delicious March 2020

AS I WRITE this letter on the eve of the March issue going to print, it’s hard not to think about our friends, industry and fellow Australians affected nationally by the bushfire crisis across the Christmas and New Year period. I was saddened to read about the destruction of Southern Ocean Lodge on Kangaroo Island, a spot the delicious . team has visited several times over the years, most recently for the Lodge’s 10th anniversary. Owners James and Hayley Baillie have vowed to rebuild their flagship property and help support other local businesses, producers and suppliers as more than 40 per cent of the island was ravaged. The Baillies have requested we continue to support Kangaroo Island tourism as they recover. The Adelaide Hills wine region has been badly damaged, with…

#MAKEITDELICIOUS DECEMBER’S MOST-LIKED POST 2334 likes, 72 comments We’ve found the ultimate alternative to fruit cake –Porteño’s Basque goat’s cheesecake with baked peaches. Find the recipe at delicious.com.au. POUR A GLASS: I adore small bites and tall drinks, so the spritzes and dips feature (November 2019, p 82) of your jam-packed birthday issue was stellar! I also loved the great summer entertainment ideas. Thanks for being there all my adult life and for teaching me how to cook. Cheers to 18 more years! Karyn Reimann THE WINNER IS... Having recently retired, we have moved from Tassie to Queensland to enjoy the weather all year round. We sold or gave away most of our stuff, but had a very small, curated selection of our most beloved possessions sent up ahead of us. Heartbreakingly, the removalist van was…

MEAT-FREE FEAST Buffalo mozzarella, beetroot, orange dressing, p 42 Geyer Wine Co Semillon 2017 (Barossa, $28) Roasted spiced brussels sprout and chickpea bowl with fennel salad, p 103 Chatto Mania Pinot Noir 2018 (Tasmania, $35) Comté, thyme & leek quiche, p 56 Eden Flo Gewurztraminer Riesling Pinot 2018 (Barossa, $28) “Meat-free doesn’t have to mean flavour-free, and, indeed, these dishes deliver complexity in the palate and general deliciousness. You’ll need fragrant and frisky aromatic white wines alongside fresh, bright and light reds that can handle a chill!” Mike Bennie, Drinks Writer FAST & FLAVOURSOME Chilli prawn and sesame fried rice, p 78 Baked pasta with cherry tomato sauce and ricotta, p 82 Chocolate, sour cherry & rye brownie cookie, p 110 “Spending my days cooking in the delicious . studio is a treat, but when I get home I look for fast dishes.…

WELCOME WE’RE THRILLED TO present the inaugural American Express delicious. Month Out, in partnership with the City of Sydney, The Sunday Telegraph, The Daily Telegraph and The Fork. Watch Sydney come alive from March 1-31 with exclusive offers, discounts and experiences across the city. From bars to cafes, providores to pubs, retailers to distillers, through to the best of our fine diners, you’ll be able to taste the spirit of Sydney like never before. Across these six pages, you’ll find out about some of the exciting activity slated for the month ahead. Join us each Thursday at free pop-up precincts across the CBD, Surry Hills and Potts Point for drinks and DJs from 4-7pm. Or celebrate in your local suburb, because all of Sydney is getting involved! You can also join us for…

TASTE OF ITALY ORMEGGIO AT THE SPIT Spread your wings and make a date at Alessandro Pavoni’s waterfront restaurant Ormeggio at The Spit. Get 50 per cent off the ‘Little Trip Through Italy’ degustation ($135 per person) or use the $67.50 discount towards the full ‘Trip Through Italy’ degustation menu. March 2-31. ON THE HAÜS BEERHAÜS Wander down to one of Sydney’s most vibrant dining precincts, The Streets of Barangaroo, and pull up a chair at Bavarian hotspot Beerhaüs. Order a main meal and get your first drink on the house. March 1-31. FULL MOON PARTY ICEBERGS DINING ROOM AND BAR Book your spot at this exclusive event at Bondi’s Icebergs Bar and watch the full moon rising over the Pacific Ocean. Pair this iconic view with food and wine from the producers of the Italian region of Lazio. Choose…

PIPIS WITH VERMOUTH, SEAWEED, WHITE PEPPER AIOLI SERVES 4 AS A LIGHT MEAL 1/4 cup (60ml) extra virgin olive oil2 eschalots, finely chopped2 garlic cloves, finely chopped5 lemon thyme sprigs, plus extra leaves to serve2kg pipis, purged1 cup (250ml) white vermouth1 kombu sheet (from Asian food shops)Chargrilled sourdough, to serve WHITE PEPPER AIOLI 1 tbs lemon juice2 egg yolks2 garlic cloves, finely grated (we used a microplane)1/2 tsp ground white pepper1 cup (250ml) grapeseed oil For the white pepper aioli, place the lemon juice, egg yolks, garlic and ground white pepper in a blender and whiz until combined. With the motor running, gradually add the grapeseed oil in a thin steady stream until emulsified and combined. Add 2 tbs water to loosen aioli. Season to taste and set aside. Heat the oil in a large heavy-based…