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.
FOR ONCE IN my professional life, I am lost for words. It’s so hard to know what to say. As we went to print for this issue, I decided to completely rewrite this letter as our world began changing by the hour. Each day brought devastating news from all aspects of our world at delicious .: closures for restaurants, bars, small businesses and chefs, challenges for the newsagents that sell our magazines, right through to the airlines, and travel companies we work with, the bottle shops and producers and suppliers were under threat. Not to mention, of course, the medical professionals on the front line. Our own team grappled with sending our very first issue to print entirely remotely. Fingers crossed we’ve been able to pull it off, as we…
FEBRUARY’S MOST-LIKED POST 1524 likes, 34 comments Have you ever wondered how they get all the layers and ingredients incorporated in a Golden Gaytime just right? We put @warrenmendes to the task of re-creating this classic treat in a new episode of Nailed It! Watch it on our YouTube channel now. Photo: @til_pictures PLENTY MORE FISH: I made the oven-roasted salmon with maple and mustard herb crumb (February 2019, p 60) for lunch over the holiday weekend. All my guests loved it. In fact, several told their friends how good it was and they all went out to buy a copy of the magazine! There are so many great fish and potato salad recipes in this issue that I can’t wait to try.. Barbara Steuer TIME AFTER TIME: Greetings from…
NOURISHING STAPLES “When I’m feeling weary (I think we all are at the moment) food is where I turn first. We all know that soup is good for the soul, but so are roast carrots – especially when they are sticky with maple and served with punchy harissa. And for real, sweet-tooth-approved nourishment, this flourless burnt butter, almond and honey cake is unbeatable.” Corinne Parkes, delicious . Subeditor ULTIMATE COMFORT “Comfort and familiarity go hand in hand for me. Therefore I am reaching for the everyday favourite wines, easy-to-drink crisp whites and soft, juicy reds. This menu cries out for bright, lively wines, of both colours, to cut through some of the richness. Go for a racy chardonnay and an Italian red.” Mike Bennie, Drinks Writer AUTUMN SHOWSTOPPERS “A pinot…
“EXCITED TO LAUNCH AMERICAN EXPRESS DELICIOUS. MONTH OUT THIS EVENING! ”– MATT MORAN “Thanks to all our @deliciousaus friends, contributors and colleagues who came, saw and conquered Surry Hills!”– KERRIE McCALLUM “WE’RE THROWING EVERYTHING WE HAVE BEHIND CELEBRATING OUR AMAZING HOSPITALITY INDUSTRY.”– PHOEBE WOOD DELICIOUS. ON SOCIAL @deliciousAUS…
When it comes to cooking and eating with an Italian sensibility, Ragazzi’s Scott McComas Williams is a master. Pairing classic dishes (some with a twist) with the best regional wines is key, and here, the chef shows us how. SCALLOP TARTARE, KOHLRABI AND APPLE SERVES 4-6 1/2 kohlrabi, trimmed, finely chopped 12 large sashimi-grade scallops, roe removed and discarded, cut into 1cm pieces 1/2 Granny Smith apple, core removed, finely chopped 1/2 bunch chives, cut into 2cm lengths 1/3 cup (80g) creme fraiche Store-bought pane carasau (Sardinian flatbread – from gourmet food shops), to serve DRESSING (MAKES APPROX. 1/2 CUP – 125ML) Juice of 1 lemon 11/2 tbs light soy sauce 1 tbs grapeseed oil 1 tbs extra virgin olive oil 1/4 tsp ground white pepper Place the kohlrabi in…
SCALLOP “I’ve traditionally cooked them – baked them, grilled them, ceviche even – but more recently we’ve started serving them raw to make the most of their natural flavour, and I really love the texture. Their sweetness is really highlighted when raw.” RAINBOW CHARD “I grew up eating a lot of chard. Good chard has so much natural flavour and can be surprisingly savoury (not to mention super nutritious!). I love cooking it into a ragu with butter, garlic, onions, anchovies and thyme, and serving it as a side or tossing it through some pasta. It’s also great blanching it and using it to break up a rich ragu.” RHUBARB “I’ve also been eating rhubarb since I was a kid, picking it with my grandad from his veg patch and…
