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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APRIL MENUS

IN SEASON • Chef Paul Farag brings vibrant Egyptian flavours to Sydney’s Nour. A taste of his must-make dishes, featuring top produce (as seen here), and you’ll know why he’s destined for a bright future.

LIGHT THE WAY • Named after the Arabic word for light, Nour brings a taste of the Levant to Sydney’s Surry Hills. And now with Paul Farag at the helm, it’s Egypt’s time to shine.

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

The  EASTER edition • Go all out with this year’s selection of treats. Start the day with hot cross crumpets, morning tea with spiced drinking chocolate and nibbles of premium blocks and eggs in between.

SET THE BAR • P&V Merchants’ success continues, with a second outpost in Sydney’s Paddington, and it’s reason to raise a glass, writes Erina Starkey.

3 OF A KIND • Hot tables, the latest wine bars and lust-have products.

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

ENTERTAINER’S WINE SELECTION

THE CRITIC’S PICKS

THE COMIC’S WILDCARD

THE SWEET SPOT • Leave room for dessert – Mike Bennie and Merrick Watts are riffing on sugar, spice and everything nice to pair apple-infused liqueur, ginger beer and a retro (the mid-2000s are retro, right?) cocktail with a classic maple pear tart.

CREAM OF THE CROP • Is there such a thing as a happy cow? Tasmania’s Elgaar Farm says yes. The 2020 delicious . Harvey Norman Produce Awards winner has herds of them, grazing on pristine pastures and producing outstanding milk, cream, yoghurt and cheese. Here they share their story.

delicious. PRODUCE AWARDS 2021

THE CHEF AND THE BUTCHER • After months of lockdowns and restrictions, Colin Fassnidge and Anthony Puharich are ready to go all out, and they’ve got their eyes on the pie.

DOING THE ROUNDS • Time to update your afternoon tea roster? Yotam Ottolenghi is here to help. These sweet buns – lightly spiced and brushed with syrup – will become your coffee’s new best friend.

IN FULL BLOOM • A cheese that flourishes any which way it’s used is a winner for Ellie and Sam Studd. Here they bake a Normandy camembert in a sourdough loaf to delicious success.

I LOVE... CHOC MAGIC • The complexities of chocolate are what make it one of life’s simplest pleasures, says Matt Preston.

SAVOUR

SAUCY FIX • A ragu at any time of year is great but come autumn, this Italian favourite hits different. Dominic Smith ’s bowlfuls answer the cooler weather’s call for rich, so-tasty pasta allies, from a classic bolognese to a silky seafood version. Get the bowls and forks out, it’s time to get on the sauce.

Back to THE FUTURE • Eco innovator Joost Bakker’s new endeavour Future Food System is a self-sufficient building that’s a force of nature. Here he documents his ideas for the project that also sees chefs Jo Barrett and Matt Stone getting on board and proving a return to what’s good and simple is the way forward.

french CONNECTION • Chef Dan Pepperell, who has manned the kitchens of some of Sydney’s favourite restaurants, is back, alongside Michael Clift, for Bistrot 916, Potts Point’s freshest...