• Salt and vinegar potatoes (Heidi Sze)Source: Heidi Sze
The food you need when you're a plucky survivor forced to team up after an apocalyptic extra-terrestrial strike... or just requiring fuel for binge-watching.
1 Jul 2020 - 11:52 AM  UPDATED 1 Jul 2020 - 3:13 PM

As recent events have proven, it's not just extraterrestrial life we need to watch out for. Turns out, nano-tiny viruses have always been lurking, waiting to take us down by stealth. It's very clear: we need to be prepared for anything, anytime.


As we live through unprecedented times, we've got your next binge-worthy series at the ready. With every movie or series we've cued up, you better believe there is also an array of snacks that form the perfect partnership. To. make sure your snacking game is up-to-scratch for this War of the Worlds binge-watching bonanza, let us cue up your snacking potential just in case you have to take them on the road with you to hunt down extraterrestrial life forms anytime soon...

Manakish three ways

Man'oushe (singular to the plural manakish) is a popular Levantine flatbread topped with anything from za'atar to ground meat, or Hoda's Australian take featuring Vegemite and cheese. Typically enjoyed for breakfast or lunch, they also make excellent comfort food and viewing fodder. 

Egg and bacon sambo

Eggs last for weeks if you buy them fresh enough, even longer if you get them straight from the hen. You can cure your own bacon Matthew Evans-style (if anyone is surviving an apocalypse, it's that guy), bake your own bread, and you've got yourself a bacon sarnie, no matter what's going on in the world.

Modena-style mini flatbreads (tigelle)

Just a few simple ingredients create these flatbreads, which hail from Italy’s Emilia-Romagna. Stuff the crisp, warm crusts with cheese, sliced meat or my mortadella mousse.

Overnight bread baked in a cast iron pot

For this recipe you don’t need to preheat the oven. Once you put the pot in, you turn the oven on to full heat and let the delightful smell fill your home.

Easy naan bread

These are fluffy on the inside and crisp on the outside - exactly what you want from a naan.

Japanese milk bread

This bread is Japan's own bakery creation, believed to originate in Yokohama in the early 1800s to cater to the British troops. It's soft, fluffy and creamy. 

Peanut mochi

You can make these delightfully chewy, mellow little pillows from four pantry ingredients: glutinous rice flour, sugar, roasted peanuts and peanut butter. Sure beats peanut butter on a spoon...


Loved by Italians for centuries, it often feels like a batch of biscotti lasts about a century as well. It actually keeps for up to two weeks in an airtight container on the bench - even longer if you put that airtight container in the freezer. That's assuming the entire batch isn't scoffed in one sitting, of course. Be warned: this will happen.

Rosemary, hazelnut & orange biscotti

These biscotti are perfect for dipping into your coffee. They’re really crunchy with a slightly savoury edge due to the rosemary. Biscotti require two rounds of baking, so turn off your oven while the biscuit logs cool after the first bake.

Mandarin, white chocolate and pistachio biscotti

The secret ingredient (and what makes these biscotti so special) is the dried mandarin rind powder – more intensely flavoured and with a slightly ‘roasted’ edge compared with fresh rind. I find the thin-skinned murcott mandarins are best ones to use when making it. 

Fennel seed, almond and dried fig biscotti

These are tasty little biscuits, quite crunchy, not too sweet and awash with spices. They are lovely to eat with a coffee, post dinner or with an afternoon cup of tea.

Meat scone rolls

Cured meat is an apocalypse essential and a meat scone roll is surely the best way to eat it. A light dough that's easily made with butter and UHT milk is wrapped around thick slices of always-ready-to-eat salami. Tasty, meaty, portable. 


Bushfood brittle made easy.

Crunch into bushfood brittle (pictured above), seed brittle or this luscious peanut brittle. All kinds of brittle can be made using ingredients straight from the pantry. You can freeze brittle, but it's unlikely to last that long. Just remember to give your teeth a good scrub afterwards - dental hygiene is so important, even during apocalyptic times.

Salt and vinegar potatoes

For centuries, potatoes have been keeping vast populations alive during very hard times. They keep an exceptionally long time, are extremely versatile and potato-growers would have us believe they are a 'complete food' (which is not exactly true, but close). Start your snacking with these ridiculously-good salt and vinegar potatoes, then move onto sweet potato fries, and finish with croquettes.


You can pack a kitchen-sink worth of nutrition into a bowl of granola and it's just delightful to eat any time of the day or night. Dried fruit, nuts, seeds and glorious oats - granola will probably be the only thing left standing after the alien-invasion. 

Cacao & black tahini granola

This recipe makes a big batch and it keeps very well for weeks in an airtight container – that’s if it lasts that long! 

Gluten-free bircher muesli

This bircher muesli (overnight oats) is full of amazing texture. Each seed adds its own unique character. 

Granola bars

Packed with oats, flaxseeds and chia seeds, to get the full effect of these healthy wheat-free breakfast bars, dip in chocolate. 

Buckwheat and coconut granola clusters

Sprinkle these on smoothies, yoghurt, porridge, chia puddings or just enjoy them as a snack.

Rice bars

This recipe is a favourite among ultra-marathon runners and cyclists, so no doubt it's suitable to have in your pocket when running from aliens. It's quick to make and you can pack as much nutrition in there as you like. Chocolate chips would also be rather yummy...

Apple cake

If you've ever had to clean out a child's school bag after six weeks of school holidays, you'll know that apples last a very, very long time. When all other fruits have perished, apples will still be crunchy-fresh and ready to munch - and we can all agree they are at their best when eaten in cake-form.

Spiced maple nuts and seeds

The world's gone nuts, and you're okay with that. For you, clever, resourceful you, can turn a handful of nuts into something frankly life-changing. Start with these spiced maple nuts and keep going from there:

Rosemary-spiced cashews

These aromatic and extremely more-ish nuts bring together rosemary, orange, cumin and salt in a wonderful combination. They are dead-easy to whip up and make a perfect edible gift. 

Indian spiced nuts

These nuts were a huge hit at a local school night market in Sydney; they are deliciously spicy with just the right amount of heat. So keep them in mind for your next fete or picnic.

Wasabi peanuts

Spice up standard salted nuts with this recipe for wasabi-crusted peanuts. The green shell is made with a combination of beaten eggwhites, wasabi powder and wasabi paste.

Devilled cashew nuts

This advertisement is directed at adults. James Squire encourages the responsible consumption of alcohol.

Every single hotel and every bar in the whole of Sri Lanka serves these. Peter Kuruvita says "It's always a good way to test to see how the rest of the food will be. If you have some beautiful cashew nuts and a cold beer then you'll know that the rest of the food is going to be fantastic".


White wine and olive oil crackers (taralli al vino)

Officially, taralli keeps for a couple of weeks in an airtight jar, but most Italian nonnas wouldn't bat an eyelid offering you one from a jar going back several months. Which makes taralli a particularly good snack to have around during any kind of apocalyptic disaster. If all else fails, you can lob them at the enemy like grenades.

War of the Worlds double episode will premiere at 8.30pm Thursday 9 July on SBS and will continue weekly at 9:30pm from Thursday 16 July. Episodes will be available on SBS On Demand each week on the same day as broadcast. The series will be subtitled in Simplified Chinese and Arabic for SBS On Demand, available immediately following its premiere on SBS. Watch the trailer here:

Keep calm and snack on
Rose's savoury zeppole

Rose's secret weapon in these savoury zeppole is potato, cooked and mixed in with the flour, eggs, yeast and milk. Each savoury doughnut is stuffed with an olive or anchovy before frying for an added surprise inside.

Pizza ebraica

This ancient Italian Jewish “pizza” isn’t a pizza at all, but rather a bar cookie densely studded with dried fruit and nuts.

Tamari almonds

Tamari is made like soy sauce (by fermenting soybeans), but without wheat added into the mix. The result is a bolder, stronger version of soy sauce that’s also gluten-free. 

Chickpea fritters (panelle)

Said to be a legacy of the Arabic occupancy of Sicily, panelle are still a very popular street food in Palermo.

Fig paste (pasta me syko)

This fig-leaf wrapped parcel is screaming for a cheese platter. 

Apricot slices (abrikosskiver)

These are so good that cravings for artificial sugary confections will disappear.

Welsh cakes

These are pretty much a fried scone and are packed with long-lasting dried fruits, perfect for those colder nights.