deliciousMarch 2016的目錄

MY DREAM IS TO be able to linger longer in my kitchen. The reality of a busy life, juggling two young children and work sometimes makes it difficult. When it comes to cooking and entertaining, who doesn’t have a need for speed these days? I always start the year with good intentions to expand my horizons, including my recipe repertoire, but as life gets faster, it’s easy to fall into a rut to save time. More than ever, we’re looking for impressive food that’s on the table in a flash and this issue, filled with shortcuts, hacks, cheat’s and time-trial recipes, comes to the rescue. Shannon Bennett’s anecdotes on how he cooks for his six children AND runs a successful restaurant business Monday to Friday are full of inspiration (p…

So excited that my first delicious. magazine (Feb) for 2016 turned up in the mail! I enjoyed reading it with my morning coffee today and I’m so motivated to start growing my own sprouts now I know how easy it is (Mike McEnearney, p 44). Plus I have big plans to make the braised chickpea stew with lamb, eggplant and grains (Exclusive Extract, p 129) for dinner tomorrow night. This issue is so on point! Louisa Lanyon, via Facebook ED’S NOTE: Congratulations, Louisa! You’ve won an EasiYo prize pack which includes two yoghurt makers and plenty of yoghurt starter sachets. For more information, visit: easiyo.com.…

LEMON THYME A lemon-scented hybrid, this common variant of the popular Mediterranean herb adds a lemony flavour to dishes along with the grounded earthiness, sweet bitterness and warmth of regular thyme. Lemon thyme does well in kitchen gardens where it’s a hardy perennial, flowering pale lilac-pink in the warmer months; pick as needed and match with savoury dishes where its sharpness can serve as a foil for rich, fatty offerings. This quality is useful in moderation in desserts, too – try paired with creams and ice creams. BABY BEETROOT We’ve all had one too many limp slices of canned beetroot turn our salad roll into a soggy mess, but this root vegetable, when used the right way, can be a total pleasure in all its rounded sweetness. The babies add…

POWER UP, 17TH MARCH Brit sisters The Hemsley’s have taken the world by storm with their flavourful food for wellness. See them before the launch of their new TV series Hemsley+Hemsley: Healthy & Delicious on LifeStyle FOOD. Tix include a poolside yoga class, Q&A, brekkie, and a copy of their book Good + Simple. lifestyle.com.au/events MARCH INTO MERIVALE Merivale’s annual celebration is in full swing and going off! Our picks that you can still nab tickets for? Wok On (March 2, $45) at Establishment – an Asian food and hip-hop extravaganza with Ms. G’s, Mr. Wong and more, and Lorraine Godsmark’s chocolate masterclass (March 14, $75) . merivale.com.au TASTE OF SYDNEY Taste of Sydney is back for 2016. From March 10-13 Centennial Parklands will transform into a foodie paradise, where…

FIRST IMPRESSIONS, as they say, last. At least in this instance my first experience was somewhat the same as my last. Perhaps I should explain myself: It’s 34 degrees and the air is as thick as congee. Greenery smothers the mythical monkey mountain behind me. In the foreground, pale blue sky kisses the blonde sand of the Son Tra Peninsula. Rows of black and white palaces look like miniature Buddhist temples dotted among the lush foliage in what is one of the most stunning resorts on the globe – Intercontinental Danang Sun Peninsula Resort, Vietnam. I’m here to interview French chef Pierre Gagnaire on the eve of opening La Maison 1888 on this very site. With Michelin-starred restaurants Pierre Gagnaire and Gaya in Paris, the chef has also made an…

MENU If I’m entertaining on Hamilton Island, I’ll work with the chef to create a menu based on what’s available. At home, the boys will get busy with our new woodfired pizza oven, while the girls sit around the big table making salads. TABLE I’m a big fan of Wonki Ware plates from South Africa, grey and ivory linens, Australian beeswax candles, which are my absolute dream. I also have terrible handwriting so I love to use Aleksandra (aleksandra.com.au) –her handwriting is crazy beautiful. PLAYLIST We’ve been listening to a lot of Frank Sinatra and other 50s and 60s jazz. Flight Facilities’ most recent album, Down to Earth , has also been played a lot. DRINKS Gin and tonic is a key staple. We use Four Pillars, Archie Rose, Tanqueray,…

RECENTLY, PINBONE CO-CHEF Jemma Whiteman and I were invited to Singapore to cook with one of our good friends, Dave Pynt, at his restaurant Burnt Ends, listed among S. Pellegrino Asia’s 50 Best Restaurants. We ended up doing two dinners while in town, the first a very casual feast at MeatSmith (Dave’s other restaurant), complete with smoked whole pig heads, roasted baby back lamb ribs and other fun ‘Pinbone meets American barbecue-style dishes’. Our dinner at Burnt Ends was slightly more serious, and it was such an honour to cook alongside Dave in his kitchen, which is completely fuelled by wood. We were lucky enough to spend eight days in total in Singapore, with heaps of ex-pat chefs taking us around everyday for breakfast, lunch and dinner! In the mornings,…

ORDER IN THE HOUSE While a kitchen that has a place for everything is a must for any keen cook, so many face the same issue – a lack of storage. The modular IKEA IVAR system is a highly practical option that can be customised to suit a variety of areas. And, as the cooler months approach, now is the perfect time to create the organised home you’ve always wanted. CLEVER COMBINATIONS It’s possible to make the most of any space, whether it be the pantry, garage or study, with IVAR storage solutions. The solid pine units are designed so you can build upwards and to the sides, creating the ideal combination of shelves, drawers and cabinets. Just add IVAR accessories, such as hooks, drawers, racks and more for the…

AUSTRALIAN ACTORS ARE highly prized imports in the Los Angeles dream factory, but the city’s hottest new wave of Aussie talent is of the culinary persuasion. Take chef Louis Tikaram and owners Grant Smillie and David Combes of recently opened E.P. & L.P., a multi-level uber-cool rooftop bar (known as L.P.) and restaurant (E.P. Asian Eating House), in West Hollywood. “It’s amazing. You stand on the rooftop and look straight up at the Hollywood Hills,” says Smillie. “The minute we saw that view, it was ‘Where do we sign?’” While South-East Asian cuisine is now a core tenet of Australian fine dining, in California, regional Asian tends to be served only in casual food contexts. But E.P. & L.P.’s breathtakingly ambitious vision is testament to the belief that the City…

start it right Irrewarra All Natural Handmade Granola is not just a healthy artisan breakfast option, it’s a great snack when you’re on the go or as a topping for your next luscious fruit crumble. For more information and serving ideas, visit: irrewarra.com.au. space jam Make the most of your kitchen cupboard space with the Decor Thermostone storage container range. The realseal lids allow you to cook, store, freeze and reheat leftovers all with one dish. Visit: decor.com.au. local is lovely Enjoy the indulgent flavour of Weis Creamy Frozen Yoghurt for dessert. With Queensland Kensington Pride mango and lightly toasted coconut swirled through refreshing frozen yoghurt, it’s the best way to finish a meal. Visit: weis.com.au. in the zone The Vintec ‘NOIR’ 170 Bottle Single/Multi-Temp Wine Cabinet has been designed…

FINDING AUSTRALIA’S BEST » burgers, noodles + more Want to know where top chefs, food writers and reviewers love to feed? Matt Preston, Christine Manfield, Shannon Bennett and all our food experts spill on the best places to eat and drink their favourite things all over Australia. SUPER WHAT? WE REAVEAL 2016’S ULIKELY NEW LINE-UP OF SUPERFOODS AND HOW TO UES THEM. GLOBETROTTERS INSIDER FOOD GUIDES FOR ALL THE HOT DESTINATIONS, INCLUDING ANTHONY PUHARICH’S TOP FOOD MARKETS FROM AROUND THE WORLD. ENTERTAINING SET THE SCENE Our team of stylists have all the tips and tricks you need to update your table for 2016, including how to inject the year’s hottest trend – Pantone Colour(s) of the Year, Serenity and Rose Quartz into your home. 5500 + recipes from your favourite…

“We enjoy food as much as wine, so it’s important to have the balance of flavours and structure within the wine match perfectly with different cuisines.” Andrew Calabria, Calabria Family Wines sales and marketing manager FRENCH CHIC BISTRO STYLE Beetroot, fennel & rhubarb salad, p 105 Calabria Cool Climate Tumbarumba Pinot Noir 2015 Steak frites with seaweed butter, p 29 Three Bridges Shiraz - Barossa Valley 2015 Plum clafoutis, p 110 Three Bridges Botrytis Semillon 2013 “Hold onto summer with fresh, vibrant wines that segue to easy-going autumn dinner parties. Don’t be afraid to give the young reds a chill, too.” Mike Bennie, drinks writer QUICK CASUAL FAST ALFRESCO Torn peach, mozzarella, rocket & radicchio salad, p 102 The Other Wine Co. Grenache 2015 Quick tomato & salami pizzas, p…

MEET THE JUDGES THE DELICIOUS . PRODUCE AWARDS , in partnership with Miele, unearths and recognises Australia’s best produce, including those who grow, catch, supply and cook with it. 2016 is set to be a huge year as we introduce exciting new awards, a new nomination process and welcome fresh faces to our judging panel, including Andrew McConnell and Peter Gilmore as national judges; Iain Todd, Joe Grbac, Mike McEnearney, Monty Kulodrovic, Paul Baker and Paul West as state judges; and Anthony Puharich, Mike Bennie and Ross and Sunny Lusted to our industry expert panels. STATE JUDGES Alex Herbert, Bird Cow Fish (NSW)Dan Hunter, Brae Restaurant (Vic)David Moyle, Franklin (Tas)David Rayner, Thomas Corner Eatery (Qld)David Swain, Fino (SA)Hadleigh Troy, Restaurant Amuse (WA)Iain Todd, Ethos Eat Drink (Tas)Jake…

15-MINUTE JACKET SWEET POTATOES SERVES 4 4 x 350g sweet potatoes (skin-on) 400g can chickpeas, rinsed, drained 2 tbs harissa paste 150g marinated feta, drained, crumbled 2 truss tomatoes, roughly chopped 1/2 bunch coriander, leaves chopped 1 tbs finely chopped preserved lemon rind, white pith removed 2 tbs extra virgin olive oil Pierce potatoes all over with a fork. Place on a plate and microwave on high, turning halfway, for 8 minutes or until tender. Meanwhile, preheat oven grill to high. Combine chickpeas and harissa in a bowl, then place on a baking tray and grill for 4 minutes or until crisp. Slice potatoes lengthways, leaving them attached on one end to form a ‘pocket’. Place on a baking tray. Top with chickpeas and feta. Grill for 4 minutes or…

COOKING MONDAY TO FRIDAY for a family with six kids is not as daunting as one might think – for a chef anyway! I make use of the word organisation and try to make meals flow from one day to the next. A good example is a roast chicken. Rather than discard the bones from a roast chicken, I use them to make a quick chicken broth in the pressure cooker (a little cheat note here, I use organic stock powder in the broth to really boost it) for 20 minutes. Add in some egg noodles, leftover bits of chook and a few vegies and the kids will actually go silent! After serving them I add fish sauce, Asian herbs, dried chilli flakes and a dash of oyster sauce for…

“THESE DAYS WE TEND TO BE ABLE TO FIND MOST FRUITS ALL YEAR ROUND, WHICH TO ME IS SUCH A SHAME. THERE IS NOTHING BETTER THAN A FRESHLY PICKED FRUIT IN SEASON THAT IS LOCALLY GROWN.” I’M THINKING OF THAT first bite of a juicy ripe peach or a fig when it has just been picked from the tree in the height of the summer sun. Sadly, the bounty of wonderful summer fruits like peaches, apricots and berries is coming to an end. In a last bid attempt to make the most of them I’ve created some quick desserts perfect for entertaining and easy midweek treats. High on flavour, but easy to cook, these desserts can all be put together in no time. I hope their lingering flavours will pay…

I’D ALWAYS DREAMED of going on a real treasure hunt. It’s probably due to the countless adventure cartoons I watched as a child, but the idea thrilled me nonetheless. Years on, and as a cook, I had the chance in the ultimate food-lover’s playground: WA’s Margaret River. And it’s laden with gems. I‘ve long known the region as a fertile bed for some of Australia’s finest cabernet sauvignon and chardonnay, but it’s what lay in between and around the undulating vines that surprised me the most. Under the careful guidance of Michael Elfwing, executive chef at Cape Lodge, Margaret River’s premier boutique resort, I was equipped with a list of local must drink and eats, and in my rental car (albeit with a faulty GPS), I set off. Chocolate for…

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PHOTO OF THE MONTH #MAKEITDELICIOUS First day of my @deliciousaus subscription and I’m cooking from it! My version of the buckwheat, pomegranate & roasted carrot tabbouleh (Guest Chef, Feb, p 64 ). @tabletonic double take I wanted to let you know I loved the article in the Febuary 2016 issue on Gordon Ramsay (Profile, p 39). It was a great read as it gives you a bit of an insight into what he’s like. I met him once in Sydney and he certainly does have a presence about him – quite intimidating. Until you talk to him, and find he’s absolutely lovely. Alison Umpleby like a prayer For the love of God, someone make me Matt Moran’s Gaytime trifle (Matt Moran, Dec15/Jan16, p 128) this Xmas! @ishipishy golden years…

“LEMON THYME DOES WELL IN KITCHEN GARDENS WHERE IT’S A HARDY PERENNIAL, FLOWERING PALE LILAC-PINK IN THE WARMER MONTHS; PICK AS NEEDED AND MATCH WITH SAVOURY DISHES FEATURING BEEF, CHICKEN, ROAST VEGETABLES OR WHITE FISH.” DUCK LIVER MOUSSE WITH MAPLE SYRUP SERVES 8 Begin this recipe 1 day ahead. 2 titanium-strength gelatine leaves 20g unsalted butter 4 eschalots, thinly sliced 2 garlic cloves, thinly sliced 1/2 cup (125ml) brandy 1 cup (250ml) pure (thin) cream 500g duck livers, trimmed 2/3 cup (165ml) maple syrup 1/3 bunch lemon thyme Toasted baguette slices, to serve Soak the gelatine in a bowl of cold water for 5 minutes to soften, then squeeze to remove excess liquid. Melt the butter in a large frypan over medium heat. Add eschalot and garlic, and cook, stirring,…

DRINK IT TOP DROP Boutique SA wine producer CAKE WINES have added an approachable 2015 Rosé and a 2014 Pinot Noir to their range. Based in the Adelaide Hills, these medium-bodied wines are for drinking now. 6 bottles – Rosé $106, Pinot $118. cakewines.com.au READ IT • Off the back of her insanely popular blog and debut cookbook, both called Deliciously Ella, Ella Woodward has released her second book DELICIOUSLY ELLA EVERY DAY (Hachette Australia, $29.99), full of plant-based recipes using wholefoods for daily wellbeing all set out in her signature bright style. • Hold the phone, a chef’s cookbook you’ll actually cook from? BEST KITCHEN BASICS (Hardie Grant Books, $59.99) from highly-regarded Marque chef Mark Best is a compendium of simple techniques and tips he’s developed over his 25…

TAKE IT AWAY All sorts of drinks experts have tried to nail matches for our favourite takeaway and fast food fixes, but most of them haven’t dragged in casual food luminaries. I had a cunning plan. I called on Jake Smyth of notorious Sydney burger joint Mary’s and Matt Swieboda, whose Waterman’s Lobster Co. in Sydney is the go-to place for lobster rolls. The menu consisted of Mary’s cheeseburgers and fried chicken, Indian dishes, Chinese take-out, milk-bar fish and chips, pepperoni pizza and two types of kebabs, plus an arsenal of wine, beer, cider, spirits, Champagne, fine sake and even soft drinks. Quite the degustation. A spring roll might have gone well with a light, fine sake, but ultra-sugary Chinese sweet and sour pork obliterated the drinks on hand. Swieboda…

IT’S AN AGE-OLD trick question – do we taste with our mouth or nose? While our tastebuds might be on our tongue (and a few on the roof of our mouth, the walls of the cheeks and back of the throat, too), the actual answer is that our nose is a far more accurate instrument when identifying flavours. What’s more surprising is the emerging understanding of neuroscience, which suggests that our minds, and other senses, also play a hugely important role in taste. While there is nothing new about this school of research – as far back as 1957, it was noted that 7 Up customers thought the drink tasted more citrusy when the can’s green packaging was made more yellow (even though the recipe hadn’t changed) – the pace…

“YOU KNOW ME, I LIKE FOOD THAT’S QUICK AND EASY TO MAKE, AND LETS THE PRODUCE DO THE TALKING. THIS COLLECTION OF DISHES IS JUST THAT, FROM A VEGO PERSIAN RICE TO A CLASSIC CLUB SAMBO.” COCONUT & EGGPLANT STEW SERVES 4 2 x 450g eggplant, cut into 2cm pieces 1 tbs extra virgin olive oil 2 onions, thinly sliced 2 garlic cloves, chopped 3cm piece ginger, finely grated 1 tsp ground cardamom 1 tbs ground coriander 1 tsp ground turmeric 400g can chopped tomatoes 400ml can coconut milk Mint and coriander leaves, and steamed rice, to serve Place eggplant in a colander set over a bowl and sprinkle with 2 tbs salt. Set aside for 30 minutes to drain. Rinse under cold running water and pat dry with paper…

PALEO NACHOS SERVES 4 2 large sweet potatoes, thinly sliced lengthways using a mandoline 1/3 cup (80ml) extra virgin olive oil 1 red onion, finely chopped 2 garlic cloves, chopped 1 red capsicum, finely chopped 1 small eggplant, finely chopped 350g lean beef mince 2 tsp ground cumin 1 tsp ground chilli 2 tsp dried oregano flakes 21/2 tsp smoked paprika (pimenton) 400g can chopped tomatoes 11/2 tsp Worcestershire sauce 1/2 cup (125ml) coconut cream, chilled Juice of 1 lime Charred jalapenos, halved avocado and coriander leaves, to serve TOMATO SALSA 250g cherry tomatoes, halved 1/3 cup coriander leaves, roughly chopped 1 garlic clove, crushed Juice of 2 limes Preheat the oven to 150°C. Place sweet potatoes in a single layer over 3 baking paper-lined baking trays and brush with…

Astroll along the beachfront in Seminyak serves up the tropical views of palm trees and deep blue ocean set against private villas, hotel pools and beach bars we’ve now come to expect from the coastal hub. It’s been 15 years of progressive change for the tourist town that used to be considered something of a backwater, but Seminyak has become the destination for a new kind of luxe Bali getaway where there are fewer Bintang singlets and more of a focus on high-end design, glam parties and infinity pools. The biggest change, though, has been in the food scene, which has been the subject of such an injection of talent that Seminyak now rivals global destinations for the sheer variety, depth and quality offered up. Leading the movement is a…

8.30am GREET THE SUN Take in the view at Wat Phra Kaew – Temple of the Emerald Buddha (pictured), before grabbing a tuk tuk to Rocket Coffeebar (Sathorn, Soi 12). Biodynamic hill-tribe eggs, a green smoothie and house-blended coffee will set you up for a full day of Bangkok heat. 10:30am ESSENTIAL OILS Pre-empt tired feet with a morning massage at Ruen Nuad (42 Convent Rd, Silom). Look for the green sign on Convent Rd, then head down the laneway to the restored wooden house for a relaxing massage, finished with a pot of tea at the in-house juice bar. 11:30am EAT LIKE A LOCAL Wander along Soi Convent and watch as street food is made in searing hot woks. Stop where it smells best and choose from pad Thai,…

“WE DON’T MIND THE CROCS EATING OUR BARRAMUNDI, WE JUST DON’T WANT THEM TO EAT THE STAFF.” LET’S FACE IT , we live under a ridiculous regime of regulations. Don’t touch, don’t smoke, don’t drink, don’t swim and please don’t talk in the silent train carriage. Hell, when I was a rotund little Huck I didn’t need fluorescent tape around a hole to know I shouldn’t fall in and plug it. Now they’re even considering a requirement for dog owners to obtain a permit to walk their pooch in the park. “Excuse me ma’am. Do you have a license to drive this dachshund?” Anyway, ‘don’t swim – crocodiles’ is one sign I appreciate. Only in Australia would crocodiles pose an issue in the workplace. About halfway between Darwin and Kakadu…