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.
For 22 years now, delicious. has been with you in the kitchen. The recipes we’re cooking may have changed (and gone out of vogue, then come right back in again), but what we stand for remains the same – the power of food to bring people together. Each year, we dedicate our anniversary issue to celebration, because in our eyes, there’s no better way to celebrate than by sharing a meal. And I don’t believe we’re alone in that. So much does our new contributor Sam Young believe in the importance of sitting down together for a feed that a team dinner is a non-negotiable ritual before every service at S’more, the bistro Young runs with his partner Grace Chen. The ‘family meal’ they lay out from p 66 is…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 5.5K REACTIONS, 715 COMMENTS You’re loving the cake life on socials right now. This Scandi pavlova cake was a top performer – it’s scandilously good. Find the recipe + more trending cakes at delicious.com.au RECIPE: @Georgina Esdaile PHOTO: @Chris Court STYLING: @Kirsten Jenkins LETTER OF THE MONTH… My usual go-to new recipe is whatever mouth watering delight graces your cover. But with the September issue, the treasure lay deep within. I’ve always thought that pies are the unsung heroes of the culinary world. Sweet or savoury, hot or cold, bite-sized or family-sized, basic or gourmet – what’s not to love? As a ‘Sandgroper’, I had to let my bias reign supreme, and opted to make Pinjarra Bakery’s Tuscan chicken pie with…
1 FLAT BEANS “Something I love to barbecue is flat beans. So simple, so tasty and so beautiful with some simple garnishing. Toum, herbs, and za’atar. That is heaven.” 2 ZUCCHINI FLOWERS “So often, we stuff zucchini flowers and fry them – they just become a vessel to hold something, and you don’t really taste them. But they’re a really nice ingredient. You want to enjoy their texture and their sweetness.” 3 BUTTER BEANS “Butter beans are so sweet – they have a real crisp sugary sweetness to them, especially in spring. Even just biting into them raw; they’re so beautiful.” 4 STRAWBERRIES “We need to celebrate the seasons, when produce is at its best! When strawberries are in season, you can really tell – they’re a deep red, they’re…
Jacksons on George, Sydney Iconic Sydney party palace Jacksons on George has reopened with a new pub, bistro and open-air bar, all under one white ceramic roof. Maurice Terzini and team bring art, music and fine food together on every level, with local beers and duck sausage rolls on the ground floor, clams casino and wood-fired steaks on level two and neon green Japanese Slippers on the rooftop. Come for happy hour and you’ll also get a rare inner-city sunset. Spread, Adelaide. Spread the word. A new sandwich and wine bar from the team behind Bar Lune and Dolly has opened in Unley. Spread Delicatessen & Bar serves up sophisticated sandos by day and drinks and snacks at night. In place of the usual ham and cheese, expect fancy filings…
Fresh TAKE Our Digital Editor and restaurant expert Erina Starkey on what’s hot right now. Three years after #birriatacos took over TikTok, the online sensation has hit the streets. Here’s where you can dip into the trend near you. Bring napkins. WHAT’S HOT: You may have seen the videos already. A hot mess of a taco is submerged into a rich, red broth. There’s a crunch. And a cheesey pull. Birria originated in the Mexican state of Jalisco, where it’s traditionally made from goat meat slow-simmered with tomatoes, dried chillies and warm spices. You can eat it by the bowlful, but these days, it’s more likely to be scooped into corn tortillas and showered with cheese. The star of the dish is a cup of beef consomme, into which you…
A glass act Bonnie and Neil’s new Dots collection will have you seeing spots. These eye-catching hand-blown coupes, carafes and tumblers all feature vibrant specks of opaque and clear coloured glass. They’re the ideal addition to brighten up your springtime table. GOOD READS So many cookbooks, so little time. Here are our picks of the best new releases to dive into. Rick Stein Simple, straight foward and effortlessly delicious, Simple Suppers offers 100+ genuinely easy recipes to make at home. Mat Lindsay with Pat Nourse Ester is a truly beautiful book that celebrates the very best of adventurous modern Australian cuisine. Nancy Silverton with Carolynn Carreño The Cookie that Changed my Life is the baking bible for every home cook’s collection. Matt Preston: a memoir Despite more than a decade…
