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.
SEPTEMBER IS WHEN AUSTRALIA comes to the fore, as our annual delicious. Produce Awards winners are revealed. Now in its 13th year, the ‘DPA’, as we affectionately call it, celebrates the best, and most sustainable and ethical, produce in our country. It rewards the producers behind the scenes, the regions and retailers of note, and the innovators, distillers, artisans and next-gen talent who deserve to be unearthed. It’s a year-long exercise for our team and contributors; a labour of love you could even say. It is important because it sets a national agenda, and puts produce front and centre. As any chef, region or store will tell you, behind every great meal they create or source lie great and creative producers, who very rarely get recognition for the incredible job…
WHEN IT COMES TO WORKING WONDERS WITH AUSTRALIAN PRODUCE, ADELAIDE’S RESTAURANT ORANA IS JUST THE TICKET, ACCORDING TO PRODUCE AWARDS PROJECT MANAGER LUCY ALLON: “WITH A MENU HEAVILY FOCUSED ON REGIONAL AND NATIVE PRODUCE, CHEF JOCK ZONFRILLO IS CREDITED WITH PRESERVING THE MEMORY OF NATIVE PEOPLES OF AUSTRALIA THROUGH THEIR FOOD. IT’S A MUST-VISIT FOR AUSTRALIANA FOOD,” SHE SAYS. WITH DISHES LIKE MUD CRAB, MASCARPONE, BUNYA & BRUSH CHERRY, AND KANGAROO, SMOKED POTATO, FERAL PLUM & WATTLESEED ON THE MENU, YOU CAN SEE WHY. READ OUR REVIEW AT DELICIOUS.COM.AU/EATOUT…
JULY’S MOST-LIKED POST 2912 likes, 59 comments For us, self love is an edible concept and comes in the form of a seriously sumptuous dessert like this one. Whether you’re entertaining a group (or just your own sugar cravings), we promise this Golden Syrup creme caramel (recipe in the July 2018 issue) will hit the right spot. INTERNATIONAL EATING: You should have named June’s edition of delicious. the travel edition! I was so impressed with the sheer diversity of recipes. After reading cover to cover I decided I would have to trial a few. Saturday morning started with Matt [Preston]’s bruleed pancakes (so simple! – I’m Loving, p 46). We then headed east and devoured the Penang Assam laksa (so warming and filling! – Masterchef, p 42). We finished off…
I have been collecting delicious. magazine since 2003 and I still get excited each month when I receive a new copy. I have just returned home after spending 10 days in beautiful Bali eating some amazing local food, which I am still craving. I couldn’t believe it when in the July issue I saw the recipe for mee goreng (On Trend, p 91), which I must say turned out perfectly and transported us straight back to our holiday. Thanks delicious. team for producing such a great magazine for the last 15 years, from which so many of our family’s favourite recipes have come! Laine Bridge Congratulations, Laine! You’ve won a Smeg stand mixer valued at $799. Perfect for creating everything from fresh pasta to delicious pastry, this mixer combines premium…
PREPARE TO CELEBRATE the best breakthrough Australian ingredients from the delicious. Produce Awards amid the fitting surrounds of Melbourne’s award-winning Vue de monde restaurant – number four in our Victoria delicious. 100 list in 2017. Fifty-five storeys up in the iconic Rialto Tower, Vue de monde chef-owner and national Produce Awards judge Shannon Bennett will greet diners before they enjoy canapés and four courses showcasing gold medallists and trophy winners from the awards. Chosen by some of Australia’s top food talent and prepared by Vue de monde executive chef Justin James, the picks represent showstopping produce across four categories: From the Earth, From the Dairy, From the Sea and From the Paddock. Matching wines will come courtesy of wine partner The Lane Vineyard, based in Hahndorf in the Adelaide Hills.…
Oh my gosh it’s snowing!,” exclaimed Wolf-Tasker. “It’s snowing?” quizzed Beer, glancing through the window at Sydney’s sunny skies. “Yes, not too far from Lake House there’s snow,” Wolf-Tasker clarified. It’s likely the first time the doyenne of Daylesford had checked in on her homeland for a few days; along with her nine fellow national judges, Wolf-Tasker had tasted more than 100 products during an epic two days of judging in Sydney. There was a playful, light-hearted atmosphere in the room as the mammoth tasting came to a close earlier this year. Debris from the day covered the table: coffee cups, notepaper, pens, and a few potatoes from the final marking. “I’m the chief potato judge,” declared Fassnidge. “I just want some butter!” Beer retorted. Chatter rose as the country’s…
