Innehållsförteckning för November 2022 från delicious

Vine leaves with tuna and finger lime, p 87 Sobah Finger Lime Cerveza ($6) Basturma prime rib; with sauteed watercress with barberries, p 88 Gemtree Luna Temprana Tempranillo 2021 ($26) Warm date kunefe, p 88 Maidenii Sweet Vermouth, served on the rocks ($45) “For Middle Eastern feasts, I like going with refreshing drinks that quench thirst and work as a gentle foil for the cuisine. I reach immediately for iced teas (non-alc and sometimes cocktails!), rosé and simple, thirst-quenching beers. That being said, when spice and char are part of the dish, a medium-bodied red wine works a treat.”…

1 CARROTS “We’re pretty spoiled for choice with fruit and veg in Adelaide. Our grower Kasim Erkoc is based out near Murray Bridge, about 90 minutes out of the CBD. He has these beautiful carrots that we start off before service – slow roasted in a cold oven until they’re nice and soft with a good char.” 2 STRIPLOIN “Our striploin is from Mayura Station – for us in South Australia, and probably the whole country, it’s the best wagyu you can get. We cook it whole and take it on and off the grill to bring the temperature up slowly. Then when it rests, it develops a really good crust. For me, that’s the pinnacle of a steak – the caramelisation of the outside, that flavour.” 3 BANANA “We…

ANTE The only thing more impressive than the sake selection at Sydney’s Ante is its LP collection, which includes 2500+ vintage LPs. An eclectic mix of jazz, soul and funk is the perfect soundtrack to a shochu cocktail or katsu sandwich. ASTRAL WEEKS Artist residencies and surprise sets by local DJs and musos mean there’s always something different on the decks at Perth’s Astral Weeks. Enjoy the hifi sound with the lofi wine list that celebrates top local producers. MUSIC ROOM Everything about Music Room in Melbourne will make you feel as though you’re sitting in one giant speaker. The venue even has its own bespoke Starward honeycomb whiskey that’s just as smooth as the grooves. FOR MORE RESTAURANT NEWS, GO TO delicious.com.au/eatout…

RAISING THE BAR Lennox Hastie brings a taste of San Sebastian to Sydney with his new wine bar, Gildas. The menu traces its way through Basque Country with pintxos and jamon, paired to an impressive selection of sherries and vermouths. Don’t miss the namesake Gilda, a spiked snack of anchovy, pepper and olive, and its skewered sisters, the Grillda and Matilda. GILDAS 46-48 Albion Street, Surry Hills, Sydney @gildas_surryhills Merrick’s SHOUT Merrick Watts cracks the lid on his latest drinks discovery – a mighty little ready-to-drink. I am absolutely loving Bizzarro & Mischief Brew mini aperitivo cans. From Delinquente Wine Co in South Australia, this brilliant little spritz blends vermentino with citrus, Peruvian cinchona and Guatemalan pimento into the best damn RTD around. And at 5% ABV each, one can…

“It’s been four years since I last saw Yotam Ottolenghi, and that was no more than a fleeting moment in a taxi rank outside King’s Cross train station in London. So, with his live Australian tour imminent, it seemed like the right time to catch up again. Yotam, how has your food changed and evolved over the last few crazy years? I think functional rather than show-off cooking is a takeout from the last few years. It was also very creative because, like everyone else, I had to make do with what I had. I’ve always been an advocate for humble ingredients – vegetables, dried legumes, etc. These are quite simple, inexpensive seasonal ingredients. Ottolenghi cooking has never been expensive (once you’ve built up the pantry of spices I use), but…

Lamb leg Colin Fassnidge and Anthony Puharich get retro with a cut that’s fallen out of fashion, bringing it back with a crowd-pleasing share dish. A: How often would you cook a lamb leg, Colin? C: Once a week, nearly. A: That’s interesting, because I think the last time I cooked a lamb leg was in, like, 1997. The hip kids, the cool kids, they moved on to lamb shoulder. C: Well that’s it – because everyone does shoulder, it’s been done to death. And shoulder is so expensive. It’s a luxury item. A: Okay then, should we go retro with lamb leg? Because delicious. is 21, and we’re looking back in time. And you and I are about to hit half a century – but we’re making a comeback.…

“This dish makes a beautiful CENTREPIECE to a shared meal, or a great addition to a POTLUCK dinner.” Making and sharing food became an important part of my life when I was 10 years old and nominated myself for the role of family birthday cake-maker. Two decades later, and cooking for me now is more about finding time for calm focus amidst the busyness of everyday life. It’s an activity I never seem to tire of, no matter how mundane the cooking tasks might be. The process of making food for others, be it a simple dinner with the housemates or a big spread for friends, gives me a distinct sense of grounding when little else can. The Shared Kitchen invites you in to share houses around my home city…

“You can use any leftover walnut PRALINE to sprinkle over pancakes, porridge or ice cream.”Lucy Nunes FOLLOW ME: @foodie.lucy22 ZERO-WASTE PINEAPPLE & SNAPPER CARPACCIO SERVES 4 ⅓ cup (80ml) lime juice⅓ cup (80ml) extra virgin olive oil1 eschalot, finely chopped½ small pineapple, peeled, very thinly sliced300g skinless sashimi-grade snapper fillet, pin-boned, thinly slicedMint or baby mint leaves, to serveThinly sliced long green chilli, to serve WALNUT PRALINE ½ cup (50g) walnuts¼ cup (55g) caster sugar For the walnut praline, preheat oven to 180°C. Place walnuts on a baking tray and roast for 10 minutes. Set aside until cool enough to handle, then roughly chop. Line baking tray with baking paper. Place sugar and 1 tbs water in a large frypan over medium-low heat. Stir until sugar dissolves. Increase heat to…

“TO ME, CHINATOWN IS BANGKOK AT ITS BANGKOK-EST: AN INTOXICATING BLEND OF AGE-OLD TRADITIONS AND NEW IDEAS.” FOLLOW ME: @chrsschlkx It’s only morning in Bangkok’s Chinatown, but the streets are already steaming. An anise-tinged whiff of roast duck wafts through the alleys, and sweet clouds of incense billow from the neighbourhood shrines. A cacophony of roaring tuk-tuk engines and clattering old Vespas fills the air, while street food vendors hawk turmeric-rubbed chicken and durians the size of rugby balls. Between crumbling warehouses stand kaleidoscopic temples to Lord Buddha, Vishnu and the numerous Chinese deities worshipped here. I’ve lived in Sukhumvit, on the other side of Bangkok, for almost a decade, but keep finding myself drawn to this part of town. To me, Chinatown is Bangkok at its Bangkok-est: an intoxicating…

“YOU COULD SPEND A WEEK EATING IN BALLARAT AND HARDLY SCRATCH THE SURFACE.”—Sofia Levin FOLLOW ME: @sofiaklevin Panning for gold at Sovereign Hill open-air museum is generally the first thing that springs to mind when someone mentions Ballarat. But the pandemic and inflated housing prices have encouraged young professionals to move here, and visitors are now starting to catch on to Ballarat’s bounty of bars, restaurants and local produce. Less than an hour and a half northwest of Melbourne, Victoria’s third-largest city is once again a boomtown. “A lot of people come up from Melbourne to eat dinner and then, halfway through the meal, decide to stay the night and book a motel,” says Michelin-starred chef, Derek Boath. Formerly of Per Se in New York, Boath now owns 16-seater Underbar,…

nice to meat you Awesome never takes a day off, so the right nutrition is essential. Packed with protein, zinc and iron and incredibly versatile, Australian Beef can help you perform at your best, every day. Try this tasty scotch fillet with white bean puree recipe at australianbeef.com.au/recipes dinner on the double The power of gas pairs with the precision of induction in this dual fuel Fisher & Paykel cooktop. The four induction zones provide accurate temperature control and the gas burner has consistent flame and heat distribution. harveynorman.com.au making a stir The sauce masters at Mutti have released a new range of gourmet pasta sauces. Made from authentic ingredients sourced from DOP regions across Italy, they make it easy to create a tasty feast at home. Just heat, stir…

This month, delicious. turns 21. Like many readers, I remember the very first issue, with its blue Bill Granger cover of buttermilk pancakes drizzled with chocolate sauce. I devoured every moment of its vivid debut, and every one since. No matter how long I work at delicious., every issue still has something amazing to uncover. delicious. always sets the scene, or changes the agenda, in its stylish but welcoming way, and this is all due to the clever people that make up the fabric (and magic) of the brand. delicious. never met a party it didn’t like and so, to celebrate our milestone, we descended on the newly refurbished Gowings Bar & Grill at Sydney’s QT, with chef Sean Connolly now at the helm. How else to say happy birthday…

Luke Skidmore, Andreas Papadakis and Alberto Fava brought Tipo 00 and Osteria Illaria to the city. Now they’ve spread the joy to Brunswick East with Figlia. This neighbourhood restaurant offers up woodfired snacks and shared antipasti as well as more substantial fare also blessed with char, a drinks list mainly comprised of natural-leaning Italian and Australian selections, and of course, pizza. Arancini may have accrued a bad rap thanks to terrible event food everywhere, but here, they’re anything but. Right now, they embody the spirit of cacio é pepe; tender grains of rice suspended in dreamy, creamy cheese and pepper, held together with a thin crunch of fried crumb, and topped with a light snowfall of yet more cheese. For fans of food on sticks, a skewer of tender, sweet…

Any shindig I throw starts off with that retro classic, fruit punch. Punch is easy, simple and always brings people together. At the core of punch is seasonal fruit, bolstered by just about any alcoholic spirit, plus I often add Prosecco. Outside that, what is a great party without a sink or tub filled with ice and an array of colourful bottles and cans? I go for thirst-quenching rosés, chilled reds (call me a heathen if you like) and a few interesting salty or textural white wines. Rosé is often maligned, but makes for easy drinking and is versatile with a huge spectrum of food. A crisp, cool red can sidle up to a barbecue, stretch through a fancy dinner, or make seafood, salads or charcuterie come alive. For bubbles,…

Whenever society faces a major setback, it seems we have a need to reach into the past for culinary reassurance. We saw it in New York in the aftermath of 9/11, and we’re seeing it now in the wake of the COVID years. Here at home, while retro savoury dishes like prawn cocktail have inspired twisted, modernised versions, we’ve remained more faithful to the original when it comes to the sweet side of Nostalgia St. And this goes double when it comes to baking. Searches for baking recipes spiked in 2020 and jumped a further 33 percent in the last year. It isn’t just us. While we fell back in love with pineapple upside-down cake, apple teacake and carrot cake, lemon drizzle cake reignited in the UK. In the US,…

Sebastien Lutaud brought a soupçon of Paris to Sydney’s Lavender Bay late last year with the opening of Loulou Bistro, Boulangerie & Traiteur. Now the culinary director has set his sights on the CBD, with The Charles Grand Brasserie & Bar and Tiva basement lounge set to open on the corner of King and York in late October. While Loulou is all about lighter French fare, traditional charcuterie and fresh baguettes (baked four times a day, no less), The Charles will be catering for the upscale corporate crowd, offering a more lavish, Mediterranean-style menu. “At Loulou, we like to keep things casual,” Lutaud says. “The Charles will have more grandness to it. We’ll be bringing back some old-school service.” Roast beef will be carved at the table, a roaming dessert…

“They say you eat with your eyes first. These recipes have been designed to delight both the eyes and the palate, using colours that POP and flavours that sing.”Helena Moursellas FOLLOW ME: @helena_marieee CARROT & HONEY BREAD WITH LEMON THYME RICOTTA SERVES 10 2¼ cups (335g) self-raising flour, sifted1½ tsp each of ground cinnamon and ground ginger180g unsalted butter, softened½ cup (125g) brown sugar¼ cup (90g) runny honey, plus extra to drizzle (we used Woolworths Macro organic honey)2 eggs240g finely grated carrot, drained⅓ cup (80ml) buttermilkLemon zest, to serve LEMON ICING 1 cup (120g) pure icing sugar1½ tbs lemon juice LEMON THYME RICOTTA 250g smooth ricotta2 tbs lemon thyme leaves, finely chopped plus extra sprigs to serve1 tsp runny honey Preheat oven to 180°C. Grease a 19.5cm x 9.5cm loaf…

For years, Madrid trailed Barcelona in the high-end hotel stakes, and the Spanish capital, unlike the city of Gaudí, had yet to be discovered by wealthy international travellers. However, a remarkable influx of five-star hotels, arriving in quick succession over the last two years, has changed all that. And of these new luxury establishments (they include the Four Seasons, the Mandarin Oriental Ritz and Rosewood Villa Magna), the most transformative may well be The Madrid EDITION, which opened in the city’s centre in April this year. Born in the upper reaches of the Marriott empire and the latest of 14 EDITION sites across the globe, this breathtaking new hotel was masterminded by British minimalist architect John Pawson, together with visionary hotelier Ian Schrager. It stands on a quiet square at…

What makes King Island special? King Island is pristine and still very much untouched, and has a warm, embracing community. It’s an ideal getaway that offers something for everyone – an opportunity to unwind and rejuvenate amongst nature (having a bath looking out at the ocean and the wallabies at Kittawa Lodge!) and learn from locals about the produce here. For those who want more, there are world-class golf courses, surf breaks and walks. Where to stay: Kittawa Lodge is located on island’s south end which has incredible walks and the dramatic coastal cliffs of Seal Rocks, which we encourage guests to visit. King Island is as beautiful as it is diverse, with rugged coastlines, picturesque beaches and not one, but three golf courses (I recommend Cape Wickham – below).…

Follow us on social @deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,134 LIKES, 18 COMMENTS These Aperol-soaked carrot muffins with labneh frosting cut down on waste and make the most of every ingredient. Find the recipe + more zero-waste ideas at delicious.com.au Recipe: @kcoverdale Photo: @nigellough Styling: @davidmorgan.co LETTER OF THE MONTH… I’m a long-time reader and lover of the mag, and the September issue is just beautiful! Matt Moran’s pub classics have become a staple on our midweek menu and the kids and hubby are loving it – loving the ‘do-able’ recipes that are impressive enough to please guests and the in-laws! Can’t wait for the next issue. – Julie Cowell CONGRATULATIONS JULIE! You have won a dinner set from Noritake valued at $400! In collaboration with Adam Liaw, Noritake has created…

Our National Restaurant Editor Erina Starkey on what’s hot right now. We turn it up with the latest trend direct from Japan – listening bars – where the playlist is as carefully curated as food and drinks. Here’s how to get on deck. WHAT’S HOT: Australia has seen a sonic boom in Japanese listening bars. A new wave of late-night venues is skipping the Spotify playlist for wall-to-wall record collections and high-end stereo systems that are sure to beat the one you have at home. ITS ORIGIN: The trend started in 1950s Japan as a way to hear the latest tracks on quality audio equipment that few people could afford. Fast-forward 70-odd years, and the listening bar is attracting a new audience, from the acoustically obsessed all the way through…

November is the time for sweet fruits, but my particular joy is when yams start to make a regular appearance on grocery shelves. Growing up with yams has really left a lasting impression on me, creating a love of root vegetables, not only for the awesome yams that come from our land, but also from around the world. There are so many yams with amazing flavours, and their rainbow colours add natural food colouring in every dish. Potatoes have been done to death, so why not try yams? You’ll be surprised how many varieties there are, and how many are native to Australia, from oca yams to candy yams, purple yams, cassava, taro, long yams, bush yams, murnong yam daisy… the list goes on! Adding a pinch of lemon aspen…

With celebration being the theme of this month’s issue, what better time to introduce you to a cheese you may not yet be acquainted with: Langres AOP – a cheese that loves to be doused and bathed in Champagne. Langres is an artisan cheese with a concave well on the top, traditionally reserved to cradle Champagne, brandy or Chablis. Its origins date back to the 18th century and are closely tied to the Langres plateau in the Champagne-Ardenne region in France, the home of Champagne. Delicate when young, this washed-rind cheese develops into a ‘stinker’ with a bit of age. The striking, golden-tangerine wrinkled rind is often enhanced by adding a bit of annatto to the brine it’s washed in. A cow’s milk cheese, Langres is made using long lactic…

CELEBRATING AT GOWINGS “This is the ultimate celebration menu - crayfish spaghetti, porchetta and great cocktails with TOP PEOPLE. Nothing makes me happier.”— Kerrie McCallum It’s not every day that you turn 21. And here at delicious., we never turn down an excuse to celebrate. So, to mark the milestone, we gathered our nearest and dearest for an intimate long lunch at the recently relaunched Gowings Bar & Grill at QT Sydney, in the very heart of the CBD. Around the table were some of our all-time favourite delicious. friends and family. Editorial Director and host Kerrie McCallum was joined by long-time contributor and wordsmith Kate Peck and doyenne of dessert Anna Polyviou. Rounding out the crew were our butcher Anthony Puharich and chef Colin Fassnidge, and our drinks experts,…

“I CALL THIS MY RIPPIN’ RASPBERRY SLICE BECAUSE IT’S A TOTALLY TASTE BUD-TANTALISING COMBINATION OF FLAVOURS AND TEXTURES. THE NOSTALGIC COMBINATION OF SQUIDGY MARSHMALLOW, TART AND TANGY RASPBERRIES, SMOOTH DARK CHOCOLATE AND BUTTERY BISCUIT WILL BAKE THE DAY OF ADULTS AND KIDS ALIKE.” “HIT THE SPOT WITH THIS HEAVENLY RICH CHOCOLATE HAZELNUT CHEESECAKE. IT’S A REAL CROWD-PLEASER. YOU CAN MAKE THIS RECIPE AHEAD OF TIME BECAUSE IT FREEZES BEAUTIFULLY. WHILE THIS CHEESECAKE DOESN’T TAKE LONG TO PUT TOGETHER, IT DOES NEED AMPLE TIME TO CHILL BEFORE ADDING THE DECADENT TOPPING.” I’ve always believed home bakers are the best kinds of friends. You see, we home bakers come as a sweet package – a special part of our personality is devoted to conjuring up sweet ways to make friends. There’s something…

CARRY-ON. MUST-HAVES FOUR OF A KIND STAY HANDY Take off with a tube of Grown Alchemist Anti-Bacterial Hand Cream and combat mile-high dryness with a non-greasy formula containing healing tea tree, cedarwood and ylang ylang extracts. $32, grownalchemist.com LISTEN UP Let in ambient noises (and flight announcements) at a touch with the transparency mode of Sennheiser’s new Momentum 4 Wireless noise-cancelling headphones. $549.95, sennheiser-hearing.com/en-AU HYDRATE Banish the plastic bottle with Aussie brand Beysis. Its durable, stainless steel bottles keep hot drinks piping for 12 hours and hold cold for a full 24. Make it yours with a monogrammed lid. From $37.90, beysis.com PACK IT IN Stay stylish and sustainable with Longchamp’s Le Pliage Green – a fresh line of the French luxury brand’s iconic totes crafted with recycled nylon. $210…