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.
I THINK WE CAN all agree that there’s so much to love about Italy. The history, the architecture, the language and the romance of it all – and of course, the food. Where would we be without pasta? It doesn’t bear thinking about. And this is why, each year, we dedicate an entire issue to la dolce vita – that is, the sweet life of indulging in all things Italian. Nigel Ward kicks things off with a snapshot of his menu at new Sydney venue Passeggiata on p 13, then we celebrate the return of Orazio D’Elia to Bondi’s Da Orazio with a colourful spread made for entertaining on p 60. Further afield, Michelin-starred British chef Angela Hartnett shares a preview of her new book The Weekend Cook on p…
OUR MOST-LIKED POST If you love bread and butter pudding, just wait until you try @chefmattmoran’s boozy rum and raisin bread version. He’s taking inspiration from everyone’s favourite chocolate block to take this Brit classic to a whole new level. Find the recipe at delicious.com.au Recipe: @chefmattmoran Photography: @bendearnley Styling: @kirstenljenkins COOK THE ISSUE: I purchased the March 2022 for my mother whilst in hospital and what an amazing edition of excellent recipes. One of the best editions to date…. Every recipe needs to be cooked. Gemma Carroll THE WINNER IS... I have enjoyed reading delicious . for many years. My cooking skills, knowledge of new techniques and ingredients have expanded with every issue. I now have three delightful grandchildren and have already begun cooking with them! Teresa Brook ED’S…
ORECCHIETTE WITH CIME DI RAPA & ‘NDUJA SERVES 4 2 bunches (600g total) cime di rapa 1/4 cup (60ml) extra virgin olive oil, plus extra to serve 3 garlic cloves, thinly sliced 1/4 tsp chilli flakes 250g cherry tomatoes 1 cup (250ml) vegetable stock 1/4 cup (50g) ‘nduja (spreadable salami, from Italian grocers and delis) 6 anchovies, finely chopped 400g orecchiette Finely grated zest and juice of 1 lemon Finely grated parmesan, to serve Separate cime di rapa stalks and leaves. Finely slice stalks and roughly chop leaves. Heat oil in a large saucepan over medium-high heat. Add garlic and chilli flakes and cook, stirring, for 3 minutes or until garlic turns golden. Add cime di rapa stalks, tomatoes and stock and cook, stirring regularly, for 8 minutes or until…
THE FORMER SAGRA owner and Uccello head chef has gone all-in on his new venue in Sydney suburb Waverley, buying the building and overhauling it to create a welcoming space catering for everything from an intimate date night to a raucous group dinner. “The idea is for a sort of bustling Roman osteria, where there’s just lots of energy in the room,” Ward says. The name nods to the passeggiata – a leisurely evening stroll still observed by many Italians, often in their finest attire. It’s Ward’s invitation for diners to linger and enjoy. “After the last two years, everyone needs things to slow down a bit. And that’s the philosophy here.” It was campervanning through Italy that first inspired Ward to train as a chef. With qualifications and stints…
CIME DI RAPA Cime di rapa, or broccoli rabe, is really good for you very high in antioxidants and iron. Italians and Europeans do amazing things with bitter greens, whether it’s cime or chicory or endive, they tend to use them a lot more... I just love the flavour. And really great cime di rapa is only around for a month or two. RADICCHIO There are actually 20 or 30 different varieties of radicchio It’s really special in winter, with these nice, tightly packed heads. By grilling and dressing it you get this lovely, sweet and sour characteristic which goes nicely with burrata. SALT COD Salt cod is a good little winter number when there’s not as many fish at the top of the ocean. What I love is that…
@erinastarkey WHAT A PEARLER Snap up a seat at Melbourne’s new Pearl Chablis and Oyster Bar. The elegant CBD venue boasts an impressive selection of freshly shucked shellfish, served chilled, grilled, or au naturel . Order individually or by degustation, which lets you taste your way around Australia’s pre-eminent oyster-growing regions. Enhance the minerality with a crisp glass of chardonnay from the Chablis library, which contains more than 500 bottles from Burgundy. TABLETALK 1 Suit up. New Zealand fashion label Rodd & Gunn has just opened a luxe new restaurant inside its Brisbane City store. The Lodge Bar & Dining invites you to kickstart your spending spree with Champagne and oysters, or cap off a successful shopping session with a splashy three-course meal. Like the brand itself, the menu will…
