• There's a croissant in my hot chocolate! (Yasmin Newman)Source: Yasmin Newman
What a week in food. Stay in the loop this weekend with hot chocolate croissants, the authenticity debate, and when dads know best. Here are the top headlines… #WeekendBinge
Camellia Ling Aebischer

30 Aug 2019 - 10:33 AM  UPDATED 30 Aug 2019 - 10:33 AM

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 because here is your weekly serving of what to read, eat, watch and feed this week in the world of the food-obsessed. Just bring yourself.


How to tell if a restaurant really serves it ‘authentic’

In a modern, cosmopolitan world, authenticity of certain meals can be hard to define. Is a bowl of tonkotsu ramen cooked outside of Japan still authentic, or is this status only lost once it’s cooked by a non-Japanese chef? Yasmin Noone embarked upon a quest to find out how to define authenticity, with a helping hand from some authoritative food figures.

What makes the dishes on offer at one restaurant truly authentic and a meal served at another venue a culinary insult?


When fathers and grandfathers know best

Swapping beef for beans could help you live a longer life



Botanic House

Nestled in the Sydney botanical gardens is a new restaurant by Vietnamese sweetheart, Luke Nguyen. The former café has been transformed into a romantic restaurant with clean gold and pastel fittings. The menu steps away from traditional Vietnamese fare and puts native Australian produce in the mix with garnishes like fried saltbush. Nguyen tells SBS Food there may even be a fish sauce ice cream soon.

Luke Nguyen is getting creative with the menu at the Botanic House restaurant.


What Myanmar refugees think about the food in Australia



Lee Chan’s World Food Tour

Combining her passions of food and travel, well-known TV presenter and Reality TV star, Lee Chan, is eating her way around the world. With her taste buds leading the way, Lee travels to every corner of globe cooking up local favorites, modern delicacies and delicious desserts.



Pain au hot chocolat

It needs no introduction, but this hot chocolate croissant dessert combo means you can now have French breakfast for dessert. When you’re ready to eat, stir the meringue through hot chocolate and dunk away.

There's a croissant in my hot chocolate!


Crescentine (pan-cooked flatbread)

19 ways to impress hungry (and hilarious) dads



This donut coffee cup lined with chocolate spread. Would eat.


What in the world?!

Last week: Ladoo. A Pakistani sweet treat often sold in the 'sweetmeat' corner of bakeries. These are made with ground almonds, condensed milk, coconut, and milk fudge.

Badami zafran halva ladoo (ground almond and saffron balls)

You can’t escape ladoos of any kind in Pakistan, be it semolina, chickpea flour or wheat. Many bakeries in Pakistan have a mithai (sweetmeat) corner as Pakistanis and their sweet tooth wouldn’t go far without a ladoo. I love these, as they melt in your mouth.

Now, the fun part. Can you guess this dish? The answer will be revealed in next Friday’s installment of Weekend Binge.

Hint: it's not an alien.

Did you know you can make polenta from popcorn?
There are two ways to do it, one requires gadgets, the other just a sieve.
What I eat to keep up with the demands of being a professional dancer
Professional dancers have unbelievably fit bodies and appear to epitomise good health. But what do they really eat? Baden Hitchcock from Bangarra Dance Theatre shares his food secrets with SBS.
Best "wrap" album: Won-ton clan
This sleek EP takes those wonton wrappers out of the fridge and onto your plates.
9 cakes to deliver you an apple a day
When fruit meets cake batter all sorts of delicious things can happen.
This car park turned urban farm has grown 300kg of produce for people in need
Forget the assumption that cities have a lack of space available to grow fresh produce. This experimental urban farm proves that it's possible to grow masses of vegetables in a space as small as a car park.