Indholdsfortegnelse for October 2022 i delicious

LIFE HEATS UP at this time of year, literally as well as figuratively. Our calendars get more crowded as spring merges with summer, and the Australian entertaining season comes alive. We’re looking for fast solutions for nourishing feeds, and quick hacks, cheats and tricks for bang-it-together entertaining. Got a cake stall or birthday celebration that’s crept up on you? Or an impromptu barbecue to bring a plate for? Perhaps you just want some excellent but easy dinner ideas to brighten up your working week. Our fast and fabulous issue delivers all that and more. One person who knows how to throw a quick (pizza) party together with easy elegance is Silvia Colloca. Our long-time contributor pulls together a fast spread to please all ages from p 56. We’ve also got…

SPRING CHIVES Chives grown in the slightly cooler months of spring have the strongest flavour – they don’t like the heat! I think chives are an underused herb, especially since they can add so much to a dish – look, colour and flavour. FRESH BABY PEAS Springtime is all about fresh green peas for me! They are slightly smaller and sweet at this time of year, and have a beautiful grassy note to them. Podded or not, they are great with just some olive oil, salt and splash of lemon. OCTOPUS Octopus is so delicious when cooked right. We always source ours from Western Australia where it’s in abundance and ethically caught. They are available all year round, however the wild-caught octopus is perfect as the waters warm up in…

THIS IS AN EASY, throw-together midweek meal, using some leftover bread and those peas you’ve got hiding in your freezer. Adding the river mint to this dish gives you an added freshness that you can taste instantly. Found in southeastern parts of Australia, in and around waterways and hugging the riverbanks, river mint gives hints of spearmint flavour and aroma. With this medicinal herb, you get more bang for your buck, so keep in mind that a little goes a long way. Nornie Bero is the Melbourne-based founder and CEO of Mabu Mabu, which includes Big Esso, Tuck Shop and Mabu Mabu catering. Bero’s debut book Mabu Mabu (Hardie Grant Books) is out now. SPECIALTY INGREDIENTS There are native Australian ingredients required in this recipe – for dried herbs and spices,…

C: Do you know the best way to cook a minute steak, Anthony? A: What’s that? C: Don’t cook it for two minutes. It’s pretty self explanatory, really. A: Minute steak – it’s quick, it’s easy. And it’s generally less expensive. C: And do you know what makes it even quicker? If you do two 30-second steaks. But can you get a two-minute steak? A: Yes, you can if you want, Colin. But you’re getting off topic. C: Okay, but that’s the chef and butcher, it’s what we do. A minute is your timespan – just call it the Anthony steak, because you’re a goldfish of a butcher. A: I am a bit like a goldfish, I’ve already forgotten what I was going to say next. Anyway, wagyu is normally…

EASY ENTERTAINING Enjoy every moment From brunch favourites with a twist and tasty nibbles for sharing to quick dinners and unmissable desserts, our latest cookbook is your ticket to simple yet impressive dining at home. It’s entertaining, made easy! ALREADY A SUBSCRIBER? SIMPLY EXTEND YOUR SUBSCRIPTION TO RECEIVE YOUR BONUS GIFT. Allow up to 4 weeks from the time of order for the delivery of your bonus gift. Offer ends October 19, 2022, or while stocks last, and is valid for Australian delivery only. An annual subscription to delicious. includes 11 issues p.a. *For automatic renewal print subscriptions, $99.00 will be charged to your credit card for the first 12 months (11 issues) then $99.00 automatic credit card payment every 12 months (11 issues) thereafter. Automatic payments will continue for…

“WHY ‘BUS STOP’? BECAUSE IT’S UP TO YOU WHERE YOU GET OFF! LET’S START WITH THE PASTRY. YOU COULD FOLD IN THE SIDES OR KEEP IT AS ONE BIG RECTANGLE. THEN, WITH THE FILLING, YOU CAN ELECT FOR EVERY OPTIONAL EXTRA, OR KEEP THINGS SIMPLE WITH A PURER VERSION.” WHAT DOES IT MEAN to be a ‘good’ cook? It’s intuition and muscle memory. It’s a way of life built on a foundation of flying hours. But what happens if you missed a stage? First of all, let’s toss out the concept of being a ‘good’ cook, and replace it with the idea of becoming a better cook. Better cooking is a lifelong journey. It’s made up of single steps, with plenty of notes-for-next-time along the way. But every step gets…

@ottolenghi @ottolenghi GOOD THINGS COME in multiple forms: experiences and memories, friends and loved ones, travels and places and all the cheerful sights in between. At the Ottolenghi Test Kitchen (OTK), good things are food things and food things must absolutely be good. Sometimes, though, good things show up with a little bit extra. You get a meal, a dish, a recipe, but you also get a takeaway – a sauce, a sprinkle, a pickle! – a condiment you can repurpose time and time again. These extras help you build up your fridges and shelves, to be brought out at any and every mealtime; accessorising your plates with all the magical flavour bombs that make a good meal great. This book brings you an abundance of veg-forward meals from the…

THERE’S NOTHING LIKE the buzz of a maiden voyage. As Celebrity Beyond casts off from the English port of Southampton on a May afternoon, the fizz is flowing, guests are full of anticipation and expectations are high. Touted as the new gold standard in top-shelf cruising – longer, sleeker, jazzier than before – Beyond is the gleaming result of its parent company Celebrity Cruises ‘imagineering’. This billion-dollar vessel is equipped with all manner of innovations, including a rooftop garden, cantilevered pools and a floating platform that moves to different floors, but for now that all must wait. Crew and passengers, some wrapped in blankets to ward off the chill, are singing, carousing and clinking glasses as the ship slips down the Solent towards the English Channel. Ahead is a 10-night…

THIS IS NOT CRUISING as you might imagine it. Because the ships are smaller and purpose-built, expedition cruises allow you to discover destinations that are otherwise inaccessible. They’re for those eager for a truly immersive experience, learning about other cultures and spotting wildlife along the way. Add to this the fact that the number of guests on board is low and many newer ships provide a luxurious sanctuary after a day’s exploration, and expedition cruising could be the perfect holiday. Here are some to consider. DISCOVER THE GREAT LAKES Viking Expeditions’ 15-day Great Lakes Collection explores the waterways of all five North American Great Lakes. The journey takes in the thundering Niagara Falls, and includes a thrilling boat ride to the base of Horseshoe Falls, the tallest of Niagara’s three…

1 RESTAURANT DAN ARNOLD When Dan Arnold returned after seven years in France working in Michelin-star restaurants to open his own in Fortitude Valley, the concept of no-choice set menus was a little out there. Now he can fill his 45-seat dining room on a weeknight. Word has spread of Arnold’s exemplary classical technique-driven, flavourfirst line-up of dishes. This is the work of a gifted and generous chef. 2 AGNES Agnes, which opened to acclaim in 2020, is still one of the most difficult in the city at which to grab a dinner reservation, with waits of weeks for eager diners. The menu continues to evolve at this restaurant, which offers quality service, a cracking drinks list and a kitchen bristling with confidence and élan. 3 sAme sAme Chefs working…

MIDDLE EASTERN: AALIA (NSW) Aalia takes diners on a tour of the Red Sea coastline, as executive chef Paul Farag serves a Middle Eastern dining experience Sydney’s never seen before. Impeccably trained staff are armed with insightful knowledge of the menu that journeys from Egypt to Saudi Arabia, Yemen to Iraq and beyond. JAPANESE: HONTO (QLD) Down an alleyway hides one of Brisbane’s coolest restaurants. Guests can enjoy a share-style offering of modern Japanese, moving from raw dishes and sushi to snacks, salads and items from the grill. From intimate dinner dates to nights out with friends, Honto sets the scene for a good time. ITALIAN: DI STASIO CITTA (VIC) The Spring St outpost of Rinaldo “Ronnie” Distasio’s St Kilda sweetheart is a weird and wonderful mash-up of restaurant meets…

light up your life Add a dollop or three of Bulla Light Sour Cream to your wedges, nachos or baked potatoes, and feel that little bit more saintly. Why? It has half the fat of regular sour cream, but the same velevty smooth, creamy tang. bulla.com.au the daily grind Pretend there’s a barista living in your kitchen with De’Longhi’s Eletta Explore, which has more than 40 customisable hot and iced coffee recipes at the touch of a button. Just add your favourite beans and it’s good to go. delonghi.com grape expectations That wine collection of yours is worth showing off. So store those vintage vinos in style with the Vintec Premium Multi-Temp Wine Cellar. It holds up to 126 bottles, and can keep them all at the ideal temperature. harveynorman.com.au…

#MAKEITDELICIOUS OUR MOST-LIKED POST 1324 likes, 13 comments Citrus is a perfect full-flavoured seasonal ingredient, and can be used throughout a variety of dishes. We let lemon be the star of the show in this tasty tart with preserved cream. Find the recipe at delicious.com.au Recipe: @jobarrett Photography: @chriscourt Styling: @davidmorgan.co DESSERT SHOWSTOPPER: Entertaining with a group of friends was an absolute hit when I served dessert – tiramisu semifreddo from delicious. July 2022. The layering presentation looked amazing, the recipe was easy to follow and the flavours and taste were such a great combination. Shaneen Tinning WORTH THE WAIT: Every year I look forward to the delicious. Italian edition (July 2022) turning up in our wintery months, packed with comforting pasta recipes new and old to devour. That’s amore!…

@corbett85 ASK DANNY CORBETT about the essence of The Dolphin Hotel, and his answer is simple: good food and good times. It’s an ethos that has made this three-levelled Surry Hills institution a strong favourite for many years – for diners and Corbett alike. “I find The Dolphin so easy to work at because the team and customers are really engaging,” the chef says. “We have a very solid core offering in regards to food and also a classic brand that’s fun to follow. But diners also want new things. We take classic Italian recipes and put a ‘Dolphin’ spin on them. Sometimes it’s about keeping things old school, sometimes it’s about being new, inventive and fun. Everything works together.“ Having taken the reins of The Dolphin kitchen as part…

MONEY IS TIGHT, time is poor and we all need some inspiration for those nightly dinners. Here’s my simple primer to midweek feeds that cost less, beat stress and bring more tasty fun. PASTA & NOODLES The deal with any bland carb is to bombard it with maximum flavour, whether that’s fish sauce, chilli or soy sauce, pork fat, anchovies or olives. While I love the ease of noodle dishes that rely on pantry staples like a laksa or stir-fry, these can all be improved with seasonal, and therefore cheaper, produce. Or for a budget spaghetti arrabiata, spike the simplest of tomato sauces (tinned tomato, olive oil, garlic) with dried chilli, and top with golden pangrattato made with leftover breadcrumbs. RICE Whether you’re making Portuguese-inspired wet rice with prawns, a…

“COMBINING LEFTOVER CHICKEN WITH CRISP VEGIES, FRAGRANT HERBS AND A FLAVOUR-BOOSTING DRESSING MEANS YOU CAN HAVE THIS MEAL READY AND ON THE TABLE IN MINUTES.” SMOKED TROUT WITH SOBA NOODLES AND YUZU SERVES 4 270g packet soba noodles, cooked according to packet instructions2 tsp sesame oil1 hot-smoked trout (from supermarkets)2 tbs yuzu juice2 tbs soy sauce2 tbs runny honey1 bunch watercress, sprigs picked1 bunch asparagus, blanched, thinly sliced lengthways100g snow peas, thinly shreddedPickled ginger, to serve Toss noodles with sesame oil in a large bowl. Set aside. Flake trout flesh into large chunks, discarding skin and bones. Combine yuzu juice, soy sauce and honey in a small bowl. Reserve a large handful of watercress. Add remaining watercress to noodles with asparagus, snow peas, trout and half the dressing. Gently toss…

“THE GENTLE SWEETNESS OF PAPAYA IS ELEVATED BY THE SLIGHTLY TART PASSIONFRUIT COMBINED WITH SYRUPY TOFFEE. THE CREAM CHEESE ADDS THE PERFECT VELVETY BALANCE.” @kcoverdale PAPAYA CHEESECAKE GALETTE WITH PASSIONFRUIT TOFFEE SERVES 6 2 sheets frozen puff pastry, partially thawed1 egg, lightly beaten, for the egg wash250g spreadable cream cheese¼ cup (30g) pure icing sugar1 tsp vanilla bean paste½ red papaya, cut into thin wedges½ cup (110g) caster sugar2 passionfruit, halved¼ cup (25g) flaked almonds, toasted Preheat oven to 220°C. Line a large baking tray with baking paper. Place 1 pastry sheet on prepared tray. Brush all over with a little egg wash. Top with remaining pastry sheet, pressing to secure. Fold edges inwards to form a 1.5cm border and brush with egg wash. Prick centre of pastry with a…

EMERALD AZZURA “Jet lag has me awake at 5am, the perfect time to explore the Emerald Azzurra, a new class of luxury superyacht from Emerald Cruises, as it sails around the Adriatic Coast, from Dubrovnik to Venice. The ship is just 110 metres in length, so navigating is easy, even in my foggy state. On board, staff know you by name, and guests are busy making plans to meet for martinis at Amici Lounge (the ship’s main hub of activity) or sundowners at the open-air pool bar. Having only completed a handful of journeys, everything on board still feels new – the gym on the ‘wellness deck’ is so fresh, the Missoni towels still have tags on them. Nearby, there’s a hairdresser, sauna, spa and medical centre, while on the…

“WE HAVE A CLASSIC BRAND. BUT DINERS ALSO WANT NEW THINGS. WE TAKE CLASSIC ITALIAN RECIPES AND PUT A ‘DOLPHIN’ SPIN ON THEM.” @corbett85 PAPPARDELLE AL SUGO TONNATO SERVES 4 “This fresh egg pasta is made like a traditional carbonara, rich, creamy and very luxe but with a unique twist of tonnato sauce and finished with chives.” 1 tbs olive oil⅓ cup (65g) capers, drained, rinsed480g fresh pappardelle80g guanciale, thinly sliced100ml double cream2 bunches chives, very finely chopped TONNATO SAUCE 2 anchovy fillets, plus 1 tsp oil from the tin150g can line-caught tuna in oil, drained1 small garlic clove, peeledZest and juice of ½ lemon2 egg yolks1 tsp Dijon mustard100ml olive oil For the tonnato sauce, whiz anchovy fillets and oil, tuna, garlic, lemon zest and juice, egg yolks and…

@erinastarkey PERKS AT THE PARK Join the cavalcade at Moonee Ponds’ sprawling new corner cafe, Convoy, positioned opposite Melbourne’s Queens Park. A sunny deck and garden provide the perfect spot for sampling the brunch-friendly menu, which includes cinnamon scroll pancakes and a steak frites roll. Early morning joggers can swing by the takeaway window for a house blend coffee and sandwich to go. TABLE TALK 1 It's a remix! Matt Moran has replaced Bea at Barangaroo House with new restaurant and vinyl bar Rekodo. Head chef Patrick McDermott has put together a finely-tuned menu of Japanese food and drinks, with hits like the DIV temaki hand rolls and fontina cheese taiyaki waffles. Transition smoothly through to dessert with bruleed mango nigiri sushi. Dishes will be served up alongside a specially…

1 Inka, Canberra I This diner offers Nikkei I (Pemvian-Japanese) cuisine, and specialises in tiradto-ceviche in a lime and chilli dressing. 2 Nobu, Sydney, Perth, Melbourne With B1 restaurants woridwide, Nobu is known for blending Japanese technique with Peruvian influence. 3 Pastuso, Melbourne This colourful Peruvian restaurant on AC/DC Lane serves up six kinds of ceviche and the best pisco sours this side of the Andes. For more on the latest restaurant, cafe and bar reviews, head to delicious.com.au/eat-out…

FOR THESE RECIPES, YOU WILL NEED THE NEW MIXES FROM THE DELICIOUS. DESSERT RANGE! WE’RE EXCITED TO be adding two new mixes to our dessert range: a sweet sticky date and a zesty lemon tart. In true delicious. style, each mix has been triple-tested by our own food team, so you can feel confident leaving dessert up to us. Tag @deliciousbakeclub and #makeitdelicious to share your creations and find the full range in Woolworths stores nationally and online. STICKY DATE BANOFFEE SLICE WITH BUTTERSCOTCH SAUCE SERVES 8 STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE BASE RECIPE 1 x packet delicious. Sticky Date Pudding mix1 egg140g unsalted butter, melted½ cup (125ml) boiling water300ml thickened cream BANOFFEE TOPPING 300ml thickened cream1 tsp vanilla bean paste2 bananas, thickly sliced on an angleGrated dark chocolate,…

“MEAT AND SALAD CAN BE SO MUCH MORE THAN JUST YOUR STANDARD BARBECUE FARE. THESE DISHES ARE ALL SO VIBRANT, WITH POPS OF COLOUR AND FLAVOUR. PERFECT FOR FRESH SPRING FEASTING.” BAHARAT CHICKEN SKEWERS WITH FENNEL FATTOUSH SERVES 4 You will need 8 metal or pre-soaked bamboo skewers for this recipe. 600g chicken thigh fillets, cut into strips120ml extra virgin olive oil2 tbs baharat spice1 fennel bulb, sliced into 2cm wedges3 Lebanese flatbreads, torn into small pieces1 tbs dried oregano250g baby cucumbers, halved horizontally and sliced on an angle1 bunch of radishes, leaves removed, cut into small wedges CHIVE SOUR CREAM ½ cup (120g) sour creamZest and juice of 1 lemon½ small bunch chives, finely chopped Preheat oven to 190°C. Line a large baking tray with baking paper. Combine chicken,…

@franksdeli_bronteroad PORTUGUESE CHICKEN WITH HOMEMADE PIRI PIRI SAUCE WHEN SAMMY JAKUBIAK stumbled upon a 1950s butcher shop on Bronte Road in Sydney’s eastern suburbs, inspiration struck. “My partner Ben Kelly and I were in New York pre-pandemic and fell in love with the delis,” she says. “We didn’t plan on opening a venue in the middle of lockdown, but when we came across the space, we couldn’t help but see a New York-style neighbourhood deli.” Fast forward to now, and Frank’s, which Jakubiak established with Kelly and her brother Alex, has become just that. Like at all good delis, there’s an impressive sandwich menu (“We wanted to cover all the bases of a New York-Jewish/Italian/Aussie sandwich shop,” Jakubiak says) featuring everything from deli meats and three-cheese toasties to a secret-recipe…

This year, 2022, we celebrate 25 years of Viking. From four river ships in 1997, our fleet is now over 80 strong. Today, Viking explores all seven continents and we’re proud to have set the standard for modern river, ocean and expedition voyages offering culturally-enriching itineraries to curiosity-fuelled travellers. In celebration of our 25th anniversary, you can explore a selection of our most popular voyages with savings up to $3,000 per couple. We invite you to join us on our onwards journey so we can expand our horizons together. CITIES OF ANTIQUITY & THE HOLY LAND ROME – ATHENS or vice versa 15 DAYS | 9 GUIDED TOURS | 4 COUNTRIES SET SAIL JAN, NOV & DEC 2023 From $7,495pp in Standard stateroom SAVE up to $3,000 per couple ENJOY,…

@somestylishchick TOTAL ECLIPSE Scenic Eclipse’s much-anticipated sister ship, Scenic Eclipse II, will make its maiden voyage in Aussie waters next year. The ultra-luxe 6-star Discovery Yacht features a personal butler, pillow menu, two Airbus H130-T2 helicopters, a custom-built submarine designed for underwater viewing down to 200 metres and a seasonally led menu designed by Tom Götter. scenic.com.au LOVE BOAT The famous sailboat of italian film director Pier Paolo Pasolini, Edipo Re, is the setting for a new culinary experience at Aman Venice. The Cook the Lagoon experience begins with a mid-morning boat ride from the hotel, a selection of cicchetti (Venetian tapas), four ever-changing free-style courses dictated by daily seasonal produce and a post-lunch lagoon tour. aman.com IN PORT Sydney’s own Carnival Splendour is finally back on deck this month,…

THE DELICIOUS. 100 IS BACK! After a two-year hiatus, we are excited to share this list of the hottest restaurants in New South Wales, Victoria, South Australia and Queensland with you. Inside, you’ll find a snack-sized version, including the top five restaurants in each state as well as a sample of our special award winners, from most sustainable to best value. These restaurants are the cream of the crop, offering the most exciting, generous, innovative and – most importantly – delicious dining experiences in the country right now. Our team of dedicated reviewers has spent the past year dining at all the hot new tables in town, and revisiting old favourites, to bring you the top restaurants on a plate. We’ve visited far-flung locations, scored impossible reservations and even taken…

1 RESTAURANT BOTANIC The enclosed rotunda at the heart of the Adelaide Botanic Gardens has been updated in design, including a new open kitchen that juts into the heart of the restaurant. This is the stage for a team led by executive chef Justin James, who has added to his repertoire using the natural pantry of the garden, weaving these ingredients into plates that are intricate and inspiring. It’s a Magical Mystery Tour from start to finish. 2 ARKHÉ When the world seems weary, cynical and distracted, you can walk into arkhé and the planets start to realign. The welcome is warm, the mood upbeat, the sense of a large team working with common purpose reassuring. For those entranced by the theatre of the kitchen, by food in all its…

MOST SUSTAINABLE ELSKA (QLD) Elska is a restaurant that takes the ordinary and twists it into the unbelievable. The intimate, 12-seat, degustation-only fine diner is headed by chef/owner Nathan Dunnell, who is passionate about showcasing sustainability throughout every one his 14 or so courses. This may include the “offcuts” of cobia mashed into a patty for a tasty little fish sandwich, or pig offal made into pâté. With bold ideas and brave concepts, Elska is for the adventurous diner. CHEF TO WATCH ROSHEEN KAUL FROM ETTA (VIC) Chef Rosheen Kaul’s skewer of greenlip abalone and lardo is a genius marriage of glistening flame-grilled backfat and briny mollusc, served on a gleaming nacre shell with a drop or two of special sauce. This is why we eat out, surely, to be…