Indholdsfortegnelse for September 2021 i delicious

ADVANCE AUSTRALIA FARE. It’s one of the most overused terms in a food magazine’s lexicon (I can see my subeditors waving their fists at me in frustration now!). But I’m hard-pressed to find a better way to describe our annual round-up of the most delicious things in this lucky country. Starting with our produce, and our producers, and culminating in a special section at the back of this issue to celebrate the Gold Medallists and winners in our annual delicious. Harvey Norman Produce Awards. For 16 years we’ve scoured the country to unearth the most innovative, ethical and sustainable producers and produce, artisans and regions. We’re grateful to the people that contribute to this process, and lend their expertise and advice, and you can see the 50-strong expert panel that…

FROM A GARDEN centre cafe to the soaring heights of the Eos by SkyCity skyscraper, Kane Pollard’s latest project, Sôl Bar and Restaurant in Adelaide, represents a dramatic change of scenery. But despite the new urban landscape, his honest, down-to-earth style of cooking has transplanted well. Like at Topiary in Tea Tree Gully, the 2020 delicious. Harvey Norman Produce Awards Unearthed Next-Gen Chef has cultivated a fresh, local and seasonal menu with every single ingredient sourced from South Australian soil. From Berkshire pigs from the Barossa to wild herbs foraged in the Adelaide foot hills and Fleurieu Peninsula, only food grown and raised in the state makes it onto the plate. “Sourcing locally not only helps fuel the local economy, it allows us to connect to our producers and growers,…

1 Asparagus The early sprue asparagus has supple skin, so you only need to snap off the woody bottom before cooking. 2 Broad Beans Baby broad beans are delicious eaten raw in their skins, or added in salads. And their flavour best friend? Basil. 3 Globe Artichokes Simply boil gently until tender and serve warm or cold with vinaigrette. Peel the cooked leaves off one by one, dip in vinaigrette and enjoy. For more on the latest restaurant, cafe and bar reviews, head to delicious.com.au/eat-out.…

COMBINATION COOKING The power of gas pairs with the precision of induction in this dual fuel cooktop, with one gas wok burner and four induction cooking zones for ultimate flexibility. The induction zones provide extremely accurate temperature control from very high to very low heats so you can sear, sauté and temper just like the pros. The powerful gas burner has consistent flame and heat distribution, perfect for wok-style cooking, with a flame-failure safety device that turns the gas off if the flame goes out, and removable cast-iron trivets for easy cleaning. POWER AND PRECISION The SmartZone feature on this cooktop links two induction cooking zones and controls them as one, giving you the flexibility to use large pans and griddles and easily handle bigger food items. PowerBoost enables you…

I AM, AND have always been, a contrarian. When others zig, I like to zag. So asked for a column for this issue that is focused on the best bounty from the earth, sea, paddock and dairy I want to talk about stuff that comes out of jars and bottles. It’s not that I don’t love artisan cheese and the best fish that swims in the sea, I just think that sometimes a change is as good as a rest, and it’s guaranteed this issue will be jampacked with praises about produce. So here are the best things in bottles and jars and what to do with them. (There will be more online at delicious.com.au because I always over-write. That’s another one of my many flaws that I vainly try…

SPICY PRETZEL BEER NUTS SERVES 6 AS A SNACK 1 cup (160g) natural almonds2 cups (300g) blanched peanuts1½ cups (375ml) pale ale beer¼ cup (60g) brown sugar25g unsalted butter2 tbs Sriracha4 cups (160g) pretzels Preheat oven to 180°C. Line a large baking tray with baking paper. Place the almonds and peanuts on the tray and roast for 15 minutes or until lightly roasted. Set aside. Place the beer, sugar and butter in a small saucepan over medium heat and bring to the boil. Simmer for 8-10 minutes until reduced slightly. Place the roasted nuts, Sriracha and pretzels in a bowl with 1 tsp salt flakes, and stir to coat. Spread out onto the prepared tray in an even layer. Cook for 15-20 minutes, stirring halfway, until lightly roasted and the…

THIS COOKBOOK IS a collection of more than 350 fresh and simple recipes that showcase the rich diversity of the country’s landscape and its people. As an island with both Australian First Peoples and a global array of immigrants with different culinary influences and traditions, Australia’s food culture is ripe for exploration. In addition to the native flora and fauna that make up bush food, this book includes many dishes from all over the world that have become adopted and adapted to become Australia’s own. This is an edited extract from Australia: The Cookbook by Ross Dobson (Phaidon, $65). @rossdobsonfood BUTTERFLIED LEG OF LAMB SERVES 8 Begin this recipe 8 hours ahead. 1 x 2.5kg butterflied leg of lamb2 tbs sweet paprika2 tbs ground cumin¼ cup (60ml) extra virgin olive…

A sun shower had just erupted over South Eveleigh, the Sydney precinct that boasts some of the most talked-about new restaurants and bars in the city. But, instead of the scraping chairs and chatter you’d expect to hear from people escaping the rain, it was quiet. Two weeks into Sydney’s second lockdown, and South Eveleigh presented a very different scene to what it had been just moments before. Upon opening earlier this year, Sydneysiders flocked, excited to experience the re-energised space that had been undergoing transformation since 2016. But now, in the eerie quiet of a locked-down city, the site was almost empty. It was, however, far from bleak. The absence of crowds meant the space could speak for itself, and there was a lot to be said. The heritage-listed…

OUR MOST-LIKED POST 1978 likes, 31 comments Money can’t buy happiness, but it can buy the ingredients for Nino Zoccali’s tiramisu alla mandorla Pugliese… and that’s basically the same thing. Photos: @markroperphotography Styling: @kirstenljenkins PLAN AHEAD: Finally reading the July issue and bookmarking pages I thought I’d like to cook. About a third of the way through, I realised that I’d bookmarked almost every recipe! I love the tweaks on some of my favourites and will be sure to incorporate them into my repertoire. I have a very busy cooking month ahead. Vanessa Joubert THE WINNER IS… I have been subscribing to delicious. for years – I have every issue dating back to 2009! However, reality has hit and I realise I can no longer store so many issues. But…

ASPARAGUS AND OYSTERS WITH BURNT BUTTER DRESSING MAKES 4-6 A SIDE 4 eggs, room temperatureJuice of 2 lemons300g unsalted butter2 bunches asparagus spears1 tbs extra virgin olive oil18 oysters, shucked12 dill sprigs Gently place eggs into a saucepan of boiling water and boil for 5 minutes then transfer to a bowl of iced water to chill. Peel the eggs then place in a food processor with half the lemon juice and whiz for 1-2 minutes until light and fluffy. Place butter in a small frypan over medium-high heat and cook for 4-5 minutes until it begins to foam with a nutty aroma. In a slow steady stream, add burnt butter to the food processor with the egg. Season with 1½ tsp salt if needed. Heat a heavy-based frypan over medium-high…

@erinastarkey HIGH SOCIETY Melbourne’s most anticipated new restaurant, Society (main), has made its debut at the 80 Collins St precinct. It’s the latest by restaurateur Chris Lucas with hospitality power couple Martin Benn and Vicki Wild. The venue is a sanctum of velvet banquettes and crystal chandeliers, with a fine dining menu to match. Splash out with the caviar-infused vodka martini and chateaubriand with truffle sauce. TABLE TALK 1 Restaurateur Jessi Singh has welcomed his third Daughter in Law to the family. The new Byron Bay location (above) takes inspiration from its coastal setting with a non-traditional Indian menu that celebrates local seafood and farm-fresh fruit and vegetables grown in the region. Like its siblings, diners can expect bright jewel interiors matched to a soundtrack of Indian retro tunes with…

ELEGANT DESIGN, BEAUTIFUL TO USE The Integrated Column Refrigeration system allows you to mix and match fridge and freezer pairs, or install separately to achieve true design freedom. This range has been created so you can customise it with your own bespoke kitchen cabinetry (as featured). Or, you can show off appliances with the stainless steel door panel accessories for a supersleek look. The Wine Column caters to 91 bottles, with four different varietal modes, plus features that protect against the effects of light, temperature and humidity. ADVANCED TEMPERATURE CONTROL Decades of product innovation and testing are built into every Fisher & Paykel refrigerator to deliver excellent temperature and moisture control. Effortlessly switch between food modes like Fridge, Chill, and Pantry, in Variable Temperature Zones, for the best environment for…

@mikebennie101 @merrickwatts Mike: If you’re eating a burger properly, you’re eating it rare or medium-rare. You want that succulence. Here, I am thinking salty whites. Merrick: I like salinity in whites. Mike: Certain varieties such as chenin blanc, savignin, Jura and Savoie varieties, and in some respects chardonnay, if it’s not heavily oaked or going through malolactic fermentation to make it creamy and rich, can all be inflected with that saline charm. Like you are! Merrick: I’m going to take that as a compliment! Mike: I tried three wines from Borachio, which makes wines on Mount Compass in the Fleurieu Peninsula, not too far from the ocean. It produces a chardonnay, savignin and savignin-chardonnay, and they are three of the saltiest wines I’ve ever tried. And so refreshing! If you’re…

C: We’re going to do a rub for the chicken. Let’s use fennel seeds, smoked paprika, cayenne and cumin. A: Tasmanian pepperberry – why don’t you look at those native ingredients? C: I’d put ginger in there. A: Right. Well that’s not really what I meant. C: I know it’s not. What about an Asian soy chicken but we paint it with soy, ginger and chilli then we barbecue it? A: I like this. C: Onion powder, garlic powder, cayenne, smoked paprika, ginger, five spice, honey, soy, vinegar, mixed herbs, salt, pepper and chilli. A: Okay, Colonel Sanders is in the house. We need to apply Coco Chanel’s advice here and take one thing off. Thirteen spices here, it’s Colonel Colin! Can we at least use Malfroy’s honey as it’s…

“You eat this with your hands which, I can proudly say, my team of heathens is all about.” “This looks intense, but it’s just a puzzle really, and we have all done at least one since we were 12, surely?” THIS BOOK’S NAMESAKE is my Instagram account @EveryNightOfTheWeek@EveryNightOfTheWeek, which was originally a space for me to document the dinners I made for my family. It turns out the daily struggle is real, and we are far better off enjoying it all together than alone. Leading neatly to this book. So while I transcribe the recipes from my mind, you will also get an insight into the energy of each day of the week, along with thoughts and memories. Monday, for instance, is a wonder of potential and good intentions, but…

PEACH & ALMOND CAKE WITH PEACH CARAMEL SERVES 8-10 695g canned peach slices in juice200g unsalted butter, softened1 cup (220g) caster sugar1 tsp vanilla bean paste4 eggs2 cups (200g) almond meal1½ cups (225g) plain flour, sifted1½ tsp baking powder, sifted½ tsp bicarb soda, sifted1 cup (250ml) buttermilkDouble cream, to serve PEACH CARAMEL 695g canned peach slices in juice1 cup (220g) caster sugar50g unsalted butter Preheat oven to 160°C. Lightly grease a 25cm cake pan and line with baking paper. Drain peaches, reserving the juice for making the caramel. Place drained peaches in a food processor and whiz to a smooth puree. In a stand mixer with the paddle attachment, beat butter, sugar and vanilla until thick and pale. Add eggs, 1 at a time, beating well after each addition. Combine…

sweet heart Exclusively produced in Perugia, Italy, the Baci Perugina recipe remains unchanged: a creamy gianduja and chopped hazelnut filling, topped with a crunchy whole hazelnut, covered with a fine coating of dark chocolate. Visit mayers.com.au say cheese Subtle but complex pink pepper is perfectly balanced by the rich, buttery flavour of brie in Castello’s Double Cream Pink Pepper. This new combo is the perfect addition to your next cheese board! Visit: castellocheese.com flavour saviour Maldon Sea Salt Flakes, made with traditional artisan methods in the coastal town of Maldon in the United Kingdom, have a fresh intensity and clean taste, making them the ultimate (nautural) flavour enhancer. Visit maldonsalt.com/au so saucy A chicken burger and chips aren’t complete without Oli & Vine’s crafted Tangy Herb Mayonnaise. Made with zesty…

With thanks to our project manager Lucy Allon NATIONAL JUDGES Alla Wolf-Tasker Andrew McConnell Danielle Alvarez Jo Barrett Josh Niland Lennox Hastie Matt Stone Matt Moran Peter Gilmore GOVERNING BOARD Christine Manfield Colin Fassnidge Guillaume Brahimi Kylie Kwong Maggie Beer Martin Benn Mike Bennie Neil Perry Ross Lusted Shannon Bennett Sunny Lusted Vicki Wild STATE JUDGES Adam Wolfers Alanna Sapwell Alessandro Pavoni Alex Prichard Analiese Gregory Brendan Pratt Brent Savage Cameron Matthews Christian Ryan Darren Robertson Dave Verheul David Swain David Moyle Jacqui Challinor Jake Nicolson Jed Gerrard Jordan Toft Kane Pollard Karena Armstrong Khanh Nguyen Louis Tikaram Mark McNamara Massimo Mele Melissa Palinkas Paul Wilson Phil Wood Rob Cockerill Rodney Dunn Santiago Fernandez Troy Rhoades-Brown WINNER “THIS CHEESE IS MATURED TO ITS FULL POTENTIAL, JUST LIKE FINE WINE… THOROUGHLY…

AUSSIE BARBECUE Stout caramelised onion cob loaf dip p 72 Reschs Pilsner Barbecued chicken with iceberg and salad cream p 44 Tyrrell’s Semillon 2020 Pineapple jelly with vanilla yoghurt cream p 101 Husk Bam Bam Native Spiced Rum “Nothing like a classic backyard cook-up to inspire a sense of investment in local producers. I’m a huge fan of Australian beer, wine, spirits and other drinks, anyway, but I’d be dialling up this experience with some of the Aussiest things you can drink. Fresh, bright, fun.”Mike Bennie, Drinks Writer SUNDAY FEAST The Deb: avocado, feta, mint on toast with soft-boiled eggs p 62 2021 Blind Corner Piquette Bolognese pie p 81 2019 Blind Corner ’Sans Soufre’ Shiraz Iced VoVo Viennetta p 108 2020 Blind Corner Chardonnay Aligoté On Sundays we shut…

BEETROOT “One of my absolute favourite ingredients. Juicy, flavoursome, colourful bulbs, salty, crunchy stems and earthy, tender leaves. Once the top of their head pokes out of the ground we’re good to go – ready to roast, pickle, steam, wilt and juice. Beetroots add colour and depth to many dishes.” CITRUS (LEMONS AND ORANGES) “I love how citrus brings brightness to a hearty winter braise, or acidity and balance to a warm-weather dressing. It’s a great one to preserve and use throughout the year, making the most of its sporadic season. Try some of the fleshy varieties from your local farmers’ market.” LEEKS AND SPRING ONIONS “The humble allium family forms the base of so many great dishes, whether used raw as a garnish, or cooked slowly to add depth…

@auterrawinebar ARMADALE’S POSH NEW wine bar Auterra isn’t a carbon copy of chef-owner Clinton McIver’s nearby fine diner Amaru. No doubt there are similarities: excellent wine from lesser-known producers teamed with smart snacks, much like the opening bites of its sister venue. But Auttera (‘of the earth’) is, for many, more approachable than Amaru. The stylish 35-seater is designed by IF Architecture who fittingly coloured the space in moody merlot tones bleeding into a blushing rosé pink as you move from the entrance to the slick copper bar. Here you can sip grower Champagne perched on leather stools, or snare a table in the dining room, or courtyard in summer, for head chef Steven Harry’s (former Cumulus Inc) selection of two-bite snacks. Start with simply prepared seafood – oysters, blue…

COOK WITH CONFIDENCE Ensure every dish is cooked to perfection with this Pyrolytic Oven (left), featuring guided cooking options. This means you can cook with a favourite method, a hero ingredient, or a go-to-cooking function or recipe. A food probe precisely monitors cooking in real time, giving you complete control. The vacuum seal drawer is also the ultimate kitchen companion, providing three levels of vacuum and heat sealing, ideal for marinating, food storage, portioning and resealing, plus prepping foods for sous-vide cooking. FULL COMMAND OF THE KITCHEN Combine sophisticated appliances to create a complete kitchen suite. From steaming and grilling, to roasting, air frying, sealing and warming, this set-up will enable you to master all cooking methods – not forgetting the coffee. Opposite page, clockwise from top left: Fisher &…

CUTTING-EDGE CLEANING The dishwasher is a worthy space consideration in any kitchen build, but the drawer-based design of the DishDrawer Dishwasher makes for an extra-efficient addition. Choose from eight wash programs, from light to heavy, including an auto cycle, 60-minute wash and specific glassware programs, with Quiet, Extra Dry and Sanitise wash modifiers. Fan-assisted drying removes moisture from the final rinse, leaving your dishes with a dry finish. Efficient water and energy performance delivers a more eco-friendly wash. SEAMLESS STYLE Engineered to sit flush and blend seamlessly with your kitchen cabinetry, this next-generation Integrated Double DishDrawer Dishwasher is panel ready. Featuring an ergonomic kitchen drawer design with a soft-close mechanism and a knock-to-pause function (available on the integrated model), this dishwasher is the embodiment of form and function. A combination…

SPRING ONION AND CHEESE POTATO CAKE, TWO WAYS SERVES 6-8 POTATO CAKE 1.4kg desiree potatoes, scrubbed150ml extra virgin olive oil, plus 2 tbs2 bunches of long green shallots, trimmed, thinly sliced (about 2 cups)6 garlic cloves, thinly sliced160ml thickened cream3 large eggs, plus 1 egg yolk, beaten85g parmesan, finely grated3 tbs finely chopped preserved lemon or 1 tbs lemon zest1 tsp ground turmeric140g mature cheddar, grated1 cup (200g) feta (preferably Greek), crumbled PEA AND THYME FILLING 200g frozen peas, thawed1 tbs chopped thyme leaves, plus a few extra sprigs to garnish RED PEPPER AND HARISSA FILLING 250g jar roasted red peppers, drained, patted dry, roughly chopped20g roughly chopped coriander, plus1 tbs to garnish3 tbs harissa paste or 1 tsp dried chilli flakes For the potato cake, add the potatoes to…

ROOM 10, SYDNEY “Since 2010, Room 10 has been known for simple food, and the most popular dish for breakfast is avocado on toast. Our take on this dish, called The Deb, became our most popular when stylist and influencer Deborah Symond O’Neil (The Mode Sportif) ordered her version – one piece of toast with avocado, feta, mint, chilli and a soft-boiled egg. It is so simple and sophisticated – and she ordered it pretty much every morning!” – Andrew Hardjasudarma, co-owner LUCKY KWONG, SYDNEY “For the past 20 years we have served hundreds of these each week in different shapes, sizes and with a variety of fillings, whether it be from my former restaurant Billy Kwong and weekly Carriageworks Farmers’ Market stall or from my new cafeteria Lucky Kwong.…

CRISPY SHALLOT CHICKEN SCHNITZELS WITH ASIAN SLAW SERVES 4 2 x 350g chicken breasts, sliced in halfhorizontally1 cup (250ml) buttermilk2 cups (100g) panko breadcrumbs¼ cup (15g) crispy fried shallots, finely crushed2 tbs white vinegar1 tbs fish sauce1 tbs brown sugar1 tsp sesame oil1 red chilli, seeds removed, finelychopped1 (300g) kohlrabi, finely shredded ona mandoline1 carrot, finely shredded on mandoline¼ red cabbage, finely shredded on a mandoline½ bunch coriander, leaves pickedRice bran oil, to shallow-fryKewpie mayonnaise and lime halves,to serve Place the chicken between two pieces of plastic wrap and, using a meat mallet or rolling pin, pound until flat. Place the chicken and buttermilk in a shallow dish, and refrigerate for 1 hour to marinate. Meanwhile, combine the breadcrumbs with the crispy shallots and season with salt flakes. Drain the…

@christinemanfieldchef CHRISTINE MANFIELD HAS always been ahead of the curve: with flavours, attitudes and experimentation. Little surprise then that pre-Covid she and partner Margie Harris decided to decamp from Sydney to the Tweed in Northern New South Wales, settling in a house by the beach. “Leaving in March 2020 had a nice ring to it, exactly 32 years after our arrival in Sydney,” she quipped. No longer tied to a restaurant, her business was global, comprising overseas gastronomic tours, publishing cookbooks, writing, hosting pop-up events and being part of the Governing Board for the delicious. Harvey Norman Produce Awards. Her arrival in the region in 2020 came one week after Covid lockdown in Sydney. This gave her time to settle into her new life and reflect on how to move…

Meet Michael Hicks. Michael is a fifth-generation regenerative farmer, which means he takes as much care of his land as he does of his Berkshire pigs. He believes in the connection of people to their food and the joy that can bring. He’s an extraordinary farmer. He is a PorkStar WELCOME TO THIS special edition of delicious., which celebrates the winners and Gold Medallists of the delicious. Harvey Norman Produce Awards. This annual program unearths and celebrates Australia’s most innovative, ethical and sustainable producers and artisans, and sources the produce that ends up shaping top restaurant menus around the country for the year to come. It’s always exciting for the delicious. team to witness the incredible quality and diversity of produce Australia has to offer, and see the passion of…

THIS INDUCTION COOKER'S EIGHT COOKING MODES ARE PERFECT FOR GETTING THIS CHICKEN-IN-LEMON DISH ON THE TABLE, FAST!– Phoebe Wood, delicious. food director PRODUCE TO YOU Sample quality produce from some of the country’s best producers with the Produce To You box. Order yours now! Go to delicious.com.au/producetoyou for more information. EXCLUSIVE NEW VIDEO CONTENT Watch now to see how to cook with top produce using the best appliances from Harvey Norman. delicious.com.au/September…

@alexsprichard @askthebutcher_ @harveynormanau SEA “CHEFS, BUTCHERS AND FISHMONGERS ALL PLAY AN IMPORTANT ROLE IN GETTING FOOD FROM THE PADDOCK AND SEA TO YOUR PLATE, BUT WITHOUT THE PRODUCER WE'RE NOBODY.”– ANTHONY PUHARICH THERE ARE FEW MORE iconic places to eat in Australia than Icebergs Dining Room & Bar, but the appeal of this special restaurant goes far beyond that view. Head chef and new New South Wales State Judge for the delicious. Harvey Norman Produce Awards Alex Prichard is a passionate supporter of Australian producers, and it is with the produce he begins every journey to the plate. “The idea of the paddock-to-plate philosophy is that we as chefs have a deep connection with the producers and their produce, whether it be fruit and vegetables all the way to animals…