Articles

This visually stunning salad featuring watermelon, camel milk Persian feta, beetroot and pomegranate seeds has been described as a Christmas party in a salad. Chef and Scenic Rim Regional Food Ambassador, Brenda Fawdon created the recipe while co-authoring Eat Local Volume 2, a stunning hardcover book...

Straight from the (local) Source   Chefs value a close relationship with local producers because they can maximise quality and reduce food miles. But it’s their customers who benefit the most. Glenn Barratt, head chef of Wild Canary outside of Brisbane, credits the increased public interest in local food...