delicious November 2017

ONE OF THE WONDERFUL THINGS about November is that (almost) anything goes. During the party season, we’re more likely to embrace a trend, entertain barefoot, barbecue something outdoors (stonefruit skewers with an artisanal pastis in hand perhaps?), or indulge in such things as an adult slushie. (As for what exactly is the new frosé, Mike Bennie answers this pressing question on page 30.) The thing I like most about the delicious. audience is your appetite for adventure; an open-mindedness and desire to try something new. Like grilled pork belly and pineapple skewers (in Quick Sticks on page 80). Or fermenting and pickling whatever remains in your fridge, to create an unexpected bounty courtesy of the clever Cornersmith team (page 88). It could be springing back to life with Andrew McConnell’s recovery…

#MAKEITDELICIOUS PHOTO OF THE MONTH This decadent chocolate custard cake from April (Valli’s Kitchen Diary, p 120) was a perfect afternoon snack and an even more delightful dessert! #makeitdelicious @hoganjh GUILTY PLEASURE: I was excited to read Matt Preston’s ‘bogan’ column (September 17, p 52). Macaroni cheese with tomato ketchup has long been a guilty pleasure of mine, but my friends and family have never agreed with me. Even my boyfriend is keen to taste the flavour combination now. Thanks for encouraging my bogan ways! Jenette Schoch VALE VALLI: I never met Valli Little, but I feel like she’s often been in my kitchen. Her classic recipes – Asian-marinated baked salmon and quick Italian-style roast pork – are two of my all-time favourites. I use her cookbooks regularly and have been a fan and…

OUTSIDE EATS ALFRESCO PARTY Chicken, Gruyere & paprika vol-au-vents, p 36 Rob Dolan True Colours Chardonnay 2015 Slow-roasted brisket with aromatic spice rub, p 102 Woods Crampton Sleeping Dogs 2015 Apricot & amaretto cheesecake, p 116 Baumard Carte d’or Côteaux du Layon 2013 “Balance is everything with the starter; this Yarra Valley chardonnay is ideal. And the red blend is big enough to take on beef, but light on its feet. We then need a wine that matches the cheesecake for sweetness, but keeps you fresh and coming back for more.” Sabine Duval, Sommelier and Senior Buyer, The Wine Society FEEDING FRIENDS SUNDAY SOIREE Pink peppercorn rosé salmon with bay oil and goat’s curd, p 136 Slow-cooked lamb shoulder with zucchini & feta salad, p 20 Blueberry, orange & gin-spiked galette, p 113 “We eat with our eyes, and this menu throws together all…

JOIN US FOR A very special dinner. To launch his latest book, Yummy Easy Quick , delicious. senior editor and MasterChef judge Matt Preston would love to host you at Fred’s in Sydney. To celebrate the launch, Fred’s head chef, Danielle Alvarez, has created a menu that showcases the fresh, local and ethically produced ingredients at the heart of her cooking. Guests joining the star pair in the Merivale venue’s stunning open kitchen will be greeted with its oven-baked fougasse , oysters and crispy school prawns. Entrees of a chilled corn soup and wood-oven octopus will then set diners up for a main of lamb leg ‘a la ficelle’, accompanied by three different sides celebrating spring’s bounty. Dessert of fig and almond tart with chartreuse ice cream will finish the…

CHILLED PEA & LETTUCE SOUP SERVES 4 AS A STARTER 2 cups (500ml) vegetable or chicken stock 200ml pure (thin) cream, plus extra to serve 1 small potato, peeled, finely chopped 25g unsalted butter, chopped 1 tbs olive oil 2 eschalots, finely chopped 2 garlic cloves, finely chopped 1 baby cos lettuce, washed, chopped 1/3 cups (200g) frozen peas 100g baby spinach leaves 1 cup loosely packed flat-leaf parsley leaves Snow pea tendrils and mint leaves, to serve Place stock, cream and potato in a small saucepan over high heat. Bring to the boil. Meanwhile, heat butter and oil in a separate saucepan over medium heat. Add eschalot and garlic, and cook, stirring occasionally, for 4 minutes or until eschalot has softened. Add lettuce, peas, spinach, parsley and boiling stock mixture. Return to the boil, then, working quickly, transfer to a blender and whiz until…

Even after almost three decades behind the pans, and with a clutch of revered restaurants in Melbourne, Scott Pickett still becomes anxious when his toughest critic is in the house: his 12-year-old son, Harrison. The eldest of his three children is an aspiring food reviewer who has dined at ESP, Pickett’s Northcote fine-diner, on three occasions. “His only condition is that he doesn’t want to know what he’s eating,” says Pickett, in reference to kid-challenging fare such as duck, venison and wallaby. “We only tell him after the fact.” Though he spent several years toiling in Michelin-starred restaurants, Pickett is not one of those tortured chefs. He is affable, obliging and nurturing, a country boy from a small town in South Australia who ascended to the top of his profession with…