You are currently browsing the monthly archive for June 2010.

It’s Wednesday and it’s cold outside – this recipe should warm you up and make you smile at the same time. Sweet potatoes are in season right now, and being high in vitamin C, they are full of natural goodness. The spice mixture on these sweet potato chips is absolutely delicious and can also be used on other root vegetables such as carrots, parsnips and beetroot.

Sweet potato chips

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In this third and final installation of The Food Book cover shoot story, Brent tells the tale of how he finally succeeded in taking the shot that has now infamously become known as “the radish cover”.

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Chef Mark Jensen from Sydney’s renowned Vietnamese restaurant, Red Lantern, discusses the importance of sustainability in the food industry. Mark is passionate about bringing sustainability to the food classroom too. Here’s what he has to say…

Mark, Luke and Pauline at Red Lantern

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Memories are no doubt powerful in their ability to evoke a sensory response from us – but food memories? Food memories are singular in their ability to take us back to a particular time and place – to transcend the present, and take us back to a particular smell and taste.

Beef Stroganoff

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Based in the Daintree Rainforest of Tropical North Queensland, Daintree Vanilla & Spice is one of the first commercial growers and producers of vanilla beans in Australia. The Australian industry is still being created and Daintree Vanilla & Spice are at the forefront of establishing a market for Australian grown and produced vanilla beans. 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.

Daintree vanilla bean

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Sandra is an exceptional home economics educator. She completed a Masters of Educational Administration at Melbourne University and is now working on a PhD in health sciences at the University of Wollongong to augment the work she is currently undertaking in schools and communities. Here Sandra talks to us about food education, her thesis, co-authoring The Food Book and her personal food philosophies. 

Sandra is a contributing author of The Food Book

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