Tag Archives: cooking

Which Pumpkin?

The Goomeri Pumpkin Festival will again entertain thousands of festival-goers this coming weekend, and I’ll be there performing cooking demonstrations. It’s critical that I select the right pumpkin for each recipe, because each species has its own unique qualities. Texture, flavour, … Continue reading

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Sweet Succulent Sea Scallops

Scallops are named after the fanned, fluted appearance of their shell. They are categorised as a bivalve mollusc. There is hundreds of species found throughout the waters of the Atlantic, Mediterranean and Pacific Oceans. The closer you live to the … Continue reading

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The Sweet and the Sour

Balsamic vinegar is very popular, due to it’s rich, sweet characteristics. It features prominently in many Italian recipes. It is so sweet in fact that it can also be used in desserts. Unlike most vinegar, Balsamic vinegar is not derived … Continue reading

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The Nutty Oil

For centuries, peanuts have played an important role in the cuisines of many cultures. The humble legume sometimes referred to as ‘goober pea’ or ‘groundnut’, can be used in many forms. One of the most important culinary commodities produced from … Continue reading

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A Taste For Olives

My first taste of olives was on vacation, as a young teenager. Shortly after taking off from Bahrain Airport, I was served lunch of assorted cheese, Middle Eastern style meats and (in my youthful ignorance) what I thought was a … Continue reading

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Christmas Rules

The festive decorations adorning our retail stores are a stark reminder that Christmas day is just around the corner. For many it’s a time to gather with family and friends. My family has rotating roster that dictates who will be … Continue reading

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The Hip Fruit

Limes must be one of the world’s most hip citrus fruits. Demand for varieties like Tahitian and Kaffir has built up enormously over the last decade or so, probably because Asian cooking is so popular. There are several common varieties grown: … Continue reading

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Feeling Blue

I personally don’t think blueberries are actually true blue. They are kind of a dusty indigo colour on the outside and mainly white or pale green on the inside. That said, they are as blue as a food is ever going … Continue reading

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Heavenly Camembert

There aren’t many cheeses that are as heavenly, soft, rich and creamy as Camembert cheese – besides Brie of course. People often can’t tell the difference between Brie and Camembert. The irony is that there isn’t actually much of a difference. They … Continue reading

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Holy Passionfruit

The passionfruit is an elongated oval or round fruit which originates from Central America. The two most common varieties are – the yellow or purple kind. The name ‘Passion’ is not referring to love. The fruit is named after its … Continue reading

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