A Wok is perfectly designed for stir frying. Its rounded shape makes tossing food about – or stir frying – an easy process; the small bottom concentrates the heat and distributes it up the sides of the Wok. It also forces the ingredients to fall where the heat is strongest i.e. the bottom of the wok.
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Is breakfast the most important meal of the day? A lot of media coverage seems to comfirm this, but in reality the research isn’t so clear. Gabriel ponders the importance of breakfast over a bowl of delicious Bircher muesli… As I sit here eating some Bircher muesli for my mid afternoon snack, my mind turns
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Muesli was invented by a Swiss physician at the end of the 19th century named Maximilian Oskar Bircher-Benner. It was a recipe (now known as Bircher muesli) designed as a healthy meal for his patients to eat in his sanitarium. But it was very different to the muesli we eat today. For starters he insisted
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Eating over-boiled vegetables, all mushy and flavourless, can leave any hungry diner steaming mad. All of the flavour and freshness can leach out into the water – not to mention the water soluble vitamins such as vitamin C and folate. Why not try steaming your food instead – the best way to cook a healthy,
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For many, Chinese food has become synonymous with the idea of MSG laden, high fat, high sugar, fried food. But this belief is not necessarily fair. Chinese cuisine is very diverse and not necessarily the fried greasy takeaway food you may think of it. There is however, one classic takeaway dish that even my mother
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Potato is one of the most used staple foods. It is the main ingredient of perhaps the most popular dish in the world – chips. But for many it has become a food to avoid with its high carb content, including diabetics and weight watchers. Is it on the health hit list for a reason?
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Sri Lanka is best known for its delicious coconut based curries. But perhaps one of the most delectable dish to come from the tropical island nation is the fried potato curry Ala Thel Dala. I was taught this recipe from the very talented and lovely Sri Lankan cook named Chinta of Happy Spice cooking school
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Do other vegetables have reason to be green with envy at kale’s almost celebratory status as super food in vogue? Has the plain ol’ cabbage been unfairly left behind? Nothing sends me into a rage more than a foodie trend that springs from nowhere, only to be gone the next year – replaced by the
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I was sitting at a romantic little Sicilian restaurant in North Melbourne perusing the menu figuring what to order next: Caponata (a kind of eggplant/pine nut ratatouille), Spaghetti alla Siracusana (fresh anchovies, peperoncini, cherry tomato spaghetti topped with bread crumbs) or Polpette all’Agrodolce (sweet/sour meatballs). This was when my entrée came out to the table
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Autumn is a time of plenty. What better time than to start celebrating food with friends than to strike up a tradition of dinner parties to help get you through the oncoming winter? Learn the four best themes to get everyone excited and enthusiastic about inviting you over for dinner… As the seasons turn, my
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