Innholdsfortegnelse for November 2021 i delicious

COOKING WITH CONFIDENCE The Pyrolytic Oven’s touchscreen interface provides an intuitive, guided cooking experience that helps deliver outstanding results every time and ensures each dish is cooked to perfection. This guided cooking feature means you can cook with a favourite method, a hero ingredient or a go-to cooking function or recipe. A food probe precisely monitors cooking in real time, giving you complete control. Fisher & Paykel Built-in Pyrolytic Oven (OB60SDPTDB1), 60cm, $3,899. POWER AND PRECISION The power of gas pairs with the precision of induction in this dual fuel cooktop, with one gas wok burner and four induction cooking zones for ultimate flexibility. The induction zones provide extremely accurate temperature control from very high to very low heats so you can sear, sauté and temper just like the pros.…

BRUNCH DATE Coconut rice pudding with mango and passionfruit, p 22 Sweet & savoury bagels, p 48 Goat’s cheese, provolone, thyme & green olive focaccia, p 84 “I’ll be making big, beautiful brunch spreads to share with the people I love this season. Bill Granger’s tropical rice pudding feels like summer in a bowl and is perfect for that cafe experience at home. Build-your-own bagels are ideal for easy entertaining, and cheesy green olive focaccia is a must, too!” Hayley Incoll, Creative Director DINNER PARTY Four-cheese cacio e pepe arancini with mojo verde, p 83 O’Leary Walker 2021 Chardonnay Baked gnocchi with chorizo & fennel seed pangratatto and burrata, p 96 O’Leary Walker 2020 Nero d’Avola Salted peanut caramel with chocolate cream (Nigella’s chocpots 2.0), p 50 O’Leary Walker 2020…

MARKET BASKET BY BILL GRANGER TOMATOES Tomatoes are always best in the summer months. I love using them to make a simple tomato, onion and cucumber salad, with a sprinkle of dried oregano on top. If you’ve got too many tomatoes, one of my favourite things to do is chop them up and roast them with garlic and olive oil. I use it as a really basic tomato sauce, which I toss through pasta with some tuna or eggplant – it makes a great easy family meal. SUMMER HERBS Summer herbs have this great crunchy texture and I love to use them like salad greens, just adding a bunch of fresh herbs to the plate. You can also toss some coriander with cucumber, fresh chilli and lime juice to create…

Something to celebrate! As we bring you this 20th anniversary issue, lockdowns across the country are beginning to lift, summer is starting to shine, and hopefully (hopefully!) Christmas spent together is on the cards. It seemed fitting then, to bring you this collection of some of our (and your) favourite things from two decades of printing this publication, to give us all something to enjoy after the year that was. Our family of incredible contributors and dedicated in-house team put all of their passion into creating the pages of delicious. each month, but it’s you – our most loyal audience – that spurs us on even through tough times. We’re honoured to bring you the recipes, stories and inspiration you will enjoy at home for many more years to come!…

Set the scene MENU It’s got to be food you feel guilty about eating, but that you can’t stop eating,” says Anthony. “You know a good party is where you lick your fingers in public. That’s the sort of food you want to have,” adds Colin. This is what the menu here embodies: “Your Saturday highlight at Bunnings is the sausage sizzle – this is like that sausage sanga on steroids,” Colin says. Anthony adds: “This Portuguese chicken has a bit of spice, a bit of char! This is our version of Frango’s Portuguese chicken. We’ve gone after all the big guys here – those hash browns are our take on Maccas!” Of course, Colin agrees: “It’s the party rosti that everyone loves.” DRINKS “Anthony likes a Bloody Mary so…

BUILD THE PERFECT CHEESEBOARD A molten, creamy brie, aged cheddar and manchego were the starting point for this cheeseboard. Then we added dimension with sherry vinegar-infused sweet muscatels and pickled onion gremolata (recipes p 83) and served it all with different breads and crackers for the crunch factor. An instant crowd-pleaser, arancini is ideal for any type of party. The fourcheese filling and fresh mojo verde in this rendition are a must-try combo. SHERRY VINEGAR-INFUSED SWEET MUSCATELS FOR 1 LARGE CHEESEBOARD 2 cups (500ml) sherry vinegar1 cup (250g) firmly packed brown sugar2 bay leaves10 whole black peppercorns200g dried muscatels Place vinegar, sugar, bay leaves, peppercorns and 1 cup (250ml) water in a small saucepan over medium heat and stir until the sugar dissolves. Bring to the boil, then reduce heat…

Eat your brussels with plenty of texture (well roasted or raw) and coated in punchy flavours, such as salty parmesan, umami anchovies and spicy mustard. Serve this salad as a side to a Sunday roast or do what we did and eat it alongside the cheesy polenta and tomato sauce. When feeding a crowd, we are huge fans of large cuts of meat or large whole vegetables, slow-cooked with minimal work and maximum flavour. Serve this pork with the lime and poppy seed slaw with curry leaf oil, or with a good-quality shop-bought slaw. THE YEAR IS 2020. It doesn’t need an introduction, more of an acknowledgement, that this is the year in which the rug was pulled out from under the world’s feet. Unstable ground had us grabbing for…

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 no-whip Bulla Double Cream is a rich, decadent and extra thick cream, perfect dolloped over any kind of dessert. Use straight from the tub, no whipping required on mousse, pancakes, pavlova and more. Visit: bulla.com.au butter half Made with fresh cream and a sprinkling of salt, Lurpak is an essential ingredient for any home cook. This season, cook up feel-good, hearty dishes using the legendary butter and seasonal ingredients. Visit: lurpak.com the real deal The trick to good food is to keep it as close to its unprocessed, original self as…

IT’S BEEN AN unlikely time to pull together our 20th birthday issue at delicious. With food and photography teams largely based in Sydney, we’ve grappled with how to get our contributors together for parties and bring a celebratory feel to the pages from our most restrictive lockdown situation yet. While large gatherings may have been off the table, things are rapidly changing. And regardless, we felt it was important to bring as much joy to this issue as possible, because we all need it – and birthdays should feel even more special in lockdown! Despite prop shops and studios being temporarily closed, and ingredients out of stock, the delicious. team managed to bake up a storm, and tested, poured, mixed and developed innovative ways to shoot (at home!) to bring…

In our quest to make life more delicious., we knew the next step was introducing a seamless way to match food and wine. The solution? Our partnership with Qantas Wine. We’ve done the hard work for you: simply shop our cases and try one of our recipe pairings, or find a dish you love and we’ll suggest a wine to match. Use cash or Qantas Points* to purchase, and you’ll earn points with every purchase. THE CELEBRATION DOZEN + FREE SPARKLING Enjoy a treasure trove of bright and zesty whites and rosé wines plus smooth and silky reds. Victoria leads the parade with three exceptional bottles from T’Gallant, Tahbilk and Blue Pyrenees, alongside an Adelaide Hills pinot noir, a bold Barossa red blend and a classic WA semillon sauvignon blanc.…

@essa.restaurant BEYOND ITS DIMLY lit, discreet entrance on Brisbane’s James Street lies an elegant restaurant where chef Phil Marchant designs produce-driven dishes that are anything but reserved. Enter: Essa. Low-lit lamps reveal deep blue-green marbled tabletops, dark furnishings, black walls and concrete floors. But don’t let the slick decor fool you, there’s warmth to be found throughout this venue, envisaged by design-savvy co-owner Angela Sclavos. Phil’s seasonal menu offers a harmonious balance of headier, wood-fired dishes and gentler accompaniments. The fare presents a collaboration between nearby producers, boutique suppliers, he, and his team. The Scenic Rim’s Tommerups Dairy jersey milk butter softens into warm sourdough, Fraser Island spanner crab tops a delicate, hand-rolled malloreddus pasta, and fresh, locally sourced produce is prepared over fire. A stand-out is the simple yet…

“This mudcake feature that Style Editor Kirsten and I wrote last year (November 2020) is my go-to cake bible for any occasion.” Phoebe Wood, Food Director “delicious. On Sunday launched in the News Corp Sunday papers in 2016, and brought weekly recipes to the table that helped make lives easier, and even more delicious!” Kerrie McCallum, Editorial Director “I started Friday Cocktail Hour in the office with the team, and it soon became a social series to get you all involved. This Aperol margarita was a winner!” John Hannan Digital Director “I loved creating a native jungle scene for Banksii years ago (August Trends Issue 2016). It was so different, and it stands out in my head years later against so many creative shoots.” Kirsten Jenkins, Style Editor “I love…

WINE MATCH: BLUE PYRENEES ESTATE SHIRAZ 2018 A favourite Australian shiraz, deep ruby red with aromas of ripe blackberry fruit, bay leaf, vanilla and chocolate, and soft tannins. “NO PARTY IS COMPLETE WITHOUT SOMETHING WRAPPED IN GOLDEN PASTRY!” @phoeberosewood POTATO, CHORIZO AND ROASTED CAPSICUM EMPANADAS MAKES 14 3 medium (450g total) potatoes, chopped into 2cm pieces1 tbs extra virgin olive oil1 small onion, finely chopped2 garlic cloves, crushed1 tsp smoked paprika1 (120g total) chorizo, finely chopped½ cup (60g) green pitted olives, chopped¾ cup (60g) finely grated manchego⅓ cup (70g) roasted capsicum strips, drained and chopped¼ cup flat-leaf parsley leaves, chopped Juice of 1 lemon4 sheets frozen shortcrust pastry, thawed1 egg, lightly beatenLemon wedges, to serve GRILLED TOMATO & ANCHO CHILLI SALSA 1 dried ancho chilli (or 2 whole dried chillies)2…

“If your ricotta is not quite as stunning as it could be, you might want to add other things to it. Think about chopped herbs, slivered olives, toasted pine nuts, diced mozzarella, or finely chopped blanched spinach. Only buy the best fresh ricotta from your delicatessen counter or specialist cheese store, preferably still dripping a bit of whey. Ideally it will have been made that morning or the day before and taste milky and sweet.” EXCLUSIVE NEW VIDEO CONTENT Watch how we made these stuffed zucchini flowers now. delicious.com.au/November “Here I am just reminding every food lover how simple a dish of mussels can be. And a pile of mussels in the centre of the table looks very dramatic and leads to much laughter and conversation. In France and Spain,…

THIS MONTH’S MOST-LIKED POST 1,361 likes, 40 comments Trade up the biscuit tin for @lauren.eldridge’s Iced VoVo Viennetta. It’s everything you love about the Iced VoVo, actually iced. Find the recipe for this legendary dessert crossover at delicious.com.au Recipe: @lauren.eldridge Photo: @bendearnley Styling: @kirstenljenkins #MAKEITDELICIOUS LONG LOVE: I have bought your magazine since the beginning and have been a subscriber for many years. My granddaughter has a subscription and she is a great cook. I want to thank you for the pleasure you have given me (and my late husband) over the years, we had so much fun trying your amazing recipes. I will still be able to read my granddaughter’s magazine for something special. Cecelia Reedman THE WINNER IS… My husband has just hand-built a brilliant outdoor wood-fired retained…

Crudo, sashimi, ceviche, poke – who would have thought raw fish, in all its guises, would become so popular? We always have one sort on the menu. Barramundi is an Australian favourite, but snapper, tuna or salmon would work equally well. This is the time to visit your trusted fishmonger – fresh is definitely best.” “Pork belly has been the dish of the past decade. The secret is in slow cooking: you want to render all the fat out of the pork belly before barbecuing it to irresistible stickiness. Serve with lettuce leaves to wrap it up in – a great barbecue tip that saves on cutlery!” WINE MATCH: BETHANY GSM FIRST VILLAGE 2019 A real treat from the Barossa Valley, this gold medal winning wine is a vibrant, fresh…

1 Ides, Melbourne A 36-seat dining spot where the streamlined design is evident even in the dessert menu, including the now-famed ‘Black Box’. 2 Aubergine, Canberra The pared-back interior elicits a moody air, while the menu revels in the colours of local fresh produce, adding contemporary flair. 3 Automata, Sydney Each item on the clever, refined tasting menus at this well-loved fine diner is a vibrant contrast against the minimalist backdrop. For more on the latest restaurant, cafe and bar reviews, head to delicious.com.au/eat-out.…

A-MERRICK-ANO SERVES 2 Mike really likes Americanos and really likes Merrick, so this is his tribute cocktail that isn’t creepy at all, even though he likes drinking them while watching Merrick sleep. This is an Australian version of the classic Americano cocktail, using only Australian ingredients. The traditional recipe is Campari, vermouth (usually sweet but Mike likes dry) and a splash of soda water, garnished with orange slices. 45ml Poor Tom’s Imbroglio (substitute Campari)45ml Maidenii Dry VermouthSoda waterFinger limes, to serve Combine imbroglio and vermouth together. Divide between tumblers, pouring over ice, and top with soda water. Garnish with native finger lime pearls. “THIS IS THE KIND OF DRINK THAT WHEN YOU ORDER, OLD BARTENDERS GIVE YOU A WINK AND DOFF THEIR HAT…” @mikebennie101 MIKE-TINI SERVES 2 Mike drinks wet…

WHERE DID THE TIME GO? I’m amazed, and very thankful, that I’ve been writing for delicious. for 20 years. It’s been an incredible experience that’s been central to my last two decades: Being a food writer for delicious is who I am; it’s what I do. This magazine, and it’s wonderfully engaged readers like you, have been my safe haven, and I’m still proud to call this magazine home. That’s because the passion is still the same but the future keeps getting brighter, driven by people such as editorial director Kerrie McCallum, editor Samantha Jones and food director Phoebe Wood. When I started writing for delicious. 20 years ago, the magazine was at the forefront of Australia’s foodie revolution, which would pioneer a more casual, proudly Australian, democratisation of cooking…

TIP: Any leftover finger lime can be used on bright, clean fish dishes or desserts that need a little added pep. Try a finger lime and mango pavlova. They are also great in your gin and tonic – try adding a sprig of lemon myrtle for a fresh, native Aussie twist on the classic drink. THE WORLD IS a wonderland of flavour, and I for one love it! For flavour, to me, is mouth-watering, tap-the-table pleasure. It is also the experience of the place; the smoke-trails of a thousand different stories, whispered memories of moments snatched and the joy of those pleasures shared. This book isn’t just about bringing you the tastiest recipes for more than one hundred favourite dishes. It also aims to be a snapshot of the truth.…

WINE MATCH: TAHBILK GRENACHE MOURVEDRE ROSE 2021 Seriously good year after year, this wine is packed with fresh flavours of vibrant red berries, musk and cherry. BAKED GNOCCHI WITH CHORIZO & FENNEL SEED PANGRATTATO AND BURRATA SERVES 6 1 leek, thinly sliced2 (200g total) chorizo, thinly sliced4 garlic cloves, thinly sliced⅓ cup oregano leaves1 tbs extra virgin olive oil500g cherry tomatoes½ cup (125ml) white wine2 tbs tomato paste¼ cup (60ml) vincotto400g can crushed tomatoes2 cups (500ml) chicken stock1kg potato gnocchiBaby spinach leaves, to serve2 x 100g balls burrata FENNEL SEED PANGRATTATO 1½ cups (105g) rye sourdough breadcrumbs3 tsp fennel seeds½ tsp dried chilli flakes2 tbs extra virgin olive oil Preheat oven to 200°C. For the fennel seed pangrattato, place all the ingredients in a small bowl, season with salt flakes…

“FOR A SPLASH OF RETRO FUN THAT EVERYONE WILL LOVE, TOP MARBLE CAKE WITH CHOCOLATE CRACKLE.” @geodoes EXCLUSIVE NEW VIDEO CONTENT Watch our step-bystep video to get the perfect marbled cake. delicious.com.au/November DARK CHOCOLATE & ALMOND S’MORES CAKE SERVES 30 This can be made and chilled up to three days ahead, including the marshmallow. Begin this recipe at least 5 hours ahead. You will need a kitchen blowtorch. 500g dark (70%) chocolate, chopped400g unsalted butter, chopped, softened500g sour cream, at room temperature1⅔ cup (250g) self-raising flour, sifted2½ cups (250g) almond meal100g cocoa powder, sifted6 eggs, room temperature, lightly beaten400g caster sugar FUDGE GANACHE 6 cups (750g) milk chocolate chips⅓ cup (100g) malt extract2 x 395g cans sweetened condensed milk BURNT MARSHMALLOW 4 egg whites1 cup (220g) caster sugar2 tbs powdered…

1. THE AZORES, PORTUGAL What could be more ‘off the beaten track’ than a Jurassic archipelago off Europe’s most westerly point somewhere in the Atlantic Ocean? Part of Portugal, The Azores consists of nine islands, each characterised by dramatic landscapes that include volcanic peaks, cascading waterfalls and impossibly blue lagoons. It’s a visual feast of high definition colour at every turn, and you’ll love it if you’re into adventure tourism, whale watching, diving, surfing, and getting back to nature. 2. VANCOUVER ISLAND, CANADA Don’t restrict your next North American wine-tasting road trip to Sonoma and the Napa Valley. Vancouver Island is located on Canada’s Pacific Coast, and winemaking here dates back to the 1920s, when they were making fruit wine with local berries. Today, they’re using grapes to make elegant…

@adamdsylvachef BRISBANE HAS BEEN a bit of a go-to weekend away destination for me for quite a few years now. I love heading to Brisbane with family, so I have a lot of great memories there. When in Brisbane, I think all travellers must make a trip down to Howard Smith Wharves along the Brisbane River. The precinct comes to life in the evening with a really high-quality and varied dining offering. You can catch beautiful vistas of the Brisbane River from the boardwalk and from a number of stunning nearby spots like W Brisbane. I also think the Fortitude Valley is a really new and trendy destination to visit for those wanting to do a bit more cultural exploring. Brisbane has really upped its food game and, much like…