delicious. magazine celebrates good food and the people who produce it, from renowned international chefs and food-lovers around Australia. Inside each issue you’ll find achievable recipes that work every time, plus inspiration for foodie travel.
I AM SURE, like me, you will be happy with any excuse to put an indulgent spread on the table to share with your nearest and dearest. Is there any better time than cool autumn days to flick through recipe pages and plan long weekend feasts? A slight chill in the air also brings out my sweet tooth, and we have the glorious tiramisu brownie on the cover (recipe p 13) plus more to indulge in this issue. In exciting news, this month we launch our special Make it delicious. program, in partnership with Massel, in which host Darren Robertson challenges friends of delicious. to recreate iconic restaurant dishes at home. Find out more on p 14, and don’t miss Darren’s warming soups, perfect to celebrate the new season, from…
OUR MOST-LIKED POST 1,346 likes, 10 comments Everything is okey dokey when you’re eating our golden syrup banana cake with hokey pokey cream. Skip a few steps and get straight to the eating with our upside-down golden syrup banana cake baking mix, now available at @woolworths_au MAKEITDELICIOUS GARDEN HARVEST: We’ve grown our own tomatoes this year, and the abundance of rainfall in Sydney has made our cherry tomatoes super sweet. I was swiping through the pages of the February issue, and was delighted to find the tomato and machengo tarte tatin recipe. We paired it with a green garden salad, handpicked just before serving. From garden to plate, it was the perfect Sunday summer evening meal using all our home-grown produce. Thanks delicious. for another fabulous recipe! Michelle Flanagan THE WINNER…
LONG LUNCH Goat’s cheese, leek & artichoke quiche, p 46 Ravensworth ‘The Grainery’ Marsanne Viognier Roussanne Fennel-rubbed pork rack with celeriac & almond gratin, p 73 Ravensworth Estate Riesling Pear tarte tatin with mocha ice cream, p 129 Ravensworth Riesling Ancestral “Textural whites and quiches, it’s all the rage. Or it should be! Rhône whites are perfect here – full flavoured and interesting. Don’t get me started on riesling and pork, it should be a crime to not have them together – pork’s oily goodness is made for riesling’s acid freshness. And bung in some fizz, as in a pet nat, to match with caramelised pears and buttery pastry.”Bryan Martin, Ravensworth Wines BAKING ROSTER Bacon hot cross bun loaf, p 40 Fritole (Venetian carnival fritters), p 112 Marbled spiced sour…
TIRAMISU BROWNIE WITH MASCARPONE AND CHOCOLATE SERVES 16-18 225g unsalted butter, chopped1 tbs instant coffee granules1 cup (220g) caster sugar¾ cup (170g) brown sugar4 eggs1 tsp vanilla extract⅓ cup (35g) cocoa powder250g dark chocolate, 100g melted,150g roughly chopped1½ cups (225g) plain flour, sifted1½ tsp baking powderChocolate-coated coffee beans, to serve CHOCOLATE SHARDS 150g dark chocolate, melted COFFEE SYRUP 1 tbs instant coffee granules⅓ cup (75g) caster sugar1 tsp vanilla extract VANILLA MASCARPONE 250g mascarpone2 cups (500ml) thickened cream½ cup (60g) pure icing sugar, sifted1 tsp vanilla extract For the chocolate shards, spread chocolate in a very thin layer over a large sheet of baking paper. Top with a second sheet of baking paper and press to flatten. Starting at the short end of the paper, roll into a cylinder and…
STEAMED MUSSELS, CHERRY TOMATO & GARLIC STEW SERVES 4 AS A STARTER 200ml extra virgin olive oil4 punnets (1kg) cherry tomatoes8 garlic cloves, peeled1 tsp chilli flakes½ bunch fresh thyme, leaves picked1kg pot-ready mussels50g unsalted butter1 cup flat-leaf parsley leaves, finely chopped, plus extra to serveBaguette, to serve Heat oil in a heavy-based saucepan over medium heat. Add tomatoes, garlic, chilli flakes and thyme, and cook for 15 minutes or until tomatoes are caramelised and softened. Season with salt flakes and freshly ground black pepper. Using a stick blender, blitz mixture until smooth. Add the mussels to the pan and cover with a lid to steam for 5 minutes or until mussels have opened (discard any that remain closed). Stir through butter and parsley. Scatter with extra parsley and serve…
MUSSELS In Italy when I was 20 or 21, I remember eating mussels in a little trattoria – I’ve tried bringing that back to Australia. When it starts to get cool, a mussel zuppa (soup) is such an enjoyable thing. It’s warming, nourishing and absolutely delicious. And mussels are really good in autumn, coming from colder waters. SWORDFISH I’ve always loved swordfish, it’s a very diverse fish – you can cook it in so many ways. The beautiful thing about swordfish is that it’s got this steak-like texture, it’s a perfect piece of fish for marinating. We get our swordfish from fisheries up near Mooloolaba, in Queensland. We use it on both menus, at Fish Shop and Fsh Mkt, and both are great sellers. CABBAGE I spent time in Japan…
