Innholdsfortegnelse for October 2021 i delicious

IF EVER WE needed a spring reset, it’s now. This is the time of year we usually emerge from our winter cocoon, looking forward to a new season’s bounty and lighter eating. And while we’re not sure when we’ll be able to fully emerge – and entertain – at delicious., when life gives you lemons, we make spiked lemonade punch! If, like me, you’ve spent a lot of time at home, it’s likely you feel in a bit of a recipe rut. Consider this issue your guide to making dinnertime a happy place! This month, it’s all about a recipe revamp – the fast and the fresh, leaning towards Mediterranean influences as the ideal approach to eating at this time of year. It felt like the universe conspired to help…

@alpha.restaurant Get out your wide-brimmed hat and sunglasses, the Greek Islands are coming to you this summer. Veteran chef and restaurateur Peter Conistis is set to open a new alfresco restaurant inspired by the sun-baked islands of the South Aegean. Ploos, which translates to ‘sails’ in Greek, will be dropping anchor at the Campbell Stores, a row of heritage-listed warehouses at The Rocks on the Sydney Harbour foreshore. “We’re three metres from the water, so it makes a lot of sense,” says Conistis. “I’ve always wanted to do something with South Aegean cuisine – it’s so unique and so different to what we do at Alpha.” The menu will showcase the cuisines of Crete and Cyprus, in particular, with a focus on fresh seafood and plant-based fare. “It will be…

ALREADY A SUBSCRIBER? SIMPLY EXTEND YOUR SUBSCRIPTION TO RECEIVE YOUR BONUS GIFT. Make a solid statement with our exclusive delicious. shopper tote bag. This oversize black canvas tote makes the perfect accessory for everyday use, as your gym bag or for the weekend trip to the mall. 3 EASY WAYS TO SUBSCRIBE magsonline.com.au/p/M2110DLC 1300 656 933 and quote M2110DLC Overseas, tel: +61 (0)2 9282 8023 Send original or copy of this coupon (no stamp required) to: NewsLifeMedia, Reply Paid 87050, Sydney NSW 2001 * Allow up to 6 weeks from the time of order for the delivery of your bonus gift. Offer ends 20 October, 2021. For Automatic renewal print subscriptions, $79.99 will be charged to your credit card for the first 12 months (11 issues) then $79.99 automatic credit…

NEXT MONTH WE CELEBRATE 20 years of delicious, so I felt it might be worthwhile looking back at how Australia’s midweek meals have changed over time – and boy, have we come a long way judging by your favourite recipes from delicious.com.au this year. With that in mind, here are my top 10 midweek ideas for 2021. SALMON FISH CAKES Once a combo of canned salmon and mash flavoured with little more than lemon and pepper, modern fish cakes from Yotam Ottolenghi have been going off online and are made with fresh salmon and flecked with Thai basil and wakame. CURRY It used to be all about powdered Keen’s mustard and cheap cuts of meat, but Christine Manfield’s speedy coconut fish curry is loaded with turmeric, green cardamom, green chillies…

“This is a dish I eat all the time, I just love it. I’m addicted to the salty flavour of the sea, the nutty taste of the clams and the deep richness of the ham – all you need to go with it is crusty bread to mop up those amazing juices.” “I must have this simple but satisfying sandwich at least once every couple of weeks. With the pickles and spicy rose mayonnaise, you get that awesome contrast of hot and cold, soft and crisp.” THIS BOOK STARTED out as a compilation of my best recipes so far. However, it soon took on a life of its own, and it has become much, much more than that. The target of around 100 recipes was quickly exceeded and the book…

“A FIRM FAVOURITE IN MY REPERTOIRE WITH A DAZZLING DEPTH OF FLAVOUR – I SERVE IT AS A STARTER WITH CRISP PAPADUMS.” THINK OF THIS book as a personal masterclass. It’s a guide, where I take you by the hand to explore the intoxicating world of spice and straightforward techniques that are the benchmark of Indian cooking. From popular snacks to tantalising salads, favourite curries, piquant pickles and enticing desserts, these modern and homestyle recipes are simple to follow and easy to master. These are recipes I have collected and adapted or invented myself, drawing on taste memories from my extensive travels through the regions of India over the past three decades. It is the abiding love I have for India and its diverse culinary heritage that I wish to…

@cfassnidge WITH RECIPES FROM delicious. all-star contributors, this cookbook is a must for every kitchen. Between these heavy-hitters there is a wealth of knowledge that makes each and every dish a stunner, from easy dinners to feasts for entertaining and super-indulgent sweet treats. So where to start? For warmth and sunshine in every bite, Rick Stein is hard to look past, or turn to Silvia Colloca for generous Italian fare. Restaurant legend Matt Moran loves to put local produce front and centre in his dishes, as does Darren Robertson, with his Aussie spins on British classics. Comfort food is the name of the game with Shannon Bennett’s simple-yet-stunning food. And if you want fantastic meals while reducing waste, Matt Stone and Jo Barrett’s recipes are a must. delicious. senior editor Matt…

salt of the sea Maldon Sea Salt Flakes, made with traditional artisan methods in the coastal town of Maldon in the United Kingdom, have a fresh intensity and clean taste, making them the ultimate (nautural) flavour enhancer. Visit maldonsalt.com/au cafe star Bring home Nespresso’s sleek Vertuo NEXT & Aeroccino Milk Frother to recreate cafe-quality coffees, from a double espresso latte to a creamy cappuccino. The coffee is sustainably sourced and the machine is energy efficient. Visit: nespresso.com/au/en big cheese Subtle but complex pink pepper is perfectly balanced by the rich, buttery flavour of brie in Castello’s Double Cream Pink Pepper. This new combo is the perfect addition to your next cheese board! Visit: castellocheese.com egg-cellent To celebrate the 25th anniversary of World Egg Day on 8 October, Australian Eggs has…

OUR MOST-LIKED POST 4597 likes, 108 comments Chilli con carne meatballs with smoky beans and tortilla chips? That’s just how we roll. Find the recipe, plus five new spins on the humble meatball, in our August issue, or online at delicious.com.au Recipe: @lucyfoodbuzz Photography: @bendearnley Styling: @kirstenljenkins INSPIRATION: Last year I didn’t fare too well in Melbourne’s lockdown, and I now find myself anxious leading up to any lockdown announcement. Choosing and planning new meals to try from delicious. has given me some joy and has made our family meals more special in these times. We are (slowly!) making our way through Georgie Esdaile’s ‘Winter Harvest’ (August issue). The maple-roasted pears with nut crumble was an easy one to involve Little Miss and will be a family favourite for quite…

CORAL TROUT WITH LEMON OUZO, CAPERS & TOMATOES SERVES 4 Juice and zest of 1 lemon, plus 1 lemon, thinly sliced¼ cup (60ml) ouzo2 red onions, cut into small wedges1.2kg whole coral trout, scaled, cleaned and scored1 bunch long green shallots, cut into 5cm lengths, green tops reserved to serve250g cherry tomatoes80g green olives, pitted2 tsp salted capers, rinsed, drained1 tsp dried Greek oregano1 small bunch oregano, leaves picked½ bunch flat-leaf parsley, leaves picked1 tbs runny honey (we used Greek thyme honey)2 tsp Dijon mustard¼ cup (60ml) extra virgin olive oilSourdough, to serve Preheat oven to 200°C. Combine lemon zest with the ouzo in a jug and set aside for at least 30 minutes (the longer it infuses, the deeper the flavour). Lightly grease a large, deep baking dish. Arrange…

A: When I look back and I reflect on our recipes, there is a big part of me that goes: why are we able to do this so well? There’s every reason why it should be a disaster. But I look at this minute steak with peppercorn sauce and I want to cook it tonight! C: The problem is, the food we’re talking about – everyone’s ashamed to say they like it. It’s like a late-night kebab. As bad as it is, everyone has a good memory of one of these dishes. A: That’s you and me, buddy! We’re for the people! C: Think of the peppercorn sauce you had when you used to go to the pub with your parents, maybe on a Sunday. You’d have three choices and…

“FROZEN VEG IS YOUR BEST FRIEND FOR LAZY DAYS AND TIMES WHEN YOU WANT TO GET DINNER ON THE TABLE QUICKLY.” @helena_marieee EXCLUSIVE NEW VIDEO CONTENT Want to see how we made these fritters? Watch the video now. delicious.com.au/October ZUCCHINI & POTATO FRITTERS WITH GREEN GODDESS DRESSING SERVES 4 4 cups (480g) frozen diced zucchini, thawed3 garlic cloves, crushed2 potatoes (350g total), grated, liquid squeezed out1 egg, lightly beaten2 tbs plain flour1 tsp chilli flakes, plus extra, to serve⅓ cup flat-leaf parsley leaves, finely chopped¼ cup (60ml) extra virgin olive oilRocket leaves and lemon wedges, to serve GREEN GODDESS DRESSING 1 garlic clove, crushed2 tbs each of roughly chopped tarragon, chives and flat-leaf parsley leaves1 anchovy fillet, chopped (optional)¼ cup (60ml) buttermilk½ cup (150g) whole egg mayonnaise1 tsp white wine…

EXCLUSIVE NEW VIDEO CONTENT Want to know how to peel a capsicum? Watch now! delicious.com.au/October “GRILLING TURNS VEGIES INTO HEARTWARMING CARAMELISED FLAVOUR BOMBS. SALAD HAS NEVER TASTED SO GOOD.” @geodoes SPICED CAULIFLOWER WITH MUHAMMARA SERVES 4-6 1.2kg cauliflower, halved, cut into 8 wedges2 tbs extra virgin olive oil2 tsp za’atar, plus extra, to serve Mint leaves, chopped chives and lemon wedges, to serve MUHAMMARA 4 red capsicums¾ cup (90g) toasted walnuts, plus extra, chopped to serve½ cup (35g) fresh breadcrumbs2 tbs pomegranate molasses, plus extra to serve1 tbs lemon juice2 tsp Aleppo chilli flakes, plus extra to serve1 tbs tomato paste2 tsp smoked paprika For the muhammara, preheat a barbecue grill or chargrill pan to high. Add capsicums, cover and cook, turning occasionally, for 20-25 minutes or until skin is…

EXCLUSIVE NEW VIDEO CONTENT Watch how to make these baklava bliss balls now! delicious.com.au/October “A PACKET OF GINGERNUT BISCUITS IS THE PERFECT CHEAT TO MAKE THESE TART BASES.” @geodoes “TAKE THE HASSLE OUT OF BAKING, WITH A DECADENT NO-BAKE DESSERT. JUST PLAN AHEAD, AND YOU’LL IMPRESS ANY GUEST, WITHOUT HAVING TO TURN ON THE OVEN!” NO-BAKE PEANUT BUTTER CRÈME BRÛLÉE SERVES 4-6 Begin this recipe at least 4 hours ahead. You will need a 1L-capacity ovenproof dish and a kitchen blowtorch. 1¾ cups (430ml) thickened cream¼ cup (60ml) milk1 tsp vanilla bean paste½ cup (140g) smooth peanut butter6 egg yolks⅓ cup (75g) caster sugar, plus extra ¼ cup, to sprinkle2½ tbs cornflour Place cream, milk and vanilla in a medium saucepan over medium heat. Bring to just below the boil,…

@jordanandzac FOR MY BROTHER Jordan and I, living and modelling in NYC for more than a decade was an experience like no other. Aside from working with top fashion brands, including Calvin Klein, Tommy Hilfiger and Armani, we found time to hit many a great restaurant, and indulged in the culture of this hustling bustling city that has one of the most diverse cultures in the world. Even if you only visit one part of NYC, you absolutely must head to SoHo/TriBeCa for the quirky restaurants, eclectic fashion appeal and fabulous hotels. It’s unmissable. There’s more than just a handful of must-visits in NYC when it comes to restaurants, but one of my favourites is Uchu for traditional Japanese food and some of the best sashimi I’ve ever tasted, prepared…

LET’S SHARE Hot-smoked salmon with horseradish cream & lavosh p 53 Tokar Estate 2021 Pet Nat Barbecued lamb with onion bhaji crisps p 80 Tokar Estate 2020 Carafe & Tumbler Pinot Shiraz No-bake chocolate & walnut brownie with coffee icing p 123 Tokar Estate 2012 La Tentadora LBV Fortified Tempranillo “Our 2021 Pet Nat is super fresh with grapefruit and sourdough complexity, making it a great match for the salmon. The spicy lamb dish calls for an approachable red with plump fruit, like our Pinot Shiraz. Finally, our brandy fortified Tempranillo, paired with the brownie, would make an indulgent dessert.”Martin Siebert, Tokar Estate Winemaker PREP AHEAD Scrumptious garlic bread p 102 Braised beef cheeks & greens pot pie p 114 Lemon tart p 63 “We’re all short on time, so…

GLOBE ARTICHOKE My mum taught me how to prepare artichokes when I was in my early teens. It excites me that they coincide with the season of broad beans, peas and dill to make a killer braise. Another way I love to use them is in a spring moussaka – I replace the eggplant with slices of artichoke hearts that give the moussaka a lighter, almost nuttier flavour. RHUBARB This isn’t traditionally used in Greek cuisine, but I love it. It transforms into an amazing jam or compote. In peak season, I use it in a baklava. I poach the rhubarb with honey, lemon and lime juice, then layer it between sheets of filo with ground almonds, cinnamon and lime zest. When baked, I soak the baklava with the reserved…

THIS PIE IS a great way to use up your freezer staples: that one bag of frozen spinach and that packet of puff pastry sitting in the back. Feel free to make this pie your own by playing around with the herbs and spices. You can also veganise it by leaving out the feta and using a vegan-friendly puff pastry. Typically used as a marinade or condiment, chermoula is a North African spice paste with a multitude of variations. Here, it is used twice, once to flavour the base and then again as a sauce to drizzle alongside. 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 @ottolenghi delicious.com.au/recipes For…

@thestuddsiblings BURRATA (OR ‘BUTTERY’ in Italian) is a velvety stretched-curd cheese that oozes cream at the gentle nudge of a knife. It was invented in the Southern Italian city of Andria following the introduction of cows last century – the curds were formed into small balls and filled with fresh cream and scraps of other pasta filata cheese (cheese made with the same stretched-curd technique). The top was then twisted and tied with reeds. Locals claim cheesemakers used their mouths to blow up the hot-stretched curd like a balloon before filling it. Luckily, this method has long been abandoned for the sake of food and consumer safety! BUYING & SERVING Burrata is at its best within 24 hours of it being made. Keep an eye out for local producers who…

MENU My Spanish style of cooking is all about generosity, big flavours and shared feasting, and I found these things translated perfectly to Australian palates,” says Miguel. INGREDIENT “I have had many opportunities to cook with amazing Australian ingredients and meet almost every farmer and producer in this incredible country,” says Miguel, who opts for free-range beef, pork and chicken whenever possible. His ideal cut of beef to roast is scotch fillet as it has “fat that goes right through the flesh”. STYLE When it comes to setting the table, it’s all about meaning. “The bull (right) sits on my table to represent Spanish strength. My house is full of them. And the knife (right) is the last thing my best friend, Estephane, gave me before he passed away. It…

“I LOVE A HANDY HACK, AND PRE-MADE CURRY PASTES ARE A GREAT WAY TO INFUSE BIG, BOLD THAI AND INDIAN FLAVOURS IN ANY MEAL WITH ABSOLUTE EASE.” @phoeberosewood MUSSELS IN CHILLI CURRY BUTTER WITH SPRING ONION PANCAKES SERVES 4 1 tbs grapeseed oil4 eschalots, thinly sliced4 garlic cloves, thinly sliced3cm piece (15g) ginger, finely chopped2 tbs yellow curry paste1 tbs chilli jam100g unsalted butter, chopped1½ tbs oyster sauce2 tbs white wine1kg pot-ready musselsCoriander leaves, to serveSpring onion pancakes (from supermarkets), cooked, to serve In a large shallow frypan or wok, heat the oil over medium-low heat. Add eschalot, garlic and ginger, and cook for 2-3 minutes until just softened. Add curry paste and chilli jam, and, cook, stirring constantly, for 1-2 minutes until lightly caramelised. Add butter and oyster sauce,…