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.
ITALIANS DON’T DO things by halves serving sizes, hand gestures, families, revenge. The only things they do small are maybe coffee and cars. That knack for living large but remaining effortlessly stylish is what draws so many to the culture, and is certainly why the Italian issue remains our favourite, year in and out. As life comes full circle, and simplicity is seen as something beautiful, the Italian attitude to food makes so much sense. It is not a culture where fad diets fly, or where basic ingredients, such as oils, gluten or sugar, are labelled ‘bad’ – they’re just eaten in moderation. As generations of Italians have known, good ingredients and produce in season do not need to be complicated or bad for you, and there is something deeply…
MAY’S MOST-LIKED POST 2046 likes, 54 comments We’re pretty sure this is the cake Burt Bacharach was talking about when he wrote ‘The Look of Love’. Find the recipe for @phoeberosewood’s toffee apple cake at delicious. com.au. Photo: @chriscourt Styling: @kirstenljenkins JOIN THE CLUB: My husband is a sports fanatic and only reads car magazines, but he found himself browsing the April 2019 issue and was super enthused! He made George Calombaris’ slow-cooked lamb shoulder (Greek Easter, p 66) and it worked out perfectly. Needless to say, you now have a new subscriber! Effie Bakkalis THE WINNER IS... Having been a long-time fan and subscriber of delicious. , only missing a few very early issues, I now have a large, treasured collection of the magazine. I’ve seen many changes in…
ON THE EVE of the delicious. Harvey Norman Produce Awards, The Dolphin’s Dining Room in Sydney’s Surry Hills will host a feast featuring Australia’s most outstanding producers. Get a table for your very own sneak peek at the award-winning produce as chosen by our esteemed country-wide judging panel. Set inside The Dolphin’s buzzing Dining Room, the event will see executive chef, state judge, and delicious . contributor Monty Koludrovic showcase the cream of the crop of this year’s outstanding contenders – this is your chance to experience excellence from Australia’s best and to #knowyourproducer. With a welcome drink to kick things off, and good times from the delicious. crew, you’ll need to be quick to get your hands on tickets to this sought-after event. So don’t miss out – book…
SNACK Wapengo Rocks Wild Organic Rock Oysters Rockefeller ENTREE Grilled brassicas salad à la Boon Luck Farm Celeriac confit, Burraduc Farm Buffalo Mozzarella & Yarra Valley Caviar Bellata Gold Duralina macaroni ‘cacio e pepe’ di Pecora Dairy Yarrawa MAIN Eugowra Game Birds Pastured Quail saltimbocca, radicchio, smoked garlic & Newcastle Greens Calvin Lamborn Snap Greens Moonacres Farm colcannon crush DESSERT Crème caramel & whipped Malfroy’s Gold Wild Honey Yoghurt…
THE PRODUCER SOPHIE NICHOLS FOUNDER, LITTLEWOOD LAMB For Sophie Nichols, her product’s story is key. “We invite chefs to come out and see the animals grazing, so they can see the product from start to finish,” she says. After a decade working in hospitality, Nichols was inspired to “understand and break the gap between producer and chef” and, encouraged by her farming heritage, started Littlewood Lamb in Richmond, just north of Hobart. Nichols breeds a Southdown Merino cross, an ideal combination in Tasmania, and the care she shows her sheep at every step of the production process is what makes her stand out. “I weigh and handle the sheep myself, then transport them in my ute to a small family abattoir only 30 minutes away,” she says. “The short time…
RIBOLLITA SERVES 6-8 2 tbs extra virgin olive oil, plus extra to drizzle 80g unsalted butter, chopped 3 garlic cloves, crushed 1 onion, finely chopped 1 celery stalk, finely chopped 1 carrot, finely chopped 2 tbs finely chopped thyme, plus extra to serve 2 tbs finely chopped flat-leaf parsley 2 tbs finely chopped tarragon 2 bay leaves 250g dried cannellini beans, soaked overnight, drained 8 cups (2L) chicken or vegetable stock 2 x 400g cans crushed tomatoes 1 bunch cavolo nero, stalks removed, roughly chopped 4 thick slices sourdough, torn into chunks 1/4 cup (20g) grated parmesan, plus extra to serve Heat the oil and butter in a large saucepan over high heat. Add garlic, onion, celery, carrot and half the herbs. Cook, stirring, for 3-4 minutes or until onion…
