Where every dish tells a tale
Nona From Doona
Dive into the heartfelt tales behind every dish: From ancestral kitchens, echoing family legends, to today’s vibrant culinary adventures. Relive moments, celebrate traditions, and discover the stories that flavour our plates.
10 Pound Poms
The potato’s journey in Europe started with suspicion. Brought from South America in the 1500s, they were initially for livestock, not the elite. Some feared them, linking to diseases like leprosy. Their nightshade family ties, which includes toxic plants, added to concerns. But, hunger and famines shifted views, recognizing the potato’s resilience and nutrition. Despite early fears, it’s now a global staple.
The smell of a Smokey house
The Greeks have enriched Australia’s culinary tapestry since their migration waves in the 20th century. They brought with them iconic dishes such as souvlaki, skewered meat wrapped in pita, and the creamy eggplant dish, moussaka. Delicious pastries like spanakopita, flaky pastry filled with spinach and feta, and baklava, layered with nuts and sweet syrup, also made their mark. Not only did they introduce flavours, but they’ve also played a pivotal role in the rise of cafes and eateries, making Greek cuisine an integral part of Australia’s gastronomic landscape.