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.
WITH THE COST of living on the rise, there’s never been a better time to cook smart. Welcome to our Zero Waste Special – born from a column we started seven years ago, which grew to become an annual issue and an always-on movement for delicious. When we first began planning how to dedicate an entire issue to easy recipes that used up leftover fruit, vegetables and pantry staples, and getting the most out of your food, it was a topic gaining momentum globally. We knew that if food waste were a country, it would be the third-largest emitter of greenhouse gases behind China and the US, and yet many people around the world were still going hungry. Everyone from restaurants and producers to hotels and airlines were refining the…
OUR MOST-LIKED POST 1,266 likes, 20 comments Take an iconic Dutch cheese, add cauliflower and carbs, and you’ve got a truly decadent one-dish bake to warm your winter. #makeitdelicious Recipe: @thestuddsiblings Photography: @bendearnley Styling: @morganfood #MAKEITDELICIOUS TIME TRAVEL: As a long-time collector of delicious. (I even have the first edition) I have quite a hoard. Each month when I pick up my new issue I go back through my collection and gather 5 or 6 past issues from the same month, giving me a wealth of brilliant recipes to choose from that celebrate seasonal produce. I always find something incredible that I haven’t cooked yet. Keep up the amazing work! Sara Barnes THE WINNER IS… Wow! How fabulous was the June issue of delicious.? One of the greatest joys of…
CAVOLO NERO & CANNELLINI BEAN SOUP WITH PARSLEY SALSA SERVES 4 2 tbs extra virgin olive oil1 leek, thinly sliced1 fennel bulb, thinly sliced3 garlic cloves, finely chopped1 tsp fennel seeds6 sprigs oregano, leaves picked1 parmesan rind4 cups (1L) good-quality chicken stock400g can cannellini beans, drained1 bunch cavolo nero (or silverbeet), trimmed, stems and leaves sliced Finely grated parmesan, to serve PARSLEY & ALMOND SALSA 1/2 cup (80g) almonds, toasted1/2 bunch flat-leaf parsley4 sprigs oregano, leaves picked Juice of ½ lemon1/3 cup (80ml) extra virgin olive oil Heat oil in a large saucepan over medium heat. Add leek, fennel, garlic, fennel seeds and oregano and cook, stirring occasionally, for 10-12 minutes until softened and lightly golden. Season. Add parmesan rind, stock and 1 cup (250ml) water and bring to a…
THERE’S NOTHING bolder than a good shiraz, or syrah in French, nor more convenient than perfectly paired winter wines, matched by the Qantas Wine experts to our delicious feature recipes, and delivered to your home with a Qantas Wine Plan. It’s a great way to make food and wine pairing effortless. AN AUSTRALIAN ICON WITH AN INDIVIDUAL TASTE A dry red with incredible presence, shiraz forms the backbone of the Australian wine industry. With deep notes of cherry, chocolate, plum and spice, you can expect a sensory experience like no other in the wine world. As connoisseurs know, the notes and flavours will change based on where the grape is grown. If you’re looking for something weighty and intense, Barossa Valley and McLaren Vale wines will deliver. The cooler conditions…
“THE INSPIRATION WAS ALWAYS JUST TO MAKE VEGETABLES BEAUTIFUL AND AS TASTY AS THEY COULD BE.” BEETROOT, TAMARILLO & RED WITLOF SALAD SERVE 6-8 AS A STARTER 4 small (125g each) beetroot1 ½ tbs extra virgin olive oil⅔ cup (100g) roasted cashews2 heads witlof, washed, leaves separated2 tamarillos, peeled, cut into wedges TAMARILLO & BEETROOT VINAIGRETTE 1 large beetroot, peeled, chopped2 tamarillos, roughly chopped1 pickled jalapeno, sliced3 tsp jalapeno pickling liquid3 tsp sherry vinegar1 ½ tbs maple syrup1 tbs tamari¼ tsp xanthan gum1 tbs chilli oil Preheat oven to 200°C. Place each beetroot on a piece of foil, drizzle with oil, turning to coat, then enclose in the foil. Place on a baking tray and roast for 1 hour-1 hour 30 minutes until tender. Set aside until cool enough to…
@erinastarkey MOLTOBENE The duo from Park Street Pasta & Wine are bringing their celebrated strands to Prahran, Melbourne. Osteria Renata dishes up homestyle Italian fare inspired by the generosity of Nonna’s Nonna’s table. Homemade artisan pasta will be available in all shapes and sizes - – from a braised veal shank tortelli to cacio e pepe with gnocco fritto. The olive-green osteria asteria even has its own prosecco garden, where you can sip sparkling wine in the sun. TABLETALK 1 Admire the handiwork ofWalterBurley Griffin overacoffee and chilli crab omelette atWalter Cafe in Canberra. Named afterthe city’s pre-eminent architect, the new Commonwealth Park cafe serves up ricotta hotcakes and swordfish nigoise salad, with views across his namesake lake. Naturally, the venue has been given stylish interiors, with green marble highlightsand…
