Indholdsfortegnelse for September 2022 i delicious

IT’S BEEN A heartwarming month. Our annual Best of Australia issue has reinvigorated our hearts and minds. From surprising riffs on Aussie classics and great ideas for the entertaining season ahead to revitalised local travel spots and inspiring stories of triumph over adversity rippling through our delicious. Harvey Norman Produce Awards, there’s never been a more exciting time to enjoy Australian food. Granted, there are challenges – from climate change to supply chain issues. But there are green shoots of optimism, be it innovative new restaurants and chefs or sustainability champions making more from less. In this issue, our contributors have risen to the occasion to reinvent homegrown favourites, such as Matt Moran’s new takes on pub classics to make at home (p 66). On p 82 we’ve challenged ourselves…

@erinastarkey GREAT DANE Move over Noma, a new Nordic restaurant has opened in Melbourne. In the heritage-listed Olderfleet building on Collins Street, Freyja has been given an oh-so-Scandi update that combines earthy red brick with the warmth of oak. Jae Bang, of Norway’s two Michelin-starred Re-Naa, pairs Aussie ingredients with ancient techniques like fermenting, smoking and pickling. Swing by at lunch to try smørrebrød, an open sandwich piled with prawns and cabbage. TABLE TALK 1 Pack the car. The team from The Greens, The Growers and The Fernerv have opened a sprawling new eaterv in the tiny seaside town of Tomakin on the NSW South Coast. Despite what the name suggests, The Patch seats an impressive 226 diners, and boasts its own leafy outdoor terrace with a shipping container bar…

I LOVE KANGAROO tail. It shows us that we should be eating everything, not just the pretty pieces. Generations that have come before and still today have kept this delicious part of the kangaroo a secret, enjoying every single element of what our land provides, and reminding us that sometimes the best flavours come from the bits that other people throw away. Kangaroo tail pairs perfectly with our Australian natives; it complements each spice used in this dish to enhance the juicy meat on the bone. Pepperberry gives all those awesome clove flavours, adding an extra depth to the kangaroo, and saltbush gives it a strong, salty, herb finish. Native thyme also sings to its own tune among the spices, creating a thyme and rosemary baby with a pungent smell…

C: This is classic Aussie street-food; it’s poor-man’s food made with great ingredients. To make it, you can use secondary cuts of lamb and mince them – because lamb’s quite expensive. I like to mix some breadcrumbs through, too, so you get a nice texture. A: You’ve stolen all of my ideas. C: I had to do your work for you. A: It is spring, and lamb is at its best. New life and regeneration, and flowers, and all that. But you wouldn’t do tomato sauce with this? C: No, no tomato sauce. You want the acidity of the mint sauce. A: What’s the basis for a really good mint sauce? C: Mint, capers, olive oil, salt, pepper, apple cider vinegar, salt, pepper. A: And would you reduce that? C:…

@thestuddsiblings FOR THE AUSTRALIAN issue, we’re spotlighting a new producer from Victoria, Dreaming Goat Dairy, who make stunning farmstead cheeses and yoghurt. They’re one of many small Australian producers who work tirelessly to capture and showcase local terroir and flavour. Sarah and Daniel Ajzner of Dreaming Goat Dairy discovered a love for goats and cheese on a gap year in 2012, leading them to volunteer on farms in Israel, Italy and France. In 2019, they threw caution to the wind to become full-time goat wranglers and cheesemakers. With local legends Ann Marie Monda and Carla Meurs of Holy Goat as mentors, as well as Ivan Larcher from Castlemaine Cheese School, dedication to artisan cheesemaking oozes from this duo. Milk is manually collected at 7am from their carefully considered mixed herd…

“THE BATTER I USE HERE IS A MIX BETWEEN A TEMPURA AND A TRADITIONAL BEER BATTER, WITH THE FLAVOUR OF THE LATTER AND THE CRISPNESS OF THE FORMER. THIS IS PROPER DEEP-FRYING, AND YOU NEED THE VOLUME OF EVENLY HOT OIL TO GET A GREAT RESULT.” THIS BOOK HOUSES my best recipes from the simple to the elaborate, roaming broadly and for all skill levels and occasions. It is a deeply personal book, crammed full of favourite recipes – ones learnt from my family, ones that have been inspired by meals made for me, both professional and homely, ones that have featured on my restaurant menus over the years, and plenty of classics. Even though I have cooked for more than thirty years professionally, when I am cooking at home…

“GOOD OLD JAM AND CREAM IS TOUGH TO BEAT, BUT THESE EPIC RECIPES SHOWCASE SCONES WITH NEW EXCITING FLAVOUR PROFILES, FOR FANS OF BOTH SAVOURY AND SWEET.” @darrenrobertsonfood GIANT STRAWBERRIES & CREAM LEMONADE SCONE SERVES 8 100g strawberries, hulled, chopped210ml lemonade2¾ cups (410g) self-raising flour, plus extra to dust1 cup (250ml) thickened cream1 tbs milk1 tbs caster sugarIcing sugar, whipped double cream and basil leaves, to serve QUICK BERRY & BASIL JAM (MAKES 1 CUP) 250g strawberries, hulled, chopped125g raspberries⅓ cup (75g) caster sugar2 large basil sprigs For the jam, place berries, sugar and ⅓ cup (80ml) water in a small saucepan over medium-low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Add basil sprigs and bring to the boil. Cook, without stirring, for 10 minutes or…

WELCOME TO OUR annual delicious. Harvey Norman Produce Awards special issue. For 17 years, delicious. has unearthed the best, most ethical and sustainable produce and producers in the country, along with the best regions, artisans, vintners and innovators. We rely on a 50-strong collective of judges, top chefs and experts around the country who lend us their time to seek out and recommend the best produce in the land, and we couldn’t be more grateful for their time, passion and expertise. We are also incredibly thankful to have a partner like Harvey Norman, who has collaborated with delicious. and supported Australian producers for the past four years. Their contribution and recognition is essential in getting this national program off the ground each year, spearheaded by Gerry Harvey, who is a…

“EVERY HOME COOK NEEDS HIGH-POWERED APPLIANCES LIKE THESE IN THEIR KITCHEN ARSENAL!”– Kim Coverdale, 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 Want to see these appliances in action? Scan the code to watch now! delicious.com.au/September…

OUR MOST-LIKED POST 1,650 likes, 20 comments Step aside baked cheesecake, your place at the top of the ricotta pyramid has been taken by Georgie Esdaile and Helena Moursellas’ torta di ricotta e pere (pear & ricotta cake). Find the recipe at delicious.com.au #MAKEITDELICIOUS POLENTA, PLEASE: Ottolenghi’s polenta and parmesan bake (July, 2022) ticked all the boxes. Hearty, warming and economical, it was the perfect vegetarian winter meal. Growing up in Europe, polenta was enjoyed on an almost daily basis, yet it remains undiscovered for many Aussies. I am certainly doing my best to educate their tastebuds and will add Yotam’s recipe to my recommendations. Nicoleta Sica THE WINNER IS… The best Christmas present I bought for my 28-year-old son was a delicious. subscription. He moved across the country to…

“I HAVEN’T SAT at this table yet…” Alan McMahon, the man responsible for the interiors of Osborn House says, pulling up a chair at the biggest table in Dinah’s – the intimate formal dining room of the new design-focused country hotel. You wouldn’t expect an interior architect to sit at every single table in the space they’ve created, but then again, not every project is quite as special as Osborn House. The project was a two-yearlong labour of love, where McMahon, along with former Soho House design director Linda Boronkay, were tasked with creating “a slice of Europe in the Southern Highlands”, while honouring the building’s history, the picture-perfect established gardens and panoramic views of Morton National Park. While the brief called for Europe, the Australian roots of Osborn House…

HONEY-RASPBERRY & GINGER-SPICE JUMBLE BISCUITS MAKES 18-20 ¼ cup (60g) brown sugar¼ cup (90g) golden syrup50g unsalted butter1 tsp bicarb soda1½ cups (225g) plain flour, sifted½ tsp each ground ginger and ground cinnamon1 egg, beaten ICING 1 egg white1½ cups (180g) pure icing sugar, sifted¼ tsp ground ginger¼ tsp runny honey2 tsp crystallised ginger, finely chopped5g freeze-dried raspberries, crushed Preheat oven to 180°C. Line 2 baking trays with baking paper. Place brown sugar, golden syrup and butter in a small saucepan over medium-low heat. Cook, stirring occasionally, until sugar has dissolved. Remove from heat and cool slightly, then stir in bicarb. Combine flour and spices in a bowl and make a well in the centre. Add golden syrup mixture and egg, stirring until well combined and the mixture forms a…

GREAT PRODUCE IS like a love story – just ask Matt Moran. “If you know the backstory of what you’re eating – if you talk to the lamb farmer and he tells you about the breeds, what he feeds them, about the pasture, and you can just see the love for his animals while you’re talking to him – then when you use that produce, you’re telling that story, too,” he says. “Whether it’s in restaurants or at home, you tell the customer or you tell your family. And I don’t care what anyone says – when you know all the romance about where the food comes from, it just tastes better.” It’s this sentiment that has influenced Gerry Harvey, Executive Chairman of Harvey Norman, to sponsor the Awards for…

ASPARAGUS AND POACHED EGGS WITH CAVIAR MUSTARD CREAM SERVES 4 AS A STARTER 3 bunches (500g) asparagus, trimmed4 sprigs thymeJuice of ½ lemon4 eggs, at room temperatureChervil leaves and lemon wedges, to serve CAVIAR MUSTARD CREAM 50g unsalted butter1 large eschalot, finely chopped50ml white wine400ml pure (thin) cream2 tbs Dijon mustard¼ cup salmon roe caviar, plus extra to serve¼ tsp ground white pepper To make the caviar mustard cream, melt butter in a small saucepan over medium-low heat. Add eschalot and cook, stirring, for 3-4 minutes until softened but not coloured. Add wine and reduce for 1 minute, then whisk in the cream. Bring to a gentle simmer and simmer, whisking occasionally, for 12-15 minutes until reduced by half (the sauce should be thick enough to coat the back of…

THIS IS THE KIND OF MEZZE you’d want to serve at the first sign of spring, when the days are a little brighter, the air a little lighter and the cooler temperatures are finally behind us (we made it!). Of course, it’s delicious all year round. This dish is all about the layering of crunchy dukkah over tender butter beans with peas and herbs coated in a creamy, garlicky yoghurt dressing for the perfect bite. Serve with crisp lettuce, or bread if you like, as a light lunch or as part of a mezze spread. Yotam Ottolenghi is chef-patron of the London-based Ottolenghi delis and the NOPI and ROVI restaurants. He has published many bestselling cookbooks – his latest is Ottolenghi Test Kitchen: Extra Good Things, out 20 September 2022…

THE DELICIOUS. PRODUCE AWARDS are all well and good, celebrating the best producers and growers out there, but who celebrates those first pioneers of the fields, factories and kitchens, whose ideas became matters of national pride? Me, that’s who! So, here it is, my honour roll of Australia’s great food inventions: TRUE CLASSICS From South Australia’s heritage-listed Pie Floater, first served in the 1890s at Ern ‘Shorty’ Bradley’s Port Pirie coffee cart, to that glorious mix of mince, tomatoes and spaghetti that we know as Spag Bol (all the rage in 1930s Sydney), Australians are no slouches when it comes to culinary creativity. In 1935, Bert Sachse made the first pavlova in Perth, based on a recipe by Sydney’s Emily Futter in her 1922 tome Miss Futter’s Australian Home Cookery – one…

PARMESAN-CRUMBED CHICKEN SCHNITZEL, FRIED EGGS AND APPLE & CABBAGE SLAW SERVES 4 4 eggsLemon wedges, to serve PARMESAN-CRUMBED CHICKEN SCHNITZEL 3 eggs1 tbs harissa3 cups (150g) panko breadcrumbs1 tsp za’atar50g finely grated parmesan¼ cup (35g) plain flour, sifted4 large chicken thigh fillets, flattened slightlyVegetable oil, to shallow-fry1 long red chilli, thinly sliced1 lemon APPLE & CABBAGE SLAW 150g whole egg mayonnaise Finely grated zest and juice of½ lemon2 cups (160g) each finely shredded white cabbage and finely shredded red cabbage½ bunch flat-leaf parsley, roughly chopped, plus extra leaves to serve1 Granny Smith apple, peeled & grated, excess liquid squeezed out For the slaw, place all ingredients in a large bowl and mix well until the cabbage is coated. Season to taste. Chill until required. For the parmesan-crumbed chicken schnitzel, place…

“THIS IS OUR CHINESE-ISH STORY – VIBRANT, CRISPY, TASTY, COLOURFUL AND INCREDIBLY DELICIOUS. THESE ARE OUR TIPS, TRICKS AND SHORTCUTS.” FIERY SICHUAN FONDUE SERVES 6 “In this recipe, we use beer instead of the traditional high-acid white wine. The savouriness of beer pairs beautifully with the cheese. As with all popular Sichuan dishes, this fondue is served under a blaze of vibrant red chilli oil.” – Rosheen Kaul 2 tbs cornflour300g Gruyere, grated300g Comté, grated2 garlic cloves, minced300ml lager1 tbs lemon juice½ tsp salt½ tsp ground white pepper100ml chilli oil (find the recipe at delicious.com.au, or use Lao Gan Ma brand)Fresh dill, parsley and chives, roughly choppedCracked black pepperPickled chillies, bread cubes, hot smoked sausages, charcuterie and boiled potatoes, to serve Place the cornflour and cheeses in a bowl and…

CHECK IN Lancemore Milawa, in Victoria's High Country, is set to unveil a multi-million-dollar transformation this month. The 40-room boutique hotel, less than three hours from Melbourne, will debut a fresh new look (left) evoking clean lines and a fashion-forward country estate sensibility, inspired by its King Valley locale. The project is helmed by award-winning interior designer Hana Hakim of The Stella Collective. lancemore.com.au SHIP SHAPE Some of the country’s most acclaimed culinary talent will take to the high seas next year for Cunard’s inaugural Great Australian Culinary Voyage. Chef Matt Moran will headline the 5-night voyage, backed up by a who’s who of Australia’s food scene. Departing Sydney on-board the Queen Elizabeth in January, and heading to Melbourne and Burnie in Tasmania, the cruise will offer unique food and…

FROM THE DAIRY -WINNER- BURRADUC BUFFALO DAIRY, NSW “Burraduc Buffalo Dairy makes some of the most incredible, luscious textured, flavoured and skilfully made cheeses I have ever had the pleasure of tasting.” – Jo Barrett FINALISTS: QLD – Tommerup’s Dairy Farm, VIC – Schulz Organic Dairy, TAS – Tongola Cheese, Leap Farm, SA – The Dairyman Barossa, WA – Cambray Cheese FROM THE EARTH -WINNER- THE FALLS FARM, QLD “Based in the Sunshine Coast hinterland, The Falls Farm practises regenerative agriculture with incredible outcomes, creating a candy shop-like cornucopia of fruit and veg. The quality of the produce really speaks for itself – a feast for the senses, bursting full of flavour and vitality!” – Lennox Hastie FINALISTS: NSW – Epicurean Harvest, VIC – Powlett Hill, TAS – The Grain…