This week we were given a lot of cavolo nero (in season!!), curly kale in both green and ****wait for it**** purple (very rare), broccoli, swiss chard (with lovely sweet, red stalks so prized by celebrity chefs), applies and a selection [...]Continue Reading →
If gastronomy means the intuitive, intelligent and creative use of what raw materials are at one’s disposal, no matter how humble, then the art of eating well can be the prerogative of the poor as well as the well-heeled.
(Adapted quote from Derek Cooper, who used to edit the Good Food magazine in [...]Continue Reading →
FoodCycle combines young volunteers, surplus food and a free kitchen space to create nutritious meals and positive social change in the community.
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