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.
WHERE WILL WE BE EATING and drinking, and what will we be cooking in 2016? These are the questions the delicious. team is asked most often. So, for our annual trends issue, we looked into the future to brainstorm new ingredients that will soon be in your fridge, predict changes on the dining scene, unearth travel destinations and discover clever new ways to entertain. Phoebe Wood’s Korean-USA mash up (p 58) is sure to inspire you (this fun, bold cuisine has already infiltrated home kitchens since it burst onto the scene courtesy of Momofuku’s David Chang), as will Jamie Oliver’s luxe Spanish desserts (p 86), George Calombaris’ mod-Greek cooking (p 76) and Matt Preston’s guide to Cape Town (132), hipsters and all. Trailblazing Firedoor chef Lennox Hastie’s recipes in Hand…
INSTA OF THE MONTH #makeitdelicious Thanks @deliciousaus for this chocolate cake with chocolate buttercream and gooey butterscotch (Wicked, Jul 15)! #makeitdelicious @aminikitchen new leaf I delight in peering into my letter box and finding my new delicious. I spend the afternoon thumbing through the issue and dog-earing pages to make a list. The September 15 issue has forced me to turn over bottom corners as well as I’m planning to cook so many recipes! Helen Conomy faster pasta Broccolini, mushroom & ricotta conchiglie (Faster Food, Sept 15, p 91) is just as delicious as it looks! @korenharveyweddings health kick My wife and I are delighted with the healthy options each month, so when the September issue hit our door, my wife immediately made the Ferrero Rocher protein balls (Balancing Act,…
“Spring is the time for enjoying seasonal produce, and this menu screams spring to me. These wines will match well and help bring it to life.” Ed Carr, House of Arras master winemaker VEGETARIAN SPRING VEG Honey, pumpkin, beetroot and seeds with turmeric dressing, p 48 House of Arras Rosé 2005 Tomato & pesto tart with zucchetti salad, p 128 Bay of Fires Chardonnay 2014 Zucchini, lemonade & mint popsicles, p 69 House of Arras Grand Vintage 2006 “Adding these lip-smacking snacks to a selection of chic drinks will help make your next cocktail party an absolute hit” Warren Mendes, food editor PARTY CHIC COCKTAIL PARTY Raw tuna with pink grapefruit and radish, p 127 Pasticcio croquettes, p 80 Vesper, p 102 Sazerac, p 102 “When I dive…
DINNER AT AUTOMATA, NSW Automata is the first restaurant to open in Sydney’s heritage design-led The Old Clare Hotel in Chippendale, and we are hosting the first-ever reader dinner with chef-of-the-moment Clayton Wells. If you book into one restaurant all year, make it this one! Wells’ first solo venture has all the hallmarks of a modern day fine-diner: a name that’s as ambiguous to pronounce as quinoa; a chef with Quay, Momofuku and London’s Viajante on his CV; a constantly evolving 5-course set menu based on produce availability and seasonality; a natural-focused wine list; a custom industrial-chic fit-out complete with chandelier by London’s The Rag and Bone Man (and not a white tablecloth in sight); and an energetic vibe to boot. “I wanted to create a fun neighbourhood place that…
Celebrating life’s magical moments in a stylish, glamorous way is at the heart of renowned Champagne house Moët & Chandon’s brand philosophy. To highlight the Grand Vintage Collection, Kerrie McCallum, delicious. editor-in-chief, and Neale Whitaker, Vogue Living editor-in-chief, hosted a reader dinner at Sydney’s Rockpool est. 1989. Chef Neil Perry’s team created the menu and dishes were paired with luxe Champagnes – Moët & Chandon Impérial, Grand Vintage 2006 and Grand Vintage Collection 1999. DELUXE DETAILS During the evening, Kerrie and Neale both refected on special moments and magical times in their lives and how they marked them with Moët & Chandon vintage Champagne. They also revealed some of their signature tips for entertaining at home, such as Neale’s advice that “creating the scene is as signifcant as what’s served”…
GRILLED SUGAR SNAP PEAS WITH STRACCIATELLA AND LEMON SERVES 4-6 100g wood smoking chips(we used mesquite & honey)1kg sugar snap peas, trimmed1/2 bunch mint, leaves picked1/2 bunch basil, leaves pickedFinely grated zest of1/2 lemon400g stracciatella (soft Italian buffalomilk cheese)Extra virgin olive oil, to drizzle2/3 cup (110g) almonds, roasted,roughly choppedPea tendrils, to serve Preheat a barbecue with a lid to high. Place the wood smoking chips in a smoke box or foil tray (if using a foil tray, cover tray with foil and make a few small holes in the top to allow smoke to escape). Place on the barbecue grill, close the lid and leave for 10 minutes or until smoking. Reduce heat to medium-high and shift smoke box or tray to one side of grill. Add sugar snap peas…
