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Eat Well

Eat Well Issue #28 2020

A sexy Recipe Mag that has a healthy approach to good food. Taste every page as you flick through – delicious! Why bother? Because everything in here is good for you, easy, and yum. We know you are busy so we give you everything you need to eat well – recipes, shopping lists, quick ideas. You’re tapping in to a heap of wisdom from passionate chefs, bloggers and caring home cooks. You can share yours too – we’re a community. Life’s short…. outsource your food plan to people who love healthy good food. If you stopped buying recipe mags years ago because they’re full of things you can’t eat – then try Eat Well! Over 70 recipes per edition. Purchase includes the Digital Edition and News Service. Please stay in touch via our Facebook Page.

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1 Min.
parfait perfect

The word parfait derives from the French word for perfect. When used in reference to food, a “parfait” is thought of as being served in a tall, clear glass, layered and topped with cream and fruit. In fact, though, parfait is a little more diverse than that. Parfait is French in origin and dates back to 1894. Typical French parfaits include basic ingredients such as cream, sugar, egg and syrup served on a decorated plate. We think of parfait as a sweet treat but it can, on occasion, be savoury and include seafood and vegetables. Mostly, though, parfaits are a refreshing indulgence that feature nuts, yoghurt and fruit. Its high content of fat, sugar and air discourages the formation of water crystals resulting in that smooth parfait texture. Mmmmmm ……

2 Min.
from the editor

What have the Greeks ever done for the rest of the world? Yes, sure, there’s democracy, but apart from that what have the Greeks given us? OK, there’s trial by jury, theatre, philosophy and comedy as a form but what else? Well, yes, there’s the concept of the “city state”, a significant body of poetry, mythology and the Olympics but … apart from that, what have the Greeks given the world?? Actually, now that you mention it, they’ve also given us the recipe for a long life.* The recipe comes specifically from an island called Ikaria. Fully 1 per cent of Ikarians live to be over 90 while in the rest of Europe, only 0.1 per cent of people live to be 90 years old. So what is it about Ikaria that…

1 Min.
give us foodback

We want your foodback: EatWell is all about building a sharing community of people who care about the origins, quality and enjoyment of our food, so we want to hear from you. Let us know how you have found some of the recipes you have made from this issue, share the improvements you might have made or even send us one of your own favourite recipes. We will publish as many of your insights and contributions as we can. Send your foodback to Kate at kduncan@umco.com.au.…

1 Min.
eat well

EDITOR Terry Robson DEPUTY EDITOR Kate Duncan SUB-EDITOR Michael Wyatt DESIGNER Kate Atkinson FEATURE WRITERS Ally McManus, Lisa Holmen, Meg Thompson, Lisa Guy, Cat Woods CHEFS Adam Guthrie, Meg Thompson, Jacqueline Alwill, Georgia Harding, Danielle Minnebo, Lisa Holmen, Alexx Stuart NATIONAL ADVERTISING MANAGER NSW Nia Llewelyn Ph +61 488 267 371 QUEENSLAND ADVERTISING SALES MANAGER Regan Hudson Ph +61 411 424 356 NATIONAL ADVERTISING MANAGER VIC Tracey Dwyer Ph +61 3 9694 6403 ADVERTISING PRODUCTION CO-ORDINATOR Brendan Alder Ph +61 2 9887 0325 ADVERTISING ART DIRECTOR Martha Rubazewicz PUBLISHER Janice Williams COVER PHOTO Jacqueline Alwill CHAIRMAN/CEO Prema Perera PUBLISHER Janice Williams CHIEF FINANCIAL OFFICER Vicky Mahadeva ASSOCIATE PUBLISHER Emma Perera FINANCE & ADMINISTRATION MANAGER James Perera CIRCULATION BUSINESS DEVELOPMENT MANAGER Mark McTaggart CREATIVE DIRECTOR Kate Podger MARKETING & ACQUISITIONS MANAGER Chelsea Peters…

8 Min.
our chefs

Danielle Minnebo Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. She went on to complete an Advanced Diploma in Nutritional Medicine and a Bachelor of Health Science in Complementary Medicine. She is completing her Master of Human Nutrition through Deakin University. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. This involves breaking common diet myths and re-educating people on what real food is actually about. This means ditching the low-fat products…

3 Min.
kefir: the champagne of milks

Kefir is an under-recognised and underrated fermented drink. It is made from small, gelatinous globs called grains. They look a bit like tiny, slimy cauliflower florets, clumped together waiting for a cheese sauce. Sounds appetising, doesn’t it? But, like everything, it’s what’s inside that counts. Mingled among the clumpy grains is a plethora of beneficial bacteria and yeasts. Kefir involves a community of about 30 different types of microbes that live together in a symbiotic relationship, growing in number with each batch made. The lactobacillus species are the most prevalent bacteria present in kefir, accompanied by beneficial streptococcus strains, a number of beneficial yeasts, as well as acetobacter species. Other products formed during the fermentation process include lactic acid, acetic acid and pyruvic acid, as well as a number of other…