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.
IF YOU CAME TO delicious.’ house for Christmas, what could you expect? For starters, our style editor Kirsten Jenkins would have set an incredible table, complete with handmade rosemary wreaths and jam-packed bonbons. Then Valli Little’s turkey with fruit mince stuffing and duck fat potatoes would emerge, and Colin Fassnidge’s Christmas ham with a sweet glaze (using canned pineapple no less!). Mike McEnearney’s on sides, and Phoebe Wood’s doing wicked desserts. Your biggest decision of the day: whether to go for the Iced VoVo ice cream cake, the Violet Crumble trifle or the Mint Slice-inspired bombe Alaska. Stephanie Alexander’s brought a plate, as has Rick Stein, and Silvia Colloca has baked gorgeous gifts for everyone to take home. That’s if you can get home after a few of Mike…
PHOTO OF THE MONTH #makeitdelicious Just something that I whipped up. Thanks Kepos Street Kitchen for this gluten-free Persian pavlova. (October 15, p 95 ) Yum! #makeitdelicious @relaxedinstrength feeling inspired I had reached my 30s and still not progressed past a basic understanding of cooking. To work on this, I aimed to try a new recipe a week for all of 2016. To assist me, my cousin bought me a subscription to delicious. Armed with my new issues, I have developed a love of cooking that I had never expected! Thanks delicious. Odette Williamson taste test After recently ‘taste testing’ a six-month subscription to delicious., I will definitely be renewing. My 7-year-old is now interested in cooking because as soon as delicious. is delivered we cut out our favourite…
“Living in Champagne taught me you can drink sparkling with as many courses as you like, and what better time than Christmas!” Kate Laurie, Deviation Road winemaker CHRISTMAS LUNCH Mini crab & mayo sandwiches, p 163 Deviation Road Beltana Blanc de Blancs 2011 Green bean, fig & feta salad, p 81 Deviation Road Pinot Gris 2016 Turkey with fruit stuffing and duck fat potatoes, p 68 Deviation Road Loftia Vintage Brut 2014 Epic chocolate trifle, p 100 Deviation Road Altair NV Brut Rosé “Summer screams seafood, sun and fast dishes that you can tear into with your hands. These calamari skewers and prawn and chorizo soccas do the trick for easy entertaining, and a strawberry ice cream keeps it cool for dessert.” David Matthews, senior subeditor SUMMER SPREAD Calamari…
FROZEN CHRISTMAS PUDDING CAKE SERVES 10-12 Begin this recipe 1 day ahead. 1kg Christmas pudding, crumbled 6L vanilla ice cream, softened 2 cups (400g) cherries in syrup, drained, chopped, plus2/3 cup (165ml) syrup Chocolate shards and fresh cherries, to decorate Grease and line base and sides of a 22cm springform cake pan with baking paper Press 400g pudding into base of pan Spread 2L ice cream over, then cover with remaining 600g pudding, pressing gently to flatten Freeze for 2 hours or until firm Meanwhile, fold the chopped cherries and syrup through the remaining 4L ice cream. Transfer to a plastic container, then cover and freeze, stirring occasionally so the cherries don’t sink to the bottom, for 2-3 hours until just firm. Using duct tape, secure the ring only (do…
“WE LIKE TO HAVE A THEME AROUND EACH EXHIBITION. THIS YEAR, WE’RE THINKING OF DOING A RETROSPECTIVE OF ALL THE EXHIBITIONS THAT HAVE BEEN ON AT GOMA WITH A TAILORED MENU LOOKING BACK.” BARBECUED MORETON BAY BUG COCKTAIL WITH AVOCADO CREAM SERVES 4 8 x 300g green (raw) Moreton Bay bugs (order from your fishmonger) 1 tbs olive oil 1/2 tsp ground lemon myrtle (from grocers or delis) 1 whole iceberg lettuce, cut into wedges 200g heirloom cherry tomatoes, sliced Extra virgin olive oil and small flat-leaf parsley leaves, to serve MARIE ROSE SAUCE 1 egg yolk 1/4 cup (60ml) sunflower oil 11/3 cups (400g) tomato sauce (ketchup) 1 tbs Worcestershire sauce 1 tsp Tabasco Juice of 1 lemon 1/2 tsp smoked paprika (pimenton) AVOCADO CREAM 1 avocado, flesh scooped…
MORETON BAY BUGS Bugs are a familiar sight in Australia, with two types, Balmain bugs or Moreton Bay, most often gracing our tables. These ancient-looking creatures or their relatives (some of which are very small and sweet; others grow to almost 2kg) are often known as slipper, shovel-nosed or flat-head lobsters elsewhere, while Australians call them ‘bugs’ for their insectoid appearance. Although often sold cooked, frozen raw bugs can be found too. Live are rarer, but all work where you might use prawns, and, if you do find them live, they make a passable substitute for rock lobster. Split down the middle and grill, or add the sweet and firm flesh to soups and curries. GREEN MANGO Mangoes might make you think of soft, golden flesh and juice spilling down…
