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.
Judy Cole fled Liberia in 1993 and after nine years in a refugee camp, was settled in Tasmania in 2002. So when she received a phone call one evening in 2004 from a friend saying a new family from Liberia had just arrived, she obliged and went along to meet them.
“When the door opened and I saw my [cousin] I just started screaming and we both started crying. We couldn’t even talk we were just so happy crying.
Each mooncake is then filled with a paste. For Yong, it’s an opportunity for him to experiment with different flavours, such as black sesame egg custard, chestnut lotus seed, pandan lotus seed, and durian lotus seed. He also creates more traditional fillings such as lotus seed and salted egg yolk and red bean.
Flavour Swap at the SBS Short Film Festival
SBS is releasing a series of short films exclusively on SBS On Demand from Friday 13 September to Sunday 15. The festival will showcase 14 short films, over three days, from emerging Australian creatives. There are two heart-warming food films, Bananas and Flavour Swap, which will be aired on Friday and Sunday respectively.
14 breakfast options using things you already have? Yes please!
This big-ass burrata.
What in the world?!
Last week: A naturally-purple sweet purple potato sticky rice cake that looks like the tongue of a rugged Australian reptile.
Now, the fun part. Can you guess this dish? The answer will be revealed in next Friday’s instalment of Weekend Binge.
The perfect fridge-ends dish: when the potatoes are left overnight, they dry out, so when you fry them they take on all the flavours and become incredibly crisp.
Italian-restaurant chefs transformed the flavours of Indian Muslim spicy beef stew into a rich and elegant pasta dish. 'Capelli del prete' means priest's hat, as the pasta is folded into a shape similar to its namesake.
This multi-component dish is perfect for when you feel like getting experimental in the kitchen with flavours, and need a meal that will seriously impress.
A one-pot wonder, this key to this flavourful stew is a homemade African seasoning.