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.
WHEN I THINK ABOUT memories of Easter as a child, it was all about waking up to two eggs a chocolate version, and a sugary, lurid candy egg. Remember those? So tough to bite into, you’d risk losing a tooth or two. I was always the ‘all or nothing’ child – I ate everything at once. My siblings, especially my brother, would savour his, bite by bite, squirrelling his eggs away for weeks to make them last, hiding them in places his sisters would never be able to find. Are appetites determined early? I believe so, though tastebuds change and palates develop gradually. I am still a glutton; still the person who inhales everything in front of her, and lives in the moment. I never save things for a rainy…
#MAKEITDELICIOUS FEBRUARY’S MOST-LIKED POST 2091 Likes, 37 comments If you decide to do one thing this weekend, make plans to whip up the @agrariankitchen’s ‘chocolate & raspberry roll’ (Hand Picked, February 18, p 21). MOTIVATE ME: As a busy working mother of two picky children, I’ve recently lost my cooking mojo, and have been churning out the same few recipes every week. But after reading Charlotte Binns-McDonald’s ‘Prep School’ (Faster Food, February 18, p 55) I am re-inspired! Goodbye, spag bol, hello ‘pumpkin, lemon thyme & pecorino pasta’. Lauren Clyne HIT RECIPE: Recently we moved into a new place and had our second child. I wanted to show off my new home and daughter to the in-laws. So, two weeks after a caesarean I decided to cook ‘roast beef with…
FRESH FEAST Grilled king prawns with rosemary & lime butter, p 24 Giant Steps Yarra Valley Chardonnay 2016 Baked ocean trout with parsley macadamia butter, p 80 Margan Aged Release Hunter Valley Semillon 2009 ‘Es putar’ ice cream with pineapple, sago and lime, p 38 La Chapelle de Lafaurie-Peyraguey Sauternes 2013 (All wines available from winesociety.com.au ) “One trick to wine pairing is looking for wines that will help cleanse and entice the palate. That means light, high-toned, acid-driven whites like a youthful Yarra chardonnay or a slightly bottle-aged Hunter semillon to help cajole the richness of the seafood and herb butters. For sweets, you just can’t go past a classic French sauternes.” Simon Green, Chief Sommelier, The Wine Society EASTER EATING Baked cauliflower & olives…
YOU’RE INVITED... TO JOIN CHEF Andrew McConnell as he celebrates 10 years of his award-winning career by creating an exclusive menu for delicious. readers at Cumulus Inc. A decade after opening, this Melbourne icon has evolved to represent all of Andrew’s personal values, not only how he cooks but why he cooks. In this never-to-be-repeated Icon Series dinner, Andrew will celebrate his relationship with Victoria’s greatest producers in a seasonal display of dishes. During a night of fun and nostalgia, the four-course menu with surprise extras will showcase the dishes Andrew is most proud of – ones that connect with strong memories and represent his journey as a chef. Matching wines will be supplied by The Wine Society. To enjoy this magical celebration, call the reservation line or email now.…
DELICIOUS. READER EVENT @ SMOKE GUESTS ATE, DRANK AND GENERALLY GOT MERRY AT OUR FUN SUMMER PARTY AT ROOFTOP BAR, SMOKE. MANU REVIEWS JOINING OUR TEAM OF RESTAURANT CRITICS IS MY KITCHEN RULES JUDGE MANU FEILDEL. “TRADITIONAL CRITICS ARE SO NEGATIVE. I WANT TO CHANGE THE WAY WE CRITIQUE A RESTAURANT,” HE SAYS. READ THE FULL STORY AND HIS FIRST REVIEW AT DELICIOUS.COM.AU/EATOUT BAR FLY Every Friday afternoon from 3pm, delicious. streams Bar Fly. on Facebook Live. Tune in to facebook.com/deliciousAUS to see where we’re drinking this week. >> 10 WILLIAM STREET Yuzu Spritz: yuzu, Campari, orange bitters, organic prosecco, orange slice. >> THE FERNERY Rosé Paloma: mezcal, ruby red grapefruit, Dom de Canton, sugar syrup, sparkling rosé. >> SOLANDER Rose Margarita:…
“We believe the flavour of our yabbies is dictated by the environment in which they live and the quality of food they consume. What we have come to understand is it doesn’t matter how good a chef’s technique is, if you don’t have good ingredients, you can’t make good food. When you are chasing after the best flavour, you are searching for the best ingredients, and when you are pursuing the best ingredients, you are in search of great farming techniques. Our yabbies are the product of an ‘industry first’, formulated crayfish feed and a passion for continual improvement for water-quality management. If you’re improving the feed, you are improving the meat. “Blue Yabby Australia is more than just a working farm. We are involved with a lot of projects…
