Indholdsfortegnelse for Issue#1 2015 i Eat Well

Food. What do you think of when you read that word: food? I know for my two young daughters “food” means very different things: for one it means a chance to get involved in the cooking (at age six) and for the other it is an annoying interlude between dancing. For me the connotations of the word “food” have evolved substantially over the years. For most of my early life I was largely unconscious when it came to food, just eating or not eating whatever came before me based purely on taste. Then, somehow, I realised that people around me were talking about how much protein they had during the day and that I didn’t even know what protein really was. I’d already completed one degree but off I toddled…

A few years ago, coffee beat tea to become hands-down the nation’s favourite hot drink. Surprised? nope, neither are we. Flat whites, lattes and long blacks have become as much a part of the aussie lexicon as prawns, backyards and barbecues. We buy more than 2 billion cups of coffee annually and drink plenty of the ground, pod-packaged and instant elixir at home, too. You may be surprised, though, to learn that australia is home to not just one but two coffee-growing regions: the tropical, higher-altitude atherton Tablelands of far north Queensland and the subtropical area stretching from the Sunshine Coast to Coffs Harbour, with the Byron Bay hinterland at its heart. australia is one of just two developed countries in the world to grow coffee, alongside the US state…

When you fill a pastry shell with something you get a tart and when you put a top on it you have a pie. When that something is savoury you have a meal and when it›s sweet you have a dessert or a snack. The ancient Egyptians probably made types of pastry and the Greeks and Romans certainly did. The Romans made a plain pastry of flour, oil and water to cover meats and fowl, which was baked, thus keeping in the juices. When crusaders took the idea of pastry from Mediterranean cultures back to the rest of Europe, it was eagerly adopted. In northern Europe in the Middle Ages, the usual cooking fats were lard and butter, which were conducive to making stiff pastry and permitted development of the…

Although Italians are known throughout the world for pizza, pasta and tomato sauce, the diet of Italy once differed greatly from region to region. Before the blending of cooking practices among different regions in the second half of the 20th century, it was possible to distinguish Italian regional cooking simply by the type of cooking fat used: butter was used in the north, pork fat in the central region and olive oil in the south. Staples in the north were rice and polenta while pasta and pizza were most popular throughout the south. During the 1980s and 90s, however, pasta and pizza also became popular in the north of Italy, although pasta is more likely to be served with a white cheese sauce in the north and a tomato-based sauce…

We want your foodback: EatWell is all about building a sharing community of people who care about the origins, quality, and enjoyment of our food, so we want to hear from you. Let us know how you have found some of the recipes you have made from this issue, share the improvements you might have made, or even send us one of your own favourite recipes. We will publish as many of your insights and contributions as we can. Send your foodback to Kate at kduncan@universalmagazines.com.au…

Kids can be fussy eaters, but you really want to send them off to school knowing they will be taking with them the nutrition they need to sustain them during the long school day. There is nothing about empty calories and processed food that makes them inherently more appealing to kids but, if that’s what you keep offering them, they will become accustomed to those kinds of foods and believe they like them. Equally, though, you can make delightful, healthy foods a regular feature in their lunchboxes and they will love those, too. Using these recipes, you can send your kids off with seedy homemade muesli bars, a gluten-free pita pocket, vegie meatballs, a tasty burrito or delicious quiche. You will know they won’t be going hungry and that they…

Pumpkin is called in China “the emperor of the garden”, but the name literally means “cooked in the sun”. As you would guess by its colour, pumpkin is an excellent way to get your vitamin A as well as fair doses of vitamin C, pantothenic acid and folate. Plain pumpkin has just over half the kilojoules of potatoes, but baking in oil or mashing with butter can greatly increase these tallies. The very colour of a pumpkin is a pointer to its rich carotenoid content. In fact, one cup of pumpkin contains more than 10,000IU (international units) of vitamin A and also has around 20mg of vitamin C. That cup of pumpkin will also will provide you with about 340mg of omega-3 fats in the form of alphalinolenic acid. So…

FOOD FACT True berries are simple fruits stemming from one flower with one ovary and typically have several seeds. Tomatoes fall into this group, as do pomegranates, kiwi fruit and even bananas. Chilli weight loss The benefits of chilli peppers in weight loss come down to a chemical called capsaicin. In your body white fat cells store energy while brown fat cells act as machinery to burn fat, meaning that brown fat cells have a “thermogenic” action. By feeding a high-fat diet and capsaicin to mice, researchers were able to discover that capsaicin activates a receptor on white and brown fat cells called TRPV-1 (transient receptor potential vanilloid 1). When capsaicin represented 0.01 per cent of the total diet, by its action on TRPV-1 it was able to stimulate thermogenesis…

AUGUST 7–9, SYDNEY, AU Sydney Good Food & Wine Show Are you a lover of good food and fine wine? Head along to the Sydney Good Food & Wine Show to see local and international exhibitors crafting dishes and drinks you’ve never even heard of. Discover interesting and innovative practices in making food, be inspired by well-known chefs or take a wine appreciation class. Wherever your tastebuds take you, you’re assured that a weekend of delicious of food, wine and good times will be high on the agenda. goodfoodshow.com.au/index.php/location/sydney JUNE 1–UGUST 31, CNBERRA, AU Canberra & Capital Region Truffle Festival Discover the magic of black truffles at the Canberra and Capital Region Truffle Festival held over three glorious months. The festival boasts gourmet degustation dinners, cooking classes, wine tastings, truffle…

The modern garden pea is thought to have originated from the field pea that was native to central Asia and the Middle east. Centuries of cultivation and selection for certain characteristics have resulted in the pea we know and love today. Plant your pea seeds in the ground when conditions are cooler, so winter and spring in cool frost-free conditions and winter in warmer, subtropical zones. temperatures over 25°C reduce flowering. Plant seeds every three weeks for successive crops. Peas grow better in cool, frost-free regions, not the tropics, but they do enjoy a sunny position. Plant in well-drained soil prepared with aged chook manure and some added lime. Prepare rows or trenches about 5cm deep and about 10cm apart. Leave about 45cm between each row. CARING FOR YOUR PEAS…

With the weekend comes the opportunity to take some time preparing luscious, healthy meals. You know you want to spend time on cooking and eating. Even if you haven’t heard of the Slow Food movement, you know instinctively that an essential part of a healthy relationship with food is to take your time in the preparation and the eating — because not only is that how to enjoy your food, but in that process you become more aware of what you eat and make better decisions about your food, while your body can make better use of it. Research also tells us that when you take your time to eat you tend not to overeat, as you listen to what your body needs. In reality, of course, the busy-ness of…

Discover how to return your body to its natural state of balance and lay the foundations for lifelong good health at our popular weekend retreat. Explore delicious, nutritious, balanced wholefood plant-based meals and learn how to make them for yourself. Learn how mindfulness meditation can calm your mind and increase your body’s utilisation of food. Pricing from $640 depending on your choice of accommodation. Includes all educational sessions, demonstrations, meals, snacks and beverages. Call 1300 651 211 or email info@gawler.org  to book your spot today! Warming Winter Soup (Serves 6) A simple and delicious, heart-warming soup, using traditional ingredients that were revered by our grandmothers and great-grandmothers as dietary staples. These nutrient-rich ingredients have been missing from our more recent convenience-focused, fast-paced lifestyles but are making a come…

Salmon are incredible fish, sometimes travelling thousands of miles in a lifetime and then within two to five years returning to the very location where they were born to spawn and die. Most salmon can be classified as either Pacific (Oncorhynchus genus) or Atlantic (Salmo genus) salmon, according to the ocean in which they are found. There is just one native species of Atlantic salmon (Salmo salar) while there are many species of Pacific salmon, including chinook (or king), sockeye (or red), coho (or silver), pink, and chum. Salmon has earned its research reputation as a healthy food based largely on its omega-3 fatty acid content. On average, 115g of baked or grilled salmon will contain at least 2g of omega-3 fats, which is more than the average adult gets…