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

Global roaming: Yangon

Yangon’s crumbling footpaths are lined with people indulging in its exciting and diverse street food, but Myanmar’s culture of hospitality means you’ll inevitably...

At the table: Asian-American

Welcome to the best of both worlds. Think pulled brisket with a shiitake glaze, an Asian herb salad with a chipotle dressing, and karaage chicken with waffles....

Mexico: Fiestas, family and food

Fulfilling a childhood dream with a recent trip to Mexico, chef Peter Kuruvita immerses himself in the indigenous culture of family and food while filming his...
Aloung Marang cooks a traditional dessert typically prepared by the Dinka people in Southern Sudan.
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Relish

Think pavlova, Mexican-style. Believed to have originated in Monterrey in Mexico’s north-east, mostachon is a traditional meringue cake, which typically includes...
This tart risotto has a surprisingly savoury flavour, similar to tomato, and is served for lunch or dinner rather than as a dessert.
Berries herald the arrival of summer in Finland, and the fruits of the northern forests include lingonberries, cloudberries, and bilberries, which are wild...
This is the pie Brits grew up with, combining the comforting winter flavours of tart blackberries with sweet Bramley apples. Blackberry foraging has been going on...
A diner classic meets the Asian tropics in this pancake stack flavoured with lime and served with fresh coconut shavings.
These plump, cheesy chips are made from grits, a Southern favourite, and are served with a Japanese-style sweet chilli sauce.