Editor's Note

We join a Turkish family for their Eid al-Fitr breakfast to mark the end of Ramadan, and to honour long-held traditions and rituals. It is the most holy time in the Muslim calendar, and a period of community and togetherness. Their breakfast of traditional Turkish dishes is a delicious and fitting end to the 30-day fast. We hope this issue helps you create some memorable meals of your own – please let us know what makes a meal unforgettable for you.

Alix Davis

Bring the world to your kitchen

Features in this issue

Ingredient 101: Bitter melon

If you’ve ever spotted this bumpy cucumber lookalike and wondered about its flavour, you need look no further than its moniker.
Nature’s perfect package has been whisked, boiled and baked for millennia. From cloud-like meringue to hard-boiled, this adaptable protein has been used to create...
Traditionally, varenyky are made using farm cheese [a soft cow’s-milk cheese that’s similar to cottage cheese, but drier] and potatoes or cabbage, and is served...

Essay: Adam Liaw

For this lawyer turned 2010 MasterChef winner, author and host of SBS series Destination Flavour Japan, the ingredients for the most memorable meals are more than...

Homegrown: Deception Bay, Qld

In a quiet Queensland town fringed by a peaceful bay, a vibrant Samoan community has been blossoming, and, as Karen Fittall discovers, their Pacific Island...

Global roaming: Puglia

Australian photographer and author Carla Coulson takes us on a personal journey through the streets of Terlizzi, her husband’s birthplace, introducing the...

Relish

Traditionally, this recipe calls for cime di rapa, but as this can be difficult to find here, you can substitute broccolini. 
Spiced with chilli, coriander and garam masala, this roast eggplant dip is a delicious accompaniment to crackers or white toast - hold the crust, please!
Clove, cardamom, black peppercorn, cinnamon, ginger, fennel, star anise and black tea - this chai infusion is combining teatime with scone time and we...