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NOVEMBER 2020 | VOTED MAGAZINE BRAND OF THE YEAR

+ EXPLORE
AUSTRALIA!
ROTTNEST
ISLAND,
BAROSSA
VALLEY &
CENTRAL
COAST

AFFOGATO
CAKE
80 +
RECIPES
COFFEE ICE CREAM
WITH FRANGELICO
‘ICE MAGIC’

+ BEST OF AUS: ALL-NEW DINNERS

+ PIZZAS, SPRITZES & SALADS
+ MATT MORAN’S TOP 5 PIES BONUS! TURN OVER FOR THE
+ NEXT-LEVEL MUD CAKES PRODUCE AWARDS MINI MAG

YOTAM BILL GRANGER MAGGIE BEER

OTTOLENGHI Exclusive extract: Australia’s top
Oat & tahini cookies Australian Food producers 2020
NOVEMBER
CONTENTS

68
 CONTENTS.

REGULARS
6 Ed’s Letter
8 Talk to Us
12 Menus
33 Insider: News
The latest restaurant news, product
reviews and the latest trends.
38 Critic and the Comic
Mike Bennie and Merrick Watts bring
up some retro drinks as they discuss
this month’s food-and-wine match.
40 Yotam Ottolenghi
The flavour maestro makes an all-new
cookie that’s full of crunch, texture
and sweetness.
42 Subscribe to delicious.
44 Cheese Counter
Sam and Ellie Studd on the finest
blue cheese in Australia.
46 I’m Loving
Matt Preston goes back in time to
when canapes were king.
114 Insider: Travel
The latest trends in travel and new

96
places to holiday in Australia.
129 Passport
Clare Smyth’s top London spots.

FOLLOW US...
SAVOUR
96 Wicked
Mud cakes get a makeover courtesy
@deliciousAUS
23 In Season of Phoebe Wood and Kirsten Jenkins.
Monopole’s Brent Savage on the

TRAVEL
produce he can’t get enough of. delicious.com.au
50 Entertaining For more delicious. content.
How to make gatherings, no matter 110 Postcard
how small, great again. Why we love Rottnest Island.
ON THE COVER
Affogato ice cream cake with
60 Extract 122 City Guide
Frangelico ‘ice magic’
Bill Granger’s Australian food. You’ll want to see more of Moree
(recipe p 58)
68 One-pan Dinners with our guide of the town’s best.
Recipe Phoebe Wood
Get smart with Dominic Smith’s easy
Photography Brett Stevens

PRODUCE
all-in-one recipes. Styling Kirsten Jenkins
76 Extract

Colin Fassnidge’s new book will
make you a more confident cook.
84 Matt Moran
The top chef has his eyes firmly on
the pies as he bakes the best.
90 Extract
Top tips for sustainable eating, from
Feather and Bone’s Laura Dalrymple
and Grant Hilliard.
AWARDS
4 And The Winners Are… OFFICIAL DELICIOUS.
Meet the winners of the TEST KITCHEN SUPPLIER:
Our meat is supplied by Vic’s Meat
2020 delicious. Harvey Norman (vicsmeat.com.au).
Produce Awards.
14 The Chef, Butcher & Farmer
Colin Fassnidge, Anthony Puharich
and Gerry Harvey do lunch.

delicious.com.au 5
ED’S LETTER.

PRODUCE TO YOU
What to do when our award-winning
producers could no longer supply to restaurants
in isolation? We found a way to bring the produce to
you! Our new box, in partnership with Harvey Norman
and Vic’s Meat (owner Anthony Puharich is our regular
columnist and expert on the Produce Awards panel), is
available at delicious.com.au/producetoyou. Turn to page
37 for more information, and for more on our inaugural
virtual cook-up on October 26, starring Australia’s top
chefs, head to delicious.com.au.
E M B R AC E
T H E
 INBOX.

TO US
SILVER LINING: I am not putting it lightly when I say that
AUGUST MOS LIKED POST my delicious. magazine subscription has given me purpose during
Melbourne’s lockdowns. Whenever I hit a low point on the
‘coronacoaster’ your magazine appears in my letterbox like a

#MAKEITDELICIOUS
B’stilla, my beating Godsend. I read, I cook, I devour. Furthermore, the delicious. Bake
heart. Who could not Club monthly competitions keep my mind challenged, my hands
feel such affection for this busy and excitement bubbling. You truly are a shining light through
seductively sweet and spicy
the glumness of 2020. Maria Alfonzetti
Moroccan chicken pie? The
recipe traditionally calls for
squab or pigeon but we think
DECK THE HALLS: Going through the September issue,
chicken works just fine. Go to I am so very happy. In these strange times I am excited to see the
delicious.com.au for the Middle Eastern dishes, and what is most exciting is starting to pick
recipe. Recipe and out the ones to make for Christmas lunch (never too early to see this
Styling: @kirstenjenkins year off!) I cannot wait to make the roasted lamb leg with lemon,
Photography: @chriscourt olives and spring veg (p 38) and for dessert it’s a toss between
muhallabia (p 50) or the orange blossom semolina pudding (p 58).
Either way, I’m sure my guests will love it! Thanks team. Fahmi Talib

FAMILY MATTERS: During these trying times, my partner

MAKE THE COVER RECIPE
NOVEMBER 2020 | VOTED MAGAZINE BRAND OF THE YEAR

and I have been fortunate enough to move back home with my

parents. Family dinners – synonymous with my childhood – have + EXPLORE
AUSTRALIA!
ROTTNEST
Your go-to caffeinated dessert just
ISLAND,

become a regular occurrence again. I’ll delve into the August issue BAROSSA
VALLEY &
CENTRAL
COAST
got a summer makeover. We’ve
to make a mouthwatering leek and silverbeet tart (p 71) or slow- turned an affogato into an ice cream
cooked lamb shoulder (p 80). Mum, with her endless repertoire of cake topped with a Frangelico
incredible home cooking, will add hot fresh-baked bread and AFFOGATO ‘ice magic’ for a boozy twist.
CAKE
something lusciously sweet for dessert. Cooking and swapping 80 +
RECIPES
COFFEE ICE CREAM
WITH FRANGELICO
‘ICE MAGIC’ Show us your creation by tagging
+ BEST OF AUS: ALL-NEW DINNERS

recipes has become our new way to bond. What a joy to be + PIZZAS, SPRITZES & SALADS
+ MATT MORAN’S TOP 5 PIES
+ NEXT-LEVEL MUD CAKES
BONUS! TURN OVER FOR THE
PRODUCE AWARDS MINI MAG
@delciousaus and #makeitdelicious
YOTAM BILL GRANGER MAGGIE BEER

together with those you love, sharing good wine and a delicious. OTTOLENGHI
Oat & tahini cookies
Exclusive extract:
Australian Food
Australia’s top
producers 2020

meal! - Florence Legg-Bagg

delicious. reserves the right to edit reader letters, posts and comments.
THE WINNER IS…
I just wanted to thank you all for providing some much-needed inspiration! My husband and I have been

or write to us at Locked Bag 5030, Alexandria, NSW 2015.

vegetarian for about six months and have found we end up eating the same few dishes. When our vegie box

Send your emails to delicious@newslifemedia.com.au

from our local produce provider arrived last week, I was determined to spice up our vegie life. I never
realised when we ate meat how many vegetarian recipes there are in delicious. – our menu for the week was
easily sorted! We have silverbeet borek with feta, leek and Pyengana cheddar pithivier, rice noodles, celery
and tofu salad with chilli oil, herby polenta with corn, eggs and feta, potato, white bean & kale soup with
parmesan sourdough, agedeshi tofu, edamame shichimi and spring onion pancakes, fritto misto di Milano and Jo Barrett’s zucchini,
ricotta and sundried tomato lasagne all topped off with the Amalfi lemon cake! Thanks for providing such a delightful culinary
experience. We feel like we have travelled the world in the past week. Sinead Blaber

ED’S NOTE: Congratulations, Sinead! You’ve won a Nespresso Vertuo Next Deluxe Dark Chrome & Barista bundle, valued at
$519. The sleek coffee machine brews five different cup sizes at the touch of a button to fill the whole family’s orders. The Vertuo
is also the first Nespresso machine made with 54 per cent recycled plastics.

8 delicious.com.au
Chef Ben Sinfield has a
passion for the pig.
His ethos is strong - from farm,
to product, to the plate.
Ben’s “nose to tail” philosophy
shines through in every one of
his creations.
This quiet achiever has a
deep unwavering passion for
his craft, his producer and
everything pork.
He is a PorkStar.

porkstar.com.au
A craftsman at each step, from making
his own smallgoods to delivering
delicious modern dishes.
Chef Mike Eggert works closely with his
pig farmers at Taluca Park Free Range to
deliver exceptional produce.
He believes there is a special quality
in pork that no other protein has.
It’s magical - the fat, the flavour,
the texture.
He is a PorkStar.

porkstar.com.au
E A S Y E ATING SUPER SA L A DS TA S T E O F SU M MER

Mixed grains with

greens, smoked
trout and yoghurt
 presents

G E NE R ATION
PERFECTION
Kit out your kitchen with the latest
leading-edge Miele Generation 7000 appliances,
all available at Harvey Norman.

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 TOUCH TO OPEN
Miele appliances in Graphite Grey, from left:
ArtLine Speed Oven, with M Touch display,
microwave and fan grill functions, and food
probe, H7840BMXGG, $6,399; Handleless
Warming Drawer, featuring Push2open and
slow cooking function, ESW7010GG, $1,999;
60cm ArtLine Pyrolytic M Touch Oven (shown
twice), with Moisture Plus, FoodView camera
and TasteControl, H7860BPXALGG, $8,199
each; ArtLine Combi Steam Oven, with Direct
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DESIGNED FOR FLUSH

OR RAISED INSTALLATION
Miele CombiSet cooktop, from left:
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GasStop function, CS7102FL, $2,699. hn.com . au/brands/miele
 TEMPERATURE CONTROL
With two temperature zones, a large
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this appliance offers an excellent way
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them in optimal condition. Miele 34 Bottle
Built-under Wine Conditioner (left-hand
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 OPTIMUM RESULTS
Miele appliances in Obsidian Black, from left:
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technology, DGM7440PLCS, $4,699; Handleless
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cooking, ESW7010B, $1,999 (also shown below the
Coffee Machine); 60cm PureLine CleanSteel Oven,
with food probe, MoisturePlus, Pyrofit accessories,
and TasteControl to ensure food never overcooks,
H7464BPPLCLST, $5,599; PureLine CleanSteel
Coffee Machine, with patented cup sensor for
perfect coffee, DirectSensor display, OneTouch for
Two function and AromaticSystemFresh grinding
hn.com . au/brands/miele and brewing system, CVA7440BPCLST, $5,599.
 AUTOMATIC DOSING
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Miele appliances, from left: 60cm
PureLine CleanSteel Oven with SoftClose,
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H2860BPCLST, $2,699; PureLine Steam
Oven, with DualSteam technology, direct
sensor display, LED lighting and wi-fi
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Handleless Warming Drawer in Obsidian
Black, with Push2open, slow cooking
and 6 place settings, ESW7010B, $1,999.
ELEGANT AND VERSATILE
Miele 626mm-wide Gas on Glass 3 Burner
Cooktop in black, with a dual wok burner,
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dishwasher-safe cleaning, KM3014, $2,399. hn.com . au/brands/miele
 POWERFUL
AND EFFICIENT
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122CM DUAL FUEL

ALL-ROUNDER
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SHOP AT YOUR LOCAL STORE, ONLINE AT HN.COM.AU OR CALL 1300 464 278
Harvey Norman stores are operated by independent franchisees. The goods described in this advertisement may not be on display or available at each Harvey Norman Complex, or online if specified as available
“in store” only. Call 1300 GO HARVEY (1300 464 278) before attending a Harvey Norman Complex to enquire as to whether a franchisee at that complex has the goods on display or available. Offer ends 31/12/2020.
WINE MATCH: YALUMBA
BAROSSA BUSH VINE GRENACHE
“Instead of classic white with seafood,
go for a light red like this grenache.”
– Jessica Hill-Smith, winemaker
“I ESPECIALLY
LOVE EATING
MANGOES IN
SPRING, WHEN
THEY COME BACK
INTO SEASON, AS
THEY ARE SWEET
BUT A TOUCH
SOUR. YOU CAN’T
GO PAST EATING
THEM STRAIGHT
FROM THE SKIN.
I ALSO LOVE
SWEET CORN AS
IT LENDS ITSELF
TO EITHER SWEET
OR SAVOURY
COOKING.”
MARKET BASKET
BY BRENT SAVAGE
MANGO
“Mangoes are versatile and refreshing.
I especially love eating them in spring
when they come back into season, as
they are sweet but a touch sour. You
can’t go past the obvious – scooped out
and eaten straight from the skin. It’s also
fantastic blended through a smoothie –
fresh or frozen.”
SWEET CORN
“I love sweet corn as it lends itself to
either sweet or savoury cooking. In the
past I’ve made beautiful sweet corn
custard desserts served with saffron rice
for my take on a rice pudding. I also
often roast sweet corn over a barbecue,
garnished with butter, lime, black pepper
and chilli sauce.”
BUTTER LETTUCE
“Butter lettuce is one of my favourites
because when it’s fresh, it’s crisp and
perfect as a side dish with a simple
lemon vinaigrette. Or you can pimp it up
to become the base of a chicken caesar,
or a nicoise salad like we plan to do at
Monopole.”
MORETON BAY BUGS
“November is a great time of year for
Moreton Bay bugs as they have really
started to run down the east coast.
I usually roast the bugs over a charcoal
grill as it really brings out the sweetness
of the meat. Dressed with a compound
butter or an XO sauce, you can’t
go wrong.”
delicious.com.au/recipes
For more dishes that celebrate
fresh seasonal produce.
p g
the end of the tunnel.
SYDNEY’S MOODIEST VENUE will soon
be stepping out of the shadows with a
fresh new site secured on Hunter Street
in the centre of the Sydney CBD. “Nick
[Hildebrandt] and I felt that Monopole
was ready for its next evolution and
we’ve always wanted to have a wine bar
in the city,” says co-owner of The Bentley
Group, Brent Savage.
The restaurant’s black-on-black colour
scheme has been banished, with
architect Pascale Gomes-McNabb
rebuilding in blonde timber with accents
of coral pink and blue. “The space will
feel different,” Savage says. “The colour
palette will be lighter than the current
Monopole concept and the atmosphere
will be a bit more urban.”
For the first time, the late-night venue
will also see the sunlight. The new
Monopole will open its doors during the
day for classic bistro fare like steak frites,
Moreton Bay bug rolls and salad nicoise.
In the evening, the restaurant will revert
@brent_savage
back to its slinky self, with a sophisticated
selection of wine and snacks.
Curated by co-owner and sommelier
Nick Hildebrandt, the wine list promises
to be just as varied as ever, with an
emphasis on wines by the glass. “The
wine list will be ever changing, featuring
a dynamic mix of local and imported
wines. We plan to have weekly Happy
Hours and a special winemaker series
featuring Nick’s favourite producers.”
Taking over the original Monopole site
on MacLeay Street will be Ria Pizza +
Wine, a new pizza bar by the Bentley
boys. The new dine-in and takeaway
venue will dish out Australian-style
sourdough pizzas topped with seasonal
ingredients. “Nick and I both love pizza,
and after many conversations about our
favourite styles and toppings, we finally
convinced ourselves that it would be a
great idea to turn the existing site into
a neighbourhood pizza bar.”
When passionate Aussie pig farmers like
Anne-Marie & Frank come together with
chefs Ben Sinfield & Mike Eggert, magic happens!
Sharing skills, knowledge and passion,
they bring joy to all things pork.
They are PorkStars.

Left to right
Chef Ben Sinfield – Bahn Xeo Anne-Maria & Frank Vigliante – Taluca Park Free Range Chef Mike Eggert - Totti’s
porkstar.com.au
 Life tastes better with a Liebherr
Your elegant solution for preserving wine & food

Quality, Design and Innovation

home.liebherr.com.au
 JUMP FOR JOY
Let artisan chocolatier Koko Black take you
back to the good old days with its new range
of nostalgic Aussie treats. The Australian
Classics Collection includes creative takes on
all the birthday-party favourites, from
lamingtons to Iced Vovos, honey joys and
chocolate crackles. Assert your adult rights
and go The Ultimate Classic Collection

LIVING THE DREAM

Hamper ($169), which includes one of
everything. kokoblack.com.

Kip & Co. has teamed up with the Bábbarra

Women’s Centre in Maningrida to launch a new
collection of richly coloured textiles. From bedding
to napery, each piece tells a story of Arnhem Land
and its people and culture. kipandco.com.au

GO WITH THE GRAIN

A new craft vodka is shaking up the
Australian spirits industry. Made from
locally grown grains, the Grainshaker range
includes a rye, wheat and barley vodka, each
with its own distinct characters and finish.
$55 (700ml) from grainshaker.com.au

South African-turned-South Australian chef

PHOTOGRAPHY GUY DAVIES

Duncan Welgemoed has just released his first

cookbook. Named after his Adelaide restaurant
Africola (Murdoch Books, $49.99), it features all the
big, bold dishes for which the diner is known,
boom shakalaka sauce included.

34 delicious.com.au
 4

2
3

Rustic but refined, locally crafted homewares ad

a touch of the country to your home. Straight-from
nature materials enhance the charm.
1. Winestains Travel Picnic Stake, $49, winestains.
com.au 2. Chapel & Co Cafe apron in white and
14
black stripe, $29.50, chapelandco.com 3. 1803

A
kitchen knives, $550 each, 1803.com.au
4. Marz Designs bronze bottle openers, $99,
marzdesigns.com 5. Deva raw chocolates, $10.50
each, devacacao.com.au 6. Saggar fired
stoneware plate 28cm, $110, madeofaustralia.
com 7. Our Place Edition II scented candle, $65,
southernwildco.com.au 8. Basalt Stoneware
fermentation pot, $220, kinfolkandco.com
9. & 10. Pony Rider Highlander cushion in 9
nutmeg, $109, and Camp Out bean bag in khaki,
$239, ponyrider.com.au 11. Turner + Turner
wooden bowls, from $60 each, turnerandturner.
13 com.au 12. Jaanymili canvas print by Miimi &
Jiinda, $850, miimiandjiinda.com 13. Robert
Gordon Terra plate setting in Storm, $84,
robertgordonaustralia.com 14. Mark Tuckey

12

11

36 delicious.com.au
 I NTRO D U C E S TH E

For more than 15 years, the delicious. Harvey Norman Produce Awards has been dedicated to shining
the spotlight on Australian producers and recognising the best produce this country has to offer.

After one of the most challenging years the industry has faced, there is no better time to
support our producers. To do our part, delicious. has partnered with Vic’s Premium Quality Meat
to create the #ProduceToYou box – a specially curated selection of award-winning produce including
cheese, meat, wine and more, that you can purchase and have delivered directly to your door.

For more information on how to get yours, visit

DELICIOUS.COM.AU/PRODUCETOYOU
 THE CRITIC’S PICKS

YANGARRA BLANC
2020, $26
A refreshing blend of Rhone
Valley white-grape varieties
but made from a
biodynamic-farmed
vineyard in McLaren Vale.
It’s crunchy and fresh with
lemon juice-squeezed-on-
green-apple flavours. It cuts
the creamy texture of the

CRITIC & THE COMIC

cheese perfectly. Yum.

BELGROVE POMMEAU,

THE SKY’S THE LIMIT $48

It weighs in at a relatively
low 20% alcohol and is
made from distilled apple
cider with apple juice

MERCHANDISING MONTANA VALICH MIKE BENNIE IS ALSO CO-OWNER OF A SYDNEY-BASED WINE AND LIQUOR RETAIL BUSINESS
blended in. It’s bright,
gently sweet and utterly
seductive drinking. Best
served over ice on its

PORTRAIT PHOTOGRAPHY BRETT STEVENS FOOD PHOTOGRAPHY ALICIA TAYLOR STYLING KIRSTEN JENKINS
own, though a splash of
soda is also fine.

SOBAH DAVIDSON
PLUM GLUTEN FREE
ALE, $5
This is a great match with
this dish, showing tart and
sweet Davidson plum
flavours, a gentle
sourness that’s refreshing,
light and zesty. It’s great
to drink with the pleasing
bite to the cheese.

THE COMIC’S WILDCARD

TOOHEYS OLD
DARK ALE, $7
Ale and cheese are old
mates, but fennel has been
invited to the party so the
dark, gently bitter nature
of this beer will act as the
mix tape to get this house
party started.
 CRITIC & THE COMIC.

Ashed goat’s cheese with

candied fennel and walnuts (find
the recipe at delicious.com.au)

“I love the idea of matching a retro drop

to bring out the standout elements of this
dish. The sweetness of the Calvados will
temper the salt in the cheese and the
fennel’s strong flavour.”– Phoebe Wood,
delicious. food director

For more on the latest in the

world of drinks, head to
delicious.com.au/drinks
YOTAM OTTOLENGHI.
DREAM
TEAM
Yotam Ottolenghi enlists tahini, wicked chocolate and wholesome
oats in his latest sweet bites. And with nutty hazelnuts and sesame
rounding out the flavours, this is the cookie crew we want in on.
OAT & TAHINI COOKIES
MAKES 20
80g softened unsalted butter, cut into
2cm cubes
50g packed dark-brown sugar
1/ 2 cup (110g) caster sugar
1 egg
1/ 2 tsp vanilla extract
60g hulled tahini
1/ 3 cup (50g) plain flour
1/ 2 tsp baking powder
140g rolled oats, roughly chopped in a
food processor
1 tsp finely grated orange zest (from half
a small orange)
2 / 3 cup (100g) blanched hazelnuts,
toasted, chopped into 5mm pieces
1 tbs toasted white sesame seeds
100g plain halvah, broken into about
20 pieces roughly, 2cm wide
1/ 3 cup 60g dark chocolate, roughly
chopped
Preheat the oven to 200°C.
Place butter and both sugars in the
bowl of a stand mixer fitted with a paddle
attachment (or use a hand-held electric
mixer). Mix on medium speed for
2-3 minutes until light and fluffy. Add
egg, vanilla and 11/2 tbs water and
continue mixing until combined, then
blend in the tahini. (You may need to stop
the machine and scrape down the sides
of the bowl with a spatula a few times to
help it combine.)
40 delicious.com.au
In a medium bowl, whisk together flour,
baking powder, 1/4 tsp salt, oats, orange
zest, hazelnuts and sesame seeds.
Add the dry ingredients to the stand
mixer bowl and mix on low speed until
well blended.
Line two baking trays with baking paper.
Form 20 rough balls of dough (they should
be about 4-5cm wide) and arrange on the
PHOTOGRAPHY BEN DEARNLEY PORTRAIT PHOTOGRAPHY JONATHAN LOVEKIN STYLING KIRSTEN JENKINS
prepared trays, about 4cm apart.
MERCHANDISING EMMALY STEWART THIS RECIPE WAS ORIGINALLY PUBLISHED IN THE NEW YORK TIMES.
Bake for 7-8 minutes, rotating the pans
halfway through, and then remove from
the oven while the cookies are not quite
cooked. Place a piece of halvah in the
middle of each cookie and return to the
oven for another 4-5 minutes until cookies
are golden brown around the edges and
the halvah has started to melt. Remove
from the oven and set aside to cool for
5 minutes, then transfer to a wire rack to
cool completely.
Place chocolate in a medium heatproof
bowl and place over a pan of simmering
water, taking care that the base of the bowl
is not touching the water. Cook chocolate,
stirring occasionally, until melted. Remove
from the heat and set aside.
Transfer the cookies back to one of the
baking sheets so they fit snugly together.
Using a teaspoon, drizzle the melted
chocolate over the cookies to create thin
stripes (or zigzags) all in the same
direction. Don’t worry about being exact
with this as the cookies should look rustic.
Set aside for the chocolate to harden,
then serve.
 “TOASTING THE HAZELNUTS AND
SESAME SEEDS REALLY HELPS WITH
THE NUTTY FLAVOUR.”
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delicious.com.au 43
 CHEESE COUNTER.
TRUE
BLUE
Roquefort, Gorgonzola and Stilton,
is breaking the mould, with its unique
@thestuddsiblings
BLUE IS HOW WE’VE ALL FELT at times
this year, but we are here to show you that
blue doesn’t have to be sad, especially
when it comes to Australian cheese!
Australia produces some world-class
farmstead blue cheeses. Our favourites are
from Gippsland, Victoria. Its rolling green
hills are dotted with more than 1,400 dairy
farms, with 400,000 cows that produce
over two billion litres of milk every year.
These are our top picks:
TARAGO RIVER GIPPSLAND BLUE (COW)
Australia’s first farmhouse blue cheese is
a spin on the famous Italian Gorgonzola
dolce. Housed in a natural rind, this
Gippsland blue has a pudding consistency
with a hint of sweetness. We call this one
‘blue heaven’.
BERRY’S CREEK RIVERINE BLUE (BUFFALO)
Berry’s Creek in Woodside, Gippsland
makes one of Australia’s best buffalo blue
cheese from its small herd of water buffalo.
With ivory tones, it offers a sweet finish.
PROM COUNTRY VENUS BLUE (SHEEP)
This has a natural crusted rind, and an
ivory paste marbled with greenish-blue
44 delicious.com.au
veins. It’s spicy and a little smoky to cut
through the ewe’s milk sweetness.
SERVE & STORE
Despite its reputation, not all blue cheese
will knock your socks off with strong
flavour. There are more subtle blues, and
some can be sweet, savoury or spicy.
Balance the saltiness with honey, figs,
compote and even chocolate! Blue also
pairs beautifully with sticky wine or stout.
It’s best to store blue cheese separately,
as its mould can transfer to other cheeses.
Wrap in wax paper, then foil.
CELERY, FENNEL, CANDIED
MACADAMIA AND BLUE CHEESE
SERVES 4 AS A LIGHT MEAL OR SIDE
1/ 2cup (75g) toasted macadamias,
coarsely chopped
1/4 cup (60ml) extra virgin olive oil,
plus extra to drizzle
1 tbs runny honey
4 inner celery stalks, thinly sliced on the
diagonal, leaves reserved to garnish
1 large fennel bulb, trimmed, shaved on
a mandoline
1 large sweet red apple, sliced thinly into
rounds
2 tbs lemon juice
200g blue cheese, crumbled
Place the macadamias in a large bowl and
drizzle over olive oil. Season to taste and
toss to combine.
Heat a medium non-stick frypan over
PHOTOGRAPHY CHRIS COURT STYLING KIRSTEN JENKINS
medium-low heat. Add the macadamias
and cook, tossing, for 5-6 minutes until
roasted and lightly golden. Drizzle over
the honey and cook, tossing frequently, for
1-2 minutes until combined. Set aside to
cool completely at room temperature.
Combine the celery stalk, fennel, apple
and lemon juice in a large bowl and coat
with olive oil. Season to taste and toss
gently to combine. Place on a large
serving platter and top with candied
macadamias, crumbled blue cheese, and
celery leaves to garnish. Drizzle with extra
olive oil and scatter with freshly ground
black pepper to serve.
I’M LOVING.
I LOVE...
CANAPE
CULTURE
What’s the future of party food in a post
pandemic world? Matt Preston investigates.
THIS IS NORMALLY the party issue of delicious. but, to be brutal,
there’s not been a lot to celebrate in 2020. Then there’s the whole
new-era-party-complexity of navigating what regionally varying
advice to follow: how many people can you have round? Do they
have to wear masks if they are eating cocktail food? Do they be
seated and distanced? Are Victorians allowed yet?
I’ve always believed that two people make a party and with that
in mind – even though there is no party issue here – why shouldn’t
we have a little celebration about how far party food has come in
just a couple of generations?
My 1973 New World Encyclopedia of Cooking has pages of
advice about cocktails, but only this to say about the food to serve
at cocktail hour: “It should be both delicious and attractive. Two
kinds are enough – perhaps a piquant dip served with crisp
crackers or potato chips, and a tiny hot appetiser like cheese balls.”
We should probably take the phrase “delicious and attractive”
with a grain of iodised table salt. Back then, stylish presentation
meant jabbing skewers of cabanossi and cubed tasty cheese into
the skin of a halved grapefruit and presenting your piquant spinach
dip in a cob loaf. And while Saladas loaded with tinned smoked
oysters might taste okay, they are not pretty.
The only thing that seems to have survived from a 1970s canape
menu is the devilled egg. This is perhaps thanks to the retro
resurgence of the past few years that also saw vol-au-vents, mini
quiches and ‘devils on horseback’ ride back into drinks party town.
I was happy with two of these, and surely roasted prunes wrapped
in bacon was an idea way ahead of its time anyway.
But we have come very far. It is now more likely that those
smoked-oyster Saladas have been replaced with a gluten-free curl
of smoked salmon sitting on a slice of cucumber topped with a
little plush of dill, that cob loaf superceded by a plate of Peking
duck wraps or a platter of sushi rolls, and that early hack recipe for
‘nuts ‘n’ bolts’ retired in favour of a bowl of smoked almonds (which
must have been a sad day for all that relished cereal and peanuts
tossed with packet French onion soup mix).
The big question, however, is what is the future for finger food,
canapes and those much-loved ‘horse doovers’ in the new
Covid-normal world? Is the party over for party food?
Certainly, I can see a desire to move away from buffet spreads
and platters being offered around to be pawed over by the throng.
I would expect the growth of serving more small individual dishes
– what the caterers call ‘bowl food’, think a pile of one-bite tortellini
46 delicious.com.au
or a Thai salad – and even the spiced-nut mix purchased from the
local gourmet store being served in lots of individual ramekins.
I do see one thing that definitely will not change. Party pies and
sausages rolls have been forever there, and will remain.
I remember being quite forcibly told by my exasperated co-host
that an Aussie drinks party where party pies and sausage rolls
didn’t make an appearance was like “Christmas without Santa”.
I’m not sure it even matters what the filling is – vegan, vegetarian
or proudly traditional – every Australian knows both these are
sacrosanct and I suggest that this ensures their survival. Time will
tell whether we end up still handing around a tractor-tyre-sized
platter of flaky meat-filled delights with that red nectar of the Gods
we call ‘sauce’ on the side for double-dipping, or serving them
individually plated with a splodge of fancy homemade tomato
relish. Either way, I suspect they will still get the big thumbs-up
whether you are throwing a party for two or 20.
Of course, you could just swear off the party circuit altogether
and just settle in for good book, a nice cup of tea and a couple of
squares of this slice. Simple to bake, it’s the sort of treat that makes
staying in a party all of its own.
CARAMELISED HONEY AND ALMOND SLICE
MAKES APPROX. 16 SLICES
90g unsalted butter, melted
120g brown sugar
1 cup (150g) plain flour
1/ 2 cup (70g) almond meal
ALMOND TOPPING
125g unsalted butter
95g runny honey
11/ 2 cups (200g) slivered almonds
Preheat oven to 170°C. Grease a 19cm x 30cm slice pan and line
the base and sides with baking paper. (If you do not have a tray this
size, use a similar, smaller pan rather than a large one. This is a thin
slice and the mixture may not be enough to fill a large pan.)
PHOTOGRAPHY BRETT STEVENS STYLING KIRSTEN JENKINS
Combine the butter, sugar, flour and almond meal in a large
bowl and mix well to combine (if the mix seems floury, add a little
extra butter). Spread evenly over the base of the prepared pan.
Bake for 12-15 minutes until lightly golden. Remove from the oven
and stand on a wire rack.
Meanwhile, to make the topping, place the butter and honey in
a small heavy-based saucepan over medium heat. Simmer, stirring
occasionally, for 3-4 minutes until mixture is lightly caramelised.
Stir in the nuts. Pour evenly over the cooked base. Bake for a
further 12-15 minutes until golden. Remove and stand on a wire
rack and cool completely. Cut into slices to serve.
@mattscravat
Visit delicious.com.au for
more recipes from Matt.
 Audi Vorsprung durch Technik

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Introducing the new Audi Q7. Revolutionary connectivity,
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 In a
light

Phoebe Wood’s modern Italian dishes

welcome the new season, when easy eating
is in order. From kingfish crudo with a tangy
dressing, and tasty pizzas with pickled
toppings, to the affogato ice cream cake of
your dreams, these are the plates of summer.
PHOTOGRAPHY BRETT STEVENS STYLING KIRSTEN JENKINS

50 delicious.com.au
 RIGHT: prawn, lemon
thyme and tomato pasta
(recipe p 52). ABOVE:
grilled greens with
pecorino, garlic and chilli
OPPOSITE: radicchio
with herby buttermilk
dressing (recipes p 57).
Kingfish with
parsley and
preserved
lemon dressing
ENTERTAINING.

Three-cheese
& basil pizza
(recipe p 58).
WINE MATCH: YALUMBA
BAROSSA SHIRAZ
“Yalumba Barossa Shiraz – fruit-
driven, generous and moreish –
is perfect for spicy salami pizza.”
– Jessica Hill-Smith, winemaker

delicious.com.au 55
BOY OZ
“IF YOU’RE FEELING FANCY
AND OWN A MANDOLINE
(THE WORLD’S MOST
TERRIFYING KITCHEN
INSTRUMENT) THEN USE
IT HERE TO GIVE THE
POTATOES A LOVELY
LACY FEEL.”
 EXTRACT.

I HAVE ALWAYS believed Australia serves the sort of food that

brings people together – over coffee, over communal tables,
over all-day menus – and makes us all feel good.
There’s no ‘set menu’ for Australia. We’re up for anything
and open to change. We thrive on sushi one day, pasta the
next, fish and chips by the sea, octopus marinated Greek style,
yum cha on Sunday mornings.
Choosing the 100-odd recipes for this book has made me
take time to think about those magical elements that clicked all
those years ago, and how my own particular menu of ‘Australian
food’ came about and evolved. I stand by what I said about this in 2002: the best
restaurants in the world have a strong sense of place. They belong where they are.
Images and text from Australian Food by Bill Granger (Murdoch Books, $49.99).
Photography by Mikkel Vang.

@bill.granger

POTATO & FETA FRITTERS WITH a time, depending on the size of your pan
SMOKED SALMON & DILL OIL (this mixture should make 8-10 fritters).
SERVES 4 Cook on both sides until golden brown.
To make the dill oil, blend or whisk all the
500g desiree or other starchy potatoes ingredients.
1 small onion To poach the eggs, bring 5cm of water
2 eggs to the boil in a frying pan. Turn off the heat
2 tbs chopped mint and immediately add the eggs. To
3 tbs crumbled feta minimise spreading, break the egg directly
3 tbs plain flour into the water, opening the two halves of
1/ 3 cup (80ml) light-flavoured oil, to fry the shell at the surface so the egg slides in.
Cover with a tight-fitting lid and leave
DILL OIL undisturbed for about 3 minutes. The eggs
CASHEW SATAY
120g raw cashews
1/ 2cup (125ml) coconut milk
1 tsp each ground cumin, ground
coriander and ground turmeric
2 tbs kecap manis
1 tsp tamarind puree
PINEAPPLE & CUCUMBER RELISH
1 eschalot, finely chopped
1 Lebanese cucumber, diced
100g fresh pineapple, diced
1/ 2 tsp salt

2 cups loosely packed (50g) dill,
finely chopped
100ml olive oil
Zest and juice of 1/ 2 lemon
TO SERVE
8 eggs
125g sour cream
1 tbs ground sumac
250g smoked salmon or gravlax
1 lemon, cut into wedges
Peel and grate the potatoes and onion into
a colander, stir in a little salt and leave to
drain for 20 minutes. Squeeze out any
moisture with your hands.
Beat the eggs lightly and mix with the
potatoes and onion. Stir in the mint, feta
and flour. Season well with sea salt and
freshly ground black pepper.
Heat the oil in a large frypan. Add 2 tbs
fritter mixture to the pan and squash lightly
to make a 7cm pancake. Cook 2-3 fritters at
are cooked when the whites are opaque.
Remove from the pan with a slotted spoon
and drain on kitchen paper.
Serve the fritters topped with a little
sour cream, poached eggs, a sprinkle of
sumac and a drizzle of dill oil. Serve with
salmon or gravlax and lemon wedges.
GRILLED PORK CHOPS & CASHEW
SATAY WITH PINEAPPLE &
CUCUMBER RELISH
SERVES 4
Begin this recipe at least 12 hours ahead.
1 tbs each sesame oil and kecap manis
1 tsp each ground cumin, ground
coriander and ground turmeric
1 tsp agave syrup or sugar
1 lemongrass stalk, white part only,
bruised and roughly chopped
1 garlic clove, crushed
2cm piece fresh ginger, peeled, grated
4 x 260g each pork chops
2 tbs rice wine vinegar
Mix together the sesame oil, kecap manis,
cumin, coriander, turmeric, agave,
lemongrass, garlic and ginger in a
non-reactive dish to make a marinade. Add
the pork chops, stir to coat and leave to
marinate in the fridge for at least 12 hours.
To make the cashew satay, preheat the
oven to 180˚C and roast the cashews on a
baking tray for 8-10 minutes or until golden
brown. While still warm, mix in a blender
with the other ingredients to make a
smooth sauce. Leave to cool and then
store in an airtight container in the fridge if
necessary until needed.
To make the pineapple and cucumber
relish, stir together all the ingredients and
keep in the fridge until needed.
Heat a barbecue until hot and ready
to cook on. Lift the pork chops out of the
marinade and cook for 4-5 minutes on each
side until charred and cooked through.

delicious.com.au 63
EXTRACT.

Leave to rest for a few minutes, then serve

with the cashew satay and relish.

Summer chopped
salad with citrus
sesame dressing

chopped

roughly chopped

1/ 2 lime

ribbons

coriander leaves
For the chilli sambal, mix the chillies,
garlic, galangal, ginger and eschalot to
a paste in a small food processor or
mortar and pestle. Heat the oil in a frying
pan over medium heat and fry the paste
for 5-8 minutes until dark red and fragrant.
Add the chilli flakes and palm sugar and
stir to dissolve the sugar. Add the tamarind
paste and tamari and cook for a further
2-5 minutes until the sauce is thick. Remove
from the heat, add the lime juice and leave
to cool. This can be stored in the fridge for
up to a month.
To make the tofu scramble, heat the oil
in a large non-stick frying pan over
medium-high heat. Fry the garlic and
ginger for 1 minute, then add the spring
onions, curry powder, turmeric and
coriander and fry, stirring, for a further
minute. Crumble in the silken tofu and stir
to coat in the spice mixture – the tofu will
look like scrambled eggs.
Toss together the cabbage, cucumber
and herbs with the lime juice and a good
splash of olive oil. Season well.
 EXTRACT.

delicious.com.au 67
ONE-PAN DINNERS.

ONE PAN

Dominic Smith uses the very simple but

genius cooking hack of doing it all in one
pan. The dishes may be varied – pasta,
roast, bakes – but the idea is universal:
get smart to get the most flavour.
PHOTOGRAPHY BEN DEARNLEY STYLING KIRSTEN JENKINS
 Roasted chicken, fennel,
silverbeet and potato bake
OPPOSITE: pasta primavera,
leeks, zuchinni & ricotta
(recipes p 72).

WINE MATCH: YALUMBA

THE VIRGILIUS VIOGNIER
“This luscious white will
complement that fennel spice!”
– Jessica Hill-Smith, winemaker
70 delicious.com.au
“A SUPER-BRIGHT HERB
GREMOLATA INSTANTLY FRESHENS
UP THIS COMFORTING RISONI-
AND-MEATBALL NUMBER.”
ONE-PAN DINNERS.
 “CRUNCHY POPS OF GREEN
PLUS ZESTY LEMON EQUALS
ONE TASTY RISOTTO.”

Asparagus risotto with

preserved lemon and feta
 “THERE ARE SOME
DISHES THAT TAKE
ME BACK TO AN
EXACT TIME AND
PLACE IN MY LIFE.”

Barbecued lamb leg on a

brick with chimichurri (recipe
p 80). RIGHT: greens and
ricotta turnover (recipe p 78).
“COMFORT FOOD
IS ALL ABOUT
THE DISHES THAT
ARE CLOSE TO
YOUR HEART.”
Caramelised onion
and tomato tart
Rhubarb jam
doughnuts
EASY AS PIE

What’s more Aussie than a savoury pie?

Matt Moran serves the stellar favourite in
style, and makes flaky pastry flourish with
fillings that deliver the flavour.

WORDS CORINNE PARKES PHOTOGRAPHY NIGEL LOUGH STYLING KIRSTEN JENKINS

84 delicious.com.au
MATT MORAN.
“IT HAS TO be classic Aussie beef – and tomato sauce is
essential.” Matt Moran has a clear favourite when it comes
to pies, but is quick to point out the world of possibilities to
explore beyond beef. “Pies are easy to make, easy to eat and
perfect for showcasing seasonal produce.”
From a fresh take on fish pie to an easy cheesy snack,
Moran covers all the bases. Then there’s the lamb and harissa
– “the two flavours are a top pairing,” he says, “being a farm
guy who breeds lambs, I can’t go past it!” – and a “lighter,
more delicate” chicken curry with filo pastry. “Chicken curry
is right up there. A little bit of yoghurt on top of that one
would be good, too. And for another vegetarian hit, it’s got
to be the Moroccan spiced eggplant, a riff on shepherd’s pie.
It’s got all these big flavours, and the texture of eggplant is
perfect for a dish like this.”

@chefmattmoran

Moroccan spiced
eggplant with
cauliflower mash

MOROCCAN SPICED EGGPLANT
WITH CAULIFLOWER MASH
SERVES 4
1 (about 1.5kg), cauliflower, cut into
florets
500g potatoes, peeled and chopped
6 garlic cloves, 2 whole and 4 crushed
1/2 cup (125g) sour cream
Finely grated zest and juice of 1 lemon
200ml extra virgin olive oil, plus extra to
drizzle
3 eggplants, cut into 4cm wedges
2 tbs tomato paste
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
11/2 tsp each ground cumin, turmeric and
paprika
1 cup coriander leaves, roughly chopped
Place cauliflower, potato and 2 whole garlic
cloves in a saucepan and cover with cold
Salmon, leek & dill
pot pies
salted water. Bring to the boil over high
heat and cook for 20-25 minutes until
vegetables are tender. Drain well then
return to the pan. Add sour cream and half
the lemon juice, and mash until smooth.
Set aside, covered.
In 2 batches, heat 1/3 cup (80ml) oil in a
large wide frypan over a high heat. Add
half of the eggplant and cook, stirring
regularly, for 8 minutes or until lightly
golden and soft. Using a slotted spoon
transfer to a bowl and set aside. Repeat
with remaining oil and eggplant.
Heat remaining oil in a large deep frypan
over a medium heat. Add crushed garlic
and cook for 30 seconds until fragrant,
then add tomato paste, stirring constantly
for 1 minute. Add canned tomato,
chickpeas, cumin, turmeric, paprika and
lemon zest. Season, then add 1/2 cup
(125ml) water, stir to combine and bring to
the boil. Reduce heat to low and simmer
MATT MORAN.
for 10 minutes, stirring occasionally, or until
sauce has thickened. Return eggplant to
the pan, stirring to combine and cook for
a further 3 minutes or until warmed
through. Remove from the heat, stir
through coriander and remaining lemon
juice. Check seasoning.
Preheat oven grill to high. Spoon
eggplant mixture into a 6-cup capacity
(1.5L) ovenproof dish. Top with cauliflower
mash and drizzle over extra oil. Place on
the highest shelf and grill for 5-10 minutes
until golden. Serve immediately.
SALMON, LEEK & DILL POT PIES
MAKES 4
100g butter
1 leek, washed and thinly sliced
1 celery stick, finely chopped
1 garlic clove, crushed
1/4 cup (60ml) dry white wine
1 tbs plain flour
1 cup (250ml) pure cream
2 tsp wholegrain mustard
500g boneless salmon fillets, cut into
3cm pieces
Finely grated zest of 1 lemon and
juice of 1/2
1/4 cup dill leaves, chopped
2 frozen butter puff pastry sheets,
partially thawed
1 egg, lightly beaten
Preheat oven to 200°C (180°C fan forced).
Melt butter in a large non-stick frypan
over a medium heat. When butter starts to
foam, add leek, celery and garlic, and
season. Cook, stirring regularly, for
7 minutes or until soft. Add wine and
reduce by half. Stir in flour, scraping the
bottom of the pan with a wooden spoon
for 2 minutes, then gradually stir in cream
and mustard. Bring to the boil and cook,
stirring regularly, for 3-4 minutes until
slightly thickened. Remove from heat and
set aside to cool for 5 minutes. Stir through
salmon, zest, juice, dill. Check seasoning.
Meanwhile, place 1 puff pastry sheet
directly on top of another and lightly roll
with a rolling pin to create a double layer.
delicious.com.au 87
MATT MORAN.
Cut out 4 rounds 11/2 cm bigger than the
diameter of the dishes using. Place on
a tray and chill until needed.
Divide mixture among four 1-cup (250ml)
capacity ovenproof dishes. Brush the
outside edge with egg wash and place a
pastry round over the top. Press to seal
around edges. Brush pastry with egg wash
and sprinkle over salt flakes. Make a small
incision on pie tops, then place on a baking
tray. Bake for 25-30 minutes or until pastry
is golden and filling is bubbling hot. Set
aside to cool for 5 minutes before serving.
ZUCCHINI & CHEDDAR PIES
MAKES 4
500g (about 4) zucchinis, trimmed and
coarsely grated
2
1 /3 cup (200g) vintage cheddar, coarsely
grated
150g fresh ricotta, crumbled
2 long green shallots, finely chopped
1/4 cup each dill and flat-leaf parsley
leaves
2 eggs, lightly beaten, plus 1 extra for
egg wash
Finely grated zest of 1 lemon
4 frozen shortcrust pastry sheets,
partially thawed
2 tbs pistachios, finely chopped
Baby spinach leaves, to serve
Combine zucchini and 11/2 tsp salt flakes in
a large colander set over a sink and set
aside for 20 minutes.
Using your hands, squeeze liquid from
grated zucchini, then transfer to a clean tea
towel and wring tightly to squeeze out as
much liquid as possible. Place zucchini in
a large bowl and add both cheeses, long
green shallot, herbs, eggs and lemon zest.
Check seasoning and stir to combine.
Meanwhile, cut a 20cm round from each
pastry sheet. Place on a tray and set aside
to soften slightly.
Preheat oven to 200°C. Line 2 large
baking trays with baking paper.
Lay out pastry on a clean work surface.
Divide zucchini mixture among pastry
rounds and spread evenly, leaving a 5cm
border. Fold pastry border over to contain
the filling, leaving centre exposed. Crimp
88 delicious.com.au
the edges together and place on prepared
tray. Brush the pastry with egg wash and
scatter over pistachio. Bake for 25 minutes
or until pastry is golden brown. Serve with
baby spinach leaves alongside.
LAMB & HARISSA PIES
MAKES 4
2 tbs olive oil
1 onion, finely chopped
500g lamb mince
2 garlic cloves, crushed
3/4 cup (210g) tomato paste
2-3 tbs harissa paste, or to taste
1 tbs ras el hanout (Moroccan spice mix)
1 tsp sumac, plus extra
3 tsp dried mint
1/4 cup (35g) plain flour
11/2 cups (375ml) beef stock
2 frozen shortcrust pastry sheets, partially
thawed, cut in half diagonally
2 frozen puff pasty sheets, partially
thawed, cut in half diagonally
1 egg, lightly beaten
Heat oil in a large non-stick frypan over a
medium heat. Add onion and cook, stirring
regularly, for 5 minutes or until soft. Add
the mince and garlic, breaking up mince
with a wooden spoon, and cook for
7 minutes or until browned. Add tomato
paste, harissa, ras el hanout, sumac and
dried mint, and cook, scraping the bottom
of the pan with a wooden spoon, for 2
minutes. Stir in flour, then gradually add
stock, stirring continuously. Season and
bring to the boil. Cook, stirring regularly,
for 15-20 minutes until sauce has
thickened. Check seasoning then set aside
to cool completely.
Preheat oven to 200°C. Grease four
1-cup (250ml) capactiy pie dishes. Line the
base and sides of each dish with shortcrust
pasty and trim. Spoon in lamb mixture.
Cover with puff pastry, pressing edges
together with a fork to seal. Trim the edges
and lightly brush lids with egg wash.
Sprinkle with ground pepper and salt
flakes. Place on a baking tray and bake for
25-30 minutes until golden and crisp.
Serve immediately.
CHICKEN CURRY PIE WITH
GARLIC FILO
SERVES 4
1kg chicken thigh fillets
1 tbs curry powder
180g ghee
2 onions, thinly sliced
30 curry leaves, plus extra to scatter
2 tbs plain flour
11/2 cups (375ml) chicken stock
1/4 cup (80g) store-bought eggplant pickle
120g baby spinach leaves
2 tbs lemon juice
2 garlic cloves, crushed
1 tbs sesame seeds
8 filo pastry sheets
Preheat oven to 200°C. Place chicken on a
large oven tray and scatter over 2 tsp curry
powder. Season. Roast for 15 minutes or
until cooked through. Set aside to cool for
10 minutes, then chop into 2cm pieces,
reserving cooking juices.
Meanwhile, heat 1/4 cup (60g) ghee in
a large frypan over a medium-high heat.
Cook onions, stirring, for 7 minutes or until
soft. Add curry leaves and remaining 2 tsp
curry powder, and cook for a further
2 minutes. Sprinkle in flour and cook,
stirring constantly, for 1 minute or until a
sandy consistency. Gradually add stock,
stirring constantly and bring mixture to a
boil. Cook, stirring, for 5 minutes or until
thickened and smooth, then stir through
eggplant pickle. Add chicken, cooking
juices and spinach, and cook, stirring, for a
further 2 minutes or until spinach is wilted.
Remove from the heat and stir through
lemon juice, then check seasoning. Pour
into a 6-cup (1.5L) capacity ovenproof dish.
Heat garlic, sesame seeds and remaining
1/2 cup (125ml) ghee in a small pan over a
medium heat for 1 minute or until ghee has
melted and the garlic is fragrant.
Lay 2 sheets of filo on a clean work
surface. Brush with garlic and ghee
mixture, then scrunch together and lightly
place on top of a pie filling. Repeat with
remaining filo to cover completely. Scatter
over extra curry leaves and drizzle over any
remaining ghee. Bake for 30 minutes or
until filo is golden and crisp.
Food for
Feather and Bone’s
chicken liver pâté
(recipe p 94).
OPPOSITE:
Brendan’s lamb
rump with green
sauce (recipe p 92).
“WE’RE ON THE SIDE OF
FOOD PRODUCTION
SYSTEMS THAT FOSTER
SUSTAINABLE
BIODIVERSITY,
RESILIENCE AND
VITALITY IN SOIL,
PLANT, ANIMAL
AND HUMAN
COMMUNITIES.”
Jehan’s summer salad
with wagyu chuck
“They say three’s a crowd but not
in this instance! The trifecta of
flavours in this mud cake is
second to none.”
– Phoebe Wood
 “You could use plain
icing for the base
of this Black Forest
cake, but the chocolate-
and-cherry version
is pure magic.”
– Kirsten Jenkins
 TRAVEL
On your bike –
Rottnest Island awaits!
(p 110).
PHOTOGRAPHY SARAH HEWER
 ISL AND
A jewel in the Indian Ocean, Max Brearley heads west and dives into all that
Rottnest Island has to offer, from outstanding seafood and natural marvels,
to significant Indigenous history that runs deep.
PHOTOGRAPHY SARAH HEWER
 “THERE’S SHELTERED
BEACHES TO SWIM IN,
SNORKELLING ON
SHIPWRECKS, AND
SURF BREAKS.”
notable Fremantle supplier
Fins, beetroot confited,
raw and pickled.
At Pinky’s an all-too-
friendly quokka dubbed

delicious.com.au 113
 Exceptional coffee, whatever your style

SMART VERSATILITY SLEEK & SUSTAINABLE

Makes 5 cofee sizes Compact one-touch Over 25 blends of
with the touch of a design made with 54% sustainably sourced
single buton recycled plastic
INSIDER.

ON COUNTRY
 what a way to

E S C A P E
118 delicious.com.au
 “YALUMBA’S
HISTORIC GROUNDS
ALONE ARE WORTH A
VISIT – BUT REALLY,
IT’S ALL ABOUT
THE WINE.”

CLOCKWISE FROM LEFT: Yalumba vineyards. The Wine Room

entrance at Yalumba winery (inset). Historic buildings at
Yalumba. Vintners Bar & Grill’s Peter Clarke and Rami Heer
with delicious. South Australia editor Jessica Galletly. Barossa
Valley Cheese Company. La Dame Goats Cheese paired with
Yalumba Eden Valley Chardonnay (inset). Yalumba barrels.
Connolly, serves up Green Tangerine. And no trip to the
a vibrant menu Central Coast is complete without
“inspired by food of stopping in at The Boathouse Hotel CLOCKWISE FROM ABOVE: The Wild Flower Bar
& Dining’s Sean Connolly (left) and Bells at Killcare
the sun, from the Patonga, which offers pub-style dining,
owner Brian Barry with delicious. editorial director
Mediterranean to a fish and chip shop, and accommodation, Kerrie McCallum. Oysters at Broken Bay Pearl Farm.
Morocco”, and all with a beach-chic vibe – perfect for Bells at Killcare. The Wild Flower Bar & Dining’s mud
crab and oyster pearl paella paired with Yalumba
featuring local whiling away a sunny afternoon.
Barossa Bush Vine Grenache.

“FOR A LUXURY ESCAPE,

SET YOUR GPS FOR
BELLS AT KILLCARE.”
 DISCOVER

AUSTRALIA’S BEST
DRINKS NEWS,
REVIEWS AND
RECIPES...
NOW ON TAP!

MAKE LIFE DELICIOUS.

VISIT DELICIOUS.COM.AU/DRINKS NOW
I
f ever there was a time to get out and explore Australia’s country towns,
with their vast landscapes and rich agriculture, it’s now. And so with a spirit
of adventure, and two weeks of school holidays up our sleeves, we set off to
embrace the land in Moree, a small country town north-west of New South
Wales, right on the Gwydir Valley.
Our first night out of Sydney was spent at Willow Tree, smack bang in the
middle of cattle country. We stayed at the Willow Tree Inn, a boutique stay owned and
meticulously renovated by Sydney-based packaging tycoon Charles Hanna.
It’s nothing short of a luxurious country retreat for families with big appetites.
Every detail of this expansive accommodation and adjoining gastro pub, Graze,
has been immaculately considered to provide great comfort, with epic food offerings
to boot. Graze sits on one of the region’s best paddock-to-plate experiences.
The family’s Black Angus cattle property, Colly Creek, is nearby and, with a butcher on
site, you can stay, eat and fill your esky with red marbled souvenirs.

THE REGION
Located on the banks of the Mehi River, Moree sits where food crops are king.
The town is part of ‘the Golden Triangle’ (the other towns are Boggabilla and
Warialda) boasting fertile black soil made rich by the Gwydir River that flows through.
Here, sizeable crops of wheat, cotton and chickpeas are predominantly grown, as well
as being home to plenty of cattle, citrus and honey farms, and Trawalla, the largest

delicious.com.au 123
 “YAAMA GANU GALLERY IS
POPULAR FOR COFFEE AND
EXHIBITIONS OF INDIGENOUS ART.”
delicious.com.au 127
 FRANCE

MONACO
Venice CROATIA
Monte Carlo
ITALY Šibenik
Marseille Split
Florence/Pisa Dubrovnik
(Livorno) MONTENEGRO
Montpellier Adriatic Kotor
(Sète) Sea
SPAIN Rome Bari
Barcelona (Civitavecchia) Naples GREECE
Corfu
N Crotone (Kérkyra)
Mediterranean Messina
Sea Athens
Sicily (Piraeus)
Katakolon
Cruise Ionian
Overnight in Port Sea

NO KIDS | NO CASINOS | NO COMPARISON

138 747 VIKINGCRUISES.COM.AU
OR SEE YOUR LOC AL VIKING AGENT

Prices are per person, in Australian dollars, based on double occupancy, subject to availability and correct at time of printing. Price includes all advertised discounts and offers are subject to availability. Pricing based on: Mediterranean
& Adriatic Sojourn departing 3 March 2023. These offers are valid on new bookings made between 1 September and 30 November 2020 unless sold out prior. For full terms and conditions visit vikingcruises.com.au

A GUIDE TO
LONDON
my home,
where I’ve grown as a chef and
established myself. I first moved here
in 1998, as a young commis at Sir
Terence Conran’s restaurant at the
Michelin House on Fulham Road and
then opened my first restaurant,
Core, over three years ago. I have a
CLOCKWISE FROM TOP connection to the city because of the
LEFT: Borough Market; The journey I’ve taken, and I draw inspiration
Ritz, The Queen’s Guard
from its rich history, its character and vast
outside Buckingham
Palace; Tower Bridge; array of places to drink, eat and explore.
Smyth’s delicate dishes; Notting Hill is an iconic
picnic at Battersea Park.
neighbourhood with its colourful
architecture, antique shops, boutiques,
and bohemian community of artists and
creatives, some of whose art we feature
at Core, including Bridget Riley. Other
favourite places of mine are Battersea
Park, with beautiful views of the River
Thames and the Albert Bridge that lights
up at night, and of course Borough
Market, where you’ll see some of the
amazing producers, farmers and
PHOTOGRAPHY AFP, GETTY IMAGES, ISTOCK
fishermen we have in Britain.
Lunch at Restaurant Gordon Ramsay
is a must. It is the longest-running
three-Michelin star restaurant in the city.
The restaurant is sandwiched between the
Royal Hospital Chelsea, designed by Sir
Christopher Wren in the 17th century, and
the Chelsea Physic Garden, established in
1673 and home to 5,000 different plants.
You can’t come to London without
experiencing the tradition of afternoon
PASSPORT.
tea. The perfect place to go is The Ritz
or Claridge’s.
Dishes not to miss are a classic English
breakfast at The Wolseley, fish and chips
at George’s on Portobello Road, and a
Sunday roast at The Harwood Arms. In
addition to Restaurant Gordon Ramsay,
other favourite places of mine are British
classics such as Scott’s in Mayfair – one of
the oldest restaurants in London and
great for seafood – and Bentley’s for
oysters native to the British Isles.
Martinis at the Connaught Bar, which
boasts beautiful Art Deco, is a must. The
martini trolley and personally crafted
martinis are world famous. Other
not-to-miss sites are Columbia Road
Flower Market, Ronnie Scott’s for jazz,
Royal Albert Hall for concerts and
theatre, West End for amazing musicals
and the Royal Ballet. Museums to visit are
the V&A and Natural History Museum,
and for modern and contemporary art
galleries, head to Maddox Street where
you will also find high-end stores. My
other favourite place to shop is Conduit
Street, plus the famous Savile Row for
bespoke tailoring.
London is one of the most diverse
cities I have ever lived in. It’s vibrant – it
celebrates its heritage while having many
different cultures – making its gastronomy
scene one of the best in the world.
Whether it is food, art, history, culture or
fashion you enjoy, this city has it all.
delicious.com.au 129
NOVEMBER
2020
INDEX

74
STARTERS,
SIDES & LIGHT
MEALS
Beef carpaccio, horseradish & mojo verde “ONE-PAN DISHES,
cream ........................................ p 19 (FLIP)
Celery salad with vierge dressing (V).....p 79
LIKE THIS BAKED
Celery, fennel, candied macadamia and SALMON, OFFER
blue cheese (V)....................................p 44
Feather and Bone’s chicken liver pâté ..p 94
BIG FLAVOUR.”
Feather and Bone’s lamb long things – DOMINIC SMITH
(kofta) with yoghurt sauce ..................p 94
Greens and ricotta turnovers .................p 78
Grilled greens with pecorino, garlic and
chilli (V).................................................p 57
Jehan’s summer salad with wagyu Scallops, charred avocado, sweet corn,
chuck....................................................p 92 buttermilk ............................................p 26
Kingfish with parsley and preserved Sprout slaw (V).........................................p 79
lemon dressing....................................p 52 Summer chopped salad with citrus
Moreton Bay bug roll..............................p 28 sesame dressing (V) ............................p 64
Potato & feta fritters with smoked Tofu scramble with shredded cabbage &
salmon & dill oil ..................................p 63 chilli sambal (V) ...................................p 64
Radicchio with herby buttermilk Warm olives with vermouth, slow-cooked
dressing (V)..........................................p 57 herbs and chilli (V)...............................p 57
 INDEX.

26
SWEET THING
Affogato ice cream cake with Frangelico
‘ice magic’ ...........................................p 58
“AFFOGATO ICE
Banana, peanut butter and caramel mud CREAM CAKE WITH
cake................................................... p 100
Black Forest mud cake ........................ p 107
FRANGELICO ‘ICE
Caramelised honey almond slice...........p 46 MAGIC’ ADDS
Carrot & walnut mud cake .................. p 103
Lemon and buttermilk mud cake with
INSTANT FUN TO
cream cheese icing ......................... p 107 DESSERT.”
Mandarin white choc mud cake with
mandarin syrup ................................ p 104
– PHOEBE WOOD
Mango and lime meringue pie ..............p 66
Mango granita & passionfruit curd........p 26
Miso caramel brownies...........................p 66
Oat & tahini cookies ..............................p 40
Red velvet mud cake ........................... p 100
Rhubarb jam doughnuts.........................p 82
Salted chocolate & pecan mud cake.. p 103
Toffee apple and cream cheese
mud cake .......................................... p 100

OFFICIAL TEST KITCHEN SUPPLIER:

Our meat is supplied by Vic’s Meat (vicsmeat.com.au).
(v) denotes vegetarian recipe

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delicious.com.au 131
AGENDA.

ON THE AGENDA
Treat yourself to the latest must-have products, experiences and ideas from our
advertisers, from food-saving appliances to essential ingredients.

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shrubbing shoulders looking sharp

Embrace native Australian For emergency cheeseboards,
ingredients with Currong snacks or a simple treat, look for
Comestibles bush food products. individually packaged Castello
The chutneys and vinegar cordial Blue mini cheeses. Pair this sharp,
‘shrubs’ combine traditional creamy blue with crackers, honey
recipes with authentic flavours or fresh blueberries at your next
found in plants, herbs and fruits. summer picnic.
Visit: currong.com.au Visit: castellocheese.com

flavour saviour spice it up

Spice up your meals with S&B For a hit of zingy spice, try
Nanami chili paste. The Japanese Kewpie Sriracha mayonnaise.
seven spice mix contains yuzu The iconic creamy and tangy
peel, red chilli pepper, sesame condiment contains 25% sriracha
seed, black pepper, green onion, sauce for a chilli kick, perfect on
ginger and garlic, perfect for sandwiches, salads or drizzled
udon noodles, soups or salads. over rice bowls. Visit:
Visit: sbfoods-worldwide.com kewpiemayomadebetter.com.au

snack attack it’s all ripe

Ancient Grains Corn Thins make Go local with Delroy Orchards’
for a light, delicious crispbread Delcado premium Hass avocados,
with a moreish grain and nut base, grown in the pristine Pemberton
and pair effortlessly with sweet region of Western Australia for
and savoury combos. Elevate your over 30 years. Slather them on
snack with this versatile base your toast, dice into salads, or
perfect for all your favourite scoop straight into your mouth.
toppings. Visit: cornthins.com Visit: delcado.com.au

132 delicious.com.au
PRODUCE AWARDS
2020

2020 HAS BEEN the most
challenging time for
producers in the 15-year
history of the delicious.
Harvey Norman Produce
Awards. Deeply hampered
by bushfire, drought, flood
and then Covid, they
deserve to be recognised in
this special section.
There are many anecdotes to be told, from the team
handling deliveries in our test kitchens, to our judges,
who in various states of lockdown used their phones,
video calls and their home kitchens to judge produce.
I’d like to thank them for rallying to make the 2020
Awards happen. And to our partner Harvey Norman,
whose chairman Gerry Harvey believed in helping us
find a way to forge ahead with the awards. He refers to
himself as a ‘frustrated farmer’ and returns this year to
crash our Chef and the Butcher column. We visited our
butcher at Victor Churchill to watch our new ‘Produce
to You’ box get packaged up, full of award-winning
produce (now able to be bought direct), and delivered
to judge Colin Fassnidge’s house. Much banter ensued,
a few beers and a barbecue – with the fab recipes inside.
Meanwhile, our annual judges’ portraits were taken
remotely by celebrated photographer Hugh Stewart via
iPhone, no less! We all missed the togetherness from
our round table national judging, but perhaps 2020 has
offered the greatest opportunity to come together yet.
For the very first time, our readers will be able to join in
the virtual awards and cook-up that ensues. Join us on
October 26 at 7pm (AEDT) for a one-night only virtual
event where some of Australia’s top chefs will cook up
a storm using some of this year’s winning produce. Go
to delicious.com.au for more info. See you there!
PHOTOGRAPHY BEN DEARNLEY STYLING KIRSTEN JENKINS
Kerrie McCallum, Editorial Director
Follow me: @kerriemccallum @kerrie_mccallum
ED’S LETTER.
WELCOME
THIS HAS BEEN a year like
no other. Yet once again
Australian producers come
out on top.
The consequences of the
pandemic have been felt in
every Australian household,
but before Covid, our
producers were already
contending with the worst
drought and bushfires in living memory. Only to be
followed by devastating floods.
Even under these circumstances, the talent, hard
work and entrepreneurial spirit of our local producers
has delivered us top produce despite lockdowns and
restrictions. Our kitchen tables have never looked or
tasted so good, just when we needed it the most.
I have so admired how our producers have changed
their business models virtually overnight, to find ways
to deliver their delicious goods to the customer.
Recently, Anthony Puharich and I enjoyed a
barbecue with Colin Fassnidge. Believe me, when
my wagyu beef is in the hands, or tongs, of Colin
you want to make sure you didn’t eat breakfast. Just
sensational. We were all sharing what the year had
been like. Anthony and delicious. have created this
whole new direct-to-consumer business and we
enjoyed a Produce to You box over lunch.
Congratulations to every nominee and winner of
the 2020 delicious. Harvey Norman Produce Awards.
You are truly the best in the world.
Gerry Harvey, Chairman, Harvey Norman
PRODUCE
TO YOU
If all this talk about top produce has
you wanting a taste of the best, we have
great news! We’ve put together a box full
of award-winning products straight from the
Produce Awards to your door. Now’s your chance
to sample some of Australia’s best. To order
yours, head to delicious.com.au/producetoyou.
delicious.com.au 3
Guillaume Brahimi Danielle Alvarez Neil Perry

Christine Manfield Andrew McConnell Peter Gilmore

 PRODUCE AWARDS.

Matt Moran Colin Fassnidge

There was something different about this

year’s delicious. Harvey Norman Produce
Awards. Due to the pandemic, testing and
judging took place in isolation, and the
judges were photographed remotely by
the inimitable Hugh Stewart. The drive
to seek out the best ethical, sustainable
and innovative producers prevailed and
the result is nothing short of outstanding.
Turn the page for this year’s winners.
JUDGES’ PORTRAITS HUGH STEWART
STYLING KIRSTEN JENKINS

Alla Wolf-Tasker Shannon Bennett Maggie Beer

 WINNER

Fruit Forest Farm

Seasonal Tropical Fruit

Southern Forests
Honey Western
Australian
Jarrah Honey

Felds Farm Seasonal

Annual Vegetables

FROM THE EARTH

-WINNER-

A selection of seasonal ultra-tropical exotic fruit,

including jackfruit, abiu, breadfruit, durian and rambutan.

- GOLD MEDALLISTS -
Mountain Yuzu
Fresh Yuzu

Bloomfield Vanilla
Tucker Bush Fresh Bloomfield River Premium
Botanicals Native Thyme Natural Vanilla Beans

delicious.com.au 7
PRODUCE AWARDS. WINNER Nomad Farms Nomadic Pastured
Heritage Chook

Hamlet Pork Pastured

Berkshire Pork

FROM THE PADDOCK

-WINNER-

Macadamia-fed, regeneratively farmed, pastured

heritage Berkshire pork, grown and cut on-farm.

- GOLD MEDALLISTS -
“THERE IS A LOT OF GREAT
PORK IN AUSTRALIA BUT
FEW SIT AT THE TOP OF THE
LIST; HAMLET PORK DOES.”
– Danielle Alvarez

Arundel Farm
Sher Wagyu Lamb
F1 Black Label Beef

Fair Game Wild

Venison

Mottainai
Lamb

8 delicious.com.au
 WINNER

FROM THE SEA Bruce Collis

Seasonal Wild
-WINNER- Catch

A selection of seasonal King George whiting, calamari,

garfish and greenback flounder, caught using Collis’
unique and environmentally friendly method.

- GOLD MEDALLISTS -

“BRUCE COLLIS’ FISH IS

SOME OF THE MOST
West Coast
Cape Moreton PRISTINE FISH I HAVE
Octopus
Scarlet Prawns COME ACROSS.”
– Peter Gilmore

Tathra Oysters
5 Year Old Bistro
Grade

Shark Bay
Seafood’s Wild
Collison Reef Fish Scampi Caviar
Seasonal Wild
Catch (Coral Trout)
 BEST NEW PRODUCT
-WINNER-
CAPE MORETON SCARLET
PRAWNS, QLD
“Before you even taste these prawns you are already -WINNER-
salivating, they are a stunning-looking product. I would
actually forgo a lobster for one of these – that’s how
sweet and succulent they are.”
– Colin Fassnidge

-WINNER-

OUTSTANDING NATIVE PRODUCER

-WINNER-
LEILA NIMBADJA, MANINGRIDA
WILD FOODS, NT
“Maningrida Wild Foods mixes traditional cultural knowledge with
social enterprise. It follows the guidance of senior Gurr-goni Woman
Leila Nimbadja, who Ben Shewry and Gayle Quarmby describe as
a legend, saying her intelligence and deep knowledge of food and
country is second to none.”
– Kylie Kwong
 PRODUCE AWARDS.

OUTSTANDING FARMERS’ MARKET

-WINNER-
MULLUMBIMBY FARMERS’ MARKET, NSW
“For 10 years, the colourful weekly Mullumbimby Farmers’ Market has
celebrated the essence of its community and bountiful local food.
This vibrant authentic market resonates good health, sustainability,
PHOTOGRAPH TAKEN PRE-COVID

and abundance. Outreach activities, like the grow-your-own lunchbox

program, add further to the impact of the market.”
– Jane Adams, Australian Farmers’ Markets Association
-FINALISTS-
Alphington Farmers’ Market, VIC
Kiama Farmers’ Market, NSW

-WINNER-

-WINNER-

-WINNER-

delicious.com.au 11
PRODUCE AWARDS.

OUTSTANDING INNOVATION,
SUSTAINABILITY AND COMMUNITY
-WINNER-
PROVENIR, VIC
“Livestock processed on the farm is the best way to go. It puts the
farmer in control of the stress of the animal, which in turn creates
amazing meat. Provenir has created a sustainable model that is
great for animal, environment and, most importantly, taste.”
– Neil Perry

-WINNER-

-WINNER-

-WINNER-

IN THE BOTTLE
-WINNER-
VOYAGER CRAFT MALT, NSW
“Voyager Craft Malt grows artisanal malts from
seasonal grains. Its program is at the pinnacle of
innovation – the craft beer industry is richer for
Voyager’s work, unlocking innovation and new frontiers
for brewing in Australia. Voyager has a firm hand on
regenerative and environmental practices that elevate
the product beyond all others.”
– Mike Bennie

12 delicious.com.au
 PRODUCE AWARDS PARTNERSHIP.
1

TOP
GEAR
Prep best-in-class produce with our
edit of appliances that will bring out
the best flavours, chill to the perfect
temp, extract essences and mix like
pro. And in classic stainless-steel, 2
these hard-working kitchen tools
also look the business.

8
1. Breville Bluicer BJB615SHY, $599
2. Hisense HR6BMFF519B 6-star 3
fridge, $1699 3. Kenwood KVL8300S
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4
 FARM TO

14 delicious.com.au
 THE CHEF, BUTCHER & FARMER.

“IT’S IMPORTANT FOR

US TO WORK WITH
THE BEST PRODUCERS
AND FARMERS IN THE
COUNTRY.”
GERRY HARVEY

Barbecued chermoula chicken

(recipe p 21). OPPOSITE (FROM
LEFT): Colin Fassnidge, Gerry
Harvey and Anthony Puharich.
 THE CHEF, BUTCHER & FARMER.

Anthony Puharich works behind

the scenes at his iconic Victor
Churchill shop. OPPOSITE:
Colin serves up lunch.

delicious.com.au 17
18 delicious.com.au
THE CHEF, BUTCHER & FARMER.
Barbecued rib eye
cutlets, zucchini
salad & chilli aioli

“IT’S CHEF-QUALITY PRODUCE [DELIVERED]
TO PEOPLE’S HOMES.” COLIN FASSNIDGE
BARBECUED CHERMOULA
CHICKEN
SERVES 4
1.6kg whole chicken, into 8 pieces
700g oxheart or heirloom tomatoes,
roughly chopped
1 tsp cumin and coriander seeds,
toasted, crushed
1/ 2 cup (60g) pitted green olives, roughly
chopped
1 lemon, cut into wedges to serve
CHERMOULA MARINADE
2 garlic cloves, crushed
1 tsp each smoked paprika, cumin
seeds, ground pepper, chilli flakes and
ground coriander
Juice and zest of 1 lemon
1/ 2 cup (125ml) extra virgin olive oil,
plus extra to drizzle
1 bunch each coriander and flat-leaf
parsley leaves, roughly chopped
For the chermoula marinade, place all
ingredients with half of the herbs in a food
processor and whiz to a rough paste.
Season to taste. Transfer marinade to a
large bowl, add chicken and toss to coat.
Marinate in the fridge for 1 hour or, if time
permits, for 4-5 hours.
Preheat a lightly greased barbecue with
a lid or chargrill pan to medium-high. Cook
chicken, skin-side down, for 3-4 minutes
on each side until charred. Reduce heat to
medium, close barbecue lid and cook,
turning occasionally, for a further 20-25
minutes (cover the chicken with aluminium
foil if using a chargrill pan), until cooked
through. Alternatively, preheat the oven to
200°C and place chicken on a baking tray
lined with baking paper and roast for
20-25 minutes until chicken is cooked.
Combine tomato, cumin and coriander
seeds, olive and remaining parsley and
coriander into a bowl, season to taste and
drizzle with extra olive oil.
Arrange chicken on a platter, and serve
with tomato salad and lemon wedges.
BARBECUED RIB EYE CUTLETS,
ZUCCHINI SALAD & CHILLI AIOLI
SERVES 4
900g small desiree potatoes
1/4 cup (60ml) extra virgin olive oil,
plus extra to drizzle
2 jalapeno, seeds removed, finely
chopped
Juice of 1 lime
1/ 3 cup loosely packed flat-leaf parsley,
finely chopped
2 x 500g beef rib eye cutlets,
French trimmed
3 small (350g) zucchinis, peeled into
ribbons
CHILLI AIOLI
2 large red chillies
1/ 2 cup (150g) whole egg mayonnaise
1/4 tsp smoked paprika
Preheat a lightly greased barbecue or
chargrill pan to medium-high. Place the
potatoes on a sheet of foil and drizzle with
extra olive oil. Wrap to enclose and place
on the barbecue. Close the lid and cook
for 50-55 minutes until potatoes are
completely cooked through.Alternatively
preheat the oven to 220°C and place
potatoes on a baking tray. Roast for 50-55
minutes until cooked through.
Meanwhile, for the chilli aioli, add the
chillies to the barbecue and cook for 4-5
mins until blackened and charred. Try not
to open the lid too much or the heat will
escape from the potatoes. Set chilli aside
to cool, remove tips then whiz in a food
processor along with the mayonnaise and
paprika, season to taste. Set aside.
To make the jalapeno salsa, combine
jalapeno, lime juice, parsley, oil and season
to taste. Set aside.
When the potatoes are cooked, increase
THE CHEF, BUTCHER & FARMER.
barbecue heat to high. Add the steaks and
barbecue for 4-5 minutes on each side for
medium-rare, or until blackened and
cooked to your liking. Rest for 10-15
minutes before serving.
Place the zucchini in a bowl with the
jalapeno salsa, season to taste and toss to
combine. Arrange steaks on a platter with
the zucchini salad, potatoes and chilli aioli.
Serve immediately.
GRILLED PORK, MARJORAM
BUTTER, QUKES & WATERCRESS
SERVES 4
4 x 330g pork cutlets, skin removed,
French trimmed
250g Qukes, thinly sliced widthwise
60g picked watercress leaves
1/4 cup (60ml) extra virgin olive oil
Zest and juice of 1 lemon, plus extra
halves to serve
MARJORAM BUTTER
200g unsalted butter, softened
1 bunch marjoram, leaves picked,
roughly chopped
1 tbs baby capers, finely chopped
For the marjoram butter, place all
ingredients with the lemon zest in a food
processor and whiz until herbs are finely
chopped and incorporated well into the
butter. Season to taste. Set aside at room
temperature until ready to use.
Preheat a lightly greased barbecue or
chargrill pan to medium-high heat. Add
the pork cutlets and barbecue for
3-4 minutes on each side until charred
and cooked through. Allow pork to rest
for 5-6 minutes before serving.
Combine Qukes and watercress in a
large bowl, season to taste and dress with
olive oil and lemon juice. Slice pork into
thick pieces. Top with marjoram butter
and serve with watercress salad and
lemon halves.
delicious.com.au 21
THE CHEF, BUTCHER & FARMER.

Grilled pork,
marjoram butter,
Qukes & watercress
(recipe p 21).
“[PRODUCE TO YOU BOXES]
WILL MEAN PEOPLE CAN EAT
BEST-QUALITY PRODUCE.”
GERRY HARVEY