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.

Easter seafood —dine & wine

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IN SEASON • A spirit of abundance and generosity flows through everything that Michael Rantissi does. Here, the Salma’s Canteen chef embraces autumn’s best produce, with lavish recipes designed to share.

Talking TABLES • —Hot restaurants, the latest news, trends & more.

HOT NOW. HOT NOW. HOT NOW. HOT NOW. HOT NOW. HOT NO

Bits & BITES • — Foodie finds for your kitchen, home & life.

Easter TREATS • Whether you’re after inspiration for goodies to share, or just want a little something special for yourself, there’s plenty here for every bunny.

delicious.MONTH OUT IS BACK MAY 1-31 • SYDNEY | I ADELAIDE | I MELBOURNE | I BRISBANE

WATCH THIS SPACE

Drinks • — with our resident sippers, the Critic and the Comic

How can I source sustainable seafood?

A day in the life… • Producer of the Year and From the Sea winner, second-generation fisher Bruce Collis’ daily catch graces the tables of some of our most renowned high-end restaurants.

SUBSCRIBE NOW & RECEIVE A SET OF 2 MINI COCOTTES • Get a year of delicious. delivered for just $99* PLUS receive 2 Chasseur Celebration mini cocottes

Masterclass — with Michael James Hot cross BUNS • The pastry chef shares his ultimate recipe and pro tips to ensure piping hot perfection.

A bolt from the blue • Ellie and Sam Studd celebrate a uniquely Australian cheese that sings a whole symphony of flavours. If you’re keen to take the next step to bigger, bolder cheeses, this is the blue for you.

According to Matt — Does chocolate really go with everything? • Chocolate is magic on its own, but teamed up with the right partner, it’s heaven. Matt Preston shares the best – and worst – chocolate combinations.

Sweet temptation • Once you’ve made these syrupy bites by native foods expert Nornie Bero, you’ll be putting up a dough-not disturb sign.

All for the best… • Any chocolate cake is worth a slice in our book, but this beauty from Yotam Ottolenghi is the best in its class.

Savour

Torello FARM • Autumn is the season for long, lazy lunches, and Sophie O’Neil and Mark Brancatisano from Torello Farm have a plethora of produce to inspire their menu. Here, they share the recipes that will be adorning their Easter table.

Mushroom • With their meaty texture and appetising umami flavours, mushrooms can add richness and complexity to any dish. Lucy Nunes and Tracey Pattison put their thinking caps on to help you make more room for ‘shrooms.

Easter seafood • With a few standout sauces and dressings, you can serve up a five-star seafood feast without breaking a sweat this Easter. Icebergs head chef Alex Prichard shares his no-fuss, all-flavour recipe ideas that you can mix and match with the seafood of your choice.

Welcome to Baba’s Place • — In the backstreets of Marrickville, a group of friends from Sydney’s South West have created a category-defying restaurant that pays homage to the families that raised them. Baba’s Place is an eclectic shrine to the microcosms of suburbia – a piece of home, where everyone is welcome.

Another slice. • If you’ve ever felt like you’ve lost your baking mojo, you’re far from alone. Even queen baking bee Natalie Paull can relate. In fact, she wrote a whole cookbook to help rekindle her passion for the craft. Here, we share a few choice recipes that are sure to inspire the baker within.

SALTY& SWEET • For a sprinkle of...