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.
Opulence with sophisticated technology Winter lunch goes next-level with the massive capacity of the Smeg 90cm Portofino Induction Freestanding Oven. Inspired by the hues of the picturesque houses lining the shores of Portofino, this stylish range is about more than just good looks. The generous 126-litre capacity oven allows you to cook two roasts side by side with all the vegetables baking at the same time. The new unique cavity shape maximises insulation within the oven, optimising its energy performance, resulting in an A+ energy efficiency rating. The Smeg Portofino Colour Collection Say hello to the ultimate freestanding cooker Succulent roasts, crisp pastry and fluffy cakes are what you'll experience with Smeg’s perfectly controlled cooking environment. Thermoseal maintains the right atmospheric balance in the cavity for optimum cooking conditions. With…
When we launched our inaugural zero-waste special issue several years ago, it was driven by a rising global need to reduce food waste. While this need still exists (according to the United Nations, if global food waste were a country, it would be the third-largest greenhouse gas-emitter in the world), a different – and equally as urgent – problem has descended across the globe. The increasing cost of living has resulted in dire consequences for many Australians, and produce and transport costs are at an all-time high. This means that making the most of the food we have has never been more important. Reducing food waste at home has become an essential but creative challenge that I set myself each week. As much as I’d love to head to a…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… This one-pot cauliflower khichari has been winning hearts (and warming bellies) everywhere. It’s currently in our top 10 most popular recipes online, and its ranking is on the rise. It makes great use of pantry staples, too. You can find the recipe at delicious.com.au RECIPE & STYLING: @emmatknowles PHOTO: @chriscourt LETTER OF THE MONTH… Well, you have achieved something I couldn’t – and something I thought was impossible! I love food, I love cooking and for 23 years I have tried to impart that love onto my children. Our eldest daughter also loves eating good food, but has steadfastly refused to participate in the preparation… or cook for us, for that matter. She moved out of our home in Tasmania into…
• Try these smart ideas to cut down on waste and save money on your food shopping: • We're all accustomed to bringing our own bags to the store, but you can step it up a notch by bringing your own containers, too! Ask your butcher, fishmonger or delicatessen to package your buys straight into clean, reusable containers. • Don’t bother with excess ‘eco’ products when you can make something similar at home. Baking powder, vinegar and lemons are just as good as most detergents. • Buy the weird-looking fruit and vegies from the Odd Bunch, Good & Fugly, or Imperfect Picks. They're just as tasty and nutritious, but are often cheaper, and save perfectly good food from going into landfill. • Learn about seasonality by stopping in at your…
USE IT This tape can be used in your fridge, freezer or pantry to mark shelves or food items that need to be used up first. As a bonus, the tape can also be reused or recycled. ozharvest.org SWAG IT Lunch Swag’s reusable, washable lunch bags will keep your sandwiches, fruit or vegies extra fresh, and are the ideal alternative to single-use plastic sandwich bags. theswag.com.au GROW IT Grow up to eight varieties of your favourite herbs and microgreens right on your kitchen benchtop with the Vegepod Kitchen Garden. You can’t get any fresher! vegepod.com.au WRAP IT Say goodbye to throwaway plastic wrap with Great Wrap. It’s made from food waste, so you can add it to your compost. It’s even marine degradable! greatwrap.com.au…
1 FISH HEADS “The meat on the fish head has the most gelatine, so it’s actually the most tasty; anything that’s cooked on the bone takes a lot of flavour from the bone. There’s so much meat around the neck, the collar and the cheeks. You just pick and play.” 2 FISH TRIM “We always tend to have little tail pieces that can’t be served as portions, so we find other uses so that nothing really gets wasted… We’re trying to get way more out of the fish.” 3 MUSSELS “People need to eat more shellfish in general. Oysters, shellfish, clams: all of those are filters of the sea and such a great source of protein. And the farmers, they’re amazing at what they do, and take care of the…
