In this issue of delicious. on Sunday, in Stellar magazine, Anooska Tucker-Evans looks at the latest trend by chefs of serving top-notch toasties. With the ability to hold all kinds of star fillings, the toasted treat is fast becoming a favourite with eateries around the country. Darren Purchese, of Melbourne patisserie Burch & Purchese, has gone a step further and released a new cookbook, Chefs Eat Toasties Too, dedicated to the humble jaffle. “For my parents, they always knew this day would come,” he laughs. “More people are appreciating the toastie and they’re definitely getting their day in the spotlight.”

In our weekly meal plan, chef Colin Fassnidge cooks quick midweek dinners, from shellfish spaghetti on Monday to Asian eggs on Friday. Meanwhile, in his regular column, Matt Preston looks at the latest culinary buzzwords.

delicious. on Sunday also includes the latest news and reviews for each state on the eastern seaboard. In this week’s NSW edition, Anthony Huckstep visits Spring Yunnan in Chinatown. For the VIC edition, Megan Miller heads to The Alley for some vegan eats. In QLD, Anooska Tucker-Evans pops over the border to Harvest Newrybar near Byron.

delicious. on Sunday appears in Stellar every weekend. Stellar is available in The Sunday Telegraph in New South Wales, the Sunday Herald Sun in Victoria, and The Sunday Mail in Queensland.

If you want to make it a Stellar Sunday, be sure to #makeitdelicious, too!