Last night, long after the children were snugly tucked up in bed, I spent several hours stirring, kneading, blending and baking. These evening efforts were in preparation for my family’s Saint’s day – our patron Saint is Saint Luke – and we celebrate every year on the 31st of October. It is a feast day, a celebration of our Orthodox faith and an enjoyable acknowledgement of the date on which our ancestors become Christians. 

I really look forward to planning out the menu for this special day, especially when my children look forward with so much enthusiasm to the dishes that may grace our family table. They all have differing opinions about what I should cook up, but interestingly they all agree on dessert – they must have inherited my sweet tooth! This year a grand, crisp shelled, chewy centred pavlova, topped with vanilla cream and fresh berries rounded off dinner. 

Dough rising


Waiting to go into the oven


Saint’s Day Bread, golden and warm


There are also certain dishes that are significant to this special day; a home baked decorated bread and sweetened cooked wheat, both which are taken to church to be blessed. My late maternal grandmother, Baba Joka, taught me how to make this bread complete with the edible dough plaits and various other decorative touches. I always think of her while making my Saint’s bread and remember her practical and encouraging home cooking hints and tips. Now take a look at the rest of the festive fare…

Puffy, sugar sprinkled doughnut cakes. 

Buttery garlic and cayenne pepper prawns with parsley rice.

Tender rosemary scented beef fillet, cut into generous rounds. 

Golden brown creamed potatoes – my mother’s original recipe and a family staple at special events. 

Crunchy baby cos salad with a drizzle of vinno cotto. 

Sweet honey-lemon carrots briefly blanched and served warm. 

Crispy skinned roast pork, cooked slowly for more than 6 hours on a traditional wood fired spit.

Fresh green cabbage salad. 

Roasted ruby red capsicums and smoky eggplant. 

Moist cabbage rolls, filled with minced pork and rice. 

My mother-in-law who is an excellent traditional home cook, made the last four dishes which were met with smiles and excited comments from all the children. I had to swat their hands away from the dishes just to be able to take a shot with the camera!

Puffy doughnut cakes


Creamy nutmeg spiced potatoes


Traditional cabbage rolls, roast pork, cabbage salad and roasted vegetables


As is usual with our Saint’s day, I made an ample amount of food so that everyone could have a choice of seconds – there are always specific favourite dishes that each person in our family has. I am particularly partial to the green cabbage salad and creamed potatoes, because they bring back wonderful childhood memories growing up and celebrating various special occasions with my parents, brothers, grandparents and our extended family members and close friends.

After all this preparation and feasting and celebrating, it was lovely to sit down at the end of the night, in the quiet of the house after everyone had gone to sleep. My thoughtful husband made me a cup of tea, strong and flavoursome just the way I like it and we chatted and reminisced about our wonderful day. 

Beautiful blooms from Summer’s Floral added colour to our feasting table.