Dr Leonie Katekar is an intrepid Australian who is off on a 7-month ride through Central and South America to raise funds for the Fight Cancer Foundation – it helps young people stay engaged with their education during cancer treatment.
I spoke to Leonie before she left on her 10,000km ride when she will average about 80km daily, while riding through some of the world’s remotest locations.
To support Leonie’s ride visit www.fightcancer.org.au
Celebrity chef Matt Moran is a man of many parts, owning some of Australia’s most celebrated restaurants, including Aria and Bangaroo House in Sydney, as well as cooking up a storm on TV cooking shows, authoring cookbooks, and making guest appearances of food festivals across the nation.
I chatted to him recently about a range of topics, including his love of motorcycles.
Times they are changing, and no more so than on cruise ships where huge buffets were once the order of the day, and night. The midnight buffet was as much a sculpture gallery as a food source with its magnificent array of ice carvings, some life-size.
Today’s cruise passengers tastes have changed. Some are vegan, or vegetarian, or gluten- free, or fishetarian, or whatever. They prefer a menu that tells them exactly what is included in a dish. Cruise lines have latched on quickly to offer all manner of menus to suit those different tastes.
Recently, executive chefs from Oceania Cruises and Regent Seven Seas fleets, spent a week in Thailand to learn more about plant-based food from Christophe Berg at Blue Lotus culinary school in Hua Hin. And right now, plant-based dishes are being introduced to menus across both cruise fleets.
Here is my interview with Chef Christophe Berg, a world expert on plant-based food.