INSPIRED COOKING:I won a copy of the August 2018
edition ofdelicious.and, boy, were my eyes opened! What wonderful
recipes, and most fairly easy to follow. I am over 70 and live alone
so don’t usually do ‘fancy’ cooking, but I am about to try some of
Shannon Bennett’s Mambo Italiano (p 84). Thank you for encouraging
me to be more adventurous with my cooking.Elizabeth Hoffmann
TEEN PICK:Afterfinallyfindingafewhourstoreadthe
June 2018 issue, I asked my teenage son to pick a meal he wanted
outofthetopfiverecipesIhaddog-earedinthemagazine.He
chose Matt Preston’s Mexican black beans and corn nachos (Global
TrayBakes,p97).Afterwealldevouredthemeal,hesaidthatwas
thebestnachoshe’deverhadandthenquestionedifIhadused
adifferentmeat.Hecouldn’tbelievehe’deatennachoswithout
meat!It’sgoingtobeonweeklyrotationforsometime,Ithink!
Thanks for another awesome recipe,delicious.Michelle Gray
TO US
SEPTEMBER’S MOST-LIKED POST
If you’ve always thought
the best part of a potato
was the flesh, think again. As
@monty_koludrovicproves,
when it comes to our favourite
carb it’s all about the skin.
Don’t believe us? Just take a
look at this recipe for potato
skins, avocado and smoked
salmon pearls from our
September issue. Enough said.
Photo:@nigelloughphoto
Styling:@kirstenljenkins#MAKEITDELICIOUS
Send your emails to [email protected] write to us at Locked Bag 5030, Alexandria, NSW 2015.delicious.reserves the right to edit reader letters, posts and comments.THE WINNER IS...
IarrivedinMelbourneonJune1st–firstdayofwinter.SothereIwas,freezingandmissing
averywarmEngland.Ihadnocookbooks,nopots,nopans,nomixer,noglassesformygin,
andnoideawhatIwasgoingtocook.Ialsogaveupa10-yearsubscriptiontoaverypopular
UK-basedfoodmagazine.WhatwasIgoingtocook?Moreimportantly,whatwasIgoingto
eat?Myrecipecollectionnowconsistsofthreeissuesofdelicious.magazine, and it’s safe
tosayIhavesmashedit.Thankyouforsavingthisfoodiefromeatingtakeawayeverynight.
What a fantastic publication – my subscription order is on its way. Safe to say this is my new
bible.Paul Dunn
ED’S NOTE:Congratulations, Paul! You’ve won the stylish Smeg stand mixer, valued at $799. With
a powerful 800W motor perfect for creating fresh pasta and delicious pastry, this acclaimed appliance
delivers premium performance and world-class design. Perfect for your new Melbourne kitchen!VEGIE DELIGHT:I’msothrilledwiththeperfect
meat-free, balanced, Mediterranean option from Matt Preston
in your July 2018 issue that I just had to share! The marvellously
multi-tasking silverbeet and chickpea puttanesca recipe (I’m Loving,
p40)wasahitwiththefamilyandatime-saverforme.Imadeitfor
lunch, served on toast, then had the rest for dinner with rotini pasta
and grated parmesan. Yum!Elena MoonMENU MADNESS:I’ve had adelicious.subscription for
many years, and I’m not afraid to admit I get a bit of a thrill every time
I see a new issue in my letterbox. The July 2018 edition is amazing,
one of your best ever, and I can’t wait to try out the recipes. You have
covered everything, from porridge (turmeric and coconut, Balacing
Act, p 114) to dessert (cider caramel dumplings, Wicked, p 121 –
wow!) and everything in-between (mee goreng, On Trend, p 91,
is on for tonight). I love reading the back stories of restaurants and
chefs, too. Your magazine inspires, educates and encourages our love
of food. Thank you.Greg & Jenny FlemingON THE COVER
Ifyouloveoneofourcovers
andhavewantedtotryoutthe
recipe,now’sthetimetoget
cooking! Post a pic of your
creation on Instagram and tag
@deliciousausforyourchance
tobeour‘photoofthe month’
in the next issue!CARAMEL TRIFLEOLD FASHIONEDINSPIRED BY ANNOVEMBER 2018|VOTED MAGAZINE BRAND OF THE YEARbest everNew book plusMATTPRESTONbanh mi Port Stephens RICKSeaside feast atSTEIN Perfecting pizzaSILVIA COLLOCAeasy baking++ CHINESEGRAZINGPLATTERS
+ CELEBRATE WITHFEASTINGJUSTIN HEMMES
+MEXICO’S NEWHOT SPOTPA RT Y
ISSUECOCKTAILS
TURNED INTOYOULOVE...
DESSERTS!10 delicious.com.au
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