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Children having a picnicIt’s Spring Racing Carnival time! Even if you are not a race goer, it’s still spring and that means it is time to be outdoors! The weather is perfect for packing a picnic, whether it’s to your local park or for a day out at the races. There are lots of delicious and simple-to-prepare dishes that you can make which will only need one hand to consume – leaving the other free to hold a book, a fishing rod or even a glass of bubbly.

One idea is to make the Layered Picnic Loaf on p. 156 of The Food Book. Consisting of a whole loaf of bread hollowed out and filled with layers of tasty ingredients – it is the perfect picnic fare. Another idea is the open sandwich – the topping possibilities are endless – you can have beans and artichoke; smoked salmon and avocado; or even pear and blue cheese. For even more suggestions have a look at pp. 154-155 in The Food Book.

An open sandwich

Spring is also time to try some new recipes. Have you tried making capsicum and cheese bites? They are simple to make and can be easily stored.

Ingredients

  • 1 red capsicum
  • 1 yellow capsicum
  • 2 tablespoons basil pesto (try the recipe on p. 431 of The Food Book or a commercial variety)
  • 4 tablespoons cream cheese
  • 4 tablespoons fresh ricotta
  • 16 basil leaves


Method

  1. Combine pesto, cream cheese and ricotta cheese together and set aside.
  2. Cut both the red and yellow capsicums lengthwise into 2.5 cm strips.
  3. Cook capsicum strips under a hot grill until skin blisters, and then remove and cover with plastic wrap until they cool. Peel away the skin and discard.
  4. Place the capsicum strips on a chopping board and position a basil leaf in the centre of each strip.
  5. Place approximately one teaspoon of pesto mixture end of each capsicum strip and roll up and secure with a toothpick.
  6. Refrigerate prior to serving.

What simple ideas do you have for foods to pack for the Spring Racing Carnival or to take on a quiet picnic?

Mother’s Day is celebrated on every second Sunday in May in Australia. It is a special day for families to get together to show their love and appreciation for their mums. There are many ways to show this, a crowd pleaser is the luxurious breakfast in bed option — a treat we all know is a sure-fire winner.

The Food Book has lots of ideas for breakfast, from the Simple Fruit Salad (p. 126)  — using fruits that are  in season — to hearty and nutritious Baked Beans (p.141) and scrumptious, No-fail Pancakes (p. 130 with ideas for variations on p.131).

Eggs are a healthy and savoury option, boil them, fry them, scramble them and poach them (p. 134 -136). Or for those with plenty of time, OR (hint) helpers, try The Big Breakfast (p. 142-143) which includes Poached Eggs plus the following recipes: Hash Browns, Grilled Sausages, Grilled Bacon, Garlic Mushrooms, Grilled Tomatoes and Wilted Spinach that will keep your Mum going until well into the afternoon!

The Big Breakfast

The Food Book app has step-by-step photos for these breakfast recipes – download a copy on your iPad for a sure-fire way to your mum’s heart on Mother’s Day – through her stomach! 🙂 What ways are you going to show your love and appreciation for mum this Mother’s Day? Do you have a special treat you are going to make?

Oxford University Press is proud to launch the latest component of The Food Book suite, The Food Book iPad app. The app is the first Australian education food app on the market and its revolutionary features have us abuzz here in the office… and now we are excited to finally share the app with you!


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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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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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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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Photographer and foodie, Brent Parker Jones, gives an entertaining insight into the cover shoot for The Food Book.

Photo of radishes on a chopping board

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This week we shot the veggie section of The Food Book. There were many beautiful shots to choose from but these jump out as our two favourites:

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