26 South Australian Grenache’s from 2012 – 2014 in the space of an hour.Not a bad tasting effort!McLaren Vale is famous for many things. Its’ Mediterranean climate. Sea, trees and vines. Prime produce, restaurants, farmers markets. Perhaps most famous, the reputation for Shiraz, Grenache and emerging Mediterranean wine varieties.Enter the annual International Grenache Day. A simultaneous, worldwide day of celebration of the grape. Each year in the [...]
Believe it or not, this bizarre specimen – the wood cauliflower (sparassis crispa) – was the first I ever found. I was on a one-day introduction to mushroom-hunting course at the Iris Griffith Field Studies & Interpretive Centre in British Columbia, Canada.
Molecular gastronomy is defined as the study and application of chemistry, physics, and other scientific principles on cooking. As part of a sub-discipline of food science that is characterized by avant-garde cooking techniques, molecular gastronomists study the chemical-physical processes that take place when you cook food. Some innovations that the movement has birthed include blood orange foam, transparent ravioli, cocktail ice spheres, hot ice cream, soy sauce crystals, and fried mayonnaise. Restaurants around the country have adopted the trend to transform flavors and presentations. Read on to learn the origins and concepts of this culinary craze.
New cellar doors make for news, and lots of curious locals as early visitors. Even more so when there is a new & different foodie offering. Not to mention clever marketing. Post by S.C. Pannell. So we hot footed it up to the old Tapestry site to give [...]
I can remember having vegemite* sandwiches on brown bread in a brown paper bag for my school lunches. And when I had chickenpox as a child I had them really bad. Down my throat and terribly painful. I can remember my vegemite sandwiches had the crusts cut off to relieve the possibility of a painful swallow! My memories of …
Hilton has opened its newest property at Embassy Golf Links and “Ministry Of Food” is the their international cuisine restaurant serving European, Pan-Asian, Japanese and Indian delicacies. It is great to know that one of the key values they follow is to support local farmers and communities through their “Localvore” Lifestyle philosophy of sourcing their...Read More »
This is my all-time favorite fall salad. My mom received the recipe from a friend years ago and we’ve been making it ever since. It’s a stand-in-the-kitchen-eat-the-entire-bowl-over-the-counter kinda salad. So scrumptious. The dressing is simple – just oil and vinegar – so not to distract from all the goodness going on. Buttery pine nuts and tart pomegranate seeds add amazing flavor and are so dang gorgeous in this festive holiday side dish.
Earlier this month, I had the incredible opportunity to travel to Carmel, California to attend the Dole Taste of Spain Salad Summit with a group of fellow food bloggers. Anyone who knows me well knows that the farmer's market is my "happy place" so you can bet I was thrilled to visit America's farm stand: the lettuce fields of Dole.
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