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All Food Lovers' Guide to Australia
Cuisine Category
- Brazilian (2)
- Chinese (18)
- Croatian (1)
- French (7)
- Greek (11)
- Hungarian (4)
- Indian (13)
- Indonesian (1)
- Italian (16)
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- Thai (9)
- Turkish (7)
- Vietnamese (5)
- English (2)
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- German (2)
- Iranian (5)
- Iraqi (5)
- Israeli (2)
- Modern Australian (55)
- Native Australian (7)
- Scottish (3)
- Salvadorean (1)
Food Category
Key Ingredient
- Abalone (1)
- Almond (8)
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- Apple (4)
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- Asparagus (5)
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- Chicken (19)
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- Chilli (44)
- Chocolate (3)
- Choko (1)
- Cinnamon (11)
- Clam (1)
- Clove (10)
- Coconut (11)
- Coconut Milk/Cream (10)
- Coffee (1)
- Coriander (24)
- Corn (1)
- Couscous (1)
- Crab (3)
- Cream (12)
- Cucumber (7)
- Cumin (9)
- Currants (2)
- Curry Leaf (8)
- Curry Powder (5)
- Date (2)
- Duck (4)
- Egg (33)
- Eggplant (8)
- Endive (1)
- Eschallot (2)
- Fennel (8)
- Fetta (5)
- Fig (2)
- Filo Pastry (6)
- Fish (20)
- Fish Sauce (13)
- Flour (26)
- Galangal (7)
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- Garlic (42)
- Ginger (22)
- Goat (1)
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- Honey (8)
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- Juniper Berry (5)
- Kangaroo (2)
- Lamb (14)
- Leek (5)
- Lemon (32)
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- Lettuce (6)
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- Milk (15)
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- Mustard Seed (4)
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- Pepper (5)
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- Polenta (1)
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- Pork (18)
- Potato (18)
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- Sweet Chilli Sauce (1)
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- Tamarind (5)
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- Thyme (7)
- Tofu (3)
- Tomato (32)
- Tomato Paste (7)
- Tuna (1)
- Turmeric (12)
- Vanilla (7)
- Venison (2)
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- Vermouth (1)
- Vinegar (11)
- Walnut (6)
- Water Chestnut (2)
- Watercress (1)
- Watermelon (1)
- Wine (18)
- Yoghurt (4)
- Zucchini (4)
- Zucchini Flower (1)
- Molokheya (1)
- Kale (1)
Season
Special Consideration
Welcome to the new SBS Food website! On this site you'll find information and recipes from the popular SBS series The Food Lovers' Guide to Australia.
Use the column on the left to navigate through the recipe categories or browse all recipes from the series.
You'll find sections dedicated to the superb Food Art and Occasions segments, and you can watch everything online in our video player.
Tell us what you think of the new site by emailing us here.
Episode Guide
Series 5
Series 4
Series 3
Series 2
About the Show
The Food Lovers' Guide to Australia brings to the screen the best and most exciting food this country has to offer, travelling from the farms and plantations of the outback to tropical Kakadu, sharing magnificent meals and wonderful stories, plus recipes both traditional and new.
Join Maeve O'Meara and Joanna Savill on their voyages of discovery as they plunge into Australia's hidden food worlds - the colour and spectacle of South East Asia at Lao New Year, the solemn yet joyous rituals of a Greek Easter, a three-day long ceremony at a Sikh temple. Feast on Asian greens among the bougainvilleas of a Darwin backyard, the "best lamb on the planet" on Tasmania's Bruny Island, home-cooked Turkish specialties or authentic Greek taverna fare in the middle of the desert.
The Food Lovers' Guide also celebrates the sheer artistry of food, from the craftsmanship of an Italian pastry chef to an extravagant bombe Alaska, or a luscious Peking duck! You'll be introduced to the talents of some of our most creative chefs - from Victoria's regional produce champion George Biron to Brisbane legend Timmy Kemp, plus the incredible Singapore-born Chui Lee Luk, now running one of Australia's most innovative kitchens at Claude's, in Sydney. Meet regional chefs like Willunga's Russell Jeavons or the Yarra Valley's Shane Delia, "new vegetarian" cookery writer Nadine Abensur or the happiest chef in Adelaide - Pang Ming Chui.
The Food Lovers' Guide is a glorious feast of Australian produce and a tribute to the inspiring people who grow it, cook it and share it.
Featured Recipes
Hot Tips
Best mashed potato
For the perfect mash boil or steam floury potatoes until tender. Drain and cover with a clean tea towel to dry out. Meanwhile warm cream or milk and butter gently in a small saucepan. Peel away potato skin and press through a potato mill into a clean pot. Beat in milk mixture.
Glossary
Lard
Lard is a fine white fat, which is less used these days because of its high animal-fat content. It is used particularly for slow cooking but also for deep-frying and for making pastry.
