Your Quick Guide For Buying And Storing Fresh Sage tastingtable.com/1315917/quick-…
Record crowds devoured Tasting Australia this year, with over 150 events across all 12 regions of #SouthAustralia, and more than 68,000 people joining us in Town Square over the last 10 days! We'll see you again next Autumn. Dates announced soon. bit.ly/3nyAc30
We sat down with Mandy Hall to talk Tasting Australia and her upcoming Town Square Kitchen Brunch - Alive, where's she'll be joined by Food Curator Emma McCaskill and Norweigan chef Heidi Bjerkan. Curious about the power of living ingredients? Discover: bit.ly/3YmktAI
Latest Edition of Safe Food Australia is now available on the FSANZ website: foodstandards.gov.au/publications/P…
Chocolate, peppermint and fudge... Could this recipe get more Christmas? Find the recipe + more edible gift ideas here: bit.ly/3uCbAGn
The rising cost of goods means increased menu prices are here to stay. theage.com.au/business/consu…
How far do you go when planning a dessert? Discover how pâtissier’s created elaborate treats in the 1800’s in The Royal English and Foreign Confectioner. #slsa #libraries #CookBooks #inspiration #foodies #TastingAustralia ow.ly/vmqY50J3uu3
Discover the origins of Hawaiian pizza, the invention of pepperoni pizza, and more in this @readersdigest piece. bit.ly/3CnPH0z
Freeze leftover sourdough starter by following these tips and use it to enhance the flavor of your #pizza dough. #ModernistPizza #ModernistBread bit.ly/32WsCS8
If you decide to freeze leftover sourdough, it'll perform well up to 2 weeks after freezing it, but even after that, you can still use it in combination with commercial yeast for a shortcut to levain #pizza. #ModernistPizza
To Gogh by the brilliant @FMigoya😍 #ModernistPizza
Using our Chicago deep-dish pizza dough from #ModernistPizza as a base, @FMigoya used vegetables commonly used in ratatouille, sliced thinly but lengthwise, to recreate the iconic imagery of Vincent Van Goh's The Starry Night.
Australian food and beverage suppliers - gain crucial market insights into the UK market on October 19. fial.com.au/building-capab… @AustradeUK
The Vrimp: New faux shrimp food product from Nestle
ICYMI: The vegan shrimp, called ‘Vrimp’, is a plant-based substitute for shrimp and it closely mirrors the taste and nutrition of the original, as Nestle launches new products to extend its range in the fast-growing vegan market reut.rs/3oEMMvs
It's Allergy Awareness Week! For information and resources on how to: ✔️prepare ✔️avoid ✔️and respond to allergic and anaphylactic reactions, see the Allergen Portal on the FSANZ website: ow.ly/Ap3Y50EVhki #allergyaware
Planets, meteorites, and even special drinks for outer space, today we remember the four-handed work of Bart de Gans and the recently deceased Maurits Van der Vooren for So Good magazine. sogoodmagazine.com/pastry-blog/pa…
The Chocolate cake with orange recipe by Enric Monzonis Padilla is last week's most popular content. Don't miss the recipe! sogoodmagazine.com/pastry-recipes…
Our correspondent Santiago Corral has talked with Adrien Bozzolo, Executive Pastry Chef of @MO_PARIS, about his participation in “Qui Sera Le Grand prochain Grand Patissier”, his criteria when creating a dessert... Check out the interview! sogoodmagazine.com/pastry-blog/fr…
The 100% hazelnut tartlet recipe by Marta Martin and Lluc Crusellas is last week's most popular content. Don't miss it! sogoodmagazine.com/pastry-recipes…
Did we say we love #apple treats? Of course we could not resist to organize its own tag archive 🍏🍎➡️ sogoodmagazine.com/tag/apple
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