Straight from Nana's notebook, leading chefs embrace Scenic Rim Eat Local Month's
Celebration of Lost Culinary Arts, sharing the recipes that raised them
A Celebration of Lost Culinary Arts, returns to Scenic Rim Eat Local Month's Winter Harvest Festival on Saturday 28 June, as a beautiful tribute to these matriarchs of the kitchen. This heartfelt and hands-on event will showcase skills that time nearly forgot – think jam and butter making, preserving, pickling, fermenting, and more. It's a delicious dive into the culinary know-how of the past.
And in a touching twist, the Scenic Rim Food Ambassador Chefs – some of the country's most respected culinary talents – are sharing the family recipes handed down to them by the women who taught them to cook with care, instinct, and heart.
Among the heirloom highlights - Chef Javier Codina (Moda Tapas Brasa Bar) has shared his Abuela's Chicken Croquettes, a childhood favourite still proudly on his menu today; Brenda Fawdon (Picnic Real Food Bar) has shared her Nana Ivy Weeks' Pea & Ham Soup; pastry genius Glen Barratt has revealed the recipe for his nostalgic Pineapple Upside Down Cake, and Chef Jack Stuart (Blume) has given a sweet memory with his 20-minute Steamed Golden Syrup Pudding from his Grandmother.
These aren't just recipes – they're edible heirlooms, lovingly revived, reminding us that good food connects us not only to place, but to our people. So come for the pickles, stay for the pudding, and maybe leave with a few secrets of your own to pass down. This is one celebration that goes far beyond the plate.
Scenic Rim Eat Local Month | Friday 30 May - Sunday 29 June 2025: Australia's most authentic food and farming event is a month-long celebration of paddock to plate experiences across June 2025. Foodies and farm fans can expect an incredible line-up of on-farm celebrations, long lunches showcasing local produce, flavour-filled farm gate experiences, food tastings, tours and talks, masterclasses, workshops for all ages, with the signature event, the Winter Harvest Festival on Saturday June 28, 2025 a must-attend! Visit eatlocalmonth.com.au to sign up for news.
Recipes Remembered, Flavours Rekindled
BRENDA FAWDON - Picnic Real Food Bar
This recipe from my Grandmother Ivy Week instantly makes me feel warmth and love. The chicken stock wasn't from a tetra pak, it was made with real chicken carcasses. Everything was so simple and real. We'd eat this for a week every night for dinner with fresh buttered bread.
Grandmother Ivy Week's pea and ham soup
2 cups dried split peas
6 cups chicken stock
2 medium carrots, diced
1 large brown onion, diced
2 celery sticks, diced
1 kg ham hock, around about
200g ham, rough dice
1 bay leaf
salt and pepper to taste, croutons and parsley, chopped
Place all ingredients, except ham, croutons and parsley in a large pot. Stir occasionally while cooking on a low heat for two hours or until the peas have completely softened. Remove the hocks from the pot and cool. Remove the bay leaf. Blend the soup to creamy and add water to thin if you need. Pick the meat from the ham hocks and chop into bite-sized pieces. Place the hock meat and ham back in the pot and heat through.
Serve soup with croutons and parsley.
DANIEL GRONEBERG - Kooroomba Vineyard and Restaurant
Aunty Kathy's Caramel Slice has been handed down through three generations and is still baked to this day. I love that generations of people have enjoyed this same slice. My beautiful partner Cheryl even has a copy of this on a tea towel.
Aunty Kathy's Caramel Slice
2 cups coconut 1 tin condensed milk
1 cup brown sugar Golden Syrup
2 ½ cups self-raising flour 125gms of butter
Mix the ingredients together, press into a slice tin, cook for 10 minutes at 180 degrees (tin size 32cm x 25cm approx). Melt 125gms of butter, mix with 1 tin of condensed milk and 3 tablespoons of golden syrup. Spread over base and cook again for 10 minutes. When cold, ice with 125gms of copha melted and mix in ¾ cup drinking chocolate. Allow to sit until very firm (not in fridge). Cut into slices.
RICHARD OUSBY – Cru Bar & Sixes and Sevens
This recipe is from my childhood when we spent a lot of weekends at my Nan's house. We ate lamb's tong for breakfast on toast, local vegetables (there was nothing else) and cherries straight from the tree. I have so many wonderful memories of this time.
Pea and Ham Soup from Nana Sheila
A good ham bone with some meat on it
1 packet of split peas
2 big onions, chopped''
celery leaves, chopped
3 large carrots sliced
500grams Japanese pumpkin, peeled, chunked
200g green beans
thyme
olive oil
2 bay leaves
salt and pepper to taste
Soak split peas overnight in cold water. The next day drain them and rinse well. In a large soup pot sauté onion and celery leaves in a little olive oil. When onion is soft and translucent add the other vegetables, drained and rinsed split peas and remaining ingredients. Fill the pot with cold water. Bring to the boil and then simmer very gently for about 2 hours. Keep an eye on it because pea soup can catch and burn. Be careful with the seasoning as the ham bone is salty and some are saltier than others. This soup is good with Rough Soda Bread or a good Rye bread.
JAVIER CODINA - Moda Steak. Tapas. Seasons
I'm so honoured to share a very special recipe from my grandmother Carmen — her Chicken Croquettes. It's a dish she used to make for us growing up in Spain, and one that has stayed close to my heart. Every time I prepare it, I'm taken back to her kitchen, the smell of simmering béchamel, and the comfort of home. It's still one of the most loved dishes at Moda today — simple, nostalgic, and full of soul.
Javier's Grandmother's Chicken Croquettes
Serves 120 (recipe can be halved or quartered)
1 Whole Fresh Chicken – Roasted and finely diced
1KG Brown Onions – Finely Diced
500 G Plain Flour
2 Litres of Milk
1 Teaspoon Nutmeg - Grated
Sea Salt and Black Pepper – To Taste
Olive Oil
Vegetable Oil – For Frying
Crumb
100 g Plain Flour
2 Whole Eggs
200g Panko Crumbs
Roast Chicken - 10 minutes at 220C, then 1 hr 15 minutes at 180C until the internal temperature is 75C or until juices run clear. 20 minutes for every 500g at 180C. In a large frypan, add in the olive oil. Then add the chicken, nutmeg and a large pinch each of salt and pepper. Cook over moderate heat, stirring, for 3 minutes. Stir in the flour, then gradually whisk in the milk. Simmer for 3 minutes, stirring occasionally. Scrape the croquette mixture into a bowl; let cool. Cover and refrigerate until chilled, at least 1 hour. Divide the croquette mixture into equal portions – large tablespoon size. Using wet hands, roll the portions into oval croquettes. In a shallow bowl, beat the eggs. Spread the panko crumbs and some flour in 2 more shallow bowls. Dredge each croquette first in the flour, then dip in the egg; coat the croquettes with panko crumbs and transfer to a platter. In a small saucepan, heat 1/2 inch of vegetable oil until shimmering. Fry in small batches at a time, turning twice, until golden brown, about 2-3 minutes each side. Serve immediately, with lemon wedges.
JACK STUART – Blume restaurant in Boonah
This is my great grandmother Robby's recipe, and my mother would make it for me when I was little. I love the way the golden syrup sits at the bottom of the pudding!
20 Minute Steamed Golden Syrup Pudding
1 cup SR flour
1 cup flour
1/2 teaspoon baking soda, 1 teaspoon cream of tartar.
1 tablespoon sugar
1 dessert spoon butter
1 dessert spoon golden syrup
1 egg
1/2 cup milk.
Beat butter and sugar, add syrup then flour + rising and lastly beaten egg and milk. Add golden syrup to greased pudding basin then add mixture. Steam for 20 minutes (Robby steamed it for an hour!).
JOSH LOPEZ - Lopez at Home
This dish has been made in our family for over four generations, starting with my great-grandmother Cleotilde. Abuelita Cloti, as we affectionately called her, operated a bakery alongside her daughters for many years in San Miguel and later in the capital – San Salvador, where my mother was born. People would come from far and wide to taste some of the finest pan dulce – sweet pastries, with semita being the most popular due to the local pineapples grown in the area. The recipe I am proud to share has been revived and revised by my sister Hayley, after being passed down through generations and across the seas.
Semita de piña – a traditional baked sweet of El Salvador
Makes 2 large semitas
4 cups Plain flour
2 cups whole wheat flour
2ea Eggs – XL Free Range
¼ tsp Baking soda
1ea yeast – sachet
½ cup Caster sugar
227g Nutlex – Dairy Free butter - cubed
1tbsp Vanilla paste
1 cup water – warmed
1tsp table salt
300g pineapple jam
60g raw sugar and cooking oil spray for lining baking sheets
Preheat the oven for 175 deg C.
Combine both flours, baking powder, yeast, sugar and salt in a bowl of a stand mixer fitted with the paddle attachment. Mix on the lowest speed to combine together. Add the Nutlex a few cubes at a time and mix until the flour looks like coarse with a sand-like texture. Next, add the eggs one at a time along with the vanilla and mix until incorporated. Slowly add the water, a quarter at a time as you don't want the dough to be too wet. It is ready when you should be able to roll a ball in your hand. It is okay to see small bits and streaks of butter in the dough. Roll the dough into a ball and allow it to sit in the mixer bowl, covered with a tea towel until ready to use. Next, line 2x baking sheets or pans with baking paper and spray with cooking oil spray. Sprinkle a clean work surface with flour and knead the dough until it is pliable enough to roll out.
Reserve a little bit of dough to roll out "snakes" to decorate the semita with a lattice. Divide the rest of the dough in 4 equal balls. Roll out the first mound of dough on baking paper until it is about 5mm thick. Carefully lift the parchment paper and flip the dough unto the baking sheet. Slowly peel off the paper and press the dough down with your fingers to line all the corners and sides of the baking sheet. Trim off excess dough from the ends and use it to mend holes or short corners. Spread the pineapple jam evenly over the dough.
Roll out the second mound of dough on parchment paper and gently flip it over the jam and piloncillo filling. Stretch the dough to cover all the corners and press all the edges to seal. Repeat process to make a second semita. Roll out some dough "snakes" to form a lattice on top. Sprinkle the dough with raw sugar, enough to form a 'crust' after baking. Bake for 30-35 minutes until it's deep golden brown. Let the semita cool completely before serving. It's actually better the next day.
GLEN BARRATT - renowned Pastry Chef
This pineapple upside-down cake was a favourite from a Women's Weekly recipe card box, which was saved by my family. In grade 4 I went on a school excursion to the Golden Circle cannery where I saw the pineapples ( which you would use in the recipe) being processed and tinned, it was pretty cool 😎
Pineapple Upside-Down Cake
125 g (4 oz.) butter
2 cups self-raising flour
1/4 cup castor sugar
1/4 cup milk
2 eggs
1/4 cup pineapple syrup from can
Cream butter and sugar well, add eggs one at a time and beat until light and fluffy. Fold in sifted flour and combined syrup and milk alternately, beat lightly until smooth.
Upside-Down Topping
470 g (15 oz.)
can pineapple slices
glacé cherries
60 g (2 oz.) butter
12 cup brown sugar,
firmly packed
Blend softened butter with brown sugar (don't over-mix), spread over base of greased deep 20 cm (8 in.) cake tin lined with greased paper. Drain pineapple slices (reserve 14 cup syrup for cake mixture). Arrange pineapple slices and glacé cherries decor-actively over brown sugar mixture, spread cake mixture over care-fully; bake in moderate oven 1 hour. Allow to stand 5 minutes before turning on to serving plate. Eat as cake or serve as dessert with whipped cream.
ELLIOT PLATZ – Monte Lane Wine Bar
I love this recipe because it is a soft reminder of my Grandmother Jane, baking in the kitchen on the family farm in Warrill View in the Scenic Rim on the foggy, slightly frost-kissed winter mornings. It's when and where I feel in love with the kitchen.
Spice Cake Recipe Winter Harvest Festival
240ml Milk
125ml Olive Oil
60g Honey
100g Brown Sugar
120g Plain Flour
105g Oat Flour
20g Baking Powder
5g Ground Cinnamon
4g Ground Ginger
2g Ground Coriander
1g Ground Cardamon
1g Ground Cloves
1 Big Pinch Sea Salt Flakes
Preheat Oven to 160 degrees, with a small metal baking tray with water on the bottom of the Oven. In a Mixing Bowl, Combine Milk, Oil, Honey and Brown Sugar and Combine. In a Stand Mixer, Combine Dry Ingredients with the Wet Ingredients. Pour contents into a 9x9 inch Baking Tray lined with Grease Proof Paper. Bake at 160 Degrees for 35-40 Minutes, Rotating Every 20 minutes. Insert Skewer into middle of the Cake and ensure it comes out clean. Remove from Oven and Transfer to Wire Rack and let cool for 15 minutes. Portion and Serve with your Favourite Caramel or Ice cream.
CAROLINE JONES - Three Girls Skipping
Most of the recipes at Three Girls are versions of the recipes I grew up eating. There's nothing fancy, it's all tried and true, and for me, it's comfort food at its very best. This Gran's recipe. I now make this in the same enamel dish she used to make it in, and in just one mouthful and I am back in her kitchen, spoon in hand, fridge door open, Gran nearby. Just one mouthful and I feel her love. The funny thing is I only realised that Gran's baked custard was just about always slightly over cooked when I started to work in kitchens for a living... and that made me it love it even more.
Gran's Baked Custard Recipe
250ml cream
300ml milk
Splash of vanilla essence (these days I use Vanilla Bean)
3 whole eggs
2 egg yolks
100g caster sugar
Freshly ground nutmeg (optional)
85g desiccated coconut (optional)
Preheat oven to 160°C. In a saucepan, combine cream, milk, vanilla pod, seeds, and vanilla extract. Bring just to the boil. Remove from heat and allow to stand for several minutes. In a mixing bowl, whisk together eggs, egg yolks, and caster sugar. Gradually whisk in the cream and milk mixture.
Strain the custard into a pouring jug and allow to stand for several minutes (this allows bubbles to rise so you can spoon them off – it's visual, not taste-related). Gently pour the custard into a suitable baking dish and place it in a baking tray in the oven. Fill the baking tray with boiling water, so it comes approximately halfway up the side of your baking dish. Bake for 30–40 minutes or until the custard is just set and still slightly wobbly in the middle. Carefully remove from the oven and from the water tray. Allow to cool slightly before serving, or refrigerate until needed.
OLIVIER BOUDAN - Roastbeef and The Frog at The Overflow Estate 1895
This was the best, best comfort food growing up, my mother Danielle's recipe!
Mum's Caribbean Mud Crab Matoutou
1 kg cleaned Mud Crab 250 g long grain rice
100 g smoked bacon (optional) 1 brown onion
2 garlic cloves 40 gr hive
40 g flat-leaf parsley 1 ripe tomato
2 cloves or ground cloves 1 tbsp Colombo powder
2 sprigs fresh thyme 2 limes
2 vegetarian chillies 1 turmeric leaf
1 hot chili pepper Salt and pepper
After thoroughly cleaning the crabs, lightly crush the claws with a rolling pin. Season with lime juice, vegetarian chili, garlic, salt, and pepper. Let marinate for 4 hours to overnight. Chop the condiments (onion, chives, parsley). Dice the tomato. In a saucepan, heat a drizzle of oil. Then lightly sauté the chopped condiments, thyme, cloves, red bell pepper, and bacon pieces. Add the crabs and cook, stirring, until browned. Add the tomato, Colombo powder, and salt. Cover and cook for 5 minutes. Continue by adding the rice, stir, cover, and add a little chili pepper to cook. Cover and cook for 20 to 25 minutes. Adjust the seasoning at the end of cooking, sprinkle with lemon juice, and toss gently.
A Celebration of Lost Culinary Arts presented by 612 ABC Radio Brisbane
Kalbar School of Arts & Memorial Hall - 65 Edward St Kalber on Saturday 28 June from 9am - 4pm FREE ENTRY
