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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IN SEASON • At Melbourne cantina Tres a Cinco, fun, flavourful dishes with heart are the order of the day. Here, Mexican-born head chef Sarai Castillo shares some of her favourite recipes that make the most of the season.

Talking TABLES • —Hot places to eat, the latest news, trends & more.

Fresh TAKE • Our Digital Editor and Eat Out expert Erina Starkey on what’s hot right now.

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

Simply stylish • Imbue your kitchen with natural hues and subtly sophisticated designs that let the colours of your cooking shine brighter.

MADE FOR YOU • PERSONALISE YOUR HOME WITH A SELECTION OF PREMIUM APPLIANCES FROM SAMSUNG’S BESPOKE RANGE – AVAILABLE AT HARVEY NORMAN.

Play it cool • EXPRESS YOUR UNIQUE STYLE AND EXPERIMENT WITH KITCHEN COLOUR.

Elevate viewing • MAKE YOUR FAVOURITE ROOM FEEL LIKE AN ART GALLERY WITH THE FRAME.

Start fresh • FILL YOUR LIVING SPACES WITH LIFE THANKS TO POWERFUL AIR PURIFICATION.

Clean everywhere • FREE YOUR SURFACES FROM DUST WITH A HIGH-PERFORMANCE VACUUM.

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

Paella with a twist • Nornie Bero adds Australian flavour to a classic Spanish dish.

SUBSCRIBE NOW & RECEIVE A BONUS COMFORT FOOD COOKBOOK • Get a year of delicious. delivered for just $99* PLUS receive our latest cookbook

NEW BAGELS by delicious. • To help you make the most of our newly released New York-style bagels baking mix, we bring you the ultimate ‘pimped’ bagel recipe. Brunch never looked – or tasted – so good!

Into the blue • Ellie and Sam Studd turn up the funk with a clever chicken recipe that comes with a kick of spice and an addictively punchy blue cheese sauce.

Spice up your life… • Get the ball rolling with this Middle Eastern-inspired dish from Yotam Ottolenghi, which comes with an explosion of irresistible flavours.

The Cut • —with the Chef and the Butcher

What’s trending • —Matt Preston on our love for all things ‘swicy’

A WORLD OF FLAVOURS… • EMBRACELA VIE EN ROSE WITHTHE COOK’S ATELIER | AUTHENTIC THAI FOOD AT HOME | FAMILY RECIPES FROM GREEK YIAYIADES | A JEWISH FEAST FOR A GOOD SHABBOS | SAM YOUNG’S CANTONESE CLASSICS | A GLOBAL COOKIE COLLABORATION | SWEET & GOOEY CARAMEL TREATS FROM ACROSS THE GLOBE

Dining with THE COOK’S ATELIER • When it comes to classic cuisine, no one does it quite like the French. The mother and daughter behind French cooking school The Cook’s Atelier share a tempting taste of Burgundy with the ultimate dinner party menu, spanning from aperitif to dessert.

Entertaining 101

CRUNCH TIME • From a cheeky spin on Greek kourabiedes to a traditional Jewish pastry, morning tea just got a whole lot sweeter with these fresh takes on international biscuits by some of the very best in the baking business.

Eastern feasting • The delightful duo behind Melbourne’s Very Good Falafel, Louisa Allan and Shuki Rosenboim, share the dishes that they love to cook at home. From a slow-cooked Shabbat stew to an epic schnitzel sandwich, this is kosher Jewish comfort food.

Recipes from Greek grandmothers • When it comes to cooking, yiayia always knows best. In her new cookbook, Anastasia Miari shares the time-honoured recipes and fascinating life stories of Greece’s matriarchs.

THAI AT HOME • An immersive food tour of Chiang Mai has inspired Food Director Lucy Nunes...