Home' Scoop : Scoop 54 Summer 2010 Contents AD
BBQ with Amelia.
West Australian, family owned & operated since 1957.
Amelia Park has launched a new range of W.A. lamb, beef & wine products to delight the most discerning of tastes. Look for them in your local store.
WHERE TO BUY SEXY SUGAR IN WA
Goodlife (Western Australia’s largest co-operative of health-food retailers, stocking organic rapadura and panela), various locations,
goodlifehealth.com.au; Re Store, 231 Oxford Street, Leederville, (08) 9444 9644, or 72 Lake Street, Northbridge, (08) 9328 1032; Simon
Johnson, 169 Rokeby Road, Subiaco, (08) 9489 3888; The Grocer, 26 Brown Street, Claremont, (08) 9284 7100, thegrocer.com.au; and
online at goodness.com.au and getprice.com.au .
Molasses is also the perfect adjunct to the deep, rounded flavours of
chocolate, and ups the ‘goo-factor’ of everything it touches. Try adding a
modest amount (no more than a teaspoon or two) to a chocolate cake recipe.
Or you could, like me, fall in love all over ag ain with that baby of the
sug ar-as-syrup family, golden syrup. You might be pleasantly surprised by all
those lovely toasty, caramel flavours happening under all the sweetness. It’s
also very wonderful drizzled neat onto Greek vanilla yoghurt.
It seems that when making the decision about which type of sweetener to
use, it’s really mainly a matter of individual preference.
“When it comes right down to it, it’s all about taste,” says Perth wholefood
cook Jude Blereau. Jude, author of three wholefood cookbooks, uses a wide
range of natural sweeteners in her cooking. “I love maple syrup,” she says.
“It’s beautiful to use and rich in trace elements, including calcium. Palm sug ar
is also wonderful and when it’s granulated it has a similar texture to rapadura.
“I’m also in love with coconut sug ar, which is made from the blossom of
coconut flowers,” she adds. “It’s so fragrant and beautiful.”
And for those who prefer not to use sucrose-based sweeteners? Jude
recommends the ones made from maltose, or grain sugar. “Brown rice syrup
and barley malt syrup are my favourites, but you can also g et one made from
spelt.” Now that’s a sweet idea. S
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