Table of contents for March 2023 in delicious

Welcome to our Italian issue. Eagle eyes may notice we have moved this much-loved annual extravaganza forward a few months to run earlier in the year than is the usual delicious. tradition. We decided that we needed to bring you more Italy, sooner. After all, March is the perfect time to be inspired by the European summer ahead. I’ve been fortunate to travel to Italy twice in the last year, spending memorable moments in Rome, Tuscany and Portofino, and I haven’t stopped thinking about it since. Even though I visited for work, my memories of Italy in summer are shrouded in a hazy glow of happiness. How could one not be inspired by the eternal city? One of my Rome highlights was a market visit to the Mercato Trionfale with…

Stokehouse Pasta & Bar, St Kilda Breezy new Italian eatery Stokehouse Pasta & Bar will lure you straight off Melbourne’s St Kilda Beach. Given that most diners will be staring out to sea, interiors at Stokehouse’s fresh ground-level bistro are kept airily simple, with brick-tiled floors, a brass-panelled open kitchen and large central bar facing a wine wall. Pasta comes in three sizes (entree, main and family), with light salads and grilled vegetables on the side. Bar Riot, Adelaide Bar Riot has started a wine-drinking revolution. The inner-city cellar door serves 14 wines on tap, or lets you pour your own from a giant stone wine vase that holds 1,000 litres of the house vino. Former 2KW Bar & Restaurant executive chef Trent Lymn is behind the Spanishmeets-South-American menu, which…

FOOD + WINE pairing “The bitter radicchio, sweet, caramelised, roasted figs and salty, creamy gorgonzola in this Tuscan-style salad complement the floral aromas, acidity, length and elegance of this fresh and lively rosé,” Capol says. NATASHA CAPOL Operations manager and sommelier for Merivale’s Narooma venues, Lynch’s, Quarterdeck and Queen Chow. EXPERT TIPS All wines benefit from being kept in a cool place with little or no light, says sommelier Natasha Capol, who advises storing bottles horizontally so the cork remains moist and minimal air gets into the bottle. Capol organises her wines by variety, with more expensive bottles tucked away at the bottom, and those best enjoyed in the short-term within easy reach. THE CABINETS Choose from single- or dual-zone Husky wine cabinets, or mix and match to create the perfect…

This month, we showcase three Italian icons: ricotta, provolone and Parmigiano Reggiano. Ricotta translates to ‘recooked’ in Italian and is made from the whey scraps of large-format cheeses. The leftover whey is collected and reheated to solidify the milk solids and proteins, which are then skimmed off, drained and packaged. This cheese is best enjoyed as fresh as you can get it. Provolone is an aged stretched curd cheese; the stretching gives this cheese its naturally springy, squidgy quality and is the reason why it has a reputation as one of the world’s best melters. Parmigiano Reggiano is affectionately known as the ‘king’ of Italian cheese and is made using raw milk. To be considered legit Parmigiano Reggiano, the cheese must be aged for a minimum of 12 months and…

Guanciale Put that bacon away – if you want to make an authentic carbonara, you need guanciale. Colin Fassnidge and Anthony Puharich get cheeky with the classic Italian pasta dish. A: Look, everybody knows what carbonara is. But lots of people use bacon or ham or whatever. Which is all good; I don’t want to be a carbonara snob… C: But…  A: But the quintessential cut to use for carbonara is guanciale. Which is the whole cheek and jowl, and it’s very fatty. That’s what makes carbonara. C: If an Irishman is telling you how to make pasta, you’re in trouble. But if I can do it right, anyone can do it. A: Do you cook a lot of pasta at home, in Ireland?  C: Yeah, but we eat bad…

PAIRED WITH: 2020 Terre di Vita Catarratto (Sicily, Italy) + Campari soda On a summery afternoon in the back streets of Surry Hills, the team behind Pellegrino 2000 is milling about waiting for aperitivo hour to begin. With elbows propped at the open window counter, where Campari-laced cocktails are stirred and wine glasses topped up, they might have been plucked straight from a piazza in Piedmont or Turin. The effortless Euro feel is becoming something of a trademark of trio Dan Pepperell, Mikey Clift and Andy Tyson, who first teamed up at intimate French bistro Bistrot 916 in Potts Point. The former Bar H site on the corner of Campbell and Foster streets was an ideal spot to recreate a classic Italian trattoria, says Pepperell, formerly of Hubert, Alberto’s Lounge and…

RECIPE NOTE: Use a vegetable peeler or grater to finely shave the chocolate. RECIPE NOTE: Turn to p 54 to learn how to make your own limoncello. Galliano or Frangelico also work instead of limoncello. Cheese is my ultimate weakness… I simply cannot resist the pull of dairy goods, and being born and raised in Northern Italy – the area of many of my birth country’s best offerings – I’m no stranger to sharp and bold flavours, too. Give me gorgonzola for breakfast, lunch and dinner, please! Speaking of one of Italy’s most famous exports, this month I’m sharing with you my sweet and sour shallot tart, the perfect vessel for this king of cheeses. And of course, being Milanese, I must revisit my mum’s favourite risotto recipe, with melty…

As we slip anchor in the Sardinian port of Olbia, Valiant Lady makes her way to the open sea. I’ve quickly come to understand that Virgin Voyages doesn’t offer a one-size-fits-all experience. As I take to the deck to marvel at the rugged mountainous landscape of the island, sunseekers soak up the last rays, and the ship’s bars are in full swing, a DJ keeping the tempo high. The more virtuous of passengers take to The Runway, an outdoor running track that sits atop the ship on deck 17. CRUISE YOUR WAY We all travel in different ways, and Virgin Voyages’ adult-only policy caters for night owls and early risers alike. At the Grounds Club – the ship’s coffee shop – you can’t fail to overhear tales of the previous…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 720 LIKES, 10 COMMENTS Beat the heat with a sweet treat this weekend, and whip up this decadent dessert from Josh and Julie Niland, which cleverly combines black forest cake and tiramisu. Dress it up with some bright cherries on top for an irresistible summer pudding. RECIPE: @mrniland PHOTO: @nigelloughphoto STYLING: @emmatknowles LETTER OF THE MONTH… My boyfriend and I have moved in together and he said I needed to cull my collection of delicious. magazines. I told him how impossible that was when every issue has recipes I use and love. I came home from work to find my entire collection missing. He was about to be in BIG trouble, until he handed me a scrapbook, with the words ‘Charlotte’s…

SALA CUISINE Italian seafood CHEF Danny Russo VISIT Jones Bay Wharf, 19-21/26-32 Pirrama Rd, Pyrmont NSW 2009 @sala.dining PRICE $$$ BYO No OPENING HOURS Lunch Wed to Sun; dinner Wed to Sat BOOKINGS (02) 8379 8988 saladining.com.au MUST TRY DISH Agnolotti plin with tuna, stracciatella and tomato-chilli butter CRITIC’S RATING Circular Quay, the Bridge and Opera House fill the frame when it comes to Sydney Harbour imagery. And yet, as those who frequent its inner reaches will know, this city has more waterside nooks and crannies than almost any other in the world. An immediate thrill at new restaurant Sala at the far end of Pyrmont’s Jones Bay Wharf is the angle it gives you on the ‘working harbour’. Not the picture-book vision, but a charming outlook onto how many ways there are to…

Australians are all about Italy these days, and it’s not just The White Lotus that has us in its thrall – this magnificent nation is a food-lover’s paradise. As the world has opened up, so too has the expression of love from afar for la bella Italia. More people are searching delicious.com.au for Italian recipes like our sausage and Taleggio one-tray pizza, minestrone or easy burrata pasta; or hitting us up with searches for the best places in Italy to visit or eat. These have doubled on our site this year. On Google, Australian searches for Sienna and Sicily have also roughly doubled. The success of The White Lotus continues to drive this. Heck, even searches for “flights to Italy from Sydney” are up a whopping 1,000 per cent in…

This is a very light cake, similar to a lemon drizzle, but with a tonne more flavour. The rosemary and orange add delicious floral notes. A fluted bundt pan looks especially nice. Prepare the crystallised rosemary sprigs at least 6 to 8 hours before (or the day before) serving the cake, which will keep in a sealed container at room temperature for up to three days. ROSEMARY, OLIVE OIL & ORANGE CAKE SERVES 10 Begin this recipe at least 6-8 hours ahead. FOR THE CRYSTALLISED ROSEMARY 10 small rosemary sprigs, each no morethan 3cm long (see note)1 egg white, lightly whisked2 tsp caster sugar FOR THE CAKE 30g unsalted butter, softened, for greasing the pan240g plain flour, plus more to flour the pan160ml extra virgin olive oil120g caster sugar3 tsp…

MAX SHARRAD: Taglierini with blue swimmer crab, chilli, garlic, salmon roe and chives (p 72) “What makes this dish special for me is the use of the whole crab. The shells in particular really help to accentuate that beautiful blue swimmer crab flavour. Combined with handmade pasta, you can’t go wrong!” STYLE NOTE: La Spiaggia ceramics range (used throughout) + Sea Foam ceramic fruit bowl stand; both from alexandtrahanas.com See the VIDEO Scan to watch how we prepared the crabs delicious.com.au/March MASSIMO MELE: Mamma Maria’s lasagne Napoletana (p 74) “As a kid, I would wait patiently on Christmas Day and then get caught picking out the meatballs before we served and get in big trouble. I couldn’t help it! It’s moreish, decadent and makes me so happy when I get to sit down…

THE CLASSIC SECONDO COURSE OF THE CUCINA ROMANA REPERTOIRE IS PAN-FRIED VEAL WITH SALTY PROSCIUTTO AND CRISP SAGE. MY FRIEND ELEONORA GAVE ME THIS RECIPE, AND HAVING GROWN UP IN ROME, SHE SURE KNOWS HER ROMAN FOOD. ADD HER ROLES AS A TV HOST, JOURNALIST AND CO-OWNER OF CUSTOM FOOD TOUR SPECIALISTS, CASA MIA ITALY FOOD & WINE, AND HER EXPERIENCE IS HARD TO BEAT. My love affair with Italy started over 30 years ago and, in 2011, I walked away from my life in Australia and moved to Rome. I knew it was going to be hard, and it was. What I know now is that it was worth it. In a country famous for its food, Rome boasts a fascinating and unique cuisine. The recipes I have chosen…

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 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 sign up for a free 30-day Audible trial. Your first audiobook is free, yours to keep even if you cancel. Download the free Audible app to listen today. audible.com.au dinner on the double The power of gas pairs with the precision…

Every chef worth their salt relishes the chance to work with the freshest local produce available. For La Cantina’s head chef Glenn Laurie, garden-fresh seasonal fruit and vegetables are right at his kitchen door. The Italian restaurant is based on the grounds of regenerative agriculture farm and social enterprise, Common Ground Project, in Freshwater Creek on Victoria’s Surf Coast. “We have the opportunity that not many chefs have, to have food growing literally 30 metres from us,” Laurie says. “We change the menu completely every week, and it all depends on what’s in the garden. It makes you think a little more about what you’re cooking.” There are also chickens to provide eggs for the restaurant’s handmade pasta, and goats and alpacas that make short work of any leftover kitchen…

THE BEE’S KNEES Those with a sweet spot for Dinosaur Designs will love its latest collection, Honey. Resin is dripped and drizzled like warm nectar to create the limited edition amberhued range. Available from March 1 at dinosaurdesigns.com.au SUPER SANDOITCHI No corners are cut in Cult Sando (Harper Collins, $27.99), an expert’s guide to creating the perfect Japanese sandwich. Discover new fillings, from traditional tonkatsu to mortadella, tofu, ice cream and more. GREEN TEA Start your day feeling good with Philips’ new Eco Collection kettle and toaster, which feature sustainable bio-based plastic sourced from kitchen oil waste. Philips has partnered with EcoMatcher to plant a tree for every product sold, with customers able to track their tree’s growth via QR code. $129 from harveynorman.com.au FLOWER POWER KitchenAid has cherry-picked the…

Nothing beats a spicy sugo. The simple flavours of a rich tomato sauce remind me how much I cannot live without tomatoes, or our ‘indigenous stock cube’ – bush tomato. Traditionally, bush tomatoes are sun-dried in the bush to enhance their flavour. They look a bit like a tiny green eggplant, and it’s my favourite seasoning of all time – here, it adds extra seasoning that truly makes this dish. Many countries have a snail dish that they love, and this one is mine. For me, growing up eating sea snails on the Torres Strait Islands was like a sandwich – the best snack ever! As kids, we’d collect them in buckets – the trick is to use a pick to draw out the snail from the shell, twisting as…

RECIPE NOTE: You can also use store-bought fresh lasagne sheets for the maltagliati. I’m Italian-Australian, and so is my food. While I can do the traditional stuff, I like to play with flavours and bring a bit of an Australian vibe to my Italian cooking at Pixie in Byron Bay. I wanted to share some recipes that you can make at home, but also require you to use a bit of brain power. I think it’s good to have a challenge in the kitchen; it makes you appreciate the final product more. What I love about these dishes is that they are very shareable, and showcase a bit of my heritage in each of them. Every Tuesday, we used to do family dinner at my grandmother’s place and she would make…

Green Wave Side Plate (set of 4) from intheround.house Large Amore Plate (layered on cake stand) from intheround.house • Petit Four Cocktail Napkin (set of 4) in pink & coral (used throughout) from maisonbalzac.com• Kip&Co X Jessica Nguyen Summer Sunset Check Linen Tablecloth (used throughout) from kipandco.com.au TORTA DELLA NONNA WITH LEMON CUSTARD SERVES 10 ⅓ cup (110g) lemon curd1 egg, lightly beaten, for eggwash⅓ cup (50g) pine nuts, soaked in water for 5 minutes (this stops them burning while baking), patted dryPure icing sugar, to dust PASTRY 2 ⅔ cups (400g) plain flour, plus extra to dust2 tbs caster sugar1 tsp baking powder180g cold unsalted butter, chopped1 egg LEMON CUSTARD 5 egg yolks½ cup (110g) caster sugar¼ cup (35g) cornflourFinely grated zest of 1 lemon2 cups (500ml) hot milk1…

HIDDEN TREASURE The medieval village of Montepulciano looms like a citadel on the hill, surrounded by patchwork fields of green and gold where olive trees mingle with centuries-old vines. I’m in the heart of wine country – the Val d’Orcia in Tuscany – and it takes a leap of faith to turn down a dirt trail off the main road. For five minutes, the car lurches towards a stone farmhouse in the distance, as dust fans out behind us through rolling hills, resembling the getaway scene in an arthouse movie. It’s a little out of the way, but by the time we reach Lupaia, I’m not disappointed. A charming fairytale scene awaits. This ancient Italian country estate dates back to 1622 and is laid out like a tiny village, with…

Drawn to Puglia’s rugged coastline and understated beauty, Alexandra Heard and Heleena Trahanas, the co-founders and creative directors behind luxury lifestyle brand Alex and Trahanas, return annually in search of design inspiration and rustic Italian food. Where to stay: The beginning of our love affair with Puglia started with a very special stay at Masseria Moroseta, about six years ago. ‘Masseria’ directly translates to ‘farmhouse’. We were welcomed with open arms into the six-bedroom house by founder Carlo Lanzini and his team, and from there we forged a beautiful friendship which continues to this day. It’s become our happy place – an enclave of relaxation and rural simplicity. You’ll find Masseria Moroseta set on five hectares of centuries-old organic olive groves that overlook the sea and whitewashed old town of Ostuni.…