delicious. magazine celebrates good food and the people who produce it, from renowned international chefs and food-lovers around Australia. Inside each issue you’ll find achievable recipes that work every time, plus inspiration for foodie travel.
MY DREAM IS TO be able to linger longer in my kitchen. The reality of a busy life, juggling two young children and work sometimes makes it difficult. When it comes to cooking and entertaining, who doesn’t have a need for speed these days? I always start the year with good intentions to expand my horizons, including my recipe repertoire, but as life gets faster, it’s easy to fall into a rut to save time. More than ever, we’re looking for impressive food that’s on the table in a flash and this issue, filled with shortcuts, hacks, cheat’s and time-trial recipes, comes to the rescue. Shannon Bennett’s anecdotes on how he cooks for his six children AND runs a successful restaurant business Monday to Friday are full of inspiration (p…
FINDING AUSTRALIA’S BEST » burgers, noodles + more Want to know where top chefs, food writers and reviewers love to feed? Matt Preston, Christine Manfield, Shannon Bennett and all our food experts spill on the best places to eat and drink their favourite things all over Australia. SUPER WHAT? WE REAVEAL 2016’S ULIKELY NEW LINE-UP OF SUPERFOODS AND HOW TO UES THEM. GLOBETROTTERS INSIDER FOOD GUIDES FOR ALL THE HOT DESTINATIONS, INCLUDING ANTHONY PUHARICH’S TOP FOOD MARKETS FROM AROUND THE WORLD. ENTERTAINING SET THE SCENE Our team of stylists have all the tips and tricks you need to update your table for 2016, including how to inject the year’s hottest trend – Pantone Colour(s) of the Year, Serenity and Rose Quartz into your home. 5500 + recipes from your favourite…
PHOTO OF THE MONTH #MAKEITDELICIOUS First day of my @deliciousaus subscription and I’m cooking from it! My version of the buckwheat, pomegranate & roasted carrot tabbouleh (Guest Chef, Feb, p 64 ). @tabletonic double take I wanted to let you know I loved the article in the Febuary 2016 issue on Gordon Ramsay (Profile, p 39). It was a great read as it gives you a bit of an insight into what he’s like. I met him once in Sydney and he certainly does have a presence about him – quite intimidating. Until you talk to him, and find he’s absolutely lovely. Alison Umpleby like a prayer For the love of God, someone make me Matt Moran’s Gaytime trifle (Matt Moran, Dec15/Jan16, p 128) this Xmas! @ishipishy golden years…
So excited that my first delicious. magazine (Feb) for 2016 turned up in the mail! I enjoyed reading it with my morning coffee today and I’m so motivated to start growing my own sprouts now I know how easy it is (Mike McEnearney, p 44). Plus I have big plans to make the braised chickpea stew with lamb, eggplant and grains (Exclusive Extract, p 129) for dinner tomorrow night. This issue is so on point! Louisa Lanyon, via Facebook ED’S NOTE: Congratulations, Louisa! You’ve won an EasiYo prize pack which includes two yoghurt makers and plenty of yoghurt starter sachets. For more information, visit: easiyo.com.…
“We enjoy food as much as wine, so it’s important to have the balance of flavours and structure within the wine match perfectly with different cuisines.” Andrew Calabria, Calabria Family Wines sales and marketing manager FRENCH CHIC BISTRO STYLE Beetroot, fennel & rhubarb salad, p 105 Calabria Cool Climate Tumbarumba Pinot Noir 2015 Steak frites with seaweed butter, p 29 Three Bridges Shiraz - Barossa Valley 2015 Plum clafoutis, p 110 Three Bridges Botrytis Semillon 2013 “Hold onto summer with fresh, vibrant wines that segue to easy-going autumn dinner parties. Don’t be afraid to give the young reds a chill, too.” Mike Bennie, drinks writer QUICK CASUAL FAST ALFRESCO Torn peach, mozzarella, rocket & radicchio salad, p 102 The Other Wine Co. Grenache 2015 Quick tomato & salami pizzas, p…
WE’RE HEADING TO TASMANIA! delicious. is buzzed to be teaming up with co-head chefs Glenn Byrnes (ex-Taxi Dining Room and Garagistes) and Christian Ryan (ex-Property of: Pilgrim) at Aløft, who’ll be bringing their seasonal touch to bear on an exclusive menu at the waterfront restaurant. Part of Hobart’s booming food scene, Aløft focuses on local produce and simplicity: “We use ingredients from small producers like Provenance Growers and Weston’s Farms,” says Ryan. “The four-course menu will be fresh and light with plenty of flavour to celebrate late summer, paired with a mix of local, international and natural wines chosen by ex-Ethos sommelier Alice Chugg.” Think the last of the season’s tomatoes, stone fruits and locally-caught seafood with a broad pan-Pacific influence. Don’t miss out, book now! WHERE Aløft, Brooke…
