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

FEBRUARY MENUS

IN SEASON • Fresh off the launch of her latest restaurant in Adelaide’s popular Leigh Street precinct, chef Laura Sharrad shares recipes that place classic Italian flavours and fine summer produce front and centre.

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RINGING TRUE • Laura Sharrad has followed up her popular Adelaide pasta bar with a slick restaurant on Leigh Street and this time around, she’s breaking all the rules.

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

MADE IN THE SHADE • Out of the blue, Maison Balzac has released a chic new colourway inspired by the sapphire shores of Cadaqués in Spain. The Les Fruits De Mer capsule collection features the signature Gobelets, carafe set, Coucou vase and DotDot bowl in a brilliant new indigo hue. maisonbalzac.com

Clean Start • Bring greater peace, beauty and tranquillity into your life with luxury homewares, indulgent self-care buys and wholesome treats.

Due WEST • Chef Will Meyrick has traded Bali for Perth, and his contribution to the city leaves a lasting impression, writes Max Brearley.

Out & About • With Champagne flutes in hand, the delicious. family gathered for an intimate preview of Sydney’s hottest new venue, Shell House Dining Room, for a special 20th-birthday celebration.

THE NEW SCENT OF SUMMER • From young Spanish wine to bourbon and booze-free cocktails, Mike Bennie and Merrick Watts offer some unexpected pairings for these barbecued glazed beef skewers.

FEEL-GOOD FLAVOUR • Ellie and Sam Studd sing the praises of India’s most iconic cheese, paneer, and serve up their simple, nourishing take on a classic recipe.

NUTS FOR CAKE • Whether you keep it simple or adorn it with decadent extras, this walnut cake from Yotam Ottolenghi is as perfect for afternoon tea as it is for a celebratory table.

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THE CHEF AND THE BUTCHER • Colin Fassnidge and Anthony Puharich are back for the new year, serving up sweet, sticky wings that are sure to fly off the plate.

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SAVOUR

SHELL HOUSE DINING • Expectations were high for the reveal of Shell House, and Sydney wasn’t disappointed. On the opening night of the Sky Bar, hospitality heavyweight Brett Robinson and his team welcomed the delicious. family for an intimate preview of Shell House Dining Room.

TOMATOES • From a tart to a Tuscan soup and an updated BLT, Georgie Esdaile makes the most of abundant summer tomatoes for a true taste of the season.

QUICK STICKS • Fire up the grill – skewers are the dish of the season. Matt Moran gets straight to the point with six punchy recipes, from harissa chicken and sticky honey-soy pork to chermoula-rubbed rump cap.

AS / AN SALADS • These aren’t your average salads. Phoebe Wood takes inspiration from Vietnam, Thailand, China and beyond to serve up fast and fresh plates that pack a punch. Eating your greens has never looked better!

HEADING EAST • For a meal that wows in less time, Middle Eastern cuisine is always a sure thing. In these new weeknight dinners, Phoebe Wood employs classic ingredients such as toum, baharat and pickled chillies to add fast flavour, guaranteed to impress.

Mabu Mabu • From her Melbourne deli, cafe and restaurant, Nornie Bero has become a champion of Indigenous ingredients from across Australia. In her new book, the Torres Strait Islander chef and business...