Most of us don’t need to be sold on the sensuous taste sensation that is cheese, but when it comes to our health, it’s fair to say cheese has endured a complex history of conflicting messages. So with the recent launch of the Australian Grand Dairy Awards we thought it was perfect timing to bring...

With its recent debut in the Recipe Redux, fermented foods are trending the tastebuds of foodies around town. Tempeh has emerged from the underground scene and is definitely the new tofu on the chopping block.  So we asked one of our Sub of the Month’s to investigate and help us tune into tempeh. About...

It’s Recipe Redux time again and the theme for May is a brunch party fit for a bride-to-be, baby shower, graduation or special occasion.  I think brunch is a totally civilized time to entertain. But it is tricky to make everything look all pintersty stunning, when you’re still trying to...

Fish is a funny food.  It really seems to polarise people.  The lovers and well, let’s just say the not so lovers, as I really discourage any negative words about food.  The not so lovers often don’t like to touch or smell it, but most of the time it’s simply a case of forgetting...

It’s our monthly Recipe Redux time again and the theme is better-for-you cupcakes.  Or if you’re totally over an upmarket cup, you can showcase another trend in handheld desserts.  Well I’m not over cupcakes.  No siree.  But I am interested in the rise in artisan doughnuts and so...

You will never guess who our Sub of the Month had the pleasure of interviewing recently thanks to Nuts for Life? World-renowned nut researcher Dr Joan Sabaté – affectionately known as the “Nutty Professor”. They chatted the latest and hot, nutrition news on nuts and health.  And he even shared...

A second post today, as its Recipe Redux time again – this month’s challenge is “Green with herb envy” and the idea is to take a green herb and use it in an unusual way.  My basil crop is in abundance at the end of our Indian summer and as the days grow colder in the southern...

How wonderful to welcome our first Scoop Supporter for 2013 – Dairy Farmers HeartActive®.  Scoop supporters are brands that eat, drink or think just like us and help us grow our Sub of the Month mentoring program for dietitians.  So it’s time to share some nutrition news on plant sterols,...

Oh my what a theme for this month’s Recipe Redux.  With the Academy Awards on our doorstep the idea is to take recipe inspiration from a favourite movie scene.  I have so many favourite foodie films, like Eat Drink Man Woman and Chocolat but they seem a little too obvious.  So of course I chose...

The humble oat grain has been around for thousands of years. In fact, it’s said to date back to the 1st century AD. Oats later became staple foods in countries such as Scotland. However, they weren’t always popular and were often perceived as food for the ‘lower class’ as their primary use was...