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.
Vine leaves with tuna and finger lime, p 87 Sobah Finger Lime Cerveza ($6) Basturma prime rib; with sauteed watercress with barberries, p 88 Gemtree Luna Temprana Tempranillo 2021 ($26) Warm date kunefe, p 88 Maidenii Sweet Vermouth, served on the rocks ($45) “For Middle Eastern feasts, I like going with refreshing drinks that quench thirst and work as a gentle foil for the cuisine. I reach immediately for iced teas (non-alc and sometimes cocktails!), rosé and simple, thirst-quenching beers. That being said, when spice and char are part of the dish, a medium-bodied red wine works a treat.”…
This month, delicious. turns 21. Like many readers, I remember the very first issue, with its blue Bill Granger cover of buttermilk pancakes drizzled with chocolate sauce. I devoured every moment of its vivid debut, and every one since. No matter how long I work at delicious., every issue still has something amazing to uncover. delicious. always sets the scene, or changes the agenda, in its stylish but welcoming way, and this is all due to the clever people that make up the fabric (and magic) of the brand. delicious. never met a party it didn’t like and so, to celebrate our milestone, we descended on the newly refurbished Gowings Bar & Grill at Sydney’s QT, with chef Sean Connolly now at the helm. How else to say happy birthday…
Follow us on social @deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,134 LIKES, 18 COMMENTS These Aperol-soaked carrot muffins with labneh frosting cut down on waste and make the most of every ingredient. Find the recipe + more zero-waste ideas at delicious.com.au Recipe: @kcoverdale Photo: @nigellough Styling: @davidmorgan.co LETTER OF THE MONTH… I’m a long-time reader and lover of the mag, and the September issue is just beautiful! Matt Moran’s pub classics have become a staple on our midweek menu and the kids and hubby are loving it – loving the ‘do-able’ recipes that are impressive enough to please guests and the in-laws! Can’t wait for the next issue. – Julie Cowell CONGRATULATIONS JULIE! You have won a dinner set from Noritake valued at $400! In collaboration with Adam Liaw, Noritake has created…
1 CARROTS “We’re pretty spoiled for choice with fruit and veg in Adelaide. Our grower Kasim Erkoc is based out near Murray Bridge, about 90 minutes out of the CBD. He has these beautiful carrots that we start off before service – slow roasted in a cold oven until they’re nice and soft with a good char.” 2 STRIPLOIN “Our striploin is from Mayura Station – for us in South Australia, and probably the whole country, it’s the best wagyu you can get. We cook it whole and take it on and off the grill to bring the temperature up slowly. Then when it rests, it develops a really good crust. For me, that’s the pinnacle of a steak – the caramelisation of the outside, that flavour.” 3 BANANA “We…
Tillerman, Brisbane A seafood feast is always better with knockout water views, so settle in for a long lunch at Tillerman on Brisbane’s riverfront. The latest venture by Andrew and Jaimee Baturo (of iconic venues including Libertine and The Gresham Bar), Tillerman heroes the best of Australian seafood, with chef Suwisa Phoonsang designing her menu around the catch of the day. Keep things light with Fremantle octopus carpaccio, or live large with an 850g salt-baked Murray cod. Ogee, Hobart. Beloved wine bar Sonny now has a sister. Chef Matt Breen has opened Ogee, a new pocket-sized wine bar and bistro in the backstreets of North Hobart. Take a seat at the curved timber bar for Euro-Italian small plates, ranging from fresh pasta to crumbed lamb brains. Like at Sonny, the…
Our National Restaurant Editor Erina Starkey on what’s hot right now. We turn it up with the latest trend direct from Japan – listening bars – where the playlist is as carefully curated as food and drinks. Here’s how to get on deck. WHAT’S HOT: Australia has seen a sonic boom in Japanese listening bars. A new wave of late-night venues is skipping the Spotify playlist for wall-to-wall record collections and high-end stereo systems that are sure to beat the one you have at home. ITS ORIGIN: The trend started in 1950s Japan as a way to hear the latest tracks on quality audio equipment that few people could afford. Fast-forward 70-odd years, and the listening bar is attracting a new audience, from the acoustically obsessed all the way through…
