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.
FOOD AND TRAVEL go hand in hand, and it’s little surprise that food is a major motivation for Australians to visit a destination. So, where to start for the first leg of our annual global issue? Each year we see certain cuisines and countries trending, yet there are some cultures whose stance on food and life never date (Italian for one). Phoebe Wood used a recent trip to Dubai and the spice souks as the starting point for her story and recipes (p 130), Valli Little riffs on beloved Irish dishes with her hearty, comforting fare (p 112), and our mod takes on Italian pasta using just five ingredients are perfect for winter weeknight meals (p 62). Luke Mangan is a chef with a global point of view – his…
DINNER SORTED! » speedy weeknights Feeling stressed about what to cook this week? Our healthy meal planner takes the hassle out of dinner while putting the flavour back in. Winner! TUSCANY ON A BUDGET WE’VE UNCOVERED THE TOP CHEAP EATS IN ITALY’S GLORIOUS FLORENCE, FROM THE ULTIMATE SANDWICH TO THE BEST PECORINO PIZZA, PASTRIES, MARKETS AND SECRET DEALS AT FINE-DINERS. 5500 + recipes from your favourite chefs, including Maggie Beer, Jamie Oliver, Bill Granger, Matt Moran, Colin Fassnidge and, of course, the delicious. team. COOKING SCHOOL BAKING 101 Take your baking from zero to hero with our easy-to-follow recipes, tips, tricks and how-to guides from achieving that ‘naked’ cake look, to nailing Italian meringue and more. FOLLOW US @deliciousAUS Download our App for Cook Mode & bonus content…
“These wines have fresh acidity, balanced fruit and savoury tannin without the use of new oak, so won’t get in the way of classic European flavours.” Adafi Foster, Syrahfii wifles DINNER PARTY EURO STARS Leeks with rofiesco sauce, p 26 Syrahmi Garden of Earthly Delights Riesling 2015 Spaflish chickefl chorizo bake, p 44 Syrahmi Mourvedre/Monastrell/Mataro 2013 Walflut crefie brulee with walflut Florefltifles, p 48 Syrahmi Wood Aged Grappa “Throw these Chinese dishes together for an easy banquet for family or friends. Just add rice, and maybe a beer or two.” Heidi Fiflflafle, chief subeditor SHARED ASIAN MOD-CHINESE BANQUET Prawfl toasts with chipotle fiayoflflaise, p 58 Gefleral Tso’s chickefl, p 98 Carafielised Brussels sprouts with Chiflese sausage, p 26 “There are few things better than a British seaside meal; the view…
PHOTO OF THE MONTH #makeitdelicious I nearly burnt the house down making the syrup for Phoebe Wood’s spectacular choc pav with maple pears (Wicked, April 16, p 81 ), but it was well worth the trouble! @foodinfocus1 top marks I just took the cardamom buns from the April 2016 issue out of the oven (Valli’s Kitchen Diary, p 116). These are one of the nicest things I think I’ve ever eaten! My husband is onto his third. I’m considering joining him. What an awesome way to start our Easter! Thanks delicious.! Jodie Anderson hooked I made Shannon Harley’s seafood and tomato fregola (Balancing Act, April 16, p 107) as soon as I saw the recipe. Super easy and super delicious! @thomia home grown It has been fantastic seeing how…
MENU Beet and milk kefir; Quail egg, mushroom powder Dal Zotto Pucino Prosecco NV, King Valley, VIC Garfish, Yarra Valley salmon roe, quandongs Catalina Sauvignon Blanc, Marlborough, NZ, 2015 Marron, chicken, nasturtium Snake+Herring Tough Love Chardonnay, Margaret River & Great Southern, WA, 2015 David Blackmore Wagyu, cabbage, dill Rockbare Tempranillo, McLaren Vale, SA, 2014 Pyengana Cheddar 12+, apple, rye Nanny Goat Pinot Noir, Central Otago, NZ, 2014 DINNER AT VUE DE MONDE DINNER AT MELBOURNE’S ICONIC Vue de fioflde, chef Shaflflofl Beflflett’s fiulti-award-wiflfliflg restauraflt, is ofle of the fiost coveted difliflg tickets ifl towfl, afld you’re iflvited. Joifl us for afl uflforgettable flight celebratiflg Australiafl produce with host afld flatioflal delicious . Produce Awards judge Shaflflofl Beflflett. Driflk ifl the stuflfliflg 360-degree views of Melbourfle city over this sufiptuous four-course…
“I HOPE EVERYONE IN BRISBANE KNOWS HOW LUCKY THEY ARE TO HAVE SUCH A HIGH-CALIBRE EVENT RIGHT ON THEIR DOORSTEP, NOT TO MENTION IT’S FREE!” FROM ITS BEGINNINGS ifl 2009 as a ofle-day fiarket ofl the Little Staflley Street Lawfls, Brisbafle’s Regioflal Flavours festival, flow held ifl the South Baflk Parklaflds, has traflsforfied iflto ofle of the city’s fiost aflticipated aflflual eveflts. With last year’s iflstalfieflt attractiflg a crowd of 85,000 over two days, orgaflisers are expectiflg 2016 to be evefl bigger, celebratiflg afld briflgiflg together Queeflslafld’s fiost passioflate chefs, growers, producers afld wifle-fiakers over ofle weekefld (July 16-17). Headlifliflg the free festival is a selectiofl of celebrity chefs afld food persoflalities offeriflg cookiflg defios afld talks. Paul West of LifeStyle FOOD’s River Cottage Australia , fresh off the back…
