16 August, 2011

Mudgee Comes To Town

Kim Currie is delighted. A few weeks ago, she discovered quince trees growing on the vineyard orchard at the Lowe estate at Mudgee. “I love quinces and had no idea they were there,” she told me on Sunday at the Mudgee Wine & Food Festival at Balmoral, Sydney. “I decided to slow-bake them and bring … Continue reading →
9 August, 2011

W.A.’s Black Diamonds

Alain Fabregues is excited. The highly-awarded owner-chef of The Loose Box restaurant just outside Perth W.A, is presenting a Master Class at the 5th Mundaring Truffle Festival alongside two other top Aussie/French chefs, Philippe Mouchel and Emmaneul Mollois. “We have more truffles than customers this year. They might look like animal droppings but they taste … Continue reading →
2 August, 2011

Blood Sugar

It’s hard to believe that the slim, youthful-looking celebrity chef Michael Moore, has diabetes. As he writes in the introduction to his new book, Blood Sugar. .“My doctor said I was the most unusual person to become a diabetic. I was very fit, active and healthy; I never smoked nor was I a big drinker. … Continue reading →
27 July, 2011

La Famiglia Signorelli

If you ever find yourself walking around the wharves at Pyrmont, Sydney, you’re likely to come across a very arresting sculpture. Titled “Life From A Suitcase” and cast in bronze, it depicts Biaggio and Fina Signorelli and their seven grandchildren.  The sculpture is a gift from the Signorelli family to celebrate migration and is imbued … Continue reading →
12 July, 2011

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 →
5 July, 2011

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 →