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Still enjoying the last vestiges of a recent mini-break to Bali, I decided to recapture the moment at home with this recipe for Indonesian satay from the Food Safari mini cookbook that comes free with this month’s copy of Feast. It had many of the hallmarks of recipes I like – meat, ingredients…

05 Sep 2013

2 min read

Best served really cold from the fridge - the cucumbers crisp up and the dill, chives and parsley incorporate with the cream and sour cream.

09 May 2021Recipes

“Chef Sharon Salloum says some of her best culinary knowledge comes from her mother, Violet, who was born in Syria. Her Lebanese dad, Michael, is the practical genius who creates cooking devices, such as the shopping trolley/fridge shelf/lawnmower barbecue, which cooks food to perfection.” Maeve…

24 Mar 2016Recipes

A classic dip that is made almost every day in most Lebanese homes. The secret is to cook the chickpeas until they’re really soft. If you can, seek out the prized nine-millimetre chickpeas grown in the Ord River region of Western Australia – they’re fabulous.

09 Nov 2021Recipes

When cucumbers and tomatoes are at their summer best, there is nothing to match this fresh-tasting Greek salad. Seek out the best feta cheese you can find for this recipe.

25 Jun 2015Recipes

In this recipe for slow-roasted lamb by Melbourne chef George Calombaris, the meat is tenderised by the yoghurt and honey and is full of classic Greek flavours. It is then cooked on the barbie to a perfect caramelised finish.

25 Jun 2015Recipes

Smoked pork belly or hock is the basis of the stock used to make this hearty soup. Celery, carrot and parsnip are also used, although any other good stock vegetables can be included. Traditionally eaten during the autumn harvest in the wine region of Germany, this soup recipe can be stretched…

25 Jun 2015Recipes

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.

05 Sep 2013

3 min read

Ying Tam, chef of Sydney's Ying's Seafood Restaurant, graciously shares his signature salt and pepper squid recipe with Food Safari's Maeve O'Meara. It makes more five-spice mix than you need, but you can store the rest in an airtight container for another day.

25 Jun 2015Recipes

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