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.
LIFE JUST SEEMS TO get faster. Which is both exciting, and not! Food, like everything else, has to keep up, but the meaning of ‘fast food’ has changed vastly. A few decades ago, families ate together, with device-free time to prepare the evening meal. There was less opportunity to be creative and dinner was different from today’s experimental affairs. Meat and three veg in our house in 1984 was a very different-looking plate to Phoebe Wood’s 2017 take on it (p 48). Our annual ‘Fast Food’ issue provides inspiration for the busy cook who wants eating well to be easy and speedy. Given we have access to more and better produce, and understand it needs minimal intervention, this needn’t be complicated. Try thinking (and freezing) ahead with Valli Little’s feature…
PHOTO OF THE MONTH #makeitdelicious We set a New Year’s resolution to cook 104 new recipes. From delicious. , here’s Jamie Oliver’s epic chocolate trifle (Dec 16, p 100). #makeitdelicious @molloys_food_challenge party champ My inspirational parents celebrated their 50th wedding anniversary recently. It meant a great deal to me to cater the event, and I was excited to make the ultimate birthday cake (Nov 16, Exclusive Extract, p 57) as their anniversary cake. It was a great success and I would like to thank delicious. for the fantastic recipes and ideas, and for the cake that made my parents’ anniversary that much more special. Kylie Walters treat yo’self I am a proud owner of an annual subscription to delicious. magazine. Having a monthly issue and weekly online updates with new…
“Asian at home is a big part of my cooking repertoire, especially in warmer months for keeping things fast and fresh. This menu, especially the miso pork, is both flavourful and effortless.” Hayley Incoll, creative director FAMILY DINNER Honey chicken wings, p 96 Miso pork with mushrooms, beans and Chinese broccoli, p 56 Roasted pineapple & coconut panna cotta, p 102 “We make approachable, versatile and enjoyable wines, so our lighter, brighter reds match well with vegetarian food, while our skin-contact white is the hero with the main.” Sam Berketa, AlphaBox & Dice head winemaker LIGHT LUNCH Radish salad with curd, p 90 Alpha Box & Dice Tarot Grenache 2016 Homemade pici with quick broccolini sauce, p 22 Alpha Box & Dice Golden Mullet Fury Semillon/Viognier 2014 Vegan blueberry…
WE’RE LAUNCHING OUR Take Two Chefs collaboration series in Sydney with a match-up of two of the biggest talents in Australian cooking. Joining fiery My Kitchen Rules star Colin Fassnidge in the kitchen of his 4Fourteen restaurant is his great mate Darren Robertson, part of the Three Blue Ducks collective that’s cooking up a storm in Sydney and Byron Bay. This is a pairing you definitely don’t want to miss out on. Book a place for this cracking double act and, as well as a meal to remember, you’ll be among the first to check out Fassnidge’s newly renovated Surry Hills fine-diner. Beyond the gorgeous setting, our two chefs will be serving up four amazing courses – Darren is kicking the night off with a dish of raw fish, buttermilk…
FROZEN CARAMEL SLICE SERVES 12 Begin this recipe 1 day ahead. 400g shortbread biscuits 80g unsalted butter, melted, cooled 1 cup (90g) desiccated coconut 1.5L caramel gelato or ice cream, softened 400g jar dulce de leche (from gourmet food stores) 200g dark (70%) chocolate, chopped 300ml thickened cream 1/4 cup (60ml) sunflower oil Grease the base and sides of a 5cm-deep, 20cm x 30cm lamington pan. Line with baking paper, leaving some overhanging. Place shortbread in a food processor and whiz to fine crumbs. Add the butter, coconut and a pinch of salt, and pulse to combine. Press into the base of the prepared pan, using the back of a spoon to smooth the surface. Spread over gelato, then dulce de leche. Smooth the surface, then freeze for 1 hour…
CELERY, ANCHOVY, BLACK OLIVE & BRESAOLA ANTIPASTO SERVES 4 AS A STARTER OR PART OF AN ANTIPASTI PLATTER Celery is always thought of as a vegetable to be used in stock or as the base of a stew and not so much an ingredient in its own right. Here, we make it the star of the show, along with just a few supporting acts in bresaola, anchovies and olives. Strip away the outer few stalks and keep them for stock, or use them in the grilled mussels dish (recipe follows). 1 seeded baguette, thinly sliced 1/ 4 cup (60ml) extra virgin olive oil 1 tbs white balsamic vinegar 200g thinly sliced bresaola 50g parmesan, thinly shaved using a vegetable peeler 1 bunch celery, outer stalks removed, heart thinly sliced, pale…
