As the weather cools down, there’s no better time to embrace your inner domestic goddess (or god) and snuggle up with a copy of our brand-new April edition. 

Our Easter vibe du jour (or ambiance du mois to be precise) is indulgence: because April is the month where treating yourself isn’t just allowed, it’s positively de rigueur.

We’ve got all your Easter baking covered, including creative takes on hot cross buns, warming puddings and indulgent desserts, updated roasts and hearty soups, Aussie seafood and comforting sweets.

The team from Sydney restaurant-meets-fish and chipper Fish Shop and Fsh Mkt share effortless autumn recipes that make the most of seasonal fare, including steamed mussels, cherry tomato & garlic stew, and grilled swordfish sandwich with caramelised onion and salsa verde.

We chat to Oncore’s Clare Smyth about produce, plates, philosophy and her innovative Aussie outpost. Torres Strait Islander Chef Nornie Bero spices things up in Home Grown, with a sweet and spicy wattleseed & chai layer cake with hibiscus buttercream.

In Eat Out ,Joanna Savill checks out Josh Niland’s Fish Butchery in Waterloo, and we take a peek inside Melbourne’s new French-inspired cocktail bar, HER Bar.

Matt Preston tumbles down the rabbit hole exploring the myths and mysteries of chocolate, sharing an indulgent chocolate soufflé recipe that will knock your socks off. and Yotam Ottolenghi breaks bread, sharing his moreish Casatiello (Neapolitan Easter bread) recipe.

Related story: 40 Easter desserts that are better than a chocolate egg

Ellie and Sam Studd (aka The Studd Siblings) share an oh-so-cheesy goat’s cheese, leek and artichoke quiche recipe featuring le marquis chèvre du pélussin. And Rosa Cienfuegos serves up a festive Mexican entertaining feast, including frijoles charros, carne a la tampiqueña and carlota de limon y tequila (lime carlota with tequila.)

Georgie Esdaile works her magic in Roast With The Most, creating vibrant mains you’ll want to make again and again, like chorizo and rice stuffed roast chicken with Pedro Ximénez roasted tomatoes and pastrami-spiced beef sirloin with sweet & sour cabbage.

From his new base at Harvest Newrybar in Byron Bay, Chef Matt Stone shares some distinctly Australian flavours, including Bay lobster with fennel and finger lime salad, and Dorper lamb chops with peppers and labneh.

Darren Robertson dishes up easy soups and broths, with recipes like new-school minestrone, corn chilli chowder and mushroom, barley & thyme soup.

Related story: 6 Aussie twists on the classic hot cross bun

The team behind new Melbourne trattoria Cucina Povera dish up home-style Italian recipes, including Jerusalem artichoke soup with scallops and grissini, and mushroom & cauliflower aglio e olio.

On the sweeter side, delicious. food editor Georgie Esdaile’s cakes, buns and slices full of sugar, spice and all things nice, with recipes like rum & raisin hot cross buns, almond, cherry & chocolate spiced florentines and sticky toffee puddings with burnt orange caramel. 

And since it simply wouldn’t be Easter without a generous serving of sweet, delicious chocolate goodness, there’s Helena Moursellas’ heavenly chocolate and coffee creations. From ricotta coffee cheesecake with coffee syrup, chocolate & pistachio baklava with Greek coffee honey syrup to mocha cupcakes with coffee meringue, you’ll want a double shot of it all.

Related story: Turn to the dark side with these decadent chocolate recipes

O Tama Carey shares a few favourites from her new cookbook Lanka Food, and we take a peek inside Emiko Davies new book Cinnamon and Salt. 

Plus, the gastronomic delights of Tasmania’s east coast; the inside scoop on South Australia’s annual Tasting Australia festival in Coffin Bay; Alegria Alano traverses a magical swathe of the Canadian Rockies by way of the Icefields Parkway; Critic & the Comic, restaurant reviews, insider news, all your favourite features and so much more.

The April 2022 issue of delicious is now on sale.