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.
When FoodFaith went to visit Our Big Kitchen, the team helped cook fried rice to be distributed to the different groups they work with to feed those in need. This is a version of that recipe that you could easily use as a base at home to make a delicious healthy meal for your family.
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.
Grandma Van Inwegen produces a Thanksgiving feast each year and here’s her 3 favourite side dish recipes.
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.
Diwali, the Hindu and Indian festival of light, is almost here and food is a major part of that. This dish is the perfect savoury option to balance all the sweets and comes from the talented Madhu Arora of Ma Indian Cooking.
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.
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.
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 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!
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.
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 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 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.
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.
Pandesal is a Filipino staple made from flour, eggs, sugar, water and yeast. It is the quintessential bread roll of the Philippine cuisine and a delicious accompaniment to any meal, except dinner.
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.
Jiu Cai Dumplings are Chinese New Year Dumplings and made to help ensure good fortune for the year ahead. They can also be a way to bring the family back together and are seen as a reunion dumpling that the family prepares together on Chinese New Year's Eve.
The traditional bread of the Indigenous Australian Aboriginal people, Bush Damper has survived generations as a staple diet for the nomadic lifestyle. Easy to make, cook and transport, damper was originally made with flour from the Lomandra Longifolia plant and cooked over an open fire. It is a dense filling bread that can be combined with both sweet and savoury meals.