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.

Basics of pairing — with Mike Bennie • The best rule is to go with your instincts and match the things you like to drink with the food you like to eat. Ditch the rules, have fun, seek pleasure! But you might also want to consider…

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IN SEASON • An historic building, sweeping hinterland views, award-winning local produce and fine-dining pedigree behind the scenes. As chef Cameron Matthews shares, Mapleton Public House is not your average pub.

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

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

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

What’s the difference between grass- and grain-fed beef?

Simply CHIC • Kit out your kitchen with quality essentials dressed elegantly in subtle shades and classic styles that are sure to blend beautifully into any home’s design.

Merrick’s SHOUT • Merrick Watts on his latest drinks discovery.

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

Mike’s pour • From stickies to semillon, Mike Bennie is flying the flag for old-school Aussie wines.

Masterclass – Classic SAUCES • Skip the store-bought and create your own flavour-makers with these sauce recipes that every home cook should have in their repertoire.

Simply sublime • Impossibly creamy and absolutely dreamy, this could be the country’s most popular French cheese. Ellie and Sam Studd take a deep and delicious dive into the divine Fromager d’Affinois.

Morning glory • Nutty wattleseed and earthy mushrooms star in this beautiful brunch idea from native foods expert Nornie Bero.

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According to Matt—The thrills of thrifty haute cuisine • The souffle is a classic symbol of sophisticated fine dining. But as Matt Preston reveals, it also happens to be surprisingly economical to make.

Sweet & sour… • When life gives you lemons, head straight to the kitchen and make this Yotam Ottolenghi dish.

Savour

The WHOLE CHICKEN • A home cook’s repertoire isn’t complete without at least one really good chicken recipe. Here, chef Danielle Alvarez has given us seven – from your new favourite Sunday roast to warming soup, a rich red curry and moreish sticky wings.

ROOT VEG • Ever-adaptable and endlessly satisfying, root vegetables are the perfect choice for when the cooler nights start to draw in. Eight top chefs dig deep to help you make the most of this season’s crop.

COOKING WITH SPICE • Warren Mendes brings the vibrantly diverse flavours of his birth country to life in a new cookbook, Food Trail: South Africa. Here, he shares six dishes that showcase a key culinary player in the national cuisine: spices.

mince. • Budget-friendly, versatile and always guaranteed to please, mince is the hero of many a family meal. But we bet you’ve never had it quite like this before. Lucy Nunes and Tracey Pattison will transform your midweek menu with these ground-breaking dinner ideas.

Simple, sweet recipes for every occasion • Been tasked with bringing the sweets? It’s a big responsibility, and one that Benjamina Ebuehi never takes lightly. In her new book, she offers inspired desserts made for sharing, so that next time someone asks you to bring dessert, you’ll have just the...