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.
Welcome to our Italian issue. Eagle eyes may notice we have moved this much-loved annual extravaganza forward a few months to run earlier in the year than is the usual delicious. tradition. We decided that we needed to bring you more Italy, sooner. After all, March is the perfect time to be inspired by the European summer ahead. I’ve been fortunate to travel to Italy twice in the last year, spending memorable moments in Rome, Tuscany and Portofino, and I haven’t stopped thinking about it since. Even though I visited for work, my memories of Italy in summer are shrouded in a hazy glow of happiness. How could one not be inspired by the eternal city? One of my Rome highlights was a market visit to the Mercato Trionfale with…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 720 LIKES, 10 COMMENTS Beat the heat with a sweet treat this weekend, and whip up this decadent dessert from Josh and Julie Niland, which cleverly combines black forest cake and tiramisu. Dress it up with some bright cherries on top for an irresistible summer pudding. RECIPE: @mrniland PHOTO: @nigelloughphoto STYLING: @emmatknowles LETTER OF THE MONTH… My boyfriend and I have moved in together and he said I needed to cull my collection of delicious. magazines. I told him how impossible that was when every issue has recipes I use and love. I came home from work to find my entire collection missing. He was about to be in BIG trouble, until he handed me a scrapbook, with the words ‘Charlotte’s…
Every chef worth their salt relishes the chance to work with the freshest local produce available. For La Cantina’s head chef Glenn Laurie, garden-fresh seasonal fruit and vegetables are right at his kitchen door. The Italian restaurant is based on the grounds of regenerative agriculture farm and social enterprise, Common Ground Project, in Freshwater Creek on Victoria’s Surf Coast. “We have the opportunity that not many chefs have, to have food growing literally 30 metres from us,” Laurie says. “We change the menu completely every week, and it all depends on what’s in the garden. It makes you think a little more about what you’re cooking.” There are also chickens to provide eggs for the restaurant’s handmade pasta, and goats and alpacas that make short work of any leftover kitchen…
Stokehouse Pasta & Bar, St Kilda Breezy new Italian eatery Stokehouse Pasta & Bar will lure you straight off Melbourne’s St Kilda Beach. Given that most diners will be staring out to sea, interiors at Stokehouse’s fresh ground-level bistro are kept airily simple, with brick-tiled floors, a brass-panelled open kitchen and large central bar facing a wine wall. Pasta comes in three sizes (entree, main and family), with light salads and grilled vegetables on the side. Bar Riot, Adelaide Bar Riot has started a wine-drinking revolution. The inner-city cellar door serves 14 wines on tap, or lets you pour your own from a giant stone wine vase that holds 1,000 litres of the house vino. Former 2KW Bar & Restaurant executive chef Trent Lymn is behind the Spanishmeets-South-American menu, which…
SALA CUISINE Italian seafood CHEF Danny Russo VISIT Jones Bay Wharf, 19-21/26-32 Pirrama Rd, Pyrmont NSW 2009 @sala.dining PRICE $$$ BYO No OPENING HOURS Lunch Wed to Sun; dinner Wed to Sat BOOKINGS (02) 8379 8988 saladining.com.au MUST TRY DISH Agnolotti plin with tuna, stracciatella and tomato-chilli butter CRITIC’S RATING Circular Quay, the Bridge and Opera House fill the frame when it comes to Sydney Harbour imagery. And yet, as those who frequent its inner reaches will know, this city has more waterside nooks and crannies than almost any other in the world. An immediate thrill at new restaurant Sala at the far end of Pyrmont’s Jones Bay Wharf is the angle it gives you on the ‘working harbour’. Not the picture-book vision, but a charming outlook onto how many ways there are to…
THE BEE’S KNEES Those with a sweet spot for Dinosaur Designs will love its latest collection, Honey. Resin is dripped and drizzled like warm nectar to create the limited edition amberhued range. Available from March 1 at dinosaurdesigns.com.au SUPER SANDOITCHI No corners are cut in Cult Sando (Harper Collins, $27.99), an expert’s guide to creating the perfect Japanese sandwich. Discover new fillings, from traditional tonkatsu to mortadella, tofu, ice cream and more. GREEN TEA Start your day feeling good with Philips’ new Eco Collection kettle and toaster, which feature sustainable bio-based plastic sourced from kitchen oil waste. Philips has partnered with EcoMatcher to plant a tree for every product sold, with customers able to track their tree’s growth via QR code. $129 from harveynorman.com.au FLOWER POWER KitchenAid has cherry-picked the…
