delicious September 2021

ADVANCE AUSTRALIA FARE. It’s one of the most overused terms in a food magazine’s lexicon (I can see my subeditors waving their fists at me in frustration now!). But I’m hard-pressed to find a better way to describe our annual round-up of the most delicious things in this lucky country. Starting with our produce, and our producers, and culminating in a special section at the back of this issue to celebrate the Gold Medallists and winners in our annual delicious. Harvey Norman Produce Awards. For 16 years we’ve scoured the country to unearth the most innovative, ethical and sustainable producers and produce, artisans and regions. We’re grateful to the people that contribute to this process, and lend their expertise and advice, and you can see the 50-strong expert panel that…

OUR MOST-LIKED POST 1978 likes, 31 comments Money can’t buy happiness, but it can buy the ingredients for Nino Zoccali’s tiramisu alla mandorla Pugliese… and that’s basically the same thing. Photos: @markroperphotography Styling: @kirstenljenkins PLAN AHEAD: Finally reading the July issue and bookmarking pages I thought I’d like to cook. About a third of the way through, I realised that I’d bookmarked almost every recipe! I love the tweaks on some of my favourites and will be sure to incorporate them into my repertoire. I have a very busy cooking month ahead. Vanessa Joubert THE WINNER IS… I have been subscribing to delicious. for years – I have every issue dating back to 2009! However, reality has hit and I realise I can no longer store so many issues. But I certainly can’t bring myself…

AUSSIE BARBECUE Stout caramelised onion cob loaf dip p 72 Reschs Pilsner Barbecued chicken with iceberg and salad cream p 44 Tyrrell’s Semillon 2020 Pineapple jelly with vanilla yoghurt cream p 101 Husk Bam Bam Native Spiced Rum “Nothing like a classic backyard cook-up to inspire a sense of investment in local producers. I’m a huge fan of Australian beer, wine, spirits and other drinks, anyway, but I’d be dialling up this experience with some of the Aussiest things you can drink. Fresh, bright, fun.”Mike Bennie, Drinks Writer SUNDAY FEAST The Deb: avocado, feta, mint on toast with soft-boiled eggs p 62 2021 Blind Corner Piquette Bolognese pie p 81 2019 Blind Corner ’Sans Soufre’ Shiraz Iced VoVo Viennetta p 108 2020 Blind Corner Chardonnay Aligoté On Sundays we shut the gate and slow the pace, perfect for a feast. Kickstart the conversation and tastebuds…

DELICIOUS. AUSTRALIAN DOZEN This mixed case presents Australia’s world-class wines and caters to every wine lover. Featuring iconic wineries, Penfolds, Voyager Estate and Taylors, together with the new guard, Silkman, Chaffey Bros and SC Pannell, the box is full of stand-outs. So if it’s shiraz, chardonnay or sauvignon blanc on your must-have list, or malbec, marsanne and grenache, it’s all here to be served with this month’s delicious. dishes. DELICIOUS. MODERN SIX If you’re inquisitive and adventurous with your wine selection, we have six of the best contemporary bottles for you to try. Enjoy top modern Australian wines with these exciting bottles – a too-good-to-miss field blend, pinot gris, chardonnay, montepulciano, pinot noir, and mourvedre. And what better way to dive into these drops than serving one or two with your favourite Aussie…

ASPARAGUS AND OYSTERS WITH BURNT BUTTER DRESSING MAKES 4-6 A SIDE 4 eggs, room temperatureJuice of 2 lemons300g unsalted butter2 bunches asparagus spears1 tbs extra virgin olive oil18 oysters, shucked12 dill sprigs Gently place eggs into a saucepan of boiling water and boil for 5 minutes then transfer to a bowl of iced water to chill. Peel the eggs then place in a food processor with half the lemon juice and whiz for 1-2 minutes until light and fluffy. Place butter in a small frypan over medium-high heat and cook for 4-5 minutes until it begins to foam with a nutty aroma. In a slow steady stream, add burnt butter to the food processor with the egg. Season with 1½ tsp salt if needed. Heat a heavy-based frypan over medium-high heat. Dress the asparagus with…

BEETROOT “One of my absolute favourite ingredients. Juicy, flavoursome, colourful bulbs, salty, crunchy stems and earthy, tender leaves. Once the top of their head pokes out of the ground we’re good to go – ready to roast, pickle, steam, wilt and juice. Beetroots add colour and depth to many dishes.” CITRUS (LEMONS AND ORANGES) “I love how citrus brings brightness to a hearty winter braise, or acidity and balance to a warm-weather dressing. It’s a great one to preserve and use throughout the year, making the most of its sporadic season. Try some of the fleshy varieties from your local farmers’ market.” LEEKS AND SPRING ONIONS “The humble allium family forms the base of so many great dishes, whether used raw as a garnish, or cooked slowly to add depth and sweetness. I love pulling…