Category Archives for "Wild Food, Cuisine and Cooking"

Bunya bunya Nuts (halved)

Bunya bunya Nuts (halved)Flavour – Similar to chestnut with a subtle pine overtone. Colour and Appearance – Starchy white flesh with yellow central stalk. Woody shell 50mm in length, 25mm wide. Typical Uses – Slice boiled nut meat and use as a garnish or flavouring. Re-fry boiled and nuts to make a pastry or use as a flavouring in desserts, Read More …

Lemon wedges – another job for Herbal-Active®

Lemon wedges – another job for Herbal-Active®Here’s an interesting piece of research which initially took me aback and then made perfect sense. Out of a bunch of restaurants in which lemon wedges on drinks were microbiologically tested, 77% returned high populations of food borne disease organisms including faecal bacteria on the lemons in our drinks. For me, Read More …

Egg and bacon roll from FHM magazine

Egg and bacon roll from FHM magazineThis was a recent recipe which was provided to Nine MSN’s FHM magazine (www.FHM.com) on their request for an interesting egg and bacon roll. For some reason the recipe never made it into FHM without significant changes so here is my original FHM egg & bacon roll recipe. For the Read More …

Australian fruits, herbs and spices for your own Best Backyard

Australian fruits, herbs and spices for your own Best BackyardAustralian fruits are in the press again because of recent research by the CSIRO confirming work we conducted at Charles Sturt University last year. This showed that a range of red, crimson to purple Australian fruits have astronomic levels of antioxidants, particularly the nutritious anthocyanins and Read More …

Cooking with dried herbs vs fresh herbs

Cooking with dried herbs vs fresh herbsMany chefs discovering authentic Australian ingredients for the first time ask me for fresh herbs rather than dried herbs; pure leaves rather than blends; and freshly picked fruits rather than frozen fruits. In this blog, I’ll address just some of the issues of using dry herbs over fresh herbs and Read More …

Asparagus with Paperbark Smoke Hollandaise

Asparagus with Paperbark Smoke HollandaiseSome people say that asparagus and hollandaise are really boring together but as Darryl Kerrigan says in the Australian movie, The Castle “but it’s what you do with it”. With that in mind, hollandaise is really just a base sauce and can easily be enhanced with a variety of native flavours. Read More …