Indholdsfortegnelse for May 2022 i delicious

AS THE DAYS turn cooler and we feel the impending chill of winter in the air, comfort becomes king. This issue, we’ve gone all out on dishes that will be the warming welcome when you get home – with an unmistakable uplifting delicious. twist, of course. There’s so much joy to be had in those slow-cooked, hearty meals that spend the day filling your kitchen with the scents of flavours soon to come, and our slow-cooked lamb and feta pie on the cover is no exception. Find it and more creative takes on everyone’s favourite carb, the potato, on p 72. Not all comfort food needs more than an hour to prepare. Take the dumpling recipes from p 64, which make use of store-bought varieties to keep it quick, but…

BARBECUED CABBAGE WITH MACADAMIAS AND CHICKEN FAT & FENNEL SAUCE SERVES 8 1 sugar loaf cabbage100g macadamias, toasted and chopped60g golden raisins CHICKEN FAT & FENNEL SAUCE 80g unsalted butter2 tbs extra virgin olive oil1 large fennel bulb, thinly sliced⅓ cup (80ml) verjus3 tsp tamari1 ½ tbs brown rice vinegar¼ cup (60ml) mirin15g shio kombu (seasoned seaweed, from Asian grocers)5g dashi granules (from Asian grocers)500g chicken skin½ tsp smoked sea salt flakes For the sauce, place butter and oil in a large saucepan over high heat and cook until foaming. Add fennel and verjus and cook for 12-14 minutes until reduced and caramelised. Add tamari, vinegar, mirin, kombu, dashi and 2 cups (500ml) water and simmer, stirring, over a medium heat for 30 minutes or until reduced by about half.…

SENSEFRY CONTROL Electrolux’s SenseFry cooking zones offer precision and consistency, no matter what’s on the menu. Program your dish with the intuitive touch and slide controls. The sensors will monitor the temperature of your pan, providing uniform cooking conditions. SenseFry ensures you maintain perfect cooking temperatures and produce a delicious final product. HOME COOKING DIALLED UP A NOTCH In many ways, your cooktop is an expression of your cooking style. The Electrolux UltimateTaste range has a cooktop for every kitchen. The Hybrid Zone cooktop offers the busy household precision and effciency. Those who prefer a more intuitive cook will find the best of both worlds in the combination gas and induction model. Everyone likes to cook a little differently – with Electrolux you’ll be at the top of your game.…

Hill ventures out to Melbourne’s east to a restaurant owned and operated by two chefs. THE VENUE: Cotham Dining, 26 Cotham Road, Kew, Melbourne. THE VIBE: The first joint venture of Ayhan Erkoc and Federico Perez Lopez, who cooked together at Panama Dining Room and Feast of Merit, is an ambitious affair of tiled concrete and pale timber, with a ceiling of woven twigs to soak up noise from the hard surfaces, and plenty of potted greenery. The vibe is cocktails in the conservatory. Drinks are in order. WHAT’S POURING? The cocktail list rallies local producers and botanicals, from strawberry gum vermouth in the house negroni to a wattleseed-scented espresso martini and a spicy margarita with mango and agave (lip-smackingly good). Two pages of wines offer ample choice and sensible pricing.…

A: This recipe is going to cause bigger problems in the world than those already happening. You mangled individual! You’ve combined German food and Italian food. And there’s mash on the side. C: The Irish and the Italians are very similar; for a start, we both have an ‘I’ at the start of our names. And we cook. There’s pork neck with crunch, but then you’ve got the ooziness of the bolognese. A: You were drunk when you wrote this weren’t you? Because this is good hangover food. C: This is a self-saucing schnitzel. A: You know how people send me messages about our recipes Colin? They often ask if we’re on something when we write them. C: It’s a greedy man’s schnitzel. Who doesn’t like bolognese? Who doesn’t like…

“THIS VIBRANT VEGETARIAN FEAST MAKES THE MOST OF THE SOFT SWEETNESS OF PUMPKIN, BALANCING OUT THE FLAVOUR WITH SALTY OLIVES, TANGY POMEGRANATE AND FRESH MINT. IT’S A DODDLE TO MAKE, SO YOUR DINNER PARTY CAN BE A BREEZE.” IF THE LAST FEW YEARS have taught me anything, it’s that the power of food is more important than ever. During the height of the COVID-19 pandemic, when we were first told to stay at home and not go near our loved ones, many of us went back to basics – and food was the greatest crutch. I have always travelled extensively for work, exploring the Middle East and feeding my infatuation for the rich cuisine of this region. From a very young age, this part of the world tickled my taste…

THE SIGNATURE RESTAURANT of the landmark The Continental Sorrento redevelopment, Audrey’s, marks Scott Pickett’s first foray outside of Melbourne. “You can see the ocean, so we wanted this to be a restaurant that had a sense of place,” he says. “We’re working with lots of local farmers and fishermen. There’s a plethora of amazing produce down here.” Audrey’s is named for Pickett’s grandma – a “very humble” woman who nevertheless loved nothing more than half a southern rock lobster as a birthday treat. The seafood-focused menu pays tribute to both Audrey’s culinary influence and the bounty of the Mornington Peninsula. While Pickett’s fine dining flair remains on full display, there’s a simplicity at the heart of the food, he says. “It’s kind of stripped back to its core and its…

WINE MATCH: NUGAN ESTATE ALFREDO SECOND PASS SHIRAZ 2019 (RIPASSO-INSPIRED STYLE) This Italian-inspired ripasso-style wine is bursting with raspberry, blueberry and dark chocolate notes that come alive when paired rich desserts and cheese platters. “I LOVE A BREAD AND BUTTER PUDDING, ESPECIALLY IN THE COOLER MONTHS. THERE’S JUST SOMETHING SO COMFORTING ABOUT A SWEET, WARM DESSERT WITH A BIG DOLLOP OF ICE CREAM OR CREME FRAICHE.” @chefmattmoran RUM & RAISIN BREAD & BUTTER PUDDING SERVES 6-8 ½ cup (125ml) dark rum1 cup (170g) raisins450ml milk450ml pure (thin) cream½ vanilla bean, split and seeds scrapedPinch of cinnamon5 eggs, plus 4 extra egg yolks125g demerara sugar, plus ¼ cup extra75g unsalted butter, softened, plus extra to grease400g slightly stale brioche loaf, cut into12 thick slicesVanilla ice cream, to serve Preheat oven to…

OFF THE GRID Wear your love for travel on your sleeve (or shoulder, or water bottle) with the first wilderness wear collection by Unyoked. The limited-edition range features sustainable packaging, organic fabrics and natural products, and includes dad caps, totes and insulated flasks. store.unyoked.co BALI AT HOME Direct from the traditional home kitchens of Indonesia, Paon: Real Balinese Cooking by Tjok Maya Kerthyasa and I Wayan Kresna Yasa (Hardie Grant Books, $50) captures the life, culture and food of the Island of the Gods, including 80+ recipes. HIGH SPIRITS Brisbane’s The Inchcolm is now home to The Grey Goose Hotel by Ovolo. Created in collaboration with Grey Goose Vodka, the Gatsbyesque package includes indulgences like exclusive hotel access, 3-course dinners by renowned chef Ian Curley or Masterchef winner Diana Chan, live jazz…

THIS MAY, WE’RE SO EXCITED to welcome you to enjoy our third annual American Express delicious. Month Out. It’s an epic month of unmissable dining out offers across four foodie states, including Queensland, New South Wales, Victoria and, for the first time, South Australia, to encourage you to eat out, stay out (and spend!) for the entire month of May. Not that you’ll need much encouragement! There are so many brilliant offers to find at our special hub via delicious.com.au/dmo, and discounts and offers for subscribers and American Express cardholders as well. Keep up to date on news and offers through our partners and your local newspaper across the weekend and weekdays at The Daily Telegraph, The Herald Sun, The Advertiser, and The Courier Mail. Most importantly, we want you…

OUR MOST-LIKED POST 1,670 likes, 25 comments If you love scotch eggs, just wait until you try our easy peasy veg-friendly version. We’ve swapped out the usual sausage for a pea and parmesan coating and crispy panko crumb. Recipe: @aliceinframes Photography: @chriscourt Styling: @kirstenljenkins #MAKEITDELICIOUS WARM MEMORIES: My siblings and I have spent the last few months emptying our (Italian) parents’ home of over 60 years of memories – a task which was both difficult and sad. But the April edition of delicious. brought back such happy memories of the many lunches and dinners my Italian mother would prepare for her family and extended family. ‘Cucina povera’ is now a trendy term, but when we were growing up it was all we knew and we now appreciate it even more.…

Macadamias are a native to Australia and are one of my favourite nuts to use. They are everywhere you go around the Byron Shire – there’s even a Macadamia Castle here! TOMATOES I love the tomatoes from Coopers Shoot – they are bursting with flavour. We barbecue them to make a seaweed and tomato broth that is the perfect marriage with crispy skinned coral trout. ORANGES Oranges can be found pretty much anywhere but when they are grown in the nutrient-dense soils of the Byron area and picked in peak season, they are a stunning example of how even the most regular fruit can still surprise and excite you! JERUSALEM ARTICHOKE I love the earthiness and adaptability of this root vegetable – they are the perfect flavour combination for a…

THE KITCHEN AT YOUR COMMAND Cooking delicious, wholesome dishes at home has never been so easy. You’ll love intuitive features like the Smart Food Probe and Full Colour Touch Display, which provides an array of assisted cooking functions, while the pyrolytic cleaning function makes clean-up a breeze. These are ovens designed to produce perfect results every time – all you have to worry about is following the recipe. FULL STEAM AHEAD Electrolux’s SteamRoast function is a game-changer. With SteamRoast, traditional oven heat is enhanced by the introduction of steam, which creates a degree of humidity that retains moisture in your dishes. The result is juicier textures, crispier outsides, richer colours and improved nutrient retention. You’ll taste the difference. HARVEYNORMAN.COM.AU…

FRESHER IS BETTER Every great meal starts in the fridge. Electrolux UltimateTaste refrigerators lead the way when it’s time to cool down, with a range as smart as it is stylish. The space-saving design doesn’t waste an inch and you’ll appreciate energy-effcient features when it’s time to pay your power bill. It’s streamlined, sustainable simplicity – without compromising on performance. EFFORTLESS INNOVATION TwinTech Cooling technology keeps your fresh food tasty and juicy for longer. Two independent cooling systems optimise humidity levels in your fridge to ensure that cold air doesn’t dry out your fresh food, maintaining taste and texture for longer. The Convertible Compartment gives you even more flexibility – adapting to whatever temperature you need. HARVEYNORMAN.COM.AU Harvey Norman® stores are operated by independent franchisees. The goods described in this…

1 Pears are a quintessential autumn fruit Look for crispy corella and nashi for slicing into salads and juicy Josephine and beurre hose for eating, bottling and roasting. 2 Mushrooms come alive in autumn. Try saffron milk caps (pine mushrooms) and the large parasols, which are delicious roasted whole with garlic butter and thyme. 3 The first new-season olive oil is known as novella. It hasn't been racked and filtered so it is cloudy and viscous, and has a fresh, spicy flavour that speaks of its terroir. For more on the latest restaurant, cafe and bar reviews, head to deiicious.com.au/eat-out…

THE UPSIDE-DOWN cake never goes out of style – and it can be revived again and again by exploring different flavour combinations. This one tops a medjool-date studded cake with a vibrant cumquat marmalade and a Cognac mascarpone. It can be served warm for dessert, or at room temperature for a casual afternoon treat. Any leftover marmalade can be stored in the fridge and will breathe new life into your morning toast. UPSIDE-DOWN DATE CAKE WITH MARMALADE SERVES 8 FOR THE MARMALADE 350g cumquats or mandarins3 whole star anise2 cinnamon sticks¼ tsp vanilla bean paste or extract300g caster sugar¼ cup (60ml) lemon juice1½ tbs orange juice1 tsp Cognac FOR THE CAKE 170g unsalted butter, at room temperature, plus extra to grease175g plain flour50g almond meal2 tsp baking powder2 tsp ground star…

EXCLUSIVE NEW VIDEO CONTENT Want to see how we did these dumplings? Scan the code now! delicious.com.au/may “I ALWAYS HAVE A BAG OF DUMPLINGS IN MY FREEZER. JUST ADD SOME VEG, A TASTY SAUCE OR SIMPLE BROTH, AND DINNER IS SORTED!” @geodoes SPICY RICE CAKE, DUMPLING & GREENS STIR-FRY SERVES 4 750g rice cakes (from Asian grocers)2 tbs vegetable oil450g frozen mini pork dumplings5cm piece (25g) ginger, peeled, cut into matchsticks4 garlic cloves, thinly sliced1 baby bok choy, cut into 3cm pieces, stems and leaves separated1 bunch choy sum, cut into 6cm lengths, stems and leaves separated2 long green shallots, thinly sliced STIR-FRY SAUCE 2 tbs gochujang (Korean fermented chilli paste, from Asian grocers)2 tbs ssamjang (fermented soy and chilli paste, from Asian grocers)2 tbs soy sauce1 tbs caster sugar1…

WINE MATCH: FIRST CREEK FIANO SINGLE VINEYARD HUNTER VALLEY 2020 Medium-bodied, fresh and lively with subtle nutty, citrus and ripe pear notes, this complex wine marries well with a number of pasta and white meat dishes. BASMATI DAHL WITH PEPPER PICKLES SERVES 4 75g unsalted butter8 curry leaves, plus 1 extra handful to fry1 onion, finely chopped3 garlic cloves, finely chopped1 tbs finely chopped ginger1 tbs mild curry powder1 large carrot, coarsely grated1 cup (200g) split red lentils½ cup (100g) basmati rice400g can chopped tomatoesJuice of ½ lime, plus wedges to serveNatural yoghurt and roti to serve PEPPER PICKLES 2 tsp freshly cracked black pepper⅓ cup (80ml) white wine vinegar2 medium Lebanese cucumbers, cut into chunksMicro coriander (optional), to serve For the pepper pickles, combine all ingredients in a bowl…

EXCLUSIVE NEW VIDEO CONTENT Watch how we made this ruffled milk pie now! delicious.com.au/may ESPRESSO IMPOSSIBLE FLAN SERVES 12 The cake batter starts on the base, but as it cooks, the custard and cake switch places – hence the name ‘impossible flan’! 200g dulce de leche1 ⅔ cups (250g) plain flour2 ½ tbs Dutch cocoa powder½ tsp each baking powder and bicarb soda120g unsalted butter, softened, plus extra to grease100g brown sugar or panela100g caster sugar2 eggs70g hazelnut meal150ml buttermilk50ml espressoChopped roasted hazelnuts, to serve COFFEE CUSTARD 395g can sweetened condensed milk250g cream cheese, at room temperature1 cup (250ml) milk3 eggs50ml coffee liqueur50ml espresso Preheat oven to 160°C fan-forced. Grease a 27cm bundt pan with butter, then brush the pan with half of the dulce de leche. Sift the flour,…

“WHEN YOU’RE LIVING ON THE COAST FOR SO LONG… ALMOST EVERYTHING BECOMES A FOOD SOURCE, SOMETHING USEFUL.” Broome is the gateway to the vast Kimberley, a ‘one-day’ dream for many who come to experience this definitive Australian landscape. But look closer at Broome and the Dampier Peninsula and you’ll find unique experiences that take just a matter of days. Ancient landscapes, natural phenomena and a town that celebrates its blended cultural heritage are all waiting to be discovered. AMONGST THE MANGROVES “When you’re living on the coast for so long, watching the tide come in and out, different seasons, almost everything becomes a food source, something useful,” says Yawuru man Bart Pigram of Narlijia Tours as he navigates us through the mangroves. Pigram points to food sources like samphire, saltbush…

@beachbyronbay SOIL WOULDN’T BE a top consideration for most people moving somewhere new, but Alanna Sapwell isn’t most people. For the delicious. Produce Awards Unearthed Next-Gen Chef alumni, who has taken control of the Beach Byron Bay kitchen, this is where the inspiration starts. “Not only does Byron have such a strong sense of community but they also have incredible soil – what the farmers are growing with, and their greater ethos, really resonates with me as a chef,” Sapwell says. This serves as the starting point for her menu at Beach, where local, seasonal produce stars. “Our farmers put so much time, thought and effort into making sure these beautiful vegetables are grown in nutrient-dense soils – I don’t want to cover up or take away from that process by…

GROWING UP IN the Torres Strait we couldn’t buy fresh bread – we didn’t have any of that Wonder White thin-sliced sandwich bread. The only bread I knew was Island fried scones or damper. All of our staple supplies were brought in to the islands by a big barge, delivering things like flour, rice and powdered milk. From these basic ingredients, Island scones were born – a dish that uses the bare minimum to put food on the table. Fried scones are always a hit in my family. Scones are a welcome treat enjoyed by Australian families and are made in so many different ways, depending on how you grew up – from baked, to fried and even boiled. Many enjoy them with jam and cream or, in our family, with…

HEALTHY AND TASTY Experiment in the kitchen or elevate convenience food to a whole new level. The mesh design of the AirFry Plus tray allows superheated air to crisp the surface of food, to deliver a mouthwatering fried taste and texture with little to no oil. Steam is added during the cooking process to help retain moisture inside the food, whilst the outside becomes deliciously crisp and golden. LIGHT AS AIR Cook air-fried food that’s crispy on the outside and juicy on the inside. The AirFry Plus function eliminates the need for a separate appliance and works in harmony with Electrolux’s AirFry Tray. From irresistible hors d’oeuvres to impressive mains, the AirFry Tray is optimised for large capacity frying. And it’s dishwasher safe – so it won’t matter how many…

@twopotscreamer.adl YOU WON’T FIND ANY SHAG PILE in the ground floor dining room beneath Orana’s former home in Adelaide’s East End, but velvet curtains the colour of pea soup and light fixtures constructed from fluorescent tubes hint at Two Pot Screamer’s unlikely sources of inspiration. The unashamedly retro vibe is most obvious in a panoply of snacks which fully embrace the high-low aesthetic. Slices of house sourdough come washed in a sweet Vegemite glaze, but the crusts are off for the vote-winning Snag in Bread that pairs a gamey wild boar and venison sausage with sweet plum sauce, caramelised onion and micro herbs. Other dressed-up takes on classic Aussie comfort food include crumbed ling fish fingers and the ‘Chik-O-Roll’, with bright-yellow curried vegies wrapped in crispy brick pastry alongside a…

BLIND CORNER BLANC 2021, $21 This is some Margaret River magic. A slurpable, fruity, dry and fresh blend of biodynamically grown sauvignon blanc and chenin blanc grapes. It feels aptly fuller flavoured and palate-cleansing for this dish. VARNEY WINES GRENACHE 2021, $35 A relatively new producer, Varney Wines is one to watch. This grenache, from 70-plus-year-old vines in McLaren Vale, is beautiful to drink, fragrant, dark fruited and wonderfully spicy – ideal with hammy goodness. THE GOSPEL SOLERA RYE, $80 The Gospel is a boutique Melbourne distillery currently focused on rye whisky. This is smooth as can be, all caramel, malty richness and toasty spice; a seriously good pairing here, working like a final condiment to this recipe.…

GREAT COMFORT FOOD makes you feel like you’re snuggled up under a doona. In both cases, you might well slip off into a little kip because you feel so warmed, loved and cosseted. While there are cultural differences in what makes great comfort food, you’ll usually find carbs, a rich sauce, and a golden proportion of fat and sugar. But comfort food is as much about reassurance and security as a blanket of fat-loaded carbs. For me, there are six major categories: 1. SOUP It doesn’t matter where you come from, soup has a consoling power. It might be a herbal pork bone broth, a chicken soup, ginseng soup, or a goat birria or posole with hominy. For many Australians it’s pumpkin or, even more so for me, pea and…

WINE MATCH: WARRAMUNDA LIV ZAK YARRA VALLEY CHARDONNAY 2020 Vibrant and sophisticated, this drop showcases flavours of citrus and stone fruits and a creamy, elegant texture typical of the Yarra Valley. EXCLUSIVE NEW VIDEO CONTENT Scan the code and watch us make these herby croquettes. delicious.com.au/may “Potatoes add an amazing creaminess to this soup. I’ve also used rich parmesan and leeks, plus sage and extra crispy fried potato to take it up a notch. Simple, but so impressive!” @helena_marieee ROASTED KIPFLERS WITH JALAPENO BUTTER AND CHIMICHURRI SERVES 4-6 AS A SIDE 40g pickled jalapenos, finely chopped100g salted butter, softened1 tsp smoked paprika, plus extra to serve1kg large kipfler potatoes, scrubbed¼ cup (60ml) extra virgin olive oil CHIMICHURRI ¼ bunch each flat-leaf parsley and coriander leaves, finely choppedZest and juice of…

EXCLUSIVE NEW VIDEO CONTENT Want to make your own filo? Scan the code to watch how!. delicious.com.au/may “As well as filling up your tummies with nostalgia, we hope this recipe collection will show you just how powerful having a sense of community can be. After all, we don’t heal in isolation, but in connection.” @yiayianextdoor WE ARE PROUD to present this collection of Yiayia’s authentic Greek recipes, along with a number of treasured family recipes kindly shared with us by our Yiayia Next Door social media community, without whom this book wouldn’t be possible. Without the kindness of our community and, of course, a very special lady next door, we would not have the power and hope to be everything our beautiful mother wanted us to be. Quite simply, happy and…

“WE ARE SEEING MORE INITIATIVE ACROSS THE ISLAND TO PRODUCE, EAT AND BUY LOCAL.” @simonbajada Balearic bliss comes in many forms – seafood by the sea, a boogie in Ibiza, long days on the sand or simply lapping up the endless serenity. Mallorca, the largest island of the Balearic archipelago, urges you to detach from the network and embrace the latter. For a long time, it has proven itself a destination for retreat. Classical composer Chopin came in the 19th century, retreating to the village of Valldemossa with his lover Amantine Dupin, who went on to write of the island’s unflinching beauty under her pen name George Sand. And Robert Graves, early in the 20th, found “perfect tranquillity” in nearby Deia. Mallorca’s diverse coastline, mountainous hilltop villages, rural interior and…

the big cheese Subtle but complex pink pepper is perfectly balanced by the rich, buttery flavour of brie in Castello’s Double Cream Pink Pepper. This new combo is the perfect addition to your next cheese board! Visit: castellocheese.com 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 plant power Vegan and gluten-free, Vegan Made Easy’s Mexican, Indian & French-inspired recipes are ready to heat and eat or use as a versatile base. Find them at Woolworths Metro, independent retailers, and Harris Farm Market. Visit: veganmadeeasy.com.au bring the heat The trick to good food is to keep it as close to…