In this issue of delicious. on Sunday, in Stellar magazine, Lindy Alexander looks at the less-is-more movement. Using fewer ingredients makes cooking quicker, cheaper and better for the environment. “We have seen lots of tricky food where every ingredient has been through a process, but now there is a renaissance of simple food,” says chef Tobie Puttock. It’s about quality over quantity, says chef Mike McEnearney. “We are certainly seeing a current trend focusing on quality ingredients without embellishing them too much,” he says.

In our weekly meal plan, we give you a sneak peek at Matt Moran’s latest cookbook, which champions Aussie ingredients. Recipes range from spring green risotto on Monday to rocket pesto with spelt spaghettini on Friday. Meanwhile, in his regular column, Matt Preston reveals the global dishes you proposed for your foodie bucket list.

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 Mode Kitchen & Bar. For the VIC edition, Megan Miller checks out Fargo & Co. In QLD, Anooska Tucker-Evans heads to Yamagen at Surfers Paradise.

delicious. on Sunday appears in Stellar every weekend. Stellar is available in The Sunday Telegraph in New South Wales, 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!