For the next few weeks, Lodawg Kitchen’s Loic Savrimoutou will be sharing knowledge nuggets that you can add to your cooking toolbelt. First up: level up your kitchen cupboards!
The star of your Sunday roasts, fries, late night HSPs and Nonna’s special gnocchi – we bloody love potatoes. The humble ‘tate is part of an unfortunate fate as part of the $2.4 billion worth of fruit and veg that ends up being thrown... read more
Whether you’re gluten free or just diversifying what you eat, using alternatives to wheat flour (especially the refined stuff) makes you one smart cookie. Our intern Siobhan Parry looked into wheat flour substitutes for some of our fave baked goodi... read more
We’re proud to present our Insta series #5DegreesOfPreparation, exploring awesome and easy ways to use our fave seasonal veggies. With step-by-step vids in each of the links below, there is zero chance your new fave veggie will languish in the fri... read more
It’s peak citrus season right now, which likely means one of two things: You’ve amassed a large pile of lemon halves after juicing them, which you can’t feed your composting worms. That bulk supply of lemons you had all good intention o... read more
Confessions on a Radish I used to buy radishes because they’re beautiful, not because I particularly liked to eat them. You see, every week I have to buy something that gets me excited for the dinners ahead, something vibrant (like radishes) or quietly... read more
Don’t you love it when you stumble upon a recipe that ticks all the boxes? Easy to make (tick), local ingredients (tick), indulgent but nutritious (tick) and crazily delicious (tiiiiiiiick). Perfect for meetings, picnics, brunches or a simple treat, thi... read more
We got elbows-deep in tomatoes for our recent Passata Day event in Sydney. Turning juicy late-harvest tomatoes into traditional Italian passata means a bottle full of summer in your pantry, ready to form the basis of so many meals over the coming months. ... read more