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.
NOTHING SOOTHES THE SOUL more than a comforting meal, particularly when it’s served with a side of good friends and a few bottles of red. Laughter and happiness have long been associated with the ritual of eating, but increasingly we’ve come full circle to realise what our ancestors did that home cooking, and ingredients with benefits, are actually so good for you in more ways than one. Slow or fast, winter is when I cook most. It feels right to be indoors over the stove. And although we’re loathe to overuse the word ‘nourish’ (that’s what Instagram is for), that’s what this issue does, be it stoking a desire to explore a forgotten corner of the world, eat a dish you’ve always longed for, or soothe a cold with the…
PHOTO OF THE MONTH At the Lion & Buffalo, we’ll take any excuse for a celebration… so we’re throwing a royal wedding knees-up this weekend! Here is the splendour of the royal wedding cake, recipe by @phoeberosewood @deliciousaus – @thelionandbuffalo SOUP FOR THE SOUL: What is it about a chicken soup that makes one feel instantly soothed and satisfied with every spoonful? The slow-cooked chicken, fennel & rice soup (Balancing Act, April 2018, p 88) was a welcome aromatic addition to our mid-week meal repertoire. I added fresh diced carrot for an extra boost of vitamins. Magdalena Tomasevic PUPPY LOVE: I get so excited to receive your magazine each month, have a quick flick, then pop it on the coffee table to devour at my earliest convenience. This month, my…
I love delicious. ; my recipe file is filled with your recipes, and my most asked-for dishes come from the magazine. I have just received the May 2018 issue, and you have surpassed yourselves. I have earmarked 12 pages, filing them for future use. What do I love? The vegetable bakes are divine; Jamie’s comfort food is perfect; Matt Moran’s mince recipes are inspiring; and Lune’s chocolate & hazelnut croissant bread & butter pudding… sensational! Thank you for inspiring me to cook beautiful food for my friends and family. Louise Oliver ED’S NOTE: Congratulations, Louise! You’ve won a Panasonic NN-SF574S 27L microwave oven, valued at $329. Inverter technology and precise power control makes for evenly cooked food every time, while Flatbed Technology means there’s no turntable, allowing space for larger…
COLD COMFORT Brussels sprout chilli chips, p 80 Cachorro Cabernet Sauvignon 2016 Buttermilk chicken burger, p 67 Ada Chardonnay 2017 Apple & salted caramel baklava, p 124 Lello Semillon Sauvignon Blanc 2017 “We love the changes winter brings: crisp mornings and lighting a fire in the evenings with a glass of wine. This menu is perfect for a whole plethora of wine styles, from whites with layers of texture, to bright, juicy reds.” Sarah Morris and Iwo Jakimowicz, Si. Vintners winemakers SOULFUL DINING Pumpkin porridge, p 114 Travis Tausend Joy Riesling 2017 (Adelaide Hills, SA) Winter greens bone broth, p 85 Freehand Cloudy Sauvignon Blanc 2017 (Great Southern, WA) Restorative turmeric & lemongrass chicken noodle soup, p 90 The Other Right All Fruits Ripe Pinot Noir 2017 (Adelaide Hills, SA)…
YOU’RE INVITED... TO AN EXCLUSIVE DELICIOUS. readers’ dinner where you’ll be among the first select group to experience the Green Room at the newly reopened Quay Restaurant. After a three-month re-imagination, executive chef Peter Gilmore’s iconic Sydney fine diner – magnificently situated between the Harbour Bridge and the Opera House in the city’s Rocks precinct – will open its doors with the ambition of taking its previously stellar experience to even greater heights. Watching the chefs at work in Quay’s new open kitchen, you’ll enjoy a completely transformed dining experience celebrating a brand-new menu that represents Peter’s own culinary evolution over many years as one of Australia’s greatest chefs, all paired with impeccably crafted Voyager Estate wines. This never-to-be-repeated event is a must for discerning diners. Book…
Chefs from around the world consider Mayura Station’s full-blood wagyu to be a truly exceptional product thanks to its high-quality taste and texture. According to Scott de Bruin, director of the Station, this unique flavour profile comes down to Mayura’s blend of feed, which is all grown on site. “We pride ourselves on producing a singe source product,” he says. “Not only do we rear the cattle, but we also grow the grain and fodder.” Set on South Australia’s pristine Limestone Coast, Mayura Station is blessed with fertile soil and moderate climate. This makes for ideal farming conditions, which is reflected in the award-winning wagyu beef that is sustainably produced. No wonder their produce is consistently showcased on the plates of revered restaurants worldwide. SOUTH AUSTRALIA’S WAGYU WONDER “I have…
