For our brand new September edition, we’ve scoured the country to unearth the most innovative, ethical and sustainable producers and produce, artisans and regions, and celebrate the winners and gold medallists of the delicious. Harvey Norman Produce Awards, which you can read about in our special bonus mini magazine.

The result is a bumper issue that’s absolutely overflowing with fresh recipe ideas, products for food lovers and incredible Australian fare. We’ve even teamed up with Lindt Chocolatiers to give every reader a special gift of Lindt 100g Roasted Hazelnut dark chocolate.

Inside, Every Night of the Week cookbook author and stylist Lucy Tweed serves up non-stop weeknight hits, including recipes for her crispy salmon bowl, frittato with zucchini and lamb rack with harissa, beans and yoghurt mash.

We discover the best and brightest brunch plates in Australia’s thriving neighbourhood cafe scene. You’ll be ready to Rise and Shine thanks to recipes like Rising Sun Workshop’s hot buttered kimchi udon, and Three Blue Ducks’ pumpkin congee.

Food Editor Georgie Esdaile shares a round of all-Aussie favourites made with beer in True Brew. From a classic beer-battered fisherman’s basket to an epic smoked cheddar and steak sandwich, these snacks deliver genius-level flavour on tap.

Phoebe Wood transforms beloved dinnertime staples into fresh-faced weeknight heros in Easy as Pie, offering up recipes like Mexican chilli pork pie with sour cream mash and bacon and cauliflower cheese pie.

Australian flavours are the Order of the Day, as Kirsten Jenkins upgrades the great meat-and-three-veg meals of years past. From crispy shallot chicken schnitzels with Asian slaw to mixed-veg rosti with sticky pork mince, we guarantee you’ll fall in love with these tasty takes.

For sweet dessert inspiration, you won’t find any better than Phoebe Wood and Georgie Esdaile’s nostalgic fruit laced treats in Time is Ripe, including pear and whisky gingerbread muffins and a passionfruit and coconut cheesecake ice cream that’s absolutely out-of-this-world.

Lauren Eldridge shines a light on some Aussie favourites in National Treasure, serving up a slew of sweet delights, including an Iced Vovo vienetta; vanilla slice doughnuts and our cover recipe, coffee and wattleseed chocolate lamington cake.

Chef Shannon Bennett discovers the unique experiences on offer at Orpheus Island; Christine Mansfield revels in her new life on the Tweed; and Corinne Parkes discovers Sydney’s newest foodie precinct, South Eveleigh.

Plus: Yotam Ottolenghi’s potato cakes two ways, Matt Preston’s baked mango chutney chicken, the Studd siblings’ Aussie cheesy-mite scroll; a peek inside Australia: The Cookbook, insider news, Critic & The Comic, Chef and The Butcher, and all your other favourite regular features.

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