Who needs cutlery when you can pierce your favourite foods with bamboo, sugarcane, bay leaf sticks, or literal swords as you enjoy them on the run? Humans have been perfecting the art of grab-and-go dishes for centuries: archaeological research suggests ancient Greeks were skewering meat nearly four thousand years ago. Since then, different styles of charring food on sticks have emerged across the world, marked by trails of smoke, sizzling soundtracks, and multicultural influences. Satay, for instance, can be found across Southeast Asia and was likely inspired by Arab traders who turned up in Indonesia and Malaysia. Kebabs initially emerged in the Middle East and have changed eating habits globally – at all hours of the day. Many of these dishes showcase flair and creativity, giving unpopular ingredients a culinary makeover through intense flavor-enhancing flames and resourceful marinades. Or think of the sugarcane reed in Vietnamese chaọ tôm: it isn’t just a handy skewer for charring – it’s also something you savour as you chew on its refreshing, sweet stalk afterwards.
KEBABS
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Denne historien er fra March 2024-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
