...make Grape Bavarian Cream Adapted from Jane Grigson's recipe 1/2 kg (1lb) green seedless grapes 125g (4oz /1/2 cup) caster sugar (I used raw, golden Aussie castor sugar made from sugarcane, and I'm sure it added a delightful honey note) 4 leaves of gelatine (lacto-ovo-vegetarians, let us know what you'd use. I found a so-called... Continue Reading →
I'm partial to the unctuous luxury of a perfectly poached egg, and the ritual of the poaching process. I slide the eggs into shallow water in a wide pan, with a little vinegar in the shimmering, less-than-a-simmer water. What's your favourite method? And a confession: I cheated when I poached this one. Eek!
Inspired by The Ethical Nag, Brisbane Natural Medicine practitioner Margi Macdonald explores the simple and healthful pleasures of chewing slowly, and other tasty matters.
Brisbane acupuncturist and herbalist Margi Macdonald dishes up a bowl of strawberry-related goodness in time for spring.
Spring is upon us in this great land down-under, and springtime means fresh asparagus. Don't be fooled into thinking this classy vegetable grows naturally all year round. It doesn't. It's one of nature's sublime springtime treats, best when its hidden, subterranean parts had the pleasure of a good, cold winter. So what about the road-raging... Continue Reading →