Curries, soups and the comfort of custard

Curries, soups and the comfort of custard - it's time to hunker down for soul food packed with flavour. Here's a little preview of the recipes in our new issue. Plus, our picks of Sydney's best new coffee shops; our guide to downtown Los Angeles; Matt Moran is in Brisbane for our next Gourmet Institute; a serious cocktail not for the faint of heart; and your chance to win dinner for two at 360 Bar & Dining at Westfield Sydney, one of two $5,000 kitchen packages from Blanco, and a trip to one of six destinations from Sugars of the World. Happy eating, Anthea Loucas and the team at Gourmet Traveller

Yellow split pea and carrot dhal Paprika beef meatballs with sour cream and crisp onion Lamb curry kofte with ginger pilaf and curry-leaf oil Middle Eastern Scotch eggs with tahini yoghurt Giant meatballs stuffed with mozzarella Baked pork and veal meatball sub

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