Indholdsfortegnelse for June 2024 i delicious

• Go for cuts of meat that are high in collagen (shank, oxtail, cheek and shoulder). Meat that’s high in collagen will be tough if rapidly cooked at high temperatures, but will soften and melt in the mouth if it’s slowly braised.• Sear your meat before slow-cooking. Cook it on all sides until well browned. This will give a lovely depth of flavour to the end result.• Brown your vegies before slow-cooking, and deglaze the pan to catch all the caramelised brown bits from the base. Use wine, cider or verjuice to add a little acidity.• Add enough water or stock to cover two-thirds of the meat, and cook, covered, over low heat or in a low oven for 3 hours. Check the amount of liquid once or twice. It…

A chef is only as good as the produce A they cook with, and that produce is only as good as the garden that grows it. “A lot of focus is always on the chef,” says Matt Wilkinson, culinary director at Montalto Winery, a sweeping estate on the Mornington Peninsula. “We can forget about the provenance, and where foods actually come from, especially as chefs.” “THERE’S NOTHING QUITE LIKE PICKING SOMETHING AND EATING IT ON THE SAME DAY.”—Matt Wilkinson Wilkinson can no longer put himself in that category of chef – he now has Montalto’s network of kitchen gardens at his disposal, which supply the winery’s restaurant and Piazza casual dining space. These gardens, found throughout the 80-acre property, are tended to by produce manager Julie Bennett, who follows organic…

FREE-RANGE EGGS Just because it says ‘free range’ on the carton, it doesn’t mean the eggs come from hens that have been living on wide green pastures. Free-range egg farms can vary greatly. All free-range egg cartons must display the farm’s outdoor stocking density on the label – a good place to start. The legal maximum is 10,000 hens per hectare. The CSIRO’s Model Code of Practice recommends a maximum of 1,500 hens per hectare. FREE-RANGE CHICKEN Free-range meat chickens must have access to the outdoors during the day. Conditions on free-range chicken farms can also vary greatly. Some have lots of grass and shade and room to move, some do not. OUTDOOR-BRED PORK This means that while the pigs were born outdoors, they were then raised indoors. Conditions can…

At the very top of the hard cheese hierarchy, we have the Italian monarch, Parmigiano Reggiano, also known as ‘the king of cheeses’. This cheese earns its prestigious title through stringent guidelines and grading systems overseen by a consortium. Each 45kg wheel undergoes rigorous assessment, including inspecting the cheese for cracks by tapping it with a hammer. Produced in only five designated provinces, the cows are exclusively fed hay and grass. The cheese is crafted in large copper vats, and one thousand litres of raw milk yields only two wheels, which are often (cutely, we think) referred to as ‘twins’. Renowned for its rich, nutty flavour, Parmigiano Reggiano boasts a firm yet succulent texture when at its peak. Sometimes cheeses aged for 2-3 years are sold as ‘superior’, but we…

Once, the idea of ‘eating alone’ evoked sad images of lonely bedsits and trays on knees in front of the telly. Now this is changing. And while many are celebrating the growth of solo dining in restaurants, I am more interested in celebrating ‘solitude food’ at home. The 2023 ‘girl dinner’ trend popularised the delicious pleasures that come from eating alone. For too long, the word ‘cooking’ has been inextricably linked with the words ‘for family and friends’, but here was a food trend all about the selfish delight of feeding yourself. Sure, it was just a random selection of ingredients from the pantry and fridge, but cherry-picking just the stuff you like from the charcuterie board of life has its attractions. However, with a little more effort, eating alone…

“Jungle curry comes from the forest areas of Chiang Mai in northern Thailand. It is one of the few curries made without coconut milk. This is because it is made only of produce collected or hunted in the jungle, and coconut trees do not grow in this region of Thailand. The traditional game is replaced here by chicken.” RECIPE NOTE: “In Thailand, if a man mistreats his wife, his mother-in-law fries him two eggs served in a tamarind sauce, which is, of course, nice and spicy!” My mother was born and raised in Yaowarat, in Bangkok’s Chinatown. My grandfather was a Chinese accountant who left behind his wife and six children after he died from tuberculosis. Having no income, my grandmother would cook small dishes and Chinese snacks that my…

RECIPE NOTE: Scrolls are best eaten on the day they’re made, but will keep in an airtight container for up to 2 days Reheat for 20 seconds in a microwave. Brown butter is having a moment, and we couldn’t be happier about it. With just one extra step, this baking staple can be transformed into something more toasty and complex, and according to pastry chef Carina La Delfa, owner of Lumos Bakery in Melbourne’s McKinnon, it’s sure to make all of your favourite desserts even better. “Brown butter is such a beautiful flavour that is so indulgent,” she says. “It’s so nutty and earthy.” It’s these characteristics that make it work so well with comforting cold weather desserts – whether it’s paired with classic winter flavours like rhubarb or sticky…

Most people fall into two clear camps. There are the summer babies, who M would exist barefoot and salty-skinned year round, if only the sun would keep shining. Then there are those more hibernal creatures, who long for the leaves to drop and a brisk wind to rise; any excuse to fish warm knits and thick coats out from the back of the wardrobe. But no matter which side you land, the one thing I’m sure we can all agree on is the joy of winter cooking. Winter means rich, unctuous stews and curries, carefully supervised over long afternoons by the stove. Classic roasts with all the trimmings, polished off with a fight over that last crunchy roast spud, and nourishing soups that can banish even the deepest chill from…

now open Restaurant Maria, Hobart Restaurant Maria has opened on Brooke Street Pier, bringing a taste of the Mediterranean to the Hobart waterfront. The sea may be a little cooler here, but you can still sip on limoncello spritz and order vibrant share plates inspired by the Amalfi Coast and Aegean Islands. The menu revolves around local, hand-foraged Tasmanian produce cooked over the flames, recreating the flavours and textures of a European summer. Como, Brisbane. Inspired by Northern Italy’s most famous lake, Como is your new place to holiday in South Brisbane. CG Design Studio has created a space that captures the refined elegance of the famed celebrity retreat and tourist attraction, with earthy banquettes and soft curtaining in the colours of the Como shoreline. Do as the Italians do…

CURATED BY REBECCA BUTTROSE: @rebecca_buttrose…

You might take one look at this recipe and think you’ll have to go out and hunt your own crocodile. Well, fear not! There are a few great croc farms out there stocking up local markets, supermarkets and specialty butchers, and if you’re yet to try crocodile, this is the perfect recipe to start with. I love breaking down and exploring the different cuts of croc – from the tail to the ribs and shanks, even the tongue. They all give you an array of delicious and different textures, and the more we ask our local suppliers for unique meats, the more it will be on the shelves! Crocodiles can carry a bit of fat in the tail, which gives a nice amount of marbling, with an almost pork belly-style…

"I keep a jar of this fennel frond pistou on hand always…it’s so useful to spread quickly onto a sandwich, stir through pasta or dollop into an omelette, but it is delicious spread on a slice of fennel & spelt bread that has first been generously spread with a slather of cow’s curd, chevre or labneh!" “Winter comfort is gentle flames flickering in the kitchen’s slow-combustion fireplace, and the aroma of good and nourishing things cooking,” says Mickey Robertson, an interior designer who, over the last few decades, has transformed the once dilapidated Glenmore House in Camden, NSW, into an oasis of restored colonial buildings and sprawling gardens. But while the cooler months may signal cosy mornings by the fire, things don’t slow down outside. “Our winter gardening season is…

RECIPE NOTE: You can freeze this ragu for up to 3 months. CHEF’S NOTE: A classic second course, rich and flavourful, perfect for every occasion. One dish never leaves the menu at Super Norma, the chilled-out pasta bar in Melbourne’s Carlton. The pasta alla Norma, AKA ‘Super Norma’, too perfectly captures what this former pop-up is about. “Pasta alla norma is more than just a dish,” say co-founder Luca Muscato. “It represents the essence of summer and the flavours of Southern Italy. This connection to tradition and nostalgia made it the perfect choice.” Muscato and co-owner Marco Salzano have brought some Southern Italian comfort to the formerly unassuming strip, where they throw regular ‘passata parties’ with friends and neighbours, Fenton Farmhouse. “The passata parties were inspired by the traditional way of…

We’ll always have Paris. With its architectural splendour, gastronomic pleasures and ever-impeccable fashion and design, the glittering French capital continues to intoxicate even the most seasoned of travellers. Exploring the city never grows old – even if you’ve done it 100 times before. There’s a reason the French capital continues to captivate us. It’s both caught in the gears of history (in the most wonderful way) and at the vanguard of everything new, exciting and experimental; a seductive medley of tradition and modernity. There’s also that famous je ne sais quoi that permeates every facet of the city and piques endless curiosity among those who visit (and those who hope to). So, from brassy bistros and hip foodie haunts to bookish boltholes, here’s why Paris is always a good idea.…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,022 LIKES, 441 COMMENTS Nothing brings the flavour like a rich and fragrant curry, and Khanh Ong’s creamy one-pot Vietnamese cà ri gà brought the love, too, with hundreds of you requesting the recipe. You can find it at delicious.com.au RECIPE: Khanh Ong PHOTO: Rob Palmer STYLING: Emma Knowles LETTER OF THE MONTH… Last week, I made Yotam Ottolenghi’s peach & chilli galette with pistachio frangipane (March 2024), and it tasted heavenly. It was the first time I’ve tried my hand at making pastry. Whenever I see a recipe that calls for pastry, I turn the page and mumble to myself, “That’s not for me”, because I’m too scared to give it a go. But I’m so thrilled to say that…

Fresh TAKE Our Digital Editor and dining expert Erina Starkey on what’s hot right now. What do you want, a cookie? Us, too. Our latest craving is for chunky New York-style cookies, filled with molten chocolate and stacked three inches high. WHAT’S HOT: Put down the Ginger Nut. Australians are no longer content with the bickies in the Arnott’s tin. We don’t want small, snappy rounds, but huge, textured mounds, filled with rivers of choc and hunks of nut. You can thank NYC bakery Levain for the giant cookie trend. The famous chain has more than a dozen stores across the US, with endless queues for its chonky treats. The six-ounce cookies were originally developed as a post-race treat for runners, but it’s a marathon just to finish one on…

When we picture free-range farm animals, often it’s a beautifully bucolic scene: chickens scratching about for bugs; pigs happily grunting as they root around in overflowing troughs, all set against rolling green pastures. But not all ‘free-range’ animal products come from such environments. Current free-range standards in Australia mean that conditions on free-range farms can vary greatly. Ultimately, it’s up to the farmer. We meet two who have taken the term ‘free range’ and run with it. Chooks at the Rooke Xavier Prime and Kimberley Burridge of Chooks at the Rooke in Victoria proudly produce pasture-raised free-range eggs. Their stocking density is 94 birds per hectare (see panel at right for more on stocking densities). “Pastureraised means the birds are constantly moving over fresh grass and fresh soil, so they’re…

The best hot cocktails always use simple ingredients with a homestyle spin. Taking warming ingredients and translating them into hot cocktails is the perfect way to defrost in winter – they’re so warm and comforting. There are no hard and fast rules for making hot cocktails, but be wary of heating up milk in the microwave – the skin on the milk is not a great garnish! | FOLLOWUS: @maybe_sammy_sydney @huntergregory_ CHRISTMAS IN JULY MAKES 1 15ml whisky2 tsp runny honey10ml Becherovka (Czech herbal liqueur)100ml boiling waterLemon peel, to garnish Place whisky, honey, Becherovka and boiling water in a heatproof stemmed coupe glass and stir. Run the peel around the lip of the glass, then twist the peel over the glass and add as a garnish. MILO, BUT FOR ADULTS…

This hearty soup is a meal in a bowl. It is very much inspired by Iraqi kubba hamuth. ‘Hamuth’ means ‘sour’ in Arabic, which refers to the soup’s sour tomato and lemon broth. Traditionally, the soup contains lamb-stuffed semolina dumplings called ‘kubba’. The divergence here is that they exist as two separate components – meatballs and semolina dumplings – and add a wonderful textural contrast. Yotam Ottolenghi is chef-patron of the London-based Ottolenghi delis and NOPI and ROVI restaurants. He has published 10 internationally best-selling cookbooks – his latest is Extra Good Things, published by Penguin Random House. LAMB MEATBALL & SEMOLINA DUMPLING SOUP WITH GREENS (C0VER RECIPE) SERVES 4-6 LAMB MEATBALLS 285g lamb mince½ cup (35g) fresh breadcrumbs (see note)¼ cup coarsely grated onion¼ cup finely chopped flat-leaf parsley1…

RECIPE NOTE: The trick with cauli rice is to take your time. Make it in small batches using the pulse button on your food processor to control the texture, so you don’t end up with mush. CHEESY CAULIFLOWER BAKE WITH CRUNCHY GARLIC TOPPING SERVES 6 (AS A SIDE) You’ll need a 2L baking dish. 800g cauliflower, broken into large florets50g unsalted butter¼ cup (35g) plain flour2 cups (500ml) milk100g Comté, grated GARLIC BREAD TOPPING 80g unsalted butter, softened4 garlic cloves, crushed2 tbs finely chopped flat-leaf parsley150g stale bread, torn into small pieces Preheat oven to 220°C/200°C fan-forced. Place cauliflower in a steamer placed over a saucepan of boiling water and steam for 15 minutes, or until just tender. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add…

RECIPE NOTE: Moussaka will freeze in airtight containers for up to 1 month. RECIPE NOTE: You can prepare the couscous in advance and just reheat in the microwave when ready to serve. PRESERVED LEMON & OLIVE CHICKEN TAGINE SERVES 8 1 tbs extra virgin olive oil8 chicken thigh cutlets1 onion, halved, thinly sliced15 garlic cloves, 12 unpeeled, 3 crushed2 tsp ground cumin1 tsp ground ginger1½ cups (375ml) chicken stock2 tbs lemon juice1 tsp ground turmeric800g small kipfler potatoes, peeled½ preserved lemon, flesh discarded, rind thinly sliced⅔ cup (100g) Sicilian (green) olives2 tbs chopped coriander, plus extra leaves, to serveCrusty bread, to serve Preheat oven to 170°C/150°C fan-forced. Heat the oil in a large shallow cast-iron pan, large heavy-based saucepan or large casserole over medium-high heat. Season chicken and cook, turning,…

Lesleigh Jermanus, creative director of designer brand Alemais, on why Lipari is ideal for getting away from it all. Whatmakes this location special? Lipari holds a special place in my heart. It’s not about fancy restaurants or living the high life. It’s about disconnecting, slowing down and checking into yourself, with no distractions… except the incredible food! The sunsets are like no other, as are the nature hikes. The island feels very traditional and authentic, and there’s a beautiful community spirit. Where to stay: Villa Paradiso is my favourite place to stay in Lipari. The view from the terraces of the Mediterranean and neighbouring vulcano is simply breathtaking. The family that runs the villa is so welcoming, and ready to help you plan the best holiday on the island. The…