Author: RF

How curved is your cucumber?

How curved a cucumber would you buy? How bumpy can your apple be?

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Try it just for one day.

This is an event that could and should be replicated in Australia.

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Just add plastic

White Rabbits, and the addition of the chemical melamine that has been used criminally to boost the protein levels in watered down milk in China.

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Regional Food on stage

It’s a strange show, and it seemed like all the inventors were out selling their gadgets en masse. Hose bags? Miracle window wiper? Cure anything nutritional additives? Anti-static plastic blinds?

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A manifesto for a new year

“when you’re the cook and you’re carving the roast or scraping the pan, it’s ok to sneak the best crunchy bit for yourself”

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Mark Bittman – a vegan until six

Mark Bittman is the New York Times cookery writer and his blog is in my bookmark list.

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Alex Herbert cooks Nose to Tail

Alex Herbert from Bird Cow Fish restaurant in Surry Hills in Sydney cooks a tribute dinner for British chef Fergus Henderson.

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School Cheesemakers

This schools program was the first of its kind in Australia. The ABC Landline program segment that featured this project is here. The ABC ‘Behind the News’ show has a slightly different version.

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Slow Food’s Raw Milk Cheese campaign

We’ve polished up our earlier cut of the video campaign endorsement by our Australian chefs. Add your name to the petition.

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Haven’t I seen your face before?

Ok, here’s Regional Food’s website version 3.0. If you remember past incarnations or the print magazine fondly, come in and have a look around.

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Spaghetti ai peperoncini verdi (or rosso)

When bell peppers/capsicums are cheap, or plentiful it’s usually at the end of the summer and salads season, so we think about cooking them.

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Mirin & ginger dressing for King Island oysters

Stephen says if you can’t get the King Island oysters it’s ok with your best local ones too.

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