra, follow the package basmati rice Bring 8 cups of water with 2 tbsp of • 2 medium size , peeled instructions. salt to the boil in a large non-stick • 3 cups long-grain basmati rice and thinly sliced When the meat is tender, add lime pot. Pour the washed and drained • 8 cups water • 2 cloves , peeled and crushed juice and okra. Simmer, uncovered, rice into the pot. Boil briskly for • 2 tbsp salt • 500 g stewing meat (lamb or beef), for 5 to 10 minutes over low heat. 6–10 minutes, gently stirring twice • 2 tbsp plain yoghurt cut into cubes, or 1 kg veal shank, Check to see if the okra is tender. with a wooden spoon to loosen any • 1 tsp ground saffron dissolved in or 1 kg chicken legs, cut up Taste the stew and adjust the grains that may have stuck to the 4 tbsp hot water • 3 tbsp oil seasoning. • ¾ cup butter or olive oil or ghee bottom. Bite a few grains. If the rice • 1 ¼ tsp salt feels soft, it is ready. Drain rice in a • ½ tsp freshly ground Transfer the stew to a deep large, fine-mesh colander and rinse casserole. Cover and place in a Method in 2 or 3 cups of lukewarm water. • 1 tsp turmeric warm oven until serving time. Serve hot with chelo (saffron- Prepare the rice! Basmati rice, like In a bowl, mix 2 spatulas of rice, • 3 tbsp paste steamed rice). any other old rice, contains many 2 tbsp of , ½ cup of butter or • 1 tomato, peeled and chopped small solid particles. This grit must oil and ½ cup of hot water, and a • ½ red pepper, chopped (optional) Nush-e Jan (Farsi for ‘bon appetit’)! be removed by picking over the few drops of dissolved saffron water. • Juice of 1 lime rice carefully by hand. Wash it by • 500 g fresh or frozen okra placing it in a large container and In a pot, spread the yogurt-rice CIDER: Hills Cloudy Apple Cider covering it with lukewarm water. mixture over the bottom of the pot. This will help to create a tender Method WINE: Yalumba The Signature Cabernet Agitate gently with your hand, then Sauvignon & Shiraz pour off the water. Repeat five golden crust (tah dig) when rice is In a non-stick Dutch oven, brown BEER: Coopers Clear times until the rice is completely cooked. , garlic and meat or chicken clean. When washed rice is cooked Take one spatula full of drained in 3 tbsp of oil. Sprinkle with salt, it gives off a delightful perfume that rice at a time and gently place it on pepper and turmeric. Add the unwashed rice does not have. top of the yogurt and rice mixture, tomato paste, fresh tomato and red pepper. smeg.com.au Daymé Arocena DESIGN BEGINS WITH THE LINE CUBA

• 250g lean smoked pork, sliced CUBAN FRIED RICE into bite sized chunks Serves 6 • 2 cups of chopped onions • ¼ cup of garlic I love Fried Rice, Cuban-style, • ½ cup vegetable oil (corn oil especially my grandma’s version. is best) I have great memories of it...it was • 1 cup of chives the meal of my Quinceañera (sweet • 2 plantains 15th birthday, a strong tradition in Latin American cultures where a girl Method is acknowledged as being a woman) Put the sugar in a pan until it and my friends still remember it bubbles. Add 3 cups of water, even now! tomato sauce, vinegar, salt and pepper. Cook the white rice with This dish is so important for me. this sauce in a rice cooker. My grandma made it for all my friends and she had to substitute In a separate pan cook all the meat things that she didn’t have that day in oil with garlic, onions and a bit of to cook for all of us. The result of salt and pepper if it needs it. her creation was even better than Mix the rice and the meat when the original fried rice recipe and both are well cooked. Add the now, 10 years later, my school chives for more flavour and colour friends still ask me what the secret at the end. (Sometimes, Cuban of that beautiful flavour was... people substitute the soy sauce for brown sugar.) Ingredients We serve with this dish with fried • ½ cup brown sugar plantain and salad. • 1 cup of tomato sauce • ¼ cup vinegar CIDER: Hills Apple Cider MINIMAL, MODERN AND ELEGANT • salt and pepper as needed WINE: Yalumba Y Series Rose UNSURPASSED COOKING TECHNOLOGY • 3 cups of white rice • 250g skinless, boneless chicken BEER: Coopers Original Pale Ale breasts, cut into bite sized chunks OVENS • COMPACT OVENS • WARMING DRAWERS COFFEE MACHINE • COOKTOPS Eva Quartet Noura Mint Seymali MAURITANIA

Meanwhile, heat a large skillet over MISH-MASH BANITSA ZESTY CHICKEN COUSCOUS medium-high heat. Add the olive Serves 6–8 Serves 6 Serves 6–8 oil, then add the chicken and A meatless dish, suitable for A dish that is made both on The best couscous! season with salt and pepper. every season. holidays and in everyday life. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a Ingredients Ingredients Ingredients plate using a slotted spoon.

• Up to 200ml sunflower oil • Fillo sheets • 2 carrots, peeled and thinly sliced Add the onion to the skillet and • 700-800g roasted red capsicums (thin rectangular sheets made • 2 tbsp extra-virgin olive oil season with ¼ tsp salt. Cover and • 2 yellow onions, chopped from dough) • 800 g skinless, boneless chicken cook, stirring occasionally, until • 3–4 fresh tomatoes, cut into • 500g Bulgarian fetta cheese breasts, cut into 3 cm dice lightly browned, about 6 minutes. pieces • 150g butter • Kosher salt and freshly ground Stir in the cumin and ; • 3 cloves of garlic, crushed • 6 eggs pepper remove from the heat. • 500g Bulgarian cheese • Natural yogurt (the Bulgarian • 1 large onion, chopped Add the couscous, chickpeas, • 6–7 eggs kind) • ½ tsp ground cumin apricots and lemon zest to the • Salt • Baking soda • ½ tsp ground cinnamon skillet. Add the carrots and the • Pepper • 1 cup couscous hot cooking water (return to a • • 400 g can no-salt-added simmer if the liquid has cooled); Method chickpeas, drained and rinsed stir to combine. Method Filling: Make a mixture of yoghurt, • ¼ cup chopped dried apricots or eggs, cheese and soda. prunes Add the chicken and any collected Cut roasted capsicum into small • Grated zest of ½ lemon, plus juices. Cover and let stand until Brush each sheet of fillo with butter, pieces and fry in some of the oil juice of 1 lemon the liquid is absorbed and the sprinkle with stuffing and roll into with onion. Add tomatoes and • ½ cup chopped fresh coriander couscous is tender, about thin cigars. Put in a oil brushed garlic. When the liquid from the 5 minutes; fluff with a fork. pan, join each end together to make tomatoes boils, add cheese. a concentric ring of pastry. Brush Method Stir in the lemon juice and Finally, add the broken eggs. Mix the top with melted butter and bake coriander. Season with salt. everything together and cook for a Combine the carrots and 1 cup at 180C for 40 minutes until golden. few minutes until ready. Season. water in a saucepan over Sprinkle with parsley and serve. medium-high heat. Cook until CIDER: Hills Apple Cider crisp-tender, about 7 minutes; CIDER: Hills Cloudy Apple Cider WINE: Yalumba Old Bush Vine Grenache cover and set aside. WINE: Yalumba Y Series Sauvignon Blanc BEER: Coopers Session Ale BEER: Coopers Session Ale Le Vent du Nord CANADA

In another bowl, cream the butter POUDING-CHÔMEUR and sugar with an electric mixer. (AKA Poor Man’s Maple Cake) Add the eggs, one at a time, and Serves 8 beat until smooth. At low speed, add the dry ingredients alternately Prep time 20mins. with the milk and . With an Cooking time 40mins. ice cream scoop or large spoon, spread the dough on the hot syrup. Ingredients Place the dish on a baking sheet (to collect any syrup that could • 500 ml pure maple syrup overflow from the pudding cake). • 500ml 35% cream Bake for about 40 minutes or until • 375g unbleached all-purpose a toothpick inserted in the centre of the cake comes out clean. • 10g baking powder • ¼ tsp salt Serve warm or cold. • 125ml unsalted butter, softened • 250g sugar • 1 egg CIDER: Hills Pear Cider • 180ml milk WINE: Yalumba Organic Pinot Grigio • 1 tsp vanilla extract BEER: Coopers Premium Light

Method With the rack in the middle position, preheat the oven to 200 °C (400 °F). TECHNOLOGY WITH STYLE In a saucepan, bring the maple syrup and cream to a boil. Pour DECEPTIVELY POWERFUL into a of 2.5-litres (10-cups) soufflé dish. Set aside. BUILT TO PERFORM • BUILT TO LAST In a bowl, combine the flour, baking powder, and salt. Set aside. AVAILABLE IN 7 COLOURS TAO Dance Theater Moussa Diakité CHINA & Wassado MALI/AUSTRALIA Method Add chicken (skin down) to brown BRAISED SPARERIBS KEDJENOU and then turn over. Cook other IN BROWN SAUCE Combine the pork ribs with the (Chicken and onions) side for 3 minutes so that the garlic Serves 4–5 marinade sauce (1), set aside for Serves 6 infuses the chicken. about 10 minutes. Total Time: 30 minutes Add onion and carrots with stock Mix the pork ribs with the starch cube and pepper and stir. (2), set aside for about 1 minute. Ingredients Put lid on and cook until onions Ingredients Heat 2 tablespoons oil in the pan • 6 large brown onions until are soft. • 6 garlic cloves • 300g pork spare ribs, cut into at medium-high heat. Add the • 4 carrots Add tomato paste and stir, leave small pieces (4 cm long) ginger first then stir in onion, stir • 1 whole chicken for 2 minute then add fish sauce. • cup (about 8) small baby carrots together for 30 seconds or until • 1 tbsp of black peppercorns • cup yellow onions, shredded onion is translucent. Check for salt and add if needed. • 1 large stock cube • ½ cup yellow or green peppers, Add the pork ribs and continue • ½ cup of peanut oil Cook for 30 minute and serve cut into strips stirring for about 2 minutes until • 2 tbsp of tomato paste with rice. the pork ribs turn lightly brown on • 2 tbsp of fish sauce both sides. Seasonings & Sauces • 2 cups of rice (1) • 2 tbsp Chinese cooking wine Add the rest of remained marinade CIDER: Hills Cloudy Apple Cider • 2 tsp Chinese vinegar sauce (1), and sauce (4), stir a few WINE: Yalumba Patchwork Shiraz • 1 piece ginger times then cook at medium heat Method BEER: Coopers Premium Lager • 1 clove garlic, crushed with cover until one third of the Peel onions and garlic and cut in • 3–4 pieces dry orange peel sauce is left. to small pieces. • 6–8 pieces Szechuwan peppercorn Add the carrots and peppers, stir Wash and peel carrots and cut a few times, then cover then cook • 2 pieces anise into cubes. until the meat is tender and the • 2 tbsp water sauce starts to thicken slightly. Cut chicken into pieces. • 3 tbsp light soy sauce Add 1 tsp Chinese aromatic vinegar Pound black pepper and stock (2) • 1 tbsp starch for an even better smell and taste. cube in mortar and pestle. (3) • 2 tbsp vegetable oil Now it is ready to serve. Enjoy! Heat frying pan and add oil. (4) • 1 tsp dark soy sauce When oil is hot, add sliced garlic • 2 tbsp crystal rock candy CIDER: Hills Apple Ginger Cider and stir regularly. (also known as rock sugar; chunky yellow sugar crystals) WINE: Yalumba Patchwork Shiraz • ¾ cup water BEER: Sapporo Jojo Abot GHANA

RED RED Method Add the cooked beans to the stew (Stewed Beans & Fried Slice the plantain. Chop the fresh for 20 minutes. Ripe Plantains) tomatoes into cubes. Chop the Chilli sauce – fry the blended onion into cubes. chillies, garlic and ginger with 100g Serves 6–8 Crush the garlic and ginger. Chop of bacon for 10 minutes. the basil finely and chop the Serve the plantain and beans, with Ingredients chillies. the chilli sauce on the side.

• 8 ripened plantains Plantains – fry the plantains in butter for 5 minutes on each or • 5 fresh tomatoes CIDER: Hills Apple Cider • 2 onions until they turn lightly brown. • 1 clove of garlic Lightly season with , salt WINE: Yalumba Organic Pinot Grigio • Fresh root ginger and pepper. BEER: Coopers Original Pale Ale • A bunch of fresh basil Stewed Beans – if using dried • 3–4 x red chillies (hot) beans, soak in water for 24 hours • 50g butter in advance and boil for 60mins. • 1 tsp of paprika Or use canned beans. • 50ml olive oil In a separate pot, cook – • Salt Blend 1 x chopped onion, half a • Black pepper clove of garlic and ginger. Lightly • 2 cans of chopped tomatoes fry the remaining 1 x onion in • 2 Maggi cubes olive oil. • 1 tsp of tumeric • 1 can of coconut milk Add the canned tomatoes and • 2 cans of black eyed beans simmer for 5 minutes. ie 800 grams or dried beans Add the blended onion, garlic and • 100g of bacon ginger – simmer for 5 minutes. • 1 jar of crunchy peanut butter Add the Maggi cubes, turmeric, chillies, basil, salt and pepper – simmer for 10 minutes.

Add the coconut milk and simmer for 10 minutes.

N’Fa Jones AUSTRALIA/SIERRA LEONE

For the rice and vegetables Put the chicken into a preheated CIDER: Hills Hop Edition Cider PAPA’S POULET MAFFÈ oven at 180°C and cook for about • 2 cups rice 1hr but check it after 45mins as WINE: Yalumba Organic Chardonnay (oven baked method) • 1 can coconut milk many ovens vary in cooking speed BEER: Sapporo Serves 4 people with good • salt and you don’t want it to burn. The appetites. • 1 can organic black beans peanut sauce should end up as a (optional) This is an approximate recipe sticky caramelised coating over the • 1 head garlic, separated into nicely baked chicken chops. depending on how sweet or spicy cloves you want it to be; the flavour is a • purple skinned sweet potato, When serving on a plate, sprinkle personal choice. peeled and cut into chunks with the chopped cashews and • leeks, cut into chunks fresh coriander. • chunks of pumpkin Any excess sauce can be spooned Ingredients • carrots onto the rice and vegetables, or • habanero pepper • 8 chicken thigh chops (preferably saved and used on another little with bone) meal the next day. • Handful of chopped raw cashews Method Serve with coconut rice. • Handful of chopped fresh coriander Set aside the chicken, fresh To make the coconut rice, steam • 250g honey coriander, cashews. 2 cups rice with 2.5 cups water, • 175g peanut butter Mix all remaining ingredients in a can of coconut milk and 1 tsp of • 100g tomato paste bowl to form a paste. Taste and good salt together as you would • 1 tbsp garlic paste add more honey, peanut butter or normally steam rice. You can • 1 tbsp dry mixed herbs cayenne to suit you. throw a tin of cooked organic black • 1 tsp white pepper beans in there too if you really • 1 tsp sweet paprika Prepare the baking trays with palm want a vibe. • ½ tsp or olive oil and ½ cup of water to Also serve with medium chopped • 2 tbsp sustainably sourced palm prevent burning. If the tray isn’t oil, or olive oil is fine non stick or ceramic, you may also roasted veggies which can cook with the chicken in the same tray, or • Handful of fine chopped spring need to line the baking tray with tin onion foil. Any excess sauce should be separately at the same time. I quite added to the tray as it’s delicious like garlic cloves, purple skinned on rice. sweet potato, leek, pumpkin, carrots and a habanero pepper. Add chicken and coat well with the paste. Place coated chicken in a baking tray. Hypnotic Brass Ensemble VOLUME CONTROL USA

Pour over the warm rice, but mix BLACK BEANS & RICE the rice and beans together before Serves 4 you eat. I like mine WELL SEASONED. Ingredients I don’t measure when seasoning my food. I move off a vibe of what • Olive oil I want the food to taste like as I eat. • 1 onion, chopped So knowing what seasoning gives • 1 each green, yellow and orange you ecstasy when eating is what peppers, diced you’re searching for each time • 2–3 cloves fresh garlic, chopped you cook. • ½ cup olives, pitted • 1 cup tomato, diced • 3.5 cups canned black beans CIDER: Hills Hop Edition Cider • Lemon juice WINE: Yalumba Y Series Rosé • Soy sauce • Sage BEER: Coopers Session Ale • Turmeric • Paprika • Chilli powder • ¾ cup brown/white rice already cooked, kept warm 126 LITRE CAPACITY SMEG THERMOSEAL FOR LARGE FAMILIES & ATMOSPHERIC CONTROL Method ENTERTAINERS FOR PERFECT RESULTS In a stock pot, warm the oil, cook the onion, garlic, green pepper until soft and tender. Stir in the olives, and tomato. Cook briefly. Add drained beans. Make a dressing to your taste with the lemon juice, soy, sage, turmeric, paprika, chilli powder. Mix into the beans.

smeg.com.au Nano Stern CHILE

The fish should being to turn Mix the flour, baking soda, and salt CEVICHE opaque and white (it may not be together in a mixing bowl, and set Serves 4 for dinner, completely opaque). Serve aside. Stir together the squash and 10 as an appetizer immediately. melted butter. Stir the flour mixture into the butter mixture until Total Time: 15 minutes Serving tip: ceviche can be served blended. Turn the dough out onto with small pieces of toast, a lightly floured surface and knead crackers, chips or toastones, but I Ingredients until soft and satiny, adding a little often serve it on a piece of lettuce, more flour if necessary. Cover • 500 g very fresh white fish like a lettuce wrap. • Juice from 1 large lemon dough with a towel and allow to • 1 clove garlic, minced rest 15 minutes. • ¼ cup red onion, minced SOPAIPILLAS Roll out the dough to 1–1.5 cm • 2 capsicums, finely diced thick and 10–15 cm diameter. • ¼ cup coriander, very finely 12 serves Poke each circle a few times with chopped a fork to make holes and prevent • Salt Ingredients rising. • Pepper • Dash of cayenne pepper • 250 g zapallo (butternut Pour vegetable oil into a large, pumpkin) squash deep skillet and heat over • 4 ¼ cups all-purpose flour medium-high heat until hot. Place Method • 1 tsp baking soda several of the dough circles into • 1 tsp salt hot oil; cook until lightly browned, Dice the fish into 1 cm cubes. • 10 tbsp butter, melted 3 to 4 minutes. Drain on paper Place in serving bowl, and drizzle • 2 cups vegetable oil for towels. Cook remainder of dough with lemon juice. Cover with plastic pan-frying circles in batches. wrap and place in fridge. Allow to sit for 1 hour. Add the garlic, onion, capsicums Method CIDER: Hills Apple Cider and coriander. Toss until Peel, seed and cut the zapallo into WINE: Yalumba Organic Chardonnay incorporated. chunks. Place in a saucepan, cover BEER: Coopers Premium Lager Season with salt and pepper and with water, and bring to a boil over add a dash of cayenne. Toss to medium-high heat. Cook until distribute. Allow the fish to marinate zapallo is soft and easily pierced for 30 more minutes. with a fork, 15 to 20 minutes. Drain and allow to cool slightly. Bashka Blick Bassy TURKEY/AUSTRALIA CAMEROON

bulgur is steaming, wash and dice all CIDER: Hills Hop Edition Cider KISIR the cucumbers, 4 yellow peppers, JAZZ & ALLOCO (Turkish Village Style Tabuli) 1.5 bunches of spring onion, Serves 6–8 WINE: Yalumba Organic Pinot Grigio tomatoes, Lebanese lettuce and BEER: Sapporo PATLICAN SALATA parsley. Once the bulgur is ready, In Cameroon, we eat jazz (beans) (Smoked Salad) mix in all diced ingredients. Add with alloco (fried plantain). YOĞURTLU ISPANAK olive oil and salt and ready to serve. (Spinach Dip) Patlican wSalata Ingredients Smoke all and red Serves 15–20 • 1 kg black eyed or red kidney peppers on a gas cooker (ideally beans, cooked earlier on charcoal) and leave them to • 1 lt vegetable oil Ingredients cool down. Once cooled, peel and • 10 onions, sliced squeeze out the juice from the • 1 kg fine cracked bulgur for kisir • Garlic, mashed eggplant. Chop them and mix (kısırlık bulgur) • Carrots, cut into small chunks together. Add ½ bunch of chopped • 2 bunches of spring onion • Celery, cut into small chunks spring onions and add the picked • 4 bunches of flat leaved parsley • Salt fresh dill and olive oil and salt as • 3 bunches of spinach • Parsley, chopped desired. Mix all and ready to serve. • 1 head of garlic (fine chopped • 4 plantain or crushed) Yoğurtlu Ispanak • 500 g shrimp • 6 red capsicums Wash the spinach and cut off the • 8 round eggplants stems and boil for 3–5 minutes. Method • 2 bunches of fresh dill Drain and allow to cool. Mix the • 2 kgs of ripe sweet tomatoes chopped garlic with yoghurt. Once Boil the beans beforehand, until • 3 pieces of lebanese lettuce (cos) the spinach is cooled, chop and they are soft. • 2 kgs of greek natural yoghurt put into a bowl and add garlic Fry the onions and then add the • 500ml extra virgin olive oil yoghurt to desired texture. Put it on garlic and cook together. Add some • 4 cucumbers a shallow platter. Dress it with hot carrots and mix with the celery. • 4 yellow peppers paprika oil to serve. Cook until tender. Add salt to taste. • 100 g pepper paste Add the beans and stir together. Add the chopped parsley. Method CIDER: Hills Apple Cider Slice the plantains and fry them. Kisir WINE: Yalumba The Signature Cabernet Sauvignon & Shiraz Cook the shrimp and add to the pot. Steam the bulgur in a bowl with a lid over 1 litre boiling water. While BEER: Coopers Clear smeg.com.au Elephant Sessions SCOTLAND

HAGGIS PAKORA WITH A Ingredients CHIVAS WHISKY SAUCE Dipping sauce Serves 4–5 • 1 onion, diced • Whisky Cook 1 x haggis as normal. • 1 beef stock cube • 300 ml double cream Ingredients • Water Batter Method • 150g chickpea flour • 1 tsp chilli powder Put diced onion into a hot pan. • 1 tbsp cumin Throw in some whisky and we • 2 tsp paprika have some flames! • Pinch of salt Dissolve the stock cube in boiling • Pinch of pepper water and chuck into the pan. • A wee spoonful of onion powder Add the double cream. • A wee spoonful of garlic powder • Water CIDER: Hills Apple Ginger Cider Method WINE: Yalumba Y Series Cabernet Sauvignon Chuck all of the above into a bowl BEER: Coopers Session Ale and mix together. Haggis is then placed in a bowl SMEG VICTORIA COLLECTION and broken up, rolled into balls and then dipped in the batter. YESTERDAY’S SOPHISTICATION AND STYLE, TODAY The balls are then deep fried for 3–4 minutes.

AVAILABLE IN PANNA (CREAM), BLACK OR WHITE ENAMEL AND STAINLESS STEEL, WITH MATCHING COOKTOPS & RANGEHOODS Mazi Mas SYRIA/AUSTRALIA

After half an hour, strain the water Add to the shredded chicken: FATTEH CHICKEN from the rice. curry, ginger, cardamom, cumin, Serves 4–6 1 tbsp of salt, 1 tbsp of Vegeta In a heavy bottomed saucepan, chicken stock powder and half a pour in 3 tbsp vegetable oil, add tbsp of ground black pepper. Ingredients the rice and stir for five minutes or until the rice is toasted. Then add In the meantime, fry strips of • 2.5 cups Basmati rice 2.5 cups warm water, a tablespoon Lebanese bread. • 1 lt vegetable oil of salt, a large spoon Vegeta • 800 g chicken breast chicken stock powder, and when • 3 tbsp salt the water starts to boil, cover with a Method • 2 tbsp ground black pepper lid and simmer. Check the water Sauce • 2 tbsp ground curry from time to time, you may need to • 2 tbsp ground ginger add a quarter cup of warm water Combine 3 cups yoghurt, lemon • 2 tbsp ground cardamom so the rice does not dry out before juice, crushed garlic, tahini. Taste • 2 tbsp cumin powder it is cooked). for salt. • 4 tbsp Vegeta chicken stock To serve place rice, then fried powder bread, then sauce, chicken, finally • 6 slices Lebanese bread, (pitta) Method the roasted almonds. fried until golden • 3 cups yogurt Chicken • 1 cup lemon juice Put the chicken in a medium sized CIDER: Hills Apple Cider • 5 garlic cloves saucepan, add the hot water to the Yalumba Old Bush Vine Grenache • 1 cup tahini chicken and put it on the stove WINE: • 200 g roasted almonds until it boils. BEER: Coopers Original Pale Ale When the water boils and a foam Method appear, remove the chicken from the water and get rid of the water. Rice Then add clean water to cover the Rinse the rice with water 3 or 4 chicken and put 2 tbsp salt, and times until the water runs clear. 1 tbsp ground black pepper. When Drain. the water is boiling put the lid on the pot and simmer, until the Soak the rice in warm water for chicken is cooked. half an hour. Shred the chicken with hands or cut into small pieces. THE ANNUAL 10-DAY SOUTH AUSTRALIAN EATING AND DRINKING FESTIVAL Southern Cross Care Take A Rest Accessible Seating Thanks to the generous support of Southern Cross Care, our shaded and elevated seating banks are available for anyone requiring an extra level of care and comfort to take in all the wonderful performances on the Foundation Stage and Stage 2.

COOPERS BEER GARDEN SUN HAT GIVEAWAY Thanks to Coopers, when you buy two of their fine New Session Ale from the Coopers Beer Garden and Bar at WOMADelaide, you’ll receive a free sun hat! This promotion is available on Saturday, Sunday or JOIN US AT our table Monday and is limited to one hat per transaction, and to people aged over 18.

YALUMBA WINE COOLERS Let the Yalumba Wine Club take you on a journey of wine discovery with exclusive offers designed to ADELAIDE inspire your curiosity. Simply sign-up to the complimentary ‘Insider’ membership to receive a washable, insulated paper wine cooler to keep those AND REGIONS refreshing whites crisp and cool. Find one of the 13 - 22 APRIL 2018 Yalumba volunteers either at the Vine Room or walking with the Buggy Bar between 6–8pm Friday, and 2–6pm Saturday to Monday.

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