Food Art
Stuffed Zucchini Flowers
Toula Vardakis picks fresh zucchini blossoms in her inner-city garden, then stuffs them with minced meat and rice – a Greek specialty.
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Featured Food Art
Kuih
Kuih (or kueh) are little savouries and sweets that are a favourite among Malaysians and Singaporeans. The colours ar...
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Chocolate Cake
A triple-quadruple chocolate cake covered in a toffee tower? Now, that’s wild. The cleverly-named ‘Wild T...
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Marshmallow Pillows
Two Melbourne sweetmakers infuse icing-sugar-dredged marshmallow with gorgeous flavours like espresso, lemon and rasp...
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Oyster Opening
An oyster-opening champion demonstrates his art. Richard Evans certainly knows how. He's the fastest oyster shuc...
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All Food Art
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
Which oil for which type of cooking
Olive oil has well reported health benefits, however it does burn easily and has a strong flavour that can adversely affect your cooking. Oils with a high flash point (that can withstand high temperatures) include canola, sunflower and peanut. Of these canola carries the least flavour.
Glossary
Pilafi
Pilau, polo, and pilaf - a rice dish.


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