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.
COOKING WITH CONFIDENCE The Pyrolytic Oven’s touchscreen interface provides an intuitive, guided cooking experience that helps deliver outstanding results every time and ensures each dish is cooked to perfection. This guided cooking feature means you can cook with a favourite method, a hero ingredient or a go-to cooking function or recipe. A food probe precisely monitors cooking in real time, giving you complete control. Fisher & Paykel Built-in Pyrolytic Oven (OB60SDPTDB1), 60cm, $3,899. POWER AND PRECISION The power of gas pairs with the precision of induction in this dual fuel cooktop, with one gas wok burner and four induction cooking zones for ultimate flexibility. The induction zones provide extremely accurate temperature control from very high to very low heats so you can sear, sauté and temper just like the pros.…
IT’S BEEN AN unlikely time to pull together our 20th birthday issue at delicious. With food and photography teams largely based in Sydney, we’ve grappled with how to get our contributors together for parties and bring a celebratory feel to the pages from our most restrictive lockdown situation yet. While large gatherings may have been off the table, things are rapidly changing. And regardless, we felt it was important to bring as much joy to this issue as possible, because we all need it – and birthdays should feel even more special in lockdown! Despite prop shops and studios being temporarily closed, and ingredients out of stock, the delicious. team managed to bake up a storm, and tested, poured, mixed and developed innovative ways to shoot (at home!) to bring…
THIS MONTH’S MOST-LIKED POST 1,361 likes, 40 comments Trade up the biscuit tin for @lauren.eldridge’s Iced VoVo Viennetta. It’s everything you love about the Iced VoVo, actually iced. Find the recipe for this legendary dessert crossover at delicious.com.au Recipe: @lauren.eldridge Photo: @bendearnley Styling: @kirstenljenkins #MAKEITDELICIOUS LONG LOVE: I have bought your magazine since the beginning and have been a subscriber for many years. My granddaughter has a subscription and she is a great cook. I want to thank you for the pleasure you have given me (and my late husband) over the years, we had so much fun trying your amazing recipes. I will still be able to read my granddaughter’s magazine for something special. Cecelia Reedman THE WINNER IS… My husband has just hand-built a brilliant outdoor wood-fired retained…
BRUNCH DATE Coconut rice pudding with mango and passionfruit, p 22 Sweet & savoury bagels, p 48 Goat’s cheese, provolone, thyme & green olive focaccia, p 84 “I’ll be making big, beautiful brunch spreads to share with the people I love this season. Bill Granger’s tropical rice pudding feels like summer in a bowl and is perfect for that cafe experience at home. Build-your-own bagels are ideal for easy entertaining, and cheesy green olive focaccia is a must, too!” Hayley Incoll, Creative Director DINNER PARTY Four-cheese cacio e pepe arancini with mojo verde, p 83 O’Leary Walker 2021 Chardonnay Baked gnocchi with chorizo & fennel seed pangratatto and burrata, p 96 O’Leary Walker 2020 Nero d’Avola Salted peanut caramel with chocolate cream (Nigella’s chocpots 2.0), p 50 O’Leary Walker 2020…
1. A LUXURY GETAWAY WITH QT VALUE: $4,000 Win a four-night stay with QT Hotels & Resorts at any of the designer hotel collection’s destinations across Australia! Your stay will include daily breakfast for two, and an additional $500 to indulge in food and drink experiences during your stay. Plus, the winning guests will receive two seats at The Chef’s Table, in your chosen hotel’s signature restaurant. This means silver service with your dishes served by the Executive Chef, and wines poured by the hotel’s resident wine expert. 2. PRIVATE LUNCH & MASTERCLASS WITH FIREDOOR’S LENNOX HASTIE VALUE: $1,200 EACH Australian Pork and Firedoor are giving you and a friend the chance to win a private masterclass with Lennox Hastie. The top chef will guide you through a gastronomic experience…
Crudo, sashimi, ceviche, poke – who would have thought raw fish, in all its guises, would become so popular? We always have one sort on the menu. Barramundi is an Australian favourite, but snapper, tuna or salmon would work equally well. This is the time to visit your trusted fishmonger – fresh is definitely best.” “Pork belly has been the dish of the past decade. The secret is in slow cooking: you want to render all the fat out of the pork belly before barbecuing it to irresistible stickiness. Serve with lettuce leaves to wrap it up in – a great barbecue tip that saves on cutlery!” WINE MATCH: BETHANY GSM FIRST VILLAGE 2019 A real treat from the Barossa Valley, this gold medal winning wine is a vibrant, fresh…
