The key to his dishe’s utter moreishness is the he floral, sweet and citrusy orange and saffron dressing which harmonises the other ingredients and brings out their best. With robust, tangy and fresh flavours reminiscent of Morocco and the Mediterranean, this is a dish you will want to eat again and again.
Read MoreJapanese curry is mild, rich and slightly sweet. In this dish, the curry is served as a thick sauce which is served over a golden crumbed pork cutlet (Tonkatsu) as is the popular way in all of Japan’s major cities. It’s a hefty and unctuous dish and perfect comfort food on cold or chilly evenings.
Read MoreBeefy, porky, creamy, cheesy, spicy and fresh. This one is perfect for when you still want to eat together with your housemates, but in peace.
Read MoreBy following the links in this guide, you will learn how to make the four main elements of the most heavenly eggs benedict ever - soft and pillowy sourdough bread with lashings of creamy home-made butter topped with a perfectly poached egg that is swaddled in a silky and luxurious hollandaise.
Read MoreNo matter how experienced you are in the kitchen, emulsion sauces like hollandaise can be frightening. Fear no more, with a little molecular understanding, you will not only approach hollandaise with confidence, but you will also learn how to spot a problem correct it.
Read MorePoaching an egg is a fairly simple process but it does take a bit of practice and a little more learning to get that firm egg white and runny yolk just right. In this guide I will show you how.
Read MoreHave you ever had the chance to lather a piece of bread with home made butter, just minutes after it was made? If your answer is no, your missing out on one of life’s most simple and delicious pleasures. All you need is a jar of cream and something to whisk it with. Within just a few minutes you’ll have the most delicious butter you have ever tasted. Follow my recipe to learn how simple it really is.
Read MoreAt its most elementary, bread is merely flour, water, yeast and salt; yet if we take a deeper look, we find complex chemical transformations that turn lumps of wet dough into a food that throughout the ages has become synonymous with life itself. Familiarise yourself with the with the basic chemical, physical and functional properties of sourdough breadmaking and you too can turn out light, aromatic and rustic looking loaves that hold up against many bakeries.
Read MoreNumerous reports have emphasised the need for major changes in the global food system. Projections for the world population provided by the United Nations show that by 2050, based on various assumptions, the human population will reach close to 9.2 billion by 2050.
Agriculture must therefore meet the challenges of feeding a growing population, with rising demand for meat and high-calorie diets, while simultaneously minimising its global environmental impacts.
The biotech industry believes it holds the answer in the form of Genetically Modified Foods and have provided ample studies which support their claim of GM foods are not only safe, but may be better for us and for the environment. Supporters of the sustainable food movement claim that organic food production is just as productive and provide equally compelling studies that directly contradict the claims made by big ag. Given all the contradictory and inconsistent information being delivered, who should consumers believe?
Read MoreAt times, Cambodia will likely make you uncomfortable. You will weep at the killing fields where thousands were starved, tortured and killed during the regime of Pol Pot and profusely sweat under the hot Khmer sun. You will hear heartbreaking stories framed in the context of before and after the Khmer Rouge and watch on helplessly as men and women disfigured by the millions of undetonated landmines struggle to go about their lives. Persevere.
You will also be gobsmacked by the creativity and ingenuity of an ancient civilisation and the relics they left behind, awestruck by the amber, violet and baby pink hues of the sun setting behind lush jungle terrain and the silhouettes of lanky, gangly coconut palms in the distance. You will be delighted by the fresh and lively flavours of classic Khmer cuisine and inspired by countless NGO’S and social enterprise projects that are transforming lives.
Read MoreThe Bull Boar Sausage is a culinary legacy left by Swiss Italian immigrants who settled in Daylesford during the 1850's Victorian gold rush. This unique sausage has a very distinctive taste. It comprises equal portions of beef and pork and heavily laden with sweet spices. Every Swiss Italian family in the district had their own closely guarded secret recipe and is the reason why this Daylesford specialty is facing extinction and now holds a place on the Slow Food Ark of Taste. Here is a handwritten Gervasoni family recipe for you to try.
Read MoreIt's easy to be overwhelmed at the thought of growing your own food. If you are interested in starting your own edible garden or maybe just a pot of herbs, don’t be put off by all the rules, the technical terms, and the fancy garden gadgets. Just dig a hole or fill a pot with dirt, plant a seedling, give it a drink and watch and wait.
Read MoreHave you ever wondered what it would be like to live on a farm? To be able to walk out of your front door and have freshly laid eggs, crisp sweet veggies and ethically raised meat all at your immediate disposal. To get amongst it all and connect with the land where your food is grown and the people who grow it. I met with beef and lamb farmer Chris Balazs to find out more about his ethical and regenerative approach to farming, what day to day life is like for him and how you could have the most delish paddock to plate experience at his luxury Bannockburn farm-stay.
Read MoreDaylesford is one of Australia’s best known gastronomic destinations attracting visitors from all over the world. By following the story of the original Swiss-Italian settlers of the 1850’s to the region and the evolution of their heavily guarded Bull Boar sausage recipe, we come to understand how their influence helped to shape Daylesford’s food loving culture that we know today.
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