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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MARCH MENUS

A delicious PAIRING • Master the art of food-and-wine pairing with the latest addition to our delicious. Wine Plans – the Mixed Wine Plan, featuring a combination of reds, whites, rosés and sparkling, including seasonal favourites and classic varietals.

DO YOU KNOW AN AMAZING FARMERS’ MARKET?

IN SEASON • Sydney chef Scott McComas-Williams, who cut his teeth in Australia’s top Spanish restaurant, offers a taste of his new Catalan kitchen with seasonal plates made for sharing.

MARKET BASKET

SALUT TO THAT • While natural wines and small snacky plates have been trending for some time, a Catalan-inspired wine bar has arrived in Redfern to show us how it’s really done.

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

pretty PASTEL • Fill your kitchen full of calming hues and Scandi vibes with timeless cookware and useful gadgets that are as aesthetically pleasing as they are functional.

CREATE EXTRAORDINARY

home grown. • Torres Strait Islander chef Nornie Bero spices up a soul-warming one-pot dish with native pepperberry.

Firing UP • Canberra’s dining scene gets even hotter, writes Tristan Lutze, as two star chefs unveil a fire-fuelled new venue in the capital.

The SERVE • Across Australia, our expert critics are busy eating their way through the hottest new venues. Fooderati Melissa Leong recently sampled a new Italian joint from a legendary duo of Melbourne restaurateurs.

BALLING WITH THE BEST OF THEM • When approaching a hearty one-pan meatball tray bake, Mike Bennie and Merrick Watts play with a classic Italian red, an easy-drinking wine alternative and a princely pairing.

FLAVOUR MADE FAST • Enlivening a nourishing broth with a ginger and chilli kick, Yotam Ottolenghi delivers a soul-warming noodle soup that’s quick and wholesome enough for a midweek meal.

THE CHEF AND THE BUTCHER • Colin Fassnidge and Anthony Puharich give a secondary cut a second chance and serve up an easy, succulent curry all cooked in one pan.

SUBSCRIBE & RECEIVE BONUS COOKBOOK FRESH ENTERTAINING • Get a year of delicious. delivered for just $79.99* PLUS receive our latest cookbook, Fresh Entertaining

MELTING MOMENT • This adaptation of a classic French recipe by Ellie and Sam Studd is no stinker. Made with a pungent cheese first crafted by monks, this gooey, creamy dish is pure indulgence.

I LOVE… GIVING UP • Matt Preston is calling it quits – on pickling and picnics, stirring and fuss. In honour of his new-found nonchalance, he shares lazy cooking hacks and a one-pot dish that proves effort is overrated.

SAVOUR

the depot. ENTERTAINING • For 15 years, The Depot has been at the heart of Bondi’s barefoot cafe culture. With a new location and a new team at the helm, Clint, Cade and Guy Turland and Johnny Kelly throw a breezy feast to celebrate the Sydney cafe’s fresh beginning.

CHICKEN TONIGHT • Everyone is a winner with a chicken dinner! Phoebe Wood makes the most of this economical and flavoursome ingredient with recipes for sticky wings, a spiced braise, healthy tacos and much more.

STIR-FRY • Fire up the wok and toss together a lightning-fast midweek meal with a handful of fresh ingredients and few pantry staples. Olivia Andrews’ impressive stir-frys save on time without scrimping on flavour.

PLANT CURIOUS • Getting creative with grains, pulses and greens, Tom Walton offers up a menu of simple vegie-packed...