Innholdsfortegnelse for July 2024 i delicious

Bengali fried chicken with chilli aioli; Jalapeno pakora, p 62 NON8 Torched Apple & Oolong “The acidity in apple and verjuice cuts through the fat of fried chicken; the ginger complements the spice of the jalapeno.” Dal gosht (Lamb shanks with chana dal curry), p 60 NON7 Stewed Cherry & Coffee “The spice here complements the garam masala in the dish.” Baesuk (Korean poached pears), p 72 NON1 Salted Raspberry & Chamomile “The sweet flavours of the raspberry go with the sweetness of the honey syrup.” “Pair boldly: match intensity, complement flavours and trust your tastebuds.” Aaron Trotman, NON Founder and CEO…

On the ground floor of Wynyard’s busy MetCentre, in Sydney’s CBD, a small eatery is bringing about big change. Kabul Social is a social enterprise restaurant that sells delicious Afghan food while also providing meals to those in need, and training and employment opportunities for those seeking asylum. At the kitchen’s helm is head chef Roya Moeen, who arrived in Australia from Afghanistan with her husband, son and daughter in 2018. When she was younger, Moeen had dreams of studying law, but being a young woman in Afghanistan at the time, this was not a possibililty. “I wanted to go to university,” she says. “But when the Taliban came, I was very scared. I couldn’t go outside.” Moeen went on to marry, and worked as a chef in her husband’s…

RAISING THE BAR Melbourne whisky pioneer Starward has revealed its new-look premises after an overhaul of the original Port Melbourne distillery door. As well as tours and tastings of the golden drop, the Starward Distillery & Bar is now offering a food menu by former Eau De Vie chef Drew Traynor, including a three-course menu paired to three signautre drams. Leave the car at home for this one. STARWARD DISTILLERY & BAR 50 Bertie Street, Port Melbourne @starwardwhisky Testing phase A pre-release Australian un-aged rum has won Best Spiced Cane Spirit at the 2024 World Rum Awards. Distiller duo Felix Clark and Corinna Kovner steeped their White Cane Spirit to create Ester Tester Spiced Cane Spirit, imbuing the purity of agricole rum with rich, spiced notes. $84. Head for the…

Jo Barrett has long been known for her commitment to sustainability. And it’s not just about preserving the planet. At Barrett’s previous restaurant, Little Picket in Victoria, all produce was sourced from nearby small-scale, sustainably run farms and gardens – for a reason. “You notice the variance within a season from food grown in proper soil; you just don’t get that from monoculture farming,” she says. “Take a tomato – from the start of the season, then as it grows, through to end of season, it’s vastly different and can have a huge array of cooking applications. For a chef, it’s really exciting, because you get these subtle variances that have a different effect on how you should cook and prepare them, which is then passed on to the diner.”…

This comforting dish lands somewhere between a lasagne and a pie. Thinly sliced butternut pumpkin and broken dried lasagne sheets are all tossed together in one bowl with cheese, spices and a red pepper sauce, then pressed into a cake pan before baking, at which point everything softens and cooks together into imperfectly perfect layers. A simple bechamel topping is made while your pie is in the oven. 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. BUTTERNUT PUMPKIN LASAGNE PIE SERVES 6 You’ll need a 24.5cm springform cake pan. 2 tbs extra virgin olive oil, plus extra,to grease8 garlic cloves, roughly chopped1½ tbs tomato paste3…

“Moon Mart started as a lockdown project, making kimchi and traditional Korean condiments, and has grown into a cafe which serves Korean and Japanese food inspired by tradition but also the fun new side of Tokyo konbini (convenience stores) and Seoul cafes. When I opened Moon Park in 2013, there were not a lot of restaurants exploring Korean food, beyond fried chicken and barbecue, and I thought it would be interesting and unique to show the other parts of Korean food that I grew up with and love. I think the fundamental flavours of Korean food are the fermented seasonings that add depth and create deliciousness… A well-stocked Korean pantry should contain soy sauce, gochujang, fish sauce, gochugaru and sesame oil. Every weekend at Moon Mart, we do a special…

Dining trends are sure to come and go, but French cuisine will always be in style. It’s classic. It’s elegant. It’s like the little black dress of the food world. “Traditional French food is not about trying to create flavours you’ve never tried before,” says Guillaume Brahimi, one of Australia’s most celebrated French chefs. “We’re just taking the best produce of the season and cooking it very simply.” When asked to share his favourite French dishes with delicious., Brahimi admits the list would be far too long for one magazine to hold, but these recipes are the ones he loves to make most when it’s cold outside. Because even after a career spanning more than four decades (beginning at the age of 14), this chef will never tire of spending…

HIGH BAR Reduce single-use plastic (and space in your carry-on) with the Kitsch Shea Butter Conditioning Bar. It’ll hydrate hair dried out from air travel – simply rub between hands and distribute through strands post shampoo. $29, mykitsch.com KISS THIS Director Sofia Coppola has teamed up with luxe skincare brand Augustinus Bader on a trio of tinted lip balms, designed to plump, nourish and soften lips. Choose from three sheer, buildable shades. $66, augustinusbader.com GO NUTS D.S & Durga’s limited-edition pistachio fragrance was so popular, they’ve now added the scent to the line permanently. This travel-friendly Pistachio Pocket Perfume will keep you smelling sweet on the go. $125, mecca.com DRINK IT IN Rehydrate your skin after a long flight with bareMinerals Butter Drench Restorive Rich Cream. Its ultra-rich formulation intensely…

Antony McNeil, Singapore Airlines’ Global Food & Beverage Director, is based in Singapore. Here, he shares his favourite places to eat, stay and go. What makes Singapore special? Singapore is a fabulous food destination that lends itself to exploration. You can find me weaving a path through the narrow streets of Chinatown, or at my favourite local haunts in Katong-Joo Chiat, famous for its colourful rows of traditional Peranakan shophouses, dating back to the 1920s and ’30s. You’ll find everything from a three-Michelin-star-rated experience to a simple satay, Hainanese chicken rice or ice-cold beer in one of Singapore’s many hawker centres. If you want to gain a true understanding of what this country is about, you need to immerse yourself in the local culture and cuisine. Whereto stay: One of…

Food and travel have always been inextricably intertwined in my mind. Exploring an unfamiliar food culture is one of the best gifts that travel gives us; often it’s the memory of a revelatory dish or a restaurant stumbled across by chance that stays with me long after my bags are unpacked and life has gone back to normal. I’m hardly alone in feeling this way – surveys have found, again and again, that food is one of the top deciding factors when Australians are settling on a travel destination. After all, what is Hanoi without pho or bun cha? What is Naples without pizza? That doesn’t mean, however, that you need a passport to broaden your culinary horizons. People from more than 200 different nations and hundreds more ethnicities call…

CURATED BY REBECCA BUTTROSE: @rebecca_buttrose…

Getting to know French wine is a pleasurable task, although for many, a road map is needed to make sense of historical French wine laws. Most labels won’t show the grape variety like we do in the Antipodes; knowing what appellation (region) produces which kind of wines is the essence of it. The handy thing about these appellation laws is that you can more or less work to generalisations about what variety/ies are planted in each – for example, in Burgundy, where some of the world’s finest wines emerge, it’s likely chardonnay or pinot noir. Both soar with roast chicken, a local specialty. France’s best-known region for shiraz (‘syrah’ over there) is the Rhône Valley. If you’re keen on Australian riesling, then look no further than the luminary French region…

Whenever I feel homesick, I crave yams. Growing up, I would watch my grandmothers and aunties dig up the cassava in the garden; then they would sit around yarning and skinning yams to prepare them for cooking in a traditional underground oven, called a kup mari. My aunties in their bright coloured dresses would sit with giant metal enamel bowls, grating cassava by hand, then rinsing them through water and squeezing out the liquid. Once the water settled and all the sediment sat at the bottom, they would drain off the water to reveal the starch, which then turned into food. These are the memories I carry with me every day, when I’m out hunting and gathering in the city. This recipe showcases my love of yams, sea succulents and…

Sometimes, we all cringe. You know the moment. There’s a table of loud Aussies in that cute little trattoria drawing disapproving glances from the nonna making the gnocchi. Uncaring of their impact, these are the types who feel (and act) entitled by the fact they’re paying for the experience. It’s no wonder certain posh Tokyo sushi places have a separate floor for shouty gaijin (outsiders), and why Australian tourists often find themselves in a separate room out the back at that Parisian gastrodome, along with all the Americans sporting ‘fanny packs’. Is there anything worse than being mistaken for an American in Paris? It’s almost as bad as being caught wearing a fanny pack. The major downside to all this is that when you’re separated from the locals, you miss…

“Sweet fennel, umami parmesan and a splash of zesty lemon make a great combination. Finish with toasted pine nuts for crunch.”—Lucy Nunes FOLLOW ME: @foodie.lucy22 FENNEL & LEMON RISOTTO ITALY SERVES 4 1 leek, trimmed, well washed2 tbs extra virgin olive oil1 large fennel bulb, thinly sliced1 ¾ cups (385g) arborio rice1 cup (250ml) dry white wine4 cups (1L) chicken stock, warmed⅔ cup (50g) finely grated parmesan, plus extra, to serve1 ½ tbs lemon juice50g butter, chopped⅓ cup (50g) pine nuts1 tsp fennel seeds¼ cup finely chopped flat-leaf parsleyFinely grated zest of 1 lemon Cut away green part of leek and save for a stock or soup. Finely chop white part. Heat the oil in a large saucepan over medium heat. Cook the fennel and leek, stirring occasionally, for 5…

TRES LECHES SARAI CASTILLO SERVES 12 You’ll need a 32 x 22cm, 5cm-high baking dish. 6 large eggs150g caster sugar1 tbs vanilla essence, plus 2 tsp extra1 ½ tbs vegetable oil1 ⅓ cups (200g) plain flour1 tsp baking powder395g can sweetened condensed milk340ml can evaporated milk400ml can coconut cream600ml thickened creamMixed berries, to serve (we used strawberries, blackberries and raspberries) Preheat oven to 180°C/160°C fan-forced. Grease a 32 x 22cm, 5cm-high baking dish. Place the eggs, sugar and 1 tbs vanilla in a stand mixer fitted with the whisk attachment. Whisk for 15 minutes until tripled in volume. With the motor running on low, slowly pour in the oil. Sift the flour and baking powder into a bowl, then gently fold through the egg mixture until just combined. Pour into…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 4,257 LIKES / 1,673 COMMENTS If anyone knows how to bake a mean scone, it’s the legendary women of the CWA. And you guys were pretty happy when we shared their recipe. Find it at delicious.com.au RECIPE: @thecwavic PHOTO: @alanjensen STYLING: @davidmorgan.co LETTER OF THE MONTH… I live in a house full of boys, with my husband and two sons. They are big meat-lovers and, like most mothers, I struggle to sneak some vegetables into their diet. But thanks to delicious. magazine, I have been able to achieve the near impossible – vegetarian night! Now a weekly staple in our home, I look forward to expanding my vegetarian recipe repertoire, scouring the latest issue for our next favourite meal. The root…

Tongue is the dish on everyone’s lips these days. The glorious glossa has made it back onto menus, and this time around it’s had a mouth-watering update. WHAT’S HOT: A lot of chefs have their tongues out at the moment. Instead of the grey boiled slabs we’ve seen in the past, the new way chefs are showing off this muscle meat is with a pink ruffled brochette. The meat is typically brined, poached, peeled and shaved; the soft folds elegantly threaded on a skewer. The kebab is then kissed by coals and licked by the flames to form a crisp caramelised crust around the edges. WHY: It’s a combination of curiosity from diners and cost-cutting from chefs. Tongue is an adventurous ingredient that people don’t generally cook for themselves at…

Recently, I was on a 4WD camping trip with friends and family. After a long day on the road and a satisfying meal, someone pulled out the most unexpected thing you could imagine at a remote campsite, with the possible exception of an ice cream cake – Calvados. French apple brandy and zero-star lodgings: the perfect combination no one’s ever heard of. Calvados is made similarly to Cognac, but with apples instead of grapes, and hails from the orchard-filled Normandy region of western France. Both brandies are barrel-aged, complex and high in alcohol, but Calvados has definite apple and pear notes, with a slight acidity that makes it perfect as an aperitif, or for after a day spent digging a 4WD out of a sand trap that male machismo blindly…

In a nutshell, regenerative farming is about working in harmony with nature. The focus is on rehabilitating and nurturing the soil that grows our food, encouraging biodiversity and ensuring that our natural resources can continue to support our needs, now and well into the future. And the results speak (and taste) for themselves. “We coexist” Burraduc Buffalo is a regeneratively managed dairy farm in the NSW Myall Lakes district. delicious. Harvey Norman Produce Award winners Elena and Andrei Swegen are renowned for their exquisite dairy products, made from buffalo that are not separated from their calves until weaning. But the lengths the Swegens go to at their 100-acre property extend far beyond caring for their livestock. Elena has a background in soil science, and their lush pastures are proof of…

Fontina is a firm, brine-washed stinker that originates in Italy. The OG, Fontina d’Aosta, is made from raw Valdostana cow’s milk and is named after the beautiful village of Fontinaz, high in the Italian Alps. Unfortunately, this cheese is illegal in Australia. But the good news is that, like anything noteworthy, people have copied it (some better than others) and today, Fontina styles can be found throughout the world. That being said, the best and most authentic examples we have tried are, naturally, Italian. For those seeking a taste of this Italian treasure Down Under, Mauri Fontina emerges as a beacon of quality and accessibility in the Australian market. This version is almost a carbon copy of the original, and is made by the Mauri family using milk collected from…

Opel Khan’s culinary upbringing wasn’t what you’d call typical. As a child in Bangladesh, his prominent family employed 10 chefs in a kitchen that kept the large clan and constant guests lavishly fed. A young Khan gravitated to the “chaos” and camaraderie of the kitchen, and at 17, after his family moved to Australia, the self-taught chef started his first restaurant in Sydney’s Newtown, launching a three-decade career that’s made him a local industry legend. Talking to Khan now, it’s clear he hasn’t slowed down. “If I slow down, I’ll be a very sick person,” he laughs, “I can’t slow down.” Khan credits the success of every venue – from French fine diners to fast-paced pizza bars – to his staff, with whom he is forever recreating the busy kitchen…

“The first time I tasted these noodles at a night market in Kuala Lumpur, I was absolutely spellbound. I couldn’t fathom how one plate of noodles could be so intoxicatingly luscious. The noodles were sweet and slick and so, so dark, while the crispy pork (which I’ve personally named ‘pork croutons’) sprinkled over the top exploded in little pops of salty fattiness.” I have always been bewitched by the wok. As a child, it seemed like the smoke, steam and clang of my mother’s metal spatula as she wielded her wok were some kind of magic. My wok education was something that happened organically through both natural observation and a deep love for my mother’s Thai and Chinese cooking. Initially, my wok skills weren’t so much ‘taught’ but ingrained through…

FOLLOW ME: @catherinesutherland photography Oaxaca, you pretty thing! This city of cobbled streets and colourful Spanish-colonial facades; of graphic street art, fluttering papel picado and fat-bellied piñatas; of mountainous backdrops, big skies and the vivid blossom of flowering trees… Oaxaca is enchanting. But she’s not just a pretty face. A slew of recent openings have added an edge of sharp sophistication to what was already an exhilarating food scene. If you travel to eat, Oaxaca city is a must. Often described as Mexico’s quintessential food city, Oaxaca de Juarez is the capital of Oaxaca State. Across eight distinct regions, from the Sierra Madre ranges and Central Valleys to the Pacific coast, Oaxaca State boasts extraordinary biodiversity: heirloom corn, rare chiles, beans and abundant quelites (wild greens). It’s also a land…

Few cities set such lofty style stakes as Paris. In a town where plush hotels are nearly as prevalent as baked goods and bistros, it doesn’t always pay to blend in. So it was with a little strut in its step that SO/Paris sauntered into the fourth arrondissement in late 2022. The new flagship of the fashion-forward SO/brand, the 162-room hotel occupies seven floors of La Félicité, a ’60s Modernist government building reborn as a groundbreaking urban village complete with a food market, affordable housing and a sports club. Just back from the Seine, SO/Paris is in a charmed position near Sully-Morland station; a quiet pocket right in the heart of the action. Wedged between the bustling Bastille neighbourhood and the Marais with its galleries, boutiques and genteel hôtel particulier…