Gin
with a twist: South Australian distilleries stir in native ingredients’
‘Carter reels off the produce he uses to make his gins: peppermint gum
leaf, blood limes, finger limes, desert limes, sunrise limes, Kakadu plums,
myrtle, cinnamon, apple plums, wild thyme and mountain pepper.’
No mention of what if any benefit flows to Indigenous Australians
‘Thanks to a $1.25 million South Australian Government grant, the two
organisations will work together over a two year period with the aim of
building the still fledgling Australian native food industry into an
indispensable part of Australian culinary culture. Their hope is also
to return the benefits of resulting research and potential industry to the
hands of the Indigenous communities from which the produce and knowledge
originally hails.’
Going right to the heart of my question of who benefits from the
upsurge in interest in native food and the discussion of what constitutes
appropriation and how to counter it, I am thoroughly looking forward to hearing
of the progress of this venture.
http://bit.ly/2t8rMA9
A
Passage to Chindia
‘One minute, Chindian was a kind of food your fancy, well-travelled
aunt treated you to after you scored high in your final-year exams. Another, it
was what you ate at an interstate highway dhaba in the dead of
night, on a trip up north with your college friends. For those who made it, it was
easy enough to learn, a quick and cheap option to sell. If you were creative
enough, virtually anything could be Chindian.’
I have eaten Chindia once in Harris Park and was not taken with it.
Some Indian men I know from Delhi and Banglaore tho say that when their parents
visit eating Chindian is a must as it’s what they eat when they eat out back
hoeme. When I dined families were not in evidence, but there were several
tables of Indian men dressed to the nines and knocking back whiskies along with
their momo.
First
Look: Neil Perry’s Jade Temple
‘Lemon chicken and sweet-and-sour pork aren’t necessarily good examples
of the cuisine, but Perry says he has to include them because they represent classic
Australian-Chinese cuisine. “We had to do some of those classic dishes which
are seen as gwai lo [white guy] cliches. I've had them in Hong
Kong and they can be super delicious.”
And just the other day I was asking Asian Fber mates of mine if there
was such a thing as Chinstralian as there is Chindian. Anyone want to suggest
other Chistralian foods?
Fair
Food Film
Fair Food- The Documentary, made by AFSA in collaboration
with The Field Institute back in 2015, is now up online for free! The film
looks at our flawed food system and the inspiring legends creating real
change.
Meet
the chef who’s debunking detox, diets and wellness
‘In an age of Gwyneth Paltrow’s Goop, of “Deliciously Ella” Mills, and
Hemsley and Hemsley, these somehow seem quite radical ideas. “A lot of the
clean-eating people, I just think they have a broken relationship with the
truth,” says Warner. “They’re selling something that is impossible to justify
in the context of evidence-based medicine.
“I don’t think any of them are lying,” he goes on, “they are just stuck
in this strange world of false belief, which is fascinating. How can you look
at NHS guidelines on how to eat healthily and go, ‘Well, I know better than
that’? Maybe if you were a professor of dietetics or nutrition, you might
disagree with some stuff. But how as a 19-year-old blogger you can look at it
and go, ‘No, that’s wrong. This is right,’ I don’t know.”
I’ve pre-ordered his book due out at end June - I love the smell of iconoclasm in the
morning. 😊
Social
media and the great recipe explosion: does more mean better?
‘Earlier this year, Google launched an “advanced recipe search” for its
mobile apps, confirming what many of us have long suspected, which is that the
internet is really just a giant recipe swap. A person who searches for “chicken
wings” on the Google mobile app is now given options such as “crispy”, “honey
mustard” and “slow cooker”. The ideal internet recipe takes five minutes, uses
only two “insanely simple” ingredients and gives you both comfort and a flat
stomach.’
Thanks Jacqui for putting me on to this thought provoking article by Bee Wilson. It leads me
to reflect on my internet recipe swap practice which I have no shame in
admitting to. I go to it when I wonder if anyone has come up with a dish that
combines two unlikely ingredients I have impluse bought at the market or as a
quick way to confirm what I suspect may be the basics of a dish I haven’t tried
before mostly when it’s from a cuisine that I don’t have recipes for in the
books on my shelf, but also to see how different home-cook-recipe-posters make
a dish I am more familiar with but want
to rings some changes or for vegan alternatives or techniques for again ringing
changes on familiar styles of dishes. I am in this outside the demographic that
the article is about; not a five-minute-two-ingredient-kinda-guy. But I’m not
going to dump on those who are, either if it means they don’t just go the
Deliveroo route.
It's
in smoothies, toothpaste and pizza – is charcoal the new black?
“Charcoal was an ingredient we started to see emerging in restaurants
and food pop-ups last year. With its earthy, slightly smoky taste and dark
colouring, it gives a premium feel to food and makes it a real talking point,”
says Jonathan Moore, executive chef for Waitrose.’
At the vegan ravioi stall at Addison Road markets last week, the pasta
guy was rolling out some black pasta. A customer asked if it was squid ink
flavoured. He said it was charcoal. His response was that it had no particular
flavour but people like the colour of it when it is cooked – the glossy black
sheeniness. Me, I’ve had a charcoal bun and found it underwhelming from any
angle.
http://bit.ly/2tx1lFh
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