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delicious

delicious July 2019

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.

:
Australia
言語:
English
出版社:
News Life Media Pty Limited
刊行頻度:
Bimonthly
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2
welcome

WHAT DOES COMFORT food mean to you? This was the pressing question on our minds as we prepared our heartiest issue of the year. Goodness combined with warmth, a sense of nostalgia that melts easily into happiness, but not necessarily ‘heavy’, as the plentiful use of plants and vegetables comes to the fore. Many old techniques are new again – slow cooking; a focus on seasonality; baking from scratch; bread, dough, puddings and cakes – which sees familiar flavours become something ‘wow’ with interesting fresh twists. It’s a sexy sort of soul food – humble and hearty but a little bit luxe. For Shannon Bennett, feeding a large family means dishing up soups that are good for the soul but substantial enough, and with a star ingredient, to be the main…

3
talk to us

APRIL’S MOST-LIKED POST 3116 likes, 97 comments We’re never one to tease but… you can find the recipe to our chocolate, caramel and malt cheesecake at delicious.com.au. Recipe: @phoeberosewood Photo: @chriscourt Styling: @kirstenljenkins APPLE OF MY EYE: My 12-year-old daughter and I love reading the magazine each month and planning new meals to cook together, with many recipes making it onto the dinner rotation. As soon as the May magazine arrived I knew the toffee apple cake with apple maple caramel (p 12) was the cake we had to make! This month, my parents celebrated their 40th wedding anniversary with cocktails and cake. They’ve retired to regional NSW to plant an heritage apple orchard, so this was perfect! Rosie Somers TAKES THE CAKE: I just thought I’d let you know I made the salted…

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july menus

PURE INDULGENCE Bacon & kimchi pot stickers, p 96 Fried chicken with Aussie truffle mash and gravy, p 26 Mac ‘n’ cheese lasagne, p 108 “This menu has not one, not two, but three of my favourite things: bacon, fried chicken and mac ’n’ cheese. Not only is this my ultimate trifecta of deliciousness, each dish has had a clever update that gives me something new to try this chilly season. Winning at winter!” Samantha Jones, Editor UNIQUE SWEETS Pumpkin & chocolate eclairs, p 62 2016 Cape Mentelle Cabernet Sauvignon Vegan poached rhubarb & orange self-saucing pudding, p 122 2016 Cape Mentelle Shiraz Brioche waffles with bacon, apple & walnut butter, p 99 2017 Cape Mentelle Chardonnay “My wife Sarah always comments that there is another stomach for dessert; it’s usually a celebration of the senses when we rarely indulge. Cab with chocolate…

1
delicious. dinners

JOIN DELICIOUS. AND Shane Delia to celebrate the opening of the celebrity chef’s latest Melbourne venture, Maha East. At this laid-back little sister to Delia’s renowned CBD fine diner, Maha, diners will be welcome to check out all the action in the semi-open kitchen. “The chefs will be very involved with the customers – they’ll be bringing food out,” says Delia. “It’s going to be a really honest approach.” And this is your chance to be one of the first to experience it. Delia’s renowned Middle Eastern flavours will be given a global twist on the night, showcasing what visitors to Maha East can expect from the newcomer. With Delia being joined by delicious. editor-in-chief Kerrie McCallum, and matching wines by Levantine Hill, this celebration of wonderful food is sure to be…

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menu

FIRST COURSE Fried bun, taramasalata, salmon caviar, dill Pickled carrots, turmeric, shallots, yoghurt Hummus, Persian saffron XO, our bread Cold cut white chicken, harissa, eggplant, spring onions, tahini Chemen-cured kingfish, kombu, pickled cucumber, urfa biber SECOND COURSE Conchiglie, torn chicken, cavolo nero, lardo, Aleppo pepper, preserved lemon Grass-fed Rangers Valley scotch fillet, olive oil whipped garlic, onions Burnt corn, salted ricotta, saffron, smoked almonds Aged Persian rice, toasted noodles, pickled raisins, baharat THIRD COURSE Peanut butter ‘baklava’, tahini caramel, chocolate ice cream…

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out & about

1. Naysla Edwards, Sally Paterson and Jenny Li at the delicious . reader dinner at Porteño. 2. delicious. editor-in-chief Kerrie McCallum with Porteño’s Ben Milgate (left) and Elvis Abrahanowicz. 3. Grilling over hot coals made for a spectacular sight. 4. The dining room is all set to serve Latin-American flavours. 5. Nancy Veart and Katie Houlihan. 6. Oliver Vickers-Price, Kate Clout and Martin Fraser. 7. Whole pig on the cross with woodfired tomato, pineapple and habanero salsa, Porteño brussels with guanciale and fried eggplant with spicy pork. 8. Pork and octopus terrine, green goddess dressing and crackling. 9. Elvis and Ben plate up their barbecued specialties. 10. Firedoor’s new menu features a decadent rum baba. 11. House-made burrata. 12. The Surry Hills restaurant gets ready to showcase its latest offerings.…