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.
MEAT-FREE MONDAY: Lucy Nunes’ mushroom quiche, p 72 OR Tom Walton’s spring greens risotto, p 86 TRAYBAKE TUESDAY: Yotam Ottolenghi’s puttanesca-style salmon traybake, p 96 ONE-PAN WEDNESDAY: Tom Walton’s one-pot Moroccan silverbeet & chicken rice, p 89 PASTA THURSDAYS: Dominic Smith’s pesto spaghetti salad with baby truss tomatoes and burrata, p 72 OR Tom Walton’s pasta primavera, p 90 FRIDAY ‘FAKEAWAY’: The Studds’ haloumi schnitty with potato salad, p 40…
Prep 15 mins (+ marinating) Cook 30 mins Serves 2 INGREDIENTS 2 garlic cloves, minced1 tsp ginger, minced¼ cup ABC Sweet Soy SauceKecap Manis2 tbsp fish sauce2 tbsp vegetable oil2tbspwater500g pork belly, skinremoved, cut into 3cm cubes To Serve 1 Lebanese cucumber (small), peeled into ribbons2 spring onions, finely sliced¼ cup coriander leavesLime wedges METHOD 1. In a medium bowl, combine garlic, ginger, ABC Sweet Soy Sauce Kecap Manis, fish sauce, oil and water. Add pork and coat well. Cover and place in fridge for at least 1 hour.2. Thread pork onto soaked bamboo skewers. Set aside and keep the marinade sauce.3. Heat a BBQ grill or chargrill pan over high heat until hot. Reduce heat to medium and cook skewers for 2-3 mins each side, turning and brushing with…
Here at delicious. it’s no secret that we love the big occasions (mostly when they involve the preparation and consumption of copious amounts of food). But that’s not to say we don’t relish what comes in between. The early days of spring, with the tentative shedding of layers and heady scent of greenery in the air, offer a much-needed pause before the madness of summer and festive goings-on. In the kitchen, too, it’s a chance to embrace new-season produce and leave heavy winter cooking behind, and each year around now, we see our readers gravitate towards the fresh, the fast and the low stress. This issue is dedicated to that easy, green mindset, full of recipes designed to carry you through from midweek mealtimes to casual Friday dinners and the…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,973 LIKES, 2,986 COMMENTS While the Olympics might be over, the legend of the chocolate muffin lives on. And you were all going for gold on this one – our version of the famed chocolatey treat was one of our most-liked recipes ever. Find the recipe at delicious.com.au RECIPE: @foodie.lucy22 PHOTO: @alanjensen STYLING: @vivienwalshstylist LETTER OF THE MONTH… I decided to treat myself after a crazy week with a copy of delicious. magazine, and what surprise and delight to see Kabul Social featured! (July 2024) I can’t keep away from the Wynyard restaurant; the food and people make the whole experience delightful and soulfully fulfilling. Thank you for shining a light on this incredible team. And Marion Grasby’s dan dan shepherd’s…
“A lovely classic combination. I get excited when asparagus comes into season, and this is one of my favourite ways to serve it: lightly blanched and chilled, with a classic gribiche. We’ve also made the addition of marinated white anchovy, or boquerones.”– James Cole Bowen For those who couldn’t make it to Europe this northern summer, take heart: there’s a new little slice of the French Riviera right here in Australia. Gibney, an opulent fine diner overlooking the beach in Cottesloe, WA, opened in May this year, and its stunning ocean views, colourful terrace umbrellas and sumptuous dining room are bringing some serious Mediterranean seaside vibes. “It’s funny, because we didn’t originally go down the French route from a design sense,” says Gibney’s owner, restaurateur George Kailis. “It just turned…
Table Manners, Sydney Elbows are allowed on the table at Bronte’s new rule-breaking restaurant, Table Manners. It’s the first solo venue from Alex Cameron, the former general manager of Franca, Parlar and Armorica. The casual diner specialises in European-inspired share plates, from tuna belly toast to a Moreton Bay bug club sandwich (go on, use your hands). Just make sure you save room for the lemon polenta madeleines for dessert. Elske, Perth With a name that means ‘with love’ in Danish, Freo’s new Scandinavian cafe Elske will leave you feeling warm and fuzzy inside. Skip the sandwich for the smørrebrød, an open toastie topped with gravlax and a soft egg, or roasted beets and cashew spread. The Scandi-chic interiors are good-mood-boosting, with oak timber furniture coming together with soft sage…
