NEWYEAR,NEWFLAVOURS:I’msoblessedtolive
withmyfamilyin sucha diverseandembracingcountry.My
parentseagerlytrynewcuisinesandculturalcelebrations.
I, too,havea greatloveforcooking(andeating)newfoods
- andscrapbookingmyfaves!ChineseNewYearis suchfun,
andI lovethedelicious.take(February2019)onsucha wondrous
celebration.KazReimann
DESIGNDELIGHT:Congratulationstothedelicious.
photographersandartisticteamforpresentinguswithoutstanding
foodphotographythatelevatesa recipefroma listofingredients
tosomethinginspirational.Thevibrantcoloursandframingseduce
thereadertojointheculinaryjourneyeachissue.I particularly
TO US
FEBRUARY’SMOST-LIKEDPOST
Youcertainlywon’tfind
yourselfboredin
Singaporewiththislistto
hand.Searchdelicious.com.au
forthe‘30bestthingstodoin
Singapore’– fromexploring
theworld’sbestbars(like
@atlasbarsgpicturedhere)
tosleepingin a hanging
gardenorexperiencinga
nightatthefamoushawker
markets.#delicioustravel
Photo:EKYapandAtlas#MAKEITDELICIOUS
3178 likes, 162 comments
Send your emails to [email protected] or write to us at Locked Bag 5030, Alexandria, NSW 2015.
delicious.reserves the right to edit reader letters, posts and comments.
THEWINNER IS...
Sundayis mydayfor cooking at home: I like to prepare something special for my
wifetostarttheweek off right. I’m slowly building my confidence in the kitchen,
butstillrelyonstraightforward recipes to get a great result. I have to say that
delicious.hasmademy job a lot easier (and a lot less stressful). Not only is the variety
fantastic,butthewell-written recipes – with ingredients I can actually find in the
supermarket– mean I keep getting a “wow” from my wife (not always easy). From
yourFebruary 2019 issue alone we have enjoyed Sashi Chelia’s tropical salmon skewers
(Masterchef,p 36)with luscious in-season mango; the fresh and light lamb, Sicilian olive and pesto salad
(FasterFood,p 62)– I even made pesto from our own basil; and I dared to try the spicy and satisfying pez rostizado (Guest Chef,
p 98),accompaniedwith the recommended sides, the esquites and a cheeky passion-pine margarita. Best of all, I could do it on
thebarbie!I’malready looking forward to choosing my next delicious. Sunday menu (and another “wow”!). Jay Hollerich
ED’SNOTE:Congratulations, Jay! You have won the SCANPAN TechnIQ Windsor pan, valued at $480. Newly designed, this pan
ensuresbetterbrowning, more even cooking and ergonomic comfort – perfect for both seasoned cooks and those just starting out.loved November 2018’s Hand Picked – the Indian culinary
experience presented by Jessi Singh. The presentation was so
pretty, and the recipes so light and colourful, that I stocked up on
the ingredients and am looking forward to cooking up an Indian
feastwhen my family visits from Denmark. Kerrie BissettMEMORY LANE: I was delighted to read about Warren
Mendes’ visit to South Africa’s Cape Winelands region (Postcard,
March 2019, p 136). When I lived in Africa, my dad drove our family
to beautiful Cape Town every year. The highlight of our holiday was
always having a meal at La Petite Ferme restaurant in magnificent
surrounds. My grandmother was born in South Africa and her
bobotie dish was out of this world. I now make it regularly for my
family here in Australia. With the custard topping, lemon leaves
and spicy homemade chutney, it is really good! My gran’s recipes
have been handed down to me, and the marinade for lamb
sosaties is a Saturday-night barbecue treat. Thank you, Warren,
for helping me relive memories of days gone by. Vickie MavrosMAKE THE
COVER RECIPE
This decadent toffee apple
cake with apple maple caramel
is guaranteed to impress. Give
it a go and tag @deliciousaus
for your chance to be our
‘photo of the month’ in the
next issue!8 delicious.com.au
INBOX.