--- The 65th Eurovision Song Contest kicks off in Rotterdam, the Netherlands, broadcast live and in primetime exclusively on SBS and SBS On Demand from 19 to 23 May ---
The 2009 winner, "Fairytale", by Alexander Rybak was inspired by a beautiful female creature from Scandinavian folklore, who lures young men to her. This elegant cured salmon and saucy mustard is also a real temptress.
Just like the German pop song that won the 2010 Eurovision contest, "Satellite", by Lena Meyer-Landrut is about unconditional love, our love for the chewy, golden and salty German pretzel is unconditional.
The rare win by a mixed-gender duo Ell & Nikki with their hit "Running Scared" is reflected in the mixed-textured dish of goyarti gutabi: a contrast between the crisp, golden shell of a batter cooked in an iron griddle, and the soft and fresh centre of spinach, herbs and cottage cheese.
Sweden (2012, 2015)
There's only one food euphoric and heroic enough for both the 2012 winner, "Euphoria" by Loreen, and 2015 winner, "Heroes" by Måns Zelmerlöw: the sandwich cake. Your cake-for-life prayers have been answered.
Like these open rye chicken salad sandwiches, Danish singer, Emmelie de Forest, opened her heart to bear it all with her hit, “Only Teardrops”.
In 2014, Austrian singer Conchita Wurst won with her pop-gospel piece, “Rise like a Phoenix”, a song about transformation. In this classic Austrian pasta dish, cabbage undergoes a transformation when it's caramelised in a mixture of ghee and sugar, then mixed through pasta with caraway seeds, spring onions, and marjoram.
Written by a poet, the melancholy lyrics of Jamala's 2016's winner, "1944", relate to the deportation of Crimean Tatars by the Soviet Union in the 1940s, and how it affected her personally, through her grandparents. To honour this song is a recipe known to be made lovingly by grandmothers and passed down through generations.
"Amar pelos dois" by Salvador Sobral is jazz waltz, with lyrics relating to love lost and the continual pursuit to regain it. If there's one sure-fire way to win back a love, it's with fragrant and spicy piri piri chicken.
Traditionally made with a sugar syrup-based custard (such as this one), my version of these heavenly tarts use a simpler, more stable custard. It takes away the need for this extra kitchen utensil without compromising on the deliciously rich filling.
These fried doughnuts filled with your favourite jam are certainly no "Toy". And just like Netta belted during her on-stage performance, "You're divine..." and so are these. Make an extra batch because douze will not be enough!
“There’s no more identifiably Swedish dish than good old Swedish meatballs. There are a few keys to a good meatball – steam the meatballs so they are tender, fry them in brown butter, then combine them with the sauce just at the last minute. They are perfect with pickled cucumber and lingonberry jam.” Adam Liaw, Destination Flavour Scandinavia
This creamy dish combines two of the Azeris’ favourite things (soup and yoghurt), so it’s no wonder it’s considered a national dish. It is often served chilled in summer, gazpacho-style, with the tangy herbs and yoghurt providing a refreshing flavour. But in winter, it’s served piping hot, and thanks to its rich creaminess and nourishing rice, offers about as much comfort in a bowl as you could possibly wish for.
Dumplings are a typical Austrian dish. The ones filled with meat are always made with potato dough, but the exact filling depends on the region that they’re from. In upper Austria, Hascheeknödel, filled with sausage, bacon and smoked pork, are very popular. In my family, my grandmother is the master of dumplings and recently she showed me how to make the best Knödel ever.
Pouzy, a large steamed dumpling comes from the Russian Cossack community of Sydney’s Kemps Creek. Filled with a mixture of minced meats and cabbage, these dumplings are characterised by their large size and thick casings.