Innholdsfortegnelse for July 2023 i delicious

What does comfort food mean to you? Slow cooking and rich, creamy dishes have once again risen in popularity over the past few years. Obviously, given world events, we’ve had a lot to seek comfort from. However, many of us also enjoy the deeper flavours and more tender textures that come from this type of cooking. And let’s face it: indulging in a pot of Khanh Ong’s Vietnamese chicken curry cover recipe at a table with family and friends feels a lot more soulful than lying on the lounge, comfort-eating a tub of chocolate chip cookie dough ice cream! Khanh – a new delicious. contributor – excels at easy Vietnamese flavours, and loves to make cooking fun. His creamy classics story on p 74 is a twist on his usual…

.NATIVE INGREDIENT. PEPPERBERRY Growing up in a place where the weather was either hot, hotter or stinking hot, I always wondered what winter comfort food was. But in the Torres Strait, we eat winter comfort food all year round! Our stews, soups and curries are loved anytime of the year. This dish takes a classic osso buco and puts a native Australian spin on it, and the result is a perfect marriage of flavours, from northern Italy to the golden shores of home. Kangaroo tail is a great way to use every part of the animal, wasting nothing and making all those ugly bits delicious to the eyes. Slow-cooking this dish helps you get that just-falling-off-the-bone feel, and the juice from the marrow flavours the dish further. You can’t cook…

RECIPE NOTE: Any leftover vanilla citrus can be stored in an airtight container and chilled for up to 5 days. Serve over warm oats or yoghurt for breakfast, or custard or ice cream for dessert. BERRY FRENCH TOAST PUDDING SERVES 6 This quick-to-assemble breakfast could also be served as dessert with scoops of ice cream. Make it work with what you have on hand – bread, different fruit or jam combos or yoghurt for a healthier finish. 50g unsalted butter, melted350g loaf brioche, cut into 3cm cubes1 cup (250ml) milk1 cup (250ml) thickened cream4 eggs1 tsp vanilla bean paste350g frozen mixed berries¼ cup (80g) raspberry jam, plus 2 tbs extra¼ cup (35g) slivered almonds1 cup (250g) mascarponeFresh mixed berries, to serve (we used raspberries, blueberries and strawberries)Pure icing sugar, to dust…

RECIPE NOTE: This take on a classic carbonara comes with loads of crispy garlic, Chinese sausage and fish sauce for extra umami, and a touch of sweetness for balance. Craving comfort? Khanh Ong has you covered. The cook (and ex-MasterChef star) knows a thing or two about what makes for the ultimate comfort food dish.“Comfort food is how I survive,” he says. “I travel a lot, and when I come home, these are the kind of dishes that I want. I grew up in a Vietnamese household, and we always had something saucy or creamy with our meals, whether that’s a soup, a curry or just a really good sauce. Food, for me, has always been a place of comfort; it’s where I feel the safest.” But ‘creamy’ doesn’t need…

RECIPE NOTE: “If you don’t already have a jar of tom yum paste in the fridge, I urge you to run out of the door (now!) to grab one. You can create this fragrant, sharp, funky and piquant roasted chicken with a sensational 5-ingredient marinade that creates juicy melt-in-the-mouth chicken with a dark, lacquered skin.” You can start and finish a meal with a splash of soy. It asserts its salty complexity as a marinade, flavouring, dipping sauce and seasoning, glazing everything it touches with a glossy, translucent stream of ink. In almost every store cupboard of any kitchen in East or Southeast Asia, and increasingly in kitchens around the world, you’ll find at least one colourfully labelled bottle of soy sauce. But this is not a book about soy…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 21,223 VIEWS & COUNTING One of our most popular online recipes since 2015, Matt Preston’s chocolate self-saucing pudding is still getting hits, with a whopping 21,223 views so far this year. Find it at delicious.com.au RECIPE: @mattscravat PHOTO: @chriscourt STYLING: @kirstenljenkins LETTER OF THE MONTH… I am the brand of cook that might be better known as ‘a bit of a cheat’, or perhaps more graciously, as finding a way to ‘reduce effort’. I buy puff pastry rather than making my own, I use a jar of aioli instead of whisking egg yolks, etc. I’m not sure that my approach is always viewed as ‘effortless’, though – I somehow still seem to be frazzled when entertaining, even before I sit down…

CURATED BY REBECCA BUTTROSE: @rebecca_buttrose…

Taleggio is an Italian washed rind cheese with just the right amount of funk in the trunk to excite any cheese lover. Not too subtle and not too assertive, Taleggio is a perfect gateway stinker, with its supple, creamy texture and umami duo of meat and yeast. It is also a stunning melter, making it the ultimate cheese for this month’s comfort issue. Traditionally, this cheese was only produced in autumn after the cows had finished their long, arduous descent from the Alpine regions. Back then, it varied in size, shape, texture and flavour. Today, however, this cheese is made year-round and, for better or worse, things are a little more consistent. Taleggio is recognisable by its soft, square shape and its signature ‘T’ stamped on the orangey-pink, white-flecked rind.…

This is the perfect side dish to a Sunday roast or winter spread. Cutting the vegetables into batons as opposed to thinly slicing them lends a wonderful texture to the dish, and it looks pretty funky, too. If you can’t find celeriac, then swap it out for an equal amount of Yukon Gold potatoes or similar semi-waxy potatoes. This is the kind of dish that tastes better as it sits, so feel free to serve it at room temperature if you prefer, adding the brown butter just before serving. POTATO & CELERIAC GRATIN WITH CAPER BROWN BUTTER SERVES 4-6 You’ll need a 2.5L-capacity baking dish. 80g unsalted butter½ tbs extra virgin olive oil, plus more for greasing2 medium (360g) onions, peeled, halved and sliced into thin half-moons5 garlic cloves, crushed1½…

There is a special kind of magic about homemade cake. It has little to do with the level of sophistication or perfection of the cake, and everything to do with the forethought and care that went into the baking. The joy that comes from combining simple, everyday ingredients, which, with the addition of only a little time and heat, turns them into something heart-warming and delicious will never cease to delight me. It is for this reason that my heart will forever belong to simple cakes. To the kind of humble cakes that sit on kitchen tables all around the world. Generous cakes that are sliced and shared until only crumbs remain and are, somehow, more than the sum of their parts. Cake is the best way I know to…

RECIPE NOTE: This stir-fry will become your midweek favourite. Marinate the beef the night before and it will be on the table in no time. RECIPE NOTE: Dumplings look so good and are not hard to make. You can also fold the wrappers in a simple semi-circle or a money-bag shape if you prefer. Guangdong, Sichuan, Jiangsu, Zhejiang, Fujian, Hunan, Anhui, Shandong. Each region has its own cultural and culinary identity. Flavours, products and cooking methods differ. This means that you can’t talk about ‘Chinese cuisine’, but rather ‘Chinese cuisines’. Chinese cuisines are complex, flavourful, full of textures, sweet, salty, sour and spicy; so delicious, yet so little known. Food holds a key place because it defines the rhythm of the day. Cooking in China means more that just eating – it’s…

RECIPE NOTE: “I love a Basque cheesecake with its darkly burnished exterior, but I also love a crumbcrusted cheesecake. This is a way to get the best of both worlds, without too much fuss. A subtle spike of whisky in the cheesecake is matched with a boozy orange syrup inspired by the classic whisky cocktail, the Old Fashioned.” RECIPE NOTE: “An affogato sits perfectly in the sweet spot between a drink and a dessert. Ours levels up with a homemade semifreddo that has a gorgeously scoopable texture. The semifreddo would also be beautiful with almost any warm winter pudding.” “Whisky’s warming qualities bring so much to the table when it comes to winter sweets. I love the boozy kick it adds to a salty-sweet fudge or my take on an…

Why it’s worth visiting: Marseillan is the most charming, delicious and unknown part of the south of France. Nestled by the Mediterranean Sea and surrounded by vineyards and olive trees, life here is slow and happy, and it’s also relatively unknown to tourists coming from other countries. Where to stay: Domaine Tarbouriech is a small castle luxuriously restored by the best oyster farmer in Marseillan. There is a spa onsite, where they use ostreatherapy – a range of products made of oyster shell powder. The restaurant, by the swimming pool, offers dishes made of ingredients grown around the property. It’s the best place to soak in the sun and salty air, enjoy seafood and drink local rosé. Where to eat: You must book a table at Äponem, a Michelin-starred restaurant…

1 CELERIAC “This is one of those vegetables that has flown under the radar for so long. People look at it and think, ‘What the hell do I do with it?’ But celeriac is so versatile – you can chip it, mash it, puree it, roast it, salt-bake it. It’s so tasty!” 2 FENNEL “Fennel is like a secret hero ingredient. It’s kind of like that bassline that you can’t really hear, but if you take it out, the whole thing seems wrong. I think it’s really underutilised.” 3 QUINCE “In winter, buckets of quinces start showing up at our kitchen doorstep, and that’s when we know it’s time to change the dessert menu. This can be a bit of a challenging fruit, but the reward is brilliance.” 4 BRUSSELS SPROUTS “Too…

Neapolitan-style pizza might be the ‘big cheese’, but Roman-style pizza available ‘al taglio’ or ‘by the cut’ is on the rise. Here’s how to get a slice of the action. WHAT’S HOT: While it’s not quite a reinvention of the wheel, pizza al taglio certainly has its own style. The base is made from a high-hydration dough, which results in a fluffy focaccia-like texture that’s soft in the centre and crisp around the crust. Pizza may be pre-cut or sliced to order, and is sold by weight. WHY: No need for a group order – this is a pizza party for one. Which also means you get to choose. No more eating ham and pineapple because that’s what everyone else wants. And when cravings hit, there’s no waiting around, either.…

Pork knuckle When the cold creeps in, get cracking with Colin Fassnidge and Anthony Puharich’s German-inspired roast. A: This one’s a cracker. C: The whole thing about pork knuckle is that crackling. A: It’s all about the crackling – the juicy meat, too – but the crackling is big time. C: You also want a pork knuckle with a lot of meat, because there’s no point cooking it if there’s no meat on it. A: To guarantee that there’s plenty of meat, you’ve got to get the hind leg – the hock – because that’s the big, fat meaty one. Whereas the one from the front leg is a bit scrawny, like Colin. C: Yeah, I’m more of a greyhound… Now the secret with knuckle: you want to dry it…

I’m a pretty obvious person. When I think comfort food I think of hearty stews, casseroles with buttery mash or a rich self-saucing chocolate pudding. In Italy, it could be a bowl of polenta with ragu; in Greece a slab of yiayia’s moussaka. Predictable? Maybe. Familiar? Definitely! For me, what makes for great comfort food is that it’s warming emotionally as well as physically. So while laksa, congee or khichdi (a South Asian rice and lentil dish) do it for me on the physically warming front, my emotional connection is lessened, as these were things I only discovered later in life. In my experience, the emotional side of a dish’s comforting nature is often linked to those times when you felt secure and loved as a kid; food that triggers…

RECIPE NOTE: Serve this with pork ribs or chicken marylands, sweetcorn and hot sauce. These crispy fish cakes with their fluffy centre, dipped in the tangy, herby sauce, will become an instant family favourite – we guarantee it! CRISPY CRUSHED POTATOES WITH CREME FRAICHE AND HERB OIL SERVES 4 800g baby potatoes¼ cup (60ml) extra virgin olive oil1 bunch sage, leaves picked1 garlic clove, slicedCreme fraiche, to serve HERB OIL 100ml extra virgin olive oil½ garlic clove, crushed¼ cup finely chopped flat-leaf parsley1 tsp each rosemary and thyme leaves1 tsp Dijon mustard Cook potatoes in a large saucepan of boiling salted water for 15 minutes or until tender. Drain and cool. Use the back of a spoon to slightly crush each potato. Preheat oven to 240°C/220°C fan-forced. Heat the oil…

No matter where you are in the world, when you stay at The Ritz-Carlton you know you’re staying at The Ritz-Carlton. There are signature touches that effortlessly translate across each property in the portfolio. And it’s no different at the luxury hotel brand’s latest outpost, The Ritz-Carlton Melbourne. From the moment you’re greeted by one of the impeccably dressed doormen synonymous with the brand, the signature Ritz-Carlton experience begins. The ground floor foyer features a dazzling chandelier – designed by Melbourne-based BAR Studio – and a grand staircase, a design feature at all Ritz-Carlton hotels. The latter ascends to the lavish Grand Ballroom, with its seven-metre-high ceilings. Guests are escorted through the ground floor foyer to an express elevator that takes them 80 levels up to the aptly named Sky…