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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DELICIOUS IS TURNING 20

IN SEASON • His legendary ricotta hotcakes were on the cover of the first ever issue of delicious. and 20 years later Bill Granger is still delivering the bright fresh flavours that Australians love to eat. Here he shares a few favourite dishes made with the best summer produce.

FITS THE BILL • Twenty-eight years after opening Bills in Darlinghurst, the king of corn fritters has returned with a new cafe in Double Bay.

A delicious NEW PAIRING

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

FARM FRESH • Create a farm-to-table feast with Le Creuset’s new Farm Fresh edit, which features a colour palette inspired by nature. The range celebrates sustainability, with each cast iron casserole made from 85% recycled steel and iron with pieces designed to last a lifetime.

Party pieces • Styling your table with elegant accessories and pops of colour can take your gathering from special to spectacular. Choose from sophisticated platters, vintagestyle candleholders, glam martini glasses and more.

Hidden GEM • There’s a new player in Fortitude Valley, and the refined space and wood-fired menu has diners talking, writes Sonya Gellert.

3 OF A KIND • Sleek spaces to seek out.

CELEBRATING 2020 YEARS OF delicious • From food festivals to your most-loved recipes, plus the stories you couldn’t get enough of and a few on-set secrets, we’ve rounded up two decades of delicious. in this collection of memories, moments and magic that make this wonderful brand what it is today. Turn the page to read all about it…

STAFF PICKS • ‘WHAT’S YOUR MOST MEMORABLE MOMENT AT DELICIOUS?’

DRINK TO THAT • If we’re hosting the party, Mike Bennie and Merrick Watts are in charge of the drinks. Here, our critic and comic share the cocktails they’d make for a good time, ranging from a tried-and-tested martini to an updated punch.

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DOUBLE TROUBLE • A rich, creamy cheese will always impress at a party. Ellie and Sam Studd share one of the best, Le Dauphin Double Crème, then use it to perfection in sweet and savoury bagels.

I LOVE… LOOKING BACK • Matt Preston has been with delicious. since the very beginning. He reflects on the past 20 years.

SAVOUR

Backyard PARTY • Leave it to our chef and butcher, Colin Fassnidge and Anthony Puharich, to bring the fun to any party! To celebrate 20 years of delicious., the duo have planned the ultimate menu for a garden gathering, including all of the guilty pleasures we love.

TAKE A BITE • Party pies are back, and with these hot new takes on pastry-wrapped favourites from Phoebe Wood, Georgie Esdaile and Helena Moursellas, they’ve never looked better.

All about FLAVOUR • In his new book, World of Flavour, Matt Preston busts food myths and explores the true stories behind some of the world’s best-loved dishes. He also shares the recipes – some classic versions and some with his own fabulous twists – ready for you to make at home.

Cheese, please • From a molten dip and loaded focaccia to your new favourite cheeseboard accompaniments, Kirsten Jenkins indulges in all things fromage.

FEAST at HOME • In almost 60 years of...