• Grilled chilli mango (Lee Chan's World Food Tour)Source: Lee Chan's World Food Tour
What a week in food. Stay in the loop this weekend with deep-fried banh mi, Japan's 'superdrink' and grilled chilli mango. Here are the top headlines… #WeekendBinge
Camellia Ling Aebischer

20 Sep 2019 - 6:51 PM  UPDATED 4 Oct 2019 - 4:05 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 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.


Diabetes took my love of food away, but going vegan brought it back

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."

When Lucas Verhelst became a vegan in 2015, he learned to love food again.


Uncovering Japan's ancient fermented 'superdrink'

There's more to flan than the French kind



This Sydney eatery serves deep-fried Vegemite-cheese banh mi and Vietnamese pizza

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.

Bau Truong serves deep-fried Vegemite banh mi and Vietnamese pizza.


Meet the chefs who'll inspire you to try Nyonya 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.



Grilled chilli mango

It's hard to describe how good this dish is without using swear words. Welcome to a whole new world of mango!

Grilled chilli mango


11 irresistible reasons to eat an eggplant

Chocolate and red bean dorayaki



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.

Rye crispbread

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.

Episode guide | Ainsley's Australian Market Menu
Ainsley’s Australian Market Menu sees Ainsley Harriott traversing Australia on a fun-filled food adventure through some of Australia’s most diverse and colourful produce markets.
Why the humble apple could be the new fruity probiotic
We always knew that apples tasted good and were good for you. But now international research shows that apples are laden with bacteria that could benefit our guts.
Fat Pig Farm at home: Three courses for spring
Become chef Matthew Evans for a night with three courses from his personal recipe archive.
The stirring story of how rich, sweet palm sugar is made
From golden to dark and smoky, meet the sugar that’s the secret to so many southeast Asian sweets.
A beginner’s guide to cooking with food scraps
To some, food scraps are garbage. To others, they’re a culinary opportunity. Here’s how to make the most of often-discarded produce.
How the world eats snails
Simmered in broth in Morocco, baked with garlic butter in France or grilled with lemongrass and chilli in Vietnam - there are many ways with snails.