Today we’ve launched the 2nd version of our eBook - Rediscovering Our Recipe Roots. Featuring an additional 11 recipes from migrants and refugees, this 2nd edition comes just in time for holiday entertaining and hopefully a break from routine that offers you more time to cook.
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.
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?
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.
This traditional German cake was invented by monks in Franconia, Germany in the 13th Century and resembles gingerbread. It is a perfect end of year treat for festive occasions that offers something a little bit different to puddings and pavlovas. From Rita Newell, who has been baking this recipe since the 1950s.
This recipe from Summerfruit Australia is only a little naughty! (How naughty can you be if there is fruit involved!?) A perfect dessert for hot days and nights that can be prepared ahead of time and kept in the fridge for a cool treat.
“I adore sponge drops,” well-known Kiwi chef, Al Brown, writes in Eat Up New Zealand, a cookbook celebrating the Pacific country’s culture and food. Brown serves as a culinary ambassador for NZ Trade and Enterprise. He credits friend Ngaire Callaghan for sharing the secrets to this recipe that we reproduce here courtesy of Eat Up New Zealand. Publishers, Allen & Unwin (RRP A$49.99).
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.
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 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.