This week with Bastille Day and France making it into the World Cup Finals for the day after, we thought we'd share a recipe with a little French behind it...read on for this delicious and simple way to cook brussels sprouts as well as the story behind the recipe.
With NAIDOC Week launching this Sunday, July 8th we thought we’d do something a little different for our recipe this week here at FoodFaith. This week, instead of just showcasing one recipe, we’re highlighting lots of amazing recipes using native Australian ingredients and Bush Tucker so you can hopefully try them all!
This flavorsome stew is an Ethiopian favourite. The recipe comes courtesy of Yodit Desta, who is well-known to Sydney-siders for her authentic and delicious Ethiopian dishes served at events, festivals and through catering.
This recipe has been submitted by Dzhan Saburi from Mt Druitt. He migrated to Australia from Afghanistan (via the Ukraine) two and a half years ago. The FoodFaith team was lucky enough to meet Dzhan and some of his classmates to taste their delicious creations in the lead up to our 'Redsicovering Your Roots Recipe Collection' for Refugee Week on June 22nd.
This recipe has been submitted by Rawan from Mt Druitt. She migrated to Australia from Syria a year ago to marry her now husband and start their lives together. The FoodFaith team was lucky enough to meet Rawan and some of her classmates to taste their delicious creations in the lead up to our 'Redsicovering Your Roots Recipe Collection' for Refugee Week on June 22nd. To find out more about the event, click here and come join us in celebrating #WithRefugees.
With World Oceans Day tomorrow, we thought we'd share the perfect Moroccan-inspired winter fish tagine that can be made with sustainably sourced fish.
This spectacular torte is from FoodFaith’s photographer, Naomi Shaw. It is inspired by a creation a friend brought along to an art retreat. This is, no doubt, a work of art! With chocolate, figs and nuts, what is there not to like?
With Buddha Day being celebrated earlier this week, the Sydney Buddhist Centre has kindly shared one of their recipes with us; a hearty winter stew, perfect for this time of year in Australia.
Sambousa or samosa is not only known in the Arabian Peninsula, but it is known in South and Central Asia, the Mediterranean, North and South Africa, and the Horn of Africa. The recipe is different in each area.
Coq Au Vin is probably one of the most famous traditional French recipes and this version by Best-selling, internationally celebrated chef Stephane Reynaud offers a simple but delicious version anyone can re-create at home.
This ‘old school’ recipe may be sweet and sugary but is so easy to prepare and in small bites, offers an easier and more creative version to the meringue or pavlova.
Grandma’s truita catalana is yet another version of tortilla, but quite a bit richer. It is not
often found on restaurant menus, as it involves a little more work, but it’s definitely worth it!
Rachel Finch and her team at BODY by Finch have worked hard to create delicious recipes that allow you to enjoy your favourites with some of the guilt removed. This is their version (which they've kindly allowed us to share here) of the classic ANZAC biscuit which is quite a bit healthier than the standard but still delicious.
The latest cookbook from the Country Women's Association of NSW (CWA) has just been released. With tried and true recipes for a perfect sausage roll snack, a succulent Greek-style roast chicken for dinner or honeycomb cheesecake slice for dessert, Everything I know about cooking I learned from the CWA is the perfect kitchen companion, in a deceptively small format. Our team made and ate the cashew brownies so try them for yourself.
Chapatis are made using a soft dough comprising Atta flour, salt and water. Atta is made from hard Gehun (Indian wheat, or durum). It is more finely ground than most western-style wholewheat flours. Traditionally, roti (and rice) are prepared without salt to provide a bland background for spiced dishes.
Originating in Bangladesh, Paratha is a traditional bread of the Indian subcontinent that can be made plain or with sweet or savoury fillings. A combination of the words Parat and Atta meaning layers of flour bread, it is served with many meals.
Pandesal is a Filipino staple made from flour, eggs, sugar, water and yeast. It is the quintessential bread roll of the Philippine cuisine and a delicious accompaniment to any meal, except dinner.
Xôi mặn is a wonderful filling dish that can be eaten at any time of the day but is most often eaten around breakfast or as a morning snack. The glutinous rice base can be topped with a range of options from savoury to sweet, however Xôi mặn refers specifically to the savoury version.
Jiu Cai Dumplings are Chinese New Year Dumplings and made to help ensure good fortune for the year ahead. They can also be a way to bring the family back together and are seen as a reunion dumpling that the family prepares together on Chinese New Year's Eve.
Whilst we showcased the Tortilla as our staple Mexican bread at the recent Breaking Bread event this recipe uses the flatbread to create a delicious meal that is easily adapted - the Quesadilla.
The traditional bread of the Indigenous Australian Aboriginal people, Bush Damper has survived generations as a staple diet for the nomadic lifestyle. Easy to make, cook and transport, damper was originally made with flour from the Lomandra Longifolia plant and cooked over an open fire. It is a dense filling bread that can be combined with both sweet and savoury meals.
Naan-Afghani is part of the everyday Afghan cuisine. Served in long oval flat loaves, it is often topped with various seeds which denote the occasion. The more expensive the seed, the more special the occasion.
Habesha Dabo is a traditional bread from Ethiopia made with barley flour. It is steamed in enset leaves (similar to banana leaves) making it moist and hearty.
This recipe is a mainstay of the Pesach (or Passover) meal on the Jewish Seder. It is one of many courses that those around the Seder table consume on one of the commemorative nights of Pesach. It is always regarded as a challenge to make a light matzo ball! Those who have experienced many Passovers will know that it is wise to stop at one with your soup as they are very filling and there is a lot of food to come.