Vegetarian: Paneer

Take a South Asian approach to vegetarian cooking and familiarise yourself with the perquisites of paneer.

Feast Magazine
Paneer is an Indian "cheese", though not what Westerners would call cheese. It is a fresh cheese and does not use a setting agent. Have you ever left fresh...
My daughter loves quinoa in salads. I'm continuously experimenting to introduce Indian food in quinoa-fied form and this one has been on rotation for a while....
Feast Magazine
While a much-loved favourite in Tibet, these dumplings are also found in Nepal, Bhutan and bordering regions of India. Although styles vary from meat to...
Here are 50 of our favourite vegetarian recipes, from pea and ricotta fritti to cauliflower cheese.

Sandwich style: Work lunch 2.0

Get back into the nine-to-five groove with a little lunchtime delight. Make your work mates jealous with sliders, sarnies and healthy wraps to boot.

Dry rubbed and slow roasted for 12 hours, pulled pork is smoky, spicy and perfectly balanced by the coleslaw. Prepare the pork ahead of time, then gently warm the...
“No food is more appropriate to take on a picnic than wraps. They keep very well, you don’t need cutlery and they can be made in endless varieties. We usually...
These are perhaps a little indulgent, but they’re a perfect way to use up any leftover prawns on Boxing Day, and a hamper of these at the beach will make the...
Feast Magazine
The bread they use is from famous Parisian boulangerie Poilâne. As a substitute, owner William Oglethorpe recommends day-old (or two-day-old) sourdough. The...
Simple but delicious! Wrapped in a sheet of newspaper, this is a popular breakfast for people on the run. Often, the Vietnamese will simply pull up with their...
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