Editor's Note

It’s Tour de France time. We couldn’t resist the chance to commemorate the Tour – and all things Gallic – with food. For our Celebrate feature, we join the Smaniotto family as they celebrate Bastille Day with friends, family and a mouth-watering array of French classics ranging from duck confit cassoulet to gâteau Saint Honoré. We also discover the incredible flavours of Jalisco, the Mexican state responsible for tequila.

Alix Davis

Bring the world to your kitchen

Features in this issue

This staple has been feeding Asian nations for millennia, and its popularity has since spread to the rest of the world. With a multitude of varieties, it’s a...
I grew up on a dairy farm near the city of Whangarei, in the north of New Zealand. I’m one of 10 children, and my mum was also one of 10, so there were always...

Global roaming: Buenos Aires

Argentina is regarded as the home of the perfect steak. And its sidekick, a spicy chimichurri sauce, is never far behind. Yet, as Karen Fittall discovered...

Homegrown: Whole larder love

A down-to-earth ambassador for enjoying locally grown food, Rohan Anderson is sharing his hunter-gatherer-cookery skills at weekend workshops in country Victoria.

Homegrown: Norfolk Island

Complete with breathtaking scenery, a vibrant culture and fascinating history, Edwina Dick discovers Captain Cook’s “Paradise on Earth,” where food miles become...


Coarser sanding sugar is reminiscent of the beaches of Ghana, where these doughnuts are commonly found, but you can use any sugar you like, or serve with tropical...
These nutty, date-filled doughnuts are the perfect treat to have alongside a cup of tea.
This sourdough bread uses a potato starter or 'bug', which takes three days to mature. A brush with butter partway through cooking creates a lovely coloured top....
Argentina's answer to the sausage sandwich is laden with tangy salsa and a hint of spice.
This cheese and onion pizza is one of many Italian-style dishes found in Argentina.
This popular English dessert is given a Latin twist with Spanish caramel, banana and almonds.