Innholdsfortegnelse for October 2019 i delicious

IMAGINE IF YOU could be a lean, green, pasta machine? Sounds like heaven, right? Eat pasta, get healthy. That’s how we approached this issue theme of ‘spring clean’ healthy eating, but full of flavour. As any food lover would attest, this is basically nirvana – how can you have your cake and eat it too? October is that unique time when eating green and clean is easy – there is an abundance of spring produce hitting its seasonal stride. Salads, seafood, textures and colour make eating health-fully interesting. Most of us know the silly season is around the corner, and we need to, ahem, prepare. Jody Vassallo answered the call with recipes for detoxing deliciously (p 52). Tom Walton picked the ever-popular avocado to play with, devising satisfying ideas like…

HEATH KICK Green goddess, avocado and buckwheat breakfast bowls, p 99 Chilled zaru soba with peas, beans and greens, p 57 Spiced lamb stir-fry with spring greens, p 40 “Come October each year, I find myself in the same predicament of suddenly realising summer is just around the corner and being nowhere near ready for beach weather (I blame, but have no regrets of, eating my way through winter). With the perfect combination of healthy fats, carbs and protein, this menu is my go-to during the week to get me through those early morning swim sessions.” John Hannan, Digital Editor SUPER SALADS Chargrilled green Greek salad, p 73 Pala ‘Stellato’ 2017, Sardinia Sugar snap peas, tuna tartare and Aleppo pepper dressing, p 24 Tripe Iscariot Wilabrup 2018, Margaret River Vegetable-packed…

“FOR A COOK, SPRING BRINGS LIFE, FRESHNESS AND OPPORTUNITY. IT’S ALSO ABOUT EATING HEALTHIER AGAIN AFTER WINTER.” – SHANE DELIA CRAB CURRY, ANELLI, EGG & SWEET PEA BROTH SERVES 4 250g anelli pasta (from specialty Italian food shops – substitute other short small pasta) 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle 2 brown onions, finely chopped 4 garlic cloves, thinly sliced 2 tbs mild curry powder 6 cups (1.5L) fish stock 200g fresh podded peas 400g raw spanner crab meat 12 eggwhites, lightly beaten Juice of 1 lemon 1/4 bunch chives, cut into batons, to serve Bring a medium saucepan of water to the boil over high heat. Add pasta and cook according to packet instructions. Remove from the heat, drain and cool under running water.…

WE’VE REACHED A tipping point in our drinking culture. We’re investing in fancier wines, interesting beers, unique spirits and, increasingly, non-alcoholic options that aren’t an afterthought. We’re drinking less, but better. New generations of drinkers are treating alcoholic drinks with consciousness and consideration, valuing the story behind them. We are interested in quality and experience over heroic consumption. “Our generation is on the end of the 'go out and get smashed' culture. Younger drinkers are more educated and interested in how they are drinking,” offers chef William Wade, co-founder and co-producer of the astonishingly good NON non-alcoholic beverages. NON are complex, aromatic, textural drinks that sit somewhere between a juice, tisane and non-alcoholic wine. It uses verjuice as a base with organic fruit, spices and botanicals layered on top. The…

A: Ah, spring clean. It’s when we want to be healthy after all that winter indulgence! So let’s do lamb backstrap. C: What about a leg? A: No, it’s too sinewy. C: I’m just saying, where are the readers going to buy backstrap? A: I am telling you, you can buy it. It’s also called eye of loin. It’s just a forgotten cut. But treated in the right way, it’s a nice cut. C: Alright, fine. But to everyone reading, you let me know if you like leg! A: We’re not doing leg. Too much legwork! C: Speaking of legwork, I’ve been cycling lately. No alcohol, and eating healthy stuff. A: Plants and meat. Paleo; the caveman diet. That’s how I keep healthy. C: I think after winter, everyone is…

SAUTEING ASPARAGUS in butter and oil, rather than boiling it in water, locks much of the flavour inside. The asparagus could be served without the lemony mashed potatoes, or the other way around, but together they make a glorious side dish to roasted chicken, fish or spring lamb. Alternatively, adding a poached egg or two to each plate will turn this into a substantial vegetarian meal. 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. LEMONY MASHED POTATO, ASPARAGUS, ALMOND, MINT “[THIS IS] A GLORIOUS SIDE DISH TO ROASTED CHICKEN, FISH OR SPRING LAMB.” SERVES 6, AS A SIDE FOR THE POTATOES 1 lemon, scrubbed 15 mint sprigs (40g),…

FOOD IS IRRESISTIBLE to me. I fell in love with the idea that something so tangible can make people so happy. I was always hanging around in the kitchen when my mum was cooking. She’d tell me to get outside and play: boys don’t cook; they eat. But I just wanted to be around food. Sure, it’s about hunger, but it’s always been more about flavour. With some things I can’t help it – I have to taste them. I’d go to my yia yia’s house and she’d be making loukoumades for us and I’d have to stick my finger in the raw batter to taste it. This book is about where my head is with food at the moment. It’s a collection that brings together the many influences in…

DELICIOUS, NUTRITIOUS AND gratifyingly uncomplicated, recipes from Tom Walton make it easy to be green. So who better to ask for a deep dive into avocado? “I love avocado for its versatility across so many cooking techniques,” says Walton. “It skips from savoury to sweet, cold to hot and breakfast to dinner and dessert.” Our adoration for the nutrient-dense fruit knows no bounds – it’s close to a $1 billion industry according to trade figures – but Walton treats it in a smashingly inventive way, marrying it with wholesome hotcakes, sensuous salads and hearty noodle dishes. The Bondi-based force behind Sydney’s The Bucket List, Nudefish Poké and Deus Bar & Kitchen came of age cooking French fare at Bistro Moncur. What does he retain from that period? “Cooking to highlight…

JULY’S MOST-LIKED POST 4926 likes, 188 comments #MAKEITDELICIOUS There’s no point in being humble about this Florentine chocolate tart with coffee meringue. It’s big, bold, full of coffee and deserves your full attention. Keen to give it a go? Find the recipe by @phoeberosewood at delicious.com.au. Photo: @bendearnley Styling: @kirstenljenkins LITTLE ITALY: My day is made when I open my monthly delicious. magazine. I congratulate you on the wonderfully tempting recipes and images that put you in a class above all others. I loved the August 2019 issue with its focus on Italian food and culture. Years ago my husband and I enjoyed marvelous holidays in Rome, Florence and Venice, and there is something about Italy which always lingers. I’ll never forget the last day my husband and I spent…

AS THE WEATHER warms up, pineapple is on high rotation at my house. The smell of pineapple reminds me of childhood summers eating big wedges of the fruit by the pool, or devouring pieces of Mum’s freshly baked pineapple upside-down cake, drenched in syrup. While I love pineapple on its own as a refreshing snack, I also love pairing it with savoury ingredients, such as a zingy salsa. And as it’s heading into barbecue season, I make this quick sweet-and-sour salsa to serve with grilled barbecue meats, or fish or pork tacos. Finely chop1/2 a pineapple and place in a bowl with 2 tbs finely chopped coriander, 1 finely chopped pickled jalapeno, 1 finely chopped long red chilli (remove the seeds if you don’t want it to be too spicy)…

IT’S HARD TO fathom life without sandwiches. In lunch boxes, on picnic rugs, when dining al desko or in a fancy hotel lobby bar, as the case may be at Neil Perry’s R Bar By Rockpool, they’re the ultimate for satiation. Set in the lobby of Crown Towers Melbourne, the 110-seater draws inspiration from the golden era of cocktails and some of the world’s best lobby bars. R Bar starts with seating in Crown’s lobby, as if dining alfresco indoors. But for the real experience, step inside where high ceilings house hand-blown glass chandeliers and olive velvet curtains, bronze-mirrored panelling and dark timbers line the space. There are smallgoods hanging in glass cabinets, a wall of barrels containing aged spirits and pre-batched cocktails, and there’s a spirited wine list common…

I STILL REMEMBER the first detox I did, I was absolutely terrified that I would starve. Long story short, I didn’t starve, in fact I felt so damn good after it I vowed to do one every year. That was 15 years ago and I now do it annually. Some years I’ll do one week, one month or just a few days, it just depends on how far off track I’ve ventured in winter. Winter food is my weakness. I tend to overindulge in rich, slow-cooked meals, and desserts, and find any excuse for cheese. Come spring I’m hot, overweight, my joints are stiff and inflamed, my portions are huge and I’m like a bear with a very short fuse. I know it’s time for me to reset. I start…

CHARGRILLED OCTOPUS WITH ARTICHOKE ROMESCO SERVES 4-6 4 (500g each) whole octopus, cleaned 2 bay leaves 2 garlic cloves, crushed 1 tsp peppercorns 1 red chilli, sliced 2 tbs lemon olive oil, plus extra to drizzle 1 tsp dried oregano 1 bunch rocket, trimmed 1 lemon, chargrilled, to serve ARTICHOKE ROMESCO 2 red capsicums, halved, seeds removed 2 vine-ripened tomatoes, halved 2 garlic cloves, crushed 1/4 cup (50g) whole blanched almonds roasted, roughly chopped 150g sourdough, toasted torn into pieces 200g marinated artichokes drained, roughly chopped 1 tsp smoked paprika 2 tsp sherry vinegar 2 tbs extra virgin olive oil Place octopus in a large saucepan and cover with cold water. Add bay leaves, garlic, peppercorns and chilli. Bring to the boil, reduce heat to low and simmer for 1…

“THERE’S DEFINITELY A KICK TO THIS CHICKEN AND EGGPLANT FILLING! THE CABBAGE LEAVES ARE A NICE VARIATION TO LETTUCE, AND THE CASHEWS ADD CRUNCH.”@kirstenljenkins BLACK BEAN CHICKEN & EGGPLANT SAN CHOY BOW SERVES 4-6 1/4 cup (60ml) rice bran oil 1 (335g) eggplant, cut into 3cm pieces 500g chicken thigh fillets, chopped 4 long green shallots, trimmed, chopped into 5cm lengths 1 bunch snake beans, trimmed, chopped into 5cm lengths 1/4 cup (60ml) Chinese spicy black bean sauce 8 small inner savoy cabbage leaves 1 cup coriander leaves 1/4 cup salted cashews, chopped Kecap manis and sambal oelek, to serve (optional) Heat oil in a large wok or non-stick frypan over medium-high heat. Add the eggplant and cook, stirring occasionally for 10-12 minutes until golden and cooked through. Remove eggplant…

treasure from the sea The best part about booking a 15-day European River Cruise with Travelmarvel? Your flights are free. The ship’s premium October 2020 expeditions are led by experienced teams and expert local guides so you’re in good hands. T&Cs apply. Visit: travelmarvel.com.au chip off the old block Indulge in Green & Black’s ethically sourced dark chocolate crisps. With no artificial colours, flavours or preservatives, these bites make a crunchy, guilt-free snack – the perfect alternative to your 3pm chocolate cravings. Visit: greenandblacks.com.au get smart AEG’s 800mm SensePro® induction cooktop features a world-first SenseCook wire probe. The device tracks your food’s internal temperature every three seconds, and the data is then used to automatically raise or lower the cooking temperature. Genius. Visit: harveynorman.com.au kick the carbs Give your morning…

LET’S START referring to Western Australia as the ‘wonderful west’. I am so blown away by the state’s beauty and the dining scene is off the charts. There are obvious favourite places – Margaret River, the Swan Valley and, of course, stunning Rottnest Island. And now Perth is going off! I love it. Absolutely get to the Optus Stadium to check out a game of football. Even if it’s not your team playing, it’s awesome and totally world class. STAY... I love The Westin and Como The Treasury. They’re both wonderful hotels, and are within walking distance of the Swan River where you can enjoy a leisurely stroll in the morning. EAT... Hampton & Maley chef Hadleigh Troy is fantastic, cooking great brekky and lunch. Petition Kitchen does a delicious…

GNOCCHI WITH PEPITA & ROCKET PESTO SERVES 4 500g store-bought gnocchi 120g unsalted butter, chopped Oregano leaves, to serve PEPITA & ROCKET PESTO 1/4 cup (40g) roasted pepitas 1 bunch rocket, leaves shredded 1/2 bunch flat-leaf parsley, leaves picked 1 garlic clove, crushed 1/4 cup (20g) coarsely grated parmesan 2 tbs white wine vinegar 1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle For the pesto, place all ingredients in a food processor and whiz until finely chopped and smooth. Season to taste and set aside. Bring a large saucepan of salted water to simmer. Add the gnocchi and cook for 1-2 minutes until gnocchi floats to the surface. Drain and refresh in iced water until gnocchi is cooled completely, then drain again. Transfer to a bowl and…

THE WORLD’S MOST famous trend forecaster, Lidewij Edelkoort, says food has graduated to be a new design discipline. The trend forecasts from Edelkoort’s company Trend Union are used by noted names in fashion, design, retail and hospitality. Her latest report, ‘Form Follows Food’, reveals cooking to be the largest mega-trend. “Plating is the new hobby and foodies the new cultural elite,” she says. Edelkoort says three trends will inform kitchen design; trends informed by how we are eating now: CONCRETE In the concrete kitchen, the mood is Brutalist, inspired by sturdier foods such as rough-hewn artisan cheeses, nut butters and loaves made with alt-grains such as rye and buckwheat. The textures that have come with the craft revival in food will translate to tactile kitchen surfaces. New concrete blends made…

WHO CAN RESIST a fresh, crunchy salad with a killer dressing? The secret to a great salad, I think, is the dressing. The tangy, sweet, spicy sauce on this salad delivers a huge burst of flavour and is fantastically tasty when poured over the top of this super seasonal meal. It still keeps it simple, though, and works well with the flavour of the green papaya. The crab in this dish makes it really fresh and interesting, and deep frying it means you get that nice crunch that leaves you wanting more. Crabs are much easier to cook at home than you might think, but you could also make this dish with fish, tofu, calamari or even just have the salad on its own… it’s that good! BLUE SWIMMER CRAB…

I’VE FINISHED IT. My first screenplay. That drumming you can hear is a horde of Hollywood moguls beating a path to my door. The story is packed with shocks, horrors and enough unpleasant surprises to turn your beard white… it did mine. And, like most gripping tales, it is based on a true story. The title: What’s at the Back of the Fridge, Freezer and Pantry – a Modern Horror Story . It's a gripping first-person tale of fuzzy food and old jars containing what might have once been jam or perhaps that tomato kasundi that I hate more than anything but I couldn’t throw away because it was handmade by someone I love too much. The crux of this film hits when I approach cleaning out the freezer. I…

THESE QUICK BREAKFAST breads are perfect for on-the-go, a lazy weekend or even part of a spread for the brunch crowd. Pairing some much-loved combinations – think corn fritters with avocado, classic bagels with smoked salmon and cream cheese; yoghurt and poached fruit; and even a simple piece of toast with a cup of tea – these breakfast loaves are the perfect start to any day of the week. Even the banana bread has had a makeover. I’ve made a healthier version with roasted banana, yoghurt and mixed seeds. I roast the bananas whole in their skins to not only bring out more flavour, but also make them sweeter, so you don’t need to add as much sugar to the mix. A blend of seeds and yoghurt tie this loaf…

In the 17th century, The Grand Tour was a coming-of-age ritual for the wealthy British. Upon turning 21, aristocratic men (and occasionally women) would descend on continental Europe, perhaps with a chaperone or coachman in tow, to soak up the riches of Western civilisation on a broadly defined circuit that took in the art, music, architecture, style and culture of countries such as France, Italy, Belgium and Switzerland. After the advent of steam-powered ships and trains in the early 19th century, travel became more accessible, ending the exclusivity of global roaming. Today, heightened competition in the aviation industry, improved technology and the digital epoch have democratised travel even further, making a gap year, sabbatical, destination wedding or short jaunt overseas common for many. While travel today may be via planes,…

“THE PINK SWISS MERINGUE ICING IS DECEPTIVELY SIMPLE TO MAKE AND ADDS A CLOAK OF MARSHMALLOW TO A SHOWSTOPPING SPONGE.” CHOCOLATE, COCONUT & CHERRY SPONGE SERVES 8 8 eggs, separated, plus 4 eggwhites 310g pure icing sugar, sifted 50g unsalted butter, melted and cooled 80g good-quality dark cocoa, sifted, plus extra to dust 40g cornflour, sifted 40g self-raising flour, sifted 100ml thickened cream 100ml coconut cream 1 tsp vanilla extract 2/3 cup (225g) cherry jam Freeze-dried raspberries, to serve CHOCOLATE BUTTERCREAM ICING 75g chopped unsalted butter, softened 65g pure icing sugar, sifted 50g dark (70%) chocolate, melted and cooled CHOCOLATE GLAZE 80g caster sugar 100ml pure (thin) cream 100g dark (70%) chocolate, chopped Preheat oven to 160°C. Grease three 15cm round cake pans and line bases with baking paper. Dust…

Wait, what? Wineries in Canada? And white sand beaches? Welcome to Prince Edward County, or ‘The County’ as it is known to locals, Canada’s spanking new destination calling lovers of wine crawls and wilderness. Located in the east of the country, about two hours drive from Toronto, The County is technically an island in the expanse of Lake Ontario, where empty white sand beaches, bookended with grassy dunes and waters that illuminate turquoise in the summer light, stretch as far as the eye can see. If we must get superlative, this stunning landscape is also the world’s largest freshwater sandbar and dune system. Inland, low undulating hills are stitched with seams of vines and those iconic North American barn-red barns (yes, it’s a colour), while charming towns maintain the ambling…

WELCOME TO THE very first edition of Cruise by delicious . Travel. When we launched delicious . Travel late last year, we were determined to cover the world of travel through the lens of food. Our readers have an appetite for adventure, good times and a global approach to dining, and an increasingly delicious way to travel is cruising. Certainly cruising has rediscovered the glamour and luxury established by its original predecessors, with formidable chefs and dining options (Nobu Matsuhisa on Crystal Cruises anyone?), cooking classes of note, elegant suites with a butler, should you choose, and smaller ships for a more intimate road-less-travelled experience. If you, like us, feel overwhelmed by choice as a result of the emergence of new routes, ships, destinations and innovative new developments in the…

THE GROWTH OF the global cruise industry is unrelenting, with the latest Cruise Lines International Association (CLIA) report indicating that 2019 will be another year for the record books – it’s expected that 30 million travellers will have taken to the world’s rivers and seas before 2020 rolls around, up six per cent on 2018. Australasia is no slouch when it comes to riding the waves, with the region being the fourth-largest source market in the world for global cruising. To cater to the ever-expanding customer base, cruise lines are becoming increasingly inventive and experimental in their offerings. Here are the trends shaping the way we’ll sail the high seas – in 2020 and beyond. 1 YOUNG BLOOD Thought cruising was the domain of retirees? Think again. Generation Z is…

IT’S 11AM ON the Danube, and I’m sipping my third glass of wine. The first two – champagne – were enjoyed over a breakfast of cheese-and-peach strudel aboard the SS Beatrice , while gazing at blink-and-you’ll-miss-them villages that appear to have slipped from the pages of a fairytale. “When you’re in this part of Europe, surrounded by historic vineyards, wine time should not be dictated by a clock,” says Jaan, my dapper white-gloved waiter. It’s the most agreeable thing I’ve heard in days, and I don’t resist his efforts to refill my glass. Such is the service aboard this boutique Uniworld river ship, which first floated on Europe’s second-longest river in 2009. Over the past decade, the intimate 125-metre cruiser has transported thousands of passengers between Budapest and Passau, a…