Food & Wine

delicious March 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.

News Life Media Pty Limited
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6 Issues

In this issue

2 min.

AS I WRITE this letter on the eve of the March issue going to print, it’s hard not to think about our friends, industry and fellow Australians affected nationally by the bushfire crisis across the Christmas and New Year period. I was saddened to read about the destruction of Southern Ocean Lodge on Kangaroo Island, a spot the delicious . team has visited several times over the years, most recently for the Lodge’s 10th anniversary. Owners James and Hayley Baillie have vowed to rebuild their flagship property and help support other local businesses, producers and suppliers as more than 40 per cent of the island was ravaged. The Baillies have requested we continue to support Kangaroo Island tourism as they recover. The Adelaide Hills wine region has been badly damaged, with…

2 min.
talk to us

#MAKEITDELICIOUS DECEMBER’S MOST-LIKED POST 2334 likes, 72 comments We’ve found the ultimate alternative to fruit cake –Porteño’s Basque goat’s cheesecake with baked peaches. Find the recipe at delicious.com.au. POUR A GLASS: I adore small bites and tall drinks, so the spritzes and dips feature (November 2019, p 82) of your jam-packed birthday issue was stellar! I also loved the great summer entertainment ideas. Thanks for being there all my adult life and for teaching me how to cook. Cheers to 18 more years! Karyn Reimann THE WINNER IS... Having recently retired, we have moved from Tassie to Queensland to enjoy the weather all year round. We sold or gave away most of our stuff, but had a very small, curated selection of our most beloved possessions sent up ahead of us. Heartbreakingly, the removalist van was…

2 min.

EDITOR-IN-CHIEF Kerrie McCallum EDITOR Samantha Jones CREATIVE DIRECTOR Hayley Incoll FOOD DIRECTOR Phoebe Wood EDITORIAL Chief Subeditor Michelle Oalin Subeditor Corinne Parkes Travel Editor Sonya Gellert Editorial Coordinator Millie Roberts ART Art Director Lauren de Sousa Style Editor Kirsten Jenkins FOOD Food Editor Dominic Smith Assistant Food Editor Helena Moursellas Food Enquiries askdelicious@news.com.au DIGITAL Digital Editor John Hannan Restaurant and News Editor Erina Starkey Digital and Motion Graphics Designer Katherine Gennusa Digital Producer Bella Nilsson Contributing Food Editor, Digital Warren Mendes Senior Editor Matt Preston Contributing Editors George Epaminondas, Kate Gibbs Contributors Jo Barrett, Mike Bennie, Silvia Colloca, Colin Fassnidge, Anthony Huckstep, Michael James, Melissa Leong, Hetty McKinnon, Yottam Ottolenghi, Anthony Puharich, Matt Stone, Emmaly Stewart, Ellie Studd, Sam Studd, Jordan Toft General Manager, NewsAmp Renee Sycamore Marketing Services and Integration Director Rebecca Sherrard NSW Marketing Services and Integration Managers, Food Melinda Deluca & Donna Hodges (02) 8045 4734 NSW Marketing Services and Integration Specialists, Food Pamela Jap, Anna Steele, Lucy Tootill…

2 min.

MEAT-FREE FEAST Buffalo mozzarella, beetroot, orange dressing, p 42 Geyer Wine Co Semillon 2017 (Barossa, $28) Roasted spiced brussels sprout and chickpea bowl with fennel salad, p 103 Chatto Mania Pinot Noir 2018 (Tasmania, $35) Comté, thyme & leek quiche, p 56 Eden Flo Gewurztraminer Riesling Pinot 2018 (Barossa, $28) “Meat-free doesn’t have to mean flavour-free, and, indeed, these dishes deliver complexity in the palate and general deliciousness. You’ll need fragrant and frisky aromatic white wines alongside fresh, bright and light reds that can handle a chill!” Mike Bennie, Drinks Writer FAST & FLAVOURSOME Chilli prawn and sesame fried rice, p 78 Baked pasta with cherry tomato sauce and ricotta, p 82 Chocolate, sour cherry & rye brownie cookie, p 110 “Spending my days cooking in the delicious . studio is a treat, but when I get home I look for fast dishes.…

8 min.
sydney’s most delicious month is here...

WELCOME WE’RE THRILLED TO present the inaugural American Express delicious. Month Out, in partnership with the City of Sydney, The Sunday Telegraph, The Daily Telegraph and The Fork. Watch Sydney come alive from March 1-31 with exclusive offers, discounts and experiences across the city. From bars to cafes, providores to pubs, retailers to distillers, through to the best of our fine diners, you’ll be able to taste the spirit of Sydney like never before. Across these six pages, you’ll find out about some of the exciting activity slated for the month ahead. Join us each Thursday at free pop-up precincts across the CBD, Surry Hills and Potts Point for drinks and DJs from 4-7pm. Or celebrate in your local suburb, because all of Sydney is getting involved! You can also join us for…

2 min.
best of the rest

TASTE OF ITALY ORMEGGIO AT THE SPIT Spread your wings and make a date at Alessandro Pavoni’s waterfront restaurant Ormeggio at The Spit. Get 50 per cent off the ‘Little Trip Through Italy’ degustation ($135 per person) or use the $67.50 discount towards the full ‘Trip Through Italy’ degustation menu. March 2-31. ON THE HAÜS BEERHAÜS Wander down to one of Sydney’s most vibrant dining precincts, The Streets of Barangaroo, and pull up a chair at Bavarian hotspot Beerhaüs. Order a main meal and get your first drink on the house. March 1-31. FULL MOON PARTY ICEBERGS DINING ROOM AND BAR Book your spot at this exclusive event at Bondi’s Icebergs Bar and watch the full moon rising over the Pacific Ocean. Pair this iconic view with food and wine from the producers of the Italian region of Lazio. Choose…