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.
Hands up if you’re ready for a fresh start? There is no better time than the beginning of a new year to turn over a new leaf. Here at delicious., this doesn’t mean deprivation. This means fresh produce, eaten in season, with minimal intervention. Think of it as a fuss-free February: full flavours, summer entertaining… and perhaps a little less excess.David Allison of STIX Farm kicks off the issue, sharing his fresh ideas on how best to use up the glut of end-of-summer produce. Inspired by the award-winning bounty grown at the STIX regenerative farm on the banks of the Hawkesbury River north of Sydney, his In Season feature from p 13 showcases an easy, flavoursome and colourful approach to high-summer entertaining. When it comes to entertaining, consider Nick Tesar’s…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 3,611 LIKES, 88 COMMENTS Give the usual jelly-layered trifle a break this year, and try chef Sean Connolly’s Zuppa Inglese (Grandma’s trifle) instead. The fresh raspberry topping turns a traditional dessert into an absolute knockout. Recipe: @chefseanconnolly Photo: @bendearnley Styling: @emmatknowles LETTER OF THE MONTH… I’m always trying to find a show-stopping dessert to serve adults during our frequent play dates, and after reading your November issue, I’ve finally found it – the pine lime ice cream cake! It went down a treat with the parents at our afternoon catch-up, and the kids were just as happy with their Splice icy poles. Win-win! – Erin Petkoski CONGRATULATIONS, ERIN… You’ve won a Tefal LOV Cast Iron Green Lichen Stewpot valued at $320. Cook…
1 AVOCADO “I have avocado on everything. For breakfast, I have avocado, ham and tomato on toast; and a salad of avocado, tomato, cucumber, lettuce, nuts, feta and olives with dinner every night.” 2 CHILLI “I’m not a ‘chilli on everything’ person, but I do love it sauteed with steamed greens like broccolini and green beans, with olive oil and garlic.” 3 EGGPLANT “Eggplant is so often overlooked. My go-to is Neil Perry’s Moroccan eggplant recipe; I serve it with everything – from ham at Christmas to roast chicken, or a steak off the barbecue.” 4 BROCCOLINI “We produced the most amazing broccolini this year. It’s such a beautiful vegetable on the plate or in a salad. Personally, one of my best discoveries this year was broccolini leaves.” What do…
Light Years, Byron Bay Byron Bay diner Light Years has relocated to a larger space in the Jonson Lane precinct across town. The expanded restaurant now seats 95, up from 50, and includes a private dining room and bar area. The interiors look to the future with a monochromatic palate of muted pink that pairs terracotta tiles with rose marble table tops. The menu remains an Asian-fusion affair, with marvels like prawn toast doughnuts and miso caramel eggplant. Omotenashi, Hobart. With just 12 seats and only two sittings per week, Omotenashi is Hobart’s hottest new table. The bento-boxed fine diner has popped up in the Lexus of Tasmania showroom in the old Rox building on Elizabeth Street. Expect an omakase-style menu by chef Lachlan Colwill of around 16 courses, which…
This month, we’re all about dining á la cart. Food and drink trolleys are currently doing the rounds at some of the hottest restaurants, but are they here to stay, or just another passing fad? WHAT’S HOT:These days, you can expect to find all kinds of delights delivered on four wheels. Not just desserts, but cheese, Champagne and caviar, too. Bespoke and custom-made carriers have become their own culinary performance, with pesto smashed in movable mortars and pestles to gelato scooped from retro chiller carts. WHY: If you find it hard to say no to desserts, try doing it while face to face with a black forest cake or glossy lemon tart. Even the most committed calorie-counter will not be able to resist. And for indecisive diners, there’s nothing like…
Maha, meet Jayda.Maha, meet Jayda. Shane Delia’s Middle Eastern flagship restaurant has a bouncing new sibling right next door – and it’s giving double the reason to head down this inauspicious-looking laneway. Jayda’s red awning with its classic New York Copacabana vibes looks like it’s been there for yonks, but its arrival heralds Delia’s takeover of a space he’s long coveted. Quite rightly. Step inside and you’re greeted with the swoonworthy bone structure of a Czech supermodel, helped along by a retro makeover that takes the 1950s and `60s as its spirit guide. Ignore the irony that Jayda is named after Delia’s 13-year-old daughter and go straight for a vibrant cocktail list. Awarded drink gunslinger Orlando Marzo proves his mettle, distilling the venue’s intent into liquid form: his Strawberry Cream…
