Pfeffernusse: German spiced biscuits

A traditional Christmas treat from Germany, Pfeffernusse translates to ‘pepper nuts’ so you can imagine just how flavoursome these little biscuits are. While I don’t remember my great aunt ever baking them, they do remind me of her generous German hospitality and homemade cakes, so Pfeffernusse holds a special place in my heart. Warning: highly … Continue reading Pfeffernusse: German spiced biscuits

Top Chefs Put Australian Native Foods in the Spotlight

Australia’s growing reputation as a food destination just got better as top chefs strive for a unique Australian cuisine based on Indigenous produce, seasons, culture and native flora. In Western Australia chef Jed Gerrard uses locally foraged foods like sea parsley, saltbush, samphire, beach mustard and peppermint tree leaves. Winner of the ‘Restaurant of the … Continue reading Top Chefs Put Australian Native Foods in the Spotlight

From Jabiru to Paris: Young Historian Commemorates the Battle of Amiens

Corben Mudjandi is a high achieving 17 year old who lives in a small out station 20 minutes drive from Jabiru in the Northern Territory’s Kakadu National Park. In August Mudjandi was one of five Army Cadets to travel to France with the Australian Defence Force Cadets Contingent to commemorate the centenary of the Battle … Continue reading From Jabiru to Paris: Young Historian Commemorates the Battle of Amiens