Indholdsfortegnelse for October 2024 i delicious

MEAT-FREE MONDAY: Lucy Nunes’ mushroom quiche, p 72 OR Tom Walton’s spring greens risotto, p 86 TRAYBAKE TUESDAY: Yotam Ottolenghi’s puttanesca-style salmon traybake, p 96 ONE-PAN WEDNESDAY: Tom Walton’s one-pot Moroccan silverbeet & chicken rice, p 89 PASTA THURSDAYS: Dominic Smith’s pesto spaghetti salad with baby truss tomatoes and burrata, p 72 OR Tom Walton’s pasta primavera, p 90 FRIDAY ‘FAKEAWAY’: The Studds’ haloumi schnitty with potato salad, p 40…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,973 LIKES, 2,986 COMMENTS While the Olympics might be over, the legend of the chocolate muffin lives on. And you were all going for gold on this one – our version of the famed chocolatey treat was one of our most-liked recipes ever. Find the recipe at delicious.com.au RECIPE: @foodie.lucy22 PHOTO: @alanjensen STYLING: @vivienwalshstylist LETTER OF THE MONTH… I decided to treat myself after a crazy week with a copy of delicious. magazine, and what surprise and delight to see Kabul Social featured! (July 2024) I can’t keep away from the Wynyard restaurant; the food and people make the whole experience delightful and soulfully fulfilling. Thank you for shining a light on this incredible team. And Marion Grasby’s dan dan shepherd’s…

An iconic pastry from Rome is now winning hearts here in Australia. Have you said ‘yes’ to maritozzi yet? Read our puff piece on why this Italian cream bun is having a moment right now. WHAT’S HOT: If you see someone in Italy with cream on their nose, now you know why. They’ve probably just eaten a maritozzo, a football-shaped brioche bun, sliced open and stuffed with billows of vanilla cream. Honour the tradition by eating it for breakfast (yes, this is officially a morning food) with a cappuccino on the side. SWEET HISTORY: Almost as eternal as the city itself, maritozzi dates back to the Middle Ages, when it was commonly given by men (marito meaning husband) to their future wives. As legend has it, a man would give his…

Haloumi is everywhere, from supermarket delis to the vegie burger at your neighbourhood cafe. Rather unfairly, it has the reputation of being a rubbery, salty slab of cheese that squeaks. That’s because most brands on the market are mass-produced and made from cow’s milk. But it doesn’t have to be that way. To help you experience its full potential, we’re sharing the secret to sourcing the most authentic and mouth-watering version. Look at the ingredients and grab one made with both sheep and goat’s milk, if possible. The goat’s milk adds a lemony tang, while the sheep’s milk allows for a beautiful, crispy golden crust to form. Aim for a halloumi – with a double ‘L’ – that’s been made in Cyprus, as it now has PDO (Protected Designation of…

No matter how close Lune Croissanterie comes to the stratosphere, founder Kate Reid still gets a kick from seeing her creations in the wild. “Whether I’m in Fitzroy, the city, Brisbane, Melbourne Airport – any myriad of random locations – when I spot someone walking past holding a little brown paper bag emblazoned with the Lune logo, it still gives me a the biggest thrill,” she says. Aerospace engineer-turned-baker Reid might not be applying all her training (“It’s not like we put our croissants in a wind tunnel to test their lift and drag coefficients”), but an engineer’s mindset has helped Lune reach peak velocity, with a state-of-the-art site opening in Sydney’s Rosebery next month, just after Lune’s 12th birthday. To mark it, Reid shares a celebratory use of leftover…

“As with all the best aunties, Auntie Pauline wasn’t really an auntie. She was a friend of Helen’s family who migrated to Australia from Malaysia at the same time as them. They would meet in the park, play cricket and barbecue meat on the public grills. What was being grilled varied – chicken wings or thighs were a favourite, prawns also – but the marinade was too good to change. Make more of the marinade than you need, if you like: it freezes well for future use. Serve this with a big green salad.” “There are peanut sauces and there are peanut sauces. Then there is Helen’s peanut sauce. It takes a bit longer to make than versions that use peanut butter, but it’s worth it. Make more than you…

SUITE STAYS 1. A luxury resort on water, the Four Seasons Explorer is now weaving its way between UNESCO World Heritage islands and breathtaking lagoons in the Palau archipelago. With only 11 accommodations on board, guests have privacy and flexibility, with no minimum stay and a daily changing offering, depending on the cruise route. fourseasons.com 2. Just 45 minutes from Paris, Abbaye des Vaux-de-Cernay brings a new kind of hospitality to Northern France. Taking inspiration from the great country houses of Britain, but with a Parisian twist, this grand 145-room home is set on 185 acres of unspoilt countryside. It boasts three restaurants, and interiors by Cordelia de Castellane – the artistic director of Dior Maison. abbayedesvauxdecernay.com CRUISE REPORT In 2025, Cunard will bring the third edition of its much-loved…

Why is this place special? Colombia holds a special place in my heart. It was my home for more than 10 years, and my family still lives in the Colombian city of Medellín. The memories I have from this place are truly priceless – from the delicious food to the majestic mountains, and most importantly, the vibrant culture and warm-hearted people. Colombia is just magic. The entire country is steeped in history, with Cartagena being a particularly enchanting spot. Its colourful architecture and charm make it a dreamy place that is hard to describe in words. Where to stay: For an unforgettable experience, I recommend staying in the historic quarters of Cartagena. Boutique hotels in this area, often housed in restored Spanish colonial houses or old monasteries, are incredible. One…

“A lovely classic combination. I get excited when asparagus comes into season, and this is one of my favourite ways to serve it: lightly blanched and chilled, with a classic gribiche. We’ve also made the addition of marinated white anchovy, or boquerones.”– James Cole Bowen For those who couldn’t make it to Europe this northern summer, take heart: there’s a new little slice of the French Riviera right here in Australia. Gibney, an opulent fine diner overlooking the beach in Cottesloe, WA, opened in May this year, and its stunning ocean views, colourful terrace umbrellas and sumptuous dining room are bringing some serious Mediterranean seaside vibes. “It’s funny, because we didn’t originally go down the French route from a design sense,” says Gibney’s owner, restaurateur George Kailis. “It just turned…

CURATED BY REBECCA BUTTROSE: @rebecca_buttrose…

THE AIR FRYER, the microwave and the rice cooker. They are the holy trinity of quick and easy midweek meals – the three pieces of cheap kitchen equipment that can help make feeding friends and family a little less painful. Especially if you’re only cooking for a few people, and that usual time-friendly mega traybake will just give you too many leftovers. THE AIR FRYER It took me a while to accept the air fryer into my life, but once I did I never looked back. It makes the best glossy-skinned chicken wings. And whether it’s a few fillets of crumbed fish, tandoori chicken skewers, stuffed chicken breasts, spring rolls or schnitzel or pork belly bites, the air fryer is your best friend if there’s only a couple of you.…

Home might be where the heart is, but these days, entrepreneur Alyce Tran believes it’s also where the party is. “I like to have friends over,” she says. “Sometimes it’s easier to catch up with them properly at home, rather than at a restaurant where we might only get allocated, say, a two-hour time slot.” The co-founder of candy-bright cult Australian homewares brand In The Roundhouse, Tran is based in London at the moment, but always looks forward to getting back to Sydney, where she can put on a spread in style: “I don’t get to entertain in London, as my flat is just way too small!” she admits. In The Roundhouse’s colourful serveware strikes a balance of looking cohesive without being matchy-matchy, and the colourfully quirky themed designs are…

ANNABELLE’S ASPARAGUS TWO WAYS WITH CHEDDAR CURD SERVES 6-8 4 bunches asparagus, trimmed2 tsp extra virgin olive oilBaby mustard leaves and toasted sliced sourdough baguette, to serve CHEDDAR CURD 50g strong cheddar, finely grated on a microplane (we used Long Paddock Cheese Granite cheddar)2 eggs1 ½ tbs pure cream VELOUTÉ 2 tsp extra virgin olive oil20g salted butter1 small white onion, finely chopped100ml vegetable stock40g baby spinach1 ½ tbs tarragon leaves2 tbs creme fraiche1 tsp lemon juice LEMON DRESSING ¼ cup (60ml) lemon-infused olive oil1 tsp each lemon juice, white wine vinegar and caster sugar For the curd, place all ingredients in a small saucepan over medium-low heat and whisk continuously for 12-15 minutes, until combined. Season, and use a handheld blender to whiz until smooth. Strain through a fine…

Cheesecake for breakfast? Why not? Irish-born pastry chef Aoife Noonan believes you should always start your day with something substantial and delicious. “I have a Masters Degree in Nutrition, which seems ironic for someone who feeds people sugar for a living,” she says. “But eating is not just about nourishing your body – it’s about pleasure and enjoyment.” Amen to that. And breakfast cheesecake is just the beginning. Here, you’ll also find Noonan’s Cherry Ripe-inspired cheesecake, our cover star limoncello meringue cheesecake, and even an Earl Grey tea & toast cheesecake, inspired by her childhood breakfasts of a big mug of tea and a slice of hot, buttery toast. “Cheesecake is like Goldilocks’ perfect porridge,” she says. “Not too sweet, not too soft, with a fluffy texture that coats the…

Etched into the base of Mount Parnassus in central Greece, the archaeological site of Delphi still enthralls. During the 8th century BC, pilgrims flocked here seeking answers from Apollo and his cryptic priestess. “Listen carefully to what the place has to offer,” says our guide, suggesting we mull over our own burning query. Closing my eyes, a question forms: How will I fare on this cruise? Opening them, a beam of light bounces off a stone altar and a cat almost identical to my own rubs against my legs. Good omens, I think, until a gaggle of noisy schoolchildren shatter my reverie. The oracle was right, though. My Ancient Mediterranean Treasures cruise aboard Viking Saturn proves engaging and enormously rewarding. The eight-day sailing hops from Athens to Istanbul, and is…

Here at delicious. it’s no secret that we love the big occasions (mostly when they involve the preparation and consumption of copious amounts of food). But that’s not to say we don’t relish what comes in between. The early days of spring, with the tentative shedding of layers and heady scent of greenery in the air, offer a much-needed pause before the madness of summer and festive goings-on. In the kitchen, too, it’s a chance to embrace new-season produce and leave heavy winter cooking behind, and each year around now, we see our readers gravitate towards the fresh, the fast and the low stress. This issue is dedicated to that easy, green mindset, full of recipes designed to carry you through from midweek mealtimes to casual Friday dinners and the…

“He drinks a whisky drink, he drinks a vodka drink; he drinks a lager drink, he drinks a cider drink…” And that’s where they lost me. The lyrics for ‘Tubthumping’ by Chumbawamba are enough to put anyone off drinking for life. Be grateful I didn’t include the entire song. Having said that, I have almost certainly seeded that irritant in your mind for the rest of the day. My point is that I always associate that song with cider – particularly foreign, sickly sweet, over-processed, apple-cordial-style ciders that came with the ‘boutique’ Euro cider craze a few years back. This craze was unfortunately paralleled with the equally un-enjoyable ‘Euro trunk’ swimsuit craze. Personally, I found both unpalatable. Then about a year ago, I came across Small Acres Cyder from Orange…

Being an island girl, I love fried fish, and this little fish is one that can be underestimated. Whitebait is like the hot chips of the fish world – when you start, you can’t stop, licking your fingers after every bite. A whole crunchy whitebait can be inhaled like you’re a seagull with a chip, snatched out of someone’s hand at the beach. They’re a great snack that works well with a variety of condiments. But they’re only in season for a short time each year. Just when you think that the whitebait is the star here, adding some lemon aspen to a very easy aioli creates a truly addictive flavour – you’ll find yourself wanting more than you can handle! My love affair with lemon aspen stems from picking…

The notion that you don’t win friends with salad has haunted me and my fellow vegelantes (vigorous vegetable-lovers) ever since Homer Simpson used this fateful line in an ep about Lisa going vegetarian. True, the ’90s – when that episode of The Simpsons aired – were not kind to salads. Limp lettuce, fat-free dressings, too many sundried tomatoes… it’s no wonder people weren’t lining up to give salad a rap. But times have changed, as has the definition of what a salad can be. No longer merely a bowl of leaves, Salad 2.0 can be just about anything you want it to be. Food should make you feel good: when you buy it (or grow it); when you cook it; when you serve it to family and friends; when you…

“This risotto is as nourishing as it is delicious, with its vivid greens so inviting! It’s the perfect one-pan recipe for an easy weeknight dinner, or when you want to impress on a special occasion. If you want to go all out, sear some scallops and serve them with the risotto.” “I call this a ‘statement dish’. Serve it up at brunch in the middle of the table and everyone will be blown away! If you don’t have a pan that can go in the oven, after cooking the greens and lentils, transfer to a baking dish and crack the eggs to bake. Alternatively, poach the eggs and lay them over the greens, then complete the recipe.” How did baby spinach become the default quick-and-easy green when it so often…

In his family memoir, Sri Lanka-born author Michael Ondaatje calls his homeland a ‘miniature’: “Drive ten miles and you are in a landscape so different that by rights it should belong to another country.” The tear-shaped island dangling off the bottom of India is smaller than Tasmania, yet has weathered an oversized share of hardships, from civil war to bankruptcy. What awaits visitors now, however, is a nation overflowing with cultural and natural diversity, with the laid-back charm of a tropical island and a cuisine abundant in spice and fresh equatorial produce. The south coast is the epicentre of a tourism renaissance, packing so much of what’s intoxicating about Sri Lanka into an accessible escape for travellers of any budget and bent. Venturing east to west between sister resorts, I…