Innholdsfortegnelse for February 2020 i delicious

WELCOME TO OUR 200th issue. (Given our excesses post-Christmas I imagine we’ll be toasting you with a green smoothie!) Granted it is a strange time of year to celebrate. Most of us are ready for a reboot, or resolving to do less gin and tonics, more sit-ups and super-sized salads. So, how to celebrate when you’re partied out? It’s still a perfect time of year to entertain lightly. Fresh and bright fruits, like watermelon, provide an uplifting respite from the heat, and suit anything from salads to soups to drinks to desserts. Matt Moran taps its versatility in his feature on page 106. Our style editor Kirsten Jenkins has released her new book One Leaf At A Time and gives us a glimpse of the delicious no-fuss salads, inside on…

HEIRLOOM TOMATO “Heirloom tomatoes are so juicy and soft and full of flavour. While most buy tomatoes from supermarkets, we really should go to the markets where there are more varieties, and search for heirlooms! They have a kind of sweetness that goes beautifully with peaches in this salad. Eat them raw – their beautiful colours deserve to be shown off.” CUCUMBER “A lot of the time when cucumbers are added to salads they’re diced or thinly sliced and thrown into the bowl, which is fine because cucumbers have a good crunch. But once you pickle them, it makes them so much juicier, giving a salad a nice texture as well. I used cucumbers in this dish for freshness and to cut through the richness of the coconut yoghurt.” CALAMARI…

A: Wow, Col. It's not just the 200th issue, it's been five years of our column! C: We were just starting out when we met. A: Yeah that’s right. I was delivering meat. C: And I was opening boxes! A: You were scrubbing pots and pans. C: That was 1999. A: No, earlier. 1998! C: You were a delivery driver, I was below a kitchen hand. A: We were both very low level then. But we started talking and I remember you used to give me the boxes back and stuff. C: Yeah, and then we fell out! A: But then we got back together again. C: I was a bit hot headed! I cracked it when I couldn’t get hold of the butcher. A: I was living overseas! C:…

HELLO, AND WELCOME to the New Year. You are another year older and, after the festive season, probably need to give your body a rest. So, with the stern eye and firm tongue of the sort of unqualified health blogger you can trust, may I introduce you to Detoxing Deliciously ™. Here now, look at my abs. Has that taken your mind off the fact I have – look again – no health or nutrition qualifications at all? What if I tell you the body is like a car and the engine needs to be cleaned out every so often to run at its best, which sounds like it makes sense, or that it needs “alkalising to fight inflammation”? Now I’m starting to sound like a proper scientist. The trouble…

“STANDOUT TWISTS ON THE MUCH-LOVED POTATO SALAD WILL KEEP THE SUNNY VIBES GOING WELL INTO SUMMER’S LAST HURRAH. ” ROASTED POTATO, EGGPLANT AND LEEK SERVES 6 1kg desiree potatoes, cut into 3cm pieces 1 eggplant, cut into 3cm pieces 2 tsp each cumin seeds and ground coriander 3/4 cup (165ml) extra virgin olive oil 30g unsalted butter 2 leeks, thinly sliced 1/2 cup (140g) thick Greek yoghurt 1 small garlic clove, crushed Juice of 1/2 lemon 1/4 cup (35g) slivered almonds, toasted, to serve Mint, parsley and coriander leaves, to serve Place potato in a saucepan of cold salted water over high heat and bring to the boil. Cook for 10 minutes or until almost tender. Drain and set aside. Preheat oven to 200°C. Line 2 baking trays with baking…

PUMPKIN AND FENNEL WITH GRAPE & TARRAGON DRESSING SERVES 4 If you’re using a chargrill pan rather than a barbecue for this recipe, roast the pumpkin at 220°C for 10 minutes or until tender before grilling. 350g bunch small purple grapes 2 tbs extra virgin olive oil 1 tsp fennel seeds, toasted 1 tbs vino cotto (from gourmet food shops – substitute balsamic vinegar) 1 tbs lemon juice 1 tbs tarragon, finely chopped 1/4 (800g) jap pumpkin, seeds removed, cut into 2cm-thick wedges 1 small fennel, thinly sliced (we used a mandoline) 1 bunch rocket 2 eschalots, thinly sliced into rounds 250g burrata (substitute mozzarella) Preheat a barbecue or chargrill pan to high. Toss grapes in 1 tsp oil and grill, turning, for 3-4 minutes until just bursting. Set aside…

“What we eat forms the foundation of our health. For me, a wholefood plant-based approach delivers the most significant benefits.” THERE IS NOTHING that compares to cooking your own food. Healthy, simple, wholefood recipes that can support your health and make you feel wonderful. The best compliments I receive about my cookbooks are that my recipes are delicious, easy to make, and they work. Earth To Table is inspired by my love of healthy, Mediterranean, plant-based recipes using wholefood ingredients. What we eat forms the foundation to our health, so for me, it’s important to have a wholefood plant-based approach that delivers the most significant health benefits. Eating a plant-based diet doesn’t mean you have to become vegan or vegetarian, it can simply mean including a good amount of plant-based…

#MAKEITDELICIOUS NOVEMBER’S MOST-LIKED POST 2778 likes, 58 comments We’re a little biased, but this Monte Carlo cookies and cream cake has to be the ultimate birthday cake ever . Recipe by @phoeberosewood. Photography: @markroperphotography. Styling: @kirstenljenkins PARTY ON: Congratulations on your 18th birthday. I’ve been buying you since you were brought into the world, and regret not keeping my first copy! I love your recipes, they are so down-to-earth and tasty. Thank you very much for enlightening me over the years. Keep up the good work. Christiane Clifford THE WINNER IS... To my delicious. friends: just a little letter of appreciation for your inspirational and sanity-saving pages. I wasn’t much of a cook before I discovered delicious. magazine. I often had kitchen disasters and became stuck in a ‘same old,…

TOMATO AND PEACH SALAD WITH NAHM JIM SERVES 4 AS A LIGHT MEAL OR STARTER 5 large heirloom tomatoes, sliced into 5mm rounds 4 yellow peaches, sliced into 5mm rounds 1 banana eschalot, thinly sliced into rings 120g toasted peanuts, roughly chopped 1 bunch Thai basil, leaves picked, torn NAHM JIM 2 coriander roots, washed 2 long red chillies, roughly chopped 1 lemongrass stalk, white part only, thinly sliced 4 kaffir lime leaves, roughly chopped 2cm piece (15g) ginger, roughly chopped 2cm piece galangal, roughly chopped 1 1/2 tbs palm sugar, grated 1 1/2 tbs rice vinegar 2 tbs fish sauce 1 tbs light soy sauce Juice of 2 limes 1/2 cup (125ml) extra virgin olive oil For the nahm jim, combine all ingredients in a food processor and whiz…

JAPAN’S CONVENIENCE STORES, or conbini, have long been infamous in the food world for wacky snacks and curiously good takeaway, and now they are inspiring spin-offs in the realm of high-end dining, from London to New York. In Manhattan, Korean-American chef David Chang of Lucky Peach has launched Peach Mart in the city’s new Hudson Yards development. The store is styled on Korea and Japan’s kitsch neon-lit food marts that serve an unimaginable range of packaged snacks, coffee, triangle-shaped onigiri rolls, donburi rice bowls and more. Peach Mart’s takeaway meals include kimbap (Korean rice rolls); sandwiches, including the already Insta-famous ‘black & white’ – black sesame and cream cheese on triangles of milk bread; and chicken katsu bento boxes, while the line-up of Asian snacks ranges from noisy packs of…

LATE SUMMER IS the perfect time for pool parties – the sun is still beaming down till late in the day and the festive vibes continue from Christmas and New Year’s Eve parties. My perfect poolside snack is this scallop ceviche served with crunchy crackers. It’s fresh and definitely a healthier option for summer snacking. Sometimes healthy food is seen as bland and boring, but nothing could be further from reality! For me, healthy means fresh and flavourful. Adding extra ‘zing’ and bright flavours from citrus and textural contrasts take healthier options to delicious new heights. In this dish, for instance, the scallops are lightly cured in a zingy dressing while pops of finger lime are the perfect foil to the creaminess of the avocado. And I’m all about the…

COOKING POLENTA in the oven has turned out to be quite a game-changer for me, and completely contradicts the belief that polenta needs to consistently be attended to. Do try to find coarse cornmeal here rather than the quick-cooking kind, as that style of polenta simply won’t yield the same smooth and creamy result that you’re looking for. You can also swap out the chicken stock for vegetable stock or water if you’re looking for a vegetarian alternative. I like to serve this as a midday brunch with a zesty green salad, as it’s hearty enough to keep you going until dinner. 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…

GOOD PRODUCE AND an esky these are the essentials to successful outdoor cooking, according to Darren Robertson. The Three Blue Ducks chef, who often cooks against the picture-perfect Byron landscape, is launching a YouTube series to show you just that. “My mate and I have regular cook-ups on the beach, or by the river when we go fishing,” says Robertson. “The series will follow us going to farmers’ markets and local farms to grab produce and cook food on the barbie or grill. It’s food that’s easy enough to eat with your hands – and everything you need has to be able to fit in an esky. If it can’t fit it in an esky, it’s not worth doing,” he says. Launching in February, the series will show the chef’s…

“The flavour that’s packed into sausages is hard to beat. It’s the great ‘short cut’ in cooking, especially when maximising flavour. In the vein of a great Italian pizza, keep things simple by choosing one or two additional ingredients and using the best sausages you can get.” SAUSAGE PASTA WITH LEMON AND HERB SERVES 4 400g spaghetti 6 (750g) thick good-quality pork sausages (we used pork and fennel) 1/2 bunch dill, fronds picked, chopped 1/4 bunch tarragon, leaves picked, chopped 1/2 bunch flat-leaf parsley, leaves picked, chopped Finely grated zest and juice of 1 lemon, plus extra wedges to serve 1/4 cup (60ml) extra virgin olive oil 4 anchovies in oil, drained, finely chopped 3 garlic cloves, thinly sliced 1/2 cup (125ml) white wine 1 cup (80g) finely grated parmesan…

“This recipe is the perfect example of a substantial salad. It’s a complete meal rather than a ‘side salad’ and definitely the way I prefer to eat now. If you’re a little short on time you can cut the curing time for the salmon down to 2 hours, but no less than that otherwise you risk a big loss of flavour!” OVER THE YEARS I had recorded a collection of recipes that I would cook when people came around or even just for the two of us at home. It became the way we ate, a heavy lean on vegetables accompanied by some sort of protein. I started to look at these recipes as ‘substantial salads’ but they had turned into complete meals. The book is divided into three chapters:…

1 With the festive season’s end comes an opportunity to pause and set our intentions for the year ahead. And where better to recuperate from the revelries than in a serene hideout concealed by the verdant forests of Kyoto? Demonstrating the appeasing powers of minimalistic Japanese design, the new Aman Kyoto (above and main) affords guests an idyllic space to clear the mind and feed the senses. aman.com 2 In the unassuming rural town of Santanyí in the south east of Mallorca, a historic 17th-century structure has been reincarnated in the form of 31 charming rooms and suites. Set to welcome its first guests this autumn, Can Ferrereta (above) will open with a seasonally and locally focused Mediterranean restaurant alongside two bars, a restorative spa and hammam and a choice…

PHU QUOC Phu Quoc is an island off the coast of Cambodia in the Gulf of Thailand yet considered a territory of Vietnam. It’s a hive of development, with wide beaches, thickets of jungle and a shiny new airport. Travel buzz pegs it as Vietnam’s answer to Koh Samui, although that may yet be a few years away. The white, sandy Long Beach, home to the new InterContinental Phu Quoc where we stay, is lined with resorts mid-build. JW Marriot, Pullman, shopping precincts, restaurants and spas are just some of the arrivals on the horizon. Luckily there is plenty of space for the incoming players. The island is relatively undeveloped. Long Beach is wide, long (20km) and lovely, although the wet season can bring currents dotted with litter. The resorts…

SUPER SALADS Potato salad with lemony jalapeño & parmesan ‘mayo’ Potato salad with lemony jalapeño & parmesan ‘mayo’, p 72 Brown-sugar salmon, pickled beetroot and fennel salad, p 100 Lamb sausage rissoles with Greek risoni salad, p 81 “Trying to shift the extra kilos you picked up from your mum’s Christmas pudding, or those added glasses of bubbles over New Year’s Eve is made easier when you start with a menu that’s lighter and packed full of flavour. From Kirsten Jenkins’ brown-sugar salmon, pickled beetroot and fennel salad, to this zesty potato salad, these recipes prove healthy doesn’t have to be boring!” Lauren de Sousa, Art Director FRESH & LIGHT Pan-roasted baby snapper in brown butter Lemongrass tofu banh xeo lettuce wraps, p 96 Two Tonne Tasmania Ziggurat Riesling 2019…

“CELEBRATING 100 YEARS OF SYDNEY AIRPORT WITH A BLACK-TIE DINNER FOR 600 ON THE TARMAC.”– KERRIE MCCALLUM JOINED BY HUNDREDS of well-heeled guests donning their black-tie best, the delicious . team celebrated Sydney Airport’s monumental 100th birthday in style on its iconic tarmac. The Sydney Symphony Orchestra formed a theatrical soundtrack to the evening’s repast – a sit-down dinner served up by chef Mike McEnearney – while the temporary runway restaurant was encircled by aircrafts destined for far-flung destinations.…

EMPIRE OF DIRT PINOT GRIS 2019, $26 Rivar Mayer is striking out with his inaugural releases made alongside his renowned father, Timo Mayer, on the family property in Yarra Valley. This is a superb pinot gris, bright and flavoursome, but slippery with appealing textural feel. A good, delicious wine. GEMTREE LUNA TEMPRANA 2019, $23 This is a juicy, frisky red produced from organically farmed tempranillo grapes, so expect classic cherry cola, sarsaparilla, peppery spice and light herbal character, all set in a light-ish frame. It’s an ideal red for sloshing around cold on a warm day. SIN-KO-NAH TONIC SYRUP (200ML), $24 What a coup this is. A superb product that, when blended with soda, will produce a fantastic tonic for gin. It can also…

OVEN ROASTED SALMON WITH MAPLE & MUSTARD HERB CRUST SERVES 6-8 “FRIDAY NIGHT ENTERTAINING FOR FAMILY AND FRIENDS JUST GOT EASIER WITH THIS SALMON CENTREPIECE.” 1 (1.5kg) side of salmon (skin on), pin-boned 1 tbs maple syrup (substitute runny honey) 150g Kewpie mayonnaise 2 tbs Dijon mustard 1 garlic clove, crushed 2 1/2 tsp each ground cumin and coriander 1/4 bunch dill, roughly chopped 1/4 bunch flat-leaf parsley, leaves picked, roughly chopped Zest of 2 lemons, plus extra lemon halves to serve Preheat oven to 250°C. Grease a large oven tray big enough to fit the side of salmon and line with baking paper. Place salmon, skin- side down, on tray, and season liberally. Place maple syrup, mayonnaise, mustard, garlic and spices in a small bowl. Season to taste, and…

“IT DOESN’T HAVE TO BE TRADITIONAL TO HAVE AN ITALIAN FEEL. WE RESPECT THE CLASSICS, BUT WE ALSO LOVE MESSING WITH THEM A LITTLE.” THERE’S A NEW Italian in town. A collaboration between seasoned restaurateur Maurice Terzini and chef Mitch Orr, CicciaBella is all about classic Italian sensibilities and inventive cooking. “We took a lot of inspiration from southern Italy, where there’s plenty of light, healthy, seasonal food – lots of extra virgin olive oil, acidity, lots of herbs,” says Orr. But as you’d expect with the chef, it’s not strictly Italian – just look to the kombu in the pizza sauce. “Me being me, I include subtle Japanese influences like umami bombs!” In true Terzini form, CicciaBella is a spectacle of design, wrapped in a modern Italian osteria. According…

“WE’RE TALKING WATERMELON – it’s a fresh and fast addition to many summer dishes.” Matt Moran sums up the essence of the refreshing favourite that’s on high rotation in the warmer months. And watermelon is so much more than a filler for fruit platters; its versatility goes beyond desserts and easily slips into the savoury world of salads and stir-fried dishes – all for good reason. “The subtle flavour makes watermelon so adaptable and it works in so many dishes, adding freshness and vibrancy,” says Moran. Case in point: the punchy Middle Eastern spices in the pomegranate roast chicken are well-matched with the sweetness of watermelon, and the rose-spiked panna cotta is given a cool kick. “Watermelon is brilliant with savoury as well as sour and sharp. And particularly cheeses…

In an era where we want everything tailored to suit, it’s easy to make the mistake of expecting a cookie-cutter experience (albeit fancy cookies) when you choose a name-brand hotel over a boutique option. But in the case of Perth’s newest hotel, there’s a lot to be said for the Ritz-Carlton’s approach to fusing world-class luxury with a celebration of local heroes, and a focus on the small things. In this latest Ritz-Carlton iteration, all the heritage and class of its global reputation is apparent, but so is a sense of awareness of its place in the world. The soaring 13-metre high lobby, with its glass windchime-like light features and rippling sandstone textures, gives you a feeling of organic grandeur, the design inspired by the experience of walking through the…

IT’S HARD TO suppress a smile as you arrive at Raffles Singapore. From the gleaming white facade to the liveried Sikh doormen to the airy lobby buzzing with guests, it’s all fantastically cinematic. Opened in 1887, Raffles is one of the world’s most illustrious 19th-century hotels. A recent facelift has left the grande dame looking better than ever. The hotel fuses colonial style with baronial splendour at every turn. Moments after alighting, a butler helps me check into my suite, equipped with a four-poster bed, smart furnishings and a sleek bathroom featuring a freestanding tub and patterned tiles. I reach my room down a colonnaded hallway, past marble arches and tropical foliage. Raffles is a vital part of the reinvigorated Singapore. The city-state, which has shed its staid stopover status,…

easy squeezy Kuvings’ Semi-Commercial Cold Press Juicer packs nutrition into every glass. It squeezes and presses whole fruits, vegetables, herbs and wheatgrass with no separation or flavour loss. It’s also stylish, quiet, easy to use and hassle-free to clean. Visit: kuvings.com.au dress for success With Oli & Vine’s latest salad dressing range, there’s a perfect flavour for every bowl. The timeless flavours are carefully crafted, rich in flavour and have no artificial colours or flavours. Choose from balsamic, ranch, mango and chipotle. Visit: oliandvine.com.au to the bakehouse Blue Ribbon’s crafted range packs baked goods into tasty frozen treats. With luscious ribbons of sauce and flavours that range from panna cotta to lamington, the rich ice cream uses 100% sustainable ingredients from hand-selected Victorian dairy farmers. Visit: streetsicecream.com.au oodles of noodles…