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 • Simple ingredients can create outstanding dishes, says Andrew McConnell , who lets peak produce show its stuff in his recipes. From chargrilled asparagus and avocado whipped with edamame, to garlic croquettes with roast chicken, these are top of the class.

TIME TRAVEL • The Jazz Age brings plenty of inspiration for chef Andrew McConnell whose new venue is set to serve time-honoured drinks and dishes.

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

SEE THE LIGHT • Add a glow to your table with homewares in soft hues perfectly contrasted with glints of gold. Earthy textures enhance the warmth.

CONNECTING TOP PRODUCERS TO YOU RACKSTARS • For delicious . Harvey Norman Produce Awards recipient Mottainai Lamb there’s no such thing as throwing anything away. Founder Suzannah Moss-Wright champions a no-waste approach and says the key to the famed meat is as organic as it gets.

SIMPLE LIFE • MasterChef‘s Larissa Takchi serves up a tasty seafood snack that would fit right in to an afternoon of good food and good company.

A LITTLE BIT RICH • Armed with dessert spoons, Mike Bennie and Merrick Watts take on a full-bodied chocolate mousse cake and triumph, with drinks picks ranging from fresh and fruity lambrusco, to a smooth cognac and a standout stout.

INTO THE FOLD • Yotam Ottolenghi lets us in on his clever way with filo pastry. Is it a savoury tart? A quiche with a crunchy twist? The star chef says both, and with luscious feta and cream, plus a blast of fresh herbs in the mix, we’re nodding our heads in agreement.

THE CHEF AND THE BUTCHER • Colin Fassnidge and Anthony Puharich draw inspiration from a retro creation to serve up a modern take on surf ‘n’ turf.

SPRING FORM • A new season means new flavours to savour. Ellie and Sam Studd welcome spring’s finest goat’s cheese onto their warmer-weather menu, starting with a star tart.

WHAT IS? GOAT’S CHEESE

I LOVE... TEAM SPIRIT • Matt Preston looks at the bright side and finds community, culture and incredible cheesecake.

SAVOUR

LARGER THAN LIFE • Every meal is a reason to celebrate for the Bearded Bakers, the dynamic family unit behind the ever-popular Knafeh Bakery. Bringing the flavours and spirit of Middle Eastern cooking to the people, the team share the dishes they grew up with, and offer you a seat at their table.

Bring a plate • Phoebe Wood and Helena Moursellas refresh the beloved tradition of taking platters of highly shareable dishes to a party. Even if your gathering is smaller nowadays, these salads, sausage rolls, spicy dip (and margarita!) will get the fun flowing.

USE YOUR NOODLE • When it comes to quick, flavourful dishes, noodles are a no-brainer, as seen in Phoebe Wood's platefuls of long-lunch winners. And with additions like sweet sticky salmon, spicy eggplant and crispy pork, the only thing to think about is which one to serve.

NEW SENSATION • The maestro of big, bold recipes Yotam Ottolenghi is back with his latest hit Flavour , and with co-author Ixta Belfrage reveals the magic of vegies, drawing out their essence for the most vibrant, exciting dishes to land on your table.

PRIME TIME • Spring is ripe with super-fresh flavours and produce for Matt Moran , whose breezy dishes herald sunshine and new, lighter food. From generous salads and miso-laden noodles to...