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 very first zero-waste issue. When we first started our zero-waste column a few years ago, it was inspired by conversations with our food director Phoebe Wood. Phoebe grew up in the Blue Mountains, outside Sydney, with a family who grew their own vegetables, and bottled and preserved anything they had left over each season. I was fascinated with Phoebe’s tips and tricks – not only is she a fantastic trained cook and a great recipe writer, she has a knack for making the ugliest things delicious, whether it is fennel-frond pasta or bottom-of-the-fridge kimchi. So our semi-regular section and an early blog began, and over the years our passion grew. We’ve had lots of conversations with chefs, cooks, producers, suppliers, charity leaders and distillers who shared excellent…
Introducing our panel of incredible guest editors, who we selected thanks to their thought leadership on the topic of waste. Championing a more sustainable approach through their businesses as well as in their personal lives, they work to inspire and encourage you to cook and eat smarter, not harder, with the benefit of a positive impact on the planet, as well as your budget. ACCORDING TO GOVERNMENT statistics, food waste costs the Australian economy $20 billion a year, with more than five million tonnes of food ending up in landfill. Roughly one in five shopping bags of groceries ends up in the bin, yet nearly four million people experience food insecurity each year. It sounds dire, but the innovators in these pages and this entire issue is here to help…
SECOND CHANCES: I’ve never been more excited to receive my subscription than in recent months. How pleasantly surprised I was with the May 2020 issue to see Julia Busuttil Nishimura’s new cookbook A Year Of Simple Family Food featured (p 82)! One of my planned activities pre-coronavirus was a meet-and-greet with Julia, but it was sadly cancelled. Until things go back to normal, these new recipes will definitely do! We’re very spoilt with delicious., your cooks give up all their secrets in the magazine. Penny Oon LAYER UP: With my daughter’s second birthday fast approaching, the May 2020 issue of delicious. treated us to many inspiring cake recipes. I couldn’t decide on just one, so went with Matt Moran’s fudgy chocolate tahini cake (p 94) and Julia Busuttil Nishimura’s banana…
When my sister-in-law said to me she wants to be less delivery-app-pro and more Nigella-domestic-goddess, I knew exactly what to get for her: a delicious. subscription of course! It made me reflect on my own food journey with the magazine as well. I first stumbled upon it in a supermarket back in 2010 and haven’t looked back since. Thanks to your easy-to-follow, amazing recipes I’ve dared to experiment with native ingredients and seasonal produce that we never ate before. I’ve ventured out of our traditional Sri Lankan meals and my family has embraced it with open arms. Keep up the great work guys! ED’S NOTE: Congratulations, Poorani! You’ve won a Jamie Oliver by Tefal Cook’s Class range 30cm frypan and 30cm wok, valued at $499.90. The robust and reliable products…
WINTER ENTERTAINER Silverbeet galette 2015 Croser Vintage Sparkling Veal cutlets and herb stem gremolata 2018 Petaluma Piccadilly Valley Chardonnay Coconut yoghurt cake 2010 Petaluma Essence Botrytis “Petaluma’s cold-weather-friendly wines from the Adelaide Hills pair perfectly with any meal. To start, spark the palate with the Croser Vintage Sparkling. To complement the veal cutlets, opt for the Petaluma Piccadilly Valley Chardonnay. The zest and oak flavours will work well with the hearty dish. Finish the night with a special wine, Petaluma Essence Botrytis. The acidity will balance beautifully with the coconut yoghurt cake.” Mike Mudge, Winemaker, Petaluma EASY DOES IT Spiced eggplant with labneh and mint frittata Harkham Aziza’s Rosé 2019 (Hunter Valley, NSW) No-waste tomato and sausage bolognese Brave New Wine Rude Boy Red 2019 (Great Southern, WA) Herb, corn…
CAULIFLOWER, ITS LEAVES AND BARLEY SERVES 4-6 Begin this recipe 1 day ahead. 1 (approx. 1kg) medium cauliflower head, leaves attached 2 tbs extra virgin olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 1/2 cups (300g) barley, soaked overnight, drained 150g unsalted butter, chopped 1/2 cup (125ml) white wine 5 cups (1.25L) ‘leftovers’ stock (recipe below) 1 1/2 cups (120g) grated parmesan, plus extra to serve 1/2 cup (75g) macadamias, roasted, chopped ‘LEFTOVERS’ STOCK 300g parmesan rinds 2 onions, quartered 1 large carrot, cut into large pieces Handful of vegetable trimmings (tops of green onions, onion root, the head of a carrot, herb stems, etc.) For the stock, place parmesan rinds, onion, carrot, vegetable trimmings and 10 cups (2.5L) water in a large saucepan or stock pot…
