Issue 32

It’s hard to know what we’re most excited about this month – is it the mouth-watering burgers from around the world, the crispy, crunchy and oh-so-flavourful fried chicken or the incredible Australian produce recommended by some of the country’s best chefs? Fried chicken is a comfort that we are craving come winter, and KFC (Korean fried chicken) is leading the charge in luring eaters away from the Colonel and towards more adventurous offerings. We ask some of our best-known chefs to choose their favourite Aussie ingredient and then share their recipe. Neil Perry, Tetsuya Wakuda and Guy Grossi, to name just a few, were happy to oblige. Plus we’ve got plenty of local travel, some luscious citrus winter desserts and the most-feared noodle hawker in Penang. Happy feasting!

It’s hard to know what we’re most excited about this month – is it the mouth-watering burgers from around the world, the crispy, crunchy and oh-so-flavourful fried chicken or the incredible Australian produce recommended by some of the country’s best chefs?

Fried chicken is a comfort that we are craving come winter, and KFC (Korean fried chicken) is leading the charge in luring eaters away from the Colonel and towards more adventurous offerings. We ask some of our best-known chefs to choose their favourite Aussie ingredient and then share their recipe. Neil Perry, Tetsuya Wakuda and Guy Grossi, to name just a few, were happy to oblige. Plus we’ve got plenty of local travel, some luscious citrus winter desserts and the most-feared noodle hawker in Penang.

Happy feasting!