delicious October 2019

IMAGINE IF YOU could be a lean, green, pasta machine? Sounds like heaven, right? Eat pasta, get healthy. That’s how we approached this issue theme of ‘spring clean’ healthy eating, but full of flavour. As any food lover would attest, this is basically nirvana – how can you have your cake and eat it too? October is that unique time when eating green and clean is easy – there is an abundance of spring produce hitting its seasonal stride. Salads, seafood, textures and colour make eating health-fully interesting. Most of us know the silly season is around the corner, and we need to, ahem, prepare. Jody Vassallo answered the call with recipes for detoxing deliciously (p 52). Tom Walton picked the ever-popular avocado to play with, devising satisfying ideas like a smashed…

JULY’S MOST-LIKED POST 4926 likes, 188 comments #MAKEITDELICIOUS There’s no point in being humble about this Florentine chocolate tart with coffee meringue. It’s big, bold, full of coffee and deserves your full attention. Keen to give it a go? Find the recipe by @phoeberosewood at delicious.com.au. Photo: @bendearnley Styling: @kirstenljenkins LITTLE ITALY: My day is made when I open my monthly delicious. magazine. I congratulate you on the wonderfully tempting recipes and images that put you in a class above all others. I loved the August 2019 issue with its focus on Italian food and culture. Years ago my husband and I enjoyed marvelous holidays in Rome, Florence and Venice, and there is something about Italy which always lingers. I’ll never forget the last day my husband and I spent in Florence. Having spent hours walking in…

GNOCCHI WITH PEPITA & ROCKET PESTO SERVES 4 500g store-bought gnocchi120g unsalted butter, choppedOregano leaves, to serve PEPITA & ROCKET PESTO 1/4 cup (40g) roasted pepitas1 bunch rocket, leaves shredded1/2 bunch flat-leaf parsley, leaves picked1 garlic clove, crushed1/4 cup (20g) coarsely grated parmesan2 tbs white wine vinegar1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle For the pesto, place all ingredients in a food processor and whiz until finely chopped and smooth. Season to taste and set aside. Bring a large saucepan of salted water to simmer. Add the gnocchi and cook for 1-2 minutes until gnocchi floats to the surface. Drain and refresh in iced water until gnocchi is cooled completely, then drain again. Transfer to a bowl and drizzle with olive oil. Toss to coat. Heat half of the butter in a large…

HEATH KICK Green goddess, avocado and buckwheat breakfast bowls, p 99 Chilled zaru soba with peas, beans and greens, p 57 Spiced lamb stir-fry with spring greens, p 40 “Come October each year, I find myself in the same predicament of suddenly realising summer is just around the corner and being nowhere near ready for beach weather (I blame, but have no regrets of, eating my way through winter). With the perfect combination of healthy fats, carbs and protein, this menu is my go-to during the week to get me through those early morning swim sessions.” John Hannan, Digital Editor SUPER SALADS Chargrilled green Greek salad, p 73 Pala ‘Stellato’ 2017, Sardinia Sugar snap peas, tuna tartare and Aleppo pepper dressing, p 24 Tripe Iscariot Wilabrup 2018, Margaret River Vegetable-packed san choy bow with vermicelli noodles, p 103 Te…

JOIN US FOR AN EXCLUSIVE MASTERCLASS & DINNER AT SAINT PETER WHAT A CATCH – join Josh Niland and delicious . at lauded restaurant Saint Peter – ranked #1 in NSW for the 2018 delicious . 100 – to celebrate the country’s top produce from the 2019 delicious . Harvey Norman Produce Awards. A champion of seafood, Niland is one of the NSW State Judges for the illustrious awards, having been awarded the top prize for Next-Gen Chef in 2017. Fresh from launching his first book, The Whole Fish Cookbook , Niland will lead an exclusive masterclass and a behind-the-scenes look at Fish Butchery. Over a glass of bubbles, Niland will discuss how he uses the whole fish and demonstrate his unique approach to fish breakdown. He and his team will then…

THEATRE LIGHTS WEREN’T THE only things that sparkled at the 2019 delicious . Harvey Norman Produce Awards, as top chefs, experts, guests and, of course, Australia’s best producers came together to celebrate. The awards, hosted by QT Hotels & Resorts, were held in Sydney’s iconic State Theatre, where the Heritage-listed space echoed with the knowledge that now, more than ever, it is important to know your producer. Past the Four Pillars Gin Bar, which took over the theatre bar for the evening, the foyer’s sweeping marble staircases encircled a Champagne tower, and abundant food stations celebrating the four main foundations of the awards: From the Earth, Dairy, Sea and Paddock dotted the space. Canapés made with award-winning produce circulated, and glasses were filled by Qantas Wine. With drinks in hand, guests flooded the…