delicious April 2021

BAKE, EAT, REPEAT: the mantra for Easter. The month where that extra slice of mud cake is not just allowed but de rigueur, and hot cross buns morph from something stale on a supermarket shelf (don’t knock it, I would buy them year round if I could) to a far superior being – just ask our food team, who conjures a new take on the baked buns for us every year. How are hot crossies faring for 2021? In keeping with our post-Covid cravings for simplicity and nostalgia, you’ll find recipes inside for ‘Iced Vovo’ hot cross buns, Vegemite and cheese scroll hot cross buns, to a bacon-and-egg pull-apart bun. With inspiration derived from the iconic Australian flavours of our childhood, it seems we are all seeking comfort right now. Another nostalgic…

BIRTHDAY TREAT: The October 2020 issue was the perfect fit for my husband’s 70th birthday lunch. The Bearded Bakers’ musakhan (p 55), accompanied by the peas, broad beans and freekeh (p 109) as well as charred cucumbers with cardamon yoghurt (p 106) was very much appreciated by my eight guests and of course, the birthday boy. Judith McGowan HEY PESTO: The February issue was so perfectly timed with an abundance of basil in my garden! I had been pondering what to do with it all when along came Phoebe Wood with an entire section dedicated to that deliciously fragrant herb! I’ve made the basil pesto (p 92), basil lemonade (p 91), lamb souvlaki with basil tzatziki (p 92), and Neil Perry’s pasta alla norma (p 102) which was just divine! Thanks…

I would like to say thank you for the years of cooking confidence and magical meals that you have helped me create for family and friends. My children all know that the best pressie for me is a subscription to delicious . and thankfully I have managed a continuous flow of magazines each month – my earliest dating back to 2006! I used to be a terrible and unimaginative cook, but over the years I have produced multiple amazing dishes and now pride myself on the meals I make… all from delicious .! I look forward to many more years of magazines being delivered to my door. Maria Maxfield ED’S NOTE: Congratulations, Maria! You’ve won a Stanley Rogers saucepan, casserole dish and non-stick frypan from its Bi-Ply Professional range, with a…

BAKE FEST Maple-cardamom saffron sticky buns, p 50 ~ Fig and walnut hot cross buns with cinnamon butter, p 87 ~ Double apple crumble cake, p 102 “Crisp autumn days are made for everything baked, and these three recipes are all on my agenda. I’d add cardamom to everything if I could, so Ottolenghi’s sticky maple buns are right up my alley, and how could you ever go past hot cross buns and apple cake?”Corinne Parkes, delicious . Subeditor AUTUMN COMFORT Pork ragu with peas and spinach, p 65 O’Leary Walker Seasonal Release 2020 Nero d’Avola Chicken, leek, mushroom and pancetta pie, p 48 O’Leary Walker 2020 Adelaide Hills Chardonnay Pear, ginger and golden syrup crumble, p 112 O’Leary Walker 2014 ‘Last Cut’ Cane Cut Riesling “Autumn is just the season to crack open some of O’Leary Walker’s more textural wines.…

“I LOVE EATING THIS COLD WHEN THE OIL SETS TO THE TOP, AND THEN MOPPING IT UP WITH A WARM CHARGRILLED PITA.” BEETROOT, POMEGRANATE AND LABNEH SALAD SERVES 4-6 AS A SIDE Begin this recipe at least 4 hours ahead. 500g high-fat natural yoghurt (we used Barambah Organics)21/2 tbs pomegranate molasses1/2 cup (125ml) lemon juice or to taste150ml extra virgin olive oil1kg baby heirloom beetroots, washed, trimmed (3cm of stem attached)2 tsp za’atar, plus extra to scatterSeeds of 1 pomegranateMint leaves, to scatter Place the yoghurt in a colander lined with muslin or clean Chux cloth and set over a bowl. Drain in the refrigerator for 4 hours to thicken up. To make the dressing, whisk together pomegranate molasses, half of the lemon juice and the oil, season to taste and set aside. Preheat oven to 200°C.…

@paul farag MARKET BASKET BABY HEIRLOOM BEETROOT “I love all the different shapes, sizes and colours of beetroot. The best way to show them off is to slice them with a mandoline and serve them raw, however, they are also beautiful lightly roasted in the oven with a touch of oil and vinegar. As they have an earthy flavour, I like to counterbalance that with some sweetness – pomegranate molasses and beetroot is a match made in heaven.” EGGPLANT “Eggplant features heavily in Middle Eastern cuisine and there are just so many different ways you can have it. My favourite is deep-fried, as that’s how my old man used to make it. It’s the ultimate comfort food. A lot of people don’t know that you can pickle it too, and it makes a great accompaniment…