Shallots are a member of the “allium” family, which notably includes onions and garlic. They are prized for their subtle flavours and never overpower a recipe like garlic can. In fact, there is quite a lot of snobbery around the humble shallot. “True” shallots grow from a “mother bulb”, which produces endless “daughters”. Seed-grown shallots, although looking like the genuine article, are thought to lack the sweet intensity for which the plants are so valued. So deeply held is the “bulb vs seed” argument that in France (where else?) it is against the law to label anything other than a bulb-grown shallot as a “shallot”.…

It is hard to have conversations these days without climate change becoming part of the dialogue. That is a good thing in many ways, because we absolutely need to all be thinking about how we can turn things around. The problem, though, is that we talk about it so much and it is such a signifi cant challenge that it can become a little overwhelming. This was very much in evidence recently when I was out to lunch with a few friends. The calamari, haloumi salad and risotto had all been consigned to digestion and we had turned to musing. The topic of the dire changes happening in the Arctic raised its head and after a few minutes of discussion, one of our number shook her head saying something like, “It's…

Lee Holmes Lee Holmes’ food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrientrich meals is diffi cult, complicated and time-consuming. Lee says, “The best feeling I get is when I create a recipe using interesting, nourishing ingredients and it knocks my socks off. Then I can't wait to share it with my community and hear their experiences.” After being diagnosed with a crippling autoimmune disease in 2006, Lee travelled the world discovering foods that could be used to heal her body at a cellular level. After finding many nutrient-rich and anti-infl ammatory foods and changing her diet, Lee recovered. Her mind alive with ideas for new recipes, she wanted to share her creations with the world, so…

Zobo is a delicious Nigerian drink made from dried roselle leaves. Roselle is a species of hibiscus and the drink is made using the roselle leaves combined with ginger, oranges and pineapple. To make zobo (also known as “zoborodo”), just wash your dried roselle/hibiscus leaves in warm water, then put them in a saucepan and cover with 2.5 litres of water. Add in grated ginger, sliced orange and diced pineapple. Bring the water to the boil, cover it and leave it to just simmer for 30 minutes. After 30 minutes, add some sweetener if you choose — low-GI options like stevia and coconut sugar are good choices — and leave it to cool. Once cooled, sieve your zobo through a fine mesh and chill the liquid in the fridge. Your…

Basil is a delightful herb to have in your garden and your kitchen. Simply rubbing the fresh leaves between your fingers releases that distinctly sweet, peppery smell reminiscent of a flavour that graces so many favourite dishes. Basil is a member of the mint family and while it probably originated in India, its inherent appeal ensured that it spread across the ancient spice routes reaching throughout the Mediterranean and finding great popularity in places like Egypt. Today basil is a popular plant around the world and it is no surprise, because this herb really does have it all. Growing basil Basil is best grown from seed when temperatures are warm and frosts have passed. It likes warm, moist conditions and humus-rich soil. Plant basil in full sun with good drainage and protect…

Breakfast contributes to around a third of your child's daily nutrient intake of protein, iron, fibre and calcium. Children's developing brains and bodies need a good constant supply of these nutrients. Eating breakfast has been shown to help enhance children's learning and it is associated with better academic performance, including improved concentration and IQ. To help you make the most of your mornings, here are five delicious and nutritious breakfast foods for school days that are rich in essential nutrients that children need for optimal cognitive performance and good health. Whole oats Porridge and Bircher muesli made with whole oats are a nutritious way to start the school day, helping kids feel full and focused throughout the morning. Oats are an excellent source of fibre and slow-release complex carbohydrates to fuel the brain…

One-pan Creamy Mushroom & Spinach Pasta Recipe / Lisa Guy This hearty dish is loaded with flavour and is packed with goodness. Mushrooms are nutritional powerhouses as they are rich in B vitamins, iron, potassium and selenium. Mushrooms are also a great source of chitin, which is a type of insoluble fibre that gives mushrooms their meaty texture and gut-healing properties. Chitin acts as a prebiotic, which boosts the growth of beneficial gut microbiota and reduces intestinal inflammation. Mushrooms are a good vegetarian source of protein, containing all nine essential amino acids. Serves: 4 400g rigatoni pasta Olive oil 1 medium onion, finely diced 3 cloves garlic, minced 200g English spinach 350g cremini or button mushrooms, sliced ½ cup vegetable stock Pinch sea salt & pepper 1 tsp Italian herbs ½ cup shredded parmesan,…

Provoleta is an Argentinian dish that takes “grilled cheese” to a whole new level and can be cooked on the stovetop or on the grill. The story goes that this dish originated with an Italian who had settled in Argentina in the early part of the 20th century. His aim was to fuse the cuisine of his birthplace in Italy with that of his chosen home of Argentina. Since Italy loves its cheeses and Argentina adores a barbecue, he decided to find a way to bring cheese to the barbecue setting. He did this using “provoleta” cheese, an Argentinian version of the Italian “provolone”, a semi-hard cheese known for its sharp and tangy flavour. The dish known as provoleta is made by taking a thick slice of provoleta cheese, topping…

Savour the serenity of the new year and sprinkle joy with Murray River Salt's Pink Salt Flakes. This Australian product, loved by chefs and foodies worldwide, enhances your dishes with exquisite flavour and delicate texture. At the heart of Murray River Salt lies a deeply touching tale, woven with passion, purpose and a generous serving of culinary pleasure. The narrative unfolds in 1983, with Duncan and Jan embarking on their remarkable SunSalt journey, two culinary luminaries committed to perfecting their craft through exacting techniques. Fast forward to the year 2001, and they unveiled to the world their iconic Pink Salt Flakes, which have now become a household favourite Their journey, however, extends beyond the kitchen. They are also ardent eco-warriors, steadfastly safeguarding our precious water resources in the ongoing battle against salinity…