technique

Please enjoy these articles with the tag technique I prepared earlier...

chocolate coated honeycomb bar

(october 2010) Honey Money Days is an annual fund raiser for Animals Asia's rescued moon bears. Keeping a couple of hundred rescued bears happy and in tip top health costs a bit of cash so visit the site and see if you can help. The kids at the Adelaide Showground...

not all milk is created equal...

(october 2010) Pictures of happy herds on rolling lush pastures featured on product labels may not always be the case... Imagine if the milk you drank was purchased at marginal prices from dairy farmers far and wide. The cows were in "full housing" and not free to access real pasture...

three cheese soufflé spaghetti

(october 2010) Here's the recipe for a pasta dish I came up with using some great local cheeses from the South Australian CheeseFest 2010 weekend. three cheese soufflé spaghettiserves 6 500 g pack San Remo hollow spaghetti50 g Alexandrina Romano, grated plus extra 80 g, grated80 g B.-d. Farm Paris...

crispy skin free range berkshire pig belly

(november 2010) Berkshire Pork was on the menu for a hands-on cooking class at Sticky Rice Cooking School in the Adelaide Hills, along with hand dived wild scallops in burnt chilli sambal and poached free range Barossa Farm Produce chooks. crispy skin berkshire free range pig bellyserves 6 with rice...

organic coconut palm sugar, grilled pineapple and banana, chilli and lime sorbet

(december 2010) December, and the quality of pineapples and bananas in local markets is great so this recipe went on a cooking class or three over the last month. It works really well with a few mango cheeks thrown in as a variation and is a perfect warm weather desert...

triple b biodynamic grass fed shabu shabu

(march 2011) The Willunga Farmers Market celebrated its birthday on Saturday 26 February. William the Rooster (the market mascot from the original "old" market location) was ceremoniously instated at his new home in the town square by Zannie Flanagan. No doubt he'll be keeping an eye on things for many...

ocean jacket trunk, buckwheat noodle in light miso broth

(june 2011) Here's a recipe using one of my favourite fish...ocean jacket. The flesh is firm and has a mild, almost sweet flavour complimented by the miso and mushroom soup. serves 2 as a main course soup½ leek end, chopped½ small daikon, chopped3 dried shiitake mushroomsmushroom stems from enoki (used...

this little piggy

(september 2011) Okay, this picture of the crispy pig belly looks nice enough but could you eat it while thinking about images of sow stalls, farrowing crates, pigs crammed in sheds? Thankfully the decision by Australian Pork Limited last year to phase out sow stalls voluntarily by 2017 should improve...

lamb with a conscience

(september 2011) There are a growing number of lamb producers who have built a production process around the welfare of their flock. This is one of the happier food industry scenarios whereby the product not only tastes better but these farmers can command a better price for their toil and...

stepping on eggshells...free range eggs

(september 2011) If you are buying free range eggs there are a few things to consider. You may be surprised to learn Australia does not have a national enforceable independent certification system that applies to the whole industry like the EU has. This is truly a case of "buyers beware"...

salt baked msc spencer gulf king prawn with "sort of " nouc mam cham

(december 2011) This method of cooking relies on super heated rock salt and "burying" the whole prawns in it to cook. The result is a paper thin head, tail and carapace (fancy word for the prawn's mid section, shell, feet and flippers). You can crunch right through the whole head...

lucky prawns

(december 2011) Some 25 000 tonnes of prawns are caught from Australian waters per year. A great deal of these will end up on our tables on Christmas Day, as our enthusiasm for "chucking a prawn on the BBQ," has become almost ritualistic. So mention the word Christmas to a...

msc certified coorong wild seafood mulloway steamed dumplings

(february 2012) Coorong Wild Seafood MSC certified Mulloway is too good to waste so if you have some fish trim, here's a recipe to use it all up, dumplings! msc coorong wild seafood dumplingmakes about a dozen 200 g Coorong Wild Seafood mulloway pieces, skin offpinch sea salt1 free range...

rolled lamb neck with almond and rosemary, braised dirt(y) kangaroo island red nugget lentils with smoked eggplant

(february 2012) I was recently down at The Parade Food, Wine and Music Festival, which was a great day with a excellent blend of food, wine and local entertainment. Thanks to Norwood Foodland who kindly supplied all the boutique and local artisan produce for my demo of the rolled lamb...

outback pride warrigal and saltbush tart with b.-d. farm paris creek fetta

(march 2012) Outback Pride have a new range of fresh retail product ( that means home shoppers can get the good stuff that chefs have been getting for years) including warrigal, sea parsley and saltbush in 100 g packs, they are available at the Organic & Sustainable Market. Here's the...

chicken biryani

(april 2012) Thanks to Wilunga Farmers Market stall holders for the produce a few weeks ago for the autumn cook up at the market. Here's the recipe with Inman Valley chooks; B.-d. Paris Creek products; Fleurieu Milk Company cream; Hardings Fine Foods products; Beach Organics spices; Herbivorous herbs; Hillside Herbs...

if it's not "fair', it's just not fair

(may 2012) Fair trade week kicks off in May , here's some food for thought.... Funny to think that a dummy spit in the 1860s by a former Dutch civil servant about corrupt colonial trading practices could have so much impact on the chocolate that you purchase now. Eduard Douwes...

rattle some pots and pans

(september 2012) A few people have asked what I reckon are worthwhile equipment musts for a good cooker, but you might be surprised that there is very little shiny stuff in my kitchen..... Okay forget all the kitchen toyshops and gadgets, grab a wad of cash and buy a top...

getting old

(november 2013) So you've worked your whole life, paid all that tax and generally contributed positively to society, I think you have the right to eat fresh and well in your twilight years, but it isn'y always the case....some food for thoughtt. As a post script to the article above,...