delicious April 2016

EASTER TRADITIONS VARY in every household, but one thing remains more or less the same: an abundance of chocolate or at least delicious food eaten with family. Despite many chefs taking it off the menu at venues around the country lately, we’re still big fans here at delicious. (How on earth could chocolate ever go out of style?) This month it all starts with Phoebe Wood’s Wicked chocolate feature (p 74), with the added bonus of a Black Forest cake reinvented; Valli Little reworks Easter buns (p 110), and Jamie Oliver does his best pancakes ever (p 66). It’s not all sweet talking though – Sydney chef Brent Savage weaves his magic wand over vegetables (p 96), Matt Wilkinson experiments with vanilla (p 118), Shannon Harley has healthy one-pot wonders (p…

GROW YOUR OWN »dig, sow, pick, cook Our gardening experts get down and dirty to dig up their top tips on sowing seeds, what to grow right now, and how to impress at the table with heirloom vegetables. MEET YOUR MATCHA RECIPES, TIPS AND HOW-TOS ON 2016’S CULT INGREDIENT – THAT DELICIOUS GREEN TEA POWDER CALLED MATCHA. ALE OF A TIME From the best boutique beers to Australia’s first beer trail, we line up the bottles and schooners to uncover the country’s best amber drops. 5500 + recipes from your favourite chefs, including Jamie Oliver, Bill Granger, Maggie Beer, Matt Moran, Colin Fassnidge and, of course, the delicious. team. FOLLOW US @deliciousAUS Download our App for Cook Mode & bonus content…

“The flavours in this vegetarian menu are complex and delicious, so let them star by pairing wines of delicacy, purity and freshness.” Mike Bennie, drinks writer VEGETARIAN GREEN MACHINE Super greens soup with truffle oil, p 107 La Prova Bianco 2015 Quinoa with crispy kale & carrot chips, p 101 Eldridge Estate Jurassic Chardonnay 2013 Vanilla bean & black pepper parfait with grilled papaya, p 122 Chilled Sparrow and Vine In Volo Vermouth 2015 “Lamb infused with rosemary and thyme perfectly complements the light smoke and savoury aromas in pinot noir.” Jamie Marfell, Stoneleigh winemaker LONG LUNCH EASTER ROAST Tomato & vanilla compote, p 122 Stoneleigh Latitude Sauvignon Blanc 2015 Herb-roasted lamb racks, p 60 Stoneleigh Wild Valley Pinot Noir 2015 No-bake chocolate cake, p 76 Stoneleigh Rapaura Series Pinot Gris “Some have a proclivity for chocolate at Easter, others for hot…

TWO CHEFS WITH A REPUTATION for getting their hands dirty join forces in regional NSW as delicious. and Foxtel’s LifeStyle FOOD channel celebrate the upcoming fourth season of River Cottage Australia , and the news that host Paul West (pictured left, with James Viles far left) is joining the delicious. Produce Awards as a state judge, with a seasonal lunch in the Southern Highlands. West will jump in the kitchen at Biota Dining with delicious. Regional Chef of the Year 2015 James Viles for an afternoon of celebration featuring local ingredients and a nose-to-tail attitude. Both chefs have serious pedigree and a penchant for foraging, hunting and growing their own, so expect a refined, but natural approach with a menu featuring wild greens from the region, native meats such as…

PICK OF THE CROP THE 2016 DELICIOUS. PRODUCE AWARDS, in partnership with Miele, is heating up with Quay and Bennelong chef Peter Gilmore, and Melbourne’s Andrew McConnell joining our prestigious national judging panel including exisiting judges Maggie Beer, Matt Moran, Shannon Bennett, Guillaume Brahimi, Alla Wolf-Tasker and Christine Manfield, who together have unearthed and recognised some of Australia’s best produce over the last decade. “After hosting the Produce Awards at Bennelong last year, I am thrilled to join the national judges for 2016. I’m going to be looking for innovation, thinking outside the box and a commitment to quality,” says Gilmore, the 2015 Maggie Beer award winner for oustanding contribution to Australian food. McConnell, the chef behind renowned award-winning Melbourne restaurants Supernormal, Cutler & Co, Cumulus Inc., Luxembourg, Moon Underwater and Marion Wine…

CURED KINGFISH WITH PICKLED GINGER AND CRISPY HOPPER SERVES 6 1 bunch coriander, leaves picked, roots reserved 1 cup (250ml) coconut cream 400g piece ginger, peeled, thinly sliced Finely grated zest and juice of 3 limes, plus extra wedges to serve 1/3 cup (80ml) coconut vinegar (from health food stores) 1 tsp coconut sugar 1 small red chilli, seeds removed, chopped 1/2 tsp cumin seeds, toasted 1/2 tsp garam masala 500g sashimi-grade kingfish, cut into 1cm-thick slices 6 Sri Lankan egg hoppers (thin, crispy Sri Lankan crepes used as edible bowls – from Sri Lankan and Indian food stores. Visit: delicious.com.au for Jamie Oliver’s recipe) Place coriander roots, coconut cream and 1/4 cup ginger in a pan over medium heat. Bring to a simmer, then remove from heat and set aside for 5 minutes to cool. Chill for 30 minutes. Strain, discarding solids. Place…