Toddlers can be picky eaters, but a visiting author says a lack of variety in their meals will only make them more fussy, writes Tessa ChanTuesday, 28 May, 2013, 11:13am
Sri Lankan cuisine features scorching chillies, spicy curries, crisp breakfast hoppers (a bowl-shaped pancake made from rice flour and coconut milk) and tangy pickles, and although you can taste influences from neighbouring India and the Dutch and Portuguese colonists, Sri Lanka's food is uniquely its own.12 Apr 2013 - 10:01am
As fish stocks in the oceans continue to decline, aquaculture is supplying an increasing proportion of the seafood we consume.
Chefs and gourmets, of course, prefer fish caught in the wild and resist settling for a perceived inferior alternative.5 Apr 2013 - 10:49am 1 comment
On February 14, 2010, Spanish restaurateur Ferran Adria shocked the world of fine dining by announcing that his eponymous eatery, elBulli, would close for two years. It seemed an odd decision, considering the waiting list of 3,000 people begging for a table.3 Apr 2013 - 4:17pm
Hippocrates, the father of medicine, is said to have first suggested the healing power of food, when in 431BC he said: "Let food be thy medicine and medicine be thy food." In the past decade, many studies have shown a relationship between what we eat and brain function.26 Mar 2013 - 10:05am
Although we know some things are bad for us - like hydrogenated fat or too much sugar - there is no scientific agreement that one kind of diet is better than another.22 Jan 2013 - 11:22am 3 comments
The fact that young Jack Lark has a zeal for food isn't entirely surprising. After all, he was among the four finalists in the first Junior Masterchef Australia contest in 2010. Less well known, however, is his interest in science. "I have a passion for science, forensic science, in particular," he says.30 Dec 2012 - 2:47pm
My daughter loves cooking with me. She likes to sit on the bench and stir things and add the ingredients. Is this experience anything that can support her at school?23 Dec 2012 - 11:48am
A potentially cancer-causing substance formed during cooking at high temperatures has been found in a range of Hong Kong products.
But the food-safety watchdog says people's average daily intake is unlikely to cause problems.8 Nov 2012 - 3:25am
This is made with crispy-skinned roast pork that's sold at siu mei (roasted meat) shops. It's my mother's recipe, although I use red and yellow bell peppers, instead of her green ones.25 Oct 2012 - 4:10pm