delicious June 2020

TRADITIONALLY OUR ANNUAL ‘global’ issue is one of our most popular issues. We canvas the most intriguing, delicious or trending cuisines and destinations that have captured the world’s attention each year. But what happens when travel (and eating out) is all of a sudden forbidden? Well, the only option is for us to bring the world and its flavours to you. In fact, armchair travel has never seemed so appealing, as we take up virtual museum tours, retreats and cruises from the enforced comfort of our homes. Equally, as necessity requires and time stands still, we increasingly find ourselves cooking up a storm, inspired by our favourite holidays, or trying to recapture memories of happy times from different destinations. We may be trying our hand at a new skill set, or ordering…

We’re continuing to bring you our Travel section through isolation because we know one day we will travel again. In fact I find myself planning and longing for that next trip more than ever! Head to delicious.com.au/travelfor a list of all the ‘virtual’ ideas and opportunities to take advantage of in the meantime. You’ll also find a list of restaurants that continue to deliver or offer takeaway near you, whatever your favourite cuisine. We’re also proud to bring you the State Winners of the annual delicious . Produce Awards (p 28), who continue to astound us with their quality, resilience and determination. It’s never been more important to know and support our producers, the backbone of our industry, and we congratulate them all.…

#MAKEITDELICIOUS MARCH’S MOST-LIKED POST 3980 likes, 66 comments Keep calm and carry on cooking with our 25 immunity-boosting chicken soup recipes (like this chicken, sweetcorn and asparagus soup) that have just dropped on the site. Make a batch and freeze the rest for later. Let us know what you’re cooking and how you’re coping, by sharing your posts and stories using the hashtags #makeitdelicious and #ooowithdelicious Recipe: @chefmattmoran #OOOWITHDELICIOUS Photo: @bendearnley Styling: @kirstenljenkins SIT BACK AND RELAX: Like many others, I’ve found myself going through old delicious . magazines and came across the editor’s letter from March 2016. She wrote about wanting to spend more time in the kitchen when life gets busy. Now is the time to change all that. I’m loving going back through past copies of the magazine and actually having the time to…

SPICE ROUTE Spring onion pancakes, p 69 Ciello Blanco 2018 (Italy, $23) ~ Massaman tofu curry, p 89 Geyer Wine Co Rose 2019 (Barossa Valley, SA, $30) ~ Jamaican ginger cake, p 112 Tim Ward Wines I’ll Fly Away Syrah Pet Nat ‘Rose Sparkling’ 2017 (Yarra Valley, VIC, $30) “I always think of beer with spice-orientated dishes and then pause, check myself, and aim for the aromatic white department of my cellar. Think floral, fresh, dry and crisp white wines, and don’t ignore the savoury, dry rosés too!” Mike Bennie, Drinks Writer NEW SENSATIONS Edamame shichimi, p 53 ~ Korean chimaek, p 45 ~ Labneh cheesecake, roasted apricots, honey, cardamom, p 83 “Spending more time at home these days, I find myself daydreaming about travel and the incredible experiences I’ve had over the years, from exploring mountains and remote villages in Africa, to the hustle and bustle…

STICKY GINGER AND CARAMEL PUDDING SERVES 6 13/4 cups (260g) self-raising flour11/2 tsp ground ginger1/4 tsp bicarbonate of soda100g dark muscovado sugar2 tbs treacle120g unsalted butter, chopped, melted, cooled1 cup (250ml) buttermilk3 eggs150g uncrystallised ginger, finely chopped, plus extra to serve Thickened cream, to serve GINGER SAUCE 100g unsalted butter, chopped1/3 cup (75g) dark muscovado sugar 1/3 cup (80ml) ginger beer200ml thickened cream GINGER CARAMEL 100g unsalted butter1/3 cup (75g) dark muscovado sugar1/3 cup (80ml) ginger beer100ml thickened cream Preheat oven to 180°C. Lightly grease a 2.3L-capacity baking dish. Sift flour, ginger and bicarb into a large bowl. Add sugar, treacle, cooled melted butter, buttermilk and eggs and whisk until combined. Fold through chopped ginger until combined. Spoon mixture into the prepared baking dish. Bake for 40 minutes or until golden and slightly soft to touch. Meanwhile, for the…

ROAST PUMPKIN, YOGHURT AND ZA’ATAR SERVES 8-10 AS A SIDE 5kg jap pumpkin2 tbs extra virgin olive oil, plus extra to drizzle100ml sweet soy sauce (kecap manis) Juice of 1 lemon31/2 tsp za’atar (Middle Eastern spice mix)2 long green shallots, thinly sliced YOGHURT DRESSING (MAKES APPROX. 400ML) 1 cup (250ml) buttermilk75g Greek yoghurt1 eschalot, finely chopped1/4 bunch coriander, finely chopped, plus extra leaves to serveFinely grated zest and juice 2 limes1/2 tsp ground cuminPinch cayenne pepper1/4 cup (60ml) extra virgin olive oil Preheat oven to 220°C. Place pumpkin in a large roasting pan. Drizzle with extra olive oil and season liberally all over. Roast pumpkin for 2 hours-2 hours 30 minutes until tender and cooked. (Check to see if pumpkin is cooked by piercing with a metal skewer. It’s cooked when the skewer is inserted…