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.
What does comfort food mean to you? Slow cooking and rich, creamy dishes have once again risen in popularity over the past few years. Obviously, given world events, we’ve had a lot to seek comfort from. However, many of us also enjoy the deeper flavours and more tender textures that come from this type of cooking. And let’s face it: indulging in a pot of Khanh Ong’s Vietnamese chicken curry cover recipe at a table with family and friends feels a lot more soulful than lying on the lounge, comfort-eating a tub of chocolate chip cookie dough ice cream! Khanh – a new delicious. contributor – excels at easy Vietnamese flavours, and loves to make cooking fun. His creamy classics story on p 74 is a twist on his usual…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 21,223 VIEWS & COUNTING One of our most popular online recipes since 2015, Matt Preston’s chocolate self-saucing pudding is still getting hits, with a whopping 21,223 views so far this year. Find it at delicious.com.au RECIPE: @mattscravat PHOTO: @chriscourt STYLING: @kirstenljenkins LETTER OF THE MONTH… I am the brand of cook that might be better known as ‘a bit of a cheat’, or perhaps more graciously, as finding a way to ‘reduce effort’. I buy puff pastry rather than making my own, I use a jar of aioli instead of whisking egg yolks, etc. I’m not sure that my approach is always viewed as ‘effortless’, though – I somehow still seem to be frazzled when entertaining, even before I sit down…
1 CELERIAC “This is one of those vegetables that has flown under the radar for so long. People look at it and think, ‘What the hell do I do with it?’ But celeriac is so versatile – you can chip it, mash it, puree it, roast it, salt-bake it. It’s so tasty!” 2 FENNEL “Fennel is like a secret hero ingredient. It’s kind of like that bassline that you can’t really hear, but if you take it out, the whole thing seems wrong. I think it’s really underutilised.” 3 QUINCE “In winter, buckets of quinces start showing up at our kitchen doorstep, and that’s when we know it’s time to change the dessert menu. This can be a bit of a challenging fruit, but the reward is brilliance.” 4 BRUSSELS SPROUTS “Too…
Flavours of Australia PROUDLY SUPPORTED BY Step back into the kitchen with Make it delicious. host Darren Robertson for the new series, this time with special co-host, chef and Indigenous foods expert Nornie Bero. Over 6 episodes, Nornie will share her knowledge of iconic native ingredients, while Darren devises a recipe to highlight the unique flavours each offers. From kangaroo bolognese to pork cotoletta with plum & pepperberry chutney, each episode will inform and inspire you to experiment with Australian ingredients at home. EXPERT: Nornie Bero is the Melbourne-based founder and CEO of Mabu Mabu, which includes Big Esso, Tuck Shop and Mabu Mabu catering. Originally from Mer Island in the Torres Strait, Nornie is one of the foremost ambassadors of the Australian Indigenous foods industry. HOST: Darren Robertson is a chef,…
Bar Soul, Sydney From the duo behind Soul Dining and Soul Deli in Sydney comes a new Soul sister. Bar Soul is the third sibling from husband-and-wife team Daero Lee and Illa Kim, this time specialising in the marriage of Korean food and wine. The menu features small plates like scallop crudo with Korean ajo blanco, and dry-aged duck with cabbage salad, alongside an expert selection of food-friendly wines. DISH it up Here at delicious., our appetite for new food discoveries is never satisfied. This month, we dish on our new favourite sweet treat. When you find something you’re good at, stick with it. Sebby’s Scrolls has taken this advice and scrolled with it – the Melbourne bakery makes cinnamon scrolls and nothing else. But trust us, these scrolls are…
Neapolitan-style pizza might be the ‘big cheese’, but Roman-style pizza available ‘al taglio’ or ‘by the cut’ is on the rise. Here’s how to get a slice of the action. WHAT’S HOT: While it’s not quite a reinvention of the wheel, pizza al taglio certainly has its own style. The base is made from a high-hydration dough, which results in a fluffy focaccia-like texture that’s soft in the centre and crisp around the crust. Pizza may be pre-cut or sliced to order, and is sold by weight. WHY: No need for a group order – this is a pizza party for one. Which also means you get to choose. No more eating ham and pineapple because that’s what everyone else wants. And when cravings hit, there’s no waiting around, either.…
