Vying for the vegos

Dinner guests opposed to meaty menus? No matter! Set a shared table with citrus salads, vego pie and snacks to sink your teeth into.

Arancini are said to have originated in Sicily and are traditionally filled with a meat ragù, tomato and mozzarella. A tasty little snack, this version does away...
“One of the fondest memories I keep in my pocket is having picnics with my mum, dad and older sister when I was around two years old. We would find a small patch...
You can use a wide range of wild, cultivated or supermarket greens in this recipe. Consider nettles, beetroot tops, turnip tops, spinach or watercress in place of...
Feast Magazine
Meaning ‘king’s cake’ in Russian, korolevsky cake was traditionally made in the imperial cities of Russia, and eaten by the aristocracy. Its impressive stature...

Retro a-go-go

Keep it kitsch or classy with these blast-from-the-past recipes. Mix vintage cocktails with the edible kind and desserts mum would be proud of.

One of my chefs came to me with an idea for falafel scotch eggs and I loved it so much it’s going on the menu. This Middle Eastern, vegetarian twist on an old English...
Created at Harry’s New York Bar and popularised at the legendary Stork Club, this drink was said to have such a kick it was like being shelled with the powerful...
Feast Magazine
This 1960s-inspired canapé is the perfect snack for cocktail hour. Combining juicy prawns with creamy cocktail sauce and the crunch of cucumber, it’s a...
Feast Magazine
According to folklore, this retro-dinner party dish is named after Arthur Wellesley, the first Duke of Wellington who fought Napoleon at the Battle of Waterloo in...
Feast Magazine
This recipe is a variation on the classic charlotte russe, created by famed French pâtissier and confectioner Marie-Antoine Carême. Instead of full cream or...
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At the Asian table

Keep the festive season fresh and interactive with snack-able Asian sides. Think tempura, tataki, well-dressed salads and fruity desserts.

For this light and zesty Japanese salad recipe, the beef is seared, sliced and then marinated. The smokey spring onion and miso give depth to the dressing, with a hint...
Perhaps the most popular of all Japanese dishes among Western people, good tempura should be crisp, light, the batter a mere wisp that covers the food. It should...
Feast Magazine
Zaru soba is a popular Japanese summer salad. The cold noodles are traditionally served in a zaru (bamboo basket). Chopsticks are used to pick up a small amount...
This Asian-inspired dessert is really easy to achieve and is full of refreshing flavours, with a hint of chilli providing a pleasant little kick.
Feast Magazine
Served raw, banana blossoms lend crunch to all sorts of South-East Asian salads, including this Thai favourite. Look for large, firm blossoms without...
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