deliciousの November 2020 の目次

THERE IS NO time like now to celebrate the best of Australia! Our regions, our people, our restaurants and our produce are the heroes of our annual Best of Oz issue. There is no denying this year they need our support and celebration like never before. Tourism has been decimated, restaurants challenged and supply chains cut. It was a week before heading into isolation back in March that we managed to hold the State Judging of our annual delicious . Harvey Norman Produce Awards around the country. Sitting under the vaulted ceilings of Bennelong on Sydney Harbour with a bounty of produce before us, as ferries and ships zigzagged past with their busy cargo of the day, it was hard to foresee what was about to happen. I remember joking…

TUNA STEAK, GREEN BEANS, ANCHOVY & BUTTER LETTUCE SERVES 4 400g heirloom cherry tomatoes, halved 2 tbs thyme leaves 2 tbs extra virgin olive oil, plus extra to drizzle 4 x 200g skinless tuna steaks 100g green beans, trimmed, thinly sliced on the diagonal 1 butter lettuce, leaves separated 8 good-quality anchovies in oil, drained 2 tbs lemon juice GARLIC SHERRY SAUCE (MAKES APPROX 300ML) 10 garlic cloves, peeled 150ml vegetable oil 2 tbs sherry vinegar 100ml milk 1 tbs pure (thin) cream 1 1/2 tbs wholegrain mustard Preheat oven to 150°C. Place the tomato in a medium-sized baking tray. Scatter with the thyme and drizzle with extra oil. Season to taste and toss to coat. Slow-cook for 50 minutes-1 hour until softened and semi-dried. Meanwhile, for the garlic sherry…

YANGARRA BLANC 2020, $26 A refreshing blend of Rhone Valley white-grape varieties but made from a biodynamic-farmed vineyard in McLaren Vale. It’s crunchy and fresh with lemon juice-squeezed-on-green-apple flavours. It cuts the creamy texture of the cheese perfectly. Yum. BELGROVE POMMEAU, $48 It weighs in at a relatively low 20% alcohol and is made from distilled apple cider with apple juice blended in. It’s bright, gently sweet and utterly seductive drinking. Best served over ice on its own, though a splash of soda is also fine. SOBAH DAVIDSON PLUM GLUTEN FREE ALE, $5 This is a great match with this dish, showing tart and sweet Davidson plum flavours, a gentle sourness that’s refreshing, light and zesty. It’s great to drink with the pleasing bite…

“IF YOU’RE FEELING FANCY AND OWN A MANDOLINE (THE WORLD’S MOST TERRIFYING KITCHEN INSTRUMENT) THEN USE IT HERE TO GIVE THE POTATOES A LOVELY LACY FEEL.” I HAVE ALWAYS believed Australia serves the sort of food that brings people together – over coffee, over communal tables, over all-day menus – and makes us all feel good. There’s no ‘set menu’ for Australia. We’re up for anything and open to change. We thrive on sushi one day, pasta the next, fish and chips by the sea, octopus marinated Greek style, yum cha on Sunday mornings. Choosing the 100-odd recipes for this book has made me take time to think about those magical elements that clicked all those years ago, and how my own particular menu of ‘Australian food’ came about and…

“IT HAS TO be classic Aussie beef – and tomato sauce is essential.” Matt Moran has a clear favourite when it comes to pies, but is quick to point out the world of possibilities to explore beyond beef. “Pies are easy to make, easy to eat and perfect for showcasing seasonal produce.” From a fresh take on fish pie to an easy cheesy snack, Moran covers all the bases. Then there’s the lamb and harissa – “the two flavours are a top pairing,” he says, “being a farm guy who breeds lambs, I can’t go past it!” – and a “lighter, more delicate” chicken curry with filo pastry. “Chicken curry is right up there. A little bit of yoghurt on top of that one would be good, too. And for…

“THERE’S SHELTERED BEACHES TO SWIM IN, SNORKELLING ON SHIPWRECKS, AND SURF BREAKS.” I am a firm believer in a long, drawn out breakfast and a late check-out. Crown Towers is perfect for both, but a 9am flight waits. Our departure point Crown’s riverside lawn. As our helicopter lifts off, a pedestrian looks up, mouth agape. For just a moment I’ve hit the big time. A route westward skirts Optus Stadium, the Swan River snaking to Perth’s CBD, and then we’re over the ‘burbs, the white sands of City Beach, the Indian Ocean. Not far offshore is the jewel, Rottnest Island. Circling, I’m awed by its 63 beaches, 20 bays, inland salt lakes, woodlands and heath. Our pilot points to Discovery eco village, our home for the next few days. It’s…

What to do when our award-winning producers could no longer supply to restaurants in isolation? We found a way to bring the produce to you! Our new box, in partnership with Harvey Norman and Vic’s Meat (owner Anthony Puharich is our regular columnist and expert on the Produce Awards panel), is available at delicious.com.au/producetoyou. Turn to page 37 for more information, and for more on our inaugural virtual cook-up on October 26, starring Australia’s top chefs, head to delicious.com.au.…

SYDNEY’S MOODIEST VENUE will soon be stepping out of the shadows with a fresh new site secured on Hunter Street in the centre of the Sydney CBD. “Nick [Hildebrandt] and I felt that Monopole was ready for its next evolution and we’ve always wanted to have a wine bar in the city,” says co-owner of The Bentley Group, Brent Savage. The restaurant’s black-on-black colour scheme has been banished, with architect Pascale Gomes-McNabb rebuilding in blonde timber with accents of coral pink and blue. “The space will feel different,” Savage says. “The colour palette will be lighter than the current Monopole concept and the atmosphere will be a bit more urban.” For the first time, the late-night venue will also see the sunlight. The new Monopole will open its doors during…

THIS IS NORMALLY the party issue of delicious. but, to be brutal, there’s not been a lot to celebrate in 2020. Then there’s the whole new-era-party-complexity of navigating what regionally varying advice to follow: how many people can you have round? Do they have to wear masks if they are eating cocktail food? Do they be seated and distanced? Are Victorians allowed yet? I’ve always believed that two people make a party and with that in mind – even though there is no party issue here – why shouldn’t we have a little celebration about how far party food has come in just a couple of generations? My 1973 New World Encyclopedia of Cooking has pages of advice about cocktails, but only this to say about the food to serve…

“A SUPER-BRIGHT HERB GREMOLATA INSTANTLY FRESHENS UP THIS COMFORTING RISONIAND-MEATBALL NUMBER.” PASTA PRIMAVERA, LEEKS, ZUCCHINI & RICOTTA SERVES 4-6 400g fettuccine 21/2 tbs extra virgin olive oil 3 medium zucchinis, thinly sliced 60g unsalted butter 2 small leeks, white and light green part, thinly sliced 3 garlic cloves, finely chopped 21/2 tbs each finely chopped oregano and dill leaves, plus extra oregano leaves, to serve 3/4 cup (180ml) white wine 2 x 200g tubs creme fraiche 2 tsp Dijon mustard 250g firm fresh ricotta, drained, crumbled Bring a large saucepan of salted water to the boil. Add fettuccine and cook to packet instructions. Drain and refresh slightly under cold water. Set aside. Meanwhile, heat oil in a large deep non-stick frypan over high heat. Add zucchini and cook, tossing occasionally,…

EVERY DAY FOR the past 14 years, we’ve been answering questions in our butchery from people trying to come to terms with their relationship to meat. People who have a desire to do the ‘right’ thing (whatever that may be for them), but find the food production landscape confusing. “Where does my meat come from?” “How did it live?” “How did it die?” “What impact did it have on climate change?” This book gives you answers to these questions, with the goal of helping you to decide which food production systems you want to support When it comes to the way our food is produced, we have a choice – we don’t just have to swallow what’s served up. We can start demanding more transparency and accountability from the people…

If ever there was a time to get out and explore Australia’s country towns, with their vast landscapes and rich agriculture, it’s now. And so with a spirit of adventure, and two weeks of school holidays up our sleeves, we set off to embrace the land in Moree, a small country town north-west of New South Wales, right on the Gwydir Valley. Our first night out of Sydney was spent at Willow Tree, smack bang in the middle of cattle country. We stayed at the Willow Tree Inn, a boutique stay owned and meticulously renovated by Sydney-based packaging tycoon Charles Hanna. It’s nothing short of a luxurious country retreat for families with big appetites. Every detail of this expansive accommodation and adjoining gastro pub, Graze, has been immaculately considered to…

FROM THE DAIRY “I WISH ALL CREAM TASTED LIKE THIS – IT SETS A REAL BENCHMARK.”– Matt Moran -WINNER- ELGAAR FARM ORGANIC FRESH CREAM, TAS A fresh organic pouring cream that shows the subtle notes of the multi-species herb pastures where the cows have been grazing. “There’s a really beautiful, clean flavour here, thanks to the grass-fed cattle that graze on pristine Tasmanian farmland.” – Matt Moran -GOLD MEDALLISTS- • Bruny Island Cheese Company George, TAS • Dellendale Creamery Nullaki, WA • Gelato Messina Jersey Milk, VIC • High Valley Cheese Co Fetta, NSW • Holy Goat Cheese Brigid’s Well, VIC • Jardin Estate Salted Butter, WA • Maleny Dairies Real Cream, QLD • Milawa Cheese Company King River Gold, VIC • Mungalli Creek Dairy Biodynamic Quark, QLD • Pecora…

“IT’S IMPORTANT FOR US TO WORK WITH THE BEST PRODUCERS AND FARMERS IN THE COUNTRY.”GERRY HARVEY There was plenty of catching up when Colin Fassnidge, Anthony Puharich and Gerry Harvey, aka the chef, butcher and farmer got together again after their trip to Gerry’s Quke farm in Peats Ridge, New South Wales, in 2019. Over a barbecue lunch on a glorious Sydney afternoon, the trio was happy to be reunited. “I haven’t seen Anthony in a long time, and I haven’t seen Gerry since last year. As good as the food is, the company is going to be the extra bit of spice today,” Colin says. “I think it’s just heartwarming to get around the table again and talk to people who are just as passionate about food and good…

THE OATS, HAZELNUTS and tahini make these cookies seem quite healthy, but don’t be fooled. They are as naughty and delicious as any cookie. Toasting the hazelnuts and sesame seeds really helps with the nutty flavour, so don’t skip that bit. These cookies will keep for up to a week in a sealed container. 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, Flavour, is out now. OAT & TAHINI COOKIES “TOASTING THE HAZELNUTS AND SESAME SEEDS REALLY HELPS WITH THE NUTTY FLAVOUR.” MAKES 20 80g softened unsalted butter, cut into 2cm cubes 50g packed dark-brown sugar 1/2 cup (110g) caster sugar 1 egg 1/2 tsp vanilla extract 60g hulled tahini 1/3 cup (50g) plain…

“THERE ARE SOME DISHES THAT TAKE ME BACK TO AN EXACT TIME AND PLACE IN MY LIFE.” THIS IS THE cookbook I’ve always wanted to write but was never brave enough to. You know, the type of bravery that comes with age and grey hair. It has taken my own personal growth and 20 years of development as a chef to bring me to a place where I realise what’s important about food, and what I want to share with people. Bringing enjoyment to family and friends through food is the most important thing you can do with your cooking. So many people tell me they can’t cook. I want you to realise you can cook; all you need is a good grounding in the basics and some commonsense kitchen…

“They say three’s a crowd but not in this instance! The trifecta of flavours in this mud cake is second to none.”– Phoebe Wood BANANA, PEANUT BUTTER AND CARAMEL MUD CAKE SERVES 12 200g smooth peanut butter (we used Woolworths Macro organic smooth peanut butter) 250g dulce de leche 2 very ripe bananas, mashed 300g unsalted butter, melted, cooled 400g sour cream, room temperature 11/3 cups (200g) self-raising flour, sifted 11/3 cups (200g) plain flour, sifted 5 eggs, room temperature, lightly beaten 300g caster sugar PEANUT & CARAMEL FROSTING 150g unsalted butter, softened 150g smooth peanut butter 100g pure icing sugar, sifted 100g dulce de leche Preheat oven to 160°C. Grease a 23cm round cake pan and line base and side with 3 layers of baking paper, greasing between layers…

IT IS THE ultimate time to immerse yourself in an unforgettable Aussie holiday. Here are six of the best Indigenous-owned and run tourism businesses to support while holidaying at home. Be sure to tread lightly on country and respect the world’s oldest living culture. FILL UP YOUR PLATE WITH A FOOD-FOCUSED TOUR 1. Sample mud crabs and bush medicine Head to Kuku Yalanji country and take a journey with Juan Walker of Walkabout Cultural Adventures. Under Juan’s expert guidance, try your hand at catching a mud crab and gather mussels for lunch, before learning more about the different foods and medicines of the Daintree and Mossman Gorge regions of Queensland. walkaboutadventures.com.au 2. Get a taste of barbecues and native foods Take a trip with Koomal Dreaming and you’ll see a…

LONDON HAS BEEN my home, where I’ve grown as a chef and established myself. I first moved here in 1998, as a young commis at Sir Terence Conran’s restaurant at the Michelin House on Fulham Road and then opened my first restaurant, Core , over three years ago. I have a connection to the city because of the journey I’ve taken, and I draw inspiration from its rich history, its character and vast array of places to drink, eat and explore. Notting Hill is an iconic neighbourhood with its colourful architecture, antique shops, boutiques, and bohemian community of artists and creatives, some of whose art we feature at Core, including Bridget Riley. Other favourite places of mine are Battersea Park , with beautiful views of the River Thames and the…

Prep best-in-class produce with our edit of appliances that will bring out the best flavours, chill to the perfect temp, extract essences and mix like pro. And in classic stainless-steel, these hard-working kitchen tools also look the business. PRODUCE TO YOU Now’s your chance to sample winning products from this year’s Produce Awards. Go to delicious. com.au/producetoyou for more info.…