Twenty-first century life has a way of coming at you all guns blazing. But never fear – the fast food issue of delicious. is out today to give you the ammunition to fire back!

In our March issue we’re all about delivering super-quick recipes, tips and hacks to ensure you spend less time in the kitchen and more time enjoying the last glorious days of summer.

Phoebe Wood gets the fast food ball rolling with her modern take on meat and three veg; her recipes are seasonal, nutritious and delicious, but don’t take hours to prepare. Also helping you stay one step in front is Valli Little, who makes life easy with make-ahead bases to turn midweek dinners into quick and satisfying gourmet affairs.

And who said a Chinese banquet had to be difficult? Pinbone’s Mike Eggert and Jemma Whiteman serve up a feast that delivers on the fun factor of their latest Sydney restaurant. Fun is also on the menu with Warren Mendes’ take on old-school desserts – think Eton mess, banana split, trifle and sundaes. And all put together using cheeky hacks so it’s more about the eating and less about the making. Adults and kids will love ’em.

Something else the kids will love are Charlotte Binns-McDonald’s sweet and savoury pop tarts. Big on taste and perfect for back-to-school lunch boxes, they come in gluten-free, vegan and super-healthy varieties.

Jamie Oliver’s doing sweet treats, too, with a Samba touch that makes the most of exotic summer fruits. You’ll be drooling over roasted pineapple panna cotta, banana cake with coconut sorbet, dark chocolate and passionfruit mousse, and much more.

Also making the most of still-warm days are Melbourne food truck impresario Raph Rashid and delicious. contributor Matt Wilkinson. Raph entertains friends from his Taco Truck with a Mexican-themed picnic in the park, while Matt’s fired up the barbecue to char and blister late summer produce. We can smell that sweet, sweet smoke from here!

Of course, not everything is all about rush, rush, rush. David Lovett has left behind fast-paced Sydney, where he helmed Uccello, for a more laid-back lifestyle as head chef of Beach Byron Bay. He shares recipes that make the most of his new home. And talking of Byron, take a road trip around the shire in the company of food and travel writer Melissa Leong, as she hits the road to discover a fresh food and produce mindset that’s firing on all cylinders and all about seasonality and community.

Celebrating seasonality and community is also at the heart of River Cottage head chef Gill Meller’s new book, Gather. In an exclusive extract, he shares his mindful-eating philosophy that, even in the fastest of times, is designed to deliver a true appreciation of the food on your plate.

So however busy you are, make time today to grab a copy of March’s delicious. and get set for a month of amazing food that leaves plenty of opportunity for life’s other priorities.