Shake off the winter recipe rut and make dinnertime a happy place, with our freshly baked, piping hot, new October issue. This time of year is ideal for a spring reset, so this month, as we look forward to the new season’s bounty and lighter eating to come, we’re all about a recipe revamp. 

Inside this edition, you’ll find refreshing, fast, fun and flavourful recipes, guaranteed to put a spring in your step. 

Peter Conistis, from the much-loved Alpha, reframes Greek meals with an easy weekday approach, taking inspiration from the best produce of the season and the fresh flavours of the Mediterranean to create dynamite dishes like coral trout with lemon ouzo, capers and tomato, artichokes a la Polita and saffron avgolemono soup and rhubarb tart with Turkish delight and blossom cream. 

Miguel Maestre shares inspired Spanish share plates, like jamon and manchego jaffles, crumbed pork cutlets with minted potato salad, and flourless almond-hazelnut chocolate cake. 

Neil Perry’s new book, Everything I Love to Cook, focuses on the food he likes to cook at home. Among the cherished recipes, you’ll find clams steamed with jamón serrano, white wine & white beans, king prawn, pickled cucumber and spicy rose mayonnaise sandwich and a frozen espresso cake that’s out-of-this-world. 

We take a peek inside Jamie Oliver’s new book Together to discover memorable meals made easy like crispy pesto chicken, comforting red rice and chocolate orange crème brûlée. 

Phoebe Wood adds a little spice to sauces, soups and marinades in Curry Craze, serving up big, bold, flavourful dishes like mussels in chilli curry butter with spring onion pancakes and fried green curry pork dumplings with garlic and peanut nam prik. 

Georgie Esdaile delivers knockout spring-ready side dishes that are charred, crispy and oh-so-good with In For The Grill, including grilled eggplant with labneh and tabbouleh dressing, spiced cauliflower with muhammara and grilled corn and tomato salad with grilled shallot dressing. 

Helena Moursellas harnesses the goodness of frozen veg for a Fritter Frenzy, offering up swift, simple and scrumptious dinners like edamame, tuna and pickled ginger fritters and corn, kimchi and miso fritters with chilli mayo.   

You’ll fall in love with Georgie Esdaile’s swoon-worthy no-bake desserts in Big Chill. From passionfruit cheesecake slice bars and ricotta, ginger and pineapple tarts, to no-bake peanut butter crème brûlée and even white chocolate, ginger and amaretti fudge slice… it’s non-stop wall-to-wall solid gold dessert hits. 

In travel, Simon Bajada discovers the magic of Malta, Cassandra Charlick finds a little slice of Europe closer to home, and Erina Starkey shows us through one of the NSW South Coast’s breathtaking new additions. 

Plus, cover recipe Ottolenghi’s feel-good potato and spinach pie, Matt Preston’s top ten midweek ideas, Colin Fassnidge’s flavour-packed signature recipes, Indian at home with Christine Manfield, restaurant reviews, insider news and all your favourite regular features.

The October 2021 issue of delicious. is now on sale.