grains and pulses Archives - cooking melbourne

cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

Tuerong Farm Flours

Like everything in life there are different qualities, from run of the mill to highly valued products with a rare characteristic, design or craft. And so there are flours and flours. Industrial, mass produced, quick rising breads are cited as the reason more and more people are having digestion difficulties with bread but it needn’t…

Thoughts Of Spain

I cooked two Spanish meals this week, maybe subconsciously I was thinking of Spain and the pain it is going though. After a brief 2 day visit to Madrid in 2018 I had hoped for an extended trip this Autumn, visiting a friend living there and really exploring this wonderful city and Spain’s culinary traditions….

Orzotto – Stirring Your Way To Good Health

Orzotto, like the name suggests, is a version of risotto but made with orzo (pearl barley, in Italian). Not only is orzotto healthier by virtue of the fiber of the barley, it also lacks the loads of butter and Parmesan cheese stirred into risotto to give that dish its rich creamy finish. The starchy creaminess…

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…

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…