Our issue starts on the sweetest of notes with food director Phoebe Wood’s toffee apple cake with apple maple caramel, the statement-making creation that’s made for autumn entertaining (or a magazine cover, for that matter).

Melbourne chef Matt Wilkinson bakes and roasts this season’s best ingredients, think vegetable and feta pot pies – which would pair perfectly with autumn-friendly wines from our drinks guru, Mike Bennie.

Ellie and Sam Studd opt for a savoury option with their one-pot greens with barrel-aged feta, while cardamom brownies with sweetened condensed milk ice cream are here to sate the sweet tooths, thanks to Matt Preston.

With inventive twists on much-loved classics, Thalia Ho, creator of award-winning blog Butter & Brioche shares her top cookie recipes, with highlights like choc-mint brownie cookies and tahini ganache cookie sandwiches.

Baking goes global with recipes from Tivoli Road Bakery’s Michael and Pippa James, whose new journey of learning took them to the world’s greatest bakeries – from Austria to San Francisco.

Speaking of going global, Guillaume Brahmi hosts a luxury lunch of Champagne and caviar that brings the best France to Sydney’s Harbour, finishing with the perfect apple tarte tatin, while food writer Emma Knowles grounds us back at home with easy midweek roasts.

Brisbane’s new shining culinary light, ARC, sets sail under head chef Alanna Sapwell, who’s shared her menu highlights including the picture perfect pappardelle with garden gremolata.

Rounding out the baking bonanza, Phoebe Wood serves up savoury tarts (think beetroot, triple cream brie and caraway) before turning baking on its head with gorgeous cakes that show off autumn’s best produce.

Our penchant for jet-setting isn’t neglected either – we travel from iconic Palm Springs, a private island in Fiji, sparkling Hamburg, and many more.

The May issue of delicious. is on sale now.