From the Editor, Leigh O’Connor.
Creole, Cajun and Caribbean cuisines - from the soulful kitchens of Louisiana to the vibrant islands of Haiti and Jamaica - are bound by rhythm, resilience and fire. Each dish tells a story of survival and celebration, where cultures met, clashed and harmonised through food.
Creole cooking embodies elegance and depth - French finesse entwined with African, Spanish and Caribbean influences. Shrimp étouffée, gumbo and rice scented with bay leaves whisper of history and heart.
Cajun fare, born in Louisiana’s bayous, is bolder - smoky jambalaya, fiery andouille and stews thick with spirit and spice. From the Caribbean, Haitian griot, Jamaican jerk chicken and peppery rice and peas pulse with tropical heat, singing of the sea and sun.
Together, these cuisines form a living symphony of culture - bold, defiant and joyful - where every bite carries the heartbeat of the people and the soul of the islands.
Come on a culinary journey of spice, heat and history this week…
In New Orleans, food has always been more than sustenance – it is ritual, memory and connection.
Nowhere is this more evident than in the spiritual and culinary traditions woven through Voodoo, a belief system born of West Africa, reshaped in the Caribbean and carried into Louisiana with the enslaved and the free. It is a culture of resilience and reverence, where food becomes a language between the living, the ancestors and the divine.
Food in this tradition is more than nourishment; it is communion, remembrance and devotion. It is the soul of a people who turned hardship into heritage and flavour into faith.
There’s food that fills your belly - and then there’s food that bewitches you, body and soul. Creole cooking? That’s the latter. It’s the kind of food that makes you hum a tune, loosen your shoulders and maybe, just maybe, believe in a little magic.
Around here, they call it Doo That Voodoo Style - a phrase that captures the spellbinding way Creole food casts its charms. Step into the spellbinding world of Creole cuisine - gumbo, jambalaya, crawfish étouffée and beignets that work a little voodoo on your taste buds.
There are few places in the world that captivate Australians quite like Cuba. It is a country wrapped in rhythm, colour and history, where the pace of life seems to move to a different beat altogether.
For Aussies, who are always chasing both adventure and authenticity, Cuba offers something rare: a destination that feels like stepping back in time while at the same moment bursting with life in the present.
This week is also the lead-up to the Indian festival of light, love and belonging…Diwali. Maithilee Kajale from AGFG’s Marketing Department shares her heritage, memories and recipes from India and Down Under.
Don’t miss her irresistible sweet treats to make at home – Kaju Katli (cashew slice) and Khobra Badi (coconut slice).
Check out our classic recipe collection, along with cocktails to put the P in party as we celebrate the Soul of Creole!
