Innholdsfortegnelse for August 2021 i delicious

IT’S BEEN 12 months since we launched our inaugural ‘no waste’ issue and already much has changed. The zero-waste movement has gained momentum, as we all feel a sense of responsibility to do a better job of looking after our planet (and our budget). We know the statistics: if food waste was a country, it would be the third biggest emitter of greenhouse gases after the USA and China. On the flipside, one in nine people do not have enough to eat. It makes sense to change this. The world’s first permanent zero-waste cocktail bar, Re, opened not long ago in Sydney’s reenergised Eveleigh Precinct (next door to Kylie Kwong’s Lucky Kwong). It’s a unique concept with serious credentials yet no skimping on fun. There are wines made from banana…

1 Fugazzi Slide into a booth at Adelaide’s Fugazzi Bar & Dining Room to indulge in novel Italian creations, including lasagne pizza. 2 Bastardo Good food, good wine and good times await at Sydney’s Bastardo. Come for the primo pasta and stay for the olive oil and fennel cake. 3 Mummucc’ This casual wine bar’s Italian share-plate menu may be petite, but it’s full of flavourful fare that pays tribute to Perth’s bountiful produce. For more on the latest restaurant, cafe and bar reviews, head to delicious.com.au/eat-out.…

IT’S HARD not to love this combination of tomato sauce, melted cheese, bread balls and garlic oil, which is sort of like a pizza, deconstructed. If you prefer not to stuff the bread balls, you can skip that part and simply roll them until round, baking them in the same way. The extra cheese can then be added to the sauce around the bread balls just before grilling. This dough method isn’t complicated, but you could work with store-bought pizza dough to save on time. Yotam Ottolenghi is chef-patron of the London-based Ottolenghi delis and the NOPI and ROVI restaurants. He has published eight bestselling cookbooks – his latest is Flavour, out now. @ottolenghi CHEESY BREAD BALLS IN TOMATO SAUCE (COVER RECIPE) SERVES 4 ⅔ cup (100g) white bread flour1½…

HERBY PORK MEATBALLS WITH PESTO SPAGHETTI SERVES 6 2 cups mixed herb leaves (we used basil, flat-leaf parsley and mint), plus extra to serve 240ml extra virgin olive oil¾ cup (60g) finely grated parmesan (or other hard cheese such as pecorino or manchego), plus extra to serve¼ cup (40g) roasted nuts (we used almonds)¼ cup (50g) baby capers, drained2 long red or green chillies, seeds removed, chopped3 garlic clovesZest of 1 lemon, juice of ½, remainder cut into wedges, to serve500g pork mince1 onion, coarsely grated, excess liquid squeezed out2 cups (140g) sourdough breadcrumbs1 egg, lightly beaten500g raw mixed green vegetables, chopped (we used broccoli, zucchini and frozen peas)500g spaghetti Place herbs, ½ cup (80ml) oil, parmesan, nuts, capers, chilli, garlic, lemon zest and juice in a food processor…

THE ULTIMATE BANANA PANCAKES MAKES 6 1½ cups (200g) self-raising flour, sifted1 tsp baking powder¼ cup (55g) caster sugar, plus 2 tbs extra1 ripe banana, mashed, plus 3 bananas, halved1 tsp vanilla extract1 egg1 cup (250ml) buttermilk50g unsalted butter, melted and cooled, plus extra to brush Vanilla ice cream, to serve BROWN-BUTTER MAPLE SYRUP 80g unsalted butter, chopped¼ cup (60g) brown sugar¼ cup (60ml) maple syrup In a large bowl place the flour, baking powder and caster sugar, and mix to combine. Make a well in the centre and add the mashed banana, vanilla extract, egg, buttermilk and melted butter and whisk until smooth. Set aside to rest for 20 minutes Meanwhile, for the brown-butter maple syrup, place the butter in a small saucepan over medium heat and cook for…

An island holiday usually conjures visions of idyllic white sand beaches and sparkling sapphire waters, but on King Island, paradise takes a new form, a beautiful dichotomy of lush pasture land and wild, rugged beaches. Located above the north west coast of Tasmania, in the icy Bass Strait, the island’s shipwrecks and deserted rocky beaches are perfect for the more intrepid explorer. Those looking to unplug and unwind will have no problem finding quiet time at Kittawa Lodge (kittawalodge.com), an eco stay discretely cocooned in the island dunes. With privacy and relaxation at the core of the Kittawa experience, it made sense to start the design of the lodges with the tub, laugh co-owners Aaron Suine and Nick Stead. The handmade charcoal concrete bath is perfectly positioned in front of…

MOST-LIKED POST 1,209 likes, 28 comments Keep calm and curry on tonight with Helena Moursellas’ turmeric dahl with curry leaf flatbread. Find the recipe at delicious.com.au Recipe: @helena_marieee Photo: @chriscourt Styling: @kirstenljenkins #MAKEITDELICIOUS GOOD MORNING: The rain was pouring down and we had friends coming for lunch. The Scandi pavlova cake sounded like a perfect comfort food recipe! I didn’t have rectangle tins so I made it a round shape. The verdict? It’s a winner on taste, and was so easy to make, too. Thanks for brightening our wet and cold Sunday. Jan Auld THE WINNER IS… My husband has spent weeks in the hospital after a severe hand injury. Returning home yesterday after the long trip home from the hospital, it felt like such a treat that my June…

LAMB B’STILLA (MOROCCAN LAMB PIE) WITH RAISIN & CAPER SALSA SERVES 4-6 Begin this recipe at lesat 4 hours ahead. 1.8kg lamb shoulder, bone in 100ml extra virgin olive oil1 garlic bulb, cut in half1 onion, quartered2 celery stalks, cut into 3cm lengths1 carrot, cut into 3cm lengths4 cups (1L) beef stock12 sheets filo pastryClarified butter or ghee, melted, to brush FOR THE SALSA 180g golden raisins, finely chopped1 cup flat-leaf parsley leaves, finely chopped1 bird’s-eye chilli, finely chopped1 garlic clove, finely grated10 good-quality anchovy fillets, finely chopped80g salted capers, rinsed, finely choppedJuice of ½ lemon100ml extra virgin olive oil FOR THE HERB SALAD 1 bunch chives, cut into 2cm lengths1 bunch chervil, leaves picked1 bunch flat-leaf parsley, leaves picked1 cup bronze or regular fennel frondsJuice of ½ lemonExtra virgin…

TIP Try a mix of fruit combos! Experiment with seasonal fruit and preserve their goodness by making a shrub, aka fruit cordial. Simply chop up any ripe fruit (mandarin, pear, peaches, apricots, rhubarb and berries) and pack into a sterilised jar with an equal amount of sugar. Seal with a lid and leave for 3 days in a cool, dark place, shaking the jar every day to ensure the sugar dissolves. On day four top up the jar with vinegar (any kind will do) and seal with a lid again. Leave for a further 2 days, or up to 2 weeks. When ready, it should taste sweet and fruity with a little acidic kick. Strain and pour into glasses and top up with soda, or use in cocktails. – DELICIOUS.…

“YES, RE IS BUILT ON WASTE, BUT IT’S THIS INCREDIBLE, REFINED SPACE.” WITH ITS ULTRA CHIC interiors, designer glassware and cleverly named drinks list, Sydney’s newest cocktail bar is definitely one of the city’s trendiest. What sets it apart is the fact that every single item is recycled, repurposed or reused. This is Re. “That’s the beauty of it. Everything you touch comes from a recycled source, your plate, your glass, the chair you’re sitting on – and you wouldn’t even know it when you leave,” says Re owner and award-winning bartender Matt Whiley. The regenerative cocktail bar, which is co-owned by Maurice Terzini of Icebergs Dining Room and Bar, has recently opened opened its doors at the Locomotive Workshop in the newly restored South Eveleigh precinct. Just don’t expect…

@chefmattmoran IT HAD JUST SNOWED at Matt Moran’s farm in regional New South Wales when delicious. chatted to the chef. “It’s the earliest it’s snowed for who knows how long,” he said. “And as soon as we have that first proper cold snap, I go into soup mode.” Comforting, hearty, healthy – “soup mode” is essential once winter hits. “Plus, the great thing about soups is you can use up vegetables that are a little old,” says Moran. “Throw in tomatoes that are a bit overripe, or if you go to a farmers’ market and find a guy who sells lots of onions, or capsicums, or great celeriac, grab them! You can make a whole meal out of an ingredient that’s plentiful and at its peak.” And it’s not just…

MY BOOKS HAVE previously been gentle in their approach to putting plants at the centre of your tables. And while food and cooking, for me, are absolutely about the joy and the connection and beauty of sharing a meal, I feel now it’s time to stress the changes we need to make. I want to make it clear that how we eat can actually help to shift the world we live in. Our food system has the single biggest impact on the climate. It affects every inch of our planet and every creature on it. If we want to help slow, and one day (hopefully) begin to reverse, climate change, it is widely agreed that the most powerful thing we can do is eat fewer animals and more plants. The…

ULTIMATE BRUNCH Chive & smoked cheddar pancakes with maple-glazed bacon, p 109 Greek olive & herb shakshuka, p 118 Sour cream scones with mixed-citrus marmalade, p 101 “Is there any better meal than brunch? I think not. Equal parts indulgent and comforting, this generous spread will satisfy diehard gastronomes and simplicity-loving homebodies alike. Each brunch classic has a fun twist that’s guaranteed to spark conversation and plenty of recipe requests! Just add your squad, a little late-winter sunshine and you’re golden.”Rosemary Slade, delicious. Travel and News Editor WEEKEND SPREAD Roasted carrot dip with stale bread crostini, p 103 Petaluma White Label Pinot Gris Lamb b’stilla (Moroccan lamb pie) with raisin & caper salsa, p 18 Madam Sass Pinot Noir Soft-set baked custard with roasted whisky rhubarb, p 62 Yarra Burn Vintage…

LAMB “I don’t eat a lot of red meat at home but when I do, lamb is my go to. My favourite cut would have to be the neck, nothing beats it in terms of flavour, fat content and price point. It’s a really under-utilised cut that’s great for roasting, braising, soups, curries and casseroles – basically all the things you want to eat in winter!” TROUT “Trout is a really beautiful fish that we unfortunately don’t see a lot of on menus. Being an oily fish, it’s packed with flavour and lends itself to being cooked whole on the bone. I love stuffing trout with an aromatic, lemony, herby rice, wrapping in foil and baking in the oven for 15 minutes. It’s such a simple dinner.” STRAWBERRIES “Who doesn’t…

A WORLD WITHOUT plastic? It might not be such a stretch thanks to a new eco-friendly cling film set to revolutionise the way we shop and store food. Great Wrap is the only Australian-made compostable cling film, which has the unique ability to break down in the home compost heap in under 180 days, with no toxins left behind. The innovative product is made at a solar-powered factory in the Mornington Peninsula by Melbourne locals Julia and Jordy Kay. Prior to launching Great Wrap, Jordy was an organic farmer and natural wine maker and Julia was working in architecture. “The pallet wrap that is used to ship wines is the same that is used to transport building materials to site, so we were just talking about that,” Julia says. “Everything…

C: We’re going to use kangaroo and macadamia to make our Aussie curry! A: Kangaroo is a bit polarising but it shouldn’t be, it’s so widely available now. And it had zero carbon footprint. C: We’ve got a garam masala-spiced dish – it’s our take on rogan josh. It’s kangaroo with Indian influences and Australian influences. A: You could even add cauliflower rice to go with it if you have some cauliflower needs to be used up. Or chickpeas from the pantry. C: Yes, or you could use lentils to make a dahl. If you want curry with rice or lentils, you do what your family likes and use what you have on hand. A: Yes, just don’t buy more if you don’t need to. C: You can add paprika,…

THERE ARE CERTAIN recipes that are set in stone; the quantities and ingredients an impeccable balance of flavour, texture and technique. And then there are recipes that our forebearers came up with to make the best of the limited food they had to eat. These are flexible dishes that could use ‘a little bit of this instead of that’. They are the perfect home for leftovers. PASTA Even if there weren’t pasta recipes that incorporate almost anything, it’s not hard to pick a couple of companions to sit on pasta with a sauce of tomatoes, white wine or even cream. Prawns and zucchini? Tick. Broccoli and anchovies? Tick. Tired old paper bag of mushrooms and frozen peas or corn? Double tick – especially if you make this sauce with a…

“If you have leftover Greek yoghurt and bananas that have seen better days, you have afternoon tea sorted. Just add some spice and zest.” @phoeberosewood TIP Got milk or yoghurt that’s about to hit its use-by date? Extend the shelf life by freezing it in silicone ice cube trays. You’ll always have them on hand and you can add straight in – frozen! CHEESE & GARLIC BAKED POTATOES WITH GREEN GODDESS DRESSING SERVES 8 8 large sebago potatoes, scrubbed1 whole garlic bulb, broken into individual cloves, unpeeled, plus ½ peeled clove, crushed1 tbs extra virgin olive oil200g sour cream1 cup mixed herbs (we used flat-leaf parsley, mint, dill and oregano), roughly chopped, plus extra to serve Juice of ½ lemon100g unsalted butter, chopped150g sharp cheddar, coarsely grated Preheat oven to…

BAKED RICE PUDDING WITH ROASTED PERSIMMON SERVES 6 ½ cup (110g) caster sugar1 vanilla bean, split, seeds scraped650ml almond milk (or any other milk)600ml pure (thin) cream, plus extra to drizzle1¼ cups (275g) arborio rice20g unsalted butter, chopped ROASTED PERSIMMONS 6 ripe persimmons, halved¼ cup (90g) honey1 cinnamon quill, slightly crushed½ tsp sumac For the roasted persimmons, preheat oven to 200°C. Place persimmons in a large baking dish and drizzle with honey. Add ¼ cup (60ml) water, cinnamon and sumac to the dish and roast for 1 hour-1 hour 15 minutes until the persimmons are caramelised and softened. (If your persimmons are quite firm, roast for the first 30 minutes covered in foil.) Set aside. Reduce oven to 160°C. Whisk together the sugar, vanilla seeds and pod, almond milk and…

par-tea Nerada’s single origin black tea is proudly 100 per cent Australian grown, pesticide-free and Rainforest Alliance certified, giving it its unique character that rivals the best in the world. Visit: neradatea.com.au style icon Zebrano delivers new-season fashion fixes to you with exquisitely designed clothes from Australia and New Zealand’s top labels. Available in all-embracing styles and sizes from 14-24, get ready to shop. Visit: zebrano.com.au stay cool Reduce waste by storing your food in the Fisher & Paykel 730L Matte Black Glass Quad Door Fridge. With ample storage space for large families and a sleek matte black exterior, it’s an essential in any modern kitchen. Visit: harveynorman.com.au salt of the earth Maldon Sea Salt Flakes, made with traditional artisan methods in the coastal town of Maldon in the United…