Innehållsförteckning för June 2025 från delicious

Cavolo nero rigatoni (p 107), seafood & chorizo paella soup (p 94) and a masala chai (p 70) for after. Krysia Bonkowski - Content Director Sausage rolls in puff pastry (p 59), creamy smoked trout spaghetti (p 48) and sticky date & pecan pudding (p 52). Rebecca Buttrose - Art Director Eggs scrambled with winter greens (p 16) for breakfast. For dinner, baked kipflers with sausage (p 64) and chicken schnitzel with burnt salsa and fennel slaw (p 107). Phoebe Hird - Content Producer Meatballs (p 103), beef cheek confit (p 16) and cheesecake tart (p 82). Hayley Incoll - Creative Director Banana sticky toffee pudding (p 115) for afternoon tea, lamb & cannellini bean stew (p 80) for dinner and creme caramel (p 116) for sweets. Lucy Nunes -…

When you grow up with a family of market gardeners, it’s hard not to develop an affinity for fresh, seasonal produce. For chef Kane Pollard, spending his early years working in the garden with his uncle and grandfather also instilled in him a love of nature and the outdoors. “I really clearly remember the fresh air aspect of it,” he says. “I think that’s played a big part in the foraging side of things now. I’m always really excited, whether it’s cold or warm when I get up in the morning, just to get outside into the fresh air.” Foraged ingredients play a key role at Pollard’s restaurants – Ondeen in the Adelaide Hills and Topiary in Tea Tree Gully in the Adelaide foothills. Both focus heavily on seasonality and…

STEAM WEAVER Traditional oven heat is enhanced with Electrolux’s SteamRoast function, which uses steam to deliver golden, crisp exteriors while preserving moisture and flavour within. Perfect for Sunday roasts, delicate seafood and artisanal breads alike, the gentle cooking environment helps lock in nutrients and enhance natural flavours, so you can plate up restaurant-quality meals at home. LIGHT AS AIR With AirFryPlus you can ditch the oils but keep the crunch. The mesh tray design circulates super-heated air around food for perfect crispness, while steam maintains interior moisture. Enjoy golden chips and perfectly cooked chicken and veggies with all the texture and taste you’re looking for. Just slide the dishwasher-safe tray into position for healthy, effortless cooking.…

RAISING THE BAR In a milestone for a top Australian wine dynasty, the new Corryton Burge Cellar Door has just opened in the Barossa Valley. On a site first bought by Grant and Helen Burge in the ’70s, the cellar door is run by the couple and their children Trent, Amelia and Toby, with a tasting room overlooking the winery’s grenache bush vines. Start with a tasting for $10 a head, or add local snacks for $20pp. CORRYTON BURGE Corner of Krondorf and Lilly Farm Roads, Krondorf corrytonburge.com @corrytonburge + THREE MORE VENUES TO VISIT THIS MONTH L’Avant Cave Wine Bar. Sydney Long-term collaborators Porcine and P&V have made things official with the launch of L’Avant Cave Wine Bar at P&V Paddington. With a menu by upstairs French bistro and…

“Quiche is one of my favourite bakes, accommodating a wide range of ingredients to create a satisfying meal for breakfast, lunch or dinner. Its versatility makes it a great dish for using up seasonal produce, leftovers and pantry staples, and it can be made in advance for a picnic or afternoon gathering. I love the change in seasons, and this pumpkin, sage and pine nut quiche is one to look forward to in the cooler months. I also love the combination of cheese, caramelised onion and crispy bacon as an all-rounder. Pea and asparagus with sour cream is a real favourite at home in spring. With its adaptable nature, quiche can be made with a variety of ingredients – from seasonal vegetables and herbs to leftover meats and cheeses. Whether…

“This sticky date and pecan pudding is a decadent dessert that combines the best of both the classic sticky toffee pudding and a self-saucing pudding. A light, airy batter is topped with a layer of pecans, butter, date syrup, sugar and water. As the cake batter rises, the butter and sugar dissolve and settle on the bottom of the dish to create a moist cake crowned with perfectly roasted pecans and a rich toffee sauce beneath. Served fresh from the oven with a dollop of sour cream, this pudding delivers a delightful combination of sweet, salty and tangy flavours in every bite. While you can bake it all in one go, this recipe is designed for convenience, so you can assemble it ahead of time, then pop it in the…

“Over the years, I’ve made a few tweaks to Mum’s original recipe, but it still tastes like home. To me, this dish is a reflection of her journey – trying to embrace Australian culture while staying true to her roots. In the process, she created something new; something uniquely us – a perfect example of how Australian food and culture evolve together.” JUNDA KHOO BRAISED CHICKEN AND POTATOES SERVES 4 “Having this simple one-pot dish during winter doesn’t only feed my soul, it warms me up so much, thinking back to the times Amah (Grandmother) used to cook this for me. Chicken, potatoes, garlic, cloves, cinnamon and soy, with a steaming hot bowl of steamed rice… Now that’s comfort during winter.” 3-4 large potatoes, peeled⅓cup (80ml) vegetable oil12 chicken wing nibbles6…

More often than not, the simplest way is also the best way, at least when it comes to food. It’s the reason I wanted to write this cookbook. I’m drawn to unassuming dishes, things you can quickly make at home on a daily basis. How food makes us feel, I have learned, is as much about the memories a dish sparks, or the people we enjoy it with, as it is about the taste. I love the creativity of cooking, the flexibility, not to mention the instant gratification you get when mixing a few humble ingredients and ending up with something amazing. The key to success in the kitchen is just to enjoy it. Don’t overcomplicate a meal. Don’t overstretch yourself, or try to be too impressive. This means that,…

What makes Edinburgh so special? It’s a destination that has everything. There’s a lot around – it has food, amazing walks, countryside and horseriding, and I also have family that live there. I try to go once or twice a year. It’s close for me, because it only takes an hour on a flight from London. Where to stay: I always stay at Gleneagles. It’s a stunning resort with two incredible golf courses on it, and it has a two-Michelin-starred restaurant, Restaurant Andrew Fairlie, which is phenomenal. The resort is breathtakingly beautiful – you can shoot, fish, do archery and falconry. You can go up onto the moors in Land Rovers, driving over the mountains in Scotland. As well as having great restaurants and a spa, it’s close to Edinburgh,…

Follow us on socials —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,124 LIKES, 191 SHARES Chilly weekends are made for falling in love with slow cooking all over again, and this one-pan goulash potato bake sure won plenty of hearts when we posted it on Facebook. Find the recipe + more decadent slow-cook recipes at delicious.com.au RECIPE: @foodie.lucy22 PHOTO: @bendearnley STYLING: @emmatknowles LETTER OF THE MONTH… My mum, my sister and I have shared a subscription to delicious. for some years. On Saturday, I hosted a 30th birthday long lunch in my garden. What a joy it was in the weeks before to spend time together browsing through back issues and creating a menu. The pièce de résistance of the day was Matt Preston’s mouthwatering chocolate Basque cheesecake from Dec/Jan 22/23. It,…

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Rum feels distinctly part of Australia’s drinking DNA, from the ‘Black Champagne’ of Bundaberg and cola, through to rum legacy as a currency in our colonial history. The much-vaunted cane sugar spirit is ubiquitous in Australian distilling. Amongst a breadth of rum styles and variants, perhaps one of the most interesting is spiced rum. In essence, this is a molasses-born spirit jazzed up with a trove of ingredients and seasonings that include any array of exotic spices, citrus peel, vanilla bean and other interesting flavours. Great examples come from Queensland’s Beenleigh Artisan Distillers, a name steeped in a legacy of quality rum; Sydney’s newest rum distiller, Red Mill Rum, with their more exotic take; and the singular and traditional Hoochery Distillery in remote Kununurra, WA. Australian spiced rum is building…

Ask us which cheese gets the most fanfare – fangirling, fanboying, full-blown obsession – and we won’t even pause: Le Dauphin Double-Crème. Born in the Rhône-Alpes and made with ultra-filtration wizardry, this soft-ripened beauty is pure joy. Pillowy, buttery and dangerously smashable… it’s the kind of cheese that vanishes moments after you unwrap it. Named after the heir to the French throne, Le Dauphin tastes exactly as it should: like royalty. The delicate bloomy rind gives way to a luscious, oozy centre that, when perfectly ripe, is silky, rich and – let’s be honest – just a little bit naughty. Studd tip: Make sure you’ve got a bottle of bubbles handy. Don’t rush. Let the cheese come to room temperature, take a generous bite, let that luxurious fat coat your…

Many who grew up in suburban Australia would remember visiting their local butcher. Purveyors of perfect cuts and cooking tips, and slices of devon/straz/fritz for kids, they often acted as community spaces and shortened the distance between farmer and shopper. Quality butchers are now a rare breed, but butcher Marcus Papadopoulo and partner Amina Latypova are proving their modern relevance at Whole Beast Butchery in Sydney’s Inner West. Papadopoulo dry-ages whole beasts, carved to order. Expert preserver Latypova stocks the shelves with jams, pickles, sauces and chutneys, plus gourmet provisions from local food artisans. As they were putting the finishing touches on a renovation of their Marrickville shopfront – the results of which were recently revealed – the family invited delicious. to a backyard barbecue. Their four boys were never…

“These curried lamb skewers from Cape Malay are called sosatie, which comes from the Afrikaans words ‘sate’ and ‘saus’, meaning ‘skewered meat’ and ‘spicy sauce’ respectively.” Barbecue is a meditation that begins with tending a fire. Fire is a dance, and it requires attention and the ability to react to subtle changes. Forget about rubs and sauces – if your fire is a mess, then all else will be a mess. All the sauce in the world can’t cover up what a poorly tended fire will do to your food. Barbecue transcends the fork and knife. It’s so much bigger than what’s in your rub or at what temperature you smoke your meat. It’s about connecting. It’s about nourishing – including nourishing your soul. It’s about community. Although my fellow…

RECIPE NOTES: You can make this dessert up to 5 days in advance and leave it covered in the flan dish until ready to unmould. Any leftovers can be stored, covered, in the fridge for 2-3 days. RECIPE NOTE: This pudding can be made a day in advance. Simply reheat in the oven or microwave and warm the sauce before serving. “A rich, molten treat that balances deep cocoa flavours with a touch of heat and bursts of fresh, tart raspberries.”Dominic Smith FOLLOW ME: @d0minic_sm1th RECIPE NOTE: You can choose to omit the chilli if you wish, but pairing chilli with chocolate enhances chocolate’s depth of flavour. The subtle heat in this dish complements the rich, sweet and bitter notes of the dark chocolate. RECIPE NOTE: If the caramel sauce…

There’s a Japanese word, kuchisabishii, that literally translates to ‘lonely mouth’. It’s the urge to eat or drink something – not because of hunger or thirst, just for the sake of it. For some, it’s seen as an accusation of eating out of boredom or as a mindless reflex. But I choose to interpret it as a recognition of the emotional comfort food offers. Eating is a core physical need, like breathing, but what it evokes is so much more than simple survival instinct. We eat when we want to bond with others, to improve our mood and to remember a time, place or person. Eating, when you find joy in the act, brings comfort like so little else. With winter officially here, we’ve dedicated these pages to the pursuit…

Healthy eating is essential to boosting your immunity, especially during winter. Here’s some of the best seasonal produce to nourish your body this season. As the winter chill sets in, our immunity faces extra challenges. A nutrient-rich diet can help us ward off illness throughout the colder months. One exceptional winter vegetable to try is fioretto. A mix between cauliflower and broccolini, it features long, delicate stalks and beautiful florets, combining the best of both worlds. Fioretto is a versatile ingredient that can be boiled, steamed, fried or grilled, making it an easy addition to any meal. Another very hearty veg for winter is Jerusalem artichoke. Unlike the round, green globe artichoke, Jerusalem artichokes resemble potatoes in both texture and culinary use. They can be grilled, boiled or mashed, adding…

This issue’s column was supposed to be about winter comfort food. About how butter (or cream), sugar and gravy define the best comfort foods – whether that’s a butter-loaded potato or celeriac mash, apple or rhubarb crumble or any number of braises (boeuf bourguignon or butter chicken perhaps), and winter soups like cauliflower, pea and ham or Jerusalem artichoke. Seasonal vegies like leeks, cabbage, silverbeet and brussels sprouts; or fruits such as blood oranges, quinces and pomegranates would have featured big, too. I was also going to start with a nifty quote about how dreadful winter becomes far more handleable with the right dinner. Few things nail the ugly side of the season better than that famous British poem, In the Bleak Midwinter. And that’s where it all went wrong…

If you’ve never tried a Davidson plum, you’re in for a wild ride. This bold, tangy fruit gives a classic tarte tatin a fun Aussie twist. Also known as ooray plums in some parts of the country, these little beauties grow in the rainforests of eastern Australia and pack a serious punch with their sour, earthy flavour. They might be tart, but once they caramelise in this dessert, they meld perfectly with the buttery, sweet pastry for a flavour combo that’ll knock your socks off. Making this tarte is like bringing a taste of the Australian bush straight to your kitchen. When combined with sugar, the plums go from mouth-puckeringly sour to gloriously sweet, turning this dessert into a celebration of big, bold flavours. Whether you’re a baking pro or…

“Some of the later generations of Chinese communities, who migrated to India in the 17th century, opened restaurants in Kolkata, where they made food with the produce available to them. I had this chilli pork in Kolkata at one of these old Chinese establishments. Among the noodles and fried chicken, this dish stood out. The spicy, fatty pork captured the breath of the wok, with crunchy onion. As Indians today continue to modify Chinese food into a near-unrecognisable state, I love that some institutions cling to authentic recipes.” I had always wanted to study culinary arts I and work in kitchens. I was drawn to the kitchen, and I wanted to be surrounded by its secrecy and familiarity. Like many cooks, I wanted to cook food I was brought up…

RECIPE NOTE: Leftover soup will keep for 5 days in the fridge or up to 3 months in the freezer (discard bones). RECIPE NOTE: This soup makes 2L. Leftovers will keep in the fridge for up to 3 days, but the pasta will soak up the liquid, making it more like a saucy pasta dish rather than a soup. RECIPE NOTES: Calasparra rice is a Spanish short-grain variety, available at Spanish delis and specialty grocers. Roasted red piquillo peppers are small, sweet and mild. They’re available from specialty grocers and selected supermarkets. BUTTER CHICKEN SOUP SERVES 4 2 tbs ghee or vegetable oil1 large onion, halved, thinly sliced2 tbs ginger and garlic paste (see notes)150g butter chicken curry paste400g can tomato pulp (we used Mutti)2 cups (500ml) chicken stock500g chicken thigh fillets,…

I thought I knew a bit about the Galápagos Islands – Darwin, evolution of species, iguanas – but quickly realised you cannot possibly begin to fathom this place until you arrive in its wild embrace. The volcanic archipelago, surrounded by clashing, life-filled ocean currents more than 1,000 kilometres west of mainland Ecuador, is an almost mythical patch of evolutionary magic that turns things inside out and upside down. We humans become an afterthought: beaches here are for somnambulant, salt-licked sea lions, not cocktailclutching holidaymakers (never fear: there’s ample opportunity for pisco sours on board the Aqua Mare, our sleekly stunning superyacht home for the week). What looks like a ridge of magmatic black rock may in fact be a carpet of prehistoric-looking, swaggering, Mick Jagger-esque iguanas, heads slowly swivelling in…