Quinoa – The Brain Grain

Some call it the super grain, others call it the brain grain because it’s considered to be almost a complete food – high in protein, full of vitamins, gluten- and wheat-free, cholesterol-free, usually organic and of benefit to everyone.  It’s also ideal for sustainable farming. Quinoa (pronounced keen-wah or keen-o-wah) is an ancient plant native … Continue reading

Indian Spice Trails with Carol Selva Rajah

Did you know there’s no such thing as a curry in India? The word is of English origin, based on the ancient Tamil word kari meaning sauce or gravy. The sauce is pungent and seasoned with a mixture of spices, particularly black pepper. Indian dishes are named either for the combination of spices used (such … Continue reading

It’s a long way from Bellata…

It takes 13 years, 36 hours and eight pairs of hands to make a loaf of Sonoma sourdough bread. Plus a good dose of passion and hard work. When Kerry Connole set out to fulfill his dream of baking great quality Italian bread at his grandparents’ general store and bakery in Bellata, north-western NSW, he … Continue reading

Gone Troppo with Le Ping Wong at Buck’s Farm

Have you ever seen a Buddha’s hand? (and I don’t mean one of those long elegant bronze hands on sale in Thai and Cambodian gift shops). Have you ever used one in cooking?  Perhaps you think I’m being sacreligious, but what I’m referring to is one of the oldest member of the citrus family. Respected … Continue reading

Know Your Onions

For me, the smell of chopped onions gently frying in oil is one of the great cooking smells. No matter where I am, this warm enticing smell is instantly recognisable and very inviting. Indeed, where would chefs and cooks be without onions? In her book O, For An Onion, Denise Greig points out that the … Continue reading

Sydney’s 21st Century Food Court

“Wow!” That was the overwhelming sensation I felt as I ascended the escalators to Westfield’s brand spanking new food court in Sydney’s CBD. Everywhere I looked were gleaming surfaces, glass and mirrors. And that was just as I ascended. On arrival in the food court, I felt like a child in a lolly shop.  Everywhere … Continue reading