Innehållsförteckning för December /January 2025 från delicious

Christmas starts a little early here at delicious. It’s about halfway through July, in fact, that we all sit down and summon the festive spirit to plan our biggest issue of the year. (Giving Mariah an early play is almost always floated.) Getting it right is so important for us, because there’s almost no other event in which food is so deeply interwoven as Christmas. Think of those few precious days, and I’ll bet one of the first things to come into your mind is a dish that’s found its way into your family’s mythology. For me, it’s the uszka dumplings we fold together, for the borscht that always starts our Christmas Eve. For our Food Director Lucy, it’s the bûche de Noël seen in every festive patisserie window of…

Reed House, Melbourne Redeeming the reputation of British cuisine one Scotch egg at a time, CBD bistro Reed House is fast on its way to becoming one of Victoria’s hottest openings of the year. Chef Mark Hannell and front-of-house Rebecca Baker met during a stint at Yotam Ottolenghi’s NOPI in London, and are putting their vast shared experience to use in their homey bluestone restaurant. You’ll find classics like roast chook with bread sauce, made with Australian produce and understated aplomb. Botanic Lodge, Adelaide. At the heart of the Adelaide Botanic Garden, Restaurant Botanic’s new sister restaurant is a relaxed counterpoint to its acclaimed sibling. Chef Tom Tilbury, who recently led the relaunch of Aces Chinatown after heading the kitchens at Press, is offering produce-forward versions of nostalgic dishes, such…

TERRACE tastes Reimagine what you can cook outside. The integrated and powerful side burner of the BeefEater 1600 Series 5-Burner BBQ extends outdoor cooking so you can sauté vegetables, cook sauces or even get creative with a seafood paella. Constructed using the highest quality materials, the spacious two-door cabinet provides ample storage for utensils and condiments, ensuring that everything is within reach for effortless entertaining. Get ready to feed a crowd this summer. EFFORTLESS bbq Discover the ultimate companion for outdoor gatherings, seamlessly blending functionality and style. The sleek trolley design enhances its modern aesthetic, while the full-width glass viewing window means you can keep an eye on what’s cooking without lifting the lid. Try anything, from perfectly grilled steaks to a mouthwatering seafood barbecue brimming with fresh shellfish. Enjoy…

SWEET SCOOPS BISCOFF, YOGHURT AND CARAMEL ICE CREAM; STRAWBERRY AND BLOOD ORANGE SORBET For the recipes, visit HN.COM.AU/RECIPES FROZEN delights Delight friends and family with homemade ice cream and sorbet, effortlessly made using the Ninja CREAMi Deluxe 11-in-1 Ice Cream and Frozen Treat Maker. Serve up vibrant, fruity sorbet, bursting with the natural sweetness of ripe strawberries and juicy blood oranges, perfectly chilled to provide a refreshing palate cleanser on hot days. For a creamy treat, Biscoff, yoghurt and caramel ice cream, infused with the irresistible flavour of shortcrust biscuits, will impress your guests and ensure everyone leaves with a smile. PERFECTLY personal Give your guests a personalised dessert experience with frozen delights of all kinds using the Ninja CREAMi. Think outside the box and experiment with fruits, flavours and…

Our ‘little baby cheeses’ for this Christmas issue is Comté, a raw cow’s milk cheese from the Jura region in France, near the magical snow-capped Alps. Comté has a rich, concentrated texture and a kaleidoscope of flavours, which reflect the lush milk of the Montbéliarde and Simmental cows that graze the natural mountain pastures. Most Comté on the market is sold simply on age. But be wary, as not all Comté is created equal. Quality and flavour can vary widely between producers, and exactly where a Comté is matured is a vital step in the whole production shebang. Our favourite is La Couronne Fort Aged Comté, matured by Marcel Petite in an underground 16th-century fort called Saint Antoine. The granite walls, high altitude and cold, slow maturation all contribute to…

Christmas time is full of sweet treats, and who doesn’t like to have a crack at a festive spiced cookie? I love this easy recipe for what I call a ‘breakfast cookie’, with a glass of Champagne or a cup of tea before the family arrives for Christmas lunch. The fudgy feel of this cookie really enhances my love of the wattleseed and chocolate combo, a match made in heaven. And the sugar combined with the cinnamon myrtle and strawberry gum adds a beautiful freshness. Strawberry gum is one of my favourite native spices for a good sweet recipe. It loves to be paired with sugar – it really enhances the strawberry gum flavour. And a hint of hibiscus for a little tang – it’s one of the most underestimated…

RECIPE NOTE: Soaking the toothpicks in water for at least 20-30 minutes before using them helps to saturate the wood, making them less likely to burn or catch fire during cooking. Mix and match your favourite seasonally available citrus. Classic technique mixed with modern flavours makes this the perfect addition for a Christmas table centrepiece. (Used throughout) Family Dressed By Country Road countryroad.com.au • Plates, cake stand, napkins, tumblers & Christmas decorations from Robert Gordon; robertgordonaustralia.com Growing up in Gembrook, in Victoria’s leafy Dandenong Ranges, Bobby Gordon was always drawn to the big white house up the hill. The world came full circle, years later, when Gordon and wife and fellow architect Rowena Henry had the chance to make the stately house theirs, and return to the valley where Gordon’s parents Robert…

A stunning day at The Boathouse Patonga on the NSW Central Coast. A spectacular holiday spread. This idyllic laid-back Australian Christmas setting was but a brief reprieve for The Boathouse Group head of culinary Mark LaBrooy – a few weeks later he had not one, but two more Boathouse venues to open. The Boathouse North Wollongong on NSW’s South Coast opened on Friday, October 18, following what LaBrooy half-jokingly calls “a roller-coaster of emotions”. “It was tough to get going, because the turnaround was so tight,” he tells delicious. afterwards. “But the customer feedback was so positive, and I felt so proud of the team. For a first opening, to do a menu that large, they did incredibly well. So at the end, when I walked out of there at 1:30am,…

STYLE NOTE: PARQ Sedona Matt tiles (used throughout) from skheme.com STYLE NOTE: Robert Gordon Spaghetti Junction Side Plates from robertgordonaustralia.com • Likara Linen Napkins from kipandco.com.au (used throughout) Get creative with leftover seafood and vegies – this versatile dish will clear your fridge like nobody’s business. STYLE NOTE: Bonnie and Neil Fantasia Cutlery Set in Tobacco from bonnieandneil.com.au Robert Gordon Ceylon Mug & Large Handled Ceylon Mug from robertgordonaustralia.com EGGNOG FRENCH TOAST SERVES 4 1 cup (250ml) leftover eggnog (see note)2 eggsVegetable oil, to brush8 thick slices stale bread or briocheMaple syrup, to drizzle Whisk the eggnog and eggs in a large bowl until smooth. Brush a large frypan with a little oil and heat over medium-low heat. Working in batches, dip slices of bread in eggnog mixture, letting excess…

As a UNESCO Creative City, Ballarat certainly knows how to make an impression. Founded on the prosperity created by the Victorian gold rush, its majestic streetscapes form the backdrop to countless creative endeavours, especially when it comes to food and wine. On the traditional lands of the Wadawurrung, Dja Dja Wurrung, Eastern Maar and Wotjobaluk peoples, Ballarat and the surrounding Pyrenees wine region is an under-the-radar locale where, if you scratch the surface, there’s gold everywhere to be found. WHERE TO EAT Born in Spain and raised in Venezuela, Jose Fernandez named his Latin American bar and eatery Pancho after his beloved childhood pet monkey. “Most South Americans seem to have a Pancho in their life,” he says. Colourful papel picado (traditional Mexican perforated paper decorations), potted cacti and painted…

Every now and then, you stay somewhere so special, you choke up a little when you leave. That’s what happened for me as the plane lifted from the tarmac after spending two jaw-dropping days at Amanpulo. Five-kilometre long Pamalican Island is a speck in the clear turquoise waters of the Philippines. It’s home to Amanpulo, one of the world’s most secluded private island resorts, which has welcomed A-listers and billionaires from Bill Gates to Beyoncé over its 31-year history. The rich and powerful are attracted to the pristine natural beauty and elite service. This last element became apparent on day one as we were being whisked from the landing strip to check into our casita. “Ms Mitchell, we understand your favourite drink is a dirty gin martini,” said the guest…

Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 4,859 LIKES, 686 COMMENTS An Iced VoVo, but make it cake. Natalie Paull has done it again, with this spectacular creation blowing up on socials. Find the recipe + more nostalgia bakes at delicious.com.au RECIPE: @beatrixbakes PHOTO: @bendearnley STYLING: @davidmorgan.co LETTER OF THE MONTH… What a stunning cover. It stood out on the shelf like a 3D image, with surrounding covers no comparison. This cake will be part of my Christmas celebration. I find information in each edition that I can use or tweak to what I have, also expanding what I grow when I see the achievable recipes and ‘eat the page’ images. It takes me so long to get through an edition, the next one is out. Kathryn Riley…

RAISING THE BAR The StandardX, Melbourne has topped off its offering with The Roof. The open-air oasis on the seventh floor features expansive views of the inner north and a Mexican-inspired menu. Choose from fillings like lamb barbacoa with a lime tomato jam, or cauliflower with pomegranate, in hard or soft shell tacos. (Or bring a few amigos and por qué no los dos?). All washed down with margaritas, naturally. THE ROOF 62 Rose Street, Fitzroy @thestandardxmelbourne + THREE MORE VENUES TO VISIT THIS MONTH Vinteloper. Adelaide Hills Progressive South Australian winery Vinteloper has rebounded from the destruction of its original farmstead in the devastating Cudlee Creek bushfire of 2019. Built on top of the original foundations, with reminders of the site’s heritage integrated everywhere, the new Lobethal cellar door…

FRESH SLICE ZUCCHINI FLOWER AND BUFFALO MOZZARELLA PIZZA WITH BASIL PESTO For the recipe, visit HN.COM.AU/RECIPES PARTY ready Gathering around a table of fresh homemade pizza is one of life’s simplest joys. Impress guests with gourmet toppings such as buffalo mozzarella, garden-fresh zucchini flowers and basil pesto, and pair with a perfectly chilled bottle of rosé. Effortlessly stored in the sleek Vintec 50 Bottle Single Zone Wine Cabinet with its elegant Black Glass finish, this stylish wine storage system not only keeps your wine at the correct temperature for serving or cellaring, but also adds a touch of sophistication to your space. IDEAL conditions Transform ordinary gatherings into unforgettable experiences. Essential for any home entertainer, the Wine Cabinet provides the perfect environment for your prized collection, featuring precise temperature control…

COMPLETE café Expertly designed, the De'Longhi La Specialista Opera Coffee Machine gives you control to create quality coffee at home with ease, every time. Going from bean to cup, La Specialista Opera uses built-in sensor grinding technology to extract the best flavour from your fresh coffee beans and deliver an accurate dose every time. For creamy lattes and frothy cappuccinos, use the MyLatte Art steam wand to effortlessly texture milk into silky microfoam for indulgent milk-based coffee. CHAMPION cold brew For unbeatable, cold-coffee-based treats, the Cold Extraction Technology of La Specialista Opera means you can make refreshing Cold Brew, while De’Longhi’s exclusive Espresso Cool is great for crafting cocktails. Serve your perfected cold brew over ice with a splash of creamy milk for a refreshing iced latte, or mix in…

Mention Christmas dinner, and most of us will think of roast turkey or a glazed ham. But what of the vegetarians? How can we make the meal special for them, too? And what about the poor vegans, who don’t even have the four Christmas ‘C’s – cheeseboard, cheesecake, custard and cream-laden pavlova – to look forward to? If you’re a carnivorous household welcoming a vegan or vegetarian at your festive table for the first time, here’s how to make them feel included. ACCEPTANCE The first step when welcoming anyone with any dietary requirements is acceptance. You’ll always happily make a baked tomato and onion savoury for Aunt Sarah, or brussels sprouts with bacon-wrapped chipolatas for every member of the extended family, if this is what says ‘Christmas’ to them. So…

The Country Women’s Association (CWA) is synonymous with quality classic bakes, and nowhere do these traditional sweets come more into their own than at Christmas time. So when we were looking for the very best edible gifting ideas for this issue, we knew exactly who to ask. These time-tested recipes are guaranteed to please, whether you’re gifting them to someone special, contributing to a bake sale or just need a recipe idea for surprise last-minute guests. But the CWA does a lot more than just whip up a mean scone. For the past century, the organisation has worked tirelessly to improve healthcare, education and women’s support services in regional and rural Australia. So why not show your appreciation, and gift them your support this Christmas? To support your local CWA…

“I used to think Christmas was all about pumpkins and brussels sprouts and things like that. Since coming to Australia, I’ve had to flip that on its head: I’m thinking about tomatoes and roasted peppers and salads. Light, fresh and vibrant feels so much more Australian for this time of year. “For a meal like this you’re doing so many things last minute, so I just want sides that I can make, plate and then leave alone while I focus on the main course – things that can be made ahead and served warm or at room temperature. I think keeping it simple and easy as everyone’s sitting down is the key to a happy holiday.” FOLLOW ME: @daniellemariealvarez PARMESAN & GHEE ROASTED POTATO GRATIN SERVES 6-8 “Because we’re using chicken…

I’m no snack prophet. I’m not trying to turn water into wine, I just like this ritual of snacking and sipping in tandem. And I like you, because you like dips, chips and drinks. That’s why you’re here, right? So, pull up a pew (or stool, or floor cushion) and let’s hang. We’re not at a wine bar with all the etiquette and arancini. We’re at home, and constricting denim is optional. It is looser, lazier and louder. Plus, you can lick your fingers with even more abandon. From now on, when I say ‘snack’, I’m referring to your own independently constructed mouthfuls. We’re not labouring over canapes, stacking things onto skewers or acrobatically balancing little bits on bigger bits. How lush and plush you want to go is up…

STYLE NOTE: Pink Wave Plate from fazeek.com.au • Safi Garnet Matt tiles from skheme.com (used throughout) RECIPE NOTE: You can use any summer stone fruit and berries here. White nectarines and raspberries are also a beautiful. combination. STYLE NOTE: Big Stripe Cerise Cushion from bonnieandneil.com.au • Temple Cake Stand from dinosaurdesigns.com.au • Pink Wave Flute from fazeek.com.au STYLE NOTE: Serve puddings on small plates, or go for drama and use cocktail coupes with level bottoms like these. Mix and match styles for vintage flair to complement this old-fashioned favourite. “These simple puddings will make a bold statement when you serve them up, with bright summer berries bringing a vibrant hue.”Lucy Nunes FOLLOW ME: @foodie.lucy22 RECIPE NOTE: You can assemble your trifle the day before – it will hold overnight. Only drizzle over the…

Each Four Seasons hotel has its own identity, influenced by its location. Four Seasons Hotel Osaka is no different. Osaka is the understated – and arguably cooler – younger sister to Tokyo, and so where both the Four Seasons Otemachi and Marunouchi in Tokyo are more overtly opulent, Four Seasons Osaka is the epitome of quiet luxury. Embracing muted tones and materials, greenery, calming water features and contemporary art, the property is a hushed oasis in Osaka’s Dojima neighbourhood that perfectly encapsulates what the city is about. As Osaka blends history with modernity, so does the Four Seasons Hotel. When it debuted in Osaka in August, the hotel introduced the first-ever Gensui floor. The 28th floor is made of 21 rooms that offer a contemporary spin on the traditional ryokan…

Ask pretty much any Aussie what they’ll be eating at Christmas, and you can be sure that seafood will be on the menu. Chef and restaurateur Luke Nguyen is no exception. “I cook predominantly only seafood when I’m doing Christmas in Australia,” he says. “Because we’re so lucky here – our seafood is among the best in the world, and I’ve travelled to a lot of other countries. I’m so fortunate, as a chef, to cook with Australian seafood. And as a consumer? Oh my gosh. We’ve got such a great variety of seafood that’s just absolutely delicious.” It’s this wonderfully diverse variety that Nguyen is keen for Australians to embrace. While that classic platter of prawns is always a favourite, there are so many other excellent options that have…

FOOD Whether that special someone loves to cook or simply loves to eat, we’ve got just the thing to bring some joy to their world. DRINKS Christmas cheers, anyone? From coastal gin and gleaming coasters to drinks that sparkle inside and out, it’s all gold. HOME There’s no place like home. Help keep it sweet with one of these gorgeous gift ideas that are both beautiful and useful. TRAVEL Know someone planning a great escape in 2025? Help kit them out for a glamorous getaway.…

SPARKLING sips Fizz is not just for water anymore. With the InFizz™ Fusion Sparkling Drink Maker you can fizz juice, tea, cocktails and wine and re-fizz soda with the innovative FusionCap™, which also helps retain maximum carbonation. This stylish appliance allows you to create your own sparkling drinks at the simple touch of a button, transforming still water into effervescent delights in moments. With its sleek, matte black design and ease of use, the InFizz™ Fusion Sparkling Drink Maker is the perfect centrepiece for your drinks station. CUSTOM cocktails Dream up delicious fresh-fruit concoctions using zesty lemons, juicy strawberries, or even sweet stone fruit, all infused with bubbles for that extra fizz. Perfect for hosting summer soirees and family gatherings, the InFizz™ Fusion Sparkling Drink Maker lets you experiment with…

What is the secret to Jamie Oliver’s enduring W celebrity? His ability to create delicious meals out of no-fuss, pared-back and totally approachable recipes. None of that cheffy nonsense – just good, honest food. And when it comes to the biggest meal of the year, he’s full of ideas that you can bring to your Christmas table without having to deal with any meltdowns in the kitchen beforehand. Like this classic mulled wine glazed ham, which sings a spicy song of the season. “Ham has well and truly earned its place in our Christmas repertoires, and rightly so,” Oliver says. “Deliciously sweet and salty, it makes a great addition, or alternative, to a traditional turkey; and it couldn’t be easier to achieve perfectly cooked, succulent meat. Hit it up with…

This comforting pie makes for a great celebratory Christmas centrepiece, and is also a refreshing alternative to a nut roast for vegetarian guests. It benefits from being assembled the day before, giving it a good amount of time to set in the fridge before baking. You can also cook it in advance if you prefer – just reheat it at 175°C/155°C fan-forced for 20 minutes before serving. BUTTERNUT PUMPKIN, LEEK & ZA’ATAR PIE SERVES 8 1 small (900g) butternut pumpkin, peeled, halved lengthwise, seeded, cut into 2.5cm pieces3 tsp maple syrup½ tsp ground cinnamon¼ cup (60ml) extra virgin olive oil1 large leek, trimmed, halved lengthwise, then thinly sliced crosswise8 long green shallots, green and white parts, trimmed and finely chopped3 garlic cloves, crushed3 tsp za’atar, plus 1½ tsp extra115g Swiss…

FOLLOW ME: @laraleefood PORK & SHIITAKE SPRING ROLLS MAKES 20 LARGE SPRING ROLLS “Making spring rolls with my family is a Lunar New Year tradition passed down from Popo, my Indonesian grandmother. Her recipe always used kecap manis for its deeply savoury umami flavour and hint of caramel sweetness. The golden, crispy rolls resemble gold bars, symbolising wealth and prosperity for the year to come. If making in advance, freeze uncooked rolls in a single layer to prevent sticking. Cook for 6-7 minutes from frozen, until golden.” 100g dried rice vermicelli noodles100ml canola oil, plus extra, to deep-fry500g pork mince125g shiitake mushrooms, stems removed, thinly sliced2 medium carrots, coarsely grated¾ cup (60g) bean sprouts, roughly chopped8 garlic cloves, thinly sliced2 long green shallots, thinly sliced on the diagonal¼ cup (60ml) oyster…

FRANCE GUILLAUME BRAHIMI “I just love the smell of roast chicken. It reminds me of Christmas at home in Paris. Normally in France, I would use truffle in the stuffing because it’s winter. For the Australian summer, I use salsa verde as a fresh but delicious sauce.” @guillaumebrahimi Ribbon from bespokepress.com.au UNITED KINGDOM CLARE SMYTH “The traditional beef wellington is a British classic which dates back to 1900. Typically, I would make beef wellington on Boxing Day and turkey on Christmas Day, but this recipe combines these two classics for the best of both worlds.” @oncorebyclaresmyth RECIPE NOTE: “When roasting, if the edges are starting to get darker first, you can cover it with aluminium foil so that it doesn’t continue to colour.” PHILIPPINES JOHN RIVERA “I chose this dish because…

RECIPE NOTE: Red fermented bean curd is a funky ingredient sold in jars. It’s called nam yue in Cantonese. “One of the most delicious preparations from Hindu Bali, babi guling, or spit-roasted suckling pig, is a firm favourite for any visitor to the island. It’s tender and sinfully delicious, with perfect crackling. As the option of using a whole pig is not readily accessible to the home cook, I have come up with this version using pork belly. In fact, you can use just about any cut of pork with a good cap of skin for crackling.” Asia is a vast region in which more than half the world’s population lives. Its geography is as varied as the people who live in it, and the food reflects this. For me,…

SCAN TO DOWNLOAD HOUSE TEMPLATE + SEE HOW WE MADE THIS GINGERBREAD HOUSE! “A twist on the classic Christmas gingerbread, this time in cake form. The cheesecake swirl through the centre adds a creamy surprise sure to delight.” “These beautiful little spiced trifles are perfect for Christmas Day dessert; all the components can be made in advance and assembled before serving.” It’s quite funny that, as an Australian, when I think of Christmas, I instantly think “I of the white Christmas of Europe. There’s something deeply romantic about the idea of snow falling, rugging up in ugly Christmas jumpers and enjoying a steaming hot cup of mulled wine. It couldn’t be further from our reality in the peak of summer, but the flavour profiles still hold true; warm spices like…

Verity Kizek, artist and co-founder of design-led lifestyle brand Saardé, invites you to explore the impossibly pretty town of Grasse and its surrounds on the French Riviera. Why is this location special? Grasse is the world’s capital of perfumery. It’s also where Shenol (my partner in business and life) created his first perfume, inspired by the hot, lingering and joyful aroma of the Saint-Raphaël coast. Shenol‘s passion for crafting fragrances led him to take a course at a local school there. The area is a laidback holiday destination full of natural beauty as well as rich history and heritage, particularly in perfume. It‘s home to many of the large fragrance houses and even an entire flower farm that belongs to Chanel, which can only be accessed by invitation. Where to…