Editor's Note

We were inspired by Psy to discover what’s popular to eat in the Seoul suburb of Gangnam – our delicious findings can be found in this issue. Thai is an unquestionabe favourite here, so we asked Amy Chanta, of Chat Thai restaurant fame, to share some of her favourite street food from Bangkok. Peruvian chef Alejandro Saravia let us step into the kitchen of his Sydney restaurant Morena. And, of course, who can go past chocolate at Easter time?

Alix Davis

Bring the world to your kitchen

Features in this issue

Once a gift to the gods, chocolate is now widely consumed around the world. In Italy, it’s used to add depth of flavour to braises, while closer to home, it’s...
Tucked away in the north-eastern corner of Turkey, and quite different to the rest of the country, is the town of Kars. Here, Robyn Eckhardt discovers a unique...

Homegrown: Alice Springs

At the heart of Australia is a tale that plots camels, Middle Eastern cultures and an iconic, transcontinental rail trip in its path. In Alice Springs, Karen...
My mum is Italian, but was born in British Guiana [now the independent nation of Guyana]. My dad was born in the Democratic Republic of the Congo. Mum met my dad...

Celebrate: Passata day

Once a year, the Iuliano family turn their backyard shed in Sydney into a passata-making hub, inviting relatives and friends to help transform summer’s tomato...
Peruvian is the latest Latin American cuisine to excite Australian palates, and that’s music to Alejandro Saravia’s ears.

Relish

Gevrek is a general term for a bun or a scone-like bread. The cornflour used in the batter reflects Ardahan’s proximity to the Black Sea coast, where dried corn...
Most recipes call for frying the eggplants in oil to soften them, but baking them is easier and just as effective. At Kristal Lokantasi, a restaurant in Kars,...
Kurabiye is a general term for biscuit. In Kars, they feature a filling of local ingredients, usually apples and walnuts. Pastry shops and some bakers make very...
Kesmek means “to cut” in Turkish – a reference to the noodles in this soup, which are cut by hand. This hearty dish is perfect for the region’s harsh winters. It...
I originally ate this rich dish with aged blue cecil cheese. It is similar to Roquefort, but dry and chewy so it doesn’t melt into the noodles – a soft blue...