delicious

delicious. magazine celebrates good food and the people who produce it, from renowned international chefs and food-lovers around Australia. Inside each issue you’ll find achievable recipes that work every time, plus inspiration for foodie travel.

Bake, roast & grill a feast • Bring romance and joy into your kitchen with the Smeg Portofino Induction Freestanding Cooker. This stunning statement piece is one of the world’s most energy-efficient large format cookers. Bellissimo!

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ECO HACKS • When it comes to nixing food waste, every little action counts. The delicious. team brings you our favourite waste-busting tips.

PRODUCTS WE LOVE • Planet-friendly finds for waste warriors.

IN SEASON • At the helm of one of the greenest kitchens in Australia, Jason Staudt knows a thing or two about making the most of your produce. His sustainably minded seafood menu will have you hooked.

Produce in the SPOTLIGHT • Last month in an iconic Sydney venue, a group of leading Australian chefs met to taste some of the best produce in the land. Join us behind the scenes in the room where the 2023 delicious. Harvey Norman Produce Awards were decided.

Talking TABLES • —Hot venues, the latest news, trends & more.

Fresh TAKE • Our Digital Editor and dining expert Erina Starkey on what’s hot right now.

THREE more to try

Bits & BITES • —Foodie finds for your kitchen, home & life.

Waste NOT • Embrace the no-waste ethos in every room of your house with these planet-friendly products that are kind to Mother Earth and to you.

Drinks • —with our resident sippers the Critic and the Comic

SUBSCRIBE NOW & RECEIVE A BONUS BAKEWARE SET • Subscribe to delicious. for $99* and receive a Wiltshire 3-piece bakeware set.

Wattle it be, chef? • Nornie Bero and Darren Robertson combine wattleseed with mushrooms to create a truly epic creamy risotto.

No rind left behind • Leftover rinds can add rich flavour and creaminess to your meals. Ellie and Sam Studd share their top cheesy waste-busting ideas.

Let them eat cake… • You’ll never look at couscous the same way again after you try this deliciously different dinner idea from Yotam Ottolenghi.

The Cut • —with the Chef and the Butcher

What’s trending • The mission to reduce food waste is inspiring some highly creative solutions, both at home and across the broader food supply chain.

Out & about • This year, American Express delicious. Month Out returned with a full calendar of events and deals, with Sydney, Melbourne, Brisbane and Adelaide all celebrating a month of festivities.

Savour

Humble hero • Grilled, roasted, baked or fried, cabbage can bring myriad flavours and textures to your winter meals. Lucy Nunes and Tracey Pattison look beyond slaw to bring you enticing mains and sides that showcase the many charms of this beautiful brassica.

Orchard HARVEST • The time is ripe to put the abundance of winter fruit to use, so we enlisted zero-waste expert Jo Barrett to share her picks. Desserts and preserves take the spotlight in her beautiful creations.

FAMILY affair • No one knows fresh produce quite like Julian Parisi and his family. As one of the most respected (and oldest) fruit and veg suppliers in Sydney, top-tier seasonal ingredients always take a starring role in their weekly family dinners. Here, we take a seat at their table.

USING IT ALL: the Parisi way

UNLOVED CUTS • Brisket, chuck, skirt, neck – these secondary cuts might not always get top billing, but what they lack in prestige they make up for in flavour. Lots of flavour, at a fraction of the price. Matt Moran shares how you can make the most of every meaty...