Blogs

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Ever wondered what it’d be like to leave a cushy city job and set up a small farm without any experience of rural life? Join Matthew Evans as he adjusts from being a restaurant critic to learning exactly where his food is coming from, on a farmlet in Tasmania’s beautiful Huon Valley.

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A blog about what the world eats, when and where it eats it, and why it matters to us all. Only much less ambitious than that sounds and with more excruciating puns.

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Every two weeks, we’ll be cooking a dish from the current issue of Feast magazine and posting a photo of what we made, along with our comments and feedback from family and friends. We’d love you to join us – post your comments and questions, and let us know what you think.

James Squire
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Featured Food & Recipes

Hot Tips

Preserving

Vinegar is one of the main preservatives used in Filipino cooking and therefore dishes cooked adobo or sinigang-style preserve well due to the effect of vinegar. Both these dishes will keep for several days in the fridge and are often made in large batches, then reheated.

Glossary

Sambhar Powder

A South Indian spice mix used to flavour sambhar, a kind of dhal or lentil soup served traditionally as a side dish with dosai or other South Indian snacks.

 
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