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favourite things

Posted by Simon Bryant

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Quite a few secrets were revealed during Adelaide’s premium food and wine festival, Tasting Australia  2014. The festival’s Co-Creative Director – Paul Henry (Winehero) revealed a few of his secrets at  his, “A Few of My Favourite Things” lunch.  Paul revealed that among other things, he’s got a bit of...

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lentil consciousness

Posted by Simon Bryant

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A light-hearted but nevertheless, informative look at the (perhaps not so) humble lentil, by The Washington Post’s Joe Yonan (proclaimed new vegetarian); including an interesting analysis of the states of “lentil awareness,” as Yonan calls it. Scroll down for a few of Yonan’s favourite recipes. Read article

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wakame in action

Posted by Simon Bryant

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Our friend James from Destination Food, who's a bit clever in the kitchen created this secsy dish using our hand harvested dried wakame. Watch how he puts together his dish - confit prawn, wakame, purslane and bresaola. If you've never rehydrated our dried wakame this little film will show you...

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dirt(y) not dirty

Posted by Simon Bryant

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When we call our food dirt(y), we mean it’s straight from the earth with minimum interference, NOT soiled with chemicals....read about the top 10 chemical offenders on the veg list put together by health.com Read article

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organic vs local

Posted by Simon Bryant

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This article from Well and Good nyc, offers a realistic approach to shopping organic and/or local. It’s all about knowing who grew your food and how. To make an informed purchase, we agree that it's important to just get talking to your market stall holder or local green grocer and...

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get sprouting

Posted by Simon Bryant

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Sprouting is easy and addictive… we’ve tried to sprout all kinds of crazy things, but for a guaranteed hit you might like to try sprouting some dirt(y) kabuli chickpeas or lentils. These instructions will work for just about any (un-hulled) legume. Sprouts are packed full of goodness and flavour; are...

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