delicious December/January 2019

I’VE CONTEMPLATED TRYING to play it cool over the years and not publicly disclose my unbridled enthusiasm for Christmas. Sadly, one can get caught up in the ‘bah humbug’ brigade: those complaining clubs that group-share what a stressful hassle it is to talk about presents and pavlova. But I just can’t hold back my wildly overblown excitement, and I’ve given up trying. I start thinking about what I will cook and how I will decorate the house right back in October. I hassle the weary delicious. team about where our Christmas party will be, er, back in September. I demand that all Christmas layouts go up early and that staff wear Santa hats in videos. And I debate whether to leave walnuts, candy and shiny wrapped chocolates around in delicate bowls at…

1430 likes, 22 comments Brinner (breakfast for dinner) is totally a thing, especially when these crab & spinach wontons with ginger, black vinegar and hazelnut are on offer. Find the recipe from @bensearsishere in our October issue. Photo: @markroperphotography Styling: @kirstenljenkins LOCAL LOVE: I have just finished reading the September issue and I’m inspired! Having travelled the world and lived overseas for 10 years, I am so proud to be home in Australia again with all of these amazing places to visit and feast upon. My pin-up board is now full of new locations, new ingredients and new recipes to test on my unsuspecting family. I can’t wait! Thank you for the inspiration. Stacey Thompson BERRY GOOD : How appropriate was your No Waste challenge on strawberries in the October issue (p 29),…

I received my first copy of delicious. in August, and haven’t looked back. The Italian issue enticed me to cook from the moment I opened it, whisking me away to sunshine and salty water, with baby octopus and ‘nduja (Faster Food, p 102), to a farmhouse in Abruzzo with Silvia Colloca’s lasagne Teramane (p 117), then to a New York diner with Shannon Bennett’s meatballs in tomato sauce (p 88), which was as iconic as promised. What’s more, the delightful photos and unique styling had me hooked – I subscribed right away! So pleased I found you and can’t wait for more. Courtney Daniels ED’S NOTE: Congratulations, Courtney! You’ve won a Vitamix Ascent Series A3500I valued at $1495, as well as the cups and bowls kit and connect cup. Combining state-of-the-art…

LONG, LAZY LUNCH Salt & vinegar roast potatoes with bacon & dill butter, p 112 Borachio Pash Rash Pet Nat 2018 Brined roast turkey, p 98 Oiseau et Renard Riesling 2017 Gingerbread & cherry galette, p 147 Foradori Lezèr 2017 “This is a salty menu, which makes it perfect for light and fun booze. I’d start things off with a Regal Rogue Lively White spritz - maybe made with PD Prosecco. Then Borachio’s pet nat as a palate cleanser as the food is being served, moving on to the Oiseau et Renard riesling. It has heaps of acid and plenty of texture - great with food. I’d finish with a light, punchy red; something like the Foradori Lezèr. And if there was time, maybe Grifter Pale Ale (from a tin) to wrap things up.” Joel Amos, Founder drnks.com PARTY…

BRAISED BULLHORN PEPPERS, ANCHOVIES ON TOAST SERVES 6 9 bullhorn peppers1/2 cup (125ml) extra virgin olive oil, plus extra 2 tbs2 eschalots, thinly sliced3 garlic cloves, 2 thinly sliced, 1 halved 4 thyme sprigs1/2 tsp coriander seeds, toasted, lightly crushed 1 tsp drained baby capers2 tsp red wine vinegar6 thick slices sourdough45g good-quality anchovy fillets in oil, drained100g feta, crumbledBaby parsley leaves, to serve Preheat oven to 230°C (fan-forced). Grease a baking tray and line with baking paper. Rub peppers with 1 tbs oil and spread across prepared tray. Roast for 15 minutes or until peppers blister. Transfer to a bowl, reserving baking tray, cover with plastic wrap and stand for 20 minutes to cool slightly. Reduce the oven to 160°C. Peel peppers, discarding skin and seeds, and tear flesh into large strips. Return flesh to…

Calombaris rarely deviates from his game plan on arrival in a foreign city visiting produce markets, eating native specialties and sampling local wines are all mandatory. “Travel for me is all about food, front and centre,” says the chef luminary, MasterChef Australia judge and newly minted delicious. travel-editor-at-large. “I embrace where I am through the food and people, and allow that to inspire me.” For the exquisite recipes on these pages, the chef turned to his Hellenic heritage. Few individuals have done more than Calombaris to promote contemporary Greek fare in Australia, from the high-minded dining of The Press Club to the street bites of Jimmy Grants. Unsurprisingly, he often cooks Mediterranean-themed food at home. “At home we like tasty and healthy food,” he says. “We grill a lot and love lots…