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.
Growing up in a family of postwar immigrants, stand-offs over the dinner table were a regular occurrence. My sister and I – pampered Australian kids who had only ever known abundance – would turn up our noses at sprouting potatoes or chocolate with the slightest bloom. To our grandparents, however, the idea of throwing out perfectly good food was an affront of the highest order. ‘Zero waste’ for them wasn’t a theoretical idea – it was born of necessity, a second-nature instinct that came from the knowledge of how precious, and finite, food can truly be. I think of them often now, as I use my broccoli down to the nubbin, or jubilantly cook a nutritious meal from scraps squirrelled away in the freezer (I have a very hard-working freezer).…
Follow us on social —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,356 LIKES, 389 COMMENTS This simple but spud-tacular potato and leek gratin was a hit on socials, proving that carbs will always be king when it comes to comfort food. Find the recipe + more satisfying ways with root veg at delicious.com.au RECIPE: @jeff_workman PHOTO: @alanjensen STYLING: @davidmorgan.co LETTER OF THE MONTH… When I was in my 30s, raising very small children, I lived a couple of doors up from my Aunt Mary in North Melbourne. She subscribed to your magazine, and would photocopy the recipes she wanted to cook, and would then pass the magazine on to me. It was a great comfort to be able to open the pages and find nutritious, enticing recipes that I could cook for…
Try these simple ideas to ensure you’re getting the most out of the food you buy: • Even the smallest portions of leftovers can be frozen in ice cube trays – think wine, herbs in oil, minced garlic or tomato paste. These handy pre-portioned cubes can add extra flavour to sauces, soups, risottos, pastas and stews. • You probably know to freeze all those onion ends, leek and carrot tops and parmesan rinds for making stock. But try getting creative – for certain recipes, mushroom stems, tomato ends and even clean potato peels can all impart flavour. • Rather than over-filling plates, try serving shared meals 'family-style', with servings bowls in the centre of the table. That way, people take only what they need, and leftovers are easily stored for…
Reducing food waste – the simple yet impactful practice of maximising the freshness of our produce. At PARISI, this isn’t just about storage; it’s about preserving the quality and extending the life of seasonal ingredients. Basil: It’s a common misconception that storing fresh basil in the fridge is the best way to keep it fresh. Instead, we suggest sourcing potted basil or micro herbs that are still living. This allows you to harvest as needed. If you do have fresh bunches, wrap them in a damp cloth or a Chux wipe and place them in the warmest part of the fridge. This method helps minimise dehydration and prolongs the herb’s life. Avocados: Many believe that avocados should always be kept outside the fridge. However, if your greengrocer has pre-ripened them…
1 KALE “Don’t throw kale stalks away. You can batter and fry them (see p 23), or try pickling them. We do the same thing with beetroot stems.” 2 BABY CARROTS “Baby carrot tops make a great pesto (see p 23). If you have excess stalks, blanch them, squeeze out the water and freeze them to use later.” 3 JERUSALEM ARTICHOKE “Some recipes say to peel Jerusalem artichokes, but you just need to give them a good scrub under cold running water. ” 4 FREMANTLE OCTOPUS “Fremantle octopus is known worldwide as the most sustainable octopus, due to the trapping methods used, which attract no bycatch species.” 5 BROCCOLI “Broccoli stems are great for a stir-fry. At the restaurant, we’ll save them up, then serve them as a side dish,…
now open Arlechin, Melbourne The Grossi famiglia has expanded once again with the relaunch of its Euro wine bar and cellar Arlechin in the Melbourne CBD. Red sauce classics are a feature of the menu, which includes everything from Guy Grossi’s famous ‘midnight spaghetti’ to a late-night bolognese jaffle, and even a puttanesca martini. The latter is spiked with chilli-infused gin, caper brine, tomato oil and a black olive reduction. Vogue Cafe, Sydney. Strike a pose. Australia’s first Vogue cafe has opened in Darling Harbour. It’s sleek to be sure, with marble tables and forest-green chairs, while iconic images from the Vogue archives line the walls. Get runway ready with produce-driven dishes like the heirloom tomatoes with stracciatella, or honey-grilled haloumi with honeycomb and figs. The tiered silver seafood platter…
