Eat Well Magazine - Issue #31, 2020

In this issue

With more than 100 creative recipes, EatWell #31 pays homage to the home cook hero. If you grew tired of your usual rota of recipes in isolation, be inspired by café-style lunches at home, make your own croquettes from scratch and get down with delicious Danish cuisine. Discover a whole new way of healthy cooking with poached perfect meals and delve into the magical power of black garlic. There’s also an abundance of seasonal recipes, with flu-fighting fare, warming winter dishes and iron-rich vegetarian meals designed to boost your health and power up your energy levels. Plus, we take a look at this year’s top food trends, uncover the rich heritage of cooking with ghee and invite you to celebrate the humble butternut pumpkin.

Cabbages Are Kings

Cabbage is perhaps not the sexiest of vegetables, but it packs a nutritional and taste punch. Here we revisit one of Meg’s favourite winter vegetables.

3 mins

5 Food Trends For 2020

From “pea milk” to “adult ice cream”, here are five food trends you’re likely to see a whole lot more of in 2020

5 mins

The Bare Bird

The Bare Bird chicken products are 100 per cent antibiotic-free, accredited free-range and raised on a plant-based diet containing no animal by-products, antibiotics, hormones or steroids.

2 mins

Herman Brot

Nothing compares to Herman Brot® Lower Carb Pasta. Boasting only 5 grams of carbohydrates per 100g, pasta is back on the menu. With an unprecedented GI rating of 22 (tested by SUGiRS Sydney University), this pasta is the perfect addition to the diet of those with type 2 diabetes. And if those statistics don’t grab your interest, the pasta offers an incredible 39.4g of protein per serve, making it the perfect source of protein for vegans and vegetarians. Australia’s Herman Brot continues to create staple foods full of goodness. For more information visit hermanbrot.com.au

2 mins

Golden ghee

Ghee, a type of clarified butter that’s synonymous with Indian and Middle Eastern cuisines, is an artisanal kitchen favourite thanks to its versatility in dishes, delicious taste and added health benefits

5 mins

Pearl River Bridge

Sautéed Prawns Recipe / Pearl River Bridge

2 mins

Japanese Food Made Easy

If you love Japanese food but feel intimidated by the difficult techniques and hard-to-source ingredients, you are who Aya Nishimura, the Japanese-born food stylist and home economist, had in mind when creating Japanese Food Made Easy. Within the beautifully styled pages of her new cookbook, Nishimura proves that all you need for delicious Japanese food at home are well-selected ingredients and some straightforward methods. Nishimura covers all bases, with healthy and fresh recipes for favourites including ramen, gyoza, teriyaki, tonkatsu and sushi. Expect back-to-basic methods such as how to make steamed rice properly and recipes worthy of a showy dinner party.

4 mins

Growing carrots

Carrots are universally loved and are one of the most popular choices when it comes to household veggies. While they are not the easiest to grow, they make for a satisfying crop so when you get it right, you’ll be hooked.

5 mins

Black garlic magic

Sweet and concentrated in flavour, black garlic is an epicurean delight that has seduced the culinary world globally

4 mins

Reviews

Nourishment for your mind and soul

2 mins

Read all stories from Eat Well

Eat Well Magazine Description:

A sexy Recipe Mag that has a healthy approach to good food. Taste every page as you flick through – delicious! Why bother? Because everything in here is good for you, easy, and yum. We know you are busy so we give you everything you need to eat well – recipes, shopping lists, quick ideas. You’re tapping in to a heap of wisdom from passionate chefs, bloggers and caring home cooks. You can share yours too – we’re a community. Life’s short…. outsource your food plan to people who love healthy good food. If you stopped buying recipe mags years ago because they’re full of things you can’t eat – then try Eat Well! Over 70 recipes per edition.

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