Broadly speaking, potatoes fall into two main categories, with flesh that is either floury or waxy in texture when cooked. In his encyclopaedia of kitchen science, McGee on Food and Cooking, US writer Harold McGee explains that floury potatoes are denser and have more dry starch in their cells. During cooking, they separate and become…
Potatoes in Australia are confusing. Firstly there is not a lot of difference between waxy, floury and all rounder varieties. Popular potato varieties grown in Australia are neither particularly waxy nor floury, not even the ones that we label as such. All rounders tend to sell better in the Australian market as a whole than…
Well, Radicchio is not exactly green, rather it is a colourful member of the chicory family. It is an offspring of the weeds that used to grow around the Mediterranean. Radicchio is a specialty of the area around Venice in Italy. Radicchio is most popularly used outside of Italy in salads, but it can also…
Stocks are so important to the success of many dishes, but if you cook constantly with herbs and spices, it is easy to throw one together as needed. In the past I would always have a freezer full of vegetable stock, but these days I prefer the stocks made with the ingredients on my kitchen…
While India does not have a “curry powder”, it does have a range of masalas and podis that are used in specific ways or with specific dishes. For example, chole masala, chaat masala and garam masala. Not so in the Indian community of Malaysia. Influenced by Malaysian cuisine, curry powder is a common staple in…
This recipe was given to me by Ilyse, who used to have the most amazing Italian food blog, Lucullian Delights. It works every time. We have other Pizza dough recipes here. Or explore all of our Pizza recipes here. Our Italian recipes are here and here. Browse all of our Tomato recipes here and here….
A classic of Winter.
Pasta is cooked al dente for a reason
Make the best herbal teas.
How to make great flavoursome vegetable stocks
How to perfect this common method of cooking rice.
Adopt the Leaf-to-Root eating, don’t discard any part of a vegetable that you can use!
An exceptional way to cook rice.
Is a dosa a pancake or crepe? Technically, perhaps.
Get the best out of your green leafy vegetables and herbs.
Roasted Potatoes, quite a delight in this untypically cool January. Easy to make, and great if you get them right. Great with cumin, coriander and turmeric too! Try them.
While the English make their mashed potatoes from floury potatoes, the French use waxy potatoes, which give a thick, smooth, silky, flowing puree.
When I need comfort food, mashed potato it is. Reminiscent of childhood large plates of mashed potato, buttery and herby, steaming hot from the pan and piled with other vegetables, it takes me back to days of large gardens, lazy days, and few cares.
Ever wondered how to vary mashed potato? Or what to do with that left over mash? Here is your answer!
It might be the wrong time of the year in Australia for this, but not in Europe! Or Nth Asia! Or Nth America! Cabbage and Carbs always go well together.
My fridge is ALWAYS full of pickled lemons. Always. I have several different recipes that I cycle around. Here are 2 of them.