Innholdsfortegnelse for August 2019 i delicious

SNACK Wapengo Rocks Wild Organic Rock Oysters Rockefeller ENTREE Grilled brassicas salad à la Boon Luck Farm Celeriac confit, Burraduc Farm Buffalo Mozzarella & Yarra Valley Caviar Bellata Gold Duralina macaroni ‘cacio e pepe’ di Pecora Dairy Yarrawa MAIN Eugowra Game Birds Pastured Quail saltimbocca, radicchio, smoked garlic & Newcastle Greens Calvin Lamborn Snap Greens Moonacres Farm colcannon crush DESSERT Crème caramel & whipped Malfroy’s Gold Wild Honey Yoghurt…

INNOVATION The Slide&Hide oven door of NEFF’s VarioSteam is a safe and convenient design feature that allows you to fully access the oven cavity to baste, turn and stir as you cook without the door getting in your way. The oven door opens fully and can then be slid underneath the oven and out of the way. NEFF OVEN WITH VARIOSTEAM This 600mm built-in oven from NEFF features 14 heat settings, VarioSteam (with a refillable one-litre water tank) for tender results, and a MultiPoint meat probe that regulates the oven temperature while cooking. As well, CircoTherm allows you to cook a variety of dishes at the same time without the flavours mixing. Cleaning is simple with the Pyrolytic and EasyClean functions. The NEFF Oven with VarioSteam (B58VT68N0B, $5,299) is a…

INNOVATION The Perfect GlassCare technology enables four FlexCare glass holders to firmly yet safely hold delicate stemware in place, and the WiFi Conn@ct feature allows you to check on the status and operate the Miele Fully Integrated Dishwasher via an app on your mobile device. MIELE FULLY INTEGRATED DISHWASHER Recommended by luxury glassware brand Riedel, the Miele Fully Integrated Dishwasher features advanced technology so even the most delicate stemware is washed gently. Thanks to the AutoOpen feature the door opens slightly at the end of the program to dry everything completely. The Miele Fully Integrated Dishwasher ( G 6999 SCVi XXL, $4,299 ) is a premium appliance, which can be integrated into any kitchen cabinetry. It has 11 wash programs and six rinse options, and the convenient Knock2Open feature –…

C: When I worked with Gordon Ramsay, we did porchettas every day and it was a lot of work. But it’s easy enough at home – porchetta is great. For me, I think you should stuff it with a great stuffing. A: Yeah, it’s all about the stuffing. C: So my idea for the stuffing is – we’ll talk about the crackling later; I already have so much to do, but that’s my department, too. A: What’s my department, then? C: Selling meat to get the best crackling ever! As Whitney said, crack is whack! A: We’ll dedicate this to Whitney Houston. But why are you talking about crackling? You’re meant to start with the stuffing! C: Fine. We’re going to get some fat in there. So a pork sausage…

SYDNEY CHEF DAN Pepperell has a masterful way with Italian food. At 10 William Street, he earned a cultish following for his inventive take on the cuisine jazzed up with a Japanese twist. At Hubert, Pepperell shifted gears to explore French fare infused with Chinese and Korean influences – think escargot with XO sauce and kimchi gratin. But late last year the chef returned to his earthy influences at Alberto’s Lounge. The convivial eatery is described as “a neighbourhood Italian restaurant and wine bar” but that neighbourhood could only be Surry Hills. As the following recipes show, Pepperell is always tweaking the classics. His fritto misto is spiced with curry powder, while his poached peppers are annointed with prawn oil. It’s Italian food reinterpreted by someone who grew up eating…

LEAVE IT TO Darren Robertson to put extra zing into an already fresh and vibrant Italian accompaniment. The Three Blue Ducks chef, who is mostly based in Byron Bay, says pesto is the perfect sauce to tinker with. “It’s such a simple thing, so it has a couple of ingredients that are interchangeable, like replacing basil with another herb. And there are a lot of macadamias around Byron; they’re a bit of staple, so I thought it would be interesting to use them in a pesto. I used them in the mushroom bruschetta because mushrooms go well with a creamy macadamia.” One of the more interesting ingredients Robertson uses is hempseed, which he says is becoming more mainstream. “I see hempseeds a lot more in cafes these days. They’re full…

“THE COMBINATION OF SPICY CHORIZO, SOFT GOAT’S CHEESE AND AROMATIC ROSEMARY TURNS THIS CLASSIC ITALIAN BREAD INTO A MEAL. I OFTEN SERVE IT WITH SLICED TOMATOES DRESSED WITH RED WINE VINEGAR AND OLIVE OIL, A CRUNCHY GREEN SALAD, AND A FEW COLD BEERS.” COOKING OVER FIRE is, for me, one of the simplest and best ways to enjoy food. As a chef I’ve had the good fortune to cook in lots of fantastic kitchens. But cooking outside over wood or charcoal is something completely different. It’s far more engaging. It allows you to forge a connection with the food you eat that you could never make using only a fan-assisted oven inside a house or a restaurant. Cooking outside over an open fire helps you unlock instincts and hidden skills…

A visit to Rome is an intoxicating and vivid dive into Italy’s historical heart, which connects to the pulse of this Eternal City through its ancient charms and timeless architecture. There’s no better way to discover the essence and underbelly of Roman life than by exploring its food culture. Rome is a wonderful city for a food pilgrimage. My auto pilot tells me to hit the streets to see what tastes I’ll find along the way. I make time for stops at cafes, bars and restaurants where the best food is simple and honest, often found in the back streets, far from the tourist-clogged Spanish Steps. Coffee is religion in Italy and there’s no shortage of choice. My first mission upon arriving in the city is to always find a…

OUR ANNUAL PILGRIMAGE to Italy is always a remarkable experience. Each year, I travel with my dear friend Cristian Casarin, group sommelier of The Restaurant Pendolino and La Rosa The Strand. He and I journey to Verona for the world’s largest wine exhibition, Vinitaly. After four intense days, we keep the momentum going, stopping in to visit new wineries and reconnect with old ones. This year, we returned to Franciacorta in Lombardy’s Brescia region. A true viticultural jewel, the area is Italy’s legitimate answer to Champagne, and Franciacorta is both the name of the appellation and the region. While Prosecco enjoys a global juggernaut status, Franciacorta is indisputably Italy’s most premium and boutique sparkling wine region. Like Champagne, the wine is made in the méthode traditionnelle , where secondary fermentation…

MAY’S MOST-LIKED POST 2046 likes, 54 comments We’re pretty sure this is the cake Burt Bacharach was talking about when he wrote ‘The Look of Love’. Find the recipe for @phoeberosewood’s toffee apple cake at delicious. com.au. Photo: @chriscourt Styling: @kirstenljenkins JOIN THE CLUB: My husband is a sports fanatic and only reads car magazines, but he found himself browsing the April 2019 issue and was super enthused! He made George Calombaris’ slow-cooked lamb shoulder (Greek Easter, p 66) and it worked out perfectly. Needless to say, you now have a new subscriber! Effie Bakkalis THE WINNER IS... Having been a long-time fan and subscriber of delicious. , only missing a few very early issues, I now have a large, treasured collection of the magazine. I’ve seen many changes in…

THE PRODUCER SOPHIE NICHOLS FOUNDER, LITTLEWOOD LAMB For Sophie Nichols, her product’s story is key. “We invite chefs to come out and see the animals grazing, so they can see the product from start to finish,” she says. After a decade working in hospitality, Nichols was inspired to “understand and break the gap between producer and chef” and, encouraged by her farming heritage, started Littlewood Lamb in Richmond, just north of Hobart. Nichols breeds a Southdown Merino cross, an ideal combination in Tasmania, and the care she shows her sheep at every step of the production process is what makes her stand out. “I weigh and handle the sheep myself, then transport them in my ute to a small family abattoir only 30 minutes away,” she says. “The short time…

PEARS “Pears were my mother’s favourite fruit. As a child, I remember watching her picking them as we went on country drives in Victoria. The budino recipe here is similar to my mum’s, and we offer it as a special dessert during winter. I also like to use pears in salads, in pâté, in a carpaccio dessert, and to make a chutney we serve with Piedmontese sausage. Pears and gorgonzola are a great match, too.” POLENTA “We always joke that in Northern Italy they like eating polenta, but in the south, where my family is from, we feed it to the pigs. But truthfully, we love polenta for its versatility. You can have it fresh, baked or deep-fried. You can use it as a feature dish or as a side…

This Bondi Negroni, taken from Joe Pavlovich and Alasdair France’s new cookbook, Bondi Trattoria Modern Italian with a View ($45, New Holland) drinks superbly, with or without the multimillion-dollar views. BONDI NEGRONI SERVES 1 25ml each Melbourne Gin Company Dry Gin, Adelaide Hills Distillery Bitter Orange and Maidenii Sweet Vermouth Ice cubes 1 dehydrated orange slice or fresh orange, to serve Place gin, bitter orange and vermouth in a mixing glass with crushed ice, then stir gently. Place the ice cubes and strain ingredients into a rocks glass. Serve with orange slice.…

ITALIAN FOOD is one of the global cuisines that Indians are truly obsessed with, and of course I’m not spared! I love cannoli, and after I moved to Australia I came up with many twists for my afternoon-tea staple. Born and bred in Singapore, I decided to use the most versatile ingredient in Southern Asia – pandan – to infuse the queen of all Southern Italian desserts, cannoli. Creating new twists on classic desserts is so much fun and these treats are a hit with my kids. With each bite of pandan-custard cannoli, you’ll enjoy the crispy crunch of flaky pastry and the decadently delicious filling of sweet and creamy custard. Even though this is a light dessert, it will satisfy your sweet tooth and leave you wanting for more.…

INNOVATION The lower right-hand side compartment of this fridge freezer features a Variable Temperature Zone, which lets you control the temperature setting at a touch of a button. The Chill mode setting means that meat and seafood last three times longer than if they were stored at regular refrigerator temperature. FISHER & PAYKEL QUAD DOOR FRIDGE FREEZER As the food we’re storing changes, the Fisher & Paykel Quad Door Fridge Freezer adapts. The Variable Temperature Zone feature is easily adjustable to suit its contents – choose from Freezer, Soft Freeze, Chill or Fridge modes – while ActiveSmart™ Technology adjusts airflow, temperature and humidity to keep food fresh for longer. The Fisher & Paykel 605L Quad Door Fridge Freezer (RF605QDUVX1, $3,399) , has a slimline water dispenser and a one-touch control…

ActiveIntelligence™ technology takes the guesswork out of washing – its auto-dosing feature automatically dispenses the right amount of detergent and adjusts wash time to suit load size and soil level. INNOVATION There’s no need to expand your laundry space as Fisher & Paykel’s 12kg-capacity front-loader washing machine, with 14 different fabric care cycles, and its 9kg-capacity heat pump condensing dryer each fit into a standard 60cm footprint – the same size as Fisher & Paykel’s 8.5kg models. FISHER & PAYKEL FRONT LOADER WASHING MACHINE WITH ACTIVEINTELLIGENCE™ TECHNOLOGY & HEAT PUMP CONDENSING DRYER Energy efficiency, advanced fabric care and smart sensors work together to wash and dry everything from wool and silk to active and waterproof wear. The essential drying rack is for items that could be damaged by being tumble-dried,…

LASAGNE IS LIKE life; like a relationship. It has layers. It’s complicated. A good one takes work but it is even better the next day. It gives you the rough with the smooth. It’s loads of fun once you get between the sheets. (Alright that’s quite enough of that now. We get the point – Ed) It is also spelt differently depending on where you are from in Italy. It’s ‘lasagne’ in the north and generally ‘lasagna’ in the south. So, for the sake of unity let’s just call it ‘lasagn-yeah’ because we all love it so much. Lasagn-yeah – those textbook silken pasta sheets tucked between layers of bolognese and bechamel – is one of the most famous Italian foods in the world; loved from Leichhardt to London. Yet…

STYLE “Great wine and great food are important,” says Alberto’s general manager Benjamin Brown. Add to that “great service”, something you’d see in classic restaurants, and you have the formula to a standout event. MENU As for one of the key elements of a party – the food – shared plates are the order of the day. “I like menus that are designed to be shared. Dishes ranging from small plates like olives, to larger dishes of saltimbocca or roasted fish are ideal to keep the guests happy,” says Brown. PLAYLIST What type of tunes does the group lean towards for casual gatherings? “We like to play more chilled-out tunes for lunch, and then as the evening arrives and it gets busier, we like to go from some great funk…

SMOKED HAM, TOMATO AND BREAD SOUP SERVES 6-8 Begin this recipe at least 4 hours ahead. 1.5kg roma tomatoes, halved lengthwise 2 small red onions, cut into thin wedges 2 tbs finely chopped basil 1 tbs finely chopped oregano 1 tbs finely chopped flat-leaf parsley, plus extra to serve 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle 300g day-old ciabatta, torn 2 tbs red wine vinegar SMOKED HAM HOCK STOCK 2 (1.2kg each) smoked ham hocks 2 celery stalks, chopped 1 each large carrot, onion, small fennel, chopped 3 garlic cloves, bruised 3 bay leaves 1 tsp black peppercorns 1/4 bunch thyme sprigs For the smoked ham hock stock, put all ingredients in a large saucepan over high heat. Pour in enough cold water to cover, bring…

IT IS ALMOST impossible for an Italian to approach home cooking without good olive oil on hand. This emerald nectar is the main staple throughout the peninsula, with only a few northern regions that don’t use it on everything . Apart from using it in savoury cooking, Italians also swap butter for olive oil in desserts. You may think its piquant and floral accent would clash with ingredients like sugar and chocolate, but the texture is so rich, you may stick to olive oil in your cake batters forever more! And you can use olive oil to make pastry. How brilliant is it that you don’t have to go through the trouble of melting butter? One could fall in love with olive oil because of its practicality, but Italians are…

“WHAT ARE YOU looking for?” a waiter in a linen suit beckons us from the sidewalk. It’s a question that in normal circumstances might invite a tailspin of existential angst. Except that we are in Capri. So the answer is generally “an intravenous supply of carbs and wine, grazie mille”. Right on cue, he continues, “Pasta, limoncello… love?” A tempting offer – with or without the amorous overtures. After all, it’s lunch time, and the restaurant in question soars high above the Gulf of Naples, its limitless blues shimmering like a thousand mega-watt bulbs flashing at once. But we decline his invitation. We’re caught in the slipstream of a crowd that’s meandering towards Villa San Michele, the former home of Swedish physician and author Axel Munthe. Crouching on the parapet…

TUSCAN ENTERPRISES Drive down ancient roads amongst olive groves, vineyards, and the rolling hillside of Tuscany. Stay at magnificent Tuscan villas or stone farm houses that scatter the countryside. Beautiful stays in Amalfi, Cinque Terre, Rome, Venice, Paris, Provence, and more. tuscan@ozemail.com.au 0407 260 816 tuscanyandprovence.com.au IBERTOURS TRAVEL Visit the region of The “Iberian Triangle”, Spain, Portugal and Morocco. Speak to our experts who can help tailor make an itinerary just for you. Private tours, gastronomic tours, walking tours and much more! travel@ibertours.com.au 1800 500 016 ibertours.com.au ITALIAN DELIGHTS TOURS With a great balance of culture, food, wine and stunning natural and man-made landscapes, our Italian small group tours capture everything a mature traveller would want from an Italian experience! info@italiandelights.com.au 1300 681 822 italiandelights.com.au ZEBRANO | FASHION SIZES 14+…

RIBOLLITA SERVES 6-8 2 tbs extra virgin olive oil, plus extra to drizzle 80g unsalted butter, chopped 3 garlic cloves, crushed 1 onion, finely chopped 1 celery stalk, finely chopped 1 carrot, finely chopped 2 tbs finely chopped thyme, plus extra to serve 2 tbs finely chopped flat-leaf parsley 2 tbs finely chopped tarragon 2 bay leaves 250g dried cannellini beans, soaked overnight, drained 8 cups (2L) chicken or vegetable stock 2 x 400g cans crushed tomatoes 1 bunch cavolo nero, stalks removed, roughly chopped 4 thick slices sourdough, torn into chunks 1/4 cup (20g) grated parmesan, plus extra to serve Heat the oil and butter in a large saucepan over high heat. Add garlic, onion, celery, carrot and half the herbs. Cook, stirring, for 3-4 minutes or until onion…

KOERNER PIGATO VERMENTINO 2018, $30 An intriguing white grape that is fermented on its skins, this is a wine of interest and high drinkability. It's reminiscent of tonic water with a refreshing squeeze of lemon, though there's more going on, and texturally it's lightly chalky and very frisky. LATTA TRANQUIL NEBBIOLO 2018, $35 Owen Latta is a brilliant winemaker, reinventing much of what we expect from Italian grape varieties in Australia. This nebbiolo comes out more like a rosé or very light red and is very delicious to drink. It would dress up an Italian dinner party well. QUEALY POBBLEBONK 2018, $25 Quealy has curiously fermented together Italian varieties pinot grigio, friulano and moscato giallo with more commonly found riesling and chardonnay. The result…

INNOVATION The Bosch Combi Induction Cooktop incorporates a streamlined, integrated downdraft ventilation system, eliminating the need for an overhead rangehood. A quiet motor, nine fan speeds and one intensive setting means cooking is made easy. BOSCH 80CM COMBI INDUCTION COOKTOP Sleek and flexible, the Bosch Combi Induction Cooktop features an intuitive power control panel, and two cooking zones for both griddle plates and larger pans to give great results whether searing or simmering. An integrated extractor draws steam and fumes below the bench for all-round stress-free cooking. The Bosch 80cm Combi Induction Cooktop with integrated ventilation (PVS851F21E, $5,999) combines the precision of induction cooking with ventilation technology.…

INNOVATION To enjoy your favourite wines at their best, store them at the optimum temperature. The new Vintec V300 has adjustable and reversible oak shelves for laying or standing bottles, with telescopic runners for smooth sliding and electronic control technology to ensure the correct temperatures for wines, from reds to sparkling, so they can be stored together. VINTEC V300 WINE CABINET The Vintec V300 Wine Cabinet in matte black glass is the first 300-plus bottle capacity wine storage unit by Vintec. Its multi-zone interior makes it suitable for storing various types of wine, such as red wine at 17 ° C on the cabinet’s top shelf down to rosé and white wine at 12-16 ° C, and Champagne at 8-10 ° C on the bottom. The Vintec V300 Wine Cabinet…

FROM START TO finish, this bolognese is made in one roasting pan – the pasta cooks directly in the sauce. It may seem counterintuitive to chop dried manicotti or cannelloni, but there is a method to the madness: it’s nearly impossible to break the dried pasta in half exactly, so you end up with some shards, which become lovely and crisp, and some tubes, which hold the sauce very nicely. The kick and thick consistency of the Tunisian harissa brand Le Phare du Cap Bon is especially nice, but any kind will work – just note that the spice level and texture of the final dish will reflect the harissa you choose. Sprinkle this dish with additional cheese before serving, if you’d like. Yotam Ottolenghi is chef-patron of the London-based…

IN A CITY where trattorias and ristorantes are found in just about every street corner, Sarah Cicolini is doing something remarkable. The Abruzzese chef, who moved to Rome 10 years ago, takes classic dishes and puts her own spin on them. On these pages, for instance, fennel and lemon zest brighten a typical spaghettini with anchovies, and her love of offcuts shines in the oxtail sauce that is the star of the papardelle plate. It’s this fresh approach and respect for her roots that’s catapulted the 30-year-old chef and her trattoria Santo Palato onto the world stage. Earlier this year, she toured Australia and collaborated with renowned restaurants, Marta in Sydney, Osteria Ilara in Melbourne and The Agrarian Kitchen in Tasmania. Favourites such as porchetta and carbonara were guaranteed highlights…

“This is my favourite way to cook chicken and results in an incredibly crispy skin and tender meat. ” EGG PASTA DOUGH SERVES 4-6 2 cups (300g) tipo ‘00’ flour 100g fine semolina, plus extra to dust 4 large eggs Sift flour, semolina and1/2 tsp salt flakes into the bowl of a stand mixer with the dough hook. Make a well in the centre. Add eggs and mix on low speed. Increase speed to medium. Knead for 5 minutes or until smooth and elastic. Enclose in plastic wrap. Rest for 1 hour at room temperature. RICOTTA RAVIOLI WITH ROSEMARY & WALNUT BUTTER SERVES 4-6 500g fresh ricotta 100g finely grated parmesan Finely grated zest and juice of 1 lemon 1 egg yolk, plus 1 whole egg 1 quantity pasta dough…

“IF YOUR LOVE FOR COFFEE DESSERTS IS STRONGER THAN A DOUBLE-SHOT ESPRESSO, THESECAFFE-INSPIREDDOLCI WILL SEND YOU OVER THE EDGE.” RICOTTA FRITTERS WITH COFFEE SUGAR SERVES 8 500g fresh ricotta, drained 21/2 cups (250g) almond meal 1/2 cup (110g) caster sugar 2 tsp vanilla extract Finely grated zest of1/2 a lemon 1 egg 1/3 cup (50g) plain flour 70g panko breadcrumbs Sunflower oil, to fry 3 tsp instant coffee 150g raw sugar 1/2 tsp ground cinnamon Combine ricotta, almond meal, caster sugar, vanilla extract, lemon zest, egg and flour in a bowl. Scatter breadcrumbs in an even layer on a tray. Spoon rounded tablespoons of ricotta mixture onto the panko, gently coat in the crumbs, then place on a plate. Chill in the refrigerator for 30 minutes. Half fill a wok…

1. Hay glass bowl, $30, hayshop.com.au 2. Hay perforated tray, $70 (medium) 3. Vibi Venezia Venetian slippers in Inferno Burgundy, $165, from Alex and Trahanas (alexandtrahanas.com) 4. Lewis coffee table, $1490, from Trit House (trithouse.com.au) 5. Bec + Bridge x Pared Eyewear ‘Petite Amour’ sunglasses, $250, becandbridge.com 6. Hay golden tray, $30 (small) 7. Hay glass in Gold Dot, $40 8. Hay Champagne glass in Gold Lines, $55 9. Print by Anna Bjerger, $75, from Hay 10. Aperol Aperitivo 700ml, $25.99, from Dan Murphy’s (danmurphys.com.au) 11. Flynn ‘Bergen’ bag in Rosso, $550, from Hunt Leather (huntleather.com.au) 12. Sunnylife ‘Luxe’ bottle opener, $29.95, sunnylife.com.au 13. The Book of Vermouth by Shaun Byrne and Gilles Lapalus, $39.99, from David Jones (davidjones.com.au) 14. Deadly Ponies ‘Razzle Rust’ scarf, $219, deadlyponies.com 15. Alex and Trahanas ‘Apulian’ saucer (part…

IN A LESS-TRAVELLED part of Tuscany, and high on a hill overlooking a bucolic valley, Borgo Santo Pietro sits on the former site of a medieval sanctuary for pilgrims walking to Rome. The acclaimed five-star hotel and spa (most recently awarded the No. 1 Resort in Europe in the Condé Nast Traveler Readers’ Choice Awards 2018) is something of a miracle itself. What was once a dilapidated farmhouse surrounded by abandoned pig sties and ruined stables is now an elegant manor house and Michelin-starred restaurant in one of Tuscany’s most beautiful grounds. “I wanted the gardens to be so lush that I could disappear into them,” says Jeanette Thottrup, a former fashion designer, who bought the run-down borgo in 2001 with her husband Claus. The Danish couple, who restore and…

form a line In celebration of Italian artistry, Smeg’s Linea collection of architecturally designed appliances showcase the beauty in simplicity. Linea heroes a modern aesthetic paired with artful craftsmanship, an aesthetic that is instantly recognisable and undeniably Smeg. Visit: smeg.com.au spice up your life The premier spice supplier for more than three decades, Herbie’s Spices all-natural spice blends are a kitchen favourite. The katsu curry blend makes a sweet and mild sauce to be served with delicious crispy panko-crumbed chicken – the ultimate starter curry. Visit: herbies.com.au sweet finish Bringing sophisticated treats to the supermarket freezer, Louis & Marie desserts are truly indulgent. Choose from Tiramisu, Hazelnut or Meringue Semifreddo and indulge whenever the whim strikes. Visit: instagram.com/ louisandmarieau pan-damonium Made with a professional grade Stratanium+ non-stick surface, the Scanpan…