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.
IT’S CONSIDERED IMPOLITE TO talk politics and religion at the dinner table, but somehow Easter combines both. (Although not politics of the traditional kind.) Table politics are unique to every family, and special occasions bring out those, er, unique traditions, tactics and quirks each unit has. Only recently did my mother let me help her in the kitchen at Christmas. (My campaign was sustained and subtle; she had to relent when I became a ripe old ‘middle ager’, or ‘middle rager’ as I am more popularly known.) I know it took all her willpower to let me use her pots and pans and oven, as all the while I griped about her lack of food processor and Nespresso machine. For other families, there are differences in who eats what, who…
#MAKEITDELICIOUS PHOTO OF THE MONTH Listening to the Triple J Hot 100 and cooking these zucchini and haloumi fritters with green goddess dressing (Feb 17, p 88 ). A day well spent! #makeitdelicious @annabeltaylor1 FOOD MEMORIES: The front cover of February’s delicious. got me thinking of the fritters my mother cooked when I was young. I made it my mission to re-create them from your recipe for zucchini and haloumi fritters (On Trend, p 88). I was not disappointed, and what an easy meal to whip up. I will be passing this one on to my mum to try. Penny Ingram IN THE GROOVE: I’m a regular subscriber to delicious. – in fact for more than seven years, from a time when I lived in Singapore…
“Nothing brings on a smile like the printed words ‘all-day breakfast’. This menu has every taste bud sorted. Whether you’re partial to sweet, or savoury is your thing, this one has it all.” Effie White, art director delicious. on Sunday BRUNCH SPREAD WEEKEND INDULGENCE Choc banoffee pancakes, p 102 All-day pan-cooked breakfast, p 84 Apple chai & ricotta muffins with apple dukkah, p 116 “I like to kick off the weekend with a fun-loving-but-fancy cocktail, then shift into something just a bit special from the wine cellar or bottle shop. Fridays are always something to celebrate. Treat yourself!” Mike Bennie, drinks writer GOOD FRIDAY TASTE OF THE SEA Glazed octopus skewers with chunky fattoush, p 60 Ochota Barrels Slint Chardonnay 2016 Fish escabeche, p 52 Spinifex Rosé 2016…
MENU Miso radishes Whipped cod roe, herbs de provence Potato & rosemary bread, butter dip, avocado, pickles Snapper carpaccio, sour peppers Local calamari, salted cucumber, house sour curd Stracciatella, green tomatoes, green olives Chicken bits & bobs salad Black Angus flank, romano beans, tarragon Grilled strawberry & peach mess BOOK NOW! WE’RE TEAMING TWO OF Melbourne’s brightest culinary stars for the second of our Take Two Chefs collaborations. Joining Pope Joan owner and delicious. contributor Matt Wilkinson in the kitchen of his Brunswick East restaurant is Dave Verheul, the highly regarded head chef at Carlton’s The Town Mouse and Embla, in the city’s CBD. This is a double act that’s sure to deliver, with Matt kicking the evening off with his miso radishes, while Dave delivers whipped cod roe and…
“I began spanner crabbing in the mid ’80s when the crabs sold to the domestic market were often of inferior quality – the good-quality stuff was exported. The result was spanners gaining a bad reputation. “My belief in spanners as a superior product has never waned. When we were granted authority to sell directly off the boat, I decided to market straight to the public and started selling small quantities of live crabs from the back of my ute. “We treat our product with great respect, and from the humble beginnings we now have a business where I control the quality, the cooking and the direct sale to my customers. It’s hugely satisfying to have built up a large clientele. “I take great pride in the product I offer from…
BRUSSELS SPROUTS WITH ALMONDS AND SKORDALIA SERVES 4 AS A SIDE 1/3 cup (55g) almonds, roughly chopped 1/3 cup (55g) sunflower seeds 1/4 cup (60ml) red wine vinegar 2 small red chillies, seeds removed, finely chopped 1 bunch mint, leaves picked 500g Brussels sprouts, halved 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle SKORDALIA 300g sourdough, roughly torn 2 garlic cloves Juice of1/2 a lemon 1 preserved lemon quarter, flesh and white pith discarded, finely chopped 1/3 cup (80ml) extra virgin olive oil For the skordalia, place the sourdough in a heatproof bowl and pour over enough boiling water to just cover. Set aside for 10 minutes to soften. Strain well, then place in a food processor with remaining ingredients. Whiz until smooth, then set aside for…
