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Month: February 2026

2026: the year to master hamantashen

By Lisa GoldbergIn Festivals and Holidays, RecipesPosted February 24, 2026

Our brand new AMAZING hamantashen

Tags: hamans hat, Hamantashen, jewish festival cooking, new hamantashen recipe, Purim

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Recent Posts

Kolac: Dried Apricot + Ricotta Crumble Slice May 5, 2026
A SAVOURY DELIGHT FOR SHAVUOT May 5, 2026
Smoked Trout Fish Cakes April 26, 2026

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Recent Recipes

Kolac: Dried Apricot + Ricotta Crumble Slice

Kolac: Dried Apricot + Ricotta Crumble Slice

A SAVOURY DELIGHT FOR SHAVUOT

A SAVOURY DELIGHT FOR SHAVUOT

Smoked Trout Fish Cakes

Smoked Trout Fish Cakes

Recent Posts

Kolac: Dried Apricot + Ricotta Crumble Slice

Kolac: Dried Apricot + Ricotta Crumble Slice

2026: the year to master hamantashen

2026: the year to master hamantashen

Passover 2025

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heylisagoldberg

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May 19

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In our new book, A Year of Jewish Cooking, we have a chapter dedicated to Shavuot with some of our all time favourite recipes. Many of the recipes in this chapter are new or updated versions of a previously shared recipe.

Baked Cheesecake
Roasted Salmon w Tahini + Herbs
Sweet Cheese Lokshen Kugel
Potato Gratin
Ricotta Cheesecake Slice
MMCC Eggplant Parmigiana
Brown Sugar Meringues with Rhubarb and yoghurt Cream
Cheese Borekas
Cheese Blintzes

There are 5 sweet and 4 savoury.
Which one do you want to make first?

Fabulous pics by the wonderful @alanbensonphotographer

#ayearofjewishcooking #mondaymorningcookingclub
#Shavuot

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heylisagoldberg

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May 18

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And then there’s this.
Perhaps the savoury jewel in the Shavuot crown 🙌🙌

Frojalda.
Turkish Cheese Bread.

Recipe from our fourth book, Now for Something Sweet - in the one savoury chapter!

Comment ‘more cheese’ and I’ll send you a link to the recipe - and there’s a video to go with it.
You’re welcome🧀🧀🧀!!!

#mondaymorningcookingclub
#ayearofjewishcooking
#shavuot

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heylisagoldberg

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May 17

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These Borekas are a joy to make.
A shortcut puff pastry with a simple cheese filling makes a triangular pastry with an exceptional crunch and a perfect savoury taste🙌🙌.
You can find the recipe in our new book, A Year of Jewish Cooking.

If you want to see a few pages from the new book, comment ‘new book’ 🙌🙌

Shavuot 🌾✡️🧀starts on Thursday evening, a two day festival that we have always found a little confusing🤔: What are we actually celebrating, and why do we eat so much cheesecake?

I think - at last - we have some clarity.

Shavuot actually celebrates two things — gratitude for the wheat harvest in ancient Israel which used to be marked by bringing offerings of bread to the Temple, and the moment Moses received the Torah on Mt Sinai.

Then the Temple was destroyed in 70 C.E and Jews scattered across the world. No harvest to bring. No Temple to bring it to. But the Torah remained, and so did the festival.

We like to believe that the dairy tradition grew out of that same moment when Moses came down with the new laws of kashrut, no meat had been prepared the right way, so the people had no choice but to eat a dairy meal. And because the Jewish people LOVE to mark any occasion with food, it stuck. Across centuries of diaspora life the dairy focus (especially cheesecake and blintzes in our part of the world) became as much a part of Shavuot as studying the torah. 🧀🍰

#Shavuot #ayearofjewishcooking
#mondaymorningcookingclub

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heylisagoldberg

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May 16

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This golden, apricot-studded, crumble-topped ricotta cheesecake slice - Kolac - is truly delicious. Comment ‘cheese’ for the recipe.

Shavuot 🌾✡️🧀starts on Thursday evening, a two day festival that we have always found a little confusing🤔: What are we actually celebrating, and why do we eat so much cheesecake?

I think - at last - we have some clarity.

Shavuot actually celebrates two things — gratitude for the wheat harvest in ancient Israel which used to be marked by bringing offerings of bread to the Temple, and the moment Moses received the Torah on Mt Sinai.

Then the Temple was destroyed in 70 C.E and Jews scattered across the world. No harvest to bring. No Temple to bring it to. But the Torah remained, and so did the festival.

We like to believe that the dairy tradition grew out of that same moment when Moses came down with the new laws of kashrut, no meat had been prepared the right way, so the people had no choice but to eat a dairy meal. And because the Jewish people LOVE to mark any occasion with food, it stuck. Across centuries of diaspora life the dairy focus (especially cheesecake and blintzes in our part of the world) became as much a part of Shavuot as studying the torah. 🧀🍰

#Shavuot #ayearofjewishcooking
#mondaymorningcookingclub

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heylisagoldberg

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May 5

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heylisagoldberg

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Apr 30

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heylisagoldberg

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Apr 27

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Just a quick follow up video to encourage everyone to write a submission for the Royal Commission.

Whether you’reJewish or not, if you have ANYTHING at all to say about what’s been going on for the Jewish people in Australia these past few years then please just make a submission.

It can be anonymous, it can be private and it definitely does not have to be a workshopped essay.

Just write your thoughts and submit.

Link to submit is in my Linktree insta bio⬆️
Just do it!

If anyone has any queries, please feel free to DM me and I will try to point you in the right direction.

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heylisagoldberg

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Apr 26

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heylisagoldberg

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Apr 24

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Today is Anzac Day 🌺

Today we remember and honour every woman and man from Australia and New Zealand who served and sacrificed.
Those who came home, and those who didn’t.

Lest we forget. 🌺

Every year, without fail, we mark the day by baking these biscuits. It’s become one of those quiet rituals many of us hold onto — the smell of golden syrup filling the kitchen, the same recipe, the same meaning.

They’ve been made this way since World War I. Simple, affordable ingredients — oats, golden syrup, butter, flour — sturdy enough to survive the long voyage overseas to soldiers far from home. Something sweet to let them know they hadn’t been forgotten.

I love that a biscuit can carry that kind of meaning. Recipe in my last recipe reel❤️

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