Eat Well

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

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

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

Lisa Guy is a highly qualified Sydney-based naturopath, author and passionate foodie and founder of Art of Healing (artofhealing.com.au) and Bodhi Organic Tea. Lisa is a believer that good wholesome food is one of the greatest pleasures in life and t

There is evidence that oats were consumed in Egypt around 4000 years ago, but the oldest cultivated oats date to around the same time in Switzerland. Oats probably originated in Asia but today we closely associate them with Scotland and that’s becaus

There are a number of different cabbage varieties to choose from. Traditional green cabbage has a stronger, more peppery flavour when eaten raw, with quite robust leaves. Red cabbage brings all the colour to the plate, along with a slightly earthier

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

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

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

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

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

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

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

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

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

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

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

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

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

Croquettes can be made of minced meat, fish, chicken or vegetables, usually arranged in a cylinder and coated with egg and breadcrumbs before frying. They are an incredibly diverse food with an almost limitless range of possibilities for you, but her

Serve: 3-4 4 cloves garlic, minced450g fresh prawns, cleaned and deveined 1 tbsp Pearl River BridgeSuperior Light Soy Sauce3 dashes ground black pepper60mL white wine¼ lemon, juiced, optional Heat up a skillet with some cooking oil. Sauté garlic

Makes: 20 40mL milk2 eggs20g sugar7g dry yeast180g flour2g salt100g butter1 cup water2 tea bags Dilmah Inspirational Italian 1 cup white sugar1 orange, segmented with a knife to remove all membrane1 ruby grapefruit, segmented with a knife to rem

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

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

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

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

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.

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

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

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

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

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

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