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Bring the world to your kitchen with SBS Food. We have recipes and dinner ideas from more than 100 cuisines, plus how to articles, step-by-step video tutorials and blogs.

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Every year, my aunt holidays in Lampedusa, an islet just south of Sicily. And every year, she brings back local delicacies, such as fennel liqueur and fresh capers. My favourite gift is always pistachios. The green and purple gems sparkle in your hands, and the real fresh Bronte pistachios have an…

29 Jan 2018Recipes

One of the biggest stars of Friday night dinner in my house is definitely the Matbucha. My mama makes this tomato and pepper mezze especially for Friday, and by 5pm (after 2–3 hours of cooking) the whole house is filled with an intoxicating peppery-garlicky smell. I wait until my mama is off-guard…

08 Nov 2016Recipes

Cooking [this] took us back to Saigon, to my grandparents village, to sitting down and eating with my family and extended family.

19 Jun 2020Recipes

I am a huge fan of a baked egg dish. This one uses the flavour of capsicum with the glorious smoky paprika aroma of good dried chorizo. (Also try Matthew Evans' fresh chorizo with fried potato.)

03 Jul 2017Recipes

From beginner to chef (and everyone in between) we have hundreds of recipes to suit every cook.

The day on Franco’s sheep farm, which culminated in this magnificent spread, pushed me – a spoilt city boy inside and out – almost over my limit. It started off with sheep sheering, which left my hands smelling of live cattle for days plus a few miserable sheep scarred for life, went on to a lung…

25 Jun 2015Recipes

My perpetually young-at-heart great auntie Krysia was my grandma Halinka’s younger sister, who lived in Olsztyn, not too far from the magical, meandering lake district called Mazury. She’s been making this potato pie for years, therefore the quantities and instructions she gave to me were ‘lots of…

25 Jun 2018Recipes

At a farmers’ market recently, I was so saddened to see person after person having their carrot tops removed and discarded. It inspired me to start digging around for ways to use them. Pesto is just one way and I can guarantee you will never throw those tops away again. Although the recipe is…

29 Jan 2018Recipes

This has to be my favourite dish, as it’s so reminiscent of my childhood. Historically meat ragù was slow-cooked in terracotta pots for up to 12 hours, which may seem absurd, but believe me the taste was amazing.

24 Jul 2024Recipes