delicious October 2021

IF EVER WE needed a spring reset, it’s now. This is the time of year we usually emerge from our winter cocoon, looking forward to a new season’s bounty and lighter eating. And while we’re not sure when we’ll be able to fully emerge – and entertain – at delicious., when life gives you lemons, we make spiked lemonade punch! If, like me, you’ve spent a lot of time at home, it’s likely you feel in a bit of a recipe rut. Consider this issue your guide to making dinnertime a happy place! This month, it’s all about a recipe revamp – the fast and the fresh, leaning towards Mediterranean influences as the ideal approach to eating at this time of year. It felt like the universe conspired to help us. Peter…

OUR MOST-LIKED POST 4597 likes, 108 comments Chilli con carne meatballs with smoky beans and tortilla chips? That’s just how we roll. Find the recipe, plus five new spins on the humble meatball, in our August issue, or online at delicious.com.au Recipe: @lucyfoodbuzz Photography: @bendearnley Styling: @kirstenljenkins INSPIRATION: Last year I didn’t fare too well in Melbourne’s lockdown, and I now find myself anxious leading up to any lockdown announcement. Choosing and planning new meals to try from delicious. has given me some joy and has made our family meals more special in these times. We are (slowly!) making our way through Georgie Esdaile’s ‘Winter Harvest’ (August issue). The maple-roasted pears with nut crumble was an easy one to involve Little Miss and will be a family favourite for quite a while! Thank you for the…

LET’S SHARE Hot-smoked salmon with horseradish cream & lavosh p 53 Tokar Estate 2021 Pet Nat Barbecued lamb with onion bhaji crisps p 80 Tokar Estate 2020 Carafe & Tumbler Pinot Shiraz No-bake chocolate & walnut brownie with coffee icing p 123 Tokar Estate 2012 La Tentadora LBV Fortified Tempranillo “Our 2021 Pet Nat is super fresh with grapefruit and sourdough complexity, making it a great match for the salmon. The spicy lamb dish calls for an approachable red with plump fruit, like our Pinot Shiraz. Finally, our brandy fortified Tempranillo, paired with the brownie, would make an indulgent dessert.”Martin Siebert, Tokar Estate Winemaker PREP AHEAD Scrumptious garlic bread p 102 Braised beef cheeks & greens pot pie p 114 Lemon tart p 63 “We’re all short on time, so get ahead when you can. Whether you’re hosting a dinner party or…

SAVE $108 CASE OF 12 BOTTLES WAS $24.95^ PER BOTTLE $15.99 AVG. PER BOTTLE IN A CASE OF 12 $191.88 ~ PER CASE THE DELICIOUSLY DRINKABLE DOZEN A superb dozen, perfect for anyone looking to explore new and interesting wine varietals. Highlights include the Sherrah Nero d’Avola 2019, a bright, fruit-dominant wine with a complex mix of dried herb and spice, the flavour-packed Woods Crampton Preservative Free Shiraz 2020, and the PONTING Rianna Rose 2021, a delightfully refreshing rosé that is elegant, gently perfumed and incredibly drinkable. CASE OF 6 BOTTLES SAVE 17% WAS $24.00^ PER BOTTLE $19.99 AVG. PER BOTTLE IN A CASE OF 6 $119.94~ PER CASE PIRATHON SILVER SHIRAZ BAROSSA 2017 A classic Barossa shiraz, Pirathon Silver is rich, smooth and powerful with flavours of ripe plums, boysenberry and dark chocolate. It has lovely complexity and texture and is balanced…

CORAL TROUT WITH LEMON OUZO, CAPERS & TOMATOES SERVES 4 Juice and zest of 1 lemon, plus 1 lemon, thinly sliced¼ cup (60ml) ouzo2 red onions, cut into small wedges1.2kg whole coral trout, scaled, cleaned and scored1 bunch long green shallots, cut into 5cm lengths, green tops reserved to serve250g cherry tomatoes80g green olives, pitted2 tsp salted capers, rinsed, drained1 tsp dried Greek oregano1 small bunch oregano, leaves picked½ bunch flat-leaf parsley, leaves picked1 tbs runny honey (we used Greek thyme honey)2 tsp Dijon mustard¼ cup (60ml) extra virgin olive oilSourdough, to serve Preheat oven to 200°C. Combine lemon zest with the ouzo in a jug and set aside for at least 30 minutes (the longer it infuses, the deeper the flavour). Lightly grease a large, deep baking dish. Arrange onion evenly in the…

GLOBE ARTICHOKE My mum taught me how to prepare artichokes when I was in my early teens. It excites me that they coincide with the season of broad beans, peas and dill to make a killer braise. Another way I love to use them is in a spring moussaka – I replace the eggplant with slices of artichoke hearts that give the moussaka a lighter, almost nuttier flavour. RHUBARB This isn’t traditionally used in Greek cuisine, but I love it. It transforms into an amazing jam or compote. In peak season, I use it in a baklava. I poach the rhubarb with honey, lemon and lime juice, then layer it between sheets of filo with ground almonds, cinnamon and lime zest. When baked, I soak the baklava with the reserved rhubarb syrup. CORAL TROUT Wild-caught…