Our annual global issue is here to give you a taste of all your favourite destinations from the dining room table.

Get your chopsticks ready.  Jonathan Barthelmess takes you on a journey to Japan via his Brisbane izakaya, Yoko Dining. Start your feast from the east with edamame and shichimi pepper, followed by agedashi tofu in black pepper broth and sticky braised pork belly with eggs. To finish, there’s madeleines in a sticky miso caramel.

Across the water, Phoebe Wood shares her best 30-minute Indian recipes for curry in a hurry. You won’t need to wait very long to have homecooked chicken Tikka Masala or a spiced red lentil and prawn curry on the table.

Head further west to Portugal with Matt Preston’s favourite dishes from the Iberian Peninsula. In place of Portuguese chicken there’s chicken tariq, made from harissa-spiced thighs with curdled yoghurt. And who could forget the national dessert, pasteis de mafalda, otherwise known as Portuguese custard tarts.

Channel happy memories spent in Switzerland with Ellie and Sam Studd’s recipe for fondue. The Studd siblings share all their favourite Alpine fromage so you can have your own melting moment at home.

Still working on that sourdough? Take your baking skills to the next level with Regula Ysewijn’s great British desserts. Trust us, they’re a lot more rewarding. From Banbury apple pie to a Bakewell tart, we make sure you’ve always got a good pud to finish the meal.

While flights may be grounded, we’ve decided to persevere with our travel section, both to support the industry, to dream, and to hope for the time we can all explore the world freely again.

Peter Gilmore takes us on a trip to Seoul, where the culinary maestro shares his favourite Korean ingredients from organic laver to aged soy and vinegar.  If you’ve missed the sight of a beach, behold! Phoebe Wood journeys to pre-pandemic Santa Monica, where the crashing blue waves are only outdone by the city’s vibrant dining scene.

Explore the lot in our June issue, out now.