EatWell Reviews
Eat Well|Issue #34, 2020
EatWell Reviews
EatWell Reviews

Parwana: Recipes and Stories from an Afghan Kitchen

Durkhanai Ayubi, Recipes By Farida Ayubi, MURDOCH BOOKS

Food is rarely just the sum of ingredients found on a plate and the Ayubi family’s food is as much about story and heritage as it is about taste. Author Durkhanai Ayubi weaves tales of family, rituals, migration and belonging in this beautifully-presented cookbook, bursting with the life of a nation that is so much more than a story of war and violence. The book takes the name of the Ayubi family restaurant in Adelaide that opened its doors in 2009 and includes the recipes served there, made my Durkhanai’s mother Farida. Inside, you will find fragrant and flavourful food that has been lovingly passed down through generations. Surprising rice dishes, somewhat-familiar curries and delightful sweet recipes combine to create a culinary journey full of heart and soul.

The Less Waste No Fuss Kitchen

Lindsay Miles, HARDIE GRANT BOOKS

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Denne historien er fra Issue #34, 2020-utgaven av Eat Well.

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ARE YOU TO FU enough?
Eat Well

ARE YOU TO FU enough?

Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.

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4 mins  |
Issue #47
Sweet TRAYBAKES
Eat Well

Sweet TRAYBAKES

Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.

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10 mins  |
Issue #47
ROLL UP
Eat Well

ROLL UP

When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.

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7 mins  |
Issue #47
RICE BOWL Lunches
Eat Well

RICE BOWL Lunches

If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.

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10 mins  |
Issue #47
PLANT-BASED PIES
Eat Well

PLANT-BASED PIES

Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.

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10+ mins  |
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20 FOOD CRAVING HACKS
Eat Well

20 FOOD CRAVING HACKS

Decipher the deeper causes of your cravings and discover tricks to curtail them.

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5 mins  |
Issue #47
Eggplant (Solanum melongena L)
Eat Well

Eggplant (Solanum melongena L)

Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.

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3 mins  |
Issue #47
5 PANTRY SAVIOURS
Eat Well

5 PANTRY SAVIOURS

Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.

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4 mins  |
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Cucumber (Cucumis sativus)
Eat Well

Cucumber (Cucumis sativus)

Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.

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Our Chefs
Eat Well

Our Chefs

Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.

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6 mins  |
Issue #46