Innholdsfortegnelse for March 2021 i delicious

THIS TIME 12 MONTHS AGO, we were weeks away from heading into isolation. It’s hard to believe that almost a year has passed, and when I look back at my editor’s letter for the March issue in 2020, I wonder at my naivety. I remember thinking it would probably be two weeks of working from home and then well, we all know what then. Interestingly, despite the challenges we grappled with in those early days via shooting and testing and generating content from home, another thing I could not have predicted was the deeper connection that was forged with food. Many readers rediscovered their love for cooking, or took more time and pleasure in the process. Many of you considered delicious. a lifeline in tough times a source of comfort…

I was flicking through my much-anticipated February 2021 issue just as I received a message from my sister, asking for recipe suggestions for the 1.5 kilograms of home-grown cherry tomatoes she had just picked. I sent her the recipe for the end-of-summer tomato & basil spaghetti, which she made! I picked up my stash of tomatoes a couple of days later and made the dish – totally delicious, especially with home-grown tomatoes. I’ve been a big fan of delicious. since day one, all those years ago, and have never missed an issue. Dianne Carpenter ED’S NOTE: Congratulations, Dianne! You’ve won a KitchenAid K400 blender in the 2021 Colour of the Year – ‘honey’ (RRP $449). The blender’s warm and rich hues, with golden-orange undertones will make this a (very useful)…

TRIMBOLI SALVATORE TREBBIANO 2020 Here’s a wonderfully crisp, lemon-flavoured Aussie white with a distinct Italian accent. There’s a lemony lift with creamy, stony hints on the nose and a creamy lemon on your first sip. SCARPANTONI CHARDONNAY 2019 This McLaren Vale Chardonnay is fresh, lively and 100 per cent food-friendly. Easygoing, Scarpantoni Chardonnay is full of ripe, fresh tropical fruit and classic chardonnay peachy aromas and flavours. RAVENSTHORPE LIMESTONE COAST SAUVIGNON BLANC 2020 Hailing from South Australia’s Limestone Coast, this juicy, refreshing sauvignon has intense aromas of citrus and passionfruit on a mouthwatering, crisp and zesty palate. Superb! PIKES THE DOGWALK CLARE VALLEY CABERNET SAUVIGNON 2017 Pikes wines are the talk of the town and this exceptional cabernet shows why. A marriage of cabernet sauvignon and cabernet Franc, it’s lavish,…

“MY GRANDFATHER, FATHER, uncles, brothers… we’re all fishermen,” says Nick Schultz of Urangan Fisheries. “When I was a kid, we used to prawn in the Mary River, using pocket nets; then later net fishing for barra. As the trawling industry started in the late ’50s, early ’60s, I got involved there for tailor, mullet, crabs.” Now it’s the revitalisation of the Cape Moreton Scarlet Prawn fishery that occupies the veteran fisherman. An ungazetted fishery for decades, bringing this exceptional product – which won Best New Product at the 2020 delicious . Harvey Norman Produce Awards – back to the market hasn’t been without its complexities. “IT’S ALMOST LIKE YOU DON’T NEED TO COOK THEM; A LITTLE FIRE IS PERFECT.” – MARTIN BENN John Susman, a go-to fixer when it comes…

THIS FALLS SOMEWHERE between a mezze salad, a sauce and a dip. It is rich and intense on its own but great as part of a meal with warm flatbreads, soft-boiled eggs and perhaps some labneh or thick yoghurt on the side. Try to get your hands on the best-quality tomatoes you can find; the simplicity of this dish really lets the fresh vegetables sing. This is lovely eaten warm or at room temperature. It reheats quite well, its flavours intensifying as they sit overnight, and can be repurposed as a sauce spooned over grilled meats, couscous or pasta. CHARRED TOMATOES & ONIONS WITH FETA-HARISSA PINE NUTS SERVES 4 100ml extra virgin olive oil 450g (approx 2 large) red onions, cut through the core into 8 wedges 2 red capsicums…

POTIRON (FRENCH PUMPKIN SOUP) SERVES 4 1/3 cup (80ml) extra virgin olive oil 60g unsalted butter 5 large eschalots, chopped 4 garlic cloves, chopped 2kg butternut pumpkin, peeled, seeds removed, cut into 1.5 cm cubes 6 cups (1.5L) milk 1/3 cup (80ml) creme fraiche, whisked to loosen 1 bunch chives, snipped Crusty baguette, to serve Place oil and butter in a large saucepan over medium heat. Add the eschalot and garlic and season with salt. Cook, stirring, for 4-5 minutes until softened. Add the pumpkin then cover and sweat, shaking pan occasionally, for 8-10 minutes. Pour in the milk and season with salt and pepper. Bring to the boil, then reduce heat to low and simmer for 15-20 minutes until the pumpkin is tender. The milk will curdle, but will…

FOR GILL MELLER, it’s simple: cook with seasonal ingredients and you’ll not only enjoy dishes that nourish, but you will also respect local produce. “In my view, one of the best things we can do is eat as much locally grown, seasonal fruit and veg as possible, particularly if it’s been grown organically. Supporting farmers and growers who produce food in this way is so important,” says the chef in his latest book, Root, Stem, Leaf, Flower. If there’s one thing Meller learned in his time at River Cottage in the UK, it is this notion of respecting his ingredients. Whether it’s the new potatoes or rabbit in the gnocchi dish in this story, or the squid he uses in a slow-cooked number, the celeriac and kale in a ravioli,…

BONET (CHOCOLATE AND AMARETTI FLAN) SERVES 6-8 “This centuries-old dessert from Piedmont is a bit like creme caramel, but flavoured with chocolate and amaretti biscuits. It needs nothing more than the bittersweet caramel spooned over the top, but you could decorate it with whipped cream, some whole or crushed amaretti, or a sprinkling of finely chopped hazelnuts.” Butter, for greasing 175g sugar 4 eggs 11/2 cups (375ml) milk, warmed 15g unsweetened cocoa powder, sifted 35g amaretti biscuits ( about 10 small biscuits), crushed plus extra for decoration Splash of rum, grappa or similar (optional) Lightly grease a loaf (bar) tin, approximately 11cm x 25cm, and preheat the oven to 150°C. Place 100g of sugar in a small saucepan and shake or tap the pan so that the sugar sits in…

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PAN PARTY: In Covid times, one needs to be innovative. We have a park opposite our home, perfect for DIY ‘bubble dining’ with our best friends. A portable table and chairs carried across, tablecloth, plates and glasses – a little bit of style to add to the ambience. And voila! The one-pan wonder – roast chicken, fennel, silverbeet and potato (November 2020, p 72) – is marched across the street. Christine Oehr PACKED LUNCH: Some time back, I bemoaned to my colleagues that cooking at home was boring. I have a vegan daughter who does all her own cooking, and a son who is a ‘schnitzel and bolognese’ kind of guy. One colleague suggested that I cook lunch once a week for a select few. I made the roast turkey…

LAST OF SUMMER Crab and avocado tostadas, p 48 Adelina Organic Riesling 2020 (Clare Valley, SA) Barbecued rump cap with salsa fresca, p 20 Dune Bonaire Rosé 2020 (McLaren Vale, SA) Lemon curd mousse with pistachio crumble, p 109 Monday Non-Alcoholic Paloma “Ah, the twilight of summer, where we hold onto all the vestiges of the past months, eking out every last ray of sunshine and glorious outdoor time. This menu mainlines these vibes and should be accompanied by summery drinks to stretch out the feels. Think crisp, light whites, rosé and bright fizzy things.”Mike Bennie, Drinks Writer AUTUMN ARRIVAL Potiron (French pumpkin soup), p 56 Yalumba Eden Valley Viognier Celeriac and sage ravioli with kale and blue cheese, p 85 Yalumba The Virgilius Viognier Manuka honey madeleines, p 121…

SPAGHETTI WITH CLAMS, GARLIC, CHERRY TOMATOES & ZUCCHINI SERVES 4 400g fresh or dried spaghetti 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle 3 garlic cloves, thinly sliced 750g very ripe cherry tomatoes 1 tsp crushed chilli flakes 3 small zucchini, thinly sliced into rounds 700g Georges Bay clams (vongole), purged (substitute regular clams) 1/2 cup (125ml) fish stock 1/4 cup roughly chopped flat-leaf parsley Juice of1/2 lemon Heat a large saucepan three-quarters full of salted water over high heat. Cook pasta to packet instructions then drain, reserving 1 cup (250ml) cooking water. Heat olive oil in a large deep frypan over high heat. Add garlic and cook, stirring, for 1-2 minutes until starting to soften. Stir in tomatoes and chilli flakes, and cook, stirring frequently, for…

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How to ensure you choose high-quality sustainable seafood? John Susman says “get a fishmonger you can trust and develop a relationship with them.” Drop any preconceived ideas when you venture into your local monger is his second point. “So, don’t go with an Indian Spice John Dory recipe in one hand and your credit card in the other. Go to the fishmonger and ask him what he’s having for dinner or what he got in that day and work backwards. That will give you the best and most sustainable experience you can have because you’re more than likely to be buying what is seasonal, what is local, and what is the best value.”…

SO, THE SALAD days of summer are coming to an end and we need to find heartier ways to answer the fast call for dinner, ideas that don’t require pre-planning but ones where you can pick up ingredients, get home and have dinner on the table within a realistic 15-30 minutes. By realistic I mean without those tricks canny cookbook authors use to sneak within this time frame, like assume prepping the veg takes no time at all! PASTA There’s a reason why pasta is a go-to when it comes to a speedy dinner. There are so many great dishes that can be made in the time it takes to cook a packet of dried pasta. Just pick ingredients that don’t need much time to cook or deliver flavour. Fresh…

THE SIMPLE TRUTH is everyone can, and should, cook! Cooking shouldn’t feel like a chore or an obligation, but rather a creative, nurturing ritual. Italian home cooking is simple, but that should not be confused with simplistic or lazy. Creating delightful dishes using just three or four everyday ingredients requires resourcefulness, a genuine love for produce, and equal parts skill and instinct. I have acquired a wealth of knowledge just by observing my mamma and two nonnas create sensational meals with very little, and I constantly add to this knowledge by seeing what others are making, and the way they use and combine their ingredients. For me, simple always triumphs over complicated. Simple is beautiful. Simple means you can pick up this book and cook all the dishes without fear…

“MY NUMBER ONE memory of Japan is walking down these little alleys, smoke streaming out of yakitori shops. The smell of the chicken sizzling over the binchotan (charcoal)… it’s classic and pretty delicious.” For Hayden Quinn, this is the heart of Japanese cooking and something that might easily be missed if you’re not open to exploring when we can travel again. “It’s about being willing to try stuff that’s not on the tourist map, walking down small laneways that look quiet but may have amazing ramen shops, or yakitori stores that you just can’t go past.” When it comes to recreating these food memories at home, Quinn knows it’s the individual elements of a dish that are key. “Japanese food is simple, but there are a lot of different bits…

MAKING SWEETS WAS my first foray into cooking independently in the kitchen, and as a teenager I could often be found baking my way through my mother’s cookbooks, in particular an American pie cookbook – I have always had a thing for pastry. You will see a bias towards it in this book too, from southern Italian custard and jam bocconotti to ricotta-filled crostata and Florence’s little rice pudding pastries, bundini di riso . These recipes, along with a handful of new inclusions, are a collection of beloved Italian classics, many of which you could likely find on nonna’s table for Sunday lunch, in a homely trattoria or one of Florence’s best pastry shops. I also have a thing for historic Italian cookbooks as they have been instrumental in helping…

farm to plate Tweed Real Food is Northern NSW’s fifth-generation-farming plant-based food haven. It offers spice blends, flavoured salts, nut-free dukkah and balsamic vinegar to make gourmet cooking a breeze. Visit: tweedrealfood.com butter up Arm yourself for baking season with Lurpak salted butter. The award-winning product elevates breakfasts with the family, lunch catch-ups with friends and baked goods for the office. It’s perfect to spread, whip, beat and more. Visit: lurpak.com look sharp Castello Blue now comes in individual portions for emergency cheeseboards, snacks or a treat. The rich, sharp blue cheese pairs with crackers, honey or fresh blueberries. Pop the mini wedges into your next summer picnic basket. Visit: castellocheese.com just chillin’ Add a little bit of spice with Kewpie sriracha mayonnaise. The favourite creamy and tangy condiment contains…

Take your love of lamingtons to the next level with our coconut creation – the lamington cheesecake. The new Aussie classic trades out the sponge for a crumbly biscuit base, topped with a choc coconut cream cheese filling, rippled raspberry jam and cream, and toasted coconut flakes. Sorry, bake sale, but this little beauty is too good to share. Find the recipe at delicious.com.au. Recipe: @phoeberosewood Photography: @chriscourt Styling: @kirstenljenkins #MAKEITDELICIOUS…

OVER THE PAST six months, we’ve gone on a magical culinary tour – from Vintners Bar & Grill in South Australia’s Barossa Valley to Bells at Killcare and Berowra Waters Inn in New South Wales, and recently down to Victoria’s famed Great Ocean Road for lunch at MoVida Lorne. It’s all part of our “Book a table, embrace Australia” initiative, a collaboration between delicious. and South Australian wine brand Yalumba that aims to support regional restaurants and communities. Already famous in Melbourne for its authentic tapas and relaxed Spanish vibe, MoVida opened at the Lorne Hotel in January 2018. MoVida Lorne head chef Kane Vokoun uses the best produce from south-west Victoria to celebrate Spanish food and culture in a chilled beach-side setting. One of Kane’s go-to suppliers is the…

TAKE IT TO THE GRAVE SHIRAZ CAN, $5 Not changing the world but delivering a hit of generous, lightly spicy red wine here. It’s a no-brainer for sloshing around next to a tomato sauce-led risotto and, for those inclined, will even take a light chill. Best served from your fanciest tumblers. EMPIRICAL SPIRITS CAROB FIG LEMON MYRTLE CAN, $15 Empirical Spirits defies any category in the world of distillation and makes fascinating blended drinks in a can alongside its general releases. This is an earthy, nutty, citrusy drink. So refreshing, and such a perfect match for this dish. CURATIF X NEVER NEVER DISTILLING CO. NEGRONI CAN, $12.50 This classic Negroni is all the better for having quality ingredients that build it. Never Never gin…

Anthony: Lamb leg on the barbecue is a favourite of mine. Colin: My mum used to make this rice salad to go with lamb. She used tinned mandarins in it! Here, though, you could use fresh peach. But I am just going to go with herbs, seeds and a kick of chilli. It’s like a bang to go with the lamb! The cold rice soaks up all the flavours and it has different textures. Anthony: It almost sounds Middle Eastern. Colin: It’s not Middle Eastern, my mum made it in Ireland! Anthony: Well maybe your mum isn’t actually from Ireland. With this recipe we’re holding onto the last of summer – clinging on with our fingernails, we don’t want it to go! Despite Australians not really understanding what a proper…

SET THE SCENE VIBE “I like to get back to good-old hospitality. I grew up around a Lebanese family and they’re all about making you feel comfortable – they want you to love the food, and to have the same experience they’re having. That’s what hospitality is about. So when I’m entertaining or have friends over, I do the same.” MENU “Keep things simple. I want to enjoy the food, too, so I never go finicky or hugely complicated. There could be half a Kent pumpkin roasted on the table, a big chicken, a big salad, and everyone just dives in. My wife is vegetarian and I have three kids, so sometimes planning a menu can get a little tricky. But something like the ‘village’ salad – that’s my go-to…

“Best served as soon as they’re made, these sticky beef tacos add a sweet twist to Taco Tuesdays. Just add a margarita.” PRAWN & RED BEAN CHILLI SERVES 4-6 2 tbs extra virgin olive oil 1 onion, finely chopped 2 garlic cloves, chopped 1 red capsicum (seeds removed), finely chopped 2 chipotle chillies in adobo sauce, chopped, plus 2 tbs adobo sauce 2 tbs tomato paste 2 tsp ground cumin 2 tsp smoked paprika (pimenton) 1 cup (250ml) fish or chicken stock 400g can chopped tomatoes 500g green prawns, peeled, chopped 400g can red kidney beans, rinsed, drained Coriander, sour cream, flour tortillas and lime wedges, to serve Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 5-6 minutes until onion has…

Whether it’s seasoning, sauce or a hearty addition to soups and salads, these cupboard essentials are the heroes of Japanese cooking, says Hayden Quinn. TOGARASHI: “Sansho pepper, black and white sesame seeds, nori flakes, salt... it’s just a burst of flavour in your mouth. Head to your local Asian grocer – there are so many varieties that are all a bit different. Or you can make your own!” MISO: “The most common varieties of miso are white (shiro) miso and red miso. I love white miso, it has a sweetness that matches the salty, umami flavour. Red miso is a more pungent style… it has a hit to it.” PICKLED GINGER: “The pickling liquid in pickled ginger is the mother of all flavour enhancers. There’s so much packed into pickles,…

…TO OUR ANNUAL edition of Cruise by delicious . Travel, which is filled with inspiration and information on the world of cruising. Grounded by the pandemic, cruising companies have spent the past 12 months developing a raft of high-tech safety measures, as well as innovative itineraries and flexible booking policies to restore confidence in consumers to book journeys in 2021 and beyond. Domestic cruises are now in operation, with small ships like Coral Expeditions successfully completing journeys in the Great Barrier Reef, and Tasmania and the Kimberley to come. Sailing within one state, or to ‘corridor’ territories such as New Zealand or the South Pacific are within our short-term reach. On the international front, stringent safety protocols developed by the likes of Viking Cruises mean testing measures for guests and…

I AM A KIWI , so while I have lived in Australia since 2007, I have a very strong connection to New Zealand. Mount Maunganui in the Bay of Plenty is very special to me. My grannie lived there when I was a kid and I spent all my summer holidays there on the beach – it offers the most idyllic white sand and beautiful ocean, as well as a harbour for something a bit quieter. Mount Maunganui itself has the perfect elevation for a scenic walk, with magnificent views across the Bay of Plenty. If you don’t want to walk up, you can walk around it – it’s about 3.5 kilometres and there are plenty of little bays that provide the perfect spots for a quick dip. And I…