Aotearoa, New Zealand, is a land of myth, created, according to Maori lore, when the Polynesian Demi-God Maui cast a fishhook crafted from an ancestor's jawbone off the canoe in which he had stowed himself away.
With this, he hauled from the ocean's depths a giant fish, which became the North Island, its mountains and rivers carved out by his brothers impatient to devour the catch. The South Island is their canoe, with secluded Rakiura, found at what feels like the end of the earth, formed from its anchor stone.
Today, with its sleeping volcanoes, mighty fjords, seemingly endless coastline and ability to make visitors feel deliciously small, New Zealand remains shrouded in a special kind of magic.
India is changing. It is an impassioned, tumultuous wonderland that embraces visitors, reveres its past, disregards the status quo and offers all who journey there an brilliant, indelible, distinctive experience.
You may wander along sacred waterways, bathe in colour, appreciate the poetry of the everyday, celebrate a southern paradise, traverse the country by train, discover enduring, ancient cultures and cities at the cutting edge, grasp the complexity of tea and tradition, calm the mind, scale peaks, experiment with spices, encounter something wild, question your boundaries, live in the moment and seek out the unexpected. This is a place of craft, civility, history, culture, grace and grandeur. You will be overcome, consumed, saturated, lost in matchless moments, and left craving more.
Our fourth issue, Crossroads, focuses on some unique and fascinating culinary traditions in Asia that have been born out the meeting of two or more cultures—from Indo Dutch cuisine to Macanese cuisine to Nonya (Peranakan) cuisine to the Hainanese-Western-Thai cuisine of Bangkok and more.
Indo Dutch Cuisine: The Fusion Cuisine You've Never Heard Of
Indo Dutch Casserole
Dry Cooked Spicy Beef
Seasoned Chicken in Coconut Milk
The Most Progressive Village in Northern Thailand
Pumpkin Soup ("Lightning Soup")
Eggs Fried with Ginger
Ground Pork Belly Stir-Fried with Flowering Onion Stalks
Jjajangmyeon: The Chinese Noodles Through Korean Eyes
In the Kitchen with Abraham Conlon
Macanese Rice Vermicelli Stir-Fry
Recipes From the Dill Test Kitchen
Hong Kong-Style Macaroni Soup with Ham
Hong Kong-Style Egg Tarts // Sweet Tart Pastry
The Cook Shops of Bangkok
Meng Lee's Spicy Beef Salad
Beef Tongue Stew, Cook Shop-Style
Stir-Fried Sirloin in Oyster Sauce Gravy
Chicken Wings in Tomato-Rice Wine Sauce
Chicken Curry with Cucumber Relish
Nonya Dried Shrimp Relish
Dried Tiger Lily Buds in Coconut Cream
Fool #7 – the political issue.
184 editorial ad-free pages. Hardcover. Thread-bound. Limited edition of 3,000 copies. Two different covers, same content. Bo or Aaron? Your choice. Or why not both?
WELCOME TO THE FOOD CIRCUS – PR, PUBLICITY AND COOKING by Lisa Abend BO & DYLAN: YOUNG, ANGRY & MAKING A CHANGE by Perm Paitayawat A BRUTAL BREAK UP, THEN HOPE by Aaron Turner FEAR OF FOOD by Joanna Blythman OSWALDO OLIVA – MEXPAT BREAKS UNWRITTEN RULES by Nicholas Gill THE AMERICAN PERSPECTIVE by Andrew Friedman SOBERING THOUGHTS – FIGHTING GLUTTONY by Marie-Claude Lortie WHY ALL THIS FUSS ABOUT WOMEN? ASK THE WOMEN by Lesley Chesterman WILL GOLDFARB – MORE THAN A DESSERT CHEF by Lotta Jörgensen SAVE THE OCEANS – STEAL THEM by Seth Macinko FOOD FACTS, SEEDS, CASU MARZU, POLISH MILK BARS, VENEZUELA and much more…
EATEN No. 3: Rare showcases the unique and the unusual from kitchens' past, from the near disappearance of a striking American pepper to the saga of the priceless pearl pickles of Australia and the origins of Belgium's best (and rarest) beef. (Summer/Autumn 2018)
Laurel Randolph _on the Fine Wines of Los Angeles
Declan Henesey_on Eating the Exotic in Victorian England
Maite Gomez-RejÌÎ_on Mexico's First Female Cookbook Author
Victoria Flexner_on Grains of Paradise in the Medieval World
Hot Chicks with Big Brains
Off you go! Monocle's annual directory of the top places to dine, sleep, shop and stretch out.
The Travel Top 50: The inns and airlines, chefs and chiefs, designers and dogs who can make everything from beach break to business dash a sunny success.
Our second issue focuses on relishes and sauces from across Asia with stories and recipes brought to you by some of the most trusted and authoritative voices in food journalism.
Recipe: Shrimp Paste Relish with Fried Mackerel and Cha-om Cakes
What are you supporting when you shop?
Our handy pocket-sized guide helps to transform the way you shop by matching your purchasing habits with your social and environmental values. The 9th edition (published Nov 2018) includes everything you need to make informed choices in the supermarket, plus new features on clothing, electronics and retail. Over 130,000 copies sold since 2008!
The Shop Ethical! pocket guide is now in its 9th edition!
When you purchase a product the money you spend endorses a company and its activities whether you are aware of it or not. The completely updated Shop Ethical! pocket guide helps to transform the way you shop by matching your purchasing habits with your social and environmental values.
What’s in this edition:
Hot Chicks with Big Brains