Using simple spices Pakistani food builds complex flavours like the ones in this chicken dish from the region of Peshawar.
Iranian saffron, commonly known as red gold, is one of the most expensive spices in the world. The red stamens are picked by hand from the crocus flower. A flower that only blooms for a few weeks each spring, taking more than 150,000 stamens to make one kilogram of saffron suitable for sale. Iran produces … Continue reading Melting moments with saffron buttercream
Fast food, home made, healthy and oh so tasty. Cooked and eaten off the tray - Middle Eastern meatballs in a creamy eggplant and tomato sauce.
One of the first dishes my partner, Ahmad shared with me was his secret falafel recipe. The secret? Three ingredients: chickpeas, garlic and salt. No herbs, no spices. Keep it simple, keep it pure, and keep it traditional, says Ahmad. Coming from Ahwaz, Iran close to the Iraq border, Ahmad recalls the popular fast food … Continue reading How to make the best falafel at home
Liam Flanagan is a finalist in the 2018 Victorian Training Awards Koori Student of the Year. He moved from Darwin to Melbourne when he was 15 years old seeking education and adventure. Now, the 22 year old is the Boarding Coordinator at Melbourne Indigenous Transitional School(MITS). ‘I am proud to be a finalist because I … Continue reading Paving the way: Victorian Student of the Year Liam Flanagan