delicious December/January 2023

- Oysters with pomelo and kombu oil - Jatz with smoked butter and Olasagasti anchovy - Grilled Abrolhos Island scallops with preserved lemon butter Amrit Pinot Gris 2021 (Mornington Peninsula, Vic) Stracciatella with citrus and almonds Wildflower St Thomas Cherry Wild Ale (Marrickville, NSW) - Barbecue calamari with salmoriglio - Chargrilled greens with green chilli Foradori Lezèr 2018 (Trentino-Alto Adige, Italy) Chocolate mousse with salted caramel and mochi Eminence Pinot Meunier Pet Nat 2021 (King Valley, Vic)…

It’s the most wonderful time of the year. As anybody who knows me well will attest, I love Christmas. The lyrics of this lovely carol say it all: “There’ll be parties for hosting, marshmallows for toasting… There’ll be much mistletoeing and hearts will be glowing when loved ones are near.” How could anyone not feel abuzz at the joy and wonder of the festive season? It’s an entertainer’s dream, and I try to remember the pleasure in the moment when all the tasks and social engagements start to feel overwhelming. It’s easy to get caught up in the stress of constant Christmas cooking, but there are certainly ways to keep the pressure minimal, and it’s all in the preparation. Take it one day at a time. Plan ahead. Pick one or…

Follow us on social — @deliciousaus #makeitdelicious WHAT YOU’RE LOVING… 1,358 LIKES, 18 COMMENTS “Bright green, fresh and full of flavour, this is the perfect spring dish to share. The burrata acts as its own sauce when it’s burst in the centre, and adds a real luxury to this humble dish.” – Danny Corbett Recipe: @chef_dannycorbett Photo: @william_meppem Styling: @davidmorgan.co LETTER OF THE MONTH… Having recently lost my husband, I’ve been struggling to find the inspiration to prepare meals for myself and my two sons. Now, a few months on, I have begun to delve into my latest copies of delicious. again. Not only have I regained inspiration to cook lovely meals, but I now have a new repertoire of dishes that are enticing and always successful. Thank you so much for staying ahead of the food game and…

1 SQUASH “Squash was a late-in-life love for me – as a kid I refused to eat them. Now, I love how versatile they are. I like them just grilled with lemon and pepper, or used as a meat substitute in a vegetarian lasagne. Plus, they’re so rewarding to grow.” 2 CORN “Everyone loves corn, and it’s at its peak during summer. There are so many different ways to eat it – you can cut the kernels off and mix them through things, or barbecue it like I’ve done here. My homemade harissa complements the sweetness of corn with a beautiful peppery kick.” 3 YELLOW PEACHES “Since moving to the Barossa, I realised there are so many different types of peaches. I prefer the yellow ones. In the restaurant I use them in a refreshing…

“MY GO-TO FOR GIFTING IS ALWAYS SPECIAL GLASSWARE (FAZEEK OR MAISON BALZAC!), PLUS A UNIQUE PIECE OF CERAMICS. THE ROBERT GORDON X MOVIDA COLLECTION AND ALEX AND TRAHANAS' LATEST RANGE ARE BOTH DEFINITELY CATCHING MY EYE THIS SEASON.”— HAYLEY INCOLL, CREATIVE DIRECTOR…

“I’M LOVING THE BOOM OF REBORN RETRO MOTELS, AND THE FUN NEW MOTEL MOLLY ON NSW'S SOUTH COAST NAILS THE BRIEF. OF COURSE, A NEW SUMMER UNIFORM IS CALLED FOR…”— KRYSIA BONKOWSKI, EDITOR…