Editor's Note

When we put our heads together for this year’s ‘make it from scratch’ issue, we knew we really wanted a supermarket chocolate bar in there. When the food team first presented me with the finished bar, I thought it was too big and that no-one would be able to eat it. Well, I proved myself wrong and managed to demolish the whole thing in a disturbingly short space of time. And I’m delighted to say that everything else we made from scratch in this issue is just as delicious.

Making things from scratch is a way of life in Mexico, a country our deputy editor Lara Picone visited recently. It was a food-based itinerary (the best kind as far as we’re concerned) and Lara was introduced to some dishes and flavours that were thrillingly new to her.

Have you been to Perth lately? We enlisted local food blogger Mei Leong to take us on a tour of what the golden West has to offer – it’s a lot more than sundowners on the beach! Join her delicious city eats guide and read her insider’s tips.

Where have you travelled – and eaten – recently? We’d love to hear about it via Facebook, Twitter or Instagram.

Happy feasting!

Alix Davis


Feast Magazine

From our pages to your iPad

Stay up to date from anywhere around the world with Feast for iPad
Feast Magazine

Sandor Katz Q&A

He may look like a woodwork teacher from the 1970s, but culture junkie and ferment author Sandor Katz (AKA Sandorkraut) has sparked one of the hottest food trends...
Feast Magazine

This month in SBS Feast magazine!

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

The Breakdown

We break down the elements of Thai favourite "boat noodles".
Feast Magazine
Never miss an opportunity to put the world on your plate with a subscription to SBS Feast magazine. Available in print, as an iPad app and on Zinio, you can enjoy...
Feast Magazine
Follow Feast magazine on Instagram, Facebook and Twitter for daily recipe ideas as well as the latest news and updates from Feast HQ.
Feast magazine on iPad

Subscribe to SBS Feast magazine on your iPad for just $28 for 6 issues or $49 for 1 year!


Feast Magazine
Mhancha, a traditional Moroccan pastry filled with almonds and perfumed with orange-blossom water, is the perfect way to finish off your Moroccan banquet....
Feast Magazine
These iceblocks are a sweet, sour and spicy Mexican sweet made using just three ingredients. You will need 6 iceblock moulds and sticks.
Feast Magazine
Mohinga (fish noodle soup) may be the national dish in Myanmar, but the comforting ohn-no khaut swe is just as loved. Its name, translating to "coconut milk...
Feast Magazine
Gochujang is a spicy Korean condiment, also known as hot pepper paste. It is used in a wide range of Korean dishes, from bibimbap to tteokbokki to fried chicken!...
Feast Magazine
Often, the best stir-fries are the simplest ones, with just a few well-balanced flavours. Try making your own hoisin, as we have done here, or use store-bought...
Feast Magazine
A simple dish inspired by the fantastic variety of foods available at the Adelaide Central Markets. This omelette is packed with texture and spice and is great...
Visit the SBS Feast magazine Facebook page for delicious recipes, exciting food destinations and a whole community of food-lovers.
Join the conversation with Feast on Facebook