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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Welcome

IN SEASON • Autumn brings a gorgeously vibrant burst of colour and flavour to our plates. Let Paulette Whitney of Tasmania’s Provenance Growers inspire you to taste the rainbow.

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

Fresh TAKE • In tandem with the wider bakery boom, we've seen pastry purveyors get ever more experimental with their creations. Among the cakes, pastries and puffs, a clear yen has emerged for Japanese-inspired patisserie, with locally owned bakeries matcha-ing our cravings.

Good TASTE • Autumn calls for lush earth tones, heirloom-worthy prints, tactile fabrics, natural finishes… and chocolate, of course. Lots and lots of chocolate.

Drinks • the latest bars, releases and drinks trends on tap.

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

Crowd pleasers • Entertain in style with impressive fare that can be whipped up more easily than ever thanks to the latest must-have kitchen appliances.

Room to move • GET CREATIVE IN THE KITCHEN WITH AN INDUCTION COOKTOP THAT OFFERS MAXIMUM SPACE, CONTROL AND INTUITIVE ASSISTANCE. COOKING AT HOME JUST GOT A LOT MORE FUN.

Big picture • FEED A HUNGRY CROWD MORE EASILY THAN EVER WITH AN OVEN THAT OFFERS PLENTY OF CAPACITY PLUS TRADITIONAL, MICROWAVE AND STEAM COOKING FUNCTIONS ALL IN ONE.

Smooth moves • SERVE KITCHEN STYLE AS WELL AS MEMORABLE MEALS WITH A SLEEK MATTE BLACK INDUCTION COOKTOP THAT GIVES YOU FLEXIBILITY AND CONTROL IN PERFECT BALANCE.

Simple pleasures • STEAM, BAKE, ROAST AND MORE WITH A COMPACT COMBINATION OVEN THAT PROVIDES PLENTY OF OPTIONS FOR TAKING THE FUSS OUT OF ACHIEVING RESTAURANT-QUALITY RESULTS.

Bring the funk • Ellie and Sam Studd welcome you to the dreamy, creamy world of authentic camembert, a cheese lover’s paradise ripe for exploration.

According to Matt • Why some food traditions stick

Australia’s favourite biscuit, 3 WAYS • Everyone loves Anzac biscuits. Master the classic, then take it for a spin with these quick and easy recipes by Lucy Nunes.

Whip it real good • Who said pavs are only for Christmas? Not Nornie Bero, who brings us the perfect dessert for an Australian Easter celebration.

New tides • The Oatley family and their trusted winemaker Larry Cherubino have entered a new era with the debut of Nicole Oatley’s new wine label. Join a moonlit dinner to toast with them.

Savour

Heide HARVEST • From a bohemian retreat for 1930s artists to a modern-day cultural institution, the Heide Museum of Modern Art in suburban Melbourne – with its lovingly kept kitchen gardens – has a long history of offering up slow abundance.

Olympus • Inside new landmark Sydney restaurant Olympus, Greek hospitality has put down roots under the spreading boughs of a bougainvillea tree. In the following pages, head chef Ozge Kalvo shares a taste of her generous menu.

SLOW COOKING • You’ve got a whole glorious four-day long weekend stretching out in front of you. Make the most of it with these relaxed slow cooks by Lucy Nunes and Dominic Smith. They’re all well worth the wait.

CIBARIA Manly • No need to go to Italy this year for those Mediterranean vibes. A new venue from polished restaurateurs the Pavonis brings beachfront aperitivo sessions to the Manly promenade with a sunny menu of seafood, pasta and, of course, gelato.

French at heart • In a gorgeous new cookbook, the mother-and-daughter team behind French...