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 • From brussels sprouts and borlotti beans, to blue mackerel and bottarga, this kind of top produce is what makes Mitch Orr’s kitchen one of the hottest in town. Here he shares recipes that celebrate best-in-class ingredients and reveals how you can recreate his renowned dishes at home.

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HAPPY RETURN • Top chef Mitch Orr reunites with the flavours he loves, this time back at Pilu at Freshwater, and bottling the famous sauces from his Acme days.

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

SALUTE! • When it comes to raising a glass, Italians do it best. Get inspired by the greats and lift your beverage game with high-quality bottles and stylish accessories.

THE ITALIAN JOB • Adelaide’s new Italian restaurant trades up the red-checkered classics for modern marvels, writes Erina Starkey.

3 OF A KIND • Carriageworks Farmers Market’s top produce picks for winter.

BUCKING THE TREND • Venison is making the leap from restaurant menus to the family table, with producers like Jonas Widjaja from Fair Game offering a highly sustainable and ethical product with a standout taste.

OLD-SCHOOL COOL • A simple pizza is like a blank canvas for exciting drinks matches, according to Mike Bennie and Merrick Watts, who go all out with rosé and sangiovese, whisky and a foolproof rosato. A cheap-and-cheerful dry sherry is thrown in to keep things real.

THE CHEF AND THE BUTCHER • Colin Fassnidge and Anthony Puharich are up to their usual cheek, with a recipe for a luscious lasagne layered in for good measure.

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UPPER CRUST • The finer things in life are often the simplest, says Yotam Ottolenghi, whose super-easy twist on spaghetti offers texture and flavour in equal measure. Cooked in one pan, this dish will take your kitchen credentials to a new level.

CREAM OF THE CROP • For a dairy product at the top of its game, it’s got to be mascarpone, write Ellie and Sam Studd, who use the Italian cream in their winning citrus tart.

I LOVE… TALKING ITALIAN • There are some strange dishes to come out of Italy, says Matt Preston, who lists his top 10. But there’s one Roman recipe that saves the day.

SAVOUR

BUON APPETITO! • Perched on the wharf’s edge at Woolloomooloo, Sydney, the Fink team gathered at OTTO to raise a glass to a milestone seldom seen in the restaurant biz – 21 years of service – with the same hospitality flair that has seen the restaurant become an icon.

GREAT BAKES • If comfort is key to dinner success, then these pasta bakes by Monty Koludrovic unlock the warmth and generosity of feel-good food. Enlist these Italian greats – from cheesy cannelloni and macaroni to meatball fusilli – to gather your troops at the table, pronto.

Bella BIANCA • Chef Ben Williamson shares tried-and-tested recipes from Bianca, his new diner in Brisbane, where the beauty of the produce-driven menu lies in the simplicity and warmth of Italian cooking.

BIG CHEESE • Helena Moursellas gives classic Italian dishes the royal treatment with the king of cheese. Providing richness in a risotto and ribollita, to being the crowning glory in a flavour-hitting veal cotolleta and focaccia, parmesan reigns supreme.

Little Italy • Bring the Italian wine bar vibes to your...