Editor's Note

The phrase “come over for a barbecue” has evolved since I was a child. Back then, it meant Dad chopping wood with an axe to fire up a barbecue built from leftover bricks from the neighbour’s renovation. The resulting food was more like burnt offerings and less like perfectly grilled or smoked pieces of meat. Well, there’s none of that 1970s barbecue business happening in this issue! Feast on barbecued dishes from the Caribbean, North Africa and Korea as summer gets underway and see how firebrands Elvis Abrahanowicz and Ben Milgate, of much-loved Sydney restaurant Porteño, cook over an open flame.

We have your sweet tooth covered, too, with our story on fried desserts from around the world. Instead of traditional doughnuts we devour Japanese fried sweet potatoes, Sicilian syrup-soaked nuggets of fried goodness and Persian morsels rich with saffron.

So what are you waiting for? Let us know what you’ll be cooking and feasting on from this issue – and remember to share your photos with us on social media.

Happy feasting!

Alix Davis

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This is sweet potato at its very sweetest! Deep-fried sweet potato is tossed in a sticky, sweetened soy glaze and sprinkled with black sesame seeds. The name...
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This succulent chicken is often barbecued over charcoal for extra smokiness. With the lemony flavour of sumac, it’s the marinade that makes this Lebanese dish...
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This traditional wholemeal flatbread gets its flakiness from the layers of ghee that are added to the dough as it is rolled.
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If you’re looking for the ultimate Greek sweet, look no further than portokalopita. This crispy, syrupy, custardy concoction makes perfect use of Greece’s famed...
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This North African dish found in Morocco, Tunisia and Algeria tends to vary in each country, but generally involves a whole lamb or sheep being spit-roasted or...
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This very sweet, very short shortcrust pastry is ridiculously buttery and almost too crazy to try to work with – except for one reason – it tastes really good! It...
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