deliciousNovember 2015的目錄

WHERE WILL WE BE EATING and drinking, and what will we be cooking in 2016? These are the questions the delicious. team is asked most often. So, for our annual trends issue, we looked into the future to brainstorm new ingredients that will soon be in your fridge, predict changes on the dining scene, unearth travel destinations and discover clever new ways to entertain. Phoebe Wood’s Korean-USA mash up (p 58) is sure to inspire you (this fun, bold cuisine has already infiltrated home kitchens since it burst onto the scene courtesy of Momofuku’s David Chang), as will Jamie Oliver’s luxe Spanish desserts (p 86), George Calombaris’ mod-Greek cooking (p 76) and Matt Preston’s guide to Cape Town (132), hipsters and all. Trailblazing Firedoor chef Lennox Hastie’s recipes in Hand…

SUGAR SNAPS Sugar snap peas (sometimes known as mange-tout , French for ‘eat everything’ should be eaten whole for their sweet crunch and freshness. Make sure to pick plump, bright green specimens and, when cooking, keep it simple to give them the love they deserve: top and tail, pull the string out, then go for high heat and short cooking time to keep that snap. Perfect in stir-fries or simply dressed – think lemon, soy and garlic oil, use them as a side for grilled meats or seafood and watch them steal the show. PIPIS These bivalves with lustrous shells and sweet, rich meat are endemic to Australia, but have only relatively recently taken off commercially. Pair pipis with Asian flavours like black bean, chilli, ginger and garlic for great…

1 I’m an Instagram addict! I’m drawn to beautiful lighting, interesting interiors and amazing food (of course). I love @linda_lomelino for dessert inspiration and @martin_nordin for his real food. I look to chefs such as Icebergs’ @monty_koludrovic (Milk. Grass. Grain. dish pictured) and @danielpepperell for plating ideas. Phoebe Wood 2 I’M REALLY ENJOYING PLAYING AROUND WITH MY KAKIGORI SHAVED ICE MACHINE (BELOW). Martin Benn 3 Vanishing boundaries with more food, art and fashion collabs – think Capi teaming up with designer Lucy Folk (above). Shannon Harley 4 I’m obsessed with barbecuing and have nine in my backyard. My fuel preference has always been wood or charcoal so I’m looking forward to firing up my retro-looking PK Charcoal Grill and Smoker. Anthony Puharich 5 BILLS BONDI (BELOW)…

gamay on Once upon a time, the red grape gamay used to get overlooked. A lot. Its traditional home is the French wine region of Beaujolais, often associated with cheap, sweet, simple red wines that have created almost as many headaches and regret-filled Monday mornings as cask wines. When I first encountered gamay wines, they were being served up to my grandmother and the old ladies at her nursing home during the festive season. In the lighter, fresher red wine spectrum, pinot noir was becoming increasingly cool to drink, while gamay was stumbling around being the dorky, awkward cousin. These days, gamays are on nearly every hip wine list in Australia for their light body, joyous fragrance, and fresh feeling. The best examples, usually from Beaujolais, but increasingly from Australia,…

IT HAPPENED WHEN I WAS 21 . No, I’m not talking about what you think! Rather when I fell in love with cultured butter. Up until my first trip to Europe, butter was the hard, tasteless block that sat in the fridge and tore holes in my toast, or worse, the bright yellow synthetic mass known in my house as “marge”. That trip to Europe literally changed my life. Who would have thought that precise slices of real butter over my bread would bring me to such depths of pleasure! The complex lactic acid, the sprinkling of salt – cultured butter became my new cheese. The saying “Would you like some bread with your butter” didn’t do it justice – my wife and I still slice off chunks of butter…

RIB-EYE STEAKS WITH MISO BUTTER AND GREEN KIMCHI SERVES 4 There are few things more American than a big steak. These 400g rib-eyes come with salty miso butter and green cavolo nero and zucchini kimchi. Begin the kimchi 10 days ahead. 1 bunch cavolo nero,stalks trimmed, chopped 1/4 cup (110g) salt2 tbs fish sauce 1/4 cup (60ml) rice wine vinegar1 tbs caster sugar2 tsp finely grated ginger2 garlic cloves, finely grated1 zucchini, cut lengthways into wedges2 long green chillies, thinly sliced2 tbs black sesame seeds 1/2 cup coriander leaves, plus extra to serve 1/2 cup (160g) shiro (white) miso160g unsalted butter, softened1 tbs olive oil4 x 400g beef rib-eye steaks To make the green kimchi, rinse cavolo nero under running water, then toss with salt. Cover with cold water in…

WHITE CHOCOLATE, BLUEBERRY & HONEY BUNS MAKES 12 7g sachet dried instant yeast1 1 /2 cups (375ml) lukewarm milk1 cup (220g) caster sugarFinely grated zest of 2 lemons110g unsalted butter, melted, cooled,plus 2 tsp extra to brush2 egg yolks4 2 /3 cups (700g) plain flour100g white chocolate, chopped90g dried blueberries HONEY GLAZE 100g honey50g unsalted butter Preheat the oven to 100°C. Place yeast and milk in a bowl with 1 tsp sugar and set aside for 10 minutes or until frothy. Combine lemon zest, butter, egg yolks and remaining sugar in a bowl. Place the flour and a pinch of salt in the bowl of a KitchenAid® Artisan Stand Mixer fitted with the dough hook. Add the yeast mixture and butter mixture, then knead for 8…

WE ARE SO OVER-REGULATED when it comes to anything for our houses, but there is one area that seems to have come under the loosening of the nanny state of late: the rooftop garden. Some councils, such as Melbourne City, have even gone as far as encouraging residents to convert their flat garage roof spaces into bustling gardens. Permits are still needed, but aren’t difficult to obtain, and engaging a good engineer, architect or company that specialises in conversions has never been easier and delivers excellent results. Just think, a 30-square-metre space can provide a family of four with 60 per cent of their vegetables for six months of the year. For inspiration, I often head to Pinterest. Winter was deeply depressing this year in Melbourne and the promise of…

“My panna cotta filling is inspired by the amazing lamingtons at Sydney’s Flour and Stone Bakery” TO ME, the best part of the lamington is always the jammy centre. My panna cotta filling, inspired by the amazing classic panna cotta-filled lamingtons at Sydney’s Flour and Stone bakery, takes jam to the next level, with added layers of cream and vanilla. Add a light, coconutty sponge and silky smooth white chocolate icing and Matt won’t know what’s hit him! NAKED LAMINGTON CAKE WITH RASPBERRY JAM PANNA COTTA SERVES 12 200g unsalted butter, softened250g caster sugar4 eggs250g sour cream, at room temperature2 cups (300g) self-raising flour, sifted80g desiccated coconut, plus shreddedcoconut to serve50g white chocolate, chopped 2/3 cup (220g) raspberry jamEdible unsprayed flowers (optional– we used violets), to serve RASPBERRY JAM PANNA…

INSTA OF THE MONTH #makeitdelicious  Thanks @deliciousaus for this chocolate cake with chocolate buttercream and gooey butterscotch (Wicked, Jul 15)! #makeitdelicious @aminikitchen new leaf I delight in peering into my letter box and finding my new delicious. I spend the afternoon thumbing through the issue and dog-earing pages to make a list. The September 15 issue has forced me to turn over bottom corners as well as I’m planning to cook so many recipes! Helen Conomy faster pasta Broccolini, mushroom & ricotta conchiglie (Faster Food, Sept 15, p 91) is just as delicious as it looks! @korenharveyweddings health kick My wife and I are delighted with the healthy options each month, so when the September issue hit our door, my wife immediately made the Ferrero Rocher protein balls (Balancing Act,…

Celebrating life’s magical moments in a stylish, glamorous way is at the heart of renowned Champagne house Moët & Chandon’s brand philosophy. To highlight the Grand Vintage Collection, Kerrie McCallum, delicious. editor-in-chief, and Neale Whitaker, Vogue Living editor-in-chief, hosted a reader dinner at Sydney’s Rockpool est. 1989. Chef Neil Perry’s team created the menu and dishes were paired with luxe Champagnes – Moët & Chandon Impérial, Grand Vintage 2006 and Grand Vintage Collection 1999. DELUXE DETAILS During the evening, Kerrie and Neale both refected on special moments and magical times in their lives and how they marked them with Moët & Chandon vintage Champagne. They also revealed some of their signature tips for entertaining at home, such as Neale’s advice that “creating the scene is as signifcant as what’s served”…

1 The ‘Noma effect’ is playing a huge part with bringing native ingredients to the fore. This will become more evident with Rene Redzepi (left) opening Noma Australia in January. Brent Savage, Bentley Restaurant + Bar 2 More chefs will use their profile to inspire change in the way we think and talk about food – think Jamie Oliver’s Sugar Rush and look out for Ben Shewry’s WAW 2016. Phoebe Wood, senior food editor 3 A resurgence of nostalgic Aussie desserts, from Golden Gaytime in a tub, to fine dining pavlovas – think Ester’s burnt pav and Bennelong’s ethereal version (above). Lauren Sams, digital editor 4 LESSER-KNOWN WINE-GROWING COUNTRIES AND REGIONS WILL CONTINUE THEIR ASCENSION. GET SET FOR MALVASIA FROM SLOVENIA AND ALPINE REDS FROM SAVOIE. Mike Bennie, drinks writer…

These are not words you hope to hear over the phone when the caller ID reads ‘Marco Pierre White’. The godfather of modern cooking has arrived early on his flight from New Zealand, where he has been filming MasterChef NZ, and I’m still in a car hurtling towards the airport willing the driver to go as fast as he can legally go. “Sorry, we’re almost there,” I manage to get out, before hanging up and praying that we sail through the next intersection uninterrupted. Pulling into the airport, I spot a tall, dark-haired man sitting alone on a bench. He is smoking a Marlboro Red and pinching a tiny, battered and ancient Nokia to his ear. “Let me call you back,” he says to the person on the line (presumably…

“TRENDY”, IT’S ONE OF THOSE WORDS that means the exact opposite of what it means. Just like how you always see the word “gourmet” peeling off the board of a dodgy pie stand or written in bold cursive script on the label of the sort of gift shop chutney that you’d only give to someone who gave you mumps. While “fashion” implies something a bit classy, “trendy” is a word that was once applied to the mullet, shoulder pads, dining in the dark, and even restaurants that served bread with oil and balsamic. This and more is why I don’t love trends… There are too many trends Once trends came along rarely, such as black pepper in ancient Rome. Now there are so many trends that the biggest problem…

ZUCCHINI, LEMONADE & MINT POPSICLES MAKES 8 You will need 8 x 100ml-capacity ice-pop moulds and 8 wooden paddle pop sticks. 2 zucchinis, grated2 tbs caster sugar1 tbs finely grated ginger 1/3 cup mint leaves2 cups (500ml) lemonade Combine the zucchini, sugar and ginger in a bowl. Divide zucchini mixture and mint leaves among 8 popsicle moulds and top with lemonade. Freeze for 2 hours or until starting to set. Insert paddle pop sticks in the centre of the moulds, then freeze for a further 2 hours or until frozen. SPICED PARSNIP CAKE WITH APPLE JAM AND CREAM CHEESE FROSTING SERVES 10 Store extra sugared rosemary in an airtight container for up to 1 week. 4 Granny Smith apples, peeled,cut into 1cm pieces1 bunch rhubarb, trimmed,cut into 1cm pieces5 eggs,…

CHARGRILLED HALOUMI & ZUCCHINI KEBABS SERVES 4 180g pkt Lemnos Haloumi,cut into 2cm pieces2 zucchinis, ends trimmed,cut into 1cm-thick slices1 bunch asparagus, trimmed,cut into 3cm pieces1 tbs extra virgin olive oilFinely grated zest and juice of 1 lemon,plus extra wedges to serve 1/2 cup mint leaves Soak 12 wooden skewers in cold water for 20 minutes. Preheat a chargrill pan or barbecue to high. Thread the haloumi, zucchini and asparagus evenly among bamboo skewers, then lightly brush with oil. Chargrill kebabs for 2 minutes each side or until lightly charred. Transfer to a platter. Sprinkle with lemon zest and mint. Drizzle with lemon juice and serve with lemon wedges. TASTE OF THE MEDITERRANEAN Lemnos Haloumi is delicious pan-fried, grilled or baked with a squeeze of lemon. It’s a great addition…

SARDINES STUFFED WITH KALE, PINE NUTS AND RAISINS SERVES 4 2 cups (50g) shredded kale2 tbs each raisins and pine nuts1 garlic clove, crushedFinely grated zest of1/2 lemon,plus 2 lemons, halved12 sardines, cleaned2 (600g) sweet potatoes, peeled,cut into 8mm matchsticks1/3 cup (80ml) olive oil, plus extra to brush1 tbs finely chopped flat-leaf parsley leaves2 tbs panko breadcrumbs Preheat the oven to 200°C. Place the kale in a heatproof bowl and cover with 1 cup (250ml) boiling water. Stand for 1 minute, then drain and refresh under cold running water. Squeeze to remove excess liquid. Transfer to a large chopping board, or food processor with raisins, pine nuts, garlic and lemon zest, and roughly chop, tossing to combine. Stuff sardine cavities with kale mixture, then place on a baking paper-lined baking…

1. Beach Bella round towel, $84.95, beachbella.com.au. 2. Cedar + Stone ylang ylang and lavender bath salts, $12, cedarandstone.com.au. 3. Swedish Dream Sea Salt Hand Creme, $29.95, opusdesign.com.au. 4. Swedish Dream Sea Salt Soap, $14.95, opusdesign.com.au. 5. Mario Badescu Seaweed Cleansing Lotion, $21 (237ml), mecca.com.au. 6. La Prairie Caviar Spectaculaire in limited-edition Baccarat crystal jar, $2500 (750ml), laprairie.com.au. 7. AquaBotanical still mineral aqua, $10 (750ml), aquabotanical beverages.com. 8. Moët & Chandon Ice Imperial, $112.49 (750ml), moet-hennessy-collection.com.au. 9. Rado ‘True Automatic‘ watch in white, $2275, (03) 8844 3300. 10. Marysia ‘Saint Monica Maillot‘ one-piece swimsuit, $145, (02) 9358 0600. 11. Sony A7II mirrorless camera, $2299, and 24-70mm lens, $1599, sony.com.au. 12. The Country Trader original helmut shell on wood-turned base, $460, (02) 9698 4661. 13. The Country Trader ‘Contemporary Collection‘ brass…

“NICE HEAD” is an odd compliment to receive. Perhaps my abnormal cranium makes a case for hottest man alive after all. Totally chuffed, I turn and reply: “Thanks, I grew it myself.”“No I meant your beer. The head on your beer is perfect,” confirms the woman at the pub. Oh. Yes. Of course. The beer. We all appreciate a perfectly poured beer. In fact, beer is as ingrained in our culture as Vegemite, mullets and meat pies. During the ‘70s, Responsible Service of Alcohol was defined as one case per person for those wishing to bring a beverage to the cricket. No wonder test matches were more exciting back then. Hell, even I tried my first bitter fizz a decade later. I was seven. My moustached old man and his…

“Spring is the time for enjoying seasonal produce, and this menu screams spring to me. These wines will match well and help bring it to life.” Ed Carr, House of Arras master winemaker VEGETARIAN SPRING VEG Honey, pumpkin, beetroot and seeds with turmeric dressing, p 48 House of Arras Rosé 2005 Tomato & pesto tart with zucchetti salad, p 128 Bay of Fires Chardonnay 2014 Zucchini, lemonade & mint popsicles, p 69 House of Arras Grand Vintage 2006 “Adding these lip-smacking snacks to a selection of chic drinks will help make your next cocktail party an absolute hit” Warren Mendes, food editor PARTY CHIC COCKTAIL PARTY Raw tuna with pink grapefruit and radish, p 127 Pasticcio croquettes, p 80 Vesper, p 102 Sazerac, p 102 “When I dive…

GRILLED SUGAR SNAP PEAS WITH STRACCIATELLA AND LEMON SERVES 4-6 100g wood smoking chips(we used mesquite & honey)1kg sugar snap peas, trimmed1/2 bunch mint, leaves picked1/2 bunch basil, leaves pickedFinely grated zest of1/2 lemon400g stracciatella (soft Italian buffalomilk cheese)Extra virgin olive oil, to drizzle2/3 cup (110g) almonds, roasted,roughly choppedPea tendrils, to serve Preheat a barbecue with a lid to high. Place the wood smoking chips in a smoke box or foil tray (if using a foil tray, cover tray with foil and make a few small holes in the top to allow smoke to escape). Place on the barbecue grill, close the lid and leave for 10 minutes or until smoking. Reduce heat to medium-high and shift smoke box or tray to one side of grill. Add sugar snap peas…

1 I’d love to experience the magic of Morocco again, not just for the fragrant cuisine, but their style is very influential at the moment in terms of colour and texture. Neale Whitaker, editor-in-chief, Vogue Living 2 We’re hooked on po’boys and burgers, and with new direct flights from the southern hemisphere to Houston and Dallas, the appeal of the deep south will grow. Shannon Harley, managing editor 3 Boutique hotels with local art connections in areas such as NYC’s Brooklyn or Paris’ Montmartre are set to attract guests. Susan Kurosawa, travel editor, The Australian 4 IF IN ITALY, AVOID TOURIST TRAPS AND TRAVEL TO PLACES LIKE BRACCIANO AND SANTA MARGHERITA LIGURE FOR THE SAME BEAUTY MINUS THE CROWDS. Silvia Colloca 5 India is always a dream destination for me,…

“WHEN I WAS A KID , mum would make chewy chocolate biscuits and, if I was patient enough to let them cool, I’d sandwich them with a generous scoop of vanilla ice cream. It was the perfect summer treat sitting on the grass with ice cream dripping down my arm. Fast forward 15 years or so and nothing has really changed – I still love a good ice cream sandwich. And if I’m being honest, I still make a mess of myself when I’m eating them! Creamy, crunchy, sweet and cold, does it really get any better? Evidently it does. I recently discovered matcha, a vibrant green powder made from the finely ground leaves of high-quality, young green tea. It’s rich in antioxidants and has an earthy flavour that stands…

SPICED ALMOND & VANILLA BAKLAVA MAKES ABOUT 70 SMALL PIECES 1kg slivered almonds 1/2 cup (100g) fine semolina1 vanilla bean, split, seeds scraped500g ghee, melted20 sheets store-bought filo pastry70 whole cloves750g caster sugar250g honeyFinely grated zest and juice of 1 orange Place almonds, semolina, vanilla seeds, (reserving pod for the syrup), and a pinch of salt flakes in a food processor. Pulse until finely chopped (do not overprocess). Lightly brush a 33 x 23cm baking dish with ghee. Brush 7 filo sheets with ghee and layer in prepared dish, covering remaining filo sheets with a damp tea towel. Fold over any overhanging pastry into the dish, and brush with ghee. Sprinkle over one-seventh almond mixture. Lay another sheet of filo over, brush with ghee and top with another one-seventh almonds.…

CHICKEN BAO (STEAMED BUNS) SERVES 4 12 frozen bao (from Asian grocers)2 tbs peanut or sunflower oil650g chicken mince 1/4 cup (75g) chilli bean paste(from Asian grocers)1 carrot, grated lengthways Thinly sliced spring onions, coriander leaves and chopped unsalted roasted peanuts, to serve Place buns in a large steamer and set over a wok of boiling water. Cover and steam for 10-12 minutes until cooked through. Meanwhile, heat oil in a large frypan over medium-high heat. Cook mince for 2-3 minutes, then add chilli bean paste and cook, tossing occasionally, for 3-4 minutes until fragrant and slightly caramelised. Add 1 cup (250ml) water, bring to a simmer and cook for 3-4 minutes until reduced. Serve chicken mixture in buns. Top with carrot, spring onion, coriander and nuts. GADO GADO SALAD…

There are few cooler places to visit right now than Cape Town thanks to an amazing grassroots explosion of artisan food places, cool cafes and young designers doing great things. Over two visits I’ve picked my favourite places to eat and drink while avoiding the tourist trap cliches. This is the ‘Mother City‘ as a hot, cutting-edge urban destination that fully earned its title as the 2014 World Design Capital. It is an old-money town renowned for being edgier than Johannesburg, but a place where anything more than a 20-minute drive is too far away, and where locals joke that it’s called the Mother City because everything takes nine months to happen. BREAKFAST & COFFEE I love HEMELHUIJS (71 Waterkant St) for the handmade gold flatware and the best ever…

10am WELCOME TO MIAMI In Miami, few locals get up early. So it‘s no wonder the best brekkie venue in town, The Front Porch Cafe (1458 Ocean Dr, Miami Beach), serves it until 6pm. Go the granola pancakes with lashings of honey and a side of potatoes – hearty to a T and the perfect antidote to shenanigans the night before. 12pm TAKE A TOUR The Colony Hotel (pictured – 736 Ocean Dr, Miami Beach) is iconic in the Art Deco Historic District and makes a great starting point to explore the area. Or taste local specialities, including Floribbean ceviche, on a South Beach Food Tour (miamiculinarytours.com). 2pm LUNCH DATE When it’s time for lunch, head to Bianca at Delano South Beach hotel (1685 Collins Ave, South Beach), where you…