Indholdsfortegnelse for February 2022 i delicious

WELCOME TO 2022! I love the feeling at the beginning of a new year – a time to reset goals, reignite plans and, of course, refresh the menu. Over the past two years, we’ve all come to know that life can be unpredictable, but we also now know that we’re adaptable and can bring fierce positivity in the face of adversity – and that in itself should be a great source of optimism! In these pages, we express our thanks to you for your loyalty and love through it all, and this fresh, fun issue will deliver everything you need for your 2022 tables. In fact, Matt Preston has all the intel on this year’s flavour trends on p 50 – let’s check back next year to see if he…

SARDINES WITH SWEET & SOUR RED ONION, MINT AND PINE NUTS SERVES 4 ⅓ cup (80ml) extra virgin olive oil, plus extra to serve2 red onions, finely chopped1 tsp aged balsamic vinegar, plus extra to serve8 (500g total) whole fresh sardines, cleaned¼ cup (35g) plain flour1 cup mint leaves, roughly chopped40g pine nuts, toaste To make the sweet and sour onions, place 2 tbs oil in a small frypan over medium-low heat. Add onion and cook, stirring occasionally, for 20-25 minutes until onion is caramelised and very soft. Season to taste, and stir through the balsamic. Remove the head and backbone from each sardine, leaving the fish butterflied with the tail intact. (Alternatively, purchase butterflied sardines from your local fishmonger.) Dust sardines on each side with flour, and season. Heat…

DELICIOUS. @ SHELL HOUSE “DELICIOUS. IS MADE UP OF SUCH A MAGIC MIX OF PEOPLE. THERE ARE ALWAYS SO MANY LAUGHS!”– KERRIE McCALLUM…

I HAVE TO THANK a couple of people for this recipe: first, the chef Stevie Parle, from his time at the late great Dock Kitchen in London, who published the recipe to inspire this one, and second, the aunt of one of my recipe testers, who made such a stand-out interpretation that we all marvelled over the leftovers the next day in the test kitchen. I just had to try my own version, and here it is, made a touch more celebratory with caramelised walnuts and lashings of whipped cream, both of which can be omitted if you prefer keeping it plain and dairy-free (also making it suitable for Passover, for which nut cakes are traditionally served). The cake is moist and delicious enough as it is. Yotam Ottolenghi is…

Matt Preston peers into his culinary crystal ball to predict the trends of 2022 – you saw it here first. IT’S THE TIME OF YEAR when we draw a long bow and try and predict what ingredients will trend for the next 11 months while labouring in the vain belief that you won’t remember we got it all wrong last year – that we should have predicted the boom in microwave quesadilla makers, chokos and neenish tarts in 2021. Taking the plunge, here are my jolly good ideas for 2022. NACHO EVERYTHING Expect the social media desire to load everything with melted cheese to explode in the everyday with nacho tater tots, nacho roast potatoes and nacho fries. TARAMA SAUCE We saw taramasalata dip everywhere pre-Covid, but it’s back in…

EXCLUSIVE NEW VIDEO CONTENT Want to see how we did it? Scan the code to watch now! delicious.com.au/february “SKEWERS ARE GREAT FOR SUMMER. ENJOY THEM AS PART OF A MIDWEEK BARBECUE, OR WITH AN ICE-COLD DRINK ON THE WEEKEND.” @chefmattmoran HALOUMI & PEACH SKEWERS WITH YOGHURT PITA BREAD SERVES 4-6 AS A STARTER “These skewers make the perfect snack for an afternoon in the sun with a spritz.” You will need 8 metal or wooden skewers. 550g haloumi4 yellow peaches¼ cup (60ml) extra virgin olive oil8 sprigs thyme⅓ cup (115g) runny honeyJuice of 1 lemon, plus wedges to serveBasil leaves, to serve YOGHURT PITA BREAD 2 cups (300g) self-raising flour, sifted 300g Greek-style yoghurt 1 tbs finely chopped thyme leaves Zest of ½ lemon ⅓ cup (80ml) extra virgin olive…

WINE MATCH: BETHANY ROSÉ FIRST VILLAGE 2021 This beautifully pale salmon-pink wine is full-flavoured and textural with spicy red fruits – a versatile food pairing option. EXCLUSIVE NEW VIDEO CONTENT Scan the code now to watch how we made these scones! delicious.com.au/february @mabu_mabu_aus I’M AN ISLAND GIRL, from Mer in the far-east Torres Strait, at the most northern point of Australia. I’m from the Komet People – that’s our tribe, and Wanpun, which is a gecko – that’s my totem. Moving away from home is still one of the hardest things I’ve ever done. I arrived in Melbourne excited to experience the city, from the vibrant culture to the amazing food. But I realised there was little understanding of Australian Indigenous food, and definitely not of Torres Strait Islander food.…

DESSERT HACK Want to whip up an impressive yet effortless dessert? We’ve made it simple with the delicious. upside-down golden syrup banana cake baking mix. Find the full range in Woolworths nationally! “THE TART FLAVOUR OF GREEK YOGHURT IN THESE SIMPLE PANNA COTTAS IS PERFECTLY BALANCED BY THE SWEETNESS OF THE TENDER, LIGHTLY CARAMELISED NECTARINES” @helena_marieee BAKED RASPBERRY DOUGHNUTS WITH YOGHURT GLAZE MAKES 12 You will need two 6-hole doughnut baking pans, from kitchenware shops. 1½ cups (225g) plain flour, sifted90g caster sugar1½ tsp baking powder, sifted¼ tsp bicarb soda, sifted½ cup (140g) Greek-style yoghurt½ cup (125ml) milk2 tsp vanilla extract1 egg30g unsalted butter, melted, cooled slightly125g fresh raspberries YOGHURT GLAZE ½ cup (140g) Greek-style yoghurt¼ cup (30g) pure icing sugar, siftedCrushed freeze-dried raspberries, to serve Preheat oven to 180ºC. Lightly grease…

VACCINE PASSPORTS First thing’s first: to travel overseas, you’ll need an international COVID-19 vaccination certificate (ICVC or ‘vaccine passport’), which is accessible via your MyGov Medicare online account or the Medicare Express Plus app. To be eligible, you’ll need to be an Australian resident or visa holder with a valid passport and your jabs recorded on the Australian Immunisation Register. The ICVC bears an individual QR code with the same encryption as an ePassport, and allows authorities to verify your vaccination status. TRAVEL INSURANCE Travel insurance has become increasingly important. Post-pandemic, several countries have made COVID-19 cover mandatory. Check the requirements for your destination and any countries you’re transiting through. For example, if you’re visiting the US (your destination), they may not require travel insurance, but Singapore (your transit country)…

plant power Vegan and gluten-free, Vegan Made Easy’s Mexican, Indian & French-inspired recipes are ready to heat and eat or use as a versatile base. Find them at Woolworths Metro, independent retailers, and Harris Farm Market. Visit: veganmadeeasy.com.au seoul food A staple in the fridge of nearly every Korean home, kimchi is a true kitchen hero. The probiotic powerhouse works to keep your gut healthy, can aid in digestion and even lower cholesterol. Enjoy as a moreish side, with steamed rice, or tossed into stir fries. waste not Want to be more environmentally friendly when dish washing? Somat capsules are designed to dissolve in low temperatures for a superior clean even in Eco Cycles, saving water and energy. Visit: somatdishwashing.com.au molto bene Perfect to use in sauces, Mutti finely chopped…

OUR MOST-LIKED POST 2,020 likes, 20 comments #MAKEITDELICIOUS Donut panic, we’ve found your new fave dessert. These lemon meringue bombe alaska doughnuts were your top Christmas miracle! Find the recipe at delicious.com.au Recipe: @geodoes Photography: @bendearnley Styling: @kirstenljenkins THE JOY OF COOKING: Congratulations on your fabulous magazine. I have been a loyal subscriber since the beginning, and I gift my foodie daughter a subscription for her birthday each year. I think we are addicted! I am 82 years young and I love cooking great food from your recipes for my family and friends. I am then ‘in my happy place’, lost in the creativity of experimenting, tasting, sharing and remembering wonderful past food experiences during my extensive world travels. Many of these trips were focused on food, and the food…

ZUCCHINI FLOWERS Zucchini is one of my favourite vegetables to plant in my garden – I love how easy they are to grow and how versatile they are to cook. For me, the flowers are best stuffed and fried, and the zucchini itself thinly shaved into a raw salad with lots of herbs from the garden. SARDINES One of the smallest fish in the sea, yet probably the most flavoursome. I grew up eating sardines almost weekly – my mother would crumb them in semolina and fry them as a perfect starter. Pasta con le sarde, an old recipe from Sicily that uses onions, raisins, sardines and lots of wild fennel with bucatini, is a favourite of mine – the best version of which can be found in Palermo. STRAWBERRIES…

SUBSCRIBE & RECEIVE A BONUS TOTE BAG Get a year of delicious. delivered for just $79.99* – PLUS receive a bonus oversized tote bag! ALREADY A SUBSCRIBER? SIMPLY EXTEND YOUR SUBSCRIPTION TO RECEIVE YOUR BONUS GIFT. Make a solid statement with our exclusive delicious. shopper bag. This oversize black canvas tote makes the perfect accessory for everyday use, as your gym bag or for the weekend trip to the market. SUBSCRIBE NOW. VISIT MAGSONLINE.COM.AU/P/M2202DLC OR CALL 1300 656 933 AND QUOTE M2202DLC * Allow up to 6 weeks from the time of order for the delivery of your bonus gift. Offer ends 16 February, 2022. For Automatic renewal print subscriptions, $79.99 will be charged to your credit card for the first 12 months (11 issues) then $79.99 automatic credit card…

“THIS EVENING SAW THE SKY BAR ROOFTOP OPEN TO REVELLERS FOR THE VERY FIRST TIME.” THERE WAS MAGIC IN THE AIR the night Brett Robinson and Anna Hewett threw an intimate dinner party for some very special guests at Shell House. On the ground floor, Menzies had been enjoying a roaring trade for some weeks, but this evening saw the Sky Bar rooftop open to revellers for the very first time, and this dinner party a sneak preview of the extremely elegant Shell House Dining Room. The unveiling of Shell House, opposite Wynyard Station in the Sydney CBD, is the culmination of years of planning by Robinson and Hewett. The delicious. dinner was a fitting way to mark the final piece of the puzzle slotting into place, says Robinson. “It…

WINE MATCH: LEOGATE BROKENBACK VERDELHO 2021 Perfect for summer, with tropical fruit flavours, refreshing lime citrus acidity and a touch of spice, this wine is great with finger food and salads. EXCLUSIVE NEW VIDEO CONTENT Scan the code to see how we pulled this salad together. delicious.com.au/february “FOR ME, SUMMERTIME IS ALL ABOUT EATING SEASONAL PRODUCE IN LIGHT, VIBRANT DISHES, AND THESE SALADS FIT THE BILL PERFECTLY!” @phoeberosewood THAI-STYLE GRILLED PORK SALAD SERVES 4 500g pork neck, thinly sliced6 garlic cloves, crushed¼ cup (60ml) oyster sauce½ tsp ground white pepper1 tbs sunflower oil1 tbs each fish sauce, tamarind puree and sweet chilli sauce1 tsp caster sugar½ bunch each mint and Vietnamese mint, leaves picked1 small white onion, thinly sliced into rounds (we used a mandoline)1 cup bean sprouts, trimmed Lime…

TANDOORI CHICKEN SKEWERS WITH MINT YOGHURT DRESSING SERVES 4 Begin this recipe at least 3 hours ahead. You will need 8 metal skewers. 1kg chicken thigh fillets, trimmed, cut into 3cm piecesNaan bread, to serve MARINADE ½ cup (140g) Greek-style yoghurt4 garlic cloves, crushed3cm piece (15g) ginger, peeled, finely grated1 tsp paprika¼ tsp red chilli powder, or to taste1 tsp each ground cumin, garam masala, ground coriander1 tbs vegetable oil1 tbs lemon juice MINT YOGHURT DRESSING ⅓ cup (80ml) extra virgin olive oil⅓ cup mint leaves, roughly chopped⅓ cup coriander leaves and stalks, roughly choppedGood pinch of caster sugar1 tbs apple cider vinegar or white wine vinegar120g Greek-style yoghurt For the marinade, combine all the ingredients in a small food processor and whiz until smooth. Season to taste. Place chicken…

ON THE VEG Grilled zucchini with spiced chickpea salsa and pumpkin seed dressing p 110 Rice-stuffed tomatoes with mustard seeds and curry leaves p 70 Strawberry crostata with Frangelico mascarpone p 20 “New year, new menu – and for me, it’s all about getting back into eating more veg. These recipes are all about using seasonal produce when it’s at its absolute peak. I just love zucchini and tomatoes at this time of year, and a sweet strawberry dessert is always a good idea!”Helena Moursellas, Assistant Food Editor LONG LUNCH Haloumi & peach skewers with yoghurt pita bread p 76 Yalumba Bush Vine Grenache Grilled T-bone with garlicky dill zucchini and caramelised onions p 94 Yalumba The Signature Cabernet Sauvignon & Shiraz Lemon yoghurt cake with labneh and lemon syrup…

@thestuddsiblings INDIA IS THE LARGEST producer of milk and milk products in the world. The country’s most popular and famous cheese is paneer, a fresh cheese with a spongy texture and delightfully clean taste. Paneer is easy to make. First, cow or buffalo milk is heated, then acidified with lemon or vinegar. The curds are then drained in muslin cloth, pressed and cooled in water for several hours. If you have time, we suggest making your own, however your local Indian grocer will stock paneer, as do most supermarkets (often in the fridge next to the haloumi). Paneer can be found in both sweet and savoury dishes in Indian, Pakistani and Nepalese cuisine, and beyond. The root of the word ‘paneer’ is found in the Persian word for cheese, peynir.…

A: This is the healthy issue? C: Healthy-ish! A: Who doesn’t like chicken wings! We’ve done Colin’s fried chicken already, so what are we doing now? Asian? C: As we’ve said before, it’s Fass-Asian. After Christmas everyone has had first cuts and indulged, so we’re using a secondary cut here. Let’s start the year right with chicken wings. I poached the chicken wings in the stock first – nothing better than a poached chicken wing. A: And why do you do that? C: Because I flavour the stock with the ingredients we’re going to roast them in. How luscious is a poached wing. A: I don’t know – I’ve never had a poached wing. C: It’s a great way to get the gelatine out of the wing, because the wings…

EXCLUSIVE NEW VIDEO CONTENT Scan the code to watch this summery tart come together. delicious.com.au/february WINE MATCH: LANGE ESTATE TSR SAUVIGNON BLANC 2021 The 2021 release is juicy and pure, with ripe lime, passionfruit and gooseberry flavours. This sauvignon blanc pairs deliciously with seafood. “There’s nothing better than late-summer tomatoes. Buy up big (bonus points if you’ve grown them yourself!) and enjoy them at their prime.” @geodoes TOMATO & MANCHEGO TARTE TATIN SERVES 6 60g unsalted butter2 tbs extra virgin olive oil600g white onions, thinly sliced4 garlic cloves, thinly sliced800g heirloom cherry tomatoes1 cup (100g) coarsely grated manchego1 ½ cups fresh white breadcrumbs¼ cup (55g) caster sugar¼ cup (60ml) sherry vinegar½ bunch marjoram, leaves picked, plus extra leaves to serve375g frozen sheet all butter puff pastry (we used Careme brand),…

“I LOVE THE WAY THE FOOD OF THE MIDDLE EAST PAIRS PUNCHY SPICES WITH BRIGHT, FRESH PRODUCE, SO THAT EVERY BITE IS PACKED WITH FLAVOUR.” @phoeberosewood LAMB & FRIED EGGPLANT FLATBREAD SERVES 4 1 large, thin Turkish breadVegetable oil, to shallow-fry1 small eggplant, cut into 2cm cubes2 tbs olive oil4 garlic cloves, finely chopped 500g lamb mince2 tsp each ground coriander and cumin1 tsp sumac2 ripe truss or heirloom tomatoes, cut into wedges1 small red onion, finely chopped1 tbs lemon juice¾ cup (190g) ajvar (roasted red capsicum and eggplant sauce – from delis and selected supermarkets)⅓ cup each mint and flat-leaf parsley leaves, to serve Preheat oven to 160°C. Place bread on a baking tray and place in the oven to warm while you make the topping. Heat 1cm vegetable…

“THE MARRIAGE OF COCONUT AND FISH IS AN AMBROSIAL UNION. IN BICOL PROVINCE, CHARMINGLY DUBBED COCONUT COUNTRY, THERE’S GINATAAN NA ISDA (WHOLE FISH), KINUNOT NA ISDA (FLAKED FISH) AND SINANGLAY (TILAPIA WRAPPED IN MUSTARD LEAVES)… INFUSED WITH FRAGRANT AROMATS.” “IN THE COOLER MONTHS, WARM POTS OF GINGER-LADEN TEA, KNOWN AS SALABAT, ARE MADE TO WARD OFF COLDS. IT IS ONE OF A HOST OF HERBAL CONCOCTIONS AND DECOCTIONS THAT ARE WIDELY IMBIBED TO BOOST IMMUNITY… I’VE SAVOURED COUNTLESS VERSIONS OF THIS ZINGY INFUSION.” MY GRANDPARENT’S NAMES were Julita Lopez Umali and Abelardo Tolentino Morillo. They had eight children, including my mother, Ruby. As their descendant, a half Filipina-Australian, I am one of the 10 million Filipino diaspora joining the 100 million back home, whose hearts beat fiercely for our colourful…

Gippsland offers its fair share of stunning attractions. Coastal trails link squeaky white-sand beaches, there’s a UNESCO biosphere and more than 40 cellar doors. These days, you can add awarded restaurants, artisan cheesemakers, top-notch cafes, distillers, cideries and more to the mix. FARM-TO-PLATE OUT WEST When Trevor Perkins opened his first restaurant in West Gippsland back in 2012, the biggest hurdle he faced was sourcing direct from local growers. “A lot of the produce in Gippsland gets put on a truck, taken to market and then brought back down.” You wouldn’t know it today eyeing the blackboard menu at Hogget Kitchen – the chef’s collaboration with natural winemakers William Downie and Patrick Sullivan – which reads like a who’s who of small-scale farmers and growers in south-east Victoria. Hogget is…