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Coming Soon: Apples That Don't Rot?

YumSugar — Fri, 13 Nov 2009 04:00:03 -0800

Can you imagine leaving a piece of fruit in the crisper and being able to take a bite out of it after four months? That's the idea behind a new variety of apple that's being tweaked by researchers at Queensland Primary Industries. The RS103-130, as it's called, can stay fresh for at least 14 days without refrigeration, and keep in a refrigerator for four months.

Scientists are touting many benefits behind the fruit's longevity, which comes from incorporating a gene from a black-spot resistant apple. For one, the RS103-130 requires less fungicides; it would also need less cold storage, cutting down on energy costs.

As far as the most important factor - taste - is concerned, developers say the fruit is very sweet, and has come out on top in preliminary taste tests. Does the RS103-130 apple sound convenient, creepy, or both?

Sydney Promotes International Food Festival With Food Flags

YumSugar — Tue, 08 Sep 2009 11:45:40 -0700

The brand-new Sydney International Food Festival has garnered worldwide attention with an appetizing marketing campaign that showcases flags made out of food. The designs, created by Sydney advertising agency WHYBIN/ TBWA, pay homage to symbols of state by composing them out of various countries' most representative ingredients.

We've included a gallery below with more photographs. Which one is your top pick?

See if you can match all the foods and flags to the right countries when you keep reading.

Guess Who?

partysugar — Tue, 07 Jul 2009 16:15:11 -0700

Can you guess who gave a cooking demonstration last weekend at the Good Food and Wine Show in Australia?

Coming to America: Tim Tams

YumSugar — Wed, 12 Nov 2008 07:45:21 -0800

This month, Tim Tam, the number one cookie in Australia, will be hitting shelves in America. Arnott's Biscuits, the maker of the Australian hit cookie, is partnering with sister company Pepperidge Farm to stock Tim Tams in America for a limited time. "Pepperidge Farm is thrilled to introduce Tim Tam to American consumers. We're certain Americans will soon understand why this scrumptious cookie is all the rage in Australia," a spokesperson from Pepperidge Farm said in a statement.

All the rage indeed: Since its introduction down under in 1964, the chocolate-covered cookie, which is made of two chocolate biscuits and a chocolate cream filling, has been a bestseller. Roughly 35 million packs - 400 million biscuits - of Tim Tams are sold to Aussies every year.

Two Tim Tam flavors will be available at Target beginning this month: chocolate creme and caramel. The biscuits, which will supposedly only be available through March 2009, are being retailed for $3.99. Have you ever heard of or tried a Tim Tam cookie before? When they debut at Target, will you be picking up a package of the cookies?

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Festive Foods: Australian Traditional Christmas Pudding

YumSugar — Fri, 22 Dec 2006 13:20:46 -0800

Right now, while we're all bundled up and cozy, everyone south of the equator is shedding off layers and celebrating summer. In fact, Christmas Day in Australia can often reach temperatures near 100 degrees Fahrenheit.

So while we're inside stuffing ourselves to keep warm, our friends in Australia are headed to the beach, gathering around the Christmas Bush (a native plant with red flowering leaves) and snacking down on Christmas pudding. To make your own version of a traditional Australian Christmas pudding, read more

Australian Traditional Christmas Pudding

1/2 pound plain flour
1/2 pound breadcrumbs
1 pound butter
1 pound brown sugar
1 pound currants
1/2 pound raisins
1 pound sultanas
1/2 pound citron peel
9 eggs
1 pinch salt
1/2 cup brandy
1/4 pound almonds
1/2 teaspoon all spice
1/2 teaspoon baking soda

Cream butter and sugar. Add eggs, well beaten, also brandy. Stir in all fruit and chopped blanched almonds. Add breadcrumbs, flour, soda, and spices. Bake in greased pudding basin, leaving sufficient room for rising. (The pudding can also be poured onto a piece of calico and tied securely with string.) Steam for 6 hours.

This pudding can be made ahead of time, say two or three months if wished. This recipe makes two very large puddings; It is best divided into 3 portions. A half quantity takes 3 1/2 hours to cook. For heating pudding when required, boil slowly for 2-3 hours.

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During the Australian gold rush days, it was tradition to put a gold nugget into the mix. These days a small surprise (you choose!) can be put inside instead. Whoever finds it is supposed to be blessed with good luck. Just let your guests know before hand, so they don't bite down and break a tooth!

Gordon Ramsay to Bring Masterchef to America

YumSugar — Tue, 03 Nov 2009 10:15:19 -0800

Gordon Ramsay sure is busy. Besides joining Tony Bourdain on the animated series circuit, the reigning king of chef empires will play a key role in a new show, Masterchef, airing soon on Fox.

The Masterchef series was first a hit in the UK in 1990 and has recently garnered high ratings in Australia. It's being described as a culinary American Idol. The show goes on a "nationwide search for the best amateur chef in America." While Ramsay will coproduce and be on air, it's unclear what role he will play in the new show. Scheduling hasn't been announced. Precisely what America needs! Another amateur cooking competition.

Do you think the show will appeal to the mainstream? Or has the TV cooking space reached its saturation point?

Photos of Sydney International Food Festival Ads

YumSugar — Tue, 08 Sep 2009 10:03:28 -0700

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What's Cooking at Slashfood

YumSugar — Thu, 30 Jul 2009 04:30:13 -0700

We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:

Florida's beekeepers want a new law prohibiting blended honey products.
Quinoa adds texture - and protein - to ordinary breadcrumbs.
Denny's is sued for having too much sodium in its food.
Look to Washington and Australia for Rieslings that are of great value.
The search is on for the manliest restaurant in America.
Vermouth, when served in a French Kiss, is surprisingly seductive.

Paul McCartney and Friends Launch "Meat Free Mondays"

YumSugar — Mon, 15 Jun 2009 15:06:21 -0700

For those of you who haven't become recession flexitarians just yet, Sir Paul McCartney and friends want you to start somewhere. That's why today the Beatle and other celebs launched the UK version of "Meat Free Mondays," a campaign that already exists in the US and Australia to convince consumers to forgo meat one day a week. To check out which celebrities were in attendance, read more.

At the UK party, McCartney - along with fellow conservationists Stella McCartney, Yoko Ono, Kate Bosworth, Moby, and Kelly Osborne - walked the green carpet in London's St. James's Park to draw attention to climate change issues. There, the singer emphasized that going meatless even once a week means fewer greenhouse gas emissions from the world's livestock population. "I thought this was a great idea," McCartney told reporters. "To just reduce your meat intake maybe by one day a week and this would seriously benefit the planet . . . You've had too much over the weekend anyway and you're all running down to the gym to try and work it off, so just have a meat-free Monday."

With increased concern over greenhouse gases and more of a focus on affordable and healthy options, meatless eating has become a popular concept, even taking flight in the progressive town of Ghent, Belgium. Although I've already had a couple of meaty bites today, I'd consider implementing this beginning next week.

What about you: do you think you could go meatless one day a week?

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Say Cheese! Parmesan Fricos

partysugar — Thu, 11 Jun 2009 10:15:08 -0700

Parmesan cheese is quite possibly Italy's most popular cheese. The hard, dry cheese has clearly won its way into the hearts of America. It's made from skimmed (or partially skimmed) cow's milk and has a pale golden rind and light-straw interior. Although Parmesan is made in the US, Argentina, and Australia, for it to be authentically Italian it must be called Parmigiano-Reggiano. On average Parmesan is aged for two years. It has a granular texture that's sometimes characterized by crystals.

The flavor of Parmesan is salty, complex, and nutty. Parmesan is insanely versatile: it's obviously delicious in pasta, makes a wonderful addition to any cheese plate, is great shaved on salads or crisped on pizzas, and makes an exceptional frico. What exactly is a frico? Find out when you read more.

Frico, quite simply a crispy disk made of grated cheese, are native to Italy's Friuli region. Traditionally fricos consist of montasio cheese, but authentic Parmigiano-Reggiano is a nice substitute. Fricos can be used in salads, but paired with a glass of Prosecco, they make a light, luxurious appetizer.

Parmesan Fricos
Modified from Food & Wine

Ingredients

4 cups Parmigiano-Reggiano cheese, coarsely grated

Directions

Preheat the oven to 350°. In the corner of a large nonstick baking sheet, sprinkle 1/4 cup of the grated cheese in a 4-inch round. Repeat to make 3 more rounds on the baking sheet, leaving about 2 inches between the rounds.
Bake the frico in the oven for about 5 minutes, or until the cheese is slightly melted and golden brown. Let the frico cool on the sheet for 2 minutes to firm up.
Using a metal spatula, transfer the frico to a platter to cool completely; they’ll crisp as they cool. Repeat with the remaining cheese. Arrange the frico on a platter and serve.

Serves 8.

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