delicious

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

AMERICAN EXPRESS DELICIOUS. MONTH OUT

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delicious.

MAY MENUS

HOW SWEET IT IS… • to be served something as luscious as Darren Robertson’s berry jam and honey cobbler. The jammy filling is made richer with honey and citrus, and topped with cream, it’s a dessert that delivers.

IN SEASON • From roasting grapes and using up a whole cauliflower, to making the most of mushrooms and preserving citrus, these recipes by Cornersmith's Alex Elliott-Howery and Jaimee Edwards are ones to savour year round.

FOR KEEPS • Good produce is too good to go to waste, say Alex Elliott-Howery and Jaimee Edwards, who show how to shift your thinking when it comes to surplus fruit and veg.

MARKET BASKET

TABLETALK

INSIDER NEWS • Hot tables, lust-have products, the latest news, trends & more. Edited by Erina Starkey

A STAR IS BORN • The curtain has lifted at a new restaurant and cocktail lounge in Sydney’s Glebe. With a superb cast and a number of standout performances, the stage is set for a great night out, writes Erina Starkey .

3 OF A KIND • Hot tables, the latest wine bars and where to book your next night out.

TOP OF THE RANGE • For Tathra Place Free Range, winner of the 2020 delicious . Harvey Norman Produce Awards Next-Gen Producer, getting back to nature is just the beginning.

delicious. PRODUCE AWARDS 2021

THE CRITIC’S PICKS

THE COMIC’S WILDCARD

BOTTLE IT UP • Mike Bennie and Merrick Watts get throrough with their picks for this month’s dish: lamb shank pappardelle. From traditional reds and dark beer, to wildcard gin and pre-mixed drinks, every drop is considered for this hearty slow-cooked recipe.

THE CHEF AND THE BUTCHER • Colin Fassnidge and Anthony Puharich tell a tail of flavour, spice and an underrated cut of meat that’s the hero of this braised bowl.

A LITTLE CRUSH • Low-maintenance, comforting and very good looking – with everything it has to offer, you’ll fall for Yotam Ottolenghi’s crumble. A bowlful of berries, sweet and spiced, served with a drizzle of cream is all you need to bring the cosy feels.

SLOW & STEADY • The magic of cheese-making lies in the process, say Ellie and Sam Studd, who take their time with a luxurious French onion soup complete with cheesy, toasty topping.

I LOVE... TAKING IT SLOW • Matt Preston says low and slow is the way to go in the kitchen if you want the best-tasting results.

SAVOUR

family AFFAIR • Home is where the heart is for renowned pastry chef Anna Polyviou. Here, she invites us into her family kitchen where she and her mum, Eugina, cook up a classic Greek feast for two very special occasions – Mother’s Day and Greek Easter.

SET THE SCENE

HEAT of the MOMENT • Matt Moran warms things up with a collection of curries inspired by flavours from around the globe. His hot takes on green curry, rendang and chicken tikka have all the spice you need for a dinner spread that’s out of this world.

POTS OF GOLD • Cooler weather calls for the warmth of a slow-cooked dish, says Dominic Smith , who has seven cosy recipes you can throw in your genius slow cooker or braise in one pot. Whichever one you choose, you’re in for pure comfort.

Living on the VEG • Taking cold-weather classics like ragu, curry and cottage pie, Phoebe Wood shares slow-cooked recipes that see vegies, legumes and greens take over from traditional meaty ingredients. These vegetarian dishes are just as warm, just as tasty and every bit the welcome...