Editor's Note

Don your favourite sequinned outfit and get set for an evening of over-the-top musical numbers and great food with our Eurovision buffet. Our Sichuan recipes are full of heat and are a great way to spice up your next Chinese banquet – plus, who can resist a dish with a name like bang bang chicken? New York has long been a cultural melting pot, and the vast variety of food available is delicious proof. There are options to sate your hunger in every borough at every hour, and we have tasted a selection of food from the city’s favourite late-night dining spots.

Alix Davis

Bring the world to your kitchen

Features in this issue

Evidence of this livestock dates back to 5000BC and it’s now one of the most consumed meats in the world. From (almost) nose to tail, down to its bones, we make...

My neighbour’s kitchen: Biltong

I come from a country town in South Africa called Secunda, about an hour-and-a-half from the capital, Pretoria. My upbringing saw food play a major role in family...
If you’ve ever had a gin and tonic, then you’ve tasted juniper berries. Although perhaps best known for lending gin its distinctive flavour, as well as its name (...

Essay: Julia Zemiro

For the host of SBS’s RocKwiz and Eurovision, growing up among the chaos, company and camaraderie of her parents’ restaurant kitchen led to a lifelong love of...
In an area of northern New South Wales renowned for its surf beaches and lush green landscapes, there exists a heady story of Italian cooking, culture and courage...
It’s the city that never sleeps and around-the-clock socialising sure works up an appetite. Bec Couche finds out where New York’s hungriest night owls go to get...

Relish

These pears are poached in red wine, giving them an attractive look and rich, spiced flavour. Serve hot for a comforting cold-weather dessert or chilled on warmer...
A classic French dish to be enjoyed day or night, buckwheat crêpes lend themselves to any number of toppings. Here, we've paired the crêpes with baked-on eggs and...
To work, the milk must have a very high fat content (at least 3.6g per 100ml) – preferably direct from a farm.
'This is a dish engraved in my memory as one of the best mussels I have eaten in my life," says Pablo. 'It was in a place called Port de la Selva in the province...