Indholdsfortegnelse for February 2024 i delicious

CHANGING COLOURS Don't feel locked in to one single kitchen look. This smart fridge has a range of colour schemes available, and you can change the look of the MoodUP LED panels at the touch of a button to match your mood, with the help of the LG ThinQ app*. SYNC TO THE BEAT Enjoy your favourite music through Bluetooth 5.0 speakers while you’re working in the kitchen, and dance along with your fridge in Party Mode, which syncs up the light show with the beat. ONE-TAP INSTAVIEW Knock twice on the door instead of opening it to see what you have inside with the InstaView functionality, minimising cold air loss and improving energy efficiency. Inside, the flat metal duct enhances airflow, ensuring consistent cooling and maintaining an optimal temperature…

Ever since she can recall, Pip Sumbak has loved cooking with fire. She would invite school friends over to play at her family farm, and cook them lamb chops on a tractor disc plough over a fire. “I guess I was this weird little girl who liked cooking,” Sumbak says with a laugh. That little girl has since travelled the world, training as a chef in France, Spain, Indonesia and Fiji before returning home to settle in Byron Bay. She’s now taken up a place as chef-in-residence at Byron’s luxury coastal estate, Sun Ranch. Here, she offers guests unique Fire Feast experiences. “Cooking with fire – it resonates with everyone,” she says. “I’ve cooked for wealthy people who’ve experienced the best of the best, and they’re still drawn to it.…

THIRSTY TIGER, ADELAIDE Hot honey flows through the menu here, from fried chicken tenders drenched in a hot honey glaze to grilled broccolini topped with a fiery hot honey-whipped feta. It’s even on the smashed avo toast. DEEP END PIZZA, VICTORIA There’s something about pepperoni pizza and hot honey that just works. Here, a Detroit-style deep dish pizza forms the base for mozzarella, ‘nduja, pepperoni and a sweet squirt of hot honey sauce. BESK, PERTH Hot honey and cheese? Yes, please. Golden fried pumpkin and scamorza croquettes get the hot honey treatment at Besk. It works particularly well with salty cheeses like scamorza, mozzarella, haloumi, chevre and feta.…

If you’d told me, say, five years ago I’d be writing a column on the best Australian non-alc drinks, I’d probably have laughed my head off. It’s not because I don’t believe in no-alcohol alternatives – indeed, I’m a huge fan – but a lack of product and quality would’ve made for scarce words. Fast-forward to today and we have non-alc bottle shops and cocktail bars; wine lists with huge selections and zero-alcohol degustation pairings. It’s an exciting time for those abstaining. These category-defying, inventive products simply slip into our drinking repertoire to make our lives less boozy, but still entirely satisfying. ETOTA BITTERSWEET APERITIVO, $50 Made in Byron Bay from 15 herbs, botanicals and spices, this is one of the most interesting and versatile non-alc products around. It works…

This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Sauternes is a sweet white wine from Sauternes in the French region of Bordeaux. You can substitute another light dessert wine instead. Amaretti biscuits are Italian almond biscuits with crispy edges and a soft and chewy centre. You can find them at some supermarkets and specialty grocers. POACHED APRICOTS WITH PISTACHIO & AMARETTO MASCARPONE SERVES 4 100ml Sauternes½ lime¼ tsp vanilla bean paste (or ½ tsp pure vanilla extract)65g white or caster sugar6 medium ripe apricots (about 280g total), halved, stones removed PISTACHIO & AMARETTO MASCARPONE 80g raw unsalted pistachios, toasted and finely chopped80g hard amaretti biscuits, roughly crumbled3 tsp white or…

By now, you’ve probably already broken all those New Year’s resolutions you made amidst the strands of party poppers and crumbled Champagne foils. Never fear! I have a suite of achievable resolutions far less lofty than ‘quit something I really like and don’t want to give up’. I want to be kind to you, so you can be kind to yourself. So, here is my list of things that you no longer have to do in the kitchen. I shall phrase these as affirmations, to make them even more powerful. I WILL NOT PEEL Roasting carrots or parsnips? You won’t notice if you leave the peel on! Making mash or a potato salad? Call it rustic and leave the skins on for flavour, texture and to save time. I WILL…

“Têt is all about ABUNDANCE, to the point where you don’t just cook to feed people that day. You cook, and then you send people home with leftovers. That’s why there’s always really abundant fried rice.” For bringing in a whole new year. me, Têt is about celebrating family, and being together with old friends and new; that’s the whole vibe behind it. It’s about Vietnamese Têt is celebrated over three days: one day is for visiting family, one day is for visiting friends. Then the third day is for people coming to your house. In Australia, we always find ourselves celebrating Têt in summer, so a lot of those dishes that I grew up eating have kind of changed. Now it’s a usually a barbecue. My mum does all…

It’s time for tofu to venture out of the vegetarian aisle and make its way into the mainstream. This much-maligned bean curd might not be much chop in the flavour stakes on its own, sure, but in the right hands, it can become a thing of beauty. “Of course you don’t eat tofu by itself; you have to work with it, just like any other ingredient!” says cook and food photographer Luisa Brimble. “The beauty of tofu is that it’s so versatile. It can carry any flavour, and you can transform it into whatever you want – fried, steamed or just an amazing alternative to your usual protein.” To create the recipes you’ll find here, Brimble has drawn on inspiration from Chinese and Filipino styles of cooking. “The sesame-seed-crusted tofu…

There’s nothing like a fresh start. Every time Plum picnic cake (p 109)There’s nothing like a fresh start. Every time the clock ticks over into an entirely new year, that sense of anticipation for what is yet to come is intoxicating. I’ve never been big on New Year’s resolutions – probably thanks to my complete lack of self discipline – but I still believe it’s important to hold onto that sense of optimism for as long as possible. It’s the joy of new beginnings that inspires our February issue every year. The long, hot days that arrive at the tail-end of the decadent festive season are a peaceful time to take stock and reset. At the height of summer, when vines and branches hang heavy with produce, a barefoot, lazy…

FOLLOW ME: @erinastarkey Pincho Disco, Melbourne Small skewered snacks are the star of the menu at new Latin American diner Pincho Disco in Collingwood. Head chef Diego Cardenas is behind the border-crossing menu, which showcases the flavours of Colombia, Peru, Chile, Mexico, Argentina and Brazil across an impressive array of share plates. Pinchos are the point of difference, threaded with king prawn, wagyu and mixed mushroom, grilled over the fire and served with mole. DISH it up Across Australia, our experts are on the hunt for their new favourite plate. This month, Simon Wilkinson dishes on a tempting tart. “Classic desserts are back, but few are generating oohs and aahs quite like the lemon tart at Adelaide’s Jolleys Boathouse. Exec chef Harry Bourne and his team pull the tarts from…

When it comes to a wonderful summer salad, I always love the sweet and savoury combination of a watermelon salad. Fresh saltbush gives a salty, earthy finish with an oregano-like flavour, which pairs perfectly with the tart bitterness of warrigal greens. The two native ingredients together are the perfect way to make our Australian produce shine in this dish. There’s a lot of misinformation out there about how to use warrigal greens, and I’m here to set the record straight. Although many people think you need to cook warrigal greens before consuming, they are, in fact, like any spinach, and can be used raw in salads and garnishes or, in this case, a delicious chimichurri. I love watermelon any day of the week, but when it’s in season, it’s my…

In 2014, I opened the doors to my first restaurant, Ho Jiak Strathfield, alongside my business partner, William Xie. William and I were the owners, but I was also a chef – the untrained, self-taught head chef. Ten years after dropping everything, William and I have opened three Ho Jiak restaurants: Strathfield, where I brought Malaysian street food recipes to a food court in Sydney, and where I found my confidence as a chef; Haymarket, where the story is about honouring the legacy of my amah (grandmother) and the home-cooked food I grew up on; and Town Hall, where I have tried to push the boundaries of Malaysian food by bringing my own ideas to a menu for the first time. They are all Malaysian restaurants, but my cooking philosophy…

Today, more than ever, we are increasingly aware of the advantage of eating well and the importance of unrefined, whole, natural ingredients. Every day, more versatile ingredients and new cooking methods that involve an abundance of vegetables, pulses and whole foods are available, and I’m so pleased to see that this culinary revolution has finally started to focus on desserts. The purpose of this book is to celebrate the choice of a natural, healthy diet, even for the sweetest things in life – cakes. The starting point is the use of unrefined, wholegrain, organic, seasonal and, whenever possible, locally sourced ingredients. The recipes in this book are not sugar free – they contain fruits, vegetables and other types of sweeteners – but the cakes in this book are all naturally…

SUMMER SCENT From prickly pears to lavender and lemongrass, Diptyque’s Ilio is a light and refreshing summer fragrance that will evoke memories of your vacation long after you fly home. $228, mecca.com RESORT GLAM Alemais has dropped a new jewellery collection. This Banana House Clam Pearl Necklace will effortlessly glitz up an outfit and take your T-shirt from the beach to the bar. $395, alemais.com EASY BREEZY Cut from lightweight silk and featuring Venroy’s ‘Jamaica Scene’ print, this loose-fit and short-sleeve men’s collar shirt is a great choice for sunny days and balmy nights. $280, venroy.com.au SLIP, SLOP, SLAP Summer Fridays ShadeDrops Mineral Milk is the perfect 2-in-1. The naturally tinted base will provide light coverage and add colour to your skin, while the SPF30 will protect it. $58, mecca.com…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,771 LIKES, 102 COMMENTS We’re calling it. Limoncello spritz is *the* drink of summer. And it seems you agree. Our limoncello recipe post got plenty of attention across our social channels. Find the recipe + more DIY cocktail ideas at delicious.com.au RECIPE: @tracey.pattison PHOTO: @chriscourt STYLING: @justinepfoodstylist LETTER OF THE MONTH… We recently celebrated my mother’s 82nd birthday, and wanted to bake a cake – something we never do! The Cherry Moon Signature Birthday Cake in the November 2023 issue was beyond amazing. My mum is a rough marker, but went so far as to say it was the best cake she had ever eaten. And my wife, who made it and is not a cake eater, was converted. This was…

Hot honey is so hot right now. If you love sweet and spicy flavours, then this fiery new condiment is about to become your main squeeze. WHAT’S HOT: Mike Kurtz struck liquid gold when he launched Mike’s Hot Honey in the US in 2010. He first discovered the quirky combo in Brazil, before heading back to Brooklyn to bottle his own. He began drizzling his hot honey on pizzas where he worked, and before long, customers were clamouring to take the product home. Ten years on, the trend has seeped to our shores, with many local producers now crafting their own. WHY: It’s the balance of flavours that make hot honey such a hit. The chillies prevent the honey from being overly sweet, while honey gently softens the intense chilli…

RAISING THE BAR With Mike Bennie on the natural-focused wine list, Maybe Sammy mixing up cocktails and chef Clayton Wells on the snacky food menu, Busby’s is the latest opening breathing new life into Sydney’s Oxford Street. Found within boutique hotel Oxford House, the street-level bar has embraced the listening bar movement, with a music program seeing different guests take control of the record player over summer. BUSBY’S BAR 21 Oxford St, Paddington @busbys.bar Merrick’s SHOUT Merrick Watts is on hand to help you find the summer spritz that fits. Are you thinking, ‘My god, it’s February, the last month of summer, and I haven’t even tried all of the spritz cans in the world yet’? Mini artisanal spritz cans have seen a real boom recently. Small batch, lo-fi tinnies…

Bulgaria’s cheesemaking tradition dates back centuries, to the Thracians (ancient Southeast Europeans) and the Romans. This enduring connection to cheese has ensured Bulgarians have a profound affection for dairy – they love the stuff. One question we’re often asked is what the difference is between Greek feta and Bulgarian feta. Historically, not a lot. However, due to looser regulations (compared to Greece), Bulgarian feta is often made from a mix of milks (cow, sheep and goat). Bulgaria does produce quite a lot of feta-style cheese, which is locally referred to as ‘sirene’, and is synonymous with the Balkans. When buying Bulgarian feta, our personal preference is to stick with a cheese made using a mixture of sheep and goat’s milk. But if you’re craving a creamier style, keep an eye…

Get your togs on – it’s time for that great Aussie tradition, the pool party! These sophisticated spritz recipes will help elevate your entertaining well past cracking a tinnie. They’re the perfect summer sippers, and while some require a little preparation, they’re easy to throw together poolside, and pair perfectly with our chosen snacks. Don’t have a pool? Find a friend who does, and turn up to their place with the makings of one of these. We guarantee that you won’t be turned away. FOLLOW ME: @withcaradevine STRAWBERRY & PINK PEPPERCORN BELLINI MAKES 1 Begin this recipe a day ahead. 100ml chilled dry sparkling wineCrushed pink peppercorns, to garnish STRAWBERRY & PINK PEPPERCORN PUREE 100ml agave syrup10g pink peppercorns500g strawberries, hulled, chopped (see notes), plus extra to garnish For the…

Yasmin Newman “No party in the Philippines is complete without pancit – noodle dishes. Pancit represent longevity, so the noodle threads are left long. For Lunar New Year, the dish of choice is pancit canton – wheat noodles coated in a glossy peppery umami sauce studded with pork, prawns and cabbage.” FOLLOW ME: @yasmin_newman Trinh Richards “A favourite in my family for Lunar New Year is a modern take on fried sesame balls, or bánh cam – literally ‘orange cake’, although there’s no orange in the recipe; it just loosely looks like the fruit. This recipe is super easy, and can be made ahead of time. I make these in bite-size pieces, so you can have multiple pieces per serve.” FOLLOW ME: @thelittlerickshaw STEAMED TOOTHFISH, TOFU & CRISPY GARLIC Sam…

Emma Mulholland (at right) is the founder and designer of Emma Mulholland on Holiday, a clothing label that is all things summer and vacation. Think colourful patterned co-ords, vibrant swimwear and cool slogan caps. The Australian fashion designer has some serious street cred too, with celebs like actor Camila Mendes and supermodel Gigi Hadid rocking the brand. So where does Mulholland draw inspiration from for her whimsical collections? That’s easy, La-La Land. A place where, according to Mulholland, the simple act of people-watching ignites creativity, thanks to an eclectic cast of characters with a totally unique sense of style. It’s this eccentricity, and architecture from yesteryear, that draws Mulholland back to Los Angeles, time and time again. Whereto stay: I like the easiness of West Hollywood or Hollywood. You can…