Cinnamon is one of those spices that conjure up a lot of memories for me. As a child, my mother would let me sprinkle cinnamon sugar on hot, white, generously buttered toast.
31 May 2012 - 3:29 PM  UPDATED 6 Sep 2013 - 9:31 AM

As a child, my mother would let me sprinkle cinnamon sugar on hot, white, generously buttered toast as an occasional breakfast treat, and just a whiff of it now transports me back to that suburban childhood.

As an adult, my favourite use of this aromatic spice is in glazed cinnamon buns – just like the ones on our cover. I mix up a batch in the evening and bake them fresh for breakfast in the morning for sticky, finger-licking goodness. I love the other ways we’ve used cinnamon in our One Ingredient feature on page 59, and I’m looking forward to creating more cinnamon memories.

Bollywood is the world’s largest film business, and while many Bollywood epics have been filmed in Australia, we’re now taking Australia to Bollywood – in the form of SBS ONE’s new reality talent series, Bollywood Star. We celebrate this riot of colour and outrageous choreography with our spread of Mumbai street food on page 78.

Greeks are also known for their love of dancing, and while chef David Tsirekas didn’t show us his moves, he has shared some recipes from his Sydney restaurant Xanthi – famous for its pork belly baklava and ouzo trolley (page 88).

After Peter Kuruvita visited the Cook Islands for his new SBS series Island Feast, we decided we needed to take a look, too (page 118). Our reporter discovered a plethora of fresh-caught and harvested food, revealing a community truly connected to its meals.

Happy feasting!

P.S. Don’t forget to vote in the inaugural Feast Food Awards We want to know where you go for the best multicultural food in Australia – from pad Thai to pho, fish and chips to tandoori chicken. To enter, simply head to, nominate your favourite spot, and tell us in 25 words or less why it’s the best. For further details, turn to page 14.