Indholdsfortegnelse for March 2022 i delicious

AS I SIT HERE WRITING THIS LETTER TO YOU, I am celebrating a decade of living in this wonderful country that I now call home. Aside from the weather (I hail from the UK, so the sunshine will forever delight me), what led me to fall in love with Australia is the people, who I have found so brilliantly balance the expectations of daily life with making time for leisure. This year hasn’t quite kicked off as we had all hoped, and with that in mind, we feel it’s time to turn up the volume on leisure and make daily life a little easier. This issue embodies that message, with recipes that require less prep and less washing up, but promise to deliver flavour in spades. For midweek magic, Olivia…

PEARS I always look forward to summer ending and autumn starting because that means pear season is upon us. Different types of pears will become available as the season goes on so it’s fun to follow them. SNAPPER Being from Geelong, I’ve been eating whole-roasted and barbecued snapper my whole life, but it has only been in the last few years that I’ve realised its amazing quality as a raw product. Escalivada is a classic Catalan side dish for roasted meats, particularly fish. It’s a wonderful accompaniment to a whole roast snapper, for example. It consists of smoky roasted red capsicum and eggplants, which are both amazing at the back end of summer, around March. POTATO (ANDEAN SUNRISE) I only came across Andean sunrise potatoes a couple of years ago…

THIS ZURRA FISH recipe is a one-pot wonder. It’s an Islander’s childhood in a single pot, the smell alone brings back memories of my Gran’s, or as we say, our Aka’s. The dish is made from a hearty white fish – on the Islands we’d catch it fresh and make this on one of the rare slightly cooler days, to bring out the flavours of the fresh sea breeze. In my version, I’ve added some fresh native sea parsley and native pepperberry, both from down south in Australia. The sea parsley has a more zingy, fresh taste than standard parsley and is so easy to grow – put some in a pot on your balcony or in your garden bed and it’ll thrive in most conditions. The pepperberries give just enough spice…

EXCLUSIVE NEW VIDEO CONTENT Want to see how we did it? Scan the code to watch the video! delicious.com.au/march WINE MATCH: ALKOOMI BLACK LABEL CHARDONNAY 2020 Rockmelon and nectarine flavours with a savoury, nutty complexity make this WA white wine a perfect pairing for vegetarian dishes. "PLANT CURIOUS IS all about introducing more delicious plant-based ingredients and meals into your week. People are becoming more and more aware of the health, environmental and financial benefits of tipping the hat to more plants on the menu. To feed your hunger and curiosity, here are some of my favourite dishes at home." @cheftomwalton MOROCCAN ROAST CARROT SOUP WITH SPICED COUSCOUS AND LABNEH SERVES 4 1kg carrots, halved, chopped into 3-4cm pieces1 large onion, cut into wedges1 head garlic2 tbs harissa½ cup (125ml)…

WINE MATCH: PENLEY ATLAS SHIRAZ 2019 Juicy and vibrant with fragrant mulberry, licorice and blood plum, this shiraz is an ideal match for red meat and rich sauces. @geodoes “FROM RICH CHOROZO TO EARTHY PORCINI, I’M ALL ABOUT INDULGENT FLAVOURS THIS SEASON.” EXCLUSIVE NEW VIDEO CONTENT Want to see this bake in the making? Scan to watch now! delicious.com.au/march CAULIFLOWER CARBONARA PASTA BAKE SERVES 6-8 1 tbs extra virgin olive oil200g guanciale, rind removed, cut into batons6 garlic cloves, thinly sliced2½ cups (175g) fresh white sourdough breadcrumbs1.75L full cream milk500g cauliflower, cut into small florets350g elbow pasta2 egg yolks3 cups (240g) finely grated parmesan⅓ cup (80ml) pure (thin) cream Heat oil in a large heavy-based ovenproof saucepan over medium heat. Add guanciale and cook, stirring occasionally, for 4 minutes or…

@larissadubecki1 In my defence, it was an easy mistake to make. I thought I’d been offered a G&T by the sarong-clad, ukulelestrumming captain of the Vaka Tiki-a-Tonga, an ornately carved Polynesian boat traversing the dazzlingly clear waters of the Cook Islands’ showpiece Aitutaki lagoon. Hence my confusion when he motioned urgently for me to jump in the water. As it turns out, GT is the local slang for giant trevally, an enormous, saucer-eyed fish reminiscent of a labrador in its desire for food. Swimming in this enormous tropical bath with a school of the creatures swishing past, their slippery grey skin brushing my own, was a bucket list experience I was unaware of until I was having it. For islanders, the GTs occupy a space somewhere between beloved pet and…

OUR MOST-LIKED POST 3,011 likes, 82 comments Do you like pina coladas? Then you’re going to love this pina colada cocktail-inspired bombe alaska. Find the recipe at delicious.com.au now! Recipe: @geodoes Photo: @bendearnley Styling: @kirstenljenkins #MAKEITDELICIOUS NEW BESTIES: My best friend Grace and I are new to delicious. and were amazed by the wonderfully creative yet very accessible recipes in the February edition. We made the cover recipe, the mango yoghurt cheesecake, to celebrate a small family gathering in these challenging Covid times. My husband had not seen his sister for some time, and we finally got to enjoy a meal with them, the climax being the cheesecake. It turned out fabulously: it was yummy, fresh, gluten-free, easy to follow and so tasty! Everyone loved it and wanted the recipe.…

LA SALUT IS THE latest venue from Matt Swieboda, Nate Hatwell and Scott McComas-Williams, the Sydney small-bar specialists behind Love, Tilly Devine, Ragazzi and Dear Sainte Éloise. Named after a barrio in Barcelona’s Gràcia district, La Salut channels the lively neighbourhood restaurants and wine bars that dot the trendy Spanish suburb. “La Salut is a lot like Redfern actually,” says La Salut co-owner and executive chef, McComas-Williams. “I think if we opened in another suburb, the venue would probably have a different name”. Creating the menu, McComas-Williams adapted his favourite Barcelona traditions, from “things on sticks” to vermut (vermouth) and soda with “too many olives”. “We’ve embraced the plancha and, in particular, grilling pinchos on them,” he says. “We’ve done pork neck, swordfish, prawn and chorizo, but my personal favourite…

SOBA NOODLES WITH GINGER BROTH AND CRUNCHY GINGER SERVES 4 FOR THE TOPPINGS 90ml olive oil1½ tsp chilli flakes½ tsp sweet paprika6cm piece (about 30g) fresh ginger, peeled and finely chopped1 eschalot, peeled and finely chopped20g panko breadcrumbs3 tsp white and black sesame seeds FOR THE BROTH 2 cups (500ml) chicken or vegetable stock13cm piece (about 65g) fresh ginger, peeled and roughly chopped1 eschalot, peeled and roughly chopped1 small whole garlic bulb, halved crosswise FOR THE NOODLES 200g dried soba noodles1½ tbs fresh lime juice1½ tbs soy sauce⅓ cup (10g) fresh coriander leaves, roughly chopped First, prepare the toppings. Add ¼ cup (60ml) oil to a large frypan and heat gently over medium. Place chilli flakes and paprika in a small heatproof bowl. Once the oil is quite hot but…

WINE MATCH: ROSENTHAL MARKER PINOT NOIR 2021 Full and textured with savoury, earthy notes and well-integrated fine tannins, this is the perfect wine for that midweek traybake. “CHICKEN HAS AN INCREDIBLE ABILITY TO SOAK UP FLAVOUR, AND IS FORGIVING FOR EVEN NOVICE COOKS. FROM A SIMPLE MIDWEEK MEAL TO A DINNER PARTY, IT’S A NEVERFAIL CHOICE.” @phoeberosewood CRISPY CHICKEN TACOS WITH TOMATILLO & JALAPENO SALSA SERVES 4 1.4kg whole chicken, butterflied3 tsp paprika4 garlic cloves, crushed2 tbs extra virgin olive oil8 small corn tortillas1 avocado, thinly sliced1 small bunch of radishes, thinly sliced½ curly endive (frisée lettuce), washed TOMATILLO & JALAPENO SALSA 790g can tomatillos, drained (from speciality food stores)3 jalapenos, finely choppedJuice of 2 limes, plus extra wedges to serve⅔ cup (50g) finely grated parmesan1 cup coriander leaves, plus…

EXCLUSIVE NEW VIDEO CONTENT Perfect your skills with our focaccia how-to. Watch now! delicious.com.au/march GRAPE, HONEY & ROSEMARY FOCACCIA WITH PATE AND PICKLED ESCHALOTS SERVES 8 2⅔ cups (400g) plain flour (we used Woolworths Macro plain flour)100g wholemeal bread flour7g dried yeast2 tsp caster sugar¼ cup (60ml) extra virgin olive oil, plus extra to grease300g red grapes2 tbs runny honey2 small sprigs rosemaryChicken liver pate, to serve PICKLED ESCHALOTS 3 eschalots, thinly sliced¼ cup (60ml) white wine vinegar Place flours, yeast and sugar in a large bowl. Gradually add 400ml lukewarm water, mixing to form a very soft dough. Add 2 tsp salt flakes and mix thoroughly. Once combined, use your hands to knead the dough, stretching it from underneath to over the top. Repeat for 2 minutes. Transfer to…

“These gorgeous little pies are hugely popular in our classes and regularly appear on our menu for morning tea.” WHAT STARTED A few years ago as one little square in a far corner of the internet feels to have taken on a life of its own. For me, Instagram was a space to dip my toe in the waters of social media, but as time passed, I realised it was becoming much more. Although I only post once a week, on a Sunday, I noticed I was getting more and more comments about what quickly became known as my ‘Sunday Post’. These have continued to grow, and I’ve been surprised and touched by the extraordinary response. The idea that these posts could be brought together in a book initially came…

TASTE OF AUTUMN BFF (AKA: bread, figs, funk) salad, p 94 Yalumba The Virgilius Viognier 2018 Braised beef shin & porcini pasta bake, p 104 Yalumba Paradox Shiraz 2017 Apple, brown butter & Frangelico crumble, p 120 Yalumba Botrytis Viognier 2020 “This salad starter needs a wine that can stand up to, but also complement, the complex flavours, and The Virgilius Viognier is up for the job. For the hearty main, the Yalumba Paradox has a vibrancy that will complement the richness but keep your palate refreshed. And when it comes to dessert, the wine should always be sweeter than the dessert – this botrytis will make the crumble pop!”Jess Hill-Smith, Yalumba winemaker VEG ENTERTAINING Charred green & gold zucchini salad with a mint bread dressing, p 98 Moroccan roast…

“YOU CAN DO THESE SKEWERS ON A FLAT GRILL OR BARBECUE, OR THEY WOULD WORK WELL OVER COALS TOO – JUST BE SURE TO SOAK THE SKEWERS FIRST OR, EVEN BETTER, USE METAL YAKITORI-STYLE ONES.” @bigcatdiaries FRIED QUAIL, MORCILLA SPICE, PICKLED APPLE SERVES 4 “We serve half a bird per person as part of a tapas-style meal, but would recommend one and a half quails per person as a racione (a portion).” Begin this recipe at least 3 hours ahead. 6 jumbo quails, butterflied50g table salt2 tsp smoked paprika1 tsp hot paprika½ tsp each onion powder, ground white pepper and dried oreganoPinch each of ground nutmeg, cloves and cinnamon1 cup (280g) Greek-style yoghurtVegetable oil, to deep-fry75g rice flour ½ cup (75g) plain flour½ cup (75g) cornflour½ cup (75g) potato flour…

THE VENUE: Di Stasio Pizzeria, 224 Faraday St, Carlton, Melbourne. THE VIBE: Di Stasio Pizzeria marks Melbourne hospitality power duo Ronnie Di Stasio and Mallory Wall’s third offering… The duo’s DNA has become synonymous with the city; a proprietary blend of sharp modernist art-fuelled sleekery meets attentive white-jacketed Italian service and classico cuisine. WHAT’S COOKING? The double-sided menu (pizza and friends on one side, pasta and mates on the other) is a choose-your-own-adventure of uncomplicated classics, executed with detailed precision and purity of intent. WHAT’S POURING? The wine list is molto Di Stasio, which is to say premium, Italian-focused and perfectly geared for a session with pals. MENU HIGHLIGHT: You’ll notice fior di latte in more than a few dishes because it’s made in-house by head chef Federico Congiu with…

A: This is a bit of Vic’s Meat inspiration right here, because lamb ribs are the biggest thing to happen so far in 2022. They come from the lamb belly and are super tasty and cheap, and Colin is the one-hit wonder… C: Hold on! How is this Vic’s inspiration if I’ve been doing it for years? A: Show me proof! C: Just because I have been paying you to get them – I cook them! I think lamb ribs are often frowned upon, but it’s a beautiful secondary cut. It is quite fatty, but it’s one of the most succulent cuts. A: Not only that, but everyone’s obsessed with pork belly or beef brisket, which is the same; that’s just beef belly, but nobody is into lamb belly or…

OOPS, I FELL OFF THE WAGON… I’m no longer making my own sourdough or kombucha, or even pickling stuff. And the picnics that were such a staple of my weekly social calendar have totally vanished. After two years of pandemic, I have a severe case of the CBFs: Can’t Be Fudged… (Or something like that.) The prospect of picnicking again – all that lugging – fills me with so much ennui I can’t even be bothered to look up if that is French for ‘the sh*ts’ or not. I’d prefer a little splendid isolation with my nearest and dearest, if it came with a nice comfy armchair, instead. My current intolerance also stretches to what I’m cooking. Like lasagne, which demands you make bolognese, then cheese sauce, then layer everything…

EXCLUSIVE NEW VIDEO CONTENT Watch now to see how we made this stir-fry in a flash. delicious.com.au/march WINE MATCH: HEWITSON LULU SAUVIGNON BLANC 2021 Lively and light, with crisp notes of fresh grass and tropical fruit, this wine is best paired with oysters, or even a midweek white fish stir-fry. “STIR-FRYS ARE THE REAL HERO OF WEEKNIGHT DINNERS. THESE RECIPES CAN BE READY IN UNDER 30 MINUTES, AND ARE SO FULL OF FLAVOUR THAT YOU’LL WANT TO COOK THEM AGAIN AND AGAIN!” @oliviandrews SWEET & SOUR PORK SERVES 4 ¼ tsp bicarb soda2 tsp cornflour, plus ½ cup (75g) extra, to dust1 tbs finely grated ginger3 garlic cloves, crushed2 tbs oyster sauce, plus ¾ cup (180ml) extra600g pork scotch steaks, cut into 1.5cm x 3cm stripsRice bran oil, to deep…

EXCLUSIVE NEW VIDEO CONTENT Watch now to see how this substantial salad was done. delicious.com.au/march “IF YOU ENJOY THE FUNK OF BLUE CHEESE LIKE I DO, THEN YOU’LL LOVE THE FUNKED-UP FRUIT BREAD, FIG AND BLUE CHEESE PANZANELLA VIBES OF THIS SALAD.” @aliceinframes BFF (AKA: BREAD, FIGS, FUNK) SALAD SERVES 4-6 “If you’d prefer to ease off on the blue-cheese funk, then you can make this Tuscan-style salad with blobs of goat’s cheese. If radicchio is not your thing, 100g of fresh washed rocket would work a treat.” 200g stale rye fruit bread, thickly sliced75g salted butter, softened500g figs, halved2 tsp olive oil, plus extra to drizzle1 radicchio, leaves separated, torn⅓ cup chervil leaves100g gorgonzola dolce100g sliced prosciutto VINAIGRETTE 2 tbs sherry vinegar2 tbs runny honey1 tbs finely chopped chervil…

“An upside-down cake brings wowfactor to simple ingredients, and bruleed mandarin adds even more flare!” @geodoes GINGER, TAHINI & WHITE CHOCOLATE COOKIES MAKES 25 150g brown sugar150g caster sugar1⅓ cups (200g) plain flour⅔ cup (100g) self-raising flour2 tsp ground ginger170g salted butter, melted, cooled completely2 eggs, lightly beaten2 tbs tahini1 tsp vanilla bean paste40g crystallised ginger, chopped200g white chocolate chips Preheat oven to 180°C. Line 2-3 large baking trays with baking paper. Place sugars, flours and ground ginger in a bowl and mix to combine. Stir in the butter, egg, tahini and vanilla to form a dough. Stir in the ginger and chocolate. Working with 1 heaped tbs of dough at a time, roll into balls and place on prepared trays, leaving about 3cm between each cookie. Bake (in batches…

salt of the sea Maldon Sea Salt Flakes, made with traditional artisan methods in the coastal town of Maldon in the United Kingdom, have a fresh intensity and clean taste, making them the ultimate (nautural) flavour enhancer. Visit maldonsalt.com/au no-whip Bulla Double Cream is a rich, decadent and extra thick cream, perfect dolloped over any kind of dessert. Use straight from the tub, no whipping required on mousse, pancakes, pavlova and more. Visit: bulla.com.au butter half Made with fresh cream and a sprinkling of salt, Lurpak is an essential ingredient for any home cook. This season, cook up feel-good, hearty dishes using the legendary butter and seasonal ingredients. Visit: lurpak.com the real deal The trick to good food is to keep it as close to its unprocessed, original self as…