Indholdsfortegnelse for August 2022 i delicious

WITH THE COST of living on the rise, there’s never been a better time to cook smart. Welcome to our Zero Waste Special – born from a column we started seven years ago, which grew to become an annual issue and an always-on movement for delicious. When we first began planning how to dedicate an entire issue to easy recipes that used up leftover fruit, vegetables and pantry staples, and getting the most out of your food, it was a topic gaining momentum globally. We knew that if food waste were a country, it would be the third-largest emitter of greenhouse gases behind China and the US, and yet many people around the world were still going hungry. Everyone from restaurants and producers to hotels and airlines were refining the…

THERE’S NOTHING bolder than a good shiraz, or syrah in French, nor more convenient than perfectly paired winter wines, matched by the Qantas Wine experts to our delicious feature recipes, and delivered to your home with a Qantas Wine Plan. It’s a great way to make food and wine pairing effortless. AN AUSTRALIAN ICON WITH AN INDIVIDUAL TASTE A dry red with incredible presence, shiraz forms the backbone of the Australian wine industry. With deep notes of cherry, chocolate, plum and spice, you can expect a sensory experience like no other in the wine world. As connoisseurs know, the notes and flavours will change based on where the grape is grown. If you’re looking for something weighty and intense, Barossa Valley and McLaren Vale wines will deliver. The cooler conditions…

IRON CHEF Looking to trade up the teflon? Cast your attention to Ironclad Pan, a new range of heavy-duty cookware made from high-grade recycled iron. $280, ironcladpan.com.au HOME GROWN Haighs is dipping into Australia’s rich native flora for its latest release. Working with native food company Warndu, Haighs has launched two new blocks – Milk Chocolate with Muntrie and Honey, and Dark Chocolate with River Mint. $15, haighschocolates.com TRAY CHIC If you’re all about quick and easy meals, this cookbook is the one for you. One by Jamie Oliver (Penguin, $55) shows you how to make 100 one-pot wonders that you can rustle up at any time of the day. Every recipe uses 8 ingredients or less, with minimal prep time and washing up. NO FILTER? Keep up your daily…

THE VENUE: Press* Food & Wine, 40 Waymouth St, Adelaide THE VIBE: Waymouth Street’s busy foot traffic and glass-fronted buildings are a world away from the flower-filled garden on the edge of McLaren Vale where Tom Tilbury started at Gather at Coriole. And yet the acclaimed chef (inset) says his new home at Press* in the heart of the city provides just as much inspiration. WHAT’S COOKING? Hearty proteins like dry-aged beef and chicken roasted on the crown still emerge from the kitchen, but the menu is an altogether leaner beast with a strong seafood and vegetable presence that’s more in step with current tastes. WHAT’S POURING? A seasonal cocktail list will benefit from a pickling and preserving program that Tilbury has underway, and the wine selection has been expanded significantly…

SYDNEY “A THREE-LEVEL TAKEOVER WAS AMBITIOUS FOR OUR LAUNCH NIGHT, BUT SHELL HOUSE WAS THE PERFECT PARTNER TO BRING THE PARTY TO THE CITY.”– KERRIE McCALLUM, EDITORIAL DIRECTOR ADELAIDE “IT WAS A JOY TO SEE DELICIOUS. READERS COME OUT IN FORCE TO CELEBRATE OUR VIBRANT HOSPO INDUSTRY.”– KRYSIA BONKOWSKI, EDITOR MELBOURNE “IT WAS WONDERFUL TO CELEBRATE WITH THE FRIENDS OF DELICIOUS. ACROSS SO MANY AMAZING NIGHTS!”– JOHN HANNAN, DIGITAL DIRECTOR BRISBANE “OUR RESTAURANT SCENE IS THRIVING AGAIN, AND THIS MONTH OF EVENTS WAS THE PERFECT WAY TO GET BACK OUT THERE!” – ERINA STARKEY, NATIONAL RESTAURANT EDITOR…

I’M IN TROUBLE. It’s fully chilly weather round the kitchen bench, complete with some gale-force sighs of disapproval. You see, I froze the elderly, blackening bananas without peeling them first – and this is not acceptable in our house. I know it is a pain if you want to blitz the frozen banana to make vegan ice cream or whiz it with frozen mango to make a fluffy slushie that’s perfect drizzled with rum and lime. But, in my defence – and rest assured I wasn’t mounting one lest I got pinioned by an icy stare like a butterfly in a Edwardian lepidopterist’s collection – 98 percent of the time those bananas are going to become banana bread and you have to thaw them for that anyway. I bring up…

EXCLUSIVE NEW VIDEO CONTENT Scan now to watch how we finessed these falafel. delicious.com.au/august WINE MATCH: SCHWARZ BAROSSA META SHIRAZ 2019 This is a rich and intense wine with a supple concentration that is able to withstand the caramelisation of roasted dishes and sweet accompaniments. “Let’s give the humble cauliflower the love that it deserves! I like mine roasted with chickpeas, plus some pickled currants for a fruity kick.” “Canned legumes are a great staple to have in the pantry. All of these recipes use whole cans, so you’re not left with anything half-empty lurking around!” @darrenrobertsonfood MIXED BEANS WITH OLIVES, GREENS AND FETA SERVES 4-6 AS A SIDE 1 small red onion, finely chopped 2 small Lebanese cucumbers, finely chopped 400g can mixed beans, rinsed, drained 150g green olives,…

NOOSA ICONS Dive into a world of iconic Noosa experiences. From the pristine golden sand beaches, epic waves and famed point breaks, to the winding trails and hidden coves nestled within the Noosa National Park, and the quintessential holiday vibes of the buzzing Hastings St, there’s an iconic experience for every day of the week in Noosa. SIGNATURE EATS From the unbeatable beach-side dining establishments that Noosa is famous for, to the inventive small spaces popping up in the villages, and the rustic paddock-to-plate hinterland foodie destinations drawing devoted diners to the country, Noosa’s dining scene is awash with incredible restaurants and cafés catering to every whim. WELLNESS Breathe in a world full of wellness experiences, and find a state of true balance and relaxation in Noosa. Unwind with spa…

OUR MOST-LIKED POST 1,266 likes, 20 comments Take an iconic Dutch cheese, add cauliflower and carbs, and you’ve got a truly decadent one-dish bake to warm your winter. #makeitdelicious Recipe: @thestuddsiblings Photography: @bendearnley Styling: @morganfood #MAKEITDELICIOUS TIME TRAVEL: As a long-time collector of delicious. (I even have the first edition) I have quite a hoard. Each month when I pick up my new issue I go back through my collection and gather 5 or 6 past issues from the same month, giving me a wealth of brilliant recipes to choose from that celebrate seasonal produce. I always find something incredible that I haven’t cooked yet. Keep up the amazing work! Sara Barnes THE WINNER IS… Wow! How fabulous was the June issue of delicious.? One of the greatest joys of…

“THE INSPIRATION WAS ALWAYS JUST TO MAKE VEGETABLES BEAUTIFUL AND AS TASTY AS THEY COULD BE.” BEETROOT, TAMARILLO & RED WITLOF SALAD SERVE 6-8 AS A STARTER 4 small (125g each) beetroot1 ½ tbs extra virgin olive oil⅔ cup (100g) roasted cashews2 heads witlof, washed, leaves separated2 tamarillos, peeled, cut into wedges TAMARILLO & BEETROOT VINAIGRETTE 1 large beetroot, peeled, chopped2 tamarillos, roughly chopped1 pickled jalapeno, sliced3 tsp jalapeno pickling liquid3 tsp sherry vinegar1 ½ tbs maple syrup1 tbs tamari¼ tsp xanthan gum1 tbs chilli oil Preheat oven to 200°C. Place each beetroot on a piece of foil, drizzle with oil, turning to coat, then enclose in the foil. Place on a baking tray and roast for 1 hour-1 hour 30 minutes until tender. Set aside until cool enough to…

NATIVE INGREDIENT  WARRIGAL GREENS THIS SIMPLE GREEN sauce is an easy way to use up all those herbs you have hiding in the fridge, leftover from recipes you have made during the week. I love using warrigal greens as a base – finally a spinach that holds itself well and doesn’t whittle down into nothing as it cooks. Warrigal greens grow like wildfire, especially in the southern parts of Australia, and there’s nothing like a native spinach to help our natural environment thrive. Adding the chips also uses up any leftover root vegetables you may have to dip up your green verde. I loved growing up on root vegetables, especially cassava, which is great used for baking, in stews and as a natural food binder thanks to the starchiness that it provides.…

1 SK Steak & Oyster, Brisbane This classically styled oyster bar at The Carlie Hotel offers diners the pick of both the land and sea. 2 The Morrison Bar & Oyster Room, Sydney Splah out at this inner-city seafood bar, where briny bivalves are served natural, beer-battered and kilpatrick. 3 Pearl Diver, Melbourne More than a dozen oyster dishes are best paried with a house martini spiked with nori and oyster shell. For more on the latest restaurant, cafe and bar reviews, head to delicious.com.au/eat-out…

“QUITE AN UNATTRACTIVE FOOD, REALLY. BUT OH SO YUMMY. HOMEMADE SAUSAGE ROLLS WITH TOMATO SAUCE. AN AUSTRALIAN KID’S BIRTHDAY PARTY IS INCOMPLETE WITHOUT THEM. IF YOU’VE NEVER MADE THEM YOU WON’T BELIEVE HOW EASY THEY ARE, PARTICULARLY IF YOU SHORTCUT AND USE STORE-BOUGHT PUFF PASTRY.” WE HAVE TAUGHT a class called ‘From Scratch’ at our on-farm cooking school for almost 10 years. In a single day, we lead people through how to make sourdough, yoghurt, butter, labneh, biscuits, crackers, jam, pickles and bone broth. Do I make everything from scratch all the time, or do I think YOU should? Nope and nope. If I didn’t have to work maybe I could… But I don’t think it’s practical or realistic to make everything from scratch all the time, particularly if you’re…

“THE GENTLE SWEETNESS OF POACHED PEAR COMPLEMENTS THE MAPLE AND VANILLA, AND THE TOASTY ALMOND CRUMBLE ON TOP IS THE PERFECT FINISH!” @kcoverdale “WHETHER IT’S LEFTOVER CHEDDAR, OR SWEETLY CARAMELISED CARROT PEEL, THESE RECIPES HELP YOU CUT DOWN ON WASTE AND MAKE THE MOST OF EACH INGREDIENT.” @kcoverdale APEROL-SOAKED CARROT MUFFINS WITH LABNEH FROSTING MAKES 6 Begin this recipe 1 day ahead. 350g Greek-style yoghurt2 medium (220g total) carrots1 x packet delicious. Carrot Cake baking mix3 large eggs185ml vegetable oil¼ cup (30g) pecans, roughly chopped APEROL SYRUP ¾ cup (165g) caster sugar¼ cup (60ml) Aperol To make the labneh, line a fine sieve with muslin or a clean Chux cloth and set over a bowl. Add yoghurt, fold up the edges of the muslin to cover, then chill overnight until…

CAVOLO NERO & CANNELLINI BEAN SOUP WITH PARSLEY SALSA SERVES 4 2 tbs extra virgin olive oil1 leek, thinly sliced1 fennel bulb, thinly sliced3 garlic cloves, finely chopped1 tsp fennel seeds6 sprigs oregano, leaves picked1 parmesan rind4 cups (1L) good-quality chicken stock400g can cannellini beans, drained1 bunch cavolo nero (or silverbeet), trimmed, stems and leaves sliced Finely grated parmesan, to serve PARSLEY & ALMOND SALSA 1/2 cup (80g) almonds, toasted1/2 bunch flat-leaf parsley4 sprigs oregano, leaves picked Juice of ½ lemon1/3 cup (80ml) extra virgin olive oil Heat oil in a large saucepan over medium heat. Add leek, fennel, garlic, fennel seeds and oregano and cook, stirring occasionally, for 10-12 minutes until softened and lightly golden. Season. Add parmesan rind, stock and 1 cup (250ml) water and bring to a…

“IT’S BEEN THE AWARDS that have shone a light on all kinds of small producers, growers and fisher folk who have been doing the right thing by the environment and by the people they supply,” says long-time judge, Alla Wolf-Tasker. Gerry Harvey of awards partner, Harvey Norman, says: “Great food experiences, at home or in restaurants, start with the best produce. Australia is blessed with an abundance of the world’s most exceptional producers: from vegie growers to those tending livestock or harvesting fresh seafood. It is this diversity of talent that translates into flavour, as producers – especially those recognised as part of the delicious. Harvey Norman Produce Awards – are increasingly ensuring their production techniques are seasonal, sustainable and innovative.” GOOLWA PIPICO, SOUTH AUSTRALIA Harvested with hand nets close to…

BROWN-BUTTER BUTTER BEANS WITH LEMON AND PESTO SERVES 4 6 cups jarred, canned or home-cooked butter beans, drained (about 1kg total, or approximately 5 cans)105ml extra virgin olive oil30g parmesan, roughly grated15g flat-leaf parsley, roughly chopped3 long green shallots, trimmed and sliced2 tsp finely grated lemon zest plus⅓ cup (80ml) juice (from about3 lemons)225g unsalted butter8 garlic cloves, peeled and thinly sliced8 oil-packed anchovies, drained and roughly chopped1 tsp chilli flakes Preheat oven to 230ºC. Dry the butter beans very well, then spread them out onto 2 large baking trays lined with baking paper. Add 30ml oil, ¼ tsp salt flakes and plenty of black pepper to each tray, toss gently to combine, then spread the beans in an even layer. Roast for 15 minutes, then carefully turn over the…

A: This dish is how you made your name, right? C: It’s not how I made my name, it’s how I reinforced my name. It’s a dish from my first restaurant, 4Fourteen. It features licorice root – people think of sweet licorice, that black stuff that Anthony eats in his car at night, but it’s actually like a little piece of wood. It gives you this mellow flavour that’s not sweet at all. A: I don’t normally like licorice, but this is subtle and a bit aniseed-y. C: The shin is a stunning piece of braising meat because it keeps its shape when you let it sit in the sauce for a while. A: The beauty of this type of braise is that you can use so many different parts…

SOME PEOPLE ARE a little nervous about cooking fish. It can all feel very daunting… Cooking fish isn’t difficult, and you definitely don’t need to be a chef to pull off a perfectly cooked dish. My advice is not to shy away from cooking fresh fish; it all starts with great ingredients – the fresher, the better. And, ideally, try to use sustainable, locally sourced seafood. The beauty of vegetables and seafood is that they pair so well with a bounty of flavours. These recipes (or guides) are only here to get you started. The dishes I share these days combine the open mind and palate of my travels with my career in food, my time as the father of young kids cooking simple yet flavourful meals for my family,…

The secret weapon at Alkina, a biodynamic winery near Greenock, is Pedro Parra, a Chilean winemaker and forensic soil analyst who looks at the way soil, rock, roots, and complex organic ecosystems gestate a wine. Digging into limestone, schist and clay in the 60-hectare Barossa estate, Parra has identified specific parcels of vines, some as small as 0.3ha, that are unique in their geologies. Identifying the terroir ensures Alkina gets the best results from its grenache, mataro and shiraz grapes. Says general manager Amelia Nolan, “It’s a bit like growers in Burgundy knowing which areas are Grand Cru, Premier Cru and Village levels. We are building the same detailed understanding of which ‘polygons’ have the potential to deliver Grand Cru quality.” Without the mapping, says Nolan, her team (which includes…