National Food Days Calendar Australia

National Food Days Calendar Australia

Interested in staying up to date with the many “food days” that we celebrate in Australia?  Then look no further that the Eat My Street National Food Days Calendar Australia.

Eat My Street has compiled a list of International and National Food Days that are celebrated here in Australia. We even have some that are not yet celebrated but we think they should be.

We add to our list all the time so sign up or follow us on Facebook to receive a reminder each month of what is coming up. We also regularly publish lists on great ways to celebrate.


  • International Hot and Spicy Food Day January 16th
  • International Sticky Toffee Pudding Day January 23rd


  • World Nutella Day February 5th
  • World Pizza Day February 9th


  • National Honey Day March 17
  • National Waffle Day (Sweden) March 25th.


  • Cheese Fondu Day April 11th
  • National Garlic Day April 19th


  • International Hummus Day May 13th
  • National Burger Day May 28th
  • World Biscuit Day May 29th


  • World Milk Day June 1
  • World Gin Day June 10th
  • World Tapas Day 15th June (third Thursday in June).
  • International Sushi Day June 18
  • Winter Solstice June 21st 2017


  • World Chocolate Day July 7th
  • International Lamington Day. July 21st.
  • National Milkshake Day. July 23rd.
  • National Carrot Day. July 25.


  • National Potato Day August 19th
  • National Honey Bee Day August 20th
  • Lemon Juice Day august 29th


  • International Bacon Day September 5th
  • International Coffee Day September 29th


  • World Vegetarian Day October 1st
  • National Cinnamon Bun Day (Sweden) October 4th
  • National Kale Day October 5th
  • World Bread Day October 16th


  • National Mud Cake Day (Sweden) November 7th


  • International Tea Day December 15th

Did I miss anything? Then please email the team and we can add it to the list.

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National Food Days Calendar Australia with Dani B from Eat My Street


Winter Solstice. 16 cosy ways to celebrate.

The Winter Solstice is here again and I certainly noticed it this morning.

Winter SolsticeWinter Solstice is marked on the shortest day of the year for the Southern Hemisphere.

Technically this would make it a perfect opportunity to catch a late sunrise, but in reality, Melbourne is pretty cold and overcast and it just ends up making it harder to get out of a warm, snuggly bed.

At my house it meant I got to lay there in the dark a little longer ignoring my alarm to a non stop chitter chatter of “are you still awake Mum?”

But what are some other ways to celebrate Winter Solstice?

  • You could attend one of the great events or festivals this Saturday. Try the  Belgrave Lantern Parade, Ceres Beautiful Darkness Winter Solstice Festival   or the Warragul Winterfest and Lantern Parade.
  • Make a hot lunch or supper. Soup is always a lovely idea at this time of year.Winter Solstice. celebrate with soup
  • Bake a delicious, luscious cake and share it with someone as a surprise.Winter Solstice. Make someone a cake
  • Light some candles this evening and do away with the electricity.Winter Solstice. Light candles.
  • Pull your favourite board game out from the back of the cupboard and go crazy.
  • Write a letter. The recipient will love it, guaranteed.
  • Make a cup my delicious and very decadent white hot chocolate for supper. Bonus points for drinking it around a fire. hot chocolate for Winter Solstice
  • Pull on your winter woolies and head out for a walk.
  • Fuel your warm weather fantasies by planning a weekend away.
  • Watch your shadow. You will have the longest shadow of the year at midday.
  • Bundle up with a rug, coat and beanie and watch the stars the stars for Winter Solstice
  • Create a little ski lodge ambiance. Turn on some moody lighting, light your indoor fireplace,  drape wooly blankets with abandon, brew some mulled wine and play some vintage tunes.cosiness for Winter Solstice
  • Read you favourite book in your most comfortable chair. Bring a book for Winter Solstice
  • Enjoy a pot of tea.drink your favourite tea Winter Solstice
  • Make a fresh loaf of your very own bread.
  • Make an arrangement out of whatever you have growing in your garden. Winter provides us with some beautiful textures, scent and colours here in Melbourne. Lavender and rosemary would be a great place to start.winter flowers

Whatever you do, I hope you enjoy your day.

Happy Solstice.

Dani xx

*This page contains an affiliate link. Thank you for supporting Eat My Street.

Looking for other great ways to enjoy Winter?

The Big Freeze Winter Family Festival 

Milky white hot chocolate with my girl

I dropped my first born little baby off at a party recently with people that I have never met before.

Ok, well baby is a slight exaggeration, I guess most people might use the word child, or even tweenager. The smart young thang in question would prefer the phrase “basically a teenager” but those words ain’t crossing my lips for at least 1 year, 2 months and 16.2 days thank you very much. Even then I think I might go with “basically a child” in deference to the rule of laxidaisical age regulations that she herself has fostered.

Now I am not an up tight Mum or anything  but it did seem a little serious leaving my precious little girl to go hang out at a public space on her own.

Yes, my cute little girl who is all grown up is doing all the right things; making new friends, gaining some independence, pursuing her own interest and rollerskating.

I am absolutely pleased and happy.

But I want to say this. Time goes too fast! Having babies is such hard work and it is often the most terrifying and difficult thing to do, but it is also so rich and special and beautiful and fleeting.

So enjoy each moment.

I know this is often hard and sometimes impossible. When someone says “enjoy each moment” to me I basically just stare blankly at them, wondering what it is I am not meant to do or feel.

But nonetheless I think it is still true.

Perhaps I should say this instead-

Just enjoy each moment that you can.

Grab them as they swing by and linger.

Hold a fat, pudgy baby hand a little longer next time or bob down on your knees and stare a little person in the eye. Enjoy the feel of their little feet against your back in bed at night and join in with them on the playground instead of watching from afar.

Because one day you might have to enforce a “you must talk to me for at least 45 seconds” rule.

My very grown up first baby is actually pretty ace as a tweenager.  I would be much more sad about her growing up if it wasn’t for the fact that she is becoming a pretty awesome person. I just sometimes wish that I could find the pause button.

I recently read a book where the main character intermittently commented “and I was happy for a moment” or something to that effect. What an excellent way of enjoying life’s precious moments. Instead of seeking after fantastical non-stop happiness, isn’t it better to instead soak ourselves in the happy little moments as they arise?

This book gifted me another gem to, a recipe for White Hot Chocolate with Cinnamon. Stirring chocolate into a pot of hot milk seems like the perfect way to tempt a luxurious moment of happiness to me and it has the dual effect of luring my girl into my orbit. A tweenager cannot resist melting chocolate in my experience and the amount of time it takes to steep and stir is just about right for conversation.

White Hot Chocolate with Cinnamon
  • 500ml of milk
  • 100grms of white chocolate
  • cinnamon sticks
  1. Gently warm the milk in a heavy based saucepan.
  2. Do not let it boil.
  3. Grate in your favourite white chocolate and stir until smooth, creamy and completed melted.
  4. Add a cinnamon stick to a mug and pour over the chocolate drink.
  5. Enjoy.

The cinnamon is quite strong which I like, so you might like to change that part of the recipe. You can just add one stick of cinnamon into the pot of milky chocolate toward the end  and you will get a gentler effect. But there s something decadent and gorgeous about using a whole cinnamon stick to stir  your drink and this version stays true to the recipe in my novel.

I hope you enjoy it.

Someone over on my Facebook page mentioned making a hot chocolate with chilli so I think that will be my next idea. I’m looking forward to experimenting with that one.

If you are looking to buy some very special chocolate to really take this to the next level you might like to try the beautiful products from Pana Chocolate, at Flora & Fauna, our newest affiliate. 

Happy Eating.

Dani xx

The Big Freeze Winter Family Festival

The Big Freeze Winter Family Festival

The Big Freeze Winter Family Festival is coming to Melbourne these school holidays. The Big Top at Fountain Gate Shopping Centre is going to be transformed into a gorgeous winter wonderland from July 1-9 with highlights including

  • snow play pits
  • ● brand new snow slides (two sizes)
  • ● snow ball toss
  • ● snow globe photo booth
  • ● snowfall forest
  • ● winter village
  • ● igloo craft
  • ● Aussie Farmers’ Direct Kids’ Challenge
  • ● Micador art’n’craft
  • ● construction zone
  • ● YMCA circus skills

You can buy tickets here.

Eat My Street is very excited to have been invited along as an affiliate partner so I’d love you to help me spread the word.

Event Launch

We were invited to help launch the event at the very cool Ice Bar in Fitzroy. where I kissed an ice-man, hung out with a polar bear and generally had heaps of fun with the family.The ice bar FitzroyThe Big Freeze Winter Family Festival

Snow machine anyone?

launch of The Big Freeze Winter Family Festival

So if you are looking for something great to do with the kids this Winter then why not visit the snowilicious Big Freeze Winter Family Festival. I’ll see you there!

The details

When: Saturday, July 1 –Sunday, July 9

Where: under the Big Top (and protected from the weather) at Fountain Gate Shopping (cnr Princes Hwy & Brechin Drive)

Time: Winter Festival sessions run three times each day. Community Precinct open from 9am –5:30pm daily

Ticket Prices.

Child SuperPass to Winter Festival (includes 4 Park Pass to Phillip Island Nature Parks valued at $28.50) – $29.50

All Adults (13+yrs) at concession prices – $19 (includes access to snow pit)

Tiny Tots (12mths – 23mths) – $19 (includes access to snow pit)

Family (2A + 2C) – $92

Family (2A + 3C) – $120

Group Bookings – Pay for 10 children, get 4 adults for free

Late Play Discounts – save $5 per ticket for the afternoon session on Tuesday, Wednesday & Thursday

Dani xx

Second Home Eltham

After hearing that a lovely Alistair Knox building was now the setting for a rather excellent cafe in Eltham, I was very keen to visit. Add to this the fact that friends and fellow bloggers had told me that Second Home Eltham was serving rather good food combined with my Autumnal love affair with the very picturesque Eltham, I booked a visit.

Parking was a trifle confusing as this cafe is set in a rather industrial area down a narrow road. If you don’t manage to snaffle one of the parking spots on site, then a leisurely walk will be in order.

I visited on a very busy Saturday morning. The spacious, light filled cafe was bustling and full and we were soon showed to the “lounge area” to wait it out for a table to be available. Luckily for me there was a fire going in their very stylish fireplace (previously spotted at Cannibal Creek Winery and imported from France I believe). Despite the promise of coffee, our orders were not taken and eventually I leaned across to the happy looking cyclists seated opposite me and asked for help. “Order at the counter” is apparently necessary if you are seated en couche. “No food for you” until you make your way to a table.

Hunger pains and quite a lot of noise (the cafe is one very large open space) culminated in a moment where I considered just walking out and heading somewhere else, but I am glad I did not as the food at Second Home Eltham was very, very good.

Eventually we were seated and we ordered the Eggs Benedict and the Ploughmans Lunch- an old family favourite and a bit of a private joke at my house. If a ploughmans is on the menu, it must be tasted!

They were both very good. Housemade pickle with a delicately sweet acidity took the ploughmans to new, very good places.Second home Eltham

Everyone drooled over my Eggs Benedict though and with good reason. Slow cooked ham hock, apple cider hollandaise and a parmesan, thyme potato stack all topped with two perfectly cooked eggs. One of the best eggs benedict I have ever tried.

A mix up with our bill was graciously handled and the beauty of the cafe itself made our brunch very enjoyable.

Visit for excellent food in a beautiful location.

Happy Eating.

Dani xx

Second Home Menu, Reviews, Photos, Location and Info - Zomato

The details

21 Brougham St, Eltham VIC 3095
Hours:  8am–4pm 7 days

Phone: (03) 9439 5362


Paloma Cantina Richmond

Paloma Cantina Richmond

Paloma Cantina Richmond

Paloma Cantina is a great Mexican style eatery in Bridge Rd, Richmond.

The colourful restaurant serves a selection of tacos ($7), fajitas ($19 – $23), nachos ($14 – $18), burritos ($17.50) and enchilada ($17.50) alongside a traditional drinks list including Sangria and a great variety of Margaritas.

Crunchy, cheesy tacos with guacamole and fresh salsa is a great way to start off a fun evening with friends.Paloma Cantina Richmond

Or why not try a chorizo, feta, rocket and black bean taco?

Paloma Cantina Richmond

Highlights of the menu include grilled corn cob with chipotle mayo, queso and lime and the pulled pork taco with pineapple and pico de gallo. Paloma Cantina RichmondPaloma Cantina Richmond

Ali works his magic behind the bar.Ali from Paloma Cantina

Table for two?

Visit for traditional Mexican food in a cosy, warm and eclectic atmosphere.

Thanks to Paloma Cantina for inviting us along to sample the menu.

Happy Eating.


The Details

464 Bridge Rd,


Paloma Cantina Menu, Reviews, Photos, Location and Info - Zomato

Good Cream Cake Recipe

Vintage Cream Cake Recipe 

Confession time. I have a slightly weird hobby.

No I don’t race ferrets and I’m not an “Extreme Ironing” competitor, although I do fancy myself achieving quite well in a “mooing competition.”

I collect old recipes.

Some of them are quite smelly in that very well used, very old book kind of way.

I hide them around my house, some in the office and some in the laundry and I dream about a day where I will get to cook some of the weird and wonderful recipes from within their musty pages.

Some of the recipes are in magazines that are actually quite beautiful, but some of them are definitely untidy and ugly.

But they all contain a fairly interesting sense of history and story when it comes to the food we eat and the way we cook it.

I love trawling through op shops to find these treasures and one of my more interesting recent finds was a completely useless book on food and architecture. It sounds so promising right? Well it was not.

When I first started out on my blogging journey I was keen to share some of the more vintage style recipes that have been given to me or left to me and this year I am getting back to basics by finally publishing a few more of my favourites.

Todays comes courtesy of a post-it notes sized piece of old, loose paper with a handwritten family recipe on it.

“Good Cream Cake .”

It comes with very few instructions, nor does it have an explanation as to why it is called a good cream cake. But it must have been precious to have been kept for so long.

A little bit of research though suggests that this is a good solid cake for covering with fresh cream and fruit.

It is definitely not a light and airy sponge, but a buttery cake with a lovely crumb. I am guessing that it was meant to look a little something like this.

Cinnamon apple cream cake recipe (1940)


I have included the original instructions, as well as my own notes from making it. I iced it and then added jam and cream like a sponge, but I think it could so with something more sturdy than that.

Cream Cake Recipe

1 small cup of sugar

2 eggs

1 1/2 tablespoons butter, vanilla essence

1/2 cup of milk

1 1/2 cups of flour

1 teaspoon of cream of tartar

1/2 teaspoon of soda

Bake in a brisk oven from 3/4 to 1 hour.


  • I discovered very quickly that one (1) teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar, so I just used 2 teaspoons of baking powder in place of the tartar/ soda.
  • There were absolutely no instructions apart from the “bake briskly for 3/4 to 1 hour” which suggests it should be cooked somewhere between 200 degrees celsius and 230. I thought this sounded way to hot so I lowered it to the standard 180 cake baking temperature. Feel free to tell me I am wrong! Perhaps I would have got a slightly higher rise out of my cake if it was in hotter?
  • I also dropped the time to 40 minutes and then took the cake out. It was cooked beautifully on the inside and was starting to get a little dark on the top.
  • I ended up with a fairly dense cake that tasted delicious!
  • I whisked the eggs and added the dry ingredients together first. Then in with the milk, eggs and butter. Stir until smooth.
  • I made a really nice icing out of icing sugar, the juice of a couple of frozen berries and raspberry tea. The tea gave it a lovely pink flavour and also a lovely, mild, fragrant flavour.

This is what I ended up with.

Cream Cake Recipe

This was a very simple cake to make but it was also very tasty. I can imagine it would tolerate lemon or orange rind and a zesty cream cheese icing quite well. I feel like it is definitely asking for fruit of some sort on top.

So, do you know what a “cream cake” is? Can you provide me any more information on what I should do with this time honoured, simple and effective recipe?

Do you have a favourite vintage (old) recipe that has been passed down from one generation to the next?

Happy eating.

Dani xx


Bistro Guillaume Melbourne

Bistro Guillaume MelbourneBistro Guillaume Melbourne is a classic French restaurant modelled on France’s popular neighbourhood bistros but sitting swankily alongside the Yarra here in our very own Melbourne.Bistro Guillaume Melbourne

The lime green colour scheme is the first thing you will notice when you approach Bistro Guillaume and it sets the scene for a dining experience that does not follow along with the trends, rather walks its own jaunty journey par excellence.

If you are not already in love with the riverside view and on point brisk but embracing service, then  the decor will capture your heart like a dashing French mademoiselle looking sweetly at you from under her thick long lashes.

Then the food will sweep you away.

The Roquefort soufflé is a cheese lovers delight. Light, fluffy and intensely creamy all at once with a perfect side serve of cress, apple and walnuts as an accompaniment. I am often trying to find an equal to my favourite ever dish of Goats Cheese Soufflé from Donovans in St Kilda which I ate a decade or so ago and Bistro Guillaume’s souffle comes daringly close.

A beetroot tart with goats cheese feta and horseradish demonstrates a similar philosophy in the kitchen of beautiful ingredients perfectly paired with lavish restraint and skill I can only dream of. The thin, buttery tart shell was uniquely memorable and I am sure, very hard to replicate.Bistro Guillaume Melbourne

Roast chicken with Paris mash was an outstanding dish and easily the most delicious roast chicken I have ever eaten (sorry Mum). I have since discovered that the recipe for Paris Mash includes a whole lot of butter and only a modicum of potato, but no bother, it was the chicken that really shone in this dish anyway.   Succulent, crispy-skin perfection with an outstanding jus drizzled all around.

There was little room for dessert but we ordered it anyway because who can resist a profiterole with vanilla bean ice cream and chocolate sauce?

Our waitress was helpful and of my favourite waitstaff breed. There, but not there if you know what I mean. Never intrusive and yet when I went to reach for the wrong knife during entrée there she suddenly was under my right arm proffering me the correct utensil. She also added a sprinkling of authenticity by way of a lovely French accent but I don’t think it would have mattered either way. She recommended the right wine and kept a rather rowdy table of business men in order and facilitated our dining experience with dry humour and helpfulness.

Visit for the perfect riverside Melbourne dining experience and food that you will remember long after you leave.


The details

8 Whiteman St


Open 12 midday to 10pm 7 days

03 8582 2014

Bistro Guillaume Menu, Reviews, Photos, Location and Info - Zomato

Slow Cooked Chicken Burritos with salsa and coriander lime rice








I have been searching for a great slow cooked chicken recipe for a while now but with no luck. I was inspired by a “Tasty” style video’s where the recipe is edited down to a simple 5 step video,  and voila, you have a delicious meal.

Well I gave that recipe a try because it looked tasty and simple, but unfortunately it was just simple. I love a good short cut, but not when the end result is tasteless.

So I borrowed some Mexican cook books from the library (quite hard to find incidentally),  read a lot of recipes online and got inspired by a beautiful box off goodies sent to me from El Cielo in Melbourne.  I also borrowed a little from this Shredded Beef recipe.

I have included a lovely corn salsa recipe that I have been making for ages but have never written down. It uses “Sushi seasoning” which sounds a bit weird, but is actually just rice wine vinegar with sugar and salt added. I love the fresh mild tang it provides.

The end result is fresh and tasty and pretty easy to make. It will also feed a group which is great if you have a family. Slow Cooked Chicken Burritos

Slow Cooked Chicken Burritos with fresh corn salsa and coriander lime rice

Slow Cooked Chicken Burritos with salsa and coriander & rice
Prep time
Cook time
Total time
Serves: 6
  • 2 limes
  • 750 grams of chicken thigh fillets
  • 300grams of tinned red kidney beans, rinsed and drained
  • 3 tablespoons of olive oil
  • 2 cloves of garlic
  • 3 teaspoons of ground coriander
  • 1 tablespoon cumin ground
  • 3 teaspoon of paprika
  • 2 tablespoons red wine vinegar
  • 2 tablespoons of maple syrup
  • 400 grams of chopped tomatoes
  • 1 tablespoon of tomato paste
  • 1 large tomato diced
  • 1 cup of corn kernels
  • ¼ of a cucumber, diced
  • 1 teaspoon of diced red chilli
  • mint leaves
  • 2 tablespoons of sushi seasoning
  • RICE
  • 1 cup (uncooked) of brown rice
  • zest of one lime
  • juice of 1-2 limes
  • salt
  • ½ cup of fresh coriander, shredded
  • ½ tablespoon of olive oil
  • 1 packet of El Cielo White Corn Tortillas
  • Traditional Mexican Green Habanero sauce.
  1. Preheat oven to 150 degrees celsius
  2. Heat oil over medium heat. Add onion and cook gently until all soft. About 5 minutes.
  3. Add Chicken and stir until browned.
  4. Add garlic, coriander, cumin, paprika and cook, stirring for one minute.
  5. Add tomatoes, red wine vinegar and tomato paste.
  6. Simmer for 5 minutes.
  7. Place into a baking dish and cook for 1 hour.
  8. Take out, stir and add in the beans then return to the oven for 15- 20minutes, making sure the baking dish never dries out.
  9. When the chicken is cooked through, take two forks and shred the chicken into the sauce and beans. Cover with foil and set aside.
  10. Cook rice according to directions on packet.
  11. When it is cooked through, add lime zest, salt and stir through the freshly chopped coriander.
  12. To make the Salsa, chop the cucumber, tomato, red chilli and mint leaves and mix together.
  13. Dress with the sushi seasoning and oil then season to taste.
  14. Cook tortillas by heating on a pan, both sides.
  15. Prepare the dish by adding a little rice, chicken and salsa to a warm tortilla. Top with some traditional, El Cielo Green Habanero sauce and enjoy.

Slow Cooked Chicken BurritosThis post was kindly sponsored by El Cielo.

El Cielo is a  traditional Mexican food manufacturer started in Melbourne in 2010 by Cesar, Paola and Javier.  They now distribute tortillas and corn chips to over half of Australia’s leading Mexican restaurants!

Their products have just landed in independent supermarkets across Victoria and you can also make an order online.

El Cielo use their own 100% Australian white corn from northern New South Wales and their Habanero sauce is preservative free, which I absolutely love.

El Cielo also imports a range of gourmet products directly from Mexico that could not be found elsewhere in Australia. Check out my photos for a cameo by the very gorgeous Ancho Dried Chilli!Slow Cooked Chicken Burritos

I am sure you will enjoy eating this at home.

Were do you get your inspiration for new recipes from? Do you have a great mexican dish that you could share with me?

Happy Eating.

Dani xx



Happy & Whole. Cook book and recipes by Magdalena Roze

Happy & Whole. Cook book and recipes by Magdalena RozeTitle: Happy & Whole.

Author: Magdalena Roze. Television presenter, journalist. meteorologist, SMH Good Food Guide presenter and “Delicious Online” contributor.

Publisher: Pan Macmillan Australia.


Magdalena’s debut cookbook is about enjoying food, the natural way. The food in “Happy & Whole” is simple, nutritious and delicious, and a lot of her recipes are based on traditional whole foods, that not only taste great, but also have great health benefits. The recipes are divided into chapters based on the weather and the kind of food we crave in those environments.

My Review

Happy & Whole is a beautiful cookbook full of beautiful images of Magdalena and her life in Byron Bay. I was initially a little sceptical about how practical these recipes were going to be for my own life, where I am normally busy working and looking after three kids in bustling Melbourne but once I started testing and trailing the recipes I was won over with the beautiful, wholesome ingredients lists and the delicious end products of the recipes.

I have cooked and enjoyed the chicken and ginger congee, Summery panzanella salad, almond milk panna cotta with fresh fruits and chai honey syrup, Byron bibimbap and the popsicles three ways.Happy & Whole. Cook book and recipes by Magdalena Rozerecipe by Magdalena Roze

“Happy & Whole” has a focus on using honey and natural sugars in place of refined sugar which I am really enjoying. The recipes also use whole grains, good fats and tend to favour the “slow food” approach to cooking, where ingredients are either sources fresh or made from scratch. This is my preferred way of cooking too, but it probably represents my “weekend/holiday” style, more than my every day life. Charmingly Magdalena asserts that she does not have a particular food philosophy and that no one food is either “good” or bad,” rather she just tries to get things back to basics.

Magdalena also shares some recipes for drinks including tea, broth and kombucha and also some more general lifestyle advice. There are a few pages on “food for babies.”

I made and particularly loved the fragrant “Mullum Curry” recipe which I have permission to share with you here. It is a beautiful vegetarian dish using cauliflower, chickpeas, pumpkin and green beans. It received 5/5 ticks of approval from my family.

Mullum Curry recipe by Magdalena roze

Recipes by Magdalena Roze

Mullum Curry


200 g (1 cup) dried chickpeas (see note)

2 tablespoons yoghurt, whey or lemon juice

2 tablespoons coconut oil

12 curry leaves

2 teaspoons yellow mustard seeds

1 teaspoon cumin seeds

1 large onion, sliced

3 cm piece of ginger, finely grated

2 garlic cloves, crushed

1½ teaspoons ground coriander

1 teaspoon garam masala

½ teaspoon ground turmeric pinch of ground cinnamon

2 long green chillies, sliced

2 tomatoes, finely chopped

50 g (½ bunch) coriander, roots and stems finely chopped, leaves reserved to serve 1 x

400 ml can coconut cream

400 g butternut pumpkin, peeled, deseeded and cut into 2 cm pieces

500 g cauliflower florets

200 g green beans, trimmed and halved

120 g baby spinach leaves

cooked brown rice, to serve

Minty cucumber yoghurt, to serve (see page 192)


Place the chickpeas in a bowl with plenty of water and 2 €teaspoons of yoghurt, whey or lemon juice. Cover with a tea towel and leave to soak overnight. They will double in size, so you’ll end up with about 2€ cups of chickpeas.

The next day, drain and rinse the chickpeas and place in a saucepan. Add enough water to cover the chickpeas by about 3€cm. Bring to the boil, reduce the heat and cook, uncovered, for 1–1½ hours or until tender.

Heat the oil in a heavy-based saucepan over medium heat.

Add the curry leaves and cook for 30 seconds until bright green and crisp. Use a slotted spoon to transfer the curry leaves to a plate. Set aside.

Add the mustard and cumin seeds to the pan and cook, stirring, for 1 minute until the seeds pop and become fragrant.

Add the onion, ginger, garlic, coriander, garam marsala, turmeric, cinnamon and chilli and cook, stirring, for 3–4 minutes until the onion softens.

Add the tomato, coriander roots and stems, coconut cream, pumpkin and cauliflower, and cook for a further 3–4 minutes until the vegetables soften. Stir in the beans, chickpeas and spinach, season and cook for a further 2€minutes or until the spinach has wilted and the vegetables are tender.

Spoon into serving bowls, top with the coriander and curry leaves and serve with brown rice.

A dollop of minty cucumber yoghurt is a delicious offset to the heat and spice.

NOTE If you can get your hands on a 2 cm piece of kombu or wakame (types of seaweed that you can find in most health-food stores), pop it into the liquid when you’re soaking and


A visually lovely book full of wholesome and tasty, slow recipes, using whole foods.

Many thanks to Pan Macmillan for providing this book.

Photographer credit: Rob Palmer

Recipe Credit: This recipe has been extracted from Happy & Whole by Magdalena Roze, published by Plum, RRP$39.99, available in all good bookstores now.

Pan Macmillan social media handles:

Instagram: @macmillanaus

Facebook: @PanMacmillanAustralia

Twitter: @MacmillanAus

Magdalena Roze social media handles:

Instagram: @magdalena_roze

Twitter: Magdalena_roze

Happy and Whole is out now or you can buy it online by going here. 


Melbourne International Coffee Expo 2017

The 2017 Melbourne International Coffee Expo was on in Melbourne last weekend. Held at the Melbourne Show Ground, MICE includes the Australian Coffee Championships,  Australia Barista Championship, PURA Latte Art Championship, Cup Tasters Championship and the Brewers Cup.

Hugh Kelly from One’s Coffee in Canberra  was crowned the Australian Barista Champion for the second year in a row, with his signature  coffee infused with tangerine fairy floss.

Aaron Dongsu Shin from Shortblack (Paesano) in Camberwell won the Latte Art Championship.  Cup Tasters Championship at Melbourne International Coffee Expo

The Melbourne International Coffee Expo is a great opportunity for cafe owners, producers, roasters, baristas and suppliers to all gather together. There was plenty there to keep the average coffee lover happy for the morning too.

Highlights for me included the Chai Spice Chai stand with its intensely aromatic tea blends.

spiced chai tea at Melbourne International Coffee Expo

Hearing about the soft lunch of World Vision’s “Little Things” coffee company, based right here in Melbourne but with a big vision to be a blessing world wide. A brilliant idea to capture Melbourne’s ongoing obsession with good coffee and use it to help fund community development projects and emergency relief worldwide.

World Vision coffee company "little things."

I enjoyed seeing the latte art competition. Some people have got skills!

And some people don’t….

latte art from Melbourne International Coffee Expo

There were also a variety of workshops on offer and heaps of great products to sample. It was interesting to experience such a huge variety of tastes that come from the little coffee bean.Melbourne International Coffee Expo

Melbourne favourites Sensory Lab and Zest Coffee were there and so were Axil Roasters, but there was a huge variety of smaller and larger companies also in attendance.

Coffee lovers look out for next years event!

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