delicious

FOR ONCE IN my professional life, I am lost for words. It’s so hard to know what to say. As we went to print for this issue, I decided to completely rewrite this letter as our world began changing by the hour. Each day brought devastating news from a

When it comes to cooking and eating with an Italian sensibility, Ragazzi’s Scott McComas Williams is a master. Pairing classic dishes (some with a twist) with the best regional wines is key, and here, the chef shows us how. SERVES 4-6 1/2 kohlrab

The Everleigh Bottling Co. has introduced a range of Happy Hour hampers to keep you from going stir crazy at home. Each bar-in-a-box comes stocked with single-serve bottled cocktails, glassware, garnishes and hand-cut ice. Simply twist, pour and serv

SERVES 4 Begin this recipe at least 1 day ahead. You will need a 1L glass jar. 3 young coconuts (substitute coconut water)1-2 probiotic capsules or 2 tbs water kefir grains (both from health food shops)11/2 tbs finely grated fresh turmeric or 11/

THERE IS SOMETHING about ragu that soothes the soul. It’s a dish that’s perfectly at home in different settings – from a casual weeknight dinner with friends, to a celebratory main course the whole family can dig into. Whatever the scene, a good ragu

THIS YEAR, ONE of Australia’s hottest talents, Louis Tikaram, joined Queensland’s State Judges for the 2020 delicious . Produce Awards – now in its 16th year. Tikaram took his place alongside other State judges, Darren Robertson, Adam Wolfers, Jake N

A: This is our dirty kebab! C: As the chef and the butcher growing up, this was a staple in our day-to-day diet. A: Absolutely. C: Where the kebab is now and where it’s come from is quite something. When I was younger it was the cheap peasant’s ch

SERVES 4-6 400g spaghetti1/2 cup (125ml) extra virgin olive oil5 garlic cloves, sliced1/2 tsp dried chilli flakes5 zucchinis, trimmed, thinly sliced1/3 cup (80ml) white wine800g clams (vongole), purged50g butter1/3 cup chopped flat-leaf parsley le

SERVES 6 1/4 cup (60ml) extra virgin olive oil100g speck, cut into thin batons2 leeks, finely sliced1/2 bunch thyme, leaves picked600g chicken thigh fillets, cut into 1cm strips2 cups (500ml) pure (thin) cream300g fresh ricotta300g rigatoni, cooke

I HAVE THIS love of fried chicken that borders on obsession. That moment when a perfectly fried bird has that crunch and is seasoned just right, the herbs and spices so perfectly balanced. It transports me – a moment of happiness in an otherwise madd

SHANE DELIA IS the king of meze. Before the recent nationwide restaurant closures, the chef’s Maha Bar (a play on the Arabic word marhaba, meaning ‘welcome’) was receiving praise for its dishes that perfectly pair with the bar’s extensive drinks list

SERVES 4-6 1kg roma tomatoes, scored with a cross on the top2 red capsicums (about 450g total), seeds removed, halved lengthwise1 red onion, halved1 tsp smoked paprika1 tsp fennel seeds, crushed2 tbs extra virgin olive oil, plus 1 tsp extra6 cups (

SIMPLE COOKING IS what I’ve always known and loved. It is the sort of food I grew up eating – thoughtful, considered and uncomplicated, in the best possible way. If we had good ingredients to begin with, little was needed to make a beautiful meal. Fo

IF THERE WAS ever a time for a slice of cake, this is it. In a climate where comfort is in short supply (along with some pantry staples more recently), the sweet ritual of baking provides solace. And that’s where Matt Moran comes in. “I love flourles

SERVES 6-8 90g walnuts, chopped2/3 cup (160g) brown sugar1/2 cup (75g) plain flour180g unsalted butter, softened150g caster sugar1 egg170g self-raising flour1/4 cup (90g) golden syrup5 plums, seeds removed, cut into 5mm slices Preheat oven to 180

In Georgia, visitors are considered gifts from God. Georgians call them okros stumrebi , or ‘golden guests’, and are the epicentre of each experierience in the ever-hospitable country. Nowhere is this reverence for hospitality more palpable than Tbil

PHOTOGRAPHY SARAH HEWER BORDERED BY AN ocean that feels untamed, and with stations and plantations stretching from the coast to the outback, the Gascoyne and neighbouring Murchison regions offer produce that makes West Australian menus sing. Our miss

1 Nestled in the heart of Tasmania’s UNESCO World Heritage Listed site lies the awe-inspiring Cradle Mountain Lodge (above and main), where a multi-stage $10 million upgrade is underway. The upgrade is expected to breathe new life into the iconic bou

THE GREEK ISLAND OF Mykonos is better known as a party paradise than an island of tradition. During the summer season, her bars and beaches heave with sun-seekers, and day-trippers roll off docked cruise ships like marbles, dispersing through the lab

From the rooftop bar of boutique Hu Hotel we see the mighty Mississippi River flow and the bones of Memphis. The hotel’s Lifestyle manager, Chad West, says with a Southern drawl that “Memphis is a city of serendipity” where spirited millennials are c

DELICIOUS. AND DRINKS go together like a martini and an olive. Or Champagne and fries. Or gin and tonic. You get the drift… Drinks are a natural part of the delicious . experience. Whether you’re eating in, and want the perfect drop to match with you

PERHAPS MORE THAN anywhere, we Australians love to share a drink. And because we so enjoy socialising, a celebratory toast, and the sound of ice against glass, we have an uncommon respect for the arts of winemaking, distilling and brewing. “It’s very

MB: I love takeaway food and matching drinks to it. It’s right in my strike zone. MW: I love sausage rolls. They’re a bit fatty, and the pastry can be a bit oily and buttery. You need acid balance in your stomach for these, so I’m going with sparkli

I LOVE A drink, and while there is nothing wrong with knocking the top off a stubby or opening a cheeky bottle of sauv blanc (no matter what the wine snobs say), I prefer the reliable consistency of spirits. The twang of a good G&T, the pleasure of a

EVERYONE SEEMS TO have one of those tequila-laced memories that left them in a less-than-joyful state the following day, often due to a last-minute decision to buy bottom-shelf shots when it really should have been hometime (guilty!). But the tequila