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 CONSTITUTES A baking revolution? Colin Fassnidge’s version of one-tray roast beef, or Matt Moran’s beef and speck cottage pie? Perhaps a date and chestnut cake with pomegranate butterscotch, served at super-stylist Sibella Court’s Friday soirée? Maybe the roasted white chocolate fudge cake with tahini cream from Hartsyard’s Gregory Llewellyn? Intrigued? You should be: so many of the ideas in this issue dedicated to baking are the product of kitchen revolutionaries. When it comes to baking, much has certainly changed, yet so much defers to tradition. Let’s call this latest movement ‘Baking 2.0’. The new wave of Australian bakers, chefs and cooks is reviving classics using modern flavours, techniques and ingredients that are very of-the-moment. Breadmaking is back; ‘starters’ are the new kombucha; and bakers are solving the world’s problems…
#MAKEITDELICIOUS MARCH’S MOST-LIKED POST 5394 Likes, 237 comments PSA: Easter’s just a week away… We’ve firmly got our eyes on this double-chocolate mousse cake by @phoeberosewood (Wicked, April 18, p 118). @markroperphotography @kirstenljenkins MIKE’S THE MAN: How true are Mike Bennie’s words (Drinks, March 18, p 32). Since reading his article I have bought four of his recommendations and intend on doing so in future, too. Time saved reading labels in store, money saved on wines I have not enjoyed. Win, win. Cheers, Mike! Kate Fitzsimons ABU DHABI DO: Having had a recent short holiday in Abu Dhabi and gone to a few of your ‘must-visit food stops’ (Global Flavours, March 18), I was inspired to come home and make Palestinian lady cheeks (p 128). Wow! What a knockout recipe.…
ITALIAN INDULGENCE Potato pizza with Italian sausage and fontina cheese, p 87 San Marzano Manoro Primitivo IGP 2016 Pumpkin, rosemary & truffle ricotta lasagne bake, p 70 Tim Smith Eden Valley Viognier 2017 Apple & rhubarb pie, p 116 Brimoncourt Brut Rosé NV “I love the changing scenery, cooler weather and muted colours of late autumn, especially as it heralds the reawakening of some heartier red wines. Indulge yourself with a rustic, earthy-toned chianti or, better still, go the whole hog and choose an Italian primitivo. It’s Southern Italy’s answer to our very own Barossa Valley shiraz. Full-bodied with licorice and violet, primitivo wines are packed full of flavour and will support the heartiest of pizza and pasta dishes. Try one and I promise you’ll never look back.” Simon Green,…
YOU’RE INVITED... TO JOIN DELICIOUS. editor-in-chief Kerrie McCallum for a very special lunch to celebrate the launch of Alla Wolf-Tasker’s new book, Three Decades On – Lake House and Daylesford . As one of Australia’s most-loved regional destinations for great food, wine and hospitality, the multi-award-winning Lake House has seasonality, provenance and the celebration of Australia’s top producers built into its DNA. The signature dishes at this special lunch will be an affirmation of this connection. Helping add to the day, some of the local producers celebrated in Alla’s book will be in attendance. Alla, a long-term national judge in the delicious. Produce Awards, will also be on hand to sign copies of her new book, which will be available for sale on the day. Don’t miss…
TOP CHEFS’ TASTE TEST NSW PRODUCE AWARDS JUDGES CHRISTINE MANFIELD, DARREN ROBERTSON, DANIELLE ALVAREZ, MONTY KOLUDROVIC, TROY RHOADES-BROWN AND JAMES VILES AT THE DOLPHIN HOTEL. BAR FLY Every Friday afternoon from 3pm, delicious. streams Bar Fly on Facebook Live. Tune in to facebook.com/deliciousAUS to see where we’re drinking this week. >> BUNDABERG RUM DISTILLERY Solera rum on the rocks >> COOGEE PAVILION, PIMM’S OYSTER HOUSE Pimm’s, Italian vermouth, Tanqueray gin, absinthe, ice >> THE NEWPORT No.1: Campari, sweet vermouth blood orange & saffron cordial, prosecco, ice, soda water. No.2: Gin, Grand Marnier, honey, ginger & lavender cordial, lemon juice, orange bitters, egg white, ice “GREAT BANTER AND BEAUTIFUL SURROUNDS MADE THIS ONE OF OUR BEST DINNERS.” – KERRIE MC CALLUM FERRARI BROUGHT…
Award winning, innovative and sustainable, King Valley Dairy on the banks of the King River in Moyhu, Victoria, champions local produce in their cultured dairy products. Originally, founder Naomi Ingleton aimed to make a true cultured butter to rival European imports, using locally sourced ingredients and employing sustainable and ethical production practices. Now, the cultured dairy products made by King Valley have diversified, but their incredible butter remains at the core of the business. Made in small batches, the butter is naturally cultured, with its raw ingredients sourced from an all-Australian dairy co-op. The flavour of the butter develops over 18 hours of production, lending it a slight acidity and crisp, clean finish. Adding to the dairy’s sustainable nature, all water is reused in the garden to grow food for…
