Eat Well Issue #32 2020

Rockmelons have been eaten for millennia, but they were first cultivated near Cantalupo, Italy, hence their other name, “cantaloupe”. When they are in season the flesh will be deep orange and juicy, with a warming, musky flavour. Rockmelons are perfect to eat raw, but you can get creative with them too. They add great texture and flavour to a salad and partner nicely with avocado, prosciutto, strawberries or pasta. Of course, rockmelon makes for a perfect smoothie or sorbet and goes well in a salsa. If you are feeling adventurous try it with some creamed tofu and miso.…

Does size matter? It does when it comes to tapas, because tapas were originally small snacks or appetisers served on a lid or tapa that Spanish people would eat in bars before dinner or lunch on the weekend. These days, however, it is very popular for the Spanish to consume an entire meal of tapas, which they refer to as tapear. The most common foods that are eaten as tapas are cured meats (like chorizo), olives, cheese, patatas bravas (fried potatoes with a spicy sauce), Spanish omelette, meatballs and calamari. Actually, almost any dish can be served as tapas, and in Spain different foods are favoured in the different regions. In the Basque country for instance, the local tapas are known as pintxos and are served on a slice of…

Want to lose weight in the COVID world? The changes to our food consumption as a result of the virus may just be the chance you are looking for to lose some kilos. COVID has changed many things, not least of which is eating patterns. During lockdown, and even during the more restricted phases of non-lockdown, people have been home a lot more and as a result may have spent a lot more time eating. Not surprisingly, the foods that people have turned to during these anxiety-provoking times are likely to have been comfort foods, loaded with fat and sugar. As a result some extra weight may have been gained, but the good news is that your body is smart enough to offer you a special post-COVID opportunity. Whenever you consume more…

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 Charlie at chale@umco.com.au.…

Lisa Guy Lisa Guy is a highly qualified Sydney-based naturopath, author and passionate foodie and founder of Art of Healing (artofhealing.com.au) and Bodhi Organic Tea. Lisa is a believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what Mother Nature intended: good, clean, wholesome food that’s nutrient rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Lisa’s aim is to change the way people eat, cook and think about food. Lisa sees a wide range of clients in her clinic, ranging from people with severe anxiety, mums with post-natal depression and people with adrenal exhaustion, to couples having difficulty conceiving and parents who need help with their little fussy…

Italy has a distinct coffee culture and caffè shakerato is a unique part of that scene. At its most basic, a caffè shakerato is a shot of freshly made espresso, some syrup and lots of ice. These ingredients are shaken vigorously together until a froth forms when the drink is poured, usually into a martini glass or other stemmed glass. Depending on where you have your shakerato, it may be a bit more embellished. It might for instance be served in a champagne glass that has been lined with a spiral of chocolate syrup before the shakerato is poured in. Sometimes cream, alcohol (like a coffee liqueur) or even a lemon twist is added. The drink may be finished off with a garnish of a coffee bean or a dusting…