Just before Christmas, the Teven-Tintenbar school community published an innovative new recipe book.
The book, which was put together by the school’s Fundraising Committee, contains an eclectic collection of more than 130 much-loved recipes from school parents and teaching staff.
'It’s true that we have a high percentage of foodies amongst the parents and staff, and we wanted to create a resource that captured and shared everyone’s favourite
recipes, and formed the beginnings of a lifelong cooking resource,' said project coordinator, Michelle Mahon.
At food shows you are likely to see him in the skirted national costume of the Greek guards, possibly shouting out Yiassu or Opa,
exuberantly. Ilias Katsapouikidis is a born showman and in the two years since he started his biscuit business has cultivated a persona
every bit as enjoyable as his products.
THE FOOD & UNINTERRUPTED WATER VIEWS
Growing up in the back of a Pizzeria in Buenos Ares, Mariano Perpignano says he was destined to cook.
His Italian father did try to talk him out of it, by stressing the sacrifices he himself had made. And it is true, Mariano now admits, that
his father was rarely home, and that he often stayed the night on a makeshift bed in the restaurant, rather than making the long trek
back to his family.
Their slogan is 'A Taste of Italy' – and it was precisely the need to reproduce that taste which gave birth to the business. Mamma Mia Bakery is the brain-child of two Italian friends, Luca Benedetti and Cristian Pieri, men who missed the breads and the pastries of their country so badly that the only solution was to make them themselves. Only several months old, the enterprise currently operates out of premises – 'the Lab', as Cristian describes them – at Casuarina, near Kingscliff. Already, however, word is spreading about their delectable baked goods.
With the passing of the festive months where wine consumption was limited to copious quantities of Champagne, Rieslings, Pinot Noir, and Shiraz and the odd bottle or two of Vodka I look forward to getting back into the swing of things and passing my time this Autumn with wine made from alternative grapes varieties.
Alternative grape varieties are not new to the Australia wine scene but they are receiving more attention. For many years I’ve read about the rise and rise of new varieties but finally it appears they are finding their way into more commercial wine stores and wine lists and consequently in the mouths of consumers.
Late last year I travelled to Ubud, Bali for 5 days of R & R. On day one I stumbled across this little cafe called Alchemy. The cafe was kind of out of the main tourist area however those that new about it spoke highly of the food.
The smoothie menu was extensive. I was waiting for my order and in came a few boxes of produce. I noticed clumps of soil on the herbs and at this point began to ask questions. My little smoothie making man started the story with this is Kale from our farm. The majority of the produce in this cafe was straight from the Alchemy organic farm. My smoothie man left me wanting to know more.