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A powerful edition exploring our relationship with death through stories of grief, remembrance and connection—ultimately celebrating life.
Tastes like home. I am a bit of a purist about pavlova. As it is one of Australia’s classic dishes, I feel it should be made with something exotic like passionfruit… but i’ve made it suitable for winter by using hazelnuts and frozen berries.
Read MoreTastes like home. I showed Mum how much I loved her by saving up my pocket money and buying slivered almonds (and those plastic sleeves) from the Nut Man at Camberwell Market, so I could bake her batches of these.
Read MoreTastes like home. With an abundance of tomatoes in the village, meals such as Chicken Rice Mountains were created. Stews could be served with rice, so they were filling and could stretch far and feed many, but they were mainly created as the ingredients were accessible: tomatoes, oil, rice and protein.
Read MoreTastes like home. Every time I make it now, I’m taken right back to those early days and it feels like I’m cooking not just for myself, but also to honour the legacy and lessons my dad passed down to me.
Read MoreTastes like home. For this recipe, I’ve chosen something that takes me home to Australia. Like lamingtons and Anzac biscuits (and Vegemite, obviously!), Iced VoVos, stalwarts of school lunchboxes and afternoon teas, are one of those shared memories that create a connection between Australians whenever we’re far from home.
Read MoreTastes like home. I still remember when my mother would call to say she was making pita and would I like to go over and help. There was always coffee on the stovetop – that was my father’s job. My mother would already be making the dough, dividing it into small balls lined up on…
Read MoreTastes like home. For me, Bombay Cheese Toast is more than just food: it is memory, comfort and identity wrapped in one melty, golden bite. It’s a bridge between two worlds, and the flavour of home.
Read MoreTastes like home. Growing up in New Zealand, our main protein was lamb, lamb and more lamb and one of the highlights in our house was Mum’s absolutely delicious braised lamb shanks.
Read MoreTastes like home. It is made with butter, cream and sugar, and once it’s set, we cut it in little squares, wrap it with paper and call it a bonbon.
Read MoreTastes like home. Filled with creamy ricotta and the sweet, grassy, cold freshness of parsley, and bound with the warming rasps of fresh nutmeg, this was the dish that made me a cook.
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