delicious February 2022

WELCOME TO 2022! I love the feeling at the beginning of a new year – a time to reset goals, reignite plans and, of course, refresh the menu. Over the past two years, we’ve all come to know that life can be unpredictable, but we also now know that we’re adaptable and can bring fierce positivity in the face of adversity – and that in itself should be a great source of optimism! In these pages, we express our thanks to you for your loyalty and love through it all, and this fresh, fun issue will deliver everything you need for your 2022 tables. In fact, Matt Preston has all the intel on this year’s flavour trends on p 50 – let’s check back next year to see if he…

OUR MOST-LIKED POST 2,020 likes, 20 comments #MAKEITDELICIOUS Donut panic, we’ve found your new fave dessert. These lemon meringue bombe alaska doughnuts were your top Christmas miracle! Find the recipe at delicious.com.au Recipe: @geodoes Photography: @bendearnley Styling: @kirstenljenkins THE JOY OF COOKING: Congratulations on your fabulous magazine. I have been a loyal subscriber since the beginning, and I gift my foodie daughter a subscription for her birthday each year. I think we are addicted! I am 82 years young and I love cooking great food from your recipes for my family and friends. I am then ‘in my happy place’, lost in the creativity of experimenting, tasting, sharing and remembering wonderful past food experiences during my extensive world travels. Many of these trips were focused on food, and the food and wine cultures of areas we were…

ON THE VEG Grilled zucchini with spiced chickpea salsa and pumpkin seed dressing p 110 Rice-stuffed tomatoes with mustard seeds and curry leaves p 70 Strawberry crostata with Frangelico mascarpone p 20 “New year, new menu – and for me, it’s all about getting back into eating more veg. These recipes are all about using seasonal produce when it’s at its absolute peak. I just love zucchini and tomatoes at this time of year, and a sweet strawberry dessert is always a good idea!”Helena Moursellas, Assistant Food Editor LONG LUNCH Haloumi & peach skewers with yoghurt pita bread p 76 Yalumba Bush Vine Grenache Grilled T-bone with garlicky dill zucchini and caramelised onions p 94 Yalumba The Signature Cabernet Sauvignon & Shiraz Lemon yoghurt cake with labneh and lemon syrup p 126 Yalumba Botrytis Viognier “For something different, pair this starter with…

SARDINES WITH SWEET & SOUR RED ONION, MINT AND PINE NUTS SERVES 4 ⅓ cup (80ml) extra virgin olive oil, plus extra to serve2 red onions, finely chopped1 tsp aged balsamic vinegar, plus extra to serve8 (500g total) whole fresh sardines, cleaned¼ cup (35g) plain flour1 cup mint leaves, roughly chopped40g pine nuts, toaste To make the sweet and sour onions, place 2 tbs oil in a small frypan over medium-low heat. Add onion and cook, stirring occasionally, for 20-25 minutes until onion is caramelised and very soft. Season to taste, and stir through the balsamic. Remove the head and backbone from each sardine, leaving the fish butterflied with the tail intact. (Alternatively, purchase butterflied sardines from your local fishmonger.) Dust sardines on each side with flour, and season. Heat remaining 2 tbs oil in…

ZUCCHINI FLOWERS Zucchini is one of my favourite vegetables to plant in my garden – I love how easy they are to grow and how versatile they are to cook. For me, the flowers are best stuffed and fried, and the zucchini itself thinly shaved into a raw salad with lots of herbs from the garden. SARDINES One of the smallest fish in the sea, yet probably the most flavoursome. I grew up eating sardines almost weekly – my mother would crumb them in semolina and fry them as a perfect starter. Pasta con le sarde, an old recipe from Sicily that uses onions, raisins, sardines and lots of wild fennel with bucatini, is a favourite of mine – the best version of which can be found in Palermo. STRAWBERRIES The quintessential flavour of Australian…

NAMED AFTER THE NEW YORK street slang for ‘fake’, Laura Sharrad’s latest Italian restaurant Fugazzi Bar & Dining Room trades up the red-checkered classics for fun faux Italian-ish creations. While the Adelaide chef doesn’t add cream to carbonara, she does add Cambodian kampot pepper, which delivers a warming hit of citrus and spice. Another favourite from the menu by Sharrad and her husband – fellow chef Max Sharrad – is the Roman Vegemite fingers, made from toast soldiers topped with whipped butter, anchovy and lemon to evoke the Aussie breakfast spread. “It’s definitely not strictly Italian, we use a lot of high-end Asian ingredients like soy, sesame and seasonings to add different layers of flavour into each dish,” she shares with delicious. Don’t tell nonna, but they even do a white-bread mortadella ‘sando’…