Editor's Note

If meat’s on your menu this month, you’ll love our feature on meatballs – little nuggets of comfort food that can be found all over the world in sauces, soups and salads. From Spain’s beef meatballs in a spiced tomato sauce to Vietnam’s famous pork meatball salad (with caramel cooked right in!), there’s a meatball to suit every taste.


Where food comes from and how it’s treated along the way is a topic that’s receiving an increasing amount of airtime these days. For many of us, shopping at a farmers’ market is the best we can do, but Whole Larder Love’s Rohan Anderson really took matters into his own hands a few years ago when he decided to take up ethical hunting. “An ethical hunter?” he asks. “Sounds like an oxymoron, I know. Truth be told, I started to question the ethical values and unsustainable nature of factory-farmed poultry and pork.” Read more about Rohan’s hunting trip with Ross O’Meara (of Gourmet Farmer), along with some mouth-watering recipes for venison and hare.


Sweet temptations are much-loved in the Feast office and, in this issue, we have a bejewelled pomegranate cake from Rachel Khoo, whose new show Kitchen Notebook: Cosmopolitan Cook airs from April 2 on SBS ONE on Thursday nights at 7.30pm, as well as six sticky syrup recipes from around the world. 


Happy feasting.

Alix Davis


Feast Magazine
In Britain, treacle is the generic name used to describe most sugar syrups, from golden syrup to the dark and sticky black treacle, known as molasses here. The...
Feast Magazine
Ready in less than 30 minutes, this Korean sweet potato noodle dish is sure to earn you a few high fives.
Feast Magazine
Visually spectacular and wonderfully wholesome, this Israeli salad teams sweet elements, such as pomegranate and raisins, with savoury partners, like roasted...
Feast Magazine
A cultural melting pot fuelled by historical and sociological forces, Israeli cuisine draws on flavours from the Middle East, the Mediterranean, North Africa and...
Feast Magazine
This easy and ultra-delicious snack is Malta's answer to Italian bruschetta. Slices of sourdough bread are shallow-fried then topped with tomato pesto, basil,...
Feast Magazine
In Italian, this dish translates to ‘spaghetti of the prostitute’. Perhaps it’s a cultural thing, but garlic, anchovies and capers don’t seem like the most...


Feast Magazine
The Lion City has made a name for itself as a multicultural hawker food paradise. But where the best of each can be found is often hotly debated. Eat like a...
Feast Magazine

Staff meal at Hartsyard

See what the staff at Hartsyard eat before service begins.
Feast Magazine

This month in SBS Feast magazine!

Here’s a peek at what’s on our table this month.
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