Who doesn’t love a barbecue? The November edition of nourish magazine is all about dining outdoors and celebrating the warmer weather. We’ve got recipes from fabulous foodie Anna Gare, an eco-paleo meal plan, vegetarian ‘dude food’ and a guide to fuelling your barbecue sustainably. Plus loads of great recipes for your next barbecue do and a nourishing picnic menu to impress. 

Our regulars
- In season: Avocados
- Wholefood Society: Healthy for everyone
- Buyers guide: Rubs, sauces and marinades
- Featured foodie: Grown & Gathered
- Grow: Native edibles

Download the nourish app today for all the insight you need to eat well, live well and be well.

This month in nourish we take a look at back to work/school lunches and what goodness can be packed into those lunch boxes. We start with the goodness of Sally O’Neil’s roasted chickpeas (pg. 61) or two-ingredient energy bars. And because we’re not opposed to the odd sweet, you’ll also find her cookie dip. While they may not thank you for their health now, they will later, which is something SBS and Maha’s Shane Delia details in ‘Sit, Eat, Talk’ (pg. 52), opining on the power of food to bring families together. For rebelling taste buds, Maddie Lakos’ ‘War on Taste’ (pg. 24) may be a helpful read. Getting back to school, and back to work, is a battle – but it is one worth having. So be inspired by this month’s recipes, arm yourself with leftovers when you leave the house, and get out there.

For a nation on the verge of burgeoning multiculturalism, these ‘exotic’ eateries were Anglo-Celtic Australians’ first window into Asian culture. In the ’70s and early ’80s, the Vietnamese, predominantly from the south, flocked to our shores, and the culinary blessing this provided can be seen in Sydney’s Haymarket region, lined along Melbourne’s Swanston Street, and in Brisbane’s Fortitude Valley. Similarly, South Korean food, particularly in the past decade, has challenged the typical Australian perception of the barbecue, and our fondness for Japanese and Thai food is only increasing.

It is the sophistication of Asian food in Australia that is particularly coming to the fore, and this has been spectacularly reflected by Martyna Angell, Steph Lowe, and Bali-based restaurateur Will Meyrick, formerly of Sydney’s Jimmy Liks. To open your cupboard to less common Asian greens, explains Diana Chan and Themis Chryssidis to Maddie Lakos, is to embrace a range of nutritious possibilities, and your cooking skills will be all the better for it. Our resident nutritionist, Pip Taylor, explains how you can introduce Eastern practices to a Western kitchen, and reap the health benefits. In travel, Belinda Luksic heads to Adelaide to observe the city’s busy month of festivals, and Jennifer Ennion finds herself in the hustle and bustle of Ho Chi Minh City’s Bến Thành Market.

The pursuit for fresh produce is bringing small-time grocers back into the picture; however, instead of the momma-and-pop shopfront that knew your family and your pet’s name, they’re being run by hipsters who have half a dozen tattoos and four social media accounts. And, dystopia be damned, most of them are doing so with a smile. You won’t see a more glaring example of that than on the face of Pidapipò owner Lisa Valmorbida (pg. 30), who at just 26 has blended the traditional Italian definition of gelato from yesteryear with modern, season-centric flavours and ingredients that are reflected on a menu that changes daily.

Also this month, Jennifer Ennion tracks the journey of an Australian summer favourite, the prawn, from the ocean to the kitchen – via the Sydney Fish Market – on pg. 52. Sticking with seafood, Cameron Cansdell, a much heralded alumni from the school of Stefano Manfredi, offers a range of impressive recipes that are so much more than “another prawn chucked on the barbie”.

As we gear up to call time on 2017, and ready to designate another 12 months to the rearview mirror, the annual festive season invites us all to indulge in hearty Christmas fare, enjoy the odd glass of champagne, and bid au revoir to the calendar year flanked by our family and friends. That extra slice of cranberry sauce-drizzled turkey? Tempting. Another sampling of your aunt’s panettone Christmas cake? How could you say no? But a central theme of nourish’s December issue, which you happen to be holding in your hot, summery hands, preaches healthy ingredients and serving sizes amidst all the partying. Whether it be the plant-based approach that Harriet Birrell – or Natural Harry to you foodies – employs in her new book Whole, the hangover avoidance plan that Lisa O’Neill lays out, or a stress-free selection of food that’s high on flavour and low on effort that Sally O’Neil presents, this edition is aimed at getting the absolute most out of your yearly work-free break. And if you are looking for last-minute stocking-filler ideas, Australian cooking royalty Maggie Beer discusses her new book and ageing gracefully with our very own Maddie Lakos. Finally, from all the team at nourish magazine – our many designers, writers, editors, and managers – we’d like to wish you a merry Christmas, a happy new year, and a fun-loving, productive, and food-enriched 2018. We couldn’t do it without you.

Knowing this, and to paraphrase an idiom, there is a certain pressure to not be that cook who spoils the broth. It is our intention for the essence of nourish, and its mantra of ‘gourmet health’, to remain entirely intact. That can be seen in the very image emblazoned upon the cover of the copy you hold in your hands. Pizza, as a cuisine, has been banished to the ‘junk food’ category in the minds of both the masses and foodies alike, but with the innovative techniques and ingredients of Stefano Manfredi, which are both steeped in tradition and steered towards the future, food lovers can find a happy medium. We have included recipes from Manfredi’s recently released New Pizza, and they can be found on pg. 54.

With summer on our doorstep, which brings with it more outside cooking, eating and dining, we have put together a range of features that nod to one of the most iconic of all Australian traditions – the barbecue. Sally O’Neil suggests a barbecued brunch, Melanie Lionello adds a Mediterranean twist, and Lisa O’Neill “grills the experts” on the healthiest ways to barbecue. No one, however, fires it up quite like Lennox Hastie, the owner of Sydney restaurant Firedoor, who plays with the rich tapestry of the flames to deliver a truly unique dining experience. At nourish, we think the blend of food and wine highlighted in this edition is both wholesome and varied, and hope to see some of it laid across your kitchen table.

Being a lover of dessert – or having a sweet tooth – is often perceived as a barrier to eating healthily, or as a weakness that ought to be overcome for healthier body or a slimmer waistline. While it’s true that sweets (especially lollies and mass-produced choccie bars) can be calorific and nutritionally void, it is entirely unreasonably to assume that sweets have no place in our diet at all.

Just as nourish columnist and dietitian Pip Taylor says, “For many of us, abstinence seems like a sure-fire way to avoid temptation. However, this kind of blanket ban rarely works. In fact, it often backfires most spectacularly, with a short stint of virtuous eating before giving in to cravings and feeling a sense of failure or resentment.”

Dopamine-inducing deliciousness means we’re biologically driven towards high-calorie foods. Resistance is futile, but adding extra goodness into our sweet things might just be the trick we’re looking for. This month’s cover star, Louise Keats – nutritionist and granddaughter of national treasure Margaret Fulton and daughter of food writer Susanne Gibbs – is a firm believer in ‘a spoon full of sugar makes the medicine go down’, especially when it comes to kids. “I’m happy for kids to have a sprinkle of brown sugar on their porridge if it means they’re getting the goodness of those grains. Or to eat my caramel slice, which has the sweetness of dates in it, but
also banana and quality dark chocolate and nuts and seeds,” she says.

So, this month, for our sweets and nourishing treats special, we’re finding new excuses to each dark chocolate, putting cauliflower in our smoothie bowls and even making our own cheese in an effort to ensure that, when someone asks ‘Who wants dessert?’ We can all, enthusiastically, say ‘yes’.

Spring tends to be a time when we seek rejuvenation. For some this means going on a ‘cleanse’ (you can try our seven-day end-of-winter cleanse on page 74), for others it means de-cluttering the kitchen (tips for doing so are on page 90). Whatever you feel like you need to do to feel your best, springtime is a great motivator to get it done. For clean-eating foodie Luke Hines (featured on page 20), spring is about piling your plate high with colourful vegies and kissing goodbye to lamb shanks, which, to be honest, sounds like just the right way to go about it. Detoxes aren’t for everyone (find out why on page 74), but getting plenty of fibre (which you can read all about on page 36) and going a little more flexitarian is a fairly sure-fire way to feel fabulous.

This issue of nourish, as you might have guessed, is the wellness issue. Here we look at delicious and easy vegan and vegetarian meals and minimising food waste, which is about treading lightly. We look at warm smoothies for winter homemade herbal remedies and the ins and outs of the alkaline diet, which is about eating clean. And we’ve also looked at food addiction, the ancient foodie wisdom of Ayurveda and covering yourself in mineral mud in Vietnam, which is about having a good relationship with yourself and the world around you.

This month, the last month of winter, we suggest you order whatever you feel like for brunch (as long as it balances your dosha, we guess) and spend some time having fun in the kitchen. If that’s not wellness, we don’t know what is.

Breakfast has done nothing to merit being skipped. On the contrary, there is evidence to confirm (as the saying goes) that breakfast is the most important meal of the day. What’s more, eggs are no longer considered unhealthy, grains are back in vogue, fruit has overcome anti-sugar angst and even bread is managing a carby comeback. So, apparently, there is no time like the present to celebrate the wonderful meal that is breakfast.

This issue is about finding ways to slow down this winter, and ways to stay cosy and eat comfortingly without kissing our good health goodbye. This includes recipes for wicked puddings, made mostly gluten and sugar-free and grain-free baking, as well as rainy-day projects such as fermenting, chutney-making and dyeing fabric with foods. We’re also looking at the perks of the Mediterranean diet,
mindful eating and fasting – because isn’t it crazy how our lives seem to revolve around food sometimes? Ours certainly do. Though it’s a certainly a burden we are happy to bear.

So, this month, we encourage you to take some time out to pickle, ferment, make chutneys and bake scones. Enjoy the process, enjoy knowing that you made something you could have gone out and bought, and, remember, sometimes life is better slow.

Now that autumn is drawing to a close and winter is soon to be upon us, there’s no time like the present to look at how we should nourish ourselves (and those we love) for the cooler months ahead. In this issue of nourish we look at foods and habits that have an effect on our immunity (page 98). We found out that sleep – or lack thereof – could actually contribute pretty significantly to winter weight gain (page 102), and that we should eat 20 different healthy foods each day (page 88). We also take a look at one of the world’s oldest comfort foods: bone broth (page 36), and how we can turn our naughty fast-food favourites into healthy meals (page 64). 

Finally, we also celebrate our mums – the people that fed us chicken soup and tea and toast in bed when we were ill. There’s a nourishing (and indulgent) Mother’s Day brunch menu (page 70) and a whole bunch of recipe inspiration from celebrity chefs and their mums (be warned: warm fuzzies abound).

Food isn’t always joyous, as we all know. Sensitive tummies can wreak havoc after even the most wonderful meals, and let’s not even talk about getting the guilts about something we did or didn’t eat. Food is a bit of a  minefield like that, and that is what this issue of nourish is all about: finding the things that make us both healthy and happy. And who better to put food on the cover than the bubbly Lola Berry. She’s just released an entire book about foods that ‘make you glow’ from the inside out. Thank you for your time, your enthusiasm and your paleo pumpkin pies, Lola!

Also in this issue of nourish, you’ll find a guide to joy-boosting eats from a neurochemical perspective (page 36) and a meal plan designed to keep you feeling blissfully bloat-free (page 50).

We’re also taking a detailed look at some of our all-time favourite comfort eats: chocolate (page 80) and carbs (page 92) – and it turns out both are better for us than we tend to think. (Guilt? Don’t got it.)

Needless to say, prioritising healthy eating can be a challenge. But it’s a challenge that we ought to take on. In the face of frozen dinners and nutritionally lacklustre takeaway meals, we’re looking for new ways to making food both easy and good for us. Such as making fruit and vege filled snacks for kids (page 59) that are so mind-blowingly simple they practically make themselves. Or getting stuck into those infamously dull mid-week meals (made totally-not-dull by Sally O’Neil page 70). Or creating nutritious breakfasts you can eat solely with a spoon (page 52) – freeing up another hand for an equally important task, such as calling your mum (or answering your email, if you must).

We’re also learning how to do ‘meal prep’ from nutritionist and athlete Steph Lowe (page 46) and how to pack lunches you won’t be tempted to leave at home (page 76).
Take that, vending machine!

This month, we encourage you to treat yourself to a new lunch box and fill it with foods that make your work day seem shorter. And, when Friday rolls around and it’s time for after-work drinks, treat yourself to an lighter, fresher vermouth cocktail (page 30) – we hear they’re as hip as they are healthy.

In the spirit of starting the year off on the right foot, this issue is about nurturing your relationship with food (the Tiff Hall way and the Hygge way on pages 52 and 104), about cooking with exciting, healthy ingredients (page 68) and less exciting ones (page 58) and, of course, about the many wonderful ways to eat ‘mostly plants’ with Melbourne’s unofficial queen of produce, Karen Martini (page 20). This month, we encourage you to eat plenty of fruits and vegetables and embrace the foods that give you nourishment (page 100) to find the real definition of healthy – your own.

We are arriving at that time of year when the fervour of Christmas has peaked and we’re staring down the barrel of a new beginning – a new year. Often, we think negative things about ourselves and resolve to make them better (also known as ‘resolutions’). These practices are as old as time, and have done nothing to better our relationship with food.

So, rather than focusing on what we don’t have or aren’t doing, this issue of nourish is dedicated to celebrating our health: from intuitive indulgence (page 32) to eating a rainbow (page 86) to sipping sparkling wine while ‘glamping’ in Victoria’s High Country (page 104) and giving veganism a go (page 74). This month, we encourage you to nourish your relationship with food, savour each summery moment and start the year glowing with gourmet health.

It’s almost time to dust off the decorations and plan your Christmas feast. The December issue of nourish magazine is all about seasonal celebration, including Peter Kuruvita’s fresh seafood recipes, a ‘clean’ (that’s gluten- and refined sugar-free) Christmas lunch, edible gifts, cleansing breakfasts and expert top tips for a healthier silly season.

The October edition of nourish is a celebration of all things sweet, with loads of treats, cakes and desserts to nourish your body and soul. We’ve speak to clean living expert and sweet tooth Luke Hines about clean sweeting, make chocolate bars and lemonade at home with natural ingredients and find out what our cravings really mean. You’ll also find ‘carb rehab’ meal plan, mindful baking and a buyers guide to sugar alternatives. 

Our regulars
- Kitchen chic: Baking brights
- In season: Pineapples
- Superfood spotlight: Wattleseed
- Buyers guide: Sweet alternatives
- Living green: Organic Times

Download the nourish app today for all the insight you need to eat well, live well and be well.

The September edition of nourish is about adding freshness back into your life. We’ve got authentic, healthy Asian fare from Luke Nguyen, a plant-based dinner party menu and tips on how to refresh your kitchen’s style. You’ll also find a happy tummy meal plan, homemade sprinkles and sauces for healthy meals in minutes and an introduction to foraging with chef Matt Stone. 

Our regulars

Kitchen chic: Quirky cool

In season: Modi apples

Superfood spotlight: tigernuts

Buyers guide: dips

Living green: The Source Bulk Foods

Download the nourish app today for all the insight you need to eat well, live well and be well.

There are many little pleasures I do relish when the temperature starts to drop: a hot cup of tea, a hearty meal, woolly socks, comfy jumpers, a warming glass of red wine, and so on. When the days are short and cold, we seek and grant ourselves comfort, which kind of makes winter a season of self-love and nourishment. And it’s not so bad when you put it that way. This issue is all about winter warmers: about comfort, nourishment and self-love with food. We’ve got our metabolism-boosting meal plan (page 44), designed to help you feed your inner fire throughout the cooler months; we’ve taken a look at the ancient wisdom of Ayurveda for a fresh perspective on seasonal eating (page 82); and we’ve unpacked the characteristics of comfort food from both a nutritional and psychological perspective, so we can satisfy cravings with healthy alternatives (page 92). But, because sometimes only comfort will do, we’ve got nourishing winter brunch made with fresh seasonal produce (page 70) and a recipe spread dedicated to soups to keep you feeling toasty (page 64) – as well as an introduction to mindful eating (page 88) to help you savour every last mouthful. Wishing you a warm and wholesome winter!

The July edition of nourish is all about entertaining: top tips from MasterChef judge Gary Mehigan, sweet recipes for Anna Polyviou, a dinner menu designed to get kids in the kitchen and your guide to the perfect portion. 

You’ll also find a 5:2 intermittent fasting meal plan, sustainable entertaining advice from Sustainable Table and a taste of southeast Asia’s best street food. 

Our regulars: In season: chestnuts Superfood spotlight: lupin flakes Buyers guide: gourmet chips Living well: Teff Tribe Download the nourish app today for all the insight you need to eat well, live well and be well.

This edition of nourish magazine is about slowing down and taking the time to eat well, live well and be well. 

In this issue, you’ll explore the joys of slow Paleo cooking with Pete Evans and create delicious French food from Manu Feidel. 

There are also healthy burger recipes, a guide to fermented foods and a 7-day meal plan for all day energy and no sugar cravings. 

Also in the spice issue - DIY skills from Real Food Projects - Why French women don’t get fat - Travel to Puglia for a slow food tour - Healthy recipes from Sarah Todd - How to use nutritional yeast Download the nourish app today for all the insight you need to eat well, live well and be well.

This edition of nourish magazine is about big flavours, bold spices and food for the soul. In this issue, go on your own spice journey with recipes from Shane Delia and ‘the Nigella of Indian cuisine’ Anjum Anand. There’s also moreish desserts made with herbs and spices and a 7-day vegan gut health meal plan.

Also in the spice issue

- Wholesome Indian-inspired menu by Nellie Kerrison
- Travel to Texas and Macau
- Fine-tune your tastebuds with science
- Warm up with mulled cider
- BONUS Mother’s Day healthy donut recipe

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Nourish magazine is Australia's premier food magazine, featuring healthy recipes, diet tips, nutritional info and monthly meal plans.

As it is widely accepted that health & wellbeing can be achieved through correct nutrition, Nourish magazine presents expert nutritional advice, the best seasonal recipes, healthy and delicious eating plans, tasty raw food recipes plus interviews and cooking tips from celebrity chefs.

With our mantra being “great bodies are made in the kitchen”, health & wellbeing is achieved through great recipes and good nutrition .

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Nourish Magazine - November 2016

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