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.
WHEN I WAS MUCH younger than I am now, I went to Rome for the first time with a purpose, and that purpose was to eat pizza and bolognese in its traditional home of Italy. Little did I know that the bolognese I had grown up on was a poor imitation of what the Italians actually consider this dish to be, nor did I realise that if I wanted the most infamous pizza, I should probably have been in Naples. How blissfully naive I was back then… After many more years of lucky travel adventures, I find myself better prepared to seek out food experiences when overseas, a la Matt Preston on p 44. And while that’s wonderful, one of the things I love so much about Australia is how…
OUR MOST-LIKED POST 2,517 likes, 51 comments Get your comfort food on tonight with our spiced potato, sage and leek soup with potato crisps. Loaded with rich parmesan, leeks and sage, and topped with extra crispy fried potato, this luxuriously creamy soup is guaranteed to bowl you over. Find the recipe at delicious.com.au Recipe: @helena_marieee Photography: @william_meppem Styling: @kirstenljenkins #MAKEITDELICIOUS INSPIRED EATING: Here I sit, sipping on a lemon drop martini (The Comic’s wildcard drink, April issue, p 38), with some cabbage slaw with hazelnuts, currants and buttermilk dressing (inspired by the menu highlights from Fish Butchery, Waterloo, in Joanna Savill’s report on the new place in The Serve, p 37), to have alongside a whole fish barbecued Greek-style. Inspiration from even the inside columns, well done delicious.! Lorraine Milne MEMORIES…
BOLD FLAVOURS Peri peri chicken wings, p 94 Bowlo Draught Stir-fried minced beef with holy basil, p 104 Das Juice White 2021 Gingered sweet potato tray bake, p 126 Matso’s Ginger Beer “It’s hard not to think about full-flavoured drinks with this menu, and conventional food and wine matching might take you there. I advocate for doing the opposite – go light, go fresh, go understated, and use the drinks to whip the palate clean after each mouthful. Think light, fresh whites, rosé and dry, crisp beers.”Mike Bennie, Drinks Writer WINTER COMFORT Gouda, cauliflower & potato bake, p 38 Taylors Jaraman Chardonnay 2021 Spicy ‘nduja with greens, beans and pappardelle, p 62 Taylors Masterstroke Shiraz 2019 Cheese & cherry strudel, p 120 Taylor Made Pinot Noir Rosé 2021 “Our Jaraman Chardonnay is a full-bodied, flavoursome white…
“FRENCH CUISINE IS SATIATING. IT’S TRADITION AND TECHNIQUE. IT’S ABOUT QUALITY OF INGREDIENTS. THE CULTURE AROUND FOOD, AND ITS ENJOYMENT, RUNS DEEP.” PORK RILLETTES WITH RADISHES SERVES 8 “This unctuous snack will have you spreading leftovers on your toast for breakfast. Begin this recipe 2 days ahead. I like to put it on before I go to bed and finish preparing it in the morning.” 400g pork shoulder, cut into 2cm pieces400g pork belly, cut into 2cm pieces200g pork back fat, cut into 2cm pieces130ml duck fat, melted1 large onion, studded with 5 cloves5 garlic cloves, peeled1 star anise 8 thyme sprigs1 rosemary sprig1 bay leafRadishes, cultured butter, and crusty bread, to serve Preheat oven to 80°C. Coat pork shoulder, belly and fat in 2 tbs table salt and place…
COASTAL CHARM Scott Pickett has welcomed Audrey’s to the family. Named for his grandmother, the grand dame of The Continental Sorrento brings old-world style to the Mornington Peninsula. A dining room done in blues and greens is set with polished silver and pressed linen. A peninsula-to-plate menu brings frutti di mare to the fore – think lobster tartlets and eel Melba toasts – while chefs forage for local ingredients. @erinastarkey TABLETALK 1 The team from Cypher at The Beaufort in Perth have cracked the code to a great night out. If you manage to find your way in to this hidden speakeasy, you'll be rewarded with one of the largest spirit lists in the state. Cocktails are filled to the brim with surprises, from bubble-topped concoctions to colour-changing sips rimmed…
@parlarpottspoint PARLAR, PRONOUNCED “parlour”, brings coastal Catalan dining with a side of Mediterranean cool to Sydney. Just like Franca, opulent design is part of the experience. The 55-seat space – adorned with velvetine brown corduroy and leather bench seats, Giallo Siena marble tables, Rosso Damascus marble floors and curved oak walls – has been renovated by owner Andrew Becher with interiors firm Steel and Stitch. On the walls hang exuberant Alexander Calder tapestries, from Becher’s own collection. Potts Point’s glitterati slide into comfy booths in loved-up pairs, while architects with their grown-up families enjoy Louis Roederer ‘242’ Reims Champagne and tins of caviar that we, mere mortals, can’t even find on the menu. It’s a special occasion place for as-often-as-possible. The food focus is Catalonia, specifically where it meets the…
