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.
THIS MONTH WE CELEBRATE a special milestone – 10 years of the delicious. Produce Awards. Delicious. has long championed the best Australian produce and the people behind it, and we’re proud to present the winners for 2015 in this issue. Our national judging panel has decided on the country’s top offerings from the sea, dairy, paddock and earth (p 19), along with great ideas on how to cook with the winning produce (p 82). In fact this entire issue celebrates our vast country, from the first glimpse of Peter Gilmore’s anticipated new venue, Bennelong, and dishes to match; Matt Moran’s fresh and easy entertaining menu; and Jill Dupleix’s clever recipes designed to reduce kitchen waste (her pasta that‘s not pasta is genius!). We’ve included a guide to Victoria’s spectacular Mornington…
BEST BRUNCH DECADENT BRUNCH Miso croque madame, p 119 Stone Pine Distillery Finger Lime Vodka Bloody Mary Buckwheat pancakes with roasted rhubarb & grapes, p 94 2012 Seppelt Original Sparkling Shiraz French toast with cinnamon sugar pangrattato , p 106 Amaro Montenegro Spritz “Surprise your guests with this nourishing dinner party that finishes strongly with a healthy Snickers bar” Phoebe Wood, senior food editor HEALTHY EATING LIGHTEN-UP DINNER PARTY Labneh & green beans with whey dressing, p 106 Spiced salmon with coconut & cashew cauliflower rice, p 93 Paleo Snickers bars, p 94 “Comfort food doesn’t need to be boring, and neither do the wine pairings. Each of these come from a unique terroir and are made by boundary-pushing innovators.” Matt Swieboda, sommelier Love Tilly Devine and Waterman’s…
BEHIND THE SCENES PRODUCE AWARDS 2015 JOIN US AS WE CELEBRATE THE 10TH ANNIVERSARY OF THE DELICIOUS. PRODUCE AWARDS. WE‘LL BE SHARING THE LATEST PHOTOS AND VIDEOS USING #PRODUCEAWARDS FROM THE AWARDS EVENT AT PETER GILMORE‘S NEW BENNELONG RESTAURANT AT SYDNEY OPERA HOUSE. PLUS, SEE WHAT THE JUDGES GOT UP TO DURING TWO DAYS OF NATIONAL JUDGING, WHERE THEY TASTED THE BEST PRODUCE FROM AROUND THE COUNTRY. FIND THE EXCLUSIVE VIDEO@DELICIOUSAUS. DARREN TAKES OVER For our special 150th celebration dinner at Quay, Darren Purchese from @burchpurchese wowed us with a specially created delicious. chocolate bar complete with silver popping candy. This month, get prepared for a serious sugar high as @burchpurchese takes over the @deliciousAUS Instagram and shares some of his latest dessert creations. Follow along on August 19, as…
INSTA OF THE MONTH #MAKEITDELICIOUS Happy 150 issues @delicious! Thanks for all the great treats! #makeitdelicious #cooking #milestone #delicious150 @chefmattmoran b’stilla got it I made Matt Wilkinson’s pumpkin b’stilla with beetroot & yoghurt sauce (July 15, p 98) on Saturday for a good friend who appreciates good food. Absolutely fantastic and the beetroot yoghurt is a perfect accompaniment, even my husband described it as damn good! Carmel Mitchell it’s a keeper 150 issues and I’ve never missed a single one, congratulations delicious.! Pat Hamilton-Smith #inspiration The Vin Santo & pear chocolate nemesis tart (Jamie Oliver, July 15, p 116) looks so good! I wonder if Jamie was inspired by the nemesis chocolate cake invented at The River Cafe where he trained? I’ve had it there, it was the best…
Thanks for the past 150 issues, I can’t wait to cook some of the recipes out of the next 150 issues. I think delicious. magazine is such a great gift idea to give to novice cooks, part-time entertainers and the regular dinner party throwers – there’s a recipe for everybody. Leanne Jennings, via Facebook ED’S NOTE: Congratulations, Leanne! You’ve won a Furi Classic Gift Set, which includes a paring and cook’s knife. For details and stockists, visit: furiglobal.com/au Send your emails to delicious@newslifemedia.com.au or write to us at Locked Bag 5030 Alexandria NSW 2015. delicious. reserves the right to edit reader letters.…
Sydney’s stunning Quay restaurant was the ultimate birthday party setting to celebrate our 150th issue in style. The occasion brought loyal readers together with long-time contributors, chefs and supporters to celebrate the history, and to toast to the future, of delicious. Charles Heidsieck Champagne got the party started, before a first course of Manjimup truffles, raw beetroot and cultured cream. “It was great to have our readers there,” said Editor-in-Chief Kerrie McCallum. “They’ve been with us the whole way, and they loved meeting Matt Preston and Silvia Colloca.” Chef Peter Gilmore’s menu included a textural ‘surf ‘n’ turf’ of pig jowl with scallop, followed by Flinders Island saltgrass lamb with native greens and smoked oyster crackling for that savoury hit, all paired with wines by Adelaide’s Shaw + Smith. Matt…
