delicious November 2019

IT’S BEEN A long time coming, but I’m proud to say that delicious . is finally legal! That’s right, this issue marks our entrée into adulthood, our 18th birthday, and without getting too emotional, like a parent watching their child ditch the fake ID for the real thing and drive off in the family Lamborghini to college, it’s a great time to reflect. It’s been a wild ride, and like anyone hitting a milestone, delicious . has come a long way since beginning life as a monthly magazine in 2001 to become Australia’s number-one premium food lifestyle brand, complete with books division, weekly magazine, newspaper inserts, website, video channel and multiple social platforms. Interestingly, many who started the journey with us in that first issue – starring Bill Granger’s buttermilk hotcakes…

AUGUST’S MOST-LIKED POST 4478 likes, 194 comments #MAKEITDELICIOUS You’ve had tiramisu before, but we’re willing to bet you’ve never had an espresso martini version before. The Ferrari of tiramisu recipes will have you going from zero to 100 quicker than you can say, “buon appetito!” Find the recipe at delicious. com.au now. Recipe: @phoeberosewood Photo: @bendearnley Styling: @kirstenljenkins ROOM FOR DESSERT: My favourite time of the month is when I see a new delicious . on sale. I enjoy a cuppa and read the magazine from beginning to end, planning all my ‘must try’ recipes. As a cheesecake lover, you can only imagine my delight when I saw that the September issue had six mouthwatering cheesecake recipes (Wicked, p 124). My daughter and I have already made the brown butter & brioche cheesecake with cinnamon…

THE ENTERTAINER Charcuterie board, p 72 Yalumba Vine Vale Grenache Curried marron, p 96 Yalumba Eden Valley Roussanne Orange & white chocolate buttercream layer cake, p 128 Yalumba FSW8A Botrytis Viognier “Grenache from old bush vines in the heart of Barossa make for an aromatic, spicy wine with complexity, acidity and savoury tannins. This would pair beautifully with charcuterie. Wild fermented Roussanne sourced from Eden Valley, with notes of tea rose and chamomile, makes for a unique, delicious partner to the delicate marron, and the luscious botrytis viogner, with stone fruit and ginger flavours, will match seamlessly with the richness of the orange and white chocolate buttercream layer cake.” Sam Wigan, Winemaker, Yalumba MOREISH BITES Tarts with beetroot, coriander and bacon jam, p 62 Yokel Rosé 2019 Twice-cooked sriracha honey wings, p 78 Grifter Serpent’s Kiss Watermelon Pilsner…

AT AN EXCLUSIVE DINNER HOSTED BY CHEF DAN HONG AT THE NEW LOTUS POP-UP THIS IS A PARTY you don’t want to miss. Join delicious. f or our 18th birthday at Lotus, Merivale’s Potts Point bistro and bar. A jewel of Sydney’s eastern suburbs for more than a decade, Lotus returns to Challis Avenue for an extended pop-up, and to bid farewell to the iconic Merivale property. This exclusive event will be spearheaded by celebrated chef Dan Hong, who made his mark at the restaurant 11 years ago. Kick off the festivities with an Aperol spritz on arrival, then settle in for four courses of Hong’s iconic Lotus dishes. Having reached cult status, each dish showcases the playful twists and turns he is now renowned for, and mirror Lotus’ fun, decadent outlook.…

DELICIOUS. @ THE DOLPHIN “THERE’S STUNNING PRODUCE ON DISPLAY TODAY AT THE PRODUCE AWARDS LUNCH.” – MATT PRESTON DELICIOUS. @ RACE WEEK “Glorious days on the water followed by shimmering sunsets – Hamilton Island Race Week was a dream!” – KERRIE McCALLUM DELICIOUS. @ MALDIVES “WHAT AN AMAZING EXPERIENCE AT THE W MALDIVES – BLOWN AWAY BY THE TALENTED CHEFS.” – MARK LABROOY THE DOLPHIN READER EVENT PHOTOGRAPHY STEVEN WOODBURNRACE WEEK PHOTOGRAPHY KARA ROSENLUND AND SALTY DINGOMALDIVES PHOTOGRAPHY JARRAD SENG…

EGGPLANT MAKDOUS SERVES 4 4 medium eggplants, pierced all overPomegranate molasses, to drizzle1/4 cup (30g) crushed walnuts1 tbs Aleppo pepper (substitute chilli flakes)2 tsp zaatar (Middle Eastern spice mix)1/4 bunch coriander, leaves picked1/4 bunch mint, leaves picked1/4 bunch flat-leaf parsley, leaves pickedChargrilled pita bread, to serve MAKDOUS DRESSING 1 cup (100g) roasted walnuts1 tbs pickled eggplants1 garlic clove, crushedJuice of 1 lemon200ml vegetable oil For the dressing, combine1/4 cup (60ml) water with all the ingredients, except the oil, in a blender and whiz, scraping down the sides occasionally, until finely chopped but not pureed. Gradually pour in the oil and whiz until combined. Season to taste and set aside until ready to use. Preheat a lightly greased chargrill pan or barbecue to high. Chargrill eggplant, turning frequently, for 40-45 minutes until the skin is crisp and…