Innholdsfortegnelse for December/January 2021 i delicious

ANTICIPATION IS MY buzz word this Christmas (and no, it’s not a pivot!). As the resident Festive Fanatic, it’s probably no surprise to the delicious . team that I’m going to milk every Christmas moment in the lead-up to this year’s big day. It’s a welcome and pleasurable distraction to what is going on in the world, and cooking for others is something we can look forward to. I know it will be different, with limits on guest numbers and borders that just won’t open. But we’ve approached this issue by thinking that you should make every Christmas moment count. How can we help you have the best possible time in the circumstances? (My 10-year-old son has already put in a request for caviar! That’s a chip off the old…

If you’re going to go all out with a dessert, Christmas is the time to do it. Phoebe Wood , who whips up epic desserts on the daily here at delicious ., creates an extra special pav to dazzle on the biggest day of the year. TURKISH DELIGHT PAVLOVA WITH RASPBERRY SHERBET SERVES 8-10 Begin this recipe at least 6 hours ahead. You will need a palette knife. 8 egg whites 3/4 tsp cream of tartar 2 cups (440g) caster sugar 11/2 tsp cornflour 1 tsp white vinegar Chopped Turkish delight, edible dried rose petals (from gourmet food shops) and chopped pistachios, to serve ROSEWATER CREAM 600ml thickened cream 1 cup (120g) pure icing sugar 2 tsp vanilla extract 1 tbs rosewater 125g punnet raspberries ROSÉ SYRUP 3/4 cup (165g)…

“THERE’S NO BETTER WAY TO START THE FESTIVE SEASON THAN WITH HOMEMADE COOKIES! SPREAD THE LOVE BY TURNING THESE TREATS INTO EDIBLE GIFTS.” DARK CHOCOLATE, SOUR CHERRY & PISTACHIO BISCOTTI MAKES 40 1 cup (220g) caster sugar 2 eggs 1 tsp vanilla extract 1/4 cup (60ml) extra virgin olive oil 13/4 cups (260g) plain flour 1 tsp baking powder 1 tsp cocoa powder 150g pistachios, roughly chopped 50g sour cherries, roughly chopped 150g dark (70%) chocolate, chopped 3 tsp vegetable oil Preheat oven to 180°C. Line 2 large baking trays with baking paper. Beat sugar, eggs and vanilla in a stand mixer for 5 minutes or until pale. Add olive oil and beat until creamy. Add flour, baking powder, cocoa, pistachio and sour cherries, and mix to combine. With floured…

UPSIDE-DOWN LEMON SPONGE CAKE WITH LEMON-MAPLE BUTTER SERVES 8 3 medium lemons 1/2 cup (125ml) maple syrup, plus 3 tbs extra 1 vanilla bean 225g plain flour 2 tsp baking powder 1/4 tsp salt flakes 225g unsalted butter, cut into small cubes, at room temperature 3 eggs, plus 1 egg yolk 220g light brown sugar 1/4 cup (60ml) milk 240g creme fraiche, to serve LEMON-MAPLE BUTTER 45ml lemon juice (from 1-2 lemons) 120ml maple syrup 100g unsalted butter, cut into small cubes, refrigerated Preheat oven to 180°C or 160°C fan-forced. Trim the 3 lemons, slicing and discarding the tips, then cut each lemon into very thin (2mm thick) rounds to get 24 slices. Discard the seeds. Place a large non-stick pan over high heat. Working in about 3 batches, add…

THIS WAS GOING to be my minute-by-minute guide to planning the perfect Christmas, but I’ve just read a dozen articles on the subject and I’ve gone from relatively calm about the upcoming festivities to freaking the f*** out in about 20 minutes. Now I feel guilty that I haven’t yet set my goals for ‘the Christmas I want’, tested the Christmas lights, and researched the availability and cost of that organic bird. But then I remind myself why our Christmas lunch is the same every year: 1) it works, 2) it’s less stressful, and 3) it makes connection with memories far clearer. In fact, Christmas clarity for me comes with just two rules: 1) be realistic and 2) don’t overcook the bird. But even if you overcook the bird, no…

PEACH & VANILLA MOJITO MAKES 1 30ml rum 1 tsp vanilla extract 1 tsp caster sugar 1 lime, quartered 1 peach, seed removed, roughly chopped, plus extra to serve 1/4 cup mint leaves, torn, plus extra to serve Chilled soda water Place rum, vanilla extract, caster sugar, lime, peach and mint into a highball glass. Using a small rolling pin, muddle ingredients until combined. Top with ice and soda water and serve with extra peach and mint YUZU WHISKY SOUR MAKES 2 Zest of 1 lemon 1 tbs caster sugar 80ml whisky 1 tbs yuzu juice 1 tbs sugar syrup 1 egg white, whisked Combine lemon zest and sugar and rub rim of serving glasses with a little water then press rim into lemon sugar mixture. Place all ingredients into…

“THIS BOOK IS MY FIRST step into writing. Cooking is familiar and comforting, and I am learning how to translate what has taken years to discover into words on a page. What I hope to convey is that food and cooking should be big parts of our lives, and time should be made for them. I also want to share a few cooking projects. I’m talking about bread, pastry, fresh cheese, yoghurt, terrines and pickles. I have included them for the younger me, who searched for this information in one place in endless books. For the other recipes, once you know the basic technique and flavour, adjust to your taste, use different ingredients – I won’t be offended.” This is an edited extract from Always Add Lemon by Danielle Alvarez…

SPICED TOFFEE APPLE GLAZED HAM SERVES 14+ 3 x 330ml bottles apple cider 1 tsp ground cinnamon Pinch of allspice 5 medium red apples, cores removed, cut into quarters 21/2 cups (550g) caster sugar Pared zest of 1 lemon 7kg whole smoked leg ham, skin on 40g whole cloves, to stud (optional) Preheat oven to 200°C. Place the cider, cinnamon and allspice in a small saucepan over medium-high heat and bring to a boil. Cool slightly and transfer to a blender with the apple. Whiz, taking care of the heat, until finely chopped and combined. Strain through a fine sieve into a heatproof bowl. Place sugar and1/4 cup (60ml) water in a large heavy-based saucepan over high heat. Cook for 8-10 minutes until a golden caramel starts to form. Remove…

DARK CHOCOLATE & CHERRY TRUFFLES MAKES 34-36 Begin this recipe at least 5 hours ahead. 1 cup (250ml) thickened cream 500g dark (70%) chocolate, chopped 2 tbs kirsch (cherry brandy) 80g dried sour cherries, chopped Good-quality Dutch cocoa, to dust Place the cream and dark chocolate in a large heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Add the cherry brandy and sour cherries, and stir until smooth and glossy. Cover with plastic wrap and chill for 5-6 hours or, if time permits, overnight until set. Working quickly, roll 1 tbs (approx 25g-30g per portion) of truffle mixture into balls and place on a lined tray. Return to the refrigerator for 30 minutes- 1 hour or…

SEPTEMBER’S MOST-LIKED POST 3196 likes, 77 comments We’ve rounded up the 50 best natural pools from all around the country, so that you can make the most of every single second of sweet, #summer2020 freedom. Head to delicious.com.au for more. Image: Leah-Anne Thompson/ iStock @lovleah1 EXPECT THE UNEXPECTED: I’ve been a subscriber to delicious . since the very first issue. In all that time, I don’t think I have come across a recipe with a stranger combination of ingredients coupled with the most unconventional method as Yotam Ottolenghi’s ultimate tray bake ragu (October 2020). I decided to give it a go and wow, wow, wow! Absolutely unexpectedly, amazingly tasty. Thanks for another new and interesting idea! Annabelle Johnstone Send your emails to delicious@newslifemedia.com.au or write to us at Locked Bag…

BEST SIDES Ultra-green iceberg and pea salad with minty dressing, p 118 Tomato focaccia with balsamic vinegar and goat’s cheese, p 84 Duck-fat potatoes, rosemary salt and sherry vinegar, p 137 “Nothing elevates a feast like standout sides. Salads don’t get any better than the refreshing combination of crisp iceberg, sweet peas and a sparkling flourish of mint. And I couldn’t go past the contrasting textures of creamy goat’s cheese and crunchy tomato focaccia for my Christmas table. But my favourite has to be these fluffy, golden duck-fat potatoes. The sherry vinegar and rosemary salt seasoning is positively inspired! ” Rosemary Slade, Travel Editor CHRISTMAS HITS Barbecued prawn cocktail, p 88 Pikes Luccio Fiano 2020 ($24) Spiced rum and cherry glazed ham, p 154 La Haine Pet Nat 2020 ($28)…

HERE AT DELICIOUS. we’ve always loved a great drinks pairing – good food and wine go hand in hand, after all. But never before have we been able to offer our very own wine cases, selected by experts to perfectly complement the recipes in our pages. Until now! Each month, delicious. Drinks Delivered will bring you a selection of beautiful wines to try with the recipes you plan to cook from the issue. There will be everything you love, from Champagne and sparkling to whites, rosés and reds, some local, others from further afield, that we invite you to discover. For our special launch this month, and because it’s our favourite time of year, we have eight fantastic selections of award-winning wines for you to choose from, with most…

PENNYWEIGHT GAMAY 2019, $41 Gamay and cranberry-turkey is such a strong combination that it almost should be written into a dictionary of food-and-wine matching. This wine is succulent, all jolly red-berry fruitiness, light spice and beautifully medium weight. So delicious, too. NON #5 LEMON MARMALADE + HIBISCUS, $30 The NON range of non-alcoholic drinks is outstanding. This fresh, ‘rosé style’ is bright with citrusy fruit characters, charming with its dry, red-berry pucker and lifted with botanical spice. It is ideal with cranberry and turkey. LA SIRENE SAISONETTE (BEER, 750ML), $16 A lightweight beer that shows crisp and sour-bitter characters with light herbal notes and a tangy refreshment. It’s a perfect, lower-alcohol and fresh-feeling pairing, like a final condiment rather than a drink.…

C: This is going to be a Christmas like no other. A: That’s right. But people are going to want to celebrate. C: We’ll still need to be thrifty. And at $39.99 The Commonsense Cookbook should be under every tree this Christmas! But I digress. Anyway, why beef rib roast? A: Because it’s royal, it’s regal, and you deserve it. You’re worth it! C: Santa’s Sunday roast! A: Let’s party like it’s 1999. C: Like Prince is still alive! A: You can imagine the Queen having this for Christmas, and you deserve to be King and Queen in your home this festive season! For the past three or four years, people have been split into two camps: traditionalists who like ham or turkey, and the other camp who don’t want…

THE ULTIMATE CHRISTMAS EVE FEAST 66 >> EASY SNACKS (WITH DRINKS TO MATCH!) 76 >> RETRO CANAPES TO TRY 86 >> RICK STEIN’S BEST-EVER SEAFOOD 94 >> DANIELLE ALVAREZ’S FAVOURITE DISHES 102 >> SUPER-FRESH SUMMER SALADS 112 >> THE BEAUTY OF VEGIES 120 >> DARREN ROBERTSON’S EPIC PORK MAINS 126 >> FESTIVE ROASTS BY SHANNON BENNETT 134 >> TOP BOXING DAY BRUNCH RECIPES 142 >> SUMMER CHERRIES 150 >> THE ONLY DESSERTS TO SERVE ON THE BIG DAY 160…

FOR THIS PARTY we are going way back to the very kitsch 1980s and my childhood. I love the memories of Mum throwing her great dinner parties and the jobs I was given to help. I remember being allowed to put the cheese plate together and the choices of serving dishes. Entertaining should be fun. Don’t take yourself or your food too seriously just enjoy! @kirstenljenkins SET THE SCENE STYLE “I think this party deserves bright, bold colours and a touch of metallics. Ham it up a bit and add some fun props from the old dress-up box (think gold spray-painted hand fans). Smaller food always benefits from being served on a bigger scale, so use platters and different-sized stands.” MENU “My idea of a great party is chatting to…

“this is your boxing day brunch right here. crisp pancetta with soft eggs is freshened up by crunchy lettuce.” @emmatknowles GRILLED CHILLI CHICKEN WITH ICEBERG SLAW SERVES 4 2 tbs each hot sauce and maple syrup 1 tbs chipotle in adobo, finely chopped 1 garlic clove, finely chopped 1 butterflied chicken (about 1.8kg), thighs and breast slashed 6 long green shallots, trimmed 3 corn cobs, silks removed 2 tbs extra virgin olive oil, to drizzle 1/2 tsp smoked paprika 2 limes, halved 1/2 small iceberg lettuce, thinly shredded 1/2 small white cabbage, thinly shredded BUTTERMILK DRESSING 1/2 cup (125ml) buttermilk 2 tbs each mayonnaise and extra virgin olive oil, plus extra to drizzle 2 long green shallots, coarsely chopped 1 garlic clove, finely chopped Juice of 1 lime Combine hot…

DUCK-FAT POTATOES, ROSEMARY SALT & SHERRY VINEGAR SERVES 4-6 AS A SIDE 25g sea salt flakes 1 tbs finely chopped rosemary, plus extra leaves to serve 2kg sebago potatoes, peeled, cut into rough 6cm pieces 1/4 cup (50g) fine semolina 200g duck fat, melted 1 tbs sherry vinegar To make the rosemary salt, combine salt and rosemary in a small bowl and set aside. Preheat oven to 200°C. Place potato in a large saucepan and cover with cold salted water. Place over high heat and bring to the boil, then reduce heat to medium and simmer for 15-20 minutes until potato is just tender. Drain, then place back in the saucepan over low heat for a further 2-4 minutes, stirring occasionally, until all residual water has evaporated. Transfer the potato…

“This bombe is all about the layers – pillowy meringue, soft pandoro and a salty sweet ice cream centre. You’ve never had anything like it!” PAVLOVA WITH PASSIONFRUIT & CARAMELISED HONEY MOUSSE SERVES 8 Begin this recipe 1 day ahead. You will need a small palette knife. 6 eggwhites 1/2 tsp cream of tartar 11/2 cups (330g) caster sugar 1 tsp cornflour 1 tsp white vinegar Pulp from 6 large passionfruit (about 175g), plus extra to serve 1/2 cup (180g) runny honey, plus extra to serve 725ml thickened cream 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes Preheat oven to 160°C. Trace a 20cm circle, using a cake pan as a guide, on a piece of baking paper. Turn over so the circle is on the underside…

SOUTH KOREA WAS never at the top of my list… until I went. I travelled there while shooting Far Flung and now tell everyone to go: whether they’re food lovers, seasoned travellers or simply curious. Seoul is an easy city to get around and a great place for walking, too. Some of my favourite places include Gye-dong in Jongno-gu, which has a beautiful village feel and is also home to Korea’s oldest public bathhouse. Other favourites include the Secret Garden in Changdeokgung Palace, Jongmyo Shrine, N Seoul Tower on Namsan mountain, Cheonggyecheon Stream – especially during festivals like the Seoul Lantern Festival or Buddha’s birthday – and for the shoppers, Myeongdong District is a must. You’ve never seen anything quite like the Seoul Metropolitan Subway, in fact, pretty much everything…

We believe we may have found your number-one supporter – our aunty, Julie, who sadly passed away recently. We always knew that Jules had a deep love for delicious. magazine but never knew the full extent until we found 196 magazines – including your launch issue (Nov/Dec 2001). Her family was always eager to see what she had cooked for our Christmas gatherings. Jules would spend months deciding her menu for the day by bookmarking delicious . recipes. We plan on having a gathering where each of us cooks a dish from one of the magazines we receive in honour of her. Thank you for bringing so much joy to our Aunty Jules’ life. Hannah Donehue ED’S NOTE: Thank you for your letter, Hannah. You’ve won a Char-Griller Legacy Charcoal…

DAIKON AND TURNIP REMOULADE WITH ROASTED WAKAME SERVES 4-6 AS A SIDE 600g daikon, peeled, cut into 6cm-long matchsticks 200g turnips, trimmed, peeled, cut into 6cm-long matchsticks 2 tbs dried wakame (from Asian food shops) 1/3 cup (50g) white sesame seeds 1/2 cup (150g) mayonnaise 100g creme fraiche 3 tsp fish sauce Juice of 1 lime 3 tsp sesame oil 1 bunch chives, finely chopped Place daikon and turnip in a colander set over a bowl. Lightly sprinkle with salt and set aside for 30 minutes. Preheat oven to 160°C. Place wakame on a tray in a single layer and roast for 20 minutes until fragrant and very crisp. Scatter the sesame seeds over the top and roast for a further 4 minutes until sesame seeds are golden. Remove from…

WORKS A TREAT Make the holidays extra special with the little things to get in the spirit of giving. FEED APPEAL Many people will do it tough this Christmas, so we’ve partnered with Feed Appeal for its ‘Fill a Christmas Hamper’ campaign. Any donation you can give, large or small, helps to make someone else’s Christmas special. For more information, visit feedappeal.org.au/fillthehamper PIECE OF CAKE Level up your holidays with Simon Johnson’s sweet, spicy festive cakes and puddings. From panettone to Sicilian panforte and Italian nougat, this is confection perfection. simonjohnson.com KO KO KO Embrace that sweet holiday spirit with the Christmas Collection from Aussie chocolatier Koko Black. Available online and in store from November. kokoblack com GOOD TIDINGS Serve up Australia’s only carbon-neutral ham and you’ll win a legion…

“BRING EXTRA BUZZ AROUND THE CHRISTMAS TABLE WITH DISHES FULL OF SPICE, FLAVOUR AND FRESH BOOSTS.”@phoeberosewood AUSSIE MINCE PIES MAKES 30 This pastry is very short and crumbly which can make it a little tricky to work with, but it’s worth the effort for the result. Alternatively, you can substitute with store-bought sweet shortcrust. 150g mixed dried fruit like apricots, peaches, apple, pineapple and mango, finely chopped 35g unsalted butter, melted and cooled 1/2 Granny Smith apple, coarsely grated, excess water squeezed out 1 tbs cornflour 100g caster sugar Finely grated zest of1/2 orange 1 tbs brandy 1/4 tsp each ground cinnamon, allspice Pinch freshly grated nutmeg Icing sugar, to dust PASTRY 42/3 cups (700g) plain flour 1 cup (120g) pure icing sugar, sifted 440g cold unsalted butter, finely chopped…

TEMPURA OYSTERS WITH CHILLI DIPPING SAUCE SERVES 6 You will need a kitchen thermometer for this recipe. Sunflower oil, to deep fry 1/3 cup (50g) plain flour 1/3 cup (50g) cornflour 175ml iced soda water 2 tsp white sesame seeds, plus extra toasted seeds, to serve 18 oysters, shucked, shells reserved, cleaned and dried DIPPING SAUCE 2 tbs lime juice, plus lime slices to serve 1 tbs fish sauce 1 tbs caster sugar 2 bird’s-eye chillies, finely chopped 1 garlic clove, finely chopped For the dipping sauce, combine all ingredients in a shallow dipping bowl. Set aside. Fill of a wok or deep frypan one-third full with oil and heat until the oil reaches 190°C on a kitchen thermometer. Whisk together flours, soda water and a pinch of salt until…

THIS IS MY tribute to the wonderful world of veg. I’ve chosen 50 of my favourites and delved deeper into what makes them special, offering ways to bring the best out of them in the kitchen, no matter your skill level. Once you leaf (ha!) through the pages you’ll be able to pick up a root, a tuber, a bulb, a stalk, and have ideas and inspiration bubble forth, so that you’re never short of a meal or a menu. This is not purely a plant-based book. I believe many of us have a desire to flex our ‘flexitarian’ muscle – to grab more greens, reduce the load we put on the environment, and take more care with the proteins we choose. The recipes are all vegetable-driven, and if there’s…

ROAST TURKEY BAGUETTE, CRANBERRY SLAW, DILL MAYO MAKES 4 1/4 bunch dill, finely chopped Zest and juice of 2 lemons 250g good-quality mayonnaise 500g leftover roast turkey, shredded (substitute roast chicken) Unsalted butter, room temperature, to spread 4 x 20cm fresh sourdough baguette, halved horizontally 250g camembert, sliced CRANBERRY SLAW 1/2 cup (75g) dried cranberries, soaked for 5 minutes in hot water, drained 1 small fennel bulb, shaved on a mandoline 2 long green shallots, thinly sliced on the diagonal 70g shredded savoy cabbage 2 tbs each finely chopped, flat-leaf parsley and chervil 1 large zucchini, sliced into rounds Zest and juice of 1 lemon 1/4 cup (60ml) extra virgin olive oil To make the dill mayonnaise, place the dill, zest, juice and mayonnaise in a bowl, season and stir…

“THIS WILL BE THE FIRST TIME WE HAVE ALL COOKED TOGETHER! WE’RE A GROUP OF CHEFS WHO SHARE THE SAME VALUES.”– LENNOX HASTIE We’ve just splashed down through a shallow part of the creek and we’re climbing up the other side in James Viles’ sturdy Land Rover. “Sorry, bit bumpy,” he says as we clutch onto the Aperol Spritzes he collected for us before we began the drive. We’re exploring the breathtaking property of Emirates One&Only Wolgan Valley, the luxurious 2,800-hectare property in the World Heritage-listed Greater Blue Mountains where Viles has recently taken the reins as executive chef. There has been a good deal of rain recently, so the landscape is lush and green despite the heat beating down on the day, and you’d almost forget this was ever…

mix it up Up your charcuterie game with Knutsford Gourmet’s Smoked Pimento Seeded Bark kit. Australia’s first mix-and-bake cracker helps you create gluten-free, vegan, restaurant-quality crackers at home. Visit: knutsfordgourmet.com.au noodle time Whip up a healthy dinner in a flash with Hakubaku Organic Somen Noodles. The thin noodles take only two minutes to cook and are 98% fat free. Enjoy served cold, or add to stir fries, soups or in a big bowl of pho. Visit: hakubaku.com.au stay chill Add colour and personality to your kitchen with Smeg’s FAB28 fridge. The modern design aesthetic reflects northern Italian artistry, while the cult fridge’s interior features a multiflow cooling system for enhanced freshness and efficiency. Visit: smeg.com.au/FAB pop star Desk snacks just got upgraded with Ancient Grains Corn Thins. The light crispbreads…