Bakeproof

Meet our everyday baker Anneka Manning. She shares baking rituals, modern and ancient, and techniques from around the world.

Bakeproof: Lamingtons

Nothing polarises bakers (and eaters) like a lamington. Cocoa icing or chocolate ganache coating? Shredded or desiccated coconut? Cream? Jam? Then come the flavours....
These lamingtons are based on a super simple, super quick, one-bowl butter cake recipe that requires no fussing at all. It is baked in a thin layer and then cut...
Rich, decadent, indulgent and insanely large these lamingtons are perfect to serve as a dessert with fresh raspberries or to share with another chocolate lover ...
A wonderful combination of the rich, moist Latin American sponge cake soaked in ‘three milks’ and the classic Australian lamington, this version also has the...
Gluten-free cakes are sometimes hard to come by. Moist and flavoursome, these lamingtons won’t disappoint. Those with gluten or wheat intolerances and...
Each fortnight in my online column, Bakeproof, I'll be sharing baking rituals, modern and ancient, from around the world for everyday baking.
Bakeproof – SBS Food Online

The seasonal cook

Chef O Tama Carey, from Sydney's Berta restaurant shows you how to eat with the seasons, with casual modern Italian dishes for sharing.

The seasonal cook: prawns

From tiny shrimp, fried and eaten whole, to prawn sashimi, firm-fleshed and quivering, shellfish isn't to be shied away from. Chef and columnist O Tama Carey considers...
School prawns are a glorious and tasty treat – they are easy to use and don’t require any fiddly preparation as you can eat the whole thing, head and all. There...
This is a simple yet tasty pasta dish, reminiscent of those found all along the coast of Italy. The chilli gives the pasta a gentle kick and the zest freshens up...
A prawn on the barbie screams Australia. I love the flavour a slightly charred shell gives and I especially enjoy the extra flavour you get from all the goodness...
I'm particularly fond of a prawn roll, as good for lunch as it is for an easy dinner, eaten curled up on the couch in front of a fire. Personally, I don’t like...
Each month in my online column, The Seasonal Cook, I focus on my favourite fresh ingredient to cook dishes meant for sharing.
The seasonal cook – SBS Food Online

10 ways with ...

A well-stocked pantry is a good cook's artillery. Each month we feature our top 10 ideas using our favourite pantry ingredient.

10 ways with yoghurt

Yoghurt can be under-utilised in the kitchen, simply for the fact that it's perfect on its own or with a puddle of floral honey. Here, Leanne Kitchen gives us 10 fresh...

10 ways with smoked trout

Word to the wise? Always have smoked trout on hand. It'll quickly jazz up dishes for expected guests, and add its distinct, smoky, tongue-smacking flavour to...

10 ways with vincotto

Far from being a fad of the moment, vincotto is a centuries-old condiment originating from Apulia in south-eastern Italy.

10 ways with tahini

A firm fixture in Middle Eastern, Turkish, North African and Greek pantries, this sesame paste is used in both sweet and savoury dishes.

10 ways with garam masala

Garam means “heat” and masala means “spice blend”, but this versatile, aromatic mix beloved of Indian and South Asian cooks contains no chilli: the warmth comes...
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Eat well

Want the low-down on the latest health news? Our Eat well section features expert advice on what foods are best for you.

The old saying "you are what you eat" mightn't be too far from the truth. Research into the links between nutrition and mental health suggests poor diet can contribute...
The average weight has soared over the past 20 years and now, almost a quarter of the adult population is clinically obese. So what makes one person thin and...
"Blockbuster" ingredients, like the ancient spice turmeric, may contain health-promoting properties, but that doesn't mean we should be consuming large quantities...
The nation's two major supermarket chains are widely promoting messages of "healthy" living, but are current campaigns about selling more fruit and vegetables, or...
It might be second nature to reach for a jar of store-bought condiment, but the taste of homemade stuff alone is worth the prep work involved. Learn why...
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Grow your own

Make every space edible: backyard plot, balcony or windowsill. Watch our online documentary, Harvest, and build your own kitchen garden in eight weeks.

How to grow: Beetroot

Beetroot is dead easy to grow and incredibly good for you. Forget about the stuff you buy in tins. Fresh beetroot from the garden is far superior in flavour and jam...

How to grow: Brassicas

Broccoli, cauliflower and Brussels sprouts are all members of the cabbage family, often referred to as 'brassicas". These vegetables are simply delicious, and...

How to grow: Eggplant

It’s not as popular as its cousin tomato, but eggplant or aubergine has almost as many culinary uses in a range of cuisines. With its attractive glossy fruits, it...

How to grow: Citrus

Every Australian backyard needs a lemon tree, but don’t stop there. Imagine a hedge or privacy screen of all your favourite citrus; lemons, oranges, mandarins,...

Watch online: Harvest

If you’ve always dreamed of growing your own food, then check out SBS’s online program, Harvest. This series follows the development of the Bentley Community...
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Cuisine guides

All you need to know about cuisines from across the globe, from key ingredients and utensils to tips on how to recreate authentic flavours in your home.

About Lebanese food

Sahteyn is a word you will often hear in a Lebanese home; loosely translated it means “twice your health”, a form of welcome to join a family and share delicious food....

About Chinese food

While Westerners often think of Chinese food as one distinct cuisine, it is, in fact, comprised of several distinctly different regional styles of cooking.

About Portuguese food

Fire and passion are the hallmarks of Portuguese cuisine. It's all about cooking over hot coals and branding food with white-hot irons. It is an earthy peasant...

About Dutch food

Dutch cuisine is traditionally quite simple, dominated by the Netherland’s strong agricultural industries. Historically, Dutch cuisine was heavily influenced by...

About Cypriot food

For an island of just more than 1 million inhabitants, Cyprus certainly punches above its weight in terms of history, religion, culture and cuisine. According to...

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Antonio and Gennaro explore Italy’s distinct and varied terrains, and how these have shaped the produce, the people and their traditions.
Samantha Martin combines traditional Indigenous foods with modern flavours and shopping tips to reveal delicious recipes you can make at home.
Handy, straight-forward tips take you through all you need to know to enjoy the world of wine.