A few months ago, I travelled to Thailand with Chat Thai’s Amy Chanta and four of Sydney’s best chefs – it was a real thrill to see the chefs discovering new ingredients and learning different techniques, while all of us enjoyed the tastes of Amy’s Thailand – from midnight street food to fine dining. The chefs donned their whites for an afternoon and cooked for us using produce they’d found from the local markets.
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10 Aug 2013 - 3:57 PM  UPDATED 21 Aug 2013 - 7:30 PM

Turn to page 88 for their stories and recipes, and to page 13 for the Thai desserts we ate outside Bangkok, where they are made and sold by Aunt Jamm and her team of experts.

Here at Feast, we love finding out about the stories behind the food and, in this issue, writer Yasmin Newman explores her family roots in a trip to the Philippines, where she investigates the tradition of pasalubong, or food-based gifts. “Pasalubong is the greatest of all Filipino traditions,” says Newman. “It encapsulates goodwill and generosity, the sense of community and the love of family above all else.” It is also endlessly varied and delicious, with each region having their own gifting speciality. Find out more on page 106 and whip up some of the classic sweet delicacies to share with your loved ones.

Family plays an important role in many of our features and this month’s At the Table (page 63), showcasing the food of Emilia-Romagna, is no exception. We worked with Barossa Valley chef Matteo Carboni on recipes that showcase his homeland’s region known as Italy’s food bowl. It’s also considered the home of pasta and Matteo shares some unfamiliar varieties, along with a recipe for chestnut pastries handed down from his grandmother. For other comforting fare, don’t miss hearty lamb dishes and more-ish kale chips by SBS’s Matthew Evans (page 35).

What recipes have been passed down through your family? We’d love to hear about them – post your comments on our Facebook page.