delicious July 2017

HOW TO DEFINE SOUL FOOD? What in life is the equivalent of a big, warm hug? A comforting soup, a cashmere rug, a fireplace, a glass of mulled cider, friends, family, laughter, music and feasting. This issue focuses on soul food; albeit that of the nourishing kind rather than what’s characteristic of America’s Deep South (although fried chicken with grits can do something for the soul when one has spent the previous night enjoying the comforts of a good red wine). The idea of comfort food has shifted slightly over the years – perhaps you’re now having that lasagne gluten or meat free (and if you are, check out our healthy-ish lasagne on page 86). You may be captivated by a whole new world of vegetable cooking techniques and looking…

#MAKEITDELICIOUS PHOTO OF THE MONTH Happy birthday to me! The secret ingredient in this chocolate ‘soup cake’? A can of tomato soup! (Valli’s Kitchen Diary, June 17, p 114). It is so good. #makeitdelicious @mymandolinandi COVER CONVERT: My complete carnivore boyfriend saw the cover of the May 2017 issue (pumpkin and sage baked gnocchi) and inexplicably said, “Ooh, that looks really nice”, so I made it for a midweek dinner. Very easy to prepare, the perfect meal for a rainy evening, and with no complaints whatsoever about the missing meat – just two empty plates! Whitney Eagle FAST AND FABULOUS: I’d just arrived home from work with a little over an hour to make something in time for that evening’s choir rehearsal. May’s delicious. was waiting in the letterbox for me, so I whipped…

TREAT YOURSELF WICKED EATS Champagne-battered zucchini flowers with cheese, p 56 Crumbed fish balls with green sambal, p 82 Gorgonzola, pumpkin, maple-cured bacon & maple syrup toastie, p 112 “Winter is my favourite season to indulge, and a little decadence goes a long way with these oozy zucchini flowers, spicy golden fish balls and an utterly morerish toastie.” Phoebe Wood, Food Director WINTER COMFORT SUPER SOUL FOOD Chipotle chicken & sweet potato comforter, p 100 Sailors Grave Brewing ‘Down She Gose’ Lentil moussaka bake, p 72 Tokar Estate Carafe & Tumbler Tempranillo 2016 Sugar-free chocolate & sticky date pudding, p 46 ‘Coffee White Russian’ - Vestal Vodka, Mr Black Coffee Liqueur, full-cream milk “Fun food, fun drinks – that’s the feel here. I love playing with the line-up of matches in such circumstances, so I’d be serving beer, wine and then a cocktail with…

MENU Smashed cucumber & radishes, fragrant chilli oil Pickled peanuts Raw kingfish, sweet ginger dressing & marinated brook trout roe Drunken Sommerlad chicken Northern-style roast cumin lamb, baby turnips, fried chilli & garlic (served with vegetables & fried rice) Steamed ‘Bunda’ ginger sponge A MODERN CHINESE BANQUET is on the menu in Melbourne as delicious. contributor Andrew McConnell teams up with ArChan Chan, head chef of McConnell’s Hong Kong-influenced Ricky & Pinky restaurant in Fitzroy’s Builders Arms Hotel. The finale of our collaboration series of dinners curated especially for you is certainly set to be grand. Diners will be part of the action as the chefs pair up in the open kitchen, preparing bright, clean dishes packed with flavour. Settle in to the inviting, colourful space and watch as the duo create modern takes on classic Chinese cuisine, while…

“On the Limestone Coast, Mayura Station was established in 1845, making it the oldest farm in South Australia. Our involvement in producing Wagyu beef, however, started in the ‘90s when we imported some of the first full-blood Wagyu cattle out of Japan. We pride ourselves on producing a single-source product. Not only do we rear the cattle, but we also grow the grain and fodder they eat. “Our fodder blend is known for including several different types of chocolate; even the occasional Mars Bar! We’ve been doing it for quite some time and it gives the beef a unique and sweet flavour profile. For that reason, a number of chefs around the world find it to be some of the tastiest beef they’ve eaten. “Paul Baker visited for a dinner last year…

SALT-BAKED MUD CRAB SERVES 4 AS A STARTER 1kg live mud crab (order from your fishmonger) 1kg white rock salt 1kg pink Himalayan rock salt (substitute extra white rock salt) Sourdough baguette, aioli and lemon slices, to serve Freeze the crab for 30-60 minutes to put it to sleep. Place crab face-down on a chopping board. Holding the body with a tea towel and using the point of a sharp knife, make an incision through each eye, about 5cm deep; this is the most humane way to dispatch crabs. Remove shell from body, wash under cold water and set aside. Using your fingers, remove and discard the gills, then cut crab in half down the middle. Using a rolling pin or kitchen hammer, gently crack claws part-way through. Combine the salts in a bowl, then transfer enough…