Food

Fresh rolled + fermented porridge

August

The Slowpoke: FRESH ROLLED + FERMENTED PORRIDGE // Photo by Lentil Purbrick With just enough of winter left hanging around to still enjoy the nourishment of a warm bowl of porridge, Lentil and Matt from Grown and Gathered are sharing their ultimate recipe. And it all starts with milling those oats from scratch. 
Fresh rolled + fermented porridge
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Spicy winter tea

July

The Slowpoke: SPICY WINTER TEA // Photo: Jess Kneebone When the days are cool and the nights are long, a heart-warming tea can lift the spirits. In search of this, we caught up with Kate Jones from The Vegan Teahouse to discover a tea recipe that’s fit for the season. Packed full of flavour, loaded with health benefits and designed to invigorate, this spicy winter tea is perfect for chilly days and long nights. Plus, it’s easy to whip up at home with ingredients you may already
Spicy winter tea
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Candied orange peel

June

The Slowpoke: CANDIED ORANGE PEEL / Photo by Jess Kneebone With citrus season upon us, turn your leftover rind into sweet morsels with a simple candied peel recipe. Citrus rind is packed full of flavour, and often used in both savoury and sweet dishes. However the juice of the fruit often trumps the zesty nature of the peel, and you’ll see the rind go to waste.
Candied orange peel
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Olive oil with Maggie Beer

June

The Slowpoke: GUIDE TO OLIVE OIL A bottle of olive oil is an essential in many a kitchen. With Australia’s olive harvest season well underway, this year’s fresh oils are on their way too. And given there’s a world of difference between a good (and local) olive oil and a bad one, queen of all things Aussie produce, Maggie Beer is here to teach us how to choose, care for and use olive oil.
Olive oil with Maggie Beer
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Lentil + quinoa pilaf

June

The Slowpoke: LENTIL QUINOA PILAF Whether it’s raining, freezing or you’re still blessed with the sun this weekend, wherever you are in this diverse country of ours, this simple and healthy – and so darn delicious – recipe is just about all you need. It’s another beauty from Chrissy Freer’s new book on the power of legumes, Superlegumes.
Lentil + quinoa pilaf
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