Nourish Magazine - February 2018

Bu konuda

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.

Nourish Magazine Description:

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 .