This month, delicious. turns 21, and we’re ready to celebrate.

Whether you’re looking for creative takes on traditional party food, ideas for a luxe brunch at home, or a smorgasbord of sweet treats to enjoy on the weekend, our November issue is here to help you get the party started.

Our delicious. team of chefs and contributors have compiled their best tips and secret tricks to ensure your next celebratory soirée goes off without a hitch.

Join us as we celebrate the party season ahead.

In Pine Time, Lucy Nunes wants you to make the most of in-season pineapple with a treasure trove of tropical delights, from this Caribbean pineapple & coconut fried rice to her easy yet eye-catching pineapple & spice financier.

At Sydney’s Aalia, chef Paul Farag shares his passion for Middle Eastern and North African cuisines. Use his Arabian Nights spread to create a shareable feast, beginning with his chicken tawook skewers with Aleppo tarator, and ending with this delectable warm date kunefe.

Helena Moursellas wants to brighten up your weekend in Best of the Brunch, kicking things off with these chive blinis with gin-spiked salmon and cucumber cream and finishing with a scoop of plum & berry spiced granola crumble with labneh.

Related story: Cook the November issue with these tips and tricks from our food team

Matt Preston catches up with Yotam Ottolenghi to talk easy entertaining, and how the pandemic changed the way we shop and cook. The London-based chef shares all of his entertaining at home secrets, as well as the recipe for this devil’s food cake with hazelnut praline.

In Plats Du Jour, Loulou chef and restaurateur Sebastien Lutaud creates a host of dishes ready and waiting to bring a burst of joie de vivre to your table, from this green bean & speck caesar salad, to his stunning peach melba.

In Bangkok, Chris Schalkx gets lost among the heady aromas and hubbub to explore the vibrant neighbourhood where ancient tradition and modern invention combine.

Plus, explore the former gold rush city of Ballarat, swing by rugged Tassie gem, King Island, read our latest restaurant reviews, insider news, all your favourite features and so much more.

The November 2022 edition of delicious. is now on sale.