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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SUMMER HIGHLIGHT • 3,061 likes, 86 comments

THE WINNER IS…

MARCH MENUS

delicious. DRINKS DELIVERED

ENTERTAINER’S WINE SELECTION

IN SEASON • Top Tassie chef Massimo Mele celebrates his new role by embracing his roots, honouring his nonna in recipes that take full advantage of the best and brightest produce on offer.

FAMILY TIES • For chef Massimo Mele going back to his childhood and honouring his grandmother are key to his new gig as culinary director of Italian restaurant Peppina, named after his nonna.

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

BIG DAY OUT • Autumn may have arrived but it’s not time to hibernate just yet! Hit the road with these stylish wares in coastal hues, made for the great outdoors.

surf, sand AND TAPAS • Continuing our call for Australians to support regional restaurants, Herald Sun food editor & delicious. contributor Dan Stock explores the Great Ocean Road and surrounds.

THE PERFECT CATCH • One look at the Cape Moreton Scarlet Prawn and you’ll see why it was awarded Best New Product at the 2020 delicious . Harvey Norman Produce Awards. But dive deeper and you’ll discover why it’s a favourite among Australia’s best chefs.

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THE CRITIC’S PICKS

THE COMIC’S WILDCARD

DO THE CAN-CAN • Serving good-quality tinned drinks with canned tomato risotto? Mike Bennie & Merrick Watts say yes, you can . The boys argue that if it’s possible for a great ingredient to come out of a tin, then there are outstanding drinks to be had from a can.

WHEN IN ROME • For Ellie and Sam Studd pecorino from Italy’s capital is the big cheese. Here, they celebrate Pecorino Romano by using it in the famed pasta dish from the Eternal City.

THE CHEF AND THE BUTCHER • Not ready to farewell summer, Colin Fassnidge and Anthony Puharich keep the warm weather vibes going with barbecued lamb and rice salad.

RED HOT GO • If there’s a tray bake you need to try, it’s Yotam Ottolenghi’s tomato-and-onion number. Baked (then grilled) vegies are topped with fiery harissa pine nuts, delivering big, bold flavours – another all-round winner from the top chef.

I LOVE... QUICK BITES • Matt Preston is a fan of fast, flavourful food. Here are his favourite ready-in-a-flash dishes.

FARE GAME • Behind three of Sydney’s favourite venues is executive chef Tom Walton, whose fresh take on pub plates brims with big flavours. Here he shares some of the dishes that bring all the good vibes.

On the WARM FRONT • There’s a luxurious French classic and a hearty Persian number, plus a zesty Guatemalan feast, in this collection of soups from around the globe by Matt Preston . He puts on his tour guide hat and takes us on an intrepid soup journey, one bowlful at a time.

PURE & SIMPLE • Homemade pappardelle and gnocchi are just two of the classic Italian dishes Silvia Colloca wants you to try creating yourself, and with her recipes, she’s willing to bet you can do it. In her new book Simple Italian she shows the beauty and simplicity of her beloved home’s cuisine. The recipes are full of flavour and full of heart. Mangiamo!

Made in Mexico • Say hola to the tastiest, speediest, most colourful plates by Phoebe Wood . Inspired by the best Tex-Mex bites, these nachos, quesadillas, chilli, burritos and the all-important pico de gallo celebrate spice, heat and unabashed flavour.

QUALITY TIME • Great things...