Eat Well5 min letti
5 Food Trends For 2020
Move over turmeric! Fenugreek (Trigonella foenum-graecum) is likely to be the trendiest flavour on everyone’s taste buds this year. Fenugreek has been used in alternative medicine for thousands of years and recently it has become a common household s
Eat Well11 min letti
Cooking With Butternut Pumpkin
Just so you know, technically, pumpkin is a fruit, but it is usually referred to as a vegetable because that’s how we use it in the kitchen. Butternut pumpkin has a seriously sweet and creamy interior that is so versatile, virtually the only thing yo
Eat Well13 min lettiFood & Wine
Poach Perfect
Poaching is a cooking technique that involves submerging what you are cooking in heated water. The difference between poaching and simmering or boiling is the temperature you use, with poaching happening at lower temperatures roughly between 70ºC and
Eat Well1 min letti
Profiteroles
A profiterole can also be called a “chou à la crème” as it is made from “choux” pastry and filled with creamy fillings. Although we know it as a French creation, in fact the original recipe dates to an Italian chef named Panterelli, who was part of t
Eat Well1 min letti
Cocoa For Blood Pressure
Some of the most commonly talked about ingredients in cacao (the raw material from which cocoa is made) are the flavanols and studies show that these can lower your blood pressure. Researchers looking at measures of cardiovascular ageing found that d
Eat Well4 min letti
Japanese Food Made Easy
The Japanese are experts at inventing their own versions of foreign dishes. They have a slight obsession with curry, so naturally they have created a Japanese version. Serves: 4 2 tbsp sunflower oil1 large onion, thinly sliced5 cloves garlic, gr
Eat Well2 min lettiFood & Wine
That's Amore
Serves: 4 2 tbsp extra-virgin olive oil1 onion, finely chopped1 garlic clove, minced2 x 400g tin chopped tomatoes10 fresh oregano leaves or rosemary400g tin borlotti beans, drained & rinsed400g dried penne100g That’s Amore Buffalotto, freshly gra
Eat Well4 min lettiFood & Wine
Growing Carrots
Pulling a carrot out of the ground can spark many emotions — hope, excitement, pride and perhaps even dismay (if you end up with a gnarled and broken one). What draws growers to try their hand at carrots is the nutritional profile and universal appea
Eat Well2 min lettiFood & Wine
Ceres Organics
Serves: 1 1 orange, peeled½ cup soaked sesame seeds (soaked for at least4 hrs, strain before use)2 frozen chopped bananas1 tsp organic maple syrup½ tsp cardamom¼ tsp Ceres OrganicsGround Turmeric Powder4 Ceres Organics RAW Pitted Dates¼ tsp sea s
Eat Well1 min lettiFood & Wine
Spinach Satisfies
Spinach provides fibre, protein, vitamin K, vitamin C, iron, betacarotene and nitrate. It also contains a group of substances known as thylakoids. Studies have shown that spinach thylakoids increase satiety over a two-hour period compared to placebo.
Eat Well10 min letti
Flu Fighters
Winter is a time when letting your food be your medicine is more relevant than ever. Here we have put together some delicious yet healing recipes that include immune-boosting or decongestant foods such as garlic, ginger, onion, turmeric, capsicum, sp
Eat Well1 min letti
What's In Season?
Asian greens (bok choy, choy sum, gai laan and wonga bok), avocados, beetroot, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celeriac, celery, Jerusalem artichokes, kale, kohlrabi, leeks, okra, olives, onions, parsnips, peas, potatoes, p
Eat Well2 min lettiFood & Wine
The Bare Bird
Serves: 8 1 pack The Bare Bird chicken breast steaks¼ cup extra-virgin olive oil2 tsp turmeric powder2 tsp ginger powder2 tsp cardamom powder2 tsp garlic powder1½ tsp sea salt1 tsp black pepperFresh herbs, to garnish Place chicken in a shallow r
Eat Well4 min lettiFood & Wine
Black Garlic Magic
Black garlic is the product of extensive time, effort and attention. Rather than being caramelised, as sometimes thought, the browning of the garlic results from several weeks of constant heat. Garlic bulbs are exposed to high temperatures from 60°C
Eat Well3 min letti
Explore Cuisine
Serves: 4 1 punnet cherry tomatoes, halved2 zucchinis, halved lengthwise & cut into1cm slices1 red capsicum, deseeded& chopped1 small red onion, chopped1 bunch asparagus, trimmed & halved3 tbsp olive oil200g packet Explore Cuisine Organic Edamame
Eat Well1 min lettiFood & Wine
Tasmanian Scallops
When alive, Tasmanian scallops sit in a thin double shell that is nearly circular. Their lower shell is concave and overlaps the flatter upper shell. Scallops are found to depths up to 120m over soft sand or mud in Australia’s southern waters from Ne
Eat Well1 min lettiFood & Wine
Mulled Wine
Mulled wine is spiced wine, usually red, served hot or warm. It is believed the practice of mulling wine began with the Romans around 1800 years ago as their empire expanded into the colder reaches of Europe and they needed something to warm their bo
Eat Well11 min letti
Iron-rich Vegetarian Meals
It’s a myth that red meat is your only option when it comes to iron-rich foods. Vegetables can provide good amounts of iron, perhaps not in the quantity yielded by a steak, but the right vegetables do provide good amounts of this important mineral. A
Eat Well1 min lettiSociety
Nuts For Longevity
A study was conducted on 120,000 men and women from the Netherlands aged between 55 and 69 who had been followed since 1986. Results showed that people who consumed 10 grams of nuts or peanuts a day (that’s about half a handful) had a lower risk of d
Eat Well1 min lettiFood & Wine
Ribollita
This classic Italian dish originates from the Tuscan region and is essentially a hearty winter soup with a very distinctive nature. Ribollita dates back to the Middle Ages when Tuscan lords and ladies would stage grand banquets served by local peasan
Eat Well3 min lettiFood & Wine
Leda
Makes: 3 cups 2 tbsp Monkfruit Sweetener1 tsp cornflour400g desiccated coconut950mL water Using a blender or food processer, combine the Monkfruit sweetener and cornflour, and process until the mixture resembles fine confectioners’ sugar. Place
Eat Well2 min lettiFood & Wine
Reviews
Following the success of her first cookbook, Dining In, food writer and guru of down-to-earth cooking, Alison Roman, delivers another collection of homey meals in Nothing Fancy. Within the pages of her decidedly unfussy book, Roman makes the case tha
Eat Well2 min lettiFood & Wine
From the Editor
COVID-19 has come upon us and it has come laden with lessons, none of which is any greater than what it has taught us about our food. It has been a shock for all of us to see supermarket shelves bare of staple food products like pasta and flour. More
Eat Well2 min lettiFood & Wine
Herman Brot
Serves: 3 1 packet Herman Brot® Lower Carb Pasta1 tbsp extra-virgin olive oil4 cloves garlic, sliced5g fresh red chilli15 fresh king prawns2 tbsp tomato puree1 tbsp lemon juice20g fresh parsleySalt & pepper, to taste Cook pasta in boiling water f
Eat Well12 min letti
Danish Style
Danish cuisine is famous for its pastries, butter, cod and herring, but there is more to it than these. Much of Danish cuisine traces back to pre-industrial peasant cooking, when the need to make do with local produce and preserve it for the cold mon
Eat Well1 min letti
Give us FOODBACK
We want your foodback: EatWell is all about building a sharing community of people who care about the origins, quality and enjoyment of our food, so we want to hear from you. Let us know how you have found some of the recipes you have made from this
Eat Well5 min lettiFood & Wine
Golden Ghee
Highly lauded as an ancient superfood, ghee is most commonly used today as a cooking oil and ingredient in recipes as well as being a mainstay in traditional Ayurvedic (Hindu system of alternative medicine) treatments. But what sets this clarified bu
Eat Well3 min letti
Food Source
Coffex award-winning coffee is a blend of high-altitude-grown beans, which are fair trade and certified organic. Specially roasted and blended to produce a smooth, medium-bodied espresso, fairness never tasted so good. W: coffex.com.au Leda’s glut
Eat Well1 min letti
Eat Well
EDITOR Terry Robson DEPUTY EDITOR Charlie Hale ART DIRECTOR Kate Podger FEATURE WRITERS Ally McManus, Samantha Allemann, Meg Thompson, Cat Woods, Lisa Holmen CHEFS Adam Guthrie, Stephanie Hinton, Danielle Minnebo, Georgia Harding, Lee Holmes,
Eat Well1 min letti
Broad Beans
Broad beans, also known as “fava beans”, have been around for millennia and they have been a valuable source of protein for all of that time. Before green beans and other bean varieties came to Europe from the Americas, broad beans weren’t just a bea
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