By Honor Northam
I’ve been sharing the cakes I bake for the Dissenters Lounge in the Once in a While newsletter that you can subscribe to via the Dissenters Lounge website. Now that the café space is also the Honorbread Lounge, you’re welcome to bring your Honorbread coffee, cake and other purchases inside to enjoy in comfort, but we won’t be serving coffee and cake from the Lounge itself.
I’ll keep writing up the … Read more »
I live in Central Tilba and I’m a food writer and stylist, yoga teacher, Ayurvedic practitioner, counsellor and tour guide. These Japan-inspired recipes come from firsthand knowledge of this cuisine – I lived there for several months and now take food tours to Japan. My next one is in October. For details go to jodyvassallo.com.
1.6 kg free range chicken
2-3 tablespoons ghee
1 heaped tablespoon shiro miso (white)
2 tablespoons … Read more »
I live in Central Tilba and I’m a food writer and stylist, yoga teacher, Ayurvedic practitioner, counsellor and tour guide. These Japan-inspired recipes come from firsthand knowledge of this cuisine – I lived there for several months and now take food tours to Japan. My next one is in October. For details go to jodyvassallo.com.
This is my take on a Japanese omelette/pancake. I’ve replaced the Kewpie mayonnaise that is usually squiggled across the top … Read more »
There is nothing like a touch of pure, delicious honey to lift a meal. It blends perfectly with sweet, sour and salty flavours to give a whole new level of complexity to any dish.
Add it to a marinade, drizzle it over a dessert, stir it into your tea.
In fact, just about everything benefits from a dash of honey.
Ingredients
4 x 125 … Read more »
There is nothing like a touch of pure, delicious honey to lift a meal. It blends perfectly with sweet, sour and salty flavours to give a whole new level of complexity to any dish.
Add it to a marinade, drizzle it over a dessert, stir it into your tea.
In fact, just about everything benefits from a dash of honey.
Ingredients
500 g pumpkin, peeled and deseeded
by Linda Sang
Here we are in September and all those back-yard chooks are revelling in the increased day length (even if those days not yet reliably warm) and are pumping out large numbers of fabulous fresh eggs. If your poultry has access to fresh green grass, insects and a few worms plus your delectable kitchen scraps, those eggs will have a deep orange-gold yolks and dense egg whites. So here … Read more »