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.
1. Acidity: Freshness and crispness do wonders to counterbalance rich dishes while also helping to lift lighter ones. Try semillon, riesling, tart and dry ciders and bitter beers. 2. Tannins: The tannins in red wines and traditional ciders are an excellent foil for heartier food. Sangiovese, nebbiolo, proper cider and orange wines work well here. 3. Bitterness: Bitter beverages, like some beers, amaros, vermouths and digestifs, do surprisingly well with food by lending dryness and herbal bite. Experimenting with such is very fun.…
Formy 19th birthday, the only thing on my wish list was a subscription to delicious. magazine. Living in my first share house and navigating the shops on a student budget, I’d exhausted the recipes I knew by heart (thank you, bolognese, for your years of service) and was hungry to expand my repertoire. But it wasn’t elaborate desserts or complicated dinner party ideas I gravitated towards. It was a retro French onion soup (a decadence achievable on a shoestring), classic stripped-back pasta dishes and versatile Chinese sauce bases and Indian spice blends. They were the basics that helped me start to explore both technique and produce, and probably still inform how I cook today. ‘Basic’ doesn’t necessarily mean ‘boring’. Basics are the foundation upon which we build, experiment and innovate.…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING... 1,135 LIKES, 319 SAVES It’s everyone’s favourite Italian dessert, but in slice form. No wonder this beautiful bake by pastry chef Carina La Delfa was such a hit on socials. Find the recipe + more super slices at delicious.com.au RECIPE: @lumos_bakery_ PHOTO: @bendearnley STYLING: @emmatknowles LETTER OF THE MONTH… My husband and I always look forward to getting our delicious. magazine. He loves matching wine with the new recipes I make from it. Just because we are older (77 and 81) doesn’t mean we should not enjoy food and wine. The April issue was full of amazing recipes. This week I made the creamy mushroom pie matched with a Bests pinot noir, and then the autumn pear streusel cake. Both were…
Cameron Matthews wasn’t planning on working in a pub. The fine-dining chef was focused on another idea entirely; one that he decided to call up his mate Ben Johnston, regenerative producer from The Falls Farm, to discuss. “I was thinking about doing something at the farm over the Christmas period,” Matthews says. “Kind of along the lines of Ben Shewry’s Attica Summer Camp pop-up. So I rang Ben and we met up across the road from the Mapleton Tavern, and he let me rattle on for about an hour, and then he said, ‘What about that?’ and pointed at the pub. And it was like, ‘Yeah, let’s do it!’ It was an absolute no-brainer.” “I LIKE ‘UGLY’ VEGETABLES – I THINK THEY’RE REALLY COOL AND INTERESTING”—Cameron Matthews Johnston and his…
Bar Infinita, Gordon To Infinita and beyond! Gordon, on the Upper North Shore, is the unlikely location of Sydney’s hottest new Italian restaurant, Bar Infinita. Former Firedoor chef Francesco Iervolino tends to the woodfired oven, which flips out not pizza but steak, with flank, striploin and T-bone all seared over the embers. Stack up on sides, but save room for the citrus-shaped Amalfi Coast lemon mousse. Tonino Deli, Adelaide. The sandwich craze has spread to Goodwood. New alimentari Tonino Deli is catering to lunch cravings with its impressive range of Italian-style sandwiches. Panino are made on house-baked focaccia and filled with herby porchetta, chicken cotoletta and marinated eggplant, with add-ons like stracciatella and hot honey. You can also buy smallgoods separately to take home. Busselton Pavilion, Perth. Discover the best…
A bakery K-naissance is happening across the country. Look a little closer and you might just find kimchi in your croissants and red beans in your buns. WHAT’S HOT: While Korean food, movies and music continue to trend across the globe, one of the most accessible ways you can immerse yourself in one of the world’s coolest cultures is at a bakery. You might recognise the familiar shape of croissants and danishes, but peel back the layers and you’ll discover unique flavours and textures that reflect South Korean tastes. Major chains like Tous Le Jours and Paris Baguette haven’t yet made it to our shores, but we’ve been lucky to see a black-sesame-seed-sprinkling of new independent K-bakeries across our cities. Stack your tray with sweet buns with a crunchy sugar…
