Editor's Note

A steamy night in Hong Kong was not where I was expecting to enjoy an incredible cheese experience. But there I was, working my way through nine different cheeses (with drinks to match) as the manager of the Four Seasons’ Caprice gave a wonderfully detailed explanation of what we were eating. I swear, he’d met some of the cows personally. Cheese is a wonderful and mysterious foodstuff, with a seemingly endless number of variations, and it can be found in so many forms across so many cultures. One of the countries synonymous with cheese is France, where many of us will be focused this month as the Tour de France begins on 5 July.

Less well-known here is the cuisine of Peru – yes, there are roasted guinea pigs, but there’s also so much more, as senior sub-editor Rachel Bartholomeusz discovered. “I knew little about Peruvian food and what I hadn’t anticipated was the vibrant street food scene, or the vast difference between the cuisines of the coast, the Andes, and the Amazon.”

What cuisine have you been surprised by lately? We’d love to hear about it on Facebook, Twitter or Instagram.

Happy feasting.

Alix Davis

Bring the world to your kitchen

Features in this issue

Eating Out: Bistro de Paris

In the Sydney suburb of Bondi Junction, this homely bistro is a local favourite, serving up classic, simple dishes and a taste of French hospitality.

Homegrown: Launceston

Nestled at the head of the Tamar River in Tasmania’s north-east, Launceston is one of Australia’s oldest cities. But the well-preserved heritage buildings offer...

Short Travel: Loire Valley

Often called ‘the garden of France’, the Loire Valley is known for its vineyards, lush green orchards and historic châteaux, and makes a stunning backdrop for a...

Global Roaming: Peru

From the freshest ceviche in Lima, made with fish just pulled from the sea, to a pachamanca, meat slow-cooked in an underground pit at the foot of the Andes, Peru...

From the Farm: Slow-cooked meats

Matthew Evans warms up his winter kitchen with simmering slow-cooked meats, from tender twice-cooked pork knuckles to a zesty, spiced orange duck confit.

In the neighbourhood: Rue du Nil

A tiny cobblestone street is the setting of Paris’s recent food revolution with shops that now stock locally and ethically sourced produce and a trio of eateries...


These biscuits are popular across the Middle East and can be stuffed with a variety of fillings. You can use a ma’amoul mould for this recipe, available from...
Made using polenta, this biscuit has a great gritty texture, complemented by bursts of sweet and sour from currants and grappa, Italian brandy.
These ring-shaped biscuits are flavoured with vanilla, lemon and aniseed to create a crunchy and punchy Italian treat.
Hailing from Italy, these irresistible fried balls of appley dough are a guaranteed crowd-pleaser. Serve warm and dusted with sugar.
Often served on Good Friday, this golden pudding consists of chunks of bread soaked in a sweet sherry mixture, and topped with queso Oaxaca, a stringy Mexican...
Popular throughout the Levant, this syrup-soaked cheese dessert is commonly encased with kataifi pastry, but this recipe from Sydney's modern Lebanese restaurant...