Sommaire pour September 2018 de delicious

SEPTEMBER IS WHEN AUSTRALIA comes to the fore, as our annual delicious. Produce Awards winners are revealed. Now in its 13th year, the ‘DPA’, as we affectionately call it, celebrates the best, and most sustainable and ethical, produce in our country. It rewards the producers behind the scenes, the regions and retailers of note, and the innovators, distillers, artisans and next-gen talent who deserve to be unearthed. It’s a year-long exercise for our team and contributors; a labour of love you could even say. It is important because it sets a national agenda, and puts produce front and centre. As any chef, region or store will tell you, behind every great meal they create or source lie great and creative producers, who very rarely get recognition for the incredible job…

I have been collecting delicious. magazine since 2003 and I still get excited each month when I receive a new copy. I have just returned home after spending 10 days in beautiful Bali eating some amazing local food, which I am still craving. I couldn’t believe it when in the July issue I saw the recipe for mee goreng (On Trend, p 91), which I must say turned out perfectly and transported us straight back to our holiday. Thanks delicious. team for producing such a great magazine for the last 15 years, from which so many of our family’s favourite recipes have come! Laine Bridge Congratulations, Laine! You’ve won a Smeg stand mixer valued at $799. Perfect for creating everything from fresh pasta to delicious pastry, this mixer combines premium…

maggie_beer: Laughs between the serious business! Swipe for some of the incredible produce from today’s @deliciousaus Produce Awards judging wolfinkitchen The National @deliciousaus #produceawards. As always it’s quite a reunion and we all enjoy these few days of debate (and endless industry banter) chefmattmoran: Behind the scenes of the delicious. produce awards. #food #produce #delicious #fish #cooks #chefs chefbennett23: #produceawards2018 @deliciousaus Seafood day. Big thank you to @mrniland @fisheads for coming in today and adding value to make sure we pick Australia’s best seafood kerrie_mccallum: Can’t help but love this part of #produceawards process – cheese judging! Obligatory dress shot (matches the cheese) @deliciousAUS #produceawards2018…

Matt Stone has this to say about cooking kangaroo we should all hop to it. “In my opinion, roo is the most sustainable meat,” says the acclaimed chef from Oakridge Wines in the Yarra Valley. “It takes up no farming land, eats only wild food and it’s light-footed, so it doesn’t crush native plants and grasses.” Seared and served with horseradish cream, as he proposes on these pages, the native meat is also extremely appetising. Stone is an apostle of eating ecofriendly, seasonal and local food. All the ingredients featured on his menus are produced in the Oakridge kitchen garden, foraged from nearby, or acquired from neighbouring farms and producers. The chef is also adept at repurposing elements to minimise waste his broad bean salad, for instance, comes with pickled…

WE FEED ANIMALS so they can feed us, but the cow (followed by the pig, then the chicken) is pretty inefficient when it comes to converting plants to protein. That’s due to the environmental toll of intensive farming – studies show 70 per cent of arable land is used to raise meat, requiring 15,000 litres of water for every 1kg of beef, and creating more greenhouse gasses than the entire transport industry. The omnivore’s dilemma is figuring out sustainable production. You can put down your steak knives; this is not a call for mass vegetarianism. While there has been an explosion of plant-based ‘meat’ – from the Impossible Burger that has been taken up by US fast food chains to Beyond Meat’s ‘bleeding’ vegan burger – cultured or in vitro…

NUMBER 42. It was the satay chicken at Dynasty Chinese Restaurant when I was a young Huck. I don’t think I ever perused the other 103 dishes on offer. I mean, who has three days to read a menu? So I was intrigued upon hearing Sydney CBD newbie Bistecca, owned by James Bradey and Warren Burns (Grandma’s, The Wild Rover, Wilhelmina’s), offered just one dish – the classic bistecca alla Fiorentina , aka T-bone steak. It’s cut to the requested weight, at $13 per 100 grams, and cooked in front of you over licking flames. There are rules to follow before you get to wrap your chops around this T-bone. You can’t book, unless you’re a group of six or more. But that’s par for the course these days. Once…

WHEN I WAS A YOUNG LAD, I never gave any thought to what my perfect last meal would be (it was obviously going to be pizza followed by ice cream). Throw in some fried chicken with country gravy and a rib-eye steak, and you have a standard last meal request from about every death row inmate since the concept of a death row last meal started in Texas penitentiaries in 1924. But now that I am regularly asked this question, my own response has been more artfully constructed to include dishes that will make me seem both homely and down-to-earth, as well as erudite and well-travelled. So, my last meal would have to be a degustation starting with the best sashimi and nigiri from Tokyo; homemade tagliolini (homemade at my…

OVER THE PAST six months, in partnership with delicious. , I’ve been celebrating the incredible producers we are lucky enough to have across our vast country with a series of Sunday lunches at the Dolphin. Working on a menu each month has seen our team get creative to make sure the produce is hero. Many producers themselves have attended the lunches, and it’s been a joyride to sit and eat with them, toasting to all the epic work they do to bring us this wonderful food. The recipes here are simple enough to let the ingredients shine, so when you make them at home, raise a glass to the people behind the produce – bravo! POTATO SKINS, AVOCADO AND SMOKED SALMON PEARLS SERVES 4 1kg rock salt 12 medium potatoes…

TIME IS ON MY side when I’m on the family farm – it’s about slowing down and really enjoying the process of cooking. It’s cold-weather country, so that influences the way I cook there, too. Low and slow is the order of the day. Breakfasts are lazy, lunches stretch into dinner and friends often drop by, so many of these dishes need to feed a crowd. Of course there’s plenty of lamb (I’d be crazy not to take advantage of the lamb we have on the farm), and it’s pretty hard to go past a roast chook. Even better paired with some root vegetables pulled from the vegie patch and roasted in duck fat. My love of baking also comes out in full force, or I might make a classic…

RULES DON’T EXIST for chef Josh Niland of Sydney’s famed seafood-favouring Saint Pete “I’m not a chef that spends months on end developing d shes or rec pes,” he admits. It s experimentation that leads to breakthrough – “a lot of the more conceptual dishes at Saint Peter have been born out of pure observation or logic,” he says, Saint Peter’s octopus scotch egg included. Limitations don’t belong in the kitchen, says Niland. “When I look at fish, most of the time I see meat, and when you do this your mind opens up to a much broader array of cookery methods and possibilities.” Niland s curiosity is entwined with his passion for sustainability. He has won acclaim for cooking with lesse known and under-used fish species, and his fish…

“IT’S IN MY BLOOD – I’ve been foraging since I was about four years old,” reflects Peter Hardwick as he gathers wild kelp from a beach in Byron Bay. What began as a childhood hobby for the passionate botanist has developed into a collaboration of the most unique kind, where Peter works as forager and wild food researcher for Harvest, the innovative restaurant in the hamlet of Newrybar that achieved 21st spot on the 2017 NSW delicious. 100 list. There, he works closely with head chef Ally Waddell to integrate native foods like bunya cone, wild kelp, sea purslane and coastal tea tree onto the Harvest menu. A pioneer of the bush food scene in the late ‘70s and early ‘80s, Hardwick recalls his proudest moments as witnessing how indigenous…

“A cheat’s creme patissiere is the perfect foil for tart rhubarb and sweet jammy strawberries.” – Phoebe Wood, Food Director STRAWBERRY, RHUBARB & CUSTARD HAND PIES MAKES 8 150g rhubarb, roughly chopped 125g strawberries, hulled, halved 1/2 cup (110g) caster sugar Juice of1/2 lemon 2 tsp vanilla bean paste 2 tbs cornflour, sifted 1 cup (250ml) thick store-bought custard 2 x 375g frozen all-butter puff pastry (we used Carême), thawed 1 egg, lightly beaten 2 tbs demerara sugar Place rhubarb, strawberry, caster sugar, lemon juice and vanilla in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until rhubarb is broken down and mixture is jammy. Remove 1/3 cup (80ml) liquid and place in a bowl with 1 tbs cornflour, stirring until smooth and combined. Return…

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• DUNE TOP This intimate elevated dining experience is perfect for groups of up to six • KANTJU GORGE Wander a section of Uluru s base as a knowledgeable guide tells you stories of the monolith. Enjoy canapes and drinks as the sun sets • TABLE 131° Learn about the sky full of stars hanging above you while enjoying a menu around a campfire Return to your ‘tent’ where a luxurious swag is laid out on your day bed in front of an outdoor fireplace. Indulging in the tray of digestif treats (sherry, brandy and more) is entirely up to you! Find out more on the above at longitude131.com.au • TALI WIRU Experience a menu of four courses with each dish using native herbs and spices. Prime dining under the desert sky with fantastic…

steaming ahead Discover the power of steam at a complimentary class held by a Miele Experience Centre. The class will focus on the nutritional and flavour benefits of the new generation of steam cooking. Visit: mieleexperience.com.au easy as ABC ABC Kecap Manis harnesses the sweetness and rich caramel colour of this sweet soy sauce. Made from natural sundried palm sugar, this syrupy condiment brings the warmth of Indonesian cuisine to all creations.Visit: asianinspirations.com.au/exploreindonesia the sweet life The award-winning, small-batch artisan ice creams and sorbets (with rich flavours such as fig, honey and pistachio) from Serendipity are crafted using only the best produce found in the pastures of northern NSW. Visit: serendipityicecream.com.au next-level noodles A staple that works a treat in soups, stir-fries and salads, Hakubaku Organic Ramen is made from…

WHEN IT COMES TO WORKING WONDERS WITH AUSTRALIAN PRODUCE, ADELAIDE’S RESTAURANT ORANA IS JUST THE TICKET, ACCORDING TO PRODUCE AWARDS PROJECT MANAGER LUCY ALLON: “WITH A MENU HEAVILY FOCUSED ON REGIONAL AND NATIVE PRODUCE, CHEF JOCK ZONFRILLO IS CREDITED WITH PRESERVING THE MEMORY OF NATIVE PEOPLES OF AUSTRALIA THROUGH THEIR FOOD. IT’S A MUST-VISIT FOR AUSTRALIANA FOOD,” SHE SAYS. WITH DISHES LIKE MUD CRAB, MASCARPONE, BUNYA & BRUSH CHERRY, AND KANGAROO, SMOKED POTATO, FERAL PLUM & WATTLESEED ON THE MENU, YOU CAN SEE WHY. READ OUR REVIEW AT DELICIOUS.COM.AU/EATOUT…

PREPARE TO CELEBRATE the best breakthrough Australian ingredients from the delicious. Produce Awards amid the fitting surrounds of Melbourne’s award-winning Vue de monde restaurant – number four in our Victoria delicious. 100 list in 2017. Fifty-five storeys up in the iconic Rialto Tower, Vue de monde chef-owner and national Produce Awards judge Shannon Bennett will greet diners before they enjoy canapés and four courses showcasing gold medallists and trophy winners from the awards. Chosen by some of Australia’s top food talent and prepared by Vue de monde executive chef Justin James, the picks represent showstopping produce across four categories: From the Earth, From the Dairy, From the Sea and From the Paddock. Matching wines will come courtesy of wine partner The Lane Vineyard, based in Hahndorf in the Adelaide Hills.…

“ASPARAGUS IS VERSATILE AND DELICIOUS, AND THE LOCAL SEASON IS SHORT, SO IT’S ALWAYS EXCITING TO SEE THE FIRST BOX ARRIVE.” BROAD BEAN, QUINOA, PICKLED LEMON-SKIN SALAD SERVES 4 AS A SIDE 1 cup (200g) mixed quinoa, rinsed, drained 2 tbs extra virgin olive oil 500g fresh or frozen broad beans, podded (if fresh), blanched, peeled 4 long green shallots, finely chopped Dill, mint and flat-leaf parsley leaves, to serve PICKLED LEMON SKIN Pared zest of 2 lemons, thinly sliced 1/2 cup (125ml) apple cider vinegar 1/4 cup (55g) caster sugar 1 tbs coriander seeds For the pickled lemon skin, place lemon zest in a heatproof bowl. Place vinegar, sugar, coriander seeds and1/4 cup (60ml) water in a saucepan. Bring to the boil and simmer for 2 minutes. Pour hot…

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WHEN I WAS asked to write a recipe about what Australian food means to me, I thought back to when I first moved here 13 years ago and had my first market experience at South Melbourne Market. I was instantly drawn to the seafood section and wanted to try everything. I saw these crustaceans that looked like crayfish and was intrigued. They turned out to be bugs, and I loved the flavour and texture. So, naturally, when I think of what’s typically Australian, I think back to that moment. I ate plenty of seafood growing up as a kid, so I’m not unfamiliar cooking with it. The aim of this recipe is to showcase the best Australian produce, but with my twist, so here it is: Moreton Bay bugs with…

IF YOU’VE VISITED the Northern Rivers in NSW, there’s every chance you’ve dropped in on The Farm in Byron Bay. It’s home to a collective of growers, producers and eateries, including Three Blue Ducks, as well as some of the happiest chickens, pigs and cattle you’ve ever encountered. The bucolic venture, which is predicated on sustainable, chemical-free farming, is the handiwork of founders Tom and Emma Lane, who will also soon open The Beach House overlooking Angels Beach. Inspired by their own rural childhoods, and holidays spent on a 30-acre farm in Federal bought after the birth of their last child, Lulu, Tom and Emma made the decision to leave the Sydney rat race to give their four children a life of more freedom. This led them in 2013 to…

It’s impossible not to be moved when journeying through a land as culturally rich and diverse as Russia. Winston Churchill described it as “a riddle wrapped in a mystery inside an enigma”, and from the haunting beauty of St Petersburg to the might and splendour of Moscow, it remains one of the most intriguing countries in the world. Delve in and experience its breathtaking countryside, charming villages and remarkable cities in complete luxury on Scenic’s 15-day Jewels of Russia cruise. Sailing the majestic waters of the Neva and Volga rivers from St Petersburg to Moscow, the journey includes a visit to the palatial Hermitage – once home to the Russian Imperial family and today housing one of the world’s most significant art collections – plus a thrilling evening at an…

SLOW-COOKED PIE WITH GOAT’S CHEESE & PISTACHIO SERVES 2 2 Herbert Adams Slow-Cooked Beef with Caramelised Onion & Cabernet Sauvignon pies 1 bunch broccolini, trimmed 20g pistachios, coarsely chopped 1/3 cup basil leaves, shredded, plus small leaves to garnish 20g marinated goat’s cheese Prepare the pies according to the instructions on the pack. Steam broccolini over a saucepan of simmering water for 5 minutes or until tender. Drain and keep warm. Meanwhile, combine pistachios and shredded basil in a bowl. Toss with 1 tbs of goat’s cheese marinating oil. Halve broccolini lengthways and arrange on serving plates. Spoon pistachio mixture over broccolini and crumble over goat’s cheese. Drizzle with more marinating oil, garnish with basil leaves and season. Serve with pies. SLOW-COOKED PIE WITH SPRING SLAW SERVES 2 2 Herbert…

FAMILY IS OUR GREATEST influence in shaping us, in making us. At the heart of every family there is a complex story of food – the family table represents a constantly evolving edible history. This book is rooted at home and observes how our families influence who we are and what we eat. Wherever I am in the world, it is the culinary foundations of my mother’s dining table that influence and inspire me the most. For her, cooking was her way of nurturing. While I am a mother who is very different culturally to the one I grew up with, it is my mum’s love of feeding that fuels me. Within my own busy family life, prioritising the ritual of mealtimes is paramount. At the heart of Family is…

THE FOOD ETHOS IS A CELEBRATION OF ALL THINGS AUSTRALIAN, WHILE BEARING IN MIND THE LIMITATIONS OF LOCATION. – LONGITUDE 131° CHEF JONATHAN BRYANT Flying in from Sydney, I’m sure I’ve never seen anything like it. And it’s not what I expected, either. A vast expanse of red soil, yes. But greenery? Lots of it? I had no idea. I’m later told these plentiful plants are semi-dormant, and survive with just the smallest amount of water each year. It’s incredible. Hands and face pressed to the plane window like a child in an aquarium, I see Uluru. It’s huge. It’s imposing. It’s almost glowing red in the sun. But it’s not actually Uluru. I find this out on the short drive from the tiny airport to luxury lodge resort Longitude…

• FEDERAL The town of 700 is home to Doma Cafe, specialising in handmade sushi rolls and vegan-favouring fare. • MULLUMBIMBY The ‘biggest little town in Australia’ is also the base of woodfired pizzeria Milk and Honey (milkandhoneymullumbimby.com.au), which boasts a cult following. • CASUARINA The Tweed Shire district is welcoming a growing number of eateries and boutiques, such as Tucker cafe (tuckercasuarina.com) and boutique Nikkou (nikkoustore.com). • CLUNES Among the hinterland hills sits Clunes. The large blocks of land and stunning views are attracting creatives and producers to the district, including small-batch natural winemaker Jilly Wines Co. (jillywines.com.au). • SUFFOLK PARK The area’s latest addition is Chupacabra (chupacabra.com.au), a Mexican restaurant focused on casual fare created from locally sourced produce.…

BUDDING ROMANCE Magnolia is my signature flower, and we spray Magnolia Grandiflora Sandrine on the tablecloth edges. It’s dewy and citrusy and makes everyone relax. TABLE ACCENTS Zsolt Faludi dinner plates, Lobmeyr Trinkservice glasses, vintage Dinosaur Designs vases, and white damask linen with a floral weave. BRIGHT IDEAS I prefer to light a room solely with beeswax candles from my friend [creative director] Tony Assness. They give off a beautiful aroma and the light is the kindest. CHEESE OR CHOCOLATE I love to serve a cheese board with Heidi Farm gruyere, Holy Goat La Luna and a roquefort. It’s paired with Tolpuddle pinot noir. GO TO DESSERT I am lucky to be able to call on Nadine Ingram from Flour and Stone bakery for one of her crowd-pleasing apple tarts.…

JULY’S MOST-LIKED POST 2912 likes, 59 comments For us, self love is an edible concept and comes in the form of a seriously sumptuous dessert like this one. Whether you’re entertaining a group (or just your own sugar cravings), we promise this Golden Syrup creme caramel (recipe in the July 2018 issue) will hit the right spot. INTERNATIONAL EATING: You should have named June’s edition of delicious. the travel edition! I was so impressed with the sheer diversity of recipes. After reading cover to cover I decided I would have to trial a few. Saturday morning started with Matt [Preston]’s bruleed pancakes (so simple! – I’m Loving, p 46). We then headed east and devoured the Penang Assam laksa (so warming and filling! – Masterchef, p 42). We finished off…

• BROAD BEANS , as part of the legume family, are a source of protein along with vitamins A, B1 and B2. If buying fresh, look for firm, crisp pods that don’t feel like they have any air inside. • WATTLESEED is most often wild harvested, the seeds coming from various species of acacia. A native hero, wattleseed is roasted, and has a spiced, coffee-like flavour that complements everything from grilled meat to shortbread biscuits. • KANGAROO , famed for its status as both a healthy and highly sustainable red meat, is similar in taste to lean beef or venison. The ruby-toned meat is high in iron and protein and extremely lean, and should be cooked quickly to retain its tenderness. • BROWN RICE has a firm texture and nutty flavour. The bran and…

I GREW UP IN Istanbul with my very resourceful grandma. She’d forage wild weeds and greens, and use them in salads. She’d also use them as a börek filling. At Anason, we have a filo börek that includes saltbush, English spinach, warrigal greens, nettles and watercress stems and leaves. Preheat oven to 180°C. Heat 2 tbs extra virgin olive oil in a large frypan over high heat. Add finely chopped stems of 1 bunch watercress, 1 finely chopped onion and 2 crushed garlic cloves, and cook, stirring occasionally, for 5 minutes or until starting to caramelise. Add 1 bunch chopped picked watercress leaves and cook, stirring regularly, for 5 minutes or until caramelised. Add 1 finely chopped tomato, 2 tbs fresh ricotta and 1 egg, and cook, stirring regularly, for…

BATCH BREWING COMPANY JUST BEER, $6.50  Just Beer! The bottle sort of explains it. A simple, lightly bitter beer, but the motif is much more about the local (New South Wales) heritage grain used to brew this product. Drinks a charm. HURDLE CREEK STILL PASTIS, $95 Traditional-style pastis but with Australian botanicals aniseed myrtle and mintbush used in the mix. A remarkable product, landmark in a modern era in Australia, and utterly wonderful to drink. On ice, a splash of water, watch it go. SOBAH FINGER LIME CERVEZA, $5 From an Aboriginal-owned-and-operated company comes this alcohol-free beer. Yes. In an age of moderation it’s an outstanding product, utilising native lime, and wonderfully ‘crafty’ in its feel. So good. TWO METRE TALL HUON FARMHOUSE DRY APPLE CIDER, $13.50 An outstanding cider…

• The luxury of space and an intimate atmosphere on board the boutique Scenic Tsar• Three included exclusive Scenic Enrich experiences• Your choice of seven Scenic Freechoice activities• 41 meals (14 breakfasts, 13 lunches and 14 dinners)• All beverages included with on-board lunches and dinners• An experienced Cruise Director to guide and assist• Expert Program Directors• Complimentary Wi-Fi• All tipping and gratuities• A journey with the only Australian-owned river cruise line…

Herbert Adams has been creating delicious pies for more than 100 years, and its Gourmet Wine Infusions range brings to life an exciting blend of flavours. Choose from three irresistible options: Slow-Cooked Beef with Caramelised Onion & Cabernet Sauvignon, Slow-Cooked Beef with Shiraz & Cracked Pepper, and Slow-Cooked Beef with Portobello Mushroom & Merlot. Each pie is crafted with a mouth-watering combination of quality ingredients, including 100 per cent Australian slow-cooked beef and wine from Victoria’s Swan Hill region, all wrapped in Herbert Adams' signature golden, flaky pastry. The Gourmet Wine Infusions range is available at all major supermarkets. • For more information, visit herbertadams.com.au or find @herbertadamsau on Facebook…

STICKY BEEF RIBS WITH NOODLES SERVES 4-6 Begin this recipe 1 day ahead. 2/3 cup (165ml) ABC Sweet Soy Sauce Kecap Manis ½ cup (150g) ABC Original Chilli Sauce Sambal Asli, plus extra to serve 5 garlic cloves, bruised 4 star anise 3 lemongrass stalks, white part finely chopped, green part bruised 2kg beef short ribs 400g fresh flat rice noodles (from Asian food shops – substitute cooked dried rice noodles) 1 bunch garlic chives, finely sliced 2 tsp sesame oil Thinly sliced red chilli and coriander leaves, to serve Combine kecap manis, chilli sauce, garlic, star anise and lemongrass in a large, deep roasting pan. Add beef and toss to coat. Chill overnight to marinate. The next day, preheat oven to 150°C. Turn beef flesh-side down. Add 2 cups…