Get cookin’

Did one of our food shows leave you with a mighty craving? Replicate Luke's coconut-braised pork ribs or Peter's pinto bean soup tonight.

In Luke Nguyen’s Vietnam, the popular chef explores the country of his heritage, cooking up an abundance of recipes from this much-loved cuisine, such as banh mi, rice...

Food Safari recipes

Maeve O'Meara visits countless cuisines, taking you into kitchens and restaurants across the nation to learn new recipes from hatted chefs and passionate home...
Renowned chef Peter Kuruvita embarks on a breathtaking journey of culinary discovery through the vibrant, mouth-watering world of Mexican cuisine.

My Family Feast recipes

My Family Feast celebrates Australia's cultural hotpot, with families from different cultural backgrounds inviting chef Sean Connolly into their homes, teaching...
Take a masterclass in Indian cookery, spiced with the colourful character of Madhur Jaffrey. Thirty years ago, the chef who introduced Indian cuisine to the West...

Host your own Mexican party

Pork rolls, lime-scented soup and bread of the dead will guarantee your fiesta gets off to a rockin' start.

T’zik is a traditional Mayan salad with shredded meat (often venison) and crunchy vegetables tossed in a bitter orange dressing. Served with fresh made corn chips and...
Originating in the city of Puebla, the cemita poblana is Mexico’s version of a schnitzel sandwich. Traditionally, the schnitzel was made from thinly sliced and...
For a hearty and tasty bean dish, it's hard to go past frijoles charros, or “cowboy’s beans”. Though the dish usually features salty pork in the form of bacon,...
Pozole is a pre-Hispanic soup traditionally made by simmering an entire pig’s head for half a day. This more achievable version is a nourishing broth brimming...
The Day of the Dead, or All Saints' Day, falls on 1 November each year. In Mexico, families pass from house to house visiting altars and friends. Integral to the...
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Bakeproof

Meet our everyday baker Anneka Manning. She'll be sharing baking rituals, modern and ancient, from around the world, from her oven to yours.

Bakeproof: Easter rituals

Meet our everyday baker Anneka Manning. Each fortnight, she'll be sharing her baking rituals, modern and ancient, and baking techniques from around the world. From her...
This traditional Easter Italian Bread hails from the Natisone Valleys north of Venice (right near the Austrian and Slovenia boarders). Brioche-like (but less rich...
Many countries have their own version of this egg-rich, cake-like bread. This simple, slightly sweet, citrus-scented Ukrainian Easter one is typically baked in...
Basically hornazo is a sausage and egg-stuffed bread – a clever, very moreish, all in one sandwich! Some variations of this bread contain morcilla (traditional...
An updated version of the traditional favourite, these hot cross buns are studded with chunks of dark chocolate and tart, dried cherries. They're simply too hard...

In season: April

Let this season's bounty inspire your kitchen moves. Our in-season recipes mean you'll never be short of fresh ideas.

Mushroom recipes

Shiitake, enoki, slippery jack, porcini and cute-as-a-buttons… we’ve got a veritable forest floor of fungi to feast on.

Sweet potato recipes

They’re not related to potatoes, but these root vegetables are almost as versatile. Slice sweet potato into chips, whip until smooth or roast until tender.

Apple recipes

Whether baked into an apple pie or spiced alongside roast pork, apple rocks both the savoury and sweet world with its tart magic. Here's our apple bonanza.

Chestnut recipes

Browse our collection of chestnut recipes, including braised cabbage and glazed chestnuts, chestnut creams with chocolate sauce, and Maltese classic sweet...

Plum recipes

When their season rolls around, don't delay in adding this gorgeously sweet stone fruit to pies, puddings and jams.
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The seasonal cook: figs

Fresh figs are happily matched with soft, creamy cheese, and are stunners when wrapped in prosciutto. Tama Carey tells us more.

The seasonal cook: Figs

If you've ever been fortunate to pluck an impeccably ripe fig from its tree, the memory has likely stayed with you. Chef and columnist O Tama Carey talks of this plump...
Fig leaves can be a little hard to come by but they are worth the hunt as, added to the gelato they give a beautiful subtle almost green-ish flavour of figs. We...
This is a very glamorous looking dish that is deceptively simple to make. Duck breasts are actually very easy to work with and they can be cooked quickly and...
This is a very fun and tasty dessert that makes use of the delicious and classic combination of fig, honey and walnut. It can be a little messy and fiddly to make...
This pizza topping uses a classic flavour combination, sweet fig balanced out with a creamy piquant blue cheese. The mascarpone and vincotto add an extra element...

Radio cooks

Enjoy traditional and contemporary dishes from cuisines around the world with this collection of Kitchen Conversations podcast recipes.

This is an exotic and salad, where Moroccan chef Hassan M'Souli introduces new produce like pomegranate molasses and bastourma.
Harissa can be used as a side dish to accompany a main meal, or mixed with olives for a spicy starter or used as a marinade for your choice of meat or fish.
This recipe for chicken wings is a favourite with chef Hassan M’Souli. He says their great taste comes from the balance of spices in the marinade. These...
Labna or labneh is a Middle Eastern staple. It’s made by removing excess whey from salted yoghurt, which results in a velvety, cream cheese-like spread with a...
Onion tart is served in the southern part of Germany at wine festivals. To achieve the perfect flavour use smoked speck, rather than bacon.

Feast on sale now

Check out the latest issue of Feast, featuring Easter breads from across the globe, and a stand-out Jewish banquet starring honey and orange chicken.

Feast Magazine
These spice-laden buns are traditionally eaten for breakfast on Good Friday and marked with a cross to represent the crucifixion of Jesus.
Feast Magazine
Used by the Ancient Greeks as a herbal remedy, nettles add an earthy flavour to this fresh and fragrant dish.
Feast Magazine
While this dish is not a feature on every Seder menu, roast chicken is much-loved Jewish comfort food. Every family has their own version, which is typically...
Feast Magazine
Banana pancakes are a hawker-food favourite that come in as many variations – from fluffy to raisin-filled – as times during the day which they are eaten.
Feast Magazine
Few Malaysian meals are complete without sambal, a broad term for a range of chilli-based condiments and sides. Sambals served with rice can also constitute a...