Editor's Note

Summer is all about entertaining – whether that means enjoying long balmy afternoons with friends over a few nibbles and cocktails or spending a morning shopping for special ingredients to create a memorable dinner party like our epic Chinese banquet. More family and food memories can be found in deputy editor Selma Nadarajah’s visit to her family home in Malaysia. But back to simple summer entertaining – check out our Cuban feature.

Alix Davis

Bring the world to your kitchen

Features in this issue

In the kitchen: Senegalese

At its heart, Senegalese cuisine is African, but its dishes are influenced by European and Arabic ingredients. Discover its unique flavours with this fish stew...

Happy hour

Say cheers to summer with our line-up of global cocktails. From a New York classic to our Turkish twist on a Brazilian favourite, these cool tipples guarantee a...
It may be fierce competition on the field, but nothing unites these South African football fans like the "rainbow cuisine" of their home country.
This fruit started life in the highlands of South America, but it took the Spanish to reveal its culinary potential. We relish this juicy summer ingredient from...

Essay: Carol Selva Rajah

On a pilgrimage to India to uncover inspiration for a cookbook, this renowned author was dazzled by an array of seafood dishes. But it was a simple meal around a...

My neighbour's kitchen: Kibbeh

Kibbeh nayeh is a rustic, authentic Lebanese dish of raw minced lamb, burghul (cracked wheat) and spices. I associate it with my childhood, as I remember my...

Relish

The mild sweetness of the summer peas and leeks are given a punch with the addition of wine and bresaola in this Matthew Evans recipe. Bresaola is a cured, lean...
Who doesn’t adore lamb on a wood-fired barbie? To me, this just tastes of summer. Served your lamb with a fresh zucchini, mint and feta salad for a quick family...
Albacore tuna is fished more sustainably than other varieties (especially if line-caught), not to mention, it tastes great. You usually have to pre-order it from...
We tend to have a surplus of rhubarb in summer, so we have started making cordial. This concentrated syrup goes well with soda water and ice, but adding a touch...

Black-eyed bean salad

This vibrant salad features black-eyed beans which are a creamy, protein-rich white legume with a pea-like flavour. Salatu niebe is a favourite in Senegal and is...
Traditionally, this dish calls for thiof, a firm, white-fleshed fish from the sea bass family, but as this is not available locally, we’ve used mullet. Eat this...