Top Stories food
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It’s happened to us all at one point or another: The dish you’ve cooked is too salty, too spicy or perhaps just too… meh. The key to correcting — and preventing — this is balance, when all the flavours of the dish work in harmony. Here’s what you should know so you can make fantastic dishes, whether you’re working with a recipe or just winging it.
This week, we were invited to the Sydney Fish Markets Seafood School by storage vendor Seagate to celebrate the end of the year. The class was hosted by renowned Sydney chef Giovanni Pilu of restaurant Pilu at Freshwater. Here are a handful of tips we picked up from the Sardinian food master during the event.
Food may be the best vehicle for learning a new language. After all, we all have to eat, and cooking and eating with others engages all of our senses. This free course from MIT teaches basic Italian, Italian culture and cooking for the Mediterranean diet all at the same time.