Editor's Note

In this issue, we are lucky enough to sample dishes by SBS’s Italian Food Safari co-host, Guy Grossi, and discover how he’s giving Italian cuisine a Melbourne twist. A trip to New Delhi uncovers the vast array of street food on offer, while the SBS documentary season inspires a New York deli menu. We also learn about Moroccan classics and reveal recipes using freekeh – an ancient, wheat-based grain. We also join a Serbian Orthodox family in Sydney to celebrate their Saint Day and share a feast of authentic Serbian dishes.

Alix Davis

Bring the world to your kitchen

Features in this issue

In the kitchen: Moroccan

With its beautifully balanced flavours, delicate aromas and wonderful textures, moroccan food has wide appeal. Here, we share two iconic dishes from this moorish...

From the farm: Spring

Spring is in full swing at Puggle Farm and between feeding the chickens, picking asparagus and collecting honey, Matthew Evans whips up quick, easy dishes to keep...
This recipe for Malaysian curry laksa paste is simple to put together. Once it's done, it very easy to make the authentic laksa soup, too, starring prawns, fish...

At the table: Slow food

From its succulent breast to its livers and feet, this versatile bird is devoured down to its bones across the globe. Enjoy it roasted, deep-fried, poached,...
The selection of documentaries airing on SBS this month will have you in a New York state of mind. Pair them with some NYC "deli-cacies" and everyone will want...

Relish

Peanuts are a key ingredient in Sudanese cuisine and are often used to add flavour and texture. This beef stew can be served with couscous or sorghum, a Sudanese...

Cumquat-scented trifle

This trifle is layered like a tiramisu, with a cumquat-scented ricotta replacing the cream component.  
Making thin filo pastry for Serbian pita requires patience, practice and a clean bed sheet! If it seems too daunting a task, substitute with refrigerated filo...
Sudanese communities prepare this dish as a group, which makes the process far quicker, less labour intensive and, with banter and gossip, lots of fun as well....
This dish comes from Southern Italy and celebrates the slow food movement found there. Similar to a Christmas mince pie in both flavour and tradition, this...
The highly spiced pastilla, thought to be an Andalusian recipe brought to Morocco by the Moors, is now considered a classic dish and is often served on special...