An Apple a day, keeps the doctor away, or so the old saying goes. There’s countless varieties of apples and a whole recipe book of ways to use them so let’s learn a little more about apples. Different tastes, textures, colours, different seasons and different uses in the kitchen. So where do we start?
As Aussies, we genuinely love our Apples. Locally, we grow over 1.6 billion apples a year and we eat over 200 million kilos of apples a year, only second to Bananas. Prime apple eating time in Australia is the late afternoon, when we’re looking for something nutritious, filling and tasty to get us through till dinner time.
My first memory of falling in love with food was as a young child on my first trip to Italy. Good tasting food has always surrounded me, and was a given, as I was brought up in a classic Italian home. My mother’s kitchen was her universe, cooking was her way of expressing herself and showering love on me and my sister. Although I didn’t know it at the time, food was more than just a basic human need for me, it was a direct cultural connection, which defined me.
One of the trade-offs of living in city like Sydney is knowing your produce is non local but did you know 80% of your total food intake is from out of state or country?
- The following piece is meant to inform, not to scare. I wholeheartedly believe that although the structure of our food supply is not near perfect, it’s still safe for human consumption. Toxins are everywhere, the air we breathe in urban environments, in the water we drink and also present in the food we consume. Everyday environmental toxins are an unavoidable part of modern existence. The question is, what levels of toxicity are safe for us and further, is there anything we can do to make our consumption safer. Herbicides and Insecticides The scientific community is divided as to whether the introduction of chemicals, such as herbicides, pesticides and insecticides, affect the safety of our produce for human consumption. These...
