by Maki Watson Dining is not only about taste. It is about harmony among our five senses: touch, taste, hearing, eyesight, and smell. I think that eyesight is very important one with ‘dashimaki-tamago’, as the brilliant yellow of pasture-raised organic eggs does the perfect job of brightening the palette of tables or lunch boxes. Yes,...
by Maki Watson ‘Konsai no nimono’ is the first of the ‘okazu’, or side dishes, in this recipe series. Actually, I call it vegie stew!, but it is very different from western style stew. It uses base flavourings that are common to Japanese cuisine: sugar, soy source, mirin and dashi stock. Usually it is cooked...
by Maki Watson Gohan (rice) and miso-shiru (miso soup) are the staple elements of Japanese dining. At meal time we serve gohan and miso-shiru along with ‘okazu’, or side dishes (we’ll be covering some winter-inspired okazu later in the series)! To tell you the truth, I enjoy making and eating gohan and miso-shiru often, however...
Sunday 29th August12pm – 3pm All Members are invited to join this year’s AGM! We will be sharing the highs and lows of the last year with time for questions and ideas for the future. We encourage ALL Members to attend to learn more about the ins and outs of our Co-operative that we love...
We’re on the hunt for someone to fill this essential role at the Co-op. The Co-op cannot operate for long without an active Treasurer. We have a real need for an enthusiastic volunteer to step into this role! The Treasurer is one of our core office bearer Board positions along with the Chair and Secretary....
by Ilaria Catizone Don’t know about you, but I love waking up to a warm brekkie that I don’t have to prepare… and even better if it is healthy, filling and of course yummy!! We discovered overnight oats a few years ago and we love them. They are a staple for me, and my 11...
by Samantha Hawker & Frank Deveson We have both been around the Co-op for some years, particularly on a Saturday when we come in to town to pick-up scraps and volunteer at Cycle Jam, Repair Café and the Co-op! And in recognition of Compost Week we’d like to share with the Co-op community what happens...
Basis: Part-time Hours: 19h/week Remuneration: $26.66 per hour. Commitment required: 1 year with possibility of extension Applications close: 10am, Monday 17th May 2021 This position encompasses two separate but related roles in our managerial portfolio. Working Members Portfolio – approx 16hr/week This is a vital role to the running of The Food Co-op given the centrality of voluntary Working...
by Maki Watson Soba has been considered good luck for a long time (at least 200 years) in Japan! Japanese people eat Soba on some special occasions like moving house or New Year’s Eve, as we did in my family. Since Soba, which are noodles made from buckwheat, are easier to cut than thicker varieties,...
by Illaria Catizone I am always on the lookout for more plant-based recipes and when I recently tried this one I knew I had found a winner! Originally from Veggie Society (https://veggiesociety.com/sesame-tofu-recipe-broccoli/ ) this sesame tofu dish was very well received by the whole family… well almost… my super fussy 4 year old took one...