VideoNEW
Podcasts
Blogs
Watch VideoFeast cookalong
Alix Clark
Every two weeks, we’ll be cooking a dish from the current issue of Feast magazine and posting a photo of what we made, along with our comments and feedback from family and friends. We’d love you to join us – post your comments and questions, and let us know what you think.
Alix Clark Alix Clark is the editor of SBS food magazine Feast.
Braised beef with black vinegar and mushrooms
1 CommentSometimes I like cooking recipes that take a bit more effort – like the time I threw a Valentine’s Day party and spent hours cutting out dozens of heart shapes from pita bread and baking them in the oven to create heart-shaped crackers to serve with three kinds of pink-ish dip (beetroot, taramasalata and salsa, since you asked).
Ancho chilli and date chocolate tart
Hi everyone. I hope you’re enjoying the first issue of Feast! For the second recipe in our cookalong, I decided to make the ancho chilli and date chocolate tart (on page 151) to go with Sunday night dinner at my sister’s house.
Most Popular
- Ancho chilli and date chocolate tart (7)
- Laotian pork laap salad (6)
- Lemon brûlée tart (6)
- Christine Manfield's curry leaf chicken (6)
- Beef stuffed with capsicum and blue cheese (matambre) (5)
- Malaysian curry laksa (4)
- Cuban three-milks cake and guava pastries (4)
- Kung Pao chicken (3)
- Kobeba (beef and cracked wheat slice) (3)
- 12 hour lamb with pistachio tabouleh (3)
Featured Food & Recipes
Hot Tips
Shredding Kaffir Lime Leaves
To make shredding Kaffir lime leaves easier, first roll the leaves up tightly then use a sharp knife to cut finely across the roll.
Glossary
Crouton
A small cube of bread fried with herbs and spices, then drained and cooled used as a garniture for soups and salads.
