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.
THE SEPTEMBER ISSUE in magazine land occupies legendary status (thanks to that infamous Vogue documentary of the same name); however, while our September edition is most certainly a celebration of all things seasonal, that’s where the similarities end. Think a carb celebration of the highest order, given that it is our annual ode to all things Italian. Pasta! Pizza! Polenta! Risotto! Gelato! You’ll find so many pages to fold down, be it your Tuscan hit list (p 139), a Sicilian getaway (p 130), or 24 hours in Rome (p 140). We’ve corralled the family of delicious. contributors to celebrate – Jamie Oliver’s on pasta (p 94), Matt Moran covers Italian grains (p 110), Valli Little takes the cheese (p 86), Silvia Colloca whips up Italian street food (p 102)…
LET’S DO BRUNCH IT’S NOT QUITE BREAKFAST, IT’S NOT QUITE LUNCH – IN FACT, IT’S BETTER THAN BOTH. WE PUT TOGETHER OUR ULTIMATE BRUNCH RECIPES FOR LAZY WEEKENDS THAT ARE BEST SPENT SHARING WITH FRIENDS. TRAVEL TUSCAN SUN Take a step back in time as we travel to Tuscany with food writer Lee Tulloch, who checks out a luxury resort in the hills of the Italian region with a kitchen garden and cooking school. DON’T MISS On August 28, delicious. on Sunday will launch within the new magazine Stellar inside The Sunday Mail, The Sunday Telegraph and The Sunday Herald Sun. INTRODUCING YOUR SUNDAY FIX Sundays just got even better with recipes from all our top contributors, simple weeknight ideas, Matt Preston’s weekly column, news, reviews and much, much more!…
PHOTO OF THE MONTH #makeitdelicious Words cannot describe how incredible this stack of pancakes was –coconut pancakes with banana, creme fraiche and caramel sauce from your fabulous website. Thanks delicious.com.au. @nellieannabelle comfort food I lived in Ireland (many moons ago) and I fell in love with their simple but wholesome food. Valli’s Irish feature in the June 2016 issue (Valli’s Kitchen Diary, p 112) with its hearty dishes reminded me of just how comforting Irish food can be. What better way to spend the cooler months than by throwing a dinner party Éire style. Phoebe Phillips round of applause The July issue is the best! Love the layout, cover and the recipes are full of soul. This must be one of the best issues for 2016 and all I…
To the editors of delicious. from an appreciative reader, I quite agree with other readers who fold down the corners of the recipes they like. We are only two people so with your recipes I can make us a varied and interesting diet. A roast is generally too big, so the pot-roasted lamb shanks with polenta and sprouts from your July 2016 issue were perfect (Hand Picked, p 18). Your magazine makes me think to try new things and my husband is always a very appreciative recipient. Thank you. Elizabeth Kelly, via letter ED’S NOTE: Congratulations, Elizabeth! You’ve won a Marcato Pasta Machine valued at $299. This stylish appliance will have you whipping up Italian dishes in no time. For more information, visit: marcato.it.…
“I recommend two of our exciting, food friendly Italian varietals that complement the trattoria theme, and an off-dry, fresh and delicate riesling as a great foil for the dessert.” Kym Milne, Bird in Hand chief winemaker RUSTIC LUNCH TRATT CLASSICS Broad bean, crab & mint risotto, p 116 Bird in Hand Arneis 2015 Veal cotoletta with saffron tomato & fennel salad, p 70 Bird in Hand Nero d Avola 2014 Blood orange cake, p 42 Bird in Hand Honeysuckle Riesling 2016 “It’s not all about the pasta! These recipes use Italian flavours in a smart way. Have this light menu with jazz tunes and an endless flow of white wine.” Samantha Coutts, food assistant LIGHTEN UP HEALTHY ITALIAN Italian tuna & bean salad with pistachio, p 82 Eggplant parmigiana, p…
MENU Antipasti of fried Sardinian globe artichokes, olives and cured meats (bresaola, prosciutto and mortadella) Farfalle with crab, cherry tomatoes and lemon oil Porchetta with fennel salad & roast potatoes OTTO signature tiramisu VIVA ITALIA! Our love affair with Italian food continues as we head north to OTTO Brisbane, the first outpost of the iconic Sydney ristorante. Join us for this special dinner created by head chef Will Cowper (pictured) in the glorious dining room overlooking the Brisbane River and Story Bridge. Cowper’s menu features the best of Italiano : antipasti of fried Sardinian globe artichokes and salumi, farfalle pasta with crab and cherry tomatoes, and crisp porchetta with fennel and roast potatoes. The Italians know how to do dolci right, and OTTO signature creamy tiramisu is the perfect dessert…
