Food Research
 
Leslie Back explores and demystifies subjects such as Salad Leaves, Oysters, Salt, Butter, Milk, Olive Oil, Tea and Coffee, answers perplexing questions and provides in-depth, practical and sensible information.
 
 

 

 

 HEIRLOOM VEGGIES

 

 

 

Vegetable farmer Jason Snell tells Hilary Prendini Toffoli why we should all be eating purple carrots and candy-striped beetroots. 

 

 

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SEE! AN ABOUT TURN ON EGGS

 


 

The only health risk associated with egg consumption is when there are insufficient eggs in the diet. 

 

 

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FISHline News FEATURE SPECIES: SCALLOPS

 

From the desk of
Roberta Muir

 

 

A symbol of many things, from pilgrims on their way to the shrine of St James at Santiago de Compostela in Spain, to a multinational oil refinery, and found in all the world’s oceans, the scallop shell is perhaps the definitive shell shape. European names for this prized bivalve often reflect its association with St James, such as the German ‘Jakobsmuschel’ and French ‘Coquille St. Jacques’.

 

 

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FISHline News Sydney Seafood School!
FEATURE SPECIES - MUSSELS

 

By Roberta Muir

 

 

 

Food Historian Alan Davidson says that the word ‘mussel’ comes from Latin (and Greek) ‘mus’, meaning ‘mouse’; perhaps the shape of the shell reminded ancients of the shape of a mouse’s body? A wonderfully affordable bivalve mollusc found all over the world and one of the easiest to prepare. 

 

 

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SEE! LET THE WORLD BE YOUR OYSTER

 

By Leslie Back

 

 

 

"Only another oyster would find an oyster beautiful," wrote Dr R. Hedeen in his definitive book on oysters. But to the true aficionado oysters are a thing of beauty. Savour the sheer delight of a succulent oyster feeling it slip, like silk, down your throat - bliss! 

 

 

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BUTTER OR MARGARINE?
THAT IS THE QUESTION

 

By Leslie Back

 

Both have their passionate admirers and equally their detractors, there are those that have simply opted for olive oil and others who think that having neither is the answer. 

 

 

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CHEESE TO CHERISH

 

With Leslie Back

 

 

The allure of cheese knows no boundaries. Whether dense, robust, strong and down to earth, creamy, delicate as a breeze, richly delicious or patrician and elegant. Cheese is a heavenly food to be cosseted, debated and deeply appreciated for the marvel it is and the intense pleasure it gives.

 

 

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Food Research THE LURE OF BALSAMIC VINEGAR

 

By Leslie Back

 

Passionate opinions abound and there are a wide and bewildering range of prices and qualities. Sadly too, there are some balsamic vinegars that do not live up to their name. 

 

 

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Q&A with Leslie Back

 

With Leslie Back

 

Puzzled, mystified and driven to distraction? Why has the cake flopped, the mayonnaise separated and what does it mean to ‘blanch and refresh’? Leslie Back has the answer to some of these vital questions in the first of her two part series!

 

 

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Q&A with Leslie Back - Part Two

 

With Leslie Back

 

Puzzled, mystified and driven to distraction? What does ‘Al dente’ mean? Is the term ’slow food’ anything like fast food? Leslie Back ha the answer to these vital questions in the second of her two part series.

 

 

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