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.
DARK CHOCOLATE LUXURY With delicious chocolate, nuts, cacao and superseeds, Dark Chocolate & Cacao Protein Nut Bars provide fibre and protein. Best of all, there’s less than 4g of sugar per bar. SWEET AND SALTY With superseeds chia, pumpkin and sunflower, Salted Caramel Flavour Protein Nut Bars combine salty satisfaction with the sweetness of caramel – and with less than 2g of sugar per bar, you’ll love it! SUPER SEEDS AND BERRIES Delectable fruity flavours team up with super seeds and quinoa in Cranberry, Goji Berry & Quinoa Protein Nut Bars to give you a super snack with 25% protein per bar! LET THE INGREDIENTS DO THE TALKING Nice & Natural Protein Nut Bars with 3 Superseeds are made with a focus on superfood ingredients. Nuts, superseeds, grains, cacao and…
IF YOU’RE LIKE 99 per cent of the rest of the population, those ‘detox’ resolutions have likely already fallen aside. (Particularly if you are a delicious . reader – we are in our element all year round after all!) There is more noise than ever about ‘eating clean’ when a new year begins, but it’s something we’ve always espoused. Well, that’s if you call fresh produce, minimal intervention and eating in season eating clean. It’s the way we should eat always, not just in the new year. This issue makes eating ‘clean’ easier and tastier than it’s ever been, but I feel confident you’ll take these ideas on for months to come. Fresh, flavoursome and local shouldn’t be something just for February! I do acknowledge that the summer heat and…
vegan demon I made the vegan blueberry cheesecake bars in November’s delicious. (On Trend, p 93) for a vegan colleague and they were a hit! Not just with them but with everyone, vegan or non-vegan. @koukari_kitchen bake off Never has a delicious. magazine’s arrival been more timely than the ‘Big Birthday Party’ issue (November). It arrived just as I was planning a tea party to celebrate my 50th and my daughter’s 18th birthday! Robyn Panosh PANTRY STAPLE DELICIOUS. IS ALWAYS INSPIRING AND FULL OF THE LATEST NEWS, TRENDS AND IDEAS IN FOOD. IT’S AS MUCH A PANTRY STAPLE IN MY HOUSE AS FLOUR, EGGS AND OIL. CATHY KIRWA say cheese I was given a delicious. subscription for my birthday last year and I’m loving it, particularly the MasterChef column. I’m…
“A great summer menu, the entree and main seafood theme needs wine with freshness, good acidity and balance. Get together with someone special on Valentine’s Day and indulge!” Matt Wenk, Smidge Wines winemaker CANDLELIT DINNER Oysters with shiraz mignonette, p 48 Smidge Wines The GruVe Adelaide Hills Gruner Veltliner 2015 Crab linguine, p 95 Smidge Wines Pedra Branca Adelaide Hills Sauvignon Blanc 2014 Passionfruit chocolate tart, p 19 La Spinetta Moscato d Asti “Once all the Christmas ham has been eaten and the last drop of Champagne has been drunk, a new year detox is in order. Fresh and fast salad bowls and light summer desserts are the way to kick-start a healthy 2017.” Josie Taylor, deputy art director LIGHT LUNCH Crispy tofu brown rice nori wraps with pickled…
COMING SOON! TICKETS AVAILABLE IN FEBRUARY TICKET INFORMATION REVEALED SOON AT DELICIOUS.COM.AU/PEOPLE-EVENTS…
MENU Jonella Farm baby corn, lemon myrtle Hay-smoked rockling, cod’s roe Great Ocean Road duck with preserved berries Mango with charred curd WE’RE KICKING OFF the new year with not one but two events for you to enjoy. Pick either lunch or dinner at ESP – Estelle by Scott Pickett in Melbourne’s Northside, ranked No. 3 in our 100 most delicious restaurants in Victoria, where you’ll enjoy four courses specially developed by Pickett to shine a light on local produce. Begin with Jonella Farm baby corn and native lemon myrtle, then devour delicate rockling and Great Ocean Road duck. Be sure to leave room for dessert, because mango and charred curd is not to be missed. Plus, each course is matched with a wine from Caledonia Australis to complement the…
