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.
Late last year, our Food Director Lucy Nunes travelled to Chiang Mai in Thailand on assignment. Her brief was to learn more about local growers and regional Thai flavours in the north of the country and translate these into something achievable and approachable for the home cook. The flavours of Southeast Asia have always been very popular online with our audience, and as our confidence in cooking Thai food at home has grown, Australians have become more familiar with specialty ingredients and more interested in the depth of regional qualities and variations that each country offers. Taking a deeper look at regional differences across cultures helped shape some of the stories in our annual global issue this month. While Lucy trained and lived in France for nearly 30 years, she…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… Sweeten up your Sunday with this chocolate & coffee panna cotta with hazelnut praline. Find the recipe + more dessert ideas at delicious.com.au RECIPE: @foodie.lucy22 PHOTO: @markroperphotography STYLING: @emmatknowles LETTER OF THE MONTH… Back in November last year, my collection of delicious. magazines was ruined by the severe floods in Eugowra. I thought I had lost them all. But just the other day, my husband found a box hidden on the top shelf of our shed with – lo and behold – a dozen delicious. magazines, dated back to 2002! So excited. Jayne McMillan CONGRATULATIONS, JAYNE! You’ve won a ZWILLING Four Star 7-piece Knife Block valued at $1299.95! ZWILLING’s Four Star Knife series revolutionises high-quality chef’s knives, making this the best-selling…
“I WANT MY CUSTOMERS TO EXPERIENCE THE FOOD THAT I ENJOYED, GROWING UP IN MEXICO.”—Sarai Castillo Authenticity is key at Tres a Cinco – the buzzy Mexican cantina in Melbourne’s Hosier Lane by ex-MoVida chef and Frank Camorra protege, Sarai Castillo. “I wanted to do the most authentic food I could at Tres a Cinco,” Castillo says. “I want my customers to experience the same food that I enjoyed, growing up in Mexico. When I’m cooking, I want to show them what we really eat on a normal day – after work, after school, on special days. It’s so much more than just tacos.” Of course, that’s not to say tacos aren’t on the menu. Asada beef, pulled pork, roasted cauliflower, baja fish (“a fish taco and a cold beer…
FOLLOW ME: @erinastarkey Amorica, Sydney The French renaissance continues, with Armorica Grande Brasserie joining the ranks in Surry Hills, Sydney. The chic 150-seat dining room embodies the elegance of a Parisian diner, with crimson leather seats, curved wall sconces and studded French armchairs. Steak frites is the order of the day, with five cuts, three sauces and 11 sides to choose from. Paper Tiger, Adelaide Paper Tiger has landed on Rundle Street. Benjamin Liew, who earned his stripes at Madame Hanoi and Sydney’s Rockpool Bar & Grill, heads up the kitchen, which focuses on Southeast Asian flavours from Indonesia, Thailand and beyond. Tuck into street food favourites such as Singapore chilli soft shell crab and Balinese roast pork, but go easy, tiger… There are black sesame ice cream sandwiches for…
It’s happened – we’re finally excited to eat sandwiches again. Not the squidgy Vegemite-filled variety, but big, gorgeous glamwiches, jam-packed with rainbow salads and brimming with deli meats. WHAT’S HOT: Yes, sandwiches are hot again… or cold, depending on how you like them. The classic combo of ham and cheese has been pushed aside for fun, cheffy fillings that you would never have made yourself. Think egg salad with snow pea tendrils, or tuna melt with bluefin and seven types of cheese. Convenient they are not. These are sammies that require two hands to eat, and a much larger mouth than the one you’ve been given. But delicious they most certainly are. The handcrafted ingredients, the careful combinations – today’s sandwiches are so much more than just the sum of…
BUTTER BELIEVE IT The scent of the cinema has finally been immortalised in wax form. Hunter Candles has teamed up with Pepe Saya to capture the soft, creamy warmth and salty tang of buttered popcorn. Movie night at home will never be the same. $59 from huntercandles.com.au SUPER FOOD Not your average cookbook, Supernormal ($45; Hardie Grant) is a collection of modern Pan-Asian recipes that will take you from Hong Kong to Tokyo, Seoul, Shanghai and beyond. Home cooks will be able to recreate all their favourites dishes from the Melbourne diner, including the cult-famous lobster rolls. Crunch TIME If you’re nuts about chocolate, you’ll love the satisfying combination of caramelised whole roasted almonds encased in Swiss white chocolate in Lindt’s Les Grandes. SOY GOOD No more sad soy lattes.…
