Innholdsfortegnelse for March 2024 i delicious

Tomatoes with stracciatella and oregano, p 72 Giovanni Armani Giorgio Bianco Superioré 2022 ($27) “This dish cries out for a lighter-weight, textural white wine.” ~ Feta-stuffed eggplant rolls, p 76 Ravensworth 2022 Regional Sangiovese ($32) “A lightly chilled, lighter-weight, bright and refreshing red is the go. This sangiovese is pitch perfect.” ~ Lemon sorbet, p 77 Many Spirits Co. Zesty Limoncello ($60) “Ideal with lemon sorbet, it’s a neat counterbalance of sweetness, citrusy tang and gentle warmth.”…

Around 250km west of Sydney, just off the Mid Western Highway, you’ll find the small town of Carcoar. With a population of just 270, you might not expect much in the way of upscale dining, but appearances can be deceiving. This pretty little village is where Paolo and Kelly Picarazzi have chosen to establish their very own Italian locanda, Antica Australis. And since it opened in 2020, eager diners have been beating a path to its door. “In regions like Ciociaria [central Italy] where Paolo is from, every village has its own locanda,” Kelly explains. “Locandas are small dining establishments that specialise in local, seasonal produce. Each locanda will only serve food and wine that’s been grown in their village. It’s a taste of the personality of their village.” Living…

Island dreaming Inspired by the Italian island of Filicudi in the Aeolian archipelago, Australian artist Elise Eales of studio Di Lunedi dreamed up the Giardino di Magique collection for curators of beautiful objects, Hôtel Magique. Find the summery ceramics exclusively at hotelmagique.com # KNOW YOUR PRODUCER NICE threads Argyle Australian Saffron in Orange, NSW, is holding saffron harvest tours this April and May. Learn how the crop is grown, harvested and processed from the delicious. Harvey Norman Produce Awards winner, taste special saffron dishes and score one-off discounts on products. argyleaustraliansaffron.com.au THREE OF A KIND AUSSIE OLIVE OIL COBRAM ESTATE The single-varietal Ultra Premium range from Cobram is liquid gold; the latest press stars Italian coratina olives and Spanish hojiblanca and picual. GOLDI Packaged in squeezy bottles crafted from reclaimed PET…

“I love a visit to the market to inspire what I’m going to I make,” says Emiko Davies, the Australian-Japanese food writer and photographer. “Food is truly so seasonal in the countryside where I live. When I’m planning what to cook, I see what looks good at the market, and then think about what I want to build around that.” The countryside in question is a small town in the hilltops of Tuscany, where Davies lives with her two daughters and husband, Marco. Cooking at home, as you would expect in a small Italian town, is a family affair. Whether it’s a casual meal or a larger event, everyone has their role. “It’s usually Marco and I cooking together,” Davies says. “I always do the dessert; he loves preparing fish…

“ Market to Table is a unique insight into Rome. I have been to the Eternal City many times, but this class was an unforgettable highlight I will be eternally grateful for. ” Rome is a city that draws tourists from R around the globe like few others. While many travellers arrive armed with lists of must-visit historical sites, I have come to see its markets, and cook local produce guided by three remarkable women. Rome’s ‘Market to Table’ program is the brainchild of Alice Adams Carosi, Rachel Roddy and Carla Tomasi (above). It’s a hands-on experience where these three aficionados, bursting with knowledge about the history of the Roman table, shed light on the diversity of the Italian cucina through the lens of seasonal produce. Celebrated author Rachel Roddy…

“Picture a petite island just three kilometres long, where white limestone homes are linked by winding streets and layers of brightly coloured bougainvillea.” “Gaze out onto the surrounding sea, taking in the volcanic silhouettes in the distance, while you down bowls of fresh mussels dowsed in lemon and oil.” WELCOME TO THE AEOLIAN ISLANDS Flanked by the glittering waters of the Tyrrhenian Sea, Panarea is a part of the volcanic island chain perched off the northern tip of Sicily. The second smallest of the eight Aeolians, Panarea is the most fashionable – if not the most famous – alongside larger siblings Lipari and Salina. On arrival, it’s it’s not hard to see why – ‘charming’ 'charming' is an understatement. Picture a petite island just three kilometres long, where traditional white limestone…

Over the past few years, it’s been hard to shake the suspicion that everyone has had Italy on O their mind. From the cerulean coves in Sicily and cobbled laneways in Umbria flooding our social feeds at the height of the European summer to the Amalfi lemon cake and slow-cooked osso buco that we all couldn’t stop cooking, there’s something about Italia that feeds the imagination. After all, this is the nation that gave us pizza and lasagne; gelato and espresso; parmesan and pesto. Without them, we’d never have tasted tiramisu, or have a pasta recipe for every day of the week. So much of the romance of Italy is captured through its food: the joy found in the seasons and nature’s bounty, that perfect balance between sophistication and simplicity,…

Fruit and veg expert Julian Parisi, Managing Director of PARISI, shares his seasonal produce picks. “Ah, March – the splendid crossover from the lingering summer warmth to the cool embrace of autumn. Let’s celebrate the season with an abundance of flavours that transport us straight to Italy. Buon appetito!” 1. Black Genoa figs, the nostalgic indulgence: A soft, jam-like texture takes you on a nostalgic journey through the Liguria region of Italy. Black Genoa figs, grown locally in NSW and Qld, are the epitome of Italian indulgence, whether savoured raw, tossed in a salad or drizzled with balsamic. These gems are best sourced from a local greengrocer. Matured figs demand a specialist’s touch. 2. Castelfranco radicchio, a swift kickstart: Launching radicchio season with a swift kick is the Castelfranco. Taking…

Pickled octopus is one of my favourite dishes. Growing up, I would walk on the reef in the mornings before school and catch octopus for pickling, and we’d eat fresh pickled octopus for breakfast. Recipes like this are the perfect way to bring a little bit of my life on the island back to my home kitchen in Melbourne.Pickling has been in my blood since I was young. I used to skip confirmation classes and go on the hunt for tamarinds, mangoes and octopus so I could pickle them. It’s a great way to stock your pantry with much-loved preserves. They’re perfect for cheese boards, as a snack by the fire on the beach, or as quick nibbles for a good old catch-up with friends. By adding the native flavours…

This peach galette is sweet, flaky and topped with a wonderful kick of chilli. As the galette cooks, the peaches nestle into the pistachio frangipane, flavouring the rich, nutty filling. Try to resist taking a slice as soon as it comes out of the oven – the galette develops in flavour as it rests, which is worth the wait. PEACH & CHILLI GALETTE WITH PISTAC2HIO FRANGIPANE SERVES 6-8 DOUGH 1 cup (150g) plain flour, plus extra, for dusting1½ tbs almond flour3 tsp white sugar, plus 1 tbs extra, to sprinkle115g unsalted butter, chilled, cut into1cm cubes¼ cup (60ml) buttermilk, chilled, plus 1 tbs extra to glaze1 tsp Moscatel vinegar (or other sweet white wine vinegar) FRANGIPANE AND FILLING 85g roasted salted shelled pistachios55g almond flour1½ tbs plain flour25-30 cardamom pods,…

“Pan-to-table meals that are made in minutes and pack a FLAVOUR PUNCH are always a winner. Saving kitchen prep time by using store-bought fresh sausages to create your meatballs doesn’t mean you’re compromising on flavour – if anything, they add more”.– Tracey Pattison FOLLOW ME: @tracey.pattison “Who doesn’t love a one-pan comfort bake that’s on the table in UNDER 30 MINUTES? This one comes with crispy, soft gnocchi covered in stringy cheese.”– Lucy Nunes FOLLOW ME: @foodie.lucy22 ONE-POT BAKED GNOCCHI AND SAUSAGE (COVER RECIPE) SERVES 4 2 tbs extra virgin olive oil500g mozzarella & chive chicken sausages (or any fresh sausage you prefer)400g bottle basil and tomato sugo500g packet gnocchi½ cup (75g) pitted kalamata olives2 tbs oregano leaves, plus extra to serve65g provolone, cut into 1cm cubes125g buffalo mozzarella, torn150g truss cherry…

If there’s one ingredient that’s always in my kitchen cupboard, it’s a tin of tomatoes. They’re like a reliable friend that you know will be there exactly when you need them. Their beauty is not only in their flavour and colour but also their versatility – there aren’t many ingredients you could write over a hundred recipes for without scraping the culinary barrel. Tinned tomatoes have a distinct flavour and concentrated aroma which sets them apart from their fresh counterpart. Because tomatoes used for canning are harvested at peak ripeness, the natural sugars are captured and concentrated during processing. The natural acidity of tomatoes is also netted, which can add tanginess to dishes as well as brightening up sauces and stews. One of the reasons they improve the flavour of…

MIA DOLCI ITALIANI ORAZIO D’ELIA “As a good Italian, I love my coffee. And so I thought, why don’t I combine everyone’s favourite – a classic coffee-flavoured tiramisu – with something else very well-known, like a choux pastry? Bingo! Tiramichoux.” FOLLOW ME: @chef_orazio RESTAURANT PENDOLINO NINO ZOCCALI “Pandoro is a Veronese variation of panettone, which literally translates to ‘big bread’ thanks to its filling of raisins and peel. Pandoro, or ‘bread of gold’, differs as it has no peel or raisins in the mix. At Easter, it’s made into the shape of a dove, known as a ‘colomba’. Here, we’re using it in a unique way, as part of another classic Italian dessert – tiramisu.” FOLLOW ME: @chefninozoccali ROSA’S CANTEEN ROSA MITCHELL “Pistachio and ricotta are two of my favourite Sicilian ingredients.…

Enrico Tomelleri, chef and co-owner of Paski wine bar and restaurant in Sydney, grew up in Verona, and returns each year to visit family and friends and try new restaurants. Why it’s it’s worth visiting: Verona is a beautiful medieval town; a UNESCO World Heritage City full of history. It’s also very well located. It’s less than one hour’s drive from the biggest lake in Italy – Lake Garda – and the Lessini Mountains, and is right in between Venice and Milan. Verona is a small town, rich in enogastronomic (the art of food and wine pairing) traditions, with many iconic wine bars, osterie and restaurants. Verona is also known as ‘the city of love’ – this is where Shakespeare set Romeo and Juliet, and where you can visit what is…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… #1 RECIPE ON DELICIOUS.COM.AU Meatballs have been trending on our site, but it’s a vegetarian version that’s come out on top, with this recipe for aubergine dumplings alla parmigiana from Ottolenghi’s book FLAVOUR ranking at number one. Find the recipe + more ways to get the ball rolling on dinner at delicious.com.au RECIPE: @ottolenghi PHOTO: @jonathan.lovekin LETTER OF THE MONTH… For years, I’ve been looking for something else to do with my homegrown cumquats other than marmalade. When I saw the recipe for cumquat-glazed ham with pickled cumquats in the December 2023 issue, I was excited to make it rather than my usual rhubarb glaze. The glaze was so easy to make and the appearance of the ham after cooking was…

Our Digital Editor and dining expert Erina Starkey on what’s hot right now. Restaurants are getting off the gravy train and instead embracing béarnaise, a luscious French sauce that goes with absolutely everything. WHAT’S HOT: Around the time that steak and chips became steak frites, we saw mushroom sauce silently shuffled off the menu. Peppercorn has also gone and jus just disappeared. (Don’t get us started on steak Diane). In their place, we’ve seen a cascade of béarnaise, a satin-soft sauce made from a butter and yolk emulsion lifted with aromatic herbs. The beauty of béarnaise is that you can use it anywhere. You can smother it on meat and seafood. Dip chips in it. Pour it over roasted veg. You can even have it with your eggs. WHY:An offspring…

CURATED BY REBECCA BUTTROSE: @rebecca_buttrose…

We invite you to step into the enchanting world of pecorino. This venerable patriarch of Italian cheeses has impressive origins that trace back to the grandeur of Ancient Rome. Derived from the Italian word pecora, meaning ‘sheep’, pecorino comes in a diverse spectrum of shapes, sizes and flavours – it’s a true chameleon of Italian sheep’s milk cheese. A hot tip when buying your pecorino is to look at the latter part of its name – it will provide clues about the region or town that it’s from. For example, the iconic pecorino Romano, which was initially crafted on the outskirts of Rome to sustain Roman legions as part of their daily rations of bread and farro soup. As demand for the cheese increased, farmers looked towards the island of…

The glorious culinary inventions the Italians have brought us should be celebrated, as should the much-loved versions that you create at home. Italians are famed for inventions; inventions that shape how we live today, from shopping centres and newspapers to the first wireless image transmissions. It is in the area of food, however, where Italians really excel. The bloke who invented the battery is also credited with making the first potato gnocchi. Then there was the fork, the espresso machine, gelato, broccoli, dried pasta, pizza and the breadstick. Italian inventions, all. They’re even credited with introducing the French to haute cuisine, after Catherine de’ Medici arrived with a brigade of chefs to cater her wedding to Henry Philip II. Other key culinary inventions include the first cookbook – written by…

“YOU CAN SIT DOWN AND ORDER A SALUMI PLATE, WATCH US SLICE IT, THEN EAT IT, AND THEN BUY MORE TO TAKE HOME.” RECIPE NOTES: Squacquerone is a soft fresh curd cheese with a delicately tangy flavour. Substitute stracchino, buffalo mozzarella, stracciatella or seasoned ricotta. You can deep-fry the polenta a few hours ahead of time. It all started with a tiny sandwich shop. When former chef and travel agent Jake Cassar opened Mortadeli in the midst of Victoria’s lockdowns in 2021, the idea was to sell sandwiches, along with coffee and a few premium deli items. “At the start, it was just antipasto, cheese, stuff you couldn’t get in Torquay,” Cassar says. “I used to travel a lot, and I was missing Europe. So I thought, I’m going to…

Pasta is the most popular of Italy’s many culinary delights. Its almost infinite variety means that it can take pride of place on the most sophisticated tables, and also satisfy the need for fast yet tasty food. One thing is certain: this “absurd Italian culinary religion”, as writer and founder of the Futurist movement Filippo Marinetti referred to it in the 1930s, remains the most Italian of all foods. It is synonymous with Italy, playing a huge part in its worldwide fame, and is a symbol of the ingenuity of the Italian people. Every city, town, region and village in Italy has its own method of making pasta: the shape, sauce, filling and even the dough varies, and each is enriched with personal touches. For Italians, the only way pasta…

“Viking prides itself on a destination focused approach to cruising, with immersive shore excursions that are sure to please everyone.” There are few better ways to begin a tour of Italy than stepping off The Gritti Palace pier and gliding through Venice’s Venice’s Grand Canal on a vintage motor launch. It’s It’s a late October afternoon and I’m I'm en route to the town of Chioggia on the Venetian Lagoon. Here, the luxurious Viking Jupiter cruise ship is waiting to take me on an 8-day ‘Italian 'Italian Sojourn’ Sojourn' voyage, which will traverse ‘the 'the boot’ boot' of Italy from tip to toe. VENETIAN SPLENDOUR The best way to explore Venice is by getting lost in the labyrinth of narrow alleyways. So, after our first night on board, I’ve I've…