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To Market, To Market
Farmers’ markets around the country are not all created equal, say genuine/fair dinkum farmers’ keen to connect with their customers.
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Recent Features
Are you being served?
Jane de Graaff asks career waiters what good service means to them, how customers should behave and what they really thi... More
MoreSlow Food Nation
In Australia, The Slow Food Movement, a non-profit organisation, has just over 2000 members and is one of the fastest gr... More
MoreFeatured Foodie: Steve Cumper
Steve Cumper chats to SBS Food about his life in Tasmania and his blog, The View From My Porch. More
MoreBento Box Art
The Japanese art of charaben, or ‘character bento’, brings new meaning to the concept of creative school ... More
Browse All Features
- Featured Foodie: Maeve O'Meara
- Budget Busters
- The Food Safari Cookbook
- Featured Foodie: Heather Snodgrass
- To Market, To Market
- I Could Eat A Horse
- Featured Foodie: Steve Cumper
- How Spring Is Your Lamb?
- Featured Foodie: Ed Charles
- Are you being served?
- Featured Foodie: Costa Georgiadis
- Accounting for Taste
- iGourmet
- Featured Foodie: Not Quite Nigella
- Preserving the Australian Way
- Waste Not, Want Not: How to Use It All
- Bento Box Art
- Loafing Around
- Made in New Zealand
- My Family Feast
- Say Cheese
- The World War II Diet
- The Paleolithic Diet
- The Truth About Milk
- The Truth About Chicken Soup
- The Truth About Salt
- What the Zentner?*
- Rock Star Chef
- Food for thought: Functional Foods
- Food for Thought: Bush Foods
- Food For Thought: Eggs
- Food for Thought: Kebabs
- Food for Thought: Superfoods
- How to Live to Be 100
- Decoding Food Labels
- Are you a supertaster?
- Food Miles
- Nutrition in a Nutshell
- Meet Sat Bains
- Culinary Car Crash
- Bringing Beer to the Table
- What Lies Beneath
- Cooks and their Books
- Cooks and their Books: Justin North
- Cooks and their Books: Rosemary Brissenden
- Cooks and their Books: Teage Ezard
- Cooks and their Books: Cooking from Memory
- Cooks and their Books: Martin Boetz
- Cooks and their Books: Manuela Darling-Gansser
- Cooks and their Books: Channa Dassanayaka
- Cooks and their Books: Greg Malouf
- The 10 Strangest Aphrodisiacs in the World
- The Year of the Ox
- Tasting Australia
- An Iron Chef Indulgence
- Goodbye Curry in a Hurry
- Thanksgiving for Dummies
- The Artist's Lunch
- The World's Biggest Fish Market
- Eat Local, Think Global
- Who is Ferran Adria?
- Eating an Aussie Icon
- Everyone's a Critic
- Phenomenal Phở
- Kitchen Gardening 101
- The Spice of Life
- A Quiet Achiever
- Sustainable Fishing
- Slow Food Nation
- Breakfast Across Cultures
- Chewing the Gristle
- Black Gold
- Man Eating Insects
- Fire in the Belly
- Exotic Made Easy
- Soba Up
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Featured Recipes
- 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
- Creamy pasta sauce with smoked chicken and broccoli
- Upside-down pineapple cake
- Pineapple relish
Hot Tips
Fattoush
To keep cut radish from discolouring soak it in cold water until you are ready to assemble the salad.
Glossary
Potato Starch
Potato Starch is used for thickening and coating meat or fish before frying. European cooking would use cornflour, cream or egg yolk. Arrowroot, tapioca starch or cornflour can be substitute.
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Indian curries are flavoured with incredible complexity. To match the intensity of flavours try pairing one with James Squire I.P.A. (India Pale Ale). Robust, clean and hoppy, its traditions go back to the beer England exported to the Raj.
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