Food & Wine

delicious September 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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£3.25(Incl. tax)
£9.17(Incl. tax)
6 Issues

in this issue

2 min.

EVERY SEPTEMBER, WE canvas the country for our nation’s best: the produce, people, and places to celebrate. The delicious. team embarked on a mission to explore Australia like never before, often in the grip of some interesting or strange adventure in order to put this issue to bed. From near-misses on remote dirt tracks, to meeting readers on deserted beaches, or suffering through sea sickness on tiny boats, we can confidently say we covered new ground in the line of delicious. duty! I squeezed myself into a tiny plane with a pilot navigating while on a mobile phone, to make the 30-minute flight from Launceston to Flinders Island, a remote part of Tasmania with a local pub and rave cave reminiscent of Priscilla Queen of the Desert , a sausage sizzle…

3 min.
talk to us

JUNE’S MOST-LIKED POST 2228 likes, 32 comments #MAKEITDELICIOUS Make the most of in-season silverbeet with this simple homemade borek. Even the kids will love it. Find the recipe by @kirstychic472 at delicious.com.au. Photo: @bendearnley Styling: @kirstenljenkins INTREPID PAGES: Reading the editor’s letter from the June 2019 edition made me smile very warmly. Her comment about travelling with delicious . had traction as I collected a copy of the magazine in the Emirates Lounge for a read before we departed Sydney. It came with me to Dubai, London, Edinburgh, Wales, Paris and finally home to Sydney, with corners turned over and lingering enthusiasm. Despite eating very well everywhere, we returned back to our kitchen with new ‘delicious’ inspiration. Karen Doyle JOYFUL BAKING: On a recent south coast holiday I had a kardemummabullar for the first time…

2 min.

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, Colin Fassnidge, Matt Moran, Yottam Ottolenghi, Anthony Huckstep, Anthony Puharich, Alla Wolf-Tasker, Matt Stone, Manu Feildel, Analiese Gregory, Vladimir Panevin, Mark LaBrooy, David Moyle, James Viles, Monty Koludrovic, Danielle Alvarez, Jo Barrett, Jill Henderson, Melissa Drennan, Emmaly Stewart, Shannon Harley, Jason Scullin General Manager, NewsAmp Renee Sycamore Client Solutions Director, Food Ed Faith NSW Client Solutions Managers, Food Melinda Deluca & Donna Hodges…

2 min.
september menus

MADE TO SHARE Pumpkin & feta snacks, p 86 Buttermilk fried blue-eye trevalla, p 112 Lemonade drizzle scones with lemon curd, p 76 “If this is your springtime party menu, then you can count on all your guests showing up! The best part is you can prep ahead, which means less time in the kitchen and more time in the sunshine with friends. ” Erina Starkey, Restaurant & News Editor SHOWSTOPPERS Crayfish in beurre blanc, p 118 Christophe et Fils Chablis 2018 (Chablis, France) Barbecued rib eye cutlets with nori butter, p 101 Henschke Johann’s Garden 2018 (Barossa Valley, SA) Mocha fudge cheesecake with chocolate mousse, p 130 Chambers Old Vine Muscat NV (Rutherglen, VIC) “These big-ticket meals deserve appropriate partnership in your glass, so go for wines that feel fancy (though, of course, no need to break the bank)…

1 min.
delicious. dinners

JOIN US FOR AN ITALIAN FEAST AT ADELAIDE’S NEW NIDO BAR & PASTA SAY CIAO TO Nido Bar & Pasta and join the delicious . crew in celebrating the launch of delicious . South Australia – our newest weekly publication in partnership with The Advertiser , that serves up everything you need to #makeitdelicious . As the latest iteration of Adelaide institution The Pot, Nido promises to bring aperitivo to the suburbs. Head chef Max Sharrad, named Young Chef of the Year at the 2018 Appetite for Excellence awards, draws on his Northern Italian ancestry, making fresh pasta daily and championing the best South Australian produce. See why this neighbourhood hotspot has piqued the interest of critics nationwide, and sample the best from the kitchen over four courses. Chris Newton-Smith from Vinify will…

11 min.
and the winners are…

Maggie Beer is struggling with her apricot trees back in the Barossa: “The bore water is too salty. If we get rain, they will be okay,” she explains from her seat at the tasting table in Sydney. She and her nine fellow judges are about to embark on a marathon two days of tasting as they put their bodies on the line to unearth the country’s most forward-thinking producers. “It’s a science – the soil, the water, everything,” offers Shannon Bennett. Due to taste more than 100 products in two consecutive days, the 10 people sitting around this table – with its compulsory ‘lazy Susan’ for Colin Fassnidge’s annual selfiespin – are some of the country’s food pioneers; experienced and dedicated purveyors of quality produce, produce they know is often challenging…