In this issue of delicious. on Sunday, in Stellar magazine, Dan Stock dives into the world of caviar. As Australian companies produce more varieties of the luxury product, the price is now right for both chefs and home cooks. “It’s a world-class ingredient, no doubt,” says chef Ian Curley of Melbourne’s French Saloon about Yarra Valley salmon caviar. “It’s so reasonably priced compared with black caviar.” And farming methods are both humane and sustainable. “When the eggs are out, we lay the fish in fresh water and they wake up and live on,” says Frances Bender, co-founder of Huon Salmon.

In our weekly meal plan, Matt Moran proves one-pan dinners don’t have to be heavy winter fare – from chicken in bay, garlic and white wine on Monday to sausage, parsnip and fennel pithivier on Friday. Meanwhile, in his regular column, Matt Preston goes rogue by mixing fruit and vegetables.

delicious. on Sunday also includes the latest news and reviews for each state on the eastern seaboard. In this week’s NSW edition, Anthony Huckstep visits The Bistro at Manly Pavilion. For the VIC edition, Megan Miller heads to Hector’s Deli in Richmond. In QLD, Anooska Tucker-Evans tries Burnt Ends at Paddington Barracks.

delicious. on Sunday appears in Stellar every weekend. Stellar is available in The Sunday Telegraph in NSW, the Sunday Herald Sun in Victoria, and The Sunday Mail in Queensland.

If you want to make it a Stellar Sunday, be sure to #makeitdelicious, too!