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  • Are you a  Home Economics, Food Technology or Hospitality educator?
  • Are you looking for something to fill the MasterChef void?
  • And do you live in Melbourne, Sydney or Brisbane?

Leanne Compton and Sandra Fordyce-Voorham at the Mentone professional support workshop

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Jedd Routledge is a second generation oyster farmer from Coffin Bay in South Australia. In this exclusive excerpt from the ‘paddock to plate’ section of The Food Book, Jedd tells us about his life as an oyster farmer.

Jedd Routledge

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July 14 marks the French national holiday, Bastille Day and what better way to celebrate than with some French cooking! Niçoise salad is a substantial salad originating from the French city of Nice. Traditionally, the potatoes are simply steamed or boiled but in this recipe from The Food Book they are roasted for added oomph. The key ingredient is just-seared tuna but you can make a quicker version with a smoked trout fillet or a 425g can of tuna.

Nicoise Salad

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The Food Book is more than just a book! It is a complete food and cookery package for Australian secondary school students and includes a website and video gallery. Here is an exclusive sneak peek of the first few minutes of the vegetable stir-fry video. Chef Glenn Flood demonstrates not only the recipe, but stops along the way to highlight key skills.

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