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 does home mean to you? I’m thrilled to be penning my first editor’s letter for delicious. in one of my favourites – the Australian issue. For me, it’s a reminder that the country we call home means so many different things to so many different people. For some, it’s all nostalgia and comfort – memories intertwined with the food we grew up with. For others, it’s a place still being discovered through the people we meet and meals we share. Australia is one of the world’s most exciting dining destinations, and it’s because our culinary landscape never stops changing, gaining inspiration from everyone that makes it home. From damper and pavlova to laksa and spag bol, this issue brings you modern Australia on a plate. It’s only right that…
Follow us on social — @deliciousaus #makeitdelicious WHAT YOU’RE LOVING… When life gives you lemons, make this lemon curd tiramisu, which has been blowing up on socials. Find the recipe + more sweet ways with citrus at delicious.com.au RECIPE: Phoebe Wood PHOTO: Ben Dearnley STYLING: Kirsten Jenkins LETTER OF THE MONTH… I’ve finally made it to full term in my second pregnancy. I’ve started maternity leave and it’s time to nest! My idea of nesting? Flicking through delicious. magazines and choosing something scrumptious to cook up with my three-year-old. Our most recent delicacy was an easy choice after being gifted a bunch of golden lemons from my sister-in-law. We successfully tackled Tilly Pamment’s ‘Very good lemon cake’ (July 2023), and it was the best choice we could have made. Citrusy…
Most chefs would count themselves lucky to have access to a kitchen garden or nearby allotment for sourcing fresh produce. This makes Colin Barker, executive chef at new restaurant Megalong at Lot 101 in NSW’s scenic Blue Mountains, particularly blessed. He has a 600-hectare working farm at his disposal. The terms ‘farm-to-table’ and ‘paddock-to-plate’ are bandied about a lot in the fine-dining world these days, but Megalong embraces this philosopy in the truest sense. The restaurant sits at the epicentre of Lot 101 Farm, which sprawls amidst native bushland in the cliffs beneath Megalong Valley. Having opened in May this year, the restaurant sources almost 100 percent of its produce directly from the farm. Vegetables, herbs, fruits and olives are grown organically, while beef, sheep, chickens and ducks are all…
Midden, Sydney Celebrated chef and Bundjalung man Mark Olive has opened a new restaurant at one of the country’s greatest gathering places – the Sydney Opera House. Midden by Mark Olive takes its name from the term for an accumulation of shells and other debris created by the gathering and cooking of shellfish by First Nations people. Native Australian-inspired dishes on the menu include Sydney rock oysters with bush tomato, braised wallaby shank and blue gum-smoked barramundi. Smoking Camel, Byron Bay. The Smoking Camel is the latest venue to light up Byron Bay. Taking over from Light Years, the new bar and eatery serves up vibrant Middle Eastern fare in a neon-lit setting. The menu is a camel caravan of share-style plates, with dishes like baharat beef shish and shawarma…
For a long time, there was a hole in the market for great bagels. Now, it’s become a staple on the brunch scene. Here’s our round-up of the best in town. WHAT’S HOT: Bagel shops are popping up schmear, there and everywhere. Not content with the traditional fillings, Aussie bagel makers are using the golden rings like two slices of bread. Along with pastrami and lox, we’re embracing all kinds of flavour combinations, from meatloaf and pesto to schnitzel and Swiss cheese. WHY: Sourdough has long been the carb of choice for Australians, but we’re now slowly but surely coming round to the bagel. Why? It’s all about that irresistible pull of the bread – the soft, slow chewiness that comes from boiling the dough first before baking it in…
BLOOD ORANGE This vibrant citrus fruit doesn’t just look and taste spectacular; it’s also even better for you than a navel orange, with 10 times the antioxidants. Now is the time to take advantage, as the season is a brief one, running only from August to October. Daily GRIND De’Longhi has launched its first bean-to-cup coffee machine – La Specialista Arte Evo. This compact manual machine uses Cold Extraction Technology to serve up smooth cold brew coffee in under five minutes, and also makes rich, aromatic espresso and a range of milk-based coffees. $699, harveynorman.com.au JAM session Native foods business Warndu has just dropped three epic new products: a quandong and wattleseed balsamic jam, a quandong chilli chutney and Bush’etta – a savoury bush tomato seasoning. Turn to p 72…
