Innehållsförteckning för June 2021 från delicious

WHERE DO YOU dream of visiting this year? While Australians unsurprisingly continue to fantasise about the Mediterranean, it’s likely to be closer to home – New Zealand is open for business, with Singapore and the South Pacific on the horizon. Fortunately our domestic borders are open once again, and this month we’ve covered Melbourne and the exciting new openings that are reinvigorating the streets and laneways. While this month is our annual ‘global’ issue, it felt appropriate to cover one of our most desirable cities – not just here, but around the world – and to support a food scene that is rebounding despite suffering through so many extended lockdowns. Meanwhile we can continue to sample the world’s wares through food, and this is one way many of us can…

SALAD OF FIVE-SPICE TOFU, POTATO, FRESH BLACK FUNGUS AND NATIVE BUSH MINT SERVES 4 AS PART OF A SHARED MEAL 1 medium Dutch cream potato (220g), peeled, cut into matchsticks 75g five-spiced pressed tofu (from supermarkets and Asian food shops), finely sliced 1 small carrot, peeled, cut into matchsticks 100g fresh black fungus (from specialty Asian grocers), torn into smaller pieces 1 cup baby spinach leaves 1/2 bunch basil, leaves picked 1/2 bunch coriander, leaves picked 1 tsp native bush mint leaves (substitute 1/2 cup round mint leaves) GINGER DRESSING 6cm piece ginger, peeled, finely chopped 1/4 cup (60g) brown sugar 50ml malt vinegar 50ml tamari 1/2 tsp sesame oil 50ml extra virgin olive oil For the ginger dressing, place the ginger and sugar in a mortar and pestle and…

THYMIOPOULOS YOUNG VINES XINOMAVRO 2018, $38 Made from biodynamic vines, this is a near-perfect match with lamb and eggplant. A light, fresh red of sour cherry, earthy spice and rosemary notes. It’s a stunning wine alongside this feast. MAC FORBES YARRA VALLEY PINOT NOIR 2020, $30 A silky textured glass of lightly spicy, gently herbal, refreshing red that drinks with such ease, freshness and charm! A beautiful wine to pair with this dish playing a supporting role more than anything else. BIG DROP BREWING CO PARADISO IPA, $6 This ‘ultra-low alcohol’ beer (0.5%) is an ideal accompaniment to this dish. The herbal-hoppy scents and pleasingly bitter characters are seriously good alongside the lamb-eggplant combo here anyway.…

I’M WRITING THIS with one eye on the Indian Ocean and the other on my phone, hoping that tomorrow’s whale shark cruise will be confirmed in these post-cyclone days in the Pilbarra. If it is, then I’ll be striking a top-10 item off my bucket list. Inevitably this has me drawing comparisons with my previous bucket-list destinations and those that I remember most fondly. Many of my golden memories are not from big cities but from little forgotten villages and out-of-the-way places. Eating a coffee-custard-filled religieuse in a small village patisserie in the Loire, or that cheeseboard from a small pensione outside a chateau in Normandy, groaning with perfectly bulging Camembert, Pont l’Eveque and Livarot. The board was presented by madame with the firm but wry instruction that we would…

STICKY GOCHUJANG CHICKEN WINGS (KOREAN) SERVES 4-6 1.5kg chicken wings, jointed, wing tips discarded 1 tbs sesame oil 5 garlic cloves 5cm piece (25g) fresh ginger, peeled chopped 1/4 cup (60ml) soy sauce 1/3 cup (95g) gochujang (chilli paste) 1/4 cup (60ml) rice wine vinegar 215g runny honey White sesame seeds, toasted, to serve Preheat the oven to 200°C. Line 2 baking trays with baking paper. Place chicken in a large bowl and drizzle over half the sesame oil. Season with salt flakes and toss to coat. Divide chicken between prepared trays and roast for 45-55 minutes until golden and cooked through. Place the garlic, ginger, soy, gochujang, vinegar and honey in a small food processor and whiz until a smooth sauce. Transfer sauce to a large frypan with remaining1/2…

“THESE MELT-IN-YOUR-MOUTH BISCUITS ARE IN AND OUT OF THE OVEN FASTER THAN YOU CAN SAY FEDTEBRØD!” HINDBÆRSNITTER (DANISH RASPBERRY SLICE BARS) MAKES 12 BARS 21/3 cup (350g) plain flour 11/4 cups (150g) icing sugar, sifted 200g cold unsalted butter, chopped 1 tsp vanilla bean paste 1 egg ICING 2 cups (240g) icing sugar, sifted 1/4 cup (6g) freeze dried raspberries, crushed RASPBERRY FILLING 125g raspberries 1/2 cup (200g) raspberry jam Zest of 1 orange Place flour and icing sugar in a food processor and whiz to combine. Add the butter and whiz until the mix resembles fine breadcrumbs, then add the vanilla and egg and whiz until a dough forms. Turn onto a clean surface and gently knead to bring together. Divide dough in half and shape into rectangles, then…

ARU, from chef Khanh Nguyen of Sunda, is expected to land on Little Collins Street in late May/early June. Look forward to ferments and Asian flavours bolstered by native Australian ingredients. Sydney’s Nomad is opening in Melbourne come July, taking over the former Ezard site on Flinders Lane. Executive chef Jacqui Challinor will add a Victorian bent to her wood-fired menu. Martin Benn and Vicki Wild of Sepia fame will open Society in July, alongside restaurateur Chris Lucas, in the 80 Collins Street precinct. They’ll also launch Yakimono next door, a Japanese-style grill set to open at the end of 2021.…

MOST-LIKED POST 2,441 likes, 43 comments Just pudding it out there, but this chocolate self-saucing pud swirled with a Werther’s Original caramel is nothing short of magic. Find the recipe at delicious.com.au Recipe: @mattscravat Photo: @chriscourt Styling: @kirstenljenkins GOOD TO BE GREEN: I have just turned 18 and wanted to let you know how much I enjoyed the Joost Bakker feature in the April issue. As a millennial, sustainability is a pretty big deal, so I was delighted to read about Joost’s amazing Future Food System enterprise. The gorgeous green produce looked so healthy and just leapt out the pages! It is definitely on my list of future Melbourne must-sees. In the interim, I savoured my recreation of their rooftop salad with miso mustard dressing. Thank you delicious ., you…

MARKET BASKET BY KYLIE KWONG POTATO “I love the unique way in which the Asian kitchen prepares potatoes. We are so used to having them boiled, mashed, fried, roasted – this is such a refreshing way to cook them, julienned, blanched and dressed with this intensely flavoured ginger dressing. The potatoes provide a substantial vegetarian note without being too heavy.” PRAWN “Being of Chinese heritage, I love my seafood, and pristine Australian seafood at that. Excellent quality, clean, sweet, plump prawns are readily available so always commit to buying local. You can use green or cooked prawns for this recipe. I also love using sweet harbour prawns when in season. Fresh prawns are so much more delicious than imported.” MUSHROOM “There is such a wonderful variety of exotic…

1 Goma Brisbane Prep your palate, Brisbane’s Goma Restaurant serves up contemporary cuisine backdropped by some of the city’s best views. 2 Faro Dine among works by light artist James Turrell at the experiential restaurant and bar, Faro, set inside Hobart’s Mona. 3 Hero Follow up an arthouse screening with seasonal plates at Karen Martini’s new all-day diner, Hero, at the ACMI in Melbourne. For more on the latest restaurant, cafe and bar reviews, head to delicious.com.au/eat-out.…

features the ultimate paella cheat: the dish cooks in the oven, as opposed to being actively monitored on the stovetop over a flame. Cooking it this way won’t get you the familiar socarrat on the bottom of the pan, but the wonderfully crispy bits that develop at the edges of the roasting pan are delightful in their own way. Yotam Ottolenghi is chef-patron of the London-based Ottolenghi delis and the NOPI and ROVI restaurants. He has published eight bestselling cookbooks – his latest is Flavour, out now. @ottolenghi @ottolenghi delicious.com.au/recipes For more of Yotam’s simple recipes with knockout flavours.…

“THERE’S HEAT, THERE’S CRUNCH AND THERE ARE DEFINITELY BIG FLAVOURS IN THIS THAI-INSPIRED FAVOURITE.” MOHINGA (BURMESE FISH NOODLE SOUP) SERVES 4 2 eschalots, chopped 4 garlic cloves 1 lemongrass stalk, thinly sliced 1 long red chilli, chopped 1 tsp belacan (roasted shrimp paste) 5cm piece (25g) ginger 1 tsp ground turmeric or 3cm fresh 100ml vegetable oil 1/3 cup (50g) chickpea flour 4 cups (1L) fish stock 800g ling fillet, cut into 3cm pieces 1 tbs each fish sauce and lime juice 1 tbs caster sugar 150g cooked rice vermicelli noodles Boiled eggs, chopped tomato, coriander and lime wedges, to serve Place eschalot, garlic, lemongrass, chilli, belacan, ginger, turmeric and oil in a food processor and whiz to a paste. Heat a large non-stick saucepan over medium heat and add…

I WAS BORN in Homs, Syria, a city located between the country’s two largest cities of Damascus and Aleppo. As a child I was fascinated by TV cooking shows and would spend hours watching them with my sister. And, whenever I got the chance, I would watch my mother cook. It wasn’t until I left home for university that my love for cooking turned to Syrian cuisine. I missed those flavours; I missed the hospitality of my parents’ home. My culinary daydreaming, helped along with my mother’s recipes, resulted in a tangible, edible way of reminiscing. I would send my mother pictures and she would return them with comments. That is how I learned, slowly but surely, how to make Syrian dishes myself. It was the physical distance that sparked…

I NEVER THOUGHT I would be here, in food. I wanted to become an artist. But I have always wanted to write a book that tells of impossibly beautiful things, and there is nothing more beautiful than nature. More and more, I find myself returning to it. I like when food tastes like a place, a moment, a season – a feeling. With each mouthful, I can experience that same sense of impossibility over and over again. I had a creative childhood. I was raised to take what I see in the world and transpose it into form. A wildness exists within this book. It tells a tale of the natural world, and its influence, which bleeds into everything, even food. May it guide you to create your own tale,…

“IT WAS A WHIRLWIND 24 HOURS LAUNCHING THIS BEAUTIFUL NEW MAGAZINE AND BRAND.” – KERRIE McCALLUM…

BASKETCASE GOURMET Looking for an easy and healthy version of your favourite street food ? The team at basketcase gourmet have created an innovative and gluten free range of Korean inspired products that the whole family will love. Available at independent retailers and online. Checkout their stockist page for more details basketcasegourmet.com.au BROOKFARM It starts on the family farm with a passion for premium real food that’s grown right from sustainable farms, & made right in our Byron Bay bakehouse. Our award-winning range of Macadamia Muesli, Granola & Premium snacks are packed with wholesome natural ingredients & cater for Gluten Free, Vegan, Paleo & Keto diets. For stockists & to buy online brookfarm.com.au ZEBRANO | FASHION SIZES 14+ Exquisitely designed clothes from Australia & NZ’s top labels in sizes 14+.…

UPDATED FAVOURITES “Nothing says pure comfort on a cold winter’s day like a bowl of chicken noodle soup. It really is the ultimate restorative food for the soul! With some warming curry pasties as easy snacks, and a slice of scorched cheesecake for dessert, winter is sorted.” Georgina Esdaile, delicious . Food Editor GLOBAL ENTERTAINER “This starter screams out for a glass of our Reserve Chardonnay with citrus and stone fruit flavours and hint of subtle oak. I would serve rosé with the snapper, not just because of the great red berry flavours, but the subtle pink in the glass will complement the colours of the dish. Dessert deserves to be served with a glass of our Estate-grown Verdelho, transformed with brandy spirit and aged in oak, with hints of…

A: This is all about the pig. Porky porkness. The best ribs I have ever had are American. I had them in St Louis, all low and slow. But we do an amazing job here in Australia, too, because we have great product, and we care and we want to learn, and so we experiment. C: I like my ribs. I never really liked ribs till I started cooking them myself. A: Yeah, they can be dry – not good. C: We haven’t done ribs for ages! And there might be drama here, because what I do is use a very simple mix of paprika and barbecue sauce to marinate the ribs overnight. A: No drama here! That sounds good. C: I braise them in stock, apple cider vinegar, Worcestershire…

BAKED ‘PAELLA’ WITH PRAWNS, CHORIZO AND SALSA VERDE “THIS DISH COOKS IN THE OVEN AS OPPOSED TO BEING ACTIVELY MONITORED ON THE STOVETOP OVER A FLAME.” SERVES 6 135ml olive oil 30g chopped flat-leaf parsley 2 red or green chillies, halved lengthwise, seeds removed, thinly sliced 7 garlic cloves, 2 roughly chopped, 5 thinly sliced lengthwise 600g green tiger or jumbo prawns 340g boneless, skinless flounder, cut into 6 equal pieces 2 lemons, 1 squeezed to get 11/2 tbs juice, and 1 cut into 6 wedges 2 (225g) fresh chorizo, casing discarded and chorizo roughly crumbled 2 large (400g) vine ripened tomatoes, roughly grated, skins discarded 1 medium onion, finely chopped 1 tbs tomato paste 400g bomba rice 285g jarred or canned artichoke hearts marinated in oil, drained and halved…

“THIS IS CUBAN COOKING AT ITS BEST. A CHEAP CUT OF BEEF, TURNED INTO SOMETHING FABULOUS.” “CUBAN FOOD IS the food of home for me. These are the dishes I grew up with,” says Danielle Alvarez, the Sydney-based, Miami-born chef. “I’ve often left the Cuban cooking to my mum, I always thought she did it better. But given the past year, not being able to go home, I found myself wanting to cook these dishes more and more.” Alvarez learnt to cook from her mother and grandmother (“I adored watching them in the kitchen; I was always by my mum’s side prepping food. It’s because of them that I became a chef”) and the recipes here are the same type of family affair. “My mum, Rosa, shared a lot of…

I HAD ALWAYS helped my mother in the kitchen but it wasn’t until I was in my twenties that I really learned our family recipes. I wanted to write them down for myself and to pass them on to my children. It was what led me to spend the next 25 years immersed in the food of India and loving every bite and minute. I remember my father standing over a fish curry and telling me stories of fishing with his brothers before bringing the fish home so his mother could make this curry. It took him back to his childhood, just as talking about this recipe takes me back to our kitchen. This is just one of many stories where food talked of a tradition. I have so many.…

HALDI DOODH (INDIAN GOLDEN MILK) MAKES 1L 2 tbs grated fresh turmeric 1 tsp black peppercorns, roughly crushed 4 cardamom pods, lightly crushed 1 cinnamon quill 5cm piece (25g) ginger, sliced 4 cups (1L) milk 2 tbs runny honey, or more to taste Place all ingredients in a saucepan over medium-low heat and bring to a gentle simmer. Simmer for 12-15 minutes until milk is a golden colour. Strain into mugs and add more honey to taste, then serve. TURMERIC DAHL WITH CURRY LEAF FLATBREAD SERVES 6 1/4 cup (60g) ghee 1 red onion, finely chopped 4 garlic cloves, crushed 5cm piece (30g) fresh turmeric, finely chopped 5cm piece (25g) ginger, grated 1 tsp each chilli flakes, fenugreek, cumin seeds 1 cinnamon quill 2 tomatoes, chopped 11/2 cups (300g) red…

Melbourne had an eight-year run as “Most Liveable City” up until 2018. The global ranking, compiled annually by the Economist Intelligence Unit, was understandably postponed in 2020. But strolling through Melbourne’s CBD and nearby neighbourhoods, one can’t help but feel that it’s in with another shot at the title. The city has had more than half a dozen hotels open in as many months. Every week delivers a new restaurant at a pace comparable to BC (i.e. Before Covid). Affordable pleasures such as baked goods and sandwiches are surging. And there’s more to look forward to before 2021 is through. Here’s where to start. SLEEP AND EAT Not only are Melbourne’s newest accommodation options some of its best, it has also upped the hotel dining ante. W Melbourne led the…

in a nutshell Locally owned and operated out of Byron Bay, Nutty Bay create plant-based wholefoods. The gluten-free, dairy-free, organic, vegan dips and spreads are a perfect addition to your next grazing board. Visit: nuttybay.com.au sunshine spirit With layered complexity, a strong regional character and a distinctive twist, Plantation Brew Co vodka is distilled from golden sweet potatoes grown in the volcanic soils of Eastern Queensland. Visit: plantationbrewco.com ciao bella Exclusively produced in Perugina, Italy, the Baci Perugina recipe remains unchanged: a creamy gianduja and chopped hazelnut filling, topped with a crunchy whole hazelnut, covered with a fine coating of dark chocolate. Visit: mayers.com.au raisin the bar Add a burst of sunshine to your cooking with Sunbeam sultanas, raisins, currants and mixed fruit. The juicy goodness in these dried fruits…