food

David Moyle In a stroke of pure marketing genius for the meat industry, someone developed the name “sweetbreads” to apply to what would otherwise stay in the drab collective of offal/organ meat. The terms “organ meat” or “offal” rarely get a positive response...

O Tama Carey The idea of seasons is so important, they indicate change and movement yet are cyclic and are constantly returning. Here in Australia, though, they are somewhat curious, as we live by a European notion of them that has never really correlated with...

Annie Smithers Autumn is the season for so much preserving. By the time I get to winter I’m often exhausted by the cavalcade of fruit and vegetables that have passed through the kitchen door needing to be jammed, jellied, bottled and preserved. My arms ache from...

David Moyle In the same way that eating an uncooked stick of rhubarb is not enticing, rosella flowers, or wild hibiscus, in their raw form are not entirely pleasant to consume. Preparing rosellas in fragrant light syrup and gently poaching them returns a...

O Tama Carey I am all too aware that this recipe has the potential to be dismissed. Not only does it use a fiddly, lesser-known cut of fish, but you must also deal with the idea of deep-frying at home. If you are willing to try it, however, the rewards will be...

Annie Smithers mince verb verb: mince; 3rd person present: minces; past tense: minced; past participle: minced; gerund or present participle: mincing 1. cut up or grind (food, especially meat) into very small pieces, typically in a machine with revolving blades. 2...

David Moyle Mustard fruits are a condiment originating in the north of Italy that is served with poached meats or grilled poultry and game. Most commercially available mustard fruits are predominately citrus and candied whole, but this same method can be...

O Tama Carey If you don’t know what a mallung is then please allow me to introduce you. Also known as mallum, it’s a Sri Lankan side dish that is usually purely vegetarian. Like a salad, which can be anything really, so too is a mallung. And like a refreshing...

Annie Smithers How do we find favourite recipes these days? There are, of course, books and magazines for inspiration, and newspapers, but so much of our world is now online. For me, inspiration is often found in the images that flit by while scrolling through...