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.
Koji & miso sausage rolls, p 78 Yulli’s Brews Karaoke Kingu Japanese Rice Lager ($7). “Beer and sausage rolls make sense, one in each hand; the dry, lightly bitter lager helps the umami tang of koji and miso get light in the sun.” Broad bean goat’s curd tart, p 51 Yalumba GEN Organic Chardonnay 2022 ($22) “Chardonnay and goat’s cheese go like bacon and eggs; the tangy cheese matched to the wine’s stone fruits and spice works a treat here.” Passionfruit pie, p 101 Mobius Moreau Apple Pie Liqueur ($65) “Yes, this really tastes like apple pie, with warm baking spices that layer more complexity on this amazing dessert.”…
How do you define Australian food? It’s easy to claim a love for famous Thai dishes like tom yum or pad kra pao, or admit partiality to Italian cuisine with its fierce adherence to traditions. But closer to home, the borders become a bit fuzzy. The contentious pav, or spag bol or barbecue feel too clichéd to capture the multitudes we contain. It’s a question Matt Preston ponders in this month’s column (p 34), in which he asks if naff ‘Mod Oz’ is giving way to something more nuanced. Perhaps that nuance is the answer. Our food culture can hardly be dismissed as young; Australia’s First Nations people have an understanding of seasonality and sustainability stretching back millennia. We’re offered a taste of this by chefs like Nornie Bero (who…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 2,118 LIKES, 948 COMMENTS Yes, you’ve had cheesecake. But have you had brown butter and sugar cheesecake? Everyone sure wanted a piece of this stunning creation by pastry chef Carina La Delfa. Find the recipe at delicious.com.au RECIPE: @lumos_bakery__ PHOTO: @bendearnley STYLING: @davidmorgan.co LETTER OF THE MONTH… I am currently stuck at home more than usual this icy Melbourne winter (compliments of a broken pelvis and shoulder), and bored carer hubby trawled through my stash of delicious. magazines. Forever indebted, delicious. team! Yotam’s spiced meatball soup from June’s cover was served up for Sunday’s dinner, and tonight he followed through with July’s chicken chowder. Both were absolute knockouts, with proud hubby even taking pics of his dishes beside the magazine recipe…
RECIPE NOTE: “This really shines with native flavours, but if any are tricky to find, more accessible alternatives can do the trick. Try finely shredded makrut lime leaf in place of Geraldton wax; 2 tsp fennel seeds for the anise myrtle; and the zest of 1 lemon in place of the lemon myrtle.” As a proud Bundjalung woman, chef, restaurateur and native food enthusiast, my direction in life is guided by Country and our ancestors. From my earliest memories of harvesting yugari (pipis) and collecting yuli (karkalla) on the beaches of Bundjalung Country alongside my nan, mum and aunties, my future has been shaped by the generosity and wisdom of our elders. Through working in restaurants, eventually opening my own and becoming the first female First Nations recipient of an…
Naldham House, Brisbane Brisbane’s most coveted address, the 140-year-old Naldham House, has been relaunched as a high-society supper club. The landmark building channels the sophistication and class of yesteryear, backed by the pedigree of the DAP & Co. Hospitality Group (The Gresham Bar, Popolo). Patrons can swing by for an ice-cold blackberry cooler and brasserie classics like pithivier and côte de boeuf. Attenzione!, Sydney. Look over here! Now that we have your attention, a group of hospo mates from Ragazzi, Fabbrica and Yellow have opened Attenzione! Food & Wine in Sydney’s Redfern. The Italian-ish diner serves up statement snacks, from a single strand of pici pasta smothered in a sweet shallot cream to a savoury doughnut stuffed with rabbit ragu. Don’t miss it. Orlo, Melbourne. This three-storey restaurant and bar…
Our Digital Editor and dining expert Erina Starkey on what’s hot right now. Au revoir, a la carte. Chefs are now embracing the prix fixe menu, proving you can still have a multi-course meal without having to fork out a fortune. WHAT’S HOT: The father of the prix fixe menu, Auguste Escoffier, dared to dream of a dining experience where we didn’t deliberate over the menu, contemplate the need for extra greens or wonder whether we’d left room for dessert. Instead, he envisioned a set menu, made up of around three courses, and available for a fixed price. WHY: This style of dining has long been associated with white-clothed tables and tiny forks, but in recent times, the set menu has also become popular in less stuffy surrounds. It’s an…
