Sommaire pour May 2017 de delicious

WHEN I THINK ABOUT the recipes I return to time and again, I would consider myself foremost a baker. I suspect it’s because baking is how I first learned to cook – it is my comfort zone. The result feels generous, which I enjoy. It’s therapeutic; I love the texture, the smells, the warmth. I’m also a little greedy and like that you often get double of what you put in the oven by the end! And while I do return to old favourites and recipes that have stood the test of time, I also need new challenges and something that will push me a little further. Our annual baking issue is a mix of that: twists on classic cakes; pies and pasta bakes that pursue a new level of…

MENU Tuna tartare with smoked oyster Crab sandwich LP’s charcuterie Chilled seafood à la pil pil Black Angus eye fillet, smoked lobster butter and chives Koshihikari rice, smoked garlic and crispy potato Icebergs Whitewash pavlova Orange and almond marjolaine FOR THE THIRD INSTALMENT in our Take Two Chefs collaborations, we’re heading to the glamorous surrounds of Bondi’s Icebergs Dining Room. Sharing a kitchen for the evening at this iconic venue overlooking Bondi Beach are Icebergs head chef Monty Koludrovic and Luke Powell, head chef of LP’s Quality Meats in inner-city Chippendale. Together, they’re delivering a fantastic night of great food and amazing conversation – and, appropriately enough, they’re building it around the theme of sea and smoke. To get the evening rolling, our chefs are serving up two snack-sized dishes:…

GINGER This rhizome packs a punch in curries and stir fries, and makes up one half of one of the most delicious condiments known to man ginger and spring onion dressing (look out for young ginger in markets, which is softer and less stringy). In desserts, too, its mild heat and pungency take new form, adding background zing. RHUBARB Sure, the leaves might spell the end of an escaped bunny faster than you can say myxomatosis, but the stalks of this plant (Is it a fruit?; Is it a vegetable?) can make you swoon. Poaching works well, as does baking in a low oven with spoonfuls of honey. Choose firm stalks with no brown spots for best results. PEAR We have a tendency to forget pears, which come into season…

FRIENDS OF PUNCH NOBLE RIESLING 2013, $25 (YARRA VALLEY, VIC) Killer drinking here from a pint-sized, artisan producer. It’s heady in aromas of frangipani, honeysuckle and lime marmalade, but wonderfully fresh to taste, showing just a touch of slick sweetness. Goes best with a fruit platter. PRIMO ESTATE JOSEPH LA MAGIA BOTRYTIS RIESLING TRAMINER 2016, $35 (McLAREN VALE, SA) Quintessential sticky with honeycomb, creme brulee and preserved lemon scents. It’s dense, rich and glues itself to the palate, but finishes with a lick of orangey freshness. MOUNT HORROCKS CORDON CUT RIESLING 2016, $40 (CLARE VALLEY, SA) One of the great Australian sweet wines, from grapes grown to be sweet and rich. It sits in the mouth with freshness, and lingers impossibly long and with a kiss of honey. A beautiful…

FEW AREAS OF THE kitchen are as governed by rules as baking. The most homely of arts has more in common with a laboratory than the free-flowing “a little bit of this; a wee pinch of that” laissez-faire attitude shown towards savoury cooking. “Avoid using cold eggs”, “Use clean equipment”, “Always preheat your oven”, “Measure ingredients by weight, not by volume”, “Take your time when creaming butter and sugar together”, “Cool cakes facedown to avoid rack marks”, “Never ice a warm cake”. AAAAAARRRGH!!! Now, however, we live in the internet age of shortcuts and hacks, where rules risk getting lost in a blizzard of two-ingredient cakes and an atmosphere where the words ‘impossible’, ‘instant’ and ‘miraculous’ are the clickbait we crave. The trouble is that, too often, these ‘internet sensation’…

“A CAMPFIRE IS THE ‘BUSH TELEVISION’ – IT’S THE SAME WITH A BARBECUE; PEOPLE NATURALLY GATHER AROUND IT .” – JAKE  GATHERED IN A SYDNEY LANEWAY is an eclectic group of Inner West creatives. Jake Smyth, joint owner of Mary’s and The Unicorn with Kenny Graham, is running between homemade barbecues stoking the flames, shoving cans of beer and cider into his guests’ hands, and generally being a super-host. “A party for us is about talking and engagement; it’s about conversation,” he says. “These are the people I hang out with. Not enough because we’re all too busy!” With three venues under their belts, the burger and bar gurus show no signs of slowing down. Jake’s wife and director of PR business Electric Collective, Ali, says Mary’s was a…

“A BAKED PASTA DISH IS THE ULTIMATE IN COMFORT FOOD, FROM SLOW-COOKED BEEF LASAGNE TO CHICKEN-STUFFED GIANT SHELLS. AND, LET’S BE HONEST, NOTHING SAYS ‘WELCOME HOME, THE WORLD IS OKAY’ MORE THAN A BIG SPOONFUL OF MACARONI AND CHEESE. THESE ARE THE RECIPES YOU NEED RIGHT NOW… YOU’RE WELCOME.” BRAISED BEEF CHEEK & BAY LASAGNE SERVES 6-8 4 x 300g beef cheeks (order from butchers), trimmed 1 cup (150g) plain flour, seasoned 1/4 cup (60ml) olive oil 2 red onions, chopped 4 garlic cloves, crushed 4 thyme sprigs, leaves picked 1 cup (250ml) red wine 1/3 cup (95g) tomato paste 400g can chopped tomatoes (we used Woolworths Macro) 1/2 tsp red wine vinegar 3 cups (300g) grated mozzarella 4 (200g) fresh lasagne sheets BAY LEAF BECHAMEL 1L (4 cups) milk…

I LOVE BAKING. It’s been a part of my life from when I was very young, baking gorgeous cakes with my Polish aunt and seeing people’s faces light up when they savoured her food. The recipes in this book are designed for pleasure, as well as to nourish the body and soul. To be honest, I don’t have much of a sweet tooth, so all my recipes are low in sugar, allowing the natural flavours and organic essence of all the wholefoods I use to shine through. Healthy Baking – Cakes, Cookies + Raw is the most comprehensive healthy baking and dessert book I’ve ever written. It’s all about going back to basics, keeping things simple, and using quality ingredients that are good for health and wellbeing. I’ve shared many…

Tamar Valley Dairy yoghurt serves as a delicious testament to the island state’s well-earned reputation for fine produce. 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, just north of Launceston in Tasmania, 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. Tamar Valley yoghurt is made from 100 per cent locally sourced, pure Tasmanian milk and quality all-natural ingredients. 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. COFFEE GRANOLA SERVES 8 23/4 cups…

kick-start in style Whether it’s an early start or after-dinner treat, there’s always time for coffee. The Smeg 50s Style benchtop coffee machine will bring the taste of the world’s best coffee to you anytime, while adding colour to your kitchen. Visit: smeg50style.com.au sweet sensation Pandora has a new collection of Radiant Droplets charms that are sweet enough to curb your sugar cravings. Candy-coloured rose-cut stones are available in different hues to mix and match, and add the perfect pop of colour to your look. Visit: pandora.net gut instinct Look after your digestive wellbeing with Australia’s Own Organic nut milks. Dairy free, certified organic and with no added sugar, you’ll have no reason to miss your favourite dairy drinks. Try it in your coffee today! Visit: australiasownorganic.com.au gourmet retreat Escape…

#MAKEITDELICIOUS PHOTO OF THE MONTH Time for a tea break and recipe browse from At Our Table – some amazing-looking cakes in the book. #makeitdelicious @georgiaslittlekitchen STAR BAKER: Thanks to the March 2017 delicious., I have now added ready-bake chocolate cookie ice cream sandwiches (Valli’s Kitchen Diary, p 72) and Olivia McMahon’s Mum’s custard kisses (TV Talent, p 43) to my favourites list. Already looking forward to the next delicious. to see what delights are within. Judy McDonald CONVERTED: Oh jeez, Phoebe Wood! How do I choose where to start? As a newly minted ‘meatarian’, any of these ‘The New Meat & Three Veg’ dinners (Faster Food, March 17, p 48) looks like the perfect gateway meal to ease on in to meat lover’s…

“The Arkady Lamb philosophy was to really try to get a lamb that has the right genetics for meat production. We use a breed of sheep called Poll Dorset, which is bred for good-quality meat and muscle structure. These are mated with Merino ewes specially bred for their meat and wool qualities. “Lynford Farms is located at the headwaters of the Blackwood River, and we have a cooler climate. Our lambs are raised in open hillside paddocks before moving to paddocks of specially grown fodder at weaning age. Then in summer, they graze in the salt marsh basins adjoining the natural creek lines. We produce 365 days of the year, so through the tough times they are supplemented with hay and lupins. “The lambs are tagged at birth, which means…

HISTORY TELLS MANY compelling tales. While dining at Peacock and Jones, the sands of time speak of the storied past that existed within its sandstone walls. But now, as well as commemorating the past, the heritage building is home to a restaurant pursuing the future of food in the Apple Isle. Dating from 1823, Peacock and Jones’ home has seen use in the whaling industry, as a former general store (owned by George Peacock) and, of course, as the home of arguably Australia’s most iconic jam manufacturer – IXL Jam (originally owned by Henry Jones). Today, it forms part of the redeveloped waterfront hotel complex named after the jam magnate. Restaurant manager Emma Devlin not only delivers a masterclass in service – affable, sharp and adding a spark to an…

THIS RECIPE HAS EVOLVED from a few different ideas, memories and experiences. I enjoyed a truly stunning Persian love cake from Chocolate Provisions, bakers at Noosa Farmers Market. I love their products so much that my mum even bought one and froze it for me to take back to Sydney. You can freeze this version, too. I personally don’t understand people who don’t enjoy rosewater in, say, Turkish delight. But I also don’t try to, because, well, all the more for me! They’re always the first to go when we have a chocolate box at work or home around the holidays – and there’s not a lot of sharing going on. Luckily, with this cake, there’s plenty for everyone. I often use fruit or vegetables in my baking, and the…

“MOTHER’S DAY TAKES ON A NEW MEANING FOR ME THESE DAYS, AS I HAVE TO FIND A BALANCE BETWEEN PLEASING A WIFE AND MUM, A MOTHER AND A MOTHER-IN-LAW, PLUS WHAT FEELS LIKE DOZENS OF KIDS. THERE NEEDS TO BE A LOT OF DIVERSITY IN MY MENU PLANNING. MY RECIPES BELOW ARE A TRUE REFLECTION OF HOW I COOK AT HOME. I HOPE YOU ENJOY THEM AS MUCH AS I WILL THIS MOTHER’S DAY.” FIZZY RUM & PINEAPPLE SHRUB MAKES 6 1/2 cup drained canned crushed pineapple 1/2 cup (125ml) good-quality white rum 3 cups (750ml) sparkling wine Bitters, to serve Place pineapple and rum in a cocktail shaker with crushed ice. Shake well, then divide among 6 glasses, topping up with wine. Finish with a few drops of bitters.…

“PIES PROVIDE SUCH COMFORT, NEVER GO OUT OF FASHION, AND ARE TAKEN UP A NOTCH WHEN YOU MAKE YOUR OWN PASTRY. IF YOU’RE SHORT ON TIME, DON’T FRET, STORE-BOUGHT WILL DO THE TRICK.” ULTIMATE SAVOURY PASTRY MAKES 500G This pastry is adaptable: for a flaky crust, add iced water to ingredients; for a slightly firmer crust, add boiling water. Keep chilled and enclosed in plastic wrap for up to 3 days, or frozen for up to 3 months. 2 1 /3 cups (350g) plain flour, plus extra to dust 1/2 tsp white pepper 100g salted butter, chopped 75g lard 2 tbs sour cream 1 1 /2 tbs apple cider vinegar Combine flour, pepper and 1 tsp salt in a bowl. Toss through butter and lard. Using…

“MY PANTRY IS FULL OF HALF-EMPTY PACKETS OF EVERY IMAGINABLE BAKING ITEM, SO THESE MUFFIN RECIPES ARE THE PERFECT SOLUTION FOR USING LEFTOVERS AND CREATING ORDER – THERE’S EVEN A QUIRKY WAY TO FINISH THAT ICE CREAM THAT’S BEEN IN THE FREEZER FOR THE PAST 6 MONTHS. SO PULL OUT YOUR SURPLUS COCONUT, OATS AND NUTS, AND ENJOY A FAST AND FURIOUS BAKING SESSION.” AFFOGATO MUFFINS IN COFFEE SUGAR MAKES 12 This batter is inspired by a three-ingredient dessert bread recipe by Matt Preston (see delicious.com.au ). It sounds kooky to use ice cream in it, but it ends up creating a light, fluffy muffin with very few ingredients. 2 cups (300g) self-raising flour, sifted 750ml vanilla ice cream, softened 2/3 cup (165ml) sunflower oil 1 egg, lightly beaten…

“NOW THAT THE COASTAL CITIES HAVE BECOME SO EXPENSIVE, MANY YOUNG CREATIVES HAVE MOVED TO NASHVILLE.” IT SOUNDS LIKE A hackneyed line from a country song, but Nashville will always have a special place in my heart. It’s often referred to as Music City, owing to its rich musical history, the vast number of musicians who live and work there, and its electrifying nightlife scene with spirited options every night of the week. But it’s also a hub of fantastic food, rousing restaurants and exceptional Southern cooking. I relocated there in January 2013 to be the chef de cuisine at Husk, which was an amazing experience. Since then, I’ve been back several times, and often recommend it to people. My days always started with a cup of joe and a…

 IT’S NOT OBVIOUS AT first glance, but I was born on Halloween. That’s right, spawned while the ghastly and ghoulish rose for a mass candy collection. Well, okay, that was Dad raiding the hospital vending machine in the wee hours, but even I’ll concede my cranium has that kind of carved-out pumpkin thing going on. “PEOPLE STOP IN THEIR TRACKS WHEN THEY SEE THE VARIETIES, AS IF THEY’RE LOOKING AT A CUTE LITTLE KID OR PUPPY.” Which leads me to a WA farming couple, Rick and Barbara Scoones, who are carving a path of their own with their Warren Grange (warrengrange.com.au) heirloom pumpkins. Near the Karri Forest, their farm has a sandy loam ideal for vegetable growing. “It’s almost impossible to stuff up,” says Rick, a marine biologist who switched…

“Nothing says comfort more than a cheesy gnocchi bake. The classic pairing of crispy sage and pumpkin makes this meal feel more ‘special occasion’ than everyday fare. The fresh salad adds bite and the slice is highly addictive – I’ve already baked it three times since the shoot!” Kirsten Jenkins, style editor FRESH & FILLING WEEKNIGHT COMFORT Honey daikon salad, p 68 Pumpkin & sage baked gnocchi, p 86 Amanda’s slice, p 42 “Your go-to wines here should be fresh with bright acidity. Individually, these are pure quenchers, but when paired with this menu, it’s perfect harmony.” Mark Warner, Jauma Wines assistant winemaker MOTHER’S DAY A FEAST FIT FOR MUM King prawns with coriander & chilli butter, p 68 Jauma Sand on Schist Chenin Blanc 2016 Beef Wellington, p 40 Sylvain…

“I THINK OF THIS AS A REVERSE CRUMBLE WITH CUSTARD. INSTEAD OF POURING CUSTARD OVER, IT’S BAKED IN, WITH A CRUMBLE TOP.” MOLASSES BRULEE WITH RHUBARB CRUMBLE SERVES 10 You will need a kitchen blowtorch. 2 whole eggs, plus 10 egg yolks 200ml molasses 1.2L pure (thin) cream 1/4 cup (55g) caster sugar OAT CRUMBLE 2 tbs caster sugar 1/4 firmly packed cup (60g) brown sugar 1 cup (90g) rolled oats 1/3 cup (50g) plain flour 1/4 tsp ground cinnamon Pinch of ground cardamom (optional) 80g cold unsalted butter, chopped RHUBARB COMPOTE 1 bunch rhubarb, trimmed 1 cup (220g) caster sugar 1 vanilla bean, split, seeds scraped To make the brulee, preheat oven to 120°C. Combine the eggs, yolks and molasses in a large heatproof bowl. Place cream in a…

COQ AU VIN Braise chicken and other large cuts of meat to perfection in this coq au vin pot from Staub. CASSEROLE DISH Cook Jamie Oliver’s sprout thoran ( p 75 ) in this cast-iron dish from Lakeland. BAKING DISHES These are ideal for Charlotte Binns-McDonald’s ricotta & basil crepe manicotti ( p 86) . CASSEROLE POT Great for cooking the beef in Sam Coutts’ steak & cheesy potato pies ( p 90 ). RAMEKINS Perfect for Matt Preston’s two-ingredient maple soufflés (find the recipe at delicious.com.au ).…

Nothing says home cooking better than heirloom recipes reworked for a new generation, created with multi-tasking appliances from Harvey Norman® . BREVILLE SCRAPER BEATER MIXER IN DRAGON FRUIT (LEM250DGF), $249. ON SHOW: Whisk attachment (included). A versatile appliance that makes light work of food prep, this mixer makes a stylish stand in any kitchen. Available at Harvey Norman. BLOOD PLUM & MASCARPONE TART For recipes, visit HN.COM.AU/ RECIPES MORE THAN JUST A MIXER Unleash your domestic goddess with this all-in-one appliance that has a powerful motor, generous 6.7-Litre stainless-steel bowl and five bowl tools that make it a baker’s best friend. KENWOOD CHEF SENSE XL MIXER IN BLUE (KVL6100B), $799. ON SHOW: Power whisk attachment and 6.7L XL stainless steel bowl (included). PAVLOVA WITH FIGS & SPICED ORANGE SYRUP For recipes,…

THERE ARE SO MANY REASONS to eat more brussels sprouts. Cheap when in season, versatile, and also super good for you. These gorgeous gems are also a great source of energy, rich in folate and vitamins K and C, high in vitamin B6 and potassium, and low in kilojoules. What’s not to love? This lovely little vegetable certainly deserves more appreciation, and I’ve got the recipes to support the cause! In addition to what’s on these pages, I love squashed sprouts roasted with chorizo and chestnuts, shredded brussels pimped with garlic and sage, braised brussels with crispy bacon bits, and lovely roasted sprouts with parmesan and chilli – see what tickles your fancy. When buying brussels sprouts, the paler the base, the fresher they are. If you can get them…

ALTHOUGH I HAVE BEEN writing recipes for more years than I care to remember, it’s sometimes fun to come up with ideas that are a little ‘outside the square’. Inspiration for the recipes here came about when I recalled how, many years ago, my mother used to make a chocolate cake with a can of condensed tomato soup. I am not sure where the idea came from – maybe post-war rationing and an excess of canned foods. I decided to give it a try and, to my surprise, it worked. You can’t taste the soup, but it gave the cake a lovely moist crumb and a hint of pepper. Going a bit left of centre doesn’t have to be complicated: it could be as simple as swapping a traditional cream…

This book is an ode to a beautiful sliver of the Maremma, in the southernmost part of Tuscany, where I lived for six months in 2015 with my daughter and my Tuscan husband, Marco, while he was working as head sommelier of Il Pellicano’s renowned restaurant. It’s a little corner of paradise known locally as la Costa d’Argento , the Silver Coast, supposedly named for the silvery shimmer of salt and pepper sand you find in these parts. We made our home in the pretty little fishing village of Porto Ercole. Acquacotta literally means ‘cooked water’ or, better, ‘cooked in water’ and it describes the basic process – boiling vegetables in water – of what is a famous dish. It is arguably the most famous dish of the Maremma, and…

Rutherglen may well be soaked in history and heritage, but staidness? Never. The small Victorian town, just a stone’s throw from the Murray River, led the way back in the 1850s when its winemakers won flash international medals for big reds and luscious fortifieds. Fast-forward 160-odd years and there’s again an energetic vibe, with progressive winemakers creating exciting drops from the Rhone varietals of marsanne, roussanne and viognier. Tempranillo, sangiovese and zinfandel add variety, and some of Australia’s better sparkling reds are being made here. The food scene is also buoyant, with cafes and restaurants showcasing fabulous local produce and temping tastebuds – hordes of visitors almost beat down the doors at the Tastes of Rutherglen Festival each March. Rutherglen is now home to more than 20 wineries, ranging from…