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We’re proud to celebrate Australia’s diverse cuisine culture. Like our founder Stanley Rogers, at least one quarter of the Australian population was born overseas or are the children of migrants, bringing with them a rich tapestry of recipes, cooking styles and culinary traditions. Over time, Australia’s appetite for freshness and flavours has grown through the introduction of different ingredients, dishes and fusions. 

‘What’s on your fork Australia?’ sets out to celebrate all Australians through one thing that always brings us together – food!


Do you have a story to share of a memorable family dish?

A traditional recipe passed down through generations?

A favourite meal you've perfected?


Then join our Instagram competition for your chance to win one of our amazing prizes!

PRIZES

18 cutlery setS

THREE CUTLERY SETS to be won EVERY WEEK for six weeks!

GRAND PRIZE

valued at $1,200

The best overall entry in the six weeks will take our Grand Prize consisting of a cutlery set, cookware, knife block & cutting board!

COMPETITION is now closed

HOW to enter the competition

Competition Period: 4 March - 14 April 2021

Click here to view the full Terms & Conditions

#Whatsonyourforkaustralia

weekly winners

  • Grand Prize Winner
  • Week 6
  • Week 5
  • Week 4
  • Week 3
  • Week 2
  • Week 1

"Nonna's Eggs"

This is what my family lovingly calls this traditional Southern Italian dish of fresh eggs poached in a spicy tomato sauce.

I learnt this simple but flavoursome version from my late mother-in-law, Mariantonia ("Nonna"), who learnt it from her mother, and so on, down through the generations in the small mountain village of Arena in Calabria.

There was no written version of her family's recipe as it was "Cooking by sight, taste and smell" and dependent on what ingredients were available. Summer always means basil!

Like her, I like to use produce from my garden: eggs from my chooks, and basil, parley, oregano, garlic and chillies from my veggie patch. Unlike her, I use store-bought not homemade passata!

Every time I cook Nonna's Eggs, I still hear her saying to my boys, "You hungry? No worries, I make the eggs!" and smile as I remember her watching proudly as they wolfed down mountains of beautifully poached eggs and sopped up the fiery red tomato sauce with an endless supply of her freshly baked bread.

A family recipe filled with life, love, tradition and memories. Grazie, Nonna!

🍳🥚🌶️🍅👵🏼🇮🇹❤️

Heat oil in frypan. Saute chopped red onion and garlic, dried red chillies, sprig of fresh basil and dried oregano. Add bottle of tomato passata and tin chopped tomatoes. Simmer 30-40 mins until oil comes out. Add water if needed. Make wells in sauce, break egg into each one. Cover with see-through lid, simmer till egg whites are cooked and yolks are almost set. Sprinkle with grated Parmesan, chopped parsley and basil, and dried chilli flakes. Serve with toasted crusty bread.

@wytrabit

Simple dishes like my family's favourite Chicken Sate, are simply delicious, it doesn't take hours in the kitchen to put yummy food on your fork (or chopsticks, in this case 🥢🥢🥢) ... but what I really love about this recipe, is it's a dish I make with my grandkids, sliced, stirred & seasoned, with heaps of love, laughter & memories of cooking together 🤗🥰🤗 taking their taste buds on an adventure into the wonderful world of food 😋😋😋

500gms Chicken Breast (cubed)

1 bunch Bok Choy (washed & cut into 4 cm pieces)

1 Onion (cut into wedges)

125 gms Green Beans (trimmed & blanched)

1 clove Garlic (finely chopped)

1 Tbs Fresh Ginger (grated)

1 Long Red Chilli (thinly sliced)

1 cup Water

1/2 cup Peanut Butter

1/3 cup Sweet Chilli Sauce

3 tsp Fish Sauce

Peanut Oil to fry

4 Vermicelli Noodles Baskets

Chopped Peanuts, Coriander Leaves & Carrot Dragonflies to serve

Heat 1 Tbs oil in a wok & stir-fry the chicken until just cooked, set aside

Heat a little more oil & stir- fry the onion, for 2. - 3 minutes.

Add the beans, garlic, ginger & chilli & cook for 1 minute more.

Return the chicken to the wok, add the peanut butter, sweet chilli sauce, fish sauce & water, simmer until the sauce thickens a little, toss through the bok choi & simmer until slightly wilted.

Serve in vermicelli noodles baskets & garnish with carrot dragonflies, coriander leaves & roughly chopped peanuts.

To make the vermicelli noodles baskets, soak noodles as directed, drain well, press a layer between two (lightly oiled) metal sieves & fry in hot oil until crisp.


@greytulip

My blast from the past, our favourite dessert from the 60s. Sundaes made using homemade vanilla ice cream from an old family recipe. A recipe from long before the invention of fancy ice cream machines. It has only 5 ingredients:

Full cream milk

Vanilla essence

Sugar

Whipping cream

Cornflour

To my old-fashioned ice cream, I simply add homemade hot fudge sauce, flaked almonds, a dollop of cream and a glacé cherry to make delicious retro sundaes.

I serve with my favourite 60’s music.

@my_life_uncorked

Keep your eyes on your fries 🍟👀... especially if they are my Cheesy Polenta Fries - extra crispy & Delicious served with spiced carrot/capsicum ~ lemon yoghurt dip 😋...Always a crowd pleaser in our house - perfect snacks on a cool Autumn day 👌🏻


Cheesy Polenta Fries Recipe:

1cup cornmeal (Polenta)

2cups chicken stock

1cup milk

1/4 cup finely minced onion

1/2 tsp minced garlic

2tbsp olive oil

1/4 cup grated sharp cheddar

2tbsp grated parmesan

1/4 cup brie


Heat olive oil in heavy bottomed pot , saute onion & garlic ... Add milk & chicken stock. When this comes to a boil reduce heat & slowly whisk in cornmeal ( whisking constantly) ...cook approx 5 mins until mixture very thick ... remove from heat stir in 3 types of cheese ...pour hot polenta mixture into pan lined with glad wrap & place in fridge until cool.


When polenta has cooled & is firm , place into cutting board & cut into small rectangles ( chunky fries 🍟)


Prepare breading mixture = one bowl with seasoned flour / one bowl whisked egg / one bowl panko breadcrumbs mixed with finely grated parmesan cheese.


Dip each "polenta fry" into flour then egg wash then coat with panko mixture.


Shallow fry breaded polenta fries in olive oil ( medium heat ) flipping on all sides until golden & crisp.


Serve with your choice of dip & lemon wedges on the side - delish 🍟🌽🧀 😋

@il2a2

I love cooking with traditional indian flavours and recipes that I have inherited from my family.. here I made Maash Daal and served it with mint yogurt, pickles, salad and naan bread. So delicious and wholesome.

@mrschunk

My Moma taught me how to make this carrot cake in one of the multiple baking sessions we had when I was growing up. I always loved the little cake forks we would eat it with - feeling like a proper little lady at our English tea party's 😍

It's always been one of my favourite cakes to make for many reasons including

🥕 It's one of my comfort foods when I'm homesick as it brings back happy memories of home 🇬🇧

🥕I can have it even when I'm on a diet as it fits in to many of my "healthy eating plans" with a couple of "tweaks" to the ingredients

🥕 It's practically foolproof to make & tastes Awesome!!

🥕It's a perfect recipe for #lovefoodhatewaste

as I can use up any "wonky/imperfect" carrots & fruit that I have to be used up plus it freezes well

🥕I can use the recipe to make muffins/ cupcakes

@good_vibes_good_feelings

Beef Koftas & Couscous Tabbouleh with lemon yogurt.

*

Finely chop the garlic. In a medium saucepan, melt the butter over a medium- high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water and crumbled chicken stock and bring to boil. Add the couscous, currants. Stir to combine, cover with lid and remove from heat. Set aside until water is absorbed.

Cut cherry tomatoes, cucumber parsley and walnuts.

Squeeze lemon juice into Greek yogurt.

In a large bowl, combine beef mince, chermoula spice, eggs, fine breadcrumbs and garlic. Roll the beef mixture into koftas.

Cook koftas until golden brown about 3-4 mins.

While the koftas are cooking, add the tomatoes, cucumbers, parsley to the couscous and a squeeze of lemon juice.

Divide the couscous tabbouleh and top with beef koftas. Serve with the lemon yogurt and garnish with walnuts.

ENJOY!

@cyclingfunmum

Hippidy Hoppidy Easter everyone 🐰🐰🐰


I remember every Easter my sister and I would stay at our Nana's house for Easter holidays.

Nana loved sweets and would always be baking cakes to have with her cup of tea. I would be in the kitchen helping and watching her.

She would make yummy Easter cupcakes like these with white chocolate bunnies on top. It was so much fun and she would have the record player on - singing Nana Mouskouri songs....... while she was baking.

My sister and I used to laugh so much.

Gee I miss baking with Nana. ❤❤

.

@summerlove725

When we got lots of passion fruit from our garden and I wanted to eat straight with spoon, I made passion fruit curd💛 I appreciate beautiful hot summer weather, and always enjoy spoonful delicious passion fruit curd anytime I want😋

@stanley.rogers #whatsonyourforkaustralia


✨Ingredients ✨

1/2 cup of passion fruit pulp

30ml lemon juice

50g caster sugar

85g unsalted butter, room temperature

4 large egg yolks


✨Method✨

1. Place passion fruit pulp and sugar in a heat-proof glass bowl over a pot of simmering water. Whisk for a few minutes until sugar dissolved.

2. Add egg yolks and lemon juice and combine well.

3. Add butter and keep storing until the curd thickens.

4. Enjoy with waffle, ice cream, pancakes... or straight from jar😋

@iloveshortbread

“Yong Tau Foo” Stuffed Vegetables in Broth

#yongtaufoo #homecooked

#whatsonyourforkaustralia

@stanley.rogers


This is my favourite go-to soup for a chilly autumn night - I learnt to make this dish from my late grandmother. She organised Sunday dinner every week for the whole family consisting of all her 8 children, spouses and grandkids. Grandma’s kitchen was always bustling with many aspiring sous chefs eager to learn/help or peckish kids and adults who were wanting a quick nibble, alongside friendly banter and laughs in the kitchen aplenty.

Looking back this was truly a labour of love - Grandma was sure to make this family dinner happen every week for the family to get together. After she passed, sadly the Sunday family dinner tradition ceased.

I hope to start this tradition again with my kids in the future, knowing that a delicious hearty meal brings the family and hearts together 💝


Yong Tau Fu ‘Stuffed Veggies in Broth’ 🫑🍆🥬🌶🥦 🐟

Serves 4

1 bittergourd, cut into 2cm sections

1 eggplant, cut into 2cm sections

1 capsicum, cut into 2cm sections

Assorted fish balls/pork balls

Assorted vegetables (broccoli, Chinese bokchoy)

600g homemade mackerel fish paste

Dried beancurd sheets, rehydrated

1.5L chicken stock


1) Prepare broth with chicken stock.

2) Stuff bittergourd, eggplant and capsicum with fish paste.

3) Pan fry stuffed veggies on both sides, leave aside to cool.

3) Place assorted fish balls, meatballs in pot containing broth and boil for 5 mins.

4) Place all stuffed veggies and broccoli in broth, boil for 3 mins.

5) Place bok choy and beancurd sheet, boil for 1 min.

6) Serve with warm rice and homemade chilli sauce. Bon appetit!

@merek.eyikur

What’s on your spoon? Turkish Creamy Rice Pudding also known as Sütlaç. My go to light dessert.

Recipe from my dearest mother~

Ingredients:

1 1/2 cup Rice

1/2 cup Cream

10 cups Milk

1 3/4 cup Sugar

1 tbsp Vanilla

3 drops Orange Blossom Water

Method:

Cook the rice, milk and cream in a pot for 2 hours on low heat. Cover it with a lid while cooking. Add in the sugar and vanilla and keep cooking till the mixture thickens. Dissolve orange blossom water. Keep it refrigerated and decorate according to preference ✌🏼😊🍚

@pearler60

"Nonna's Eggs"

This is what my family lovingly calls this traditional Southern Italian dish of fresh eggs poached in a spicy tomato sauce.

I learnt this simple but flavoursome version from my late mother-in-law, Mariantonia ("Nonna"), who learnt it from her mother, and so on, down through the generations in the small mountain village of Arena in Calabria.

There was no written version of her family's recipe as it was "Cooking by sight, taste and smell" and dependent on what ingredients were available. Summer always means basil!

Like her, I like to use produce from my garden: eggs from my chooks, and basil, parley, oregano, garlic and chillies from my veggie patch. Unlike her, I use store-bought not homemade passata!

Every time I cook Nonna's Eggs, I still hear her saying to my boys, "You hungry? No worries, I make the eggs!" and smile as I remember her watching proudly as they wolfed down mountains of beautifully poached eggs and sopped up the fiery red tomato sauce with an endless supply of her freshly baked bread.

A family recipe filled with life, love, tradition and memories. Grazie, Nonna!

🍳🥚🌶️🍅👵🏼🇮🇹❤️

Heat oil in frypan. Saute chopped red onion and garlic, dried red chillies, sprig of fresh basil and dried oregano. Add bottle of tomato passata and tin chopped tomatoes. Simmer 30-40 mins until oil comes out. Add water if needed. Make wells in sauce, break egg into each one. Cover with see-through lid, simmer till egg whites are cooked and yolks are almost set. Sprinkle with grated Parmesan, chopped parsley and basil, and dried chilli flakes. Serve with toasted crusty bread.

@its_time.to.eat

Breakfast ... It’s one of my favourite times in the day. I wake up excited about what I will eat ... and there are no rules, so anything goes! 😊


Sometimes, I save a serving of dinner from the previous night to have for breakfast ... It’s not unusual for me to dig into a pasta bake, or bowl of noodle soup, or even half a rack of ribs with potatoes and slaw for breakfast. 😆


Other times, I have baked something especially for breakfast (cinnamon scrolls, Asian style sweet buns, banana bread, za’atar knots ... the list goes on). Sometimes, the baked goodies are more of a dessert (frangipane tarts, galaktoboureko, pandan chiffon, Basque cheesecake ... 😬) but I feel less guilty about having them earlier in the day ... at least I have a chance of burning off the calories throughout they day, right? 😉


I usually favour a hot savoury breakfast but am happy with a good helping of anything. For someone like me, who’s obsessed with food, having a good breakfast puts a spring into my step every morning and sets me up, ready to face the day ahead. Pouring a hot cup of tea and setting the table with cutlery is a daily ritual. How can your day not be good if it starts in such a delicious way?!?


I haven’t had toast for a while, so today’s breakfast is toasted fruit bread ... topped with homemade ricotta ... and juicy, plump figs drizzled with Australian honey. 😋!

@brokencrayons.stillcolour

I’ve So many fond childhood memories of helping my nonna make home made agnolotti filled with ricotta and her home grown spinach in a sage and burnt butter sauce ❤️ so simple, yet delicious 🤤 these days I make them with a twist to get more colour on the plate by adding beetroot and spinach to the pasta dough.. these little parcels of happiness remind me of her bright smile and warm loving heart ❤️❤️❤️

@wogboyeats

Having the best pancake experience ever only @miliandcocafe

@olive_passage

My brothers and I absolutely adore our mums cooking, from her simple beans curry to fancy crab curry and everything in between! My mum never cooks with a recipe!! Its so difficult to find out what goes into her dishes other than to stand next to her and write down ingredients and quantities as she cooks. Also she doesn't use measuring spoons for spices (as all Indian mums) so I'm there trying to quantify everything while she hurries on cooking!

I haven't seen my mum for 13 months now and I can't wait to spend time with her again. When I do cook her dishes, I miss her even more because theres so many memories we have while sharing her food!

Here's her prawn curry recipe that I've managed to write down.

Ingredients

750g prawns shelled and deveined

4 tablespoon butter

60ml neutral oil

1 finely sliced onion

1 tablespoon chillie powder

Half teaspoon turmeric

Half teaspoon coriander powder

Half teaspoon cumin powder

1 teaspoon garum masala

Salt to taste

Few curry leafs

1 teaspoon ginger and garlic

4 tomatoes pureed

4 boiled eggs

Coriander

Method

-fry prawns in butter till half cooked, remove from pot

-add oil and fry onions till lightly brown

-add all the spices and fry till fragrant (low heat)

-add curry leaf, ginger garlic and tomato, mix and cook for 10 to 12 mins.

-add prawns and eggs and cook till done

- garnish with dhania (coriander)

Serve with rice/roti and pickles

@another_food_blogger

An oldie but goodie!! Prob the 1st recipe I did on my site that was v successful. My beef cheek ragu - I’ve been making this for 4 years now and we eat it pretty much every week and it’s yet to grow old. Olivia (now 4.5) pretty much ALWAYS requests it when asked what she wants for dinner. It’ll be one that will be made for many years to come

@jasnak88

My little bat girl niece loves her spicy and tasty Mi Goreng Noodles and since she's a picky eater we LOVE this meal. Easy to make and even easier to devour 🍜🙃🙏

@ritamouny

This month we welcomed a new family member 👶🙏. We cannot get enough of her and Meghli; a traditional Lebanese dessert that warms the heart and soul. 💗💗💗

We make this dessert to celebrate the birth of a child and at Christmas time, the birth of Christ. 🥰🎄

Meghli is brown like the soil and nuts such as pistachios, walnuts, almonds are scattered over it - like seeds that will sprout. This symbolizes birth. 👶

Meghli is healthy and refreshing. It is believed the ingredients used e.g. cinnamon and aniseed help the mother regain her strength and build her milk supply. ♥️

In a pot place:

1 cup of rice flour

1/2 cup of sugar (can vary if you have a sweet tooth)

1 tablespoon caraway powder

1 tablespoon cinnamon powder

1 tablespoon grounded anise seeds

6 cups of cold water

Mix ingredients together then place over low heat.

Continually stir until it boils and slightly thickens. Pour the Meghli in small bowls and cool.

Serve with various nuts such as pistachios, walnuts, almonds and coconut!

stanley rogers' STORY

Since 1930, Stanley Rogers has been renowned for quality, craftsmanship and timeless style.


Stanley Rogers is Australia’s most iconic cutlery brand.


Stanley Rogers was born Shaul Rogowaj, on 15 January 1890, in Festow Ukraine to Russian Jewish parents. His family fled persecution in Russia and moved to a small town in Poland where his father worked as a yeast trader – yeast was a very important commodity at that time. Tragically, his father died when Shaul was only nine years old and his older brother twelve. At the time, women had no legal rights, so Shaul and his brother were expected to ‘take over’ the family trade. This was the catalyst for Stanley’s lifelong entrepreneurial spirit. 

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