Charlie is driven by a conscious connection and connecting people. His greatest joy in life is knowing he can meet people’s needs. This, coupled with his intention to generate a cultural shift in agriculture so as to improve the relationship between farmers and eaters, is the legacy he hopes to be remembered for. Charlie Arnott burst on my radar serendipitously, just like a nexus point where destiny and opportunity collide. My two great loves - food and music - have brought us to … [Read more...] about Who’s your farmer? Charlie Arnott
Brookfarm Cranberry Macadamia Banana Loaf
What’s the difference between baking powder and cream of tartar?
Baker’s Delight What's the difference between baking powder and cream of tartar? Well, if you’re of the gluten free variety and ditching the spelt, wheat and other rising stars then chances are you might be sprinkling a few pinches of rising agents such as baking powder or cream of tartar into your magical mix. So let me level the playing field when it comes to chemical leavening. You’ll need to have your science hat on for this. Yeast According to my main man on the shelf Harold McGee … [Read more...] about What’s the difference between baking powder and cream of tartar?
Zucchini flowers with turmeric cashew cheese
Tomatoes. A vine romance
This article and recipe was first published in the Oz Fitness Journal C.2001 “In his day basil, the royal herb, was for keeping the bedroom free of flies; it had not yet encountered its soul-mate, the tomato” - Jane Grigson Did you know that tomatoes were once thought to be poisonous like their more sinister relatives, the deadly nightshades -eggplant, potato, tobacco? It wasn’t until the early 1800s that they gained popularity in America, having earlier been shunned by the Europeans. The … [Read more...] about Tomatoes. A vine romance
WELLNESS GASTRONOMY CHEF SAMANTHA GOWING ANNOUNCES PARTNERSHIP WITH CLUB MED ASIA PACIFIC
WELLNESS GASTRONOMY CHEF SAMANTHA GOWING ANNOUNCES PARTNERSHIP WITH CLUB MED ASIA PACIFIC Australia’s popular wellness chef, clinical nutritionist and Le Cordon Bleu Master’s graduate, is taking her ‘food is medicine’ philosophy offshore in a new partnership with Club Med Asia Pacific. From October this year guests at selected Club Med Asia Pacific villages will enjoy a healthy new menu inspired by Gowing’s wellness gastronomy philosophy. The new menu will be unveiled at 9 resorts and … [Read more...] about WELLNESS GASTRONOMY CHEF SAMANTHA GOWING ANNOUNCES PARTNERSHIP WITH CLUB MED ASIA PACIFIC
Resort Report
Of sand and sea My first resort relationship was in Bermuda, I was nine and it was the Christmas of 1975. A smashing year I might add, and my ears were full of 3XY hits, in particular Carlton by Skyhooks (still my fave and if you ever care to join me on the highway, I will blare it out for you). Another cracker, Bony Moronie, was also on high rotation. Now this was not the kind of relationship you might be thinking of - crikey I was only 9 - this love triangle consisted, obviously, of three … [Read more...] about Resort Report
How to cook popcorn with parmesan and pink pepper
How to cook popcorn with parmesan and pink pepper … [Read more...] about How to cook popcorn with parmesan and pink pepper
Choko Chanel. How to cook chokos
How to cope with grief
Great barrier grief. The abyss of grief is a chasm so vast that no compass can navigate its exodus. Time is suspended, daily tasks rendered impossible. It is the only state where time and date are so irrelevant that the segmentation of society’s structure is blindingly apparent. As if in apology, time slowly returns and allegedly can heal all wounds. Coping with grief is a kaleidoscope of knots and kindling scars. The multifaceted void knows no remedy but rest. Distraction is futile, … [Read more...] about How to cope with grief
Seared tofu with Black Betty Bam
Lee Holmes’ fig, hazelnut and goat’s cheese tart
So, if you've spent years navigating one restrictive diet after another, it's time to shed the fear of eating the 'wrong' thing and fall in love with food again. An enduring kitchen is one where real food and thoughtful eating practices come together, and where commonsense and simplicity are celebrated. Lee Holmes ISBN: 9781743366370 • Murdoch Books • Paperback • Pages 352 • Embargo 4 February 2019 • RRP: $35.00 … [Read more...] about Lee Holmes’ fig, hazelnut and goat’s cheese tart
