Innehållsförteckning för August 2017 från delicious

WHEN IT COMES TO Italian food, Australians search the internet more for that country’s recipes than for those of any other nationality. Suffice to say our desire for the good life is high! We could talk extensively about why this is – the migration of Italians to Australian shores in the ’50s; the rise in popularity of the Mediterranean diet; their relatable approach to cucina povera (the original version of ‘no waste’ – peasant fare); the pre-fad sensibilities of eating simply using seasonal and local produce; the lack of deprivation (cheese, wine and coffee are essentials!); or the fact that travelling through Italy is a rite of passage for everyone from backpackers to grey nomads. Or, we could just keep it simple and attribute Australians’ interest to the fact the…

“Meru Miso is small batch, uses the best Australian ingredients and is made using traditional methods. I’ve always had an interest in fermenting. We realised that there was no good-quality Australian-made miso available and decided to branch out. Our name comes from the Japanese pronunciation for Melbourne, ‘Meruborun’, and so we became the shortened ‘Meru’. “We naturally ferment our miso without any temperature control and without adding anything extra to the process. The key to great miso is making sure it’s not too salty. While miso is traditionally a salty condiment, this shouldn’t be all that you taste – you should get a good balance of sweet, salty and savoury, all at the same time. “Christian Ryan was one of the first chefs I met when we moved to Tasmania.…

BROAD BEAN & PECORINO TORTELLI SERVES 6 You will need a pasta machine and a 9cm round pastry cutter for this recipe. 150g unsalted butter, chopped 2 eschalots, finely chopped 1/3 cup (50g) plain flour 350ml milk, warmed 500g frozen broad beans, blanched, refreshed, peeled 2 1 /2 cups (200g) finely grated pecorino, plus extra to serve 2 tbs finely chopped mint leaves, plus small mint leaves to serve 1 tbs finely chopped sage Juice of 1 lemon Extra virgin olive oil, to drizzle PASTA DOUGH 1 2 /3 cups (250g) tipo 00 flour 250g fine semolina, plus extra to dust 5 eggs, lightly beaten For the dough, place all ingredients and a pinch of salt flakes in a stand mixer fitted with the dough hook…

1. Danish Fuel Bar Cabinet in black by One Copenhagen, $1060, top3.com.au 2. Aperol (700ml), $22.90, 1800 856 939 3. Disaronno Amaretto (700ml), $43.99, danmurphys.com.au 4. Nachtmann ‘Highland’ Mixed Tumblers, $69.95, riedelglass.com.au 5. Bleecker Ice Bucket & Tongs, $94, potterybarn.com.au 6. Bleecker Bar Tool Set, $94, potterybarn.com.au 7. Essential Barware ‘Arrow’ Cocktail Picks (set of 6), $22, westelm.com.au 8. Hammered Copper Coasters (set of 4), $100, williams-sonoma.com.au 9. Spiegelau Perfect Serve Collection Perfect Coupette Glass (set of 4), $79.95, riedelglass.com.au 10. Brass Bottle Opener, $22, zakkia.com.au 11. Riedel ‘H20’ Classic Bar Whisky Glass (set of 2), $49.95, riedelglass.com.au 12. Drink Rocks Whiskey Stones by Areaware (set of 4), $49.95, until.com.au 13. Uberbar Tools ‘M’ Shaker in copper, $39.90, top3.com.au 14. Dulux Wash&Wear 101 Barrier Technology in Signature (4L), $71.90, bunnings.com.au…

IF I WERE A fish, I’d be the spotted chub mackerel, if for the name alone. Though for how it sums up my physical appearance, the blue mackerel, perhaps my favourite eating fish, is a more apt comparison. With far from glamorous nicknames, such as ‘slimy’ and ‘horse’, blue mackerels are often kids’ first keeper-catch because ‘slimys’ will nibble on anything, even an unbaited hook, for the chance of a feed. Who knew we had so much in common? A member of the same pelagic family as tuna, blue mackerel are available year-round, and are prolific breeders and fast growers, making them highly sustainable. This relatively small, torpedo-shaped fish has a shimmering blue back with black stripes and a spotted silver belly. Firm-grained and high in fat, the blue mackerel…

I LOVED COLLECTING buckets of pipis as a kid. Watching for the little bubbles to surface, then getting my hands down in the sand, deep enough and fast enough to grab one. We used them as bait for bigger catch, overlooking their sweet simplicity. Similarly as a kid, I thought of clams as vibrantly painted decorations dotting my beach walks, or as giant alien-looking monsters spotted while diving on the Barrier Reef. They were definitely not something I would have considered cooking up for dinner back then. But times and tastes change, and now shellfish is something to be savoured, as in the recipe here. It’s simple in its elegance; a celebration of the ingredients without overcomplicating the process. For gluten lovers, use your favourite spaghetti or even make your…

For ebullient Melbourne chef Shane Delia, premium Australian produce, such as vine-ripened, Goulburn Valley-grown Ardmona tomatoes, has helped shape his ‘unrestricted’ Middle Eastern cooking. “STRENGTH in hospitality”, Shane Delia’s family motto, is tattooed on his right arm and they’re words this genial chef and restaurateur applies to the dominating aspects of his life – family and work. Growing up in a tight-knit family in Melbourne’s north-west, a huge part of his life revolved around sharing and eating good, natural food. “I spent a lot of time with my grandparents,” he says. “They were off-the-boat Maltese and their house was like an orchard as they were very active in the garden with fruit and vegies. That, along with their happiness there, is something I took a lot from.” It’s an influence…

CUCINA POVERA MAY NOT be an Italian term that you’re familiar with, but it’s one that you will grow to cherish. Translating as ‘poor people’s food’, cucina povera sums up everything that is great about cooking: beautiful ingredients prepared with love and care, but always with an emphasis on simplicity. Whether it’s a warming vegetable soup or fire-roasted wild mushrooms, cucina povera is about making the most of seasonal produce – whatever is plentiful at a particular time of year, and whatever is in your fridge or store cupboard. The spirit of this cooking technique lies in embracing constraints and coming up with creative solutions for meal preparation. So rather than going out and buying a pantry’s worth of produce, make the most of what you already have.…

WE MAY BE SHIVERING through winter, but already I’m dreaming of spring making its entrance, heralding warmer weather and longer days, as well as a new-found boost of energy that prompts us to get outside and soak up the sunlight and vitamin D. For some of us, this is the time of year when we change over our wardrobe, switching knitwear for floral cottons. Or when we renew our gym membership and challenge our bodies, embracing the extraordinary outdoors lifestyle Australia provides. Of course, the seasonal shift also inspires a change in our eating habits, swapping sturdy soups and rustic stews for lighter delights. In Italy, we traditionally celebrate spring with a scampagnata, a trip to the countryside (campagna), where an easy hike or a leisurely horseback ride is followed…

Italy’s graceful city of Turin – the county’s first capital and seat of the royal family – is often overlooked by travellers. The stylish Turinese are happy for their city – the home of Nutella, Fiat, Eataly, Cinzano vermouth, Lavazza, aperitivo culture and the 2006 Winter Olympics – to fly under the radar, as the seductive appeal lies in its preservation. Bars and restaurants flaunt Piedmont’s bounty of white truffles, wine, hazelnut chocolate, Fassone beef and exceptional cheese, while the Po River and snowcapped Alps form a backdrop for elegant Baroque palaces, modernist architecture and ancient cobblestoned laneways. Relics of Benito Mussolini’s modernist movement harmoniously clash with the royal past and contemporary food and art scene, and you’ll find disused convents or Fiat and vermouth factories transformed into galleries and…

black is back Inject style into your kitchen with ILVE’s new oven series. Two years of research and development in Italy has resulted in ovens that are sophisticated in both design and technology, bringing a European flair to your Australian kitchen. Visit: ilve.com.au milk the benefits Is your milk substitute failing to satisfy? Re-introduce the richness of dairy to your diet with Pauls Zymil. These popular lactose-free products are soft on the palate and the tummy. Made from real dairy without the hard-to-digest sugar. Visit: pauls.com.au/zymil cool runnings Make life easy for yourself with the Hisense French Door Fridge. Its impressive suite of features includes an immense storage capacity, ice dispenser, precise temperature controls and convenient third drawer. Visit: hisense.com.au ripe and ready Admona Diced Tomatoes combine the convenience of…

SWEET OR SAVOURY I prefer savoury snacks, handmade potato chips and salted nuts. But if I had a guilty pleasure, it would be Swedish Fish (a fish-shaped chewy wine gum). PREFERRED TIPPLES Homemade ginger tea. I like wine or tequila, but for the holidays there is nothing more festive than a flute of Champagne. GO-TO VESSELS It depends on the drink being served, but I love the new AERIN by Williams-Sonoma Confetti Double old-fashioned glasses. Their speckled design is casual yet luxurious. NATTY NAPERY Monogrammed cocktail napkins elevate any gathering. I like to have them ready for when friends drop by; it makes the gathering look as if I planned it in advance. FLORAL ARTS There’s nothing more beautiful than fresh flowers; they add a personal touch to any room…

#MAKEITDELICIOUS PHOTO OF THE MONTH This Sunday’s dinner is a warming, homemade one-pot butter chicken with dill yoghurt, from the June issue of delicious. (Cover recipe, p 18) #makeitdelicious @cunningtrav BUTTERED UP: After a disappointing experience with takeaway, I vowed to make butter chicken myself. Your one-pot butter chicken with dill yoghurt was just perfect! It was so much better than the monstrosity from our local. Kudos for a tasty dish with minimal washing up! Ingrid Robertson YES, CHEF: Our 10-year-old had a couple of mates coming over and decided he wanted to cook for them. Harrison loves his pork, so Colin Fassnidge’s crispy pork shoulder (Meat Market, June 17, p 46) was just the ticket. The dish was easy enough for him to handle, and…

MENU Canapes Moonlight Flat oyster, lemon myrtle Greenvale Farm acorn-fed prosciutto, Moreton Bay bug White Rocks veal, watercress, munthari berry Mark Eather line-caught Spanish mackerel, Ozi Uni sea urchin Milking Yard Farm chicken, turnip, milk curd Schulz Organic Dairy milk, Trevallie Orchard pears JOIN US FOR A night to remember at Melbourne’s iconic Vue de monde where, together with the award-winning restaurant’s chef-owner, Shannon Bennett, and executive chef Justin James, we’re celebrating some of the best Australian produce from the delicious. Produce Awards. You’ll enjoy canapes followed by four courses showcasing gold medallists and trophy winners from the 2016 awards, including Milking Yard Farm chicken, Greenvale Farm prosciutto and Mark Eather Spanish mackerel. Matching wines come from wine partner The Lane Vineyard, presented by the winemaker’s Ben Tolstoshev. All this…

CONTRATTO BITTER, $47 If you like Campari, well, look no further. This all-natural alternative uses roots, herbs and spices – with no added colours or flavours – to create a tangy, bitter but refreshing drink that’s best served with soda water on the rocks and a big wedge of orange. DAL ZOTTO PINK PUCINO PROSECCO NV, $17 Tiny sips of pink, fizzy wine are just the ticket to get the taste buds kicking. This number, from a killer producer in Victoria’s King Valley, is wildly drinkable, ballistically fresh and lively, and is kissed with a light strawberry sweetness, yet finishes dry. SPRING SEED MORNING BRIDE ROSÉ 2016, $20 From organically grown vines comes this juicy, easy-drinking rosé of immense vitality. Think watermelon juice and a touch of rose hip tea. At aperitivo…

MENTION SAUSAGES AND most Aussies immediately picture backyard barbecues and white bread. But the humble snag is actually very versatile, says Darren Robertson, not to mention easy to cook with – a good thing, given how time-short the Three Blue Ducks chef and co-owner is. With a new restaurant, Rocker, in Bondi, Darren is always on the lookout for dishes that celebrate the seasons. Which doesn’t necessarily translate as stodgy, dense food over winter. “I like these recipes because they show that sausages are diverse and adaptable,” he says. “A lot of people think they’re heavy; people naturally associate them with bangers and mash and gravy. But you can also use sausages in lighter dishes and salads. I love that they can be the most unpretentious thing, but also be…

For the past decade, I have noticed the rise in people’s interest in good health, and so many fads and diets have been and gone. I have always focused on fresh, seasonal food and, in doing so, have unconsciously endorsed healthy eating and wellbeing. My interest in health is neither Western nor Eastern. I simply believe in a balanced diet, eating whole foods and all things in moderation. I also believe in using natural medicines to stimulate and assist the body. I believe that food – all edible flora and fauna in its purest form – is nature’s medicine, as the recipes here help demonstrate. ASPARAGUS & PEA SALAD WITH RICOTTA SERVES 4 AS A SIDE 500g asparagus (about 3 bunches), trimmed 2 tbs olive oil 200g podded peas (substitute…

IT’S NO SECRET that spending time with family and friends is at the centre of Italian life – often over an espresso (or three). So in true Italian style, these luscious desserts, all of which have coffee at their heart, are designed to be sweet centrepieces that will bring everyone together in a celebration of sharing. Kicking things off is a coffee-flavoured take on the classic panna cotta. Let’s be honest, who can say no to this Italian masterpiece? Another Italian favourite, tiramisu, is tweaked to turn it into the perfect party cake. And while it looks truly impressive, it’s really quite simple to make. Another magnificent centrepiece to any gathering is the pine nut and orange crespelle tower. Packed with layer upon layer of wafer-thin pancakes, syrupy orange, coffee-laced…

 TEROLDEGO. I ROLL THE unfamiliar word around my mouth. As I do, I let the wine made from these grapes linger before swallowing it down and unleashing its perfume of wet pebble, sour cherry and green almond. I’m in Trento in northern Italy enjoying this indigenous grape variety – one that’s in the midst of a revival – with Myrtha Zierock as she stirs a pot of risotto with one hand, a glass of the fruity red in the other. The 26-year-old is part of the fourth generation of family winemakers at Foradori, where teroldego vines grow in neat rows in the shadow of the Dolomites. “AUSTRALIANS ARE RELAXED AND THIS SUITS HOW OUR WINES MAKE YOU FEEL: GOOD, SETTLED; NOT UNBALANCED.” “It’s my grandmother’s recipe,” says Myrtha, her right…

1. KOWTOW ‘Now or Never’ dress, $239, kowtowclothing.com 2. The ‘Borneo’ backpack, $80, wornstore.com.au 3. The ‘Crescent Visor’, $50, the-wylde.com 4. ‘Maya’ throw in indigo, $95, oncewaslost.com 5. James Read Tan Day Tan Body, $53, mecca.com.au 6. We Are Feel Good Sensitive Sunscreen Lotion SPF 50+, $27.95, wearefeelgoodinc.com.au 7. Karen Walker ‘Jacques’ sunglasses, $429, karenwalker.com 8. St. Agni ‘Bunto’ woven loafers, $229, st-agni.com 9. Duskii ‘Maui’ colour block scoop swimsuit, $195, duskii.com 10. Dolce & Gabana Light Blue EDT (100ml), $70, myer.com.au 11. ‘Pearlescent Radiant Hearts of Pandora’ bangles, $119 each, pandora.net 12. Olympus PEN E-PL8, $899, olympus.com.au 13. Cubes painted in Dulux Wash&Wear 101 Barrier Technology in (large) Unbleached Calico Half and (small) Template Half (4L), $71.90 each, bunnings.com.au 14. Soludos knotted platform smoking slippers, $129.95, theiconic.com.au 15. Deadly Ponies ‘Gaga’ scarf in Smokey and the Gambit, $219, deadlyponies.com 16. Oroton ‘Empire’ hobo, $695,…

COLD COMFORT RELAXED ITALIAN Tomato, pickled cucumber & yesterday’s bread salad, p 86 Sausage & mortadella ragu, p 78 Cheat’s chocolate tartufo, p 124 “Kick things off light and fresh with a beautiful salad and you’ll have plenty of room for wholesome ragu and, of course, decadent dessert. Even better? This menu is so quick and easy you can enjoy it any day of the week.” Samantha Jones, Managing Editor CROWD PLEASERS LA DOLCE VITA Pumpkin & parmesan arancini with salsa verde, p 106 ‘Samphire’ Skin Contact White 2016 Surf & turf pizza, p 72 ‘Riptide’ Red Blend 2016 Chocolate-hazelnut tiramisu, p 122 ‘Mesmer Eyes’ White and Red Blend 2016 “I’ve chosen three wines from our cellar door exclusive ‘winemaking on the edge’ range. I like the fact that this…

A SINCERE WELCOME upon arrival at a restaurant can change one’s entire dining experience. When I visit Born in Brunswick in Hobart’s north I’m a little bit cagey. A restless night, delayed flight and oh-so-trite roadwork stoppages have me wearing my grumpy pants – up over my waist. So yes, I arrive at Born in Brunswick as a fully fledged member of the grumpy club, only to be greeted by a smiling face. “Good afternoon, sir, welcome. How was your day? We’ve got some great beers, can I start you off with a drink?” There’s a wonderful energy about Born in Brunswick, and that seems to rub off on everyone who visits. Before I know it, the grumpy pants are off, replaced firmly with party pants. The restaurant’s light-filled space is…

WE LIVE IN A TIME when authenticity is praised to the heavens. You haven’t drunk real Guinness unless that pint was made with the waters of the Liffey and sipped in Dublin. You haven’t had pad Thai until you’ve eaten it with Thai gangsters in a night market in Bangkok. You haven’t tried genuine Italian until you’ve slurped the Tuscan bean soup they serve in that bar off the square in Arezzo. Enough, I say. It’s time for us all to admit that we love proudly inauthentic Italian food, which, for the purposes of exciting the internet beast, I shall call Sh-Italian. This food is daggy but often amazingly tasty, and it exists in every corner of the world. It might be Korea’smentaikospaghetti (the chilli cod’s roe creamy from warm…

GUEST LIST Joining Alex is husband and Cornersmith co-owner James Grant, cooking school coordinator Jaimee Edwards, head chef Sabine Spindler, Marrickville cafe kitchen manager Ava Stangherlin and barista Julian De Lorenzo, recipe developer Maddy Dobbins, and preservers Lindsay Smith and Juan Salasc. STYLE “Tomato day gets messy, so no one’s wearing a crisp white shirt!” laughs Alex. “And it’s a working space, with nothing ‘tricked up’. We wanted it to be relaxed and kind of homey – lots of wood and enamel plates.” MENU “Sabine, our chef, used my preserve recipes to come up with these amazing dishes,” says Alex. “They’re about either eating the tomatoes fresh when they’re in season and so delicious, using the waste up, or preserving the tomatoes for later in the year. The day is…

“RIDGES OF RIGATONI GRASP FLAVOUR-LADEN RAGUS, WHILE CHEESY TORTELLINI BOB IN A STEAMING BROTH. THE WORLD OF SHORT PASTA IS VAST, FULL OF IRREGULAR SHAPES AND SIZES CRAFTED TO CAPTURE THE PERFECT SAUCE.” BRAISED CHICKEN, ROSEMARY & CHILLI PASTA (COVER RECIPE) SERVES 6 2 tbs extra virgin olive oil 1.4kg whole chicken, quartered (use kitchen scissors or poultry shears), or 4 chicken Marylands 1 large onion, finely chopped 50g unsalted butter, chopped 3 garlic cloves, finely chopped 11/2 tsp dried chilli flakes, plus extra to serve 1/2 cup (125ml) red wine 2 tbs rosemary leaves, plus extra sprigs to serve 3 fresh bay leaves 2 x 400g cans tomato puree 2 cups (500ml) chicken stock 500g mezzi paccheri pasta Heat oil in a large saucepan over medium-high heat. Add…

“WHEN I THINK OF ITALIAN FOOD, I THINK OF PIZZA, PASTA AND LUSCIOUS CAKES. BUT WHAT HAPPENS WHEN YOU CAN’T EAT GLUTEN? EVERYONE DESERVES TO BE ABLE TO HAVE THEIR CAKE AND EAT IT, SO WHEN A HANKERING FOR ITALIAN COMFORT FOOD HITS, WE HAVE YOU COVERED, FROM PIZZA TO PUDDING!” GOAT’S CHEESE GNUDI WITH MUSHROOMS AND KALE PESTO SERVES 4 350g firm ricotta, well drained (we used Papouis brand – from good grocers) 150g goat’s cheese (chevre), crumbled 1 cup (80g) finely grated parmesan 2 eggs, lightly beaten 1/3 cup (45g) brown rice flour (from health food shops) 1/3 cup (80ml) olive oil, plus extra to serve 3 garlic cloves, crushed 500g mixed mushrooms (we used Swiss brown, king brown and portobello), thinly sliced (small mushrooms left whole)…

“IT DOESN’T MATTER WHETHER YOU’RE IN THE MOOD FOR SOMETHING WARMING AND DECADENT, OR A DELIGHTFULLY FRESH AND ZINGY PALATE CLEANSER, YOU’LL FIND PLENTY OF INSPIRATION IN THESE TASTY ITALIAN DESSERTS.” CHOCOLATE-HAZELNUT TIRAMISU SERVES 8-10 While I’m loathe to change a good thing, I have one word for you: Nutella. This easy recipe will fast become a crowd-pleaser. 225g Nutella 1 tbs cocoa powder, plus extra to dust 1 cup (250ml) thickened cream 4 eggs, separated (we used Woolworths Macro) 1/2 cup (110g) caster sugar 3 cups (750g) mascarpone 2 cups (500ml) strong black coffee 1/2 cup (125ml) hazelnut liqueur 350g sponge finger biscuits (savoiardi) 100g hazelnuts, toasted, finely chopped To make the Nutella ganache, place Nutella, cocoa and 100ml cream in a bowl and stir to combine. To…

ome to beautiful beaches, world-class wineries, gourmet farm gates and produce-driven restaurants, the Mornington Peninsula may well be the ultimate Melbourne escape. Indeed, many a Melbournian has a holiday house here, drawn by the region’s coastal charms and proximity to the big city. The small towns – Dromana, Rosebud, Rye, Portsea and Sorrento among them – that dot the region offer plenty of country swagger. But being only an hour’s drive southeast of the Victorian capital, they’re also home to seriously savvy operators across the hospitality spectrum. Which means you can check in to hotels, villas and lodges that would not be out of place in glossy design magazines; sip award-winning wines in cellar doors that celebrate the environment; stroll through jaw-dropping hedge mazes and sculpture parks; visit orchards, olive…