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.
Tomatoes with stracciatella and oregano, p 72 Giovanni Armani Giorgio Bianco Superioré 2022 ($27) “This dish cries out for a lighter-weight, textural white wine.” ~ Feta-stuffed eggplant rolls, p 76 Ravensworth 2022 Regional Sangiovese ($32) “A lightly chilled, lighter-weight, bright and refreshing red is the go. This sangiovese is pitch perfect.” ~ Lemon sorbet, p 77 Many Spirits Co. Zesty Limoncello ($60) “Ideal with lemon sorbet, it’s a neat counterbalance of sweetness, citrusy tang and gentle warmth.”…
Over the past few years, it’s been hard to shake the suspicion that everyone has had Italy on O their mind. From the cerulean coves in Sicily and cobbled laneways in Umbria flooding our social feeds at the height of the European summer to the Amalfi lemon cake and slow-cooked osso buco that we all couldn’t stop cooking, there’s something about Italia that feeds the imagination. After all, this is the nation that gave us pizza and lasagne; gelato and espresso; parmesan and pesto. Without them, we’d never have tasted tiramisu, or have a pasta recipe for every day of the week. So much of the romance of Italy is captured through its food: the joy found in the seasons and nature’s bounty, that perfect balance between sophistication and simplicity,…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… #1 RECIPE ON DELICIOUS.COM.AU Meatballs have been trending on our site, but it’s a vegetarian version that’s come out on top, with this recipe for aubergine dumplings alla parmigiana from Ottolenghi’s book FLAVOUR ranking at number one. Find the recipe + more ways to get the ball rolling on dinner at delicious.com.au RECIPE: @ottolenghi PHOTO: @jonathan.lovekin LETTER OF THE MONTH… For years, I’ve been looking for something else to do with my homegrown cumquats other than marmalade. When I saw the recipe for cumquat-glazed ham with pickled cumquats in the December 2023 issue, I was excited to make it rather than my usual rhubarb glaze. The glaze was so easy to make and the appearance of the ham after cooking was…
Around 250km west of Sydney, just off the Mid Western Highway, you’ll find the small town of Carcoar. With a population of just 270, you might not expect much in the way of upscale dining, but appearances can be deceiving. This pretty little village is where Paolo and Kelly Picarazzi have chosen to establish their very own Italian locanda, Antica Australis. And since it opened in 2020, eager diners have been beating a path to its door. “In regions like Ciociaria [central Italy] where Paolo is from, every village has its own locanda,” Kelly explains. “Locandas are small dining establishments that specialise in local, seasonal produce. Each locanda will only serve food and wine that’s been grown in their village. It’s a taste of the personality of their village.” Living…
now open Bird in Hand Bird in Hand has reopened a fully fledged restaurant at its Adelaide Hills cellar door. LVN Restaurant brings world-class dining to the Hills township of Woodside, with top chef Jacob Davey from Restaurant Botanic at the helm. The menu takes its inspiration from the winery’s lofty location, showcasing ingredients from the surrounding region, including produce picked from the onsite kitchen garden. The wine list, which includes rare museum releases, it worth swooping on. Pitzi, Hobart. Forks at the ready. The pasta masters from Fico have opened an aperitivo bar on Victoria Street. Pitzi, which means ‘little one’, serves spritzes and morsels on its sun-drenched terrazza. The old Fico pasta extruder churns out spaghetti for a buttery sea urchin sauce, and fusilloni for venison ragu. But…
Our Digital Editor and dining expert Erina Starkey on what’s hot right now. Restaurants are getting off the gravy train and instead embracing béarnaise, a luscious French sauce that goes with absolutely everything. WHAT’S HOT: Around the time that steak and chips became steak frites, we saw mushroom sauce silently shuffled off the menu. Peppercorn has also gone and jus just disappeared. (Don’t get us started on steak Diane). In their place, we’ve seen a cascade of béarnaise, a satin-soft sauce made from a butter and yolk emulsion lifted with aromatic herbs. The beauty of béarnaise is that you can use it anywhere. You can smother it on meat and seafood. Dip chips in it. Pour it over roasted veg. You can even have it with your eggs. WHY:An offspring…
