Ask the experts: Salad dressings
Q:"Most salad dressings in the supermarket are either fatty, salty, sugary or all three! Do you have any waistline-friendly recipes?"Rosanna Jackson, Wodonga, VICA: Healthy salad dressings are easier...
View ArticleAsk the experts: The power of apples
Q:"I have recently read that apples are very high in antioxidants. But is the antioxidant value only if they are eaten raw? What if they are stewed?"Meredith Hepburn, via emailA: HFG’s Accredited...
View ArticleAsk the experts: Table salt vs cooking salt
Q:"I was just wondering if there is any difference between table salt and cooking salt and can I use table salt in cooking?"Joyce Sultana, via emailA: Milena Katz, Accredited Practising Dietitian and...
View ArticleAsk the experts: Back gammon?
Q:"I have an English recipe for spiced gammon which looks absolutely delicious. Is gammon the same as ham? Where do I buy it?"Tracey Keskic, via emailA: Chef and food journalist Scott Watkins-Sully...
View ArticleAsk the experts: Sensational stuffing
Q:"I love the stuffing in Christmas turkeys, but have just been diagnosed with wheat intolerance. I also have an egg allergy! Could you suggest a healthy alternative?"Name withheld, NSWA: Rowie Dillon,...
View ArticleAsk the experts: Nutrient loss by microwaving?
Q:"I often cook up a big batch of soup, freeze the leftovers and heat it up in the microwave when I’m ready to use it. Are nutrients lost in this process?" Marie Caires-Forlano, via emailA: Dietitian...
View ArticleAsk the experts: Baking soda vs baking powder
Q:"What is the difference between baking soda and baking powder?" Noelene Hatherly, via emailA: Nutritionist and recipe writer Chrissy Freer says:“Both baking soda and baking powder are leavening...
View ArticleAsk the experts: Self-raising flour
Q:"What can you substitute for self-raising flour? Does it make a difference for scones?"(Name not supplied)A: Nutritionist and chef Bronwen King responds:
View ArticleIn season August: Kiwifruit
This month, Zehra Jemal reports on how to use sweet kiwifruit in your cooking.VarietiesThe most commonly sold variety is green kiwifruit, which has hairy, brown skin and bright green flesh. Gold...
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What smart cooks know
Swap eggs for psyllium seeds!Can’t eat eggs? Try replacing two eggs in any recipe with the following:Place two teaspoons of psyllium husks into a small bowl and pour over half a cup of boiling water...
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Mini cooks = healthy kids!
Getting your kids involved in cooking is one way to get them to eat healthier foods – even their green vegies!Students in 151 US schools were asked how often they helped cook at home and ranked their...
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It's cool to be green
Want more cooking kudos?A study has found women who served kale, broccoli or spinach with a meal were perceived as being better cooks. They were also rated as more thoughtful and attentive. What more...
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Go vego for heart health
According to a new study, you could cut your risk of heart disease by 30 per cent if you eat a vegetarian diet.The vegos in the study had lower blood pressure and cholesterol than those who ate meat...
View ArticleHave a bite together
The amazing benefits of eating and talking togetherAre you a food slurper or a quiet eater? Like so much of our food behaviour, we tend to pick up these habits from what we observe while growing up. So...
View ArticleGaining confidence in the kitchen
Spaghetti bolognese, roast chook, a stir-fry and variations on the old meat and three veg… do these meals sound similar to what’s in your cooking repertoire?I would have thought most Aussies would be...
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