Healthy Food Guide (Australia) - - EDITOR’S TOP PICKS -

Ear­lier this month I spent a week in Ger­many for a work con­fer­ence. I tasted all kinds of na­tional del­i­ca­cies, from schnitzel and Bratwurst, to sauer­kraut and spaet­zle. Given the sub-zero tem­per­a­tures, the hearty food was wel­come, but the lack of fresh pro­duce got me think­ing how lucky we are in Aus­tralia to have such an abun­dance of fruit and ve­g­ies.

As you can see from page 42 on­wards, our recipes are packed with an ar­ray of vi­brant veg, from the hum­ble tomato and car­rot, to fancy fen­nel and wa­ter­cress. But don’t turn up your nose at frozen veg! As Dr Tim Crowe ex­plains on page 16, frozen pro­duce is a con­ve­nient and in­ex­pen­sive way to meet your daily fruit and veg­etable tar­gets.

On an­other note, this month we are cel­e­brat­ing the 150th is­sue of HFG! Nutri­tion trends and ad­vice have evolved dur­ing the past 10 years, es­pe­cially sur­round­ing fat. To clear away con­fu­sion, we’ve pro­vided an up­date on the lat­est sci­en­tific consensus on page 36.

And we can’t for­get that Easter is just around the cor­ner. You will love our de­li­ciously easy seafood feast (p48), and our per­fectly por­tioned choco­late treats (p72), which are great for en­ter­tain­ing!

En­joy the is­sue!

Brooke Long­field, Edi­tor

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