Inhaltsverzeichnis für June 2020 in delicious

TRADITIONALLY OUR ANNUAL ‘global’ issue is one of our most popular issues. We canvas the most intriguing, delicious or trending cuisines and destinations that have captured the world’s attention each year. But what happens when travel (and eating out) is all of a sudden forbidden? Well, the only option is for us to bring the world and its flavours to you. In fact, armchair travel has never seemed so appealing, as we take up virtual museum tours, retreats and cruises from the enforced comfort of our homes. Equally, as necessity requires and time stands still, we increasingly find ourselves cooking up a storm, inspired by our favourite holidays, or trying to recapture memories of happy times from different destinations. We may be trying our hand at a new skill set,…

SPICE ROUTE Spring onion pancakes, p 69 Ciello Blanco 2018 (Italy, $23) ~ Massaman tofu curry, p 89 Geyer Wine Co Rose 2019 (Barossa Valley, SA, $30) ~ Jamaican ginger cake, p 112 Tim Ward Wines I’ll Fly Away Syrah Pet Nat ‘Rose Sparkling’ 2017 (Yarra Valley, VIC, $30)  “I always think of beer with spice-orientated dishes and then pause, check myself, and aim for the aromatic white department of my cellar. Think floral, fresh, dry and crisp white wines, and don’t ignore the savoury, dry rosés too!” Mike Bennie, Drinks Writer NEW SENSATIONS Edamame shichimi, p 53 ~ Korean chimaek, p 45 ~ Labneh cheesecake, roasted apricots, honey, cardamom, p 83 “Spending more time at home these days, I find myself daydreaming about travel and the incredible experiences I’ve…

MY TIME IN Los Angeles was definitely one I won’t forget. I came across the craziest pie on a menu – a vinegar pie. Yes, you heard correctly. I thought it was odd and I had never tried one before. I was immediately intrigued and had to order it. Though I was dubious as I ordered, it was love at first bite when it arrived. The vinegar gave it a tartness; it’s the same thing lemons do to a pie! I did some research when I returned home and found that when making desserts, 19th-century Americans had to make do with whatever staples they had to substitute for hard-to-get ingredients such as lemons and other fresh fruit. Vinegar was readily available year round and so the vinegar pie was born.…

A: Rum. Honestly, every recipe now has colcannon or rum. C: Or whisky. A: No, that’s just what you’re drinking. C: I’m drinking red wine, I’m drinking limoncello. I might drink whisky later. A: Alright, I’ll talk about beef cheeks then. I know they don’t sound appetising, but beef cheeks are amazing. And a big shout out to my dad (Vic, head butcher and co-owner of Vic’s Meat Market), because without him no one would be eating things like oxtail, beef cheeks and brisket. The secret with beef cheeks is the sinew and connective tissue becomes gelatinous after being slowly braised, which is what gives them that juicy, unctuous… C: Texture? A: Nah. Juicy, unctuous… texture. Yeah, okay texture. It’s about $20 a kilo and each cheek will weigh about…

KOREAN: Here’s a cuisine that perfectly understands the principles of junky Stateside fast-food while embracing a glorious culinary heritage of its own. Korean food is often defined as bibimbap, bulgogi and kimchi, but there is so much more than that. Korean fried chicken is already justly revered here, while the barbecue also ranks among the best in the world. Familiar central flavours like garlic, soy sauce, sugar, sesame and chilli are perhaps best expressed in gochujang (Korea’s famous fermented red chilli paste) that pops up in loads of my favourite Korean eats. Seafood is strong and fermentation is to the fore, with dishes like the impeccable ‘rice thief crab’. It’s so moreish you won’t notice how many bowls you are consuming. Even the weird stuff like mung beans aren’t too…

CHANGING THE WAY we eat is one way to do some good in a world crying out for help. These changes, although small, can have a positive effect on our environment, even if at times it seems like they won’t. This is not meant to be a ‘vegetarian cookbook’ and it’s clearly not a vegan cookbook either. It is a book for anyone who enjoys cooking and eating good food and is, for whatever reason, looking to broaden their repertoire of veg-centric recipes. It’s a book for people interested in connecting with the environment, who understand the global challenges we are facing and who want to do their own little bit to help. I believe that this book can help you do that, simply by inspiring you to cook more…

Not two hours have passed since Peter Gilmore landed in Seoul and already he’s experiencing something new; the soft milky flesh of poached cow’s udder bubbling in a bronze eo bog jaeng ban – a hot pot of beef broth stuffed with meat, mushrooms and chrysanthemum leaves. It’s a feast. Quay’s executive chef is quietly thrilled, this is what he came here for. “I’ve never eaten this cut, but I wanted Pete to try it,” says Paul Lee, spooning broth into our bowls. Lee and his wife Idylle have brought Gilmore here to South Korea to try new things. Not udders in particular but the people, traditions and processes behind the highly artisanal Korean ingredients Gilmore works with at Quay and Bennelong, supplied through the pair’s Sydney-based business, Table 181…

We’re continuing to bring you our Travel section through isolation because we know one day we will travel again. In fact I find myself planning and longing for that next trip more than ever! Head to delicious.com.au/travelfor a list of all the ‘virtual’ ideas and opportunities to take advantage of in the meantime. You’ll also find a list of restaurants that continue to deliver or offer takeaway near you, whatever your favourite cuisine. We’re also proud to bring you the State Winners of the annual delicious . Produce Awards (p 28), who continue to astound us with their quality, resilience and determination. It’s never been more important to know and support our producers, the backbone of our industry, and we congratulate them all.…

STICKY GINGER AND CARAMEL PUDDING SERVES 6 13/4 cups (260g) self-raising flour 11/2 tsp ground ginger 1/4 tsp bicarbonate of soda 100g dark muscovado sugar 2 tbs treacle 120g unsalted butter, chopped, melted, cooled 1 cup (250ml) buttermilk 3 eggs 150g uncrystallised ginger, finely chopped, plus extra to serve Thickened cream, to serve GINGER SAUCE 100g unsalted butter, chopped 1/3 cup (75g) dark muscovado sugar 1/3 cup (80ml) ginger beer 200ml thickened cream GINGER CARAMEL 100g unsalted butter 1/3 cup (75g) dark muscovado sugar 1/3 cup (80ml) ginger beer 100ml thickened cream Preheat oven to 180°C. Lightly grease a 2.3L-capacity baking dish. Sift flour, ginger and bicarb into a large bowl. Add sugar, treacle, cooled melted butter, buttermilk and eggs and whisk until combined. Fold through chopped ginger until combined.…

LEEK “Leeks never come off the menu at Burnt Ends. We simply throw them in the oven and burn them and that’s about all there is to it. The outside turns completely black so we strip this part off and then you’re left with this soft, sweet flesh in the middle. We serve the stems with brown butter, chopped capers, lemon juice and toasted hazelnuts.“ PUMPKIN “What really attracts me to pumpkin is how tough it is. At Burnt Ends, we throw a whole pumpkin on the coals and just let it burn. It’s like a little pressure cooker. You end up with this charred crust on the outside and this beautiful concentrated flavour in the middle.” PORK TOMAHAWK “The pork tomahawk cut is an extension of the loins to…

THE FIRST MONTH of winter is time for the porridge pot and borscht pan, and for braises, bakes and daubes. It’s also a time for citrus, slow-cooked meat and plenty of veg with lots of vitamin C. Tangellos have an intense flavour and are ideal in salads, or caramalised and served with custard. Another great citrus for June is the grapefruit. My favourite is to drizzle it with honey and sprinkle with chilli salt. There’s always plenty of apples in June. Besides making a crunchy snack or using them in desserts, try sharp-flavoured varieties, such as Granny Smith or cox, for pureed sauces to serve with a roast. Brussels sprouts are so delicious roasted with chestnuts, or steamed and tossed in butter. But I love to eat them raw in…

FIGHTING GULLY ROAD ROSÉ 2019, $25 Sangiovese is a secret weapon in rosé-style wines, lending light, berry fruitiness, savoury elements, and finishes up nice and dry. This is a thirst-quenching style, spot-on for the sweeter/ earthy curry elements in this dish. FAIRBANK FIELD BLEND 2019, $27 It’s a blend of fiano and viognier, two white grape varieties that usually wouldn’t make easy bedfellows, but here find harmony. This has beautiful texture, saline-mineral notes and lightly spicy fruit character. It’s a pretty way of hosing down your palate. AIRLIE BANK FRANC 2019, $22 This is a lighter style of red that demands being drunk chilled – it’s fresh feeling, crunchy textured, all blueberries and green herbs, and vibrant. It’s perfect straight out of the fridge…

SWEET & SPICY RIBS, ESCHALOT AND CREAMY CUCUMBER SERVES 4 Begin this recipe at least 4 hours ahead. 2 tbs olive oil 8cm piece (40g) ginger, peeled and finely chopped 1 green chilli, finely chopped, seeds and all 75g hot mango pickle, roughly chopped (I use Patak’s brand) 11/2 tbs coriander seeds, roughly crushed in a pestle and mortar 2 tbs tomato paste 300ml pomegranate juice 70g soft light brown sugar 40g fresh coriander, roughly chopped 1kg pork loin ribs (cut into racks), slashed a few times with a small sharp knife 350g medium eschalots, peeled and left whole or halved lengthways if larger CUCUMBER SALAD 1 cucumber (330g), seeds removed and then cut into1/4 cm-thick half-moons 1 tbs lime juice 1 tbs olive oil 3 tbs sour cream Preheat…

Shichimi togarashi contains dried chilli, peppercorns, sesame seeds, ginger and seaweed. This spice blend adds a real kick to dishes. Used in soups and marinades, kombu tsuyu is a concentrated stock base that highlights the subtle flavour of kelp (kombu). Oroshi ginger is a ginger paste that is typically used for sushi, sashimi and hotpot. @jonathanbarthelmess SIMPLICITY MIGHT BE key in Japanese cooking, but behind the scenes there s always more to a dish than meets the eye – and that’s what draws restaurateur Jonathan Barthelmess in. “It always seems so simple, but there is usually a lot of technique involved, whether it is the knife skills, the way the product has been treated, how it s been cured or wrapped,” says Barthelmess. “There is always a story or…

THIS IS A BOOK about Palestine – its food, its produce, its history, its future, its people and their voices. It is a book about the common themes that all these elements share, and how Palestine weaves narrative and cooking into the fabric of its identity. The two go hand-in-hand. Recipes are like stories: events brought to life and shared in the making and telling. They are passed from one person to the next, and in that movement, some details change, others come to the fore, while others will be left by the wayside. And stories are like recipes: a series of individual experiences blended together to create a whole. Where stories and recipes intersect is the nexus, the point, of this book. Rather than telling ‘a’ story or ‘the’…

EVER SINCE I was little, I have been fascinated with Britain. On our travels through England, Scotland and Wales, I was constantly looking for regional bakes and local bakeries. I ate soup every afternoon because I knew it would come with the advertised ‘warm soft white roll’. I experienced the renaissance of British food and saw how proud people were about their local produce. Even then, notes were made on the menus to say the meat or fish was local. The recipes in this book paint a picture of the British landscape. I developed them based on those I encountered during my historical research – not as straightforward as you might think, since recipes were not explained as extensively in the past as they are today. Much has changed in…

THE LAST TIME I was handed a map on arrival at a resort was when I was far younger and enjoyed annual trips to an adventure park in the UK. It was always a weekend of cycling, swimming and general energy that my sisters and I loved, but left my parents more exhausted than when we arrived. The map I have just been handed is for the sprawling Ayana Resort & Spa in Bali’s Jimbaran, just 20 minutes’ drive from the airport. Set over 90 hectares, the resort boasts 19 restaurants and bars, 12 swimming pools, two spas and a private beach. I’m pretty sure it would have done more to ensure my parents left sunkissed and sufficiently cocktailed than the adventure park back home. I’m here for three nights…

freshly squeezed For more nutrition and flavour in your juice without any separation, the Kuvings EVO820 cold press juicer is the answer. The stylish gadget presses whole fruit and veg for healthy concoctions. Best of all, it is easy to clean and use. Visit: kuvings.com.au on the seashore A household name since 1882, four generations of master salt makers have been harvesting the naturally formed pyramid-shaped Maldon Sea Salt on the UK’s coast, using traditional artisan methods for superior taste. Visit: maldonsalt.co.uk palate cleanser Grown across the pond in New Zealand, Purewasabi by Coppersfolly is not mixed with horseradish, synthetic flavours or colours. Try it in desserts, sandwiches, steak or chicken dishes for am authentic kick. Visit: purewasabi.co.nz fragrant and fresh Valcom’s red curry paste is a staple for authentic…

#MAKEITDELICIOUS MARCH’S MOST-LIKED POST 3980 likes, 66 comments Keep calm and carry on cooking with our 25 immunity-boosting chicken soup recipes (like this chicken, sweetcorn and asparagus soup) that have just dropped on the site. Make a batch and freeze the rest for later. Let us know what you’re cooking and how you’re coping, by sharing your posts and stories using the hashtags #makeitdelicious and #ooowithdelicious Recipe: @chefmattmoran #OOOWITHDELICIOUS Photo: @bendearnley Styling: @kirstenljenkins SIT BACK AND RELAX: Like many others, I’ve found myself going through old delicious . magazines and came across the editor’s letter from March 2016. She wrote about wanting to spend more time in the kitchen when life gets busy. Now is the time to change all that. I’m loving going back through past copies of the…

ROAST PUMPKIN, YOGHURT AND ZA’ATAR SERVES 8-10 AS A SIDE 5kg jap pumpkin 2 tbs extra virgin olive oil, plus extra to drizzle 100ml sweet soy sauce (kecap manis) Juice of 1 lemon 31/2 tsp za’atar (Middle Eastern spice mix) 2 long green shallots, thinly sliced YOGHURT DRESSING (MAKES APPROX. 400ML) 1 cup (250ml) buttermilk 75g Greek yoghurt 1 eschalot, finely chopped 1/4 bunch coriander, finely chopped, plus extra leaves to serve Finely grated zest and juice 2 limes 1/2 tsp ground cumin Pinch cayenne pepper 1/4 cup (60ml) extra virgin olive oil Preheat oven to 220°C. Place pumpkin in a large roasting pan. Drizzle with extra olive oil and season liberally all over. Roast pumpkin for 2 hours-2 hours 30 minutes until tender and cooked. (Check to see if…

@mattscravat @MattsCravat FEW COUNTRIES HAVE had the same impact on me as Portugal. The delicious simplicity of the food, the quality of the produce and the warmth of the hospitality; all hallmarks of a country that I could quite comfortably call home. The trip also inspired an intense desire for me to take on some of the best dishes back here in Australia, as well as create some new, inspired ones of my own. What to feature here is a hard call, so here is an admission about omissions. The wonderful prego roll, Bifana and crispy fingers of spider-fish eaten with the warm beach pushing up between your toes and a chilled Super Bock Mini (the world’s tiniest beer bottle, perfect for hot days) dwarfed in your fist – none…

“SERVE THIS FLAVOUR-PACKED MEAT-FREE MASSAMAN ANY NIGHT OF THE WEEK AND WATCH IT DISAPPEAR IN SECONDS.” CHICKEN TIKKA MASALA SERVES 4-6 1/3 cup (80ml) melted coconut oil 2 small onions, sliced 10cm piece (50g) ginger, finely chopped 5 garlic cloves, finely chopped 800g skinless chicken thigh fillets 1/2 cup (140g) tomato paste 2 tsp each garam masala and ground turmeric 1 tsp each ground cumin, ground chilli and smoked paprika 2 cups (500ml) chicken stock 200ml coconut cream Freshly chopped green chilli, coriander leaves, thick natural yoghurt and steamed basmati rice, to serve Heat oil in a large wide pan over medium heat. Add onion, ginger and garlic, and cook, stirring, for 10 minutes or until fragrant and softened. Add chicken and increase heat to high. Cook, stirring regularly nnd…

AMERICAN-STYLE GINGER MOLASSES COOKIES MAKES 34 “One of my favourite things about ginger is its universality. The punchy heat and moreish spice sing when paired with sweetness, and so many global cuisines have their own take – from molasses-heavy Jamaican cakes to irresistible Italian bombolini.” 21/4 cups (335g) plain flour 2 tsp bicarbonate of soda 1 tbs ground ginger 1 tsp ground cinnamon 1/2 tsp ground allspice 170g unsalted butter, chopped, softened 1/2 cup (110g) caster sugar 1/2 cup (110g) dark brown sugar 1 egg 1/4 cup (95g) molasses 1 cup (220g) demerara sugar Combine the flour, bicarb, ginger, cinnamon, allspice and1/2 tsp salt in a bowl. Set aside. Place butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and beat until thick and…

ONE OF LOS ANGELES’ 88 cities, Santa Monica stretches along the coastline, nestled between Venice and Pacific Palisades. Better known as a hub for a glitzy health-and-wellness scene, in the past few years Santa Monica has thrived as a dining destination, with some of America’s best chefs cooking here in restaurants ranging from ultra-luxe and exclusive, kitsch family-friendly all-American, to health focused. Among all the incredible bites there’s the unmissable visit to the iconic Santa Monica Pier, buzzing with performers, preachers and activists, gloriously colourful farmers’ markets showing off sun-kissed Californian produce and plenty of outdoor adventure options, to work it all off. Live like a local and start the day on the sand for beachside sprints, volleyball, or a yoga class by the water with Beach Yoga SoCal guru…

THERE’S MUCH MORE to Oslo than the stunning wintry scenery. With both hipster hangouts and unspoilt woodlands and fjords, there’s something appealing year-round in this sophisticated city of food, drink and culture. WHERE TO EAT Oslo can be expensive, so balance your experiences. The city offers all aspects of the dining spectrum, from high-end restaurants to the fashionable ‘trash gourmet’ scene, which finds Michelin-trained chefs serving street food in simple, urban spaces. Wander the funky shops in Grünerløkka to find Torggata and look out for Munchies, Taco Republica, Wunderburger, Freddy Fuego and Crowbarare. Or for pastries, head to an Åpent Bakeri – a very good bakery chain. Vippa on the waterfront is much more than a food court. It is a food, culture and education centre incorporating two social enterprise…