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deliciousdelicious

delicious

November 2019

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.

País:
Australia
Idioma:
English
Editor:
News Life Media Pty Limited
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SUSCRIBIRSE
US$ 13,48
6 Números

EN ESTE NÚMERO

access_time3 min.
celebrate

IT’S BEEN A long time coming, but I’m proud to say that delicious . is finally legal! That’s right, this issue marks our entrée into adulthood, our 18th birthday, and without getting too emotional, like a parent watching their child ditch the fake ID for the real thing and drive off in the family Lamborghini to college, it’s a great time to reflect. It’s been a wild ride, and like anyone hitting a milestone, delicious . has come a long way since beginning life as a monthly magazine in 2001 to become Australia’s number-one premium food lifestyle brand, complete with books division, weekly magazine, newspaper inserts, website, video channel and multiple social platforms. Interestingly, many who started the journey with us in that first issue – starring Bill Granger’s buttermilk hotcakes…

access_time2 min.
delicious

EDITOR-IN-CHIEF Kerrie McCallum EDITOR Samantha Jones CREATIVE DIRECTOR Hayley Incoll FOOD DIRECTOR Phoebe Wood EDITORIAL Chief Subeditor Michelle Oalin Subeditor Corinne Parkes Travel Editor Sonya Gellert Editorial Coordinator Millie Roberts ART Art Director Lauren de Sousa Style Editor Kirsten Jenkins FOOD Food Editor Dominic Smith Assistant Food Editor Helena Moursellas Food Enquiries askdelicious@news.com.au DIGITAL Digital Editor John Hannan Restaurant and News Editor Erina Starkey Digital and Motion Graphics Designer Katherine Gennusa Digital Producer Lucy Cocoran Contributing Food Editor, Digital Warren Mendes Senior Editor Matt Preston Contributing Editors George Epaminondas, Kate Gibbs Contributors Mike Bennie, Lucy Busuttil, George Calombaris, Paul Carmichael, Colin Fassnidge, Shannon Harley, Jill Henderson, Anthony Huckstep, Emma Knowles, Yottam Ottolenghi, Anthony Puharich, Emmaly Stewart, Ellie Studd, Sam Studd, Shannon Bennett, Kendall Hill, Ben Williamson, Mat Lindsay General Manager, NewsAmp Renee Sycamore Client Solutions Director, Food Ed Faith NSW Client Solutions Managers, Food Melinda Deluca & Donna Hodges (02) 8045 4734 NSW Client Solutions Specialists, Food Elizabeth…

access_time3 min.
talk to us

AUGUST’S MOST-LIKED POST 4478 likes, 194 comments #MAKEITDELICIOUS You’ve had tiramisu before, but we’re willing to bet you’ve never had an espresso martini version before. The Ferrari of tiramisu recipes will have you going from zero to 100 quicker than you can say, “buon appetito!” Find the recipe at delicious. com.au now. Recipe: @phoeberosewood Photo: @bendearnley Styling: @kirstenljenkins ROOM FOR DESSERT: My favourite time of the month is when I see a new delicious . on sale. I enjoy a cuppa and read the magazine from beginning to end, planning all my ‘must try’ recipes. As a cheesecake lover, you can only imagine my delight when I saw that the September issue had six mouthwatering cheesecake recipes (Wicked, p 124). My daughter and I have already made the brown butter & brioche cheesecake with cinnamon…

access_time1 min.
november menus

THE ENTERTAINER Charcuterie board, p 72 Yalumba Vine Vale Grenache Curried marron, p 96 Yalumba Eden Valley Roussanne Orange & white chocolate buttercream layer cake, p 128 Yalumba FSW8A Botrytis Viognier “Grenache from old bush vines in the heart of Barossa make for an aromatic, spicy wine with complexity, acidity and savoury tannins. This would pair beautifully with charcuterie. Wild fermented Roussanne sourced from Eden Valley, with notes of tea rose and chamomile, makes for a unique, delicious partner to the delicate marron, and the luscious botrytis viogner, with stone fruit and ginger flavours, will match seamlessly with the richness of the orange and white chocolate buttercream layer cake.” Sam Wigan, Winemaker, Yalumba MOREISH BITES Tarts with beetroot, coriander and bacon jam, p 62 Yokel Rosé 2019 Twice-cooked sriracha honey wings, p 78 Grifter Serpent’s Kiss Watermelon Pilsner…

access_time1 min.
it’s our birthday

AT AN EXCLUSIVE DINNER HOSTED BY CHEF DAN HONG AT THE NEW LOTUS POP-UP THIS IS A PARTY you don’t want to miss. Join delicious. f or our 18th birthday at Lotus, Merivale’s Potts Point bistro and bar. A jewel of Sydney’s eastern suburbs for more than a decade, Lotus returns to Challis Avenue for an extended pop-up, and to bid farewell to the iconic Merivale property. This exclusive event will be spearheaded by celebrated chef Dan Hong, who made his mark at the restaurant 11 years ago. Kick off the festivities with an Aperol spritz on arrival, then settle in for four courses of Hong’s iconic Lotus dishes. Having reached cult status, each dish showcases the playful twists and turns he is now renowned for, and mirror Lotus’ fun, decadent outlook.…

access_time2 min.
out & about

DELICIOUS. @ THE DOLPHIN “THERE’S STUNNING PRODUCE ON DISPLAY TODAY AT THE PRODUCE AWARDS LUNCH.” – MATT PRESTON DELICIOUS. @ RACE WEEK “Glorious days on the water followed by shimmering sunsets – Hamilton Island Race Week was a dream!” – KERRIE McCALLUM DELICIOUS. @ MALDIVES “WHAT AN AMAZING EXPERIENCE AT THE W MALDIVES – BLOWN AWAY BY THE TALENTED CHEFS.” – MARK LABROOY THE DOLPHIN READER EVENT PHOTOGRAPHY STEVEN WOODBURNRACE WEEK PHOTOGRAPHY KARA ROSENLUND AND SALTY DINGOMALDIVES PHOTOGRAPHY JARRAD SENG…

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