Blogs

Ever wondered what it’d be like to leave an extremely cushy job in the city and try to set up a small farm without any experience of rural life apart from a luxury weekend farmstay in 1992? Join Matthew Evans as he adjusts from being Australia’s most feared restaurant critic to learning exactly where his food is coming from, on a farmlet in Tasmania’s beautiful Huon Valley.
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A blog about what the world eats, when and where it eats it, and why it matters to us all. Only much less ambitious than that sounds and with more excruciating puns.
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This four part documentary series explores the inner workings of the five-thousand-seater West Lake Restaurant in the Chinese city of Changsha.
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During series two of Cooking in the Dangerzone, we once again follow Stefan Gates as he explores unusual food stories in some of the world’s most dangerous places.
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Featured Recipes
- Pumpkin flowers stuffed with prawn (bong bi don thit)
- Market vegetables, cooked in a clay pot (u cu tay cam)
- Choko, stir fried with beef and garlic (trai su xao thit bo)
- Penne with prosciutto, peas and mint
- Green chilli and coriander steamed mussels
- Asparagus and green tea noodle salad with Thai prawns
- Zucchini flower fritters with feta and basil
- Corn chowder
- Corn fritters
- Udon soup with roast duck, broccoli and coriander

Hot Tips
Mate
Make it strong. The second cup is always better.
Glossary
Vegetable Shortening
A vegetarian alternative to lard often used in baking and when basting meat.


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