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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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.

SAVOUR

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...