Eat Well Issue #37 2021

Cumquats Technically, to be called a citrus, a fruit has to have eight to 15 segments and cumquats only have three to six. For all intents and purposes, however, cumquats act like a citrus and have a bittersweet tang that is definitely citrus-like. Cumquats can be eaten raw and one may even eat the skin as well, but the tartness of the fruit means they are not to everyone’s taste. Where cumquats really come into their own is when they are pickled and used as a relish for lean meat. Either in combination with other citrus or on their own, cumquats make a beautiful marmalade. The tartness of cumquats makes them ideal to be preserved in brandy and served with ice cream. Soto Soto is an Indonesian soup that is heavily influenced by…

In the middle of one of those inconsequential conversations that make dinners so pleasant, a friend, let’s call her Viola, disclosed that she had never eaten peanut butter. I’ve deliberately left an enlarged gap there to emulate the pronounced pause that gripped the table as she casually announced this (I can only hope the gap has made it past the sub-editors and designers to reach you). Following the astonished conversation hiatus, there followed a babble of questions as to how Viola could have lived her 35-odd years on the planet and not eaten peanut butter! Viola offered some explanations that revolved around parents being obsessively opposed to processed foods, but these were soon drowned out in the discussion about what surprising things the rest of those around the table had never…

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 Georgia at gnelson@umco.com.au.…

Naomi Sherman Naomi Sherman is a food photographer and stylist who creates edible artistry in her studio located in the beautiful Huon Valley in Tasmania. A firm believer that there is no one-size-fits-all approach to good health, Naomi loves to create recipes that are fresh and bursting with flavour, with an emphasis on gluten- and refined sugar-free dishes. Her recipes, along with her award-winning cookbook Edible Heirlooms, can be found at naomishermanfoodcreative.com Georgia Houston Georgia Houston is an accredited practising dietitian and nutritionist with a degree in psychology. An advocate for the un-diet movement, Georgia specialises in eating disorders and supports her clients one-on-one in healing their relationship with food and body. Georgia’s passion for helping those with a complicated relationship with food stems from her own experience with an eating disorder in her…

Semla is an iconic Swedish food that began centuries ago as a bun that was eaten soaked in milk. Over the years, semla evolved into the modern favourite that is a cardamom-spiced bun with its top cut off and then filled with almond paste and topped with whipped cream. In recent years, the evolution has continued and now raw semla has become popular. The raw version has many varieties but might involve a bun made with cashew and almond meal instead of wheat flour, then spiced and sweetened with cardamom and agave nectar. The “cream” might be made with coconut cream, vanilla and a bit more agave. Traditional or raw, semla is a treat to be enjoyed with a hot cup of coffee or tea.…

Modern cabbage developed from wild cabbage that originated in Asia and was brought to Europe by nomadic Celts in the 7th century BCE. Cabbage spread throughout northern Europe as a popular crop because it adapted well to cool climates, has a high yield per area planted and can be stored during winter in cold cellars. Broccoli also derived from wild cabbage, but it was bred selectively by the Romans and later Italians. Cauliflower was adapted from wild cabbage by the Italians but it has also been very popular in Turkey. Broccoli Of all the brassicas, broccoli is the most concentrated source of vitamin C and provides many flavonoids including quercetin. It is also a rich source of the antioxidant carotenoids lutein, zeaxanthin and beta-carotene. Other antioxidants provided by broccoli in beneficial amounts…