APRIL’S MOST-LIKED POST

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Au­tumn tends to sig­nal the start of soup sea­son. And while tem­per­a­tures around most of Aus­tralia may cur­rently seem more sum­mer ap­pro­pri­ate, when the weather fi­nally cools you can seek com­fort in a bub­bling pot of soupy good­ness. Like this baked sweet potato soup with blue cheese toast from @char­liebmcd. Recipe in the April is­sue. Photo: @chriscourt Styling: @kirstenl­jenk­ins

SCOT­TISH CHARM: I was so ex­cited to see Scot­land’s NC500 in the April 2018 (Global Flavours, p 126) is­sue. My part­ner and I were there only a few months ago mar­vel­ling at the scenery and the food! We were thrilled to see Kylesku (won­der­ful lunch there), Smoo Cave and Co­coa Moun­tain (also soothed the chill wind for us) and noted a whole lot of new places to see, stay and eat at when (not if) we re­turn. Thanks de­li­cious.! Tanya Hen­shaw

EASTER FAVOURITES: Easter Sun­day long lunch has be­come a tra­di­tion at our house, host­ing our friends who are our other fam­ily. My go-to recipes ev­ery March/April are the pork and

chicken ter­rine (Kitchen Di­ary, March 2011, p 63) and the slowroasted pork belly with the au­tumn salad (Valli’s Kitchen Di­ary, April 2012, p 72) – never fails! Carolyn Hunt

CRACK UP: It’s of­fi­cial: de­li­cious. is my favourite mag­a­zine – and not just for the recipes. My gosh, I laughed out loud read­ing the punny head­ings – ‘It’s All Gouda’, ‘Mince Charm­ing’ (May 2018). Not only were the recipes amaz­ing, the ti­tles – haha! Thank you for bring­ing a con­sis­tently amaz­ing mag out each month – the fam­ily has re­quested I make the haloumi and oregano bechamel (Veg­e­tar­ian, p 71) ev­ery time I need a white sauce, and the roast lemon chicken and pota­toes (Aus­tralian Flavours, p 104) is ear­marked for our Sun­day roast. Karyn Reimann

TOUGH TASK: The time has come to sort out which de­li­cious. is­sues I’m go­ing to keep and which to send else­where. I have ev­ery is­sue since the first one with Jamie’s best ever curry, which I still make. Not an easy job ahead. Eileen Mor­ton

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