deliciousFebruary 2023的目錄

Hands up if you’re ready for a fresh start? There is no better time than the beginning of a new year to turn over a new leaf. Here at delicious., this doesn’t mean deprivation. This means fresh produce, eaten in season, with minimal intervention. Think of it as a fuss-free February: full flavours, summer entertaining… and perhaps a little less excess.David Allison of STIX Farm kicks off the issue, sharing his fresh ideas on how best to use up the glut of end-of-summer produce. Inspired by the award-winning bounty grown at the STIX regenerative farm on the banks of the Hawkesbury River north of Sydney, his In Season feature from p 13 showcases an easy, flavoursome and colourful approach to high-summer entertaining. When it comes to entertaining, consider Nick Tesar’s…

Light Years, Byron Bay Byron Bay diner Light Years has relocated to a larger space in the Jonson Lane precinct across town. The expanded restaurant now seats 95, up from 50, and includes a private dining room and bar area. The interiors look to the future with a monochromatic palate of muted pink that pairs terracotta tiles with rose marble table tops. The menu remains an Asian-fusion affair, with marvels like prawn toast doughnuts and miso caramel eggplant. Omotenashi, Hobart. With just 12 seats and only two sittings per week, Omotenashi is Hobart’s hottest new table. The bento-boxed fine diner has popped up in the Lexus of Tasmania showroom in the old Rox building on Elizabeth Street. Expect an omakase-style menu by chef Lachlan Colwill of around 16 courses, which…

ALL ABOUT THAT VASE Show off your summer blooms and elevate your table with Marimekko’s Flower and Umpu vases. Each piece is mouth-blown and moulded by hand to create a distinctive silhouette, with no two items the same. Prices start at $79 from marimekko.com/au_en SPICE UP YOUR LIFE Chef Matt Wilkinson and pitmaster Andrew Kavanagh have joined forces to create Street BBQ – a range of rubs, seasonings and marinades that will fire up your grill skills this summer. From Brazilian asado to Tuscan alle brace, this is serious barbecue, people. $14.95 each, streetbbq.com au ADD TO CART King & Godfree – one of Australia’s longest-running Italian grocers – has launched a book to celebrate 150 years. King & Godfree: The Corner Grocer ($59.99, Hardie Grant) shares 100+ recipes and…

 I love to eat all parts of a vegetable, and getting to eat both zucchini and their flowers makes me happy – we’re not wasting anything! With the natural shape of the flower, it’s just meant to be – you can pipe in any desired stuffing. This recipe has a fantastic fresh taste and is also a great meat-free dish. The blend of herbs gives you a power-packed minty flavour, courtesy of the peppermint gum. But be careful not to put too much in, as the flavour is strong. As it’s a eucalyptus, it can also be spicy, but combined with the softer flavour of river mint, this wonderful native herb offers so much more than a mint leaf. Growing in the south-eastern parts of Australia, the peppermint gum is…

After a two-year carb-fest of banana bread and sourdough, it was only logical that the pendulumwould swing back. ‘Fresh and nourishing’ is the mantra now. Searches for this word combo on delicious.com.au are up 15%. But ‘nourishing’ is not always so clear cut. In the US, the Food and Drug Administration is clamping down on spurious health claims, proposing guidelines that food products claiming to be healthy must contain a certain amount of a food group – such as fruit, vegetables, dairy or grains – and limited amounts of saturated fats, added sugars and sodium. Hand-in-hand with the growth of fresh and nourishing over comfort food is an interest in probiotics – one of our top health searches, up 200% in the past year. Basically, it revolves around the theory…

RECIPE NOTES: This green sauce can be made the day before and stored in a jar. Ensure you cook your pasta until al dente, as it will continue to cook as it stands. RECIPE NOTE: Chilling your coated haloumi will help keep the crumb together and achieve the perfect crust. “Crispy on the outside and soft and tangy in the middle, this herb-crusted haloumi pairs perfectly with fresh zucchini and aromatic herbs.” Helena Moursellas FOLLOW ME: @helena_marieee CRISPY SALMON SALAD WITH PICKLED SHALLOT AND YUZU DRESSING SERVES 4 4 long green shallots, sliced2 tsp rice vinegar½ tsp caster sugar4 x 200g salmon fillets, skin on, pin-boned2 tbs extra virgin olive oil1 fennel, thinly sliced, fronds reserved200g baby spinach1 long red chilli, sliced200g snow peas, halved½ cup coriander leaves YUZU & SESAME DRESSING…

RECIPE NOTE: For a flawless edge on your cheesecake, line the side of your cake pan with a plastic collar (from specialty kitchenware stores). RECIPE NOTE: For the perfect scoop, stand the ice cream at room temperature for a few minutes to soften, then dip your ice cream scoop into cold water before using. “To me, berries are a perfect fruit! Blitzed into ice cream, macerated, roasted, turned into jam or simply scattered straight from the punnet over your dessert, it’s impossible to go wrong.” Lucy Nunes FOLLOW ME: @foodie.lucy22 HOW TO STERILISE JARS: Preheat oven to 120°C/100°C fan-forced. Wash jars and non-plastic lids in soapy water, rinse and dry well. Place on a tray and leave in oven until completely dry. Fill jars while still hot. ZERO-WASTE You can…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 3,611 LIKES, 88 COMMENTS Give the usual jelly-layered trifle a break this year, and try chef Sean Connolly’s Zuppa Inglese (Grandma’s trifle) instead. The fresh raspberry topping turns a traditional dessert into an absolute knockout. Recipe: @chefseanconnolly Photo: @bendearnley Styling: @emmatknowles LETTER OF THE MONTH… I’m always trying to find a show-stopping dessert to serve adults during our frequent play dates, and after reading your November issue, I’ve finally found it – the pine lime ice cream cake! It went down a treat with the parents at our afternoon catch-up, and the kids were just as happy with their Splice icy poles. Win-win! – Erin Petkoski CONGRATULATIONS, ERIN… You’ve won a Tefal LOV Cast Iron Green Lichen Stewpot valued at $320. Cook…

This month, we’re all about dining á la cart. Food and drink trolleys are currently doing the rounds at some of the hottest restaurants, but are they here to stay, or just another passing fad? WHAT’S HOT:These days, you can expect to find all kinds of delights delivered on four wheels. Not just desserts, but cheese, Champagne and caviar, too. Bespoke and custom-made carriers have become their own culinary performance, with pesto smashed in movable mortars and pestles to gelato scooped from retro chiller carts. WHY: If you find it hard to say no to desserts, try doing it while face to face with a black forest cake or glossy lemon tart. Even the most committed calorie-counter will not be able to resist. And for indecisive diners, there’s nothing like…

RAISING THE BAR Perched atop the 32nd floor of the InterContinental Sydney, Aster Bar offers one of the city’s most elevated drinking experiences. The sumptuous design reveals luxe materials like marble, brass and velvet alongside jewel tones of blue and green that mirror the 270-degree views across the harbour and Royal Botanic Gardens. Drink in the views with a menthol-spiked martini in hand. It’s easy to feel on top of the world here. ASTER BAR Level 32/117 Macquarie St, Sydney. @astersydney Merrick’s SHOUT Merrick Watts on his latest drinks discovery. I’m really enjoying ‘Leb Nat’ – a pet nat from Lebanon. “What, Merrick? How long has Lebanon been making wine?” I hear some of you ask. Oh, only about 6,000 years. Phoenicians once traded Lebanese wine to the pharaohs of…

This month, we’re sharing with you a quick, light and easy summer recipe that takes less than 10 minutes to make and features one of the world’s most popular styles of cheese, cheddar. Traditionally, cheddar is made using a cheesemaking technique known as ‘cheddaring’, which involves hand-tacking blocks of formed curd into small towers to force out the whey and acidity, then milling and salting it. The best examples are then wrapped in muslin or cloth, sealed with lard and matured for at least one year. Cheddar originated centuries ago in the fertile countryside of South West England, but is now made and enjoyed worldwide. Unfortunately, only a tiny amount of ‘cheddar’ produced today is authentic. Most examples are industrially made – highly processed bricks of cheese, aged in plastic…

“The rose petals look lovely here, but don’t worry if you can’t get hold of any. With the pomegranate seeds there, the granita looks wonderful without them. Be sure to leave enough time for the liquid to properly freeze into crystals, about 8 to 10 hours.” POMEGRANATE & ROSE GRANITA SERVES 6 Begin this recipe at least 8-10 hours ahead. 90g caster sugar3 sprigs mint400ml pomegranate juice½ tsp rosewater40g pomegranate seeds2 tsp dried rose petals (optional) Add sugar and 100ml water to a small saucepan and place over high heat. Stir continuously, until sugar has dissolved and the liquid comes to the boil. Add mint, reduce the heat to medium-low and simmer for 1 minute, stirring occasionally. Remove from heat and set aside to cool, about 20 minutes. Strain the…

RECIPE NOTE: For the uninitiated, this is a great entry-level pho. Pho ga has a delicate and light-tasting broth that contrasts wonderfully with the bold-tasting flavours of accompaniments. This book is the culmination of my long love affair with Vietnamese food. It encapsulates the dishes that I dream of whenever I’m not in Vietnam, along with the food that I love to make in my restaurants. Vietnamese food is the heart and soul of what I cook, and it’s a big part of what I love about my heritage. Some of the recipes in this book are dishes I grew up eating at home. As a child, I would stand on a stool in the kitchen and watch my mum at the stove, whipping up amazing food for our family…

RECIPE NOTE: Based on the idea of a Japanese okonomiyaki (pancake), this fritter is packed with flavour. ZERO-WASTE Make a double batch of coconut rice and use some straight away with a curry, then chill the remainder and use it to make this dish the next day. I’m so glad you decided to COOK ME. I know it takes a lot to get into cook mode – I’m talking full-blown, recipe-out, ingredients-bought, apron-on, ready-to-get-in-the-kitchen mode. I totally get it. But it’s my hope that with this book, you’ll be inspired to get in there and, well, cook. I’m asking you to cook my pages and reap the rewards of recipes written with a maximum of flavour and a minimum of fuss. These recipes are here to restore your faith in…

The seaplane bobs in the air, weaving through wispy clouds, ascending over a tangle of jungle and drifting along the long coral shelf of the Great Astrolabe Reef. The 45-minute flight from Nadi to Kokomo Private Island Resort in Fiji is undeniably cinematic, but it’s merely a hint of the beguiling beauty to come. Here, on a 57-hectare isle, is one of the jewels of the South Pacific. Kokomo marries ultra-luxe seclusion with rare immersion in the local culture. This would be my second visit to the retreat. The first, in late 2018, left a lasting impression on me and my family. From its dapper design to the effusive service and blissful setting, everything felt intimate, earthy and meticulously curated. Back then, it was as though I’d been welcomed into…

wine time The Spiegelau Definition series combines functionality with revolutionary technology for an exquisitely light glass. These remarkably thin glasses are elegant, light as a feather and feel perfectly balanced in hand. riedel.com/en-au dinner on the double The power of gas pairs with the precision of induction in this dual fuel Fisher & Paykel cooktop. The four induction zones provide accurate temperature control and the gas burner has consistent flame and heat distribution. harveynorman.com.au as good as gold Aged for 3 years and slightly caramelised, Mazzetti Balsamic Vinegar of Modena Gold Label is perfect to add as the finishing drizzle on grilled meats and vegetables or as a flavourful splash on your favourite salad. au.mazzettioriginale.com hear this Want to enjoy all the latest best-selling books while you’re making dinner? Just…

1 AVOCADO “I have avocado on everything. For breakfast, I have avocado, ham and tomato on toast; and a salad of avocado, tomato, cucumber, lettuce, nuts, feta and olives with dinner every night.” 2 CHILLI “I’m not a ‘chilli on everything’ person, but I do love it sauteed with steamed greens like broccolini and green beans, with olive oil and garlic.” 3 EGGPLANT “Eggplant is so often overlooked. My go-to is Neil Perry’s Moroccan eggplant recipe; I serve it with everything – from ham at Christmas to roast chicken, or a steak off the barbecue.” 4 BROCCOLINI “We produced the most amazing broccolini this year. It’s such a beautiful vegetable on the plate or in a salad. Personally, one of my best discoveries this year was broccolini leaves.” What do…

Maha, meet Jayda.Maha, meet Jayda. Shane Delia’s Middle Eastern flagship restaurant has a bouncing new sibling right next door – and it’s giving double the reason to head down this inauspicious-looking laneway. Jayda’s red awning with its classic New York Copacabana vibes looks like it’s been there for yonks, but its arrival heralds Delia’s takeover of a space he’s long coveted. Quite rightly. Step inside and you’re greeted with the swoonworthy bone structure of a Czech supermodel, helped along by a retro makeover that takes the 1950s and `60s as its spirit guide. Ignore the irony that Jayda is named after Delia’s 13-year-old daughter and go straight for a vibrant cocktail list. Awarded drink gunslinger Orlando Marzo proves his mettle, distilling the venue’s intent into liquid form: his Strawberry Cream…

Already a subscriber? Simply extend your subscription to receive your bonus gift! ADD STYLE TO YOUR NEXT SPREAD Beautifully crafted from acacia wood and finished with a white-dipped handle, this serving board is the ideal addition to any table. Present it draped with irressistible finger foods, a selection of cheeses, cured meats and fruit, and let the natural tones frame your food perfectly. * Allow up to 4 weeks from the time of order for the delivery of your bonus gift. Offer ends February 15, 2023, or while stocks last. An annual subscription to delicious. includes 11 issues p.a. For automatic renewal print subscriptions, $99 will be charged to your credit card for the first 12 months (11 issues) then $99 automatic credit card payment every 12 months (11 issues)…

Whole chicken Crank up the barbie – Colin Fassnidge and Anthony Puharich are cooking up a fresh, summery take on the classic roast chicken. C: You know that image, of the roast chicken in the oven… It’s love in a tray. A: It is! It means you’re home. C: It’s endearing. But let’s take it from the kitchen to the garden – because it’s warm, and hopefully it’s stopped raining. A: I love the idea of doing a whole chicken, butterflied, on the barbecue. I’m a big fan of encouraging people to buy whole chickens, because it gives you more options, and is more economical. Roasted whole, one chicken will feed three to four people. But then you can also break it down into pieces. So you get marylands, you…

He might be classically trained, but chef Warren Mendes still knows how to get dinner on the table, PRONTO. “These recipes are all very quick and simple,” he says. “You can even marinate the proteins ahead, which will make cooking time even faster.” FOLLOW ME: @warrenmendes GRILLED HALOUMI & TOMATO BRUSCHETTA WITH ZA’ATAR CAPER SALSA SERVES 4 1 tbs extra virgin olive oil450g haloumi, cut lengthways into 1cm-thick slices8 slices sourdough, toasted1 garlic clove, halved500g heirloom tomatoes, sliced CHILLI CAPER SALSA ¼ cup (60ml) extra virgin olive oil2 tbs drained capers, rinsed, chopped2 tbs finely chopped flat-leaf parsley leaves2 tbs finely chopped basil leaves, plus extra sprigs to serveFinely grated zest and juice of 1 lemon2 tsp za’atar For the salsa, combine all the ingredients in a medium bowl. Season…

TERESA’S KITCHEN HACK! “Labneh is one of the easiest, most delicious cheeses you can make at home. I love to use it instead of traditional cream-style cheeses. It’s also the base frosting for my carrot cake. To make labneh, strain the yoghurt in a sieve lined with muslin or a clean tea towel over a bowl in the fridge for 24 hours. You can use the leftover whey in probiotic-rich smoothies or in baking. If you can’t find figs, I love to decorate this carrot cake with blackberries, blueberries or crushed roasted walnuts, which look spectacular.” “I’ve used whole sweet navel oranges to make this gorgeous cake – skin and all. You simply boil them until soft, then blend them with vanilla, almond meal and honey.” Eating well can be…

Feeling strung out, wrung out or just plain exhausted? Recharge and renew your tired self at the ultimate luxury wellness destination, Chiva-Som Hua Hin. Melissa Leong immerses herself in the blissful ‘haven of life’. AT A GLANCE WHERE 73/4-6 Petchkasem Rd, Hua Hin, Amphoe Hua Hin, Chang Wat Prachuap Khiri Khan 77110, Thailand chivasom.com MUST-ORDER Chiva-Som’s Pad Thai (plus one of everything at Jek Piek Coffee Shop in Hua Hin) MUST-VISIT Hua Hin’s historic train station, built during the reign of King Rama VI (1910−1925) MUST-DO Cicada Night Market, held every Friday to Sunday, with plenty of stalls, hot food, theatre and live entertainment. At Tamarind Night Market, also held every Friday to Sunday and close to the Cicada Market, you’ll find still more food, drink and entertainment. “Regarded for…

Where to stay: My tip is to base yourself within 20 minutes of Old Town, Park City. Each day you can drive (or take the town’s free shuttle bus) a short distance to ski either Park City Mountain, the largest ski resort in the US, or Deer Valley, a ski-only resort known for its world-class service. There’s also a variety of ski-in/ski-out accommodation options for those who are all about the slopes. And for those looking to enjoy après-ski, Main Street is the place to be. But remember, Park City is really big and there are a lot of options for adventure and entertainment, so it’s best to explore a different area each day, if possible. Whereto eat: Park City’s historic Main Street is jam-packed with restaurants, cafes and bars…