“There aren’t many foods I love more than chocolate and baked goods. So put them together and you have one super indulgent April issue,” says new delicious. editor-in-chief Kerrie McCallum. “This month, there’s so much to experiment with and be inspired by, in and out of the kitchen: travels to exotic foodie destinations and recipes to cook over the Easter break. On my radar are Matt Preston’s breads of the world, Silvia Colloca’s hearty Easter feast, and wicked chocolate desserts from our delicious. food team.”
Baking with Matt Preston
Matt Preston rolls up his sleeves and takes off his cravat to bake sweet and savoury breads from around the world – hello Swedish pecan and cinnamon buns. And Valli Little’s gorgeous (and seriously easy) mulled wine plum cobbler is the perfect finish to her autumn entertaining menu.
Easter entertaining with Silvia Colloca
New regular contributor Silvia Colloca invites us into her home for Easter lunch, Italian-style – think pasta with mushroom ragu and sweet bread with Amaretto mascarpone. Plus, our decadent chocolate recipes, including the lush baked buttermilk doughnuts with whisky chocolate glaze on our cover, will have chocoholics weak at the knees.
Jamie Oliver’s weeknights
Jamie Oliver’s fiery Southeast Asian classics are just the thing to spice up your weeknights – think spicy chilli crab and lime-spiked banana fritters. Top Australian PorkStar chef ambassadors, including Colin Fassnidge and Hamish Ingham, deliver must-cook recipes that celebrate the whole hog. Plus, there are ten quick and easy one-tray baked dinners for fuss-free dinners.
Visit global hotspot, Turkey
Sydney chef Somer Sivriuglu shares an exclusive extract from his new book Anatolia: Adventures in Turkish Cooking. Enjoy a taste of paradise at The Datai, on Langkawi Island, Malaysia. Plus, discover all there is to see, taste and do in South Australia’s Adelaide Hills.