For pure pleasure, few experiences are as satisfying as a chance to explore the world's great culinary traditions and landmarks - and here, you'll find a fabulous itinerary of foods, dishes, markets and restaurants worth travelling far and wide to savour.

This is the first volume of an annual series that celebrates the best in newly commissioned food writing. The first of its kind in Australia, this series aims to be bold and unique - and to start the conversation about food in the wider community.

There are Matt's insightful interviews with some of the world's most influential food thinkers, romps across continents in search of the world's finest salt and sugars, and more than a few insights - from the compelling to the completely bizarre.

What is a Chef's Signature Dish? It's the recipe that defines them - that tells the world about their taste, their flavour combination and their true passion. It's the heart of every chef's restaurant, their café and their home. It can come from their mother or grandmother, or come to them in the middle of the night. It's their piece de resistance, their signature. In this book Michelle Tchea captures over 80 recipes from leading chefs, all over Australia. Here are the leading restaurateurs, and best selling cookbook authors, in one tantalising volume. It includes Adam D'Slyva, Guy Grossi, Michael Moore, John McLeay, Tobie Puttock and more. Each chef explains how and why they were inspired to call this recipe their signature dish, and includes photographs for each one. An inspirational walk through the culinary greats.