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INTREPID PAGES: Reading the editor’s letter from the June 2019 edition made me smile very warmly. Her comment about travelling with delicious. had traction as I collected a copy of the magazine in the Emirates Lounge for a read before we departed Sydney. It came with me to Dubai, London, Edinburgh, Wales, Paris and finally home to Sydney, with corners turned over and lingering enthusiasm. Despite eating very well everywhere, we returned back to our kitchen with new ‘delicious’ inspiration. Karen Doyle

JOYFUL BAKING: On a recent south coast holiday I had a kardemummabullar for the first time at the fantastic HonorBread in Bermagui. Imagine my delight when I came across your recipe for cardamom buns in the May 2019 issue (Food Trail, p 71) and could recreate these sticky treats at home. I whipped up a batch for my family over Easter and we scoffed the lot over cups of tea and a crossword. Thanks delicious. for reminding me of a lovely holiday and allowing me to share part of it with my extended family. Alice Lean

FLEXIBLE FEASTING: I decided to try the quinoa risotto (June 2019, Balancing Act, p 100) but found out half way through that my quinoa was spoilt, so had to change to barley and farro. Then I realised I needed to use up some chicken, so used my risotto with the Chettinad black pepper chicken (Food Trail, p 60) – fabulous! I look forward to my delicious. every month for new ideas (for 10 years now!) Thank you. Barbara Woodhouse

BLAST FROM THE PAST: I always try to make the cover recipe, so when I saw one from June 2009 I had not made (chicken korma pies) I thought I would try it! I was a little concerned about including parsnip, however it was so worth making and my family raved about it. It is now on our monthly recipe list. Thank you delicious.! Midge Gill