delicious May 2017

WHEN I THINK ABOUT the recipes I return to time and again, I would consider myself foremost a baker. I suspect it’s because baking is how I first learned to cook – it is my comfort zone. The result feels generous, which I enjoy. It’s therapeutic; I love the texture, the smells, the warmth. I’m also a little greedy and like that you often get double of what you put in the oven by the end! And while I do return to old favourites and recipes that have stood the test of time, I also need new challenges and something that will push me a little further. Our annual baking issue is a mix of that: twists on classic cakes; pies and pasta bakes that pursue a new level of delicious-ness.…

#MAKEITDELICIOUS PHOTO OF THE MONTH Time for a tea break and recipe browse from At Our Table – some amazing-looking cakes in the book. #makeitdelicious @georgiaslittlekitchen STAR BAKER: Thanks to the March 2017 delicious., I have now added ready-bake chocolate cookie ice cream sandwiches (Valli’s Kitchen Diary, p 72) and Olivia McMahon’s Mum’s custard kisses (TV Talent, p 43) to my favourites list. Already looking forward to the next delicious. to see what delights are within. Judy McDonald CONVERTED: Oh jeez, Phoebe Wood! How do I choose where to start? As a newly minted ‘meatarian’, any of these ‘The New Meat & Three Veg’ dinners (Faster Food, March 17, p 48) looks like the perfect gateway meal to ease on in to meat lover’s paradise. There were just too many exciting recipes over the…

“Nothing says comfort more than a cheesy gnocchi bake. The classic pairing of crispy sage and pumpkin makes this meal feel more ‘special occasion’ than everyday fare. The fresh salad adds bite and the slice is highly addictive – I’ve already baked it three times since the shoot!” Kirsten Jenkins, style editor FRESH & FILLING WEEKNIGHT COMFORT Honey daikon salad, p 68 Pumpkin & sage baked gnocchi, p 86 Amanda’s slice, p 42 “Your go-to wines here should be fresh with bright acidity. Individually, these are pure quenchers, but when paired with this menu, it’s perfect harmony.” Mark Warner, Jauma Wines assistant winemaker MOTHER’S DAY A FEAST FIT FOR MUM King prawns with coriander & chilli butter, p 68Jauma Sand on Schist Chenin Blanc 2016 Beef Wellington, p 40Sylvain Martinez ‘Onis’ Pineau d’Aunis 2014 Pumpkin Persian love cake, p 44Sylvain Saux/Pechigo…

MENU Tuna tartare with smoked oyster Crab sandwich LP’s charcuterie Chilled seafood à la pil pil Black Angus eye fillet, smoked lobster butter and chives Koshihikari rice, smoked garlic and crispy potato Icebergs Whitewash pavlova Orange and almond marjolaine FOR THE THIRD INSTALMENT in our Take Two Chefs collaborations, we’re heading to the glamorous surrounds of Bondi’s Icebergs Dining Room. Sharing a kitchen for the evening at this iconic venue overlooking Bondi Beach are Icebergs head chef Monty Koludrovic and Luke Powell, head chef of LP’s Quality Meats in inner-city Chippendale. Together, they’re delivering a fantastic night of great food and amazing conversation – and, appropriately enough, they’re building it around the theme of sea and smoke. To get the evening rolling, our chefs are serving up two snack-sized dishes: tuna tartare with smoked oyster and a crab…

“The Arkady Lamb philosophy was to really try to get a lamb that has the right genetics for meat production. We use a breed of sheep called Poll Dorset, which is bred for good-quality meat and muscle structure. These are mated with Merino ewes specially bred for their meat and wool qualities. “Lynford Farms is located at the headwaters of the Blackwood River, and we have a cooler climate. Our lambs are raised in open hillside paddocks before moving to paddocks of specially grown fodder at weaning age. Then in summer, they graze in the salt marsh basins adjoining the natural creek lines. We produce 365 days of the year, so through the tough times they are supplemented with hay and lupins. “The lambs are tagged at birth, which means we can…

“I THINK OF THIS AS A REVERSE CRUMBLE WITH CUSTARD. INSTEAD OF POURING CUSTARD OVER, IT’S BAKED IN, WITH A CRUMBLE TOP.” MOLASSES BRULEE WITH RHUBARB CRUMBLE SERVES 10 You will need a kitchen blowtorch. 2 whole eggs, plus 10 egg yolks 200ml molasses 1.2L pure (thin) cream 1/4 cup (55g) caster sugar OAT CRUMBLE 2 tbs caster sugar 1/4 firmly packed cup (60g) brown sugar 1 cup (90g) rolled oats 1/3 cup (50g) plain flour 1/4 tsp ground cinnamon Pinch of ground cardamom (optional) 80g cold unsalted butter, chopped RHUBARB COMPOTE 1 bunch rhubarb, trimmed 1 cup (220g) caster sugar 1 vanilla bean, split, seeds scraped To make the brulee, preheat oven to 120°C. Combine the eggs, yolks and molasses in a large heatproof bowl. Place cream in a pan over medium heat and bring to just below boiling point. Gradually pour over the…