delicious March 2019

THAT OLD ADAGE , ‘good things come to those who wait’, seems outdated. In fact, in the modern age, it seems like good things come to those who go out and grab them. Learning patience is, of course, a virtue, but waiting or taking it slow seem hard things to comprehend in 2019. A new year brings with it different needs; by March, though, we’re well and truly back in the swing, busy, probably entertaining a little less, needing sustenance and inspiration, but needing it fast as we get into the thick of life’s demands. We’re not on holiday anymore! Our mantra at delicious. is ‘impressive but effortless’. Now everyone’s version of this means something different, but for the March issue we focus on doing things faster and easier, so…

DECEMBER’S MOST-LIKED POST 2169 likes, 45 comments Don’t consider yourself a fan of dried fruit? Rather than pretending to like fruit cake again, whip up this showstopping tiered coconut meringue instead and make everyone’s Christmas wish come true this year. Find the recipe at delicious.com.au. Recipe: @phoeberosewood Photo: @bendearnley Styling: @kirstenljenkins SUMMER SUCCESS: After a short hiatus from magazines, I picked up the Dec/Jan delicious. The garden party segment (Skye Gyngell’s Christmas, p 66) stood out for the fresh and seasonal ingredients. The simplicity of the roast carrots and zucchini flowers did not disappoint. Next was the horseradish cream oysters and mulberry granita – perfect on a 28-degree day. The seafood spread (Shannon Bennett’s Christmas, p 74) was also a highlight, the ideal combination of crispy, crunchy and melt-in-your-mouth! Juhi McInerney Send your emails to delicious@newslifemedia.com.au or…

My two best friends and I love to cook, and every Monday night we rotate between each other’s houses for dinner (read: cooking competition). We are all avid subscribers to delicious. and often text each other furiously when the new magazine arrives, reserving things we each want to cook. We recently had our Christmas dinner and spent the afternoon cooking together – only recipes from the magazine – and it was AMAZING! The brined roast turkey was the juiciest I have ever had, perfectly accompanied by the cacio e pepe gratin and roasted beetroot salad with goat’s cheese. The creamy herb dressing with the cos salad is a new staple for us and the smell of the cherry roast duck was to die for. To top it off, the ice…

DOUBLE-SAUCING BUTTERSCOTCH CHOCOLATE ORANGE PUDDING SERVES 6-8 11/3 cups (200g) self-raising flour1/2 firmly packed cup (125g) brown sugar55g good-quality cocoa powder100g unsalted butter, melted, cooled Finely grated zest of 1 orange and juice of 2 oranges1 egg, plus 1 yolk1/2 cup (110g) caster sugarPure (thin) cream, to serve GLACE ORANGES (TO SERVE – OPTIONAL) 1/2 cup (110g) caster sugar 1 orange, thinly sliced DARK CHOCOLATE ORANGE BUTTERSCOTCH 60g unsalted butter, chopped100g brown sugar1/2 cup (125ml) pure (thin) creamFinely grated zest of1/2 orange25g dark (70%) chocolate, chopped For glace oranges, preheat oven to 120°C. Place sugar and1/4 cup (60ml) water in a saucepan over medium heat and bring to a simmer. Arrange orange in a single layer in a deep-sided baking tray and pour over sugar syrup. Bake for 20 minutes, turn and bake for a further 10…

SPEEDY BITES Goat’s cheese and oregano omelette, p 79 One-pan, no-chop pasta, p 86 Pecan & peanut cookie slab with burnt butter frosting, p 111 “This is my absolute ideal menu! I’m all about comfort food, as my weeks are pretty crazy. I’m a sucker for lazy nights on the couch eating pasta. I also like to end a meal with a naughty treat – I may just eat the entire pecan and peanut cookie slab!” Helena Moursellas, Assistant Food Editor PARTY STARTERS Polenta chips with nasturtium aioli, p 55 La Violetta Patio Nat 2018 (Great Southern, WA) Mortadella, parmesan, garlic, fior di latte, p 98 Swan Valley Wines Chenin Blanc Skins Extent 2018 (Swan Valley, WA) Danish-style hot dogs, p 80 Das Juice Rosé 2018 (The Grampians, Victoria) “Party starters suggest fun things to drink that are also talking points. ‘Pet…

JOIN US IN marking the tenth birthday of chef Andrew McConnell’s flagship restaurant, Cutler & Co., with a very special celebratory menu. Over the past decade, the multi-award-winning fine diner helmed by the delicious . contributor and Produce Awards judge has garnered a well-deserved reputation for culinary intelligence and skill, together with fervent admiration for exceptional produce. This five-course birthday menu will express Cutler & Co.’s philosophy: a balance of relaxed elegance and simplicity with produce celebrating the season. Guests will also be greeted with a seasonal cocktail on arrival and enjoy matched wines throughout the meal. Book this not-to-be missed event today. WHERE Cutler and Co., 55–57 Gertrude St, Fitzroy 3065 WHEN 6.30pm, April 1 MENU Five-course tasting menu, seasonal cocktail on arrival, matching wines with each course PRICE $185pp BOOK Call Cutler & Co.…