Editor's Note

The phrase “come over for a barbecue” has evolved since I was a child. Back then, it meant Dad chopping wood with an axe to fire up a barbecue built from leftover bricks from the neighbour’s renovation. The resulting food was more like burnt offerings and less like perfectly grilled or smoked pieces of meat. Well, there’s none of that 1970s barbecue business happening in this issue! Feast on barbecued dishes from the Caribbean, North Africa and Korea as summer gets underway and see how firebrands Elvis Abrahanowicz and Ben Milgate, of much-loved Sydney restaurant Porteño, cook over an open flame.

We have your sweet tooth covered, too, with our story on fried desserts from around the world. Instead of traditional doughnuts we devour Japanese fried sweet potatoes, Sicilian syrup-soaked nuggets of fried goodness and Persian morsels rich with saffron.

So what are you waiting for? Let us know what you’ll be cooking and feasting on from this issue – and remember to share your photos with us on social media.

Happy feasting!

Alix Davis

Bring the world to your kitchen

Features in this issue

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In Mexico, this sweet brioche will often be used to decorate the graves of loved ones who have passed away.
Hailing from Italy’s Veneto region, this monster disc of crushed almonds and sweet spice is said to have been created by Pasticceria Zizzola, near Treviso....
Bursting with flavour and healthy to boot, Chef Pete Evans lets us on in his secrets for tasty and healthful meals.
Chef Pete Evans packs a flavoursome punch with this recipe for spiced queenfish. Finished off with a twist on your traditional tabbouleh, this is a great summer...
Chef Pete Evans serves up the classic chilli mud crab, with a DIY spin. Make your own sweet chilli and tomato sauce for a great depth of flavour to enhance the...
The term ‘tandoori’ relates to dishes that are cooked in a tandoor, a cylindrical clay oven that’s renowned for turning out perfectly scorched naan and skewered...