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delicious September 2020

delicious. magazine celebrates good food and the people who produce it, from renowned international chefs and food-lovers around Australia. Inside each issue you’ll find achievable recipes that work every time, plus inspiration for foodie travel.

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News Life Media Pty Limited
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6 Issues

in this issue

3 min
port of call

MARKET BASKET ZUCCHINI FLOWERS “I love zucchini flowers because they are so delicate and ephemeral. As soon as you buy them, you really need to cook them and eat them that same day, they can go downhill very quickly. You can cook them a few different ways, but I like them best deep-fried. They can be stuffed with just about anything, but I like to fill them with cheese.” STRAWBERRIES “Strawberries are known for being sweet, but I really love the acidity they can bring to a dish. The best way to eat them is fresh. I like to cut them in quarters and toss them together with an aged balsamic vinegar and some torn basil leaves.” MUSSELS “Mussels have to be one of my favourite ingredients in the world. For me, it’s the flavour of the…

3 min
the chef and the butcher

A: Well this is a Croatian sensation! Do you know what cevapi is? Skinless sausage. C: Well… A: Usually sausage is skin on, of course, but this one is skin off. C: Which is better? A: That is up to the audience! This is my background. It’s been years of colcannon and potatoes with you. Now it’s time to get the Croatian sensation back. C: I’ve got a Dalmatian? A: Cevapi is juicy. It’s an essential part of the Croatian mixed-grill plate. When I was talking to food director Phoebe Wood about this one after a few martinis, because I’m the prince of meat, I was saying that Croatian food is mostly seafood. But, still, one of our main dishes is this cevapi, a bit of spice… C: What spices? A: Chilli, smoked paprika… C: Hold on, are you…

11 min
golden age

EGYPTIAN GOULASH (SPICED BEEF FILO PIE) SERVES 6-8 “THE ULTIMATE ALL-ROUNDER, FILO PASTRY WORKS WITH SAVOURY OR SWEET FILLINGS, OR AS PART OF THE FILLING ITSELF, LIKE IT IS IN THE ORANGE CAKE.” 1/3 cup (80ml) extra virgin olive oil1 (200g) large red onion, finely chopped1kg beef mince1 tsp ground allspice2 tsp ground coriander1/2 tsp each ground cinnamon and ginger2 tbs tomato paste100g unsalted butter, melted375g packet fresh filo pastry (20 sheets)1 cup (250ml) milk1 eggHot sauce, to serve Heat 2 tbs of oil in a large non-stick frypan over medium-high heat. Add the onion and cook for 3-4 minutes until softened. Add the mince and spices, and cook for 10 minutes, breaking up with a spoon, or until browned. Add the tomato paste, season with salt and pepper and cook for a further…

2 min

WE’RE IN A Mediterranean frame of mind. And not just because we’re craving carving out a spot of sand along the Amalfi Coast while the world is still mostly locked down. 2020 has to be the year where fad diets finally bit the dust, and tried-and-true methods of eating, such as the Mediterranean diet, prevailed. Through so much uncertainty, we’ve desired low-fuss, reliable eating, full of flavour, driven by what was in close proximity – good, local produce. No matter what trends come and go, the Mediterranean diet remains a pillar of delicious but healthful eating, and a model we can all relate to, or adapt. Olive oil, fresh vegetables, spices, seafood, wholegrains, a spot of quality cheese and meat, with carbs and wine allowed! There is a reason this style of…

7 min
soul plates

RISI E BISI (VENETIAN-STYLE RICE AND PEAS) SERVES 4-6 “RICE MAY BE ONE OF THE SIMPLEST INGREDIENTS, BUT IT CAN TAKE ON A HOST OF TEXTURES AND FLAVOURS, FROM RICH AND CREAMY TO LIGHT AND FRESH.” 30g unsalted butter2 tbs extra virgin olive oil1 onion, finely chopped3 garlic cloves, finely chopped100g pancetta or smoky bacon, finely chopped1/2 cup (125ml) white wine11/3 cups (295g) arborio rice6 cups (1.5L) chicken stock11/4 cups (100g) finely grated parmesan, plus extra to serve2 tbs chopped mint leaves, plus whole leaves to serve3 cups (360g) frozen peas1/2 cup (125g) mascarponeFinely grated lemon zest, to serve Melt butter and oil in a large deep frypan over medium heat. Add the onion, garlic and pancetta, and cook, stirring, for 8-10 minutes until onion is soft and translucent. Add wine, bring to a…

6 min
in season

PRAWN, ZUCCHINI FLOWERS & SAFFRON RISOTTO SERVES 4 1 pinch saffron threads2 tbs extra virgin olive oil100g unsalted butter4 eschalots, finely chopped2 garlic cloves, crushed400g carnaroli rice3/4 cup (180ml) dry white wine6 zucchini flowers, stamen removed, stems thinly sliced, flowers halved lengthwise6 cups (1.5L) prawn stock24 medium green king prawns, peeled (shells and heads reserved for stock), deveined, halved lengthwise1/4 bunch flat-leaf parsley, leaves chopped, stalks reserved for stock, extra leaves to serve PRAWN STOCK (MAKES APPROX. 6 CUPS – 1.5L)2 tbs extra virgin olive oil1kg reserved prawn shells and heads1 each roughly chopped white onion, carrot, leek, celery stalk and tomatoReserved parsley stalks For the prawn stock, place oil in a large heavy-based saucepan over high heat. Add prawn shells and heads, and cook, stirring and breaking them up in the pan, for 5-6…