Innholdsfortegnelse for August 2024 i delicious

Growing up in a family of postwar immigrants, stand-offs over the dinner table were a regular occurrence. My sister and I – pampered Australian kids who had only ever known abundance – would turn up our noses at sprouting potatoes or chocolate with the slightest bloom. To our grandparents, however, the idea of throwing out perfectly good food was an affront of the highest order. ‘Zero waste’ for them wasn’t a theoretical idea – it was born of necessity, a second-nature instinct that came from the knowledge of how precious, and finite, food can truly be. I think of them often now, as I use my broccoli down to the nubbin, or jubilantly cook a nutritious meal from scraps squirrelled away in the freezer (I have a very hard-working freezer).…

Reducing food waste – the simple yet impactful practice of maximising the freshness of our produce. At PARISI, this isn’t just about storage; it’s about preserving the quality and extending the life of seasonal ingredients. Basil: It’s a common misconception that storing fresh basil in the fridge is the best way to keep it fresh. Instead, we suggest sourcing potted basil or micro herbs that are still living. This allows you to harvest as needed. If you do have fresh bunches, wrap them in a damp cloth or a Chux wipe and place them in the warmest part of the fridge. This method helps minimise dehydration and prolongs the herb’s life. Avocados: Many believe that avocados should always be kept outside the fridge. However, if your greengrocer has pre-ripened them…

Prep 10 mins (+ marinating) Cook 25 mins Serves 2-4 INGREDIENTS ⅓ cup ABC SweetSoy Sauce Kecap Manis2 tbsp ABC Chilli Sauce Original2½ tbsp honey1 tbsp soy sauce2 garlic cloves, crushed2 tbsp lime juice800g chicken drumettessesame seeds, for garnishred chilli, for garnish To Serve 1 Lebanese cucumber, diagonally slicedspring onion, finely sliced¼ cup coriander leaveslime wedges METHOD 1. In a large mixing bowl, combine ABC Sweet Soy Sauce Kecap Manis, ABC Chilli Sauce Original, honey, soy sauce, garlic and lime juice. Add chicken and tum to coat well, set aside for 1-2 hours. 2. Set air fryer to 180°C. Spread drumettes out in an even layer in air fryer basket, basting top with marinade sauce. 3. Cook for 8-10 mins then tum drumettes over and baste the tops with sauce…

Have a little feta languishing in the fridge? This little ripper of a recipe takes full advantage of your leftover feta and that bit of extra brine lurking at the bottom of the tub. (Side note: we always suggest buying feta in brine – it tastes better and lasts longer.) Did you know that ‘feta’ means ‘sliced’ in Greek? Traditionally matured and transported in beechwood barrels, feta is a rindless brined cheese made from a blend of sheep and goat milks. History suggests this style of cheese has been made in Greece for at least 5,000 years. It’s widely considered the oldest and most distinguished of all European benchmark cheeses. But despite its long history, feta remains one of the most misrepresented cheeses in Australia. Most examples are mass-produced knock-offs…

Naya Bowl in Red Alicante + small Clementine Pot (used as wine bucket) both from indigolove.com.au “It’s paradise,” says Matt Stone, of his and wife Alanna Sapwell-Stone’s big move to the NSW Northern Rivers. “We’ve been here for a few years now, but are still discovering all of the exciting ingredients. The seasons move very quickly here. Often, by the time we’ve developed recipes and dishes with exotic fruits and vegetables, they’re already out of season, so the excitement for the following season is high.” For two chefs at the top of their game (Matt runs Ciao Mate! in Bangalow and Alanna heads up The Eltham Hotel nearby), this verdant pocket of the east coast is a constant muse. And the local farmers’ market is the couple’s first stop for…

“Cotechino is traditionally eaten with lentils in Emilia-Romagna at Christmas and New Year. The lentils are said to represent Roman coins and to bring good fortune to those eating them.” “This uses the bresaola to make little canapes or snacks that go down very well with an aperitivo. You can use whatever vessel you wish for the custard and bresaola – crackers or small rounds of baguette would work well. If you have any leftover parmesan custard, use it to fill gougères (cheese puffs) or dollop it on a plate and top it with blanched green beans.” This is a book about meat, but in many ways it could be about cooking anything. Each part of this book is tied closely to LP’s Quality Meats, the restaurant and smallgoods supplier…

RECIPE NOTE: Store any leftover slice in an airtight container in a cool place. The slice will keep for up to 5 days, but will soften slightly over time. “Once cool, the top of this cake is delectably crunchy, while the centre is soft, light, moist and fruity.”Lucy Nunes FOLLOW ME: @foodie.lucy22 RECIPE NOTE: Keep remaining pineapple syrup for a quick cocktail. Serve over lots of ice cubes, with a splash of white rum and a dash of lime juice. RECIPE NOTE: You can also make one large pudding using an 11cm x 21cm, 6.5cm-high loaf pan. It will take the same time to bake. MARGARITA MARMALADE MAKES 5½ CUPS Begin this recipe a day ahead. 1kg limes1.5kg white sugar½ cup (125ml) tequilaScones and whipped cream, to serve (optional) Cut and discard…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,356 LIKES, 389 COMMENTS This simple but spud-tacular potato and leek gratin was a hit on socials, proving that carbs will always be king when it comes to comfort food. Find the recipe + more satisfying ways with root veg at delicious.com.au RECIPE: @jeff_workman PHOTO: @alanjensen STYLING: @davidmorgan.co LETTER OF THE MONTH… When I was in my 30s, raising very small children, I lived a couple of doors up from my Aunt Mary in North Melbourne. She subscribed to your magazine, and would photocopy the recipes she wanted to cook, and would then pass the magazine on to me. It was a great comfort to be able to open the pages and find nutritious, enticing recipes that I could cook for…

1 KALE “Don’t throw kale stalks away. You can batter and fry them (see p 23), or try pickling them. We do the same thing with beetroot stems.” 2 BABY CARROTS “Baby carrot tops make a great pesto (see p 23). If you have excess stalks, blanch them, squeeze out the water and freeze them to use later.” 3 JERUSALEM ARTICHOKE “Some recipes say to peel Jerusalem artichokes, but you just need to give them a good scrub under cold running water. ” 4 FREMANTLE OCTOPUS “Fremantle octopus is known worldwide as the most sustainable octopus, due to the trapping methods used, which attract no bycatch species.” 5 BROCCOLI “Broccoli stems are great for a stir-fry. At the restaurant, we’ll save them up, then serve them as a side dish,…

Two pantry staples, chickpeas and pasta, come together to give you this hearty vegan main. (Do check the ingredient list on the packaging for your tagliatelle, as some may contain egg.) Frying the pasta nests before cooking them provides plenty of texture, even as the pasta softens and releases its starches into the chickpeas and their cooking water. Feel free to play around with the smoky tomato oil, adding different chillies or spices, such as cumin or coriander seeds. FRIED TAGLIATELLE WITH CHICKPEAS AND SMOKY TOMATOES SERVES 4 Begin this recipe a day ahead (or see note). You’ll need a large, deep frypan with a lid. 200g dried chickpeas (or see note)1 tsp bicarb soda1½ tbs extra virgin olive oil8 dried tagliatelle nests2 garlic cloves, crushed2 lemons, 1 halved, 1…

The delicious. Harvey Norman Produce Awards is now recognised as the most prestigious food industry awards program in the country. Over the past 19 years, these awards have evolved to showcase not only the very best produce that can be found in Australian restaurants, but also those producers who are the most dedicated to sustainability and authenticity. We look back at what has changed over these years, and what these awards have meant to those who have been involved. It all began as the Vogue Entertaining + Travel Produce Awards in 2005. Those early years saw winners who would go on to become icons of the Australian food scene. There were pioneers such as David Blackmore, who won time and again for his outstanding wagyu, which is now internationally revered.…

“Never throw lettuce away again! Inspired by a Korean condiment, this soy pickled lettuce is a great recipe to use up excess or tired-looking lettuce. It takes only 15 minutes to make and is great served with stir-fries, grilled fish, or rice and a fried egg.” For Alex Elliott-Howery and Jaimee Edwards, reducing food waste is not just a passion – it’s a mission. This all began at the hugely popular sustainable Sydney cafe Cornersmith, which in turned spawned a cooking school and several successful books. While the cafe is now closed, the cooking classes continue, teaching others how to make pickles and preserves, along with other waste-free cooking skills. “Making the best choices I could for our home and the Cornersmith kitchen has always been very important to me,”…

RECIPE NOTE: “ We use Sher wagyu neck for this, but any braising cut of beef works well, as the meat is cooked slowly in the oven until it falls apart. The confit chilli and slow-cooked ragu here make more than you need for two people – in fact, they will serve six generously – but the rest will last in the fridge for 3–4 days, or in the freezer for at least a month.” “Try to get a good piece of guanciale from a deli or speciality butcher – I look for a good amount of fat, as it crisps up really well. I like to make my carbonara with a stock enriched with the guanciale skin and parmesan rinds that would otherwise go into the bin. This adds…

“Fuelled by a yearning for the golden age of wayfaring, SLOW TRAVEL with a window on the world is gaining speed.” FOLLOW ME: @georgeepam A fire-breathing serpent glides through the palm-studded hinterland of the Malay Peninsula. Moss-green, diesel-powered and impeccably designed from head to tail, the Eastern & Oriental Express whizzes by tropical rainforest, freshwater streams and thatched homes raised on stilts. Back on the tracks after a four-year hiatus, the storied Belmond locomotive captures the attention of locals, who snap pictures and wave. Inside, pampered guests raise flutes, savour laksa bouillabaisse and marvel at the leafy panorama. In the auspicious year of the dragon, the stars appear to have aligned for the train’s triumphant return. Across the globe, a railway renaissance is unfolding. Fuelled by a yearning for the…

Try these simple ideas to ensure you’re getting the most out of the food you buy: • Even the smallest portions of leftovers can be frozen in ice cube trays – think wine, herbs in oil, minced garlic or tomato paste. These handy pre-portioned cubes can add extra flavour to sauces, soups, risottos, pastas and stews. • You probably know to freeze all those onion ends, leek and carrot tops and parmesan rinds for making stock. But try getting creative – for certain recipes, mushroom stems, tomato ends and even clean potato peels can all impart flavour. • Rather than over-filling plates, try serving shared meals 'family-style', with servings bowls in the centre of the table. That way, people take only what they need, and leftovers are easily stored for…

CURATED BY REBECCA BUTTROSE: @rebecca_buttrose…

This is a quick, sustainable dish using all parts of the broccoli – not just the pretty parts. By using the stalks, you create more body and flavour, with less waste. And by replacing basil in your pesto with warrigal greens, you get a quick native fix which pairs perfectly with any dark leafy greens you may have in your fridge. I’m a big believer in using every part of the plant or animal – I was raised to take what we need and not what we want, and I apply this philosophy when I’m out foraging, or working with my team to minimise food waste at the restaurant. I love making fresh sauces with warrigal greens, from pesto and salsa verde to chimichurri. Warrigal greens are like our Australian…

Trying to save on food waste is great… until you try too hard and end up with a freezer full of old bananas. Here’s how to save smarter. For more than 20 years, we’ve been banging on about food waste. Yet still the problem remains. Public awareness of food waste has risen dramatically, and every year, a massive amount of fresh, nutritious food is being rescued, but the current cost of living crisis has put even more pressure on those charities and other organisations that help redistribute the rescued food. When so many people are still struggling to put food on the table, how can any of us just throw it away? I’ve recently found myself experiencing ‘waste guilt’. I agonise over throwing away leftovers. I panic about those parmesan…

When Holy Goat announced its closure in January of this year, chefs and cheese lovers everywhere knew that the Australian food scene was saying goodbye to something truly special. It was the end of an incredible era, and one in which the Produce Awards had played a key part. “We won right at the start,” Monda says. “Then we basically won every year from there. People must have been thinking, ‘Oh gee, not them again’. And we kept thinking someone would knock us off our perch. But they never did.“ Despite this long-running (and entirely well-deserved) acclaim, the pair never lost their appreciation of the awards, nor of the people who were involved. “We were rapt to be a part of it,” Monda says. “That whole world is just not…

RECIPE NOTE: You can make the ricotta stuffing up to 3 days ahead. Keep stored in an airtight container in the fridge. You can also fill the shells a day in advance. “A sophisticated twist on the traditional croquette, combining the RICH FLAVOURS of blue-eye trevalla with the delicate crunch of pistachios and the creamy tang of labneh.”Dominic Smith  FOLLOW ME: @d0minic_sm1th BAKED SALMON WITH HONEY, MUSTARD AND PARSLEY CRUST SERVES 6-8 2½ tbs Dijon mustard2 tbs each honey and Kewpie mayonnaise1 lemon, sliced, plus lemon halves, to serve1.2kg side salmon, skin on, pin-boned4 (800g total) small fennel bulbs, trimmed, cut into wedges1 tbs lemon-infused extra virgin olive oilBaby red vein sorrel leaves, to serve PARSLEY CRUST 60g butter, chopped2 tbs finely chopped flat-leaf parsley, plus extra sprigs, to serve2 tbs…

VEGIES & NUTS CLAIRE VAN VUUREN Roasted cauliflower with labneh and maple butter spiced nuts (106) “This can be made with any veg you want to use up – pumpkin or broccolini would also work well. Any nuts and any spices can be used here, too.” @clairevanvuuren @bloodwoodntown VEGIES & MUSHIES JUNDA KHOO Soy noodles (105) “My grandma always said, ‘Simple things, when done right, can be amazing’. These soy sauce noodles are an example of that! When done right, you should get the flavour from charred soy, chewy noodles and crunch from the bean sprouts and enoki mushrooms.” @jundakhoo_hojiak CHEF’S NOTE: “ Some fantastic vegies that work here include any old greens, silverbeet, spinach, cabbage, zucchini, onions, beetroot, carrot and leeks.” VEG, CHEESE &RICE EILISH MALONEY No-waste ricotta, rice &…

Orazio D’Elia may hail from Naples, but the owner of Sydney’s Da Orazio and Mia Dolci Italiani lost his heart to the seaside village Nerano long ago. Why it’s special: Nerano is a beautiful little town on the Amalfi Coast, between Positano, Sorrento and opposite Capri. You can access them all within 20 minutes of Nerano. It’s so central. Nerano holds a special place in my heart; after visiting for many years with my now-wife, Holly, our love grew in this place and we eventually decided to get married there. As a chef, I’m also drawn to the beauty of the land and the sea – they both offer so much beautiful produce, and when you visit and dine here you can see this abundance on your plate. Nerano is…