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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IN SEASON • Australian ingredients have captured the imagination of Peruvian chef Alejandro Saravia. Here, he shares a taste of the menu at his new landmark Melbourne eatery Victoria by Farmer’s Daughters, which takes a pioneering approach to sourcing local produce.
INSIDER NEWS • Hot tables, lust-have products, the latest news, trends & more.
Chic CRAFT • A classically trained French chef has set up in an emerging Brisbane hub, and the result is tres bon, writes Sonya Gellert.
THE SERVE • Our expert critics are busy dining their way through Australia’s hottest venues. This month, Kara Monssen enjoys a chef’s boundary-pushing cooking at a new Melbourne seaside fine diner.
home & HEART • Classic Australian design meets effortless home-grown style, with covetable homewares and breezy fashion buys that prove there’s truly no place like home.
home grown. • A lesser-used cut of kangaroo becomes rich and tender in Nornie Bero’s spin on slow-cooked stew, enriched with native herbs and spices.
FROM THE SERVO TO THE VOLVO • A high-end brisket pie gets Merrick Watts reminiscing about some old-school flavour combinations, while Mike Bennie kick-starts a campaign to redeem the reputation of a much-maligned wine.
SPRING INTO IT • Shake off those winter blues and bring some greens into your life, courtesy of Yotam Ottolenghi, whose easy pea and butter bean dish is a riot of fresh flavour and creamy-crispy textures.
THE CHEF AND THE BUTCHER • Colin Fassnidge and Anthony Puharich get creative – and seasonal – with that classic Australian favourite, the sausage roll.
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I LOVE… Aussie ingenuity • Matt Preston shares the who’s who of Australian food pioneers, plus an easy cheesy main.
PIECE OF CAKE • Get your hands on this sublime Victorian goat’s curd and take it to new heights in Ellie and Sam Studd’s glorious cheesecake, with a native twist and drizzle of salted caramel.
OSBORN HOUSE • A real labour of love, new NSW country hotel Osborn House celebrates local talent in every detail. Here, those artists, artisans and producers come together over a long lunch made with Southern Highlands produce and South American flavours.
PUB CLASSICS • Creating crowd-pleasing food is second nature to Matt Moran. His seasonal menu at the reborn The Rockley Pub in the NSW Central Tablelands features all the good stuff, and here he shares a few favourite recipes for spring dining, from burgers and schnitzel to a perfect tarte tatin.
Karen MARTINI • If anyone knows how to whip up a delicious plate of food, it’s Karen Martini. Here, she shares a handful of recipes from her beautiful new book, COOK, including favourite Martini family recipes and inspiring new bites for entertaining.
CHICKEN SHOP • Inspired by Friday night favourites from her neighbourhood charcoal chicken takeaway, Georgie Esdaile has designed the ultimate feast to make at home, featuring rotisserie-style chicken, crispy hot chips, sides and a clever next-day sanga to use up any leftovers.
CHINESE-ISH • In writing their acclaimed new book, Chinese-ish, Etta chef Rosheen Kaul and illustrator and hospitality veteran Joanna Hu delved into their complex, rich and flavourful culinary heritage to create must-make recipes that speak of both tradition and innovation.
SCONES • Someone put...