As we wave goodbye to winter and the weather heats up, it’s time to get a spring in your step. In the October issue of delicious. we explore bright colours, bold flavours and mid-week classics to enhance your day.

Maggie Beer brings fresh flavour to the plate in Hand Picked, with dishes such as cider-poached chicken with beans and nut mayonnaise, and vino cotto strawberries with pistachio biscotti – the perfect alfresco lunch menu.

Brunch is rejuvenated in an Asian-style feast from Chin Chin executive chef Ben Cooper. It’s fast and fresh; the ideal hangover cure. Think Tom Yum bloody Marys, dumpling noodle soup and tropical fruit salad with coconut yoghurt.

Sticking with the breakfast theme, Three Blue Ducks’ Darren Robertson takes inspiration from his new venue, Rocker, in Bondi. No cardboard cereal in this feature! Split pea dhal with curry leaf, cucumber and mint, and cauliflower with pepitas and turmeric labneh both make for filling, nutritious options.

Pardon the pun, but this month’s egg feature is cracking! From wholesome vegetarian quiche to soba with chilli chicken and Momfuku soy sauce eggs, you’ll never struggle using up the 12-pack of eggs at home.

Following the launch of his barbecue range, Heston gets grilling in his guest chef appearance. Chipotle chicken wings, grilled coleslaw with yuzu mayonnaise and barbecued prawn tikka salad all offer a new option for dinner.

With summer just around the corner, the nights are getting longer and warmer. What better way to get into the spirit of things than with Charlotte Binns-McDonald’s super salads? From sweet potato and peas to broccolini and carrot, she’s got every veg covered.

Tom Walton jumps on the poke bandwagon with vibrant bowls from his poke bowl chain, Nudefish. If raw fish isn’t your thing, don’t despair – the ‘Down to earth’ tofu and mushroom bowl is delicious, as is the ochazuke broth with salmon and brown rice.

Middle Eastern favourite, Kepos Street Kitchen, heats things up in an extract from latest book, Hummus and Co. Think spice-rubbed roast leg of lamb, and scorched onions, haloumi and pomegranate molasses for a great Sunday lunch.

Samantha Coutts certainly raises the bar in this month’s No Waste feature. From healthy raw choc-strawberry bars to caramel and peanut balls, Coutts hits any sweet tooth on the head. And as berries come into season, Jamie Oliver shows us how to use them in both savoury and sweet dishes.

We head back overseas in this month’s travel section, exploring Vietnam’s food capital, Hoi An, as well as New York and New Zealand, before heading home to Australia’s ‘City of Churches’, Adelaide.