The Conscientious Cook | Public figure
The Conscientious Cook
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25.01.2022 I dont propose to be any expert on anything certainly not Japanese food. However, Ive eaten a lot of it! So it did bring me great pleasure to teach a class focusing on Japanese food with my #redfern #redlink group this week. Most of the class had never eaten any Japanese food before. However, the one woman who had eaten Japanese, requested she wanted to learn to make udon noodle soup. The others were keen to learn more about sushi and try something new. Where to start wi...th a cuisine as diverse and rich as Japanese food??? Its winter, so I taught them about dashi and made this simple udon soup with a fresh dashi stock. We also all had a turn of rolling sushi rolls... no raw fish was used but they had a great time! We learnt about yakitori and discussed that every culture in the world has meat on sticks. They even all tried miso for the first time!! Now the class cant wait to go out to a Japanese restaurant when they can! Success for me as Ive opened up a new world of flavours! This group lives in public housing towers. Given the Melbourne tower lockdown, its more important than ever that vulnerable groups feel like they can be part of a community that cares. Its only in strength of community that well get through these tough times! If you had to pick one dish from the plethora of Japanese cuisine... what would you want to know more about? . . . . #communitylove #cookingclass #learningnewskills #togetherisbetter #japanesefood See more
25.01.2022 Coming soon! An amazing persimmon, lime and black pepper shrub! These persimmons are some of the best quality and sweetest Ive tasted! Special thanks to @sift_produce for always choosing the best! Theres quite a few new products coming soon to my range so follow the link in my bio and sign up to my newsletter to be in the know because these wont last long and stocks are limited. Think yuzu and think Japan because I was so excited by the fresh yuzu sourced from @foodby...fiat that its gone into THREE different products!! I think creating new products and having fun with all my ferments is the best part of my day! This was the easy part... the hardest part right now is getting a new bottle supplier as mine went under during covid19! . . #shrubs #newproducts #artisanfood #smallbatchproduction #fermentation #fermentedfoods #autumnharvest #thankfulforfarmers #shoplocal #buylocal #supportsmallbusiness #foodangie #smallbusiness
24.01.2022 My yuzu kosho is now ready, packed and first orders sent! This one is spicy!! Made with yuzu and chillies from @foodbyfiat farms. The tiniest bit goes a long way! I used some last night in a salad dressing for a potato and hot smoked salmon salad and it was delicious! What are some of your uses for kosho? ...I know this would certainly liven up a miso soup! ... . . . #newproduct #yuzu #japanesecondiments #locallymade #smallbatch #supportsmallbusiness See more
24.01.2022 Scones. Or biscuits... if youre American! These were chive and gruyere! Delicious with creme fraiche and homemade chutney. Finally used the buttermilk I had! Baking might be the current pastime but these just remind me of my grandma. She loved to make savoury scones. Miss her greatly! #scones #isobaking #snacks
24.01.2022 My zoom class yesterday was an interesting one. We kept with the cultural cooking we had been doing pre-corona and it was a French food class this week. We chose to make a quiche Lorraine, fresh custard and this tarte tatin. Simple yet conquering these basics opens a world of new dishes to their lives. Also, complicated- working with eggs, caramel- these are tricky techniques. Forget the fact no one had a dish to make the tart in! At one moment we were separating eggs and I... said the yolks go in one bowl and the whites in a different one and one of my students asked the yolks are the oranges ones right? ...and all of a sudden I was taken back to my very first class teaching where one girl didnt know which was the carrot or the potato.... I felt embarrassed by my choices but also equally amazed and impressed that this current group was willing to make these complicated French dishes in their own homes, over video link and actually mastered them! Its easy to forget so many of us live in this food bubble where, yer sure- Ill make sourdough bread attitude exists. We cant live better as a society and eat better as a community if we leave behind the most vulnerable. I wont dumb down the class and will always strive to teach these sorts of aspirational dishes because its fun to push ourselves and its nice for my group to eat seemingly fancy restaurant food! We should aim to eat as healthy as possible yes, but also, we need to feel spoiled as well- especially in these crappy locked up times. #cookingclass #newskills #communitycooking #twogoodteach See more
23.01.2022 New product coming this week! Inspired by the freshly picked tamarillo from @foodbyfiat and the salsas I had while in Peru and Ecuador! This salsa is sweet, sour & tangy! If youre unfamiliar with tamarillo this salsa sort of reminds me of guava with umami from the lacto-ferment! This product is strictly limited as I only made a super small batch but it will be available from this week! Join my newsletter (link in bio) to get the news in your inbox when to grab a bottle. I...m pretty excited by this one! Hope you will be too! . . . . . . #smalllocalbusiness #artisanfood #smallbatch #eatlocal #fermentedhotsauce #fermentedfoods #condiments #deliciousness See more
23.01.2022 Do you know what these are? Something exciting is coming to my shop soon! Winter is the time for citrus and its exciting to work with unique varieties. All that vitamin C when we need it most, nature always provides! Im currently on the look out for large amounts of Buddha hands if anyone grows any in NSW? These little beauties here by @fiatmalaniyom will be in two new products coming at you this week!! Plus Ill have a one off pick up location for local Sydney order...s! So if you wanted to buy but didnt like paying for postage... fret not! See me in person soon! Subscribe to my newsletter to find out more! Link in bio! . . . . #smallbusiness #artisanfood #smallbatch #angiesfood #eatlocalgrown #seasonalproduce #fermentedfoods #condiments See more
21.01.2022 This is one of the shrubs currently available on my site. Its very refreshing and made from the best quality apples from early in the season. Sourced from @sift_produce the rhubarb also from the delightful Georgie. I also threw in some Geraldton wax I was given. Not sure you can taste it but it certainly rounded out a little citrus note in the apples. Link in my bio to purchase. Im very proud that my products are small batch made using produce direct from farms. I think wh...at this crisis has taught us is that no matter what, we all need to eat. So we should have gratitude and admiration for those that grow our food. I hope my products capture that harvest and prolong the deliciousness much much longer so we can enjoy in the next season and the season after that. So let me thank @sift_produce #mussetfamilyfarm @foodbyfiat @living.earth.farm @lirahvinegar because without them, the products wouldnt exist. ...now Im off to find a winter veg to make a fermented condiment out of, as Im selling out quick of all my tomato/chilli based ones!!! Ideas welcome! #thankfulforfarmers #smallbatch #wildlyfermentatious #foodangie #angiesfood #shrubs #drinkingvinegar #artisanmade #fermentedfoods #newproducts See more
20.01.2022 Ok so this terrible photo that seems quite unappealing... was actually very very delicious! Shio Koji marinated pork katsu with a panko and wasabi sesame crumb. Koji is magic! It makes all the best things. ...think soy sauce, miso, sake! I marinated this in shio koji and ginger for around 30 hours. The results were sweet umami deliciousness! Inspired by all the online discussions around koji at the moment and I hope Ill have time try to some new ideas out soon. In the meantime... youll find me in the corner reading the new #kojialchemy book. #culturesforlife #koji #pork #fermentation
19.01.2022 Homemade pasta is the best! This one was Jerusalem artichoke pure cappellacci. Easiest fold with my limited skill! Then served with home smoked mackerel sauce with dill and capers. Wish it took a better a picture but lets call it #uglydelicious Wok smoking mackerel fillets is has become my favorite way to eat this oily fish. Not as scary as it sounds- 1. Line a wok with foil 2. Mix around 1/2 cup smoking mixture together - i use tea (in this case I used @loreaustralia nat...ive grass tea) with some salt and sugar and a little dried oregano. 2. Top with a rack and place fish on top and then cover the whole thing with foil. 3 smoke on the stove for 10-15 mins. 4. Place foil in recycling bin when done. ...this dinner only took me 40 mins to make. I did have the pasta ready to go however which helped. But these little dumpling of artichoke pure are sooooo addictive! . . . . . #pastalover #homecooking #midweekmeal See more
19.01.2022 Wafu pasta. A fusion dish that just is delicious! Japanese mentaiko, this ones from the delicious @raitanoda with butter, soy, nori and shiso. Not much else is needed. A delicious quick midweek meal! #fusioncookingisntadirtyword #homecooked #eatwell
18.01.2022 Apologies if your order of Angies Food products has been a bit delayed over the past week or so. Ive been a bit busy welcoming this little nugget of joy into our lives. Im concentrating on eating real foods, getting sleep (ha!) and cuddling. New products will be out before xmas but for now... enjoy the spring weather and the smell of Jasmine blossoms. . . .... . . . #newfamilymember #takingabreak #springhassprung See more
18.01.2022 Another epic sandwich day. This time roasted broccoli, @lpsqualitymeats pigs head sausage, pickles, salad, mustard & mayo. I did cut this one in half to fit in my mouth. #sandwichtower #isolationcreation
17.01.2022 Check out @condiment.al website and blog page for a new recipe by me, featuring the very special Fermented Lemonade Mustard I made for his primavera box. This is strictly limited and available no where else. Its a bit like a kosho, a bit like sour bitter preserved lemon, a bit like a curried mustard. The fruit was sourced from muscat family farm in the Lower Hawkesbury. Lemonades are a sweet lemon in case youve never tried them- theyre delicious! If youre lucky enough... to snap up a primavera box there are other locally made delicious condiments in there too!!! . . . . . . #shoplocal #smallbatch #condiments #fermentedfoods #collaboration #communitylove See more
17.01.2022 Homemade pasta is the best! This one was Jerusalem artichoke purée cappellacci. Easiest fold with my limited skill! Then served with home smoked mackerel sauce with dill and capers. Wish it took a better a picture but lets call it #uglydelicious Wok smoking mackerel fillets is has become my favorite way to eat this oily fish. Not as scary as it sounds- 1. Line a wok with foil 2. Mix around 1/2 cup smoking mixture together - i use tea (in this case I used @loreaustralia nat...ive grass tea) with some salt and sugar and a little dried oregano. 2. Top with a rack and place fish on top and then cover the whole thing with foil. 3 smoke on the stove for 10-15 mins. 4. Place foil in recycling bin when done. ...this dinner only took me 40 mins to make. I did have the pasta ready to go however which helped. But these little dumpling of artichoke purée are sooooo addictive! . . . . . #pastalover #homecooking #midweekmeal See more
16.01.2022 Oh the short but sweet watermelon radish season! This salad was just three ingredients! Radishes and blood oranges from the brilliant @sift_produce with burradoc feta. Drizzle of new season olive oil and it brought freshness and light into the cold dark night. Thank you to the producers! #aussieartisanweek . . .... . #youdomakefriendswithsalad #simplefood #lockdownlife See more
15.01.2022 New Products - Yuzu Shrub & Yuzu Furikake! Read my newsletter to read all about my new range of yuzu products!
15.01.2022 A really delicious healthy quick dinner courtesy of @sift_produce box! Watercress, fennel, shiso, potato salad with the most deluxe white anchovies from @fishbutchery I cant call this quarantine cooking anymore! #youcanmakefriendswithsalad #saladlover #homemade
14.01.2022 Sweet jacket potato filled with beef chilli, guacamole, sour cream and a little tomato salad. This little dish was SO GOOD topped with my charred poblano salsa! My other half topped his with the peach and red chilli sauce. But I think the smokiness of the poblanos was the perfect combo!! There are the last couple of the bottles left to purchase on my website (link in bio). When these run out, these will be the very last of the products made with produce from @living.ea...rth.farm who have now moved to Canada. Seems strange to spruik produce harvested in January... but as is the nature with fermentation and preservation- you get to enjoy the seasons for many months after! I for one will be sad when this product runs out... But the fleeting nature of seasons and food means theres something equally delicious around the corner! . . . . . #smallbatch #artisanmade #condiments #fermentations #locallymade #seasonalfood See more
14.01.2022 An exciting new product is coming! But not to my shop... but a special collaboration I did with @condiment.al This fermented lemonade mustard is equal parts bitter & salty preserved lemon peel with curried mustard sort of vibe. Going out in spring boxes soon! As with all my products, Illustration by @appletreegraphicdesign ... . . . . . . . #newproduct #collab #communityovercompetition #fermentedfoods #artisanproducts #smallbatchmade See more
14.01.2022 New blog post by guest contributor up now on my site #linkinbio This one comes at you from @zozhou She lists all the serving ideas for her favorite products! I especially like the idea of mixing the fermented tamarillo salsa through smashed white beans on toast! Thanks Zo for your article and ideas! ... . . . . . . #blogpostalert #servingideas #smallbusiness #aussieartisan #locallymade #smallbatches #communitylove See more
13.01.2022 What to do with furikake? Try this! Soba noodles, cucumber, cabbage, spring onion, avocado, chicken, creamy sesame dressing, shiso vinegar and a healthy sprinkle of furikake! ...Shameless product plug- it was really good with my bonito one!!! I used the last bit of a delicious hainan chicken from Sunday night a #sommerladchicken from @featherandboneprovidore never disappoints! I have one jar of my vegan furikake left on my website! Link in bio. A quick #homemade noodle bow...l for lunch is just what this day called for! . . . #noodlesalad #furikake #artisanfood #smallbatch #localproducers #supportsmallbusiness #eatwelllivewell See more
12.01.2022 A humble prawn curry. Twice a week I cook with the young kids from @idknowyourself We make some impressive food! Just because theyre young and live in care doesnt mean theyre not worthy of the best homemade meals! Last week we made ricotta gnocchi from scratch with two sauces. This week, this southern-Indian style prawn curry. They loved this curry, most going back for seconds! Its a quick one pot meal that can be adapted for different ingredients. We learnt that curry i...s such a diverse term, it basically just means sauce. I love these classes because they remind me that food can change lives. Food can bring us together and make us one community. Its the best part of my week. . . . #alwayswasalwayswillbe #cookingteacher #foodforchange #lifeskills #curry See more
12.01.2022 This little piece of kombu seaweed was so utterly delicious- I hardly have words! Sad that it potentially is the very last of it to exist in Aus after the sad passing of Paul from #table181. Thanks to @twoprovidores I was able to get the last bag and it has gone into a super exciting new product about to be launched on my website. Yuzu furikake! There will be a vegan friendly version as well as a bonito laden one too because... well why not? The yuzu for this furikake comes... from another upcoming product- yuzu shrub. I couldnt bare to throw out the pulp so I dehydrated it and ground to a powder and added to the furikake. Yuzu so delicious sourced from nsw farm @foodbyfiat . It will include 3 different seaweeds- another delicious one from Korea -Gamtae with its beautifully matted sheets and Australian wakame. As well as 3 different sesame seeds! If all of this makes you excited then jump on my website (link in bio) and join my newsletter and Ill let you know when its available to purchase! @justasitsounds wont worry if I dont sell any because I think he just wants to eat it all himself! #newproduct #localproduce #furikake #artisanproducts #smallbatchmade #shrubs #angiesfood See more
10.01.2022 My Brand New Website and Online Shop! - https://mailchi.mp/aaf/my-brand-new-website-and-online-shop
10.01.2022 A super fast dinner! @fishbutchery XO sauce gnocchi. I felt like going out so badly so this reminded me of the delicious one that @cafepaci does but a lot less refined! It was quick because I had made too much gnocchi a few weeks back and so had a bag in the freezer. I added peas because theyre instant. Having such an amazing XO sauce just hanging in the fridge helped immensely! #dinnerinahurry #quarantinecooking #whenmyfullfreezersavestheday #gnocchi #seafoodlover
10.01.2022 Wow. Im so honored and so overwhelmed by the amazing response to my products going live online this week! Ive been busy busy packing and taping and I never thought Id be here sending this many orders out just in my first week alone. nothing breaks or explodes in transit! With boxes going as far as Tasmania and WA! I know I have @leetranlam and @gourmettraveller to thank for this amazing response!! But I hope the quality keeps people coming back again! If you receive a b...ox from me this week- tell me what you think? I always love feedback! I thought this would be the worst time to launch a business but with everyone at home, thinking about their health... maybe now is the time for fermented condiments in your fridge? Im giddy with excitement that I finally took the leap and stopped doubting myself. Thank you to all my fans and supporters!! #newbusiness #wildlyfermentatious #foodangie #proudestmoment See more
09.01.2022 New winter fermented goodies to enjoy now! - https://mailchi.mp//new-winter-fermented-goodies-to-enjoy-
09.01.2022 My newest product - my fermented beetroot and apple relish is a special one for many reasons. 1. I was able to use beetroot from Muscat Farms that would have been dug back into the ground because of damage during the floods meaning they couldnt sell them at the markets. 2. Because it reminds me of my grandmother. Who never fermented anything but who made the most amazing jellied beetroot dip which this is an ode to. 3. It is seriously good. Both in the mouth and for the... gut. Fermented beets, garlic and local apples. All brought together with delicious @lirahvinegar balsamic. It goes on sandwiches, with grilled meat, mixed into yoghurt for a dip, or just smothered in a plate and topped with salad. This relish is for winter. Visit my website- AngiesFood.com.au to get your supply! Im super proud of this one! . . . . Photo courtesy of @foodism360 #fermentedfoods #fermentedcondiments #smallbusiness #eatlocal #smallbatchmade #beetroots #fermentedveggies See more
07.01.2022 Quickly selling out of my Yuzu furikake! Special thanks to @leetranlam as a passionate supporter! I found a use for my cute yuzu bowls I bought in Japan! Jump on the link in my bio to secure your supply! This is a blatant sales pitch before I run out! Yuzu sources from @foodbyfiat and the last of some of the most amazing seaweeds from @table181 ... Plus if you were a fan of @living.earth.farm than this has the last of their togarashi chillies too! Support your local business and producers. It means the world to them/me but also makes this crazy world of for the love of it worth it! #artisanfood #smallbusiness #newproduct #localbusiness #furikake See more
07.01.2022 Testing out winter salad wallpaper ideas... not really but this one would work on a feature wall! This salad is inspired by my recipe in the @twogoodco cookbook - roast brussel sprout, speck and almond salad. Ive been lucky enough to secure produce boxes from a @carriageworksfarmersmarket producer- muscat family farms. A producer I use a lot for my products but also just an all round nice guy and new father! A big bag of brussel sprouts in this weeks box just had to be... crispy roasted! . . #nofilterneeded #knowyourfarmerknowyourfood #wintersalad #youdomakefriendswithsalad #eatlocal #twogoodcookbook See more
07.01.2022 This mix is quite exciting. Its a whole new type of product... sort of. I describe it as a Mediterranean furikake or my Bergamot Sprinkle. Its a zesty, herbaceous, umami topper to sprinkle on... whatever! With seaweed, sesame, fermented bergamot, dried chilli, anise myrtle and lots of other things its good on roasted veggies or risotto or eggs or grilled meat or avo on toast.... sort of dukkah meets furikake. New product to my website! Among others! Link in my bio or or...der. Which excitingly, if youre in Sydney you can order online and pick up from the next @carriageworksfarmersmarket . . . . #smallbatch #eatlocal #buylocal #fermentedfoods #condimentsforlife #artisanfoods #furikake See more
07.01.2022 This little slice of heaven will be ours soon. I Cant believe it! Im equal parts terrified and excited. Will take any tips, helping hands or just visitors willing to transform our little dream. A place to grow food, share food and learn more about being self sufficient! Its a long while off still but by putting our crazy dream out there, well hold ourselves through this through to completion! Anyone willing to hold my metaphorical hands through one of the biggest decis...ions of my life will be welcomed with open arms! The 2nd photo is the swimming hole/river/creek nearby for summer swims! . . . #permaculture #dreamlifeisreallife #changeiscoming #lifedecisions #littlefarmthatwillbe @ Kangaroo Valley, New South Wales See more
05.01.2022 https://www.sbs.com.au//sprinkle-furikake-make-everything-
03.01.2022 Im trying to set up a new food business. The rules say that one should never make political divisive posts when trying to grow a food business. I mean... what has reconciliation have to do with food? But this week Ive watched multiple Australians mention the terrible murder of an innocent black man at the hands of American cops. As horrific as it is, it happens to our First Nations all the time! We dont riot in the streets! When they speak about the disparity in America o...f those suffering worst from covid19 it is actually their First Nations people! Meanwhile in Australia were in the middle of a week that is supposed to help us connect as a country. We can look to America as much as we want but we have plenty of our own problems that need addressing here first! Our indigenous kids are 4 times more likely to be put into state care- STILL!! Theyre more likely to suffer a number of diseases brought to their beautiful land by white people. To reconcile the past we must come to terms with the way we - the immigrants to this land benefit from the suffering of our First Nations people. None of us can undo what has been done and there is never a clear way forward but instead of looking to the disaster that is America, lets look to our own country and ask- how can we do better? What difference can we each make in a small way to connect to a past and grow our nation, together forward? Coming back to food- maybe its honoring our native produce? Maybe its looking to culture and understanding how our indigenous people did a much better job of looking after this land? I dont know but Im sure as hell going to try something! #rantoverfornow #alwayswasalwayswillbe #reconciliationweek #knowyourprivilege #inthistogether See more
02.01.2022 Winter Citrus Joy, a new kind of Furikake AND a pick up location for Sydney! - https://mailchi.mp//winter-citrus-joy-a-new-kind-of-furika
02.01.2022 Its so important to support your local artisan! Not just food, despite this being the key to our hearts but all of our community making things with their hands, driven by passion and love and the desire to simply know and do more. Supporting your local artisan builds our community, strengthens us in times of need and makes us feel like we got this. Its in the bread we eat, the beer/milk we drink, the plate we eat off and the nourishment we receive from supporting a pers...on not a corporation. As a micro artisan myself, I cant tell you how much it means when someone likes my product or tells a friend! Plus Im always giddy with excitement when I find something new to taste and love that is hand made! So share with your friends/community someone or something local youve loved... I guarantee it will make their day and will ensure that person will keep making their product for years to come! . #togetherisbetter #aussieartisanweek #knowyourproducer #eatlocal #buylocal #supportsmallbusiness See more
01.01.2022 Wondering what to do with my Bergamot Sprinkle? Well I made this simple pumpkin risotto and it was a match made in heaven! So much so I actually popped the recipe on my website- on my blog page! #linkinbio I made arancini with the leftover risotto and mixed the sprinkle into panko crumbs and that also worked very well! LAST CHANCE - make sure you order by Friday midday for pick up Saturday at @carriageworksfarmersmarket Ill actually be in the building next to the markets ...- at Two Good HQ so if the line to get in the market is too long or if social distancing becomes an issue there, pick up will still be easy! Cant wait to see you there! . . . #risotto #pumpkinrecipe #localbusiness #deliciousandnutritious #fermentedfoods #smallbatch #supportsmallbusiness See more
