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deliciousdelicious

delicious November 2018

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.

Country:
Australia
Language:
English
Publisher:
News Life Media Pty Limited
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6 Issues

IN THIS ISSUE

access_time3 min.
welcome

WHAT MAKES A GREAT PARTY? As a party-thrower, party-goer and party-lover of epic proportions, it starts with an intriguing, entertaining and unexpected guest list (and please don’t tell me you’re having an early night), before segueing to Champagne and my everything-old-is-new favourite, the punch bowl. It also means mastering the art of a great grazing platter (in the age of Instagram, known as an ‘uber’ platter), which you’ll find on page 78 courtesy of our very own Phoebe Wood and Kirsten Jenkins. There’s more to the platter than meets the eye these days, and while there are plenty of hacks and cheats for the time-poor, there is also a return to building the elements from scratch with clever use-it-up techniques, be it chutneys, cheeses, breads, spiced nuts or terrines. As for…

access_time1 min.
november menus

SEAFOOD FLAVOURS Seared king prawns with fresh lime pickle, p 21 Voyager Estate Sauvignon Blanc Semillon 2017 Ensenada fish tacos with chilli and coriander, p 74 Voyager Estate Chenin Blanc 2017 Oysters with pink grapefruit granita and pickled eschalot, p 86 Voyager Estate Project Sparkling Chenin Blanc 2018 “Margaret River boasts a maritime climate, with warm, dry days producing fruit intensity in our grapes and cooling sea breezes maintaining freshness. Thus our wines are perfect with seafood. Concentrated aromatics balance the intense flavours in the dishes, while acid and sometimes saline elements in the food highlight the wines’ fruitiness.” Santiago Fernandez, Head Chef, Voyager Estate Margaret River FAST AND FIERY Sweet corn soup, p 98 Ngeringa Uncultured Pet Nat 2017 (Adelaide Hills, SA, $29) Turmeric chicken thighs, p 108 Lucy M Pinot Blanc 2018 (Adelaide Hills, SA, $33) Spiced…

access_time2 min.
talk to us

1626 likes, 22 comments If you’ve always thought the best part of a potato was the flesh, think again. As @monty_koludrovic proves, when it comes to our favourite carb it’s all about the skin. Don’t believe us? Just take a look at this recipe for potato skins, avocado and smoked salmon pearls from our September issue. Enough said. INSPIRED COOKING: I won a copy of the August 2018 edition of delicious. and, boy, were my eyes opened! What wonderful recipes, and most fairly easy to follow. I am over 70 and live alone so don’t usually do ‘fancy’ cooking, but I am about to try some of Shannon Bennett’s Mambo Italiano (p 84). Thank you for encouraging me to be more adventurous with my cooking. Elizabeth Hoffmann TEEN PICK: After finally finding a…

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the winner is...

I arrived in Melbourne on June 1st – first day of winter. So there I was, freezing and missing a very warm England. I had no cookbooks, no pots, no pans, no mixer, no glasses for my gin, and no idea what I was going to cook. I also gave up a 10-year subscription to a very popular UK-based food magazine. What was I going to cook? More importantly, what was I going to eat? My recipe collection now consists of three issues of delicious. magazine, and it’s safe to say I have smashed it. Thank you for saving this foodie from eating takeaway every night. What a fantastic publication – my subscription order is on its way. Safe to say this is my new bible. Paul Dunn ED’S NOTE: Congratulations,…

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the icon series iconic chefs, iconic dishes, iconic venues

THE ORIGINAL BANNISTERS has been wowing visitors to Mollymook on the NSW south coast for almost 10 years. Now, Rick and Sarah Stein are heading north and opening a second signature restaurant overlooking the pristine blue waters of Port Stephens Bay – and you’re invited to be among the first lucky guests to enjoy dinner at the new venue. Set on Soldiers Point peninsula within the peaceful seclusion of a 98,000-hectare marine park, there can be few finer spots to enjoy Rick’s classic cooking. On the day, you’ll enjoy a wonderful four-course menu by Rick and head chef Mitchell Turner, designed to showcase the region’s best seafood, with matching Brokenwood Wines. “We can’t wait to see you enjoying platters of local oysters and prawns on the deck,” say Rick and Sarah. Don’t…

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out & about

DELICIOUS. READER EVENT @ QUAY “THE BARRAMUNDI WE USED TONIGHT IS CAUGHT WILD IN THE NT, BUT WE HAVE TO CATCH IT BEFORE THE CROCS!” – PETER GILMORE DELICIOUS. READER EVENT @ HARVEST “LOVED OUR CHEF & BUTCHER EVENT AT HARVEST, MY FAVOURITE PLACE IN BYRON BAY.” – ANTHONY PUHARICH DELICIOUS. @ HAMILTON ISLAND “To see Firedoor transported from Surry Hills to the shores of qualia’s Pebble Beach for the launch of Hamilton Island Race Week was an epic treat. Guests gathered around the fire pit watching Lennox Hastie in action; for starters he used the 300 kilos of crab he caught with delicious. Produce Awards gold medallist Matt Vickers earlier in the day.” – KERRIE McCALLUM QUAY PHOTOGRAPHY CAROLINE MCCREDIEHARVEST PHOTOGRAPHY SAVANNAH VAN DER NIETHAMILTON ISLAND PHOTOGRAPHY ELISE HASSEY…

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