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.
IF YOU HAD asked me 12 months ago which places, faces and foods would be trending in 2016, I would never have said mince (although many Mums would say mince never went out!), or green smoothies, or chicken, or #freakshakes – don’t knock it ‘til you try my favourite post-workout shake opposite. Yet here we are, watching food and lifestyle trends rival fashion in their velocity and unpredictability. It’s why we do an annual trend issue; it’s exciting to learn new cuisines, or try new twists on old favourites (such as Hamish Ingham’s take on the revived trifle), yet take comfort from staples that never go out of style (from roast pumpkin to chocolate brownies). If you’re anything like me, you’re always on the lookout for a new city to…
REAL + HEALTHY This month we are releasing the first cookbook in our new Real + Healthy series with a focus on everyday superfoods. Featuring more than 100 recipes packed full of our favourite nutrient-dense ingredients for living and eating well, from power breakfasts through to satisfying soups and salads, easy dinners and healthy desserts. Available August 1 at newsagents. ROLL UP, ROLL UP WE GO BEHIND THE SCENES OF CIRQUE DU SOLEIL’S NEW SHOW KOOZA (LAUNCHING AUGUST 25), AND DISCOVER A DAY IN THE LIFE OF A PERFORMER – MOST IMPORTANTLY, WHAT’S ON THEIR PLATE. 5500+ recipes from your favourite chefs, including Maggie Beer, Jamie Oliver, Bill Granger, Matt Moran, Colin Fassnidge and, of course, the delicious. team. TRAVEL CHEF’S GUIDE Surf mecca Byron Bay on the NSW far-north…
PHOTO OF THE MONTH #makeitdelicious We’re a group of friends who gather once a month to cook from delicious. magazine. The spicy pepperoni and burrata flatbread (Faster food, May 16, p 92), wow! @delicious_sunday crowd pleaser I love when delicious. arrives in the mail every month. A subscription is my yearly birthday present from my daughter who shares my love of food. I was excited by Jamie Oliver’s gluten-free baking (June 16, p 106) as I’m coeliac. Everyone loved the pistachio & lemon layer cake. Barbara J Hughes dessert star Matt Preston’s Turkish roast quinces with creme fraiche and halva (Wicked, June 14, p 70) are so good! They always get the ‘oohs’ and ‘ahhs’ at a dinner party. Thanks delicious. @jojonbr home grown After picking up the latest copy…
“I’ve left delicious. open at the page where I’d like to go,” said my reluctant-to-holiday, avocado farmer husband. Six weeks later we were in Ha Giang province (Global flavours, April 16, p 126) trekking through the very same ancient rice terraces, drinking ‘moonshine’ rice wine with remote Hill Tribe farmers and relishing the inventive and delicious North Vietnamese cuisine of Pan Hou Village. Thanks delicious. for inspiring my husband to leave the farm for his first holiday in 4 years. One neither of us will forget! Chris Culross, via email ED’S NOTE: Congratulations, Chris! You’ve won a Smeg 50’s Style Blender valued at $299. This retro-style appliance will have you whipping up smoothies and other treats in no time. For more information, visit: smeg.com.au . Send…
“I just love ‘dressing up’ fast food with drinks that are way fancier than the occasion – delicious, fun and decadent seems apt with these dishes.” Mike Bennie, drinks writer STAYING IN DIY FAST FOOD Kewpie & panko fried chicken with crisp salad, p 118 Bollinger Special Cuvee Champagne NV Anthony’s cheeseburger, p 50 Leeuwin Estate Art Series Chardonnay 2013 Rosemary loukoumades with honey and pistachio, p 86 De Bortoli Noble One Botyrtis Semillon 2013 “With roasted pumpkin and earthy beetroot, the carnivores and vegos will both be equally impressed.” Kirsten Jenkins, style editor ENTERTAINING ROOT TO LEAF Walnut pâté, p 80 Whole roast pumpkin with sage and caramelised honey, p 104 Freekeh & roasted beetroot salad, p 80 Bruleed Shaker lemon pie, p 24 “Sancerre’s acidity pierces through…
SNICKERS PUDDING MAKES 4 11/2 cups (225g) self-raising flour 1/3 cup (40g) milk powder 1/2 cup (110g) caster sugar 1/4 cup (25g) cocoa, plus extra to dust 90g unsalted butter, melted, cooled 3/4 cup (180g) sour cream 1/4 cup (60ml) milk 1 tsp vanilla extract 2 eggs 1/3 cup (95g) crunchy peanut butter 100g milk chocolate buttons 100g brown sugar 1/2 cup (165g) dulce de leche, warmed Vanilla ice cream and chopped salted roasted peanuts, to serve Preheat oven to 160°C. Grease 4 x 350ml ovenproof dishes. Place on a baking tray. Sift the flour, milk powder, caster sugar, cocoa and1/2 tsp salt flakes into a bowl and stir to combine. In a separate bowl, whisk the melted butter, sour cream, milk, vanilla, egg and peanut butter until smooth. Gradually…
