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.
COMFORT FOOD MEANS many things. It triggers memories, happiness, connections with cities you’ve visited, moments with family and favourite dishes. It can be both hearty and healthy (an immune-boosting chicken soup, p 90) or ridiculously decadent (a maple syrup pumpkin pie, p 120). For me, Phoebe Wood’s chicken parmigiana soup on our cover sums up what I want to eat right now – there has to be some benefit to the colder months, and this is it! Likewise Colin Fassnidge’s ham and cheddar pie (p 40), Guillaume Brahimi’s fish pie (p 83), Matt Moran’s slow roasts (p 110), Silvia Colloca’s easy bakes (p 72) or Valli Little’s perfect puddings (p 94). To many, including Melissa Leong, comfort and winter also means escape – she takes on Sri Lanka with photographer…
PHOTO OF THE MONTH #makeitdelicious I made the Gin & Tonic Tart with Candied Lemon from the May 16 issue (Wicked, p 85 ) with my very own lemons! The perfect Mother’s Day treat for my mum. @gginamax full plate Wow, there’s barely a recipe in the May 2016 issue that hasn’t got me excited! I can’t wait to start cooking, and I love the article on Oman. I lived there for more than 5 years, and have visited Sayq Plateau. Stunning place. Thank you delicious. Angie Mcfie cover girl The May 2016 issue of delicious. magazine is one of my favourite covers so far! Well done @deliciousaus, it’s always such a joy to read every single page. #inspirational @aminikitchen no. 1 dad Having recently moved to Australia, I…
I am full of excitement after reading the latest June 2016 issue. I’m only missing a few copies of delicious. in my collection since your launch in 2001, and this is one of my favourites yet. I’ve folded over the corners of so many recipes, I’m excited to try them all. I don’t think I’ll be able to fit them all in before the next issue! Thanks for reigniting my love of cooking for my family. Ellie Colville via email ED’S NOTE: Congratulations, Ellie! You’ve won a Breville Kitchen Wizz 8 valued at $199.95 – perfect for whipping up all the dishes from this issue. Visit: breville.com.au . Send your emails to delicious@newslifemedia.com.au or write to us at Locked Bag 5030, Alexandria, NSW 2015. delicious. reserves the…
“It’s not real Christmas, sure, but it’s a worthy time to upscale your wine drinking. This menu cries out for rich sparkling wine, decadent reds and hedonistic dessert wines.” Mike Bennie, drinks writer FESTIVE MENU CHRISTMAS IN JULY Celeriac veloute with sage brown butter, p 80 Arras EJ Carr Late Disgorged Sparkling Chardonnay Pinot Noir 2002 Herb & garlic porchetta with roast winter vegetables, p 112; chestnut & bacon mashed potato, p 102 Felton Road Bannockburn Pinot Noir 2014 Chilli chocolate tart, p 58 Chateau Coutet Barsac 2010 “There are few things better than comfort food to bring everyone to the table. Give the classics a twist with these family dishes for cold nights.” Kate Gibbs, digital commercial editor FAMILY MEAL HOME COMFORT Brussels sprouts with mustard cream and speck,…
READER’S CHOICE AWARD THE DELICIOUS . PRODUCE AWARDS , in partnership with Miele, has for the first time ever offered you, our readers, the chance to nominate your favourite region in the 2016 Outstanding Region Reader’s Choice award, recognising the best food and wine destinations in the country. “Australians love to discover new regions with the focus increasingly on the food and wine experiences those regions have to offer,“ says delicious . editor-in-chief Kerrie McCallum. “We hope to see a passionate debate through the voting process celebrating established and developing regions all over Australia.” The award is an important tool for regions to gain the recognition they deserve in fostering their local food, wine and tourism industries. “We were ecstatic to be named delicious . Produce Awards…
“I’VE GONE TO THE MARKETS EVERY WEEKEND FOR EIGHT YEARS. WE DOUBLE IT UP AS FAMILY TIME, SO MY WIFE AND TWO LITTLE BOYS COME DOWN. WE GET A COFFEE AND THE BOYS RUN AROUND STEALING FOOD FROM EVERYONE.” POT-ROASTED LAMB SHANKS WITH POLENTA AND SPROUTS SERVES 4 It’s well worth your while to have this dish in your dinner arsenal for winter as it’s so simple. The shank meat can be the most unctuous and delicious cut on the whole animal when slow-cooked like this. 2 tbs white peppercorns, ground 2 garlic cloves, finely chopped 1 rosemary sprig, finely chopped 2 thyme sprigs, finely chopped 4 forequarter lamb shanks (ask your butcher) 2/3 cup (165ml) extra virgin olive oil 1/3 cup (50g) plain flour 1 each large onion and…
