Innholdsfortegnelse for November 2019 i delicious

IT’S BEEN A long time coming, but I’m proud to say that delicious . is finally legal! That’s right, this issue marks our entrée into adulthood, our 18th birthday, and without getting too emotional, like a parent watching their child ditch the fake ID for the real thing and drive off in the family Lamborghini to college, it’s a great time to reflect. It’s been a wild ride, and like anyone hitting a milestone, delicious . has come a long way since beginning life as a monthly magazine in 2001 to become Australia’s number-one premium food lifestyle brand, complete with books division, weekly magazine, newspaper inserts, website, video channel and multiple social platforms. Interestingly, many who started the journey with us in that first issue – starring Bill Granger’s buttermilk…

2001 LAUNCH ISSUE of delicious. magazine with the ABC. CRITIC JOHN LETHLEAN reviews Andrew and Matt McConnell’s Diningroom 211 in the very first issue. 2001 FIRST READER EVENT is held at The Westin, Sydney (we’ve now hosted more than 195 reader dinner events!) 2005 PRODUCE AWARDS begins with our sister title Vogue Entertaining + Travel 2015 delicious.com.au WEBSITE GOES LIVE! 2016 The first issue of weekly delicious. On Sunday in Stellar. Inaugural restaurant guides in NSW, Vic and Qld. Real + Healthy series launches with Superfoods. 2017 Studio delicious. video program begins airing on our Facebook channel. Eat Out, our restaurant section, debuts online. 2018 The Travel section grows in print and is launched online. 2019 The delicious. Bake Club community and competitions enter the fold. 2020…

“WE LOVE A good botanic garden (particularly if we can have an Aussie picnic in it). This striking number captures the spirit of our lively nationwide collection of gardens, and will bring your baking prowess into full bloom. It would make a stunning celebration cake for a special birthday or small wedding. Botanic gardens educate us all about our natural flora, biodiversity and plant conservation. So many reasons to celebrate! If you’re not into growing edible flower varieties in a window box or in your backyard, you’ll find them at local farmers’ markets and specialty grocers. Or hop online to order them.” This is an edited extract from Bake Australia Great by Katherine Sabbath (Murdoch Books, $39.99) and is available where all good books are sold. Photography © Jeremy Simons…

One of the key elements of a satisfying meal with mass appeal is plenty of flavour. When planning a dish for a crowd, it can be a challenge to cater to all dietary preferences and needs, without compromising on taste. Cooking with the Massel Liquid Stock range is the perfect solution, and you can rest assured that you’re serving only quality ingredients that are plant-based and free from common food allergens like gluten, lactose, artificial additives and preservatives. They're low FODMAP and Kosher, too. Simply prepare fresh ingredients, select a pack of your favourite liquid stock, and dinner is all but sorted, minus the fuss. Keep a selection of liquid stocks in your pantry and a few fresh ingredients in your fridge, and you’ll have the makings of a quick…

C: Come on, what’s good about sausages now? I want to know. A: Sausages 10 years ago were all the offcuts. Whatever was on the ground, they scraped it up and made it into a sausage. Whereas now, a really good sausage is just as much as a good steak. C: How do people know? A: If you’re buying sausages, there are two things to look for: if you can see chunks of meat, it’s always a good sign. Then check that they have natural casings. You don’t want synthetic. It’s plastic. C: It’s edible plastic. A: It’s still plastic! You know where they got the name ‘bangers’? C: No, where? A: During World War II, with rations and people struggling, sausages were the absolute cheapest food you could buy…

THE TEXTURE of the crispy filo and the crunchy filling are perfect here with the warm haloumi. Most filo is sold frozen; defrost it slowly in the fridge, and handle with care. Serve the baklava warm if you can — so that the cheese remains soft — straight out of the oven with some ice cream and a drizzle of the syrup. It also works at room temperature, with a coffee, but once it has cooled don’t be tempted to reheat it in the oven. 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. WALNUT, CINNAMON AND HALOUMI BAKLAVA MAKES 9 LARGE OR 16 SMALL PIECES FILLING 30g unsalted…

STYLE “These days, for us, it's all about relaxed food at home, outdoors with some good music," says Monty. "A barbecue in the garden by the pool for me," agrees Colin. Here we went for bright decor, and lots of confetti, which is perfect for getting everyone in the mood for a celebration. MENU "I'm catering for lots of different dietaries and things these days," says Matt. "I usually do fish, some steaks, and loads of salads. Then I always have to bake something a tart, perhaps. People always expect me to bake when they come over for some reason!" For a cheeseboard, Ellie has key advice "Less is more, so pick three really good cheeses." Sam agrees "Spend money on the cheese, not the accompaniments. And go from mild…

APEROL, CRANBERRY & GRAPEFRUIT SPRITZ MAKES 1.4L 1 ruby red grapefruit, thinly sliced, plus extra to serve Ice cubes 2/3 cup (160ml) Aperol 1 cup (250ml) cranberry juice 1 cup (250ml) soda water 750ml bottle sparkling white wine Place sliced grapefruit and ice in a serving jug. Add Aperol, cranberry juice, soda water and sparkling wine. Stir gently to combine. Serve with extra grapefruit slices. GINSECCO MAKES 910ML 1/4 cup (60ml) elderflower cordial 2 tbs caster sugar Zest of 1 lemon, plus 1 tbs lemon juice Ice cubes 3 mint sprigs 1 Lebanese cucumber, thinly sliced 1/3 cup (80ml) good-quality gin 750ml bottle prosecco Place the elderflower cordial, sugar and zest in a small saucepan over medium heat. Cook, stirring until sugar has dissolved. Remove from heat and cool completely.…

BILL GRANGER RICOTTA PANCAKES WITH HONEYCOMB BUTTER MAKES 16-18 The much-loved restaurateur and food writer’s Bills restaurants now have international outposts, including Tokyo, London, Honolulu and Seoul, where his produce-focused fare is celebrated more than ever. 11/3 cups (320g) fresh ricotta, drained, crumbled 3/4 cup (180ml) milk 4 eggs, separated 1 cup (150g) plain flour 1 tsp baking powder Unsalted butter, to cook 2 bananas, sliced lengthways, to serve Whipped cream and honey, to serve HONEYCOMB BUTTER 250g unsalted butter, softened 60g honeycomb, finely crushed 2 tbs honey For the honeycomb butter, place all ingredients in a food processor and whiz until smooth. Shape into a log, wrap in plastic wrap and chill for 2 hours. (Store leftover honeycomb butter in the freezer, it’s great on toast.) Place ricotta, milk…

Austria’s South Styria region is a profoundly beautiful land of soft green hills stitched with vines, crowned with poplars and farmhouses, and often compared to Tuscany. It is also profoundly well-suited to wine tourism, with excellent family run vineyards offering taverns, or buschenschanks, accommodation and sunny Styrian hospitality. Less than three hours’ south of Vienna, South Styria is compact and low-key, so driving among its wine villages is a true pleasure. Narrow ribbon roads slice through landscapes punctuated with windmill-like klapotetzes, used to scare birds from ripening grapes, and stilted hides where hunters stalk deer and boar. Mornings are loveliest, when mists hug the valleys and hazy hills march endlessly towards the horizon. Break the drive down from Vienna at Graz, the surprisingly stylish capital of Styria state. The World…

AS IF ECHOING the vibrancy of its jovial residents, the playful colour palette of Mauritius is the first surprise visitors experience when arriving on the balmy island that winter forgot. In Mauritius (an approximately seven-hour flight from Perth) sugarcane blankets the landscape, its tall green stalks stretched toward the sun. Not only used to make the island’s famed rums – often blended with neighbouring Madagascar’s vanilla beans – Mauritian sugarcane is used to create renewable energy, weaved into baskets, used in cooking, and, finally, composted. Sustainability is crucial to this ocean-girt nation, and it’s the central focus of the resort I’ve come to see: SALT of Palmar on the island’s east coast. Within minutes of touching down, an enthusiastic transfer driver is offering me information about his country. His pride…

AUGUST’S MOST-LIKED POST 4478 likes, 194 comments #MAKEITDELICIOUS You’ve had tiramisu before, but we’re willing to bet you’ve never had an espresso martini version before. The Ferrari of tiramisu recipes will have you going from zero to 100 quicker than you can say, “buon appetito!” Find the recipe at delicious. com.au now. Recipe: @phoeberosewood Photo: @bendearnley Styling: @kirstenljenkins ROOM FOR DESSERT: My favourite time of the month is when I see a new delicious . on sale. I enjoy a cuppa and read the magazine from beginning to end, planning all my ‘must try’ recipes. As a cheesecake lover, you can only imagine my delight when I saw that the September issue had six mouthwatering cheesecake recipes (Wicked, p 124). My daughter and I have already made the brown butter…

CABBAGE “Cabbage is one of the most versatile vegetables and can be a great substitute for meat. It lends itself really well to smoky barbecue flavours, especially when cooked over a wood-fire or charcoal grill. In this dish, the cabbage skewers replace chicken wings in a Middle Eastern spin on buffalo wings.” PINEAPPLE “Being an adopted Queenslander (I’m from Perth originally) I feel it’s almost treason not to champion the pineapple. Again, it’s an extremely versatile ingredient due to its acidity alongside its sweetness. It can be barbecued, roasted, charred, smoked, cured and stewed with excellent results. When eaten at its peak, it can be one of our most delicious fruits. Everyone is familiar with semolina cake in desserts, but here it’s adorned with the salt-baked pineapple and ashta cream.”…

FROM FOOD MADE at home to restaurants we love and destinations we just can’t get enough of, there’s a unique formula that makes delicious. what it is today. Here are some of the ingredients in the recipe that makes this your favourite magazine! 1. TRANSLATING TRENDS We love bringing the trends from top restaurants to your tables via our recipes translated for home cooks. Valli’s take on Peter Gilmore’s famous snow egg dessert at Quay made the cover of our Dec 2013/Jan 2014 issue, and is still a favourite. 2. PANCAKES AT #1 Perhaps it’s because Bill Granger’s pancakes were on our first cover (see opposite), but our easy pancake recipe continues to be your favourite online. 3 We debuted the first delicious. 100 in 2016, nominating the 100 most…

FREEMAN PROSECCO 2018, $23  What a brilliant rendition of the often very simple wine style. Here you get the freshness and vivacity you'd expect from prosecco, but just that little bit more interesting fruit character and general deliciousness. Drink cold and in the sun. POOR TOMS IMBROGLIO AUSTRALIAN AMARO,  $40 We love Campari, we love Campari spritzes. Here's an Australian take that you'll splash liberally into prosecco, drink over ice with citrus zest, or chill for wickedly bitter-sweet shots to get into party mode. Brilliant drinking. JULES IGP D'OC ROSE 2018, $19 Few things say 'Happy birthday! It's time to celebrate!' like cold, refreshing, pink wines. This is from Provence, so expect pale colour, light, pretty flavours, good dry finish and a kind of watermelon-granita kind of vibe. What fun!…

VEGETABLE Premium vegetables and herbs, extra virgin olive oil and pure sea salt. BEEF STYLE Plant-based with a full-bodied beef flavour, low FODMAP, and suitable for coeliacs. CHICKEN STYLE Rich chicken flavour with no added MSG and no trans fat. CHICKEN STYLE – SALT REDUCED The low-sodium variety has more than 200mg less sodium per serve. • For more information, visit massel.com.au • Share your recipe images #masselinfo…

This brew is 100 per cent alcohol-free, with no added preservatives. SO LONG, SUGAR If you’re sick of swooning over ‘healthy’ drinks only to find they’re full of sugar, BellyUp is refreshingly 99 per cent sugar-free, and wait for it… caffeine-free, too. While most kombucha-style drinks are brewed from tea and fermented once or twice, BellyUp is made from a base of papaya, using a unique five-stage bio-fermentation process to create a powerful bioactive concentrate. BUBBLES SANS BOOZE Some kombuchas can have traces of alcohol due to the fermentation process, but this brew is 100 per cent alcohol-free, with no nasty added preservatives or chemicals either. Instead, the fermented probiotic base acts as a natural preservative together with the carbonation. Which also means it’s safe for…

IF YOU’RE LOOKING to infuse sunshine into your cooking this party season, a dash of Caribbean style is precisely what you need. It’s light, bright, tangy, spicy and perfectly suited to outdoor entertaining, from Coogee to Cottesloe. In Australia, no one has done more to elevate the multi-ethnic cuisine of the tropical locality than Paul Carmichael. The Barbadian chef, who has headed up Momofuku Seiobo at The Star Sydney since 2015, has earned countless accolades for his sensual, sophisticated approach. He is now almost as famous as his fellow Bajan, Rihanna. “I would entirely disagree,” he says, laughing. “I still take the bus to work! “I really don’t think of what I do as fusion,” Carmichael continues, when asked to define the food at Seiobo and, by extension, the recipes…

DOUBLE CHOCOLATE & SALTED-CARAMEL MUD CAKE SERVES 12-15 Begin this recipe at least 6 hours ahead to allow for cooling and setting. You will need 2 piping bags fitted with a 1cm nozzle, and a palette knife. 750g salted butter, chopped 660g lightly packed brown sugar 4 x 380g cans Top’n’Fill caramel 4 cups (600g) plain flour, sifted 2 cups (300g) self raising flour, sifted 6 eggs, lightly beaten Store-bought salted caramel popcorn, to serve MILK CHOCOLATE GANACHE 1kg milk chocolate, finely chopped 2 cups (500ml) pure (thin) cream DARK CHOCOLATE GANACHE 1kg dark (70%) chocolate, finely chopped 700ml pure (thin) cream CARAMEL SAUCE 500g caster sugar 100g glucose syrup Juice of 1 lemon, strained Preheat oven to 160°C. Grease the base and sides of three 20cm x 7cm deep…

all aboard The Ghan’s once-in-a-lifetime rail experience will take you from Darwin to Adelaide in comfort and style. The four-day expedition takes you through Australia’s finest natural landscapes, wine regions and ancient gorges. Visit: journeybeyondrail.com.au baked goods Indulgent desserts get a cool makeover in Blue Ribbon’s Crafted Ice Cream Meets Bakery range. With lamington, berry panna cotta and caramel mud on offer, serve up your favourite flavour as a side, or eat straight from the tub. Visit: streetsicecream.com.au sumptuous sips Enjoy a taste of France with Pommery Brut Royal Champagne NV, available at Qantas Wine. Fresh and elegant, the bubbly is aged for three years for maximum flavour. It’s encased in iconic royal blue, making it an ideal gift for Champagne lovers year-round. Visit: qantas.com/wine dreamy dairy Made with natural…

THE ENTERTAINER Charcuterie board, p 72 Yalumba Vine Vale Grenache Curried marron, p 96 Yalumba Eden Valley Roussanne Orange & white chocolate buttercream layer cake, p 128 Yalumba FSW8A Botrytis Viognier “Grenache from old bush vines in the heart of Barossa make for an aromatic, spicy wine with complexity, acidity and savoury tannins. This would pair beautifully with charcuterie. Wild fermented Roussanne sourced from Eden Valley, with notes of tea rose and chamomile, makes for a unique, delicious partner to the delicate marron, and the luscious botrytis viogner, with stone fruit and ginger flavours, will match seamlessly with the richness of the orange and white chocolate buttercream layer cake.” Sam Wigan, Winemaker, Yalumba MOREISH BITES Tarts with beetroot, coriander and bacon jam, p 62 Yokel Rosé 2019 Twice-cooked sriracha honey…

EGGPLANT MAKDOUS SERVES 4 4 medium eggplants, pierced all over Pomegranate molasses, to drizzle 1/4 cup (30g) crushed walnuts 1 tbs Aleppo pepper (substitute chilli flakes) 2 tsp zaatar (Middle Eastern spice mix) 1/4 bunch coriander, leaves picked 1/4 bunch mint, leaves picked 1/4 bunch flat-leaf parsley, leaves picked Chargrilled pita bread, to serve MAKDOUS DRESSING 1 cup (100g) roasted walnuts 1 tbs pickled eggplants 1 garlic clove, crushed Juice of 1 lemon 200ml vegetable oil For the dressing, combine1/4 cup (60ml) water with all the ingredients, except the oil, in a blender and whiz, scraping down the sides occasionally, until finely chopped but not pureed. Gradually pour in the oil and whiz until combined. Season to taste and set aside until ready to use. Preheat a lightly greased chargrill…

A LOOK BACK AT DELICIOUS. SINCE OUR LAUNCH issue 18 years ago, we have sought out the best in the business for our in-house team and our wider contributor network. Our nearly two decades have helped us become the brand we are today. Our current food director, Phoebe Wood, cut her teeth under our original food director, the late Valli Little, when she worked as junior food assistant in her first role at delicious. Many of our original national judges for the Produce Awards have remained, with Maggie Beer and Matt Moran now patron and ambassador of the awards respectively. We consider these trusted contributors our family, helping us bring the food, colour and flair of delicious. to you. TOP TALENT FROM YOTAM OTTOLENGHI TO JAMIE OLIVER PRODUCE AWARDS OUR…

MY FAMILY AND I love to try different restaurants in Sydney, and the legendary Longrain in Surry Hills was a favourite – we used to order betel leaves by the dozen. I’ve made a prawn miang served with betel leaves because not only does it look impressive – with the pops of trout or salmon roe and vibrant-green leaves – but it’s also dangerously good. Every time I host a party or I’m invited to one, the only request I get from guests is that I make my prawn miang. The best thing about this dish is that it might look complicated but it’s actually easy to make. It’s best served (and eaten) at a get-together because this recipe makes enough for 20 people, so it’s a real party starter.…

WELL, HAPPY BIRTHDAY delicious .! I’ve been with you for almost all of those 18 years and it’s been a blast, whether travelling to Buenos Aires, Seoul or Madrid in search of culinary gems, writing about things I love (and don’t love so much) or pulling together recipes for features I know would be well-read and well-used, in well-thumbed issues on kitchen shelves all across the land. We’ve had fun – at special dinners and great festivals, such as Noosa Food and Wine, and Melbourne – where we talked, tasted, laughed, and stayed up late, elated to be within our food tribe. We cried, too, when good friends and fellow travellers left us; names that helped shape this magazine and the food of this nation, names like Darren Simpson, Jeremy…

CHILLI, BACON & CORN POLENTA SERVES 4 4 corn cobs, husks removed 3 rashers smoky bacon, rind removed, chopped 20g unsalted butter 600ml pure (thin) cream 2 garlic cloves, crushed 1/2 cup (85g) instant polenta 2 tsp chilli flakes 150g smoked cheese, coarsely grated 40g parmesan, finely grated Preheat the oven to 200°C. Slice kernels from corn cobs and place in a large saucepan over medium heat. Add bacon and butter, and cook, stirring occasionally, for 3-4 minutes to render the fat from the bacon. Add cream, 2 cups (500ml) water and garlic. Bring to a simmer and cook, stirring occasionally, for 10 minutes or until kernels are soft. Remove a spoonful of corn using a slotted spoon, and reserve to scatter. Add polenta to cream mixture in a thin,…

“WE WERE GOING THROUGH A PHASE AT ESTER OF MAKING SHAWARMA-STYLE THINGS FOR SUNDAY LUNCHES AND GOT REALLY EXCITED ABOUT IT.” WHEN IT COMES to fast food, there are few things as satisfying as shawarma. Just ask chef Mat Lindsay. The pita sandwich, with spicy roasted meat, was always a hit for staff meals at his Sydney restaurants, Ester and Poly. So when the opportunity came to open his own shawarma venue, with partners Russell Beard, Mark Dundon and Jin Ng (Paramount Coffee Project), Lindsay pounced. Situated in Surry Hills, Shwarmama will open from 8am until 10pm every day of the week. The menu will offer just five items: sabich , an Israeli breakfast sandwich with fried eggplant and boiled eggs; herb-filled falafel in housemade pita; a hummus plate with…

CHILE BUZZES WITH cultural vibrancy and gastronomic passion, and I have succumbed to this land of contrasts and beauty. A flight across the South Pacific lands in Santiago, Chile’s capital, where I am transported into the rich melting pot of its food culture, kickstarting each visit with an obligatory pisco sour. A leisurely lunch at Ambrosia Bistro, chef Carolina Bazán’s new hotspot, is worth beating a path to. Grab a seat at the bar and choose anything from her menu showcasing contemporary Chilean cuisine. The steamed duck buns, sea urchin sandwich and fish tacos are superb. The Singular Hotel in the bohemian downtown Lastarria district pampers with elegance, warmth and switched-on service. At sunset, I head to the rooftop terrace for aperitivo at the bar, and to feel the pulse…

THE TWO MOST common questions I’m asked are “Did you eat the food hot on MasterChef ?” and “We’re travelling to Mykonos, where is good to eat?”. The answers yes and here you go. Mykonos can be anything you want it to be. It can be relaxing, it can be a party and it can be great for families. My top tip is don’t go too hard too soon. Remember the Greeks invented the marathon. WHAT TO EAT Bowl in Ornos is awesome; it’s owned by Aussies so the coffee is amazing and you can order Vegemite toast. Liberty is great for brekkie and has killer views, and Mykonos Bakery has wonderful Greek pastries. For some of the best modern Greek food in Mykonos, head to Jackie O (the drag…