ONE OF THE WONDERFUL THINGS
about November is that (almost) anything
goes. During the party season, we’re more goes. During the party season, we’re more
likely to embrace a trend, entertain likely to embrace a trend, entertain
barefoot, barbecue something outdoors barefoot, barbecue something outdoors
(stonefruit skewers with an artisanal pastis (stonefruit skewers with an artisanal pastis
in hand perhaps?), or indulge in such things in hand perhaps?), or indulge in such things
as an adult slushie. (As for what exactly is as an adult slushie. (As for what exactly is
the new frosé, Mike Bennie answers this the new frosé, Mike Bennie answers this
pressing question on page 30.)pressing question on page 30.)
The thing I like most about the The thing I like most about the delicious. delicious.
audience is your appetite for adventure; an audience is your appetite for adventure; an
open-mindedness and desire to try something open-mindedness and desire to try something
new. Like grilled pork belly and pineapple skewers (in Quick Sticks on page 80). new. Like grilled pork belly and pineapple skewers (in Quick Sticks on page 80).
Or fermenting and pickling whatever remains in your fridge, to create an Or fermenting and pickling whatever remains in your fridge, to create an
unexpected bounty courtesy of the clever Cornersmith team (page 88). It could be unexpected bounty courtesy of the clever Cornersmith team (page 88). It could be
springing back to life with Andrew McConnell’s recovery yum cha brunch (page 54), springing back to life with Andrew McConnell’s recovery yum cha brunch (page 54),
or allowing Matt Preston to make you a butter chicken burger (page 38). Shannon or allowing Matt Preston to make you a butter chicken burger (page 38). Shannon
Bennett will persuade you to try punch again (port punch, of course; page 96), and Bennett will persuade you to try punch again (port punch, of course; page 96), and
Yotam Ottolenghi makes chai work in a brulee tart in his exclusive new book extract Yotam Ottolenghi makes chai work in a brulee tart in his exclusive new book extract
on page 114. You may even believe in the revival of the on page 114. You may even believe in the revival of the vol-au-ventvol-au-vent, like the Chef , like the Chef
(Colin Fassnidge) convinces the Butcher (Anthony Puharich) on page 36. But let’s face (Colin Fassnidge) convinces the Butcher (Anthony Puharich) on page 36. But let’s face
it, who doesn’t want to see this (very) guilty pleasure back in canape vogue?it, who doesn’t want to see this (very) guilty pleasure back in canape vogue?
This idea of discovery even translates to the launch of our latest book with Harper This idea of discovery even translates to the launch of our latest book with Harper
Collins. Out this month, Collins. Out this month, delicious.dailydelicious.daily features 101 new recipes by our very talented features 101 new recipes by our very talented
food director, Phoebe Wood, filled with much inspiration to escape cooking ruts. food director, Phoebe Wood, filled with much inspiration to escape cooking ruts.
Phoebe’s one genius twist on each classic recipe elevates every day to extraordinary. Phoebe’s one genius twist on each classic recipe elevates every day to extraordinary.
When you’re hungry for the new, but crave the comfort of something familiar, When you’re hungry for the new, but crave the comfort of something familiar, delicious.dailydelicious.daily
will become your go-to for years to come. Enjoy the first extract on page 106 and don’t will become your go-to for years to come. Enjoy the first extract on page 106 and don’t
forget to buy the book! The earlier you plan your Christmas presents, the more time forget to buy the book! The earlier you plan your Christmas presents, the more time
there is for, well, a good time. there is for, well, a good time.Kerrie McCallumKerrie McCallum, Editor-in-chief, Editor-in-chiefFollow me: @kerriemccallum @kerrie_mccallumWELCOME
PHOTOGRAPHYNIGEL LOUGHSTYLING & MERCHANDISINGEMMALY STEWARTPORTRAIT PHOTOGRAPHYJORDAN GRAHAMSCHOLTEN & BAIJING LOW WATER GLASS IN BLUE GRADIENT, $33, HAY; PINK CHAMPAGNE FLUTE, $79 (FOR 2), MAISON BALZAC SCHOLTEN & BAIJING LOW WATER GLASS IN BLUE GRADIENT, $33, HAY; PINK CHAMPAGNE FLUTE, $79 (FOR 2), MAISON BALZAC For stockist details, see Directory, p 153For stockist details, see Directory, p 153WHAT DEFINES DELICIOUS-NESS? Watch out for our definitive list of the 100 most
delicious restaurants in your state. The delicious restaurants in your state. The delicious.delicious.100 is on sale on November 26 in 100 is on sale on November 26 in
The Sunday TelegraphThe Sunday Telegraph, , The Sunday MailThe Sunday Mail and and The Sunday Herald SunThe Sunday Herald Sun in in StellarStellar magazine. magazine.
You’ll also be able to vote for your favourites. See delicious.com.au for more. Happy eating. You’ll also be able to vote for your favourites. See delicious.com.au for more. Happy eating.ED’S LETTER.
66 delicious.com.audelicious.com.au