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.
Middle Eastern—dine & wine
IN SEASON • Adelaide’s arkhé restaurant has been wowing guests since opening a year ago. Here, chef Jake Kellie shares the produce he loves cooking over fire, plus recipes to make at home.
Talking TABLES • — Hot restaurants, the latest news, trends & more.
Fresh TAKE • HOT NOW. HOT NOW. HOT NOW. HOT NOW. HOT NOW. HOT NOW
THREE more to try
It takes THREE • The team behind an iconic Melbourne pasta bar has opened a third venue. Melissa Leong finds out how Figlia shapes up to its siblings.
Bits & BITES • — Foodie finds for your kitchen, home & life.
Party ON! • Get into the soirée spirit with stunning products that are perfectly made for celebration, no matter if you’re entertaining at home, or out on the town.
Drinks • — with our resident sippers, the Critic and the Comic
Mike’s pour • Getting ready to stock the fridge and bar for party season? Mike Bennie knows how.
Pump up the yams • Nornie Bero combines her favourite root vegetable with three zingy native flavours and some meltingly sweet figs.
Q & A. • Matt Preston in conversation with Yotam Ottolenghi
SUBSCRIBE NOW & RECEIVE A BONUS EASY ENTERTAINING BOOK • Get a year of delicious. delivered for just $99* PLUS receive our latest cookbook, Easy Entertaining
Cheese & bubbles • For our 21st birthday issue, Ellie and Sam Studd raise a flute to a cheese just made for Champagne, giving it a starring role in a chic recipe that’s ideal for special occasions.
The Cut — with the Chef and the Butcher
What’s trending — Matt Preston on our love of nanna baking. • Classic bakes, retro cakes and old-school puds have ruled our recipe rankings all year. Matt Preston looks at why, and offers a new classic.
A feast with friends • It’s our 21st! delicious. celebrated with some of our favourite people over a lavish spread at Sydney’s Gowings Bar & Grill, courtesy of chef Sean Connolly. Recreate our birthday bash at home, with his Italian grill-inspired recipes.
Share & share alike. • In her new cookbook, The Shared Kitchen, Clare Scrine offers refreshing insight into the benefits of communal living as she embraces her love of cooking for others. Here, she serves up beautiful vegetarian and vegan recipes that are perfect for sharing.
Plats DU JOUR • Simplicity is at the heart of these light and bright French bistro favourites from chef and restaurateur Sebastien Lutaud, ready to bring joie de vivre to your table. Best of all, they’re easy to make at home (and still leave plenty of room for dessert).
ARABIAN NIGHTS • At Sydney’s acclaimed Aalia, chef Paul Farag shares his passion for Middle Eastern and North African cuisines. Here, he brings an irresistible feast to the table with dishes from Yemen, Turkey, Egypt and beyond.
PINE TIME • It’s the queen of summer fruits and a dream ingredient in both sweet and savoury dishes. Food Editor Lucy Nunes makes the most of in-season pineapple with these tropical delights.
Best of the BRUNCH • Brunch is always a good idea. Brighten up your weekend with these fresh and vibrant recipes from Helena Moursellas that are almost too pretty to eat. Almost…
Bake SOME WAVES • Life: it’s just better with dessert. In her new book, Katherine Sabbath reveals how bakers of all levels can make the world a little brighter with enticing home-baked treats like these...