Editor's Note

If Easter is your time for chocolate indulgence, discover in this issue how this ancient treat continues to tempt tastebuds around the world. If Japanese is more your thing, but you tend to associate it with fine dining, turn to page 78 to discover Japanese comfort food. And, for those who have been enjoying the rise of South and Central American cuisine, you’ll love our fiery fiesta with some of the hottest Latin chefs in Australia.

Alix Davis

Bring the world to your kitchen

Features in this issue

In the kitchen: Burmese

Naomi Duguid, author of the impending book, pinch of turmeric, squeeze of lime: recipes and travel tales from Burma, shares the culinary secrets of this diverse...

At the table: Latin chefs

South and Central American cuisine is taking our cities by storm. We asked four Australian chefs who specialise in this style of cooking to each nominate one of...

From the farm: Comfort food

The leaves are turning shades of orange, the weather is crisp and the apples are now ready to be picked. Matthew Evans turns to hearty, comforting dishes as the...
Once solely used in ancient Mayan religious rituals, and later as a currency, it didn’t take long for European explorers to cotton on to the culinary potential of...
All Chinese people have their own version of braised pork, but this particular recipe is Hokkien. This soy-braised pork is such a rich and warming dish, with...

Ingredient 101: Tamarind

Ever wondered what the secret ingredient in HP sauce is? Or what gives Worcestershire sauce its unmistakeable zing? The answer is tamarind.

Relish

Muhammara is a classic Turkish dip made from roasted capsicum and walnuts. I finely chops the ingredients for the muhammara using a Turkish zirkh, a very large...
Chicken poached in broth with noodles is a marriage made in heaven and this classic Burmese dish of coconut sauce noodles elevates the simple to the sublime. So...
The eggs in this Burmese recipe are hard-boiled, deep fried until golden and served in a spiced tomato sauce. I think this makes a fantastic lunchtime curry...
There are as many versions of this dish as there are northern Thai cooks. Some season with soy, some use shrimp paste, while some leave out the chillies in favour...
Traditionally, queso añejo cheese and bolillo rolls (Mexican bread that’s crisp on the outside and soft on the inside) are used, but for convenience, we’ve used...