Experience

This is a simple Greek vegetable stew. It’s vegan and super healthy. Serve with hummus and crusty bread to mop up the sauce.

November marks the season that cranberries start to flourish. A nod to my childhood in Australia, these Anzac biscuits combine cranberries with coconut and macadamia.

Yemista are delicious hot or cold, and are great with a chunk of fetta drizzled with olive oil and sprinkled with some dried oregano.

This vegan cake, not only has an interesting cultural heritage, but only uses basic cupboard ingredients and is super easy to make.

Hortopita (or green pie) is traditionally made in Greece around Springtime from wild greens. It’s vegan as the Greek community is typically fasting during this time for Lent. It’s like a detox for the body, and allows you to experiment with produce that is in season.

During the pandemic, I have been craving the comfort and safety of home. Everyone has one meal that they associate with home. For me, it’s Greek avgolemono soup.

In Greek culture, vegan recipes come from the religious practice of fasting during Lent. This is one of my favourite recipes because it can be made with or without meat, and is brilliant hot or cold.

This week I share my mum’s recipe for roast chicken. Made with a handful of quality ingredients it’s quick to prepare and creates a feeling of warmth and comfort as the gentle aroma of rosemary, lemon and chicken fill the house.

Courgette flowers mark high summer. They are often deep-fried, but I’ve decided to fill them with Italian ricotta and bake them. This recipe is ready in 30 minutes and is great for a quick summer lunch.

This week’s recipe comes from guest contributor, Neridah McMullin. Neridah is the author of seven children’s books and loves true stories and Australian history. This year her apple tree was plentiful, so she shares her favourite recipe for baking her homegrown apples into a delicious family treat.

Celebrating the refreshing and detoxifying properties of watermelon and fennel, this fresh side salad is perfect for a summer lunch or dinner.

Strawberry and yuzu ice cream is sandwiched between two layers of crisp, salty pistachio dacquoise. This recipe is great because you don’t waste the egg whites from the ice cream, and the dacquoise keeps in the freezer if well wrapped. Cut a slice and enjoy the taste of summer!