Editor's Note

Here at Feast HQ, we’re unanimous in our love of spice. In this special spice-themed issue we investigate spices from allspice to zaatar and have come up with a plethora of delicious recipes along with some fascinating history and little known facts.

Melbourne chef Shane Delia has been enjoying fragrant travels of his own and as his second series of his Spice Journey begins on SBS ONE he shares with us his trip to Turkey, where the series was filmed.
Farmers’ markets seem to be a common sight on a Saturday morning now, but when the Orange Grove Market in Sydney’s Inner West began in 1996, they were the exception rather than the norm. Is there a must-visit farmers’ market near you? Be sure to let us know on Facebook and Instagram.

Happy feasting!

Alix Clark


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Turkish Pride with Shane Delia

Shane shares his experience of Turkey and gives us his pick of Istanbul eateries.
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From our pages to your iPad

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Fani Makrides shows us how she makes Greek daktyla (ladies’ fingers).
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This month in SBS Feast magazine!

This month we chart the A-Z of spices with a recipe-packed spice feature.
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Ginger is one of the world’s most ubiquitous spices, used fresh in Chinese, Korean and Indian cuisines, pickled and served with sushi, and added to cakes,...
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These little cakes are similar to a pikelet, made by frying a fragrant batter of flour and sugar infused with rosewater, cardamom and saffron. Dust with icing...
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Turmeric is an essential ingredient in this Iranian stew, known as dizi or abgoosht. Named after the stone or metal pot in which it is cooked and served, dizi is...
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Mace is the red, lacy layer wrapped around the seed of the nutmeg fruit. Flattened out and dried, it has a more pungent flavour than nutmeg, and is often used...
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A popular feature on many Persian New Year tables, these honey, almond and saffron caramels are a speciality from Iran’s Isfahan region, known for its honey...
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Somewhat like pizzocheri, where taleggio and cabbage are involved, this is a rib-sticking pasta dish that’s big on flavour.
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