Innholdsfortegnelse for December 2015 - January 2016 i delicious

THE END OF A YEAR always elicits a mixed bag of feelings inside: celebratory, nostalgic and downright amazement at how it all went by so fast. For the team at delicious. , the end of 2015 also frames a new beginning: delicious.com.au is finally here! Our first standalone website has been a long time coming, and bears the fruit of many meals, too many toasts and much passion, enthusiasm, excitement and hard work. You’ll find all your favourite delicious. recipes from throughout the years, from our wonderful family of chefs, cooks, columnists and writers. There’ll be daily news, bar and restaurant reviews, plenty of travel inspiration, entertaining menus, table setting guides, trend alerts, drinks matching, event galleries and interviews. You’ll even be able to review restaurants against our critic, Anthony…

PHOTO OF THE MONTH #MAKEITDELICIOUS Great way to start the long weekend – zucchini fritters, smoked salmon & poached eggs (Exclusive Extract, Oct 15, p 92).Thanks @deliciousAUS! @MarieCarmody main event Can I just say how outstanding the October 2015 Faster Food feature is (p 66)! My family have benefited regularly from delicious. – I think our standard of living has gone up tenfold. Honestly, food editor Warren Mendes has outdone himself this month. Can’t wait to get cooking! Kaz Reiman hit the spot I made the salmon and & spring pea salad (Valli’s Kitchen Diary, Oct 15, p 147) last night. Such a hit with the whole family! @emack86I spring fling Your October 2015 issue was as fresh as a daisy, it had me hotfooting it to the markets. I’m…

ZUCCHINI A variety of squash, zucchinis, (known as courgettes in the UK), are largely popular in Australia thanks to the influence of Italian migrants, who showed us that the English tradition of growing gargantuan, flavourless specimens (called marrows) was misguided. Zucchinis soak up the sun, produce prolifically and supply much-coveted flowers, which are great for stuffing and frying. Pair grilled zucchini with olive oil, lemon and garlic; turn into ‘zucchetti’; or use young raw ones in salads. At the market, those around 5-7cm in length with nice gloss and tender skins have the best flavour. EGGPLANT There are several varieties of eggplant apart from the well-known black, bulbous variety, from purplish Japanese eggplant, to the small pea eggplants popular in Thailand. The earthiness and unique texture of eggplants means you…

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Turn your backard into a lush Balinese-style resort and enjoy an effortless summer staycation. Channel the glamorous style of the French Riviera with outdoor furniture in chic shades of blue and white. Take your cue from the rustic charm of rural Italy and create a little piece of paradise in your garden. DOMAYNE® VISIT DOMAYNE.COM.AU TO BROWSE OUR FULL RANGE OF FURNITURE, BEDDING AND HOMEWARES Domayne® stores are operated by independent franchisees. Advertised prices valid at New South Wales stores only. Prices may vary between states due to additional freight charges. Offer ends 24/12/15.…

“CHRISTMAS HAS to be my favourite time of the year – the hot Australian summer, succulent sweet prawns, fat oysters, beautiful salads and a homegrown chook stuffed and roasted to golden perfection adorning the kitchen table. Uncle Roo keeps the mango cocktails flowing and everyone waits eagerly for the huge spread of desserts after the full bellies have settled. The day is always full of chatter and laughter, music and singing, and with such a big family we’re never short on food! I’ve always loved making homemade sweet treats to give as gifts to my family at Christmas, and this year is no different. Rocky road, truffles, rum balls and shortbread are just a few of my favourite things to make. I remember each year having a blue tin box…

Josephine Perry has just stepped off a plane from Paris where she’s been on a two-week food recon mission with Missy French head chef Chris Benedet. “We ate a lot of foie gras and snails – they’re actually really good!” says the 21-year-old first-time restaurateur and daughter of acclaimed chef Neil Perry. “Pepper sauce is huge in the bistros and every menu had a salted caramel dessert. France is all about new and old, but I wanted to see beyond the trends and focus on traditional dishes like French onion soup. That’s the direction I want for our menu: authentic, not watered-down French.” Today, the glass door to Josephine’s elegant new Potts Point restaurant is closed and a long table is set for a French-inspired festive feast with friends –…

CHARGRILLED HALOUMI & ZUCCHINI KEBABS SERVES 4 180g pkt Lemnos Haloumi, cut into 2cm pieces 2 zucchinis, ends trimmed, cut into 1cm-thick slices 1 bunch asparagus, trimmed, cut into 3cm pieces 1 tbs extra virgin olive oil Finely grated zest and juice of 1 lemon, plus extra wedges to serve 1/2 cup mint leaves Soak 12 wooden skewers in cold water for 20 minutes. Preheat a chargrill pan or barbecue to high. Thread the haloumi, zucchini and asparagus evenly among bamboo skewers, then lightly brush with oil. Chargrill kebabs for 2 minutes each side or until lightly charred. Transfer to a platter. Sprinkle with lemon zest and mint. Drizzle with lemon juice and serve with lemon wedges. A sprinkling of fresh mint leaves adds a hint of Mediterranean flavour.…

As I whip the olive oil chocolate mousse for my New Year’s Eve party, it suddenly dawns on me: 2015 is soon to be known as ‘last year’. I shake my head in disbelief that, once again, I have been caught off guard by the unrelenting passing of time. How is this possible? And yet, my two little boys have turned one year older... And so have I! Life has been an eclectic mix of crazy, exciting, domestic and pedestrian events, and it is time to draw conclusions and commit to resolutions. It has been an absolute joy to be welcomed into the delicious . family and I have loved sharing my favourite recipes with you. I’m looking forward to doing so in 2016. As far as resolutions… Well, someone…

FROZEN CHRISTMAS PUDDING CAKE SERVES 12 Begin this recipe 1 day ahead. 1kg store-bought Christmas pudding, crumbled 6L vanilla ice cream, softened 2 cups cherries in cane sugar syrup (from delis and specialty food shops), plus2/3 cup (165ml) cherry syrup Chocolate shards and pitted fresh cherries, to decorate CHOCOLATE ICING 1/2 titanium-strength gelatine leaf 11/3 cups (330ml) thickened cream 1/3 cup (35g) cocoa powder, sifted 2 tbs pure icing sugar, sifted Grease and line base and sides of a 22cm springform cake pan with baking paper. Press 400g crumbled pudding into base of pan. Spread 2L ice cream over the top, then cover with remaining 600g pudding. Freeze for 2 hours or until firm. Meanwhile, chop drained cherries and fold through remaining 4L ice cream with cherry syrup. Transfer to…

MANGO & LEMON CURD PAVLOVA SERVES 6-8 6 eggwhites 11/2 cups (330g) caster sugar 1 tsp white wine vinegar 1 tsp cornflour, sifted 1 tsp vanilla-bean extract 1 mango, thinly sliced Mulberries, to serve LEMON CURD 100g unsalted butter, chopped 1 cup (220g) caster sugar 1/2 cup (125ml) lemon juice 2 eggs, lightly beaten 1 cup (250ml) thickened cream, whipped to stiff peaks Preheat oven to 110°C. To make pavlova, whisk eggwhites in an electric mixer with a pinch of salt until just before stiff peaks. Add sugar, 1 tbs at a time, whisking constantly until thick, glossy and sugar dissolves. Fold in vinegar, cornflour and vanilla. Draw a 20cm circle on a sheet of baking paper and place on a baking tray. Spoon meringue over circle to create a…

STRAWBERRY CHEESECAKE BARS SERVES 12-14 1 cup (135g) dates, soaked in1/3 cup (80ml) warm water for 10 minutes 11/2 cups (150g) almond meal 1/2 cup (45g) desiccated coconut, plus extra to sprinkle 1 tsp ground cinnamon 1/4 cup (25g) cacao powder 1 tbs coconut oil 1/3 cup (40g) cacao nibs, plus extra to serve Coconut flakes, to serve VANILLA CHEESECAKE 2 cups (300g) raw cashews, soaked in water for 3 hours, drained 1 ripe banana, chopped 1 tbs vanilla-bean extract 1/2 cup (125ml) maple syrup 2 tbs coconut oil, melted STRAWBERRY CHEESECAKE 2 cups (300g) raw cashews, soaked in water for 3 hours, drained 500g strawberries, hulled, halved 1 ripe banana, chopped 1/4 cup (60ml) maple syrup 1/4 cup (60ml) lemon juice 2 tbs coconut oil, melted Grease and line…

8:30am GET TO THE GREEK Check into Hotel Byblos (20 Avenue Paul Signac) early to beat Saint-Tropez’s infamous traffic crush. The original owner was infatuated with Brigitte Bardot and the facilities here, including Rivea restaurant by Alain Ducasse, are definitely celebrity-worthy. 9am TO MARKET, TO MARKET Before browsing the selection of saucisson (thick dried sausages), handmade Provencal soaps and honey infused with lavender at bustling Place des Lices market (8am–1pm, Tuesdays and Saturdays), indulge in the local specialty – brioche bursting with cream – at La Tarte Tropezienne, also in the square. 10am HAUTE COUTURE While the high-fashion labels are located within the golden triangle of Place des Lices, Rue Gambetta and Rue Allard, you can score pre-loved designer pieces at Le Depot (12 Boulevard Louis Blanc). Or grab a…

thirst aid Don’t let nature’s goodness go to waste. Aqua Botanical still and sparkling water is extracted from Australian-grown fruit and veg. The result is a pure botanical liquid, with a smooth finish and 74 essential plant minerals. Visit: aquabotanicalbeverages.com. home grown This Christmas, support Aussie farmers by making the star of the show 100 per cent Australian pork. Not only that, but local pork is quality assured and guaranteed to taste great. For recipe ideas, visit: pork.com.au. just beat it The ultimate package that every home cook is hoping will be at the bottom of his or her stocking; a KitchenAid Stand Mixer, the gift that keeps on giving (especially with the bonus Ice Cream Bowl attachment). Visit: kitchenaid.com.au. well oiled Bursting with fresh fruit flavour, Cobram Estate Premiere…

“STAND ON THE BEACH and wait for a tinnie”, they said, “Not too close, a huge crocodile patrols”. Wait. What? A croc? I thought I was going to be a prawn fisherman for the night, not live bait. It’s 34°C, and I’m standing barefoot on the banks of the Northern Territory’s Groote Eylandt in a Black Sabbath tee and jeans rolled up to my knees. I barely notice the Top End torching my back for fear of something snappy sampling my albino blubber. But before Big Bruce the croc can drag me whimpering into the watering hole, a silver object skims across the waves towards me. “Let’s make it quick, the lizards ain’t small,” says Taylor, engineer of the 22m Gnaraloo Prawn Trawler. It’s one of 10 in the Austral…

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I ADORE FISH MARKETS . They’re always full of new and colourful fish to inspire and intrigue my palate. The beauty with fish is the sheer variety. So, as usual when visiting a market of any kind, I try not to go armed with a shopping list; instead, I let the produce talk to me. You’ll find that lesser known fish are often in abundance and therefore keenly priced. Buy a bucketful to eat raw, cooked or cured, which helps preserve it for that little extra time. Preserving fish plays a significant part in food culture. The Japanese cure and smoke bonito to shave into dashi. The Scandinavians are famous for their pickled herrings, the Scottish smoke the very best wild Atlantic salmon in the world, the Portuguese salt-dry their…

THE BENEFITS OF A BRITA TAP • Fresh, filtered water. There’s one lever on the tap for Brita filtered water and another lever for hot/cold unfiltered water. • Easy installation and filter change. Everything you need is in one kit. • Choose from four styles. European designed and made, there’s a stylish tap to suit any kitchen interior. • Replace your existing tap. There’s no need to drill additional holes into your benchtop. For the recipe pictured and more of Gary’s recipes, visit betterwithbrita.com BRITA FILTER TAPS AVAILABLE IN FOUR STYLES • Available at Bunnings and Harvey Norman. For more details, visit brita.com.au “Quality recipes require quality ingredients – that’s why my cooking is better with Brita” GARY MEHIGAN…

MENU Most of my friends work in hospitality, so we love getting together for a big cook up on a Sunday. If it’s at home, the boys man the barbecue (and always over-cater), while us girls catch up on industry gossip and keep glasses full. There’s always fresh seafood. TABLE Simple, feminine and natural with muted tones – think driftwood and white flowers for the centrepiece and classic white plates and silver cutlery. PLAYLIST I warm up with SBTRKT, Sebastien Tellier, Broken Bells and Phoenix, then towards the end I love Rhye’s album Woman – perfect while eating cheese and winding down! DRINKS Always Champagne to kick things off. With food we’ll go from white to red and we end up drinking quite a lot of natural wines as we…

Christine Manfield TRUFFLE ROAST TURKEY SERVES 12-14 You will need a kitchen thermometer and a 16L container. Begin this recipe 1 day ahead. 1/2 cup (150g) rock sea salt6kg turkey, neck and giblets removed2 onions, quartered2 garlic bulbs, halved widthways1 cup flat-leaf parsley leaves, chopped1 cup tarragon leaves, finely chopped11/2 tsp truffle salt125g unsalted butter, softened1 tsp dried thyme2 cups (500ml) chicken stock Place the rock salt in an extra-large plastic container. Add 5L cold water and stir until salt is partially dissolved. Add the turkey, ensuring it is submerged, adding more cold water if necessary. Cover and place in the fridge overnight to brine. The next day, rinse turkey and pat dry with paper towel. Preheat oven to 190°C. Toss onion, garlic and parsley in a bowl,…

I DISAGREE THAT the devil is in the detail. For me, the detail is where the angels reside. These secrets to doing the little things better are all shared in my new book, The Simple Secrets to Cooking Everything Better, as part of that elusive quest to master the dishes that we love to cook, love to share and, even occasionally, love to show off with. Whether it’s a perfect roast that has guests licking their lips and mopping their plates, or a decadent dessert that is just so deceptively simple to make. These secrets have come from the broadest of places – from eating at street-food stalls and at the best restaurants in the world, from fellow home cooks, from CWA matriarchs and occasionally from some of the best…

CHAR-GRILLED MANGO & COCONUT CRUMBLE SUNDAE SERVES 4 1/2 cup (75g) plain flour 1/2 cup (40g) shredded coconut 1/4 cup (55g) caster sugar, plus 2 tbs extra 40g unsalted butter, melted 2 mangoes, cheeks cut 4 scoops Weis Mango and Toasted Coconut Creamy Frozen Yoghurt Preheat oven to 160°C. To make the crumble, place the flour, coconut, sugar and butter in a bowl and mix to combine. Place on a lightly greased baking tray lined with non-stick baking paper. Cook for 10-15 minutes until golden. Set aside to cool. Heat a chargrill pan over high heat. Place the extra sugar on a plate and press the mango cheeks, flesh-side down, into the sugar. Grill for 30 seconds each side or until golden and charred. To serve, place the mango cheeks…

VOTE NOW ROUND TWO! Who do you think deserves the crown of all-time best pavlova – Warren or Maggie? Make your vote count. Head to our Facebook page @deliciousaus to nominate. “The pavlova and barbecue both epitomise an Aussie summer, so why not combine them? A barbecue provides the perfect outdoor oven and gives the meringue a lovely smokiness.” I MUST ADMIT , when I heard I was competing against the Maggie Beer, I was a little (well, very) scared. I knew Maggie would have a showstopper, so I had to think outside the box... and I don’t think she saw my barbecue pav coming! The pavlova and barbecue both epitomise an Aussie summer, so why not combine them? It took a number of trial runs and failed batches, but…

ELEGANT PALM TREES sway in the wind, their fruits destined for sublime cocktails. Endless white beaches make for secluded picnics, or glittering beach parties with the freshest seafood. It may sound like Bali or the Maldives, but such exotic pursuits sit in our own backyard. It’s easy to forget tropical north Queensland has destinations to rival any luxe international getaway, but in the wake of cyclones Anthony and Yasi in 2011, the region continues to regenerate. The private island resort Hayman Island, one of the hardest hit by Anthony, was rebuilt by the One&Only resort group in 2014, and final touches to the $80 million refurb were added earlier this year. Its proximity to the Great Barrier Reef is a drawcard, as is its accessibility – just a short boat…

FESTIVE FEAST EASY CHRISTMAS Charred capsicum, anchovy & thyme salad, p 102 Smith & Hooper Pinot Grigio 2015 Preserved lemon roast chicken with spiced potatoes, p 95 Smith & Hooper Reserve Merlot 2013 Frozen Christmas pudding cake, p 110 Yalumba FSW8B Botrytis Viognier 2015 “Sit by the water and go for drinks that match the moment – think light, fresh, crisp, refreshing and you’ll go well.” Mike Bennie, drinks writer SUMMER VIBES FRESH CATCH Out-of-the-glass prawn cocktail, p 170 Blind Corner Governo Sauvignon Blanc 2015 Barbecued whole snapper with coconut miti sauce, p 74 Fikkers Two Bricks Sauvignon Semillon 2015 Coconut pine-lime pops, p 148 Heiwa Shuzo Tsuru-ume Yuzushu Sake “NYE is one of those occasions where you should go all out. Oysters, great cocktails and prawns – I…

ZUCCHINI FRITTERS WITH SPINACH & GOLDEN RAISIN DIP MAKES 20 FRITTERS 600g (about 5) zucchinis, grated 1 small onion, grated 1 garlic clove, crushed 100g Greek feta, crumbled 2 eggs, lightly beaten 2 tbs flat-leaf parsley leaves, finely chopped 2 tbs dill sprigs, finely chopped 1/2 tsp dried mint 1/3 cup (50g) plain flour 2 tbs (30g) rice flour 1/3 cup (80ml) olive oil, to shallow-fry Lemon wedges, to serve SPINACH & GOLDEN RAISIN DIP 2 tbs golden raisins, roughly chopped, plus extra to serve 1 tbs olive oil 2 eschalots, finely chopped 1/4 tsp ground turmeric Pinch of saffron threads 3/4 cup (200g) thick natural yoghurt 250g English spinach leaves, blanched, finely chopped 1 tbs lemon juice Combine zucchini with 1 tsp salt. Place in a colander set in…

TABLE TALK 1 The guys behind Porteno are satisfying their (admittedly) niche love of canned foods and far less niche love of European fare at CONTINENTAL DELI in Sydney’s Newtown. Try anything from canned seafood, cured meats and cheese plates to tinned martinis and creme brulee in a can. Obscure, eclectic outrageous, fun, but weirdly approachable. Their even newer upstairs bistro is worth a look, too. 2 Andrew McConnell is continuing form with wine bar MARION opening next to his Melbourne stalwart Cutler & Co. Marion offers refined drinking – the list is based on C&C’s cellar with added favourites from sommelier Liam O’Brien – and more casual dining, offering small bites (think sea urchin), heartier fare (try the porterhouse), and weekend brunch. Step in for a quick drink, or…

1 HENDRICK’S HAVE RELEASED A CUTE 350ML BOTTLE JUST IN TIME FOR CHRISTMAS WITH THEIR MINISCULITY PACK , INCLUDING A COCKTAIL BOOK. $45 hendricksgin.com 2 A ROYAL DOULTON SMALL HEMINGWAY DESIGN JUG IS PERFECT FOR SERVING GREEN JUICE OR FRUITY SANGRIA. $39.95 royaldoulton.com 3 NEVER LOSE YOUR SPOT ON THE BEACH AGAIN WITH THIS BRIGHT, BOLD BASIL BANGS BEACH UMBRELLA IN BANANAS. $259 basilbangs.com 4 INSPIRED BY TROPICAL GETAWAYS, ST HAMILTON & CO. LUSH PALMS ROUND TOWEL MAKES SURE THERE’S ROOM FOR TWO AT 150CM, SO IT DOUBLES AS THE PERFECT PICNIC BLANKET. $89.95 sthamiltonandco.com.au DIY ICY POLES MADE IN THE CHOSIGT ICE LOLLY MAKERS FROM IKEA ARE A HEALTHY TREAT FOR KIDS (OR BIG KIDS!) $2.99 ikea.com/au 7 MAKE A CHOCOLATEY INFUSION WITH RICH AND CREAMY CACAO…

good times I don’t mean to put myself in the limelight, but if there was a Nobel Prize for how to party, and what to drink at them, I reckon I’d be in for a shot. That being said, my version of a good time mightn’t be as popular as I think. So while I’m trying to talk people into obscure grape varieties or the merits of vermouth matured in goat bladders, people are feigning interest, looking around for something they actually want to drink, or dropping smoke bombs and leaving the party. Real parties are where everyone is having a good time, not just the wine wanker standing on the table delivering a sermon from up high. I can however put on a more considered hat, and apply the…

WHAT’S THE NUMBER ONE RULE of entertaining any day, let alone on the biggest day of the year? A) Don’t try something new; B) Stick to something you know and can nail; C) Don’t over-reach with your culinary aspirations. The answer of course is D) all of the above! So why do so many of us, with little, if any, previous practice, insist on cooking a bird renowned for its dryness if not done properly, on Christmas Day? Sure, it’s possible to cook turkey so the flesh stays juicy and succulent, but it’s hard, and harder still given that we don’t practice cooking the bird until the big day itself. While I understand the obsession that goes with eating turkey at Christmas, might I point out this is largely only…

SPICED PEACH & PASSIONFRUIT PAVLOVA SERVES 8 6 eggwhites 1 1 /2 cups (330g) caster sugar 3 tsp cornflour 1 tsp white vinegar 500g mascarpone 2 tsp vanilla bean paste SPICED PEACHES & PASSIONFRUIT 1/2 cup (110g) caster sugar 1/2 tsp ground allspice 5 cardamom pods 1 cinnamon quill 4 juniper berries 4 passionfruit, pulp removed 4 peaches, stones removed, thinly sliced Preheat the oven to 160°C. Line a large KitchenAid® biscuit tray with baking paper and draw a 20cm circle on the paper. Place the eggwhites and sugar in the bowl of a KitchenAid® Artisan Stand Mixer fitted with the whisk attachment. Whisk for 15 minutes or until thick, glossy and sugar dissolves. Whisk in the cornflour and vinegar until combined. Spoon mixture into the centre of…

THE NAME LIKULIKU means ‘calm waters’, as this part of the Fijian Island of Malolo was once a traditional safe harbour. These days, though, the tranquillity exists in the form of a unique adults-only holiday destination. Australian executive chef Shane Watson (ex-Print Room, Perth), creates myriad fusion-style dishes at the resort’s restaurant, Fijiana, making the most of local seafood and providing three meals a day overlooking the lagoon. Shane has also helped develop the resort’s kitchen garden where tomatoes and peas grow alongside exotic herbs and spices, and a newly installed apiary has begun to produce honey. A medicine walk with a local plant doctor revealed the healing powers of native plants, including the coconut-producing palm tree they call the ‘tree of life’ as it provides everything needed to survive:…

TIME FOR A CHANGE Beer, wine, bubbles – isn’t it time you upped your Welcome Drink game? Take your lead from the world’s best bartenders and serve a scene-stealing (but simple-to-make) mixed drink. Just combine some key ingredients over ice, give them a stir and presto – you’ve got drinks that not only make a style statement, but that also pair perfectly with all the classic foods of summer. For a low-key weekend barbecue with friends, combine bare feet and bench seating with a frosty jug of Classic PIMM’S, or imbue a garden party with casual glamour by serving an Elderflower Cooler. Set the scene with clusters of twinkling votives on tables, plus overlapping Persian rugs and Moroccan-look cushions on the grass. CLASSIC PIMM’S SERVES 4 (contains 1 standard drink…

VEGETARIAN HALOUMI HASH BURGERS WITH KALE AIOLI MAKES 4 200g desiree potatoes, peeled, grated, excess water squeezed out 250g haloumi, grated 1 tbs plain flour 1 egg 4 large portobello mushrooms Extra virgin olive oil, to drizzle 1 cup (300g) aioli 2 cups chopped kale leaves, blanched, refreshed 4 rye breadrolls, split, lightly toasted Rocket leaves and Sriracha or tomato sauce, to serve Preheat oven to 220°C. Combine potato, haloumi, flour and egg in a bowl. Season with pepper. Form into four rounds on a baking paper-lined baking tray. Place tray on the top shelf of oven and bake, turning halfway, for 30 minutes or until golden. Meanwhile, place mushrooms on a baking tray, drizzle with oil and season. Bake on the bottom shelf (underneath the hash browns) for the…

You might be forgiven for thinking you’ve landed somewhere in Indonesia rather than our own backyard, but Darwin’s rich cultural heritage is all its very own. From food and produce markets peddling laksa worth lining up for and kaffir lime leaves the length of your forearm, to sunsets that roll on for hours, Darwin is a colourful blend of tropical atmos and vibrant culture, topped off with laid-back Australian attitude. Sri Lankan-born second generation restaurateur and chef Jimmy Shu made his way north from Melbourne over 24 years ago in search of prized saltwater barramundi, and found himself setting up shop in the top end. A short stroll through the markets and you get the distinct impression Jimmy is ‘The Fonz’ of this town. “It’s taken me 24 years to…