Author: Joanna O'Sullivan

Are you one of the many people who have only ever eaten the type of artichoke heart you buy in a jar or see on an antipasto platter? Perhaps you’re a tiny bit scared of artichokes? Love the taste but wouldn’t know where to start when it comes to prepping and cooking them?

We’re here to rescue you from this fate. In fact, we’re challenging you to get to your local green grocer, pick up some fine specimens and cook up this stuffed artichoke hearts recipe. Artichokes do look a little freaky as far as vegetables go but they’re actually very easy to cook and this dish is so delicious that we know you’ll be so proud you made it yourself!

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Simple, tasty, healthy!

The humble green pea is rather under-rated as a vegetable but this is truly unfair, as peas are impressively high in fibre and protein, rich in powerful antioxidants, all while being low in calories.

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Winter’s coming and it’s the time for some scrumptious and intensely satisfying comfort food. Here’s the perfect, restaurant-quality red wine and mushroom sauce you can whip up to enjoy alone or to impress guests at your next dinner party. As with all our recipes, it’s easy and impossible to stuff up!

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Today, Anzac biscuits are manufactured commercially and widely available. But we think it’s a shame to buy them when you can so easily create your own superior home-baked version.

There’s nothing like the aroma of baked oats and golden syrup, mmmm… deee…licious!

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We’ve all heard about hyperactive kids on red cordial but is this just hyperbole? What are the dangers (if any) of food additives to adults and children alike, and should you be worried about consuming them?

The answer is yes, you ought to be concerned, especially if you eat a lot of processed food, which is where a large number of food additives tend to lurk.

What’s alarming though is that additives are now used in healthy foods such as bread, butter, yoghurt, juice and muesli bars; foods that in past decades were additive-free.

According to the Food Intolerance Network, Australia most consumers underestimate how many additives they eat and nor do they know which foods contain the nasties. The average consumer eats a staggering 20 additives per day!

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The latest buzz in the health world is around “plant-based eating”, with celebrities and sports stars adopting this eating style in droves. Not just popular in Hollywood, this growing global movement to eat more foods derived from plants and fewer foods from animals is attracting many Aussie fans too. Its popularity comes down to its simplicity and the many health improvements associated with eating plants.

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The practice of freezing food dates back to 3,000BC when ancient Chinese populations used ice to store provisions. Freezing technology has come a long way since then! Today, the freezer is an integral appliance in our homes, used daily for storing and food preservation.

There are certainly many benefits to eating fresh food but here we’re going to highlight some very cool reasons why frozen may actually be a better option.

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Seriously easy twist on Pavlova

If you are a bit over ‘The Christmas Pav’ then try this simple yet five-star recipe. It’s a hit with the team here at Gourmet Dinner Service, a special treat that Janel whips up for all our staff birthdays. And now we’ve twisted her arm to share her secret recipe with you!

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It’s mango season, so they’re in plentiful supply right now and the price is right. So get along to your local green grocer and buy a whole tray!

This mango salsa is easy to make and the perfect taste of Summer. It’s an all-rounder that works equally well with Asian or Mexican flavours; stands alone as a dipping condiment with toasted flatbreads or corn chips. Plus is a delicious topper to seafoods and BBQ’d meats too.  So fresh, tangy and versatile!

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