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.

Popular in Middle Eastern and North African cuisines, freekeh has a deliciously nutty flavour, with a texture similar to brown rice. Cracked freekeh cooks in half the...
With no sugar, minimal cream and quick to prepare, this is a dessert that fits the midweek mould to a tee. Get it in the freezer before you start to cook dinner...
If you’re well-organised and confident with a knife, this tasty stir-fry can be on the table in less time than it takes to order take-out. Lup cheong is a dried...
Chilaquiles are a breakfast staple across Mexico. It makes use of leftover tortillas, which are fried till crisp, then simmered in a spicy tomato salsa. It's what...
Harissa is one of Morocco’s great gifts to the culinary world. Teamed with ras el hanout, a Moroccan spice blend, you have a punchy meat rub with only two...

Ingredient 101: Lemon

The sunshine-hued citrus is packed with antioxidants and flavour. Add the versatile juice to sweet or savoury dishes, and preserve or candy the rinds!

Inspired by his love of citrus fruits, chef Hassan M’Souli shares his recipe for pan-fried snapper with a sweet and sour saffron citrus sauce. Ensure you remove all...
Everyone loves a good lemon tart. Sweet, creamy and mouth-puckering all at the same time, these lemon tarts are sure to become a favourite.
I love filo pastry. I use it to top, to wrap, to stuff and to roll, savoury or sweet. It's cheap, and you might be surprised to learn that it cooks very well on a...
Feast Magazine
While this Italian flatbread originates from Liguria, there are variations all over Italy including versions with cheese, tomato, potato and capsicum. Meyer...
Preserved lemon is a kind of pickle and Moroccan chef Hassan M'souli says it adds a "wow" factor to his dishes. Here, he divulges his family recipe, which has...
Advertisement

Mexico's Day of the Dead

Día de Muertos is a vibrant celebration of life and death. Join the fiesta this weekend with tacos, móle and a special loaf.

This strikingly colourful dish derives its red hue from the pigment of achiote seeds, also known as annatto. This earthy, complex flavour is used by the people of the...
Served all over Mexico, the michelada is a savoury beer cocktail flavoured similarly to a Virgin Mary. The recipe varies from region to region like many popular...
If I were to compare the Aztec pie with some other dish, I'd say it's like a Mexican lasagne, because the preparation is very similar, but it tastes nothing like...
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...
Quick and easy to prepare, these tacos are a classic example of modern Mexican food. Originally, a tempura-style batter was introduced to Baja Peninsula by...
Advertisement
Feast magazine on iPad
SBS SHOP

Subscribe to SBS Feast magazine on your iPad for just $28 for 6 issues or $49 for 1 year!