For the love of food

For the love of food

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Browsing a bookshop the other day we came across a new title called “Who ate the first oyster?” and no further explanation was required – no need to check the back cover to see what it was about. Do you ever find yourself wondering who was the first person to…

It’s December- it must be prediction time!

‘Tis the season to be jolly. Maybe, but ’tis also the season to try and make predictions about what’s going to happen in the intervening months before the next being jolly season…

Forget fake meat – fake fish is the new thing

As we reported a short while back here scientists and food technicians around the world are busy developing alternatives to real meat.

Microfarming – technology + veggies

A quick perusal of the articles on The Grind and you’ll see quite a few of them focus on meat.

Most expensive food ingredients in the world Part II

This is the second in our two part review of the most expensive food ingredients in the world.

Is fake meat just around the corner? (the answer is – probably not)

Quietly, right around the globe, scientists are seeing if they can make fake meat that people would actually want to eat. ‘Why?’ I hear you ask. Well, there are lots of reasons.

If you really want to play with fire, take up smoking

We’ve covered the resurgence in interest in barbecuing and the rise of competition barbecue in a few of our previous articles. We took some time out recently to speak with Tony Gimellaro, captain of the Beard & The BBQ competitive BBQ team

The challenges of gift buying

Did you know… the word ‘gift’ comes from the Old Norse word ‘gipt’, which became in Middle English the word ‘gidt’ meaning ‘to give’.

Mung beans are the future

A very small (and very unofficial) delegation from Total Knife Care found itself at the recent Regional Flavours Food & Wine Festival in Brisbane the other weekend…

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