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If you have a great Youtube, Rumble, Odysee or Vimeo video to share send it to videos@thebfd.co.nzIf you would like to access exclusive Member content or just remove the ads to make your reading experience more enjoyable click here to browse our Membership options.
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Sally Q Davies Sally has a background in writing for performance. When not at her desk, her hobbies include knitting, gardening, and going to the cinema. A Sunday roast, prawns on the barbie, a Bunnings sausage sizzle. All Aussie staples, and for many of us, it’s difficult to imagine
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If you have a great Youtube, Rumble, Odysee or Vimeo video to share send it to videos@thebfd.co.nzIf you would like to access exclusive Member content or just remove the ads to make your reading experience more enjoyable click here to browse our Membership options.
If you have a great Youtube, Rumble, Odysee or Vimeo video to share send it to videos@thebfd.co.nzIf you would like to access exclusive Member content or just remove the ads to make your reading experience more enjoyable click here to browse our Membership options.
This is a classic Maltese lunch and can be made a variety of ways. At its simplest, as my father-in-law used to make it, it can be just chunks of bread dipped in olive oil and rubbed with fresh tomato and peeled garlic. But for a centrepiece for a picnic
As a child, it was fun to make daisy chains. A group of little girls, yes often girls would pinch a hole in the stem and thread the next daisy stem into the gap. Then repeat. It was a simple activity. Those were the days. There was great delight in
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When it comes to Maltese food, pastizzi are essential. These succulent parcels of crisp, golden, filo-like pastry are the signature Maltese snack, sold as street food and indispensible at family gatherings. There is really nothing else quite like them: spanakopita are perhaps the closest, but pastizzi are in a class
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Pudina tal-Khobz literally means “bread pudding” (the “kh” is pronounced hhhh-phlegm), but it’s nothing like the English bread-and-butter pudding you’re used to. Instead, it’s dense, darkly chocolate-y and spicy – almost like a cross between a brownie and a panforte. Ingredients: * 1 loaf (approx 500g) of day-old bread
