Indholdsfortegnelse for February 2021 i delicious

IF THERE WAS ever a time for new beginnings, 2021 is it: a new decade, a fresh start, and with that, a determination to make every moment count. Interestingly, it was a conversation with Neil Perry that helped shape our thinking for this issue. In a time of transition from the businesses he built, he exuded energy and positivity mid-pandemic, pouring passion into his new venture, Hope Delivery. A charity backed by the Rockpool Foundation, it has created more than 300,000 meals for those in need. You can read all about this inspirational idea on p 100 and cook the recipes to match. The word ‘hope’ continued emerging, with colleagues, friends and industry stalwarts adding to these layers, and it felt like a fine word to build upon for this…

SATAY CHICKEN NOODLE SALAD SERVES 4-6 600g chicken thigh fillets 2 lemongrass stalks (white part only), finely grated 2cm piece (10g) ginger, finely grated 1/4 cup (35g) cornflour 1/3 cup (80ml) peanut oil 1 red onion, finely chopped 2 garlic cloves, finely chopped 2 long red chillies, seeds removed, finely chopped 1/3 cup (95g) crunchy peanut butter 11/2 tbs brown sugar Juice of 1 lime, or to taste, plus lime halves, to serve 270ml can coconut cream 1/3 cup (80ml) kecap manis 1 tbs soy sauce 270g packet soba noodles, cooked to packet instructions, drained and refreshed Coriander, Thai basil leaves, pickled cucumber (recipe below), crushed peanuts, to serve PICKLED CUCUMBER 1/2 cup (125ml) rice vinegar 21/2 tbs caster sugar 2 tsp fish sauce, or to taste 1 medium Lebanese…

VIGNERONS SCHMOLZER & BROWN PRET-A-BLANC 2019, $28 The duo behind this project lost all their vineyard’s fruit to smoke taint in 2020, but this white blend from 2019 is perfectly delicious. Think summer stone fruits with a squeeze of citrus. JOADJA DRY GIN, $74 Joadja Distillery was presented with huge challenges following the rampaging bushfires of 2020 but is bouncing back thanks to positive tourism. This gin is complex, refreshing and floral. Mix with soda and garnish with finger limes. HEAPS NORMAL (NON-ALCOHOLIC) BEER, $5 The rise of high-quality non-alcoholic beer will be one of the biggest things in 2021. This is a thirst-quenching style that tastes like proper beer and works a treat with the flavours of this salad.…

C: We’re going light and bright for this issue! Our clams will be full of flavour, and we’ll just serve them with a simple side of lettuce leaves. A: It’s the taste of the beach, it’s summer. C: It’s Australia in February on a plate. A: We can’t travel, but we’re bringing the Mediterranean to us in Australia. C: We can’t get to France, but you open your copy of delicious. and there you are! A: Okay so where do I come in? C: Pancetta! Pancetta and clams are so good together. When you fry the pancetta it flavours the oil, then you’re going to add butter, parsley stalks, leek and garlic for even more flavour. We’ll add wine and stock, even a bit of saffron I think, then tip…

HALOUMI & ZUCCHINI WAFFLES WITH SMOKED SALMON & EGGS MAKES 4-6 You will need a waffle iron for this recipe. 4 (480g total) medium zucchinis, grated 1/2 cup (125ml) buttermilk 1 cup (160g) wholemeal self-raising flour 4-6 eggs, plus 2 eggs, lightly beaten 1/2 bunch chives, thinly sliced 1/2 small bunch dill, chopped, plus extra to serve 100g haloumi, coarsley grated Olive oil spray 1 cup (280g) Greek yoghurt 1 tbs za’atar 200g smoked salmon (or gravlax) Red vein sorrel, to serve Using your hands, squeeze out as much water as possible from the zucchini. Transfer to a bowl with the buttermilk, flour, beaten egg, chives, dill and haloumi, season with salt and pepper and mix until well combined. Preheat a waffle iron to high and spray with a light…

THE ULTIMATE MULTI-TASKER needs a game plan for hosting a barbecue. Lucy Tweed, mum of three, food stylist and creator of Every Night of the Week, a series of fun, no-fuss recipes, has it all worked out – using up what you already have is key. “Keep stress levels low, and satisfaction high, by using every condiment you have – mash leftover curry paste into butter to melt onto seafood or steaks. Blend old herbs in oil to drizzle on things; rest meat directly on herbs, mustard or preserved lemons; chop woody herbs and aromatics to make a quick sambal; and top simple leaves with oil and vinegar, and grate over whatever cheese you can find,” she says. Serving her recipes in relaxed Instagram posts, Tweed’s casual yet clever style…

OVERNIGHT OATS SERVES 4 Begin this recipe at least 6 hours ahead. 120g jumbo oats (or porridge oats) 30g mixed nuts and seeds (almonds and pumpkin, sunflower, poppy, flax and chia seeds) Juice 1 large or 2 small oranges 150ml kombucha or water TO SERVE A handful of raisins, chopped dried apricots or other dried fruit (soaked with the oats if you like), or a handful of berries, or a sliced small banana, or an apple, chopped or coarsely grated 2 tbs natural yoghurt or kefir, optional Toasted buckwheat groats (optional) Combine the oats, nuts and seeds in a breakfast bowl, adding some dried fruit if you like. Add the orange juice and the kombucha or water. Mix well. Cover the bowl and place in the fridge or a cool…

DOUBLE CHOC LAMINGTONS MAKES 15 “LAMINGTONS ARE BEST EATEN THE DAY THEY’RE MADE, WHICH IS THE ONLY REASON I NEED TO GO FOR SECONDS!”@phoeberosewood 90g plain flour, sifted 90g self-raising flour, sifted 45g cornflour, sifted 45g good-quality dark cocoa, sifted 10 eggs, at room temperature 1 cup (220g) caster sugar 65g unsalted butter, melted, cooled 1 tbs vanilla extract CHOCOLATE CREAM 300g mascarpone 225ml thickened cream 1/2 cup (60g) pure icing sugar, sifted 1 tsp vanilla extract 100g dark (70%) chocolate, melted, cooled to room temperature 2 tbs good-quality dark cocoa, sifted CHOCOLATE ICING 3 cups (360g) pure icing sugar, sifted 11/2 cups (195g) good-quality dark cocoa, sifted, plus extra to dust Preheat oven to 170°C. Grease a 20cm x 30cm x 5cm lamington pan and line base and sides…

WE BEGAN WITH BEAUTIFUL Bells at Killcare on the NSW Central Coast and Vintners Bar & Grill in South Australia’s Barossa Valley. Our next stop: Berowra Waters Inn, overlooking Berowra Creek, a tributary of the mighty Hawkesbury River, just north of Sydney. It’s all part of our ‘Book a table, embrace Australia’ initiative, a collaboration between delicious. and South Australian wine brand Yalumba, designed to support restaurants and communities that’ve been hit hard by the bushfires and pandemic. Originally a teahouse in the 1920s, Berowra Waters Inn was transformed into a restaurant in the 1970s and is currently owned by executive chef Brian Geraghty, 2018 winner of the Gault&Millau Australia Chef of the Year award. Brian is inspired by the bounty of fresh produce he sources from organic farms in…

“INDULGE IN A FEW HOURS BY THE POOL, SURROUNDED BY COASTAL BANKSIA AND EUCALYPTUS, WITH A SALTBUSH MARGARITA IN HAND.” LIKE THE REST of the world, Australians are re-thinking the way they travel, and for Sydney-siders looking for epicurean escapes close to home, there’s no better time to explore the South Coast. The past year has seen the once-pristine region face unprecedented adversity, from the bushfires that ravaged townships and coastline, to devastating floods that coincided with an ominous standstill in local tourism due to the global pandemic. It’s a critical time for local communities, with many of the businesses relying on an unpredictable tourism trade. But they are all banding together as they embark on the road to recovery, says Michelle Bishop, owner of Bangalay Luxury Villas in Shoalhaven…

helping hand We all want to entertain well minus the effort, so Sydney’s CHAPA private catering is here to offer on-arrival cocktails, florals and chic tableware as well as food for all events. CHAPA will impress – whether it’s for anniversaries, birthdays and private parties. Visit: chapa.com.au taste of Japan Add an authentic touch to your Japanese broths with Hakubaku noodles. The organic noodles are made with premium wheat in Australia. The thin noodles are slightly chewy and are a great addition to the beloved ramen. Visit: hakubaku.com.au berry nice Upgrade your gin and tonic with Bombay Bramble. Made with freshly harvested blackberries and raspberries, the spirit adds ripe fruit flavours to your cocktails. Enjoy simply with tonic, poured over ice and with a squeeze of lemon. Visit: bombaysapphire.com to…

HOLIDAY HIGHLIGHT 2725 likes, 40 comments Porte We ñ ’ve o’s got Basque nothing goat against ’s cheesecake kiwi fruit, but with it’ baked s hard to beat peaches this summery . Find the coconut recipe and cherry delicious pavlova .com . Topped .au. with a lightly Photo whipped : @bendearnley coconut cream and Styling lashed : with @kirstenljenkins cherry jam, it’s the ultimate festive treat. Find the recipe in our December/: I January so e issue spr zes , and an online ps at eature delicious jam-packed .com.au birthday . issue was Recipe summer : Dominic entertainment Smith ideas. Photography adult life and : for teaching me @brettstevensphotography Styling years : ! @ Karyn kirstenljenkins Reimann SEASON’S GREETINGS: delicious . you’ve excelled again! Our family is making a special…

STRACCIATELLA WITH MERINGUE, NECTARINE & VANILLA GELATO SERVES 6-8 Begin this recipe 1 day ahead 6 egg whites (reserve the yolks for a later use, like making pasta!) 125g caster sugar 1 tsp white vinegar 125g pure icing sugar, sifted 1 tsp cornflour 50g unsalted butter, chopped 4 white nectarines, halved, seed removed 1/4 cup (60ml) amaretto 500g tub stracciatella (substitute 2 balls of burrata) Good-quality vanilla gelato, to serve To make the meringue, place the egg whites and a pinch of salt in the bowl of a stand mixer with the whisk attachment and whisk to soft peaks. Gradually add the caster sugar until sugar dissolves (this should take about a minute). Add the vinegar and whisk for another minute or two until thick and glossy. Remove the bowl…

@thestuddsiblings WE LIVE IN a fast-paced world, where the industrialisation of dairy production threatens to wipe out small artisan production. But at Pecora Dairy, they are creating new pathways towards a better future for Australian cheese. We were lucky enough to visit Pecora, where we spoke to owner and cheesemaker Cressida Cains. Elbow-deep in the curds she was gently stirring, she encouraged us to pop some in our mouths, to enjoy the sweet spring milk. “We are the first cheesery in Australia licensed to make raw milk cheese,” says Cressida. “There is no heat treatment to the milk. So, none of the indigenous bacteria in the milk are altered at all.” Asked about the importance of raw-milk usage, Cressida says, “To now be able to make cheese reflective of its…

“WE’RE IN DUNEDOO,” says Mark LaBrooy. He’s on the road, shooting a new Three Blue Ducks television show that premieres in February on Channel 10. “It’s Andy [Allen], Daz [Robertson] and myself, cooking and travelling and enjoying each other’s company.” It’s a project that might have never come about, had it not been for the pandemic that brought the hospitality industry – and the plethora of Ducks’ projects – to a stand-still. “We had to shut it all down,” LaBrooy says. “Our Bronte restaurant – our first-ever project and a bit of an institution now – was closed for about five weeks. It made us think: bloody hell, this is serious.” And then, just as restaurants started opening, the idea for a TV show struck. “We were approached about doing…

DRUNKEN CHICKEN, BABY CORN, GREENS & CHILLI SERVES 4-6 4 garlic cloves, crushed 5cm piece (25g) ginger, finely grated 2 tbs finely chopped coriander and Vietnamese mint 140g tom yum paste 2 tbs sesame oil 800g skinless chicken thigh fillets, cut into 3cm pieces 2½ tbs peanut oil 1 onion, thinly sliced ½ cup (125ml) Chinese rice wine (shaohsing) 2 x 125g punnets baby corn 1 bunch gai lan, trimmed, stems cut into batons, leaves torn 1 long red chilli, thinly sliced, to serve (optional) To marinate the chicken, place the garlic, ginger, herbs, tom yum paste, sesame oil and chicken in a large bowl. Season and toss well to combine. Marinate for 1 hour at room temperature or, if time permits, overnight in the fridge. Heat a large wok…

“WE HAVE DELIVERED more than 300,000 meals,” says Neil Perry, over the bustle of a busy kitchen. The top chef is speaking about Hope Delivery, Rockpool Group’s charitable food delivery initiative that became a lifeline for those most affected by the pandemic. When delicious. spoke to Perry, he was getting ready to slow things down for the first time this year. ”We’ll go into hibernation for a little bit over Christmas while we’re looking for a new site,” he says. “We’ve been able to use the restaurants so far, but they’re opening up now. So we’re looking for a nice benevolent landlord who can give us a good deal so we can continue to make sure all the dollars we raise go into the meals.” There are even more fundraising…

FRESH FIX Mixed fruit smoothie with mixed seeds, p 50 Basil green goddess with charred broccolini, p 91 Kingfish poke with kimchi, p 56 “Ringing in the new year never looked so good! We all want to start fresh and do things a little differently in 2021, and I’m kickstarting mine by adding this mixed fruit smoothie to my morning regimen. The kingfish poke with kimchi will also make a regular appearance in my weekly lunch schedule. Cheers to new beginnings!” Lauren de Sousa, Art Director EASY DOES IT Pasta alla norma, p 102 NON#1 Salted Raspberry + Chamomile Pork mince nasi goreng and egg, p 85 Nort Refreshing Ale Braised eggs with zucchini, feta & lemon, p 32 Wedded To The Weather Monte Piquette 2020 “One of the things…

SARDINES “Sardines are getting a bit more popular in Australia, which is lovely. Fifteen years ago they would go to the seagulls. When I was in Sicily, I would buy a few kilos of them, chuck them into some flour and then fry them. It was amazing, but you’ve got to pick the bones. My favourite way to eat them is as part of a dish called sarde e beccaficco , where you stuff them with a sweet-and-sour mix of crumbs, pine nuts, currants and juice – it marries really well with the oiliness of the fish.” NECTARINE “I like using nectarines in savoury dishes, and I think Australian stone fruit rivals anything you can find globally. In a country like Australia, where you can get broccoli, potatoes and garlic…

TRIMBOLI SALVATORE TREBBIANO 2020 Here’s a wonderfully crisp, lemon-flavoured Aussie white with a distinct Italian accent. There’s a lemony lift with creamy, stony hints on the nose and a creamy lemon on your first sip. SCARPANTONI CHARDONNAY 2019 This McLaren Vale Chardonnay is fresh, lively and 100 per cent food-friendly. Easygoing, Scarpantoni Chardonnay is full of ripe, fresh tropical fruit and classic chardonnay peachy aromas and flavours. RAVENSTHORPE LIMESTONE COAST SAUVIGNON BLANC 2020 Hailing from South Australia’s Limestone Coast, this juicy, refreshing sauvignon has intense aromas of citrus and passionfruit on a mouthwatering, crisp and zesty palate. Superb! PIKES THE DOGWALK CLARE VALLEY CABERNET SAUVIGNON 2017 Pikes wines are the talk of the town and this exceptional cabernet shows why. A marriage of cabernet sauvignon and cabernet Franc, it’s lavish,…

“THIS DISH IS A CELEBRATION OF ZUCCHINI, AND CAN BE SERVED ANY TIME OF THE DAY.” BRAISED EGGS WITH ZUCCHINI, FETA & LEMON SERVES 3 2 lemons 70ml extra virgin olive oil 3 garlic cloves, crushed 1 red chilli (such as serrano), roughly chopped (seeds removed if you don’t like heat) 600g (approx 2 large) zucchini, thinly sliced on a mandoline 2 leaves rainbow chard (about 80g), thinly sliced 2 tbs roughly chopped chives 2 tbs dill 40g roughly crumbled feta 6 eggs 6 zucchini blossoms (stems removed), halved lengthwise 15g unsalted butter 1/4 tsp Aleppo pepper (or1/8 tsp chilli flakes) Take one lemon and use a vegetable peeler to remove 4 strips of zest. Squeeze the lemon to get 1 tbs juice, then set aside. Add the oil, garlic,…

MY NUMBER ONE hope for the year is that we’ll be able to freely and safely travel from state to state, to see friends and enjoy all the dizzying diversity that this country has to offer. Paris can wait. I’ll happily go to Kata Tjuta, Katherine and Fraser Island. Or even just Subiaco and Woolloongabba. Absence hasn’t just made the heart grow fonder, it has given all my memories a rosier glow. Or at least those memories that I can remember, given how long the break from normal life has been. So, here are the rest of my hopes for 2021. CAFES The morning coffee ritual was one of the few threads of normality that survived lockdown but now I want more. A return to a packed brunch service. The…

BASIL GREEN GODDESS WITH CHARRED BROCCOLI SERVES 6 AS A SIDE “NOT YOUR AVERAGE TOASTIE, THIS ONE HITS THE BIG TIME WITH BASIL PESTO. SERVE ANY TIME OF THE DAY FOR SERIOUS SNACKING.” 1 garlic clove, crushed 1 anchovy fillet in oil, drained 200g thick Greek yoghurt 150g whole egg mayonnaise 1 cup firmly packed parsley leaves 1 tbs red wine vinegar 1 cup basil leaves, plus extra leaves to serve 2 broccoli heads, cut into large florets 1/3 cup (80ml) extra virgin olive oil To make the green goddess, place garlic, anchovy, yoghurt, mayonnaise, parsley, vinegar and basil in a blender and whiz until smooth. Season to taste. Heat a chargrill or frypan over medium-high heat. Place broccoli in a bowl and coat in oil. Place on the chargrill…

Fifteen years ago, I walked into Sydney’s Quay restaurant, wearing my publishing hat, to meet a gentle bloke who’s name I barely recognised. Moments into the first course it was evident that he was top of the pots. Within the early stages of creating two successful culinary tomes Peter Gilmore had become a household name and, by completion, mutual trust and respect had fortified our friendship. I was therefore compelled to learn why he’d fallen for Byron Bay, despite my initial disappointment… Not long before meeting Gilmore I’d been run out of Byron by a posse of BMX bandits chanting ‘go home, tourists!’ and swore never to return. On reflection they were reacting to the development of their once sleepy beachside town, reliant on little more than peace, surf and…

1. Feldon Shelter roof top tent, $1,899, from adventuremerchants.com 2. Robe ‘The Bridget’ shirt in Blue Streak, $192, getrobed.com.au 3. Australian Distilling Co. Gin, $75, australiandistillingco.com.au 4. Grown Alchemist Travel Essentials Kit, $40, grownalchemist.com/au 5. Vivo X50 Pro, $799, from jbhifi.com.au 6. AS UGG Cross Fluffy Slides Linty, $100, uggexpress.com.au 7. Vacay Swimwear ‘Maldives’ swim short, $79.99, vacayswimwear.com.au 8. DJI Mini 2 drone, $749, dji.com/au 9. The Daily Edited reusable straw set, $49.95, thedailyedited.com 10. Ikaria by Meni Valle, $45, from hardiegrant.com/au 11. Oliver James Lisos Optik White Lilo, $1,055, oliverjameslilos.com 12. Rimowa leather luggage tag, $110, rimowa.com/au 13. Oscar Wylee ‘Anela’ sunglasses, $129, oscarwylee.com.au 14. Oroton ‘Margot Weekender’, $649, oroton.com…

“Let’s just roll the dice, lock it in and do it,” is how Steve James describes the decision to make Voyager Estate organic. One of Margaret River’s most venerable producers, it’s all part of a transformation stretching from the estate to the cellar door and restaurant. As we tour the 400-hectare property, James, the estate’s manager of viticulture and wine making, explains that some vineyards are fully certified, others in transition, but all are farmed to organic practices. Braking at a block of cabernet sauvignon, a cornerstone varietal for the region, he says it’s been a key part of the estate’s organic story. “This was our trial vineyard where we learnt about organics and whether it was going to work. We ran this for 13 years. So we were a…