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"6 degrees of Preparation"
I never understood the value of a pomegranate until I lived in Turkey. To be entirely honest, I’m not sure I really knew what a pomegranate was. I knew that it made good juice and thats about it. As it turns out, the absence of pomegranate in one form or another on a Turkish [...]
GOAT BISTEEYA (Morocco) Many people said this was a standout dish, a mix of sweet and sour; the filo pastry layered with almonds contrasts a sweet crunch with the spicy goat mince stuffing. The dusting of icing sugar is typical of minced pastries in the middle east and I remember vividly the sugary lamb borek [...]
The heat is on! 24hrs to go and our chili dishes are in their simmering, chopping and marinating stages. We thought the best appetizer to this event would be the menu. That way you can get an idea of what is in store or what you’re missing! We’ve also outlined what chili types Chef, [...]
There is something very special about a spice that needs commitment. Just like a growing relationship the fiery ingredient needs a slow and steady introduction and time to be tested and developed to reach its full potential. Friend or lover, rarely are we sold instantly on a relationship. In fact when we dive in too [...]
When Harris Farm decides cashing in on Christmas is over- you know you’re onto a good thing. $6.99 for a box of 19 massive eggplant tells me one thing, Christmas has no time for the spongy, oil soaking vegetable. Well how wrong father Christmas was when compiling his lavish menu, because as far as I’m concerned [...]
Who is the Food Anthropologist?
Sally Ayhan is a freelance writer and presenter based in Sydney.
She is foraging for stories behind the food we eat and the culinary choices we make. Quirky food experiences, eating trends and sustainable food practices are just a few of the things she writes about on this here blog. So, go ahead, have a play and a feel, get comfy and if you're gagging for the first read, subscribe below for the latest updates.
