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.

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delicious

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

Market BASKET • Our fruit and veg expert Julian Parisi, Managing Director of PARISI, shares his tips for preserving produce.

IN SEASON • When it comes to reducing food waste, chef Melissa Palinkas is truly walking the walk. Here, she shares just some of the recipes, tips and tricks that she uses to make the most of every ingredient.

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

Out & about • Thanks to American Express delicious. Month Out, May was the hottest month of the year – with events, offers and meals across Sydney, Adelaide, Melbourne and Brisbane.

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

Good SORTS • Dread dealing with clutter? Sort your life out with beautiful storage solutions in calming, bush-inspired hues.

AIR FRYER Sweet and spicy drumettes

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

Hey pesto • Nornie Bero shares an easy Italian-inspired midweek meal idea that comes enhanced with native greens, herbs and spices.

Turn a brined eye • Ellie and Sam Studd are here to prove that life’s still better with feta – a cheese with a history that stretches back millennia.

Practical magic… • Beautiful basic ingredients get their time to shine in this simply superb meat-free meal by Yotam Ottolenghi.

According to Matt • —How to cut down on ‘waste guilt’

Chinese MASTER STOCK • The best flavours take time to develop. Chef Sam Young shares his master stock recipe, and encourages you to make it your own.

How far we’ve come…

Holy alliance • Of all Produce Awards winners, none have been so decorated as Ann-Marie Monda and Carla Meurs of Holy Goat Cheese.

Savour

Market DAY with Alanna Sapwell-Stone & Matt Stone • —In the bountiful Byron Hinterland, Alanna Sapwell-Stone and Matt Stone have found a place where creativity and fresh produce thrive. Inspired by the local farmers’ market, the leading chefs plate up a produce-forward menu that unites their distinct styles.

Raid the pantry • The Cornersmith team has turned kitchen sustainability into an (utterly delicious) art form. Here, Alex Elliott-Howery and Jaimee Edwards keep the inspiration flowing, showing how great food can come from the most humble of pantry staples.

Crumbs • Give that leftover loaf of bread a whole new lease on life and turn it into breadcrumbs. Dominic Smith shares how this simple ingredient can add an extra sprinkle of deliciousness to your midweek meals.

Quality Meats • When it comes to all things meat, Luke Powell of LP’s Quality Meats is in a class of his own. In this exclusive taster from his new book, he shares recipes and know-how that you can bring into the home kitchen, so you can smoke, cure, grill and roast like a pro.

TIPO 00 PASTA • Beautiful ingredients, prepared simply, using time-honoured techniques. In his new book, Andreas Papadakis shares the pasta-making secrets that have made modern pasta bar Tipo 00 a Melbourne institution, and a carb-lover’s paradise.

Making the most of every mouthful • It just takes a little creativity and know-how to tackle food waste. Six top chefs take some of the most-wasted foods – including bread, dairy, veg, herbs and fruit – and turn them into something worth holding...