Innholdsfortegnelse for May 2024 i delicious

1. Acidity: Freshness and crispness do wonders to counterbalance rich dishes while also helping to lift lighter ones. Try semillon, riesling, tart and dry ciders and bitter beers. 2. Tannins: The tannins in red wines and traditional ciders are an excellent foil for heartier food. Sangiovese, nebbiolo, proper cider and orange wines work well here. 3. Bitterness: Bitter beverages, like some beers, amaros, vermouths and digestifs, do surprisingly well with food by lending dryness and herbal bite. Experimenting with such is very fun.…

Cameron Matthews wasn’t planning on working in a pub. The fine-dining chef was focused on another idea entirely; one that he decided to call up his mate Ben Johnston, regenerative producer from The Falls Farm, to discuss. “I was thinking about doing something at the farm over the Christmas period,” Matthews says. “Kind of along the lines of Ben Shewry’s Attica Summer Camp pop-up. So I rang Ben and we met up across the road from the Mapleton Tavern, and he let me rattle on for about an hour, and then he said, ‘What about that?’ and pointed at the pub. And it was like, ‘Yeah, let’s do it!’ It was an absolute no-brainer.” “I LIKE ‘UGLY’ VEGETABLES – I THINK THEY’RE REALLY COOL AND INTERESTING”—Cameron Matthews Johnston and his…

Shiraz has been a gateway wine for many Australians, including myself. But in our pursuit to be introduced to ever more diverse varieties, styles, regions and boundaries, perhaps we should stop and take a minute to reflect on the spirit of ‘back to basics’ with this stalwart varietal. Phase Three Wines is a back-to-basics story. After years of battling the Sydney rat race, running bottle shops and even owning a fish and chip joint, Phase Three Wines owner Ben Kelley threw it all in and moved with his family to the Barossa in 2019 to establish a truffle farm. That’s like me deciding now is the right time to start rollerblading. (There is no right time to start rollerblading.) Kelley and his family are only just now producing truffles, so…

AIOLI MAKES 1 CUP (250ML) 2 garlic cloves, crushed2 egg yolks1 tbs lemon juice1 cup (250ml) grapeseed oil Place the garlic, yolks and juice in a small food processor and whiz until smooth. With the motor running, slowly add the oil in a slow steady stream. Season with salt flakes and freshly ground black pepper. Adjust texture by adding a little hot water if needed, or add a little more lemon juice for acidity. NOTE: Aioli will keep in a sterilised jar in the fridge for up to 2 weeks. MINT SAUCE MAKES ⅔ CUP (160 ML) This fresher alternative to the usual store-bought varieties suits being drizzled over grilled fish or seafood and, of course, any traditional roast lamb, chicken or pork. For a vegan or vegetarian meal, toss…

When it comes to cooking chicken, Danielle Alvarez knows how to do it best. “I much prefer to buy a whole chicken or two and either roast them whole and then use the carcass to make a chicken broth, or cut up the chicken pieces myself,” the chef says. “The chicken tastes so much better – it’s juicier, more tender and you get much better value for money!” So, what are Alvarez’s golden rules for a golden chook? “When it comes to cooking chicken, the rules for me are, number one: start with a quality chicken. Number two: dry out the skin overnight. Lay your chicken pieces or the whole chook on a tray with the breast up, and don’t cover it. This ensures you’ll get crispy skin, which we…

STICKY TURKEY STIR-FRY SERVES 4 ¼ cup (60ml) oyster sauce2 tbs soy sauce1 tbs dark soy sauce1 tbs mirin850g frozen udon noodles1 bunch broccolini, large stems split1 tbs sesame oil500g turkey mince6 garlic cloves, crushed3 long green shallots, cut into 5cm lengths on the diagonalWhite pepper, to seasonSliced long green chilli, to serve (optional) Combine the oyster sauce, soy sauces and mirin in a small bowl. Bring a large pot of water to the boil. Add noodles and broccolini and cook, stirring to loosen the noodles, for 2-3 minutes. Drain. Meanwhile, heat the oil in a large wok or frypan over high heat. Break up mince and add to pan. Cook without stirring, for 3 minutes to allow mince to get some colour, then stir-fry to further break up mince.…

“THE PEOPLE OF MARSEILLE SAY THEY ARE PROUDLY MARSEILLAIS, AS OPPOSED TO BEING SOLELY FRENCH.”FOLLOW ME: @simonbajada France’s second most populous city is blooming. More boisterous than Paris, Marseille is shedding its reputation as just another gritty port city. Ever since Marseille was named the European Capital of Culture in 2013 – and the TGV train started zooming Parisians south in just 3.5 hours – small boutiques, bistros and cafes have kept on continually popping up across each of the city’s arrondissements. A lot of this growth is fairly recent, says Pierre Espiet, of local wine bar Sarment. “Since the pandemic, many people have found it easier to open up a small grocer or artisanal store here, rather than in Paris, for example,” he says. “There’s a different energy. You…

The last time I visited Milos – one of the 220 isles that make up the Cyclades Islands – was in 2019. It was by no means ‘undiscovered’ four years ago, but it was teetering on the precipice of going viral on social media. Today, search ‘Milos’ on TikTok or Instagram and you’ll be flooded with videos of the island’s dramatic volcanic beaches and tiny fishing villages. Considering the social media fame the island has garnered in a few short years, I was expecting to discover it completely changed. Day beds on beaches going for an eye-watering price, restaurant brands serving up fancy meals, hotel chains snatching up prime real estate – what usually happens when hidden Greek islands are ‘discovered’. Thankfully, I find this isn’t the case at all.…

SYDNEY WEDNESDAY, MAY 1 2-4PM LONG LUNCH ON LOFTUS Turn on the out-of-office and join us for a lazy long lunch on Loftus Street. The bright minds from neighbouring venues, including Grana and Lana, have come together on a generous three-course meal for a foodie street party that will blow the cobwebs out of the midweek. 6-9PM BONDI TO BISTRO For one night only, Alex Prichard is bringing Bondi’s iconic Icebergs Dining Room and Bar to the Sydney CBD. Guest chef Prichard’s signature coastal cuisine meets Bistro George head chef Steve Sinclair’s elegant take on Euro/Oz bistro classics in a very special four-course menu. ALL NIGHT JACKSON’S ON GEORGE Join the party at Jacksons on George Public Bar and be among the first to sample a special month-long selection of…

ANCHOVY BANDIT Partake in the Anchovy aperitivo hour and wrap your hands around a pizza pie plus a Peroni, glass of Pink Fizz or Paloma cocktail for just $25. Weekdays between 5-6pm only. FINO VINO Take a shortcut to the Barossa with a 3-course ‘Express Menu’ at Fino Vino this May, including a glass of wine, for $55 a head. Available Tuesday to Saturday for lunch, and all day Wednesday to Friday. Maximum bookings of 6 people. DAUGHTER IN LAW, ADELAIDE Dine in during May, and score 25% off any food items you order from the vibrant Indian menu. Available to all American Express Card holders; bookings online. SALOPIAN INN Get a taste of Karena Armstrong’s McLaren Vale with the $45 Lunch Time Snacks + Sips menu. Every day brings…

THE MOST DELICIOUS month of the year is back, and we can’t wait to share it with you. For five years, we have marked May with a month of delectable events, experiences and dining offers designed to whet your appetite. This American Express delicious. Month Out is shaping up to be our best yet. Here at delicious., we welcome any excuse to eat out and support Australia’s incredible restaurants, cafes, pubs, providores and bars. No matter how modest or extravagant the experience, for us, every dinner, lunch, post-work drink or spontaneous catch-up is a good reason to try something new. Working alongside talent from our country’s varied and ever-evolving hospitality scene is a constant source of joy for us; from the most unassuming neighbourhood bakery to the glitziest fine diner.…

Formy 19th birthday, the only thing on my wish list was a subscription to delicious. magazine. Living in my first share house and navigating the shops on a student budget, I’d exhausted the recipes I knew by heart (thank you, bolognese, for your years of service) and was hungry to expand my repertoire. But it wasn’t elaborate desserts or complicated dinner party ideas I gravitated towards. It was a retro French onion soup (a decadence achievable on a shoestring), classic stripped-back pasta dishes and versatile Chinese sauce bases and Indian spice blends. They were the basics that helped me start to explore both technique and produce, and probably still inform how I cook today. ‘Basic’ doesn’t necessarily mean ‘boring’. Basics are the foundation upon which we build, experiment and innovate.…

For years, Fromager d’Affinois has graced nearly every cheeseboard in Australia. We’re boldly stating that it has more than earned its title as Australia’s favourite fancy French cheese – and the simple reason is, it’s freakin’ delicious. Originating from the lush Rhône region of France, Fromager d’Affinois is a modern culinary marvel. Crafted by Fromagerie Guilloteau, this soft cheese blends tradition with cutting-edge innovation. The secret behind its heavenly attributes is a process known as ‘ultra-filtration’, which enhances creaminess, taking its silky mouthfeel to the next level. The careful selection of traditional surface moulds also adds complexity that will leave even the snobbiest cheese connoisseur returning for more. Think dreamy, creamy and buttery, with nuanced hints of mushrooms and almonds. For us, Fromager d’Affinois isn’t just a cheese. Thanks to…

Over the last few years, as a global financial crisis staggered into a global pandemic and then into rampant inflation that has effectively shrunk the value of our wages, pension and welfare payments, there has been an increasing focus on budget recipes that appeal to the savvy saver and careful consumer. These usually revolve around the sort of carb-centric dishes that the impoverished peasantry have fed off for centuries, or those that embrace secondary cuts and slow cooking. In all this time, however, I have never seen – not even once – a recipe for souffle that promotes the budget-friendly nature of this dish. Even though the souffle has all the fine-dining airs and graces of lobster Thermidor and tournedos Rossini, it does not rely on expensive ingredients (after all,…

HELLY RAICHURA’S INDIAN SPICY STUFFED ONIONS SERVES 4 (AS A SIDE) 500g baby onions¼ cup (60ml) mustard oil1 large onion, finely chopped6 garlic cloves, crushed5cm piece (25g) fresh ginger, finely grated1 long green chilli, finely chopped250g crushed tomatoesParatha flatbreads and yoghurt, to serve MASALA ⅓ cup (50g) crushed roasted peanuts2 tbs mustard oil6 garlic cloves, crushed5cm piece (25g) fresh ginger, finely grated½ bunch coriander, finely chopped, plus extra sprigs, to serve1½ tsp each amchur (dried green mango) powder and fennel seed powder (from Indian grocers)1 tsp each garam masala, turmeric, roasted cumin powder, caster sugar, kasoori methi (dried fenugreek leaves, from Indian grocers)Pinch of asafoetida powder (ferula gum resin, from Indian grocers) Mix all the masala ingredients in a medium bowl until well combined. Peel the baby onions, then quarter…

“Dessert is SO JOYFUL. It makes me smile just thinking about it, and it’s even better when you get to make it and share with others.” Dessert is the best part of a meal. I’ve always felt the need for something sweet after eating. But it’s the anticipation of dessert that I find most exciting. Dessert is the feeling of knowing the night isn’t quite over. It’s the joy of bringing a dish to the table and watching everyone’s eyes light up. I’m typically the designated dessert person. The one who volunteers (or is volunteered) to bring along something sweet, and it’s a role I love and take very seriously. The person bringing dessert has much to consider. So if you’re the designated dessert person or you’re bringing dessert for…

SARAKINIKO The picturesque coastline of white volcanic moonscape formations. A popular spot for brave rock jumpers. MANDRAKIA A charming fishing village, with a busy restaurant ideal for a seafood lunch, Medusa. KLEFTIKO A popular destination for all boats is this stunning part of the Milos coastline, with fluorescent turquoise waters to dive into. PLAKA A town at one of the highest points on the island, with a maze of whitewashed stairs, shops and restaurants. Utopia Cafe is a popular choice for sunset cocktails. POLLONIA A bustling little village with a strip of restaurants overlooking a bay of fishing boats. KLIMA A scenic fishing village with vibrant-coloured fishing huts along the water’s edge. Take a dip to cool off after lunch at local restaurant, Astakas. Try the stuffed squid or the…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING... 1,135 LIKES, 319 SAVES It’s everyone’s favourite Italian dessert, but in slice form. No wonder this beautiful bake by pastry chef Carina La Delfa was such a hit on socials. Find the recipe + more super slices at delicious.com.au RECIPE: @lumos_bakery_ PHOTO: @bendearnley STYLING: @emmatknowles LETTER OF THE MONTH… My husband and I always look forward to getting our delicious. magazine. He loves matching wine with the new recipes I make from it. Just because we are older (77 and 81) doesn’t mean we should not enjoy food and wine. The April issue was full of amazing recipes. This week I made the creamy mushroom pie matched with a Bests pinot noir, and then the autumn pear streusel cake. Both were…

A bakery K-naissance is happening across the country. Look a little closer and you might just find kimchi in your croissants and red beans in your buns. WHAT’S HOT: While Korean food, movies and music continue to trend across the globe, one of the most accessible ways you can immerse yourself in one of the world’s coolest cultures is at a bakery. You might recognise the familiar shape of croissants and danishes, but peel back the layers and you’ll discover unique flavours and textures that reflect South Korean tastes. Major chains like Tous Le Jours and Paris Baguette haven’t yet made it to our shores, but we’ve been lucky to see a black-sesame-seed-sprinkling of new independent K-bakeries across our cities. Stack your tray with sweet buns with a crunchy sugar…

CURATED BY REBECCA BUTTROSE: @rebecca_buttrose…

My not-so-secret secret is that I’m a card-carrying lover of old-school, good-school Australian wines. This means you’ll find Hunter semillon and Swan Valley chenin blanc in my esky – two of Australia’s most iconic white wine styles. They drink superbly and work magic with seafood – try Brokenwood, De Iuliis, Harkham, M&J Becker and Mt Pleasant. Oaked-up Barossa shiraz isn’t on high rotation for me; I typically seek out ‘younger’ generation producers who manage potency of flavour without overt alcohol or oak taking away from the grapes’ natural expression. Managing this with aplomb are Sami-Odi, Spinifex and John Duval. Fortified wines might not hold the same allure, but amazing things happen in Rutherglen and Swan Valley, where climate and grape varieties find synergy in these rich, unctuous wines. Morris, Stanton…

This dish brings my love of mushrooms, pickling and breakfast all together in one delicious dish. The variety of mushrooms gives you the perfect blend of texture and flavour, all brought together with sweet and sour notes from pickling, and the nutty earthiness of wattleseed. Wattleseeds… what can I say? They’re just awesome! When finely ground, you get robust flavours of hazelnut and bitter chocolate, as well as coffee aromas. When using the whole seed, it absorbs liquids and expands, while still keeping its crunch. Adding wattleseeds both to the mushrooms and the crumpets will give you a well-rounded balance of flavours. People can get a little nervous when making hollandaise, but the trick is not to stop once you start whisking, until all the ingredients are fully combined. Trust…

The universally loved crispy chicken – from Austrian schnitzel and Korean fried chicken to the westernised lemon chicken at your local Chinese restaurant – is found in all corners of the world. Lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheat’s preserved lemon paste and plenty of fresh lemon to brighten it up. Yotam Ottolenghi is chef-patron of the London-based Ottolenghi delis and NOPI and ROVI restaurants. He has published 10 internationally best-selling cookbooks – his latest is Extra Good Things, published by Penguin Random House. DOUBLE LEMON CHICKEN SERVES 4 2 medium egg whites (about 60g total) (save the yolks to make a hollandaise – see p 43 or p 46)1½ tbs soy…

There is a reason they call South Africa the ‘Rainbow Nation’ – and it’s not just because of its natural beauty; it’s because of its people. Boasting eleven official languages, South Africa is a mosaic of cultures, a place that today recognises and embraces rich variety. From a food perspective, this celebration of colour, where customs converge and traditions entwine, results in a cuisine made up of a spectacularly vibrant palette. South Africa’s culinary scene is much like its famed potjie pot – a bubbling combination of flavours, traditions and ingredients from every corner of the globe. Southeast Asian, Dutch, Indian, British, European and African indigenous food influences collide to create a national cuisine as varied as its people. Fiery spices from Indian curries gently mingling with a hearty Afrikaans…

“Baking is all about confidence, and having a few basic melt-and-mix recipes like this in your arsenal – recipes that you can really master – is perfect for growing that confidence. I love how approachable these simple cakes are. Sometimes I just want the instant gratification of mixing a few different ingredients together and knowing that a great product is going to be pulled out of the oven. But then, being able to then dress them up, make them special and really make them your own… that allows you to really let your personality shine through your bakes! The best baking tip I can give you is to not overthink the entire process! There is so much conversation around baking being a science, and yes, while there are scientific reactions…

Curtis Stone has a thing about fire. “It’s not just something you cook on. It’s something you gather around, to tell stories or simply to sit in silence staring at it,” he says. “The way it looks, the way it smells – you can get lost in it.” Fire sits at the heart of Stone’s newest restaurant, Woodend. Built around an open grill and a charcoal oven, the restaurant is named for the Victorian town where Stone’s grandparents lived, but it’s a long way from Australia. This Woodend is part of the five-star Maroma, A Belmond Hotel that sits on a stretch of Caribbean coastline that is Mexico’s Riviera Maya. Tucked between the ocean and the jungle, Maroma cocoons its guests in a private sanctuary that offers a sense of…

Why it’s special: Istanbul is the only city in the world located in two continents – it’s divided by the busy Bosphorus Strait, with three bridges and an underpass linking the two sides. The bustling European side is the historic and financial side; the Anatolian/Asian side (where I was born) is quieter and more relaxed. Historically, it’s one of the most unique cities in the world, being the capital to three world-ruling empires – Roman, Byzantine and Ottoman. You can still experience all these layers of culture in monuments, water canals, cisterns and temples scattered around the city. Istanbul is also the centre of business, culture and art in Türkiye. Whereto stay: Many tourists stay in the historic city around Sultanahmet Square, but I prefer the Galata area – there…

SYDNEY MERIVALE Enjoy a weekday lunch in May at Bert’s Bar and Brasserie, Una Más, Hotel Centennial, Queen Chow Enmore, Queen Chow Manly or The Paddington and you’ll score 25% off your bill. Reservations only, full T&Cs online. LOULOU BISTRO Milsons Point’s favourite bistro is sharing an array of offers in May: from a prix fixe lunch menu and Tuesday and Wednesday night BYO to a chef’s table experience and a French take on a Sunday roast. Find all offers online. BAR COPAINS Dine at this cult Surry Hills wine bar between Monday and Thursday in May and they’ll shout you a glass of sparkling on arrival. One per guest. HOUSE MADE HOSPITALITY For the ‘Made for Bottomless’ offer in May, book lunch or dinner for four or more at Promenade Bondi or Lana…

CUTLER & CO Andrew McConnell’s Gertrude Street flagship celebrates the best of our ocean’s harvest this May with a 5-course seafood menu for $180 per person. Available every night across the bar and dining room. ENTER VIA LAUNDRY Experience the freshly minted bar at this Indian fine diner with a limited-edition set-course menu, including 3 street food snacks and 3 cocktails. At the bar only, no dietaries possible, from Wed to Sat. SARDINE DINING Make the pilgrimage to Paynesville’s landmark restaurant for a 2- or 3-course ($44pp/$55pp) set lunch menu showcasing the chef’s favourite dishes. Available Wednesday to Saturday, 12-2pm. BRAE RESTAURANT Visit this destination restaurant mid-week in May, on Wednesday or Thursday, and go into the draw to win back the cost of your meal, plus a Brae Farm…

STANLEY RESTAURANT Head chef Louis Tikaram has curated an unforgettable experience for Stanley’s Qld Seafood Banquet. Available 7 days, lunch and dinner, May 1-31, excluding Mother’s Day (May 12), 2-guest minimum. BISOU BISOU Mention “delicious. Month Out” when pre-ordering Bisou’s $45 Sunday Roast banquet and receive a complimentary glass of wine or tap beer. Bookings only, Sunday, 12pm to late. BYBLOS BRISBANE Bring a dining companion for lunch Tuesday to Friday and share a generous Lebanese mixed platter for two for just $69. Available 12-3pm, maximum 2 people per platter. CASA CHOW In May, enjoy Casa Chow’s 3-course Sharing Menu for $39 a head, and opt to match South American wines for just $59 per person. Wednesday-Saturday, 5pm onwards. DONNA CHANG Join Donna Chang for an Express Yum Cha lunch every…

SYDNEY SHOP SMALL DINING VILLAGE, CUSTOMS HOUSE SQUARE WEDNESDAY, MAY 1, 10AM-3PM Start the month off in style at the launch celebration for American Express delicious. Month Out. Held at Customs House Square in the centre of bustling Sydney, some of the city’s best Shop Small dining venues will be serving a selection of their mostloved items for purchase. Keep your eyes out for some other special surprises, live entertainment and giveaways on the day. Everyone is welcome. View the full line-up at amex.com.au/delicious MORE VENUES TO TRY BOTTEGA COCO • HAPPYFIELD • HARRY’S • PETERMEN • PONY DINING • QUEEN CHOW MANLY • VIAND MELBOURNE DAUGHTER IN LAW In the busy laneways of Melbourne’s CBD, you’ll find this self-dubbed ‘unauthentic’ Australian-Indian bar and restaurant. Daughter in Law’s rose-coloured interiors…