Food & Wine
SBS Feast

SBS Feast

April 2015

SBS Feast celebrates the breadth of food and culture that we have in Australia. We discover the stories behind the food, families, traditions and cultures and share them with our readers, along with stunning photography and delicious recipes.

Pacific Magazines Pty Ltd
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In this issue

2 min.

As the fabulous Feast team will tell you, I’m occasionally a little late with my editor’s letter. This issue has set a new record – just after we sent this edition of Feast to print we were informed that the magazine will no longer be published and that this issue is our last. To say that we are sad is an understatement however, I’m glad that we just had enough time to thank everyone who has supported Feast since we launched with the wonderful Luke Nguyen on the cover in August 2011. In the 41 issues since then we have been thrilled to have featured Australian chefs like Luke, Neil Perry, Guy Grossi and Shane Delia and even more excited to have featured family celebrations from just a few of…

5 min.
bite-size pieces

DRIED FISH IN COLOMBO, SRI LANKA At Colombo’s Pettah Market, a seller weighs a variety of dried fish, from small anchovies and sprats to larger fish such as tuna, for customers to purchase. Sri Lankans rehydrate the fish to use in stir-fries (karawala tel daala) and simmer in spice-laced curries (waadi karawala hodda). For more scenes from Pettah Market, delicious recipes, and to read about this vibrant country, turn to page 100. COLD-DRIP IF YOU THINK THE ONLY WAY TO DRINK COFFEE IS HOT, A CUP OF THE COLD-DRIP VARIETY WILL CHANGE YOUR MIND. HERE’S THE DRILL. WHAT IS IT? Cold, filtered water is dripped slowly (one drip per second) over lightly roasted ground coffee beans for about 10 hours, resulting in a pure coffee served cold. “I’d suggest drinking it very cold, ideally over…

2 min.

Anatolia, Somer Sivrioglu & David Dale (Murdoch Books, $80) Istanbul-born, Sydney chef Somer Sivrioglu has teamed up with food scholar David Dale to produce this vibrant cookbook filled with the rich food history of Turkish cooking. From traditional Ottoman meals to modern day street food, Somer gives cooking and ingredient information along with 140 recipes, including savoury pastries like pide or lahmacun (spicy lamb pizza), as well as classic desserts. The Gourmet Farmer Goes Fishing, Matthew Evans, Nick Haddow & Ross O’Meara (Murdoch Books, $50) Our gourmet farmer Matthew Evans takes to the high seas of Tasmania along with local cheesemaker Nick Haddow and chef Ross O’Meara to celebrate our ocean and rivers. From the deep blue to the rivers and shores, Matthew, Nick and Ross offer recipes for less-popular fish species, such…

2 min.
my neighbour’s kitchen

Karbonade (SPICED PORK CHOPS WITH RED CABBAGE SLAW AND FRIED POTATOES) For me, karbonade is the ultimate traditional winter dish from my youth. You can serve it with any kind of vegetable but for the Dutch, you must include potatoes – either boiled or fried – and maybe some cabbage. When I was growing up in Holland in the 1950s, beef was expensive so my mother would use pork, which was much more common. I think the Dutch preferred to save their cows for milk, to make cheese. In the Netherlands we use all kinds of spices in our cooking. Don’t forget, it was the Dutch who brought spices back from the East! Spices are used not just in savoury dishes, but in sweets, too – like speculaas, a traditional shortbread biscuit.…

2 min.
up close and personal: anna polyviou

First things first, vanilla or chocolate? I love vanilla. I love it because it’s neutral, but then I love chocolate because it allows you to showcase a lot of skill. Also, chocolate is guaranteed to make people happy! What prompted you to start a career in the kitchen? I’m European so I grew up surrounded by food. My parents are from Cyprus so I never had the typical Australian lunch of a sandwich, or dinner with meat and veg. My mum never did that, it was always moussaka or quail or a whole fish or octopus. I never knew what a steak was, really. It was always loads of fun, so that’s how I got into cooking and eating. Eating more than anything! What skills do you need to be a great pastry chef? Desserts…

1 min.
rachel khoo's pistachio & pomegranate cake

Serves 8–10 • Prep 20 minutes • Cooking 50 minutes 150g (2/3 cup) caster sugar 150g sunflower oil 2 eggs, lightly beaten 1 tsp vanilla extract 300g natural thick yoghurt 300g (2 cups) plain flour 2 tsp baking powder 100g shelled unsalted pistachios, finely ground Yoghurt icing 250g icing sugar 50g natural yoghurt 2 pomegranates, seeds removed, juice reserved 1 Preheat oven to 160C. Grease and flour a 20cm springform pan. 2 Place caster sugar and oil in a large bowl, then using an electric mixer, whisk for 2 minutes or until sugar has dissolved. Gradually add eggs and vanilla extract. Fold in yoghurt, then sift in flour, baking powder, ½ tsp sea salt and ground pistachios and gently fold them in. 3 Spoon batter into pan. Bake for 50 minutes or until a skewer inserted into the centre of the cake comes out clean.…