Category: Still Tasty (archives)

Quay: Food inspired by nature

Peter Gilmore’s lavish cookbook Quay: Food inspired by nature will be released in October, Photography by Sydney photographer, Anson Smart.

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Matthew Hulse – Master Baker, Dojo Bread

Scott Watkins-Sully tells the story of a big bloke in a small traditional bakery in historic Braidwood NSW.

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Vote with your fork -Pt2

What Pollan calls the evocative prose of “cutting edge grocery lit” and wonders at terms such as “from cage-free vegetarian hens” and “humanely raised” “sustainably farmed” and “organic feedlots”.

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Vote with your fork.

“If it arrives through the car window, it isn’t food.” and “Eat all the junk food you want–as long as you cook it yourself.” Michael Pollan

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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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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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