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River Cottage Australia

Paul West isn't a farmer. But he's about to become one. Weeknights 6pm.

Food lovers, rejoice! River Cottage Australia is now on SBS. Paul West, the chef turned farmer, tells how he came to set up in "one of the most underrated places in...

WIN River Cottage cookbooks

To celebrate River Cottage Australia's arrival on SBS, we're giving you the chance to win a collection of five great cookbooks from Paul West and Hugh-Fearnley...
Set in the stunning NSW costal region of Central Tilba, the series gives a uniquely Australian twist to the British hit show, as a rundown property is transformed...
This is my interpretation of the iconic Spanish dish, paella. The oil from the chorizo imparts a delicious flavour.
All you need is some sunlight, patience and know-how. Backyard optional.

Brand-new series

Venture with us to Tassie, as Matthew Evans graduates from novice farmer to restaurateur. Gourmet Farmer starts 8pm Thursday Aug 3 on SBS.

Change is afoot on Fat Pig Farm. The architects have been called in, a business plan formed and Matthew Evans is about to go full circle – from reviewing restaurants...
Ice-cream, lemon curd and making your own cheese - our Gourmet Farmer Matthew Evans shares his top tips on how to dairy like a pro at home. Get churning!

Make jam, be happy

After immersing himself in the world of preserves for his book Not Just Jam, Matthew Evans ponders why making jams and pickles is a sign of a life well lived –...
From food vices to home truths, here's what you might not know about the farmer that has our brains and buds buzzing. #GourmetFarmer
Fresh horseradish lifts this soup from the very good to the sublime. In its absence you could use a top-notch bottled version.
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Food Network

The latest from Australia's first and only free-to-air 24/7 food channel.

Even Duff Goldman would want in on these.

Born to Cook: Jack Stein Down Under

The charming British chef has taken charge of the nine restaurants under the Stein umbrella of his celebrity father Rick. Join him on countless Aussie adventures!
Fudgy, airy, with a delicate crust, there's a world of difference between an 'OMG!' and a 'meh' brownie. Let us explain.
You don't have to be fluent in French to make these fuss-free classics. They're big on flavour - not so much on labour.
Uneven cookies, domed cake tops and meringue failure will soon be history.