Quick, healthy dinners

Give ho-hum weeknight dinners a makeover! With minimal preparation and short shopping lists, these 30-minute recipes are inspired and healthy to boot.

Using filo pastry often means using lashings of butter which, while delicious, doesn’t do much for the waistline. Yoghurt is a great alternative and not only makes the...
Arguably one of the best snacks to accompany a cold beer, okonomiyaki is a time-honoured favourite in Japan. This recipe combines prawn and pork, crispy noodles,...
Beautiful vegetarian food isn’t rocket science – it just takes some lovely produce, a few herbs and spices and a big bowl of creamy polenta. Healthy and gluten...
These bite-sized Indian-inspired samosas are a great way to use up leftover roasted turkey meat over the holiday entertaining period. You can roll them the day...
The much-maligned Brussels sprout is having a renaissance in foodie circles and for good reason – it’s simply delicious. When cooked well and properly seasoned,...

In season: Mangoes

Make the most of mango season by traversing sweet and savoury territories. Team the beloved summer fruit with citrus, chilli and fresh herbs.

This classic, much-loved Thai dessert is prepared at home and in restaurants around the country. If mangoes aren’t in season, try using sliced sugar bananas instead....
As early as the 17th century, Macassan traders from what is now Indonesia planted tamarind and mango trees along Australia’s northwest coast for use as...
Feast Magazine
Filipinos have an appetite for pork and, as such, the country has mastered the pig in every shape and form.
This dish relies on the mango being semi-ripe so as to add a little sweetness, just enough softness from its texture and a hint of sourness. The French mustard in...
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Know your gnocchi

Whether they're made from potato, ricotta or semolina, soft pillows of gnocchi are the perfect accompaniment to rich ragu and simple tomato sauce.

This is an Italian take on a classic Christmas ingredient, served with a semolina gnocchi, which can be cut out into creative shapes.
Feast Magazine
The amount of flour you’ll need in this recipe depends on the amount of moisture in your ricotta and spinach – the less moisture, the less flour you’ll need....
Three happy years of my life were spent training at the East Sydney Hotel and Restaurant Cookery School. There, I was introduced to international and, in...
There's a special place in my heart for gnocchi – done properly, it is a thing of great beauty. I prefer mine to be light pillows of goodness with enough...
Feast Magazine
This recipe from chef Stefano Manfredi matches parmesan and potato gnocchi with a rich duck ragu. This classic Italian sauce is flavoured with sage, dry white...
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