delicious May 2021

ONE OF THE biggest lessons to emerge from the turmoil of 2020 is an overwhelming desire to stop and smell the roses. Or, the fragrant Goan coconut lamb curry. (Drooling? You’ll find the recipe on p 71.) To take it slow, rather than madly tick off bucket lists or stagger about in some crazed competition of who can be the busiest queen bee. We all appreciated how life slowed down last year, and this sentiment has resolutely taken greater hold in the worlds of food, cooking and travel (albeit, one where we can leave snap lockdowns and border wars behind). This issue is devoted not just to slow cooking, but the art of taking it slow in general. No one is a better proponent of this than Anna Polyviou and her adventures…

This month we’re also excited to launch our second annual American Express delicious . Month Out, extending for the first time to Sydney, Melbourne and Brisbane (we’d love to take on the rest of Australia next!). Flip over this issue to find a mini magazine, with a sneak peek of more than 250 offers and deals you can enjoy all through the month of May. It’s a great way to support your local, get back out there, and have a good time while you’re at it. Don’t forget to make your bookings early! Find out what’s happening near you, at delicious.com.au/dmo…

MOST-LIKED POST 2334 likes, 72 comments The fam will absolutely flip over Hayden Quinn’s okonomiyaki (Japanese pancakes) with prawns. “A generous drizzle of Kewpie boosts this dish –– the creaminess cuts through the fried pancake, and complements the prawns perfectly.” Recipe: @hayden_quinn Styling: @kirstenljenkins Photo: @brettstevensphotography ALPHA MAIL: I have been subscribing for years, but still never fail to be excited to receive my delicious . magazine each month. Once it arrives, it then sits proudly on display so I can work my way through the recipes in the latest edition. Jenny Fleming THE WINNER IS... Living on 100 acres, I have a great vegie patch (maybe too big!). My tomatoes have been endless, same with my zucchini and eggplant yields. The March issue of delicious . has given me inspiration. From the Portuguese tomato soup to grilled tomatoes…

VEG COMFORT Cauliflower bake, p 16 ~ Slow-roasted butter eggplant curry, p 84 ~ Sticky coconut caramel pudding, p 120 “Cool weather calls for comfort food, and this warming menu will keep both vegetarians and meat-eaters happy. Plus, there’s nothing better than coconut pudding with super simple (and super delicious) coconut caramel for dessert.” Helena Moursellas, delicious . Assistant Food Editor AUTUMN ENTERTAINER Grilled cos with cacio e pepe sauce, p 92 Orlando Steingarten Riesling ~ Lollo’s duck lasagne, p 95 Orlando Cellar 13 Grenache ~ Spiced rhubarb and orange puddings, p 119 Orlando 2018 Lyndale Chardonnay “The minerality and acid structure of Orlando’s Steingarten Riesling adds a touch of freshness to cut through the creaminess of the cacio e pepe. Orlando’s Cellar 13 Grenache features fruity notes of red berry and cherry, making it a go-to companion for a hearty duck dish. The…

BERRY JAM & HONEY COBBLER SERVES 8-10 800g rhubarb, trimmed, cut into 6cm pieces4 cups (600g) mixed frozen berries1 cup (220g) caster sugar1/8 tsp ground allspice120g runny honeyFinely grated zest and juice of 2 oranges (zest reserved for topping)1/3 cup (50g) cornflourCream or vanilla ice cream, to serve TOPPING 2 cups (300g) self-raising flour, sifted11/2 tsp baking powder120g almond meal190g caster sugar300g cold unsalted butter, chopped1/2 cup (125ml) cold milk Preheat oven to 180°C. Place rhubarb, berries, sugar, allspice, honey and orange juice in a large bowl and stir to combine. Transfer to a 2.5L-capacity flameproof baking dish and place over medium heat. Cook, stirring occasionally, for 20-25 minutes until sugar has dissolved and liquid has reduced by one-third. Place cornflour, 2 tbs water and 2 tbs berry liquid in a small bowl. Stir to dissolve the…

CAULIFLOWER BAKE SERVES 6-8 “Baking vegetables in a cheesy béchamel is very decadent. This cooking technique suits all sorts of vegetables, and it is also a wonderful way to turn the fibrous parts of vegetables into velvety, creamy bites. We use the whole cauliflower – leaves, stems, the lot. The leaves and stems are fibrous, but sauté them into submission and they will give you great texture and flavour. Serve with a light green salad for a yummy easy dinner.” 1.5 kg whole cauliflower with leaves attached2 tbs butter2 tbs olive oil CHEESE SAUCE 4 cups (1L) full-cream milk120g unsalted butter80g plain flour400g grated mature cheese such as GruyereSalt and freshly ground black pepper, to taste Strip the leaves and remove the stems from the cauliflower and chop both into 2cm pieces. Bring a large saucepan of…