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.
IN A COMPLICATED WORLD, food brings people together. It helps us celebrate what unites different cultures rather than focusing on the things that drive us apart. This month, our annual ‘global’ issue is a technicolour feast, charting trending destinations and cuisines. There’s an explosion of colour and flavour from Porto to Peru, Mexico to China, India to America. We’ve explored humble ingredients that are beloved around the world – rice, beans and honey – and given them uniquely global translations. Indian cuisine, while steeped in tradition, has never been more current, as seen in Anjum Anand’s story on page 88. As more of us embrace vegetarianism, tofu has come to the fore – and Matt Wilkinson is, of course, there to make magic with it (inspired by a trip to…
#MAKEITDELICIOUS PHOTO OF THE MONTH I swapped the paneer for almond fetta in Jamie Oliver’s mushroom curry (April 17, p 84 ) and popped it in a pie to keep my little year 12 vegan happy! @colleen_dickson_ TAKE THE CAKE: It’s a tough call each year for me to decide which of delicious. ’s annual Easter, Christmas or Italian issues are the best. The recipes from these are the ones I come back to most often, but this could be your best Easter issue yet (April 17). Can’t wait to test out the baklava chicken wings, the skirt steak with green hummus and the baked goat’s curd cheesecake Vanessa Altmann TOP NOTCH: We just can’t get enough of the restaurant-quality meals from delicious. Ever since we started subscribing two…
“A mix of subtle, earthy, strong and rich flavours as in this menu needs wines that can both complement and cut through, which the rosé, chardonnay and riesling we’ve chosen will do perfectly.” Dylan Lee Bird in Hand Winery senior winemaker COMFORT FOOD WINTER WARMERS Beetroot, feta & mandarin salad with date dressing Bird in Hand Pinot Nero Rosé 2016 Chicken a la Normande Bird in Hand Chardonnay 2016 Rich rice pudding with strawberries and cream Bird in Hand Honeysuckle Riesling 2016 There s a pan-Asian vibe to this menu that makes me reach for aromatic whites and textural white blends. Fresh, fun, flirty drinking gets the big tick here.” Mike Bennie, drinks writer EASTERN FEAST TASTES OF ASIA Gai lan with pine nut sauce and sesame Ashton Hills…
ONE-POT BUTTER CHICKEN WITH DILL YOGHURT SERVES 4-6 1 tbs olive oil 6 chicken thighs (bone in, skin on) 1 onion, finely chopped 2 garlic cloves, crushed 4cm piece (20g) ginger, finely grated 50g unsalted butter 1 tbs tandoori paste 2 tbs tomato paste 2 cups (500ml) chicken stock 400g can chopped tomatoes 1/2 cup (125ml) coconut cream 2 cups (560g) thick Greek-style yoghurt 1/2 cup dill fronds, roughly chopped Juice of 1 lemon 1 telegraph cucumber, sliced into rounds 2 long green chillies, thinly sliced Roti, lime and micro coriander, to serve SPICE MIX 1 tsp each ground cumin, ground ginger, smoked paprika (pimenton), ground coriander seeds, ground turmeric, ground cinnamon and dried mint 1 tsp each fenugreek and caraway seeds, toasted, ground 1/4 tsp each ground cloves and…
MENU Caraway grissini, mushroom caramel Brown butter emulsion, roses Celeriac tacos Cauliflower gratin Spanner crab, Jerusalem artichokes, hazelnuts Coq au biere Part of a suckling pig, whey onions, cheese broth, kale oil Molasses, juicing carrots, ricotta, grape TWO OF QUEENSLAND’S BRIGHTEST culinary stars are coming together at GOMA – Josue ‘Josh’ Lopez’s restaurant at Queensland Art Gallery and Gallery of Modern Art – for an inventive dinner overlooking the Brisbane River. Joining Josue in his kitchen is Cameron Matthews, head chef of the award-winning Long Apron at Spicers Clovelly Estate. Together, the talented pair will deliver ‘Wasted’ – a dining experience where they turn food ‘waste’ into gourmet cuisine. Snacks of caraway grissini and mushroom caramel, brown butter emulsion and roses, and celeriac tacos kick off the night. They’re followed…
“Transition Farm began nine years ago when we bought the one-hectare property to run a community-supported agriculture farm on the Mornington Peninsula. The company is just my family and me,” says Peter. “I didn’t know anything about the Produce Awards, but Paul Wilson found us and insisted we should enter last year. The Brode Galeux D’Eysines pumpkin wasn’t grown to win an award (it won the From the Earth category); it is the food we like to grow and eat. This year we grew about 120, but we grow more than 50 crops through the year, which ensures we have fresh fruit and veg 30 weeks of the year for the families who buy our farm boxes. “We grow everything here biodynamically, in the most natural way possible, and we…
