2019-05-01+The+Australian+Womens+Weekly

GREATFOODTOSHARE

Thereareevenmoretriple-

testedrecipestosavour–

TheAustralianWomen’s

WeeklyFoodmagazineis out

now,$9.99,fromnewsagents,

selectedsupermarketsand

magshop.com.au

FORBRAINHEALT
Accordingtonewr
from the University
Australia, eatinga m
amount of nutseac
can have specificanti
inflammatory andantioxidant
effects which canalleviate
andreducecognitived

FESTIVAL OF FUN

Kicking off in Melbourne

from May 31 to June 2, and then

moving on to Sydney from June

21 to June 23, The Good Food

and Wine Show is ready to start

its tour of the East Coast. It’s

discovery, entertainment and

culinary delight all blended into

one. Visit goodfoodshow.com.au

Test Kitchen

EDITEDby FRAN ABDALLAOUI

Quick bites

New veg

variety

Its called the broccolini of

cauliflower – Fioretto Cauli

Blossom has long, green

stems with tiny, white,

blossom-like florets.

It’s entirely edible and

will hit greengrocers and

supermarkets for its first

season this May to August.

BEST

of the

SEASON

Floral f lourish

We’ve discovered the

prettiest rosebuds to

adorn our celebration

cake on page 146. PARIYA

makes organic, dried edible

rose petals and buds for

culinary use, free from

additives or preservatives.

They’re also delicious in

cocktails, desserts and

tea. Visit pariya.com

EDITED

Never had

persimmons?

decline.

172 The Australian Women’s Weekly | MAY 2019

A TTY LUTI

Try this easy dessert – Honey and lime baked

persimmons. Cut a persimmon into 6 wedges

and place on a piece of baking paper. Top with

lime slices and ginger; drizzle with honey.

Bring short edges of paper together, fold

over several times to secure, then tuck

sides under to form a parcel. Place on

an oven tray and bake at 200°C

for about 15 minutes

or until soft. Serve

withice-cream.

TH

esearch

ofSouth

moderate

ch day

anti-

O

BENJAMIN DEARNLEY PHOT

OGRAPHY PTY LTD.

©PENELOPE BEVERIDGE

2009. JO

SEPH BYFORD. GETTY IMAGES

. SUPPLIED AND USED WITH PERMISSION

.