delicious December/January 2020

WHAT TO DO when you’re so excited about Christmas you start planning, well, in August? My enthusiasm is well known; I am a glutton and unashamed festive fanatic. Imagine my delight (and relief) to know so many of you feel the same! Christmas searches appear on delicious.com.au as early as August, bubbling away throughout spring to reach a crescendo on Christmas Eve. By the looks of what you search for – glazed ham, salads, rum balls, gingerbread, trifle, need I go on – you love spoiling others too. If history is anything to go by, mango seems to be your go-to, so for 2019, our food team dedicated an entire feature to the fruit, along with an epic tropical trifle for this month’s cover. There’s something so pleasurable about planning how…

SEPTEMBER’S MOST-LIKED POST #MAKEITDELICIOUS 2517 likes, 51 comments Life without cake would be pretty boring, so we’re dropping this pink grapefruit, yoghurt and cardamom chiffon cake in your feed because we’re nice like that. Find the recipe on delicious.com.au. Recipe: @phoeberosewood Photo: @markroperphotography Styling: @morganfood CORNWALL CALLING: I love to cosy up each month with your magazine in anticipation of the pleasures I’ll find. In February’s issue your Cornwall feature (Food Trail, p 140) inspired me so much that I bought a ticket to the UK. I drove to Cornwall and faithfully followed the ‘food trail’; at Nathan Outlaw’s Fish Kitchen, I dined on red emperor fish with burnt butter sauce and little boiled potatoes followed by a sublime dessert of chocolate-lime bombe Alaska, to the mouthwatering seared scallops and an exquisite chocolate pot at…

ULTIMATE FEAST Oysters with cucumber & fennel vinaigrette , p 116 Shaw & Smith Sauvignon 2019 Honey-glazed ham with parsley & praline crust, p 77 Bests Riesling Great Western 2019 Mango bombe Alaska, p 144 K1 By Geoff Hardy Autumn Harvest 2018 “A zesty sauvignon blanc works well with strong seasoning like vinaigrette on the oysters, while pairing a riesling with the ham is ideal – the citrus characteristics will cut through the sweetness of the honey and praline crust. For dessert, the natural sweetness of the riesling grapes, lingering intensity, and a nice acidity works well with mango, and is the fitting finish for a Christmas meal.” Nick Mallios, Qantas Wine Buyer, qantas.com/wine SUMMER NIGHTS Tomato, peach and mozzarella salad, p 91 Chaffey Bros Wine Co Kontra Punkt Riesling 2018 (Eden Valley, SA) Barbecued spatchcock, mojo verde…

GRILLED CALAMARI, ROMESCO AND GREEN MANGO SALAD SERVES 4 4 (750g total) calamari, cleaned, halved lengthways, scored, tentacles reserved1 green mango, peeled, cut into matchsticks (we used a julienne peeler)1 bunch Thai basil, leaves pickedJuice of 2 limes, plus extra lime halves to serve ROMESCO SAUCE (MAKES ABOUT 1 1/ 2 CUPS – 375ML) 25g roasted slivered almonds200g jar piquillo peppers, drained, stems and seeds removed, chopped3 garlic cloves, crushed1 tsp smoked paprika1 tsp sherry vinegar or to taste1 1/2 tsp Dijon mustard1/3 cup (80ml) canola oil1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle For the romesco sauce, place all ingredients except oils in a food processor and whiz until finely chopped. Gradually add both oils until emulsified and combined. Season to taste and set aside. Preheat a lightly greased barbecue to a…

IF YOU CAN’T stand the heat, get out of Ben Milgate and Elvis Abrahanowicz’s kitchen. At Porteño, in Sydney’s Surry Hills, everything from soft cheese to suckling pig is licked by the flames of a traditional parilla (barbecue grill) and fire pit. “It’s second nature to me to light up charcoal,” says Milgate. “I worked in kitchens for 17 years, so I’ve done my share of pan work.” Recently, the pair relocated Bodega, their beloved Spanish tapas venue, to the space which used to be home to their wine bar Wyno, just behind Porteño. Now, Milgate relishes the proximity to his trusty grill. “The tapas menu changes regularly, but it’s good having access to the fire element next door to prepare things like vegies,” he says. “It’s great having everything under one…

SPATCHCOCK “I often cook spatchcock at home for the kids. They’re so easy – they go straight in the oven and remain tender even if you overcook them. Buy them butterflied, or remove the bones yourself, and they will cook quickly. To season, I like to use a little paprika and lemon or just olive oil and salt, or even some Old Bay. For crispy skin, pan-fry them skin-side down for 5 minutes and bake for 10 minutes.” PEACH “Elvis and I look forward to peach season. As soon as they come into the restaurant, we grab them straight away. I like to use them in a salad with rocket, prosciutto and parmesan. Or I bake them with sugar syrup, which preserves them, and use them as a dessert accompaniment. You could also…