Whether it be the perfect dessert to enjoy at the end of a long evening, or an inventive spin on this weekend’s salad, our October issue is all about entertaining. This month, we want to help you prepare for your next spring soiree, making sure you have a host of nourishing ingredients (and easy hacks!) on hand.

Our delicious. team of chefs and contributors are ready to bring their tips and tricks to your kitchen, from creative spring produce ideas to budget-friendly weeknight meals.

Join us as we dip our toes back into the world of entertaining.

In Spring To It, Helena Moursellas proves you can make friends with salad, serving up new dishes perfect for a spring barbecue, from these sumac & za’atar lamb cutlets with burghul salad to her baharat chicken skewers with fennel fattoush.

Matt Preston shares his tips for flavour-packed midweek meals that go easy on the hip pocket, like his delectable green curry chicken meatballs with rice noodles, an easy upgrade on your usual midweek noodle and mince combo.

Kim Coverdale uses sneaky shortcuts and store-bought additions to create show-stoppers in Dessert On The Double. We’ve already added the ingredients for her Dirty Shirley trifles and this choc-chip cookie dough & Milo mousse tart to our shopping lists.

Related story: Cook the October issue with these tips and tricks from our food team

Lucy Nunes wants to take the pain out of your weeknight dinners in Speedy Noodles. We can’t wait to whip up every single time-saving dish, from this duck & crispy noodle omelette to her eye-catching Korean mushroom japchae.

Silvia Colloca creates the perfect entertaining spread in Viva La Fiesta, kicking things off with a blackberry, pickled beetroot, toasted almond & goat’s cheese salad and finishing with this il migliaccio (Neapolitan semolina cake).

In Sail Away, Helen O’Neill cast off for the European coast, sailing towards a new era of luxury cruising on the Celebrity Beyond cruise ship.

Plus, uncover your state’s top 5 most delicious restaurants behind our delicious. 100 flip cover, the ultimate food lover’s guide to Lisbon, what three of the most exciting new global cruises are really like, restaurant reviews, insider news, all your favourite features and so much more.

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