With spring in full swing, now’s the time to celebrate fresh, clean and green eating before the silly season kicks in.

Forget the cabbage soup, food writer Jody Vassallo has put together a series of cleansing recipes that are every bit as delicious as they are detoxing. Find your inner Zen in good-for-you bowls of steamed fish in ginger broth and chilled zaru soba finished with fresh spring peas and beans.

Everyone’s favourite green – the avocado – makes a break from the brunch menu to star in fresh, new flavour combination that go beyond the toasted sourdough. Tom Walton uses the cream of the crop to make avocado hotcakes with blueberries and almonds, miso-drizzled green goddess and buckwheat bowls and tropical avo coladas topped with mango and passionfruit.

If you’re looking for inspired salad recipes that you actually want to eat, George Calombaris and Helena Moursellas deliver, with their take on a green Greek salad, herb-baked ricotta Panzanella and a zucchini ribbon salad doused in a spicy chorizo dressing.

But that’s enough healthy-talk for now. This month, Phoebe Wood returns with super-soft sponges and perfectly-pillowy chiffon cakes. The light-as-air collection includes a pretty pink grapefruit, yoghurt and cardamom chiffon cake and a soft and bouncy chocolate chip and peppermint Swiss roll for afternoon tea in the sun.

Looking to get out of town? This month, we travel to Prince Edward County, a region in eastern Canada known for its wineries and wilderness which pleasantly go hand-in-hand. Join us as we tour through Picton, Bloomfield and Wellington, stopping at every good vineyard, brunch spot and bistro along the way.

And for the cruise ship addicts or cruise-curious, you’ll find our very first Cruise mini-mag at the back of the issue. The limited-edition features charts all the up-and-coming trends, from new routes, ships and food offerings, covering off everything you need to know before you set sail.

The October issue of delicious. hits news stands today.