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How is real-time social media is changing the food industry? That was the topic of the media140 event which took place in Sydney on May 5.
The Internet Chef,
Bridget Davis (@Bridget_Cooks), prepared some fabulous food, while foodies who were present tweeted about the atmosphere, the company and the delicious food being served up.
Check out some of the blogs of our guests from the night.
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Featured Food & Recipes
- Turkish ice-cream (dondurma)
- Turkish sausage and baked eggs (sucuklu yumurta)
- Green olive salad (yesil zeytin salatasi)
- Stuffed eggplant (patlican dolmasi)
- Lamb dumplings with yoghurt and sumac (manti)
- Fried mussels with tarator (midye tava)
- Cherry Bread Pudding (visneli ekmek tatlisi)
- Tapioca pudding with cassava and banana (che chuoi chung)
- Black Angus beef with lucky sauce (bo luc lac)
- Vietnamese dressing (nuoc cham)
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Floury vs. waxy potatoes
Waxy potatoes tend to hold their shape and remain firm and compact when boiled. Floury potatoes become fluffy and airy inside and are best used for baking, roasting, mashing and deep-frying. Due to their low sugar content they tend to fall apart when boiled.
Glossary
Polenta
A cornmeal porridge that is the traditional basic dish of northern Italy. Polenta can be eaten fresh or, when set, cooked in a variety of ways.
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