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Chinese New Year
23 Jan, 2012
Kung Hei Fatt Choy! The start of the lunar New Year is the biggest
festival in the Chinese calendar. That calls for a big
Chinese-Australian banquet – with heaps of lucky dishes.
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Featured Occasions
Eve of the Epiphany
As we begin to wind down from the Christmas feasting period, the Italians, in true Italian style...
MoreRobbie Burns Day
There are many jokes about the Scots, kilts and Robbie Burns Night. Some say Burns Night, a tradi...
MoreAustralia Day
In backyards and parks across the country, the ‘Aussie barbie’ has too often featured overcoo...
MorePancake Day
21 Feb, 2012
Shrove Tuesday is the time to get out the frypan and start flipping. The 40-day Ch...
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Browse All Occasions
- Eve of the Epiphany
- Robbie Burns Day
- Australia Day
- Christmas Recipes
- Bastille Day, July 14
- St. Patrick's Day
- Chinese New Year
- Moon Festival
- Oktoberfest
- Thanksgiving
- Alba Truffle Festival
- Saffron Fiesta
- La Tomatina Festival
- Cioccolato Festival
- Black Pudding Fair
- Passover
- Divali
- Hari Raya Aidilfitri
- Maslenitsa
- Pancake Day
- St Martin's Day
- Norouz
- Hungarian Feast
- St Savvas Day
- Bastille Day
- Coming of the Light
- Arkhand Path
- Greek Easter
- Zevk-u Sefa
- Pimai (Lao New Year)
- Afghan Feast
- Ethiopian Feast
- Cherry Harvest
- Day of the Dead
- Hanukkah
- Festa Portuguesa
- South African Braai Fest
- Imperial Chinese Banquet
- Dutch-Indonesian Rijstafel
- Italian Family Feast
- Christmas in July
- Greek Birthday Feast
- Cuban Birthday Party
- Rosh Hashanah (Jewish New Year)
- Brazilian Football Feast
Featured Food & Recipes
- Turkish ice-cream (dondurma)
- Turkish sausage and baked eggs (sucuklu yumurta)
- Green olive salad (yesil zeytin salatasi)
- Stuffed eggplant (patlican dolmasi)
- Lamb dumplings with yoghurt and sumac (manti)
- Fried mussels with tarator (midye tava)
- Cherry Bread Pudding (visneli ekmek tatlisi)
- Tapioca pudding with cassava and banana (che chuoi chung)
- Black Angus beef with lucky sauce (bo luc lac)
- Vietnamese dressing (nuoc cham)
Hot Tips
Rice
Rice is a basic staple, always cooked fresh and steamed. The water used to rinse the rice (before cooking) is later used to impart flavour and thicken soups. Leftover rice is also reserved, to be fried with garlic and oil for a dish called sinangag.
Glossary
Bechamel Sauce
A white sauce made by thickening milk with roux. A basic bechamel may be a mother sauce for many small sauces; seasoned bechamel is a finished sauce.
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