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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FEBRUARY MENUS

SUPER BOWL • There’s chicken satay and then there’s this sweet, spicy satay noodle sensation by Phoebe Wood . Herbs and pickled cucumber add a fresh kick to the moreish chicken, and crushed peanuts round out the flavour-charged dish that scores a dinnertime touchdown.

IN SEASON • One of Sydney’s favourite ristorantes has had a lift. Chef Nigel Ward takes the colour and flavour of the Amalfi Coast and serves it up at Uccello – with classic Italian flair. Here he shares his favourite ways to celebrate the bounty of the season.

MARKET BASKET

MADE IN ITALY • Uccello’s Nigel Ward makes all your dreams of an Italian getaway come true. Take a seat for fresh coastal flavours and a true taste of la dolce vita.

TABLETALK

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

TECH YOURSELF • If you’re going for a fresh start, enlist the smartest, most efficient – and stylish – gadgets to help you kick goal after goal in 2021.

delicious. DRINKS DELIVERED • We have the food covered, and now we have the drinks to match! Get recommended wines delivered straight to your door – summer’s best sips are sorted with our wine club.

ENTERTAINER’S WINE SELECTION

ENTERTAINER’S WINE SELECTION MIXED CASE

THE CRITIC’S PICKS

NEW YEAR, NEW GEAR • Summer, salads (like this smoked trout caesar with asparagus and horseradish) and the promise of a good year ahead are all Mike Bennie and Merrick Watts need to inspire fresh, fun drink choices – from old favourites to new and exciting wines.

A REAL CRACKER • In true Yotam Ottolenghi style, the star chef teams good-for-you greens with rich, yolky eggs for a dish that’s a riot of colour and flavour, and one you’ll have on speed dial all summer.

THE CHEF AND THE BUTCHER • Colin Fassnidge and Anthony Puharich are happy as clams with their latest recipe – a one-pan wonder that’s light, bright and peak summer.

BACK TO NATURE • The future is bright for Aussie cheese, say Ellie and Sam Studd , who meet with one of the country’s top producers, and a Produce Awards winner, for a taste of a special offering.

WHAT IS?

I LOVE... A BRIGHT OUTLOOK • Matt Preston looks back at a challenging year and sets his sights on a sunnier 2021.

SAVOUR

Rise & SHINE • There’s no such thing as a basic brunch in Kirsten Jenkins’ world. Instead, there are haloumi and zucchini waffles, smoky baked beans, cornbread with guacamole, and salted caramel oat bars – part nourishing, part feast-worthy and every bit the superstar spread you’ll want to wake up to.

THE GOOD LIFE • It’s been a year of big changes for Mark LaBrooy but throughout it all there’s been one constant – honest, wholesome food. Here, the chef shares bright family-friendly dishes that breathe new life into breakfast, lunch and dinner.

THE next CHAPTER • Between them they run some of Australia’s most iconic restaurants. Chris Lucas , Rinaldo Di Stasio and Maurice Terzini sat down with delicious . to talk about their already solid relationships strengthening through a tumultuous year, their outlook for the future and the dishes that have given them hope.

CATCH THE SUN • Ask Lucy Tweed what summer means to her and she’ll tell you in three words: Fun. Breezy. Barbecues. Follow her lead for vibrant, easy-prep eats – grills, cheery tacos and peaches-and-cream doughnuts – that soak up every ray of sunshine.

STIR...