Food & Wine

delicious May 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.

News Life Media Pty Limited
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6 Issues

in this issue

2 min.

ONE OF THE BEST , and most rewarding, trends I’ve seen emerge over the past few years is the rise of baking. I know, you may be thinking that baking has always been popular, and this is true. It’s been one of my favourite things for my entire life: the smells, the textures, the tastes, the creativity and exploration, as well as a way to spend time with my nanna, my mother and, eventually, my children. What has changed, though, is the emergence of an eclectic and exciting undercurrent of renegade bakers doing creative, interesting things. Taking baking to the next level, yet respecting the proven chemistry of the ages. Think the punk pink-mohawked Anna Polyviou, who uses graffiti and humour as inspiration; or self-confessed ‘sneakerhead’ Andy Bowdy, who modernised the…

2 min.
talk to us

NEW YEAR, NEW FLAVOURS: I’m so blessed to live with my family in such a diverse and embracing country. My parents eagerly try new cuisines and cultural celebrations. I, too, have a great love for cooking (and eating) new foods – and scrapbooking my faves! Chinese New Year is such fun, and I love the delicious. take (February 2019) on such a wondrous celebration. Kaz Reimann DESIGN DELIGHT: Congratulations to the delicious. photographers and artistic team for presenting us with outstanding food photography that elevates a recipe from a list of ingredients to something inspirational. The vibrant colours and framing seduce the reader to join the culinary journey each issue. I particularly loved November 2018’s Hand Picked – the Indian culinary experience presented by Jessi Singh. The presentation was so pretty,…

1 min.
the winner is...

Sunday is my day for cooking at home: I like to prepare something special for my wife to start the week off right. I’m slowly building my confidence in the kitchen, but still rely on straightforward recipes to get a great result. I have to say that delicious. has made my job a lot easier (and a lot less stressful). Not only is the variety fantastic, but the well-written recipes – with ingredients I can actually find in the supermarket – mean I keep getting a “wow” from my wife (not always easy). From your February 2019 issue alone we have enjoyed Sashi Chelia’s tropical salmon skewers (Masterchef, p 36) with luscious in-season mango; the fresh and light lamb, Sicilian olive and pesto salad (Faster Food, p 62) – I…

2 min.
sticky fingers

TOFFEE APPLE CAKE WITH APPLE MAPLE CARAMEL SERVES 12 42/3 cups (700g) self-raising flour2 tsp ground cinnamon1 tsp ground nutmeg500g unsalted butter, chopped, softened600g caster sugar6 eggs2 tsp vanilla extract1 cup (250ml) buttermilk4 apples, peeled, coarsely grated1 cup (250ml) apple juice1 cup (250ml) maple syrupEdible dried rose petals (from gourmet food shops), to serve TOFFEE APPLES 2 cups (440g) caster sugar6 small gala apples1/3 cup (55g) roasted almonds FILLING 750g cream cheese, softened185g unsalted butter, softened13/4 cups (210g) pure icing sugar, sifted1/2 tsp ground nutmeg1 tsp vanilla extract Preheat the oven to 160°C. Grease two 23cm round cake pans and line base and sides with baking paper. Sift flour, cinnamon and nutmeg into a large bowl. Beat butter and sugar in a stand mixer fitted with paddle attachment until thick and pale. Add eggs, 1 at a time,…

1 min.
may menus

SWEET DELIGHTS Classic chocolate chunk cookies, p 62 Cardamom brownies with sweetened condensed milk ice cream, p 50 The ARC ‘Snickers’, p 106 “If you are a chocoholic like I am, this menu is an absolute winner! Whether you’re entertaining or just getting cosy in your favourite pair of Ugg boots, these chocolate delights are the best way to get through the winter. I just can’t say no to a brownie!” Lauren de Sousa, Art Director AUTUMN BAKING Pumpkin & Stilton galette, p 71 Joh Jos Prum 2016 Zeltinger Sonnenuhr Riesling Spatlese Garlic roast chicken with creamy parsnip mash, p 88 BK Wines 2018 ‘One Ball’ Chardonnay Apple tarte Tatin with cinnamon ice cream, p 84 Claus Preisinger Ancestral’ “While the onset of cooler weather brings the temptation to slide into red wine time, my preference is to move to…

1 min.
delicious. bake club launch

WE’RE LAUNCHING DELICIOUS. Bake Club! And to celebrate, dessert rockstar Anna Polyviou, executive pastry chef at Shangri-La Hotel, Sydney, is throwing the ultimate sweet-indulgence party in the hotel’s 36th-floor Altitude restaurant. The Punk Princess of Pastry has curated a special bake club launch party menu, and with a DJ on the decks, it’s sure to be a night of outrageous fun. The evening kicks off with espresso martinis created by Anna, together with various sweet and savoury welcome snacks. Then come individual serves of her incredible creations, plus a cheese course to add a savoury note, followed by more tempting surprises in the ‘garden’. A selection of sparkling wines from Chandon will be paired with Anna’s creations and every guest will go home with a goodie bag of treats. Book now…