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.
THERE IS NO time like now to celebrate the best of Australia! Our regions, our people, our restaurants and our produce are the heroes of our annual Best of Oz issue. There is no denying this year they need our support and celebration like never before. Tourism has been decimated, restaurants challenged and supply chains cut. It was a week before heading into isolation back in March that we managed to hold the State Judging of our annual delicious . Harvey Norman Produce Awards around the country. Sitting under the vaulted ceilings of Bennelong on Sydney Harbour with a bounty of produce before us, as ferries and ships zigzagged past with their busy cargo of the day, it was hard to foresee what was about to happen. I remember joking…
What to do when our award-winning producers could no longer supply to restaurants in isolation? We found a way to bring the produce to you! Our new box, in partnership with Harvey Norman and Vic’s Meat (owner Anthony Puharich is our regular columnist and expert on the Produce Awards panel), is available at delicious.com.au/producetoyou. Turn to page 37 for more information, and for more on our inaugural virtual cook-up on October 26, starring Australia’s top chefs, head to delicious.com.au.…
EASY EATING Sprout slaw, p 79 Zucchini & cheddar pies, p 88 Lemon and buttermilk mud cake with cream cheese, p 107 “Dishes that are light on prep and big on flavour make my world go round. The easy crunchy sprout slaw is the perfect foil to the big cheese hit from the zucchini and cheddar pies. Finishing with the creamy yet zesty mud cake is definitely one for the books.” Michelle Oalin, Chief Subeditor SUPER SALADS Celery, fennel, candied macadamia, blue cheese, p 44 Jehan’s summer salad with wagyu chuck, p 92 Mixed grains with greens, smoked trout and yoghurt, p 72 “When it comes to salads, texture is everything. What I love most about this trio of recipes is the contrasting elements – candied macadamia and blue cheese, the…
TUNA STEAK, GREEN BEANS, ANCHOVY & BUTTER LETTUCE SERVES 4 400g heirloom cherry tomatoes, halved 2 tbs thyme leaves 2 tbs extra virgin olive oil, plus extra to drizzle 4 x 200g skinless tuna steaks 100g green beans, trimmed, thinly sliced on the diagonal 1 butter lettuce, leaves separated 8 good-quality anchovies in oil, drained 2 tbs lemon juice GARLIC SHERRY SAUCE (MAKES APPROX 300ML) 10 garlic cloves, peeled 150ml vegetable oil 2 tbs sherry vinegar 100ml milk 1 tbs pure (thin) cream 1 1/2 tbs wholegrain mustard Preheat oven to 150°C. Place the tomato in a medium-sized baking tray. Scatter with the thyme and drizzle with extra oil. Season to taste and toss to coat. Slow-cook for 50 minutes-1 hour until softened and semi-dried. Meanwhile, for the garlic sherry…
SYDNEY’S MOODIEST VENUE will soon be stepping out of the shadows with a fresh new site secured on Hunter Street in the centre of the Sydney CBD. “Nick [Hildebrandt] and I felt that Monopole was ready for its next evolution and we’ve always wanted to have a wine bar in the city,” says co-owner of The Bentley Group, Brent Savage. The restaurant’s black-on-black colour scheme has been banished, with architect Pascale Gomes-McNabb rebuilding in blonde timber with accents of coral pink and blue. “The space will feel different,” Savage says. “The colour palette will be lighter than the current Monopole concept and the atmosphere will be a bit more urban.” For the first time, the late-night venue will also see the sunlight. The new Monopole will open its doors during…
DIG IN Next stop, Trebarton. The team behind Peter Rabbit has opened Bloom (main and above), an all-day cafe inside a renovated tram barn in Adelaide’s inner west. Settle in for long lunch in the gardens, where the surrounding herbs, fruit and vegies may end up on your plate. An open fire pit brings the picnic vibes, with whole trout and chicken roasted over the coals. TABLETALK 1 After a short stint as a pop-up bakery, Agnes (above) has made the leap to full-time wood-fire restaurant. Slotting into an old brick warehouse in Fortitude Valley, the Brisbane eatery is powered by a custom-made stone hearth, with all produce smoked, grilled and flamed over local woods. The menu, by ex-Gerard Bistro chef Ben Williamson, features modern dishes such as aged duck…
