delicious October 2022

LIFE HEATS UP at this time of year, literally as well as figuratively. Our calendars get more crowded as spring merges with summer, and the Australian entertaining season comes alive. We’re looking for fast solutions for nourishing feeds, and quick hacks, cheats and tricks for bang-it-together entertaining. Got a cake stall or birthday celebration that’s crept up on you? Or an impromptu barbecue to bring a plate for? Perhaps you just want some excellent but easy dinner ideas to brighten up your working week. Our fast and fabulous issue delivers all that and more. One person who knows how to throw a quick (pizza) party together with easy elegance is Silvia Colloca. Our long-time contributor pulls together a fast spread to please all ages from p 56. We’ve also got midweek…

#MAKEITDELICIOUS OUR MOST-LIKED POST 1324 likes, 13 comments Citrus is a perfect full-flavoured seasonal ingredient, and can be used throughout a variety of dishes. We let lemon be the star of the show in this tasty tart with preserved cream. Find the recipe at delicious.com.au Recipe: @jobarrett Photography: @chriscourt Styling: @davidmorgan.co DESSERT SHOWSTOPPER: Entertaining with a group of friends was an absolute hit when I served dessert – tiramisu semifreddo from delicious. July 2022. The layering presentation looked amazing, the recipe was easy to follow and the flavours and taste were such a great combination. Shaneen Tinning WORTH THE WAIT: Every year I look forward to the delicious. Italian edition (July 2022) turning up in our wintery months, packed with comforting pasta recipes new and old to devour. That’s amore! Rebecca Donovan A RISOTTO RUBY: The…

“WE HAVE A CLASSIC BRAND. BUT DINERS ALSO WANT NEW THINGS. WE TAKE CLASSIC ITALIAN RECIPES AND PUT A ‘DOLPHIN’ SPIN ON THEM.” @corbett85 PAPPARDELLE AL SUGO TONNATO SERVES 4 “This fresh egg pasta is made like a traditional carbonara, rich, creamy and very luxe but with a unique twist of tonnato sauce and finished with chives.” 1 tbs olive oil⅓ cup (65g) capers, drained, rinsed480g fresh pappardelle80g guanciale, thinly sliced100ml double cream2 bunches chives, very finely chopped TONNATO SAUCE 2 anchovy fillets, plus 1 tsp oil from the tin150g can line-caught tuna in oil, drained1 small garlic clove, peeledZest and juice of ½ lemon2 egg yolks1 tsp Dijon mustard100ml olive oil For the tonnato sauce, whiz anchovy fillets and oil, tuna, garlic, lemon zest and juice, egg yolks and mustard in a blender until smooth. With the…

SPRING CHIVES Chives grown in the slightly cooler months of spring have the strongest flavour – they don’t like the heat! I think chives are an underused herb, especially since they can add so much to a dish – look, colour and flavour. FRESH BABY PEAS Springtime is all about fresh green peas for me! They are slightly smaller and sweet at this time of year, and have a beautiful grassy note to them. Podded or not, they are great with just some olive oil, salt and splash of lemon. OCTOPUS Octopus is so delicious when cooked right. We always source ours from Western Australia where it’s in abundance and ethically caught. They are available all year round, however the wild-caught octopus is perfect as the waters warm up in the springtime. CHERRIES Cherries are great from…

@corbett85 ASK DANNY CORBETT about the essence of The Dolphin Hotel, and his answer is simple: good food and good times. It’s an ethos that has made this three-levelled Surry Hills institution a strong favourite for many years – for diners and Corbett alike. “I find The Dolphin so easy to work at because the team and customers are really engaging,” the chef says. “We have a very solid core offering in regards to food and also a classic brand that’s fun to follow. But diners also want new things. We take classic Italian recipes and put a ‘Dolphin’ spin on them. Sometimes it’s about keeping things old school, sometimes it’s about being new, inventive and fun. Everything works together.“ Having taken the reins of The Dolphin kitchen as part of his remit…

@erinastarkey PERKS AT THE PARK Join the cavalcade at Moonee Ponds’ sprawling new corner cafe, Convoy, positioned opposite Melbourne’s Queens Park. A sunny deck and garden provide the perfect spot for sampling the brunch-friendly menu, which includes cinnamon scroll pancakes and a steak frites roll. Early morning joggers can swing by the takeaway window for a house blend coffee and sandwich to go. TABLE TALK 1 It's a remix! Matt Moran has replaced Bea at Barangaroo House with new restaurant and vinyl bar Rekodo. Head chef Patrick McDermott has put together a finely-tuned menu of Japanese food and drinks, with hits like the DIV temaki hand rolls and fontina cheese taiyaki waffles. Transition smoothly through to dessert with bruleed mango nigiri sushi. Dishes will be served up alongside a specially curated playlist, amplified through…