Baby, it’s cold outside. The leaves have fallen (in the southern states anyway), and there’s an unavoidable chill in the air that only a warming fire and an even more warming meal can cure. It’s the time of year that soul food really comes into its own – dishes that comfort when the weather does not. And that’s exactly the dishes July’s soul food issue celebrates, a bevy of indulgently soothing meals for every taste.

Aside from food, there are a few offerings making their debut in this issue. Seafood experts John Susman and Anthony Huckstep launch Catch of the Day, a column celebrating the abundance of Australian seafood, and just how to cook it yourself. There’s also Last Course – our new endnote revealing just how some of the nation’s favourite tastemakers choose to end their meals when entertaining (providing plenty of inspiration for those who like to hibernate over winter).

As for what to cook your guests, Mat Lindsay of Sydney’s much-loved Ester restaurant shows off his mantra of no-waste seasonality in Hand Picked. His inventive takes on the best of the season’s produce stretch from salt-baked mud crab to an elaborate onion and green Sichuan pepper savoury tarte tatin.

Moët & Chandon introduces its new premium cuvee, MCIII, with a Champagne-fuelled extravaganza harbourside in Sydney. The French-inspired feast is thrown by the Champagne maker’s chef de cave, Benoit Gouez, and friends Erica and George Gregan.

There may be no more winter a dish than a roast. Matt Moran tackles the family favourite with a special one-pot-roasts spread that’s big on time saving. Slow-cooked pork shoulder with lemon and winter herbs and an indulgent red-wine-braised veal osso bucco are just the start.

Valli Little turns vegetarian with a bevy of veg-celebrating recipes that prove they don’t just belong in a side dish. Among others, there’s a lentil moussaka bake and a creamy cauliflower and blue cheese pappardelle to take on your current dinner favourites.

Or you can set your sights further afield with a trip to sunnier Sri Lanka. O Tama Carey doles up spicy dishes such as cavolo nero mallung and red lentil dhal, inspired by her new Sydney venture, Lankan Filling Station.

Sam Coutts proves that lasagna can be a guilt-free meal with her health-heavy takes. Big on flavour rather than carbs, her recipes include a layer and bake pumpkin sage and greens lasagne and a gluten-free eggplant parmigiana.

Charlotte Binns-McDonald dives straight into soup season. That work-lunch favourite, chicken soup, gets an easy revamp in recipes that range from chicken and broccoli to a tasty meatball.

Jamie Oliver proves why noodles should be a pantry staple with his celebration of the ubiquitous Asian ingredient. Old favourite chicken & prawn pad Thai mingles with spicy Sichuan noodles.

Dessert sensation Darren Purchese reveals his passion for the humble toastie when he turns his talents to the savoury side. If his gorgonzola, pumpkin, maple-cured bacon and maple syrup masterpiece doesn’t take your fancy, his explosive raspberry toastie will.

As for dessert, there’s a plethora of crumbles to choose from. Grandma’s favourite gets a revamp thanks to Charlotte Binns-McDonald, who conjures up the likes of peppered strawberry s’mores crumble and a banana, peanut and chocolate crumble.

After all that eating, there’s adventure on the cards, with a journey to Cambodia where Christine Manfield finds a reinvigorated nation. Or closer to home, Lindy Alexander heads to the west coast and finds Perth is proving its worth (and standing strong) against its eastern state cousins.

With all that goodness jammed into July’s delicious., your soul can’t help but be enriched. Get your copy today.