delicious May 2022

AS THE DAYS turn cooler and we feel the impending chill of winter in the air, comfort becomes king. This issue, we’ve gone all out on dishes that will be the warming welcome when you get home – with an unmistakable uplifting delicious. twist, of course. There’s so much joy to be had in those slow-cooked, hearty meals that spend the day filling your kitchen with the scents of flavours soon to come, and our slow-cooked lamb and feta pie on the cover is no exception. Find it and more creative takes on everyone’s favourite carb, the potato, on p 72. Not all comfort food needs more than an hour to prepare. Take the dumpling recipes from p 64, which make use of store-bought varieties to keep it quick, but add flavour…

OUR MOST-LIKED POST 1,670 likes, 25 comments If you love scotch eggs, just wait until you try our easy peasy veg-friendly version. We’ve swapped out the usual sausage for a pea and parmesan coating and crispy panko crumb. Recipe: @aliceinframes Photography: @chriscourt Styling: @kirstenljenkins #MAKEITDELICIOUS WARM MEMORIES: My siblings and I have spent the last few months emptying our (Italian) parents’ home of over 60 years of memories – a task which was both difficult and sad. But the April edition of delicious. brought back such happy memories of the many lunches and dinners my Italian mother would prepare for her family and extended family. ‘Cucina povera’ is now a trendy term, but when we were growing up it was all we knew and we now appreciate it even more. Thank you for sharing…

THESE WINE PLANS WILL elevate your everyday mealtimes and make entertaining effortless. With a fantastic selection of wines, the Wine Plans include a range of varieties sure to excite all tastes and match any menu. You’ll also have access to our complimentary tasting notes, helping you decode each bottle and gain even more ideas for food and wine pairings. The best part? It’s just $195 for a case of 12 delectable drops, refreshed every quarter and delivered to your home. With no lock-in contract, our money-back guarantee and the ability to earn and use Qantas Points, you’ll get more out of your purchase every time! WINE MATCH: LANGE ESTATE TSR CABERNET SAUVIGNON 2020 This plush and elegant wine is full of ripe blueberry, cocoa and clove, with hints of gum leaf. The rich…

BARBECUED CABBAGE WITH MACADAMIAS AND CHICKEN FAT & FENNEL SAUCE SERVES 8 1 sugar loaf cabbage100g macadamias, toasted and chopped60g golden raisins CHICKEN FAT & FENNEL SAUCE 80g unsalted butter2 tbs extra virgin olive oil1 large fennel bulb, thinly sliced⅓ cup (80ml) verjus3 tsp tamari1 ½ tbs brown rice vinegar¼ cup (60ml) mirin15g shio kombu (seasoned seaweed, from Asian grocers)5g dashi granules (from Asian grocers)500g chicken skin½ tsp smoked sea salt flakes For the sauce, place butter and oil in a large saucepan over high heat and cook until foaming. Add fennel and verjus and cook for 12-14 minutes until reduced and caramelised. Add tamari, vinegar, mirin, kombu, dashi and 2 cups (500ml) water and simmer, stirring, over a medium heat for 30 minutes or until reduced by about half. Strain through a fine sieve,…

Macadamias are a native to Australia and are one of my favourite nuts to use. They are everywhere you go around the Byron Shire – there’s even a Macadamia Castle here! TOMATOES I love the tomatoes from Coopers Shoot – they are bursting with flavour. We barbecue them to make a seaweed and tomato broth that is the perfect marriage with crispy skinned coral trout. ORANGES Oranges can be found pretty much anywhere but when they are grown in the nutrient-dense soils of the Byron area and picked in peak season, they are a stunning example of how even the most regular fruit can still surprise and excite you! JERUSALEM ARTICHOKE I love the earthiness and adaptability of this root vegetable – they are the perfect flavour combination for a dessert that is both savoury and…

@beachbyronbay SOIL WOULDN’T BE a top consideration for most people moving somewhere new, but Alanna Sapwell isn’t most people. For the delicious. Produce Awards Unearthed Next-Gen Chef alumni, who has taken control of the Beach Byron Bay kitchen, this is where the inspiration starts. “Not only does Byron have such a strong sense of community but they also have incredible soil – what the farmers are growing with, and their greater ethos, really resonates with me as a chef,” Sapwell says. This serves as the starting point for her menu at Beach, where local, seasonal produce stars. “Our farmers put so much time, thought and effort into making sure these beautiful vegetables are grown in nutrient-dense soils – I don’t want to cover up or take away from that process by making my…