delicious August 2021
delicious. magazine celebrates good food and the people who produce it, from renowned international chefs and food-lovers around Australia. Inside each issue you’ll find achievable recipes that work every time, plus inspiration for foodie travel.
in questo numero
welcome
IT’S BEEN 12 months since we launched our inaugural ‘no waste’ issue and already much has changed. The zero-waste movement has gained momentum, as we all feel a sense of responsibility to do a better job of looking after our planet (and our budget). We know the statistics: if food waste was a country, it would be the third biggest emitter of greenhouse gases after the USA and China. On the flipside, one in nine people do not have enough to eat. It makes sense to change this. The world’s first permanent zero-waste cocktail bar, Re, opened not long ago in Sydney’s reenergised Eveleigh Precinct (next door to Kylie Kwong’s Lucky Kwong). It’s a unique concept with serious credentials yet no skimping on fun. There are wines made from banana skins…
talk to us
MOST-LIKED POST 1,209 likes, 28 comments Keep calm and curry on tonight with Helena Moursellas’ turmeric dahl with curry leaf flatbread. Find the recipe at delicious.com.au Recipe: @helena_marieee Photo: @chriscourt Styling: @kirstenljenkins #MAKEITDELICIOUS GOOD MORNING: The rain was pouring down and we had friends coming for lunch. The Scandi pavlova cake sounded like a perfect comfort food recipe! I didn’t have rectangle tins so I made it a round shape. The verdict? It’s a winner on taste, and was so easy to make, too. Thanks for brightening our wet and cold Sunday. Jan Auld THE WINNER IS… My husband has spent weeks in the hospital after a severe hand injury. Returning home yesterday after the long trip home from the hospital, it felt like such a treat that my June delicious. magazine had arrived and was waiting for me…
august menus
ULTIMATE BRUNCH Chive & smoked cheddar pancakes with maple-glazed bacon, p 109 Greek olive & herb shakshuka, p 118 Sour cream scones with mixed-citrus marmalade, p 101 “Is there any better meal than brunch? I think not. Equal parts indulgent and comforting, this generous spread will satisfy diehard gastronomes and simplicity-loving homebodies alike. Each brunch classic has a fun twist that’s guaranteed to spark conversation and plenty of recipe requests! Just add your squad, a little late-winter sunshine and you’re golden.”Rosemary Slade, delicious. Travel and News Editor WEEKEND SPREAD Roasted carrot dip with stale bread crostini, p 103 Petaluma White Label Pinot Gris Lamb b’stilla (Moroccan lamb pie) with raisin & caper salsa, p 18 Madam Sass Pinot Noir Soft-set baked custard with roasted whisky rhubarb, p 62 Yarra Burn Vintage Prosecco “Weekend entertaining is a great opportunity to try new food-and-wine…
out & about
“WE ARE SO PASSIONATE ABOUT THIS CAUSE AND THANK YOU SO MUCH FOR YOUR SUPPORT THIS MONTH.”– SAMANTHA JONES“DELICIOUS. VIBES COME FROM OUR FAMILY OF FRIENDS WHO ALWAYS SUPPORT WHAT WE DO, AND WE HAVE A CRACKING TIME.”– KERRIE McCALLUM Melbourne and Brisbane joined this year’s American Express delicious. Month Out, with VIP events at W Hotel Melbourne and The Calile in Fortitude Valley. PHOTOGRAPHY BOBBY REIN, HASHAM MCADAM…
in season
LAMB B’STILLA (MOROCCAN LAMB PIE) WITH RAISIN & CAPER SALSA SERVES 4-6 Begin this recipe at lesat 4 hours ahead. 1.8kg lamb shoulder, bone in 100ml extra virgin olive oil1 garlic bulb, cut in half1 onion, quartered2 celery stalks, cut into 3cm lengths1 carrot, cut into 3cm lengths4 cups (1L) beef stock12 sheets filo pastryClarified butter or ghee, melted, to brush FOR THE SALSA 180g golden raisins, finely chopped1 cup flat-leaf parsley leaves, finely chopped1 bird’s-eye chilli, finely chopped1 garlic clove, finely grated10 good-quality anchovy fillets, finely chopped80g salted capers, rinsed, finely choppedJuice of ½ lemon100ml extra virgin olive oil FOR THE HERB SALAD 1 bunch chives, cut into 2cm lengths1 bunch chervil, leaves picked1 bunch flat-leaf parsley, leaves picked1 cup bronze or regular fennel frondsJuice of ½ lemonExtra virgin olive oil, to finish Preheat oven to 160°C.…
market basket
LAMB “I don’t eat a lot of red meat at home but when I do, lamb is my go to. My favourite cut would have to be the neck, nothing beats it in terms of flavour, fat content and price point. It’s a really under-utilised cut that’s great for roasting, braising, soups, curries and casseroles – basically all the things you want to eat in winter!” TROUT “Trout is a really beautiful fish that we unfortunately don’t see a lot of on menus. Being an oily fish, it’s packed with flavour and lends itself to being cooked whole on the bone. I love stuffing trout with an aromatic, lemony, herby rice, wrapping in foil and baking in the oven for 15 minutes. It’s such a simple dinner.” STRAWBERRIES “Who doesn’t love beautifully sweet strawberries? A…
