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.

Welcome

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delicious

IN SEASON • When you dine at Sydney’s Kabul Social, you’ll be doing so much more than just enjoying an excellent Afghan meal. We meet chef Roya Moeen, who shares her story, and a taste of her homeland’s cuisine.

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.

Naturally CHIC • Draw inspiration from the colours of nature this winter. Earthy hues bring subtle sophistication to suit any mood and match any decor.

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

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

Mike’s pour • Know a Beaujolais from a Burgundy with Mike Bennie’s crash course in French wine vocab.

What is regenerative farming?

A matter of taste… • Chef Jo Barrett believes that regenerative farming is essential to the future of Australian dining.

Souper bowl • Hungry? You’ll need to be. Nornie Bero dishes up a hearty soup crammed full of dumplings, mushrooms and native greens.

Made to melt • Meet your new favourite melter. Ellie and Sam Studd want you to make friends with Fontina.

Slice of the action… • Is this creamy pasta and pumpkin pie by Yotam Ottolenghi the ultimate winter comfort food?

According to Matt—How to be a good food tourist • Mind your manners. Respecting local traditions and customs when travelling is the simplest way to ensure you’ll enjoy the most authentic of experiences.

Savour

A Bengali banquet with Opel Khan • —An industry legend with a string of beloved restaurants to his name, Opel Khan is not one for taking it slow. We caught the busy restaurateur and chef on the cusp of a new frenzy of openings, as he shares a Bengali feast with the team he treasures.

KOREAN at home • First at Sydney’s Paper Bird and Moon Park and now at cult Melbourne cafe Moon Mart, Eun Hee An is one of Australia’s top K-food ambassadors. With her midweek menu, the South Korean-born chef gives us a delectable introduction to this addictively sweet and spicy cuisine.

ONE BOWL … around the world • From creamy risottos and aromatic curries to spicy noodles and chunky chowders, bowl food is the international language of comfort. Grab your passport, and let Lucy Nunes take your tastebuds bowling across the globe.

Stir-fry. Noodles. Char. Simmer. Steam. Smoke. Fry. • For Marion Grasby, a wok is as much an ingredient as it is a cooking vessel. In her new cookbook, she shares how this versatile pan can open up a whole world of flavours in your kitchen at home.

À la FRANÇAISE • You can’t beat a classic, and no one does classic cuisine quite like the French. Guillaume Brahimi invites us into his kitchen, to share the traditional French dishes he loves to cook for his family and friends at home.

FAMILY RECIPES • Come on a delectable journey as we traverse the globe by way of dessert. Eight leading chefs share their cherished family recipes, passed down through the generations, with sweet memories in every bite.

Travel & Luxury

OAXACA • Vibrant and intoxicating, Oaxaca is leading the pack when it comes to a food scene that seamlessly weaves modernity with a deep pride in heritage. Step into the cobbled streets, meet the makers and discover the flavours of this Mexican hotspot.

FOUR OF A KIND

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