delicious July 2020

WHAT BETTER WAY to salute the Italian people from afar than our annual Italian issue. The Italy of 2020 has done it tougher than many countries throughout isolation, but nothing will ever dampen our love of the country, its people and cuisine. In fact I’d go so far as to call it the cuisine that got us through Covid the warmth and heart of handmade pasta, ragu, pizza dough, tomato bases, simple ingredients, focaccia from scratch, making do, buying local. Cucina povera is where the world is at right now. There’s a reason tinned tomatoes and pasta were the first ingredients cleared from supermarket shelves in a crisis, closely followed by flour. Although I’m still not sure why risoni got left behind, but we are making up for that this…

While we may dream of Italy, we also have a wealth of beauty to experience right here at home, and our country has never needed your support more. delicious . is proud to partner with Tourism Australia on our Great Aussie Bucket List campaign: a list of all the dishes, places, experiences, restaurants and food trails you need to try before you die. When the time is right, let’s experience the treasures in our own backyard and support local. Watch out for all our tips and suggestions across all the delicious . platforms.…

APRIL’S MOST-LIKED POST 4902 likes, 153 comments Get those ovens preheated and raid your cereal shelf! For round 11 of @deliciousbakeclub, we challenged readers to recreate our incredible Corn Flake lemon meringue tart. Find the recipe on delicious.com.au to try your hand at this recipe, and check out delicious.com.au/ bakeclub to get involved in the next round! SWEET ESCAPE: A rare outing to the supermarket saw me grabbing the April issue of delicious . I have now read it cover to cover and have loved the little escape from reality it has brought me. My family are loving all the beautiful recipes I’m cooking. Thank you for providing this mum-of-three a little break from the norm during these tough times. Emma Bews THE CHOSEN BUN: Coronavirus meant our Easter breakfast was lower on numbers…

VEGIE DELIGHTS “This menu is pure comfort – it’s just what I look for in cooler weather when there’s more down time lounging on the couch. Plus there’s no need to feel guilty about eating carbs on carbs when the menu is packed with vegies!” Helena Moursellas, Assistant Food Editor ICONIC ITALIAN “Featuring a bright array of stone-fruit aromas, the light style Stonier Chardonnay will finesse the chilli and sausage risotto dish. And with its white wine sauce, the pork cotoletta should be accompanied by a premium chardonnay that partners perfectly with the flavours of the main course. Try the Jimjoca Chardonnay – tight and restrained, with a floral lift followed by lemon juice and musky cinnamon spice flavour notes. To finish, the Stonier Sparkling will help cut through the creaminess and acidity of…

SMOKED PORK, BEAN & SAUERKRAUT SOUP SERVES 4-6 Begin this recipe 3 hours ahead. 1 (1.2kg) smoked ham hock1 each carrot, celery stalk and onion, cut into large chunks1 bay leaf SOUP 1/4 cup (60ml) extra virgin olive oil40g unsalted butter3 garlic cloves, thinly sliced1 onion, thinly sliced1 each celery stalk & carrot, finely chopped1/4 bunch flat-leaf parsley, finely chopped1 tbs each finely chopped rosemary and sage1 bay leaf1 x 400g can San Marzano whole tomatoes, roughly chopped300g parmesan rind200g sauerkraut, drained2 x 400g cans cannellini beans, drainedGrated Parmigiano-Reggiano, to serve To braise the smoked ham hock, place ham hock, carrot, celery, onion and bay leaf in a large saucepan with 3L water over high heat. Bring to the boil, reduce heat to low and simmer for 30-35 minutes. This will become the stock for the…

COOKING IN SEASON isn’t just about the produce for Joel Valvasori-Pereza, owner-chef of Lulu La Delizia in Subiaco. It’s about cooking the kind of things you feel like eating in the different seasons. “You only feel like eating watermelon in summer,” he says. “When autumn comes you start thinking about mushrooms, for instance. It’s like food emotions.” Here in July it’s time for the likes of hearty soup, pasta with rich ragu and his nonna’s meatballs. Those meatballs are emblematic of the eatery, Valvasori-Pereza’s first solo venture after four years at Lalla Rookh, in more ways than one. It’s named after his nonna, who emigrated from Friuli in the ’50s, and they embody the soul of the food, the flavours of that region in north-east Italy, bordering Slovenia, Austria and the Adriatic. The…