cooking melbourne

Discovering Melbourne's Artisan Foods and Produce


Mango Chia Pudding

Mango chia pudding is a great combination of luscious fruit and a super food, both grown locally in Northern Australia. Chia originated in Mexico and its status as a super food, while sometimes exaggerated, is certainly impressive. Chia has high levels of fibre (34%), calcium (5 x milk calcium), omega-3 fatty acids (18%) as well…

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Against The Grain – Smoked Brisket Salad

Smoked meats are all the rage at the moment, a consequence of Melbourne’s continuing love affair with American food, specifically American fast-slow food. By fast-slow food I mean the 15 hour, slow-smoked beef brisket as the basis of a meaty bun with fried onions, mayo, melty cheese, pickles etc. There is another approach to smoked…

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freekeh pilaf

Freekeh Pilaf With Asparagus And Egg

This freekeh pilaf recipe is in essence the recipe on the back of the box of Mt. Zero cracked freekeh. Mt Zero sell a wonderful range of locally grown grains and pulses that are available at most supermarkets and grocery stores, so make sure you stock a few boxes in your pantry for easy meatless…

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chard rolls

Chard Rolls

Adding healthy greens to our daily diet can be done in delicious ways. Take these chard rolls for example, they make a wonderful hot meal and also a very tasty cold lunch or appetizer with drinks the next day. There is no need to be rigid in following a recipe for these, you can wing…

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fabada-morcilla bean stew

Fabada with Morcilla

Fabada is a Spanish bean stew made with pork meat or smokey bacon and sausages, typically morcilla (blood sausage) and chorizo. My version was something I made up one night when I thought morcilla would work well in a bean stew not knowing at the time that this was a classic Spanish dish. My version…

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