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Author Archives: "Gabriel Power"

RECIPE: Vietnamese Pho Rhymes With Soup Connoisseur

  Gabriel Power   March 25, 2013   Leave a comment

Vietnamese pho (pronounced ‘fur’) is one of the great dishes of the world. With its subtle yet complex flavour it refreshes, enlivens and satisfies the palate in ways that not many dishes do. The reason why this dish is often shunned by non-Vietnamese home cooks, is the fact that a rich broth (a broth is

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POACHING IDEAS: the Perfect Poached Egg

  Gabriel Power   March 20, 2013   1 Comment

Poaching ideas is nothing new to us here at NOM NOM. And there are a great many ideas on how to achieve the ‘perfect poached egg’. Let’s examine three great methods of achieving cracking poached eggs, stolen from the best chefs and cooks around the globe. But which method is the best? Stealing ideas –

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BROWN RICE: Cat Woman’s Favourite Food?

  Gabriel Power   March 6, 2013   Leave a comment

Brown rice is one of the great foods. Nutritionally outstanding, complex in flavour and putatively versatile. Yet something about it just doesn’t make it appealing to eat come dinnertime… Summer is obviously a happy time for most. Long hot days, delicious fresh produce and even the odd dip in the pool. But like any season

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RECIPE: Raw Pumpkin Pasta Lemon, Mushroom & Thyme

  Gabriel Power   March 5, 2013   2 Comments

This raw pumpkin pasta with lemon, mushroom and thyme is a recipe inspired by one of my favourite Nigella Lawson recipes. While it may not be a traditional Italian recipe, this pasta has all of the fresh clean flavours that you would expect from great Italian food. The original Nigella recipe is absolutely delicious in

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RECIPE: Pineapple & Kale Green Smoothie

  Gabriel Power   February 28, 2013   1 Comment

Yet another fantastic recipe from the folks at Little Bird Organics. Absolutely delicious, full of fibre and all sorts of nutrients. After drinking this smoothie you will feel energized and satiated. Raw green smoothies really are a great way to  get your 5+ a day! Personally I wouldn’t be adverse to adding a little white

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FREE-RANGE: Is It All It’s Cracked Up to Be?

  Gabriel Power   February 27, 2013   2 Comments

Does your brain feel fried when thinking about the ins and outs of buying free-range? With the term ‘free-range’ having no legal definition and industry standards both lax and often misleading, are we really putting our money where our mouth is when we choose to pay for a more humane existence of chickens? If you

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PASTA: Myths, Tips & Italian Art

  Gabriel Power   February 21, 2013   Leave a comment

Like all good staples pasta is a simple delicious dish to cook and eat. But there is pasta and then there is pasta and then there are Italians. Speak to any enthusiastic Italian (i.e. any) and they will soon be telling you all of the important little ways of how pasta absolutely must be cooked.

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SUMMER: Take a Dip

  Gabriel Power   February 13, 2013   Leave a comment

Summer is a time for celebrations. Fruit is ripe, BBQ’s are hot and drinks are cool. While there may be a load of exciting produce and food on offer, nothing quite piques our interest and stimulates our taste buds more that one particular food in summer… So summer is well and truly here – at

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RECIPE: Trio of Dips – Handmade

  Gabriel Power   February 13, 2013   1 Comment

This is a must try for every picnic goer and beach baby banqueter. A trio of dips made using nothing but your hands, that can be bought for a few dollars and made within five minutes. You bring the chips, carrots sticks and crackers and we’ll show you how to conjure the dips from your

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RECIPE: Bangers & Cauliflower Potato Mash

  Gabriel Power   February 7, 2013   2 Comments

Wars have been started over less furiously debated topics than how to make the perfect potato mash, and chefs have lost face over substandard lumpen salty mashes. Under-work the potato and you will end up with lumps (a trait some people relish, mind you). Over-work the potato mash and too many of the starch cells

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