WHEN IT COMES TO Italian food, Australians search
the internet more for that country’s recipes than for
those of any other nationality. Suffice to say our desire those of any other nationality. Suffice to say our desire
for the good life is high! We could talk extensively about for the good life is high! We could talk extensively about
why this is – the migration of Italians to Australian shores why this is – the migration of Italians to Australian shores
in the ’50s; the rise in popularity of the Mediterranean in the ’50s; the rise in popularity of the Mediterranean
diet; their relatable approach todiet; their relatable approach to cucina povera cucina povera (the (the
original version of ‘no waste’ – peasant fare); the pre-fad original version of ‘no waste’ – peasant fare); the pre-fad
sensibilities of eating simply using seasonal and local sensibilities of eating simply using seasonal and local
produce; the lack of deprivation (cheese, wine and produce; the lack of deprivation (cheese, wine and
coffee are coffee are essentialsessentials!); or the fact that travelling through !); or the fact that travelling through
Italy is a rite of passage for everyone from backpackers Italy is a rite of passage for everyone from backpackers
to grey nomads. Or, we could just keep it simple and to grey nomads. Or, we could just keep it simple and
attribute Australians’ interest to the fact the food is really simple and damn delicious. attribute Australians’ interest to the fact the food is really simple and damn delicious.
Our annual Italian issue is always a favourite for the team and readers alike. It stirs the Our annual Italian issue is always a favourite for the team and readers alike. It stirs the
creative juices while we’re in the heart of winter. We’ve challenged ourselves to come up creative juices while we’re in the heart of winter. We’ve challenged ourselves to come up
with great gluten-free Italian recipes that taste amazing, twists on short pastas (it’s a thing), with great gluten-free Italian recipes that taste amazing, twists on short pastas (it’s a thing),
and spent ‘Tomato Day’ bottling passata with the team from Cornersmith. Darren Robertson and spent ‘Tomato Day’ bottling passata with the team from Cornersmith. Darren Robertson
simplifies sausages, Shannon Bennett serves his take on simplifies sausages, Shannon Bennett serves his take on cucina poveracucina povera, Silvia Colloca , Silvia Colloca
perfects picnic fare for the return of warmer weather, Colin Fassnidge reworks calzone on perfects picnic fare for the return of warmer weather, Colin Fassnidge reworks calzone on
a budget (much to our Croatian butcher Anthony Puharich’s disappointment; he has fancy a budget (much to our Croatian butcher Anthony Puharich’s disappointment; he has fancy
Ferrari tastes), and Matt Preston rediscovers fettuccine Alfredo. For the sweet tooth, Jamie Ferrari tastes), and Matt Preston rediscovers fettuccine Alfredo. For the sweet tooth, Jamie
Oliver’s coffee-flavoured desserts will suit and, after truly exhaustive research and testing, Oliver’s coffee-flavoured desserts will suit and, after truly exhaustive research and testing,
Sam Coutts devises a recipe for Nutella tiramsu. Sam Coutts devises a recipe for Nutella tiramsu.
Of course, with food being a major factor driving our decisions on where to travel, we Of course, with food being a major factor driving our decisions on where to travel, we
also forced ourselves to explore new trends in Italy. Shannon Harley tours fashionable Turin also forced ourselves to explore new trends in Italy. Shannon Harley tours fashionable Turin
(the home of Fiat (the home of Fiat andand Nutella), as well as the Foradori winery, whose vintages are reaching Nutella), as well as the Foradori winery, whose vintages are reaching
new heights of popularity on wine lists here. It’s official: we could literally explore Italy new heights of popularity on wine lists here. It’s official: we could literally explore Italy
forever! Great design. Sexy food. Fantastic wine. Superb traditions. That’s forever! Great design. Sexy food. Fantastic wine. Superb traditions. That’s amoreamore..Kerrie McCallumKerrie McCallum, Editor-in-chief, Editor-in-chiefFollow me: @kerriemccallum @kerrie_mccallumWELCOME
PHOTOGRAPHYBEN DEARNLEYSTYLINGKIRSTEN JENKINSPORTRAIT PHOTOGRAPHYJORDAN GRAHAMYOU’RE INVITED
This month we’re holding two exciting events and we’d love for you to join
us. First up, our us. First up, our TASMANIAN FEAST OF WINTER TASMANIAN FEAST OF WINTER in Sydney with Hobart in Sydney with Hobart
chef David Moyle is set to be a night of fun and frivolity – see p 35 for details. chef David Moyle is set to be a night of fun and frivolity – see p 35 for details.
Then, in August at Then, in August at TASTE PORT DOUGLASTASTE PORT DOUGLAS we’ll be hosting our ‘Nose to we’ll be hosting our ‘Nose to
Scale’ lunch, where our chefs will be fighting it out with pork and fish. See Scale’ lunch, where our chefs will be fighting it out with pork and fish. See
p 30 to find out how you can be part of the battle and enjoy the spoils.p 30 to find out how you can be part of the battle and enjoy the spoils.1010 delicious.com.audelicious.com.auED’S LETTER.