Issue#18 2018

Eat Well

A sexy Recipe Mag that has a healthy approach to good food

Eat Well2 min read
From The Editor
Have you heard of castoreum? You may not have heard of it, but there’s a chance that you’ve eaten it. There was quite a bit of internet noise about castoreum a couple of years ago; about this substance that springs from a beaver’s castor sac, a pouch
Eat Well6 min readDiet & Nutrition
Our Chefs
Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. A qualified chef and wellness coach who specialises in a wholefood, plant-based diet, Adam is a p
Eat Well5 min read
Goat Milk
WORDS / KATE DUNCAN With so many different types of milk on offer these days, it’s hard to know what dairy, if any, is best for our health. With nut milk options like almond, macadamia and cashew milk through to plant milks such as rice and soy — not
Eat Well6 min readCooking, Food & Wine
Jam Or Fruit Spread?
WORDS / RAQUEL NEOFIT “The old French tradition of double boiling at a slow simmer preserves the integrity of the fruit in taste, aroma and vapour.” There aren’t too many places to hide when you’re making a sugar-free jam or fruit spread so it’s impe
Eat Well5 min read
Ethical Eating
WORDS / JANAI VELEZ “You don’t need to change your life that much to reduce your impact on the environment and contribute to a better future for people across the world.” Fair trade’s focus is the welfare of farmers and workers in developing countrie
Eat Well3 min readCooking, Food & Wine
Miso Magic
BY MEG THOMPSON In the cooler weather, soups take more of a starring role in the weekly food repertoire. Aside from being delicious, soups, like your favourite cosy jumper, bring a level of comfort to your table. One of the best things is you can mak
Eat Well2 min readCooking, Food & Wine
What's On
When the temperature drops and the wind whips up, we know it’s almost time for the Melbourne Good Food & Wine Show. Grab your winter woollies and embark on a tasting journey through Melbourne’s best restaurants, cafes and bars. From pop-up parties to
Eat Well4 min read
Speaking Of Leeks
WORDS / TERRY ROBSON “While all parts the leek are edible the preferred part for cooking is the tender white stem.” The leek is a member of the onion family — it looks like a large spring onion. And, believe it or not, boyo, despite its prominent pla
Eat Well3 min read
Food Source
Coffex award-winning coffee is a blend of high-altitude-grown beans, which are Fairtrade and certified organic. Specially roasted and blended to produce a smooth, medium-bodied espresso. Fairness never tasted so good. W: coffex.com.au Caciotta is

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