delicious的November 2016目录

THERE HAVE BEEN so many people over the years that have made delicious . what it is. The magazine has won many awards, and since it launched 15 years ago, has evolved into a successful brand that reaches Australians via many channels, every hour of every day. When people ask me to sum up delicious. , I always say it’s like the dinner party you don’t want to miss. There is, of course, incredible food and recipes by the country’s top chefs and cooks. There is also happiness, warmth, generosity, much to drink, a great deal of laughter and beautiful table settings. But it’s the people that make delicious . what it is. Each month delicious . brings together the most wonderful bunch of entertaining, curious, creative and quirky chefs,…

“Let the good times roll with fresh, vibrant, easy-drinking wine styles that not only enhance these dishes, but bring a great party atmosphere.” Mike Bennie, drinks writer ENTERTAINING DINNER PARTY Beef Wellingtonettes with quick pickled mushrooms, p 82 Yering Station Little Yering Pinot Noir 2015 (drink chilled) Spaghetti with rich tomato saffron sauce and seafood, p 110 Ngeringa Rosé 2015 Bourbon & brown butter mangomisu, p 92 Thomas Wines Six Degrees Semillon 2016 “Nothing says celebrate like a glass of bubbles! Kick off with this delicate citrus prosecco before moving on to a bitter-sweet savoury red that perfectly complements the lamb, and finish with an understated Italian white.” Michael Dal Zotto, Dal Zotto winemaker FINGER FOOD COCKTAIL AFFAIR Black sesame & salt grissini with beef carpaccio, p 63 Dal…

As far as we’re concerned, there’s no event too small or too large to celebrate when it comes to sharing great food and drink with friends and family. From elevating the first meal of the day to indulgent proportions, to pulling off the perfect long lunch with ease, our brand new cookbook, At Our Table , is a collection of our favourite new recipes for every occasion. Drinks, snacks, shared table platters starring the best for each seasonal occasion, dreamy cakes and sweets; pick and choose from each chapter, or go with a theme and work it. We’re also spilling all our tips for entertaining in style from killer themes, and bang-for-buck props, to floral inspiration, downloadable invitations and cool party favours, it’s the little details that make the biggest…

IT’S THAT TIME of year again! Some call it the silly season and often with good reason, as life can get a little crazy. But even the shyest entertainer has been known to dig out that bottle of sherry hidden in the back of the pantry and warm up a few vol au vents to celebrate with family and friends. I know that to some people, the thought of hosting a cocktail party fills them with dread. Not only do you want the house looking great and to be the perfect host, but you also need to assemble lots of fiddly things to eat that run the risk of getting soggy before you even serve them. But it’s important to remember that this is one time when it’s perfectly acceptable…

It was on a sojourn to Puglia, in the secluded heel of Italy s boot, that Collette Dinnigan finally kicked off her own shoes. The designer has spent much of this year working from a temporary residence in Rome, conjuring everything from luxury apartments to a new childrenswear line for Aldi, but when summer beckoned she and her brood escaped to a tranquil farmhouse in the south. For two weeks, Dinnigan, her husband, Bradley Cocks, daughter, Estella, 12, and son, Hunter, 4, unwound within the centuries-old walls of Masseria Potenti. The rustic estate, located in the countryside of Manduria, is dotted with olive trees, scented with myrtle, rosemary and jasmine, and blessed with a kitchen and cooking school that turns out Pugliese cuisine as sensational as it is traditional. “I…

The city, formerly known as Saigon, possesses character in spades, thanks to rising wealth, plenty of overseas investment, a ton of tenacious tradition and its own energetic style. Spend just a day in Ho Chi Minh City and you’ll see proof everywhere of old and new, sitting side-by-side. Snappily dressed corporate types chat on mobiles under the shadow of communist government billboards; couture-clad girls whiz along Parisian-esque boulevards on shiny Vespas, while others lust after killer heels at the Louboutin store on Dong Khoi. Brooding French colonial mansions smoulder in the tropical heat, a fitting background for the conical-hatted ladies flogging banh mi from carts, shaded by 100-year-old dau trees, while the boom of metro construction echoes down Le Loi. Then there’s the food; while there is a multitude of…

Bonamy’s is made with the finest Tasmanian apples and a winemaker’s know-how. Not all ciders are created equal. In France, for instance, it’s strictly not a cidre unless it’s made almost entirely from apples. Many producers don’t follow suit – often very far from it. Bonamy’s Apple Cider is the real deal. Proudly Tasmanian and made from 100 per cent whole, pressed apples, its pure taste is, in fact, partly French influenced. A seed planted It was more than a century ago in 1910 that the Tasmanian Cider Co. made the astute call to utilise French winemaker Auguste Bonamy’s expertise. He brought European filtration and carbonation techniques and an innovator’s soul to develop his own Champagne-yeast cider. An industry was revolutionised. Using similar principles and methods, Bonamy’s continues this legacy.…

MENU Cypriot black olive scone; Taramosalata; Horiatiki salad; Miso falafel with toursi Oysters with Santorini vinegar; Kingfish pasto with olive oil, lemon juice and pink peppercorn; Battered mussels with skordalia; Grilled octopus with oregano Hellenic Hotel’s chicken from the rotisserie; Fava; Politiki salata; Patates tiganites Baklava choc top GET TO THE GREEK! You don’t want to miss this fabulous event, with food from renowned chef and MasterChef judge George Calombaris. Set in the gorgeous Hellenic Hotel in Williamstown, Melbourne, you will enjoy a four-course sharing-style menu, celebrating the beautiful flavours of Greece with the freshest produce – think contemporary takes on rich salty taramosalata, Horiatiki (Greek) salad, perfectly chargrilled octopus (as only the Greeks can do!) and the Hotel’s rotisserie chicken, the dish that’s fast becoming the must-eat. You can…

GRILLED PINEAPPLE MOJITOS MAKES 8 4 limes, thinly sliced 1 bunch mint leaves, plus sprigs to serve 1 cup (250ml) white rum 2 tbs honey 1L (4 cups) soda water Crushed ice, to serve GRILLED PINEAPPLE 1 tbs each honey and white rum Juice of 2 limes 1 pineapple (skin on), sliced lengthways into 1cm wedges, core removed For the grilled pineapple, combine the honey, white rum and lime juice in a large bowl. Add pineapple, turn to coat and stand for 10 minutes. Heat chargrill pan over medium heat. Add the pineapple and cook for 1-2 minutes each side until charred Transfer to a tray Chill until cold Set aside 8 pineapple wedges Remove and discard skin from the remaining pineapple and roughly chop Divide chopped pineapple, lime, mint,…

I FEEL COMPELLED to order oily fish if it’s on a menu, and you should too. Particularly sardines, a fish much maligned in our culture – it’s delicate and requires supreme handling, but boy is it worth it. High-fat, with an abundance of omega-3 and vitamin D, sardines have a robust sesame nuttiness which means they take on those big Mediterranean flavours. Plus, they are absolutely spectacular when pan-fried. When I first glance at the menu of Otto Brisbane, sibling to Sydney’s powerhouse at Woolloomooloo wharf, chef Will Cowper’s butterflied sardines with fennel, muscatels and brioche crumb jumps off the page. Gently seared and singing a sweet serenade of Italy, they’re sensational. Simplicity. Reliability. Consistency. They’re not words most of us use when recommending a restaurant, but they are vital…

2.30pm: It seemed so innocuous. Blitz 200g cherries in the $2000+ smoothie maker with a little Croatian cherry wine and a shot of vodka. I’ll strain out the chunks of cherry pit and use the liquid as a base for a refreshing cocktail for the annual street party. Interestingly, there’s nothing there when I strain it; the pits have been blitzed out of existence. 2.31pm: This really is the most fine summer cocktail, with the sweetness of the new season cherries bouncing against the vodka’s heat and balanced with a hint of almost almondy bitterness. That bitterness is interesting… 2.37pm: Something is nagging at the back of my mind. I remember the story of the food journo who was sacked for submitting an apricot jam recipe that included some of…

When I’m making desserts I look for things that are different so not everything is samey – you want a combination of textures: you might want an ice cream, something that’s room temperature, something with a warm component. So there are different textures, temperatures and techniques. I feel that you can make anything look pretty if you have those small garnishy things, like having salted caramel, a good chocolate sauce or even whipped double cream or mascarpone with vanilla. Berries or some fresh herbs really help too. It’s about having a cream, an ice cream, a sauce or some sort of fruit component. As opposed to having that one thing, it’s adding those little extra things, and thinking about it from a slightly different perspective. I used to feel with…

JAMIE’S SUPERFOOD REVOLUTION Footage of Jamie Oliver making pasta at the River Cafe first hit our screens in 1997. Since then, the pasta master and delicious. favourite has made his mark as one of the most respected chefs in the world. We pay tribute to our superfood advocate with a fresh turmeric pasta with kale pesto and roasted pumpkin. TURMERIC PASTA WITH PUMPKIN, BAKED FETA AND KALE PESTO SERVES 4 50g fine semolina, plus extra to dust 21/3 cups (350g) plain flour, sifted 1 tbs ground turmeric 4 eggs ½ Jap pumpkin, cut into wedges 1/3 cup (80ml) extra virgin olive oil 200g feta, thickly sliced Micro red vein sorrel or other micro herbs, to serve KALE PESTO 2 cups (50g) baby kale, torn 1/3 cup (25g) finely grated parmesan…

“FEED THE FAMILY OR A GROUP OF FRIENDS WITH THESE SIMPLE, DELICIOUS RECIPES INSPIRED BY THE FLAVOURS OF SPAIN, MEXICO AND SOUTH AMERICA. GET THE KIDS INVOLVED IN THE FUN, MIXING, KNEADING AND STIRRING – THEY’LL LOVE HELPING TO ROLL THE CHORIZO CROQUETAS AND MEATBALLS!” BAKED CHORIZO CROQUETAS MAKES 24 800g sebago potatoes, peeled 300g fresh chorizo sausages, casings removed 6 spring onions, thinly sliced 2 egg yolks 1-2 tbs milk 2 tbs plain flour, plus extra to dust 120g manchego cheese, finely grated 1 bunch chives, finely chopped 1½ cups (95g) panko breadcrumbs 1 egg, lightly beaten Sunfower oil, to shallow-fry Place potatoes in a saucepan of cold salted water over medium heat. Bring to the boil and cook for 15 minutes or until tender. Drain and…

Tasmanian born, raised in Italy, Massimo Mele has travelled the world, but still calls Tassie home. These days he divides his time between Hobart and Sydney, and recently ventured to Tasmania s North West coast to host Graze The Region, where his explorations made a lasting impression. An intimate dinner in Circular Head, Graze The Region showcases the area’s best produce – it is an event created solely for the purpose of enjoying great food and bringing together the people behind the produce. In the lead up to the dinner, Mele followed the Cradle to Coast Tasting Trail, and it was here that he discovered the quality and variety of produce available in the area. Mele says, “It was a real luxury to hunt for truffles, source olive oil and…

on a roll Feeling inspired after our September Italian issue? Give some of our pasta recipes a whirl using your own homemade pasta. Buy a Smeg Stand Mixer before January 31, and receive a bonus pasta roller and cutter set. Visit: smeg50style.com.au ooh la la Want to achieve a minimalist look in the kitchen? The new French Door Refrigerator from Hisense features an LED touch display and a six-drawer freezer, so space issues a thing of the past. Visit: hisense.com.au go nuts Lactose intolerant? Or looking for a tasty alternative to milk? Australia’s Own Organic Almond and Coconut milk creamy blend is lactose, gluten and soy free, making it a great dairy-free replacement Visit: australiasownorganic.com.au hot stuff Spice up your next dinner party with artisan chorizo from Salumi Australia. Produced…

PHOTO OF THE MONTH #makeitdelicious Homemade sticky maple, sultana & pecan scrolls (April 16, p 112 ). Just in time for afternoon tea! @deliciousaus #makeitdelicious #bakingday @cathpkirwan on a roll 2016 has seen the creation of the Wagon Wheel slice (March, p 98), gin & tonic tart (May, p 85) and the chicken parmigiana soup (July, p 90). I cannot wait to see what amazing invention will be next. Thanks delicious. for helping us enjoy all our favourites in a different way. Tracey Tyrrell second shot Thank you so much for the La Dolce Vita recipes in the September issue. The tiramisu cheesecake (No Waste, p 122) was to die for and it was great to use up our used coffee grounds! Carrie Gardner having a ball My…

CRAYFISH (ROCK LOBSTER) It’s fair to say that crayfish (as rock lobster is commonly called in Australia) is a national treasure, which is why, after years of overfishing, there are now strict rules and quotas for crayfishers. Despatching live crayfish at home may make you feel a little queasy, but it is the best way to guarantee the freshness of the meat. Buy it as close to the time of cooking as possible and select a crayfish that moves and flaps its tail when you pick it up, that feels heavy for its size, and has a brightly coloured shell. There’s little to compare with perfectly cooked crayfish. We love it best in simple dishes that allow the sweet, subtle flavour to shine. Add it to pasta, risotto or salads,…

Long has it been said that bartenders are therapists to the common folk, working as quasi-clergy as the bar-top often works as a confessional So when it comes to festive times, who better than trusted bar folk to let you in on a few insider tips on how to really unleash the good times? Indeed, my first port of call for hosting big fiestas is usually my drink mixing buddies Their keen eye for good times and great taste comes in handy, as do their honorary PhDs in social lubrication GO LIGHT “No one wants to be that drunk guy at the party,” starts Dan Knight, former co-owner of famed Sydney bar Hinky Dinks and now drinks consultant “When I m making small talk I tend to take a lot…

I LOVE LOOKING back in order to look forward, as a source of inspiration and a means of respect, honour and tribute to tradition. I find reflecting on beautiful memories encourages me to get inventive with food, and I enjoy putting a modern twist on those nostalgic recipes to update them for home cooks everywhere. For this first recipe I had a few sources of inspiration. When I think of the countdown to summer, I think tropical, warmth, outdoors. I think of childlike fun, celebration and long, wonderful nights with family and friends. I’m taken back to my childhood, spending a few cents at the local takeaway along the Noosa River and sharing ‘pineapple lumps’ with my little sister. With those memories in mind, I’ve given a grown-up twist to…

1 Just add your favourite tequila to this low-calorie mix and pour into salt-rimmed glasses for sweet-tart cocktails. Skinny Margarita Mix, Key Lime, $22. 2 MAKE THE CUT WITH PROFESSIONAL-STYLE KNIVES. WÜSTHOF CLASSIC TWO-PIECE CHEF AND PARING KNIFE SET, $320. 3 Create gorgeous retro-style bundt cakes for your next garden party or picnic using your favourite delicious. recipe. Heritage Bundt Pan, $50. 4 Serve up iced cocktails such as Moscow Mules – a blend of vodka, ginger beer and lime juice – in traditional copper mugs to keep them cooler for longer. Copper Mug, $38. 5 Master your grill skills with a timeless set of quality utensils. Rosewood BBQ Tools, set of three, $70. 6 BRIGHTEN UP ANY EVENT WITH PRETTY AND DURABLE MARGARITA GLASSES. DURACLEAR® MARGARITA GLASSES, MULTI-COLOUR SET…

“THE MORNING AFTER A BIG NIGHT OUT OFTEN MAKES US RESOLVE TO BE THAT LITTLE BIT HEALTHIER. ACCOMPANY THAT SENTIMENT WITH THESE BRUNCH DISHES THAT ARE SET TO SATISFY ANY HANGOVER CRAVINGS AS WELL AS FILL YOUR BODY WITH GUILT-FREE GOODNESS!” THE BRUNCH BURGER SERVES 4 1 sweet potato, cut into 1cm-thick slices 2 tbs extra virgin olive oil 4 eggs 4 bread rolls, split crossways 1 garlic clove, halved 1 tomato, halved crossways Chilli sauce, baby spinach leaves, baby kale and small basil leaves, to serve Preheat oven to 200 ° C. Line a baking tray with baking paper. Toss sweet potato with 1 tbs oil on the tray. Roast for 20 minutes or until tender. Cover to keep warm. Meanwhile, heat remaining 1 tbs oil in…

“BAKING IS ONE OF the great Australian equalisers,” says Matt Moran. “From the six-year-old kid who wants to make a cookie or the bloke who bakes bread at home on the weekend, there’s something for everyone when it comes to baking.” It’s a sentiment the chef, passionate baker and TV judge knows well having just wrapped filming season two of The Great Australian Bake Off with fellow judge Maggie Beer. “This season we had a lot more fun and it went a lot faster,” said Moran of the show, which sees 12 passionate bakers compete in a series of challenges before crowning one of them as Australia’s best amateur baker. “Expect to see some spectacular cakes, some spectacular bakes and some that, well, aren’t that spectacular,” he said. Moran has…

5am SUNRISE SAFARI Set your alarm for the one-hour drive to Joshua Tree National Park and watch the sunrise over the vast expanse of desert. On the return trip, stop at Ernest Coffee (1101 N Palm Canyon Dr) for a caffeine fix or Palm Greens Cafe (611 S Palm Canyon Dr) for superfood smoothies. 11am BRUNCH CLUB Dust off the desert sand for brunch at Norma’s at the Parker (4200 E Palm Canyon Drive), the uber-stylish Jonathan Adler-designed hotel Eggs Benedict comes five ways; just add a martini. 12.30pm RANCHO RELAXO The valley is a wellbeing mecca thanks to the healing spa waters Escape the intense heat of the day with an organic pamper session at Spa Las Palmas (41000 Bob Hope Dr, Rancho Mirage) 2pm INSIDE SCOOP The region…

“SHABU-SHABU IS ONE OF MY FAVOURITE FOOD EXPERIENCES IN TOKYO – TOTAL FUN.” There are many ways to taste the culture and history of Japan but queuing up with the city’s white-collar workers to slurp a bowl of udon noodles after a day of exploring, shopping and riding the Tokyo subway is perhaps one of the best ways to feel truly immersed in this deeply spiritual and artisan-focused country. Even being served a simple bowl of noodles with tempura vegetables on the side is done with the same omotenashi (the Japanese spirit of hospitality) you could expect elsewhere in the country. Whether you’re a first-timer or a regular visitor, Japan never fails to impress, its myriad food choices varying from region to region, city to city, making a culinary discovery…

 I MAY BE SPORTING suave silver fox grey wings, but it doesn’t feel all that long ago that opening a door for a lady was a social norm. These days, a man is more likely to open a stubborn pistachio shell than a door for another person. I once worked for a company where I was the only person who knocked on a door before entering another’s office. Bemused colleagues thought I was some strange, handsome man from the nostalgic past. “THE ROE IS GLORIOUS, BUT IT’S ALL VERY INTIMATE. I FEEL LIKE I SHOULD HAVE BOUGHT HER DINNER FIRST.” Anyway, when I’m prompted with one of the strangest questions I’ve ever been asked: “Would you like to milk a fish yourself?”, I start to get awkward about etiquette. I’m…