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.
WHAT A PLEASURE it is to be here! Thank you to our incredible editorial director, Kerrie McCallum, who handed me the reins of these pages last issue, and of course to the fantastic delicious. team for pulling out all the stops through lockdown to bring you this bumper edition. If there was ever a time for a celebratory Christmas, it’s now, and you’ll find these pages packed full with the indulgence you all deserve after another trying year. As we prepare to come back together with the family and friends we’ve missed, putting on the ultimate festive feast is top of mind, and I for one am planning the shiniest, most sparkling celebration to date (pass me any of the gifts from p 27, please Santa!). Silvia Colloca kicks things…
OUR MOST-LIKED POST 1,016 likes, 20 comments Get cracking on dessert with this no-bake peanut butter crème brûlée. It’s the real MVP of warmer weather desserts. Find the recipe and more no-bake treats in our October issue, or at delicious.com.au Recipe: @geodoes Photography: @brettstevens Styling: @kirstenljenkins #MAKEITDELICIOUS MALTA DREAMING: I just bought the October edition of delicious. and was beyond ecstatic to see that my ancestral island of Malta was being featured. I love seeing the Mediterranean flavours of Italy and Greece, but to many, this tiny island sometimes gets missed. You have captured this gem so beautifully, I am truly grateful as you took me back on a journey to beautiful Malta. My heart is full. As we say, grazzi hafna! Margret Roberts ONE-PAN MAGIC: I love cooking extravagant…
THE BIG DAY Barbecued king prawns with chorizo & Aleppo pepper butter, p 92 Matt Moran’s baked Christmas ham with maple syrup & clove glaze, p 98 Blueberry pie bombe alaska, p 166 “It’s all about nostalgic Christmas favourites for me this year, but with a flavour twist! Prawns are a must, and this Aleppo pepper butter provides a fun and fiery update. A baked ham is always a crowd-pleaser (plus will leave you with leftovers for days to come!) and a bombe alaska is the ultimate dramatic finish for dessert.”Georgie Esdaile, Food Editor CASUAL CHRISTMAS Tomato, peach & basil salad with miso sesame dressing, p 83 Hawke’s Brewing Co. Underdog Session Lager Fish burgers with salmoriglio, p 76 Moondarra Warragul Pet Nat Lambrusco 2021 Sour cherry, raspberry & pistachio…
CASE OF 12 BOTTLES SAVE 41.5% WAS $30.00 ^ PER BOTTLE $17.50 PER BOTTLE IN A CASE OF 12 $210 ~ PER CASE PERFECT SUMMER FEAST MIX DOZEN This is the ideal case to celebrate summer, featuring a mix of quality wines such as Golding Spruiker Pinot Gris, S.C. Pannell Grenache, Gembrook Hill Sauvignon Blanc, Taylors Taylor Made Pinot Noir and more. The best part? All these wines are matched to crowd-pleasing recipes in this issue. FOR THE ULTIMATE CONVENIENCE, TRY A WINE PLAN! CAREFULLY CURATED PAIRED WINES DELIVERED TO YOUR HOME EVERY THREE MONTHS. Find out which bottle pairs well with this confit cherry tomato and garlic prawn pasta with a basil pangrattato (recipe p 89) $128 PER DUO DAWNING DAY GIN SPRITZ DUO Aspiring mixologists, discover your new…
CRAB, PICKLED PEACH & RADICCHIO SALAD WITH TARRAGON MUSTARD DRESSING SERVES 4 AS A STARTER ½ cup (125ml) apple cider vinegar125g caster sugar4 (250g) peaches, stones removed, cut into thin wedges200g cooked spanner crab meat1 radicchio, shredded8 large mint leaves, cut in half½ cup (25g) panko breadcrumbs, toasted TARRAGON MUSTARD DRESSING 1 tbs tarragon Dijon mustard (we used Edmond Fallot brand, from specialty supermarkets)¼ cup (75g) Kewpie mayonnaise2 tsp red wine vinegar2 tbs extra virgin olive oil To make the pickled peaches, place vinegar, sugar and 1 cup (250ml) water in a small saucepan over medium heat and bring to a boil. Boil, stirring occasionally, until sugar has dissolved. Remove from the heat and add the peach. Set aside to cool at room temperature. For the tarragon mustard dressing, place…
FOODIE EXPERIENCE Opera at Uluru by private jet, including Sounds of Silence dinner, from $4,250 per person, captainschoice.com.au Stocking Stuffer…
