Nüde Food #5 - Out Now.
In this issue we explore the latest ‘superfood’ to take the world by storm, chia seed, and uncover the health benefits this tiny grain can bring you. Virtually tasteless and similar in appearance to a poppy seed, chia seed can be used in an endless number of ways but we particularly love it for baking.
We also state our case for getting kids into the kitchen, bring you the inside info on dining out in Sydney and share our super simple fool proof technique for making café quality hollandaise sauce at home.
As usual, there’s also loads of great recipes and tips, so as soon as you’re done reading make sure you get in the kitchen to test them out for yourself.
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EATING Sydney - A Foodie’s Journal
The mission: 36 hours in Sydney, a $500 food budget, two mouths to feed and a desire to eat as much as humanly possible …
10am: Our mission begins when we land in Sydney at 10am on a Saturday morning. Walking through the terminal I spy a ‘Harry’s Café De Wheels’ outlet and make a mental note to make sure I have enough room in my belly for a pie on the way home.
10.30: We arrive at our hotel, briefly check in and then hop in a cab and head to Fratelli Fresh at Waterloo. Subscribe or Find an outlet to read more...
Chia Seed: Nature’s Not-So-New Superfood
Our natural world is full of surprises. Just when we think we’ve harvested, squeezed, sourced and discovered everything there is to know, nature delivers us something new to marvel at. The latest is the chia seed – a superfood that’s definitely living up to its name. The chia seed contains all the essential ingredients for a healthy diet, including Omega 3, dietary fibre and protein as well as vitamins, minerals and antioxidants. While there have been plenty of superfoods to pop up and be touted as the ‘new’ food that does it all, the chia seed is not only jam packed with nutrition, it has been used as a superfood for thousands of years!
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Kids in the Kitchen - Why it’s so important for children to learn culinary skills at an early age.
The smell of sautéed garlic and onions reminds me of my childhood. Whether I’m dining out, eating at a friend’s house, or simply arriving to another home-cooked meal, those two ingredients never fail to take me back to when I was young, leaning over the kitchen bench and watching my mum cook another one of her amazing Greek-inspired dinners. The reason behind smells having such a strong role in instantaneously recalling memory is strangely scientific, when the experience is so nostalgic. The smell of food in particular, can be at the heart of many fond memories. A family dinner - and the kitchen itself - is the centre point of the family home. In the kitchen, I learned how to carve out a colourful bowl of watermelon, rockmelon and honeydew in the middle of a hot summer. I learned ... Subscribe or Find an outlet to read more...
Crispy Skin Salmon
& Caramelised
Fennel
Whip up this restaurant quality meal at home with little time or effort.
Onion, Goat’s Cheese & Anchovy Tart
A delicious starter that can be prepared well in advance, making it the ideal entree for a dinner party.