Innehållsförteckning för September 2023 från delicious

What does home mean to you? I’m thrilled to be penning my first editor’s letter for delicious. in one of my favourites – the Australian issue. For me, it’s a reminder that the country we call home means so many different things to so many different people. For some, it’s all nostalgia and comfort – memories intertwined with the food we grew up with. For others, it’s a place still being discovered through the people we meet and meals we share. Australia is one of the world’s most exciting dining destinations, and it’s because our culinary landscape never stops changing, gaining inspiration from everyone that makes it home. From damper and pavlova to laksa and spag bol, this issue brings you modern Australia on a plate. It’s only right that…

Midden, Sydney Celebrated chef and Bundjalung man Mark Olive has opened a new restaurant at one of the country’s greatest gathering places – the Sydney Opera House. Midden by Mark Olive takes its name from the term for an accumulation of shells and other debris created by the gathering and cooking of shellfish by First Nations people. Native Australian-inspired dishes on the menu include Sydney rock oysters with bush tomato, braised wallaby shank and blue gum-smoked barramundi. Smoking Camel, Byron Bay. The Smoking Camel is the latest venue to light up Byron Bay. Taking over from Light Years, the new bar and eatery serves up vibrant Middle Eastern fare in a neon-lit setting. The menu is a camel caravan of share-style plates, with dishes like baharat beef shish and shawarma…

RAISING THE BAR Sydney’s Odd Culture Group has headed south, with its first Melbourne venue opening on a prime corner in Fitzroy. The new Odd Culture bar and craft bottle shop has the same fixation on fermentation as its sister in Newtown and, luckily for Melbourne, the original’s cult pâté has made the migration, too. It comes laced with fish sauce and studded with potato chips for easy scooping. ODD CULTURE Shop ½96 Brunswick Street, Fitzroy @oddculturefitzroy Merrick’s SHOUT Merrick Watts on his latest drinks discovery. With spring on its way, I find myself bingeing on the last crumbs of winter. Hot pies will soon be replaced by fresh greens. Peaty whisky by tequila sunrises; dark stouts for pale ales. But before I say ‘sayonara’ to the doona, I want…

Pork sausage Colin Fassnidge and Anthony Puharich do a bit of DIY on a classic Vietnamese street food to add a cheeky Aussie spin. Serve up this flavour-packed meal idea for friends, or as a fun family meal to share. A: Okay, so this is the Australian issue right? And what’s more Australian than a Bunnings sausage sandwich? C: But that’s not very delicious., is it? What about a sausage banh mi? A: Love it. So, pork sausage? C: Yes pork, split in half. And instead of the Bunnings onions, we’d do a quick red onion pickle. Then we’ve got pâté, we’ve got coriander, cucumber and lettuce. A: And how about some beetroot? C: Yeah, what I’d do is pickle the beetroot with the red onion and some lime. A:…

Pavlova is among the best desserts to serve at a dinner party, as it brings the ‘wow’ factor but is also very forgiving. If the meringue cracks, you don’t need to fuss as you’ll be covering it with cream and fruit. You can play with the cream flavouring and change up the fruits. If you can’t find stone fruit, swap it out for sliced pear or berries, or an orange, peeled and sliced into rounds. You can make the meringue base up to two days in advance, as long as you let it cool completely before storing in an airtight container. Keep it in the coolest part of your kitchen, away from direct sunlight, to avoid any humidity. SUNSET PAVLOVA WITH SWEET VINEGAR AND ROSEMARY SERVES 8-10 Begin this recipe…

Warndu means ‘good’ in the Adnyamathanha language of the Flinders Ranges. The husband-and-wife team behind South Australian native foods business Warndu – Rebecca Sullivan and Damien Coulthard – work to do good within the bush foods industry, sourcing from Indigenous-owned businesses wherever possible and focusing on sustainable food systems. “We’re about sharing the bounty of what’s in our own back garden,” sustainability advocate Sullivan says. “These are truly local foods, so if you want to be part of a local food system, then you need to get on board.” The easiest way to do that? Start with some simple substitutions. “Replace your pepper with native pepper, or replace a bay leaf with a lemon myrtle leaf,” Sullivan suggests. “Use finger limes or desert limes wherever you’d use limes; use wattleseed…

ICED COFFEE WITH WHIPPED BISCOFF CREAM MAKES 4 If you thought coffee was addictive, wait until you try this super creamy concoction. 600ml thickened cream⅔ cup (180g) Biscoff spread, plus extra to serve12 ice cubes600ml milk1 cup (250ml) strong hot espresso4 Biscoff biscuits, roughly crushed Whisk cream and Biscoff spread in a stand mixer fitted with the whisk attachment until soft peaks form. Divide ice cubes between 4 glasses and pour over milk. Divide espresso between glasses, pouring it slowly over the back of a soup spoon. Dollop over Biscoff cream. Add an extra dollop of Biscoff spread. Sprinkle with crushed Biscoff biscuits and serve immediately. “These rich, decadent morsels are the perfect CAFFEINE HIT to be enjoyed with your coffee (or when you just can’t get your hands on…

WELCOME TO OUR annual round-up to celebrate the winners of the delicious. Harvey Norman Produce Awards. Now entering its 18th year, these awards continue to unearth the most innovative, sustainable and ethical produce in Australia, shining a light on the producers and regions that are excelling in their chosen fields. It’s always fascinating to see the entries roll in from around the country each year, while the excitement grows within the delicious. team as we learn the unique stories behind each producer. It’s a wonderful opportunity to celebrate many unsung heroes, but we couldn’t do any of this without the support of our longtime partner, Harvey Norman, whose belief in our producers helps bring this campaign to life. We also couldn’t do this without our judges all around the country,…

FROM THE DAIRY -WINNER- Section28 Artisan Cheeses, SA “Impressive cheesemaking. Rich, full-flavoured, great length and balanced. One of my favourite producers.” – Lennox Hastie FINALISTS: NSW – Burraduc Buffalo Dairy NSW – Pecora Dairy QLD – Tommerup’s Dairy Farm TAS – Grandvewe Cheeses VIC – Prom Country Cheese WA – Halls Family Dairy FROM THE EARTH -WINNER- Tuerong Farm, Vic “I have been a fan of Tuerong Farm’s flour for a long time, however the judges were blown away by the quality and variety of wheat this year. There was so much difference between the varieties, and all were delicious. As we were tasting them, I could see how each type could be used for different cooking applications. It was very exciting.” – Jo Barrett FINALISTS: NSW – Newcastle Greens…

“The producers, the GROWERS, the breeders… Without them – I’ll be honest – I wouldn’t be the chef that I am.”— Matt Moran When you put Matt Moran and Gerry Harvey together in a room, it’s never long before the conversation turns to food. And the fresher that food, the better. Such was the case when the pair recently met for lunch at Moran’s restaurant and vinyl bar, Rekodo in Barangaroo, Sydney. After swapping asparagus-growing tips and jam-making stories, the topic soon turned to the delicious. Harvey Norman Produce Awards program. “I think it’s so important that you reward producers,” Harvey says of the awards, of which Harvey Norman has been a proud supporter since 2019. “The big thing here is the celebration of our producers, and the fact that…

Follow us on social — @deliciousaus #makeitdelicious WHAT YOU’RE LOVING… When life gives you lemons, make this lemon curd tiramisu, which has been blowing up on socials. Find the recipe + more sweet ways with citrus at delicious.com.au RECIPE: Phoebe Wood PHOTO: Ben Dearnley STYLING: Kirsten Jenkins LETTER OF THE MONTH… I’ve finally made it to full term in my second pregnancy. I’ve started maternity leave and it’s time to nest! My idea of nesting? Flicking through delicious. magazines and choosing something scrumptious to cook up with my three-year-old. Our most recent delicacy was an easy choice after being gifted a bunch of golden lemons from my sister-in-law. We successfully tackled Tilly Pamment’s ‘Very good lemon cake’ (July 2023), and it was the best choice we could have made. Citrusy…

For a long time, there was a hole in the market for great bagels. Now, it’s become a staple on the brunch scene. Here’s our round-up of the best in town. WHAT’S HOT: Bagel shops are popping up schmear, there and everywhere. Not content with the traditional fillings, Aussie bagel makers are using the golden rings like two slices of bread. Along with pastrami and lox, we’re embracing all kinds of flavour combinations, from meatloaf and pesto to schnitzel and Swiss cheese. WHY: Sourdough has long been the carb of choice for Australians, but we’re now slowly but surely coming round to the bagel. Why? It’s all about that irresistible pull of the bread – the soft, slow chewiness that comes from boiling the dough first before baking it in…

For this Australian-themed issue, we shine a much-deserved spotlight on Stone & Crow Cheese Company, a small-scale artisan producer in Victoria. Jack Holman, head cheesemaker and owner of Stone & Crow, fell into a figurative vat of curds and whey while backpacking in France at 21 years of age. He continued to nourish his newfound passion for cheesemaking in Canada, before heading back to Australia to work for Yarra Valley Dairy for 20 years. For five of those years, Holman tended a side hustle, making and maturing a unique and innovative selection of goat and cow-milk cheeses for Stone & Crow until eventually, it became a full-time gig. Sourcing quality milk from the Yarra Valley and Mansfield, he now makes cheese up to seven times a week with his 300-litre…

“We both love PANDAN and grow it in our vegie patch. Infusing it in a cocktail seemed like a good idea. And it was!” An invite to Merrick and Georgie Watts’ home for lunch is one you should always accept. Life in the couple’s airy Maroubra home – a converted church just a block back from the beach – revolves around good food, drinks and company, whether they’re entertaining or not. The pair are joyful cooks, often found working together in the kitchen (with kids Kinga and Wolfe roped in to help, and Jango the Great Dane waiting for scraps). The dishes they gravitate towards sit “between comfort and challenge,” Merrick says. “We like wholesome, fresh and comforting foods, but we also love trying new recipes and new cuisines.” When…

“Food and cooking is SO IMPORTANT to me and my culture. It is how we express love and kindness.”— Akram “I love cooking. It makes me VERY HAPPY to make this special food for my family.”— Laila When the Free to Feed cooks explain their dishes, it invariably comes back to family. Verena’s Colombian cheese bread is her daughters’ favourite. Halima’s salad is from the Somalian grandma who taught her to cook; Nada learned her Egyptian tomato dish from her mum. Anh’s easy Vietnamese chicken is a tribute to her mother, who fed a family of six while running a business. For the asylum seeker and refugee instructors of Free to Feed’s Melbourne cooking classes, food is a lifeline to home. Humanitarian worker Loretta Bolotin started Free to Feed after…

“It’s hard to think of a more quintessentially Australian vibe than a KNOCK-OUT restaurant housed inside a LOCAL BOWLO.” There’s something about being by the ocean that works up an appetite – from walking on beaches where salt air fills your lungs to swimming in the rhythmic swell of the waves. Lucky then, that alongside the stunning beaches, rugged sea cliffs and lush forests surrounding the enchanting towns of Aireys Inlet and Lorne (on the traditional lands of the Wadawurrung and Eastern Maar peoples), are a slew of exciting dining options sure to satiate hungry travellers journeying along the Great Ocean Road. LORNE Sweeping ocean views and exceptional Italian food is a recipe for success at Totti’s. The bustling restaurant is the Victorian flagship of Merivale’s much-loved Sydney institutions carrying…

Most chefs would count themselves lucky to have access to a kitchen garden or nearby allotment for sourcing fresh produce. This makes Colin Barker, executive chef at new restaurant Megalong at Lot 101 in NSW’s scenic Blue Mountains, particularly blessed. He has a 600-hectare working farm at his disposal. The terms ‘farm-to-table’ and ‘paddock-to-plate’ are bandied about a lot in the fine-dining world these days, but Megalong embraces this philosopy in the truest sense. The restaurant sits at the epicentre of Lot 101 Farm, which sprawls amidst native bushland in the cliffs beneath Megalong Valley. Having opened in May this year, the restaurant sources almost 100 percent of its produce directly from the farm. Vegetables, herbs, fruits and olives are grown organically, while beef, sheep, chickens and ducks are all…

BLOOD ORANGE This vibrant citrus fruit doesn’t just look and taste spectacular; it’s also even better for you than a navel orange, with 10 times the antioxidants. Now is the time to take advantage, as the season is a brief one, running only from August to October. Daily GRIND De’Longhi has launched its first bean-to-cup coffee machine – La Specialista Arte Evo. This compact manual machine uses Cold Extraction Technology to serve up smooth cold brew coffee in under five minutes, and also makes rich, aromatic espresso and a range of milk-based coffees. $699, harveynorman.com.au JAM session Native foods business Warndu has just dropped three epic new products: a quandong and wattleseed balsamic jam, a quandong chilli chutney and Bush’etta – a savoury bush tomato seasoning. Turn to p 72…

In Malaysia, we call laksa ‘curry mee’; one of my death-row meals is a Penang curry mee. When I started cooking laksa, I was looking up recipes online and just trial-and-error cooking… Because I’m not a trained chef, a lot of things that I put on the menu at Ho Jiak are nostalgic to me. So, the laksa I wanted to put on the menu was one that I used to eat at a clubhouse where my dad used to play golf. That was a laksa lemak, more a Malay style of laksa. I cooked it; it didn’t really taste like what I remember, so I try again, try again, try again. Then finally I go, ‘Alright, this is the taste that reminds me of those times. Now we’re going…

Matt gives us some hard truths about iconic Aussie treats with the help of nutritionist Kathleen Alleaume, and shares a healthier homemade take. Nutritionists and dietitians despair! Despite a constant barrage of messages to eat more vegies and cut back on the sugar, old-school Aussie ingredients and tuckshop faves are still trending. It’s hard to tell whether this is nostalgia or marketing; whether it’s us searching for retro reassurance or a cheap pleasure hit in the face of brutal economic conditions. Whatever it is, the wowser in me can’t resist pulling on the black puritan garb and giving you a lecture on their perils. Not to stop you eating them, of course, but to help you see these foods as occasional luxuries rather than everyday indulgences. I’ve recruited the help…

WA PINJARRA BAKERY “I always think about foods and cuisines I enjoy eating, and then find a way to translate those flavours and feelings into a pie. It has to evoke emotion. This pie made me feel FOMO from not jetting to Europe this winter! We wanted to create something unique for delicious, so we whipped this pie up especially, but we might release it as a limited-edition pie.” – Darren Rowe FOLLOW US: @pinjarra_bakery TAS SUMMER KITCHEN BAKERY “When we took over the bakery in 1997, we only made vegetarian pies. Many of our customers at Salamanca Market were requesting a meat pie. We wanted to use ingredients that were available locally and John, being Scottish, started thinking about the stews of his childhood. We also decided that wallaby would have…

Chef, restaurateur and native foods expert Nornie Bero is on a mission to encourage more Australians to start using more native ingredients in their own everyday cooking at home. “I want these ingredients to be the types of pantry items people use all the time, not just for something special,” she says. “These ingredients belong to us – I’d like the coming generations to be able to see them as something that’s normal; something they’ll always have in their cupboard at home.” It’s a common misconception that native Australian foods are hard to find or use, or only work for a small number of recipes. Bero stresses that this isn’t so. “Definitely not,” she says. “These ingredients are so versatile! And they shouldn’t be seen as something that’s foreign or…

MAKE A SPLASH Made ethically and sustainably in Australia, Bondi Born’s Sigourney One Piece is self-lined in ultra-soft Embodee fabric with high shaping power for ultimate comfort. $295, bondiborn.com.au STEP UP Australian resort label Matteau has teamed up with A. Emery to create the perfect collection of holiday footwear. The Spargi Sandal is made from full-grain leather, and its chunky footbed ensures comfort. $220, matteaustore.com SELF CARE Australian fashion designer Adrian Norris has turned his attention to health and wellness with his new brand Ikkari, which produces nutrient capsules and powders, and skincare like The Ikarian Body Oil, $69, ikkari.com.au TOP IT OFF As an Aussie-owned label, Venroy knows summer. This woven stripe open neck polo was designed to be thrown on after a dip in the ocean or worn…

I’ve been visiting the Northern Rivers with my family since I was a little girl. My Bundjalung ancestors were the original custodians of this region, and my mum was born here, so many of our holidays were spent here. I love it so much, I moved from Sydney three years ago to open my native food restaurant Karkalla in Byron Bay. What to do: I love the rich diversity of the region, and the opportunity to experience so much within a relatively small area – from swimming in the pristine ocean to stepping into a world of ancient giants in Nightcap National Park, wandering amidst towering trees, then immersing yourself in crystal-clear waterfalls. The region offers endless opportunities to experience our ancient First Nations culture, to connect with nature and…

See the VIDEO Scan to watch how we put these appliances to work delicious.com.au/September…