delicious December/January 2021

ANTICIPATION IS MY buzz word this Christmas (and no, it’s not a pivot!). As the resident Festive Fanatic, it’s probably no surprise to the delicious . team that I’m going to milk every Christmas moment in the lead-up to this year’s big day. It’s a welcome and pleasurable distraction to what is going on in the world, and cooking for others is something we can look forward to. I know it will be different, with limits on guest numbers and borders that just won’t open. But we’ve approached this issue by thinking that you should make every Christmas moment count. How can we help you have the best possible time in the circumstances? (My 10-year-old son has already put in a request for caviar! That’s a chip off the old…

SEPTEMBER’S MOST-LIKED POST 3196 likes, 77 comments We’ve rounded up the 50 best natural pools from all around the country, so that you can make the most of every single second of sweet, #summer2020 freedom. Head to delicious.com.au for more. Image: Leah-Anne Thompson/ iStock @lovleah1 EXPECT THE UNEXPECTED: I’ve been a subscriber to delicious . since the very first issue. In all that time, I don’t think I have come across a recipe with a stranger combination of ingredients coupled with the most unconventional method as Yotam Ottolenghi’s ultimate tray bake ragu (October 2020). I decided to give it a go and wow, wow, wow! Absolutely unexpectedly, amazingly tasty. Thanks for another new and interesting idea! Annabelle Johnstone Send your emails to delicious@newslifemedia.com.au or write to us at Locked Bag 5030, Alexandria, NSW 2015.…

We believe we may have found your number-one supporter – our aunty, Julie, who sadly passed away recently. We always knew that Jules had a deep love for delicious. magazine but never knew the full extent until we found 196 magazines – including your launch issue (Nov/Dec 2001). Her family was always eager to see what she had cooked for our Christmas gatherings. Jules would spend months deciding her menu for the day by bookmarking delicious . recipes. We plan on having a gathering where each of us cooks a dish from one of the magazines we receive in honour of her. Thank you for bringing so much joy to our Aunty Jules’ life. Hannah Donehue ED’S NOTE: Thank you for your letter, Hannah. You’ve won a Char-Griller Legacy Charcoal BBQ,…

If you’re going to go all out with a dessert, Christmas is the time to do it. Phoebe Wood , who whips up epic desserts on the daily here at delicious ., creates an extra special pav to dazzle on the biggest day of the year. TURKISH DELIGHT PAVLOVA WITH RASPBERRY SHERBET SERVES 8-10 Begin this recipe at least 6 hours ahead. You will need a palette knife. 8 egg whites3/4 tsp cream of tartar2 cups (440g) caster sugar11/2 tsp cornflour1 tsp white vinegarChopped Turkish delight, edible dried rose petals (from gourmet food shops) and chopped pistachios, to serve ROSEWATER CREAM 600ml thickened cream1 cup (120g) pure icing sugar2 tsp vanilla extract1 tbs rosewater125g punnet raspberries ROSÉ SYRUP 3/4 cup (165g) caster sugar3/4 cup (185ml) rosé1 tbs rosewater, or to tastePink food colouring (optional) RASPBERRY SHERBET 100g pure icing sugar,…

BEST SIDES Ultra-green iceberg and pea salad with minty dressing, p 118 Tomato focaccia with balsamic vinegar and goat’s cheese, p 84 Duck-fat potatoes, rosemary salt and sherry vinegar, p 137 “Nothing elevates a feast like standout sides. Salads don’t get any better than the refreshing combination of crisp iceberg, sweet peas and a sparkling flourish of mint. And I couldn’t go past the contrasting textures of creamy goat’s cheese and crunchy tomato focaccia for my Christmas table. But my favourite has to be these fluffy, golden duck-fat potatoes. The sherry vinegar and rosemary salt seasoning is positively inspired! ” Rosemary Slade, Travel Editor CHRISTMAS HITS Barbecued prawn cocktail, p 88 Pikes Luccio Fiano 2020 ($24) Spiced rum and cherry glazed ham, p 154 La Haine Pet Nat 2020 ($28) Pavlova with passionfruit and caramelised honey mousse, p 164 Sailors Grave Brewing Peach…

DAIKON AND TURNIP REMOULADE WITH ROASTED WAKAME SERVES 4-6 AS A SIDE 600g daikon, peeled, cut into 6cm-long matchsticks200g turnips, trimmed, peeled, cut into 6cm-long matchsticks2 tbs dried wakame (from Asian food shops)1/3 cup (50g) white sesame seeds1/2 cup (150g) mayonnaise100g creme fraiche3 tsp fish sauceJuice of 1 lime3 tsp sesame oil1 bunch chives, finely chopped Place daikon and turnip in a colander set over a bowl. Lightly sprinkle with salt and set aside for 30 minutes. Preheat oven to 160°C. Place wakame on a tray in a single layer and roast for 20 minutes until fragrant and very crisp. Scatter the sesame seeds over the top and roast for a further 4 minutes until sesame seeds are golden. Remove from the oven and set aside to cool. Place in a blender and whiz until…