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What are your most pressing Food Questions?


What are your most pressing FOOD QUESTIONS?photo-1445847562439-f251c3799ea5

We asked  you, our friends, what are your most pressing questions this month, & these are some of the suggestions.  We thought perhaps we could use some of these topics in our upcoming posts.

So we will weave our way through them over the next few months…but feel free to add anything you’d personally like to see us cover!photo-1441861539200-6208cf4a122f

·         How to cook many styles of chicken

.         How to cook in a Crockpot

·         How to create a low fat cake

·         Using different spices to add variety to their meals

·         How to make pasta dry straight

·         How to fry tender meat without juice bubbling

·         Storing food in the freezer and not ruining it

·         Homemade yogurt

·         Salted pork

·         Barbeque and backyard picnic recipes

·         Food options in a hurry

·         Cook pancakes without them falling apart

·         Rice preparation

·         Side dishes that compliment common main courses

·         Learning to cook eggs over easy

·         How to cook a non watery stir fry

·         What cheese to use in certain situations

·         Learning to use tofu

·         Veggie burgers that actually taste good

·         Homemade ice cream

·         Condensed vs. regular milk

·         Common stove mistakes

·         Making soup with bran

·         Filling for beef olives

·         How to mix a good homemade salad

·         Innovative breakfast foods

·         Preparing fish

·         How long to hold on to certain ingredients before they spoil

·         Alternatives to butter

·         Using wine in preparing meals



That’s a pretty substantial list!

Cheers guys, & many thanks for your input….we can only be great with YOU beside us! mmwwaahh!!

So what are YOUR most pressing food questions?  What would you add?photo-1445451983996-ac6b92ffb1fb




  1. How to use excess herbs from gardens.. What can you freeze, can you puree then freeze etc

    • Hello Kass, thanks for the great questions.
      We freeze lots of our fresh herbs & they are always good for cooking. It’s a bit of trial & error but we reckon if we’ve got excess it’s worth the experiment.
      The coarse ones like kaffir lime leaves & lemongrass work really well, but the delicate leaves, like mint, coriander & parsley are great blended with a splash of oil, then frozen.
      We do that with our fresh garlic & ginger too.
      It’s fantastic to pull a container of gorgeous fresh roots out of the freezer :))
      Hope this helps a bit & inspires you to have a go xx

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