Most fruit tastes best when eaten straight after being picked ripe from the tree. With a few exceptions, such as pears, which need to ripen once picked, fruit doesn’t ripen further after picking. Logistically this makes delivering fruit in its prime a very difficult task for the industry, especially given the distance most fruit and vegetables need to travel to get to the marketplace. Refrigerating fruit is not the best solution as it dulls flavour, removing the natural scent and thus a key indicator of ripeness. So how do we choose the best quality fruit and veg? Read the rest...
We embrace the Easter tradition of keeping our menu seafood-only. A side of salmon often graces the centre of our table along with a whole ocean trout cooked on the bone. Our selection of salads are always no-fuss and of course are based around what produce we have to hand in the garden. This year I'll be making this wonderful salad of Figs with Burrata and Extra Virgin Olive Oil. Read the rest...
Curcumin is the component of turmeric (Curcuma longa) that is responsible for its bright yellow colour and it is also the aspect of Turmeric that contributes to its ability to decrease inflammation and oxidative stress. Oxidative cells are thought to be one of the main causes of Alzheimer’s and other neurodegenerative diseases. It is difficult for our bodies to absorb turmeric, but consuming it with black pepper enhances curcumin’s bioavailability many times over because of the piperine in black pepper. It’s also a good idea to include a good fat such as coconut oil, this enhances absorption because curcumin is fat-soluble. My recipe for Turmeric, Soy & Ginger Chicken can make this health giving spice an easy mid-week option. Read the rest...
Use Verjuice to create a beautiful syrup when roasting. Read the rest...
February 14 2018
News
Join David Franz at The Farm Eatery for a truly Barossan Sunday lunch! Read the rest...
