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.
What is it about chocolate? It’s that time of year, of course, when hot cross buns truly have their moment and epic slow-cooked feasts start trending. But nothing beats the mood-boosting properties of the world’s most desirable ingredient (which conveniently also reduces stress). For delicious. readers, Easter is as big a ‘food moment’ as Christmas. Perhaps because we’re able to enjoy the experience a little more. It’s a time when family and friends come together, but there’s slightly less pressure and expectation; no last-minute complications or rush to wrap presents, find a tree or nail the pav. It makes for an indulgent but more relaxed time for cooks, and hopefully our cover recipe, a triple-layer white chocolate cake, is the crowd-pleaser you’ve been looking for. If you’re searching for the…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… You can have your cake and feel good too when you bake with wholesome ingredients like naturally sweet fruit and veg. Get a slice of the action with this healthy carrot cake with yoghurt frosting. #makeitdelicious RECIPE: @teresacutteroffcial PHOTO: @chriscourt STYLING: @justinepfoodstylist LETTER OF THE MONTH… Last year, I prepared and smoked my own 12kg ham for Christmas. I was so proud of it, but I have to say that I used your recipe for spiced sticky peach-glazed ham (Dec 22/Jan 23) which was a game changer. It was so good, my father-in-law has crowned me the ‘Ham Master’ for all future Christmas Day lunches! If you knew my FIL, you would know how much of a big deal that is!…
1 PORK HOCK “This is always the cut that’s kind of leftover… It’s synonymous with soup, like a pork hock and split pea soup. But to utilise it in a different way, where you’re eating it more as a main meal, is really nice.” 2 PASSIONFRUIT “Passionfruit is one of my favourites and I’m a sucker for any dessert that contains it, so given the opportunity, I was like, ‘I’m doing passionfruit!’ We have a huge vine on the front of our office, and I eagerly await their season each April.” 3 CELERIAC “Celeriac is such an underrated vegetable. It’s easy to see why – it looks pretty gnarly; it’s got an ugly face on it. But it’s just so versatile, whether shaved and eaten raw, grated in salad or cooked. Give it…
Icebergs, Sydney Icebergs Dining Room and Bar has splashed back onto the scene with a cool new look and menu. Chill out at the bar with a Terzini Martini before drifting into the dining room for dinner and a show. The menu is all about fresh takes on Italian favourites, served by white-jacketed waiters with a little theatre on the side. A nicely seasoned steak tartare is tossed at the table, while a bitter-sweet creme caramel is bruleed before your eyes. Miss Mi, Perth. Melbourne’s mod-Asian diner Miss Mi has opened a sister restaurant in the Novotel Perth Murray Street. The menu treks from Bangkok to Borneo, capturing the smoky, charred flavours of the Asian grill. Turn up the heat with the fire-roasted cauliflower with chilli sambal or try the…
Dining at this new venue by Dash Rumble, Ross McQuinn and Mal Hanslow – the team of titans behind two-hatted Pilot in Ainslie – feels very civilised, thanks to the warm wood tones, bespoke Tassie blackwood tables and shelving, and bottle-green banquettes. And it’s not just its location that makes the chic space perfect pre-or post-show at Canberra Theatre. There’s a lot that appeals about this all-day venue as a destination in its own right. Take the ingredient-led menu by executive chef Nick Petersen (ex-Porteño, Sydney), which today features fresh, plump oysters from nearby Narooma and a sensational starter of school prawns crusted in a cashew crumb and doused in 666 – dubbed ‘the devil’s spice’ – to add wallop. Cucumbers arrive both fresh and pickled in a creamy pond…
LET’S DANCE The curtain has lifted on Maison Balzac’s latest collection, La Danse. The new troupe is made up of playful, expressive pieces, including spritz glasses complete with glass citrus garnish, extra large carafes and the cheerful Happy Serving Bowl. Prices start at $69 from maisonbalzac.com ON THE TABLE Freshen up your dining table with Kip&Co’s French flax linen tablecloths. The new collection takes its cue from the changing seasons with soft autumn florals and fallen leaves. $165 from kipandco.com.au MORE, PLEASE Looking for vegan Jamaican recipes? You’ll find an abundance in Denai Moore’s debut cookbook, Plentiful ($49.99, Hardie Grant). Inside, Moore debunks popular taboos about Jamaican food while sharing vibrant veg-friendly recipes unique to the island. TURNING JAPANESE Be inspired to have a clean, uncluttered kitchen with Sunbeam’s new…
