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.
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 Jewish New Year - Rosh Hashanah - coming up this weekend, it's traditional to eat and gift food that is sweet to ensure you have a sweet year ahead. One of the most common is honey so these honey biscuits from Our Big Kitchen are the perfect option to serve at the end of the meal, with tea or coffee to visitors or to bake and bag to gift to friends and family.
This recipe has been submitted by Kaitlyn Clark, a health student from Towson University, USA. Kaitlyn and her classmates recently came to Australia and met with the FoodFaith team before submitting recipes that had cultural and family significance to them. With this recipe coming from her father's side of the family an one they often shared as a Sunday breakfast, we thought it could be a good option for a different kind of Father's Day breakfast this weekend.
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.
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.
Thandai is a cool and refreshing drink that is made during the Indian festival of colours called “Holi” celebrated during the month of March. Thandai is made with a mix of dry fruits, seeds and a few spices. The word “thandai” means that which is cooling and is derived from the Hindi word “thanda”. Madhu and her team at Ma India Cooking School are preparing for Holi this week and here's one of their favourite recipes.
The team at Sydney restaurant Bodhi (which incidentally hosted the FoodFaith launch) have shared one of their favourite Chinese New Year recipes - The Lucky Bodhi. A vegan take on a traditional Singaporean dish perfect for sharing with friends and family.
The perfect summer salad for the festive season from one of Australia's favourite chefs, Matt Moran. Guaranteed to add colour and cool to your festive offerings! Matt says he loves the salty-sweet combo of this salad – it’s the perfect cool down on a hot day. From Matt Moran's Australian Food by Matt Moran. Murdoch Books. RRP $45.
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.
This delicious vegetarian recipe is from well-known New Zealand chefs, Michael King and Lisa King. From the cookbook Food for Good. Funds from each book purchased go towards a social enterprise initiative called Eat My Lunch which benefits children from low-decile schools in New Zealand.
This delicious cool, dreamy and spicy concoction is from acclaimed Indian chef, Madhu Arora, who runs Ma Indian Cooking. Madhu says many of the recipes she teaches are based on those handed down over the generations. Madhu's classes integrate various regional cuisines, principles of Ayurveda and a holistic cultural experience. This lassi drink is a savoury version but is still very refreshing.
“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 soft and buttery chick pea recipe is from acclaimed Indian chef, Madhu Arora, who runs Ma Indian Cooking. It is a wonderful part of any Thali vegetarian platter. Madhu says many of the recipes she teaches are based on those handed down over the generations and her grandmother’s recipes are particularly special to her. Madhu's classes integrate various regional cuisines, principles of Ayurveda and a holistic cultural experience. "Ahimsa" which means non-violence on every level, is one of the key cultural principles which has inspired her cooking and classes.
This recipe, by Tony Cui, of Lane Cove's Suzie's Restaurant, is influenced by his experience in some of Sydney's most highly-acclaimed restaurants. Tony says his experience growing up in China opened his eyes to enjoying a multitude of cuisines as, with both parents so busy working, he was encouraged from the age of 12 to eat out every day.
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.
This unique and delicious relish was created by caterer, Bernadette Kennealy from Bern the Chef. It is based on a traditional Polynesian recipe and Bern has added two of her favourite ingredients - lime leaves and coconut vinegar. She says people "go nuts" for this relish. Bern says that her Irish Australian roots are open to the new flavours of Australia and she sources the lime leaves from local sources.
Pani Puri means "water bread" and is a popular street snack in India. The fried puffy outside cradles a tangy spicy mixture which can be balanced with chutney. There are many different fillings and chutneys which can be used but our recipe from Shruti Joshi would be hard to beat!
Chelsea Abraham from Bespoke Catering offers this scrumptious Turkish Lentil Soup, handed down from her grandmother. A vibrant orange from the red lentils, it can have added pizzazz with haloumi and/or fried onion. And, of course, traditional toasted Turkish bread makes it extra delicious!
Melanie Karagezian from Cafe Geo in Lane Cove, NSW, makes an incredible Middle Eastern-based Za'artar bread inspired by happy memories of her childhood. Melanie says this is a popular Armenian and Lebanese dish but the aromatic Za'artar spices add to many dishes from the Middle Eastern region. This vegetarian dish is very versatile as a breakfast, lunch or snack wrap.
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 deliciously salty and smokey Northern Iranian dish is incredibly versatile. With eggplant as the star, it can be served during lunch, dinner, or as an entree. It can also be edited to be a vegetarian option. Thanks to Marjaneh Ghafari.
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.
This delicious dish from FoodFaith gardeners, Samaher Choukchouk and Mona Maarabani, features the star vegetable, molokhia, which is often referred to as Egyptian spinach. It has its roots in Middle Eastern, East African and North African countries and is a perfect hearty dish to start a family meal or can feature on its own on cold winter nights. The vegetable has a certain glutinous texture.
This fragrant recipe, from Neelima Paravastu, is special to the Hindu faith in India, and has been handed down over generations. It tastes delicious by itself, but can be eaten with pickles such as mango or lime or with fried potatoes.
Paella is often called Spain’s national dish. An Australian, Leno Lattarulo, from Melbourne, was recently awarded the world title of “Best Paella Outside Spain” at the prestigious Concurs International Paella Competition. Leno is chef and owner of Melbourne’s Simply Spanish restaurants and has let us in on some of the secrets of a winning paella. You can find the recipe here and the story behind its creation. Thanks to Concurs Internacional de Paella Valenciana for the recipe.
A recipe from Laura Hemmelgarn, the mother of our American intern, Jane Hemmelgarn. This simple recipe has been passed down from Laura's mother-in-law and involves very few ingredients and can be made in no time at all.
Pasulj or Serbian bean soup is a dish common to the Baltic region with several variations. It often features white, cranberry or pinto beans. It is a hearty winter recipe and is comforting to eat in the cooler months. Pasulj can feature different meats (often smoked) and baked beans can provide a vegetarian option. A perfect recipe for large gatherings! Thanks to Nenad Predic.
This recipe, from Carol Selva Raja, is a favourite in many South-East Asian countries. It has Chinese roots and Malaysian influences. It is double cooked and generally made with pork with many local touches. Tofu, shrimp paste and lime and sugar sauce are some of the flourishes that can add local flavour. Carol says this dish is known to her friends as her "lethal weapon". Her story behind the dish features with the recipe.
This delicious recipe from NITV presenter and Neighbour Day Ambassador Natalie Ahmet has many influences including Indigenous and Malaysian. It is equally delicious if other proteins are used, including vegetarian and vegan options.
Using leftovers in the kitchen is a great way of recycling ingredients and saving waste. In winter, nothing beats a soup or curry to use up odds and ends, but in summer, think stir fry, frittata, home made pizzas or this lovely recipe for Bubble and Squeak from Mandy Sinclair.