Mardi Gras

Embrace the party spirit with playful snacks. Think bratwurst, meatballs and fig fritole. Mardi Gras airs Sunday on SBS ONE.

Thinking party? Let chef Geert Elzinga from restaurant Essen in Sydney show you how the Dutch celebrate. No Dutch party would be complete without small Dutch hot dogs...
Feast Magazine
Although an appliance called a Krusty Korn Dog Baker hit the market in the 1920s, the exact details of the corn dog’s origins remain unclear. What is known is...
Feast Magazine
Bring on the steins for these bratwurst hotdogs sandwiched in chewy pretzel-style rolls with our cheat's sauerkraut.
The Milanese poet Giovanni Raiberti called Milano "the capital of meatballs". Anything left over from a previous meal can go into a polpetta or polpettina. It’s a...
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...

In season: Lettuce

Braised baby gem, just-charred cos and stir-fried iceberg. Let's take a closer look at the vegetable formerly known as "rabbit food".

I love this classic Chinese flavour combination; it’s light, fresh and aromatic and allows the salty sea flavour of mussels to shine through. The iceberg gets nicely...
Feast Magazine
This is one of the most well-known dishes in American culinary history. With its combination of chicken, bacon, boiled eggs, blue cheese and avocado, it’s a...
Feast Magazine
Matthew Evans’ crisp pear and walnut salad is a perfect autumnal side dish. The cold-pressed walnut oil adds an incredible flavour, but you could use another nut...
Pork belly is inexpensive, easy to cook with, and delicious. The literal translation of “Samgyupsal” is three layered meat (flesh, fat and skin), and is very...
At Berta, we use a lot of buttermilk and whey in various preparations; these by-products from making cheese and butter are very tasty and have a nice tang to them...
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