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.

Common in Middle Eastern cuisine, sumac is a purple berry with a zesty, lemony flavour. It teams beautifully with preserved lemon and fresh herbs, and lifts the humble...
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...
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,...
A common izakaya (pub) bar snack in Japan, tsukune come in all different shapes and sizes. The one common element is the sweet, sticky glaze brushed over the...
Looking for a holiday recovery recipe? Then this Mexican-inspired number is it. Nutty quinoa adds substance and it makes use of leftover roast turkey to boot.

In season: Avocado

Full of flavour and good fats, this native of Mexico and Central America is perfect for salsas, salads and dairy-free desserts.

This is an interesting and adventurous dish, which can be enjoyed as a main or side salad. Preparation here is very important because there is no cooking involved.
It’s rich, chocolately and smooth… and yet good for you in so many ways. Enjoy this mousse on its own or with berries and nuts any time of day.
It’s easy to see why salbutes are one of the most popular snacks of the Yucatan Peninsula. Crunchy fried tortilla, silky black bean puree, spicy habanero chilli...
Green goddess dressing is thought to have been created in 1923 by the chef of the Palace Hotel, San Francisco, who wanted to pay tribute to the lead actor in a...
Feast Magazine
In Jamaica, avocados (which are sometimes referred to as alligator pears) are commonly eaten with a hard, sweet bread known as bulla, as well as made into a...
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Cooking from scratch

Perfect homemade pasta, showcase your shortcrust skills and take a DIY approach to cheese. Cook from scratch and you'll never go back.

An aïoli is a good little sauce to have around and is useful for any number of food-type applications. This particular one speaks to my heart with its delightful...
Doing a big batch of pickled cherries at the end of the year is something I started doing the Christmas before Berta opened and has now become somewhat of a...
Making pasta is one of those things that sounds more complicated than it really is, and makes far more sense once you’ve watched someone do it. Do some research;...
Feast Magazine
Wholesale importers of Italian food products, cousins Stefano de Blasi and Edoardo Perlo brought their range of ingredients direct to the public in 2012 when...
Make your own tortillas and you'll be well on your way to hosting your very own Mexican feast. Here's a simple recipe that'll have you rolling and frying crisp...
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