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.
A ‘SPRING CLEAN’ traditionally refers to a new-season spruce-up the house, the wardrobe and, if you’re Matt Preston, the pantry. However, recent years have seen the term refer to our eating habits as well. Spring has seen the rise of standalone salads, sugar-free eating, smoothie obsessions, veganism, fermented foods and juice detoxes. It can be difficult to cut through the clutter – that is, raw treats are still, well, treats. Clean eating is an overused and confusing term, but essentially should mean lots of good-quality, fresh produce with minimal intervention. Maggie Beer’s menu on page 21 is evidence of that. At delicious. , we consider it preparing yourself for the party months ahead – you need to be fighting fit to take on trifle season, after all. We’ve commandeered Darren…
#MAKEITDELICIOUS PHOTO OF THE MONTH A tasty sausage and mortadella ragu (Faster Food, p 78 ) from the August issue of @deliciousaus magazine. Practically perfect in every way. #makeitdelicious @mysimplelife_mandy WELCOME DISTRACTION: I started subscribing to delicious. after the birth of my son. As a first-time mummy, it was a way of giving me time out, and now, with three little ones, time is even more scarce. Each month I look forward to my magazine and the new recipes I can try. Rachel Kabunda FARM LIFE: I married and moved from the city to the country, less than a year ago. I subscribed to delicious. before our wedding day, so that the first magazine would be waiting for me in our old milk-churn letterbox when we got back from…
ON THE RUN IN THE TUCKER BOX Shanklish cheese with zaatar, p 100 Asparagus, ricotta & prosciutto quiche, p 72 No-bake protein banana bread bars, p 112 “This quiche (and the one on the cover) is perfect to use up my mum’s home-grown eggs. Along with the shanklish cheese balls and banana bars, you can take everything to the park to enjoy with friends.” Hayley Incoll, Creative Director BRIGHT START EASY BRUNCHING Blueberry pancakes with chorizo, p 121 Chrismont La Zona Prosecco NV Broad bean & avocado bruschetta with pecorino, p 25 Bloody Mary with Archie Rose Distilling Co. Original Vodka Tropical fruit salad with coconut yoghurt, p 57 Pizzini Lana Moscato 2016 “No good brunch exists without the holy pairing of sparkling wine and a version of a Bloody…
GET SET FOR A first look at the newly opened Chin Chin Sydney as you join us for a wonderful delicious. readers’ dinner in the highly anticipated restaurant. Housed in the iconic Griffiths Teas building, the Sydney outpost of Chin Chin takes the DNA of the buzzing Melbourne institution and adds a dash of Surry Hills style to create an incredible dining destination where group executive chef Benjamin Cooper and head chef Graeme Hunt will serve up the flavours the original is famous for. A look at the night’s menu will whet your appetite. Dinner kicks off with a selection of fresh and fiery canapes, then moves on to more substantial starters and mains, showcasing the food that sees queues around the block in Melbourne. Matching wines from wine partner…
POSITIVE ENERGY FLOODED the room as judges, experts, critics, guests and, of course, incredible producers made their way up the staircase into the beautifully decked-out QT Melbourne. It was a chilly August evening, but warmth reverberated through the space as guests arrived to the 2017 delicious. Produce Awards in partnership with Miele – and that wasn’t just down to the espresso martinis by Miele, or the flowing champagne from sponsor Qantas epiQure. Stations for each of the Produce Awards’ pillars – From the Earth, Dairy, Sea and Paddock – bulged with an incredible array of canapes created by QT Melbourne chef Stuart Munro. Revellers delighted in displays such as seafood frozen into ice, a produce table bursting with fresh vegetables, a whole suckling pig at the pass, and what can…
BROAD BEAN & AVOCADO BRUSCHETTA WITH PECORINO SERVES 4 AS A STARTER 100ml extra virgin olive oil, plus extra to serve 4 slices sourdough 2 tsp coriander seeds 500g podded broad beans, blanched, refreshed, peeled 1 garlic clove, crushed Juice of1/2 a lemon 2 avocados, roughly chopped Mint leaves, baby mint and finely grated pecorino, to serve Heat1/3 cup (80ml) oil in a frypan over medium-high heat. Add bread and cook for 2 minutes each side or until golden. Set aside. Wipe out pan, add coriander seeds and cook, shaking the pan, over medium-low heat for 2 minutes or until fragrant. Using a mortar and pestle, crush seeds, then stir through 2 tsp salt flakes. Place broad beans, garlic, lemon juice and remaining 1 tbs oil in a bowl and…
