Fresh and dried herbs have been used extensively in cooking and food preparation since the earliest periods of human history. Over the previous hundred years, it appears that many culinary herbs have been eliminated and in some instances replaced by natural and artificial chemicals which provide flavour without any significant nutritional benefits. The most salient example is common salt, or sodium chloride. This chemical is abundant in nature and plays an essential role in human physiology. A daily sodium intake of several hundred milligrams is sufficient for maintaining a healthy body. Such an amount can be easily obtained from fresh whole foods such as organically grown fruit, vegetables, grains, and seafood.

When consumed in excessive amounts, salt is clearly associated with a wide range of negative health consequences. These include elevated blood pressure, increased risk of heart disease, kidney disease, abnormal fluid retention, and nervous complaints. Salt also inhibits the secretion of enzymes which enable the body to efficiently digest protein foods. Among developed world nations, average sodium intake dramatically exceeds the recommendations published by medical councils and the world health organisation. Approximately seventy percent of daily intake is contributed by processed and convenience foods, where large quantities of salt are routinely added as a preservative and flavour enhancer.

Most of the salt contained in processed foods is synthetically produced, refined and bleached. Unlike natural organic salt which is sourced from the ocean, synthetic salt contains few, if any of the trace minerals which are essential for health and wellbeing. With their natural flavour and valuable nutrient content, organically grown herbs are an excellent replacement for salt. Over time, it is possible to eliminate the excess salt present in common food items such as bread, butter, sauces, and snacks.

Low salt butter can be flavoured with a mixture of finely chopped dill, lemon juice, and freshly milled pepper. Tarragon leaves, parsley, or crushed garlic can all be substituted for dill. Instead of eating standard, highly salted loaves, why not locate a baker who enjoys working with quality ingredients such as herb flavoured oils, and organic wholemeal flours? Encourage a group of friends to order a traditional low salt sourdough. Most boutique bakeries will develop new products providing there is local demand or an agreement to purchase a set amount each month.

With imagination, the natural and subtle qualities of herbs can also be applied to replace the chemical based flavour enhancers, and synthetic colourings which are frequently used to make foods appear attractive. Since many chemical additives have been linked to allergies and hyperactivity, parents and caregivers have a strong incentive to limit their children’s exposure. A simple and effective approach is to commence with quality organic herbs during the initial presentation of solid foods during infancy. This is commonly practiced in South East Asian cultures where infants are encouraged to eat foods flavoured with coriander, dill, mint, and other herbs. Herbs like coriander are a good source of antioxidant vitamins and essential oils while dill has mild antiflatulent and sedative effects which help to reduce the symptoms of infant colic and bloating.

In later childhood, birthday parties with their emphasis on brightly coloured foods can create difficult challenges for health conscious parents. Why not create a bright and healthy cake using organic ingredients and a decorative layer of frosted herb flowers, petals, and leaves? With these natural materials it is possible to create an energetic mosaic of any scene. Young children are naturally imaginative and will be delighted with a cake shaped like a house, with carefully arranged petals for roof tiles, windows, and pathways. If a golden palace is preferred, a tiny pinch of saffron will create a vivid yellow icing as will crushed nasturtium flowers.

Edible flowers include clover, hop, rose, nasturtium, daisy, and lavender. These can be frosted by brushing them lightly with egg yolk, dusting with icing sugar then baking at very low heat on paper covered trays for an hour or until completely dry. Store them carefully, in airtight containers with layers of paper between each row.

With a ready availability of garden fresh herbs, the art of preparing delicious and wholesome food becomes simpler and altogether more enjoyable. Instead of struggling against nature, follow through on the organic principle of enjoying whatever is locally in season. This ensures the freshest produce and protects the environment by conserving energy which is otherwise spent on distribution, storage, and marketing. Look at recipes for inspiration and fresh ideas but learn to relax and trust your taste buds. Consider using both traditional and innovative herb combinations with meat, seafood, and vegetarian dishes.

Fresh organic herbs are the perfect ingredient to transport a dish across the boundaries of time and place. Visualise, for example, the pungent citrus flavours of coriander and lemongrass combined with the warmth of fresh ginger and chillies. When prepared as a marinade or accompaniment for chicken, tofu, of fish, the dish is unmistakably characterised by the expansive influences of South East Asian cuisine. Replace these herbs with simple combinations of sweet bay, tarragon, and parsley to imitate the harmonious and intimate pleasures of provincial French cuisine.

When carefully dried, organically grown herbs taste sensational baked into loaves of wholemeal bread. Herbs like rosemary, basil, and oregano contribute something special in rich meat stuffing, terrines, and pate. Instead of using a conventional grill-plate, arrange the green stalks of dill, rosemary, or thyme in a grid beneath fillets of red meat or pork. As the meat roasts, the herbs release their oils to infuse the meat with a mouth watering flavour. Tough stalks of rosemary make excellent skewers for lamb or goat kebabs.

Dill and fennel are traditionally associated with seafood dishes. Dill and chives are combined with cubes of fetta, sliced tomatoes, and lemon juice to marinade fresh gemfish fillets. Once baked, the fish can be served on a plate of organically certified wild rice, or potato wedges sprinkled with fresh or dried parsley.

Vegetarian dishes based around legumes, nuts, tofu, and complex grains can be enlivened with a wide range of fresh and dried herbs. Even the simplest balcony garden containing a few pots of organic basil, marjoram, sage, and chives will enhance many vegetarian dishes. Don’t forget to use fresh herbs in salads. These can never be dreary or boring when peppered with leaves of fresh basil, rocket, chervil, sorrel shoots, and fennel. To reinforce such spicy and complex flavours, add a dressing containing cracked peppercorns, cold pressed olive oil, balsamic vinegar, and a tiny pinch of organic sea salt. Garnish this superb creation with bright marigold and nasturtium flowers. Enjoy!    

An essential consideration when storing fresh fruit is to ensure that only the highest quality examples are selected in the first place. As an organic producer, the objective is always to provide a safe, nutrient rich environment, one which enables healthy fruit to develop without the assistance of toxic pesticides and other chemical additives. Fruit which has been nurtured appropriately from the earliest stages will always store more easily, and remain fresher than produce which has been compromised by adverse growing conditions or bad management. There are few long term advantages to be gained from storing crops which are in poor condition.

Most fruit can be stored in a variety of ways. Any decision regarding the most suitable approach to storage will ultimately depend upon the quality and condition of the fruit combined with a realistic understanding of potential applications and consumer demand. In comparison to conventionally grown produce, organic fruit provides consumers with an assurance that biologically integrated methods were chosen in preference to others which might have improved efficiency at the ultimate expense of safety. To remain consistent, reputable organic producers must maintain these standards throughout the distribution chain. This requires an optimum level of understanding and practical co-operation with the relevant wholesalers, retailers, and other suppliers.

The optimum storage of fresh fruit in bulk quantities depends upon a clean, secure, and temperature controlled environment. Fresh produce chillers are normally set between four and ten degrees Celsius. To ensure premium freshness and longevity, a cool, even temperature must be maintained at all times, however, many individuals argue that chilling fresh fruit in cold storage decreases the flavour and alters the natural texture. In such cases, a slightly higher temperature is satisfactory, providing that the storage period is decreased and that local humidity is naturally low or can be easily controlled. An elevated humidity accompanying higher storage temperatures will increase the likelihood of promoting fungal growth and bacterial decay in stored fruit.

Unlike conventional growers, suppliers of organically certified produce do not use sprays or chemicals to restrict natural organisms. Most certification bodies also restrict the use of emulsions, waxes, and coatings similar to those which are routinely sprayed on conventional produce to enhance appearance and prolong storage capabilities. There are ethical and statutory guidelines which encourage organic food to be delivered to the consumer in an unaltered state. For organic certified produce, there must be no detectable levels of chemical contamination or environmental pollutants. These include emissions released from hydrocarbon fuels, industrial refrigeration, and cleaning solvents.

Given these restrictions, one of the difficult challenges lies in maintaining an adequate level of ventilation without compromising the biological integrity of the stored produce. Since many of the conventional pest controls are viewed as potential contaminants, the storage environment for organic produce requires a higher level of physical security. The most common entry points for insects and other organisms attracted to fruit are windows, unsealed doors, ventilation shafts, drains, pipes, and cracks in flooring, ceiling, and wall panels. For small scale and domestic purposes, fresh fruit can be stored outdoors in sheds or garages, provided these are insulated and well removed from sources of contamination. It can be a good investment to purchase several refrigerators from a junkyard. Whether set at low temperatures or left unconnected, their insulated construction protects stored fruit against sudden shifts in temperature and secure sealed doors prevent access to unwanted insects, mice, and other organisms.

With the exception of stone fruit, grapes, berries, and most tropical fruits, extended storage periods of at least several months can be achieved under optimum conditions. Depending on the variety, apples and pears can last for up to six months. The cardboard packing trays used by large producers and wholesalers are an excellent technology to ensure that fruit is well separated and that air can flow easily between stacked layers. Once harvested, humidity is unacceptable for citrus fruits which must be carefully stored in a cool and dry location. As with all fruit, they must be stored separately from other produce, particularly the root vegetables. The only exceptions to this rule are the culinary herbs which can be stored safely alongside citrus fruit. In regions surrounding the Mediterranean and Adriatic seas, it was traditional practice to store citrus fruit such as oranges, lemon, and grapefruit alongside dried rosemary, basil, and other aromatic herbs in underground cellars. It is now accepted that such herbs contain antiseptic and antibacterial properties which probably help to maintain a clean, microbe controlled environment.

Seasonal fruit like peaches, cherries, apricots, grapes, and berries are suitable for short periods of fresh storage, up to one month in good conditions. All types of fruit must be periodically checked during their storage period. There is a popular wisdom suggesting that one bad apple left unattended will spoil an entire bunch. In the case of fruit storage, this is literally true. Any fruit exhibiting signs of decay should be removed immediately to prevent further contamination. Whenever large quantities of stored fruit begin to simultaneously rot, the most likely cause is some combination of inappropriate storage duration, poor handling techniques, problems with controlled climate conditions, or poor quality produce to begin with.

Large quantities of seasonal fruit which cannot be immediately released onto fresh markets are often sun dried, industrially dehydrated, or used as an ingredient for preserves, sauces, and other condiments. For stabilising their premium quality fruit, most organic growers tend to prefer traditional methods of sun or oven drying. Industrial dehydration is a fast and efficient process which will accommodate large quantities with minimal waste. Often selected by large scale producers and fruit growing cooperatives, the main disadvantage with these applications is the inclusion of chemical drying agents, preservatives, and, on some occasions, flavour enhancers. Creating a healthy range of preserves, juice, sauces, and other condiments eliminates waste by enabling the organic grower or wholesale distributor to process and store any fruit that is slightly bruised, discoloured, difficult to handle or to sell in large quantities.

Juicing is one of the simplest means of storing fruit. Centrifugal or cold pressed extraction is used for high quality processing. Both methods ensure enhanced protection of essential nutrients, particularly compared to those incorporating high temperatures, pressure, and chemical emulsifiers. Similar to other manufactured food products, chemical additives are widely used to alter the flavour, texture, colour, and nutritional properties of some packaged juices. Without the inclusion of preservative, fresh juice must be refrigerated and has a very limited shelf life. Despite the potential inconvenience, it is much healthier to consume juices which are freshly extracted from certified organic produce without the addition of chemical food agents.

Almost any fruit can be used to make sweet jams and preserves. After picking, fruit is cooked until the texture breaks down, releasing a syrupy juice. With addition of cane sugar and a water soluble fibre known as pectin, the juice is transformed into a firm jelly which keeps well and can be easily spread on toast or used to flavour cakes, donuts, and other dessert recipes. The best approach is to work quickly, making smaller batches rather than attempting a large one. When cooking utensils are burdened with excessive fruit, their heating and evaporating surfaces are inadequate and will boil rather than simmer the fruit. Adding the recommended quantity of fruit, and an approximately equivalent measure of sugar, contents must be simmered quickly until the juices release.

If desired the juice can be strained to create a jelly that is free of seeds, skin, and other particles. Otherwise, the entire fruit portion can be included as a traditional jam preserve. Whatever the choice, each mixture must be transferred as quickly as possible into warm, sterilised glass jars with lids. Most berry fruits will set firm without additional pectin, however to be safe, it is possible to purchase sachets of this natural food agent from most health food and organic produce retailers. The other alternative is to add some finely chopped apple during the simmer, since apples are a particularly rich source of pectin. For those who prefer savoury as opposed to sweet flavours, chutney or relish are preserves containing fruit, vegetables, spices, and sugar. These condiments are traditionally used to accompany cheeses, meat, and bread.

You can’t beat good quality fruit bread made with wholesome organic ingredients. Bread that’s lush with plump dried organic fruit and baked to perfection is nearly everyone’s favourite mid-morning snack in my house. When I’m baking, the aroma from this fruit bread permeates every corner of the house and is enough to bring everyone into the kitchen to find out what’s going on. What’s that good smell?

And then of course, “Who’s having the first slice?” plays out. It’s a running joke in my house. Drawing on the famous comedy sketch, “Who’s on first base?”, our very own version takes place just before I cut the first slice of fruit bread. Laughter and mirth follow. But the funniest thing of all is that I don’t even remember what it was, or who it was, that initiated the gag. It doesn’t really matter. Sometimes laughter and just plain nonsense is infectious. You just have to go with it sometimes. No, who’s not having the second slice, who’s having the third slice…

Ingredients

2 teaspoons (7g) dry yeast
¼ cup (55g) caster sugar
2 tablespoons warm water
2/3 cup (160ml) warm milk
1 cup (150g) plain flour
1 egg, lightly beaten
2 teaspoons grated orange rind
2 cups (300g) plain flour, extra 1 teaspoon salt
½ teaspoon ground cinnamon
100g softened butter
¼ cup (40g) sultanas
¼ cup (40g) raisins
¼ cup (35g) dried currants
1 egg yolk
1 tablespoon caster sugar, extra
½ teaspoon ground cinnamon

Method

Grease a 14cm x 21cm loaf pan. Line the base with baking paper. Combine the yeast, 2 teaspoons of the sugar and water in a large bowl. Whisk until the yeast is dissolved. Whisk in the milk and the sifted flour. Cover, stand in a warm place for about 30 minutes or until the mixture is frothy.

Stir in the egg, rind, sifted extra flour, salt, cinnamon and remaining sugar. Stir in the softened butter and fruit.

Turn the dough out onto a floured surface. Knead until smooth. Place the dough into a greased bowl, cover, stand in a warm place for about 1.5 hours or until the dough has roughly doubled in size.

Turn the dough out onto a floured surface again. Knead until smooth. Place the dough carefully into a prepared pan. Cover loosely with greased plastic wrap and stand in a warm place for about 30 minutes or until risen slightly. Remove the plastic wrap. Brush the loaf with egg yolk, sprinkle with combined extra sugar and extra cinnamon. Bake in a moderately hot oven for 10 minutes. Reduce the heat to moderate and bake for a further 30 minutes. Turn onto a wire rack to cool

One of the most important jobs performed by any competent chef begins well before they enter the kitchen. Being able to identify and source the freshest, highest quality produce is arguably the most important skill a well-trained chef has. In fact, I’d go so far as to say that it is the one skill that differentiates a great chef from a merely competent chef. When I’m looking to bring a new trainee into the restaurant, I’m more interested in their ability to identify and select great produce than I am, at least initially, in their ability to cook. I can teach them to cook. And to a certain extent I can provide instruction on selecting great produce. But I honestly believe that the best chefs have additional sensory capacity and powers of observation that are beyond the reach of most people. And that’s what enables great chefs to source the best produce.

Even though I’ve just indicated that selecting amazing organic produce is something of an art that only the best chefs are capable of, fear not. There is also a fair bit of basic science involved. And fortunately, that can be taught, learned and applied. Let’s look at some of the principles that you should use when sourcing organic produce.

Always choose seasonal produce – there’s no point in buying organic strawberries that have travelled huge distances to get to you when organic berries are currently in season and are grown locally. It’s simple. Buy the organic berries. They’ll taste better, contain more vitamins and arrive on your plate in a fresher state. And chances are, the organic berries will be relatively less expensive than the strawberries, which is good news if you’re managing a household budget. Before going shopping, take the time to understand the types of produce that are in season in your region. Be careful though. Many people mistakenly assume that what’s on sale at their local chain store supermarket is also what’s in season. This isn’t always the case. Supermarket distribution chains permit bulk items to be shipped to counter-seasonal destinations with relative ease these days. So, ask around. Talk to your local organic green grocer. They’ll know exactly what’s in season in your locale.

See it – fresh produce has an appearance that immediately identifies it as such. This applies as much to organic produce as it does to industrially farmed produce. And that isn’t to say that organic produce should exhibit the uniform shape, color and texture of the artificially enhanced, chemically produced, industrial farmed versions that are routinely available. But it should still look fresh and magnificent. In fact, it should jump out at you and demand attention.

Color is an amazing thing. To the trained eye, subtle differences in color enable identification of optimal provide a strong signal as to the likely quality of any given item of produce. For example, I know the color I expect to see in asparagus when it’s absolutely perfect for a light steaming. You will too.

Touch it – Feel food. Touch it. By all means be careful not to bruise or damage it, but for gods-sake don’t be afraid of picking it up either. Make sure you know what you’re buying before you walk out the door. Too many people are reluctant to pick up a peach or a plum these days for fear of some over-zealous storekeeper berating them for doing so. Bugger them! Tell any grumpy storekeeper that won’t let you handle their produce that I sent you; and that last time we checked it wasn’t an offence to pick up an apple to determine whether or not it’s ripe. In all honesty, if you’re shopping at a store that doesn’t allow you to handle their produce, shop elsewhere.

Fortunately most organic retailers tend to permit, and even encourage, shoppers who wish to feel their produce before purchasing it. It’s no coincidence that organic food tends to be stronger, firmer and retains its appearance longer than industrially farmed produce.

Fresh food has a feel and a texture that is different to food that is not. If you’re someone who hasn’t taken the time to pick up produce in the past, it’s worthwhile spending some time before your next shopping expedition finding out what texture the produce you’re purchasing should have. Admittedly, this is best done in the company of someone who knows how the produce should feel. But if you don’t have access to someone with this knowledge, at least read about how the produce should feel. In time, and with practice, you’ll come to understand the feel and texture you should be looking for in any particular item of produce.

Smell it – ripe produce has a different smell than produce that is past its best. It also has a different smell from produce that is juvenile and not ready for consumption. So don’t fear performing a little sniff and whiff test.

Taste it – I know that when you’re buying produce in small quantities for home use, it’s not always possible to try before you buy. But when a shopkeeper provides sample produce for tasting, it’s a pretty good indication that they’re confident of its quality. In fact, I can’t recall an instance of a storekeeper or marketeer offering me a sample of their produce without it being absolutely fresh and spot on. After all, you’re unlikely to purchase any produce from them if the sample they provide is lousy. So, if sample produce is offered, try it.

It’s also a good idea to frequent your local produce markets. Markets are competitive places. Every marketeer knows that the best way to secure a sale is to let people try their produce. If it tastes great, most people will buy what they’ve sampled. Markets are a good place to learn. They provide a great opportunity to ask questions of people close to the source of the food you and your family will eat.

There you go – always choose seasonal produce. And make sure that before purchasing any produce you see it, touch it, smell it and taste it. These aren’t exactly revolutionary concepts. But they are the basic principles for identifying and sourcing the finest quality organic ingredients. If you start with the freshest, locally sourced organic produce, you’re well on your way to creating fantastic food that will delight and inspire your family and friends.

We live in a world where many of us have become alienated from the production, manufacturing, and distribution of our basic food supplies. Surveys conducted with primary grade children have frequently revealed startling deficits of knowledge about the natural basis of common foods. We can remind our children that eggs are laid by living and breathing chickens however their everyday experience is often mediated by the powerful sterility of supermarket chains and fast food outlets.

Concerns of this nature have been a driving force for a wide range of government and private initiatives to reform childrens education and access to clear information about the interrelationships between healthy environments, food, and lifestyle. A new breed of media savvy chef’s from both sides of the Atlantic have provided strong support for local organic produce.

Internationally recognised personalities like Jamie Oliver have an ability to focus our attention on solutions to current food issues. His latest publication extends the traditional format of cooking guides by including information about how to grow healthy produce. The underlying philosophy is valued by many of the media chefs. To truly value food and appreciate its role in our lives, there is a strong need to maintain connections between the farm or garden and the kitchen, so to speak.

Those seeking to establish genuine links between farm and kitchen are easily embroiled in controversy. While rarely apparent, our contemporary food industry is highly politicised to the extent that alternative solutions can be hastily ridiculed or dismissed out of hand. It wasn’t long ago that raising heritage vegetable varieties without chemical sprays or fertiliser was considered to be the marginalised province of cranks and fanatics. Speak to the proprietors of heritage seed suppliers today, and the recent change of outlook is revealed. Consumers are interested and perhaps astonished to discover the loss of many traditional fruit and vegetable varieties. Most estimates suggest we’re exposed to a minute fraction of the vegetable varieties which were grown one hundred years ago.

One of the real bonuses attached to discovering the natural origins of healthy food can be summed up in a single word: simplicity. An entire generation of successful media chefs have promoted this. Moving aside from exaggerated processing and continual refinements of flavour enhances our capacity to embrace the inherent qualities of fresh produce. These qualities are also sought by organic producers who aim to deliver seasonal foods uncontaminated by chemical agents and practices which detriment against healthy soils, water, and air. As we grow attracted to the privilege of simple dishes, the demand for premium organic produce increases. It’s an old wisdom but one that remains entirely relevant: the simpler the dish, the better the ingredients need to be.

So why not take the advice of our media chefs? Find yourself a decent supply of fresh foods. Whether it’s the local supermarket, organic co-op, or growing at home in your garden. Get involved with the source if you can then stand back in the kitchen. Try to accommodate the natural flavours with simple preparation styles. You’ll probably enjoy eating more than you realise.

Stuffed mushrooms might be a little bit 80s, but they’re the best way I know of introducing mushrooms to my nieces and nephews without having them turn up their noses. So, if you’re above enjoying a nicely made stuffed mushroom, I suggest you tune out now. If like me you like to have a bit of fun in the kitchen and you don’t take yourself too seriously, hang in there and we’ll whip up a feast of stuffed organic mushrooms that’ll have everybody in the house running in to the kitchen to find out what’s going on.

The thing I love about stuffed mushrooms, apart from the fact that they bring out the fresh flavours in good quality organic produce, is that they seem dull and uninteresting until you start making them. And then everyone wants to get involved in selecting what should go inside. If you’ve got children running around the house, as we often do, get them involved with this recipe. In stark contrast to many adults, who tend to be constrained by their own pre-conceived notions of what foods combine well, children have a natural sense of choosing great flavour combinations. So let them get creative with this one. The results may surprise and delight you.

For the reasons I’ve mentioned above, this recipe – and any recipe for that matter – should serve as a template only. Feel free, in fact feel obligated, to bring in your own sense of style and passion. Okay, who let the kids out? Crank up the AM radio, put on those tight Levi jeans, watch out for Uncle Ivan, and let’s get going.

Ingredients

8 large button or open-cap organic mushrooms
4 tablespoons wholemeal organic breadcrumbs
4 organic spring onions
1 small red chilli
1 large organic tomato
1 clove of fresh organic garlic
2 tablespoons of lemon juice
4 tablespoons of grated mozzarella cheese
2 strips streaky organic bacon
1 sprig of fresh coriander

Method

Remove the stalks from the mushrooms and chop the stalks finely. Grill the bacon for about five minutes until just before it starts to crisp. Prepare the spring onions, tomato and the chilli by chopping finely. Add the chopped mushroom stalks, spring onions, chilli and bacon to the breadcrumb mixture and combine the flavours. Spoon the mixture onto the mushroom caps, piling up and pressing into shape with a spoon, so the mounds hold together. Crush the garlic and combine with the olive oil and lemon juice. Drizzle the olive oil dressing over the top of the mounds. Sprinkle the cheese on top. Place the completed mushrooms on a tray, grill for ten minutes or until the cheese starts to turn a light brown colour. Garnish with fresh parsley or coriander.

Let them cool for about five minutes before letting the kids – old and young – attack these. Enjoy.

This is an old standby. My Uncle Ivan loves Caesar Salad. Consequently, I grew up eating it most evenings during the summer months. Believe me, that’s quite some pedigree. I still love the flavour combinations that pervade a well-made Caesar. And, when fresh organic ingredients are used, there’s no salad that comes close to it. Actually, I lie. There are a few other great salads besides this one. But more about those later. Let’s get into some Caesar action.

But don’t underestimate this dish. Many people do. They feel that, by virtue of the fact that they’ve had it served to them in a decent restaurant on a handful of occasions, they’re adequately prepared to do it justice. Sometimes, they’re not. And the results can be unflattering. Why? In my experience, many people lose it with the dressing. The dressing should be tangy. It needs a little bit of bite to it. So, don’t be too stingy with the lemon juice.

Don’t worry; you’re in good hands. Today’s recipe is my Uncle Ivan’s. And I reckon he’s the King of the Caesar Salad. So, under the watchful eye of Uncle Ivan, let’s get started.

Ingredients

3 or 4 cloves of organic garlic
1/2 cup of organic extra virgin olive oil
3 cups of organic bread cubes
1 to 2 cos organic lettuce
¼ teaspoon of salt
4 tablespoons of organic lemon juice
1/3 teaspoon of Worcestershire sauce
4 lightly hardboiled organic eggs
½ cup of shaved parmesan cheese
50g of anchovy fillets

Method

Peel the garlic and crush under the weight of a heavy knife. Finely chop two cloves of garlic and mix with about ¼ cup of olive oil. Make sure all of the flavour from the garlic infuses the oil. Brush the garlic infused oil over the bread cubes. Place bread on a baking tray and bake at 160 degrees Celsius for 15 minutes. Make sure the bread turns golden brown before removing. Prepare the lettuce by washing and drying. Tear leaves by hand and place in a large bowl. Chop the remaining two cloves of garlic and add salt. Mix garlic, lemon juice, ¼ cup of olive oil and Worcestershire sauce together. Pour dressing over lettuce. Shell eggs and chop roughly. Sprinkle over parmesan cheese and toss to mix. Cut anchovies into strips and place on top of the salad with croutons.

That’s close to heaven – Uncle Ivan would be proud! Enjoy.

I love organic mushrooms. They are so versatile yet, at least in my opinion, highly undervalued in most kitchens. If you’ve got family and friends who adhere to vegetarian principles, then mushrooms provide a great focal point for a number of brilliant mains. Unfortunately, I find that most recipes involving mushrooms are often so overdone that the delicate and subtle flavours embodied in the mushrooms tend to be overpowered by an annoying array of flavours.

I keep telling people, if you start with fresh organic produce, there’s no need to distract people’s attention away from it. That’s what I like about this particular recipe. The flavours contained in this soup are sufficiently subtle that the wonderful aromas and textures of the mushrooms are given every opportunity to win the race to your taste buds and leave you feeling as though you’ve died and gone to heaven. Today’s recipe is all about a soup that uses the freshest organic mushrooms you can lay your hands on. Let’s get started.

Ingredients

1 organic onion
1 clove of organic garlic
2 medium organic potatoes
1 tablespoon extra virgin organic olive oil
250g organic button (white cap) mushrooms
4 cups of organic chicken stock
2 teaspoons of fresh thyme
3cm strip of lemon rind
salt (to taste)
pepper (to taste)

Method

Peel the onion and chop finely. Peel, chop and crush the garlic in a press. Peel the potatoes and chop into roughly 1cm cubes. Place them in a bowl of water at room temperature until ready to use. Heat the oil in a large saucepan and sauté the onion, garlic and potatoes for about 5 minutes to release their flavours. Add the washed mushrooms to the saucepan and sauté for a further 2 minutes. Add the stock, lemon rind and thyme. Bring to the boil and simmer for 15 minutes. Remove the lemon rind. Remove approximately half of the soup and puree in a food processor or blender. Add the pureed soup mix to the saucepan and reheat. Season the soup to taste with salt and pepper, garnish with sour cream, and serve with water crackers. Enjoy.

When did you last eat a genuinely terrific hot chip? Chances are, not too recently. Most of us rely on oven fries, or the soggy takeaway examples. But remember those crisp surfaces and fluffy interiors of the ones your grandpa used to fry at home. Writing for Organic Guide, I’m not going to over promote the attraction of fried foods. Yes, they increase cholesterol levels and we shouldn’t eat them too often. Perhaps no more than once a week. But nobody says you can’t eat an organic salad with your hot steak and chips.

Of course it all starts with the potatoes. If they’re grown organically, you’ll notice the difference. Try to avoid thin-skinned potatoes; these don’t chip like the tougher varieties. Speak to any chip expert and they usually recommend something like Russets, Kipflers, or King Edwards. Never store your potatoes in the refrigerator as extreme cold affects the balance of starch to sugar. They are most happily stored in dark cupboards with a constant temperature (5-10 degrees Celsius is ideal) and low humidity. I tend to avoid storing onions and potatoes together, as there’s some truth in the old rumour that onions encourage potatoes to rot.

Now, onto the chips. What are the key factors to consider? Size is largely a matter of preference. These days, I tend to cut large chunky chips with irregular shapes. You may prefer slender and elegant, like the famous shoestring fries of Cerigo’s Pizzeria. The common ingredient to all great chips is quality potatoes, fresh oil, and (dare I say it) technique. Unfortunately deep-frying oil can be expensive. Take a deep breath then ask your supplier for unblended frying oil with no genetically modified constituents. If you can source organically certified, all the better.

Before commencing, consider installing a portable fire extinguisher which handles oil fires. Better safe than sorry. Whether you choose steel pots and frying baskets or an electric deep fryer, it’s important to heat the oil until the surface begins to smoke. Be careful! The commonest mistake is introducing too much moisture to the oil and adding too many chips at once. Dry those chips before immersion. Sounds finicky but it prevents minor explosions and quickly seals the outer surface. Try to limit yourself to frying handfuls at a time. A slow process, but if you want that crisp surface it’s the only way to go. I’ll add more about crispness ahead. Allow your chips to fry for ten minutes or so, shaking the basket occasionally to prevent them sticking together.

When you remove them they should be a light golden colour. Place them onto a piece of paper toweling which removes the excess oil from their surface. As a child my mother used slices of white bread which became saturated with the beef dripping used for frying in those days. Rather than discard the oily white bread, it was offered to me as a special treat. How things have changed. My wife won’t allow white bread in the house and beef dripping is like kryptonite for those interested in maintaining their cardiovascular health.

The secret for ensuring genuine crispness is the second round of frying. Make sure the oil is just as hot if not hotter than the first session. The aim is to shift the light golden skins to an evenly burnished tan. This should take no longer than a minute or two. Drain them on the blotting towels and throw these terrific chips onto a plate with your favourite steak and a pile of freshly tossed organic salad vegetables. Pour a glass of house red and enjoy.