Editor's Note

We scoured the globe for treats that would make perfect gifts, and be easy to whip up for when impromptu guests drop in over the summer holiday season. If all that sugar has you craving something savoury, turn to page 80 for our satisfying summer salads. Christmas is almost upon us and we were lucky enough to join the Dakhoul family as they celebrated with a Lebanese Christmas feast for 40 people.

Alix Davis

Bring the world to your kitchen

Features in this issue

In Brazil, a party isn’t a party unless there are plates of little chocolate caramel sweets that we call brigadeiros.

Essay: Shanaka Fernando

Twelve years ago, Shanaka Fernando created Lentil as Anything, a vegetarian restaurant in Melbourne with a unique philosophy: no set prices, instead relying on...
Napier, on New Zealand’s north island, is a city that rose from the rumblings of disaster. Today, that same resilience and taste for reinvention is still alive...

Editor's letter

It’s no secret among Feast staff that I have a sweet tooth, so when we started planning this confectionery-themed issue many months ago, I was in heaven.

Celebrate: Lebanese Christmas

On Christmas Eve, the Dakhoul family marks this special occasion in true Lebanese Maronite style. Turn to smoky baba ghanouj and baharat-spiced chicken and rice...

Chef in action: Giovanni Pilu

In Giovanni Pilu’s Sardinian childhood, food was grown, foraged, shared and simply prepared. Since opening Pilu at Freshwater eight years ago, he has been...

Relish

Teaming seafood, mango and fresh herbs with chargrilled chilli and palm sugar dressing, this dish brings together the best elements of South-East Asian salads.
Fregola is another distinctively Sardinian ingredient. It is a type of semolina-based pasta, similar to couscous, that is used in soups and stuffings. Here,...
Malloreddus, also known as maccarrones and maccarrones cravaos, is a type of shell-shaped pasta that’s unique to Sardinia. It is available from selected delis,...
Giovanni uses New Zealand king salmon for this dish. He likes to serve the finished dish with broken pieces of pane carasau, a Sardinian flatbread, from selected...