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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A delicious NEW PAIRING • delicious. has partnered with Qantas Wine to make your mealtimes even more enjoyable. Each month, you’ll be able to buy curated premium wines that perfectly pair with the issue’s recipes, making food-and-wine matching effortless. Or subscribe to an exclusive Wine Plan, and have a selection of quality wines delivered straight to your home every quarter.
IN SEASON • A pioneer of Greek cuisine in Australia, Alpha executive chef Peter Conistis tosses together the fresh flavours of the Mediterranean, plus a little ouzo, with the best fish, meat, vegetables and herbs of the season.
YES, PLOOS! • Peter Conistis’ new restaurant Ploos will set sail on the Sydney Harbour foreshore this summer with a menu of fresh flavours inspired by the dazzling Greek Islands of the South Aegean.
INSIDER NEWS • Hot tables, lust-have products, the latest news, trends and more.
GARDEN PARTY • Refresh your table for spring with Kip & Co’s new Abundance linen tablecloth. Bursting with bright blooms, it’s begging to be spread with seasonal share plates and hefty salads. Pair with a floral centrepiece and you’re all set for al fresco season. $159 from kipandco.com.au
Little Luxuries • It’s the little things that can make your time at home feel much more special. Swap out standard everyday items for flashy cutlery, pretty pastel bowls and feel-good coffee cups to elevate the ordinary.
New SPICE • Soi 38’s new Adelaide location provides a sophisticated tour through modern Thai cuisine, writes Alexis Buxton-Collins.
WHAT’S OKAY TO SIP WITH POKÉ? • Our critic and comic share their fresh takes on the perfect match to poké – Mike Bennie reaches for a refreshing vodka, while Merrick Watts turns to an out-of-the-ordinary fruity Japanese liqueur.
NEW FAVOURITE • This rustic star is sure to take centre stage at your table. With paper-thin slices of potato, spoonfuls of spicy chermoula and a flaky base, Yotam Ottolenghi has given us ‘feel-good’ in spades.
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THE CHEF AND THE BUTCHER • Colin Fassnidge and Anthony Puharich revisit memories of pub lunches and late-night kebabs to bring an old favourite into the now.
MELTING MOMENT • A fresh ball of burrata makes every cheese lover weak at the knees, say Ellie and Sam Studd, who prove that this decadent addition can jazz up any weeknight meal.
I LOVE… FLIPPING TRENDS • Matt Preston travels back in time to see how our eating trends have changed, then shares his own.
TABLE OF PLENTY • Passion is at the centre of every dish Spanish-born chef Miguel Maestre conjures. With big, bold flavours, generous portions and a whole lot of warmth, serving up these recipes makes for very easy entertaining.
SET THE SCENE
FOOD FROM THE HEART • In his new book, Everything I Love to Cook, renowned chef Neil Perry shares his most cherished recipes – the dishes that evoke memories, transport you to destinations around the world, and that you’ll want to make time and again.
FRITTER FRENZY • These fritters are worth flipping over! Helena Moursellas harnesses the goodness (and convenience) of frozen veg to serve up the pan-fried favourites, pimped with haloumi, pancetta and kimchi. Add a lashing of spicy yoghurt, or a herby dressing, and dinner’s done.
CURRY CRAZE • Aromatic...