Baking in the Goldfields
Easter time is a busy one for bakers. According to Goldfields baker Mr Kealley on average of 1,500 hot cross buns are baked on Maundy Thursday with a potential of 3,000, if business is good.
View ArticleThe locavore experience
Check out locavore meals - all ingredients sourced from within 160km of Kalgoorlie.
View ArticleCulinary kids
As the school holidays get into full swing there are a couple of phrases that are being heard in many a household - "I'm bored!" and "I'm hungry!"
View ArticleChristmas dinner for people doing it tough
Every day of the year Uniting Care provides a free lunch for those less fortunate as part of its Breezway program and Christmas day is no exception.
View ArticleDonnie's Spinach Pie
This weeks dob in chef, Donnie Martin, brought in her recipe for Spinach pie.
View ArticleHome made Lamingtons
Listener Marilyn from Gibson has passed on passing on a few tips for top lamingtons.
View ArticleAfghan Cookies
Jennifer King caught up with teachers Kaitlyn Mustica, Sue Martino and Wendy Meredith at Kambalda Primary School last week to see what the students were cooking up for morning tea. Hear the sounds of...
View ArticleGeneration why: domestic skills
Have Generation Y women lost the domestic skills their mothers were so good at?
View ArticleGeneration why: food
The way we eat has changed throughout the generations so would a Generation Y enjoy the food her Baby Boomer parents ate when they were growing up?
View ArticleMeals hanging on the gallery walls
We spend hours preparing it, we can't live without it and sometimes and can have both good and bad relationships with it - how do you think about food?
View ArticleEsperance 'institution' gone from the jetty after 45 years
When burger van Beryl's Eats closed in Esperance this week, there was an outpouring of sadness, not so much for a business, but for a part of life lost.
View ArticleTalking 'bout my generation
Are baby boomers so different from their Gen Y offspring? Meghan Woods compares her life with her parents.
View ArticleThe hairy question.. to eat or not to eat?
You're hungry and in a rush. You reach into the work fridge to pull out... a furry, blue loaf of bread!
View ArticleFirst taste of exotic fairground treats
The ABC Goldfields-Esperance mornings team visited the Kalgoorlie-Boulder community fair on the weekend, with producer Daisy Smith tasting her first Dagwood Dog.
View ArticleDesert dessert: chocolate flavours from the heart of the Goldfields
Wattle seed, lemon myrtle and quandong are flavours not normally associated with chocolate. Until now.
View ArticleA good egg: how to buy the best quality chocolate this Easter
Quality is often overlooked for quantity when it comes to Easter eggs, but for those looking for something special this year, here are a few tips.
View ArticleBringing coffee from Melbourne to Menzies: the ultimate tree change
Can you imagine taking off to live in a remote outreach 3000km away? Ann Sheehan explains how the red dirt 'got in their veins'.
View ArticleNAIDOC Week: how to make bush damper
Originally made from flour of crushed Spinifex seeds, bush damper has been a diet staple for tens of thousands of years.
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