delicious -julkaisun May 2021 -irtonumeron sisällysluettelo

VEG COMFORT Cauliflower bake, p 16 ~ Slow-roasted butter eggplant curry, p 84 ~ Sticky coconut caramel pudding, p 120 “Cool weather calls for comfort food, and this warming menu will keep both vegetarians and meat-eaters happy. Plus, there’s nothing better than coconut pudding with super simple (and super delicious) coconut caramel for dessert.” Helena Moursellas, delicious . Assistant Food Editor AUTUMN ENTERTAINER Grilled cos with cacio e pepe sauce, p 92 Orlando Steingarten Riesling ~ Lollo’s duck lasagne, p 95 Orlando Cellar 13 Grenache ~ Spiced rhubarb and orange puddings, p 119 Orlando 2018 Lyndale Chardonnay “The minerality and acid structure of Orlando’s Steingarten Riesling adds a touch of freshness to cut through the creaminess of the cacio e pepe. Orlando’s Cellar 13 Grenache features fruity notes of red…

@cornersmith WINTER IS COMING, which means now’s the time to pickle and preserve your autumn produce for the cooler months ahead. It is one of the busiest times of year for Cornersmith cafe owner Alex Elliott-Howery and cooking school coordinator Jaimee Edwards, who have made a business turning garden gluts into condiments and conserves. After the Covid pandemic forced the closure of their Marrickville cooking school, the pair found themselves in a pickle of their own. “The uncertainty of 2020 made me anxious about taking on another lease, but there was still a real demand for classes. So we decided to take the show on the road,” says Elliot-Howery. The duo have just finished a series of Sustainable Kitchen Workshops, at Carriageworks Farmers’ Market, which showed Sydnersiders how to harness…

BIRDS OF A FEATHER really do flock together at Tathra Place Free Range. The multi-species regenerative farm in the Southern Tablelands of New South Wales is home to chickens, ducks, quail, pigs and cows, raised together as nature intended. While the set-up is unusual, Luke Winder, who owns Tathra Place with his wife Pia, believes there are huge benefits to be had from multi-species farming. “The pigs uproot the weeds, the ducks fertilise the soil, the cows mow the grass, the chickens eat fly larvae… it’s like a choreographed dance. It’s amazing, but you have to remember, nature has been doing it like this for millions of years.” The animals are regularly rotated around 10-acre silvopastures, which are planted with trees and forage to create diverse natural habitats. “We are…

IN THE WORLD of artisan cheese, ‘slow’ is key. From caring for the animals and working with the seasons, to the patience needed to mature a cheese for months after it has been crafted, there’s no rushing the process. One Australian cheesemaker who exemplifies this is Nick Haddow from Bruny Island Cheese, who has spent years studying the intricacies of making quality cheese. Haddow and his team understand that good cheese starts in the paddock, and that everything from the cow breed to the climate, grasses and herbs growing in native pastures work together to create regional character in a cheese. Our favourite Bruny Island Cheese is the Raw Milk C2. This is a delicious slow-cooked curd cheese that is both sweet and savoury, with a delightful depth of flavour…

@annapolyviou STYLE “There’s one thing that always happens when we entertain as a family – you leave the house stuffed. We put on a huge spread, usually about seven different dishes. Everything is placed at the centre of the table and you help yourself. We all chat, we have nice wine. That’s our style.” MENU “All of the produce comes from Mum’s garden. It makes it special. She grows massive zucchinis that she wants to show everyone! She also grows eggplants, lemons, tomatoes, cucumbers, all different herbs, grapes, spring onions, mandarins, oranges, green beans... so much. Plus she spends two hours a day making fresh haloumi and ricotta.” DRINKS “We keep the drinks simple. There’s always a bottle of red at the table, and some beers as well.” MUSIC “Dad’s…

@phoeberosewood CHICKPEA BOLOGNESE SERVES 4-6 1/2 cup (125ml) extra virgin olive oil 3 celery stalks, finely chopped 1 large carrot, finely chopped 1 each onion and fennel, finely chopped 3 garlic cloves, roughly chopped 1/2 bunch each rosemary and thyme leaves, finely chopped 1 bunch sage, leaves finely chopped 400g can chickpeas, drained, rinsed 1 cup (150g) semi-dried tomatoes, drained, chopped 700ml tomato sugo (seasoned tomato passata) 1/2 cup (125ml) red wine 2 tsp Worcestershire sauce 400g tagliatelle, cooked according to packet instructions Finely grated parmesan, to serve Heat oil in a large pan over medium heat. Add celery, carrot, onion and fennel with 1 tsp salt flakes, and cook, stirring, for 15 minutes or until softened and lightly caramelised. Add garlic and herbs, and cook, stirring, for 2 minutes…

FOR ME, COOKING and comfort have always been linked. There’s nothing more therapeutic than a pot of delicious food gently bubbling away on a low heat for a few hours on a wintry Sunday afternoon. There is much to be said about the convenience of cooking hearty, wholesome recipes. They may take time to cook, but that doesn’t necessarily mean they are difficult or time consuming to prepare. I’ve designed this book so that you can control how much attention you give each recipe, by including both conventional and slow-cooker instructions. This makes preparing meals easy, with maximum reward for minimal effort. The true appeal of slow cooking is the one-pot concept, which means less washing up, big-batch cooking and freezer-friendly meals. You can choose to cook these recipes in…

WELCOME TO THE second annual American Express delicious . Month Out, an initiative designed to encourage Australians to get out, eat out, stay out and spend, and to enjoy and experience the diverse and rich restaurant culture our cities have to offer. For those of you who joined us in our inaugural year, 2020 got off to a great start in Sydney. After a summer where restaurants and producers had been heavily impacted by bushfires, the industry was overdue for support. With hundreds of offers and deals across the city to redeem, and two free pop-up activations in the CBD and Surry Hills, thousands of residents enjoyed two weeks’ worth of activities and the buzz was high. Then Covid-19 forced our plans to change, and our focus shifted to enjoying…

SYDNEY NOMAD Surry Hills favourite NOMAD is back in Foster Street, with clever tweaks to the menu and fit-out. Feast on contemporary cuisine with Middle Eastern accents, and when dinner is done, pop in next door to NOMAD Deli to pick up take-home produce such as house-cured meats and marinated preserves. NOMAD is set to open in Melbourne’s Flinders Lane soon. Visit nomadwine.com.au >> RESTAURANT OFFER In addition to the American Express Card Member offer, during the American Express delicious. Month Out, enjoy a bespoke set lunch menu for $55pp. To start, the wood-roasted eggplant with toasted olive seeds, burnt butter & flatbread. Followed by the BBQ spatchcock with harissa, toum & guindilla. And for dessert, the macadamia & orange blossom baklava. All with a glass of NOMAD by Gilbert…

This month we’re also excited to launch our second annual American Express delicious . Month Out, extending for the first time to Sydney, Melbourne and Brisbane (we’d love to take on the rest of Australia next!). Flip over this issue to find a mini magazine, with a sneak peek of more than 250 offers and deals you can enjoy all through the month of May. It’s a great way to support your local, get back out there, and have a good time while you’re at it. Don’t forget to make your bookings early! Find out what’s happening near you, at delicious.com.au/dmo…

BERRY JAM & HONEY COBBLER SERVES 8-10 800g rhubarb, trimmed, cut into 6cm pieces 4 cups (600g) mixed frozen berries 1 cup (220g) caster sugar 1/8 tsp ground allspice 120g runny honey Finely grated zest and juice of 2 oranges (zest reserved for topping) 1/3 cup (50g) cornflour Cream or vanilla ice cream, to serve TOPPING 2 cups (300g) self-raising flour, sifted 11/2 tsp baking powder 120g almond meal 190g caster sugar 300g cold unsalted butter, chopped 1/2 cup (125ml) cold milk Preheat oven to 180°C. Place rhubarb, berries, sugar, allspice, honey and orange juice in a large bowl and stir to combine. Transfer to a 2.5L-capacity flameproof baking dish and place over medium heat. Cook, stirring occasionally, for 20-25 minutes until sugar has dissolved and liquid has reduced by…

CAULIFLOWER “We love whole cauliflower because you can make something delicious with every part. Grate the florets for a great textured salad, make cauliflower fritters or cauliflower schnitzel for dinner, or roast them with plenty of spices, salt and turmeric. And don’t forget to keep the leaves and stem! We saute the leaves in oil or butter with lots of garlic for a great side and quick pickle the stem!“ MUSHROOMS “Mushrooms have such an incredible story about them, their growth, their health-giving properties, their rich flavours. We both advocate the ‘meat for vegetarians’ line for mushrooms. We love to go foraging in autumn, and pickling our harvest is something of an annual tradition. We go with an experienced forager, and this is essential. There is a depth of knowledge…

SUPPORT SOME OF AUSTRALIA’S BEST PRODUCERS – HIGHLIGHTS BELOW: VIC: Milawa Cheese Company King River Gold. From most supermarkets and farmers’ markets. NSW: Bundarra Berkshires Free Range Pork. From bundarraberkshires.com.au SA: Ausab Yumbah Greenlip Abalone (whole in shell). From Costco. WA: Tucker Bush Fresh Botanicals Native Thyme.From tuckerbush.com.au. TAS: Felds Farm Seasonal Annual Vegetables. From Harvest Launceston Market. Go to delicious.com.au for more winners from the Produce Awards.…

C: People have got more time. Let’s cook it slow and low. A: Slow, and low. Get low, get low, get low. Remember that song? C: No. Anyway, remember the Kylie Kwong dish with duck and all that cinnamon? I loved that dish. This recipe is like that but with oxtail! You braise your oxtail, then make a base of flavour – think soy sauce, ginger, Chinese vinegar, long green shallots, star anise and Sichuan peppercorns. A: Oxtail is the most underrated cut – obviously it requires a bit of TLC, but it’s worth it. It’s generally not on the shelf, but any good butcher would have it for you – you just need to ask. C: What’s an alternative? A: Beef brisket or cheek. C: Nice, cheap. A: But,…

SO THIS ISSUE of delicious . is all about the joys of slow cooking. The beauty of taking your time in the kitchen doesn’t just involve benefits that come from mindfulness, but the joy of letting things develop, whether it’s the depth of flavour of bolognese or breaking down a tough cut of meat. When the kitchen is an arena of rushing – to make dinner, to fill a lunchbox, to make sure everything is done before your guests arrive – taking time is also about taking back control. And hopefully along the way you will gain a sense of calm, better rhythm, and then contentedness will follow. Here are 10 things you can do in the kitchen that benefit from being done slower. I’ve written another eight, which you…

SLOW COOKING IS all about time and effort, according to Matt Moran . “ It’s where the passion comes from, it gives a dish heart,” he says. “Using secondary cuts of meat, like short ribs, lamb shanks and oxtail, and putting in the time creates an amazing dish. All the cuts I use have fat on them, and when you’re slow cooking, you’re rendering down that beautiful fat, that flavour.” In this world of low and slow, nothing packs a punch quite like a curry – whether it’s Thai green curry with pork neck, rendang, or lemongrass-spiked wagyu short ribs. And then there’s Moran’s Goan coconut lamb curry. “It has great balance – the tart tamarind, aromatic flavour of cumin and coriander, combined with the hit of chilli. If you’ve…

“IT’S ABOUT RESPECTING each cuisine, each culture, for what it is,” says Adam D’Sylva, culinary director of Lollo, the all-day restaurant in Melbourne’s W Hotel. “Part of my DNA and heritage, being half Italian, half Indian, is doing share plates, and an eclectic mix of cuisines. I cook food that I like to eat, in the way I like to eat it.” This food philosophy holds true at Lollo, where curries and octopus salad sit alongside tortellini, tiramisu and the popular duck lasagne (which, so you know, “is going to feature on the menu forever”). “This food represents me, it represents Melbourne,” D’Sylva says. “When people eat here, they get a taste of the Melbourne melting pot.” As for the restaurant space, D’Sylva has created an urban oasis. “I want…

SPICED RHUBARB AND ORANGE PUDDINGS MAKES 6 “BIG BOWLS OF WARMING, STICKY PUDDINGS ARE JUST THE THING FOR A COSY NIGHT IN. MAKE YOUR DESSERT AN ODE TO AUTUMN BY USING SEASONAL PRODUCE LIKE RHUBARB AND APPLE.” 1 orange, washed 400g rhubarb, cut into 5cm pieces 220g brown sugar 1/2 tsp each ground cardamom, cinnamon and nutmeg 2 tsp vanilla extract 285g self-raising flour, sifted 180g unsalted butter, melted, cooled 1 cup (250ml) buttermilk 1 cup (220g) caster sugar 3 eggs Place orange in a deep saucepan, cover with water and place a small plate on top to keep the orange submerged. Place pan over high heat and bring to the boil, then reduce heat to low and simmer for 1 hour 30 minutes or until the orange is very…

MOST-LIKED POST 2334 likes, 72 comments The fam will absolutely flip over Hayden Quinn’s okonomiyaki (Japanese pancakes) with prawns. “A generous drizzle of Kewpie boosts this dish –– the creaminess cuts through the fried pancake, and complements the prawns perfectly.” Recipe: @hayden_quinn Styling: @kirstenljenkins Photo: @brettstevensphotography ALPHA MAIL: I have been subscribing for years, but still never fail to be excited to receive my delicious . magazine each month. Once it arrives, it then sits proudly on display so I can work my way through the recipes in the latest edition. Jenny Fleming THE WINNER IS... Living on 100 acres, I have a great vegie patch (maybe too big!). My tomatoes have been endless, same with my zucchini and eggplant yields. The March issue of delicious . has given me…

CAULIFLOWER BAKE SERVES 6-8 “Baking vegetables in a cheesy béchamel is very decadent. This cooking technique suits all sorts of vegetables, and it is also a wonderful way to turn the fibrous parts of vegetables into velvety, creamy bites. We use the whole cauliflower – leaves, stems, the lot. The leaves and stems are fibrous, but sauté them into submission and they will give you great texture and flavour. Serve with a light green salad for a yummy easy dinner.” 1.5 kg whole cauliflower with leaves attached 2 tbs butter 2 tbs olive oil CHEESE SAUCE 4 cups (1L) full-cream milk 120g unsalted butter 80g plain flour 400g grated mature cheese such as Gruyere Salt and freshly ground black pepper, to taste Strip the leaves and remove the stems from…

1 Gimlet Andrew McConnell’s golden age supper club brings a dash of Gatsby glamour to Russell Street, Melbourne. 2 Maeve Wine Bar Sample smart snacks and share plates at this atmospheric wine bar in a heritage-listed former bank in South Brisbane. 3 Fleur at The Royal Discover classic Japanese flavours with old-world European charm at this upscale gastro pub in Perth. For more on the latest restaurant, cafe and bar reviews, head to delicious.com.au/eat-out.…

PHILTER OLD ALE, $5.50 This is such a great pairing for this dish – old-school Aussie dark beer has this amazing synergy with lamb. Even those who reckon they’re non beer drinkers will find it hard to resist the malty richness, velvety smoothness and pleasing bitter finish. Almost perfect matching here. PIPOLI ZERO AGLIANICO DEL VULTURE 2018, $19 This is made from the grape variety aglianico from the region of Basilicata in Italy. It’s an ideal wine for lamb, all bright and fresh red berries laced with peppery spice and herbal notes. Best yet, it’s naturally fermented and sees no additives, including no sulphur. Fresh as. NON #4 BEETROOT + SANSHO PEPPER, $30 Non-alcoholic options are excellent in Australia, and NON is at the…

THIS IS A great way to use up all the bits: a bag of frozen berries, those oats in the back of your pantry, some bread that may be past its prime. Feel free to reach for whatever frozen berries you might have on hand, and cinnamon, cardamom or any other sweet spice in place of the star anise. You could serve this with Greek yoghurt instead of the cream or, if you’d like, some homemade or store-bought custard. Serve this as a brunch dish or as a late afternoon treat. Yotam Ottolenghi is chef-patron of the London-based Ottolenghi delis and the NOPI and ROVI restaurants. He has published eight bestselling cookbooks – his latest is Flavour, out now. BERRY AND BROWN BUTTER TOAST CRUMBLE SERVES 6 680g (3 or…

“SHE’S OBSESSED WITH LEMONS. I swear lemons and herbs are in everything she cooks.” Anna Polyviou is talking about her mum, Eugina, whose incredible vegetable garden in Melbourne sets the scene for this story. “Mum’s always had a garden, but it’s become so much bigger,” says Anna. “I was away for a whole year because of Covid, and when I came back, there was a whole nursery here! Mum grows 50 different types of produce – vegies, fruit, herbs. She’s got chickens, too. I’ve never seen her so happy. Without this garden, I think she would have found the Melbourne lockdown much harder. But she’s calm and she’s joyful. It’s really special.” The garden in the Polyviou home sits at the centre of family life. “We grew up here. We’ll…

“THIS WHITE BEAN AND MUSHROOM NUMBER IS JUST AS HEARTY AS ITS MEATY COUNTERPARTS – AND JUST AS ‘LICK THE BOWL CLEAN’ GOOD.” @the_butlerspantry_ PORK BELLY AND HARISSA TAGINE SERVES 6 Begin this recipe at least 7 hours ahead. 1.25kg skinless pork belly, cut into 5cm pieces 70g good-quality harissa paste 2 tbs extra virgin olive oil, plus extra to drizzle 2 red onions, thinly sliced 3 garlic cloves, crushed 20g baharat spice mix 1/4 cup (35g) plain flour 4 cups (1L) good-quality beef stock 1/2 bunch flat-leaf parsley, finely chopped 400g can chickpeas, drained, rinsed (we used Woolworths Macro organic chickpeas) 1/2 bunch silverbeet, stalks removed, cut into 5cm pieces Place pork and harissa in a bowl, drizzle with extra oil and season. Toss well to combine. Marinate, covered,…

AS THE DAYS feel shorter and the cooler weather reminds us of the seasonal change upon us, I embrace extra layers of clothing to keep me warm, as well as a little extra care in the kitchen to nourish me from within. This takes me back to the ’80s and ’90s, in my mum’s kitchen filled with the reassuring aroma of her spezzatino (beef stew) with potatoes and peas bubbling away Mum would cut the cooking time by two thirds with the help of her trusted pressure cooker. If I close my eyes I can easily hear the hiss from the steam and picture Mum with her ’80s perm! As for myself, however time poor I am, I try to maintain the old Italian ‘slow food’ idea, and prepare my…

@warrenmendes For many, mentioning South Africa conjures up images of the exotic Big Five in the Kruger National Park, or of the majestic Table Mountain presiding over the fertile Cape Winelands on the one side while standing sentry over a rugged and spectacular ocean coastline. But what is surprising to most who visit the country is the diverse culture and people who embody a vibrant and colourful cuisine reflective of their heritage. Just before global borders shut, I escaped to South Africa on a food pilgrimage. I was, in fact, born in South Africa, but my culinary love for the country does not stem from nostalgia but piqued by rediscovering its food as an enthusiastic tourist. The country was colonised in the 17th century as a stopover point to bring…

ZAKKIA BURLAP RANGE A collection of beautiful hand crafted ceramic pieces. They are reminiscent of the raw texture of hessian (Burlap) and the shiny look and feel of natural linoleum. A simple wrapped design which is both minimalist and sophisticated. Every piece in the Burlap range has been designed to be open to your own interpretation and can be used in so many settings. zakkia.com BASKETCASE GOURMET Australia’s tastiest, small batch gluten & dairy free gourmet condiments and sauces. A blend of the finest natural ingredients to create products that are a perfect match with the amazing and diverse fresh produce that Australia has to offer. Available at independent retailers and online. Check out our stockist page for a store near you. basketcasegourmet.com.au ZEBRANO | FASHION SIZES 14+ Exquisitely designed…

SPICE THINGS UP KENSINGTON STREET For three nights only, Kensington Street’s Spice Alley plays host to guest chefs and unique dining experiences (cocktails included!). There’ll be other great offers throughout the month, with set menus starting at just $25 (and did we mention that will include cocktails?). TASTE THE WORLD DARLING SQUARE Go on a food journey to Darling Square’s 30-plus restaurants inspired by some of the world’s top flavour destinations. From tapas at Tapavino and iconic Chinese dishes at XOPP, there’s a whole host of plates to try. Pick up your Darling Square passport and get a stamp for every ‘country’ you visit. Five stamps will see you in the draw to win a playcation weekend at Darling Harbour. HIDDEN GEMS AT THE ROCKS Sydney’s historical district has a…

cheese please Merging the best qualities of brie and blue cheeses, Castello Creamy Blue Cheese has a soft buttery texture and a milky taste from the high cream content, making it a cheeseboard star. Visit castellocheese.com blend it better The Vitamix Ascent Series A3500i is a high-performance blender that offers versatility and convenience. It’s the perfect countertop companion, whipping up smoothies, soups and everything in between. Visit vitamixaustralia.com.au frozen asset A new classic, Haier’s family-friendly 514L French door fridge takes care of it all with an adjustable temperature drawer, water dispenser and fingerprint-resistant surface. Visit nationalproductreview.com salt of the earth Maldon Sea Salt Flakes, made with traditional artisan methods in the coastal town of Maldon in the United Kingdom, have a fresh intensity and clean taste, making them the ultimate…