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.
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?
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.
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.
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.
Naan-Afghani is part of the everyday Afghan cuisine. Served in long oval flat loaves, it is often topped with various seeds which denote the occasion. The more expensive the seed, the more special the occasion.
This recipe is a mainstay of the Pesach (or Passover) meal on the Jewish Seder. It is one of many courses that those around the Seder table consume on one of the commemorative nights of Pesach. It is always regarded as a challenge to make a light matzo ball! Those who have experienced many Passovers will know that it is wise to stop at one with your soup as they are very filling and there is a lot of food to come.