This recipe is from Saranne Chait, Catering Manager at Sydney's Montefiore Home. Saranne is a well-known cookbook writer and caterer who was a household name in South Africa's Cape Town. This recipe offers an indulgent twist on classic Rosh Hashanah ingredients. On Rosh Hashanah, or Jewish New Year, sweet foods are eaten to symbolise sweet and good things to aspire to. Photo credit: Nadine Saacks.
This unique and delicious relish was created by caterer, Bernadette Kennealy from Bern the Chef. It is based on a traditional Polynesian recipe and Bern has added two of her favourite ingredients - lime leaves and coconut vinegar. She says people "go nuts" for this relish. Bern says that her Irish Australian roots are open to the new flavours of Australia and she sources the lime leaves from local sources.
Pani Puri means "water bread" and is a popular street snack in India. The fried puffy outside cradles a tangy spicy mixture which can be balanced with chutney. There are many different fillings and chutneys which can be used but our recipe from Shruti Joshi would be hard to beat!
Chelsea Abraham from Bespoke Catering offers this scrumptious Turkish Lentil Soup, handed down from her grandmother. A vibrant orange from the red lentils, it can have added pizzazz with haloumi and/or fried onion. And, of course, traditional toasted Turkish bread makes it extra delicious!
Melanie Karagezian from Cafe Geo in Lane Cove, NSW, makes an incredible Middle Eastern-based Za'artar bread inspired by happy memories of her childhood. Melanie says this is a popular Armenian and Lebanese dish but the aromatic Za'artar spices add to many dishes from the Middle Eastern region. This vegetarian dish is very versatile as a breakfast, lunch or snack wrap.
As well as providing a bounty of bush tucker, this ancient species - the Podocarpus elatus or Illawarra Plum Pine - makes a fantastic screen. Although it is slow growing the end result is worth the wait. Podocarpus elatus is diocesous - which means it needs a pale and a female plant to produce fruit. This plant is high in vitamin C and antioxidants. Thanks to Sydney Wildflower Nursery and Narelle Happ.
This deliciously salty and smokey Northern Iranian dish is incredibly versatile. With eggplant as the star, it can be served during lunch, dinner, or as an entree. It can also be edited to be a vegetarian option. Thanks to Marjaneh Ghafari.
This delicious recipe was submitted by Azadeh Zolfigol.
This recipe, submitted by talented Lebanese chef, Saida, is short and sweet but perfect for a crowd. Adjust the quantities depending on your (and others!) needs.
This sweet pastry is always a crowd-pleaser. Known for its multiple layers of fillo, chopped nuts and syrup, it is a popular treat in countries such as Lebanon and Turkey. Thanks to Saida and Culinary Tales.
This delicious dish from FoodFaith gardeners, Samaher Choukchouk and Mona Maarabani, features the star vegetable, molokhia, which is often referred to as Egyptian spinach. It has its roots in Middle Eastern, East African and North African countries and is a perfect hearty dish to start a family meal or can feature on its own on cold winter nights. The vegetable has a certain glutinous texture.
This fragrant recipe, from Neelima Paravastu, is special to the Hindu faith in India, and has been handed down over generations. It tastes delicious by itself, but can be eaten with pickles such as mango or lime or with fried potatoes.
This delicious dessert comes from Lane Cove local Wendy Fare who remembers happy days cycling out to farms in Norfolk, England, to pick blackcurrants.
Paella is often called Spain’s national dish. An Australian, Leno Lattarulo, from Melbourne, was recently awarded the world title of “Best Paella Outside Spain” at the prestigious Concurs International Paella Competition. Leno is chef and owner of Melbourne’s Simply Spanish restaurants and has let us in on some of the secrets of a winning paella. You can find the recipe here and the story behind its creation. Thanks to Concurs Internacional de Paella Valenciana for the recipe.
A recipe from Laura Hemmelgarn, the mother of our American intern, Jane Hemmelgarn. This simple recipe has been passed down from Laura's mother-in-law and involves very few ingredients and can be made in no time at all.
Laura Hemmelgarn comes from a big Italian family that loves to celebrate with food. At the end of a meal, the dessert that was most often found on the table was her Great-Aunt Barbara's cookies.
Pasulj or Serbian bean soup is a dish common to the Baltic region with several variations. It often features white, cranberry or pinto beans. It is a hearty winter recipe and is comforting to eat in the cooler months. Pasulj can feature different meats (often smoked) and baked beans can provide a vegetarian option. A perfect recipe for large gatherings! Thanks to Nenad Predic.
This recipe, from Carol Selva Raja, is a favourite in many South-East Asian countries. It has Chinese roots and Malaysian influences. It is double cooked and generally made with pork with many local touches. Tofu, shrimp paste and lime and sugar sauce are some of the flourishes that can add local flavour. Carol says this dish is known to her friends as her "lethal weapon". Her story behind the dish features with the recipe.
Athmane is from France with Algerian roots. His recipe for couscous royale brings back memories of his mother's passion for cooking and his cultural heritage.
This delicious recipe from NITV presenter and Neighbour Day Ambassador Natalie Ahmet has many influences including Indigenous and Malaysian. It is equally delicious if other proteins are used, including vegetarian and vegan options.
A favourite treat for the Jewish festival of Purim. Thanks to Sydney's Bake Bar for this delicious recipe.
A savory eggplant dish infused with smoky flavor. This can be served as a side dish or main meal, it goes great with Naan or served over Basmati rice.
FoodFaith gardener Lincoln Gomes shares his recipe for bread and butter pudding, a traditional dish that was passed down to him from his grandparents.
Add some spice to your life with this great curry recipe from our friends at Culinary Tales.