From the Editor, Leigh O’Connor.
In a world where excess often steals the spotlight, a new culinary movement is proving that restraint can be just as powerful. Across Australia, top Chefs are stripping back their menus, focusing on fewer ingredients, cleaner presentations and letting each element shine.
It’s not about simplicity for simplicity’s sake - it’s about precision, balance and the confidence to let bold flavours speak for themselves.
Photo credit: Kadota.
From perfectly cooked proteins with just the right seasoning to artfully composed dishes where every bite matters, this week we’re exploring the rise of minimalist dining.
It’s also the leadup to Easter and we tell you how to host an egg-cellent Easter egg hunt with helpful tips on location, hiding the eggs, decorations and baskets; for those who don’t like chocolate (and believe me there are some), we dish up five non-chocolate desserts to egg-spresso your love!
Every year, hot cross buns appear on supermarket shelves earlier and earlier to tempt our taste buds with what’s to come at Easter. Whether you are a traditionalist and go for authentic spice and fruit or wacky flavours like Vegemite and cheese take your fancy, there’s a bun out there with your name on it!
We bring you seven hot cross bun flavours you would hop to the moon and back for!
Bullied as a child, Jigs Liwanag spent a great deal of time in the kitchen with his Grandmother – it’s no surprise that her recipes are still very close to his heart. Starting his career as a nurse, his Grandmother’s words rang frequently in his ears: "Don’t die with regret in your heart!”
Armed with some savings and a great deal of excitement, Jigs enrolled in a culinary school in Manila and found his craft. Now, he finds himself on the pans at fusion Ballarat restaurant Vesta x Jigs where the menu celebrates local producers and culinary adventurers.
We chat to Jigs about life, love and his mixed heritage – plus he shares a stunning recipe for kingfish ceviche with pickled strawberry.
It’s not surprising that good food is linked to a better mood! In these times of global and financial uncertainty, it is more important than ever to fill our diet with nutritious foods, which support health and a sense of well-being.
Alimentary’s Alison Wright says food provides our body with the chemicals it needs to function – whether it’s vitamin B6, which plays a major role in our feel-good neurotransmitters; or disease-fighting berries, packed with antioxidants and phenolic compounds – what we eat has a direct impact on how we feel.
Ali shares important tips on how to include plenty of food in your diet that will have a positive impact on your mood, along with her recipe for spicy turkey Bolognese with red lentil pasta.
Don’t worry, be hoppy! Let’s enjoy Easter together…
