Big hair, sequin leotards, lurex onesies, Viking metal and Bubblegum Eurodance anthems: Eurovision never ceases to impress—and watching it deserves a party food lineup to match!
3 May 2021 - 1:24 PM  UPDATED 4 May 2022 - 11:28 AM

The Eurovision Song Contest is back in 2022, held in Turin, Italy! Tune into the Australian exclusive primetime broadcast on SBS and SBS On Demand on 13, 14 and 15 May. For all the details visit, and join the conversation using #SBSEurovision


Azerbaijan (2011)

1. Azerbaijani herb-filled ‘pancakes’ (goyarti gutabi)

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)

2. Swedish sandwich cake (Smörgåstårta)

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. 

Denmark (2013)

4. Open rye sandwiches

Like these open rye chicken salad sandwiches, Danish singer, Emmelie de Forest, opened her heart to bear it all with her hit, “Only Teardrops”. 

The perfect use for leftover chicken, this salad is simple and makes a great side.

Austria (2014)

5. Austrian pasta with caramelised cabbage (Krautfleckerl)

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. 

Ukraine (2016)

6. Stuffed Ukrainian pasta (varenyky)

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. 

Portugal (2017)

7. Charcoal chicken with piri piri oil (frango assado con piri piri)

"Amar pelos dois" by Salvador Sobral is a 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. 

Plus dessert
Portuguese custard tarts (pastéis de nata)

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.

Israel (2018)

8. Jam-filled sufganiyot

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! 

Jam-filled sufganiyot (doughnut) traditionally eaten at Hanukkah.

Netherlands (2019)

9. Small cheese croquettes

No Dutch party would be complete without small Dutch hot dogs or croquettes, buttery filled eggs or delicate eel toasts. Consider this a snacking 'Arcade' for the taking.



2020 was a gap in regular programming, but then it was Italy in 2021.


10. Fennel grissini sticks

Grissini are traditional Italian breadsticks that consist of crispy, thin, dry bread that can be matched with rosemary, sesame seeds, onions, or Parmesan cheese. Here we're entertaining with a fennel and sea salt version. BYO cheese and wine.

The Land of Grissini.

Something sweet?
Tiramisu handpies

My mum, Debs, is a born entertainer. Growing up, our house was always the house to drop into just to say ‘Hi’, and the house for fantastic dinner parties. I loved knowing it was a dinner party night and loved all the ‘special’ food that would appear. I wanted to know the types of cheese my mum had bought for the cheese plates, I wanted to know what she was cooking for the main course, and I desperately wanted to be involved in the dessertmaking. I always remember the excitement of a tiramisu. My job was to soak the Italian biscuits in the coffee and liqueur, just enough so they weren’t dry but not too much that they completely fell apart in my hands. I took this job very seriously and have loved this dessert ever since.

European winners
Swedish meatballs in cream sauce (köttbullar med gräddsås)

“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

Yoghurt and herb soup (dovga)

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.

Potato and pork dumplings (Hascheeknödel)

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.

Large steamed meat and cabbage dumplings (pouzy)

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.

Schnitzel with mashed potatoes and red cabbage

Germans love their schnitzel. It's served year round and tastes just as delicious in a beer garden on a balmy summer’s night as in a snowed-in cosy cottage up in the Alps. Best of all, you can eat it cold the next day too.