delicious February 2016

LIGHT AND BRIGHT is the best way I can sum up this fine February issue – and it’s exactly the way most of us feel like eating right now. It’s our last opportunity to stock up on colourful summer produce, plus lighter food options are de rigueur after having our fill from the festive months. The delicious . team and our great chefs and contributors have risen to the challenge to deliver the new ‘healthy’ – substantial flavours, produce-packed dishes and fresh ideas – travelling far and wide for inspiration. Inside this month’s issue, you’ll find Valli Little’s cold noodle dishes with a nod to Chinese New Year (p 66), Matt Moran’s seafood recipes to see out summer (p 74), and Jamie Oliver’s delicious lentil dishes (2016 is the year of…

#DELICIOUSSUMMER WIN THE ULTIMATE SUMMER LONG WEEKEND! DON’T WANT TO WAVE GOODBYE TO SUMMER JUST YET? WE HEAR YOU! SHARE YOUR ULTIMATE SUMMER SNAPS WITH US ON INSTAGRAM AND TWITTER USING THE HASHTAG #DELICIOUSSUMMER AND YOU WILL GO INTO THE DRAW TO WIN ONE OF THREE VIP DOUBLE PASSES TO OUR END OF SUMMER DINNER AT ICEBERGS, BONDI BEACH (SEE P 15), INCLUDING RETURN AIRFARES FROM YOUR NEAREST AUSTRALIAN CAPITAL CITY AND TWO NIGHT’S ACCOMMODATION AT FOUR SEASONS SYDNEY. VISIT: DELICIOUS.COM.AU/SUMMER BALANCING ACT “Let food be thy medicine” said a (very) wise man, and we couldn’t agree more Hippocrates. Ditch the fad diets and expensive superfoods and read user-friendly blogs from our health experts on eating and living well, including Sarah Wilson’s (above) guide to gut health, updates from health writer Heidi Sze (who…

VEGETARIAN GREEN & CLEAN Cold-pressed Boon juice, p 22 Leftover greens, seeds & cheese tart, p 54 Pistachio ice cream & cacao slice, p 84 “Meat eaters and vegetarians alike will fall in love with this beautiful no-waste tart. The juice keeps things virtuous, so you don’t need to feel guilty about indulging in the pistachio & cacao slice.” Sharnee Rawson, news editor SPICE IT UP FRESH ASIAN Mixed mushroom noodles with tea-marbled eggs, p 68 Yealands Estate Single Vineyard P.G.R. 2015 Red curry with pork belly and water spinach, p 22 Yealands Estate Single Vineyard Pinot Noir 2014 Mango & turmeric coconut yoghurt soft serve, p 100 Yealands Estate Single Vineyard Noble Sauvignon Blanc 2014 “These wines are packed with fresh fruit flavours and mouth-puckering acidity that match perfectly with Asian spice.” Tamra Kelly-Washington, Yealands Family Wines chief winemaker FUN IN THE SUN AUSTRALIA DAY Butterflied…

HOT BALMY NIGHTS AND LONG, LAZY DAYS at the beach may be coming to an end for another year, so we’re sending the season out in style with our first-ever End of Summer Dinner at Sydney’s iconic beachside venue, Icebergs Dining Room and Bar. Join us for this exclusive one-night-only event, as we team up with Maurice Terzini and head chef Monty Koludrovic (pictured) for a four-course modern Italian feast paired with fine wines from Lisa McGuigan overlooking stunning Bondi Beach. “I’ve prepared a special menu for the event with some of my favourite producers,” says Koludrovic. “End of season Sorbello Family tomatoes with fresh La Stella mozzarella and beautiful suckling pig from my friends Matt and Sue Simmons at Melanda Park, and with some great wines in the mix…

PICK OF THE CROP WE KICK OFF the 2016 Produce Awards with some fresh faces on the judging panel and an exciting new line-up of awards. The delicious. Produce Awards unearths and recognises Australia’s best produce, including those who grow, catch, supply and cook with it. After celebrating 10 years in 2015, we’re bringing the awards full-circle to where they started, turning the focus firmly back on sustainable restaurant-quality Australian produce. So what’s new? This year we will be asking our judges, along with the country’s top chefs and restaurateurs, to nominate the passionate producers they work so closely with to source the ingredients for their menus. Meanwhile, our panel of industry experts will be busy unearthing the craft drinks, chefs, regions, food trails and experiences, stores and designers that contribute to…

COLD-PRESSED BOON JUICE SERVES 2 2 x 5cm pieces turmeric 1/2 pineapple, peeled, chopped 3 Granny Smith or pink lady apples 3 pears 2 limes, skin removed 2 bunches pennywort (from Asian grocers) or 1 large bunch English spinach 1 bunch each mint, flat-leaf parsley, cavolo nero and dandelion leaves (from grocers – or extra parsley) 2 passionfruit, pulp strained Juice the turmeric. Reserve and set aside. Juice all remaining ingredients. Divide juice between two serving glasses, then pour half the turmeric juice over each to serve. FRIED CRAB & PRAWN CAKE WITH RICE NOODLE SALAD SERVES 4-6 1kg large green prawns, peeled, deveined, chopped (to give 500g prawn meat) 3 garlic cloves, crushed 1 large bunch coriander roots, chopped 2 tsp sesame oil 1 egg 1 tbs light soy sauce 1 tsp caster sugar Pinch of ground white pepper 250g raw picked crab meat (we used mud crab) 4 cups (200g)…