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deliciousdelicious

delicious

December/January 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.

Land:
Australia
Taal:
English
Uitgever:
News Life Media Pty Limited
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6 Edities

IN DEZE EDITIE

access_time1 min.
december menus

ULTIMATE FEAST Oysters with cucumber & fennel vinaigrette , p 116 Shaw & Smith Sauvignon 2019 Honey-glazed ham with parsley & praline crust, p 77 Bests Riesling Great Western 2019 Mango bombe Alaska, p 144 K1 By Geoff Hardy Autumn Harvest 2018 “A zesty sauvignon blanc works well with strong seasoning like vinaigrette on the oysters, while pairing a riesling with the ham is ideal – the citrus characteristics will cut through the sweetness of the honey and praline crust. For dessert, the natural sweetness of the riesling grapes, lingering intensity, and a nice acidity works well with mango, and is the fitting finish for a Christmas meal.” Nick Mallios, Qantas Wine Buyer, qantas.com/wine SUMMER NIGHTS Tomato, peach and mozzarella salad, p 91 Chaffey Bros Wine Co Kontra Punkt Riesling 2018 (Eden Valley, SA) Barbecued spatchcock, mojo verde…

access_time6 min.
in season

GRILLED CALAMARI, ROMESCO AND GREEN MANGO SALAD SERVES 4 4 (750g total) calamari, cleaned, halved lengthways, scored, tentacles reserved1 green mango, peeled, cut into matchsticks (we used a julienne peeler)1 bunch Thai basil, leaves pickedJuice of 2 limes, plus extra lime halves to serve ROMESCO SAUCE (MAKES ABOUT 1 1/ 2 CUPS – 375ML) 25g roasted slivered almonds200g jar piquillo peppers, drained, stems and seeds removed, chopped3 garlic cloves, crushed1 tsp smoked paprika1 tsp sherry vinegar or to taste1 1/2 tsp Dijon mustard1/3 cup (80ml) canola oil1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle For the romesco sauce, place all ingredients except oils in a food processor and whiz until finely chopped. Gradually add both oils until emulsified and combined. Season to taste and set aside. Preheat a lightly greased barbecue to a…

access_time1 min.
deck the halls

O CHRISTMAS TREE Make sure all guests feel the love with these wheat-, dairy and gluten free rocky road Christmas trees by Rowie’s Cakes.rowiescakes.com.au PUDDING PERFECTION A mixing bowl and mould in one, this porcelain pudding bowl by Mud Australia ($137) will make a stylish centrepiece of your Christmas dessert. mudaustralia.com SWEET TIDINGS Whether you favour praline, caramel or liqueur, there’s a square for every member of the family in Koko Black’s new boxed Christmas collection. kokoblack.com CRYSTAL BALLS Decorations don’t get more eye-catching – or exquisite – than these fine-cut crystal balls by Waterford Crystal. Available in ruby, emerald ($299) or clear crystal ($199), each ornament comes with a dainty silver date tag. waterfordcrystal.com ALL THE TRIMMINGS You can now dress your table in the same festive linen gracing the tables at Yotam Ottolenghi’s London restaurant ROVI. Made…

access_time1 min.
word perfect

KITCHEN GURU Fab Five food and wine expert Antoni Porowski will give your culinary skills a makeover in his debut cookbook Antoni in the Kitchen (Pan Macmillan, $39.99). PITCHING IN Farmer (Harlequin, $29.99) sees stories from the land combined with home cooking by top chefs such as Maggie Beer, Stephanie Alexander and Jamie Oliver, with all proceeds donated to the CWA. SWEET TALK Sydney baker and pun maker Charlotte Ree reveals the secret behind her Instagrammable cakes, slices and sweets in Just Desserts (Pac Macmillan, $29.99). More, please Matt Preston says goodbye to the grey days of meat and potato with More (Pan Macmillan, $39.99), a vibrant collection of recipes that celebrate the humble veg. UPPER CRUST Get a taste for the cookery and customs of the Crawley household in The Official Downton Abbey Cookbook (Simon & Schuster, $35)…

access_time1 min.
sear and seal

MIELE 38CM COOKTOP TEPPANYAKI GRILL (CS1327Y), $4,399. Take your summer entertaining to the next level with this Miele stainless-steel Cooktop Teppanyaki Grill that lets you braise, sauté or fry vegetables, seafood and meat. With two zones so you can cook food with different temperature requirements at the same time, easy-to-use rotary dials and a residual heat indicator, this sleek performer will not only look good in your kitchen, but will also help you create fuss-free gourmet dishes. SUMMERTIME SEAFOOD PLATTER WITH OREGANO AND GARLIC DRESSING Forget throwing another shrimp on the barbie, with the Miele Cooktop Teppanyaki Grill, you can create an impressive alfresco seafood feast with a flick of a switch on your built-in cooktop. From seared baby octopus to scallops and prawns, the Cooktop Teppanyaki Grill makes summer entertaining a breeze. SEAR…

access_time3 min.
sweet success

CHRISTMAS MEANS tradition, and in my family, tradition means ham with caramelised pineapple, and trifle for dessert. These are dishes that we have strictly once a year so as you can imagine, we take preparation very seriously. For me, making a trifle is like winning a trophy, then walking to place it among the Christmas festivities, loud and proud, receiving pats on the back because, “you’ve done it again Larry”. I love unwrapping a panettone like a Christmas present and taking in the aromas of toasty bread and dried fruit. Adding this to my trifle is a must – not only does it taste magnificent, but it’s also an easier option than having to make your own sponge or cake. Combine this with roasted grapes, sherry and chocolate... need I say more?…

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