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Milk chocolate cream with raspberries

A very easy dessert that is decadent and rich. Milk chocolate is a gentle and creamy match for the raspberries without overpowering them. There’s a little dark chocolate to provide a subtle hint of bitterness and a...

Italian

Chocolate meringues with vincotto strawberries

Crisp on the outside, soft and gooey on the inside, these chocolate meringues make an scrumptious yet simple dessert. You’ll only need 4 meringues for this recipe but the remainder will keep perfectly well in an...

French

Chocolate frangipane and cherry tart

Frangipane is a classic French almond-based filling used in tarts, cakes and pastries. It’s history dates to the 16th century when an Italian nobleman (the Marquis Muzio Frangipani) introduced almond-scented gloves to...

Modern Australian

Minted raspberry brownie trifles

These trifles are a complete contradiction in terms when it comes to eating them – they are rich yet refreshing, sweet yet tart, indulgent yet light – and that’s what makes them so good.

254/7 Food TV

What to watch on the new SBS Food on Channel 33

We’ve changed up the menu on SBS Food Channel 33. Ready the snacks – you’re gonna need them with this delicious line-up of food shows.

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Modern Australian
Milk chocolate cream with raspberries
Italian
Chocolate meringues with vincotto strawberries
French
Chocolate frangipane and cherry tart
Modern Australian
Minted raspberry brownie trifles
14 Feb 2019 - 4:21pm
What to watch on the new SBS Food on Channel 33
Greek
Strawberry spoon sweet (gliko tou koutaliou me fraoula)

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Our picks on SBS Food CH 33

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254/7 Food TV

What to watch on the new SBS Food on Channel 33

We’ve changed up the menu on SBS Food Channel 33. Ready the snacks – you’re gonna need them with this delicious line-up of food shows.

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How to make a better-for-you brownie

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Meet the cafe that donates 100 per cent of its profits to charity

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Eveleigh, NSW

This year’s Carriageworks Summer Night Market has an important message for Australian chefs

Yuin man, Dwayne Bannon-Harrison, with Kylie Kwong are helping to spread an important message to Australian chefs about using Indigenous-owned ingredients.