Eat Well - Issue #32, 2020

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Are you ready for your tastiest spring yet? Let EatWell #32 be your guide to delicious al fresco dining, as you kick open the windows and welcome the taste of spring into your kitchen. Find fusion dishes that bring the best culinary corners of the globe together on one plate, and rainbow meals that pack in the fruit and vegetables to get you kicking those 7-a-day goals. Get creative with crêpes, with sweet and savoury options to suit any palette at any time of day, and revolutionise pasta dishes with low KJ options that will leave you satisfied and energised. Remember that jar of miso lurking in your fridge? We show you how to use it in a whole section dedicated to making kitchen magic with miso. Plus, you’ll meet O Tama Carey of Sydney’s Lankan Filling Station as she talks sustainable eating and creating the perfect Sri Lankan hopper. Find out if vegetables can give you a summer glow, chat with Australia’s almond growers, and learn how to get happy with chocolate, plus much, much more!

Low-kilojoule pasta meals

Pasta is such an easy and tasty base for your meal, but it does pack a big carb punch.

10+ mins

Stoney Creek

Packed with the health benefits of omega-3, protein, fibre, and lignans, Stoney Creek’s Flaxseeds, Oil, Flour and Meal add a smooth, nutty taste to smoothies, dressings, cereal, yogurt, baked goods and more. For more information visit stoneycreekoil.com.au

1 min

Herman Brot

Herman Brot Lower Carb bread is Australia’s tastiest and most nutritious freshly baked lower carb bread.

2 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. The Bare Bird creator, John Hazeldene, says his family has always been at the forefront of setting high standards in poultry. “We believe a move to producing food without antibiotics is the right thing to do.” For more information visit thebarebird.com.au

2 mins

In conversation with …O Tama Carey

O Tama Carey never had any aspirations to be a chef, but an accidental stint in a London restaurant began a journey that would see her work through an impressively diverse roster of kitchens, from French training at Bistro Moncur to a stint at Japanese restaurant Uchi Lounge, on to Billy Kwong and finally at the helm of Italian restaurant Berta as head chef.

7 mins

Pearl River Bridge

Pearl River Bridge

3 mins

Aussie Almond Growers

With Australia producing the second most almonds in the world, we meet two South Australia-based growers who know a thing or two about growing this much-loved nut.

5 mins

Capsicum (Capsicum annuum)

Known as “sweet bell peppers” in the United States, capsicums are a luscious and highly nutritious vegetable that are incredibly versatile in the kitchen.

5 mins

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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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