• You have a short time to try this special treat. (Getty Images)Source: Getty Images
What a week in food. Stay in the loop this weekend with Rajasthani sweets, Venezuelan corn pancakes, DIY pesto and a docu-series on the Australian meat industry. Here are the top headlines… #WeekendBinge
Camellia Ling Aebischer

2 Aug 2019 - 3:51 PM  UPDATED 21 Nov 2020 - 4:29 PM

Since you’ve been so good all week, we have a few treats up our sleeves to binge on this weekend. Feel like a cooking project? You bet we’ve got the right dish. Want to venture out for a new snack? We've got your back. In need of a social clip to laugh at? Even better!

Hope you’ve got an appetite – here’s your first weekly serving on what to read, eat, watch and feed this week in the wild and wonderful world of food. BYO plate and here are our top headlines for the week.


If it’s August, it’s time for this unique Rajasthani sweet

Sometimes called ghewar or ghebar, ghevar is a Rajasthani sweet traditionally associated with the Hindu month of Shravan, which marks the beginning of monsoon: this year, it runs from July to August, but it can take place between June and September. 

You have a short time to try this special treat.


How the world eats its fries

This gnocchi is reuniting people with food allergies with pasta

Why khachapuri is what we're all about this winter


Introducing Melbourne to the fun of a Vietnamese beer hall

"You sit in a corner on plastic furniture and you have a beer and dry squid, and it's really cheap and affordable. I like to go to the local one were they sell shellfish, crab, hotpot and you grill food at the table. I really enjoy that, having heaps of beers and catching up with friends,” says owner-chef Jerry Mai.

Bia Hoi is set to open in August.


6 times ice cream was more than milk, cream and sugar


Matthew Evans’ For the Love of Meat

Ex-chef, food critic and Gourmet Farmer Matthew Evans pulls apart Australia's love affair with meat and investigates what this carnivorous enthusiasm is doing to our health, the animals that we eat, and to the planet. He's not out to stop people eating meat. He wants to connect the average person to the animals they eat so they can better know where their meat comes from, from the paddock to the supermarket shelf, all the way to their dinner plate.



Corn pancakes with pork (cachapas con cerdo)

Feed yourself these Venezuelan corn pancakes stuffed with pork and melted cheese. It’s like a corn pancake cheese toastie taco love story. The corn cachapas is a mix of fresh and dried corn flour, like the stuff you use to make arepas. The recipe calls for sugar to amp up the sweet corn flavour, but you can omit it if you prefer a more savoury cake.

Pulled pork and cheese makes a fantastic filling for these maize pancakes that hail from Venezuela and Colombia.


You can make pesto with just about anything



What’s hot on the gram this week? This video of a group of ripped Italian men eating a fresh box of buffalo mozzarella at the beach. That’s what.


What in the world?

Can you guess this dish? The answer will be revealed in next Friday’s instalment of #WeekendBinge.

Can you guess what it is? Hint: it's not tortellini.

How eating seaweed can supercharge your health and save our oceans
Here are two good reasons to eat seaweed: the supercharged sea vegetable can improve your health on so many levels. And, it may be able to help regenerate our oceans.
Five ways to naturally improve your home garden
Hannah Moloney from Good Life Permaculture shells out her tips for streamlining a veggie patch, for both rural and urban home gardeners.
This gnocchi is reuniting people with food allergies with homemade pasta
Just because you're gluten-free, doesn't mean that tasty pasta should be off the menu. Paolo Cardile from Sydney's On Ya Gnocchi shares the secrets behind his gluten-free gnocchi.
6 times ice cream was more than just milk, cream and sugar
Truffle, burnt eggplant, whale faeces? When it comes to this frozen treat, nothing is off-limits.
8 times berries were better than chocolate
Be merry with berries and embrace the season, because let’s face it, you can eat chocolate year-round.
Patatas bravas

In Spain, when you go for a drink at a bar, you get a tapa. It's a nibble to keep you going, because we have dinner quite late. This is my favourite tapa: Golden potato with a tomato, garlicky spicy sauce. Once you try this, you will never have a French fry again!

Fried cheese sticks (tequenos de queso)

Crunchy buttery pastry is filled with melting cheese...