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.
This month, 23 years ago, the first-ever issue of delicious. hit newsstands, with its chocolate-drizzled cover pancake stack by the late, great Bill Granger. In the intervening years, we’ve hit highs (the mighty mangomisu and our chocolate self-saucing pudding remain as popular online as ever), and cooked our way through lows right beside our readers (just watch the delicious. lockdown videos for proof…) We’ve spent thousands of hours testing recipes, worked with the very best chefs and cooks and had the top foodie talent in the business grace our team. And through it all, one thing has remained constant – our belief that every meal is worth celebrating. So, naturally, when our celebration issue rolls around, we’re in our element. Starting with dessert first (because who doesn’t love that), pastry…
Follow us on socials — @deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,098 LIKES, 159 COMMENTS How do you tiramisu? This luxe pistachio and limoncello spin on the classic Italian dessert sure hit the sweet spot on socials recently. Find the recipe + more tempting twists on tiramisu at delicious.com.au RECIPE: @silviacollocaofficial PHOTO: @markroperphotography STYLING: @kirstenjenkins LETTER OF THE MONTH… I am grateful for the very timely arrival of the August issue. I took my primary school-aged sons grocery shopping recently and tasked them with scanning and bagging items. They were surprised at the price of one capsicum, which provided me with a teaching moment about the cost of food and our responsibility not to waste it. Later that evening, we were looking at recipes in the August issue together and absolutely…
A few days off Julie’s first birthday, the Melbourne restaurant’s eponymous head chef Julieanne Blum reckons she’s finally come to terms with her name being on the door. “It’s kind of just the name now,” she says sheepishly. “I’ve disassociated with it a bit – I’m on the shyer side.” For Blum, the first 12 months of Julie have been about all the people that make the 50-seater what it is, not her singular vision. “It’s taken a tiny bit to find our groove, and grow a community around us,” she says. “We don’t want to be a restaurant where people just pop in one-off, you know? We want to have people come in and enjoy it on a weekly basis.” Blum spent six years as head chef of Cam’s…
Tombo Den, Melbourne Bringing a moody, surrealist slice of Tokyo to the Windsor end of Chapel Street, the latest venue from Lucas Restaurants is part sake bar, part Japanese izakaya and all sorts of atmospheric. The long, narrow downstairs dining room is taken up by a sushi counter, where chefs transform the catch of the day into delicate nigiri and sashimi. Upstairs, eerie AI art by Tom Blachford adds to an otherworldly feel that would be as much at home in Shibuya as it is in southern Melbourne. Postino Osteria, Sydney Alessandro and Anna Pavoni have given a neighbourhood osteria to the inner west ’burb of Summer Hill, a traditional enclave of Sydney’s Italian community. In a counterpoint to chic Ormeggio at The Spit, Postino Osteria hones in on classic…
Fresh TAKE No matter how you roll, this ancient Japanese snack is experiencing a resurgence to become one of our favourite easy (and economical) snacks. WHAT’S HOT: See you later sushi; when we’re feeling snacky, it’s all about onigiri. Onigiri, also called nigirimeshi or omusubi in their native Japan, are basically hand-formed rice balls. Even though it’s thought that the Japanese have been popping onigiri into their bento boxes for more than 2,000 years, it’s a whole new ball game thanks to a surge of Australian eateries specialising in the ostensibly modest morsels. WHY: As anyone who has stumbled into a Japanese konbini knows, onigiri are the dream one-handed snack. Often in a neat nori wrapper, the sticky rice silences hunger pangs while encasing a dealer’s choice of fillings –…
RAISING THE BAR Neil Perry’s takeover of Sydney’s Double Bay has been secured with the arrival of cocktail den Bobbie’s, beneath Song Bird in the basement of landmark Gaden House. With Linden Pride and Nathalie Hudson of legendary bar Dante NYC consulting on the drinks list, expect meticulous martinis, live jazz and a seafood-forward snack menu befitting one of Australia’s top chefs. BOBBIE’S 24 Bay St, Double Bay, NSW @bobbies_doublebay + THREE MORE VENUES TO VISIT THIS MONTH Fangbone by Dormi lona Cult WA winery Dormilona has recently introduced a bottle refill program at its Margaret River tasting room and selected bottle shops, dubbed ‘Fangbone’. Purchase a 1L bottle of Dormilona Chenin Blanc, Orenji (a semillon and sav blanc blend) or house Tinto by winemaker Josephine Perry, and simply bring…
