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

TALK TO US

Delicious AU

AUGUST MENUS

Out & About • This year American Express delicious. Month Out was bigger than ever, with Sydney, Melbourne and Brisbane celebrating a month of festivities.

IN SEASON • Nomad welcomes a new era with the opening of its Melbourne outpost. Here, executive chef Jacqui Challinor shares the restaurant’s spirit of celebrating the best produce, with recipes worthy of your next get together.

MARKET BASKET

NEW-AGE NOMAD • Jacqui Challinor’s Nomad is forging a new path in Melbourne with a fresh, seasonal menu that celebrates the best in Victorian produce.

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

the good LIFE • From organic ice cream and pink gin, to reusable cups and cutlery you’ll want to show off, adopting an eco-conscious way of living never looked or tasted so good.

Pure & SIMPLE • Bianca, Brisbane’s new arrival, brings elegance, generosity and Italian flavours you’ll be talking about for a long time, writes Sonya Gellert.

3 OF A KIND • Hot tables starring innovative dishes with plenty of flavour.

NO-WASTE 101 • There’s life left in every bit of produce you’re just about to throw out, according to some of our favourite contributors. Take notes and turn those kitchen scraps into genius ways of decreasing waste and increasing flavour.

SEAL OF APPROVAL • Looking to scrap the plastic wrap? A Melbourne-based couple have developed a fully compostable cling film that breaks down in the backyard faster than an orange. It’s enough to make you feel glad.

TWO PEAS IN A POD • Their opinions may differ, but Mike Bennie and Merrick Watts are on the same page when it comes to matches for a creamy pea and ham soup. There’s a deep-flavoured beer, refreshing riesling and a fino sherry, but a whisky sour tops the list.

SUBSCRIBE AND RECEIVE A BONUS MIDWEEK DINNERS COOKBOOK • Get a year of delicious. for one year for just $79.99* PLUS receive our latest cookbook Midweek Dinners

THE CHEF AND THE BUTCHER • Colin Fassnidge and Anthony Puharich serve up a curry with kick using kangaroo and pantry staples. Macadamia flatbread keeps things true blue.

COMFORT ZONE • Yotam Ottolenghi delivers again, this time with a dish that brings all the feel-good vibes in one pan – cheese, bread, garlic oil and a tomato sauce that perfectly ties it all together.

IT’S ALL GOOD • Store your cheese well and you’ll reap the rewards, write Ellie and Sam Studd who share an easy, tasty quesadilla recipe using leftover portions.

I LOVE… USING IT ALL UP • Bring out the best of your leftovers by enlisting Matt Preston’s top rule-breaking dishes.

SAVOUR

green change • Away from the bustle of the city, Stellar magazine’s style director Kelly Hume puts on a spread of the top produce from the South Coast at her new family farm in Milton, and proves that sometimes the grass really is greener on the other side.

MOVER & SHAKER • Sydney’s new bar Re is raising a glass to sustainability, serving up cocktails and snacks with a conscience. Here, co-owner Matt Whiley shows how surplus produce and recycled materials create a revolutionary bar experience that’s set to shake things up.

The future IS HERE • The Future Food System house in Melbourne’s Federation Square is in full bloom, thanks to its founder Joost Bakker and chefs Jo Barrett and Matt Stone. The trio have been busy cooking and experimenting with produce they’ve grown in the self-sufficient...