Eat Well

Finger lime, often called “citrus caviar”, is a fascinating fruit native to the rainforests of eastern Australia. Shaped like a small cucumber, this unusual lime bursts with tiny, caviar-like beads known as “vesicles”, which separate from the pulp. Each bead holds a tart, lime-flavoured juice that delivers a bright citrus kick, making finger lime a sought-after delicacy in fine dining and gourmet cooking. The fruit comes in a variety of colours, from pale green and yellow to vibrant pink and ruby red. When sliced open, the beads can be gently squeezed or scooped out, retaining their shape and offering a unique burst of flavour and texture. Because of this, finger lime is commonly used as a garnish for seafood, cocktails and desserts, where it brings a fresh, zesty element and…

Kohlrabi, sometimes known as the “German turnip”, is a crisp, bulbous vegetable in the brassica family, closely related to cabbage, broccoli and cauliflower. Its unique appearance — with leafy stems sprouting from a round, pale green or purple bulb — makes it stand out, while its mild, slightly sweet taste has earned it a loyal following in culinary circles. The flavour of kohlrabi combines hints of cabbage and broccoli, with a texture that's similar to a radish or an apple when raw, making it perfect for adding crunch to salads and slaws. The vegetable can be enjoyed both raw and cooked, thinly sliced in salads, cut into sticks for snacking or roasted, mashed or stir-fried for a more mellow flavour. Even the leaves are edible and can be prepared like…

Hello, it's me again! I'm here for a little cameo appearance for one issue, right before I go on maternity leave. I'm also here to share some great news … the talented Dana Diament will be taking the reins of EatWell — and trust me, you're in good hands. She's a huge food lover (I've tasted her cooking!) and has always dreamed of creating a cookbook. The lovely Cat, who you heard from in the last two issues, filled in for a few editions while we took pause, reimagined EatWell and prepared to bring you something bigger, better and brighter. In this issue, you'll learn how to grow Brussels sprouts, grapes, capers and mandarins in our new section, Garden to Table. You asked for more garden and growing tips, so…

This interesting plant is a brassica, so is related to mustard and cabbage. Watercress is a leafy aquatic plant that's found its way onto our tables in watercress sandwiches, in fancy salads and as a garnish. It is also a delicious sprout. Watercress is nutritious but has a very short shelf-life: two good reasons to grow your own. A recent study from the US Center for Disease Control named it as the most nutritious vegetable to eat. Analysis shows it is a good source of iron, is rich in folic acid and also contains high amounts of calcium, protein, fibre and vitamins. One of its constituents — gluconasturtiin — may even inhibit carcinogens. This is a plant of many faces — I've seen it growing in streams and creeks in…

The heart-shaped, glossy, dark-green leaves of betel leaf are used to make a delicious snack (miang kham) topped with (or wrapping) a fragrant mix of minced prawn, lime, chopped peanuts, herbs and spices in a tangy sauce. The leaves have a nice chewy texture and a mildly peppery, spicy flavour. While these leaves make perfect finger food or starters for a Thaistyle meal, other South-East Asian cuisines also use them shredded in salads, omelettes and stir-fries to add their peppery flavour to the dish. In fact, among betel leaf's common names are wild pepper, vegetable pepper and betel pepper as well as wild betel. This plant is not only valued for its culinary uses, however. In many Asian countries its leaves and roots have been traditionally used for a number…

Growing annual coriander (Coriander sativum) can leave gardeners frustrated and craving the taste of its leaves. Coriander has a habit of bolting to seed when it comes under the slightest stress, such as too much heat, humidity or a lack of water. As it begins to flower and set seed, the leaves become strongly flavoured and unpleasant to eat. When this happens, you can give up and simply harvest coriander seed, which is a popular spice, or you can try growing another plant altogether. Sawtooth or perennial coriander is a thistle-like biennial with coriander-flavoured leaves. It doesn't look like coriander but is part of the same family, the Apiaceae or the carrot family. Like normal coriander, it's easily grown from seed but, unlike its namesake, is not prone to bolting.…