Indholdsfortegnelse for February/March 2025 i delicious

Peach, mozzarella & tomato insalata, p 44 Werkstatt Pétillant Naturel Riesling 2024 ($35) “This frisky riesling is a perfect ‘final condiment in the glass’, working like a squeeze of lime to finesse the sweetness of peach, and the savoury mozzarella and tomato.” Lamb arrosticini, p 64 William Downie Pinot Noir 2024 ($30) “The suppleness of this pinot with its cherry juice, rosehip tea and woody spices is an ideal marriage in flavour profiles and texture.” Raspberry & lemon mascarpone loaf, p 110 Pizzini Brachetto 2024 ($25) “Brachetto is a brilliant drink! Lightly fizzy, fruity, but very, very refreshing. Here, the sweet treat finds a friend in a bright palate reset from bubbles and an additional hit of attractive fruitiness.”…

Zero alcohol wine. Isn’t it just fancy cordial? This is one of the catchcries from drinkers, both curious and condescending, about one of the fastest‑growing drinks categories in the world. Drinkers concerned about consumption – or choosing abstinence – have entered an epoch never seen before, where zero‑alcohol wines come in a myriad of personalities and styles. The two major processes used to take alcohol out of wine are vacuum distillation and reverse osmosis. If these sound like things from a kooky science lab, in some respects that’s true. Some winemakers are instead ‘building’ non‑alc wine on a base of verjuice (young wine that hasn’t gone through alcoholic fermentation), and adding character with other juices and botanical infusions, rather than the real deal with alcohol removed. We’re seeing more complexity…

Australia’s love of squid is strong; even more so when it’s crumbed and fried. It always hits the spot when you just want a little snack. Squid is one of those foods that draws in any flavour you want to use, so I’ve made this recipe with an array of native herbs. Pepperberry and saltbush are must-haves, and I’ve also added a hint of one of my favourite myrtles: aniseed myrtle. This super-cool herb continues to surprise me – it can be used to give a hint of licorice, enhancing flavours like fennel and oregano; and works beautifully with seafood. Feel free to add your favourite spices to your mix, but make sure to be generous. When you’re picking out fresh squid at your local fish market, they will clean…

Three years ago, my husband James Hird and I embarked on a journey through Umbria, Central Italy. After much searching, we found a vineyard and farm, Beulah Violetta, near the charming hilltop town of Todi. For the first two years, we worked on restoring the centuries-old farmhouse and planting and regenerating the vineyards. Finally, this year we were able to focus our attention on the orto (vegetable garden). While we were renovating the kitchen, what was always at the front of my mind was developing a beautiful orto that would enable us to be self-sufficient, and also grow produce for local restaurants and friends. This garden has already become the heart of our home and the focus of our kitchen table. This year, we also released our first wine, Beulah…

“The scents of mothballs and seeds lingered around my great-grandmother. Cloves for sweet breath, fennel for digestion, cardamom for coffee. She was from the Dardanelles in Turkey. Cardamom coffee is a Turkish thing, and it reminds me of the milky coffee my great-grandmother spilled into saucers ‘on accident’ which, as a small child, I was permitted to sip. Order a mezza con panna, especially around the province of Messina, and you’ll get a glass filled with half coffee granita and half unsweetened whipped cream. ‘Mashallah!’ (‘Praise God!’), she would have said.” On my mother’s side of the family, we are Sephardic Jews from Sicily. We were there 2,000 years ago, when Greeks brought honey and almonds to the island. We were there during the Golden Age of Islam, when the…

“You are now family. There will be bread and salt between us.” This is a common and ancient saying in Arabic on welcoming someone into a household – reflecting that the sharing of basic commodities like bread and salt is the basis of friendship and trust. These have always been symbols of hospitality, and although the practice of sharing bread and salt is no longer observed, the people of Bilad al Sham – the Levant – still get together around food. Whenever we’re meeting someone, we’ll always have a table full of food. No matter the occasion, we will make sure to give everyone a good meal. It has always been this way, no matter how hard the times. Taboon is a collection of recipes from my Palestinian heritage, as…

It’s probably no surprise, given the job I’ve been lucky enough to land in, but I’ve never been one for diet culture. Fasting? No thanks. Counting calories? Wouldn’t even know how. But even I find it hard to be sceptical when it comes to the Mediterranean diet – the magical secret that seeds longevity ‘blue zones’ along the coast of a far distant sea. Whenever the long life enjoyed by the people of Ikaria, or the surprising perseverance of Sardinian elders is mentioned, you hear about the same ingredients: olive oil, ocean-fresh seafood, sun-plumped veg and herbs. For me, that’s no diet. That’s a dream menu. For this issue, it was a joy to follow that coastline to delicious horizons: from Italy to Egypt, Palestine, Greece and beyond. The Mediterranean…

The Mediterranean diet constantly challenges for the title of ‘healthiest way to eat’. This is, of course, a con, because so many of the Med’s best dishes could never be included in a healthy eating plan. Let me take you on a journey through my A-Z of the dark side of the Med diet, where everything is decadent and there’s not a baked fish, plate of grilled veg or virtuous salad to be seen. ARANCINI Fried and carbs would be enough, but when stuffed, Palermo-market-style, with ham and oozy cheese, there’s life-affirming calorific overload in every bite. B’STILLA The only meat pie where the buttery filo is finished with a dusting of hot-skewer-singed icing sugar. Oh, and it may well have sweet prunes or dried apricots in the filling. FRIED…

The Italian coast of the Adriatic Sea runs from the heel of the boot-shaped peninsula at the Ionian Sea to the northern waters of the Gulf of Trieste, before it loops around to Slovenia and Croatia. Piracy was rife in the Adriatic until the early 1800s. Each time, the invading population would leave traces of their presence in the architecture, the agriculture, the language – and, of course, the food. This is true for the whole of the Italian Adriatic coast: the food eaten by those living on or near its shores is a cypher for the memories and traditions of peoples past and present, who have drawn sustenance from its soils and waters. The recipes in this cookbook are the result of a three-month research trip, spending time along…

(Used throughout) Sicilia Italian Linen Napkins (set of 4) + Sicilia Italian Linen Tablecloth + Cactus Ceramic Oval Serving Dish + Lido Ceramic Pasta Bowl in Sea Green all from alexandtrahanas.com CALAMARI, MIXED HERB & CHICKPEA SALAD SERVES 4 1kg small calamari, tentacles attached, cleaned, tubes cut into 5mm rings (see note)Juice of ½ lemon⅓ cup (80ml) extra virgin olive oil2½ tbs aged sherry vinegar2 garlic cloves, crushed2 x 400g cans chickpeas, rinsed, drained300g cherry truss tomatoes, halved½ cup loosely packed fresh herbs (we used flat-leaf parsley, basil, mint and dill)1 (200g) dried chorizo, finely chopped40g preserved lemons, cut into thin wedgesGrilled pita, to serve Combine calamari, lemon juice and 2 tbs oil in a large bowl and set aside for 5 minutes to marinate. To make the dressing, combine…

“A modern twist on a classic Basque cheesecake that’s super-easy to make – just throw it all in the pan and away you go. ”Dominic Smith FOLLOW ME: @d0minic_sm1th RECIPE NOTE: Mix up your spices if you like – a mixture of cardamom, cinnamon, nutmeg and even cloves all complement this dessert. MARITOZZI (ITALIAN CREAM BUNS) MAKES 10 Begin this recipe 4 hours ahead. 300ml milk530g strong (baker’s) flour, plus extra, to dust1 tbs dried yeast1 large egg yolk, at room temperature70g runny honey¼ cup (60ml) extra virgin olive oil, plus extra, to grease400ml thickened cream250g sour cream70g icing sugar, sifted2 tsp vanilla bean paste PISTACHIO PRALINE ½ cup (75g) unsalted pistachio kernels½ cup (110g) caster sugar RASPBERRY SHERBET ⅓ cup (40g) pure icing sugar, sifted1 tsp citric acid10g freeze-dried raspberries…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,451 LIKES, 181 COMMENTS This stunning limoncello meringue creation combines the twin joys of cheesecake and lemon meringue pie in one delectable package. Find the recipe at delicious.com.au RECIPE: @aoifenoonan_ PHOTO: @bendearnley STYLING: @berni_1976 LETTER OF THE MONTH… Having just received my Dec/Jan 2024 issue, it gave me pause for reflection. I have now been collecting delicious. for 20 years. Each month, when it arrives in the mail, I work through each issue, earmarking recipes that excite me, then put them into my spreadsheet, organised by occasion, main ingredient, etc – I have 2,283 recipes in my database! My daughter, who is now 25 and living out of home, regularly texts me for recipes she can remember me cooking, so she…

RAISING THE BAR Filipino food is having a moment; propelled in Melbourne by CBD diner Askal and its co-founder John Rivera, who also ushered in the purple ube reign with Kariton Sorbetes. Inuman (Tagalog for ‘drink’), on the Askal rooftop, is the city’s first Filipino cocktail bar. Coconut, hibiscus and even durian lend tropical vibes to drinks, while the snacky menu plays with the cuisine’s love of vinegar, aromatic herbs and chargrilling. INUMAN 167 Exhibition St, Melbourne@inuman.melb + THREE MORE VENUES TO VISIT THIS MONTH Bar 1854. Adelaide This self-described ‘suburban speakeasy’ borrows a bit of inspiration from Parisian Champagne bars and a little from late-night Tokyo whisky bars, and puts it in a very Australian setting atop Unley pub The Cremorne Hotel. Along with a line-up of gin and…

We’ve all been there – your recipe calls for feta, so you go to the supermarket, only to come up against an overwhelming ‘feta wall’. Feta with one ‘T’, fetta with two, cow’s milk, Danish, Greek, Australian, in brine, no brine, feta-style, crumbled… Seriously, who knew feta could be this complicated? It’s time to set the record straight and give you some tips on how to seek out the real deal: Greek feta PDO, one of the world’s oldest and most revered cheeses. First, check the label – it should say ‘Made in Greece’. Second, look for the red and yellow Protected Designation of Origin (PDO) stamp. This guarantees authenticity and quality. The PDO stamp guarantees a few things, including geographical areas in which it can be made, but the…

APRICOT TART WITH PISTACHIO FRANGIPANE SERVES 8 Begin this recipe at least 5 ½ hours ahead. You’ll need a 23cm loose-based tart pan. 400g packet frozen shortcrust pastry, just thawed (we used Carême)Butter, to grease¼ tsp orange blossom water (from specialty grocers)1 tsp caster sugar POACHED APRICOTS 100ml Sauternes (sweet French white wine, from bottle shops, substitute another light dessert wine)½ lime¼ tsp vanilla bean paste65g caster sugar6 medium (380g total) ripe apricots, halved and pitted FRANGIPANE 100g raw unsalted pistachios, toasted in the oven at 170°C/150°C fan-forced for 10 minutes, until fragrant75g marzipan1 large egg, at room temperature, plus 1 yolk75g unsalted butter, softened50g caster sugar3 tsp cornflour½ tsp vanilla bean paste CREME PATISSIERE ¼ cup (55g) caster sugar1 tbs cornflour1 tbs plain flour4 egg yolks300ml milk30g unsalted butter½…

“The best pizzas are the ones with the fewest ingredients.” “Da Orazio’s summer menu takes inspiration from my last trip to Italy – the flavours of my Italian summer. The kingfish crudo is a fresh, easy and simple carpaccio that, with few ingredients (including finger limes), makes the best entree to start a meal. Don’t forget the vino bianco to go with it!”—Orazio D’Elia FOLLOW ME: @chef_orazio “This is a fresh, tangy summer dish.” “Scialatielli is a Neapolitan pasta, and when it’s mixed with fresh seafood, it’s just heaven.” SCIALATIELLI AI FRUTTI DI MARE (SEAFOOD PASTA) SERVES 2 “Scialatielli, which comes from the word ‘scialare’ (to enjoy’), is a Neapolitan pasta that you can’t go past when in a seafood restaurant on the Amalfi Coast. The pasta itself is flavoured with parsley…