St Andrew's Anglican Church

31/05/2026

What recipes tell your family and community’s story?

Justin’s Fennel and chorizo risotto
2 – 3 t dry fennel seeds
1 T olive oil
1 chorizo sausage (preferably hot), quartered lengthwise and then sliced
1 fennel bulb, coarsely chopped after removing stems and core
1 medium carrot, coarsely chopped
1 – 1 ½ red capsicums (depending on size), coarsely chopped after removing centre
1 cup risotto (arborio) rice
1 splash of white wine
1 L chicken stock
Parmesan cheese and butter

Method
1. In a medium pot, on low heat, dry roast fennel seeds until aromatic, then remove.
2. Add oil to same pot and chorizo. Fry until slightly crisp and oil is coming out of sausage (this risotto can be vegetarian by leaving out the sausage and using vegetable stock, but the spicy sausage is key to flavour for me).
3. Add fennel and simmer on medium heat, stirring so fennel takes up sausage oils – about 3 – 4 minutes.
4. Add carrot and capsicum and continue to simmer, stirring occasionally, until carrots are softening, about 4 – 6 minutes.
5. Meanwhile, warm the stock in a jug – 2 minutes in the microwave.
6. Push pot contents to sides to leave the middle of the base bare and add rice. Leave there to partially toast the rice, stirring 1 -2 times only, about every 1 minute.
7. Add the wine to deglaze the pot – stir vigorously to unstick anything from the base (if you are avoiding alcohol, use the stock instead).
8. Add about 200mL of the warmed stock at a time, with the heat so it is just bubbling and stir gently but frequently. As the stock evaporates and the risotto thickens, add another dose of stock until it is all used.
9. If the stock is not already salty, season to taste.
10. The risotto is ready when the rice is just softened, but not mushy (al dente) and a thick creaminess starts to form on top. If all the stock is used before this, then add a little water from a boiled kettle and keep stirring.
11. When it’s ready, take off the heat, add grated parmesan cheese and a few cubes of butter, stir in and let it rest for 5 minutes with the lid on.
12. Serve with a sprinkle more of parmesan and a grind of pepper.

Justin says: In a family of 4 boys, this is a family favourite. I don’t know where I got the recipe from originally, but I have learnt it, because I always seems to get a good reception from hungry teenage stomachs. It is dense, rich, hearty food, but warming and filling, especially in winter. I am a sucker for choosing the wine (“a splash to de-glaze the pot”), such that a glass of it later will go well with the end product.

Our Dinner Church tickets are LIVE! Get yours while you can as they sell out fast!

Food for the Soul
“We are not just the Church of the twenty-first Century; we also are a church with a history, a story to tell to those who are ready to listen. How, when, and where we tell it may look different, but the good news of the gospel is still the same. The Church that under-stands the present culture, while also embracing its own historical culture and story, lays the foundation for a future vision of hope and transformation.”
Christian Piatt Amy Piatt My Space to Sacred Space: God for a New Generation, 2007

Dinner Church at Saint Andrew’s 🗓 Saturday 20 June 2026 | 🕠 5:30 PM 📍 Saint Andrew’s Anglican Church, Subiaco share food and community and be...

25/05/2026

🎨Thank You – We Are the Temple of Charity🎨

A heartfelt thank you to everyone who made our Pentecost Art Exhibition such a wonderful and meaningful experience. To our talented artists who shared their creativity and stories, to the volunteers who gave their time and energy behind the scenes, and to every visitor who came through our doors; thank you. Your presence, encouragement, and community spirit helped make this more than an exhibition; it became a shared celebration of creativity, faith, and the movement of the Spirit among us. 💜

We are excited that this is only the beginning. Saint Andrew’s looks forward to hosting more events like this in the future, creating spaces where art, faith, hospitality, and community can come together. We already have wonderful things on the horizon, including our upcoming Dinner Church and Cocktails & Show Tunes (Gin tasting Night), and we look forward to welcoming many of you back again soon. 🕊

If you missed opening night, there is still time to visit; the exhibition will remain open until 1:00 PM on Thursday. We would love for you to come and experience it during opening hours. And if you cannot make it in person, keep an eye on our Instagram over the coming days and weeks as we share featured artworks and celebrate the creativity of the artists with our wider community. ✨

21/05/2026

Gentle reminder; Pentecost Art Exhibition at Saint Andrew’s

We Are the Temple of Charity: Come, Holy Spirit is coming soon. Join us as we celebrate creativity, faith, and community through art and reflection.

✨ Opening Night: Monday 25 May at 7 PM
📍 Saint Andrew’s Anglican Church, Subiaco

All are warmly welcome: come and experience the movement of the Spirit through creativity and shared community.

https://sites.google.com/view/st-andrews-art/home

17/05/2026

What recipes tell your family and community’s story?

“The Biblical text comes alive in the context of community, its endless shades and contours revealed in the presence of a diversity of readers - young and old, learned and unlearned, rich and poor, historical and contemporary, living and dead ....The sacred text becomes a crucial point of contact, a great dining table, erected by God and set by God’s people, where those who hunger for nourishment and companionship can gather together and be filled.” Rachel Held Evans Inspired 2018.

Sue’s Beef Julienne with Leeks
Ingredients
1 Tblspn corn oil (whatever oil you use)
1 clove garlic crushed
1 med onion finely chopped 2 medium leeks sliced
1 Tblspn Thyme
2 OXO cubes
12 ozs Topside Beef (Chuck Steak) cut into 1/4inch strips or chunks
16 0zs can drained kidney beans
Directions
1.In a heavy based saucepan cook the onions and garlic in the oil for 3 minutes, add the
strips – chunks of beef until evenly browned – you may have to do more than one batch
at a time.
2. Stir in the beef cubes with a cup of water and bring to the boil, simmer covered for 20
minutes. Stir in the leeks, thyme. Season with salt and pepper to taste and simmer for a
further 10-15 minutes until the meat is tender.
3. Stir in the kidney beans and cook for a further 8-10 minutes until the beans are
heated through.
Serve hot with rice or potatoes.

Sue says: “This is a family Favorite winter recipe. I have had to make some
adjustments as I got the recipe from a tv channel in Scotland years ago so meat
cuts are slightly different. Step 2, I usually put it in the oven on a low temp and let
simmer away and add beans not too long before serving.”

Join us on 20 June at 5.30 at St Andrews
Church to share food and community and be church.

Our Dinner Church tickets are LIVE!
Get yours while you can as they sell out fast!

Dinner Church at Saint Andrew’s 🗓 Saturday 20 June 2026 | 🕠 5:30 PM 📍 Saint Andrew’s Anglican Church, Subiaco share food and community and be...

11/05/2026

🌿 Dinner Church Returns to Saint Andrew’s 🌿

Join us on Saturday 20 June at 5:30 PM for another evening of Dinner Church; a shared meal, traditional Eucharist, and welcoming community gathered around the table. Our last Dinner Church was a wonderful success and sold out quickly, so we encourage booking as early as possible.

✨ Vegetarian and gluten-free options available (please advise when booking).

💜 All are warmly welcome; come as you are and share in an evening of faith, food, and fellowship.

Dinner Church at Saint Andrew’s 🗓 Saturday 20 June 2026 | 🕠 5:30 PM 📍 Saint Andrew’s Anglican Church, Subiaco share food and community and be...

07/05/2026

What recipes tell your family and community’s story?

LEAHA’S SUJI HALVA
Ingredients
2 ¾ cups water
1 ¼ cups sugar
½ teaspoon saffron strands soaked in 1
tablespoon boiling hot milk
140 g unsalted butter
1 ¼ cups semolina (coarse grained)
1/3 cup sliced almonds
1 teaspoon ground cardamom
1/3 cup sultanas

Directions
1. Combine the water, sugar and the soaked saffron in a 2- litre saucepan.
2. Place over moderate heat, stirring to dissolve the sugar.
3. Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
4. Melt the butter in a 2- or 3-litre saucepan over low heat, stirring occasionally.
5. Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
6. Add the flaked almonds to the grains towards the end of the toasting process.
7. Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
8. Raise the heat under the semolina for 1 minute, stirring continuously.
9. Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
10. The grains may at first splutter, but will quickly cease as the liquid is absorbed.
11. Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
12. Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
13. A heat-diffuser works well. Remove the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes; serve hot.

Leaha says: “The word “halva” means “sweet” in Arabic As our people travelled nomadically through the Indian sub-continent, the Middle East and Central Asia Halva remained a consistent celebration treat no matter where our families camped. The ingredients are easily cartable and do not perish so our people could always rely on a sweet celebration food when meeting with kin or new tribes along our journey. The joy of halva is the “prasad” that is in English culture a word similar to “praise” as the process of cooking halva is a spiritual practice. We pray / praise / prasad, our gratitude to God throughout the entire process of cooking the halva, from the first laying out of the pots to the serving to family and friends the cooks of the halva are in prayer. We don’t talk, we don’t taste as we cook, we simply spend time in prayers of gratitude to God for the food and the family and friends we feed. We have a saying that “God cooks all halva.”

Join us on 20 June at 5.30 at St Andrews Church to share food and community and be church.

30/04/2026

What recipes tell your family and community’s story?

Gloria Nader McQuillan’s Nader family recipe for Hummus bi Tahina

Serves 3-4
150 gr dried chickpeas, soaked overnight or
400 gr canned chickpeas
Juice of 3 large lemons
125-150 gr tahina paste
3 large garlic cloves skinned and crushed (we have no vampires)
Salt
Pinch of cayenne pepper

To garnish
Olive oil about 1½ tbsp
1 tsp paprika or sumac
Parsley

If using dried chickpeas rinse and boil for about 1 hour until soft – drain and keep a few in reserve for garnish. Canned chickpeas should be rinsed and drained and cooked in fresh water for 15 mins. Reserve some cooking water.

Whizz the chickpeas and the lemon juice and 2-3 tbsp of the cooking water until pureed. Add the tahina (the lesser amount if using canned chickpeas, but add more if necessary), garlic, salt, small pinch of cayenne and whizz again until it has a creamy consistency. Turn into a serving bowl.

Garnish - drizzle the olive oil mixed with paprika or sumac over the top of the bowl, sprinkle with parsley and decorate with the reserved chickpeas.

Gloria says: "my father collected some Lebanese family recipes from his cousin and aunt in Sydney to make sure they didn’t get lost and forgotten. I make hummus for big parties and family get togethers to keep it alive and pass it on. I have taught my grand daughters and sons the family salad dressing recipe too. It runs rings around the product from the shop!"

Join us on 20 June at 5:30 at St Andrews Church to share food and community and be church.

28/04/2026

🍸Cocktails & Show Tunes 🍸
Saint Andrew’s Anglican Church on Saturday 25 July, 6:30–8:00 PM.
Enjoy a guided gin masterclass with Rachel and Pete from Black Cockatoo Distillery, with live show tunes performed by Ross Withnell. The evening will also feature beautifully prepared charcuterie platters by Leaha Pavolvic.
$55 per person (limited tickets available)
✨All proceeds support the LGBTI+ ministry at Saint Andrew’s.

Join us for an unforgettable evening at Saint Andrew’s Anglican Church, Subiaco, with music, craftsmanship, and community. It will feature a gin...

19/04/2026

What recipes tell us about your family and community.

Mum’s Fabulous Scone Recipe - Mary Hughes

This is a simple but delicious recipe handed down to me by my mum Fay. Whilst the humble scone is easy to make, it is hard to get just right. Mum scone recipe was a staple of many shearers’ morning teas, church coffee hours and of course after school snacks.

Ingredients
300ml of Cream
300ml of Water
4 cups of SR Flour
Pinch of salt
2tb Castor Sugar

Method
1. Sift flour salt and add castor sugar.
2. Mix in water and cream.
3. Need on a floured board
4. Bake in a hot oven for about 10 minutes.

Join us on 20 June at 5:30 at St Andrews Church
to share food and community and be church.

In the comments tell us what recipes, stories and meals are important to you.

14/04/2026

Your Christ Journey, your Christ-Self

Join us next weekend on Saturday 25 April (2–4 PM) for a reflective and creative writing workshop with Christopher Konrad. Through journaling and poetic expression, explore your own journey with Christ and the movement of the Holy Spirit in your life.