Baking in the Goldfields
Easter time is a busy one for bakers. According to Goldfields baker Mr Kealley on average of 1,500 hot cross buns are baked on Maundy Thursday with a potential of 3,000, if business is good.
View ArticleThe locavore experience
Check out locavore meals - all ingredients sourced from within 160km of Kalgoorlie.
View ArticleCulinary kids
As the school holidays get into full swing there are a couple of phrases that are being heard in many a household - "I'm bored!" and "I'm hungry!"
View ArticleChristmas dinner for people doing it tough
Every day of the year Uniting Care provides a free lunch for those less fortunate as part of its Breezway program and Christmas day is no exception.
View ArticleDonnie's Spinach Pie
This weeks dob in chef, Donnie Martin, brought in her recipe for Spinach pie.
View ArticleHome made Lamingtons
Listener Marilyn from Gibson has passed on passing on a few tips for top lamingtons.
View ArticleAfghan Cookies
Jennifer King caught up with teachers Kaitlyn Mustica, Sue Martino and Wendy Meredith at Kambalda Primary School last week to see what the students were cooking up for morning tea. Hear the sounds of...
View ArticleGeneration why: domestic skills
Have Generation Y women lost the domestic skills their mothers were so good at?
View ArticleGeneration why: food
The way we eat has changed throughout the generations so would a Generation Y enjoy the food her Baby Boomer parents ate when they were growing up?
View ArticleMeals hanging on the gallery walls
We spend hours preparing it, we can't live without it and sometimes and can have both good and bad relationships with it - how do you think about food?
View ArticleEsperance 'institution' gone from the jetty after 45 years
When burger van Beryl's Eats closed in Esperance this week, there was an outpouring of sadness, not so much for a business, but for a part of life lost.
View ArticleTalking 'bout my generation
Are baby boomers so different from their Gen Y offspring? Meghan Woods compares her life with her parents.
View ArticleThe hairy question.. to eat or not to eat?
You're hungry and in a rush. You reach into the work fridge to pull out... a furry, blue loaf of bread!
View ArticleFirst taste of exotic fairground treats
The ABC Goldfields-Esperance mornings team visited the Kalgoorlie-Boulder community fair on the weekend, with producer Daisy Smith tasting her first Dagwood Dog.
View ArticleDesert dessert: chocolate flavours from the heart of the Goldfields
Wattle seed, lemon myrtle and quandong are flavours not normally associated with chocolate. Until now.
View ArticleA good egg: how to buy the best quality chocolate this Easter
Quality is often overlooked for quantity when it comes to Easter eggs, but for those looking for something special this year, here are a few tips.
View ArticleBringing coffee from Melbourne to Menzies: the ultimate tree change
Can you imagine taking off to live in a remote outreach 3000km away? Ann Sheehan explains how the red dirt 'got in their veins'.
View ArticleNAIDOC Week: how to make bush damper
Originally made from flour of crushed Spinifex seeds, bush damper has been a diet staple for tens of thousands of years.
View ArticlePeach custard tarts
Peaches won't be around for much longer, so use this favourite summer fruit to jazz up traditional custard tards.
View ArticleThe season of excess: how to reduce food waste this Christmas
Excess consumption goes hand in hand with the festive season, often at the expense of our environment and charitable intentions.
View ArticleSecrets to the perfect hot cross bun
Baker Rachel Bensley shares her tips for the perfect hot cross bun this Easter.
View Article'Tin dog' the staple dish of early Goldfields prospectors
A kind of tinned beef, known colloquially as 'tin dog', was the dish du jour of early Goldfields prospectors and is now being recreated.
View ArticleGetting a taste of Kalgoorlie's Samoan community
With over 100 members, Kalgoorlie's Samoan community got cooking at the weekend to demonstrate their strong cultural ties to home.
View ArticleFaster and less fatty: how food has evolved according to Australia's queen of...
If you were lucky enough to score a cake from the famous Australian Women's Weekly Children's Birthday Cake Book as a child, you have Pamela Clark to thank.
View ArticleCooking for 2000 people in a roadside kitchen
With three semitrailers of food, 150 staff and 12 events to cater for, the team responsible for feeding the Diggers and Dealers delegates have their work cut out for them.
View ArticleThe case for having camel at your next barbecue
Feral camel sightings were up in the Goldfields over summer as dry conditions forced the animals west in the hunt for water. Their lean, tasty meat and local abundance are some of the reasons why we...
View ArticleThe week before Easter for Kalgoorlie's busiest chocolatier
Chocolate maker Cathy Yuryevich has been averaging two hours sleep a night in a bid to meet chocolate demand after a late summer pushed back Easter egg production this year.
View ArticleKalgoorlie gran celebrated in new cookbook
Grandmothers all over Australia and the world are being honoured in a new cookbook, Kalgoorlie woman Esther Roadnight and her Gran are featured.
View ArticleYabby races to draw national attention to Grass Patch as fire recovery continues
Already a big event for the tiny rural community, this year's Grass Patch Yabby Classic will be particularly poignant after last November's catastrophic bushfires.
View ArticleChicken nuggets, fish and chips are kids' menus across Australia training...
With childhood obesity rates soaring, chefs and dietitians say a re-think of children's menus by restauranteurs could be a helpful step.
View ArticleIsolated country pubs turning to gigantic eating challenges to bring in the...
From monstrous burgers to "hands-free" spaghetti, eating challenges are proving to be cult attractions for isolated hotels, pubs and roadhouses.
View ArticleGreek cafes, like the Rose Marie in Orange, served food and fantasy that...
The Greek diaspora was a phenomenon that became an important part of our multicultural history and brought with it an innate understanding of what made for a first-class dining experience.
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