We're eating… FEELGOOD TWO GOOD LUNCHES
For every celebrity chef-created lunch ordered from Sydney start-up (and SMH Good Food Guide Food for Good award winner) Two Good, another is donated to domestic violence shelters and soup kitchens. Last week it launched in Melbourne, kicking off with recipes contributed by Yotam Ottolenghi and Andrew McConnell. Available Tuesdays from 11.30am to 2pm with free delivery via Deliveroo. Order at twogood.com.au.
Lore offers an indigenous spin on tea. Photo: Supplied
We're drinking… A SUPERFOOD YOU HAVEN'T DISCOVERED YET
Unlike chia seeds and goji berries, gurạdji, which is pronounced almost nothing like it looks (ger-ra-je), is native to Australia. Aboriginal people have used it for thousands of years, but now others are cottoning on, thanks to health food company LORE. Try the caffeine-free, antioxidant-loaded infusion as a coffee and tea alternative, loreaustralia.com.
This is not your average lunchbox. Photo: Supplied
We're buying… THIS HIGH-TECH LUNCHBOX
It wasn't until Prepd raised $US1.4 million on Kickstarter that people realised just how seriously we take lunch. The lunchbox (and partner app) help plan, prepare and track the nutritional value of meals. Its modular system and sleek design will appeal to those with OCD – even the recipes on the app are created to fit the containers perfectly. Order at getprepd.com.
Breakfast pasta with slow-cooked egg, pecorino and guanciale at Small Axe Kitchen. Photo: Wayne Taylor
We're loving… BREAKFAST PASTA
Online publications are obsessed with Small Axe's breakfast pasta in Melbourne. Earlier this year it was Sth Central's breakfast gnocchi. But the trend has been around for a while in Melbourne – as far as we know it started in March at Brother Nancy in West Footscray with its namesake eggs, which are slotted between sheets of lasagne. In Brisbane, Morning After Cafe has served carbonara with 63-degree hen's eggs since it opened last year, while breakfast spaghetti was on the menu for a solid couple of years at Bertoni in Balmain, Sydney, before being taken off last month.
We're cooking with… BROAD BEANS
Preparing these sweet crown jewels of spring is easy. Pop the beans out of their pods and blanch in boiling water for a minute. Drain and cover with cold water, then run your thumbnail along the seam of the waxy casing to pop out the beans. Add them to your favourite meatball or vegetarian patty recipe, serve in a salad with asparagus and zucchini ribbons or smash them on toast.
We're craving… DULCE DE LECHE
Ever tried making dulce de leche by simmering a can of sweetened condensed milk in a pot of water for a few hours? It works, but the cans sometimes explode. Instead, pour the can into a shallow baking dish, mix in a generous pinch of salt flakes and cover with foil. Place in a roasting pan and fill it with water until it reaches just over halfway up the dish. Bake at 220 degrees for an hour or until dark gold. Whisk until smooth and store refrigerated in jars.
Get your gear sharpened by The Chef's Armory. Photo: Supplied
We're learning… JAPANESE KITCHEN BASICS
Japanese knife and cookware store, Chef's Armoury, is hosting free workshops next month to celebrate its Stanmore Sydney opening (there's already a Melbourne store in Richmond). The first will dive deeper into dashi, followed by a class decoding Japanese ingredients (1pm to 2pm on Saturday, October 1 and 22 respectively). There are also two knife-sharpening workshops on October 29 at 11am and 2pm; and in Melbourne at 1pm on November 19, chefsarmoury.com.
We can't believe that… SCRUMDIDDLYUMPTIOUS IS A REAL WORD
Had Roald Dahl been around in 2016, he would have received a Happy 100th Birthday letter from the Queen. Instead, the quarterly update to the Oxford English Dictionary has included a range of new entries in his honour, including scrumdiddlyumptious, made famous in Charlie and the Chocolate Factory (Rest in Reese's Pieces, Gene Wilder).