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!
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.
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.
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.
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!
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.
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!
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!
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.
¾ cup castor sugar
2 egg yolks
2 cups SR flour
2 egg whites
1 cup brown sugar
1 cup walnuts, crushed slightly
Set oven to 180 degrees C.
Cream butter, sugar and vanilla.
Separate eggs. Add egg yolks to butter, sugar and vanilla mixture one at a time, beating well after each.
Beat in flour gradually until mixture becomes fine and crumb-like.
Place mixture into prepared rectangular cake tin.
Beat egg whites stiffly, fold in brown sugar and walnuts.
Spread over base.
Bake in oven for 30 minutes.
Cut into slices and leave to cool.
The story behind the recipe
It is so interesting to prepare and make a dish that was a favourite of your mother’s. My mum would make this trusty sweet walnut meringue slice whenever she was entertaining – be it the square-dancing group, old friends made from her children’s school days or the neighbours. The slice is real ‘melt in the mouth’ stuff – and while, yes, it does feature quite a lot of sugar, if you can control the portion size, can be a bit of a treat. You bite into it and immediately savour both crunchy and warm melting sensations. I recommend making a favourite of your mum’s because it will transport you back to your family kitchen and all the laughs and warmth of get togethers at your home.
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.