Native cooking is making a comeback (Independent)

Native cooking is making a comeback (Independent)
Over the past year I've been travelling around the country, checking out regional food and producers. One of the pleasures is that it confirms how native cooking is making a comeback. Good eating starts with the produce, and at last the people who still make traditional delicacies, or have started making unusual ones, are getting full credit. More and more restaurants are putting producers' names

RECIPES: Slow-cooker fan dishes up healthy meals (Lexington Herald-Leader)
It takes only 10 minutes in the morning to have a healthful meal at 6 p.m. Slow cooking continues to grow in popularity as cooks search for ways to provide easy, nutritious meals for their families. Judith Finlayson's fourth slow-cooker cookbook, The Healthy Slow Cooker (Robert Rose, $22.95) emphasizes healthful servings of fruits, vegetables and whole grains.

Passion for pavs (The Age)
With Australia Day upon us, Nikki Fisher reveals the secrets behind our favourite dessert. -