As we settle into the New Year and the weather begins to cool, there’s no better time to take it easy. This month, it’s all about double the flavour for half the effort. We’ve maxed-out the fun factor and dialled down the difficulty, so you can dish out tasty recipes with little prep and even less washing up.

Inside, you’ll find speedy stir-frys, new chicken dinners, quick and tasty pasta bakes and one bowl desserts to make life a little easier, and a lot more enjoyable.

Sydney Chef Scott McComas-Williams offers up a taste of his new Catalan kitchen with seasonal plates made for sharing, including fried quail, morcilla spice, pickled apple, and hanger & liver pincho, Andean sunrise puree, oloroso.

Torres Strait Islander Chef Nornie Bero spices things up in Home Grown, sharing a soul-warming one-pot dish with native pepperberry.

The team behind Bondi icon The Depot throw a breezy feast to celebrate a new beginning for their Sydney cafe, serving up fresh takes like salt-baked prawns and iceberg avocado toast.

Phoebe Wood proves everyone’s a winner with a chicken dinner. With recipes like sriracha, ginger & honey wings and chicken, mushroom and parmesan spaghetti, there’ll be no need to wing it next time you’re feeling peckish.

Olivia Andrews takes a wok on the speedy side, with lightning-fast dishes like salt & pepper fish stir-fry and Kung pao prawns with quick radish pickle.

Tom Walton has a menu of simple, vegie-packed meals for the plant curious, including roast cauliflower biryani tray and chipotle-braised silverbeet & black bean nachos tray bake.

Phoebe Wood rediscovers focaccia with pillowy, pull-apart bread recipes like anchovy, tomato & thyme focaccia, and caraway, onion & bacon focaccia.

Alice Zaslavsky breaks bread to create no-waste salads with crunch, texture and substance,  like Scotch Caesar, and smashed cucumber and dukkah-crumbed fattoush.

Georgie Esdaile embraces minimum effort for maximum comfort, with golden, cheesy and hearty pasta bakes that are guaranteed to become new favourites, including chorizo & ‘nduja lasagne and cauliflower carbonara pasta bake.

Phoebe Wood and Georgie Esdaile make dessert a cakewalk, with fuss-free sweets that double the flavour and halve the effort. From salted peanut brownie puddings to our cover recipe caramel ice cream slice with Gaytime-style crumb, there’s plenty of proof that life is sweet.

The Chef and the Butcher give a secondary cut a second chance, creating an easy, succulent one-pan lamb rib curry. Yottam Ottolenghi delivers the perfect quick and wholesome midweek meal, with his soba noodles with ginger broth and crunchy ginger.

Matt Preston calls it quits on pickling, picnics, stirring and fuss, sharing a one-pot cheesy nachos with chilli con carne that proves effort is overrated. Ellie and Sam Studd (aka The Studd Siblings) enjoy a melting moment of pure indulgence, serving up an easy, peasy and oh-so-cheesy Soumaintrain tartiflette.

Plus, Belinda Jeffery shares a few favourites from her new cookbook A Year of Sundays, we take a peek inside long-awaited Hobart hotel The Tasman and discover the new venue firing up Canberra’s dining scene; what’s on the horizon for luxury cruising, the barefoot charms of Yamba, simple pleasures in the Cook Islands; Critic & the Comic, restaurant reviews, insider news, all your favourite features and so much more.

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