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.
WELCOME TO OUR 200th issue. (Given our excesses post-Christmas I imagine we’ll be toasting you with a green smoothie!) Granted it is a strange time of year to celebrate. Most of us are ready for a reboot, or resolving to do less gin and tonics, more sit-ups and super-sized salads. So, how to celebrate when you’re partied out? It’s still a perfect time of year to entertain lightly. Fresh and bright fruits, like watermelon, provide an uplifting respite from the heat, and suit anything from salads to soups to drinks to desserts. Matt Moran taps its versatility in his feature on page 106. Our style editor Kirsten Jenkins has released her new book One Leaf At A Time and gives us a glimpse of the delicious no-fuss salads, inside on…
#MAKEITDELICIOUS NOVEMBER’S MOST-LIKED POST 2778 likes, 58 comments We’re a little biased, but this Monte Carlo cookies and cream cake has to be the ultimate birthday cake ever . Recipe by @phoeberosewood. Photography: @markroperphotography. Styling: @kirstenljenkins PARTY ON: Congratulations on your 18th birthday. I’ve been buying you since you were brought into the world, and regret not keeping my first copy! I love your recipes, they are so down-to-earth and tasty. Thank you very much for enlightening me over the years. Keep up the good work. Christiane Clifford THE WINNER IS... To my delicious. friends: just a little letter of appreciation for your inspirational and sanity-saving pages. I wasn’t much of a cook before I discovered delicious. magazine. I often had kitchen disasters and became stuck in a ‘same old,…
SUPER SALADS Potato salad with lemony jalapeño & parmesan ‘mayo’ Potato salad with lemony jalapeño & parmesan ‘mayo’, p 72 Brown-sugar salmon, pickled beetroot and fennel salad, p 100 Lamb sausage rissoles with Greek risoni salad, p 81 “Trying to shift the extra kilos you picked up from your mum’s Christmas pudding, or those added glasses of bubbles over New Year’s Eve is made easier when you start with a menu that’s lighter and packed full of flavour. From Kirsten Jenkins’ brown-sugar salmon, pickled beetroot and fennel salad, to this zesty potato salad, these recipes prove healthy doesn’t have to be boring!” Lauren de Sousa, Art Director FRESH & LIGHT Pan-roasted baby snapper in brown butter Lemongrass tofu banh xeo lettuce wraps, p 96 Two Tonne Tasmania Ziggurat Riesling 2019…
JOIN US! FOR THE LAUNCH OF AMERICAN EXPRESS DELICIOUS. MONTH OUT: A MONTH OF OFFERS AND EXPERIENCES ACROSS SYDNEY JOIN THE DELICIOUS. crew and friends on February 28 as we launch the inaugural American Express delicious . Month Out: four weeks of exclusive offers, dining and revelry across Sydney throughout March. You’re invited to join the fun at one of the city’s premier waterfront destinations, Barangaroo House. We’re taking over all three levels, each offering a unique experience, to put on a House Party like no other. Find all the details opposite, then make March your most delicious month ever by heading to delicious.com.au/dmo from February 6 to check out everything on offer. WHERE Barangaroo House, 35 Barangaroo Ave, Barangaroo @deliciousaus #deliciousmonthout @amexau @barangaroohouse EXCLUSIVE EXPERIENCES ON EVERY FLOOR WITH…
TOMATO AND PEACH SALAD WITH NAHM JIM SERVES 4 AS A LIGHT MEAL OR STARTER 5 large heirloom tomatoes, sliced into 5mm rounds 4 yellow peaches, sliced into 5mm rounds 1 banana eschalot, thinly sliced into rings 120g toasted peanuts, roughly chopped 1 bunch Thai basil, leaves picked, torn NAHM JIM 2 coriander roots, washed 2 long red chillies, roughly chopped 1 lemongrass stalk, white part only, thinly sliced 4 kaffir lime leaves, roughly chopped 2cm piece (15g) ginger, roughly chopped 2cm piece galangal, roughly chopped 1 1/2 tbs palm sugar, grated 1 1/2 tbs rice vinegar 2 tbs fish sauce 1 tbs light soy sauce Juice of 2 limes 1/2 cup (125ml) extra virgin olive oil For the nahm jim, combine all ingredients in a food processor and whiz…
KHANH NGUYEN LOVES nothing more than sitting down to a plate of greens – kale, cavolo nero and broccolini to be exact – cooked with instant gravy and topped with a fried egg. It’s a quirky yet easy dish that the Sunda head chef enjoys on his days off. “I’ve been eating it for four or five months now and there’s nothing more satisfying,” says Nguyen, who has gained critics’ attention with his refined but offbeat take on Vietnamese, Indonesian and Malaysian flavours, including the use of native Australian ingredients. Egg noodles in XO get extra heat from pepperberry, and a spanner crab curry is given a zesty kick thanks to finger lime. “I used to eat at Billy Kwong a lot, and I was in awe of what Kylie…
