From the Food desk

Food

What's happening on plates locally and around the world.

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A char is born

Two decades on, Sydney's appetite for El Jannah keeps growing

It began with one charcoal chicken shop in Granville run by Lebanese immigrants. Today, demand for El Jannah is crossing state lines.

Brothy

Luo song tang: The ultimate leftover soup, whether I like it or not

Shanghai-style borscht soup for days and days.

Global feasts

This Canberra institution showcases the cuisine of migrant and refugee women

The Food Co-op Shop & Cafe in Canberra provides employment to refugees and is empowering them to tap into their culinary heritage.

A glowing wrap

How Australia made the souvlaki its own

This is how the Greek-Australian diaspora created a new genre of the beloved meat-packed wrap.

Beyond words

The importance of dishes off the restaurant menu

"According to my aunt and uncle, a cultural restaurant serving a scattergun of dishes aims to attract people who aren't from their culture." Food writer Jess Ho...

Memoir

A safe haven for my Hong Kong grandparents in early 2000s Adelaide

"Choosing the meat is always the hardest part of shopping with my grandmother. She'll do laps of the markets until she finds meat that isn't too tender, bony,...

Saka Saka

'The last continent to discover': Talking African food with chef Anto Cocagne

SBS Food talks to French-Gabonese chef Anto Cocagne, co-author of new book 'Saka Saka'.

A good wrap

The magic of banana leaf rice

Whether it's saved for weekends or special occasions, banana leaf rice has an appeal that's worth waiting for.

Time for tea

Yum cha or dim sum? There's a difference

After living in Malaysia, Korea and Australia, Natalie Liu realises that Chinese cuisine is never quite the same around the world.

Melodic meals

Musical desserts that make you sing

Some of the world’s most delightful desserts were created with a tasty melody in mind. Here are our sweet picks designed to make your taste buds dance.