Blogs
Ever wondered what it’d be like to leave a cushy city job and set up a small farm without any experience of rural life? Join Matthew Evans as he adjusts from being a restaurant critic to learning exactly where his food is coming from, on a farmlet in Tasmania’s beautiful Huon Valley.
Recent Entries:
A blog about what the world eats, when and where it eats it, and why it matters to us all. Only much less ambitious than that sounds and with more excruciating puns.
Recent Entries:
Every two weeks, we’ll be cooking a dish from the current issue of Feast magazine and posting a photo of what we made, along with our comments and feedback from family and friends. We’d love you to join us – post your comments and questions, and let us know what you think.
Featured Food & Recipes
- Home-brew battered wahoo and cherry guava salad
- Raw trevally salad with pomegranate
- Octopus with surf clams and udon noodle salad
- Seared wahoo, snake beans and green papaya salad
- Tanna chicken
- Seafood cakes, grilled banana and roasted breadfruit
- Barbecued island beef with organic salsa verde
- Mango salsa and coconut heart salad
- Coconut crab and seafood platter
- Twice-cooked spiced duck
Hot Tips
Smoking with paperbark (native Aust)
You can use Australian native paperbark in place of baking paper when cooking en papillotte. Simply fold the paperbark around a fillet of fish (including any other herbs and spices) and fold the open ends inwards. Secure with string (as you would tie a birthday present) and cook on the barbecue. Paperbark is not edible.
Glossary
Scallion
A bulb-less, white onion with hollow green sprouts. Used to infuse dishes with a mild onion taste. Also known as green onion.