I’ve become a stickler for regularity in my food snacks. I have the same things all the time so I don’t have to think, I can just grab and go from the fridge.
My new snack of choice with morning coffee is Vegan Bliss Balls. These are genius. They cleverly combine a nut, an oil such as coconut, a sweetener - rice syrup, honey or maple syrup - and a dried fruit which acts as a glue once you’ve macerated everything in the blender. Sometimes there’s a seed, and often shredded coconut is involved.
"How do you turn this thing on?" Dan Hong asks as he swings the handle of a wok burner to and fro in TasTAFE's impressive catering kitchens.
We're here to talk about the Great Chefs Series, the initiative which does what it says on the tin - it brings great chefs to Launceston's Drysdale campus to mentor students slaving over a hot stove on the catering courses.
How excited was I to find this product last week, a bona fide means of reducing the use of plastic in my kitchen – and it’s made in Launceston!!
Bronwyn Kidd has spent the past couple of years travelling. Now back in Tasmania, she finds she doesn’t want to work in the traditional sense for someone else, but wants to be in business for herself, making and selling a product that ties in with her own personal philosophies. So far so smart.
Fiona Stocker is an English author, freelance writer and blogger based in Tasmania. Her book Apple Island Wife is due for release with UK publisher Unbound in mid-2018. .
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