Viewing entries in
Gluten Free

Melissa's Cucumber Coodles with Dill-icious Mango Sauce from OMD by Suzi Amis Cameron

Melissa's Cucumber Coodles with Dill-icious Mango Sauce from OMD by Suzi Amis Cameron

Never heard of a coodle? They’re “noodles” made from fresh cucumber! What’s most important to know is that these veggie cups are just as fun to make as they are to eat.’

Like this recipe and want to learn more about OMD - One Meal A Day and Suzi Amis Cameron’s philosophy of replacing at least one meat meal with a plant-based meal instead? Click ont he cover below and grab a copy of OMD today.

Rediscovering Our Recipe Roots: MORE Recipes from Migrants and Refugees

Rediscovering Our Recipe Roots: MORE Recipes from Migrants and Refugees

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.

Turkey Chao - A Leftover Recipe

Turkey Chao - A Leftover Recipe

With Thanksgiving last week and Christmas coming soon, many of us are going to end up with leftover meat and poultry, hopefully still on the bone. Today’s recipe come from FoodFaith intern Madalena Tran whose cultural background is Vietnamese living in Boston. You can read more about Maddy’s time with FoodFaith in part 1 and part 2 of her cultural series.

Jill Dupleix's Crash Hot Potatoes

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.

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.

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!


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.

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.

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?

Xôi mặn

Xôi mặn

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. 

Milk pudding (Mahalabia)

Milk pudding (Mahalabia)

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.

Baingan ka Bharta (Indian Eggplant)

Baingan ka Bharta (Indian Eggplant)

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.

Aloo Esfenaj

Aloo Esfenaj

A beautiful lamb dish with Tumeric, Baby Spinach and Aloo Bukhara (or Dried Plums).