Jill Dupleix's Crash Hot Potatoes

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Jill Dupleix's Crash Hot Potatoes

As Jill says she is known for these potatoes and everyone will love them! Need we say more?? Except we will say that Jill’s country upbringing has informed her food choices and this is one of the ways she utilises her knowledge and passion for food. Another way is in her role as founding editor of Truth, Love & Clean Cutlery, a world-first eating guide focusing on ethics and sustainability. To find out more, read our in-depth interview with Jill here.

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Pan de Muertos - Bread of the Dead

Pan de Muertos - Bread of the Dead

Today’s recipe inspiration comes from the vibrant and sentimental holiday of El Día de los Muertos. In English: The Day of the Dead. And this week our recipe is a little different as we give you some history of the day alongside a few recipe options to try out.

Asparagus & Chicken

Asparagus & Chicken

Spring but especially October is when asparagus is in abundance here in Australis so now is the perfect time to make use of this lovely vegetable. Today, we’re sharing a recipe from one of the Towson University students who visited FoodFaith earlier in the year that not only uses asparagus and pairs it with chicken (always a good combination) but also highlights the importance of family mealtimes.

Our Top 5 Vegetarian Recipes for Meat Free Week

Our Top 5 Vegetarian Recipes for Meat Free Week

Hopefully you’ve all risen to the wonderful challenge the folks at Meat Free Week have set for us this week and that is…you guessed it, to go meat free!

Today we thought we’d highlight some of our favourite vegetarian recipes we’ve shared on the site over the last few years - which was a tough choice - but here they are in no particular order.

Pickled Onions

Pickled Onions

This pickle recipe has travelled the world. Originally hailing from eastern Europe, they are perennial favourites among Ashkenazi Jewish families in the diaspora. This recipes is from a 1950’s collection from a South African Jewish community - but they are still being made and enjoyed today. Read more about the humble pickle in this week’s latest instalment of Larder Love, Happy Pickling!


Honey Cookies from Our Big Kitchen

Honey Cookies from Our Big Kitchen

With Jewish New Year - Rosh Hashanah - coming up this weekend, it's traditional to eat and gift food that is sweet to ensure you have a sweet year ahead. One of the most common is honey so these honey biscuits from Our Big Kitchen are the perfect option to serve at the end of the meal, with tea or coffee to visitors or to bake and bag to gift to friends and family.

Sausage Gravy

Sausage Gravy

This recipe has been submitted by Kaitlyn Clark, a health student from Towson University, USA. Kaitlyn and her classmates recently came to Australia and met with the FoodFaith team before submitting recipes that had cultural and family significance to them. With this recipe coming from her father's side of the family an one they often shared as a Sunday breakfast, we thought it could be a good option for a different kind of Father's Day breakfast this weekend.

Creamy Chestnut Tiramisu from Stefano Manfredi & Chestnuts Australia

Creamy Chestnut Tiramisu from Stefano Manfredi & Chestnuts Australia

This delicious dessert recipe by Stefano Manfredi was kindly shared from Chestnuts Australia. Although we're at the end of the Australian chestnut harvest season (March to July each year), there are still some last minute chestnuts in your local stores and you can also purchase ready-to-use vacuum sealed nuts through Cheznuts or other providores too.

Polish pickled cucumbers

Polish pickled cucumbers

With this week’s launch of Larder Love, this pickle recipe will be your favourite - it features an unusual blend of spices and vegetables to create a total taste sensation. We managed to wrangle the recipe from the great grandson of the original chef. It has been a family secret for generations so we are all very lucky! Enjoy!

Strashanadi - The Next Generation

Strashanadi - The Next Generation

This recipe has been submitted by Katie Vannozzi, a health student from Towson University, USA. Katie and her classmates recently came to Australia and met with the FoodFaith team before submitting recipes that had cultural and family significance to them. Katie's story is below and a wonderful reminder of the power of food through the generations.

Chestnut, Spinach & Green Pea Soup

Chestnut, Spinach & Green Pea Soup

For many with European backgrounds, roasted chestnuts are the perfect symbol of winter-time but here at FoodFaith, with National Tree Day coming up this weekend, we thought what a wonderful time to celebrate the delicious and often underrated nut that grows on beautiful trees - the Chestnut. Head over to Chestnuts Australia for more info on chestnuts - growing them, harvesting and of course eating them!

Baked Zucchini from Lox Tox Life

Baked Zucchini from Lox Tox Life

Today's recipe comes from the wonderful book Low Tox Life by Alexx Stuart. Not only does it have some delicious recipes but it really is a handbook for a healthy you and a happy planet, something we at FoodFaith can really get behind!

Roasted Brussels Sprouts

Roasted Brussels Sprouts

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.

NAIDOC Week 2018 - Australian Native Foods Introduction

NAIDOC Week 2018 - Australian Native Foods Introduction

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!

Shiro Wot - Ground Lentil & chickpea Stew

Shiro Wot - Ground Lentil & chickpea Stew

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.

Meat & Chicken Kebab

Meat & Chicken Kebab

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.

Barazi' - Pistachio & Sesame Seed Cookies

Barazi' - Pistachio & Sesame Seed Cookies

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.

Date Fig Nut Choc Torte

Date Fig Nut Choc Torte

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?

Sambousa - A Recipe for Ramadan

Sambousa - A Recipe for Ramadan

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.