Tell us about your journey into the food world.
It began at a very early age. My folks ran pubs in and around London for nearly 40 years and cultivated a strong food element into their business. This wasn't typical for pubs of this era; it is now, but back then pub food was a packet of pork scratchings and peanuts. I grew up with the smells of steak and kidney pies, oxtail stew and beef and ale casseroles. They were busy pubs too, so often I would have to jump in the kitchen to make my own dinner and I began to experiment with food from when I was 12 years old. I was lucky to be exposed to offal and fridges full of fresh produce at such a young age. All the flavours I experienced as a kid have become the flavours I gravitate towards now and share with my young family.
What are your four top tips for eating sustainably?
1. The best place to start is to know where our food comes from. We can get lost in meat versus plant and which one is better for the planet. The truth is, either can be impactful in either direction. It's about supporting farmers, growers and producers who are placing the health of the soil and ecology at the fore of their business. By being more conscious of the provenance of our food, we can go beyond "sustainable" and regenerate the soil/land and help to sequester carbon from our atmosphere. Who would have thought that the most transformative climate solution was right under our feet?
2. If you choose to eat meat, try to support regenerative farmers. They are a growing force in Australia and fly the flag for ecological health, animal husbandry and biodiversity. Similarly, if you eat fish, try to support Marine Stewardship MSC seafood where possible.
Denne historien er fra Issue #42-utgaven av Eat Well.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra Issue #42-utgaven av Eat Well.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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.
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.
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.
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.
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.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
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.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
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.
