In this issue of delicious. on Sunday, in Stellar magazine, we look at the latest new trends in the world of coffee. For a nation obsessed with the caffeinated drink, there’s an expectation on the industry to constantly surprise us. Some of the latest innovations to hit the streets are Elixir Specialty Coffee which is drunk more like a whisky than coffee, coconut-flavoured coffee, coffee on tap, coffee ice-blocks and the caffeine-overloaded “asskicker” which contains a whopping 80 times the amount of caffeine than that of a regular shot. Industry Beans, in Melbourne, invented the Bubble Cup Cold Drip, a cross between a cold drip coffee and Taiwanese bubble tea. “We start with single origin cold drip, then add condensed milk and soy milk, followed by our single origin coffee-soaked tapioca pearls,” manager Clare Palmer says. “As the pearls sink and the coffee floats, it creates a beautiful layered look.”

In our weekly meal plan, chef Shannon Bennett takes global inspiration for some warming winter soups, from Cambodian seafood broth on Monday to tomato soup with herbed cream cheese croutons on Friday. Meanwhile, in his regular column, Matt Preston explains why chefs are rediscovering the joys of white, fluffy bread.

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!