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.
Cavolo nero rigatoni (p 107), seafood & chorizo paella soup (p 94) and a masala chai (p 70) for after. Krysia Bonkowski - Content Director Sausage rolls in puff pastry (p 59), creamy smoked trout spaghetti (p 48) and sticky date & pecan pudding (p 52). Rebecca Buttrose - Art Director Eggs scrambled with winter greens (p 16) for breakfast. For dinner, baked kipflers with sausage (p 64) and chicken schnitzel with burnt salsa and fennel slaw (p 107). Phoebe Hird - Content Producer Meatballs (p 103), beef cheek confit (p 16) and cheesecake tart (p 82). Hayley Incoll - Creative Director Banana sticky toffee pudding (p 115) for afternoon tea, lamb & cannellini bean stew (p 80) for dinner and creme caramel (p 116) for sweets. Lucy Nunes -…
Follow us on socials —@deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,124 LIKES, 191 SHARES Chilly weekends are made for falling in love with slow cooking all over again, and this one-pan goulash potato bake sure won plenty of hearts when we posted it on Facebook. Find the recipe + more decadent slow-cook recipes at delicious.com.au RECIPE: @foodie.lucy22 PHOTO: @bendearnley STYLING: @emmatknowles LETTER OF THE MONTH… My mum, my sister and I have shared a subscription to delicious. for some years. On Saturday, I hosted a 30th birthday long lunch in my garden. What a joy it was in the weeks before to spend time together browsing through back issues and creating a menu. The pièce de résistance of the day was Matt Preston’s mouthwatering chocolate Basque cheesecake from Dec/Jan 22/23. It,…
There’s a Japanese word, kuchisabishii, that literally translates to ‘lonely mouth’. It’s the urge to eat or drink something – not because of hunger or thirst, just for the sake of it. For some, it’s seen as an accusation of eating out of boredom or as a mindless reflex. But I choose to interpret it as a recognition of the emotional comfort food offers. Eating is a core physical need, like breathing, but what it evokes is so much more than simple survival instinct. We eat when we want to bond with others, to improve our mood and to remember a time, place or person. Eating, when you find joy in the act, brings comfort like so little else. With winter officially here, we’ve dedicated these pages to the pursuit…
When you grow up with a family of market gardeners, it’s hard not to develop an affinity for fresh, seasonal produce. For chef Kane Pollard, spending his early years working in the garden with his uncle and grandfather also instilled in him a love of nature and the outdoors. “I really clearly remember the fresh air aspect of it,” he says. “I think that’s played a big part in the foraging side of things now. I’m always really excited, whether it’s cold or warm when I get up in the morning, just to get outside into the fresh air.” Foraged ingredients play a key role at Pollard’s restaurants – Ondeen in the Adelaide Hills and Topiary in Tea Tree Gully in the Adelaide foothills. Both focus heavily on seasonality and…
ISLAND VIBES Summer will never feel too far away when you serve up a relaxed seafood spread on Alex and Trahanas’ new Dal Mare collection. Inspired by the shimmering seas off the island of Levanzo, each piece is handmade in Italy. alexandtrahanas.com #KNOW YOUR PRODUCER A glass FULL Time’s haven’t been easy for dairy farmers, but in a piece of good news for delicious. Harvey Norman Produce Awards winner Burraduc Buffalo Dairy, a bumper milk yield looks set to deliver a prodigious haul of curd and cheese this year, including the chef-favourite mozzarella. burraducbuffalo.square.site GO FOR IT Form, function and style combine in the new On The Go range of food and beverage containers from Le Creuset, which are available in a variety of the beloved cookware brand’s most iconic…
Healthy eating is essential to boosting your immunity, especially during winter. Here’s some of the best seasonal produce to nourish your body this season. As the winter chill sets in, our immunity faces extra challenges. A nutrient-rich diet can help us ward off illness throughout the colder months. One exceptional winter vegetable to try is fioretto. A mix between cauliflower and broccolini, it features long, delicate stalks and beautiful florets, combining the best of both worlds. Fioretto is a versatile ingredient that can be boiled, steamed, fried or grilled, making it an easy addition to any meal. Another very hearty veg for winter is Jerusalem artichoke. Unlike the round, green globe artichoke, Jerusalem artichokes resemble potatoes in both texture and culinary use. They can be grilled, boiled or mashed, adding…
