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 – here’s your first weekly serving on what to read, eat, watch and feed this week in the wild and wonderful world of food. BYO plate and here are our top headlines for the week.
Read
If it’s August, it’s time for this unique Rajasthani sweet
Sometimes called ghewar or ghebar, ghevar is a Rajasthani sweet traditionally associated with the Hindu month of Shravan, which marks the beginning of monsoon: this year, it runs from July to August, but it can take place between June and September.
PLUS
This gnocchi is reuniting people with food allergies with pasta
Why khachapuri is what we're all about this winter
Eat
Introducing Melbourne to the fun of a Vietnamese beer hall
"You sit in a corner on plastic furniture and you have a beer and dry squid, and it's really cheap and affordable. I like to go to the local one were they sell shellfish, crab, hotpot and you grill food at the table. I really enjoy that, having heaps of beers and catching up with friends,” says owner-chef Jerry Mai.
PLUS:
6 times ice cream was more than milk, cream and sugar
Watch
Matthew Evans’ For the Love of Meat
Ex-chef, food critic and Gourmet Farmer Matthew Evans pulls apart Australia's love affair with meat and investigates what this carnivorous enthusiasm is doing to our health, the animals that we eat, and to the planet. He's not out to stop people eating meat. He wants to connect the average person to the animals they eat so they can better know where their meat comes from, from the paddock to the supermarket shelf, all the way to their dinner plate.
Feed
Corn pancakes with pork (cachapas con cerdo)
Feed yourself these Venezuelan corn pancakes stuffed with pork and melted cheese. It’s like a corn pancake cheese toastie taco love story. The corn cachapas is a mix of fresh and dried corn flour, like the stuff you use to make arepas. The recipe calls for sugar to amp up the sweet corn flavour, but you can omit it if you prefer a more savoury cake.
PLUS
You can make pesto with just about anything
Trending
What’s hot on the gram this week? This video of a group of ripped Italian men eating a fresh box of buffalo mozzarella at the beach. That’s what.
What in the world?
Can you guess this dish? The answer will be revealed in next Friday’s instalment of #WeekendBinge.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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