![Eating With-Matt Okine](https://magarticles.magzter.com/articles/8160/386844/5ddb5bc26b83c/Eating-With-Matt-Okine.jpg)
What did you enjoy eating when you were growing up in Brisbane?
My dad’s chichingas. They’re like a beef skewer with a nutty dry rub over them. My dad ran a food stall at Woodford Folk Festival. He made Ghanaian food like black-eyed bean stew, peanut soup, jollof rice and chichingas. I was bored out of my brain at a folk festival so they got me through the day.
The dad in your book, Being Black ’n Chicken, & Chips, is a dentist like your father. Did your dad also tell you to eat cheese after soft drinks, to protect your teeth?
I still get that advice! I’d be getting ready to go to a party and dad would say, “Now if you have any fizzy drinks, make sure you have some cheese.” I’m like, “Dad, this isn’t a wine and Camembert night. This is a high-school party.”
Did this advice inspire you to carry Kraft Singles, like the book’s protagonist?
No, it’s never inspired me to pack cheese. I had the most amazing cheese at Neal’s Yard in London: the St Cera. You won’t be able to get it in Australia and that’s heartbreaking. So I don’t know if I’m gonna have to block in a trip to London. But dad would be proud. Maybe I’ll get him to fund it: I’ll say, “It’s for cheese, Dad! I’m trying to save my teeth!”
Have you had any disastrous comedy gigs?
هذه القصة مأخوذة من طبعة December 2019 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة December 2019 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
![THE SMOKING CAMEL](https://reseuro.magzter.com/100x125/articles/8160/1712874/AmGUafbll1716894717522/THE-SMOKING-CAMEL.jpg)
THE SMOKING CAMEL
Each month we explore the origins behind some of Australia's signature drinks and learn how to recreate them.
![MEET THE MAKER HELEN XU](https://reseuro.magzter.com/100x125/articles/8160/1712874/j0zmfhCvE1716894641258/MEET-THE-MAKER-HELEN-XU.jpg)
MEET THE MAKER HELEN XU
As she swings open the doors to a new restaurant and hotel at her Yarra Valley vineyard, we check in with the Helen & Joey Estate winemaker to talk science, Sichuan and the wine brand she runs with husband Joey Zeng.
![Fuel to the fire](https://reseuro.magzter.com/100x125/articles/8160/1712874/AekwgaL7B1716894529164/FUEL-TO-THE-FIRE.jpg)
Fuel to the fire
From chilli to wasabi, there's an art to pairing drinks with spicy foods. SAMANTHA PAYNE breaks it down.
![Sri Lankan hoppers](https://reseuro.magzter.com/100x125/articles/8160/1712874/nO7llyKBJ1716894378638/SRI-LANKAN-HOPPERS.jpg)
Sri Lankan hoppers
Chef TRAVIN DE HOEDT of Sydney's Kurumba shares his family recipe for this South Asian staple.
![The art of...thoughtful feasting](https://reseuro.magzter.com/100x125/articles/8160/1712874/sLG1oO0dT1716894264783/THE-ART-OFTHOUGHTFUL-FEASTING.jpg)
The art of...thoughtful feasting
It was a Moroccan tagine that taught ANNA HART to relax her ethics and eat, drink and be merry like a local.
![THE NEW COCKTAIL CAPITAL](https://reseuro.magzter.com/100x125/articles/8160/1712874/MEQcHcxPm1716894162232/THE-NEW-COCKTAIL-CAPITAL.jpg)
THE NEW COCKTAIL CAPITAL
Mexico City is in its golden era of cocktail culture. Once home to a small handful of recognisable names, today the capital is heaving with globally renowned drinking destinations. And it's leading the charge for North America on awards lists such as World’s 50 Best (last year, Mexico City landed four bars on the list, compared to three in New York City).
![Golden age](https://reseuro.magzter.com/100x125/articles/8160/1712874/jvjXASItr1716893963723/GOLDEN-AGE.jpg)
Golden age
Time travel may not be possible but JOANNA HUNKIN discovers the next best thing when she pairs the Eastern & Oriental Express with a journey through Veuve Clicquot's private cellar.
![48 HOURS IN PHUKET](https://reseuro.magzter.com/100x125/articles/8160/1712874/PuIJ03gE_1716893817860/48-HOURS-IN-PHUKET.jpg)
48 HOURS IN PHUKET
Beyond beaches and resorts, Thailand's biggest island is a treasure trove of culinary gems. DANI VALENT gets the inside scoop from restaurateur Merica Charungvat.
![LOVE IN A COLD CLIMATE](https://reseuro.magzter.com/100x125/articles/8160/1712874/GJM60E6Aa1716893728070/LOVE-IN-A-COLD-CLIMATE.jpg)
LOVE IN A COLD CLIMATE
Fireplaces, slowness and country scenes. Holidaying hits differently in winter
![What is curry?](https://reseuro.magzter.com/100x125/articles/8160/1712874/KGwaABLBN1716893349602/WHAT-IS-CURRY.jpg)
What is curry?
Cuisine or construct? RUSHANI EPA retraces the history of the saucy, spicy dish across the Indian subcontinent and its diaspora.