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Radio cooks

Enjoy traditional and contemporary dishes from cuisines around the world with this collection of Kitchen Conversations podcast recipes.

This is an exotic and salad, where Moroccan chef Hassan M'Souli introduces new produce like pomegranate molasses and bastourma.
Harissa can be used as a side dish to accompany a main meal, or mixed with olives for a spicy starter or used as a marinade for your choice of meat or fish.
This recipe for chicken wings is a favourite with chef Hassan M’Souli. He says their great taste comes from the balance of spices in the marinade. These...
Labna or labneh is a Middle Eastern staple. It’s made by removing excess whey from salted yoghurt, which results in a velvety, cream cheese-like spread with a...
Onion tart is served in the southern part of Germany at wine festivals. To achieve the perfect flavour use smoked speck, rather than bacon.
You don't see many places around the world that have a 30-metre queue every morning at the bakery.”
French Food Safari – Thurs 8PM, SBS ONE
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Weekend cook: chocolate eggs are so last Easter...

Because after a box of bought chocolate eggs, there's no licking of the bowl.

The Dutch are famous for being chocolate lovers and this tart is a good example of why. Decadent, salted dark chocolate and double cream filling, and cacao-laced sweet...
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The Polish, Belorussians, Jews, even the French, have all created versions of babka. The mixture of fruit, chocolate and rum in this sweet cake is a mouth...
It was a rainy weekend away down at the beach – no walks along the coast for us, so instead we poked around in the local op shop. I found an old women’s magazine,...
Are you a chocoholic? Then this is the doughnut for you, they are chocolate heaven.
With one little mouthful you will fall in love with our wonderful bacci ice-cream balls.

Luke Nguyen's France

Here's a taste of the culinary delights on offer, from classic French recipes to Asian fusion dishes as only Luke knows how.

Luke Nguyen's France

Luke Nguyen’s passion for food leads him out of Asia and into France, the culinary wonderland that shaped his ancestral home, Vietnam, and the lives of so many in his...
Salt and pepper cuttlefish is a crowd favourite and popular at parties. It’s quite easy to do – you’ll just need to allow a few minutes to cook it fresh as your...
What a divine way to enjoy rich and creamy chévre (goat’s cheese): melted over toasted sourdough, and drizzled with honey to highlight its mild, salty flavour....
In this recipe, traditional French steak tartare, which is made with minced beef and served raw with egg yolk and seasoning, is given a Vietnamese makeover with...
Master stocks are essential for poached and braised chicken dishes of China. In this recipe, Luke uses a Bresse chicken, which is a local French breed whose...
Luke Nguyen’s France

Watch the trailer for Luke’s new show. Begins Thursday April 24, 7:30pm on SBS ONE.

Celebrate: Eurovision party

Eurovision gatherings are fast becoming the best way to take in this extravaganza of pop, dance and false eyelashes. Here's what to bring.

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This is the Dutch answer to fish and chips and is usually eaten with some boiled potatoes. For an alternative offering, we’ve stuffed these golden and crispy...
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This classic Swedish Midsummer meal features the first potatoes of the season and sometimes also includes boiled eggs.
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Cabbage rolls are a popular dish across many cultures. This Serbian version is cooked with smoked pork ribs giving the dish a wonderful aroma and depth of flavour...
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Traditional laugenbrezeln are dipped in a lye (sodium hydroxide) solution, which gives the pretzels their dark brown, smooth glaze and slight crunch. As lye is...

Celebrate: Easter

Explore Easter traditions from around the world, from Russian Orthodox and Greek festivities to Jewish Passover.

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Celebrate: Greek Easter

Succulent spit-roast lamb, an egg-cracking competition and lots of dancing... there’s much to love about the Hellenic way of honouring this holy week. We join in the...
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This Sydney Russian Orthodox family ends the 40 days of Lent with ...

Celebration: Passover

Passover typically falls in March or April and is celebrated in Israel, the US and by Jewish communities around the world.

Celebration: Easter

31 Mar, 2013Looking for recipe inspiration so you can cook up a family Easter feast? We've compiled our favourites, so pick and choose among them to create your...

Easter

Make it a long, leisurely Easter lunch of slow-cooked lamb shoulder, whole baked fish and roasted veg. Later, pass around the spice-laden hot-cross buns, baked by...

Bakeproof: Easter rituals

Meet our everyday baker Anneka Manning. She'll be sharing baking rituals, modern and ancient, from around the world, from her oven to yours.

Bakeproof: Easter rituals

Meet our everyday baker Anneka Manning. Each fortnight, she'll be sharing her baking rituals, modern and ancient, and baking techniques from around the world. From her...
This traditional Easter Italian Bread hails from the Natisone Valleys north of Venice (right near the Austrian and Slovenia boarders). Brioche-like (but less rich...
Many countries have their own version of this egg-rich, cake-like bread. This simple, slightly sweet, citrus-scented Ukrainian Easter one is typically baked in...
Basically hornazo is a sausage and egg-stuffed bread – a clever, very moreish, all in one sandwich! Some variations of this bread contain morcilla (traditional...
An updated version of the traditional favourite, these hot cross buns are studded with chunks of dark chocolate and tart, dried cherries. They're simply too hard...
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People

Share the personal, heartfelt and often funny stories of farmers, chefs, authors and passionate home cooks just like you.

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15 minutes with Madhur Jaffrey

TV chef, actor and cookbook author Madhur Jaffrey shares her thoughts on how childhood influences adult cravings, why being a perfectionist is useful for chefs, and...

10 minutes with Anneka Manning

Meet our everyday baker Anneka Manning. She'll be sharing her 25 years' baking experience in her new fortnightly online column, Bakeproof. Here she reveals why...

20 minutes with Sam Ward

New Zealand-born Sam Ward turned his curiosity of tortillas and their motherland into a full-time gig. We chat to El Público's head chef about the restaurant's...

13 minutes with Luke Burgess

Hobart's Garagistes was the first restaurant to open in Australia that had a wine list with all-natural wines. That was four years ago. Chef and co-owner Luke...

12 minutes with Louis Tikaram

Louis Tikaram, 28, is the head chef of Longrain Restaurant & Bar in Sydney. Recently, he was voted Young Chef of the Year in the Sydney Morning Herald Good Food...