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River Cottage Australia

Paul West isn't a farmer. But he's about to become one. Weeknights 6pm.

Food lovers, rejoice! River Cottage Australia is now on SBS. Paul West, the chef turned farmer, tells how he came to set up in "one of the most underrated places in...

Digger's Diary: A day in the life

The star of River Cottage Australia wants you to know it's hard work being in charge of a farm.
Set in the stunning NSW costal region of Central Tilba, the series gives a uniquely Australian twist to the British hit show, as a rundown property is transformed...
Lift your eggs game with these rich and warming bakes - best mopped up with crunchy bread.

WIN River Cottage cookbooks

To celebrate River Cottage Australia's arrival on SBS, we're giving you the chance to win a collection of five great cookbooks from Paul West and Hugh-Fearnley...

Taste le Tour 2017

Not gonna lie. We're watching le Tour for the scenery and Gabriel Gaté.

After 46 years of cooking, Gabriel Gaté still walks the walk and talks the sweet talk. #TasteLeTour
This baker is preserving France's strict bread laws, four ingredients at a time.
French chef, Gabriel Gaté, is back to present his delicious serve of Taste le Tour, a gastronomic journey that follows the route of the 21 stages of the epic Tour...
What kind of cheese-level is your relationship at? Take the test to find out!
You don't have to be fluent in French to make these fuss-free classics. They're big on flavour - not so much on labour.
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Food Network

The latest from Australia's first and only free-to-air 24/7 food channel.

Even Duff Goldman would want in on these.

Born to Cook: Jack Stein Down Under

The charming British chef has taken charge of the nine restaurants under the Stein umbrella of his celebrity father Rick. Join him on countless Aussie adventures!
Fudgy, airy, with a delicate crust, there's a world of difference between an 'OMG!' and a 'meh' brownie. Let us explain.
You don't have to be fluent in French to make these fuss-free classics. They're big on flavour - not so much on labour.
Uneven cookies, domed cake tops and meringue failure will soon be history.