Editor's Note

Sharing in special family gatherings is one of the real highlights of working on Feast. Every month, we’re lucky enough to be welcomed into the homes of families of various cultural backgrounds to enjoy a meal and celebrate. This month, it’s a Shabbat dinner with a group of 30. Chef Peter Kuruvita invited us into his kitchen at Sydney’s Flying Fish to share his take on the flavours of his Sri Lankan homeland. Summer is almost upon us and we’ve embraced the sunny mood with snack foods inspired by movies of Brazil.

Alix Davis

Bring the world to your kitchen

Features in this issue

At the table: Cambodia

In the kitchen: Catalan

Thanks to its Moorish and mediterranean influences, the cuisine of north-east Spain is renowned for its distinct characteristics. We share three dishes that...

From the farm: Seasonal produce

While waiting for summer to kick in, Matthew Evans brightens up the table with citrus and Mexican-inspired fare, and shares a creative way to use up the last of...

Breakdown: Pumpkin pie

We zoom in on the popular American Thanksgiving dessert.
The ancient Egyptians offered them to their gods, while the Greeks and Romans swore by their medicinal properties. Of the 600 species, about 30 are edible and...
I do $10 yoga and dhal nights at my yoga school in Leichhardt, Sydney. I take the group through a 70-minute yoga class and then they enjoy a complimentary bowl of...

Relish

Named after the national cocktail of Brazil, caipirinha uses a unique alcohol called cahaca which is fermented sugar cane juice. Make sure you have your chicken...
Almost like sago porridge, this banana sago immersed in coconut milk is a light but decadent dessert to finish off a Cambodian banquet. You can serve it with...
At Flying Fish, Peter Kuruvita serves this dish with crisp ocean trout skin and toasted kombu seaweed to contrast with the soft creamy textures of the confit...
Peter Kuruvita knows how to pack flavour into a dish while still allowing the individual ingredients to speak for themselves. This recipe uses morel mushrooms,...
This Gujarati dhal is from the North-West of India, and was shared to us by Meera Allen, who says it is "Delicious and nutritious, but it doesn’t leave you...
Catalonians enjoy this sweet flat bread on the feast of Saint John. The glacé cherries, crystallised ginger and pine nuts give this cake a pretty, jewelled look....