It’s well documented that we no longer travel just to see the world’s sights, but to also taste its food. From the heady spices of Morocco to the hearty dishes of France, the globe is but one long food safari – and we want a prime seat.

But spare yourself the cost of a round-the-world ticket this month and turn instead to our annual Global Flavours issue. It’s a sojourn of flavours, countries and continents that’s sure to satisfy your wanderlust and any empty bellies for that matter.

Adam Wolfers welcomes us with a walk through Jewish cuisine from past to present. There’s the iconic matzo ball soup recipe straight from his grandmother to the multi-cultural with his roasted dusky flathead, kosher XO, and flatbread.

Our resident drinks expert Mike Bennie makes pairing easy as pie. He highlights his favourite drink couplings from whisky and dark chocolate, to the ultimate drop come pizza night. But if it’s only broth that you wish to drink tonight, turn your attention to MasterChef winner and columnist Diana Chan. Her Malaysian dish is a Penang assam laksa is as big on heat as it is on flavour.

Anthony Puharich and Colin Fassnidge take a trip to the US of A in their latest Chef and The Butcher segment. The duo embrace America’s favourite soft drink their sticky pork spare ribs glazed in Coca-Cola barbecue sauce.

Matt Preston is more a breakfast fan than barbecue nut, exploring the world’s best ways to break fast in his column. Pancakes, of course, are included, with Preston adding his own decadent twist on the stacked classic; bruléed pancakes with ruby grapefruit.

Feasting isn’t just for morning proves Tobie Puttock and business partner David Abela. The duo gather their nearest and dearest for this issue’s entertaining spread, hosting a Melbourne-based celebration that puts vegetables at centre stage. There’s a smoky romesco and piadina to start, with a strong finish in the form of a rich vegan chocolate mousse with berries and pistachio.

Spice up your life with Charlotte Binns-McDonald and Samantha Coutts’ chilli special. Their recipes dance with fire, from the seriously spicy to the downright tame. Try the mud crab curry or the Japanese egg and pork curry soup on for size.

Inspired by a memorable trip to Turkey, Andrew McConnell creates a collection of recipes that hark to the flavours of Istanbul. There’s sweet and savoury alike, from delectable syrup cake to spiced braised lamb with lemon and smoky eggplant.

Jamie Oliver bids hola to his European neighbour with a Spanish special. Nibble on moreish pisto manchego and chicken chilindron. If these dishes don’t inspire you to play a little flamenco in the background then nothing will.

Matt Preston proves that the tray bake is a global phenomenon. From a simple French cassoulet to an Indian aloo gobi, Preston proves that no matter your nationality the less dishes to wash, the better.

Skye McAlpine provides an insight into Venetian life (and of course food) with an extract from her first book A Table in Venice. The food writer and photographer focuses on feasts for the senses, from her spiced meatballs to tagliolini partnered with prawns, zucchini and saffron.

Spices may long have been deemed the land of the savoury but dessert is just as suited says Phoebe Wood. Classic desserts are injected with spices for a fresh take on the treat. Think Melopita (Greek honey and cinnamon cheesecake), Mexican chilli chocolate tart, and drunken Jamaican ginger cake.

Aside from the edible travels there’s a few physical trips within this issue. Shannon Harley takes an adventure across Botswana, Zambia and South Africa. A safari (two to be exact) ensues throughout the African wilds, culminating in a food-led exploration of booming Cape Town.

Want help from the experts when it comes to planning your next adventure abroad? Seven of our favourite food and travel experts turn tour guide for us, pointing out just where to indulge overseas. Clayton Wells takes us through his Singapore, Anthony Puharich explores Croatia’s Dalmation Coast, and Hayden Quinn leads us through charming Nantucket in the US.

If a staycation is really what’s on your mind then look no further than Sydney’s new Paramount House Hotel. The creation of café owners, it’s no surprise that the accommodation option is a haven of design and gourmet treats (elaborate mini bar included).

Last but not least, editor-in-chief Kerrie McCallum heads to New Zealand’s breathtaking Marlborough region. Jaw-dropping natural landscapes are just the beginning (rolling green hills and glittery bays included) for this is the country’s largest wine growing region, and there is more than a single drop to enjoy. All in the name of research of course.