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.
CHANGING COLOURS Don't feel locked in to one single kitchen look. This smart fridge has a range of colour schemes available, and you can change the look of the MoodUP LED panels at the touch of a button to match your mood, with the help of the LG ThinQ app*. SYNC TO THE BEAT Enjoy your favourite music through Bluetooth 5.0 speakers while you’re working in the kitchen, and dance along with your fridge in Party Mode, which syncs up the light show with the beat. ONE-TAP INSTAVIEW Knock twice on the door instead of opening it to see what you have inside with the InstaView functionality, minimising cold air loss and improving energy efficiency. Inside, the flat metal duct enhances airflow, ensuring consistent cooling and maintaining an optimal temperature…
There’s nothing like a fresh start. Every time Plum picnic cake (p 109)There’s nothing like a fresh start. Every time the clock ticks over into an entirely new year, that sense of anticipation for what is yet to come is intoxicating. I’ve never been big on New Year’s resolutions – probably thanks to my complete lack of self discipline – but I still believe it’s important to hold onto that sense of optimism for as long as possible. It’s the joy of new beginnings that inspires our February issue every year. The long, hot days that arrive at the tail-end of the decadent festive season are a peaceful time to take stock and reset. At the height of summer, when vines and branches hang heavy with produce, a barefoot, lazy…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,771 LIKES, 102 COMMENTS We’re calling it. Limoncello spritz is *the* drink of summer. And it seems you agree. Our limoncello recipe post got plenty of attention across our social channels. Find the recipe + more DIY cocktail ideas at delicious.com.au RECIPE: @tracey.pattison PHOTO: @chriscourt STYLING: @justinepfoodstylist LETTER OF THE MONTH… We recently celebrated my mother’s 82nd birthday, and wanted to bake a cake – something we never do! The Cherry Moon Signature Birthday Cake in the November 2023 issue was beyond amazing. My mum is a rough marker, but went so far as to say it was the best cake she had ever eaten. And my wife, who made it and is not a cake eater, was converted. This was…
Ever since she can recall, Pip Sumbak has loved cooking with fire. She would invite school friends over to play at her family farm, and cook them lamb chops on a tractor disc plough over a fire. “I guess I was this weird little girl who liked cooking,” Sumbak says with a laugh. That little girl has since travelled the world, training as a chef in France, Spain, Indonesia and Fiji before returning home to settle in Byron Bay. She’s now taken up a place as chef-in-residence at Byron’s luxury coastal estate, Sun Ranch. Here, she offers guests unique Fire Feast experiences. “Cooking with fire – it resonates with everyone,” she says. “I’ve cooked for wealthy people who’ve experienced the best of the best, and they’re still drawn to it.…
FOLLOW ME: @erinastarkey Pincho Disco, Melbourne Small skewered snacks are the star of the menu at new Latin American diner Pincho Disco in Collingwood. Head chef Diego Cardenas is behind the border-crossing menu, which showcases the flavours of Colombia, Peru, Chile, Mexico, Argentina and Brazil across an impressive array of share plates. Pinchos are the point of difference, threaded with king prawn, wagyu and mixed mushroom, grilled over the fire and served with mole. DISH it up Across Australia, our experts are on the hunt for their new favourite plate. This month, Simon Wilkinson dishes on a tempting tart. “Classic desserts are back, but few are generating oohs and aahs quite like the lemon tart at Adelaide’s Jolleys Boathouse. Exec chef Harry Bourne and his team pull the tarts from…
Hot honey is so hot right now. If you love sweet and spicy flavours, then this fiery new condiment is about to become your main squeeze. WHAT’S HOT: Mike Kurtz struck liquid gold when he launched Mike’s Hot Honey in the US in 2010. He first discovered the quirky combo in Brazil, before heading back to Brooklyn to bottle his own. He began drizzling his hot honey on pizzas where he worked, and before long, customers were clamouring to take the product home. Ten years on, the trend has seeped to our shores, with many local producers now crafting their own. WHY: It’s the balance of flavours that make hot honey such a hit. The chillies prevent the honey from being overly sweet, while honey gently softens the intense chilli…
