• Delightfully succulent, beef brisket will blow your mind! (Dean Cambray)Source: Dean Cambray
What a week in food. Stay in the loop this weekend with sweet milk caramel, melting brisket and a side of bananas. Here are the top headlines… #WeekendBinge
Camellia Ling Aebischer

11 Oct 2019 - 5:29 PM  UPDATED 11 Oct 2019 - 5:40 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.


Dulce de leche: the sweet, sticky spread you think you know

You may know dulce de leche made from simmering a can of condensed milk, but this cheat's version is a far cry from the real deal, which is a silkier, darker and beguilingly complex. It explains why dulce de leche, Spanish for 'sweetness of milk', is often described as 'magical' and 'mystical' among its loyal fans and sparks fierce debates about whose version is best.

The real deal.


How top chefs take care of their mental health

The Korean hotdogs covered in chips and ramen noodles

Does pineapple belong on an Aussie burger?



Why a true Somali meal isn't complete without bananas

When you get to this small restaurant in the Melbourne suburb of Flemington, you'll notice a bunch of bananas on every table. The owner of New Somali Kitchen, Abdo Sean, says you're welcome to have the banana whenever you want, but you're meant to eat the fruit together with your meal.

The combo platter gives you a bit of everything: rice, slow-cooked lamb, sambusa, vegetables, bajeya, chilli sauce and a dessert.


A taste of holistic chocolate coming soon at Meltdown Artisan

How to eat like you're on the Greek island where 'people forget to die'



BBQ Crawl

Canadian BBQ Pitmaster and BBQ Champion Danielle Dimovski, aka Diva Q, travels to compete on the American South's BBQ competition circuit and in between competitions visits various BBQ Joints.


Tender brisket recipes that will fall off your fork

Um, yes please.



This mouth-watering lechon being grilled:

What in the world?!

Last week: A savoury Armenian yoghurt, mint and barley soup called spas. 

Yoghurt, mint and barley soup (spas)

An Armenian classic, this is eaten hot in winter and chilled in summer – the egg prevents the yoghurt curdling. Farro can be used instead of the barley and you can add chopped coriander or parsley at the end for extra herbal zing.

Now, the sad part. That's it for Weekend Binge! Thanks to all who clicked through and came along for the journey.

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