Innholdsfortegnelse for October 2020 i delicious

‘COMMUNITY’ WAS THE theme for this month’s issue, which centred on the idea of bringing people together. An optimistic start to the entertaining season, whatever shape or form that entertaining season takes! In 2020, parties might be smaller, socially distanced and the rules different in every state, but nobody can hold a good cook down! With get-togethers tighter, but the desire to belong stronger, connecting over food together has never been more important (even if BYO now means hand sanitiser). Whether you are entertaining for two or 20, this issue has your back. What’s important right now is simplicity and generosity. Hosting a great shindig, when you are able, may be one of the best ways to reconnect with family and friends after the disjointed nature of the year. No…

BRUNCH SPREAD Berry platter with sheep’s labneh and orange oil, p 82 NON #5 Lemon Marmalade and Hibiscus non-alcoholic drink (Victoria) Baked cauliflower, haloumi, burnt butter & za’atar, p 112 Fin Wines I’m All Ears Pet Nat 2020 (Victoria) Smoky lamb shakshuka with feta, p 103 Bloody Mary with Underground Spirits Vodka (Canberra)  “I love brunch. It’s a great excuse to graze on delicious dishes while being just that little bit naughty with the things in the glass alongside. Fizzy wines are compulsory, and Bloody Marys feel righteous. I also like to switch up into interesting non-alcoholic drinks to ensure the day doesn’t get away from me.” Mike Bennie, Drinks Writer WEEKNIGHT DELIGHT Crispy pork, ginger and miso noodles, p 74 Summer tomato and tuna pasta with pangrattato, p 89…

@erinastarkey DELICIOUS.COM.AU/EAT-OUT Go online for weekly restaurant news and reviews from our critics and reviewers. HOLA, BRISSY! A new temple to tacos and margaritas has taken over Eleven Rooftop Bar in Brisbane. Maya pays tribute to the Coastal Pacific, Yucatán and Sonoran regions of Mexico, with sultry, sun-baked interiors and a menu that includes battered jalapenos and al pastor tacos stuffed with slow-cooked pork and juicy local pineapple. Get the fiesta started with a mango marg or one of the 60 tequilas on offer. TABLETALK 1 Launceston locals are toasting the launch of a new wine bar and bottle shop. Havilah (above) is an urban cellar door run by the owners of local labels Two Tonne Tasmania and Havilah. The line-up celebrates the best drops in the region…

@larissatakchi THE OUTCOME OF Covid has left some of us feeling disconnected with friends and family. But if there’s one thing that can restore the bonds we have, it’s food. Spending a lot of time at home has seen the interest in food – seen in magazines and newspapers, television and social media – go through the roof! We’re all looking for new and exciting ways to pep pantry staples and seek out fresh ingredients where we can. This recipe is reminiscent of a dish I had that was all about the simplicity of two ingredients – mussels, and ’nduja, a spicy salami spread, lightly coated in a zingy dressing. It was so effortless, but in these times, that’s all you need. I love that this dish is one best…

C: When I first got to Australia, I went on a trip to Fraser Island and I remember we had steaks somewhere but they were grilled badly… A: Why are you holding the dictaphone so close to your mouth like you’re Beyoncé on a mic? C: …and they cut the steaks open in the middle, then put oysters inside them! And they were called carpetbags – who on earth came up with that? A: That’s a classic dish. C: Maybe in Australia, but not in Ireland! I don’t think this is ever going to make it in Ireland. A: It’s a Margaret Fulton classic. C: Is it? I’m not sure she would appreciate you saying that. I thought it was horrible! But I hear it’s a riff on surf ‘n’…

LANEWAYS, DOCKS AND WAREHOUSES are the location of choice for Knafeh Bakery, the cult-favourite pop-up serving the iconic Middle Eastern dessert with a generous side of flair. "With every person that comes to Knafeh, we give from the heart," says Ameer El-Issa, a founding member of the Bearded Bakers, the family team behind the concept. "There’s a big difference between customer service and genuine hospitality. It has to come from within!" This approach has earned Knafeh a global following. "We’re in Sydney, Melbourne, New York and the Middle East. In Australia we operate full time, and our overseas ventures are based on tours – we’ll fly a team over and do three or four months abroad," Ameer explains. "We want to showcase Middle Eastern culture in a way that hasn’t…

I HAVE NEVER been shy about my love of vegetables. Still, how many more ways are there to roast a cauliflower, to slice a tomato, or to fry an aubergine? The answer, I am delighted to report, is many. Flavour is about understanding what makes vegetables distinct and devising ways their flavours can be ramped up. Much as vegetables have this supernatural ability to be turned into a smorgasbord of delicious food, it takes a creative effort to unravel this potential. If you’ve already managed to spot a lime or two in places where lemons would appear in Ottolenghi books, or noticed a range of Mexican and other chillies peppered all over the pages, or if you come across quick pickles and infused oils used to give dishes a finishing…

I M LOOKING FORWARD to that moment when I can say, Hey, can I have some of that? and reach across the table starting conversations says Hayden Quinn I think that s something a lot of us have missed – interaction around the dinner table For Quinn simplicity is key in his plans to dip back into entertaining These recipes are all easy one pot wonders They are dishes you can cook and place in the middle of the table The shakshuka is awesome for breakfast or brunch the salmon and potato salad is perfect for lunch especially if it s a sunny day and you re dining alfresco "Everyone is looking for some sort of normality, and these days that comes in the small moments – sitting down with…

@catherinesutherlandphotography Vast, chaotic and super colourful, Mexico City is everything you might expect from North America’s largest metropolis, and more. It’s at once raucous and calm, ramshackle and sharp, youthful and steeped in history. Not far from the colonial palacios and catédrals of Centro Histórico, the recently gentrified colonias (neighbourhoods) of Roma, Condesa and gritty Juárez are characterised by lush parks and quiet streets, crumbling pastel facades shaded by jacaranda and ash. Restaurants and bars abound and food is everywhere. With a renewed passion for local traditions and fiercely proud of its food, Ciudad de Mexico (CDMX) is a melting pot with a tonne of talent. Mixing ancient indigenous and Spanish flavours and techniques (recognised by UNESCO as an Intangible Cultural treasure), and blessed with a diversity of endemic ingredients,…

@mikebennie101 Australia has some of the most coveted wines in the world, produced by top wineries, which makes tracking down the country’s best cellar doors somewhat of a breeze. But still, there’s research to be done! delicious . drinks writer Mike Bennie did just that and has come up with the best of the bunch. Brokenwood, Hunter Valley, NSW The updated cellar door at Brokenwood is simply astonishing. Brought to life by distinct and clever architecture, the largest wine complex in the Hunter Valley features casual and formal dining, unique ‘tasting pods’, private tasting spaces, a huge outdoor terrace and views into the working winery. There’s also a roving museum detailing the history of wine in the Valley and at Brokenwood. The food offering is a boon to the region,…

cracking on Maximise your baking cred with Knutsford Gourmet Ginger & Hazelnut Mix & Bake Seeded Bark Mix. Simply add olive oil and water, then mix, roll and bake for fresh gluten-free, vegan and gourmet crackers. Visit: knutsfordgourmet.com.au blues brothers Spring picnics just got an upgrade with individually portioned Castello Mini Cheeses. The perfect pieces pair with crackers, fresh fruit or a slither of honeycomb to balance this rich cheese. Visit: castellocheese.com chill out Add colour and personality to your kitchen with Smeg’s iconic FAB28 fridge. The striking aesthetic reflects northern Italian artistry, while the interior features a multiflow cooling system for enhanced freshness and efficiency. Visit: smeg.com.au/FAB hot stuff Add a kick to your dishes with Kewpie Mayonnaise Sriracha Flavour. Made with 25% sriracha sauce, chilli lovers will enjoy…

If you find yourself in America’s west, the Napa Valley and Sonoma coast should be on your travel list, and so should San Francisco. The city has personality in spades: the weird, the wonderful, the artists, the tech giants and the lovers of good food, drink and hospitality all co-exist in this tiny space only 11 kilometres wide. It’s the perfect spot for a short or longer visit. There are a few culinary highlights to try. First, Tartine Bakery. San Francisco is credited with popularising sourdough in the US, and Tartine Bakery is one of the modern bakeries that elevated this beautiful art form to cult status through dedication to the craft. Now, you can buy fresh-baked bread made from heritage grains at one of its four outlets in the…

JULY’S MOST-LIKED POST 3349 likes, 51 comments From its crumbly base to its sweet and tangy curd, this tart al limone by @phoeberosewood will brighten even the gloomiest of days. Find the recipe at delicious.com.au . Photography: @bendearnley Styling: @kirstenljenkins VIVA ITALIA: Mondays cannot get any better when spent with our wonderful neighbours in semi-isolation, prepping Yotam Ottolenghi’s truly splendid and extraordinarily delicious prawn bolognese with ‘our’ fettuccine (July 2020, p 38) followed by the simply magnificent lemon curd tiramisu (July 2020, p 116) whilst sipping on our local pinot grigio and dancing to the Italian cooking playlist… a day made in heaven, no exaggerating! Thank you so much to you all at delicious . You are a marvellous mob! Jenny Clark BABY ON BOARD: I was lucky enough to…

IF YOU USE YOUNG ORGANIC VEGETABLES, THERE’S NO NEED TO PEEL THEM. JUST GIVE THEM A GOOD WASH AND SCRUB TO REMOVE ANY DIRT. MARINATED MOZZARELLA, ASPARAGUS AND HAZELNUTS SERVES 4 AS A SIDE Begin this recipe 1 day ahead. 21/2 tbs lemon juice 100ml extra virgin olive oil, plus extra to drizzle 2 bunches asparagus, trimmed 1 cup loosely packed frisse (tender light yellow and white inside leaves) 1 cup loosely packed watercress MARINATED MOZZARELLA 2 x 200g tubs buffalo mozzarella, drained, halved 150g creme fraiche, stirred to loosen HAZELNUT SAUCE 125g roasted and peeled hazelnuts 11/2 tbs hazelnut oil (or grapeseed oil) 150ml soy milk 11/2 tsp sherry vinegar For the marinated mozzarella, place the mozzarella and creme fraiche in a nonreactive bowl and toss gently to coat.…

1. TS Makers Squiggle serving board, $159, tsmakers.com.au 2. Sage x Clare Pasa napkin set, $69, and linen table cloth, $169, sage-and-clare.myshopify.com 3. Karen Morton vase, $98, and fruit bowl, $198, and Kimmy Hogan Flowerbed I limited-edition art print, from $310, from greenhouseinteriors.com.au 4. Best Squeeze carafe, $265 from katieannhoughton.com 5. Country Road cheese knife set, $39.95, countryroad.com.au 6. Le Creuset Stoneware Heritage rectangular dish in Fig, $79, lecreuset.com.au 7. Poor Tom's Piña Colada Gin, $77, poortoms.com 8. Country Road cake stand, $69.95, countryroad.com.au 9. KROF 24-piece cutlery set, $349, krof.co 10. Siena platter in Mint, $44.95, from dev.habitat101.com 11 & 12. Jumbled X Robert Gordon Australian Andiamo carafe, $69, Carousel cups, $39 each, and Marrakech plate, $55, from jumbledonline.com 13. Dinosaur Designs resin bowl in Snow Swirl, $880, dinosaurdesigns.com.au 14. Tom Dixon brass tealight holder, $110, from CWM Homewares, (03)…

FETA, CHORIZO & POTATO SALAD SERVES 8 2kg medium desiree potatoes, peeled, roughly chopped into 5cm pieces 1/4 cup (60ml) red wine vinegar 1/4 cup (60ml) extra virgin olive oil 2 dried chorizo, roughly chopped 1/2 cup (150g) whole egg mayonnaise 2 tbs sour cream 3 cups chopped mixed herbs (we used dill, parsley, mint and oregano), plus extra to serve 1 spring onion, cut into rounds 1 cup (200g) feta, cut into thin slices Place potato in a large saucepan and cover with cold salted water. Bring to the boil over high heat, then reduce heat to a simmer and cook for 25 minutes or until tender when pierced with the tip of a knife. Drain and cool slightly, then place in a bowl and toss with 2 tbs…

WARMER WEATHER MEANS it’s time to freshen up our plates, says Matt Moran. ”We’re starting to see all the spring vegetables come into season – corn, mint, peas and asparagus, plus the tomatoes are getting better and better every day,” says the chef. “It’s an ideal time shake up your usual series of dishes.” The season also sees rich comfort food go into hibernation, making room for sunny recipes that bring new energy. “These are light recipes, easy to make vegetarian, too.” So what’s on Moran’s menu? “The green, leafy spinach and yoghurt filo pie has a wholesome yoghurt base rather than a thick pie crust, so it’s a burst of freshness. The miso chicken skewers and noodles are fantastic for a breezy lunch; it’s a simple dish that’s also…

THERE ARE MANY reasons to get excited about Ezra, Sydney's new Tel Aviv-inspired restaurant. The biggest is the generosity of Israeli hospitality, and then there's former Paper Bird head chef Ben Sears (pictured, far left, with Ezra owners Nick and Kirk Mathews-Bowden) who is set to take on the vibrant side of Levantine food. "The menu reflects how you might eat in Tel Aviv – light snacks, flatbreads with various mezze, and an abundance of salads and heftier vegetables," says Sears. Plus, its Mediterranean roots means a good deal of seafood cooked over charcoal. After years of cooking Korean and Japanese food at Moon Park and Paper Bird, Sears initially found the transition to Israeli fare "a little daunting. But the more I looked into and read about the food…

The Gannet – all wood and brick with a corrugated-iron bar – gets credit for kick-starting modern Scottish cuisine. The restaurant opened in 2013 and makes a big deal out of provenance, establishing a chain of suppliers to ensure the asparagus, foraged greens, pork, lamb, beef, fish and handmade butter are only hours from their source. The seasonal six-course degustation is the evidence: Hebridean herring with roe, Patterson’s Farm Luing grass-fed beef, Shetland squid, Peelham Farm pork, kombucha-cured Gigha halibut, North Sea monkfish and Borders hogget. But, to be honest, you’d go for the dinky little pudding oozing hot white chocolate and caramel sauce with a dollop of ice cream wherever it came from. There’s a full vegetarian tasting menu, too. Earlier this year, the restaruant began a collaboration with…

@misspamplemousse THAT DREAMY SMATTERING of sandbars and reefs suspended in the Indian Ocean, the Maldives, is one of the most disparate countries in the world, with turquoise water at every turn. No wonder castaways and honeymooners have headed there for decades for the ultimate secluded hideaway. Composed of 26 atolls made of around 1100 coral islands, none more than two metres above sea level, the ‘lowest country on earth’ today faces a critical juncture. Climate change, rising seas and coral bleaching threaten its very existence and, more immediately, the tourism and fishing industries on which it depends. But rising sea tides have led to a metaphorical change in tide, where sustainability is non-negotiable for locals and visitors. Luxury resorts are taking matters into their own hands with serious CSR (corporate…

I just wanted to take a moment to say how fantastic the past few issues of delicious . magazine have been. I have been reading the magazine since its inception way back in 2002 (even becoming an overseas subscriber whilst away for a few years) and have always thoroughly enjoyed the articles as well as cooking the many wonderful recipes. My July 2020 issue arrived last week and I think it is the best Italian issue ever, every recipe not only looks delicious but is doable, whether it be for a family meal or a more impressive celebration. I realise that with cooking, we are always learning and discovering new methods and ingredients, and it’s nice to experiment with these occasionally. But when it comes to cooking for friends and…

FETA & HERB FILO TART (COVER RECIPE) SERVES 8 8 sheets (about 200g) 40cm x 30cm filo pastry 45g unsalted butter, melted 1/2 cup (100g) feta, drained, crumbled 2/3 cup (50g) finely grated pecorino 2 tbs each roughly chopped flat-leaf parsley, tarragon leaves and mint 4 eggs 3/4 cup (180ml) double cream 1/2 cup (125ml) milk Preheat the oven to 200°C. Brush one of the filo sheets lightly with melted butter and place, buttered-side up, in a 25cm round tart pan, pressing the pastry into the corners. Brush another sheet of filo with butter and lay on top of the first piece, pressing it into the pan at a 45-degree angle to the first sheet. Continue twice more (using 4 sheets total), covering the base and side of the pan…

THE PAST SIX months have been one massive acid trip, and not the good kind. Things that you relied on and took for granted – like flour, pasta or toilet paper – became illusory. As did everyday pleasures like coffee with friends in a cafe, or holding hands across a candlelit table as the waiter pours chardonnay. For anyone who works in food or hospitality, this has been a terrifying time. Work has dried up and so have the customers, and the future looks bleaker than a pre-Glasnost Eastern European love tragedy, with crippling restrictions on numbers even when you are allowed to open. If there has been one spark of joy, one ember worth fanning, it has been the way that so many producers, restaurateurs and cafe owners have…

“WHILE THE HEAT FROM THE PRAWNS IS A REAL KICKER, THE FRESHNESS AND SNAP OF THE BEANS AND SPROUTS COOL IT RIGHT DOWN.” “CREAMY PUMPKIN AND COCONUT, CRISPY TOFU AND CRUNCHY BEANS – THERE'S A HIGH CHANCE YOU'LL NEED TO DOUBLE THE AMOUNT OF THIS BOWL OF COMFORT.” ROASTED PUMPKIN, CRISPY TOFU, COCONUT AND LIME DRESSING SERVES 4-6 1/2 (1.3kg) butternut pumpkin, peeled, cut into rough 5cm pieces 1/2 cup (125ml) coconut oil, melted 3 red (Asian) eschalots, thinly sliced 5cm piece (25g) ginger, cut into matchsticks 3 garlic cloves, thinly sliced 11/2 tbs sambal oelek 300g snake beans, trimmed, cut into 5cm lengths 375g packet dried rice stick noodles, cooked according to packet instructions (6-7 minutes) Coriander and mint leaves, to serve FRIED TOFU Vegetable oil, to deep-fry 2…

SMOKED RAINBOW TROUT, ROCKET, FENNEL & MACADAMIA SERVES 6-8 AS A SIDE 1 bunch rocket 2 witlof (purple and green), trimmed, leaves separated 2 baby fennel bulbs, shaved on a mandoline 2 inner stalks celery, sliced, plus 1 cup picked pale leaves, chopped 2 small green apples, cut into matchsticks 350g seedless mixed grapes, halved widthwise 1 small red onion, shaved on a mandoline 2/3 cup (100g) roasted macadamias, roughly chopped, plus extra to serve 2 x 300g hot-smoked rainbow trout (substitute hot-smoked ocean trout or salmon), flaked, skin and bones discarded TARRAGON AIOLI 1/2 bunch French tarragon, finely chopped Zest and juice of 1 lemon 250g garlic aioli For the tarragon aioli, place all the ingredients in a medium bowl with 21/2 tbs warm water, season to taste and…

“Keep this cordial handy in the fridge for an easy addition to cool drinks. Dilute with still or sparkling water and lots of ice. For an adults-only take, top with prosecco. Bring on summer!”@phoeberosewood RHUBARB & ORANGE CORDIAL MAKES 3 CUPS (750ML) Begin this recipe 1 day ahead. 1 bunch (750g) rhubarb, chopped into 1cm pieces Pared zest of 2 oranges 2 cups (440g) caster sugar Place rhubarb, orange zest and sugar in a heatproof bowl and pour over 2 cups (500ml) boiling water. Stir to combine. Cover with plastic wrap and leave at room temperature for 24 hours. Strain through a fine sieve and into a bottle. The cordial can be stored in the fridge for up to 6 months. RHUBARB, GINGER & ALMOND TART SERVES 8-10 PASTRY 2…