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.
THE SUN IS SHINING , the weather is sweet. There’s no denying it if Bob Marley sang it. And while I couldn’t be happier at the arrival of spring, my one regret is that spring often glides by too quickly in the busy prelude to Christmas. My resolution is to enjoy the moment (and the weather!), and the incredible new produce that starts to emerge. We’ve embraced a spring clean in this issue: food editor Warren Mendes’ Faster Food focuses on substantial salads with a twist on the classics (p 66), managing editor Shannon Harley sets us up for the day with clean and green breakfasts (p 84), and Matt Preston, Colin Fassnidge and Jamie Oliver play with spring produce. There’s an elegant lunch affair with artist, restaurateur and avid…
meant to be I’d been saving the August 15 issue of delicious. to read on my getaway to Byron Bay... Lo and behold when I did read it, you’d given me a suggestion for a foodie destination to visit during my stay – 100 Mile Table (Cooking School, p 133)! Julia Chung the italian job I received my September 15 issue in the mail today and I can’t wait to try so many of the recipes. Looks like it might be an Italian family dinner for Father’s Day this year! Thanks delicious. for another amazing and jam-packed edition. Michelle Trevorrow perfect pie Thank you for the beautiful strawberry, ginger & honey pie recipe in the August 15 issue (Cover Recipe, p 34). The warmth of the ginger, the smoothness of…
LONG TABLE SEASONAL FEAST Pea & feta salad, p 78 Taltarni T Series Sauvignon Blanc 2015 Apricot & nut-stuffed leg of lamb, p 95 Taltarni Cabernet Merlot Petit Verdot 2012 Cherry, pistachio & rose tart, p 148 Taltarni Cuvée Rosé 2011 “Place platters of these sharable dishes in the centre of the table and let your guests help themselves for a more casual affair” Josie Taylor, senior designer ALL-IN PLATTERS SHARED LUNCH Chimichurri spatchcocks with radish & cos salad, p 42 Broad bean, tomato & cumin seed salad, p 92 Kohlrabi, cabbage & spring herb slaw with pickled cumquats, p 112 “Outdoors plus spring drinking plus daytime equals wines that are vibrant, fresh and youthful. Try new season aromatic whites and vibrant, young, crunchy reds.” Mike Bennie, drinks…
CHISWICK AT THE GALLERY To celebrate the launch of The Great Australian Bake Off (hosted by Matt Moran and Maggie Beer) on Foxtel’s LifeStyle FOOD Channel this month, we’re inviting you to an exclusive dinner at Matt’s stunning restaurant, Chiswick at the Gallery. The Art Gallery of New South Wales will open its doors for delicious. editor-in-chief Kerrie McCallum to host a Q&A with Matt and squeeze some baking tips from the chef (who started out with a tart business, supplying Sydney cafes and delis), before a four-course shared feast matched with fine Lowe wines from Mudgee, NSW. Baking fans are in for a sweet deal when it comes to dessert – Matt’s lamington recipe that will appear in our November issue. Book now, spaces are limited! MENU Garlic &…
The Margaret River region has long been a food and wine hotspot in Australia for locals and visitors, as well as a playground for chefs with its abundance of fresh produce from the sea and land. Perched in the hills of Gunyulgup Valley, Wills Domain winery and restaurant played host to our latest Next Gen dinner in Western Australia. Drawing on his vast experience working alongside Melbourne culinary luminary Andrew McConnell, new executive chef Seth James makes great use of his thriving garden and local producers in his seasonally-inspired cooking. Guests were sheltered from the rain and greeted with NV Sparkling Blanc de Blanc before Seth took them on a food journey through Margaret River, carefully matched to Wills Domain wines. The hearty, slow-braised XO short ribs were an absolute…
It’s in the hand of every chef and amateur homecook alike, so why not throw a party in honour of our most coveted ingredient – olive oil, and not just any olive oil, the best quality oil. We teamed up with Moro and MoVida Sydney to create a four-course feast celebrating the best of Spanish food, wine and olive oil, and what a feast it was! MoVida chef/owner Frank Camorra infused every dish with Moro oil, from salty seafood tapas dressed with spicy extra virgin olive oil, served with El Maestro Sierra Fino Sherry, to unctuous yellowfin tuna belly slow-cooked in olive oil pil pil sauce and fall-apart cordero asado (slow-roasted lamb) with albaronia (pumpkin and chickpea casserole). Moro ambassadors David Valmorbida and Lola Berry hosted an olive oil tasting,…
