Food & Wine

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.

News Life Media Pty Limited
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£3.25(Incl. tax)
£9.17(Incl. tax)
6 Issues

In this issue

2 min.

WHAT TO DO when you’re so excited about Christmas you start planning, well, in August? My enthusiasm is well known; I am a glutton and unashamed festive fanatic. Imagine my delight (and relief) to know so many of you feel the same! Christmas searches appear on delicious.com.au as early as August, bubbling away throughout spring to reach a crescendo on Christmas Eve. By the looks of what you search for – glazed ham, salads, rum balls, gingerbread, trifle, need I go on – you love spoiling others too. If history is anything to go by, mango seems to be your go-to, so for 2019, our food team dedicated an entire feature to the fruit, along with an epic tropical trifle for this month’s cover. There’s something so pleasurable about planning how…

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, Lucy Busuttil, Colin Fassnidge, Anthony Huckstep, Yottam Ottolenghi, Anthony Puharich, Ben Milgate, Elvis Abrahanowicz, Alison Roman, Matt Moran, Fleur Wood, Joanna Savill, Melissa Leong, Emmaly Stewart, Ellie Studd, Sam Studd, Shannon Bennett, Matt Stone & Jo Barrett, Shannon Martinez General Manager, NewsAmp Renee Sycamore Marketing Services and Integration Director Rebecca Sherrard NSW Marketing Services and Integration Managers, Food Melinda Deluca & Donna Hodges…

3 min.
talk to us

SEPTEMBER’S MOST-LIKED POST #MAKEITDELICIOUS 2517 likes, 51 comments Life without cake would be pretty boring, so we’re dropping this pink grapefruit, yoghurt and cardamom chiffon cake in your feed because we’re nice like that. Find the recipe on delicious.com.au. Recipe: @phoeberosewood Photo: @markroperphotography Styling: @morganfood CORNWALL CALLING: I love to cosy up each month with your magazine in anticipation of the pleasures I’ll find. In February’s issue your Cornwall feature (Food Trail, p 140) inspired me so much that I bought a ticket to the UK. I drove to Cornwall and faithfully followed the ‘food trail’; at Nathan Outlaw’s Fish Kitchen, I dined on red emperor fish with burnt butter sauce and little boiled potatoes followed by a sublime dessert of chocolate-lime bombe Alaska, to the mouthwatering seared scallops and an exquisite chocolate pot at…

1 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…

6 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…

2 min.
it takes two

IF YOU CAN’T stand the heat, get out of Ben Milgate and Elvis Abrahanowicz’s kitchen. At Porteño, in Sydney’s Surry Hills, everything from soft cheese to suckling pig is licked by the flames of a traditional parilla (barbecue grill) and fire pit. “It’s second nature to me to light up charcoal,” says Milgate. “I worked in kitchens for 17 years, so I’ve done my share of pan work.” Recently, the pair relocated Bodega, their beloved Spanish tapas venue, to the space which used to be home to their wine bar Wyno, just behind Porteño. Now, Milgate relishes the proximity to his trusty grill. “The tapas menu changes regularly, but it’s good having access to the fire element next door to prepare things like vegies,” he says. “It’s great having everything under one…