Give sustainable cooking the green light, with our brand new No-Waste August issue. The entire edition is dedicated to reducing, reusing, recycling and rethinking. From how we approach food and food waste, to how and where we travel, the restaurants we choose to visit, and how they’re making significant changes to prioritise sustainability.

Inside, you’ll find a cornucopia of clever and creative ways to embrace no-waste cooking at home. Some of our favourite contributors put theirs heads together for the ultimate No-Waste 101. It’s positively overflowing with genius tips, tricks and recipes to help you make the most of every single item.

Matt Moran serves up a double helping of winter comfort, with hearty soups like creamy celeriac and ham hock, and lentil soup with creme fraiche.

Lucy Busuttil shares her favourite fast, fresh and flavourful dishes. She takes the humble meatball from second string stand-in to bonafide dinnertime star, with recipes like chili con carne meatballs with smoky veg and beans, in Ready To Roll.

Phoebe Wood takes a no-waste approach to leftover dairy, whipping up dishes that are truly the Cream of the Crop. From banana, cardamom and yoghurt loaf to a silverbeet and celeriac mac ‘n’ cheese that’s destined to become a go-to.

On the Flip Side, Helena Moursellas offers up stacks of brunch-worthy bites and pimped out pancakes, including her indulgent spiced peanut butter and honey pancakes with blackberries, and savoury chive and smoked cheddar pancakes with maple-glazed bacon.

Georgina Esdale brings the focus to the best of the season in Winter Harvest. Creating sweet delights to warm even the gloomiest of days, including a swoon-worthy rhubarb tarte Tatin with rosé caramel and roasted quince with coffee ground custard.

Anna Jones shares a few family-friendly ways to put vegies front and centre, with flavour-packed no-waste recipes like haloumi, lemon and caramelised onion pie and crispy potato, polenta and cheese pancakes. 

We take a peek inside Sydney’s new zero-waste cocktail bar Re, where everything is recycled, repurposed or reused, and co-owner Matt Whiley is shaking up cocktails with a conscience.

Joost Baker, Jo Barrett and Matt Stone take us on a whirlwind tour of their new Future Food System house in Melbourne’s Federation Square, and share a few of their favourite no-waste recipes.

In travel, we discover the best sustainable stays and eco-friendly explorations, both at home and abroad. Simon Bajada heads to the ends of the earth to discover how a small community of Lapland locals have created a sustainable Arctic experience that’s truly out-of-this-world.

Phoebe Wood journeys to the Land of Plenty to take in a uniquely Tasmanian travel experience that brings the focus to the Apple Isle’s incredible local produce.

Plus: Yotam Ottolenghi’s hot pizza dip with molten cheesy bread balls, as seen on the cover, Matt Preston’s fast fried rice, Jacqui Challinor’s In Season recipes; the latest no-waste product innovations; entertaining with Stellar style director Kelly Hume; insider news, and all your favourite regular features.

The August 2021 No-Waste issue of delicious. is now on sale. 

Related story: No-waste pasta sauces that are so good you’ll want to bottle them