Indholdsfortegnelse for May 2019 i delicious

ONE OF THE BEST , and most rewarding, trends I’ve seen emerge over the past few years is the rise of baking. I know, you may be thinking that baking has always been popular, and this is true. It’s been one of my favourite things for my entire life: the smells, the textures, the tastes, the creativity and exploration, as well as a way to spend time with my nanna, my mother and, eventually, my children. What has changed, though, is the emergence of an eclectic and exciting undercurrent of renegade bakers doing creative, interesting things. Taking baking to the next level, yet respecting the proven chemistry of the ages. Think the punk pink-mohawked Anna Polyviou, who uses graffiti and humour as inspiration; or self-confessed ‘sneakerhead’ Andy Bowdy, who modernised…

TOFFEE APPLE CAKE WITH APPLE MAPLE CARAMEL SERVES 12 42/3 cups (700g) self-raising flour 2 tsp ground cinnamon 1 tsp ground nutmeg 500g unsalted butter, chopped, softened 600g caster sugar 6 eggs 2 tsp vanilla extract 1 cup (250ml) buttermilk 4 apples, peeled, coarsely grated 1 cup (250ml) apple juice 1 cup (250ml) maple syrup Edible dried rose petals (from gourmet food shops), to serve TOFFEE APPLES 2 cups (440g) caster sugar 6 small gala apples 1/3 cup (55g) roasted almonds FILLING 750g cream cheese, softened 185g unsalted butter, softened 13/4 cups (210g) pure icing sugar, sifted 1/2 tsp ground nutmeg 1 tsp vanilla extract Preheat the oven to 160°C. Grease two 23cm round cake pans and line base and sides with baking paper. Sift flour, cinnamon and nutmeg into…

“There are the most amazing swordfish off Mooloolaba and the east coast,” says Heidi Walker of Walker Seafoods (pictured above with husband and company CEO Pavo), the only swordfish fishery in Australia to be certified by the Marine Stewardship Council – ensuring the strongest standards of sustainability. “Everything is line caught, we focus on cold chain, getting it off the boats quickly and then getting the fish where it needs to go.” That final destination is important to Walker, too. “I want our fish to stay in the country and go to our chefs, so people in Australia can enjoy it. Our chefs are world class and I want to give them world-class products. “People think we’re a big company, but we’re not. It’s my partner and me, and we’ve…

• FETA “We always have feta in our fridge, it’s a kitchen staple and it’s so versatile. I love it sprinkled over roast vegies, salads or pies, but it’s great on anything. I like soft whipped goat’s feta, like the one from Meredith Dairy (a delicious. Produce Awards winner).” • TOMATOES “I don’t know anyone who doesn’t love tomato, and generally people buy lots of them, unlike, say, a pineapple. Quite often when you make a ragu from leftover tomatoes, it’s done in a pot on the stove and when the tomato leaks, the juices stay in the pot. But by roasting them, it evaporates out and dries up, giving them a slower roasty element rather than a stewy one. Queensland tomatoes come through in the winter, and Noosa Reds are a…

BIVALVES HAVE BEEN an important source of food and shelter in coastal settlements since precolonial times. In Port Lincoln, SA, home to delicious. Produce Awards medallist Kinkawooka Mussels, there is evidence of mussel and oyster middens dating back 6000 years. In the early days of white settlement, large ships had to navigate Sydney Harbour’s vast oyster reefs, which acted as marine kidneys, filtering pollution. Today, researchers estimate that almost all natural shellfish reefs in NSW have been wiped out. The good news is that the best thing you can do is hightail it to oyster happy hour. OceanWatch Australia’s Living Shorelines initiative is transforming the 3000 tonnes of oyster shell waste generated by the NSW hospitality industry each year to rebuild reefs, bagging shells in coconut fibre to strategically peg…

“A jar of pesto has to be one of the most versatile things to have sitting in your fridge. Readily available to purchase from supermarkets and delis, it’s easy to go down the store-bought path. We guarantee that when you whizz a batch of our pesto in your food processor, you will never opt to buy a jar again. Pesto has to be one of the easiest and quickest things to make, and the secret to creating a perfect pesto is using the best quality ingredients. The freshest herbs, a beautiful quality Pecorino or Parmesan cheese, and a great quality salt like Maldon Sea Salt. This pesto is perfect through a pasta, or for flavouring a piece of steak or chicken. It is also beautiful tossed through a salad, or…

A: I didn’t get the memo that this is the Fawlty Towers issue of delicious. Duck a l’orange . Really? C: I wanted to bring in the orange because I grew up on Raymond Blanc’s duck a l’orange and it was a classic. A: The reason I chose duck is because I reckon nine out of 10 people wouldn’t know how to do duck confit. But if they were to follow some easy steps, they could do it. But you’ve trashed it with orange. C: 2019 is not about being beige. Let’s add some colour. It’s the year of the delicious rainbow of flavour! A: Isn’t duck a l’orange from the ’70s? C: Will you listen? First I’d make a mix of salt, sugar and a bit of five spice.…

“These spiced, enriched yeasted buns are typically Swedish, although similar variations are popular throughout Scandinavia.” “I USUALLY BASE my travels around eating,” says Michael James of his and wife Pippa’s motivations. “Anywhere we land, the first questions are always ‘Where are we going to eat?’ and ‘When can we get there?’.” Once those questions are settled, the rest of the itinerary can be organised, the much-lauded baker adds, “although sometimes an entire trip is planned around scoring a coveted table somewhere fabulous”. “Picking my favourite bakeries is a bit like being asked to choose my favourite child – it is so hard to narrow this list!” he continues. “There are so many beautiful bakeries in Australia, such as Small World in Langhorne Creek, South Australia, Staple Bread in Sydney, Apiece…

FENNEL-CRUSTED SALMON WITH LEMON CREME FRAICHE SERVES 4 A fennel salt crust gives this roast fish both fragrance and texture, while roast lemon cuts through the richness. “AS THE NIGHTS DRAW IN, IT’S HARD TO GO PAST A NOURISHING, COMFORTING ROAST. THE BEAUTY OF THESE RECIPES IS THAT YOU CAN SIT DOWN TO THEM ANY DAY OF THE WEEK.” 1 small lemon 800g sweet potato, scrubbed, thinly sliced into 3mm- to 4mm-thick rounds 10 unpeeled garlic cloves 1/3 cup (80ml) extra virgin olive oil, plus extra 2 tbs to drizzle 2 tsp fennel seeds 1 tsp black peppercorns 1 side (800g) skinless salmon fillet, pin-boned 200ml creme fraiche 1 baby fennel bulb, thinly shaved (we used a mandoline), fronds reserved Mint and flat-leaf parsley leaves, to serve Preheat the oven…

“THIS CAKE WORKS BEAUTIFULLY WITH F RM PERSIMMONS IN PLACE OF THE APPLES.” – PHOEBE WOOD HONEY, APPLE & JASMINE TEA CAKE SERVES 8 165g unsalted butter, softened, plus extra 20g melted 1 cup (220g) caster sugar, plus extra 2 tbs 2 Pink Lady apples, sliced horizontally into 2mm-thick slices 1 tbs loose jasmine tea leaves 1 tbs runny honey Finely grated zest of 1 lemon 1 tsp vanilla extract 3/4 cup (180g) sour cream 3 eggs 13/4 cups (260g) plain flour, sifted 1/2 tsp baking powder, sifted 1/2 tsp bicarbonate of soda, sifted JASMINE HONEY SYRUP 2 tsp loose jasmine tea leaves 1/4 cup (60ml) runny honey Juice of1/2 lemon Preheat oven to 170°C. Brush a 4-cup (1L) pudding basin with extra melted butter. Line the base with a…

TOUGH Rated IPX7 (they can survive up to 30 minutes in water under a metre deep), these Jaybirds are great for outdoors runners. POCKET-SIZED Small enough to fit in the palm of your hand, the Lexon Mino speaker makes playing music for the masses (well, at least a few of your besties) completely portable. WIRELESS Perfect for Apple users thanks to the inbuilt Apple W1 chip that makes switching between multiple devices a cinch. Music lovers in general will love the 22 hours of tunes on one charge. BLUETOOTH Take the party anywhere with the impressively loud and detailed 360° sound of the Ultimate Ears Wonderboom. Pair up to eight Bluetooth devices and connect two simultaneously for the ultimate DJ battle. NOISE-CANCELLING These Bose headphones regularly win five-star reviews for…

THE BEACH BOYS sang about a place called Kokomo, “that’s where you wanna go to get away from it all”, and although these famous lyrics didn’t actually inspire the ethos of Fiji’s most luxurious private island, they could have. The epitome of privacy, luxury and space, it’s interesting to learn Kokomo was actually named after its Australian owner’s – the billionaire property developer Lang Walker – first dinghy! Kokomo is a 45-minute seaplane ride from Nadi. As you fly over the vivid blue streak of Astrolabe Reef – the fourth largest in the world – there are few more picture-perfect settings in which to land. The property sits on the edge of the Kadavu Island Group; 56 hectares of lush rainforest and white shores surrounded by sea the most perfect…

covetable collection The ‘Sicily is my love’ collaboration between famed Italian brands Smeg and Dolce & Gabbana brings couture to the kitchen. The new stand mixer, available soon, is the epitome of style, art and fashion. Visit: sicilyismylove.com.au always in season Offering quality food ranges driven by an obsession with flavour and freshness, David Jones Food has everything you could need for a delicious dinner, a soirée with friends or the ultimate foodie gift. Visit: davidjones.com/food thai’d and tested Made from a traditional blend of tamarind puree, shrimp paste and salted radish for perfectly balanced flavours of sweet, sour and savoury, Valcom Pad Thai paste makes authentic Thai cooking at home a breeze. Visit: woolworths.com.au the sweetest things A whole hazelnut covered in creamy gianduja and coated in dark chocolate,…

NEW YEAR, NEW FLAVOURS: I’m so blessed to live with my family in such a diverse and embracing country. My parents eagerly try new cuisines and cultural celebrations. I, too, have a great love for cooking (and eating) new foods – and scrapbooking my faves! Chinese New Year is such fun, and I love the delicious. take (February 2019) on such a wondrous celebration. Kaz Reimann DESIGN DELIGHT: Congratulations to the delicious.  photographers and artistic team for presenting us with outstanding food photography that elevates a recipe from a list of ingredients to something inspirational. The vibrant colours and framing seduce the reader to join the culinary journey each issue. I particularly loved November 2018’s Hand Picked – the Indian culinary experience presented by Jessi Singh. The presentation was so…

SWEET DELIGHTS Classic chocolate chunk cookies, p 62 Cardamom brownies with sweetened condensed milk ice cream, p 50 The ARC ‘Snickers’, p 106 “If you are a chocoholic like I am, this menu is an absolute winner! Whether you’re entertaining or just getting cosy in your favourite pair of Ugg boots, these chocolate delights are the best way to get through the winter. I just can’t say no to a brownie!” Lauren de Sousa, Art Director AUTUMN BAKING Pumpkin & Stilton galette, p 71 Joh Jos Prum 2016 Zeltinger Sonnenuhr Riesling Spatlese Garlic roast chicken with creamy parsnip mash, p 88 BK Wines 2018 ‘One Ball’ Chardonnay Apple tarte Tatin with cinnamon ice cream, p 84 Claus Preisinger Ancestral’ “While the onset of cooler weather brings the temptation to slide…

VEGETABLE & FETA POT PIES SERVES 4 1.25kg mixed vegetables (we used sweet potato, fennel, red onion, zucchini and parsnip), chopped 1/3 cup (80ml) extra virgin olive oil 3/4 cup (150g) feta, crumbled 1 tsp ground coriander 1/2 tsp dried chilli flakes 1 cup mixed herbs (we used flat-leaf parsley, dill and tarragon) 1 cup (250ml) pure (thin) cream Finely grated zest of 1 lemon 1 x 375g sheet frozen all-butter puff pastry, thawed 1 egg, lightly beaten 2 tsp white sesame seeds Preheat oven to 200°C. Place vegetables in a single layer in a roasting pan, drizzle with oil and season. Roast for 1 hour or until tender and lightly caramelised. Cool completely. Reduce oven to 180°C. Combine vegetables, feta, coriander, chilli, herbs, cream and lemon zest in a…

GET SET If you’re a keen entertainer, you’ll know that when it comes to creating memorable occasions, the food and, of course, the company are important. Add to this, the way you dress the table. From the china to the cutlery you choose, the table setting is a way of showing your style. Whether you’re a fan of classic china or more modern statement pieces, picking the perfect tableware is now easy thanks to the curated collection of homewares at David Jones. DINE LINES The striking collection features a range of looks, such as Australian-made, glazed stoneware from the new David Jones Dinnerware by Robert Gordon Australia line, Salt&Pepper’s handmade ‘Nomad’ pieces, and Dinosaur Designs’ sculptural resin must-haves. The high-quality, specially selected collection is available at David Jones stores, where…

DESSERT HAS THE power to make us go weak at the knees and there is no denying the fact that a fabulous sweet treat is a befitting end to any meal. It makes it even more spectacular when east meets west, which is where this month’s recipe comes in. I have taken a classic dessert cheesecake and dressed it up with Indian flair. The use of Indian flavours creates something a little different yet familiar at the same time. In this case, I’m using an ingredient that’s incredibly popular in both savoury and sweet dishes in India and throughout Asia – jaggery. When you marry the flavours of jaggery and cheesecake, you are in dessert heaven! If you haven’t heard of or seen jaggery in the flesh, it’s an unspun,…

MY LOVE OF baking all started when I shared a house with a young woman who was romancing her farmer fella to the aisle using baked goods as her cattle dog. I’d awake on a Friday morning(ish) to the aroma of fresh yo-yos or chocolate Afghan biscuits and rise, drawn towards the kitchen by this siren’s song. Where they should have been, however, was just an empty cake rack, still slightly warm, and some crumbs. The baked goods were already halfway down the freeway to the farmer, neatly tucked in a battered old cake tin. Not even one left behind for the flatmate. So thoughtless… I’d make a soothing cup of milky tea to calm myself, but that just made it worse, my fingers twitching without anything to dunk. The…

1. TARTINE, SAN FRANCISCO Chad Robertson and Elisabeth Prueitt’s San Francisco bakery is an icon for good reason; they have really put good bread on the map. It’s a must-visit for any baker. 2. ELMORE MOUNTAIN BREAD, VERMONT Andrew Heyn and Blair Marvin have combined their dynamite skills to create an exceptional small bakery. All their breads are made with local grains, milled in their custom-built stonemill. 3. E5 BAKEHOUSE, LONDON A groundbreaking bakery in London, using mostly UK grain, milled fresh on site. They also roast their own coffee. 4. JUNO, COPENHAGEN This tiny bakery produces an equally tiny range, but everything is delicious. Their cardamom buns and Viennoiserie range are so tasty. 5. LODGE BREAD, LOS ANGELES These guys offer great breads and pastries made from freshly milled…

FLAKY TART PASTRY MAKES 700G Begin this recipe at least 3 hours ahead. “THE SECRET TO A GREAT TART IS CHOOSING HERO INGREDIENTS THAT HAVE A PERFECT MATCH: POTATO AND ONION, BEETROOT AND BRIE… THE COMBINATIONS ARE ENDLESS.”Phoebe Wood, Food Director 22/3 cups (400g) plain flour 200g cold unsalted butter, chopped 1/4 cup (60ml) apple cider vinegar Toss flour, butter and 1 tsp salt flakes in a bowl to coat. Roughly cut up butter with a small knife, leaving plenty of big pieces. Combine vinegar and1/3 cup (80ml) iced water in a jug. Add to flour mixture and, stir to combine. On a clean work surface, gently knead until dough comes together. Enclose in plastic wrap and chill for 3 hours. LEMON THYME, MASCARPONE, PROSCIUTTO AND TOMATO SERVES 6-8 1…

THE TOWN’S MID-CENTURY AESTHETIC AND GLAMOROUS NOSTALGIA MAKE IT A GROUND ZERO FOR ENJOYMENT. With its audacious history as an off-the-grid playground for Hollywood stars in the ’40s, ’50s and ’60s, and as a creative hub for bohemians pulled into the desert by its healing spa waters and creative energy, Palm Springs is a storied escape, in close proximity to Los Angeles, at the tip of the Coachella Valley. Today, the studios may no longer be calling Frank and Marilyn back to the set for filming in-between whisky sours, but the town’s preserved mid-century modern aesthetic and glamorous nostalgia, combined with a new wave of artists and entrepreneurs drawn to the space and solitude of the desert, make it a ground zero for enjoyment. Whether you’re exploring the manicured suburb…

SOARING ABOVE PACIFIC PLACE , an upmarket lifestyle complex in Hong Kong’s Admiralty neighbourhood, The Upper House Hotel is all about understated luxury and serenity, far from the hustle and bustle of the city’s sensory overload. As I make my way up to my home away from home, a soothing scent of ginger and verbena fills the air. There is no ‘checking in’ as such (who knew no paperwork could be so freeing!); instead, I am guided by a personal greeter past a lush lawn (a rarity in Hong Kong) flooded with natural light. An elevator that instantly calms with its gentle chimes whisks me up to the zero-rush zone of my suite. The luxury hotel by design superstar Andre Fu has 117 spacious rooms, and the aura of calm…

THERE’S A PALPABLE sense of freedom in Hamburg. Indeed, even the rambling boulevard ‘Grosse Freiheit’ (Great Freedom) is named as such. Echoes of the city’s maritime history can be felt everywhere – the distant groan of a fog horn, its maze of canals flowing into the Elbe River, and a mix of pan-European influences from centuries as Germany’s largest port. This outward-looking mentality is reflected in Hamburg’s food scene, which offers everything from French haute cuisine to hip Nordic eateries, Portuguese street food and centuries-old German specialities. With its focus on high-quality ingredients and fresh seafood, the city has become a magnet for talented regional chefs, and now boasts 27 Michelin-starred restaurants. Perhaps the grandest symbol of Hamburg’s freedom is its new concert hall – the instantly iconic Elbphilharmonie. Built…

IT’S CHICAGO, BABY! Home of the famous Chicago Bulls and the great Michael Jordan. And how about the amazing, the incredible Luc Longley, who played alongside Jordan? And Luc’s beautiful foodie wife, Anna Gare. This is all potentially helpful information for quiz night at your local. Okay, first up, Chicago is a massive city and, yes, it’s super windy. Stay at the awesome hotel St. Jane (230 N. Michigan Ave). The concierge is brilliant and the building is spectacular. It’s also close to loads of great places – including the ‘silver bean’ (Cloud Gate sculpture), which is a must-visit. Also, you have to go for a morning walk along the river, especially if you’re jet lagged! To eat, try The Publican (837 W. Fulton Market). They have great cured meats…

CHEESE PLEASE It’s an obsession. I have just done a course in cheesemaking, so it’s only going to get worse. [I’m a fan of] Marcel Petite Comté, Époisses, as well as great local ones like Edith or Charleston from Woodside Cheese, and Barossa Artisan La Dame. SWEET AS I never say no to a piece of chocolate like Haigh’s rocky road. But if we are talking serious chocolate, I can’t go past beautiful couverture [brands] Valrhona, Amedei or Michel Cluizel. TOP TIPPLES Vermouth, especially rojo (red) vermouth from Yzaguirre, and I love a Negroni before or after dinner. GLASS HOUSES I love big, fine balloon glasses for wine, something that enhances the experience of the wine. The touch, the feel, the swirl. TABLE MANNERS My wife, Mandy, likes plates from…

WE’RE LAUNCHING DELICIOUS. Bake Club! And to celebrate, dessert rockstar Anna Polyviou, executive pastry chef at Shangri-La Hotel, Sydney, is throwing the ultimate sweet-indulgence party in the hotel’s 36th-floor Altitude restaurant. The Punk Princess of Pastry has curated a special bake club launch party menu, and with a DJ on the decks, it’s sure to be a night of outrageous fun. The evening kicks off with espresso martinis created by Anna, together with various sweet and savoury welcome snacks. Then come individual serves of her incredible creations, plus a cheese course to add a savoury note, followed by more tempting surprises in the ‘garden’. A selection of sparkling wines from Chandon will be paired with Anna’s creations and every guest will go home with a goodie bag of treats.…

@mikebennie101 @mikebennie101 LAMB RACK: PAUL OSICKA OLD VINES CABERNET SAUVIGNON 2017, $50 Old-school-good-school, fuller-flavoured red wine from one of Australia’s great family estates. This is all dark berry and plummy fruit with a whiff of eucalyptus and judicious oak seasoning. Pitch-perfect with lamb roast. FIELD MUSHROOMS: FARM HAND SHIRAZ 2018, $16 From certified organic vines, this is a juicy, bright and slurpable red of sweet-ripe fruit character, ideally matched to more savoury gamey-flavoured dishes, though it drinks a charm in its own right. GARLIC CHICKEN: WALSH & SONS RAINBOW WHITE 2018, $20 Skin-fermented white wines, aka orange wines, work a treat with garlic-laden dishes. This wild-edged expression is vivacious in herbal and citrus scents and flavours, with just-right pucker in the palate to match with the juicy…

“AT THE MOMENT I’m really heading off in this Middle Eastern direction, where everything is very floral or very sweet and nutty.” Thalia Ho, self-taught baker and creator of the successful Butter & Brioche blog, is describing how a love of travel – when not dividing her time between Brisbane and Sydney – influences the direction of her cooking. “I think baking in particular has such power to take you back to a place and back to a memory – that’s what it’s all about for me,” she continues. An artistic upbringing also helps drive the young baker. “I was raised very creatively; it’s always been an outlet of expression. For me that’s really what food is – it’s how I communicate my emotions, an artistic release. “More and more,…

DID YOU KNOW that caviar has lifting, firming and nourishing benefits for your complexion? “I knew caviar was good for my belly, but turns out it’s pretty special for your skin, too,” says Guillaume Brahimi on a recent afternoon in Sydney. The good-humoured, French-born chef was hosting an event for beauty brand La Prairie, where the rarefied roe was on the menu and on the mind. “Is it expensive?” he asks rhetorically, referring to Sterling and Ossetra varieties. “Yes, but for special occasions it’s worth it.” Though he is known for his meticulous Paris-style bistros, in Sydney, Melbourne and Perth, Brahimi has a more casual approach to off-duty entertaining. “No one wants a 20-course degustation at your home,” he says. “And let’s not forget the fun factor.” The breezy repast…

ELEVATED BUT APPROACHABLE. That’s how Alanna Sapwell, head chef at Brisbane’s ARC, describes the food she and her hand-picked team are serving at the new arrival to the city’s Howard Smith Wharves precinct. And it’s an approach clearly finding favour in the booming Queensland capital: the spectacular Anna Spiro-designed restaurant and wine bar has proved a huge hit from day one. “We really want to make it so people can dine out three times a week,” says the Queensland-born chef. “ So it’s not that high end kind of place where it’s a bunch of dots on a plate, or the other extreme, where you end up leaving the restaurant feeling really heavy. We really try to make people feel good, using a lot of fresh ingredients… just food that…