We couldn’t think of a better venue to celebrate our 150th issue than at Quay, right in the heart of Sydney Harbour.
Setting the standard.
delicious. celebrates 150 issues
To celebrate 150 issues, delicious. pulled out all the stops with dinner and festivities at Quay on the doorstep of Sydney Harbour.
The stunning Sydney Opera House.
The view from Quay, across Sydney Harbour to the Opera House.
The delicious. team.
Group Publisher, Fiona Nilsson celebrated the night with Editor-in-Chief, Kerrie McCallum and Senior Editor, Matt Preston in style.
Candid Camera
Silvia Colloca, Richard Roxburgh and Matt Preston caught mid-conversation during the nights festivities.
You had us with the view.
If it couldn’t get any better, guests also dinned on a four-course meal overlooking the majestic Sydney Opera House.
Sydney Restaurant Royalty.
Fink Group General Manager, John Fink with Quay Executive Chef, Peter Gilmore.
Silvia Colloca's guide to what to cook
Our favourite Italian cook has dreaming of eating al fresco and eating healthy but extremely well. Here’s our pick on what Silvia Colloca (pictured here with husband Richard Roxburgh) will probably be cooking on this long Sunday (and so will we).
Entree
Raw beetroot, Rosehip, Cultured Cream, Manjimup Truffle and Violet.
Second Course
Slow-Cooked Pig Jowl, Sea Scallop, Shiitake, Sesame, Koji, Seaweed.
Main Course
Flinders Island lamb, Native Coastal Greens, Hatsuka Radish, Eggplant, Capers, Smoked Oyster Crackling.
Dessert
Green Pear, Vanilla, Feijoa, Coconut
Happy 150th Issue to us!
We’ve come a long way in 150 issues and we couldn’t have done it without the support of our readers – so thank you.
The stellar line-up of wines from our 150th issue celebration.
Wines from the night included drops from Adelaide Hills Shaw + Smith and Tolpuddle Vineyard’s Tasmanian Chardonnay and Pinot Noir.
Raise your glasses!
Nothing says celebration quite like a glass of Charles Heidsieck Champagne. Cheers.
Shaw + Smith Wines.
From the Adelaide Hills to the shores of Sydney Harbour, guests enjoyed the 2013 Shiraz and Pinot Noir varietals throughout the night.
