Indholdsfortegnelse for October 2016 i delicious

WHEN YOU THINK about our national anthem, which dates back to 1878, it could really be renamed Advance Australia Fare. There’s talk of golden soil being girt by sea, a land that abounds in nature’s gifts, and of beauty rich and rare. Each year as we wrap up the delicious . Produce Awards, I feel awed by these gifts from the land, dairy, paddock and sea. From the chefs who participate in the judging process, to the panel of experts who advise us, and ultimately the producers whose lovingly curated goods arrive in a constant stream from far and wide, we are a lucky country. Hence this issue is inspired by the best Oz has to offer, be it places, ingredients, regions, innovators and the chefs and foodies that make…

After a fabulous trip to beautiful sunny Thailand, I was a little sad to be coming back to the Melbourne chill. Feeling both inspired and slightly homesick for authentic Thai food, I was thrilled to see the recipe for Thai-style pork & rice stir-fry in the pages of my beloved August issue of delicious. (Valli’s Kitchen Diary, p 114). With nearly all the ingredients at hand and after a quick trip to the supermarket, it wasn’t long before I was cooking up a storm in the kitchen and produced a truly delicious and warming Thai dish. Thank you delicious. for never letting me down in the kitchen. Emma Madden ED’S NOTE: Congratulations, Emma! You’ve won a Scanpan 60th Anniversary Fry Pan valued at $269. This limited edition cookware will be…

After 10 years unearthing the best of Australian produce through the delicious. Produce Awards, we hit the reset button for the 11th instalment in 2016, bringing the focus squarely back to where it began: restaurant-quality sustainable produce. With new categories – rewarding innovation in craft drinks and design – and new national judges in Peter Gilmore and Andrew McConnell, the 2016 Produce Awards has been another standout year. We recognise the efforts of our outstanding producers, whether it’s urchin divers scouring the ocean floor, first-generation farmers creating sustainable community supported agriculture, innovative chook farmers or closed-circle cheesemakers, our nation’s palate is the richer for them. Following two rigorous days of judging (it’s not every day you try four cote de boeufs, five chickens and too many cheeses to count before…

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BORN OF AN IDEA to create a truly unique beachside hotel, Halcyon House brought together design and food to hit the mark for stylish luxury in northern NSW’s idyllic Cabarita Beach. It was also the first coming together of Brisbane interior designer Anna Spiro and chef Ben Devlin, formerly of Esquire and Noma, who oversees the kitchen at the hotel’s restaurant, Paper Daisy. Now the pair joined forces once more to collaborate on a spring garden party theme for delicious. full of lively colour and bright flavours inspired by Anna Spiro’s new fabric range, launched this September. Called ’Lanikai‘, the range was inspired by family holidays in Hawaii, marking a return to the coastal mood that is so apparent in Spiro’s aesthetic at Halcyon House. ”The fabric has all been…

“What is a ‘natural’ diet? It is about produce that has been grown, gathered and nurtured with the seasons. It is about nutrient-rich foods that are great for your body and for nature, bringing the two into balance. A natural diet is one that works with what nature gives you. It means that you grow and eat a diverse mix of plants, because for the soil to be balanced you must grow a range of crops, including vegetables, trees, flowers, pulses and grains. It will be mainly plants, because plants produce more food per acre than animals, but for the soil to be balanced also requires a mix of animals, because their manures, the farm tasks they help with, and the specific behaviours they express – grazing, rooting, scratching –…

WE ARE LUCKY to live in a country where so many delicious tropical fruits are grown right here on our doorstep. Recently I was invited by Reina and Spencer Patrick of Harrison’s Restaurant, Port Douglas, to be a part of the chef’s line-up at this year’s Taste Port Douglas Food and Wine Festival, which gave me the perfect opportunity to visit the region where so many of our wonderful tropical fruits are grown. My favourite haunt to source tropical fruits from is at the local markets, so my first stop was to speak with the growers, who offer great advice on how to select perfectly ripe fruit and share different and exciting ways to use them. Of course the best way to choose fruit is with your nose, and the…

“THE CHEF WORKS WITH A HEAD TORCH, MANAGING TO PLATE A FOUR-COURSE MEAL SERVED UNDER THE STARS.” I AWAKE TO THE throbbing, searing heat of the outback, having forgotten to switch on my air conditioner the night before. And what of it? Better for the environment, I hear you say! But out here in the Red Centre, the heat is the first thing you notice. It is also serenely silent. And there’s that view, of course. From my comfortable vantage point (a plump, plush bed), I stare out towards the magnificent, uninterrupted vision that is Uluru. No wonder ‘glamping’ at the luxury desert camp Longitude 131° has been on many a traveller’s bucket list. With its soft pillows, glorious surrounds and absolute solitude in the heart of Australia, it occupies…

“A FRESH TRUFFLE LIES IN WAIT. HE LOOSENS THE SOIL AND THE BLACK BULBOUS FUNGUS REVEALS ITSELF.” RITES OF PASSAGE, the journey from boy to man for instance, are key moments of significance. My transformation from Huckling into Incredible Huck included colouring my blonde insinuation of a moustache with a black Artline and dousing myself in Old Spice – the arrival of adolescence veiled in the signature eau de toilette and I wasn’t even on a horse, backwards. Fool. These days I don’t wear aftershave but I’m constantly reminded of my sins when trapped in lifts with suits swamped in the stuff. Why am I writing this? Truffle oil is the cheap cologne of the culinary world. Splashed over the creations of chefs that know no better. A smoke and…

DELICIOUS. BAR FLY COME WITH US VIA FACEBOOK LIVE EACH FRIDAY AFTERNOON AS WE VISIT SOME OF THE COUNTRY’S BEST BARTENDERS AND FIND OUT WHAT THEY’RE DRINKING. THE PERFECT PRELUDE TO FRIDAY DRINKS. CHEERS! TRAVEL AUSTRALIANA We’ve got guides to the best places to eat, drink, stay and play from all around our beautiful Island, including features on some of Oz’s most outstanding producers. YOUR SUNDAY FIX delicious. on Sunday has launched within the new magazine Stellar inside The Sunday Mail, The Sunday Telegraph and The Sunday Herald Sun. Make sure you grab a copy for more simple weeknight recipes from your favourite contributors. MORE DELICIOUS., MORE OFTEN Sundays just got better with recipes from all our top contributors, including Shannon Bennett, Matt Moran, Silvia Colloca, Colin Fassnidge, Hayden Quinn…

“Nature comes alive in spring, so it’s the perfect time to gather good friends around a sunny table with fresh food and lively wines.” Ben Gould, Blind Corner winemaker and owner GARDEN PARTY BREEZY ALFRESCO Beetroot Nicoise salad, p 60 Blind Corner Cremant 2014 Buttermilk roast chicken with farro salad, p 68 Blind Corner Chenin Blanc 2016 Lemon barley icy poles, p 140 Blind Corner Petillant 2016  “Welcome the warmer weather with this gorgeous seafood spread, and leave room for dessert – this one screams of sunshine.” Samantha Jones, managing editor FUN IN THE SUN SPRING SEAFOOD Venetian-style mussels with pangrattato, p 89 Barbecued whole fish with lemongrass & turmeric, p 114 Passionfruit, bay & labneh slice, p 71 “There’s a real ‘Aussie’ bent to this menu, so I’d…

PEPPERONATA SERVES 4 1/3 cup (80ml) extra virgin olive oil 50g unsalted butter 4 eschalots, thinly sliced 2 small red chillies, halved lengthways 4 garlic cloves, thinly sliced 2 fresh bay leaves 1 tbs caster sugar 2 tsp smoked paprika (pimenton) 3 each red and yellow capsicums, halved lengthways, seeds removed, cut into 4cm strips 1/3 cup (80ml) sherry vinegar 3 ripe Roma tomatoes, roughly chopped 1/2 bunch flat-leaf parsley leaves 1/2 cup (75g) kalamata olives 1/4 cup (50g) baby capers 2 buffalo mozzarella balls, torn Toasted baguette or ciabatta, to serve Heat oil and butter in a deep-sided frypan with a lid over medium heat Add eschalot and cook, stirring, for 3-4 minutes until softened Increase heat to high, then add the chilli, garlic, bay, sugar and paprika, stirring…

ÔTER HAS BEEN touted by some as the hot new Melbourne opening of the year – but after a recent visit I was left with cold feet. We arrive early for our booking and are ushered to a ‘holding pen’ with a bar. There are no stools ‘so guests don’t think it’s a bar’, so we stand awkwardly overlooking guests seated at a bench that wraps around the open kitchen. Those not at the counter dine in a subdivided space at tables. It’s a neat subterranean space with cute artwork and an abundance of promise. Nevertheless, two wines and 20 minutes after our allotted booking, we’re told we will have to wait longer because some businessmen don’t want to leave. We’re offered a complimentary glass of wine. Perhaps the businessmen…

HUGH JACKMAN MIGHT BE better looking than a hawk with binoculars, but he is still a liar. “I love food, all types of food,” said Hugh. “I love Korean food, Japanese, Italian, French. In Australia, we don’t have a distinctive Australian food, so we have food from everywhere else around the world.” While I roundly applaud his praise of our rich array of delicious multicultural cuisine in this country, there is a lot of “Australian-ness” for which we should be both thankful and proud. So Hugh, you gorgeous spunk, listen up and learn about the ingredients we can be proudly Aussie about. Coconut: Think of our iconic treats and you’ll often find coconut, whether it’s in your Cherry Ripe, your Anzac biscuit, as the best bit of the lamington or…

PICKLED BEETROOT MAKES 750ML JAR 6 (about 1kg) mixed beetroots, scrubbed 1 tbs fennel seeds 1/2 bunch dill (optional), sprigs picked Preheat oven to 150°C. Line a baking tray with baking paper, then prick the beetroots all over with a fork and place on tray. Roast for 2-21/2 hours until tender. Remove from oven and set aside to cool. Place fennel seeds in a dry saucepan over medium heat and toast, shaking the pan, for 1 minute or until fragrant. Add 1 cup (250ml) water and 1 tsp salt flakes to pan. Bring to the boil, then reduce heat to low and stir until salt dissolves. Set aside to cool slightly. Wearing gloves, peel skins from beetroot and cut into thin slices or chunky wedges. Pack into a 3 cup…

“WORK LUNCHES CAN BE A SAD AFFAIR AFTER THE HIGHS OF THE WEEKEND, FORGOTTEN IN THE BACK OF THE OFFICE FRIDGE, EATEN ON THE RUN (OR AL DESKO), OR SWAPPED FOR UNHEALTHY TAKE AWAY. RECLAIM THE POWER WITH THESE CLEVER IDEAS THAT THINK OUTS DE THE BOX AND WILL GIVE YOU A HEALTHY BOOST.” SUNFLOWER CHICKEN CAESAR SERVES 4 1/2 cup (80g) sunflower seeds (we used Woolworths Macro) 1/2 cup (75g) white sesame seeds 1 tsp garlic powder 2 tbs fried Asian shallots, plus extra to serve 2 tsp dried chilli flakes 2 eggs, lightly beaten 400g chicken tenderloins 8 thin slices prosciutto 2 baby cos lettuces, leaves separated Sunflower sprouts (from health food stores), to serve GUILT-FREE CAESAR DRESSING 1 cup (280g) thick Greek-style yoghurt Juice of 1…

IN MY ROLE AS A CHEF I’m on a never ending quest for top ingredients, and coming on board as a national judge in the 2016 delicious. Produce Awards has given me a greater picture of the incredible level of artisan and quality produce in Australia. I like to treat sourcing produce as a bit of an adventure. At my restaurants in Melbourne (Builders Arms Hotel, Cumulus Inc., Cutler & Co., Luxembourg, Marion, Meatsmith and Supernormal), we engage with producers and suppliers, talk about what produce is coming into season and what to anticipate for the year ahead – it’s this dialogue that helps us to find and work with the best produce. Whether it’s for my restaurants or at home, I’m always looking for that extra bit of flavour,…

There’s a corner of the wild Irish coast that’s known as ‘the great rock’. That’s typical Irish understatement. The Burren in County Clare is much more than a rock – stretching more than 25,000 hectares, it’s a dramatic limestone landscape like nowhere else, laced with underground rivers that form magnificent subterranean caves and surreal cracks on the surface. Ancient glaciers have thrown up giant boulders and shards, which form a natural sculpture gallery across the monumental rock. It is windswept, eerie and romantic, recognised by UNESCO as one of the world’s most significant geological and historic sites. It’s also a culinary destination that has been, until recent times, one of the world’s best-kept secrets. Biologically rich with wetlands, grasslands and peaty soil, featuring more than 700 species of plants and…

No longer a pit stop en route to Coffs or Byron, Port Macquarie and the Hastings River region is stealing some of the limelight from its better-known coastal siblings. The fastest growing town on NSWs Mid North Coast, with its population swelling by the tens of thousands during the holidays, is home to pristine beaches, a lush hinterland and a swathe of wineries, restaurants and farmgate experiences, strung together by a laid-back community spirit. From October 28-30, the coastal town will again host Tastings on Hastings festival, a smorgasbord of dinners, masterclasses and cooking demonstrations and the main event on the Town Green, featuring 120 local producers, winemakers, artisans and chefs – including delicious . contributor Matt Wilkinson – showcasing the best of the region. “I grew up in pubs.…

PHOTO OF THE MONTH #makeitdelicious Homemade gnocchi with ricotta and caramelised garlic & spinach pesto from the July issue (Faster food, p 68 ). Thanks for the recipe delicious . @castleonthemountain yes, chef! I have recently started to get more involved in the kitchen and it has become a passion to bake things for my husband and friends. The July 2016 issue was my first issue of delicious. and it has inspired me to try more difficult dishes. I can’t wait to try the maple macarons (On Trend, p 124)! Brooke Clifton bravo Congratulations on the July issue of delicious. It had the perfect range of recipes. I’m about to sit down with a coffee and browse the August issue. Looking forward, as usual, to trying some amazing new…

YOU’RE INVITED For one night only, party with Matt Preston and the delicious . family of chefs, writers and contributors Indulge in fabulous food from the chefs at Pier One Sydney Harbour Hotel Enjoy Dal Zotto wines, 4 Pines beer and cocktails from the Pimm’s bar Be the first to get your hands on our beautiful new cookbook, At Our Table COME HELP US blow out the candles! delicious . is turning 15 and we’re partying the only way we know how, by throwing a huge birthday bash with senior editor Matt Preston at Pier One Sydney Harbour Hotel. With glorious views of the Harbour Bridge and Walsh Bay as our backdrop, you’re invited to join us for a night to remember complete with oysters, delicious smoked meats from the…

EGGPLANT Eggplant preparations are as varied as its shapes, colours and textures, whether it’s the striated white and violet heirloom varieties, the thin Japanese, the pea eggplants used in Thai and Indian cooking, the small golf-ball-sized varieties or the slick dark purple variety most known as a key ingredient in ratatouille and caponata. There’s no real substitute for eggplant’s tender earthiness and texture, which means it has many preparations in different cuisines charred, scooped out and combined with tahini and olive oil for babaghanoush; steamed and topped with spring onion, garlic, soy and black vinegar in Shanghainese liang ban qie zi; or miso-glazed and grilled in Japanese nasu dengaku. CAPSICUM Like eggplant, capsicum is good when its skin is charred, blistered or burnt black. Like, really burnt. This imparts smokiness…

BEST OF AUSTRALIA Every morning, I start my day by tasting wine, beer or spirits. Sounds like fun. Sometimes… I go to my office and set up some 30-40-odd bottles in brown paper bags in neat rows. I pour glasses, then I sniff, swirl and spit until I find the drinks worth talking about. While most people are munching through their Corn Flakes, I’m halfway through a line-up of chardonnay. If you add this up over a year, then times that by visits to wine regions, meetings with winemakers, mass tastings, wine judging, it starts to equate to high four-digit numbers, which often comes as a surprise. I liken it to Olympic-level sports training: take too much time off and you lose form; keep at it and you’ll be at…

HAVING JUST RETURNED from travelling abroad, I’ve come to realise just how unique our Aussie classics are. And gosh, did I miss them… A sausage sanga, prawns grilled to perfection on the barbecue, the Sao with butter and Vegemite, Tim Tams and Anzac biscuits, the lamington, and who can forget the pavlova? These classic food icons suggest it really is the simple things in life us Aussies enjoy most. Whether at a barbecue in the middle of summer or cheering with a meat pie in hand at a local footy match in winter, the food we fancy reflects our laid-back lifestyle. The Sunday barbecue for me (and I’m sure many of you too) was the type of social gathering I looked forward to most. A favourite that always graced the…

“WE ALL ENJOY A BIT OF FINE DINING, AND WITH FINE DINING COMES FINE ENTERTAINMENT. IF WE HEAD OUT, WE GO TO BONDI ICEBERGS, IF WE STAY IN, WE THROW A PARTY LIKE TODAY’S AT ANNIE’S.” – PIP EDWARDS Sydney-based fashion stylist and designer Pip Edwards admits she only has three recipes in her repertoire “four, if you include guacamole!” she reasons. But that doesn t stop her from getting her squad together to celebrate regularly. “Everyone in the group complements each other. That s what we do in business as well. The whole mantra is the team, everybody together. We keep it tight in the family, work and play.” Today is close friend Annie Conley’s birthday, and as the chef of the group, she’s hosting an Ottolenghi-inspired feast at…

SOUTH AUSTRALIA’S EYRE PENINSULA is a stunning, pristine region, renowned for its world-class seafood. Compared with other regions around the world, which might be famous for two or three products, nothing compares with the mecca that is the Eyre Peninsula, where the depth and range of produce is astounding. Sure there’s lots of beautiful seafood all over Australia’s coastline, but it’s rare to get so many high-quality products in one place – the garfish here is amazing, the scallops, the vongole, the kingfish, the mussels, wild-caught and farmed abalone, the southern rock oysters and Coffin Bay oysters. I could keep going on. It’s just such a unique place. While there has been amazing development on the water, there’s now a wealth of activity on the land with boutique producers such…

SLIGHTLY SUNBURNT, WITH salt-licked skin and sand in our toes, we’re waiting, hungrily for Darren Robertson and Mark LaBrooy of Three Blue Ducks – the iconic Bronte beachside cafe, now farm at Byron Bay and new set-up at the Cannery in Sydney’s Rosebery – to feed us our lunch. We’ve spent the morning sailing around South Australia’s stunning Coffin Bay, visiting amazing producers Kinkawooka Shellfish and Hiramasa Kingfish with delicious . Produce Awards seafood-expert John Susman as our guide – who, incidentally, has just released the ultimate seafood compendium for Australia (see below). It’s a day like no other as we sail past sea lions, before dropping anchor and throwing a few lines into the pristine waters. Our haul? Snapper and King George whiting ready to be eaten with oysters…

8:30am DEVOUR DOUGHNUTS Whoever said save the best for last hadn t been to New Orleans Locals dive straight into dessert, with the finest beignets (dougnuts) found at Cafe Beignet (334 Royal St). Dunk them into a cafe au lait and stroll to Jackson Square to watch steamboats roll in on the Mississippi. 10am VINTAGE AND VOODOO The vintage shops on picturesque Royal Street hoard everything from Southern-belle gowns to antique guns Off the tourist trail, F&F Botanica and Candle Shop (801 N Broad St) deals in authentic voodoo, Cuban santeria, wicca candles and jinx removers Enter at your own risk! 11:30am SEAFOOD STOP Everything s bigger in the US, even the shellfish Desire Oyster Bar (300 Bourbon St) serves up plates of large, clean-tasting Gulf oysters Order them raw…

bundt baker Get baking this weekend with Nordic Ware bundt tins from Williams Sonoma featuring an original 1950s design. Give it a whirl with our dairy-free maple & lavender bundt cake (July, On Trend, p 120). Visit: williams-sonoma.com easy breezy Take a breath of fresh air at the newly renovated five-star Sheraton Mirage Port Douglas Resort. Lounge around at the poolside bar or grab a bite to eat at the resort’s signature restaurant, Feast. Visit: sheratonportdouglas.com culture vulture Making things from scratch is easier than it seems. With EasiYo yoghurt kits, you can have fresh homemade yoghurt in just three steps. Try it with fresh fruit and honey or as an accompaniment to cool down a fiery curry. Visit: easiyo.com feelin’ fresh Keep your cool in the kitchen with the…