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Young coconut jelly and burnt mango cream with pandanus macaroons
Young coconut jelly and burnt mango cream with pandanus macaroons

PHOTOGRAPH CHRIS CHEN

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Longrain recipes

It's been 10 years since Longrain introduced us to big Thai flavours and funky cocktails. Martin Boetz and Sam Christie share a vibrant feast showcasing their banquet-style dining which has become the new benchmark for modern Asian cool.

The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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