EXPLOREMY LIBRARY
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Food & Wine
deliciousdelicious

delicious

June 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.

Country:
Australia
Language:
English
Publisher:
News Life Media Pty Limited
Read Morekeyboard_arrow_down
SPECIAL: Get 40% OFF with code: YES40
BUY ISSUE
$5.40(Incl. tax)
SUBSCRIBE
$19.66(Incl. tax)
6 Issues

IN THIS ISSUE

access_time2 min.
welcome

DELICIOUS. IS BUILT for armchair travellers and avid adventurers alike. If our readers aren’t on location hunting for truffles in the South of France, fishing off the coast of Fiji, or on an escapade sourcing the very best barrel-aged feta in Greece, I guarantee they’ll be reading about it at home. Or cooking. And planning. Food is a major motivator for travel. And our annual ‘global’ issue is that ticket to inspiration, combining trending cuisines and destinations with a contributor line-up that reads like the United Nations of food. At home, my family love to explore the world from our kitchen table, re-creating meals and memories we’ve had on wonderful holidays, or simply in anticipation of the next jaunt we are planning. So sit back, strap in and relax – hopefully…

access_time2 min.
talk to us

MARCH’S MOST-LIKED POST 2660 likes, 44 comments The only problem with these wickedly decadent raspberry buttermilk brownies is that you’ll have to share them with everyone, which is why we always recommend baking a secret batch. Find the recipe at delicious.com.au. Recipe: @phoeberosewood Photo: @chriscourt Styling: @kirstenljenkins A DECADE OF DELICIOUS.: I’ve been subscribing to delicious. for over 10 years. The magazines fill a cupboard in my kitchen and now overflow into a bookcase in the lounge. My husband tells me to get rid of some, even though he loves it when I cook and continues to pay for my subscription. Over the years, I’ve tried hundreds of recipes, from Jamie Oliver’s creamy mushroom soup in May 2008 to the gin & tonic tart from Warren Mendes in May 2016 (Wicked, p 80). Yotam…

access_time1 min.
delicious

EDITOR-IN-CHIEF Kerrie McCallum EDITOR Samantha Jones CREATIVE DIRECTOR Hayley Incoll FOOD DIRECTOR Phoebe Wood EDITORIAL Chief Subeditor Jason Scullin Senior Subeditor Michelle Oalin Travel Editor Sonya Gellert Editorial Coordinator Corinne Parkes 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 Digital & Motion Graphics Designer Katherine Gennusa Digital Producer Lucy Cocoran Contributing Food Editor, Digital Warren Mendes Senior Editor Matt Preston Travel-Editor-at-Large George Calombaris Contributing Editors George Epaminondas, Kate Gibbs Contributors Shannon Bennett, Mike Bennie, Colin Fassnidge, Matt Moran, Silvia Colloca, Anthony Huckstep, Andrew McConnell, Anthony Puharich, Darren Robertson, Jill Henderson, Melissa Drennan, Emmaly Stewart, Shannon Harley 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 Hamilton, Lucy Tootill & Ally Adler (02) 8045 6425 VIC Group Client Solutions Manager Eugene Loane (03)…

access_time1 min.
fill your bowl

THAI CURRY NOODLE SOUP SERVES 4 2 tbs coconut oil2 large desiree potatoes, peeled, cut into 4cm chunks1 onion, thinly sliced1/2 cup (150g) yellow curry paste800ml coconut milk2 cups (500ml) chicken stock1/4 cup (60ml) fish sauce1/2 tsp brown sugarJuice of 1 lime600g skinless chicken thigh fillets200g dried rice noodles, cooked according to packet instructions2 cups baby spinach1 long red chilli, thinly slicedThai basil leaves and coriander leaves, to serve Heat oil in a large saucepan over high heat and add the potato. Cook, stirring, for 2-3 minutes to soften slightly, then add the onion and cook, stirring, for a further 2-3 minutes or until soft. Add curry paste and stir until fragrant and potato and onion are coated. Stir in the coconut milk, stock and 2 cups (500ml) water until combined. Bring to…

access_time2 min.
june menus

MIDDLE EAST FEAST Silverbeet borek with feta, p 22 Jilly Lone Ranger 2018 Chardonnay (New England, NSW) Slow-roasted lamb shoulder with orange & date couscous, p 69 Jilly Lone Ranger 2018 Nebbiolo (New England, NSW) Date & cinnamon squares (maamoul mad), p 95 Jilly Lone Ranger 2018 Gewurztraminer (New England, NSW) “I love the progression into the cooler months – the smell of smoke in the air and the cool chill of the morning breeze. It’s this time of year I find myself reaching for bolder whites and richer reds. I have chosen wines with aromatic lift and depth of flavour to complement the warmth of the menu.” Jared Dixon, Winemaker, Jilly Wines ASIAN BANQUET Scallop dumplings with Sichuan chilli and native herbs, p 89 Chiang Mai ‘hung lay’ pork curry, p 107 Mustard fish, p 58 “I’m…

access_time2 min.
out & about

1. Cutler & Co.’s dining room is set for a delicious. reader event celebrating the restaurant’s 10th birthday. 2. Cutler & Co. chef-owner Andrew McConnell with delicious. editor-in-chief Kerrie McCallum. 3. Kate Foster, Melissa Anderson, Zena Dalton and Samantha Curgenven. 4. Mark Nicevski and Josh Parsons. 5. A pinot noir from Blessington Road in Tasmania was served with a main of King George whiting. 6. Kerrie and delicious. senior editor Matt Preston. 7. Rachael Reynolds, Aaron Loomed and Elise De Santo. 8. One of the night’s starters: heirloom tomato, Tasmanian wasabi, wild celery and begonia. 9. McConnell is all focus as he plates up. 10. A glorious day for guests at Jacob’s Creek’s ‘Our Table’ event in the Barossa Valley. 11. A long lunch amid the vines awaits the 40…

help