If you’re looking to turn make a fresh start this year, our latest issue has you covered. The name of the game is nourishment: inside you’ll find bright summer salads, flavourful no waste dishes, fast midweek Middle Eastern fare, best-ever barbecue skewers and naughty-but-nice desserts.

Chef Laura Sharrad shares recipes that bring the focus to classic Italian flavours and the finest summer produce, including beer-battered zucchini flowers with anchovies and mozzarella and hand-rolled cavatelli with Nonna’s sugo, basil & ricotta.

Matt Preston peers into his culinary crystal ball to predict the trends of 2022 and shares his recipe for Korean lava wraps with crispy rice cakes, avocado and jalapeno.

Georgie Esdaile makes the most of abundant summer tomatoes for a true taste of the season, serving up no waste delights like Pipis in spicy lemongrass tomato broth and BLT with falafel-spiced fried green tomato.

Matt Moran gets straight to the point with six punchy skewer recipes, including Haloumi & peach skewers with yoghurt pita bread and honey soy pork belly skewers.

Phoebe Wood delivers salads that are far from the average, taking inspiration from Vietnam, Thailand, China and beyond with recipes like prawns with cashews and caramelised chilli & lime sauce and sticky chicken & chilli pineapple salad.

She also employs classic Middle Eastern ingredients like toum, baharat and pickled chillies to create fresh, fast weeknight dinners like lamb & fried eggplant flatbread and Harissa butter mushrooms with sumac onion salad.

Nornie Bero has a menu 60,000 years in the making, sharing recipes that champion Indigenous ingredients from her new book Mabu Mabu, including Semur chicken and Wattleseed banana bread.

Guest chef Anjum Anand delivers fresh, summer-ready recipes that sing with Indian spice, including tandoori chicken skewers with mint yoghurt dressing and mango, tapioca pearl & coconut parfaits.

Don’t worry, we haven’t forgotten about dessert! Georgie Esdaile and Helena Moursellas put yoghurt in the spotlight this issue, dishing out glorious desserts like vanilla & mango fro-yo with candied macadamias, baked raspberry doughnuts with yoghurt glaze and cover recipe gluten-free mango yoghurt cheesecake.

And there’s plenty of travel to inspire your 2022 bucket list. Paul Richardson tastes his way around one of Europe’s most captivating gourmet regions: the Cadiz province of Spain.

Ivy Carruth rounds up the most luxurious vegan travel experiences, Belinda Luksic discovers Gippsland’s new groove and there’s a pre-flight checklist to help you tackle the new international with a lot less stress.

Plus, Yottam Ottolenghi’s walnut cake, the Studd Siblings’ saag paneer, Chef & the Butcher, Critic & the Comic, restaurant reviews, insider news, all your favourite features and so much more.

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