delicious Australia - May 2020

MAY
MENUS
NOURISHING STAPLES
ULTIMATE COMFORT
AUTUMN SHOWSTOPPERS
Pumpkin cake
with Marsala
ricotta cream
Roast carrots, dill, maple, harissa and
hummus, p 72
~
Potato, white bean and kale soup,
parmesan sourdough, p 78
~
Burnt butter, almond and
honey cake, p 96
Fried green tomatoes, p 63
Jordy Kay Chardonnay 2019
(Seymour, Victoria)
~
One-pot lamb shank, black olive
and chilli pasta bake, p 57
Ravensworth Sangiovese 2019
(Hilltops, NSW)
~
Blueberry and lemon
curd crumble, p 105
Logan Moscato 2018 (Orange, NSW)
Radicchio and pear salad with
blue cheese and walnuts, p 86
Grant Burge East Argyle Pinot Gris
~
Duck rotolo with rainbow chard
and egg yolk, p 20
Grant Burge Summers Chardonnay
~
Pumpkin cake with
Marsala ricotta cream, p 46
Grant Burge Pinot Rosé
“When I’m feeling weary (I think we all are
at the moment) food is where I turn first. We
all know that soup is good for the soul, but so
are roast carrots – especially when they are
sticky with maple and served with punchy
harissa. And for real, sweet-tooth-approved
nourishment, this flourless burnt butter,
almond and honey cake is unbeatable.”
Corinne Parkes,
delicious. Subeditor
“Comfort and familiarity go hand in
hand for me. Therefore I am reaching
for the everyday favourite wines, easyto-drink
crisp whites and soft, juicy
reds. This menu cries out for bright,
lively wines, of both colours, to cut
through some of the richness. Go for
a racy chardonnay and an Italian red.”
Mike Bennie, Drinks Writer
“A pinot gris is a great place to start for
this menu – it has a delicate balance
of taste and texture to match the bold
flavours in the salad. Everyone’s first
reaction is to pair duck with pinot noir,
but chardonnay is a fantastic match,
with its depth of flavour. And why not
match this sophisticated dessert with
a rosé featuring red fruits and wild
strawberries: a creamy mouthfeel and
dry finish to balance the indulgent
Marsala ricotta cream. More please!”
Craig Stansborough,
Chief Winemaker, Grant Burge
12 delicious.com.au