delicious October 2020

‘COMMUNITY’ WAS THE theme for this month’s issue, which centred on the idea of bringing people together. An optimistic start to the entertaining season, whatever shape or form that entertaining season takes! In 2020, parties might be smaller, socially distanced and the rules different in every state, but nobody can hold a good cook down! With get-togethers tighter, but the desire to belong stronger, connecting over food together has never been more important (even if BYO now means hand sanitiser). Whether you are entertaining for two or 20, this issue has your back. What’s important right now is simplicity and generosity. Hosting a great shindig, when you are able, may be one of the best ways to reconnect with family and friends after the disjointed nature of the year. No one…

JULY’S MOST-LIKED POST 3349 likes, 51 comments From its crumbly base to its sweet and tangy curd, this tart al limone by @phoeberosewood will brighten even the gloomiest of days. Find the recipe at delicious.com.au . Photography: @bendearnley Styling: @kirstenljenkins VIVA ITALIA: Mondays cannot get any better when spent with our wonderful neighbours in semi-isolation, prepping Yotam Ottolenghi’s truly splendid and extraordinarily delicious prawn bolognese with ‘our’ fettuccine (July 2020, p 38) followed by the simply magnificent lemon curd tiramisu (July 2020, p 116) whilst sipping on our local pinot grigio and dancing to the Italian cooking playlist… a day made in heaven, no exaggerating! Thank you so much to you all at delicious . You are a marvellous mob! Jenny Clark BABY ON BOARD: I was lucky enough to receive a subscription to…

I just wanted to take a moment to say how fantastic the past few issues of delicious . magazine have been. I have been reading the magazine since its inception way back in 2002 (even becoming an overseas subscriber whilst away for a few years) and have always thoroughly enjoyed the articles as well as cooking the many wonderful recipes. My July 2020 issue arrived last week and I think it is the best Italian issue ever, every recipe not only looks delicious but is doable, whether it be for a family meal or a more impressive celebration. I realise that with cooking, we are always learning and discovering new methods and ingredients, and it’s nice to experiment with these occasionally. But when it comes to cooking for friends and…

BRUNCH SPREAD Berry platter with sheep’s labneh and orange oil, p 82 NON #5 Lemon Marmalade and Hibiscus non-alcoholic drink (Victoria) Baked cauliflower, haloumi, burnt butter & za’atar, p 112 Fin Wines I’m All Ears Pet Nat 2020 (Victoria) Smoky lamb shakshuka with feta, p 103 Bloody Mary with Underground Spirits Vodka (Canberra) “I love brunch. It’s a great excuse to graze on delicious dishes while being just that little bit naughty with the things in the glass alongside. Fizzy wines are compulsory, and Bloody Marys feel righteous. I also like to switch up into interesting non-alcoholic drinks to ensure the day doesn’t get away from me.” Mike Bennie, Drinks Writer WEEKNIGHT DELIGHT Crispy pork, ginger and miso noodles, p 74 Summer tomato and tuna pasta with pangrattato, p 89 Couscous, cauliflower and chicken with cream cheese dressing, p 67 “Oodles of…

IF YOU USE YOUNG ORGANIC VEGETABLES, THERE’S NO NEED TO PEEL THEM. JUST GIVE THEM A GOOD WASH AND SCRUB TO REMOVE ANY DIRT. MARINATED MOZZARELLA, ASPARAGUS AND HAZELNUTS SERVES 4 AS A SIDE Begin this recipe 1 day ahead. 21/2 tbs lemon juice100ml extra virgin olive oil, plus extra to drizzle2 bunches asparagus, trimmed1 cup loosely packed frisse (tender light yellow and white inside leaves)1 cup loosely packed watercress MARINATED MOZZARELLA 2 x 200g tubs buffalo mozzarella, drained, halved150g creme fraiche, stirred to loosen HAZELNUT SAUCE 125g roasted and peeled hazelnuts11/2 tbs hazelnut oil (or grapeseed oil)150ml soy milk11/2 tsp sherry vinegar For the marinated mozzarella, place the mozzarella and creme fraiche in a nonreactive bowl and toss gently to coat. Cover and marinate in the fridge for 12 hours or overnight. The creme fraiche will thicken as…

NEED A NIGHT off from 2020? Chef Andrew McConnell’s suave new supper club, Gimlet, will take you back to a simpler time when waiters wore white waistcoats and appetisers were ferried around on silver platters. Start with the venue’s namesake sipper, a classic gin and lime cocktail made from a housemade citrus cordial distilled from orange, bergamot, yuzu and finger lime. “It’s beautifully balanced and subtley perfumed with citrus; it’s something we’re really proud of,” McConnell says. While the gimlet will stay on the menu year-round, other items will be shaken and stirred with the seasons. “What people drink in summer differs to what they like to drink in winter. The seasons dictate what we serve and we’re lucky to have a wonderful family of suppliers that bring something special to the menu.” But…