There may be 24 hours in a day, but the hours tend to just fly by. With the average lifestyle drowning in commitments, food (and eating) shouldn’t become a burden. Proving that good food shouldn’t be demanding of our time is the March issue of delicious. Dubbed ‘The Fast Issue’, it’s a collection of recipes big on flavour but short on time spent slaving away over the stove.

Setting the bar for the issue is Danielle Alvarez’ Hand Picked feature. Her Sydney restaurant Fred’s took out the top spot in the delicious. 100 for New South Wales, and it’s not hard to see why with her simple but sophisticated dishes. Autumn fare reigns supreme in her collection of dishes that include blackened grapes with pancetta quails, and apple and butterscotch pudding.

delicious. is a loud and proud promoter of equality in the kitchen. In an ode to the ladies making waves when it comes to dining out, comes It Takes Two, our celebration of the #girlsonfire initiative where top female chefs talk making waves in food. Nikki Friedli or Africola, Kylie Kwong and Automata’s Sarah Knights are among those taking part.

The Chef and The Butcher’s Colin Fassnidge and Anthony Puharich mix it up when it comes to Mexican (or Fass-exican). Revealing just how to use pork neck in a dish that’s as easy to make as it is to eat. While another regular, Matt Preston embraces the return of retro dining, giving five classics a modern twist. The stand-out? Hands down the retro ginger snap cream cake.

Stylish siblings Alexandra and Genevieve Smart of Ginger & Smart prove they are just as adept at dinner parties as they are dressing, with their entertaining feature. Hosted in Surry Hills’ modern Middle Eastern haunt Nour, the design duo welcomed a gaggle of equally creative friends over a lunch as vibrant as the sleek new restaurant’s interiors.

Jamie Oliver’s most beloved offering these days may well be his quick dinner ideas. His latest book 5 ingredients – Quick & Easy Food, is an innovative tome that proves simple can be delicious. Try the roast tikka chicken, quick Asian fish cakes, or the easy rustic gnocchi. Dinner in a flash, sorted.

Pantry staple pasta proves its worth thanks to Matt Preston. Six classic dishes are reinvented to prove that all you need is 15 minutes when it comes to achieving greatness (or great taste anyway). There’s more than just a quick spaghetti bolognese (though that’s there too), you’ll find a tray-baked ricotta gnocchi with capsicum and tomatoes, and a prawn and burnt butter spaghettini included.

Vegetarians take centre stage with Sam Coutts. Her quick take on the weekday favourite pizza is not only fast, but fresh and (drum roll) meat-free. Tuck into a zucchini and goat’s cheese offering, or treat yourself to a truffle, potato and mushroom made with no-knead dough.

Aussie favourite the humble chook is reborn in the March issue. Darren Robertson proves that chicken is the most versatile meat out there with his recipes that range from an almond dukkah chicken bake, to chicken tacos with charred corn and pineapple salsa.

Kitchen cupboards tend to overflow with untapped ingredients proves Charlotte Binns-McDonald. Her recipe list reveals that meals can be created without having to step foot within a supermarket, whether it’s the canned tomato risotto, or the panty-glazed chilli salmon noodles takes your fancy.

Multiculturalism is alive and well in George Calombaris’ feature. The Masterchef star has curated a melting pot of dishes that show Greek goes with everything, crafting a series of dishes. Impress your guests with a feast of saganaki hot dogs with beetroot relish, or tuck into our cover star – the butter chicken moussaka.

Clayton Wells has a burgeoning food empire on his hands. Following Sydney’s Automata and Singapore’s Black Wattle, the chef is launching A1 Canteen. Here we offer a sneak peek into the casual eatery’s dishes (including a particularly impressive salt beef bagel, mustard and pickles).

Satisfy wanderlust with a (mental) trip far far away in our travel offerings. Venture abroad to the dunes and edible delights of Abu Dhabi. Or settle in a little closer to home with an exploration of Melbourne’s latest and greatest when it comes to cuisine. Or perhaps you’ll find inspiration away from the city lights with a venture to Melbourne’s neighbouring hidden gem The Bellarine Peninsula.

No matter whether you’re at home or afar, eating shouldn’t be a chore. And it won’t be with the March issue on hand.

And when in doubt…dine out! Eating out has never been less complicated thanks to the launch of delicious. Eat Out. It’s a segment of the website dedicated to the latest and greatest in Australian dining experiences, a directory of the nation’s best restaurants, cafés and bars included.