FOOD Autumn – Winter 2013

Lamb curry warms me twice, once as I’m cooking it and then again when I eat it.

Lamb curry warms me twice, once as I’m cooking it and then again when I eat it.

Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and used as a sauce or dip – complements curries and other spicy dishes.

This trio of roasted pears, homemade ginger cookies and ginger ice cream is true nirvana.

Minimalism and material comfort come together in a transcendent country kitchen.

“I love making risotto,” Norman says, “because it’s so meditative. I find all that stirring very calming.”

We have always known what “local” means.

Sunny and Share, The Stop by Nick Saul and hemp and hazelnut granola from the Purple Kitchen.

A collection of food news and trivia from around the world.

Prior to the 18th century, eggplant was less popular than it is now due to its distinctly bitter taste. It was also mistakenly thought to cause insanity, leprosy and cancer.

The café features a different vegetable soup every day in a chunky or smooth version.

Have a read of the full version in PDF on your computer, tablet or iPad. Wood oven wonders, why food hubs matter, good things for baby and a contemplative kitchen.