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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IN SEASON • Rodney Dunn and Séverine Demanet share an autumn menu that embodies the seasonal raison d’etre of The Agrarian Kitchen – Tasmanian cooking school, restaurant and all-round culinary icon.

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

Second ACT • An intriguing new restaurant in Canberra, led by the trio of culinary stars behind Pilot, is all set to soar,

Bits & BITES • —The latest foodie finds for your kitchen, home & life.

Easter treats • Embrace the earthy, rich hues and sweet flavours of the season with this stylish selection of products that everybunny will love.

YOU’RE INVITED

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

Give us a twirl… • Bring the zing on meat-free Monday with this fast and fresh dish from Yotam Ottolenghi, which will take that weeknight pasta from routine to remarkable.T

The Cut • —with the Chef and the Butcher

Soft spot • Say hallo to the mallow with Nornie Bero’s playful version, bouncing with native flavours and dipped in chocolate.

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

Play it by schmear • Who can resist the velvety smooth allure of cream cheese? Ellie and Sam Studd spread the good word, sharing the recipe for a baked cheesecake with a decidedly Australian flavour.

What’s trending —Matt Preston on the best & worst of TikTok • Viral recipe hacks might break the internet, but are they any good? POV: food trends come and go, but good taste never goes out of style.

Savour

AT HOME with Magdalena & Darren • Darren Robertson and Magdalena Roze welcome delicious. into their freshly renovated kitchen, where they share the meals, sides and desserts that their family loves to feast on over the Easter season.

Q & A —short fire

RISE UP • When it comes to Easter baking, Anneka Manning knows how to rise to the occasion. The food writer and founder of Sydney baking school BakeClub shares tempting twists on classics and clever yeast-based desserts that’ll have everyone coming back for seconds.

Sweet enough. • The true joy of dessert is that it is born of pleasure rather than necessity. In her new book, Alison Roman encourages bakers of all levels to throw themselves into the pure delight of creating

Bake it. • For an unforgettable Easter brunch, look no further than these recipes from baking guru Michael James. From a perfect loaf and irresistible sausage rolls to a showstopping fish pie, you’ll want to make these savoury bakes again and again.

AUTUMN ROASTS • From classic lamb shoulder to roast chicken, showstopping steak and stunning seasonal veg, Matt Moran has just the recipe for an unforgettable Easter long-weekend feast.

Easter done DIFFERENTLY • Vibrant colours, punchy flavours and contrasting textures star in these Asian-inspired dishes from Adam D’Sylva, who drew on favourite at-home recipes and classics from his previous restaurants to inspire an Easter feast like no other.

CHOC & AWE • For chocolate at its most transcendent, feast your eyes on these glorious creations. Food editor Tracey Pattison has magicked up a divine collection of cakes, cookies, crepes and more, ready to make your wildest chocolate dreams come true.

TRAVEL & LUXURY

ANSFIELD to Milawa • Amongst the mountains and vineyards of Victoria’s High...