delicious November 2016

THERE HAVE BEEN so many people over the years that have made delicious . what it is. The magazine has won many awards, and since it launched 15 years ago, has evolved into a successful brand that reaches Australians via many channels, every hour of every day. When people ask me to sum up delicious. , I always say it’s like the dinner party you don’t want to miss. There is, of course, incredible food and recipes by the country’s top chefs and cooks. There is also happiness, warmth, generosity, much to drink, a great deal of laughter and beautiful table settings. But it’s the people that make delicious . what it is. Each month delicious . brings together the most wonderful bunch of entertaining, curious, creative and quirky chefs, cooks,…

ENTERTAINING 101 15 of the ultimate cheat’s entertaining recipes, plus style tips for a spring garden soiree. WEEKLY MEAL PLANNERS Jump online every Monday for five quick, easy recipes to get you through the week. Enjoy meal plans from Silvia Colloca, Hayden Quinn, Shannon Bennett and more. GET SHOPPING! Christmas is sorted! For one night only, from midday to midnight on Wednesday, October 26, head online to the Biggest Online Shopping Night hosted by delicious. and access special offers and amazing discounts from all of our favourite retailers, including incredible savings from Le Creuset and Formaggi Ocello. Grab those credit cards! Visit: biggestonlineshoppingnight.com.au DIGITAL REVOLUTION Did you know delicious. is available each month on iPad and android tablet devices? With bonus content and recipes, plus Cook Mode for easy step-by-step cooking it makes the perfect addition to…

PHOTO OF THE MONTH #makeitdelicious Homemade sticky maple, sultana & pecan scrolls (April 16, p 112). Just in time for afternoon tea! @deliciousaus #makeitdelicious #bakingday @cathpkirwan on a roll 2016 has seen the creation of the Wagon Wheel slice (March, p 98), gin & tonic tart (May, p 85) and the chicken parmigiana soup (July, p 90). I cannot wait to see what amazing invention will be next. Thanks delicious. for helping us enjoy all our favourites in a different way. Tracey Tyrrell second shot Thank you so much for the La Dolce Vita recipes in the September issue. The tiramisu cheesecake (No Waste, p 122) was to die for and it was great to use up our used coffee grounds! Carrie Gardner having a ball My husband made Colin Fassnidge’s pork meatball saltimbocca (Meat Market, p 40).…

“Let the good times roll with fresh, vibrant, easy-drinking wine styles that not only enhance these dishes, but bring a great party atmosphere.” Mike Bennie, drinks writer ENTERTAINING DINNER PARTY Beef Wellingtonettes with quick pickled mushrooms, p 82 Yering Station Little Yering Pinot Noir 2015 (drink chilled) Spaghetti with rich tomato saffron sauce and seafood, p 110 Ngeringa Rosé 2015 Bourbon & brown butter mangomisu, p 92 Thomas Wines Six Degrees Semillon 2016 “Nothing says celebrate like a glass of bubbles! Kick off with this delicate citrus prosecco before moving on to a bitter-sweet savoury red that perfectly complements the lamb, and finish with an understated Italian white.” Michael Dal Zotto, Dal Zotto winemaker FINGER FOOD COCKTAIL AFFAIR Black sesame & salt grissini with beef carpaccio, p 63 Dal Zotto L’Immigrante Prosecco 2014 Lamb Gaytime pops, p 38 Dal Zotto Barbera 2015 Cocktail tostadas, p 84 Dal…

MENU Cypriot black olive scone; Taramosalata; Horiatiki salad; Miso falafel with toursi Oysters with Santorini vinegar; Kingfish pasto with olive oil, lemon juice and pink peppercorn; Battered mussels with skordalia; Grilled octopus with oregano Hellenic Hotel’s chicken from the rotisserie; Fava; Politiki salata; Patates tiganites Baklava choc top GET TO THE GREEK! You don’t want to miss this fabulous event, with food from renowned chef and MasterChef judge George Calombaris. Set in the gorgeous Hellenic Hotel in Williamstown, Melbourne, you will enjoy a four-course sharing-style menu, celebrating the beautiful flavours of Greece with the freshest produce – think contemporary takes on rich salty taramosalata, Horiatiki (Greek) salad, perfectly chargrilled octopus (as only the Greeks can do!) and the Hotel’s rotisserie chicken, the dish that’s fast becoming the must-eat. You can also indulge in matched wines…

Could there be a better way to enjoy beautiful food and wine than while soaking up the natural beauty of the Margaret River Region? We think not. Margaret River Gourmet Escape is a weekend of incredible produce and inspiring events, running from November 18-20. This year, the line-up includes culinary stars such as Nigella Lawson, Guillaume Brahimi and Frank Camorra, plus a very special Feast in the Forest in association with delicious. – enjoy lunch or dinner in the magnificent Karri Forest with, among others, our very own butcher Anthony Puharich and Darren Robertson of Three Blue Ducks manning the grill for a sensational meal. Tickets include entry to the fantastic Gourmet Village, where festival-goers can rub shoulders with some of the world’s best chefs and wine producers. You also…