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Welcome to EatWell's first issue of 2026! I hope your year is off to a fabulous start. I'm curious. Did you have, or are you still having, a “new year, new you” moment? A little while ago, I received a text from my friend Dan, who is finishing up his nursing studies. He was blown away by how many people in their 30s and 40s were in hospital for all sorts of preventable health issues. “We are so flipping lucky to have good health,” he wrote. “Don't take it for granted and keep working on it.” Then came his simple advice: Choose the healthier option. Go for the walk. Lift the weights. Drink less booze. Choose better snacks. And most importantly, start today. His message stuck with me because that's…

Even people who aren't particularly excited by vegetables still have a soft spot for broccoli. It has a delicate flavour that adds to just about every meal, whether served raw as an hors d'oeuvre, in pasta dishes and stir-fries or as a side dish on its own. And let's not forget how nutritious it is. Broccoli is rich in vitamins A and E, folate, calcium and iron and contains more vitamin C than oranges. Broccoli is one of the stars of the brassica family, which also includes cabbages, cauliflower and the unloved Brussels sprout. Autumn is a great time to get seedlings into the ground because, as the weather cools, broccoli really comes into its own for hearty soups and stews. If you're after a pretty standard-looking broccoli with one…

When cooks talk about tarragon, they of course mean French tarragon (Artemisia dracunculus var. sativa). It has long been a herbal staple in European cuisines. It's one of the herbs in fines herbes seasoning mix (along with parsley, chives and chervil) used in French cooking. It's also the main flavouring ingredient in béarnaise and other sauces and, obviously, that French classic, tarragon vinegar. It's the plant's aromatic anise-like taste, due to the presence of estragole, that makes it valued in the kitchen, pairing beautifully with chicken, fish, pork and eggs, and especially with asparagus. Tarragon is commonly used to flavour vinegar, pickles, mustard, mayonnaise and even honey. Russian tarragon (A. dracunculoides L.) rates a quick mention here, if only to warn against buying it by mistake. It's not valued as…

You may have encountered sorrel as a garden weed. It has bright-green, shield-shaped leaves on square stems; the weedy forms are called dock. If you've absentmindedly put a hand out to yank dock from your garden, you've probably realised it doesn't plan on going anywhere without a fight. It has deep roots, and they tend to stay in the ground. If you do pull it, all you'll end up with is a handful of leaves. Don't toss them. Sorrel may be weedy, but it is edible. These lemony-flavoured leaves are one of the traditional plants harvested as spring greens. They are used in soups but also eaten as salad greens and in omelettes and sauces. Traditional sorrel soup is a purée made with stock, potato and onion and flavoured with…

Smart techniques How to blanch vegetables for freezing Ever wonder how cooked vegetables maintain their bright-green colour and natural sweetness? It all comes down to blanching, the culinary term for briefly boiling vegetables and then plunging them into an ice bath. This process locks in their colour and halts the enzymes that cause spoilage. Skip this step and frozen veggies can turn limp, rubbery or bitter once defrosted. Blanched vegetables will keep their texture and flavour beautifully for months and will be ready to toss into soups, stir-fries or side dishes anytime. Bring a pot of water to boil. Use a large pot and plenty of water. This keeps the temperature steady and ensures even blanching. Aim for 4 litres of water for every 500 grams of vegetables. Prepare the…

I'll be honest. I'm very late to the air fryer revolution. My mother has been trying to convert me for years. She calls it her “lifesaver”, cooking dinner in it most nights, and swears it transformed how she eats. When my dad became wheelchair bound and she suddenly had to do all the cooking herself — after 48 years of marriage where she hadn't touched a frying pan other than to scramble eggs — the air fryer became her kitchen sidekick. I was thrilled for her and yet I couldn't take her word for it. My mum doesn't really cook. She heats, she toasts, she reheats. Me, on the other hand… I've been cooking since I was 12. I've worked in kitchens, trained briefly as a chef, and see food…

With timeless design and uncompromising performance, a Falcon cooker will be the cornerstone of your kitchen. Made in the UK since 1830, complemented by a five-year warranty, every Falcon is designed to make cooking a pleasure, not a chore. Choose from a wide selection of colours and styles. For more information visit falconrangecookers.com.au Pumpkin & Cinnamon Sugar Bundt Cake Recipe / Karen McFarlane Serves: 12 900g peeled pumpkin, diced (3 cups purée) 250g unsalted butter, softened 400g brown sugar 4 eggs, at room temperature 1 tbsp vanilla extract 3 cups (435g) plain flour 1½ tsp ground cinnamon 2 tsp baking powder 1 tsp baking soda ½ tsp salt Topping 2 tbsp sugar ½ tsp ground cinnamon ¾ cup (115g) icing sugar, sifted 1 tbsp milk ½ tsp vanilla extract Preheat…

Global Organics is a wellness-driven brand offering pure, nutrient-rich products designed to support better health. With globally sourced, clean, natural ingredients free from harmful additives, it promotes overall vitality. Global Organics delivers high-quality essentials crafted to help individuals feel energised, balanced, and nourished every day. For more information visit global-organics.com Dairy-Free Coconut Yoghurt Recipe / Global Organics Note that the quality of the ingredients is extremely important for the success of this recipe. The first time you make this recipe, you will need to buy organic coconut yoghurt to use as a probiotic starter. For the next batch, you'll be able to reserve some of the yoghurt you make with this recipe. Serves: 4-6 1 tin Global Organics Coconut Milk 1 tin Global Organics Coconut Cream 2 tbsp organic coconut…

Grown as they were many thousands of years ago, ancient grains pack a nutritious punch while being readily available on supermarket shelves and in wholefoods stores for keen foodies to embrace and enjoy in everyday cooking. More modern and common grains such as wheat, maize and rice which, over time, have undergone significant refinement, hybridisation and genetic modification, can still of course be of benefit in the diet. However, as they deviate more from their original and natural state, so too can their nutrition. Ancient grains such as amaranth, millet, einkorn, sorghum, freekeh, teff, spelt, bulgur, rye, farro, wheat berries, wild rice and kamut, however, remain largely unchanged or unrefined, offering unique properties in nutrition and diversity in flavour to meals too. If you're keen to experience and connect with…