Food & Drink

People have just made this discovery about capsicums … and it’s absolutely ‘mind blowing’

HUNDREDS of thousands of people have only just discovered that all capsicums start out green — and it’s blowing people’s minds.

That’s right, the different colours are simply caused by the fruit ripening.

The revelation was made by lifestyle blogger Amy, from Hull in the United Kingdom, who tweeted: “OK so I’ve just found out that green peppers turn yellow then orange then red and they’re actually all the same pepper just less ripe and my mind is blown”.

Georgias Addictive Cousin to Pizza

Khachapuri, a gooey, addictive, cheese-stuffed flatbread, is ubiquitous in Georgia, the Caucasian country that shares borders with Armenia, Azerbaijan, Russia and Turkey. Except for when there’s a funeral.

In Georgia, one is never further than a ball-of-dough’s throw from khachapuri. Everything from corner bakeries to upscale restaurants serve the snack. And while certain versions of it are pizza-like, a recent poll found that 88% of Georgians still prefer it to pizza. In fact, khachapuri is so popular that economists have coined the term Khachapuri Index, inspired by the Big Mac Index once created by the Economist. In this Caucasian case, Georgian economists monitor inflation by tracking the production and consumption of the main ingredients in khachapuri: flour, cheese, butter, eggs, milk and yeast.

Here are Australia’s top five burgers, according to chef Miguel Maestre

AUSTRALIA’S burger obsession is showing no signs of slowing. Aussie burgers have evolved from the days of canned pineapple and beetroot to a more sophisticated burger.

Coming up on The Living Room on Channel Ten today is the annual ‘Hot List’ episode.

In this episode, Miguel Maestre scours the country to track down his top five burgers in Australia, from the indulgently greasy to the gourmet.

Here we go:

Soy Sauce Eggs Recipe (Shoyu Tamago)

These are as simple as George W Bush to prepare but can make a boring leafy salad interesting and gives the kids something to talk about at school over lunch.

Makes 4 servings


4 hard boiled eggs
5 tablespoons tamari soy sauce


1. Pour the soy sauce into a pan that is approximately 10 inches in diameter. Heat the soy sauce of medium-high heat. When the soy sauce starts foaming up, reduce the heat to medium heat and carefully add the eggs. Roll the eggs around in the soy sauce to coat them, and continue rolling them around the pan until the eggs are a dark mohagony color and the soy sauce has been reduced to a thick sludge.

2. Remove the eggs, letting any extra soy sauce drain off, and place on a plate to cool.

3. When the eggs have cooled completely, pack them into lunches or enjoy one as a snack. Just don’t leave them near my daughter, or else you’ll never get to have a bite!










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Nepalese Pork Mince Curry

Here’s my take on what is considered a Nepalese curry.

This one not as wet as a weekend in Wales

Although other pork mince-based recipes found on the Net refer to a dry and fragrant dish, I needed mine to go a bit further using what I had. The result is still a fragrant but subtle curry which relies heavily on the use of fresh coriander and is as wet as a weekend in Wales.


2 tbsp oil (peanut? I used olive oil)
1 tbsp yellow mustard powder
2 onions diced
1 celery stalk finely chopped
2 tsp ground cumin
1 tsp ground turmeric
2 tsp garam masala
1 tbsp coriander minced
3 large cloves garlic minced
1 tbsp ginger minced
500g pork mince
1 cup chicken stock (closer to 2 by the time I finished)
1 tbsp light soy sauce
1 tin cannellini beans (or substitute with green beans)
salt and pepper to taste
1 cup fresh coriander leaves rough chopped
1 tbsp flour (optional)


Chop the onion and celery and toss into the heated pan with olive oil. You could substitute with peanut oil or even ghee. Gently fry until the onion begins to soften and then add the garlic.

Add the mustard, cumin, turmeric and garam masala along with the minced ginger and cook for another couple of minutes.

Add the mince and continue stirring until browned.

At this point I added the minced coriander but if you are not a fan, leave this out.

Add the stock and mix thoroughly.

Add the cannellini beans and let it simmer gently for 20 minutes before adding the freshly chopped coriander and season as desired. If you prefer, use fresh green beans instead; they add great colour to the dish. It’s at this point you may want to add a little flour to help thicken it up a bit.

Serve alone with fresh green beans or with wholegrain rice. Try wheat instead of rice for something different. Just because I can, I’m serving with boiled potatoes tossed in butter and a little white pepper.


Leftovers Part 1 – Red Chilli Chicken and Sour Cream

With five kids, I’m always looking for ways to make the most of meal times and so I expect that this will be the first of many posts on the subject of leftovers.

Being head chef in our house means I usually get the proportions and amounts just about spot on but from time to time, particularly when we have a late omission or two from the guest list, leftovers are inevitable. Such was the situation on the eve of the Queen’s Birthday.

So if you are wondering what to do with half a roast chicken, a couple of roast parsnips and a good handful of roast potatoes, read on.

After a mooch about in the fridge, I pulled out garlic, onions, a fresh red chilli and a pot of sour cream, chicken stock (I used Chicken Oxo), cayenne pepper, sweet paprika and fresh ground black pepper.

Dice and fry off one large brown onion in a couple of tablespoons of olive oil.

As the onions start to go translucent and soften, add about a heaped teaspoon of chopped/minced garlic. I’ve been using the minced garlic in a jar from Coles and while it is very handy, it doesn’t seem as strong as fresh. If you are using fresh, I’d suggest you use 2 or 3 medium to large cloves.

Next, take the red chilli and split down the middle lengthways. I used a teaspoon and scraped out the seeds but if you like the heat, leave them in. Chop finely and add to the onions and garlic.

Sprinkle about half a teaspoon of cayenne and about the same of paprika over the onions.

Pick remaining meat from the chicken carcass and add to the pan.

Chop up and add the potatoes and parsnips.

Once the ingredients are combined, add a little boiled water. I started with a cup and added an additional splash or two throughout the rest of the cooking but it’s all about your own personal preference. In this instance, if you like it thin add more, thick less. Bear in mind that you will be adding sour cream next.

Add three large tablespoons of sour cream and gently combine. As an afterthought, I blended in a couple of tablespoons of tomato paste.

As everything comes up to heat, both in terms of temperature and taste,  you can add more cayenne if you wish.

You could probably serve this with green beans or mangetout (snow peas) and some crusty bread.

Hearty Hogmanay Haggis & Baked Bean Pizza

Traditional Scottish/Italian fare with a baked bean twist.

Chop half a small onion and fry gently in a little butter.

Next, break up a generous slice of pre-cooked haggis from Rob’s in Dandenong, mix with the onion and combine with a small tin of baked beans before plastering the mixture evenly over your  home-made pizza base. Call me a snob but you can’t go wrong with Heinz Baked Beanz.

Cover with an equal mix of grated cheddar and Mozzarella, then finished off with a good pinch of mixed/Italian herbs.

Cook in the oven as you would any less exotic pizza and Robert’s your uncle!

Slice, serve and wash down with your favourite Scotch.

There is a fun bonus if you wait until after the kids have finished before listing the ingredients in haggis…..

It’s a Baked Bean Pizza But Not as we Know it

If there is a more heinous crime than serving short measures (of beer), it has to be chucking fruit on a bloody pizza.

Pineapple is a prime example of when culinary creativity meets Mr. Stupid Bollocks. Coming in a close second with ways to totally bastardize an otherwise perfectly good pizza, is the desire to load it with meat. (more…)