Innholdsfortegnelse for September 2019 i delicious

EVERY SEPTEMBER, WE canvas the country for our nation’s best: the produce, people, and places to celebrate. The delicious. team embarked on a mission to explore Australia like never before, often in the grip of some interesting or strange adventure in order to put this issue to bed. From near-misses on remote dirt tracks, to meeting readers on deserted beaches, or suffering through sea sickness on tiny boats, we can confidently say we covered new ground in the line of delicious. duty! I squeezed myself into a tiny plane with a pilot navigating while on a mobile phone, to make the 30-minute flight from Launceston to Flinders Island, a remote part of Tasmania with a local pub and rave cave reminiscent of Priscilla Queen of the Desert , a sausage…

ALBARIÑO IS A white varietal that’s indigenous to the Iberian Peninsula, an area that includes Galicia in Spain, and the neighbouring region of Minho, home to Portugal’s fresh ‘vinho verde’ green wines. Tim and Lisa Margan from Margan Wines in NSW’s Hunter Valley are on to their third albariño crop. It was after walking the Camino de Santiago through Galicia’s sun-drenched landscape, where rows of albariño are planted in the salty embrace of Atlantic winds, that they decided it could be a good grape to grow back home with the Hunter’s similar maritime climate of hot, sunny days and cooling evening breezes. “Anything that grows in a warm-to-hot climate in Europe can work here,” says Lisa, who says we’ll see more Spanish monastrell and tempranillo, and mourvedre from France’s Rhone…

Yotam Ottolenghi gives the green light to this pistachio and raspberry alliance, and the result is a tart to top them all. THE PISTACHIO FILLING and tangy raspberries make a great flavour combination in this delicious tart. Consider serving it with a scoop of vanilla ice cream or a spoonful of creme fraiche. Yotam Ottolenghi is chef-patron of the London-based Ottolenghi delis and the NOPI and ROVI restaurants. He has published seven bestselling cookbooks – his latest is Simple, published by Random House. PISTACHIO & RASPBERRY TART SERVES 10-12 1 cup (150g) plain flour, plus 1 tbs extra, as needed 1 tbs (20g) caster sugar 1 tsp finely grated lemon zest 80g cold unsalted butter, cut into 2cm pieces 1/4 tsp white wine vinegar Creme fraiche, to serve PISTACHIO FILLING…

MATT MORAN DOESN’T shy away from the big questions. So delicious. asked him: what comes first, the jam or the cream? “To me, there’s nothing better than a plain scone with strawberry jam and cream. And when I say that, I mean plain scone, strawberry jam and then cream.” Divisive (but dare we say correct?) eating method aside, scones are serious business in the Moran family. “To get a great scone recipe is one of the most difficult things I’ve ever come across,” says Moran. “My grandmother made the best date scones in the world, they were legendary. I used to sit there and make them with her time and time again, but there was never a recipe. It was always done on feel. I suppose, for me, it’s something…

WHEN THIS MOTLEY crew descended on the tranquil shores of Lord Howe Island, most of them had little idea of what to expect. Manu Feildel, Colin Fassnidge, Monty Koludrovic and Anthony Puharich spent a few days exploring this tiny place in the Tasman Sea. “It’s one of the rare island experiences where you can just sit back and let nature take the limelight,” said Fassnidge. Koludrovic is a regular visitor to the island, returning more than once: “There’s so much to fall in love with. The lack of development, the amazing welcome from the locals,” he explains. Joking that he’s the unofficial Lord Howe mayoral candidate, front of mind for Puharich was the back-in-time vibe: “How much the people on the island celebrate the small things, whether that’s bee production…

THERE ARE A few things to know about making cheesecake: always set aside more time than you think you need. You have to allow the cheesecake to completely cool, to prevent cracking. I’ve chosen not to line my cake pans with baking paper, as it can create unattractive lines and crinkles around the side of the cheesecake. If the cheesecake is completely cold and set, you should be able to release it from the springform pan effortlessly, and you’ll have a nice clean edge. I flip the base of my cake pans upside-down (it will still click into place) as this makes it much easier to remove the cake from the base when it’s cooked. HONEY & BANANA CHEESECAKE WITH BANANA HONEYCOMB SERVES 8-10 Begin this recipe at least 4…

JUNE’S MOST-LIKED POST 2228 likes, 32 comments #MAKEITDELICIOUS Make the most of in-season silverbeet with this simple homemade borek. Even the kids will love it. Find the recipe by @kirstychic472 at delicious.com.au. Photo: @bendearnley Styling: @kirstenljenkins INTREPID PAGES: Reading the editor’s letter from the June 2019 edition made me smile very warmly. Her comment about travelling with delicious . had traction as I collected a copy of the magazine in the Emirates Lounge for a read before we departed Sydney. It came with me to Dubai, London, Edinburgh, Wales, Paris and finally home to Sydney, with corners turned over and lingering enthusiasm. Despite eating very well everywhere, we returned back to our kitchen with new ‘delicious’ inspiration. Karen Doyle JOYFUL BAKING: On a recent south coast holiday I had a…

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THERE IS NOTHING better than using seasonal produce. I enjoy working with fresh ingredients in peak season as they are grown in abundance, making them cheap to buy. It also means the produce is much tastier. When you cook with high-quality produce, you are guaranteed maximum flavour. Spring lamb is great for roasting, and pairs perfectly with seasonal vegetables like baby carrots and beetroot. It’s full of nutrients, too, because the lambs are able to graze on lush spring grasses. This means the meat is packed with omega-3 and -6. The meat is also sweet and tender – all it needs is a little salt and pepper and a few other simple additions to enhance the flavour. HERB CRUSTED LAMB WITH SPRING VEGETABLES SERVES 4 2 tbs extra virgin olive…

THIS MONTH MARKS the annual delicious. Harvey Norman Produce Awards night, where I’ll be on stage trying to get through the long list of deserving award winners before the chefs by the bar get too loud. I’ll shake a lot of hands. Not chefs’ hands full of booze glasses, but firm hands, like sandpaper-wrapped granite. Paws that get up early to plunge into soil, dairy troughs or icy waters to bring us the deliciousness our panel has been judging. This panel has about 2000 years of experience between them. Occasionally, however, the odd rogue product gets through and long-buried Shakespearean rivalries rise from the dead. This got me thinking… would it be helpful if I shared my list of items that should never win a Produce Award? Here goes… FROM…

FOR THE PAST year, Dairy Flat Farm in Victoria’s bucolic Daylesford has been a hive of activity. Workers have been planting and harvesting 175 varieties of plants, fruits and vegetables, from pumpkin and eggplant to more exotic fare such as yuca, celtuce and shark fin melon. They have been resurrecting a vineyard, bottling olive oil and dehydrating herbs for tea. And they are converting an existing lodge and barn into luxury digs in time for guests this season. In short, it’s flat-chat at Dairy Flat. At the centre of it all, conducting the boisterous scene with poise and pluck, is Alla Wolf-Tasker. For 35 years, the chef, hotelier and tastemaker has steered Lake House Daylesford into one of the country’s most appealing regional retreats. “It takes a village to deliver…

MY PHILOSOPHY WITH fish is to minimise waste and maximise flavour. Buying and cooking only fish fillets is not only creatively limiting but also neglects the majority of the fish – a shame, both from an ethical and sustainable point of view. Using the whole fish shows a great amount of respect for what is a globally depleting commodity. I am so excited to be able to share everything we have been discovering over the last few years. Fish has always been seen as a fairly one-dimensional ingredient offering little to a western palette beyond skinless and boneless fillets. It is time to inform a wider audience about the importance of utilising the whole fish and diversifying the fish on our table. I hope this book inspires you to select…

Flying low over the Recherche Archipelago, its 105 islands and many more obstacles to shipping are spotted across the Southern Ocean, just off the coast of Esperance. Some just bird-strewn rocks, others more notable, like Woody Island where people wave from the jetty, and we spy ocean view eco tents; then Middle Island and Lake Hillier, a bubblegum pink phenomena that competes with the palate of nature around it. Circling, we bank towards town, beneath us the rugged coastline and brilliant white dunes of Cape Arid National Park. It’s been almost five years since my last and only visit to Esperance, 715km from Perth. A town it’s fair to say that’s a long way from anywhere. It’s here I first drove on an Australian beach, bogged a 4WD, foraged with…

pure paradise Kick back with Mission Beach Holidays. The holiday specialists will help plan the perfect getaway with a range of self-contained houses and apartments for a laid-back, relaxing trip to this tropical gem on the North Queensland coast. Visit: missionbeachholidays.com.au moreish bites Green & Black’s ethically sourced dark chocolate crisps are a clever addition for a showstopping grazing platter. The crunchy, indulgent treats are filled with all the good stuff, minus the artificial flavours, preservatives or colours. Choose from salted caramel and almond, or raisin with hazelnuts. Visit: greenandblacks.com.au drink it in Squeeze all the goodness from whole fruits and vegetables using the Kuvings EVO820 Cold Press Juicer. Built for convenience, the machine is quiet and easy to use and clean. The EVO820 packs in nutrition and flavour, with…

MADE TO SHARE Pumpkin & feta snacks, p 86 Buttermilk fried blue-eye trevalla, p 112 Lemonade drizzle scones with lemon curd, p 76 “If this is your springtime party menu, then you can count on all your guests showing up! The best part is you can prep ahead, which means less time in the kitchen and more time in the sunshine with friends. ” Erina Starkey, Restaurant & News Editor SHOWSTOPPERS Crayfish in beurre blanc, p 118 Christophe et Fils Chablis 2018 (Chablis, France) Barbecued rib eye cutlets with nori butter, p 101 Henschke Johann’s Garden 2018 (Barossa Valley, SA) Mocha fudge cheesecake with chocolate mousse, p 130 Chambers Old Vine Muscat NV (Rutherglen, VIC) “These big-ticket meals deserve appropriate partnership in your glass, so go for wines that feel…

chefmattmoran: Doesn’t get better than this! @deliciousaus Produce Awards! How is this a job? Tasting the very best from the sea today!! #knowyourproducer wolfinkitchen: Finally having a minute to reflect on two very long days (and my 14th year) as a judge @deliciousaus @harveynormanau #produceawards chefneilperry: More nature, it’s so beautiful @deliciousaus #knowyourproducer chefbennett23: Ever tried a native carrot or known as local chefs call it “youlk” ? @deliciousaus @harveynormanau #produceawards #knowyourproducer #judgingpanel kerrie_mccallum: Ellen selfie. Judges hard at work today for the delicious. Harvey Norman Produce Awards. #knowyourproducer #produceawards with @deliciousaus @harveynormanau @deliciousAUS #produceawards…

ASPARAGUS & PICKLED CARROT SALAD WITH RICOTTA & PISTACHIO SERVES 4, AS A SIDE 2 bunches asparagus, woody ends trimmed 1/2 cup (120g) fresh ricotta, drained 1/3 cup (80ml) pure (thin) cream 1/4 cup (35g) roasted pistachios, chopped 1/4 cup loosely packed mint leaves PICKLED CARROTS 2/3 cup (165ml) rice wine vinegar 2 tbs runny honey 1 bay leaf 1/2 tsp black peppercorns 1 garlic clove, sliced 1 small dried chilli (optional) 2 small carrots, peeled into strips lengthwise (we used a peeler) DRESSING 2 eschalots, sliced Zest and juice of 1 lemon 11/2 tsp toasted coriander seeds, crushed 1/4 cup (60ml) extra virgin olive oil For the pickled carrots, place all the ingredients except carrot in a small saucepan over high heat with 100ml water and 2 tsp salt…

NON SALTED RASPBERRY & CHAMOMILE, $30 "Developed to expand non-alcoholic options" is the mantra of NON, a breakaway, higher level option in the burgeoning abstinence market. It's lightly fizzy, dry, brilliantly refreshing, raspberry-fruity and slightly herbal. An incredibly sophisticated 'alternative' drink. LOWE WINE DRAGONFLY WHITE 2018, $22 Vigneron David Lowe is a master of biodynamic farming, here applying the practices to pinot gris, sauvignon blanc and riesling that are harvested and fermented together. The mix becomes a bright, crunchy, textural white of vivaciousness and ease of drinking, but with interest. HUSK DISTILLERS PURE CANE, $69 Produced in one of Australia's only paddock-to-bottle distilleries, this clear rum-style spirit is a revelation for clear spirits – gently sweet, lightly spicy and brilliant as the star in…

He has one of the most well-known names in the country, thanks to his huge retail success, but Gerry Harvey had a true love before appliances – farming. Growing up in country New South Wales working on farms, the salt-of-the-earth salesman always thought he would become a farmer. Of course his path veered on a different course, but he has made sure he still has one hand firmly in the soil, from beef production to baby cucumbers. In an ode to this all-Australian issue, the chef and the butcher visited Gerry’s Family Fresh Farm in Peats Ridge, where a massive 65 million ‘Qukes’ are produced each year in enormous greenhouses. The duo hit the road in a mission to discover how Gerry manages electronics and hydroponics. Gerry: Here, try one…

BOLOGNESE AND POTATO PIES SERVES 6 2 tbs extra virgin olive oil 200g skinless speck (from delis and butchers), trimmed, cut to 3cm batons 1 large brown onion, finely chopped 1 celery stalk, finely chopped 1 carrot, finely chopped 3 garlic cloves, crushed 1kg pork and veal mince 1 cup (250ml) beef stock 1/4 bunch basil, leaves picked, finely chopped 1/4 bunch flat-leaf parsley, leaves picked, finely chopped 2 tbs tomato paste 2 x 400g can crushed tomatoes 1 tbs brown sugar MASHED POTATO 6 (600g) desiree potatoes, peeled, cut into large chunks 3/4 cup (180ml) pure (thin) cream 100g unsalted butter, chopped 1/2 cup (40g) finely grated parmesan, plus extra to scatter Heat oil in a large deep frypan over high heat. Add the speck, onion, celery, carrot and…

“The crayfish festival is about people, about place and about the unique ingredients the island offers.”-James Viles The collective message of the chefs is clear and provocative: the ingredients are here, they are native to Australia and it’s how we should be cooking and eating. EARLIER THIS YEAR, Australian chefs David Moyle, Mark LaBrooy, Matt Stone, Vladimir Panevin, Jo Barrett, James Viles and Analiese Gregory, along with sommelier Alice Chugg, descended on Flinders Island for the second annual Food & Crayfish Festival, a small but lively community-minded festival devoted to showcasing the best of the small island, located north of Tasmania. Harvesting ingredients from the land and the sea, and taking culinary inspiration from the island itself, the four-day event included a raucous (and, some would say, rigged) sausage sizzle…

LET’S STOP CALLING Brisbane ‘Brisvegas’, peeps. I mean, why? It’s such a great city that now, in terms of food, stands up with the best. I must admit to being a bit envious of Brisbane during my last visit. I can also say I was proud of the Greek food movement that is happening there in a big way. In truth, it makes so much sense. The climate is perfect for chilled ouzo and barbecued occy. The city is buzzing and the new Howard Smith Wharves is just awesome. Let’s not forget the local produce! • Make sure you stay at the Calile Hotel . It’s one of the most stunning hotels in our great country. I felt I’d been transported to the seaside in Athens. The rooms are brilliant…