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.
The Northern Hemisphere might disagree, but I think we get it right on the south side of the globe. When the jacaranda bursts into clouds of purple and the warbling of magpies competes with the whir of lawn mowers on sunny mornings, we know: Christmas is coming. That sense of bubbling excitement starts even earlier at delicious., with planning for our annual bumper edition starting almost as soon as we farewell winter. Which is why, in the first days of October, our Sydney studio was transformed into a festive tableau for our potluck shoot (p 84). Family is often as much the one you choose as the one you’re born to, and in honour of the many orphan Christmases held in apartments, courtyards and parks across Australia each year, we…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 5.7K LIKES, 1.3K SHARES Our September cover star was also a hit on socials, with plenty of thumbs up for this indulgent pavlova with rosemary orange syrup and cardamom cream. Find the recipe + more perfect pavlova ideas at delicious.com.au RECIPE: @ottolenghi PHOTO: @chriscourt STYLING: @vivienwalshstylist LETTER OF THE MONTH… I read the October issue of delicious. in the chaotic cafe area of a soft play centre (school holidays). As my kids ran themselves ragged, I got super-inspired and made a shopping list. In two days, I cooked the roasted flat mushrooms with tahini and pistachio gremolata and the spicy sugo eggs with sausage and cannellini beans, and my six-year-old son and I had an awesome time mixing up a tray…
1 SNAPPER “Snapper has a nice sweetness, and fries up really well. And it’s affordable and accessible. I always like to cook snapper on the bone so it doesn’t dry out.” 2 SPANNER CRAB “It’s a bit of a labour of love, but spanner crab is one of the greatest crabs. It has a nice sweetness about it, holds together well, and has a really good texture.” 3 SCALLOPS “Cooked properly, scallops are one of the best molluscs around; they’re so versatile. Just don’t overcook them – go on the medium-to-rare side.” 4 KINGFISH “I think kingfish is one of those oily fish that is just as superior as tuna. It’s sustainable, versatile, and fantastic… People just don’t really know how to handle it.” In a country girt by sea,…
FOOD Hungry for gift ideas for the food-lover in your life? We’ve got the perfect recipe right here. “My Christmas wish this year is the Gozney Dome S1 pizza oven, so I can whip up delicious pizzas for my family and friends.”– LUCY NUNES HOME Give the gift of style this Christmas with these elegant finds that will add a touch of class to every room in the house. “French designer Sarah Espeute hand-embroiders still-life motifs onto vintage fabrics in her studio in Marseille – they are as much works of art as they are table dressings.”– KRYSIA BONKOWSKI TRAVEL For those who love to roam, these pack-worthy presents all make for the ideal travelling companion. “Packing cubes are the gift that keeps on giving. Your globe-trotting loved one will…
SUBSCRIBE NOW! VISIT MAGSONLINE.COM.AU/P/M2312DLC OR CALL 1300 656 933 AND QUOTE M2312DLC Already a subscriber? Simply extend your subscription to receive your bonus gift! The joy of Christmas is only heightened when you share beautiful food made from the heart, and this cookbook is filled with inspiration to help you create spectacular dishes all throughout the festive season. Bake biscuits to gift, whip up tantalising bites to delight, embrace a traditional menu or serve up sensational seafood. You’ll find it all inside, right down to that show-stopping pav, pud or trifle – everything that’s magical, memorable and delicious. *Allow up to 4 weeks from the time of order for the delivery of your bonus gift. Offer ends January 10, 2024, or while stocks last, and is valid for Australian delivery…
Antara 128, Melbourne Stretching the limits of a conventional bakehouse, this highly anticipated new bakery and brasserie by the group behind Sunda, Aru and Kudo is a true all-dayer. Viennoiserie and bread by Didiet Radityawan (ex-Vue de Monde) and Michael James of Tivoli Road feature in the breakfast menu, with head chef Allan Doert-Eccles (ex-Trader House group) taking over from lunch and into the evening with dishes heavily inspired by the in-house woodfired oven. East End Cellars Norwood, Adelaide. Cult city wine store and bar EEC has struck out into the suburbs. With a wine list featuring 600 bottles (a selection culled down from the 15,000-strong offering at the flagship Vardon Avenue outpost), the 120-seat space has an equal emphasis on food, with ex-Osteria Oggi and Press* Food & Wine…
