Hamantaschen is a delicious triangular pastry associated with the Jewish festival of Purim when the Book of Esther, the Megillah, is read to celebrate the triumph of good (Esther) over evil (Haman, who planned to destroy the Jewish people).
Don’t throw out the green tops from your Springtime Raddish crop! Despite the coarse texture of mature leaves, they can be made into a delicious creamy pesto. Here’s a recipe straight from our garden.
With Lunar New Year celebrations coming up soon, we wanted to share an Asian recipe with a difference. This Vegan Hot Pot is by Melissa Leong of Fooderati. Known for her hosting duties on SBS’s The Chef’s Line, writing for Delicious and a host of other food-related books and events, this is one talented woman. A first generation Chinese-Singaporean Australian, Leong isn’t afraid to try anything once.
This recipe comes from the 2nd version of our eBook - Rediscovering Our Recipe Roots: More Traditional Recipes from Refugees and Migrants. It was kindly shared by Madhumitha (Madhu) Arul Nandeeswaran who is a migrant from South India, specifically Tamil Nadu.
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.
Compost tea is best made in warm conditions. Avoid making it in winter in southern Australia and the cool mountain zones. Place your compost bubbler under cover near an outdoor electrical outlet. Don’t use the tub for anything other than compost tea.
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.
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 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.
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.
Today’s Turkey recipe has been contributed by Margaret McNiven, friend of FoodFaith and also an Australian married to an American. After living in the states for many years, Margaret and her husband returned to Australia and continue to host Thanksgiving for their friends every year. She starts planning at least a week before and bakes all the classics from scratch, just as her husband’s mother did.
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.
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.
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 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.