Latest Stories
Most recently published stories in Feast.
Vegan Sweet Potato and Lentil Curry
This quick and easy vegan curry is exactly what you need to cure any takeaway craving. Its thick, creamy, coconut milk based sauce surrounding tender chunks of sweet potato and plump lentils is enough to get anyone’s mouth watering; This paired with crunchy mini tortilla poppadom’s and fresh green spinach is the ultimate vegetable based combo!
By Jamie Read8 years ago in Feast
5 Reasons You Should Go (Almost) Vegetarian
I grew up in a family that doesn't believe in a meal without meat and where a breakfast isn't a breakfast without bacon. Later in life, my friend and dating circle began to include more and more vegetarians. I would talk at length with them about how and why, and was supportive of their choices, but could never fully commit myself. After all, I was raised that the finest delicacy is a perfectly cooked steak.
By Viv Westwood8 years ago in Feast
Therapies of Baking
Baking has always been somewhat therapeutic for me. Something about punching a perfectly risen bread dough or putting all your stress into whipping perfectly fluffy egg whites. Not to mention the prices at spas! My hair would be grey before I turned 25! Baking has been the cheaper and more economically friendly option. And not to mention, everyone somehow benefits from baking.
By Hailey Purdon8 years ago in Feast
Australia's Culinary Capital Turning to Native Bushfood to Diversify Menus
Melbourne is known as Australia's culinary capital to most natives and foodies around the world. Part of what makes Melbourne special is the fact that many restaurateurs take interesting chances with their food. It should be noted that 40 percent of the people in this city were born overseas, which could explain the diversity here.
By Andrea Dawson8 years ago in Feast
Meat Loaf... No Hamburger
I know when you hear meat loaf you think of a huge lump of hamburger mixed with stuff and formed into a loaf, baked and served up with probably mashed potatoes and a veggie. Well, I call this meat loaf because it is a loaf covered and stuffed with meat.
By Keri Danger8 years ago in Feast
Bacon Wrapped Turkey
In my world, bacon reigns supreme. Bacon simply makes everything better. It doesn't just enhance the flavor of absolutely everything but, when used in the correct manner, can make any meat you are cooking super tender and juicy. It only takes a few extra minutes to make a cozy little blanket to encase whatever it is you are cooking. I especially love it with turkey. No need to baste and the pop up timer included in turkeys won't be compromised.
By Phoenixx Fyre Dean8 years ago in Feast
Holiday Cookies from the "Old World"
The winter holiday season is upon us. It is a blessed and wonderful time; an extended opportunity for us to cherish the important things: family, friends, community, rampant commercialism, numerous visits to your favorite cyber store, and of course, baking cookies.
By Hans Pohai Müller8 years ago in Feast
The "Champagnes" of the Food World
Most of us are familiar with Champagne, along with other drinks like Bourbon and Scotch, whose very existence and identity is defined by geographical origins. If your sparkling wine does not come from France’s Champagne region, then it is not Champagne; it is merely sparkling wine. There’s a vast array of alcoholic beverages that are identifiable strictly by their provenance, the importance of their place of origin. But what you might not know is that the food world is very much the same. Much like alcoholic beverages, there are both international and regional legal mechanisms that have been put in place to protect the provenance of various foods. This ranges from cheeses (the kingpin of global food provenance and geography-based protections), to tea, to potatoes, and across all corners of the globe, from Roquefort-sur-Souizon, France, to Yunnan in China, to Idaho in the United States. This list is by no means exhaustive, but rather it is merely a glimpse into the extremely important role that geography and politics play in the foods we eat every day. These are some of the "Champagnes" of the food world.
By Logan Carmichael8 years ago in Feast
Lemon Curd and Raspberry Jam Stuffed Shredded Wheat Bakes
These lemon curd and raspberry jam-stuffed shredded wheat bakes (I know, it’s a mouthful) were made one day while I was messing around in the kitchen. My thought was a cornflake cake mixed with a stuffed muffin, but all I had at hand was shredded wheat!
By Jamie Read8 years ago in Feast
