Wednesday, August 30, 2017

Podcasts about food and eating to make you happy and hungry


There are so many wonderful podcasts about food and eating that I wanted to create a list where I could keep a track of them.

This list will be a degustation of foodie podcasts with more added over time as I discover them. Please share your favourite foodie podcasts so a place can be set for them.


Firstly some shameless self promotion but I host Refreshments Provided with my mate Carly Findlay and she would kill me if I didn't mention us! 

Our podcast is really summed up by the tagline "you can't be sure where the conversation will go but there will always be Refreshments Provided..."
Rather than talk ourselves up, this is what some of our wonderful listeners have said about us.....the money is in the mail!
  
"Refreshing, authentic & charming.
Just like sitting around the kitchen table with a couple of friends. Refreshments Provided is full of incite & thought provoking topics. I love that Carly & Jason can flit from the hottest shows on Netflix to reworking our thinking on disability. A joy to listen to"  - han_loo itunes 

"A comfortable catch up with good friends. It would be perfect if only I could snack on the delicious food discussed." -Jo_Aus itunes




Ingredipedia a "factual food fight podcast" hosted by Emily Naismith and Ben Birchall. They go head to head in a battle for the most interesting fact, moment in history, childhood memory or experimental recipe featuring the episode's theme ingredient. There is particular attention paid to the American civil war and the musical genius that is the La Porchetta theme song.  

The Dinner Special podcast is hosted by Gabriel Soh chats his "food heroes" - food writers, food bloggers, food photographers about their passion for food.



Olive Magazine Podcast is a glimpse into what is hot and happening in the UK food and drink scene as well as a companion to the magazine. 

The Pass "Australia's newest food podcast" has host Magdalena Roze catch up with well known chefs to discuss their favourite restaurants and food experiences.


This Melbourne based podcast hosted by Jay Clough explores the food culture of the world's most livable city. Scoff is informative, energizing and unapologetically ranty. 

Kimberly Wilson of Great British Bake Off fame hosts Food and Psych podcast chatting with guest about food and the significance or influence it plays on culture. 

With the explosion of "crack" single handedly keeping the production of the Salada alive Chat 10 Looks 3 cements it's identity as Australia's most influential food podcast. Leigh Sales and Annabel Crabb pepper their chats about politics, Helen Garner and the Americans with discussions of baking and a lust for Ottolenghi. 

More and more podcasts will be added over time 


Saturday, August 19, 2017

Beetroot and blood orange salad with crispy buckwheat



So much of a recipe is all about the "elements" coming together. Skills we have learnt, things we have been given, inspiration we have borrowed all converging on the plate. 

This salad is a classic example of something borrowed, gifted and stolen.

A couple of month ago I went to my second Scarf dinner (pop ups that give young people hand on experience in the hospitality industry) and experienced my first crispy buckwheat in cauliflower dish. The texture was life changing and I had to make it! 




Crispy buckwheat
Ingredients
  • 130g raw buckwheat
  • 25g butter
  • 10 g olive oil
  • Pinch of salt
  • 1 tbsp balsamic vinegar
Method
  • Add buckwheat to a bowl and cover with cold water
  • Soak for 30 mins
  • Drain and shake of excess water
  • In a non stick fry pan heat butter and oil over medium heat
  • Add buckwheat and stir gently as it toasts about 8 minutes
  • When buckwheat is crisp and brown add balsamic vinegar and coat grains
  • Take off heat and spread flat on a large tray to cool
I used my cast iron pot for the photo but prefer to use a non stick frypan the other times I've made it


The fermented garlic honey came from an episode of Andy and Ben Eat Australia where they visit The Fermentary in Daylesford which only encouraged my baby steps into fermenting.  The smell of the bubbling honey for any garlic lover is heaven and while I'm not a doctor, with an occasion teaspoon I've had no signs of man flu this winter. 

Garlic honey labneh
Ingredient
Method
  • Place a fine sieve over a large bowl
  • Add the yogurt and cover with plastic wrap
  • Let sit in the fridge for about 24 hours
  • Place yogurt into a mixing bowl
  • Add honey and combine




Salad Ingredients

  • 2 small golden beetroot, boiled till tender and quartered
  • 1 large beetroot, boiled till tender and diced
  • 1 large candy stripe beetroot, boiled till tender and thinly sliced
  • 1 blood orange segmented The blood oranges for this post were supplied by Redbelly Citrus
  • 1 spring onion sliced on bias (diagonally)
  • 3 radishes sliced thinly
  • 1-2 tbsp garlic honey
  • 1-2 tbsp lime agrumato olive oil (or olive oil with squeeze of lime)


Assembly...no allen key required


Spread a tsunami of labneh across a serving platter (I need a large black plate) or pretty much just put it on the plate 


Artistically arrange the golden beetroots or pretty much just put them on the plate 


Seductively drape the candy stripe beetroot or pretty much just put them on the plate


Joyfully scatter the radishes like confetti or pretty much just put them on the plate


Bestow the crimson sunset blood orange gems or pretty much just put them on the plate


Disseminate the grassy spring onions or pretty much just put them on the plate


Purposefully position the purple empire of beetroot cubes or pretty much just put them on the plate


Adorned with crisp salty jewels of buckwheat or pretty much just put them on the plate 



Delightfully drizzle with garlic honey and lime olive oil or pretty much just put them on the plate 



Find a gallery and display your work of art....Traditionally I find a table  works best.





An earlier version which is less busy and you could whip up with a tinned beetroot if you can't be arsed boiling fresh one.