cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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The Value of Food

The Japanese have a saying in relation to the value of food, in particular rice; remember the farmer. Akin to what our mothers said to us about starving children in Africa when trying to get us to finish our dinner, in Japan, the saying extends to everyone and has greater resonance. Seeing first hand the…

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When Less Is More

Why is it so hard to buy a simple meal of quality ingredients in a cafe? Yesterday I ordered an eggplant and halloumi burger, seeing it as the best option on a meat laden, overly complex menu. I should have predicted the massive mound that came, which even after cutting it in half with a…

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Veg-at-my-table

It happened gradually, over several years, I started eating less meat. Not because I didn’t like meat but the idea of balance and diversity in what I ate seemed sensible from a health perspective. Eating more widely and including the recommended five serves* of vegetables a day inevitably means smaller serves of meat or no…

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Mushy Peas and Bacon

Mushy peas and bacon is a tasty combination. This pea and pork matching takes many guises, the most familiar being pea and ham soup, although the peas are dried, split peas rather than fresh in that hearty soup. Cooking a bag of frozen peas and blitzing it with a tablespoon of butter is quick and…

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TOMATO know sow grow feast

Tomato – know, sow, grow and feast by Penny Woodward, Janice Sutton and Karen Sutherland is a comprehensive new book to guide you through every aspect of the tomato. The tomato is a favorite of many people and heirloom varieties are increasing in popularity as tomato lovers search for the great flavours of a time…

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