OUT OF AFRICA

Myraid cuisines of Africa are brought to the table in a new book from chef ANTO COCAGNE.

PASSAGE ΤΟ INDIA

The spices of Bengali cuisine come to the table in a menu from Enter Via Laundry's HELLY RAICHURA.

SPICE of life

These iconic spice blends span history, geography and a world of flavours, writes LARISSA DUBECKI.

SPICE world

Follow the history of spice's fragrant, heady journey aound the world in ELEANOR LORD's new book The Nutmeg Trail.

Scents of PLACE

Chef PAUL FARAG takes us on an exciting culinary journey to the Middle East with some of his favourite dishes from Aalia.

HOT HISTORY

Across continents and cuisines, there are few places untouched by chilli's lovely heat. NADIA BAILEY delves into its origins.

A touch of MAGIC

Because spice begets spiciness, ANNA MCCOOE looks at the traditional aphrodisiacs, which are still seducing diners today.

Harissa

This African chilli paste is a sure-fire hit as a marinade for lamb, a spicy rub for barbecued fish or to pep up stews or soups.

BALANCING ACT

Umami's spicy sidekick, yakumi might not be on the tips of our tongues yet but it plays a significant role in the Japanese kitchen, writes ANNE HASEGAWA.

A CHEF'S GUIDE TO... Nashville, USA

From honky-tonks to hot chicken, chef SEAN BROCK takes us on a hot and spicy tour of America's Deep South.

EARTHY PLEASURES

Musky, savoury, mysterious there's nothing quite like black truffle, writes FIONA DONNELLY. Follow your nose and start celebrating the arrival of the Australian season.

BISTRO inferno

Is Australian bistronomy having a moment (again)?

MOTHER SAUCES

They are the five classic sauces every chef learns to make but how and why did they become the matriarchs of French cuisine?

A QUICK WORD WITH TESS HAUBRICH

The actor on a northern beaches childhood, sparring with Jackie Chan and baklava for dessert.

It had to be stew

In Cassoulet Confessions, food writer SYLVIE BIGAR discovers the secrets of the French stew. Her odyssey leads her on a journey to a meeting of minds, and palates.

FIELD OF DREAMS

Two Australian chefs take on rural France first with their farm, then their table at new auberge Le Doyenné

SPLENDOUR in the RAINFOREST

Enveloping nature, tropical humidity and drippings of luxury... the newly reawakened Silky Oaks Lodge is suspended in a Daintree wonderland

THE KITCHEN GARDENER Parsley

This fragrant Mediterranean plant is so much more than a garnish

СОММЕ IL FAUT

Bistro, brasserie, bouillon or café? The answer lies in a unique social order. CALLUM MCDERMOTT decodes the rules of French restaurant hierarchy.

VIVE LE BISTRO

LEE TULLOCH returns to Paris and revisits some of her favourite bistros, reflecting on what makes the classic French style of cooking and hospitality so magical.

The art of...eating entertainment

The combination of culture and cooking is a pleasure worth pursuing on your travels

THE ART OF PLATESCAPE

Still life has always been one of the art world's most enduring forms. Now a group of Australian artists are transforming the genre with their visions of food, wine and good times

LISA HAVILAH

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet arts administrator and Powerhouse Museum chief executive Lisa Havilah.

Khao soi

The magic of this dish lies in the contrast between fresh noodles bathed in spiced soup and the crunch of crisp fried noodles.

Kettle sours

Soured using fruits and lactobacillus, these beers offer refreshingly tart, easy drinking.

ARTFULLY AMBITIOUS

Freewheeling creativity and sharp kitchen skills ensure this gallery restaurant succeeds as a drawcard in its own right

A CHEF'S GUIDE TO... Bangkok, Thailand

Celebrated chef GAGGAN ANAND takes us to the heart of Bangkok. And unlike his own acclaimed restaurants, you won't find these places in any guide book.

A QUICK WORD WITH THEA ANAMARA PERKINS

She is the granddaughter of trailblazing Indigenous activist Charles Perkins, the daughter of art curator Hetti Perkins and a creative force in her own right. The Arrernte and Kalkadoon artist reminisces about childhood trips to the Central Desert region and celebrates those working to preserve cultural stories.

Culture of kindness

In mayhem and mourning, food is a universal tool for expressions of care, discovers

DINNER THEATRE

Food and art collide in Mona's new "revolving restaurant" concept for Faro