Editor's Note

Welcome to the first issue of Feast - the new food magazine that's about so much more than just food. Like the experience on SBS, Feast is about authenticity, exploration and passion. We love to cook, travel and share a meal with our family and friends, but most of all, we want to discover the stories behind the food: the provenance of recipes; the unique ingredients and cooking styles of cuisines; how specific food is traditionally served; and the people who create, eat and enjoy these dishes.

Alix Davis

Bring the world to your kitchen

Features in this issue

In the kitchen: Malaysian

At the table: Turkish

From the farm: Farm life

On his SBS TV show Gourmet Farmer, former chef and food critic Matthew Evans gives us a taste of his new life on a Tasmanian farm. Now you can join him here each...
We deconstruct this Italian classic that’s often subject to delicious debate.
Originating from the Andes and first cultivated some 8000 years ago, this tuber is now one of the most widely grown and consumed foods in the world. Here are just...
Each month, we draw inspiration from the SBS film season and unveil a few dishes to get you in the mood. For the Paris season, we turn to the classic French...

Relish

This Mexican chilli chocolate tart is a rich and decadent dessert. If you can’t find ancho chillies, mulato and pasilla chillies are the best substitutes. This is...
The ancho chilli, a dried poblano chilli from Puebla, is one of the most common varieties of chilli in Mexican cooking. Tamale batter is made from a corn-based...
This recipe features toor dal (yellow lentils), tomatoes, Malaysian meat curry powder and sambal oelek, a spicy paste made from chilli, shrimp paste and lemon...
A variation of roti canai, these savoury breads are filled with a spiced lamb mixture. The special ingredient, Malaysian meat curry powder, contains a variety of...
These fluffy, pastry-like breads are part of Malaysia’s unique cuisine known as mamak. Crisp, flaky and the perfect accompaniment to dhal and curry sauces, roti...
After trying different combinations of flour, Yoke has found that the combination of white spelt and white wheat, plus a small amount of kamut or semolina flour,...