Inhaltsverzeichnis für October 2017 in delicious

A ‘SPRING CLEAN’ traditionally refers to a new-season spruce-up the house, the wardrobe and, if you’re Matt Preston, the pantry. However, recent years have seen the term refer to our eating habits as well. Spring has seen the rise of standalone salads, sugar-free eating, smoothie obsessions, veganism, fermented foods and juice detoxes. It can be difficult to cut through the clutter – that is, raw treats are still, well, treats. Clean eating is an overused and confusing term, but essentially should mean lots of good-quality, fresh produce with minimal intervention. Maggie Beer’s menu on page 21 is evidence of that. At delicious. , we consider it preparing yourself for the party months ahead – you need to be fighting fit to take on trifle season, after all. We’ve commandeered Darren…

THERE’S A COMMON understanding that to be a great home cook you have to be able to throw together a decent meal from the leftovers in a fridge and pantry. The magic of being able to walk into any kitchen, spot a clutch of ingredients and produce something edible is certainly an attribute I admire in people. What most don’t think about is how that might also work for the humble liquor cabinet. Sure, you might be up to speed on artisan gin, small-batch bourbon or Tasmanian single malt, but what about the dusty flotsam and jetsam of bottles lurking in the nethers of that cupboard? While investigating this story, I brushed away cobwebs from the creaking doors of my liquor cabinet, reached gingerly into the back, recoiled at something…

MY FIRST MASTERCHEF AUDITION involved a Mystery Box. I cooked a crusted lamb rack with a kale salad and hasselback potatoes. My main dish in the final, several months later, was twice-cooked lamb with a layered sauce, macadamia onion puree and some pretty pickled vegetables. Similar ingredients, but a far more polished treatment. Lamb bookended an incredible chapter in my life. So as I pass on the baton with my last recipe for delicious. , I can’t imagine a better Australian favourite as my swansong. As a kid, it was a treat in our house to have crumbed lamb cutlets (my mum made the best ones; I’m sure your mum did, too). There’s something so satisfying about having a perfect portion of meat attached to a…

ALL HAIL THE ULTIMATE green and gold hero, the pineapple. I’ve just trashed my worthy original column championing pineapple in favour of one celebrating its truly racy past. Strap yourself in to discover what really lies beneath the fruit’s reptilian exterior. BLAME THE PINEAPPLE FOR QUEENSLAND What came first? The pineapple or the rugby-league-loving northern state? Well, the bizarre truth is, it was the pineapple. The German missionaries who settled near Moreton Bay in 1838 introduced rough leaf pineapples to Australia. Queensland, of course, did not become a state in its own right until 1859. BLAME THE PINEAPPLE FOR THE FRENCH REVOLUTION With the cost of producing pineapples in not-very-tropical 18th-century France running at up to $4000 each, the obscene amounts of money spent by Louis XV – and other…

“THESE BOWLS ARE BASED ON BREKKIE ITEMS AT ROCKER. WE’RE TRYING TO GET AWAY FROM BORING AVO ON TOAST. THESE ARE HEALTHY AND FULL OF FLAVOUR, AND ALTHOUGH THERE’S LOADS GOING ON, THEY ARE A PIECE OF CAKE TO PUT TOGETHER.” ZUCCHINI, BACON, BOCCONCINI & MINT SERVES 4 1/4 cup (60ml) olive oil 8 slices short-cut bacon Juice of 1 lemon 4 slices sourdough, toasted 2 zucchini, thinly sliced lengthways 2 yellow squash, thinly sliced 8 balls bocconcini 2 tbs buckwheat, toasted Mint and nasturtium leaves (substitute rocket), to serve Heat 1 tbs oil in a frypan over high heat. Add bacon and cook for 2 minutes each side or until golden. Remove and drain on paper towel. Set aside. To make the dressing, whisk lemon juice and remaining…

“LET’S PUSH THE BOUNDARIES AND MOVE PAST THE IDEA OF A SALAD AS A TOKEN BOWL OF LEAVES SERVED ON THE SIDE. I WANTED TO UP THE ANTE AND CREATE NOURISHING MAINS THAT ARE ACHIEVABLE IN UNDER 30 MINUTES. SUPER SALADS FOR EASY MIDWEEK DINNERS? SIGN ME UP NOW!” HARISSA PORK & CHICKPEA SALAD SERVES 4 4 x 300g pork cutlets 1/4 cup (60ml) olive oil 2 tbs harissa 2 tsp smoked paprika (pimenton) 1 tbs honey 1 orange, halved 400g can chickpeas, rinsed, drained 1/2 red onion, thinly sliced 100g haloumi, crumbled 2 tbs currants 1 small garlic clove, crushed 1 tbs sherry vinegar Mint leaves, to serve Preheat oven to 220°C. Grease a baking tray. Place pork on prepared tray and rub with 2 tbs oil, harissa,…

AS A COUPLE, FOOD runs through everything we do. It’s not unusual for us to plan that night’s dinner while we are eating breakfast; our holidays revolve around restaurant bookings; and we’ve been known to read cookbooks in bed. Being able to share this enthusiasm for food in our second book is a wonderful privilege. Most of the recipes here are very quick and easy to make, but a few take a little more time – we guarantee they are worth the effort. This is an edited extract from Hummus & Co: Middle Eastern Food to Fall in Love With (Murdoch Books, RRP $49.99). Available in stores nationally now. SHANKLISH CHEESE WITH ZAATAR MAKES ABOUT 20 BALLS “These yoghurt cheese balls (known as shanklish in the Middle East) make a…

WE’VE BECOME USED TO buying berries all year round, but like anything, eating berries in season is always going to be the most enjoyable experience. What I love to do is buy a huge amount of berries while they’re at their tastiest, cheapest and most nutritious, and go to town – freeze them for smoothies and fro-yo, make vats of jam, stuff ’em in bottles of vinegar and challenge myself to use them in as many dinners as I can. You’d be surprised at the results. A prime example is the pork loin recipe here, where the tartness of the gooseberries is incredible. This recipe gives you lovely crispy crackling, while the berries and onions caramelise in the succulent juices in the roasting pan. Any leftover pork makes epic sandwiches.…

FIVE YEARS AGO, if you’d booked a trip to Adelaide in search of fabulous food, people would have thought you were mad. What a change half a decade makes. Today, the city boasts a slew of skilful chefs dishing up mouth-watering fare. But maybe we shouldn’t be all that surprised. Back in the ’80s – the heady days of shoulder pads, prawn cocktails and pesto – Adelaide had serious food cred, thanks to innovators such as Cheong Liew, Maggie Beer and Ann Oliver. The following two decades may have been a tad uninspiring – the city certainly lost its gastronomic mojo – but Adelaide is well and truly back on the epicurean map. An Adelaide gastronomic itinerary is now firmly focused on cosmopolitan restaurants and buzzing nightspots, local produce and…

SWEET OR SAVOURY I don’t have much of a sweet tooth. I prefer a cheese board with muscat grapes and seeded crackers. FAVOURITE DIGESTIFS Peppermint tea or a herbal liqueur such as Fernet-Branca, the Italian amaro with a menthol flavour. Or even a glass of Billecart-Salmon, a biodynamic Champagne. VIVID VESSELS We have a collection of Marc Newson for Iittala water glasses, and we always use our Stephen Ormandy for Dinosaur Designs pitcher (Ormandy is Olsen’s husband and business partner). For tea, I have some white porcelain tea cups I found in Japan. CUTTING EDGE We love Arne Jacobsen’s matt steel cutlery designed for Georg Jensen. The pieces are simple and timeless. Another vintage designer I’m drawn to is Tapio Wirkkala, for his glasses that resemble ice. TABLE TOP We…

#MAKEITDELICIOUS PHOTO OF THE MONTH A tasty sausage and mortadella ragu (Faster Food, p 78 ) from the August issue of @deliciousaus magazine. Practically perfect in every way. #makeitdelicious @mysimplelife_mandy WELCOME DISTRACTION: I started subscribing to delicious. after the birth of my son. As a first-time mummy, it was a way of giving me time out, and now, with three little ones, time is even more scarce. Each month I look forward to my magazine and the new recipes I can try. Rachel Kabunda FARM LIFE: I married and moved from the city to the country, less than a year ago. I subscribed to delicious. before our wedding day, so that the first magazine would be waiting for me in our old milk-churn letterbox when we got back from…

“SPECKLED, MULTI-COLOURED ORGANIC EGGS ARE ONE OF NATURE’S MANY TREASURES. WHETHER SOFTLY SCRAMBLED FOR BREAKFAST, HARD-BOILED FOR LUNCH OR FRIED FOR A FAST DINNER, THEY’RE A NUTRITIOUS ADDITION TO ANY MEAL.” SOBA WITH CHILLI CHICKEN AND MOMOFUKU SOY SAUCE EGGS SERVES 4 Inspired by Christina Tosi’s Milk Bar recipe, these salt and vinegar eggs are packed with umami and make a great snack on their own. Begin this recipe at least 4 hours ahead. 4 eggs, hard-boiled, peeled 1 cup (250ml) rice wine vinegar 1 cup (250ml) soy sauce 2 tbs extra virgin olive oil 200g chicken mince 1 tbs chilli garlic paste (from Asian food shops) 4 spring onions, thinly sliced, plus extra shredded spring onion to serve 1 tbs finely grated ginger 1/3 cup (105g) white (shiro) miso…

WHAT I LOVE ABOUT poke (pronounced poh-keh) is it’s me in a bowl. It’s about raw ingredients, little intervention, fresh flavours. And it’s extremely tasty – the kind of food you want to eat every day. It’s open to a lot of interpretation as well, in terms of the use of different ingredients, different proteins, different sauces. With the condiments and sauces. I’m in love with the furikake and the coconut crunch. I love sprinkling furikake over a bowl with ponzu and raw tuna. The sauces can make the bowl. If you don’t have enough, your poke will be dry. It’s also 100 per cent about using the freshest ingredients, especially when everything’s raw onions, radishes, sprouts, pickles, which are an amazing thing in any food. Then you have all…

GROWING UP on the Wantirna Estate Vineyard in Victoria’s Yarra Valley meant being enveloped in a primary-producing, food-loving family for chef Liz Egan. “I was so lucky to spend my childhood there,” she says. “It gave me a clear, early understanding of where food comes from and about seasonal growing and eating.” Knowing the source of the ingredients she’s using is clearly important to the chef, but no more so than depth of flavour. DAUGHTERS KNOW BEST “My mother came from an Italian family,” says Liz, “so I first learnt about cooking beautiful food from her, and she’s still a big influence. It’s probably partly why I had a preference for Italian tomatoes. But, also, taste has always been a guiding factor for me. It was actually my daughters who…

Taste may be a matter of opinion, but quality isn’t. Any food lover worth their salt knows there is no substitute for top-notch ingredients from good local sources. Tamar Valley Dairy is gaining a following as the maker of a range of gourmet yoghurts that serve as a delicious testament to the island state’s well-earned reputation for fine produce. All Tamar Valley Dairy’s fresh milk is sourced from Tasmanian farms and delivered directly to their yoghurt makers. The Tamar Valley Dairy range has grown and now includes fruited, Greek-style and kids’ no-added-sugar yoghurts, all exemplifying the brand’s commitment to quality. LAMB KOFTA SALAD WITH LABNEH SERVES 4 Begin this recipe 1 day ahead. 500g Tamar Valley Dairy Greek Style All Natural Yoghurt 75g pistachio kernels 500g boneless lamb shoulder, trimmed,…

“ITCHING TO BE FIRST IN LINE FOR THE CHAIRLIFT, I’M OUT OF BED AT SUNRISE.” I FILM MOST OF the labyrinthine journey over the Crown Range on my phone, hanging from the car window with child-like glee, mesmerised by the lambent golden light clinging to the white-cloaked mountains. Snowflakes melt against the windscreen as I arrive, chilled to the bone, in Wanaka, the gateway to New Zealand’s Southern Alps. I defrost in front of the fire at The Landing, savouring a Central Otago pinot full of tannins that leaves my lips painted pink and with the scent of rhubarb. Melbourne expats Ben Harris and Kamel Toor expertly run the kitchen and floor, respectively. “Living in this part of the world, you definitely notice the seasons change, and Ben’s menu…

ON THE RUN IN THE TUCKER BOX Shanklish cheese with zaatar, p 100 Asparagus, ricotta & prosciutto quiche, p 72 No-bake protein banana bread bars, p 112 “This quiche (and the one on the cover) is perfect to use up my mum’s home-grown eggs. Along with the shanklish cheese balls and banana bars, you can take everything to the park to enjoy with friends.” Hayley Incoll, Creative Director BRIGHT START EASY BRUNCHING Blueberry pancakes with chorizo, p 121 Chrismont La Zona Prosecco NV Broad bean & avocado bruschetta with pecorino, p 25 Bloody Mary with Archie Rose Distilling Co. Original Vodka Tropical fruit salad with coconut yoghurt, p 57 Pizzini Lana Moscato 2016 “No good brunch exists without the holy pairing of sparkling wine and a version of a Bloody…

BROAD BEAN & AVOCADO BRUSCHETTA WITH PECORINO SERVES 4 AS A STARTER 100ml extra virgin olive oil, plus extra to serve 4 slices sourdough 2 tsp coriander seeds 500g podded broad beans, blanched, refreshed, peeled 1 garlic clove, crushed Juice of1/2 a lemon 2 avocados, roughly chopped Mint leaves, baby mint and finely grated pecorino, to serve Heat1/3 cup (80ml) oil in a frypan over medium-high heat. Add bread and cook for 2 minutes each side or until golden. Set aside. Wipe out pan, add coriander seeds and cook, shaking the pan, over medium-low heat for 2 minutes or until fragrant. Using a mortar and pestle, crush seeds, then stir through 2 tsp salt flakes. Place broad beans, garlic, lemon juice and remaining 1 tbs oil in a bowl and…

Thanks to our friends at Vittoria Coffee, three lucky winners per month will receive the ultimate Coffee Lovers’ Prize Pack. Indulge in an expertly made coffee-a-day from the comfort of your home with the Espressotoria Capino Capsule machine and three Vittoria capsule blends: Espresso, Oro and Organic. Expertly prepare your milk at the touch of a button, thanks to the Veloce Milk Frother, and pour into a picture-perfect ceramic latte cup from the new limited-edition Vittoria Fashion Series 2 crockery. Your morning drop has never been more fashionable. THREE WINNERS EACH MONTH WILL RECEIVE • 12 packs of Vittoria Espresso Capsules • 12 packs of Vittoria Oro Capsules • 12 packs of Vittoria Organic Capsules • Espressotoria Capino Capsule Machine • Veloce Milk Frother • Chocochino 375g Shaker • 6…

GUEST LIST Joining Ben for brunch were friends Carolyn Chew, Jacinda Cheong, Devon Heard and Jac Morgan. STYLE “Chin Chin is all about colour and fun, so think colourful chopsticks, cheap bamboo woven mats, Laguiole coloured knives and banana leaf folded over as our beautiful table runner,” says Ben. “There are also handmade ceramics by Bridget Bodenham. “You can find lots of cool things at your local Asian supermarket, and they can be quite cheap. Patterned ceramics are easy to find and collect.“ MENU “It looks like a lot of food. And it is. We’re in the restaurant business, so we like people to be full and happy,” says Ben. “There’s nothing better than the dumpling soup to chase away last night’s bad ideas. And the crab omelette has been…

AUSTRALIA IS THE GREATEST country to just enjoy cooking around the barbecue. Cooking and eating is a sensory experience, and the smells, crackles, sizzles and flames of the barbecue and, of course, the clink of glasses captures that more than any other. But barbecues need to be used for more than just cooking steaks. We have created our own range here in Oz, called Everdure. It’s been exciting working on their development and testing to create a barbecue that is just simply easy to use. I prefer to cook on charcoal, but it can be messy and inaccurate, so one of the ranges created – and I love this bit – ignites charcoal at the touch of a button. You’re ready to cook in precisely 10 minutes. I love the…

“THESE RECIPES WERE INSPIRED BY A PANTRY SPRING CLEAN. THEY’RE A GREAT WAY TO TURN LEFTOVER NUTS, JARS AND FRUIT INTO SOMETHING WONDERFUL. EVEN BETTER, THEY’RE ALL PERFECT FOR YOUR SPRING PICNIC.” Turn half-used packets of nuts into something special, with colour courtesy of beetroot offcuts. RAW CHOC-STRAWBERRY BARS MAKES 20 Begin this recipe 2 days ahead. 450g raw unsalted cashews 250g firm coconut oil 1/2 cup (125ml) maple syrup Finely grated zest and juice of 1 lemon 300g strawberries (hulled weight) 2 tsp finely grated beetroot CHOCOLATE LAYER 400g nuts (we used almonds and walnuts) 400g medjool dates, pitted 1 cup (100g) cacao powder 1 vanilla bean, split, seeds scraped Soak cashews in a bowl of water overnight. The next day, drain cashews. Grease a 20cm x…

From the early morning sounds of boats chugging upriver to deliver fresh produce to market, to pyjama-clad ‘aunties‘ fanning charcoal embers beneath skewers of meat in the darkest hours of the night, it’s clear that food is well and truly the lifeblood of Hoi An. Add to this a rich blend of cultures, a tropical climate, warm smiles and the possibility of tailor-made treats, and it’s easy to see why this historic Vietnamese port town has become such a desirable destination for travellers. Located roughly halfway between Ho Chi Minh City and Hanoi, Hoi An is a veritable time capsule of the region’s history. Relics of the Champa civilisation sit alongside echoes of Chinese and Japanese traders, while the French colonial influence is evident in the design of the town’s…

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