Traditionally, pesto is made with a mortar and pestle; apparently the basil and garlic release more flavour which then is better able to infuse through the olive oil. The Italians tend to know best with these things and I can definitely see the merit in engaging in the process, not only for the enhanced flavour but also to connect with the food and really tap into that first phase of digestion by enjoying the smells and the creative, physical process. Refresh your memory he

I'm 'that person' that genuinely loves a salad. I probably wouldn't go so far as to say that my heart races at the sight of a plate of ice berg lettuce and cherry tomatoes though; I'm talking about salads that can stand up as meals (mealads? sameals?). Salads that are packed to the brim with flavour, freshness and COLOUR! Salads that are satisfying and don't leave you looking for a piece of peanut butter toast after dinner, or to the 'hidden', open bag of corn chips in the

My mum is an amazing cook and I was incredibly lucky to grow up in a house where the meals were fresh, healthy and full of love. But I have a secret: I longed for the nights when she would announce that we were having tinned tomato soup for dinner. It was usually winter, a cold Sunday night and everyone was tired. It was my favourite and she always made it just right - not just pouring it into the pot but adding a bit of milk and stirring it tenderly until it was time to fi

Even though I live in Melbourne and it can be beanie weather in December, I relish the onset of Autumn as it means that it's officially Soup Season! I love a good soup and this is one of the best. I was given the original recipe by a friend and because it featured chicken it took me a loooong time to get around to making it (I'm personally not a big fan of meat in soup). Too long, in fact. Especially when I read through to end of the recipe where it said 'to create a vegeta