8 Ed’s let­ter

delicious - - CONTENTS - Ker­rie McCal­lum, Fol­low me: Edi­tor-in-chief @ker­riem­c­cal­lum @ker­rie_m­c­cal­lum

used to take 80 days, now it’s more like 80 sec­onds. Matcha las­sis dom­i­nate In­sta­gram; turmeric chai is a trend­ing search term; Thanks­giv­ing ta­ble set­tings oc­cupy Pin­ter­est; ra­men is main­stream; chefs seek and post ideas far and wide, from San Fran­cisco to Tokyo. Global in­spi­ra­tion is ev­ery­where, which is a great thing, but how do you sift through the melt­ing pot our lives have be­come? This month’s ‘global’ is­sue does just that: our team of ex­perts runs a finely tuned eye over the most in­ter­est­ing and rel­e­vant move­ments, to cu­rate and trans­late the trends to suit you (you’re wel­come). Which cuisines are on the rise and how will you be cook­ing them at home? Which des­ti­na­tions will you be book­ing a ticket to next?

The buzz around Jewish food is ap­proach­ing fever pitch; the shar­ing na­ture and in­ter­est­ing spices are tan­ta­lis­ing a new food gen­er­a­tion. While a hand­ful of chefs have made pop­u­lar head­way with Is­raeli menus (take Yo­tam Ot­tolenghi or, lo­cally, Michael Ran­tissi from Ke­pos Street Kitchen and the crews at Shuk and Nour), ris­ing star Adam Wolfers of­fers his mod­ern take on this dif­fi­cult-to-de­fine cui­sine (and his sea­sonal mar­ket bas­ket) in Hand Picked on page 23. An­drew McCon­nell tack­les Turk­ish food af­ter a visit to Istanbul and adds his inim­itable twist on page 70. Skye McAlpine of­fers the first glimpse of her beau­ti­ful cook­book, A Ta­ble in Venice, on page 100. A Vene­tian res­i­dent, she be­lieves the re­gional food in this old mar­itime repub­lic is Italy’s most closely guarded se­cret, and en­cour­ages read­ers to look be­yond the patina of tourists.

Mean­while plant-based eat­ing con­tin­ues to seize the world by storm, as food-trepreneurs Tobie Puttock and David Abela at­test. En­joy their en­ter­tain­ing fea­ture and menu in­spired by the new plant-based range they are cre­at­ing from their Mel­bourne base (p 52). A few more cooks adding to the broth in­clude the de­li­cious. team’s take on cur­ries and spices, and Matt Pre­ston’s United Na­tions of tray bakes (p 90), which all make for a com­pelling com­bi­na­tion.

For the anti-arm­chair trav­eller, South Africa comes to the fore via Shan­non Har­ley on page 120, as does my own trip to New Zealand’s Marl­bor­ough re­gion on page 138. It struck me, while I was gath­ered around a tra­di­tional Maori hangi with a lo­cal Lion Brown beer, how much we un­der­es­ti­mate NZ. Some­times when some­thing is so close, we mis­take it for the ev­ery­day, when it’s re­ally any­thing but (much like Aus­tralia it­self). Hope­fully this is­sue chal­lenges your per­cep­tions and en­tices you to do some­thing new in real time, not just on­line. (But feel free to share!)

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