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.
• Go for cuts of meat that are high in collagen (shank, oxtail, cheek and shoulder). Meat that’s high in collagen will be tough if rapidly cooked at high temperatures, but will soften and melt in the mouth if it’s slowly braised.• Sear your meat before slow-cooking. Cook it on all sides until well browned. This will give a lovely depth of flavour to the end result.• Brown your vegies before slow-cooking, and deglaze the pan to catch all the caramelised brown bits from the base. Use wine, cider or verjuice to add a little acidity.• Add enough water or stock to cover two-thirds of the meat, and cook, covered, over low heat or in a low oven for 3 hours. Check the amount of liquid once or twice. It…
Most people fall into two clear camps. There are the summer babies, who M would exist barefoot and salty-skinned year round, if only the sun would keep shining. Then there are those more hibernal creatures, who long for the leaves to drop and a brisk wind to rise; any excuse to fish warm knits and thick coats out from the back of the wardrobe. But no matter which side you land, the one thing I’m sure we can all agree on is the joy of winter cooking. Winter means rich, unctuous stews and curries, carefully supervised over long afternoons by the stove. Classic roasts with all the trimmings, polished off with a fight over that last crunchy roast spud, and nourishing soups that can banish even the deepest chill from…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,022 LIKES, 441 COMMENTS Nothing brings the flavour like a rich and fragrant curry, and Khanh Ong’s creamy one-pot Vietnamese cà ri gà brought the love, too, with hundreds of you requesting the recipe. You can find it at delicious.com.au RECIPE: Khanh Ong PHOTO: Rob Palmer STYLING: Emma Knowles LETTER OF THE MONTH… Last week, I made Yotam Ottolenghi’s peach & chilli galette with pistachio frangipane (March 2024), and it tasted heavenly. It was the first time I’ve tried my hand at making pastry. Whenever I see a recipe that calls for pastry, I turn the page and mumble to myself, “That’s not for me”, because I’m too scared to give it a go. But I’m so thrilled to say that…
A chef is only as good as the produce A they cook with, and that produce is only as good as the garden that grows it. “A lot of focus is always on the chef,” says Matt Wilkinson, culinary director at Montalto Winery, a sweeping estate on the Mornington Peninsula. “We can forget about the provenance, and where foods actually come from, especially as chefs.” “THERE’S NOTHING QUITE LIKE PICKING SOMETHING AND EATING IT ON THE SAME DAY.”—Matt Wilkinson Wilkinson can no longer put himself in that category of chef – he now has Montalto’s network of kitchen gardens at his disposal, which supply the winery’s restaurant and Piazza casual dining space. These gardens, found throughout the 80-acre property, are tended to by produce manager Julie Bennett, who follows organic…
now open Restaurant Maria, Hobart Restaurant Maria has opened on Brooke Street Pier, bringing a taste of the Mediterranean to the Hobart waterfront. The sea may be a little cooler here, but you can still sip on limoncello spritz and order vibrant share plates inspired by the Amalfi Coast and Aegean Islands. The menu revolves around local, hand-foraged Tasmanian produce cooked over the flames, recreating the flavours and textures of a European summer. Como, Brisbane. Inspired by Northern Italy’s most famous lake, Como is your new place to holiday in South Brisbane. CG Design Studio has created a space that captures the refined elegance of the famed celebrity retreat and tourist attraction, with earthy banquettes and soft curtaining in the colours of the Como shoreline. Do as the Italians do…
Fresh TAKE Our Digital Editor and dining expert Erina Starkey on what’s hot right now. What do you want, a cookie? Us, too. Our latest craving is for chunky New York-style cookies, filled with molten chocolate and stacked three inches high. WHAT’S HOT: Put down the Ginger Nut. Australians are no longer content with the bickies in the Arnott’s tin. We don’t want small, snappy rounds, but huge, textured mounds, filled with rivers of choc and hunks of nut. You can thank NYC bakery Levain for the giant cookie trend. The famous chain has more than a dozen stores across the US, with endless queues for its chonky treats. The six-ounce cookies were originally developed as a post-race treat for runners, but it’s a marathon just to finish one on…
