Chef Lawrence’s Khaja
My career as a chef started in 2015. I completed my Certificate 3 in Commercial Cookery at the University of Fiji. Following that, I did my Certificate 4 at the University of South Pacific,
Food is an expression of our cultural identity. It ties us to our heritage. Culture and its heritage reflect and shape values, beliefs and aspirations, thereby defining identity. In this instance, the Indian identity of the descendants of the Indentured Labour System in Fiji.
Indian food, knowledge, traditions, language, dress etc are just some of the cultural traits that define our evolutionary identity in Fiji and are therefore very important. Culture helps us understand our ancestral values and gives us the meaning of life.
Historic preservation is the visual and tangible conservation of our cultural identity. Food and traditions are aspects of our cultural identity with which can interact.
Join me by contributing a sense of comfort and belonging to our Fijian and Indian heritage. Help bring people of our community together and stay connected through FOOD, STORIES AND TRADITIONS, for PRESERVING THESE RECIPES IS PRESERVING HISTORY and leaving a LEGACY.
My career as a chef started in 2015. I completed my Certificate 3 in Commercial Cookery at the University of Fiji. Following that, I did my Certificate 4 at the University of South Pacific,
I started stirring the pot in the kitchen for my Mum from a young age and am so glad we cooked together every afternoon.
Rou rou- a traditional Fijian dish which I make using spinach. It’s dairy free, vegan and keto friendly too.
I was nine years old when I first ventured into the kitchen to cook on my own. I remember making a potato curry for my mother; she loved it and it is still one of her favourites
Dhreeti Khatri is the owner of DKhat Spices in Brisbane.Dhreeti blends hwer own masalas. You can buy her masalas online via her website
I would like to share my recipe for a simple, hearty semolina milk drink, Ghurwanu, which is meant to provide energy.
I was about 10 years old. It was a hot day in Fiji, and I was sitting under the mango tree and Avinash, my little brother was kicking the ball not far away.
I was around 10 years old when my Grandmother introduced me to cooking. This was the first sweet snack that I learnt.
When I was a little girl and amma made this, I never enjoyed it because it was too bitter. I didn’t have appreciation of this chutney until I grew older
I started cooking when I was 16years old. Was always a helping hand for my mummy but my ma always encouraged me to learn cooking when I’m ready. She always said
Like all children growing up I also wanted to help in the kitchen. My interest however only became stronger as I progressed into childhood and when I was around 5 years old
I have shared the passion of cooking with my grandmother, Ramkuvar Jogia , who was an absolute “mistress of spice” for our Harilal Dosa clan!
This dish reminds me of my childhood and learning to cook with my Mother on an open fire stove (chulla). Mum would supervise making sure that I used all required ingredients but not overdoing with salt.
My career as a chef started in 2015. I completed my Certificate 3 in Commercial Cookery at the University of Fiji. Following that, I did my Certificate 4 at the University of South Pacific,
It was a Sunday; I thought about it all day…corned mutton – I needed to have it!! I went into the kitchen, put the rice on, peeled
Kamal’s Lamb Curry Dr. Kamal Dhaliwal Clinical Psychologist Goldcoast, Australia HOW OLD WERE YOU WHEN YOU STARTED COOKING? I was 16 years old and living
Green Tomato Chutney Sunenna Sharma Author, Public Speaker Melbourne, Australia You can change and chop to your liking. 3 green tomatoes 1 red Spanish onion