Indice dei contenuti per October2023 in delicious

Time is our most precious – and stretched – resource. Being busy is the modern condition, and it never feels more so than when ploughing through the midweek. But if the last few years taught us anything, it’s the importance of savouring the little joys of the everyday. It’s why we’ve dedicated an entire issue to the humble midweek meal. Without fail, when Tuesday and Wednesday roll around, searches for quick, healthy and easy recipe ideas spike online. People are looking for convenience, sure. But they’re also craving fresh inspiration to enrich their routine. As someone who adores the process of cooking, preparing dinner is about as close as I come to meditation after a long day at work, no matter how modest the recipe. A midweek meal can be…

CURATED BY REBECCA BUTTROSE: @rebecca_buttrose…

Scamorza is a Southern Italian cheese belonging to the pasta filata family, which translates as ‘spun paste’. These cheeses are aptly named because they undergo a stretching process that gives them a characteristically springy and very pokable squidgy quality. We challenge you to resist a little prod with your finger. We like to think of scamorza as mozzarella’s edgier, more bitey older sibling. While it begins life as a regular spun cheese, at the end of the cheesemaking process, the cheeses are hung together with string to ripen, forming a pear-like shape that looks a little like a strangled head… if you really put your imagination to work. It’s believed this is how scamorza got its name – from capa mozza which, in southern Italian slang, means ‘severed head’.SERVES 4…

RECIPE NOTE: You can buy a marinara mix or make up your own with your favourite seafood. This dish is also a great way to finish up any packets of frozen seafood you have in the freezer. RECIPE NOTE: You can fill your bao with any seafood swap – sashimi from your local Japanese takeaway, prawns from your fishmonger or even marinated octopus from a deli counter. “Baking is such an effortless way to prepare fish – the garam masala sauce intensifies and caramelises in the oven, so every mouthful is full of flavour.”Tracey Pattison FOLLOW ME: @tracey.pattison “Tangy, sweet, salty, crunchy and finger-lickin’ sticky - it’s the perfect combination for a great family meal!”Tracey Pattison CHINESE-STYLE LEMON HONEY FISH SERVES 4 Vegetable oil, to deep-fry1 cup (160g) tempura batter mix2 tsp…

—Ahead of the launch of his debut cookbook, social media star Andy Hearnden offers us a taste of his relaxed style of weekend entertaining, with simple but delicious recipes made for sharing. “Some things in this modern world are supposed to be made at home, a little slower, by hand and with LOVE.” Some things in this modern world are supposed to be made at home, a little slower, by hand and with love. My ethos is to empower people in the kitchen, to help them be better cooks, give them confidence to try something new and, most importantly, have fun. I launched my channel, Andy Cooks, and started creating content in November 2021. I’d realised during the Covid-19 lockdowns that even though I’d worked as a professional chef for…

IN SHORT When cruising, the fewer items you have to wash, the better. So, a pair of shorts that can go with everything is essential. Cue Venroy’s panelled short, made from textured jacquard cotton, perfect for spring and summer. $200, venroy.com.au KEEP COOL A pair of sunglasses is essential when soaking up the sun on the top deck, where shade is scarce. Why not make yours a statement piece? Loewe’s Jonathan Anderson has an eye for unique details, like this pair. $653, net-a-porter.com SLIDE IN Cruise in comfort with these Gucci sandals. Crafted from crocheted cotton and leather and adorned with the GG logo, these are a must-pack when on a cruise, taking you from the sundeck to dinner and drinks in style. $1,030, gucci.com NO-BRAINER Didn’t think a low-maintenance,…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 6.8K REACTIONS, 1.2K COMMENTS Everyone wants a slice of Alice Zaslavsky’s epic Swedish sandwich cake – AKA smorgastarta. You can find the recipe, plus more surprising ways with sandwiches, at delicious.com.au RECIPE: @aliceinframes PHOTO: @chriscourt STYLING: @kirstenljenkins LETTER OF THE MONTH… I made Tilly Pamment’s chocolate and quince cake (July ’23) late one night for a colleague’s farewell party the next day. I had just tipped the flour and cocoa into the combined chocolate and eggs when I realised I had used plain flour. No problem! I guess-timated ⅔ tsp baking powder, folded it into the wet mix and popped it into the oven for 30 minutes. Once cooked, I left it to cool overnight. The next day, one of my…

Our Digital Editor and dining expert Erina Starkey on what’s hot right now. Croissant cubes have hit Aussie bakeries, proving once and for all that it’s hip to be square. But how do they stack up to their crescent counterpart? We find out. WHAT’S HOT: Following in the flaky footsteps of the cronut and cruffin comes the crubik – a cube-shaped croissant with a crisp, golden exterior and luscious laminated layers within. The pastry prism is made from the same yeasted dough as a regular croissant, but instead of being rolled, it’s stacked in squares and baked in a mould. Flavoured creams and gels can be pumped in the centre, adding another dimension to this 3D bakery treat. WHY: There’s no denying that the croissant cube looks good from all…

This salad, which was featured in a New York Times article about Yotam Ottolenghi, was adapted from Plenty, his first cookbook. It’s rich with vegetables and fresh herbs, and is so simple to make. The salad comes together in under an hour, and is substantial enough for a warm evening’s supper. Yotam Ottolenghi is chef-patron of the London-based Ottolenghi delis and NOPI and ROVI restaurants. He has published many bestselling cookbooks – his latest is Ottolenghi Test Kitchen: Extra Good Things, out now. PASTA & ZUCCHINI SALAD SERVES 4 ⅔ cup (160ml) sunflower oil, or other neutral oil3 medium zucchini, cut into 6mm-thick rounds1 tbs red wine vinegar¾ cup (150g) frozen shelled edamame2 cups basil leaves¼ cup flat-leaf parsley leaves⅓ cup (80ml) extra virgin olive oil500g dried strozzapreti (see note)…

Chicken breast Think chicken breast is boring? Think again. Colin Fassnidge and Anthony Puharich share a recipe for the classic cut that’s as quick as it is flavoursome. A: So, October is meant to be, what, quick and easy, right? C: We could do chicken thigh? A: Or thigh cutlet, with the bone in? C: Hold up. What about, instead of thigh, we make chicken breast. Because chicken breast is usually very boring, right? A: The issue with breast is that it’s thick; people don’t know how long to cook it for and are paranoid about undercooking chicken, so they overcook it. C: What you do is, you open out your chicken breasts. Like scallopini. A: That’s the trick – cook chicken breast quickly so it stays juicy. So butterflying…

Shuk is the Hebrew word for market – a place to gather, to swap stories and to source everything from fresh fruits and vegies to bread, meats, fish and spices. It’s this lively, laid-back atmosphere and abundance of marketfresh produce that the owners of Shuk Bondi have successfully recreated at their iconic neighbourhood cafe, which first opened in 2013 (plans are currently underway for a local celebration to mark the anniversary). “We wanted to create an eatery for the community,” says Buenos Aires-born German Sanchez, head chef and co-owner of Shuk, which also has outposts in Chatswood, Elizabeth Bay and Surry Hills. “Somewhere that people can be comfortable to come and visit several times a week – or even a couple of times a day – for their coffee, bread…

“This can be a base salad that you can add any protein to, to bulk it up. The flavours really pack a punch!” “This is a bit of a one-bowl wonder that’s really satisfying. Make it easier by using frozen beans.” “This hearty salad is one of my favourite ways to eat brussels sprouts. A tip for frying the Lebanese bread – I separate the layers. It makes for a more even fry. If you want a healthier option, use toasted leftover sourdough.” SMOKED SALMON & FENNEL SALAD WITH CREAMY PAPRIKA DRESSING SERVES 4 1 large fennel bulb, shaved (we used a mandoline – see note)2 Lebanese cucumbers, thinly sliced2 avocados, sliced2 cups mint leaves (about 1 large bunch), large leaves torn½ cup dill sprigs1 ½ tbs each toasted black…

RECIPE NOTE: “This Milo slice is nut free. It’s so nice to add different dried fruit to the mix to bring different colours and flavours!” “Baking doesn’t have to be super precise. Baking can be simple, which is why I love slices. For me, the ultimate slice is something that’s quick to make, a guaranteed crowd-pleaser (usually chocolate) and also something easy to eat for an after-dinner treat (definitely chocolate). These slice recipes have something for everyone – a little sweet, a little savoury and something for the more mature palate. I hope you enjoy them!” Carina La Delfa FOLLOW ME: @lumos_bakery_ NO-NUT GRANOLA BARS MAKES 20 4 cups (360g) rolled oats½ cup (35g) shredded coconut½ cup (90g) whole dried cranberries1 tsp ground cinnamon½ cup (175g) runny honey160g unsalted butter,…

This Balearic Island is one destination that Faithfull the Brand co-founders Sarah-Jane Abrahams and Helle Them-Enger find themselves returning to, time and time again. Famously known as ‘la isla de la calma’, there’s something so special about Mallorca. You can’t help but slow down and be charmed by this magical island. With the most idyllic coastline and long, sun-drenched summer months, there’s nowhere we’d rather be while on holiday with family or friends. Where to stay: There’s accommodation for every style of holiday, from luxury hotels to more rustic homestays. One of our most recent stays was at the Hotel Rural Es Turó, a family-owned hotel located in the small town of Ses Salines, only a short trip to some of the most beautiful beaches in Mallorca. A personal favourite…

1 FENNEL “I grow fennel as a self-seeding perennial on the farm to ensure we have a flowing supply of their flowers and seeds.” 2 HOGGET “In contrast to ‘spring lamb’, we give our animals a longer life in the fields. They don’t make their way onto our menu until the following year, at which point they are referred to as ‘hoggets’. The flavour, fat content, yield and ethics associated with an older animal are far superior.” 3 GREEN GARLIC “Green garlic is spring’s gift to the lazy chef in all of us – crisp, tender bulbs of garlic that don’t need to be peeled! Keep an eye out for them at the market, often labelled ‘new garlic’ or ‘spring garlic’ and double the quantity if you’re using them in…

It’s the cornerstone of many a midweek meal and a family favourite that’s budget-friendly to boot. As grocery costs climb, is this mince’s time to shine? At the centre of so many midweek meals around the world is that cheapest of proteins: mince. It’s also regularly among our top-five most-searched ingredients online. Two hundred years ago, making mince was a time-consuming task requiring endless chopping. Mince only really came into its own, both commercially and in the home kitchen, when the German inventor Karl Drais created the fleischwolf in the 1840s. This was the world’s first hand-cranked mechanical meat mincer, and it opened up a world of meal possibilities, with everything from burgers and meatloaf to dan dan noodles following. When it comes to Australia’s favourite mince recipe, this is…

RAISING THE BAR There’s never been a better time to cut back on the bevvies, with Australia’s first nonalcoholic brewery now open on the Gold Coast. Indigenous-owned craft brewer Sobah Beverages has also unveiled a cafe at its Burleigh Heads HQ, where thirsty visitors can pair a Pepperberry IPA or Davidson Plum Ale with fare like paperbark barra with finger lime and wattle-smoked kangaroo. SOBAH BREWERY & CAFE Burleigh HQ, 314 Burleigh Connection Road, Burleigh Heads @sobahbeverages Merrick’s SHOUT Merrick Watts on his rosé-coloured outlook. I’m calling it: it’s open season on rosé! No mercy. At the first signs of spring – a burst of wattle, the smell of cut grass or a backpacker naively braving our cold coastal waters – I ‘go green’ on rosé. I love the stuff.…

RECIPE NOTE: You can easily bulk up this tasty stir-fry with sliced barbecue pork or shredded roast chicken. RECIPE NOTE: A twist on Italian ‘eggs in purgatory’, we’ve turned this one-pan meal into a filling dinner by adding sausages and beans. RECIPE NOTE: For the best results, make sure you have all the elements of your carbonara ready to go – and serve it straight from the stove! “Curry-fried eggs and curry leaves make this meal moreish beyond measure. And it’s so quick and easy to make!” Tracey Pattison FOLLOW ME: @tracey.pattison RECIPE NOTE: Having ready-to-go boiled eggs in your fridge makes topping any midweek meal with a boost of protein so easy. “We’ve added extra greens to everyone’s favourite zucchini slice and sprinkled it with a little seed mix to give…

RECIPE NOTE: “This dish is simple to put together but packs a punch with spices and a cheat’s chilli sauce. Chaat masala is essential – and addictive!” With just 10 chairs and a home kitchen, Helly Raichura helped transform Melbourne’s perception of Indian food. Her supper club Enter Via Laundry (EVL) only began as a “side gig” to Raichura’s HR day job; an outlet to throw her energies into, cooking for family and friends. But word of mouth spread, and Raichura soon had a wait list up to 18 months long. While EVL now has a permanent home in Carlton North, the intimacy remains (it still only seats 20), as has the fastidious exploration of one regional Indian cuisine at a time. With each menu, the entire EVL concept shifts –…

As we skip across the water, a wondrous new freeze-frame flashes before me each time I blink. Tiny islets bristling with pine and fir trees, red clapboard cottages by the sea and eagles wheeling lazily overhead. Nudging the shoreline are homespun saunas and long jetties on tiptoe over the icy water. We’re in an inflatable boat, pinging through the Finnish archipelago, a scattering of more than 50,000 islands in the Baltic Sea. It’s my first shore excursion after boarding a Silversea cruise in Stockholm the previous day. Ending in Denmark, the week-long voyage will also see us dock in Finland, Latvia, Estonia, Sweden and Poland. Today, while many passengers have headed to Helsinki to wander in the old town of Porvoo or enjoy a performance of music by celebrated Finnish…

Gleaming seductively at port on a spring afternoon in the Costa del Sol, the sleek expedition yacht Scenic Eclipse II looks more like a billionaire’s plaything than a traditional cruise line. I’m in Spain for the christening voyage of this illustrious vessel, which will venture to nearly every corner of the globe – from ice-strewn polar regions to palm-fringed oases. Eclipse II, which cost almost €200 million, is pitched as a six-star experience. It’s designed to host 228 passengers and almost as many crew. It’s equipped with two helicopters, a submersible capable of descending up to 200 metres and Zodiacs, as well as a suite of gear such as kayaks and e-bikes. Among its innovations are a GPS positioning system to avoid dropping anchor onto sensitive seabeds, a reinforced hull…