Aussies are very good at breakfast and brunch, but a 'Full English' has no peer. Beyond fried bread — which is way better than toast — the incorporation of umami-rich mushrooms and sweet, incidentally good-for-you tomatoes make it a meal to be reckoned with. Here's how to make your own.
Tagged With mushrooms
Trendy faux-dive bars are all about the pickleback, but back in my day, I had to sneak sips of the salty brine because it was “weird” and “the pickles were starting to dry out”. But pickle juice is more than a cucumber-preserving liquid, and I’m glad the world is starting to appreciate its broader culinary uses.
If you're chasing a perfect sear, mushrooms are a huge pain to deal with. Whether or not you rinse them, slicing and chopping alone releases enough of their natural moisture that even previously bone-dry mushrooms can turn soggy before they hit the pan - and that simply won't do.
Some people prefer sweet foods, others savoury. Sweet potato is equipped to handle both. Not only are these babies the perfect base for all sorts of fillings, they provide a bit more flavour (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night. Here are three delicious options for breakfast, lunch and tea.
Using any kind of drug comes with some inherent risks, but there's no denying some drugs are safer than others. According to this year's Global Drug Survey, munching on magic mushrooms is one of the safest ways to trip.
Dried mushrooms are a quick way to add flavour depth to any dish, especially soups, stews and sauces. They already bring a lot of oomph on their own, but you can add even more flavour when cooking with dried mushrooms by changing what liquid you rehydrate them in.