delicious February 2019

IT’S HARD TO BELIEVE a new year is upon us (let alone that it is 2019!). February is that unique mix of relaxed yet important – it’s a time for setting fresh agendas, making plans, trying new things but also needing to feel refreshed. After a season of excess, we feel ready to put things right. Fortunately, there is much momentum in the world of food and travel right now to provide that inspiration, and we’ve distilled these ideas into an issue to help you enjoy the year ahead. This month there are a lot of interesting discussions on the table, and sustainability is at the forefront. During a trip to Bryon Bay with the team at Harvest Newrybar, we had the pleasure of foraging with the inspiring Peter Hardwick. He…

NOVEMBER’S MOST-LIKED POST 2888 likes, 82 comments When @cfassnidge called this the Gucci of all sandwiches, we knew it was going to be a big deal. Filled with chicken liver parfait, caramelised onion, prosciutto and a touch of sage, we can safely say there’s no other sandwich that comes close to being as luxe as this one. Find the recipe in our November issue. Photo: @nigelloughphoto Styling: @kirstenljenkins LISBON DREAMING: Page 132, boom, there it is, Lisbon (Global Flavours, October 2018). I have had a love affair with Portugal for a few years now, and as I see it promoted more often I cringe, wanting it to remain a secret. I want to say, “Stop, don’t go there”, but I’m just being selfish. There is much to this beautiful country. The coastline at Cascais…

I am a long-time reader of delicious. and have been fortunate to have a subscription for the last few years. It now features permanently on the top of my birthday wish list. I have regularly made salads and mains, but for some reason always shied away from scratch baking, especially breads. The simplicity of Hetty McKinnon’s gozleme recipe (Extract, September 18, p 110) gave me just the encouragement I needed to try my hand at a dough. It was deliciously easy. Buoyant with a new-found confidence, when reading the November issue, I was immediately attracted to Silvia Colloca’s pizza recipe (p 90). A well-written recipe that steered me all the way to pizza heaven. Where to from here? I think I owe it to myself to start by reading past…

EASTERN INFLUENCE Roasted pork belly & dumpling noodle soup, p 18 St Hugo Eden Valley Chardonnay 2017 Miso-glazed salmon, p 97 St Hugo Barossa Grenache Shiraz Mataro 2016 Matcha ‘ice cream’ and black sesame crunch, p 114 St Hugo Eden Valley Medium Sweet Riesling 2017 “This fresh, cool-climate chardonnay has a vibrant palate that offers a lovely balance of lemon zest, white nectarine and nougat, and will pair well with the pork dish. The GSM is plush and complex with ripe fruit flavours, silky tannins and subtle oak. It will complement the saltiness of miso salmon quite nicely. The lush honeycomb richness in the sweet riesling balances perfectly with the velvety texture of the ice cream and sesame crunch.” Daniel Swincer, Chief Winemaker, St Hugo SAVOURING SUMMER Tuna tartare, betel leaves and chilli plum dressing, p 53 Maidenii ‘La Tonique’ vermouth,…

JOIN DELICIOUS. AND Jonathan Barthelmess to celebrate the Queensland-born chef’s first restaurant in the Sunshine State – GRECA in Brisbane’s revitalised Howard Smith Wharves – with a Greek feast showcasing the very best of the venue’s menu. With GRECA, Barthelmess brings the generosity and relaxed good times of his Cho Cho San and The Apollo Sydney and Tokyo venues to the heritage precinct. In a space designed to embrace Brisbane’s climate, tables will spill out into the open air and the restaurant’s open kitchen and fire pit will balance the atmosphere of a raucous family kitchen with the casual yet educated service Barthelmess is known for. Inspired by the pleasures of eating together, GRECA’s menu will celebrate the simplicity of traditional Greek flavours, in dishes designed to share, with matching drinks…

DELICIOUS. READER EVENT BOOK LAUNCH @ THREE BLUE DUCKS ROSEBERY“ANDY ALLEN’S FOOD IS EXACTLY WHAT I WANT TO EAT AND COOK AT HOME.” – MATT PRESTON DELICIOUS. @ MEAT BOOK LAUNCH, VICTOR CHURCHILL BUTCHER“I want to thank everyone out there for the overwhelming support and positive feedback after the release of Meat.” – ANTHONY PUHARICH DELICIOUS. TRAVEL LAUNCH @ ICEBERGS, SYDNEY“Bondi couldn’t have turned on a better day to launch the new delicious. Travel business. The Icebergs crew were in their element, and it was exciting to see all our clients and contributors, and to welcome George Calombaris to the team.” – KERRIE McCALLUM DELICIOUS. READER EVENT @ BANNISTERS PORT STEPHENS“SEAFOOD IS BEST DONE SIMPLE, AND THIS IS THE BEST SEAFOOD IN PORT STEPHENS.” – RICK STEIN DELICIOUS. ON SOCIAL THREE BLUE…