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.
I RETURNED TO Italy for the first time in a while, and fell in love with the country all over again – as I hope you do with this month ’ s special Italian issue. My foodie hit list was guided by readers and contributors making brilliant recommendations in real time on Instagram as I moved around. Lake House ’ s Alla Wolf-Tasker spotted my post from Milan and recommended I try the risotto alla Milanese at Ristorante da Giacomo (“just opposite” from where I was standing, she said from the other side of the world). A restaurateur friend from Brisbane pointed me towards Ravello 18, “the best spot in the city”, and the gnocchi did not disappoint. Our contributor Silvia Colloca is another expert on Milan, having grown up…
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FATHER’S DAY FATHER’S DAY LUNCH Sfincione with cavolo nero, speck and pecorino, p 76 Tyrrell’s Belford Single Vineyard Semillon 2009 Mussel & artichoke cavatelli, p 118 Pierro Chardonnay 2013 Ricotta cheesecake with roasted blueberries, p 124 Lillypilly Noble Blend Family Reserve 2008 “What’s not to love about a culture that can indulge a serious sweet addiction from espresso o’clock to biscotti hour?” Shannon Harley, managing editor TREAT YOURSELF PASTICCERRIA AT HOME Espresso madeleines, p 108 Torta di riso (rice pudding cake with pine nut praline), p 28 Gluten-free pistachio amaretti morbidi, p 127 “This riesling will make the sauce for the polpette sing, while a fruity, peppery shiraz matches spicy chorizo. To finish, this luscious semillon matches the gelato beautifully.” John Casella, managing director, Casella Family Brands VIVA…
INSTA OF THE MONTH #MAKEITDELICIOUS Christmas in July! (Valli’s Kitchen Diary, July 15, p 68 ) Valli’s boned and rolled turkey, green beans with pomegranate, the best roast potatoes and marinated red cabbage slaw. Served with my own gluhwein. @ceinwenj birthday bake I needed to find the perfect cake for my mum’s 60th. I tried out the stout chocolate cake with butterscotch sauce (Wicked, July 15, p 82). Yum! Rebecca Lemm one-pot wonder Colin Fassnidge’s pot-roast chicken (Entertaining, July 15, p 67) is perfect for a winter’s day. Alison Umpleby yes marco! Thanks to Vic’s Meat Market for hosting Marco Pierre White, who did a Q&A while cooking a delicious skirt steak. Dinner cooked by Marco – my life is complete. @jeanstravels Duncan Welgemoed’s chocolate & spearmint caramel…
SILVIA COLLOCA SILVIA TAKES OVER SINCE JOINING DELICIOUS. AS A REGULAR CONTRIBUTOR, @SILVIACOLLOCA HAS BROUGHT THAT LITTLE TOUCH OF ITALY, SHOWING US HOW TO MAKE EVERYTHING FROM SILKY PASTAS AND COMFORTING SOUPS TO THE BEST BREADS AND CAKES. TO CELEBRATE HER LOVE AFFAIR WITH THE FOOD OF HER MOTHER COUNTRY, SILVIA WILL BE TAKING OVER OUR INSTAGRAM ON SEPTEMBER 2, SHARING SOME FAVOURITE SNAPS FROM HER ITALIAN-INSPIRED CUCINA. IT WILL BE AMORE! VALLI’S VENICE PHOTO ALBUM Stay connected to our Facebook page to see more travel snaps from Valli’s recent trip to Italy’s floating city of Venice, where she hosted an idyllic week-long cooking school – highlights include Rialto Market tour and fresh seafood recipes. Plus, download our new enhanced App for exclusive digital recipes. SHARE AND WIN! Exciting news…
Tutti a tavola ! Join us for our first-ever Italian party as we celebrate our annual Italian issue at Sydney’s favourite fine-dining ristorante , Otto on Cowper Wharf, Woolloomooloo. The Italians created the art of aperitivo, so you’ll get the party started true to style being serenaded by an accordion player while sipping on Otto’s barrel-aged negroni, a sparkling Aperol spritz or a bellini as platters of antipasti get you in the mood for chef Richard Ptacnik’s traditional shared feast. The menu includes a bright crab and tomato pasta, meltingly tender porchetta and Italy’s greatest contribution to the world (up there with Andrea Bocelli and Sophia Loren)... tiramisu! Italian wines will flow all night long and Otto will make sure the feasting continues, giving every guest a goodie bag to…
