What a year 2017 turned out to be! And we have you (our SBS Food gurus) to thank for always keeping us on our toes here at Food HQ.
Our team has loved to write them, we've loved sharing and them and we hope you enjoyed all the features, recipes and well, social media fun that we fed you through your screens. Now that we've had a chance to come to terms with 2018 and that we are no longer in holiday-mode (we're still clutching) we thought we'd take a look back at some of the featured highlights and what you, our audience, loved to read or what stories simply felt impossible not to comment on. We call this series the good, the great, the "why is this happening,", the "have you tried it yet," the can't even comprehend, the tag your friends and demand them to make (or do) for you, the restored faith in food and humanity, the mind blown gasp emoji and the sit back and simply reminisce because nostalgia gets us every time.
All valid approaches, as we highlight what you loved, loathed and laughed at, with or to; and sum up 2017 in one wild and wacky package. How many of these do you remember? Or perhaps, you never forgot...
This knife-wielding chef's sensual salting of meaty cuts has the world in a lather. Read it here.
Kettles reached boiling point
"I try to be positive and non-judgemental but I just found out Americans often microwave water instead of using a kettle..."
Probably the only time putting the kettle on has caused distress.
Food passions were reignited, so never assume...
How many of these iconic snacks would you like to make a comeback? #BringBackTheClassics
But how do you eat boiled eggs?
And the secret history of the pungent fairy pink sweets.
Then the big hitters came out to play
What if we said that you could potentially add five months to your avo's lifespan?
You've tried milk, dark, and white. Now, get ready for the newest member of the cocoa family: Ruby chocolate.
After ABC’s War on Waste, sales of reusable cups have soared - and the options are beautiful.
Breakfast trick gives new meaning to a cloudy morning.
Turns out people really wanted to grow their own in 2017.
Making cheese is one of those miracle moments. Get the pro tips on how to make one of the best, and easiest, cheeses: haloumi! #GourmetFarmer
This stringy, less salty version ups the ante.
Resourceful was the name of the game
Here's how to get clever with your coffee grinds.
One Chinese woman is taking the idea of “making your own lunch at work” to the next level. Hotpot, anyone?
Unconventional ticked all the boxes
Move over meat pie and chips, at this Melbourne v St Kilda match at the MCG, some Demons fans stole the show with their rather impressive choice in snacks.
Meet the bride that traded in blooms for doughnuts on her wedding day.
Wear and tear was in
There was an influx of people on your social timelines 'wearing' slices of watermelon - this is why.
The dress recreates Malaysia's national dish of coconut milk rice, spicy sambal, cucumber, egg, anchovies and roasted peanuts.
The Beirut Cooking Festival sent models down the catwalk in eye-catching chocolate numbers.
Everyone wanted a piece of food action
Say it aloud, people. Say it out loud.
The Origliasso twins have two words for you. Coconut bacon.
Eat sweets, repeat. This is her ultimate guide to the best desserts in New York and how to eat them all.
You could say this creative bread-lover is on a roll.
Anjali's butter chicken on The Chefs' Line - no butter, no chicken - made us here at SBS Food HQ stop in our tracks - what else has she been cooking?
Size still mattered
A classic Indian street snack gets super-sized - and a lot of bread is eaten.
Something old, something new… something incredibly large.
1500 sheets of filo later...
The annual scramble that gets eggs-tra attention.
We felt inspired (and also inadequate...)
Roll up for the world of #pieart, the latest Instagram trend where pastry is transformed into masterpieces.
This Japanese wagashi (confectionary) artist is making the centuries-old craft cool with young kids.
The Ukrainian chef has attracted half a million followers for her convention-defying pastries.
And it wouldn't be a fun food year if there wasn't an animal involved along the way...
Have you met Maro?