Johor cuisine is a robust mixture of Middle-Eastern, Asian and European flavours, a result of the state’s past as a thriving port (which still holds true to this day).

Johorean dishes like Nasi Briyani Gam and Laksa Johor are well-known and loved by foodies. The traditional recipes for such dishes, though, can be hard to find; many are handed down verbally from mother to daughter.

The October issue of Flavours.

Get it now: The October issue of Flavours.

With the recent release of Johor Palate: Tanjung Puteri Recipes, the recipes of old have been given the spotlight they deserve. Cousins Kalsom Taib and Hamidah Abdul Hamid penned the cookbook – a project that was started to educate people on the intricacies of traditional Johorean food. Next month in Flavours, learn more about the unique cuisine, plus try a selection of awesome recipes from the book.

Let’s be honest, everybody talks about eating at home all the time, but time constraints force many to opt for take-out. But what if you could enjoy great home-cooked meals and still catch that rush hour train to work?

Sisters Michelle and Melissa Pong (owners of Damansara Utama-based Fat Spoon) showcase six easy-to-make recipes that will surely sate the foodie with little time to spare. Hungry but only have 20 minutes? Why not try their Avocado on Toast with Asian Herbs and Prawns in Basil Broth? Delicious dishes need not take forever to cook.

Do you know your chef’s knife from your paring knife? What about the uses of a serrated knife? Flavours gets sharp with knives, with a listing of a few essential blades that will up any home cook’s kitchen game. And when knives turn blunt, just pop over to either one of our two featured knife sharpeners to get them kitchen-ready again.

The magazine is also giving out paring knives for new and renewing subscribers. Lucky readers also stand the chance to win either a beautiful Santoku knife or a barbecue fork and knife set, worth RM124 and RM171 respectively.

MasterChef Australia season two winner Adam Liaw has been quite the busy bee lately, with his work taking him all over the globe. Nowadays, however, he has a rambunctious little tyke tagging along most of the time.

Meet two-year-old Christopher Wren, Liaw’s little bundle of joy. When he’s not busy in front of the camera or stove, little Christopher’s antics keep the Malaysia-born, Australia-based chef on his toes. Read up on how being a father changed things for Liaw, and get cracking with a few of his recipes from his newest book, Adam Liaw’s Asian Cookery School.

Liaw’s not the only MasterChef star to be featured this October in Flavours. With the recent premiere of the inaugural season of MasterChef Asia, the spotlight is on Malaysia’s three contestants in the competition. Get to know Jasbir Kaur, Sophia Zulkifli, and Marcus Low a little better as they talk about their kitchen inspirations and dreams.

flavours publicity story october

Father and son: Christopher has got his daddy ‘rethinking’ recipes.

Then, read up on the Father of Fusion himself, chef Susur Lee on what he expects out of the contestants, and his kitchen dos and don’ts. Future participants take note!

The little slice of heaven that is Kochi, India, has a rich cultural background that would rival many multi-ethnic countries. There, the term “melting pot” sums up the beautiful land perfectly; the Arab, Portuguese, Chinese, Dutch, English and Jewish influences can still be found in its kitchen, and out of it.

If a holiday is in the works, why not consider Kochi as the destination of choice? Not convinced? You will be after reading the October travel feature in the magazine.

A 20-minute recipe of Semi-torched  Salmon with Goji Berry Relish.

Quickie: A 20-minute recipe for Semi-torched Salmon with Goji Berry Relish.

Want to know where to get the best eats in town? In the “Eating Out” section, the Flavours team samples the freshest catch at Uokatsu, contemporary Chinese dim sum at Way Modern Chinois, and Asian-European inspired dishes at The Point.

For the first time ever, the popular Scottish distiller Glenfiddich brought a piece of their fabled distillery in Dufftown, Scotland, to Carcosa Seri Negara, Kuala Lumpur, via the Valley of the Deer experience, an event that showed how the whisky company produces its world-famous spirits.

Also along for the whisky-filled ride was chef Tim Ross-Watson, who used his culinary flair to match drink and food. Turn to the “Spirits” pages of the October issue to learn more about the fabled whisky. – Justin Zack

Flavours is available at all good newsagents and bookstores nationwide. To subscribe, call 1-300-887 827 or e-mail: The magazine is published by the Star Media Group Berhad (formerly known as Star Publications (Malaysia) Bhd).