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delicious

December/January 2021
Magazine

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.

WELCOME

delicious. DRINKS DELIVERED

TO US

THE WINNER IS...

Delicious UK

SHINE BRIGHT

MENUS

IN SEASON • With a move to Byron Bay to head top eateries Harvest, Barrio and Sparrow Coffee, chef David Moyle is in for one hot summer. Here he tells us the ingredients he’s currently loving, and dishes to make the best produce shine.

SUNNY SIDE UP • The move to coastal Byron Bay sees former Franklin chef David Moyle explore new surrounds, a new flavour direction and a return to the simple life.

delicious. DRINKS DELIVERED • We have some good news! From this month, we don’t just have the food covered, we have the drinks to match. We’ve launched a wine club like no other and you can now get recommended wines delivered straight to your door.

Christmas GIFT GUIDE • Santa, take note! This collection of the finest festive offerings is the only one you’ll need to mark. From all-new gadgets to the most coveted homewares, we have your wish list sorted.

merry & BRIGHT • May all your Christmases be as sweet as these baked treats, dreamed up by Helena Moursellas who rolls, cuts and ices her way to festive cookies, shortbreads and biscotti. Whether for family and friends (or yourself!) they’re gifts that keep on giving.

THE CRITIC’S PICKS

THE COMIC’S WILDCARD

THE BIRD IS THE WORD • You know the festivities have begun when Mike Bennie and Merrick Watts discuss the top drinks that celebrate Christmas roasts, like this cranberry glazed turkey. It’s not long before the boys’ ideas – from fruity wines to a smoky mezcal – take flight.

BOTTOMS UP • We’re raising a toast to Yotam Ottolenghi’s brilliant lemon cake, which is guaranteed a spot at the Christmas table from here on in. It’s zesty, it’s sweet, it’s pure comfort and joy.

THE CHEF AND THE BUTCHER • Colin Fassnidge and Anthony Puharich are going all out this Christmas, bowing down to a regal roast that goes against tradition.

SWISS BLISS • Ellie and Sam Studd show how to complete the Christmas feast with a gratin starring heavenly Gruyère.

I LOVE... KEEPING IT REAL • Matt Preston’s perfect Christmas? Make it simple, plan ahead and keep an eye on that bird.

SAVOUR

THE NIGHT BEFORE CHRISTMAS • Before one of the biggest days of the year, Phoebe Wood delivers a Christmas Eve feast for the books. Roasts, sides and pies are filled with all-new stuffing and dressed with festive sauces. And the dessert is a jelly-and-sherbet number to make all your wishes come true.

’TIS THE SEASON… • …for serious snacking. Some of our favourite contributors come bearing gifts: their top festive eats with matching cocktails. From Jordan Toft’s prawn rolls and Silvia Colloca’s tomato focaccia, to Matt Moran’s ham-and-cheese bread and Monty Koludrovic’s hot chicken wings, you’re going to want unwrap, ASAP, and take a big bite.

Solid gold HITS • For a soiree to remember, Kirsten Jenkins looks to the glory days when prawn cocktails were king and vol-au-vents were in vogue. The ’80s are back with these updated favourites that once again smash the charts.

SEA CHANGE • While Rick Stein has swapped Australia’s sunny shores for his native Britain for the holidays, his love of summer seafood has him whipping up the entertainer’s menu of the season: cured salmon, spicy tuna tostadas and tempura oysters. And that’s just for starters.

WITH HEART • In her first cookbook, Always Add Lemon , chef Danielle Alvarez delivers inspired recipes for cooks who use food to discover the new, celebrate...


Expand title description text
Frequency: Every other month Pages: 196 Publisher: News Life Media Pty Limited Edition: December/January 2021

OverDrive Magazine

  • Release date: November 18, 2020

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

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.

WELCOME

delicious. DRINKS DELIVERED

TO US

THE WINNER IS...

Delicious UK

SHINE BRIGHT

MENUS

IN SEASON • With a move to Byron Bay to head top eateries Harvest, Barrio and Sparrow Coffee, chef David Moyle is in for one hot summer. Here he tells us the ingredients he’s currently loving, and dishes to make the best produce shine.

SUNNY SIDE UP • The move to coastal Byron Bay sees former Franklin chef David Moyle explore new surrounds, a new flavour direction and a return to the simple life.

delicious. DRINKS DELIVERED • We have some good news! From this month, we don’t just have the food covered, we have the drinks to match. We’ve launched a wine club like no other and you can now get recommended wines delivered straight to your door.

Christmas GIFT GUIDE • Santa, take note! This collection of the finest festive offerings is the only one you’ll need to mark. From all-new gadgets to the most coveted homewares, we have your wish list sorted.

merry & BRIGHT • May all your Christmases be as sweet as these baked treats, dreamed up by Helena Moursellas who rolls, cuts and ices her way to festive cookies, shortbreads and biscotti. Whether for family and friends (or yourself!) they’re gifts that keep on giving.

THE CRITIC’S PICKS

THE COMIC’S WILDCARD

THE BIRD IS THE WORD • You know the festivities have begun when Mike Bennie and Merrick Watts discuss the top drinks that celebrate Christmas roasts, like this cranberry glazed turkey. It’s not long before the boys’ ideas – from fruity wines to a smoky mezcal – take flight.

BOTTOMS UP • We’re raising a toast to Yotam Ottolenghi’s brilliant lemon cake, which is guaranteed a spot at the Christmas table from here on in. It’s zesty, it’s sweet, it’s pure comfort and joy.

THE CHEF AND THE BUTCHER • Colin Fassnidge and Anthony Puharich are going all out this Christmas, bowing down to a regal roast that goes against tradition.

SWISS BLISS • Ellie and Sam Studd show how to complete the Christmas feast with a gratin starring heavenly Gruyère.

I LOVE... KEEPING IT REAL • Matt Preston’s perfect Christmas? Make it simple, plan ahead and keep an eye on that bird.

SAVOUR

THE NIGHT BEFORE CHRISTMAS • Before one of the biggest days of the year, Phoebe Wood delivers a Christmas Eve feast for the books. Roasts, sides and pies are filled with all-new stuffing and dressed with festive sauces. And the dessert is a jelly-and-sherbet number to make all your wishes come true.

’TIS THE SEASON… • …for serious snacking. Some of our favourite contributors come bearing gifts: their top festive eats with matching cocktails. From Jordan Toft’s prawn rolls and Silvia Colloca’s tomato focaccia, to Matt Moran’s ham-and-cheese bread and Monty Koludrovic’s hot chicken wings, you’re going to want unwrap, ASAP, and take a big bite.

Solid gold HITS • For a soiree to remember, Kirsten Jenkins looks to the glory days when prawn cocktails were king and vol-au-vents were in vogue. The ’80s are back with these updated favourites that once again smash the charts.

SEA CHANGE • While Rick Stein has swapped Australia’s sunny shores for his native Britain for the holidays, his love of summer seafood has him whipping up the entertainer’s menu of the season: cured salmon, spicy tuna tostadas and tempura oysters. And that’s just for starters.

WITH HEART • In her first cookbook, Always Add Lemon , chef Danielle Alvarez delivers inspired recipes for cooks who use food to discover the new, celebrate...


Expand title description text