delicious June 2019

DELICIOUS. IS BUILT for armchair travellers and avid adventurers alike. If our readers aren’t on location hunting for truffles in the South of France, fishing off the coast of Fiji, or on an escapade sourcing the very best barrel-aged feta in Greece, I guarantee they’ll be reading about it at home. Or cooking. And planning. Food is a major motivator for travel. And our annual ‘global’ issue is that ticket to inspiration, combining trending cuisines and destinations with a contributor line-up that reads like the United Nations of food. At home, my family love to explore the world from our kitchen table, re-creating meals and memories we’ve had on wonderful holidays, or simply in anticipation of the next jaunt we are planning. So sit back, strap in and relax – hopefully…

MARCH’S MOST-LIKED POST 2660 likes, 44 comments The only problem with these wickedly decadent raspberry buttermilk brownies is that you’ll have to share them with everyone, which is why we always recommend baking a secret batch. Find the recipe at delicious.com.au. Recipe: @phoeberosewood Photo: @chriscourt Styling: @kirstenljenkins A DECADE OF DELICIOUS.: I’ve been subscribing to delicious. for over 10 years. The magazines fill a cupboard in my kitchen and now overflow into a bookcase in the lounge. My husband tells me to get rid of some, even though he loves it when I cook and continues to pay for my subscription. Over the years, I’ve tried hundreds of recipes, from Jamie Oliver’s creamy mushroom soup in May 2008 to the gin & tonic tart from Warren Mendes in May 2016 (Wicked, p 80). Yotam…

THAI CURRY NOODLE SOUP SERVES 4 2 tbs coconut oil2 large desiree potatoes, peeled, cut into 4cm chunks1 onion, thinly sliced1/2 cup (150g) yellow curry paste800ml coconut milk2 cups (500ml) chicken stock1/4 cup (60ml) fish sauce1/2 tsp brown sugarJuice of 1 lime600g skinless chicken thigh fillets200g dried rice noodles, cooked according to packet instructions2 cups baby spinach1 long red chilli, thinly slicedThai basil leaves and coriander leaves, to serve Heat oil in a large saucepan over high heat and add the potato. Cook, stirring, for 2-3 minutes to soften slightly, then add the onion and cook, stirring, for a further 2-3 minutes or until soft. Add curry paste and stir until fragrant and potato and onion are coated. Stir in the coconut milk, stock and 2 cups (500ml) water until combined. Bring to…

MIDDLE EAST FEAST Silverbeet borek with feta, p 22 Jilly Lone Ranger 2018 Chardonnay (New England, NSW) Slow-roasted lamb shoulder with orange & date couscous, p 69 Jilly Lone Ranger 2018 Nebbiolo (New England, NSW) Date & cinnamon squares (maamoul mad), p 95 Jilly Lone Ranger 2018 Gewurztraminer (New England, NSW) “I love the progression into the cooler months – the smell of smoke in the air and the cool chill of the morning breeze. It’s this time of year I find myself reaching for bolder whites and richer reds. I have chosen wines with aromatic lift and depth of flavour to complement the warmth of the menu.” Jared Dixon, Winemaker, Jilly Wines ASIAN BANQUET Scallop dumplings with Sichuan chilli and native herbs, p 89 Chiang Mai ‘hung lay’ pork curry, p 107 Mustard fish, p 58 “I’m…

1. Cutler & Co.’s dining room is set for a delicious. reader event celebrating the restaurant’s 10th birthday. 2. Cutler & Co. chef-owner Andrew McConnell with delicious. editor-in-chief Kerrie McCallum. 3. Kate Foster, Melissa Anderson, Zena Dalton and Samantha Curgenven. 4. Mark Nicevski and Josh Parsons. 5. A pinot noir from Blessington Road in Tasmania was served with a main of King George whiting. 6. Kerrie and delicious. senior editor Matt Preston. 7. Rachael Reynolds, Aaron Loomed and Elise De Santo. 8. One of the night’s starters: heirloom tomato, Tasmanian wasabi, wild celery and begonia. 9. McConnell is all focus as he plates up. 10. A glorious day for guests at Jacob’s Creek’s ‘Our Table’ event in the Barossa Valley. 11. A long lunch amid the vines awaits the 40…

GEORGE CALOMBARIS’ MELBOURNE fine diner, The Press Club, may be closing its doors, but delicious. is giving you one last chance to sample the chef’s modern Greek fare before the restaurant undergoes an exciting reinvention. As the MasterChef judge and delicious. contributor said on announcing the news: “It’s time for a new chapter and to write a whole new book … We are incredibly proud of the past and now more than ever, inspired by the future.” To mark this occasion, George and delicious. editor-in-chief Kerrie McCallum, together with The Press Club executive chef Reuben Davis and venue manager Joey Commerford, will host an exclusive celebration of signature dishes from the restaurant’s 12-year history and give diners a peek at what to expect from its rebirth. Wines from the Mornington Peninsula’s…