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

Delicious

TALK TO US

IN SEASON • Danny Corbett knows just how to take a classic recipe and give it a modern spin. Here, the chef at Sydney’s The Dolphin shares new Italian favourites using gorgeous spring produce.

MARKET BASKET

FRESH START • Chef Danny Corbett has stepped into the kitchen of Sydney’s iconic The Dolphin Hotel to serve up a revamped menu just in time for spring.

INSIDER NEWS • Hot tables, lust-have products, the latest news, trends & more.

fresh FINDS • Embrace the joys of spring with these new-season products that will refresh your look and your life.

Good CHOW • Discover a cultural collision from the far side of the globe at this high-energy Brisbane restaurant and bar, writes Alex Mitcheson.

The SERVE • Our expert critics are busy dining their way through Australia’s best new restaurants. This month, Joanna Savill visits Sydney’s Izgara, where all your barbecue dreams can come true.

3 OF A KIND • Say hola to these three Peruvian-inspired restaurants.

Soup of the day • Nornie Bero combines a trio of native ingredients in a vibrant dish that comes with a hint of mint.

FINGER-LICKIN’ & BETTER BY THE BUCKETFUL • Mike Bennie and Merrick Watts get stuck into some sticky, spicy chicken wings as they ponder the pros and cons of indulging in mezcal in the middle of the week.

CHURN FOR YOU • Ellie and Sam Studd spread the good word on quality butter, and share a recipe for a simple yet elegant pasta dish.

THE CHEF AND THE BUTCHER • Colin Fassnidge and Anthony Puharich give wagyu a midweek makeover in a super speedy wrap with a refreshing mint dressing.

I LOVE… thrifty cooking • Matt Preston shares his tips for flavour-packed midweek meals that go easy on the hip pocket.

MAKE IT delicious. • The delicious. dessert range makes life easy. To celebrate two new additions to the range, we bring you these ultra luxe versions of classic sweets that will help you add extra flair with minimal effort.

SUBSCRIBE & RECEIVE A BONUS EASY ENTERTAINING COOKBOOK • Get a year of delicious. delivered for just $99* PLUS receive our latest cookbook, Easy Entertaining

SAVOUR

VIVA LA fiesta • Get the party started with these fun and fresh Italian recipes from Silvia Colloca, from a sweet aperitif to pizzas that just beg to be shared.

SPRING TO IT • Yes, you can win friends with salad. Especially when they’re as bright and beautiful as these recipes by Helena Moursellas, and especially when they’re served alongside perfectly charred cuts from the barbecue. Mix and match your meat and salad combos however you like, and lean into what the season has to offer.

COOKING WITH CONFIDENCE • Don’t think you’re a good cook? Think again. In her new book, Alice Zaslavsky shares the ultimate foodie secret: that becoming a better cook is all about throwing out the rule book and letting joy and instinct take over.

SPEEDY NOODLES • Our own Lucy Nunes combines star ingredients such as Chinese roasted duck, hot-smoked trout and beautiful fresh mushrooms with simple pantry noodles to bring you meals that are packed with flavour – and ready to eat in no time.

DELI delights • There’s a little slice of New York at Frank’s Deli on busy Bronte Road in Sydney’s Waverley, where cook Sammy Jakubiak draws on her Polish heritage and family recipes to serve up simple, flavour-packed favourites.

A LITTLE EXTRA • In their latest book, Extra Good Things, Yotam Ottolenghi and...