delicious July 2021

OUR ANNUAL ODE to Italy is as anticipated with our team and readers as that amaretti tiramisu on the cover this month – bold, indulgent and mouthwatering, with the alchemy that only cream, coffee and dark chocolate offer. There’s something about Italy… How to define it? Rinaldo Di Stasio of Citta in Melbourne has trademarked the term Italianity, describing it as the essence of a cultural identity, or the meeting of his “uniquely Italian Australian-ness, and my uniquely Australian Italianity”. An exploration of how we come together – for Italians, it’s innate. What is better than eating or entertaining with friends and family, influenced by art, design, wine, produce, conversation and culture, particularly with the Mediterranean in mind? When it comes to entertaining John Fink and his cohorts at the Fink…

MOST-LIKED POST 5326 likes, 108 comments This rich and robust mushroom ragu lasagne is pasta-bly the best vegetarian lasagne we’ve ever had. But don’t take our word for it. Packed with porcini, Swiss brown and button mushrooms and topped with an oh-so-cheesy béchamel, you won’t find better company on a cool night. Find the recipe at delicious.com.au Recipe: @phoeberosewood Photography: @chriscourt Styling: @kirstenljenkins TAKE THE CAKE I recently made Phoebe Wood’s lamington cheesecake (February 2021) which reminded me of my childhood, and of my mother’s delicious homemade cakes. I made the cake for a farewell to a work collegue and it ranked the top of them all! Everyone asked where I got such a great cheesecake recipe. I felt very proud to have put a smile on my colleagues’ satisfied faces! Thank you. Julie Coulson SWEET DEAL:…

It was the morning of our most recent lockdown that I purchased the May issue of delicious. Suddenly, my super-busy weekend was full of open opportunities, and I felt relief. Saturday morning was spent lying in bed being served breakfast and coffee, while reading the mgazine end to end. A rare treat. I absorbed the decadent low and slow recipes and they inspired me to do what I love most during quiet time at home. First I made Ottolenghi’s berry and brown butter toast crumble. A way to bring comfort to the children who were feeling worried about what the next week would bring. Then I took the family for a trip down memory lane with the Filipino chicken adobo. We reminisced about our time living in the Philippines, reliving…

RETRO ITALIANO Penne all’arrabbiata, p 93 Hardy’s Tintara Grenache Shiraz Mataro Pollo alla Milanese, p 66 Mud House Pinot Noir Ricotta and cherry crostata, p 85 Petaluma Cane Cut Clare Valley Riesling “For an all’arrabbiata, I would suggest Hardy’s Tintara Grenache Shiraz Mataro – soft, succulent and full of juicy red fruit to complement the spice of the arrabbiata. For the main, pollo alla Milanese, a pinot noir cleanses the palate beautifully. And this Petaluma riesling, with lovely lemon-lime intensity and a hint of sherbet, will complement the cherries and provide a lift to the richness of the ricotta.” Nigel Sneyd MW, Global Director of Wine and Quality, Accolade Wines LIGHT CHANGE Potato with stracciatella and bottarga, p 17 Brave New Wine Riot Girl! White 2020 (Great Southern, WA) Pesce all’acqua pazza, p 50 Wildflower x Brash Higgins…

PASTA E FAGIOLI SERVES 4 20g chopped shio kombu (seasoned kelp, from Asian food shops)1.5kg fresh borlotti beans, podded (or 600g podded beans)2 tbs extra virgin olive oil, plus extra to serve3 eschalots, finely sliced4 garlic cloves, finely sliced400g can diced San Marzano tomatoes2 cups (500ml) vegetable stock400g ditalini pasta½ bunch basil, leaves picked, torn Finely grated parmesan, to serve Place half the shio kombu in a medium saucepan with 4 cups (1L) water and bring to the boil. Remove the kombu with a slotted spoon and set aside. Add the borlotti beans to the saucepan and bring to the boil. Reduce heat to medium-low and simmer for 25-30 minutes until the beans are tender. Set aside one quarter of the cooked beans. Place the remaining beans and 2 cups of the cooking…

BRUSSELS SPROUTS “I think we’ve all started to get over the trauma of extremely overboiled sprouts from previous generations. We all know how good brussels sprouts can be, roasted with pancetta or deep fried with a lemony dressing. Like pretty much all cabbages, brussels sprouts are delicious when finely sliced and served raw, with a sweet nutty flavour and squeaky texture. Look for firm, tightly packed sprouts with nice colouring. If you can grab them at your local farmers’ market still on the branch, even better!” BORLOTTI BEANS Beans are a staple of cucina povera, full of nutrients and nourishment. They make such a luscious, velvety sauce. I love the way this sauce [in the pasta e fagioli] envelops the pasta. When purchasing, look for firm, smooth beans. Borlotti beans are also great…