Editor's Note

This month, our In the Neighbourhood feature focuses on western Sydney’s Punchbowl, full of the most wonderful food, much of it hailing from the Middle East. Another must-read is our Eating Out feature, where we go into the kitchen of Holy Basil, a hugely popular Lao and Thai restaurant in Sydney’s south-west. If it’s late autumn comfort you’re after, don’t miss the enticing apple recipes from Gourmet Farmer Matthew Evans.

Alix Davis

Bring the world to your kitchen

Features in this issue

To market: Lucia's Fine Foods

This family business started with homestyle Italian cooking by the late matriarch more than 50 years ago. today, a new generation are still offering old...
Visit this south-western Sydney suburb and you'll uncover a vibrant, friendly Lebanese community. We bring you a taste of Punchbowl‘s legendary flavours through...
This is a specialty dish that’s particular to my tribe in Southern Sudan. It looks similar to large couscous, but it is made from red rice flour.
Australians are head over heels for this bird and we’re not alone. With a wealth of recipes from around the world, it’s not hard to see why chicken is the country...
It’s not all beaches and national parks in this northern NSW region, as Selma Nadarajah discovers. Beyond the natural beauty lies a rich bounty of produce and a...

Global roaming: Fez

Alix Clark explores this Moroccan city’s bustling souks and ancient medinas, tasting and cooking local delicacies, and meeting people who’ve swapped their fine...

Relish

Kopanisti is a cheese from Mykonos with the texture of ricotta, but the sharpness of blue cheese. Unfortunately, you cannot purchase it in Australia, so Maria has...
The use of two types of semolina in this recipe gives the bread its distinctive texture, but you can just as easily substitute plain flour or experiment with...
This is traditionally served hot on couscous, but The Ruined Garden serves it at room temperature as part of a selection of cooked ‘salads’ at the start of a meal.
At The Ruined Garden of Riad Idrissy, this dish is wrapped in banana leaves and cooked over charcoal, although an oven or barbecue also works. Don’t be put off by...
Charred capsicum and soft, milky goat's cheese come together to make a pretty unusual yet so-fabulous salad.