delicious. Cookbooks

OUR ALL-STAR CONTRIBUTORS are a huge part of what makes delicious. a success. We love being able to share their recipes so that you can make them at home, learn a few expert tricks and enjoy all of those beautiful flavours. In this cookbook, we’ve co

SERVES 6 “Beef cheeks can be cooked for anywhere between three and eight hours for flavoursome, melt-in-your mouth meat.” Begin this recipe 4 hours ahead. ¼ cup (60ml) extra virgin olive oil2kg beef cheeks1 each onion, carrot and celery stalk, choppe

SERVES 4-6 2 tbs vegetable oil70g unsalted butter, chopped12 eschalots, peeled3 garlic cloves, finely chopped160g smoked bacon, cut into lardons250g chestnut mushrooms, trimmed, halved if large1.7kg free-range chicken, chopped into 8 pieces (ask your

SERVES 4 4 x 350g French-trimmed veal cutlets1 cup (150g) plain flour, to dust300g stale white sourdough breadcrumbs¼ cup finely chopped flat-leaf parsley leaves2 eggs1 cup (250ml) milkVegetable oil, to fryLemon wedges, to serve 2½ tbs extra virgin o

MAKES 2 PIZZAS 1 large garlic bulb⅔ cup (165ml) extra virgin olive oil, plus extra to drizzleSemolina, to dust250g pork and fennel sausages, casings removed1 large desiree potato, very thinly sliced (we used a mandoline)100g fontina cheese, shaved1 s

SERVES 4 “This is a recipe I love to cook at home. A one-pot wonder, it proves chicken needn’t be dull.” 200g amaranth (from health food shops)15 unpeeled garlic cloves, bruised2 baby fennel, cut into eighths8 Asian (red) eschalots from Asian food sh

SERVES 4 “This makes a quick version of lamb korma where the meat is typically slow-cooked.” ¼ cup (60ml) extra virgin olive oil2 celery stalks, finely chopped2 x 420g cans lentils, drained, ½ cup (125ml) liquid reserved¼ cup (75g) korma curry paste4

SERVES 6 “Flowers and seeds of herbs are sometimes better than the more commonly used leaves and stems. For instance, coriander flowers and green seeds are one of our favourite ingredients to use. Adding them to a dish adds another dimension to a see

(SERVES 4-6) “Feel free to play with the herbs in this pesto – try tarragon and parsley. The pesto can also be used as a dressing for grilled veg, chicken, white fish or even hard-boiled eggs.” 500g dried spaghetti1 cup (250ml) extra virgin olive oil

SERVES 4 “A staple gets a little luxe treatment.” 3 green bullhorn peppers (substitute green capsicum), halved, seeded2 jalapeño chillies, halved lengthways, seeds removed⅓ cup (80ml) extra virgin olive oil2 long green shallots, finely chopped2 garli

SERVES 6 “This dish showcases these international cheeses perfectly. We highly recommend it for a cosy winter night in.” 400g dried macaroni50g unsalted butter1 leek, finely chopped⅓ cup (50g) plain flflour1 tsp Dijon mustard3 cups (750ml) milk150g v

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