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SUNNY DAYS AND balmy evenings call for less time in the kitchen and more time enjoying the best that the late Australian summer has to offer. This is the season for bright and beautiful fruits and vegies, stunning seafood and fresh, flavourful feasts made for sharing with loved ones. Whether you’re planning a barbecue with friends, prepping for a picnic or brunch date or just want to get dinner on the table, pronto, this cookbook has everything you need. And with our easy, speedy recipes and clever prep-ahead tips, you can dish up impressive snacks, salads, meals and desserts without breaking a sweat, leaving you plenty of time to enjoy everything that makes summer so very delicious. Follow us: @deliciousAUS…

Don’t be fooled by the colours – the red nam prik ong is sweet and comforting and the green nam prik nam is FIERY AND HOT! PRAWN & SHIITAKE LETTUCE CUPS MAKES 8 Fresh seafood teamed with veg crunch, these are quick and easy entertainers. 4 dried shiitake mushrooms1 tbs vegetable oil12 (450g total) medium green prawns, peeled, deveined, finely chopped1 onion, finely chopped4 long green shallots, thinly sliced diagonally¼ cup (50g) water chestnuts, finely chopped8 large iceberg lettuce leaves, trimmed to form cupsCoriander leaves, to serve DRESSING 50ml light soy sauce1 tbs Chinese rice wine (shaohsing)3 tsp oyster sauce1 tsp sesame oil Soak dried shiitake in a small bowl of warm water for 10 minutes to soften. Drain well, discard stems, then finely chop. For the dressing, combine all…

With this GINGER CAKE SHAKE, you can have your cake and drink it, too. TROPICAL MARGARITA POPS MAKES 16 Begin this recipe a day ahead. You will need 16 x½-cup (125ml) ice pop moulds and 16 wooden popsicle sticks. 1 (500g) red dragonfruit, peeled, chopped½ (770g) honeydew, peeled, seeds removed, chopped½ (400g) red papaya, peeled, seeds removed, chopped250g raspberriesLime wedges, to serve TEQUILA SYRUP Juice of 2 large limes (reserve rind to zest for lime & mint salt)⅓ cup (80ml) tequila½ cup (110g) caster sugar LIME & MINT SALT ¼ cup (20g) salt flakes Finely grated zest of 2 large limes (reserved from the tequila syrup)¼ cup (55g) caster sugar½ cup mint leaves For the tequila syrup, place all ingredients and 1 cup (250ml) cold water in a small saucepan…

ONCE UPON A PICNIC Lay out the chequered tablecloth, then adorn it with plenty of treats and light eats – whether it’s a delightful spread for two or a whole crew. Healthy raspberry muffins, p 23 OR Chia fruit salad balls, p 14 Pulled chicken, iceberg, preserved lemon & tarragon mayo finger sandwiches, p 32 Egyptian cherry tomatoes with spicy green sauce, p 45 Summer fruit with lime & chilli salt, p 130 HANDHELD GREATS Leave the cutlery in the drawer and serve up a feast for the fingers. From burgers and tacos to corn on the cob, these no-fuss faves will appeal to all. Sicilian tapenade crostini, p 35 Scorched chipotle salmon tacos with jalapeno & corn salsa, p 96 OR Beetroot & chickpea burgers with onion rings and…

This FINGER-LICKING DISH is super easy to cook, so it makes for the ideal midweek treat. SALT & PEPPER FISH STIR-FRY SERVES 4 ⅓ cup (50g) cornflour½ tsp each ground white pepper and ground black pepper600g flathead (or other white fish), cut into 2.5cm pieces¼ cup (60ml) rice bran oil1 red onion, cut into thin wedges250g snow peas, halved on an angle½ cup (125ml) oyster sauce1 cup Vietnamese mint leaves, plus extra, to serveSteamed rice, sliced bird’s-eye chilli and chopped salted peanuts, to serve Combine the cornflour, 1 tsp fine salt and the peppers in a bowl. Add the fish and mix until completely coated. Place 1 tbs of the oil in a wok over medium-high heat. Add half the fish and cook, turning regularly, for 3 minutes or until…

BAKEWARE SET Get a year of delicious. delivered for just $99* PLUS receive a bonus Wiltshire 3-piece bakeware set SUBSCRIBE NOW. MAGSONLINE.COM.AU/P/M24MOOK1 This non-stick bakeware is designed for balanced, all-round heat distribution, ensuring none of the heartwarming goodness gets left behind. Plus, it comes with embossed product measurements, so you can easily match up your pan with your favourite recipe. *Allow up to 4 weeks from the time of order for the delivery of your bonus gift. Offer ends March 27, 2024, or while stocks last, and is valid for Australian delivery only. An annual subscription to delicious. includes 11 issues p.a. Our privacy policy can be found at newscorpaustraliaprivacy.com and includes important information about our collection, use and disclosure of your personal information.…

Bars and slices are the busy baker’s best friend – they’re the quick and easy treat that’s low on fuss and BIG ON FLAVOUR. Waste warriors will LOVE THESE BROWNIES, which give your leftover coffee grounds a second life in delectably fudgy chocolate form. That lunch box is about to get a whole new lease on life, with these SWEET TREATS all custom-made for easy transport… if they make it out of the house. TOASTED BUCKWHEAT GOLDEN SYRUP JOYS SERVES 8 You’ll need a 20cm square cake pan. 180g unsalted butter, softened⅓ cup (75g) caster sugar⅓ cup (115g) golden syrup4 cups (160g) corn flakes⅓ cup (65g) buckwheat, toasted Preheat oven to 160°C/140°C fan-forced. Grease a 20cm square cake pan and line the base and sides with baking paper. Place butter,…

GOCHUJANG MINUTE STEAK SKEWERS WITH CHARRED BROCCOLINI & LIME SERVES 4 You’ll need either 12 metal skewers or 12 soaked bamboo skewers. ¼ cup (75g) gochujang (Korean red pepper paste)2 tbs soy sauce2 garlic cloves, crushed2 tbs sesame oil800g minute steaks, cut into 3cm-wide strips2 bunches broccolini2 tsp mixed sesame seeds, toastedJuice of 1 lime, plus lime halves, to serveKimchi, to serve Preheat a barbecue or chargrill pan with a lid to high heat. Combine gochujang, soy sauce, garlic and 1 tbs oil in a large bowl. Add steak and toss until well coated. Thread onto 12 skewers. Barbecue skewers with the lid closed for 1-2 minutes each side until charred and just cooked through. Rest, loosely covered with foil, for 5 minutes. Meanwhile, barbecue broccolini, turning occasionally, for 3-4…