Nicole’s Taste of Health
Get Cracking – It’s the Festive Season. Is there a more luxurious nut than the macadamia? Its delicate flavour, velvety texture and perfectly mouth-sized roundness just trumpet specialness, happiness and joy. I associate macadamias with Christmas time – probably due to their premium price and the gift boxes I’ve been lucky enough to receive over …
Nicole’s Taste of Health
Berry, berry good. I’ve got strawberries growing in pots and they’re coming on beautifully, however I did lose a few to Mr Two who took a while to understand you have to wait until they’re red to pick them; he didn’t seem to mind eating them green but they don’t ripen after picking. He loves …
Nicole’s Taste of Health
Hearts and flowers. “I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States, and I’m not going to eat any more broccoli” proclaimed the 41st President of the United States George H.W. Bush. Let me …
Nicole’s Taste of Health
Honey-bunch (you know I love you). Honey is made by bees after gathering nectar from flowers. It’s a beautiful image and a lovely example of the generosity of Mother Nature (or the greed of man, depending on your world view). It’s also a great example of how food can be regional. Much like winemakers talk …
Nicole’s Taste of Health
A dark horse. I’m attracted to black foods. I’m not sure why: perhaps it because they are so unusual and mysterious? Perhaps it is because it is unlikely that something so unattractive and sinister looking can actually be edible? Just think Japanese nori (seaweed), eggplant, squid ink, black beans and Vegemite (yeast extract spread). But …
Nicole’s Taste of Health
It’s a cultural thing. I’ve always been interesting in all aspects of food and I remember as a teenager winning a family trivia game knowing that Lactobaccilus acidophilus was the technical term for yoghurt. I remember my Dad being very impressed! Of course it is actually the name of a kind of bacteria (culture) that …
Nicole’s Taste of Health
Coco-loco. When does a regular food become a super food? When it has lots of dough spent on promotion. And the over-hyped, “super” food of the moment is coconut: the Kardashian of the food world due to abundant self-promotion. Its uber-cool aura has now drifted from the health nuts to normal folk who are apparently …
Nicole’s Taste of Health
Orange crush. I love how you can tell whenever someone is eating an orange, even if you can’t even see them. It’s the gorgeously perfumed spray of orange oil released from the peel that gives the game away; an instant room freshener. Another reason I like oranges is because a boy I liked at school …
Nicole’s Taste of Health
Pumpkin eater Pumpkin soup appears on café menus as the weather turns cooler. As a vegetable, it is almost an Aussie icon: it is very much a part of a traditional ‘baked dinner’ along with meat, potatoes and peas; and pumpkin scones (the light and fluffy British-style ones) are a Down-under classic whose golden colour …
Nicole’s Taste of Health
Apples “She’ll be apples” is a quaint Australian turn of phrase meaning everything will be all right, and it appears when it comes to our health, apples really live up to it. It has become an emblem for healthy eating, representing all that is nutritious, simple and good, overcoming its morally dubious (remember the Garden …
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