Before diving into the recipe for this spice mix I thought it worth talking a little about one of the main ingredients – turmeric. Turmeric has been used for thousands of years for its medicinal properties. Perhaps that’s why it’s often called the ‘king of spices’ and is said to have ‘healing powers’. But what … Continue reading
This weekend is no ordinary one – firstly it’s a long one here in Sydney thanks to a public holiday on Monday. But just as significant is Sunday – the 40th anniversary of World Vegetarian Day. World Vegetarian Day was founded in 1977 by the North American Vegetarian Society. Annually on 1st October Vegetarian Awareness Month … Continue reading
Before August arrives I wanted to talk ‘Christmas in July’. Christmas in July has become a pretty big thing here in Australia. Perhaps it’s down to the climate. Because our ‘real’ Christmas happens as the country bakes through hot Summer temperatures – hardly ideal for red wine by the fire or a hearty roast with all the … Continue reading
To say that a heap of broccoli makes it way through my kitchen every week would be an understatement. Not because it’s my favourite green vegetable (a title firmly held by brussel sprouts), but because broccoli is such a nutritional powerhouse. I aim for a broccoli fix most days – not just for myself and my … Continue reading
A few weeks ago I read a celebrity chef interview in one of those glossy newspaper magazines. The chef, a meat eater, said something that really stuck with me. He said that with daily access to Indian food he could envisage happily being a vegetarian. Similar thoughts have been shared by another famous chef, Rick … Continue reading
Growing up I wasn’t at all an adventurous cook. Rather I took pride in mastering a few basic recipes and then cooking them over and over again. One of these recipes was a good old ‘spag bol’. When it came to my spaghetti bolognese I don’t remember following an actual recipe. In fact I’m sure I … Continue reading
Here I’m ‘promoting’ the wonders of curry leaves. Curry leaves, known as kadi patta in Hindi, can play a role in maintaining healthy blood sugar levels. They’re also said to have antioxidant properties that help protect the liver. These leaves are widely used in Indian cooking where they’re often crisped in oil and used to garnish dishes … Continue reading
