Alix Clark

Feast Editor

Alix Clark is the Editor of Feast magazine.

36blog entries

Feast Cookalong: Date and walnut cake doughnuts

Ever thought about making homemade doughnuts, but cast it aside for it all seems so hard? Wet batter, boiling oil… what could possibly go wrong? Having spent an afternoon making these date and walnut cake doughnuts, I can assure you they are...
I had all the ingredients for date and walnut cake doughnuts in the pantry, but I think you could substitute the dates and walnuts for whatever you have on hand – dried cherries with almonds; sultana and hazelnut, perhaps. Whichever combo you go...

Feast Cookalong: Glutinous rice parcels with pork

For me, this recipe – glutinous rice parcels with pork – was a case of means not quite justifying the end. Or maybe the end only just justified the means. Either way, the finished dish was delicious, but it was a bit too involved for me. Turns out...
In order to make the glutinous rice parcels with pork, there seemed to be lots of ingredients and various processes, and by the time I got to bundling lap cheung-studded rice into soaked lotus leaves, I was pretty much ready to set the whole thing...

Feast Cookalong: Char siu pork belly

I feel a little un-Australian admitting this, but here it is: I’m not a big fan of yum cha. There, I said it. Don’t get me wrong, I love the food: pillowy-soft buns stuffed with barbecue pork; gelatinous dumplings full of prawns and mushrooms; and...
I’m not a huge one for crowds, so the mayhem of a full-blown, Sunday morning yum cha extravaganza tends to fill me with fear rather than excitement. So, this month’s cover story on how to make yum cha classics at home is perfect – food I love in...

Feast Cookalong: Beef short rib and meatball soup

I recently decided it was time to move away from my comfort zone of cake baking and cook something a little meatier – literally. This Sephardic Jewish beef short rib and meatball soup seemed like the perfect dish.
Traditionally eaten on the Sabbath (day of rest), this soup was designed to be partially cooked the night before, then left to finish cooking overnight in the cooling coals of a baker’s oven. There are as many dafina (or cholent) recipes as there...

Feast cookalong: Linzer torte

Who would've thought that the Linzer torte is the oldest recorded recipe in the world? It doesn’t have the appearance, or ingredients, of a particularly aged dish, yet the first written recipe for it was found to have been written in 1653.
However, history aside, I didn’t have great hopes for this Linzer torte – it just seemed too simple to be really delicious. The short pastry is enhanced with spices and lemon zest and also contains toasted ground almonds (which I did in a frying...