One of our wonderful colleagues, Margaret, is a keen baker and watched Alice talk about this on ABC Breakfast a few weeks ago. Thinking it look delicious she reached out to ask Alice for the recipe, which she very kindly and might we say in a lovely manner, responded.
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Families observe St. Lucia’s Day in their homes by having one of their daughters (traditionally the eldest) dress in white and serve coffee and baked goods, such as saffron bread (lussekatter) and ginger biscuits, to the other members of the family. These traditional foods are also given to visitors during the day.
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.
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.
“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).