delicious April 2021의 목차

BAKE, EAT, REPEAT: the mantra for Easter. The month where that extra slice of mud cake is not just allowed but de rigueur, and hot cross buns morph from something stale on a supermarket shelf (don’t knock it, I would buy them year round if I could) to a far superior being – just ask our food team, who conjures a new take on the baked buns for us every year. How are hot crossies faring for 2021? In keeping with our post-Covid cravings for simplicity and nostalgia, you’ll find recipes inside for ‘Iced Vovo’ hot cross buns, Vegemite and cheese scroll hot cross buns, to a bacon-and-egg pull-apart bun. With inspiration derived from the iconic Australian flavours of our childhood, it seems we are all seeking comfort right now.…

BAKE FEST Maple-cardamom saffron sticky buns, p 50 ~ Fig and walnut hot cross buns with cinnamon butter, p 87 ~ Double apple crumble cake, p 102 “Crisp autumn days are made for everything baked, and these three recipes are all on my agenda. I’d add cardamom to everything if I could, so Ottolenghi’s sticky maple buns are right up my alley, and how could you ever go past hot cross buns and apple cake?”Corinne Parkes, delicious . Subeditor AUTUMN COMFORT Pork ragu with peas and spinach, p 65 O’Leary Walker Seasonal Release 2020 Nero d’Avola Chicken, leek, mushroom and pancetta pie, p 48 O’Leary Walker 2020 Adelaide Hills Chardonnay Pear, ginger and golden syrup crumble, p 112 O’Leary Walker 2014 ‘Last Cut’ Cane Cut Riesling “Autumn is just the…

1 Owned by three former sommeliers, Luna Wine Store in Byron Bay is home to 300 natural wines from around the world. 2 A one-stop-shop for low and no-intervention wines, LOC Bottle Bar has just opened its first bricks-and-mortar store in Adelaide. 3 Collingwood wine dispensary, Glou, sells sustainable wine on tap, which you can drink-in or takeaway by growler. BOOK A TABLE For more on the latest restaurant, cafe and bar reviews, head to delicious.com.au/eat-out…

MATSO’S GINGER BEER CAN, $6 This crisp, lightly spicy and very gingery beer comes from Broome in Western Australia. How cool. While it’s very refreshing and easy to drink, the gentle spice is a neat partner to the sweetness of the maple and pear here. BEECHWORTH HONEY SPARKLING HONEY NECTAR SODA, $8.50 A fizzy, non-alcoholic honey water that tastes incredibly delicious and, surprisingly, not too sweet. It has all the freshness required to revitalise your palate for this decadent dish. It all feels very adult. BELGROVE APPLE HATCHET, $72 Belgrove is my favourite distillery in Australia. This Hatchet is an apple cider that was distilled and aged in barrels, which results in a mellow, baked apple-like spirit that should be served on ice in…

SUPPORT YOUR LOCAL ‘FROM THE DAIRY’ WINNERS – HIGHLIGHTS BELOW: TAS: Elgaar Farm (Organic Fresh Cream). From farmers’ markets and independent grocers. NSW: The Pines (Pearl). From Carriageworks Farmers’ Markets. VIC: Gelato Messina (Gelato Messina Jersey Milk). From select Gelato Messina stores. SA: The Dairyman Barossa (Artisan Farm Cream). From Barossa Farmers’ Markets; Lucia’s; Farmhouse Direct. WA: Jardin Estate (Salted Butter). From Farmer Jack’s Subiaco. QLD: Maleny Dairies (Real Cream). From Woolworths; IGA. Go to delicious.com.au for more winners from the Produce Awards.…

WHAT IS FUTURE FOOD SYSTEM? An 87-square-metre self-sufficient, zero-waste house in Melbourne’s Federation Square. Joost Bakker hopes it becomes a blueprint for the way we live, build homes and approach food. Chefs and residents Jo Barrett and Matt Stone use and cook what is grown in and around the dwelling, and delicious. followed the trio throughout the process, for a glimpse into a structure that’s “a closed loop, a natural system that produces no waste.” “One element becomes a food source for another and all parts symbiotically rely on each other to exist,” says Bakker. “This type of system also has the capacity to replace the way we currently produce food and energy by using what we already have. We’ve created a building that grows food.” WHY? “There is unexplored…

Martin Benn is hidden somewhere inside his vast and gleaming kitchen, reportedly smoking beetroots. Head chef Rhys Connell is minding a tray of intensely fragrant strawberries, freshly roasted in smoked oil (a test ingredient for tonkatsu sauce, he explains). Australia’s most talked-about restaurant hasn’t even opened yet and already it’s making my mouth water. Benn’s kitchen, made to order in France by Bonnet – the same company engaged by El Bulli and The French Laundry – won’t be visible to diners. Which is a shame because, as Melbourne restaurant tsar Chris Lucas says, “It’s the most beautiful kitchen in Australia.” Still, there’ll be plenty to wow when this ambitious collaboration between Benn, his partner in life and dining, Vicki Wild, and Lucas, opens its doors on Collins Street after Covid-driven…

FLOURLESS CHOCOLATE, HAZELNUT AND ESPRESSO CAKE SERVES 8 400g dark (70%) chocolate, chopped 150g unsalted butter, chopped, softened 6 eggs 1 cup (250g) brown sugar 1/2 cup (110g) caster sugar 3/4 cup (75g) hazelnut meal 1/2 cup (50g) good-quality dark cocoa 1/3 cup (80ml) espresso, at room temperature Preheat oven to 160°C. Grease a 24cm springform cake pan and line the base and side with baking paper. Place chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Stir until melted and smooth. Set aside to cool. Vigorously whisk the eggs and sugars together in a bowl until well combined and sugar has partially dissolved. Whisk in hazelnut meal, cocoa, espresso and cooled chocolate mixture. Pour into prepared…

1. & 4. Scent Australia ‘Dream’ Diffuser Oil (15ml), $30, and ‘Bushwood’ Room Spray (50ml), $60, scentaustraliahome.com.au 2. Cultiver Linen Waffle Robes, $160 each, cultiver.com.au 3. Rouge Dior Satin Balm, $59, dior.com.au 5. Aesop Resurrection Aromatique Hand Balm (75ml), $33, aesop.com 6. Homebodii Grace Short Piping Pyjama Set, $89.95, homebodii.com 7. Wild Herbary Pink Clay Soap Bar, $12.95 wildherbary.com 8. Hay Waffle Slippers, $44, hayshop.com.au 9. & 12. Dr Sleek Lab Havana137 Beard Oil and Cologne, $45, and Beard Comb and Massager, $25, drsleeklab.com.au 10. Go-To The Removalist Clay Mask, $48, gotoskincare. com 11. Grown Alchemist Hydra-Gel Hand Sanitiser (500ml), $55, and (50ml), $15, grownalchemist.com/au 13. Slip Sleep Masks, $55 each, slip.com.au 14. Cire Trudon Les Albâtres Candle, $299, libertineparfumerie.com.au…

• Clay Coffee Collective for a caffeine fix, or Fern Street Kiosk. The Kiosk Werri Beach is a great coastal option, too. • The Gerringong Deli offers a breakfast for champions. • Have lunch or dinner at The Hill – it’s the local hub and the spot for a cocktail or two. Gather by The Hill is another noteworthy cocktail bar. • If you head down to Gerroa, book a table at The Blue Swimmer Restaurant for top seafood. • Crooked River Winery or Stoic Brewery are known for exceptional local drops or brews. • Kiama Foodie Markets are a great pit stop for South Coast produce.…

BIRTHDAY TREAT: The October 2020 issue was the perfect fit for my husband’s 70th birthday lunch. The Bearded Bakers’ musakhan (p 55), accompanied by the peas, broad beans and freekeh (p 109) as well as charred cucumbers with cardamon yoghurt (p 106) was very much appreciated by my eight guests and of course, the birthday boy. Judith McGowan HEY PESTO: The February issue was so perfectly timed with an abundance of basil in my garden! I had been pondering what to do with it all when along came Phoebe Wood with an entire section dedicated to that deliciously fragrant herb! I’ve made the basil pesto (p 92), basil lemonade (p 91), lamb souvlaki with basil tzatziki (p 92), and Neil Perry’s pasta alla norma (p 102) which was just divine!…

“I LOVE EATING THIS COLD WHEN THE OIL SETS TO THE TOP, AND THEN MOPPING IT UP WITH A WARM CHARGRILLED PITA.” BEETROOT, POMEGRANATE AND LABNEH SALAD SERVES 4-6 AS A SIDE Begin this recipe at least 4 hours ahead. 500g high-fat natural yoghurt (we used Barambah Organics) 21/2 tbs pomegranate molasses 1/2 cup (125ml) lemon juice or to taste 150ml extra virgin olive oil 1kg baby heirloom beetroots, washed, trimmed (3cm of stem attached) 2 tsp za’atar, plus extra to scatter Seeds of 1 pomegranate Mint leaves, to scatter Place the yoghurt in a colander lined with muslin or clean Chux cloth and set over a bowl. Drain in the refrigerator for 4 hours to thicken up. To make the dressing, whisk together pomegranate molasses, half of the lemon…

1. & 2. Haigh’s dark honeycomb egg gift box, $21.95, and assorted milk and dark chocolate egg, $62.50, haighschocolates.com.au 3. Hey Tiger chocolate bars, $14 each, heytiger.com.au 4. Santa Maria Novella Liquore al Cioccolato, $139, buy.smnovella.com.au 5. Cocoa Nib small chocolate eggs, from $9.50 each, and large hand-painted eggs, from $26.95, cocoanib.com. au 6. Koko Black ‘The Mightiest Bunny’ milk chocolate, $29.90, kokoblack.com 7. Bahen & Co chocolates eggs, $11.95 each, bahenchocolate. com 8. Koko Black ‘Hop Hop Hot Cocoa’, $19.90, kokoblack.com 9. Loco Love ‘Lover’s Box’, $45, locolove.com 10. Hot Cross Bun Gin, $75, fosseysgin.com.au 11. Koko Black ‘Hot Cross Bites’, $17.50, kokoblack.com 12. Mini Mocha Sourdough Hot Cross Buns by Christopher Thé, $9.99 (for a pack of 9), harrisfarm.com.au and select grocers 13. Baci Perugina Easter eggs, from $5.99 (small), $19.99 (large), harrisfarm.com.au and select grocers…

A: I have always been a breast man. C: *chokes on his food* A: What’s wrong with you? I’m talking chicken. I have always been a breast man, but I think 2021 is the year of the thigh. C: I think coming out of Covid, thighs are thick and chunky, so let’s celebrate them. They’re bigger and better. A: We’ve all piled it on. We’re all a bit chunky, we’re all a bit thick… C: Everyone cooks at home now and this is a comfort food. Chicken and leek is a base. A: Why is thigh good for a pie? Because it’s thick. ‘Thicc’! Anyway, what makes a good pie? It’s pastry… C: You blanch the chicken thighs on the bone with stock and a bit of thyme, peppercorns, bay…

WRITING THIS COLUMN on the dos and don’ts of eating chocolate I want to be clear that these are not rules to oppress you, or for you to rail against. This is a personal celebration of how I love to dance with my dark master. I want you to read, savour and then also share you own favourite way to eat chocolate with me and your circle, thus starting a resonating ripple of vicarious endorphin release around us. An ever-expanding, virtuous circle of chocolate pleasure. But before we start, whether you are about to savour a tile of dark 80 per cent chocolate made by monks who live on a remote island and have taken a vow of silence, or hoe into a packet of home-brand honeycomb bites covered in…

“IT’S BEEN NON-STOP, it’s been great.” Dan Pepperell is chatting about the opening weeks of Bistrot 916, his new French bistro in Potts Point, Sydney. The idea for the restaurant unfolded quite naturally, according to the chef. “We looked around at different sites and were thinking about doing a pizzeria, but then we were contacted about this particular spot. We went and had a look – it was perfect, and just suited that French bistro style. Plus, it’s in the ‘Paris-end’ of Potts Point! So that’s how the whole concept came about, and why we chose the style that we did.” The ‘we’ of the operation – Pepperell, ex-Rockpool chef Michael Clift, and sommelier Andy Tyson – work as a team. “Mike’s more in kitchen and restaurant operation and development,…

I AM A DESSERT PERSON. I like cakes and cookies and pies and believe that no meal is complete without something sweet at the end. When a server asks me if I saved room for dessert, the answer is always “yes.” Whipped cream is my favourite food of all time. Identifying as a dessert person isn’t just about a love of baking and pastry and all things sweet. To me, it’s an attitude; it’s about embracing cooking and eating as fundamental sources of pleasure. This is a book about baking – most of it sweet, some of it savoury – but, more broadly, it argues in favour of an approach to food that is celebratory, abundant, and at times a tad luxurious. It is filled with practical recipes for the…

TILLY’S GUILT FREE Looking for a mouth-watering dessert that’s guilt free? Treat yo’self to Tilly’s. Low calorie (275-360 calories per tub!), no artificial sweeteners, and Australian Made & Owned. Three delicious flavours available at Woolworths & Coles Local. tillysguiltfree.com.au MURRAY RIVER ORGANICS Enjoy a better breakfast with the organic muesli from Murray River Organics. No additives, no chemicals, just a deliciously natural, fruity taste to set your morning off right. Find the MRO selection in the breakfast aisle at Coles. murrayriverorganics.com.au ZEBRANO | FASHION SIZES 14+ Exquisitely designed clothes from Australia & NZ’s top labels in sizes 14+. Mela Purdie, 17 Sundays, Obi, Curate by Trelise Cooper, Moyuru, Megan Salmon, Banana Blue, NYDJ & so much more. Get your new season’s fashion fix delivered to your door. View lookbooks, discover…

CROWN SYDNEY Sydneysiders have been watching Crown Sydney emerge from the Barangaroo end of the city for the past four years, so when it finally opened its doors in December, expectations were almost as high as the building. At just shy of 273 metres tall, with 349 hotel rooms and no less than 14 restaurants, it has been a huge undertaking and – thankfully – one that does not disappoint. “WOODCUT IS A WONDERFUL PLACE TO HAVE A LONG LUNCH OF EXPERTLY CURATED DISHES.” Everything has been considered, from the warm welcome in the opulent lobby, to the keycard-access lift that takes you directly to your floor. The rooms range from deluxe to suites, and you can select the view you’d like, with the Harbour Bridge and Opera House high…

TRIMBOLI SALVATORE TREBBIANO 2020 Here’s a wonderfully crisp, lemon flavoured Aussie white with a distinct Italian accent. There’s a lemony lift with creamy, stony hints on the nose and a creamy lemon on your first sip. SCARPANTONI CHARDONNAY 2019 This McLaren Vale Chardonnay is fresh, lively and 100 per cent food friendly. Easygoing, Scarpantoni Chardonnay is full of ripe, fresh tropical fruit and classic chardonnay peachy aromas and flavours. RAVENSTHORPE LIMESTONE COAST SAUVIGNON BLANC 2020 Hailing from South Australia’s Limestone Coast, this juicy, refreshing sauvignon has intense aromas of citrus and passionfruit on a mouth watering, crisp and zesty palate. Superb! PIKES THE DOGWALK CLARE VALLEY CABERNET SAUVIGNON 2017 Pikes wines are the talk of the town and this exceptional cabernet shows why. A marriage of cabernet sauvignon and cabernet…

AT A TIME when milk consumption is in widespread decline, one of Australia’s most awarded dairies is proving that the cream always rises to the top. The family-owned Elgaar Farm is famous for its full-flavoured certified organic milk and cream, and locals can’t get enough. “WE LOVE THE LITTLE CHANGES IN OUR MILK OVER THE SEASONS.”– JOE GRETSCHMANN “This is the kind of milk you want to drink straight from the glass,” says Joe Gretschmann, who owns and runs Elgaar Farm with his wife Antonia and four of their six children and their partners. “The flavour changes every day depending on where the cows are grazing. You can taste the sweet lush grass in spring, while in winter there’s a bit of aromatic hay in there. It’s always different and…

I LOVE TO sprinkle nigella seeds over the tops of these fragrant buns – they look great and the savoury nigella contrasts well with the sweet dough. (Sesame seeds would work, too.) Clotted cream is the perfect accompaniment, but if you can’t find it, creme fraiche or mascarpone would also be lovely – whether at breakfast or teatime. 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. MAPLE-CARDAMOM SAFFRON STICKY BUNS MAKES 8 BUNS 140ml full-cream milk 40g unsalted butter, cut into 6 small cubes, plus extra to grease 2 tbs caster sugar 1/8 tsp crushed saffron strands 5g instant yeast 175g plain flour, plus to dust 175g strong (baker’s) flour…

SAUSAGE & PANCETTA RAGU WITH WHITE BEANS SERVES 6-8 2 tbs extra virgin olive oil 2 small red onions, finely chopped 3 garlic cloves, finely chopped 21/2 tbs each finely chopped oregano and parsley, plus extra parsley leaves to serve 300g flat pancetta, skin removed, cut into lardons 800g good-quality pork and fennel sausages, casings removed, crumbled 2 tbs tomato paste 2 cups (500ml) good-quality beef stock 4 cups (1L) tomato passata 2 x 400g cans white beans, rinsed, drained Cooked polenta and finely grated pecorino, to serve Heat oil in a large saucepan over high heat. Add the onion, garlic, herbs and pancetta, and cook, stirring frequently, for 5-6 minutes until onion has softened and pancetta starts to brown. Scatter over sausage meat, and cook, breaking up meat with…

VANILLA HOT CROSS BUNS WITH PASSIONFRUIT GLAZE MAKES 12 100g unsalted butter, chopped 350ml milk, plus 2 tbs extra 1 egg 41/3 cups (650g) plain flour, sifted, plus 1/4 cup (35g) extra 1/3 cup (80g) brown sugar 2 x 7g sachets dried yeast 2 vanilla beans, seeds scraped 1 tsp ground cinnamon PASSIONFRUIT GLAZE 1 passionfruit 100g pure icing sugar, sifted 1 tbs runny honey Melt butter in a small saucepan over medium heat, then add milk and warm through. Remove from the heat and whisk in egg to combine. Set aside. Combine flour, sugar, yeast, vanilla, cinnamon, and 1 tsp salt flakes in a stand mixer with the dough hook. Gradually add the warm milk mixture and knead on medium speed until combined. Increase speed to medium high and…

WHITE CHOCOLATE ANZAC BISCUITS “THESE RECIPES ARE A LOVE LETTER TO GOLDEN SYRUP, THE BAKING MUST-HAVE THAT TAKES DESSERTS FROM SIMPLE AND SWEET TO ALL-OUT STARS OF YOUR NEXT DINNER PARTY.” MAKES 30 11/2 cups (135g) rolled oats 50g desiccated coconut 11/3 cup (200g) plain flour 150g unsalted butter 1/3 cup (115g) golden syrup 1 cup (220g) caster sugar 1/2 tsp bicarb soda 100g white chocolate, roughly chopped Preheat oven to 180°C. Grease 4 large oven trays and line with baking paper. Combine oats, coconut, flour and a pinch of salt in a bowl. Set aside. Place butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool…

chill out Haier’s 514L French Door Fridge is fit for the family. Its adjustable temperature drawer stores produce perfectly, and a fingerprint-resistant surface will mean one less thing to clean. Another win is the cold water dispenser. Visit: nationalproductreview.com spread the love A burger and chips aren’t complete without Oli & Vine’s smokey paprika mayonnaise. Made with roasted garlic, lime and paprika, this mayo adds flavour with a kick and contains no artificial colours or flavours. Visit: oliandvine.com.au catch of the day Upgrade office lunches with Sirena’s premium tuna fillets. Whole fillets in rich extra virgin olive oil add a decadent touch to salads, rice bowls, sandwiches and pasta dishes. And the glass jar will add a touch of luxe to your pantry. Visit: sirena.com.au flora fusion Bring bush tucker…