As the weather cools down, there’s no better time to embrace your inner domestic goddess (or god) and snuggle up with a copy of our brand-new April edition. 

Our mantra for Easter is Bake, Eat, Repeat: because April is the month where treating yourself isn’t just allowed, it’s de rigueur.

We’ve got all your Easter baking covered, including creative takes on hot cross buns, warming puddings and indulgent desserts, saucy ragu and bolognese recipes, soothing tarts and comforting pies.

Helena Moursellas is bringing retro back, this issue, channeling nostalgic flavours like fig and walnut, vegemite and cheddar, and iced vovo to breathe new life into our Easter hot cross buns.

Rediscover the cold weather classics with delicious. food editor Dominic Smith’s ode to ragu. He’s serving up rich, tasty bowls of goodness like prawn, cod and mussel ragu, pork ragu with peas and spinach and beef cheek bolognese, all of which are destined to become your go-to recipes during the cooler months. 

Chef Dan Pepperell puts a modern spin on a few favourite French classics, while chatting to us about the opening of his new Potts Point bistro, Bistrot 916. Get comfortable, there’s plenty to savour, from duck frites, escargot pasta and roasted oysters with chicken fat hollandaise to tuna tartare and potatoes.

On the sweeter side, delicious. food director Phoebe Wood celebrates all things golden syrup, in Midas Touch, creating crumbles, tarts, puddings and pies to warm your belly and soothe your soul. Get set to swoon over her pear, ginger and golden syrup crumble, golden syrup sticky date pudding. And for the days when you succumb to the allure of the snooze button, you can still start your day off on the right food with her golden syrup, lemon and ricotta muffins. 

And since it simply wouldn’t be Easter without a generous serving of sweet, delicious chocolate goodness, there’s also seven deadly chocolate cake creations. Along with our cover recipe nutella mud cake, you’ll also find a flourless chocolate, hazelnut and espresso cake, salted chocolate and peanut butter cake, and many many more.

Stay inspired to travel, with our new Travel+Luxury section. Inside, you’ll find a roundup of all the best new luxury hotels around the country; find out which are our must-visit regional restaurants and experience the natural beauty of the New South Wales’ south coast, guided by delicious. editorial director Kerrie McCallum. Meanwhile, delicious. contributor Sonya Gellert unearths gold in one of the New South Wales’ north coast’s lesser-known havens. 

The April 2021 issue of delicious is now on sale.