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.
IF THERE WAS ever a time for new beginnings, 2021 is it: a new decade, a fresh start, and with that, a determination to make every moment count. Interestingly, it was a conversation with Neil Perry that helped shape our thinking for this issue. In a time of transition from the businesses he built, he exuded energy and positivity mid-pandemic, pouring passion into his new venture, Hope Delivery. A charity backed by the Rockpool Foundation, it has created more than 300,000 meals for those in need. You can read all about this inspirational idea on p 100 and cook the recipes to match. The word ‘hope’ continued emerging, with colleagues, friends and industry stalwarts adding to these layers, and it felt like a fine word to build upon for this…
HOLIDAY HIGHLIGHT 2725 likes, 40 comments Porte We ñ ’ve o’s got Basque nothing goat against ’s cheesecake kiwi fruit, but with it’ baked s hard to beat peaches this summery . Find the coconut recipe and cherry delicious pavlova .com . Topped .au. with a lightly Photo whipped : @bendearnley coconut cream and Styling lashed : with @kirstenljenkins cherry jam, it’s the ultimate festive treat. Find the recipe in our December/: I January so e issue spr zes , and an online ps at eature delicious jam-packed .com.au birthday . issue was Recipe summer : Dominic entertainment Smith ideas. Photography adult life and : for teaching me @brettstevensphotography Styling years : ! @ Karyn kirstenljenkins Reimann SEASON’S GREETINGS: delicious . you’ve excelled again! Our family is making a special…
FRESH FIX Mixed fruit smoothie with mixed seeds, p 50 Basil green goddess with charred broccolini, p 91 Kingfish poke with kimchi, p 56 “Ringing in the new year never looked so good! We all want to start fresh and do things a little differently in 2021, and I’m kickstarting mine by adding this mixed fruit smoothie to my morning regimen. The kingfish poke with kimchi will also make a regular appearance in my weekly lunch schedule. Cheers to new beginnings!” Lauren de Sousa, Art Director EASY DOES IT Pasta alla norma, p 102 NON#1 Salted Raspberry + Chamomile Pork mince nasi goreng and egg, p 85 Nort Refreshing Ale Braised eggs with zucchini, feta & lemon, p 32 Wedded To The Weather Monte Piquette 2020 “One of the things…
SATAY CHICKEN NOODLE SALAD SERVES 4-6 600g chicken thigh fillets 2 lemongrass stalks (white part only), finely grated 2cm piece (10g) ginger, finely grated 1/4 cup (35g) cornflour 1/3 cup (80ml) peanut oil 1 red onion, finely chopped 2 garlic cloves, finely chopped 2 long red chillies, seeds removed, finely chopped 1/3 cup (95g) crunchy peanut butter 11/2 tbs brown sugar Juice of 1 lime, or to taste, plus lime halves, to serve 270ml can coconut cream 1/3 cup (80ml) kecap manis 1 tbs soy sauce 270g packet soba noodles, cooked to packet instructions, drained and refreshed Coriander, Thai basil leaves, pickled cucumber (recipe below), crushed peanuts, to serve PICKLED CUCUMBER 1/2 cup (125ml) rice vinegar 21/2 tbs caster sugar 2 tsp fish sauce, or to taste 1 medium Lebanese…
STRACCIATELLA WITH MERINGUE, NECTARINE & VANILLA GELATO SERVES 6-8 Begin this recipe 1 day ahead 6 egg whites (reserve the yolks for a later use, like making pasta!) 125g caster sugar 1 tsp white vinegar 125g pure icing sugar, sifted 1 tsp cornflour 50g unsalted butter, chopped 4 white nectarines, halved, seed removed 1/4 cup (60ml) amaretto 500g tub stracciatella (substitute 2 balls of burrata) Good-quality vanilla gelato, to serve To make the meringue, place the egg whites and a pinch of salt in the bowl of a stand mixer with the whisk attachment and whisk to soft peaks. Gradually add the caster sugar until sugar dissolves (this should take about a minute). Add the vinegar and whisk for another minute or two until thick and glossy. Remove the bowl…
SARDINES “Sardines are getting a bit more popular in Australia, which is lovely. Fifteen years ago they would go to the seagulls. When I was in Sicily, I would buy a few kilos of them, chuck them into some flour and then fry them. It was amazing, but you’ve got to pick the bones. My favourite way to eat them is as part of a dish called sarde e beccaficco , where you stuff them with a sweet-and-sour mix of crumbs, pine nuts, currants and juice – it marries really well with the oiliness of the fish.” NECTARINE “I like using nectarines in savoury dishes, and I think Australian stone fruit rivals anything you can find globally. In a country like Australia, where you can get broccoli, potatoes and garlic…
