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Cuisine et Vin
delicious

delicious February 2020

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.

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Pays:
Australia
Langue:
English
Éditeur:
News Life Media Pty Limited
Fréquence:
Bimonthly
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6 Numéros

dans ce numéro

2 min.
welcome

WELCOME TO OUR 200th issue. (Given our excesses post-Christmas I imagine we’ll be toasting you with a green smoothie!) Granted it is a strange time of year to celebrate. Most of us are ready for a reboot, or resolving to do less gin and tonics, more sit-ups and super-sized salads. So, how to celebrate when you’re partied out? It’s still a perfect time of year to entertain lightly. Fresh and bright fruits, like watermelon, provide an uplifting respite from the heat, and suit anything from salads to soups to drinks to desserts. Matt Moran taps its versatility in his feature on page 106. Our style editor Kirsten Jenkins has released her new book One Leaf At A Time and gives us a glimpse of the delicious no-fuss salads, inside on page…

1 min.
talk to us

#MAKEITDELICIOUS NOVEMBER’S MOST-LIKED POST 2778 likes, 58 comments We’re a little biased, but this Monte Carlo cookies and cream cake has to be the ultimate birthday cake ever . Recipe by @phoeberosewood. Photography: @markroperphotography. Styling: @kirstenljenkins PARTY ON: Congratulations on your 18th birthday. I’ve been buying you since you were brought into the world, and regret not keeping my first copy! I love your recipes, they are so down-to-earth and tasty. Thank you very much for enlightening me over the years. Keep up the good work. Christiane Clifford THE WINNER IS... To my delicious. friends: just a little letter of appreciation for your inspirational and sanity-saving pages. I wasn’t much of a cook before I discovered delicious. magazine. I often had kitchen disasters and became stuck in a ‘same old, same old’ rut. I struggled to find…

1 min.
february menus

SUPER SALADS Potato salad with lemony jalapeño & parmesan ‘mayo’ Potato salad with lemony jalapeño & parmesan ‘mayo’, p 72 Brown-sugar salmon, pickled beetroot and fennel salad, p 100 Lamb sausage rissoles with Greek risoni salad, p 81 “Trying to shift the extra kilos you picked up from your mum’s Christmas pudding, or those added glasses of bubbles over New Year’s Eve is made easier when you start with a menu that’s lighter and packed full of flavour. From Kirsten Jenkins’ brown-sugar salmon, pickled beetroot and fennel salad, to this zesty potato salad, these recipes prove healthy doesn’t have to be boring!” Lauren de Sousa, Art Director FRESH & LIGHT Pan-roasted baby snapper in brown butter Lemongrass tofu banh xeo lettuce wraps, p 96 Two Tonne Tasmania Ziggurat Riesling 2019 (Tasmania, Australia) Pan roasted baby snapper in brown butter, p 62 Coup…

1 min.
market basket

HEIRLOOM TOMATO “Heirloom tomatoes are so juicy and soft and full of flavour. While most buy tomatoes from supermarkets, we really should go to the markets where there are more varieties, and search for heirlooms! They have a kind of sweetness that goes beautifully with peaches in this salad. Eat them raw – their beautiful colours deserve to be shown off.” CUCUMBER “A lot of the time when cucumbers are added to salads they’re diced or thinly sliced and thrown into the bowl, which is fine because cucumbers have a good crunch. But once you pickle them, it makes them so much juicier, giving a salad a nice texture as well. I used cucumbers in this dish for freshness and to cut through the richness of the coconut yoghurt.” CALAMARI “Simply grilled or added to…

1 min.
centenary celebrations

“CELEBRATING 100 YEARS OF SYDNEY AIRPORT WITH A BLACK-TIE DINNER FOR 600 ON THE TARMAC.”– KERRIE MCCALLUM JOINED BY HUNDREDS of well-heeled guests donning their black-tie best, the delicious . team celebrated Sydney Airport’s monumental 100th birthday in style on its iconic tarmac. The Sydney Symphony Orchestra formed a theatrical soundtrack to the evening’s repast – a sit-down dinner served up by chef Mike McEnearney – while the temporary runway restaurant was encircled by aircrafts destined for far-flung destinations.…

2 min.
turmeric

SUPER BOWL WITH TURMERIC YOGHURT SERVES 4 4 baby beetroots, trimmed1 1/2 tsp ground cumin1/4 cup (60ml) melted coconut oil500g Kent pumpkin, cut into 2.5cm thick wedges1 sweet potato, thickly sliced1 large zucchini, thickly sliced1 head broccoli, cut into florets2 silverbeet leaves, stalks removed and discarded, leaves roughly chopped1 long red chilli, thinly sliced1/4 bunch coriander, leaves picked100g macadamia nuts, toasted, chopped2 tsp sesame seeds, toasted TURMERIC YOGHURT DRESSING 100g coconut yoghurt (dairy-free)1 tbs each hulled tahini and lemon juice1 garlic clove, finely grated1 tsp ground turmeric2 tbs extra virgin olive oil Preheat the oven to 200°C. Place beetroots on a piece of foil. Sprinkle with 1/2 tsp cumin, drizzle over 1 tbs coconut oil and season. Enclose and roast for 1 hour or until tender. Cool slightly then peel and slice into thick rounds. Set…