In the aftermath of Shane Warne’s death, it is important to have a conversation about men’s health because it’s clear that blokes need to do better to look after themselves. Men’s health encapsulates physical, mental, emotional and social wellbeing. It’s not purely the absence of disease. Yet, it’s clear that men face different health issues than women, with different needs. Men are less likely to visit their doctor to discuss their health or worries. The macho-man mentality may be at play here. However, subscribing to outdated views about masculinity is just not cutting it.  Four men die ..read more

2022 here we come! It’s time to shake off the last two years and make a positive start to improving your health and diet in the New Year. Yet, New Year’s resolutions seemingly amount to empty promises as most people fail shortly after January 2. So if you’re not meant to make New Year’s resolutions, then what are you supposed to do when you’d like to make meaningful life changes? Here are some sure-fire way tips to frame your resolutions and help you make next year your healthiest yet. Make your New Year resolutions positive. Focus on the types of foods you could include more of in your diet ..read more

Ingredients: 2 tbsp extra virgin olive oil 1 brown onion, diced 1 garlic clove, crushed 5 medium potatoes (~800g), washed, peeled and cubed 2 leeks, halved, thinly sliced 1.5L vegetable stock 420g canned cannellini beans, rinsed Salt and pepper to taste Cream and chopped fresh parsley to serve   Method: Heat oil in a large soup pot over medium-high heat. Add the onion and garlic and cook and stir for 2 minutes or until the onion softens. Add the potato and leek and cook, stirring, for 5 minutes. Add the stock and bring to the boil. Reduce the heat to a gentle simmer and cover for 15 minu ..read more

Ingredients: 3 red capsicums 4 large tomatoes 2 eggplants 2 tbsp. extra virgin olive oil 3 garlic cloves, finely chopped 2 brown onions, diced 1 bunch of parsley, finely chopped ½ tsp. dried oregano ¼ tsp. cinnamon ¼ tsp. allspice 2¼ cups brown rice 1L vegetable stock 2 tbsp. tomato paste 3 potatoes, washed and peeled, cut into wedges 2 cups passata 1 cup water ¼ cup extra virgin olive oil 6 sprigs of fresh thyme Salt and pepper to taste Additional extra virgin olive to serve   Method: Slice the tops of the capsicums, tomatoes and eggplants (3/4 of the way from the top) leaving a lid on ..read more

Ingredients: Pizza dough: 1 tsp (3.5g) of yeast ½ cup of lukewarm water Pinch of caster sugar 200g baker’s flour ½ tsp salt 2 tbsp extra virgin olive oil   Pizza toppings: 100ml passata 1 garlic clove, crushed ¼ cup frozen peas, thawed 1 medium zucchini, cut into ribbons (using a peeler) ½ cup grated mozzarella cheese 2 tbsp parmesan cheese 1/3 cup ricotta cheese Salt and pepper to taste Fresh mint leaves to garnish   Method: Stir together water, sugar and yeast in a jug and set aside for 5 minutes or until the mixture becomes frothy. Add flour and salt to a large mixing bowl and ma ..read more

The challenge facing the international community and the food industry is to feed the world’s growing population with a nutritious and sustainable food supply. It is estimated that one billion people around the world are hungry, while two billion are obese or overweight. Meanwhile, one-third of all food produced is thrown away. Further, animal agriculture is the second largest contributor to greenhouse gas emissions after fossil fuels and is a leading cause of deforestation as well as water and air pollution. The food industry is now recognising that the current global food system is inequitab ..read more

The challenge facing the international community and the food industry is to feed the world’s growing population with a nutritious and sustainable food supply. It is estimated that one billion people around the world are hungry, while two billion are obese or overweight. Meanwhile, one-third of all food produced is thrown away. Further, animal agriculture is the second largest contributor to greenhouse gas emissions after fossil fuels and is a leading cause of deforestation as well as water and air pollution. The food industry is now recognising that the current global food system is inequitab ..read more

2020 has been an extraordinary year… for all the wrong reasons. Here in Australia, we’ve been hit by extensive bushfires, drought and, of course, the coronavirus pandemic. But, there is also good news with exciting food and diet trends that have emerged and are hopefully here to stay. Say goodbye to the keto diet and hello to plant-based proteins and mindful eating. Let’s take a look at the six new food innovations that you’ll be seeing a lot more of over the next few years… long after this annus horribilis has passed. Collagen Collagen is the protein that is the main component of tendons, car ..read more

Dietitians apply the art and science of nutrition to help people better understand the link between food and health. As a profession, we have long played an important role in public health by developing national nutritional guidelines, guiding health policy and providing dietary advice to clients. Yet, in addition to these important fields, there’s also an opportunity for dietitians to play a pivotal role in the food industry. We can help to shape the future of food and ensure that our food supply is sustainable, nutritious and free from unsubstantiated marketing hype. After all, improving the ..read more

Ingredients: 2 eggplants cut in half, lengthwise ¼ cup miso paste 2 tbsp mirin 2 tbsp Manuka Honey  1 tbsp sake Sesame seeds and torn parsley to garnish   Method: Preheat the oven to 180°C. Line the eggplants skin facing down on a baking tray lined with baking paper. Score the eggplants in a diamond pattern using a sharp knife. Whisk half the Manuka Honey, mirin, sake and miso paste in a small bowl until the mixture is smooth. Generously brush each eggplant with the miso glaze. Bake in the oven for 25 minutes. Serve hot and drizzle with remaining honey and garnish with parsley and s ..read more