Delicious Australia - (10)October 2020

VIVAITALIA:Mondayscannotgetanybetterwhenspent
withourwonderfulneighboursin semi-isolation,preppingYotam
Ottolenghi’strulysplendidandextraordinarilydeliciousprawn
bolognesewith‘our’fettuccine(July2020,p 38)followedbythe
simplymagnificentlemoncurdtiramisu(July2020,p 116)whilst
sippingonourlocalpinotgrigioanddancingtotheItaliancooking
playlist...a daymadein heaven,noexaggerating!Thankyouso
much to you allatdelicious. You are a marvellous mob!Jenny Clark

BABYONBOARD:I wasluckyenoughtoreceivea
subscriptiontodelicious. formy30thbirthday.I haveenjoyed
takingthetimeoncea monthtoreadeachmagazinecover-to-cover
while my newborn sleeps. Cooking is my happy place and has

TO US

JULY’SMOST-LIKEDPOST

Fromitscrumblybase

toitssweetandtangy

curd,thistartal limoneby

@phoeberosewoodwill

brighteneventhegloomiest

ofdays.Findtherecipe

atdelicious.com.au.

Photography:@bendearnley

Styling: @kirstenljenkins

#MAKEITDELICIOUS

3349 likes, 51 comments

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THEWINNERIS...

I justwantedtotakea momenttosayhowfantasticthepastfewissuesofdelicious. magazinehavebeen.I havebeen

readingthemagazinesinceitsinceptionwaybackin 2002(evenbecominganoverseassubscriberwhilstawayfora

fewyears)andhavealwaysthoroughlyenjoyedthearticlesaswellascookingthemanywonderfulrecipes.MyJuly

2020 issuearrivedlastweekandI thinkit is thebestItalianissueever,everyrecipenotonlylooksdeliciousbutis

doable,whetherit befora familymealora moreimpressivecelebration.I realisethatwithcooking,wearealways

learninganddiscoveringnewmethodsandingredients,andit’snicetoexperimentwiththeseoccasionally.But when

it comestocookingforfriendsandfamily,nothingbeatsflavourandfoodmadewithlove and generosity.

Congratulations to the team on producing a much-loved magazine.Julie Meadows

ED’SNOTE:Congratulations,Julie!You’vewona BekoVacuumBlender,valuedat$299.Theniftymodelcan whip

upsmoothies,soups,dipsandmorewhilemaximisingnutritionalvalue.Its unique vacuum technology

prevents oxidation to keep your blended creations fresher for longer.

helpedmefeelmore‘myself’again.RecentlyI madea blueberry-

and-lemonloaffromtheOctober 2019 issueandhadjustputit in

theoven,onlytodiscoverthevanillaextractI wasmeanttoaddwas

leftuntouchedonthekitchenbench.LaterthatweekI madethe

prawnspaghettifromtheJuly 2020 issue(p38),servedit toguests

anddidn’trealiseuntilthenextdaythatI hadforgottento add the

rocketat theend.Cooking with ‘baby brain’ is hard!

Chanelle Henderson

FARMTOFORK:I can’tagreemorewiththefabulous

articlein theJuly 2020 issuetitled‘StateofOrigin’(p28).Happy

animalsreallydotastebetter!Livingin Tasmaniaonfiveacres,we

havesheep,pigsandchooks.Wehavetheluxuryofa mobile

butcherservicewhocomestous,soouranimalshavehadno

transporttoanabattoir,nosmellofdeatharoundthem.Theyare

justhappilyeatingtheirgrassandsuddenlygoingtosleep!I know

wheremymeatcomesfrom,andthattheanimalshada happy life

till the very end. The proof is in the taste.Cathy Newham

COOKTHECOVERRECIPE

Getreadyfornewspringcomfort

food.YotamOttolenghi’s

feta& herbfilotartis crisp,

moreishandtheperfectcentre

dishforanoutdoorpicnicora dusk

get-together.Showusyourversion

bytagging@deliciousausand

#makeitdelicious.

WAYSCOMMUNITYTOSPIRITBRINGTO

YOURTABLE

YOTAMOTTOLENGHI’S

FILOTART

RELAXEDENTERTAINING

PLUSHISNEW7 RECIPESBOOK,FROMF L AVO U R

90+

EPICSHAREABLESALADSDESSERTS,&

BRING-A-PLATEU PDATE

TR AV E LBESTCELLARDOORSINAUS

OCTOBER 2020 |VOTED MAGAZINE BRAND OF THE YEAR

cheesecakeMAT TWhitechocolatePRE STON DANIELLEALVAREZSan Fran dreaming feast to shareLongMATTlunchMORAN

XXXXXXX.INBOX.

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