A recent study has found that vegetables have increased levels of beneficial chemicals if they continue to follow circadian cycles once picked. Is a refrigerator with an internal light that follows day/night cycles next on the cards? Life has been quite busy and a little stressful of late. This coupled with the fact that I
Continue readingRECIPE: Garlic Chinese Broccoli, Soba and Shitake Mushrooms Stir-fry
Chinese broccoli or Kai-lan (Gai-lan) is a fantastic tasting and healthy vegetable that can be found at bargain prices at any good asian supermarket/fresh produce shop. It basically covers the flavours and textures of bok choi, broccoli and spinach all in one. So there is no better way to treat such a delicious and versatile vegetable other
Continue readingLOCALISM: Looking Afar For Best Practice Local Eating
The idea of Localism is nothing new, with arguments against globalisation being furiously fought by the manufacturing sector for the last half century and more. So the question remains – is localism and the local food movement nothing more than a form of xenophobia? Or are there reasons why buying locally, supporting local farmers and eating
Continue readingRECIPE: Thai Green Curry & Delicious Coconut Rice
Thai food is all about the balance of sweet, sour and heat with the added freshness and aromatic quality of herbs and spices. Add the richness of coconut cream into the mix and you will have the most savoured Thai dish – Thai green curry (kaeng khiao wan), which literally means sweet green curry. I really
Continue readingRECIPE: Vegan Vichyssoise (Potato & Leek Soup)
This is the recipe for a fantastically delicious, flavoursome and wholesome vichyssoise (potato and leek soup) with all of the rich creaminess, and without the downsides of using cream (as you shall soon see). This recipe also has a few other tweaks to take it from a simple salt-of-the-earth soup to mind blowing dish. Soup
Continue readingTASTE: Why Fine Dine Restaurants Serve Small Dishes
Taste is more than just the five flavours – salty, bitter, sweet, sour and umami. It is affected by even stranger things than your five senses. Taste and its weird ways may even have something to do with why fine dining restaurants insist upon serving us up such small serving despite the extravagant prices… Today,
Continue readingRECIPE: Bircher Muesli
Muesli was invented by a Swiss physician at the end of the 19th century named Maximilian Oskar Bircher-Benner. It was a recipe (now known as Bircher muesli) designed as a healthy meal for his patients to eat in his sanitarium. But it was very different to the muesli we eat today. For starters he insisted
Continue readingKALE: All the Rage or Just a Load of Cabbage?
Do other vegetables have reason to be green with envy at kale’s almost celebratory status as super food in vogue? Has the plain ol’ cabbage been unfairly left behind? Kale – ingredient of the moment. Super food, green ingredient of the year and absolute darling of the health food advocate in present times. Now don’t
Continue readingRECIPE: Beetroot, Fennel & Goat Cheese Entrée
I was sitting at a romantic little Sicilian restaurant in North Melbourne perusing the menu figuring what to order next: Caponata (a kind of eggplant/pine nut ratatouille), Spaghetti alla Siracusana (fresh anchovies, peperoncini, cherry tomato spaghetti topped with bread crumbs) or Polpette all’Agrodolce (sweet/sour meatballs). This was when my entrée came out to the table
Continue readingRECIPE: Beetroot, Fennel & Goat Cheese Entrée
I was sitting at a romantic little Sicilian restaurant in North Melbourne perusing the menu figuring what to order next: Caponata (a kind of eggplant/pine nut ratatouille), Spaghetti alla Siracusana (fresh anchovies, peperoncini, cherry tomato spaghetti topped with bread crumbs) or Polpette all’Agrodolce (sweet/sour meatballs). This was when my entrée came out to the table
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