Editor's Note

Recently, I was fortunate enough to travel to Hong Kong with chef Neil Perry – our Chef in Action in this issue showcasing his Chinese restaurant, Spice Temple. In addition to Neil’s offerings, we visited the Sydney suburb of Hurstville, with its thriving Chinese community, and also looked to be inspired further by Asian American chefs, such as David Chang and Roy Choi, who are mixing the flavours of their American childhoods with the traditions and ingredients of their family backgrounds.

Alix Davis

Bring the world to your kitchen

Features in this issue

Editor's letter

Summer brings particular seasonal pleasures.
Botanical definitions aside, what we commonly refer to as berries are small, fleshy and brightly coloured fruits. The name stems from an Indo-European root...

Homegrown: Adelaide, SA

The city of Adelaide is enjoying an influx of food trucks on its streets – creative vendors ready to please your palate with an authentic global meal to eat on...
On a Friday night, Yaffa Olenski’s family gather for Shabbat. The fragrant meal they share and the Jewish customs the family uphold are heavily influenced by...

From the farm: Fruit drinks

Inspired by deliciously ripe and vibrant fruit, including white peaches from a nearby orchard, Matthew Evans has compiled a whole array of fruity drinks to chug...

In the neighbourhood: Hurtsville

Australia’s most Chinese-populated suburb isn’t Sydney’s Ashfield, Melbourne’s Glen Waverley or Brisbane’s Sunnybank. That title belongs to the little-known...


This ice-cream masters the characteristic sweetness of syrupy iced coffees served in Vietnam.
Sipyan, the Burmese word for curry, means ‘oil returns’, and refers to how the curry is cooked until the oil comes back to the surface.
This popular Burmese salad is packed with traditional and refreshing flavours.
This easy relish recipe is bursting with distinct South East Asian flavours – chilli, coriander, garlic and fish sauce.
This sweet and tangy dipping sauce is a flavoursome snack with fresh, crunchy vegetables, but also pairs perfectly with seafood.
This is a hearty salad full of refreshing flavours and textures, and a favourite dish in Burmese cuisine.