delicious April 2020

NO MATTER YOUR religious sentiments, there is one word that comes to mind at Easter (other than chocolate), and that is joy. Joy that Feb Fast is over (I lasted one day). Joy that green smoothies are out and hot chocolate is in. The joy of a new season arriving, with pantries that overflow with autumnal produce, and the prospect of making pastry or cooking for days feels cosy and cathartic rather than a sweltering summer chore. The joy of a warm fragrant tart or pie, packed with ripe fruit, or a baked-from-scratch batch of hot cross buns, or the pleasure of crafting a menu for a long lunch with family and friends. Joy is even a hashtag that doesn’t make me cringe. Mostly. Nothing puts a smile on your…

#MAKEITDELICIOUS FEBRUARY’S MOST-LIKED POST 1864 likes, 25 comments Fact: long weekends are perfect for taking on cooking projects. First cab off the rank is this watermelon-rose panna cotta with meringue number by@chefmattmoran. Find the recipe at delicious.com.au. PIECE OF CAKE: My beloved dog Audrey had her first birthday recently, so I just had to make the cake on the November issue cover to celebrate. My version wasn’t quite like the cover photo, but she loved it and all her party guests were impressed. Audrey was only allowed a small slice and was slightly miffed that her friends got to eat more than her! Glenda Grice PICK AND MIX: My 91-year-old mother recently handed down to me her mixer from 1958, so what a joy it was to put it into service by making the passionfruit…

EASTER SWEETS Choc-raisin hot cross buns with Pedro Ximénez glaze, p 106 Melt-and-mix white choc and ginger mud cake, p 118 Lemon curd cream crepe cake, p 82 “Life gets sweeter around Easter and I love it. Hot cross buns are a must, and I’m always intrigued by new twists on the classic. I’ve added these grown-up choc-raisin hot cross buns with Pedro Ximénez glaze to my Good Friday menu. A four-day Italian feast in my family requires a dessert strategy, so I’ve planned a melt-and-mix white choc and ginger mud cake for Sunday lunch, and a lighter lemon curd cream crepe cake for Easter Monday recovery. I’m not expecting any leftovers.” Katherine Gennusa, delicious. Designer LONG LUNCH Marinated flounder with lemon & parsley butter, p 21 Cape Mentelle 2019 Sauvignon Blanc Semillon Easy carve lamb, oregano, garlic & feta…

RENOWNED FOR HIS use of fresh local produce, Botanic Gardens Restaurant head chef Paul Baker will put this status on show as he and the delicious . crew host a spectacular dinner party in the heart of the Adelaide Botanic Gardens. The evening begins with Champagne, cocktails and canapés before a three-course dinner with matching wines is served under the canopy of the gardens’ towering 150-year-old Moreton Bay fig trees. Sample Baker’s mod-Oz flavours sourced from abundant vegetable, herb and fruit gardens on site, while sipping on some of the Barossa’s finest drops from Peter Lehmann Wines. Don’t miss out – book your ticket now using the link to the right. WHERE Botanic Gardens Restaurant Plane Tree Drive, Botanic Gardens of Adelaide Adelaide, South Australia WHEN 6.30pm, Friday, April 3 MENU Champagne, cocktails and canapés,…

DELICIOUS. @ PATRON “WE CELEBRATED OUR 18TH BIRTHDAY THE TRADITIONAL WAY WITH TEQUILA!”– KERRIE McCALLUM 1. Patrón cocktails fuelled the delicious . 18th birthday bash. 2. Perched on the harbour beneath Sydney’s Museum of Contemporary Art, the entrance to the Patrón pop-up was a visual spectacle. 3. Matt Moran and Monty Koludrovic. 4. Mark McKie and Mitch Edwards. 5. Colin Fassnidge, David Abela and Manu Feildel. 6. The classic Paloma cocktail was just one of the expertly balanced drinks on offer. 7. Patrón’s signature styling decorated the space. 8. Matt Preston, Merrick Watts and Justine Schofield. 9. delicious . food director Phoebe Wood, John Susman and Mim Stacey. 10. Modern-Mexican fare was the perfect accompaniment to the cocktails. 11. delicious. editor-in-chief Kerrie McCallum with Jonathon Moran. 12. Guests enjoyed an Aperol…

BLISTERED PEPPERS WITH GNOCCO FRITTO SERVES 6 Vegetable oil (we used grapeseed), to fry250g goat’s curdFlat-leaf parsley leaves, fried, to serve BLISTERED PEPPERS 6 red capsicums30g runny honey1/4 cup (60ml) apple cider vinegar GNOCCO FRITTO 1 tbs extra virgin olive oil7g (1 sachet) dried yeast3 1/3 cup (500g) plain flour10g salt For the blistered peppers, char capsicums over an open flame, turning frequently, for 8-10 minutes until the skin has blackened. (Alternatively, place under a grill on high heat and grill, turning frequently, until blackened.) Place in a heatproof bowl and cover with plastic wrap for 10 minutes until the skin loosens, then peel and remove stems and seeds. Slice into strips and place in a bowl with honey and vinegar. Season and toss to combine. Marinate for 1 hour at room temperature. For the gnocco fritto, place…