delicious August 2018

WINTER IS ALMOST OVER , the sun is shining and the Italian issue is here! And what better way to experience it than for us to transport you there. When I conjure up my own memories of Italy, they are varied but have a common thread. I have visited in both salubrious and, well, less salubrious fashion: from backpacking through ferry towns, to foreign (shoe) correspondent in Milan, to civilised vacationer in Venice. The unique thing about Italy is that any which way to experience it is grand. For starters, given the great Italian tradition of aperitivo is on the rise here (thankfully a more sophisticated alternative to the Australian translation Happy Hour), we’ve whet your appetite on page 94. Then have a seat in Silvia Colloca’s cucina and feel the…

JUNE’S MOST-LIKED POST 1981 likes, 52 comments Now that the long weekend is finally here, it’s time to cosy up with comforting desserts like this apple, gin and juniper tarte Tatin from the June issue. Recipe: @phoeberosewood Photo: @bendearnley Styling: @kirstenljenkins WINNING PIE: delicious. magazine with tea and toast is my morning ritual. I had been thinking about what to do with the mince I had in the fridge for dinner. Bingo! Matt Moran’s mushroom, beef and pepper pie (May 2018, p 82) was amazingly rich and hearty. The best thing is it didn’t take long to make and was ideal to feed a family. Thanks Matt. Penny Ingram HEY PRESTO: Matt Preston’s Greek lamb via an Aussie sheep station (June 2018, p 93) should be re-titled Ned Kelly Lamb, because it is bulletproof! Having…

At 35 weeks pregnant, my husband and I prematurely welcomed our first baby into the world. Our daughter needed extended care in the neonatal ward, while I was allowed to go home a few days post birth. On my to-do list remained meal prep for when baby shifted our priorities. The day I was discharged, the June 2018 issue of delicious. was waiting in the letterbox. So between hospital visits, I took the opportunity to feel somewhat more organised and sent hubby to the shops for ingredients. We made Mexican black bean and corn nachos (Matt Preston, p 97), freezing the bean mix for quick dinners, used up close-to-expiry milk to make baked saffron kheer with saffron and vanilla pears (On Trend, p 114) and made the curry component of…

PASTA PARTY Romani ravioli cacio e pepe (cheese & pepper ravioli), p 25 Even Keel Mornington Peninsula Pinot Noir 2016 Fettuccine with calamari ragu, p 66 Polperro ‘Talland Hill’ Chardonnay 2016 Pasta with sausage ragu and kale (pasta con salsiccia ragù e cavolo nero), p 111 Even Keel Canberra District Syrah 2016 “This classic Roman dish goes well with the honest flavours of our easy-drinking pinot noir. For the seafood fettuccine, our single-vineyard chardonnay has a richness that works particularly well with strong flavours – the complexity of this wine really complements the unique texture of pasta. The key to pairing with the bold and rich flavours of the sausage ragu is to ensure the wine is not too big to overpower the dish. It’s why this cool-climate syrah is my choice.” Sam Coverdale, Polperro…

OUR LATEST ICON SERIES event is bursting with talent, with delicious. ’s very own Chef and Butcher hitting the road to team up with Harvest head chef Alastair Waddell and wild food researcher Peter Hardwick for a foraging-themed dinner celebrating the very best produce from the Byron region. The share-style menu at the multi-award-winning Newrybar restaurant – ranked 21 in our NSW delicious. 100 – kicks off with woodfired Ballina prawns, charred kelp, coastal succulents, grilled local fish and garden greens sauce, served with Logan Wines Cuvee ‘M’ sparkling. Next is Byron Bay suckling pig, barbecued whole Bexhill lamb, Harvest house pickles, mantra relish, piccalilli roast pumpkin, sheep’s yoghurt, baked potatoes and mother of herb butter, accompanied by Logan ‘Weemala’ pinot gris or pinot noir. Woodfired local fruits with Allard Dairy…

DELICIOUS. READER EVENT @ LAKE HOUSE “THE BEAUTY OF DAYLESFORD WAS EVIDENT THROUGHOUT THE EVENT HONOURING LAKE HOUSE.” – KERRIE McCALLUM DELICIOUS. READER EVENT @ CUMULUS INC. “IT WAS SUCH A THRILL FOR ME TO BE ABLE TO CELEBRATE WITH TEAM DELICIOUS. AT CUMULUS INC.” – ANDREW Mc CONNELL DELICIOUS. @ NOOSA FOOD & WINE “NOOSA FOOD & WINE FESTIVAL IS BACK TO ITS BEST. GREAT CRUISEY VIBE, FUN LINE-UP… I’LL BE BACK NEXT YEAR – IF THEY’LL HAVE US!” – MATT PRESTON LAKE HOUSE PHOTOGRAPHY TUSCANY GRAY CUMULUS PHOTOGRAPHY MICHAEL WOODSNOOSA PHOTOGRAPHY NOOSA FOOD & WINE FESTIVAL…