Beetroot in a burger is quintessentially Australian, but there are a lot more tasty uses for this root crop beyond that. Vibrantly red and extraordinarily nutritious, the humble beetroot is perfect raw or cooked and added to anything from salads to roasts to juices. You can also harness its intensely vivid colour by turning it into a delicious beetroot soup enhanced with hibiscus. (more…)
John Macaulay had already been running Kitchen Warehouse for a number years in 2003, yet nothing quite prepared him for what he was going to take on next: his first 1000-square-meter store.
“When the building was handed over to us,” recalled John, “It struck me, ‘How are we going to fill up this big, huge space?’ We’ve never experienced anything like that. To sit there wondering, ‘How is this going to happen?’”
More than a decade on and that “awesome moment”, which would define the business, remains John’s favourite memory of the lifelong adventure he has taken on with his family. (more…)
There is something about the smell of freshly baked bread that makes me feel at home. There’s nothing quite like it. This beautiful sweet potato bread has a perfect hint of sweetness with little crunches of the caraway and ajwain seeds. It is the perfect tear-and-share or soup accompaniment. (more…)
For quick and easy recipes, good enough should never be your limit. Kylie Ward, owner and founder of Perth-based The Homemade Kitchen, says the secret to cooking delicious meals is in using fresh, authentic ingredients prepared with love. In this article, Kylie shares two of her not-so-secret recipes featuring her award-winning handcrafted artisan butter made from the cream of happy cows. Artisan butter is simple, fresh, and delicious product that can be a great addition to your meal without complicating the flavours. (more…)
Sauerkraut or fermented cabbage, is widely popular in Germany. Think bread, sausages, and beer, and you’ll find sauerkraut as the best pairing to go with these German staples. Contrary to popular belief though, sour cabbage is not an original recipe by the Germans. In fact, it was the Chinese who first fermented cabbage in rice wine some 2000 years ago. It wasn’t until the 16th century when Europeans adopted the recipe using water and salt. During winter, people fermented barrels and barrels of unshredded cabbage, then served it as is or as a side dish to meat. From then on, it became a tradition. (more…)