After cooking this a few times, make it your own! My favourite way to cook this is with silverbeet; it adds fabulous texture. I first separate the stalks from the leaves, then sauté the chopped stalks for a few minutes in olive oil. I then add two chopped leeks and continue until soft. In goes the silverbeet leaves and water to wilt. This—with the currants—makes an everyday dish… extraordinary. More
Take a moment to de-city-fy More
This new video by McDonald’s Canada is continuing with their “transparency” strategy, revealing to us that their faux food is just like something we’d make at home. More
This is another essay I wrote for uni; I really wanted to write on health promotion with Aboriginal food but there weren’t any published evaluation studies. Funny that. Instead, I found an intervention based in the Pacific Islands; the more I delved into the subject the more fascinating it became… More
Several years ago at a market, I bought strawberries from a farmer. I absentmindedly popped one in my mouth as I walked away.
The strawberry oozed with sweetness and robust flavour; I inhaled several more. Soft and juicy, they dyed my fingers and teeth. I spun around.
“Why are these strawberries so delicious?” I asked. More
Want creamy yolks, whites with bite and eggy-flavoured egg? It’s all in the freshness.
Don’t know if your eggs are fresh? Put them to the test! More
What’s special about the Wessex Saddleback? Eliza from Mount Gnomon Farm explains.
Junk food marketing driving you nuts? Processed food muscling in on your kitchen turf? Weary of the race to the bottom at ColeWorths? Share your thoughts on corporate food. It’s a culinary protest! More
I’m delighted to introduce you to the Jonas family (aka the Jonai) of Daylesford, and if you recall, you’ve met Tammi Jonas before. She’s kindly agreed to let me track a litter of their Large Black pigs from paddock to plate. In doing so, I hope to show you what Joel Salatin calls, the ‘pigness of the pig'; they’re free to roam on pasture, root and wallow as they would in the wild. More