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.
WHEN IT COMES TO Italian food, Australians search the internet more for that country’s recipes than for those of any other nationality. Suffice to say our desire for the good life is high! We could talk extensively about why this is – the migration of Italians to Australian shores in the ’50s; the rise in popularity of the Mediterranean diet; their relatable approach to cucina povera (the original version of ‘no waste’ – peasant fare); the pre-fad sensibilities of eating simply using seasonal and local produce; the lack of deprivation (cheese, wine and coffee are essentials!); or the fact that travelling through Italy is a rite of passage for everyone from backpackers to grey nomads. Or, we could just keep it simple and attribute Australians’ interest to the fact the…
#MAKEITDELICIOUS PHOTO OF THE MONTH This Sunday’s dinner is a warming, homemade one-pot butter chicken with dill yoghurt, from the June issue of delicious. (Cover recipe, p 18) #makeitdelicious @cunningtrav BUTTERED UP: After a disappointing experience with takeaway, I vowed to make butter chicken myself. Your one-pot butter chicken with dill yoghurt was just perfect! It was so much better than the monstrosity from our local. Kudos for a tasty dish with minimal washing up! Ingrid Robertson YES, CHEF: Our 10-year-old had a couple of mates coming over and decided he wanted to cook for them. Harrison loves his pork, so Colin Fassnidge’s crispy pork shoulder (Meat Market, June 17, p 46) was just the ticket. The dish was easy enough for him to handle, and…
COLD COMFORT RELAXED ITALIAN Tomato, pickled cucumber & yesterday’s bread salad, p 86 Sausage & mortadella ragu, p 78 Cheat’s chocolate tartufo, p 124 “Kick things off light and fresh with a beautiful salad and you’ll have plenty of room for wholesome ragu and, of course, decadent dessert. Even better? This menu is so quick and easy you can enjoy it any day of the week.” Samantha Jones, Managing Editor CROWD PLEASERS LA DOLCE VITA Pumpkin & parmesan arancini with salsa verde, p 106 ‘Samphire’ Skin Contact White 2016 Surf & turf pizza, p 72 ‘Riptide’ Red Blend 2016 Chocolate-hazelnut tiramisu, p 122 ‘Mesmer Eyes’ White and Red Blend 2016 “I’ve chosen three wines from our cellar door exclusive ‘winemaking on the edge’ range. I like the fact that this…
“Meru Miso is small batch, uses the best Australian ingredients and is made using traditional methods. I’ve always had an interest in fermenting. We realised that there was no good-quality Australian-made miso available and decided to branch out. Our name comes from the Japanese pronunciation for Melbourne, ‘Meruborun’, and so we became the shortened ‘Meru’. “We naturally ferment our miso without any temperature control and without adding anything extra to the process. The key to great miso is making sure it’s not too salty. While miso is traditionally a salty condiment, this shouldn’t be all that you taste – you should get a good balance of sweet, salty and savoury, all at the same time. “Christian Ryan was one of the first chefs I met when we moved to Tasmania.…
MENU Canapes Moonlight Flat oyster, lemon myrtle Greenvale Farm acorn-fed prosciutto, Moreton Bay bug White Rocks veal, watercress, munthari berry Mark Eather line-caught Spanish mackerel, Ozi Uni sea urchin Milking Yard Farm chicken, turnip, milk curd Schulz Organic Dairy milk, Trevallie Orchard pears JOIN US FOR A night to remember at Melbourne’s iconic Vue de monde where, together with the award-winning restaurant’s chef-owner, Shannon Bennett, and executive chef Justin James, we’re celebrating some of the best Australian produce from the delicious. Produce Awards. You’ll enjoy canapes followed by four courses showcasing gold medallists and trophy winners from the 2016 awards, including Milking Yard Farm chicken, Greenvale Farm prosciutto and Mark Eather Spanish mackerel. Matching wines come from wine partner The Lane Vineyard, presented by the winemaker’s Ben Tolstoshev. All this…
Fitting out a kitchen is not something to take lightly – after all, you use its appliances more than any others in your home. It’s important to understand what you’re buying and this is why the Miele Experience Centres were created – to bring a high level of product knowledge and appreciation to consumers before and after purchase, in the most immersive and inspiring way possible. LIFESTYLE IN ACTION More than just a showroom, Miele Experience Centres offer you the chance to peruse innovative products in spaces that replicate functional, luxury-home environments. Enjoy a superb coffee and witness expert demonstrations of Miele’s cooking appliances, dishwashers, coffee machines, laundry appliances and more. BEST ON SHOW Miele’s ArtLine range is the star of the Experience Centres and, with a blend of innovation…
