Get some pork on your fork with this tasty Asian-inspired dish from our new Diabetes recipe book.
We’re big on maintaining a healthy lifestyle and a nutritionally balanced diet. The CSIRO Total Wellbeing Diet lets you do this with a little pizzazz. It’s nutritious, delicious, high in protein and facilitates sustainable weight loss. Our latest book, Recipes on a Budget, shows how you can eat well without breaking the bank or compromising on quality or nutrition. It’s packed with more than 135 new recipes that use inexpensive cuts of meats, use leftovers in clever ways and show how to make your own dips, spice mixes and dressings.
Here’s a sneak peek that’s perfect for winter.
Give yourself a vitamin boost with the goodness of mushrooms. Mushies certainly punch above their weight, packed with essential nutrients and naturally low in fat and salt. We’re dialing up their vitamin D content for an extra boost.
Enjoy in moderation this weekend.
It’s super easy, super quick and gets the nod of approval from our scientists since we’ve taken it straight out of our Total Wellbeing Diet: Fast and Fresh Recipes book.
Are you riding the GI roller coaster?
It’s time for heart-shaped chocolates, red roses and declarations of a lifetime of love. It’s all very… nice. But spare a thought for your guts. Yes, people, YOUR GUTS. Isn’t it time you showed them a little bit of love?
Are the friends and family gathering? We think we’ve got a pretty great roast lamb recipe for you from our Total Wellbeing series.
Show some love to your arteries…
An easy and healthy treat for the little ones.
For your summertime delectation..
Before we officially shut shop for a few weeks, we wanted to share some festive food science with you.
What better topic to cover four days before Christmas than the art of cooking and storing your turkey?
We were going to write something about flying reindeer, but that got too long.
So, onto the humble turkey- the centrepiece of most dinner tables at Christmas.
If you’re buying it frozen to cook at home, defrost it in the fridge for two days- longer if it’s a big bird. Store it (and other raw meat) at the bottom of your fridge, and cooked meat and other ready to eat foods at the top so that any germs that drip off the raw meat don’t contaminate other foods. Fruit and veggies in the bottom crisper should be protected from any drips.
The good old home fridge can get pretty full at Christmas time, so leave it for the ‘important’ food and put stuff like drinks in the old fridge in the shed or on ice in an esky.
Keep a thermometer in your fridge – you want it to be around 5⁰C to keep foods safe for as long as possible.
To cook a turkey, just follow the instructions on the pack or from your butcher. It’s really important to cook poultry properly (unlike a steak, say) as undercooked meat can cause food poisoning. It is OK to cook meat from frozen, but will probably take twice as long to cook.
Stick a cake skewer – or better still, a meat thermometer – in between the thigh and the body (don’t go as far as the bone). If the juices run clear, not pink, and it’s reached 74⁰C, then it’s cooked.
Keep your turkey hot before dinner begins (60°C or above) to keep bacteria at bay. Cover with foil to keep moist. Grab your cranberry sauce and enjoy!
Don’t leave food out for more than an hour or two, especially in warm weather, so put leftovers (cut into smaller pieces) in the fridge as soon as you can.
Turkey will keep for around three days in the fridge and we love it on fresh bread with apple and watercress, or brie and beetroot.
Wishing you all a wonderful Christmas. May it be full of good food, laughter… and flying reindeer.