There’s no denying it – squid makes some people squeamish. They’re happy to eat it, but when it comes to hands-on preparation, they’d rather buy a bag of calamari rings. While this is perfectly acceptable for our po’boy sliders, it’s worth getting to grips with these slippery creatures to make sensational dishes, like braised stuffed squid (One Ingredient, Four Cultures, p59). See our Cooking Notes (p137) to see how easy it is to clean whole squid and give it a go!
For more effortless cooking, we join renowned Sydney chef Kylie Kwong in the kitchen, where she shares her unique take on Chinese cuisine and shows how simple and flavoursome home-style dishes can be (p96).
This issue, you’ll also have the chance to explore the cuisine of Java – one of Indonesia’s main islands. Mrs Susilowati Primo, the wife of Indonesia’s ambassador to Australia, shared some of her best recipes to create a wonderful Indonesian menu (p68). The rujak (fruit salad with a chilli dressing) is one of my favourite dishes of the issue.
One cuisine receiving a lot of attention right now is Peruvian, so we went direct to the source and asked South American expert Nicholas Gill (who lives part-time in Lima), to give us the lowdown on the regional cuisines of the north (p108). He visited coastal villages and local eateries, and discovered some true one-of-a-kind dishes.
If you’re looking for some kitchen-based comfort as the last cool days linger, we’ve got plenty to satisfy – from our moussaka cover recipe, to a stack of blueberry pancakes and a trio of diner-style pies which were inspired by SBS’s No Country for Old Men screening.