Innehållsförteckning för October 2015 från delicious

THE SUN IS SHINING , the weather is sweet. There’s no denying it if Bob Marley sang it. And while I couldn’t be happier at the arrival of spring, my one regret is that spring often glides by too quickly in the busy prelude to Christmas. My resolution is to enjoy the moment (and the weather!), and the incredible new produce that starts to emerge. We’ve embraced a spring clean in this issue: food editor Warren Mendes’ Faster Food focuses on substantial salads with a twist on the classics (p 66), managing editor Shannon Harley sets us up for the day with clean and green breakfasts (p 84), and Matt Preston, Colin Fassnidge and Jamie Oliver play with spring produce. There’s an elegant lunch affair with artist, restaurateur and avid…

VINE TOMATOES STUFFED WITH ANCHOVIES, OLIVES AND CAPERS SERVES 4 AS A STARTER 24 baby truss tomatoes on the vine, cut into 4 (6 tomatoes per vine) 18 white anchovies in oil, drained, finely chopped 1/4 cup (40g) pitted green olives, finely chopped 1/4 cup (50g) salted baby capers, rinsed, drained 1/3 cup chopped flat-leaf parsley leaves 2 tbs extra virgin olive oil 3 cups (900g) rock salt Micro parsley, to serve Preheat oven to 180°C. Using a serrated knife, cut the tops off tomatoes, being careful not to break the vine from the tops. With a small spoon, scoop out the seeds and core, being careful not to pierce the skin. Transfer to a bowl with the anchovies, olives, capers, parsley and oil. Season with freshly ground black pepper…

It’s here. Yes, that’s right, the SPRING RACING CARNIVAL is upon us and this year’s lineup of catwalk fashion, A-list celebrities and pop-up chefs and restaurants are hotter than ever. September 12 marks the first day of the nine-week Sydney carnival calendar at Royal Randwick Racecourse, where David Jones has hinted at a marquee wonderland of pink and mint with chef Guillaume Brahimi manning the pans, while cool Bondi outfit The Bucket List will take up residence over five major race days, transforming their marquee into a hip ‘surf ‘n’ turf’ trackside beach club. The major event, of course, is Melbourne Cup, where tickets to The Birdcage are as hard to secure as a table at Heston Blumenthal’s (now-departed) Fat Duck Melbourne. Emirates is embracing all things Brit chic royalty,…

The Brown family treated guests to a memorable night celebrating the new and past releases of the Patricia range at Sydney’s hot spot 4Fourteen in Surry Hills. The Brown family has been hosting a series of fabulous dinners around the country. The first event kicked off at the renowned Stokehouse City in Melbourne before heading to Bistro Dom in Adelaide. After the success of last year, 4Fourteen in Surry Hills hosted the dinner again, treating the diners to four delectable courses with matching Patricia wines. Only with a twist – the diners had the fun task of guessing which wine was part of the Patricia range from doing blind tastings of three quality wines per course. Andrew Harris, the Brown Brothers Ambassador of 20 years, guided the diners through the…

“ GROWING UP, my incessant questioning, ‘Mum, what’s for dinner?’, was always followed quickly by ‘Mum, what’s for dessert?’ Being a sweet tooth, I was always thrilled to hear her reply of frog‘s eyes. Of course, not literally, rather those little pearls of tapioca baked in the oven with milk, sugar and spices, and usually served with poached fruit – whatever was in season and growing on the farm at the time. It was always one of my favourite desserts – quick and easy to make, and really tasty, too. Growing up in a big family, this dessert was not only delicious but economical. Being dairy farmers, Mum and Dad had a constant supply of milk, and sago was an easy, cheap product to source from the local grocery store.…

organic roots I’m one of the first to say that you should drink what you want, when you want, and how you want. Keen to gulp down iced-up sauvignon blanc out of a tumbler in your underwear for breakfast? By all means, go for it. I’m in a quandary, however. Though I’ve got the Nike attitude of ‘Just Do It’ with drinks, I’ll also suggest that matching your drinking to what’s in your pantry or fridge is one of the most important things you can do. If you’re buying more organic produce, free-range eggs or growing your own herbs or vegies, it’s a good time to start thinking about organic or biodynamic wine. Grown without the use of chemicals in farming, these practices are increasingly important for producing quality, healthy…

FISH & CHEAT’S CHIPS WITH TARRAGON MUSHY PEAS SERVES 4 1/3 cup (50g) plain flour2 eggs, lightly beaten3 cups (210g) fresh breadcrumbs1 tsp dried chilli flakes4 skinless flounder fillets (order from yourfishmonger), cut into 4cm-wide stripsSunflower oil, to shallow-fryCress or micro herbs, to serve CHEAT’S CHIPS 1kg sebago potatoes, scrubbed(unpeeled), cut into 1cm-thick chips3 rosemary sprigs, leaves picked1/4 cup (60ml) olive oil2 garlic cloves, thinly sliced MUSHY PEAS 25g unsalted butter400g fresh peas (or frozen, thawed)1 small bunch tarragon, leavesfinely choppedJuice of1/2 lemon, plus lemon wedgesto serve Preheat oven to 200°C. For the chips, par-boil the potatoes in a saucepan of boiling salted water for 3-4 minutes. Drain, then set aside to cool and dry. Place chips on a baking tray and toss with rosemary, oil and a pinch of…

Get the look CLOCKWISE (FROM TOP LEFT): BRAD NGATA (WEARING): ‘Conquest Classic’ gents watch in black alligator leather, $5000, Longines OCTOPUS (ITEMS USED THROUGHOUT): ‘Tam’ platter in pale pink, $19.95, Country Road • ‘Ouverture’ champagne flutes (set of 2), $39.95, Riedel CHAMPAGNE TABLE: serving tray in birch, $15, Ikea SAGANAKI: ‘I Gattipardi Don Diego’ tile trivet in black and white, $185 (per square metre), Di Lorenzo Tiles PLACE SETTING (ITEMS USED THROUGHOUT): ‘Porcelain Dusk’ dinner plate, $35, Studio Enti • ‘Aura’ side plate in grey (for hire), $1.90, Harry The Hirer • small cheese platter in slate, $108, Mud Australia • French silver hotel cutlery, $25 (each), The Country Trader • ‘Veritas’ chardonnay glasses (set of 2), $119.95, Riedel • ‘HP Stripe’ linen tablecloth in pink, $215, Bonnie & Neil.…

5-SPICE COCONUT CAKE WITH COCONUT & LIME ICING SERVES 8 400ml can coconut cream, unshaken500g cream cheese, at room temperature1/2 cup (45g) desiccated coconut, plusshaved coconut to decorateFinely grated zest of 2 limes1 cup (120g) pure icing sugar, siftedDried pineapple rings, to decorate COCONUT CAKE 300g unsalted butter, melted, cooled2 cups (440g) caster sugar4 eggs3/4 cup (60g) desiccated coconut400ml can coconut milk31/2 cups (500g) plain flour31/2 tsp baking powder11/2 tsp Chinese five-spice powder Preheat oven to 180°C. Grease and line two 18cm round cake pans with baking paper. For the cake, combine butter, sugar and eggs in a bowl. Add remaining ingredients and stir to combine. Divide the batter between pans and bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool for 10…

IF YOU’RE LOOKING FOR A FOOD LOVERS’ PARADISE and a true taste of life in a quintessential English village then look no further than Thyme at Southrop Manor, the ever-evolving dream of owner Caryn Hibbert. Since 2002 she’s lovingly restored and transformed the historic buildings, barns and even the village pub to create an idyllic location deep in the heart of one of the Cotswolds most beautiful landscapes. The Manor House sits in the centre of the estate and is surrounded by a 12th century Norman church, a tithe barn and now a cooking school run by Daryll Taylor (ex-Buzo in Sydney) and Marj Lang (winner of MasterChef UK in 2000). Days begin foraging in the kitchen garden and farm, surrounded by wild flower meadows and fields. Here, they grow…

meant to be I’d been saving the August 15 issue of delicious. to read on my getaway to Byron Bay... Lo and behold when I did read it, you’d given me a suggestion for a foodie destination to visit during my stay – 100 Mile Table (Cooking School, p 133)! Julia Chung the italian job I received my September 15 issue in the mail today and I can’t wait to try so many of the recipes. Looks like it might be an Italian family dinner for Father’s Day this year! Thanks delicious. for another amazing and jam-packed edition. Michelle Trevorrow perfect pie Thank you for the beautiful strawberry, ginger & honey pie recipe in the August 15 issue (Cover Recipe, p 34). The warmth of the ginger, the smoothness of…

The Margaret River region has long been a food and wine hotspot in Australia for locals and visitors, as well as a playground for chefs with its abundance of fresh produce from the sea and land. Perched in the hills of Gunyulgup Valley, Wills Domain winery and restaurant played host to our latest Next Gen dinner in Western Australia. Drawing on his vast experience working alongside Melbourne culinary luminary Andrew McConnell, new executive chef Seth James makes great use of his thriving garden and local producers in his seasonally-inspired cooking. Guests were sheltered from the rain and greeted with NV Sparkling Blanc de Blanc before Seth took them on a food journey through Margaret River, carefully matched to Wills Domain wines. The hearty, slow-braised XO short ribs were an absolute…

LAMB NECK Lamb neck is one of those undervalued cuts of meat that you should definitely add to your repertoire for its low price and rich flavour – remember when we used to say that about lamb shanks? Cheaper neck makes a great substitute for shanks in a stew or slow braise, but can also be deboned to make fillets, or rolled. Like meat from any muscle that gets a workout, neck is tough, so stick with slow cooking. You can’t beat it stewed with flavours such as rosemary and potato, or a navarin (French ragout) made with white wine and spring vegetables. SPRING CHICKEN The term ‘spring chicken’ doesn’t really mean what it used to with such fast-growing chickens dominating the market, but as a guide this would be…

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THE BENEFITS OF A BRITA TAP • Fresh, filtered water. There’s one lever on the tap for Brita filtered water and another lever for hot/cold unfiltered water. • Easy installation and filter change. Everything you need is in one kit. • Choose from four styles. European designed and made, there’s a stylish tap to suit any kitchen interior. • Replace your existing tap. There’s no need to drill additional holes into your benchtop. BRITA FILTER TAPS AVAILABLE IN FOUR STYLES • Available at Bunnings and Harvey Norman. For more details, visit brita.com.au For the recipe pictured and more of Gary’s recipes, visit betterwithbrita.com “Quality recipes require quality ingredients – that’s why my cooking is better with Brita” GARY MEHIGAN…

DOMAYNE® MAKES IT SIMPLE FOR YOU TO CREATE A LUXURIOUSLY COMFORTABLE SOFA THAT WILL LAST YOUR FAMILY FOR MANY YEARS. PICK THE STAIN, HEIGHT, LENGTH AND STYLE OF YOUR DOMAYNE® TIMBER TABLE. JUST ADD MATCHING CHAIRS. CUSTOMISE YOUR DOMAYNE® BED SO IT’S PERFECT FOR YOU, THEN CHOOSE YOUR FAVOURITE FABRIC FOR THE BEDHEAD. VISIT DOMAYNE.COM.AU TO BROWSE OUR FULL RANGE OF FURNITURE, BEDDING AND HOMEWARES Domayne® stores are operated by independent franchisees. Advertised prices valid at New South Wales stores only. Prices may vary between states due to additional freight charges. Offer ends 31/10/15. *Single and king single sheet sets each consist of 1x fitted sheet, 1x flat sheet and 1x standard pillowcase. Double, queen, king and super king sheet sets each consist of 1x fitted sheet, 1x flat sheet…

ALMOND MILK QUINOA BIRCHER WITH PISTACHIO AND CARDAMOM SERVES 6 This vegan twist on bircher will keep in an airtight container in the fridge for up to 1 week. Begin this recipe 1 day ahead. 5 pitted Medjool dates, finely chopped2 cups (190g) quinoa flakes1/2 cup (50g) LSA meal1/2 cup (35g) shredded coconut1/2 cup (80g) pumpkin seeds (pepitas)1/2 cup (75g) slivered or choppedpistachios, plus extra to serve1 tsp each ground cinnamon, groundcardamom and ground ginger1 tsp vanilla extractJuice of 1 orange3 cups (750ml) good-quality sugar-freealmond milk (we used Inside Out)1 large green apple, grated,plus extra grated to serveThinly sliced seedless green grapes andflaked coconut, to serve Soak the dates in1/2 cup (125ml) boiling water in a bowl until needed. Combine the quinoa, LSA, shredded coconut, seeds, nuts, spices, vanilla, orange…

PRESERVED LEMON AIOLI MAKES 1 CUP (250ML) This can be made plain without preserved lemons, but is a great way to use them. 2 egg yolks11/2 tsp white wine vinegar1/2 tsp Dijon mustard1/2 garlic clove, chopped1/4 preserved lemon, rind only,finely chopped1 cup (250ml) sunflower oil Place egg, vinegar, mustard, garlic and lemon in a food processor. Season with a little salt, then start the machine and add the oil very slowly in a thin, steady stream. Blend until thick and creamy, then check seasoning. Store chilled for 5 days. MEATBALLS, BROAD BEANS & YOGHURT SERVES 4-6 Makes about 24 meatballs. 1/4 tsp each whole allspice, corianderseeds and cumin seeds1/2 tsp fennel seeds2 tbs olive oil1 onion, finely chopped2 garlic cloves, crushed500g lamb mince1 egg1 tbs chopped flat-leaf parsley leaves1 tsp…

Once a gateway to the Great Barrier Reef and Daintree National Park – two of Australia’s most prized natural landmarks and both World Heritage sites – Cairns and its surrounds are now destinations in their own right, and they’re hotter than ever. Tropical North Queensland, as the region is evocatively known, serves up elegant beach strip Palm Cove, larger glam Port Douglas and rainforest haven Mossman to the north, and the Atherton Tablelands, the region’s rich agricultural belt dotted with fine produce doors, to the west – and all just a few hours drive by car. Cairns has grown up, too. The city’s international airport attracts over two million annual visitors and many clock a few days in the attractive and progressive regional capital at a luxury hotel before setting…

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whiz kid From preparing light spring soups to whizzing up a refreshing smoothie, the KitchenAid Magnetic Drive Blender is the right kitchen gadget for the job. Visit: kitchenaid.com.au. out of the frypan... Can’t wait to start cooking the issue? Tefal has the best pans for the job. Their unique Thermo-Spot means you’ll always know when the heat’s just right. For more information, visit: tefal.com.au. go your own way Whether you’re spreading it thickly on a slice of crusty bread or melting it over grilled spring vegetables, Lurpak Spreadable butter adds depth of flavour to any meal. Visit: gofreestyle.lurpak.com. heart of the ocean Don‘t save caviar for canapes, La Prairie Skin Caviar Luxe Cream uses this luxe ingredient in a sheer formula for your face. Packed with all of the skin-firming…

I’VE MADE SOME questionable calls in my life. Cutting up my sister’s school socks and leotard to make a Batman outfit. Eating a bag of dog biscuits. Renting a desk above a brewery. But this was just damn dangerous: I rang chef Lennox Hastie of Firedoor and requested to do a shift in his kitchen. I’d reviewed his restaurant earlier this year. What was I thinking? Sharp knives, fire and a side order of retribution beckoned my call. It would be safer to wear Lady Gaga’s meat dress into a lion’s enclosure. He agreed with glee, as if one eye twitching. So, why? Firstly, Firedoor embodies something I’d been yearning for in restaurants – the simple, focused cookery of a single ingredient to an immaculate point of hesitation. Secondly, for…

LONG TABLE SEASONAL FEAST Pea & feta salad, p 78 Taltarni T Series Sauvignon Blanc 2015 Apricot & nut-stuffed leg of lamb, p 95 Taltarni Cabernet Merlot Petit Verdot 2012 Cherry, pistachio & rose tart, p 148 Taltarni Cuvée Rosé 2011 “Place platters of these sharable dishes in the centre of the table and let your guests help themselves for a more casual affair” Josie Taylor, senior designer ALL-IN PLATTERS SHARED LUNCH Chimichurri spatchcocks with radish & cos salad, p 42 Broad bean, tomato & cumin seed salad, p 92 Kohlrabi, cabbage & spring herb slaw with pickled cumquats, p 112 “Outdoors plus spring drinking plus daytime equals wines that are vibrant, fresh and youthful. Try new season aromatic whites and vibrant, young, crunchy reds.” Mike Bennie, drinks…

It’s in the hand of every chef and amateur homecook alike, so why not throw a party in honour of our most coveted ingredient – olive oil, and not just any olive oil, the best quality oil. We teamed up with Moro and MoVida Sydney to create a four-course feast celebrating the best of Spanish food, wine and olive oil, and what a feast it was! MoVida chef/owner Frank Camorra infused every dish with Moro oil, from salty seafood tapas dressed with spicy extra virgin olive oil, served with El Maestro Sierra Fino Sherry, to unctuous yellowfin tuna belly slow-cooked in olive oil pil pil sauce and fall-apart cordero asado (slow-roasted lamb) with albaronia (pumpkin and chickpea casserole). Moro ambassadors David Valmorbida and Lola Berry hosted an olive oil tasting,…

On to a good TING Crown Street Surry Hills is about as far from Kingston, Jamaica, as John Farnham is from Bob Marley, but the strip’s latest arrival, ROSIE CAMPBELL’S jerk diner and rum bar, gets the good-time Caribbean vibe just right, with a soundtrack to boot. There’s an epic selection of rum, some fine enough to drink neat – try the Brinley Gold Shipwreck Spiced Rum from St Kitts, and others best shaken with housemade sugarcane juice in trop-tastic cocktails such as Montego Bay Punch and Rosie’s Coco Colada. Jerk comes in all forms, from wings and burgers to slow-cooked pork ribs, and the lunch and dinner menus are divided into ‘smalls’ to ‘biggies’ (a clue to the music you can expect to hear), so you can match your…

CONTRARY TO BOTH PUBLIC OPINION and appearances, I’m no salad dodger. I love ‘em. In fact, you’ll find the official Matt Preston Rules of Salads regularly exploited in my writing and which I’ll paraphrase here to start. All salads must have contrast between sweetness, saltiness and sourness, and between crunch and creaminess. And they must not be dressed until the last moment (unless they are some potato salads). As the weather gets warmer, I’d like you to stop thinking ‘which carb with which protein’ for dinner, but instead ‘which salad’. Here are more reasons why I love salads. They have leaves Iceberg, cos or shredded cabbage for coolness, crunch and body; watercress, rocket and Vietnamese mint for heat; radicchio, kale, witlof and dandelion for bitterness; spinach and butter lettuce…

WHEN YOU’RE CELEBRATING , ONLY THE BEST WILL DO, FROM THE SETTING TO THE MENU AND CHAMPAGNE. EACH MEMORABLE MOËT & CHANDON GRAND VINTAGE REFLECTS THE STUNNING FLAVOURS OF A SINGLE YEAR’S EXCEPTIONAL HARVEST. setting the SCENE “One of the memorable moments in my life was when I decided to leave London, lured by Sydney’s sunny shores and Australian magazines! That was in 1999, which coincides with one of the Moët & Chandon special Grand Vintage years.” NEALE WHITAKER EDITOR-IN-CHIEF, VOGUE LIVING Neale says AN OCCASION TO REMEMBER “It’s really easy to make an event glamorous by getting the details right – lighting, sounds, stemware. And long after we’ve forgotten the tastes and flavours, we’ll remember the setting and how we felt.” THE FINER DETAILS To mark life’s big (and…

CRISPY SQUID SALAD SERVES 4 Sunflower oil, to deep-fry 11/2 cups (240g) plain wholemeal flour 2 eggs, lightly beaten with 1 tbs water 500g baby squid, tentacles attached, cleaned, cut into 3cm pieces 11/2 tbs each fish sauce and soy sauce 2 tsp grated palm or brown sugar 2 tbs extra virgin olive oil 1 purple frisee (curly endive), leaves torn 2 witlof (Belgian endive), leaves separated 2 long green chillies, thinly sliced Half-fill a large pan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds). Combine flour and 2 tsp each freshly ground black pepper and sea salt flakes in a bowl. Place egg mixture in a separate bowl. In batches, dip the squid in egg, then coat in flour. Deep-fry…

BROAD BEAN, TOMATO & CUMIN SEED SALAD SERVES 4 AS A SIDE DISH 500g broad beans, podded250g mixed heirloom cherry tomatoes,halved1 large green chilli, seeds removed,finely chopped1/2 cup coriander leaves, chopped1 tsp cumin seeds, toasted, crushed2 preserved lemon quarters, flesh andwhite pith removed, rind thinly sliced3 spring onions, choppedJuice of1/2 lemon or to taste21/2 tbs olive oil Blanch the broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water, then slip off the skins. Place the peeled broad beans in a large bowl and add the remaining ingredients. Toss gently to combine, season and serve. ZUCCHINI FRITTERS WITH SMOKED SALMON AND POACHED EGGS SERVES 4 300g zucchinis, coarsely grated1 small onion, finely chopped2 garlic cloves, finely chopped3/4 cup flat-leaf parsley leaves, chopped1/2 cup mint leaves,…

WHIPPED PANNA COTTA TART WITH ALMOND CRUST SERVES 8 250g whole roasted almonds150g shortbread biscuits, crushed30g unsalted butter, melted, cooled1 egg WHIPPED PANNA COTTA 400ml pure (thin) cream135g caster sugar2 tsp vanilla bean paste2 1 /2 titanium-strength gelatine leaves1 cup (250ml) double cream125g punnet blueberries4 plums, sliced, stones removed Preheat oven to 180°C. To make the crust, place almonds and biscuits in a KitchenAid® Food Processor and whiz to fine crumbs. Pulse in butter, then add egg and pulse to combine. Press into the base and sides of a 22cm x 3cm-deep loose-bottomed tart pan and chill for 10 minutes. Bake for 15 minutes or until light golden. Cool completely. For the whipped panna cotta, place pure cream, 80g sugar and vanilla in a KitchenAid® saucepan over medium…

For the China wary, or even the China weary, Hangzhou, only a 45 minute speed-train ride from Shanghai, is perfect. With a population hovering around 9 million, it’s no small fry, yet notables from Marco Polo to Mao Zedong have waxed eulogistic about Hangzhou’s beauty. Today, domestic tourists flock for far fluffier reasons: to snap pics along the famed Bai Causeway, eat odiferous grey squares of the legendary fermented tofu, chou doufu, watch performances of Zhang Yimou’s exuberant Impression West Lake – a daily, outdoor, light and sound extravaganza (performances cease in winter) – and spend their hard-earned yuan on shiny Made-in-China mementos at Wushan Night Market. It’s a major getaway destination for China’s smart-phone-totting consumerist set, and as this is a large group, there’s undoubtedly more hubbub now than…

9am RAW POWER Fuel up for the day at wholefoods haven Real Food (110 Killiney Rd), with gluten-free pancakes, vegie omelettes, fresh juices, fair-trade coffee, organic tea and more. After breakfast head to the impressive Gardens by the Bay (pictured – 18 Marina Gardens Dr). 11am REAL DEAL For an authentic Singaporean foodie experience, nab a seat at locals‘ haunt Maxwell Food Centre (1 Kadayanallur St) – it‘s where the city‘s off-duty chefs head, too. Sample the favourites with an order of laksa lemak, chilli crab and even frog porridge. 1pm RICE ON TIME For the best Hainanese chicken rice in the city, head to unassuming institution Sin Swee Kee (35 Seah St). Perch on a little stool at an aluminium-topped table and wash down your meal with perfectly brewed…

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