Breakfast for dinner is always a winner, and Hetty McKinnon’s adapted shakshuka is ideal ANY time of day.
We can’t decide what sounds more delightful – hugging a bowl of this baked egg and chickpea stew while sitting on the couch watching Netflix (aka Netflix and jalapeno chili), or a Sunday brunch dipping pita into runny egg yolks while reading the paper. If you make a double batch, it could be both!
Is thinking up a flavourful yet nutritious meal to cook, night after night, more of a challenge for you than the actual cooking? If it is, much-loved foodie Hetty McKinnon of Arthur Street Kitchen is here, with her new cookbook in hand, to save the day!
Below she shares her second vegan recipe from Family’s pages – it’s falafel as you’ve never seen it before!
Hetty McKinnon of Arthur Street Kitchen needs little introduction! Her previous cook books, Neighborhood and Community have become kitchen bibles for us for quick weeknight meals as well as ‘impress your friends’ dinner parties.
Hetty’s latest offering, Family, celebrates the nourishing comfort of shared meals, and the memories which accompany them. This collection of new vegetable classics captures the joys of a hot milo after a swimming lesson, Sunday night jacket potatoes, and Grandma’s raspberry sponge!
Today’s recipe combines the comfort of pasta, with the rich nuttiness of tahini. Open sesame!
After a month of sharing recipes from Tamil Feasts (விருந்து), we wrap up this delicious and easy-to-try series with… dessert, of course!
The cherry on top comes in the form of Payasam, a Sri Lankan style tapioca pudding.
Thanks so much for teaching us a few of your secrets (and drastically improving our cooking-for-vego-friends capabilities) chefs Nigethan, Niro, Nirma and Richman!
Rounding out an incredible menu of savoury dishes (don’t worry, there’s dessert to come next week!), Melbourne-based social enterprise Tamil Feasts (விருந்து) serve up a Sri Lankan staple today.
Give this classic crowd-pleaser and vegan favourite, Eggplant and Chickpea Curry, a try in your own home, plus learn how you can support these inspiring asylum seekers enriching our community.
OK PEOPLE get excited. We’re heading in O.G. Design Files territory today, with a CAPITAL-LETTER laden post, direct from our editor, Lucy, who was more than a little chuffed to speak with stylist, author, magazine editor, media personality and, let’s face it, Australian ICON Donna Hay earlier this week.
If you didn’t already know, Donna Hay magazine is celebrating it’s 100th issue this month. Sadly, though, it’ll be the final issue of the magazine as we know it. Today, we share a candid chat with Donna about her incredible achievements to date – and what’s next!
Melbourne-based social enterprise Tamil Feasts (விருந்து), celebrated its third birthday in May! Since then, the CERES initiative has grown from preparing a traditional Sri Lankan feast one night a week, to feeding eager mouths every Wednesday, Thursday and Friday. So wonderful are their events, that some people have returned 12 times!
More recently, feast guests have been able to take tasty treats like Tamil Feast’s Chai and Lemon Pickle home with them. We share the zesty recipe for the latter, here today!
We’re back in the kitchen with the legends at Tamil Feasts (விருந்து), a social enterprise is supporting recently-settled asylum seekers through the celebration of food and culture.
For the second dish, Nigethan shares his Korma Lamb Curry – a hearty recipe perfect for these chilly winter months!
Throughout July we’re sharing a series of incredible Sri Lankan recipes by Tamil Feasts (விருந்து). This brilliant Melbourne-based social enterprise is supporting recently-settled asylum seekers through the celebration of food and culture.
The feasts, held at The Merri Table, are all prepared by Tamil men currently seeking asylum in Australia. Established in May 2015, the initiative provides an opportunity for the chefs to share the food heritage of their homeland with the wider community, who can, in turn, show their support while enjoying some deliciously authentic fare!
Chefs Niro, Nirma and Nigethan became friends while they were living in detention in Broadmeadows. Following six-and-a-half years in detention, Nirma was released, but struggled to find work. Encouraged by CERES hospitality teacher Dori Ellington and the community, he decided to cook a feast. This event was a huge success and the initiative evolved into weekly, vegetarian feasts. These quickly began to book up, and so, when Niro was released, they started catering more frequently (plus playing more Tamil love songs!). When Nigethan were released, the menu expanded to include seafood and meat, and increased to the current three nights per week!
Today, Nigethan shares his spectacular Crab Curry with us. As show-stopping as this dish looks, he assures us it’s pretty simple to make!
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