Editor's Note

I recently travelled to Morocco, and one of the many food highlights was lunch at a roadside truck stop, where I enjoyed freshly barbecued lamb, dripping with juices and full of flavour. That’s the mood I’ll be aiming to re-create as I fire up the barbecue this summer. To follow, we’ll have a cool selection of icy desserts. And we join the Nguyen family, who share their Vietnamese New Year favourites.

Alix Davis

Bring the world to your kitchen

Features in this issue

Global roaming: Copenhagen

Noma may be stealing the spotlight, but it’s far from the only place in this city wowing diners. Caroline Baum uncovers the other new Nordic venues that are as...

Homegrown: Bendigo, Vic

Waves of Chinese immigrants have been bringing a taste of home to Bendigo, Victoria’s thriving inland metropolis which the earliest settlers have called Dai Gum...

Essay: Ahmed Fahour

Australia Post’s CEO, Ahmed Fahour, recalls the relentless work ethic of his mother in the late 1970s, as she opened her trail-blazing Middle Eastern bakery while...
A few years ago, I took a basic family pavlova recipe and decided to decorate it with strawberries and pistachios. I also improvised by folding puréed...

Editor's letter

"I recently travelled to Morocco, and one of the many food highlights was lunch at a roadside truck stop," writes editor Alix Clark.

Chef in action: David Zhou

David Zhou may have 10 chef’s hats to his name, but for the Melbourne restaurateur behind David’s and the Oriental Teahouses, as long as his customers enjoy his...

Relish

Arnott’s much-loved Mint Slice has long been an Australian favourite, and we’ve paid homage to the classic biscuit here with a homemade version. Reminiscent of an...
The texture of these glutinous rice balls is heavenly, as is the hint of white chocolate and coconut.
This is one of those dishes that looks impressive on the table, but which takes very little effort to create. It's designed to be served as part of a banquet or...