delicious June 2018

AROUND THE WORLD used to take 80 days, now it’s more like 80 seconds. Matcha lassis dominate Instagram; turmeric chai is a trending search term; Thanksgiving table settings occupy Pinterest; ramen is mainstream; chefs seek and post ideas far and wide, from San Francisco to Tokyo. Global inspiration is everywhere, which is a great thing, but how do you sift through the melting pot our lives have become? This month’s ‘global’ issue does just that: our team of experts runs a finely tuned eye over the most interesting and relevant movements, to curate and translate the trends to suit you (you’re welcome). Which cuisines are on the rise and how will you be cooking them at home? Which destinations will you be booking a ticket to next? The buzz around Jewish…

SUPERFOOD BENEFITS - GINGER & KALE aid digestion - CINNAMON is anti-inflammatory - TURMERIC is rich in antioxidants - GARLIC boosts immunity - COCONUT OIL is anti-viral LAMB SHANK, TURMERIC, KALE & CHICKPEA CURRY SERVES 4 Begin this recipe 3 hours ahead. 2 tbs coconut oil 4 Frenched lamb shanks 1 onion, finely chopped 2 garlic cloves, chopped 5cm piece (25g) ginger, chopped 2 tsp each mild curry powder, chilli powder, ground turmeric, ground coriander seeds, fennel seeds and cumin 1 cinnamon quill 800ml coconut milk 4 cups (1L) chicken stock 400g can chickpeas, rinsed, drained 1 bunch broccolini, chopped 1 bunch kale, stalks removed, finely chopped Baby shiso leaves, to serve Heat the oil in a large cast-iron pan over medium-high heat. Season lamb and cook, turning, for 8 minutes or until browned. Remove from pan using tongs and set aside. Reduce heat to medium-low and add onion, garlic and ginger,…

#MAKEITDELICIOUS APRIL’S MOST-LIKED POST 2198 likes, 38 comments Autumn tends to signal the start of soup season. And while temperatures around most of Australia may currently seem more summer appropriate, when the weather finally cools you can seek comfort in a bubbling pot of soupy goodness. Like this baked sweet potato soup with blue cheese toast from @charliebmcd. Recipe in the April issue. Photo: @chriscourt Styling: @kirstenljenkins SCOTTISH CHARM: I was so excited to see Scotland’s NC500 in the April 2018 (Global Flavours, p 126) issue. My partner and I were there only a few months ago marvelling at the scenery and the food! We were thrilled to see Kylesku (wonderful lunch there), Smoo Cave and Cocoa Mountain (also soothed the chill wind for us) and noted a whole lot of new places to…

SPICED DELIGHTS Spiced cauliflower salad, p 74 Billy Button 2x2 Riesling Pinot Blanc 2016 Massaman lamb leg curry with quickled vegetables, p 66 Domaine Huet Vouvray Demi Sec Le Mont 2016 Mexican chilli chocolate tart, p 112 Toro Albalá Don PX Gran Reserva 1987 “Spices and wine – not often the easiest of bedfellows. Between the fiery flavours of chilli, through to the cooling effect of cardamom and clove, even the best wines, when paired poorly, cannot overcome the piquant flavours of spice. But think a little laterally, and imagine how the flavours of typical condiments and accompaniments would enhance the dish, and you’ll find yourself a winner. Gewürztraminer, off-dry riesling, or a fruit-forward gamay can help refresh and cleanse an overheated palate.” Simon Green, Chief Sommelier, The Wine Society GLOBAL FLAVOURS Onion and olive pissaladiere with ‘A Love…

YOU’RE INVITED... TO CELEBRATE THE making of an icon at this truly unmissable dining opportunity, which will see Ashley Palmer-Watts, Chef Director of Melbourne’s Dinner by Heston Blumenthal, travel through his career in the most delicious way possible. For the first time outside the UK, Ashley and his team will re-create dishes spanning those early years at The Fat Duck (White Chocolate and Caviar), through to the present with Dinner’s Plum Meat Fruit (pictured). Other famous creations served on the day will include Lasagne of Marron, Beef Royal and Chocolate Delice. To accompany the incredible food, Ashley – a delicious. Produce Awards national judge – will share stories of his early years as Heston’s right-hand man, and reveal a personal journey through this one-off menu of dishes that have changed how we cook and…

A delicious. Produce Awards veteran (having won several accolades over the years), Cedar Street Cheeserie’s selection of handcrafted buffalo cheese is truly artisanal. Founder Trevor Hart (who is also an avid trumpet player!) uses traditional farmhouse methods and processes to produce fresh cheese that is expertly balanced in both flavour and texture. In Maleny on the Sunshine Coast, Trevor makes his cheeses by hand in small batches using milk sourced from a local buffalo farm, sometimes just hours after it has been collected. Cedar Street’s product range includes yoghurt, mozzarella, haloumi, burrata and the award-winning A Love Supreme, and is supplied to a few select restaurants in Sydney, Brisbane and Melbourne. A true craftsman, Trevor’s astute skills are reflected in his products, which are fast gaining attention. NO SINGING THE BLUES WITH THIS…