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.
Time is our most precious – and stretched – resource. Being busy is the modern condition, and it never feels more so than when ploughing through the midweek. But if the last few years taught us anything, it’s the importance of savouring the little joys of the everyday. It’s why we’ve dedicated an entire issue to the humble midweek meal. Without fail, when Tuesday and Wednesday roll around, searches for quick, healthy and easy recipe ideas spike online. People are looking for convenience, sure. But they’re also craving fresh inspiration to enrich their routine. As someone who adores the process of cooking, preparing dinner is about as close as I come to meditation after a long day at work, no matter how modest the recipe. A midweek meal can be…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 6.8K REACTIONS, 1.2K COMMENTS Everyone wants a slice of Alice Zaslavsky’s epic Swedish sandwich cake – AKA smorgastarta. You can find the recipe, plus more surprising ways with sandwiches, at delicious.com.au RECIPE: @aliceinframes PHOTO: @chriscourt STYLING: @kirstenljenkins LETTER OF THE MONTH… I made Tilly Pamment’s chocolate and quince cake (July ’23) late one night for a colleague’s farewell party the next day. I had just tipped the flour and cocoa into the combined chocolate and eggs when I realised I had used plain flour. No problem! I guess-timated ⅔ tsp baking powder, folded it into the wet mix and popped it into the oven for 30 minutes. Once cooked, I left it to cool overnight. The next day, one of my…
1 FENNEL “I grow fennel as a self-seeding perennial on the farm to ensure we have a flowing supply of their flowers and seeds.” 2 HOGGET “In contrast to ‘spring lamb’, we give our animals a longer life in the fields. They don’t make their way onto our menu until the following year, at which point they are referred to as ‘hoggets’. The flavour, fat content, yield and ethics associated with an older animal are far superior.” 3 GREEN GARLIC “Green garlic is spring’s gift to the lazy chef in all of us – crisp, tender bulbs of garlic that don’t need to be peeled! Keep an eye out for them at the market, often labelled ‘new garlic’ or ‘spring garlic’ and double the quantity if you’re using them in…
nowopen Sunsets, Brisbane Golden hour is the best time to visit Brisbane’s newest rooftop bar, Sunsets. Soft desert tones come together with a garden featuring succulents and lush olive trees to create an open-air oasis inspired by Palm Springs. Take in the last rays of the day with a coconut margarita in hand while you sample the Mediterranean-inspired menu, which features light bites like grilled tiger prawns and lamb shish. Nu’u by Nativo, Sydney. Manuel Diaz and Diana Farrera have branched out from their tiny taqueria in Pyrmont to open a new two-storey Mexican restaurant and mezcal bar, Nu’u by Nativo, in Glebe. The bohemian decor will transport you to Oaxaca, with its earthy terracotta palette and artisan arts and crafts made by Indigenous Mexican communities. The menu focuses on…
Our Digital Editor and dining expert Erina Starkey on what’s hot right now. Croissant cubes have hit Aussie bakeries, proving once and for all that it’s hip to be square. But how do they stack up to their crescent counterpart? We find out. WHAT’S HOT: Following in the flaky footsteps of the cronut and cruffin comes the crubik – a cube-shaped croissant with a crisp, golden exterior and luscious laminated layers within. The pastry prism is made from the same yeasted dough as a regular croissant, but instead of being rolled, it’s stacked in squares and baked in a mould. Flavoured creams and gels can be pumped in the centre, adding another dimension to this 3D bakery treat. WHY: There’s no denying that the croissant cube looks good from all…
ALOHA! WAIKIKI Add a touch of the tropics to your home decor with Bonnie and Neil’s new Waikiki collection. Heavenly hibiscus in brilliant colours set the scene alongside islandinspired motifs inspired by the Hawaiian archipelago. bonnieandneil.com.au BAKE a difference Love your Le Creuset? Now there’s there’s a new local kid on the cast-iron cookware block. Melbourne-based Crumble offers a range of high-quality dutch ovens and casseroles in a rainbow of colours, along with ceramic non-stick and non-toxicfrypans and saucepans. Get yours at crumble.co THE BIG FREEZE The Ninja Creami Ice Cream Maker has been going viral on TikTok thanks to its ability to turn almost anything into a soft-serve dessert. Search #ninjacreami and prepare to be inspired. $299 from harveynorman.com.au Here’s SPEARS The finest dining menus will have a new…
