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Award-winning Australian architecture, inspiring homes, and interviews with Australia’s top architects.
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Weekly recipes and meal ideas from our favourite cooks, authors and foodies.
Unique travel destinations, design-led accomodation and day trip ideas in Australia and New Zealand.
Australian houses, from architectural masterpieces to suburban family homes, Victorian terraces, mid-century marvels, coastal shacks, city apartments, and everything in between.
Award-winning Australian architecture, inspiring homes, and interviews with Australia’s top architects.
Award-winning Australian interior design, inspiring homes, and interviews with Australia’s top designers.
In depth features on Australia’s most beautiful gardens and landscape design.
Studio visits with Australia’s most talented creatives, from artists to architects, ceramicists to stylists, furniture makers to lighting designers.
Studio visits with Australia’s top artists, and unmissable art exhibitions in Melbourne, Sydney, Brisbane and beyond.
Weekly recipes and meal ideas from our favourite cooks, authors and foodies.
Unique travel destinations, design-led accomodation and day trip ideas in Australia and New Zealand.
After sharing her story yesterday about how My Abuela's Table came to be, Daniella will be featuring recipes for different Mexican celebrations for the rest of the week, starting today with the Day of the Dead. Remember to leave a comment to go into the draw to win a copy of My Abuela's Table! - Jenny x
The most traditionally Mexican of celebrations that links both the Spanish and the Indigenous Mexican cultures. Dia de los Muertos celebrates the souls of the departed who are said to join family and friends in the land of the living on this day. It's a joyous time, without tears - which can make the return pathway slippery!
On the eve of November 2, there is great activity in Mexican kitchens. The local markets do a roaring trade with typical ingredients such as aromatic herbs, spices, nuts, fish and seafood, selling out by mid afternoon. Hours of preparation produce magnificent dishes like mole (chocolate-based spicy sauce chicken or turkey), empanadas de carne (meat empanadas), tacos fritos (fried tacos), and sweets like camotes (Pueba sweets) and cocadas (coconut fudge). The next day the food is carefully packed in canastas (straw baskets), and ollas (clay pots) and transported to the cemeteries. They are then arranged on top of the graves of loved ones, as an offering to celebrate their lives. The food is consumed on site and stories and memories of the departed are shared by all.
Pan de Muertos (Day of the Dead Bread)
Makes two loaves
7 g dry yeast
¼ cup warm water
3 cups plain flour
½ cup sugar
½ teaspoon salt
6 eggs, separated
1 tablespoon orange extract
2 tablespoons anise extract
125 g butter
1 tablespoon grated orange rind
extra sugar, for sprinkling
Beef Empanada
Makes 10 empanadas
For the filling:
1 large onion, finely chopped
3 garlic clovesolive oil, for frying
4 bacon rashers (or 2 chorizo sausages), cubed
500 g shin beef, cubed
3 bay leaves
400 g tin tomatoes
50 g pine nuts
½ teaspoon coriander seeds
1 teaspoon cumin
½ teaspoon tumeric
¼ teaspoon black pepper
2 cups chicken stock
1 teaspoon white vinegar
For the pastry:
5 sheets shortcrust pastry milk, for glazing
1 egg
2 tablespoons water
- Daniella x
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