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Diet and nu­tri­tion books are peren­ni­als, but have you no­ticed a sub­tle shift? There seems to be a surge of books where the mes­sage about health and well­ness col­lides nicely with com­mon sense. That’s the kind of diet we like and it’s what chef Mike Mce­near­ney is on about in his lat­est book Real Food by Mike (Hardie Grant Books, $45). The recipes — like this salted kale, chick­pea and green tahini salad — are achiev­able and side notes tell you why the dish is good for you. If bet­ter health isn’t rea­son enough to get into the kitchen, you’ll just have to do it for the taste.

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