The smell of lavender evokes sunny spring days, walks through the garden and the gentle rolling landscapes of rural England, provincial France and country Australia.
While the aromatic qualities of lavender are often utilised in scents, bouquets and oils, the floral and citrus notes in lavender’s nose and flavour also make it a prized ingredient in the kitchen.
A little lavender goes …
The term ‘molecular gastronomy’ shot into recognition in the mid 1990′s and was, for a while, representative of a brave new culinary world that combined science with cooking in a greater way than it had before.
While the term, to many, is already passé, the research and experimentation continues and the influence of this innovative way of approaching food is being …
Jam is, in many ways, a magical food. It is at once elegant and rustic, evoking both high tea in formal surrounds and Devonshire tea surrounded by a natural vista of gum trees and native flowers.
It is a breakfast staple, perfect simply spread across a piece of freshly toasted bread, but is equally at home in tarts or biscuits shared …
Easter is a time of deep religious significance for many people. Over centuries, the symbols of Easter, including those of sacrifice, forgiveness and rebirth, have become incorporated into the traditions of the annual period.
Nowhere are these traditions and symbolic elements more apparent than in the foods of Easter. Though each culture varies in their dishes and ingredients, the themes that …
Many of us have a complicated love/hate relationship with autumn. While we can be saddened by the end of summer and its long, warm evenings, barbeques and outdoor activities, the romantic associations with autumn are often irresistible.
Autumn, of course, sees the colour of the leaves changing before they fall from the trees and sees jumpers and jackets make …
It’s often said that variety is the spice of life, but the opposite is also true.
An understanding of spices and their many combinations and applications is the key to taking your culinary creation skills to another level.
Spices define many cuisines, be it the saffron of Spain, the cumin of the Middle East, the fennel seed of India, the cinnamon of …
Salt is one of nature’s finest preservatives and is one of the basic tastes detected by our tongues. Salt has been extracted and used in food preparation since Neolithic times, and though it is among the cheapest, most common ingredients available to us, it became an important trading commodity in the Bronze Age.
Salt is sourced from the sea, or briny …
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