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.
Bengali fried chicken with chilli aioli; Jalapeno pakora, p 62 NON8 Torched Apple & Oolong “The acidity in apple and verjuice cuts through the fat of fried chicken; the ginger complements the spice of the jalapeno.” Dal gosht (Lamb shanks with chana dal curry), p 60 NON7 Stewed Cherry & Coffee “The spice here complements the garam masala in the dish.” Baesuk (Korean poached pears), p 72 NON1 Salted Raspberry & Chamomile “The sweet flavours of the raspberry go with the sweetness of the honey syrup.” “Pair boldly: match intensity, complement flavours and trust your tastebuds.” Aaron Trotman, NON Founder and CEO…
Food and travel have always been inextricably intertwined in my mind. Exploring an unfamiliar food culture is one of the best gifts that travel gives us; often it’s the memory of a revelatory dish or a restaurant stumbled across by chance that stays with me long after my bags are unpacked and life has gone back to normal. I’m hardly alone in feeling this way – surveys have found, again and again, that food is one of the top deciding factors when Australians are settling on a travel destination. After all, what is Hanoi without pho or bun cha? What is Naples without pizza? That doesn’t mean, however, that you need a passport to broaden your culinary horizons. People from more than 200 different nations and hundreds more ethnicities call…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 4,257 LIKES / 1,673 COMMENTS If anyone knows how to bake a mean scone, it’s the legendary women of the CWA. And you guys were pretty happy when we shared their recipe. Find it at delicious.com.au RECIPE: @thecwavic PHOTO: @alanjensen STYLING: @davidmorgan.co LETTER OF THE MONTH… I live in a house full of boys, with my husband and two sons. They are big meat-lovers and, like most mothers, I struggle to sneak some vegetables into their diet. But thanks to delicious. magazine, I have been able to achieve the near impossible – vegetarian night! Now a weekly staple in our home, I look forward to expanding my vegetarian recipe repertoire, scouring the latest issue for our next favourite meal. The root…
On the ground floor of Wynyard’s busy MetCentre, in Sydney’s CBD, a small eatery is bringing about big change. Kabul Social is a social enterprise restaurant that sells delicious Afghan food while also providing meals to those in need, and training and employment opportunities for those seeking asylum. At the kitchen’s helm is head chef Roya Moeen, who arrived in Australia from Afghanistan with her husband, son and daughter in 2018. When she was younger, Moeen had dreams of studying law, but being a young woman in Afghanistan at the time, this was not a possibililty. “I wanted to go to university,” she says. “But when the Taliban came, I was very scared. I couldn’t go outside.” Moeen went on to marry, and worked as a chef in her husband’s…
Gibney, Perth A grand French-style pavilion has landed on the Cottesloe coast. Gibney is the latest venture from hospo heavyweight George Kailis. The ‘terrace lounge’ could just as easily be in Cannes, with its double-tiered umbrellas and sparkling water views. Head inside for the signature Gibson martini, which is shaken and stirred at the table, and comes with a choice of garnishes. The menu revolves around bistro classics like grilled seafood and steaks, with a roving dessert cart to finish. Snug, Brisbane. Cool weekends call for a cosy brunch date at this new Coorparoo cafe. The cute little spot in Brisbane’s inner city serves up Korean comfort food, with satisfying bites like freshly baked pretzel rolls, omurice with prawns and Korean egg-drop sandwiches, filled with softly scrambled eggs on buttery…
Tongue is the dish on everyone’s lips these days. The glorious glossa has made it back onto menus, and this time around it’s had a mouth-watering update. WHAT’S HOT: A lot of chefs have their tongues out at the moment. Instead of the grey boiled slabs we’ve seen in the past, the new way chefs are showing off this muscle meat is with a pink ruffled brochette. The meat is typically brined, poached, peeled and shaved; the soft folds elegantly threaded on a skewer. The kebab is then kissed by coals and licked by the flames to form a crisp caramelised crust around the edges. WHY: It’s a combination of curiosity from diners and cost-cutting from chefs. Tongue is an adventurous ingredient that people don’t generally cook for themselves at…
