PHOTOGRAPHYJEREMY SIMONSSTYLINGKIRSTEN JENKINSPORTRAIT PHOTOGRAPHYJORDAN GRAHAMIN A COMPLICATED WORLD, food brings
people together. It helps us celebrate what
unites different cultures rather than focusing
on the things that drive us apart. This month,
our annual ‘global’ issue is a technicolour feast,
charting trending destinations and cuisines.
There’s an explosion of colour and flavour from
Porto to Peru, Mexico to China, India to America.
We’ve explored humble ingredients that
are beloved around the world – rice, beans
and honey – and given them uniquely global
translations. Indian cuisine, while steeped in
tradition, has never been more current, as seen in Anjum Anand’s story on page 88. tradition, has never been more current, as seen in Anjum Anand’s story on page 88.
As more of us embrace vegetarianism, tofu has come to the fore – and Matt
Wilkinson is, of course, there to make magic with it (inspired by a trip to Japan)
on page 64. The trending cuisines of my childhood, Chinese and Mexican, get
mod makeovers by our experts, the talented Andrew McConnell (page 70) and mod makeovers by our experts, the talented Andrew McConnell (page 70) and
Phoebe Wood (page 56), and the team from stylish Sydney eatery Nour lays out Phoebe Wood (page 56), and the team from stylish Sydney eatery Nour lays out
a Middle Eastern feast on page 25. The only evidence of disharmony? The chef
and the butcher, of course (page 46), who battle it out over how best to serve pork, and the butcher, of course (page 46), who battle it out over how best to serve pork,
the world’s most-consumed meat, according to our butcher, Anthony Puharich.
Former Wallaby David Lyons lived in France for years and developed a taste
for a few unique French drops. We catch up with him to sample the biodynamic
Leclerc Briant, new to Australia. Peter Gilmore takes us on a trip to the USA, and
Sam Coutts explores Peru. And while the recent World’s 50 Best Restaurants
awards in Melbourne meant the globe’s top kitchen talent walked away with a taste
of Australia, we took the opportunity to photograph a remarkable portfolio of the of Australia, we took the opportunity to photograph a remarkable portfolio of the of Australia, we took the opportunity to photograph a remarkable portfolio of the
world’s best female chefs, as well as ace sommeliers and local talent on page 36.
Women are in the minority in this sphere, but it is something that is gradually
changing – with the support of women and men. It’s time to put the spotlight on
something that unites all chefs around the world – helping women succeed in
professional kitchens. Watch this space as we continue to focus on the topic with
our hashtag #girlsonfire.Kerrie McCallumKerrie McCallum, Editor-in-chief, Editor-in-chiefFollow me: @kerriemccallum @kerrie_mccallumWELCOME
12 delicious.com.auED‘S LETTER.