delicious September 2020

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.

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12 Números

en este número

2 min.

WE’RE IN A Mediterranean frame of mind. And not just because we’re craving carving out a spot of sand along the Amalfi Coast while the world is still mostly locked down. 2020 has to be the year where fad diets finally bit the dust, and tried-and-true methods of eating, such as the Mediterranean diet, prevailed. Through so much uncertainty, we’ve desired low-fuss, reliable eating, full of flavour, driven by what was in close proximity – good, local produce. No matter what trends come and go, the Mediterranean diet remains a pillar of delicious but healthful eating, and a model we can all relate to, or adapt. Olive oil, fresh vegetables, spices, seafood, wholegrains, a spot of quality cheese and meat, with carbs and wine allowed! There is a reason this style of…

1 min.
talk to us

JUNE’S MOST-LIKED POST 6644 likes, 361 comments When life gives you lemons, make this lemon curd tiramisu and invite us over to eat it. A dash of limoncello is the secret behind its sweet-sharp flavour, which helps to cut through the richness of mascarpone and cream. Recipe: @phoeberosewood WINNING TRIFECTA: Last year, my three special nieces gave me a delicious . subscription. I recently sent them a photo of my successful pork and fennel lasagne (May issue, p 57) and they immediately asked for the recipe! One lives in Indonesia, one in Australia and one in Spain. Phoebe Wood’s recipe is truly international. When delicious . began 18 years ago, I had given their mother, my beloved late sister, a subscription. Your magazine is a vital part of our family. Carol Horton THE WINNER IS... Recent…

1 min.
delicious uk

EDITORIAL DIRECTOR Kerrie McCallum EDITOR Samantha Jones CREATIVE DIRECTOR Hayley Incoll EDITORIAL Chief Subeditor Michelle Oalin Subeditor Corinne Parkes Travel Editor Sonya Gellert Travel and News Editor (maternity leave cover) Rosemary Slade Editorial Coordinator/Producer Millie Roberts ART Art Director Lauren de Sousa Style Editor Kirsten Jenkins FOOD Food Editor Dominic Smith Assistant Food Editor Helena Moursellas Food Enquiries DIGITAL Digital Director John Hannan Restaurant and News Editor Erina Starkey Senior Digital Producer Bella Nilsson Contributing Food Editor, Digital Warren Mendes Senior Editor Matt Preston Contributing Editor Kate Gibbs Contributors Simon Bajada, Georgia Bateman, Mike Bennie, Silvia Colloca, Annie Conley, Colin Fassnidge, Jane Lawson, Skye McAlpine, Yotam Ottolenghi, Alessandro Pavoni, Anthony Puharich, Michael Rantissi, Rick Stein, Ellie Studd, Sam Studd, Larissa Takchi, Tom Walton, Merrick Watts, Simon Zalloua NSW Network Partnerships Director Cody Pearson NSW Network Partnerships Managers Donna Hodges, Melanie Giordano NSW Network Partnership Specialists Maria Pamela Jap, Anna Steele, Lucy Tootill (02)…

1 min.
september menus

SPRING FLAVOURS Zucchini blossom & Taleggio galette, p 102 2016 Wallcliffe White Barrel Fermented Sauvignon Blanc Semillon Roasted lamb leg with lemon, olive and spring veg, p 38 2017 Trinders Cabernet Merlot Vanilla panna cotta with strawberry granita, p 14 2017 Estate Rosé “The acid in our Wallcliffe white is perfect for enhancing the zucchini and cutting through the Taleggio, while the rich palate melds well with the galette crust. Our Trinders Cab Merlot was built for lamb, highlighting that gamey richness and teasing out the savoury notes of the wine with the lemon and umami character of the olives. There is an abundance of juicy strawberry and watermelon in our rosé, that the granita will enhance, and the milky panna cotta will draw out the richness.” Ben Cane, Wine Maker, Cape Mentelle SPICED COMFORT Harissa ‘saganaki’…

6 min.
in season

PRAWN, ZUCCHINI FLOWERS & SAFFRON RISOTTO SERVES 4 1 pinch saffron threads2 tbs extra virgin olive oil100g unsalted butter4 eschalots, finely chopped2 garlic cloves, crushed400g carnaroli rice3/4 cup (180ml) dry white wine6 zucchini flowers, stamen removed, stems thinly sliced, flowers halved lengthwise6 cups (1.5L) prawn stock24 medium green king prawns, peeled (shells and heads reserved for stock), deveined, halved lengthwise1/4 bunch flat-leaf parsley, leaves chopped, stalks reserved for stock, extra leaves to serve PRAWN STOCK (MAKES APPROX. 6 CUPS – 1.5L)2 tbs extra virgin olive oil1kg reserved prawn shells and heads1 each roughly chopped white onion, carrot, leek, celery stalk and tomatoReserved parsley stalks For the prawn stock, place oil in a large heavy-based saucepan over high heat. Add prawn shells and heads, and cook, stirring and breaking them up in the pan, for 5-6…

3 min.
port of call

MARKET BASKET ZUCCHINI FLOWERS “I love zucchini flowers because they are so delicate and ephemeral. As soon as you buy them, you really need to cook them and eat them that same day, they can go downhill very quickly. You can cook them a few different ways, but I like them best deep-fried. They can be stuffed with just about anything, but I like to fill them with cheese.” STRAWBERRIES “Strawberries are known for being sweet, but I really love the acidity they can bring to a dish. The best way to eat them is fresh. I like to cut them in quarters and toss them together with an aged balsamic vinegar and some torn basil leaves.” MUSSELS “Mussels have to be one of my favourite ingredients in the world. For me, it’s the flavour of the…