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.
Type 1 diabetes didn't just affect Lucas Verhelst's body, it damaged his relationship with food - the substance that caused his blood sugar levels to soar. That all changed wh the 51-year-old became a vegan.
"I absolutely hated food. From 2014, all I was eating were steamed vegetables and four or five oysters a day which were very low in fat. I didn’t eat a whole lot of food outside of that because [every time I ate] my blood sugar levels would jump up too high and I had to inject insulin. My body would go into fight or flight and it became very traumatic."
The newest Bau Truong outpost at Darling Square is a fascinating collaboration between a mother schooled in traditional cooking and a son keen to push the boundaries of Vietnamese food.
Essence of India
In India, street food is a highly developed cuisine all on its own, going back hundreds of years. Samira has her own take on the shammi kabab and turns them into mini burgers in her kitchen, before traipsing all over New Delhi in her Essence of India auto rickshaw devouring the hearty Samosa.
It's hard to describe how good this dish is without using swear words. Welcome to a whole new world of mango!
This Turkish guy who usually makes humungo versions of meals making miniature versions.
What in the world?!
Last week: If you've ever been to IKEA you really should know what this one was.
These leavened flatbreads are baked in an oven unlike the uniquely Norwegian Crisp Flatbread, which is not. They are common all over the Nordic region and in many other parts of the world to which they are being exported.
Today very few people bake these kinds of breads themselves but rather buy them readymade. A meal with pickled herring that doesn’t include darkly toasted rye sourdough crispbread, good salty butter and mature cheese is for many, including myself, unthinkable.
Now, the fun part. Can you guess this dish? The answer will be revealed in next Friday’s instalment of Weekend Binge.