delicious October 2016

WHEN YOU THINK about our national anthem, which dates back to 1878, it could really be renamed Advance Australia Fare. There’s talk of golden soil being girt by sea, a land that abounds in nature’s gifts, and of beauty rich and rare. Each year as we wrap up the delicious . Produce Awards, I feel awed by these gifts from the land, dairy, paddock and sea. From the chefs who participate in the judging process, to the panel of experts who advise us, and ultimately the producers whose lovingly curated goods arrive in a constant stream from far and wide, we are a lucky country. Hence this issue is inspired by the best Oz has to offer, be it places, ingredients, regions, innovators and the chefs and foodies that make magic…

DELICIOUS. BAR FLY COME WITH US VIA FACEBOOK LIVE EACH FRIDAY AFTERNOON AS WE VISIT SOME OF THE COUNTRY’S BEST BARTENDERS AND FIND OUT WHAT THEY’RE DRINKING. THE PERFECT PRELUDE TO FRIDAY DRINKS. CHEERS! TRAVEL AUSTRALIANA We’ve got guides to the best places to eat, drink, stay and play from all around our beautiful Island, including features on some of Oz’s most outstanding producers. YOUR SUNDAY FIX delicious. on Sunday has launched within the new magazine Stellar inside The Sunday Mail, The Sunday Telegraph and The Sunday Herald Sun. Make sure you grab a copy for more simple weeknight recipes from your favourite contributors. MORE DELICIOUS., MORE OFTEN Sundays just got better with recipes from all our top contributors, including Shannon Bennett, Matt Moran, Silvia Colloca, Colin Fassnidge, Hayden Quinn and Matt Preston, plus much more! 6000 recipes from…

PHOTO OF THE MONTH #makeitdelicious Homemade gnocchi with ricotta and caramelised garlic & spinach pesto from the July issue (Faster food, p 68). Thanks for the recipe delicious . @castleonthemountain yes, chef! I have recently started to get more involved in the kitchen and it has become a passion to bake things for my husband and friends. The July 2016 issue was my first issue of delicious. and it has inspired me to try more difficult dishes. I can’t wait to try the maple macarons (On Trend, p 124)! Brooke Clifton bravo Congratulations on the July issue of delicious. It had the perfect range of recipes. I’m about to sit down with a coffee and browse the August issue. Looking forward, as usual, to trying some amazing new recipes. Denise Jepsen shake it up Oh my! The bruleed…

After a fabulous trip to beautiful sunny Thailand, I was a little sad to be coming back to the Melbourne chill. Feeling both inspired and slightly homesick for authentic Thai food, I was thrilled to see the recipe for Thai-style pork & rice stir-fry in the pages of my beloved August issue of delicious. (Valli’s Kitchen Diary, p 114). With nearly all the ingredients at hand and after a quick trip to the supermarket, it wasn’t long before I was cooking up a storm in the kitchen and produced a truly delicious and warming Thai dish. Thank you delicious. for never letting me down in the kitchen. Emma Madden ED’S NOTE: Congratulations, Emma! You’ve won a Scanpan 60th Anniversary Fry Pan valued at $269. This limited edition cookware will be…

“Nature comes alive in spring, so it’s the perfect time to gather good friends around a sunny table with fresh food and lively wines.” Ben Gould, Blind Corner winemaker and owner GARDEN PARTY BREEZY ALFRESCO Beetroot Nicoise salad, p 60 Blind Corner Cremant 2014 Buttermilk roast chicken with farro salad, p 68 Blind Corner Chenin Blanc 2016 Lemon barley icy poles, p 140 Blind Corner Petillant 2016 “Welcome the warmer weather with this gorgeous seafood spread, and leave room for dessert – this one screams of sunshine.” Samantha Jones, managing editor FUN IN THE SUN SPRING SEAFOOD Venetian-style mussels with pangrattato, p 89 Barbecued whole fish with lemongrass & turmeric, p 114 Passionfruit, bay & labneh slice, p 71 “There’s a real ‘Aussie’ bent to this menu, so I’d be looking to some sunshine-friendly, refreshing icon wines of Australia to go alongside, best drunk straight…

YOU’RE INVITED For one night only, party with Matt Preston and the delicious . family of chefs, writers and contributors Indulge in fabulous food from the chefs at Pier One Sydney Harbour Hotel Enjoy Dal Zotto wines, 4 Pines beer and cocktails from the Pimm’s bar Be the first to get your hands on our beautiful new cookbook, At Our Table COME HELP US blow out the candles! delicious . is turning 15 and we’re partying the only way we know how, by throwing a huge birthday bash with senior editor Matt Preston at Pier One Sydney Harbour Hotel. With glorious views of the Harbour Bridge and Walsh Bay as our backdrop, you’re invited to join us for a night to remember complete with oysters, delicious smoked meats from the Pier One food truck, Dal…