Around the world in 154 pages – in our June issue, delicious. goes global, with more than 65 of the world’s best dishes from all over.

Kirsty Chiaplias of Melbourne’s Babajan looks at June’s in-season ingredients and transforms humble produce into bold, inventive dishes that fuse Turkish and Greek, with creations such as silverbeet borek with feta and a Persian love cake with quinces.

Resident drinks guru Mike Bennie looks beyond the usual suspects and offers up tipples to pair with Indian favours, while national reviewer Anthony Huckstep visits Joy – a micro-sized restaurant in the Fortitude Valley.

The global influence continues with MasterChef alumnus Sashi Cheliah’s saffron barley risotto, which seamlessly blends hero Indian ingredients with a classic Italian staple. Matt Preston serves up pumpkin doughnuts with a perfectly sour tamarind and chipotle ketchup, and Ellie and Sam Studd search far and wide for the world’s top cheeses.

Our pages showcase a kaleidoscope of sights, sounds and flavours thanks to style editor Kirsten Jenkins, who shares her memories and a menu following an immersive month-long trip to India, including her interpretation of the popular Bengali dessert mishti doi.

Neil Perry gets spicy with a selection of his favourite recipes that look to China, India and Mexico (say hello to slow-roasted lamb shoulder with orange and date couscous) and winter is coming (just without dragons) for Jo Barrett and Matt Stone, who maximise the goodness and flavour of cool season greens.

In entertaining, Kylie Kwong looks forward, sharing recipes inspired by her community of producers and the taste of things to come at a new, more intimate dining eatery. From scallop dumplings to stir-fried native greens, Kwong champions some of this country’s best ingredients.

We shine a light on Lebanese cuisine with an extract from John Gregory-Smith’s new book Saffron in the Souks, before we jet to New York where Sydney-born chef Dan Churchill shares his home-grown take on healthy eating.

Italy meets Asia thanks to Silvia Colloca and Marion Grasby, who share wok and pot recipes from their new YouTube series, and food director Phoebe Wood leaves us on a sweet note with coconut desserts.

A global issue wouldn’t be complete without a healthy dose of wanderlust-inspiring travel – from Morocco, where actress Madeleine West explores the bustling souks and spice-laden cuisine to the Himalayas with Firedoor chef-cum-mountaineer Lennox Hastie. To top it off, Shannon Harley kicks back in Mexico’s Cabo and delicious. travel editor Sonya Gellert visits the forward-thinking, food-driven city of Portland.

The June issue of delicious. is on sale now.