Australians are lovers of fresh, local produce and it’s no surprise, considering the bounty of native ingredients available. In this issue, we celebrate the delicious. Produce Awards and highlight some of the top producers in the country. From finger limes to abalone and vermouth to ceramics, Australia is home to some very talented people!

Cutlery is optional in the latest feature by chef Matt Wilkinson, as he shares some of his favourite pie recipes from his new Melbourne Eatery, The Pie Shop. Classics like rhubarb and strawberry pie make an appearance as well as new favourites like the breakfast pie, and lamb and harissa.

Every year millions of tonnes of food is thrown away and with OzHarvest we have gathered some of the Australia’s top chefs to show you how to use ‘the whole hog’. Monty Koludrovic (Icebergs) cooks his minestrone a la fridge, and Jacqui Challinor (Nomad) makes a tasty stuffing from yesterday’s bread.

What better way to celebrate Australian produce than in an entertaining feature with Biota chef James Viles. Passionate about cooking with what surrounds him, the Southern Highlands chef cooks a feast of lamb shoulder with saltbush and smoky grilled corn.

Bring the colours of spring to your plate with Phoebe Wood’s ‘Faster Food’ herbs feature. Rib-eye with pesto butter, souvlaki potatoes with herbs and a sausage sandwich with herb mustard all make for speedy weeknight meals.

The latest book from Three Blue Ducks’ Darren Robertson and Mark LaBrooy, brings an abundance of seasonal recipes to the extract pages. Change up favourites with a sweet potato hummus or salt-baked rainbow trout with chicken stock potatoes.

delicious. team members Sam and Charlotte create a feast of dishes from this year’s Produce Awards winners and finalists. From butter-roasted lobster with native greens to kangaroo with roasted carrot, beetroot and walnut, our Aussie produce really shines.

Jamie Oliver gives our sweet tooth a sugar rush with an indulgent chocolate feature including desserts such as Mint chocolate mousse and Black Forest tart.

Honey and passionfruit coconut tart, carrot cake and popcorn cheesecake…what do these three recipes have in common? They’re all part of Matt Moran’s No-Bake feature. Impress guests while having time to join the party with the help of these indulgent desserts.

Escape for a weekend break with our Tasmanian locavore or head to ‘The Garden City’ of Toowoomba in our global feature and experience the flourishing food scene.

The September issue truly celebrates the best of Australia, so if you’re feeling a little patriotic or you just want to get your hands on a jam-packed issue of recipes then head to the store and grab your copy today!