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.
TALK TO US
BIG SHOT • Georgie Esdaile’s luxe cover brownie is far from low-key, and we wouldn’t want it any other way. In a hurry? Turn to p 51 for our time-saving hack!
IN SEASON • Sustainable seafood and seasonal fare don’t have to be haute cuisine, as Sydney restaurant-meets-fish and chipper Fish Shop and Fsh Mkt proves. Here, the team share effortless autumn recipes that are big on comfort.
FISHY BUSINESS • Just a sandy footed stroll from the surf at Bondi Beach, a sleek restaurant and takeaway store is turning the notion of traditional fish and chips on its head.
Clare SMYTH • With the arrival of Oncore by Clare Smyth late last year, Australia was given a glimpse into the mind of one of the UK’s top chefs. On a flying trip to Sydney, Clare Smyth sat down with delicious. to discuss her innovative Australian outpost, as well as a very special potato.
INSIDER NEWS • Hot tables, lust-have products, the latest news, trends & more.
EAT YOUR GREENS • Bring the garden to your table with Le Creuset’s newest colourway – Bamboo. Inspired by the vibrant and enduring evergreen, the chic new shade will make every meal feel fresh and inviting, while creating a lush backdrop for all your favourite dishes. lecreuset.com.au
home grown. • With the addition of warming native spices, Nornie Bero delivers a show-stopping cake just in time for Easter.
bean SCENE • Can’t function without coffee? Forever craving chocolate? Surround yourself with mocha-hued accessories, indulgent chocolatey treats and a lifetime supply of strong espresso.
So FRENCHY • In Melbourne’s newest hospitality quarter, HER Bar channels the chic salons of Montmartre, writes Georgia Lejeune.
The SERVE • Across Australia, our expert critics are busy putting the hottest new venues to the test. This month, Joanna Savill visits the latest outlet of Sydney chef Josh Niland’s growing sustainable-fish movement.
SPEAK SOFTLY AND CARRY A BIG STAKE • Faced with a satisfying Greek feast laced with enough garlic to take down Dracula, Mike Bennie and Merrick Watts get creative with herbal spirits, light red wines and a popular brand of mouthwash.
THE CHEF AND THE BUTCHER • X marks the spot for Colin Fassnidge and Anthony Puharich, thanks to this indulgent, savoury take on a hot cross bun.
BREAKING BREAD • Add some extra flair to your spread this Easter with Yotam Ottolenghi’s updated take on a traditional Italian dish.
BONUS GIFT: SUBSCRIBE AND RECEIVE A BONUS SERVING BOARD
GOOD GOAT • Follow Ellie and Sam Studd to the Rhône Valley, where cheesemakers use cutting-edge tech to create a super-smooth goat’s cheese.
I LOVE… THE DARK SIDE • Matt Preston goes down the rabbit hole exploring the myths and mysteries of chocolate.
BAKE IT delicious. • Bakers, don your aprons. We’ve added two delectable new creations to our delicious. baking range packet mixes, to help you get impressive yet effortless results no matter the occasion.
ITACATE MEXICAN • One tamale at a time, Rosa Cienfuegos has helped transform Sydney’s understanding of Mexican food. In recipes bursting with tradition and flavour, she delivers a spread that will bring her homeland into your kitchen.
ROAST WITH THE MOST • If you’re after a low-fuss dinner with generous flavours, it’s hard to beat a roast! Georgie Esdaile takes classic pairings and works her magic to create vibrant mains you’ll want to make again and again – perfect for easy...