Innholdsfortegnelse for September 2020 i delicious

WE’RE IN A Mediterranean frame of mind. And not just because we’re craving carving out a spot of sand along the Amalfi Coast while the world is still mostly locked down. 2020 has to be the year where fad diets finally bit the dust, and tried-and-true methods of eating, such as the Mediterranean diet, prevailed. Through so much uncertainty, we’ve desired low-fuss, reliable eating, full of flavour, driven by what was in close proximity – good, local produce. No matter what trends come and go, the Mediterranean diet remains a pillar of delicious but healthful eating, and a model we can all relate to, or adapt. Olive oil, fresh vegetables, spices, seafood, wholegrains, a spot of quality cheese and meat, with carbs and wine allowed! There is a reason this…

PRAWN, ZUCCHINI FLOWERS & SAFFRON RISOTTO SERVES 4 1 pinch saffron threads 2 tbs extra virgin olive oil 100g unsalted butter 4 eschalots, finely chopped 2 garlic cloves, crushed 400g carnaroli rice 3/4 cup (180ml) dry white wine 6 zucchini flowers, stamen removed, stems thinly sliced, flowers halved lengthwise 6 cups (1.5L) prawn stock 24 medium green king prawns, peeled (shells and heads reserved for stock), deveined, halved lengthwise 1/4 bunch flat-leaf parsley, leaves chopped, stalks reserved for stock, extra leaves to serve PRAWN STOCK (MAKES APPROX. 6 CUPS – 1.5L) 2 tbs extra virgin olive oil 1kg reserved prawn shells and heads 1 each roughly chopped white onion, carrot, leek, celery stalk and tomato Reserved parsley stalks For the prawn stock, place oil in a large heavy-based saucepan over…

1. Bonnie and Neil 'Waves & Dots Blue' tablecloth, from $245, and 'Ocean Wheat' napkins, $125 (for a set of 6), bonnieandneil.com. au 2. Byron Bay Hanging Chairs 'Harper' outdoor chair, $799, byronbayhangingchairs.com.au 3. MENU salt and pepper bottle grinder set, $149.95, from David Jones (davidjones.com) 4. Sarah Ellison vases (from left): 'Blaze', $299, 'Bowie', $379, and 'Lunar', $379, sarahellison.com. au 5. Alessi 'Mediterraneo' salad server set, $135, alessiaustralia.com.au 6. & 7. Marble terrazzo board, $89, and ceramic vase in brown, $49, from House of Orange (houseoforange.com.au) 8. 'The Italian Words by Daimon Downey' plates, $29 each, and bowl, $60, from In The Roundhouse (intheround.house) 9. Maison Balzac 'J’ai soif' carafe and glass set, $89, maisonbalzac. com 10. Alessi 'Boga' ginger grater, $75, alessiaustralia.com.au 11. Cane mirror, $999, from Trit House (trithouse.com.au) 12. Skinos Mastiha…

DELINQUENTE HIGH CRIMES PORTUGUESE RED CASK 1.5L, $41 “I’ve been keeping a keen eye on the emergence of boutique, high-quality cask wines. This juice is a blend of sloshy, rich, Portuguese red-grape varieties. The resulting wine is madly delicious and easy to drink.” MARQ VERMENTINO 2019, $25 “I know a few people will say it is heresy to match white wine with red meat, but the sweetness of lamb is good with the tangy freshness and faintly nutty savouriness of this crunchy vermentino. The trick is to not drink this wine too cold.” BEER FARM SHIRAZAWEISS, $6 “Shiraz. In a beer. Yep. The best of both worlds, the beer delivers high refreshment factor and a big, smooth hit of red-berry shiraz fruitiness and spice.…

A: Well this is a Croatian sensation! Do you know what cevapi is? Skinless sausage. C: Well… A: Usually sausage is skin on, of course, but this one is skin off. C: Which is better? A: That is up to the audience! This is my background. It’s been years of colcannon and potatoes with you. Now it’s time to get the Croatian sensation back. C: I’ve got a Dalmatian? A: Cevapi is juicy. It’s an essential part of the Croatian mixed-grill plate. When I was talking to food director Phoebe Wood about this one after a few martinis, because I’m the prince of meat, I was saying that Croatian food is mostly seafood. But, still, one of our main dishes is this cevapi, a bit of spice… C: What spices?…

GREECE HAS ALWAYS been a haven for Rick Stein. "In the ’70s and ’80s, Greece was always, without question, where I went for Mediterranean holidays," says the chef. "Nothing can beat the excitement of all those tiny islands – Hydra, Ios, Santorini, and bigger ones like Crete, Naxos and Rhodes. I unashamedly loved retsina (Greek white wine) and red mullet or octopus cooked over charcoal has always been a winner for me." While Stein's intrepid nature sees him drawing inspiration from all over, these recipes have their heart in Lindos, a picturesque village on Rhodes. "I have had all these dishes there. Not all of them are local, but they are eaten with great enjoyment in a large courtyard under a canopy of vines with lots of friends, these days…

RISI E BISI (VENETIAN-STYLE RICE AND PEAS) SERVES 4-6 “RICE MAY BE ONE OF THE SIMPLEST INGREDIENTS, BUT IT CAN TAKE ON A HOST OF TEXTURES AND FLAVOURS, FROM RICH AND CREAMY TO LIGHT AND FRESH.” 30g unsalted butter 2 tbs extra virgin olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 100g pancetta or smoky bacon, finely chopped 1/2 cup (125ml) white wine 11/3 cups (295g) arborio rice 6 cups (1.5L) chicken stock 11/4 cups (100g) finely grated parmesan, plus extra to serve 2 tbs chopped mint leaves, plus whole leaves to serve 3 cups (360g) frozen peas 1/2 cup (125g) mascarpone Finely grated lemon zest, to serve Melt butter and oil in a large deep frypan over medium heat. Add the onion, garlic and pancetta, and…

There are Middle Eastern ingredients required in these recipes – here are some stores where they can be found. • Pickled cucumbers • Pickled chillies or Turkish baby peppers • Pickled pink turnips (if you can’t make your own) • Split fava beans • Seven spice • Sumac • Red pepper paste • Citric acid • Fresh Lebanese bread • Toum – garlic sauce • Red lentils • Burghul – cracked wheat SYDNEY • Harkola Food Worldwide 3 Highgate St, Auburn • Abu Salim Supermarket 151 Waterloo Rd, Greenacre MELBOURNE • Basfoods 423 Victoria St, Brunswick • NSM Food Wholesalers 5-11 Wendel St, Brunswick BRISBANE • M1 Supermarket 8/365 Mortimer Rd, Acacia Ridge • Persian Star 2B/203 Moggill Rd, Taringa CANBERRA • Mediterranean Delights R Us 1/22 Mawson Pl, Mawson • Anatolia Mediterranean Market Unit 2/17 Iron Knob…

EGYPTIAN GOULASH (SPICED BEEF FILO PIE) SERVES 6-8 “THE ULTIMATE ALL-ROUNDER, FILO PASTRY WORKS WITH SAVOURY OR SWEET FILLINGS, OR AS PART OF THE FILLING ITSELF, LIKE IT IS IN THE ORANGE CAKE.” 1/3 cup (80ml) extra virgin olive oil 1 (200g) large red onion, finely chopped 1kg beef mince 1 tsp ground allspice 2 tsp ground coriander 1/2 tsp each ground cinnamon and ginger 2 tbs tomato paste 100g unsalted butter, melted 375g packet fresh filo pastry (20 sheets) 1 cup (250ml) milk 1 egg Hot sauce, to serve Heat 2 tbs of oil in a large non-stick frypan over medium-high heat. Add the onion and cook for 3-4 minutes until softened. Add the mince and spices, and cook for 10 minutes, breaking up with a spoon, or until…

Sometimes you connect so quickly with a city that you sense a fluttering – as though caught off guard by the possibility of romance. Quickly and deeply enamoured you long to return even before you’ve departed. Joyful Vienna. If you do nothing but stroll her streetscape, stopping only for ice cream, you’re assured a certain bliss but peeking behind the starched frock reveals youthful vibrancy, creative intelligence and a surprisingly relaxed attitude. Meet dewy-faced, spunky Vienna. I’LL DRINK TO THAT If you like Grüner Veltliner and getting caught in the rain, take a waltz through the vineyards and summer’s verdant terrain Along the city’s north-western limits, trails climb through the steep, vine-covered hills of Nussberg, Kahlenberg and beyond offering sublime hiking, city vistas and chance meetings with one or more…

OVER THE PAST 12 incredible months, before the pandemic, my business partner Nick Hildebrandt and I have travelled to the Maldives to collaborate with the five-star One&Only Reethi Rah on a series of unique events, and then to relaunch one of the hotel’s restaurants Botanica. The signature garden-to-table restaurant boasts a menu featuring produce grown in the chef’s garden and seafood caught locally. Set on one of the North Malé Atoll’s largest islands One&Only Reethi Rah is a stunning resort, offering second-to-none facilities and restaurants that are just as outstanding. A trip to a nearby sandbank had us feeling like we had the whole island to ourselves. It’s definitely worth doing if you’re lucky enough to visit this beautiful part of the world. When it comes to food, there’s one…

JUNE’S MOST-LIKED POST 6644 likes, 361 comments When life gives you lemons, make this lemon curd tiramisu and invite us over to eat it. A dash of limoncello is the secret behind its sweet-sharp flavour, which helps to cut through the richness of mascarpone and cream. Recipe: @phoeberosewood WINNING TRIFECTA: Last year, my three special nieces gave me a delicious . subscription. I recently sent them a photo of my successful pork and fennel lasagne (May issue, p 57) and they immediately asked for the recipe! One lives in Indonesia, one in Australia and one in Spain. Phoebe Wood’s recipe is truly international. When delicious . began 18 years ago, I had given their mother, my beloved late sister, a subscription. Your magazine is a vital part of our family.…

MARKET BASKET ZUCCHINI FLOWERS “I love zucchini flowers because they are so delicate and ephemeral. As soon as you buy them, you really need to cook them and eat them that same day, they can go downhill very quickly. You can cook them a few different ways, but I like them best deep-fried. They can be stuffed with just about anything, but I like to fill them with cheese.” STRAWBERRIES “Strawberries are known for being sweet, but I really love the acidity they can bring to a dish. The best way to eat them is fresh. I like to cut them in quarters and toss them together with an aged balsamic vinegar and some torn basil leaves.” MUSSELS “Mussels have to be one of my favourite ingredients in the world.…

WHEN PEOPLE THINK of Aussie farmers affected by drought and bushfires, they rarely think of apiarists. However, beekeepers have been just as badly stung by recent events as any other producer. “From droughts to dust storms, bushfires and floods, I can’t lie – it’s been an incredibly challenging year,” says apiarist and Produce Awards gold medallist Tim Malfroy. “THE INCREDIBLE DIVERSITY OF PRODUCE IN AUSTRALIA IS A TESTAMENT TO THE CRAFT OF OUR FARMERS. BUY LOCAL PRODUCE AS MUCH AS YOU CAN – IT’S SECOND TO NONE.” – GERRY HARVEY A strong advocate for natural beekeeping, Malfroy keeps his colonies in salvaged timber hives in remote pockets of wilderness in the Blue Mountains and Central West regions of New South Wales. His bees live, breed and build their comb naturally,…

“TRY THIS DISH WITH ROAST CAULIFLOWER, EGGPLANT OR ROAST PUMPKIN INSTEAD OF SILVERBEET FOR A VARIATION.” MIDDLE EASTERN FLAVOURS have always been integral for chef Tom Walton. "I was eating Lebanese food before I could walk," he says. "I grew up surrounded by Middle Eastern food and culture thanks to a Lebanese neighbour who became my 'grandma'. For 21 years I cooked alongside her, ate with her and her family, and planted an abundant vegetable garden. That was the biggest food inspiration of my life – and I wasn't even aware at the time!" From these strong foundations grew an even stronger passion, as Walton travelled trough Turkey, Morocco and Qatar, picking up inspiration along the way. "I love the savoury side to Middle Eastern breakfasts the most," he says.…

“RSVP YES TO THIS FLAVOUR FEAST – HONEY BUTTER MADE EVEN MORE WICKEDLY GOOD WITH SAVOURY BACON. HARISSA ARRIVES TO THE PARTY WITH PLENTY OF SPICE.” HOMEMADE HARISSA MAKES ABOUT 2 CUPS (360G) “This is a spicy harissa, but you can make it mild by removing the chilli seeds after you’ve charred the chillies.” 250g long red chillies 1/3 cup (80ml) extra virgin olive oil 4 eschalots, thinly sliced 4 garlic cloves, thinly sliced 2 tsp each cumin seeds, caraway seeds, coriander seeds 2 tbs tomato paste 2 tsp caster sugar 1 tbs red wine vinegar 3 tsp salt flakes Preheat oven to 200°C. Place chillies in a single layer on a large baking tray. Roast for 20-25 minutes, turning over once, until slightly blackened. Meanwhile, heat oil in a…

FOR SILVIA COLLOCA, one of the best things about Italian cooking is making heroes out of humble ingredients. For instance, polenta and cans of tomatoes hit the big time by roasting to bring out flavours. “These are the recipes I make over and over again,” she says. “They’re perfect for the whole family, they use simple ingredients, and make for great leftovers. I like to cook a double batch of the puttanesca sauce to freeze – you can use in a bake, or stuffed into vegetables.” Giant pasta shells make for a whimsical update to your average stuffed pasta. “The conchiglioni with ricotta and broccolini is a favourite. Somehow if you put greens in pasta, the kids just don’t mind it something magic happens the moment it’s coated in white…

ALMONDS, CASHEWS, PISTACHIOS – in Middle Eastern and Mediterranean desserts, nuts are essential. “A lot of my dishes feature nuts, as they give great texture,” says Michael Rantissi, chef and owner of Sydney favourite Kepos Street Kitchen. “Nuts also balance out the sweetness.” The Israeli-born chef draws on his heritage to create stand-out desserts that deliver on flavour and authenticity. “These recipes are inspired by the flavours and food memories of my childhood, especially the smell of my mum’s kitchen,” he says. “Some dishes are my interpretation of classics, and others are a modern version of Middle Eastern sweets." “IN THE MIDDLE EAST, SWEETS ARE SERVED AT AN OCCASION RATHER THAN AFTER DINNER – THEY ARE CONSIDERED A MEAL OF THEIR OWN.” HALVA, DRIED APRICOT AND HAZELNUT MERINGUE CAKE SERVES…

FROM ROLLING HILLS and rugged mountains to expansive plains and nourishing farms, the Spanish landscape is almost as varied and extensive as its cuisine. The most beloved Spanish dishes all have one thing in common: they’re simple, honest and crafted from the freshest, seasonal ingredients like smoked paprika, garlic and olive oil. Spain’s traditional dishes are highly regarded, but the nation is also leading the way in cutting-edge cooking methods, with several of its restaurants continually voted among the world’s best. It is this unique combination of old and new that characterises Spanish food, consistently making it one of the world’s most sought-after cuisines. Here is a sample of some of Australia’s very best Spanish eateries. 1. Ambruna’h Spanish Omelettes, Byron Bay The Spanish tortilla (potato and onion omelette) is…

chop to it The seven-piece Swiss Classic Kitchen set by Victorinox is the building block of your kitchen. The blades on the carving fork, knives and peeler go the distance, and all feature an ergonomic handle and stainless-steel blade. Visit: victorniox.com coming in hot Fisher & Paykel’s built-in pyrolytic oven is one hot addition to your kitchen. It has an 85-litre capacity, and pyrolytic self-cleaning makes upkeep a breeze. The touch screen and 16 oven functions equal a modern experience. Visit: nationalproductreview.com rice and shine SunRice Brown Rice Chips are a gluten-free lunchbox hit. Made with Australian brown rice, there are no preservatives, artificial colours or flavours. Available in Sea Salt, Wild Rice and Smokehouse BBQ & Paprika. Visit: sunrice.com.au oh, honey! Perfect on toast, rice cakes or straight on…

SPRING FLAVOURS Zucchini blossom & Taleggio galette, p 102 2016 Wallcliffe White Barrel Fermented Sauvignon Blanc Semillon Roasted lamb leg with lemon, olive and spring veg, p 38 2017 Trinders Cabernet Merlot Vanilla panna cotta with strawberry granita, p 14 2017 Estate Rosé “The acid in our Wallcliffe white is perfect for enhancing the zucchini and cutting through the Taleggio, while the rich palate melds well with the galette crust. Our Trinders Cab Merlot was built for lamb, highlighting that gamey richness and teasing out the savoury notes of the wine with the lemon and umami character of the olives. There is an abundance of juicy strawberry and watermelon in our rosé, that the granita will enhance, and the milky panna cotta will draw out the richness.” Ben Cane, Wine…

HALVA OR ‘HALAWA’ is a broadly used term in many Middle Eastern countries, and comes from the Arabic word for ‘sweet’. In this recipe, dense, sweet halva is mixed with lots of pistachios and rose petals. My family always has a tub of this at home, and we all love to eat it after dinner with some Lebanese flatbread. The flavours here are so familiar to me – I love the nuttiness of the tahini, the crunch of the pistachios and the slight hint of salt that brings all these flavours to life. When I was a kid, my grandmother would make fresh saj bread (traditional unleavened Lebanese bread) and sandwich a crumbly halva in the middle while the bread was still warm. I still remember the oozy halva dripping…

THOUGH THIS CAKE is full of dates, bananas and tahini, it’s surprisingly light. You can serve it warm, if you like, with the tahini cream cheese and banana slices alongside, although it’s worth the wait, if you can, for it to cool so that it can be assembled as a cake. It’s also worth seeking out local or artisanal tahini. Yotam Ottolenghi is chef-patron of the London-based Ottolenghi delis and NOPI and ROVI restaurants. He has published seven bestselling cookbooks – his latest, Flavour, is out in September. BANANA CAKE (COVER RECIPE) SERVES 8-10 1/4 cup (70g) hulled tahini 1/3 cup (80ml) orange juice (approx.1 large orange) 140g medjool dates, pitted, quartered (approx. 8 dates) 2-3 (240g) very ripe bananas, peeled, thinly sliced 2 tbs sesame seeds, toasted 115g unsalted…

THERE IS AN undeniable magic about the Med. This ‘inland sea’ – the name means ‘middle of the land’ – has a hold over us that is about more than the pretty tourist posters. This body of water, and the diverse cultures and countries that live around it, and in it, have other attractions that perhaps add to the allure. For some of us, it is where we, or our family, are from; our roots and our heritage. For others it’s a bucket-list destination. While some of us have rose-tinted memories of our first solo holidays, and the free-wheelin’ misadventures around the Med. One of the best things to come from this region is the Mediterranean diet, which consistently comes out as one of the healthiest no matter what fad…

“LAHMACUN'S SPICY TOPPING IS COOLED DOWN WITH MINTED YOGHURT. IT'S THE ULTIMATE TURKISH STREET FOOD!” TURKISH GOZLEME, BITTER GREENS, FETA SERVES 4 AS A LIGHT MEAL 2 tbs extra virgin olive oil, plus extra to brush 50g unsalted butter 1 red onion, finely chopped 3 garlic cloves, crushed 1 tsp each toasted fennel, cumin and coriander seeds, crushed 1 bunch (300g) kale, stems removed, leaves shredded 1/2 bunch (500g) silverbeet, stems removed, leaves shredded Zest of 2 lemons, plus juice of 1 350g tub marinated Persian or soft feta, drained, crumbled 4 large pita bread Heat a large saucepan with oil and butter over high heat. Add the onion, garlic and spices, and cook, stirring occasionally, for 4 5 minutes until the onion begins to soften. Reduce heat to medium,…

“RUSTIC AND GENEROUS with plenty of flavour!” is what you can expect from the food on offer at Jimmy’s Falafel, the new Sydney opening for hospitality juggernaut Merivale. At the helm is chef Simon Zalloua, who drew inspiration from across Egypt, Israel, Syria and Lebanon, his own heritage – and his mum. “There are so many nods to her cooking throughout the menu. A lot of the plant-based dishes are inspired by her.” Though the venue is far from being only about falafel, the Middle Eastern favourite is where the journey began. “For us, it all started with getting that falafel mix 100 per cent right and everything else seemed to follow,” says Zalloua. “Working closely with [Merivale founder] Justin Hemmes and [chef] Jordan Toft on this project was a…

EMILIA-ROMAGNA, THE land of fast cars and slow food; a region so rich in food heritage that without some of its culinary gifts, Italy simply would not be the same. The likes of ragu alla bolognese , tortellini, Parmigiano-Reggiano, prosciutto di Parma originated here, to name just a few. This is the region where chef Massimo Bottura and partner Lara Gilmore have chosen to open their 12-room country house Casa Maria Luigia. Driving down the long white gravel entrance to Casa Maria Luigia, besides being overcome with excitement, I notice there are gelato cones standing upright like gargoyles, watching over the palazzo a perfect example of this talented couple’s whimsical humour. You may have seen their exploits on Netflix’s Chef’s Table, or more recently their Instagram sensation ‘Kitchen Quarantine’. The…