Editor's Note

When we put our heads together for this year’s ‘make it from scratch’ issue, we knew we really wanted a supermarket chocolate bar in there. When the food team first presented me with the finished bar, I thought it was too big and that no-one would be able to eat it. Well, I proved myself wrong and managed to demolish the whole thing in a disturbingly short space of time. And I’m delighted to say that everything else we made from scratch in this issue is just as delicious.

Making things from scratch is a way of life in Mexico, a country our deputy editor Lara Picone visited recently. It was a food-based itinerary (the best kind as far as we’re concerned) and Lara was introduced to some dishes and flavours that were thrillingly new to her.

Have you been to Perth lately? We enlisted local food blogger Mei Leong to take us on a tour of what the golden West has to offer – it’s a lot more than sundowners on the beach! Join her delicious city eats guide and read her insider’s tips.

Where have you travelled – and eaten – recently? We’d love to hear about it via Facebook, Twitter or Instagram.

Happy feasting!

Alix Davis

Bring the world to your kitchen

Features in this issue

From Sri Lanka to Samoa, we discover how different cultures use this tropical fruit, and find some cracking good recipes along the way.

Global roaming: Chengdu

Known for its mouth-numbing peppercorns and fiery cuisine, we explore the Sichuan capital, Chengdu, and neighbouring Chongqing to try blazing hot pots and...

Homegrown: Perth, WA

Follow a local food-lover’s guide to eating in Australia’s sunniest capital. Find handmade noodles, fresh city-grown produce and a buzzing hawkers’ market that...

Global Roaming: Mexico

With an extraordinary yet violent history, Mexico’s diet and culture has been shaped by both ancient traditions and brazen conquistadors. Venture through the...

Celebrate: Moroccan Eid al-Adha

Marking the end of the Hajj, Eid al-Adha is one of the most important celebrations for Muslims around the world. We join the M’Souli family after their morning...
So much has changed since Adelaide central market was officially opened early on a summer’s morning in 1870, but quality produce and great service are still the...

Relish

The word ‘cemita’ can be used to describe the popular Pueblan sandwich as a whole, as well as the bread roll by itself. We give you the recipe to make your own...
Two eggs, separated by beans, are topped with two different sauces for a hearty Mexican breakfast.
From French crème caramel to Filipino leche flan, steamed caramel custards can be found around the globe. Sri Lanka’s version, watalappan, uses coconut milk, a...
The subtly sweet water and soft, slightly chewy meat of the young coconut are prized ingredients in Thai sweets. This pie creation from Chiang Rai’s Charin Garden...
Coconut palms line the sandy shores of Samoa, and coconuts are used to make one of the country’s favourite sweets, fa’ausi. It consists of a creamy caramel made...
Meaning ‘dream cake’ in Danish, this caramelised coconut sponge makes loyal followers out of anyone who steals a bite. Believed to have originated in Brovst in...