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.
Follow us on social —@deliciousaus #makeitdelicious 1,096 LIKES WHAT YOU’RE LOVING… This three-tier pavlova tiramisu with mascarpone cream combines the best of Australian and Italian desserts in one stunning creation. Find the recipe plus more sweet ideas at delicious.com.au RECIPE: @silviacollocaoffcial PHOTO: @markroperphotography STYLING: @davidmorgan.co LETTER OF THE MONTH… In my perpetual quest to lure my sister back to Sydney, I think I may have found another compelling reason – strawberry yoghurt cheesecake (Feb, 2023)! My sister loves cheesecake and is never shy to ask me when I’m making another one. So, I played my “A-game” (her name is Adriana) and made a 1.5 amount of the cake. As for the result? She stayed almost the entire week, until every last remnant of the cake was gone. I’m not sure…
Impressive, but effortless. If you asked me to describe what we aim to achieve with our recipes in each and every issue of delicious., I’d tell you just that. Impressive – with sparkling new flavours and clever twists on the classics, all served up in style – but also effortless, because who has time for anything else? Our May issue completely embodies this ethos. Within these pages, you’ll find no-fuss savoury and sweet recipes, all laden with our favourite autumn produce. They’re dishes you would be just as thrilled to eat at a dinner party as you would perched at the kitchen counter, late on a Thursday night (such as Matt Preston’s quesabirria tacos on p 48 – there’s nothing quite like fried cheese when you’re looking for maximum comfort).…
1 BUTTERNUT PUMPKIN “Sweet pumpkin, roasted muhammara and green chilli zhug match perfectly with some of the more austere white wines on our menu. You have these big punchy flavours that complement the wine.” 2 RHUBARB “Rhubarb is possibly one of my favourite things. My mother always used to cook rhubarb for me, so I think it can be quite nostalgic, that flavour.” 3 CAULIFLOWER “We’ve got an enormous oven at Beau. You throw whole heads of cauliflower in, and it comes out and it’s slow-roasted, it’s caramelised in certain parts and it’s delicious. It really brings the flavours out.” 4 GOLDEN BEETROOT “Golden beetroot is so autumnal. For us, it’s about getting the best produce available and cooking it simply to get the most out of it.” One hundred…
now open Promenade Bondi Beach Promenade Bondi Beach has washed up on Sydney’s most iconic shoreline. Stroll through the historic arches to discover a sun-splashed terrace bar and kiosk decked out with red and white umbrellas. Further in, a coastal-chic dining room reveals shell-coloured walls and lush tropical greenery, with sandy feet welcome in all areas. Splash out on oysters with seaweed dressing or king prawns with curry leaf butter. Da Biuso, Brisbane. All aboard Da Biuso, Brisbane’s new fine-dining experience on a bus. The four-wheeled restaurant pulls into new locations throughout the year, first stop Ascot. Not your usual bus ride, the converted coach gives off elegant European tram vibes with cream leather seats and gold fixtures. Gear up for the six-course tasting menu, which includes Aperol spritz-inspired scampi…
SETTIMO CUISINE Italian CHEF Alessandro Pizzolato VISIT The Westin Brisbane, Level One, 111 Mary Street, Brisbane @settimobrisbane PRICE $$$$ BYO No OPENING HOURS Breakfast Mon – Sun Lunch Tue – Fri Dinner Tue – Sat BOOKINGS 07 3557 8826 settimo.com.au CRITIC’S RATING Settimo is Guy Grossi’s first restaurant in the city; his seventh (‘settimo’) in total. It’s as stylish as might be expected, but also comfortable and approachable, with a congenial (and increasingly rare) no-table-turnover time policy. The menu draws influence from the southern Italian coast – in particular the picturesque towns and villages along the Gulf of Salerno. Along with familiar dishes – figs wrapped in sweet, nutty San Daniele prosciutto; a Caprese salad of multi-hued tomatoes, here featuring local Casa Motta mozzarella di bufala – are lesser-known regional…
MAKING WAVES Braising season has arrived, and with it a new colourway from Le Creuset. Bring some coastal chic to the kitchen table with its breezy new Sea Salt collection. The slightly ombre shade combines soft blue with a sprinkle of seafoam green. Use liberally. Prices start at $20, from lecreuset.com.au North STAR The North African Cookbook (Phaidon, $74.95) explores the fragrant and flavourful cuisine of the Maghreb, journeying through Morocco, Algeria, Tunisia, Libya and beyond. The collection includes recipes from griddled flatbreads and aromatic tagines to honey-rich desserts. DAILY GRIND Nespresso’s new Vertuo Pop collection comes in six splashy shades and is compact enough to pop on your benchtop or desk. Pair it with the Aeroccino3 milk frother for the full cafe experience. $229, from harvey norman.com.au ROOM TO…
