Innholdsfortegnelse for April 2022 i delicious

I AM SURE, like me, you will be happy with any excuse to put an indulgent spread on the table to share with your nearest and dearest. Is there any better time than cool autumn days to flick through recipe pages and plan long weekend feasts? A slight chill in the air also brings out my sweet tooth, and we have the glorious tiramisu brownie on the cover (recipe p 13) plus more to indulge in this issue. In exciting news, this month we launch our special Make it delicious. program, in partnership with Massel, in which host Darren Robertson challenges friends of delicious. to recreate iconic restaurant dishes at home. Find out more on p 14, and don’t miss Darren’s warming soups, perfect to celebrate the new season, from…

TIRAMISU BROWNIE WITH MASCARPONE AND CHOCOLATE SERVES 16-18 225g unsalted butter, chopped1 tbs instant coffee granules1 cup (220g) caster sugar¾ cup (170g) brown sugar4 eggs1 tsp vanilla extract⅓ cup (35g) cocoa powder250g dark chocolate, 100g melted,150g roughly chopped1½ cups (225g) plain flour, sifted1½ tsp baking powderChocolate-coated coffee beans, to serve CHOCOLATE SHARDS 150g dark chocolate, melted COFFEE SYRUP 1 tbs instant coffee granules⅓ cup (75g) caster sugar1 tsp vanilla extract VANILLA MASCARPONE 250g mascarpone2 cups (500ml) thickened cream½ cup (60g) pure icing sugar, sifted1 tsp vanilla extract For the chocolate shards, spread chocolate in a very thin layer over a large sheet of baking paper. Top with a second sheet of baking paper and press to flatten. Starting at the short end of the paper, roll into a cylinder and…

CLARE SMYTH IS very happy. As you would be. She’s just found the perfect potato. When, as a London-based, three Michelin-starred chef with your own restaurant brand, you’ve recently launched a brand-new fine diner on the other side of the world, there’s an awful lot to do. But the chance to spend one precious day of her short, two-week Sydney visit on an Australian potato farm was just too tempting for this culinary star. And better still, it paid off. “A potato is the base of our signature dish,” Smyth says. “And people just love it. But I didn’t know I would find such a good quality potato here in Australia. It was a big relief.” Formerly chef-patron at Restaurant Gordon Ramsay, Smyth is the elegant, thoughtful and self-described “passionate”…

EASTER IS A DAY for baking enthusiasts to show off their skills. Why not bring this cake to your Easter lunch for a wow-factor dessert with an Australian twist? I use our Mabu Mabu native chai mix when making this cake, which gets its deep, complex flavours from native spices like wattleseed, cinnamon myrtle and pepperberry (from mabumabu.com.au). The star here is wattleseed, which gives the cake its nutty and subtle bitter chocolate or coffee tannin flavour, combined with the pepperberries for a bit of kick and their nutmeg flavour profile. Wattleseed comes from Australian acacia, which has around 120 different species. The trees grow all over Australia, but most commercially harvested wattleseed comes from South Australia, Victoria and the Northern Territory. Make sure your seeds are roasted before use, then grind…

CARROT CAKE WITH CANDIED WALNUTS SERVES 10 1 x packet delicious. carrot cake baking mix3 large eggs185ml vegetable oil2 medium (220g total) carrots, peeled, coarsely grated250g cream cheese80g unsalted butter, softened CANDIED WALNUTS 1 cup (100g) walnuts, toasted1 cup (220g) caster sugar Prepare carrot cake and icing according to packet instructions. Set both aside separately. Meanwhile, for the candied walnuts, scatter walnuts on a baking tray lined with foil. Place sugar in a non-stick frypan over medium heat and cook, swirling the pan occasionally, for 5-6 minutes until a golden caramel forms. Pour over the walnuts, and set aside to cool completely (the toffee will harden). Spread cream cheese icing over the cooled cake. Roughly chop candied walnuts and scatter over the carrot cake to serve. FOR THESE RECIPES YOU…

“This is a really great way to make the oyster mushrooms sort of meaty – they naturally have that substance to them already, but by the way we cook them you get a lovely caramelised surface, so you get this really deep, roasty flavour.” BAY LOBSTER WITH FENNEL & FINGER LIME SALAD 6 Australian Bay lobsters (Moreton Bay bugs)1 small fennel bulb, thinly sliced4 radishes, thinly sliced4 long green shallots, thinly sliced3 finger limes, pearls removed2 avocados, chopped2 cups mixed soft herb leaves, chopped (we used dill, parsley, tarragon, fennel fronds and chives)2 tbs sour cream Juice of1 lemon Extra virgin olive oil, to drizzle Bring a large saucepan of salted water to the boil. Add lobsters and cook for 6 minutes or until the shells turn orange. Quickly refresh…

TUNA ALLA ZINGARA WITH CUCUMBER AND AVOCADO SERVES 4 You will need a piping bag with plain nozzle for this recipe. 1 avocado Juice of1 lime1 Lebanese cucumber, peeled, julienned300g sashimi-grade tuna, thinly sliced12 nasturtium leaves Extra virgin olive oil, to serve GREEN CHILLI PASTE 2 long green chillies, seeds removed1 garlic clove, crushed¼ cup (60ml) lemon-infused olive oil50g baby spinach leaves½ bunch flat-leaf parsley1 tbs roasted coriander seeds1 tsp roasted cumin seeds SPICE MIX 2 star anise10 cardamom pods½ tsp each coriander seeds and black peppercorns¼ tsp fennel seeds For the green chilli paste, place all ingredients in a small food processor and whiz until smooth. Season and set aside. Place avocado, lime juice, and 1 tsp salt flakes in a clean small food processor and whiz until smooth.…

RICOTTA COFFEE CHEESECAKE WITH COFFEE SYRUP SERVES 8-10 Begin this recipe at least 4 hours ahead. 200g digestive biscuits2 tbs Dutch cocoa powder75g unsalted butter, melted250g cream cheese, at room temperature1 cup (220g) caster sugar750g fresh ricotta3 large eggs, at room temperature1 tsp vanilla extract1 tbs strong brewed espresso1 tbs cornflour COFFEE SYRUP ¼ cup (60ml) strong brewed espresso¼ cup (55g) caster sugar Preheat oven to 160°C. Grease a 20cm springform cake pan and line the base with baking paper. Place biscuits and cocoa in a food processor and whiz to rough crumbs. Add butter and pulse until combined. Spoon into prepared pan and use the back of a spoon to press over the base in an even layer. Chill for 15 minutes or until firm, then bake for 15-20…

Maggie Beer stands in the crystal-clear shallows and watches the activity around her feet. Teeny crabs scuttle across the sand and pebbles on the bottom, heading towards her suddenly vulnerable toes. She is talking about this “unique place”, the secrets of its tides and currents, the cherished memories it evokes of family holidays and impromptu feasts. A place called Coffin Bay. The name was chosen by explorer Matthew Flinders to honour his buddy Sir Isaac Coffin, but now sounds way too grim for this summer playground on the Eyre Peninsula where South Australians like Beer come to swim, fish, explore and unwind. For the rest of the country, Coffin Bay is synonymous with oysters, those big, briny beauties that are found on menus far and wide. You can see some…

the big cheese Subtle but complex pink pepper is perfectly balanced by the rich, buttery flavour of brie in Castello’s Double Cream Pink Pepper. This new combo is the perfect addition to your next cheese board! Visit: castellocheese.com salt of the sea Maldon Sea Salt Flakes, made with traditional artisan methods in the coastal town of Maldon in the United Kingdom, have a fresh intensity and clean taste, making them the ultimate (nautural) flavour enhancer. Visit maldonsalt.com/au plant power Vegan and gluten-free, Vegan Made Easy’s Mexican, Indian & French-inspired recipes are ready to heat and eat or use as a versatile base. Find them at Woolworths Metro, independent retailers, and Harris Farm Market. Visit: veganmadeeasy.com.au bring the heat The trick to good food is to keep it as close to…

OUR MOST-LIKED POST 1,346 likes, 10 comments Everything is okey dokey when you’re eating our golden syrup banana cake with hokey pokey cream. Skip a few steps and get straight to the eating with our upside-down golden syrup banana cake baking mix, now available at @woolworths_au MAKEITDELICIOUS GARDEN HARVEST: We’ve grown our own tomatoes this year, and the abundance of rainfall in Sydney has made our cherry tomatoes super sweet. I was swiping through the pages of the February issue, and was delighted to find the tomato and machengo tarte tatin recipe. We paired it with a green garden salad, handpicked just before serving. From garden to plate, it was the perfect Sunday summer evening meal using all our home-grown produce. Thanks delicious. for another fabulous recipe! Michelle Flanagan THE WINNER…

STEAMED MUSSELS, CHERRY TOMATO & GARLIC STEW SERVES 4 AS A STARTER 200ml extra virgin olive oil4 punnets (1kg) cherry tomatoes8 garlic cloves, peeled1 tsp chilli flakes½ bunch fresh thyme, leaves picked1kg pot-ready mussels50g unsalted butter1 cup flat-leaf parsley leaves, finely chopped, plus extra to serveBaguette, to serve Heat oil in a heavy-based saucepan over medium heat. Add tomatoes, garlic, chilli flakes and thyme, and cook for 15 minutes or until tomatoes are caramelised and softened. Season with salt flakes and freshly ground black pepper. Using a stick blender, blitz mixture until smooth. Add the mussels to the pan and cover with a lid to steam for 5 minutes or until mussels have opened (discard any that remain closed). Stir through butter and parsley. Scatter with extra parsley and serve…

C: Forget about Easter eggs. This is what you want – a bunny delivering bacon hot cross buns. A: Bacon is good with anything. Nobody’s ever going to knock back bacon, no matter what you put it on. It’s the international language of love. The bacon here is smoked and when you cook it you get all that lovely saltiness out of it. C: I like a bit of rind on my bacon – get the fat out of it. A: What! No, I disagree with that. But you are like a bit of gristle, I suppose. C: We can have a new column. The fat and the gristle. There’s nothing better than adding a bit of cheese with bacon too. You could even buy the hot cross buns, toast…

GUACAMOLE SERVES 6 "When I was a child, I remember my dad loved to eat guacamole and chicharrón rolled up in a taco. Now, of course, guacamole is everywhere. It’s extremely easy to make; it just depends on the avocados you use. In Mexico, we are lucky enough to have a huge variety of avocados at our disposal, but outside of the country there is less choice. I recommend using hass or fuerte avocados, as they are large, creamy and easy to peel." 5 large ripe avocados3 green chillies, such as jalapeno, serrano or cayenne, finely chopped1 bunch coriander, leaves picked and finely choppedJuice of 3 limes1 tbs extra virgin olive oil Corn chips, to serve Gently mash avocado in a bowl. Stir through remaining ingredients and 3 tsp salt…

CHICKEN, LEMONGRASS, TURMERIC & GINGER SOUP SERVES 4 5cm piece (25g) turmeric, chopped5cm piece (25g) ginger, chopped3 garlic cloves, chopped1 lemongrass stalk, white part only, finely chopped2 tbs chopped coriander stalks Pinch of black peppercorns2 large red chillies1 eschalot⅓ cup (80ml) sesame oil50g coconut oil6 cups (1.5L) chicken stock2 x 170g chicken breasts⅓ cup (80ml) fish sauce1 tbs soy sauce Juice of2 limes1 tbs brown sugar200g vermicelli noodles, cooked to packet instructionsThai basil leaves and toasted sesame seeds, to serve Place turmeric, ginger, garlic, lemongrass, coriander stalks, peppercorns, chilli, eschalot and sesame oil in a small food processor and whiz to a paste. Heat coconut oil in a large heavy-based saucepan over medium heat. Add the aromat paste and cook, stirring regularly, for 6-7 minutes until lightly caramelised. Add stock…

LONG LUNCH Goat’s cheese, leek & artichoke quiche, p 46 Ravensworth ‘The Grainery’ Marsanne Viognier Roussanne Fennel-rubbed pork rack with celeriac & almond gratin, p 73 Ravensworth Estate Riesling Pear tarte tatin with mocha ice cream, p 129 Ravensworth Riesling Ancestral “Textural whites and quiches, it’s all the rage. Or it should be! Rhône whites are perfect here – full flavoured and interesting. Don’t get me started on riesling and pork, it should be a crime to not have them together – pork’s oily goodness is made for riesling’s acid freshness. And bung in some fizz, as in a pet nat, to match with caramelised pears and buttery pastry.”Bryan Martin, Ravensworth Wines BAKING ROSTER Bacon hot cross bun loaf, p 40 Fritole (Venetian carnival fritters), p 112 Marbled spiced sour…

MUSSELS In Italy when I was 20 or 21, I remember eating mussels in a little trattoria – I’ve tried bringing that back to Australia. When it starts to get cool, a mussel zuppa (soup) is such an enjoyable thing. It’s warming, nourishing and absolutely delicious. And mussels are really good in autumn, coming from colder waters. SWORDFISH I’ve always loved swordfish, it’s a very diverse fish – you can cook it in so many ways. The beautiful thing about swordfish is that it’s got this steak-like texture, it’s a perfect piece of fish for marinating. We get our swordfish from fisheries up near Mooloolaba, in Queensland. We use it on both menus, at Fish Shop and Fsh Mkt, and both are great sellers. CABBAGE I spent time in Japan…

THE VENUE: Fish Butchery Waterloo, 965 Bourke Street, Waterloo, Sydney. THE VIBE: A large, light and bright, open corner space on busy Bourke Street that’s essentially the sum of all the Niland parts: immaculate fresh fish, takeaways, take-homes – fish pies and sausage rolls, anyone? – and seats outside. WHAT’S COOKING? Everyone loves a great fish-and-chipper. And when it’s this good and in your ‘hood, consider yourself blessed. Owner-chef Josh Niland’s work with sustainable sourcing and no-waste cooking has won him fame both at home and beyond. WHAT’S POURING? From the drinks fridge, we sip a Saint Peter Sea Spray Ale with the slightest hint of lemon myrtle and sea parsley and a Poor Toms Negroni Spritz in a bright red and silver can. MENU HIGHLIGHTS: There’s a Murray cod…

THIS RECIPE IS steeped in Neapolitan tradition: It’s made the day after the big Easter feast, as a way to use up leftover cheese and meat. An Easter Monday picnic is also a custom, so the fact that all the goodies are already wrapped up in the bread makes it a very transportable option. The herby pesto and Gruyere, though, are my own non-traditional additions. This can be baked and presented in various ways, but the ring both looks great and has some nice symbolism – the circle of life and renewal associated with northern hemisphere spring in general and Easter in particular. A very large tube pan with a flat bottom is perfect, but you can improvise with a cake pan, creating a hole in the middle with an overturned…

OVER THE YEARS, chocolate has become integrally linked with Easter. Which is a little surprising, as the patron saint of chocolate makers is St Nicholas, AKA the big guy in a red suit with an aversion to driving a delivery van like every other courier. I suppose that’s how Easter got its mascot in the Easter Bunny, based on a judgemental Lutheran Easter hare who has compiled the ‘naughty or nice’ list for German kids since the 17th century. Easter eggs are a more ancient idea – eggs originally being linked to images of rebirth and fertility suffusing pagan feasts such as Eostre. They only became chocolate eggs, though, first in 19th-century France and Germany, once chocolate went from being drunk to eaten. Has any other ingredient inspired the acres…

CHORIZO & RICE STUFFED ROAST CHICKEN WITH PEDRO XIMÉNEZ ROASTED TOMATOES SERVES 6 100g unsalted butter, softened1 garlic clove, crushed1 tsp smoked paprika1.8kg whole chicken1 tbs extra virgin olive oil600g truss cherry tomatoes¼ cup Pedro Ximénez (a dark, sticky sherry, from selected bottle shops) Juice of½ lemon Rocket leaves, to serve RICE STUFFING 1 tbs extra virgin olive oil1 dried chorizo, finely chopped2 eschalots, finely chopped3 garlic cloves, thinly sliced½ cup (100g) long grain rice2 tbs Pedro Ximénez (a dark, sticky sherry, from selected bottle shops)1 cup (250ml) chicken or vegetable stock1 cup flat-leaf parsley leaves, chopped For the rice stuffing, heat 1 tbs oil in a medium saucepan over medium heat. Add chorizo and cook, stirring occasionally, for 4-5 minutes until golden. Add eschalot and garlic and cook, stirring…

KOTTU ROTI SERVES 2 ½ cup (125ml) vegetable oil4 eggs2g chilli powder2g curry leaves½ red onion, finely sliced14g finely chopped garlic10g finely chopped ginger3 green bird’s-eye chillies, finely sliced into rounds140g cabbage, shredded into a medium shred4 Godhamba roti (recipe follows), cut into3cm x 2cm strips(approximately)2 large long green shallots, white and green part julienned50g grated cheddar250ml Kiri hodi, gently heated (find the recipe at delicious.com.au) Whisk together the eggs and chilli powder. When the oil is hot to the point of just smoking, pour the egg into the wok and let it sit for 30 seconds until it fluffs up a little, then use a wok spoon to stir for a few moments until it is just set. Carefully tip the egg and most of the oil into a…

RUM & RAISIN HOT CROSS BUNS MAKES 12 BUNS Begin this recipe at least 4 hours ahead. 300g raisins½ cup (125ml) spiced dark rum300ml milk2 x 7g sachets instant dried yeast⅔ cup (160g) brown sugar4 ½ cups (675g) baker’s flour, plus½ cup (75g) extra2 tsp mixed spice, plus an extra pinch1 tsp each ground ginger and allspice1 egg100g unsalted butter, chopped, softened Finely grated zest of1 orange¼ cup (60ml) maple syrup SPICED RUM BUTTER 250g unsalted butter, softened⅔ cup (160g) brown sugar¼ tsp mixed spice1 tbs spiced dark rum Place raisins and rum in a bowl and set aside for 2 hours, or overnight, to plump. Drain, reserving the liquid. Warm milk in a small saucepan over medium-low heat. Remove from the heat, add yeast and 1 tsp brown sugar,…

@manufeildelofficial TOKYO IS SO DIFFERENT to anywhere else I’ve been. It’s both futuristic and historical. Everything that is made is done with passion, precision and craft. I love the contrast between the shiny high-rise buildings and traditional alleys – home to little yakitori grills where you interact with the chef – or between crowded places like Shibuya Crossing and the tranquil Meiji Shrine or Imperial Gardens. Every time I return, there’s always something new to uncover. As a foodie, Tokyo is such an exciting place – I’ve never had a bad meal there. I’ve had the chance to visit a number of times, including for my show Around the World in 80 Dishes, and to visit my brother-in-law, who works there. I’ve had once-in-a-lifetime experiences such as training and eating…