Written by Kevin Kapusi Starow It might sound disturbing to those uninitiated, though to millions of people around the world this type of sausage is a staple in their diet, Blood Sausage. It is the ultimate in sustainability as it utilises a part of an animal that is otherwise wasted, the blood. There are variation of this sausage through out…
Vegan Banana Cake Written by Blanched Baby Here is a delicious sweet recipe that utilizes those mature bananas that have outlasted their eating time, though not their cooking time. Often bananas are wasted once they reach a certain point, the best thing to do in that case, is to peel them and pop them in the freezer. From there you…
Written by Kevin Kapusi Starow There are many granola recipes, all purporting to be the original or the best. Though the thing I like most about granola is the ability to customize it to my specifics, and this recipe is pretty much how I prefer it. Just like me you need to make your own additions, subtractions or renovations to…
Overnight Oats Written by Kelsey Riley Personally, I love my oats, whether that be my coco cooked oats in the mornings or my granola snack that seems to call me throughout the day. Here is a tempting recipe to entice even the most ardent oat detractor, Overnight Oats brings together the perfect base for a breakfast. Allowing you to add…
Written by Kevin Kapusi Starow Also known as the Common Oat this cereal crop is grown predominantly for its seed, of the same name. Oats are grown primarily as stock feed, though most of us, and I count myself amongst this group, are under the misguided idea that they are grown just for us. Though of course Oats are commonly…
Spiced Lamb Pockets This is a simple recipe suitable for a lunchtime snack for the whole family, which you can get the kids to help prepare. Spiced Lamb Pockets is not a difficult dish to prepare or cook, it incorporates elements of both Moroccan and Greek cuisines. The yoghurt add another element to the dish which is healthy and mellowing,…
Kombu is an edible form of kelp, or seaweed, that is eaten widely throughout Asia, called Dasima in Korea, or haidai in China
Homemade Ramen Bowls Being a soup tragic, it will be no surprise to you that Ramen is a favorite variety of soup for me. Many times have I savored the scolding hot broth, slurping up the noodles in a ramen bar on a winters day in northern Japan. Nothing is better as, outside the wind is blowing, the snow falling…
Written by Kevin Kapusi Starow When you mention the ingredient marron many people instantly think of the French marron or chestnut made popular by the marron glace. Though what we are referring to here is such a world away from that. It is a foodstuff found in Western Australia, and is a seafood product. In issue 28 on June 2020,…
Marron avocado and saltbush Marron is a unique species of freshwater crustacean found in the south western parts of Australia, that is highly prized for its taste. Not to be confused with the French word for chestnut! This recipe Marron avocado and saltbush utalises this delicacy and allows it to speak for itself, minus confusing, or interfering tastes. This recipe…
A Tasty Treat To Spoil Yourself – Marron Sausage and Sage Renata Trebing has certainly hit the ball out of the park with this recipe, Marron Sausage and Sage. Something tasty and decadent we can all share in that won’t break the bank to splurge on once in a while. This is a perfect recipe if you love chestnuts, and…
A Spectacular Tart Gateau Basque Written by Kevin Kapusi Starow I am not a huge cake person, though when I had the opportunity to sample this little gem, my eyes rolled to the back of my head and there was a moment that was experienced, with Gateau Basque. This delight incorporates a simple crust, which by the way is foolproof…
Now you are armed for those Special Occasions Stained Ora Salmon Written by Michael Cole The recipe here for Stained Ora Salmon, was designed by one of Australia’s leading chefs and co owner of Moke Dining in Flinders Victoria., Michael Cole. In 2019 Michael was Australia’s representative for the prestigious Bocuse d’Or competition. Qualifying for the final at food Asia…
Written by Connie Rogers This is a wholesome recipe that is plant-based though suitable for everyone. Eggplant Bowl combines mushrooms, avocado, and a special, and yummy pesto sauce. Unfortunately, there are people who are hostile towards plant-based meals, but in reality, our bodies need plants to function at optimum performance. The vitamins, fibre, and minerals in plants are essential for…
Chimmichurri is a staple in homes throughout South America, each one of which adds has its own special touch to the recipe. The accompaniment is used predominantly for BBQ meat dishes in particular Asado, though in reality can be served with just about anything. Kale and Horseradish Chimichurri is a variation of this basic recipe which although not traditional, punches…
Written by Kevin Kapusi Starow For me, horseradish has been an important part of my life, in that my background is European and this simple little ingredient is very popular in many European cuisines, especially from where my family derives from. My childhood is filled with memories of many meals accompanied by either the traditional white or red horseradish condiment,…
We have included this recipe for vegan mayonnaise, Soy Milk Mayonnaise because many readers have asked for one. As you will see the recipe is very simple to make, and extremely inexpensive, and the best part is its neutrality. Meaning you can add any flavour to this base to augment it to your preference. With only three ingredients there is…
Easy and tasty snack idea, great for summer time to bring an alfresco feel to your dining.
Learn about the Parwill and the Vegemite history.
When you are struggling to get the kids settled after school, and you need to have something prepared for dinner. Which needs to be nutritious, quick and simple enough to allow you to complete the rest of your tasks before bed. Wild Mushroom & Pork is a recipes which is super simple, tasty, and is always a winner with the…
Here is a take on a classical French recipe Niçoise Salad. It can be served either as a salad or an entree, which I personally feel it is more suited for. Niçoise Salad is almost the perfect meal, it contains starch, vegetables, the crispness of the green beans. The freshness of tomato, then the umami taste of the fresh tuna,…
Learn all about Chickpea Flour, its origins, and uses, both now and throughout history.
Flatbread Revolution – Chickpea Flatbread Written by Renata Trebing Since time immemorial the humble flatbread has been a staple food source for cultures across the globe from Africa to the Americas. Always made with simple ingredients that could be prepared and cooked easily, and many of the combinations were delicious just like Chickpea Flatbread. With the evolution of man came…
Cooking up a storm with Farinata Farinata is a recipe revered in Italy and many Mediterranean countries, both now and for many thousands of years, it has been a favourite of mine. Since discovering this recipe, I have refined it a little to suit my lifestyle and kitchen. This is such an easy recipe to make, you cannot help but…
