Cooking Circles volunteer Anna White sat down with Sunita and Sanjay of Daana. Here’s a little of that conversation!
Sunita and Sanjay Kumar, who run Daana restaurant in Curtin describe themselves as chefs and social entrepreneurs.
Sunita and Sanjay originally started their first restaurant in Canberra at the Westside Container Village. They specialised in Indian street food from this venue and it was a big hit.
Daana opened in September 2016. It was recently awarded 2017 Best New Restaurant ACT by the Restaurant and
Catering Association Savour Awards. The cuisine is predominantly South Indian and Coastal Indian. South Indian cooking is based around rice,lentils, and stews. Dishes such as dosa (a lentil and rice crêpe), idli (steamed lentil rice cakes), sambar (spicy lentil and vegetable stew) rasam (tomato, tamarind, and lentil soup)are all from the South.
Image: Sunita teaching a network of Cooking Circles members how to make Dosa at their Daana restaurant. Continue reading “Served with Doses of Love”
Cooking Circles volunteer Anna White spoke to Narelle Happ about her passion for bush tucker, gardening, and community.
Narelle Happ is well known to Cooking Circles after running some workshops in Canberra on bush tucker.
Narelle studied permaculture, horticulture and landscape design. She is a permaculture teacher and works as a landscape designer for Sydney Wildflower Nursery, a native a specialist nursery. She also works as an educator in seed raising, garden design, citrus fruit, pruning, permaculture, composting and worm farming.
Continue reading “A chat with Narelle Happ”
I’ll be sharing the best of the best recipes from Cooking Circles at Lake Night Learning in Belconne, ACT. Commencing Wednesday 18th October and running for 6 weeks, you’ll be taken on a global tour with seasonal ingredients from our Canberra region.
Venue: Lake Ginninderra College, Belconnen
When: Wednesdays from 18th October, 6.30PM-8.30PM
Cost: $220 + $15 per week
There are a few spots left – contact Lake Night Learning ASAP to lock in your spot! The course program is available online.
by Ana Guterres
Ingrts.; 1 whole Snapper or Salmon optional, 1/2 of ginger, 1 Garlic clove, 1 whole Onion, 1/2 stick of Lemon grass, 2 bunch of Basil leaves, 1 whole lime, 2 tbsp of Soy souce, 3 or 4 lime or Lemon leaves, 1 teaspoon Salt, 1 teaspoon pepper, 1/2 teaspoon turmeric powder or 1/2 cubed fresh turmeric, 1 bunch challot choped, fresh sliced chilli optional, 2 tbsp olive oil and banana leaves or ALFOIL
Continue reading “Recipes from travels in Timor Leste”
I am determined to break my fixation with plastic bags and plastic stuff. That statistic I heard somewhere. sometime last year might be vague in context but has been wedged deep in my brain ever since – every piece of plastic ever produced still exists in some form. A lot of plastic, right?
If plastic were not a man(woman)made material then having something stick around for generations would be a good thing. But the only materials and objects that should become permanent pieces of our natural surrounds should, I think, be natural.
Continue reading “Apples & Plastics this World Environment Day”
The first newsletter for the year is out, and it’s full of cooking and community goodness.
It’s great to be back and seeing in a new year, slowly. I’m still moving at a Carribean pace, and thinking fondly and what has been a magical wedding and honeymoon over December and January. Magical truly is the word! But on with the show….
Cooking Circles has started the year by organising a fun workshop with local Canberra restaurant, Pod Food. On a whim I contacted Sam of Pod Food via social media late last year, after Circles volunteer Michele ran a packed restaurant event with Taste of Bangladesh in Manuka. Sam’s idea of an outdoor paella gathering at their restaurant on a summer night sold Michele and I, and the workshop sold out in under a week. Our paella sess will go ahead this Wednesday with 30 women from many different walks of life.
Continue reading “A new year and a welcome”
To say I was excited when I first heard about Food Plant Solutions is quite the understatement. Through Canberra Friends of Dili of which I’m a casual member, I was contacted by a fellow member who suggested I speak to Karalyn of Food Plant Solutions in Tasmania. There were synergies, she explained, with my interests in Timor Leste and its vast edible plant diversity. And it didn’t take me long on this mob’s fascinating website before I was contacting Karalyn to talk more.
Continue reading “Finding Food Plant Solutions: Interview with Karalyn”
by Sarah Burr
What is food security? To be food secure is to always have access to sufficient, nutritious, and affordable food. Food security covers the dimensions of time, place, quantity, quality, and cost. To be food insecure is to be lacking at least one of these components. Food insecurity can lead to malnutrition, stunted growth in children, and ill-health. In Timor Leste, two-thirds of the population are food insecure.
Continue reading “Food Security in Timor Leste”
Recorded on the Cooking Circles pilot in 2014, the kids from Dili’s outer suburb Bedois do their weekly drumming-round-the-neighborhood Sunday practice. Have a listen!
Thanks for sitting down to speak to Cooking Circles this month. I reached out to you because I related to your feel-good newsletters targeting women and their wellbeing. You run a business, Jacqueline Evans Skin Care that is built on some core principles of health and wellbeing. Can you tell me a bit about that?
Absolute please Heidi. I am thrilled to be here. My background in nutrition and naturopathy led me in a round about way over many years to creating a line of natural skin care. I believe that skin care should be based on science, nature and common sense. Continue reading “5 Minutes with Jacqueline Evans”