MHC has published a high quality glossy magazine for a number of years. Formerly known as “Ha-Atid” (“The Future”), and now known as “Destiny”, this magnificent magazine comes out twice yearly, generally with some 48-60 pages. It carries a large variety of articles covering matters of general interest, exhibitions, functions, religious issues, history, culture, a calendar of events, and special columns from both local and international correspondents.


MHC has published a high quality glossy magazine for a number of years. Formerly known as “Ha-Atid” (“The Future”), and now known as “Destiny”, this magnificent magazine comes out twice yearly, generally with some 48-60 pages. It carries a large variety of articles covering matters of general interest, exhibitions, functions, religious issues, history, culture, a calendar of events, and special columns from both local and international correspondents.

Issue 26

Click below to download an electronic version of this issue.

Part A Part B Part C Part D Part E

2015/2016 Annual Report

Click to download an electronic version of this issue.

Download 2015 Annual Report

Issue 25

Click below to download an electronic version of this issue.

Part A Part B Part C Part D

2014/2015 Annual Report

Annual Reposrt Pic 2015

Click to download an electronic version of this issue.

Download 2014 Annual Report
This Section is Coming Soon.

This brief illustrated synopsis of the Saturday morning Shabbat service may be downloaded by clicking the button below.  Download
This brochure of the Yizkor service is available at the Synagogue on the appropriate days, but may be downloaded by clicking the button.  Download
Melbourne Hebrew Congregation periodically mounts exhibitions pertinent to Jewish life, based on its extensive historical archives. These are mounted in the Synagogue foyer, and usually are accompanied by explanatory notes and brochures especially published for these exhibitions. Exhibitions in recent times have included Sir Isaac Isaacs (Australia’s first Governor-General and an MHC member), Jewish Women in the Armed Forces, and most recently, “With This Ring …the Mystique of Jewish Marriage”.

Illustrations of recent exhibitions are displayed below. 

Sir Isaac Isaacs


Women of Courage


Wedding Exhibition – The Mystique of Jewish Marriage

Lithuanian Borscht
Borscht has always been a popular soup amongst Eastern Europeans and this vibrant soup reflects those traditions. It is given a more modern theme with the use of spanish onions and red wine in the cooking and is heavily garnished for presentation.


7 large beetroots (about 1 1/2kg.)
1/2 cup red wine
10 small red potatoes 
50g. unsalted margarine 
2 large spanish onions 
8 cups chicken stock (well flavoured) 
2 teaspoons salt freshly ground pepper 
3 hard boiled eggs 
1/2 cup parve cream 
1/2 bunch of chives 


Peel and grate 1 beetroot and mix with the red wine in a small bowl and set aside. In a large saucepan, add all the trimmed (unpeeled) beetroots and cover with cold water. Bring to the boil and simmer over medium heat for 40 minutes or until tender. In a separate saucepan, cover the potatoes with water, add 1 teaspoon of the salt and cook just until tender, drain and cool. 

When the whole beetroots are soft, drain and rinse under cold water, then peel. Roughly chop all but 1 of the beetroots and set aside. Grate the remaining beetroot and set aside separately. 

Chop the spanish onions roughly and sweat in the margarine until soft and lightly golden. Add the roughly chopped beetroots and mix well. Add the chicken stock, 1 teaspoon of salt and the raw grated beetroot and red wine mixture and bring to the boil. Add 6 of the cooked red potatoes, chopped and simmer briefly to allow the flavours to blend then puree in a food processor or with a ‘wand’. Alternatively you can use a moulinex. Add the cooked grated beetroot and salt and pepper to taste. 

To serve, roughly chop the hard boiled eggs, dice the remaining potatoes and snip the chives. Place a dollop of parve cream in the centre of each bowl of soup, then pile potato pieces, chopped egg and chives over the top. Serve hot or cold.

Probably the world’s most ‘changed’ Jewish recipe, Cholent is made in thousands of different ways, depending on the nationality of the person who is preparing it. My recipe is a mixture of my favourite three recipes and I have been making it for years, to appreciative audiences who always comment on tasty it is. It is one of the easiest and simplest dishes to make, and because it must cook for 24 hours, is a very good recipe for ‘do ahead’ dinners.

6-8 strips of Kosher beef ‘Top-Rib’
1 pack of lima beans
8 large potatoes, quartered
salt and pepper to taste
6 large potatoes
2 large onions
2 eggs
2 tablespoons schmaltz or margarine
salt and pepper to taste

Cut the beef strips between each piece of bone. In a very large stockpot, layer potatoes, beef pieces, lima beans and salt and pepper to taste. Continue until all beef, potatoes and beans are used.

Fill the pot with boiling water just to the level of the top of the ingredients and place on a large flame on the stove. Bring to the boil.

Meanwhile, grate the extra potatoes and onions together, adding the eggs, schmaltz and salt and pepper to taste. Add enough flour to make the mixture firm, so that there is no excess liquid.

At this point, the stockpot contents should be boiling. Turn the heat off and skim any ‘scum’ from the top of the liquid. Gently spoon the grated potato mixture over the entire surface of the pot, covering the potato/meat/water mixture.

Cover with a tight fitting lid and bake at 140c. for 24 hours. Every 6-8 hours, top up the water by making a little gap between the potato topping and the side of the pot and pouring boiling water in until it reaches the top of the potato mixture. Do not add any more water later than 2 hours before serving.

To serve, heat the mixture on a serving platter and eat piping hot.

Gefilte Fish
This traditional Jewish recipe is well known throughout the world, and like Cholent, each area has its own version which reflects the tastes of the people who live there. This recipe was given to me by an Aunt who was born of Polish parents, was raised in Australia and has resided in Israel for many years. It is by far, the best recipe I have ever tried, and it never fails to receive ‘rave’ reviews from all I serve it to. The modern twist here is the fried/roasted onions which can certainly be omitted for a more traditional taste. Also, the basil/horseradish sauce is my own addition, and if preferred can also be omitted. You will notice that the quantities given are typical of the traditional Jewish Grandmother – a bit of this and a bit of that! It is very difficult to be specific in this recipe, but once we make this dish, you will understand the requirements.

1kg. fish fillets – an even mixture of Flathead and Murray Perch.
2 – 3 onions
2 carrots
1/2 – 3/4 cup sugar
up to 1 cup matzoh meal
2 eggs
salt and pepper to taste – about 1 teaspoon salt and 1/4 teaspoon pepper

2 onions, halved
2 carrots, peeled and cut in half only
fish heads and bones from the fillets
1/2 cup sugar
1 tablespoon salt
1 teaspoon pepper

Place the vinegar in a saucepan and boil until reduced by half, about 3 minutes., add the yolks, horseradish, basil, nutmeg, half the butter and the salt and pepper to taste. Whisk until the mixture is thick and glossy. Turn the heat down to low and add the remaining butter, a cube at a time and whisk until dissolved before adding the next cube. 

Allow to cool before serving.

These traditional Passover dumplings are the subject of much discussion. Should they be fluffy or firm, heavy or light. Should they have alot of flavour, or very little. Many a reputation was made or lost by the taste of a Jewess’ kneidlach in Eastern Europe. These days, we still seem to have very definite ideas. My family like their kneidlach firm and ‘heavy’, definitely not fluffy. If you would like your kneidlach a little lighter, simply add a little less matzah meal.

1 cup course matzah meal
1 cup fine matzah meal
2 eggs
1/2 cup boiling water
4 medium onions, chopped very fine
4 tablespoons schmaltz or oil
2 tablespoon finely chopped parsley
salt and pepper to taste

Heat the oil and gently fry the onions in the schmaltz or oil until golden brown. Allow to cool.

Mix the matzah meals with the eggs, boiling water, cooked onions, parsley and salt and pepper to taste. Mix well to combine and allow the mixture to rest for 10 minutes.

Shape the mixture into walnut sized balls. Bring a large pot of salted boiling water to the boil and when rapidly boiling, add the matzah balls. 

Cook for about 20 minutes, remove from the water with a slotted spoon and chill until required. To serve, reheat the balls in the chicken soup and serve the soup with 1 or 2 balls per person.

NOTE:You can adjust the density of the mixture. If you would like soft and fluffy kneidlach, add less matzah meal, for firmer kneidlach, add more matzoh meal.

Middle Eastern Chickpeas with Spinach
Chickpeas are a primary source of fibre in the Middle East and are served in many different ways. This version is typically Lebanese, and is easily adapted to include other vegetables if you like. Take care not to overcook the chick peas or they will disintegrate. [SERVES 8]

2 cups of chick peas, picked over
4 onions, diced
4 medium zucchini, sliced
2 bunches of spinach or 500g. baby spinach
1/4 cup peanut or olive oil
4 cloves garlic
1 teaspoon tumeric
2 teaspoons cumin
2 teaspoons garam masala
1/3 cup tomato paste
10 black olives
2 red peppers, sliced

Pick over the chick peas and remove any that are discoloured. Place all remaining chick peas in a large saucepan and cover with cold water. Peel two onions and chop in half. Place these in the saucepan with the chick peas. Bring to the boil and cook for 2 hours, remove from heat and cover and allow to ‘steep’ for 2 hours. Remove the cooked onions.

Heat the oil and saute the remaining onions and the minced garlic. Add all the spices and cook briefly to release their fragrance. Add the soaked chickpeas and two cups of the soaking water to the pot with the onions, and add the tomato paste, the chopped olives and the red pepper strips.

Cover and cook for about 20 minutes until the chick peas start to soften. Add the washed, chopped spinach and the zucchini and salt and pepper to taste. Cook for a further 30 minutes or until the vegetables and chick peas are tender.

*Never add salt to ‘pulses’ until after the initial cooking or soaking because the salt will toughen the skin of the bean and inhibit its ability to absorb liquid.

Yudit’s Israeli Brisket
My Israeli cousin has been making this brisket for many years. Its simplicity is one of its greatest attractions. Of course, it tastes great and is very good make a day or two ahead of time.

This particular cut of meat is best purchased at a Kosher butcher.

1 large piece of Kosher brisket, about 2kg.
2 cloves garlic, minced
2 large sliced onions
1 cup red wine
2 tablespoons French mustard
2 tablespoons tomato paste
2 tablespoons onion soup mix
1/2 – 1 cup water

Spread the mustard over the brisket and place in a baking dish, large enough to half the meat. In a jug, mix the wine, water, soup mix, garlic, onions and then pour oven the brisket, allowing a little liquid to seep under the meat.

Bake at 200c. for 2 hours, basting regularly.
If necessary, add a little extra water.
Slice the meat thinly, then serve with the sauce spooned over the top.