delicious March 2022

AS I SIT HERE WRITING THIS LETTER TO YOU, I am celebrating a decade of living in this wonderful country that I now call home. Aside from the weather (I hail from the UK, so the sunshine will forever delight me), what led me to fall in love with Australia is the people, who I have found so brilliantly balance the expectations of daily life with making time for leisure. This year hasn’t quite kicked off as we had all hoped, and with that in mind, we feel it’s time to turn up the volume on leisure and make daily life a little easier. This issue embodies that message, with recipes that require less prep and less washing up, but promise to deliver flavour in spades. For midweek magic, Olivia Andrews’…

OUR MOST-LIKED POST 3,011 likes, 82 comments Do you like pina coladas? Then you’re going to love this pina colada cocktail-inspired bombe alaska. Find the recipe at delicious.com.au now! Recipe: @geodoes Photo: @bendearnley Styling: @kirstenljenkins #MAKEITDELICIOUS NEW BESTIES: My best friend Grace and I are new to delicious. and were amazed by the wonderfully creative yet very accessible recipes in the February edition. We made the cover recipe, the mango yoghurt cheesecake, to celebrate a small family gathering in these challenging Covid times. My husband had not seen his sister for some time, and we finally got to enjoy a meal with them, the climax being the cheesecake. It turned out fabulously: it was yummy, fresh, gluten-free, easy to follow and so tasty! Everyone loved it and wanted the recipe. This gorgeous cheesecake turned…

TASTE OF AUTUMN BFF (AKA: bread, figs, funk) salad, p 94 Yalumba The Virgilius Viognier 2018 Braised beef shin & porcini pasta bake, p 104 Yalumba Paradox Shiraz 2017 Apple, brown butter & Frangelico crumble, p 120 Yalumba Botrytis Viognier 2020 “This salad starter needs a wine that can stand up to, but also complement, the complex flavours, and The Virgilius Viognier is up for the job. For the hearty main, the Yalumba Paradox has a vibrancy that will complement the richness but keep your palate refreshed. And when it comes to dessert, the wine should always be sweeter than the dessert – this botrytis will make the crumble pop!”Jess Hill-Smith, Yalumba winemaker VEG ENTERTAINING Charred green & gold zucchini salad with a mint bread dressing, p 98 Moroccan roast carrot soup with spiced couscous and labneh, p 80 Macadamia &…

Prefer all red or all white wines? Try our delicious. Red Dozen or White Dozen Wine Plans! WINE MATCH: BODEGA CATENA ZAPATA ALAMOS MALBEC 2020 With ripe plum flavours and a silky texture, this Argentinian wine is the perfect companion for meatier dishes. Pair this drop with our rib-eye with chimichurri (for the recipe, visit delicious.com.au). OUR WINE PLANS WILL elevate home entertaining and broaden your palate. Curated by the team at Qantas Wine, and designed to match perfectly with recipes in this month’s magazine, these Wine Plans will transform your midweek mealtimes and make throwing parties for any occasion effortless. With a perfect mix of red, white, rosé and sparkling, there’s something to match any menu. You’ll also have access to our complimentary tasting notes, helping you decode each bottle and providing…

“YOU CAN DO THESE SKEWERS ON A FLAT GRILL OR BARBECUE, OR THEY WOULD WORK WELL OVER COALS TOO – JUST BE SURE TO SOAK THE SKEWERS FIRST OR, EVEN BETTER, USE METAL YAKITORI-STYLE ONES.” @bigcatdiaries FRIED QUAIL, MORCILLA SPICE, PICKLED APPLE SERVES 4 “We serve half a bird per person as part of a tapas-style meal, but would recommend one and a half quails per person as a racione (a portion).” Begin this recipe at least 3 hours ahead. 6 jumbo quails, butterflied50g table salt2 tsp smoked paprika1 tsp hot paprika½ tsp each onion powder, ground white pepper and dried oreganoPinch each of ground nutmeg, cloves and cinnamon1 cup (280g) Greek-style yoghurtVegetable oil, to deep-fry75g rice flour ½ cup (75g) plain flour½ cup (75g) cornflour½ cup (75g) potato flour PICKLED APPLE 100ml white vinegar100g caster sugar2 Granny Smith…

PEARS I always look forward to summer ending and autumn starting because that means pear season is upon us. Different types of pears will become available as the season goes on so it’s fun to follow them. SNAPPER Being from Geelong, I’ve been eating whole-roasted and barbecued snapper my whole life, but it has only been in the last few years that I’ve realised its amazing quality as a raw product. Escalivada is a classic Catalan side dish for roasted meats, particularly fish. It’s a wonderful accompaniment to a whole roast snapper, for example. It consists of smoky roasted red capsicum and eggplants, which are both amazing at the back end of summer, around March. POTATO (ANDEAN SUNRISE) I only came across Andean sunrise potatoes a couple of years ago when we opened Ragazzi and…