Innehållsförteckning för April 2023 från delicious

What is it about chocolate? It’s that time of year, of course, when hot cross buns truly have their moment and epic slow-cooked feasts start trending. But nothing beats the mood-boosting properties of the world’s most desirable ingredient (which conveniently also reduces stress). For delicious. readers, Easter is as big a ‘food moment’ as Christmas. Perhaps because we’re able to enjoy the experience a little more. It’s a time when family and friends come together, but there’s slightly less pressure and expectation; no last-minute complications or rush to wrap presents, find a tree or nail the pav. It makes for an indulgent but more relaxed time for cooks, and hopefully our cover recipe, a triple-layer white chocolate cake, is the crowd-pleaser you’ve been looking for. If you’re searching for the…

Lamb rack Colin Fassnidge and Anthony Puharich are about to make your Easter a little sunnier with a showstopping roast updated with Spanish flavours. C: Spring and summer were sort of cancelled because of the weather. Everyone’s been feeling a bit dreary. But autumn weather is usually nice, so for our Easter lamb, I’m thinking of a bright, happy sauce, like romesco. A: It this a weather prediction from you? C: I think so, yes. A: At the end of the rainbow, there’s not a pot of gold, there’s a lamb. C: We’re trying to make people happy before we head into winter. A: Do you prefer a chunky romesco sauce, or a smoother one? C: A bit chunkier. I’d have some heat in there; smoked paprika, and garlic powder.…

Although cream cheese isn’t the most flavourful dairy product under the sun, it has its certain charms – among them a power to elevate your cooking. And despite its fairly tame temperament, it has a surprisingly long and prestigious history. The first references to cream cheese date back to England and France around the 15th century, although it went under many different names. Cream cheese was considered a luxury; cream was reserved almost exclusively for making butter. Cream cheese really hit its stride when excess cream became available through industrial farming practices, and US dairies began producing it at scale. The (often contested) story goes that in 1872, American dairyman William Lawrence was making Neufchâtel cheese and, one day, was compelled to add extra cream. Was he a genius? Probably…

Every good host should… open the bottle of wine the guest brings. All good parties must have… great food and delicious drinks – that’s it. For drinks, we like… to start with Champagne, a cocktail or homemade kombucha on ice. Following this, we’ll move onto our favourite natural wines, especially those from our friends, such as Jilly Wine Co and Ochota Barrels. The perfect guest is… anyone who loves good food or Larry David. My perfect entertaining soundtrack is… ’90s nostalgic action. —Magdalena Roze…

See the VIDEO Watch how to create these simple but beautiful pastry fish scales: delicious.com.au/April Food is a great connector. The ritual of sharing lovingly prepared, leisurely meals with family and friends is one of life’s great pleasures. Eating produce of the season, grown with care, connects us with the cycles of nature in a visceral way. And with a few extra days off over Easter, we can let time expand as we revive ourselves with great conversation and plenty of rest. We always look forward to the shift from late summer into autumn, and this menu is a celebration of the harvest season as the days draw in. Be sure to buy from local growers to find produce when it’s at its peak and least expensive. While there are…

HOT CHOCOLATE SNACKING CAKE SERVES 6-8 Snacking cakes are just that – they’re the perfect cake to keep in your kitchen, so you (and your loved ones) can simply keep coming back over the next day or two to slice off sections for snacking on… if it lasts that long! You’ll need a kitchen blowtorch for this recipe. 2 cups (440g) caster sugar130g unsalted butter, at room temperature2 large eggs, at room temperature3 tsp vanilla bean paste2 cups (300g) self-raising flour1 cup (100g) dark cocoa powder⅓ cup (80ml) grapeseed oil1 cup (250ml) milk CHOC-MARSHMALLOW FROSTING 6 large egg whites, at room temperature1½ cups (330g) caster sugar⅓ cup (35g) drinking chocolate (we used Cadbury) Preheat oven to 180°C/160°C fan-forced. Line the base and sides of a 22cm x 2cm x 3cm-deep…

HOT SHOT Ember Travel Mug² maintains your chosen temperature for about three hours, so your warm beverage stays perfect from the first sip to the last drop anywhere you are. You can control it via an app on your phone. $299.95, ember.com CLOSE CALL Ever broken or lost your phone while travelling? We do not recommend. Keep your lifeline safe and protected in this Loewe case. The handy cross-body strap means you can carry your phone with your hands free. $415, harrods.com/en-au SNAP HAPPY Don’t leave holiday snaps just sitting on your phone. Capture a memory and print it instantly thanks to the Instax Mini Evo Hybrid Camera. This nifty device gives you all the perks of a digital and polaroid camera in one. $299, harvey norman.com.au LISTEN UP You’ll…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… You can have your cake and feel good too when you bake with wholesome ingredients like naturally sweet fruit and veg. Get a slice of the action with this healthy carrot cake with yoghurt frosting. #makeitdelicious RECIPE: @teresacutteroffcial PHOTO: @chriscourt STYLING: @justinepfoodstylist LETTER OF THE MONTH… Last year, I prepared and smoked my own 12kg ham for Christmas. I was so proud of it, but I have to say that I used your recipe for spiced sticky peach-glazed ham (Dec 22/Jan 23) which was a game changer. It was so good, my father-in-law has crowned me the ‘Ham Master’ for all future Christmas Day lunches! If you knew my FIL, you would know how much of a big deal that is!…

Dining at this new venue by Dash Rumble, Ross McQuinn and Mal Hanslow – the team of titans behind two-hatted Pilot in Ainslie – feels very civilised, thanks to the warm wood tones, bespoke Tassie blackwood tables and shelving, and bottle-green banquettes. And it’s not just its location that makes the chic space perfect pre-or post-show at Canberra Theatre. There’s a lot that appeals about this all-day venue as a destination in its own right. Take the ingredient-led menu by executive chef Nick Petersen (ex-Porteño, Sydney), which today features fresh, plump oysters from nearby Narooma and a sensational starter of school prawns crusted in a cashew crumb and doused in 666 – dubbed ‘the devil’s spice’ – to add wallop. Cucumbers arrive both fresh and pickled in a creamy pond…

BETWEEN FRIENDS It’s easy to make friends with Surry Hill’s new Bar Copains. A collaboration between Nathan Sasi (Leigh Street Wine Room) and Morgan McGlone (Belles Hot Chicken), the corner wine bar is named after the French word for ‘friends’. Bar Copains serves up European-style snacks designed for sharing with your pals, alongside rare and interesting wines from the duo’s personal collection. BAR COPAINS 67 Albion Street, Surry Hills @barcopains Merrick’s SHOUT Merrick Watts on his latest drinks discovery. Is Cognac the new gin? For many, Cognac has an association with wealthy old men, expensive Chinese restaurants and that wall at the airport duty-free you walk past to get to the bourbon. But maybe we’ve been a little dismissive? Recently, at an airport lounge in Singapore, I was offered a…

I’m a sucker for a good marshmallow. I also love making them at home, and adding the natural flavours of wattleseed, macadamia and strawberry gum from our big island of Australia to really give them a taste of home. Wattleseed delivers hazelnut and coffee flavours that pair perfectly with chocolate, the macadamia adds a creamy taste with a little bit of crunch, and strawberry gum has a strong strawberry extract flavour and a distinctive eucalyptus freshness to finish on. That’s a native combo that just can’t miss! If you’re wanting to start your own native pantry, these three ingredients would be in my top five list of what to start with. Wattleseed and strawberry gum are always front and centre in my own spice cupboard, and they’re so easy to…

Just as food was a driving force for Instagram, so it is with TikTok… and once again it doesn’t have to taste good to garner an avalanche of likes. Basically, it was TikTok where all those food hacks went to become famous. Here’s my take on the best and worst that made it into top TikTok food trends. FETA PASTA Nineteen million billion views later, this is one of TikTok’s top food hits: bake cherry tomatoes, a block of feta and some garlic and chilli with oil, then stir through cooked pasta. Nothing else cook Jenni Häyrinen has posted ever resonated in quite the same way (which is a pity, as she posts some lovely stuff). CORN RIBS The idea of splitting par-cooked corn cobs lengthwise into finger-thick ribs that…

As the weather cools and I start reaching for those extra layers, I find myself turning on my oven more frequently. I don’t enjoy the temperature drop (I’m definitely a summer girl!), but I do love the excuse to bake more often, using the essence of autumn and Easter as inspiration – think warming spices of cinnamon, mixed spiced and cardamom, dried fruits and preserves, and those comforting flavours of caramel and chocolate. This collection of yeast-based recipes sits contentedly into this time of year when we’re looking for those bakes that are not only therapeutic to make (nothing can beat the kneading of bread dough when it comes to therapy), but also provide a little comfort and indulgence. Here, you’ll find a fun rethinking of classic from-scratch recipes, along…

When the Easter long weekend rolls around, you’ll always find Matt Moran at his farm. Here in the NSW Central Tablelands, not too far from Moran’s newest venue The Rockley Pub, the chef loves to cook up a storm – and he has a tried-and-tested formula for his Easter feasting. “I’ll always get the charcoal barbecue out and roast a little bit of fish on Easter Friday,” he says. “Then, for the rest of the weekend, I’m doing barbecues, always a lamb roast or maybe a slow-cooked lamb shoulder and some sort of salsa to cut through the fat… A salsa verde, maybe a gremolata. Then I’ll use whatever I have growing in the vegie garden. Easter usually comes at the end of the season, so I’ll work with what…

“IT’S THE KIND OF FOOD THAT HAS YOU REACHING TO MAKE ANOTHER RESERVATION, EVEN BEFORE YOU’VE FINISHED YOUR MEAL.” FOLLOW ME: @lindyalexanderwriter Victoria’s High Country has long been known as a destination for skiers, snowboarders, hikers and mountain bikers, but now the rugged alpine region has become a burgeoning food mecca. The two charming towns of Mansfield and Milawa have everything you need after a hard day on the slopes or in the wilderness, or even if you’re just itching to escape the city. It’s time to make the pilgrimage. DESTINATION DINING When Bonnie Rogers and Tristan Keene opened The Fields, their modern casual eatery on Mansfield’s main street, they channelled their inner Kevin Costner. “We had an ‘if you build it, they will come’ mindset,” Rogers says. The couple…

Nadia Fairfax-Wayne once spent a year living on the Bodrum Peninsula, and the media personality and content creator can’t resist returning to this Turkish seaside oasis. While it boasts plenty of opulent hotels and yachts, there’s still traditional food and culture to be discovered. Fairfax-Wayne shares how to enjoy the best of both worlds. Where to stay: Maçakizi is the place to be in Bodrum. It’s a temple for laid-back luxury. I think there’s nowhere in the world quite like it. As soon as you step out of your room you’re overcome by a sense of beauty. The glorious gardens and stone steps are one thing, but the view of the crystal-clear blue waters of Türkbükü Bay will make your heart sing. If you want to wind down and relax,…

1 PORK HOCK “This is always the cut that’s kind of leftover… It’s synonymous with soup, like a pork hock and split pea soup. But to utilise it in a different way, where you’re eating it more as a main meal, is really nice.” 2 PASSIONFRUIT “Passionfruit is one of my favourites and I’m a sucker for any dessert that contains it, so given the opportunity, I was like, ‘I’m doing passionfruit!’ We have a huge vine on the front of our office, and I eagerly await their season each April.” 3 CELERIAC “Celeriac is such an underrated vegetable. It’s easy to see why – it looks pretty gnarly; it’s got an ugly face on it. But it’s just so versatile, whether shaved and eaten raw, grated in salad or cooked. Give it…

LET’S DANCE The curtain has lifted on Maison Balzac’s latest collection, La Danse. The new troupe is made up of playful, expressive pieces, including spritz glasses complete with glass citrus garnish, extra large carafes and the cheerful Happy Serving Bowl. Prices start at $69 from maisonbalzac.com ON THE TABLE Freshen up your dining table with Kip&Co’s French flax linen tablecloths. The new collection takes its cue from the changing seasons with soft autumn florals and fallen leaves. $165 from kipandco.com.au MORE, PLEASE Looking for vegan Jamaican recipes? You’ll find an abundance in Denai Moore’s debut cookbook, Plentiful ($49.99, Hardie Grant). Inside, Moore debunks popular taboos about Jamaican food while sharing vibrant veg-friendly recipes unique to the island. TURNING JAPANESE Be inspired to have a clean, uncluttered kitchen with Sunbeam’s new…

This vegetarian weeknight dinner comes together in half an hour and is made super special with the addition of haloumi – it looks like a fluffy cloud when grated, and it gives the pasta just the right amount of salty tang. Be sure to use a very fine grater, like a microplane, when you prepare the haloumi, as it will only add to the fluffy effect (which is what you’re after). This is a full meal in its own right, but you can also serve it alongside a big green salad. PESTO PASTA WITH WHITE BEANS AND HALOUMI SERVES 4 75ml extra virgin olive oil6 garlic cloves, peeled, thinly sliced1 medium green serrano chilli or long green chilli, stem removed and halved lengthwise1 tbs chopped fresh thyme leaves2 x 400g…

The kitchen is the beating heart of every family home, and so, when Darren Robertson and Magdalena Roze chose to renovate, they knew something extra special was needed for their young, food-loving household. “It was really important for us that the design was both functional and timeless; beautiful and bulletproof,” Roze says. “We love spending time in the kitchen – whether cooking, eating, pottering or entertaining, we’re always in there!” When it comes to entertaining, the couple share the task of planning the menu, but each has their own role to play. “Typically, I take care of appetisers, drinks and dessert, while Daz does the main event,” Roze says. “If there’s something delicious in season, we love working around it – beautiful vegetables, freshly shucked oysters or fresh prawns. For…

Something I hear all the time when I bring up desserts is, ‘I can cook, but I can’t bake’. Of course, I know why people say that: conventional wisdom suggests that cooking is wild and free, encouraging creativity and improvisation. Desserts, on the other hand, should be tidy and precise. Scientific, even. But I reject those sentiments. Desserts, should be for anyone, requiring little more than two hands and a modicum of patience. Generally speaking, my recipe style and aesthetic could be described as ‘rustic’, ‘carefree’, ‘approachable’. My desserts tend to follow suit; a little wild-looking and decidedly unkempt. Perfect they are not. But rusticness aside, these recipes are intentionally simple and flexible. Some of the recipes don’t require an oven or even a stovetop. I wanted to write a…

If anyone was destined to become a chef, it’s Adam D’Sylva. Growing up in an Indian-Italian family, he was surrounded by amazing food from birth. “I spent a lot of time in the kitchen as a child,” he says. “My nonna and my zia (auntie) would babysit me, and they were always cooking. They grew everything, like proper Italians. They pretty much had a farm at their house, growing grapes, every vegetable under the sun; they made their own wine and sauces and salami. I just thought everyone lived that way!” This enviable upbringing ultimately led to D’Sylva becoming one of Australia’s most inspired chefs, responsible for some of Melbourne’s hottest menus, which have spanned modern Asian, Indian, Italian and everything in between. “I’m lucky to have an understanding of…

Few hotels can truly lay claim to being an “it” hotel. But when global design guru Kelly Wearstler is at the creative helm, the it-factor is in-built. Between yoga studios, farmers’ markets and LA’s most famous sandy strip sits Santa Monica Proper Hotel, the sunny outpost of buzzy boutique hotel chain, Proper. Like all properties within the portfolio, this outpost takes its cues, hues and motifs from its locale. Deeply connected to its location and community, its blueprint is beachy – from boundless natural light to salty seaside flourishes and a sandy palette, Santa Monica Proper captures that quintessential SoCal-cool. But it’s Wearstler’s bold and eclectic approach to the hotel’s decor that really compounds Proper’s cachet. Drawing on her cult brand of interior design, Santa Monica Proper blends beachside brutalism…

“THE JAPANESE COMMITMENT TO EXCELLENCE ON EVERY LEVEL IS NEVER MORE APPARENT THAN WHEN IT COMES TO SUSTENANCE.” FOLLOW ME: @fooderati Back when I first travelled to Japan as a newly minted adult not yet working in the world of food, I was utterly delighted to discover that, when it came to eating out, Tokyo was excellent at every level I could access. From a 7-Eleven or standing izakaya to hole-in-the-wall ramen joints and fast-food chains, the Japanese commitment to excellence on every level is never more apparent than when it comes to sustenance. Now, as a less-newly minted adult with the good fortune of calling the world of food my job, the variety of options for where I get to eat may have widened, but the enduring egalitarian nature…