Explore food

From adorning cakes to transforming a bowl of leafy greens, edible blooms are easy to grow and full of goodness. You may be surprised by just how many types of flowers can safely make the transition from garden to table.

Join the local fermenting legend Elisabeth Fekonia, accredited permaculture teacher from Permaculture Realfood, Friday 24 July, 10am to learn how to make fermented sourdough. Be sure to schedule it in the diary and pre-prep your ingredients.

You’ll be rapt with this sustainable alternative to plastic food wraps. This video demonstrates how fun and easy it is to make your very own beeswax wraps.

Learn which plants to grow in your garden to add to your daily cuppa or craft your very own herbal tisane. Take a stroll with Monica through her own tea garden and demonstrates the art of tea blending.

Here is a short video by the fabulous team at 1 Million Women that shows you the most simplified version of making a reusable wax wrap.

How do we know which tea bags can go in the compost and which should go to landfill? Which tea bags do not contain plastic and which tea bags do?

There’s nothing like the smell of freshly baked sourdough bread…the irresistible, comforting aroma that that evokes a sense of the simple life. With many of us having extra time at home time on our hands, due to Covid-19, more people have been discovering the soothing ritual of sourdough breadmaking.

Living Smart hosted a series of workshops for Plastic Free July, designed to cut through the information overload and make waste and plastic reduction achievable for everyone.

Recent discoveries indicate First Nations Australians were turning seeds into flour for breadmaking over 36,000 years ago. The origins of leavened bread (using a raising agent) are uncertain but it is thought that sourdough, one of the oldest forms of leavened bread, dates back to the Middle East around 8000 BC!

The micro-organisms in the mix also ensure the waste does not putrefy. To complete the composting process the waste is transferred outside and buried beneath the soil.

Learn how to grow nutrient-dense organic food gardens in urban spaces. Dig in with quick, easy DIY tips and lessons by expert organic gardener, author and speaker, Anne Gibson.

With a routine that’s been thrown out of the norm and greater inconsistency between days working and getting that all-important paycheck, it’s a great idea to have some healthy home-made meals on hand when you need them.

On our virtual sofa, we spoke with resident expert and senior food microbiology consultant, Cathy Moir. Here’s what she had to say on all things food and coronavirus.

Recipe by Simon Bryant - dirt(y)Serves four INGREDIENTS 150g whole red lentils (skin on) 700g of peeled potatoes 1 onion 2 celery sticks 1 carrot 2 cloves crushed garlic 1tbsp tomato paste 1 cup diced tomato 1 tbsp red wine vinegar 100g mushrooms 100ml cream 100g butter Handful of grated cheese Handful of parsley Olive oil Bay leaf (optional) Thyme (optional) Puff pastry (optional) METHOD Cook 150g whole red (i.

Now is an ideal time to experience the joy of sharing. Never before in our recent history has the need to come together and support each other been so important.

Here on the Sunshine Coast, we are fortunate to have an abundance of fresh fruit, vegetables, herbs, nuts and local goods grown and crafted right here, in our own backyard.

Vibrant, tasty and nutritious, microgreens can bring salads, smoothies and main meals to life. Their rich green and fuchsia hues are an ideal way to enliven a boring salad, garnish your favourite chargrilled meat or add verve to school lunchboxes.

The Stephanie Alexander Kitchen Garden Foundation is excited to launch our new Kitchen Garden Program for Early Childhood. The Kitchen Garden Program for Early Childhood was developed in consultation with the early childhood community over a three-year period and promotes a whole-service, play-based approach to delivering pleasurable food education to young children.

Fortunately, the Sunshine Coast is home to a growing number of microbreweries embracing both the craft of beer-making and a commitment to sustainable practices.

From cafes to celebrities, it seems everyone is jumping on board the plant-based food train and for very good reason. Whether you want to reduce the level of meat in your diet or go vegan, there are many benefits for having more plants and less meat for your health, the environment, animals and society as a whole.

Did you know that almost a quarter of the strawberries grown in Queensland are grown on the Sunshine Coast? In fact, an abundance of fresh fruit, vegetables and other items are grown right here, in our own backyard.

The Sunshine Coast is ready to welcome food lovers and the world’s best chefs from far and wide. With a number of the 50 events on offer already sold out, and registrations for The Food Fair increasing by the day, the event is proving popular with locals, and visitors to the Sunshine Coast.

Earthborn has been turning raw organic materials such as green waste into value add products at their Palmwoods site for almost two decades. The family-owned company has been involved in green waste recycling since its inception in Australia, through its Gold Coast-based sister company, Phoenix.

Easter is just around the corner and there’s one question on everyone’s lips: What Fairtrade Easter eggs and other treats are available, and where can I get them?

No matter what choice of diet or way of eating you follow, there is one thing everyone can agree on: increasing our plants (fruits and veggies) is always a good thing.

That’s right, there is a World Pizza Day! Have I answered all your prayers and dreams at once? I thought as much. Pizza is that soul food that pretty much everyone loves.

There are loads of places across the coast where you can self-serve bulk foods, bringing your own reusable containers or using paper bags or reusable glass containers supplied.

Food saving habits start when you LOOK.BUY.STORE.COOK. Here are some quick tip to start reducing your food waste. LOOK So many of us forget to LOOK at what we already have in our fridge, pantry and freezer before shopping.

Serves 4 Ingredients 2¾ cups full-cream milk 1 tsp. vanilla extract ½ cup short grain rice ¼ cup sugar Method Place the milk in a large saucepan over medium-low heat.

by Janene Inigo Ingredients Banana And your choice of: Vanilla Cacao or peanut butter (or a combination of the above) A pinch of salt Method

by Simone Bright Ingredients 1-2 over-ripe bananas 1 teaspoon bicarb soda Dash of nutmeg and ground cinnamon 1 cup pitted dates ½ cup brown sugar ¾ cup orange juice 60g butter - melted 1 egg 2 cups self raising flour (or try using almond meal with baking powder).

It will come as no surprise to pasta lovers that the family favourite, spaghetti bolognaise, was the most popular home-cooked meal for residents in the Redland area in a recent study.

No one likes to see good food go to waste. Soup: There is nothing better about a dreary day than breaking out a big pot and creating a nice hearty soup.

Pasta is an absolute hero dish when it comes to using up leftovers! Pasta provides the perfect foundation for healthy, nutritious and satisfying meals as it is usually eaten with nutrient-dense food partners.

For a quick breakfast on the go… why not try a smoothie?! Makes 1 *1 cup Milk *1 frozen banana *1/2 cup muesli *3 tbsp.

These present beautifully and are very popular with the kids. Serves 2 * 4 slices of soy and linseed bread (or bread of choice)

NO salt, NO sugar- the perfect lunchbox alternative. DID YOU KNOW: The commercial banana chips that you see in the supermarket have been deep-fried, hence why these banana chips bear no resemblance.

Leftover breakfast cereal? Why not make a special treat for your kids lunchboxes?! TIP: I personally prefer any treats to be homemade, at least then I know exactly what ingredients are being used.

Reconsider throwing your leftover condiments away- they could be the perfect ingredient for a salad dressing. Have a tiny bit of mustard left in the jar?

These easy Vegemite and cheese scrolls are a delicious snack, even when the budget is tight. Bake them as an after-school snack or to pop into your kids’ lunchboxes.

Reduce food waste and enjoy a delicious breakfast made from your leftover stale bread. Learn how to make this simple and delicious meal thanks to Kim McCosker and the 4 Ingredients team.

Serves 1 * 1 large Lebanese bread * 2 tbsp. pizza paste * 1 cup grated cheddar cheese (whatever cheese you have) * 1 cup mixed bits from the fridge (pepperoni, olives, capsicum, capers, cherry tomatoes etc)

Serves 4 * 12 Roma tomatoes, halved lengthways * 2 tbsp. EVOO * Thyme from 6 sprigs * 1 litre vegetable stock Preheat oven 180C.

Four reasons why we should use popcorn as a snack more often: It’s gluten free. 2. It’s a healthy snack, air-popped popcorn has only 30 calories per cup or if you choose to pop it with oil on the stove, it has only 50 calories per cup, making it a great diet food.

Don’t throw those leftover bikkies away… you’ll regret it come dessert time! Serves 6 * 2 cups stewed apples * 1/2 cup sultanas * 200g leftover biscuits

Leftover fruit? Get creative with refreshing summer fruit frappes! * 5 lychees * 10 mint leaves * 1/2 cup fresh pineapple chunks * 10 ice cubes

Tired of your fridge being a messy den of unidentifiable leftovers, little plastic containers and spills that someone pretended not to see and forgot to clean up?

Nutrition is key, but learning nutrition is essential! Throwing lunchbox food out, or discovering your child hasn’t eaten much during their school day is one of the most frustrating issues parents have.

Avoid food waste! Kim McCosker and the 4 Ingredients team have shared their top tips for freezing the right fruit and vegetables! DID YOU KNOW: In Australia, the government estimates food waste costs the economy $20 billion each year?

Serves 2 * 1 Lime * 415g canned pink salmon, drained * 1 egg * 3 slices wholemeal bread, finely grated Into a large bowl, grate the lime zest, then juice the lime.

> Serves 2 * 2 eggs * 1/4 red onion, finely diced * 1/2 Zucchini, grated * 2 tbsp grated carrot Beat eggs and add remaining ingredients; season with sea salt and cracked pepper.

No one likes to see good food go to waste. Get inspired. Transform leftovers into quick and tasty meals. Learn simple and fun ways to make the most of your shopping budget.

This article is part of a series that draws on the latest research on back to school transitions. In it, experts explain how best to prepare children for school, and counter difficulties such as stress or bad behaviour.

OzHarvest Sunshine Coast has rescued over 100 tonnes of excess food from landfill since 2014. Coordinator Michele Lipner is passionate about tackling food waste, regularly attending markets and events to talk to community members about healthy eating, nutrition and minimising food waste at home.

Credit: Ben Dearnley Turn leftover Christmas ham into delicious finger food for breakfast, lunch or tapas with these tasty croquettes. **Prep Time: **15 mins ** Cook Time: **30 mins ** Ingredients: **11 ** Difficulty: **Easy ** **

Leftover Sunday Roast - rehash your roast into these delicious fritters! RECIPE: www.ozharvest.org/wasty-recipes-by-ozharvest/

Millions of people around the world follow Kim McCosker’s recipes every day, turning to her 4 Ingredientscookbooks for simple, family-friendly meals and treats that don’t break the bank.

This simple and nutritious breakfast is another popular before school breakfast from 4 Ingredients. Children just love the layers and it’s an easy way to get them to eat fruit for the first important meal of the day.

Here’s a breakfast treat the kids will love from Kim McCosker of 4 Ingredients. It’s the perfect way to Love Your Leftovers and use up any excess bananas.

Love Your Leftovers with this simple and delicious tart from Kim McCosker of 4 Ingredients. It’s the perfect way to make the most of just about any leftovers you have in the fridge – zucchini, feta cheese, corn, asparagus, baby spinach, semi-dried tomatoes.

We all know that takeaways aren’t the most nutritious choice we could be making, but let’s face it – everyone loves a good burger and fries once in a while.

Great health is more than just eating well and exercising. Stress, sleep, caffeine, alcohol, breathing and digestive health are all equally important factors. Here are a few pointers taken from my book Fresh Start (there are more in the book!

Presenter: Gardening Australia, 08/04/2017 SERIES 28 Episode 06 - Turn your excess chillies into powder to warm up any dish! Pre-heat oven to 120 degrees Celsius (fan-forced oven)

If someone asked you to picture an ‘eco-friendly’ home, what would spring to mind? Good Environmental Choice Australia reports on an inexpensive, sustainable renovation.

It would seem my latest book, I Quit Sugar: SIMPLICIOUS, is a little contentious. The fact I advocate doggie bags, double dunk my teabags, and cook up my friends’ fish bones into stock apparently leaves some a little uncomfortable.

I’ve also asked a few foodie friends to contribute, including Curtis Stone whose latest book What’s For Dinner is really very, very clever. Martyna Candrick is a recipe developer and photographer in our orbit.

Have you ever… put leftovers in the fridge only to rediscover them a week later with some fuzz growing on them? bought some fresh fruit only to see its passed over until it’s shrivelled and unappetizing?

NEARLY every household has bananas that begin to spot and go black. No need to waste you can either freeze them for smoothies and purees or even better, use them up in some yummy baking for the family.