delicious9 min read
SALTY& SWEET
For chef Kimmy Gastmeier, baking is like magic. “When I learned to do bread, sourdough and wood-firing, I had that ‘aha’ moment – like, oh my god, this is it,” she says. “Having that living fermentation in my hands, all the work that went into the do
delicious6 min read
Easter Seafood
“This is a delicious and simple way to serve any fish raw – you don’t want flavours that are too overpowering. You can make the dressing in large batches and keep it in the fridge. Also, don’t be scared of having a go at slicing the crudo yourself. I
delicious1 min read
Travel + LUXURY
Discover… SOUTHERN OCEAN LODGE, KANGAROO ISLAND | THE LATEST TRAVELNEWS | SWIM WITH WHALE SHARKS AT NINGALOO | CRUISE THROUGH NORTHERN EUROPE| WHAT TO EAT, SEE AND DO IN BEAUNE, FRANCE ■
delicious7 min read
The northern Seas
“Look, another one!” Twelve heads turn in the hope of getting a glimpse of a whale, splashing in the surf on the starboard side. The Observation Lounge, with its cosy armchairs and large panoramic windows, has quickly become one of my favourite spots
delicious9 min read
Fudge
RECIPE NOTE: To make individual puddings like the ones on p 34, divide batter and topping between 4 ramekins and bake for 20 minutes. MAKES A 20CM SQUARE You’ll need a 20cm square cake pan and a sugar thermometer. 230g brown sugar⅓ cup (80ml) milk65g
delicious2 min read
Beaune — Burgundy
Food and Beverage Director at The Point Group, Alex Kirkwood recently returned to Beaune after a few years’ absence, and his love for this town at the centre of the Burgundy winemaking region has been well and truly reignited. What makes this locatio
delicious7 min read
In Season
“Lamb is extremely expensive back home, so lamb cutlets are a luxury. When eating cutlets, you know you’re celebrating.” “One of my memories of my dad is that he used to eat chilli like cucumbers. Zhoug was a condiment we always had in the fridge gro
delicious3 min read
Sweet Temptation
Who doesn’t love a good doughnut? So many countries have their own version, from churros and loukoumades to bomboloni, berliners and beignets – the love of doughnuts extends all over the world. So why not add a native Australian twist? I love making
delicious1 min read
Savour
SUNDAY LUNCH AT TORELLO FARM | SIX MIGHTY WAYS WITH MUSHROOMS | ALEX PRICHARD’S SEAFOOD FEAST | SPEND EASTER AT BABA’S PLACE | NATALIE PAULL RECIPES TO INSPIRE THE JOYFUL BAKER | IRRESISTIBLE SWEET & SALTY TREATS | SWEET BAKES WITH A WHISPER OF SPICE
delicious1 min read
SUBSCRIBE NOW & RECEIVE A SET OF 2 MINI COCOTTES
SUBSCRIBE NOW >>> VISIT MAGSONLINE.COM.AU/P/M2404DLC OR CALL 1300 656 933 AND QUOTE M2404DLC Already a subscriber? Simply extend your subscription to receive your bonus gift! Chasseur marks a century of culinary excellence with these exclusive mini c
delicious1 min read
Watch This space
It’s It’s here – the month you’ve you've been waiting for. We've We’ve partnered with our favourite venues across four states to curate an unmissable event series for the annual American Express delicious. Month Out. To find out more and secure your
delicious2 min read
Talking TABLES
Father-and-son team Maurice and Sylvester Terzini are making snacks the whole meal at their new Potts Point bar and eatery, Snack Kitchen. Go ahead and ruin your appetite with little bites like prosciutto and melon, fritto misto and Spanish tortilla,
delicious3 min read
How Can I Source Sustainable Seafood?
Despite the adage, there might not always be “plenty more fish in the sea”. But by choosing to purchase seafood that has been caught sustainably, you can help to ensure the long-term wellbeing of our oceans. This way, the seafood species that we know
delicious3 min read
All For the Best…
This recipe, adapted from Sweet by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Goh when she ran her cafe, the Mortar & Pestle, in Melbourne. Rather intimidatingly for her, the headline for the article was ‘World’s Best
delicious9 min read
A touch of SPICE
“A cake that has it all: sweet, sour, fluffy, sugar-crusted crunch and luxurious filling. And then the sponge! Sunshine gold to lift any mood. My secret is ground turmeric in the batter, offsetting the sweetness. The idea for the lemon mascarpone cen
delicious1 min read
delicious.MONTH OUT IS BACK MAY 1-31
A delicious month ofexclusive events, offers and experiences across four cities Event tickets on sale now. Turn the page for a teaser or visit DELICIOUS.COM.AU/DMO SUPPORTING PARTNERS: DailyTelegraph TheAdvertiser Herald Sun The Courier mail ■
delicious3 min read
According To Matt — Does Chocolate Really Go With Everything?
It’s time to talk chocolate. But let’s stay away from the usual debates about provenance, percentagesor whether white chocolate is actually chocolate, and talk about something useful. Like whether chocolate goes with everything. On the surface, my an
delicious2 min read
Delicious
EDITOR-IN-CHIEF Krysia Bonkowski CREATIVE DIRECTOR Hayley Incoll FOOD DIRECTOR Lucy Nunes Assistant Editor Corinne Parkes Chief Sub Editor Alison Turner Travel Editor Constantina Demos Editorial Coordinator Monika Hecimovic Senior Editor Matt Preston
delicious3 min read
Drinks
King and Godfree has further cemented its position as the reigning precinct of Melbourne’s Little Italy with the relaunch of rooftop bar Johnny’s Green Room. Under the warm glow of a custom Campari sign, there’s a cocktail list by Matthew Bax of the
delicious9 min read
Welcome to Baba’s Place
Standing in the alley outside Baba’s Place, we have to keep halting our interview as yet another Sydney Airport arrival roars overhead. Inner-west residents are well-accustomed to life under the flight path, and Jean-Paul (JP) El Tom and Alex Kelly d
delicious2 min read
A Bolt From The Blue
Set in a pocket of Victoria’s High Country, the Milawa Cheese Company has gifted Australia with its own icon: Milawa Blue. This banger was born in the late ’80s and was the love child of David Brown, his wife Annie and an old mate, Richard Thomas. Th
delicious1 min read
Easter Seafood —dine & Wine
Coral trout crudo with capers & verjuice vinaigrette, p 66 Somos Barbera Rosé 2022 (McLaren Vale, SA, $33) Pan-fried scallops with cafe de Paris butter, p 66 Cullen Dancing In The Sun Sauvignon Blanc Semillon Verdelho 2023 (Margaret River, WA, $32) R
delicious4 min read
Southern Ocean Lodge
On January 4, 2020, in the dark depths of the Black Summer, Australia awoke to images of one of our most revered hotels, reduced to a charred husk on a rise swept bare. Southern Ocean Lodge had been razed by fires that consumed almost half of Kangaro
delicious1 min read
Bits & BITES
After years of development, restaurateur Simon Gloftis believes he’s got the recipe of his new Burleigh Heads-made vegan butter down pat. Crafted using coconuts, macadamias and soy milk, you won’t believe Bu Deli is not… you know. budeli.world As hea
delicious7 min read
Mushroom
SERVES 6 (AS A SIDE) 300g enoki mushrooms100ml vegetable oil300g king oyster mushrooms, thickly sliced lengthways100g shiitake mushrooms, stems removed1 tbs sesame oil10cm piece (50g) fresh ginger, cut into matchsticks6 garlic cloves, thinly sliced15
delicious1 min read
Easter TREATS
CURATED BY REBECCA BUTTROSE: @rebecca_buttrose ■
delicious2 min read
Travel News
1. LEIGHTON HOUSE 1. Say hello to Tassie’s newest luxury farmstay. Located in the historic village of Evandale, Leighton House has breathed new life into an 1840s Georgian home with the addition of a new wing. An open-plan kitchen, living and dining,
delicious1 min read
Inbox
Follow us on social —@deliciousaus #makeitdelicious We turned Australia’s favourite biscuit into an Easter bakery treat. Presenting our Iced VoVo hot cross buns. Find the recipe and more sweet and savoury hot cross bun ideas at delicious.com.au RECIP
delicious3 min read
How To Spend Your Island Time
Sunset Food and Wine: Put this talented chef and gorgeous setting almost anywhere on mainland Australia, and you might need to book a table months in advance. Roll off the Penneshaw ferry and, 15 minutes later, you can be settled on the verandah here
delicious17 min read
Another Slice.
“If you ever see me at the supermarket, chances are I’ll have a caramel mud cake in my basket. It is my favourite mass-produced treat and resolutely non-guilty pleasure. Alas, so many attempts to re-create it left me disheartened – until I dabbled wi
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