deliciousMay 2023的目錄

Follow us on social —@deliciousaus #makeitdelicious 1,096 LIKES WHAT YOU’RE LOVING… This three-tier pavlova tiramisu with mascarpone cream combines the best of Australian and Italian desserts in one stunning creation. Find the recipe plus more sweet ideas at delicious.com.au RECIPE: @silviacollocaoffcial PHOTO: @markroperphotography STYLING: @davidmorgan.co LETTER OF THE MONTH… In my perpetual quest to lure my sister back to Sydney, I think I may have found another compelling reason – strawberry yoghurt cheesecake (Feb, 2023)! My sister loves cheesecake and is never shy to ask me when I’m making another one. So, I played my “A-game” (her name is Adriana) and made a 1.5 amount of the cake. As for the result? She stayed almost the entire week, until every last remnant of the cake was gone. I’m not sure…

OUR BIGGEST PARTY of the year is back, and everyone is invited! This May, the annual American Express delicious. Month Out returns for its fourth year, and what we have in store is better than ever. We’ve curated a month-long calendar of unmissable events, one-off offers and incredible discounts at top restaurants, cafes, pubs and bars across four foodie states – Queensland, New South Wales, Victoria and South Australia – that will entice you to eat out, stay out and, most of all, have a wonderful time. No matter what you’re craving, there’s something that will appeal. Visit our hub at delicious.com.au/dmo for all the information you need to start planning – think parties, special menus and percentages off your bill, with exclusive offers for subscribers and American Express Card…

RAISING THE BAR Say ‘hola’ to El Primo Sanchez, a Mexican bar by The Maybe Group. Chef Alejandro Huerta’s menu focuses on street food snacks, from snapper ceviche to corn tacos swaddled with beef rib barbacoa. Sip a nip of tequila – there are muchas to choose from – or try one of five refreshing highball cocktails. Order one for yourself or get a jarrito (clay jug) to share. El Primo Sanchez 27-33 Oxford St, Paddington elprimosanchez.com @elprimosanchezsydney Merrick’s SHOUT If you ask Merrick Watts, it’s one for him, one for the pot. Is it okay to chuck any old plonk into a one-pot cook up? Yes, and no. In fact, just no. Never open a bottle of wine you’re not prepared to drink. Sometimes the thinking around ‘cooking wine’…

Chicken maryland Colin Fassnidge and Anthony Puharich get a bit spicy with a one-pot wonder inspired by a classic Jamaican comfort food. C: I think this dish is very me: it’s spicy, it’s hot, and a little bit peppery. A: It is all about heat and spice, those Jamaican/African vibes. Caribbean food is a bit underrated in Australia, I think. C: Oh, massively. A: It’s good, healthy food and it’s also tasty as hell. C: Take this dish – it’s hot, salty and a bit smoky. I’d use chilli and smoked paprika, some ginger and cayenne. What cut of chicken would you put in there, Puharich? A: I’d go marylands. Because people have caught on to the fact that thigh meat is more delicious than breast meat – it’s juicy…

RECIPE NOTE: This is meant to be a hearty, thick soup… but you can add a little extra liquid before baking in the oven if you prefer a thinner texture. RECIPE NOTE: This soup will thicken on standing. Add a little boiling water when reheating to adjust texture. Store in the fridge for up to 5 days or freeze for up to 3 months. When the breeze turns brisk, thoughts turn to comforting bowl food, and nothing fits the bill quite as well as a beautiful soup. These recipes are all made in one pot or pan, which allows the flavours to mingle and build into more than the sum of their parts. A final flourish is all that’s needed to lift them up to another level, whether it’s the…

RECIPE NOTE: Although tempting, try not to peek at your sponges as they cook. All the trapped steam will escape and prevent your puddings from puffing up. RECIPE NOTE: This pudding is very forgiving, as it can happily stand at your table for a good 10-15 minutes before the lovely sauce soaks into the sponge. “This pudding hits all the right notes – crunchy on the outside and super-fudgy in the middle, with an irresistibly DECADENT sauce.” Tracey Pattison | FOLLOW ME: @tracey.pattison BERRY & GINGER COBBLER PUDDING SERVES 6 You’ll need a 24cm wide, 3L ovenproof dish. 1kg frozen mixed berries½ cup (85g) crystallised ginger, finely chopped2 tsp vanilla bean paste1 tbs caster sugar, plus ⅓ cup (75g) extra1 cup (150g) self-raising flour3 tsp ground ginger80g chilled unsalted butter, chopped1…

SUITE STAYS 1. What makes 1 Hotel Hanalei Bay, Hawaii, stand out from an archipelago dotted with resorts? It doubles as a wellness retreat. Nourish your body with health-focused meals and rid your worries at the Bamford Wellness Spa, which offers a menu of transformative therapies and rituals. There’s also stress-reducing exercise sessions, yoga and personal training available. 1hotels.com/hanalei-bay 2. Corfu has welcomed Ikos Odisia. The resort is a mere 45-minute drive from the airport and is nestled within 60 acres of lush greenery. With terrace restaurants, refined suites, an exclusively serviced private beach, a splash park for the kids and 10 temperature-controlled pools, the all-inclusive resort is perfect for families looking to soak in the sun, hassle free. ikosresorts.com/resorts/ikos-odisia Bucket List —Cap Karoso Bali may be Indonesia’s most popular island,…

Impressive, but effortless. If you asked me to describe what we aim to achieve with our recipes in each and every issue of delicious., I’d tell you just that. Impressive – with sparkling new flavours and clever twists on the classics, all served up in style – but also effortless, because who has time for anything else? Our May issue completely embodies this ethos. Within these pages, you’ll find no-fuss savoury and sweet recipes, all laden with our favourite autumn produce. They’re dishes you would be just as thrilled to eat at a dinner party as you would perched at the kitchen counter, late on a Thursday night (such as Matt Preston’s quesabirria tacos on p 48 – there’s nothing quite like fried cheese when you’re looking for maximum comfort).…

SETTIMO CUISINE Italian CHEF Alessandro Pizzolato VISIT The Westin Brisbane, Level One, 111 Mary Street, Brisbane @settimobrisbane PRICE $$$$ BYO No OPENING HOURS Breakfast Mon – Sun Lunch Tue – Fri Dinner Tue – Sat BOOKINGS 07 3557 8826 settimo.com.au CRITIC’S RATING Settimo is Guy Grossi’s first restaurant in the city; his seventh (‘settimo’) in total. It’s as stylish as might be expected, but also comfortable and approachable, with a congenial (and increasingly rare) no-table-turnover time policy. The menu draws influence from the southern Italian coast – in particular the picturesque towns and villages along the Gulf of Salerno. Along with familiar dishes – figs wrapped in sweet, nutty San Daniele prosciutto; a Caprese salad of multi-hued tomatoes, here featuring local Casa Motta mozzarella di bufala – are lesser-known regional…

There is, perhaps, nothing more satisfying than cooking something truly delicious in a single pot. This recipe puts a hard tick in that box. It uses galotyri (ghah-loh-TEE-ree), an ancient cheese from Northern Greece. It was (and is) so good that shepherds used to make it only for themselves, dubbing it ‘shepherd’s gold’. The secret almost remained with them, but we’re proud to have been responsible for unearthing it in 2019 and bringing it to Australian shores. With a silky mouthfeel, flavour that begins with cream then cuts into a refreshing acidity and a pure-white, spreadable texture, it’s a cheese fit for a Greek god. Traditionally, milk was collected from free-ranging flocks of sheep and goats and left to naturally acidify and ferment with salt. Curds were slowly drained in…

Birria is a dish that was trending well before ‘going viral’ was a thing. Here, this dish with a venerable history gets a modern-day, cheese-laden upgrade. The LA neighbourhood of Boyle Heights might have a reputation for gang violence, but it’s also famed as the site of many of the earliest birrierias in the US. Here, until his passing last year, birrieria pioneer Silverio Moreno plied his trade for decades, slinging his own take on this goat stew that has become one of the hottest dishes in the US. It’s a dish that, in its traditional form, could well be the perfect one-pot meal. Recently, TikTok has taken this dish from a simple stew served with tortillas into something more. With the tortillas dipped in the red fat that sits…

RECIPE NOTE: ‘Al forno’ in Italian translates as ‘to the oven’, or ‘baked’. The one-pan meal is such a warm, generous and approachable way to cook. Not unlike the kind of food that’s made Mike McEnearney’s Kitchen by Mike venues (in the Sydney CBD and at Sydney International Airport) so beloved – dishes that are like a little piece of home, all plated up with plenty of love and an abundance of flavour. But as McEnearney explains, the beauty of the one-pan meal extends far beyond the gratifying comfort factor (and the lack of washing up). “When you cook things together, you get all the flavours moving together; it’s like this marriage made in heaven, in a pan,” he says. “And it’s there to put in the middle of the table,…

RESTAURATEUR WILL MEYRICK “This unique and flavourful entree is sure to get your taste buds tingling as you savour its spicy, seafood-based flavours. Paired with the classic Chinese noodle dish, chow mein, this combination brings together two distinctly different cultures in one delectable meal. Get ready to enjoy an exciting culinary experience that’s both cheerful and comforting.” FOLLOW ME: @meyrickwill RECIPE NOTE: This nuoc cham recipe makes 300ml. Store in an airtight container in the fridge for up to 1 week. It’s great for spring rolls or to drizzle over a salad. THE LITTLE RICKSHAW TRINH RICHARDS “This is my take on a dish from my childhood. It’s a texture party and something that’s just fun to eat.” FOLLOW ME: @trini.richards RECIPE NOTE: We made our own fried garlic by…

APPLE & LEMON MYRTLE MERINGUE CAKE SERVES 8 150g unsalted butter, at room temperature½ cup (110g) caster sugar2 tsp vanilla bean paste2 eggs, at room temperature300g Pink Lady apples, peeled, finely chopped, plus 2 small (200g) extra, very thinly sliced into rounds (we used a mandoline)1½ cups (225g) self-raising flour⅓ cup (80ml) milk1 tbs runny honey⅓ cup (80ml) lemon juice250g creme fraiche Ground lemon myrtle, to sprinkle LEMON MYRTLE MERINGUE ¾ cup (165g) caster sugar¼ cup (60g) brown sugar1 tsp cornflour4 large egg whites, at room temperature1 tsp apple cider vinegar1 tsp ground lemon myrtle Preheat oven to 180°C/160°C fan-forced. Grease base and side of a 22cm springform cake pan and line with baking paper. Place butter, sugar and vanilla in the bowl of a stand mixer fitted with the…

It’s the stuff island dreams are made of. Gliding around a headland at Malolo Island on our speedboat transfer from Port Denarau Marina, we’re suddenly on the doorsteps of a string of thatched overwater bungalows, hovering where the turquoise shades of the shallows meet the indigo hues of the fringing reef. Strains of music reach us as we near a pontoon at the heart of the lagoon, where the Likuliku reception team is waving us ashore, led in song by resort manager Tulia Seru. As we come to learn, the inimitable Seru is the calm centre of a team – mostly from the island’s two villages – that takes Fiji’s legendary hospitality to new levels. Curved around a calm bay, the Fijian-owned resort is an adults-only haven of 45 villas,…

PERFECT MOTHER’S DAY GIFT SUBSCRIBE NOW >>> VISIT MAGSONLINE.COM.AU/P/M2305DLC OR CALL 1300 656 933 AND QUOTE M2305DLC Already a subscriber? Simply extend your subscription to receive your bonus gift! Nothing entices quite like the scent of a beautiful cake or baked treat hot out of the oven. Within these pages, you’ll find our ultimate collection of sweet bakes – everything from simple loaf cakes to luscious tarts, sticky buns and luxe layer cakes. So, if you’re hosting morning tea, whipping up a storm for the local bake sale or creating a stunning birthday cake or special occasion dessert, turn to this beautiful cookbook for a stellar assortment of sweet delights to help you make it delicious. Allow up to 4 weeks from the time of order for the delivery of your bonus gift.…

1 BUTTERNUT PUMPKIN “Sweet pumpkin, roasted muhammara and green chilli zhug match perfectly with some of the more austere white wines on our menu. You have these big punchy flavours that complement the wine.” 2 RHUBARB “Rhubarb is possibly one of my favourite things. My mother always used to cook rhubarb for me, so I think it can be quite nostalgic, that flavour.” 3 CAULIFLOWER “We’ve got an enormous oven at Beau. You throw whole heads of cauliflower in, and it comes out and it’s slow-roasted, it’s caramelised in certain parts and it’s delicious. It really brings the flavours out.” 4 GOLDEN BEETROOT “Golden beetroot is so autumnal. For us, it’s about getting the best produce available and cooking it simply to get the most out of it.” One hundred…

This British fish pie deviates from the traditional potato topping by using sourdough bread as a crust. The result leaves you with a happy balance of crispy bread bits on top and softer bits where the bread has absorbed some of the creamy sauce. You can easily make this pie your own by swapping out the sourdough for any other good-quality white loaf, using other cuts of fish or seafood – such as cod, trout or baby squid – and playing around with whatever herbs you might have on hand. The English mustard is quite a dominant flavour here, and cuts through the richness of the pie itself. If mustard isn’t your thing, feel free to reduce the amount. FISH PIE WITH A SOURDOUGH CRUST SERVES 4 You’ll need a…

RECIPE NOTE: Cassava is available fresh, or in packets, peeled and frozen, in Asian grocers and some major supermarkets. I loved growing up in the Torres Strait. There’s a wonder of food at your fingertips, from the ocean to the land, as well as the multiculturalism that has brought people from all over who married into our families, bringing new flavours. From this, semur is born – a dish that’s been in our family for generations. It’s a household favourite for me; when I get a little homesick, this is my go-to dish. Semur has many different language names, from the Pacific Islands to the shores of the Torres Strait. It was born out of the influence of Japanese settlers from the pearling and beche-de-mer (sea cucumber) industries, who brought…

RECIPE NOTE: This is how you feed a crowd. It’s also the dish I turn to most when I just need to get dinner done. When people are hungry, and ‘being fed’ is the order of the day, you’ll have this on the table in the time it takes to cook the pasta. Dinner is hard. It’s daily. No one ever offers to stir away that responsibility: pop it in the oven and pass you a wine. But through it all I have always, always believed that food, however it comes, is what binds us. That we need to do what we can to sit together, no matter how briefly, to share a meal. And the key is in your condiments. Those bits normally housed in the back of your cookbooks…

RECIPE NOTE: This goes beautifully with bitter lemon, mustard seed & garlic pullao (p 100), or with sourdough as a quick lunch. RECIPE NOTE: If you can’t find crispy fried onions, make them yourself: fry 3 thinly sliced red onions in 100ml sunflower oil, in batches, then drain on paper towel. Both of my grandmothers and my mother cooked without recipes, recollecting and recreating meals using their senses. I grew up around this way of cooking called andaza, which translates as ‘estimation’, but really encompasses what I like to think of as the art of sensory cooking. There was always life in our kitchen – it was almost a sacred space, the female domain, willingly occupied not from a sense of duty but rather a sense of ownership and togetherness.…

As the founder, CEO and joint creative director of luxury resort group Soneva, Sonu Shivdasani is an expert in curating understated, sophisticated and sustainably conscious experiences for guests – experiences that will stay with them long after their visit. And what is a memorable experience without delicious food and drink? Incomplete, we say. In Shivdasani’s quest for providing his guests with some of the best meals they’ll ever have, he has found himself returning to San Sebastián, in Spain’s mountainous Basque Country. It’s here that some of the world’s most innovative chefs reside, and where Shivdasani recruits some of the best talent to plate up exquisite dishes at Soneva resorts. Where to stay: There are two great places to stay in San Sebastián. One is the classic Hotel Maria Cristina.…