Editor's Note

Here at Feast HQ, we’re unanimous in our love of spice. In this special spice-themed issue we investigate spices from allspice to zaatar and have come up with a plethora of delicious recipes along with some fascinating history and little known facts.

Melbourne chef Shane Delia has been enjoying fragrant travels of his own and as his second series of his Spice Journey begins on SBS ONE he shares with us his trip to Turkey, where the series was filmed.
Farmers’ markets seem to be a common sight on a Saturday morning now, but when the Orange Grove Market in Sydney’s Inner West began in 1996, they were the exception rather than the norm. Is there a must-visit farmers’ market near you? Be sure to let us know on Facebook and Instagram.

Happy feasting!

Alix Davis

Bring the world to your kitchen

Features in this issue

To market: Orange Grove Market

Each Saturday a Public school in Sydney’s Inner West transforms into a bustling marketplace selling Fresh produce and gourmet goods with the help of a market...
Shane shares his experience of Turkey and gives us his pick of Istanbul eateries.
Fani Makrides shows us how she makes Greek daktyla (ladies’ fingers).


A popular dessert served for Rosh Hashanah, this cake is sweetened with honey and flavoured with spices, orange zest and coffee. The honey symbolises hopes for a...
This Scottish roast chicken is basted with a sweet honey glaze made from a mixture of mustard, curry powder and local honey made from heather flowers found around...
Chickpea flour, also known as besan flour, is a staple ingredient in Indian cooking. It is found in everything from batter, to sweets and even in many homemade...
Jeera means cumin, and in this dish the chicken and the rice are cooked separately, each flavoured with cumin seeds.
You can’t go wrong when paneer is in the mix and this recipe is no exception. A relatively simple Punjabi dish of paneer, potato, capsicum and various spices, you...
These crunchy fritters of onion, potato and spinach are served with a refreshing mint chutney. Serve as a part of an Indian banquet, or as a tasty bar snack.