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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GREEN TEAM • Nourishing, warming, and full of flavour – Georgie Esdaile’s cover recipe of super greens and bean soup is everything winter cooking should be.
A delicious PAIRING • When winter comes there’s something extra warming about a hearty meal and a glass of full-bodied red wine. It’s the perfect pairing for chillier weather, and a delicious way to spend an evening all rugged up.
IN SEASON • If anyone is qualified to sing the praises of fruit and veg, it’s Brent Savage. The respected chef shares a late winter plant-based menu inspired by his Sydney vegan fine diner, Yellow.
INSIDER NEWS • Hot tables, lust-have products, the latest news, trends & more.
ON THE WAGON • Four Pillars has jumped on the non-alcoholic bandwagon. Inspired by two of its best-selling spirits, the gin distillery has released new teetotal tipples – Bandwagon Dry and Bloody Bandwagon. Enjoy with a splash of tonic or soda as you would a regular G&T. $50 from the Four Pillars Gin Shops and Dan Murphy’s.
eco BUYS • Green is the new black, as these sustainable yet oh-so-stylish buys prove.
green is good. • Combining leftover herbs with a versatile native green, Nornie Bero whips up a punchy, fresh dip.
Mai OUI • In a welcoming wine bar hidden above a Melbourne city arcade, Kendall Hill discovers a love letter to France.
The SERVE • Our expert restaurant critics are busy eating their way around Australia. This month, Alexis Buxton-Collins experiences the reopening of the restaurant that kick-started Adelaide’s culinary renaissance.
3 OF A KIND • Where to snap up the best oysters.
Produce in the SPOTLIGHT • Ahead of the big reveal of the 2022 delicious. Harvey Norman Produce Awards winners in our September issue, Max Brearley spotlights some of the finalists creating positive change.
Out & About • This year, the American Express delicious. Month Out returned bigger than ever, with Sydney, Melbourne, Brisbane and, for the first time, Adelaide celebrating a month of festivities.
PAIRINGS THAT JUST CAN’T BE BEET • A savoury silverbeet tart by sustainability pioneer Jo Barrett gets Mike Bennie and Merrick Watts ruminating about zero-waste drops and a local take on an iconic French apéritif.
BEAN AND GONE • You’ll be going back for second servings of these rich, buttery beans from Yotam Ottolenghi, who takes the humble legume to delicious new places with this simple recipe.
HAPPY SCRAPS • Save those leftover wedges of Camembert and slices of cheddar – Ellie and Sam Studd are serving up a cheesy French dip that’s anything but scrappy.
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THE CHEF AND THE BUTCHER • Our chef Colin Fassnidge and butcher Anthony Puharich get sustainable with a versatile stew and sing the praises of cows put out to pasture.
I LOVE… USING IT ALL • Matt Preston’s quest to find the best use for banana peels has finally come to a conclusion.
OZ HARVEST DINES • It’s all about nourishment of body and soul at Refettorio OzHarvest Sydney, the new social endeavour that uses rescued ingredients to create for those in need. Here, the team share the love with recipes to make for your own community.
PANTRY SPICES • Breathe new life into pantry staples and leftovers lingering in the fridge with this menu by Anjum Anand. The...