Food & Wine

delicious August 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.

News Life Media Pty Limited
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6 Issues

in this issue

2 min.

ITALIANS DON’T DO things by halves serving sizes, hand gestures, families, revenge. The only things they do small are maybe coffee and cars. That knack for living large but remaining effortlessly stylish is what draws so many to the culture, and is certainly why the Italian issue remains our favourite, year in and out. As life comes full circle, and simplicity is seen as something beautiful, the Italian attitude to food makes so much sense. It is not a culture where fad diets fly, or where basic ingredients, such as oils, gluten or sugar, are labelled ‘bad’ – they’re just eaten in moderation. As generations of Italians have known, good ingredients and produce in season do not need to be complicated or bad for you, and there is something deeply comforting…

2 min.
talk to us

MAY’S MOST-LIKED POST 2046 likes, 54 comments We’re pretty sure this is the cake Burt Bacharach was talking about when he wrote ‘The Look of Love’. Find the recipe for @phoeberosewood’s toffee apple cake at delicious. com.au. Photo: @chriscourt Styling: @kirstenljenkins JOIN THE CLUB: My husband is a sports fanatic and only reads car magazines, but he found himself browsing the April 2019 issue and was super enthused! He made George Calombaris’ slow-cooked lamb shoulder (Greek Easter, p 66) and it worked out perfectly. Needless to say, you now have a new subscriber! Effie Bakkalis THE WINNER IS... Having been a long-time fan and subscriber of delicious. , only missing a few very early issues, I now have a large, treasured collection of the magazine. I’ve seen many changes in the pages, and how the…

1 min.
know your producer the long lunch

ENJOY AWARD-WINNING PRODUCE AT THE DOLPHIN ON THE EVE of the delicious. Harvey Norman Produce Awards, The Dolphin’s Dining Room in Sydney’s Surry Hills will host a feast featuring Australia’s most outstanding producers. Get a table for your very own sneak peek at the award-winning produce as chosen by our esteemed country-wide judging panel. Set inside The Dolphin’s buzzing Dining Room, the event will see executive chef, state judge, and delicious . contributor Monty Koludrovic showcase the cream of the crop of this year’s outstanding contenders – this is your chance to experience excellence from Australia’s best and to #knowyourproducer. With a welcome drink to kick things off, and good times from the delicious. crew, you’ll need to be quick to get your hands on tickets to this sought-after event. So don’t…

3 min.
know your producer

THE PRODUCER SOPHIE NICHOLS FOUNDER, LITTLEWOOD LAMB For Sophie Nichols, her product’s story is key. “We invite chefs to come out and see the animals grazing, so they can see the product from start to finish,” she says. After a decade working in hospitality, Nichols was inspired to “understand and break the gap between producer and chef” and, encouraged by her farming heritage, started Littlewood Lamb in Richmond, just north of Hobart. Nichols breeds a Southdown Merino cross, an ideal combination in Tasmania, and the care she shows her sheep at every step of the production process is what makes her stand out. “I weigh and handle the sheep myself, then transport them in my ute to a small family abattoir only 30 minutes away,” she says. “The short time on the road, with a…

6 min.
in season

RIBOLLITA SERVES 6-8 2 tbs extra virgin olive oil, plus extra to drizzle80g unsalted butter, chopped3 garlic cloves, crushed1 onion, finely chopped1 celery stalk, finely chopped1 carrot, finely chopped2 tbs finely chopped thyme, plus extra to serve2 tbs finely chopped flat-leaf parsley2 tbs finely chopped tarragon2 bay leaves250g dried cannellini beans, soaked overnight, drained8 cups (2L) chicken or vegetable stock2 x 400g cans crushed tomatoes1 bunch cavolo nero, stalks removed, roughly chopped4 thick slices sourdough, torn into chunks1/4 cup (20g) grated parmesan, plus extra to serve Heat the oil and butter in a large saucepan over high heat. Add garlic, onion, celery, carrot and half the herbs. Cook, stirring, for 3-4 minutes or until onion has softened. Add cannellini beans, stock and crushed tomatoes. Season and stir to combine. Bring to the boil,…

1 min.
down to a fine art

ON A COLD e vening in Melbourne, hours after the city’s urban workers have traipsed home, a scene worthy of an Italian film is unfolding in one building. Inside, waiters serve Negronis, video art is projected on walls, and revellers enjoy crayfish salad, gnocchi with wild boar and a slice of la dolce vita. “What is it?” asks a passerby on Spring Street, gazing in at the animated dining room. “It doesn’t have a name.” Di Stasio Citta doesn’t need one. Cafe Di Stasio, the Italian restaurant in St Kilda, opened a city branch earlier this year after 30 years at its beachside locale. Restaurateurs Rinaldo Di Stasio and Mallory Wall, who reside in the same modernist apartment block as the eatery, have taken to calling their new stomping ground the “Milan…