On the lookout
With our third edition to go on sale through newsstands nationally next week (from June 2), we’re on the lookout for recipe creators, and recipe testers. This is not a task for everyone—our preference is for professional cooks who not only understand recipes, but also understand texture, presentation and, above all, can drive the Thermomix machine to its maximum.
We love what the Thermomix can do, but we also understand that there are things that are just as well done in a pot, or in the microwave, or with a wooden spoon and a big bowl. We also understand that it takes time, energy, and multiple tests to get recipes perfect for the Thermomix. The role is part-time, and candidates will work at home to not only create recipes to specific briefs, but also write these recipes to the TMix+ style. You will also be required to re-create your dishes—and others—in company with our head chef, Lesley Russell, at our regular photo shoots. As we are a Melbourne-based company, being within range of Melbourne is clearly an advantage.
If you think your CV stacks up to the above, please send your written application—covering letter outlining your ambitions in this area, CV and Thermomix cooking experience—to Geoff Slattery, publisher: email@example.com.
Fat or not? We’re always sceptical about health reports. Eat salt, don’t eat salt. Eat butter, don’t eat butter. Follow the Mediterranean diet, follow the Japanese diet, follow no diet at all. Feed the family meat/become a vegan. This week, London’s The Telegraph went to top of the media mountain and shouted: Eat fat to get thin. The story came from a UK report by the National Obesity Forum (NOF) and the Public Health Collaboration (PHO), which said that the “low-fat and low-cholesterol message…was based on ‘flawed science’ and had resulted in an increased consumption of junk food and carbohydrates”.
Dr Aseem Malhotra, a consultant cardiologist and a PHO member provided The Telegraph with its headline, when he said: “Eat fat to get slim. Don’t fear fat; fat is your friend.” For all the rhetoric common sense was the key ingredient to the story; ie: eat whole foods, like meat, fish, dairy “as well as high-fat healthy foods like avocados”. Just as we are always wary about these reports, so too are the opponents of the report, with a spokesman for the British Heart Foundation claiming the reports headline was “highly contentious and could have public health consequences”. Just like our election campaign, another case of he said, she said.
But we loved the way The Telegraph’s editors treated the story, lacing it cheekly with links to high-fat recipes like potato cakes with cheese, cheddar, onion and spinach tart, butter chicken, bread and butter pudding, how to make your own butter, and a swag of avocado recipes.
One of our favourite fast foods is an oldie and a goldie: a perfect avocado, sliced in half, seed removed, and the gaping hole filled with a mix of lemon juice and balsamic vinegar (1 part), extra virgin olive oil (6 parts), salt, black pepper, and finely chopped parsley from the garden. Serve with just toasted finely sliced sourdough bread for crunch.
Breakfast or not? Aaron E. Carroll, a professor of pediatrics at the Indiana University School of Medicine (USA) argues in the New York Times that breakfast is not the be all and end all of everybody’s start to the day. Just as we noted above that reports on diet and eating confuse the hell out of us, he notes that reports 22 years apart claimed that a) skipping breakfast made no difference to weight loss (2014), and b) eaters and skippers both lost weight (1992). Carroll, who notes that he doesn’t eat breakfast because he’s “not hungry at 7.30” concludes his essay with: “…the evidence for the importance of breakfast is something of a mess. If you’re hungry, eat it. But don’t feel bad if you’d rather skip it, and don’t listen to those who lecture you. Breakfast has no mystical powers.”
The prof has obviously not met my daughter, whose entire persona changes from madly introspective to full of beans the moment she takes that first bite of toast. I once tortured her in Barcelona, as we trudged past café after café, me noting they didn’t fit with my standards, she rumbling, grumbling away on the edge of explosion.
With respect to both the prof’s opinion and the UK report we offer our favourite breakfast treat (not at 7.30am, but more like 9.30am, after a quick read of the news). It’s eggs and butter, and butter, and toast and butter, and more butter. And, if you’re really in a mood, grated comté, with a sprinkle of chives. They’re certainly not hard to swallow.