Innehållsförteckning för April 2018 från delicious

WHEN I THINK ABOUT memories of Easter as a child, it was all about waking up to two eggs a chocolate version, and a sugary, lurid candy egg. Remember those? So tough to bite into, you’d risk losing a tooth or two. I was always the ‘all or nothing’ child – I ate everything at once. My siblings, especially my brother, would savour his, bite by bite, squirrelling his eggs away for weeks to make them last, hiding them in places his sisters would never be able to find. Are appetites determined early? I believe so, though tastebuds change and palates develop gradually. I am still a glutton; still the person who inhales everything in front of her, and lives in the moment. I never save things for a rainy…

“THIS RICOTTA AND TOMATO SALAD HAS BEEN ON THE EMBLA MENU. IT’S A DELICIOUS WAY TO HIGHLIGHT END-OF-SEASON TOMATOES, AND THERE’S A NICE BALANCE OF FLAVOURS WITH THE ANCHOVY AND VINEGAR.” GRILLED KING PRAWNS WITH ROSEMARY & LIME BUTTER SERVES 4 250g unsalted butter, softened 1/2 cup rosemary leaves finely chopped 1/2 cup flat leaf parsley leaves finely chopped 1/2 small garlic clove finely chopped Finely grated zest of1/2 a lime plus wedges to serve 20 extra large king prawns, halved lengthways Whiz butter, rosemary parsley garlic lime zest and1/2 tsp salt flakes in a food processor until well combined. Set aside Heat a barbecue or chargrill pan to high heat Brush rosemary and lime butter over the prawn meat Grill prawns, cut side up without turning for 4 5…

MISTELLE BY JO IRVINE FORTIFIED SEMILLON NV, $20 You’re getting a huge amount of bang for the buck here, considering the fruit was matured for nine years in the barrel and a year in the bottle before release. It’s a nutty, full-flavoured sweet wine, best served chilled alongside seasonal fruits. ZILZIE SELECTION 23 MOSCATO 2017, $13 Recommending moscato as a ‘serious’ wine and drinks writer raises a few eyebrows from time to time, but the undeniable attraction of a lightly fizzy, judiciously sweet, crunchy-textured wine isn’t missed on lots of people. This example delivers cracking value. MITCHELL HARRIS BLANC #1 BY THE MAKER, THE MUSE AND THE ALCHEMIST, $35 This fortified is one to reinvigorate interest in the style. It’s sauvignon blanc, fortified and matured in barrel, showing rich, slippery…

THIS CHEESECAKE RECIPE is very special for me. It’s been in my family since I was a child, baked over and again for family gatherings and celebrations – it is quite a German tradition (Anton’s mum is German). My aunts and my omi each had their own version where there would be a subtle difference in taste or texture, but my mother’s was always the best – a creamy, lemony, perfect delight. I have fond memories of my mother baking it and teaching me how to make it so that it was just right. I would watch her spread the egg yolk over the top of the cake until it was a perfect yellow dome, and loved the chance to do this myself. She used a special brand of quark…

WELCOME TO THE season of the Easter egg, but rather than rhapsodise about chocolate, let’s celebrate the egg. After all, eggs have been connected to Easter far longer. The pagan world saw them as the perfect symbol of rebirth after winter. Yup, the pancakes of the Christians’ Shrove Tuesday are a hangover from those pagan days – and my recipe for golden egg curry continues that connection. So let’s answer the biggest egg question of all: WHAT SHOULD YOU DO WITH AN EGG? 1. Make prawn scrambled eggs with chunks of sweet prawn meat cooked with the eggs. Use the prawn shells to make a prawn butter to drizzle over at the end with some chives or spring onions. 2. When slow scrambling eggs, stir in cold cream or cubed…

SPARKLING It’s always good to kick off proceedings with a glass of bubbles, and it’s an absolute no-brainer when you’re in Australia’s premier sparkling wine region. Tasmania’s cool climate is perfect for the production of complex, pristine and food-friendly fizz. Top-class producers, such as Kreglinger Wine Estates, are making wines that challenge Champagne for class, elegance and pure enjoyment, usually at a fraction of the cost, meaning you no longer need to reserve an excellent bottle of bubbles just for special occasions. And if that’s not a reason to pop the cork, we don’t know what is. RIESLING With a climate that shares similarities with Germany’s Rhine region, it is no surprise that Tasmania is well suited to riesling. This often misunderstood grape comes in all shapes and sizes, packing…

RHUBARB & RASPBERRY BLACK FOREST CAKE SERVES 8-10 300g dark (70%) chocolate, chopped 1/2 cup (50g) good-quality cocoa powder, sifted 3 eggs 250g sour cream, at room temperature 2 tsp vanilla extract 21/3 cups (350g) self-raising flour 1 firmly packed cup (250g) brown sugar 1 cup (220g) caster sugar 1/4 cup (60ml) sunflower oil 200g unsalted butter, chopped, softened 1/4 cup (60ml) Chambord (raspberry liqueur – from bottle shops) 200g creme fraiche 1/2 cup (125ml) thickened cream Freeze-dried raspberries, to serve RHUBARB JAM 1/2 bunch (about 150g) rhubarb 100g caster sugar 1 vanilla bean, split, seeds scraped 1 titanium-strength gelatine leaf CHOCOLATE GANACHE 200g dark (70%) chocolate, chopped 200ml pure (thin) cream Preheat the oven to 160°C. Grease two 20cm round cake pans and line base and sides with baking…

LAST RESORT Personally, I love a fantastic glass of red wine to end the meal. Nothing caps off a great meal like finishing your palate with a glass. FRUITFUL OPTIONS I had the most delicious strawberries with cream when I was at Saison in San Francisco. It was an incredible way to end the meal. COFFEE, TEA OR MATCHA I serve coffee and tea; I am British after all. But I love a flavourful coffee to end with. GLASS HOUSES I prefer classic stemware for wine but, when it comes to cocktails, I appreciate creativity, so that could mean vintage glasses or modern stemware. FULL PLATE At home, I love using my Bread Street and Union Street Cafe by Royal Doulton lines. Their colours make any dish pop. IN THE…

#MAKEITDELICIOUS FEBRUARY’S MOST-LIKED POST 2091 Likes, 37 comments If you decide to do one thing this weekend, make plans to whip up the @agrariankitchen’s ‘chocolate & raspberry roll’ (Hand Picked, February 18, p 21). MOTIVATE ME: As a busy working mother of two picky children, I’ve recently lost my cooking mojo, and have been churning out the same few recipes every week. But after reading Charlotte Binns-McDonald’s ‘Prep School’ (Faster Food, February 18, p 55) I am re-inspired! Goodbye, spag bol, hello ‘pumpkin, lemon thyme & pecorino pasta’. Lauren Clyne HIT RECIPE: Recently we moved into a new place and had our second child. I wanted to show off my new home and daughter to the in-laws. So, two weeks after a caesarean I decided to cook ‘roast beef with…

DELICIOUS. READER EVENT @ SMOKE GUESTS ATE, DRANK AND GENERALLY GOT MERRY AT OUR FUN SUMMER PARTY AT ROOFTOP BAR, SMOKE. MANU REVIEWS JOINING OUR TEAM OF RESTAURANT CRITICS IS MY KITCHEN RULES JUDGE MANU FEILDEL. “TRADITIONAL CRITICS ARE SO NEGATIVE. I WANT TO CHANGE THE WAY WE CRITIQUE A RESTAURANT,” HE SAYS. READ THE FULL STORY AND HIS FIRST REVIEW AT DELICIOUS.COM.AU/EATOUT BAR FLY Every Friday afternoon from 3pm, delicious. streams Bar Fly. on Facebook Live. Tune in to facebook.com/deliciousAUS to see where we’re drinking this week. >> 10 WILLIAM STREET Yuzu Spritz: yuzu, Campari, orange bitters, organic prosecco, orange slice. >> THE FERNERY Rosé Paloma: mezcal, ruby red grapefruit, Dom de Canton, sugar syrup, sparkling rosé. >> SOLANDER Rose Margarita:…

The art of dining is as much about the overall experience, from decor to music, as the food consumed. Let the show begin, says Shannon Harley. CURATING THESE EXPERIENCES is in the hands of the chef, who must add conductor, choreographer and creative director to their repertoire. UK chef Heston Blumenthal understood the importance of taking diners on a multi-sensory journey 10 years ago, serving diners at Fat Duck an iPod with a soundtrack of seagulls and crashing waves to accompany his ‘sound of the sea’ dish. At the top eateries around the world, the stimulation of the senses goes far beyond our tastebuds. For Massimo Bottura at Osteria Francescana (number two on the 2017 World’s 50 Best list), where his veal course is inspired by artist Damien Hirst’s psychedelic…

IF ONLY I’D WORN A white linen shirt, chinos and penny loafers with no socks. Who am I kidding – I’ve barely got a paler shade of black in my wardrobe. While dining at perhaps Merivale’s boldest bid outside Sydney’s CBD, there is a sense of luxurious holiday dining. Certainly the prices support the notion. Bert’s Bar & Brasserie in The Newport hotel embodies the chutzpah of extravagance from a time and place that some older European Australians may remember, yet delivers it with all the exuberance of Australia’s culinary youth. Outside, it feels very thongs-and-board-shorts Australia, but once through the threshold there’s a real sense of grandeur – with a kind of casual cachet, mind you. Waiters, a sea of them, are decked out in white jackets, ties and…

COBIA IS SOMEWHAT of a conundrum, albeit a delicious one. Is it a fish, a chicken or a duck? Well, it may seem neither fish nor fowl, but it is, in fact, a new hero of Australia’s aquaculture industry. Sometimes known as black kingfish – which is confusing – it is a pelagic species (swims in the mid-level, neither at the bottom nor the shore) and has the external and flesh appearance of the yellowtail kingfish. But it is of no direct relation to one of our most popular eating fish. Cobia actually belongs to the remora family – those crazy fish with the sucker on their heads that hang off the bottom of whale sharks, waiting for scraps after a feeding frenzy. But Cobia are no suckers. They’re fast,…

“This is a refreshing soup to be enjoyed chilled. It’s perfect for entertaining – make in advance and serve it straight from the fridge. But you can also eat this soup hot!” – Hetty “WHEN I MOVED to New York a few years ago, I brought a bunch of Utopia Goods cushion covers,” says Hetty McKinnon, the Australian expat, salad specialist and cookbook author. “In a world of austere grey, they are a ray of sunshine.” So it was altogether fitting that McKinnon would celebrate the arrival of her Brooklyn studio with the brand’s luminous textiles. As its name suggests, Neighborhood is a communal cooking space devoted to craft workshops, culinary events and pop-up repasts, like the one delicious. was invited to on a balmy afternoon. Along with McKinnon, the…

DEEP IN THE Dandenong Ranges, less than an hour from Melbourne, Shannon Bennett is nurturing an ambitious project that includes greenhouses, multiple restaurants and a super-luxe hotel. Melbourne-based Bennett is already a renowned chef, author, restaurateur, and brand ambassador for Miele, Audi and Nespresso. Add to that list: hotelier. Four years ago, Bennett and business partner Adam Garrisson decided to revive Burnham Beeches, a ‘30s mansion and estate. Burnham Bakery and Piggery Cafe emerged, in 2014, soon followed by vegie gardens, greenhouses and emu enclosure. Recently, Bennett received planning approval to redevelop the hotel, dormant since 1992. In the next few years, there will be 64 rooms, a grand ballroom, a restaurant, a microbrewery and a steakhouse based on Japanese yakiniku principles of charcoal grilling. Bennett envisions it as a…

“Be it crisp apples, sweet plums or juicy blackberries, autumn fruit is a seasonal highlight – and best celebrated with warm, comforting puddings.” "This classic dessert is a real crowd-pleaser. The contrast of the warm rice pudding with cooled roasted plums is heavenly, although you can always reheat the plums, if you prefer." BAKED RICE PUDDING WITH BAY-ROASTED PLUMS SERVES 4-6 / TOTAL TIME: 2 HOURS 20 MINUTES, PLUS COOLING BAY-ROASTED PLUMS 8 unripe plums 3 tablespoons raw caster sugar 3 tablespoons unsweetened apple juice 3 fresh bay leaves RICE PUDDING 25g unsalted butter, plus extra for greasing 4 tablespoons raw caster sugar 90g risotto or pudding rice 650ml whole milk 250ml double cream 1 whole nutmeg, for grating 1. Preheat the oven to 200ºC. 2. Halve and destone…

SALTED CARAMEL CHOCOLATE CAKE SERVES 8 175g unsalted butter, softened 175g CSR Brown Sugar ¾ cup (255g) dulce de leche (a thick caramel made from condensed milk – from gourmet food shops) 2 tsp vanilla bean paste 2 eggs, plus 1 egg yolk 2 cups (300g) self-raising flour, sifted 2/3 cup (165ml) buttermilk, at room temperature Chocolate meringues, to serve CHOCOLATE ICING 500g cream cheese, at room temperature 75g unsalted butter, softened ¼ cup (25g) cocoa, plus extra to dust 1 cup (120g) CSR Pure Icing Sugar, sifted, plus extra 2 tbs to dust Preheat oven to 160°C. Grease 2 x 18cm round cake pans and line with baking paper. Using a stand mixer fitted with the paddle attachment, beat butter and CSR Brown Sugar on medium until thick and…

FRESH FEAST Grilled king prawns with rosemary & lime butter, p 24 Giant Steps Yarra Valley Chardonnay 2016 Baked ocean trout with parsley macadamia butter, p 80 Margan Aged Release Hunter Valley Semillon 2009 ‘Es putar’ ice cream with pineapple, sago and lime, p 38 La Chapelle de Lafaurie-Peyraguey Sauternes 2013 (All wines available from winesociety.com.au ) “One trick to wine pairing is looking for wines that will help cleanse and entice the palate. That means light, high-toned, acid-driven whites like a youthful Yarra chardonnay or a slightly bottle-aged Hunter semillon to help cajole the richness of the seafood and herb butters. For sweets, you just can’t go past a classic French sauternes.” Simon Green, Chief Sommelier, The Wine Society EASTER EATING Baked cauliflower & olives…

“We believe the flavour of our yabbies is dictated by the environment in which they live and the quality of food they consume. What we have come to understand is it doesn’t matter how good a chef’s technique is, if you don’t have good ingredients, you can’t make good food. When you are chasing after the best flavour, you are searching for the best ingredients, and when you are pursuing the best ingredients, you are in search of great farming techniques. Our yabbies are the product of an ‘industry first’, formulated crayfish feed and a passion for continual improvement for water-quality management. If you’re improving the feed, you are improving the meat. “Blue Yabby Australia is more than just a working farm. We are involved with a lot of projects…

1. Cocoa Nib hand-painted gold-edition honeycomb eggs (250g assorted box), $34.50, cocoanib.com.au 2. Koko Black Sprinkle Egg Pops in dark (left) and white chocolate (right), $3.90 each, kokoblack.com 3. Koko Black ‘Inclusion Eggs’ in Cookies & Cream (left) and Caramelised Coconut (centre), $20 each + (white egg with ears) bunny eggs, $12, from Paper Couture, papercouture.net.au + (little eggs in crack) Solstice 9pce creme and 9pce grey mini eggs, $9.95 each, from Papaya, papaya.com.au. 4. Zakkia brass tray (set of 2), $154, zakkia.com.au 5. Cocoa Nib small milk chocolate bunny, $5 6. T2 ‘Cocoa Loco’ loose leaf tea, $17, t2tea.com, and Zakkia two-piece brass tea strainer, $45 7. Zakkia brass muddling spoon, $19 8. Zakkia ‘Tab’ teapot, $49 9. Cocoa Nib Macadamia Buttercrunch, $10.95 10. Cocoa Nib Turkish Delight & Pistachio Block, $10.95…

I CAME ACROSS ‘es putar’ on a recent trip to Surabaya in Indonesia, at a restaurant called Madame Chang, and absolutely loved the flavours. When the icy ice cream hit my mouth, my mind raced trying to figure out what I was tasting. It was served in a glass with white bread shaped like croutons at the base, topped with slippery sago seeds and coconut ice cream, then drizzled with palm sugar. The ice cream was salty, not sweet, and I loved the contrast with the sweet palm sugar syrup. And the texture wasn’t creamy, but rather more icy and sorbet-like. Traditionally, this ice cream is made by placing coconut milk in a large bowl set in an ice bath, then twisting the bowl in circular motions until the coconut…

AFTER SPENDING A DECADE working in the food industry, the recipes that I and my family and friends come back to, time and again, are those that are tasty, easy to cook, nourishing and thrifty. Eating well is for everyone and every day. It can suit any budget and use ingredients from the corner shop down the road or foraged from the leftovers in your fridge or freezer. It can be straightforward to make, ready on the table in 30 minutes, and, most importantly, it really can be delicious. I want to bring the joy back to home cooking and show you how satisfying, affordable and quick food can be. These are fast, foolproof and fuss-free recipes that everyone will love and can tuck into any day of the week…

“AUTUMN, TO ME, MEANS SOUP. WHEN THE SEASON HITS, DAYDREAMS OF POTS BUBBLING AWAY BEGIN… THAT AROMA AS YOU WALK THROUGH THE DOOR. HERE ARE THIS YEAR’S DAYDREAMS, FILLING MY HOUSE WITH GOODNESS.” Charlotte Binns-McDonald, Food Editor BAKED SWEET POTATO SOUP WITH BLUE CHEESE TOAST SERVES 4 (MAKES 1.5L) 1kg sweet potato 1 onion (unpeeled), halved 1 garlic bulb, halved crossways 4 cups (1L) vegetable stock 1/2 cup (80g) smoked almonds, chopped 1/2 cup firmly packed mint leaves, finely chopped, plus extra leaves to serve 4 x 1.5cm-thick slices seeded sourdough 120g blue cheese, thinly sliced Preheat the oven to 180°C. Grease a baking tray and line with baking paper. Prick sweet potato all over with a fork and place on prepared tray with onion, cut-side down. Roast for 30…

“THESE RECIPES NEED A DAY TO DO THEIR THING, BUT TRUST ME, THEY ARE ALL SUPER EASY AND WORTH THE WAIT! THE ULTIMATE BUN BASE CONTAINS ONE MAGIC INGREDIENT THAT MAKES ALL THE DIFFERENCE: MILK POWDER.” Samantha Coutts, Assistant Food Editor ULTIMATE BUN BASE MAKES 1 QUANTITY For all recipes that follow, you will need to prepare the ultimate bun base 1 day ahead. Some recipes also require prep a day ahead. 12/3 cups (250g) strong (baker’s) flour 1/2 cup (50g) milk powder 1/4 tsp dried yeast 1/3 cup (80ml) runny honey or maple syrup (depending on the recipe) Combine all ingredients with 200ml water in a bowl, cover with plastic wrap and stand in a cool, dark place for 12 hours to double in size. HONEY CINNAMON HOT CROSS…

It was in a small harbour-side office in the once major fishing town of Wick that Scotland’s answer to the USA’s infamous Route 66 was born. The North Coast 500, often known as the sexier-sounding NC500, is a 500-mile (830-kilometre) route around Scotland’s top end. Beginning in Inverness, the road shoots up the east coast to John O’Groats, travels across the top to Durness, and snakes back down the west coast before returning to the start. Affording truly breathtaking scenery, there’s a lot more to this popular driving (and cycling) track than vast lochs and heather-specked hills. From castles to distilleries (whisky, of course, but also gin), forest walks to sea kayaking, the NC500 is one to add to the bucket list. And with Qantas now flying directly from Perth…

wine not From first-class fizz and chardonnay to the perfect pinot, Tasmania is a wine lover’s dream. The Wine Society’s range of delectable drops from the Apple Isle will take you on a journey around Australia’s coolest wine region. Visit: winesociety.com.au power blending Preparing wholesome dishes is simple with the KitchenAid Pro Line Blender. A powerful motor and blade system make it the ultimate kitchen companion. Perfect for blending smoothies, nut butters, dressings and more. Visit: kitchenaid.com.au coastal colours Bring the colours and glamour of Italian hospitality into your kitchen with the stunning Portofino by Smeg range. Launched to celebrate 70 years of technology with style, the large freestanding cookers are the ultimate kitchen addition. Visit: smeg.com.au elevate your cooking With rich flavour and colour, CSR Dark Brown Sugar will…