A sexy Recipe Mag that has a healthy approach to good food. Taste every page as you flick through – delicious! Why bother? Because everything in here is good for you, easy, and yum. We know you are busy so we give you everything you need to eat well – recipes, shopping lists, quick ideas. You’re tapping in to a heap of wisdom from passionate chefs, bloggers and caring home cooks. You can share yours too – we’re a community. Life’s short…. outsource your food plan to people who love healthy good food. If you stopped buying recipe mags years ago because they’re full of things you can’t eat – then try Eat Well! Over 70 recipes per edition.
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from the EDITOR
Passionfruit (Passiflora edulis) • The unforgettable flavour of passionfruit adds a piquant touch wherever you use it.
5 WAYS TO USE AVOCADO • Smashing avocados is not the only way to eat them. Here are five delicious ways to use them for breakfast, lunch, snacks, dinner and dessert.
FESTIVE bakes • Big, bold, flavoursome baked meals can be so handy when you are feeding the family this Christmas. Bake up some good times for everyone with hearty pleasers like: pesto roast chicken tray bake; satay tofu and coconut lime rice tray bake; sticky Asian fish with spiced rice; salmon tarator; lemony pepper berry spatchcock; cherry chocolate tray bake; or cranberry tart.
Plants that boost brain connections
PERSIAN christmas • Persian cuisine lends itself perfectly to entertaining the family for an Australian Christmas. Rice, meats, spices, melon and pomegranate all feature in an array of beautiful and delicious dishes. Here we offer meals with a Persian flavour that will delight your guests this Christmas, such as: saffron roast chicken with almonds and pomegranate glaze; cranberry and pistachio rice; shirazi salad; saffron sharbat; rice cookies; or saffron and rosewater donuts.
EDIBLE gifts • If your love language is food, try giving a gift of the edible variety. Not only is it more personal and sustainable, it can also be more cost effective.
Gnocchi that's good for your soul • GRAND ITALIAN
Pineapple • Pineapples originated in South America, probably in Brazil and Paraguay Europeans first encountered them on the Caribbean island of Guadeloupe when Christopher Columbus and his men were reportedly “astonished and delighted” by this delicious fruit. The pleasures of the pineapple had not been lost on South Americans up to that point, as is reflected in their name for it, ananas, which translates as “fragrant excellent fruit”. One impediment to enjoying pineapples is getting a good one, because they do not ripen once removed from the tree and for ease of transport, they are often picked a touch early. Choose a pineapple that is heavy and plump, free of bruises and strong smelling. There is not much that needs to be done to a pineapple when it comes to eating because a fresh, raw pineapple offers all that you need. If you do have some extra pineapple, however, you could also caramelise it in butter in a hot pan with a little brown sugar and some cardamom.
Sugarless PUDDINGS • Puddings of various descriptions are synonymous with Christmas but, unfortunately, they also tend to be synonymous with loads of sugar. To give your puddings a healthier slant this Christmas, try our tasty but sugarless desserts including: vegan chocolate pudding; pear sticky date pudding; fig, cherry and cacao pudding; tropical trifle chia puddings; and sugar-free marmalade puddings.
Pilaf • Pilaf originated in Persia and was spread from there through migration to the Middle East, Asia, Europe and the Americas. We tend to associate pilaf with rice, but it can also be based on wheat, lentils or vermicelli. Throughout the Middle East, pilaf is made with rice, dried...