delicious April 2019

NEW LIFE, NEW BEGINNINGS: so goes the story behind many of the celebrations we have throughout April and Easter. Thus it is a good time to welcome new contributors to the delicious. line-up this month. Ellie and Sam Studd are the children of renowned Australian cheese specialist Will Studd. Will is passing on the baton to a new generation, and has shared his life’s passion and knowledge with Ellie and Sam. As they take on the family business, each month they will share their stories with us – on the memories they have on sourcing cheese with their father, the origins and features of note, and most importantly, how to eat it, cook it or drink with it. They’re an engaging young pair and we look forward to many interesting…

JANUARY’S MOST-LIKED POST 1574 likes, 17 comments England, we see your Eton mess and raise you with our Bondi mess. Filled with passionfruit, mango and banana, the odds are already stacked in our favour. Find the recipe at delicious.com.au. Recipe: @chefjessemctavish Photo: @chriscourt Styling: @emmatknowles GARDEN FRESH: While other vegetables wilted in the heat, our marrows and zucchini flourished. Looking through the September 2016 issue of delicious. , I found the three-cheese zucchini pasta bake (Jamie Oliver, p 100). Then I went online to check out more recipes on delicious.com.au. Wow! I am set! Kathleen Bennett HITTING THE SPOT: Just getting over Shannon Bennett’s Italian recipes from last year (August 2018), then drooling over an article from 2017 which ended in a holiday to Penang in early January. We came home to Matt Moran’s…

INDULGENT BRUNCH Char siu BLATs, p 90 Champagne Larmandier Bernier Rosé de Saignée Brut 1er Cru NV (Champagne, France) Cinnamon & coffee hot cross bagels, p 100 Taltarni Brut Taché 2012 (Victoria, South Australia, Tasmania) Chocolate fudge pecan pie, p 113 Michele Chiarlo Nivole Moscato d’Asti DOCG (Asti, Italy) “Any brunch that has this much decadence should surely have a drinks match just as grand. I like brunch, and fizzy things if I’m not drinking Bloody Marys or mimosa cocktails. So for me we’re going deep on Champagne, Australian sparkling wine and, for the sweeter things, racy, refreshing and high-quality moscato.” Mike Bennie, Drinks Writer VERY VEGIE Spiced pickled eggplant with green beans and feta, p 24 Whole salt-baked pumpkin with raclette cheese sauce, p 56 White chocolate orange cake with orange syrup, p 42 “A menu befitting the colourful…

GRAB YOUR PLACE at this special evening of exciting eating as Porteño, PorkStars and delicious. join forces to throw a Year of the Pig feast. We’re going back to where the Porteño story began – the original restaurant on Cleveland Street in Sydney’s Surry Hills, now the group’s vibrant two-storey event space, Casa Porteño. On the night, Porteño’s star pairing, extravagantly tattooed chefs and owners Ben Milgate and Elvis Abrahanowicz, will treat diners to an exuberant Argentinian-style pork dinner cooked on the restaurant’s traditional parilla (barbecue) and asado (pit of fire) in a venue designed to transport guests to an Argentinian ranch. Along with this celebration of all things pork, guests will enjoy drinks from one of Australia’s most innovative winemakers, Jed Wines. Don’t miss out – book your ticket at the link…

“THE KATOUMARI DESSERT IS A FAMILY RECIPE THAT I’M SHARING FOR THE FIRST TIME IN BRISBANE.” – JONATHAN BARTHELMESS “GUESTS WERE IN RAPTURES OVER THE KRITHARAKI BAKED PASTA.” – PHOEBE WOOD “Speaking in front of his biggest audience to date, Ottolenghi talked life in the test kitchen and the rewarding challenge of his latest cookbook, Simple.”– SAMANTHA JONES “Hello from paradise! A beautiful piece of New South Wales: Lord Howe Island. My island rules!”– COLIN FASSNIDGE A delicious. reader dinner at Brisbane newcomer Greca, a cooks’ tour of Lord Howe Island, a night at the Opera House with the great Ottolenghi, and learning all about the Art of Living with David Jones at Hobart’s Mona. It’s been a hectic month for the team.…

THE PRODUCER ASHLEY PERKINS, PERKINS FISHERIES, YORKE PENINSULA, SA King George whiting are Ashley Perkins’ bread and butter. Specialising in hand-line catching, Perkins is a master of his craft. “It’s the most basic form of fishing, but it’s also the most environmentally friendly,” he says. Quality is always at the forefront. “I could never compete with the bigger operators in volume, but I’ll always aim to produce better quality. Over the years, I’ve asked questions, I’ve learned, I’ve made mistakes, but eventually cottoned on to the technique. “It takes about 12 or 13 seconds from when the fish first feels the contact with that hook to when it is in the ice slurry. People think it’s some sophisticated thing, but it’s really simple: get ‘em cold, keep ‘em cold and don’t play with them.” It’s…