Indholdsfortegnelse for June 2022 i delicious

“FRENCH CUISINE IS SATIATING. IT’S TRADITION AND TECHNIQUE. IT’S ABOUT QUALITY OF INGREDIENTS. THE CULTURE AROUND FOOD, AND ITS ENJOYMENT, RUNS DEEP.” PORK RILLETTES WITH RADISHES SERVES 8 “This unctuous snack will have you spreading leftovers on your toast for breakfast. Begin this recipe 2 days ahead. I like to put it on before I go to bed and finish preparing it in the morning.” 400g pork shoulder, cut into 2cm pieces400g pork belly, cut into 2cm pieces200g pork back fat, cut into 2cm pieces130ml duck fat, melted1 large onion, studded with 5 cloves5 garlic cloves, peeled1 star anise 8 thyme sprigs1 rosemary sprig1 bay leafRadishes, cultured butter, and crusty bread, to serve Preheat oven to 80°C. Coat pork shoulder, belly and fat in 2 tbs table salt and place…

THE VENUE: Grill Americano, 112 Flinders Lane, Melbourne THE VIBE: A portal to 1960s New York, Grill Americano is a place where foie gras, wagyu and Barolo are deployed in a giddy tribute to the gods of dining. Chris Lucas (inset) has hit a home run with his addition to the CBD restaurant scene. WHAT’S COOKING: The swoon-fest continues with a menu delivering the Italian-American grill songbook in the key of Sinatra. The snackage program from chef Doug Keyte (ex-Hellenika) and his crew is solid, including fried green olives stuffed with veal, pork and chicken, and curling wisps of salumi sliced in the open kitchen with reverence. WHAT’S POURING: The mighty wine list has a thing for Italy and France (don’t we all) and an undertow best suited to deep pockets…

POT & STILL FIG APERITIF, $48 Pretty, floral and very figgy, this is a beautiful sweet-savoury liqueur that combines a sense of true, fig flavour and aroma with attractive spice characters. It’s an absolute delight with this dish. Serve chilled in small glasses. NON 3 TOASTED CINNAMON & YUZU, (750ML), $30 This does what the label says and offers tart-sweet yuzu juiciness with a good dusting of cinnamon. Valencia orange juice brings a little extra dimension, too. It’s a beautiful drink to pair with this wonderful pudding. FUTURE MOUNTAIN DARK EYES AMBER SOUR WITH BLACKBERRIES (750ML), $32 This match is a bit left of centre but felt compelling. The pleasing sourness of the beer resets the palate at each sip, and a lingering blackberry sweetness marries to the almond and…

THIS IS AN alternative take on loaded fries, but the cheesy sauce is replaced with tahini yoghurt and the bacon bits with smoky-sweet nuts. It’s no less decadent, however, and a great one to dig into and share. Double up on the smoky-sweet nuts, if you like. They’re an easy way to introduce both texture and flavour to dishes, and are particularly good spooned onto hummus. Yotam Ottolenghi is chef-patron of the London-based Ottolenghi delis and the NOPI and ROVI restaurants. He has published nine bestselling cookbooks – the latest is Ottolenghi Test Kitchen: Shelf Love, published by Random House. @ottolenghi @ottolenghi delicious.com.au/recipes For more of Yotam’s simple recipes with knockout flavours. OVEN FRIES WITH TAHINI YOGURT AND SMOKY-SWEET NUTS SERVES 4 FOR THE POTATOES 1kg skin-on Yukon Gold (or King…

C: Basically this is an Irish stew. A: We’re going global. It’s French. C: No, we got on a plane and hopped right over France and landed in Dublin. Mum’s got out the half-empty bottle of red that’s been open for who knows how long and she’s pulled the beef short ribs out of the bottom of the fridge. A: This is perhaps the most quiet I am ever going to be in one of these chats we have. C: I have my reasons, you see. We’ve never had beef in Ireland. We’ve never had red wine, and we’ve never had onions and mushrooms. The French have always had them… (That’s a joke by the way.) A: I, for one, am lost. So we’re talking about the Irish and mushrooms?…

EXCLUSIVE NEW VIDEO CONTENT Scan the code now to see how to make these soft pretzels. delicious.com.au/june WINE MATCH: LECONFIELD COONAWARRA CABERNET FRANC 2019 This fragrant, medium-bodied red with rounded tannins and bright acidity pairs exquisitely with almost any meal, in particular cured or fatty meats. “WITH FRAGRANT SESAME OIL AND GINGER, CONGEE IS THE IDEAL BASE FOR PRAWNS, CHICKEN AND SALTY-SWEET LAP CHEONG” MERGUEZ SAUSAGE BAKE WITH MOROCCAN COUSCOUS SERVES 4 ¼ cup (60ml) extra virgin olive oil8 Merguez sausages (from selected butchers)1 large onion, thinly sliced2 garlic cloves, crushed2 tbs each tomato paste and harissa1 tsp ras el hanout (Moroccan seasoning), plus ½ tsp extra2 tsp brown sugar1 tbs sherry vinegar2 x 400g cans cherry tomatoes400g can chickpeas, drained, rinsed1½ cups (300g) couscousFinely grated zest of 1 lemon,…

Bring out your inner explorer with an enchanting journey of discovery in Peru. Take a breathtakingly (quite literally, at such high altitude) beautiful passage from South America’s culinary capital, Lima, along Cusco’s cobbled streets and the sweeping Sacred Valley, before hopping onboard the famous Hiram Bingham train that soars through corn-coloured fields towards Machu Picchu, the ‘Lost City of the Incas’. Along the way you’ll uncover a deeply fascinating food scene and plenty of cultural treasures. LIMA While you might be tempted to head straight to Machu Picchu upon touchdown in Peru, don’t overlook the coastal capital of Lima. The ‘City of the Kings’ (as named by Spanish conquistadors in 1535) holds its own with unrivalled gastronomic gravitas as the hottest dining destination in South America. WHAT TO SEE Begin…

OUR MOST-LIKED POST 2,517 likes, 51 comments Get your comfort food on tonight with our spiced potato, sage and leek soup with potato crisps. Loaded with rich parmesan, leeks and sage, and topped with extra crispy fried potato, this luxuriously creamy soup is guaranteed to bowl you over. Find the recipe at delicious.com.au Recipe: @helena_marieee Photography: @william_meppem Styling: @kirstenljenkins #MAKEITDELICIOUS INSPIRED EATING: Here I sit, sipping on a lemon drop martini (The Comic’s wildcard drink, April issue, p 38), with some cabbage slaw with hazelnuts, currants and buttermilk dressing (inspired by the menu highlights from Fish Butchery, Waterloo, in Joanna Savill’s report on the new place in The Serve, p 37), to have alongside a whole fish barbecued Greek-style. Inspiration from even the inside columns, well done delicious.! Lorraine Milne MEMORIES…

1 La Salut, Sydney This Catalan-inspired wine bar in Redfem invites diners to snack their way through Spain’s north-east comer. 2 I Movida, Melbourne This CBD tapas restaurant remains one of the city’s favourite laneway diners for Spanish sips and small plates. 3 Moda, Brisbane Seamlessly melding Brisbane with Barcelona, chef-owner Javier Codina dishes up Catalan fare with smart Euro-style service. For more on the latest restaurant, cafe and bar reviews, head to delicious.com.au/eat-out…

IT IS STRANGE THAT in the absence of travel, I’ve spent more time than ever dreaming about it. What particularly snares me is the memories of those dishes that you never knew existed until you travelled… and then fell hopelessly in love with. Now I’m not talking about legendary culinary attractions that delivered like Naples’ pizza, La Tour d’Argent pressed duck, sushi or ramen in Tokyo, Hainanese chicken rice in Malaysia and chilli crab in Singapore. I’m also not talking about obvious ones that didn’t deliver, such as Istanbul’s famous fish sandwich (made with imported Norwegian fish), or overcooked steaks in Buenos Aires. No, we are talking about the devastating deliciousness of frijoles negros for breakfast in Mexico City, with smooth, comforting black beans and bright fresh lime, green serrano…

EXCLUSIVE NEW VIDEO CONTENT Want to make this classic silky tarama? Scan to watch how. delicious.com.au/june FAVA DIP WITH PICKLED RED ONIONS AND CAPERBERRIES SERVES 4, AS A STARTER 120ml extra virgin olive oil1 small red onion, finely chopped2 garlic cloves, thinly sliced 300g yellow split peas, rinsed, drained 600ml vegetable stock1 bay leaf2 tbs finely chopped dill leaves¼ cup (40g) caperberries, halved Pita, to serve PICKLED RED ONION 2 small red onions, thinly sliced2 tbs white wine vinegar1 tsp caster sugar For the pickled onion, place onion in a small heatproof bowl. Place vinegar, sugar and ¼ cup (60ml) water in a small saucepan over medium-high heat and bring to the boil. Remove from the heat and cool slightly, then pour over onions. Set aside. Heat 2 tbs oil…

ONE OF WARREN MENDES’ most vivid memories from his childhood in South Africa is standing at the kitchen bench helping his mum prepare dessert as his dad fired up the braai, or barbecue – a pastime South Africans treasure as much as Australians. “The rest of the day would be focused around grazing and gathering around the braai, with meat finally cooked in the late afternoon along with the rest of mum’s feast,” he says. “The eating and gathering culture of South Africa solidified my love of food and cooking. Across all cultures, food is a focus.” Returning to the nation of his birth this year to film Food Trail: South Africa, airing on Channel 10 from August, Mendes traced the many and varied influences that flavour the food of…

“THERE ARE SO MANY INCREDIBLE PASTRIES FOUND AROUND THE WORLD, SUCH AS THESE SFOGLIATELLE – AN ICONIC ITALIAN TREAT STUFFED WITH A CHEESY SEMOLINA FILLING.” @geodoes HUNGARY CHEESE & CHERRY STRUDEL SERVES 6 680g jar morello cherries1½ tbs cornflour250g cream cheese, softened400g fresh ricotta90g icing sugar, sifted, plus extra to dust1 tsp vanilla extractFinely grated zest of 1 lemon1 egg yolkPinch ground cinnamon8 sheets filo pastry60g unsalted butter, melted25g almond meal Drain cherries, reserving the syrup. Mix cornflour with 2 tbs cherry syrup until smooth. Set aside. Place 1 cup (250ml) cherry syrup in a small saucepan over medium heat. Bring to a simmer, then add the cornflour mixture and whisk to combine. Cook for 3-4 minutes until thickened. Add cherries and cook for a further 1-2 minutes until thickened.…

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…

BOLD FLAVOURS Peri peri chicken wings, p 94 Bowlo Draught Stir-fried minced beef with holy basil, p 104 Das Juice White 2021 Gingered sweet potato tray bake, p 126 Matso’s Ginger Beer “It’s hard not to think about full-flavoured drinks with this menu, and conventional food and wine matching might take you there. I advocate for doing the opposite – go light, go fresh, go understated, and use the drinks to whip the palate clean after each mouthful. Think light, fresh whites, rosé and dry, crisp beers.”Mike Bennie, Drinks Writer WINTER COMFORT Gouda, cauliflower & potato bake, p 38 Taylors Jaraman Chardonnay 2021 Spicy ‘nduja with greens, beans and pappardelle, p 62 Taylors Masterstroke Shiraz 2019 Cheese & cherry strudel, p 120 Taylor Made Pinot Noir Rosé 2021 “Our Jaraman Chardonnay is a full-bodied, flavoursome white…

THERE’S SOMETHING SO GREAT about saltbush lamb, when farmers let the lambs nibble on fresh saltbush and its natural fresh, salty flavours are infused through the meat. Saltbush is one of my top five native Australian herbs and in this macadamia crumb with native thyme, the combination packs some extra buttery and minty flavour, with a bit of heat from peppermint gum. I always advise having a little taste of native herbs and spices before adding them to a dish, to get a sense of their individual flavours and strengths. When using native thyme, start off with a little at a time to get a strength you’ll enjoy. It has quite a pungent grassy aroma and carries a powerful flavour with a fresh finish. On the plate, I’ve added a…

EXCLUSIVE NEW VIDEO CONTENT Scan to see how we interpreted this classic Malay dish. delicious.com.au/june SATAY AYAM (SATAY CHICKEN) SERVES 6 AS A STARTER You will need about 20 bamboo skewers for this recipe. 500g chicken thigh fillets, cut into strips500g beef rump, cut into thin stripsVegetable oil, to drizzle 2 Lebanese cucumbers, seeds removed, finely choppedLime wedges, to serve MARINADE 1 tbs brown sugar1 tbs ground turmeric2 tsp fennel seeds, crushed2 tsp ground cumin1 tsp ground coriander6 small Asian (red) eschalots, chopped6 garlic cloves, chopped1 tsp shrimp paste¼ cup (60ml) vegetable oil SATAY SAUCE 2 lemongrass stalks, lightly bruised, thinly sliced5cm (25g) galangal, finely chopped1 tsp shrimp paste2 tbs vegetable oil2 tbs tamarind paste½ cup (125ml) coconut milk1 cup (150g) roasted peanuts, crushed2 tsp soy sauce1 tbs brown sugar,…

“ALSO KNOWN AS THE BOMBAY BURGER, THIS DEEP-FRIED SPICED POTATO PATTY STUFFED INTO A SOFT BREAD ROLL SHOWS WHY DOUBLE CARBS CAN ONLY BE A GOOD THING! A TANGY CORIANDER RELISH AND CHILLI-COCONUT CHUTNEY MAKE THE CASE FOR DOUBLE CONDIMENTS, TOO, AND BLISTERED GREEN CHILLI PILES ON THE HEAT.” LEMON & SAFFRON LAMB KEFTE TAGINE SERVES 4 40g unsalted butter, chopped1 onion, grated2 garlic cloves, crushed1 tsp each ground cumin and ground ginger½ tsp saffron threads½ tsp paprika1 cinnamon quill350ml chicken stock2 tbs each finely chopped flat-leaf parsley and coriander, plus extra leaves to serve Juice of1 /2 lemon1 tbs finely chopped preserved lemonNatural yoghurt and flatbreads, to serve KEFTE 500g lamb mince1 small onion, finely diced2 garlic cloves, crushed¼ cup each coarsely chopped flat-leaf parsley and coriander2 tsp ground cumin1…

“Thai fish cakes are famous around the world – and rightfully so, as their intriguingly bouncy texture and delicious flavour, with red curry paste running through the fish mixture, make them a delight to eat at any time of the day. I like to serve them as a snack or precursor to a meal with traditional sweet pickled cucumber, shallots and chillies. Fish cakes also make a wonderful light lunch served with a few coils of kanom jim rice vermicelli noodles and sprigs of Thai basil. If you don’t have time to make the red curry paste, use a quality shop-bought paste instead.” I WAS BORN IN LIVERPOOL to a Thai father and an English mother. I’ve always loved visiting my family and friends in Bangkok. I have fond memories…

CHOCOLATE, COCONUT AND PEANUT CAKE SERVES 8-10 “For me there is only one rule for chocolate cakes: they need to be light, moist and slightly fudgy. This recipe ticks all those boxes. One of the highlights is that, even though it’s vegan, you can’t really tell.” 100g vegan butter, plus more forthe pan300ml almond milk2 tbs apple cider vinegar50g smooth peanut butter2 tsp instant coffee250g self-raising flour50g cocoa powder2 tsp baking powder1 tsp bicarb soda250g caster sugar FOR THE CHOCOLATE CREAM 400ml can of good-quality, full-fatcoconut milkAbout 200g vegan dark chocolate(70% cocoa solids)50g smooth peanut butter270ml vegan cream50g icing sugar Butter three 20cm round cake pans with vegan butter and line the bases with baking paper. Preheat the oven to 180°C. Heat the almond milk in a large saucepan and,…