On The Page Archives - Page 19 of 19

cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

Consumers willing to pay premium for local pasture-fed chickens – ABC Rural (Australian Broadcasting Corporation)

South east consumers are willing to pay a premium for sustainable pasture raised chickens. Source: Consumers willing to pay premium for local pasture-fed chickens – ABC Rural (Australian Broadcasting Corporation)

Quince charming

In this story Poached quince and porridge This quince recipe is simple enough, although it does take some time. That is the rule when poaching quinces: the slower the better. But the finished poached quinces can be used for a number of preparations. Source: Quince charming By Andrew McConnell The Saturday Paper

How Flavor Drives Nutrition – WSJ

By Mark Bittman For more than 50 years, our food has been getting blander—and as flavor fades, so does nutrition. Source: How Flavor Drives Nutrition – WSJ

Michael Pollan Cooks! – NYTimes.com

By Mark Bittman Cooking is not only a democratic pleasure, it is also daily creativity, it’s economic, it’s healthy, and it’s a link to the natural world. Source: Michael Pollan Cooks! – NYTimes.com