Innholdsfortegnelse for June 2023 i delicious

Late last year, our Food Director Lucy Nunes travelled to Chiang Mai in Thailand on assignment. Her brief was to learn more about local growers and regional Thai flavours in the north of the country and translate these into something achievable and approachable for the home cook. The flavours of Southeast Asia have always been very popular online with our audience, and as our confidence in cooking Thai food at home has grown, Australians have become more familiar with specialty ingredients and more interested in the depth of regional qualities and variations that each country offers. Taking a deeper look at regional differences across cultures helped shape some of the stories in our annual global issue this month. While Lucy trained and lived in France for nearly 30 years, she…

FOLLOW ME: @erinastarkey Amorica, Sydney The French renaissance continues, with Armorica Grande Brasserie joining the ranks in Surry Hills, Sydney. The chic 150-seat dining room embodies the elegance of a Parisian diner, with crimson leather seats, curved wall sconces and studded French armchairs. Steak frites is the order of the day, with five cuts, three sauces and 11 sides to choose from. Paper Tiger, Adelaide Paper Tiger has landed on Rundle Street. Benjamin Liew, who earned his stripes at Madame Hanoi and Sydney’s Rockpool Bar & Grill, heads up the kitchen, which focuses on Southeast Asian flavours from Indonesia, Thailand and beyond. Tuck into street food favourites such as Singapore chilli soft shell crab and Balinese roast pork, but go easy, tiger… There are black sesame ice cream sandwiches for…

Freedom of choice Now for the fun part. Samsung BESPOKE refrigerators are available in seven modern colours with two distinct finishes – metal and glass. Choose a theme or mix and match modules to create something truly unique. It’s an invitation to express yourself. Be as creative as you like. FRESH LOOK Complete your kitchen with an appliance that’s bold and unique. Samsung BESPOKE refrigerators come in customisable colours and configurations, making it easy to find a finish that fits your space. Three independent cooling systems and the Metal Cooling Plate maintain optimum temperature and humidity levels, keeping food fresh and delicious. The FlexZone™ and Flex Crisper can also be adjusted to meet your storage needs to help you cater for any last-minute guests. HARVEYNORMAN.COM.AU…

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On first inspection, this dish looks like herb-flecked meatballs in tomato sauce, but the sauce is spiced, tangy and aromatic, and the meatballs are, well, fish balls, made of a combination of mackerel and sardines. We use tinned sardines here, for ease, but you can obviously substitute with fresh sardines, scaled and boned. You’ll also want to pay attention to the total weight or volume of the mackerel: some types are larger than others. All work here, but you may not need to buy as many fillets. Serve with some couscous or rice and a spoonful of yoghurt, if you like. FISH KOFTAS IN TOMATO & CARDAMOM SAUCE SERVES 4 You’ll need a large frypan with a lid. 75ml olive oil8 garlic cloves, finely chopped3 green chillies, such as serrano,…

“We hope that our students leave inspired to FIND JOY in cooking and to take time to slow down at meals around their own table.” Of all the world’s cooking styles, perhaps none is quite so revered as French cuisine. But while simplicity lies at the heart of traditional French food, many home cooks are intimidated by the thought of attempting something that’s so often portrayed to be overly complicated. Julia Child has a lot to answer for. Marjorie Taylor and Kendall Smith Franchini of The Cook’s Atelier cooking school in Burgundy, France, believe that the process of cooking French food is something that should be savoured just as much as the eating. The mother and daughter offer culinary programs for cooks of all levels, creating approachable and enjoyable ways…

Sam Young isn’t afraid of mixing it up. Manning the kitchens of some of Sydney’s top restaurants (Mr. Wong, Totti’s and Lotus are all on his resume) and now cooking for private parties or at his new Castlecrag neighbourhood diner S’more, Young has become known as a connoisseur of hybrid flavours. But for this collection of Cantonese dishes, the chef has drawn inspiration from a recipe writer he would never remix – his mother. Take the recipe for egg custard: “This is my mum’s recipe,” Young explains. “Our family meals usually consisted of three dishes and one soup each night. There was always one vegetarian, one meat and one seafood dish. This dish was a hero when Mum was on a budget, or if we needed an extra dish. It…

FRESH START Looking well rested while travelling is no easy feat. Origins Original Skin Matte Moisturiser With Willowherb smooths the skin and visibly minimises pores while boosting hydration, leaving your skin looking fresh and soft. $37, origins.com DEWY DREAM Guilty of letting your face catch some rays on holiday? Ensure your thirsty skin gets the hydration it needs with Summer Fridays Dream Oasis Deep Hydration Serum. It instantly absorbs to deliver skin-drenching hydration. $73, mecca.com.au TONE UP If your skin tends to flare up or break out when you’re travelling or spending time in different climates, try Caudalie’s Grape Water. Spritz your face to cool your skin down in hot weather or use as a toner in the AM. $14, sephora.com.au CLEAN SLATE Wash away travel impurities with Tatcha’s The…

This summer, Silversea Cruises will treat guests stopping in Menton and Monte Carlo to a one-of-a-kind experience. Chef Mauro Colagreco of three Michelin-starred restaurant Mirazur and his team will show guests around Menton’s food market and Colagreco’s sustainable artisanal bakery, before plating up a nine-course tasting menu in Mirazur’s private tasting kitchen. To find cruises that include this shore excursion, visit silversea.com DELICIOUS.COM.AU/TRAVEL Go online for more travel news from Australia and around the world.…

Julien Pruvost travels to the Perche region in Normandy once a month. As creative director of Trudon, the world’s oldest candlemaker, he often visits the factory located in the Perche Regional Natural Park. It’s here you can enjoy life’s pleasures: pristine nature, delicious local produce, galleries and museums, and carefully preserved architecture. Just 1.5 hours from Paris, it’s a popular spot for Parisians to escape the city. Whereto stay: D’Une Île is a simple yet beautiful country house in the heart of an eight-hectare country estate. Here, you’ll find a hamlet of five buildings and a small bar and restaurant, where rustic and seasonal cuisine is paired with organic and biodynamic wines. Nature is the source of inspiration for all that D’Une Île does. For a truly authentic Perche experience,…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… Sweeten up your Sunday with this chocolate & coffee panna cotta with hazelnut praline. Find the recipe + more dessert ideas at delicious.com.au RECIPE: @foodie.lucy22 PHOTO: @markroperphotography STYLING: @emmatknowles LETTER OF THE MONTH… Back in November last year, my collection of delicious. magazines was ruined by the severe floods in Eugowra. I thought I had lost them all. But just the other day, my husband found a box hidden on the top shelf of our shed with – lo and behold – a dozen delicious. magazines, dated back to 2002! So excited. Jayne McMillan CONGRATULATIONS, JAYNE! You’ve won a ZWILLING Four Star 7-piece Knife Block valued at $1299.95! ZWILLING’s Four Star Knife series revolutionises high-quality chef’s knives, making this the best-selling…

It’s happened – we’re finally excited to eat sandwiches again. Not the squidgy Vegemite-filled variety, but big, gorgeous glamwiches, jam-packed with rainbow salads and brimming with deli meats. WHAT’S HOT: Yes, sandwiches are hot again… or cold, depending on how you like them. The classic combo of ham and cheese has been pushed aside for fun, cheffy fillings that you would never have made yourself. Think egg salad with snow pea tendrils, or tuna melt with bluefin and seven types of cheese. Convenient they are not. These are sammies that require two hands to eat, and a much larger mouth than the one you’ve been given. But delicious they most certainly are. The handcrafted ingredients, the careful combinations – today’s sandwiches are so much more than just the sum of…

PICTURE PERFECT The Frame turns entertainment into art. This revolutionary TV displays art in evocative detail when not in use. Choose from 20 supplied designs or curate your collection in the Samsung Art Store* from 2,000 classic and modern masterpieces, available for purchase or via subscription. Display personal photography with the Samsung SmartThings† app, and complete the look with customisable frames‡ (below). The Frame makes any living space feel more like you. Beauty meets function See every single detail. The Frame uses Samsung’s QLED Quantum Dot technology to produce more than a billion shades of colour and sharp contrast in various lighting conditions. This effect is enhanced by the Anti Glare Matte Display, reducing reflections for a clearer picture. HARVEYNORMAN.COM.AU * An internet connection is needed to access the Samsung…

For this recipe YOU WILL NEED: THE NEW delicious. New York-style bagels baking mix You will need to add: 1 cup (250ml) warm water 2 tbs mixed seeds (we used sesame and poppy seeds) Equipment: Large measuring jug 2 large baking trays Large saucepan Stand mixer with dough hook Large bowl Developed and triple-tested by the delicious. food team, this super simple New York-style bagels mix will have you serving up oven-fresh bagels in just 90 minutes. The recipe is a cinch for bakers of all levels – just mix, shape and boil, then scatter with your favourite seeds and bake until golden. The delicious. New York-style bagels mix is now available with our full baking range at Woolworths stores nationally. Or head to delicious.com.au/bakingrange to shop online. See the…

Inside skirt steak Colin Fassnidge and Anthony Puharich take a long and slightly circuitous route to Mexico via the US, for a free-form riff on a global classic. A: So, burritos are not particularly traditional Mexican. They’re more Tex-Mex. But we’re doing an Irish-Mex version. Where everything’s just backwards and doesn’t make sense, but somehow still tastes good. C: We’re going for the flavours of Mexico.  A: This dish is sort of a journey. Our ultimate destination is Mexico, but via Texas – so we’re going through Texas, we’re picking up all the bastardised ideas, but then we ultimately land in Mexico.  C: Instead of wrapping it all up, why don’t we do an open burrito? With the meat, sliced avocado, chilli and everything else to be plated on top.…

Marjorie Taylor and Kendall Smith Frachini on the secrets of classic French hospitality. The best dinner party is… an intimate, small group gathering. The secret to a good dinner party is… music, plenty of candlelight and a beautiful table. Always begin the evening with… an apéro and a glass of Champagne. A good host always… enjoys the dinner party with their guests and doesn’t sweat the small stuff. A good host never… serves a dish that they haven’t made before. Our go-to music playlist for a dinner party… always includes Van Morrison, Eric Bibb and some French classics, old and new. You can find our Cook’s Atelier playlist on Spotify. MENU + PAIRINGS PAGE 5…

“We eat Niki’s flavour-rich dish in the dappled shade of her balcony, overlooking inky-blue water in the distance. The currants perfectly balance the salted cod, but if you’re not a fan of salt cod, I’ve also made this recipe with cod fillets and added salt myself. I’ve also made this into a plentiful vegan dish by omitting the fish and adding an extra potato and red capsicum.” This book has been a whirlwind in the making. Along with a peppering of other ingredients, the journey I’ve been on to write this book is what makes this collection of recipes, stories and photos so special. These yiayiades (grandmothers) welcomed photographer Marco and me into their homes and were kind enough to show me first-hand how their time-perfected dishes were made. While…

“I’m calling this the new tiramisu – it’s decadent, yet so light to eat and a joy to prepare. And anyone who tries it will always want more!”Tracey Pattison | FOLLOW ME: @tracey.pattison GERMAN PUMPKIN SPICE LATTE BUNDT WITH WARM CARAMEL FUDGE SAUCE SERVES 12 You’ll need a 3.75L bundt pan. 250g unsalted butter, softened, plus extra to grease2½ cups (375g) plain flour, plus extra to dust1 cup (360g) treacle½cup (125g) dark brown sugar2 tsp vanilla bean paste4 eggs2 tsp baking powder½tsp bicarb soda2 tsp mixed spice1 tsp ground cinnamon1 cup (235g) mashed cooked pumpkin½cup (120g) sour cream CARAMEL FUDGE SAUCE 1 cup (220g) caster sugar½cup (125ml) pure (thin) cream, plus 1 tbs extra1 tsp vanilla bean paste Preheat oven to 160°C/140°C fan-forced. Grease and flour a 3.75L capacity bundt…

1. Tokyo is only the eighth city in the world to welcome an illustrious Bulgari Hotel, and it’s sky-high luxury at its best. Occupying levels 40 through 45 of the Tokyo Midtown Yaesu ultra-skyscraper, the hotel offers stunning views of the city, including Mount Fuji on the horizon. bulgarihotels.com 2. Looking for a luxurious place to stay in Singapore? Say hello to the brand new Mondrian Singapore Duxton. This trendy addition will introduce another rooftop swimming pool to the city as well as 302 stylishly designed rooms and suites, two restaurants and two bars. We’ll drink to that! all.accor.com…

“I WANT MY CUSTOMERS TO EXPERIENCE THE FOOD THAT I ENJOYED, GROWING UP IN MEXICO.”—Sarai Castillo Authenticity is key at Tres a Cinco – the buzzy Mexican cantina in Melbourne’s Hosier Lane by ex-MoVida chef and Frank Camorra protege, Sarai Castillo. “I wanted to do the most authentic food I could at Tres a Cinco,” Castillo says. “I want my customers to experience the same food that I enjoyed, growing up in Mexico. When I’m cooking, I want to show them what we really eat on a normal day – after work, after school, on special days. It’s so much more than just tacos.” Of course, that’s not to say tacos aren’t on the menu. Asada beef, pulled pork, roasted cauliflower, baja fish (“a fish taco and a cold beer…

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Rice is one of my top five ingredients, and of course, the island girl in me loves seafood. And who doesn’t like cooking on a barbecue? My dad was the cook in our house, making dishes from what we caught out of the ocean or what was in the pantry. Growing up with a single dad as your only parent meant outdoor cooking was the best – throw it all on and voilà! Dinner was served. I remember the first time my dad took me yabby hunting – getting all muddy when you push down the pump into the mud to suck them up, or pulling in the yabby basket and seeing them inside. Yabbies are so underrated – they have this sweet, juicy taste, and the meat just melts…

For this month’s global issue, we shed light on American artisan cheese. Contrary to the stereotype of wildly orange cheese slices and sprayable cheese in a can, the US has a thriving resurgence of artisan producers who are redefining American cheese. Standouts available in Australia include Uplands Cheese, Vella Cheese Company, Jasper Hill Farm and Rogue Creamery. For our recipe, we’ve used American blue cheese from Rogue Creamery, from the Rogue Valley in Southern Oregon. Led by our dear friend David Gremmels, Rogue makes a stunning selection of hand-crafted, organic cheeses that truly represent a taste of place. Gremmels’ life mantra is to ‘make a positive impact in all that you do’ and he practices what he preaches, with Rogue being awarded certified B Corp status. Our three favourite Rogue…

Sugar is sweet and spice brings the heat, but when you put the two together, you get a flavour combination that hits all the right notes. Few places have had such a culinary impact on me as Seoul. I returned convinced that Korean was the international cuisine most likely to next take Australia by storm. We saw flurries – the occasional critically praised restaurant – but nothing to say that Korean was an ‘it’ food. Now, with our current obsession with ‘swicy’ food (both sweet and spicy), Korean cuisine is perfectly poised to capitalise. For once, this isn’t just a matter of me sensing a wind of change, but something that’s supported by the millions of searches we see at delicious.com.au every week. In fact, the popularity of Korean food…

GREEK GOODIES ANNA POLYVIOU “I’ve taken my mum’s classic biscuit and given it an Anna twist. Ideally, I would have turned them into macarons or madeleines, but you can’t go French when trying to go Greek. I replaced some of the almonds with hazelnuts and added cacao into the biscuit and the coating, along with chocolate chips. Mum’s kourabiedes are still the best – I’m just trying to add a little twist to something I already love and have fond memories of.” FOLLOW ME: @annapolyviou KOREAN MADELEINES HYOJU PARK “Yuzu madeleines take me back to a cherished time in my childhood. Every winter, I would venture to my grandmother’s house to harvest the aromatic yuzu fruit.” FOLLOW ME: @sugar_rushju ANNA POLYVIOU ‘CACAO-RABIEDIES’ WITH HAZELNUT, ALMOND AND DARK CHOCOLATE MAKES 25 Begin this…

“Chiang Mai’s distinctive Thai cuisine is due to its location in the north of the country, close to Laos and Myanmar. The populations cross over quite a bit, so there is a clear influence on the local cuisine.”Lucy Nunes FOLLOW ME: @foodie.lucy22 NAM PRIK NAM AND NAM PRIK ONG SERVES 8 (AS A SHARED PLATE) Crudites (we used cucumber, green cabbage, snake beans and Thai eggplant) and pork crackling, to serve NAM PRIK NAM 4 long fresh green chillies110g eschalots, halved6 garlic cloves, unpeeled2 tsp fish sauce1 tsp caster sugar3 tsp lime juice2 tbs finely chopped coriander (leaves and stems) NAM PRIK ONG 1 long dried chilli2 ripe tomatoes, chopped1 tbs sliced lemongrass stalk (white part only)1 eschalot2 garlic cloves3 tsp soy bean paste1 tbs vegetable oil200g pork mince For…

“WHILE KIMONO-CLAD GEISHAS STILL SHUFFLE AROUND ITS SNAKING ALLEYS, A NEW WAVE OF HOTELS IS INFUSING JAPAN’S FORMER CAPITAL WITH GLOBAL FLAVOUR.”FOLLOW ME: @chrsschlkx While kimono-clad geishas still shuffle around Kyoto’s snaking alleys, and tatami-floored restaurants continue to serve up elaborate multi-course kaiseki menus, a new wave of hotels is infusing Japan’s former capital with global flavour. And while next-gen matcha-makers and fine-dining chefs are spinning regional produce into exciting new creations, other creatives are proudly pushing the spotlight onto Kyoto’s ancient crafts. WHERE TO STAY Kyoto has never been short of great lodging options, but a slew of new arrivals have upped the city’s hotel game even further. Among them is Ace Hotel Kyoto, which flips the script on the expected tatami-floor and shoji-screen interiors with a bold mishmash…

Two of Tassie’s finest accommodations – Kittawa Lodge and The Tasman, a Luxury Collection Hotel, Hobart – have teamed up to create a unique four-night package. Explore all Hobart has to offer while staying one night at The Tasman before transferring to Launceston and flying on to King Island where you’ll spend three nights at Kittawa Lodge, nestled in the wilderness. A curated selection of meals, drinks and experiences are also included. From $9,900 for two adults, book via enquiry.…