Yes, spring is all about renewal. But for those of us with a domestic interest, it’s also a chance to dive headfirst into the cleansing properties of a good old-fashioned spring clean. Of course, we’re not just talking a quick dust and polish around the home, but a chance to reinvent and rejuvenate your eating habits. It’s a chance to experiment, to clean up, to begin again.

Who better to hold our hand through a clean start than Guy Turland of Bondi Harvest. His sun-kissed seasonal selection is perfectly suited to the warming weather, where dishes are flavoursome and #fitspo at once. Think beetroot, strawberry and ginger kombucha lemonade, partnered with salt-crusted baked sand whiting lettuce cups.

Anthony Puharich and Colin Fassnidge prove to be fans of the kombucha trend, too. In this month’s ‘Chef and the Kombutcher’ they prove turkey is the ultimate meat choice for the health-conscious carnivore. Their decision to serve their bird with kombucha mixed grains makes for a doubly health-savvy main.

Matt Preston uses spring’s arrival to revel in his passion for street food. He lists his top 10 from around the globe, and shows how you can create your own NYC falafel wraps in the comfort of your home; a mixture of pickles, falafel, salad and tzatziki, minus an expensive airfare.

Byron- and Sydney-based cooking collective Three Blue Ducks has flown north to the Sunshine State, setting up their latest eatery within the lavish W Brisbane hotel. Celebrating their new venue (and first in Queensland), the crew demonstrate how to entertain riverside. The simple flavours they’re known for prosper – in everything from mahi mahi (caught by the Ducks’ Mark LaBrooy) ceviche with paw paw and coriander to chocolate tart with wattleseed cream and dulce de leche to finish.

Bondi chef Tom Walton proves, this spring, that plant-based eating is far from boring. His recipes celebrate the vegetable in new and exciting ways, from charred pea salad with hummus and flatbreads to flaky eggplant and romesco tarts. Easy on the hip pocket, too!

From the other side of the globe, fellow vegie fan Yotam Ottolenghi makes an appearance, his new book, SIMPLE, in tow to prove his trademark flavours can be created fuss-free. Our picks? Pan-fried salmon with pine nut salsa (inspired by Bridget Jones no less) and his mint and pistachio chocolate fridge cake, which gobbles up pantry leftovers and turns them into a deliciously tasty new treat.

You’ll also find an ode to brunch in this issue – reflective of the rise of breakfast outdoors now the weather has taken a turn for the warmer. Some of the nation’s best chefs have provided their favourite takes on breakfast dishes. Among others, there’s Alex Elliott-Howery of Cornersmith (with her kombucha-soaked bircher), Sam Smith of Bondi’s Porch & Parlour (and his chilli labneh eggs) and Rhys Hannan from Hobart’s Small-fry (along with his hot smoked salmon and puffed rice).

Shannon Bennett focuses on another Aussie favourite – the salad. Letting spring be his moodboard, the Vue de monde chef-owner reinvents classic leaf-based bowls into something far more extraordinary. His fresh new takes on the Cobb, the caesar and the green salad (dubbed ‘the gourmandise’) have to be seen – and eaten – to be believed.

Of course there’s also adventure to be had, which see three of the nation’s most famed foodies set sail for New Zealand’s Marlborough Sounds. Matt Moran is joined by Colin Fassnidge and Manu Feildel on a mission to uncover the best of the district’s produce and turn it into a feast of epic proportions. The resulting menu ranges from lemongrass, coriander and chervil mussels to crayfish rolls with Marlborough beurre blanc.

Former Sydney chef Alex Munoz Labart has been equally inspired by the treasures of the sea, as his array of dishes in this month’s issue proves. Fresh from opening his new eatery, Restaurant Labart, at Burleigh Heads on the Gold Coast, the chef shows off fare heavy on big flavours but executed simply. He shares his favourite dishes, from mussel ceviche on toast, to octopus with capsicum and confit garlic paste, to (our favourite) an irresistible chocolate mousse, accompanied by popcorn ice cream and topped with salted popcorn.

But not everything spring-related has to be about clean eating. Those with a sweet tooth will rejoice in the floral-inspired desserts from Phoebe Wood and Charlotte Binns-McDonald. Among them, you’ll find our cover recipe, a lemon and passionfruit tart perfectly suited to a spring picnic, as well as an equally decadent strawberry cheesecake with lavender sugar, and a cumquat meringue cake.

After stuffing yourself silly, it may be time to stretch your legs. Accompany travel writer Jo Bates to Lisbon, as she explores just why Portugal is proving itself one of the world’s most on-trend dining destinations. It’s a guidebook within itself, from where to stay to which markets to scour for goods (of both the edible and the collectible kind).

Cruise on through to Canggu, Bali’s booming township that’s now home to a growing number of Australians, attracted by its bevy of boutiques, bars, cafes, beach clubs, restaurants and surf spots. Jo McKay acts as our travel guide. Finally, the skyscrapers of Shanghai beckon delicious. creative director Hayley Incoll, who makes her way to China to see how this booming city is merging its impressive history with jaw-dropping modern-day attractions.

Spring has sprung, and with this new issue delicious. is ready to celebrate!