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In celebration of the first week of winter we hope you enjoy this free excerpt from the soups section of The Food Book. Literally meaning ‘the big soup’ in Italian, minestrone is a hearty stew-like soup made from vegetables, dried beans and pasta. A range of beans can be substituted for kidney beans, including cannellini, lima and borlotti.

Minestrone soup

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In part one of Brent’s radish saga we heard about his journey to the Melbourne markets to source the perfect radish for The Food Book cover. In this second installation, Brent updates us on what happened back at the studio.

Is this the final cover? Or does the radish hunt continue?...

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Christine Ross, of Eastwind Rare Breeds Farm, is the caretaker for some of the most endangered farm animals in the world. Following is an exclusive, unabridged version of an interview that appears in the ‘Paddock to Plate’ section of The Food Book, where primary producers share their stories.

"The best thing is having a close relationship with my animals and knowing I have given them the best life I can."

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Two adults, one recipe, and multiple takes: food photography isn’t for the faint-hearted! Come behind the scenes of The Food Book with photographer Brent Parker Jones and food stylist Lee Blaylock.

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Anne is passionate about cookery—in fact, it is not only her profession but her hobby as well. Anne began teaching in the Foods area in 1984 and has taught in secondary schools and community health settings ever since. She has a special interest in access issues in food and health education.

Anne is The Food Book's baking expert

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The Food Book blog is a gift from Oxford University Press to the Australian food education community. With free recipes, videos, interviews and articles, the blog is a thriving community for food teachers and students. Use the free resources on this blog with your students, make connections with other food teachers and participate in the future of food education.

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The Food Book video presenter Glenn Flood is a professional chef. He’s known for his work at Jamie Oliver’s Fifteen Foundation, where he taught professional cooking skills to disadvantaged young people. This year Glenn is overseeing the national recruitment for Junior Masterchef Australia on Channel Ten. And as though he’s not busy enough, he’s also manager of Raw Materials culinary studio and workshop in Melbourne.

Image of chef Glenn Flood in chef's apron

Glenn Flood

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Ian ‘Herbie’ Hemphill is one of Australia’s foremost culinary herb and spice experts, and runs the renowned herb business, Herbie’s Spices. Following is an exclusive, unabridged version of an interview that appears in the ‘Paddock to Plate’ section of The Food Book, where primary producers share their stories.

Ian 'Herbie' Hemphill at a spice shop in Jaipur, India

Ian 'Herbie' Hemphill at a spice shop in Jaipur, India

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